background preloader

Www.theworldwidegourmet.com/recipes/dried-strawberries-ruscalleda/

Www.theworldwidegourmet.com/recipes/dried-strawberries-ruscalleda/
Related:  Snacks and Breads

Baked cheese balls 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. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Booyah! Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant.

Crockpot Cube Steak and Gravy » The Post-It Place There are several meats that you can always find either on sale or marked down. That is chicken (either in drumsticks, quarters or thighs) and cube steak. The thing with cube steak is that it can be pretty tough. I make it several different ways but this is our all-time favorite. It is so tender it just falls apart with the stir of a wooden spoon. Crockpot Cube Steak and Gravy Cube steak (I used a family size pack) 2 cans (10.75 ounce size) cream of mushroom soup 1 envelope onion soup mix 3/4 cup water Salt and Pepper to taste Directions: Place all ingredients in a crock pot. I told you it wasn’ t pretty. We like it with about everything. Just don’t tell my Momma, she would have a hissie fit just thinking of me sopping something up on my plate and would berate me from here to yonder knowing I said it was ok for you to as well.

Soft & Chewy Sugar-Free Baked Granola Bars January 8, 2014Angela (Oh She Glows) The alternate title for these bars was: ultra dense, doughy, chewy, soft, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! I can be a bit wordy at times. I didn’t feel like calling them “chia bread” though due to the sweetness; granola bars just seemed to make more sense in my brain. Yield10-12 bars Prep Time Cook time Total Time Ingredients: 3/4 cup gluten-free rolled oats, ground into a flour1 cup water3/4 cup packed pitted Medjool dates1/2 cup chia seeds1/4 cup raw sunflower seeds1/4 cup raw pumpkin seeds1/4 cup dried cranberries, finely chopped1 teaspoon cinnamon1 teaspoon pure vanilla extract1/4 teaspoon fine grain sea salt Directions: Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.

Cheesecake Stuffed Strawberries Yum! Yummy, yummy. Yuuum! This is actually what stayed in my head after tasting these delicious cheesecake filled strawberries. And I think that it pretty much sums up what this whole experience was about… just PURE YUM! You SO have to try this! I can assure you that preparing this lovely summer treat is ultra-simple. All you need is about 2 pounds (1 kg) larger fresh strawberries, 8 ounce package (250 grams) cream cheese (softened), 4 tablespoons powdered sugar (depending on how sweet you want the filling), 1 teaspoon vanilla extract and about 1 ounce (30 grams) graham cracker (or butter cookie) crumbs. 1. 2. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. Don’t they just look cute already? 3. 4. 5. … and fill the strawberries. Aaah! 6. 7. Another alternative is to dip the top in the crumbs. For some reason, I can perfectly imagine caramel sauce stepping into the game here. Enjoy! Love, Petra (The recipe was adapted from nutmegnanny.com.)

Kitchen scoop: Cobbler's soft crust perfect complement to sweet berries Mmmm, fresh strawberries. The kid in me still loves going to the pick your own fields, filling baskets with the fruit. At home, the freshly picked berries go into freezer jam, cakes, pies, smoothies and Strawberry Feta Salad, my favorite summer salad. (All of these recipes and more can be found on Kitchenscoop.com.) This year, I have more than a few quarts of berries that are almost too ripe. The secret to this cobbler is the crust that is perfectly soft and sweet, leaving the berries (or other fruit) to peek through. Strawberry Cream Cheese Cobbler will rescue your wilting fruit and prove to be a winning recipe again next year when the berries are brimming. Strawberry Cream Cheese CobblerStart to finish: 10 minutes prep; 45 to 50 minutes bake Yield: 10 servings Preheat oven to 350 degrees. Add the strawberries, arranging in a single layer as much as possible. Serve hot out of the oven with choice of topping, if desired. Alicia Ross is the co-author of "Desperation Dinners!"

The Food Gospel According to Ruth: Caprese Dip Well I am pretty sure this one speaks for itself! I recently saw this on Pinterest and knew it was something I needed to have pronto! Caprese ANYTHING has long been a favorite of mine. Here is what you do...are you paying attention? Get one large log of fresh mozzarella, cut it into cubes. Cook in the oven at 350 degrees until the cheese is completely melted and bubbly. Serve with french bread. Well my friends, you have just found heaven in a casserole dish!

Get Crocked crock pot cinnamon roll 1 can of biscuits (found in the refrigerated section of your grocery) 1/4 c. melted butter 1/2 c. brown sugar 1 tsp. cinnamon 1 tsp. vanilla pecan pieces (optional)Glaze: 1 1/3 c. powdered sugar 2 T. milk In honor of Cinnamon Roll Day in Sweden (October 4th) (yes, really!) I’d like to share a yummy Slow Cooker Cinnamon Roll recipe. Your home will smell delicious as they cook! Coat the slow cooker lightly with cooking spray.Melt the butter in a small bowl and mix in the vanilla.Combine the brown sugar and cinnamon in a separate bowl.Roll the biscuits in the butter and then in the brown sugar / cinnamon mixture. NOTE: Facebook friend posted that she used Rhodes frozen bread and cut them in pieces and it was awesome! Happy Crocking! For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking” Love, Jenn

Banana Bread Protein Bars Whenever my heart feels heavy, lost, or confused I tend to turn to the kitchen to distract myself. Seeking comfort in food isn’t as bad as those ridiculous diet magazines make it out to be. Food can bring us all together and make us pause to enjoy the simple pleasures in life. Sometimes, a big pot of chili and garlic bread, creamy avocado pasta, or warm walnut banana bread is just the thing we need in that moment. It’s been an emotional week to say the least. These banana bread bars were my solution to another comfort food craving yesterday. Banana Bread Protein Bars Vegan, gluten-free, oil-free, soy-free (if using Enjoy Life chocolate) Email, text, or print this recipe Yield: 10 bars Dry ingredients: 2/3 cup gluten-free rolled oats1/2 cup raw buckwheat groats*, ground into flour1/2 cup chopped walnuts1/4 cup shredded unsweetened coconut3 tbsp chia seeds3 tbsp mini dark chocolate chips (such as Enjoy Life brand)1/4 tsp cinnamon1/4 tsp fine grain sea salt Wet ingredients: 1. 2. 3. 4. 5. 6.

2 ani. 2 luni. La multi ani Deli & little S si un delicios tort cu mousse de rodie – raw | Delicioasa Tort cu mousse de rodie – raw vegan/de post Ingrediente Blat 150 g caju crud 2 lg sirop agave 60 ml ulei de cocos (incalzit usor deasupra unui bol cu apa fierbinte) 2 lgt esenta de vanilie 1/4 lgt sare 2 lgt suc proaspat de lamaie Crema 450 g caju crud (inmuiat in apa rece aproximativ 2-3 ore) 220 ml ulei de cocos (incalzit usor deasupra unui bol cu apa fierbinte) 110 ml suc proaspat de lamaie 2 lg esenta de vanilie sau semintele unui baton de vanilie 1/2 lgt sare 160 ml sirop agave 220 ml suc de rodie (am folosit suc proaspat de rodie) 110 ml suc de sfecla (inclusiv pulpa sfeclei) Mod de preparare Nota Reteta initiala recomanda utilizarea unei cantitati de 340 ml suc rodie, dar mie mi s-a parut prea moale crema si am utilizat numai 220 ml. Am folosit batoane de vanilie minunat de aromate de la sugarspice.ro Aprox. 6 portii. Reteta raw vegan/hrana vie/de post English version: Pomegranate & red fruits cake – a raw vegan delight

Related: