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Fresh, quick and delicious – takes 5 minutes to make and there's no cooking required!
Cooking Requir, Avocado Salad, Recipe, Raw Zucchini, Zucchini Salad, Spirals Raw, Edamame Salad, Vegetarian Salad, Spirals Zucchini
Spiralized Raw Zucchini Salad with Avocado and Edamame #Salad #Zucchini #Avocado #Edamame #Healthy
Spiralized #raw zucchini salad with avocado & edamame #gf #vegan #recipe
Spiralized Raw Zucchini Salad with Avocado and Edamame. 1) Steam the spiralized Zucchini for a few minutes and the Edamame for a little bit longer. 2) Serve warm with Avocado + Herbs + Oil.
Spiralized raw zucchini, edamame, and avocado salad
Spiralized Raw Zucchini Salad with Avocado and Edamame - This delicious vegetarian salad takes 5 minutes to make, and BONUS, no cooking required!
If you're stressing about #glutenfree bread-making, start with this easy quick flatbread!
Gluten Recipes, Breads Mak, Gluten Fre Flatbread, You R Stress, Gluten Free, Healthy Recipes, Flatbread Recipes, Glutenfree, Free Flatbread
GLUTEN FREE Flatbread #glutenfree #flatbread
Gluten free flatbread recipe
Queso Blanco Dip
Mexicans Restaurant, Plates, Sauces Salsas Dips Rubs, Queso Recipes, Sauces Dips, Mexicans Queso Dips, White Dips, Queso Dips White, Appetizers Dips Drinks
Queso Blanco Dip... you know that white cheese you lick off your plate at Mexican restaurants. #yummm
Tortellini Bake, Marinara Sauces, Alfredo Sauces, Front Doors, Grateful Parmesan, Cups Shredded, Shredded Mozzarella, Cups Grateful, Tortellini Baking
Tortellini Bake... Shut the front door! Ingredients 1 bag of frozen cheese filled tortellini 1 jar of alfredo sauce ½ jar of marinara sauce ½ cup shredded mozzarella ½ cup grated Parmesan cheese Preheat the oven to 350. Cook the tortellini according to package directions. Mix with the sauce and in an baking dish. Top with mozzarella and parmesean. Bake for fifteen minutes. Then broil for five minutes.
Oopsie bread - A bread without carbs. OMG this is awesome. Make these and you won't crave bread. Another pinner says-"I've been eating these for over a week now instead of bread - it really works. I've lost 6 pounds in one week :) by eliminating carbs."
Cravings Breads, Low Carb, Breads Recipe, Eggs White, Lowcarb, Cream Cheese, Oopsi Breads, Gluten Free, Carb Breads
Oopsie Bread #Recipe - no carb bread substitute. #lowcarb. Not really paleo, but it is grain free. Maybe someone can think of a better sub for cream cheese. Maybe ricotta or cottage cheese?
Oopsie bread - A bread without carbs. OMG this is awesome. Make these and you won't crave bread. Another pinner says-"I've been eating these for over a week now instead of bread - it really works. I've lost 6 pounds in one week :) by eliminating carbs." bread Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways. Oopsies 6–8 depending on size. 3 eggs 100 grams (3.5 ounces) of cream cheese a pinch of salt ½ tablespoon fiberhusk / psyllium seed husks (can be excluded) ½ teaspoon baking powder (can be excluded) Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden. You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy.
Oopsie bread- low carb, gluten free. 3 eggs separated. Add a pinch of salt to the whites and beat until very stiff (you can turn the bowl upside down without them moving.) Mix 3.5 oz of cream cheese and 1/2 tsp. of baking powder with egg yolks. Fold egg whites mixture into egg yllk mixture keeping lots of air in. Bake 25 min. @ 300¤ F. Makes 6-8.
Best Ever Black Bean Soup with Cilantro Lime Rice
Rice Recipes, Brown Rice, Black Beans Soups, Cilantro Limes Rice, Girls Eating, Iowa Girls, Black Bean Soup, Best Ev Black, Cilantro Lim Rice
Best Ever Black Bean Soup with Cilantro Lime Rice #recipe via @Iowa Girl Eats
Best Ever Black Bean Soup with Cilantro Lime Rice | Iowa Girl Eats - Use brown rice
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled w EVOO, sprinkled w Parmesan cheese & roasted to perfection. Gorgeous new way to eat your veggies!
Vegetables Tian, Side Dishes, Parmesan Vegetables, Veggie Spiral, Olives Oil, Parmesan Chee, Veggies Tomatoes, Vegetables Spirals, Veggies Spirals
Thanksgiving Side dish: Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled with olive oil, sprinkled with Parmesan cheese & roasted (at 425 until potatoes are soft). Super simple & tasty. AKA Ratatouille!!
Veggie Spiral - Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled w EVOO, sprinkled w Parmesan cheese & roasted to perfection. Gorgeous new way to eat your veggies!
6.15.13 -Vegetable Tian - Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then, sprinkled w Parmesan cheese & roasted to perfection. Can be done round, square, rectangle, etc.
Grilled Cheese Rolls. For tomato soup dipping. why haven't I thought of this?
Ideas, For Kids, Tomatoes Soups, Grilled Chee Rolls, Grilled Cheese Rolls, Breads, Snacks, Grilled Cheeses, Rolls Up
Dip these simple ~ Grilled Cheese Rolls ~ in a bowl of creamy tomato soup or a ramekin of your favorite marinara. ~Ingredients: •6 slices bread •6 slices American cheese •1 tablespoon butter ~Cut crusts off bread. ~Flatten crustless bread with rolling pin, top each with 1 cheese slice ~Melt butter in pan over medium heat. ~Roll up, cook in melted butter over medium heat, seam-side down first to secure them, 5 minutes til cheese melts. Roll occasionally to crisp all sides.
Grilled cheese roll up cups, perfect quick snack for the kids(and yourself, whoa re we kidding)
Grilled Chees Rolls
Grilled Cheese Rolls. Easy lunch idea for the kids! Serve with a little tomato soup for dipping. I think I'd use healthier bread and cheddar cheese with some homemade soup! Yum!
Fun for Kids! Grilled cheese roll ups
Crockpot paleo recipes!
Paleo Crockpot, Paleo Slow, Crock Pots, Slow Cooking, Crockpot Recipes, Crockpot Paleo, Slow Cooker, Gluten Free, Paleo Recipes
Paleo crockpot recipes!
Gluten Free Crockpot paleo recipes!
CROCK POT: Paleo Slow Cooking
Paleo Slow Cooking: Gluten Free Recipes Made Simple by Chrissy Gower I LOVE SLOW COOKERS!!!!!
Skinny Chicken Pesto Bake | Skinnytaste
Skinny Chicken, Pesto Chicken, Skinny Basil, Boneless Skinless Chicken, Skinless Chicken Breasts, Pesto Baking, Chicken Pesto, Basil Pesto, Skinnytaste
Skinny Chicken Pesto Bake | Skinnytaste 2 (16 oz total) boneless, skinless chicken breasts salt and fresh pepper to taste 4 tsp Skinny Basil Pesto 1 medium tomatoes, sliced thin 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese 2 tsp grated parmesan cheese
Skinny Basil Pesto Chicken
Chai Latte Cupcakes
Desserts, Chai Latte Cupcakes Jpg, Cupcake Recipes, Food, Chai Teas, Spicy Perspective, Cupcakes Recipes, Chai Cupcakes, Cupcakes Rosa-Choqu
Chai Latte Cupcakes [A Spicy Perspective]
Chai Cupcakes #thanksgiving #dessert
I LOVE Chai Tea, so I am sure this is awesome too. =) Chai Latte Cupcakes Recipes
Toffee dip..... serve with granny smith apples. This dip is delicious! Let it sit in refrigerator for a few hours first so the Heath bits can meld with dip. I LOVE this stuff!!
Toff Dips, Apples Toffee, Brown Sugar, Heath Bar, Apple Slices, Apple Dip, Apples Slices, Toffee Dips, Cream Cheeses
Apple Dip . . . Yummmm 2 8oz cream cheese 3/4 cups brown sugar 1/4 cup sugar 1 tsp vanilla 1 pkg heath toffee bits Mix everything together and serve with apple slices!
Apple Toffee Dip: 2 8oz cream cheese 3/4 cups brown sugar 1/4 cup sugar 1 tsp vanilla 1 pkg toffee bits/crushed Heath bars Mix everything together and serve with apple slices
In the crock pot ~ Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. YUMMY and EASY
Tacos Seasons, Enchiladas Sauces, Chicken Enchiladas, Crockpot, Mexicans Chicken, Crock Pots Chicken, Slow Cooker, Green Onions, Chicken Breast
Slow Cooker Chicken Enchilada Casserole -- Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. #Chicken #SlowCooker
Crock Pot Chicken Enchilada: chicken breast, enchilada sauce, taco season, shredded cheese, green onion. Serve with soft tortillas and rice
Crockpot Mexican Chicken - In the crock pot: chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. Add some cilantro to the top.
For those of you that have or are cutting out processed food. 100 days of no processed foods - all the meal planning is done for you.
Chicken Fajitas, No Process Food, Crock Pots Chicken, Crockpot Healthy Meals, Slow Cooker, Crock Pots Fajitas, Chicken Breast, Meals Plans, No Salts Meals
Crock pot chicken fajitas - For those of you that have or are cutting out processed food. 100 days of no processed foods - all the meal planning is done for you.
Slow cooker chicken fajitas- 100 days of no processed foods - all the meal planning is done for you.
Crockpot Healthy Meal: Chicken Breast Crock Pot Fajitas. Peppers, onion, chicken broth, chicken, lime juice, chili powder, and salt.
CROCK POT CHICKEN FAJITAS: Fix and Forget it Healthy Meal: Chicken Breast Crock Pot Fajitas. Peppers, onion, chicken broth, chicken, lime juice, chili powder, and salt. It's all ready -
Good snack or side to any meal. Cucumber, lemon juice, olive oil, salt and pepper and chile powder on the top!!
Olive Oil, Olives Oil, Healthy Snacks, Cucumbersalad, Cucumber Salad, Chile Powder, Chilis Powder, Summer Heat, Lemon Juice
I've been doing this since I was a kid! Indians and chili powder are like peanut butter and jelly! Great snack or side to any meal! Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top! So refreshing in summer heat.
Good #snack or #side to any meal. Cucumber, lemon juice, olive oil, salt, pepper and chili powder on top! So good~! #CucumberSalad
Cucumber salad. Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top! So refreshing in summer heat.
Healthy Snack! Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top! So refreshing in summer heat.
Brownie Refrigerator Cake Yes please!!
Summer Day, Chocolates Syrup, Candy Bar, Chocolates Puddings, Sweet Tooth, Refrig Cakes, Brownies Cakes, Brownies Refrigerators Cakes, Cream Chee
Brownie Cake Ingredients: 2 brownie mixes 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped..
Brownie refrigerator cake - super on a hot summer day Brownie Dessert Chef: Glenda Mohn - Cherokee, IA Category: Desserts Ingredients: 2 brownie mixes 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x...
Brownie Refrig Cake: 2 browníe míxes, 1 x-lg egg 8 oz pkg cream cheese, 1 cup pwd sugar, 2-8 oz Cool Whip, 3 oz pkg ínstant chocolate puddíng, 3 oz pkg ínstant vanílla puddíng, 3½ c mílk, 1 Hershey candy bar or chocolate syrup. Make browníe míxes accordíng to dírectíons. Add egg. Bake ín 9×13" greased cake pan. Míx cr cheese, pwd sugar & 8 oz Cool Whip. Put thís on top of....
Brownie refrigerator cake - super on a hot summer day For Marc's Sweet tooth
Cupcake Frosting !All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit.
All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit.
Vanilla Puddings, Recipes Frostings, Frostings Recipes, Cupcake Fillings, Puddings Frostings, Crepes Fillings, Cakes Cupcakes Frostings, Cupcake Frosting, Cupcakes Rosa-Choqu
Vanilla pudding frosting: All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit.
Cupcake Frosting: mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. Great spread on cakes and piped onto cupcakes, filling in crepes or on waffles along with some fruit.
Cupcake Frosting Recipe! All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit.
Cupcake Frosting !All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit. (I'm going to do the crepes filling for brunch.)
GREAT WITH CRAZY CAKE!!! Cupcake Frosting !All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit.
Creamy White Chicken and Artichoke Lasagna.
Creamy White, Artichokes Lasagna, Cream Cheese, Alfredo Lasagna, Lasagna Recipes, Chicken Alfredo, White Chicken, Chicken Lasagna, Creamy Chicken
Creamy white chicken alfredo lasagna. YES! I've been looking for a white chicken lasagna recipe.
Creamy white chicken alfredo lasagna Creamy Chicken Alfredo Lasagna 2 c shredded cooked chicken breasts 1 can (14 oz.) artichoke hearts, drained, chopped 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 1/2 cup KRAFT Grated Parmesan Cheese 1/2 cup chopped drained oil-packed sun-dried tomatoes 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup milk 1/2 tsp. garlic powder 1/4 cup tightly packed fresh basil, chopped, divided 12 lasagna noodles, cooked
pics of creamy chicken alfredo lasagna | Creamy White Chicken and Artichoke Lasagna
Crescent Pepperoni Rolls
Rollups, Pizza Rollup, Pepperoni Rolls Ups, Pepperoni Pizza, Roll Ups, Tasti Recipes, Pizza Rolls Ups, Crescents Pepperoni, Crescents Rolls
Crescent Pepperoni Roll-Ups. 1 can refrigerated crescent rolls, 40 slices pepperoni, 4 sticks of mozzarella string cheese, cut in half, garlic powder, pizza sauce. Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of pepperoni on each crescent roll.Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
crescent Pepperoni roll ups
Crescent Pepperoni Pizza Rollup
Cooking Classy: Lasagna Roll Ups
Freeze Lunches, Mail, Ground Beef, Cooking Classy, Lasagna Rolls Up, Single Serving Meals, Single Serving Dinners, Lasagna Rollup, Great Ideas
Lasagna Roll Ups.. can be made in single servings and frozen. Such a great idea!!! Ingredients: 4 T virgin olive oil 1/2 lb ground beef 1/4 c yellow onion 1 (28 oz) crushed tomatoes 2 cloves garlic 1/2 T basil 1/2 t oregano Salt and freshly ground black pepper, to taste 1 (15 oz) Ricotta Cheese 1 lg egg 1/3 c fresh flat leaf parsley chopped 2 1/4 c Mozzarella Cheese 3/4 c Parmesan Cheese 1/3 c Romano Cheese 1/4 t salt 1/4 t black pepper 12 uncooked lasagna noodles bake 375
Lasagna Roll Ups. Great idea for single serve meals from the freezer.
Cooking Classy: Lasagna Roll Ups NOTE: Can make appetizers using this method that can be hand held or put on a stick! Just don't let pasta dry out!!!!
Lasagna Roll Ups.. can be made in single servings dinner tonight!!! :))
Such a great idea: individual lasagna rollups!
Quinoa Veggie “Fried Rice”
Rice Quinoa, Quinoa Dishes, Veggies Quinoa, Quinoa Veggies, Veggies Fries Rice, Quinoa Recipes, Veggies Rice, Recipes Quinoa, Damn Delicious
Quinoa Veggie “Fried Rice” #quinoa
Quinoa Veggie “Fried Rice” by damndelicious: Healthy 'fried rice' Previous Pinner said: Made this 12/2/12. AWESOME! I'm really excited to find such a good quinoa dish, as I am not sold on it 100% of the time (most of the time I would rather devour pasta...). But this was so tasty, and so filling!
Always looking for new quinoa recipes... Quinoa Veggie “Fried Rice”
Damn Delicious, Quinoa Veggie "Fried Rice" and a Giveaway!
Quinoa Veggie Rice by damndelicious
Quinoa Veggie “Fried Rice”- don't really need to use a recipe, all it is is veggies, quinoa, soy sauce, and sriracha- so good!
Pizza Hut cheese bread recipe!! for those nights when you want to have homemade pizza
Cheese Breads, Huts Chee, Chee Breads, Breads Recipes, Breadsticks Recipes, Pizza Recipes, Homemade Pizza, Pizza Huts, Cheesy Breadsticks
Pizza Hut Cheese Bread Recipe. Very yummy but I'm not sure it's the best breadstick recipe out there. Maybe I'll try it again and see if the yeast rises better.
Pizza Hut Cheesy Breadstick Recipe
Pizza Hut cheese bread recipe!! for those nights when you want to have homemade pizza recipes
Recipe, Raw Salad, Raw Zucchini, Cucumber Salad, Raw Vegan, Cashew Salad, Salad Rolls, Cucumber Rolls, Zucchini Rolls
Cucumber Salad Rolls Click here for RECIPE: http://www.organicempire.com.au/recipes/117/
LOVE IT!!!!! Raw Zucchini rolls. This recipe is for cashew salad filling, which isn't AIP, but you could fill with many options.
Raw salad rolls. This site has many great healthy recipes.
RAW ZUCCHINI, CARROT AND CASHEW SALAD ROLLS ~ Wow! SEriously amazing recipe site for raw, vegan, vegetarians, etc
I like the idea of slicing cucumbers and making cucumber rolls as an appetizer. This; however, is from a vegan site using zucchini. "Raw Zucchini, Carrot and Cashew Salad Rolls"