Mom's Famous Marshmallow Brownies!!! Simple to make and they feed the masses!
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From Six Sisters: Mom's Famous Marshmallow Brownies. Simple to make and they feed the masses!
Thanksgiving Pumpkin Cheesecake Pie!
Cheese Cak, Pies Cheesecake, Pumpkins, Pumpkin Cheesecake, Graham Crackers, Pumpkincheesecak, Pumpkin Pies, Cream Chee, Cheesecake Pies
What a delightful marriage of two sweet treats: Pumpkin Pie cheesecake. #Thanksgiving #pumpkin #cheesecake #pie #autumn #fall #Halloween
A delicious twist on a pumpkin cheesecake or pumpkin pie. - not quite pop's recipe. 1 c milk, 1/2 c sugar, 2 eggs, 1 t cinn, 1.4 t ginger, 1/4 t nutmeg, 1.25 c pumpkin - pour over half of cream chees recipe and bake @350 for 65 min.
Pumpkin Cheesecake Pie - definitely use the graham cracker crust - this is my new favorite pumpkin pie recipe.
Insalata Capresse. Recipe!!
Sandwiches, Tomatoes Mozzarella, Olives Oil, Recipe, Capr Salad, Food, Asparagus, Tomatoes Basil, Tomato Mozzarella
Salad stack Just stack vine ripe tomatoes mozzarella, asparagus, grilled red onions, fresh basil and blue cheese crumbles – then drizzle with some balsamic vinaigrette. Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar 1 tablespoon Dijon mustard 1 tablespoon garlic, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Beat the vinegar in a bowl with Dijon, sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake or in a food processor and add the oil in a small steady stream.) Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. This is served at SEASON’S 52 in Orlando Florida and is one of those recipes you can recreate at home – so easy, so mouth-watering, and so good for you! Now if we could just find juicy, vine-ripened tomatoes year around!
Caprese sandwich. Stack tomatoes, mozzarella, and asparagus. Drizzle with olive oil and balsamic vinegar, sprinkle with fresh basil leaves. #italian #food
No recipe with this...but looks pretty obvious. Sliced tomato, basil, fresh mozzeralla slices, asparagus. Make into sandwich, drizzle with balsamic vinegar and olive oil. Now that's a sandwich!
Homemade Nutella....HOMEMADE!!! Have to try this :3
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Homemade Nutella Recipe! No more sugar and modified palm oil. The Family Kitchen I Sambazon
Homemade nutella... With far less sugar than the original and no palm oil!
All Things Nutella
Homemade Nutella Homemade Nutella The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz. 1 1/2 cup whole hazelnuts 1 1/2 cups whole milk 3/4 cup powdered milk 1 Tbsp. mild-flavored honey pinch salt 1 heaping cup chopped bittersweet or semisweet chocolate, or chips 1 scant cup chopped milk chocolate, or chips On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter. Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth. Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
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_
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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....
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.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
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Blue diamond ring
Blue Diamond Engagement Ring 1.32 Carat Fancy Blue & White Diamond Engagement Ring 14K White Gold Halo Certified Handmade $1,870.00 USD
Not this ring per se, but the colour of the centre stone. 950 Platinum Certificate Blue & White Diamonds Engagement Ring 1.36 Carat handmade
Try these at home, and you’ll never buy those mall pretzels ever again.
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Homemade soft Pretzel #Recipe
Hot Buttered Fluffy Pretzels- friend made these for me, and we really loved them. First time eating a homemade pretzel!!
Soft Baked Hot Buttered Fluffy Pretzels Recipe - Try making these at home, and you’ll never buy those mall pretzels ever again. There’s just no reason to anymore, because these homemade soft baked pretzels taste better and only cost a buck or two to make a whole tray. --- http://www.fifteenspatulas.com/hot-buttered-fluffy-pretzels/
NO-BAKE, TEACUP TREATS Remember that scene in Willy Wonka and the Chocolate Factory where he drinks the tea and then eats the cup? Well, here's a step-by-step guide to making your own deliciously edible cup-and-saucers. The best part of making these sweet teacup cookies? No baking required!
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I always dreamt of eating the daffodil tea cup like Willy Wonka since I was a kid! Jas and Addie need a tea party------- NO-BAKE, TEACUP TREATS Remember that scene in Willy Wonka and the Chocolate Factory where he drinks the tea and then eats the cup? Well, here's a step-by-step guide to making your own deliciously edible cup-and-saucers. The best part of making these sweet teacup cookies? No baking required!
Edible teacup cookies recipe. Oh. My Gosh! Someone made Willy Wonka and the chocolate factory come true!!!!!!! Well... at least it edible tea cups part. "There is no life I no to compare with true imagination-living there youll be free if you truly wish to be"
More tea party ideas? Cutest idea EVER!!! NO-BAKE, TEACUP TREATS Remember that scene in Willy Wonka and the Chocolate Factory where he drinks the tea and then eats the cup? Well, here's a step-by-step guide to making your own deliciously edible cup-and-saucers. The best part of making these sweet teacup cookies? No baking required!
The absolute best way to cook asparagus: Season with olive oil, salt, pepper, and parmesan cheese; bake at 400 for 8 minutes. Perfection.
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The only way I'll cook Asparagus again.. Baked Asparagus: season with olive oil, salt, pepper, and parmesan cheese; bake 350 10-15 minutes.
The absolute best way to cook asparagus, and SO SIMPLE! Season with olive oil, salt, pepper, and parmesan cheese; bake 350 10- 15 minutes.
Now my pies will look prettier for sure!
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Braided pie crust. So pretty for Thanksgiving pie!
Pumpkin pie crust for Thanksgiving pies this yr!! Who would have ever thought about doing this !? Great idea !
Braided pie crust and other specialty pie crust designs from Martha Stewart
YES. braided pie crust. #piecrust
braided pie crust! I'll be doing this for my apple pies this year!
avocado, filled with goat cheese, wrapped in prosciutto
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Halloween Recipe: Avocado Witches Fingers. Avocado, filled with goat cheese, wrapped in prosciutto
My mind is boggled, why I didn't think if this.... Avocado wrapped in prosciutto with goat cheese!
avocado, filled with goat cheese, wrapped in prosciutto. a yummy snack
Sounds so yummy. Avocado, filled with goat cheese, wrapped in prosciutto. - Wishful Eating Blog
Fall/Halloween--Golden Graham Smore Bars~these are awesome and so easy
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Golden Graham S mores Bars! Just made these, yum!!!
Golden Graham Smore Bars- 135 calories per serving! 1 10 oz. bag mini marshmallows (Approx. 6 cups) 1 12 oz. package semi sweet chocolate chips 5 tbsp. butter (I used 2 1/2 tbsp. butter & 2 1/2 tbsp. smart balance to save even more calories) 8 cups Golden Graham cereal (one 12 oz. box) 1 tsp. vanilla (optional)
Golden Graham Smore Bars - lots of compliments on these. too sweet for me, but i enjoyed making for everyone else's sweet tooth.
Golden Graham Bars
VERDICT: this pasta is so stinkin good I could eat it every night! It's so easy to make and AMAZING!
Spaghetti Squash, Red Peppers, Vegans Pasta, Olives Oil, Pasta Dishes, Chilis Flakes, Peppers Flakes, Chilis Peppers, Pasta Recipe
Spaghetti Aglio, Olio, e Peperoncino by yumsugar: Made with garlic, olive oil, and chili flakes, this traditional Italian pasta dish is well loved by many because it's so easy and inexpensive to make. It's a perfect solution whenever you're in a bind. // I made this, but cooked the pasta in chicken broth and sauteed the minced garlic in the oil first. It was a bit hot! I'd probably cut back on the red pepper flakes a bit next time.
Spaghetti with garlic, olive oil, & chili flakes... my fave way to eat pasta. Click for more vegan pasta recipes.
Spaghetti With Garlic, Olive Oil, and Chili Pepper Flakes. Light and easy pasta recipe. This is so good. Change it out with and add a chicken breast or piece of salmon. Yum!
Olive oil, red pepper flakes and garlic pasta. I wonder if I could make this with spaghetti squash? Looks delicious!
spaghetti with garlic, oil, and chili pepper flakes. This is the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch. Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well loved by many because it's so easy and inexpensive to make. This is a perfect solution whenever you're in a bind. For example, if guests come over and you've got nothing to serve, they are certain to be wowed when you present them with this meal. It packs quite a kick from the minced garlic and chili pepper flakes, and I highly suggest enjoying this dish with fellow garlic lovers. Keep on going for more. The pasta is the real star in this meal, as it's not drenched in heavy, overbearing sauce. Because of this, it is really important to make sure you cook the pasta al dente. In some instances, you can get away with overcooking your spaghetti, but this is not one of them. A good, flavorful extra-virgin olive oil is also essential as is mincing the garlic finely enough to avoid eating any big spicy chunks.
Cinnamon Apple Upside Down Coffee Cake. Melts in your mouth!
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Upside Down Cinnamon Apple Coffee Cake | Top 10 Thanksgiving Dessert Recipes |
Upside-Down Cinnamon Apple Coffee Cake.. 1-1/2 cups apples, chopped and peeled 1 can (12.4 ounce) Pillsbury cinnamon rolls with icing 1/2 cup pecan halves or pieces 2 tablespoons butter, melted 1/3 cup packed brown sugar 2 tablespoons corn syrup Directions Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans. In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan. Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm. Serves 8- This recipe from the Pillsbury Spring Brunch Magazine 2010
Upside Down Cinnamon Apple Coffe Cake
How to Grow Berries - great tutorial on growing strawberries, blackberries and raspberries.
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Don't need help growing blackberries around here but maybe raspberries and strawberries.
How to Grow Berries - great tutorial on growing strawberries, blackberries and raspberries. - Garden Ideas
My friend blogged about this recently! Creamy avocado pasta! (no cream), high protein
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15 Minute Creamy Avocado Pasta (quinoa pasta) - Yum!
15 Minute Creamy Avocado Pasta Ingredients: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove) 1/2 tsp kosher salt, or to taste ~1/4 cup Fresh Basil, (probably optional) 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta pepper Read more: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2UyqcgYp9
15 Minute Creamy Avocado Pasta (Alfredo, but not!)
put bacon strips in muffin tin and then add whipped eggs with a little cheese about 3/4 full. Bake @ 350 degrees for 30-35 min. YUM!!!
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Candian Bacon Egg Cups - Breakfast Whip the egg whites, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of candian bacon inside the sides of each muffin cup 350 F 30 min eat with a cat two. perfect meal!
Bacon #Egg Muffins #recipe - Put bacon strips in muffin tin and then add whipped eggs with a little cheese about 3/4 full. Bake @ 350 degrees for 30-35 min.
This was pretty yummy! I liked it even better cracking the egg directly into the bacon wrapped pan :). A little Greasy but yummy! Great for reheating. Bacon Egg Cups - Breakfast Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup 350 F 30 min
Andes Mint Pillow Cookies
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Andes candies mint pillow cookies!! this recipe comes from the Tootsie Roll website! I love it!
Andes mint sugar cookies. Andes Recipes: Andes Mint Pillow Cookies: Ingredients: 1 cup unsalted butter - softened 1 cup sugar 1 large egg 1 tsp vanilla 3 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins) Directions: Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, bak...
Christmas cookie exchange this year...Andes Mint Pillow Cookies
Andes Mint Cookies- we call them mint pillows in our house- awsome!
Andes Mint Pillow Cookies Mint Chocolate Cookies...my sons Fav I cheated & used fridge cookie dough:)
Informative blog! How to make low-carb zucchini "pasta"
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Informative blog! How to make zucchini "pasta" noodles
How to make a low-carb, gluten-free, paleo PASTA out of regular old zucchini! Cant wait to try this! | via http://@SparkPeople #recipe #food
Low carb. grilled avocado with melted parm. cheese & lime. Holy cow.
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Shut the front door ...these are fabulous! Low carb. grilled avocado with hot sauce and melted parm. cheese & lime. Holy cow.
Shut the front door ...these are fabulous! They are -broiled- avocados which have been cross-hatched cut to allow equal amts of Tabasco Chipolte Sauce & lime juice to sink in; sea salt & pepper; & melted parm. cheese, Holy cow! ~ I was on the fence about avocados in general, these lil babies knock me flat off & into their waiting arms!
French Apple and Cinnamon Tart | Alexandra Cooks
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alexandra's kitchen — simple, good food French Apple Tart
Glazed French Apple Cinnamon Tart #recipe
French Apple and Cinnamon Tart instead of plain ole apple pie for thanksgiving wow
Tarte aux pommes et canelle // French Apple and Cinnamon Tart
10 Creative Ice Cube Tray Designs That Will Make You Look As Cool As You're…
Rainbow sweet treats! good idea for kids birthday party
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Rainbow fruit kabobs - Fun kid's birthday party idea!
Rainbow Fruit Kabob Interesting and creative food art. Visit us on Facebook for great recipes, health and weight loss tips and anything fabulous. https://www.facebook.com/fitfabuloushealthy1
Rainbow fruit kabobs. #raw food #kids
Rainbow fruit kabobs. Made these for my sister's baby shower. | See more about rainbow fruit kabobs, rainbow fruit skewers and fruit kebabs.
// Roasted cauliflower (red chili, cilantro, lime)
Side Dishes, Cilantro Limes, Olives Oil, Recipe, Red Chilis, Red Chile, Meatloaf, Veggies, Roasted Cauliflowers
Roasted Cauliflower with Red Chile| I've made this before and it's delicious; roasting at the same time I'm baking a meatloaf!
Roasted cauliflower (red chili, cilantro, lime). This dish is diet friendly and a tasty way to add flavor to veggies without a lot of extra calories! No recipes but just add those ingredients to my norm roasted cauliflower
ROASTED CAULIFLOWER W/ RED CHILI, CILANTRO LIME 1 large head Cauliflower 3 cloves garlic, minced 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico) 1/2 tsp crushed dried Red Chile 1 tsp Cumin seeds toasted and ground 4 Tbsp Olive Oil 1/4 cup Cilantro leaves, chopped 1/2 Lime, juiced Salt to taste
Roasted cauliflower (red chili, cilantro, lime): another amped up veggie side dish. So full of flavor you'll forget you're eating your veggies!
Frozen Whipped Cream Dollops Hot Cocoa's Perfect Mate I am so impressed with this idea. Not only are these dollops perfect for topping off a cup of hot cocoa, but also great as a little cream and sugar in your morning coffee or tea. Place in freezer for 2-3 hours or until completely frozen. Move to airtight container and store in freezer.
Frozen whipped cream for hot chocolate. Pinning to remember for Christmas Eve.
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Frozen Whipped Cream Dollops - a nice touch for a cup of hot cocoa #sweets #cocoa #whippedcream
Frozen whipped cream dollops-- for a hot chocolate bar ! Great idea!!
Great idea for hot cocoa! Frozen Whipped Cream Dollops | the creative mama
Frozen whipped cream for hot chocolate. Need to do with the Peppermint whipcream recipe that I pinned.
Frozen Whipped Cream Dollops | the creative mama Perfect idea for hot cocoa on Christmas Eve, or when your cocoa's too hot!
Elf donuts--actually cheerios, to leave with Santa's cookies. :) cute!