Recipes. Delicious Meliscious - a cooking blog by Melissa: Cheesecake Stuffed Strawberries. Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef. You only need a few ingredients to put these together and they turn out to be quite impressive.
Try them - you won't be disappointed! Ingredients:2 quarts of fresh Strawberries1 box Jello No Bake Cheesecake (I used this box mix and it came with the graham cracker crumbs. This was good, but next time I think I'd try making my own filling - just to compare.)Crushed Graham CrackersMilk Chocolate for drizzling (I also used white chocolate because I had some) Directions:Wash the berries and hollow out the centers. Portabella Mushroom Fajitas. Vegetarian Fajitas: Recipe for Portabella Mushroom Fajitas Healthy Eating, Main Dish, Mexican, Quick Meals, Vegetarian | 40 comments It’s been our tradition for a while now to eat a vegetarian meal at least once a week. I’ve been wanting to test out a vegetarian fajitas recipe for a while and finally got around to it. Fatjitas are so fast to whip up, but they’re even faster in this vegetarian version of a classic Mexican favorite.
Eating vegetarian once in a while helps me increase my vegetable intake and it’s pretty simple to dream up vegetarian version of some of my favorite recipes, such as here with these tasty Vegetarian Fajitas, using a few of these simple guidelines. How to Vegetarian-ize a Main Dish “Almost” Vegetarian Many recipes, such as these fajitas, are so close to vegetarian already that you simply have to make a small change, such as substituting a vegetable based broth for a meat broth. Try Tofu, Eggs, or Cheese in Lieu of Meats Add Extra Vegetables Don’t Forget Flavor Bulk Up. Peanut Butter- S’Mores Turnovers | recipegirl.com. Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen.
I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. It all sounds great and everything, but it’s just not for me. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Recipes, Food Photos & Discussion at Open Source Food. Love That Quinoa Burger! «
November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.
UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper Like this: