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  • Pretzel Covered Chicken Strips

    Pretzel Covered Chicken Strips Pretzel Covered Chicken Strips

    Pretzel Covered Chicken Strips

    My 2-year old daughter and I made these a few weekends ago. She loved helping by smashing and sampling the pretzels. Chicken strips are one of those foods that everyone seems to love. Add to the 'mix' a sweet and salty marinade and a crispy pretzel crust and your guaranteed to have a crowd pleaser! These chicken strips only take about 10 minutes to prep and about 15 minutes to bake, which makes for a meal that is both quick and delicious! These chicken strips are 'dressed to impress', so be sure to invite them to the party today!
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    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 1 pound Chicken, cut into strips
    • 3 tablespoons honey
    • 2 tablespoons mustard
    • 1 cup pretzels, crushed, I put mine in a food processor
    • 1/8 teaspoon salt, pepper and garlic powder
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    Directions

    1. Preheat oven to 425 degrees, spray baking sheet with non-stick cooking spray. 2. Mix together honey and mustard in one small bowl. Mix together crushed pretzels and seasonings, and place in another small bowl. Place chicken in honey mustard mixture... 3. Followed by the pretzel mixture. Toss chicken to be sure it's evenly coated. 4. Lay chicken strips on baking sheet. Bake for 10 minutes, flip, then bake for an additional 5-10 minutes, or until chicken is cooked through. 5. Serve with honey or mustard (or a mix of the two) as a dipping sauce if desired!

  • Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie

    This is a great (and easy) alternative to the much loved chocolate covered stawberry. Kids absolutely love this dessert for it's taste and the fact that it looks like a pizza! The sweetness from the cookie and the cream are a great pairing for the slightly tart strawberries. And of course, the chocolate is an added bonus! Enjoy!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Pouch of Sugar Cookie Mix (such as Betty Crocker)
    • 1 stick of butter or margarine, softened
    • 1 egg
    • 1 8 ounce block of cream cheese
    • 1/2 cup confectioner's sugar
    • 2 cups cool whip or whipped cream
    • 8 ounces fresh strawberries, thinly sliced (one saved whole)
    • 1 tablespoon chocolate dessert sauce, heated so smooth to drizzle
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    Directions

    Step One - Preheat Oven

    Preheat convection oven to 325 or regular oven to 350

    Step Two - Cookie Crust

    Combine the sugar cookie mix, butter and egg until a soft dough forms. Place ball of cookie dough on a round pizza pan and form into the shape of a pizza. Bake in the preheated overn for approx. 10 min or until edges start to turn golden. Remove from oven and allow to cool completely.

    Step Three - Prepare Cream cheese topping

    Combine the cream cheese and confectioner's sugar together in a bowl until well mixed together. Fold in the cool whip.

  • Cinnamon Raisin Pancakes and Sausage Stacks with Maple Apple Compote

    Cinnamon Raisin Pancakes and Sausage Stacks with Maple Apple Compote Cinnamon Raisin Pancakes and Sausage Stacks with Maple Apple Compote

    Cinnamon Raisin Pancakes and Sausage Stacks with Maple Apple Compote

    One of my favorite things for breakfast is pancakes, and when I was a kid my Mom would make all sorts of flavored pancakes for us. Through the years I have played with various flavor combinations and this is one of my favorites. The pancakes are based on the flavors of cinnamon raisin bread, layered with pork sausage patties and served with an apple/maple syrup topping.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 1 cup all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/4 teaspoon kosher salt
    • 1 egg
    • 1 cup light buttermilk
    • 2 tablespoons melted butter
    • 1/2 cup raisins
    • 3 tablespoons butter
    • 3 apples, peeled, cored and chopped (approximately 2 1/2 cups)
    • 1 cup maple syrup
    • 8 ounces bulk pork sausage
    • Additional butter for frying
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    Directions

    Step 1

    In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, mix together; set aside.

    Step 2

    In a medium bowl, mix together the egg, buttermilk and melted butter. Add mixture to the flour mixture and mix just until combined (mixture will be lumpy). Stir in the raisins; set aside.

    Step 3

    In a large saucepan, melt the 3 tablespoons butter over medium-low heat. Add in the apples and cook until they begin to soften, stirring occasionally, approximately 8 - 10 minutes. Remove from heat, using a potato masher, slightly mash the apples. Add in the maple syrup, place back over low heat, and simmer while cooking the sausage and pancakes.

    Step 4

    Form sausage into patties, approximately 4-inches across. Heat a large non-stick griddle or skillet over medium heat. Add the sausage patties and cook until lightly browned and cooked through, approximately 2 - 3 minutes per side; set aside and keep warm; wipe off griddle.

    Step 5

    Melt approximately 1 tablespoon butter on the griddle/skillet over medium heat. For each pancake, spoon a heaping tablespoon of batter onto the griddle, using a spoon spread out to approximately the same size as the sausage patties. Cook until golden brown, turn pancakes over and continue to cook until second side is golden brown, approximately 1 minute per side. (Add additional butter as needed)

    Step 6

    To serve, stagger 3 pancakes and 2 sausage patties (alternatively), top with some of the maple apple compote, serve with remaining maple apple compote on the side.

  • Grand Apple Caramel Cream Cake

    Grand Apple Caramel Cream Cake Grand Apple Caramel Cream Cake

    Grand Apple Caramel Cream Cake

    When my Great Grandma came from Ireland to America she brought her wonderful recipes. One of those recipes was her amazing Apple Puddney Dessert. Many recipes have been created and inspired from that awesome apple dessert. Especially this grand apple caramel cream cake, that captures all the luscious flavors of her wonderful dessert and so many more. Her precious creative talents and her loving, caring and sweet memories will always be treasured and live on in our hearts through her recipes.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    1 hour 5 minutes

    Serves

    12

    Ingredients

    • 2 packages (8-oz. each) cream cheese, softened
    • 1/4 cup packed light brown sugar
    • 2 tablespoons all-purpose flour
    • 1/4 cup Caramel Topping Sauce
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 tablespoon fresh lemon juice
    • 4 cups Granny Smith Apples, peeled, cored and cut into 1/4 -inch slices
    • 1/4 cup butter or margarine
    • 1/3 cup packed light brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 cup butter or margarine, softened
    • 3 medium size ripe bananas, peeled and mashed
    • 1/2 cup apple butter
    • 1 cup packed light brown sugar
    • 1/2 cup sugar
    • 2 large eggs
    • 2-1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1-1/2 teaspoons apple pie seasoning
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1 cup Granny Smith apples, peeled, cored and cut into finely diced pieces
    • 1 package (8-oz.) cream cheese, softened
    • 1/4 cup butter or margarine, softened
    • 1/4 cup Caramel Topping Sauce
    • 1 teaspoon vanilla extract
    • 11 cups confectioners' sugar
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    Directions

    Prepare to heat oven & prepare creamy caramel cheesecake filling:

    Heat oven to 350 degrees F. Line a sheet of aluminum foil to cover the inside bottom and sides of a 9-inch round cake pan, and grease the inside bottom and sides of foil lined pan. Grease and flour dust two additional 9-inche round cake pans; set aside. Prepare filling. In a large bowl, beat together filling ingredients, (2 packages , 8-oz. each, cream cheese, 1/4 cup light brown sugar, 2 tablespoons all-purpose flour, 1/4 cup caramel sauce, 1 egg and 1 teaspoon vanilla extract, with an electric mixer on medium-high speed for 1 1/2 to 2 minutes, or until creamy. Spoon creamy filling mixture evenly into greased aluminum foil lined pan. Bake for 30 to 35 minutes or until filling is set. Place onto a cooling rack for 15 minutes, remove aluminum foil with the baked filling from pan and place in refrigerator to chill for 1 hour.

    Prepare apple topping:

    . In a medium bowl, add lemon juice and 4 cups sliced apples and toss together until combined. Melt 1/4 cup butter in a large non-stick skillet over medium-high heat. Add 1/3 cup light brown sugar and cinnamon to melted butter and stir until blended. Add 4 cups apple slices into sweetened melted butter and cook for 5 to 6 minutes, or until apples are tender, stirring occasionally. Remove from heat and cool completely about 30 minutes.

    Prepare cake:

    In a large bowl, beat 1/2 cup butter, mashed bananas, apple butter, 1 cup light brown sugar and 1/2 granulated sugar with an electric mixer on medium-high speed for 1 to 1 1/2 minutes, or until blended and smooth. Add 2 eggs into cake mixture, and beat for an additional minute longer, or until blended and creamy. Add into cake mixture, 2 1/2 cups flour, baking powder, baking soda, salt and apple pie seasoning and reduce speed to low speed on electric mixer, continue beating an additional 1 to 1 1/2 minutes longer, or until blended and smooth. Increase electric mixer speed to medium-high, and add buttermilk and 1 teaspoon vanilla extract into cake mixture, continue beating for an additional 1 to 1 1/2 minutes longer, or until blended and creamy. Fold into cake mixture 1 cup finely diced apples until blended. Spoon cake mixture batter evenly into prepared two greased and flour dusted pans. Bake for 28 to 30 minutes, or until toothpick inserted near the center comes out clean. Cool cake in pans onto a cooling rack for 10 minutes. Remove cakes from pans. Cool thoroughly on a wire rack for 20 minutes, or until completely cooled.

    Prepare creamy caramel frosting:

    In a large bowl, beat 1 package cream cheese, 1/4 cup butter, 1/4 cup caramel sauce and 1 teaspoon vanilla extract, with an electric mixer on medium-high speed for 1 to 2 minutes, or until blended and smooth. Reduce electric mixer speed to low and gradually add 5 cups confectioners' sugar beating for an additional minute, or until almost blended. Increase speed of electric mixer to medium-high speed and continue beating for an additional minute longer, or until well blended and creamy. Add remaining 1 cup confectioners' sugar into frosting mixture, 1/4 cup at a time, continue beating with an electric mixer on medium-high speed, until a spreading consistency is reached.

    Prepare and assemble cake:

    Place one cake layer, bottom side up, onto the center of a round cake plate or round serving platter. Spoon and evenly spread cake layer with a thin layer of frosting to cover the top of cake layer on plate. Carefully invert aluminum foil containing chilled caramel cheesecake filling upside down over frosted bottom layer of cake on plate. Gentle remove aluminum foil from caramel cheesecake filling. Spoon and evenly spread an additional thin layer of frosting to cover the top filling layer and bottom cake layer on plate. Carefully place remaining top cake layer centered over frosted filling layer of bottom cake on plate. Spoon and spread frosting with a thin layer onto top layer of cake and spoon and spread a heavier and thicker layer of frosting to cover sides of cake. Spoon and spread the apple topping mixture evenly over top of cake or place apple topping mixture in decorative layers on top of cake, over lapping apple slices into spiral layers. Cut cake into 12 serving wedges and serve.