Recipe Goldmine recipes, cooking tips, food preparation, kitchen charts Rocky Road Pudding Cake [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document. This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications.
Recipes from the Pickle Boat: Homemade Eggo Waffles Along with my PB&J for the Masses - which I just made 80 sandwiches last week - another food I like to make in bulk and freeze for the school year is Homemade Eggo Waffles. I feel a lot better feeding my kids these in the mornings when we're running late than the store-bought cardboard versions. I don't think mine are particularly healthy, but at least I know what's going into them, and I know they taste much better! Just freeze them in between sheets of wax paper and you're sure to yell at least a little bit less on those hectic mornings. However, since we made these before school started, I had time to make blueberry sauce and sprinkle on some powdered sugar. Heaven! INGREDIENTS: 2 c. flour 1 T baking powder 1 tsp salt 3 T sugar 4 egg yolks 4 egg whites 1 1/4 c milk 1/2 c. vegetable oil (When I make to freeze, I usually at least quadruple the recipe.) DIRECTIONS: Sift flour, baking powder, salt and sugar into large bowl.
Healthy Eggplant Recipes and Cooking Tips for Eggplant Home > Healthy Eggplant Recipes and Cooking Tips for Eggplant Enjoy these healthy eggplant recipes that taste good—and are good for you! Eggplant's lovely purple skin adds a colorful punch to many healthy eggplant recipes. Download a FREE Healthy Eggplant Recipe Cookbook! Eggplant Parmesan Recipes Eggplant Parmesan doesn’t have to include layers of deep-... Eggplant Parm is spun into a pizza with grilled eggplant,... Our healthier eggplant Parmesan sandwich uses tender, smoky... We reduced fat by coating the eggplant with egg whites... Grilled Eggplant Recipes We gave this classic Provençal dish a taste of summer by... Looking for a vegetarian option for your next cookout? In this eggplant salsa recipe, eggplants, shallots and... You can grill the eggplant rounds up to a day in advance,... Pureed plum tomatoes make the base for the dressing, and... The mellow grilled eggplant melds perfectly with the smoked... Yes, steak can be part of a heart-healthy dinner,... Baked Eggplant Recipes
Pancake Cupcakes with Maple-Bacon Frosting So, bacon is all the rage right now. Bacon and chocolate, bacon and popcorn, bacon and… pretty much anything. Bacon, bacon, bacon. I’m actually not sure why it’s so trendy now; I mean, isn’t bacon something that most people (aside from vegetarians and vegans) have loved since they were a kid eating breakfast on Saturday morning? The cupcakes are made from a homemade pancake batter and baked up in a muffin tin. Next time I think I’m going to make a few extra pieces of bacon, crumble them up, then drizzle some maple syrup over, toss together to coat, and then fold into the cupcake batter before filling the muffin cups. What’s your favorite bacon “dish”? Homemade Cinnamon Toast Crunch Cereal Delicious, crunchy and extremely easy to make - these are a healthier alternative than the boxed cereal and can be made at any time. This is a soy-free dish with lots of oat milk, seeds, raw sugar, cinnamon and low fat oils that the whole family will most definitely love. Just add a squeeze of agave nectar (if you want it really sweet), some more flax seeds, your favorite fruit and you're ready to enjoy a nice homemade breakfast. (Regular CTC Cereal Recipe) 3/4 cup of White Whole Wheat 1/4 or 1/2 cup of Raw Sugar 1/8 tsp Turmeric 1/4 tsp Sea Salt1 tbl Cinnamon 1/4 tsp Nutmeg 2 tbl Chia Seeds with cold water 3 squeezes Agave Nectar 1 tsp of Canola Oil Enough (gluten-free) Oat Milk to mix (Regular CTC Cereal Directions) Mix all of the dry ingredients together with a spoon first,then mix in the wet ingredients.Knead about 40 times. I hope that you like these two different recipes!
Feta Stuffed Pepper Recipe Last weekend when I asked my sister what she wanted for dinner, she said, "something stuffed." I started to throw out options like grilled, ricotta-stuffed chicken and rice-filled, baked tomatoes, but she grabbed the Saveur that was sitting on the coffee table and said excitedly, "let's make these stuffed peppers!" Since they looked absolutely amazing, I happily obliged. The recipe is pretty straightforward and simple. The filling is a creamy, tangy, and tart mixture of feta, Greek yogurt, and lemon zest. The ingredient list calls for Fresno or Anaheim chiles, which are more sweet than hot, so you can serve this vegetarian dish to people who don't like spicy foods. Ingredients 10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles 9 oz. feta, crumbled 2 tbsp. extra-virgin olive oil 2 tbsp. Directions Arrange a rack 6" from the broiler element and set oven to broil.* Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Serves 4-6. Information Category Cuisine
My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. And I was going to mass-produce it and sell it on HSN and become a billionaire, er, or at least a thousand-aire. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go.
Tartelette Happy Valentine's Day to all of you! Whether you have a special somebody in your life, today is the day to celebrate all lovers out there. We don't do outrageous things on that day Mr.Tartelette and I, but we do get caught up in all the cutsie cards out there and exchange a couple over the course of the day. We live down the street from a Krispy Kreme and a Dunkin Donut (I love America!) Well, given the events of last night, I had plenty of time to make one more batch of donuts for our "Time To Make The Doughnuts" round up tomorrow. Please, think good thoughts and send good vibes that she gets on that plane this afternoon with all her stuff. See, Valentine's day is not only about lovers, it's about fuzzy feelings, families and just good all around feelings. Copycat Krispy Kreme Donuts: 2 pkgs. yeast1/4 cup water (105-115 degrees)1-1/2 cups lukewarm milk1/2 cup sugar1 tsp. salt2 eggs1/3 cup butter5 cups all-purpose flour vegetable oil
Stuffed Mini Sweet Peppers . . . mmmm! | Sarah's Cucina Bella My poor family. They are always my guinea pigs when I experiment with recipes. Some, like this one, turn out great and end up on the blog. Others, like a tragic butternut squash casserole I made for Thanksgiving nearly four years ago plague me. Anyway, the butternut squash incident came up (for the umpteenth time) the other night at dinner while everyone was trying the peppers. On to these stuffed delights. Anyway, I thought the colorful peppers and sundried tomatoes would make it a great candidate for Sweetnicks’ ARF/5-A-Day Tuesdays. More Delicious Appetizer Recipes: Like this post? Stuffed Mini Sweet Peppers Ingredients 30 mini sweet peppers 7 oz feta cheese 1/4 cup fresh basil (packed down) 1/4 cup fresh rosemary (packed down) 1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil) Instructions Preheat the oven to 350 degrees and line a baking sheet with aluminium foil. © Sarah W.
Blueberry Muffins April 6, 2010 | Print | E-mail | Filed under blueberry, muffins Last weekend, I was craving some good old fashioned blueberry muffins for breakfast. I couldn’t believe how expensive blueberries were at the grocery store, but I bought them anyway. 6 Tbsp unsalted butter, melted1/2 cup milk1 large egg1 tsp vanilla extract1 ½ cups flour1 1/2 tsp baking powder3/4 cup sugar1/2 tsp salt1/8 tsp nutmeg1 1/2 cups blueberries (7 1/2 oz) Topping: 2 Tbsp butter½ cup flour2 Tbsp sugar Preheat oven to 375 degrees and grease a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, nutmeg, sugar, and salt. Add in the milk mixture and stir just until combined. Pour the batter into the muffin pan. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Serve warm. Leave a Reply
Morning Pizza [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document. This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications.
Lauren's Latest » Easy Roasted Red Pepper Dip Did you guys have a good weekend? Mine was pretty packed and my long run was cut short because we had to hurry over to my nieces 2nd birthday party. She is such a sweetheart! I’ll have to fit in an extra two miles this week to make up for it though! This roasted red pepper dip is the perfect balance of salty, sweet, tangy and creamy goodness that you want to dip and spread over anything. It is so versatile and SO EASY! We all loved it and so will you! Roasted Red Pepper Dipyield: 8-10 servings Print This Recipe Ingredients: 2 red bell peppers 2 tablespoons butter 1/2 large onion, diced 2 cloves garlic, minced 4 oz. cream cheese 3 tablespoons mayonnaise salt & pepper, to taste Directions: Place red peppers on to a baking sheet and place under hot broiler. In a skillet over medium heat, melt butter. Remove peppers from bowl and peel blackened skin off completely. Place peppers, onions, garlic, cream cheese and mayonnaise into food processor and puree.
Dark Chocolate Mousse Pie June 19, 2009 | Print | E-mail | Filed under chocolate, pie If you’re looking for an easy, no-bake dessert recipe, you’ve come to the right blog post. If you also love chocolate – this is your lucky day! This pie is quick and easy, and there’s no baking required. This is a very good thing. You’re going to need: 1 graham cracker crust2 Tbsp cold water1 envelope unflavored gelatin1/3 cup boiling water1/2 cup dark cocoa powder1 cup sugar1 and 1/2 tsp vanilla extract2 cups heavy whipping cream First, pour the cold water into a small bowl, and empty the contents of the gelatin packet into it. Boil the other 1/3 cup of water. Mix together the cocoa powder and sugar, and then add in the vanilla and the whipping cream. Beat on medium-high speed until the mixture forms peaks. Pour in the gelatin mixture, and then mix on medium-high speed again until well-blended. Pour the chocolate filling into the crust… …and then let the gelatin set in the refrigerator for 2 hours. Leave a Reply