Friday, August 24, 2012

Oreo Balls

Oreo Balls | #Oreotruffleballs #Nobakeoreotruffles #Oreotrufflesrecipe #Nobakeoreoballs #Oreocheesecakeballsnobake #Deliciousdesserts #Trufflerecipe #Oreotruffles #Cookiedoughcakepops #Homemadepopsicles #Oreoballsrecipe #Oreopokecakerecipe

Ingredients

  • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
  • 8 oz. cream cheese, softened
  • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
  • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

  1. Place the Oreos in a food processor and blend until fine crumbs are formed.
  2. Mix in the cream cheese until a sticky dough has formed.
  3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
  4. Place the white melting chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.
  5. Dipping the Oreo Balls:
  6. Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. Drop them into the chocolate and roll them around carefully with a fork.
  7. There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set it on top of the wax paper.
  8. The chocolate sets pretty quickly from there. Once you've dipped them all, refrigerate for at least 10 minutes to set.
  9. Topping the truffles:
  10. Melt the semi-sweet chocolate in a small bowl in the microwave, 30 seconds at a time.
  11. Dip a fork into the melted chocolate and drizzle it over the Oreo balls. You may make a mess, but that’s part of the fun!
  12. You can also top them with sprinkles or Oreo crumbs right after they’ve been dipped.

Recipe adapted >>>>>  here

Saturday, August 18, 2012

Honey Lemon Chicken with Angel Hair Pasta


Honey Lemon Chicken with Angel Hair Pasta | #Honeylemonchickenpasta #Lightshrimpscampi #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Cheeseyhashbrowns #Cookingrecipes #Pastanoodles #Yummyfood #Vegetarianrecipes #Pizzapasta

Ingredients

  • Pasta
  • 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
  • Chicken
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • leaves from 2 or 3 sprigs of thyme, optional and to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

Instructions

  1. Make the Pasta
  2. Cook according to directions on box, drain, and set aside.
  3. Make the Chicken
  4. To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
  5. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
  6. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
  7. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
  8. Assemble the Pasta
  9. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.
  10. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

recipe adapted  >>>>>  here

Wednesday, August 15, 2012

Million Dollar Spaghetti

Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners #Cookingrecipes #Yummydinners #Pastadishes #Easymeals #Easycasserolerecipes #Easydinnerrecipes

Ingredients

  • 16 ounces spaghetti noodles
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage
  • salt and pepper , to taste
  • 1 small onion , chopped
  • 2 cloves garlic , minced
  • 24 ounce jars marinara pasta sauce
  • 3 Tablespoons butter
  • 8 ounces cream cheese , softened
  • 1/4 cup sour cream
  • 1 cup cottage cheese
  • 2 cups shredded mozzarella cheese
  • 2/3 cup freshly grated parmesan cheese
  • fresh parsley leaves for garnish, optional

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
  3. Add onions and garlic and cook for a few minutes until onion is translucent.
  4. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
  5. Cook Spaghetti according to package instructions, just until “al dente”.
  6. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9x13’’ pan.
  7. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan.
  8. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
  9. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
  10. Wait about 10-15 minutes before cutting and serving. Enjoy!

recipe adapted >>>>>  here

Wednesday, August 8, 2012

Homemade Baklava

Homemade Baklava | #Baklavarecipegreek #Greekfoodrecipes #Greekrecipesauthentic #Baklavarecipepistachio #Baklavarecipetraditional #Baklavarecipeeasy #Turkishrecipes #Greekfoodrecipes #Greekrecipesauthentic #Mushroomsalad #Baklavarecipepistachio #Baklavarecipetraditional 



Ingredients

  • FOR THE SUGAR SYRUP:
  • 1 ¼ cups granulated sugar
  • ¾ cup water
  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 3 large strips lemon zest removed in large strips with vegetable peeler
  • 1 medium cinnamon stick
  • 5 whole cloves
  • 1/8 teaspoon table salt
  • FOR THE NUT FILLING:
  • 8 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoons ground cloves
  • 2 Tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • EVERYTHING ELSE:
  • 1 cup unsalted butter melted
  • 1 pound frozen phyllo thawed

Instructions

  1. MAKE THE SUGAR SYRUP:
  2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
  3. MAKE THE NUT FILLING:
  4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
  5. ASSEMBLE:
  6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
  7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
  8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
  9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
  10. BAKE AND FINISH:
  11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Saturday, August 4, 2012

Keto Friendly Cheese Crackers {Low Carb}

Keto Friendly Cheese Crackers {Low Carb} | #Ketocheesecrackers #Ketocrackersrecipe #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketodinnerrecipes #Ketodessertrecipes #Cheesecrispsketo #Lowcarbmozzarellasticks #Ketoappetizers #Healthymozzarellasticks

Ingredients

  • Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
  • 3/4 tsp Red Pepper Flakes
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 325 degrees.
  2. Cover cookie sheet with parchment paper.
  3. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
  4. Sprinkle spices on cheese slices.
  5. Bake for 23 minutes.
  6. Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
  7. **Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.

recipe adapted  >>>>>  here