1 . Stage
Gather ingredients. Dotdash Meredith Food Studios
2 . Stage
Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.
3 . Stage
Combine flour, baking powder, and salt in another bowl. Gradually stir dry ingredients into the wet ingredients until thoroughly mixed. Cover dough and refrigerator for at least 4 hours. Dotdash Meredith Food Studios
4 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
5 . Stage
Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets. Dotdash Meredith Food Studios
6 . Stage
Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Dotdash Meredith Food Studios
7 . Stage
Repeat Steps 4 and 5 to make remaining batches.
8 . Stage
Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
3 . Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
4 . In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
5 . In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
1 . To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
2 . Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
3 . Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.
1 . Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
2 . Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
3 . Peel potatoes and cut into bite-sized pieces.
4 . Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2 . Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3 . Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
4 . Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
5 . Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
1 . Cut prickly pears in half lengthwise and scoop out flesh with a spoon. Process in a blender until smooth. Push pulp through a fine mesh strainer to extract about 1 1/2 cups juice. Discard pulp.
2 . Place prickly pear juice, water, lime juice, stevia, and mint in a blender. Blend until smooth. Pour into two 16-ounce glasses filled with ice.
1 . Blend Spread with Italian seasoning in small bowl.
2 . Brush chicken and vegetables with seasoning mixture.
3 . Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
1 . In a medium bowl, combine drink mix powder and condensed milk. Mix until smooth and even in color. Fold in whipped topping. Pour mixture into graham cracker and refrigerate for at least 2 hours.
1 . Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
3 . Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish.
4 . Dot with cubed butter and top with marshmallows.
5 . Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.
1 . Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
2 . Preheat oven to 350 degrees F (175 degrees C).
3 . Spray a 9x13-inch baking dish with cooking spray.
4 . Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
5 . Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
6 . Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
7 . Transfer pasta mixture to the prepared baking dish.
8 . Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.
3 . Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.
4 . Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.
5 . Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelet from the bottom of the skillet. Slide the skillet into the preheated oven.
6 . Bake in the preheated oven until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean. Cut omelet into pie-shaped pieces; serve hot.
1 . In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
2 . Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
3 . Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
4 . Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
1 . Grease cookie sheets.
2 . Place popcorn and peanuts in a paper bag. Set aside.
3 . In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4 . Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5 . In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.