LEGEND RECIPES

Ingredients: 7 whole graham crackers (equals 1 cup), finely crushed 1/4 cup powdered sugar 6 tablespoons butter, melted 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles 12 large marshmallows, cut in half Directions: Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and place one chocolate rectangle into each cup.

ingredients: 1 (8-ounce) package cream cheese, softened 1 (3.4 ounce) package instant cheesecake pudding, unprepared 1-1/4 cups Simply Pure Vanilla Coffee Creamer 2 pounds strawberries, hulled and sliced 3 medium bananas, cut into coins 2 tablespoons fresh lemon juice instructions In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture i

Toffee Bars: 1 cup butter 1 cup packed brown sugar 1 egg yolk 1 cup flour 1 teaspoon vanilla 6 Hershey bars 1/2 cup chopped pecans  INTRUCTIONS Preheat oven to 325 degrees. Cream butter, egg yolk, brown sugar, mix well.  Add flour and vanilla, beat until well mixed. Grease 9×13 pan and spread dough. Bake for 25 minutes or until edges are brown.  Remove from oven and place candy bars on top of dough. Once melted, spread chocolate and add pecans. Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator,  make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust. This article and recipe adapted from this site

Ingredients Chocolate Cake Mix Cookies Ingredients 1 box Milk Chocolate Cake Mix 2 Eggs 1/3 cup Canola Oil 1/2 cup Chopped pecans optional Icing Ingredients 2 Tablespoon Cocoa Powder 1/2 cup Unsalted Sweet Cream Butter 3 Tablespoon Whole Milk 2 cups Powdered Sugar Instructions Chocolate Cake Mix Cookie Directions Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand. Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other. Bake for 8-10 minutes. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack. Icing Directions Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat. Whisk together until combined and smooth. Remove from the heat and slowly whisk in

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream DIRECTIONS Make apples: Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl

INGREDIENTS: For the Cake: 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk 2 eggs 2 teaspoons vanilla extract 1/2 cup cocoa powder 1 cup water or black coffee 2 sticks butter (real, salted) For the Icing: 1 1/2 sticks of butter (real, salted) 1/2 cup milk Dash of salt 1 1-lb box powdered sugar 11/30/2019 2/2 1/2 cup cocoa powder 1 teaspoon vanilla extract INSTRUCTIONS: For the Cake: 1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes. 2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside. 3. Combine buttermilk, eggs and vanilla extract to a small bowl then mix well and set aside. 4. Add cocoa powder to a small saucepan then whisk in water or black coffee until smooth. Add butter then stir and heat over medium-high heat until boiling. Remove from

Ingredients For the Cake 1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas 2 tsp lemon juice 3 cups all-purpose flour 1.5 tsp baking soda 1/4 tsp salt 3/4 cup soft butter 2 cups sugar 3 eggs 2 tsp vanilla 1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice For the Frosting 1/2 cup softened butter 8 oz cream cheese room temp. 1 tsp vanilla 3.5 cups icing sugar also known as powdered sugar or confectioner’s sugar Instructions Pre-heat oven to 275 F, and grease and flour (or spray), a 9×13 cake pan. Mash banana and mix with lemon juice and set aside. In a med bowl, mix flour, baking soda and salt. Set aside. If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir i

Ingredìents 1 stìck melted butter 1 8oz cream cheese 1 cup granulated sugar 5 tbsp lemon juìce 1 can evaporated mìlk, well chìlled or 1 1/2 cups heavy whìppìng cream 1 3oz lemon Jell-0 1 cup boìlìng water 1 box graham cracker crumbs (3 cups) more for thìcker crust dìvìded Instructìons Dìssolve Jell-O ìn boìlìng water. Cool untìl slìghtly thìckened. Mìx 3/4 graham cracker crumbs and melted butter untìl well blended, press ìnto bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprìnkle on top of dessert. Beat the Evaporated mìlk/heavy cream untìl fluffy. In a separate bowl, beat cream cheese, sugar and lemon juìce wìth mìxer untìl smooth. Add thìckened Jell-O and slowly mìx ìn whìpped evaporated mìlk. Spread fìllìng over the crust and sprìnkle wìth reserved graham cracker crumbs on top. Chìll at least 2 hours and up to overnìght, store covered ìn refrìgerator. This article and recipe adapted from this si

Ingredients 2 (3.5 oz) package of instant vanilla pudding mix 1 (8 oz) container of whipped topping (COOL WHIP) thawed 3 cups milk 2 sleeves graham cracker squares 1 tub chocolate frosting Instructions In a medium bowl, mix together the pudding mix, milk and Cool Whip. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set. When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir f

INGREDIENTS BLUEBERRY FILLING (SEE NOTE):   12 ounces fresh or frozen blueberries   2 tablespoons granulated sugar   2 tablespoons cornstarch   1/4 cup cold water   Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon) CAKE AND CREAM:   1 angel food cake cut into 1-inch cubes (see note)   16 ounces light or regular cream cheese, softened to room temperature   2/3 cup half-and-half or evaporated milk   2/3 cup granulated sugar WHIPPED CREAM:   1 1/2 cups heavy cream   3 tablespoons powdered sugar INSTRUCTIONS For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated

Ingredients ⅓ cup light brown sugar (not packed) 1 teaspoon ground cinnamon ⅔ cup white sugar ½ cup salted butter, softened (or use unsalted and add ¼ tsp salt) 2 eggs 1½ teaspoons vanilla extract 1½ cups all-purpose flour 1¾ teaspoons baking powder ½ cup milk 1 apple, peeled and chopped (I used Granny Smith) Instructions Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a mixing bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter

Ingredients For the Gingerbread Cookies: 2 and 3/4 cups all purpose flour 2 and 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 2 teaspoons pure vanilla extract 2 large eggs, at room temperature 1/4 cup molasses (mild, not blackstrap) For the Cream Cheese Frosting: (1) 8 ounce block full-fat cream cheese, VERY soft 1/4 cup unsalted butter, VERY soft 1 tablespoon vanilla pure extract 2 cups confectioners' sugar, sifted 2 teaspoons fresh squeezed lemon juice 1 teaspoon lemon zest Sprinkles, optional Instructions For the Gingerbread Cookies: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside. Add butter, both sugars, and vanilla to the bowl of a stand mixer fit

Ingredients cooking spray 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided 2 lemons, zested and juiced, divided 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 2 tablespoons butter, melted 3 tablespoons white sugar Directions Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon ze

INGREDIENTS FOR THE CHEESECAKE LAYER 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt FOR THE SNICKERDOODLE LAYER 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling DIRECTIONS Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gr

INGREDIENTS CAKE: 3 Cups All-Purpose Flour 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 1/4 Cup Fresh Orange Juice 3/4 Cup Buttermilk at Room Temperature 1 Teaspoon Vanilla Extract 2 Sticks Unsalted Butter at Room Temperature 2 Cups Sugar 5 Large Eggs at Room Temperature 1/3 Cup About 6 Oranges Freshly Grated Orange Zest ORANGE SYRUP: 1/2 Cup Sugar 1/2 Cup Fresh Orange Juice GLAZE: 2 Cup Powdered Sugar Sifted 2-4 Tablespoons Fresh Orange Juice INSTRUCTIONS CAKE: Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside. In a small bowl combine orange juice, the buttermilk, and the vanilla and set aside. In the bowl of a stand-up mixer, cream together on medium speed the butter and sugar for 5 minutes. Keeping the m

Ingredients 2 cups sugar 1 cup Karo Syrup (light) 1 cup water 2 cups raw peanuts ¼ cup butter 1½ tsp baking soda 1 tsp vanilla extra butter for greasing cookie sheet Instructions Grease a cookie sheet with butter and set it aside. Combine butter, baking soda and vanilla in a bowl and set aside Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you'll know what I am talking about when it happens. Add peanuts and stir while cooking until mixture turns light brown (approx same color as a paper bag) Add the bowl of butter, baking soda and vanilla that you prepared and set aside earlier. Mix until butter is melted and mixture is foam-y from the baking soda, Pour out onto your prepared cookie sheet and use to forks to spread it out as thinly as you can (approx ¼") Let cool completely and use a butter knife to break it into pieces. (

INGREDIENTS FOR THE CAKE 2 1/2 cups (280 gr) cake flour, plus extra for dusting pans 1 1/4 tsp (5 gr)  baking powder 1/4 tsp (2 gr) baking soda 3/4 tsp (3.6 gr) Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond kosher) 1 3/4 cups (343 gr) granulated sugar (divided) 10 tablespoons (140 gr) unsalted butter, melted and cooled slightly 1 cup (237 ml) buttermilk, room temperature 3 TBSP (44 ml) vegetable oil 2 tsp vanilla extract 1 TBSP lemon zest 1 TBSP fresh rosemary, minced 6 large egg yolks, room temperature 3 large egg whites, room temperature FOR THE FROSTING 8 oz (224 gr) cream cheese, softened 1/2 cup (1 stick, 112 gr) unsalted butter, softened 1 TBSP lemon zest 2 TBSP lemon juice 1 tsp vanilla 2 1/2 cup (298 gr) confectioners sugar INSTRUCTIONS For the Cake Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess.

Ingredients 2 cups warm milk 2 tablespoons instant dry yeast 1/4 cup white granulated sugar 2 teaspoons salt 6 tablespoons salted butter softened 2 large eggs 6 cups all-purpose flour 1 tablespoon melted butter Instructions In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. Lightly grease a baking sheet. Punch down the

INGREDIENTS ½ cup   ( 8 tablespoon s |   4 oz   | 113 g ) unsalted butter, room temperature zest from   1   large lemon 1 cup   (214 g)  sugar (set aside   1 tablespoon   for sprinkling) 1   egg, room temperature 1 tsp . vanilla 2 cup s (256 g) all-purpose flour (set aside   1/4 cup   of this to toss with the blueberries) 2 tsp . baking powder 1 tsp . kosher salt (I like   1.25 tsp ) 2 cup s fresh blueberries, picked over ½ cup   buttermilk, see FAQs below INSTRUCTIONS Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is

Ingredients: 1/2 cup unsalted butter 1/4 cup powdered sugar, plus extra for coating 1 and 1/8 cups all-purpose flour Pinch of salt 1/2 teaspoon vanilla 1 tablespoon milk 1/2 cup chopped pecans 1/4 cup strawberry jam Directions: Cream together softened butter and powdered sugar in a standalone mixer on medium speed, then add the vanilla. Whisk flour and salt in a separate bowl, and add slowly to mixer. Once blended, add the milk. Gather in a ball with hands and wrap in wax paper. Refrigerate for 1 hour. Preheat oven to 400 ºF. Once chilled, break off 2-inch pieces of dough with your hands. Massage into a ball by using your hands and rolling between your palms. Slice each ball in half. Using your thumbs, make an indentation in the center of each half. Add one half of a teaspoon of jam to each half, then press back together and pinch the seam with your index finger and thumb all around the ball. Gently roll the ball with your hands

Ingredients For the marinade: 2 tablespoons cornstarch 1/2 teaspoon fresh ground black pepper 2 tablespoons low-sodium soy sauce 2 tablespoons sesame oil 1 teaspoon rice vinegar 3 skinless, boneless chicken breasts, cut into 1-inch pieces For the sauce: 1 tablespoon cornstarch 1 1/2 tablespoons rice vinegar 1/4 cup honey 3 tablespoons low sodium soy sauce 1 1/2 tablespoons Sriracha sauce, more or less to taste 1/2 cup water, or chicken broth For the stir fry: 2 tablespoons vegetable oil, divided 2 cups broccoli florets 1 large sweet onion, chopped 1 red bell pepper, seeds and ribs removed, chopped or sliced 3 medium cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 cup unsalted cashew nuts, toasted (see notes) For serving: hot cooked rice, we prefer Jasmine rice 1/4 cup sliced green onions, for garnish if desired 1 tablespoon toasted sesame seeds, for garnish if desired

Ingredients 4 boneless skinless chicken breasts thinly sliced* salt and pepper 2 tablespoons olive oil 1 1/2 cups sliced mushrooms 1/2 cup Marsala wine** see note 1/2 cup chicken broth 1 cup heavy whipping cream 1 teaspoon ground mustard 1 teaspoon garlic powder Fresh Chopped Parsley for garnish Instructions In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.  Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 mi

Ingredients crispy chicken 4 boneless, skinless chicken breasts 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups cornstarch 4 large eggs 1 cup canole oil orange sauce 2/3 cup brown sugar 2/3 cup orange juice 1/4 cup low-sodium soy sauce 1/4 cup rice wine vinager 1 teaspoon garlic salt 1 teaspoon cornstarch zest of one orange Instructions Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.  Heat the canola oil in a large skillet pan over medium-high heat. Cut chicken into bite-sized pieces and sprinkle salt and pepper over the chicken pieces. Add chicken pieces to a gallon-sized Ziploc bag (or you can do this in a bowl) and add the cornstarch. Close the Ziploc bag and shake to mix it together and coat the chicken pieces in cornstarch.  Crack the eggs into a bowl and beat with a fork.  Take a handful of cornstarch coated chicken pieces out of the bag and place in the egg. Coat both s