Saturday, April 11, 2020

Garlic Crusted PRIME RIB!

Ingredients

7-10 pound prime rib roast
10 cloves garlic , minced
1/4 cup olive oil
2 tablespoons fresh black pepper
1 tablespoon salt
2 teaspoons dried thyme
1 teaspoon onion powder
2 teaspoons melted butter

Instructions

Make sure roast is at room temp before cooking
Preheat oven to 500 F
Combine all ingredients in a small bowl until well blended, set aside Place the room temp roast in a roasting pan with the fatty side up
Spread the mixture evenly over the roast

see cooking time note below 🙂

The cooking time will vary depending on the EXACT size roast you get. To calculate the cooking time, multiply the exact weight of the roast by FIVE. Round the resulting number to the nearest whole number. The rib is cooked at 500 F for exactly that many minutes.For example, for a 6 pound roast: 6 x 5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door

Amish Buttermilk Pie

One slice of this Amish Buttermilk Pie is all you need for a refreshing ending to a hearty meal.

Course Dessert

Cuisine American

Keyword amish, buttermilk, pie

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Calories 280 kcal

Ingredients

Pastry for 1 pie crust
1 cup granulated sugar
2 tablespoons all-purpose flour
2 eggs
2 tablespoons butter melted and cooled
2 cups buttermilk
1 teaspoon McCormick pure lemon extract

Instructions

Move oven rack to the lowest tier and preheat oven to 350°F. Line a 9-inch pie dish with the pie crust. Keep pie crust refrigerated until ready to use.
In a large bowl, whisk together the sugar and flour. Set aside.
In a small bowl, whisk together the eggs, butter, buttermilk, and lemon extract. Pour into the flour mixture and stir to combine.
Pour into the pie crust and bake for 70 to 80 minutes, rotating halfway. Pie is done when the top and crust are golden brown and a toothpick inserted in the center comes out clean.
Let cool completely before cutting.

Carrot Cake Bars with Cream Cheese Frosting

The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Keyword: carrot cake, carrot cake bars

Servings: bars

Calories: 221kcal

Author: Trish - Mom On Timeout

Ingredients

Cake:

One

1¼ cups unsweetened applesauce or oil, this is what my Nana used
2 cups sugar
3 eggs

Two

2 cups flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

Three

2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts optional
1 tsp vanilla
1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

½ c butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1 lb powdered sugar

Instructions

Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

For the frosting:

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Spread on top of the cooled cake bars and serve.
Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

Notes

I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.

Nutrition

Friday, April 10, 2020

BOURBON BACON CHOCOLATE CHUNK COOKIES

Whiskey and chocolate!

Prep Time30 minutes

Cook Time9 minutes

Servings cookies

INGREDIENTS

12 ounces center-cut thick bacon, ½-inch diced
2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 tablespoons Maker's Mark bourbon
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped

INSTRUCTIONS

In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.
Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.
Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

NOTES

*Don't try to use turkey bacon for this recipe- ick.

NUTRITION

Thursday, April 9, 2020

Lemon Butter Cream Cupcakes

Lemon Cupcake Ingredients:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
½ cup milk
2 large egg whites, at room temperature
1 stick (4 oz) unsalted butter, melted
1 cup granulated sugar
2 tablespoons fresh lemon juice
zest of one lemon (about 2 teaspoons)

Lemon Buttercream Frosting Ingredients

2 sticks unsalted butter (very soft)
4 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon lemon zest

Saturday, April 4, 2020

INSTA POT CREME BRULEE

Instant Pot Creme Brulee

Instant Pot Creme Brulee is one of the most decadent desserts you can prepare in your instant pot! It has never been so easy to make this delicious creamy treat.

PREP TIME5 minutes

COOK TIME6 minutes

TOTAL TIME11 minutes

Ingredients

8 egg yolks
1/3 cup sugar
2 cups heavy cream
2 teaspoons vanilla
Pinch of salt
Sugar for melting, I used organic sugar and found it burned easier than regular sugar

Instructions

Put your trivet into your pot and pour in 1 1/2 cups water.
Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
Add in cream and vanilla and whisk until well blended.
Pour into ramekins (fill just below the top so you do not spill putting into your pot)
Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
Natural release for 10 minutes. Finish with a quick release.
Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours
After a couple of hours, take the ramekins out of the refrigerator.
Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.
Serve immediately. Refrigerate leftovers

Wednesday, April 1, 2020

Bacon Jalapeno Popper Quiche

4.02 from 60 votes

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche is an amazing recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese, for a perfect brunch!

CourseBreakfast

Servings people

Calories428kcal

AuthorStacey

Ingredients

1 frozen pie crust 9 inch
1/2 cup cream cheese room temperature
2 jalapenos diced (deseed for less heat)
1 jalapeno sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon cooked crisp and coarsely chopped
1/2 cup whipping cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
1/2 tsp salt
1/2 cup shredded cheddar cheese
optional-light sour cream

Instructions

Preheat oven to 400 degrees F
Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
Bake it for 10 minutes
Remove the crust and lower the oven temperature to 350 degrees
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
Beat the eggs together in a bowl
Add the hot cream mixture to the eggs, whisking constantly to combine
Add the paprika, salt and bacon
Pour into the crust and bake for 30 minutes
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
Cool slightly before serving
Optional-serve with light sour cream

Nutrition