Tuesday, April 29, 2014

apple pie bites


apple pie bites | #Carmelapplesslices #Candyappleslices #Steakrecipes #Caramelappleseasy #Instantpotrecipes #Mongolianbeefrecipe #Thanksgivingrecipes #Applepierecipeeasy #Pillsburycrescentrecipes #Fallfoodrecipes #Fallfoodsforparty #Quickeasydesserts




Ingredients

  • 1/4 cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • 1/3 cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

Instructions

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

recipe adapted >>>>>  here

Sunday, April 27, 2014

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 


Ingredients

  • 1 package jumbo pasta shells 16oz
  • 4 cups ricotta or cottage cheese
  • 12 oz shredded mozzarella cheese
  • 2 Eggs lightly beaten
  • 4 tsp garlic powder *see note
  • 1 tsp dried oregano
  • 3/4 cup parmesan grated or shredded is fine
  • 45 oz spaghetti sauce large jar
  • 4 cups spinach rough chopped and stems removed if you prefer
  • 1 lb ground Italian sausage
  • dried parsley for garnish
  • 1/2 tsp pepper optional

Instructions

  1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
  2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
  3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
  4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
  5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Saturday, April 26, 2014

Lemon Crinkle Cookies

Lemon Crinkle Cookies | #Lemonblueberrycookiesrecipes #Easycakerecipes4ingredients #Dessertrecipes #Browniecookies #Deliciousdesserts #Sweetrecipes #Holidaycookies #Cakemixcookies #5minutefudge #Easyfudgerecipe #Coolwhipcookies #Dessertrecipes

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter , softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  3. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  4. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  5. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool.

Recipe adapted >>>>>  here

Friday, April 25, 2014

Grandma's American Goulash

Grandma's American Goulash | #Mom'sgoulash #Goloshrecipe #Cookingrecipes #Groundbeefrecipes #Pastarecipes #Beefdishes #Foodrecipes #Quickandeasydinnerrecipes #Pastadishes #Creamybeefandshells #Hamburgermeatrecipes #Cookingrecipes

Ingredients

  • 2 lbs ground beef
  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup extra virgin olive oil
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans diced tomatoes
  • 1 tbsp Italian seasoning
  • 3 bay leaves
  • 2 1/2 cups cavatelli pasta
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • salt & pepper, to taste

Instructions

  1. Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
  2. Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
  3. Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
  4. Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
  5. Serve immediately, scooping into bowls, and topping with the shredded cheddar.

recipe adapted  >>>>>  here

Tuesday, April 22, 2014

Cookie Dough Fudge

Cookie Dough Fudge | #Strawberrycrumbbars #Summerdessertseasy #Sweetbreadrecipes #Strawberrydessertrecipes #Strawberrybarsrecipes #Dessertswithstrawberries #Brownierecipes #Smoresmacaronsrecipe #Cookiedoughbrowniesrecipe #Macaronsflavors #Chipsahoymallowbars #Cookiedoughcake

Ingredients

  • 1 cup mini chocolate chips
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup Ghirardelli white chocolate chips
  • 1 can sweetened condensed milk

Instructions

  1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
  2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
  3. Mix in the flour and salt until completely incorporated. Set aside.
  4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
  5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
  6. Fold in the mini chocolate chips.
  7. Pour the fudge into the prepared pan, spread evenly.
  8. Refrigerate for 2 hours before cutting.
  9. Store in the refrigerator until ready to serve.

recipe adapted >>>>>  here

Tuesday, April 15, 2014

HONEY MUSTARD SALMON IN FOIL

HONEY MUSTARD SALMON IN FOIL | #Ketosalmonrecipes #Fishrecipes #Bakedsalmoninfoil #Sourcreamsalmon #Bbqsalmonrecipes #Salmonrecipesbakedinfoil #Honeyteriyakisalmon #Grilledsalmonrecipes #Ketosalmonrecipes #Salmonrecipeshealthy #Honeyglazedsalmon #Salmonrecipespanseared

Ingredients

  • HONEY MUSTARD SALMON IN FOIL:
  • 1 batch honey mustard sauce (see below)
  • 2 pound side of salmon, boneless and skinless
  • 1 tablespoon finely-chopped fresh parsley leaves
  • HONEY MUSTARD SAUCE INGREDIENTS:
  • 1/3 cup whole grain mustard
  • 1/4 cup honey
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. To Make The Honey Mustard Salmon In Foil:
  2. Heat oven to 375°F. Or heat a grill to medium heat.
  3. Prepare your honey mustard sauce as directed below.
  4. Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  5. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  6. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)
  7. To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)
  8. To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.
  9. Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.
  10. To Make The Honey Mustard Sauce:
  11. Whisk all ingredients together in a small bowl until combined.

recipe adapted >>>>>  here

Monday, April 14, 2014

CHICKEN SHAWARMA (EASY & HEALTHY)

CHICKEN SHAWARMA (EASY & HEALTHY) | #2ingredientfudgecondensedmilk #Fudgerecipeseasy #Cookingrecipes #Healthyrecipes #Vegetarianrecipes #Dessertrecipes #Saltandpeppershrimpchinese #Cookingrecipes #Dinnerrecipes #Chinesefood #Chickendinner #Poultryrecipes

Ingredients

  • For the Dry Rub:
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp allspice
  • 1 tsp ground tumeric
  • 1 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne
  • 2 TB extra virgin olive oil
  • For the Chicken:
  • 3 lb boneless, skinless chicken thighs (don’t use breasts)
  • 1 TB extra virgin olive oil
  1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
  2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
  3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
  4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
  5. Let chicken cool enough to handle. Slice all chicken into thin slices. Place back onto the baking sheet in an even layer. Broil on high for 7-10 minutes or until edges are nicely browned. Serve immediately with pita bread, basmati rice, or hummus.

recipe adapted  >>>>>  here

Sunday, April 13, 2014

Crescent Roll Taco Pizza

Crescent Roll Taco Pizza | #Tacobakewithcrescentrolls #Mexicanpizza #Tacopizzawithcrescentrolls #Tacocasserolecrescentrolls #Footballappetizers #Cresentrollrecipes #Groundbeefrecipes #Tacopizzawithcrescentrolls #Appetizerseasy #Mexicanfoodrecipeseasy #Crescentrollrecipesdinner #Cresentrollveggiepizza

Ingredients

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 1 package (8 oz) cream cheese, softened
  • 1 cup (8 oz) sour cream
  • 1 pound ground beef or ground turkey
  • 1–2 envelopes or 2–4 Tbsp taco seasoning, to taste
  • 1 medium tomato, chopped
  • 2 cups shredded Mexican cheese
  • 1 cup shredded lettuce
  • optional: avocado, taco sauce, hot sauce, black beans

Instructions

  1. Preheat the oven to 375 degrees.
  2. Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
  3. While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
  4. Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
  5. When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
  6. Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

  recipe adapted >>>>>  here

Saturday, April 5, 2014

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #Cookingrecipes #Seafoodrecipes #Appetizersnacks #Saladrecipes #Appetizerrecipes #Vegetarianrecipes

Ingredients

  • For the shrimp and cucumber bites:
  • 1 tablespoon oil
  • 1 tablespoon creole seasoning
  • 1 pound shrimp, peeled and deviened
  • 1 cucumber, sliced
  • 1/4 cup remoulade sauce (optional)
  • For the avocado sauce:
  • 1 avocado, mashed
  • 1 green onion, thinly sliced or chopped
  • 2 tablespoons cilantro and/or parsley, chopped
  • 1 tablespoon lemon juice
  • salt and cayenne to taste

Instructions

  1. For the shrimp and cucumber bites:
  2. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  3. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  4. For the avocado sauce:
  5. Mix everything and enjoy!

recipe adapted  >>>>>  here

Hummingbird Cake

Hummingbird Cake | #Hummingbirdcakerecipe #Pineappleupsidedowncakerecipe #Southernrecipes #Cakedesserts #Dessertrecipes #Cupcakecakes #Sockittomecakerecipe #Whitevelvetcakerecipe #Hummingbirdcakerecipe #Vanillavelvetcake #Carrotcakerecipe #Southernrecipes

Ingredients

  • Cake
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon ground cinnamon
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 3 eggs, beaten
  • 1½ cups sugar
  • 1⅓ cups vegetable oil
  • ¼ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
  • 1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
  • 2 cups toasted chopped pecans, divided
  • Cream Cheese Frosting
  • 1 cup (2 sticks) butter, softened
  • 2 (8 oz) packages of cream cheese, softened
  • ¼ teaspoons kosher salt
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F/175°C.
  2. Grease and flour three 8-inch cake pans.
  3. In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
  4. Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.
  5. Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.
  6. Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.
  7. Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar on low speed, until it is all incorporated. Whip in the vanilla extract.
  8. Decorate the cake: if desired, use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting.) Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting. Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting. Place the last cake layer, upside-down, on top of the second frosted cake layer. Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

recipe adapted  >>>>>  here

Tuesday, April 1, 2014

Famous Brick Street Chocolate Cake

Famous Brick Street Chocolate Cake | #3layermagiccakerecipe #Cakedesserts #Cupcakecakes #Cakecookies #Chocolatedesserts #Chocolateganacheicing #Densechocolatecake #Richchocolatecake #Brickstreetchocolatecakerecipe #Ganachefrosting #Chocolatecakefrosting #Famousbrickstreetchocolatecake

Ingredients

  • Cake:
  • 2 cups sugar
  • 1 cup butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix small box
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips
  • Chocolate Icing:
  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream more or less for consistency

Instructions

  1. Cake:
  2. Preheat CONVECTION OVEN ONLY to 350°.
  3. Beat sugar, butter & vanilla in large bowl.
  4. Beat in eggs.
  5. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  6. Stir in semi-sweet chocolate chips.
  7. Pour into greased tube pan.
  8. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  9. Cool cake completely before icing.
  10. Chocolate Icing:
  11. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  12. Remove from heat.
  13. Stir in one cup cocoa.
  14. Stir in powdered sugar, sifted.
  15. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  16. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

RECIPE ADAPTED >>>>>  here