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Pumpkin Cream Cheese Swirl Muffins

pumpkin-cream-cheese-swirl-muffins

Here’s a great recipe we received from a friend of Recipes Squared that originally came from the Novice Chef Blog.  Check them out for other great recipes.

INGREDIENTS:pumpkin-cream-cheese-swirl-muffins

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz.) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

DIRECTIONS:

  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.)
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 18 muffins

Posted in Pumpkin Cream Cheese Swirl Muffins Tagged with: ,

DRESSEL’S Chocolate Fudge Whipped Cream Cake

Dressel's Chocolate Fudge Whipped Cream Cake

This is a delicious cake that we enjoyed as children.  The cake was very often used as a Birthday cake.  We received  this recipe from Jane Justic via Facebook.  The recipe was came from lostrecipesfound.com

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Dressel's Chocolate Fudge Whipped Cream Cake

Dressel’s Chocolate Fudge Whipped Cream Cake

Ingredients

Fudge Cake Ingredients

  • 2 cups sugar
  • 3 large eggs
  • 1 1/4 cup vegetable oil
  • 4 tsp vanilla
  • 1 1/3 cups boiling water
  • 1/2 cup Hershey’s Special Dark cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/3 cups cake flour
  • 1 cup all-purpose flour
  • 1 cup toasted & ground mixed walnuts & pecans for sides of finished cake

Light Chocolate Buttercream Ingredients

  • 2 cups room temperature unsalted butter
  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 2 1/2 Tbsp. vegetable oil
  • 4 Tbsp. Dutch-process cocoa powder

Whipped Cream Ingredients

  • 1 cup water
  • 1/2 tsp agar
  • 3 cups Kilgus Farmstead or other non-homogenized heavy cream (closest approximation to what Dressel’s used)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350. Prepare two, 9-inch baking pans by greasing them and lining them with parchment paper circles. Also at this point: Set out the two cups of unsalted butter for your buttercream on your counter to bring it to room temperature (pliable, but not soft) for making your frosting later.
  2. In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy. Blend in oil and vanilla and beat two minutes more. Combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt. Pour into batter and incorporate. Add flour and mix until blended and smooth. Pour into prepared pans and tap pans to release bubbles. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
  3. While cake is baking, make whipped cream. Place 1 cup water in saucepan with 1/2 tsp agar. Heat to boiling; boil 4 1/2 minutes. Let solution cool just until you can immerse your finger in it–still quite warm and liquid–this takes about 3 to 3 1/2 minutes. While you’re waiting, combine 3 cups of cream with 1/2 cup powdered sugar and 1 tsp vanilla. Turn mixer to low speed. Before cream reaches soft peak stage, add 3 Tbsp. of the warm liquid agar/water solution to cream all at once (there should be at least 2 1/2 to 3 tablespoons of this solution left after boiling) and whip until consistency firms up. Note: The whipped cream will not be super firm–just firmer than typical whipped cream.
  4. Make your light chocolate buttercream. Whip two cups of room temperature unsalted butter with 1/2 cup of vegetable shortening and 4 cups powdered sugar at low speed for 8 to 10 minutes until the mixture is fluffy. Add two tsp vanilla. Whip again just to incorporate. Mix together 2 1/2 Tbsp. oil with 4 Tbsp. Dutch process cocoa powder. Whisk into buttercream until evenly distributed.

Assemble cake:

  1. Trim the “dome” off the top of each fudge layer to ensure each cake layer is exactly level and of the same thickness. (Note: if you are allergic to nuts, crumble the cut off dome into crumbs and place on a parchment-lined baking sheet. Toast crumbs in the oven at 300 degrees until crispy. Crush these crumbs fine and reserve.)
  2. Place first fudge layer on a cake liner on a footed cake stand. Carefully pipe 1-inch of buttercream around the rim of the fudge layer, so you now have a standing lip of buttercream on the cake layer. Fill this with 1-inch tall whipped cream. Add several more spoons of whipped cream onto the center. Layer the second fudge layer of cake over the whipped cream layer. Using an offset spatula, carefully seal the outside edge of the cake (sealing whipped cream in) with buttercream, using a little more buttercream if needed.
  3. Frost top of cake with buttercream. Frost sides of cake with buttercream. Apply crushed nuts (toasted walnut and pecan) to sides of the cake. (Or, if allergic to nuts, apply the toasted cake crumbs to the sides of the cake.)
  4. Freeze the cake, which will ensure that the whipped cream layer and buttercream will firm up.

Set cake out 1/2 hour to 45 minutes before serving to soften.

Posted in DRESSEL’S CHOCOLATE FUDGE WHIPPED CREAM CAKE Tagged with:

APPLEBEE’S ASIAN CHICKEN SALAD

APPLEBEE'S ASIAN CHICKEN SALAD
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APPLEBEE'S ASIAN CHICKEN SALAD

APPLEBEE’S ASIAN CHICKEN SALAD

Ingredients

Asian Dressing:

  • 1 cup mayonnaise
  • ½ cup honey
  • ⅓ Cup Chinese rice vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons quality toasted sesame oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Salad

  • 2 to 4 cups vegetable oil (for frying)
  • 2 egg
  • 1/2 cup buttermilk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 skinless chicken breast fillet
  • 3 cups chopped romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup chopped Napa cabbage
  • 1/2 carrot, julienned or shredded
  • 1 green onion, chopped
  • 1 tablespoon sliced almonds
  • 1/3 cup crispy chow Mein noodles

Directions

Asian Dressing

  1. Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.

Chicken

  1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.
  2. In a small, shallow bowl beat egg, add buttermilk, and mix well.
  3. In another bowl, combine flour with corn flake crumbs, salt and pepper.
  4. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
  5. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Salad

  1. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
  2. Sprinkle green onion on top of the lettuce.
  3. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
  4. Sprinkle toasted almonds over the salad, then add the chow Mein noodles.
Posted in Applebee's Asian Chicken Salad Tagged with: , ,

No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake
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No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake

Ingredients

  • 19 oz. graham crackers
  • 8 oz. cream cheese, softened
  • 2 (3.4 oz.) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz. Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries, sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz. white chocolate chips

Directions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
Posted in No Bake Summer Berry Icebox Cake Tagged with:

Crispy Chicken Fingers

Crispy Chicken Fingers 1
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Crispy Chicken Fingers 1

Crispy Chicken Fingers

Ingredients

  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 cup buttermilk
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the flour, bread crumbs, Parmesan cheese, salt, garlic powder and baking powder.
  2. In a shallow bowl, whisk egg and buttermilk.
  3. Dip a few pieces of chicken at a time in buttermilk mixture, then place in bag; seal and shake to coat.
  4. In a heavy skillet or a deep fryer, heat oil to 375°.
  5. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink.
  6. Drain on paper towels.

Make 6 to 7 fingers.

Serve with crisp French fries and your favorite dipping sauce

Posted in Crispy Chicken Fingers Tagged with:

Stuffed Cantaloupe

Stuffed Cantaloupe
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Stuffed Cantaloupe

Stuffed Cantaloupe

Ingredients

  • 1 medium cantaloupe
  •  1 x white wine
  •  ¼ pound blue cheese crumbled
  • ½ pound ricotta cheese
  • ¼ cup sour cream
  • Salt and black pepper

Directions

  1. Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter.
  2. Marinate the melon balls in wine until time to serve.
  3. In the meantime, blend together cheeses and cream.
  4. Season to taste with salt and pepper.
  5. Pile the cheese mixture lightly into the cantaloupe shell.
  6. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a “basket edge.
  7. Spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer.

Makes about 1 cup cheese mixture and about 20 melon balls.

Posted in Uncategorized Tagged with: ,

Italian Stuffed shells

Italian Stuffed shells
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Italian Stuffed shells

Italian Stuffed Shells

Ingredients

  • 1 package 12 oz. Jumbo Shells
  • 1 lb. lean ground beef
  • 2/3 cup onion, chopped
  • 1 or 2 cloves garlic, chopped
  • 2 cups water
  • 1 can 14 oz. stewed tomatoes
  • 1 can 6 oz. tomato paste 1 tablespoon beef-flavored instant bouillon
  • 1 1/2 teaspoon Italian seasoning
  • 1 container 15oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 2 eggs

Directions

  1. Prepare shells according to package directions.
  2. In a large saucepan, brown meat; pour off fat.
  3. Add onion and garlic; cook and stir until tender.
  4. Stir in water, tomatoes, tomato paste, bouillon and Italian seasoning.
  5. Cover; simmer 30 minutes.
  6. In medium bowl, mix ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, parsley and eggs.
  7. Stuff pasta with cheese mixture; arrange in 13 x 9 inch baking pan, overlapping slightly.
  8. Pour sauce over pasta; top with remaining mozzarella cheese.
  9. Cover; bake 50 minutes or until hot and bubbly.
  10. Uncover; let stand 10 minutes before serving.

Makes 6 – 8 servings

Serve with a fresh salad, a good crusty bread and your favorite wine

Posted in Italian Stuffed shells Tagged with: ,

Bavarian Sauerkraut

Bavarian Sauerkraut
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Bavarian Sauerkraut

Bavarian Sauerkraut

Ingredients

  • 1 tablespoon bacon drippings
  • 1 cup finely chopped onion
  • 2 (16 ounce) packages sauerkraut, undrained
  • 1 tablespoon packed brown sugar
  • 1 teaspoon caraway seeds
  • 1/2 cup chicken stock
  • 1/2 cup cooking sherry

Directions

  1. Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  2. Place sauerkraut with juice into a large bowl and cover with water.  Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
  3. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Posted in Bavarian Sauerkraut Tagged with: ,

Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes
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Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes

Ingredients

  • 2 cups sourdough starter
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger

Directions

  1. In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger.
  2. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is.  The batter should be pourable, but not runny.
  3. Heat a griddle to 400 degrees F. Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle.
  4. Cook for about 3 to 4 minutes or until top is full of bubbles.
  5. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Posted in Sourdough Buckwheat Pancakes Tagged with: ,

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