Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Cheesy Baked Asparagus

Found this on the Food Lion website.

1 lb of Asparagus (stem ends trimmed)
2 tbsp of Food Lion Olive Oil
1 tsp Salt
½ tsp of Ground Pepper
1 ½ cups of shredded Extra Sharp White Cheddar Cheese, parmesan, gruyere, or mozzarella

Preheat the oven to 425°F. Arrange the asparagus in a single layer in a 9x13 inch baking dish. Drizzle with the olive oil and season with the salt and pepper.
Bake until light golden brown and crisp-tender, about 12-15 minutes. Sprinkle the cheese evenly over the center of the asparagus. Continue to bake until the cheese is melted, about 2-3 minutes.

Little River Quiche

This was the first quiche that we ever tried to make in our own, and the recipe was given to us by Patricia Shelton at a prayer breakfast one morning while we were attending Little River Baptist Church in Montpelier. It’s taken me just a little bit to get this recipe into our files (roughly since 2019) but it’s our go to every time we want to make quiche. We rarely make it the same way twice and you can feel free to substitute in whatever you want. I put Patricia‘s recipe at the bottom and how we make it just below. It’s a great recipe to use leftover vegetables, but taylor to what you prefer. 

~1# bacon or ham or diced lunch meat, really use what you have or want

1c shredded mozzarella 

1c shredded cheddar, Colby Jack, pepper jack, etc 

4-6 eggs

1 c raw whole milk, maybe more if it gets too thick

1c broccoli or more, use what you have

Salt and pepper

1 deep dish pie crust

Mix eggs and milk together Until smooth. Add cheese, meat, broccoli. Salt and Pepper for what your family likes. Cook on a sheet pan in a 350° oven for 40 minutes or until set. We often make two, so it will need to cook longer.

Make-ahead Ham & Cheese Quiche

1# Cubed ham

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese or colby jack cheese

4 eggs

8oz. Whipping cream

1 deep dish pie crust

1. Lightly beat eggs and cream until yolks are blended into cream, add ham and cheese and mix well. 

2. Cover in bowl and refrigerate over night.  3. Next morning pour into pie crust, and bake at 350 for 40 minutes. Serve hot or room temperature.

Chocolate Chess Pie

Found in SL November 2024 here

 

1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream

Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture. 

Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes. 

Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream. 

Classic Gravy

Found in SL November 2024 here

 

2 Tbsp. canola oil
Neck and giblets from a whole turkey
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1/2 cup dry white wine
6 cups unsalted chicken stock, plus more if needed
4 flat-leaf parsley sprigs
4 thyme sprigs
2 fresh bay leaves
1/2 cup pan drippings from any roasted turkey, divided
Butter, if needed
1/4 cup all purpose flour
Salt and black pepper to taste

Heat oil in a large pot or Dutch oven over medium-high. Add turkey neck and giblets, onion, carrots, celery, and garlic.

Cook, stirring occasionally, until turkey pieces are browned, about 8 minutes. Add wine, scraping to release any browned bits. Cook, stirring often, about 1 minute.
Add stock, parsley, thyme, and bay leaves. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, until reduced by about half, 30 minutes.
Pour stock mixture through a fine mesh strainer into a large heatproof bowl; discard solids. (Add more stock as needed to yield 3 cups.)
Strain drippings; discard solids. Let stand 5 minutes; spoon fat from liquid. Set aside fat and drippings separately.
Heat 3 tablespoons reserved fat in a saucepan over medium (add butter as needed to yield 3 tablespoons fat). Add flour, and cook, stirring constantly, until toasted, 2 to 3 minutes.
Gradually pour reserved stock into flour mixture in a thin, steady stream, whisking constantly. Whisk in reserved drippings. Cook, stirring often, until thick enough to coat the back of a spoon, 10 to 15 minutes. Season with salt and pepper to taste.

Faux Smoked Turkey with Chipotle Maple Glaze

Found in SL November 2024 here; called I Can't Believe It's Not Smoked Turkey in the magazine.

 

1 12-14# turkey
5 Tbsp. kosher salt
1 Tbsp. granulated sugar
2 tsp. black pepper
1 tsp. garlic powder
2 Tbsp. smoked paprika, divided
3/4 cup butter, softened, divided 
3 garlic cloves, finely chopped (about 1 Tbsp.)
1 canned chipotle pepper in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce from can, divided
1 tsp., plus 1/4 cup maple syrup
1 tsp. chopped fresh oregano, plus 2 sprigs, divided
1 tsp. chopped fresh sage, plus 2 sprigs, divided
2 Tbsp. canola oil
1 8oz smoked ham hock
1 tsp. Worcestershire sauce
Fresh oregano and sage sprigs (optional)

Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together salt, sugar, pepper, garlic powder, and 1 teaspoon of the smoked paprika in a small bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 36 hours.

Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 350°F with rack in lower third position. Set a roasting rack inside a large roasting pan.

Stir together 1/2 cup of the butter; chopped garlic; 1 1/2 teaspoons of the chopped chipotle pepper; 1 teaspoon each of the maple syrup, chopped oregano, and chopped sage; and 2 teaspoons of the smoked paprika in a medium bowl until combined. Set aside. Stir together canola oil and 2 teaspoons of the smoked paprika in a small bowl until combined, and set aside.

Loosen skin from turkey breast and thighs; spread the butter mixture under skin, being careful to avoid tearing the skin. Rub oil mixture all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff ham hock and oregano and sage sprigs in cavity. Tie legs together with kitchen twine; loosely cover turkey with aluminum foil. Roast in preheated oven for 90 minutes.

Glaze: Meanwhile, heat the Worcestershire sauce and remaining 1/4 cup each butter and maple syrup, 2 tablespoons adobo sauce, and remaining 1 teaspoon smoked paprika in a small saucepan over medium-low. Cook, stirring occasionally, until butter is melted and mixture is smooth.

Uncover turkey; brush with butter mixture. Roast, uncovered, until a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes, brushing with butter mixture every 20 minutes.

Transfer turkey to a cutting board; reserve drippings for gravy. Let rest for 30 minutes before carving. Garnish with oregano and sage, if desired. 

 

Spiced Cream Cheese Bundt Cake

Found in SL November 2024 here

 

1 (8-oz.) pkg. cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tsp. kosher salt
4 large eggs, at room temperature
1 1/4 tsp. vanilla extract, divided
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/3 cup whole milk
1/4 cup packed light brown sugar
4 tsp. pumpkin pie spice, plus more for garnish
1 1/4 cups powdered sugar
1 Tbsp. heavy whipping cream

Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray; set aside.

Beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed.

Add granulated sugar and kosher salt; beat on high speed for 5 minutes, stopping occasionally to scrape down sides of bowl. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon of the vanilla until combined.

Stir together flour and baking powder in a medium bowl. With mixer on low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.

Transfer half of the batter (about 3 cups) to another medium bowl; stir in brown sugar and pumpkin pie spice until smooth. Spoon about 1 cup of the plain batter evenly into prepared pan; spoon about 1 cup of the spiced batter over top of plain batter in an even layer. Repeat process two more times, alternating with plain and spiced batters. Using a knife, pull the blade back and forth through the layered batters to create a swirled effect. Smooth the top with a spatula or the back of a spoon.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes. Invert onto wire rack; remove pan, and let cool completely, about 2 hours.

Whisk together the powdered sugar, 1 1/2 tablespoons water, cream, and the remaining 1/4 teaspoon vanilla in a medium bowl until smooth. Drizzle over cooled cake. Sprinkle pumpkin pie spice over the glaze to garnish, if desired.  

 

Chocolate Bundt Cake

Found in SL November 2024 here

 

2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 large eggs
1 cup whole buttermilk
1 cup strong brewed coffee, cooled
1/2 cup canola oil
2 tsp. vanilla extract
3/4 cup heavy whipping cream
1 cup semisweet chocolate chips
2 tsp. coffee liqueur (such as Kahlúa)
Chopped toasted pecans, for garnish

Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. 

Add oil mixture to flour mixture, stirring until combined.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
  
Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
  
Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days. 

Pumpkin Bundt Cake

Found in SL November 2024 here but in the magazine it's called Maple Glazed Pumpkin Bundt Cake.

Pumpkin Cake:
Baking spray with flour
3 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice 
3/4 tsp. kosher salt
1/2 tsp. baking powder
1 cup vegetable oil
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

Maple Glaze:
3 Tbsp. unsalted butter
1/3 cup pure maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Chopped walnuts, for garnish (optional)

Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour. 

Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.
 

Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to over mix. 
 

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Place the butter, maple syrup, ground cinnamon and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth). Garnish with chopped walnuts, if desired. 

 

Apple Cider Bundt Cake

Found in SL November 2024 here. In the magazine it's called Apple Cider Doughnut Bundt Cake.

1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
1 cup unsalted butter, softened and divided
3 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
2 1/2 tsp. ground cinnamon, divided
1 1/4 tsp. ground ginger
3/4 tsp. grated fresh nutmeg, divided
1 cup apple cider
1/2 cup unsweetened applesauce

Preheat oven to 350°F. Coat a 10-12 cup Bundt pan with baking spray, and set aside.
 
Beat brown sugar, 1 cup of the granulated sugar, and 3/4 cup of the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla until just combined.
  
Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1 teaspoon of the ginger, and 1/2 teaspoon of the nutmeg in a large bowl until combined.

Stir together apple cider and applesauce in a small bowl until just combined.

With mixer on low speed, add flour mixture and apple cider mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.
   
Transfer batter to prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 10 minutes.
  
Invert cake onto wire rack, and remove pan.
Microwave remaining 1/4 cup butter in a small heatproof bowl on HIGH until melted, about 30 seconds.
  
Stir together the remaining 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and nutmeg in a small bowl until combined.
  
Set cake on a wire rack over a large, rimmed baking sheet. Brush warm cake with melted butter. Sprinkle evenly with cinnamon-sugar mixture; repeat with any excess from baking sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake. Let cool completely on wire rack, about 2 hours. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.

Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Marinated Pea Salad

Found in SL November 2024 here

 

1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion) 
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves

Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.

Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley. 

 

Lemon Pepper Shrimp Scampi

Found in Southern Living Jan/Feb 2023 here

1 lb. uncooked spaghetti
1 1/2 lb. jumbo peeled, deveined raw shrimp, tails removed
2 tsp. kosher salt, divided, plus more for salting water
1 tsp. black pepper, divided, plus more for serving
4 Tbsp. extra-virgin olive oil
6 Tbsp. unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp. grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving

Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.

Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.

Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.

Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges. 

 

Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Chicken and Rolled Dumplings

Found in SL Jan/Feb 2023 here

 

2  1# bone-in chicken breasts
6 cups lower-sodium chicken broth
1 small yellow onion, halved 

1-2 medium celery stalks, divided
1-2 large carrots, peeled, divided
2  5" thyme or flat-leaf parsley sprigs, plus chopped leaves for garnish
1/2 tsp. kosher salt
1/2 tsp. black pepper, plus more for garnish
1/2 cup heavy whipping cream
1 Tbsp. all-purpose flour

Dumplings:

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
3 Tbsp cubed cold unsalted butter
1/2 cup plus 2 Tbsp. whole buttermilk

Place chicken, broth, and onion in a large Dutch oven. Cut 1 celery stalk and 1 carrot in half crosswise; add to Dutch oven with thyme or parsley sprigs, salt, and pepper. Bring to a boil over high; reduce heat to low. Cover and simmer, undisturbed, until chicken is cooked through and easily pulls away from bone, about 20 minutes. Remove chicken; let cool slightly. Using 2 forks, pull chicken apart into bite-size pieces; discard skin and bones, herb sprigs, and cooked vegetables, reserving broth in Dutch oven.

Prepare Rolled Dumplings: Stir together all-purpose flour, baking powder, and kosher salt in a medium bowl. Using a fork, cut in butter until flour mixture is crumbly. Stir in buttermilk until dough comes together. Roll out dough to 1/2-inch thickness on a well-floured work surface; cut into 2- x 1-inch rectangles.

Return broth to a simmer over medium-low. Thinly slice remaining carrot and celery stalk, if desired; add to broth with pulled chicken. If desired, whisk together cream and flour in a small bowl until smooth; stir into broth. Gradually add dumplings to broth. Cover and simmer gently over low, until dumplings are cooked through, about 8 minutes. Remove from heat. Garnish with pepper and chopped thyme or parsley.