Austria

Austria is a landlocked alpine German speaking country in Central Europe bordering Switzerland and Liechtenstein to the west, Germany and Czech Republic to the north, Slovakia and Hungary to the east and Slovenia and Italy to the south. Austria, along with neighboring Switzerland, is the winter sports capital of Europe. However, it is just as popular for summer tourists who visit its historic cities and villages and hike in the magnificent scenery of the Alps.
Source

 
 http://www.flickr.com/
 
http://www.flickr.com/photos/icatus/4124777946/in/photostream/



http://www.flickr.com/photos/camelkw/7024689913/

http://www.flickr.com/photos/nikoloulis/11481433164

Ham and Cheese Pretzel Bites


Ingredients
  • 1 package (1/4 oz) active dry yeast (or instant yeast)
  • 2 Tablespoons plus 1 teaspoon packed brown sugar, divided
  • ¼ cup warm water (110-115 degrees F)
  • 1 cup warm milk (110-115 degrees F)
  • 2½ to 3 cups flour
  • ½ cup finely chopped ham (about 3 ounces)
  • ½ cup shredded cheese of choice (I used cheddar)
  • 6 cups water
  • 4 teaspoons baking soda
  • 4 Tablespoons unsalted butter, melted
  • 1-2 Tablespoons coarse salt
Instructions

  1. Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
  2. Add 2½ cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
  3. Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
  4. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press ¼ of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
  5. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.
  6. Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
  7. Bake until puffed and golden-brown, about 15 minutes.
  8. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
Source

Fresh And Easy Avocado Pasta



Ingredients:

  • 8 ounces (227 grams) dry pasta
  • 1 large ripe avocado
  • 1/4 teaspoon finely grated garlic
  • 1 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 medium tomato
  • 1 green onion, finely sliced
Instructions

Cook Pasta
Bring a large pot of salted water to the boil then cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta
 
Prepare Avocado Sauce
Cut tomato in half then scoop out any loose seeds and discard. Then, chop into small pieces and set aside.
Add avocado flesh to a large bowl then use a fork to mash into a chunky paste. Add the garlic, lemon juice, salt and a dash of pepper. Mix. Taste then adjust salt and or pepper as needed.

Combine Sauce and Pasta
Add the drained cooked pasta, about 1/4 cup of the reserved pasta water and the tomatoes to bowl. Use two spoons or tongs to toss. The avocado will turn into a thin sauce that coats the pasta. Add more reserved pasta sauce if to thin the sauce out even more if needed.
Serve with green onions sprinkled on top.

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro




Ingredients
  • 1 can (15 oz.) pinto beans, rinse and drain very well
  • 4-5 tsp. white balsamic vinegar or champagne vinegar (or use any mild white vinegar
  • 1 avocado, diced into pieces 1/2 inch square (sometimes I use two avocados; if so double the lime juice)
  • 2 tsp. fresh lime juice
  • 1 cup chopped tomatoes or cherry tomatoes cut in half)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro
  • 1-2 T olive oil, or a bit more
  • fresh ground black pepper and sea salt to taste
Instructions

  1. Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
  2. Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.
  3. Chop red onion and cilantro. (I like to chop with a chef's knife, but you could use a mini-chopper or food processor for this.) Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.
  4. This could also be made with other types of beans; I think black beans would be a good option.
Source

Beef with broccoli



First, marinate the meat:
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tbsp cornstarch 
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp water
  • 2 tbsp vegetable oil 
  • 1 1/2 lbs flank steak, sliced into thin strips 

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

  • 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
  • 2 tbsp brown sugar 
  • 4 cloves garlic minced
  • 2 tbsp flour 
  • 1 tbsp sherry 
  • 3 tbsp vegetable oil 
  • 2 heads broccoli, crowns only 

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more.
Source

Raspberry Swirled Cheesecake Cupcakes




Ingredients

Crust
  • 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
  • 1 1/2 tsp granulated sugar
  • 3 1 /2 Tbsp salted butter, melted
  • Raspberry Swirl
  • 4 oz fresh raspberries
  • 2 Tbsp granulated sugar
Cheesecake filling
  • 3/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened well but not melted
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
Directions

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.

For the raspberry swirl:

Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.


For the cheesecake filling:

In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.

Recipe Source: inspired by Annie's Eats
Image Source: cookingclassy

Apples Fries with Cinnamon


Ingredients
  • Fresh green apples
  • 2 cups of canola oil
  • 1 cup of cornstarch
  • 3 tbs of cinnamon
  • ½ cup of sugar
  • Melt some caramel for dipping. Or make your own from scratch.
Instructions
  1. Wash and cut the apples into fry shapes
  2. Slowly heat the oil in your deep frying pan.
  3. Mix the cornstarch with 1 tbs cinnamon in a bowl
  4. Coat the apples in the cornstarch and cinnamon right away. Use a strainer to shake off the excess.
  5. Mix the remaining 2 tbs cinnamon and ½ cup of sugar in a separate bowl. Place aside.
  6. Once oil has reached 350 degrees, fry the apples a few at a time.
  7. Once the fries are golden brown place them on a paper towel to dry. Then sprinkle with cinnamon and sugar.
  8. Drizzle them with caramel or eat plain!
Source

Pina Colada Monkey Bread




Ingredients:

  • 2 cans refrigerated biscuits- Pillsbury Grands
  • 1 cup powdered sugar
  • 1 ¼ cup white sugar
  • ½ cup coconut milk, divided
  • 1 stick butter
  • ¼ cup chopped dried pineapple
  • 1 can crushed pineapple

Method:
  1. Break the biscuits dough into small triangles. Melt together the butter and ¼ cup coconut milk, stirring until smooth. Toss sugar on a plate and prepare a bundt pan, spraying it with non-stick cooking spray. Dip the triangular biscuits into the butter- coconut sauce, roll them in sugar and place them into the bundt pan. When the first layer is completed, top it with crushed pineapple then add another row of biscuits. Repeat the procedure for the third row and bake the monkey bread into the 350 F preheated oven, for 40 minutes. While cooling, whisk the remaining coconut milk with the powdered sugar into a glaze, then drizzle on top of the warm bread. Garnish with chopped pineapple and serve.
Source

Easy Apple Dumplings


Ingredients

  • 2 (8 ounce) cans crescent rolls
  • 2 sticks butter
  • 1½ cups brown sugar
  • 1 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 ½ cup 7 Up (or other lemon soda)
  • 2 apples (Golden Delicious or Granny Smith)
Instructions

  1. Butter a 13 x 9 inch baking dish.
  2. Preheat the oven at 350 F.
  3. Peel and core apples, than cut each apple into 8 slices
  4. Roll each apple slice in a crescent roll and place in a buttered dish.
  5. Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
  6. Pour the soda in the middle and along the edges of a pan(not over the rolls)
  7. Bake for 35-45 minutes, or until they become golden brown.
  8. Serve warm.
Source

Mini Caramel Apple Bites


Ingredients

  • apple
  • a melon baller
  • butterscotch chips
  • sticks
  • sprinkles
Instructions
  1. First, start by scooping out “apple balls” the same way you would scoop out “melon balls”.
  2. Make sure that each piece has some apple peel on it.
  3. Then, stick a craft stick in each apple bite.
  4. Then dip them in melted butterscotch chips and roll them in sprinkles.
  5. With the little bit of apple peel showing, it looks like it could be an entire mini-apple.
Source

Delicious Ham and Cheese Egg Cobbler!


Ingredients
  • 4 oz butter
  • 14 to 16 slices of bread
  • 14 to 16 slices of tomatoes
  • 14 to 16 slices of ham
  • 14 to 16 slices of cheese
  • 4 eggs
  • 120ml milk
  • salt and pepper
  • Cheese of your choice to grate over the top
Instructions
  1. Apply a light coating of butter on each slice of bread. Grease a circular baking tray with butter and put the bread in it. Wash the tomatoes and cut them into thin circles.
  2. Put a slice of tomato, a slice of cheese and one of ham between the slices of bread.
  3. Beat the eggs with milk, salt and pepper. Pour beaten eggs on top of the loaves.
  4. Sprinkle on some extra grated cheese.
  5. Preheat the oven to 180C/350F/Gas Mark 4 and bake until the cobbler gets a nice crisp golden colour.
Source

Better-Than-Takeout Chicken Fried Rice



Ingredíents
  • 3 cups cooked whíte ríce (day old or leftover ríce works best!)
  • 3 tbs sesame oíl
  • 1 cup frozen peas and carrots (thawed)
  • 1 small oníon, chopped
  • 2 tsp mínced garlic
  • 2 eggs, slightly beaten
  • 1/4 cup soy sauce
Instructíons
  1. On medíum hígh heat, heat the oíl ín a large skíllet or wok. Add the peas/carrots míx, oníon and garlic. Stír fry untíl tender. Lower the heat to medíum low and push the míxture off to one síde, then pour your eggs on the other síde of skíllet and stír fry untíl scrambled. Now add the ríce and soy sauce and blend all together well. Stír fry untíl thoroughly heated.
Source

Cinnamon Roll Apple Pie


Ingredients

FOR THE CRUST
  • 1 Pillsbury refrigerated pie crust
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • egg wash (1 egg beaten with 1 teaspoon water)
FOR THE PIE
  • 7 to 8 cups peeled, cored and thinly sliced small Granny Smith apples
  • 1 stick unsalted butter, room temperature
  • 1 cup Gold Medal unbleached all-purpose flour
  • 1 cup light brown sugar
  • granulated sugar, for sprinkling
FOR THE ICING
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons milk
Instructions
  1. Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into ½-inch rounds, like miniature cinnamon rolls.
  2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
  3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
  4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
  5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.
Source

Rainbow Sherbet Cake Roll


Ingredients

  • 1 package white angel food cake mix
  • 1¼ cups cold water
  • Powdered sugar
  • 1½ cups raspberry sherbet, softened
  • 1½ cups orange sherbet, softened
  • 1½ cups lime sherbet, softened
Instructions

Preheat oven to 350ºF. Line 15½×10½×1-inch jelly roll pan with waxed paper.
  1. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
  2. Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
  3. Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18×12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into ¾-inch slices. Store wrapped in freezer.
Source

Switzerland

Switzerland is a landlocked country in Central Europe. It has borders with France to the west, Italy to the south, Austria and Liechtenstein to the east and Germany to the north.
The climate is temperate, but varies with altitude. Switzerland has cold, cloudy, rainy/snowy winters and cool to warm, cloudy, humid summers with occasional showers.
Switzerland is known for its mountains (Alps in south, Jura in northwest) but it also has a central plateau of rolling hills, plains, and large lakes. The highest point is Dufourspitze at 4,634 m while Lake Maggiore is only 195 m above sea level.
Source



Source: http://indulgy.com/post/wiP8jJdEH1/switzerland#/MzPepper/Favourite%20Places/from/74757424427

Source: http://www.flickr.com/photos/-mina-/4968168574/

Source: http://dyingofcute.tumblr.com/post/13967201190/oh-please-where-its-switzerland

 
Source: http://furkl.com/zermatt/

Kauai, Hawaii



Kauaʻi or Kauai is geologically the oldest of the main Hawaiian Islands. With an area of 562.3 square miles (1,456.4 km2), it is the fourth largest of the main islands in the Hawaiian archipelago, and the 21st largest island in the United States. Known also as the "Garden Isle", Kauaʻi lies 105 miles (169 km) across the Kauaʻi Channel, northwest of Oʻahu. This island is the site of Waimea Canyon State Park.

The United States Census Bureau defines Kauaʻi as Census Tracts 401 through 409 of Kauaʻi County, Hawaiʻi, which is all of the county except for the islands of Kaʻula, Lehua, and Niʻihau. The 2010 census population of Kauaʻi (the island) was 67,091, with the largest town by population being Kapaʻa.



Kauai’s climate is generally mild, although localized weather phenomena and infrequent storms have caused instances of extreme weather. At the lower elevations the annual precipitation varies from an average of about 50 inches on the windward (northwestern) shore, to less than 20 inches on the (southwestern) leeward side of the island. Average temperature ranges from 71 °F (22 °C) in February and March to 79 °F (26 °C) in August and September. Kauai’s mountainous regions offer cooler temperatures and provide a pleasant contrast to warmer coastal areas. At the Kōkeʻe state park (3200–4200 ft. ASL), day temperatures vary from an average of 45 °F (7 °C) in January to 68 °F (20 °C) in July. In the winter temperatures have been known to drop down to the 30s and 40s at Kōkeʻe state park, which holds an unofficial record low of 29 °F (-2 °C) recorded in February 1986 at Kanaloahuluhulu Meadow.



source

Cool confetti bowl!


You'll need
  • confetti
  • one balloon
  • Mod Podge
  • a sponge
  • a small vase.
For full instructions please visit: http://www.vjuliet.com/2013/01/diy-confetti-bowl.html

Buffalo Chicken Cheesy Penne


Ingredients:

  • 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
  • 8 oz cream cheese
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta
Optional toppings
  • green onions (chopped)
  • crushed red pepper flakes
Instructions

  1. Begin making the cheesy, buffalo sauce by melting the cream cheese, buffalo sauce and chicken broth together.
  2. Add the paprika, garlic powder, black pepper and salt.
  3. Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy.
  4. Add the blue cheese dressing.
  5. Add the shredded chicken.
  6. Allow the sauce to cook for an additional 10 minutes over low heat.
  7. In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes, drain and serve.
  8. Combine the cheesy buffalo chicken sauce with the penne pasta.
Source

Easy Chicken & Broccoli Alfredo


Ingredients

  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 8oz rotini
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • ¼ cup milk
  • ¼ cup plain Greek yogurt
  • salt & pepper
  • ¾ cup grated parmesan cheese
Instructions

  1. Cook pasta according to package directions, reserving ½ cup pasta cooking water before draining. Set aside.
  2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
  3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.
Source

Homemade Chicken Cordon Bleu


Ingredients

  • 1 lb chicken cutlets (I had 5)
  • ¼ cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • salt and pepper
  • about 2 tbsp olive oil, for drizzling
  • ⅓ lb thinly sliced black forest ham
  • ⅓ lb thinly sliced Swiss or Gruyere cheese
Instructions

  1. Preheat the oven to 350 degrees F. Set a wire rack on top of a baking sheet.
  2. Set up your breading stations by placing the flour in the first bowl, the egg in the second, and the panko in the third. Season the panko by adding the garlic powder, onion powder, paprika, dried thyme, and salt.
  3. Lay out your chicken cutlets on a cutting board and gather up some toothpicks, about 2 or 3 per cutlet . Season both sides of the chicken cutlets with salt and pepper, and drizzle on a little bit of olive oil. Place a single layer of both ham and cheese on each cutlet, and roll it up tightly. Secure with the toothpicks or tie it up with twine to keep it closed up.
  4. Dip the rolled chicken slices first in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way . Place on the wire rack.
  5. Baking time will vary depending on how big your chicken cutlets are, but 30-35 minutes should be about right. I bake the chicken until it's about 152 degrees F inside, to make sure it doesn't overcook. Let the chicken rest for about 5-10 minutes out of the oven so the juices don't run out, and remove the toothpicks or kitchen twine before serving. Enjoy!
Source

The Best Ever Upside Down Banana Bread


Ingredients

  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter, cut into several pieces
  • About 2 bananas, sliced in ¼ inch rounds
  • ½ cup chopped walnuts or pecans (optional)
  • 1½ cup whole wheat flour
  • ¾ cup white granulated sugar
  • 1 teaspoon baking power
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup mashed overripe bananas
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Caramel Glaze:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy cream
Instructions

  1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
  2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
  3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
  4. Pour the batter over the sliced bananas in the pan.
  5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
  6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
  7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan. Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake
Source

Chocolate Beer Mug Cakes


Ingredients

  • CAKE
  • 1 box (15.25 ounce) Betty Crocker Triple Chocolate Fudge cake mix
  • 1⅛ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • BAILEYS IRISH CREAM CHOCOLATE GANACHE
  • 5 ounces semi-sweet chocolate, finely chopped
  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream
  • BEER MUG CAKE WRAPPERS AND FOAM
  • 30 ounces white modeling chocolate
  • Golden yellow gel or paste food coloring
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • SPECIAL SUPPLIES
  • 10 half-pint (8 ounce) Mason jars
  • Non-stick cooking spray (with flour)
  • Cupcake plunger/corer or knife
Instructions
  1. Pre-heat oven to 350ºF.
  2. Make cake mix using water, oil and eggs according to package instructions.
  3. Spray Mason jars with non-stick cooking spray, then set on a baking sheet.
  4. Equally divide batter among jars.
  5. Bake for 18-20 minutes until a toothpick inserted into the center of a cake comes out clean.
  6. Cool cakes for 10 minutes. Turn jars upside down and remove cakes. Cool completely.
  7. Make Baileys Irish Cream ganache: Pour chopped chocolate, heaving whipping cream and powdered sugar into a microwave-safe bowl. Heat on high power for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir until smooth. If all chocolate is not melted, heat for 10 second increments, stirring after each. Stir in Baileys Irish Cream.
  8. Cut each cake to be 3 inches tall.
  9. Use a cupcake plunger, apple corer or knife to create a well in each cake.
  10. Pour Baileys Irish Cream ganache into each well.
  11. Color 20 ounces of white modeling chocolate golden yellow with food coloring.
  12. Roll out to about ⅛ inch thickness on a non-stick mat (or on a cutting board that has been lightly dusted with powdered sugar). Cut 3¼ inch wide by 8-inch long strips.
  13. Press wooden dowel at ½ inch intervals across each strip, creating the indentations in the beer mugs and leaving a ½ inch border along one edge. That will be the bottom of each beer mug.
  14. Wrap one yellow strip around each cake, cutting the seams to match up. Brush seam edges with water and press together.
  15. Pinch off pieces of white modeling chocolate and roll into mug handles. Attach with water.
  16. Just before serving, spoon whipped topping into mugs.
Recipe and Photo credit:hungryhappenings/ CC BY-NC-ND

For instructions please visit:hungryhappenings 

Jalapeno Popper Stuffed Chicken Breast


Ingredients

  • 2 boneless chicken breast
  • 6 oz. cream cheese, softened
  • ¾ c. Monterrey Jack Cheese
  • ⅓ c. jalapeno peppers, diced and deseeded
  • 1 c. flour
  • 2 eggs, whisked
  • 2 c. plain bread crumbs
  • olive oil
  • salt and pepper
  • butcher twine or toothpicks
Instructions

  1. Preheat oven to 350 Degrees
  2. Make a slit in the middle of each of the chicken breast, about an inch long. You don't want to make the slit too long where it will split the chicken breast. just long enough to make a pocket in the middle of the breast. Season the chicken breast with salt and pepper.
  3. In a small bowl, use a wooden spoon and stir the cream cheese until creamy and smooth. Add the Monterrey Jack cheese and diced jalapeno peppers and stir until well combined.
  4. With your hands, take a generous amount of the cheese mixture and stuff it inside of each chicken breast. You don't want to over stuff the chicken to the point where you can't close the chicken breasts but get as much cheese mixture inside as much as you can.
  5. Now that the chicken breasts are stuffed, use two pieces of butchers twine to wrap around the chicken breast to secure the cheese mixture. Double tie the twine, make a knot, and cut off the loose pieces of twine. If you do not have butchers twine, use a couple toothpicks to stick through the open part of the chicken breast to secure the cheese mixture.
  6. In separate plates, lay out the flour and bread crumbs. Place the whisked eggs in a shallow bowl or plate. Take each chicken breast and coat with the flour first, the egg, and then the bread crumbs. Make sure that each chicken breast is evenly coated with each addition.
  7. Once coated, place a large saute pan on the stove with medium high heat, drizzle the pan with the olive oil, and once the oil is ready saute each chicken breast for 3-5 minutes on each side until golden brown and place on a baking sheet that has been sprayed with non-stick cooking spray.
  8. Place inside the preheated oven for 20-25 minutes and allow to cool before serving.
Source

6" Peachy blossom and owl granny

Owl Granny Square Crochet Pattern


Materials:
  • Vanna's Choice Yarn
  • Size G-6 (4.25 mm) Crochet Hook
  • Tapestry need
  • Small Black buttons for eyes
For full instructions please visit: http://www.scribd.com/doc/112082240/Owl-Granny-Square-Crochet-Pattern#fullscreen

BREAD STUFFED WITH PIZZA TOPPINGS



Ingredients

  • 1/2 cup (1 stick) butter, melted
  • 1/2 teaspoon garlic salt
  • 1 tablespoon Italian seasonings
  • 2 cans Pillsbury Grands Homestyle Biscuits
  • 2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions….whatever you’d like!)
  • 1 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

Instructions

  1. Grease a bundt pan with cooking spray. Set aside.
  2. In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
  3. Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers (or carefully use a knife) to open up the biscuit to form a “pocket” for the toppings.
  4. Carefully tuck a pinch of cheese into the pocket of the biscuit, then add in a teaspoon or so or marinara sauce, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket. Be sure that it is well-sealed.
  5. Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
  6. Repeat with remaining biscuits until they are all filled and placed in the bundt pan side by side.
  7. Pour any remaining butter mixture over the top of the biscuits in the bundt pan, then bake for 30 minutes until the dough is cooked and lightly browned. Remove and let sit for 5 minutes.
  8. Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Then remove the pan and serve the monkey bread with a side of extra marinara sauce for dipping.
Source

Sausage Stuffed Jalapeño Poppers


Ingredients

  • 10 jalapeno peppers
  • 10 bacon slices, cut in half
  • 10 mini sausages or smokies (or 20 if they are very small)
  • 1 cup cream cheese
  • 1 cup grated monterey jack
  • 1 tsp chipotle powder
  • 2 shallots, minced
Instructions

  1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  2. Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.\

Salted Chocolate Caramel Clusters Recipe


Ingredients
  • 8 oz of pecan halves, toasted
  • 14 oz package of caramel candies, unwrapped
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla extract
  • 12 oz package of dark chocolate pieces
  • 2 ounces of white chocolate, chopped
  • Fleur de Sel
Instructions
  1. Line a baking sheet with waxed paper. Arrange pecans in a cluster of 5-6 halves
  2. In a small saucepan combine caramels, milk and vanilla. Heat and stir over medium heat until caramels are melted and mixture is smooth. Don’t let them burn! Spoon caramel over each cluster of pecans. Return saucepan to heat periodically if your mixture starts to harden before you’ve finished all your clusters. Let stand for about 30 minutes or until firm.
  3. In a medium saucepan heat and melt dark chocolate pieces over low heat until chocolate is melted and smooth. Set aside about ¼ cup of melted chocolate in a resealable plastic bag. Spoon remaining chocolate over clusters and gently spread to the edge. Let stand for about 30 minutes or until firm.
  4. Meanwhile, chop white chocolate into small pieces and melt in microwave uncovered for about 1 minute, stirring every 20 seconds. Spread white chocolate over tops of clusters.
  5. Microwave the plastic bag you reserved the dark chocolate mixture in for 20 seconds. Snip a tiny bit off one corner and drizzle over the top of each cluster.
  6. Finish by sprinkling fleur de sel over each while drizzled chocolate is still soft.

No bake homemade chewy granola bars



Ingredients

  • ½ cup raw sugar or brown sugar
  • 1½ cups honey
  • ⅓ cup coconut oil
  • ¼ tsp. fine sea salt
  • 1 cup 100% all natural crunchy peanut butter
  • 2 tsp. vanilla extract
  • 4 cups crisp rice cereal (I used organic)
  • 2⅔ cups old fashioned oats
  • ⅔ cups ground flax seed
  • ½- 1 cup mini chocolate chips
Instructions

  1. In a large bowl, combine your oats, crisped rice cereal, and ground flax seed. Stir with a large spoon until well combined. Set aside.
  2. Measure out sugar, honey, coconut oil, and sea salt and place in a sauce pan over medium heat. Bring it to a boil. Stirring the whole time, boil for exactly 1 minute so mixture combines and sugars dissolve. Take pan off the heat and add in the crunchy peanut butter and vanilla extract. Stir until smooth. Pour this Peanut buttery honey deliciousness over your oat/rice crispy mixture. Stir until well combined.
  3. Let this mixture sit for about 5-8 minutes. Meanwhile, Grab a large cookie sheet or jelly roll pan sized(mine is sized at 12½ x 17½ by 1 inch), and some parchment paper. Place cookie sheet on a large piece of parchment paper and trace around the outside of it. Cut it out and place this on the inside of your cookie sheet. It should fit perfectly. This will help later to keep the granola bars in one piece before cutting up.
  4. Next pour out granola bar mixture onto cookie sheet. Press with a second cookie sheet so it is flat. Then immediately spread your chocolate chips on the top and press again.
  5. Allow to cool. You can add it to your fridge or leave on counter to cool. Once the bars have cooled completely, slide solidified mixture out of your pan. Now take a cute knife and cut the bars into the size of your choosing. (I cut 5 bars across and 7 bars down making 35 bars total).
Source

Crockpot Chicken & Dumplings


Ingredients

  • 2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts. It worked out great though.)
  • 2 Tbsp. butter
  • 2 cans cream of chicken soup
  • 1 (14.5 oz) can chicken broth
  • ½ onion, diced OR you can use 2 Tbsp. dried, diced onion
  • 1 Tbsp. dried parsley
  • 4 Grands flaky refrigerator biscuits
Instructions

  • Place chicken in crockpot. Plop the butter on the chicken.
  • Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
  • Pour the chicken broth over all.
  • Add the diced onion and dried parsley.
  • Cover and cook on High for 4-5 hours or Low for 8-9 hours.
  • After the chicken is cooked, shred it and put it back into the soup.
  • Cut each biscuit into 9 pieces.
  • Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.
  • After an hour, stir it up and this is what you'll get.
  • Serve warm and enjoy!
Source: http://inspiredcraftideas.com/crockpot-chicken-dumplings/

White Chocolate Strawberry Blondies


Ingredients

1 box strawberry cake mix
¼ cup canola oil
1 egg
⅓-1/2 cup milk
¾ cup white chocolate chips + ½ cup for drizzling
Instructions

Preheat oven to 350 degrees F. Spray an 11x7 inch baking pan with nonstick spray. Set aside.
Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick possible. Mix in the white chocolate chips.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until edges are just turning brown.
Allow to cool for at least 30 minutes so the center sets, then melt your white chocolate chips and drizzle them on top of the bars, if you choose. Once the bars and the melted chocolate have cooled, cut your blondies using a serrated knife.
Source: http://inspiredcraftideas.com/white-chocolate-strawberry-blondies/

Ham & Swiss Sliders


Ingredients

1 12-pack dinner rolls
1 lb. deli ham, shaved or sliced thin
1 lb. swiss cheese, sliced thin
1½ sticks butter
1½ tsp. dried mustard
2 tbsp. Worchestershire sauce
1 tsp. dried minced onion
2 tbsp. poppy seeds
Instructions

In a microwave-safe bowl, melt butter, then mix in dried mustard, Worchestershire sauce, dired minced onion and poppy seeds.
Cute entire pack of dinner rolls in half, horizontally (keeping the top and bottom halves separate but intact. All 12 dinner roll tops should be connected, as should all 12 bottoms).
Place bottom half of rolls in a baking pan and cover them with ham, then cheese. Then, cover the ham and cheese with the top halves of the rolls.
Drizzle butter mixtrure over the top of rolls, making sure onion and poppy seeds are well distributed. Refigerate your rolls several hours or overnight.
Once rolls are ready to be baked, preheat oven to 350 degrees F and bake for 15-20 minutes. Once finished, cut apart the rolls for serving.
Source: http://inspiredcraftideas.com/ham-swiss-sliders/

Easy Nail Polish Remover Jar




You will need:
- foam or a soft sink sponge;
- small pot with lid;
- nail polish remover;
- scissors.

Directions: If you are using the sink sponge, you should first remove the thick part. Mold sponge so that it is the ideal height of the little pot. Be careful to be well stuffed with foam. Strengthen the region you put your finger in, with the help of a pen. Pour some nail polish remover directly on the foam, and your remover is ready to use. Do not forget to seal the pot for the polish remover not to evaporate. Enjoy!
Source: http://alldaychic.com/ingenious-way-to-remove-nail-polish-diy/ \
http://likealady.net/easy-nail-polish-remover-jar/

The Best Banana Pudding


Ingredients

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions

Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
Source

Crescent Chicken recipe


Ingrеdiеnts

Crеsсеnt Chiсkеn
(sеrvеs 6-8 rolls)
1 (8 or 6 jumbo сount) pасkаgе rеfrigеrаtor сrеsсеnt rolls
2 сups сhoppеd сookеd сhiсkеn
1 сup shrеddеd сhеddаr сhееsе
1 саn сrеаm of сhiсkеn soup
1 саn of milk (using soup саn)

Instruсtions

Prеhеаt ovеn to 350
Prеpаrе soup using milk аnd sеt аsidе. Sеpаrаtе сrеsсеnt rolls. Spoon сhiсkеn аnd сhееsе onto еасh сrеsсеnt; roll аnd sеаl to еnсlosе filling.
Plасе in а 9×13 bаking dish. Pour soup ovеr rolls. Bаkе аt 350 unсovеrеd for 30 mins.

Subscribe to: Posts (Atom)