StepbyStepRecipe.com 

everyday recipes 

 

MAKES 42/ ACTIVE: 30 MIN

TOTAL: 1 1/2 HR

  • 1 stick ( 1/2 cup) butter
  • 4 oz unsweetened baking chocolate
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 bag (13 oz) Snickers Mini candy bars
  • 1/4 cup M&M’s mini-baking bits
  1. Heat oven to 350*F. Line miniature muffin pan(s) with paper liners. (Cups measure 1 1/4 in. across bottom.)
  2. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in microwave. Stir to blend well.
  3. Whisk in sugar, eggs and vanilla until combined. Stir in flour just until blended.
  4. Spoon 1 measuring tbsp. batter into each muffin cup. Press in a Snickers bar almost flush with surface; sprinkle with 4 or 5 baking bits.
  5. Bake 16 to 18 minutes until risen and tops look dry and shiny ( some may have caramel flow). Cool in pan on a wire rack 5 minutes ; remove from pan, using tip of a knife if needed, to rack to cool completely. Repeat with remaining batter.

Either fresh picked or frozen raspberries are perfect for this recipe, which mean you can make it year-round. No matter when you eat it, this chilled fruit pie is a tribute to summer
PREP: 30 MIN.+ CHILLING
MAKES: 8 SERVINGS

  • 1 1/2 cups crushed vanilla wafers ( about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted

FILLING

1 pkg. (8 oz.) cream cheese, softened

2/3 cup confectioners’ sugar

2 tbsp.orange liqueur

1 tbsp vanilla extract

1 cup heavy whipping cream, whipped

TOPPING

1 cup sugar

3 tbsp cornstarch

3 tbsp water

2 1/2 cup fresh or frozen raspberries, divided

  1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  2. In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
  3. In a small saucepan, combine the sugar and cornstarch; stir in water and 1 1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  4. Spread topping over filling. Garnish with remeaning berries.

SERVES 4

The vinaigrette makes a great salad dressing; make a double batch and store the remainder in the refrigerator for up to 3 weeks.

  • 3 tbsp cider vinegar
  • 3 tbsp whole-grain mustard
  • 2 tbsp maple syrup
  • 1 1/2 tsp table salt, divided
  • 3/4 tsp pepper, divided
  • 5 tbsp vegetable oil, divided
  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tbsp dry mustard
  • 1 head cauliflower (2 pounds), cored and cut into 1-inch pieces
  • 1 red bell pepper, stemmed, seeded, and cut in 1/4-inch-wide strips
  • 1/4 cup fresh parsley leaves
  1. Adjust oven rack to middle position and heat oven to 450* degrees. Whisk Vinegar, whole grain mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper together in bowl. Gradually whisk in 1/4 cup oil.Set aside vinaigrette.
  2. Sprinkle pork with dry mustard, 3/4 tsp salt, and remaining 1/2 tsp pepper. Heat remaining 1 tbsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to rimmed baking sheet and roast until meat registers 140 degrees, about 15 minutes.
  3. Add cauliflower, bell pepper, and remaining 1/2 tsp salt to now empty skillet. Cover and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 6 minutes. Stir in 1/2 cup vinaigrette and continue to cook until vegetables are well browned, about 6 minutes longer. Off heat, stir in parsley. Slice pork, drizzle with remaining vinaigrette, and serve with vegetables.

cherry fluff

START TO FINISH: 15 MIN.

MAKES: 10 SERVINGS

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 can (20 oz.) crushed pineapple, undrained
  • 1 can (21 oz.) cherry pie filling
  • 1/2 cup chopped pecans
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • Additional whipped topping and cherries, optional

In a large bowl, beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whipped topping. Spoon into individual dessert dishes. Garnish each with additional whipped topping and a cherry if desired. Cover and chill until serving.


  • 4-6 servings . This dry rub is great on any cut of chicken, including whole birds for roasting( make a double batch).
  • 1 tsp dried oregano
  • 1 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 4 tsp kosher salt, plus more
  • 1/2 tsp. MSG, plus more for serving
  • 4 lb. chicken wings
  • 2 tbsp vegetable oil
  • 1 cup mint and/ or basil leaves
  • Limes and small Persian cucumbers, cut into wedges (for servings)
  1. Mix oregano, granulated garlic, paprika, sugar, 4 tsp salt, and 1/2 tsp MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
  2. Place racks in center and upper third of oven; preheat to 375*. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
  3. Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes,until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
  4. Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

Makes 2 servings

  • 2 ( 6-ounce) boneless skinless chicken breasts
  • 2 cups sliced fresh shiitake mushrooms
  • 3/4 cup marsala wine
  • 1 tbsp chopped fresh oregano
  • 2 tbsp unsalted butter
  • Garnish: chopped oregano
  1. Season chicken with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
  2. In a large saucepan, heat 1 tbsp olive oil over medium high heat. Add chicken; cook, turning once, until golden brown and a food thermometer inserted in thickest portion registers 165*, 7 to 8 minutes per side. Remove from pan; cover with foil.
  3. Add 1 tbsp olive oil and mushrooms to pan; cook, stirring frequently, until tender, about 2 minutes. Add wine and oregano; cook for 1 minute, scraping browned bits from bottom of pan. Remove from heat; add butter; stirring until melted. Return chicken to pan, turning to coat in sauce. Garnish with oregano, if desired.

Makes 4 servings
Honey and mustard have long been a dynamic duo, but the addition of balsamic takes it over the top
  • 4 bone-in skin-on chicken thighs ( about 2 pounds), trimmed
  • 1-1/2 tsp kosher salt
  • 3 tbsp olive oil, divided
  • 1 cup 1/4-inch thick sliced red onion
  • 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tbsp stone- ground mustard
  • 3 tbsp honey
  • 1/2 tsp chopped fresh rosemary
  • Garnish: crushed red pepper, chopped fresh rosemary
  1. Pat chicken dry, and sprinkle with salt. Add 2 tbsp oil to pot, and heat until hot. Add 2 chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken to a plate; repeat with remaining chickenn thighs.
  2. Add remaining 1 tbsp oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 for 4 minutes. Reserve 1/4 cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom. Return chicken to pot, skin side down.
  3. Cover and lock lid. Pressure cook on High for 10 minutes. Carefully quick release pressure. Uncover
  4. Preheat oven to broil. Line a rimmed baking sheet with parchment paper.
  5. Place chicken, skin side up, on prepared pan; pat chicken dry. Broil until skin is browned around the edges, 3 to 5 minutes.
  6. Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Toss chicken in thickened sauce. Top with reserved 1/4 cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.

Makes 4 servings
With a kick of heat from Thai chiles and creaminess from coconut milk, this salmon and rice noodles dinner is a total knockout that is sure to be on repeat.

  • 1/2 (6.75-ounce) package matchstick rice noodles
  • 1 bunch green onions
  • 3/4 cup plus 3 tbsp unsweetened coconut, milk, divided
  • 2 Thai chiles, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp red curry paste
  • 4 ( 6-ounce) skinless salmon fillets
  • 1 lime, thinly sliced
  • Lime, wedges, to serve
  • Garnish: toasted sesame seeds, thinly sliced snow peas, matchstick carrots
  1. Preheta oven to 400*
  2. In a medium bowl, cover noodles with hot water. Let stand for 10 minutes. Drain, and pat dry.
  3. Separate white part and green part of green onions. Cut white parts in half. Thinly sliced green parts. Set aside.
  4. In a medium bowl, combine 3/4 cup coconut milk, chiles, soy sauce, and ginger.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide noodles among parchment squares, placing on left side next to fold. Top each with coconut milk mixture and white part of green onion.
  6. In a small bowl, combine curry paste and remaining 3 tbsp coconut milk. Spread mixture on top salmon fillets. Place one salmon fillet on each packet. Top with lime slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  7. Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Top with green part of green onion. Garnish with sesame seeds, snow peas, and carrot, if desired. Serve with lime wedges.

Makes 4 servings
Inspired by the authentic Indian staple, this dish comes together in a new, exciting way. The aromatic flavors of garam masala, smoked paprika, and fennel seeds beautifully season chicken quarters for a taste of India in the comfort of your own home.
  • 2 cups whole wheat pearl couscous
  • 3 cups hot water
  • 3 tbsp olive oil, divided
  • 3 tsp kosher salt, divided
  • 4 bone-in skinless chicken quarters
  • 1 tbsp smoked paprika
  • 2 tsp garam masala
  • 1/2 cup sliced roasted red pepper
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 2 cloves garlic, grated
  • 1 tsp fennel seeds
  • 1 lemon, thinly sliced
  • Garnish: fresh cilantro leaves
  1. Preheat oven to 375*.
  2. In a large bowl, combine couscous and 3 cups hot water. Let stand for 15 minutes. Drain. Add 2 tbsp oil and 1 tsp salt, tossing to coat.
  3. Rub chicken with remaining 1 tbsp oil. In a small bowl, combine paprika, garam masala, and 1 tsp salt. Rub chicken with paprika mixture. Let stand for 10 minutes.
  4. In a small bowl, combine roasted pepper, olives, garlic,fennel seeds, and remaining 1 tsp salt.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide couscous among parchment squares, placing on left sides next to fold. Top each with roasted pepper mixture, one chicken quarter, and 2 lemon slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  6. Bake until parchment is lightly browned and puffed, about 45 minutes. Let stand for 10 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Garnish with cilantro, if disired.

Orzo and Turkey Stuffed Peppers
Makes 4 to 6 servings

This inventive recipe is proof that pasta dishes don’t have to be served in bowls. Here, the orzo, marinara, cheeses, and turkey sausage come together in a vibrant, edible vessel.

  • 4 large assorted bell peppers, halved lengthwise and seeded
  • 3 tbsp olive oil, divided
  • 1/4 tsp kosher salt
  • 1 pound ground turkey sausage
  • 2 cups marinara sauce
  • 2 cups orzo, cooked according to package directions
  • 2/3 cup whole-milk ricotta cheese
  • 2 tbsp chopped fresh basil
  • 1 cup freshly grated mozzarella cheese
  • Garnish: chopped fresh basil
  1. Preheat oven to 400*
  2. Place bell pepper halves, cut side up, in a large baking dish. Drizzle with 1 tbsp oil, and sprinkle with salt.
  3. Bake for 12 minutes
  4. In a large skillet, heat remaining 2 tbsp oil over medium-high heat. Add sausage; cook, breaking up meat, until lightly browned, 5 to 6 minutes. Stir in marinara sauce; remove from heat. Fold in cooked orzo, ricotta, and basil. Place a mounded 1/2 cup sausage mixture in each bell pepper half. Top with mozzarella.
  5. Bake until peppers are tender but firm, about 15 minutes. Let stand for 5 minutes before serving. Garnish with basil, if desired.

Makes 4 servings
Risotto simply involves some stirring. Allow about 30 minutes at the stove with your favorite wooden spoon. Feel free to go as heavy-handed on the veggies as you like.
  • 4 cups vegetable broth
  • 2 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 1 spring onion or small onion, finely chopped
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1 cup Arborio rice
  • 1 cup sweet peas ( thawed, if frozen)
  • 1 cup snow peas, sliced into matchsticks
  • 1 cup sugar snap peas, cleaned, trimmed, and sliced lengthwise
  • 1 cup grated Parmesan cheese
  • Garnish: torn fresh mint leaves, grated Parmesan cheese.
  1. In a large saucepan, bring broth to a gentle boil. Reduce heat; cover and simmer to maintain heat.
  2. Heat a heavy- bottomed saucepan over medium heat. Reduce heat, and add 1 tbsp butter; let melt. Add oil. Add onion; saute until translucent. Season with salt and pepper. Increase heat to medium-high . Add rice, stirring to coat; cook until heated through, 2 to 3 minutes. Add 1 cup hot broth, and stir until almost fully absorbed. Risotto should be gently simmering, not boioling. If necessary, reduce heat. ( Do not rush this process.) Continue adding 1/2 cup broth at a time until all is absorbed and risotto is creamy and glistening. Risotto should be al dente, not mushy. Adjust seasoning. Turn off heat.
  3. Stir in remaining 1 tbsp butter. Add all peas and Parmesan. Snow peas and snap peas should remain a bit crispy. Top with mint and Parmesan, if desired.

  • 1 ( 750-ml) bottle Pinot Grigio or Sauvignon Blanc
  • 1/3 cup fresh lime juice
  • 1/4 cup agave nectar
  • 1/4 cup cup Cointreau
  • 2 red mangoes, peeled and diced
  • 2 kiwis, peeled and thinly sliced
  • 1 cup sliced fresh strawberries
  • 1 lemon, thinly sliced
  1. In a large pitcher, stir together wine, lime juice, agave, and Cointreau. Add ice and all fruit. Serve immediately

« Older Entries