Chick Pops (Chicks on a Stick)

 

• 12 Double Stuf golden Oreo cookies
• 1 1/2 cups bright yellow candy melts (such as Wilton)
• 2 teaspoons canola oil
• 12 white paper treat sticks
• 3 orange jelly beans
• 12 pairs Wilton candy eyeballs
• 1 tablespoon white nonpareils
• 1 piece Styrofoam (to hold sticks while they dry) or wax paper

Directions

1. Place cookies on a baking sheet. Microwave candy melts and oil in a glass bowl or measuring cup at 50% power for 1 minute. Stir. Continue melting at 50% power in 30-second increments (stirring after each) until smooth.
2. Dip a treat stick into melted candy, then insert into cookie filling, pressing down to sandwich. Refrigerate 5 minutes to firm.
3. Carefully cut jelly beans in half lengthwise, then cut each half in half crosswise (for a total of 4 pieces from each; these will become the beaks).
4. At any time, return melted candy to microwave for 15 seconds to keep fluid. Dip a cookie into melted candy, then shake off excess. Scrape back of cookie along bowl edge to keep from dripping. Add eyes and jelly bean beak. Hold cookie over a bowl and use a small spoon to add nonpareils at the bottom to resemble an eggshell. Secure stick in Styrofoam or place flat on a sheet of wax paper and continue with remaining chicks.

http://www.familycircle.com/recipe/pop-chicks/

Flower Cake

Ingredients 

 

Cake

• 2 1/2 cups cake flour (not self-rising)
• 1 1/3 cups sugar
• 1 tablespoon plus 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2/3 cup solid vegetable shortening
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 large eggs

Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 1 box (16 oz) confectioners' sugar
• 3 tablespoons half-and-half or milk
• 1 teaspoon vanilla extract
• Pink gel food coloring
• Generous 1/2 cup assorted-colored M&M's (makes 15 flowers)

Directions

Cake

1. Heat oven to 350 degrees . Coat two 8-inch round cake pans with nonstick cooking spray. Line pans with wax or parchment paper; coat paper with spray.
2. Combine flour, sugar, baking powder, salt, 1/2 cup of the milk and the shortening in a large bowl. Beat at low speed until blended, then beat on high speed 2 minutes.
3. Combine remaining 1/2 cup milk, the lemon juice, lemon zest and eggs in a small bowl. Gradually add to batter and beat on high speed 2 minutes longer, scraping down sides of bowl occasionally. Divide batter between pans.
4. Bake at 350 degrees for 33 to 35 minutes or until a toothpick inserted in center tests clean. Cool cakes in pans on racks 15 minutes. Remove cakes from pans to racks and remove paper. Let cool completely.

Buttercream Frosting

1. While cake cools, with an electric mixer, beat butter until smooth. Add confectioners' sugar, half-and-half and vanilla and beat until smooth. Tint frosting pink with food coloring. Set aside.
2. Place one cake layer on a serving plate. Spread top with 1 cup of the frosting. Gently press second cake layer on top. Spread remaining frosting on side and top of cake. Press M&M's into cake to resemble flowers, alternating colors of centers and petals.

http://www.familycircle.com/recipe/flower-cake/ 

Lemon Bars with Olive Oil and Sea Salt

Ingredients

For the crust:

• 1 ¼ cups/155 grams all-purpose flour
• ¼ cup/50 grams granulated sugar
• 3 tablespoons/25 grams confectioners’ sugar, plus more for sprinkling
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon fine sea salt
• 10 tablespoons/142 grams cold unsalted butter, cut into cubes

For the curd:

• 4 to 6 lemons
• 1 ½ cups/300 grams sugar
• 2 large eggs plus 3 yolks
• 1 ½ teaspoons/5 grams cornstarch
• Pinch of fine sea salt
• 4 tablespoons/57 grams butter
• ¼ cup/60 milliliters fruity extra-virgin olive oil
• Confectioners’ sugar
• Flaky sea salt, for sprinkling

Preparation

1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
2. To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
4. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
5. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Cooking Notes

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Melissa Clark 10 months ago

If anyone is having problems with the curd setting up, it's probably because either the curd didn't reach a vigorous enough boil, or you may have over boiled it. The curd need to come to a full boil and stay there for at least 30 seconds or so. You should see it thicken up before you take it off the heat. But overboiling will thin it out. Cornstarch can be tricky. One thing to note: Olive oil does make it softer than the usual lemon bar topping, so keep these in the fridge until serving time.

Reply

47This is helpful

Peter S 9 months ago

Second time I made these I think I solved the "Runny Curd" issue. Melissa's edict to bring to a boil, but no more than a minute for the curd, saw me turning it off with the first appearance of bubbles at the edges of the pan. Next time the stuff was clearly boiling across the entire surface and it resulted in a firmer curd. So, bring it to a clear boil- for about 10+ seconds. And keep on whisking as it cooks.

23This is helpful

Christina 5 months ago

I would change the cornstarch to potato starch in the lemon curd. Potato starch holds up better to heat and acidity. It won't break down and get "weepy" the way cornstarch does.

Reply

20This is helpful

S. Ann 7 months ago

Made twice to rave reviews. The second time, I used only 1 cup sugar and they were just as good.

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17This is helpful

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Slow Cooker Mac and Cheese with Bacon

Ingredients

• 12 ounces (about 4 cups) uncooked radiatore pasta (or your favorite shape)
• 8 slices bacon, cooked
• 2 cups milk
• 1 can (12 oz) evaporated milk
• 2 teaspoons Dijon mustard
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces thinly sliced deli American cheese, cut into thin strips
• 1 cup (4 oz) grated Gouda cheese

Directions

1. Coat a 4- to 5-quart slow cooker bowl with nonstick cooking spray.
2. Bring a pot of lightly salted water to a boil and cook pasta 2 minutes less than package directions. Drain. Crumble 6 slices of the bacon and add to slow cooker with milk, evaporated milk, mustard, onion powder, salt and pepper. Whisk until blended, then stir in pasta. Cover and cook on LOW for 2 1/2 hours.
3. Stir in cheeses and cook an additional 30 minutes. Crumble remaining 2 slices bacon and sprinkle on top.

Nutrition Information for Slow Cooker Mac and Cheese with Bacon

Servings Per Recipe: 6
PER SERVING: 516 cal., 22 g total fat (14 g sat. fat), 66 mg chol., 813 mg sodium, 52 g carb. (3 g fiber), 26 g pro.

Slow-Cooker Lamb Roast With Spinach and Chickpeas

Ingredients

1. 4 cloves garlic, crushed
2. 2 tablespoons olive oil
3. 2 tablespoons chopped fresh rosemary
4. 1 teaspoon cumin seeds, crushed
5. Kosher salt and black pepper
6. 1 2 1/2-pound boneless lamb shoulder roast
7. 1 15-ounce can chickpeas, rinsed
8. 1 bunch spinach, stemmed and roughly chopped
9. plain yogurt, for serving

Directions

1. Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
3. Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.

Classic Chicken and Dumplings

Ingredients

1. 1 tablespoon olive oil
2. 6 bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4 stalks celery, chopped
5. 4 carrots, chopped
6. 2 onions, chopped
7. 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2 cloves garlic, chopped
9. 2 bay leaves
10. 2 1/2 cups all-purpose flour
11. 1 tablespoon baking powder
12. 1/2 teaspoon baking soda
13. 6 tablespoons (3/4 stick) unsalted butter, melted
14. 3/4 cup buttermilk
15. 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.