Tuesday, September 25, 2012

Pumpkin French Toast with Whipped Pumpkin Butter

Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

Ingredients

  • 4 eggs
  • ⅔ c. milk (whole, low-fat or skim)
  • ½ c. pumpkin puree
  • 1½ tsp. vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves
  • Whipped pumpkin butter:
  • ½ c. (1 stick), salted or unsalted butter, room temperature
  • ⅓ c. pumpkin puree
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice

Instructions

  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

recipe adapted >>>>>  here

Monday, September 17, 2012

Crunchy Detox Salad

Crunchy Detox Salad | #Homemademayonnaiserecipe #Mayorecipe #Cookingrecipes #Ethnicrecipes #Realfoodrecipes #Delicioussalads #Plantbaseddiet #Crunchydetoxsalad #Chickpeasalad #Vegetariandishes #Summersalads #Crunchydetoxsaladrecipe

  Ingredients

  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • 1-1/2 cups fresh parsley
  • 2 celery stalks
  • ½ cup almonds
  • 1/2 cup sunflower seeds
  • 1/3 cup organic raisins
  • For The Vinaigrette
  • 3 Tbsp olive oil
  • ½ cup lemon juice
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons clover honey
  • 1/2 teaspoon sea salt

Instructions

  1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they're finely chopped.
  2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
  3. For the Vinaigrette
  4. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

recipe adapted >>>>>  here

Saturday, September 15, 2012

KETO PEANUT BUTTER COOKIES

KETO PEANUT BUTTER COOKIES | Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy Ketopeanutbuttercookies Lowcarbchickenrecipes Stuffedchickenrecipes Easychickenrecipes Ketodinnerrecipes Ketobuffalochicken

Ingredients

  • 1 Cup Natural Peanut Butter
  • ½ Cup of granulated sweetener
  • 1 Egg

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl, mix all ingredients together until well combined.
  3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
  4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
  5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
  6. Let cool for 5 mins before serving. Store in air tight container.

recipe adapted  >>>>>  here

Wednesday, September 12, 2012

Easy Tomato Ricotta Tart

Easy Tomato Ricotta Tart | #Tomatotartpuffpastry #Tomatophyllotart #Cookingrecipes #Savorytart #Vegetarianrecipes #Savorypie #Cucumberrecipes #Rissotorecipes #Lobsterrisottorecipe #Gordonramseyrecipes #Tomatoandvidaliaonionpie #Cucumbercapresesalad



Ingredients

  • Salt and freshly ground pepper
  • 1 small onion sliced
  • 1/4 cup Pecorino cheese grated, packed or Parmesan
  • 3 large tomatoes sliced, about 9 slices
  • Fresh basil sliced, for garnish
  • 1 sheet all-butter puff pastry thawed
  • 1 clove garlic sliced
  • 1 cup ricotta cheese
  • 1 Tbsp olive oil plus more for drizzling


Instructions

  1. Preheat oven to 400F and place a baking sheet in the oven to warm while the oven heats up.
  2. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
  3. Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
  4. Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
  5. Remove from oven and allow to stand 5-10 minutes. Scatter sliced fresh basil over-top. Slice and enjoy!

recipe adapted >>>>>  here



Rated 4.7/5 based on 158 customer reviews

Tuesday, September 11, 2012

Spicy New Orleans Shrimp

Spicy New Orleans Shrimp | #Bubbagumpshrimprecipe #Cajunrecipes #Shrimpetouffeerecipes #Spicyshrimprecipes #Curryshrimpjamaican #Spicyneworleansshrimp #Bubbagumpshrimprecipe #Shrimpdinnerideas #Grilledshrimprecipes #Shrimpappetizers #Shrimprecipeshealthy #Argentineshrimprecipe

 

  Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped

  Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. Add the shrimp and toss it around so that it's fully immersed in the sauce.
  5. Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  6. Preheat oven to 400 degrees.
  7. Bake shrimp for 10 to 15 minutes.
  8. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

recipe adapted  >>>>>  here

the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce | #Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating




Ingredients

  • 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
  • 1-2 cups (240-480g) low sodium vegetable broth, divided
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 x-large (15g) minced garlic cloves
  • 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
  • 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
  • 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)


Instructions

  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

recipe adapted  >>>>>  here


Monday, September 10, 2012

FRENCH DIP CRESCENTS & SIMPLE AU JUS RECIPE

Just made these for my teenage sons super bowl party. Quick, easy and delicious! The boys loved them!! #Mealideas #Easydinnerrecipes #Hamburgermeatrecipeseasy #Hamburgermeatrecipeshealthy #Creamcheesechilidip #Snackseasy #FRENCHDIPCRESCENTS


Ingredients

  • 2 pkg crescent rolls (8 count)
  • 1 pound roast beef (deli/ thinly sliced)
  • 4 ounces Swiss cheese slices (or provolone)
  • Au Jus
  • 14 oz beef broth
  • 1 dash black pepper
  • 1 sprinkle garlic powder
  • 1 tsp corn starch

Instructions

    • Unroll crescents onto a large cookie sheet.
    • On each crescent place a slice of roast beef and a piece of cheese.
    • Roll crescents starting from the wide end and ending at the narrow end.
    • Bake at 375 degrees for 13-15 minutes, until crescents are a golden color.
    • Serve with Au Jus and enjoy!

    Au jus

    • Heat all of the ingredients in a small sauce pan over medium high heat whisking well. Bring to a boil and then remove from heat. Serve with crescents and enjoy.

recipe adapted >>>>>  here

Sunday, September 9, 2012

Oatmeal Applesauce Muffins

Oatmeal Applesauce Muffins | #Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies


Ingredients

  • 1 1/2 cup oats (I used quick oats)
  • 1 1/4 cup flour
  • 1/2 cup brown sugar (firmly packed)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup applesauce
  • 1/2 cup milk
  • 3 tablespoons oil (I used canola)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Streusel Topping:
  • 2 tablespoons butter or margarine (NOT softened)
  • 1/2 cup oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
  2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
  3. For the muffins, mix together dry ingredients: oats through salt.
  4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
  5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
  6. Spring a generous amount of streusel on the top of each muffin.
  7. Bake at 400F for 15 to 18 minutes or until cooked through.

RECIPE ADAPTED  >>>>>  here

Friday, September 7, 2012

Dill Pickle Bacon Cheese Ball

Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

Ingredients

  • 1 Pound Bacon, Cooked and Crumbled
  • 5 Green Onions, Diced
  • 12 Ounces Cream Cheese Softened
  • 2 Tablespoons Dill Pickle Juice
  • 1 Cup Chopped Dill Pickles
  • 1 Cup Shredded Cheddar Cheese
  • 1 Teaspoon Garlic Powder

Instructions

  1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
  2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
  3. Use your hands to shape the mixture into a ball.
  4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
  5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
  6. Serve immediately or cover in an airtight container for up to 2 days before serving.
  7. Serve this with your favorite chips, crackers, and veggies.

recipe adapted >>>>>  here

Tuesday, September 4, 2012

Giant Chocolate Stuffed Chocolate Chip Cookies

Giant Chocolate Stuffed Chocolate Chip Cookies | #Laurabushcowboycookiesrecipe #Oatmealchocolatechipcookierecipe #Coconutoatmealcookies #Oatmealchocolatechipcookies #Barcookiesrecipes #Laurabush'scowboycookiesrecipe #Smoresstuffedcookies #Fooddeserts #Desertsrecipes #Brownsugarchocolatechipcookies #Marshmallowcookies #cookies

Ingredients

  • 12 tablespoons butter, melted & cooled (see notes below)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups miniature chocolate chips
  • 2 packages (fun size) Hershey's chocolate bars (each pack has 8 in it)

Instructions

  1. Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
  2. In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
  3. Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
  4. Add flour, baking soda, and salt. Blend just until combined. Fold chocolate chips into the dough and mix until combined.
  5. Use a 1/3 cup measuring cup and divide dough into 10 large balls.
  6. Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half and place on top of each other) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
  7. Place 4 cookies per cookie sheet.
  8. Bake 13-15 minutes or until browned around the edges while the middle still looks slightly undercooked. Let cool on baking sheet for 15 minutes to give them time to finish cooking and come together.
  9. Eat a cookie warm for a gooey chocolate center. Once the cookies cool completely the chocolate does harden up in the middle. Eat as is or warm up the cookie in the microwave for a few seconds.

RECIPE ADAPTED  >>>>>  here

Monday, September 3, 2012

GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE

GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE | #Punchbowlcakerecipe #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Strawberrypunchbowlcake #Peanutbuttertrifle #Summerdessertsforacrowd #Redvelvettrifle #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Triffledesserts


Ingredients

  • For the topping:
  • 1 3 oz pkg strawberry gelatin mix
  • 1/2 cup unsalted butter, softened
  • 1 3 oz pkg vanilla instant pudding mix
  • 1 cup all purpose flour, divided
  • For the trifle:
  • 3 1/2 cups 2% milk
  • 2 pkg instant strawberry pudding mix
  • 1 pkg (8oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tub whipped topping
  • 1 1/2 pkgs Strawberry Shortcake Oreos, crushed
  • For the whipped cream:
  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. For the topping:
  2. In a small bowl, combine the strawberry gelatin mix, 4 tbsp butter, and 1/2 cup of flour. Using a fork, mix the ingredients until a crumble forms. The mixture should look uniform. In another bowl, repeat the same steps with the vanilla pudding.
  3. Spread both crumbles onto a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Check half way through to make sure it doesn't burn. Let the mixture cool completely and then mix it slightly to combine the flavors/colors.
  4. For the trifle:
  5. In a medium bowl, whisk the milk and pudding mix for 2 minutes and set aside.
  6. In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth. Stir in the pudding mixture until well blended.
  7. Fold in the whipped topping until fully incorporated.
  8. Place half of the cookies in a trifle dish and then top it with half of the pudding mixture. Repeat the layers. Place in the fridge while you make the whipped cream.
  9. For the whipped cream:
  10. In a bowl with a mixer beat the heavy cream until it starts to thicken and bubbles form. Add in the powdered sugar and vanilla. Continue to beat until stiff peaks form.
  11. Spread the trifle with all of the whipped cream, and then top that with the strawberry-vanilla crumbs.
  12. Refrigerate until ready to serve.

Recipe adapted >>>>>  here