Thursday, July 9, 2020

♥ Peanut Butter Chocolate-Hazelnut Cookie Sandwiches






















 










Yum!  What a combination.  I love these cookies! 

Peanut Butter Chocolate-Hazelnut Cookie Sandwiches

1/2 cup granulated sugar plus more for flattening
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup (1 stick) butter, softened
1 egg
1-1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-hazelnut spread

Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.

Heat oven to 375 degrees.

Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.

Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.



http://goldmedalflour.com/Our%20Baker%20Blog/PeanutButterChocolate-HazelnutCookieSandwiches?sf1090020=1

♥ Fried Green Tomatoes



  




















My Mom used to make these as soon as she saw her first tomato appear in the garden.  Who knew something not quite ripe would be so good!  Crispy and delicious! 

Fried Green Tomatoes

4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons your favorite BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.


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Waldorf Salad

























Tender chunks of chicken with granny smith apples, grapes, celery and walnuts to give it the perfect crunch.  Served on crisp buttery club crackers. So good this way but I made enough for later this week to serve on a nice soft buttery croissant or Kaiser roll. I love this salad and it's so easy to make.

Chicken Waldorf Salad

2 cups cooked rotisserie chicken breast, cubed
1 cup seedless red grapes, halved
1/2 Granny Smith apple, cored and cubed
1/2 cup celery, chopped
1/2 cup walnuts
1/2 cup mayonnaise
1/2 cup vanilla yogurt
2 teaspoons lemon juice
Salt and pepper to taste




















Lightly toss chicken with grape halves, apple, celery and walnuts in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat. Salt and pepper to taste.





















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Cheesy Ham and Egg Breakfast Sliders

























These little sliders are the perfect breakfast sandwich. They are quick and easy to make and perfect for a grab and go breakfast.  They are loaded with favorite deli ham, scrambled eggs and plenty of melted cheese. If you’re looking for a delicious grab and go breakfast, you’ll love these cheesy ham and egg breakfast sliders!  Wouldn’t these be fabulous for Easter breakfast? Or a baby shower brunch? Or even dinner on a super busy day?  You never have to worry about leftovers with these.  They go fast!  Make these delicious grab and go breakfast sandwiches ahead of time and reheat them on busy weekday mornings. 

Cheesy Ham and Egg Breakfast Sliders

1 tablespoon butter for frying
6 large eggs
Salt and pepper to taste
12 pack Hawaiian dinner rolls
½ cup melted butter
6-8 slices of your favorite cheese (I used mild cheddar)
10 slices honey deli ham, sliced thin
1/4 teaspoon pepper for sprinkling on top

Preheat oven to 350 degrees.

In a mixing bowl, whisk the eggs with salt, pepper until well blended.
Melt butter and swirl around to coat bottom of the pan.   

 



























When butter is bubbling, pour egg mixture into non-stick skillet and stir frequently over medium heat with a spatula until cooked through. Do not overcook. You want them slightly under-cooked and moist. Remove from heat.

 



























Using a serrated knife, cut the rolls in half horizontally.  Do not separate rolls.  Set the top sheet of the rolls aside. 

 































Place the rolls still together, cut side up in a 9 x 11 baking dish, which will be the exact size of the rolls. You can you can also use a 9 x 13 dish.  Brush the rolls lightly with a little melted butter.

































Spoon scrambled eggs evenly over the rolls.  Make sure you cover completely.  Next, lay ham slices on top of the eggs.  I usually do half with ham and half without for those who do not like meat. You can also use bacon or sausage.





















Cover the ham with sliced cheese.  You can also use shredded cheese if you prefer. Cover with top buns and brush tops with melted butter. 

























I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides. Then sprinkle pepper on each one and bake in pre-heated oven for 15 minutes, or tops are golden and cheese is completely melted.

Remove from oven, and slice along each roll to separate. Serve and enjoy!




















 






NOTE:  You can prep these a day ahead time then cover with foil and refrigerate. When ready to make, bake at 350 for 15-20 minutes or until rolls are golden and cheese in completely melted.























 

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Chicken Alfredo Roll Ups












One bite and you’ll say OMG, this one’s a keeper!  It is just that delicious. It’s like chicken alfredo but wrapped up in perfect little rolled up portions of chicken, cheese and the best homemade alfredo sauce you’ve ever tasted. You will make this time and time again.
Chicken Alfredo Roll Ups
8 Lasagna noodles
2 cups shredded rotisserie chicken (or make your own)
2 cups shredded whole milk mozzarella cheese
 
Alfredo Sauce

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
1/2 teaspoon garlic powder
½ teaspoon minced garlic
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.













 





 



 





In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. 

 



















 








Stir in the grated Parmesan cheese. Turn down heat to just a simmer and continue to cook for about 3-5 minutes or until sauce starts to thicken. Remove from heat and continue to stir periodically while working to prepare roll ups.
















 
 












Line the bottom of the 9 x 13 inch pan with 1 cup of sauce.































Spread 2 tablespoons of sauce over each noodle leaving only a small amount of space along edges.  Add some chicken on top of the sauce on each noodle. Add some shredded mozzarella cheese on top of the chicken.  You can also mix the sauce, chicken and cheese together before topping each noodle if you like.




















Carefully roll up each lasagna noodle and place seam side down in your prepared 9 × 13 pan. Repeat until you fill your dish with roll ups. Any toppings that fall out you can put back in as you roll or add to the next one you make.

 


























Once they are all in the pan, pour the remaining sauce over the top.

















 





Then sprinkle remaining mozzarella cheese all over the top. I like a lot of cheese but you can add more or less depending on preference. 
 











 






Bake at 350 for about 30 minutes until heated through and cheese is golden brown and bubbling around the edges.    



 
















Allow to cool for about 10 minutes and then slice and serve.










 



Wonderful with a tossed salad and some crusty Italian bread! 







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