Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside. Hollow the strawberries carefully.
Crispy Lemon Roasted Brussels Sprouts I am a HUGE Brussels Sprouts fan. You could almost call me a fanatic. I literally jump at the chance to order or makes these delicious little morsels all the time. Well, it’s safe to say that my Uncle is now a total Brussels Sprouts convert. Here’s my step by step guide on how to make the perfect Crispy Lemon Roasted Brussels Sprouts… First you’re going to cut off the bottoms of each one, and then cut them in half. Throw them into a 450 degree oven and let them start working their magic. About 15 minutes until the roasting process, take the baking sheet out and give the Brussels a little shake or move them around with a wooden spoon. 15 minutes later (that’s 30 minutes so far of roasting time) take the baking sheet out again and give them another mix around with the spoon. After about 40 minutes of roasting time your Brussels should look like this. I promise these are going to be a huge hit! Crispy Lemon Roasted Brussels Sprouts Ingredients Instructions Preheat oven to 450 degrees F.
Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.
Buffalo Chicken Bites Buffalo Chicken Bites We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. These buffalo bites are super easy to make and can even be prepared beforehand if you are hosting a big tailgating party. These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. Ingredients: 3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. Recipe Note: If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Week One: Pizza Pretzel Bites Week Three: Mini Corn Dogs
Mexican Pulled Chicken Stuffed Peppers | Life As A Plate - StumbleUpon I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I topped it with shredded cheese blend of Monterrey jack and cheddar but feel free to use your own blend or eliminate if dairy-free. We served this along with some organic refried beans and it was an amazing, filling dinner! I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: What you do: Put whole chicken breasts and all ingredients in crockpot and stir and set on low for 6-8 hours. GET OFF YOUR BUTT AND BAKE!: PASTRY Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa. This recipe calls for lots of butter! I used my 14-cup Cuisinart Food Processor (love it) to make the pastry dough. Pastry: 2 cups all purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp. kosher salt 1/2 pound (2 sticks) COLD unsalted butter, diced Directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Line a baking sheet with parchment paper. Heat oven to 400 degrees. Divide your dough into two equal parts. Keep one half covered in plastic wrap and chill in refrigerator. About 1/8" thick I still have some rolling to do! You can use any jam or preserves that you like. I used Strawberry Huckleberry jam. Don't use too much, or it will be difficult to roll, but don't be stingy either! Roll up jelly roll style.
Skinnytaste White Pizza with Shrimp on Naan A white pizza sauce made with garlic and oil graces leftover naan and is topped off with green onions, black olives and shrimp for a quick and easy pizza night or a stunning appetizer tray. Sometimes life has a way of sneaking up on you. It’s the random phone calls, doctor appointments that take longer than usual, an opportunity you can’t pass up and things like spring break, a daughter who needs some one-on-one time or a spring snowstorm that sends you out to shovel for a few hours that interfere with the best of intentions.Having fast and easy dinner options in these situations is key to sanity, especially if you have four kids and a fresh pile of heavy, wet snow outside the front door. This is when the meals that are pulled from the recesses of the refrigerator and the dark corners of the cupboards succeed in making me feel like I’ve got everything under control. For the sauce, a simple white version:minced garlic, a bit of salt and olive oil. Copyright © Food for My Family.
Chunky Guacamole with Serrano Peppers Chunky Guacamole with Serrano Peppers This post brought to you by Avocados from Mexico. All opinions are 100% mine. It’s getting very close to that big game that we all look forward to every year, whether it’s for the actual game, or just the commercials, or both. The Super Bowl XLVI will be February 5 this year. I can’t wait. Using serrano peppers instead of jalapenos add a little more heat, and a slightly different flavor. In support of the big game, Avocados from Mexico is holding an amazing guacamole recipe contest with some fabulous prizes. There are lots of great prizes too! After all the entries have been submitted, Avocados from Mexico will select the top 10 qualified players to be posted on the Avocados from Mexico Facebook Page. There will be a grand prize winner in the following three categories: Most Popular, Best Recipe, and Most Creative. (3) Grand Prizes- iPad 2 and autographed cookbook signed by Celebrity Chef Roberto Santibañez Contest Dates (1/2/12 – 1/20/12)
Enchilada Bake: Quick Tex-Mex food for a weekday night | NJ.com - StumbleUpon Margot Harris for the Jersey JournalLayers of corn tortillas, meat and cheese will win over even the pickiest eater. Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served! I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven. In addition to making things easier to cook, I’ve also tried cutting out calories where I can. Enchilada BakeServes: 6 Add chili powder, cumin and paprika. Meanwhile, in a small bowl, beat egg lightly to break apart then stir in yogurt. Serve hot with extra Greek yogurt, taco sauce, shredded lettuce and diced tomato.
Chocolate Chip Cheesecake Dip « Slice & Dice 6 Oct This dip might put me into rehab. It is so addicting. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer