Archive for Oktober 2017

Macaroni with Roasted Pepper Sauce and Goat Cheese



This tasty macaroni in colorful, homemade roasted pepper sauce and creamy goat cheese, makes a quick and healthy vegetarian dinner!

 Macaroni with Roasted Pepper Sauce and Goat Cheese

Servings : 4 servings
Prep Time : 10 minutes
Cook Time : 20 minutes

 Ingredients :

For the sauce

  •     2 tbsp olive oil
  •     1 small onion (chopped)
  •     4 garlic cloves
  •     1 cup chopped roasted peppers
  •     1/2 cup white wine
  •     1/4 tsp salt
  •     1/4 tsp paprika
  •     1/4 cup chopped fresh parsley 

Main ingredients

  •     2 cup uncooked macaroni
  •     1 cup goat cheese
  •     1/4 cup thinly sliced roasted peppers
  •     parsley and goat cheese to garnish





    Directions:

  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat the olive oil over medium heat in a large, non-stick skillet. Add onion and cook for about 5 minutes, or until it starts to soften. Add bell peppers and garlic and then cook for another minute and add wine. Keep cooking the sauce for about 5 minutes, until the wine evaporates half way, and turn off the heat.
  3. Boil the macaroni according to the package instructions.
  4. Transfer the peppers in wine into the food processor and add parsley, salt and paprika. Process the sauce until smooth.
  5. Drain the macaroni and stir in the sauce. Add the goat cheese and stir again.
  6. Garnish with some fresh parsley and goat cheese.


Classic Pumpkin Roll


Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.

Classic Pumpkin Roll

Yield: 10 servings

Ingredients :

For the cake :
  •     3-4 tablespoons powdered sugar
  •     3/4 cup (115g) all-purpose flour
  •     1/2 teaspoon baking powder
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon ground cinnamon
  •     1/2 teaspoon ground cloves
  •     1/4 teaspoon salt
  •     3 large eggs (room temperature)
  •     1 cup (225g) granulated sugar
  •     2/3 cup (175g) canned pumpkin
For the filling :
  •     1 package (8oz/227g) cream cheese, softened
  •     1 cup (125g) powdered sugar
  •     6 tablespoons (84g) butter, softened
  •     1 teaspoon vanilla extract
  •     More powdered sugar for garnish, if desired 
See Full Recipe please visit : Classic Pumpkin Roll

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Coconut Cake with Lemon Curd and Vanilla Buttercream

Pumpkin Cobbler

This yummy pumpkin dessert is so easy to make, and tastes just like fall. It is absolutely incredible with a scoop of vanilla ice cream!

In case you aren’t familiar with my hot fudge pudding dessert, it may seem like a strange recipe. You spread the batter in the pan, sprinkle it with sugar, then pour hot water over the top. It seems crazy to just pour water on top of your cake, but trust me, it all works out. You don’t need to stir it together.

As it bakes, the water and sugars sink to the bottom to form a yummy sauce, and the cake rises to the top. It’s magical! And trust me, you are going to need to serve this with ice cream. So yummy!


Easy Pumpkin Cobbler

 Ingredients : 
  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 1 cup canned pumpkin
  • 1/4 cup oil
  • 1 tsp vanilla
  • Topping:
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup chopped pecans or walnuts
  • 1 1/2 cups hot water


Read More : Pumpkin Cobbler

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Slice-and-Bake Pistachio Butter Cookies


Coconut Shrimp Curry


Layered Pumpkin Lasagna Dessert

Donut French Toast Recipe

Donut French Toast

Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients:

  • 2/3 cup half-and-half
  • 2 large eggs
  • 1 1/2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon butter
  • 8 stale donuts, sliced in half
  • powdered sugar and maple syrup for serving
See Full Recipe please visit : Directions

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Cauliflowers vary in size. If you are working with a cauliflower that is larger or smaller than 1 1/4 pounds, increase or decrease the amount of butter and sour cream to add.

Cauliflower Mashed “Potatoes” with Browned Butter Recip


For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal.

Pork Chops with Pomegranate Glaze


These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.

Slice-and-Bake Pistachio Butter Cookies

Layered Pumpkin Lasagna Dessert

Layers and layers of awesomeness. I made a Chocolate Lasagna a few months back. Everyone loved it, so why not make it with pumpkin. And, for Christmas I just might make a Chocolate Peppermint Lasagna.
It’s that time of year, pumpkin recipes are in full force. Get out those boots and sweaters, put the Steelers on the television and let Autumn begin.


Layered Pumpkin Lasagna Dessert

Ingredients :

 Crust layer

  •     1 1/2 cups flour
  •     1/2 cup butter , softened
  •     3/4 cup pecans , chopped

Cream cheese layer

  •     8 ounce package cream cheese , softened
  •     1 cup powdered sugar
  •     1 cup Cool Whip , thawed
Pumpkin layer

  •     2 1/2 cups milk
  •     3 small packages white chocolate instant pudding
  •     1 can Pumpkin pie filling
  •     1 cup Cool Whip , thawed
  •     1 teaspoon pumpkin pie spice
Whipped cream topping

  •     1 cup Cool Whip thawed
  •     1/2 cup pecans , chopped


See Full Recipe please visit :   Layered Pumpkin Lasagna Dessert

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Orange & Vanilla Hot Buttered Rum

Orange & Vanilla Hot Buttered Rum

Vegan Stuffed Squash with Brown Rice and Mushrooms

Vegan Stuffed Squash with Brown Rice and Mushrooms

 Ham and Cheese Breakfast Casserole

Ham and Cheese Breakfast Casserole

Chicken and Cheese Quesadilla Pie



This is a quiche/quesadilla which means you can eat it for breakfast or dinner. We chose dinner and we all loved it. The flavors are simple but tasty. The original recipe calls for jarred jalapenos but I knew no one in my family would go for that so I left them out.

Chicken and Cheese Quesadilla Pie

Ingredients :
  • 1 (10-inch) flour tortilla (burrito size)
  • 1 rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups)
  • 1/2 cup finely chopped fresh cilantro leaves
  • (optional) 1/3 cup drained jarred pickled jalapeรฑos, chopped
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder


See Full Recipe please visit  : Chicken and Cheese Quesadilla Pie

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Vegan Black Bean Burgers with Tahini Garlic Cream

Vegan Black Bean Burgers with Tahini Garlic Cream

French Toast Casserole

French Toast Casserole

Peanut Butter Fudge

Peanut Butter Fudge

Stuffed Breakfast Biscuits with Sausage and Egg


Start your busy days off with a hefty dose of protein with these Sausage Egg and Cheese Stuffed Breakfast Biscuits. Make a batch of these hearty stuffed breakfast biscuits and enjoy a wonderful breakfast all week long!

Sausage Egg and Cheese Stuffed Breakfast Biscuits

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings
Serving Size: 1 roll

 These hearty stuffed breakfast biscuits are packed with flavorful sausage, scrambled eggs, and melted cheddar cheese.

 Ingredients :

  •     1 8-piece package breakfast sausage patties
  •     6 eggs
  •     1 8-piece package refrigerated buttermilk biscuit dough
  •     8 slices cheddar cheese
  •     1/4 teaspoon salt
  •     1/8 teaspoon black pepper
  •     2 tablespoons butter


See Full Recipe please visit : Stuffed Breakfast Biscuits with Sausage and Egg


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Steamed Mussels


Pressure Cooker Potato Salad


Sweet & Smoky Green Chile Soup

Coconut Shrimp Curry



This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, one pot and tons of flavors!

Prep Time :10 mins
Cook Time :15 mins
Total Time :25 mins
Course: Main Course
Cuisine: Italian
Servings: 4

Calories: 418 kcal


Coconut Shrimp Curry

Ingredients :
For Shrimp Marinade

  •     1 lb extra-large shrimp peeled and deveined
  •     1/4 tsp salt
  •     1/4 tsp black pepper freshly ground
  •     1/4 tsp cayenne pepper
  •     2 tbsp lemon juice

For the sauce

  •     1 tbsp coconut oil
  •     1 medium onion chopped
  •     3 cloves garlic minced
  •     1 tbsp fresh ginger minced
  •     1/2 tsp black pepper freshly ground
  •     1 tsp salt or to taste
  •     1/2 tsp turmeric
  •     2 tsp ground coriander
  •     1 tsp curry powder
  •     14.5 oz diced tomatoes
  •     13.5 oz coconut milk
  •     fresh cilantro or parsley for garnish
  •     cooked rice for serving

See Full Recipe please visit : Coconut Shrimp Curry

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S’more Cookie Pizza


sour cream


Cho pudding


Coconut Cake with Lemon Curd and Vanilla Buttercream

Delicious Chicken with Cilantro & Red Thai Curry Peanut Sauce


Delicious Chicken with Cilantro & Red Thai Curry Peanut Sauce

Ingredients:
  • 4 boneless, skinless chicken breasts,
  • pounded to 1/2 inch thick 
  • 2 T peeled and minced fresh ginger
  • 1 T chopped fresh garlic
  • 1/2 cup smooth natural peanut butter (without added sugar) at room temperature
  • 1/4 cup rice vinegar (not “seasoned” vinegar which has sugar)
  • 2 T soy sauce
  • 2 T sweetener of your choice (Use Stevia Granulated or other sweetener for lowest carbs)
  • 1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
  • 3 T homemade chicken stock or canned chicken broth
  • fresh ground black pepper to taste
  • about 2 T peanut oil (depends on your pan)
  • 1 cup unsweetened regular or lite coconut milk
  • 4 T finely chopped cilantro (or more), plus more for garnish if desired (Use thinly sliced green onions if you’re not a cilantro fan)
Instructions:
  1. Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges.  Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. 
  2. Finely mince the ginger and garlic.  In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener of your choice, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn’t.)
  3. Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and saute over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side.  (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
  4. Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes.
  5. Add any juices that have accumulated on the pate and cook another minute or two.  Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

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