Fried Apple Rings

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Ingredients

• 1 Egg
• 1 Cup Buttermilk
• 1 Cup all-purpose flour
• ¼ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 4 large Granny Smith apples
• Vegetable Oil
• Sea Salt

Instructions:

1. Combine 1 cup of all-purpose flour, 1/4 teaspoon of baking powder and salt. Set aside.
2. Whisk 1 egg and then whisk in 1 cup of buttermilk.
3. Slice 4 large Granny Smith apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.
4. Heat oil to 375 degrees F. (Caution: Do not let the oil get too hot or your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.
5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.
6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.
7. Enjoy!

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Buttermilk Biscuit Fantails

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Ingredients:

• 1 stick plus 2 tablespoons butter, melted, divided
• 2 tsp active dry yeast (I used instant yeast)
• 1/4 cup warm water (105-115 F)
• 1 tablespoon mild honey or sugar
• 3 cups all-purpose flour plus more for kneading and dusting
• 1 1/2 teaspoons salt
• 3/4 cup well-shaken buttermilk

Instructions:

1. Stir together yeast, water and honey (or sugar) in a large bowl and let stand until foamy, about 5 minutes. Add flour, salt, buttermilk and 6 tablespoons of melted butter to the yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms.
2. Turn the dough onto a well-floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Use just enough flour to dust surface and your hands to keep the dough from sticking. Form dough into a ball and place in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let rise in a draft-free place until doubled, 1 1/2 to 2 hours.
3. When the dough has almost finished rising, butter the cups of a 12-cup muffin tin with 1 tablespoon of melted butter.
4. After the dough has risen, punch it down and then halve it. Keep one half covered with plastic wrap and roll out the other half of the dough on a lightly floured surface into a 12-inch square (about 1/8-inch thick). Brush the dough with 1/2 tablespoon of melted butter and then cut into 6 strips, each about 2 inches wide. Stack the strips, buttered sides up, and then cut the stack into 6 equal pieces. Turn each piece on its side and put into a muffin cup. Repeat the process with the other half of the dough to yield a total of 12 rolls. Separate the outer layers of each roll to fan outward.
5. Cover the rolls with a kitchen towel and let them rise in a draft-free place until doubled (the dough should fill the muffin cups), about 1 to 1 1/2 hours. While the dough is rising, preheat oven to 375 F.
6. Bake the rolls until they are golden brown, 20 to 25 minutes. Brush the tops with the remaining 2 tablespoons of butter when they come out of the oven and then transfer them to a rack to cool at least 20 minutes before serving.
7. Makes 12 rolls.

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Garlic Cheese Pull-Apart Bread

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Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• 1/2 C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp Italian seasoning
• 1/2 tsp onion powder

Instructions

1. Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
2. Cut rolls in half with a clean pair of scissors.
3. Combine melted butter and seasonings together.
4. Pour over dough and gently mix.
5. Add 1/2 C of grated cheese and combine.
6. You want each piece of dough to be coated.
7. Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
8. Allow to rise in a warm place for 1 1/2 – 2 1/2 hours.
9. Cover bottom of pan with foil to prevent butter from leaking out.
10. Bake at 350 for 20-25 minutes or until center is completely done.

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Basil Butter Garlic Bread

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Ingredients

• 2 ounces, weight Butter
• 2 Tablespoons Olive Oil
• 1 bunch Basil Leaves (generous Handful)
• 1 bunch Parsley (use 1/3 Of The Amount Of Basil)
• 2 cloves Garlic
• 1 whole Green Onion
• 2 pinches Salt To Taste
• 1 pinch Pepper To Taste
• 1 loaf Ciabatta Or French Bread
• 1-½ cup Grated Parmesan Cheese (up To 2 Cups)

Instructions

1. Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
2. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
3. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
4. Cook until the cheese is melted, bubbly, and starting to get brown. Serve!

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Guacamole Deviled Eggs

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Ingredients

• 6 large Eggs
• 1 Avocado
• 1 Tablespoon Cilantro, chopped (more for garnish)
• 1 Teaspoon Serrano Peppers, minced
• 1 Teaspoon Mustard Seeds, finely ground
• 1 Tablespoon fresh lemon juice
• ¼ Teaspoon Sea Salt
• ¼ Teaspoon Olive Oil
• New Mexico Chili Powder, for garnish

Instructions:

1. Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch.
2. Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.
3. To stop the eggs from over cooking and turning the yolk gray (like I did because I got distracted by Hulu), empty the hot water and replace it with cold water.
4. Once the eggs are cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.
5. Half the eggs, placing the cooked yolks into a mixing bowl. Add one tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of ground mustard seed, one tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil. Mix it well.
6. Half the avocado, pit it and mash it in a separate mixing bowl.
7. Fold together the egg mixture and the mashed avocado. I like the yellow and green contrast so I suggest not overdoing it here.
8. Scoop heaping spoonfuls of the mixture into the halved eggs. You can use a pastry bag if you want it to be all pretty and stuff, but ain’t nobody got time for that! I like the messier look and plus I want to get to eating these eggs! Top with some chile powder and cilantro.
9. Enjoy!

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Grilled Pepper Salad

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Ingredients

• 3 peppers (I like red and yellow)
• cooking spray
• 3 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon brown sugar
• 1/2 cup crumbled blue cheese (or goat cheese)
• 1/2 cup fresh basil leaves
• salt and pepper

Instructions

1. Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.
2. Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
3. Quarter the peppers. Spray them with cooking spray.
4. Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.
5. Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
6. Season with salt and pepper.

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Snickers Popcorn

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Ingredients

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• ½ cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 "Fun Size" Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

Instructions

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

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Chocolate Crack

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Ingredients:

• 60 ounces milk chocolate, chips or coarsely chopped
• 2 cups of crushed potato chips
• 1 1/2 cups creamy peanut butter
• 3 tablespoons water
• 22 squares of carmel (5.8 ounces)
• 2 tablespoons heavy cream, warmed
• 1 (12.25 ounce) jar caramel ice cream topper, warmed

Instructions:

1. Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
2. Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
3. In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined. Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.
4. In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat. Fold in crushed potato chips until well incorporated. Pour onto prepared cookie sheet. Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter. Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth). After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan on the counter (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set. Cut into squares and serve.

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Christmas!!

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Gold and Sparkling Drink Decor - Cute Idea for New Year's Eve or Christmas

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Christmas decor idea 

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DIY Pom Pom Trees 

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Chocolate Candy Ornament

Instructions

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Baked Spinach & Eggs

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Ingredients

• 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
• 4 eggs (can increase to 6 if you are using more spinach)
• Salt and freshly Ground Pepper, to taste
• 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
• Baking spray or a little oil for greasing
• *You may use frozen spinach too.

Procedure

1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accommodate 1-2 eggs. See photo above. Set aside.
2. Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach.
3. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
4. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper - lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
5. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside, it's fine.
6. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

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Eggs in a Mug

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Ingredients:

• Eggs in a Mug
• 2 eggs
• 4 tablespoons milk
• 2 tablespoons shredded cheese
• Salt
• Pepper
• 1 slice ham
• ½ slice of bread

Instructions:

Break the eggs into a mug and scramble with a fork. Add in the milk, cheese, salt and pepper and beat it to incorporate. Rip pieces of the ham and bread into the mug and combine with the fork. Microwave on high for about 2 ½ to 3 minutes.
 
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Pasta Pie

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Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey
• 3 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 1 pinch coarse salt and freshly ground pepper
• 1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
• 1 pound rigatoni pasta
• 1 cup freshly grated parmesan cheese
• 2 cups shredded mozzarella

DIRECTIONS

1. Preheat oven to 400.
2. Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
3. In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
4. Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
5. Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
6. Let sit 15 minutes before slicing and serving!
7. Top with fresh basil if desired.

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Low Carb Grilled Zucchini Pizza

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Ingredients:

• large zucchini slices, cut 3/4 inch thick (see recipe notes)
• olive oil, for lightly brushing both sides of pizza and oiling grill grate
• pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
• grated cheese (I used a blend of low-fat cheese called "pizza cheese," but you can use any cheese you'd enjoy on pizza.
• pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you'd like on pizza.)

Instructions:

1. Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)
2. Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely found slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.)
3. Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)
4. Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)
5. Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)
6. Remove zucchini pizzas from grill and serve hot. (I doubt this would reheat that well, but if anyone has leftovers and tries reheating it I'd love to hear how it works.)

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Philly Cheesesteak Stuffed Bell Peppers

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INGREDIENTS

• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion – Sliced
• 6 oz. Baby Bella Mushrooms – Sliced
• 2 Tbs. Butter
• 2 Tbs. Olive Oil
• 1 Tbs. Garlic – Minced
• Salt and Pepper – to taste
• (2 Tbs. Peace and Love)

DIRECTIONS

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
3. Preheat oven to 400°
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
5. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese.
6. Bake for 15-20 minutes until the cheese on top is golden brown.

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Meatloaf Cupcakes

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Ingredients

Meatloaf

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Mashed Potatoes

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish

• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and chopped

Preparation

1. Preheat oven to 350°.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
5. While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
6. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

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Banana Pudding Poke Cake

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Ingredients

• 1 box Betty Crocker yellow cake mix
• 2 packages instant banana pudding
• 4 cups milk
• 1 cup Honey Nut Cheerios (crushed)
• 1 tub whipped topping
• 1 banana for presentation

Instructions

1. Cook the yellow cake according to package directions and let cool.
2. Poke holes in the cake in uniform lines. Be sure to let hole go all the way down to the bottom of the cake pan.
3. Prepare pudding according to package instructions; let sit for 2 minutes and then pour on top of cake.
4. Let pudding set, about 5-10 minutes.
5. Spread whipped topping on top of pudding. Add crushed cheerios.
6. You can serve immediately or let the cake sit over night to set further.

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Bacon Cinnamon Rolls

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Ingredients:

• 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
• 5 bacon strips

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
4. Cook according to package instructions, then drizzle with icing from the package.

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Cinnamon Roll Pancakes

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INGREDIENTS

• 1 package Wonton wrappers
• Vegetable Oil, for frying
• 2 cups Alfredo sauce
• 1 large chicken breast, cooked and shredded
• 2 cups shredded Mozzarella cheese
• 1 red bell pepper, seeded then diced
• 1 (2 oz.) can sliced black olives
• Parsley, chopped (optional)

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat. Separate wonton wrappers then cut each in half to form triangles. Carefully, deep-fry wrappers, 4 at a time, in the oil for about 30 to 40 seconds or until light golden. Remove from heat quickly then place on a paper towel lined plate to drain. Repeat with all wrappers.
2. Heat a small skillet over medium-high heat. Add 1 teaspoon olive oil then add diced bell peppers. Stir and cook 5 minutes or until tender.
3. Spread fried wrappers in a single layer onto a large parchment or foil lined baking sheet. Drizzle with the Alfredo sauce, then top evenly with chicken, 1 cup Mozzarella cheese, diced bell peppers and olives. Sprinkle the remaining Mozzarella cheese over the top.
4. Place under the broiler (at 450° F.) for 2 to 3 minutes, or until cheese has melted. *Stay by the oven and watch so they don't burn!
5. Serve warm and enjoy!

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Tomato Basil Chicken

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Ingredients: (4 servings)

• 2 chicken breasts
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish

Instructions:

1. Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. By the way, when did chicken breasts get SO HUGE?! You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife. If you pounded yours out thinner, they will cook faster than this.
2. After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. Now give it all a good stir so all those flavors will marry together.
3. When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

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Spinach Ricotta Calzones

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Ingredients:
Crust

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons instant yeast
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup to 3/4 cup lukewarm water*
• *Use the lesser amount in the summer, the greater amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.

Filling

• 10-ounce package frozen spinach or 10 ounces fresh spinach, cooked, drained and squeezed completely dry
• 1 cup ricotta cheese, whole-milk or part-skim
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt

Topping (optional)

• tomato or pizza sauce
• shredded mozzarella cheese, or the pizza cheese of your choice

Directions

1. To make the crust: Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough.
2. Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 2 to 2 1/2 hours.
3. Gently deflate the dough, and turn it out onto a clean work surface. Divide it in half.
4. Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10" to 11" circle.
5. To make the filling: Combine all of the filling ingredients, stirring until well combined. You'll have about 2 cups of filling.
6. Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal. If you've shaped the dough on parchment, lift the parchment onto a baking sheet. Or, if you have a pizza stone in your oven, place the parchment on a peel, for easiest transport.
7. Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil; or brush with a thin layer of pizza sauce, and top with shredded cheese.
8. Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.
9. Bake the calzone for 18 to 22 minutes, until they're golden brown.
10. Remove the calzone from the oven, and slice into pieces to serve.

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Simple Sesame Noodles

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Ingredients

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Instructions

1. Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
2. Pour sauce over warm noodles and toss to coat.
3. Sprinkle with green onions and toss.
4. Serve in a bowl with chopsticks.

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Coffee Cake Cupcakes

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Ingredients
FOR THE TOPPING:

• ¼ cups Brown Sugar
• 1 teaspoon Cinnamon
• 1 pinch Salt
• 1 cup Finely Chopped Pecans
• 1 Tablespoon Melted Unsalted Butter

FOR THE CUPCAKES:

• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ½ cups Unsalted Butter, Room Temperature
• 1-¼ cup Sugar
• 2 whole Eggs, Room Temperature
• 1 cup Sour Cream Or Greek Yogurt, Room Temperature
• 1 teaspoon Almond Or Vanilla Extract

FOR THE GLAZE:

• 1-½ cup Powdered Sugar
• 2-½ Tablespoons Milk
• 1 teaspoon Vanilla
• 1 teaspoon Melted Butter

Preparation

1. You will also need: muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, and a small ice cream scoop.
2. Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt. Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
4. Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy. Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
5. Beat in the eggs, then the sour cream, then the almond or vanilla extract. Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
6. Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I’ve found the easiest way to do this is with a small ice cream scoop — use one small (not heaping) scoop per tin. Sprinkle 1 1/2 teaspoons of streusel onto the top of the batter in each tin. Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin). Sprinkle 1-2 teaspoons of streusel on the top of each cupcake.
7. Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
8. When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar. Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
9. Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill the bag with frosting. Use a spatula to scoop the frosting into the bag. Place cupcakes on top of a piece of parchment paper or paper towels to catch drips. Work the frosting into the corner of the bag and snip off a small corner of the bag with scissors. Gently squeeze the bag and drizzle the frosting in a zig-zag pattern across the top of the cupcakes. Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
10. Serve for breakfast, lunch, dinner, or “brinner.” Goes great with a hot cup of coffee, tea, or cocoa.

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Christmas is here!!

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Snowman Cake So cute yet so easy

Great gift idea. Spell your family name. 

Instructions: http://storiesbymeblog.blogspot.com/2009/09/letter-blocks.html?m=1

Cheap and easy centerpiece 

Instructions: http://spiralstyle.blogspot.com/2012/12/party-time.html

Old Wall Hanging kit from bucilla. 

Light Bulb Glitter Ornament

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Teeny Tiny Rainbow Cakes

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Ingredients

• 2 boxes Better Crocker SuperMoist white cake mix, mixed up according to package directions
• 3 tubs white frosting
• parchment paper
• 9″x13″ inch pans
• liquid food coloring (I used colors from both the classic and neon sets)

Instructions

1. Measure out 6 sheets of parchment to line your 9”x13” pan – you’ll want a couple inches of overhang on both long sides of pan.
2. Preheat oven per cake baking directions on box.
3. Divide cake batter evenly into 6 bowls.
4. Color with liquid food coloring. I used a classic food color set for the red and yellow, a 2:1 yellow/red ratio for the orange, blue and purple from a neon set, and a custom mix of the neon and classic green on the green layer. You’ll need about 20 drops total in each bowl to get nice, vibrant colors.
5. Place one of the parchment sheets in the pan. Secure the sides to make distributing the batter easier. I used binder clips, which worked great. (Remove these before baking!)
6. Pour the first bowl of batter into the pan, and spread it just to the edges of the pan with a spatula. When you pour the batter in, it won’t look like much. Spread it out on the parchmentas evenly as possible, and pop it in the oven.
7. Bake the layer for about 10 minutes. Watch it carefully – these thin little layers cook fast!
8. Remove from oven and allow layer to cool on a cooling rack (in the pan) for 10 minutes.
9. Remove layer from pan using the paper parchment handles, and place layer back on cooling rack to continue cooling.
10. Repeat with remaining layers.
11. Once you’ve baked all six layers, and allowed them to cool completely (won’t take long), grab a couple tubs of white frosting. Give the frosting a thorough stir so it’s nice and loose.
12. Place the first layer back in the pan (leaving the parchment on). Spread about 1/3 of a tub of the white frosting evenly on the layer.
13. Grab the next layer in your line-up. You can use the parchment to position it, lay it face down on the frosted first layer, and then just peel the parchment off.
14. Repeat with remaining layers, until you get to the last one, which you won’t frost.
15. Wrap the pan with parchment (which won’t stick to the cake) and then a layer of heavy foil and place in the freezer. Weigh the cake down using a cutting board or another pan, with a few pounds of frozen food or other freezer safe items on top.
16. Let the cake freeze at least overnight.
17. Several hours before serving, remove from freezer, unwrap, grab the cake slab out of the pan with the parchment handles, and get ready to cut. Cutting is best done when the cake is frozen!
18. Cut with a 2 1/2” diameter round biscuit cutter – and keep in mind that you’ll need a tall cutter with handles that don’t interfere too much. Once you’ve cut, just push the cake out of the cutter, gently but firmly onto a plate or cutting board. Repeat with remaining cake.
19. Top with frosting and sprinkles.
20. Spread rainbow cake joy throughout the land.

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Baked Ravioli

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Ingredients

• Bag of frozen ravioli
• 1 jar of marinara sauce
• 2 cups of mozzarella cheese

Instructions

1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3. Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

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Homemade Chicken Taquitos

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Ingredients:
It's hard to put amounts on ingredients that should be added "to taste" or "to consistency" that you like, but here's a rough guide.

• rotisserie chicken
• 2/3 - 1 cup of jarred or fresh salsa
• 1 cup shredded "Mexican blend" cheese
• 1/3 cup sweet white and yellow corn niblets
• 1/3 cup canned black beans, drained and rinsed well
• 1 tsp ground cumin
• salt and pepper
• large pinch of chopped fresh cilantro
• 1 pack of egg roll wrappers

*I'm thinking that a little chopped baby spinach would be good in here, too. So much nutrition... but that would totally depend on whom you are making them for.

Instructions:

1. Remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces.
2. Mix the next seven ingredients into the chicken and mix well.
3. Add a few spoonfuls of the chicken mixture to an eggroll wrapper. Fold in the sides first, then roll. Wet the far end with water so it will stick to itself.
4. Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos. Spray the tops of them with the butter flavored spray and sprinkle with black pepper and extra cumin.
5. Bake at 375 degrees F for about 25 minutes or until golden brown. It would be nice to turn them onto their sides if you can remember. Serve with condiments of choice. I had light sour cream, salsa, and a spicy ranch for dipping.

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Mozzarella Stuffed Meatballs

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 pound lean ground beef
• 1 large egg
• 1/2 cup finely chopped white onion
• 1/2 cup Panko bread crumbs
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup milk
• 2 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon hot sauce, like Tabasco
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• Ten 1-inch Mozzarella balls

Instructions:

1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.

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Cheesy Bacon Biscuit Pull-Aparts

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Ingredients:

• 2 tablespoons melted butter
• One roll refrigerated biscuit dough, 8 count
• 6 thin slices fresh mozzarella, 1/4-inch thick
• 1 cup Smithfield cooked, crumbled bacon
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
2. Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

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Spinach Balls

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Ingredients

• 2 (10 oz.) packages frozen spinach, thawed & well-drained
• 2 small onions, very finely chopped (I use a food processor)
• 2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
• 6 eggs, beaten
• 1/2 c. melted butter
• 1/2 c. Parmesan cheese
• 2 tsp. garlic salt
• 1 tsp. black pepper

Directions

1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.
2. Bake at 350 for 20 minutes. Makes approximately 60 balls.

NOTES:

1. Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.)
2. For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes.
3. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes).

Enjoy!Source

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Julie’s Fiesta Chicken Bites

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Ingredients:

• wonton wrappers
• chicken breasts
• fajita seasoning
• mild salsa
• half an onion, sliced into strips
• Mexican rice blend with orzo
• black beans, rinsed well
• corn niblets (grilled and cut from the cob)
• shredded cheese blend
• cumin
• butter flavored cooking spray

Method:

1. Trim and season chicken breasts heavily with fajita seasoning and add them to the crock pot. Add onions, about a cup of salsa, cover, and cook for several hours on high in a crock pot until fork tender. Remove the chicken from the crock pot, shred with forks, and add the juice from the crock pot back over the chicken to keep it moist. I removed all the "chunky" stuff from the sauce because I didn't need them in the final product.
2. Cut the corners off of the wonton wrappers, making them into little octagons. Fit them into "mini" muffin tins allowing the edges to stick up. Spray them with butter flavored cooking spray to help them crisp up and brown. Cook in a 350 F oven for about 5-7 minutes to get them "mostly" crisped... or go ahead and get them totally crisp and brown if you want.
3. Layer the wonton "shells" with prepared Mexican rice of your choice (I like the one with the orzo), shredded and chopped chicken, rinsed black beans and corn niblets. Top with shredded cheese and sprinkle with cumin.
4. Bake at 350 F until cheese is melted and wonton shells are golden and crispy (up to probably 10 min) and serve with condiments of choice - guacamole, sour cream with a little squeeze of fresh lime juice added, cilantro, pico de gallo, etc.Most importantly - set them out on a plate, call the kids and watch them disappear!

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DIY Christmas Decor!!

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DIY Car & Tree Ornament

 Instructions: http://www.thisheartofmineblog.com/2013/12/12/car-tree-ornament/

DIY Christmas trees 

Source: http://crate.typepad.com/cratepaper/2010/09/lolly-chessies-famous-cp-christmas-trees.html

DIY rustic Christmas tree 

Instructions: http://www.bowerpowerblog.com/2010/12/trio-of-trees-part-trio/

Christmas branch tree on the wall - love this!! 

Instructions: http://turtlesandtails.blogspot.com/2012/11/christmas-tree-off-wall-no-its-on-wall.html

This could be an interesting homemade Christmas tree idea. 

Instructions: http://mylittleshoebox.typepad.com/my-little-shoebox/2012/05/tuesday-.html

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Crochet Patterns!

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Flip Top Mittens Free Crochet Pattern from Red Heart Yarns

Instructions: http://www.redheart.com/free-patterns/flip-top-mittens?utm_source=pinterest&utm_medium=social&utm_campaign=pinterest&crlt.pid=camp.z22Ak85OTN00

City Sophisticate Hat Free Crochet Pattern

 Instructions: http://www.redheart.com/free-patterns/city-sophisticate-hat?utm_source=pinterest&utm_medium=social&utm_campaign=pinterest&crlt.pid=camp.u4sP2lBjuEmz

Cable Crochet Beanie with Pom Pom 

Instructions: https://www.facebook.com/note.php?note_id=431037675469

Crochet Unicorn Hat Pattern 

Instructions: http://www.repeatcrafterme.com/2013/10/crochet-unicorn-hat-pattern.html

Cheerful Holiday Penguin Free Knitting Pattern from Red Heart Yarns 

Instructions: http://www.redheart.com/free-patterns/cheerful-holiday-penguin?utm_source=pinterest&utm_medium=social&utm_campaign=pinterest&crlt.pid=camp.l9MfxIhiBPjb

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Crochet!

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Crochet Snowman Christmas Card Idea

 

Instructions: http://handcraftedvintage.blogspot.com/2014/11/12-crafts-of-christmas-crochet-snowman.html

Heart Strings ♥

Instructions: http://makemydaycreative.com/2014/06/06/heart-strings/

Crochet flower 

Instructions: http://attic24.typepad.com/weblog/may-roses.html

Grapes_leaves (no pattern)

Cork Pine Tree Crochet Patterns by One Dog Woof

Instructions: http://www.1dogwoof.com/2013/12/cork-pine-tree-crochet-patterns.html

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