Sweet Chili Brussel Sprouts

Hot Mama Grade: B

Hot Mama Notes: Used air fryer for first time tonight! Brussel sprouts were okay, lol. Kids were not impressed! I used 12 oz sprouts. Didn't have sweet chili sauce so used 1T honey and 1T Sriracha.

I also did meat balls in the air fryer per below. 

Place frozen meatballs into the basket of the air fryer.

Close the basket and air fry the meatballs for 10 minutes at 400 degrees Fahrenheit.

Shake the basket halfway through to evenly cook the meatballs.

Continue to cook for an additional 1-2 minutes if you want your meatballs more crispy on the outside. 

Pumpkin Pie, Perfect

Originally from: 

https://www.allrecipes.com/recipe/23439/perfect-pumpkin-pie/

Ingredients

• 1 (15 ounce) can pumpkin puree

• 1 (14 ounce) can Sweetened Condensed Milk

• 2 large eggs

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 (9 inch) unbaked pie crust

Instructions:

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). 

Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. 

Pour into crust. 

Bake in the preheated oven for 15 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving. 

Hot Mama Grade: TBD

Hot Mama Notes: I used my favorite pie crust from the last at of our making cook book. I used libbys canned pumpkin. This recipe has 3700 reviews with 4.7 start rating. I figured it has to be good. And since I was not able to locate my pee cook book, I went with this! :) 

White Chicken Chili.

From: https://thewholecook.com/slow-cooker-white-chicken-chili/

INGREDIENTS 

2 lbs chicken breasts or thighs, boneless and skinless

1 medium white or yellow onion, diced

32 oz chicken stock or broth

30 oz canned yellow corn

30 oz canned white canellini beans

4.5 oz canned chopped green chiles

1 cup unsweetened canned coconut milk, full fat (not lite)

2 tsp chili powder

2 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

INSTRUCTIONS

Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You'll know it's done when chicken shreds easily with a fork.

Shred chicken and place back in the chili.

Make sure you stir the canned coconut milk before using because it will separate in the can.

Do not use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you’ll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat)

Corn: Canned yellow corn is perfect in this chili. No need to drain it unless you just want a thicker consistency. If you’re wanting a thicker chili then feel free to drain your corn and beans. The liquid adds more flavor. 

Cannellini beans are also known as white kidney beans. They hold up well when cooked. White northern beans are a good substitute although they tend to break down faster if cooked for a long time.

Chopped green chiles: The diced green chiles add some heat to this dish but it remains fairly mild overall. To increase the heat you can use two cans instead of one.

Top it with chopped fresh cilantro, cheese, sour cream, avocado, tortilla chips, and/or homemade croutons. 

 

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH COOKED CHICKEN)

This is a great soup to make with leftover cooked chicken or store-bought rotisserie chicken! It will be done in just 15 to 20 minutes!

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Simmer on medium-high to medium heat until chicken is done.

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH UNCOOKED CHICKEN)

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Crank up the heat to bring it to a quick boil. Then drop the heat to medium or medium-low and let it all simmer until chicken is done.

Three Sisters Stew

Originally from:

https://www.vegkitchen.com/three-sisters-stew/#recipe

Ingredients

1 large butternut squash or sugar pumpkin, about 2 pounds; or use pre-cut squash

2 tablespoons olive oil

1 onion medium, chopped

3 cloves garlic minced

1 bell pepper medium, green or red, cut into short narrow strips

14 ounces fire-roasted diced tomatoes canned, with liquid

2 ½ cups canned pinto beans drained and rinsed

2 cups corn kernels fresh or frozen

1 cup vegetable stock or water

1 hot chili pepper fresh, seeded and minced; or substitute one 4-ounce can chopped mild green chilies

2 teaspoons ground cumin

2 teaspoons chili powder or mesquite seasoning, add more to taste

1 teaspoon dried oregano

salt to taste

black pepper to taste

¼ cup fresh cilantro or parsley, fresh, chopped

Instructions

Preheat the oven to 375 degrees F.

Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.

When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.

Notes

For additional spice, use two hot chili peppers instead of one.

Hot Mama Grade: A 

Hot Mama Notes: I rather enjoyed this the sisters version. :) I originally was introduced to the sisters at a friend's house (her version is below). I wanted to have butternut squash and hominy together with a bean. I ended up going with 1 can white hominy, 1 can Golden hominy, 1 can pinto beans, and 1 can yellow or white eyed beans. I will have to check the can. They were labeled as heirloom, so I wanted to try them for something different. They were super yummy all by themselves! :) A good choice! Also, instead of baking my squash, I decided to do it whole (washed and pricked about 15x with a fork) in the crouching with some water for 4-6 hours on low. It worked marvelously! So must easier than having to cut a raw squash in half, clean out all the seeds, and microwave it forever(it was a very large squash!!). Also, much coolor than roasting it on the oven, and also avoids raw cutting.

But I digress. Back to 3 sisters. I did not use green pepper, as I did not have it. I used a very large white onion and 3 large cloves of garlic. I had no cilantro. I used the single small can of rice green chiles. I used 1.5 t of smoked paprika in lieu of chili powder which I don't love.  Smoked paprika is so delicious! I served this with a rotisserie chicken. Very tasty. Everyone liked it! 

Below is more about my friend's 3 sisters: 

I use dried pinto beans and dried hominy. The dried hominy is harder to fi d, but canned is common, and also fresh at Mexican groceries. I add an onion. And some baking soda to soften the skin on the beans and hominy.

Then, the 3rd sister, zucchini, I roast separately. Dried pinto beans in the instant pot. I usually keep the beans and hominy plain, and pair it with red/green chile (spicy) roast pork

Cheesecake

Not made, but for future.

https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake

FOR THE CRUST

1¾cups graham cracker crumbs

3tablespoons sugar

Pinch of salt

½stick (4 tablespoons) unsalted butter, melted

FOR THE CHEESECAKE

2pounds (four 8-ounce boxes) cream cheese, at room temperature

1⅓cups sugar

½teaspoon salt

2teaspoons pure vanilla extract

4large eggs, at room temperature

1⅓cups sour cream or heavy cream, or a combination of the two

Tall and Creamy Cheesecake

Recipe from Dorie Greenspan

Adapted by Emily Weinstein

Tall and Creamy Cheesecake

Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane.

Time

3 hours 30 minutes, plus at least 4 hours' refrigeration

Rating

5

(2,037)

Notes

Read 39 community notes

This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract. —Emily Weinstein

Featured in: The Baker's Apprentice: Cheesecake

INGREDIENTS

Yield:

16 servings

FOR THE CRUST

1¾cups graham cracker crumbs

3tablespoons sugar

Pinch of salt

½stick (4 tablespoons) unsalted butter, melted

FOR THE CHEESECAKE

2pounds (four 8-ounce boxes) cream cheese, at room temperature

1⅓cups sugar

½teaspoon salt

2teaspoons pure vanilla extract

4large eggs, at room temperature

1⅓cups sour cream or heavy cream, or a combination of the two

Add to Your Grocery List

Ingredient Substitution Guide

Nutritional Information

PREPARATION

Step 1

To make the crust: Butter a 9-inch springform pan — choose one that has sides that are 2¾ inches high (if the sides are lower, you will have cheesecake batter left over) — and wrap the bottom of the pan in a double layer of aluminum foil.

Step 2

Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (You can do this with your fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you heat the oven. (The crust can be covered and frozen for up to 2 months.)

Step 3

Center a rack in the oven. Heat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Step 4

Reduce the oven temperature to 325 degrees.

Step 5

To make the cheesecake: Put a kettle of water on to boil.

Step 6

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition — you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Step 7

Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.

Step 8

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Step 9

Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

Step 10

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.

Step 11

When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.

Step 12

At serving time, remove the sides of the springform pan — you can use a hairdryer to do this — and set the cake on a serving platter.

TIPS

Serving: The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Baked Cheesecake

https://laurenslatest.com/cheesecake-recipe/

Ingredients
For the Graham Cracker Crust:
▢1 1/4 cups graham cracker crumbs - 1.75c
▢4 tablespoons granulated sugar - 5T
▢5 tablespoons melted butter - 6T
For the Cheesecake Filling:
▢40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
▢1 1/4 cups granulated sugar
▢1/2 cup sour cream at room temperature
▢2 teaspoons vanilla extract
▢4 large eggs at room temperature
▢any desired cheesecake toppings

Instructions

Place oven racks in the center of the oven. Preheat oven to 350 degrees.

In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes (or 8 minutes for thick crust option). Remove from oven and set aside.

Reduce oven temperature to 325 degrees.

In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly

Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!

Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.

Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.


How can I adjust the crust ingredients to get a thicker graham cracker crust?
If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.

Hot Mama Grade: tbd

Hot Mama Notes: This cheesecake better walk on water. Seriously, this is a crap ton of time and work. I think at this point, I would rather just try the water bath if it is shorter. Yikes. Just a lot of monkeying around with the oven and waiting. We shall see tomorrow when we eat it!!  I did adjust for the thicker crust as I love crust. If making this recipe, you need to start very early in the day the day before you need the dessert. Foolishly, I started late the night before. I did not know as this is my first baked cheesecake. I'm more of a cookie, cake, pie sort of girl, so I didn't know!

Other notes from website:

Do I have to use a springform pan?
The best baking pan for this cheesecake recipe is a 9-inch springform pan and I don’t have a suggestion for an optional pan to use instead. You can definitely put this into a 10-incher, but definitely won’t fit into an 8. Splurge and get the springform pan. Or find a friend and borrow one.
I will say that I’ve readers bake this recipe in a 9×13 pan and it has absolutely worked! So keep that in mind as well. If you’re ok with cheesecake bars, then this is a great option for you.

Frequently Asked Questions + Baking Tips About Cheesecake

Why did my cheesecake crack?
There are several reasons why cheesecakes can get a grand canyon-sized crack down the center but through my recipe testing and research, I’ve found the main three reasons are: air bubbles, lumps in the batter and baking and cooling. Here’s how I’ve dealt with and adjusted my recipe to ensure these three things don’t cause any issues:

Air Bubbles: When you are using a hand or stand mixer, it has a tendency to incorporate air into any batter you make, not just cheesecake. Particularly after you add in eggs. When eggs get whipped, they hold that volume. So, we want to reduce the mixing time after we add in the eggs and remove any extra air bubbles. How do we do this? Crack all four eggs into a bowl and whisk with a fork before adding them into the cheesecake batter. Then, stir in the eggs last and mix until they are just incorporated. Then before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible.

Lumps in the Batter: Using room temperature cream cheese, eggs, and sour cream makes everything incorporate easier, thus more of a lump-free batter. Also, be diligent in scraping the sides of the bowl. You want to ensure the cheesecake batter is lump-free before adding in the eggs.

Baking and Cooling: Baking a cheesecake in a water bath helps moderate oven temperatures not only for baking but for cooling too. Since I hate water baths and think they should go die, I had to MacGyver this whole cheesecake recipe to ensure it was baking at a lower oven temperature for a longer period and also cooling very slowly. Once baking is finished and the oven gets turned off, you’ll notice the cheesecake still spends over an hour in the hot oven, not only to help finish baking it (called carryover cooking) but also to cool it gently and slowly. This is what gets you that beautiful, crack-free top.

No Bake Cheesecake

Originally from:

https://sallysbakingaddiction.com/no-bake-cheesecake/#tasty-recipes-67191

Ingredients

Graham Cracker Crust

• 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

• 1/3 cup (67g) packed light or dark brown sugar

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream

• 24 ounces (678g) full-fat brick cream cheese, softened to room temperature

• 1/2 cup (100g) granulated sugar

• 2 Tablespoons (15g) confectioners’ sugar

• 1/4 cup (60g) sour cream, at room temperature

• 2 teaspoons lemon juice

• 1 teaspoon pure vanilla extract

Instructions

1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling. Note: Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. 

2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.

3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Other info

Make Ahead Instructions: This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months 

Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)

Hot Mama Grade: tbd

Hot Mama Notes: Not too hard to make compared to a baked cheesecake. I left my crust in the freezer for considerably longer than 20 minutes (maybe2 hours? At least 1 hour) as I didn't read the caveat that I should remove it after 20 minutes and put it in the frig as that info was in a different section. Hopefully the cheesecake doesn't Crack as a result. 

Noodle Salad

Loosely based on: https://www.allrecipes.com/recipe/81108/classic-macaroni-salad/

Ingredients

4 cups uncooked elbow macaroni

1 cup mayonnaise

⅔ cup white sugar

¼ cup distilled white vinegar

2 ½ tablespoons prepared yellow mustard

1 ½ teaspoons salt

½ teaspoon ground black pepper

2 stalks celery, chopped

1 large onion, chopped

1 green bell pepper, seeded and chopped

¼ cup grated carrot (Optional)

Instructions:

Cook pasta per package directions. 

Chop veggies. 

Mix together. 

Refrigerate. 

Enjoy! 

Hot Mama Grade: A-

Hot Mama Notes: I used all the veggies for this veggie salad. I did not use mayonnaise, but instead I put in 2 avocados. 2 cucumbers, 1 tomato, 1 green pepper, a few stalks of celery, diced red onion, and 2 grated carrots. Next time I may add chick peas and hard boiled egg. I used red lentil spiral pasta which is eh. Next time, normal spiral pasta or elbow macaroni. 

Almond Crusted Baked Chicken

Originally from: https://thewholecook.com/almond-crusted-ranch-chicken/

INGREDIENTS 

CHICKEN

3 chicken breasts, around 1.5 to 1.75 lbs of chicken

2 tbsp olive oil, extra virgin

EGG WASH

2 eggs

BREADING

1 1/4 cups almond flour, finely ground, Bob’s Red Mill

1 1/2 tbsp dried parsley

1 1/2 tbsp dried dill weed

1 tbsp onion powder

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

INSTRUCTIONS

• Preheat oven to 450 degrees.
• Slice your chicken breasts horizontally to create 6 chicken cutlets.
• Add your almond flour, parsley, dill, onion powder, garlic powder, salt, and pepper to a shallow dish. Stir to combine.
• Crack your eggs into a separate bowl. Whisk until well combined.
• Dredge each cutlet in the egg mixture and let the excess drip off (that’s important). Then dredge each cutlet in the breading mixture. 
• Grease your baking sheet with olive oil or another cooking fat of choice. Place each breaded cutlet on the greased baking sheet. Bake for 13 minutes. Flip each cutlet. Bake for an additional 12 minutes. Remove from oven and serve!

Hot Mama Grade A

Mini Cheesecake Parfaits

From: Husbands that Cook 

Hot Mama Grade: A-

Hot Mama Notes: These are pretty easy to make. I added extra fresh strawberries with a bit of sugar to beef up the fruit content. I made 7 parfaits, so I was not able to get the layering exactly as above. I should have used the extra half cream cheese I had! 

red velvet cookies

https://tasty.co/recipe/red-velvet-box-cookies-recipe

Ingredients

for 24 cookies

• 1 box red velvet cake mix
• 2 eggs
• ⅓ cup vegetable oil
• powdered sugar, for topping

Instructions

Preheat the oven to 375°F (190°C).

Mix everything except the powdered sugar into a bowl (Batter will be thick).

Spoon into balls and roll in the powdered sugar.

Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.

Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.

Enjoy!

Meatballs

https://ourtableforseven.com/how-long-to-bake-meatballs-at-350/

Ingredients

• 1 cup seasoned bread crumbs
  
• 1/2 cup milk
  
• 3/4 pound ground beef
  
• 3/4 pound ground pork
  
• 1/2 pound ground veal
  
• 1/4 cup yellow onion, grated
  
• 4 cloves of garlic, finely minced
  
• 2 eggs
  
• 1 cup grated parmesan cheese
  
• 2 teaspoons Worcestershire sauce
  
• 1 1/2 teaspoons House Seasoning Blend
  
• 1 teaspoon Italian Seasoning Blend
  
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
   
2. Combine the bread crumbs and milk in a small bowl; stir to combine and put aside.
   
3. In a large mixing bowl, combine the beef, pork, and veal, the grated onion, the minced garlic, the eggs, the parmesan cheese, the Worcestershire sauce, the House Seasoning Blend, the Italian Seasoning Blend, and the red pepper flakes.
   
4. Mix in the moistened bread crumbs with the meat mixture.
   
5. Mix the meat with your hands until it is barely mixed. Make sure not to over-mix the meat.
   
6. Using parchment paper or nonstick foil, line a rimmed baking sheet.
   
7. Form the meat into 24-30 medium meatballs with a cookie scoop and set them on the prepared baking sheet.
   
8. Bake the meatballs for 25-30 minutes, or until an internal temperature of 160°F is reached

Scrumptious Chocolate Chip Cookies

Posted at:

 https://www.thebakingchocolatess.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/#recipe

Ingredients:

14 tablespoons unsalted butter softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions:

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.

2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.

Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.

Add the vanilla and eggs, beating between each addition just until mixed.

Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.

**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. 

I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much. 

Fold in the chocolate chips until just incorporated.  

Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.

Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.

Makes 1 dozen large or 2 dozen small cookies.

Store cookies in air-tight container

Hot Mama Grade: A 

Hot Mama Notes: These cookies are scrumptious! I love them! So do my kids! I had them previously at a friend's house, and I asked for the recipe. I love the extra chocolate chips. And the recipe is simple. It did take almost twice as long to bake as was stated, but it is all good. I used my cookie school which is maybe why it took so long to bake. Large, thick cookie balls. I didn't pay them down (Oops!). I didn't add extra chips on top, there are definitely plenty! 🤣🤣 I did add the extra flour into the dough. 

Destiny Chocolate Chip Cookies

Originally posted by: https://www.thebakingchocolatess.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/

14 tablespoons unsalted butter softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.

2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.

Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.

Add the vanilla and eggs, beating between each addition just until mixed.

Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour

**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.

I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much

Fold in the chocolate chips until just incorporated. 

Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.

Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.

Makes 1 dozen large or 2 dozen small cookies.

Store cookies in air-tight container.

NOTES

Enjoy!I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.

Cod Fish Tacos

Posted by: https://www.skinnytaste.com/cod-fish-tacos/

INGREDIENTS

Fish:

• 4 pieces 4 oz each skinless firm white fish such as cod, (or snapper fillet, mahi mahi), fresh is best, if frozen thawed
• 1/2 teaspoon cumin
• 1/2 teaspoons kosher salt
• 3/4 teaspoons lime chili seasoning, such as Tajin Classic

For The Sauce (make 1/2 cup)

• 1/4 cup fat free Greek Yogurt
• 3 tablespoons light mayonnaise
• 1 tablespoon lime juice
• 1-2 tablespoons water, to thin
• 3/4 teaspoon chili-lime seasoning salt, such as Tajin Classic
• 1/8 teaspoon kosher salt

For The Slaw

• 1/4 cup chopped cilantro
• 1 cup white cabbage, sliced
• 1 cup red cabbage, sliced
• 1/4 cup shredded carrots
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt
• 8 corn tortillas, charred on the open flame 30 seconds on each side
• lime wedges, for serving

INSTRUCTIONS

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Hot Mama Grade: B+

Hot Mama Notes: These were pretty good! I'm sure they'd be even better with fresh cooked fish and charred tortillas! I went for quick and easy. I had left over cooked cod frozen, so I cooked that in the microwave and added the seasoning. I didn't have the slaw ingredients, so I grated up some carrots and sautéed up some zucchini and yellow squash cubes in olive oil, season salt, and pepper. For the sauce, I substituted sour cream for Greek yogurt as I had none. I also omitted the thinning water, and used lemon juice instead of lime since I had none. I think lime would be much better! Still, the sauce was quite tasty! I love taijin! So flavorful! The kids liked these okay, so I will count that as a win! Woo hoo! Quick and easy dinner!