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Recipes Illustrated

Recipes Illustrated

The Crepes of Wrath Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! I stored my stuffed strawberries in the fridge although I find they taste best the day,or second after, they are made.

Sloppy Joes I used to be terrified of sloppy joes. It’s true. When I was a little girl, I got it in my head that sloppy joes were demons, and that if I ate them I’d become possessed and die. Okay, listen. I’ve since come to see the light. And Becky’s made her peace with Vogue magazine. We’ve both grown a lot in our faith. Here’s what you need. First, add the butter to a large skillet or dutch oven over medium high heat. When the meat is brown, drain out most of the fat. You wanna make your cardiologist happy? Next, cut a medium onion in half from root to tip. Then cut in the other direction to dice it. It’s been awhile since I showed you how to dice an onion. It was time. Now cut off the top and bottom of a green pepper or two (depending on the size.) Cut the halves into strips… Then cut up the strips to create a small dice. I’d probably quit within two days because by then I’d be really dang sick of bell peppers. But it would be the best two days of my life. Dice up some garlic, too—several cloves! No.

*Simply Scratch*: Chocolate Pecan Cookies My girls have been busy all week writing out Valentines for their classmates. Attaching the temporary tattoos and sealing them with red heart stickers is serious business. They’ve made careful decisions on which card is going to which teacher, who is to get pink, and who gets blue. It’s kinda cute to see their minds tackle the simple project of Valentine’s Day cards! Do you remember Valentine’s Day as a kid? Every year Pat gets our girls a box of chocolates {and every year I wonder where’s mine?!} If I had to describe these cookies in three words it would be… Chocolate. Pecan. Drizzle. Yeah… this recipe has all three. Here is what you need to make these yummy cookies!! Start out with chopping about 4 ounces of pecans. That should equal about a cup of chopped pecans. You are also going to need 3 tablespoons of natural high fat cocoa, measured and leveled. In a medium bowl combine the flour, cocoa, baking soda and salt. Whisk until combined and set aside for a sec. Add in the light corn syrup. Mix.

Mostly Sweet…. Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Put about 1/2 cup sugar in a small bowl. Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Serve or store in a tightly sealed container for up to 3 weeks.

Top 10 Kitchen Tricks That Speed Up Cooking So you’ve started beefing up your cooking skills, but the process is still a little tedious. Here are 10 surprising kitchen techniques that will save you a bunch of time — not to mention wow your friends. Please enable JavaScript to watch this video. 10. If you don’t love pomegranates, it’s either because you’ve never had one or you hate how much work they take to deseed. 9. Peeling a hard boiled egg is a pain in the butt, but there’s a much easier way to get to the goods inside: just cut it in half and spoon it out of the shell. 8. Most 12 packs of soft drink are designed to sit in your fridge, but who needs an entire box sitting in there? 7. Ladling pancake batter into a pan is a recipe for a mess. 6. If you don’t like eating apples whole (they can, after all, get a little messy that way), but don’t always have a knife around, you can actually break them in half with your bare hands. 5. 4. If you have a particularly garlic-heavy recipe to make (so brave!) 3. 2. 1.

Recipes How To Make Salmon Gravlax March 1, 2014 One of my favorite things to do is to show people how simple it is to make things at home from scratch. Do not fear cooking (or in this case, curing). What is Gravlax? Read the full article → Pork Stew with Mushrooms and Artichokes February 22, 2014 Is it cold and snowing where you are? Things are getting desperate here, yet it seems like most people where I live are completely unaware. Read the full article → Grand Gold Lime Curd Filled Cupcakes–The Secret Recipe Club For Cupcakes: Preheat oven to 350 degrees F. Insert paper liners in 12 muffin cups. In large bowl, using an electric mixer, beat butter, 1 1/2 cups sugar, and 3 teaspoons orange peel until blended, then beat until fluffy and pale yellow. Add eggs, one at a time, beating to blend after each egg. Beat in half of flour. To fill the cupcakes with lime curd (I put mine in a piping bag) gently angle your knife and cut a circle out of the middle of the cupcake. For Icing: In stand mixer bowl, blend sugar, cream cheese, lime juice, lime peel, and vanilla; then pulse. *If you cannot find self-rising flour you can use all purpose flour and add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.

Yummy Sandwich Bread (Gluten Free, Casein Free, Soy Free) Update 10/3/2011: Baking gluten free bread can be overwhemlming, frustrating, and scary. But it doesn’t have to be. Learn to bake good gluten free bread the first time and every time, by taking Gluten Free Bread 101, a virtual cooking class from Gluten Free Cooking School. An updated version of this recipe is featured in the class. ~Mary Frances Now that I’ve given you my new all-purpose gluten free, soy free flour mix, you need a recipe to try it in. For more great gluten free recipes like this one, check out my ebook, The Gluten Free Survival Guide. I found a new sous chef for this experimental baking. Experiments in Bread Baking: For the baking session, I decided to make enough dough for two loaves and cook one in the bread machine and one in the oven. David and I made a double batch of the dough (see recipe below) and then scooped half of it into the bread machine. And here are the results: The bread machine bread is on the left and the oven bread is on the right. 1. 2. 3. 4. 5. 6.

DESSERTS Winter does give us a few perks. I believe that we don’t need to stress out quite as much, when it comes to our wardrobe. 1. We can just throw on a nice winter coat & a stylish pair of boots and we are set. 2. 3. Lastly . . . for me . . . the best perk of winter . . . a husband who is home earlier in the evening. Dancing with a little pre- summer b-l-u-e-s . . . what should you do? Make Orange rolls or Orange Coconut Pull-Apart Bread!

Homemade bagel recipe. Make great handrolled water bagels, it's as easy as baking a loaf of bread! I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day. I've since gotten out of the bagel game (Yay sleep!) People think that making outstanding bagels at home is really difficult, but it's really no harder than making a loaf of bread...and can be done within about an hour. Don't be discouraged if your bagels look at bit funny at first, you'll get the hang of it in no time, and those curiously shaped bagels will still beat supermarket bagels hands down. What makes a bagel different from other breads is the two stage cooking process. Homemade bagel recipe 4 cups bread flour 1 Tbls sugar 1 1/2 tsps salt 1 Tbls vegetable oil 2 tsps instant yeast 1-1/4- 1-1/2 cups of warm water. Mix all the ingredients in a bowl. Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. Pre heat your oven to 425.

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