https://www.facebook.com/506099145915671/

Gleam Recipes, 3000 Connecticut Avenue NW Space A & B, Washington D.C., DC (2026)

01/21/2025

Classic Soft and Chewy Snickerdoodle Cookies

Ingredients:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

2 tablespoons granulated sugar
2 teaspoons ground cinnamon

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 8-10 minutes | Total Time: 25 minutes
Kcal: 120 kcal per cookie | Servings: Makes about 36 cookies

01/21/2025

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Ingredients for Corn Pup Muffins:

1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup milk
1/4 cup unsalted butter, melted
2 large eggs
8 oz smoked sausage or hot dogs, cut into 1-inch pieces
1/2 cup shredded cheddar cheese (optional)
1 tablespoon chopped jalapeños (optional)

Ingredients for Fiesta Dipping Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 tablespoon salsa
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste

Directions for Corn Pup Muffins:

Preheat your oven to 375°F (190°C). Grease a mini muffin pan.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, chili powder, and ground cumin.
In a separate bowl, whisk together the milk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and jalapeños, if using.
Spoon a tablespoon of batter into each muffin cup. Press a piece of sausage or hot dog into the center of each muffin.
Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the batter comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Directions for Fiesta Dipping Sauce:

In a small bowl, mix together the mayonnaise, sour cream, lime juice, salsa, chili powder, and garlic powder.
Season with salt and pepper to taste. Serve alongside the corn pup muffins.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal per serving | Servings: 24 mini muffins

01/21/2025

Stuffed Mushroom Dip

Ingredients:

1 tablespoon olive oil
8 oz fresh mushrooms, finely chopped
1 small onion, finely chopped
3 cloves garlic, minced
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley (for garnish)
Crackers or baguette slices (for serving)

Directions:

Preheat your oven to 375°F (190°C). Grease a baking dish or oven-safe skillet.
In a large skillet, heat olive oil over medium heat. Add the chopped mushrooms and onion. Sauté for 5-7 minutes until softened and most of the liquid has evaporated.
Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
Stir in the sautéed mushroom mixture, shredded mozzarella, grated Parmesan, dried thyme, oregano, salt, and black pepper. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Let it cool slightly, then garnish with chopped fresh parsley. Serve hot with crackers or baguette slices.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 250 kcal per serving | Servings: 8 servings

01/21/2025

Hamburger Potato Casserole

Ingredients:

1 lb ground beef
1 small onion, chopped
3 cloves garlic, minced
5 medium potatoes, thinly sliced
1 (10.5 oz) can cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chopped fresh parsley (for garnish)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it up into crumbles. Drain any excess fat.
In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Season with salt, pepper, and dried thyme.
Spread half of the cooked ground beef mixture over the potatoes. Repeat the layers with the remaining potatoes and beef.
Pour the soup mixture evenly over the casserole. Cover with foil and bake for 45 minutes.
Remove the foil, sprinkle shredded cheddar cheese over the top, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let it rest for 5 minutes before serving. Garnish with chopped parsley.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 400 kcal per serving | Servings: 6 servings

01/21/2025

Easy Ham & Cheese Crescent Roll-Ups

Ingredients:

1 (8 oz) can refrigerated crescent roll dough
8 slices deli ham
8 slices cheddar or Swiss cheese
1 tablespoon Dijon mustard (optional)
1 tablespoon melted butter
1 teaspoon dried parsley (for garnish)
1/2 teaspoon garlic powder (optional)

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent roll dough and separate it into 8 triangles.
If using, spread a thin layer of Dijon mustard on each triangle.
Place a slice of ham and a slice of cheese on each triangle, then roll up from the wide end to the tip.
Arrange the roll-ups on the prepared baking sheet, seam-side down.
Brush the tops with melted butter and sprinkle with dried parsley and garlic powder (if using).
Bake in the preheated oven for 12-15 minutes, or until golden brown and the cheese is melted.
Let cool for a few minutes before serving. Serve warm with your favorite dipping sauce if desired.

Prep Time: 10 minutes | Cooking Time: 12-15 minutes | Total Time: 25 minutes
Kcal: 180 kcal per roll-up | Servings: 8 servings

01/21/2025

Creamy and Comforting Golden Potato Soup

Ingredients:

6 medium potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Optional: crumbled bacon and extra shredded cheese for topping

Directions:

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the chicken broth, stirring constantly to avoid lumps.
Add the diced potatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to blend the soup until smooth (or blend in batches using a countertop blender).
Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
Simmer for an additional 5 minutes, then adjust seasoning to taste.
Serve hot, garnished with fresh parsley, crumbled bacon, and extra cheese if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 kcal per serving | Servings: 6 servings

01/21/2025

Creamy Crab & Shrimp Party Dip

Ingredients:

8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
8 oz cooked shrimp, chopped
8 oz canned crab meat, drained and flaked
1/4 cup green onions, chopped
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Crackers, bread, or veggies (for serving)

Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat together the softened cream cheese, mayonnaise, and sour cream until smooth.
Mix in the Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, onion powder, and black pepper.
Fold in the chopped shrimp, crab meat, and green onions until well combined.
Transfer the mixture to a greased 9-inch baking dish. Sprinkle shredded mozzarella cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.
Let it cool for a few minutes before serving. Garnish with chopped parsley and serve with crackers, bread, or fresh veggies.`
Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Total Time: 30-35 minutes
Kcal: 180 kcal per serving | Servings: 8 servings

01/21/2025

Best Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-30 minutes
Kcal: 200 kcal per cookie | Servings: Makes about 36 cookies

01/21/2025

Crispy and Juicy Fried Chicken Tenders

Ingredients:

1 lb chicken tenders
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
2 large eggs
1/4 cup milk
1 cup breadcrumbs (or panko for extra crunch)
Vegetable oil, for frying

Directions:

Pat the chicken tenders dry with paper towels.
In a shallow bowl, mix together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In a separate bowl, whisk the eggs and milk together.
Place the breadcrumbs in a third bowl.
Dredge each chicken tender in the flour mixture, then dip it into the egg mixture, and finally coat it with breadcrumbs.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (about 350°F or 175°C), carefully place the breaded chicken tenders in the skillet. Fry for 3-4 minutes per side or until golden brown and cooked through.
Remove the chicken tenders from the oil and drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 250 kcal per serving | Servings: 4 servings

01/21/2025

Creamy and Cheesy Corn Casserole

Ingredients:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
1 (8.5 oz) package corn muffin mix (like Jiffy)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (for garnish)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, shredded cheddar cheese, corn muffin mix, salt, and pepper. Stir until well mixed.
Pour the mixture into the prepared baking dish and spread evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
Let it cool for a few minutes before serving. Garnish with chopped parsley.

Prep Time: 10 minutes | Cooking Time: 45-50 minutes | Total Time: 55-60 minutes
Kcal: 250 kcal per serving | Servings: 8 servings

01/21/2025

Classic Slow-Cooked Beef Pot Roast

Ingredients:

3 to 4 lb beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
4 medium potatoes, cut into chunks
2 cups beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (for cornstarch slurry)
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 325°F (165°C).
Season the beef roast with salt, pepper, thyme, and garlic powder on all sides.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
Stir in the tomato paste, cooking for an additional minute.
Add the carrots and potatoes to the pot. Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine.
Place the seared beef back into the pot, nestling it among the vegetables. Add bay leaves.
Cover with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily falls apart with a fork.
(Optional) For a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the pot roast during the last 10 minutes of cooking.
Remove the bay leaves before serving. Garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 15 minutes
Kcal: 400 kcal per serving | Servings: 6 servings

01/21/2025

Savory Beef and Mushroom Stuffed Pasta Shells

Ingredients:

20 large pasta shells
1 tablespoon olive oil
1 lb ground beef
8 oz mushrooms, finely chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a large skillet, heat olive oil over medium heat. Add the ground beef, chopped mushrooms, and onion. Cook until the beef is browned and the vegetables are softened, about 8-10 minutes.
Add the minced garlic, oregano, basil, salt, and black pepper. Cook for an additional 1-2 minutes.
Remove the skillet from heat and let the mixture cool slightly. Stir in the ricotta cheese, Parmesan cheese, and beaten egg until well combined.
Spoon a generous amount of the beef and mushroom filling into each pasta shell and place them in the prepared baking dish.
Pour the marinara sauce evenly over the stuffed shells. Top with shredded mozzarella cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal per serving | Servings: 6 servings

Gleam Recipes

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

01/21/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category