Sex in a Pan Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust. Don’t laugh at the name of this dessert! OK, you can laugh, it is funny. I have no idea why it’s called sex in a pan, maybe because it’s so good. Oh my God, it was unbelievable. I was in love, I had never had anything like it before. Here’s what the layers look like. I just had to share this wonderful dessert with you. Update: Since I originally wrote this post, I’ve made sex in a pan numerous time since it’s a favorite at my house. Sex in a Pan Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer 1 8 oz package cream cheese 1 cup powdered sugar (use ½ cup for less sweetness) 1 cup whipped cream or cool whip Vanilla pudding 1 package of instant vanilla pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Chocolate Pudding Last layer Enjoy!
Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs 1 teaspoon vanilla extract
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it!
Zesty Lime Shrimp and Avocado Salad Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving. Shrimp is low in fat and calories, but tends to be naturally high in sodium so if you are on a restricted sodium diet, you may want to limit your shrimp intake. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Makes 3 1/2 cups.
5 Nuts That Can Revolutionize Your Diet by Shannon Clark Aug 15, 2012 Vendors walking the aisles at baseball games are wiser (and less obscene) than they know when they yell to "get your nuts." The days of ultra low-fat diets that starve the body of healthy nutrients are gone. Every year seems to bring new evidence that nuts are nature's most versatile, nutritionally balanced health food. The case for nuts doesn't end with fatty acids, which have been shown to help lower cholesterol levels among many other benefits. However you spread it, nuts should be a part of a healthy diet plan. Those who consume almonds on a regular basis are at lower risk for developing heart disease. What are you waiting for? What's in an ounce of almonds? Nutrition Facts Serving Size 22, dry roasted without salt Amount per serving Calories 169 Total Fat14.8g Total Carb8.3g Protein5.9g Other significant vitamins/minerals: riboflavin, vitamin E, calcium, magnesium, phosphorus, zinc. And you don't have to eat a tree's worth to see the benefits! Calories 185
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!
Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. I’ve been looking for ways to use these little yummies in different kinds of cooking. I’ve always used wonton skins for just wontons… Then I saw that you can use wonton skins for ravioli… So I thought there must be other ways to use the skins, too. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. Baked Wonton Tacos
Parmesan Crusted Fried Mashed Potato Cakes Recipe In our house, you’ll find it’s a very rare occasion when there is leftover mashed potatoes. Aside from my potato loving self, my daughter Kaydence is a mashed potato fanatic. Her potato cravings have gotten so ridiculous that when we all sat down to watch a movie the other night, instead of reaching for the bowl of popcorn my husband popped, she ran in the kitchen to grab my bowl of leftover mashed potatoes from dinner and proceeded to finger dip in the bowl. It’s her obsession. However, this week she’s been sick and there were a few nights her appetite was so low that we ended up with a quart sized bag of taters left over. Instead of letting them go to waste I thought it would be fun to dress them up a bit with a Parmesan cracker crust. On the outside you get a crispy golden layer but on the inside it’s a silky smooth mashed potato bite. Parmesan Crusted Fried Mashed Potato Cakes Recipe Author: Cat Davis Type: Side Dish Serves: 1 dozen Ingredients Instructions
Cheeseburger Macaroni This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!
Protein Shake Recipes - Huge Selection Of Great Tasting Mixes Whether you're eating to bulk up, slim down, or just maintain your fantastic body, your nutrition regimen probably includes a protein shake or two...or ten. That's because protein is an essential macronutrient for building and maintaining lean muscle mass! Despite the good protein shakes do for our bodies, they can sometimes be a little hard to swallow-literally. For each recipe, put all the ingredients into a blender and blend until your shake reaches the desired consistency. Shake it up! Breakfast Time Eat a cinnamon roll in the middle of the day? Shop for your favorite protein flavors and they'll be delivered right to your door.Buy Now! Banana Almond Cream Shake Berry Mixes Ditch the sugary smoothies for one of these protein-packed berry shakes. The stars of these recipes are strawberries and blueberries? Strawberry Cheesecake Shake We have the fastest shipping, best prices, and quality 24-hour customer service! Chocolate and Peanut Butter Peanut Butter Banana Shake Chocolate Almond Shake
Lauren's Latest — Everyday Ingredients–Extraordinary Food recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description