Posts Tagged ‘tuesday recipe’

Tasteful Tuesday: Loaded Pretzel Cookies

Tuesday, August 4th, 2015

It’s August, and Fall has already taken over at Sturbridge Yankee Workshop. To deal with the end-of-the-summer blues, what better way than to make – and indulge in – some deliciously loaded cookies? Pretzels, chocolate, coconut; these tasty delights have just the right amount of comfort in them to make those blues a little less severe.

Glass Cookie JarWhat you’ll need:

  • Cookie/Baking sheets
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups mini pretzels, broken up
  • 1 1/2 cups flaked coconut
  • 1 1/2 cups milk chocolate M&M’s

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, cream butter and sugars until light and fluffy; beat in eggs and vanilla.
  3. In another bowl, whisk flour, baking powder, baking soda and salt.
  4. Gradually beat into creamed mixture, and then stir in the remaining ingredients.
  5. Shape dough into about 1/4 cup-sized balls and place about 3 inches apart on ungreased baking sheets.
  6. Bake for about 12 to 14 minutes, or until golden brown. Remove from pans to cooling racks, let sit for about 5 minutes and then enjoy! Yields about 2 dozen cookies.

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Tasteful Tuesday: Meat Lover’s Lasagna

Tuesday, July 28th, 2015

Lasagna is an American staple and with so many varieties, it’s difficult to not love at least one lasagna recipe. This recipe is for meat lovers and likers – although you can alter the amounts based on your tastes (something else to love about lasagna!) Make it for a Sunday brunch this weekend, or save it for a cold day in the fall; no matter the weather, it’s always a good time for lasagna!

What you’ll need:

  • 9 x 13 baking pan
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausageMeat Lover's Lasagna
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each)
    whole tomatoes,
    undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • 24 oz ricotta cheese
  • 2 eggs, beaten
  • 1/2 teaspoon pepper
  • 2 tbsp parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12-15 lasagna noodles

Directions:

  1. Brown ground beef, Italian sausage, onion and garlic.
  2. Add salt and pepper to taste, parsley flakes, oregano, basil, chopped tomatoes with juice and tomato paste; stir until well mixed.
  3. Cover and simmer for approximately 45 minutes.
  4. Meanwhile, cook lasagna noodles according to package directions; drain and set aside.
  5. Spray baking pan with cooking spray; Preheat oven to 375°F.
  6. In a separate bowl, combine ricotta cheese, eggs, pepper, parsley, parmesan cheese and half of the mozzarella cheese.
  7. In the pan, layer noodles, meat sauce and cheese mixture; repeat.
  8. Top off with layer of noodles and sprinkle evenly with remaining mozzarella cheese. Make sure to cover noodles completely.
  9. Bake for 40-60 minutes. We suggest covering with foil for about 40 minutes, then uncover for 15 minutes.
  10. Let sit for about 15 minutes before serving. Enjoy!

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Tasteful Tuesday: Avocado Burrito Bowl

Tuesday, July 21st, 2015

This fresh and light dish is not just tasty but versatile; serve it in snack proportions, as a main dish, with quesadillas, empanadas and other Spanish foods, and add beef or chicken if desired. It’s sure to fill you up and keep you energized while satisfying yours and your guests’ taste buds this summer and throughout the year!

CC image courtesy of Flickr user cookbookman17

What you’ll need:

  • 1 cup white rice
    (use instant or Minute rice
    if you don’t have a lot of time)
  • 1 tbsp olive oil
  • 1 15 oz. can black beans, rinsed
  • 1 tsp. ground cumin
  • kosher salt and black pepper
  • 2 avocados, sliced
  • 1 cup Pico de Gallo or your favorite salsa
  • 4 oz. cheddar cheese, grated

Directions:

  1. Cook rice according to package directions.
  2. While the rice is cooking, heat oil over medium heat in a nonstick skillet. Add beans and cumin, season with salt and pepper.
  3. Stir occasionally until heated through, or for about 2 minutes.
  4. Divide beans and rice in serving bowls and top with avocado, Pico de Gallo or your salsa of choice, and cheddar cheese. Enjoy!

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