Mashed Potato Bowl Recipe
Prep time: 30 minutes Cook time: 30 minutes
Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes-
8 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
2 cans Campbell’s Beef Gravy (heated)
2 cups corn (heated)
1 bag shredded Colby Jack CheeseCooking Instructions:
Step 1: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches at 375 degrees until chicken pieces are golden brown and fully cooked. Drain on paper towels.
Step 2: While chicken is frying. To make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
Step 3: To assemble potato bowls- Add a layer of mashed potato onto the bottom of a boil. Top with corn, chicken pieces, gravy and cheese. Divide the ingredients evenly within 4 bowls.
Yield: (4 Servings)
Sugar Cookies Recipe
Ingredients:
1 cup butter (softened)
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
3 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Frosting-
2 cups confectioners’ sugar (sifted)
1-3 tablespoons milk (more or less as needed to achieve spreading consitancy)
1 tablespoon light corn syrup
¼ teaspoon almond extract
food coloring (optional)Cooking Instructions:
Step 1: In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until lightly and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.
Step 2: Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desires shapes with cookie cutters. Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.
Step 3: To make frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth. Add food coloring if desired.
Step 4: Paint the cookies with the frosting and allow to set on wax paper.
Lemon Raspberry Muffins with Almonds
Ingredients (Makes 12 regular size muffins)
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup regular or light coconut milk
2 tablespoons butter, melted
1 large egg, lightly beaten
The zest of 1 lemon (about 1 teaspoon)
1 teaspoon lemon juice
3 tablespoons honey
2 teaspoons pure almond extract
A (1-inch) piece of fresh ginger, minced
3/4 cup fresh raspberries (or unthawed frozen berries)
2 tablespoons sliced almonds
1. Plack rack in center of oven and preheat to 375 degrees F. Spray a 12-mold muffin pan with cooking spray.2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine coconut milk, butter, and egg. Add lemon zest, lemon juice, honey, almond extract, and ginger, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the raspberries. Spoon batter evenly into the 12 molds. Sprinkle tops of muffins with sliced almonds.
4. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
Chocolate Toasted Marshmallow Cake
Rich & Dark Chocolate Cake
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespooon pure vanilla extractPreheat oven to 350 F. Prepare 3 x 8” cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting
16 large white marshmallows
1 cup powdered sugar
1/2 lb butter (2 sticks) at room temperature
1/2 teaspoon pure vanilla extract
7 oz of Kraft Jet-Puffed Marshmallow CreamPlace marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups powdered sugar
3 teaspoons pure vanilla extract
3/4 cup Ovaltine or malt powder
8 oz (250 g) Bittersweet chocolate chips (I prefer 58% Cacao Barry), melted
1/2 cup whipping (35% fat) creamIn a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*The malted chocolate frosting isn’t my favorite, It isn’t bad though. I’m a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!
Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches
French Toast:
8 slices Texas toast (thickly sliced challah bread works well too)
6 large eggs
1 1/2 cups whole or low-fast milk
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange (about 3-4 teaspoons)
butter for griddle
confectioners’ sugar for dustingFilling:
3/4 cup whole or part-skim milk ricotta cheese
1 teaspoon orange zest
2 teaspoons Cointreau or Grand Marnier (orange liqueur)
4 teaspoons sugar
1 cup fresh blueberries
1. In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined.2. Place griddle over medium-low heat. (Note: If the heat is too high, the butter will burn.) Melt about 2 teaspoons butter until the griddle is just coated.
3. Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle. Cook 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary.
4. In a small bowl whisk ricotta cheese, orange zest, Cointreau, and sugar. To assemble sandwiches, spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 blueberries. Close the sandwich with another slice of French toast. Dust with confectioners’ sugar.
