Pumpkin Cheesecake Cake! Health Desserts, Cheesecake Cakes, Pumpkin Cakes, Cheese Cak, Pumpkins, Cakes Recipe, Shugari Sweet, Pumpkin Cheesecake, Cream Cheese Frosting
|1 tsp||Ginger, ground|
|1 can||Pumpkin puree, pure|
|3/4 cup||Apple sauce|
|1 tbsp||Caramel sauce|
Baking & Spices
|2 1/4 cup||All purpose flour|
|2 tsp||Baking powder|
|2 tsp||Baking soda|
|1 cup||Brown sugar|
|1 tbsp||Cinnamon, ground|
|1/2 tsp||Cloves, ground|
|1 2/3 cup||Granulated sugar|
|1 tsp||Kosher salt|
|1 tsp||Nutmeg, ground|
|4 cup||Powdered sugar|
Nuts & Seeds
|2 pkg||(8oz each) cream cheese|
|8 oz||Cream cheese|
|1/2 cup||Heavy cream|
|1/3 cup||Sour cream|
1 pound beef, 1/2 cup chopped onion, 2 cloves garlic, 1/2 tsp. salt, 1/4 tsp. pepper, 2 cans (10oz) mild enchilada sauce, small corn tortillas, 1 tbsp cilantro, cheese. www.piarecipes.co...
Enchiladas Sauces, Beefenchilada, Mexicans Food, Dinners Tables, Enchiladas Recipe, Dinners Ideas, Healthy Recipe, Hispanic Kitchen, Beef Enchiladas
#BeefEnchiladas - This enchilada recipe will have you at the dinner table in less than an hour.. Hispanic Kitchen
Beef Enchiladas - Recipes, Dinner Ideas, Healthy Recipes & Food #yummy food #food #Great Food| http://ilovephotosoffoodaaliyah.blogspot.com
Beef Enchiladas - This enchilada recipe will have you at the dinner table in less than an hour. Ingredients: 1 pound lean ground beef or 1 package fully cooked shredded beef ½ cup chopped onion 2 cloves garlic, crushed ½ tsp. salt ¼ tsp. pepper 2 cans (10 ounces each) mild enchilada sauce 8 small corn tortillas (6-7 inches diameter) ¾ cup shredded pepper-jack cheese 1 Tbsp. chopped fresh cilantro sour cream (optional) Instructions: 1. Preheat oven to 350°F. 2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can. 3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below. 4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish. 5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes. 6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired
Beef Enchilada- favorite mexican food! yum!
Prosciutto wrapped asparagus - I told my hubby about this an all he said was "that's going to be expensive"...oh well hubby!
Side Dishes, Food, Dinners, Prosciutto Wrapped Asparagus, Bacon Wraps Asparagus, Drinks, Asparagus Recipe, Prosciutto Wraps Asparagus, Prosciuttowrap
Prosciutto Wrapped Asparagus - Easy Finger Food Ideas | Eat Drink Paleo Cut 6 prosciutto lengthwise,lay on diagonal, wrap, cook in ghee
Side dish: prosciutto wrapped asparagus recipe
Prosciutto Wrapped Asparagus #Recipe #Food #Dinner
Fall dinner party idea: Prosciutto Wrapped Asparagus Bacon wrapped asparagus would be awesome too!
Broccoli Asiago Cheddar Soup: Longhorn Steakhouse Copycat Recipe. The Broccoli Cheese soup served at Longhorn Steakhouse is a bit different than what is served at most restaurants because it is made with white cheddar and Asiago cheeses.
Broccoli Soups, Longhorns Steakhouse, Cheddar Soups, Broccoli Chee Soups, Healthy Recipe, Broccoli Asiago, Soups Recipe, Broccoli Cheese Soups, Copycat Recipe
Longhorn Steakhouse Copycat Broccoli Soup
best healthy recipes in the world: Broccoli Cheese Soup
This hot chocolate shake will be perfect for autumn. It can be a desert shake for Thanksgiving with pumpkin pie, or just by itself. With this beverage, you'll get into the spirit of autumn.
Pumpkin Spices, White Hot Chocolates, Recipe, Food, Pumpkins, Holidays, Yummy, Spices White, Drinks
Pumpkin Spice White Hot Chocolate #Recipe | #thanksgiving #autumn #holiday #food #drinks #holidayrecipe
Easy Spinach and Cream Cheese Wonton Recipe
Easy Spinach, Wontons Recipe, Cream Cheese Wontons, Spinach Cream, Wontons Wrappers, Spinach Wontons, Sound Yummy, Wonton Recipes, Cream Cheeses
Easy Spinach and Cream Cheese Wonton Recipe - Wonton Wrapper 8 oz of low fat Cream Cheese Frozen Spinach – 12 oz – thawed and rinsed of excess liquid Olive Oil Pinch of Cayenne Pepper 1/2 Teaspoon of Garlic Powder 1/2 Teaspoon of Pepper Pinch of Salt
Easy Spinach and Cream Cheese Wonton Recipe... Sounds yummy!
Spinach Cream Cheese Wontons Recipe ~ Done in about 40 minutes.
Spinach and cheese wontons! Sounds so good! (spinach, wonton wrapper, cream cheese)
Crispy Edamame - Movie Snack! 1 (12 ounce) package frozen shelled edamame (green soybeans), 1 tbsp olive oil, 1/4 c grated parmesan cheese, salt & pepper to taste. Bake in oven for 15 minutes at 400 degrees.
12 Ounc, Tbsp Olives, Packaging Frozen, Olives Oil, Crispy Edamame, Healthy Snacks, Parmesan Chee, Grateful Parmesan, Green Soybean
Healthy snack- Crispy Edamame -1 (12 ounce) package frozen shelled edamame (green soybeans), 1 tbsp olive oil, 1/4 c grated parmesan cheese, salt & pepper to taste. 15 min. in a 400 oven
What a great idea! 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, Breads Recipe, Idea, Artisan Breads, Breads Baking, Crockpot 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....
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
Salt-rising bread, a.k.a. pioneer bread because it needed no yeast. From an old, old recipe book, sent to Country magazine by a reader. It's their most-requested recipe ever -- get it here.
Breads Recipe, Country Magazines, Pioneer Breads, Food Breads, Most Request Recipe, Recipe Books, Breads Rol, Salts Ris Breads, Old Recipes
Salt-Rising Bread, a.k.a. Pioneer Bread because it needed no yeast. From an old, old recipe book, sent to COUNTRY MAGAZINE by a reader. It's THEIR MOST REQUESTED RECIPE EVER!!!
Want to try this. Salt-rising bread, a.k.a. pioneer bread because it needed no yeast. From an old, old recipe book, sent to Country magazine by a reader. It's their most-requested recipe ever -- get it here. Talks about potato bread recipe too!!! LOVE homemade bread!!
Cannoli Cupcakes.... i've died and gone to heaven lol
Cannoli Cream, Chocolates Chips, Minis Cannoli, Pies Crusts, Minis Dog Qu, Cannoli Cups, Cannoli Cupcake, Cream Cups, Cream Cupcake
mini cannoli cupcakes!
Mini Cannoli Cream Cupcakes. Flour for dusting surface 1 Pillsbury® refrigerated pie crusts 3 tablespoons coarse natural sugar (Turbinado) 1 teaspoon cinnamon For Filling (If you want the cream to be extra thick see my tips below) 1 (15oz) container of whole milk ricotta cheese 1/2 cup confectioners’ sugar, plus extra for dusting finished cups 2 tablespoons white sugar 1 teaspoon vanilla extract 1/4 cup mini semi-sweet chocolate chips
Mini Cannoli Cream Cups: Servings: about 16 mini cups Ingredients: For Cups Flour for dusting surface 1 Pillsbury® refrigerated pie crusts 3 tablespoons coarse natural sugar (Turbinado) 1 teaspoon cinnamon For Filling 1 (15oz) container of whole milk ricotta cheese 1/2 cup confectioners’ sugar, plus extra for dusting finished cups 2 tablespoons white sugar 1 teaspoon vanilla extract 1/4 cup mini semi-sweet chocolate chips Directions: In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup. Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled. Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar and serve. Cups should be filled shortly before they are eaten so the don’t get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve. Cooking Tips: A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract. Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.
The Recipe Critic: Skinny Slow Cooker Honey Sesame Chicken. This is absoluetly delicious, easy to make, and it only 313 calories a serving!
Honey Sesame Chicken, Boneless Chicken, Crock Pots, Crockpot, Cooker Honey, Slow Cooker, Recipe Critical, Chicken Breast, Skinny Slow
The Recipe Critic: Skinny Slow Cooker Honey Sesame Chicken. This is absoluetly delicious, easy to make, and it only 313 calories a serving! REVIEW: I made this last week and it was gross. Way way too salty. I couldn't even eat it. A friend and I both made it and the chicken completely dried out on us both. Chicken never dries out in my crockpot. It was just an epic fail.
Skinny Slow Cooker Honey Sesame Chicken (LOW: 3-4 hrs or HIGH: 1 1/2-2 hrs/ 1 lb boneless chicken breasts, 1 c honey, 1/2 c low sodium soy sauce, 1/4 c ketchup, 2 T vegetable oil, 2 cloves garlic, minced, 1/2 c diced onion, 1/4 t red pepper flakes, cornstarch, sesame seeds for garnish, and rice for serving) #crockpot #recipe #easy #slowcooker #recipes
The Recipe Critic: Skinny Slow Cooker Honey Sesame Chicken. This is absoluetly delicious, easy to make, and it only 313 calories a serving! -brown chicken and caramelize onions before crock pot
parmesan knots made with canned biscuits
Buttermilk Biscuits, Cans Biscuits, Side Dishes, Italian Meals, Easy Parmesan, Breads, Knots, Garlic Parmesan Knot, Garlic Knot
easy parmesan knots made from canned biscuits! perfect side dish for any italian meal :D
Bird On A Cake: Rainbow Tie Dye Cake
Recipe, Rainbow Cakes, Rainbows Cakes, Rainbows Ties, Tye Dyes, Ties Dyed, Tie Dye Cakes, Birthday Cakes, Ties Dyes Cakes
@Aubrie Robinson Eaves. Cool tie dye cake! That's not tye dye.... That's a rainbow cake!!!
Jana Birthday idea. Rainbow Tie Dye Cake. My perfect birthday cake!
Such a wonderfully fun, Woodstock approved Rainbow Tie Dye Cake. #tie_dye #rainbow #cake #dessert #food #baking #1960s #hippies #sixties
rainbow cake or tie dyed cake using jell-o
Rainbow tie dye cake recipe
Cottage cheese, avocado, cucumber, grape tomatoes, and cracked black pepper. An easy healthy lunch with protein and phytonutrients!
Easy Healthy, Black Peppers, Healthy Snacks, Healthy Breakfast, Cottages Cheese, Cottage Cheese, Grape Tomatoes, Crack Black, Healthy Lunches
Cottage cheese, avocado, cucumber, grape tomatoes, and cracked black pepper. An easy healthy BREAKFAST with protein
Yum! Cottage cheese, avocado, cucumber, grape tomatoes, and cracked black pepper. An easy healthy lunch with protein and phytonutrients! @NutritionExpert
Cottage cheese, avocado, cucumber, grape tomatoes, and cracked black pepper. Easy, healthy snack!
Just made this...delicious but I had it with salad :). Balsamic Chicken-Pour 1T EVO on bottom of crockpot, add 4-6 chicken breasts, salt and pepper each breast, put 1 med. sliced onion on top of chicken, 1t each oregano, basil, rosemary, ½ t thyme & 4 garlic cloves. Pour in 1/2c balsamic vinegar & top w/ 2 (14.5) oz cans diced tomatoes. Cook on high 4 hrs, serve over angel hair pasta.
Chicken Crock Pots, Slow Cooker Recipe, Chicken Recipe, Olives Oil, Balsamicchicken, Slow Cooker Chicken, Balsamic Chicken, Chicken Breast, Crock Pots Recipe
Balsamic Chicken Recipe. This slow cooker recipe is easy to make, healthy, and tastes delicious.
What a great slow cooker chicken recipe! Balsamic Chicken
Slow Cooker Balsamic Chicken Recipe Main Dishes with boneless skinless chicken breasts, diced tomatoes, onion, garlic cloves, balsamic vinegar, olive oil, dried oregano, thyme, salt, ground black pepper, tomatoes, prepar pesto, baby spinach leaves, chicken
Balsamic Chicken crock pot recipe
Spiced Caramel Apple Cocktail | Recipes by Amy Tobin
Apples Cider, Apples Martinis, Caramel Cocktails, Cider Cocktails, Drinks Cocktails, Apples Cocktails, Cocktails Recipe, Autumn Wint Cocktails, Caramel Apples
Spiced caramel apple cocktail
Spiced Caramel Apple Martini Garnish: Agave Syrup Gingersnap cookie crumbs Cocktail: 2 ounces Domaine de Canton ginger liqueur 1 ounce Van Gogh Dutch Caramel Vodka 3 ounces Apple cider 1 dash lemon juice
Spiced apple cider cocktail
ginger caramell cocktail
pumpkin patch cupcake
Food Network, Patches Cupcake, Pumpkin Spices, Pumpkin Cupcake, Cupcake Recipe, Halloween Cupcakes, Thanksgiving Cupcake, Shredded Wheat, Pumpkin Patches
Food Network Magazine's Thanksgiving Cupcakes- Pumpkin Patch
Food Network Magazine's Halloween Cupcakes Recipes ($15) ❤ liked on Polyvore
pumpkin cupcakes, thanksgiving cupcakes, halloween cupcakes
Pumpkin Patch Cupcake. Food Network Magazine's Halloween Cupcakes from FoodNetwork.com
PUMPKIN PATCH CUPCAKES for Halloween, Thanksgiving, and Fall Parties - Break apart shredded wheat into hay-like pieces and pile the strands onto a frosted cupcake (try a pumpkin spice cupcake with maple frosting), then add a cluster of mini candy pumpkins.
Patties Pan, Ground Beef, Pan Squash, Stuffed Squash, Squash Recipe, Clean Eating Recipe, Healthy Recipe, Stuffed Patties, Savory Dishes
We have a bunch of this squash from my grandmas garden, so im trying to find healthy recipes for them! Stuffed Patty Pan Squash
17 Clean Eating Recipes Using Squash!! Soups, Pastas, Casseroles, and more :) #skinnyms #cleaneating #squash #recipes.
Stuffed Patty Pan Squash Recipe - ZipList
#food #stuffed #squash #healthy Stuffed Patty Pan Squash is a fun autumn dinner that everyone is sure to love! #skinnyms #cleaneating
Gardens Stuffed Yellow, Spaghetti Squash, Gardens Vegetables Recipe, Stuffed Squash Recipe, Stuffed Yellow Squash Recipe, Stuffed Vegetables Recipe, Summer Squash, Breads Crumb, Recipe Veggies Gardens
6 medium yellow summer squash ½ cup green bell pepper, diced 1 cup onion, finely chopped 1 cup tomatoes, chopped and seeded ½ cup sharp cheddar cheese, shredded ½ cup Italian bread crumbs 4 slices bacon, fried until crisp and crumbled* pinch seasoned salt ⅔ teaspoon kosher salt ground black pepper butter (for sautéing)
Garden stuffed yellow squash #recipes
Garden Stuffed Squash recipe
Food Appetizers, Zucchini Squash, Squash Ribbons, Squash Recipe Food Drinks, Grilled Squash, Zucchini Sticks, Mint Dresses, Zucchini Ribbons, Prosciutto Skewers
Grilled Squash Ribbons and Prosciutto with Mint Dressing
Zucchini Sticks !
Grilled squash & zucchini ribbons and prosciutto (I'm thinking the mint dressing does not sound like something I'd do but maybe add this to a kabob for a cool change)
squash & prosciutto skewers
Brown Sugar, Glaze Roasted, Roasted Acorn, Olives Oil, Holidays Recipe, Squash Recipe, Maple Glaze, Maple Syrup, Acorn Squash
101 Healthy Holiday Recipes Acorn Squash!
Maple Glazed Roasted Acorn #Squash #recipe 1 acorn squash, seeded and sliced 3 tablespoons extra virgin olive oil 3 tablespoons light brown sugar ¼ cup maple syrup, warmed salt and pepper to taste garnish...
Roasted Figs, Healthy Eating, Health Benefits, Goats Chee, Healthy Food, Healthy Appetizers, Food Recipe, Alexandra Cooking, Figs Bruschetta
Roasted Fig Bruschetta and Ricotta with Basil / Alexandra Cooks #foods #recipes cooking| http://recipescookinglukas.blogspot.com
Candy Corn Centerpieces with spray painted bottles