Grandma Peggy's cherry tarts

2 pkg cream cheese

2 eggs

3/4 cup sugar

1 tsp vanilla

Keebler vanilla wafers

1 can cherry pie filling

2 inch cupcake papers

Bake at 375 for 12 minutes. 

Mix all ingredients till well blended. Put wafer in paper cup, fill with tsp mix., put in oven, bake 375 for 12 min. cool, put cherry on top. Can freeze ahead and serve later. 

4-Ingredient Nutella Sandwich Cookies

4-Ingredient Nutella Sandwich Cookies
Recipe from Radically Simple by Rozanne Gold,
instructions slightly adapted by Our Best Bites

Ingredients

13-ounce jar Nutella
2 tablespoons unsalted butter, softened (not melted)
1 extra large or large egg
1 1/4 cups self-rising cake flour*

*If you can’t find self-rising cake flour, just use regular self-rising flour.

Instructions

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment or a silicone baking mat.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Dough will be sticky.  Roll dough into balls, or use a cookie scoop, and place about 2 inches apart on the baking sheet.  Bake for about 10 minutes, until puffed and set all over, but still soft in centers.  Remove from oven and cool on baking sheet for 3 minutes.  Transfer cookies to cooking rack and let cool completely.  Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 teaspoon Nutella.  Replace tops and press lightly together.  Makes 16-18 cookies.

Lemon Poppy Seed Vinaigrette

Lemon Poppy Seed VinaigretteRecipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Place in a small container with a lid.  Add the remaining ingredients and shake vigorously.  If possible, refrigerate at least an hour before serving.  Shake well before serving

Creamy Rice Pudding

Creamy Rice Pudding

In a saucepan combine:
4 Cups Milk
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Cooked Rice

Cook for 1 hour 10 Minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone.

Turn off heat.

Add:

1/2 Cup of warmed Cream (warm up cream for 30 seconds in microwave)
2 eggs: Temper the eggs by slowly adding the warm cream to the eggs while whisking.

Then slowly combine the the tempered egg and cream to the rice pudding mixure (be sure to whisk)

You can flavor your rice pudding with extracts or spices like cinnamon or nutmeg. You can fold in melted chocolate or caramel sauce, add fresh fruits or nuts. Whatever fits your mood!

Hamburger Buns

Hands-On Time: 25 minutes | Total Time: 1 hour, 45 minutes, not including resting | Makes 12 beautiful buns

INGREDIENTS
3/4 to 1 cup lukewarm water
2 tablespoons unsalted butter, cold, cut into pieces
1 large egg
3 1/2 cups Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons butter, plus more for the baking sheet
DIRECTIONS
1. Mix and knead all of the dough ingredients except for the melted butter by hand, mixer, or bread machine until a soft, smooth dough forms. Cover the dough and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
2. Gently deflate the dough and divide it into 12 pieces. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch log. Using a serrated knife, slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.) Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
3. Preheat the oven to 375°F (190°C).
4. Brush the buns with about half of the melted butter and bake until golden, 12 to 18 minutes. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely.

Fabulous Fries

Take as many medium potatoes as desired. Pierce the skins with a for or knife and cook in the microwave without covering until done, but still firm. For two potatoes I usually cook for 3-4 minutes.

Remove the potatoes from microwave and cut to desired size. I usually cut them into wedges.

Heat enough canola or peanut oil for deep frying in a sauce pan. Try to keep the oil around 365 degrees. Place the fries in the oil and cook until golden brown. Remove drain and season as desired.

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

Here is the super moist chocolate cake recipe we all love. To make it more milk chocolate reduce the cocoa in the cake to a heaping 1/2 cup and in the frosting to a heaping 1/2 cup. Enjoy!

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2  eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

• Directions

  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
     
  2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
     
  3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
     
     VARIATIONS:
     ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
     
     THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
     
     BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
     
     CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
     
     
     "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
     
     1/2 cup (1 stick) butter or margarine
     2/3 cup HERSHEY'S Cocoa
     3 cups powdered sugar
     1/3 cup milk
     1 teaspoon vanilla extract
     
     Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
     Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

  Enjoy This Recipe?