homemade-cheez-its

Homemade Cheez-Its

homemade-cheez-its

homemade-cheez-its

Homemade Cheez-Its

Talk about a delicious recipe…these Homemade Cheez-Its are one of my favorite snacks to munch on and the kids love them! Even better, these are much healthier for you than the store bought ones. Just be sure to make enough because they won’t last long.

If you love cheesy snacks then I highly recommend trying this one out! ;-) Enjoy…

Homemade Cheez-Its

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Ingredients: 

  • 8 oz Shredded Cheddar Cheese
  • 2 tbsp cold Butter cut into small pieces
  • 2 tbsp Shortening
  • 1 tsp Kosher or Sea Salt
  • 1 cup Flour
  • 2 tbsp Ice Cold Water

1

What to do:

  1. Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer or with a hand mixer.
  2. Add the flour and mix on low to incorporate (the dough will be dry).
  3. Slowly add the water just until the dough comes together in a lump. 2
  4. Form into a ball and wrap in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 375.
  6. Line a baking sheet with parchment paper.
  7. Flour your work area and roll out the dough very thin (less than 1/8″).
  8. Use a pastry cutter to cut into 1″ squares and use a skewer or toothpick to put a hole in the center of each. 3
  9. Transfer to prepared baking sheet.
  10. Bake for 12-15 minutes or until light brown at the edges.
  11. Transfer to a cooling rack and allow to cool.

homemade cheez-its collage

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olive-garden-alfredo-sauce.png

Olive Garden Alfredo Sauce Recipe

olive-garden-alfredo-sauce.png

 Olive Garden Alfredo Sauce

olive-garden-alfredo-sauce.png

Olive Garden Alfredo Sauce at Home

Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Olive Garden Alfredo Sauce at home quickly and easily with this recipe!  And now that I’ve made it once, it’s so delicious my children are asking for every night.

Simple Techniques to Make Olive Garden Alfredo Sauce at Home

The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.

What to do with Your Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettuccine, you can dip bread sticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees.  It makes the perfect quick Italian casserole for a weekday meal.

Olive garden Alfredo Sauce Recipe

Ingredients: 

1 ½ C milk

1 ½ C heavy cream

½ C Parmesan, grated

½ C Romano, grated

6 egg yolks

salt and pepper

Directions:

Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.

Place egg yolks in a bowl and whisk.  Add about half of the  hot milk and cream mixture to the eggs slowly, whisking continually.

Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.

Remove sauce from the heat to thicken.

Season to taste with salt and pepper.

 Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!

 

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creme pies

Copycat Little Debbie Oatmeal Creme Pies

creme pies

creme pies

Repin It Here

Remember those creamy, Little Debbie cookies growing up?! I sure do, they were one of my favorite cookies. With this recipe, you will learn how to make the cookie and the cream filling (my favorite part). Enjoy!

Copycat Little Debbie Oatmeal Creme Pies

INGREDIENTS:

Cookies:

  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats

Filling:

  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey. 4
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves. 3
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2″ inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy. 5
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.

Copycat Little Debbie Oatmeal Creme Pies

Copycat Little Debbie Oatmeal Creme Pies

Ingredients

    Cookies:
  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats
  • Filling:
  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey.
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2" inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy.
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.
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panera

Copycat Panera Autumn Squash Soup

panera

panera

Repin It Here

I love soup all year long but it’s especially good in the cold winter months. This Copycat Panera Autumn Squash Soup is super easy to make and in my opinion tastes just as good as the kind at Panera! It’s got just enough seasoning, salt and flavor with a hint of pumpkin and squash. It’s a good mix of salty and sweet! Enjoy…

Copycat Panera Autumn Squash Soup

INGREDIENTS:

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish) 3

DIRECTIONS:

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes. 2
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 4
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.

Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

Ingredients

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)

Instructions

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.
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Cracker Barrel fried apples

Copycat Cracker Barrel Fried Apples

Cracker Barrel fried apples

Cracker Barrel Fried Apples

Cracker Barrel fried apples

Repin It Here

I love a lot of things at Cracker Barrel but one of my favorites is their Fried Apples…they are really sweet and full of flavor. I can’t go there all the time so I decided to make my own at home and let me just tell you, these are…dare I say it…better than the restaurant ones. ;-) Enjoy this scrumptious side dish or dessert.

Copycat Cracker Barrel Fried Apples

Ingredients:

  • 1/4 cup Butter
  • 1/2 cup Apple Cider
  • 1 tbsp Cornstarch
  • 2 lb Golden Delicious Apples
  • 1 tsp Lemon Juice
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/4 cup Brown Sugar 2

Directions:

  1. Core, peel and cut apples into 1/4″ wedges. 3
  2. Melt butter in a large skillet over low heat.
  3. Place apples in a single layer in skillet.
  4. Top with top with lemon juice then brown sugar and spices.
  5. Cover and simmer over low heat until tender. 4
  6. Remove apples from skillet leaving juices.
  7. In a small bowl whisk together 1/2 cup apple cider and cornstarch until bended with no lumps.
  8. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.
  9. Pour over apples and mix to coat.

Copycat Cracker Barrel Fried Apples

Copycat Cracker Barrel Fried Apples

Ingredients

  • 1/4 cup Butter
  • 1/2 cup Apple Cider
  • 1 tbsp Cornstarch
  • 2 lb Golden Delicious Apples
  • 1 tsp Lemon Juice
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/4 cup Brown Sugar

Instructions

  1. Core, peel and cut apples into 1/4" wedges.
  2. Melt butter in a large skillet over low heat.
  3. Place apples in a single layer in skillet.
  4. Top with top with lemon juice then brown sugar and spices.
  5. Cover and simmer over low heat until tender.
  6. Remove apples from skillet leaving juices.
  7. In a small bowl whisk together 1/2 cup apple cider and cornstarch until bended with no lumps.
  8. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.
  9. Pour over apples and mix to coat.
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pumpkin spice latte

Copycat Starbucks Pumpkin Spice Latte with Pumpkin Syrup

pumpkin spice latte

Copycat Starbucks Pumpkin Spice Latte

pumpkin spice latte

Repin It Here

I heart Starbucks Copycat recipes! It’s almost Fall time and you know what that means, lots and lots of Pumpkin! I love anything to do with Pumpkins and I especially love it in my drinks. ;-) If you’re a Starbucks addict like me but hate paying the huge bill then I’d definitely recommend pinning this recipe and keeping it on hand. This pumpkin spice latte tastes just like the real thing at Starbucks..and maybe even a little better. Enjoy!

Copycat Starbucks Pumpkin Spice Latte with Pumpkin Syrup

Ingredients:

SYRUP:

  • 1 1/2 cup Water
  • 1 1/2 cup Sugar
  • 1/3 cup Pumpkin Puree
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger

LATTE:

  • 8 oz Milk
  • 4 oz Strong Coffee or Espresso
  • 2 tbsp Pumpkin Spice Syrup
  • Whipped Cream
  • Pumpkin Pie Spice 3

Directions:

  1. Simmer water and sugar in a pan over medium heat, stirring occasionally, until sugar dissolves.
  2. Add spices and the pumpkin and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer. 2
  3. Allow the syrup to cool, then refrigerate in an air tight container.
  4. Heat milk in microwave for 1 minute.
  5. Froth with blender or whisk.
  6. Put syrup in bottom of cup and top with coffee and frothed milk.
  7. Top with whipped cream and a dusting of pumpkin pie spice.

Copycat Pumpkin Spice Latte

Copycat Pumpkin Spice Latte

Ingredients

  • SYRUP
  • 1 1/2 cup Water
  • 1 1/2 cup Sugar
  • 1/3 cup Pumpkin Puree
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • LATTE
  • 8 oz Milk
  • 4 oz Strong Coffee or Espresso
  • 2 tbsp Pumpkin Spice Syrup
  • Whipped Cream
  • Pumpkin Pie Spice

Instructions

  1. Simmer water and sugar in a pan over medium heat, stirring occasionally, until sugar dissolves.
  2. Add spices and the pumpkin and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer.
  3. Allow the syrup to cool, then refrigerate in an air tight container.
  4. Heat milk in microwave for 1 minute.
  5. Froth with blender or whisk.
  6. Put syrup in bottom of cup and top with coffee and frothed milk.
  7. Top with whipped cream and a dusting of pumpkin pie spice.
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STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Repin It Here

I love anything to do with Starbucks! This recipe is for copycat pumpkin scones with a delicious icing. The frosting is really easy to make and makes it all come together. These are really good to have for a brunch or just a delicious treat. Enjoy!

Copycat Starbucks Iced Pumpkin Scones

Ingredients:

Scones:

  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla

Plain Glaze:

  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger 2

Directions:

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. 3
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles. 4
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

Copycat Starbucks Iced Pumpkin Scones

Copycat Starbucks Iced Pumpkin Scones

Ingredients

  • Scones:
  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • Plain Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger

Instructions

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8x10" rectangle, about 1" thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles.
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
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