Thursday, December 29, 2011

Spicy Thai Basil Cucumber Cocktail

Spicy Thai Basil Cucumber Cocktail | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Nonalcoholic #Frostedlemonadechickfila #Yummydrinks #Fundrinks #Cocktaildrinks #Refreshingdrinks #Cookingrecipes

Ingredients

  • 8-10 leaves Thai basil
  • 2 TB organic sugar
  • 1/2 lime , cut into four pieces
  • 2- 1/8 inch slices fresh jalapeno
  • 2- 1/8 inch slices banana pepper
  • 2 oz cucumber juice (see notes)
  • 2 oz white rum

Instructions

  1. In the bottom of a cocktail shaker, muddle basil, lime, sugar and peppers.
  2. Add cucumber juice and rum and muddle again.
  3. Add ice and shake.
  4. Strain over ice and garnish, if desired.

Recipe adapted >>>>>  here

Thursday, December 22, 2011

Crockpot Pepper Steak Recipe

Crockpot Pepper Steak Recipe |  #Crockpotpeppersteak #Beefchucksteakrecipes #Steakandricerecipes #Beefandbroccolistirfryeasy #Chinesepeppersteak #Tasteofhomerecipes #Crockpotpeppersteak #Peppersteakrecipecrockpot #Crockpotrecipeshealthy #Easycrockpotrecipes #Easycrockpotmeals #Healthycrockpotmeals

Ingredients

  • 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips
  • 1 green bell pepper sliced thick
  • 1 red bell pepper sliced thick
  • 1/2 onion sliced thick
  • 1 1/2 cups of beef stock
  • 3 tablespoons of soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 teaspoon brown sugar

Instructions

  1. Place the beef, bell peppers and onions in a slow cooker.
  2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
  3. Pour the beef stock in the crock pot.
  4. Stir to combine.
  5. Cover and cook on low for 5 hours or until the steak is cooked through.
  6. Serve over a bed of white rice.
  7. Note: if you could like your sauce to be thicker. One hour before dinner is ready - In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

recipe adapted >>>>>  here

Vegan & No Bake Chocolate Peanut Butter Cheesecake

Vegan & No Bake Chocolate Peanut Butter Cheesecake | #Dessertrecipes #Cookingrecipes #Glutenfreedesserts #Vegansweets #Cakerecipes #Sweetrecipes #Vegancheesecakerecipe #Vegandessertrecipes #Vegandessertvideos #Vegancakerecipes #Vegansweets #Veganbaking

Ingredients

  • Crust:
  • ½ cup raw pecans
  • ½ cup dates pitted (don’t forget to remove the pits)!!
  • 1 ½ TBS unsweetened cocoa powder
  • 2 TBS unsweetened, shredded coconut
  • 1 TBS honey or pure maple syrup
  • ¼ tsp sea salt
  • Filling
  • 1 cup roasted, unsalted cashews soaked for at least 1 hour
  • 6 TBS pure maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup unsweetened chocolate or semi-sweet chocolate chips, melted
  • ¼ cup creamy peanut butter
  • ½ cup coconut cream
  • 1 tsp pure vanilla extract
  • 2 TBS unsweetened cocoa powder
  • ¼ tsp sea salt
  • Chocolate peanut butter topping:
  • ¼ cup semi-sweet chocolate chips
  • 2 TBS creamy peanut butter

Instructions

  1. First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.
  2. Crust:
  3. Line a 6” round cake pan (deep) with parchment paper. Set aside.
  4. Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
  5. Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
  6. Pour the mixture into the prepared pan and press it evenly into the bottom of the pan.
  7. Put the pan with the crust in it in the refrigerator while you make the filling.
  8. Filling:
  9. In a microwave safe dish or in a small pan over medium-low heat melt together the peanut butter, chocolate, maple syrup and coconut oil until smooth. Set aside.
  10. Place the soaked, rinsed and drained cashews and the coconut cream into the container of your Vitamix blender. Blend until smooth.
  11. Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending.
  12. Pour the filling into the prepared pan and evenly spread it over the crust.
  13. Place the pan back in the refrigerator until it sets up and becomes solid (about 1-2 hours).
  14. Topping:
  15. Melt ¼ cup chopped semisweet chocolate or chocolate chips with 2 TBS peanut butter and stir until smooth. Evenly spread over firm filling. Return to fridge to set.
  16. To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!

recipe adapted  >>>>>  here

Cinnamon Sugar Soft Pretzels Recipe

Cinnamon Sugar Soft Pretzels Recipe | #Cheesecakecupcakes #Cheesecakerecipeseasy #Easydessertrecipes #Minidesserts #Strawberrycrumbbars #Dessertsforparties #Oldfashioneddonutmuffins #Cinnamonrollcakevideos #Bakingvideos #Cookingrecipes #Breadrecipes #Deliciousdesserts

Ingredients

  • for the pretzels:
  • 2 cups warm milk
  • 1½ tablespoons yeast
  • ¼ cup brown sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons salt
  • 4½ cups flour, more or less as needed
  • for the topping:
  • â…“ cup baking soda
  • 3 cups warm water
  • 4 tablespoons butter, melted
  • ½ cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
  2. Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
  3. After the dough has risen, preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
  4. In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 7 to 11 minutes, or until golden brown.
  5. In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.

recipe adapted  >>>>>  here

Monday, December 19, 2011

Best Fudgy Cocoa Brownies

Best Fudgy Cocoa Brownies | #Bestbrownierecipe #Chocolatebrowniesrecipe #Bestfudgybrownies #Fudgybrowniesrecipe #Fudgyhomemadebrownies #Cheapdesserts #Fudgebrownies #Bestfudgycocoabrownies #Fudgycocoabrownies #Brownierecipeswithcocoapowder #Superfudgybrownies #Yummybrownies #Lowcarbzucchinirecipes

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose (or plain) flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 175°C | 350°F.
  2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
  4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
  6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  7. Remove and allow to cool to room temperature before slicing into 16 brownies.
  8. OPTIONAL ADD INS:
  9. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

recipe adapted >>>>>  here

Sunday, December 18, 2011

The Best French Toast Ever

The Best French Toast Ever | #Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchideas #Crackerbarrelfrenchtoastrecipe #Germanpancakes #Blueberrymuffins #Hashbrowncrustedquichewithsausage #Robertirvinefrenchtoast #Ovenpancake #Blueberryrecipes


Ingredients

  • 1/2 teaspoon salt
  • 16 thick slices Challah, Brioche, or Texas Toast
  • 2 1/2 cups milk
  • 3 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 7 large eggs
  • 1/2 cup all-purpose flour

Instructions

  1. Whisk milk and eggs together in a large mixing bowl.
  2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
  5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

recipe adapted >>>>>  here

Salted Caramel Oreo Bark

Salted Caramel Oreo Bark | #barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydesserts #Dessertrecipes #Chocolatebarkrecipes #desserts #Homemadecandies #Sweetstreats

Ingredients

  • 1 - 10 ounce package chocolate cream Oreo Thins
  • 1 - 10 ounce bag white chocolate melts
  • 1 cup salted caramel chips
  • 1 Tablespoon shortening
  • 1/4 cup dark chocolate melts
  • coarse ground sea salt

Instructions

  1. Line an 11x15 pan with foil.
  2. Place the white chocolate melts in a bowl and melt according to the package directions.
  3. Spread a little bit of white chocolate on the back of each Oreo thin and place them on the prepared pan. Refrigerate for 5 minutes.
  4. Heat the white chocolate for 15-20 seconds and stir. Spoon the white chocolate all over the cookies on the tray and spread out with a spatula. Let set slightly.
  5. Place the salted caramel chips and shortening in another bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds at a time, if needed.
  6. Place the chocolate melts in a bowl and melt according to the package directions.
  7. Pour the caramel on top of the white chocolate and spread it over the top gently. Drop the chocolate on top of the caramel layer by spoonfuls and drag a knife gently through it to give it a swirled look.
  8. Sprinkle with coarse sea salt while it is still wet. Let set. Break or cut into chunks and store in a sealed bag.

recipe adapted  >>>>>  here

Sunday, December 11, 2011

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE | #Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustlessquiche #Quicherecipescrustlesshealthy #Vegetablequicherecipes #Crustlessveggiequiche #Tomatoquicherecipes #Quicherecipeseasycrustless #Spinachtomatoquiche #Vegetablequicherecipescrustless



Ingredients

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste


Instructions

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 272 customer reviews

Saturday, December 10, 2011

Chicken Parmesan Sliders

Chicken Parmesan Sliders | #Cubansliders #Cubansandwich #Slidersrecipeshawaiianrolls #Footballpartyfood #Sandwichrecipes #Tailgatefood #Groundbeefrecipes #Chickenslidersrecipes #Chickenbubbleupbake #Chickenphillycheesesteaksliders #Shreddedchickensandwiches #Chickensandwichrecipesshredded

Ingredients

  • 1 Slider buns
  • 1 lb Breaded Chicken Tenders * *These should be cooked already**, (weight is approx.)
  • 2 c Pasta sauce
  • 2 c Mozzarella cheese, shredded
  • 1/2 c Parmesan cheese, shredded
  • 3 tbsp Butter, melted
  • 1 tsp Garlic powder, (more to taste)
  • 1 tsp Italian seasoning

Instructions

  1. Preheat oven to 350°F.
  2. Place the bottom half of the slider buns in a greased casserole dish.
  3. Place cooked chicken tenders on the bottom buns and then spoon the sauce over the chicken.
  4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
  5. Place the top buns on the sliders.
  6. Melt the butter and mix the garlic powder in until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
  7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
  8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes or until cheese is melted.
  9. Enjoy!

recipe adapted >>>>>  here

Thursday, December 1, 2011

Blackberry Lemonade Margaritas

Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks #Bluealcoholicdrinks #Maliburumdrinksrecipes #Shotsalcohol #Cocktaildrinks #Yummydrinks #Adultdrinks #Summerdrinks

Ingredients

  • For the Blackberry Puree:
  • 1-1/2 to 2 cups fresh blackberries rinsed and drained
  • 1 to 2 tablespoons sugar
  • For the Margarita:
  • 1/4 cup sugar
  • 2 lemons use Meyer lemons if possible
  • 4 teaspoons blackberry puree
  • 4 ounces prepared lemonade homemade or store bought
  • 4 ounces good quality silver tequila

Instructions

  1. Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
  2. Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
  3. Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
  4. Repeat with remaining ingredients for second cocktail.

recipe adapted >>>>>  here