Key Lime Cupcakes

Key Lime Cupcakes

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Ingredients

Cake:

• 1 box White Cake Mix +box ingredients
• ½ cup Lime Juice
• Frosting:
• 1 cup Butter
• 6 cup Powdered Sugar
• 6 tbsp Lime Juice
• 2 tsp Lime Zest
• 1 drop Green Food Colouring

Instructions

1. Make batter according to box EXCEPT replace ½ cup of water with ½ cup lime juice.
2. Fill liners about ½ full.
3. Bake 16-18 minutes or until toothpick inserted in middle comes out clean.
4. Allow to cool completely on wire rack.
5. Cream butter in a large bowl.
6. Add lime juice and food colouring.
7. Add powdered sugar 1 cup at a time and beat until incorporated.
8. Add lime zest and whip until distributed.
9. Transfer to piping bag to frost cupcakes.

Classic Pecan Pie Bars

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Ingredients

• CRUST
• 1 3/4 cups all-purpose flour
• 3/4 cup Butter, softened
• 1/3 cup sugar
• 1/3 cup coarsely chopped pecans

FILLING

• 2/3 cup firmly packed brown sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups dark corn syrup
• 4 large Eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups coarsely chopped pecans

1. STEP 1
   Heat oven to 350°F.
2. STEP 2
   Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
3. STEP 3
   Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
4. STEP 4
   Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
5. STEP 5
   Cool completely. Refrigerate 30 minutes. Cut into bars.

Olive Garden Chicken Gnocchi Soup (Copycat)

Olive Garden Chicken Gnocchi Soup (Copycat)

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Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Enjoy one or your favorite restaurant copycat soups at home with my version of Olive Garden's Chicken Gnocchi Soup made with boneless cooked chicken, vegetables and gnocchi in a creamy chicken broth. 

Course: Soup

Servings: 16 cups

Calories: 194 kcal

Author: Carrie's Experimental Kitchen

Ingredients

• 2 tbsp . Butter
• 1/2 c . Celery, washed and thinly sliced
• 1/4 c . Grated Onion
• 1/3 c . Grated Carrots
• 1 tbsp . Garlic, minced
• 2 tbsp . All Purpose Flour
• 8 c. Chicken Broth
• 1/8 tsp . Ground Nutmeg
• 1/2 tsp . Ground Thyme
• 4 c . Fresh Baby Spinach, rinsed
• 2 c . Cooked Chicken, small dice, roasted or grilled
• 2 c . Heavy Cream
• 16 oz . Gnocchi, frozen or fresh
• Cornstarch, if needed to thicken
• Cold Water, if needed to thicken

Instructions

1. In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
2. Whisk in the flour; then add the chicken broth. 
3. Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.

Carrie's

The Real Chick-fil-A Cole Slaw Recipe!

YIELD: SERVES 6-8

Chick-fil-A Cole Slaw

prep time 5 MINUTES

 

chill time 2 HOURS

 

total time 2 HOURS 5 MINUTES

If you're looking to make the very best coleslaw recipe, this copycat Chick-fil-A Cole Slaw is made for you! Creamy and delicious, it's the perfect potluck recipe.

Ingredients

•  1 cup mayonnaise
•  4 tsp white vinegar
•  1/4 cup granulated sugar
•  1/4 tsp dry mustard
•  1/4 tsp kosher salt
•  2 bags (14 oz each) shredded cole slaw mix

Instructions

1. In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth.
2. Add in shredded cole slaw mix and fold over with spatula until completely coated. Cover and refrigerate 2 hours, or overnight.
3. Serve and enjoy!

Vanilla Dutch Baby (Puffed Pancake) Food Network's Most Popular Pin of the Week

Vanilla Dutch Baby (Puffed Pancake)

Easy Recipe and has a 5 star rating! *****



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Ingredients

3 tablespoons butter

3 eggs

3/4 cup all-purpose flour

3/4 cup milk, heated 20 to 30 seconds in the microwave

1 tablespoon sugar

2 teaspoons pure vanilla extract

Pinch salt

Confectioners' sugar, for dusting

1. Preheat the oven to 400 degrees F.
2. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
3. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
4. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
5. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.