Friday, July 30, 2010

S'mores Stuffed Cookies

S'mores Stuffed Cookies | #Simpledesserts #Easycookierecipes4ingredients #Lemoncookies #Cinnamoncookiesrecipe #Quickdesserts #Chewychocolatechipcookies #Homemadecookies #Smoresstuffedcookies #Fooddeserts #Cakecookies #Desertsrecipes #Cinnamonrollshomemade





Ingredients

  • FOR THE COOKIES
  • 1 1/2 c. (2 1/2 sticks) butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 2 c. semisweet chocolate chips
  • FOR THE S'MORES
  • 8 graham crackers
  • 8 marshmallows
  • 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces


Instructions

  1. Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
  2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
  3. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops (about 1/4 cup each) of cookie dough, cover the entire s'more tightly until no graham is visible. Repeat until remaining dough. Refrigerate on baking sheets for 10 to 15 minutes.
  4. Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it).

recipe adapted  >>>>>  here



Rated 4.5/5 based on 172 customer reviews

Wednesday, July 28, 2010

S'mores Cookie Cups

Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows, cut in half
  • 2 Hershey's (1.55 oz each) chocolate bars

Instructions

  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
  13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Weight Watchers Funfetti Donuts

Weight Watchers Funfetti Donuts | #Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #Weightwatchersmealswithpoints #Weightwatcherssnacks #Wwfreestylerecipes #Weightwatcherdinners #2ingredientdoughweightwatchers #Wwbagelrecipe #Weightwatchersmealprep #Kodiakcakesrecipeweightwatchers

Ingredients

  • 1 box Rainbow Chip cake mix
  • 1 single serve container vanilla Greek yogurt
  • 1 cup water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients together in a medium mixing bowl until well combined
  3. Pour into a donut silicone mold/pan
  4. Bake 12 to 15 minutes.

Recipe has been adapted from >>>>>  here

Friday, July 23, 2010

Garlic Butter Salmon in Foil

Garlic Butter Salmon in Foil | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Garlicbuttersalmoninfoil #Salmonlemonbuttersauce #Sourcreamrecipes #Salmonpattiesrecipecanned #Salmoninfoil #Seafooddishes #Salmoncakesrecipe #Salmonrecipesbaked #Ketosalmonpatties

Ingredients

  • 1¼ pounds salmon fillet
  • 2 tablespoons lemon juice
  • 2 cloves garlic — minced
  • 3 tablespoons melted butter or melted ghee
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon chopped parsley — for garnishing
  • lemon slices — for garnishing

Instructions

  1. Preheat oven to 375ºF. Line a baking sheet with foil. The piece of foil should be large enough to fold over and seal the fish.
  2. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
  3. Place the salmon on the prepared baking sheet.
  4. Pour the butter mixture over the salmon.
  5. Season with salt, pepper, oregano, and red pepper flakes.
  6. Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak.
  7. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
  8. Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
  9. Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with parsley.

recipe adapted  >>>>>  here

Monday, July 19, 2010

Best Ever Strawberry Shortcake Trifle

Best Ever Strawberry Shortcake Trifle | #Strawberryshortcaketrifle #Burgerbarideas #Triflerecipes #Triffledesserts #Strawberrytriflewithpudding #Strawberrytriffle #Fingerfoods #Cookingrecipes #Easypartyfoodforacrowd #Partyappetizersforacrowd #Appetizersnacks #Foodplatters



Ingredients

  • 1 large carton of strawberries
  • 1-2 TB of sugar
  • 1 Box of Angel Food Cake Mix
  • 1 Box of Cheesecake Instant Pudding
  • 1 1/4 Cup of Milk
  • Lg Tub of Whipped Cream


Instructions

  1. Cook the Angel Food Cake per the packaged directions
  2. While the cake cooks, slice strawberries and put them in a bowl
  3. Sprinkle sugar on the strawberries and mix it up a bit
  4. Make the cheesecake pudding according to the recipe on the box
  5. Once the angel food cake has cooled, cut it into small squares.
  6. Layer all of the ingredients into the trifle bowl. In mine I did: cake, pudding, whipped cream, strawberries, cake, pudding, strawberries and top off with a little whipped cream in the middle.

recipe adapted  >>>>>  here




Friday, July 16, 2010

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped
  • For the Dressing:
  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here

Thursday, July 15, 2010

Crunchy Thai Peanut & Quinoa Salad


Crunchy Thai Peanut & Quinoa Salad | #Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipes #Thaiquinoasalad #Quinoasaladrecipes #Veganrecipesvideos #Vegetarianrecipes #Cookingrecipes #Wholefoodrecipes #Healthysalads #Soupandsalad #Delicioussalads

Ingredients

Salad
  • ¾ cup uncooked quinoa or millet
  • 1 ½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas or sugar snap peas
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped roasted and salted peanuts, for garnish
 Peanut sauce
  • ¼ cup smooth peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes

Instructions

  1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
  2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
  3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
  4. This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

recipe adapted  >>>>>  here


Rated 4.3/5 based on 544 customer reviews

Tuesday, July 13, 2010

THE BEST EVER DEVILED EGGS

THE BEST EVER DEVILED EGGS | #Chickenandricecasserolerecipes #Easycasserolerecipes #Chickenricebroccolicasserole #Easycasserolerecipesfordinner #Quickdinnerrecipes #Quickandeasydinnerrecipes #Deviledeggsrelish #Ketoartichokerecipes #Cookingrecipes #Appetizerrecipes #Dinnerrecipes #Thanksgivingrecipes

Ingredients

  • 6 large eggs
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • dash of fresh black pepper
  • garnish: paprika

Instructions

  1. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
  2. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
  3. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
  4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  5. Slice eggs in half lengthwise, and carefully remove yolks.
  6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
  7. Spoon yolk mixture into egg whites.
  8. Sprinkle with a bit of paprika.

recipe adapted  >>>>>  here

Monday, July 12, 2010

Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake | #Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

  • 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
  • 1/4 cup white sugar
  • 6 tablespoons butter melted
  • 1 package (8 ounces) cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • 6 milk chocolate flavored hot cocoa mixes with marshmallows
  • 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
  • 1/2 cup marshmallow fluff
  • Optional garnish: Reddi Whip Spray

Instructions

  1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
  2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
  3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
  4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
  5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
  6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
  7. Pour the mixture into the pan on top of the Oreo crust.
  8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Monday, July 5, 2010

The Best Chicken Soup You'll Ever Eat

The Best Chicken Soup You'll Ever Eat | #Souprecipeshealthy #Chickensouprecipeshomemade #Antiinflammatoryrecipes #Chickenveggiesoup #Wintersoups #Chickencouscoussoup #Lentilandpotatosoup #Pastaefagioli #Cookingrecipes #Delicioussoup #Soupandsalad #Soupsandstews

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas

Instructions

  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
  4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

recipe adapted  >>>>>  here

PIZZA STUFFED MUSHROOMS

PIZZA STUFFED MUSHROOMS | #Pizzastuffedmushrooms #Cookingrecipes #Dinnerrecipes #Lowcarbrecipes #Mushroomrecipes #Nocarbdiets #Lowcarbmeals #Ketostuffedmushrooms #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks

Ingredients

  • 24 mushrooms
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 can pizza sauce
  • mozzarella cheese
  • mini pepperoni or your favorite toppings
  • basil for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
  3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stem to a pan over medium heat. Cook 5 minutes cool slightly.
  4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperonis.
  5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
  6. Cool slightly before serving.

RECIPE ADAPTED >>>>>  here

Sunday, July 4, 2010

Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings | #Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwingsrecipe #Asianchickenwings #Friedchickenwings #Saltandvinegarchickenwings #Asianwingsrecipe #Stickywings #Bakedchickenwingsbuffalo

Ingredients

  • 3 pounds chicken wings
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoon sesame oil
  • 2 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • For the sauce:
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup honey
  • 1/3 cup Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
  2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
  3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
  4. In the meantime, make the sauce.
  5. For the sauce :
  6. Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
  7. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

recipe adapted  >>>>>  here

Saturday, July 3, 2010

Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks | #Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

  • 1 tube Pillsbury pizza crust
  • 40 pepperoni slices
  • 10 mozzarella cheese sticks
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • Optional: marinara sauce for dipping

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
  3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
  4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
  5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
  6. Bake for 10 to 12 minutes or until golden brown.
  7. Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>>  here