Tuesday, October 31, 2017

Strawberry Peach White Wine Slushie

Strawberry Peach White Wine Slushie | Delicious, light, and fresh summer blended drink. #Slushyalcoholdrinks #Frozenpeachmargarita #Signaturecocktails #Peachsangria #Maliburumdrinksrecipes #Strawberrypeachwineslushies #Slushyalcoholdrinks #Vodkacocktails #Alcoholicdrinksforaparty #Peachschnappsdrinks #Alcoholicsummerdrinks #Pinklemonadevodkaslush



Ingredients

  • 1 bottle of white wine
  • 2+ cups of frozen peach and/or mango slices
  • 1+ cups of frozen strawberries
  • 3 cups of ice cubes


Instructions

  1. Blend 2 cups (or ⅔ bottle) of white wine with about 2 cups of frozen peaches (add mango if you fancy it) as well as 2 cups of ice cubes.
  2. Pour into four glasses.
  3. Blend 1 cup of white wine (or the last ⅓ of the bottle) with about 1 to 1.5 cups of strawberries and 1 cup of ice.
  4. Pour it on top of the peach slushy.
  5. Add a straw and serve icy!

recipe adapted >>>>>  here



Rated 4.9/5 based on 682 customer reviews

Monday, October 30, 2017

Pumpkin French Toast with Whipped Pumpkin Butter

Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

Ingredients

  • 4 eggs
  • ⅔ c. milk (whole, low-fat or skim)
  • ½ c. pumpkin puree
  • 1½ tsp. vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves
  • Whipped pumpkin butter:
  • ½ c. (1 stick), salted or unsalted butter, room temperature
  • ⅓ c. pumpkin puree
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice

Instructions

  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

recipe adapted >>>>>  here

Sunday, October 29, 2017

Green Chile Cauliflower Casserole

Green Chile Cauliflower Casserole | #Ketosidedishes #Bakedparmesanzucchinicurlyfries #Cauliflowermacandcheeseketo #Ketocauliflowermacandcheese #Lowcarbdinner #Ketosnacksonthego #Ketodietforbeginners #Ketosnacks #Ketogroundbeefrecipes #Lowcarbmeals #Ketogenicdiet #Ketorecipesvideos




Ingredients

  • 2 tbsp butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cups cauliflower rice
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar
  • 4 oz canned green chiles drained
  • 1/2 cup sour cream full fat
  • 1/2 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic


Instructions

  1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
  2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
  3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
  4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

recipe adapted >>>>>  here


Tuesday, October 17, 2017

No Bake Nutella Cheesecake Recipe

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts


Ingredients

  • FOR THE CRUST
  • 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
  • 6 tablespoons unsalted butter, melted
  • FOR THE FILLING
  • 24 ounces (680 g) cream cheese, softened
  • 2 cups (600 g) Nutella
  • 1 1/2 cups (180 g) confectioners’ sugar
  • FOR THE TOPPING
  • 1/2 cup (120 ml) heavy cream
  • 4 ounces (113 g) semisweet chocolate, finely chopped
  • 2 cups (120 g) roasted hazelnuts, roughly chopped

Instructions

  1. MAKE THE CRUST

    1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
    2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
    3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

    MAKE THE FILLING

    1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
    2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
    3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
    4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

    MAKE THE TOPPING

    1. In a small saucepan, bring cream to a simmer over medium-low heat.
    2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
    3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
    4. Refrigerate the cheesecake overnight, about 6-8 hours.
    5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

    MAKE AHEAD TIP

    1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
    2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

recipe adapted >>>>>  here

Wednesday, October 11, 2017

Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free)

Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free) | #Glutenfreesidedishes #Glutenfreedutchbaby #Pastasaladwithartichokehearts #Glutenfreepastasaladrecipes #Glutenfreepastasaladglutenfree #Creamyitalianpastasalad #Beetsaladrecipes #Healthyrecipes #Moroccanfood #Healthysweetpotatopancakes #Cookingrecipes #Roastedbeets

Ingredients

  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/2 cup brown rice flour
  • 1/2 cup + 2 tbs milk (I use almond milk)
  • 1 ripe banana
  • 1 egg
  • 1 tbs ground turmeric
  • 1 tsp coconut oil
  • 1 tsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp apple cider vinegar (necessary to achieve that golden-pink color)
  • Optional: maple syrup and shredded coconut to garnish

Instructions

  1. In a high speed blender or food processor combine all of the above ingredients.
  2. Blend until smooth.Heat a non-stick or cast iron skillet over medium heat.
  3. Grease lightly with coconut oil.Using 3-4 tbs of pancake batter, pour into your hot pan and cook 1-2 minutes each side or until lightly golden.
  4. Repeat with remaining batter.
  5. Optionally top with maple syrup and shredded coconut before serving.
  6. Enjoy!

Recipe adapted >>>>>  here

Wednesday, October 4, 2017

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts



Ingredients

  • CARAMEL SYRUP:
  • 1 cup sugar
  • 1/3 cup water
  • pinch of salt
  • 2 tablespoons rum
  • FLAN CUSTARD:
  • 8 ounces cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 5 egg yolks, whisked briefly with a fork
  • 1 whole egg, whisked briefly with a fork
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
  • pinch of salt


Instructions

  1. Preheat oven to 325°F
  2. Make the caramel syrup:
  3. Have a 9 inch cake pan close by.
  4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
  5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
  6. Make the custard:
  7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
  8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
  9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
  10. Add boiling water to the larger pan, being careful not to get water inside the flan.
  11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
  12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
  13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

recipe adapted >>>>>  here


Monday, October 2, 2017

How To Make Ribs in the Instant Pot

How To Make Ribs in the Instant Pot | #Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecookerrecipeseasy #Instapotrecipeseasy #Butterranchporkchops #Porkchopinstantpotrecipes #Instantpotporkchopsboneless #Instantpotpressurecooker #Lowcarbinstantpotrecipes #Instantpotpaleo


Ingredients

  • 1 tablespoon packed brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked salt, such as this one from Spice House
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup barbecue sauce

Instructions

  1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
  2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
  3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
  4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
  5. Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
  6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
  7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
  8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

recipe adapted >>>>>  here