Wednesday, August 22, 2018

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE | #Caramelcake #Cakemixtoffeebars #Chocolatestuffedcookies #Yellowcakemixrecipesboxed #Cookierecipes #Besteasydesserts #Laurabushcowboycookiesrecipe #Chocolatepeanutbuttercake #Chocolatechiprecipes #Coconutoatmealcookies #Barcookiesrecipes #Oatmealchocolatechipcookierecipe

Ingredients

Cake
  • 1 German Chocolate Cake Mix
  • 1/2 cup butter - melted
  • 1 egg
  • 2nd Layer
  • 8 Peanut Butter Cups - large one
  • 3 small Butterfinger Candy Bars
Cream Cheese Layer
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 4 cups confectionery sugar
  • Chocolate topping
  • 1/2 cup chocolate chips
  • 1 tablespoon vegetable or canola oil

Instructions

  1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
  2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
  3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
  4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
  5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
  6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

Recipe has been adapted from >>>>>  here

Monday, August 20, 2018

Easy French Dip Sliders

Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1 package Hawaiian sweet rolls (12 rolls total)
  • 1 pound deli roast beef*
  • 12 slices Sargento provolone cheese, separated, 1 package
  • 1 and 1/2 cups French fried onions, optional
  • Seasoning
  • 8 tablespoons unsalted butter
  • 1 packet Au Jus seasoning mix, separated
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon toasted sesame seeds
  • 3/4 teaspoon dried minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt, optional**

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
  3. Without separating the rolls, slice the package of rolls in half (see video).
  4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
  5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
  6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
  7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
  8. Remove and cut the sliders with a very sharp knife.
  9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
  10. Serve with the sandwiches.

Recipe adapted >>>>>  here

Thursday, August 16, 2018

VEGETABLE POTATO FRITTERS

VEGETABLE POTATO FRITTERS | #VEGETABLE #POTATO #FRITTERS #Vegandishes #Veganfoods #Veggierecipes #Veganeating #Vegetariandishes #Wholefoodrecipes #Veganeating #Veganfoods #Vegetarianveganrecipes #Vegancooking

Ingredients

  • For the vegetable potato fritters:
  • 3/4 cup red lentils
  • 1 small red onion, chopped
  • 2 cloves of garlic
  • 2 medium-sized potatoes (raw)
  • 1 medium-sized carrot
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon regular paprika powder
  • 1 teaspoon majoram
  • salt
  • black pepper, to taste
  • For the sriracha mayonnaise:
  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon tomato paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika powder
  • salt
  • black pepper, to taste
  • sriracha sauce, to taste

Instructions

  1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
  2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
  3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
  4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
  5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!

recipe adapted >>>>>  here

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Ingredients

  • 2 tbsp peanut butter
  • 2 chopped frozen bananas
  • 1 tbsp cocoa powder
9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Instructions

  1. Chop and freeze at least 2 bananas. They will need to be frozen for this to work. Whenever my bananas start turning brown I just cut them up and throw them in the freezer so that I always have some ready to make this.
  2. Once frozen, place 2 chopped bananas into your food processor (or a powerful blender or Yonana!), and blend until smooth. You may have to blend and open your processor a few times to stir. Feel free to add a little water or almond milk to help the bananas blend faster, but as they melt a little they will eventually blend without adding anything.
  3. Add 2 TBSPs of peanut butter and 1 TBSP of cocoa powder, and mix well.
  4. Serve and eat immediately.

recipe adapted >>>>>  here

Monday, August 13, 2018

Zuppa Toscana Soup


Zuppa Toscana Soup | #knockyoursocksoffcrockpotsoup #Zuppatoscano #Tuscansoupolivegarden #Zuppatoscanasoupolivegardencopycat #Zuppatoscanasoupcrockpot #Crockpotsouprecipes #Easycreamytomatosoup #Cookingrecipes #Dinnerrecipes #Cakerecipes #Breakfastrecipes #Cupcakecakes


Ingredients

  • 2 tsp olive oil
  • 1 lb Italian Sausage (casings removed if necessary)
  • 4 oz bacon (about 4 slices), diced into small pieces*
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 cups water
  • 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, crushed (optional)
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving, optional

Instructions

  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
  2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
  5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
  6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.
  7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

recipe adapted  >>>>>  here


Rated 4.8/5 based on 491 customer reviews

Tuesday, August 7, 2018

Dark Chocolate Peanut Butter Banana Bites

Dark Chocolate Peanut Butter Banana Bites | #Healthydeserts #Healthysweetsnacks #Healthydessertrecipes #Healthyeating #Yummyfood #Kidsmeals #Healthypumpkinrecipes #Healthypumpkinbread #Healthydinnerrecipes #Healthysweets #Glutenfreepumpkinbread #Healthypumpkinmuffins

Ingredients

  • 2 medium ripe bananas
  • 1/4 cup creamy nut butter of your choice
  • 3/4 cup baking chocolate (I use dark chocolate chips but you can also use semi sweet chocolate chips)
  • 1 1/2 tablespoons coconut oil

Instructions

  1. Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
  2. Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
  3. Place the coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet. Freeze for one hour and enjoy!
  4. Store in freezer and thaw for a few minutes before eating.

Recipe adapted >>>>>  here

Friday, August 3, 2018

TIRAMISU CHEESECAKE RECIPE

TIRAMISU CHEESECAKE RECIPE | #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Goodhumorstrawberryshortcaketrifle #Meatloafrecipespioneerwoman #Hamburgermacaronicasserole #Strawberryshortcakeoreotrifle 

Ingredients

    CRUST
    • 1 1/4 cup (167g) vanilla wafer crumbs
    • 1/4 cup (56g) salted butter, melted
    • 1 1/2 tbsp (20g) sugar
    CHEESECAKE FILLING
    • 8 oz (226g) cream cheese, room temperature
    • 16 oz (452) mascarpone cheese, room temperature
    • 1/4 cup (52g) sugar
    • 1 cup (240ml) heavy whipping cream, cold
    • 1/2 cup (58g) powdered sugar
    • 2 tsp vanilla extract
    KAHLUA MIXTURE*
    • 3 tbsp (45ml) warm water
    • 2 tbsp (30ml) instant espresso powder
    • 1 cup (240ml) Kahlua
    • 12 ladyfingers
    KAHLUA WHIPPED CREAM
    • 1 cup (240ml) heavy whipping cream, cold
    • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
    • 10 tbsp (73g) powdered sugar
    • Cocoa, optional

    Instructions

      CRUST :
      1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
      2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
      3. Bake the crust for 10 minutes, then set aside to cool.
      FILLING :
      1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
      2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
      3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
      4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
      5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
      6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
      7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
      8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
      9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
      10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
      11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
      12. Refrigerate the cheesecake until ready to serve.
      * For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
      1. 1 cup hot water
      2. 4 tbsp instant espresso powder
      3. 4 tbsp sugar

      recipe adapted >>>>>  here