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3. Bake for 35-40 minutes until tops are golden and a skewer inserted into the centre comes out clean (cover tops loosely with foil if they are browning too quickly during cooking). Leave in the pans for 5 minutes, then lift out onto a wire rack to cool slightly before serving.

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These old-fashioned Iced Oatmeal Cookies are soft, chewy, and coated in a sweet vanilla icing. This recipe is flourless, gluten free, and packed with cozy spices.

Cookies

• Butter – adds flavor and tenderness. In this cookie recipe, butter is kept chilled which results in a very thick cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for.
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used. Typically cookies are made with a combination of brown and granulated sugar, but using just brown sugar prevents the cookies from spreading too much and also enhances the warm, cozy flavor.
• Vanilla – adds a sweet flavor and depth. Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
• Molasses – keeps the cookies soft while also providing a warm, rich, sweet flavor. Look for a light or dark unsulphured molasses, but do not use blackstrap — its flavor is much too strong and bitter.
• Egg – helps bind the cookie together while also adding a chewy texture. Because we’re using cold butter, you’ll need to use cold eggs. Same temperature ingredients combine better. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
• Old Fashioned Oats – aka rolled oats are used two ways in this recipe: whole and ground. Whole old fashioned oats provide a chewy texture and ground old fashioned oats replace the flour you’d typically find a cookie recipe that adds structure and gives the cookies shape.
• Spices: Cinnamon, Nutmeg, Cloves, and Salt – our homemade spice mixture! This combination of spices gives a warm, cozy flavor and also helps to balance out the sweetness from the brown sugar. Feel free to use a store-bought seasoning blend like “pumpkin pie spice” to replace the cinnamon, nutmeg, and cloves.
• Baking Soda – our leavening agent. Baking soda gives these cookies a “lift” and prevents them from becoming too dense. It also promotes a nice, chewy texture.

Icing

• Powdered Sugar – the base of our glaze. Powdered sugar aka confectioners’ sugar is the best sweetener for glazes, frosting, and icings, because it’s ultra smooth. Granulated or brown sugar would give a gritty texture.
• Salt – balances out the sweetness of the powdered sugar to give this icing the perfect sweet, but not too sweet flavor.
• Milk – thins the icing ever so slightly. We’re looking for a relatively thick icing that will eventually harden on the cookies. Adding too much milk won’t allow the icing to set. Use milk, heavy cream, or half-and-half.
• Vanilla – optional, but highly recommended. It will make the icing slightly brown in color (vs white), but it does provide the icing with additional flavor.

Cookies

• ▢1/2 cup unsalted butter cold and cubed
• ▢3/4 cup dark brown sugar packed
• ▢1 tablespoon vanilla extract
• ▢1 tablespoon molasses
• ▢1 large egg cold
• ▢2 cups old fashioned oats ground in food processor until it resembles flour (certified GF if necessary)
• ▢1 1/2 cups old fashioned oats left whole (certified GF if necessary)
• ▢1 teaspoon cinnamon
• ▢1/4 teaspoon nutmeg
• ▢1/4 teaspoon cloves
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon baking soda

Icing

• ▢2 cups powdered sugar sifted
• ▢1/2 teaspoon salt
• ▢3 tablespoons milk
• ▢1 teaspoon vanilla extract

Instructions Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
• In your stand mixer, beat butter and brown sugar together until fluffy — this may take a few minutes because the butter is cold.

• Beat in vanilla, molasses, and egg.
• Add ground oats, whole oats, cinnamon, nutmeg, cloves, salt, and baking soda, then mix until well combined.
• Use a large cookie scoop to scoop out 16 dough balls — place 8 onto each prepared baking sheet.*
• Bake in preheated oven to 10-12 minutes, or until golden brown.
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• Remove from oven, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely before icing.
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• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Icing

• Place powered sugar, salt, milk, and vanilla into a medium sized bowl then whisk until smooth.
• Dunk the tops of the completely cooled cookies into the icing.
• Place back onto the wire cooling rack to allow the icing to set.

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(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool,
refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty
treat is homemade. Cool down after fun in the sun with these kid-friendly Pina
Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey. Sure to please kids and adults alike, they’re a better-for-you
option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins,
minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.
The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of
“sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two
entirely different species from one another. Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Pina Colada Sweetpotato Ice Pops
Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops
 
1/2       cup coconut cream
3/4       cup mashed and cooked sweetpotato
3/4       cup diced pineapple
2          tablespoons honey
1          tablespoon lime juice
coconut flakes (optional)
 
In food processor or high-speed blender, mix coconut cream, sweetpotato,
​pineapple, honey and lime juice. Transfer batter to freezer molds.
 
Place in freezer 3-4 hours. Top with coconut flakes, if desired. 

Perfect Baked Stuffed Clams
 
Refer to step by step on blogpost
Author: Marie
Ingredients

• 5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
• POACHING LIQUID
• water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
• FILLING
• 2 cups homemade or good quality bread crumbs
• 4 tablespoons each of unsalted butter and olive oil
• zest of 1 lemon
• 3 or 4 garlic cloves grated on a microplane
• a handful of chopped parsley
• ½ cup of grated pecorino romano cheese
• salt and pepper to taste
• lemon for garnish
• hot sauce optional

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​Comfort from the South
(Culinary.net) The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.
 
It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.
 
In a saucepan, melt butter. Add flour and stir to combine. Add crushed pecans and brown sugar. Stir to combine and form to the bottom of a pie pan. Bake for 15-20 minutes at 350 F.
 
In a separate bowl, add cream cheese and beat until smooth. Add powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate.
 
To make the pudding layer,  whisk egg yolks in a bowl then whisk in whole milk.
 
In a separate bowl, add sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine.
 
In a saucepan over medium heat, add egg mixture followed by the dry mixture and stir. Add butter and vanilla extract, stirring until butter is melted.
 
Pour pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. Once cooled, add on top of the other layers and spread evenly.
 
Refrigerate pie overnight.
 
To make whipped topping, in a mixer, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add whipped topping to the top of the chilled pie.
 
Drizzle with chocolate syrup and sprinkle with chopped pecans.
 
Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.
 
Find more unique dessert recipes at Culinary.net.
 
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
 
 
Arkansas Possum Pie
Servings: 8
 
Crust:
3/4       cup butter
1 1/2    cups flour
1/2       cup brown sugar
1 1/2    cups pecans, crushed
 
Cream Cheese Layer:
12        ounces cream cheese, softened
1          cup powdered sugar
4          tablespoons heavy cream
 
Pudding Layer:
3          egg yolks
2          cups whole milk
1          cup sugar
1/3       cup cocoa powder
3          tablespoons cornstarch
2          tablespoons flour
1/4       teaspoon salt
2          tablespoons butter
1          teaspoon vanilla extract
 
Whipped Cream Topping:
1          cup heavy whipping cream
4          tablespoons powdered sugar
1          teaspoon vanilla extract
 
chocolate syrup
1/2       cup chopped pecans
 
Heat oven to 350 F.
 
To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.
 
Bake 15-20 minutes until crust begins to brown. Cool completely.
 
To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.
 
To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.
 
In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.
 
In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.
 
Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.
 
To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.
 
Drizzle pie with chocolate syrup and sprinkle with chopped pecans.


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​Kevinleonard@SeniorVoiceAmerica.org

WITH FRESHLY CHOPPED STRAWBERRIES FOR SWEETNESS AND NILLA WAFERS FOR A CRUST, THIS STRAWBERRY LEMON RUMCHATA CHEESECAKE RECIPE IS SURE TO IMPRESS.

​MAKE SURE YOU HAVE ALL THE RIGHT INGREDIENTS NEEDED TO PREPARE THIS SWEET AND WHOLESOME TREAT.

• Nilla Wafer Crumbs – Mash the Nilla Wafers down into pieces using a food processor to create the crust.
• Butter – Melt three tablespoons of butter to mix with the cookie crumbs before pressing it into the bottom of the pan and baking the crust.
• Strawberries – Wash your strawberries, remove the tops, and then chop them into quartered pieces.
• Cream Cheese – Let your three packages of cream cheese sit for several minutes to soften.
• Flour – Create a slightly thicker consistency using a bit of flour combined in the mixture with the cream cheese.
• Limon Rumchata – A small amount of the Limon Rumchata is all you need for this recipe​​

​OTHER INGREDIENTS TO USE INCLUDE CORNSTARCH, HEAVY WHIPPING CREAM, TWO EGGS, AND WHIPPED CREAM. YOU MIGHT ALSO WANT TO HAVE STRAWBERRY SLICES AND FRESH LEMON SLICES TO ADD ON TOP OF THE CHEESECAKE AS GARNISH.

DO I HAVE TO USE FRESH STRAWBERRIES FOR THIS RECIPE?YES, IT’S BEST TO USE FRESH STRAWBERRIES. YOU CAN RINSE THEM AND THEN CHOP THEM INTO PIECES BEFORE PREPARING YOUR SLURRY WITH SUGAR AND CORNSTARCH. OF COURSE, IF YOU ONLY HAVE FROZEN STRAWBERRIES, YOU CAN USE THEM BUT YOU’LL NEED TO THAW THEM OUT FIRST AND REMOVE EXCESS MOISTURE USING A TOWEL.

HOW LONG DOES IT TAKE TO PREP AND COOK THIS CHEESECAKE?IT ONLY TAKES 10 MINUTES TO PREPARE THE INGREDIENTS FOR THE STRAWBERRY LIMON RUMCHATA CHEESECAKE. HOWEVER, IT NEEDS TO COOK FOR 50 MINUTES AND THEN SET FOR A MINIMUM OF SIX HOURS. YOU CAN ALSO LET IT SIT OVERNIGHT IF YOU’RE NOT IN A RUSH TO SLICE INTO IT AND SERVE IT.

HOW DO I ADD THE WHIPPED TOPPING TO THE CHEESECAKE?PLACE YOUR WHIPPED CREAM INTO A PIPING BAG AND THEN PLACE A LARGE STAR TIP ON THE BAG. BE SURE TO APPLY A GENEROUS AMOUNT OF WHIPPED CREAM AROUND THE TOP OF THE CHEESECAKE FOR DECORATIVE PURPOSES. IF YOU DON’T HAVE A PIPING BAG, YOU CAN USE A LARGE GALLON FOOD STORAGE BAG, ADDING THE WHIPPED CREAM BEFORE SEALING IT AND CUTTING THE TIP OFF TO DISPERSE THE WHIPPED TOPPING ON THE CHEESECAKE.RECIPE NOTES & TIPS

1. Don’t be alarmed if your cheesecake looks undercooked. It’s normal for it to look that way when you remove it from the Instant Pot. However, do not add it back into the pot because it will set perfectly when it’s in the fridge.

1. If you’d rather use a 6-inch pan, it’s fine to do that. When using a 6-inch pan, let the cheesecake cook for an additional five minutes.

1. Avoid overmixing the cheesecake when you’re adding the eggs because then the mixture could explode in the Instant Pot, and you don’t want that to happen!

​

Dial Up Flavor with Summer Favorites
 
(Family Features) Turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Adding a taste-enhancing option to your repertoire – Tajín Fruity Chamoy Sauce – can make your summer get-togethers the talk of the neighborhood.
 
Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks.
 
For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink.
 
Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work.
 
The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces.
 
Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor.
 
Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours.  
 
Find more recipes that crank up the heat this summer by visiting Tajín.com/us.
 
 
Spiced Pork Ribs
Total time: 3 hours, 10 minutes
Servings: 6
 
2          racks (about 4 pounds) baby back ribs
1/4       cup Tajín Clásíco Seasoning
1/4       cup Tajín Mild Hot Sauce, plus additional for serving, divided
2          tablespoons olive oil
2          tablespoons brown sugar
lime wedges, for serving
mashed potatoes or steamed rice, for serving (optional)
 
Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.
 
Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks.
 
Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs.
 
Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.
 
Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.
 
Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone.
 
Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.
 
Serve with lime wedges and additional hot sauce.
 
Serve with mashed potatoes or steamed white rice, if desired.

​Savory Mango Chamoy Daquiri
Total time: 15 minutes
Servings: 2
 
Rim Glass:
2          tablespoons Tajín Fruity Chamoy Hot Sauce
2          tablespoons Tajín Clásico Seasoning
 
Drink:
4          tablespoons Tajín Fruity Chamoy Hot Sauce, divided
1          cup frozen mango cubes, plus additional for garnish, divided
1/3       cup natural syrup
3          ice cubes
1/3       cup orange juice
1          tablespoon Tajín Clásico Seasoning, for garnish

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This Instant Pot Mongolian Beef is tastier and cheaper than takeout!  Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.

INGREDIENTSIf you love Asian inspired cooking, then you likely have these pantry staples at home already!

• Soy Sauce – soaks into the beef to give a salty, rich umami flavor. Use a low sodium soy sauce if you’re watching your intake. Gluten free? Use tamari or coconut aminos instead.
• Beef Broth – the base of our sauce. Beef broth can be found in a can, carton, and can also be made using beef bouillon cubes. As with the soy sauce, feel free to use a low sodium variety.
• Brown Sugar – gives the Mongolian beef it’s classic, sweet flavor. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Seasoned Rice Vinegar – balances out the rich flavors of soy sauce and beef broth with a bright, tangy flavor. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors.
• Sesame Oil – adds a rich, nutty flavor. Be sure you’re using toasted sesame oil which has a deeper, roasted flavor than “regular” sesame oil.
• Red Pepper Flakes – Mongolian beef isn’t typically spicy, but just a few red pepper flakes provides a mild spicy flavor to contrast the sweet brown sugar.
• Ground Ginger – adds a bit of spiciness and a refreshing flavor. Feel free to use freshly grated or minced ginger instead. I never have fresh on hand, but if you prefer the flavor, use 1 tablespoon minced ginger to replace the 1 teaspoon dried ground ginger in the original recipe.
• Garlic – gives a subtle kick of nutty flavor. Use pre-minced jarred garlic for easy prep. If fresh is all you have on hand, you’ll need about 3-6 cloves to equal the 1 tablespoon called for in the original recipe.
• Flank Steak –  halved lengthwise, then sliced against the grain into 1/2 inch thick strips. Flank steak is very lean so it’s important to not slice it too thick or overcook it.
• Extra Virgin Olive Oil – a high quality unrefined oil that’s used to cook the yellow onion. It has a fairly low smoke point, but it’s fine for the Instant Pot. Feel free to substitute with whatever oil you have on hand such as coconut oil, avocado oil, canola oil, etc.
• Yellow Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
• Cornstarch – whisked together with some reserved beef broth to make a slurry. Once the slurry is made, it’s slowly whisked into the cooking liquid and simmered until it has thickened. Without a slurry, the sauce would be too thin.

IngredientsUS Customary - Metric

• ▢3/4 cups soy sauce use a gluten free variety, if necessary
• ▢3/4 cups beef broth divided
• ▢1/2 cup dark brown sugar packed
• ▢2 tablespoons hoisin sauce use a gluten free variety, if necessary
• ▢2 tablespoons seasoned rice vinegar
• ▢2 tablespoons sesame oil
• ▢1 teaspoon crushed red pepper flakes more or less depending on your heat preference
• ▢1 teaspoon ground ginger
• ▢1 tablespoon minced garlic
• ▢2 pounds flank steak halved lengthwise, then sliced against the grain into 1/2 inch thick strips
• ▢1 tablespoon extra virgin olive oil
• ▢1 large yellow onion sliced
• ▢1/4 cup cornstarch
• ▢Instant pot rice for serving
• ▢Chopped green onions for garnish
• ▢Asian roasted broccoli for serving

Instructions

• In a large bowl, whisk together soy sauce, 1/2 cup broth, brown sugar, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic until well combined.
• Stir in steak, then cover and let marinate at room temperature for 30 minutes or (preferably) in the fridge for up to 8 hours.
  Start Timer
• Hit SAUTE on a 6 quart Instant Pot.
• Once it reads HOT, add in extra virgin olive oil and sliced onion, then sauté for 5 minutes.
  Start Timer
• Hit CANCEL, then pour steak and marinade into the IP. Be sure to scrape any brown bits off the bottom to prevent a BURN reading.
• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing), then cook on HIGH pressure for 6 minutes.
  Start Timer
• When the time is up, allow a natural release for 15 minutes, then flip the valve to release the remaining pressure.
  Start Timer
• Hit SAUTE on the Instant Pot.
• In a small bowl, whisk together cornstarch and remaining 1/4 cup broth until smooth, slowly whisk into the Instant Pot, then allow to simmer until sauce has thickened to your liking.
• Taste and re-season, if necessary, then serve over rice with chopped green onions and a side of roasted broccoli and enjoy!

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