White Chocolate and Peppermint Blondies
by Emily Nabors Hall Total time: 3:00 Prep Time: 0:25
Ingredients
3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for the pan
Directions:
by Emily Nabors Hall Total time: 3:00 Prep Time: 0:25
Ingredients
3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for the pan
- 3/4 c. granulated sugar
- 2/3 c. packed light brown sugar
- 3 large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 1/4 tsp. pure peppermint extract
- 2 2/3 c. all-purpose flour, spooned and leveled
- 3/4 tsp. baking powder
- 1/4 tsp. Kosher salt
- 1 1/2 c. coarsely chopped white chocolate
- 16 oz. cream cheese
- 1 c. confectioners' sugar
- 3/4 c. peppermints, crushed
Directions:
- Preheat oven to 325°F. Butter a 13-by-9-inch baking pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
- Whisk together butter, granulated sugar, brown sugar, eggs, 1 teaspoon vanilla, and peppermint extract in a bowl until combined. Whisk together flour, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture just until combined. Stir in chocolate. Spread batter in prepared pan.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.
- Beat cream cheese and confectioners' sugar on medium speed with an electric mixer until light and fluffy,1 to 2 minutes. Beat in remaining 1 teaspoon vanilla. Spread frosting on blondies; sprinkle with peppermints. Freeze until frosting is set, 30 minutes. Lift blondies from pan using parchment overhangs. Cut into 18 squares.
Gingerbread Cutout Cookies Recipe
by Taste of Home Prep Time: 0:30 Total Time: 0:50
Ingrdients
3/4 cup butter, softened
Directions
EXTRAS
Nutritional Facts1 each: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
by Taste of Home Prep Time: 0:30 Total Time: 0:50
Ingrdients
3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Vanilla frosting of your choice
- Red and green paste food coloring
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
- Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.
EXTRAS
Nutritional Facts1 each: 77 calories, 2g fat (1g saturated fat), 10mg cholesterol, 69mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
Sunday Rib Roast
by Ina Garten Prep Time: 0:20 Total Time: 1:45
Ingredients
Preheat the oven to 500 degrees F (see note).
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Note: Be sure your oven is very clean before setting it at 500 degrees F.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
2002 Barefoot Contessa Family Style, All Rights Reserved
by Ina Garten Prep Time: 0:20 Total Time: 1:45
Ingredients
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Preheat the oven to 500 degrees F (see note).
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Note: Be sure your oven is very clean before setting it at 500 degrees F.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
2002 Barefoot Contessa Family Style, All Rights Reserved
*DIY* Chocolate Chip Cookies in a Jar
by Janice McMullen Prep Time: 0:15 Total Time: 0:25
Ingredients
Directions
Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
by Janice McMullen Prep Time: 0:15 Total Time: 0:25
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
Directions
Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
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