Butterbeer Cupcakes

 
From Sunday Sweets
Makes 18
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For the cupcakes:
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
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For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
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no-bake nutter butter nutella pie

From Eat live run

for the crust-
24 nutter butter cookies
1/4 cup butter
for the filling-
2-8 oz. packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup nutella
1/2 cup whipping cream
for nutella ganache {optional}
1/4 cup nutella
1/4 cup cream {or more if you like a thinner ganache}

Directions:
Spray 9-inch pie plate with non-stick cooking spray and set aside.
{1}Place nutter butter cookies into food processor and grind until they are fine crumbs. Stir together with melted butter.
{2}Press into prepared pie plate. Place into refrigerator to chill.
{3}For the filling, whip cream cheese and sugar together until well blended. Stir in vanilla and nutella. Scrape sides of bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick.
{4}Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours.
To serve, prepare nutella ganache by microwaving nutella and cream together until a thin sauce forms. Drizzle over pieces of pie.

Peanut Butter Fudge Treats

From Joy the Baker

Rice Krispy Treats

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. ( You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it’s done. I just forgot this step. But as recorded in the comments below, some people had trouble with the wax paper sticking to the Krispie treats.  A well sprayed pan might just be your best bet!) Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge
recipe from Alton Brown

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge

• 2 Tbsp butter
• 2/3 cup evaporated milk
• 1 2/3 cups sugar
• 1/2 tsp salt
• 2 cups miniature marshmallows
• 1 1/2 cups semisweet chocolate chips
• 1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and give to your friends.

Chex Lemon Buddies

From Smashed peas and carrots

9 cups Rice Chex cereal

1 1/4 cup white vanilla baking chips

1/4 cup butter or margarine

4 tsp grated lemon peel

2 Tbsp lemon juice

2 cups powdered sugar

Measure cereal into a large mixing bowl and set aside.  In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir.  Microwave about 30 more seconds or until mixture can be stirred smooth.  Pour mixture over cereal, stirring until evenly coated.  Pour into a 2-gallon resealable food storage plastic bag.  Add powdered sugar, seal bag and shake until all the cereal is well-coated.

Chicken Tetrazzini

From Giada De Laurentiis

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Parmigiana

From Racheal Ray

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup chopped parsley (about a handful)
• 2 tablespoons chopped oregano (about half a palmful)
• Salt and freshly ground black pepper
• 8 chicken breast cutlets, about 1 1/2 to 2 pounds
• 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
• 3 to 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 small, yellow-skinned onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
• 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
• 1 cup shredded mozzarella

Preheat broiler.

Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are. Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be.

While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 2 tablespoons EVOO, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onion. Cook 5-6 minutes, stirring often, until the veggies have softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper.

Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler until the cheese has melted and is lightly golden brown, about 3 minutes. Garnish with some chopped basil before serving.

Asian Pepper Steak

From Rachael Ray

• 3 pounds beef sirloin
• 3 tablespoons cornstarch, for dusting meat
• 3 cloves garlic, grated or finely chopped
• 2 tablespoons ginger, grated
• 1 large onion, sliced
• 3 red bell peppers, sliced
• 3 yellow bell peppers, sliced
• 1 8-ounce can tomato sauce
• 4 tablespoons brown sugar
• 3/4 cup soy sauce
• Ground black pepper, to taste
• 2 cups rice
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• Topper:
• 2 cups bean sprouts
• 1 cup cilantro, roughly chopped
• 2 limes

Yields: Serves 6-8

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

Serve on top of cooked rice.