Wednesday, November 30, 2011

Peach Lemonade

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

  • RASPBERRY PEACH PUREE:
  • 4 fresh peaches, pitted, then diced into large chunks
  • 1 cup fresh raspberries
  • 1 1/4 cups water
  • SIMPLE SYRUP:
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • LEMONADE:
  • 7 cups cold water
  • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
  • ice cubes
  • additional raspberries, for garnish optional
  • additional peach slices, for garnish optional
  • mint sprigs, for garnish optional

Instructions

  1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
  2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
  3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
  4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
  5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
  6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Tuesday, November 29, 2011

BEST EVER STARBUCKS PUMPKIN SCONES

BEST EVER STARBUCKS PUMPKìN SCONES | #Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

Ingredients

  • 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
  • 1 egg
  • 1/4 cup whìppìng cream
  • 2 cups all purpose flour
  • 1/3 cup whìte sugar
  • 1 tablespoon bakìng powder
  • a pìnch of salt
  • 1 teaspoon ground cìnnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspìce
  • 1/4 teaspoon ground gìnger
  • 1/4 teaspoon ground cloves
  • 1/3 cup cold, unsalted butter
  • For the glaze:
  • 2 cups powdered sugar
  • 2-3 tablespoons whìppìng cream
  • 2 pìnches ground cìnnamon
  • 1 pìnch each of ground cloves and ground nutmeg

Instructions

  1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
  2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
  3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
  4. Cut the cold butter ìnto cubes and add to the flour mìxture.
  5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
  6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
  7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
  8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
  9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
  10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
  11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
  12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
  13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
  14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
  15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
  16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
  17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Saturday, November 26, 2011

Crack Chicken Noodle Soup

Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

  • 3 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 (10.75-oz) can condensed cheese soup
  • 6 cups chicken broth
  • 1 cup milk
  • 2 stalks celery, chopped
  • 2 carrots, thinly sliced
  • 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
  • 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
  • 1 cup shredded cheddar cheese
  • 8-oz dried fine egg noodles, uncooked

Instructions

  1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
  2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
  3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Friday, November 25, 2011

CREAMY LEMON CHICKEN PICCATA

CREAMY LEMON CHICKEN PICCATA |  #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Chickendinner #Garlicchicken #Fooddishes #Chickenbreast


Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 whole Lemons
  • ¾ Cup Heavy Cream
  • ¼ cup capers
  • Chopped parsley, for garnish
  • 1 pound Angel Hair Pasta

Instructions

  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

recipe adapted >>>>>  here

Wednesday, November 23, 2011

GARLIC BUTTER HERB STEAK BITES WITH POTATOES

GARLIC BUTTER HERB STEAK BITES WITH POTATOES | Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrecipes Cajunrecipes Tastyvideos Spicysalsarecipe Salsadechiledearbol Cookingrecipes Foodvideos Dessertrecipes



Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
  • 1 1/4 pounds sirloin steaks cut into 1 inch cubes
  • salt and pepper


Instructions

  1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
  2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
  3. Top the steak with fresh chopped herbs.

  recipe adapted >>>>>  here



Rated 4.7/5 based on 166 customer reviews

Tuesday, November 22, 2011

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken | #Slowcookerteriyakichicken #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdinner #Spiralizerrecipes #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Cupcakecakes #

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion
  • 1/2 cup honey
  • 1/2 cup soy sauce (use low-sodium if desired)
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. chopped fresh ginger
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch
  • (optional toppings: sliced scallions and toasted sesame seeds)

Instructions

  1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
  2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
  3. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
  4. Serve topped with scallions (green onions) and toasted sesame seeds if desired.

recipe adapated >>>>>  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, November 21, 2011

Earthquake Cake Recipe

Earthquake Cake Recipe | #Dessertrecipes #Cupcakecakes #Cakedesserts #Yummycakes #Cakecookies #Cakefrosting #Yummycakes #Pumpkincakerecipes #Falldessertrecipes #Pumpkindessertrecipes #Pumpkinearthquakecake #Earthquakecakerecipes


Ingredients

  • cooking spray
  • 1/2 cup chopped pecans
  • 1 1/2 cups sweetened flaked coconut
  • 1 box chocolate fudge cake mix
  • eggs, oil and water according to cake mix package
  • 1/2 cup butter melted
  • 8 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  2. Place the pecans and coconut in an even layer in the bottom of the pan.
  3. Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
  4. Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
  5. Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
  6. Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
  7. Bake the cake for 40 minutes or until the cake has set.
  8. Cool, cut into squares and serve.

Recipe has been adapted from >>>>>  here

Monday, November 14, 2011

Baked Cinnamon Cream Cheese Roll-Ups

Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies



Ingredients

  • 4 oz cream cheese , softened
  • 3 Tbs powdered sugar
  • 10-12 slices bread (any kind)
  • 1 tsp cinnamon
  • ½ cup sugar
  • ½ cup butter , melted

Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies

Instructions

  1. Preheat the oven to 350F.
  2. Slice the crusts off the bread
  3. Using a rolling pin, flatten the bread out.
  4. Combine the cream cheese and powdered sugar until smooth.
  5. Lay out 2 shallow dishes (I use pie plates sometimes)
  6. Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.
  7. In the other, add the melted butter.
  8. Spread each slice of bread thickly with the cream cheese mixture.
  9. Roll up tightly, dip in the butter, then the sugar and place on a baking sheet.
  10. Bake for 20 minutes until lightly browned.
  11. Devour.

Recipe adapted >>>>>  here

Friday, November 11, 2011

Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad #Saladrecipesvideo #Cookingrecipes #Soupandsalad #Tunaavocado #Avocadotunasalad

Ingredients

  • 1 avocado halved and pitted
  • 1 4.5 oz can tuna, drained
  • ¼ cup diced red bell pepper
  • 1 tablespoons minced jalapeno
  • 1/4 cup cilantro leaves roughly chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste

Instructions

  1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Recipe adapted >>>>>  here

Tuesday, November 8, 2011

Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Blueberrycheesecakecrumbcake #Dessertrecipes #Dessertsforparties




Ingredients

  • FOR THE BASE & CRUMB TOPPING
  • 1½ cups flour
  • ⅓ cup firmly packed brown sugar
  • ½ cup cold butter
  • FOR THE CHEESECAKE FILLING
  • 1 cup (8 ounces) cream cheese
  • ½ cup sugar
  • 3 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 large egg
  • ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)


Instructions

  1. In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
  2. Save a ½ cup of this crumble mixture to sprinkle over the top later.
  3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
  4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
  5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
  6. Beat in the egg.
  7. Fold in the chopped cherries.
  8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
  9. Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
  10. Let cool completely in the pan before cutting and serving.
  11. Refrigerate in airtight containers. Freezes well too.

RECIPE ADAPTED  >>>>>  here


Friday, November 4, 2011

Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting | #Sturdy #Whipped #Cream #Frosting #Sturdywhippedcreamfrosting #Bestwhippedcreamfrosting #Whippedfrostingfordecorating #Stablewhippedcreamfrosting #Stabilizedwhippedcreamfrosting #Whippedicingrecipeforcakes #Cupcakecakes #Cakerecipes #Buttercream #Cakecookies #Cakefrosting #Dessertrecipes

Ingredients

  • 2 1/2 tsp gelatin knox brand, this is one pouch
  • 3 TBSP cold water
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla feel free to sub other extracts.

Instructions

  1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
  2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
  3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
  4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
  5. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks. Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
  6. Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.

recipe adapted >>>>>  here