Photo Credit: http://penniesonaplatter.com/

Chicken Nuggets

Original Recipe: http://penniesonaplatter.com/2011/09/26/chicken-nuggets/

Ingredients:

• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 3 lbs skinless boneless chicken breasts (about 6 breasts), cut into bite-sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 teaspoons salt
• 3 teaspoons black pepper
• Peanut oil (is best) or canola oil, for frying

   
Directions:

1. Combine the eggs and milk in a medium-sized bowl. Add the chicken bites and stir briefly to coat in the milk mixture. Cover and allow to marinate in the fridge for 2 to 4 hours, or up to overnight.
2. Using a gallon size storage bag, combine the flour, powdered sugar, salt and pepper. Seal and shake to combine. Heat the oil in a deep fryer or dutch oven (or another deep stockpot) over medium high heat until the temperature reaches 375F.
3. Using tongs, transfer half of the marinated chicken from the milk mixture into the storage bag with the flour. Seal and shake to coat the chicken pieces. Fry 6 to 8 nuggets at a time until cooked through and golden brown, turning once halfway. The timing will depend on the size of your nuggets, but I found that I needed to fry each batch a total of 3 minutes. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. Repeat with remaining nuggets. Serve immediately with your favorite dipping sauce.

To freeze: Allow nuggets to cool completely, then transfer to a labeled freezer bag. Freeze for up to 1 month. Bake frozen nuggets lined on a baking sheet with a wire rack at 400 degrees for 15 minutes.

Photo Credit: http://sweetannas.com

Mint Chocolate Chip Bark

Original Recipe: http://sweetannas.com/2011/08/fudgy-chocolate-chip-cookie-dough-brownies.html

Ingredients:
Makes one 8×8 pan

Preparation: Line pan with wax paper

• 14-18 Andes Mint, chopped
• 5 oz dark chocolate
• 8-10 chocolate wafers
• 7 oz. white chocolate
• 1-2 drops of green food color (dip toothpick in food color)

   
Directions:

1. Chop Andes Mint Candy and set aside.
2. Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
3. Place white chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Remove from heat. Dip toothpick or skewer in green food coloring and then dip it into the white chocolate; stir to combine.
4. Remove pan with chilled dark layer and pour melted white chocolate on top. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Andes Mint Candy on top and return the fully assembled bark to the refrigerator for about 10-15 minutes or until bark is fully set.

Photo Credit: http://traceysculinaryadventures.blogspot.com

Mint Chocolate Chip Cupcakes

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/03/mint-chocolate-chip-cupcakes.html

Ingredients:
Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 3/4 cup warm water

Mint Buttercream:

• 2 cups confectioners' sugar, sifted
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• 1/2 teaspoon salt
• green gel food coloring (optional)
• semisweet chocolate chips 

Directions:
Chocolate Cupcakes:

1. Preheat oven to 350 F.  Line muffin pans with paper liners.
2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together.  Add the eggs, buttermilk, oil, vanilla extract and water and whisk until the mixture is smooth and all of the ingredients are evenly distributed.
3. Distribute the batter evenly among the prepared pans, filling each well about 2/3 full.  Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.  Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.

Mint Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes.  Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes.  If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
2. When the cupcakes are completely cool, frost as desired.  Garnish with chocolate chips.

Photo Credit: http://www.browneyedbaker.com

The Baked Brownie

Original Recipe: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/

Ingredients:

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Photo Credit: http://www.kevinandamanda.com

Cheeseburger Macaroni

Original Recipe: http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html

• 1 lb lean hamburger meat
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Photo Credit: http://www.pastryaffair.com

Butterbeer Cupcakes

Original Recipe: http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

Butterbeer Cupcakes

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
4. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache

• 11 ounces (1 package) butterscotch chips
• 1 cup heavy cream

1. In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream

• 6 tablespoons unsalted butter, softened
• 1/4 cup butterscotch ganache (recipe above)
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• Pinch of salt
• 3-3 1/2 cups powdered sugar
• Splash of heavy cream (as needed)

1. In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble

1. Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
2. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
3. Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

Photo Credit: http://www.bigredkitchen.com

Jalapeño Popper Dip

Original Recipe: http://www.bigredkitchen.com/2008/10/jalapeno-popper-dip/

Ingredients:

• 2- 8 ounce packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup Parmesan cheese
• 1- 4 ounce can chopped green chilies
• 1- 4 ounce can sliced jalapeños- double if you like heat
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Directions:

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.