It’s meatloaf…really? Come on! You’re going to tell me you either hate it or tolerate it as a simple easy to make meal, right? Well, no more I say. I’m here to bring back this age old meal, change your mind, and make you fall in love!

What recipe can go wrong when the word “stuffing” is involved? I don’t know about you, but at all my family gatherings, the stuffing is talked about more than the turkey. I get calls ahead of time to make sure I will be making enough!

Years ago, decades actually, when I started adding some thousand island along with the ketchup to my meatloaf, I thought it couldn’t bet much better. But I’ll admit, I was wrong.

No matter what bread or crackers I used in my meatloaf, I always thought it could be better. It was about that time that I was buying funky flavored crackers to try to get that extra “umph” that I decided to use cornbread stuffing. And WOW!

Maybe it’s fitting that I post this recipe as Valentine’s Day is coming up, because this recipe will definitely take your special day up a notch.

I would love to hear your comments after trying this moist meatloaf, so please drop a comment below!

How to Make the Best Meatloaf Ever

1. Line a 9 X 5 inch loaf pan with parchment paper.
2. Mix all your ingredients, then add the ground beef.
3. Place in loaf pan and pat down. Cover with foil.
4. Bake for 1 hour, spreading ketchup on top the last 15 minutes.
5. Check internal temp, it should read 160 degrees F.
6. Allow to rest 10 minutes before cutting and serving.

Moist Meatloaf Ingredients

Meat: When making meatloaf I like to use 90% lean ground beef. I like this choice as the low fat, in this case, only 10%, will stay with the meat and help to moisten the stove top stuffing in the recipe instead of being so much that it overflows into the pan. This meatloaf recipe isn’t just for ground beef, you could also make this recipe with ground chicken, ground turkey or ground pork.

Bread Crumbs: Stuffing, instead of bread crumbs is the real hero in this recipe! Although any bagged or boxed stuffing in any flavor can be used here, I like to use cornbread flavored stove top brand. I chose the boxed breadcrumbs and always buy several so I always have them on hand. If you are searching for a gluten free stuffing you should be able to find one as I have seen them at several grocery store that I frequent.

Egg: Most wouldn’t think of using eggs when cooking with meat, but in the case of meatloaf, it’s the perfect ingredient to help bind everything together. And if you’re cooking this in the air fryer instead of the oven, you’ll need the to bind everything together to hold it’s shape as the pan doesn’t go into the air fryer.

Ketchup: Use a homemade or store bought version, just make sure you shake it before adding it so you don’t get that little bit of liquid that seems to rise to the top. This is especially important when using small batch measurements.

Sauces: When I was a teenager, a friend of mine was making meatloaf for her family and she used thousand island along with the ketchup. I honestly thought I would hate her meatloaf, but holy cow! If you haven’t tried thousand island in your meatloaf, do so, you will thank me! It makes perfect sense as major restaurants offer hamburgers topping with thousand island. When using it with this meatloaf recipe, you’ll want to use it mixed in with the meat, not on top. I use ketchup for the glaze instead.

Vegetables: This recipe made with stuffing already contains some dried vegetables that are in the stuffing so I don’t feel the need to add any here. Besides, I love my meatloaf served with a healthy side of peas or green beans and mashed potatoes. For some added heat and spice you could add hot peppers like jalapeno or poblano peppers. If you’re a young mom with a kiddo, you can easily hide onions, celery, mushrooms, peas or corn in this recipe. Now that’s a win!

Extra flavoring: I love the addition of worcestershire sauce with my ground beef because I think it adds some depth. If you don’t have fresh minced garlic, you can use powder. If I had a choice, I would use minced onion, but I don’t always have on one on hand so onion powder, here too, is a good substitution. Red pepper flakes add just the right amount of heat and you can double this is you want. And lastly, because the 6 tablespoons of water/ beef broth isn’t significant, either will do, with my choice being the beef broth.

Can I Make Meatloaf in the Air Fryer?

This is a great recipe for the air fryer. I placed the instructions in the recipe card so it would print at the same time as the oven baked option and you would have both methods handy.

Last year, I was camping with a bunch of girlfriends and we brought my air fryer and made this meatloaf by using a campsite with electric hookup. It’s one of their favorite recipes, what can I say. Where there’s a will, there’s a way!

Reader Questions and Tips

Do I have to use stuffing in this recipe? Not at all. If you have crackers, crush 1/2 a row instead and use those. You can also toast 4 slices of bread (minus the crust) and finely chop or grate it. Your meatloaf will have much less flavor with bread, but it works in a pinch.

Can I make this egg-free? While the egg helps to bind the ingredients together, you can make meatloaf egg-free by substituting 1/8 cup egg-free mayonnaise. Don’t worry, you won’t taste the mayo!

Can I make this ahead of time? Sure can! Make the meatloaf and cover with foil. When you’re ready to cook it, take it out and let it sit on the counter while the oven is preheating. Then pop in the oven and cook as directed.

How do I store my leftover meatloaf? Your cooked leftovers will store in your refrigerator for 4 days. Wrap tightly in plastic wrap or store in an airtight container.

Does meatloaf freeze well? Yes! Make sure you cool any meat before freezing it. Wrap in foil and a freezer bag for up to 2 months. Before heating, defrost in the refrigerator overnight. I like to slice my leftovers into pieces before I freeze, then wrap each piece separately. Not only does this defrost faster, a few hours as opposed to overnight, but I can take out a slice or two at a time to eat.

I don’t have a loaf pan, what can I use? You can buy an aluminum foil pan at the grocery store otherwise improvise. Take some foil and double it up. Place it against one side of an 8 X 8 or 9 X 13 pan. it should hold its shape relatively well. You can also make these in a cupcake pan. Since meat shrinks as opposed to a cupcake rising, you would fill the meat to the top of the cupcake. Be sure to check the temperature. The cooking time will be cut in half, with checking it after 25 minutes at first. You can still use the ketchup on top as a glaze.

How do I know when my meatloaf is cooked enough? Use a meat thermometer and stick it into the center of the meatloaf. It’s done when the temperature registers 160 degrees F.

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Moist Meatloaf Made With Stuffing

Super moist and delicious, classic meatloaf recipe made with stove top stuffing and thousand island dressing. Made in less than an hour, this tasty classic dish, made with stuffing instead of breadcrumbs, gets an extra boost of flavor with the addition of tasty thousand island and worcestershire.

Course Main Course

Cuisine American

Keyword air fryer, moist meatloaf, stuffing

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 346kcal

Author Sharon Knott

Ingredients

• 1.25 lb ground beef 90% lean
• 3 oz stove top stuffing, cornbread flavor ½ a box
• 1 large egg
• .50 tablespoon minced garlic or ¼ tbsp garlic powder
• 1 tsp worcestershire sauce
• 2.75 tablespoons water or beef broth
• .75 teaspoon salt
• .5 teaspoon black pepper
• .50 tablespoon minced onion or ¼ tbsp onion powder
• ⅛ teaspoon red pepper flakes
• 2.75 tablespoons thousand island dressing
• .25 cup ketchup

Instructions

• Preheat oven to 350°F.
• Line a 9 x 5 inch pan with parchment paper.
• In a large bowl, stir together eggs, minced garlic, worcestershire sauce, water, salt, pepper, onion powder, red pepper flakes, and thousand island dressing.
• Add ground beef and mix well.
• Place in loaf pan and pat down.
• Cover with foil and bake for 1 hour or until internal temperature reads 160°F.
• Brush top with ketchup the last 10 minutes of baking and leave uncovered.
• Allow to rest 10 minutes before cutting and serving.

Air Fryer Method for Meatloaf

• Preheat air fryer to 350° F. Line the loaf pan with parchment paper to come above rim of the pan so you have something to grab onto.
• Pat meat into pan then grab edges of parchment paper and raise out of pan and into air fryer. It's going to cook without a pan. Trim any long edges of parchment paper level with the top of meat.
• Using a knife, cut two slits on the bottom of the paper so liquid can escape and drain below.
• Bake for 1 hour. Brush top with ½ cup ketchup the last 5 minutes of air frying.
• Check the center of the meatloaf with a kitchen thermometer. The internal temperature should read 160°F. The meatloaf can be baked an extra 15 minutes if it's not done cooking in the center.

Nutrition

Calories: 346kcal | Carbohydrates: 15g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 739mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg

The post Moist Meatloaf Made with Stuffing first appeared on Plated for Two.

The post Moist Meatloaf Made with Stuffing appeared first on Plated for Two.

Nothing is better than tender and juicy chicken bites and the best way to achieve that is in the air fryer! Once more the air fryer moves to the top for cooking your favorite dish. You can make these tasty chicken bites with 5 minutes of prep and 12 minutes of cooking in the air fryer.

For many households, chicken has become their number one choice for meals and while there are a zillion chicken recipes out there to keep it fresh, the introduction of the air fryer in your kitchen can keep your cooking not only healthier, but faster!

I love chicken, and having a breast or two in the refrigerator or freezer, means I can go from frig to table in 15 minutes. That’s impressive.

Cutting up my chicken and tossing in a bowl of seasoning before popping in the air fryer, means there is more surface area that gets flavored. Use the same recipe and mix it up each time using different spices.

Ingredients You’ll need for Juicy Tender Air Fryer Chicken

• Chicken breasts: Trim your fat off your chicken. Chicken breasts make for the perfect thickness of meat to try to keep a uniform 1 1/2 by 1 inch pieces which allows the bites to cook evenly.
• Oil: Oil will be used to coat the chicken so the seasonings adhere, not to go under it such as it is in a pan. You can use olive, vegetable, canola, peanut or avocado oil.
• Lemon Pepper: This seasoning is made from infusing granulated lemon zest with cracked black peppercorns which is then baked and dried. While it is a favorite on fish, it pairs extremely well with chicken.
• Mrs. Dash: Salt free table seasoning blend. Mrs. Dash is made up of 20 or so ingredients such as basil, celery seed, marjoram, oregano, thyme, cumin, rosemary, etc. It really rounds out any meat or salad for that matter!
• Garlic salt: Garlic salt is 3 parts salt to one part garlic powder so it will add a very subtle flavor.
• Red pepper flakes: Will add a touch of heat as they are a condiment/spice made from dried and crushed peppers.
• Italian parsley: Minced. You can use either regular parsley referred to as curly parsley or Italian parsley which has a flatter leaf and is more robust in its flavor and is the herb of choice with chefs.

How to Make Air Fryer Chicken Bites

1. Preheat air fryer to 380°F.
2. Trim away any fat (rib meat) on chicken and discard.
3. Cut chicken into 1 1/2 by 1 inch pieces.
4. Toss chicken with oil to coat. Set aside.
5. Whisk all dry seasonings together.
6. Add to chicken and toss well.
7. Space chicken evenly in air fryer basket.
8. Air fry at 380°F for 10-13 minutes.
9. Sprinkle with parsley.
10. Serve with a dipping sauce, over a bed of noodles or rice, or with your favorite vegetable.

Dips and Sauce Ideas for Chicken Bites

• ranch
• blue cheese
• salsa
• lemon sauce
• garlic butter
• sriracha
• onion dill dip
• marinara sauce
• spicy aioli
• tzatziki sauce
• avocado cream cheese dip
• hummus
• chimichurri
• honey mustard
• soy sauce
• tahini sauce
• horseradish
• peanut sauce
• onion dip dip
• hot mustard
• queso dip

Ideas on What to Serve with Air Fryer Chicken Bites

There are so many different ways you can use these little gems to satisfy your taste buds. While I listed a number of dipping sauces to accompany this dish, you can also put these in any salad. Use them as a main with rice, potatoes, or a pasta dish. Pair them with your favorite vegetables such as broccoli, asparagus, or carrots.

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Juicy Air Fryer Chicken Bites

Nothing is better than tender and juicy chicken and the best way to achieve that is in the air fryer! Once more the air fryer moves to the top for cooking your favorite dish, and all in under 12 minutes. For many households, chicken has become their number one choice for meals and while there are a zillion chicken recipes out there to keep it fresh, the introduction of the air fryer in your kitchen can keep your cooking not only healthier, but faster!

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer chicken bite, quick, easy, healthy, light

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 3 servings

Calories 258kcal

Author Sharon Knott

Equipment

• 1 Air Fryer

Ingredients

• 2 Chicken breasts
• 1½ tablespoon Oil (any oil of your choice)
• 1½ teaspoon Lemon Pepper
• 1 teaspoon Mrs. Dash (or poultry seasoning)
• ¾ teaspoon Garlic salt
• ⅛ teaspoon Red pepper flakes (optional)
• 2-3 teaspoon Italian parsley (minced)

Instructions

• Preheat air fryer to 380°F.
• Trim away any fat (rib meat) on chicken and discard.
• Cut chicken into 1 1/2 by 1 inch pieces.
• Toss chicken with oil to coat. Set aside.
• Whisk all dry seasonings together.
• Add dry ingredients to chicken and toss well, making sure the chicken is evenly covered.
• Space chicken evenly in air fryer basket. If you don't have space between each piece, wait and cook a second batch.
• Air fry at 380°F for 10-13 minutes.
• Sprinkle chicken with parsley before serving.
• Serve with a dipping sauce or with your favorite rice, pasta or vegetable.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 2g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 668mg | Potassium: 330mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg

The post Tender Juicy Air Fryer Chicken Bites first appeared on Plated for Two.

The post Tender Juicy Air Fryer Chicken Bites appeared first on Plated for Two.

Growing up in Wisconsin, we always had some version of a hearty soup or stew waiting for us after playing outside in the fall or winter. It was a great one-dish meal my mom could make quickly and in a large kettle so we had leftovers for days.

We usually ate our soup with some great buttered French bread, or even a regular whole grain bread. Once I learned to make homemade dumplings as an adult, there was no turning back.

I know what you’re thinking. “Why would I spend the time making homemade dumplings?”

Believe me, I thought that too at one point. After all, you will find good old Bisquick dumplings in some of my recipes, but there was just something about the combination of this thick delicious chicken soup that garnered spending a little extra time making homemade biscuits.

There are a zillion dumpling recipes out there, and some will admit that no two dumpling recipes they make are the same. That’s okay! That’s the beauty of this little gem.

How to Make a Good Dumpling

After mixing your dry ingredients, did you know you can smell your mixture and determine if you want to add more garlic, or any other delicious seasoning for that matter? Dumplings are meant to be savory, you can determine the taste by smelling how fragrant they are before you even cook them. Here are some other helpful tips.

Don’t overwork the dough: Overworking the dough is by far the number one mistake people make. Overmixing your dough will result in a tough, hard dumpling. Combine the wet and dry ingredients until they are just mixed enough to not see any of the flour, then stop. The dough should look a little lumpy and be tacky, but not sticky.

Leveling agent: Baking powder is the magic ingredient for dumplings to ensure they rise. Adding the correct ratio of baking powder is key. Adding too little baking powder to flour ratio and your dumplings will not rise, add too much and they will rise, then fall. Make sure your baking powder isn’t expired.

Hot liquid: It’s important that your liquid is at a boil before you drop your dumplings. If you cook your dumplings in liquid that’s not hot enough, they will turn out soggy.

Don’t overcook: To check for doneness, you can insert a toothpick in the center of your dumpling. It will come out clean when your dumplings are done cooking. If your dumplings disintegrate, you have cooked them too long. You can open the lid to quickly peek 3/4 of the way through your cook time.

Broiling: I like to pop my dutch back in the oven, uncovered, and broil for 10 minutes or so to brown them slightly.

How to Make Chicken and Dumplings

Make the Chicken Soup in a Stockpot

1. Cut up vegetables and sauté in butter.
2. Stir in flour and cook for 1-2 minutes.
3. Add broth and milk and whisk until smooth.
4. Stir in cut up chicken and seasonings.
5. Put lid on and cook in oven for 30 minutes.

For the Dumplings

1. Combine flour, baking powder, salt, pepper and garlic powder.
2. Add warmed milk.
3. Stir just until dry ingredients disappear.
4. Drop by tablespoon onto boiling broth.
5. Simmer covered for 15 minutes.
6. Transfer stockpot to oven and broil to brown.
7. Serve with fresh parsley.

Chicken and Dumplings Ingredients

Chicken: I love using chicken breasts in soups. It doesn’t matter if it’s white meat because the liquid in the recipe will make it impossible to dry out. If you have leftover chicken, even dark meat from a previous dinner, you can also use that, but when using already cooked chicken, add it during the last 10 minutes of cooking.

Butter: When I’m making a rich broth I prefer to sauté my vegetables in butter instead of oil.

Vegetables: Dice your carrots and celery in smaller 1/4 in pieces. This helps your soup cook faster.

Broth: I like to use broth with no salt added since there are other seasonings I add and am better able to control the flavor.

Flour: An all-purpose flour helps to thicken the broth. Flour and baking powder work together to ensure a soft, fluffy dumpling.

Seasonings: Salt, pepper and garlic are all I use to make this chicken dumpling recipe since the chicken broth and vegetables round out the taste.

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Homemade Chicken and Dumplings

Nothing speaks of comfort food more than Chicken and dumplings made in a thick, flavorful broth loaded with vegetables and topped with tender, fluffy homemade dumplings.

Course Main Course

Cuisine American

Keyword chicken and dumplings

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 3

Calories 551kcal

Author Sharon Knott

Ingredients

Ingredients

• 2 tablespoons butter (salted or unsalted)
• 2 large carrots (cut into ¼ inch pieces)
• 2½ celery stalks (cut into ¼ inch pieces)
• ½ yellow onion (diced)
• 2 garlic cloves (minced)
• 3½ tablespoon all-purpose flour
• 3 cups chicken broth (unsalted)
• ¼ cup whole milk
• 1¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1½ chicken breasts (cut into ¾ – 1 inch pieces)

Dumplings

• 1 cup all-purpose flour
• ½ tablespoon baking powder
• ½ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼ tablespoon dried parsley
• ¾ teaspoon salt
• ½ cup milk (warm)
• 1½ tablespoon melted butter (unsalted)

Instructions

Instructions

• Preheat oven to 300° F.
• In medium dutch oven over medium heat, melt butter and add the diced carrots, celery and onion. Cook for 7 minutes.
• Add minced garlic and sauté for 1 minute.
• Sprinkle in 3.5 tablespoons flour and stir for 2 minutes.
• Slowly whisk in chicken broth and milk until soup is smooth.
• Drop in cut chicken, salt and pepper.
• Cover with lid and cook in oven for 30 minutes.

Dumplings

• In a bowl, whisk together flour, baking powder, garlic powder, salt, pepper, and parsley.
• Make a well in the middle and stir in warm milk and butter until dough comes together. Mix only until the dry ingredients disappear.
• Remove chicken soup from oven and take lid off. Using a cookie scoop or two spoons, form golf ball size balls of dough and place on top of soup evenly. (Do not push down.)
• Cover and simmer on stovetop for 15 minutes.
• Place in oven, uncovered and broil on high for 5-10 minutes to brown your dumplings if desired.

Nutrition

Calories: 551kcal | Carbohydrates: 52g | Protein: 40g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 2064mg | Potassium: 784mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8565IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 4mg

The post Homemade Chicken and Dumplings first appeared on Plated for Two.

The post Homemade Chicken and Dumplings appeared first on Plated for Two.

Anyone who knows me, knows I LOVE chocolate! This chocolate sauce tastes just like chocolate fudge brownie mix, but even better, because it doesn’t contain any raw eggs, so binge away!

My goal here was to make a rich, deep chocolate dipping sauce and using a “dark” chocolate brownie mix with semi-sweet chocolate chips and I did just that.

Cream cheese and cool whip ensure that this sauce produces the smooth, silky texture that you see. The chocolate brownie fudge sauce is thick, so you can bet it will stick to anything you dip. I think the best part is, since the cool whip and cream cheese make it light, you can literally eat more of it before feeling full.

Nothing pairs better with chocolate than strawberries, but honestly, any fruit such as pineapples, bananas, cantaloupe, or blueberries would be divine!  Here, I used some graham crackers and pretzels. Beware, when you bite into the graham cracker coated with the brownie dip, you will surely think-smores!

Brownie Batter Dip Ingredients

Brownie mix: Find “dark chocolate” or “devil’s food” as it holds more chocolate flavor when the cream cheese and whip cream is added. Be sure to microwave it to kill harmful e-coli bacteria.

Cream Cheese: Use the block, not the whipped. Bring to room temperature or heat a few seconds in microwave.

Butter: If you use unsalted add a small dash of salt. If you use salted butter omit salt.

Vanilla extract: Vanilla enhances other flavors and adds an extra layer of depth to the flavor, so this is an important ingredient in this recipe.

Chocolate chips: I like to use the semi-sweet, it still stands out when the whip cream and cream cheese is added.

Brownie Batter Dip Instructions

1. Sterilize brownie mix in microwave bowl.
2. Cream butter and vanilla
3. Mix in cream cheese
4. Blend in cool whip
5. Stir in brownie mix
6. Fold in chocolate chips
7. Refrigerate until ready to use
8. Drizzle top with chocolate sauce when serving
9. Serve with fruit, pretzels, crackers, or cookies.

Chocolate Brownie Fudge Dip Variations

Chocolate: You could try other flavors of chocolate chips such as peanut butter or mint.

Cake mix: Get creative and use a strawberry cake mix instead of brownie mix.

Fruits: Blueberries, strawberries, cantaloupe, bananas, pineapple, blackberries, peaches, kiwi, pears, or raspberries set out by themselves or on toothpicks are the perfect dipping partners.

Cookies: Besides graham crackers, cookies such as a butter, shortbread and biscoff pair well. For the holidays try gingerbread cookies. Cut up pieces of an angle food or pound cake.

Salty: Dip pretzels, or potato chips for a sweet/salty delight.

Toppings: I like offer lots of choices when I do a fun dip. Not only can you vary that with what you dip, but also with what you sprinkle on top!

Depending on how you like to entertain, you can have larger salt shakers with some of the sprinkles in or you can use small bowls with spoons. Let your occasion, season, or holiday dictate the color or type of your sprinkle/toppings. Pastels or white chocolate at Easter, red sprinkles or crushed candle canes at Christmas or Valentine’s Day, etc.  Here are some other great ideas for additional toppings:

1. Graham cracker crumbs
2. Mini chocolate chips (any flavor)
3. Shaved white chocolate
4. Chopped peanut butter cups
5. Shaved coconut
6. Crushed Oreo cookies
7. Sprinkles or jimmies (any color)
8. Chopped nuts like walnuts, pecans, almonds, pistachios, cashews
9. Finely crushed candy cane
10. Granola
11. Crushed candy canes
12. Oats
13. Carmel sauce
14. White or dark chocolate syrup glaze drizzled on top

Making Skinny Low Fat Low Carb Brownie Batter Dip

1. Search for a low fat, keto, or sugar free, brownie mix. If you can’t find them in your local grocery store, there are plenty of options to shop for online.
2. Switch to a sugar-free cool whipped topping or better yet, make your own.
3. Use a low-fat cream cheese.
4. Stick to serving with fresh fruit instead of crackers, pretzels, or cookies.
5. Nix the additional toppings!

Reader Questions and Tips

How do I prepare my fruit for dipping?  Prepare your fruit by thoroughly washing and drying it. While it’s important to bring fruit to room temperature when dipping into traditional chocolate sauces, you don’t need to with this brownie batter dip due to the lightness. I found; however, it is a much more enjoyable experience to have your fruit at or near room temperature.

Why am I microwaving dry cake mix? It’s could make you sick if you eat eggs in raw batter, but they have discovered the flour can harbor harmful e coli bacteria that it picked up during processing. We can skip this step when we are using flour in a recipe that gets sterilized with the heat from the baking or cooking process.  

How long will this keep? Cover well and refrigerate for up to 4 days.

Can I freeze this?  I do not recommend freezing the brownie dip.

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Brownie Batter Dip for Fruit

No bake, silky smooth dark chocolate Brownie Batter Dip paired with an assortment of fresh fruits is the perfect crowd pleaser, or dessert treat for two in this case.  Made from a box of dark brownie mix, cool whip, cream cheese and semi sweet chocolate chips, this recipe couldn’t be any easier.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword chocolate dip, cream cheese, light

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 305kcal

Author Sharon Knott

Ingredients

• 8 ounce dark chocolate brownie mix (you will only be using a portion of the box)
• 3 ounce cream cheese (in the brick form)
• 1½ tablespoon butter (salted or unsalted-room temperature)
• 1 teaspoon vanilla extract
• ½ cup cool whip (whipped topping in container)
• 1½ tablespoon milk
• 1 dash salt (optional if you use salted butter)
• ⅓ cup chocolate chips (tiny size-semi sweet)

Instructions

• Sterilize brownie mix in microwave bowl for 1 minute.
• Cream butter and vanilla.
• Beat in cream cheese, mixing well.
• Blend in cool whip, milk, and salt until creamy.
• Mix in brownie mix.
• Fold in chocolate chips.
• Refrigerate until ready to serve.
• Drizzle top with chocolate sauce before serving, if desired.
• Serve with fruit, pretzels, crackers, marshmallows, or cookies.

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 197mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

The post Brownie Batter Dip for Fruit first appeared on Plated for Two.

The post Brownie Batter Dip for Fruit appeared first on Plated for Two.

Departing slightly from some of the heavier casseroles that have a super thick and rich, ie. calorie ridden sauce, comes this little gem! The taste of the nonfat cottage cheese is an unexpected flavor the blends well with the slightly tangy taste of the sour cream. You don’t really taste one flavor over another, just a beautifully blended low-fat and light tasting dish.

I grew up on casseroles and I was super interested to create one that contained a lighter, cleaner sauce that would bind everything together instead of cream of chicken soup. I couldn’t be happier that I found this one!

When I first made this, I was skeptical it would turn out. I knew I had to be sure to include plenty of pictures because the sauce didn’t seem to be the thick sauce I was used to seeing. The thought of a light sour cream and a nonfat cottage cheese had me going though so I proceeded relying on my cooking knowledge that this would work out in the end.

Honestly though, truth be told, I thought, “what in the world” at every step! My biggest concern while making this was the consistency of the sauce, it was a bit runny all the way through until it baked, I was over the moon with the end result however!

Stay with me and this will make it to your Top 5 list!

How to Make Low-Fat Ham and Sour Cream Pasta

1. Cook pasta as directed.
2. Combine the sour cream, cottage cheese, flour, milk and egg.
3. Combine ham, bell pepper and celery.
4. Add all ingredients together, including the pasta.
5. Pour into pan and bake 60 minutes or until heated.
6. Stir once you remove the pan from the oven.

Low-Fat Ham and Sour Cream Pasta Ingredients

• Pasta: I used a bowtie pasta, but you could use a rotini or even just a flat noodle.
• Sour cream: Look for a light sour cream in keeping with the calorie count.
• Cottage Cheese: Find a “nonfat” cottage cheese.
• Flour: All-purpose white flour or unbleached flour. Flour will help thicken the sauce.
• Milk: 2% or 1%, I don’t recommend a skim as you need some fat. (I have not tried almond milk)
• Egg: The egg will help bind your ingredients.
• Ham: A plain ham will help the other flavors in the sauces come through. Search for an extra-lean ham.
• Pepper: I used a green pepper and chopped it well.
• Celery: You don’t need much, just a stalk or so. Check out my Reader Questions & Tips below to learn more about choosing the best bunch of celery.

Low-Fat Ham and Sour Cream Pasta Variations

Meats: I think that the ham is the perfect meat to have with this dish, you could try cajun ham, honey ham, or any of the other flavors as well. Keep in mind that unless it is a lean cut it will add the calories back in.

Sour cream: You could substitute a few tablespoons of blue cheese or ranch dressing.

Cottage cheese: The cottage cheeses is the star of the show here so I would keep that the same.

Pepper: A sweeter pepper such as yellow or orange would be divine in this dish. Add some red pepper flakes for some heat.

Vegetables: Substitute the celery for the same amount of peas, fresh or frozen or a combination of any mixed vegetables.

Questions & Answers

Why does the cottage cheese stay lumpy when I mix the sauce? Some cheeses such as mozzarella, feta, ricotta, and cottage cheese are not supposed to fully melt. Your cottage cheese will melt somewhat, giving this sauce a richer, creamy consistency while still maintaining some of its lumps. Don’t be alarmed if it looks like curdled milk. You’re fine!

Is it supposed to look runny when I place it in the oven? Yes! This was the weird part, but trust me, it all comes together! Your dish may look just like it is covered in only milk. What you really see is the cottage cheese has settled somewhat as it is heavier allowing the milk and the sour cream to rise to the top.

Where is all the sauce when I take it out of the oven? Don’t worry! Give it a mix and everything will be blended perfectly! The cottage cheese is heavier than the sour cream so at first it seems to settle. Once mixed, everything will be coated equally and stay that way.

How can I make my celery less stringy? I remember my Nana used to use an apple peeler or the side of a sharp knife to “release the strings of celery,” as she called it. Later in life I learned that the lighter stalks of celery don’t contain the hard strings of the celery like the darker green ones do.  How many of us equate the darker green to the better pieces? Funny how our minds work that way.

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The Best Ham Casserole with a Light White Sauce

This amazing, creamy, easy to make ham casserole with a light sour cream and nonfat cottage cheese will become your favorite. Departing slightly from some of the heavier casseroles that have a super thick and rich, ie. calorie ridden sauce, comes this little gem! The taste of the nonfat cottage cheese is an unexpected flavor the blends well with the slightly tangy taste of the sour cream. You don’t really taste one flavor over another, just a beautifully blended low-fat and light tasting dish.

Course Main Course

Cuisine American

Keyword ham, light, low fat, pasta, quick, easy, healthy, light, sour cream

Prep Time 15 minutes

Servings 4 servings

Calories 219kcal

Author Sharon Knott

Ingredients

• 1½ cups bowtie pasta
• 4 ounces light sour cream
• 6 ounces nonfat cottage cheese
• ½ tablespoon all-purpose flour
• 6 tablespoons milk (6 tablespoons=1/4 cup + 2 tablespoons)
• 1 egg
• 1 cup extra-lean ham (cubed)
• ¼ cup green bell pepper (chopped)
• ¼ cup celery (finely chopped)

Instructions

• Preheat oven to 325° F. Spray 1½ quart pan with nonstick cooking spray.
• Cook pasta to desired doneness and drain. Set aside.
• In a bowl, blend together sour cream, cottage cheese, flour, milk and egg.
• In another bowl, combine ham, bell pepper and celery, mix well.
• Add all ingredients together, including the pasta and gently toss. This is the part where it will look very soupy. That is how it should look.
• Pour into pan and bake 60 minutes or until heated.
• Stir once you remove the pan from the oven. Upon removing from the oven, it will look like much of the liquid is gone. Don't worry, it's hiding below as the cottage cheese is heavier than just a sauce. As you gently stir the entire thing will meld together. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 25g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 584mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg

The post The Best Ham Casserole with a Light White Sauce first appeared on Plated for Two.

The post The Best Ham Casserole with a Light White Sauce appeared first on Plated for Two.

I never really knew there was a difference between “crumb cake” and “coffee cake” until I googled it, but there is! I knew right away that I was more a lover of crumb cake than coffee cake and thus I came up with this recipe. I hope you like it as much as my friends do! They request it any time we have a weekend at my house.

So what is the difference between coffee cake and crumb cake? The biggest difference is the amount of streusel topping. While coffee cake has less of it, a crumb cake has plenty, some would say almost half topping to half batter! Not only that, but the topping is thicker with more large crumbles. Coffee cake got its name as it became a favorite delicacy to have with a cup of Jo, but crumb cake can be added to any meal course or stand alone for a snack. Not a coffee drinker? New York Style Crumb cake tastes just as good washed down with a glass of milk or some hot tee.

Now let’s go over the “New York” style crumb cake terminology. Streusel kuchen, aka crumb cake, is thought to have originated in Germany and was primarily a “yeast-based” cake. New York style crumb cake is a “cake-batter” recipe so it doesn’t require the extra rise time as when using yeast in a recipe does. Fine by me! Anything that takes less time to prepare and ends up in my tummy faster earns extra points!

Typically, I list other ingredients that go well in a recipe; however I like this one to stand on its own. You could add blueberries or cut up strawberries, Next time check out my blueberry sconce recipe or my Banana Bread with Two Layers of Streusel recipe where you can enjoy a double layer of extra streusel .

New York Style Crumb Cake Ingredients

Dark Brown Sugar: I like to use dark brown sugar, but you can substitute for light. Dark adds a more robust flavor.
Granulated Sugar: Using two types of sugar helps with the topping’s texture and adds a more mild sweet taste to the cake layer.
Flour: I use an all-purpose flour. Be sure to spoon your flour into the measuring cup then run a knife across the top to level it off. If you dig your measuring cup directly in the bag then scoop the flour up, you will get a higher amount of flour and your crumb cake will feel heavier and drier.
Cinnamon: I find that the cinnamon is an essential ingredient and adds a warm, earthy, depth to the crumble topping.
Butter: If you use unsalted butter, you can add salt, if you use salted, omit the 1/4 teaspoon of salt.
Salt: Stated above, omit the salt if your butter is salted.
Baking Soda and Baking Powder: By adding the baking powder in addition to the usual baking soda, the crumb cake will get additional lift.
Eggs: You will want these to be at room temperature . Set in a bowl of warm water for 10 minutes.
Vanilla: Enhances the flavors of the other ingredients.
Sour Cream: Aids in creating moistness. Do not use a fat free sour cream or your consistency will be off.

Putting Your Crumb Cake Together

I usually make more topping than called for in recipes but the ingredient quantities listed in the recipe card represent more than enough to give you a good percentage of crumb topping to batter.

As we move onto the cake mix you may be wondering how you “half an egg.” Check out the following photos to see a special measuring beaker that does just that. I use it often for measuring half an egg. The typical large egg is approximately 3 tablespoons, for this I use the largest measuring beaker. It’s easy to scramble an egg and measure it out in this easy to pour measuring cup. You pour slowly and check often until you reach 1 1/2 tablespoons. If you don’t have this measuring beaker, simple use a measuring tablespoon to do the job.

Helpful Tips

Dark vs light brown sugar: Regular light brown sugar will work as well, I like to use the dark brown sugar to make the streusel a more prominent flavor against the batter.

Pasty looking crumb topping: After melting the butter let it sit for a minute or two, mixing butter that is too hot in with the sugars will cause the sugars to melt. You want to be very careful while mixing any type of topping, especially when you are using such a thick layer. Just mix until your topping starts to clump together, then stop.

Using yogurt: This is one of those recipes where you want to go all in. If however, you only have a low fat yogurt you can use that. I would not recommend using a greek yogurt as the tang may be offsetting to the richness intended with the sour cream and streusel topping.

Measuring the proper egg amount without the measuring device. You can still scramble your eggs into a bowl. Use a measuring tablespoon and take out your 1 1/2 tablespoons.

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New York Style Crumb Cake

This New York Style Crumb Cake is soft, super moist and loaded with a buttery brown sugar and cinnamon crumble that is out of this world.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword New York Style Crumb Cake

Prep Time 15 minutes

Total Time 1 hour 15 minutes

Servings 9 servings

Calories 435kcal

Author Sharon Knott

Ingredients

Crumb Topping

• ½ cup dark brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• 1 stick butter (melted)
• 1¼ cup flour (spooned into measuring cup/level)

Crumb Cake

• 1¼ cup flour (spooned into measuring cup/level)
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 6 tablespoons butter
• ½ cup granulated sugar
• 1½ large eggs
• 1 teaspoon vanilla
• ½ cup sour cream (full fat)

Instructions

• Preheat oven to 350 °F. Grease or line an 8 X 8 inch pan with parchment paper or grease a cupcake tin.

Crumb Topping

• In a small bowl, mix brown sugar, granulated sugar, ground cinnamon, salt. Stir in the melted butter with a fork, then fold in flour making sure to keep the topping in large pieces. (If you over blend it will look more like a paste.) Set aside.

Crumb Cake

• In another bowl, combine flour, salt, baking soda and baking powder. Set aside.
• Beat the butter and granulate sugar on high speed until smooth and creamy, approximately two minutes depending on your mixer. Be sure to scrape down the sides since the mixture amount is small enough to be flung to the side often.
• Add eggs, vanilla and sour cream and beat on high. The mixture may look like it has not blended well but that is okay.
• Keep scraping the sides of the bowl while adding the dry ingredients. Beat on the lower speed until smooth but do not overmix. You are going for a more sticky, thick batter.
• Spread half the batter in your loaf pan or muffin tins.
• Add half the steusal topping and press down with your fingers or a spatula or large spoon until the topping has a flat appearance.
• Spoon in remaining cake batter mix and level.
• Add the remaining streusel, still pressing down in the batter mix until smooth.
• Bake for 45-60 minutes. Be sure to check at the 45-minute mark since different pans cook for different times. I used an 8 X 8 pan. If you use a cupcake tin, bake for 25 minutes then check every few minutes. Use the toothpick test in the center, it's done when the toothpick comes out clean. I covered the crumb cake at about 30 minutes to keep the topping from browning too much.
• Let cool on a wire rack for about 30 minutes prior to taking out. You can drizzle with an icing or dust with confectioner's sugar, although I like it just as it is.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 363mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

The post New York Style Crumb Cake first appeared on Plated for Two.

The post New York Style Crumb Cake appeared first on Plated for Two.

Lets dive right in here, I’ll admit, I wasn’t a fan of brussels sprouts, like ever. When I was young, they weren’t even served in my family. They must not have been fans either! When I was married, they were served at every holiday by the “other side,” and to be fair, every few years or so, I would try one to see if any new taste buds had moved in. Nope, NADA!

It wasn’t until I tasted one at a restaurant, from my friend’s plate, mind you…that I took notice! I expected it to be the same “sock in my mouth” kind of taste and feel that I had experienced in the past. But when I looked across the table, they just looked different, better, because they were coated in something and looked crispy, not like green boiled eyeballs.

Reaching over I speared one and popped it in my mouth. My eyes lit up like a child on Christmas morning!

“What in the world?” I said out loud as I examined why these were so yummy.

I know what you are thinking, everything tastes better at a restaurant. From that point on, I started to experiment and roast brussels sprouts in my oven and they turned out just as tasty. In turn I eventually served them at my holidays. I was on a mission to convert all my brothers as well, and I did!

Just imagine how delighted I was when the air fryer came out! I could now cook smaller batches for just myself in no time and without firing all up the whole oven. Needless to say, I eat these fine vegetables several times a month now, and with the modern marvel of the air fryer, you can too.

What is an Air Fryer?

Crispy food without all the calories: The greatest advantage to using an air fryer, is achieving a crispy dish without all the added calories that frying your food can produce. They came in all sizes and styles. Single basket, double basket, convection and air fryer in one, the list goes on.

What type of appliance is it similar to? This countertop appliance is like a convection oven in that it circulates hot air, but does it take less time to cook your dish, but it only take a few minutes to preheat so its ready to go when you’re done prepping your food.

Doesn’t heat your kitchen up: Another great advantage is it won’t heat up the kitchen like a convection or regular oven will especially helpful in the summer, right?

Space: if you’re not fond of having another appliance on your countertop, don’t worry, these compact babies can be stowed in a cupboard, panty or your coat closet! That a win win!

Parmesan Brussels Sprout Ingredients

Brussel Sprouts: Use brussels sprouts that are similar in size for even cooking. Smaller brussels sprouts will be sweeter. The larger the brussels sprout, the more like cabbage they will taste.
Olive Oil: Olive oil helps the parmesan stick..
Salt and Pepper: Season to taste.
Parmesan Cheese: Use fresh grated parmesan for best results.
Garlic Seasoning: Add some depth.

Making Parmesan Brussels Sprouts in the Air Fryer

1. Preheat air fryer.
2. Prepare your brussels sprouts.
3. Coat brussels sprouts with oil, then the seasoning.
4. Bake in air fryer halfway.
5. Coat with parmesan cheese.
6. Finish cooking.

Variations for Air Fryer Brussels Sprouts

Yes, let’s talk variations, there are so many! This is just a basic brussels sprouts recipe, but lets face it, you can spin your taste buds in so many different direction with this one. I like to keep in mind what my meat is flavored with as well. If I use garlic in my meat, I omit it here and vice versa.

Seasoning: Omit the garlic and use an Italian seasoning, try a Cajun spice or taco seasoning. Drizzle with some balsamic glaze or maple syrup when they are done for some added sweetness. Use some panko breadcrumbs or flavored, crushed croutons.

Toppings: Try a different cheese, blue cheese comes to mind, or omit it all together. Add crumbled bacon bits for another layer of flavor. Ty pine nuts for added flavor and crunch. Sprinkle some red pepper flakes or minced onion on top.

Brussels Sprout Storage

How do I store these? Line up on a plate or single layer in a bowl if you only have a few left over. Cove with plastic wrap for 3-4 days. Heat in toaster oven to retain crispness or in te microwave.

Can I freeze these? I would not recommend freezing these.

What if I want to make more than just two servings but the air fryer is packed? when using an air fryer it cooks everything by circulating air so having space in-between your food is your friend. If you can’t cook your brussels sprouts without overcrowding them, cook in batches.

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The Best Air Fryer Brussels Sprouts with Parmesan

Air Fryer Parmesan Brussels Sprouts cooked to perfection, tender on the inside, crispy brown on the outside. loaded with heaps of flavor and topped with fresh, melted, parmesan cheese.

Course Side Dish

Cuisine American

Keyword air fryer, brussels sprouts, crispy

Prep Time 5 minutes

Cook Time 8 minutes

Servings 2 servings

Calories 227kcal

Author Sharon Knott

Equipment

• 1 Air Fryer

Ingredients

• 12 ounces brussels sprouts sliced in half
• ¾ tablespoon extra virgin olive oil
• ⅓ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• ½ cup freshly grated parmesan cheese

Instructions

• Preheat air fryer to 390° Fahrenheit.
• Wash the brussels sprouts, rinse and pat dry.
• Trim stubbly ends and remove all lose leaves, then slice each brussels sprout in half.
• Place in bowl with oil, garlic powder, salt and pepper. Toss well.
• Arrange in air fryser with flat side up. Be sure to space evenly for plenty of air flow. This prevents it from steaming.
• Cook for 8 minutes. Remove basket and shake the brussels sprouts. Top with parmesan cheese and cook another 8-10 minutes until crisp.

Nutrition

Calories: 227kcal | Carbohydrates: 19g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 480mg | Potassium: 715mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1499IU | Vitamin C: 145mg | Calcium: 293mg | Iron: 3mg

The post The Best Air Fryer Brussels Sprouts with Parmesan first appeared on Plated for Two.

The post The Best Air Fryer Brussels Sprouts with Parmesan appeared first on Plated for Two.

A few dishes have made it to my “favorite list” and this apple crisp with it’s crunchy topping is one of them! I often give a pan of apple crisp to my family or friends as part of their birthday present because they love it so much. When I head out for a baby shower or bridal party, you can bet I double the recipe and bring a big pan of this wonderful dessert along as well.

I thoroughly enjoy fall with all the different apple orchards here and when their establishment includes a shop with apple cider donuts and home goods for sale, I’m all in. I can find a greater variety of apples when I go to these orchards and I love that each aisle carries the name of the apple and highlights its attributes. You get to pick your own so you can mix and match all you want.

Making this treat is always a binge worthy affair. I literally start eating this from the first apple I slice to chasing that last spoonful of oatmeal brown sugar topping as it slides into the oven. Some have very strong opinions on how they like their apple crisp served. Hot, warm, cold, plain, with/without ice cream or whipped topping…I love it any which way.  And if you thought it was just a dessert-think again! Serving apple crisp as a side with breakfast or lunch is just as acceptable.

Ingredients for Apple Crisp

Apples: I always use several different apples in my apple crisp. Some of my favorites are fuji and honey crisp. Both of these apples hold up well without getting mushy and they taste sweet as opposed to tart. I’m always on the hunt for some hybrid apples and am amazed at what I find sometimes! This time around I was able to score a sweetango apple which has a sweet flavor with hints of honey, citrus and spice. I was pleasantly surprised by the unexpected extra juicy crunch this apple added to the crisp.
Brown sugar: For this recipe I used light brown sugar, but I often use dark brown as well or half dark and half light.  Dark brown gives it a deeper, more robust flavor. I would suggest making your next apple crisp with dark brown sugar and see which one you like better.
Flour: A good all-purpose flour works the best.
Butter: You can use unsalted or salted.
Cinnamon: I like to add some ground cinnamon to the apples as well as the topping.
Topping: Ice cream or whipped topping with some caramel sauce takes this up a notch.

How to Make Apple Crisp

FOR THE FRUIT DISH

1. Peel the apples.
2. Slice each apple into pieces.
3. Mix apples and cinnamon together in a bowl.
4. Butter a baking dish and add apple mixture.

FOR THE TOPPING

1. Mix flour, brown sugar, and oats.
2. Cut butter into small pieces and add to bowl.
3. Use a pastry cutter to mix butter and dry ingredients.
4. Use your hands to blend thoroughly.

Variations for Apple Crisp

Nuts: Chopped walnuts or pecans added to the topping add extra crunch.
Spices: Cloves or nutmeg pair well with cinnamon. You can add 1/4 teaspoon of either to your topping.
Fruit: Add a small handful of fresh fruit such as raspberries, blueberries, or peaches and mix in with the apple layer. Also, try dry fruit pouches containing cranberries, cranberries and candied pecans or walnuts, or cranberries and blueberries, in with the apples or the topping.
Flavoring: Try adding ½ teaspoon of vanilla or maple flavoring to the topping.
Toppings: Serve hot or cold with a dollop of vanilla ice cream. Try one of the flavored ones such as butter pecan ice cream, butterscotch, or berry swirl. Breyers even has a lactose free vanilla ice cream. If you still want a creamy topping but not something that will melt into the crisp as much, then opt for some whipped cream. Add an additional layer of topping with nuts, chocolate chips, jimmies or flavored sauces.
Sauces: Don’t just stop at the ice cream or whipped cream. Drizzle vanilla, caramel, white chocolate flavor, chocolate, or sea salt caramel sauce on top. Ghirardelli has some great sauces in squeeze bottles.

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Apple Crisp with Crunchy Oatmeal Topping

Crispy, sweet and tart apple crisp with a buttery cinnamon, brown sugar and oatmeal topping, served with a scoop of a favorite vanilla ice cream and a drizzle of caramel topping. If you’re  looking for a dessert or treat that is a little lighter than a typical cake recipe, this is it!

Course Dessert

Cuisine American

Keyword apple crisp, cinnamon, crunchy oatmeal topping

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Calories 467kcal

Author Sharon Knott

Ingredients

Apple Layer

• 6 medium apples peeled and cut
• 1 teaspoon cinnamon ground

Oatmeal Crumb Topping

• ½ cup butter salted or unsalted
• ¾ cup flour
• 1 cup brown sugar light
• ¾ cup oats old fashioned/rolled oats
• 1 teaspoon cinnamon ground

Instructions

Apple Layer

• Preheat oven to 350 °F and grease the bottom and sides of an 8 X 8 pan with butter.
• Wash your apples and peel them with a vegetable peeler. If you don't have a vegetable peeler you can slice your apples like a pie into small triangle pieces. Use a pairing knife, slice off the core and remove the skin on each piece.
• Cut apples into ½ X 1 inch pieces and place in a bowl.
• Sprinkle with cinnamon and toss apples until coated.
• Pour apples in baking dish and evenly distribute.

Oatmeal Crumb Topping

• Thoroughly mix flour, brown sugar, oats and cinnamon in a bowl.
• Cut your stick of butter into smaller ½ tablespoon pieces and add to your dry ingredients.
• If you have a food processor you can use that to pulse your mixture. You can also use a pastry knife to begin to cut the flour into the dry ingredients. When I get to a certain point, I start to press the butter into the mixture with the back of my hand balled into a fist, then pick up the chunks and further mix everything together with my fingers by pressing the dry ingredients into the butter.
• Continue mixing your topping until you have a chunky texture.
• Crumble topping evenly over the apples.
• Bake for 45 minutes or until apples are soft but not mushy. I like to cover my dish after about 35 minutes so the topping doesn't get too brown. Serve warm with ice cream or whipped topping and a drizzling of caramel sauce.
• Store uncovered on counter or covered in refrigerator for 3 days. Rewarm in microwave if desired.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 80g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 304mg | Fiber: 6g | Sugar: 55g | Vitamin A: 573IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

The post Apple Crisp with Oatmeal Topping first appeared on Plated for Two.

The post Apple Crisp with Oatmeal Topping appeared first on Plated for Two.

When you bite into one of these soft, flavorful cookies, it will remind you of a blueberry muffin. It’s like the two had a child and this is it! I love incorporating fruit into a recipe because it eases my conscience. The cream cheese and blueberry are the stars of this show, but make no mistake, the fresh lemon with its zest really takes this up a notch.

Because these are a cookie and not a muffin, they are easier to bag up and take anywhere. they are aso easier to pop in my mouth without leaving any evidence on my shirt! And because these are smaller in the cookie version, I can eat two and be under the number of calories Had I eaten an entire muffin instead.

I chose 12 cookies because these are great to binge on for a few days.

Ingredients for Cream Cheese Blueberry Cookies with Lemon Glaze

Sugar: White granulated
Butter: Salted or unsalted
Cream Cheese: Bring the cream cheese to room temperature.
Egg: Bring your egg to room temperature.
Vanilla: I prefer a quality natural vanilla.
Flour: All-purpose white flour.
Baking soda/powder: Check the expiration dates on these, your cookies will fail to rise if expired.
Salt: Whether you use salted or unsalted butter, still add the 1/8th teaspoon.
Blueberries: Use fresh not frozen. Frozen will add unwanted moisture to your dough.

How to Make Cream Cheese Blueberry Cookies with Lemon Glaze

1. Preheat oven.
2. Cream sugar, butter and cream cheese.
3. Add egg and vanilla.
4. In another bowl, mic dry ingredients.
5. Combine wet and dry ingredients.
6. Fold in blueberries.
7. Drop onto cookie sheet.
8. Bake until done, cool.
9. Make icing and drizzle over.

An average large egg is approximately 3 tablespoons. Whisk your egg in a small bowl and use half for this recipe. If you have this product you can more accurately divide your egg by pouring half into your bowl. Since cooking for two often requires half of an egg often, I highly recommend purchasing one. You can find this product by clicking on the link below.

Blueberry Cream Cheese Cookies with Lemon Glaze

Soft, thick chewy, cream cheese cookies bursting with fresh blueberries and covered in a sweet lemony citrus glaze. These Blueberry Cream Cheese Cookies with Lemon Glaze cookies taste so light and refreshing in the summer, but will quickly become a favorite any time of the year.

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Course: Dessert

Cuisine: American

Keyword: blueberry, cookies, cream cheese, lemon glaze

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Servings: 12 cookies

Calories: 142kcal

Author: Sharon Knott

Ingredients

Cookies

• 2 ounces cream cheese room temperature
• ¼ cup butter softened
• ½ cup granulated sugar
• ½ large egg
• ½ teaspoon pure vanilla extract
• 1¼ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup fresh blueberries

Lemon Glaze

• 3/4 cup confectioners sugar
• 1 teaspoon lemon juice
• ½ tablespoon milk
• ½ teaspoon vanilla optional
• 1 freshly grated lemon zest

Instructions

Cookies

• Preheat oven to 350° Fahrenheit. Lightly spray a cookie sheet with cooking spray or line it with parchment paper.
• Cream together the room temperature cream cheese, butter and sugar, until smooth. Add in the half an egg and vanilla and beat until incorporated. Set aside.
• In another bowl, cream the sugar, flour, baking powder, baking soda, and salt.
• With the beater on low, mix the dry ingredients with the wet ingredients until blended well.
• Gently fold in blueberries with a rubber spatula being careful not to break them.
• Drop dough by heaping tablespoons onto cookie sheet or use a cookie scoop.
• Bake for 10-12 minutes. Let cool on wire rack. Drizzle with lemon glaze.

To Make the Lemon Glaze

• Mix the powdered sugar, lemon juice, milk, and lemon zest together.
• Drizzle lemon glaze over cooled cookies.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post Blueberry Cream Cheese Cookies with Lemon Glaze first appeared on Plated for Two.

The post Blueberry Cream Cheese Cookies with Lemon Glaze appeared first on Plated for Two.

We’ve all had our fill of Christmas cookies at times. Same cookie recipes, different plate, right? Strawberry glazed thumbprint cookies have a visual appeal to them that is undeniable and a wonderful sweetness created by strawberry jam.

I remember when I first ate one of these at a family Christmas party. They tasted just like strawberry poptarts! The very next Christmas I begged my mom to let us add them as one of our cookies and the rest is history.

As my kids grew up, they never tired of jelly, jams and preserves. And because we often picked fruit and canned a few jars, our
strawberry glazed thumbprint cookies also became, blueberry, raspberry and apricot filled.

Ingredients for Strawberry Thumbprint Cookies

• Butter: Adds moisture and richness to the dough.
• Sugar: Provides sweetness.
• Extracts: Vanilla and almond extract are used in the cookie, adding a beautiful warmth.
• Flour: Regular all-purpose flour, helps bind the dough together and gives the cookie structure.
• Jam: While I love strawberry jam in this cookie I’ve shown it with apricot and blueberry.
• Glaze: The glaze for this cookie is super easy. Powdered sugar, water and vanilla, almond or lemon extract.

How to Make Thumbprint Cookies

1. Cream Butter until light and fluffy.
2. Beat in the granulated sugar, and vanilla and almond extract.
3. Slowly add flour and mix on low until soft dough forms.
4. Cover dough and chill.
5. Scoop dough into balls.
6. Place on cookie sheet and press center down.
7. Fill with strawberry jam (or any other flavor) and bake.
8. Cool and drizzle glaze over cookies.

Some prefer the smoother consistency of a jam or a preserve but if all you have is the preserve version of your favorite jam, there is no need to run out and get another jar of something else. Simply place a couple tablespoons in a bowl and press the preserves down with a spoon, fork or the back of a spatula, separating out any chunks.

Using raspberry preserves versus raspberry jam gives you a different choice. Here, you have to decide whether you want the raspberry seeds in your cookie, if not, it’s best to hunt down the jam version.

Roll dough into one inch balls, then press the back of a measuring spoon into the dough. If the sides of the dough show any signs of cracks, gently push them back together and smooth over with your finger.

Use a teaspoon to place your jam into the indent in each cookie. Your jam dollop shouldn’t be much higher than the edges of your unbaked cookie.

Pop in the oven and watch your cookies. Don’t let the edges brown or you will have a dry, crumbly cookie. Let cool on baking sheet before removing to cooling rack. Drizzle with icing and let set before putting away.

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Strawberry Thumbprint Cookies

These soft, shortbread thumbprint cookies, filled with a dollop of strawberry and a drizzle of glaze, will fly off your Christmas platter so fast you may want to double the recipe!

Course Dessert

Cuisine American

Keyword jam, strawberry, thumbprint cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 12 cookies

Calories 110kcal

Ingredients

• ½ cup butter, room temperature (1-stick)
• ⅓ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup + 2 tablespoons all-purpose flour

Glaze

• ½ cup powdered sugar
• ½ tablespoon water
• ½ teaspoon vanilla extract (or lemon or almond extract)

Instructions

• In a mixing bowl, cream butter until light and fluffy, approximately 2-3 minutes.
• Beat in granulated sugar. Add vanilla and almond extract.
• Slowly add flour and mix on low until soft dough forms, scraping the sides down as needed.
• Cover dough with plastic wrap and chill for 2 hours or overnight.
• Preheat oven to 350° F. Line a cookie sheet with parchment paper.
• Scoop dough with a 1-inch cookie scoop or a spoon. Roll each scoop until smooth.
• Place on cookie sheet and press center down. Use your thumb or the back of a round measuring spoon. If the dough cracks, simply smooth it over gently with your finger before baking.
• Fill with strawberry jam and bake for 13-14 minutes. Do not over bake or you'll get hard cookies. Allow cookies to cool before adding glaze.

Glaze

• Whisk powdered sugar, water and vanilla. Place glaze in a sandwhich baggie and cut a small hole in one corner. Space the cookies half an inch from each other and drizzle over the cookies as a whole so as not to waste the glaze.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Fiber: 0.003g | Sugar: 11g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg

The post Strawberry Glazed Thumbprint Cookies first appeared on Plated for Two.

The post Strawberry Glazed Thumbprint Cookies appeared first on Plated for Two.