Saturday, July 28, 2018

Macerated Strawberries and Cream Crepes

Macerated Strawberries and Cream Crepes | #Creamcheesebuttercreamfrosting #Creamcheesefrostingforcupcakes #Sweetcreamcheesefilling #Pipeablecreamcheesefrosting #Breakfastcrepes #Vanillacreamcheesefrosting #Breakfastideas #Crepesrecipefilling #Sweetcreamcheesefilling #Breakfastcrepes #Crepeswithcreamcheesefilling #Strawberrycrepesrecipe



Ingredients

  • Macerated Strawberries and Cream:
  • 2 cups strawberries , washed and divided
  • 2 tablespoons natural sweetener or sugar of choice
  • 1 - 2 tablespoons Cointreau (adjust to your tastes)
  • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
  • 2 tablespoons (extra) sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • Crepes
  • 3 large eggs
  • 2 tablespoons oil/ (or reduced fat butter, melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 1/4 cup skim/low fat or almond milk
  • 1 cup plain; light spelt or all-purpose flour

Instructions

  1. For strawberries. :
  2. Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
  3. For Crepes :
  4. Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
  5. Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
  6. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
  7. Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
  8. For Strawberries And Cream :
  9. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

recipe adapted  >>>>>  here

Friday, July 27, 2018

Classic Round Steak & Gravy

Classic Round Steak & Gravy | #Beefchucksteakrecipes #Beefandbroccolistirfryeasy #Carneasadarecipes #Chucktendersteakrecipes #Tasteofhomerecipes #Grilledskirtsteakrecipes #Easydinnerrecipesforfamily #Casserolerecipesfordinner #Dinnerideaseasy #Roundsteakrecipescrockpot #Groundturkeyrecipesfordinner #Simpledinnerrecipes

Ingredients

  • 4 to 6 slices of Round Steak
  • 2 Pouches of Onion Gravy
  • 2 C of Hot Water
  • 1 Medium Yellow Onion, Sliced
  • 3 Cloves of Garlic, Peeled and Smashed
  • 2 T of Butter

Instructions

  1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
  2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
  3. Add the slices of meat to the pot.
  4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
  5. Pour over the meat and onions.
  6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
  7. Release the steam and you are ready to serve.

recipe adapted >>>>>  here

Monday, July 23, 2018

Classic Sangria

Classic Sangria | #Redwinesangria #Yummydrinks #Fundrinks #Alcoholicdrinks #Cocktaildrinks #Summerdrinks #Summersangriarecipes #Malibusangria #Berrysangriarecipes #Yummydrinks #Cocktaildrinks #Fundrinks

Ingredients

  • 1 orange, halved and cut into 1/4-inch slices
  • 1 lime, thinly sliced crosswise
  • 1 Granny Smith apple, cored and cut into 1-inch pieces
  • 1 cup green grapes, halved
  • Green Seedless Grapes 1 Lb
  • $1.99 for 1 item thru 11/06
  • 1/4 cup brandy
  • 1 bottle (750 ml) dry red wine, such as Rioja or Cabernet Sauvignon
  • 14 Hands Merlot
  • Balanced with flavors of blackberry & mocha
  • 4 cups (32 ounces) chilled lemon-lime soda
  • Diet Mountain Dew Low Calorie Diet Citrus Soda 16.9 Fl Oz 6 pack
  • $10.00 for 4 item thru 11/06
  • Ice

Instructions

  1. In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

recipe adapted >>>>>  here

Rosemary Focaccia Bread



Rosemary Focaccia Bread | #Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy



Ingredients

  • 2 1/2 cups lukewarm water divided
  • 2 tbsp active dry yeast 2 envelopes
  • 3/4 cup olive oil divided plus 2 tbsp
  • 6 1/2 cups all purpose flour
  • 4 tsp salt
  • 1/4 cup chopped fresh rosemary
  • Flaky Sea Salt for garnishing


Instructions

  1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
  2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
  3. Combine the flour and salt in another bowl.
  4. Add the water/oil mixture to the yeast and whisk together.
  5. Add half of the flour and mix on low with the dough hook.
  6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
  7. Dust your work surface with some flour and dump the dough onto it.
  8. Gently knead the dough into a ball shape.
  9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
  10. Cover with a towel and let rise for about one hour (first rise)
  11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
  12. Repeat the process knocking out the air and forming back into a ball.
  13. Place the dough ball back into the bowl and cover tightly.
  14. Place the bowl with the covered dough into the fridge and let it sit overnight.
  15. Next day bring the dough to room temperature for about 30 minutes.
  16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
  17. Shape the dough into a rectangle the same size as the baking pan (18x13)
  18. Place the dough onto the prepared pan stretching it to the edges if needed.
  19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
  20. Preheat the oven to 450 degrees F.
  21. Brush the surface of the dough generously with the remaining olive oil.
  22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
  23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
  24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Friday, July 20, 2018

Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies | #Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierecipes #Dessertrecipes #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
  4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
  5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
  6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
  7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
  8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
  9. Allow cookies to completely cool on the baking sheet before serving.

recipe adapted  >>>>>  here

Thursday, July 19, 2018

WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD

WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD | #WHOLEWHEAT #CINNAMON #CRUNCH #BANANA #BREAD Whole Wheat Cinnamon Crunch Banana Bread #bananabread #bread #breakfast #bunch #cinnamon #Dessertrecipes #Sweetbread #Breakfastbreads #Cookingrecipes #Loafbread #Quickbread #Dessertrecipes #Breakfastbreads #Brunchrecipes #Sweetbread #Healthybreakfast #Healthyrecipes



Ingredients

  • WET INGREDIENTS
  • 2 large eggs
  • 1 cup mashed bananas
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1/2 cup Greek yogurt
  • DRY INGREDIENTS
  • 1 3/4 cups whole wheat flour
  • 1/4 cup cornstarch or more whole wheat flour
  • 2 teaspoons cinnamon
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • FOR THE CRUMB TOPPING
  • 1/2 cup flour plain or whole wheat
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter


Instructions

  1. Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
  2. Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
  3. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form.
  4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  5. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

recipe adapted >>>>>  here


Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies | #Healthydinnerrecipes #Easydinnerrecipes #Quickdinnerideas #Supperideaseasyquick #Teriyakichicken #Cookingrecipes #Sheetpansteakandveggies #Ricepilafrecipeeasy #Onepansteakandveggies #Cookingrecipes #Sheetpanrecipes #Sheetpandinners

Ingredients

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

Instructions

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

recipe adapated >>>>>  here

Saturday, July 14, 2018

FRENCH DIP CRESCENTS & SIMPLE AU JUS RECIPE

Just made these for my teenage sons super bowl party. Quick, easy and delicious! The boys loved them!! #Mealideas #Easydinnerrecipes #Hamburgermeatrecipeseasy #Hamburgermeatrecipeshealthy #Creamcheesechilidip #Snackseasy #FRENCHDIPCRESCENTS


Ingredients

  • 2 pkg crescent rolls (8 count)
  • 1 pound roast beef (deli/ thinly sliced)
  • 4 ounces Swiss cheese slices (or provolone)
  • Au Jus
  • 14 oz beef broth
  • 1 dash black pepper
  • 1 sprinkle garlic powder
  • 1 tsp corn starch

Instructions

    • Unroll crescents onto a large cookie sheet.
    • On each crescent place a slice of roast beef and a piece of cheese.
    • Roll crescents starting from the wide end and ending at the narrow end.
    • Bake at 375 degrees for 13-15 minutes, until crescents are a golden color.
    • Serve with Au Jus and enjoy!

    Au jus

    • Heat all of the ingredients in a small sauce pan over medium high heat whisking well. Bring to a boil and then remove from heat. Serve with crescents and enjoy.

recipe adapted >>>>>  here

Wednesday, July 11, 2018

Giant Chocolate Stuffed Chocolate Chip Cookies

Giant Chocolate Stuffed Chocolate Chip Cookies | #Laurabushcowboycookiesrecipe #Oatmealchocolatechipcookierecipe #Coconutoatmealcookies #Oatmealchocolatechipcookies #Barcookiesrecipes #Laurabush'scowboycookiesrecipe #Smoresstuffedcookies #Fooddeserts #Desertsrecipes #Brownsugarchocolatechipcookies #Marshmallowcookies #cookies

Ingredients

  • 12 tablespoons butter, melted & cooled (see notes below)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups miniature chocolate chips
  • 2 packages (fun size) Hershey's chocolate bars (each pack has 8 in it)

Instructions

  1. Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
  2. In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
  3. Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
  4. Add flour, baking soda, and salt. Blend just until combined. Fold chocolate chips into the dough and mix until combined.
  5. Use a 1/3 cup measuring cup and divide dough into 10 large balls.
  6. Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half and place on top of each other) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
  7. Place 4 cookies per cookie sheet.
  8. Bake 13-15 minutes or until browned around the edges while the middle still looks slightly undercooked. Let cool on baking sheet for 15 minutes to give them time to finish cooking and come together.
  9. Eat a cookie warm for a gooey chocolate center. Once the cookies cool completely the chocolate does harden up in the middle. Eat as is or warm up the cookie in the microwave for a few seconds.

RECIPE ADAPTED  >>>>>  here

Tuesday, July 10, 2018

20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup | #Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 3 cloves garlic, minced
  • ½ cup flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juice
  • ½ teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

  1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
  2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
  3. Whisk in the flour and cook for an additional minute.
  4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
  5. Add in the rest of the chicken stock, and stir quickly to combine.
  6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
  7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
  8. Slowly stir in the cheese until combined. Season with salt, to taste.
  9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Saturday, July 7, 2018

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder

Instructions

  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!

recipe adapted >>>>>  here

Friday, July 6, 2018

GROUND HAWAIIAN BEEF

Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes! #beef #lean #lowfat #healthy #hawaiian #recipe #easy #stirfry #cookingmadehealthy #Ground_beef_recipes_easy #Ground_turkey_recipes_easy #Easy_hamburger_recipes #Summer_dinner_recipes #Easy_summer_dinner_recipes #Quick_and_easy_dinner_recipes

Ingredients

  • 1 pound beef 90/10
  • 1 yellow onion chopped
  • 1/2 green bell pepper chopped finely
  • 2 garlic cloves minced
  • 2 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup pineapple juice
  • 1 cup pineapple cut into 1" chunks
  • 1/2 red bell pepper cut into 1" chunks
  • 1/2 green bell pepper cut into 1" chunks

Instructions

  1. Add the beef, yellow onions, green bell pepper (the rest of this bell pepper will be chopped bigger) and garlic to a dutch oven and cook until the beef is cooked through and the onions are softened.
  2. Add the ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice and cook for 3-4 minutes then add in the pineapple chunks and bell peppers mix well and cook for an additional 3-4 minutes to soften the bell peppers.

recipe adapted >>>>>  here

Wednesday, July 4, 2018

BLT Pasta Salad

BLT Pasta Salad | #Delicioussalads #Broccolisaladrecipe #Vegetablesalads #Fruitsalad #Sidesalads #Cauliflowerbaconsalad #Macaronisalad #Baconranchpastasalad #Baconpeapastasalad #Summersaladrecipes #Cookingrecipes #Soupandsalad

Ingredients

  • 2-1/2 cups uncooked bow tie pasta
  • 6 cups torn romaine lettuce
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled
  • ½ cup ranch dressing
  • 1 Tablespoon barbecue sauce
  • ¼ teaspoon pepper

Instructions

  1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
  2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
  3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

Recipe has been adapted from >>>>>  here