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Classic Buffalo Chicken filling inside a buttery-crunchy crescent roll is a great game day appetizer!
Chicken Cresent, Chicken Crescents, Apples Strudel, Appetizers, Buttery Crunchy Crescents, Crescents Rings, Crescents Rolls, Buffalo Chicken, Crescents Baking
Buffalo Chicken Cresent Rolls
Buffalo Chicken Crescent Ring ~ Classic Buffalo Chicken filling inside a buttery-crunchy crescent roll is a great appetizer!
Maybe make a sweet version with apple strudel
Buffalo chicken crescent bake
Buffalo Chicken Crescent Ring
slow cooker bread 01
Cooker Breads, Crockpot Bread, Crock Pots Breads, Breads Recipe, Artisan Breads, Breads Baking, Baking Breads, Homemade Breads, Slow Cooker Bread
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_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
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.
Crock Pot Bread Baking (Fast Bread in a Slow Cooker)
"Move out of the way kale chips, spinach chips are our new healthy snack addiction! but be careful, these Italian Herb Spinach Chips are addicting!"
Kale Chips, Healthy Snacks, Italian Snacks, Italian Herbs, Snacks Addict, Herbs Spinach, Healthy Fiddler Snacks, Healthy Italian Food Recipe, Spinach Chips
"Move out of the way kale chips, spinach chips are our new healthy snack addiction! but be careful, these Italian Herb Spinach Chips are addicting!" << Sounds interesting.
Chicken Fajita Stuffed Peppers dinner is made with red and green peppers stuffed with fajita marinated grilled chicken and Spanish rice!
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Chicken Fajita Stuffed Peppers | from willcookforsmiles.com #stuffedpeppers #chicken #chickenrecipe
Chicken Fajita Stuffed Peppers - Will Cook For Smiles
Asparagus and Mozzarella Stuffed Chicken Breasts | "This dish is easy enough for a Tuesday, but looks pretty enough for company.”
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Chicken stuffed with asparagus and mozzarella. Switch out bread crumbs for pork rinds.
Easy Asparagus Stuffed Chicken Breasts. #Pound Chicken to 1/4 inch. & Slit open chicken, Season, Place asparagus, spread mozzarella cheese over the asparagus, Roll the chicken & Place the rolls seam sides down in baking dish, Sprinkle with bread crumbs. (I'm using panko!!!!) #Bake about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). http://allrecipes.com/recipe/asparagus-and-mozzarella-stuffed-chicken-breasts/detail.aspx
Asparagus and Mozzarella Stuffed Chicken Breasts. I used an Italian mixed cheese, sprinkled garlic powder on top of the chicken and asparagus before wrapping it up, and used panko bread crumbs instead of italian and sprinkled a little more garlic powder and a little cajun seasoning on top- OMG it was so good.
Food Drinks / Asparagus and Mozzarella Stuffed Chicken Breasts
Asparagus and Mozzarella Stuffed Chicken Breasts
Man Approved Low Calorie Stuffed Peppers
Healthy Meals, Man Approved Meals, Low Calories, Approved Low, Food Yummy, Calories Stuffed, Low Calorie Stuffed Peppers, Delicious Meals, Stuffed Bell Peppers
Mexican Stuffed Peppers- This light BUT man approved meal packs in the protein and veggies.
21 day fix stuffed bell peppers | Man Approved Low Calorie Stuffed Peppers
Mexican Stuffed Peppers - Dishing It Out Down South
Photo: Chicken Parmesan Roll-Ups. Categories: Food & Drink Added: 2014-09-10 09:00:03 Tags: Chicken,Parmesan,Roll-Ups. Resolutions: 236X914 Description: This photograph is about Chicken Parmesan Roll-Ups..... #Chicken, #Parmesan, #RollUps
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Chicken Parmesan Roll-Ups #foodiezmumbai #Mumbai #yummy, #food, #hungry, #tasty, #meal, #lunch, #dinner, #eat, #snacks, #hogging, #cuisine, #cooking, #streetfood, #cook #recipe #juice #cocktail #mocktail #indian #plate #health
Chicken Parmesan rolls up
Chicken Parmesan Roll-Ups. | SelfVeda
Sausage Pepper Fettuccine Skillet
Chicken, Free Noodles, Fettuccine Skillets, Peppers, Pasta Recipes, Zucchini Noodles, Skillets Dinner, Noodle Recipes, Sausage Recipes
Quick & Delicious, Sausage Pepper Fettuccine Skillet is a Dinner That’s Sure to Impress Your Family. by Let the Baking Begin Blog! - use tinkyada gluten free noodles!
Substitute zucchini noodles for pasta.
Quick & Delicious, Sausage Pepper Fettuccine Skillet Dinner
11.11.14 - 5 stars! I used buffalo chicken sausage, Sausage Pepper Fettuccine Skillet is a Dinner That’s Sure to Impress Your Family. by Let the Baking Begin Blog!
Sausage Pepper Fettuccini Skillet
Chicken Avocado Burritos
Avocado Burritos, Easy Chicken, Healthy Chicken Burrito, Quick Easy Healthy Dinner, Healthy Quick Easy Dinner, Healthy Quick Dinner Recipe, Quick Healthy Recipe, Chicken Avocado Burrito, Chicken Burritos
healthy chicken burrito
Quick and Easy Chicken Burritos - Brunch Time Baker
Brown Sugar, Brie & Bacon Crescent Rolls | Real Housemoms | These are so yummy with all the sweet and savory flavors!!!
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Brown Sugar, Brie Bacon Crescent Rolls | Real Housemoms | These are so yummy with all the sweet and savory flavors!!!
Brown Sugar, Bacon Brie Crescent Rolls | Real Housemoms | #SuperBowlAppetizer
Brown Sugar, Brie & Bacon Crescent Rolls
Bacon Wrapped Jalapeno Chicken Bites
Chicken Wraps, Football Food, Bacon Wrapped, Chicken Bites, Cream Cheese, Jalapeno Chicken, Baconwrapped, Bacon Wraps Chicken, Bacon Wraps Jalapeno
Bacon wrapped jalapeno chicken bites. 8 chicken tenders, flattened and cut in two, 3-ounce package softened cream cheese. 1 jalapeno pepper, seeded and finely chopped, 8 slices bacon, cut in half Dab 1/2 tsp of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 tsp of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick. Grill until bacon is brown and crispy on both sides.
baconwrapped jalapeno chicken bites.
Sounds like good football food - Bacon wrapped jalapeno chicken bites.
Bacon wrapped jalapeno chicken bites. Who doesn't love chicken wrapped in fat?
Bacon wrapped jalapeno chicken bites- or regular bacon wrapped chicken :)
Cucumber Salad: 1 lg cucmber, 2 t sea salt, 1 T sour cream, 1 t chopped onion, 1 t fresh dill, 1 t vinegar, 1 t sugar, oh yum yum
Sour Cream, Side Dishes, Food, Cucumbersalad, Fresh Dill, Cucumber Salad, Sea Salts, Greek Yogurt, Chops Onions
Cucumber Salad: 1 lg cucmber, 2 t sea salt, 1 T sour cream, 1 t chopped onion, 1 t fresh dill, 1 t vinegar, 1 t sugar *i subbed 0% Greek yogurt for the sour cream and actually like it without the sugar!*
Cucumber Salad. Hmmm.. Yummy Great side dish for only 50 calories! Ingredients are 1 large cucumber, 2 tsp sea salt, 1 Tbsp light sour cream, 1 tsp finely chopped onion, 1 tsp fresh dill chopped, 1 tsp ACV, 1 tsp honey
Jo and Sue: Cucumber Salad
My new fave summer side dish: watermelon, berries, mint, lemon zest, and lemon juice. Yummy!!!!
640 640 Pixel, Watermelon Salad, Recipe, Than, 600 600 Pixel, 640640 Pixel, 600600 Pixel, Summer Watermelon, Berries
summer watermelon salad.
Watermelon Salad with berries, mint, lemon zest, and lemon juice.
Grilled Balsamic Flank Steak - Worcestershire sauce, balsamic vinegar, dark brown sugar, and garlic.
Steak Marinades, Brown Sugar, Balsamic Vinegar, Weights Watchers, Worcestershire Sauces, Balsamic Flank Steak, Flanksteak, Grilled Flank, Grilled Balsamic
Flanksteak - ¼ c. balsamic vinegar 1 T. Worcestershire sauce 2 tsp. dark brown sugar 1 garlic clove, minced 1 lb. flank steak salt and pepper
Weight Watchers' carne asada: ¼ c. balsamic vinegar 1 T. Worcestershire sauce 2 tsp. dark brown sugar 1 garlic clove, minced 1 lb. flank steak salt and pepper Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
Grilled Flank Steak - Worcestershire sauce, balsamic vinegar, dark brown sugar, garlic
Grilled Balsamic Flank Steak - Worcestershire sauce, balsamic vinegar, dark brown sugar, and garlic. A really good steak marinade!! Use often
"Point-less" Meals: Grilled Balsamic Flank Steak
Cookie Dough Ice Cream Sandwich | by Jennie Schacht, author of I Scream Sandwich! | TheCakeBlog.com
Cookies Dough, Cookies Monsters, Ice Cream Sandwiches, Food, Cookie Dough, Dough Ice, Monsters Ice, Cookiedough, Icecream
Cookie Dough Ice Cream Sandwiches by Astrid ~♥ #recipes #cooking #food
From the ice cream recipe to the cookiedough "breading", it would be a huge ordeal but looks so scrumptious. Needs an ice cream maker Cookie Dough Ice Cream Sandwich | by Jennie Schacht, author of I Scream Sandwich! | TheCakeBlog.com
Cookie Dough Ice Cream Sandwich. #Cookies #IceCream #Dessert
cookie dough ice cream sandwiches...otherwise entitled The Cookie Monster ice cream sandwich
Recipe: Cookie Monster Ice Cream Sandwich
Crock pot lasagna....you don't even have to cook the noodles first! MADE THIS AND IT IS SOOOO GOOD!
Crockpot Lasagna, Pots Lasagnayou, Fun Recipe, Crockpotlasagna, Crock Pot Lasagna, Ground Beef, Cottages Cheese, Slow Cooker, Crock Pots Lasagna
Crock Pot Lasagna. Made this tonight for supper. Ended up doubling the recipe so we could have a bunch of leftovers... Cooked on low for 8 hours but should of turned down a lot sooner (bottom got kind of burnt). Next time instead of mixing cheese w/ ricotta put ricotta and then mozzarella cheese separate. Otherwise will make again for sure! Used Italian Sausage & Ricotta Cheese vs. ground beef and cottage cheese.
Crock pot lasagna: I ended up combining this recipe with another slow cooker lasagna recipe. This was yummy, but I must have put in too many noodles as there wasn't enough sauce to cook them all the way through. Next time, I'll add less noodles and more sauce.
Crockpot Lasagna: 1 pound ground beef, 29 ounce can tomato sauce, 8 ounce pack uncooked lasagna noodles, 4 cups shredded mozzarella cheese, and 1 1/2 cups cottage cheese
Creamy Lime Squares: Creamy and sweet, but also tart at the same time.
Limes Bar, Key Lime, Recipe, S'Mores Bar, Limes Squares, Food, Keys Limes, Limes Pies, Creamy Limes
My recipe for Key Lime Pie
Key lime bars
Why we love creamy lime squares 1. The perfect citrusy sweet treat. 2. Ideal enjoyed with afternoon tea. 3. Great for kids' lunchboxes. SEE ALSO: LEMON AND POPPYSEED CUPCAKES Ingredients For the crust 4 tbsp unsalted butter, melted and cooled (more for the pan) 2/3 cup shelled pistachios 1 cup digestive biscuit crumbs 1/4 cup sugar 1 tbsp grated lime zest For the filling 2 large egg yolks 1 can sweetened condensed milk 1/2 cup fresh lime juice SEE ALSO: COCONUT LIME FRIANDS Directions 1. Preheat your oven to 180 degrees C and brush a lamington dish with melted butter. Line with non-stick baking paper, leaving a two inch overhang over the sides. 2. Grind the pistachios in a food processor, along with the biscuit crumbs, sugar and lime zest. Blend in the butter, then turn the mixture out into the prepared pan and press down well, ensuring there is a crust one-inch up the sides too. 3. Bake in the oven until lightly golden - about eight to 12 minutes - remove to cool for half an hour. 4. Whisk egg yolks and condensed milk together in a bowl for the filling. Add lime juice, whisk until smooth and pour over the cooled crust. Spread out to the edges. Bake for 15 minutes until set. 5. Remove from the oven and cool in the pan on a rack. Chill for at least one hour before serving. To slice, lift out using the parchment paper overhang, slice on a cutting board and serve. SEE ALSO: LEMON MYRTLE AND MACADAMIA SCONES Recipe originally featured on marthastewart.com
Creamy Lime Squares: Creamy and sweet, but also tart at the same time. My cutting skills were sloppy (see how the crumbs got all over the surface), but the squares tasted great! G even liked this better than the key lime pie we had in Florida last Christmas. The squares were creamy and sweet but also tart at the same time - and the serving size just right!
Monster Cookie Dough Cupcakes Recipe | Just A Pinch Recipes
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Monster cookie cupcakes with monster cookie dough frosting
Cookie Monster Cupcakes
Monster Cookie Dough Cupcakes Recipe #dessert #spice #flavor #food explore borsarifoods.com
Even though i dont like most of the food in these they still look fun to make!!
Holiday, Easter Parties, Cars, Easter Bunnies, Kids, Pretzels, Easter Bunny, Easter Treats, Easter Ideas
Easter Bunny Race Cars #easter #treats #peeps #holidays
Cute Easter idea Large Marshmallows, cut horizontally Bunny Peeps® Mini pretzels Cream-Filled Cakes (e.g. Little Debbie® Cloud Cakes™) Decorator Icing Frosting Sprinkles Instructions Cut a small rectangle out of the top of the cream-filled cake about a third of the way back from the “front” of the car. Use the white decorator icing to adhere the bunny Peep®, mini pretzel “steering wheel” and large marshmallows in place. Use frosting and sprinkles to decorate your car. Allow to set
Easter Bunny Racecars will be the hit of the kids Easter party!
Great for a easter party!! Edible Easter Bunny Race Cars - Items Needed: Large Marshmallows, cut horizontally, Bunny Peeps® Mini pretzels Cream-Filled Cakes (e.g. Little Debbie® Cloud Cakes™) Decorator Icing Frosting Sprinkles
Lime Shortbread Cookies With A Tequila Lime Glaze. Delish!
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Margarita Cookie Recipe
Margarita Shortbread Cookie Recipe
!!!!! Margarita Lime Cookies
Peanut Butter Pretzel Christmas Trees | www.wineandglue.com
Peanut Butter Pretzel, Mixed Peanut
peanut butter pretzel christmas trees.
Peanut Butter Christmas Tree Pretzels 2 dozen 1/3 c peanut butter 1/3 of a c powdered sugar 24 tree shaped pretzels green candy melts Mix peanut butter + powdered sugar . Spread in pretzels, set on wax paper. Put in freezer 15 min. melt the candy melts 2 pretzels out of freezer ,dip in chocolate. After dried, additional green chocolate as glue add stars
Roasted cabbage. INSANELY delicious, easy, inexpensive & healthy. (1 t. olive oil, 2 T. bacon bits, 2 T lemon juice, 1 T. worcestershire, 1/4 t. salt, 1/4 t. pepper, 1 Cabbage, quartered, individually wrapped. Bake at 425 degrees for 20-30 minutes)
Olive Oil, Insanity Delicious, Grilled Cabbage, Individual Wraps, Bacon Bit, Roasted Cabbages, 425 Degre, 20 30 Minute, Lemon Juice
Grilled cabbage. INSANELY delicious, easy, inexpensive & healthy. (1 t. olive oil, 2 T. bacon bits, 2 T lemon juice, 1 T. worcestershire, 1/4 t. salt, 1/4 t. pepper, 1 Cabbage, quartered, individually wrapped. Bake at 425 degr must try
roasted cabbage. 1 t. olive oil, 2 t. bacon bits, 2 t. lemon juice, 1 t. worcestershire, 1/4 t. salt, 1/4 t. pepper, 1 Cabbage, quartered, individually wrapped. bake at 425 degrees for 20- 30 minutes.
Roasted (Wish They Were Grilled) Cabbage ~ Roasted cabbage. INSANELY delicious, easy, inexpensive & healthy. (1 t. olive oil, 2 T. bacon bits, 2 T lemon juice, 1 T. worcestershire, 1/4 t. salt, 1/4 t. pepper, 1 Cabbage, quartered, individually wrapped. Bake at 425 degrees for 20-30 minutes). Check out her weight loss blog for more recipe ideas!
Peanut Butter & Oreo Stuffed Brownies. Holy smokes!
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Peanut Butter & Oreo Stuffed Brownies! #peanutbutter #oreos #brownies #recipes #yummy
Peanut butter Oreo cupcakes. Layer in each cupcake cup Oreo cookie, peanut butter 2X and top with brownie or chocolate cake mix. mmmm!
Oreo and Peanut Butter Brownie Cakes - Delicious, combines 3 awesome things, peanut butter, oreos and brownie!
Peanut Butter Oreo Stuffed Brownie Cakes -Tried them!!!! They're amazing!!!!!
Four Cheese Stuffed Paste Shells with Smoked Sausage