Taco Cupcakes


Ingredients:

  • 1 pound ground beef
  • 1 (1.25 ounce) package of Old El Paso taco seasoning mix
  • 36 wonton wrappers
  • 1 (16 ounce) can Old El Paso refried beans36 tortilla chips
  • 2 cups shredded cheddar cheese
  • sour optional toppings: cream, diced tomatoes, cilantro, onion
DIRECTIONS
  1. Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
  2. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
  3. Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
  4. Bake for 15-18 minutes or until golden brown.
  5. Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)
Source

Reindeer Cupcakes



Ingredients

Chocolate Cake:
  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 C. oil
  • 2 tsp. vanilla extract
  • 1 C. milk or buttermilk
  • 1/2 C. sour cream
Chocolate Frosting:
  • 1 C. butter
  • 1/3 C. unsweetened cocoa powder
  • 2-3 C. powdered sugar
  • 2 Tbsp. milk
  • Pretzles, for antlers
  • Nilla Wafers, for muzzles
  • Brown M&M's for noses (some red for Rudolph)
  • White Mint M&M's for eyes
Directions
  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, combine eggs, oil, vanilla extract, milk and sour cream until smooth.
  4. Stir in cake mix.
  5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  6. Let cool.
  7. Chocolate frosting: Beat butter. Add cocoa powder, 2 C. powdered sugar and milk. Slowly add more powdered sugar until you reach your desired consistency.
  8. Prep reindeer "faces" by using frosting to stick brown M&M's on Nilla Wafers (some red for Rudolphs if you want). Melt down a few chocolate chips, put in a small plastic bag, snip off the tip to make a mini piping bag and "dot" little eyeballs on the white M&M's to make eyes.
  9. Frost cupcakes.
  10. Place Nilla wafers with M&M's on cupcakes, then place pretzels above. Use a little frosting to stick on 2 eyes and there you go!
Copyright © YourCupofCake
Source

Homemade Thin Mints (no-bake, vegan)



Ingredients:

  • 18 Ritz Crackers ( Ritz are accidentally vegan)
  • 1 cup semi-sweet chocolate chips, melted
  • 1 tablespoon vegetable shortening, optional but recommended
  • 3/4 teaspoon peppermint extract* (see notes below)
Directions:
  1. Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
  2. In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
  3. To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste. *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it and end up with a bottle of Listerine-tasting food. There are different kinds of mint extracts available and are labeled as “mint, “peppermint”, “spearmint” and more. For this recipe I used store-brand (Kroger/Ralph’s) “peppermint extract” sold in a small 1 ounce bottle. Select the version of “mint” you think sounds best as not all types are available in all areas.
  4. Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.
Source: averiecooks.com

Chicken Parmesan Nuggets


Ingredients
For chicken
  • 55 grams Mozzarella cheese
  • 422 grams chicken tenders (about 6 large tenders)
  • salt
  • black pepper
  • 1 large egg
  • 1/3 cup flour - all-purpose
  • 3/4 cup panko
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon parsley - dried flakes
  • vegetable oil for frying
To serve
  • Parmesan cheese
  • 1/2 recipe basic tomato sauce
Instructions:

For instructions please visit: http://norecipes.com/recipe/chicken-parmesan-nuggets/#ixzz3HYgyTif5

Source

Cheesecake Stuffed Baked Apples



INGREDIENTS
  • 6 apples (I used gala apples)
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • optional: graham cracker crumbs, caramel sauce, pecans
INSTRUCTIONS
  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
  3. Place filled apples on a baking sheet (make sure they aren't touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
  4. Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.
NOTES
*recipe prep time does not include cooling time which is 1-3 hours

Source

Pathway ideas for Gadens and yards


Stone garden pathway


Wonderful mix of material for garden path. 
Cobblestone sectioned between random pattern of bricks (reclaimed bricks offer a softer mellow tone of age along with irregular edges) and plantings of different types of thyme. Bordered with bricks as well. 
Source: www.visualphotos.com

 Pathway idea, bigger stones keep the gravel in place, gravel allows rain water to drain through.


Retaining walls specifically designed to recreate the look of stacked rock walls 

Glow in the dark stepping stones with tutorial- how cute is this!!!


What a great idea!


Swirled Sugar Cookies - do in red for Christmas, or whatever color



Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
Instructions:
  1. Measure the flour, salt and baking powder into a bowl, mix and set aside.
  2. In a large bowl, cream together the softened butter and the sugar. Once smooth, add the eggs, vanilla and combine well.
  3. Add the flour mixture to the butter / egg mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
  4. Cover the dough with plastic wrap so that it is touching the surface of the dough. Chill in the refrigerator for 1 hour. Overnight is fine too. If you want to freeze the dough, you can do so at this stage.
  5. Divide and place in two separate bowls.
  6. Knead food colouring into one of the parts of dough. I made one half deep blue and left the other half as is. Chill the dough.
  7. On a lightly floured surface, roll out each ball of dough separately to about 1/4 inch thickness.
  8. Using a pastry brush, apply a little water to the darker layer of dough. Roll the lighter colour of dough around the rolling pin and transfer it on top of the darker coloured layer of dough. The little bit of water will help them stick together.
  9. Trim the edges so you end up with a neat and tidy rectangle. Save the scraps! You can still bake the scraps up into yummy cookies! They’ll just look ‘marbled’.
  10. Gently start rolling your dough from one of the wider ends, brushing a we bit of water on the dough as you roll it up. Once it’s rolled up, you can work the ‘log’ to even it out if the middle is thicker then the ends, and to work out any gaps.
  11. Spill out some sprinkles onto the counter, brush the outside of the dough ‘log’ with a bit more water and roll it in the sprinkles. I used an entire container of sprinkles to coat the outside. Finally, wrap the dough in plastic wrap and refrigerate for an hour. You could also freeze the dough at this point to bake at a later date
  12. Once chilled, slice the dough into rounds to your desired thickness. I like them a little over 1/4 inch thick. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
  13. Bake in the centre of a preheated oven at 350 F for approximately 8 minutes (depending on the size and thickness). Here is the trick: As soon as the cookies no longer look ‘wet’ on the surface, they are done! Voila! Pretty, swirly cookies!
Source

Mini Almond Joy Pop Tarts




Ingredients
  • 1/2 cup cold butter, cubed
  • 3 oz cold cream cheese, cubed
  • 1 1/4 cups flour
  • 1 1/2 cups sweetened flaked coconut
  • 1/4 cup sweetened condensed milk
  • 1 egg
  • 1 tsp water
  • 1/2 cup canned chocolate frosting
  • raw, unsalted almonds for garnish
Instructions:
  1. In a large bowl, cut the butter and cream cheese into the flour until mixture form coarse crumbs. With your hands blend the mixture until a smooth dough forms.
  2. Flatten dough, wrap in cling wrap and chill for 1 hour, or until firm.
  3. To make filling combine coconut and sweetened condensed milk.
  4. When dough is chilled remove from fridge and roll out on a floured surface into a 17x10 inch rectangle. Dough will be very thin.
  5. Cut dough with a knife into 2 x 2 1/2 inch rectangles.
  6. Spoon a heaping teaspoon amount of coconut onto center of half the rectangles. Moisten edges with water and place another rectangle of dough of top, pressing edges together.
  7. Using a fork seal the edges together all the way around.
  8. Whisk egg and water together to form an egg wash and lightly brush egg wash over each mini tart.
  9. Bake at 375° on a parchment lined baking sheet for 10-12 minutes or until edges golden.
  10. Remove to a wire rack to cool.
  11. When cooled, place an almond on top of each tart. Heat chocolate frosting in microwave for 15 seconds. Pour a teaspoon of frosting on top of each tart and allow to set.
Notes

Store in an airtight container for 3 days.

Source

Red Velvet Gooey Butter Bars


Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons natural unsweetened cocoa powder (like Hersheys or Nestle)
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 tablespoons buttermilk (see Note for Substitution)
  • 1 tablespoon red liquid food coloring
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar, plus extra for dusting
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9x13-inch dish with non-stick cooking spray.
  2. Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt in a large bowl to combine. Add 1 egg, 1/2 cup of the melted butter, the buttermilk, and the red food coloring. Mix to form a dough. Press into the bottom of a baking dish.
  3. Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the remaining 2 eggs, the vanilla, and the remaining 1/2 cup melted butter. Add the confectioners' sugar and beat until the mixture is creamy. Pour over the crust.
  4. Bake for about 40 minutes, being careful not to overbake. The center should still be a little but gooey. Cool completely. Dust with confectioners' sugar., then cut into 16 bars. Store in the refrigerator.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Source

Taco Pizza Rolls



Ingredients
  • 1/2 lb ground beef
  • 1 can Pillsbury refrigerated classic pizza crust
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 3 tablespoons water
  • 1 cup shredded Mexican blend cheese
  • Optional toppings: lettuce, tomato, sour cream, onion, and guacamole
Instructions
  1. Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray.
  2. In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside.
  3. Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
  4. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
  5. Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
  6. Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
  7. Serve immediately and top with desired toppings.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Source

Baked Spaghetti Squash w/Cheddar Cheese & Spinach



Ingredients:
  • 5 1/2 cups cooked spaghetti squash (from 1 large or 2 small spaghetti squash, recipe below indicates method to cook spaghetti sqash)
  • 1 Tbsp. butter
  • 1/2 Tbsp olive oil
  • 1/4 cup white onion, minced (optional)
  • 1/4 cup flour ( gluten-free option: rice flour)
  • 2 1/2 cups milk
  • 6 oz. (~ 1 1/2 cups) sharp cheddar cheese, shredded
  • 4 cups baby spinach
  • Parmesan Cheese, grated (about 1/4 cup)
  • salt
  • pepper
Directions:
  1. To Prepare 1 Large Spaghetti Squash:
  2. Microwave Method: Wash the spaghetti squash. Poke holes (using a knife or sharp skewer) all around and place on top of a kitchen towel in the microwave.
  3. Microwave for 7 minutes. Rotate the squash 180 degrees so it cooks evenly. Microwave again for another 6 minutes. Adjust microwave times as needed (The exact times may vary depending on how large the squash is and how powerful your microwave is. To check whether the spaghetti squash is cooked through, you should be able to pierce through to the middle fairly easily.).
  4. Let the squash cool down. Cut in half lengthwise, remove and discard the seeds, and scoop out and separate the flesh of the spaghetti squash with a spoon until all that remains is the outer shell. You'll notice that the flesh of the squash comes out in strands similar to spaghetti (hence the name "spaghetti squash"). Note that the flesh should scoop out easily with a spoon. If not, then the squash may not be cooked all the way through.
  5. Oven Method: Preheat the oven to 375 degrees. Cut the squash in half, remove the seeds, and bake on a baking sheet for about an hour until tender (you should be able to pierce through the flesh easily).
  6. Using a spoon, start to scoop out and separate the flesh of the spaghetti squash until all that remains is the outer shell. You'll notice that the flesh of the squash comes out in strands similar to spaghetti (hence the name "spaghetti squash").
  7. To Prepare the Baked Spaghetti Squash Dish:
  8. Preheat the oven to 375 degrees.
  9. In a large sauce pan, heat the butter and olive oil on medium heat.
  10. Add the onions and cook for a few minutes.
  11. Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally.
  12. Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency. Make sure the sauce is thicker than a standard bechamel sauce. As a guide, the sauce is thick enough right when the sauce starts to clump (just prior to this moment). In other words, the sauce should not pour out in a uniform stream. (see notes below)
  13. Remove from heat and stir in the shredded cheddar cheese. Combine until smooth (i.e. the cheese should melt into the sauce).
  14. Season with salt and pepper.
  15. Add 5 1/2 cups cooked spaghetti squash and spinach and combine.
  16. Transfer everything to a baking dish (such as a 9x13 glass tray) and sprinkle the top with grated Parmesan Cheese.
  17. Bake for 40-45 minutes until the dish is bubbly and the top is golden. Note that if you do not bake for long enough, the dish may be slightly runny because the water released from the spinach did not have enough time to boil off.
  18. Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking. Sprinkle some fresh ground black pepper (optional) and serve immediately. Enjoy!

Notes:

Because of the addition of fresh spinach, this dish could come out quite watery IF the white sauce is not thick enough prior to adding the squash and spinach. The water gets released from the spinach and will start to evaporate as the dish bakes in the oven. So by making the white sauce thicker in nature, you are lowering the total amount of liquid that needs to evaporate from the dish while baking..

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Source

Tablescapes Christmas



Christmas Tablescape. A great idea for decorating with pinecones. Notice the different sizes and shapes used to make varying heights.


CHRISTMAS TABLE 

Simple but elegant


So elegant 

Christmas Tablescape Centerpiece 

Easy Mac And Cheese Cups


Ingredients
  • mac and cheese dinner
  • ½ cup of sour cream
  • 1 egg
  • 1½ cups of shredded cheese
  • ¼ cup of cracker crumbs
Instructions
  1. First preheat your oven to 350 degrees.
  2. And prep your mac and cheese dinner as directed on the box.
  3. Then add the egg, sour cream, and ½ cup of shredded cheese.
  4. Next, grease a mini-muffin pan and fill with the mac and cheese mixture.
  5. Top with some cheese and cracker crumbs.
  6. Bake for 15 minutes.
  7. Be sure to let the pan cool for at least 10 minutes. If you remove them too early, they’ll fall apart.
Source

Chocolate Peanut Butter Sandwiches


Ingredients
  • 6 graham crackers
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • Chocolate for dipping ,but you could also use the chocolate chip/shortening combo in the pb ball
Instructions
  1. Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.
  2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush.
  3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.
  4. Place crackers in freezer for a bit to firm up the pb.
  5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl.
  6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.

Outdoor Christmas arrangement


Like this arrangement



Add lights to decorative urns for added glow next to your front door. 


Christmas Wreath 


Beautiful! 

Outdoor Christmas Planter

 
 

Lemon Sugar Dessert Crepes




Ingredients
  • Crepes
  • Freshly squeezed lemon juice
  • Sugar

Instructions
  1. Make crepes according to this crepe recipe
  2. Place a crepe on a plate. Squeeze some lemon juice, then sprinkle with a little bit of sugar.
  3. Fold the crepe in half, then fold it one more time to form a triangle. Squeeze some more lemon juice and sprinkle with more sugar.
Source

puff pastry jalapeno poppers




Ingredients
  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil

Instructions
  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Snickers fudge




Ingredients
  • 3 cups semi-sweet chocolate chips
  • 1/3 cup butterscotch or peanut butter chips
  • 2/3 cup peanut butter, divided use
  • 1/2 stick (2 oz) butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1.5 cups marshmallow cream or fluff
  • 1 tsp vanilla extract
  • 1.5 cups chopped salted peanuts
  • 1 package (14 oz) caramels

Instructions
  1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Place the chocolate chips, butterscotch or peanut butter chips, and 1/3 cup of peanut butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating. Once the chocolate mixture is melted and completely smooth, pour half of it in the prepared pan and smooth it into an even layer. Set aside the remaining chocolate mixture for later use, and place the pan in the refrigerator to set the chocolate while you prepare the next layer.
  3. Place the butter, sugar, and evaporated milk in a medium saucepan over medium heat. Stir until the butter is melted and the sugar dissolves. Stir occasionally until the mixture comes to a boil. Once it reaches this point, stir continuously while boiling for five minutes.
  4. After five minutes, remove the pan from the heat and stir in the marshmallow cream, remaining 1/3 cup of peanut butter, and the chopped peanuts. Spread this over the chocolate layer in the pan, taking care to not disturb the chocolate and to spread it in an even layer. Return the pan to the refrigerator to set the peanut layer.
  5. Unwrap the caramels and put them in a large microwave-safe bowl with 1 tablespoon of water. Microwave until melted, stirring after every minute to prevent overheating. If the caramels are very stiff and resist melting, add another tablespoon of water, but only if completely necessary. (Adding too much liquid will make the caramel soft and cause it to ooze from the fudge once it is cut.)
  6. Once the caramel is melted and smooth, pour it over the peanut layer in the pan. Smooth it into an even layer, and return the pan to the refrigerator to briefly set the caramel, for about 10 minutes.
  7. If the remaining chocolate-peanut butter mixture has stiffened, microwave it briefly until it is melted and smooth. Pour the chocolate over the caramel and spread it into a smooth, even layer. Allow the fudge to set in the refrigerator for at least 2 hours.
  8. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch squares, and put them in paper candy cups to serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Chicken Pot Pie Cupcakes


Ingredients
  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 Tbs Herbs De Provence
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 2 (10 oz) cans Pillsbury biscuit

Instructions
  1. Preheat your oven to 400.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
  5. Let rest for about 3 minutes and dig in!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Gradening Ideas

Magical Winter


Ice Garden Lantern Festival at Kakeyu Hot Spring, Ueda City, Nagano Pref. Japan


Woodpecker 





Winter iron gate 

It's beginning to look a lot like Christmas!

Flowers


Ladybug covered in dew, looks like a jewel


Dahlia 


Blue Poppy and Bud


Purple butterfly nature insects 

Lotus

Chicken Parmesan Meatballs

 
 Ingredients:
  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce
DIRECTIONS

  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.
Source

White Cheese & Chicken Lasagna



Ingredients
  • 9 whole Lasagna Noodles (not Oven-ready)
  • ½ cups Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Minced
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1-½ cup Milk
  • 4 cups Shredded Mozzarella Cheese, Divided
  • 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1 teaspoon Each, Dried Basil And Oregano
  • ½ teaspoons Ground Pepper
  • 2 cups Ricotta Cheese
  • 2 cups Cooked, Cubed Chicken
  • 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1 Tablespoon Chopped Fresh Parsley
Instructions

  1. Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
  3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
  4. Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
  5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
  6. Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
  7. Enjoy!
 Source

Shamrock Cupcakes



Ingredients:
  • Muffin tin
  • 1 bag of marbles
  • cupcake liners
  • cupcake mix
  • frosting
  • green food coloring
  • white Mentos candies
  • black cake gel (or black icing)
Instructions:
  1. Using a regular size muffin tin, place cupcake liners into each cup. Using three marbles, placing each one between the cupcake liner and the tin, place one marble on top, and two marbles on each side. You should end up with somewhat of a "Y" shape.
  2. Prepare your cupcake/cake batter and add green food coloring until desired color is achieved.
  3. When getting the batter into the muffin cups using a spoon created too much of a mess so instead I placed my batter into a zip lock bag with one corner snipped off (or you can use a piping bag) and carefully squeezed the batter into the centre of the muffin cups only about 1/2 way, otherwise when you bake them too much will spill over and you'll lose your shape.
  4. Bake in over at 350 degrees for approximately 15 minutes, using a tooth pick to test the centre for doneness.
  5. After cupcakes have cooled, carefully remove from tin and pull away marbles. There will be some cupcake batter on the marbles but you can cut away and wash the marbles after. Carefully pull off any excess cupcake batter.
  6. Using buttercream or whipped frosting, color a deep shade of green. Pipe green icing onto cupcake following the "Y" outline.
  7. Using your white Mentos candies for eyes place near the top portion of the cupcake side by side. Using either black piping gel or black frosting pipe a smiley face at the bottom of the cupcake and two little dots for each eye. For the shamrock stem I used green fondant but you can use liquorice, gum, or any other type of green candy. Eat and enjoy!
Source

Beautiful Places


Venice Italy


Beautiful... Lake Como, Italy 


Lake Braies, Dolomiti, Italy


Riomaggiore, Cinque Terre, Italy 

Autumn in Bergamo, Italy

Subscribe to: Posts (Atom)