Whether it is a family recipe or a favorite recipe we found on Pinterest, the HQ girls want to share our mouth-watering favorite recipes with you!
Betsy Makes Homemade Poptarts!
Homemade Strawberry Poptarts
Looks and sounds complicated for us cooking challenged people but surprisingly this recipe is pretty easy to make and so so delicious!
What you will need to get for the pastry:
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 cup unsalted butter, cut into rough 1″ squares
- 1 large egg
- 2 Tbsp. milk
- 1 additional large egg, whisked (to help assemble)
What you will need for the filling:
- ½ cup jam or strawberry preserves (or filling of your choice, really)
What you will need to get for the frosting:
- 1 tbsp. cream cheese
- ¾ cup icing sugar
- Juice from half a lemon
- 2-3 drops red food coloring
- Whisk together the flour, sugar, and salt. Pour into food processor, add pads of butter and pulse until butter is chopped into pea-sizes and mixture holds together.
- In a separate bowl, whisk together milk and egg.
- Transfer butter mixture to bowl, add milk mixture and mix with your hands until just combined. Feel free to knead the dough carefully on a lightly floured work surface.
- Divide the dough in half, and, on a lightly floured work surface, roll each out to form two 9″x12″ rectangles.
- Once rolled, grab a ruler (no shame here!) and divide dough into nine 3″x4″ rectangles. Use a sharp knife to make clean cuts.
- Using a pastry brush, brush the whisked egg over half of your poptart squares (this will act as the “glue” binding the two pieces together).
- Top each half with a spoonful of jam/preserves
- Lay the other half on top, and seal edges by pressing a fork into each side.
- Bake on a parchment lined pan at 350 degrees for 15 minutes, until golden brown. Remove from oven and let cool completely before adding frosting.
On to the frosting:
- Mix all ingredients in a bowl until well combined.
- Frost poptarts & enjoy!
- And if pastry scares you, you can buy store bought pie dough, roll each piece out to a 9 x 12 square and cut as directed. I won’t tell!
- Alternatively, you could consider filling them with cinnamon and sugar, nutella, or any preserves of your choice! The world is your oyster – go crazy!
(BY LARK & LINEN – ADAPTED FROM SMITTEN KITCHEN; Pic by Betsey, Riffraff Creative Intern)
Alex Does Caprese Salad
The Best Caprese Salad EVER
Who doesn’t love fresh mozzarella, basil, and beautiful juicy tomatoes? This Caprese Salad recipe is so simple and even more delicious. This recipe makes 2-3 servings!
What you’ll need:
- ½ pound fresh mozzarella, ¼ inch thick slices
- 2 vine-ripe tomatoes, ¼ inch thick slices
- 10-15 leaves of fresh basil
- Dijon mustard infused balsamic vinegar, for drizzling
- Salt & pepper, to taste
Combine all together & voila!
(Recipe and photo by Alex Bodishbaugh; Riffraff HQ Branding, Social Media and Graphics Director)
Faith LOVES Enchiladas
Chicken Enchiladas with Avocado Cream Sauce
Yupp, talk about mouth watering… Faith’s mom sent her this recipe and now she is obsessed with making these delicious enchiladas whenever she gets a chance!
Here is what you’ll need to get for the enchiladas:
- 2 tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeno pepper, finely diced (take out the seeds if you’re not a fan of the heat)
- 8-10 flour tortillas
- 4 cups shredded cooked chicken (rotisserie works best)
- 2-3 cups Monterrey jack cheese
- Optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Here is what you’ll need for the avocado cream sauce:
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken broth
- ¾ cup sour cream
- ½ tsp. cumin
- ½ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. pepper
- 2 California avocados, peeled and pitted
- ½ cup fresh chopped cilantro
- Juice of 1 lime
- First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
- In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and sauté for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
- To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes)
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
(Recipe – riversrecipereviewblogspot.com, Pic – Riffraff HQ Creative Intern Faith Tyrell)
Emily Makes Her Favorite Chili Dip
Skyline Chili Dip
Emily was born in Cincinnati, Ohio and chili parlors are all over the city but Skyline Chili is her absolute fav! You can actually buy Skyline Chili in cans and frozen at Walmart (sometimes) and Kroger! This dip is perfect for game days and is addicting.
What you’ll need:
- 1 package of cream cheese (8 ounce)
- 1 package frozen chili or 1 can skyline chili
- 1 package shredded cheddar cheese (8 ounces)
- ¼ cup onion, diced (optional)
- Fritos Scoops (Party Size)
- Spread softened cream cheese on the bottom of an oven safe casserole dish
- Sprinkle diced onions (optional)
- Cook skyline chili, let cool, and pour chili over the onions (opt.) and cream cheese
- Cover with cheddar cheese
- Conventional Oven – heat to 350 degrees until cheese is bubbling but not brown, about 10 minutes or Microwave Oven – heat on high for 2 minutes or until cheese is melted
- Serve warm with corn chips and enjoy!
(Recipe and Pics by Riffraff HQ Creative Intern Emily Weech)
Cookie the Cookie Monster
Chocolate Chip Cookies
I heard Lindsey Cook AKA Cookie, our Inventory Manager, makes the best cookies so this recipe is a must try! Hand written on the heart shaped sticky you gotta try these gems!
Kynzee makes OREO Balls
This is the EASIEST recipe ever and such a fan favorite. When you hit up Walmart you only need 1 package of Oreos, 1 eight oz. block of cream cheese and 1 package of white chocolate chips! Set the cream cheese out a few hours before you want to start!
- Put a handful of Oreos into a food processor and process em (?) up! P.S. if you don’t have a food processor you can put the whole package in a Ziploc baggie and hammer them…this takes a little longer and it’ll be a little chunkier but still good! P.P.S. Save some of this to sprinkle on top of the finished product!
- Plop the softened cream cheese into the bowl of Oreo powder! You can use a spatula to mix the two, but I use my hands because it’s easier and faster!
- Roll the mixture into 1-inch balls and place them on a cookie sheet…then pop them in the freezer for about an hour!
- Melt the white chocolate chips in a microwave safe bowl!
- Use a fork to dip the frozen balls into the white chocolate and place it back on the cookie sheet!
- Before the white chocolate dries completely, sprinkle some oreo powder on the top!
(Recipe by Riffraff HQ Creative Intern Kynzee Smith, picture cred: http://chefthisup.co/recipe/7005/oreo-cake-balls/)