Tuesday, November 20, 2012

Unicorn Pancakes

Unicorn Pancakes | #Unicornpancakes #Pancakeart #Horsepancakes #Birthdaybreakfastkids #Kidsbreakfastideas #Confettipancakes #Kidfriendlymeals #Pancakeart #Unicornfood #Pancakeideas #Unicornpancakesrecipe #Birthdaybreakfastkids

Ingredients

  • For pancakes:
  • 2 cups flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 Eggs beaten
  • 1 teaspoon vanilla extract
  • 1 ¾ cups Milk
  • ¼ cup butter melted but cooled slightly, ½ stick
  • For unicorn:
  • Whipped topping
  • Rainbow sprinkles
  • 2 Blueberries for each unicorn
  • 1 Sugar cone for each unicorn
  • 1 slice Cooked bacon for each unicorn
  • M&Ms 2 for each unicorn

Instructions

  1. In a medium bowl, whisk together dry ingredients: flour, sugar, salt, and baking powder.
  2. In a separate bowl, whisk together the eggs, milk, and vanilla. Then, slowly add the butter.
  3. Create a well in the middle of the dry ingredients. Pour wet ingredients into the well and stir the batter until combined. There may be small lumps. Allow the batter to rest at least 5 minutes.
  4. Heat a griddle to 300 degrees. Spritz with non-stick cooking spray for coat with additional butter prior to adding batter.
  5. For the unicorn, pour about 1 cup batter on the griddle. For the snout, use about ½ to 2/3 cup batter. When bubbles begin to break on the surface of the pancakes, flip and cook an additional 2 to 3 minutes or until completely cooked through.
  6. To decorate the unicorn, place the face pancake on a large plate. Put the smaller pancake towards the bottom of the larger pancake.
  7. For the snout of the unicorn, place two small slits and then shoved one M&M sideways into each hole.
  8. Position the eyes above the snout.
  9. Cut bacon in half (perhaps three pieces depending on the length) and place two pieces of bacon as the unicorn ears.
  10. When ready to serve, use whipped topping to create a mane. Sprinkle lightly with rainbow sprinkles. Top with a sugar cone as the unicorn horn. Serve immediately.

recipe adapted >>>>>  here

Friday, November 16, 2012

S'mores Cookie Bars

S'mores Cookie Bars | #Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups All-Purpose Flour
  • 3/4 cup fine graham cracker crumbs
  • 1/2 cup marshmallow cream
  • 1/2 cup chocolate semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
  2. Beat together the butter and sugar. Mix in the egg and vanilla.
  3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
  4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
  5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
  6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Keto Butter Sugar Cookies

Keto Butter Sugar Cookies | #Ketoshortbreadcookies #Ketocookiescoconutflour #Lowcarbcreamcheesecookies #Ketosweetseasy #Easyketodessert #Ketoalmondbuttercookies #Ketosugarcookies #Ketocookierecipes #Healthysugarcookies #Ketochristmascookies #Glutenfreesugarfreecookies #Glutenfreesugarfreerecipes

Ingredients

  • 1 ¼ c. Almond flour
  • ¾ c. Swerve or other keto friendly sweetener
  • 1 Stick of butter
  • 1 tsp. Baking powder
  • 1 Egg beaten
  • 1 tsp. Vanilla extract
  • Dash of salt

Instructions

  1. Combine one stick of butter and ¾ of a cup of Swerve sweetener in mixing bowl. Mix butter and Swerve together until creamy.
  2. In another bowl, combine almond flour and baking powder.
  3. In the mixing bowl with the butter mixture, add 1 beaten egg and 1 tsp of vanilla. Mix together until smooth
  4. .
  5. Add dry ingredients to wet ingredients, and mix on high speed until thoroughly combined.
  6. Place the dough in plastic wrap. Wrap the dough tightly, and place in the fridge for at least 1 hour.
  7. After 1 hour remove the dough from the fridge and Preheat the oven to 325 degrees
  8. Roll the dough into small balls about the size of a large marble. Place 12 on a baking sheet. These cookies will expand so leave space between each cookie.
  9. Using a fork, press down gently on each of the cookie dough balls*.
  10. Bake the cookies for 10-15 minutes, remove the cookies when they are golden brown. Let the cookies sit and cool on the baking sheet for several minutes. They will harden as they cool, making them easier to remove.

Recipe has been adapted from >>>>>  here

Monday, November 12, 2012

Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos | #Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

  • For the chicken & taco seasoning:
  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp flour
  • 1½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp granulated sugar
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ pepper
  • ¼ cayenne powder
  • For toppings (all optional):
  • ½ cup canned black beans, rinsed and drained
  • 1 cup chopped romaine lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced jalapeños
  • ¼ cup light sour cream
  • ½ cup shredded cheddar cheese
  • Frank’s RedHot Original Hot Sauce

Instructions

  1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
  2. Cook the rice according to this cilantro lime rice recipe.
  3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
  4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
  5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Friday, November 9, 2012

Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Chickenphillycheesesteak #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketogenicdiet #Lowcarbeating

Ingredients

  • Double Batch Fathead Dough
  • Our Keto Approved BBQ Sauce
  • 6 oz plain pulled Pork, your own or store bought
  • 1/4 small onion, chopped
  • 1/2 small green pepper, diced
  • 4 strips bacon
  • 1 tablespoon butter
  • 1/4 cup mozzarella, shredded
  • 1/4 cup cheddar, shredded
  • salt & pepper

Instructions

  1. Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
  2. For the pork :
  3. Heat a skillet over medium low, add butter.
  4. Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
  5. Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
  6. Allow pork to heat through.
  7. Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
  8. Top with pork mixture then remaining cheese.
  9. Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.

recipe adapated >>>>>  here

Thursday, November 1, 2012

Easy Greek Pasta Salad Recipe

Easy Greek Pasta Salad Recipe | #Greekorzopastasalad #Bbqsidedishes #Greekpastasaladwithfeta #Coldpastasaladrecipes #Orzopastasaladwithfeta #Mediterraneanorzosalad #Dillpicklepastasalad #Bltpastasalad #Coldpastasaladrecipes #Healthydinnerrecipes #Creamycheesychickenspaghetti #Cowboysaladrecipe


Ingredients

  • 1 pound rotini or other small pasta
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 8 ounces Persian cucumbers diced (about 3)
  • 1/4 cup sliced red onion
  • 1 pint grape tomatoes halved lengthwise
  • 1 8 ounce chunk feta cheese, cubed
  • 1/2 cup pitted kalamata olives

DIRECTIONS:
  1. To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.
  2. Add pasta and cook according to package instructions, about 7 to 10 minutes.
  3. Drain well and rinse with cold water.
  4. Meanwhile, to make the dressing, in a small bowl whisk oil, vinegar, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  5. In a large bowl, combine cooked pasta, cucumbers, onion, tomatoes, feta, and olives.
  6. Drizzle with dressing.
  7. Toss gently until uniformly combined and serve.

RECIPE ADAPTED  HERE