Category: RECIPES

COOKING THURSDAY ~ CHICKEN PARMESAN SLIDER BAKE ~ BLOG 365.127C

CHICKEN PARMESAN SLIDER BAKE – serves 6

12 pack KING’S Hawaiian Sweet Rolls
3 cups shredded rotisserie chicken or 1 1/2 pounds prepared frozen chicken tenders**SEE NOTE
3/4 cup FRESH Marinara sauce
8 ounce FRESH grated Mozzarella or Provolone slices

  • Preheat oven to 350°.
  • Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.
  • Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected.
  • Place the roll bottoms side in the prepared pan.
  • 
Layer the shredded rotisserie chicken or prepared chicken tenders over the rolls.
  • Place marinara sauce over all of the chicken. Sprinkle with mozzarella cheese or a layer of provolone slices.

GARLIC BUTTER
1/2 cup butter
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 tablespoon FRESH minced parsley
2 Tablespoons FRESH chopped basil
1/2-1 teaspoon crushed red pepper, to taste
2 tablespoons FRESHLY grated Parmesan Cheese

  • In a microwave-safe bowl, melt the butter.
  • Add the minced garlic, basil, parsley, red pepper flakes and Parmesan cheese.
  • Evenly brush the butter mixture all over the roll tops.

  • Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is completely melted.
  • Uncover and bake for 3 to 5 minutes more.
  • Serve hot!

NOTE:

  • The 2 different types of chicken make for entirely different textures, but both are really good!
  • Definitely a knife and fork sandwich.
  • Slightly freezing the mozzarella ball before grating makes it easier to to shred.

 

COOKING THURSDAY ~ PUB ROAST ~ BLOG 365.127B

This is the most simple, tender AND flavorful roast you will ever make!

PUB ROAST

2-3 pound chuck roast
1 packet Lipton Onion Soup
12 ounce can Moose Drool Brown Ale
1 sweet onion, sliced
2 cups baby carrots
3 cups baby potatoes

  • Layer carrots and onions into the bottom of the slow cooker.
  • Place chuck roast on top of carrot and onion layer.
  • Sprinkle top of roast with onion soup mix.
  • Pour beer over top of soup mix.
  • Cover and cook on LOW 4-5 hours or until fork tender.

NOTE: Can also be made in the oven at 325° for 3 hours.

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ BAKED CARROT CASSEROLE ~ BLOG 365.120.C

BAKED CARROT CASSEROLE serves 4

2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed

  • Preheat oven to 350°.
  • Add chicken broth and sliced carrots to a sauce pan.
  • Bring to a SLOW boil.
  • Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
  • Drain, reserving 1/8 cup of broth.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
  • Fold in carrots.
  • Arrange carrot mixture in prepared baking dish.
  • Sprinkle with crushed crackers.
  • Bake uncovered 30 minutes.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE with CRISPY EDGES ~ BLOG 365.120A

Mac and cheese HAS to be creamy AND have crispy edges for my family!!! I’ve found THE best way to accomplish this is to use a deep jelly roll baking sheet. That way everyone gets the best of both worlds. I keep trying to reinvent this recipe and think I’m FINALLY there!

The other MAJOR requirement is to use FRESH grated cheeses for the BEST results!

SHEET PAN MAC & CHEESE with CRISPY EDGES – SERVES 8

1 pound elbow macaroni or shells
4 ounces cream cheese, cubed and at room temperature
2 cups WHOLE milk
1 cup heavy cream
2 teaspoons Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups shredded Colby Jack cheese
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 cloves garlic, minced into paste
1 medium shallot, FINELY minced
1 tablespoon cornstarch
FRESH ground black pepper
2-3 green onions, THINLY sliced for garnish

  • Preheat oven to 425°.
  • Arrange an oven rack 6 inches from broiler.
  • Lightly spray large rimmed baking sheet with non-stick cooking spray.
  • In a large pot of boiling salted water, cook pasta 1 minute less than al dente per package instructions. Drain well. Return pasta to hot pot. Stir in cream cheese and Dijon until cream cheese is melted and pasta is well coated. Set aside.
  • Melt butter in a large skillet over medium high heat.
  • Add garlic and shallot, cooking and stirring 2 minutes until fragrant.
  • Whisk in cornstarch, paprika, onion powder, garlic powder and cayenne until lightly browned.
  • Gradually whisk in milk and heavy cream until slightly thickened. If the mixture is too thick, add more milk as needed.
  • Season to taste with FRESH ground with salt and pepper.
  • Remove from heat.
  • Stir in sharp cheddar cheese and jack cheese until melted.
  • Pour and fold into pasta mixture until well combined; season again to taste.
  • Pour onto baking sheet.
  • Sprinkle with Colby Jack cheese.
  • Bake 15-20 minutes until all the cheese is melted and the edges are crispy.
  • Top with green onions.
  • Serve immediately.

NOTE: For best results use FRESHLY grated cheeses, NOT prepackaged.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ DISNEY DAY ~ BLOG 365.113B

DISNEY PIMIENTO CHEESE

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup Duke’s mayonnaise
1 (4 ounce) jar diced pimento, drained
1 jalapeño pepper, seeded and minced, Optional
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, Optional
¼ teaspoon onion powder
FRESH ground salt and black pepper to taste

  • Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl, mixiing until thoroughly combined.
  • Season to taste with salt and black pepper.

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Some sites have said the best way to make these sandwiches is with their pimiento cheese. You decide and judge for yourself.

COPY CAT DISNEY GRILLED CHEESE (WOODY’S LUNCH BOX DISNEY’S HOLLYWOOD STUDIOS) 
CREAM CHEESE SPREAD
1/2 cup cream cheese
1/2 cup shredded Double Gloucester or cheddar 
2 tablespoons heavy cream
1/4 teaspoon coarse salt

  • Combine cream cheese, cheddar, heavy cream, and salt in food processor, blending until smooth.
  • Set aside.

GARLIC SPREAD
1/2 cup mayonnaise
3/4 teaspoons minced garlic
1/4 teaspoon coarse salt

  • Combine mayonnaise, garlic, and salt in small bowl and stir until blended.
  • Set aside.

SANDWICH
8 slices of artisan bread
8 cheddar cheese slices
8 provolone slices

  • Lay out artisan bread slices on parchment paper or large cutting board.
  • Place 2 slices of cheddar on 4 of the bread slices.
  • Place 2 slices of provolone on remaining bread slices. 
  • Equally spoon cream cheese spread on slices with provolone.
  • Gently smooth cream cheese spread over each slice.
  • Press cheddar side and provolone side together.
  • Heat a large skillet over medium heat for 5 minutes, until hot. 
  • Brush both sides of the sandwiches with garlic spread. 
  • Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. 

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TONGA TOAST aka THE MAGIC KINGDOM @ HOME

Looking to start your day magically? Try this crave worthy copy cat Disney recipe of Tonga Toast, a fruit stuffed French toast that satisfies ANY & EVERY sweet tooth.

There’s a reason why it’s a fan favorite – and a taste of Disney that everyone talks about. Sweet treats like this are crave-worthy! For the full recipe, see the printable recipe card below! 

Tonga Toast is a must-have Disney breakfast, but it also makes a wonderful dessert for whoever the craving hits for sweet AND fruity!! This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!  

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

CINNAMON SUGAR
3/4 cup sugar
2 teaspoons QUALITY ground cinnamon

  • In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.

TOAST
4 LARGE eggs
1 1/2 cups WHOLE milk
1/4 teaspoon QUALITY ground cinnamon
1 tablespoon sugar
1 loaf sourdough bread, whole
2 LARGE bananas, peeled and sliced in half lengthwise and then in half to get 4 pieces from each banana
4 cups oil or shortening for frying

  • In a deep bowl, whisk together the eggs, milk, cinnamon and sugar until well combined. Set aside.
  • Slice the two ends off the loaf of bread.
  • Slice the loaf into four equal pieces.
  • In the top of each slice, use a knife to make a slit 3” long across the top and deep enough to reach the bottom crust of the bread without slicing through it.
  • Stuff two of the banana slices side by side vertically into each of the four prepared bread slices.
  • Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Heat the oil to 375°. Use a candy thermometer to continually monitor the temperature.
  • Submerge each of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side to permeate the bread. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
  • When the oil is hot enough, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
  • Fry 1-2 minutes on each side, flipping the slice when it is golden brown.
  • When the toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove excess oil so toast doesn’t get soggy from extra moisture.
  • While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it. Spoon sugar over top as necessary.
  • Repeat process with remaining toasts.
  • Serve warm with maple syrup, a QUALITY honey or your favorite flavor compote or jam.

NOTES:

  • You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas. I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough. Most pre-sliced sourdough is cut TOO thin.
  • Use large bananas that are ripe, BUT NOT TOO RIPE — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
  • The cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or your favorite flavored jam. And if you like peanut butter and bananas try drizzling a little bit of peanut butter over top! 
  • Make sure your oil is at least 4 inches deep and HOT. The sourdough slices are thick and will float to the top as they cook, so a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half! Using a candy thermometer ensures your oil is a constant 375°. 

Be sure and watch the temperature between batches. If it dips, be sure to bring it back up before adding another slice.

COOKING THURSDAY ~ CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE ~ BLOG 365.113A

CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE

  • Preheat the oven to 425°.
  • Spray baking sheet lightly with non-stick spray. Set aside.

SQUASH
1 LARGE butternut squash (See notes)
2 shallots, rustically chopped

  • Spray LARGE baking dish with non-stick cooking spray.
  • Slice the squash in half lengthwise and scoop out the seeds.
  • Drizzle the cut sides with oil and sprinkle with salt and pepper.
  • Place cut side down on the baking sheet.
  • Place the shallots on a piece of foil, drizzle with oil and sprinkle with salt. Wrap tightly.
  • Place on the baking sheet beside squash and roast for 30 to 45 minutes, or until the squash is soft.

TOPPING
¾ cup panko bread crumbs
2 tablespoons butter, melted

  • In a small bowl, place the panko and melted butter.
  • Toss to combine.
  • Set Aside.

PASTA
1 pound shell OR elbow pasta
¼ cup avocado oil, plus more for drizzling
2 teaspoons QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon ground sage
¼ teaspoon nutmeg
1½ cups WHOLE milk
2 1/2 cups (6 ounces) grated sharp cheddar cheese
2 1/2 cups (6 ounces) grated Gruyère cheese
1/2 cup (1½ ounces) FINELY grated pecorino cheese

  • Bring a large pot of salted water to a boil.
  • Prepare the pasta cooking 1 minute less than package instructions for al dente.
  • Reserve 2+ cups of the pasta water before draining.
  • Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with 1 1/2 cups pasta water, the shallots, oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
  • Return the pasta pot to the stove and heat milk over medium heat.
  • Stir in the squash sauce and cook 3 minutes, stirring often, until warmed through.
  • Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy. If necessary gradually add a bit more pasta water to make sauce creamier.
  • Add the pasta and stir until coated.
  • Preheat the oven broiler and transfer the pasta to the prepared baking dish.
  • Sprinkle with the panko mixture.
  • Broil for 5 to 10 minutes, or until the topping is crisp and browned.
  • Let stand for 15 minutes before serving.

NOTE: Many local grocers carry squash in the prepared produce section that works as a short cut.

 

 

COOKING THURSDAY ~ GARLIC BUTTER BANG BANG STEAK BITES ~ BLOG 365.106D

Hubby absolutely LOVES the steak bites at 2 of our favorite restaurants. With the cost of eating out I decided to create them at home. This recipe is modified from Half Baked Harvest They are REALLY tasty and quick to make, not to mention absolutely delicious. YES, it bears repeating – they are that good! 🙂

One of the keys to the success of this recipe is using a REALLY hot skillet to get your best sear on the steak pieces. Now add the garlicky butter sauce to reach PURE perfection. And if that isn’t enough top it with the BANG BANG sauce to reach Nirvana.

GARLIC BUTTER BANG BANG STEAK BITES • Serves: 6
Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes

BITES
1 tablespoon avocado oil
2 pounds beef tenderloin or rib-eye steak, cut into cubes
Freshly ground black pepper
6 tablespoons cold salted butter, cubed
1⁄4 cup Bragg’s liquid aminos
3-4 garlic cloves, FINELY chopped
1 teaspoon Garden Gourmet ginger paste
Chopped Thai basil, for serving

  • Place a large skillet over high heat and add the avocado oil.
  • Pat the steak dry and season all over with pepper.
  • Add the steak to the pan and cook 3-5 minutes, undisturbed, until it is well-browned on the bottom.
  • Stir and cook 3-5 minutes more, until the steak is browned on all sides.
  • Add the butter, liquid aminos, garlic, and ginger, tossing to coat and cooking 2-3 minutes until the garlic is fragrant.

SAUCE
½ cup Duke’s mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons Bragg’s liquid aminos
1-2 garlic cloves, FINELY chopped or grated
2 teaspoons lime zest
1 tablespoon FRESH lime juice
1 tablespoon chopped pickled sushi ginger

  • In a medium bowl whisk together the mayo, chili sauce, liquid aminos, garlic, lime zest, lime juice, and ginger paste until well blended.
  • Sprinkle the Thai basil over the beef.
  • Spoon the garlic butter over the top.
  • Serve with the bang bang sauce alongside for dipping.

NOTES:
We often toss the bites with the BANG BANG sauce if it’s just the 2 of us AS WELL AS serve them with dipping sauce on the side.

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ BUTTERMILK CHICKEN CORN PASTA ~ BLOG 365.106B

I saw a recipe in a Bon appetit magazine for BUTTERMILK CORN PASTA that called for buttermilk powder. It also called for FRESH corn on the cob that just can’t be found at this time of year easily. I really wanted to make the recipe so I substituted a few ingredients to create this version.

Their recipe called for boiling 3 corn cobs to create a corn water that the pasta is then cooked al dente in. The corn water is the secret ingredient aka liquid gold flavor.

BUTTERMILK CHICKEN CORN PASTA

2-12 ounce packages or 3 cans fire roasted corn
FRESH ground sea salt, to taste
12 ounces of your favorite small pasta
6 tablespoons unsalted butter
8 garlic cloves, FINELY minced
1 SMALL jalapeno, thinly sliced or diced
1/4 cup basil chiffonades
1 1/2-2 cups rotisserie chicken pieces
½ teaspoon Ancho chile powder
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
2 cups buttermilk
1 cup Mexican sour cream
Juice of 1 LARGE lemon
½ cup cotija cheese, plus more for topping

  • Add 1 bag of corn to 4 cups of salted water.
  • Bring to SLOW boil and boil 10 minutes.
  • Puree corn with an immersion blender into the water.
  • Using a mesh colander strain the corn water into another pan and bring to a boil.
  • Add pasta and cook al dente (1 minute less than package directions).
  • Drain, reserving 2 cups of corn water. Set pasta aside.
  • Melt butter in a deep pan over medium heat.
  • Add the garlic, and cook until fragrant, about one minute.
  • Add the corn, salt and spices cooking and stirring occasionally 4-5 minutes, until the corn has completely thawed and is tender.
  • Stir in chicken pieces.
  • Whisk together the sour cream, buttermilk, lemon juice and 1 cup of the reserved corn pasta water. Stir, adding more pasta water as necessary, until a creamy sauce forms.
  • Stir in the cotija cheese.
  • Serve immediately.

NOTE:

  • Taco seasoning to taste is a great substitute for the individual seasonings.
  • If using canned corn, drain first and use corn “juice” in pasta water.

COOKING THURSDAY ~ CREAM CHEESE POUND CAKE ~ BLOG 365.106A

CREAM CHEESE POUND CAKE
 with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting

  • Preheat oven to 325°.
  • Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
  • In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
  • Gradually add the sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Slowly add the cake flour, mixing until well combined.
  • Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
  • Pour batter into prepared bundt pan.
  • Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
  • 
Allow cake to cool to room temperature before glazing.
  • Dust with confectioners’ sugar before serving.

GLAZES

  • Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
  • Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
  • 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
  • Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating. 

NOTES:

  • If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
  • For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
  • Adding additional zest provides extra flavor and a slight texture.