Red Layer 2 cups raspberries 2 tbsp. brown sugar 1½ tbsp. lime juice White Layer ¾ cups plain greek yogurt 4½ tbsp. heavy cream 3 tbsp. granulated sugar 3 tsp. lime juice Blue Layer 2 cups blueberries 2 tbsp. brown sugar 1½ tbsp. lime juice Red Layer: In a blender, combine the raspberries, sugar, and lime juice. Once the mixture is blended, fill the ice-pop mold ⅓ of the way....
Why You’ll Love This Green bean casserole is required to be on our table for every holiday. We have always made the original green bean casserole recipe from the cans. I wanted to make it with a little fewer processed ingredients. This recipe was a perfect fresh replacement for truly homemade green bean casserole! Creamy, delicious, and full of traditional flavors and completely from scratch! Well, with the exception of the fried onions....
Ingredients 8 little red potatoes, sliced ¼ inch thick 4 cup fresh green beans, trimmed 1 medium onion, chopped 4 slices bacon, cooked and crumbled 1 can cream of mushroom soup salt pepper , to taste 1 tsp. garlic powder Preparation Place all ingredients in the crockpot and stir well. Cover and cook on LOW SETTING for 7-9 hours. Related Video
I’m here to tell you that salads do not have to be boring. And they don’t have to be slathered in a heavily processed dressing filled with inflammatory oils and unpronounceable ingredients to taste good. Those days are in the past because today, I’m sharing with you an oh so simple and tasty Green Goddess Dressing that’s full of healthy fats and made with only clean ingredients! This dressing is made entirely in a food processor or blender....
Hibiscus Moscow Mule (or Sorrel Moscow Mule in Jamaica) is the new favorite cocktail around here. Or as I refer to it, the argument-settling, friendship-remaking, evening-saving Hibiscus Moscow Mule. Let me rewind for a moment. So, this was a bit topical. Had some people over, just after the Brexit vote. And I’ve got both pro and anti-friends. And I hadn’t realized quite the depth of feeling that had been involved....
6 bags black tea 4 cup apricot, or peach nectar 1 cinnamon stick 6 cup water 1 tsp. whole cloves sugar , to taste (optional), or honey In large saucepan, simmer water, cinnamon stick and cloves 15 minutes, covered. Turn off heat. Add tea bags. Steep 2-5 minutes, depending on the strength you prefer. Remove tea bags. Add apricot nectar. Add sugar or honey, if desired. Strain to remove spices....
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Let me start by saying: I have never liked stuffing. (Excuse me, technically it is DRESSING since it is baked outside the bird but I’ll never get used to calling it that.) Amidst the gluttony of Thanksgiving, stuffing is the one dish I will gladly give up to make room on the table (and in my stomach) for other things, biscuits or mashed potatoes or a second or third slice of pie....
A buttery shortbread crust topped with creamy lemon cheesecake and a lemon streusel topping. Perfection! Lemon cheesecake shortbread bars are a perfect spring or summer treat. This dessert actually received several “oh my gosh” comments after the first bite. Try our Strawberry Shortcake! Lemon Cheesecake Shortbread Bars Make the shortbread crust first and bake while you prepare the other layers. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling....
This recipe was originally published on May 31, 2016; Updated on May 27, 2021. An Easy Recipe for Paleo Ranch Dressing and Whole30 Ranch Dressing This is a Dairy-Free, Paleo, Whole30 Ranch that’s easy to make and perfect for veggie dipping, drizzling on a bed of greens, or as a dipper for all of your favorite dip-needing foods. Our quick recipe makes it easy for you to say goodbye to highly-processed ranch dressings made with unpronounceable ingredients and cheap, inflammatory oils....
2½ cups all-purpose flour 1 cup granulated sugar 2½ tsp baking powder 1 cup milk 1 tsp vanilla extract 2 pcs eggs, well beaten ½ cup unsalted butter, melted 1½ cups red grapes, seedless, cut into pieces Preheat the oven to 375 degrees F and line 12 muffins tins with paper cups. Combine the flour, sugar, and baking powder into a bowl then make a well in the center. Add the milk, eggs, butter and vanilla....
Ingredients 2 cups milk orange food coloring, and green food coloring, optional 1½ cups sugar 2 cups heavy whipping cream 1 cup orange juice 12 oz raspberries ½ cup lime juice Preparation Heat the milk, cream, and sugar together in a small pot over medium to high heat for 5 to 8 minutes, until the sugar is dissolved. Place in the freezer for 20 minutes to chill quickly. Puree the raspberries in a blender until smooth....
Ingredients 2 cup dry pinto beans 6 cup water ⅛ white onion, small 1 garlic clove 2 cup long-grain white rice 4 cup water 1 water ⅛ white onion, small salt, pinch 3 pasilla chiles, or guajillo chiles 6 árbol chiles ½ white onion, small 3 garlic cloves 4 Roma tomatoes 1 tbsp olive oil salt, to taste Queso fresco Mexican crema Cabbage Cilantro Corn tortillas Preparation Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt....
One of my favorite parts about going out to a Japanese restaurant is the heaping bowl of steamed edamame that we’ll more often than not order to start our meal. Tender-crisp and lightly salted, steamed edamame is a perfect palate-cleansing starter. It is rare that you see a variation on that classic steamed edamame, however. Restaurants seem content with it as is, tender and lightly salted, and, while delicious, it shows a surprising lack of creativity....
Ingredients 3 Tbsp sugar 3 Tbsp spiced dark rum 3 Tbsp orange liqueur 1 orange, sliced 1 lemon, sliced 2 peaches, cut into wedges 3 plums, cut into wedges 2 sticks cinnamon 1 bottle Rioja Preparation Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with a bottle of wine and chill sangria for several hours. To serve, spoon fruits into glasses or goblets and pour over spiced wine....
Ingredients 1 sweet potatoes, large, cut in chunks with skin on 1 cup dry bulgur 20 oz chickpeas, rinsed and drained 5 oz tomatoes, diced 3 spinach, fresh 4 cups cilantro , white and light green parts, thinly sliced, chopped 2 cups scallions, thinly sliced, chopped 2 tsp curry powder 1 tsp ground cumin 4 tsp ground cinnamon Preparation Fill a medium saucepan with 2 ½ cups of water and steam the sweet potatoes using a steamer basket....
Wait, wait, don’t go! I’ll admit, I’m guilty of it too: seeing the words VEGAN or DAIRY FREE or GLUTEN FREE and immediately skipping ahead to the next post. Because, ew, that stuff is gross and dry and flavorless and gosh darn it I love my butter and my eggs and my glorious gluten. But these cupcakes are different. While not gluten-free (I haven’t crossed that line yet), they are naturally dairy free and vegan....
It is also simple to cook and can be baked, grilled, or pan-fried into a nutritious and delicious meal. But as yummy as salmon is solo, you can also add an array of fabulous flavors to accompany it too. You can then find yourself wondering- what to serve with salmon? Don’t worry, the answer awaits! If you want to keep your salmon meals interesting and enticing, side dishes are a great way to add a bit of excitement and variety....
Ingredients 8 slices cinnamon-raisin-swirl bread, each about 1 inch thick, good-quality 4 large eggs 2 cups milk 1 tbsp. sugar 1 tsp. vanilla extract ⅛ tsp. nutmeg, freshly grated ¼ tsp. salt 2 cups almonds, chopped or slivered 3 tbsp. unsalted butter powdered sugar, for dusting Maple syrup , for serving, or apricot or strawberry jam Preparation Preheat the oven to 350 degrees F. Butter one or two baking dishes large enough to hold the bread in a single layer....
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