Tuesday, February 27, 2018

OVERNIGHT FRENCH TOAST RECIPE

OVERNIGHT FRENCH TOAST RECIPE | #Applepiefrenchtoastcasserole #Frenchtoastbakequick #Cremebruleefrenchtoast #Breakfastcasserolerecipes #Baconstuffedfrenchtoast #Creamcheesefrenchtoast #Blueberryfrenchtoastcasserole #Frenchtoastbakequick #Blueberrybreakfastcasserole #Breakfastideasforacrowd #Bakedfrenchtoastcasserole #Brunchideasforacrowd



Ingredients

  • FRENCH TOAST:
  • 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
  • 2 cups whole milk
  • 7 large eggs
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • Pinch of salt
  • TOPPING:
  • 1/2 cup salted butter (cubed)
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 cup berries (I used frozen)


Instructions

  1. Grease a 9×13″ casserole dish and set aside.
  2. Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
  3. In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
  4. When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
  5. Enjoy by itself or topped with syrup.

recipe adapted >>>>>  here


Monday, February 26, 2018

TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

  • 1½ cups softened butter
  • 1 cup sugar
  • 3½ cups flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 15 oz caramel **See notes
  • 2 cups milk choc chips
  • 2 tsp shortening

Instructions

  1. Preheat oven to 350 degrees
  2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
  3. On a lightly floured surface, roll dough out to ½ inch thick.
  4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
  5. Place round cookies on a lightly greased cookie sheet.
  6. Bake at 350 for 14-16 minutes.
  7. Let cookies cool.
  8. Melt caramel and spread the caramel over the cooled cookies.
  9. Let caramel cool completely.
  10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
  11. Spread melted chocolate over cooled caramel.
  12. Let chocolate set before serving.
  13. Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>>  here

Thursday, February 22, 2018

Deviled Strawberries (Made with a Cheesecake Filling)

Deviled Strawberries (Made with a Cheesecake Filling) | #Frozensmores #Fruitsalad #Dessertrecipesvideos #Breakfastideas #Sidedishes #Smoresdessert #Poundcakecupcakes #Minidesserts #Donutsrecipe #Fooddeserts #Dessertrecipes #Bavariancreamrecipe

Ingredients

  • 18-24 large strawberries
  • 1 (8 ounce) package of cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 2/3 cup white granulated sugar
  • 1/2 cup graham cracker crumbs
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
  2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
  3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
  4. Fold the whipped cream into the cream cheese mixture until well incorporated.
  5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
  6. Finish with a sprinkle of graham cracker crumbs.
  7. Serve and enjoy!

recipe adapted  >>>>>  here

Friday, February 16, 2018

Keto Carrot Cake With Cream Cheese Frosting

Keto Carrot Cake With Cream Cheese Frosting | #Healthycheesecakerecipes #Ketonobakecheesecake #Thmdesserts #Joyfilledeats #Nobakeketodessert #Nocarbdiets #Ketotrashcookies #Monkfruitrecipes #Ketosweets #Ketocookierecipes #Ketocinnamonrolls #Ketobreakfastvideos

Ingredients

  • For the cake:
  • 1/2 cup erythritol (granular or confectioners)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp Unsweetened Almond Milk
  • 1 tsp vanilla
  • 1 1/2 cups Almond Flour
  • 2 tbsp coconut flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot (about 1 large carrot) finely grated
  • For Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 1 tbsp Heavy Cream
  • 1/4 cup Confectioners Erythritol

Instructions

  1. For the Cake:
  2. Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
  3. In a large bowl, beat together the erythritol and butter until fluffy.
  4. Beat the eggs in, then the almond milk and vanilla.
  5. Next, beat in the almond flour, coconut flour, baking powder and spices.
  6. Fold in the shredded carrot and mix just until it is well integrated into the batter.
  7. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow to cool completely before frosting.
  9. For Cream Cheese Frosting:
  10. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
  11. When the cake is completely cool, top with the frosting and chopped pecans if desired.

recipe adapted  >>>>>  here

Saturday, February 10, 2018

ENCHILADA STYLE BURRITOS RECIPE

ENCHILADA STYLE BURRITOS RECIPE | #Cheesedip #Authenticquesodip #Chickenempanadasrecipe #Quesosauce #Beefstreettacos #Chickenandcheeseempanadas #Smotheredburritos #Navajotacos #Leftoverporkroastrecipes #Mexicanfoodrecipes #Shrimpburrito #Smotheredporkburritos


Ingredients

  • Butter / Olive oil – 1/2 tbsp
  • Onion chopped – 1/2
  • Black beans – 15 oz or 1 can
  • Red chile powder – 1/2 tsp
  • Salt – to taste
  • Mexican cheese blend – 1 cup
  • Enchilada Sauce – 1 cup
  • Homemade tortilas – 2
  • For the rice :
  • Raw rice – 3/4 cup
  • Green chile / Serrano pepper chopped – 1
  • Cilantro / coriander leaves chopped – 2 tbsp
  • Butter / Olive oil – 1 tbsp
  • Lemon juice – 2 tsp

Instructions

  1. Step I
  2. Prepare the dough for tortillas and keep it aside for 30 minutes. You can also use store bough tortillas.
  3. In a pan, add butter or oil. Add raw rice and saute till it develops some color, about 3 to 4 minutes on medium heat. This step will impart a nutty flavor to the cooked rice.
  4. Now add in the green chillis, cilantro and mix. Add the water as per package instructions (for rice) and cook the rice.
  5. Add in the lemon juice and mix. Keep this aside.
  6. Step II
  7. Meanwhile, heat 1/2 tbsp of butter or oil in pan. Add onion, pinch of salt and saute till it becomes translucent.
  8. Add in the black beans and red chilli powder. drizzle water and saute it for 2 to 3 minutes.
  9. Step III
  10. Preheat the oven to 350 deg. F and then put it on broil mode.
  11. Step IV
  12. Divide the tortillas dough into two equal parts. Using a rolling pin, roll them as big as the size of your non-stick pan / tava / griddle.
  13. Cook the tortilla on one side or until underside develops light golden color and the surface starts to bubble.
  14. Then flip and cook on the other side. Repeat this for the remaining tortilla.
  15. Step V
  16. Place two tortillas in two separate round baking pans.
  17. Add in the rice prepared at the center followed by the black beans mixture. Now pour the sauce, Mexican cheese blend. Roll it up and place it fold side down.
  18. Pour the remaining enchilada sauce on top of the tortillas. Sprinkle the remaining cheese.
  19. Broil in the oven for about 3 to 5 minutes or until the cheese melts and sauce bubbles.
  20. Remove the burritos from the oven, add sour cream, salsa, lettuce, guacamole if desired.
  21. Enchilada Style Burrito is now ready. Serve hot and enjoy.

recipe adapted >>>>>  here

Tuesday, February 6, 2018

30 Minute Mozzarella Chicken in Homemade Tomato Sauce


30 Minute Mozzarella Chicken in Homemade Tomato Sauce | #Chickenbaconranchpasta #Chipotlechickensaladsandwich #Cookingrecipes #Chickendishes #Yummydinners #Chickendinner #Nocookmeals #Stuffedpeppers #Goodfood #Ethnicrecipes #Homemadetomatosauce #Ketochicken



Ingredients

  • 4 small chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • ½ cup chopped onions
  • 1 (14 ounce) can crushed tomatoes
  • ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
  • ¼ teaspoon dried basil
  • 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
  • salt and pepper + ¼ cup water
  • 4 slices mozzarella cheese (or 1 cup shredded)
  • TO SERVE:
  • chopped parsley or basil + pasta or crusty bread


Instructions

  1. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
  2. TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
  3. ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

RECIPE ADAPTED  >>>>>  here


Creamy Parmesan Orzo With Chicken And Asparagus

Creamy Parmesan Orzo With Chicken And Asparagus | #Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchickenrecipe #Chickenrecipesvideos #Cookingrecipesvideos #Foodrecipeshealthydinner #Foodvideos #Tastyvideosdinners

Ingredients

  • 1 lb chicken breast, boneless and skinless (about 3)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 cup asparagus, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups orzo, uncooked
  • 2 cups half and half
  • 3 cups chicken broth, low sodium, or water
  • 1 1/2 cups Parmesan cheese, grated
  • 2 tbsp parsley, chopped, for garnish

Instructions

  1. Season the chicken breasts with salt, pepper and paprika on both sides.
  2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
  3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
  4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
  5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
  6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
  7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
  8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
  9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

recipe adapted >>>>>  here