Adult Beverages, Common Drinks, Drinks Recipes, 15 Popular, Popular Cocktails, Cocktails Charts, Cocktails Drinks, Popular Drinks, Cocktails Recipes
15 popular drink recipes illustrated
15 popular cocktail drinks!
15 popular cocktail recipes
15 quick images & recipes for some popular adult beverage cocktails!
Cocktail Chart - 15 popular cocktails illustrated. | chocolate for basil
common drink recipes
I filled an ice tray with straight lemon juice and set it in the freezer. Now, each morning I just heat up a little water, toss a cube in, and sip my lemon water!
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more health and fitness info on JoshuaZitting.com
Lemon juice in ice cube tray: lemon water in the morning, no work required.
I filled an ice tray with straight lemon juice and set it in the freezer. Now, each morning I just heat up a little water, toss a cube in, and sip my lemon water! I didn't write the text above me but awesome idea!!
Fill an ice tray with straight lemon juice and set it in the freezer. Lemon ice cubes! #healthy
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Healthy Smoothies: Peanut Butter Banana Smoothie Recipe -- full of protein, easy to make, and SO tasty! | gimmesomeoven.com
Do it with my protein shakes all the time! It's my favorite kind!
Peanut Butter Smoothie recipe recipes healthy living smoothies juicing cleanse all natural juicing recipes smoothing recipes
Easy recipe for Apple Crumble...top it with ice cream and it's #comfortfood dessert!
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Easy recipe for Apple Crumble. Top it with ice cream and it's comfort food dessert!
Apple Crumble...top it with ice cream and it's #comfortfood #dessert! #recipe
Easy recipe for Apple Crumble...top it with ice cream and its #comfortfood dessert! from Shugary Sweets
Easy Apple Crumble Topped with Ice Cream
The Ultimate Brownie Guide. What makes brownies chewy, fudgy, or cakey! From HandleTheHeat.com
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replace oil & butter with applesauce or use vegan butter and use egg replacer do the brown sugar option The Ultimate Brownie Guide experiments with ingredients and methods to see what makes brownies cakey, chewy, or fudgy so you can make your ultimate brownie!
The Ultimate Brownie Guide - Handle the Heat
The Ultimate Brownie Guide experiments with ingredients and methods to see what makes brownies cakey, chewy, or fudgy so you can make your ultimate brownie! #recipe #brownie
The Ultimate Brownie Guide Learn what makes brownies chewy, fudgy, cakey etc with this AWESOME brownie guide!
Shelf life and storage
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This Is Exactly How To Store Your Groceries #food #storage #nutrition
This Is Exactly How To Store Your Groceries. ? Picture? - chart of storing groceries + how long? - info?
How To Store Your Groceries HOW TO'S AND WAYS TO STORE FOOD IN YOUR PANTRY ~~ SHELF LIFE & HOW TO ORGANIZE SAFELY
Pantry Tips - How to store fruits and vegetables. How To Store Your Groceries
Fresh food storage tips.
just good to know.
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Food storage shelf life inforgraphics good to know
101 Cooking for Two - Cheat Sheets" Shelf Life of Food | This is very good to know because I know myself and some friends of mine that needs to be more aware of whats in our kitchen. [ SkinnyFoxDetox.com ]
#The #Shelf #Life of #Food #Kitchen #Basics #Goodtoknow #Info #Chart
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Arancini (rice balls) with marinara sauce. I first had these in Italy, and finally found a recipe!
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Mozzarella Stuffed Arancini Balls with Marinara Sauce. Recipe for leftover rice.
Italian Arancini (rice Balls) With Marinara Sauce #recipe use gluten free bread crumbs!
Arancini (rice balls) with marinara sauce. I first had these in Italy, and finally found a recipe!....Love Italian food
Brunch party. Simply wrap your muffin tins with bacon, fill with seasoned whipped eggs (and maybe some cheese?), and bake at 350* for 30-35 minutes.
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Bacon Wrapped Egg Muffins: simply wrap your muffin tins with bacon, fill with seasoned whipped eggs and cheese, and bake at 350* for 30-35 minutes. Substitute with Turkey bacon and egg whites for low calorie breakfast.
Mini Bacon Egg Cups -Yep, bite sized bacon and egg awesomeness. Simply wrap your muffin tins with bacon, fill with seasoned whipped eggs (and maybe some cheese?), and bake at 350* for 30-35 minutes. I'm going to try this with Turkey Bacon and egg whites:)
Bacon Egg Cups -Yep, bite sized bacon and egg awesomeness. Simply wrap your muffin tins with bacon, fill with seasoned whipped eggs (and maybe some cheese?), and bake at 350* for 30-35 minutes. Breakfast tomorrow 1/20/13. Definitely do not overfill. Recipe says 3/4 cup full - that's TOO much! :)
Mini Bacon Egg Cups, wrap your muffin tins with turkey bacon or turkey breakfast sausage in mixture, fill with eggs, shredded lowfat cheese, spinach, tomato and bake at 350* for 30-35 minutes.
G & I can cook almost anything, but hard boiled eggs still baffle us.
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hard boiled egg times
This works for perfect eggs. Boil. Cover, remove from heat, let sit, cold bath. How to hard boil an egg.
How to boil the perfect egg. Love this super-straightforward guide. (Why do I find it so hard to make a perfect boiled egg? They seem like they should be so easy!)
Perfect eggs hardboiled
How to hard boil an egg, and Easy how to peal a hard boiled egg instructions. Hopefully my Easter eggs will turn out perfect...
Seems simple enough yet I still have a hard time making hard boiled eggs... How to hard boil an egg, and Easy how to peel a hard boiled egg instructions.
Honey yogurt berry pops made from Greek yogurt, raw honey and mixed berries.
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Honey, Yogurt, and Fruit Popsicles!
Fun treats for the kiddos!! Yeah Yogurt popsicles Honey yogurt berry pops made from Greek yogurt, raw honey and mixed berries :)
greek yogurt + raw honey + mixed berries = healthy summer #health Dessert #Dessert #healthy Dessert| http://best-perfect-desserts.blogspot.com
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FRUIT - pineapple
They say an apple a day keeps the doctor away, but what about yangmai? Chances are you never heard of it.There’s a whole world full of fun and tasty fruits. Try our Top 10 Exotic Fruits that will give your taste buds a jolt! #healthy #fruit
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Healthy fruit tray and so artfully arranged. Who wouldn't want to munch on some delicious antioxidants and vitamins.
They say an apple a day keeps the doctor away, but what about yangmai? Chances are you never heard of it.There’s a whole world full of fun and tasty fruits. Try our Top 10 Exotic Fruits that will give your taste buds a jolt! #healthy #fruit http://weathertightroofinginc.com #food #exoticfood #crazyfood #recipies #foodrecipies #recipiesfood #roofrepair #roofrepairhemet #roofrepaircalifornia
Fresh Fruit Platter ~ berries, grapes, cherries and oranges
2nd pud Fruit salad
Best Ways To Lose Weight - healthy eating for a start
26 Top secret restaurant recipes.......
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Almost-Famous Bloomin' Onion Recipe : Food Network Kitchen : Food Network - FoodNetwork.com - made the blooming onion sauce only - YUM
Almost famous bloomin onion recipe from food network
Copy That! 35 Secret Restaurant Recipes (Almost Famous): bloomin' onion, olive garden breadsticks, orange julius, Ikea swedish meatballs, pinkberry frozen yogurt, chik fil a chicken sandwich, etc
copycat recipes from Food Network Magazine... like Blooming Onion, Cheesecake Factory cheesecake, Bourbon Chicken... etc
oreo cheesecake cupcakes
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Mini Cookies and Cream Cheesecake bites 💘💘💘💘
Cookies and Cream Cheesecakes- Oreo Cheesecake Cupcakes- Can substitute the Oreo bottom for a reese's bottom.
Oreo Cookies and Cream mini Cheesecake recipe.. Yum!
Cheesecake Stuffed Strawberries - WHAAAT
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Cheesecake Stuffed Strawberries: strawberries + 8 oz softened cream cheese + 3-4 Tblsp powdered sugar + 1 tspn vanilla extract + 1/4-1/2 cup graham cracker crumbs. Remove strawberry tops & core out center. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add the cheesecake filling into a piping bag (or Ziploc with the corner snipped off). Fill the strawberries with cheesecake mixture & sprinkle tops with graham cracker crumbs.
@paigejorgensen Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries Source: The Sweets Life Ingredients: 1 lb large strawberries 1 (8 ounce) package cream cheese, softened 3-4 Tablespoons powdered sugar 1 teaspoon vanilla extract 1/4 - 1/2 cup graham cracker crumbs Instructions: 1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside. 2. I
Reversed strawberry cheesecake. (Strawberries stuffed with cream cheese mixture and sprinkled with graham cracker crumbs)
Cheesecake Stuffed Strawberries These are DELICIOUS! I still can't figure out how to get out the middle of the strawberry, but Kristen's a pro! 1lb strawberries 8 oz softened cream cheese 3-4 Tblsp powdered sugar 1 tspn vanilla extract 1/4-1/2 cup graham cracker crumbs Remove strawberry tops and clean out with a paring knife. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Fill strawberries w/ cheesecake mixture. Sprinkle tops w/ graham cracker crumbs.
The BEST Carrot Cake EVER!
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Cooking The Amazing: CARROT CAKE This is the best Carrot cake recipe I have ever made! The cake lasts maybe 2 DAYS at best in my house. Bakehouse Studio Food Photographers - favourtie photos from around the web!
Cooking The Amazing: CLASSIC CARROT CAKE This is the best Carrot cake recipe I have ever made! The cake lasts maybe 2 DAYS at best in my house.
The BEST Carrot Cake EVER! Classic Carrot Cake with hints of cinnamon and clove made super moist by pineapple as a secret ingredient. Carrot Cake is fast becoming the most requested cake for wedding cakes because of it's tasty universal appeal. And with Carrots as the main ingredient you could even say it is healthy. Well, almost. When you ice it with my amazing Cream Cheese Icing you will have an incredible combination of flavors that are both classic and proof you are Cooking The Amazing.
Cheesecake Pops To Die For!!
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Delicious Cheesecake Cake Pops #Food #Drink #Trusper #Tip
SWEET TREATS ~~ Cheesecake Pops To Die For!!
Cheesecake Pops To Die For!! I am so excited to be part of the April class of Daring Bakers. My first challenge was a mixture of old and new. I've made cheesecakes before, but it's been a while. I have a smashing lemon cheesecake recipe that was a hit during '06-'07, but I made it so often that I tired of it and stopped. I haven't made it in over a year, so my cheesecake skills are a little rusty. On the "new" side, I don't have a lot of experience with chocolate, so working with tempered chocolate is good practice for me. Like Sharon's recent project, I made a mistake that proved to be quite fortuitous. Before I elaborate, here's the original recipe: Cheesecake Pops (from Sticky, Chewy, Messy, Gooey by Jill O'Connor) Makes 30 – 40 Pops Ingredients 5 8-oz. packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream Boiling water as needed Thirty to forty 8-inch lollipop sticks 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped 2 tablespoons vegetable shortening Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional Procedure Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the batter into it. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and shortening, stirring often, until completely smooth. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Roll the pops quickly in decorations, if using. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. What did I do wrong? I lost my patience and accidentally overbaked. Note that the baking time is supposed to take 35-40 minutes. From a lot of reports from other DBs who had finished the challenge, the baking was taking much longer. I baked it for 45 minutes, only to find a creamy soup. I left it for another 30 minutes to find it firming, but still very loose. I glared at it, then set the timer for 30 more minutes and went to take a shower. Yes, I know that's a mistake. However, it did work out in my favor as the overbaking resulted in a firm consistency that required almost no refrigeration before scooping. It also didn't seem to affect the final product, as the cake was still quite creamy. So, I started scooping, put it in the fridge for 15 minutes after I reached the middle of the cake, and was able to freeze the pops right away. The rules required that we follow the cheesecake recipe (exemption for allergies and dietary restrictions), but we could use whatever dip/decoration we wanted. As previously mentioned, I have a weakness for Cheesecake Factory's Adam's Peanut Butter Fudge Ripple. To recreate the flavors, I mixed peanut butter into the melted chocolate and dipped the pop in crushed Butterfingers. Mixing the peanut butter was a bit of a gamble as I wasn't sure whether the chocolate would still harden into shells. I started with a half portion of the dip. Using my kitchen scale, I weighed out 5 oz. dark chocolate, then brought it up to 8 oz. with peanut butter. Add 1 tbsp. of shortening and melt the whole mixture in a bowl placed over a pot of simmering water. Luckily, it turned out beautifully. The other change I made was the sticks. Instead of using lollipop sticks, I decided to use Pocky sticks. They're edible and fun. Hehe. Two downsides: chocolate melting on the fingers and the sticks not being too strong. I have a lot of shortened sticks. The sticks taste a lot like the Adam's Peanut Butter Fudge Ripple and are really rich and decadent. I loved them and they'll make a great party treat. Right now, however, I need help with the 50+ pops. Anyone want some?
Cheesecake Pops, seriously wish I didn't have a sweet tooth!
Gummy Bears soaked in Vodka - easier and better than jello shots!