Wednesday, August 31, 2011

French Toast Sausage Roll Ups

French Toast Sausage Roll Ups | #Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastdishes #Easybreakfastideas #Baconstuffedfrenchtoast #Crunchyfrenchtoast #Cornflakefrenchtoast #Baconrecipes #Breakfastfordinner

Ingredients

  • 10 slices sandwich bread s (white or wheat)
  • 10 fully cooked sausage links
  • 3 large eggs
  • 1/2 cup milk
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour

Instructions

  1. Slice crust off of bread. Use a rolling pin or your hands to flatten the bread.
  2. Place a sausage link on the front edge of the bread and roll up tightly like a taquito.
  3. Preheat griddle or skillet over medium heat. Grease well with butter.
  4. To a shallow dish add the eggs, milk, sugar, cinnamon, vanilla, and flour.
  5. Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and place on hot griddle.
  6. Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm, served with syrup.
  7. Next time try Crunchy French Toast.

Recipe adapted >>>>>  here

Thursday, August 25, 2011

Strawberry Cheesecake Sweetheart Truffles Recipe

Strawberry Cheesecake Sweetheart Truffles Recipe | #Candyrecipes #Candytruffles #Homemadecandies #Sweetrecipes #Caketruffles #Sweetstreats #Applepietruffles #Cheesecakeballs #Cheesecaketruffles #Trufflerecipe #Candyrecipes #Dessertrecipes


Ingredients

  • For the truffles
  • 1 box strawberry cake mix
  • 8 oz cream cheese frosting
  • For the coating
  • 16 oz white chocolate melted
  • 1 tbsp shortening
  • 1/2 cup graham crackers crushed
  • 1/4 cup red sprinkles

Instructions

  1. For truffle mix :
  2. Prepare cake mix as directed, let cool.
  3. Line cookie sheet with parchment paper.
  4. Once cool, roll cake mix into equal sized balls.
  5. For coating :
  6. Melt white chocolate and shortening today and stir well.
  7. Dip balls into chocolate mixture and set aside to harden.
  8. Once cool, drizzle white chocolate on tops of truffles and sprinkle with crushed graham crackers
  9. Repeat white chocolate drizzle and garnish with red sprinkles.

recipe adapted  >>>>>  here

Tuesday, August 23, 2011

Banana & Ice Cream" Bites

Banana & Ice Cream & Bites | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummyfood #Sweetrecipes #Foodanddrink #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakerecipes #Healthyrecipes

Ingredients

  • 3 bananas
  • 1 vanilla bean pod or 1 teaspoon vanilla extract
  • ¼ cup full-fat coconut milk
  • 2 cups dark chocolate
  • ¼ cup coconut oil
  • ¾ cup crispy rice cereal

Instructions

  • 1. Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
  • 2. In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
  • 3. Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
  • 4. Freeze for at least two hours.
  • 5. Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
  • 6. Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
  • 7. Lift the parchment paper out of the baking dish to remove the ice cream.
  • 8. Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
  • 9. Dip bites into chocolate mixture until evenly coated.
  • 10. Place bites on a baking tray and freeze.
  • 11. Let the bites thaw 5-7 minutes before eating.
  • 12. Enjoy!

recipe adapted >>>>>  here

Wednesday, August 10, 2011

Cherry Sheet Cake Recipe

Cherry Sheet Cake Recipe | #Blueberrydesserts #Blueberrycobbler #Lemondesserts #Lemonblueberrybread #Easydesserts #Blackberrycoffeecake #Cherryslabpie #Cherrysheetcake #Cherrycakerecipe #Coconutsheetcake #Cakedesserts #Cupcakecakes

Ingredients

  • Cake
  • 1 package white cake mix
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 3 oz cherry instant jello
  • 10-12 oz maraschino cherries drained
  • Almond Buttercream Frosting
  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 2 tsp almond extract
  • 3 cups powdered sugar
  • 2-3 tbsp milk

Instructions

  1. Preheat oven to 350.
  2. Begin by adding your cherries to a blender or food processor and blending.
  3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
  4. Pour into a greased 9x13 pan.
  5. Bake for 30 minutes.
  6. Let cake cool.
  7. While cake is cooling make frosting by creaming together the butter and cream cheese. Add powdered sugar, almond extract, and milk - blend well. Frost cake. ENJOY!

RECIPE ADAPTED  >>>>>  here

Smoked Sausage and Hash Brown Casserole

Smoked Sausage and Hash Brown Casserole | #Easycrockpotmeals #Easydinnerideas #Easycrockpotrecipes #Cookingrecipes #Smokedsausagerecipeseasy #Crockpotdinners #Healthydinnerrecipes #Cabbagerecipe #Roastbeefcrockpotrecipes #Chuckroastcrockpotrecipes #Potroastslowcooker #Potroastcrockpotrecipeseasy


Ingredients

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup water
  • 1 cup whole milk
  • 2 teaspoons chicken bouillon paste*
  • 1/2 teaspoon thyme
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to tasteplus:
  • 1 32- oz. bag of hash browns defrosted
  • 14 oz. smoked sausage diced
  • 1 small onion diced
  • 1 1/2 cups grated cheddar cheese

Instructions

  1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
  2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.*Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Recipe has been adapted from >>>>>  here

Tuesday, August 9, 2011

AMAZING PEPPER STEAK STIR FRY

AMAZING PEPPER STEAK STIR FRY | #Funnelcakerecipeeasy #Funnelcakerecipevideos #Dessertrecipesvideos #Cookingrecipes #Diyfood #Funnelcakefries #Steakbites #Chickenandasparagusrecipes #Healthydinnerrecipes #Asparagusstuffedchicken #Beefrecipes #Foodrecipeshealthy



Ingredients

  • 2 tbsp olive oil divided
  • 1 red bell pepper cut into 1 inch cubes or strips
  • 1 green bell pepper cut into 1 inch cubes or strips
  • 8 ounce 8 ounce flank steak sliced in strips against the grain
  • 3 garlic cloves minced
  • 1/4 cup brown sugar packed
  • 1/2 cup soy sauce low sodium
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch

Instructions

  1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
  2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
  3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
  4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

recipe adapted >>>>>  here

Slow Cooker Shredded Italian Beef

Slow Cooker Shredded Italian Beef | #Italianbeefcrockpot #Italiansubsandwich #Cookingrecipes #Slowcookerrecipes #Wrapsandwiches #Crockpotdinner #Shreddedbeefrecipes #Mexicanshreddedbeef #Mexicanbeefrecipes #Chicagoitalianbeefrecipecrockpot #Roastbeefcrockpotrecipes #Slowcookerphillycheesesteak



Ingredients

  • 1/2 cup white vinegar
  • 1 Tbsp dried minced onion
  • 1/2 Tbsp garlic powder
  • 1 - 1 1/2 tsp crushed red pepper flakes
  • 7 pepperoncini peppers, chopped (I use the mild jarred ones)
  • 7-10 banana pepper rings (I use mild)
  • 2-3 lb beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 Tbsp butter


Instructions

  1. Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
  2. Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
  3. Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.

recipe adapted  >>>>>  here



Rated 4.7/5 based on 421 customer reviews

Friday, August 5, 2011

Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

  • Greek Chicken :
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
  • Cucumber Salad :
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano
  • Tzatziki Sauce :
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste
  • The Rest :
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions

  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Monday, August 1, 2011

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes


Ingredients

  • 2-1/2 pounds bone-in chicken thighs
  • 1-1/4 teaspoons pepper, divided
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Instructions

  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here