Tuesday, September 27, 2011

Apple Oat Greek Yogurt Muffins

Apple Oat Greek Yogurt Muffins | #Bisquickrecipes #Blueberryproteinmuffins #Powermuffins #Morningglorymuffins #Appleoatgreekyogurtmuffins #Applecinnamonmuffins #Greekyogurtmuffins #Healthyraspberryrecipes #Raspberryyogurtmuffins #Healthyraspberrymuffins #Healthybaking #Breakfastrecipes

Ingredients

  • 1 cup (120 g) whole wheat pastry flour*
  • 1 cup (80 g) old fashioned rolled oats**
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/2 cup (120 ml) unsweetened applesauce
  • 1/4 cup (50 g) brown sugar
  • 1 tsp vanilla extract
  • 1 medium-sized apple (120 g), peeled, cored, and grated
  • 1/2 cup (80 g) raisins

Instructions

  1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
  2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
  6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

recipe adapted >>>>>  here

Monday, September 19, 2011

Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad | #Orangefluffsaladmandarin #Orangecreamsiclefluff #Mandarinorangejellosalad #Dessertrecipes #Strawberryjellofluffsalad #Strawberrybananacheesecakesalad #Pistachiosalad #Jellosaladrecipes #Strawberryshortcakefluffsalad #Foodvideos #Fluffsaladrecipes #Dessertrecipes

Ingredients

  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 3 cups water
  • 1 16 oz Cool-Whip (lite or fat-free is fine)
  • 1/2 bag mini marshmallows
  • 2 cups of strawberries, chopped
  • 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Instructions

  1. Mix together pudding, Jell-o, and water over medium heat until it boils.
  2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
  3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
  4. The next morning or 6 hours later, beat until creamy with a hand mixer.
  5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

RECIPE ADAPTED  >>>>>  here

Sunday, September 18, 2011

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot | #Potroastcrockpotrecipesbest #Crockpotcooking #Cookingrecipes #Crockpotdishes #Crockpotslowcooker #Crockpotfood #Eggmuffinsbreakfast #Breakfastmealprep #Easycrockpotrecipes #Slowcookerrecipes #Crockpotmeals #Easycrockpotmeals

Ingredients

  • 2 pounds of beef roast
  • 1 can cream mushroom soup
  • 1 packet onion soup mix

Instructions

  1. Place your beef roast (about 2 pounds) in your slow cooker and pour in 1 can of cream of mushroom soup (no water added), and then sprinkle 1 packet of onion soup mix on top.
  2. Cover and cook on LOW setting for approximately 8 hours.
  3. Serve in sandwich rolls (with or without cheese) or with a few of your favorite sides (mashed potatoes, veggies, salad, toast, etc.).

recipe adapted >>>>>  here

Tuesday, September 13, 2011

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST | #foodappetizers #partyfoodideas #Fallbonfirepartyideas #fooddinner #dinnerparty #appetizersrecipes #appetizers #partyfood #Holidayrecipes #Holidayappetizers #cooking #goodies

 

Ingredients

  • 6 hard-boiled eggs, cooled and peeled
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Red food colouring
  • Green food colouring
  • Water
  • classic-devilled-egg-recipe-how-to-dye-holiday-eggs

Instructions

  1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
  2. Stir in mayonnaise, mustard, salt and pepper
  3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
  4. Pat the coloured eggs dry
  5. Fill the egg whites with the egg mayonnaise mixture
  6. Arrange on a plate, cover and refrigerate up to 24 hours

RECIPE ADAPTED  >>>>>  here

Monday, September 5, 2011

Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight | #Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolatedesserts #Chocolatechipdesserts #Oreoiceboxcake #Oreoiceboxcake #Oreodessertrecipes #Chocolatechipcookiedelightrecipe #Iceboxcakerecipes #Pistachiodessert

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Instructions

  1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
  4. Cover and refrigerate until firm, 8 hours or overnight.

recipe adapted  >>>>>  here