homemade samoas bars


homemade samoas bars

Ingredients:
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt


Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)


Directions:
Cookie Base:

  1. Preheat oven to 350F. 
  2. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
  3. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. 
  4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. 
  5. Pour crumbly dough into prepapred pan and press into an even layer.
  6. Bake for 20-25 minutes, until base is set and edges are lightly browned. 
  7. Cool completely on a wire rack before topping.

Topping:
  1. Preheat oven to 300. 
  2. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
  3. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  4. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
  5. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
  6. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. 
  7. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. 
  8. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
  9. Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.

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Meatball Bubble Biscuits

Meatball Bubble Biscuits
1 can Pillsbury golden layers biscuits - each pulled into 2 layers 
10 frozen fully cooked italian style meatballs - thawed and cut in half 
2 sticks string cheese - cut each into 10 pieces 
1 T. parm cheese 
1/2 t. Italian seasoning 
1/4 t. garlic powder 
1 c. marinara sauce 

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Source: Barbie F.

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PARMESAN CHICKEN BAKE

PARMESAN CHICKEN BAKE 
Ingredients

6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt (This is NOT regular table salt.  It is a mixture of seasonings)
1/2 tsp pepper
1 tsp garlic powder

Directions

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.

2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.

3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

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Honey-Hoisin Pork Chops


Honey-Hoisin Pork Chops

2 TBS. sliced green onions (Still out - so I used 1/4 c. Vidalia)
2 TBS. hoisin sauce
2 TBS. soy sauce (Recipe called for low-sodium but I only have the high-test)
2 TBS. sage honey (I used clover honey)
1 TBS. hot water
2 garlic cloves, minced
4 boneless pork chops, about 1" thick
1/4 tsp. salt
Cooking spray
1/2 tsp. sesame seeds

Combine first 6 ingredents in a small bowl. Pour 1/4 c. honey mixture into a large zip top plastic bag; reserve remaining honey mixture. Add pork to bag, seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Preheat oven to 400º F.

Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on both sides. Brush 1 TBS. reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400º for 15-20 minutes or until a thermometer registers 160º (slightly pink) or until desired degree of doneness.

Place pork on platter, let stand 5 minutes. Drizzle with remaining honey mixture.

Yield 4 servings.

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Salsa Verde Chicken & Dumplings


    Salsa Verde Chicken & Dumplings


    Sauce
  • 3 Tbsp butter
  • 5 Tbsp flour
  • 1 1/3 cup chicken broth
  • 1 1/3 cups salsa verde
  • 1/2 cup heavy cream
  • 12 oz cooked, chopped chicken (half of a rotisserie)

  • Dumplings
  • 2/3 cup milk
  • 1 Tbsp butter, melted
  • 1 cup flour
  • 1/3 cup cornmeal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp dried parsley


Preheat oven to 400.



Sauce: Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.



Dumplings: Combine fall ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.



Place skillet in preheated oven and bake for 18 -20 minutes, until cornbread is golden brown.


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Copycat Krispy Kreme Glazed Doughnuts

Copycat Krispy Kreme Glazed Doughnuts
Ingredients
  • Doughnuts
  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar, divided
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening, at room temperature
  • 1 large egg
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable shortening, for frying
  • Glaze
  • 2 Tbsp unsalted butter, melted
  • 1 1/3 cups powdered sugar
  • 1 pinch salt
  • 2 tsp evaporated milk
  • 1/2 tsp vanilla extract
  • 3 - 4 tsp hot water
Directions
  • In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  • Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.
  • Heat shortening in a cast iron dutch oven to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.

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Chicken Lazone

Chicken Lazone
  • 1/2 tsp salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 lb chicken tenders
  • 1/4 cup butter, divided
  • 2 cups heavy cream


Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders. 



In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes. 



Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.

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