CHEESY GARLIC ZUCCHINI BITES

July 23, 2019
There’s plenty to love about these cheesy garlic zucchini bites. they’re tender inner and crispy outdoor, type of like what you’d assume out of a extremely good tater tot. they’ve were given a ton of cheddar cheese jumbled together for that ooey-gooey component. 

They’ve were given garlic powder, sparkling dill, and green onion to make ’em even tastier. and all of that zucchini? it’s slight in flavor so it doesn’t overpower any of the other ingredients, however makes the bites gentle and, of direction, loaded with veggies.

CHEESY GARLIC ZUCCHINI BITES

Speaking of future health, did i point out that these tacky garlic zucchini bites are baked? commonly i fry my zucchini up in the shape of fritters, however that is my new favorite way– it’s simply as tasty, a whole lot much less messy, and ultra-dippable when they’re in those little chunk-sized bits.

That and the fact that this stuff smell amazing as they bake. consider the aroma of cheesy garlic bread in the oven, however with the expertise that what you’re cooking up is clearly now not all that bad for you. that’s essentially what you get right here,.. and the bites taste even higher than they odor.

CHEESY GARLIC ZUCCHINI BITES

INGREDIENTS

  • 2 cups shredded and patted dry zucchini (from about 2 medium-sized zucchini)
  • 1 1/4 cup plain panko bread crumbs
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 1/2 cup finely chopped green onion
  • 2 tablespoons chopped dill
  • 1 teaspoon Kosher salt, or to taste
  • 1 teaspoon garlic powder
  • Ranch, for serving

INSTRUCTIONS

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.
  3. One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.
  4. Bake until browned and crisp, about 30 minutes, flipping halfway through.
  5. Serve warm with ranch, for dipping, if desired.

BLUBERRY BREAKFAST CAKE

July 23, 2019
If i owned a bed & breakfast, i'd possibly wish that i didn’t ought to smooth house ordinary. No that’s not what I used to be going to write. I was going to inform you that I would likely make this blueberry breakfast cake.  

I've a lot in not unusual mainly in relation to baking and recipes. She sent me a recipe for blueberry breakfast cake that she made on mother’s day, because she knew I would really like it.  

BLUBERRY BREAKFAST CAKE

I made only tiny changes to the original recipe –  a little less sugar, baked at a lower temperature in an eight″ springform pan, half of the salt, with raw sugar on top, and many others.  

The recipe calls for buttermilk which performs great magic in this “espresso” styled breakfast cake. I t’s moist and absolutely full of juicy, ripe blueberries.

BLUBERRY BREAKFAST CAKE

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • Zest from 1 lemon
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour, plus 2 tablespoons
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 cups fresh ripe blueberries, picked over, rinsed and dried
  • 1/2 cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 325 degrees.
  2. Lightly grease and flour an 8-inch springform pan. Set aside.
  3. Set aside 1/3 cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.
  4. In a small bowl combine 2 cups of flour, salt, and baking powder. 
  5. In the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  6. Beat in the egg and vanilla just until incorporated.
  7. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining buttermilk until both are incorporated, repeat one more time. Remove the bowl from the mixer. The batter will be very thick.
  8. Gently fold in the floured blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  9. Scoop the batter into the prepared pan and spread evenly. Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar. Bake in a 325 preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
  10. Allow the cake to rest for 30-minutes before removing the sides of the pan. Serve warm or at room temperature. To keep longer, refrigerate leftovers. The warm cake will crumble a little more than a cooled cake but it's absolutely delicious.

CHICKEN POTATO BAKE RECIPE

July 23, 2019
Fowl potato bake – potatoes tossed in garlic and olive oil and baked to a golden brown with soft, juicy fowl thighs. this actually easy hen thighs recipe with potatoes is a circle of relatives preferred! its my cross-to recipe for when I want no-fuss, brief dinner ideas.

This bird potato bake is one of my cross-to dishes. i have served it extra instances than i'm able to remember, and every time it's far a big hit in the own family.

CHICKEN POTATO BAKE RECIPE

On this recipe, i baked boneless fowl thighs within the oven at the side of the potatoes. they each cook in the same quantity of time, so, it makes them an excellent match. in case you don’t have chicken thighs, you could additionally strive the usage of chicken breasts on this recipe.

For the potatoes, you could pick out between russet potatoes, pink potatoes or white potatoes. i maintain the skin on because it provides texture and its additionally consists of a variety of the nutrients.

CHICKEN POTATO BAKE RECIPE

INGREDIENTS

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

INSTRUCTIONS

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

July 22, 2019
Strawberry tiramisu with blueberries and raspberries is a scrumptious triple berry dessert! This fruity tiramisu recipe is nice, stunning, easy, and so delicious.

This strawberry tiramisu with blueberries and raspberries is so fruity, so colorful, and so delicious! It’s the ideal berry dessert for vacations.

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

This blueberry, raspberry, and strawberry tiramisu is filled with berries, whipped cream, lady fingers, and mascarpone cheese. I even added in a bit of raspberry liqueur in there for an extra kick, and it makes all of the difference. This triple berry dessert is a lot a laugh and so easy to make!

This triple berry dessert is made with blueberries, raspberries, and strawberries, plus some strawberry jam or jelly and I even brought in a bit of raspberry liqueur (chambord) for accurate measure. That’s quite a few berries, and they all create the perfect taste.

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

INGREDIENTS

  • 20 lady fingers 1 package (soft)
  • 1 1/2 cups heavy cream
  • 8 ounces mascarpone cheese
  • 1 cup white sugar divided
  • 1 teaspoon vanilla
  • 5 tablespoons Chambord raspberry liqueur, divided
  • 2/3 cup strawberry jam or jelly
  • 1 1/2 cups sliced strawberries
  • 1 cup fresh raspberries
  • 1/2 cup blueberries

INSTRUCTIONS

  1. Spray a 9x9 baking dish with nonstick spray
  2. Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
  3. In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.
  4. Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
  5. In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
  6. In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
  7. Start my smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
  8. Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
  9. Cover and refrigerate for a minimum of 4 hours.
  10. Serve cold.

SLOW COOKER CHICKEN PARM MEATBALLS

July 22, 2019
Need the cheesy, tomato-y goodness of chicken parmesan with out all of the breading and frying? with the assist of ground chook and the gradual cooker, you could make those juicy meatballs rather.

SLOW COOKER CHICKEN PARM MEATBALLS

You’ll come to be with all of the comforting flavors of chook parm, in lovely meatball shape — equipped to be crammed into rolls as subs or ladled onto pasta or gentle, creamy polenta.

After making the meatballs with each all white meat and all dark meat ground fowl, the dark meat received palms-down for its juicy texture and meatier taste. make the base of the meatballs — herbs, onions, panko, parmesan, and eggs — earlier than adding in the floor meat so that you don’t overwork the meat and emerge as with hard meatballs.

SLOW COOKER CHICKEN PARM MEATBALLS

INGREDIENTS

  • 2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 cup minced yellow onion
  • 1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chicken, preferably dark meat
  • 2 cups shredded part-skim mozzarella cheese (optional)

INSTRUCTIONS

  1. Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
  2. Place the eggs in a large bowl and whisk with a fork to break them up. Add the panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper and stir to evenly moisten and combine. Add the ground chicken and, using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
  3. Fill a medium bowl with water. Form the meat mixture into 1 1/2-inch meatballs (2 tablespoons each), wetting your hands in the bowl of water as necessary to keep the mixture from sticking. As each meatball is formed, place in the sauce (you will have about 1 1/2 layers of meatballs). Pour the remaining marinara sauce evenly over the meatballs.
  4. Cover and cook on the LOW setting until the meatballs are cooked through and the flavors meld, 6 to 8 hours. Sprinkle with the mozzarella cheese and cook covered in the last 15 minutes if desired. Sprinkle with more parsley or basil and serve with more Parmesan.

SPARKLING STRAWBERRIES AND CREAM CHAMPAGNE FLOATS

July 22, 2019
Fizzy and fresh ice cream floats receives a flowery upgrade with those strawberries and cream champagne floats!

I wasn’t certainly positive how champagne and ice cream might move, to be sincere. i recognise sorbet and fizz is conventional and scrumptious, however i’ve never had champagne with ice cream. i decided to just cross for it and the result was high-quality. it also actually did no longer harm that it changed into over one hundred levels this weekend in portland. these floats had been the most fresh treat.

SPARKLING STRAWBERRIES AND CREAM CHAMPAGNE FLOATS

So traditional. however then i also decided to include strawberry soda, which changed into an first rate preference, if i do say so myself.

Try to use an all-herbal strawberry soda (making your very own is extraordinary easy, too!) and an natural, exceptional vanilla ice cream. the use of extra dry champagne genuinely works to stability the wonder on this float. i used korbel’s extra dry champagne and it labored adorable.

SPARKLING STRAWBERRIES AND CREAM CHAMPAGNE FLOATS

INGREDIENTS

  • 1 generous scoop of high-quality vanilla ice cream
  • 1/2 cup strawberry soda
  • 1/2 cup extra dry champagne
  • 3 strawberries

INSTRUCTIONS

  1. Stem and slice two strawberries. Cut the third strawberry in half, keeping the stem attached.
  2. Place one sliced strawberry in the bottom of the glass. Top with a generous scoop of vanilla ice cream. Add another sliced strawberry on top.
  3. Slowly pour in strawberry soda, letting the soda fizz down before continuing.
  4. Slowly pour in champagne, letting the champagne fizz down before continuing each pour.
  5. Serve floats with a straw and spoon and place the sliced whole strawberry on the side of the glass for garnish. Cheers!

BLUEBERRY PIE COOKIES

July 21, 2019
Stuffed full of my mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are similar to ingesting an cute mini little blueberry pie. 

I can don't forget our own family selecting wild blueberries in the late summer time each yr, and looking forward to mom making a pie or  with our haul. With those teensy-tiny berries, it might positive take plenty of selecting to refill our buckets.  And it might sure take a number of picking for mom to have sufficient to whip up a proper pie.  however the reward turned into worth the paintings!

BLUEBERRY PIE COOKIES

I commenced by using whipping up a batch of my mother's homemade blueberry pie filling, that is sincerely simple to do.  It takes all of approximately 5 mins or much less at the stove top.

All you do is combine fresh blueberries, sugar, a chunk of water, and a bit cornstarch in a saucepan.  I additionally add a pinch of salt, a pinch of cinnamon, and a small contact of lemon juice to decorate the flavor.  carry all this to boil, and simmer it for about a minute until it's thick.

BLUEBERRY PIE COOKIES

Ingredients
For the Filling:

  • 1 T. butter
  • 1 pint (about 1 1/2 c.) fresh blueberries
  • 1/4 c. water
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1 tsp. lemon juice
  • pinch ground cinnamon
  • pinch salt

For Assembly:

  • Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
  • 1 large egg
  • 1/4 tsp. water
  • sanding sugar or granulated sugar for sprinkling on top (optional)

Instructions

  1. FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
  2. Bring to a gently boil over medium to medium-high heat.  Lower heat and simmer  for about 1 minute until thickened (mixture will be quite thick).  Set aside to cool slightly.
  3. FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
  4. Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
  5. Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
  6. Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water. 
  7. Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
  8. Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
  9. TO BAKE:  Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.

CHICKEN PARMESAN DIP

July 21, 2019
Fowl Parmesan Dip – A brief and smooth appetizer recipe that tastes just like fowl parmesan! Ricotta, marinara sauce, hen, mozzarella, and parmesan layered in a skillet and baked till warm! that is the closing easy dip recipe!

CHICKEN PARMESAN DIP

If you love conventional fowl parmesan, then that is the dip for you! i have been tossing around this smooth dip recipe concept for see you later and i am so satisfied that I ultimately were given around to making it because dang, it is so delicious! All you want is a few easy substances to make this fowl parmesan dip and it takes much less than half-hour to make begin to complete.

Now if you haven’t observed from each my bird parmesan filled shells and this chook parmesan dip, i love the flavors of bird parmesan.  The mixture of bird, marinara, and cheese is constantly scrumptious and as a dip, it’s very addicting!

CHICKEN PARMESAN DIP

Ingredients

  • 3/4 cup ricotta
  • 2 cups marinara sauce
  • 1 cup shredded chicken
  • 1 1/2 cups mozzarella cheese
  • 1/4 cup parmesan
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp italian seasoning

Instructions

  1. Preheat oven to 350 degrees.
  2. In a 8" skillet or pie plate, spread ricotta evenly on the bottom.  Top with half of the marinara sauce, chicken, and 1 cup of mozzarella cheese.  Sprinkle the seasonings on top before layering evenly the rest of the marinara, mozzarella, and parmesan.
  3. Place in oven and bake for 20 minutes.  Broil for an additional 2 minutes to help crisp up the top.  Serve with baguette or garlic bread.

SUMMER FRUIT BREAKFAST BAKE

July 21, 2019
Filled with entire grains and fresh fruit, this summer season Fruit Breakfast Bake requires minimal effort, leaves your home smelling scrumptious, and fills up the whole circle of relatives! this would be the proper breakfast!

SUMMER FRUIT BREAKFAST BAKE

So whilst i found the splendor that is a breakfast bake some months ago, i used to be hooked. believe this: you put in 15-ish mins of work throwing all of the ingredients right into a baking pan (or placing the kiddos to work layering everything in), then pop it inside the oven and go approximately your morning. 

I hope you experience this breakfast bake, and whether or not you're making it for a unique occasion like Father’s Day or simply any day of the week, i am hoping you like it as lots as we do.

SUMMER FRUIT BREAKFAST BAKE

Ingredients

  • 3 bananas sliced
  • ½ cup quinoa
  • ½ cup oats
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup sliced peaches
  • 1 cup sliced strawberries
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup coconut flakes or shreds

Instructions

  1. Grease a 9x13 inch baking pan and place banana slices in the bottom of the pan.
  2. In a separate bowl, combine quinoa, oats, brown sugar, cinnamon, and salt. Pour mixture over the bananas.
  3. Arrange sliced peaches and strawberries over the oat mixture.
  4. In a separate bowl, whisk together milk, eggs, and vanilla extract. Slowly pour mixture over the fruit.
  5. Sprinkle with coconut flakes.
  6. Bake at 375 degrees F for 1 hour, or until top is light brown and firm.
  7. Serve warm or cold, topped with yogurt, fresh fruit, or powdered sugar.

INSTANT POT PHILLY CHEESESTEAK

July 19, 2019
Immediately Pot Philly Cheesesteak is a simple and fun dinner recipe the entire circle of relatives will love!  Sandwiches full of gentle pork, with an smooth home made cheese sauce!

INSTANT POT PHILLY CHEESESTEAK

I like a great Philly Cheesesteak sandwich, it’s easily one of the final comfort foods for me and my circle of relatives.  What’s not to like about soften to your mouth pork smothered in a creamy cheese sauce? 

When executed effectively, you can have great soft and juicy meat in a snap, just like these instantaneous Pot hen thighs and my instant Pot Pulled red meat.

INSTANT POT PHILLY CHEESESTEAK

Ingredients
FOR THE MEAT:

  • 2 Pounds Top Sirloin Steak
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Large Onion, Sliced
  • 2 Cups Beef Broth

FOR THE CHEESE SAUCE:

  • 4 Tablespoons Butter, Divided
  • 2 Tablespoons Flour
  • 1/2 Cup Milk
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Dijon Mustard, Optional
  • 1/4 Teaspoon Hot Sauce, Optional
  • 3/4 Cup Shredded Cheddar Cheese
  • 4 Hoagie Rolls, For Serving


Instructions
FOR THE MEAT:

  1. OPTIONAL: For best results, place the steak into the freezer for 30 minutes. This makes thinly slicing the steak easier.
  2. Preheat the Instant Pot to Saute.
  3. Slice the steak into thin strips and season with garlic, salt, and pepper.
  4. Add two tablespoons of the butter to the hot Instant Pot. Add the steak, onion, and peppers and saute, stirring occasionally for 5 minutes.
  5. Turn the Instant Pot off. Pour the beef broth into the bottom of the pot and use a wooden spoon to deglaze the bottom of the pot.
  6. Place the lid on the pot and set to sealing. Cook on manual/high for 6 minutes.
  7. Allow the pot to come to pressure naturally for 10 minutes before removing the lid.

FOR THE CHEESE SAUCE:

  1. While the meat is cooking under pressure, heat a medium saucepan on the stove over medium heat.
  2. Add the butter and stir until melted. Sprinkle the flour over the butter, cook and stir for 1 minute.
  3. Slowly whisk the milk into the flour mixture, turn the heat to low and simmer for about 3 minutes until thick. Whisk in the salt, pepper, dijon mustard, and hot sauce.
  4. Remove the pan from the heat and stir in the cheese until melted.
  5. Remove the meat from the Instant Pot with a slotted spoon, discarding the broth.
  6. Serve the meat mixture in hoagies topped with cheese sauce as desired.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

July 19, 2019
This sparkling Cranberry White Chocolate Cake recipe is no doubt a brand new favorite! The cake is notably wet and flavorful and the cranberries upload the prefect burst of fruity flavor.

The cake itself is a little modification of my vanilla cupcakes, doubled. Dang is it top. it is so wet and the taste is to die for. i like that it’s one bowl and everything just receives combined together. One word about the integration – you don’t want to over blend the batter. as soon as the whole thing is mixed, you most effective want to combine until it’s clean.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

The cranberries get stirred in after the integration. This turned into my first time ever baking, or maybe tasting, sparkling cranberries. I didn’t comprehend they were so tart! however baked into the lightly dense cake, they're sweeter and delicious! i really like the pop of fruit in the cake.

The icing is full of white chocolate. It’s made essentially through making white chocolate ganache, then including butter and powdered sugar. delicious.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

INGREDIENTS
SPARKLING CRANBERRIES 

  • 2 cups fresh cranberries
  • 1 1/2 cups (310g) sugar, divided
  • 1 cup (240ml) water

CRANBERRY CAKE

  • 3 1/3 cups (433g) all purpose flour
  • 2 cups (414g) sugar
  • 2 1/2 tsp baking powder
  • 1 1/2 cups (336g) salted butter (340g), room temperature
  • 3 eggs
  • 2 tbsp vanilla extract
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) milk
  • 3 cups fresh cranberries

WHITE CHOCOLATE ICING 

  • 12 oz white chocolate chips
  • 3/4 cup (180ml) heavy whipping cream
  • 3/4 cup (168g) butter, room temperature
  • 8–9 cups (920-1035g) powdered sugar

INSTRUCTIONS
SPARKLING CRANBERRIES:

  1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  3. Add cranberries and stir to coat.
  4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  6. Set cranberries aside to dry for a hour or so.

CRANBERRY CAKE:

  1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
  2. Whisk together flour, sugar and baking powder in a large mixing bowl.
  3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
  4. Gently stir in cranberries.
  5. Spread batter evenly between the three cake pan.
  6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
  7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

WHITE CHOCOLATE ICING: 

  1. Place white chocolate chips in a metal bowl.
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow ganache to sit until mostly cool. It should be thick.
  6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  7. Add butter and beat until it is fully combined.
  8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

TO PUT THE CAKE TOGETHER:

  1. Remove cake domes from cakes with a large serrated knife.
  2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
  3. Add second layer of cake and add more icing on top in an even layer.
  4. Add final layer of cake on top and ice the outside of the cake.
  5. Top the cake with sparkling cranberries and add some around the edge, if desired.

SLOW COOKER TACO LASAGNA

July 19, 2019
Gradual Cooker Taco Lasagna – Layers Of Tortillas, Cream Cheese, Beans, Taco Meat, Enchilada Sauce And Cheese. flawlessly Creamy, cheesy And Has tons Of flavor. that is The pleasant Taco Lasagna Recipe!

This sluggish cooker taco lasagna is the proper meal for the ones busy afternoons. just throw everything in the crock pot during nap time and you’ll have something geared up on the desk via time for dinner! It’s filled with layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese and is really delicious. So smooth and tastes awesome. My own family ate this crock pot taco lasagna proper up!

SLOW COOKER TACO LASAGNA

This taco lasagna recipe is a dish that the whole circle of relatives will love and is ideal for week nights. My concept for this dish became a Mexican lasagna that I’ve been making for years. 

I wanted to find a manner to make it in the gradual cooker, so that I should prep it for the duration of nap time and feature it fine and hot with the aid of dinner time. Making this taco lasagna in the sluggish cooker was SO smooth and it became out delicious! It’s flawlessly creamy, tacky and has tons of flavor.

SLOW COOKER TACO LASAGNA

INGREDIENTS

  • 2 pounds hamburger
  • 3  tablespoons taco seasoning (divided)
  • 1 cup salsa
  • 8 ounces cream cheese (softened)
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces red enchilada sauce
  • 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
  • 4 large flour tortillas

INSTRUCTIONS

  1. In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa. Salt and pepper to taste.
  2. Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until  smooth and then add in the black beans.
  3. Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
  4. Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.

RASPBERRY VODKA LEMONADE

July 19, 2019
Raspberry Vodka Lemonade is simply the fruity cocktail you need to quench that thirst this summer. With sparkling raspberry juice and lemon juice, this lemonade is what you’ll want to cool off each single day!

In terms of summer time refreshment, my mind tends to continually go with the flow in the direction of the simplicity of selfmade lemonade.

RASPBERRY VODKA LEMONADE

That’s wherein this lovable vodka lemonade comes into play. while it’s warm as hell outdoor and all I need to do is grill, I seize a jar full of this lovely raspberry vodka lemonade and relax as the beef sizzles away.

I in my opinion love to make this recipe and go away a pitcher of it in the fridge (without the ice, thoughts you – no diluted cocktails in my residence!). you may sip on it all week and it’s so best to just have there awaiting you on the cease of a protracted day.

RASPBERRY VODKA LEMONADE

Ingredients

  • 12 oz raspberries
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3/4 cup vodka
  • 3 cups water

Instructions

  1. Run raspberries through a juicer and pour the fresh raspberry juice into a large pitcher filled halfway with ice. If you do not have a juicer, puree the raspberries in a blender or food processor. Then strain into a large pitcher filled halfway with ice.
  2. Add lemon juice, sugar, vodka and water to the large pitcher with raspberry juice.
  3. Stir to combine until the sugar has dissolved.
  4. Serve cold.

KEY LIME PIE BARS RECIPE

July 18, 2019
With summer time on its manner, I idea it might be an appropriate time to percentage these refreshing key lime pie bars. They’re the whole thing you adore about traditional key lime pie, with a delicious twist! I’m sort of obsessed! This time I went smooth at the cream cheese and simplest added a bit, just enough to thicken the bars a bit and provide them a bit more creaminess and tang.

KEY LIME PIE BARS RECIPE

They’re great easy to make and handiest require 10 substances. other than the chilling, they take about 35 mins to make, begin to complete. now not too horrific, proper?! these scrumptious key lime pie bars need to move on your must-make listing! They have been a big hit with my own family, I recognize they’ll get rave evaluations from yours too!

This dessert truely is the perfect treat to experience at some stage in the warm climate. The flavor of lime infused within the cheesecake/pie filling will hit the spot! we will without a doubt be bringing this to all of our summer occasions due to the fact we know it might be successful. be sure to present the recipe a try and let us understand the way it goes.

KEY LIME PIE BARS RECIPE

Ingredients
Crust

  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted

Filling

  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
  5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

MINI MEATBALL SPAGHETTI PIE RECIPE

July 18, 2019
One of our favourite food is spaghetti and meatballs.  My women love it and it’s a great recipe for Sunday dinner.  I got here up with a perfect twist on an age old way of life with the aid of turning it into Mini Meatball Spaghetti Pie.  It’s the appropriate a laugh meal for the girls or maybe a super sport day appetizer.

My girls are without a doubt choosy eaters, but they wolfed those up.  I made those as clean as possible through the use of Ragu Spaghetti Sauce as well as frozen meatballs.  i really like knowing that once i take advantage of Ragu I’m deciding on a sauce made with all natural components which might be farm grown.  since the sauce made this a lot less complicated, i used to be capable of create mini spaghetti pies.  The spaghetti pies are so smooth to make. 

MINI MEATBALL SPAGHETTI PIE RECIPE

Searching out small bitesize appetizers you could make on Oktoberfest birthday celebration, Superbowl or Gameday or this coming excursion season? do this filled Garlic Mushrooms. those brief and clean crammed mushrooms are rich and complete of flavors way to garlic, butter, parsley and cheese stuffing. they are the precise small chew appetizers!

You need to make certain to grease the muffin tin in order that the spaghetti doesn’t stick, but there’s three distinct suggestions to create the pies.  The spaghetti is combined with egg, butter and parmesan after which layered into the muffin tins like nests.  On top of every nest a ricotta and parmesan cheese mixture is dolloped.  A meatball is positioned on pinnacle after which a layer of sauce is poured over the meatball and it’s sprinkled with mozzarella cheese.  they're then baked to perfection.

MINI MEATBALL SPAGHETTI PIE RECIPE

Ingredients

  • 4 cup cooked spaghetti
  • 2 eggs
  • /3 cup melted butter
  • 1/2 cup Parmesan cheese
  • 3/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese
  • 16 oz Ragu Spaghetti sauce
  • 24 mini meatballs
  • 1 cup mozzarella cheese

Instructions

  1. Preheat the oven to 350 F. Grease each muffin tray with coconut oil.
  2. Combine the eggs, butter and parmesan cheese and pour over the cooked spaghetti.
  3. Spread the spaghetti mixture in the greased muffin tray by creating nests.
  4. Mix together the ricotta cheese and parmesan cheese and spread over the nests.
  5. Place a meatball on top, cover with spaghetti sauce and sprinkle with mozzarella cheese. Bake for 30 minutes.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

July 18, 2019
This Strawberry Cheesecake crammed French Toast is a lot easier to make than you would assume and is pretty tasty! wonder your own family or house guests with this delicious and clean breakfast!

Yep, you read that proper. Strawberry Cheesecake filled French Toast. If most effective laptop screens had smell and taste features, because this recipe is a good one! My husband and kids all raved about it and we found out that it honestly makes for pretty super leftovers too.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

I ought to admit that breakfast is not my finest energy. I suggest, except you be counted ingesting it, which i am definitely, really accurate at. however making it? no longer so much. I select a menu that calls for dumping one ingredient right into a bowl after which including water or milk to it before serving.

Despite the low bar I set for breakfast, I have to admit that this Strawberry Cheesecake crammed French Toast is quite dang tasty and may just be well worth the more attempt it takes to make in the mornings. real French bread is stuffed with a sweet cheesecake filling, cooked up like normal French Toast, then crowned with a strawberry glaze.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST

Ingredients

  • 1 cup mashed fresh strawberries
  • 1/2 cup white sugar
  • 1 Tbsp cornstarch
  • 1 cup cold water
  • 1/2 cup milk
  • 3 large eggs
  • 1 pinch cinnamon
  • 1 8 oz pkg cream cheese, softened
  • 1 tsp vanilla extract
  • 3/4 cup white sugar
  • 1 loaf French bread
  • 1 tsp butter
  • Whipped cream (optional)
  • Powdered sugar (optional)

Instructions

  1. In a medium saucepan, heat the strawberries and 1/2 cup white sugar over medium heat.
  2. In a small bowl, mix the cornstarch and water together and add to the strawberries.
  3. Cook and stir until thickened, about 3-5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
  4. In a shallow bowl, whisk the eggs, milk, and cinnamon together. Set aside.
  5. Mix the cream cheese, vanilla extract, and 3/4 cup white sugar together in a bowl, until smooth.
  6. Cut your French bread into slices that are 2 inches thick. Then cut a slit in each of the slices that reaches almost to the back, but doesn't break through the other side.
  7. Use a spatula to stuff the cream cheese mixture into the bread. Repeat with the remaining slices of bread.
  8. In a large skillet, heat the butter over low-medium heat.
  9. Dip the stuffed bread in the egg mixture, covering both sides and letting the excess drip off, then place in the skillet.
  10. Cook until golden brown on both sides, about 3 minutes per side.
  11. Top with strawberry syrup, whipped cream, and powdered sugar, if desired.

GARLIC BUTTER ROASTED CARROTS

July 18, 2019
Those Garlic Butter Roasted Carrots make the precise excursion aspect dish on your Christmas or Thanksgiving dinner! They’re at the table in half-hour or much less with only 4 components!

However come what may I still always locate myself scrambling for easy facet dishes to round out our vacation meals! these Garlic Butter Roasted Carrots are one in every of my preferred side dishes to make for the vacations due to the fact they’re short, easy to throw collectively in a pinch, and might even be crafted from frozen carrots. I know… so smooth, right!?

GARLIC BUTTER ROASTED CARROTS

And for the relaxation of the side dishes, simple salads or easy recipes like those Garlic Butter Roasted Carrots are flawlessly delicious and maintain all that hostess pressure in test – website hosting a holiday meal is lots of obligation! provide yourself a wreck!

My preferred component approximately this recipe is that it may be thrown together in much less than five minutes. using frozen carrots (thaw them for approximately an hour earlier than the use of for first-rate effects!) is a massive time saver, and apart from that it’s simply melting a few butter, adding the garlic and parsley, and tossing the whole lot together and into the oven. What will be less complicated than that!!?? And who doesn’t love their veggies smothered in butter?!

GARLIC BUTTER ROASTED CARROTS

Ingredients

  • 1 kilogram frozen baby carrots, defrosted for one hour (you can also use fresh - just blanch them in boiling water for about 3 minutes before using)
  • 1/3 cup salted butter, melted (if using unsalted butter, add 1/2 teaspoon of salt after it's melted)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • fresh parsley, chopped, for garnish (if desired)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add the baby carrots to your favourite 9-inch by 13-inch (or equivalent size) baking dish.
  3. Combine the melted butter with the garlic powder and dried parsley and drizzle it over the carrots, tossing well to coat.
  4. Roast at 375 degrees Fahrenheit for about 25 minutes or until the carrots are just barely fork tender.
  5. Serve immediately.

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