17 oz lemon cake mix ½ cup butter, melted 1 egg , slightly beaten 13½ oz lemon frosting mix 8 oz cream cheese, softened 2 eggs Combine cake mix, butter, and the slughtly beaten egg. Mix with a fork until moist. Pat into a 13x9 pan, greased on bottom only. Blend frosting mix into cream cheese. Reserve ½ cup of cheese and frosting mixture. Add eggs to the remaining frosting mixture....
1 1/2 cup cold fat free milk 1 1/2 tsp Crystal Light Calcium Tangerine Strawberry Low Calorie Soft Drink Mix 1 8 oz. container Breyer’s Vanilla Low-fat Yogurt 1 cup frozen whole strawberries Place all ingredients in blender container; cover. Blend on high speed until well blended. Tip: If not using remaining drink mix in the tub for additional smoothies, empty remaining contents of tub into large plastic or glass pitcher....
1 lb ground beef 1 small onion, diced 2 tsp salt 1 tsp black pepper ⅔ cup picante sauce 1½ cups cheddar cheese 6 flour tortillas, burrito-size oil, for deep frying Brown ground beef, onion, salt, pepper, and picante sauce in a pan. Drain. Divide meat into 6 burrito tortillas. Top with ¼ cup of cheese. Fold up chimichanga style. Deep fry till golden. Serve and enjoy. : : Related Video
2 can beer 2 tsp sugar 1/2 tsp black pepper 2 tbsp vegetable oil 10 hot dog buns , or rolls, toasted 10 bratwursts Preheat grill for indirect cooking over medium-high heat. Mix beer, sugar and pepper in a foil pan centered on grate. Brush brats with oil and grill over coals on either side of foil pan until nicely browned, turning once. Place brats in the beer mixture, cover pan with foil and continue cooking for 20 to 30 minutes longer....
When it comes to bake sales, not all baked goods are created equal. You want something sturdy enough to be transported, stable enough to survive without refrigeration, and something that will taste just as good after a week than the day it was made. Homemade Oreos, as it turns out, are the perfect bake sale treat, their crispy texture is still great days later and they keep quite well at room temperature (though I recommend refrigerating the cookie dough-filled ones long-term since that filling doesn’t set up quite as firmly as the original)....
1 ¾ cup buttermilk baking mix ½ cup yellow cornmeal ½ cup 2% low-fat milk 2 tbsp. honey Preheat oven to 450 degrees F. In large bowl, combine all ingredients until dough forms; beat 30 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into a ball; knead 10 times. Roll or pat out ½-inch thick. Cut with 2-inch cutter dipped in baking mix....
Ingredients 5 cups pumpkin , or squash; cooked 4 cups chicken stock 2 tbsp butter 1 large onion, chopped 3 garlic cloves, crushed 1 cup cheddar cheese, shredded ¼ cup pumpkin seeds salt pepper Preparation Related Video
I’m also sharing a handy freezer essentials checklist and some of my favorite recipes to make using freezer staples. Having a variety of ingredients and prep ahead meals stashed away in the freezer is sooooo helpful. And don’t we all want to make cooking at home easier?! I am here to show you just how to stock your freezer to cook anything! It truly is easy and efficient to cook with freezer essentials and kitchen staple ingredients that you ALREADY have in your house....
Suitable for Gluten Free, Low Carb, and Vegetarian Diets. Post includes Weight Watchers points. Versatile Dip This savory dip is made using simple ingredients and tastes absolutely gourmet! Put it on your cheese plate, serve at cocktail parties, game day gatherings, or use it as a spread it in everyday sandwiches. This dip is soooo versatile and beyond delicious! Even better, making this warm spinach artichoke dip in the Instant Pot is so much easier than traditional methods....
2 cups fettuccine noodles, cooked 2 bell peppers, sliced 1 medium red onion, julienned 1 cup broccoli florets 8 oz. italian sausage 4 oz. shiitake mushrooms, sliced 1 tbsp. olive oil 2 tsp. garlic, minced 3 tbsp. salted butter 1 sprig fresh parsley, minced Saute the sausage in a skillet on medium-high heat. Remove the sausage and (optional: pour ¼ C. dry white wine in at this point) cook the veggies until they’re tender....
Pretty cupcakes aren’t always delicious cupcakes, looks can be deceiving. Case in point: Pistachio Rosewater Cupcakes. Made from the Vegan Cupcakes Take Over the World cookbook, which, up until this point, has been pretty failsafe. These? Not so much. The overly fragrant combination of cardamom and rosewater makes this cupcake taste like a bottle of perfume. In the future, I shall not waver from the tried and true formula for cupcakes: the addition of yogurt in this recipe just makes for a dense and slightly sour cake....
But then I thought, why waste some pretty photos? I’ll link to the recipes in question as well, just in case you decide it’s something you might like to try. And I guess it’s not all bad, with some adjustments, they might be better. Grilled Portobello Burger with Red Onion Jam and Horseradish Sauce Each element of this burger was good, and Taylor actually enjoyed it for the most part, but I just found the tastes combined into something I can only describe as ‘funny’....
I’m not a breakfast person (says the girl who wrote the Breakfast for Dinner cookbook). Or, rather, I should say, I’m not a morning person. Indeed, in the mornings I really don’t want to eat (or spend time to make) anything overly fancy. But I do need to eat something, otherwise around 9 o’clock I start to get shaky and downright cranky. Usually breakfast for me means cereal or frozen waffles....
Ingredients ½ lb brussel sprouts, halved ½ lb eggplants, cubed ½ lb tomatoes, quartered 3 tbsp parsley, chopped 4 tbsp olive oil ¼ tsp garlic powder ¼ tsp onion powder 1 tbsp honey, if using salt & ground black pepper, to season Preparation Preheat your oven to 380 degrees F. Combine all your ingredients in a bowl. Season with salt & pepper, then toss to coat vegetables thoroughly. Transfer these onto a baking sheet & roast until vegetables are fully cooked & golden brown, roughly 25 minutes....
Ingredients 1 cup shrimp, drained 8 oz. cream cheese 1 cup Miracle Whip green onions, chopped food coloring, a few drops Preparation Blend together all ingredients well. Trim crusts off bread with electric knife. You can do 3 at a time easily. Evenly spread filling on bread. Then roll up end to end and secure with toothpick. Wrap the rolls (3) together in plastic wrap. If freezing, cover over with foil and place on cookie sheet....
Ingredients 2 catfish fillets, (6-8 ounce), about 1 pound ½ cup buttermilk, shaken hot sauce, few dashes ½ cup yellow cornmeal, fine grind for breading 2 tbsp all purpose flour 1 tsp cajun seasoning, preferably unsalted blend ½ tsp lemon pepper seasoning kosher salt fresh cracked black pepper extra virgin olive oil spray, comes in a spray can tartar sauce hot sauce lemon wedges, for serving Preparation Place buttermilk in large shallow dish or pie plate, add a few shakes of hot sauce and mix to combine....
1 1/4 cup Spiced Pumpkin Pancakes 3 tbsp sugar 2 tsp baking powder 1 1/4 tsp pumpkin pie spice 3/4 tsp salt 1 1/3 cup whole milk 3/4 cup pure pumpkin, canned 4 large eggs, separated 1/4 cup unsalted butter, melted 1 tsp vanilla extract Vegetable oil Maple syrup Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well....
Ingredients 1 lb ground beef 1 tsp onion powder 1 Knorr Beef Cube 1⁄2 cup breadcrumbs 1⁄2 tsp garlic powder 1 egg, beaten 1⁄4 tsp ground black pepper 1⁄4 cup cooking oil 2 tbsp parsley, chopped 5 fl oz button mushroom, thinly sliced 3 tbsp butter 4 tbsp all-purpose flour 1 Knorr Beef Cube 1⁄4 tsp Knorr liquid seasoning 1⁄2 tsp onion powder 1⁄4 tsp garlic powder 1 3⁄4 cup water...
Your new go-to Tomato Basil Soup Recipe Everyone needs a solid tomato basil soup recipe that they can turn to whenever the craving for a grilled cheese strikes. This stovetop tomato basil soup is made almost entirely from pantry staples and gets its creaminess from a swirl of creme fraiche, sour cream, or yogurt or you can leave it out and enjoy a plant-based bowl of comfort that’s ready in under 30 minutes....
For Crust: 1 1/2 cup ground gingersnap cookies 1 1/2 cup pecans, toasted 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted For Filling: 4 8 oz. pkg. cream cheese, stored at room temperature 1 2/3 cup sugar 1 1/2 cup canned solid-pack pumpkin 9 tbsp whipped cream 1 tsp ground cinnamon 1 tsp ground allspice 4 large eggs 4 tbsp store-bought caramel sauce 1 cup sour cream...
