Tuesday, May 6, 2014

Sliced Baked Potatoes with Herbs and Cheese

This recipes is wonderful either you choose to serve it as a side dish or if you like to have a no-meat dinner you can serve it the main dish. The combination is a classic one but in the same time a winning one because it is so full of flavors: sliced potatoes covered with melted butter, fresh herbs and grated Parmesan cheese. I know your taste buds will be more then happy after tasting this dish.
  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)
Read Full Recipe please visit : noemptychairs.me

The Best Fruit Salad

There's a large party to go to in an hour, and i've been tasked with preparing a healthy(er) dish to eat. I've never used powdered sugar on a fruit salad before, so here we go! This came out exactly like I wanted…quick & easy. Enjoy!
  • 1 fresh ripe pineapple
  • 1 fresh ripe cantaloupe
  • 4 fresh ripe mangoes
  • 2 pounds of fresh strawberries
  • 4 cups of seedless green grapes
  • 1 1/2 cups of fresh blueberries
  • 3 to 5 cups powdered sugar 
Read Full Recipe please visit : eatagreatdeal.com

Easy Shrimp Alfredo

  • 1 bag of frozen shrimp, thawed and tails removed
  • 2 jars Classico (I use Four Cheese Flavor) Alfredo Sauce
  • Spoonful of minced garlic from jar
  • 1/2 tea. dried oregano
  • Dried parsley
  • Grated fresh Parmesan cheese
  • 1 lb. of spaghetti, boiled and drained
Read Full Recipe please visit : busymomrecipes1

No-Bake Strawberry Icebox Cake

This No-Bake Strawberry Icebox Cake is heavenly. It’s seriously no bake. The “cake” is really graham crackers that have gotten soft thanks to the whipped topping and strawberries. It takes minutes to put together, but the willpower comes in having to wait four hours for the graham crackers to soften. As soon as the timer went off, I ate one piece…and then I immediately ate another.
  • 2 pounds fresh strawberries, washed
  • 3 1/4 cups whipping cream, divided
  • 1/3 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon rosewater (optional)
  • 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
  • 2 ounces dark chocolate, finely chopped
Read Full Recipe please visit : eatagreatdeal.com

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!
  • 2/3 cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • 2/3 cups Dark Brown Sugar
  • 2 Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • 2/3 cups Chocolate Chips
Read Full Recipe please visit : tastykitchen.com

Tuesday, April 29, 2014

Super Easy Mini Cherry Cheesecake Bites

Super Easy Mini Cherry Cheesecake Bites Recipe.These easy mini cherry cheesecake treats are so delicious and so simple to make!
Cheesecake Filling:
  • 2 packages (8 ounces)  cream cheese, softened to room temperature
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 can cherry pie filling or topping
  • 1 1/2 cups graham cracker crumbs
  • 6 Tbsp butter or margarine
  • 6 Tbsp sugar
Read Full Recipe please visit : ahelicoptermom.com

Creamy Sausage and Spinach Pasta Skillet

Creamy spinach and sausage pasta.It’s simple, fast and creamy.
  • 6 oz. smoked sausage
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2 cups chicken broth
  • 8 oz. pasta
  • 3 cups fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 whole green onion
  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Mini Pumpkin Pies in a Muffin Tin

Mini Pumpkin Pies in a Muffin Tin. They make for perfect individual portions. These would be a great way to prepare your pie for dessert
Makes 12 mini pumpkin pies
  • pumpkin pie filling for one 9-inch pie
  • 2 9-inch pie crust doughs
  • bowl or round cookie cutter 4 inches in diameter
  • muffin tin
  • whipped cream
Read Full Recipe please visit : makeandtakes.com

Twix Caramel Brownies

Twix Caramel Brownies. This is a sugar bomb! If you are looking for a simple and fun way to jazz up the traditional brownie, try this Twix Caramel Brownie recipe.
  • 1 cup (2 sticks) butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3/4 cup cocoa
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped Twix candy bars
  • 1/3 cup caramel ice cream topping
  1. Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.
  2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.
  3. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Sugar Cookie Truffle Bites

Sugar Cookie Truffle Cups. Sweet sugar cookie cups are filled with chocolate truffle ganache and topped with chocolate shavings. A beautifully simple one-bite dessert.
  • 3 oz semisweet baking chocolate
  • 1 tablespoon shortening
Cookie Cups
  • 1 pouch Betty Crocker® sugar cookie mix
  • 1/4 cup butter
  • 1 egg
  • 2 cups dark chocolate chips (12 oz)
  • 3/4 cups heavy whipping cream 
  1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  2. In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
  3. In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
  4. Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
  5. Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
  6. In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
  7. Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.

Monday, April 28, 2014

Chicken and Spinach Paleo Ravioli

Forgo processed flour by replacing pasta with thinly sliced squash for a 100-percent fresh ravioli dish. Even the accompanying "Caulif-redo" sauce, which skips heavy cream in favor of the white veggie and coconut milk, is good for you.
  • 4-5 medium to large yellow squash
  • 1 Tbsp. olive oil
  • 1.5 lbs. ground chicken
  • 1 8 oz. bag frozen spinach, thawed
  • 8 oz. mascarpone cheese
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • small handful fresh basil leaves
  • salt and pepper to taste
  • Caulif-redo Sauce
  1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips.
  2. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant.
  3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.
  4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).
  5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. 
  6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above.
  7. Secure with a toothpick.
  8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.
  9. Top with Caulif-redo or sauce of your choice.

Crushed New Potatoes

Crushed New Potatoes. These potatoes are so easy to make, a really great addition to any meal
  • 4 new potatoes
  • 1 TBS olive oil
  • 1 garlic clove
  • 1 TBS chives
  • salt
  • pepper
  • 2 TBS grated cheese(any kind you like…I used Pepper Jack)
  • 1 TBS Parmesan
  • Herbs of choice (optional)
  1. Preheat Broiler
  2. Wash potatoes well and place in salted water.
  3. Bring to boil and cook till fork tender (15-20 minutes).
  4. Mix oil with crushed garlic clove. Set aside.
  5. Line a baking sheet with parchment. Place the potatoes on the parchment. 
  6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
  7. Pour some garlic oil over each potato.
  8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
  9. Broil for 7-10 minutes or until nice and crispy.

Pink & Zebra Striped Cake Tutorial

This was the coolest looking cake I have ever made! Easy to do, although next time I think I will try use different flavors of cake (for color, ie chocolate, white and strawberry) vs food coloring.
  • One batch of white cake batter
  • 2 Tablespoons Unsweetened Cocoa Powder
  • Black food coloring gel
  • Pink food coloring gel
  1. Divide your batter into 3 separate bowls.  Leave one uncolored.  In the second bowl mix in cocoa powder and black food coloring gel (enough gel to get it the color you want… I added 1/4 teaspoon of the Wilton Fondant coloring paste/gel).  In the third bowl mix in pink food coloring gel until it is the color you want (you will not need as much as you used for the black).
  2. Grease and line the bottom of your pan (I used an 8 inch pan) with parchment paper.  I wouldn't skip this step because if the cake tears apart coming out of the pan, the effect is pretty much ruined.  Start off by adding roughly two tablespoons of your white batter to the very center of your pan.  Wait a few seconds for the batter to spread out.  In the center of your white batter, add two tablespoons of your black batter and wait for it to spread out.  Then add two tablespoons of your pink batter.  Your pan should look something like this:
  3. You will repeat this process until the pan is as full as you want it to be.  Don't make it too full because you do not want a overlarge dome to cook up.  And yes, this will take awhile… but it's not boring.  This is how the pan should gradually transform:
  4. Bake your cake as evenly as possible.  It helps to rotate the pan after 10 minutes of cooking.  Bake your batter according to your recipe's instructions.  Wait a few minutes after pulling it out of the oven, then turn it out but do not let it cool upside down.  Once it's cool, you can remove the parchment paper and decorate or top however you like.  Warning: you won't want to cover up that pretty top.

Low Carb Pizza

Craving pizza, but trying to reduce your carb intake? This recipe might be a great alternative for you. My family loves this recipe!
  • 1 small cauliflower
  • 1/4 cup freshly grated parmesan
  • 1/4 cup grated mozzarella
  • 1tsp dried oregano
  • 1 big clove crushed garlic
  • 1 egg
  • Pinch of salt & pepper
  • Toppings:
  • Tomato pizza sauce (homemade or from a jar if you like)
  • About a cup of grated mozzarella
  • 1 big pinch dried oregano
  • Any goodies you fancy! Spicy meatballs? Ham? Pineapple? Go wild.
Read Full Recipe please visit : thelondoner.me

Slow Cooker Chipotle Steak Quesadillas

Beef Chipotle Quesadillas. YUM! I omitted the tortillas and ate the meat with cilantro-line cauliflower rice and avacado. Delish!
  • 1 1/2 pound flank steak
  • 4 chipotle peppers
  • 3-4 Tbs. adobo sauce (from the can with the peppers)
  • 4 scallions, diced
  • about a cup of cilantro, divided
  • juice of one lime
  • 3 Tbs. salsa
  • 1/2 red bell pepper, diced
  • 2 cups Mexi-blend shredded cheese (or more if you want!)
  • 8 multigrain tortillas (or any torts you dig)
  • 1 avocado
  • coarse salt and freshly ground pepper
  1. In a slow cooker, place the flank steak, chipotle peppers, adobo sauce, scallions, 1/2 cup cilantro, lime juice, salsa and a good pinch of coarse salt and pepper. Cook on medium high for 4 to 5 hours. Flip it every hour or so. Your house is going to smell insane. The good kind.
  2. Shred the meat right in the cooker. Taste it. Need any more salt? Any more juice? Add a little more salsa if it’s on the dry side.
  3. Heat a skillet over medium-high. Add the tortilla to the pan. On one half, arrange some shredded cheese, then layer with the shredded meat, red bell pepper, some cilantro and more cheese! Always more cheese. Fold the tortilla over and sauté the quesadilla until the cheese has melted and the tortilla is golden brown on both sides.
  4. Slice in half and repeat until your heart does the Macarena.
  5. Mash up that avocado, then toss in some cilantro, lime juice and salt.

Simple One Hour Homemade Bread

What I love about this bread is that you can be in and out of the kitchen in about an hour with two gorgeous loaves. The bread itself is soft and moist with just a bit of chew. It makes great sandwich bread (we ate our BLTs on it recently!), wonderful toast, and is just as good eaten on its own.
  • 5 1/4 cups white bread flour
  • 2 – 4 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 Tbsp. (rounded) saf-instant yeast
  • 1 1/2 Tbsp. oil
  • 2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)
  1. Mix dry ingredients.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water.
  2. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.)
  3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
  4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets.  Cover with a large dish towel and let rise for 25 minutes.
  5. While loaves are rising, preheat oven to 350 degrees Fahrenheit.  When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30 degree angle.  Bake loaves for 25 minutes, or until they are golden brown.

Mini Banana Cream Cookie Pies

Mini Banana Cream Cookie Pies. A great addition to any event/holiday menu!
  • 1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
  • 1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
  • 1 banana
  • whipped cream for topping
Read Full Recipe please visit : girlversusdough.com

greek turkey burgers

  • 7 oz. plain greek yogur
  • 1 medium fresh lemon
  • ¼ tsp minced garlic
  • ¼ tsp dried dill
  • 1.25 lb. ground turkey
  • 6 halves sun dried tomatoes
  • 1 medium red onion
  • 2 oz. frozen spinach
  • ¼ cup crumbled feta
  • 1 tsp dried oregano
  • ½ tsp minced garlic
  • ⅓ cup bread crumbs
  • 1 lg. egg
  • 1 med. cucumber
  • 6 hamburger buns
  • to taste salt and pepper
Read Full Recipe please visit : budgetbytes.com

King's Hawaiian Bread

King's Hawaiian Bread - Luv This Stuff - To Warm a Piece Up Later, Just Put it In a Baggie (don't close it tight ) and Microwave for just 10 or 15 Seconds. So Good !

  • 6-7 cups all-purpose flour
  • 3 eggs
  • 1 1/2 cups pineapple juice
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 2 (1/4 ounce) envelopes yeast
  • 1/2 cup butter (one stick) melted
  1. Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter.
  2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).
  3. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls.
  4. Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they've risen enough....this is an exercise is patience ;)
  5. Bake at 350 degrees for 25-30 minutes or golden brown.
  6. Brush tops with melted butter. Serve warm

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups. Each pasta is filled with an abundance of cheeses; tender, shredded chicken; crispy bacon sauteed with onion and garlic; and finally, topped with Alfredo cream sauce!
  • 8 lasagna pasta, cooked and drained.
  • 1 pound bacon, diced, cooked and drained
  • 1 small red or yellow onion
  • 6 cloves of garlic, crushed
  • 2 boneless chicken breasts, cooked and shredded
  • 2 cups of Parmesan Cream Sauce (link within the post)
  • ½ cup mozzarella (to sprinkle on top)
  • ½ cup grated Parmesan (to sprinkle on top)
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 6 oz. cream cheese
  • ½ cup grated Parmesan
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • salt and pepper, to taste
Read Full Recipe please visit : simplygloria.com

Blueberry Scones

Blueberry Scones. The best scones recipe I have come across!
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, grated
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup blueberries, fresh or frozen
  • extra heavy cream for brushing the tops
  • raw sugar for sprinkling the tops
  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.
  3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
  4. Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles. 
  5. Brush the tops of the scones with heavy creme, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
  6. Serve warm with butter and preserves.  


Easy Little Pandas Chocolate Cupcakes. Such a fun and easy-to-make cupcake! LOVE it!
  • 1 1/2 cups flour
  • 2/3 cup cocoa
  • 1 1/3 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 2/3 cup hot water
Read Full Recipe please visit : bakerella.com

Sunday, April 20, 2014

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

This recipe has broccoli, mushrooms, ham, and cheddar and just enough egg to keep it together.
  • 1 lb. brown or white mushrooms, sliced
  • 1 T olive oil
  • 4 cups broccoli flowerets, cut into fairly small pieces
  • 2 cups diced ham (if making this for the South Beach Diet, use lean ham with not more than 10% fat)
  • 2 cups grated low-fat cheese (I used Four Cheese Mexican Blend)
  • 12 eggs
  • 1 tsp. Spike Seasoning (or your favorite all-purpose seasoning that's good with eggs)
  • fresh ground black pepper to taste
  1. Preheat oven to 375F/190C. Spray a 10" x 14" glass baking dish with nonstick spray.
  2. Heat olive oil in large frying pan, then saute mushrooms until they're soft and liquid has evaporated, about 8 minutes. While mushrooms cook, chop broccoli and bring a large pot of slightly salted water to a boil. Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.) Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.
  3. In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese. Beat the eggs with the Spike Seasoning and black pepper and pour over the other ingredients. Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.
  4. Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned. Serve hot, topped with a dollop of low-fat sour cream if desired.
  5. I wouldn't freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week. Reheat in the microwave for only 2-3 minutes.

Crispy Chicken Tortilla Rollups

Crispy Chicken Tortilla Rollups ~ Brushed with garlic & cilantro oil and baked to a crisp. The creamy chicken filling is delish!
  • 12 ounces shredded cooked chicken
  • ½ cup jack cheese
  • ½ cup cheddar cheese
  • ½ cup corn kernels
  • 1-2 sliced green onions
  • 2 grated or minced garlic cloves
  • ⅓ cup salsa
  • 1 tsp. cumin
  • juice of half a lime
  • 1 tsp. salt
  • finely diced seeded Serrano pepper
  • 1 container Chobani 0% Greek yogurt.
Garlic oil:
  • ⅓ cup canola oil
  • 2 grated garlic clove
  • Topping Seasoning:
  • Salt
  • Dried Cilantro
  • Chipotle Chile Powder
Avocado Cream:
  • 1 Large ripe avocado, mashed until creamy
  • 1 container Chobani 0% Greek yogurt
  • Juice of half a lime
  • ½ tsp. salt
  • ½ tsp. chipotle chile powder
  1. Preheat oven to 400
  2. Combine all Filling Ingredients together
  3. Heat canola oil and grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.
  4. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy!
  5. Roll up and place seam-side-down on a baking sheet lined with parchment paper
  6. Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder.
  7. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.
  8. While the rollups bake, make the avocado cream: Mixing all ingredients well to thoroughly combine and scoop into a pretty serving bowl.

Cajun Chicken Pasta

Cajun Chicken Pasta - Spicy, creamy pasta dish that's quick and easy to prepare and impressive enough to serve to your dinner guests.
  • 16 oz. Penne Pasta, uncooked
  • 3 Boneless Skinless Chicken Breast, cut into small strips
  • 2 Roma Tomatoes
  • 4 Scallions (green onions)
  • 2 Garlic Cloves
  • 1/2 Cup Parmesan Cheese, freshly shredded, plus more for garnish
  • 3 1/3 Cups Heavy Cream
  • 5 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cajun Seasoning, plus more for garnish (you can use more if desired, I’m kind of weak when it comes to spice!)
  • Salt & Pepper, to taste
  1. Place a large pot with water on the stove and turn it on to get it boiling for you pasta, add a little olive oil to the water to prevent the pasta from sticking together, and don’t forget to salt the water when it comes to a boil.
  2. In a large pan heat 1 tablespoon of your butter and your 1 tablespoon of olive oil. Once the butter has melted into the oil, add your chicken and season well with salt & pepper and cook until done.
  3. While your chicken is cooking, dice your tomatoes, mince your garlic, and chop your scallions (lop off the white root and start chopping where it starts to turn green).
  4. Drop your pasta and cook it according to package directions while you put together the sauce.
  5. Remove the chicken from the pan and cover it on a separate dish to keep it warm.
  6. Place your remaining 4 tablespoons of butter and your garlic in the pan you removed the chicken from. Let the garlic saute for about 1 minute, making sure it doesn’t brown and burn. Add your heavy cream and when it comes to a light simmer, add your parmesan cheese and mix well. Season with salt, pepper and cajun seasoning.
  7. Drain your pasta and toss it into the pan with the sauce and mix it all together. Place pasta in a bowl and top with chicken, tomatoes, scallions, parmesan cheese and sprinkle it with additional cajun seasoning if desired.

Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole...cook chicken before you add it to potatoes and it cuts down on cross contamination and cooking time. Only have to melt cheese and heat thru...little longer prep but better in the end!
  • 2lbs chicken breast
  • 8 potatoes
  • 1/3 cup Olive Oil
  • 1 1/2 tsp salt
  • 1 TBS fresh Ground Pepper
  • 1 TBS Paprika
  • 2 TBS Garlic Powder
  • 6 TBS Hot Sauce
  • 2 cups Shredded Cheese
  • 1 cup crumbled Bacon
  • 1 cup diced Green Onion
Read Full Recipe please visit : cooklisacook.blogspot.com

Easy Grilled Honey Mustard Chicken

  • 1/2 cup of any Whole Grain Mustard
  • 1/2 cup of Honey
  • Juice of 1/2 a Lemon
  • 1 Garlic Clove, smashed and minced
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 4 Boneless Skinless Chicken Breasts
Read Full Recipe please visit : muchtaste.com

Chocolate Lava Cake

Legend has it that this chocolate lava cake was the result of a major culinary disaster. The dessert was meant to be individual chocolate cakes, but a cook took them out of the ovens to soon, and the centers where still liquefied. Since there was no time to cook them further, the Chef simply introduced the dessert as chocolate “lava” cake!
  • 1 box chocolate cake mix
  • 1 1/4 C milk
  • 1/2 C vegetable or canola oil
  • 3 eggs
  • 1 (3.9 ounce) instant chocolate pudding
  • 2 C milk (I used 1 %)
  • 1 (12 ounce) bag milk chocolate chips
  • parchment paper
Read Full Recipe please visit : jamiecooksitup.net

No Bake Eclair Cake

  • 2 (3.5 oz.) boxes vanilla instant pudding
  • 3 c. milk
  • 1 (8 oz.) container Cool Whip
  • Graham crackers
  • 1/3 c. cocoa
  • 1 c. sugar
  • 1/4 c. milk
  • 1 stick (1/2 c.) butter (or margarine)
  • 1 tsp. vanilla
Read Full Recipe please visit : simplexfood.com

Avocado Spinach Egg Salad

This is C1 without the bread and avocado: use either lettuce leaves or a bell pepper cut in half lengthwise instead of the bread, and a little extra yogurt instead of the avocado.
  • 7 eggs, hardboiled
  • 4 oz. plain greek yogurt
  • 2 avocados
  • 1 stalk celery, chopped
  • 1 C baby spinach
  • Hot pepper flakes to taste
  • Good bread, toasted if you want
Read Full Recipe please visit : wearenotmartha.com


It's fantastic so delicious and easy to prepare. Perfect breakfast so sweet and tasty. I hope you like it :)
  • 8 slices thick-cut Texas toast (See Kelly's Notes)
  • 4 large eggs
  • 1 cup heavy cream
  • 2 1/2 teaspoons cinnamon
  • 1 Tablespoon sugar
  • 1 Tablespoon vanilla extract
  • Unsalted butter, for cooking
  • Maple syrup, for serving
Read Full Recipe please visit : justataste.com

Stuffed Pizza Rolls

Stuffed Pizza Rolls - It's perfect for house party for you friends, for kids birthdays and for quick snack. I hope you enjoy it :)
for the rolls
  • Pizza Dough (store bought or homemade)
  • Pepperoni
  • 6 Mozzarella String Cheese Sticks
  • 4 tbsp Butter
  • 2-3 Cloves of Garlic, minced
  • 1 tbsp Fresh Parsley, chopped
for the dipping sauce
  • 1- 8oz can Tomato Sauce
  • 1 tsp dried Italian Seasoning
  • 1/2 tsp Garlic Powder
Read Full Recipe please visit : ourblissfullydeliciouslife

Avocado Fries with Creamy Sriracha Dipping Sauce

This recipe contains avocados, panko, all-purpose flour, eggs, juice and more.
  • 3 avocados
  • Juice of 1 lime
  • 2 eggs
  • 3/4 C all-purpose flour
  • 1 t cayenne
  • Sea salt and pepper
  • 1 1/2 C panko
  • 1 batch yogurt dip (see recipe below)
  1. Slice avocados into 1-inch slices.
  2. Fill four bowls with dredging ingredients: Lime juice in one, eggs beaten lightly with a fork in another, flour, cayenne, and salt and pepper in a third, and panko in the last.
  3. Dredge each avocado slice into each mixture. Start by dunking it in the lime, then toss it in the flour, pop it into the bowl of egg, and finally coat it in panko.
  4. Place dredged avocado slices onto a rack set over a baking pan and spray them with olive oil or cooking spray.
  5. Bake at 400 degrees for about 15-20 minutes, until the avocado slices start to get nice and golden. Remove avocados on rack to cool.
  6. Serve with creamy Sriracha dipping sauce.
Creamy Sriracha Dipping Sauce:
  • 1 C 0% Greek yogurt
  • 1/8 C sriracha sauce
  • 1 T lime juice
  1. Stir ingredients together in medium bowl.

Easy Bisquick Blueberry Cobbler

Blueberries are great, especially when mixed into a delicious dessert!
  • 3 cups of blueberries
  • 6 tablespoons of butter or butter substitute
  • 1 1/4 cups of original Bisquick
  • 2/3 cup milk
  • 1/2 cup sugar
Read Full Recipe please visit : instructables.com

Three Cheese Pinwheels With Crescent Rolls

Who doesn't love a tasty, cheesy snack? Sign me up! These are easy to throw together then pack for a quick, grab-on-the-go snack while at your horse show!
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded pepper jack cheese
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 can Pillsbury crescent rounds
  • 1 tablespoon chopped basil
  • 2 tablespoon cooked onion
  • 1 garlic clove
  1. Heat oven to 375 degrees F.
  2. In small bowl, mix all cheeses and mayonnaise until well blended and soft. Add basil, onion, and garlic.
  3. Roll dough into long rectangle. Spread cheese mixture evenly over dough.
  4. Starting at shorter side, roll up into a cylinder. Set in fridge until ready to bake.
  5. When firm, cut into 16 slices. Place, cut side down, on cookie sheet.
  6. Bake 12-15 minutes or until golden brown.

Wednesday, April 16, 2014

zuchinni fries

zuchinni fries : not fried but baked. baking in high temperature, roll them twice, first in flour, and then in panko made them crispy in the outside, while the inside were still tender.
  • 1 zucchini, medium sized will do
  • 1 egg
  • 1/4 C milk
  • 1 1/2 C panko bread crumbs
  • 1 1/2 t Italian seasoning
  • 1/2 t granulated garlic
  • 2 T Parmesan cheese
  • 1/4 t salt
  • 1/8 teaspoon pepper
Read Full Recipe please visit : jamiecooksitup.net

Chocolate Caramel and Pecan Turtle Clusters

Chocolate Caramel and Pecan Turtle Clusters the flavors of chewyhomemade caramel crisp pecans and heavenly chocolate all combined intoone blissful candy is just a bite of heaven right here on earth that'swhy. Heaven. On. Earth.
  • 2 1/2 C pecans
  • 1/2 C butter (I use salted)
  • 1 C brown sugar
  • 1/2 C light corn syrup
  • 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
  • 1/2 t vanilla
  • 1 (12 ounce) package milk chocolate chips
  • 1/2 t shortening (I use butter flavored Crisco)
  1. Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
  2. When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
  3. Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven.With the back of a spoon, gently spread chocolate over caramel without completely covering it.
  4. Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

Crescent Pepperoni Roll-Ups

Crescent Pepperoni Roll-Ups would be perfect for appetizers while watching football or for a girls movie night in.
  • 1 can refrigerated reduced fat crescent rolls
  • 40 slices turkey pepperoni
  • 4 pieces of Weight Watchers mozzarella string cheese, cut in half
  • garlic powder
  • pizza sauce
  1. Preheat oven to 375.
  2. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Cucumber Roll Ups

Cucumber Roll-Ups with Sun Dried Tomato Sauce. These cucumber roll-ups are a fun twist on traditional veggies with dip. You can use any of your favorite dressings or sauces to create a platter of delicious finger food. Perfect for a light meal or snack.
Cucumber Roll Ups
  • 1 large cucumber
  • Raw Bean-Free Hummus
Sun Dried Tomato Sauce
  • 3 oz. sun dried tomatoes
  • 2 roasted red peppers (here’s an easy how-to-guide on roasting peppers)
  • 1/2 cup water
  • 2 cloves raw garlic
  • 1/4 cup fresh basil
  • 1/2 teaspoon salt, or to taste
Cucumber Roll Ups
  1. To create your cucumber rolls, you’ll need a mandolin or a wide vegetable peeler. Slice the cucumber lengthwise, into very thin slices.
  2. Because they are so thin, you’ll want to double-up the slices for each roll, like so
  3. Apply a thin layer of of hummus lengthwise down each slice.
  4. Then roll up, and top each roll with a dollop of tomato sauce!
  5. And to think, I was tempted to just have cucumber slices with hummus for lunch.
Sun Dried Tomato Sauce
  1. In a high-speed blender, blend all the ingredients until smooth and creamy.
  2. This makes a very thick, richly tomato-flavored sauce. Feel free to add more liquid, or adjust the ingredients, to suit your tastes!

Cinnamon Roll Apple Pie

Cinnamon Roll Dutch Apple Pie..but as usual with my pies, I altered the recipe. I used the pillsbury caramel cinnamon rolls, and put the caramel sauce into the apples with a little Penzeys pie spice, In the crumble topping I used oats, ground almonds, butter, brown sugar and toffee bits..gonna be a hit with the kids for sure!
  • 1 Pillsbury refrigerated pie crust
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • egg wash (1 egg beaten with 1 teaspoon water)
  • 7 to 8 cups peeled, cored and thinly sliced small Granny Smith apples
  • 1 stick unsalted butter, room temperature
  • 1 cup Gold Medal unbleached all-purpose flour
  • 1 cup light brown sugar
  • granulated sugar, for sprinkling
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons milk
  1. Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
  3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
  4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
  5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.

Red Velvet Rolls

Ooey gooey red velvet-flavored breakfast rolls topped with cream cheese glaze. 12 rolls
  • 4 1/2 teaspoons (2 packets) active dry yeast
  • 1/2 cup evaporated milk
  • 1/2 tablespoon red food coloring
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3 to 4 cups Gold Medal unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 stick (4 tablespoons) unsalted butter, room temperature
  • 1/2 teaspoon vanilla
  1. In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with 1/4 cup warm water (about 110 degrees F). Let stand 5 minutes.
  2. Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl (you may not use all the flour).
  3. Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough (you can also knead by hand on a lightly floured surface for 10 minutes). Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  4. Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
  5. Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
  6. Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
  7. Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
  8. Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
  9. In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.

Waffle Iron Hashbrowns

Waffle Iron Hashbrowns These waffle iron hashbrowns are great. Ore Ida tater tots, Defrost 20 for 1 min. Set waffle iron to med-high and cook for 8-10 min.
  • 1 bag frozen Cascadian Farms Spud Puppies
  • salt to taste
  • ketchup (for serving, if desired)
  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place Cascadian Farms Spud Puppies on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the Spud Puppies. After 1 minute, open the waffle iron and add any spud puppies to empty spots, as needed. Close the lid and cook until crispy and golden brown.
  3. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus: Choose asparagus spears that are about 3/4-inch thick. Toss lightly in olive oil, salt, and pepper. Cut prosciutto pieces in half, and wrap each spear in a spiral of prosciutto. Grill or broil, about 3 minutes per side, until the prosciutto is crispy. Serve hot, warm, or at room temperature..
  • 12 asparagus spears
  • 6 prosciutto slices/strips
  • A little ghee for frying
Read Full Recipe please visit : eatdrinkpaleo.com.au

Strawberry Cheesecake Chimichangas

  • 1 (8-oz.) package cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 Tablespoon plus 1/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon zest
  • 6 (8-inch) soft flour tortillas
  • 1 3/4 cups sliced strawberries, divided
  • 1 Tablespoon cinnamon
  • Vegetable oil, for frying
  • Equipment: toothpicks; deep-fry thermometer
Read Full Recipe please visit : justataste.com

Reese's Peanut Butter Cup Cookie Bars

  • 1 white cake mix
  • 1/2 cup peanut butter
  • 1/4 cup canola oil
  • 1 egg
  • 1 cup peanut butter chips
  • 1 cups semi sweet chocolate chips
  • 1 cup Reese's Peanut Butter Cup Minis
  • 14 oz can sweetened condensed milk
Read Full Recipe please visit : thegunnysack.com

Sunday, April 13, 2014

Pizza Nachos

A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded
Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.

Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.

Saturday, April 12, 2014

Chicken Roll Ups

Chicken Roll Ups. Simple and very good! Could have used 2 cans of crescent rolls with this amount of chicken and made even more.
  • 2-3 chicken breasts
  • 1 tube of crescent rolls
  • 1 can cream of chicken soup
  • Shredded cheddar cheese
  1. Boil chicken breasts for half an hour (if frozen for an hour). Shred chicken Preheat oven to 375
  2. Roll up shredded cheddar cheese and chicken into each crescent roll and place in a 9x13 baking dish.
  3. Mix 1/2 cup of water with cream of chicken soup and pour over the roll ups
  4. Cook for 20-25 minutes or until golden brown.

Honey Roast Peaches

Honey Roast Peaches. Slice in half and remove stone. Top with a tab of butter. Bake at 350 degrees for 20 min. Optional-top with marscapone cheese honey and almond slivers.
  • 4 Peaches
  • Butter
  • Honey
  • 250g Marscapone
  • 150ml Double cream
  • 1tsp Vanilla extract
  • Flaked almonds
  1. Pre-heat your oven to 180C/350F and slice your peaches into halves, removing the stones as you go.
  2. Place the halves into a baking tray and top each with a little knob of butter.
  3. Drizzle honey over the top. Be as generous as you like, but remember peaches are already quite sweet so don't go crazy.
  4. Pop them into the oven for about 20mins. Keep an eye on them to make sure they don't burn. While they're bubbling away, you can make your cream and toast your almonds. In a bowl mix together your marscapone, cream & vanilla. Place to one side or in the refrigerator if you're making it ahead of time. Heat a dry frying pan and when it's good 'n' hot, add your almonds. Flip them around the pan, taking care not to let them burn. When they're nice and brown, tip them out and leave to cool. After 20mins your peaches should be bronzed & bubbling. Remove them from the oven & serve.
  5. Pop a peach onto a plate, spoon some of the sauce from the pan over the top, smother in marscapone cream & sprinkle with almonds.
  6. For a casual pudding for friends and family I recommend two halves each, for dinner party guests I think one half is probably enough and it looks more refined.

Reese’s Bottom Cheesecake

Reese’s Bottom Cheesecake! Creamy Cheesecake, topped with a dusting of nutty Graham Cracker Crumbs & Sweet Chocolate Chips, all resting on top of a Reese’s Peanut Butter Cup Crust!
  • 1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)
  • Reese’s Peanut Butter Cups (one per each Cheesecake)
  • 1 Cup of Mini Chocolate Chips..for sprinkling on top.
  • Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.
  • Paper Cupcake Liners
  • A Cupcake pan
Read Full Recipe please visit : ohbiteit.com

How to Make Pineapple Upside Down Cake Jello Shots

The pineapple upside down cake is one of the most known inverted cakes around. Putting the fruit on the bottom is a delight and surprise to all whom enjoy the dessert. Make these pineapple based adult treats inspired by the dessert cake. Here is how to make pineapple upside down cake jello shots.
  • 3/4 cup (180 mL) boiling water
  • 1 3-ounce box pineapple Jello gelatin
  • 1/4 cup (60 mL) cold water
  • 1/2 cup (120 mL) vodka
  • 1/4 cup (60 mL) butterscotch schnapps
  • 1/4 cup (60 mL) Irish cream
  • Maraschino Cherries
Read Full Recipe please visit : wikihow.com