Showing posts with label online cooking school. Show all posts
Showing posts with label online cooking school. Show all posts






What You'll Need


    Nugget Ingredients

  • 2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
  • 3/4 cup milk
  • 1/4 cup pickle juice
  • 1 egg
  • 1-1/4 cups flour
  • 2 Tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup peanut oil, divided (or canola or vegetable oil)
  • Chick-fil-A Sauce
  • 1/2 cup Mayo
  • 2 tsp Prepared Mustard
  • 1 tsp lemon juice
  • 2 Tbsp Honey
  • 1 Tbsp Smokey BBQ sauce

How to Make It


  1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl.
  2. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
  3. Combine flour, powdered sugar, salt and pepper in a large ziplock bag.
  4. Shake to combine.
  5. Remove chicken from the marinade and add into the bag.
  6. Shake to coat the chicken completely.
  7. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture.
  8. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
  9. Gently place chicken pieces into the oil with tongs.
  10. Do this in 2 batches, as you don’t want to overcrowd the pan.
  11. Cook the chicken for 3-4 minutes, or until golden brown on one side.
  12. Turn the chicken over and allow to cook for 3-4 more minutes.
  13. Remove to a paper-towel lined plate.
  14. Heat the remaining oil and continue with the other half of the chicken pieces.
  15. Stir together the Chick-fil-A dipping sauce ingredients, and serve with the hot chicken bites.






What You'll Need


  • one pound ground lean turkey meat
  • tow cans or 1 big can of diced tomatoes (I used the fire roasted)
  • one package low sodium taco seasoning (I used 2)
  • one can tomato soup
  • one can dark kidney beans
  • three small cans diced olives
  • one can corn

How to Make It


  1. Brown the ground turkey meat.
  2. Add all of the cans into the pot.
  3. Bring to a boil and then reduce heat to low.
  4. Let simmer for about 20 minutes.
  5. That’s it! So easy! Enjoy
  6. Serves 8.5






What You'll Need


  • 8 oz cream cheese, softened
  • 15 oz can Hormel chili
  • 2 cups shredded cheddar cheese

How to Make It


  1. Evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish.
  2. Spread chili over the cream cheese.
  3. Top with shredded cheddar cheese.
  4. Microwave on high for 4 minutes.
  5. Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted.
  6. Serve with tortilla chips.






What You'll Need


  • 2 2/3 cups flour
  • tow tsp baking powder
  • one tsp salt
  • tow cups packed brown sugar
  • one cup butter, room temperature
  • tow eggs, at room temperature
  • one Tbsp vanilla

    • Cinnamon topping

  • tow Tbsp white sugar
  • tow tsp ground cinnamon

How to Make It


  1. In a mixing bowl, combine flour, baking powder and salt set aside.
  2. Combine the butter, eggs, brown sugar, and vanilla.
  3. I used my mixer and it worked great!
  4. Add in the dry ingredients. (Flour, baking powder, and salt.)
  5. Spread in a greased 9×13 dish.
  6. The batter will be thick almost like a cookie mixture.
  7. Combine the cinnamon topping ingredients and sprinkle over the top.
  8. Bake at 350 degrees for 25-30 minutes or until top springs back when pressed.






What You'll Need


  • 1 6oz Tillamook yogurt
  • 2 tsp-2 Tbls honey
  • 2-3 Tbls granola
  • ¼ cup frozen or fresh berries
  • jar

How to Make It


  1. Depending on the size of your jar, you will make 2-3 layers.
  2. Start by spooning ⅓ of the yogurt into a wide-mouth jar.
  3. Follow with 1 tsp-1 Tbls honey {depends on your preference for sweetness - we do 1 Tbls ;) }
  4. Then add 1 - 2 Tbls berries.
  5. Layer 1-2 more times until the jar is almost filled.
  6. You want to leave a little room to add the granola later.
  7. Close up the jars and put them in the fridge.
  8. If you are using a mason jar, place the lid on the jar, fill a small plastic bag with the granola, place the bag over the lid and then screw on the band over the plastic bag.
  9. When you're ready to eat, add the granola, grab a spoon and dig in!






What You'll Need


    For rolls

  • 4½ tsp OR 2 packages of active dry yeast
  • ½ cup warm milk
  • 3 eggs
  • 2 teaspoons + ½ c sugar, divided
  • 1½ tsp salt
  • 4½ c AP flour
  • ½ c unsalted butter, melted

    • Filling

  • ¾ c brown sugar
  • ½ c sugar
  • 1 Tbls ground cinnamon
  • ⅓ c chopped pecans
  • ½ c raisins
  • 1 c butter, melted

    • Caramel Icing

  • ½ cup butter
  • 1 cup brown sugar
  • ½ tsp salt
  • ⅓ cup heavy whipping cream
  • 2 tsp vanilla
  • 1⅓ cups powdered sugar

How to Make It


    For the rolls

  1. Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
  2. Beat eggs, sugar, and salt until well combined.
  3. Add egg mixture to yeast mixture and whisk to combine.
  4. Add 1 cup of flour and continue mixing until smooth.
  5. Pour in the melted butter and mix well.
  6. Continue adding the remaining 3½ cups of flour, ½ cup at a time until dough is stiff.
  7. Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
  8. Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
  9. Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
  10. Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
  11. Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
  12. Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
  13. {If baking now - do NOT put in refrigerator.}
  14. Remove from refrigerator and let rolls come to room temperature in a warm area.
  15. Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
  16. While rolls are baking, prepare the caramel icing:
  17. Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
  18. Remove from heat and add vanilla.
  19. Whisk in the powdered sugar until nice and smooth.
  20. Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.






What You'll Need


  • one tablespoon chili sauce
  • tow teaspoons dijon mustard
  • one teaspoon pepper
  • one (8 oz package) Soba Noodles
  • tow Tablespoons sesame seeds
  • 3-4 Boneless, skinless chicken breasts
  • 1 1/4 cup low sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup rice vinegar
  • three cloves garlic, minced

How to Make It


  1. Lightly spray your slow cooker with cooking spray and lay the chicken inside.
  2. In a bowl whisk together soy sauce, honey, rice vinegar, garlic, chili sauce, mustard and pepper.
  3. Pour over the chicken.
  4. Cook on high 3-4 hours and low 5-6 hours.
  5. Shred the chicken and return to the slow cooker.
  6. Cook the noodles according to the package directions and drain.
  7. Add in the cooked noodles to the slow cooker with the chicken and sauce and stir to combine.
  8. Garnish with sesame seeds and serve.






What You'll Need


  • 1 1/4 cups Funfetti Cake Mix
  • 1 1/4 cups flour (plus more for dusting)
  • one stick (8 tablespoons) cold butter, diced
  • one cup fat-free milk
  • 1/2 cup chocolate chips
  • tow tablespoons rainbow sprinkles (I used jimmies)

How to Make It


  1. Preheat the oven to 400 degrees.
  2. Line a cookie sheet with a Silpat or parchment paper.
  3. Do not grease.
  4. Stir cake mix and flour in a large bowl.
  5. Add cold butter (be sure to dice it into small chunks first) to the flour mixture.
  6. Use a pastry cutter to work the butter into the flour mixture, until it is crumbly.
  7. Create a well in the center of the mixture and pour the milk in the center.
  8. Stir gently, keeping the dough in the center of the bowl, until the milk is incorporated. Stir only until the mixture comes together (there will be small chunks of butter still, and that’s okay).
  9. Stir in chocolate chips.
  10. Sprinkle a small bit of flour over the dough and flour your hands.
  11. Turn the dough out onto the prepared cookie sheet.
  12. Gently press the dough to flatten into a circle that is an 8 inch diameter.
  13. I made mine into a heart, so you can really make whatever shape you want.
  14. Use a greased knife to cut into wedges.
  15. Top with sprinkles and gently press them to make them stick.
  16. Bake for 20-25 minutes, until a toothpick inserted comes out clean.






What You'll Need


  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup caramel cake mix
  • 1/2 teaspoon baking soda
  • 6 Tbsp. butter, softened
  • 6 Tbsp. shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 dozen Kraft caramels, unwrapped
  • 2 tbsp water
  • 1-2 tbsp sea salt for sprinkling

How to Make It


  1. In a large bowl, mix together together flour, cake mix, and baking soda.
  2. Set aside.
  3. In a stand mixer bowl, cream together the butter, shortening, and sugars on medium speed.
  4. Add the egg and vanilla, and beat until creamy.
  5. Add the flour mixture to the wet ingredients and mix until just combined.
  6. Do not OVERMIX the dough.
  7. Preheat oven to 350 degrees.
  8. Scoop by rounded tablespoons of the cold dough onto a a parchment or silicon lined baking sheet.
  9. Shape your cookie dough balls to be “taller” than they are wide.
  10. Bake for 10-12 minutes until edges are obviously done.
  11. The centers will still appear very soft, but the cookies will set as they cool.
  12. Allow the cookies to cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely.
  13. Microwave the caramels and water together for 1 minute (addition time if needed). Drizzle over top of the cookies and sprinkle with sea salt.






What You'll Need


  • one Carrot Cake Mix (15.25 oz.)
  • one stick of butter, softened
  • one egg
  • one teaspoon vanilla
  • 1/2 cup pineapple preserves
  • 1/2 cup chopped walnuts
  • one cup shredded coconut
  • one can sweetened condensed milk (14 oz.)
  • one cup Carrot Cake MandM's

How to Make It


  1. In a mixing bowl, combine the cake mix, butter, egg, and vanilla. Mix until a soft dough forms.
  2. Press the dough into the bottom of a 9x13 pan that has been sprayed with non stick spray.
  3. Spread the pineapple preserves over the dough.
  4. Sprinkle with the walnuts and coconut.
  5. Spread the condensed milk over the top. Sprinkle with the MandM's.
  6. Bake at 350* for 35 minutes.
  7. Let cool completely before cutting into 15 large squares or 60 bite sized squares.






What You'll Need


  • five ounces Guittards Green Mint chips (or green candy melts, the thin mints will still make them minty)
  • five ounces milk chocolate chips
  • five cups Chex Cereal
  • one tsp shortening
  • 9 Thin Mint Cookies or Keebler grasshopper cookies
  • one cup powdered sugar

How to Make It


  1. Divide the chex cereal into two bowls.
  2. 2 1/2 cups in each.
  3. In a food processor crush 8 thin mint cookies until fine.
  4. You can also crush in a gallon size bag with rolling pin.
  5. In two gallon size bags, add 1/2 cup powdered sugar into each bag with 1/2 of the crushed thin mints into each bag. (It was about 1/2 cup of crushed thin mints.) Set aside.
  6. Melt the mint chocolate chips (or green candy melts) and milk chocolate in separate microwave safe bowls.
  7. Melt 30 seconds at a time with 1/2 tsp shortening in each stirring after each 30 seconds until melted.
  8. Once melted, stir in the chocolate into the separate bowls with Chex cereal until the Chex are coated well with the chocolate.
  9. Add the mint chocolate and milk chocolate separately to the gallon sized bags with powdered sugar and crushed thin mints and shake until they are coated.






What You'll Need


  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

How to Make It


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  2. Select dough cycle; press Start.
  3. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  4. In a small bowl, combine brown sugar and cinnamon.
  5. Roll dough into a 16x21-inch rectangle.
  6. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
  7. Roll up dough and cut into 12 rolls.
  8. Place rolls in a lightly greased 9x13 inch baking pan.
  9. Cover and let rise until nearly doubled, about 30 minutes.
  10. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  11. Bake rolls in preheated oven until golden brown, about 15 minutes.
  12. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
  13. Spread frosting on warm rolls before serving.






What You'll Need


  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

How to Make It


  1. Preheat your oven's broiler.
  2. Grease a broiling pan or line pan with aluminum foil.
  3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
  4. Season with dried basil, pepper, onion powder and celery salt.
  5. Mix well and set aside.
  6. Arrange fillets in a single layer on the prepared pan.
  7. Broil a few inches from the heat for 2 to 3 minutes.
  8. Flip the fillets over and broil for a couple more minutes.
  9. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
  10. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
  11. Be careful not to over cook the fish.






What You'll Need


  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

How to Make It


  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
  2. Place pot roast in slow cooker and coat with soup mixture.
  3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.






What You'll Need


  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

How to Make It


  1. Combine the potatoes, celery, onion, ham and water in a stockpot.
  2. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
  3. Stir in the chicken bouillon, salt and pepper.
  4. In a separate saucepan, melt butter over medium-low heat.
  5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
  6. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
  7. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  8. Stir the milk mixture into the stockpot, and cook soup until heated through.
  9. Serve immediately.






What You'll Need


  • 2 1/2 cups all-purpose flour
  • one teaspoon baking powder
  • one teaspoon baking soda
  • tow teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • one cup canned pumpkin puree
  • one egg
  • one teaspoon vanilla extract
  • tow cups confectioners' sugar
  • three tablespoons milk
  • one tablespoon melted butter
  • one teaspoon vanilla extract

How to Make It


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  3. In a medium bowl, cream together the 1/2 cup of butter and white sugar.
  4. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
  5. Mix in dry ingredients.
  6. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  7. Bake for 15 to 20 minutes in the preheated oven.
  8. Cool cookies, then drizzle glaze with fork.
  9. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
  10. Add milk as needed, to achieve drizzling consistency.






What You'll Need


  • 2 skinless, boneless chicken breasts
  • 1/2 cup chopped apple
  • 2 tablespoons shredded Cheddar cheese
  • 1 tablespoon Italian-style dried bread crumbs
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon chopped fresh parsley, for garnish

How to Make It


  1. Combine apple, cheese, and bread crumbs.
  2. Set aside.
  3. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.
  4. Divide apple mixture between chicken breasts, and roll up each breast.
  5. Secure with toothpicks.
  6. Melt butter or margarine in a 7 inch skillet over medium heat.
  7. Brown stuffed chicken breasts.
  8. Add wine and 1/4 cup water.
  9. Cover.
  10. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  11. Transfer chicken to a serving platter.
  12. Combine 1 tablespoon water and cornstarch; stir into juices in pan.
  13. Cook and stir until thickened.
  14. Pour gravy over chicken, and garnish with parsley. Serve.






What You'll Need


  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice

How to Make It


  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
  2. Sprinkle spice mixture generously on both sides of chicken breasts.
  3. Heat butter and olive oil in a large heavy skillet over medium heat.
  4. Saute chicken until golden brown, about 6 minutes on each side.
  5. Sprinkle with 2 teaspoons garlic powder and lime juice.
  6. Cook 5 minutes, stirring frequently to coat evenly with sauce.






What You'll Need


  • one tablespoon brown sugar
  • tow tablespoons honey
  • 1/4 cup soy sauce
  • tow teaspoons chopped fresh ginger root
  • tow teaspoons chopped garlic
  • tow tablespoons hot sauce
  • salt and pepper to taste
  • foor skinless, boneless chicken breast halves - cut into
  • 1/2 inch strips
  • one tablespoon vegetable oil

How to Make It


  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat.
  4. Add chicken strips and brown on both sides, about 1 minute per side.
  5. Pour the sauce over the chicken.
  6. Simmer uncovered until the sauce thickens, 8 to 10 minutes
    7. .






What You'll Need


  • one teaspoon garlic powder
  • three tablespoons butter
  • 1/2 cup whipping cream
  • tow tablespoons capers, drained and rinsed
  • foor boneless, skinless chicken breast halves
  • one teaspoon lemon pepper
  • one teaspoon salt
  • one teaspoon dried dill weed

How to Make It


  1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  2. Melt butter in a large skillet over medium heat.
  3. Place breasts in skillet, and increase heat to medium-high.
  4. Turn chicken frequently, until brown, about 5 minutes.
  5. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
  6. Remove chicken to a warm serving platter, and cover with foil.
  7. Return skillet to stove, and increase heat to high.
  8. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes.
  9. Remove from heat.
  10. Stir in capers.
  11. Pour sauce over chicken, and serve.