5 tart cooking apples, peeled and sliced 3/4 cup pecans, chopped 7 tbsp brown sugar, packed, divided 1 tsp. ground cinnamon, plus extra for topping 1/4 cup butter 6 medium eggs 1 ½ cups orange juice 1 tsp. salt 1 cup flour 4 tbsp sugar Maple syrup, as needed, to serve Preheat your oven to 400°F and grease the inside of a 9x13 baking dish. In a large skillet, sauté the apples, pecans, 6 tbsp brown sugar, cinnamon, and butter....
16 oz traditional refried beans, (1 can), Bush ½ cup chunky salsa ¼ medium onion, diced ½ tsp smoked paprika ½ tsp garlic powder ¼ tsp kosher salt, plus more to taste ¼ tsp black pepper ½ cup cheddar cheese, shredded ½ cup monterey jack cheese, shredded 4 flour tortillas, (10-inch) Heat oven to 375 degrees F. Line a small baking sheet with parchment paper and set aside. In a medium bowl, add refried beans, salsa, onions, smoked paprika, garlic powder, salt and black pepper....
Blueberries ¾ cup fresh blueberries ¼ cup white sugar 1/2 lemon, juiced Custard 2 cups heavy whipping cream ½ cup white sugar 4 egg yolks ¼ tsp. vanilla extract 4 tbsp. white sugar, for scorching Making the blueberries Mix blueberries, sugar and lemon juice in a small saucepan over medium heat. Once blueberries begin to wilt, remove from heat. Place blueberries in 4 ramekins. Making the custard Preheat oven to 350°F....
Want to see me make some charmingly green (mint chocolate chip) pancakes? Watch the clip. And if you’re in Memphis, Taylor and I will both be appearing on WREG-TV’s Live at 9 this Thursday morning, demoing the Italian-style Stuffed French Toast from the book. Thanks to everyone who came out to the booksigning, hung around to chat about all things breakfast. We’re totally new at this and you made our job easy by being so welcoming and friendly....
1 lb swordfish steaks, 1-inch thick ¾ cup breadcrumbs 1 tbsp parsley, chopped 1 tsp dried oregano salt and ground black pepper, to taste 4 tbsp olive oil, divided lemon zest, from 1 lemon lemon juice, from 1 lemon For Serving: vegetables, sauteed 4 lemon wedges 4 sprigs parsley Preheat broiler to 380 degrees F. Oil broiler pan with roughly 1 tablespoon of olive oil. In a bowl, toss the bread crumbs, parsley, oregano, lemon zest, and salt and pepper to taste together and stir in the remaining oil....
With football season right around the corner (Go Vikings!), I figured there’s no better time than now to share a healthy Whole30-friendly appetizer recipe. While I’m not a ‘superfan’ of football by any means, I’m always up for some good food, a lazy(ish) Sunday and quality time with the hubby and/or friends! And damn, don’t these look delicious!? Jess and I plan out our blog schedule a few months in advance but we always leave room a little room and flexibility for instant inspiration....
1 ½ cups milk 3 eggs 1 package Knorr leek soup dip 1 bag frozen broccoli 6 cherry tomatoes, halved 1 ½ cups cheddar cheese, shredded 1 pie crust, 9" Deep Dish Frozen Preheat the oven to 375 degrees Fahrenheit. In a bowl, beat milk, eggs, and leek. Mix together until well incorporated. Add broccoli and cheese and blend well. Pour mixture into the pie crust. Top with extra cheese, broccoli, and tomato halves....
This post is sponsored by Unilever. All thoughts and recipes are created right here at Easy Family Recipes. Cinnamon Swirl Cake – The EASY Way! My entire family loves this cake. When I say love… I mean LOVE! If you enjoy cinnamon rolls, I think you might just love it too. This Cinnamon Swirl Cake is everything cake should be: LightTenderAmazingly flavorful The coolest part of this cake is that it uses a special ingredient that elevates the flavor, allows you to use less ingredients, AND keeps the cake super moist and tender....
2 ½ cup All-Purpose Flour ½ tsp. Sea Salt, plus additional to taste 3 tbsp. Canola Oil, divided 1 lb. Ground Pork 2 tbsp. Soy Sauce 1 tbsp. Sesame Oil ⅛ tsp. Garlic Powder ⅛ tsp. Ground Ginger ⅛ tsp. Granulated Sugar 3 Green Onion Stalks, green parts only, finely chopped 1 Egg 1 tbsp. Cornstarch Ground Black Pepper, to taste Combine the flour, 1/2 teaspoon of salt, and 1 tablespoon of canola oil in a medium mixing bowl with 1 cup of hot water, and mix together until a smooth dough forms....
For Fig Nut Filling: 1½ cups dried figs, halved ¼ tsp salt 1 cup apple juice, or orange juice 1 cup walnuts, chopped For Cookie Crust: 2 egg yolks ¾ cup brown sugar 2 tsp vanilla extract ½ tsp baking powder ¼ tsp salt 6 tbsp butter, softened ½ cup all-purpose flour ¾ cup whole wheat flour Fig Nut Filling: Heat up a pan on medium heat. Toast the chopped walnuts, shaking the pan frequently to make sure that the nuts get an even browning, for about 3 to 4 minutes....
Ingredients 4 cups vanilla ice cream, softened slightly 1 cup milk 9 tsp Nesquik powder Preparation Add all ingredients to blender, cover, and blend until smooth and creamy. Pour into serving glasses and serve with a straw or spoon. Enjoy! Related Video
Ingredients 09graham crackers 7ozmarshmallow cream 12ozsemisweet chocolate chips Preparation Line a baking tray with wax paper and set aside. Place a few graham crackers on a paper towel in the microwave. Place a slightly-damp paper towel on top. Microwave for 15 to 20 seconds, or until the crackers soften enough to cut. Use a 2-inch circle cookie cutter to cut two circles from each softened graham cracker. Repeat steps one and two with the remaining graham crackers....
Another day, another unique salad. This one combining some rather unusual ingredients, including honey-roasted carrots, pickled beets, and dill. The beets and carrots make for a delightfully sweet salad. Darn right pretty too, with Trader Joe’s rainbow quinoa blend and some stunning rainbow carrots. Just keep an eye on the carrots as they are roasting otherwise you’ll end up with a big mess and a ruined cookie sheet. Curses! I only realized after the fact that we forgot the arugula the second time we made this, so I’m going to go ahead and call it completely optional (since the salad didn’t suffer without it)....
Ingredients ½ cup butter, cut into cubes 3 baking potatoes, peeled and cut into cubes 1 onion, small, diced 1½ tsp ground black pepper 3 cups whole milk 6 cups water 2 tbsp chicken bouillon 1½ cups all-purpose flour 7 tbsp whole milk, or more as needed 1 egg, beaten 2 tsp dill weed 2 tsp parsley 1 tsp ground black pepper ½ tsp salt Preparation Melt butter in a large skillet over medium heat; saute potatoes, onion, and black pepper for about 20 minutes until just tender....
Ingredients 2 pounds dried apricots, cut into small bits 20 oz crushed pineapple (no sugar added) with juice 4 cups Splenda ⅔ cup lemon juice 3 oz Sugar-Free Jell-O (your choice of flavors) 1 tsp dried grated lemon peel ½ tsp cardamom 1 box liquid pectin Preparation Cut dried apricots into small pieces. Put in a microwave-safe container covered with water and microwave on high for 4 to 5 minutes until apricots are softened....
Post includes Weight Watchers points. Suitable for Gluten Free diets. It is ready in just five minutes with one bowl and a whisk and made with a few pantry ingredients. Folks, after one spoonful you will want to make this with Every. Single. Meal. Like my easy 5 Mins Pesto Aioli, 5 Mins Chipotle Aioli, 5 mins Yum Yum Sauce, 5 mins Bang Bang Sauce, This is going to be your go-to sauce for veggies, grilled dishes, chicken, salads, french fries, Waffle Fries, sandwiches, wraps, and so much more....
New Year’s Dinner. The recipe called for Game Hens, but Trader Joe’s was fresh out (if they ever have them? I’ve never noticed), and we didn’t want to brave the Kroger birds. So we went with a whole chicken. As far as roast chicken goes, it was pretty darn moist, but also pretty darn flavorless. What’s the trick to getting more flavor inside the meat (because honestly, tasting like chicken is not necessarily a good thing)....
We’ve never really explored the art of charcuterie before (mainly due to space constraints – if we had a garage or basement I can guarantee you Taylor would have slabs homemade bacon and rows of prosciutto and salami curing down there next to his mini brewery and sewing shop. Alas…) However bacon on its own is something that doesn’t require much space at all. It’s refrigerated while it cures, so no worries about temperature moderation and humidity during this hot end to the summer....
Sheet pan eggplant parmesan is an easier and healthier version of an Italian classic. Try our Easy Parmesan Meatballs! How To Make Eggplant Parmesan – Sheet Pan There are a few steps to this eggplant parmesan recipe but it’s worth the effort, I promise. Peel (optional) and slice the eggplant into 1/4″ rounds. We prefer to peel them, the skin can be tough. Lay them in a single layer on paper towels and salt both sides....
Ingredients No-Stick Cooking Spray, CRISCO® 1 cup chicken, finely shredded ½ cup tomato salsa, plus additional for serving ¼ tsp. salt ¼ tsp. ground black pepper 2 Tbsp. mayonnaise 2 tsp. chili powder 8 flour tortillas, 8 inch 1 ½ cup Jalapeno Jack , or Monterey Jack cheese, shredded 8 sprigs cilantro, minced sour cream Preparation Heat oven to 450 degrees. Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray....
