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Goodnight Foodies 🌟 ⭐️ 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Sausage Pancake Muffins
Ingredients
1 pound pork sausage
2 cups pancake mix
1 1/4 cups water
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped fresh chives
1/4 cup maple syrup, plus more for serving
2 tablespoons melted butter, or as needed (optional)
Directions
1 Preheat the oven to 400 degrees F (200 degrees C). Coat 36 mini muffin cups with cooking spray or line with paper liners.
2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels.
3 Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups.
4 Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup for dipping.
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on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 pound pork sausage
2 cups pancake mix
1 1/4 cups water
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped fresh chives
1/4 cup maple syrup, plus more for serving
2 tablespoons melted butter, or as needed (optional)
Directions
1 Preheat the oven to 400 degrees F (200 degrees C). Coat 36 mini muffin cups with cooking spray or line with paper liners.
2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels.
3 Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups.
4 Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup for dipping.
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Brunch Bagel Bake
Ingredients
• 2 12-oz pkg. cherry tomatoes
• 2 tbsp. olive oil, plus more for dish
• Kosher salt and pepper
• 3 everything bagels (about 12.5 oz), split and cut into 1 1/2-in. pieces
• 6 large eggs
• 1 1/2 c. milk
• 4 oz. scallion cream cheese
• Sliced scallions, for serving
Directions
Step 1
Heat oven to 400°F. On small rimmed baking sheet, toss tomatoes with oil and 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until burst and beginning to reduce, 25 to 30 minutes.
Step 2
Arrange bagels on large rimmed baking sheet and toast in oven with tomatoes, until lightly golden brown, 8 to 10 minutes.
Step 3
Meanwhile, oil shallow 2 1/2- to 3-quart baking dish. In large bowl, whisk together eggs, milk, 1/2 teaspoon each salt and pepper.
Step 4
Add toasted bagels, toss to coat, and let sit, tossing occasionally, at least 15 minutes.
Step 5
Reduce oven temperature to 350°F. Fold tomatoes into bagel mixture, transfer to prepared dish and dot with cream cheese. Bake until set and knife inserted in center comes out clean (cover with foil if browns too quickly), 40 to 45 minutes. Scatter scallions on top if desired.
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Ingredients
• 2 12-oz pkg. cherry tomatoes
• 2 tbsp. olive oil, plus more for dish
• Kosher salt and pepper
• 3 everything bagels (about 12.5 oz), split and cut into 1 1/2-in. pieces
• 6 large eggs
• 1 1/2 c. milk
• 4 oz. scallion cream cheese
• Sliced scallions, for serving
Directions
Step 1
Heat oven to 400°F. On small rimmed baking sheet, toss tomatoes with oil and 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until burst and beginning to reduce, 25 to 30 minutes.
Step 2
Arrange bagels on large rimmed baking sheet and toast in oven with tomatoes, until lightly golden brown, 8 to 10 minutes.
Step 3
Meanwhile, oil shallow 2 1/2- to 3-quart baking dish. In large bowl, whisk together eggs, milk, 1/2 teaspoon each salt and pepper.
Step 4
Add toasted bagels, toss to coat, and let sit, tossing occasionally, at least 15 minutes.
Step 5
Reduce oven temperature to 350°F. Fold tomatoes into bagel mixture, transfer to prepared dish and dot with cream cheese. Bake until set and knife inserted in center comes out clean (cover with foil if browns too quickly), 40 to 45 minutes. Scatter scallions on top if desired.
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Beach Dip
• 1 (16-oz.) container store-bought refrigerated French onion dip
• 1/2 cup thinly sliced scallions (from 4 [2 oz. total] medium scallions), plus more for garnish
• 1/4 cup finely chopped pickled red onions (such as Mezzetta)
• 2 Tbsp. chopped fresh chives
• 1/2 tsp. kosher salt
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. black pepper
• Crushed crispy onion-flavored ring snacks (such as Funyuns)
• Potato chips or cruditées, for serving
Directions
1. Stir together onion dip, scallions, pickled red onions, chives, salt, Worcestershire sauce, and black pepper in a medium serving bowl until well combined. Garnish with crushed Funyuns and scallions. Serve with dippers of choice.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (16-oz.) container store-bought refrigerated French onion dip
• 1/2 cup thinly sliced scallions (from 4 [2 oz. total] medium scallions), plus more for garnish
• 1/4 cup finely chopped pickled red onions (such as Mezzetta)
• 2 Tbsp. chopped fresh chives
• 1/2 tsp. kosher salt
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. black pepper
• Crushed crispy onion-flavored ring snacks (such as Funyuns)
• Potato chips or cruditées, for serving
Directions
1. Stir together onion dip, scallions, pickled red onions, chives, salt, Worcestershire sauce, and black pepper in a medium serving bowl until well combined. Garnish with crushed Funyuns and scallions. Serve with dippers of choice.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Game Day Burger Bread
Ingredients:
1 loaf French bread
1 bottle Sweet Baby Rays Bbq Sauce
1.5 Ibs ground beef
1/2 an onion
7-10 strips bacon ( chopped)
White American Cheese
6-8oz Shredded Monterey Jack
Cheese
Pickles
Directions:
Start off by heating a pan over medium heat. Add the ground beef to the skillet to get a good sear, then cook down and season with your favorite burger blend.
Next add the sliced onion and cook until soft. Then add the cooked bacon and as much bbq sauce as you can handle. Mix and set aside.
preheat your oven or smoker to
400F degrees.
Then slice the top off the loaf of bread ana scoop out ine inside. Ada a layer of the burger mixture and spread evenly. Add slices of American cheese followed by the rest of the mixture.
Top with the shredded cheese.
Cook for 15-20 minutes, top with
pickle slices and enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 loaf French bread
1 bottle Sweet Baby Rays Bbq Sauce
1.5 Ibs ground beef
1/2 an onion
7-10 strips bacon ( chopped)
White American Cheese
6-8oz Shredded Monterey Jack
Cheese
Pickles
Directions:
Start off by heating a pan over medium heat. Add the ground beef to the skillet to get a good sear, then cook down and season with your favorite burger blend.
Next add the sliced onion and cook until soft. Then add the cooked bacon and as much bbq sauce as you can handle. Mix and set aside.
preheat your oven or smoker to
400F degrees.
Then slice the top off the loaf of bread ana scoop out ine inside. Ada a layer of the burger mixture and spread evenly. Add slices of American cheese followed by the rest of the mixture.
Top with the shredded cheese.
Cook for 15-20 minutes, top with
pickle slices and enjoy!
@FoodAndRecipesWithCherokee 🦉
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Hot Pickled Feta Dip
Serves 6-8 People
Ingredients
Roasted Garlic
• 1 whole head garlic
• 1 tsp olive oil
• Pinch kosher salt
Dip Base
• 8 oz cream cheese, softened
• ½ cup sour cream
• 2 cups part skim milk mozzarella, shredded
• ½ cup grated parmesan
• 6 oz feta cheese, crumbled
• 1 cup Mezzetta Sliced Golden Greek Peperoncini Peppers
• ¼ cup peperoncini brine
• 1/2 tsp red pepper flakes (adjust to taste)
• Pinch of kosher salt & black pepper
• 1 cup crushed kettle potato chips
• 2 tbsp fresh dill, finely chopped
Roast one head of garlic at 375°F for 40–45 minutes until soft and jammy, then squeeze into a paste.
In a bowl, mix softened cream cheese, sour cream, and the roasted garlic until smooth. Stir in mozzarella, parmesan, feta, chopped pickled Peperoncini Peppers, peperoncini brine, red pepper flakes, salt, and pepper.
Spread the dip into a greased baking dish and top with crushed potato chips.
Place the dip on a baking pan, cover, and bake at 375°F covered for 20–25 min
@FoodAndRecipesWithCherokee 🦉
Serves 6-8 People
Ingredients
Roasted Garlic
• 1 whole head garlic
• 1 tsp olive oil
• Pinch kosher salt
Dip Base
• 8 oz cream cheese, softened
• ½ cup sour cream
• 2 cups part skim milk mozzarella, shredded
• ½ cup grated parmesan
• 6 oz feta cheese, crumbled
• 1 cup Mezzetta Sliced Golden Greek Peperoncini Peppers
• ¼ cup peperoncini brine
• 1/2 tsp red pepper flakes (adjust to taste)
• Pinch of kosher salt & black pepper
• 1 cup crushed kettle potato chips
• 2 tbsp fresh dill, finely chopped
Roast one head of garlic at 375°F for 40–45 minutes until soft and jammy, then squeeze into a paste.
In a bowl, mix softened cream cheese, sour cream, and the roasted garlic until smooth. Stir in mozzarella, parmesan, feta, chopped pickled Peperoncini Peppers, peperoncini brine, red pepper flakes, salt, and pepper.
Spread the dip into a greased baking dish and top with crushed potato chips.
Place the dip on a baking pan, cover, and bake at 375°F covered for 20–25 min
@FoodAndRecipesWithCherokee 🦉
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Puff Pastry Jalapeño Poppers
• 1 sheet puff pastry, thawed
• ½ cup whipped cream cheese
• ¾ cup shredded sharp cheddar cheese
• ⅓ cup cooked bacon, finely chopped
• 2 jalapeños, seeded and finely diced
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• 1 egg, beaten (for egg wash)
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry on the prepared baking sheet.
3. Spread the whipped cream cheese in a thin, even layer over the entire surface.
4. Evenly sprinkle the shredded cheddar, bacon, jalapeños, garlic powder, and smoked paprika over the cream cheese layer.
5. Fold the puff pastry in half lengthwise and gently press to seal.
6. Place the pastry in the freezer for 10–15 minutes, until firm but still pliable.
7. Remove from freezer and cut into ½-inch strips.
8. Twist each strip 2–3 times and arrange back on the baking sheet, spacing slightly apart.
9. Brush each twist lightly with egg wash.
10. Bake for 14–16 minutes, rotating the pan halfway, until puffed and golden brown.
11. Let cool for 5 minutes before serving – they crisp up as they rest.
@FoodAndRecipesWithCherokee 🦉
• 1 sheet puff pastry, thawed
• ½ cup whipped cream cheese
• ¾ cup shredded sharp cheddar cheese
• ⅓ cup cooked bacon, finely chopped
• 2 jalapeños, seeded and finely diced
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• 1 egg, beaten (for egg wash)
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry on the prepared baking sheet.
3. Spread the whipped cream cheese in a thin, even layer over the entire surface.
4. Evenly sprinkle the shredded cheddar, bacon, jalapeños, garlic powder, and smoked paprika over the cream cheese layer.
5. Fold the puff pastry in half lengthwise and gently press to seal.
6. Place the pastry in the freezer for 10–15 minutes, until firm but still pliable.
7. Remove from freezer and cut into ½-inch strips.
8. Twist each strip 2–3 times and arrange back on the baking sheet, spacing slightly apart.
9. Brush each twist lightly with egg wash.
10. Bake for 14–16 minutes, rotating the pan halfway, until puffed and golden brown.
11. Let cool for 5 minutes before serving – they crisp up as they rest.
@FoodAndRecipesWithCherokee 🦉
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Game Day 🏈 Flat Bread
Ingredients
• 2 tbsp. unsalted butter
• 1 tbsp. olive oil, plus more for baking sheet & drizzling
• 6 medium onions, thinly sliced (about 3 1/2 lbs)
• 1/4 tsp. sugar
• Kosher salt & freshly ground black pepper
• 1 tbsp. crème fraîche
• 6 oz. Gruyère, grated (about 1 1/2 cups), divided
• 6 oz. Parmesan, grated (about 1 1/2 cups), divided
• All-purpose flour, for rolling dough
• Fresh thyme, for garnish
For Pizza Dough;
• 2 c. all-purpose flour, spooned & leveled
• 1 tsp. kosher salt
• 1 (.25-ounce) packet rapid rise yeast
• 2/3 c. warm water (plus a little more if needed)
• 1 tbsp. pure lavender honey
• 1 tbsp. olive oil
Directions
Step 1
Make toppings: Melt butter & oil in a large pot over medium-low heat. Add onions, cover, & cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid & increase heat to medium-high. Add sugar & season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche & 1 1/4 cups each Gruyère & Parmesan. Season with pepper.
Step 2
Meanwhile, make pizza dough: Stir together flour, salt, & yeast in a bowl. Add water, honey, & oil. Mix with a wooden spoon until combined. (Add a little more water if dough still has dry spots.) Cover with plastic wrap, & let rest at room temperature, 15 minutes.
Step 3
Preheat oven to 450°F. Lightly grease a baking sheet with oil. On a lightly floured surface, roll dough to an 11- by 9-inch rectangle. Transfer to prepared pan & drizzle with a little oil. Spread onion mixture on dough, leaving a 1/2-inch border all around. Top with remaining 1/4 cup each Gruyère and Parmesan. Bake until crust is crisp and golden brown and onions and cheese are melted and bubbly, 10 to 15 minutes. Cool 5 minutes, then cut into pieces. Garnish with thyme.
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on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee
Ingredients
• 2 tbsp. unsalted butter
• 1 tbsp. olive oil, plus more for baking sheet & drizzling
• 6 medium onions, thinly sliced (about 3 1/2 lbs)
• 1/4 tsp. sugar
• Kosher salt & freshly ground black pepper
• 1 tbsp. crème fraîche
• 6 oz. Gruyère, grated (about 1 1/2 cups), divided
• 6 oz. Parmesan, grated (about 1 1/2 cups), divided
• All-purpose flour, for rolling dough
• Fresh thyme, for garnish
For Pizza Dough;
• 2 c. all-purpose flour, spooned & leveled
• 1 tsp. kosher salt
• 1 (.25-ounce) packet rapid rise yeast
• 2/3 c. warm water (plus a little more if needed)
• 1 tbsp. pure lavender honey
• 1 tbsp. olive oil
Directions
Step 1
Make toppings: Melt butter & oil in a large pot over medium-low heat. Add onions, cover, & cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid & increase heat to medium-high. Add sugar & season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche & 1 1/4 cups each Gruyère & Parmesan. Season with pepper.
Step 2
Meanwhile, make pizza dough: Stir together flour, salt, & yeast in a bowl. Add water, honey, & oil. Mix with a wooden spoon until combined. (Add a little more water if dough still has dry spots.) Cover with plastic wrap, & let rest at room temperature, 15 minutes.
Step 3
Preheat oven to 450°F. Lightly grease a baking sheet with oil. On a lightly floured surface, roll dough to an 11- by 9-inch rectangle. Transfer to prepared pan & drizzle with a little oil. Spread onion mixture on dough, leaving a 1/2-inch border all around. Top with remaining 1/4 cup each Gruyère and Parmesan. Bake until crust is crisp and golden brown and onions and cheese are melted and bubbly, 10 to 15 minutes. Cool 5 minutes, then cut into pieces. Garnish with thyme.
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Game Day Wings 🏈
Ingredients:
3/4 cup packed dark brown sugar
1/4 cup soy sauce
3-inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint (wing tips discarded)
1/4 cup water
1/4 cup tomato paste
Directions:
Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor. Pulse until all of the ingredients are finely ground into a paste-like mixture. Transfer the mixture to a slow cooker, then add the wings and toss to coat them with the paste.
Cook on low for 3 to 4 hours or until the chicken is tender. Transfer the wings to a large bowl, leaving as much of the liquid as possible in the slow cooker. Once all of the wings have been removed, you can discard all of the liquid. Let the wings cool for about 20 minutes. They can also be stored in the refrigerator for up to 24 hours.
Preheat your broiler and position one of the oven racks about 10 to 12 inches from the broiler. Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet. Spray the rack well with non-stick cooking spray.
In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper. Add half of this sauce to the bowl with the wings and gently toss to coat. Place the wings on the rack, skin side up. Broil for about 10 to 15 minutes or until the wings are lightly charred. Remove the pan from the oven and flip the wings over. Brush the remaining sauce over them and return them to the oven. Broil for another 3 minutes or until the sauce caramelizes. Remove and serve!
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee
Ingredients:
3/4 cup packed dark brown sugar
1/4 cup soy sauce
3-inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint (wing tips discarded)
1/4 cup water
1/4 cup tomato paste
Directions:
Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor. Pulse until all of the ingredients are finely ground into a paste-like mixture. Transfer the mixture to a slow cooker, then add the wings and toss to coat them with the paste.
Cook on low for 3 to 4 hours or until the chicken is tender. Transfer the wings to a large bowl, leaving as much of the liquid as possible in the slow cooker. Once all of the wings have been removed, you can discard all of the liquid. Let the wings cool for about 20 minutes. They can also be stored in the refrigerator for up to 24 hours.
Preheat your broiler and position one of the oven racks about 10 to 12 inches from the broiler. Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet. Spray the rack well with non-stick cooking spray.
In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper. Add half of this sauce to the bowl with the wings and gently toss to coat. Place the wings on the rack, skin side up. Broil for about 10 to 15 minutes or until the wings are lightly charred. Remove the pan from the oven and flip the wings over. Brush the remaining sauce over them and return them to the oven. Broil for another 3 minutes or until the sauce caramelizes. Remove and serve!
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Fluffernutter Pie
INGREDIENTS
PRETZEL CRUST
2 cups finely crushed pretzels
11 tbsp melted butter
2 tbsp brown sugar
PEANUT BUTTER MOUSSE
4 oz cream cheese room temperature
⅓ cup powdered sugar
3 cups heavy cream
1 ¼ cups creamy peanut butter
SWISS MERINGUE
4 large egg whites
1 cup sugar
½ tsp cream of tartar
INSTRUCTIONS
CRUST
Preheat oven to 350°F
In a bowl, stir together the finely pulsed pretzel crumbs with brown sugar until combined, then mix in the melted butter
Press firmly into a 10-inch pie dish before using the flat bottom of a glass or measuring cup to gently compact the crust into the pan
Bake 10 minutes until lightly toasted, remove from the oven, and cool completely before adding your fillings
PEANUT BUTTER MOUSSE
Add your room temperature cream cheese to a bowl and sift over the powdered sugar. Beat with a mixer until smooth and fluffy
Pour in 3 cups of heavy cream and then beat until medium-soft peaks form
Gently fold in the creamy peanut butter until fully combined and there are no more streaks
Spread into your cooled pretzel crust in an even layer, cover, and place in the fridge to set for 6 hours or overnight
SWISS MERINGUE TOPPING
Once your pie is cooled, make your meringue by filling a medium-sized pot with about 2 inches of water. Place on the stove over medium heat and bring to a simmer
Add your egg whites and sugar to a metal or glass mixing bowl and whisk to combine. Then set the bowl over the pot of simmering water (don’t let the bowl touch the water!)
Whisk the mixture constantly until a digital food thermometer reads 160°F. This ensures your egg whites are cooked and safe to eat!
Lift a little of the mixture up with your whisk and rub it between your fingers. If it no longer feels grainy, remove the bowl from the heat. If not, whisk a little longer until the sugar has fully dissolved into the whites
To your bowl, add the cream of tartar and whip, using the whisk attachment, with your mixer on high speed until you have stiff, glossy peaks. This should take around 8-10 minutes with a stand mixer. You should be able to swoop up a portion of the meringue up with your whisk, hold it upright, and it holds without weeping off the whisk
Spread your Swiss meringue over your peanut butter mousse, slice, and enjoy!
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
PRETZEL CRUST
2 cups finely crushed pretzels
11 tbsp melted butter
2 tbsp brown sugar
PEANUT BUTTER MOUSSE
4 oz cream cheese room temperature
⅓ cup powdered sugar
3 cups heavy cream
1 ¼ cups creamy peanut butter
SWISS MERINGUE
4 large egg whites
1 cup sugar
½ tsp cream of tartar
INSTRUCTIONS
CRUST
Preheat oven to 350°F
In a bowl, stir together the finely pulsed pretzel crumbs with brown sugar until combined, then mix in the melted butter
Press firmly into a 10-inch pie dish before using the flat bottom of a glass or measuring cup to gently compact the crust into the pan
Bake 10 minutes until lightly toasted, remove from the oven, and cool completely before adding your fillings
PEANUT BUTTER MOUSSE
Add your room temperature cream cheese to a bowl and sift over the powdered sugar. Beat with a mixer until smooth and fluffy
Pour in 3 cups of heavy cream and then beat until medium-soft peaks form
Gently fold in the creamy peanut butter until fully combined and there are no more streaks
Spread into your cooled pretzel crust in an even layer, cover, and place in the fridge to set for 6 hours or overnight
SWISS MERINGUE TOPPING
Once your pie is cooled, make your meringue by filling a medium-sized pot with about 2 inches of water. Place on the stove over medium heat and bring to a simmer
Add your egg whites and sugar to a metal or glass mixing bowl and whisk to combine. Then set the bowl over the pot of simmering water (don’t let the bowl touch the water!)
Whisk the mixture constantly until a digital food thermometer reads 160°F. This ensures your egg whites are cooked and safe to eat!
Lift a little of the mixture up with your whisk and rub it between your fingers. If it no longer feels grainy, remove the bowl from the heat. If not, whisk a little longer until the sugar has fully dissolved into the whites
To your bowl, add the cream of tartar and whip, using the whisk attachment, with your mixer on high speed until you have stiff, glossy peaks. This should take around 8-10 minutes with a stand mixer. You should be able to swoop up a portion of the meringue up with your whisk, hold it upright, and it holds without weeping off the whisk
Spread your Swiss meringue over your peanut butter mousse, slice, and enjoy!
@FoodAndRecipesWithCherokee 🦉
❤4🥰4
Pumpkin Drop Cookies
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup packed brown sugar
½ cup milk
6 tablespoons butter
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.
Drop spoonfuls of dough 2 inches apart onto baking sheets.
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.
Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup packed brown sugar
½ cup milk
6 tablespoons butter
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.
Drop spoonfuls of dough 2 inches apart onto baking sheets.
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.
Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Goodnight Foodies 🌟 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Easy French Toast Waffles
½ cup whole milk
2 large eggs
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 pinch salt
4 1/2-inch thick pieces brioche
cooking spray
Directions
Preheat a waffle iron according to the manufacturer's instructions.
Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip one slice brioche into the bowl and press gently until both sides are coated. Lift bread from the bowl with a slotted spatula, letting any egg mixture drip back into the bowl, and transfer to a rimmed baking sheet. Repeat with remaining bread. Let sit until egg mixture soaks in, about 2 minutes.
Spray the preheated waffle iron with cooking spray. Place one slice brioche onto the waffle iron and gently close the lid without forcing it down. Cook until golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
½ cup whole milk
2 large eggs
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 pinch salt
4 1/2-inch thick pieces brioche
cooking spray
Directions
Preheat a waffle iron according to the manufacturer's instructions.
Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip one slice brioche into the bowl and press gently until both sides are coated. Lift bread from the bowl with a slotted spatula, letting any egg mixture drip back into the bowl, and transfer to a rimmed baking sheet. Repeat with remaining bread. Let sit until egg mixture soaks in, about 2 minutes.
Spray the preheated waffle iron with cooking spray. Place one slice brioche onto the waffle iron and gently close the lid without forcing it down. Cook until golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤🔥6❤1
French Toast Soufflé
cooking spray
10 cups white bread cubes
1 (8 ounce) package low-fat cream cheese, softened
8 eggs
1 ½ cups milk
⅔ cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
Directions
Spray a 9x13-inch baking pan with cooking spray; add bread cubes.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
cooking spray
10 cups white bread cubes
1 (8 ounce) package low-fat cream cheese, softened
8 eggs
1 ½ cups milk
⅔ cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
Directions
Spray a 9x13-inch baking pan with cooking spray; add bread cubes.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
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Butternut Lasagna
INGREDIENTS
olive oil spray
1½ lbs butternut squash, peeled + sliced thin
8 thin slices prosciutto
16 oz shredded mozzarella
3 tbs pesto
3 tbs grated parmesan cheese
1 tsp dried oregano
chili pepper flakes
INSTRUCTIONS
• Preheat your oven to 400°F. Grab a 9x13 inch baking dish and spray the bottom and sides with olive oil.
• Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.
• Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
olive oil spray
1½ lbs butternut squash, peeled + sliced thin
8 thin slices prosciutto
16 oz shredded mozzarella
3 tbs pesto
3 tbs grated parmesan cheese
1 tsp dried oregano
chili pepper flakes
INSTRUCTIONS
• Preheat your oven to 400°F. Grab a 9x13 inch baking dish and spray the bottom and sides with olive oil.
• Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.
• Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.
@FoodAndRecipesWithCherokee 🦉
💯6
Mulligan Stew
Ingredients
1.5 Ibs ground beef
4 potatoes, cubed
1 large onion, chopped
2 cups beef broth
1 cup diced tomatoes
1 tsp salt
1/2 tsp black pepper
Instructions
Brown the ground beef in a skillet and drain excess fat.
Add the beef, potatoes, onion, and diced tomatoes to the slow cooker.
Pour in the beef broth and season with salt and pepper.
Stir gently until everything is evenly combined.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Cook until the potatoes are fork-tender and the broth is rich and hearty.
Stir once more and serve piping hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1.5 Ibs ground beef
4 potatoes, cubed
1 large onion, chopped
2 cups beef broth
1 cup diced tomatoes
1 tsp salt
1/2 tsp black pepper
Instructions
Brown the ground beef in a skillet and drain excess fat.
Add the beef, potatoes, onion, and diced tomatoes to the slow cooker.
Pour in the beef broth and season with salt and pepper.
Stir gently until everything is evenly combined.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Cook until the potatoes are fork-tender and the broth is rich and hearty.
Stir once more and serve piping hot.
@FoodAndRecipesWithCherokee 🦉
❤6🥰3👍2