Bacon Greenbean side dish

Bacon and Green Bean Saute Side Dish

Ingredients:

• 1 – 14 1/2 oz. can Del Monte whole green beans, drained
• 6 slices of bacon, diced
• 1 clove garlic, minced
• 1/2 cup diced onion

The purpose of this recipe is ease and taste, and I promise you this one is not lacking! All you have to do is saute the bacon, garlic and onions in a large sauce pan until the bacon is almost completely cooked. Add the green beans and stir for a minute until combined. Reduce heat to low and cover, simmer for about 20 minutes or until the green beans are tender. Stir every 5 minutes and re-cover.
I love that my kids were fans of this. I am sure that it is because of the bacon, but i’m not complaining! This recipe makes about 6 servings, so i’d double it for larger families or left overs.

Homemade Mint Chocolate Chip Ice Cream Recipe

  Homemade Mint Chocolate Chip Ice Cream Recipe

 

Ingredients

• 4 cups 2 percent milk
• 4 cups heavy whipping cream
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 8 drops green food coloring
• 2 cups miniature semisweet chocolate chips

Preparation

1. In large bowl, stir together the milk, cream, sugar, salt, vanilla and peppermint until the sugar has dissolved.
2. Pour the mixture into an ice cream maker and follow the directions from your manufacturer. (Generally, layer crushed ice and rock salt around the canister and freeze until the motor stops--for this recipe, about 30 minutes). After the first 10 minutes, open the lid carefully and add the chocolate chips, then return to churning.
3. Once the machine has stopped churning, remove the thickened ice cream and put into a freezer safe container. Freeze until hard (about 2 hours), then serve.

Candied Bacon Chocolate Chip cookies

Candied Bacon Chocolate Chip cookies

Ingredients

1. For the candied bacon:
2. 8 slices center cut thick bacon
3. 1/2 cup brown sugar
4. For the cookies:
5. 2 1/4 cups flour
6. 1/2 teaspoon baking soda
7. 3/4 cup butter, melted and slightly cooled
8. 1/2 cup white sugar
9. 1 cup brown sugar
10. 1 Tablespoon pure vanilla extract
11. 1 whole egg
12. 1 egg yolk
13. 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Place bacon in a single layer on a foil lined sheet.
3. Sprinkle brown sugar on top of bacon strips. Bake for 18-25 minutes or until crispy, making sure to turn bacon over after 10 minutes.
4. Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely.
5. Reduce oven temperature to 325 degrees.
6. Sift flour and baking soda.
7. In a medium bowl, cream butter with the white and brown sugar.
8. Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy.
9. Add flour mixture and mix well.
10. Add diced candied bacon and chocolate chips and stir until just combined.
11. Place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 13-15 minutes or until edges are brown. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

Oatmeal Cream Pies

I remember eating those Little Debbie Oatmeal Cream pies growing up.  I always thought they were SO good.  But now, I am older and a bit wiser.  I've come to realize how processed they are.  I love baking and I love making something new to share at family gatherings.  I wanted to really do something different for this Easter!  For Palm Sunday I made Apple Pie Cupcakes.  Oh they were delicious made from scratch cupcakes, filled with homemade apple pie and topped with homemade buttercream icing!  Good, but VERY time consuming.  I believe I spent at least 3 hours on those!  Those cupcakes were totally worth!  Anyhow, I was searching around for a new dessert recipe and came across oatmeal cream pies!  I debated between that and another recipe, but of course decided on the pies!  My house is smelling very delicious right now and I can't wait to try them tomorrow!  Due to the late hour for me and my baby girl is going to wake me up at 6am, I am going to make the cream filling in the morning after I feed her!  So, without further delay...here is the recipe! Hope you enjoy and HAPPY EASTER!

Oatmeal Cream Pies

Yield: 15 to 18 cookie sandwiches
Prep Time: 30 minutes
Cook Time: 12 to 14 minutes
Total Time: 45 minutes

A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.

Ingredients:

For the Cookies:
1½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
2 eggs
2 cups old-fashioned rolled oats
For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar

Directions:

1. Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.

(Recipe adapted from Everyday Food)

Deviled Avocado Eggs

Deviled Avocado Eggs

Ingredients

• Mix 1 large avocado with 3 egg yolks,
• add 1 tsp. cilantro and 3 tsp lime juice,
• 1 tbsp red onion.
• Pinch of salt and pepper.
• Top with a dash of chili or paprika.

Apple Pie filled cupcakes

I was asked to make cupcakes for my family's Palm Sunday Easter get together!  I didn't want to just use some box mix from the store & I wanted to makes something different.  So I searched different recipes.  I came across this recipe and another cheesecake cupcake recipe.  I asked my husband which one I should make he said this one!  This does take some time to do!  I recommend making the apple pie filling while the cupcakes are baking.  That way it can cool while the cupcakes are cooking.  Then once the cupcakes have been sitting out on a cooling rake for about 10minutes, then make the buttercream frosting.  These were SO delicious!  I also put a couple apple pie pieces on top of the frosting to add a bit of decoration to it. 

For Apple Pie filled cupcakes,

What you will need:

For the cupcakes:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
2 cups sugar
4 eggs
1 1/2 teaspoon vanilla extract
1 cup milk

For the apple pie filling:

2 tablespoons butter
2 teaspoons cinnamon
3 tablespoons sugar
3 large granny smith apples, peeled, cored, and diced

For the vanilla buttercream:

2 1/2 sticks butter, softened
2 1/2 cups powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

To make the cupcakes, combine flour, baking powder, and salt in a medium bowl and set aside. In a large mixing bowl, cream butter and sugar until fluffy (approximately 2 minutes.) Next, beat in eggs one at a time, scraping the sides of the bowl as needed. Mix in vanilla extract. Alternate beating in the dry ingredients and milk, in small increments, beginning and ending with the flour mixture.

Divide the batter evenly among cupcake tins. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean. Place cupcakes on a cooling rack.

To make the apple pie filling, melt butter in a medium skillet over medium heat. Add cinnamon and sugar and heat until bubbly. Lower the heat and stir in apples. Coat thoroughly with cinnamon sugar mixture. Cover and cook for an additional 10 minutes, until apples are tender. Remove from heat and allow to cool completely before filling the cupcakes.

To make the frosting, beat butter with an electric mixer on medium-high speed until creamy. Stir in sugar and salt and beat on medium-low speed until combined. Scrape down the sides of the bowl and add vanilla and heavy cream. Mix on medium-low speed for approximately four minutes, until frosting appears light and fluffy.

To assemble, use a paring knife to cut out the center of each cupcake. Fill each cupcake with apple pie filling, and frost with buttercream.

Mango Cupcakes

Mango Cupcakes

 

yield: 12-14 cakes

Mango Pureé

Note: you will use portion of this recipe for the cupcakes

Ingredients

24 ounces frozen mango
1/4 cup (1-3/4 ounces) granulated sugar

Directions

1. Place mango and sugar in a blender, pureed on high until smooth and fully combined. Strain mixture through a sieve into a large bowl. Set aside.

Mango Curd

makes 1 to 1.5 cups

Ingredients

3/4 cup (12 ounces) mango pureé, from recipe above
1/4 cup sugar
3 tablespoons lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Directions

1. Place mango puree, sugar, lime juice, salt and yolks in a saucepan. Cook over medium-high heat,  whisk constantly, until thickened and thermometer registers 170°F., about 8-10 minutes.
2. Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Strain mixture through a sieve into a container; place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight.

Cupcakes

Ingredients

1/4 cup mango pureé, from recipe above
2 large egg white, room temperature
1 large egg, room temperature
1/4 cup unsweetened coconut milk
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup (4 ounces) cake flour
1 tablespoon all-purpose flour
3/4 cup (5-1/4 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, cut into small pieces and softened

Directions

1. In a 2-cup measuring cup, whisk together mango puree, egg whites, egg, coconut milk, coconut oil and extracts. Set aside.
2. Adjust oven rack to middle position and heat oven to 350℉. Grease and flour two silicon muffin pans or regular muffin pans, set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, add both flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 2 minutes. Add half of mango mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Place about 1/4 cup of batter into each cup of prepared pans and bake until toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans and cool on wire rack completely, about 30 minutes. (Cooled cakes can be stored in air tight container at room temperature for up to 2 days.)

Mango Buttercream

Ingredients

1-1/4 cups (8-3/4 ounces) granulated sugar
5 large egg whites
1/8 teaspoons fine sea salt
28 tablespoons (3-1/2 sticks or 14 ounces) unsalted butter, cut into small pieces
2 teaspoons pure vanilla extract
1 cup mango curd, from recipe

Directions

1. Place sugar, egg whites and salt in the bowl of a stand mixer. Set bowl over a pan of simmering water and whisk until sugar has completely dissolved and mixture registered around 160℉, about 3 minutes.
2. Transfer bowl to the mixer. with a whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
3. Reduce speed to medium and add butter, one piece at a time, and beat until incorporated after each addition. (don’t worry if buttercream appears curdled after all the butter has been added)
4. Switch to the paddle attachment, add vanilla, and beat on medium speed just until combined. Add mango curd in 1/4 cup increments, beat until fully incorporated. Place buttercream in a piping bag fitted with your choice of decorative tip. Set aside.

Recipe Notes

Buttercream can be stored in airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Assembly

1. Using a 1-inch cookie cutter or a small paring knife, Cut or carve a cavity from the top, going 3/4 way down. Trim the removed portion of the cake to about 3/4-inch thick.  scoop out additional cake; take care not to puncture the sides. Repeat with the rest of the cakes.
2. Using a spoon, fill the cavity of cake with mango curd and cover with the reserved corresponding cake tops. Pipe buttercream on top of each cake. Serve.

Spaghetti Squash

Prepare spaghetti squash by microwaving for 5-10 minutes, or until soft, (be sure to pierce with a knife before microwaving to release steam). Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is softThis allows the skin to soften, which makes it easier to cut in half lengthwise!

2

Split the spaghetti squash into two even halves. Be careful, it’s hot!

3

Remove the seeds first, and throw them into a ‘trash bowl’, (or you could clean them up and cook them just like you would pumpkin seeds!)

4

Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate.

5

Pick out your favorite seasonings you would use to flavor any traditional pasta dish.  Spray a non-stick skillet with cooking spray.  Add spaghetti squash “noodles” to the sauteed pan, along with the seasonings of your choice.

6

Let squash cook for about 2-3 minutes over medium high heat, stirring constantly until the squash has become more tender and the excess moisture has cooked out of the squash. (You could eat it just like this, or move on to the next step to make the meat sauce).

7

To make my meat sauce I used ‘boca’ meat crumbles, but lean ground beef or turkey would work just as well!  I also used a low calorie spaghetti sauce, (50 calories per 1/2 cup) and parmesan cheese to sprinkle on top.

8

Sautee the ground meat crumbles and sauce over high heat until the ‘meat’ is cooked through.

9

Place 1/2 of the spaghetti squash onto a plate, and top with 1/2 of the meat sauce. Sprinkle parmesan cheese over the top if desired.

10

Serve warm and enjoy!

*I stopped at just baking in the oven and then made my own pesto sauce to mix in the squash.

Irish recipe for boxty

Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get your man.

RECIPE

Ingredients:
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)

Method:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.

Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs.
Add enough mix to make a batter.

Heat a heavy skillet over medium heat and add butter or oil.
Drop potato batter by the tablespoon into the hot pan.
Brown on both sides (about 4 minutes per side).

Butter each boxty and serve hot with or without sugar.

Yield: about 4 servings

Irish Beef Stew Recipe

Irish Beef Stew Recipe

Serves 4-6
Print this recipe

2 tablespoons olive oil, divided
1 pound stew meat
1/2 cup all purpose flour
Salt and pepper
1 small yellow onion, diced
2 small carrots, diced
8-10 baby yellow potatoes, cut into small chunks
4 ounces mushrooms, quartered
3 garlic cloves, minced
1 can diced tomatoes, drained
3 cups beef broth
3 bay leaves
1 can Guinness draught

Combine the flour, salt, and pepper in a large zipped bag. Add in the stew meat and shake until the flour is coating the meat. Set aside. In a large saucepan, heat one tablespoon of olive oil over medium high heat until hot. Add in the onion, carrots, potatoes, and mushrooms and cook until slightly softened, about 10 minutes. Add in the garlic and cook for 30 seconds or until fragrant. Remove the vegetables to a bowl or plate.

Add the other tablespoon of olive oil and heat until shimmering. Add half of the floured stew meat to the pan and let cook for 2 minutes without moving so it can brown. Then stir it around and let it brown on all sides. Repeat with the remaining meat, adding more oil if needed before browning. Pour about 1/2 cup of the broth into the pan and scrape up the browned bits on the bottom of the pan. Add in the rest of the broth, the can of tomatoes, cooked veggies, beef, and the bay leaves. Let simmer for 2-3 hours or until the veggies are soft and the meat is tender.

One hour before you are ready to eat, add in the can of Guinness draught and let simmer on low heat. Serve hot.

Irish Soda Bread

Irish Soda Bread

Preparation time : 60 mins. | Serves 6-8 persons

This Soda Bread recipe is form Irish cuisine in which buttermilk and raisins are used. It can also be prepared with whole wheat bread which would be healthy and even more softer than that prepared with white flour.
Ingredients:

3 cup all purpose flour
1/2 tsp baking soda
2 tbsp caster sugar
1/2 cup raisins
1 egg (beaten)
1 cup buttermilk
2 tbsp margarine (melted)

Procedure:

1. Preheat the oven to 350 degrees F.
2. Sift together dry ingredients including flour, baking soda and sugar.
3. Incorporate raisins with the flour mixture.
4. Now to knead the dough transfer the mixture on your counter or take a wide dish and make a well in the center.
5. Put the beaten egg, buttermilk and margarine in the center of well and mix them in the dry mixture.
6. Knead well after mixing to make soft smooth dough and make a circular ball of this dough.
7. Put this ball into the greased baking pan and place in preheated oven for 45 mins. until become light brown from tops and sides.

Banana Yogurt Muffins and Little Banana Bread Loaf

Banana Yogurt Muffins and Little Banana Bread Loaf

These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes. Because there's sprinkles baked right in, no need to bother with a glaze. The batter makes enough for 12 standard muffins plus 1 small 8x4 loaf, or bake as about 18 muffins. I like baking the extra batter as a loaf because it's easy to wrap it up and freeze for a rainy day.

Yield: 12 muffins & a little 8x4 loaf or 18 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
1 large egg
6 ounces Greek yogurt (I used Lowfat banana Chobani, sour cream may be substituted))
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon, or to taste
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
about 1/4 cup sprinkles, divided; optional but recommended

Directions:

1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
2. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
3. Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
4. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done. Allow muffins to cool in pan for about 15 minutes before removing.
5. Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later. Consider freezing extra muffins or the loaf if you're not going to consume within a week. Optionally serve muffins or bread with Strawberry Butter

Spinach Artichoke Egg Rolls

Spinach Artichoke Egg Rolls

Egg Roll Wrappers

8 oz cream cheese, at room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 cup chopped fresh spinach

2 small cans or jars of plain non marinated artichoke hearts, chopped

1/2 tsp garlic salt

1 tsp chili powder

1/4 cup shredded mozzarella cheese plus more to sprinkle on top

1/4 cup shredded cheddar cheese plus more to sprinkle on top

1/4 cup shredded Parmesan cheese plus more to sprinkle on top

Canola Oil for frying

In a large mixing bowl, add; cream cheese, sour cream, mayonnaise, spinach, artichokes, garlic salt, chili powder, mozzarella, cheddar, and parmesan.

Mix until thoroughly incorporated.

Lay out your egg roll wrappers and fill with 1/4 cup of the dip.

fold the bottom and sides around the dip.

Roll shut. Repeat until all 12 egg rolls are rolled. 

Heat up canola oil to 375 degrees. Fry each roll until golden brown.

You can store these in the fridge and reheat at 375 for 8 minutes to make them taste fresh and hot.

Homemade Peanut Butter

Homemade Peanut Butter

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

• 2 cups peanuts (any kind -- party, honey roasted, mixed, dry-roasted, salted/unsalted, any!)
• optional add-ins: pinch of salt, honey, and/or other seasonings

Method

Place the peanuts in a food processor, and process for 1 minute. Use a spatula to loosen mixture from the sides of the bowl if it's sticking. Then continue to process until smooth, about 2-3 more minutes.

Transfer to an airtight container, cover and refrigerate until use. Peanut butter should keep for between 4-6 weeks in the refrigerator. Stir each time before using.

Secret Ingredient Stovetop Mac and Cheese

Secret Ingredient Stovetop Mac and Cheese 

 
3 cups noodles (uncooked)
3 tablespoons butter
2 1/2 cups cheddar cheese (weight 10 oz.)*
1 12-oz. can evaporated milk
1 tablespoon corn starch
paprika, garlic powder, salt, and pepper to season

Cook your noodles according to package directions, drain, return to pot and toss with the butter.
Grate the cheese and toss with the corn starch. Add this and the evaporated milk to the cooked noodles and return to heat stirring constantly until boiling and thickened.
Season with paprika, garlic powder, salt, and pepper to taste.
If you need to reheat leftovers, add a little milk if it's dry and it should revive.
Read more at http://www.yammiesnoshery.com/2013/08/secret-ingredient-stovetop-mac-and.html#f0BOXefUHrL5fQTZ.99