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Confetti Ice Cream Pops
Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: Oreos, M&M’s and Reese’s Peanut Butter Cups. All swirled together with creamy vanilla ice cream on a Popsicle stick. This recipe is great for all those “mini chefs” to get cooking in the kitchen. Not to mention its a great way for them to get in on all the fun. Perch the pops on a chilled cake stand to give them a longer life during serving.
INGREDIENTS
1/2 package Oreo cookies (12 to 14 cookies) , crushed
15 regular-size Reese’s peanut butter cups, crushed
10 ounces M&M candy (about 1 cup), crushed
1/2 gallon Blue Bell Homemade Vanilla ice cream, slightly softened
15- 20 (5-ounce) paper cups
Candy Sprinkles or Confetti
INSTRUCTIONS
1. Crush and combine the Oreo cookies, Reese’s peanut butter cups and M&M candy.
2. Scoop the ice cream into a large bowl of a mixer, then pour in the candy-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle sick into each pop.
3. Freeze until the ice cream has solidified.
4. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll the pops in the decorations to cover completely.
5. Serve Immediately or store in the freezer for up to 3 days.
*CHEF’S NOTE: BYOC (Be Your Own Chef) Mix and match your favorite candy and/or cookie combinations. Not in the mood for candy or cookies? Try fruit. The possibilities are endless.
Infused “Spa” Water
For years, top spas from around the world have touted the amazing health benefits of healthy hydration and strived to create healthier more delicious and aesthetically appealing fruit, herb and floral infused waters to pamper their guests. These naturally infused vitamin waters not only replenish and enhance relaxation but are also beautiful and refreshing!
So do you want to give your home spa the finishing touch? Want to calm yourself in a sip? Or maybe you just need a more interesting way to get the recommended 8 glasses a day. Whatever your motive, infused “spa” water is perfect for this purpose. It’s healthy, tasty, inexpensive, and refreshing too. Try some, your body will thank you!
Infused “Spa” Water FAQ
What size containers do you use?
For an individual serving use a 28 oz ball or mason jar. Try to drink two of mason jars a day to make sure you are properly hydrated. Using measurable containers helps to regulate how much water you are drinking, plus they are cheap and convenient. Want to make a batch for the whole family? Go ahead, knock yourself out and make a pitcher full.
How long should I infuse the water?
Each water recipe is different, but a good rule of thumb is to infuse for at least four hours to get the most flavor. The best way is to infuse waters overnight in the refridgerator.
Can I leave the infused “spa” water out overnight?
Absolutely. Would you be worried if you left a lemon or some raspberries out overnight at room temperature? Probably not. Fruit immersed in water will not change its chemical structure or cause bacteria to grow.
Is it important to use organic fruit and herbs?
If you are infusing fruit with the rind on, such as lemon slices, you should use organic fruit. Otherwise, you could potentially be drinking pesticides – gross! If you don’t have access to organic produce, simply cut the rinds off.
Is there any nutritional value to infused waters?
Yup. Nutrients leak out of the fruit into the water. You don’t get as many vitamins as you would if you were drinking fruit juice, but you don’t get the extra calories or fructose either.
How To Make Infused “Spa” Water
1. Decide what type of spa water you want- here are the main types, but feel free to improvise.
- Lemon Water: Pure, fresh water with crisp lemon slices and maybe a dash of sugar. Best as a healthy alternative to lemonade, or to relax and perk up after a hard day.
- Orange and Lime Water: Clean, mineral enhanced water with a few small slices of lime and orange alternating. Best for spa treatments.
- Cucumber Water: Clean, pure water with 3-6, depending on pitcher size, large cucumber slices. Best after working out. Also, if you’re a kid, a less embarrassing way to get your vegetables.
- Peach Water: Just plain yummy! Peach slices in clean water. Also good in seltzer, these are good for parties (spa night, anyone?)
2. Gather your ingredients.
3. Fill a pitcher with cool water, and add a few ice cubes if desired.
4. Slice chosen fruit(s) into desired size- this varies depending on the size of the container you are using. Be careful not to put in too many or too large slices- this will cause the water to be overpowering, and make it seem pulpy and more like juice. Which you don’t want. Spa water should hint at the taste of said fruit, not completely give it.
5. Put the slices into the container(s), shake a little, and wait a few hours or overnight for the taste to set in.
6. Pour a little into a glass and sample it. There should be little to no pulp, just a hint of flavor, and you should feel refreshed
Source(s):
Becoming A Vegetarian
Why Do People Become Vegetarians?
For much of the world, vegetarianism is largely a matter of economics: Meat costs a lot more than, say, beans or rice, so meat becomes a special-occasion dish (if it’s eaten at all). Even where meat is more plentiful, it’s still used in moderation, often providing a side note to a meal rather than taking center stage.
In countries like the United States where meat is not as expensive, though, people often choose to be vegetarians for reasons other than cost. Parental preferences, religious or other beliefs, and health issues are among the most common reasons for choosing to be a vegetarian. Many people choose a vegetarian diet out of concern over animal rights or the environment. And lots of people have more than one reason for choosing vegetarianism.
Types Of Vegetarians
One thing that many people don’t realize or understand is that there are different types of vegetarians. Each individual vegetarian has his or her own personal reasons for choosing their diet, and these reasons determine exactly what foods they eliminate. Although a few
different reasons and motivations are described in the Why? section, below is just a brief definition of some types of vegetarians.
- Total Vegetarians eat only plant food. They do not eat any animal foods, including fish, eggs, dairy products, and honey.
- Vegans not only omit all animal products from their diets, but they also eliminate them from the rest of their life. Vegans use nothing from animals, such as leather, wool, and silk.
- Lacto-Vegetarians will include dairy products into their diet of plant food.
- Lacto-Ovo-Vegetarians eat both eggs and dairy products.
- Pesco-Vegetarians include fish into their diets.
- Pollo-Vegetarians eat poultry, such as chicken, turkey, and duck.
- Pollo-Pesco Vegetarians which includes poultry and fish, or “white meat” only.
- Macrobiotic diet consist mostly of whole grains and beans.
Is A Vegetarian Diet OK?
In the past, choosing not to eat meat or animal-based foods was considered unusual in the United States. Times and attitudes have changed dramatically, however. Vegetarians are still a minority in the United States, but a large and growing one. The American Dietetic Association (ADA) has officially endorsed vegetarianism, stating “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”
So what does this mean for you? If you’re already a vegetarian, or are thinking of becoming one, you’re in good company. There are more choices in the supermarket than ever before, and an increasing number of restaurants and schools are providing vegetarian options — way beyond a basic peanut butter and jelly sandwich.
If you’re choosing a vegetarian diet, the most important thing you can do is to educate yourself. That’s why the ADA says that a vegetarian diet needs to be “appropriately planned.” Simply dropping certain foods from your diet isn’t the way to go if you’re interested in maintaining good health, a high energy level, and strong muscles and bones.
Vegetarians have to be careful to include the following key nutrients that may be lacking in a vegetarian diet:
- iron
- calcium
- protein
- vitamin D
- vitamin B12
- zinc
If meat, fish, dairy products, and/or eggs are not going to be part of your diet, you’ll need to know how to get enough of these nutrients, or you may need to take a daily multiple vitamin and mineral supplement.
Iron
Sea vegetables like nori, wakame, and dulse are very high in iron. Less exotic but still good options are iron-fortified breakfast cereals, legumes (chickpeas, lentils, and baked beans), soybeans and tofu, dried fruit (raisins and figs), pumpkin seeds, broccoli, and blackstrap molasses. Eating these foods along with a food high in vitamin C (citrus fruits and juices, tomatoes, and broccoli) will help you to absorb the iron better.
Girls need to be particularly concerned about getting adequate iron because some iron is lost during menstruation. Some girls who are vegetarians may not get adequate iron from vegetable sources and they may require a daily supplement. Check with your doctor about your own iron needs.
Calcium
Milk and yogurt are tops if you’re eating dairy products — although vegetarians will want to look for yogurt that does not contain the meat byproduct gelatin. Tofu, fortified soy milk, calcium-fortified orange juice, green leafy vegetables, and dried figs are also excellent ways for vegetarians (and vegans) to get calcium. If you are a teen you’re building up your bones for the rest of your life.
Because women have a greater risk for getting osteoporosis (weak bones) as adults, it’s particularly important for girls to make sure they get enough calcium. Again, taking a supplement may be necessary to ensure this.
Vitamin D
We need vitamin D to get calcium into our bones. Your body manufactures vitamin D when your skin is exposed to sunlight. Cow’s milk is top on the list for food sources of this vitamin. Vegans can try fortified soy milk and fortified breakfast cereals.
Some people may need a supplement that includes vitamin D, especially during the winter months. Everyone should have some exposure to the sun to help the body produce vitamin D.
Protein
Before, it was thought that vegetarians needed to combine incomplete plant proteins in one meal — like red beans and rice — to make the type of complete proteins found in meat. We now know that it’s not that complicated. Current recommendations are that vegetarians eat a wide variety of foods during the course of a day.
Eggs and dairy products are good sources of protein, but also try nuts, peanut butter, tofu, beans, seeds, soy milk, grains, cereals, and vegetables to get all the protein your body needs.
Vitamin B12
B12 is an essential vitamin found only in animal products, including eggs and dairy. Fortified soy milk and fortified breakfast cereals also have this important vitamin. It’s hard to get enough vitamin B12 in your diet if you are vegan, so a supplement may be needed.
Zinc
If you’re not eating dairy foods, make sure fortified cereals, dried beans, nuts, and soy products like tofu and tempeh are part of your diet so you can meet your daily requirement for this important mineral.
Fat, Calories, and Fiber
In addition to vitamins and minerals, vegetarians need to keep an eye on their total intake of calories and fat. Vegetarian diets tend to be high in fiber and low in fat and calories. That may be good for people who need to lose weight or lower their cholesterol but it can be a problem for kids and teens who are still growing and people who are already at a healthy weight.
Some vegetarians (especially vegans) may not get enough omega-3 fatty acids. Omega-3 fats are good for heart health and are found in fish and eggs. Some products, such as soy milk and breakfast bars, are fortified with docosahexaenoic acid (DHA), an omega-3 fatty acid.
High-fiber diets tend to be more filling, and as a result strict vegetarians may feel full before they’ve eaten enough calories to keep their bodies healthy and strong. It’s a good idea to let your doctor know that you’re a vegetarian so that he or she can keep on eye on your growth and make sure you’re still getting adequate amounts of calories and fat.
Getting Some Guidance
If you’re thinking about becoming a vegetarian, consider making an appointment to talk with a registered dietitian who can go over lists of foods that would give you the nutrients you need. A dietitian can discuss ways to prevent conditions such as iron-deficiency anemia that you might be at an increased risk for if you stop eating meat.
Also, remember to take a daily standard multivitamin, just in case you miss getting enough vitamins or minerals that day.
Tips for Dining Out
Eating at restaurants can be difficult for vegetarians sometimes, but if you do eat fish, you can usually find something suitable on the menu. If not, opt for salad and an appetizer or two — or ask if the meat can be removed. Even fast-food places sometimes have vegetarian choices, such as bean tacos and burritos, veggie burgers, and soy cheese pizza.
Vegetarians can opt for pasta, along with plenty of vegetables, grains, and fruits. You may also find that the veggie burgers, hot dogs, and chicken substitutes available in your local grocery store taste very much like the real thing. Try the ground meat substitute as a stand-in for beef in foods like tacos and spaghetti sauce.
Regardless of whether you choose a vegetarian way of life, it’s always a healthy idea to eat a wide variety of foods and try out new foods when you can.
Famous Vegetarians
All of these actors, musicians, writers, scientists, and artists have maintained a vegetarian diet. Although probably all would testify of reaping many physical benefits, some even contribute their creativity and clear thinking to their healthy eating style.
Paul Newman Paul McCartney Bob Dylan John Denver
“Chubby” Checker Gladys KnightThe B-52’s Leonardo da Vinci
Leo Tolstoy Sir Issac Newton Ralph Waldo Emerson Upton Sinclair
Charles Darwin Ghandi Henry David Thoreau Socrates
*NOTE: All information on Becoming A Vegetarian is for educational purposes only.
For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-2012 The Nemours Foundation. All rights reserved.
No-Bake Cheesecake
I love me some cheesecake. Cherry, Snickers, Chocolate Chip Cookie Dough, Key Lime, Strawberry, Plain, ANY C-H-E-E-S-E-C-A-K-E! That’s why I can’t wait til my birthday. Anywho, whenever I get the chance to treat myself to something good; my go to is always cheesecake. Try this no fuss, no bake, easy as pie recipe today. It’s sure to please the senses.
Ingredients
for the crust
2 cups Nilla Wafers crumbs, finely crushed
1 stick of butter, melted
1/3 cup of sugar
for the filling
2 (8 oz) packs cream cheese, soften
14 oz. sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Put Nilla Wafers in a large resealable plastic bag, and crush them with a rolling pin until very fine.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the soften cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the prepared crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.
7. Top with your favorite fruit topping or serve plain. Your Choice.
8. ENJOY!
*CHEF’S NOTE – The cookie pie crust can be made with any type of crunchy cookie like Oreos, graham crackers, shortbread, gingersnaps, chocolate chip cookies etc. Be creative & Let your imagination run wild.
Porter House BLT Salad
Usually when we make a salad we just use whatever we have in the fridge. And today is no exception; A classic BLT sandwich turned salad. Delish!
INGREDIENTS
4-6 strips of cooked bacon
1 bag of Dole American Blend Salad mix
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1 cup shredded cheese
2-3 hard boiled eggs
INSTRUCTIONS
Brown bacon until done. Drain on paper towel. Cut into pieces and set aside.
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next peel and roughly chop hard boiled eggs.
Add salad to a large bowl. Top salad with bacon, tomatoes, cucumber, cheese and eggs. Serve with your favorite dressing.
Best Restaurants In The South
Oh the Deep South. How do I love thee? This is where I was born. This is where I was raised. This is where I spent all my yesterdays. I mean whats not to love about this place where a lazy afternoon is spent on the front porch sipping lemonade, where speaking to passer-by’s is a common courtesy, where next to God football is king and where you can find the finest cuisine. And I’m not just talking about good ole’ fried chicken and homemade buttermilk biscuits. I talking about dry-aged prime USDA steaks, fresh local seafood, sauce dripping down your arm Bar-B-Que and everything in between. So come on down and visit with us a spell. We’ll welcome you with open arms and while you’re here go ahead and “Put Some South In Your Mouth!”
Bern’s Steak House, Tampa, Fla.
Quick, where will you find the restaurant with the biggest wine list in the world? That’s right, Tampa, Fla. Founded in 1956 by the late Bern Laxer, Bern’s Steak House is still a family-run restaurant, with Bern’s son, David Laxer, at the helm. The wine list isn’t the only draw here, of course. With some calling it the country’s best steak house, the food isn’t bad either.
Commander’s Palace, New Orleans
A slice of New Orleans dining history — it opened in 1880 — this culinary landmark has long been collecting accolades for everything from its service to its wine list to its “haute Creole” cuisine. The gold standard of family-run restaurants, Commander’s offers a dining experience that could win you over on its Southern charm alone — but you’d be remiss to not order the turtle soup, practically synonymous with the place.
Joe’s Stone Crab, Miami
“Eat at Joe’s” may have been a running joke in classic Warner Bros. cartoons, but this almost 100-year-old establishment is a serious Miami institution. The old-school seafood house boasts a massive menu, but your order is simple: stone crab claws (jumbos if available, nothing smaller than large), hash browns, and Key lime pie.
The Pit, Raleigh, N.C.
Barbecue is religion in the South, and without question, pitmaster Ed Mitchell is one of its patron saints. The legendary barbecue baron oversees this destination-worthy joint, specializing in North Carolina-style whole hog, pit-cooked ‘cue. The word “authentic” should only be dispensed with caution when it comes to food, but Mitchell’s generations-old family recipe is the real deal, widely regarded as the standard for its genre.
Fonda San Miguel, Austin, Texas
In a town full of great Tex-Mex places, Fonda San Miguel stands out for its superbly made “interior Mexican” food, from tacos al pastor and spinach salad with toasted pasilla chiles and panela cheese to Gulf shrimp in chipotle cream sauce and crêpes filled with goat’s milk caramel.
Cochon, New Orleans
A cult favorite since it opened in 2006, Cochon is the domain of pork-loving chef Donald Link, proprietor of the popular Herbsaint and winner of a 2010 James Beard Award for his cookbook Real Cajun. Inspired by Cajun and Creole culinary traditions, Link serves up dishes like deep-fat-fried hog head cheese with field beans and ravigote and Louisiana cochon (roast pig) with turnips, cabbage, and cracklins’ as well as such non-porcine delights as fried alligator with chile garlic aïoli and rabbit and dumplings.
Galatoire’s, New Orleans, La.
This is what you should know about Galatoire’s: the food is classic Creole and all-around New Orleans in style and it’s not on your diet; the menu has changed little over the past century-plus, and is full of things like turtle soup au sherry, crabmeat au gratin, eggs Sardou (with creamed spinach, artichoke bottoms, and Hollandaise), and Louisiana seafood eggplant cake; and you’ll have a good time if you go hungry — and a better time if you go hungry with a regular at your side.
Kreuz Market, Lockhart, Texas
Definitive Hill Country barbecue — meat on butcher paper — in a big barn of a place perfumed with woodsmoke.The brisket is what it’s all about, but there are also fans who drive for hours for the housemade sausages, including the impossibly delicious “regular” and the more complicated jalapeño cheese links. Side dishes include German potato salad and sauerkraut alongside the usual cole slaw and beans — a reference to Kreuz’s teutonic origins.
Restaurant August, New Orleans
John Besh is one of the most interesting and ambitious chefs in the Crescent City today. The American menu at this splendid eatery betrays his love for, and understanding of, French, Italian, and high-level American cuisine, much of it interpreted with a New Orleans lilt.
Lambert’s Downtown Barbecue, Austin, Texas
Texas barbecue gets a new look at this friendly, casual, but gastronomically serious establishment. Crispy wild boar ribs with Cabrales blue cheese, oak-smoked brisket with brown sugar and coffee rub, cold-smoked rainbow trout, waffle fries with Spanish smoked red pepper — this is not your father’s ‘cue.
Fearing’s, Dallas, Texas
Located at the Ritz-Carlton Dallas, Fearing’s features modern Southwestern-American cuisine with a farm-to-table approach. Choose from one of the many dining venues on site, from the outdoor patio to the more upscale Gallery; if you’re dining chef-side in Dean’s Kitchen, or at the Chef’s Table, look for the ebullient chef Dean Fearing himself, who is often present.
Hominy Grill, Charleston, S.C.
Located in downtown Charleston, Hominy Grill, located in a onetime barbershop, features chef/owner Robert Stehling’s classic Lowcountry cooking, served with relaxed, at-home feel. Don’t miss his stone-ground grits, house-made sausage, or rich Southern-style desserts like buttermilk pie or butterscotch pudding.
Reef, Houston, Texas
Peer into Reef’s buzzing open kitchen to watch renowned chef and devoted Houstonite Bryan Caswell expertly craft elegant, fresh seafood dishes that show his patrons the true meaning of Southern coastal culture. Caswell grew to fame under culinary greats like Charlie Palmer, Alfred Portale, and Jean-Georges Vongerichten. Thoughtful touches, such as presenting the lump crab lollipop with claw intact, express Caswell’s devotion to the ocean.
Eugene, Atlanta, Ga.
Eugene pays homage to those who grow the local produce they use right on the menu. The list typically includes around two dozen farms, dairies, and even elementary school gardens, and pays tribute to the ingredients by altering them as little as possible while making everything in the kitchen from scratch. Named as one of Food and Wine‘s Best Chefs of 2009, Linton Hopkins offers refined dishes, such as his wild mushroom tasting plate, that come from the ingenuously rustic roots he describes as “folkways meeting Escoffier.”
The Fearrington House Restaurant, Fearrington Village, N.C.
The Fearrington House Restaurant has kept its AAA Five Diamond rating for 16 years and is the only restaurant of its caliber to receive Green Certification from the Green Restaurant Association. Executive chef Colin Bedford offers a highly refined blend of classical French and New American cuisine, inspired by his commitment to environmental sustainability. Unsurprisingly, it was also mentioned in our list of 10 Inns Worth Dining In.
Michael’s Genuine Food & Drink, Miami
According to Michael Schwartz, winner of the 2010 James Beard Award for Best Southern Chef, the most important thing you can take away from dining at this New York Times Top 10 establishment is: Know Your Source. The restaurant procures its Old World rustic-breed chickens, for instance, from North Carolina’s Joyce Foods, the only producer of Label Rouge poultry in the U.S.; heirloom tomatoes figure not only on the menu (more than once), but as decor in the minimalist dining room.
The Barn at Blackberry Farm, Walland, Tenn.
The cuisine is so emblematic that it has inspired a new category — Foothills Cuisine, a term that has actually been copyrighted. Truly farm-to-table, the Barn uses the farm estate’s produce and products for a dynamic menu of Smoky Mountain regional dishes with a global flair.
Quinones at Bacchanalia, Atlanta
Consistently considered one of best restaurants in Atlanta, the dining room at Quinones, adjacent to the older and also acclaimed Bacchanalia, has only 11 tables. The menu, which changes daily, boasts a collection of dishes that mixes modern and classic Southern cuisine, with the results skillfully prepared.
Lonesome Dove, Fort Worth, Texas
At the premier establishment from renowned cowboy-chef Tim Love, the culinary style is what Love calls “Urban Western Cuisine”. This translates to Texas-style meat and potatoes with an edge of sophistication. Located in the historic Stockyards District of Fort Worth, Lonesome Dove proposed a menu featuring large servings of protein — whole fish, cowboy steaks, roasted turkey, and a variety of wild game among them.
Hot and Hot Fish Club, Birmingham, Ala.
Christopher and Idie Hastings, the chef-owners of Hot and Hot Fish Club, located in a historic building on Birmingham’s Southside, pride themselves on crafting what they call “memory cuisine”, using simple ingredients to create dishes that trigger a sense of nostalgia in their diners. Fish is — no surprise — the specialty, but vegetables picked at the optimum point and top-quality meat and poultry are also treated with respect and skill.
McCrady’s, Charleston, S.C.
McCrady’s is an establishment richly steeped in Charleston history, residing in a structure, built in 1788, that’s listed on the National Register of Historic Places and Landmarks. Juxtaposed against the staid surroundings, the menu at McCrady’s is anything but traditional, though chef Sean Bock, who received the James Beard award for Best Chef Southeast in 2010, weaves touches of Southern tradition into the otherwise highly modern cuisine. The bar has become known for its specialty pre-Prohibition-style cocktails.
Copyright © 2012 Spanfeller Media Group, Inc. All Rights Reserved.
Porter House Breakfast Burritos
We love breakfast here in the Porter House. So much so that sometimes we have it for dinner. I Know Right. Anywho, Being a Chef, a Baker and a Foodie I loathe the Food Network. And one of my all time faves is Ree Drummond A.K.A Pioneer Woman. So when you combine Ree Drummond + Breakfast together you get AWESOMENESS! That’s where the Breakfast Burrito comes into play. Now dont get me wrong Ree’s recipe is great, but I think it takes a lot of time. So like always I remixed it and you know what Sweetie and I love my version just as much. And it’s quick & easy!
INGREDIENTS
1 lb. Mild Pork Sausage
1 Pkg. Simply Potatoes Hash Browns
8 to 12 Large eggs
1/4 cup milk
2 cups of shredded cheese
1/2 onion, diced
1/2 bell pepper, diced
salt and pepper to taste
1 to 2 pkg. flour (burrito size) tortillas
INSTRUCTIONS
1. Saute diced onions and bell peppers.
2. Add ground sausage to onion/pepper mixture. Brown until done; Drain on a paper towel.
3. Cook hash browns in the same pan.
4. While the hash browns are cooking – In a large mixing bowl, whisk eggs, milk, salt and pepper.
5. Now add the browned sausage mixture back to the pan with the cooked hash browns.
6. Next add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.
7. After eggs are done & everything is incorporated – lay a tortilla on a flat surface. Place egg mixture in the middle of tortilla. Top with cheese. Fold both sides inward. Next fold over the end closest to you and begin to roll into a burrito.
8. Serve with salsa, sour cream, or plain. Your choice.
*Chef’s Note – This recipe makes alot of burritos. So for the extra leftovers wrap them individually in plastic wrap and place in a freezer ziploc bag. When you are ready to eat one just take it out and warm it up in the microwave. Perfect for that Breakfast On The Go!
Source: Pioneer Woman
Put The Lime In The Coconut Cupcakes
INGREDIENTS
for the Key Lime curd:
2 eggs
1 egg yolk
2/3 cup sugar
1/4 cup Key Lime juice, fresh or bottled
4 TBSP unsalted butter, at room temperature, cut into chunks
for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut
for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut
INSTRUCTIONS
Make the Key Lime curd:
In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute. Whisk in the Key Lime juice until well combined.
Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes. Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated.
Pour the mixture through a fine-mesh sieve into a bowl. Let cool slightly. Press a piece of plastic wrap onto the curd and place in the refrigerator overnight.
Make the cupcakes:
Line 28-30 muffin cups with liners. Preheat oven to 350.
With an electric mixer, mix all of the ingredients on low speed until combined. Scrape down the sides and bottom of bowl. Increase speed to medium-high and beat for 2 minutes.
Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks.
Make the frosting:
In a bowl of an electric mixer, beat the cream cheese until softened and fluffy. Add 5 cups of powdered sugar and the milk. Beat on low until combined, then on medium until smooth and creamy. If the frosting is too thin for spreading, add the remaining cup of powdered sugar. Set aside.
Fit a pastry bag with a medium-size tip, such as a Wilton 4B star, and fill with the lime curd. Press the tip into the cooled cupcakes and squeeze. You’ll see the cupcakes plump up…that’s what you want. Stop squeezing, remove the tip and repeat for the rest of the cupcakes.
Top each cupcake with a generous amount of frosting and smooth with an offset spatula. Sprinkle on the coconut. Serve immediately, or store the cupcakes in the refrigerator and let them sit at room temperature for several minutes before serving.
*CHEF’S NOTE – The lime curd will fill about 16-18 cupcakes; Leave some unfilled for people who are afraid of “curd.”
Source: Huffington Post
Cinnamon Roll Coffee Cake
This recipe takes me back to a time when I was a little girl and my mom would buy these Sara Lee Coffee Cakes. We would warm it up and eat it for breakfast or as a after dinner treat. Oh the memories. How I hold them so close and dear to my heart. Love You Mom!
Ingredients
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
CINNAMON TOPPING
1 cup butter, softened
1 cup brown sugar, packed
2 tablespoons flour
1 tablespoon cinnamon
CREAM CHEESE GLAZE
2 oz cream cheese, softened
1 1/2 cups powdered sugar
3 Tablespoons milk (may need more)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350
Step 1: Cake
In a large bowl, sift together the flour, salt, sugar and baking powder. Beat in milk and eggs. Stir in melted butter. Pour the cake batter into a greased 9 X 13 inch pan. Set aside
Step 2: Cinnamon Topping
In a medium bowl, mix together all of the cinnamon topping ingredients until creamy. Drop spoonfuls of the cinnamon topping mixture on top of the batter. Use a knife to swirl the cinnamon mixture into the batter. Bake for 20-25 minutes.
Step 3: Cream Cheese Glaze
Make the glaze by mixing all of the glaze ingredients until silky. You may need more milk or more powdered sugar to reach a desired glaze consistency. Insert a toothpick into the cake part to check for doneness. Allow cake to cool for 10 minutes before serving. Drizzle on the cream cheese glaze. Serve warm.
* CHEF’S NOTE – This coffee cake goes perfect with your morning cup of Joe, Hot Chocolate or OJ (my fave). This would also make an excellent brunch dish too! Feelin’ nutty? Just add a cup of finely chopped pecans to the cinnamon filling.
Source: Divas Can Cook
Porter House Italian Salad
Who doesn’t love the Olive Garden? Not anybody I know. Any time we get the chance to go there it is one thing in particular we REALLY look forward to. That lovely bowl of fresh salad and warm garlic breadsticks. Oh I can just taste it now. That’s why I googled the recipe until I found a close replica that I could make at home. May not be exact but it’s pretty darn close. Divertiti! (Enjoy!)
Ingredients
Salad:
1 large head romaine lettuce
slices red onion
black olives
4-6 banana peppers
2 small tomatoes, quartered (I actually used grape tomatoes, cut in half)
½ c. croutons
freshly grated Parmesan cheese
Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
1 tsp white sugar
Instructions
Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar, but don’t overdo it!
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Salad Dressing on top
* CHEF’S NOTE – Using fat-free mayo and light corn syrup, this dressing is only 34 calories for 2 tbs of dressing!
Source: Vittles Divine
I Am Lady Fab 