Freezer Crock Pot CookingLoving My Nest. Welcome Pinners!!!
First I have to say: WOW! I am totally shocked at the response to this post! I’ve had a lot of people ask about the shopping list I used. Here it is! This includes all the things I wouldn’t normally have in my pantry. **Update** I now have a FAQ page complied from common questions. More Meals If you haven’t yet make sure to check out the follow up cooking days with more recipes and shopping lists:Freezer Crock Pot Meals Round 2Freezer Crock Pot Meals Round 3 Or check out this great e-cookbook with other great recipes Please also stop by my Facebook page and say hi!
21 Ways To Bling Out Your Brownies. Scary Easy Pumpkin Chocolate Chip Cookies. Cake Batter Fudge - 10 Minute Recipe! Ok people. This post is coming to you in less time than it took to actually make this stuff. Which was at most 10 minutes. Want an easy and amazing treat this weekend?
Or right now? I hope you have the following things: yellow cake mix butter milk confectioners’ sugar Because that’s all you need. 1 cup yellow cake mix + 1 cup confectioners’ sugar in microwave safe bowl (yeah, that means this stuff is not going near a pot or the oven. Mix ‘em together. Add 1/2 stick (1/4 cup butter) and 1/4 cup milk. I cut up my stick of butter because I decided I could afford the extra 10 seconds of effort. Place in microwave for 2 minutes. Take it out and stir immediately. Now it looks like cake batter. Mix in sprinkles and pour into a greased pan or, as I did, a plastic container. Oh, and did I mention that you could do this WITHOUT DAIRY?
Balsamic Chicken - Family Spice. This easy marinade will make your everyday chicken dinner, something extraordinary.
Recipe adapted from Giada De Laurentis, Everyday Italian: 125 Simple and Delicious Recipes Instructions: In a large bowl whisk together: 1 cup extra-virgin olive oil 1 cup balsamic vinegar, red 1/2 cup lemon juice 1/2 cup dijon mustard 3 garlic cloves , crushed 2 tsp salt 2 tsp black pepper, ground Add to the marinade: 6 chicken thighs 6 chicken drumsticks Turn the chicken pieces to coat, cover the bowl and refrigerate for at least 2 hours and up to one day. The longer it marinates, the better. Preheat oven to 400ºF. Grand Cayman & No Bake Cookies and Cream Bars. Grand Cayman & No Bake Cookies and Cream Bars Yesterday we arrived on the third leg of our June trip.
After traveling from Miami to Key West to Cape Cod, we are now enjoying eight days of laying on the beach, scuba diving and great food in Grand Cayman. I love this place! Three years ago Andrew and I were married in the Cayman Islands on Seven Mile Beach. With twenty-three good friends and family we celebrated for a full week filled with scuba diving, great food, and fun! I walked down the aisle to the sound of a steel drum band. The wedding ceremony was incredible and we couldn’t have asked for a better setting. After the reception we had cocktails and dinner at the beachside restaurant Hemingways. Last night we celebrated our third wedding anniversary at the Grand Old House, a 103 year old plantation house right on the water’s edge over looking the Caribbean Sea. Now onto a wonderful and super quick recipe for a crowd pleasing dessert. Dominican Cooking – Food, recipes, dishes and culinary culture. Caprese on a Stick. Here’s a last minute appetizer for your Labor Day barbeques.
I love Caprese Salad so these little bites are a perfect snack for me. These are fresh, light, and the flavors compliment each other perfectly. Goodbye summer! Ingredients cherry tomatoes small fresh mozzarella balls basil leaves balsamic vinegar salt and pepper? Instructions Place one cherry tomato, a basil leave (or half a leaf if it is large), and a mozzarella ball on each toothpick.
When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it.
(Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes.