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I love carbonara. It's fast, simple and cheap, yet very filling, warm and comforting. I generally don't like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn't have the really good pancetta, only the thin round kind which I am not a fan of. We also made garlic bread. Usually we use raw garlic on garlic bread. The butter garlic mixture with some parsley added. Crushed red pepper on top and ready for the oven. My favorite pasta for this dish is linguine. I slice the bacon in half the long way, and then cut small pieces the short way. When the bacon has about 7 minutes left, I drop the pasta and add a few pieces of diced onion to the bacon. When the pasta has 1 minute left, add garlic to the bacon. Work quickly now. cup and a half of cream and 4 eggs. 3/4 cup of parm. Add the parsley. And cheese. Yum. Related:  cooking

Scottish Farmhouse Eggs | Ahoy! | Portland Maine DIY Blog Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Homemade Funfetti Cupcakes So… this whole sprinkles thing. It’s kind of getting annoying, right? Look at me! So sprinkles it is. They are sort of like trashy gossip tabloids. And making homemade funfetti cupcakes. Don’t mind my crumbs. Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F. Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. If you come vacuum the trillions of sprinkles off my floors, I’ll love you forever.

Sweet Recipe: Double Chocolate Bourbon Egg Cream Here's a funny thing about an egg cream: It contains neither eggs nor cream. What it does offer is a sweet yet light way to end a meal. And, if you're so inclined (I am) you can slip your booze in at the same time. Bonus! The egg cream is a soda shop classic. In the old days of drugstore soda fountains, kids and teenagers would belly up to the bar for a rich glass of milk, fizzed up with soda, and sweetened with a thick stir of chocolate syrup. I don't know how "egg" and "cream" became associated with this drink, since it has neither, but it is indeed both creamy and refreshing at the same time. This egg cream is another good example of a way to end a meal with a kick of something sweet that's sipped from a straw. It's also just about the easiest dessert imaginable. And if you, like me, enjoy the taste of bourbon with your chocolate, then whisk a little in with the milk, and sip away in the springtime sunshine! A few more notes on my process below: Double Chocolate Bourbon Egg Cream

Baked Buffalo Chicken Pasta Can you keep a secret? Last night I went to a karate slash pilates slash bootcamp-ish slash heart attack class. I know. Anyway. All I could think of during this class was cheese. After flinging myself through the front door following my uncoordinated attempt at unarmed combat and eating four handfuls of peanut butter stuffed pretzels (I hear they are excellent for muscle recovery. write that down.), it dawned on me that peanut butter pretzels do not a dinner make. Then I remembered the buffalo chicken mac sitting in the fridge and decided it qualified as a post-workout recovery meal. Uh… wait a minute. This is sort of like mac and cheese. But guess what? I don’t care what you call it. Baked Buffalo Chicken Pasta serves 4-6 1 pound pasta (I used whole wheat orecchiette) 3 boneless, skinless chicken breasts, cooked and cut into chunks 1 tablespoon butter 1 tablespoon flour 1 1/2 cups milk 4 ounces freshly grated monterey jack cheese (I used half a brick) + more for topping salt and pepper to taste

Healthy Fettuccine Alfredo I’ve been making a mess lately. click here to Pin this recipe A mess that starts with slurpy delicious noodles and ends with creamy fettuccine alfredo sauce. I’m of the belief that Alfredo sauce is King. Even deep red tomato sauces (which are supposed to be deep and red) are at their best with the addition of a little cream. Which makes them not deep red anymore and more like a pinky-orange. The truth about Fettuccine Alfredo, besides the truth that it’s the most cozy and comforting food known to humans, is that it has no business being in my life after I’ve spent the last 8 meals filling up on corn, pumpkin bars, and stuffing. Ok, so that picture. Because this Fettuccine Alfredo is made with cauliflower. AND, you guys. Who knew that cauliflower puree could make an Alfredo sauce that is still really creamy and slurpy and cozy comfy good! But come on. Tell me I should eat it every night. But the noodles. Description Ingredients Instructions Chop the cauliflower. Notes Recipe Card powered by

Mongolian Beef I LOVE P.F. Changs but it can be a little pricy for what you actually get. I have been making this recipe for YEARS now and I always get rave reviews. Most people who have it say they actually like it MORE than P.F. Changs. Ingredients 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water 1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Instructions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Milky Way Brownies Recipe I began the day yesterday with a desire to create some sort of candy bar-infused brownie. ‘Snickers‘ first came to mind. The thought of all of that caramel oozing its way through a mass of fudgy brownie sounded like a good idea to me. There was a problem though… NUTS were ruining my vision of the most decadent brownie ever. The mini-sized Milky Ways were chopped up and added to the batter. I cut up a full-size Milky Way to include on the top- mostly for aesthetic purposes… …but then it turned out to be a really good idea anyways. I couldn’t resist digging into these brownies before they were cooled off. Somehow I managed to wrap up the rest and refrigerate them overnight. The Milky Way bars worked wonderfully in these brownies. These brownies are my new favorite. This recipe can be found here: Milky Way Brownies

General Tso's Chicken Recipe At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. Ingredients: 1lb boneless skinless chicken thighs (cut into 1” chunks) 5 dried red chili peppers 3 green onions (sliced) 3 eggs (beaten) ½ cup cornstarch oil (for frying)Sauce-1 ½ tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons cornstarch Cooking Instructions: Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly.

Stove Top Beer And Bacon Mac And Cheese I’m not a beer snob. To be honest, the term has always rubbed against the grain. I’m a beer fan, a beer lover, a girl fascinated by beer, but I’m not a snob. I spent years on the fringes of the music industry in LA, and the beer snobs I meet now echo those same phrases I heard then. And so do my responses. If you loved The Killers when we saw them play free shows at The Spaceland, you should still love them when they win Grammys. Good music, is good music. If you loved Rogue Dead Guy Ale when no one carried it, you should still love it when it has mass distribution. Good beer, is good beer. At a beer event a few months ago I asked the rep from North Coast Brewing why he hadn’t brought any Scrimshaw, “The Beer Snobs would eat me alive if I poured that!” Stop doing that. Good beer is good beer. In celebration of good beer, I give you my favorite one pot, quick and easy, make this for Thanksgiving, you will never make it from a box again, Mac & Cheese. Stove Top Beer And Bacon Mac And Cheese

Alfredo sauce (without cream) Alfredo sauce is a white sauce made with butter, cream, milk & cheese. It is good for all kind of pasta dishes especially as pasta sauce in lasagna. Fettucine alfredo is one of the first & foremost recipe made with alfredo sauce dates back to 1914 (wow!!!!) and gained popularity from 1920 through a couple of American tourists to Rome! They say, bechamel sauce (French origin) is the mother sauce of French cuisine. The trick to get a smooth sauce is to continuously whisk the mixture and break lumps, if any. - Always cook sauce in low-medium heat. - When adding flour to the butter & milk to the butter-flour roux, I removed my pan away from the stove which helped in avoiding lumps. - When adding milk, add about 3/4 of a cup of milk at first, whisk until smooth and then add rest of the milk. - You can also flavor your milk (while boiling separately) with bay leaves (1 no) / cloves (2 nos) / powdered nutmeg (1/2 tsp) and then add it to the butter-flour roux. Basic Info Note

bacon and cheese egg mcmuffin cups These were simple and yummy. I don’t know about you, but one of my favourite meals of the day is breakfast. I could also eat eggs at any meal, and I know my husband could too (and bacon too, right James?). 3 whole english muffins, split 6 slices bacon, cooked until almost done 1/2 Cup shredded cheddar cheese 6 large eggs Pinches of kosher salt and fresh cracked black pepper 1. 2. 6 servings Recipe adapted from Picky Palate 26 Soft Pretzel Recipes For National Pretzel Day Chicken Pot Stickers This is a fun and tasty recipe to make. I used leftover roasted chicken breast tonight but you can also use ground pork or ground chicken. I have always been intimidated by cooking Asian food but I have finally gotten this recipe down. Dipping Sauce: 1 cup of soy sauce2 tbsp of seasoned rice vinegar2 tsp sesame oil2 tsp sugar1 clove of garlic, minced2 tbsp water Pot Stickers: 3 cups of boiling water2 cups napa cabbage, sliced finely2 cups roasted chicken breast, diced2 green onions, diced1 clove of garlic, minced1 tsp corn starch1 tbsp soy sauce1 tsp sesame oilSea salt and fresh cracked pepper to tastePot sticker wraps1 tbsp olive oil (for cooking) Boil the water and pour over the sliced cabbage to soften. Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Fold the pot sticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Heat 1 tablespoon of olive oil in a pan .