ARKANSAS POSSUM PIE

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INGREDIENTS

PECAN SHORTBREAD CRUST

•  1 cup all-purpose flour
•  1/2 cup butter
•  1/4 cup brown sugar
•  3/4 cup pecans, chopped

CREAM CHEESE LAYER

•  6 ounces cream cheese, softened
•  1/2 cup powdered sugar
•  2 tablespoons heavy cream

PUDDING LAYER

•  1 cup sugar
•  1/3 cup cocoa powder
•  3 tablespoons cornstarch
•  2 tablespoons all-purpose flour
•  Pinch of salt
•  3 egg yolks
•  2 cups whole milk
•  2 tablespoons butter
•  1 teaspoon vanilla

WHIPPED CREAM TOPPING

•  1/2 cup heavy whipping cream
•  2 tablespoons powdered sugar
•  1/2 teaspoon vanilla
•  1-2 tablespoons chopped pecans
•  grated chocolate

INSTRUCTIONS

CRUST

1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.  
2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely. 

CREAM CHEESE FILLING

1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

CHOCOLATE LAYER

1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well.
2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine. 
3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down. 
4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set. 

WHIPPED CREAM TOPPING

1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

Read Full Recipe ---> Click Here

BEST FUDGY CHEWY CHOCOLATE BROWNIE COOKIES

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INGREDIENTS

•  2/3 cup butter, softened
•  1 1/2 cups brown sugar
•  2 teaspoons vanilla
•  2 eggs
•  1 1/2 cup all-purpose flour
•  1/3 cup cocoa powder
•  1/2 teaspoon salt
•  1/2 teaspoon baking soda
•  1 cup chocolate chips
•  1/2 cup walnuts, coarsely chopped
•  Powdered sugar, for dusting

INSTRUCTIONS

1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
3. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
4. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
5. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.

Read Full Recipe ---> Click Here

Banana Bread Cookies (gluten free-vegan)

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Ingredients

• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1 tablespoon pure maple syrup
• 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
• Optional Add-ins
• 1/2 teaspoon vanilla extract
• extra 1/4 teaspoon cinnamon
• pinch ground cloves
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment paper
2. Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well
3. Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
4. Add the maple syrup
5. Mix until all the ingredients are evenly incorporated
6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
7. Gently flatten the cookies with a fork or back of a spoon.
8. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
9. After the cookies come out of the oven, place them on a wire rack to cool
10. Let the cookies come to room temperature before eating
11. Store in an air tight container in the fridge for up to 5 days

Base Recipe adapted from this SITE

Savory Zucchini Cheddar Quick Bread

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Ingredients

• 1 1/2 cups zucchini, grated
• 2 cups all purpose white flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk I used 2% but whole or non fat would be fine
• 1 tablespoon vinegar, white or apple cider
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 cups grated sharp cheddar
• 2 green onions, chopped

Instructions

1. Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.
2. Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases.  You don't need to completely dry it out.  Just a tablespoon of liquid or so.  
3. In a large bowl, combine flour, baking powder, baking soda and salt. 
4. In a small bowl, combine milk and vinegar. The milk will curdle a bit.  (you just made homemade buttermilk!)  Mix in melted butter and egg.  
5. Add milk mixture to dry mixture being careful not to over mix.  (over mixing will make for a low rising bread).
6. Add grated zucchini, cheese and onions.   Mixing lightly until just combined.
7. Pour batter into prepared pan and bake at 350 degrees for one hour.
8. If toothpick inserted comes out clean, bread is done!  Cool for 10 minutes in the pan.  Remove carefully and cool on wire rack.

Recipe Notes

• To use buttermilk;   Simply omit the milk and vinegar combination and replace with one cup of buttermilk.
• This post  may contain affiliate links, which means I might receive a very small commission should you chose to purchase that linked item.  I only link to items I know and trust.  Thank you for your support!  Clink!

Base Recipe adapted from this SITE

Pumpkin Bars With Cream Cheese

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

Pumpkin Bars:

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 ¾ cups pumpkin puree
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda

For Cream Cheese mixture:

• 16 oz. cream cheese-softened
• 1 ½ Tablespoons corn starch
• 1 /3 cup sugar
• 1 teaspoon vanilla
• 2 eggs- slightly beaten

---

Instructions

1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
5. Mix softened cream cheese, sugar, corn starch and  vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
7. Cool completely before serving.

Base Recipe adapted from this SITE

APPLE CINNAMON BREAD RECIPE

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INGREDIENTS

• 2 c sugar
• 4 c flour
• 2 Tbsp baking powder
• 1 tsp salt
• 1 Tbsp cinnamon
• 2 eggs
• 2 c milk
• 2/3 c vegetable oil
• 1 large apple diced and peeled

TOPPING:

• 2/3 c sugar
• 1 tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Combine sugar, flour, baking powder and salt. Set aside.
3. Beat eggs, milk and oil until just combined.
4. Gradually add dry mixture to wet until just moist.
5. Add apple and cinnamon.
6. Grease baking dishes and pour mixture an inch below to the top to compensate for rise.
7. Combine cinnamon and sugar.
8. Spoon topping onto each loaf and swirl in with a knife.
9. Bake 40 minutes or until a toothpick comes clean.

Base Recipe adapted from this SITE

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

For the Dough:

• 1 and 1/2 cups warm water (between 110-115 degrees F)
• 1 package Rapid Rise yeast
• 1 and 1/2 tablespoons sugar
• 1 and 3/4 teaspoons salt
• 2 tablespoons fresh rosemary, chopped
• 4 and 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, very soft

Cooking Liquid:

• 10 cups water
• 3/4 cup baking soda

Fillings:

• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Egg wash:

• 1 egg, beaten
• 1 tablespoon water

Toppings:

• 2 tablespoons melted butter (optional)
• 1/4 cup parmesan cheese, grated
• 1/2 tablespoon fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pinch of salt

Instructions

For the Dough:

1. Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
2. Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
3. Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:

1. Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
2. Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
3. Add water and baking soda to a large pot or dutch oven; bring to a boil.
4. In the meantime...
5. Divide dough into 8 equal rounds.
6. Roll each round out into a 16" rope.
7. Roll each rope out so it's 4 inches wide.
8. Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.
9. Tightly roll the dough back into rope, jelly roll style, pinching the edges together.
10. Make a U shape with each rope of dough, holding the ends.
11. Cross the ends over each other, pinching ends onto the bottom of the dough.
12. Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
13. Once all pretzels have been boiled, brush the tops of each with egg wash.
14. Place pan in the oven and bake for 16-18 minutes.
15. Allow pretzels to cool on the baking sheet for 5 minutes before touching.

If using the extra topping:

1. In a small bowl combine the cheese, rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once! 

Base Recipe adapted from this SITE