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A few months ago, Hungry Bear favorited this cinnamon-apple cake on foodgawker and she finally made it for our Lunar New Year celebration this year. It's not Chinese or Vietnamese in any way, but Hungry Bear didn't want to make anything too elaborate and we had two apples to use up. So that's how a cinnamon-apple cake got served at a New Year's party with Chinese hot pot. I was working that day when Hungry Bear was baking the cake and I wasn't paying much attention.
I have been trying to cut out white…you know white stuff like flour and sugar.
MEXICAN CHICKEN 1 pound boneless chicken breasts 1 teaspoon Seasoning for Tacos Salt, to taste 1/2 cup enchilada sauce 4 ounces cheddar cheese, shredded 3 green onions, chopped Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste.
I don't think I've mentioned that I recently started spending time at a quaint little tea shop situated in a beautiful area in town perfect for walking and catching the cool breeze from the nearby river. Indigo Tea Shop is the sort of place that beckons you to walk through its propped open front door with the promise of comfort snaking through the air in the form of heady, enticing scent of tea leaves, spices, and freshly baked goods. The staff of the shop are welcoming and very knowledgeable, as I'm not very adept in my knowledge of tea. Sure, I've known the comforts of Chamomile, the curative properties of Lemon-Ginger, the uplifting and energizing effects of Green tea, and the scent alone of a good Earl Grey can lift my spirits and bring me a sense of peace all at the same time. But there is so much more to blending...and enjoying...a fantastic cup of tea.
Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website. Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday! I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.
Topping 2 medium apples 4 tablespoons butter 3/4 cup light brown sugar, firmly packed 2 tablespoons thawed apple juice concentrate 1/4 teaspoon ground cinnamon 1/2 cup light corn syrup Cake
Ingredients 1/2 cup (1 stick) butter, melted 1/2 teaspoon garlic salt 1 tablespoon Italian seasonings 2 cans Pillsbury Grands Homestyle Biscuits 2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions….whatever you’d like!) 1 cup marinara sauce 2 cups shredded Mozzarella cheese Instructions
Here’s a recipe that makes perfect use of boneless, skinless chicken breasts. Serve these flavorful, melted cheese sandwiches in the summertime, when tomatoes are sweet and fresh basil is abundant. Just be careful not to overcook the chicken, and you will have a tasty and juicy alternative to a burger. Pesto Chicken Sandwiches 4 boneless, skinless chicken breast halves, about 6 oz. each
OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe.
One of my recent kitchen adventures turned simplicity into pure decadence.
Upgrade the classic American breakfast from basic to impressive in a few simple steps. Bacon, Egg & Cheese Cups A meal from a muffin pan?
Here I go again, posting this recipe for the second time.
Every week I will post 5 links to archived recipes, plus an additional 1 or 2 recipes for breakfast, snacks or batch cooking recipes. You can click through to see the original recipe and print that recipe if you like. (Or go green and just come back to this post to get to the recipe.) Here are several quick and easy meals that are perfect for these HOT summer days…
Everyday Southern Living tweets a dinner idea.