Twins recipes, 13236 WY 51 Ste 200 Rozet, Cheyenne, WY (2026)

09/25/2024

Seven-Layer Taco Salad
Ingredients:

1 lb ground beef or ground turkey
1 packet taco seasoning mix
1 head iceberg lettuce, chopped
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1/2 cup sliced black olives
1/2 cup green onions, chopped
1/2 cup sour cream
1/2 cup salsa
1/2 cup guacamole
Tortilla chips for serving (optional)
Directions:

In a large skillet, cook the ground beef (or turkey) over medium heat until fully browned. Drain excess fat, then stir in taco seasoning mix and cook according to the package instructions.
In a large serving bowl or trifle dish, layer the chopped lettuce on the bottom.
Next, layer the black beans evenly over the lettuce.
Add a layer of halved cherry tomatoes, followed by a layer of shredded cheddar cheese.
Scatter the sliced black olives and green onions evenly over the top.
In separate dollops, layer the sour cream, salsa, and guacamole over the salad or drizzle them evenly on top.
Serve immediately or refrigerate for up to 2 hours before serving. Pair with tortilla chips if desired.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 6-8 servings

09/25/2024

Pumpkin Pie Cookies
Ingredients:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup pumpkin puree
1 tablespoon brown sugar
1/4 cup whipped cream for garnish (optional)
Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In another bowl, cream the butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until the dough forms. Cover and refrigerate the dough for 30 minutes.
Meanwhile, combine the pumpkin puree and brown sugar in a small bowl.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out shapes.
Place the cookie rounds on the prepared baking sheet and spoon a small amount of the pumpkin mixture in the center of each.
Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely.
Garnish with whipped cream, if desired, and enjoy!
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal | Servings: 18 cookies

09/25/2024

Doritos Pizza Rolls
Ingredients:

1 package refrigerated pizza dough
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup pepperoni slices, chopped
1/2 cup crushed Nacho Cheese Doritos
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Fresh parsley, chopped (optional, for garnish)
Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the pizza dough into a rectangle on a lightly floured surface.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese and chopped pepperoni over the sauce.
Starting from one end, tightly roll up the dough into a log, then slice into 1-inch pieces.
Place the rolls onto the prepared baking sheet, cut side up.
Brush the tops with olive oil and sprinkle with garlic powder, Italian seasoning, and Parmesan cheese.
Bake for 15-20 minutes, or until the rolls are golden brown and the cheese is bubbly.
Once out of the oven, sprinkle the crushed Doritos over the hot pizza rolls and garnish with parsley if desired.
Serve immediately with extra pizza sauce for dipping.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal per serving | Servings: 12 pizza rolls

09/25/2024

Christmas Candy Cookie Bark
Ingredients:

12 oz white chocolate chips
10 oz dark chocolate chips
10-12 Christmas-themed cookies (such as sugar cookies or gingerbread), roughly chopped
1/2 cup mini marshmallows
1/2 cup crushed candy canes
1/4 cup red and green M&Ms
1/4 cup holiday sprinkles
Directions:

Line a large baking sheet with parchment paper.
Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted.
Pour the melted dark chocolate onto the parchment paper, spreading it out evenly with a spatula to about 1/4-inch thickness.
Immediately press the chopped Christmas cookies, mini marshmallows, crushed candy canes, M&Ms, and holiday sprinkles into the melted dark chocolate.
Melt the white chocolate chips in the same manner as the dark chocolate.
Drizzle the melted white chocolate over the top of the bark, creating a marbled effect.
Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is fully set.
Once hardened, break the bark into pieces and enjoy!
Prep Time: 10 minutes | Setting Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal per serving | Servings: 12 servings

09/25/2024

Pumpkin Rice Pudding
Ingredients:

1 cup Arborio rice
2 cups milk
1 1/2 cups pumpkin puree
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup water
1/2 cup heavy cream
1/4 cup raisins (optional)
Whipped cream and cinnamon for garnish (optional)
Directions:

In a medium saucepan, combine rice and water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes until most of the water is absorbed.
Stir in the milk, pumpkin puree, sugar, vanilla, cinnamon, nutmeg, cloves, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and the rice becomes creamy, about 25-30 minutes.
Stir in the heavy cream and cook for an additional 5 minutes. If you are using raisins, add them in at this stage.
Remove from heat and let cool slightly. Serve warm or chilled, garnished with whipped cream and a sprinkle of cinnamon if desired.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 250 kcal | Servings: 6 servings

09/25/2024

Pumpkin Chocolate Chip Muffins
Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, beat the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Fold in the chocolate chips.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 230 kcal | Servings: 12 muffins

09/25/2024

Halloween Black Velvet Cookies
Ingredients:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon black food coloring
1/2 cup powdered sugar (for rolling)
Halloween sprinkles (optional)
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and black food coloring.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Roll the dough into 1-inch balls, then coat each ball in powdered sugar.
Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Decorate with Halloween sprinkles, if desired.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal | Servings: 24 cookies

09/25/2024

Country Ranch Green Beans
Ingredients:

1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 tablespoon ranch seasoning mix
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Directions:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the trimmed green beans, olive oil, ranch seasoning, garlic powder, and black pepper. Toss until the beans are evenly coated.
Spread the green beans in a single layer on a baking sheet.
Roast in the preheated oven for about 15 minutes or until tender and slightly crispy.
Remove the baking sheet from the oven, add the halved cherry tomatoes, and toss everything together. Roast for an additional 5 minutes.
Once done, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 120 kcal | Servings: 4 servings

09/25/2024

Pumpkin Cinnamon Buns
Ingredients:

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup milk
1/2 cup canned pumpkin puree
1 large egg
1 tablespoon vanilla extract
Filling:

1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Icing:

1 cup powdered sugar
2 tablespoons cream cheese, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the softened butter, milk, pumpkin puree, egg, and vanilla extract. Mix until a soft dough forms.
On a floured surface, roll out the dough into a rectangle, about 1/2 inch thick.
For the filling, spread the softened butter over the rolled-out dough. Sprinkle with brown sugar, cinnamon, and nutmeg evenly.
Starting from one long edge, carefully roll the dough into a tight log. Cut the log into 12 equal pieces and place them in the prepared baking dish.
Bake for 20-25 minutes, or until golden brown and cooked through.
For the icing, whisk together powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over the warm buns before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 12 servings

09/25/2024

Pumpkin Cheesecake
Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree (canned or fresh)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 large eggs
For the Topping:

Whipped cream (for serving)
Ground cinnamon (for garnish)
Instructions:

Preheat Oven: Preheat your oven to 325°F (163°C).

Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until fully combined.

Add Pumpkin and Spices: Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well blended.

Incorporate the Eggs: Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Bake the Cheesecake: Pour the pumpkin filling over the prepared crust in the springform pan. Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly browned.

Cool: Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.

Chill: After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Serve: Before serving, top with whipped cream and a sprinkle of ground cinnamon.

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 5 hours (including chilling) | Servings: 10-12 slices

09/25/2024

Cookies & Scream Spider Cupcakes
Ingredients:

For the Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons milk (as needed for consistency)
Black food coloring (optional)
For the Spider Decorations:

12 chocolate cookies (like Oreos)
24 candy eyes
12 black licorice laces (or other black candy for legs)
Directions:

Preheat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined and smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add vanilla extract and enough milk to reach a smooth, spreadable consistency. If desired, add black food coloring for a spooky look.
Once the cupcakes are cool, frost them generously with the chocolate frosting.
To create the spider, twist two chocolate cookies to separate them and keep the cream filling intact. Place the cream side up on top of the frosted cupcake.
Insert four black licorice pieces on each side of the cookie to form the legs. Add two candy eyes on top of the cookie to complete the spider decoration.
Repeat for all cupcakes, and serve for a spooky treat!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Kcal: 320 kcal per cupcake
Servings: 12 cupcakes

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