Wednesday, October 29, 2014

Hot Italian Sandwiches

Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandwiches #Clubsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches


  • 6 Hoagie Rolls
  • 4 ounces Sliced Salami
  • 4 ounces Large, Thinly Sliced Pepperoni
  • 9 ounces Sliced Ham
  • Thin Sliced Mozzarella, 24 slices
  • Giardiniera Mix, optional
  • 4 Tablespoons Unsalted Butter - softened
  • 1 teaspoon Dry Italian Seasoning


  1. Preheat oven to 350°
  2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
  3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
  4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
  5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

recipe adapted >>>>>  here

Thursday, October 23, 2014

Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe | #Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian


  • 1 1/2 pounds baby red potatoes peeled and halved
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Add halved potatoes and olive oil to a ziploc bag and toss.
  2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
  3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
  4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Friday, October 17, 2014

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #Cookingrecipes #Seafoodrecipes #Appetizersnacks #Saladrecipes #Appetizerrecipes #Vegetarianrecipes


  • For the shrimp and cucumber bites:
  • 1 tablespoon oil
  • 1 tablespoon creole seasoning
  • 1 pound shrimp, peeled and deviened
  • 1 cucumber, sliced
  • 1/4 cup remoulade sauce (optional)
  • For the avocado sauce:
  • 1 avocado, mashed
  • 1 green onion, thinly sliced or chopped
  • 2 tablespoons cilantro and/or parsley, chopped
  • 1 tablespoon lemon juice
  • salt and cayenne to taste


  1. For the shrimp and cucumber bites:
  2. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  3. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  4. For the avocado sauce:
  5. Mix everything and enjoy!

recipe adapted  >>>>>  here

Wednesday, October 15, 2014

Pepperoni Pizza Rolls

Pepperoni Pizza Rolls | #Fingerfoods #Snackideas #Pinwheelrecipes #Easydinnerrecipes #Appetizersnacks #Pretzelbites #Pizzabites #Hamandcheesecrescentrolls #Pepperonigrilledcheese #Pepperonirecipes #Pillsburycrescentrecipes #Crescentrollbreakfastrecipes


  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon yeast
  • ½ tablespoon salt
  • 2 tablespoon olive oil
  • 2-3 cups flour
  • 1 cup pizza sauce (homemade or store bought)
  • 40-50 pepperoni slices
  • 2 cups shredded mozzarella cheese


  1. In a mixing bowl combine warm water, yeast and sugar and let sit about 5 minutes, until yeast is bubbling up.
  2. Add oil, salt and 2 cups flour with bubbling up yeast and mix well
  3. Add additional 1 cup flour and salt, knead until smooth
  4. Cover bowl with plastic wrap and let dough rest in a warm place for 20 minutes
  5. Preheat the oven to 400F and line a baking sheet with parchment paper
  6. Spray counter top with non-stick cooking spray and spreading the dough into a large rectangle about ¼”thick
  7. Spread pizza sauce over the dough, leave one edge of the dough free of topping
  8. Top with pepperoni slices and sprinkle shredded mozzarella cheese
  9. Fold over one edge and carefully roll the dough and toppings into a log
  10. Using a sharp knife, slice the pizza roll into slices that are about ¾ inch thick
  11. Place the slice on one side on the parchment paper and bake for 20-25 minutes or until lightly browned

recipe adapted  >>>>>  here

Tuesday, October 14, 2014

Italian Cream Cupcakes

Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes


  • For the Cupcakes
  • 8 Tbsp (4 oz.) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1¾ cups pecans, toasted + chopped (divided)
  • 1 cup coconut flakes
  • For the Cream Cheese Frosting
  • ¾ cup coconut flakes
  • 12 oz. cream cheese, room temperature
  • 12 Tbsp (6 oz.) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 3–3 ½ cups powdered sugar
  • {optional garnish} maraschino cherries


  1. For the Cupcakes
  2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
  3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
  4. Add egg and egg yolk; mix until just combined.
  5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
  6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
  7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
  8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
  9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
  11. For the Cream Cheese Frosting
  12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
  13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
  14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
  16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
  17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
  18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here

Monday, October 13, 2014

No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie | #Easypeanutbutterpie #Peanutbuttercuppie #Peanutbutterdessertseasy #Nobakepeanutbuttercheesecake #Peanutbuttercupdesserts #Bestpeanutbutterpie #Easypeanutbutterpie #Peanutbutterpierecipe #Simpledessertsfewingredients #Peanutbutterpienobakeeasy  #Chocolatepeanutbutterpienobake  #Cakerecipes


  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 8 ounces frozen cool whip, thawed
  • 9- inch store bought chocolate Oreo pie crust
  • Chocolate syrup for garnish optional
  • Peanut butter chips for garnish optional


  1. Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
  2. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving.
  3. Spread mixture into prepared pie crust.
  4. Chill pie in the refrigerator for at least 4 hours or overnight.
  5. Before serving top pie with remaining cool whip.
  6. Garnish with chocolate syrup and peanut butter chips if desired.

recipe adapted >>>>>  here

Monday, October 6, 2014

Pumpkin Whoopie Pies (Vegan + GF)

Pumpkin Whoopie Pies (Vegan + GF) | #Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree


  • 1 cup oat flour

  • 3/4 cup rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp nutmeg

  • 1/8 tsp salt

  • 3/4 cup + 2 tbsp almond milk

  • 1 cup pumpkin purée

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar


  • 3/4 cup raw cashews, soaked at least 6 hours

  • 1/2 cup coconut cream (from one 13.5-oz can)

  • 3 tbsp maple syrup

  • 2 tbsp melted coconut oil

  • 1/4 tsp each: cinnamon, cardamom, ginger

  • 1/4 tsp salt


  1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.

  2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.


  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

  2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

  3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

  4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

  5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

  6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

  7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Recipe Adapted : here


KETO EGG ROLL IN A BOWL | #Ketoeggrollinabowl #Ketodinnerrecipes #Easyketomeals #Ketochineserecipes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Easydinnerrecipeshealthy #Ketoeggrollinabowl #Glutenfreerecipesfordinner #Dinnerideashealthy #Familydinnerideas #Lowcarbrecipesfordinner


  • 1 lb ground pork
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or tamari
  • 1 tbsp Sriracha, or to taste
  • 2 tsp rice vinegar
  • 1 small cabbage, shredded
  • 1 medium carrot, shredded
  • 1/3 cup broth or water
  • salt and pepper, to taste
  • 2-3 green onion, chopped
  • 2 tsp sesame seeds


  1. Heat a large skillet over medium heat. Add olive oil and ground pork. Cook the pork until browned and cooked through.
  2. Add the onions, garlic, and ginger to the pan. Stir well, and cook until softened and translucent, about 5 minutes.
  3. Add sesame oil, soy sauce, Sriracha, and rice vinegar, and stir well.
  4. Add cabbage and carrot, and broth. Stir to coat. Cook, stirring regularly, for 5 minutes, until slightly softened. If you'd like more tender cabbage, cook 5 minutes more.
  5. Garnish with green onions and sesame seeds.

recipe adapted  >>>>>  here