Spinach and Artichoke Baked Pasta If you like this recipe then PIN IT on Pinterest Everyday at 1 pm PST/ 4 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Recipes HERE Find more Recipes HERE This dish is perfect for families. You can even cut up some cooked chicken breast and add it to the pasta before you bake it. Just think of this recipe as “comfort in a dish”. What You Need 14 oz of Orecchiette Pasta ( or short pasta) 1 Tbsp Olive Oil 1 Cup of Chopped Onion 3 Cloves of Garlic ( Minced) 1 Cup of Sour Cream 4 oz of Cream Cheese ( Room Temperature) 3/4 Cup of Parmesan Cheese 1 teaspoon Lemon Juice + Zest 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course) 13.5 Can of Artichoke Hearts rinsed and chopped 1 Cup of Mozzarella 1/2 Teaspoon of Salt 1 Teaspoon of Pepper What To Do Preheat Oven To 425 Cook pasta according to the box. Heat oil in pan and cook onions for 8 – 10 minutes. Enjoy! Spinach and Artichoke Baked Pasta : Entree
Rose Cake Tutorial SO excited to share with you how easy it is to make the rose cake. Seriously, once you see you are going to run right out, buy a 1M tip, and make one. That or go back to work. Or bed. Ok, here we go! There were two main components to this cake. The vertical layer interior and the frosting rose exterior. I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. Now for the frosting rose tutorial! I promise you, this could NOT be easier. (I need to mention... before I froze my cake I poured a simple syrup over it. Start with your cake. Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess. Try to end in the same place each time. Instead go in and make a swoop with your tip. 1. 2.
Red Velvet Cake Truffles Recipe Valentine’s Day is coming soon, and what says “love” better than a box of truffles? How about a box of handmade truffles? And what if those truffles weren’t your regular run-of-the-mill chocolate truffles, but were instead composed of moist, tangy red velvet cake and cream cheese frosting? If you’re looking for the perfect homemade Valentine’s Day candy, have I got the recipe for you: Red Velvet Cake Truffles. Red Velvet Cake Trufflesyield: about 4 dozen Ingredients 1 9×13 pan of red velvet cake, baked and cooled1 can (16 oz) prepared cream cheese frosting1 lb candy coating (white chocolate, dark chocolate, or both)Assorted red decorations, like:Red pistachiosRed candy beadsRed M&MsRed Cinnamon HeartsRed sprinklesMaraschino cherries I hope you’re ready to get your hands dirty, because this recipe really works best with some serious hands-on action. Now add about three-quarters of the cream cheese frosting. While the chocolate is still wet, decorate your truffles!
Meatless Mondays: Mozzarella, Tomato and Avocado Salad Mozzarella, Tomato and Avocado Salad Ingredients 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection) 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper to taste Baguette - optional Directions In a large bowl combine the tomatoes, mozzarella, basil and parsley. In a small bowl whisk the lemon juice, oil, salt, and pepper. Pour over tomato mixture. Just before serving stir in the chopped avocado. Serve with a slotted spoon and toasted baguette. My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Butterbeer Cake March 18, 2011 | Print | E-mail | Filed under cake This year for my sister’s birthday celebration, I was worried that my cake wouldn’t live up to last year’s puffle cake. Every idea I came up with just didn’t seem good enough. Then, I thought back to when she visited us during her winter break, and I immediately knew that I had to make something related to Harry Potter. You see, until then, I had somehow managed not to read a single one of the books or see a single one of the movies. But my sister LOVES them, and when she found out that I had been previously isolated from the Harry Potter world, a movie marathon went on our list of things to do…and I have to say, I really enjoyed them! For the cake: 2 cups flour1/2 tsp baking soda1 1/2 tsp baking powder1 stick unsalted butter, softened1/2 cup granulated sugar1/2 cup brown sugar, packed3 eggs1 tsp vanilla extract1/2 cup milk2 Tbsp butterscotch topping (I used Smucker’s)1/2 cup cream sodaExtra butterscotch topping, for decorating
Recette Lasagnes legumes chevre basilic, Facile, Plat Préchauffez le four th6 (180°c) Lavez les légumes. Pelez les carottes. Mettre les poireaux et les carottes à cuire à la vapeur 8 min. Réservez. Coupez les courgettes en rondelles. Petit conseil de caro: vous pouvez remplacer la buche de chèvre par du chèvre frais...
Warm Toasted Marshmallow Smore Bars Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
cuisine: Socca, Farinata, Calentita ou Panisses Cuite de préférence au feu de bois dans une tourtière de cuivre, la socca était le casse-croûte des travailleurs le matin, l'en-cas des promeneurs à toute heure de la journée. Elle se déguste volontiers accompagnée d'un verre de vin rosé bien frais. Elle ne se fait plus que chez de rares traiteurs du vieux Nice. Les grandes plaques de socca sont gardées au chaud ou cuites au fur et à mesure. INGREDIENTS pour 2 plaques de 50 cm de diamètre : 50 cl d'eau 250 gr de farine de pois chiches 2 cuillerées à soupe d'huile d'olive 1 cuillerée à café de sel fin - Mélanger les 50 cl d'eau froide, les 250 gr de farine de pois chiches, les 2 cuillerées d'huile d'olive et le sel dans une terrine - Battre au fouet pour éliminer tout grumeau - Verser la pate en fine épaisseur sur sur une plaque légèrement huilée - Préchauffer votre four, puis placer y la socca en allumant le grill à vive température - Cuire près du grill en crevant les bulles qui peuvent se former. M. Il y a d'autres recettes possibles.
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Thanks zesty