BACON CHEDDAR RANCH PINWHEELS

BACON CHEDDAR RANCH PINWHEELS



PREP TIME 10 mins
TOTAL TIME 10 mins
Author:Cathy Trochelman
Serves:24

These Bacon Cheddar Ranch Pinwheels are the perfect party food! Loaded with bacon, cheddar cheese, and creamy ranch flavor, they're sure to become your new favorite party appetizer!

INGREDIENTS

  • 8 oz. cream cheese, softened
  • ¼ c. ranch dressing
  • ½ c. finely shredded cheddar cheese
  • 6 pieces bacon, cooked and chopped
  • 1 Tbsp. minced chives
  • flour tortillas (6 small or 3 large)


INSTRUCTIONS

  1. In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
  2. Stir in cheddar cheese, bacon, and chives.
  3. Spread in a generous layer over tortillas.
  4. Roll tortillas tightly and slice into 1 inch pieces.


source:http://www.lemontreedwelling.com

CREAMY GARLIC BUTTER TUSCAN SHRIMP

CREAMY GARLIC BUTTER TUSCAN SHRIMP



Author: Karina - Cafe Delites
Serves: 4

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

INGREDIENTS

  • 2 tablespoons salted butter*
  • 6 cloves garlic, finely diced
  • 1 pound (500 g) shrimp (or prawns) -- tails on or off
  • 1 small yellow onion, diced
  • ½ cup white wine (OPTIONAL)
  • 5 oz (150 g) jarred sun dried tomato strips in oil, drained
  • 1¾ cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves
  • ⅔ cup fresh grated Parmesan cheese (do not include for dairy free option)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped


INSTRUCTIONS

  1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until [I]just[/I] cooked through and pink. Transfer to a bowl; set aside.
  2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
  3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
  5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
  6. Serve over pasta, rice or steamed veg.


NOTES
*If you don't want to use salted butter, use unsalted and season shrimp as desired
**Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
***For a gluten free option, find GLUTEN FREE Cornstarch where available


source:https://cafedelites.com

Garlic Cheese Bombs

Garlic Cheese Bombs



Yield: 24 rolls

Ingredients

  • 24 frozen Rhodes dinner rolls
  • 1 lb. mozzarella cheese brick
  • Garlic Butter
  • 1/2 cup unsalted butter
  • 1 tsp. garlic powder
  • 1 Tbsp dried parsley
  • 1/4 c. grated Parmesan cheese (optional)


Instructions

  1. Place 24 Rhodes frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let thaw for about 2 1/2 hours, or until soft and no longer frozen.
  2. Cut 24 cubes of mozzarella cheese. Cut them as small or large as you'd like, depending on cheesiness preference.
  3. Place butter in a small microwave-safe bowl. Cover and heat in the microwave for 30 seconds, or until melted. Add garlic powder, dried parsley, and Parmesan cheese.
  4. Flatten each thawed roll and wrap completely around a cube of cheese so you can't see it. Stack the rolls in a greased bundt pan and brush with garlic butter. Cover with plastic wrap and allow to rise for another 30 minutes.
  5. Remove wrap and bake at 350°F for 35-40 minutes, or until dark golden brown. Cover with foil last 15 minutes of baking. Do not under bake or the rolls with be doughy.
  6. When it's time to serve, either invert the pan and slide the bombs out onto a plate, or pull them directly out of the pan individually without flipping. Serve with pizza sauce or marinara sauce.


source :http://www.cupcakediariesblog.com

Brown Butter Garlic Honey Roasted Carrots Recipe

Brown Butter Garlic Honey Roasted Carrots Recipe



Serves 3
Prep Time: 5 Minutes
Cook Time: 20 Minutes

Ingredients:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lb baby carrots
  • 1/4 teaspoon salt
  • 3 dashes ground black pepper
  • 1/2 tablespoon honey
  • 1 teaspoon chopped thyme or parsley


Method:

  1. Preheat oven to 425F.
  2. Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.
  3. Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.

Cook’s Note:
Serve this brown butter garlic honey carrots with a main dish, such as pasta or chicken.


source:http://rasamalaysia.com

Hawaiian Sliders Recipe

Hawaiian Sliders Recipe



This is our favorite Hawaiian Sliders recipe. Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

  • 2-2oz packets ham
  • 1 4oz block of cheese
  • 1 package Hawaiian buns
  • 1/2 cup butter
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Worcestershire sauce
  • 1/2 can pineapple slices

Directions:

  1. Preheat the oven to 350°F.
  2. Slice the Hawaiian buns in half as a sheet.
  3. Layer the ham, cheese, pineapple, and then the top half of the buns.
  4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
  5. Pour the butter mixture over the buns.
  6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.


source:http://thesoccermomblog.com

Egg & Cheese Hash Browns Waffles

Egg & Cheese Hash Browns Waffles



Prep time 5 mins
Cook time 6 mins
Total time 11 mins
Serves: 4-5 servings

Ingredients

  • 1 20-ounce package Simply Potatoes Shredded Hash Browns
  • 3 eggs
  • ¼ cup milk
  • 1 cup shredded sharp Cheddar Cheese
  • ¼ cup fresh chopped chives, plus some for garnishing
  • Salt & pepper
  • Sour cream, for serving, if desired

Instructions

  1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
  2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about ½ inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
  4. *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.


source:http://www.yellowblissroad.com

Copycat Panera Broccoli Cheese Soup

Copycat Panera Broccoli Cheese Soup



yield: SERVES 3-4
prep time: 10 MINUTES
cook time: 15-20 MINUTES
total time: 30 MINUTES

Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leaving your house!

INGREDIENTS:

  • 1/4 cup unsalted butter
  • 1/2 cup diced onions (yellow or white)
  • 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
  • 2 1/2-3 cups broccoli florets, chopped small
  • 1 1/2 cups chicken broth
  • 1 cup milk (I use skim/fat free)
  • 1 cup heavy whipping cream
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • pinch of crushed red pepper flakes (or more as desired)
  • 2 cups shredded cheddar cheese


DIRECTIONS:

  1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
  2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
  3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!


source:http://www.shugarysweets.com

Beef & Macaroni Chili

Beef & Macaroni Chili



Ingredients

  • 1 cup macaroni, uncooked
  • 1/2 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pinch salt
  • 1 pinch pepper
  • 1 can tomato soup
  • 1 ounce Mozzarella cheese

Instructions
Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.


source:https://allshecooks.com

No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake



Prep time 4 hours 15 mins
Total time 4 hours 15 mins
Author: CakesCottage
Recipe type: Dessert
Serves: 12-16

Looking for a quick and easy Summer dessert recipe? Try out delicious No Bake Summer Berry Icebox Cake !

Ingredients

  • 19 oz graham crackers
  • 8 oz cream cheese, softened
  • 2 (3.4 oz) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries, sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz white chocolate chips


Instructions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."


source:http://cakescottage.stfi.re

APPLE FRIES WITH CARAMEL CREAM DIP

APPLE FRIES WITH CARAMEL CREAM DIP



Ingredients
For the Apples:

  • 4 to 5 tart apples, we used Pink Ladies
  • 1 cup buttermilk
  • 1 cup sugar
  • wondra flour
  • vegetable oil for frying
  • cinnamon and sugar, to taste

For the Dip:

  • 1 (8 oz) cream cheese
  • 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
  • 1 cup caramel sauce (store bought or recipe HERE )


Instructions

  1. In a fry pan, or deep fryer heat vegetable oil for frying.
  2. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
  3. In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
  4. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip:

  1. Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.


source:https://www.favfamilyrecipes.com

Crispy Southwest Wrap

Crispy Southwest Wrap



Yield: makes 6-8

Ingredients

  • 1 lb ground beef
  • salt and pepper
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 2 tablespoons water
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 of a red bell pepper, chopped
  • 1 or 2 green onions, chopped
  • 1 cup cooked rice (leftover rice works great! white, brown, rice pilaf, wild rice)
  • 1 1/2 cups grated cheese (cheddar, Monterey, or pepperjack)
  • 1/2 cup sour cream
  • 6-8 flour tortillas


Instructions

  1. Add the ground beef to a large skillet over medium heat.  Cook and crumble until browned. Drain grease. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
  2. Heat a large skillet over medium high heat.
  3. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. Add a small scoop of rice, placing it in a line along one end of the tortilla. On top of the rice add a few small dollops of sour cream, and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito. 
  4. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. Serve warm, with salsa and/or a creamy cilantro dipping sauce.


source:http://tastesbetterfromscratch.com

Ice Cube Tray Chocolate Covered Cheesecake Bites With Raspberries

Ice Cube Tray Chocolate Covered Cheesecake Bites With Raspberries



Servings 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 60 minutes

INGREDIENTS

  • 10 ounces semisweet chocolate
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons whipped cream
  • 14 fresh raspberries


INSTRUCTIONS

  1. Place chocolate in a medium bowl and microwave in 30 second intervals until smooth.
  2. Take an ice cube tray, and coat each cube with chocolate. Freeze for 5 minutes; meanwhile, prepare filling.
  3. In a medium bowl, mix cream cheese, powdered sugar, vanilla until smooth. Add whipped cream.
  4. Fill each ice cube 1/4 full with cream cheese mixture. Add 1 raspberry and then cover the rest with cream cheese mix.
  5. Add melted chocolate on top and chill for 1 hour to set. Remove from fridge and invert to unmold. Serve and enjoy!


source : https://tipbuzz.com/chocolate-covered-cheesecake-bites/

BAKED SWEET & SPICY CHICKEN

BAKED SWEET & SPICY CHICKEN



PREP TIME 5 mins
COOK TIME 25 mins
TOTAL TIME 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Juicy and tender baked sweet & spicy chicken that comes together in 30 minutes with loads of flavor.

INGREDIENTS

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • sauce
  • ⅔ cup brown sugar
  • 2-4 tablespoons hot sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar (you could substitute white vinegar)
  • ⅓ cup water


INSTRUCTIONS

  1. Preheat oven to 400 degrees and grease a large baking sheet (with a raised side) or casserole dish.
  2. In a medium sauce pan whisk together all sauce ingredients. Bring to a boil over medium heat and boil for 3-4 minutes. While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1-2 minutes over medium heat, just enough to brown the very outside.
  3. Arrange chicken in a single layer (not overlapping) on prepared baking sheet. Brush with sauce. (there should still be plenty of sauce leftover - reserve for later). Bake for 20-25 minutes until chicken is cooked through. Pour remaining sauce over the chicken and serve hot.


source:http://www.lecremedelacrumb.com

GRILLED MAPLE SRIRACHA CHICKEN KEBOBS

GRILLED MAPLE SRIRACHA CHICKEN KEBOBS



PREP TIME 4 HR
COOK TIME 15 MINS
TOTAL TIME 4 HR 15 MINS
Servings: 2 -3

Grilled maple sriracha chicken kebobs are the best combination of salty, spicy, and sweet!

INGREDIENTS

  • 2 large chicken breasts, cubed
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 1 tablespoon sriracha sauce


INSTRUCTIONS

  1. Place cubed chicken breasts in a large resealable plastic bag. Whisk together soy sauce, maple syrup, and sriracha sauce. Pour over the top of the chicken and massage into the chicken. Marinate for at least 4 hours in the refrigerator.
  2. Once chicken is done marinating, soak wooden skewers in water for 10 minutes. Then skewer the chicken pieces on to the skewer. We had about 6 skewers with maybe 6-7 pieces of chicken on each skewer.
  3. Turn your outdoor grill on high (or you can use an indoor grill or your stovetop) and grill chicken until thoroughly cooked through.


source:http://www.tablefortwoblog.com/grilled-maple-sriracha-chicken-kebobs/

Garlic Chicken Stir Fry

Garlic Chicken Stir Fry



Author: Sara
Recipe type: Main Course
Cuisine: Asian
Serves: 4 servings

This garlic chicken stir fry is a quick and easy dinner that's perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out!

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil, divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms, halved
  • 1 yellow bell pepper, cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast, cut into 1 inch pieces
  • salt and pepper to taste
  • 4 cloves of garlic, minced
  • ¾ cup chicken broth
  • 1½ teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch


Instructions

  1. Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  6. Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  7. Lower heat to medium, add the garlic and cook for 30 seconds.
  8. Add the vegetables back to the pan.
  9. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
  10. Pour the sauce over the chicken mixture and bring to a simmer.
  11. Simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve immediately, with steamed rice if desired.


sumber:http://therecipecritic.com

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS



Serves 6
Prep Time 30 min
Cook Time 25 min

INGREDIENTS

  • 1 (12 oz.) box Jumbo Shells
  • 2 cups cooked, shredded chicken
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
  • 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese

ALFREDO SAUCE

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 1/4 cups whole milk
  • 2/3 cup freshly shredded Parmesan
  • 3/4 cup freshly shredded Mozzarella cheese
  • Salt and pepper, to taste


INSTRUCTIONS

  1. Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.

FOR HOMEMADE ALFREDO SAUCE

  1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.

FOR STUFFING SHELLS:

  1. In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
  2. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
  3. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!



By Holly
Adapted from Tastes Better From Scratch

Irish Pub Nachos

Irish Pub Nachos



Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hrs
Servings: 4

These potato based nachos feature some of your favorite toppings, making them perfect for sharing at any get together or game day.

Ingredients

  • 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
  • 2 tbsp olive oil
  • 1/2 tsp dried rosemary leaves
  • scant 1/2 tsp ground thyme
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 5 slices thick cut bacon, cooked crisp and crumbled
  • sour cream, or Greek yogurt, to taste
  • pico de gallo, to taste
  • 2 green onions, thinly sliced optional
  • 1 tbsp chopped fresh cilantro leaves


Instructions

  1. Make sure you've washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture.
  2. Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl.
  3. Drizzle them with olive oil. Add in the seasonings--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
  4. On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top.
  5. Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes.
  6. Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern.
  7. Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute.
  8. Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top.


Recipe Notes
recipe adapted from Cooking With Curls

Buttermilk Strawberry Shortcake

Buttermilk Strawberry Shortcake



Serves: 6 biscuits

Ingredients

  • 1½ cups flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons sugar
  • lemon zest
  • pinch of salt
  • ½ cup buttermilk
  • 4 oz cold unsalted butter
  • coarse sugar

Topping

  • 3 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • lemon zest
  • Whipped Cream


Instructions

  1. Preheat oven to 425 degrees F and line a baking pan with parchment paper.
  2. Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
  3. Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
  4. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
  5. Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
  6. Serve biscuits with strawberries and whipped cream.


Notes
Note: If you don't have buttermilk, place 1 tablespoon lemon juice in a ½ cup measuring cup. Top to ½ cup with milk. Set aside.


source:http://www.spendwithpennies.com

Blueberry Chia Seed Cashew Cake

Blueberry Chia Seed Cashew Cake



Ingredients
Crust:

  • 8 date, pitted – dates, Medjool
  • 1/2 cup – flaxseed, ground
  • 2 tablespoon – chia seeds

Filling:

  • 6 oz – cashews
  • 2 tbsp – coconut cream
  • 3 tablespoon – coconut oil
  • 3 tablespoon – maple syrup, pure
  • 1/2 cup – blueberries


Directions

  1. Soak the cashews for at least 6 hours
  2. To make the crust, you will need to pit and chop the dates.
  3. Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
  4. In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
  5. Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
  6. To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
  7. Spoon the filling onto the crust and place in freezer for at least 4 hours.
  8. Decorate the cake after it’s frozen if desired.
  9. Let sit at room temperature for 10 minutes before serving.


source:http://www.superhealthykids.com

Homemade No-Churn Peanut Butter Cup Ice Cream Cake

Homemade No-Churn Peanut Butter Cup Ice Cream Cake



Serves 8-12  
ADJUST SERVINGS

Peanut butter ripples through a peanut butter flavored, peanut butter cup-studded ice cream, topped with chocolate ganache, and covered with fresh whipped cream.

Ingredients
For the ice cream cake

  • 1 pint heavy cream
  • 1 can sweetened condensed milk
  • 2 t vanilla
  • 1/4c + 1/4 c creamy peanut butter
  • About 20 miniature Reese's Peanut Butter Cups, coarsely chopped (I froze them first to make them easier to chop), plus additional for decorating, if desired

For the ganache

  • 1 c semisweet chocolate chips
  • 1/3 c heavy cream

For the whipped cream

  • 1 1/2 c heavy cream
  • 2 T powdered sugar
  • 1 t vanilla


Instructions
For the ice cream:

  1. Line a 9 inch springform pan with plastic wrap
  2. Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
  3. Whisk together the sweetened condensed milk, vanilla, and ¼ peanut butter until smooth.
  4. Gently fold the sweetened condensed milk mixture into the whipped cream.
  5. Place small dollops of peanut butter on top of the cream mixture, add the peanut butter cups, and fold together gently.
  6. Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm.
  7. Remove from the freezer and quickly top with the cooled ganache, spreading evenly.
  8. Return to freezer to slightly firm up the ganache.
  9. Remove the cake from the freezer and spread evenly with the whipped cream to cover all sides. Decorate with additional peanut butter cups, if desired.
  10. Return to the freezer for at least another hour or two, until frozen.

For the ganache:

  1. Place the chocolate chips and heavy cream in a microwave safe bowl, and microwave for 1 minute. (If you do not have a microwave, heat the cream to a simmer on the stove and pour over the chips)
  2. Whisk until smooth, and cool to room temperature.

For the whipped cream:

  1. Combine the ingredients in a bowl.
  2. Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).


source:http://cupcakesandkalechips.com

Jaffa Cake Cupcakes

Jaffa Cake Cupcakes



Yield: 12 cupcakes

Chocolate and orange Jaffa Cake cupcakes reminiscent of the classic biscuit...or is it a cake??

Ingredients
For the cupcakes:

  • 200g self-raising flour
  • 210g butter/margarine
  • 180g caster sugar
  • 4 eggs
  • Zest of half an orange or 1tsp orange extract (just enough to give it a subtle flavour)

For the filling and buttercream:

  • 1 jar of orange marmalade (obviously you won’t need the whole jar, just use as much as you need!)
  • 250g softened unsalted butter
  • 450g icing sugar
  • 30g cocoa powder
  • 100g dark chocolate
  • 100g milk chocolate
  • Zest of half an orange or 1tsp orange extract (optional)
  • 6 regular or 12 mini Jaffa Cakes to decorate


Instructions
For the cupcakes:

  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan – and line a 12-hole or two 6-hole muffin tins with some paper cases.
  2. Weigh your flour, butter, sugar, eggs and the orange zest/extract into a large bowl all at once and beat well until fully combined and smooth.
  3. Spoon the mixture evenly into your cupcake cases and pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.
  4. Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.

For the filling and icing:

  1. Use a knife to cut a little circle out from the centre of the cakes, leaving a big enough hollow to fill with a little of your marmalade.
  2. Fill each hole with a spoonful of marmalade and pop the piece of sponge you cut out back into its little hole. If it doesn’t fit well, just remove a little bit of the sponge and use it as a kind of lid instead.
  3. Now for the icing. Melt both kinds of chocolate either in the microwave or in a heatproof bowl over a pan of simmering water on the hob. Once melted, leave to cool slightly while you prepare the rest of the icing.
  4. Place your butter and sift half your icing sugar into a large bowl and beat well until incorporated.
  5. Add in the remaining sugar, the cocoa powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.
  6. If using, add your orange zest/extract and then your cooled melted chocolate into the bowl of icing and beat vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little fluffier!
  7. Time to decorate the cakes, either spoon your icing into a piping bag and pipe a big swirl of the chocolate buttercream onto your cakes, or just use a knife to spread icing generously onto each one.
  8. Top the cakes with the Jaffa Cakes (cut regular ones in half if using)
  9. Enjoy!


source:http://maverickbaking.com

HEALTHY RAW RED VELVET FUDGE

HEALTHY RAW RED VELVET FUDGE



INGREDIENTS:

  • 12oz Raw Cashew Pieces
  • 1½ cups Unsweetened Vanilla Almond Milk
  • 246g (1 cup) Beet Puree**
  • 4 tsp Vanilla Extract
  • 1 tsp Stevia Extract
  • ¼ tsp Pink Himalayan Salt
  • 224g (1 cup) Raw Cacao Butter, melted
  • 84g (4 scoops) Vanilla Brown Rice Protein Powder
  • 20g (¼ cup) Unsweetened Natural Cocoa Powder


DIRECTIONS:

  1. Line an 8×8″ brownie pan with parchment paper both ways.
  2. In a sealable container, add the cashews, almond milk and beet puree.  Cover with a lid and refrigerate overnight.
  3. The next day, dump the entire cashew/milk/beet mixture into a high-speed blender (I used my Vitamix).  Add the vanilla extract, stevia extract and salt.  Blend on high speed until completely smooth.
  4. Pour in the melted cacao butter and blend again.
  5. Add the protein powder and cocoa powder and blend one last time.
  6. Scoop the mixture into the prepared pan and spread it out.  Tap the pan on the counter a few times to help get rid of air bubbles.  Use an offset spatula if you want to spread out a perfectly flat top!  Cover the pan and refrigerate overnight.
  7. Slice, serve, and enjoy!


NOTES:
This recipe is considered “high-raw.”
**I used roasted beet puree (instructions on how to make roasted beet puree HERE) because that’s what I had on hand from making Red Velvet Pancakes! I know it’s roasted and not “raw” but roasted beets have a better flavor than raw (in my opinion), and provide an amazingly vibrant reddish pinkish color. You can probably use grated raw beets or canned beets, but I haven’t tried those variations so I can’t say how they’ll turn out.


source:https://dessertswithbenefits.com

Snickers Cake

Snickers Cake



Ingredient

  • 1 box devils food cake mix, plus ingredients to make the cake
  • 1 can sweetened condensed milk
  • 1 jar Smucker's hot caramel ice cream topping
  • 1/2 cup chocolate chips
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 3 snickers candy bars, chopped
  • 1/3 cup peanuts, chopped
  • caramel sauce
  • chocolate sauce

Intruction


  1. Bake cake in a 9x13-inch pan according to direction on the package.
  2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 
  3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.


source:http://www.plainchicken.com

Healthy Snickers Pie (Raw, Vegan, Gluten + Grain Free, Refined Sugar Free)

Healthy Snickers Pie (Raw, Vegan, Gluten + Grain Free, Refined Sugar Free)



Ingredients
Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind - you can even MIX nuts if you're CRAZY)
  • 1 c unsweetened dried coconut
  • 1 tsp vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c peanut butter, almond butter or nut butter of choice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional)


Instructions
Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8" round pie pan. The parchment lining is really important - you won't be able to get the pie out if you don't use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

Peanut Butter Mousse

  1. Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to freezer.
  2. If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.
  3. Freeze overnight, and store in freezer but let de-thaw on counter for about 10 min before serving your very own healthy snickers pie.


source:http://www.sproutedroutes.com

MINI CUPCAKES IN CANDY FILLED SHOT GLASSES

MINI CUPCAKES IN CANDY FILLED SHOT GLASSES



Created by: Beth Jackson Klosterboer
Recipe type: Dessert
Makes: 60

Fill small plastic shot glasses with tiny candies then top them off with a mini cupcake for a festive birthday treat.

INGREDIENTS

  • 1 white cake mix (and water, egg whites, and oil called for on package)
  • red, yellow, blue, green, orange, purple food coloring
  • 3 3/4 cup white frosting
  • rainbow nonpareils (sprinkles)
  • 3 3/4 cups tiny candies


INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Line 60 cavities in mini cupcake pans with paper cups.
  3. Make cake mix according to package instructions.
  4. Equally divide batter into 6 bowls.
  5. Color batter using food coloring.
  6. Pipe or spoon batter into mini cupcake pans.
  7. Bake for 10-12 minutes until the cakes spring back when touched.
  8. Remove and allow to cool completely.
  9. Pipe or spread white frosting on top of each cupcake.
  10. Sprinkle on a bit of rainbow nonpareils.
  11. Spoon about a tablespoon of candy into a plastic 1 ounce shot glass.
  12. Set a mini cupcake on top.
  13. Repeat, creating a total of 60 mini cupcakes in candy filled shot glasses.


source :http://hungryhappenings.com