Fridge Tips Entries

Funfetti Cake Batter Cookies
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IngredientsIngredients

  • 2 eggs
  • ½ cup vegetable oil
  • ½ tsp vanilla
  • 1 box Funfetti® cake mix
  • 1 tsp baking powder
  • ½ cup color sprinkles

DirectionsDirections

Preheat the oven to 350° F. In a small bowl, mix together the eggs, oil, and vanilla. In a large bowl, mix together the cake mix and baking powder. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonful onto a cookie sheet. Bake for 8-10 minutes.
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German Chocolate Cookies
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IngredientsIngredients

  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup dark brown sugar, lightly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1 cup semisweet chocolate chips
  • ½ cup evaporated milk
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ½ cup unsalted butter
  • ½ tsp vanilla extract
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • ¼ cup semisweet chocolate, melted

DirectionsDirections

Preheat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture. Fold in the chocolate chips by hand. Using a medium spring-loaded cookie scoop, drop the dough by 1½ tablespoon rounds onto the prepared baking sheets. Bake for about 10 minutes or until the cookies are set. Let them cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping, combine the milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium heat, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from the stove and stir in the vanilla, coconut, and pecans. Let cool until thickened. Spread on top of the cooled cookies. Drizzle the melted chocolate over the cookies. Let everything set for at least 15 minutes before serving. The cookies are best when served the day they’re made.
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White Chocolate Lucky Charms Cookies
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IngredientsIngredients

  • 2½ cups Lucky CharmsTM cereal, marshmallows separated out
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup marshmallows from cereal
  • ½ cup white chocolate chips
  • ½ cup Lucky CharmsTM cereal (marshmallows removed, roughly chopped)

DirectionsDirections

Preheat the oven to 350° F. In a food processor, process 2½ cups cereal without marshmallows until it becomes a fine flour. Set aside. In the bowl of a stand mixer, beat butter and sugar on high until smooth and fluffy, about 2-3 minutes. Add eggs and beat until combined. Add cereal flour, all-purpose flour, baking soda, and salt and mix on low-medium speed until combined. Add marshmallows, white chocolate chips, and the remaining ½ cup of cereal. Roll into balls using about 1 tablespoon of dough for each cookie. Place on a baking sheet 1½ inches apart. Bake for 8-10 minutes until mostly dry on top.
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Dark Chocolate Shortbread Cookies
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IngredientsIngredients

  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • ¼ cup dark cocoa powder
  • 1 tsp vanilla
  • ¾ cup all-purpose flour
  • ½ cup dark chocolate chips

DirectionsDirections

Preheat the oven to 325° F. Cream the butter, sugar, and cocoa powder together until completely combined and smooth. Add the vanilla and stir. Mix in the flour using a wooden spoon. Don’t over mix. Stir in the chocolate chips and turn the dough out onto a board and form into a smooth 8-inch log. The dough will be sticky. Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for an hour or as long as overnight (or freeze the dough for later use). Slice the log into ⅓-inch slices with a sharp knife. Place on a parchment-lined baking sheet and bake in the center of the oven for 12 to 15 minutes. The cookies will feel slightly soft. Take care to not overbake them.
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Pecan Pie Cookies
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IngredientsIngredients

  • 1 prepared single pie crust
  • 2 tbsp butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup brown sugar, packed
  • ¼ cup corn syrup
  • 2 eggs
  • ⅛ tsp salt
  • Cooking spray oil
  • ¼ cup semi-sweet or milk chocolate chips for decorating

DirectionsDirections

Preheat the oven to 400° F. In a large nonstick saucepan, combine butter, pecans, brown sugar, corn syrup, eggs, and salt. Cook on the stovetop over medium-low heat until just slightly thickened, about the consistency of pudding. Remove from heat and set aside. Unroll the dough, and using a 3-inch cookie cutter, cut out circles. Gently fold about ⅛-inch to ¼-inch up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Spray a baking sheet with oil. Bake 8 minutes or until filling is just set. Remove from the oven and cool on a wire rack. Melt the chocolate in the microwave for 30 seconds. Drizzle chocolate over cookies.
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Monte Cristo Grilled Cheese
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IngredientsIngredients

  • 1 large egg
  • 1 tbsp half & half
  • 1/2 tbsp butter
  • 2 slices artesano bread
  • 1 tsp mayonnaise
  • 1 tsp grainy mustard
  • 4 slices Swiss cheese
  • 2 to 3 oz deli ham, thinly sliced
  • Powdered sugar, for sprinkling (if desired)

DirectionsDirections

In a small bowl, beat the egg and the half & half until well combined. Set aside. Spread one slice of bread with mayonnaise and the other slice with mustard. Top each slice of bread with 2 slices Swiss cheese. Place ham on one slice bread and assemble sandwich by topping it with the other slice. In a small skillet, melt butter over medium heat. When the butter begins to bubble, dip the sandwich quickly in the egg mixture, making sure the entire sandwich is coated Add sandwich to skillet and cook until golden brown on one side. Flip and cook the other side. Sprinkle with powdered sugar, if desired. Serve warm.
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Breakfast Kolaches
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IngredientsIngredients

  • 1 tsp butter
  • 6 eggs, divided use
  • 8 breakfast sausage links, fully cooked
  • 2 tbsp all-purpose flour
  • 1 tube (8 oz) refrigerated crescent rolls
  • 2 oz cheddar cheese, shredded
  • Salt and pepper to taste

DirectionsDirections

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Beat five of the eggs in a bowl. In a nonstick skillet over medium heat, cook butter until hot; add beaten eggs. As eggs begin to set, use a spatula to pull the eggs gently across the pan, forming large soft curds. Cook while pulling, lifting and folding until eggs are thickened and visible liquid is cooked off. Remove skillet from heat. Sprinkle flour onto work surface and unroll crescent dough over the flour. Pinch seams in dough together, then flatten dough lightly with a rolling pin. Cut dough into eight rectangles. Top a rectangle with 1/8 of the cooked eggs, 1/8 of the cheese, and a sausage link; roll up the rectangle and place on baking sheet. Repeat with remaining dough, eggs, cheese, and sausage. Beat the remaining egg and brush beaten egg over each roll; season with salt and pepper. Bake for 15 minutes or until golden brown.
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Slow Cooker Cajun Chicken Alfredo
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IngredientsIngredients

  • 3 skinless, boneless chicken breasts
  • 4 tsp Cajun seasoning
  • 4 tbsp butter
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups heavy cream
  • 1/2 tsp dried basil
  • 1/2 tsp lemon pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 8 oz penne pasta
  • Parmesan cheese for topping, grated

DirectionsDirections

Place chicken breasts in slow cooker and cover with Cajun seasoning. Add remaining ingredients except for penne. Cook on high for about 2 1/2 hours or until cooked. Shred chicken with two forks in cooker container and add penne. Serve when penne is fully cooked. Garnish if desired with parmesan.
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Cheesy Taco Pasta
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IngredientsIngredients

  • 1 lb ground beef
  • 1/2 tsp salt
  • Pinch of black pepper
  • 1 packet (1 oz) taco seasoning
  • 2 cups water
  • 1 cup mild salsa
  • 8 oz rotini pasta, uncooked
  • 1 1/2 cups shredded Mexican-style cheese
  • Optional toppings: chopped tomatoes, avocado, crushed tortilla chips, chopped cilantro

DirectionsDirections

Preheat a large deep skillet over medium heat. Add ground beef and season with salt and pepper. Cook, stirring occasionally until cooked thoroughly. Drain grease. Stir taco seasoning into ground beef, then stir in water, salsa and pasta noodles. Bring mixture to a boil. Stir, cover and reduce heat to a simmer. Cook until pasta is tender, about 15 minutes. Remove from heat and stir in cheese. Season with additional salt and pepper if needed. Serve with optional toppings if desired.
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Stuffed French Bread
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IngredientsIngredients

  • 1 loaf French bread
  • 1 lb lean ground beef
  • 2 tbsp finely chopped onion
  • 1 tsp minced garlic
  • 1 can concentrated cream of mushroom soup
  • 2 tbsp milk
  • 2 tsp Worcestershire sauce
  • Salt and pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 tbsp chopped parsley

DirectionsDirections

Preheat oven to 350 degrees F. Slice loaf in half lengthwise. Hollow out each half by scooping bread out of the middle; reserve removed bread in a large bowl. Set the halves on a large baking sheet and set aside. Tear removed bread in the large bowl into small chunks and set aside. In a large skillet over medium-high heat, brown ground beef and onion; drain and discard any grease. To the skillet add garlic and stir briefly, then add soup, milk, and Worcestershire sauce. Season to taste with salt and pepper and cook 5 minutes or until thoroughly warm. Add hot beef mixture to large bowl and stir to combine. Pour beef mixture into the hollow in one half loaf. Top with shredded cheese and the other half loaf to make a submarine shape. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.
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