½ tsp salt 3 egg whites ¼ cup granulated sugar ⅓ cup corn syrup, light 1 tsp vanilla extract Beat salt with egg whites until frothy. Gradually add in sugar until the mixture is smooth and glossy. Beat in syrup a little at a time until the mixture holds firm peaks. Fold in vanilla and fold until evenly incorporated. Serve on top of cupcakes. Sugar: 23g : Calcium: 4mg Calories: 96kcal...
Ingredients 1 lb peaches, fresh and ripe, peeled, pitted, sliced, and divided (3 to 5 peaches) ¼ lb unsalted butter, at room temperature 2 cups all-purpose flour 1½ cups granulated sugar, divided ½ cup pecans, roasted and coarsely chopped 1 cup sour cream, or yogurt 2 eggs, at room temperature 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp vanilla extract, peach extract, or peach schnapps...
11 oz canned mandarin oranges, drained 16 oz canned peach slices, drained 20 oz canned pineapple tidbits, drained 1 medium apple, chopped 2 medium bananas, firm, sliced 3.4 oz instant vanilla pudding mix 1 ½ cups milk 1/3 cup orange juice concentrate, frozen 3/4 cup sour cream In a large salad bowl, combine all fruits and set aside. In a mixing bowl, beat pudding mix, milk, and orange juice concentrate for 2 minutes....
Ingredients ¼ cup papaya, seeded, peeled, coarsely chopped 4 tbsp sugar 2 tbsp lime juice ½ cup water Preparation In a blender, smoothly puree measured fruit pulp and juice (a portion at a time, if needed) with sugar and lime juice. Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher; discard pulp. If made ahead, cover and chill up to one week....
Ingredients 2 lbs pork belly , cut into cubes 1 Knorr Pork Cube 4 small potatoes, peeled and sliced in half 2 ripe saba banana, sliced 8 oz pechay, or bok choy 1 medium yellow onion, sliced 7 cups water 1 tbsp whole peppercorn 3 tbsp fish sauce Preparation Pour water in a cooking pot. Let boil. Add onion and whole peppercorn. Continue to boil until the onion becomes tender....
OK, I give in. Y’all want healthy, so I’ll give you healthy. For a little while at least. But next week? Let’s just say next week I have a different kind of cake in store for you. But maybe if you eat enough of these quinoa cakes in the meantime you can justify the splurge. To be honest we eat a lot of meals like this. Part grain, part flavorful mix-in, typically vegetarian, and probably meant to be served as an appetizer but we eat it as our main dish anyway....
Spicy Sriracha Coleslaw – The EASY Way! When you think of coleslaw, you might not get very excited. Hopefully that is all about to change! This Spicy Sriracha Asian Coleslaw is lusciously creamy, delightfully tangy, and has just the right amount of kick. It can elevate any meal right out of its stale, boring status. It seems all 5 star, trendy restaurant quality, but don’t be fooled. This is a no-cook 10 minute max kinda recipe!...
Ingredients ⅓ cup orange liqueur 3 cups watermelon, pared, seeded and cubed ¼ cup sugar 3 tbsp lemon juice Preparation Puree all ingredients together and pour into a freezer container. To serve, let the frozen mixture stand at room temperature for 5 to 10 minutes before serving and spoon into dessert dishes. Related Video
Zucchini Onion Pie This is a Bisquick zucchini pie and is more like a soft zucchini “bread”. It’s baked in a pie dish and does not require a lot of biscuit mix, so the veggies are really present in the pie. This zucchini pie recipe is delicious, nutritious and even my kids like it, so for me, this is a very successful dish. It’s quick to make and stores beautifully....
Ninja Creami recipes will have you freeze a base for 24 hours until it’s completely solid. Then you can add your favorite additions, like fruit, chocolate, or cookies. From there, all it takes is a press of a button to create a restaurant-quality treat. You can make Ice Cream, Sorbet, or Frozen Yogurt in your Ninja Creami. Today we’re sharing our favorite recipes so your dessert will always be exciting and delicious....
Creamy Ranch Broccoli Slaw is perfect for summer potlucks, last minute grill-outs and holiday gatherings. Or you can serve it up as a quick & easy side dish to go along with really any meal. I have been making this Creamy Ranch Broccoli Slaw well before this blog even existed. It’s a recipe my mom and I have been making for years, although I’ve made a few changes over the course of time to make it more ‘real food’ friendly....
vegetable oil spray, for misting the pan flour , for dusting the pan 18 1/2 oz. plain golden butter recipe cake mix 8 oz. cream cheese, at room temperature 4 large eggs 1/2 cup water 1/2 cup sugar 1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower 1 tsp. vanilla 1 tsp. almond extract Lightly mist a 10-inch tube pan with vegetable oil spray then dust with flour....
These Baked Orange Donuts with Cinnamon Sugar started out as completely different recipe. They were going to be some sort of, possibly complex, baked Nutella Swirl Donuts. So I made up the buttermilk, got all the ingredients ready and whacked the Nutella in the microwave to get it oooey gooey melty swilling perfect. Folks, I was organised. And then I made the mistake of dipping a teaspoon into the Nutella, Then a second one, then a third....
Ingredients ½ lb pork shoulder ½ cup onion, chopped 1 clove garlic, minced ¼ cup brown sugar 1 tsp dry mustard ½ tsp salt ¼ tsp ground black pepper 2 cup ketchup ¼ cup Worcestershire sauce Preparation Cut boneless pork shoulder crosswise into 1/4-inch slices. Partially freezing it will make slicing easier. In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover....
pizza dough, (1 tube) refrigerated or frozen pizza sauce, (1 jar) 2 cups mozzarella cheese pepperoni, mushrooms, or vegetables Oil a cast-iron pan. Take the refrigerated dough and spread in the pan. Place on the fire or the BBQ. Cook until the bottom has browned. Remove from the fire and flip the crust in the pan. Brush with pizza sauce, place choice of toppings on and then cover in cheese....
Chocolate and pumpkin make for a lovely combination in these pots of pure delight, with a hint of pumpkin spice and a silky smooth texture that’ll have you licking the pot clean and clamoring for more. This Thanksgiving is going to look a little bit different from years past… most of us are (should be!) only cooking for a few people, in which case a full scale pumpkin pie really isn’t necessary (although I do love leftover pumpkin pie for breakfast especially… but still, a whole pie for 2 or 3 people is… a lot)....
Make-Ahead Breakfast Burritos for Easy Mornings When you can start your day with a well-balanced breakfast, everything seems to fall into place. But too often, the morning rush has us reaching for high-sugar cereal, processed packaged items, or skipping this important meal altogether. As busy moms, we know how this pattern goes, which is why we think make-ahead breakfasts that you can freeze and then quickly reheat are key to easier mornings, happier families, and healthier days....
Ingredients 2 cup grits 2 cup fish or chicken stock 3 cup water salt 4 tbsp butter ¼ cup cream ¼ cup cheese, shredded 1½ pound tripletail fillets, or similar fish ¼ pound bacon 1 pound fresh mushrooms, chopped 6 plum tomatoes, diced 4 green onions, chopped 2 lemons, zested and juiced worcestershire sauce, to taste black pepper, to taste Preparation Boil the water and stock and add salt to taste....
Post includes Weight Watchers points. Yeap, you can easily make frozen potato skins in air fryer in just a few minutes. Easy Air Fryer Frozen Potato Skins My family loves potato skins, and I always keep some on hand because they are so easy to make. TGI Fridays Frozen Potato Skins are so flavorful, satisfying, and super simple to make in the air fryer. We always make sure to whip up a batch for game day and serve with Air Fryer Frozen Burgers, family approved Frozen Wings In Air Fryer and the best ever Air fryer Frozen Burritos....
Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post is sponsored by The Spice Hunter, our favorite source for non-GMO herbs and spices sourced from ideal growing regions around the world. With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses....
