Brown Sugar And Cinnamon Cookies

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INGREDIENTS:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 teaspoons cinnamon
• 1 1/2 sticks butter, room temp
• 1 1/4 cups dark brown sugar
• 1 large egg

INSTRUCTIONS:

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.
3. With a hand mixer, beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.
4. Use a small cookie scoop to drop tablespoons of dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container.

Base Recipe adapted from this SITE

Sweet Cream Cheese Wontons

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Ingredients

Wontons

• 8 oz. softened cream cheese
• ½ cup powdered sugar
• 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
• 1 egg whisked with a splash of water

To Fry:

• 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.

To Bake:

1. Nonstick Cooking Spray

Instructions

1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
3. Fill a small bowl with water and set near the wontons.
4. Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
5. Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
6. Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
7. Repeat until all wontons are filled and wrapped!

To Fry:

1. Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
2. You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
3. Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
4. Place them on a plate lined with paper towels to cool.

To Bake:

1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
2. Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
3. The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.

Base Recipe adapted from this SITE

Pumpkin Cream Cheese Muffins

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

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Base Recipe adapted from this SITE

Coffee Cake Banana Bread

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

Ingredients

Bread

• 3-4 medium or large bananas
• 2 Tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp sour cream or Greek yogurt

Crumb Topping

• 1 tsp cinnamon
• 1 cup flour
• 1 cup brown sugar
• 6 Tbsp butter, cold

Instructions

1. Preheat the oven to 350. Grease two 8x4 pans.
2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Add in eggs and beat until mixed.
5. To the wet ingredients, sift in flour, baking soda, and salt.
6. Stir until just combined. Add in sour cream and stir.
7. Pour in mashed bananas, and mix until combined.
8. Crumb Topping
9. Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.
10. Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
11. Allow to cool for 10 minutes. Move to a wire cooling rack.
12. Slice and enjoy!

Base Recipe adapted from this SITE

Cranberry White Chocolate Chip Cookies

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

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) butter, softened at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 ounces white chocolate chips
• 1 cup dried cranberries (such as Craisins) or cherry-infused Craisins

Instructions

1. Preheat oven to 375 degrees F.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix. Stir in the white chocolate chips and the dried cranberries.
4. Drop batter by heaping tablespoons onto ungreased cookie sheets.
5. Bake for 8-10 minutes or just until golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside.
6. Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely. These cookies freeze really well, or you can keep them in an airtight container on your counter.

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White Chocolate Peppermint Cookies

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

Ingredients

• 6 tbsp unsalted butter softened
• 1/2 cup granulated (white) sugar
• 1/2 cup light brown sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 cups white chocolate chips I use Ghirardelli brand
• 1/2 cup peppemint candies crushed

Instructions

1. Preheat oven to 350 degrees. Add the butter, sugar, brown sugar, salt, baking powder and baking soda to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in egg and vanilla until smooth. Stop mixer and add the flour and white chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute. 
2. Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Dip the top half of each ball in the crushed peppermint candies. Place the cookies on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet). 
3. Bake the cookies for 10 - 11 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time. 
4. The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool. 
5. Allow the cookies to cool on the baking sheets for 10 minutes. Remove them to a cooling rack and allow to cool to room temperature. 
6. Cookies are best eaten within a day or two. Place completely cooled cookies in a freezer bag and freeze for up to one month if desired.

Read Full Recipe ---> Click Here

CHEESECAKE COOKIES (RE-DO)

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INGREDIENTS

• 8 oz cream cheese room temperature
• 1/2 cup butter room temperature
• 1 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Powdered Sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
4. Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
5. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

Read Full Recipe ---> Click Here