PUMPKIN CRUMB CAKE MUFFINS

November 30, 2019
These super soft pumpkin cake muffins area unit topped  with pumpkin spice crumbs and finished with sweet maple icing. 

Or so I assumed till I created these pumpkin cake muffins. Beneath pumpkin spice crumbs (!!) There’s associate irresistible pumpkin cake– and that I, for one, cannot resist something pumpkin. Each the quick bread itself and also the crumbs area unit equally impressive. Theres completely no selecting the crumbs off these orange beauties. High the pumpkin muffins with a touch maple icing and there’s essentially no want for the other food. 

PUMPKIN CRUMB CAKE MUFFINS
PUMPKIN CRUMB CAKE MUFFINS

Like mechanism, Sept rolls around and that we all go crazy for these pumpkin cake muffins. They’re the right combination of everything we have a tendency to love concerning fall. Their ease and style conjointly facilitate North American country transition into the chillier months.

Optional Maple Icing
Maple icing is facultative, however I don’t assume we should always ever label icing as associate option! Honestly although, they style nice even while not it. Conjointly honestly, the maple icing oozy into the crumb topping is best than you'll imagine.

PUMPKIN CRUMB CAKE MUFFINS

INGREDIENTS :
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
Crumb Topping:
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons (30ml) pure maple syrup
INSTRUTIONS :
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

LEMON COCONUT BARS

November 30, 2019
This instruction for Lemon Coconut Bars is nothing wanting refreshing. A tangy, sweet, tropical delight suited utterly to summer!

Our instruction for Lemon Coconut Bars combines tang-tastic lemon and subtly sweet coconut flakes for the proper summer indulgence. The number of flavor these bars contain is borderline unbelievable (it’s like Lemon Brownies and Coconut Sheet Cake had a baby), and therefore the combination ends up in a mini-vacation with each bite.

LEMON COCONUT BARS
LEMON COCONUT BARS

Some individuals decision them cooked coconut lemon squares. I say decision them no matter you would like as long as they’re on the menu. Lemon Coconut Bars area unit an authorized crowd entertainer, creating summer BBQ’s higher for as long as I will bear in mind.

There area unit some variations for Lemon Coconut Bars, that we’ll bit on later. This instruction is analogous to the lemon coconut bars Southern Living has shared, however higher (because confectioners sugar makes everything better).

LEMON COCONUT BARS

INGREDIENTS :

  • 4 Large Eggs
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Baking Powder
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Powdered Sugar
  • 3/4 Cup Cold Butter
  • 1/2 Cup Fresh Lemon Juice
  • 3/4 Cup Sweetened Flaked Coconut

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Combine flour and confectioners' sugar and butter in a food processor.  Pulse until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes
  3. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown.
  4.  Cool on a wire rack. Cut into bars.

HOMEMADE BREADSTICKS RECIPE

November 28, 2019
These straightforward home-brewed Breadsticks rise quickly Associate in Nursingd area unit wiped out but an hour! They are soft, saporous and have a delicious cheese butter topping. Excellent for beginners! 

Homemade breads area unit a favourite in my house and area unit forever gone thus fast! And since this breadstick instruction is really easy, I even have no downside creating all the time! searching for alternative straightforward bread recipes? verify my straightforward staff of life, garlic cheese rolls, white bread and home-brewed bread bowls.

HOMEMADE BREADSTICKS RECIPE

While I like creating home-brewed rolls, these breadsticks area unit heaps|most} easier and a lot quicker. I favor to form this bread instruction once I’m in a very hurry, as a result of they rise quickly Associate in Nursingd area unit wiped out but an hour. You can’t beat that!

To store breadsticks, merely wrap in foil or place in a very nada prime bag. simply check that they’ve cooled utterly before storing. The breadsticks can keep for regarding 3-5 days hold on at temperature.

HOMEMADE BREADSTICKS RECIPE

INGREDIENTS :

  • 1 1/2 cups warm (about 110°F) water
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon Italian seasoning
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 cup salted butter
  • 3-31/2 cups all-purpose flour , plus more for rolling
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 1 1/2 Tablespoons grated Parmesan cheese

INSTRUCTIONS :

  1. In a small bowl, mix the water, yeast, and sugar until just combined. Cover with saran wrap and let sit for 5 minutes, or until it begins to foam.
  2. In large bowl, combine, 1 cup flour and salt. Stir in yeast mixture and olive oil and begin to knead by hand or using a dough hook. Add 1/2-cup flour at a time until the dough is smooth, but not sticky. Cover the bowl with saran wrap and allow the dough to rise for 15 minutes. 
  3. Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.
  4. Lightly flour the counter or a breadboard and roll out into a rectangle. Use a pizza cutter to cut into 16 pieces. Leave long or twist the ends and then place the breadsticks on baking sheets. 
  5. Melt 4 Tablespoons butter and stir in garlic powder, Italian seasoning, parsley flakes, and Parmesan cheese. Brush over the tops of the breadsticks. 
  6. Bake 12 to 15 minutes, or until the bottom of the breadsticks are lightly browned. Brush any leftover butter over the top when they come out of the oven.

KETO SAUSAGE STUFFING

November 28, 2019
Get ready for a preposterously sensible keto stuffing formula that's good for the vacations then flavourous that you’ll wish to create it ALL the time. Ketoers and non-ketoers alike can love this Keto Sausage Stuffing!

This keto stuffing formula is therefore, so good. Therefore sensible that I reasonably wish to prevent putting this on ink post right away and build some. I grew up in a very house wherever stuffing was an everyday dinner incidence year-round  because of the magic of boxed kraft paper Stove high Stuffing, therefore I’m undoubtedly Associate in Nursing eat-stuffing-whenever-it-sounds-good reasonably gal.

KETO SAUSAGE STUFFING
KETO SAUSAGE STUFFING

Even if you usually solely eat stuffing throughout the vacations, this Keto Sausage Stuffing formula could be adequate to sway you into consumption it a lot of oft. it's detonating with flavor and uses muggins bread to function the bread backup man. It’s undoubtedly definitely worth the further step of creating muggins bread — I’ve tried some keto stuffing recipes that antedate bread or use pork rinds, and that they simply aren’t a similar. these items is 100% price it! 

You can build another version of this stuffing by victimization my Keto quick bread Muffins formula rather than the muggins bread. you'll be able to build muffins because the formula is written, or bake the formula in Associate in Nursing 8×8″ oven-safe dish. (Keep an eye fixed thereon, however you may probably ought to bake it 25-35 minutes if you go that route.)

KETO SAUSAGE STUFFING

INGREDIENTS :

  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1 1/2 cups shredded mozzarella cheese low-moisture and part-skim
  • 2 tbsp cream cheese
  • 1 tbsp Swerve Confectioners
  • 2 tsp Italian seasoning
  • 1/2 tsp baking powder
  • 2 large eggs slightly beaten
  • 2 tbsp heavy whipping cream

Stuffing Ingredients:

  • Bread above, cut into 1/2” squares
  • 2 lbs ground pork
  • 1/2 tsp salt
  • 1 tsp fennel seed
  • 3 tbsp butter
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped white onion
  • 1 1/2 tbsp poultry seasoning
  • 12 oz chicken broth
  • 3 large eggs slightly beaten
  • 1/2 cup fresh parsley

INSTRUCTIONS :
Bread Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
  2. Combine coconut flour, Swerve Confectioners, Italian seasoning, baking powder, and salt in a small bowl and set aside.
  3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
  4. Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
  5. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
  6. Place it on your lined baking sheet and roll it out into a rectangle, 1/3” thick.
  7. Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
  8. Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.

Stuffing Instructions:

  1. Heat oven to 350 F.
  2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
  3. In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
  4. Pour chicken broth into mixture and stir to combine.
  5. Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
  6. Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
  7. Pour mixture into a casserole dish lightly greased with butter.
  8. Bake for 40 minutes, rotating the casserole dish halfway through.

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

November 27, 2019
Cheesy soft rolls of dish dough filled with tender chunks of chicken, sweet BBQ sauce, cut purple onion and salty bacon bits!

Everybody loves dish and what higher thanks to build your besties happy than with this luscious party food! whether or not you’re having the ladies over for a glass of wine, or the total gang for the massive game, you’ll thrill your guests with these tasty, hearty dish Rolls. Not a giant fan of BBQ chicken pizza? No worries, modification it up and use your favorite dish toppings instead. If you’re coated up with teenagers on the weekends, or susceptible to impromtu slumber parties, this is often the direction for you! build many pans of dish rolls, every with completely different fillings to suit all their cravings.

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE
CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

I build cooked chicken all the time throughout the winter months. It’s executive for salads, sandwiches, soups, casseroles so several alternative uses, and it’s nice in these dish rolls too. you simply would like one cup of finely cut tender chicken for this direction. These ar such a lot easier to form than you’d suppose so smart. Sink your teeth into the sweet BBQ sauce, tender bites of chicken and every one that sleazy goodness! i really like the minced purple onion scattered throughout the layers and layers of pertness. And bacon! Don’t forget to feature a touch fragmented bacon for a very nice salty bite. I cannot wait to form these again!

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

INGREDIENTS :

  • 1 1/4 cups shredded part-skim mozzarella cheese, divided
  • 1 cup finely chopped cooked chicken (rotisserie, poached, etc)
  • 3 tablespoons finely chopped red onion
  • 1 pound fresh, frozen or refrigerated pizza dough, thawed
  • 1/2 cup sweet BBQ sauce, plus extra for serving
  • chopped fresh parsley leaves for garnish
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 3 slices bacon, cooked crisp, drained and finely chopped (optional)
  • 1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl

INSTRUCTIONS :

  1. If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
  2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
  3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won’t hold it’s shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
  4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
  5. Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
  6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
  7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

BACON CHEESEBURGER GRILLED CHEESE CASSEROLE

November 27, 2019
Bacon beefburger Grilled Cheese Casserole is a straightforward hamburger casserole direction loaded with boeuf, onions and cheese all sandwiched between layers of cooked bread.

This hamburger casserole takes but forty five minutes from begin to complete and serves six folks. To make this beefburger casserole, I started by preparation some boeuf in a very giant frypan with a dab of oleo.

BACON CHEESEBURGER GRILLED CHEESE CASSEROLE
BACON CHEESEBURGER GRILLED CHEESE CASSEROLE 

I fragmented the bottom beef well whereas it absolutely was preparation.When the bottom beef was absolutely overdone, I additional some diced onions to the pan.

I stirred the onions into the meat and left them to cook for a number of minutes stirring often.

BACON CHEESEBURGER GRILLED CHEESE CASSEROLE

INGREDIENTS :

  • 1/4 cup mayo
  • 1/4 cup ketchup
  • 1 tbsp mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb lean ground beef
  • 1 cup yellow onion, diced
  • 1/2 cup real bacon bits
  • 2 tsp onion powder
  • 12 slices bread
  • 1/2 cup margarine
  • 4 cups shredded mozzarella and cheddar blend

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Cook ground beef in a large frying pan over medium-high heat with a dab of butter or margarine.
  3. Crumble ground beef well while it's cooking.
  4. Once the ground beef is cooked, drain excess grease from the pan.
  5. Add the diced onions to the pan with the ground beef and stir well.
  6. Continue cooking for a few minutes, stirring occasionally.
  7. Remove the pan from the heat and add bacon bits, mayo, ketchup, mustard, salt, pepper and onion powder. Stir well.
  8. Spread 6 of the slices of bread with 1/4 cup of the margarine and then cut them in half.
  9. Lay the pieces of bread, margarine side down, in a greased 9 x 13 inch baking dish.
  10. Sprinkle 2 cups of the cheese on top of the bread.
  11. Spoon the meat mixture on top of the cheese and spread it out evenly.
  12. Sprinkle the remaining 2 cups of cheese over the meat.
  13. Spread 6 more slices of bread with 1/4 cup of margarine and cut them in half as well.
  14. Lay the pieces of bread, margarine side up, on top of the casserole.
  15. Place the dish in the oven and bake until the top bread is golden brown. 20-24 minutes.
  16. Serve and enjoy

CHEESY MEATBALL BITES

November 27, 2019
Cheesy dish course bites created with crescent dough, frozen meatballs, pasta sauce sauce and plenty of cheese! simple dish course formula good for parties & game day.

These chintzy dish Bites square measure one in every of my favorite dish appetizers ever. They’re solely four ingredients and super quick to form and have quickly become one in every of my most well liked course recipes.

CHEESY MEATBALL BITES
CHEESY MEATBALL BITES

I’ve created these dish bites 2 alternative ways. A method I’ve created them is victimisation the Triangle crescent rolls pieced along like I depict within the video higher than. The opposite method is victimisation the spherical crescents! this can be my most well-liked method being as you don’t got to worry concerning cutting it or reshaping it to form the formula. You simply open the package and begin golf shot the formula along.

How does one build chintzy dish appetizers?
Making these chintzy dish bites is thus simple! You’ll would like Associate in Nursing 8-oz will of crescent rolls, some cheese cheese, pasta sauce sauce and in fact, the meatballs. I simply use the frozen, pre-made meatballs that I purchase from the shop. I list my favorite sorts below! heat up your kitchen appliance and spray your gem tin with non-stick spray. Press the crescent rolls into the individual gem tins, then spoon some pasta sauce sauce on prime. Sprinkle a number of the cheese and repeat the layers, ending in additional cheese. Bake the dish bites and serve forthwith. If you’re transfer them to share at a celebration, I like to recommend heating them up within the kitchen appliance for 3-5 minutes once you arrive, and so serving them either within the gem tin or on a ceramic plate like I describe below.

CHEESY MEATBALL BITES

INGREDIENTS :

  • 1 cup shredded mozzarella cheese
  • about 1/2 cup marinara sauce
  • 1 8- oz can Pillsbury Crescent rolls
  • 12 meatballs I used pre-made, frozen ones

INGREDIENTS :

  1. Preheat oven to 375 degrees F. Spray a regular sized muffin pan with non-stick spray.
  2. Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it's much easier shown!) You can also use the round crescents and not worry about cutting the dough or anything- just use one roll per muffin cup. 
  3. Press each square into one of the muffin cups, doing your best to press down into the cup and somewhat up the edges.
  4. Spoon about 2 teaspoons of marinara sauce into the bottom of each crescent dough cup. Follow with a spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with more mozzarella cheese.
  5. Bake for 15-17 minutes, until crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.

SAN FRANCISCO CIOPPINO

November 26, 2019
Considered by several to be the signature dish of port of entry, Cioppino could be a wondrous food stew that's excellent for fun and holidays. Serve this with crusty bread to sop up all the delicious broth for a very Californian eating experience!

Turns out cioppino is straightforward to create then delicious. It are often created with nearly any combination of food, however whole Dungeness crabs within the shell, clams, shrimp, bay scallops, and mussels ar classic choices. It’s an excellent big day instruction for the vacations or dinner parties.

SAN FRANCISCO CIOPPINO
SAN FRANCISCO CIOPPINO

Almost each food eating house of note in port of entry has cioppino on its menu. It absolutely was created here within the late 1800’s by Italian immigrants from the city region of European nation, UN agency lived and worked as fishermen within the North Beach space of town by the Bay.

Regardless, cioppino is historically created with the freshest food doable in an exceedingly skinny broth made of tomatoes, herbs, and vino. The catch of the day from the port of entry bay is sometimes a mixture of Dungeness crab,  clams, bay scallops, shrimp, squid, mussels, and fish.

SAN FRANCISCO CIOPPINO

INGREDIENTS :

  •  1/2 cup butter
  •  4 cloves garlic, minced
  •  1/2 bunch fresh parsley, chopped
  •  1 tablespoon dried basil
  •  1 teaspoon kosher salt
  •  1/2 teaspoon dried thyme
  •  1 onion, chopped
  •  1 fennel bulb, thinly sliced
  •  1 1/2 cups white wine (optional - can replace with additional fish or chicken stock)
  •  1 (28 ounce) can crushed tomatoes
  •  1 (14.5 ounce) can diced tomatoes
  •  5 cups fish or seafood stock
  •  1/2 teaspoon dried oregano
  •  1/2 teaspoon crushed red pepper flakes
  •  2 bay leaves
  •  2 pounds crab (I used 1 whole cooked Dungeness crab, with its legs removed from its body)
  •  1 pound uncooked large shrimp, peeled and deveined
  •  1 pound bay scallops
  •  1 pound small clams
  •  1 pound mussels, scrubbed and debearded
  •  1/2 pound cod fillet, cut into large chunks (or other firm-fleshed fish like halibut or salmon)
  •  Fresh basil and parsley, chopped, for garnish

INSTRUCTIONS :

  1. Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes.  Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
  2. Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low.  Simmer for 30 minutes so the flavors can blend.  While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
  3. Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open.  Then add the crab legs and cook for another minute, followed by the shrimp and scallops.  Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
  4. Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil.  Serve with warm, crusty sourdough bread!  Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.  

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

November 26, 2019
Thick & chewy maraschino cherry chocolate chip cookie instruction! Candied cherry cookie recipe.

I need to work and created 5 check batches! A number of the batches were pretty funny wanting – operating with an add in like maraschino cherries are often exhausting as a result of they need most wetness. However I finally got the instruction simply right!

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES
MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

The ones I armored  her didn’t have chocolate chips therefore you'll undoubtedly build these cherry cookies while not the chips, except for United States of America chocolate lovers, additional chocolate the better!

I’d bet these maraschino cookies would even be specific with chocolate chips!

The combination of maraschino cherries and chocolate chips strikes a chord in my memory of this delicious cherry cordial frozen dessert that the frozen dessert look close to our house has. I like the style of cherry frozen dessert, particularly if there’s chocolate .

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

INGREDIENTS :

  • 1 egg
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • 1/2 stick unsalted butter, softened
  • 3/4 cup brown sugar
  • Small amount of pink gel food coloring
  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish)
  • 3/4 cup semi-sweet chocolate chips (plus extra for garnish)

INSTRUCTIONS :

  1. Preheat the oven to 350º F.
  2. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
  3. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
  4. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
  5. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
  6. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
  7. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

FLOURLESS PUMPKIN BROWNIES

November 26, 2019
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.

FLOURLESS PUMPKIN BROWNIES
FLOURLESS PUMPKIN BROWNIES

So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.

FLOURLESS PUMPKIN BROWNIES

INGREDIENTS :

  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping

INSTRUCTIONS :

  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

LOW CARB CHEESESTEAK GROUND BEEF

November 25, 2019
This low carb cheesesteak pan victimisation hamburger may be a keto dinner you'll be able to whomp up any day of the week. Eat it as is, on prime a dish or perhaps on a roll for those not investigation carbs. 

It’s sort of a deconstructed cheese burger with peppers and onions. I Ate it on a dish and spouse Ate his with rice. It had been delicious and took very little time to create.

LOW CARB CHEESESTEAK GROUND BEEF
LOW CARB CHEESESTEAK GROUND BEEF

Below you'll be able to see however I created this straightforward dinner formula. I started with one kitchen appliance safe pan and brunette the bottom beef with some cut of meat seasoning. Within the different pan I began to saute the vegetables. Once they were each done, I combined them and wet cheese on prime.

First of all this is often terribly tasty right out of the pan. I Ate it for lunch like this. For dinner, I added  it to a dish for a burger kind dish. You may additionally eat it with rice like my spouse or on a breadstuff, each of that don't seem to be low carb however could be associate degree possibility for different members of the family.

LOW CARB CHEESESTEAK GROUND BEEF

INGREDIENTS :

  • 2 cups green pepper strips
  • 1/4 cup onion, sliced
  • 1/2 cup mushrooms, thinly sliced
  • 3 oz provolone cheese
  • 1 1/2 lbs ground beef
  • 1 cup red, orange and yellow pepper strips
  • 3 oz gruyere or swiss cheese
  • 1 tablespoon steak seasoning
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Heat up a large oven proof skillet and add in the ground beef. Sprinkle the steak seasoning on top and brown the meat.
  2. In the meat time heat up another large skillet and add in the oil and vegetables. Saute until the vegetables are cooked through.
  3. Pour the cooked vegetables onto the ground beef and mix well. Sprinkle cheeses over top and set under the broiler
  4. Broil until the cheeses are melted and starting to brown.
  5. Serve as is, over lettuce, or if not low carb, use buns or rice

FREEZER BREAKFAST SANDWICHES

November 25, 2019
Freezer Breakfast Sandwiches created with baked eggs and flat-top with cheese, sausage, bacon, or ham on Associate in Nursing English muffin. These build ahead sandwiches area unit straightforward and delicious.

Making meals before time is one amongst the bests gifts you'll be able to provide yourself. You'll impart yourself when you heat one amongst these deep freezer Breakfast Sandwiches. scrutinize my different deep freezer Friendly Recipes like these Swedish Meatballs and homemade  Crepes!

FREEZER BREAKFAST SANDWICHES
FREEZER BREAKFAST SANDWICHES

Another issue I needed to entails is that you just will undoubtedly customise them. I build my {freezer|deep-freeze|Deepfreeze|deep deep freezer|electric refrigerator|fridge} breakfast sandwiches with Associate in Nursing English muffin as a result of I believe english muffins store best within the freezer, and my family loves them. You'll additionally strive creating them with bagels, or sandwich thins.

Also, if you needed to create them healthier there area unit such a lot of ways in which to try and do this. I actually have an entire section (see below) with concepts of the way to build healthy deep freezer breakfast sandwiches.

FREEZER BREAKFAST SANDWICHES

INGREDIENTS :

  • 12 eggs
  • 1/2 teaspoon freshly ground black pepper
  • 12 slices cooked bacon, sausage patties, ham, or canadian bacon
  • 12 English muffins
  • 2 Tablespoons milk
  • 1 teaspoon salt
  • 12 slices cheddar cheese , or your favorite cheese

INSTRUCTIONS :

  1. Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan
  2. Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
  3. Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.
  4. Remove from oven and allow to cool before cutting into 12 squares. 
  5. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
  6. To Freeze:
  7. Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month. 
  8. To reheat:
  9. Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
  10. You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.

EASY BAKED MEATBALLS

November 25, 2019
If you have been searching for an easy direction for straightforward Baked Meatballs, you will love this recipe! Created with hamburger, Parmesan cheese, lots of spices, eggs, breadcrumbs, and water. 

Cooking meatballs within the kitchen appliance could be a stunning issue and easy by nature! Not solely is it abundant neater than sauteing meatballs, however it’s additionally abundant easier than sauteing multiple batches in an exceedingly pan. With my kitchen appliance baked methodology, you'll be able to create all of the meatballs directly.

EASY BAKED MEATBALLS
EASY BAKED MEATBALLS

Yes! These straightforward to form meatballs raw or absolutely soft-bo. Merely line a baking sheet with parchment paper, prepare the meatballs facet by facet on the ready sheet, and so pop the pan directly into the Deepfreeze. Once the meatballs have frozen enough to be solid to the bit, you'll be able to transfer them into a Deepfreeze safe bag or storage instrumentality, and so come back to the Deepfreeze. The meatballs can keep, hold on within the Deepfreeze, for two months. Once you’re able to use them, thaw within the icebox nightlong, then cook as directed.

EASY BAKED MEATBALLS

INGREDIENTS :
For the Easy Baked Meatballs:

  • 1 pound ground beef
  • 1 and 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (less if you prefer, but meat loves salt) 
  • 1 large egg
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 cup freshly grated Parmesan cheese 
  • 3/4 cup breadcrumbs 
  • 1/2 cup lukewarm water

For the Easy Marinara Sauce:

  • 3 tablespoons olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 and 1/2 teaspoons Italian seasoning
  • 2 cloves garlic, minced 
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Extra Parmesan cheese, for serving 

INSTRUCTIONS :
For the Easy Baked Meatballs:

  1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
  3. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 
  4. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked though.
  5. While the meatballs bake, make your marinara!

For the Easy Marinara Sauce:

  1. Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
  2. When meatballs are done cooking, add them to the sauce, stir to coat, and serve!

PERFECT FRIED PICKLES RECIPES

November 24, 2019
These absolutely golden deep-fried pickles ar simple to create and ar an {ideal} appetiser idea for a celebration. Once you style this batter formula you’ll need to use it for everything!

Although you'll be able to substitute water for the brewage during this formula, Epicurious explains the advantages of mistreatment brewage in batters like this.

PERFECT FRIED PICKLES RECIPES
PERFECT FRIED PICKLES RECIPES

Don’t smother the pickles in an excessive amount of batter. You don’t need to lose the pickle during a spherical mound of batter, you would like the batter and therefore the pickle to go with one another.

Be sure to run the battered pickles on the rim of the batter bowl to drip off excess batter. You would like to be able to clearly see the ridges within the pickle before you fry it.

PERFECT FRIED PICKLES RECIPES

INGREDIENTS :

  • 16 oz. dill pickle slices
  • ½ cup self rising flour
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/8 cup corn starch
  • ½ cup cold beer pale ale works well
  • 1 quart vegetable oil
  • 1 teaspoon garlic powder

INSTRUCTIONS :

  1. Dry each side of the pickles on paper towels, they’ll cling onto the batter this way.
  2. Whisk the dry ingredients together, then add in the cold beer. Stir to combine, lumps in the batter are fine.
  3. Place the batter in the fridge while the oil heats up.
  4. Use an oil thermometer and heat 2 inches of oil in a dutch oven to 375 degrees. It’s important for the temperature to be exact. A deep fryer may also be used.
  5. Once heated, fry the pickles in batches. Place about 8 pickles into the batter. Pick them up one at a time and use the rim of the bowl to rid each one of excess batter, you want a thin coating and need to be able to see the ridges in the pickle.
  6. Use a spider strainer to carefully lower the pickles into the heated oil. Fry for about 1 ½ minutes, until golden. Use the spider strainer to remove and place on a paper towel-lined plate. Repeat until all pickles are fried.
  7. Serve with Ranch or Chipotle Ranch Dressing, ketchup, or sriracha mayo, or homemade Comeback Sauce.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

November 24, 2019
Overnight Breakfast dish Casserole direction - a straightforward and delicious make-ahead breakfast casserole! Tortillas full of sausage, hash browns, and cheese screw-topped with a mix of half-and-half, eggs, salt, and pepper. Will add onion, bell pepper, spinach, diced tomatoes and inexperienced chiles, or mushrooms to the dish mixture. Nice for breakfast, lunch, dinner, baby showers, long guests, faculty mornings, tailgating, and potlucks. 

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE
OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

This long Breakfast dish Casserole is incredibly straightforward to create. begin with browning the breakfast sausage in a very frying pan. Take away the steamed sausage from the frying pan, however leave the grease. Add a bag of sliced hash browns and cook the hashbrowns till they begin to brown. Place the steamed sausage, hash browns, and a few cheese on prime of a flannel cake and roll up. Place in a very baking dish. Whisk along the eggs and cream and pour over the burritos. Prime with additional cheese and canopy and refrigerate. Pull the casserole get in the morning and bake. Straightforward Peasy!

I used flour tortillas during this long Breakfast dish Casserole. Be happy to swap them for corn tortillas. You may get additional breakfast burritos victimization corn tortillas as a result of they're smaller.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

INGREDIENTS :

  • 2-1/2 cups shredded cheddar cheese
  • 6 eggs
  • 2 cups half-and-half
  • 1 (16-oz) roll breakfast sausage
  • 1 (20-oz) package refrigerated hash browns
  • 10 flour tortillas
  • salt and pepper, to taste

INSTRUCTIONS :

  1. In a large skillet over medium-high heat, cook sausage until no longer pink. Remove sausage from skillet.
  2. Add hash browns to skillet and cook until starting to brown.
  3. Spray a 9x13-inch baking dish with cooking spray.
  4. Mix together sausage, hash browns and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
  5. Whisk together egg and half-and-half. Pour over tortillas.
  6. Cover with foil and refrigerate overnight.
  7. When ready to bake, preheat oven to 350ºF. Bake covered for 30 to 40 minutes.
  8. Remove foil and sprinkle with remaining 1/2 cup of cheese over enchiladas. Bake for 5 - 10 more minutes, until cheese has melted.


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