April 2020

Deviled Bacon cheddar eggs are a twist in traditional deviled eggs and a twist to the next party or BBQ you ‘d like to bring. They are simply the best-demonized eggs, with a smooth, tangy and cheesy flavor. For any occasion, these deviled eggs with bacon and sour cream are sure to be a hit. I served mine during an Easter dinner and they disappeared quickly.

Ingredients:

12 eggs

1/2 cup mayonnaise

4 slices bacon

2 tbsp of finely shredded Cheddar cheese

1 tbsp mustard

Directions:

In a bowl, place the eggs and cover them with cold water. Bring water to a boil, remove it from heat immediately. Cover and leave eggs 10 to 12 minutes in hot water. Take and cool out of hot water. Rinse the eggs in cold running water to cool more quickly.

Place bacon in a big, deep skillet in the meantime. Cook over medium-high heat until brown uniformly. Place the bacon on a paper towel and cook for approximately 1 minute per slice in the microwave. Set aside after it crumbles.

Peel the hard-cooked eggs, and cut them lengthwise in half. Drop the yolks into a tiny tub. Mashed mayonnaise, egg yolks, crumbled bacon, and cheese. Add mustard. Cover the yolk mixture with egg white halves and refrigerate until serving.

Tips:

Always purchase eggs for boiling at least a week. The older the shells, the better the skin! I want my eggs to be 7-10 days old at least. When it comes to peeling, you will notice that there is a difference between fresh and the older eggs, but simply using week-old eggs are the easiest way-by-goes.

Due to the extreme perishable quality of the eggs and the filling, you can try consuming your deviled eggs for the best results within a few days (no more than 3). Anything longer and you can risk a stomach upset.

Bacon Cheddar Deviled Eggs

Rebecca Deviled Bacon cheddar eggs are a twist in traditional deviled eggs and a twist to the next party or BBQ you ‘d like to bring. They are simply the best-demonized… Main Dish Recipes Bacon Cheddar Deviled Eggs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 4 slices bacon
• 2 tbsp of finely shredded Cheddar cheese
• 1 tbsp mustard

Instructions

In a bowl, place the eggs and cover them with cold water. Bring water to a boil, remove it from heat immediately. Cover and leave eggs 10 to 12 minutes in hot water. Take and cool out of hot water. Rinse the eggs in cold running water to cool more quickly.

Place bacon in a big, deep skillet in the meantime. Cook over medium-high heat until brown uniformly. Place the bacon on a paper towel and cook for approximately 1 minute per slice in the microwave. Set aside after it crumbles.

Peel the hard-cooked eggs, and cut them lengthwise in half. Drop the yolks into a tiny tub. Mashed mayonnaise, egg yolks, crumbled bacon, and cheese. Add mustard. Cover the yolk mixture with egg white halves and refrigerate until serving.

Tips:

Always purchase eggs for boiling at least a week. The older the shells, the better the skin! I want my eggs to be 7-10 days old at least. When it comes to peeling, you will notice that there is a difference between fresh and the older eggs, but simply using week-old eggs are the easiest way-by-goes.

Due to the extreme perishable quality of the eggs and the filling, you can try consuming your deviled eggs for the best results within a few days (no more than 3). Anything longer and you can risk a stomach upset.

 

Notes

Per Serving: 187 calories; 17 g total fat; 197 mg cholesterol; 223 mg sodium. 0.8 g carbohydrates; 7.9 g protein

Cranberry Pistachio Biscotti are beautifully fresh and crunchy, with bright red dried cranberries and lovely green pistachio nuts suited for the holidays. Such biscotti are lower in fatter than other cookies because they do not contain butter, which makes them a nice alternative during the Christmas season to all the other rich baked goods. The Cranberry-Pistachio Biscotti is crunchy and good for a morning coffee or afternoon snacks.

Some biscotti contain butter, but the Cranberry Pistachio Biscotti uses for binding all dry ingredients together. The name Biscotti serves as a description of a long, dry, harsh, twice cookie with a curved, curved top and flat base for wine or coffee dunking. It derives from “bis,” meaning twice in Italian and “Cotto” which means baked or cooked.

Ingredients:

1/4 cup light olive oil

3/4 cup white sugar

2 tsp vanilla extract

1/2 tsp almond extract

2 eggs

1 3/4 cups all-purpose flour

1/4 tsp salt

1 tsp baking powder

1/2 cup dried cranberries

1 1/2 cups pistachio nuts

Directions:

Preheat oven at about 300 degrees F (150 degrees C).

Add olive oil and sugar until mixed well in a large bowl. Blend the vanilla and almond in the eggs, then beat. Mix meal, salt and powder, and slowly mix into an egg mixture. Using your hand, combine the cranberries and nuts.

Divide the batter into half. Form two logs (12×2 inches) on a parchment paper-lined cookie sheet. Wash your hands with cool water for better handling the dough, as it turns sticky.

Mix oil and sugar until well mixed in a large bowl. Add vanilla extract and mix with the almond then beat in the eggs. Combine flour, salt, and baking powder, then blend slowly into a mixture of eggs. Hand mix in cranberries and nuts.

Cut diagonal logs into thick slices of 3/4 inches. Place cookies covered with parchment on the sides. Bake about 8-10 minutes, or cool until dry.

Cranberry Pistachio Biscotti

Rebecca Cranberry Pistachio Biscotti are beautifully fresh and crunchy, with bright red dried cranberries and lovely green pistachio nuts suited for the holidays. Such biscotti are lower in fatter than other… Main Dish Recipes Cranberry Pistachio Biscotti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Instructions

Preheat oven at about 300 degrees F (150 degrees C).

Add olive oil and sugar until mixed well in a large bowl. Blend the vanilla and almond in the eggs, then beat. Mix meal, salt and powder, and slowly mix into an egg mixture. Using your hand, combine the cranberries and nuts.

Divide the batter into half. Form two logs (12x2 inches) on a parchment paper-lined cookie sheet. Wash your hands with cool water for better handling the dough, as it turns sticky.

Mix oil and sugar until well mixed in a large bowl. Add vanilla extract and mix with the almond then beat in the eggs. Combine flour, salt, and baking powder, then blend slowly into a mixture of eggs. Hand mix in cranberries and nuts.

Cut diagonal logs into thick slices of 3/4 inches. Place cookies covered with parchment on the sides. Bake about 8-10 minutes, or cool until dry.

 

Notes

Per Serving: 92 calories; 4.3 g total fat; 10 mg cholesterol; 55 mg sodium. 11.7 g carbohydrates; 2.1 g protein

Great delicacies shouldn’t be troublesome. And with Pecan Pie in a pan cooking up the best pecan pie “homemade” just got a lot much easier. Generally believed to be a favorite in the American South, pecan pie is a 20th-century invention based on traditional sugar pies – simple blends of brown sugar, eggs, milk, and butter. Our pecan pie filling, made in the central Texas hill country, lets you easily create a pie catching the flavor of the classic southern recipe.

When a late-night craving occurs, or in the next few days after the holiday, they would be pleased to note that they have the perfect serving of Pecan Pie in a Jar waiting in the fridge.

Ingredients:

2 cups pecan halves, cut into coarse pieces

1 cup white sugar

3/4 cup light corn syrup

3/4 cup dark corn syrup

4 eggs

1/4 cup butter, melted

1 1/2 tsp vanilla extract

1 pinch salt

8 half-pint (with lids and rings) canning jars

Cooking spray

2 9-inch pie crusts, unbaked

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Stretch pecans over a baking sheet.

Bake the pecans in the preheated oven, 6 to 8 minutes, until lightly toasted. Cool to room temperature.

In a saucepan, bring sugar, light corn syrup, and dark corn syrup to a boil; boil for 2 minutes. Remove from heat and refrigerate for about 10 minutes.

Whisk the eggs in a large bowl until they are frothy. Slowly add the syrup mixture, whisking vigorously to avoid curdling of the eggs. Stir in sugar, vanilla extract, and salt until a smooth batter.

Spray eight small jars with spray cooking — press pieces of pie crust dough into the jars’ bottom and sides. Fill each jar with a layer of toasted pecans. Spoon in batter, top with 1/4 inch rim.

In a preheated oven, bake it for about 40 minutes or until darkened on top. Before serving, Cool to room temperature.

Pecan Pie in a Jar

Rebecca Great delicacies shouldn’t be troublesome. And with Pecan Pie in a pan cooking up the best pecan pie “homemade” just got a lot much easier. Generally believed to be a… Main Dish Recipes Pecan Pie in a Jar European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups pecan halves, cut into coarse pieces
• 1 cup white sugar
• 3/4 cup light corn syrup
• 3/4 cup dark corn syrup
• 4 eggs
• 1/4 cup butter, melted
• 1 1/2 tsp vanilla extract
• 1 pinch salt
• 8 half-pint (with lids and rings) canning jars
• Cooking spray
• 2 9-inch pie crusts, unbaked

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Stretch pecans over a baking sheet.

Bake the pecans in the preheated oven, 6 to 8 minutes, until lightly toasted. Cool to room temperature.

In a saucepan, bring sugar, light corn syrup, and dark corn syrup to a boil; boil for 2 minutes. Remove from heat and refrigerate for about 10 minutes.

Whisk the eggs in a large bowl until they are frothy. Slowly add the syrup mixture, whisking vigorously to avoid curdling of the eggs. Stir in sugar, vanilla extract, and salt until a smooth batter.

Spray eight small jars with spray cooking — press pieces of pie crust dough into the jars' bottom and sides. Fill each jar with a layer of toasted pecans. Spoon in batter, top with 1/4 inch rim.

In a preheated oven, bake it for about 40 minutes or until darkened on top. Before serving, Cool to room temperature.

 

Notes

Per Serving: 794 calories; 44.6 g total fat; 108 mg cholesterol; 396 mg sodium. 97.4 g carbohydrates; 8.7 g protein.

Pecan Pie Cookies have a flaky, thin chip and we like this delightful pecan pie filled with caramel. These cookies are perfect for any event! In cookies, pecans are good, but they are different from cookies you used to eat. These cookies are flaky with a layer of the incredible nutty, caramel-filled pie we love. Surprisingly fast and easy to prepare.

Ingredients:

1/4 cup butter

1/2 cup confectioners’ sugar

3 tbsp light corn syrup

3/4 cup finely chopped pecans

2 cups all-purpose flour

1 tsp baking powder

1 cup brown sugar, packed

3/4 cup butter, softened

1 egg

1 tsp vanilla extract

Directions:

In a bowl, melt the butter 1/4 and add sugar and maize syrup until the sugar is dissolved. Bring to a boil, stir, and combine well over medium heat. Remove frequently. Cool the mixture to freeze for 30 minutes.

Preheat oven at about 175 degrees C (350 degrees F). Mix flour and baking powder in a bowl until fully combined, then set aside.

Put in a large bowl with a medium speed electric mixer, 3/4 pot of butter, egg, and vanilla extract until mixture is creamy, about 2 minutes. Blow in the flour mixture gradually until mixed well. Remove approximately 1 dough tablespoon, and roll it into a ball. Put the dough on the bottom of the cupcake cup and use your thumb to press it in a small piecrust shape and wall the cupcake cup’s sides with 1/4 inch. The remaining dough is repeated. Put around one teaspoon of prepared pecan filling in each small crust.

Bake the cookie shells lightly brown in the preheated oven for 10-13 minutes. After ten minutes, watch closely. Cool the cookies 5 minutes before the cooling in the cupcake pots to remove the wire rack.

Tip:

These cookies can be pre-produced and stored for up to three months in the freezer. Place the cookies in tight-fitting containers that separate the waxed paper layers.

Pecan Pie Cookies

Rebecca Pecan Pie Cookies have a flaky, thin chip and we like this delightful pecan pie filled with caramel. These cookies are perfect for any event! In cookies, pecans are good,… Main Dish Recipes Pecan Pie Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup butter
• 1/2 cup confectioners' sugar
• 3 tbsp light corn syrup
• 3/4 cup finely chopped pecans
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 egg
• 1 tsp vanilla extract

Instructions

In a bowl, melt the butter 1/4 and add sugar and maize syrup until the sugar is dissolved. Bring to a boil, stir, and combine well over medium heat. Remove frequently. Cool the mixture to freeze for 30 minutes.

Preheat oven at about 175 degrees C (350 degrees F). Mix flour and baking powder in a bowl until fully combined, then set aside.

Put in a large bowl with a medium speed electric mixer, 3/4 pot of butter, egg, and vanilla extract until mixture is creamy, about 2 minutes. Blow in the flour mixture gradually until mixed well. Remove approximately 1 dough tablespoon, and roll it into a ball. Put the dough on the bottom of the cupcake cup and use your thumb to press it in a small piecrust shape and wall the cupcake cup's sides with 1/4 inch. The remaining dough is repeated. Put around one teaspoon of prepared pecan filling in each small crust.

Bake the cookie shells lightly brown in the preheated oven for 10-13 minutes. After ten minutes, watch closely. Cool the cookies 5 minutes before the cooling in the cupcake pots to remove the wire rack.

Tip:

These cookies can be pre-produced and stored for up to three months in the freezer. Place the cookies in tight-fitting containers that separate the waxed paper layers.
 

Notes

Per Serving: 185 calories; 10.4 g total fat; 28 mg cholesterol; 82 mg sodium. 22.1 g carbohydrates; 1.7 g protein.

What better thing than an avocado? An Avocado stuffed. This recipe is the perfect excuse to eat avocado at any meal because it is excellent for dinner and you are conscious that at breakfast and lunch you slip in an avocado already. This recipe for baked avocados stuffed with chicken will change the way you prepare avocados for the better. Yeah, smearing it over some toast is fine and all, but the way to go is obvious to load it full of cheesy food.

This Stuffed Avocado recipe is the perfect after-school snack for the kids because it’s filled with vital nutrients that your body needs. Consider this stuffed avocado for the lunch box for kids as they’ll enjoy this tasty snack. These recipes had to come along just when you thought you couldn’t love avocados any more than you already do! Better late than ever, okay? Not only is this simple but also delicious and filling, it also takes minutes to prepare

Ingredients:

4 halved and pitted avocados

2 cooked chicken breasts, shredded

4 Oz cream cheese, softened

1/4 cup chopped tomatoes

1/4 tsp salt

1/4 tsp ground black pepper

1 pinch cayenne pepper

1/2 cup shredded Parmesan cheese, add more if desired

Directions:

Preheat oven at about 400 degrees F (200 degrees C).

In the center of each avocado, scoop out some of the flesh; put in a mixing bowl. Stir in chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well. Scoop spoonfuls of mixed chicken into each avocado well; top each with a generous amount of Parmesan cheese. To stabilize place avocado halves, face-up, in muffin cups.

Bake avocados in a preheated oven, for 8 to 10 minutes, until cheese is melted.

Tip:

For an Italian take, you can take a packed avocado, or have a delicious dinner or lunch packed with salad greens, fresh mozzarella, and tomatoes.

Fresh avocados do not grow on the tree, they do ripen or “soften” after harvesting. From some of the other types of avocados, fresh avocados are exceptional because they can change from a dark-green color to a deep, almost black shade, when ripe.

Chicken Stuffed Baked Avocados

Rebecca What better thing than an avocado? An Avocado stuffed. This recipe is the perfect excuse to eat avocado at any meal because it is excellent for dinner and you are… Main Dish Recipes Chicken Stuffed Baked Avocados European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 halved and pitted avocados
• 2 cooked chicken breasts, shredded
• 4 Oz cream cheese, softened
• 1/4 cup chopped tomatoes
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup shredded Parmesan cheese, add more if desired

Instructions

Preheat oven at about 400 degrees F (200 degrees C).

In the center of each avocado, scoop out some of the flesh; put in a mixing bowl. Stir in chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well. Scoop spoonfuls of mixed chicken into each avocado well; top each with a generous amount of Parmesan cheese. To stabilize place avocado halves, face-up, in muffin cups.

Bake avocados in a preheated oven, for 8 to 10 minutes, until cheese is melted.

Tip:

For an Italian take, you can take a packed avocado, or have a delicious dinner or lunch packed with salad greens, fresh mozzarella, and tomatoes.

Fresh avocados do not grow on the tree, they do ripen or "soften" after harvesting. From some of the other types of avocados, fresh avocados are exceptional because they can change from a dark-green color to a deep, almost black shade, when ripe.

 

Notes

Per Serving: 334 calories; 25.2 g total fat; 61 mg cholesterol; 233 mg sodium. 9.4 g carbohydrates; 20.1 g protein

This lovely cake has an egg-like taste. I especially like to serve it all day long. You should do it in a jiffy for this recipe. Nothing is like the amazing cake of southern hospitality. Put aside and tint, if you like, 1/4 cup of the frosting to the shade you like.

Ingredients:

For the Cake:

1/2 cup butter, room temperature

1 1/4 cups white sugar

3 eggs, room temperature

1 tsp vanilla extract

1/4 tsp finely grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 cup prepared eggnog

2 tbsp bourbon whiskey

For Frosting:

1/4 cup all-purpose flour

1/4 tsp salt

1 1/2 cups prepared eggnog

1 cup butter, room temperature

1 1/2 cups white sugar

1 1/2 tsp vanilla extract

1/4 tsp rum-flavored extract

1/8 tsp finely grated lemon peel

Optional: 1/2 cup finely chopped toasted pecans

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Two 9-inch round baking pans with grease and flour.

In a wide bowl, beat 1/2 cup of butter and 1 1/4 of cups of sugar with the power mixer to light and fluffy. The color of the blend should be much lighter. Add the eggs, one by one, to allow each egg to blend before adding another. Stir 1 tea cubicle vanilla extract and 1/4 tea cubicle citron skin and mix well.

In a bowl, add baking powder, 2 cups of flour, and salt from a teaspoon. In alternation, pour the meal mixture into the batter with 1 cup eggnog, mix until just added. In a bourbon mixture. Split the batter evenly among the prepared batter

Bake in the preheated oven until the cake bounces back and comes out clean for 30 to 35 minutes (test each of the cake layers) when touched with the fingertip or toothpick inserted in the middle. Cool down on a wire rack in pans for 10 minutes before you reverse.

Combine 1/4 cup flour and 1/4 teaspoon salt into a saucepan to make the frosting. Little by little whisk in 1 1/2 cups of eggnog, whisking until smooth. Bring to a boil over medium heat, often stirring. Cook for 2 minutes as the mixture bubbles, whisking vigorously until thickened. Remove from oil, and let the room temperature cool down completely.

In a bowl, beat 1 cup butter and 1 1/2 cups of sugar until light and fluffy. Mix in a cooled eggnog mixture, 1 1/2 teaspoon of vanilla extract, rum extract, and 1/8 teaspoon of the lemon grated peel. Beat at high speed until the complete mixture is incorporated and the frosting is fluffy.

Spread the cake between the cake layers, over the top, and on the sides with plain frosting. Coat with toasted pecans on the sides, pressing the nuts in small handfuls onto the sides. Refrigerate before time is done.

Deep South Eggnog Cake

Rebecca This lovely cake has an egg-like taste. I especially like to serve it all day long. You should do it in a jiffy for this recipe. Nothing is like the… Main Dish Recipes Deep South Eggnog Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1/2 cup butter, room temperature
• 1 1/4 cups white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp finely grated lemon peel
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup prepared eggnog
• 2 tbsp bourbon whiskey
• For Frosting:
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 1/2 cups prepared eggnog
• 1 cup butter, room temperature
• 1 1/2 cups white sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp rum-flavored extract
• 1/8 tsp finely grated lemon peel
• Optional: 1/2 cup finely chopped toasted pecans

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Two 9-inch round baking pans with grease and flour.

In a wide bowl, beat 1/2 cup of butter and 1 1/4 of cups of sugar with the power mixer to light and fluffy. The color of the blend should be much lighter. Add the eggs, one by one, to allow each egg to blend before adding another. Stir 1 tea cubicle vanilla extract and 1/4 tea cubicle citron skin and mix well.

In a bowl, add baking powder, 2 cups of flour, and salt from a teaspoon. In alternation, pour the meal mixture into the batter with 1 cup eggnog, mix until just added. In a bourbon mixture. Split the batter evenly among the prepared batter

Bake in the preheated oven until the cake bounces back and comes out clean for 30 to 35 minutes (test each of the cake layers) when touched with the fingertip or toothpick inserted in the middle. Cool down on a wire rack in pans for 10 minutes before you reverse.

Combine 1/4 cup flour and 1/4 teaspoon salt into a saucepan to make the frosting. Little by little whisk in 1 1/2 cups of eggnog, whisking until smooth. Bring to a boil over medium heat, often stirring. Cook for 2 minutes as the mixture bubbles, whisking vigorously until thickened. Remove from oil, and let the room temperature cool down completely.

In a bowl, beat 1 cup butter and 1 1/2 cups of sugar until light and fluffy. Mix in a cooled eggnog mixture, 1 1/2 teaspoon of vanilla extract, rum extract, and 1/8 teaspoon of the lemon grated peel. Beat at high speed until the complete mixture is incorporated and the frosting is fluffy.

Spread the cake between the cake layers, over the top, and on the sides with plain frosting. Coat with toasted pecans on the sides, pressing the nuts in small handfuls onto the sides. Refrigerate before time is done.

 

Notes

Per Serving: 594 calories; 31.6 g total fat; 133 mg cholesterol; 532 mg sodium. 71.9 g carbohydrates; 6.5 g protein.

Sweet orange drop cookies and butter have a fluffy cake-like texture bursting with orange flavor. They are covered with a thick layer of orange icing that takes them across the top. These cookies have been a longstanding tradition in my family. Orange drop cookies always appear on the sweet table for special occasions like a bridal shower, baptism, or a milestone birthday gathering. They are irresistible straight upwards.

So I usually don’t expect a special occasion to make cookies, I make them anytime. They ‘re quite good, and two or three at a time I’ve been known to eat. Cookies are dusted simply with glazing sugar, this is an excellent way of portraying them.

Ingredients:

2/3 cup shortening

3/4 cup white sugar

1 egg

1/2 cup orange juice

1 tsp orange zest

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups confectioners’ sugar

2 tbsp butter

2 tbsp orange juice

1 tsp orange zest

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Grease the cookie sheets.

Mix the flour, baking powder, and baking soda and salt. In the flour mixture, stir in 1/2 cup orange juice and 1 tsp rind.

Cream shortening, along with white sugar. Thoroughly mix the egg into the sugar mixture. Slowly blend the flour mixture into the mixture of egg and sugar. Drop onto greased baking sheet by the teaspoonful.

Bake for about 8-10 minutes.

Make the icing: Mix up the sugar from the confectioner and 2 tbsp butter until smooth. Place in the sugar and butter mixture 2 tsp of orange juice and 1 teaspoon of orange rind, then blend well. When the cookies have cooled, they generously spread the icing over the tops of the cookies.

Note:

Ideally, baked cookies are served the same day. They freeze in an airtight container to store cookies for a longer time. Transfer them to a rack to thaw frozen cookies to defrost at room temperature.

Orange Drop Cookies

Rebecca Sweet orange drop cookies and butter have a fluffy cake-like texture bursting with orange flavor. They are covered with a thick layer of orange icing that takes them across the… Main Dish Recipes Orange Drop Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 cup shortening
• 3/4 cup white sugar
• 1 egg
• 1/2 cup orange juice
• 1 tsp orange zest
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups confectioners' sugar
• 2 tbsp butter
• 2 tbsp orange juice
• 1 tsp orange zest

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Grease the cookie sheets.

Mix the flour, baking powder, and baking soda and salt. In the flour mixture, stir in 1/2 cup orange juice and 1 tsp rind.

Cream shortening, along with white sugar. Thoroughly mix the egg into the sugar mixture. Slowly blend the flour mixture into the mixture of egg and sugar. Drop onto greased baking sheet by the teaspoonful.

Bake for about 8-10 minutes.

Make the icing: Mix up the sugar from the confectioner and 2 tbsp butter until smooth. Place in the sugar and butter mixture 2 tsp of orange juice and 1 teaspoon of orange rind, then blend well. When the cookies have cooled, they generously spread the icing over the tops of the cookies.

Note:

Ideally, baked cookies are served the same day. They freeze in an airtight container to store cookies for a longer time. Transfer them to a rack to thaw frozen cookies to defrost at room temperature.
 

Notes

Per Serving: 221 calories; 9.3 g total fat; 14 mg cholesterol; 127 mg sodium. 33.2 g carbohydrates; 1.9 g protein.

Its easy dessert is made of a dense, soft cheesecake with a touch of cinnamon sugar mixed between the flakey crescent dough. A sopapilla is a deep-fried crispy, flakey pastry usually served with honey or syrup. They can be eaten sweet or savory. The Cheesecake sopapilla is simple and a delightfully simple dessert, they look like little Pillows Sofa. The toughest part awaits cooling so you can eat it.

These cinnamon sugar cheesecake bars, influenced by the classic Mexican pastry, are dangerously delicious and dangerously easy to make, with their sweet cheese filling, crunchy-sweet topping, and flaky crescent crust. I love having a non-traditional cheesecake recipe, this Sopapilla Cheesecake seems more casual and ideal for a relaxed get-together or even a tailgate party. Cheesecake sopapilla is made of cream cheese, crescent dough, and a layer of cinnamon sugar.

Ingredients:

2 (8 ounce) packages cream cheese, softened

1 3/4 cups white sugar, divided

1 tsp Mexican vanilla extract

2 (8 oz) cans refrigerated crescent rolls

1 tsp ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

Directions:

Preheat oven at about 350 degrees F (175 degrees C). Use a cooking spray to prepare a 9×13 inch baking dish.

Beat the cream cheese in one bowl with 1 cup of sugar and the vanilla extract until smooth.

Unroll the cans of a crescent roll dough, and use a rolling pin to shape each piece into rectangles of 9×13 inches. Push one piece into a baking dish with a 9×13 inch rim. The cream cheese mixture is uniformly poured into the baking dish, then cover with the remaining piece of crescent dough. Stir in 3/4 cup sugar, cinnamon, and butter together. Sprinkle the cheesecake mixture on top.

Bake in a preheated oven, about 30 minutes, until the crescent dough, has puffed and turned golden brown. Drizzle with honey and extract from the oven. Before cutting into 12 squares, Cool absolutely in the skillet.

Sopapilla Cheesecake Pie

Rebecca Its easy dessert is made of a dense, soft cheesecake with a touch of cinnamon sugar mixed between the flakey crescent dough. A sopapilla is a deep-fried crispy, flakey pastry… Main Dish Recipes Sopapilla Cheesecake Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 3/4 cups white sugar, divided
• 1 tsp Mexican vanilla extract
• 2 (8 oz) cans refrigerated crescent rolls
• 1 tsp ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Instructions

Preheat oven at about 350 degrees F (175 degrees C). Use a cooking spray to prepare a 9x13 inch baking dish.

Beat the cream cheese in one bowl with 1 cup of sugar and the vanilla extract until smooth.

Unroll the cans of a crescent roll dough, and use a rolling pin to shape each piece into rectangles of 9x13 inches. Push one piece into a baking dish with a 9x13 inch rim. The cream cheese mixture is uniformly poured into the baking dish, then cover with the remaining piece of crescent dough. Stir in 3/4 cup sugar, cinnamon, and butter together. Sprinkle the cheesecake mixture on top.

Bake in a preheated oven, about 30 minutes, until the crescent dough, has puffed and turned golden brown. Drizzle with honey and extract from the oven. Before cutting into 12 squares, Cool absolutely in the skillet.

Notes

Per Serving: 481 calories; 28.7 g total fat; 61 mg cholesterol; 459 mg sodium. 50.8 g carbohydrates; 5.6 g protein.

This Lemon Meringue Cheesecake is made from a cracker crust of graham butter, smooth cheesecake, tart lemon curd, and toasted meringue! The flavors are simply amazing, and it is a classic dessert that is my new favorite Lemon Meringue Pie cheesecake. This recipe blends all those incredible flavors for a dessert that will top your list with rich and lush cheesecake. New lemons and lemon zest make the perfect lemon filling.

Ingredients:

2 cups shortbread cookie crumbs

1/4 cup melted butter

3 (8 ounce) packages cream cheese, softened

1 cup sour cream

1 cup white sugar

4 eggs

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 lemon, zested

4 egg whites

1/4 cup white sugar

1/4 tsp cream of tartar (optional)

1 1/2 cups lemon curd

Directions:

Preheat the oven at about 325 ° F (165 ° C).

In a bowl, blend the cookie crumbs and the melted butter until they have uniformly mixed. Press into the bottom of a springform 9-inch pan.

Mix cream cheese and 1 c in sugar, sour cream until smooth and fluffy, in an electric mixer. Add eggs, beat well after each addition, one at a time. Mix the lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scrub the bowl’s bottom and sides. In the springform pan, spread mixture over cookie crust.

Bake for around 1 hour in the preheated oven until almost in the middle. Drop to room temperature, then refrigerate for at least 3 to 4 hours until fully cooled.

Preheat the oven at about 375 ° F (190 ° C).

Beat the egg whites in a bowl using an electric mixer until soft peaks are formed; add 1/4 cup tartar sugar and cream and beat until the peaks are stiff, but not dry.

Use a lemon curd to spread over cheesecake. Add whipped egg whites over the curd, screwing the edges around.

Bake in the preheated oven for about 10 minutes, until meringue is golden brown. Chill uncovered, around 1 hour, in the refrigerator.

LEMON MERINGUE CHEESECAKE

Rebecca This Lemon Meringue Cheesecake is made from a cracker crust of graham butter, smooth cheesecake, tart lemon curd, and toasted meringue! The flavors are simply amazing, and it is a… Main Dish Recipes Lemon Meringue Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 cups shortbread cookie crumbs
• 1/4 cup melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 cup white sugar
• 4 eggs
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 lemon, zested
• 4 egg whites
• 1/4 cup white sugar
• 1/4 tsp cream of tartar (optional)
• 1 1/2 cups lemon curd