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Thursday, November 17, 2016

Peach Hand Pies

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!

  • 2 boxes (14.1 oz each) refrigerated pie crust
  • 1 can (21 oz) peach pie filling
  • 1 tsp cinnamon
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 egg white, beaten
  1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
  2. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
  3. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
  4. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
  5. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
  6. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5
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Sesame-Ginger Chicken Meatballs

These super quick, juicy little Asian-inspired meatballs are great wrapped in lettuce cups or served with steamed rice.


  • – Canola oil, for brushing
  • 1 lb ground chicken, preferably dark meat
  • 12 cup plain dry bread crumbs
  • 13 cup minced scallions, plus thinly sliced scallions for garnish
  • 3 Tbsp minced peeled fresh ginger
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 14 tsp kosher salt
  • – Asian chile sauce, for serving 
  • Directions:

    Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together the rest of the ingredients except the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter and serve with Asian chile sauce.


    Sunday, October 2, 2016

    Apple Bread


    This moist bread is a fresh alternative to banana bread and is perfect for breakfast.

    • Preheat oven to 350°F. Grease an 8"x4" pan.
    • In a bowl, mix the butter and sugar until smooth and creamy. Add egg and mix together.
    • In a separate bowl, add flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the sugar mixture. Fold in the apples; pour into pan.
    • Bake 45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from pan.

    Almond Crusted Chicken Breasts

    Almond Crusted Chicken Breasts

    This kid-friendly chicken also works well for an elegant meal.
    Prep: 10 minutes
    Cook: 15 minutes
    Total: 25 minutes



    Using your hands, lightly crush almonds into small pieces; set aside. Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. Season with salt and pepper. Dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet. Bake at 425°F for 10-15 minutes, until chicken is just firm and almonds are golden. Internal temperature should be at 165. Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

    Wednesday, September 21, 2016

    Sprinkle Cheesecake Ball


    Our favorite old-school appetizer gets the dessert treatment.

    Total Time:
    Level: Easy
    Yield: 12 servings

    • 16 oz. cream cheese, at room temperature
    • 1 stick butter, at room temperature
    • 1/2 tsp. vanilla extract
    • 1 c. powdered sugar
    • 2 tbsp. brown sugar
    • 1 1/2 c. rainbow sprinkles
    • Graham crackers, for serving
    • Teddy Grahams, for serving
    1. Combine first 5 ingredients in a medium bowl. Stir until smooth and evenly combined. Refrigerate 1 hour.
    2. Shape the mixture into a large ball, then roll in sprinkles to cover completely. Transfer to serving plate. Refrigerate until ready to serve.
    3. Serve with graham crackers and/or Teddy Grahams for dipping.

    Maple Walnut Bars

    Maple Walnut Bars

    The savory warmth from maple syrup is the key ingredient to these tasty Maple Walnut Bars. They're made with Duncan Hines Classic Yellow Cake Mix, so they're guaranteed a winner at bake sales, community events, and club gatherings. 
    • Hands-On Time: 15 Minutes
    • Total Time: 1 Hour 30 Minutes
    • Servings: 24 Bars
    • Difficulty: Super Simple
    • 1 package Duncan Hines® Classic Yellow Cake Mix
    • ⅓ cup butter or margarine, melted
    • 4 large eggs, divided
    • 1⅓ cups maple syrup
    • ⅓ cup firmly packed light brown sugar
    • ½ tsp. vanilla extract
    • 1 cup chopped walnuts
    1. Preheat oven to 350°F. Grease 13x9-inch baking pan. Reserve 2/3 cup dry cake mix.
    2. Combine remaining cake mix with butter and 1 egg until well blended. (Mixture will be crumbly.) Press into prepared pan.
    3. Bake 13 to 15 minutes or until golden brown. Cool completely on wire rack.
    4. Combine reserved cake mix, maple syrup, remaining 3 eggs, brown sugar and vanilla in large bowl. Beat with an electric mixer at medium speed 2 minutes. Pour over crust and sprinkle with walnuts.
    5. Bake 26 to 28 minutes or until filling is set. Cool completely on wire rack. Cut into bars.

    Strawberry Brownie Shortcake

    Strawberry Brownie Shortcake

    A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 
    • Hands-On Time: 20 Minutes
    • Total Time: 1 Hour
    • Servings: 12 slices
    • 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
    • 1 (3.4 oz.) package vanilla instant pudding and pie filling
    • 1½ cups milk
    • 2 cups frozen whipped topping, thawed
    • 1½ cups sliced strawberries
    • 2 large eggs
    • 2 Tbsp. water
    • ⅓ cup vegetable oil
    1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
    2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
    3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
    4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
    5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
    6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.