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Asian chicken salad with ginger sesame dressing
Asian chicken salad with ginger sesame dressing Prep Time: 30 minutes Yield: 4 servings Ingredients Salad dressing: 1/4 cup rice wine vinegar 1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger 1 to 2 tablespoons soy sauce 1 tablespoon honey 3 tablespoons toasted sesame oil 3 tablespoons vegetable oil 2 tablespoons sesame seeds, toasted Salad: 6 cups baby spinach leaves, washed, and dried 1 large carrot, shredded 1 red bell pepper, thinly sliced 1/4 of a whole red onion, thinly sliced, or to taste 1 tablespoon sesame seeds toasted 2 cups shredded rotisserie chicken or grilled chicken, sliced Instructions 1. Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in. 2. Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss. - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients. 3. Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken. ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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ALL PURPOSE ASIAN SALAD DRESSING
ALL PURPOSE ASIAN SALAD DRESSING 2 tablespoons white vinegar 1 1/2 tablespoons soy sauce 1-tablespoons plus 1 teaspoon sugar 1 1/2 teaspoons asian sesame oil 1/2 teaspoons ginger -- grated 1 tablespoon cilantro -- chopped A few drops hot chili oil This all-purpose dressing is ideal for leafy greens, steamed vegetables, and cold meats. In a small bowl, whisk together the vinegar, soy sauce, sugar, sesame oil, and ginger. Just before serving, stir in the cilantro and chili oil. ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Spinach, Avocado, and Summer Berry Salad
Spinach, Avocado, and Summer Berry Salad Submitted by: Sugar Lopez (sugarsyl71@...) Spinach, Avocado, and Summer Berry Salad Submitted by: Sugar Lopez (sugarsyl71@...) American Diabetes Association https://diabetesfoodhub.org/recipes/spinach-avocado-and-summer-berry-salad Ingredients: 10 oz fresh baby spinach 1 cup diced or sliced strawberries 1/2 cup blueberries 1 avocado (diced) 1/3 cup finely diced or sliced red onion 2 teaspoon olive oil 2 teaspoon white balsamic or champagne vinegar 1 teaspoon honey 1/2 large lime (juiced) 1 clove garlic (minced) 1/4 teaspoon black pepper Step-By-Step Instructions: 1. Place the spinach, strawberries, blueberries, avocado, and onion in a large salad bowl. 2. In a small bowl, whisk together the olive oil, vinegar, honey, lime juice, garlic, and black pepper. 3. Pour the dressing over the salad and toss to evenly coat. Nutrition facts 8 ¿ªÔÆÌåÓýs ¿ªÔÆÌåÓý Size: 1 cup Amount per serving Calories: 90 Total Fat: 6g Saturated Fat: 0.9g Trans Fats: 0g Cholesterol: 0mg Sodium: 30mg Total Carbohydrate: 9g Dietary Fiber: 3g Total Sugars: 4g Protein 2g Potassium 350mgAmerican Diabetes Association https://diabetesfoodhub.org/recipes/spinach-avocado-and-summer-berry-salad Ingredients: 10 oz fresh baby spinach 1 cup diced or sliced strawberries 1/2 cup blueberries 1 avocado (diced) 1/3 cup finely diced or sliced red onion 2 teaspoon olive oil 2 teaspoon white balsamic or champagne vinegar 1 teaspoon honey 1/2 large lime (juiced) 1 clove garlic (minced) 1/4 teaspoon black pepper Step-By-Step Instructions: 1. Place the spinach, strawberries, blueberries, avocado, and onion in a large salad bowl. 2. In a small bowl, whisk together the olive oil, vinegar, honey, lime juice, garlic, and black pepper. 3. Pour the dressing over the salad and toss to evenly coat. Nutrition facts 8 ¿ªÔÆÌåÓýs ¿ªÔÆÌåÓý Size: 1 cup Amount per serving Calories: 90 Total Fat: 6g Saturated Fat: 0.9g Trans Fats: 0g Cholesterol: 0mg Sodium: 30mg Total Carbohydrate: 9g Dietary Fiber: 3g Total Sugars: 4g Protein 2g Potassium 350mg ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Caramel Apple Poke Cake
Caramel Apple Poke Cake Ingredients: 1 yellow cake mix AND ingredients called for on package (such as eggs, oil, water) 2 tsp. cinnamon 3 cups shredded apples (about 4 large, or 5 small apples) 1 cup flour 14 oz. sweetened condensed milk 19 oz. butterscotch caramel sauce (I used Smucker¡¯s) 8 oz. cool whip 30 mini size Caramel Apple Milky Ways, quartered Directions: 1. Mix cake mix according to package directions. Stir in cinnamon. 2. Mix together apples and flour (it will be kind of mushy, but this prevents the cake from being too soggy). 3. Mix apples and cake batter together. 4. Pour batter into a greased 9¡Á13 pan. Bake according to package directions, adding about 10-20 min to the cooking time (or until a toothpick inserted near the center comes out clean). 5. Remove cake from the oven and allow to cool slightly. 6. Meanwhile, in a LARGE microwave-safe bowl, mix together the sweetened condensed milk and caramel sauce. Microwave for 6 minutes, stirring at least every minute (make sure it is in a large bowl, or it WILL overflow!) 7. Poke holes in the cake with the end of a wooden spoon, and pour caramel sauce over the cake. Place cake in the fridge and allow cake and caramel to cool completely. 8. Once cake is completely cooled, top with cool whip, then Milky Ways. 9. Optional: drizzle some additional caramel sauce on top as an extra garnish. 10. Serve and enjoy! Refrigerate any leftovers. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Key Lime Bundt Cake
Key Lime Bundt Cake Print Key Lime Bundt Cake Prep time 15 mins Cook time 40 mins Total time 55 mins Author: Desiree @ the36thavenue.com Recipe type: Cake Serves: 8 Ingredients 1 cup butter, softened 4 eggs 2 1?2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1?2 cup lime juice { you can use lemon if you want } 2 tablespoons lime zest 1 1?2 cups white sugar 1?2 teaspoon salt 1 cup lime yogurt 1 Pillsbury Creamy Supreme Key Lime Frosting Instructions Pre-heat oven to 350¡ãF Grease and flour bunt pan. In a large bowl, beat butter until fluffy. Slowly beat in sugar. Add eggs, one at a time. Add lime juice and zest; mix well. In a separate bowl, combine dry ingredients. Fold in dry ingredients into egg and butter mixture. Mix just until blended. Add in the yogurt last and mix again. Bake for 40 minutes or until done. Remove cake from pan and while warm top with Lime Frosting. Notes I like to soften the frosting in the microwave. Open it and warm up for 15 seconds before you top the cake. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Lemon Raspberry Cupcakes with Lemon Curd Frosting
Lemon Raspberry Cupcakes with Lemon Curd Frosting These luscious Lemon Raspberry Cupcakes with Lemon Curd Frosting pack a serious citrus punch that is complemented beautifully by the sweet, velvety frosting. They will satisfy your most intense lemon cravings. Prep Time20minutes mins Cook Time25minutes mins Total Time45minutes mins Course: Dessert Cuisine: American ¿ªÔÆÌåÓýs: 18 cupcakes Calories: 386kcal Author: Valerie Brunmeier Ingredients Cupcakes: 2 1/2 cups cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter , softened 1 tablespoon lemon zest (use a Meyer lemon if available) 1 3/4 cups white sugar 2 tablespoons fresh lemon juice approximately 1/2 lemon juiced 6 egg yolks 1 cup milk 6 ounces fresh raspberries Lemon Curd Frosting: 10.5 ounces lemon curd (approximately 3/4 cup) 16 ounces cream cheese (regular or Neufchatel) (2 8-ounce packages) 2 1/2 cups powdered sugar Instructions Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners. Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside. Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy. Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake. Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely. To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy. For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry. Store cupcakes covered in the refrigerator. Nutrition Calories: 386kcal | Carbohydrates: 63g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 288mg | Potassium: 175mg | Fiber: 1g | Sugar: 48g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Lime Yogurt Cake Recipe
Lime Yogurt Cake Recipe Print Author: Mandy Bird Ingredients Cake: 1? cup all-purpose flour 2 teaspoons baking powder ? teaspoon salt 1 cup granulated sugar 2 large eggs ? teaspoon vanilla extract ? cup applesauce ? cup lime yogurt (6 oz size yogurt cup) 1 Tbsp. lime juice Glaze: ? to ? cup orange juice 4 tablespoons powdered sugar, more or less according to how sweet you want it Directions Preheat the oven to 350 degrees F. Coat an 8?-inch by 4? inch loaf pan with cooking spray. In a large bowl, mix together the sugar, eggs, vanilla, applesauce, yogurt and lime juice. Mix in the flour, baking powder and salt and mix until just combined. Pour the batter into the prepared pan and smooth the top. Bake the cake until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves. While the cake is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Reduce heat and let simmer until thickened, a few minutes. Remove from heat until the bread is finished baking. When the cake is done, turn it out onto a cooling rack. Pour the warm glaze over the top of the warm cake. Let the cake cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature. Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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Orange Cupcakes
Orange Cupcakes Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better. Prep Time20minutes mins Cook Time28minutes mins Total Time48minutes mins Course: Dessert Cuisine: American ¿ªÔÆÌåÓýs: 12 cupcakes Author: Krissy Allori Equipment Mixing Bowls KitchenAid Stand Mixer Ingredients 2 cups all-purpose flour 1 cup granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter softened 2 vanilla beans split and scraped 1 tablespoon orange zest finely grated 2 large eggs slightly beaten 3/4 cup heavy cream 1/4 cup fresh orange juice blood orange recommended, but any kind will work Instructions Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In the bowl of a stand mixer, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. With the mixer running on low, add 8 tablespoons unsalted butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together. In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion. Note: do not add the entire vanilla bean pods; rather, scrape them and add the tiny seeds/paste to the liquids. 2 vanilla beans,1 tablespoon orange zest,2 large eggs,3/4 cup heavy cream,1/4 cup fresh orange juice With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined. Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks. Once cooled, frost as desired. Notes Whenever you bake, be sure to level off your flour measurement with a knife instead of shaking the measuring cup. The butter must be soft and not melted. If you don't have vanilla beans, you can substitute with pure vanilla extract. Any kind of orange will work, but I think blood oranges are gorgeous and have a wonderful tart flavor. It's easier to zest the orange before you juice it.Nutrition Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 89mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg Source: Mandy's Recipe Box ~~~~~ Rhonda in MO
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The BEST Vanilla Cupcake + the BEST Coffee Buttercream
Yield: 12 cupcakes Author: Tracey | The Kitchen is My Playground The BEST Vanilla Cupcake + the BEST Coffee Buttercream Fluffy & delicious ~ These are truly the BEST vanilla cupcakes with the BEST coffee buttercream frosting. A double sweet treat, for sure! prep time: 35 Mcook time: 20 Mtotal time: 55 M ingredients: Vanilla Cupcakes: 1 c. all-purpose flour A scant 3/4 c. granulated sugar 1 1/2 tsp. baking powder Pinch of salt 3 T. butter, at room temperature 1/2 c. whole milk (I also tried it with 2% milk, and it worked fine) 1 egg 1 tsp. vanilla extract Coffee Buttercream Frosting: 1 1/2 T. instant coffee granules 1 1/2 T. water 1 1/2 T. vanilla extract 3/4 lb. (3 sticks) unsalted butter, softened 3 c. confectioners' sugar 3 T. milk chocolate covered espresso beans for garnish, optional instructions: Vanilla Cupcakes: Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated. Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting. Coffee Buttercream Frosting: Combine water, coffee granules, and vanilla extract in a small bowl; stir to dissolve coffee. Set aside. Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes. Add the coffee mixture and milk; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes. Frosts 18 cupcakes. TRACEY'S NOTES This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Cheesy Potato & Smoked Sausage Casserole
Cheesy Potato & Smoked Sausage Casserole By 4sonsrus Published on January 6, 2016 Updated on March 27, 2022 Author: Meaghan @ 4 Sons R Us Ingredients 3 cups peeled cubed Russet potatoes, boiled until soft but not mushy 1 lb smoked sausage* thinly sliced 4 tbsp butter 4 tbsp flour 2 cups half & half or milk salt & pepper to taste 1/2 lb Velveeta cheese cubed 1/2 cup shredded sharp cheddar cheese 1/4 tsp smoked paprika Instructions In a large skillet, over medium low heat, saute the sausage in a large skillet with 1-2 tbsp of olive oil flipping and stirring until they've browned a bit. Lightly spray a 9x13" baking dish with non stick cooking spray. Transfer the cooked potatoes and sausage to a casserole dish, stirring just enough to evenly distribute. Turn the heat up to medium and add the butter to the skillet. When melted, whisk in the flour. Allow it to cook about a minute, whisking constantly, to get rid of the floury taste. Slowly add in the half and half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened. Stir in the Velveeta, paprika, and salt & pepper, stirring occasionally until completely melted and the sauce is smooth. Pour cheese sauce evenly out over the potatoes and meat. Evenly sprinkle the shredded cheese over top. Bake at 350 degrees for 35-45 minutes, or until the potatoes are fork tender and the casserole is golden brown on top. Notes recipe adapted from Modern Day Moms Nutrition Calories: 420kcal | Carbohydrates: 14g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 1178mg | Potassium: 460mg | Fiber: 1g | Sugar: 5g | Vitamin A: 874IU | Vitamin C: 9mg | Calcium: 311mg | Iron: 2mg ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Quick Chili and Cornbread Casserole-CP
Quick Chili and Cornbread Casserole-CP Hello there, Slow Cookerers!!! We've got summer fever in our house, how about you? I've got a fun casserole recipe today that I'd like to share. This is from scratch, but if you wanted to "cheat," you can easily use canned chili and your favorite cornbread mix. You'll only need to cook it for about 2 hours on high, or 4 hours on low -- it's just long enough to bake the cornbread and heat through the chili. BUT -- here it is the All Homemade from Scratch Way! :-) PS: this is a fantastic candidate for those new Casserole Slow Cookers!! Quick Chili and Cornbread Casserole serves 6 3 (15-ounce) cans of your favorite beans, drained and rinsed 1 onion, chopped 3 garlic cloves, minced 2 (6-ounce) cans tomato paste 2 tablespoons chopped pickled jalape?o peppers 1 tablespoon dried Italian seasoning 2 cups chicken or vegetable broth For the Cornbread Topping: 1 1/4 cup all purpose flour (I use gluten free) 1 cup milk 3/4 cup cornmeal 1/4 cup white sugar 1 large egg, beaten 1 teaspoon baking powder The Directions. Use a 6-quart slow cooker. Spray the inside with cooking spray. Add the beans to the insert along with the onion and garlic. Spoon in the tomato paste, and add the jalape?os and Italian seasoning. Stir in the broth. In a large mixing bowl, whisk together all the ingredients for the cornbread and then spread it evenly over the top of the chili. if it doesn't cover perfectly, that is okay, that's what makes it homemade! :-) Cover, and cook on low for 6 to 7 hours, or on high for about 3 hours. Your casserole is finished when the cornbread has browned on top and has begun to pull away from the sides. The Verdict. Chili and cormbread belong together! This is a great clean-out-the-pantry meal. I ended up using a mixture of black, kidney, and pinto beans. We added a dollop of sourcream to our servings and a sprinkling of cheddar cheese. Enjoy!! Do you like Clean out the Pantry Meals? Here are some more!! :-) https://www.ayearofslowcooking.com/2014/07/10-slow-cooker-clean-out-pantry-meals.html ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Basic Oatmeal overnight in the CP
Basic Oatmeal overnight in the CP Hi there, Slow Cookerers!! I hope wherever you are, I hope you are cool, warm, cozy and relaxed. ? ? ? I've gotten a few requests for a repeat of my Basic Overnight Oatmeal recipe. This is the basic recipe --- and it tastes like wallpaper paste all on it's own --- (seriously. you need to doctor this up.) I like to chop up apple, and add cinnamon and brown sugar and a touch of vanilla. Some of my readers add pumpkin pie filling from a can --- That's what's cool about a "basic" recipe --- once you get the ratios correct you can make it your own!! ? ? ? serves 4-6 (makes about 5 cups) 2 cups rolled old-fashioned oats (NOT quick cook) (I use certified gluten free oats) 4 1/2 cups water (or liquid equivalent) The Directions. Use a 4 or a 6 quart slow cooker and an OVEN-SAFE dish (pyrex, corningware, anything you'd toss into the oven or dishwasher without thinking twice). Put a cup or so of water into the bottom of your crockpot. Smear a tiny bit of butter (or use cooking spray) on the oven-safe dish. Combine the 2 cups of oats and the 4 1/2 cups of milk. Place the dish into the crockpot with the water. Cover, and cook on low for 7 hours. (this is when you sleep!!) IN THE MORNING, YOU WILL HAVE: Creamy, bland, tasteless oatmeal. You can add stuff at the table: honey, sliced fruit, brown sugar, etc. OR, you can get fancy and do mixing and cook overnight with the mixings. WHAT MY KIDS LIKE: 2 cups rolled oats 4 1/2 cups water (sometimes I mix half milk, half water) 2 tablespoons honey 1/2 teaspoon pumpkin pie spice mix (1/4 tsp cinnamon, 1/8 nutmeg, 1/8 cloves) 2 small granny smith apples, diced (I leave on the skin because I'm terribly lazy) In the morning they sprinkle cinnamon on their bowls. ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Dr. Axe's Overnight Oatmeal Recipe by Jan B.
Dr. Axe¡¯s Overnight Oatmeal Recipe Total Time: Overnight Serves: 1¨C2 Ingredients: 1 cup gluten-free oats 1/2 cup dates 1 teaspoon cinnamon Directions: Soak oats overnight in water. Drain oats and add to a small pot along with 1 cup of water. Heat over medium-high heat. Bring mixture to a boil and then reduce heat and allow to simmer for 5 minutes. Add oatmeal and dates to food processor and blend until well incorporated. Add in cinnamon ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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SNICKERS OVERNIGHT PROTEIN OATMEAL
SNICKERS OVERNIGHT PROTEIN OATMEAL If you enjoy the combination of chocolate, caramel, and peanuts, this recipe is for you! This overnight protein oatmeal is just as delicious as a candy bar! This is one of the easiest, yummiest, and well-balanced breakfasts that can be thrown together the night before and is ready in the morning! There can be no more excuses for not eating a delicious and satisfying breakfast, no matter how busy your mornings are! This overnight oatmeal is guaranteed to be something you look forward to waking up to! Cooking Time 5 M Cals Per ¿ªÔÆÌåÓý 230 ¿ªÔÆÌåÓýs 2 1 cup Almond milk 1/2 cup Greek yogurt 1/2 tsp Caramel extract 1 cup Old fashioned oats 1/4 cup Peanut flour 1/2 tbsp Cocoa powder 2 tbsp Sweetener of choice 1/8 tsp Salt Or mashed banana or applesauce Or 3 tbsp Protein powder or additional oats + 1 tbsp peanut butter In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least 4 hours or more so the oats soften and absorb the liquid). Top with chopped nuts or Dashing Dish chocolate syrup if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm! ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Protein Overnight Oatmeal
Protein Overnight Oatmeal Ingredients ? cup Greek yogurt ? cup almond milk, no sugar added, 30 calories honey to taste (optional) ? cup rolled oats 1 tablespoon whey protein powder 1 tablespoon chia seeds ? teaspoon ground cinnamon optional toppings: such as fresh fruit, jam, nut butter, or chopped nuts Instructions 1. In a 2-cup container, whisk together the Greek yogurt and almond milk. Add honey to taste, if using. ? cup Greek yogurt,? cup almond milk,honey 2. Stir in the oats, whey protein, chia seeds, and cinnamon, if using. ? cup rolled oats,1 tablespoon whey protein powder,1 tablespoon chia seeds,? teaspoon ground cinnamon 3. Cover and refrigerate overnight. To serve, top with fruit or other toppings, and serve. toppings: such as fresh fruit, jam, nut butter, or chopped nuts Notes Nutritional values are approximate and will vary based on products used. Refrigerate leftovers and consume within 4 days. Variations Vegan or dairy-free: use a plant based protein as well as plant-based yogurt. Gluten-free: this recipe is naturally gluten-free, but read the packaging on the oats, protein powder, and chia seeds to avoid cross contamination. Mocha: stir in ? teaspoon espresso powder or instant coffee as well as 1 teaspoon cocoa powder. Chocolate Peanut Butter: stir in 1 tablespoon peanut butter as well as 1 teaspoon cocoa powder. Apple Cinnamon: stir in ? apple, finely chopped as well as the optional cinnamon. Pumpkin Spice: stir in 1 tablespoon pumpkin puree as well as ? teaspoon pumpkin pie spice. Strawberries and Cream: stir in 1 tablespoon strawberry jam and ? teaspoon vanilla extract. ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª Winnie the Pooh
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Chicken Drumsticks with Honey Soy
Note- Recipe calls for oven cooking but these drumsticks can easily be cooked on a BBQ grill or using an air fryer as alternatives --Ginny Chicken Drumsticks with Honey Soy Serves: 4 Made By: Jeffrey Brown "Easy recipe with great flavor." These drumsticks have been marinated in an unbelievable honey and soy sauce with garlic and ginger and my favorite oil, sesame seed oil. As you bake them, something magical happens. They turn into this beautiful rusty, caramel color and the smell is going to drive you and your pets crazy. The meat becomes so tender, it simply falls off the bone. And that sauce, you cannot throw away that juice that is left in your pan. That juice is money! Serve this with a nice French baguette and make sure you pour some of that juice over you chicken, and use your bread to soak in that yumminess. Or better yet, serve this over a side of mashed potatoes and pour that juice over the potatoes. Trust me, it¡¯s a good thing, your tummy and your taste buds will be pleased. Yield: Prep Time: 4 hours Cook Time: 1 hour Ingredients: 8-12 chicken drumsticks 2 tablespoons olive oil 5 tablespoons honey 1/4 cup soy sauce 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon ginger root, minced 1 teaspoon sesame seeds for garnish 2 scallions , chopped 1 tablespoon fresh cilantro , chopped Directions: 1. In a shallow baking dish, about 2 inches deep and 4.8 quart, whisk all the ingredients together, excluding the chicken. Add chicken and toss making sure each piece is coated with the marinade. 2. Cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight. 3. Preheat oven to 375 F degrees. 4. Remove plastic wrap and bake the drumsticks for about an hour, turn them over half way through. This way they will get nice color all around. Ginny Butterfield Cranberry Twp, Pa
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Incredible BBQ Grilled Vegetables - Marinated! Serves: 8 An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included. The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it¡¯s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they¡¯re hot. Tastes like homemade antipasto! Author: Nagi Recipe Type: Western Total Time: 40 minutes Yield: 8 to 12 servings Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: Vegetables: 2 red capsicum/bell peppers 2 yellow capsicum/bell peppers 2 red onions 1 eggplant, halved lengthwise, then 1.25cm/ 0.5" thick semi circles 2 zucchini, 0.7cm / 1/3" thick slices on diagonal 2 bunches asparagus , ends trimmed 7 ounces button mushrooms Grilling/Roasting: 1/4 cup extra virgin olive oil 1 teaspoon each salt and pepper 3 cloves garlic, minced 1/4 cup parsley, roughly chopped (or chives) Grilled Vegetable Marinade (Dressing): 1/3 cup lemon juice 1/3 cup extra virgin olive oil 2 teaspoons white sugar 2 garlic cloves, minced 1/2 teaspoon each salt and pepper 1/2 teaspoon each dried basil, parsley, oregano, thyme (Note 2) 1/2 to 1 teaspoons chilli flakes (adjust spice to taste, Note 3) Directions: Marinade: Place ingredients in a jar and shake well. Set aside 10 minutes+. Cutting Vegetables (see video): Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills. Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces. Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end. Grilling/Roasting Vegetables: Brush BBQ grills lightly with oil, then preheat to high. Or oven 250¡ãC/480¡ãF. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!). Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl. Cook times: Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping) Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min) Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min) Marinating: While vegetables are still hot, drizzle over Dressing and toss. Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas. Recipe Notes: SERVINGS: Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile! Serves 6 as a main with crusty bread, 8 - 12 as a side. 1. Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked! 2. Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs. 3. Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat! 4. Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine! 5. Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature. How to serve Grilled Vegetables The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as: part of an antipasto platter or on a cheeseboard (cut larger pieces smaller) with authentic Southern Italian-style focaccia ¨C very tradit
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{No Churn} Chocolate Nutter Butter Ice Cream
Yield: about 5 cups Author: Tracey | The Kitchen is My Playground {No Churn} Chocolate Nutter Butter Ice Cream When it comes to cookies and cream ice cream, why should vanilla and Oreos have all the fun? For a decidedly different cookies and cream, give this Chocolate Nutter Butter Ice Cream a try instead! prep time: 4 H & 30 Mcook time:total time: 4 H & 30 M ingredients: 2 c. whipping cream or heavy cream 1 (14 oz.) can sweetened condensed milk {about 1 cup} 3/4 c. chocolate syrup 1 c. coarsely crumbled Nutter Butters {about 10 cookies} 1/4 c. marshmallow fluff {optional} 2 T. creamy peanut butter {optional} instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove bowl and beaters from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in sweetened condensed milk and chocolate syrup. Fold in crumbled Nutter Butters. In a small bowl, stir together marshmallow fluff and peanut butter until well combined. Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife. {This step is optional. For a less pronounced peanut butter flavor, omit this step.} Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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Chocolate Mint Chip Ice Cream
Yield: about 6-8 servings Author: Tracey | The Kitchen is My Playground Chocolate Mint Chip Ice Cream (without a machine) This easy to whip up, no machine required Chocolate Mint Chip Ice Cream is absolutely amazing! And it only takes four ingredients to make. Yes, you CAN have amazing ice cream deliciousness with only four ingredients ~ and no machine. Prep time: 20 MCook time:Total time: 20 M Ingredients: 2 c. whipping cream or heavy cream 1 (14 oz.) can sweetened condensed milk {about 1 cup} 1/2 c. chocolate syrup 28 Andes Mints, chopped {a 4.67 oz. package} Instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in sweetened condensed milk and chocolate syrup. Fold in chopped Andes Mints. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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3-Ingredient Creamy Coconut Ice Cream {No Machine Needed}
Yield: about 4-6 servings Author: Tracey | The Kitchen is My Playground 3-Ingredient Creamy Coconut Ice Cream {No Machine Needed} Amazingly delicious homemade creamy coconut ice cream, with just three simple ingredients and no machine needed! prep time: 20 Mcook time:total time: 20 M ingredients: 1 c. (8 oz.) whipping cream or heavy cream 3/4 c. (6 oz.) cream of coconut * 1/2 c. sweetened flaked coconut instructions: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Gently stir in the cream of coconut and sweetened flaked coconut. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight. TRACEY'S NOTES *Cream of coconut is the stuff you find in the drink mixers section of the grocery store, not coconut milk. Source: The Kitchen is My Playground ~~~~~ Rhonda in MO
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