Easter SnickerdoodlesCategoriesRecipes
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Easter Snickerdoodles

Makes: 12

Prep time: 20 min

Cook time: 10 min

Ingredients

Dough

1 cup (140 grams) all-purpose flour 

½ teaspoon Club House Cream of Tartar 

½ teaspoon table salt

1 teaspoon Club House Ground Cinnamon

½ teaspoon baking soda

⅔ cup (130 grams) light brown sugar

6 tablespoons (84 grams) unsalted butter, softened

2 tablespoons vegetable oil

1 egg yolk

Cinnamon coating

2 tablespoons granulated sugar 

1 teaspoon Club House Ground Cinnamon 

Royal icing

4 cups (480 g) icing sugar 

3 tablespoons meringue powder

5 to 8 tablespoons water 

Club House Yellow food colouring

Club House Red food colouring

Club House Green food colouring 

Club House Blue food colouring

Preparation

1. Preheat the oven to 375°F (190°C). Line two baking trays with parchment paper. 

2. Whisk together the flour, cinnamon, cream of tartar, baking soda, and table salt. Set aside. Cream the light brown sugar and butter together with an electric hand mixer on high until mixture turns pale and no large spots of butter remain, about 1 minute.

3. Beat oil and egg yolk into the sugar and butter until just incorporated, about 30 seconds. Any longer and the cookies’ texture could become cakey. Add flour mixture to the sugar and butter mixture and beat on low, stopping as soon as no dry spots remain. 

You should be able to roll a piece of dough easily into a ball without it sticking to your hands. Adjust with 1 to 2 tablespoons of water if it seems to dry, or 1 to 2 tablespoons of flour if it’s sticking. 

4. To make the cinnamon coating: Whisk the sugar and cinnamon together in a small bowl. 

5. Roll 2 tablespoons of dough into a ball and toss in the cinnamon mixture. Place on a baking tray and repeat with the rest of the dough, leaving at least 2 inches of space between each cookie with no more than 6 cookies on each baking tray so they have room to spread. 

6. Use the bottom of a glass or jar to flatten the balls slightly into ½-inch-thick rounds. 

Bake on the middle oven rack until the edges of the cookies are just starting to turn golden brown and the middles are puffy but still look a little underbaked (this is key to the cookies’ chewy texture), about 7 to 10 minutes. Rotate halfway through baking. 

7. When the cookies are done, remove the tray from the oven and lift one side up about 4 inches, then let it drop. This will flatten the centre of the cookies and create a level surface for decorating. Repeat with the other side of the baking tray, and then again with the second tray. Let the cookies cool for at least 10 minutes before trying to move them; otherwise, they’ll fall apart. 

9. To make the royal icing: Sift the icing sugar if clumpy and beat it with the meringue powder, and 5 tablespoons of water with electric hand beaters on low until everything is incorporated, about 1 minute. Turn beaters to high and continue beating for 1 minute more. Test the consistency of your icing by lifting a bit out with a spoon and dripping it back down into the bowl. It should take the drip 5 to 10 seconds to settle back into the icing and disappear. If it takes less time, your icing is too thin and you need to add more icing sugar. Any more time and it’s too thick, so adjust with a little water — a teaspoon at a time. 

10. Transfer ¼ cup icing into a small bowl and colour it orange with red and yellow food colouring until you get the desired colour. Transfer ¼ cup icing to another small bowl and colour it dark purple with blue, red, and green food colouring, adjusting to the desired colour. Set a damp paper towel over each of the small bowls so the icing doesn’t form a crust. Dye the remaining icing yellow using 1 drop of red food colouring and enough yellow until you get the desired colour. 

11. Fit a piping bag with a #10 tip and fill it with the yellow icing. Pipe a circle around the outside of a cookie, then fill the centre in. Repeat with the rest of the cookies. Fit 2 piping bags with #4 tips and fill the first bag with orange icing and the second bag with purple icing. Pipe beaks, feet, and eyes onto the cookies. 

12. Let the icing dry at least 30 minutes before serving, and 6–8 hours to completely set and harden. 

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Easy-Unicorn-CookiesCategoriesRecipes
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EASY UNICORN COOKIES

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes 

Servings: 24

Ingredients

  • 1 box white cake mix
  • 2 Eggs
  • ⅓ cup cooking oil
  • Food dye We used neon pink, neon purple, and neon blue.
  • Unicorn sprinkle mix We used Wiltons unicorn sprinkles

Instructions

Prep

  • Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.

Make cookie dough

  • In a large mixing bowl, combine the dry cake mix, eggs, and oil and mixwell.
  • Split the cake mix cookie dough into 3 bowls.
  • Then, add pink dye to one bowl, purple to another, and blue to the last one.
  • Mix each bowl and dough until the dye is fully incorporated.

Bake

  • Using an ice cream scoop or spoon, form tablespoon-sized balls of dough onto your lined baking sheet, 2 inches apart.
  • Top cookie dough balls with unicorn-colored sprinkles.
  • Bake for 10-12 minutes.
  • Remove from oven and let cool 3-4 minutes before transferring to a cooling rack.
  • Serve and enjoy!
Chicken ParmigianaCategoriesRecipes
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Chicken Parmigiana

  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hr 15 min
  • Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce:

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  3. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  5. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  7. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  9. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
  2. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper.
  3. Reduce heat and cook until slightly thickened, about 30 minutes.
Classic Reuben PaniniCategoriesRecipes
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Classic Reuben Panini

  • Prep 25 Min
  • Total 25 Min
  • Servings 4

Ingredients

  • 2tablespoons butter, softened
  • 8slices rye bread
  • 1/4cup Thousand Island dressing
  • 1cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
  • 1/2lb corned beef, thinly sliced
  • 8slices Swiss cheese

Steps

  • 1) Heat closed contact grill 5 minutes.
  • 2) Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
  • 3) When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.
The-Best-Homemade-Sloppy-JoesCategoriesRecipes
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The BEST Homemade Sloppy Joes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: 266

Ingredients

  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 lb. ground beef
  • 1/3 green bell pepper, minced
  • 1/2 large yellow onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 2/3 cup ketchup
  • 1/3 cup water
  • 1 Tbsp brown sugar (or less, if you prefer)
  • 1 tsp yellow mustard
  • 3/4 tsp chili powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp black pepper
  • dash of hot sauce (optional)

Instructions

  • Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain.
  • Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well.
  • Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine.
  • Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking.  Remove from heat and serve over toasted buns.
Showing 81 of 544 media items Load more UPLOADING 1 / 1 – cinnamon-roll-poke-cake.jpg ATTACHMENT DETAILS cinnamon-roll-poke-cakeCategoriesRecipes
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Cinnamon Roll Poke Cake

PREP TIME 10 mins

COOK TIME 20 mins

COOL TIME 20 mins

TOTAL TIME 50 mins

INGREDIENTS  

For the Cake

  • 1 box white cake mix 

For the Filling

  • 5 tablespoons butter
  • ½ cup light brown sugar packed
  • 3 teaspoons ground cinnamon
  • 2½ teaspoons clear vanilla extract
  • 14 ounce can sweetened condensed milk

For the Frosting

  • 8 ounce bar cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons clear vanilla flavoring 
  • 2 ½ cups powdered sugar
  • 2 teaspoons half and half

INSTRUCTIONS 

  • Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
  • Prepare the vanilla cake as directed on the cake box.
  • Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference.
  • These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
  • Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart. I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
  • In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined.
  • Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
  • Carefully ladle the butter mixture evenly over the top of the cake slowly.
  • Using a stand mixer, or a handheld mixer and a medium size mixing bowl, on medium to medium-high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl until fully incorporated.
  • Reduce the mixer speed to low, add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time. Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth and slightly fluffy.
  • Spoon all of the frosting onto the cake and smooth it out evenly with a silicone spatula or an offset frosting knife. Cake is ready to serve immediately or is also delicious chilled with some ice cream.
CategoriesRecipes
by 0

ONE HOUR EASTER DINNER

prep time30 minutes

cook time25 minutes

total time55 minutes

servings4 people

INGREDIENTS

Au Gratin Potatoes

  • 3 cups Yukon Gold potatoes, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated

Honey Butter Carrots

  • 1 pound baby carrots,* washed and peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme, optional
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon honey

Parmesan Asparagus

  • 1 bunch thick asparagus, woody ends removed
  • 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
  • 2 tablespoons olive oil
  • 1/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham

  • 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
  • 1 can sliced pineapples (reserve the juice)
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon Dijon mustard

Optional

  • 1/2 large baguette, sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Italian Seasoning
  • Fresh parsley, fresh lemon

INSTRUCTIONS

  • Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes

  • Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 
  • Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.

Honey Butter Carrots & Parmesan Asparagus

  • Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
  • On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
  • Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
  • For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Brown Sugar Pineapple Ham

  • Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
  • In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
  • Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
  • Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
  • Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
Bacon-Wrapped-Pork-Tenderloin-for-Easter-DinnerCategoriesRecipes
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Bacon-Wrapped Pork Tenderloin for Easter Dinner

Prep Time10 mins

Cook time40 mins

Total Time50 mins 

Ingredients

  • 5 slices OSCAR MAYER Selects Smoked Uncured Bacon
  • 1 pork tenderloin (1 lb.)
  • ¼ tsp. cracked black pepper
  • ¼ cup packed brown sugar
  • 2 Tbsp. apple juice
  • 1 tsp. GREY POUPON Dijon Mustard
  • Dash ground nutmeg

Instructions

  1. HEAT oven to 400ºF.
  2. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
  3. BAKE 20 min. or until cooked to 135ºF. (I went to 145ºF.) Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  4. BRUSH meat with glaze using pastry brush. Bake 10 min. or until done ( at least 145ºF but I went to 165ºF.).
  5. To achieve a crispier bacon top, broil meat for 1 to 2 minutes or until desired crispiness. Cover loosely with foil. Let stand 5 min. before slicing.

easter-egg-tiffinCategoriesRecipes
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Easter Egg Tiffin

MAKES:36 servings

PREP TIME:0 hours 35 mins

COOK TIME:0 hours 30 mins

TOTAL TIME:1 hour 5 mins

Ingredients

115 g unsalted butter, plus extra to grease

100 g pecans

397 g tin condensed milk

150 ml whole milk

425 g light brown soft sugar

1 tsp. vanilla bean paste

1/2 tsp. flaked sea salt

150 g dark chocolate (70% cocoa solids), chopped

Directions

  • Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool.
  • Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115˚C on a sugar thermometer – about 15min.
  • Set pan aside for 5min. Meanwhile roughly chop the pecans.
  • Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min.
  • Stir in the chopped pecans. Scrape mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge. 
  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile transfer the fudge to a board and trim the edges to neaten. Cut into 36 squares, each roughly 3 x 3cm.
  • Line a baking sheet with baking parchment. Dip each square into the melted chocolate to 1/2 coat. Leave to set on the lined sheet at room temperature, or chill briefly if needed. Serve.