Everything But The Kitchen Sink Recipes

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
• Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Preheat the oven to 500 degrees F.
• Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
• On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
• Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
• Place the pizza in the oven and cook until the edges are just golden to dark brown,
• 10 to 12 minutes.
• Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9" baking pan with non-stick cooking spray.
• Place the butter in a large saucepan and melt over low heat. Take the saucepan off the heat and add brown sugar; stir until completely incorporated. Let butter and brown sugar mixture cool for 5-6 minutes. Slowly add in the vanilla and then add in the eggs one at a time, mixing after each one.
• In a separate bowl, mix together flour, baking soda, and salt. Add half of the flour mixture into the saucepan and stir well. Continue to stir as you add the rest of the flour mixture.
• Fold in any add-ins that you want to include (chocolate chips, nuts, etc). Spread batter in prepared 13x9" pan. Bake for 25-28 minutes or until a toothpick inserted into the center of the bars comes out clean (be sure to not overcook, as they will not be soft and chewy if cooked for too long!).
• Let cool and cut into bars.

Steps:

• Preheat oven to 350.
• Cook breakfast sausage in skillet over medium-high heat until browned.
• While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
• Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
• Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
• Evenly pour/smear cheese wiz over top of potatoes.
• Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
• Bake at 350 for 50 minutes, until center is set and puffy.
• Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
• Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
• Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.

Steps:

• 1. Gather your ingredients, preheat oven to 350 degrees and place rack in center. IPrepare pans with parchment paper if not using non stick pans.
• 2. Cream your butter in a large bowl, add in sugars (if using salted butter just omit the salt)
• 3. Beat 2 eggs and add to wet ingredients, along with vanilla
• 4. Combine your dry ingredients: flour, baking soda, baking powder, salt
• 5. Mix the wet with the dry. I used a mixer
• 6. Stir in the oats, along with any add ins you have. The amounts are just a sugggestion. You can combine any left over chips and fruit that you have in any amount thast is left.
• 7. Bake for 16-18 minutes. I got 24 cookies but I used an ice cream scoop. You can make them any size just watch the time in the oven.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan, I use Bakers Joy baking spray.
• Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
• Then beat on medium speed for 4 minutes.
• Fold in all other ingredients until well mixed.
• Pour into prepared bundt pan.
• Bake for 50 minutes or until toothpick inserted into cake comes out clean.
• Cool in pan on wire rack for 15 minutes.
• Invert and remove cake from pan onto wire rack.
• Cool completely.
• Dust with confectioners sugar.