Author: sarafillmer

Potato Wedges

On By sarafillmerIn Appetizer, Gluten-Free, Side ItemLeave a comment

I made these wedges for a football party we were having and they were a big hit.  I put the ranch dressing on the side because my husband doesn’t like it, but I will put the recipe here as it was when I found it on Pinterest. There are so many different topping combinations so be creative. Recipe and photo courtesy of yummy-recipezz.blogspot.com.

Fries:

  • 4-6 potatoes, cut into wedges
  • 1/4 cup olive oil
  • sea salt, black pepper, and seasoning salt

Ranch sauce:

  • 1 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup milk

Toppings:

  • 1 cup shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup bacon bits
  • 1/4 chopped green onion (optional)

Cut potatoes into wedges.  Place on foiled, greased baking sheet.  Drizzle with olive oil and lightly toss with tongs.  Sprinkle the seasonings over the potatoes and bake at 400 for 40 min or until fork tender. In a separate bowl mix sour cream, ranch dressing and milk.  Whisk together. On a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce.  Drizzle remaining sour cream sauce on potatoes and add your desired toppings.  Place under the broiler for a few seconds to melt the cheese.

Apple Cranberry Stuffing

On By sarafillmerIn Side Item1 Comment

I made this stuffing recipe for the first time last Thanksgiving to take to my work dinner, and I liked it so much I made it again for my family celebration.  As someone who has never liked stuffing, I’m glad to have found a recipe to make every year.  Recipe and photo courtesy of sixsistersstuff.com.

  • 3/4 cup water
  • 4 tablespoons butter
  • 21 oz can Lucky Leaf Apple Cranberry Pie Filling
  • 1 6 oz box of dry stuffing mix

Combine water with butter in a large microwave safe bowl. Microwave on high until boiling (about 3 minutes).
Add your pie filling and cook for an additional 4 minutes. Remove from the microwave and stir in stuffing mix and seasoning packet. Return to the microwave and cook for 5 more minutes. Fluff with fork and serve warm.

* If you don’t have the Lucky Leaf product where you live, you can use the 21 oz can of apple pie filling and about 1/4 cup of whole berry cranberry sauce, (take away a 1/4 cup of the pie filling)

*Do not use meat flavored stuffing

Cranberry Apricot Chutney

On By sarafillmerIn Gluten-Free, Side ItemLeave a comment

I got the recipe from my brother.  It isn’t a Thanksgiving meal without this cranberry sauce on the table.  I could eat it with a spoon.  It is very simple to make, and I would recommend doubling the batch because it’ll go fast.

  • 2 cups water
  • 2 cups sugar
  • 4 cups fresh cranberries
  • 1 cup chopped dried apricots
  • 1 orange, zested

Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.

Homemade Peanut Butter Oreos

On By sarafillmerIn Cookies, DessertLeave a comment

These cookies are pretty amazing.  While softer than Oreos, the dark chocolate cookie and peanut butter filling are very reminiscent of their store bought counterparts. The filling makes a lot, but it freezes really well, so I would recommend either doubling the cookie recipe, or freezing any leftover frosting. Recipe and photo courtesy of crazyforcrust.com.

Cookies:

  • 1/3 cup Hershey’s Special Dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg

Filling:

  • 1/2 cup unsalted butter
  • 1 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream

 

Preheat oven to 350 degrees.  Line two cookies sheets with parchment paper or silicone baking mats.  In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour.  Set aside.  Cream together butter and both sugars, then add in egg and vanilla, mixing until smooth.  Add dry ingredients and mix until combined.  Scoop 2 tablespoon sized balls onto cookie sheets and bake for about 8 minutes.  (I used a 1 tablespoon scoop so I could get more cookies, and decreased baking time to about 6-7 minutes.) You basically want to cook them til they lose their shine, but if you are worried, under-baking is preferred to over-baking. Let them cool completely before assembling the sandwiches.

To make the filling: beat butter and peanut butter together until smooth.  Mix in salt; then slowly beat in powdered sugar. Add vanilla, then 2 tablespoons of cream.  Add a third tablespoon if needed for consistency. Once cookies are cooled, frost one cookie and top with another. I cut off the tip of a ziplock bag and used it to pipe the frosting onto the cookies.

 

Candied Walnuts

On By sarafillmerIn Appetizer, Dessert, Gluten-FreeLeave a comment

These walnuts are perfect for garnishing salads, or just eating straight.  I added them to a salad with cranberries, gorgonzola and balsamic vinaigrette and it was restaurant quality.  Having a thermometer is pretty important for this recipe, doesn’t matter what kind, as long as it can tell you when the sugar mixture reaches 236 degrees. Recipe and photo courtesy of intimateweddings.com.

  • 1 lb. walnuts
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Spread the walnuts in a single layer on a baking sheet.  Roast in the oven for 8-10 minutes. Remove from oven. Stir sugar, cinnamon, salt and milk in a medium saucepan.  Cook over medium high heat for 8 minutes, or until mixture reaches soft ball stage of 236 degrees.  Remove from heat and add vanilla. Add mixture to walnuts and stir to coat. Spoon walnuts onto parchment or wax paper and use a fork to separate. Cool and store in airtight containers.

Peaches ‘n Cream Bars

On By sarafillmerIn Bars, DessertLeave a comment

This recipe was a huge hit.  I liked that it was a different way to use up peaches than my usual cobbler, and I am a sucker for anything with a crumble topping. I added extra peaches because I didn’t want to waste any. Recipe and photo courtesy of www.sallysbakingaddiction.com

Crust & Topping:

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old fashioned or quick)
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 10 tablespoons unsalted butter, cold and cubed
  • 1/2 chopped pecans (optional)

Peach Filling:

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups peaches, peeled and chopped

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 2 teaspoons heavy cream (or milk)
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line an 8×8 baking pan with aluminum foil with enough overhang for easy removal and spray with nonstick spray.

For the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or hands until it reaches coarse, pea-sized crumbs.  Remove 3/4 cup of the mixture to use later for the topping.  This is also the time to add in the chopped pecans if using. Evenly press the remaining oat mixture in the bottom of the prepared baking pan.  Bake for 15 minutes as you prepare the filling.

For the filling: Whisk the egg and sugar together until smooth and creamy.  Add in the flour and sale.  Whisk until combined.  Fold in the peaches.  Remove the crust from the oven after 15 minutes and pour the filling over the hot crust.  Sprinkle with the rest of the oat/pecan mixture and return to the oven. Bake for 30-32 minutes, or until golden brown on top.  Allow to cool in pan for 30 minutes.  Transfer to the fridge and allow to chill for 2 hours before cutting into squares.

For the vanilla glaze: Using a fork or spoon, whisk/stir the powdered sugar, cream and vanilla extract together until smooth.  Drizzle over each square.  Store bars tightly covered in the fridge.

Strawberry Cheesecake Muffin

On By sarafillmerIn Breakfast, DessertLeave a comment

I do not have enough good things to say about this muffin. It is amazing.  Although it is a little more complicated than scooping batter into a muffin tin, it is well worth it.  Recipe and photo courtesy of raininghotcoupons.com.

Muffin:

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups chopped strawberries

Filling:

  • 4 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 beaten egg
  • 1 teaspoon vanilla

Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter

Preheat the oven to 400.  Grease or line twelve cup muffin pan.  Combine the flour, baking powder and salt in a bowl and set aside. Beat together the milk, oil, egg, and vanilla in another bowl.  Add the wet ingredients to the dry and mix until just combined.  Do not over mix.  Next, cream together the cream cheese, sugar, egg and vanilla until smooth.  Then cut the butter into the dry ingredients until crumbly.  To assemble the muffins, first put 1 tablepoon of batter on bottom, then couple pieces of strawberry, then 1/2 a tablespoon of filling, then 1/2 a tablespoon of topping. Put more batter on top, then another strawberry and a sprinkling of topping.  I had extra batter so I used 3 ramekins for the rest of the recipe, layering just like before.  Bake for 20-25 minutes, or until a toothpick comes out clean.

Biscoff Banana Bread

On By sarafillmerIn Bread, Breakfast, DessertLeave a comment

I found this recipe on twopeasandtheirpod.com via Pinterest.  I had never tried Biscoff cookie spread before this recipe, and while I don’t think I would eat it by itself, I liked it quite a bit in this banana bread.  I didn’t have Biscoff cookies for the streusel, so I used graham crackers instead.  Trader Joe’s cookie spread can also be used instead of Biscoff spread.

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1/2 cup Biscoff spread
  • 1/4 canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1/4 cup light brown sugar

Streusel Topping:

  • 1/2 cup chopped Biscoff cookies (or graham crackers)
  • 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1/8 teaspoon cinnamon
  • 3 tablespoons unsalted butter (melted)

Preheat the oven to 350.  Grease an 8×4 loaf pan and set aside.   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.  In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.  Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.

Brownie Cookies

On By sarafillmerIn Cookies, DessertLeave a comment
brownie cookies

This brownie cookie is a great alternative to the traditional brownie in bar form.  Still chewy, but with the great crunchy edges, they are so good.  They are also a great base for adding in other ingredients, like peanut butter chips or M&M’s. Courtesy of Pinterest.

  • 1 family size box of fudge brownie mix
  • 3/4 cup of flour
  • 6 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 eggs
  • 1 cup chips (optional)

Mix all the ingredients together, then bake at 350 for 10-12 minutes.  Do not overbake.  Store in an airtight container.

Snickers Fudge

On By sarafillmerIn Bars, DessertLeave a comment

This snickers fudge is insanely rich, but really yummy.  There are a fair number of steps, but none are hard so don’t be intimidated. Original recipe is courtesy of pipandebby.com. I would really recommend keeping this in the freezer as the chocolate starts getting soft pretty quickly. Or add in a little bit of paraffin wax with the chocolate layers to help them harden a bit more.

  • 1 cup milk chocolate chips
  • 1/4 cup peanut butter
  • 4 tablespoons butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cup marshmallow creme
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 cup lightly salted peanuts
  • 1 14 oz bag of caramels (unwrapped)
  • 1/4 cup evaporated milk

In a microwave safe bowl, combine the milk chocolate chips and 1/4 cup peanut butter. Microwave at 30 second intervals, stirring after each interval. If your microwave is a little finicky, heat on power level 5 to keep the chocolate from seizing. Stir until smooth and pour into a greased 9×13 pan. Put in the freezer to harden.  For the next layer, melt the butter in a sauce pan.  Add in the evaporate milk and sugar and bring to a boil. Boil for 3 minutes, stirring constantly.  Remove from heat then add the marshmallow creme, peanut butter and vanilla, stirring until melted and well incorporated.  Add in peanuts, and spread on top of chocolate layer. Place back in freezer to harden. For the caramel layer, melt the caramels and evaporated milk in a saucepan over medium-low heat until melted and smooth.  Pour over the nougat layer and place back in the freezer. For the final layer melt the chocolate and peanut butter in the microwave at 30 sec intervals until smooth.  Spread on top of the caramel layer and place back in the freezer to harden.