tag:blogger.com,1999:blog-11434327135640472432024-03-20T21:43:03.011-07:00Delicious Food #HealthyFood #HealtyRecipes #Nutrition #EasyRecipes #DinnerRecipesUnknownnoreply@blogger.comBlogger1481125tag:blogger.com,1999:blog-1143432713564047243.post-18571510865940907362019-12-11T18:11:00.000-08:002020-01-19T04:31:51.339-08:00AMAZING PORK CARNITAS RECIPE <div style="text-align: justify;"><b>AMAZING PORK CARNITAS RECIPE </b></div><div style="text-align: justify;">Delicious food recipes. Please make pecial cooking now<br /><br /></div><div style="text-align: justify;"><b>INGREDIENTS:</b></div><div style="text-align: justify;"><ul><li>4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes</li><li>1 1/2 tsp salt</li><li>3/4 tsp pepper</li><li>1 tsp ground cumin</li><li>1 onion, peeled and halved</li><li>2 bay leaves</li><li>1 tsp dried oregano</li><li>2 Tb fresh lime juice</li><li>2 C water</li><li>1 medium orange, juiced and keep the spent halves</li></ul></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbc3V5hLoD8iYbdUJPAMK3gNhTwzH_SzehmhDRbvQWL3TIIri5CdLJq55SW_7p5fnRBJCDZ6MCHtYFAQ3SHzquzQqB4NnTIOuuOPliSZ0QLgecvM3qSBOX5o_e-sJ19MTIpiumf9UlG1F/s1600/pork_carnitas_recipe.jpg" /></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SxkfAOu84gqbrzGhAHsQLhUNETjXprZGDUAhXMEdX5hTekH_P8QvYhIGPU9bqK1ZtFNnIiTHJBpp1uUAKSAOXHvpZCvn9TxyPYiQU4rJVQKldhMs4JU77gHQHc2thkr1y9MyT2IuSuQt/s1600/43c4f103137b3d52ad4fc2edd103a0a7.jpg" /></div><div style="text-align: justify;"><b>INTRUCTIONS :</b></div><div style="text-align: justify;"><ol><li>djust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.</li><li>Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.</li><li>While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.</li><li>Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://www.funkyspatula.com/2015/05/04/amazing-pork-carnitas-recipe/<a href="http://www.funkyspatula.com/2015/05/04/amazing-pork-carnitas-recipe/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-15674430456464258462019-12-11T18:08:00.000-08:002020-01-19T04:31:51.689-08:00CHICKEN PEPPER BACON MELTS<div style="text-align: justify;"><b>CHICKEN PEPPER BACON MELTS</b></div><div style="text-align: justify;">The name of this recipe – Chicken Pepper Bacon Melts – really says it all. This is a simple and delicious weeknight dinner that the entire family will love!</div><div style="text-align: justify;">To make these Chicken Pepper Bacon Melts, boneless skinless chicken breasts are portioned, then pounded to about a quarter of an inch thick. (This allows the chickean to cook quickly and evenly, and it also tenderizes the poultry too!) The breasts are then coated and fried until golden brown.</div><div style="text-align: center;"></div><div style="text-align: justify;">Once fried, the chicken is layered with a sauce made from our homemade condensed cream of chicken soup, sautéed red bell peppers, sweet onions, and bacon. Finally a slice of Fontina cheese is laid on top.</div><div style="text-align: justify;">Bake the Chicken Pepper Bacon Melts in the oven until heated through (about 10 to 15 minutes) and the cheese is melted on top – and you’re done!<br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKYkrFP85kNAhED-h7UN8mjBn9puglN0ODCJVdEcVzycA7dq7lEOHdvloOa9TPwRqD5aFYE01j5Zn19K3Q3A7eGkSbZMqV7MWz0TIdz9Bq0FBPuAyXWeiiGUrRQGocNiMLhyphenhyphenb3lrfq68/s1600/Chicken-Pepper-Bacon-Melts3.jpg" /></div><br /></div><div style="text-align: justify;"><b>INGREDIENTS</b></div><div style="text-align: justify;"><ul><li>½ pound bacon slices (8 strips)</li><li>1 large red bell pepper, about 8 ounces cut into thick strips</li><li>8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)</li><li>1 cup all-purpose flour</li><li>1 teaspoon kosher salt</li><li>¼ teaspoon freshly ground black pepper</li><li>2 whole eggs</li><li>2 tablespoons whole milk</li><li>1 ½ cups bread crumbs</li><li>1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick</li><li>Oil for frying</li><li>¾ cup condensed cream of chicken soup, see our homemade recipe here</li><li>¼ cup whole milk or light cream</li><li>4 thick slices Fontina cheese, total 8 ounces</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bUtg3OAIFeF13BoUiv26P-KmWpg3nnXyRFDQntjv4x-tPcYIfZSoWMM3pqh4PXXc2Dut0qxshcgEQFGvFhPR5VuwLPt9NNFRj76tgSuaqguW5SuI2cRtmDtvMovplu1NJoafDhStCv8/s1600/3b62ffc3a952efd4b5de4cd65e87a768.jpg" /></div><div style="text-align: justify;"><b>INSTRUCTIONS</b></div><div style="text-align: justify;"><ol><li>In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.</li><li>Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.</li><li>Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.</li><li>Preheat oven to 350 degrees F.</li><li>Add salt and pepper to flour and place in a pie plate.</li><li>Place the two eggs and two tablespoons of milk in a large bowl and whip.</li><li>Place bread crumbs in a second pie plate.</li><li>After chicken has been pounded, dip in flour, shake off excess, dip in egg then in bread crumbs and hold on a plate or platter.</li><li>In the same pan you used to cook the peppers and onions, add remaining bacon fat and top it off with vegetable oil to about one half inch deep. Heat to 350 degrees using a candy thermometer to test.</li><li>Line a sheet pan with foil.</li><li>Fry two pieces of chicken at a time browning on each side and removing to waiting sheet tray. It is not necessary to cook completely through as it will finish in the oven so cook just to a nice golden brown on both sides.</li><li>Mix the condensed cream of chicken soup with the quarter cup of milk or cream and microwave until hot. Divide this over the tops of each fried chicken portion.</li><li>Next, divide the cooked onion and peppers evenly over the tops of the portions.</li><li>Top each with two slices of bacon and then divide the cheese between each portion.</li><li>Bake uncovered for 10-15 minutes or until the cheese has fully melted and starting to brown.</li><li>Remove from oven and serve with your favorite side.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.afamilyfeast.com/chicken-pepper-bacon-melts/<a href="https://www.afamilyfeast.com/chicken-pepper-bacon-melts/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-52397927006502530952019-12-11T18:07:00.000-08:002020-01-19T04:31:52.011-08:00BANANA PUDDING CAKE<div style="text-align: justify;"><b>BANANA PUDDING CAKE</b></div><div style="text-align: justify;">This ultra-moist banana pudding cake boasts giant banana flavor and super tender texture! Unbelievably easy, always a crowd-pleaser, and fail proof… every time. Perfect for breakfast, brunch, or dessert!</div><div style="text-align: justify;">If you’ve been around this blog or just poke around a bit, you know that I always bake recipes from scratch.</div><div style="text-align: justify;">Almost always. Because this is going to be my first recipe that’s kind of cheaty.</div><div style="text-align: justify;">I feel like Mc Cheaty right now, because I’m going to throw down a recipe that calls for Betty. And pudding mix. (Gasp!).<br /></div><div style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZV7NPA0lbSTf9Gtl62357lTR5LxVGB25630Qgmfgf6HmDLoLa8bvS1jwU2pMaUSdxLUh6nqqaeOTLvGiwUuOEyUBAqpyXyaooaDLVg-HiUs_ew9R_8svbq2RJae8uhbFS0Awi0jwwNs/s640/Banana-Cake.jpg" width="640" /></div><div style="text-align: justify;">Rest assured, I’m first and foremost a from-scratch girl. But I had to relent and share this recipe. This is one of those classics in my footlong recipe binder that has been there since an old friend gave it to me, and I can’t (won’t) do away with it. It’s just that good, and here it is…</div><div style="text-align: justify;">This Banana Pudding Cake is dreamy and luscious! It's extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It's delish without any icing, but feel free to add your own if you wish!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS</b></div><div style="text-align: justify;"><ul><li>2 very, very ripe medium bananas, roughly mashed</li><li>1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)</li><li>1 (4-serving size) package Jello banana cream instant pudding powder</li><li>4 large eggs, lightly beaten</li><li>1 cup water</li><li>¼ cup olive oil</li><li>Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar</li></ul></div><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3aReE1dJbHx4wOQ5b3FWT5lRsv8Q8sp33v0kumW4CE2oRlgdlLbdD_8igSLI_kArw6Kf-DwVrlAxMlqN0vD0noUyCsmYDl922f-dIrD5r70eMYqd-gIp5yzsPZ6aUSLnQg7mH44REdM/s640/a47728832324e3bd5f8e39c8e9cc2446+%25281%2529.jpg" width="427" /></div><div style="text-align: justify;"><b>DIRECTIONS</b></div><div style="text-align: justify;"><ol><li>Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.</li><li>In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix.</li><li>Pour into prepared bundt pan, lightly shaking to even out the batter.</li><li>Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake.</li><li>Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.</li><li>Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/<a href="http://www.chewoutloud.com/2014/05/01/banana-pudding-cake/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-62585920450089605952019-12-11T18:06:00.000-08:002020-01-19T04:31:52.256-08:00Healthy Raspberry Chocolate Chip Banana Bread<div style="text-align: justify;"><b>Healthy Raspberry Chocolate Chip Banana Bread</b></div><div style="text-align: justify;">Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It’s healthy!</div><div style="text-align: justify;">Good morning! May I tempt you with a slice of raspberry chocolate chip banana bread?</div><div style="text-align: justify;">I should also add that while I find this bread to be an extremely healthy alternative to traditional banana bread, I’m not a nutritionist and am aware we all have different definitions of healthy.</div><div style="text-align: justify;"></div><div style="text-align: justify;">I should also add that while I find this bread to be an extremely healthy alternative to traditional banana bread, I’m not a nutritionist and am aware we all have different definitions of healthy.</div><div style="text-align: justify;">If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.</div><div style="text-align: justify;">Supremely moist and Healthy Raspberry Chocolate Chip Banana Bread!<br /></div><div style="text-align: justify;"><div class="separator" style="clear: both;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6K7q-QTBczzR3nDr55V_sTrCcyx0RFCbzobx2THd6Bm6CGcpNnfu2yM7XVIicBtya3b6JYlP7NV8v3LygDmSso59Ksat2x74qLUgz83PS0n9sK2GNMv1-Pu47gqFgxAds2hLUYZWvco/s1600/untitled-131-of-140.jpg" /></div><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>1 and 1/2 cups whole wheat flour</li><li>1 teaspoon baking soda</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon salt</li><li>1 teaspoon ground cinnamon</li><li>1/4 teaspoon ground nutmeg</li><li>1/3 cup coconut sugar</li><li>1/4 cup coconut oil, melted</li><li>1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)</li><li>2 large eggs, lightly beaten, at room temperature</li><li>1 teaspoon vanilla extract</li><li>3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)</li><li>1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)</li><li>1/2 cup mini chocolate chips (optional)</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHcES6FlqP1eEkzvEG3ZGt4E18xTLDz7eov2Hr1qRj6ZdOVpwK5amA0Fnuci5zW_75Bx_0OZTB_BfSNY2y3KmhXxvoiq5INJ75KYooS6PH84SKGDvGBOYdPSpCS2kjqskA2Hyf6NZw3c/s1600/eb80ef708cbc7abeaf658cb74bfa6267.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.</li><li>In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.</li><li>In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold </li><li>in the raspberries and chocolate chips (if using).</li><li>Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.</li></ol></div><div style="text-align: justify;">Notes</div><div style="text-align: justify;">Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.</div><div style="text-align: justify;">More Deliciouse Recipe https://bakerbynature.com/healthy-raspberry-chocolate-chip-banana-bread/<a href="https://bakerbynature.com/healthy-raspberry-chocolate-chip-banana-bread/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-56173994949895681762019-12-11T18:04:00.001-08:002020-01-19T04:31:52.701-08:00BAKED OATMEAL TRAILSIDE TREAT BARS<div style="text-align: justify;"><b>BAKED OATMEAL TRAILSIDE TREAT BARS</b></div><div style="text-align: justify;">It’s based on one of my favorite cookies from childhood – Trailside Oatmeal Treats! Have you had them? They’re hearty and delicious, filled with oats and peanut butter and chocolate chips and raisins. Kind of like a granola bar, in cookie form. And now, in baked oatmeal form!</div><div style="text-align: justify;">Just measure, stir, cook, and pour….then bake….and breakfast is served. And if the kids want to help? Even better! This is the perfect recipe for them to help with. Doesn’t it look amazing??? It’s like eating a cookie for breakfast, only it’s guilt free. It doesn’t really get better than that!<br /></div><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpu3zq_IWSqjZ8BRZ1eYtz2PJGn7gnQoA7J97f4B7EJBD7MJtzqF55wkgAiTKM3iKjMkPYoshTHWvEAXLzlqQwGTClEaXFfupiH_6O-AvE5QwxqCG-guGDNtHs4WUyr5R3b-KfoGVHrW-L/s640/Trailside-Treat-Baked-Oatmeal-4.jpg" width="425" /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>3 c. old fashioned oats</li><li>1½ c. brown sugar</li><li>5½ c. milk</li><li>½ c. peanut butter</li><li>3 eggs, beaten</li><li>1 c. raisins</li><li>1 c. chocolate chips</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrCgdGku-l3qUS84xB0gC7CgkWjdGLv6Cmrsh989h_nlzA_fjLJ_9nYjg9K6CqIiHai4hW8fjMwJfd9hj1U8chr5U0twX1lZmps_-GyKyev607OConHXVLHJUO5necQtZdda2mDiZEx6A/s1600/d08f4183aaa7f0a0aa4c4fd6582b8ac6.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>In a large pot, combine oats, milk, brown sugar, peanut butter, and eggs.</li><li>Mix well and simmer over medium heat, stirring regularly, 20 minutes or until thickened.</li><li>Once mixture is thick, stir in raisins.</li><li>Pour into greased 9x13 inch pan and top with chocolate chips.</li><li>Bake at 350 degrees for 30 minutes or until oatmeal is set.</li><li>Let stand 5 minutes.</li><li>Serve warm; top with milk or additional brown sugar if desired.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://www.the36thavenue.com/baked-oatmeal-bars/<a href="http://www.the36thavenue.com/baked-oatmeal-bars/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-24022954721241302032019-12-11T18:04:00.000-08:002020-01-19T04:31:52.502-08:00KOREAN BBQ CHICKEN SKEWERS<div style="text-align: justify;"><b>KOREAN BBQ CHICKEN SKEWERS</b></div><div style="text-align: justify;">A little sweet and a little heat makes for a flavorful marinade and delicious BBQ sauce on these Korean BBQ Chicken Skewers!</div><div style="text-align: justify;">BBQ season has arrived! This winter just dragged on and on (and on)…we actually had so many snow days this year that school won’t get out until the end of June! It feels like spring just pretty much bypassed us this year. Of course its still not very warm, but it’s warm enough to start firing up the grill.</div><div style="text-align: justify;">There’s something about grilling that brings out an amazing flavor. Most of us don’t understand the science of barbeque, but it’s very real…there are actually chemical reactions taking place on your grill that are making your food taste so great!</div><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvIYk6ERmNStejfAKB7DmNoRzMCGkWBEKRpsy-7qpfjo4LxUIG8f0lZyULjbAqW_h4gOoHchYRtfWJ2ArKu-0uLOqwm73HqBn-msAh47rsHv3mriIg_3K7aVVx-p1wnvO2qkW3ZydJLch/s640/Korean-BBQ-chicken.jpg" width="499" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Quick and simple marinade doubles as a BBQ sauce. Brining chicken first also makes for flavorful and easy grilling recipe! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>2 lbs of chicken breasts, cut into chunks</li><li>1 red pepper, cut into large chunks</li><li>1 tablespoon sesame seeds</li><li>2 scallions, chopped, green parts only</li></ul></div><div style="text-align: justify;">KOREAN BBQ MARINADE</div><div style="text-align: justify;"><ul><li>1/4 cup red onion, grated</li><li>1 tablespoon fresh ginger, grated</li><li>3 cloves of garlic, minced</li><li>1 cup Soy Sauce (I prefer Gluten Free Tamari)</li><li>3/4 cup brown sugar</li><li>1 tablespoon sesame oil</li><li>2 tablespoons rice wine vinegar</li><li>2 tablespoons chili-garlic sauce</li></ul></div><div style="text-align: justify;">KOREAN BBQ SAUCE</div><div style="text-align: justify;"><ul><li>1 cup Korean BBQ Marinade</li><li>1 tablespoons cornstarch</li><li>1 tablespoons cold water</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLQ0mNBSGibq6HykhUlV8rcAhsFdK0qaVgW0dOc5hI4SHk8gghpX4sRB2Nl8KafxJ7KU0t6hqjLc98Fld-BbwmsygE6zoXd_TkGGjdYEDUxUkSBmPXulu2CjHsBwhRX7HjzLBGxqNFXbE/s1600/02cc0bd43b2c8fc348c0c2ebe147102d.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Cut chicken into chunks and place into ziplock bags or bowl.</li><li>Grate red onion and fresh ginger. Mince garlic. </li><li>Whisk together red onion, ginger, garlic, Soy Sauce, brown sugar, sesame oil, rece wine vinegar and chili-garlic sauce to make marinade.</li><li>Pour marinade, reserving 1 cup, over chicken and refrigerate the chicken for 2 hours. </li><li>Take the remaining cup of marinade and place it into a small pot and cook over medium heat. Bring it to bubbling...stir often and keep an eye on it to make sure it doesn't burn. Allow it to simmer for about 5 minutes. Mix cornstarch and water into a slurry; then add to the marinade and cook for another 3-4 minutes minutes. Remove from the heat and allow the BBQ sauce to cool. </li><li>Core and seed red pepper; cut into chunks. </li><li>Remove the chicken from the marinade and alternate the chicken and red pepper chunks on skewers.</li><li>Grill 6-8 minutes on each side. Brush on extra BBQ sauce during grilling. Make sure internal temperature of chicken reaches 165° Fahrenheit using a meat thermometer. </li><li>Sprinkle the sesame seeds and green parts from the scallions on the cooked chicken skewers.</li><li>Enjoy!</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.adishofdailylife.com/2018/05/korean-bbq-chicken-skewers/<a href="https://www.adishofdailylife.com/2018/05/korean-bbq-chicken-skewers/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-48287194274611310052019-12-11T18:03:00.000-08:002020-01-19T04:31:52.900-08:00Vegetarian Enchiladas Verdes<div style="text-align: justify;"><b>Vegetarian Enchiladas Verdes</b></div><div style="text-align: justify;">I’ve figured out the secret to creating the best enchiladas at home…</div><div style="text-align: justify;">Making your own enchilada sauce.</div><div style="text-align: justify;">For years I couldn’t figure out why I didn’t love enchiladas; everything that should be there was. Carbs, check. Yummy filling, check. Spice, check. Cheese, check. I’m completely ga-ga over tacos, but thought enchiladas were completely overrated.</div><div style="text-align: justify;">Then, I made my own enchilada sauce a few years ago and everything changed. Ready in just 10 minutes, I put that sauce on just about everything: fajita enchiladas, quinoa enchiladas, quinoa enchiladas</div><div style="text-align: justify;">Since we all love that sauce so much, I figured it was time to make a verdes version.<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRKbIuyJm2sS2bmiQfRmuEcFIAxjBd6i4pfRkObvtC6gZf1HDmSU69mlAyU5stZ6eujPhZbqU838EGuDv-K2xdrqhHf4yQEgRaA6ItVVf0dqxLfVQ3f1Webmaz1C7Ie3CP8qJoZNeDpo/s1600/Vegetarian-Enchiladas-Verde2-1-of-1.jpg" /></div><div style="text-align: justify;">Vegetarian Enchiladas Verdes! If you like green chili sauce enchiladas, then you've gotta try these! Homemade roasted tomatillo and chili sauce with mushroom, spinach and bean filling. Topped with spicy pepperjack cheese! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>15 medium-size tomatillos, husks removed and washed</li><li>3 jalapeno peppers, halved (seeds removed, if desired- see notes) </li><li>1 poblano pepper, halved (seeds removed, if desired- see notes)</li><li>2 tablespoons olive oil, divided </li><li>3 cloves garlic</li><li>1/2 cup fresh packed cilantro leaves </li><li>1 cup vegetable broth </li><li>2 tablespoons slivered almonds </li><li>1/2 teaspoon salt </li><li>8, ~8 inch tortillas, corn or flour (I prefer Trader Joe's corn/wheat flour combo, but both will work. I think flour tends to get too soggy in enchiladas.) </li><li>10 ounces sliced mushrooms</li><li>1 (15 ounce) can white beans, drained and rinsed </li><li>1/2 teaspoon ground cumin</li><li>6 ounce baby spinach</li><li>1 cup shredded pepper jack cheese, divided </li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWVHnffpgHthp5HOgAVg4tuhpbPbgSpOKISAGJIq6CKn2wMwVUuqLkmWP49FUZiXKkK7z2VZonHQIAMjwdU1_fq-SXlqJRxWZOv6nFAVAJBzhX6j5Qz7-Kk2xGezNFaJK_SqdL3lB9_E/s1600/acb4f0d6bea585457b1df3192e8cd67d.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Preheat the oven to 425 degrees. Place the tomatillos, jalapenos, poblano pepper on a baking sheet and drizzle with 1 tablespoon of the oil and a pinch of salt. Roast for 30 minutes, stirring halfway to prevent burning. </li><li>Remove baking sheet and place everything in a blender or food processor (along with juices!). Pulse a few times to just combine, then add in the garlic, cilantro, vegetable broth and salt. Puree or blend until smooth. Set aside. </li><li>Heat a large skillet over medium heat. Add the remaining tablespoon of oil and add the mushrooms along with another pinch of salt. Cook, until mushrooms are browned, about 5-10 minutes. Add in the cumin and white beans and stir to heat through. Add in the spinach, 1/2 cup of the sauce and cook until spinach is just wilted. Remove from heat and stir in 1/2 cup of the shredded cheese.</li><li>Reduce oven temperature to 400 degrees. Pour a light layer of sauce on the bottom of a casserole dish. Place filling on tortillas, roll up and arrange in pan, seam side down. Repeat with remaining tortillas and filling. Cover with remaining sauce and remaining cheese. Bake for 15 minutes until golden brown on top and cheese is bubbly! </li><li>Remove, let cool for just a few minutes, then serve. </li></ol></div><div style="text-align: justify;">Notes</div><div style="text-align: justify;">I left two jalapeños whole and one halved, which proved the perfect amount of spicy heat! But, as we've established many times on this blog- I like this spicy. If you don't, then I recommend removing the seeds from all of the jalapeños.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">More Deliciouse Recipe https://www.delishknowledge.com/vegetarian-enchiladas-verdes/<a href="https://www.delishknowledge.com/vegetarian-enchiladas-verdes/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-52014486701073096702019-12-11T18:01:00.000-08:002020-01-19T04:31:53.170-08:00BROOKIE – A BROWNIE COOKIE.<div style="text-align: justify;"><b>BROOKIE – A BROWNIE COOKIE.</b></div><div style="text-align: justify;">Oh Brookie! My new found chocolate indulgence. If you’ve never heard of it, it’s a combination brownie and cookie. Could it get any better? I think not! And, here is the ‘cheater’s’ version. So simple and quick to make. It makes lots too! What more could anyone want??</div><div style="text-align: justify;">So good and so easy. Unless you are Martha and have a crazy need to make both the brownies and cookies from scratch. Not me! I used a brownie mix and a break apart refrigerated cookie dough. My brookies taste just fine, even if not made from scratch!<br /></div><div style="text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygXGa39hHDUg5GBwsfvFcKHTi_oXSbULd8F7-Mo3uUS306Wyl7Ib2P8LebETcs71j4DaOjYYkeoyHRMbsHr-8nvQpYHs1hz10LAVvqCIR2Af5Cokc9LEQsHmRa0EDK4RsP5C5szhVt3EA/s1600/IMG_14941-700x618.jpg" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS</b></div><div style="text-align: justify;"><ul><li><i>1 box brownie mix</i></li><li><i>2 eggs</i></li><li><i>1/2 cup vegetable oil</i></li><li><i>3 tablespoons water</i></li><li><i>1 packet break apart cookie dough</i></li><li><i>Pamspray for muffin tins</i></li></ul></div><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUOB-_sFLT47wWbab1T-3YFRWQrmYchvz7wyZJvCx_GMww1BcPAmnO6mO6KCUCTrLpOdaJvQgyvqqVnc3vKDKD24QUsTE9yh5PJP7MdqlxEX5bOH872B7O3ShaYvya3_VH3kZ_qJl-C9Z/s640/0cdeda2eba77f32570a5966fd41b4966.jpg" width="365" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>DIRECTIONS:</b></div><div style="text-align: justify;"><u>Step 1</u></div><div style="text-align: justify;"><i>Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><u>Step 2</u></div><div style="text-align: justify;"><i>Generously spray muffin tins with Pam. Generously!</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><u>Step 3</u></div><div style="text-align: justify;"><i>Put brownie batter into muffin tins. You want to fill each about 1/2 full or a touch less.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><u>Step 4</u></div><div style="text-align: justify;"><i>Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter.</i></div><div style="text-align: justify;"><i>brookie</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><u>Step 5</u></div><div style="text-align: justify;"><i>Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. My oven runs hot and often bakes faster than others.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><u>Step 6</u></div><div style="text-align: justify;"><i>Important tip: After your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to get it out of the muffin tin.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">More Deliciouse Recipe https://momcrieff.com/brookie-brownie-cookie-chocolate-cravings/<a href="https://momcrieff.com/brookie-brownie-cookie-chocolate-cravings/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-19664550004679906492019-12-11T17:58:00.000-08:002020-01-19T04:31:53.436-08:00Healthy Baked Carrot Chips<div style="text-align: justify;"><b>Healthy Baked Carrot Chips</b></div><div style="text-align: justify;">These craving-curbing Healthy Baked Carrot Chips are easy to make, and even easier to love!</div><div style="text-align: justify;">I find when I’m trying to stick to a clean diet, it’s the crunchy stuff that tempts me the most. Pretzels, potato chips, tortilla chips… I can’t seem to keep my hands out of the bowl.</div><div style="text-align: justify;">Unless I intentionally create a distraction to keep me away from salty junk food, I’m sunk. That’s where homemade baked chips come in…</div><div style="text-align: justify;"></div><div style="text-align: justify;">Over the years I’ve made all sorts of baked vegetable chip recipes to help me steer away from heavier carbs.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVn81YEiT__pe-9Fw3wPExg3rFgCx_MF1ke8A_N5KzAswOOKnLs_T5ynbLiB2gFlotUyazxinlt4vHgAxblZ67De0Sg-BAuD3YY61ZsB5psWAJWlHHpag5Qah8mw-T5T_s_dsxwMh9wE/s1600/healthy-baked-carrot-chips-10.jpg" /></div>I’ve noticed, that not all vegetables react the same when sliced thin and baked. Some require high heat. Some taste best when baked low and slow. Some even need a little marination time for good results.</div><div style="text-align: justify;">Healthy Baked Carrot Chips Recipe – Get your crunchy chip-fix without ruining your diet! These gluten free, low fat snacks are easy to make and easy to love.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><ul><li>2 pounds carrots (Pick the fattest carrots you can find.)</li><li>1/4 cup olive oil or melted coconut oil</li><li>1 tablespoon sea salt</li><li>1 teaspoon ground cumin</li><li>1 teaspoon ground cinnamon</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt8u1BV40JxkQAsuKg93lzTyGU71u1IPAvqQifJTDTYCvvaYnbLMC1nTsDHj6e2tuU1_EUjiDX_6e9gm6KUCOPPML6mMWusq9Sddpk2UEI0RGWQSIBMYvMZK1Fm6gquslCrt4tZ1TLA0/s1600/8cbcd9262d76edac06cdb5b68124e5a3.jpg" /></div><div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;"><ol><li>Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.</li><li>Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chefs knife, but it’s better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.</li><li>Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.</li><li>Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chip over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.</li></ol></div><div style="text-align: justify;">NOTE: To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However they are prettier when baked at high heat.</div><div style="text-align: justify;">More Deliciouse Recipe https://www.aspicyperspective.com/healthy-baked-carrot-chips/2/<a href="https://www.aspicyperspective.com/healthy-baked-carrot-chips/2/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-53852628567334874302019-12-10T04:49:00.000-08:002020-01-19T04:31:53.683-08:00BBQ Ranch Pasta Salad <div style="text-align: justify;"><b>BBQ Ranch Pasta Salad </b></div><div style="text-align: justify;">BBQ Ranch Pasta Salad will whip up in a snap! This easy recipe is full of zesty flavor and will soon become a favorite especially on those busy evenings. I love the combination of flavors from the creamy ranch to the crunch of the corn chips. The textures and flavors combine for a wonderful combination. We enjoy this salad cold, however you could also serve it warm. It’s up to you! It’s a wonderful pot-luck dish too. Who doesn’t love a BBQ Pot-luck with a little something different than the norm? Any way you serve the BBQ Ranch Pasta Salad is perfect. Try this recipe, and let us know what you think!</div><div style="text-align: justify;">When I’m serving this BBQ Ranch Pasta Salad for dinner, I will mix up the sauce and get that set aside. Then quickly cook my pasta. I like this salad cold, so the earlier I can get my pasta done and cooling the better. Thank goodness for a cold water rinse when it’s all done to help speed up that cooling process. Lifesaver for sure. While the pasta is cooking, I cut up my chicken if I’m using a rotisserie, or I quickly cook up my cubed chicken, either way it’s pretty easy to accomplish this while the pasta is cooking.</div><div style="text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmNFE3tp-yLt7t9zPpdCgTb8cA-zlinSDpifXmEpPvI0VUE0xDLoKS_J8OzPPKzrGGGvb-te-SYxEYwEm5Y_hMhn7xYqVI_3tdb1cOk8a2VOfhbjSC4lY0kjrX0F9MpbKiEzO6ox5g-w/s640/RebeccaGrace_Devour-Dinner_BBQ-Ranch-Pasta-Salad_-102.jpg" width="640" /></div><div style="text-align: justify;">BBQ Ranch Pasta Salad is full of zesty flavors that will wow your taste buds. Whip up this easy meal with cubed chicken.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>2 Cup Cooked Cubed Chicken *Try Rotisserie</li><li>1 Can Kidney Beans *Black or Pinto Beans can be substituted - Rinsed and Drained</li><li>1 1/2 Cup Corn Rinsed and Drained</li><li>1 Bunch Green Onions Chopped and diced</li><li>1/4 Cup Ranch Dressing Mix *or substitute 1 cup Ranch Dressing</li><li>1 Cup Sour Cream</li><li>1/2 Cup BBQ Sauce</li><li>1 lb Pasta</li><li>2 Cup Corn Chips</li><li>1/2 -1 Cup Cheddar Cheese Optional</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_xHzQpnYpeiG7ZwM-nLjC5FuVZ7YQTwJY_mYr8_jkx9sVxlbzZKZq5NIjTaGz0nL5F5KksiPs2Qh3Z5uPaCvy6OB2nMdwN1Z2A0Qi692Dzg8BrpoivQU4NsThSAJ7hbTeeHNWkJkgcA/s1600/98472741bd812cc9b3e03f9e5a977dd5+%25281%2529.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>In a small bowl mix 1/4 cup Powdered Ranch Mix and Sour Cream. Mix until blended. Add 1/2 cup BBQ Sauce. Mix to combine and set aside.</li><li>In a large pot cook pasta. Follow directions on package. Rinse and drain pasta.</li><li>In a large bowl combine cubed chicken, beans, corn, and pasta. Toss and miss all ingredients. Add sauce and mix to combine.</li><li>Before serving add chips and lightly toss to combine. Add cheese on top.</li></ol></div><div style="text-align: justify;">Recipe Source: http://www.devourdinner.com/recipe/bbq-ranch-pasta-salad/<a href="http://www.devourdinner.com/recipe/bbq-ranch-pasta-salad/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-54458177218066235482019-12-10T04:48:00.000-08:002020-01-19T04:31:53.929-08:00Baked Bean Casserole-A Trisha Yearwood Recipe <div style="text-align: justify;"><b>Baked Bean Casserole-A Trisha Yearwood Recipe </b></div><div style="text-align: justify;">If you've been reading Pig In Mud for a while you know I love beans! As soon as I saw the words "bean" and "casserole" in the July 2013 Issue of Better Homes and Gardens I knew I'd have to try this recipe. The fact that Garth Brooks likes it didn't hurt either:@) I've had hot dogs with baked beans plenty of times, adding hamburger was new to me and I really like it!</div><div style="text-align: justify;">These are very tasty beans and perfect for folks that don't like them spicy hot, I wouldn't hesitate to make them for a crowd. Personally I'd use jalapeno and maybe a little cayenne the next time. If you're having a BBQ, they would be perfect to make on the grill. This recipe can easily be cut in half, and half fit nicely into my 8" cast iron skillet. Gotta tell ya, they're great slathered on a hamburger bun too.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRDNtKy0lld2-y9lDJxsHdmyU-dUpcetywnv8cr2iEzqef45hWg8NndmSAd0RT0uMoni0c-uAdIdG7htOxq4BVzCJir1HO38h3CfeVEUbPDU56uJg80AM1Cuek2EMvuH61LefrfSkz4Q/s1600/baked+bean+casserole+016.JPG" /></div><div style="text-align: justify;"><br /><b>INGREDIENTS:</b></div><div style="text-align: justify;"><ul><li>1 1/2 lb ground beef</li><li>1 small onion, chopped</li><li>1 bell pepper, cleaned and chopped</li><li>(2) 15-16 oz cans pork and beans</li><li>1/2 C barbecue sauce</li><li>1/2 C ketchup</li><li>2 Tblsp spicy brown mustard</li><li>2 Tblsp Worcestershire sauce</li><li>1 Tblsp soy sauce</li><li>4 Tblsp brown sugar</li><li>6-8 slices bacon, cooked and crumbled</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAlQG_Scee5lFSKgR7JcbaWOC8to6Oo7D7_oImz5gqFJ7Wol-cFupo4PQLavVY07YU72aaY411oO4ZO8i2m-XmkS5Leibl6OZwPyWBsFCpDiOGOG6AaH5PBLsXrdM8ptHiGzGYM-mJB8/s1600/83206ea0fd5cf024a863a1918f1d678e.jpg" /></div><div style="text-align: justify;"><b>INTRUCTIONS :</b></div><div style="text-align: justify;"><ol><li>Preheat oven to 350 degrees and spray 9x13 pan with nonstick cooking spray.</li><li>Brown ground beef, onion and bell pepper.</li><li>Add pork and beans and everything except bacon. Stir well and cook for 5 minutes.</li><li>Pour into prepared casserole dish.</li><li>Top with bacon and cover dish with tin foil.</li><li>Bake for 45 minutes. Remove foil and bake for another 10 minutes.</li><li>Let casserole stand for 10 minutes before serving.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://happierthanapiginmud.blogspot.co.id/2013/06/baked-bean-casserole-trisha-yearwood.html<a href="http://happierthanapiginmud.blogspot.co.id/2013/06/baked-bean-casserole-trisha-yearwood.html" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-35548153263920557382019-12-10T04:47:00.000-08:002020-01-19T04:31:54.176-08:00Ding Dong Cake<div style="text-align: justify;"><b>Ding Dong Cake</b></div><div style="text-align: justify;">This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!</div><div style="text-align: justify;">I wish I could apologize for today’s chocolate insanity, but I’m not sorry. Sometimes you just need a little comfort food to get you through the day, the week, the month, the year. Am I right?</div><div style="text-align: justify;">Growing up my mom would buy us Little Debbie snacks and Hostess snacks for our lunch boxes. We never knew what she would come home with, but I always got a little giddy when a box of Ding Dongs were in the cabinet. Tell me you remember these treats? Honestly, they tasted just like HoHo’s but a different shape.</div><div style="text-align: justify;">Two layers or chocolate cake with a cream filling, all coated in chocolate.</div><div style="text-align: justify;">Look familiar? Today’s Ding Dong Cake is just that, only….bigger!<br /></div><div style="text-align: center;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gaQ3QmPCchSKL-fEl4Hb6_-sgW2OMXRyBQsn6J_Yx-OKCKad8cmXOKSZb2Eyw6c2z3uyO-Mx37HBUPGr6VL3S_R4Lwfq9MY6fG2K6DnYJ3EdcThyphenhyphenOSMHjgqaq0WtB3Twn2NsLG7uNpk/s1600/ding-dong-cake-1-600x900.jpg" /></div><div style="text-align: justify;">This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS:</b></div><div style="text-align: justify;">FOR THE CAKE:</div><div style="text-align: justify;"><ul><li>1/2 cup unsalted butter, softened</li><li>1 1/2 cups granulated sugar</li><li>2 large eggs</li><li>1 1/2 cups all-purpose flour</li><li>1/2 cup unsweetened dark chocolate cocoa powder</li><li>1/2 tsp kosher salt</li><li>1 tsp baking soda</li><li>1/2 tsp baking powder</li><li>1/2 cup strong brewed coffee, cooled</li><li>1/2 cup milk</li></ul></div><div style="text-align: justify;">FOR THE CREAM FILLING:</div><div style="text-align: justify;"><ul><li>5 Tbsp all-purpose flour</li><li>1 cup milk</li><li>1 tsp vanilla extract</li><li>1 cup unsalted butter, softened</li><li>1 cup granulated sugar</li></ul></div><div style="text-align: justify;">FOR THE GANACHE:</div><div style="text-align: justify;"><ul><li>1 bag (12 oz) semi-sweet chocolate morsels</li><li>1 1/4 cup heavy whipping cream</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJ_wCXcDtzOWahAsQY8tj0gZHeoECTV5zHGDPzLn-WDKs3hqj4qQ29cPphbggV8e8YWfdAEvaNTynESPjqtRGl5XbgUsQzr4DHSpki7KQMdyvcFNa3zG3AEyFQiuzUd_juetIwicirLI/s1600/7b5a8a79f984ccc22ba873bfe41afca8.jpg" /></div><div style="text-align: justify;"><b>DIRECTIONS:</b></div><div style="text-align: justify;">FOR THE CAKE:</div><div style="text-align: justify;"><ol><li>Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.</li><li>In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.</li><li>In a measuring cup, combine cooled coffee with milk*. Set aside.</li><li>In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).</li><li>Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).</li><li>Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.</li></ol></div><div style="text-align: justify;">FOR THE CREAM FILLING:</div><div style="text-align: justify;"><ol><li>In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.</li><li>Remove from heat and stir in vanilla. Cool completely.</li><li>In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!</li></ol></div><div style="text-align: justify;">FOR THE GANACHE:</div><div style="text-align: justify;"><ol><li>In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.</li></ol></div><div style="text-align: justify;">TO ASSEMBLE:</div><div style="text-align: justify;"><ol><li>Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.</li><li>Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.shugarysweets.com/ding-dong-cake/<a href="https://www.shugarysweets.com/ding-dong-cake/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-85783107317659223582019-12-10T04:46:00.000-08:002020-01-19T04:31:54.423-08:00SPICY ETHIOPIAN LENTIL STEW<div style="text-align: justify;"><b>SPICY ETHIOPIAN LENTIL STEW</b></div><div style="text-align: justify;">This Ethiopian lentil stew is made with veggies and hearty potatoes simmered in berbere-spiced red lentils, for a healthy and flavor-packed dish that’s totally doable on a busy weeknight.</div><div style="text-align: justify;">If you go to an Ethiopian restaurant you should find something on the menu that looks something like this dish, but it would be called misir wat, and it would be incredibly delicious. I had no idea when I first tried that dish how easy it was to make at home, but here it is, something very no-fuss that you can easily cook up on a weeknight in one pot.<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnYSwVNGuJuUpDV5NhobHrFvTfgOHH00MplduAM0dlpd2lo3qmjBUyF5VxXsfMO55Mx8cNs8y9d9YpKJXxQJ3hMcOjd0_MZciaD93hAaP-tffOprnGwwuFXE1cl_3CkatoK_89soTlXY/s1600/ethiopian-lentils-4.jpg" /></div><div style="text-align: justify;">I threw some extras into my stew, just because I like extras. The potatoes, tomatoes and spinach wouldn’t be found in traditional versions of the dish, at least as far as I’m aware, but who doesn’t love potatoes, tomatoes and spinach?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>2 tbsp. olive oil</li><li>1 medium onion, diced</li><li>3 garlic cloves, minced</li><li>1 1/2 tsp. freshly grated ginger</li><li>1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice</li><li>1/2-1 tsp. cayenne pepper, or to taste, optional</li><li>4 cups vegetable broth</li><li>1 1/2 cups dried red lentils</li><li>1-14 oz. can diced tomatoes</li><li>3 medium red potatoes, about 3/4 lb. total, diced</li><li>3 cups fresh spinach leaves, sliced and lightly packed</li><li>salt and pepper to taste</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2uxOg1eGWznPckupIVbHvv03SR-ePVia4psci4Jb0nvidKPte8TjDUvgCEM-dIn2oYUAbHndVRXR7m8rvd-xRWB0V7untLIlBhqODdfY6QjPMun8ErLh6m3fW2XAwVmoCELEZiLF4VQ/s1600/48451e6225c2e0cfcc400bc47e68abac.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.</li><li>Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.</li><li>Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.</li><li>Serve.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/<a href="https://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-15227660273004180892019-12-10T04:45:00.000-08:002020-01-19T04:31:54.670-08:00Instant Pot Buffalo Chicken Pasta<div style="text-align: justify;"><b>Instant Pot Buffalo Chicken Pasta</b></div><div style="text-align: justify;">Looking for a chicken recipe that is super quick to whip up, and has tender chicken, creamy pasta, and offers a bit of a kick? That is exactly what you get with this Instant Pot buffalo chicken pasta. It is ready to be served in under 30 minutes, and let me tell you the flavor factor is spot on! I love pretty much all that has hot sauce, it is a natural choice to use it in this dish. The hot sauce mixed with the ranch and bacon, really adds so much flavor and dimension to the dish. Change things up and add a new recipe to the mix, this is a family favorite I have been making for years!<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU4HRnMwlmV0Z5NHbqDinaxoMDqEJZKhtBSNEb3ZFmTbmtrlKami3r2YeUP9-2imI1L2H8ZBAeTaPebxuXc3NrEUe5KMVIx_Q6TyPBzmSy7Qcvddi9cdphQNxFiK972u0gGHDXU2pNg0/s1600/1-1.jpg" /></div><div style="text-align: justify;"><br />This recipe is similar to what you would call an adult version of mac n cheese that got a major upgrade. You have shredded chicken, bacon, pasta, lots of cheesy goodness, some heat from the hot sauce, and ranch for a mix of flavors. Instant Pot Buffalo Chicken Pasta dish is so so so good, and it is so quick to whip up. Cook it all in your Instant Pot for a quick dinner, and the leftovers taste even better the next day! The flavors really infuse well together. Also if you like a little spice you also need to try my Instant Pot Buffalo Ranch Chicken Dip! It is perfect for game nights, potlucks, and a special treat to break up the week. </div><div style="text-align: justify;">Instant Pot Buffalo Chicken Pasta is not just for Superbowl parties you can have it any night of the week.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>2 large chicken breasts about 1 pound</li><li>1 cup ranch dressing</li><li>16 oz pasta</li><li>1/4 cup hot sauce</li><li>1 tbs butter</li><li>8 oz cream cheese</li><li>4 oz 3 cheese blend Mexican cheese</li><li>3 cups water</li><li>Bacon bits or 3 pieces of bacon crumbled</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61ScCWZ8uFvL2EL0awQOdiMTasElOHzX7T_rhE5YTfLeILY453qyM5R_hWvRdIPJi2XMa6-KekGQrK6UfihIlBzibzrVctt2hWYX04eqq4qrGy21XLRGgeDP4SSOzRPDLRBZuSkz3M0Y/s1600/591f51d42d33964130a263768bdf5eef.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Coat chicken with hot sauce</li><li>Place 1 tbs butter and breast in the Instant pot with one cup water.</li><li>Place on the Poultry button or 14 minutes manual high pressure.</li><li>Do a quick release.</li><li>Remove chicken only and shred. In a small bowl mix together cream cheese, ranch, hot sauce, until creamy.</li><li>Mix in shredded chicken.</li><li>Pour in pasta 2 cups water and place mixture on top do not stir.</li><li>Place on manual high pressure for 4 minutes.</li><li>do a quick release.</li><li>Stir and remove place in a pan top with cheese and broil for 1-2 minutes just to melt cheese.</li><li>Top with bacon.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.adventuresofanurse.com/2017/03/09/instant-pot-buffalo-chicken-pasta/<a href="https://www.adventuresofanurse.com/2017/03/09/instant-pot-buffalo-chicken-pasta/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-3985290696061020482019-12-10T04:44:00.000-08:002020-01-19T04:31:54.914-08:00Chicken Avocado Quesadillas <div style="text-align: justify;"><b>Chicken Avocado Quesadillas </b></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;">For the chicken:</div><div style="text-align: justify;"><ul><li>2 medium chicken breasts,</li><li>boneless, </li><li>skinless Kosher salt and freshly ground black peppe</li><li>r 2 teaspoons olive oil (divided)</li><li>1 small onion, </li><li>finely chopped (about ½ cup) </li><li>1 cup bell peppers, any color, </li><li>diced 3 garlic cloves, finely chopped </li><li>½ cup tomatoes, diced </li><li>2 tablespoons fajita or taco seasoning </li></ul></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITWyr7_mKM8K96NrKe3OOssMlTLMZ-WjJTGLPGsChNThypp54LqOLxMoqv_AFylRzrQfEHK3NTcztygU8RZss3pswCPh54Y-SPhlG8A6_FkgeI38rUE3XmPeVDxwX7Y46CeLoVVdIRq4/s1600/chicken-avocado-quesadillas.jpg" /></div><br />For the quesadillas: </div><div style="text-align: justify;"><ul><li>4 medium flour tortillas</li><li>1 avocado, seeded, and cut </li><li>4 teaspoons low-fat tablespoons sour-cream </li><li>½ cup low-fat cup mozzarella, mexican blend, or cheddar cheese fresh lime juice and minced cilantro (optional)</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMriTRfuq1YXzgFwBbRIHT2ObHNUT-u0Qz8yC2Ut_ZJYkiDgnpN1gQOaoAzImRDBfkvKkXfuLChOtgtpZw0PKc8sEg62BNvNHPWfFeMxAIGacR8y9yZ1Lau2_oXSrb0fv9oIapuqQq8c/s1600/0a2bbe578abe3e64b440fe81c60f1bc4.jpg" /></div><div style="text-align: justify;"><b>Directions</b></div><div style="text-align: justify;"><ol><li>Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.</li><li>In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.</li><li>To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.</li><li>Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://coorec.com/p/chicken-avocado-quesadillas<a href="http://coorec.com/p/chicken-avocado-quesadillas" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-16060128493753867842019-12-10T04:43:00.000-08:002020-01-19T04:31:55.169-08:00Cattle Drive Casserole <div style="text-align: justify;"><b>Cattle Drive Casserole </b></div><div style="text-align: justify;">Cattle Drive Casserole, the ultimate comfort food. Layers of cheese, meat, and more cheese make for this satisfying casserole beyond delicious.</div><div style="text-align: justify;">Okay, so there’s some background explanation behind the name of Cattle Drive Casserole. The story begins with me finding a recipe on Pinterest months ago. Pinned it, like I do so many recipes but never actually looked at the recipe. The name of it didn’t give you much to go off of: “John Wayne Casserole”, that’s it!<br /></div><div style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcayM497hBcUH4Rzps0q4EucvUXZn23UQfgdvumr-S-CI4I7rhyphenhyphenhOp8PSegxI1OHlatzvoKtH8pkxJe_wY2oqIR1uz4INdjqwF2jfA2cF40i2xKBXoMGyMkW6m9zHGBiD8UJtu7cj_9g/s640/CattleDriveCasserole.jpg" width="640" /></div><div style="text-align: justify;"><br /><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>1 1/2 lbs ground beef</li><li>3/4 cup onion, diced</li><li>1 bell pepper, diced</li><li>1 taco seasoning packet</li><li>1/2 cup sour cream</li><li>1/2 cup mayonnaise</li><li>1 cup cheddar cheese, shredded & divided</li><li>1 sm. can (4 oz) diced green chilies</li><li>1 (10 oz) can Rotel diced tomatoes with green chilies</li><li>2 cups Bisquick</li><li>1 1/4 cup water, divided</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttYKF7xrhgCWF1-h8KbYvjzuS5_cVjFzCeb-zWfwdGeCRVKqsgyR_OCQebC6pW5NKyg9XBiBufyADquLbjDh6oBarsdPRDW_mYwjAwxKlFvy1JE4jlEm2GRlcuSatxg4_5OcRmhmmCMU/s1600/3f42eccd3e6c2009dec16a739f3d4db4.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Pre-heat oven to 350 degrees F.</li><li>Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.</li><li>In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.</li><li>Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.</li><li>On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.</li><li>Bake 30 minutes.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://whoneedsacape.com/2013/08/cattle-drive-casserole/<a href="http://whoneedsacape.com/2013/08/cattle-drive-casserole/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-30233864887418787202019-12-10T04:37:00.000-08:002020-01-19T04:31:55.415-08:00SNICKER DOODLE BREAD FOR THE GREAT AMERICAN BAKE SALE <div style="text-align: justify;"><b>SNICKER DOODLE BREAD FOR THE GREAT AMERICAN BAKE SALE </b></div><div style="text-align: justify;">Like the Snickerdoodle cookie this bread has a crispy cinnamon sugar topping with a sweet, buttery interior. But I’ve added another layer of cinnamony goodness by adding cinnamon to the batter and loading it with luscious cinnamon chips.</div><div style="text-align: justify;">One of the breads that I’m selling at the Bake Sale (info below) is a scrumptious new quick bread recipe I created Snickerdoodle Bread. It has the tangy sweetneess of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8gML-7yGLnS6e7UKiHj_fNEE-BsKPIGXm6j9GwkHbtyNYuNOA4S860QMzXXSoeIKObkWgCYElwEBs5-zX2Zck7lr3pwjs3K9qAqXhUeRlCpNpfx_Y7y2D81NAyGQ5kiJ89E91_ZzNQE/s1600/Snickerdoodle-Bread-loaves-Barbara-Bakes.jpg" /></div><div style="text-align: justify;"><b>INGREDIENTS:</b></div><div style="text-align: justify;"><ul><li>3 cups all purpose flour</li><li>2 teaspoons baking powder</li><li>1/2 teaspoon salt</li><li>2 teaspoons cinnamon</li><li>1 cup butter, softened</li><li>2 cup sugar</li><li>4 eggs</li><li>2 teaspoons vanilla</li><li>1 cup sour cream</li><li>1 1/2 cup cinnamon chips (1 pkg. Hershey’s)</li><li>2 tablespoons flour</li><li>2 tablespoons sugar</li><li>2 teaspoons cinnamon</li></ul></div><div style="text-align: center;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6PTchDjYiTt5UYIEsP3IAO79bseHSNoWAemPmUBPVscUMKNuAwFmIU2AAxAC616T9GsFqa7teevrkuOY0b8_97qXAdmS3SrVl_SD4DxPbcA4UDjGqPPHKmEQZjNCTn6FuHop7VVEyr8/s1600/f6a611a09a23258efa955fdc0b69d5ca.jpg" /></div><div style="text-align: justify;"><br /><b>DIRECTIONS:</b></div><div style="text-align: justify;"><ol><li>Preheat oven to 350º Spray the bottom of five mini loaf pans (5 3/4 x 3 1/4 x 2 ¼) with cooking spray with flour.</li><li>In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.</li><li>In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix.</li><li>Coat the cinnamon chips with 2 tablespoons flour and stir into batter.</li><li>Spoon batter into greased pans (Don’t fill more than 2/3 full.)</li><li>Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.</li><li>Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.</li><li>You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes or until a toothpick inserted into a crack in the center of the loaf comes out clean</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.barbarabakes.com/snickerdoodle-bread-for-great-american/<a href="https://www.barbarabakes.com/snickerdoodle-bread-for-great-american/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-49337642299638801102019-12-10T04:36:00.000-08:002020-01-19T04:31:55.661-08:00Authentic Doro Wat (Spicy Ethiopian Chicken Stew) <div style="text-align: justify;"><b>Authentic Doro Wat (Spicy Ethiopian Chicken Stew) </b></div><div style="text-align: justify;">There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous!</div><div style="text-align: justify;">Doro Wat is one of the most famous of all African dishes. You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). You can directly substitute beef for chicken and follow the same cooking instructions.<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5JIvJI5qruCGuMFE5mz18_G5qoihPewomy3O1e7PRCdwz49VxnvfINaA6T2Y3bUsaqcMudsDLRZsSjewTlFHedHHyxJrbv5ZbFzjLNGskWy_9p3Qn1aGo9RydFoU05QfXwyaXybzLtA/s1600/Doro-Wat-5_edited.jpg" /></div><div style="text-align: justify;">The national dish of Ethiopia, this spicy chicken stew is simply outstanding!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>2 ½ to 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces</li><li>2 tablespoons fresh lemon juice</li><li>2 tablespoons niter kibbeh</li><li>OR Homemade Niter Kibbeh</li><li>2 tablespoons extra virgin olive oil</li><li>3 cups yellow onions finely minced to a chunky puree in food processor</li><li>3 tablespoons butter</li><li>1 tablespoon finely minced garlic</li><li>1 tablespoon finely minced ginger</li><li>1/4 cup Ethiopian berbere</li><li>or use HOMEMADE BERBERE (HIGHLY recommended!)</li><li>1 1/2 teaspoons salt</li><li>1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey</li><li>1 cup chicken stock</li><li>4 hard-boiled eggs pierced all over with fork about 1/4 inch deep</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRx6Cn9SwZ4lAbWpb2c8EtQkEOVF-znTBYJ-g1bI9aL2KEXEZHg0L-ahq39TBWDmGbfr7HsQyBvfDQXS9BSchGUkiOj21Cex2Bsuuwm8gqqzG_LYp6_RDjE-jqdDLPU_nnJ1wB7wG_CDU/s1600/fc0d728d90b9a5702b0c08f1cdb881f7.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.</li><li>Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.</li><li>Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.</li><li>Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.</li><li>Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.</li><li>Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.</li><li>Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/<a href="https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-68536160017124547632019-12-05T04:35:00.000-08:002020-01-19T04:31:55.905-08:00COPYCAT TEXAS ROADHOUSE CINNAMON HONEY BUTTER <div style="text-align: justify;"><b>COPYCAT TEXAS ROADHOUSE CINNAMON HONEY BUTTER </b></div><div style="text-align: justify;">Butter. A staple of many kitchens. Butter is not created equal. A good, freshly churned butter will elevate any recipe, while a lackluster production will surely disappoint. Butter is also verstile and can be easily transformed into a variety of flavors. One that Americans have seemed to latch onto is Whipped Cinnamon Honey Butter.</div><div style="text-align: justify;">Make Whipped Cinnamon Honey butter ahead of time and keep in the fridge for up to a week in an airtight container or butter plate. Take this butter up another notch by making your own butter in just 5 minutes with your blender! Using the right type of cinnamon also makes a world of difference. Educate yourself about the different types of cinnamon here.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH791EY1VPOBY0nqrVX4cJApDxD8_Cvmze4j7ORzC9ReI2uIcYNn0hqLpdXipwPeTRtEKKgLwMABLHAIVE5pN6NiV3DRcEOgqPoZS4QLYh39RDVAFNNAxKfhD10BRvxFTKaBVu5cqd9g8/s1600/Copycat-Texas-Roadhouse-Butter-2.jpg" /></div><div style="text-align: justify;">Copycat Texas Roadhouse Butter- Whipped Cinnamon Honey Butter, this flavored butter will take your bread to the next level! Super easy with 2 ingredients and 5 minutes! Spread it on everything!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>1/2 cup unsalted butter room temperature, cut into cubes</li><li>2 tablespoons powdered sugar</li><li>2 tablespoons honey</li><li>1/2 teaspoon freshly ground cinnamon</li><li>1/8 teaspoon freshly ground nutmeg</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIHGztfV4VmEVKtDTROUcrzDWM2c3OCuT_XQYcjRUHBpdrRLgyEl47hyphenhyphentG_uWqg4zO049iviiuThQ5q9IAw5ebVpX4GqfjFj0tE5cJaFi424HNYbjq-p9Y_DLhvsmXq76SSKRAchhyJk/s1600/2a265d0fb85772d9dd0b3c7b600b3019.jpg" /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Use the whisk attachment of a hand held mixer or stand mixer. Whip room temperature butter for 1-2 minutes, scraping down sides as needed.</li><li>Add remaining ingredients and whip for an additional 2 minutes, scraping down sides as needed.</li><li>Refrigerate for 15 minutes to 3 days.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.savoryexperiments.com/cinnamon-butter-texas-roadhouse-butter/<a href="https://www.savoryexperiments.com/cinnamon-butter-texas-roadhouse-butter/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-51111637954885666702019-12-05T04:34:00.000-08:002020-01-19T04:31:56.169-08:00Old School Butter Pound Cake <div style="text-align: justify;"><b>Old School Butter Pound Cake </b></div><div style="text-align: justify;">I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. </div><div style="text-align: justify;">I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!</div><div style="text-align: justify;">This cake will get you raves at your next pot luck or bake sale! It is so buttery and moist. This recipe is a great, classic pound cake.<br /></div><div style="text-align: center;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJU3wLVzwjvDMGJ50LLwKl9WyS3jLNAuP_uorEqHwphXjTssPemzIylOMFPX00lKRcyLYdhvEDb09iBDEBjYwXsl6f98KrSQaH91MVbwbRuxfuTbAiKws44-0Lccob1O3oHIftghbnLaj/s640/unnamed.jpg" width="640" /></div><div style="text-align: justify;"><br /><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>1 1/2 c cake flour</li><li>1 1/2 c all purpose flour</li><li>3 stickbutter, unsalted (softened at room temp)</li><li>8 oz cream cheese, room temperature</li><li>3 1/4 c sugar</li><li>1 1/2 tsp vanilla extract</li><li>1 1/2 tsp almond extract</li><li>1 tsp salt</li><li>6 large eggs</li></ul></div><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6sSfxUM99lb9NUIs_l6NxA1mOnaLY6Z2GtOs6nNV08JFyBC5ZceC5GDim1uWGhAH_IJGoWL0uf8T36u7Ra9gL2EwiELZdC-7Rzm2eEM7mU8eqCv9LDoiaIp7hDBPvM0XguhRokClUK93/s640/fe6cb032da35fa0d493981b74a0b08e8.jpg" width="256" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>How to Make Old School Butter Pound Cake</b></div><div style="text-align: justify;"><ol><li>Beat butter and cream cheese with a mixer on medium speed until mixture comes together.</li><li>Add sugar and extracts; beat until light and fluffy. Reduce speed to low.</li><li>Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.</li><li>Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.</li><li>Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.</li><li>Remove cake from pan. Let cool on wire rack.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.justapinch.com/recipes/dessert/cake/old-school-butter-pound-cake.html<a href="https://www.justapinch.com/recipes/dessert/cake/old-school-butter-pound-cake.html" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-88240276994811751792019-12-05T04:33:00.001-08:002020-01-19T04:31:56.612-08:00SOUTHERN BISCUITS AND SAWMILL GRAVY (SAUSAGE GRAVY) <div style="text-align: justify;"><b>SOUTHERN BISCUITS AND SAWMILL GRAVY (SAUSAGE GRAVY) </b></div><div style="text-align: justify;">Nothing says comfort like waking up to a warm plate of Southern-style Buttermilk Biscuits and Sausage Gravy for breakfast!</div><div style="text-align: justify;">This is one of my FAVORITE comfort food breakfasts. Creamy gravy ladled over steaming, crumbly biscuits always make me nostalgic. Each year for Christmas brunch the family depends on my grandma to show up with a big slow-cooker full of her thick sausage gravy and mounds of warm, buttery biscuits.</div><div style="text-align: center;"></div><div style="text-align: justify;">Fluffy biscuits are so simple to make. You know you want some for breakfast! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids_rjnjHr_BU_WtZSubv-1plmhaxQpHFh39H4HcOu5NOzh5fjTqfmw_lqpDVwIMuO9JrOPy4NrswLzc5iDNhJHxCzmuymlTlEF9Psl7i_WOYOMBcCGQa_fPNkOuFDVzbAuHG_1_UUBOOi/s1600/American-Biscuits-and-Gravy-2677.21.jpg" /></div><b>Ingredients </b></div><div style="text-align: justify;"><ul><li>2 cups unbleached all-purpose flour </li><li>1 tsp salt </li><li>2 tsp baking powder </li><li>1/4 tsp baking soda </li><li>3/4 cup buttermilk, cold*</li><li>4 Tbsp butter, melted</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5xTIKtCk4tVe6edriCVr1gBTxXnmyBFCA37B42oddciesJ1H_d0LMp2kzBnZfffVcOcKzSisJM4TrL_UmOQSCgRAlOiA8Ostbu-5lfk0m1iGaLRYmxWnNuHuWSdQWXT0UIEnbrjRzHot/s1600/f4bb83401524daaa18e5b57a9189c442.jpg" /></div><div style="text-align: justify;"><b>Instructions </b></div><div style="text-align: justify;"><ol><li>Preheat your oven to 450F. Lightly grease a baking sheet and set aside.</li><li>In a large mixing bowl combine flour, salt, baking powder, and baking soda. </li><li>Pour the buttermilk into a second bowl. Gently pour the melted butter into the cold buttermilk, stirring as you pour. (The butter should solidify into nice small flakes.) </li><li>Pour the buttermilk and butter mixture into the dry ingredients, mixing just until your dough comes together.</li><li>Knead the dough gently 5-6 times and then roll it out to 1/2 inch thick. Cut your biscuits with a 2 1/2 inch biscuit (or cookie) cutter. Re-roll any excess dough and continue cutting until all the dough has been used. </li><li>Place the cut biscuits onto the greased baking sheet. Bake for 14 - 15 minutes or until lightly golden. Serve warm. </li></ol></div><div style="text-align: justify;">Recipe Notes</div><div style="text-align: justify;">*Don't have buttermilk? No problem. Place a scant tablespoon of white vinegar in a 1 cup liquid measure. Add milk to 3/4 c. Let the mixture stand for 5 minutes before using in the recipe.</div><div style="text-align: justify;">More Deliciouse Recipe https://www.curiouscuisiniere.com/biscuits-and-gravy/<a href="https://www.curiouscuisiniere.com/biscuits-and-gravy/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-23558586382676958192019-12-05T04:33:00.000-08:002020-01-19T04:31:56.414-08:00EASY GRILLED VEGETABLES <div style="text-align: justify;"><b>EASY GRILLED VEGETABLES </b></div><div style="text-align: justify;">Pretty much anytime we heat up our charcoal grill, I round up whatever veggies we have in the house and pull out my little grill pan to put on a side of grilled veggies. They are the perfect side, or even a good veggie main course, and also make fabulous leftovers!</div><div style="text-align: justify;">Literally, you can use just about any fresh vegetables you’d like for this method. Just be sure they are all cut to a similar size, tossed in a bit of oil, and then voila — delicious, slighty-charred, caramelized vegetables can be yours to enjoy with very little effort. I love to them top them with a simple roasted garlic dressing and/or some fresh herbs, but honestly, they are also fabulous with just some olive oil, salt and pepper. Whatever works. :)</div><div style="text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eueu7zQim3nTvoG5zPU89xpjkURAiFX6impChNRcP-zF5MjA7yhXddmrzIYJvmPSgyV_IEg7kKTfBGbt2Se0govYQwEKaGCQnV6-6Mo54FbLHUkaCdo82SQkjHL2LNpdA8Dotu0uZlhx/s640/Easy-Grilled-Vegetables.jpg" width="640" /></div><div style="text-align: justify;">A simple method for delicious and super-flavorful delicious grilled vegetables. You will love this Easy Grilled Vegetables recipe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS:</b></div><div style="text-align: justify;"><ul><li>1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole)</li><li>1 yellow or white onion, peeled and ends removed, cut into eighths</li><li>1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces</li><li>1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces</li><li>1 carton (8 oz.) mushrooms, cleaned and halved</li><li>1 bulb garlic</li><li>4 Tbsp. plus 1 tsp. olive oil, divided</li><li>3 Tbsp. balsamic vinegar</li><li>1 Tbsp. mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme), minced (optional)</li><li>black pepper and sea salt, freshly ground</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5FkxlKhgflEE_9C6pzSG9XM2Kgvbe7mpk6rHkOmnt7iKynjZXns1TeKMmKjdrVJfm2SBIDcPbz2kTfSijuR0mXfzEE_gUIyOWg5EQMPCzk4zC1AWgJQz9dchdTy1_iCvumhlh6TymKif/s1600/f514e8da157fa9e17bab36fd10159d4b.jpg" /></div><div style="text-align: justify;"><b>DIRECTIONS:</b></div><div style="text-align: justify;"><ol><li>Prepare/set your grill to medium-high heat.</li><li>Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).</li><li>Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. of olive oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove garlic and vegetables from grill when cooked.</li><li>While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined. Add extra salt and pepper to taste.</li><li>Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Serve immediately. (Or these are also delicious served cold or at room temperature!)</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe https://www.gimmesomeoven.com/easy-grilled-vegetables/#_a5y_p=2106449<a href="https://www.gimmesomeoven.com/easy-grilled-vegetables/#_a5y_p=2106449" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-27369637582348205122019-12-05T04:31:00.001-08:002020-01-19T04:31:57.007-08:00creamy garlic herb mushroom spaghetti <div style="text-align: justify;"><b>creamy garlic herb mushroom spaghetti </b></div><div style="text-align: justify;">Mushroom spaghetti with a creamy garlic herb sauce? Okay, this is capital L-O-V-E on so many levels.</div><div style="text-align: justify;">I know – technically, this probably would have been a better fit for Meatless Monday. It’s a nice way to change up spaghetti and make it something a little more veg-friendly and, um, what’s the word? GAHHHHH?</div><div style="text-align: justify;">But when we’re talking about butter and garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – let’s get real. That, my friends, does not need a Meatless Monday. In my world, that can happen any day of the week.</div><div style="text-align: justify;">This is not a new conversation around here, but I always feel the need to let you guys know: I haven’t always been a mushroom lover.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp84O6LMSCbKbFBLZlDLtT9eLZSJVTbmlyn5jI43n407rviuGvWnVzCavR7ME7LFXKAEp2oYapCubM-2kMxuORBrbyTdfSeMuFsZis5lhfEyNIcPxJIvmQeTosPyyuBqCMbQ4u2Ro0mX2/s1600/mushroom-spaghetti-2-600x975.jpg" /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS</b></div><div style="text-align: justify;"><ul><li>8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand</li><li>4 tablespoons butter, divided</li><li>3 cloves garlic, minced, divided</li><li>16 ounces fresh mushrooms, sliced</li><li>2 tablespoons flour (or whole wheat flour)</li><li>1 teaspoon herbes de provence</li><li>1 1/2 cups milk</li><li>salt and pepper to taste</li><li>3 tablespoons olive oil</li><li>additional 1/4 cup water, broth, milk or cream (optional)</li><li>1/4 cup fresh parsley (more to taste)</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxCwQAsaFXHoxyt4_xwYePgN08sJuJdPFZG2ByQcyB_zSyuEb-Rf3C-W4BFKqZSrH2dPS6uiSbV3HC9sHf4NYdJyPXCX28K_pMFgqYrQXOITRw4cbHZoLXTa-ENH0b1JPvZ5x2DEbNnVu/s1600/8a28b9ecaa9d3b8475d5d1ff5ff8cc67.jpg" /></div><div style="text-align: justify;"><b>INSTRUCTIONS</b></div><div style="text-align: justify;"><ol><li>Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.</li><li>Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.</li><li>Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.</li><li>Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.</li></ol></div><div style="text-align: justify;">More Delicious Recipe https://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti<a href="https://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-7706131800552340182019-12-05T04:31:00.000-08:002020-01-19T04:31:56.811-08:00CHOCOLATE CHIP & ENGLISH TOFFEE COOKIE BARS <div style="text-align: justify;"><b>CHOCOLATE CHIP & ENGLISH TOFFEE COOKIE BARS </b></div><div style="text-align: justify;">I tried to warm them up with a huge pot of chili for lunch and these yummy Chocolate Chip & English Toffee Cookie Bars for dessert. These bars were still warm when I served them and were full of that melted toffee, chocolate goodness. They are perfect on a cold day with a hot cup of coffee or hot chocolate! These treats are slightly crisp on the top and bottom with a delicious, gooey inside. If you are feeling a little naughty, you could even top these warm cookie bars with vanilla ice cream! </div><div style="text-align: justify;">Cookie Bars are my go to dessert when I am pressed for time. They are so simple to make, and they take only minutes to prepare. If you are in the mood for something warm and sweet to share with your family on a chilly fall evening, give these Cookie Bars a try! If you aren’t feeding a crowd, the extra bars can be stored in the freezer or even packed as a surprise in a school lunch:) Enjoy!<br /></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYJE2AAg0xIgM4jNvQBDNM6-mRjDUsmGW_Ek8tOZN4BZRwbQAPG9kKPMxDv_6L1V-gMYO5QoGNiDZ38k85brFeTUwDCLRruAZ61k3qWiXU7UajUrSEn9PM271mc8EDPGibQRgHqEk-ebi/s1600/Chocolate-Chip-English-Toffee-Cookie-Bars1.jpg" /></div><div style="text-align: justify;"><br /><b>Ingredients</b></div><div style="text-align: justify;"><ul><li>1 cup unsalted butter, softened</li><li>1 cup brown sugar</li><li>2/3 cup white sugar</li><li>2 eggs</li><li>1 1/2 tsp. vanilla</li><li>2 2/3 cup flour</li><li>2 tsp. baking soda</li><li>1/2 tsp. salt</li><li>1 1/2 cups semi sweet chocolate chips</li><li>1 (8 oz.) package Heath English Toffee Bits</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRZFpLY6c1q5Ul_GdBUb9PZhROgmLa2uNTZvlX3R0LNhBIx9L8JP7-GWbcV5wvg5dTtYPTMI8nKKk06MHmPmLkqoXnKzJd7F6YEtEXbSS3ditp-0Y83qq-uSDcMFWOc831W2gPcSeoK1X/s1600/30dfb84cffcde9fd0389b9e1eba802fd.jpg" /></div><div style="text-align: justify;"><br /><b>Instructions</b></div><div style="text-align: justify;"><ol><li>Preheat your oven to 375 degrees.</li><li>In your Kitchen Aid Mixer, cream the butter and the sugars until fluffy.</li><li>Add the eggs and vanilla and mix together well.</li><li>Add the flour, soda and salt and mix just until combined.</li><li>Mix in the toffee bits and chocolate chips.</li><li>Press the batter with a spoon evenly into a 9 x 13 glass baking dish.</li><li>Bake for 30 to 35 minutes or until the top is golden brown.</li><li>Take out of the oven and let it cool for 20 minutes if serving warm or completely if serving room temperature before cutting into pieces and serving.</li><li>If serving warm the middle will be gooey because of the melted toffee and melted chocolate.</li><li>Serves 18 to 24 depending on what size you cut them into.</li><li>If freezing, let cool and store in a wax paper lined, air tight container.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://www.cozycountryliving.com/chocolate-chip-english-toffee-cookie-bars/<a href="http://www.cozycountryliving.com/chocolate-chip-english-toffee-cookie-bars/" target="_blank"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1143432713564047243.post-36648062825853082382019-12-05T04:30:00.000-08:002020-01-19T04:31:57.206-08:00CINNAMON ROLL COOKIES <div style="text-align: justify;"><b>CINNAMON ROLL COOKIES </b></div><div style="text-align: justify;">Slightly crisp on the outside and soft and chewy on the inside, these cookies taste just like cinnamon rolls in cookie form!</div><div style="text-align: justify;">Cinnamon rolls in cookie form? Yes, please! These cookies are the best of both worlds! I don’t think there’s anything in the world that I love more than cinnamon rolls for breakfast. They have the taste of a cinnamon roll with a chewy cookie crumb. They’re absolutely perfect in every way. Plus, they are a billion times easier than cinnamon rolls since they don’t need to rise!</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAayEJCV3HoC_LbHmwGbaaWPh68JEs_65pia4XJqXLGeTLNoMhpOoWFuQHLuRUNPdZ9_01-Hto7T3DxAN2CoTjFgS-qPXCe2tEYQW7DO6F3JBLJoy4y7Jh9Uvf7WOu8N23DSs5x7D5pAmC/s1600/IMG_1598-2-T-final-886x1024.jpg" /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;">Vanilla Cookie Dough</div><div style="text-align: justify;"><ul><li>1/2 cup powdered sugar</li><li>3/4 cup unsalted butter</li><li>1/2 tsp salt</li><li>2 tsp vanilla extract</li><li>1 1/2 cups all-purpose flour</li></ul></div><div style="text-align: justify;">Filling</div><div style="text-align: justify;"><ul><li>1 egg white</li><li>1 tbs water</li><li>1/4 cup granulated sugar</li><li>2 tsp cinnamon</li></ul></div><div style="text-align: justify;">Icing</div><div style="text-align: justify;"><ul><li>1/2 cup powdered sugar</li><li>2 tbs heavy cream</li><li>1/2 tsp vanilla extract</li></ul></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-D-iJo6o5EZ6OMEqKPSR1mCTUvC5jFnrmfEOeBp9AzP9hLPiwc_LXW_WAQAr-0sgKxa_PBa9lxY0GqmzATV3yG41Jw6y_5YKo_rUOt3nWEgpX4Z7S6AEZRl4moGvNl49R_GWqYti0a3W/s1600/07835dd7ac8e3276c1fedf1a09dd7716.jpg" /></div><div style="text-align: justify;"><b>Instructions:</b></div><div style="text-align: justify;"><ol><li>Beat butter, sugar, salt and vanilla until light and fluffy, about 3 minutes. Add the flour and mix until just combined. Take dough out, pat into a large ball and flatten into a disk. Wrap disk in plastic wrap and refrigerate for 30-45 minutes or until well chilled.</li><li>Whisk the egg white and water together in a small bowl until foamy, set aside. In another small bowl, whisk sugar and cinnamon together and also set aside. On a thoroughly floured surface, roll the dough out into a 9x12" rectangle. Brush the egg white all over dough and sprinkle cinnamon sugar mixture on top evenly. Roll the dough into a long log very carefully and tight. Seal the edge with some if the egg white. For ease, cut log in half and wrap both halves separately in plastic wrap. Freeze until firm, about 20 minutes.</li><li>Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside. Remove one half if dough from freezer. Using a sharp knife, slice dough into 1/2" slices and place on prepared baking sheet. Bake for 12-14 minutes or until very lightly golden in top. Allow them to cool on baking sheets for 3 minutes before transferring to a wire rack to finish cooling. Repeat this process with the second log if dough.</li><li>While cookies are cooling, prepare icing by whisking powdered sugar, cream and vanilla until smooth. Once cookies are completely cool, drizzle the icing on with a spoon.</li><li>Cookies will stay fresh for up to 2 days stored in an airtight container.</li></ol></div><div style="text-align: justify;">More Deliciouse Recipe http://www.sprinklesomesugar.com/cinnamon-roll-cookies/<a href="http://www.sprinklesomesugar.com/cinnamon-roll-cookies/" target="_blank"></a></div>Unknownnoreply@blogger.com