开云体育

Pumpkin Carrot Cake Oatmeal Bake Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 3 as a breakfast serving, or 6 as a snack It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option. Ingredients olive oil cooking spray 2 cups whole rolled oats (not quick oats) 1 tsp baking powder ? tsp sea salt ? TB pumpkin pie spice ? TB cinnamon ? tsp nutmeg ? tsp ginger 3 packets natural sweetener (I used Stevia) 1 medium carrot, finely shredded ? cup raisins 1 flax egg (or 1 large egg, beaten) 1 tsp vanilla ? cup pumpkin puree (not pumpkin pie mix) 1 and ? cup unsweetened vanilla almond milk Instructions Preheat oven to 350 degree F. Spray an 8 x 8" baking pan with cooking spray. Set aside. Combine oats, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and sweetener in a large mixing bowl. Stir until well-combined. Stir in carrots and raisins. Mix in the flax egg or egg, vanilla, pumpkin, and almond milk. Pour the oatmeal mixture into the baking pan and bake uncovered for approximately 35 to 40 minutes, or until a toothpick comes out clean. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Carrot Banana Pineapple Smoothie Prep time: 5 mins Total time: 5 mins Serves: 1 large or 2 small A great tasting healthy smoothie made with fruits and vegetables. This smoothie recipe is so tasty that kids (or adults) will not even know it's good for them. Ingredients 1 cup chopped fresh pineapple ? cup ice ? cup orange juice ? cup chopped/shredded carrot ? large banana Instructions Place the pineapple, ice, orange juice, carrot, and banana in a blender. Blend until smooth and frothy. Add more juice if too thick. Source: Wishes and Dishes ~~~~~ Rhonda in MO

Homemade Carrot Cake Recipe Course: Dessert Cuisine: American Keyword: carrot cake, carrot cake recipe Prep Time: 20minutes minutes Cook Time: 40minutes minutes Cooling Time: 1hour hour Total Time: 2hours hours 开云体育s: 12 slices Calories: 572kcal Author: Julie Kotzbach Easy Carrot Cake Recipe is made with layers of spiced cake, carrots, pineapple juice & nuts and topped with an amazing cream cheese frosting! Equipment 8-inch Cake Pans Mixing Bowls Hand Mixer Rubber Spatula Wire Rack Offset Spatula Ingredients Carrot Cake 2 ? cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ? teaspoon salt ? teaspoon ground cinnamon ? teaspoon ground nutmeg ? teaspoon ground ginger ? cup vegetable oil 2 cups granulated sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 4 ounces sour cream ? cup pineapple juice 5 medium carrots peeled and grated (3 cups) ? cup pecans finely chopped Cream Cheese Frosting 8 ounces cream cheese softened 2 tablespoons unsalted butter at room temperature 1 teaspoon vanilla extract 2 cups powdered sugar 1 tablespoon milk plus more as needed Pecan halves for garnish Instructions Cake Preheat your oven to 350 degrees F. Grease and flour two 8-inch cake pans. Set aside. In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside. In a large mixing bowl, beat together the oil and sugar until combined. Add the eggs and vanilla and mix until completely incorporated. Add the sour cream and mix until smooth. Add half of the dry ingredients to the wet ingredients and mix. Add the pineapple juice and mix. Add the rest of the dry ingredients, and mix until just combined. Stir in the carrots and chopped pecans into the cake batter with a rubber spatula. Pour the batter into the prepared cake pans, half in each pan. Smooth into an even layer and tap the pan on the counter to help remove any air pockets. Bake for 35 to 40 minutes, or until the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean. Carefully remove the cakes from the oven. Cool for 20 minutes in the pans. Run a knife around the edge and then transfer the cakes to a wire rack to cool completely. (If you have trouble getting the cakes out, you can let them cool in the pans the whole time so they don't break.) Frosting In a medium mixing bowl, beat together the cream cheese, butter, and vanilla until combined. Add the powdered sugar and beat until smooth. If the frosting is too thick, add 1 tablespoon of milk and beat the frosting again. If it's still too thick add 1 more tablespoon of milk and beat until smooth. Assembly Level each of the cakes using a serrated knife. Place one cake layer, cut side up, on a cake plate or serving platter. Generously frost the top of the cake layer. Place the second cake layer on top of the first, cut side down, so that you have a flat top to the cake. Cover the top and sides of the cake with the remaining frosting. Place 12 pecan halves evenly around the outer edge of the cake. If desired, add some chopped pecans around the bottom edge of the cake. Refrigerate until ready to serve. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Avocado Egg Toast Stack Course: Breakfast Cuisine: American Prep Time: 5minutes minutes Cook Time: 8minutes minutes Total Time: 13minutes minutes 开云体育s: 2 servings Calories: 783kcal Author: Julie Kotzbach Turn a childhood favorite into your new go to breakfast with our Avocado Egg Toast Stack! The added cheesy jalapeno sauce will give your mornings the perfect kick to jump start your day! Ingredients Jalapeno Cheese Sauce: 1 tablespoon unsalted butter 1 tablespoon all purpose flour 1 cup 2% milk ? cup sharp white cheddar cheese 1 jalapeno seeded and diced Egg Toast: 1 tablespoon unsalted butter 4 slices bread (I used white) 4 eggs 1 avocado halved, pit removed, and cut into slices Instructions Cheese Sauce: Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Pour milk in slowly, whisking constantly to prevent lumps from forming. Bring sauce to a simmer, stirring often. Once the sauce begins to thicken, add cheese, and stir until melted. Add half the jalapenos, stir to combine. Egg Toast: Heat a large skillet over medium heat. Melt butter in warm skillet. Using a 2-inch circular cookie cutter, cut out the center of each piece of bread. Place the bread slices in the skillet. Crack one egg into the center of each slice of bread. Cook for 2 to 3 minutes per side, making sure the white is set before flipping once. Assembly: Place a piece of egg toast on your plate. Layer the toast evenly with 1/2 the avocado slices. Spoon 2 to 3 tablespoons sauce over the avocado. Top with another slice of egg toast. Spoon 2 to 3 tablespoons sauce over the toast and sprinkle with 1/2 the remaining jalapeno. Serve warm. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Grilled Pork Tenderloin with Avocado Peach Salsa Course: Main Dish Cuisine: Mexican Prep Time: 10minutes minutes Cook Time: 25minutes minutes Marinade Time: 3hours hours Total Time: 3hours hours 35minutes minutes 开云体育s: 4 Calories: 473kcal Author: Adapted from Rick Bayless Grilled Pork Tenderloin with Avocado Peach Salsa is bursting with flavor! This delicious marinaded pork is perfect for summer cookouts! Ingredients 2.5 pound pork tenderloin 1 cup roasted tomato salsa 2 tablespoons balsamic vinegar (or 1 tablespoon red wine vinegar) 2 tablespoons Worcestershire sauce Avocado Peach Salsa 1 peach 1 avocado ? cup red onion diced & rinsed under cold water 1 lemon zested 2 tablespoons fresh parsley finely chopped Salt and pepper to taste Instructions Remove silver skin from pork tenderloin and then place pork in a gallon-size zip top bag. Add in the salsa, vinegar, and Worcestershire sauce. Remove air from bag, seal, and smush everything around to coat the pork and mix up the marinade. Refrigerate for 3 hours. Heat grill to 400+ degrees F. Remove pork from bag, shaking off excess marinade, and place on grill. Cook pork for 25-30 minutes, turning once, or until internal temperature reaches 150 degrees F. Remove pork from grill to a plate or baking sheet and loosely tent with foil. While the pork rests make the salsa. Remove pit from peach and seed from avocado. Dice both peach & avocado and place in a small mixing bowl. Add onion, lemon zest, and parsley. Stir to combine. Season with salt and pepper to taste. Cut the pork tenderloin into 1/2-inch slices. Plate pork and top with salsa for serving. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Bacon Avocado Chicken Wraps Course: Main Dish Cuisine: American Keyword: chicken wrap Prep Time: 15minutes minutes Total Time: 15minutes minutes 开云体育s: 6 wraps Calories: 757kcal Author: Julie Kotzbach Have a delicious and easy grab-and-go lunch ready with Bacon Avocado Chicken Wraps, and customize them with your favorite flavors! Equipment Clef Knife Ingredients 6 10-inch flour tortillas or wraps (up to 12-inch) 6 tablespoons mayonnaise 12 slices provolone cheese 2 avocados pitted and sliced 12 strips bacon cooked crispy 1 head romaine lettuce 1 pound cooked chicken breasts sliced 1 cup grape tomatoes halved Instructions Spread 1 tablespoon of mayonnaise on one side of each tortilla/wrap. Please two slices of cheese in the center of each wrap. Top the cheese with some avocado slices and two strips of bacon. Then add the romaine lettuce, sliced chicken, and grape tomatoes over the bacon. (You'll use about 1/6 of each ingredient on each wrap.) Roll up the tortilla into a wrap. Repeat with the remaining ingredients. Cut in half and serve immediately. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Bourbon Caramel Sauce Course: Dessert Cuisine: American Keyword: bourbon caramel sauce, caramel sauce Prep Time: 5minutes minutes Cook Time: 15minutes minutes Total Time: 20minutes minutes 开云体育s: 1 cup Calories: 158kcal Author: Julie Kotzbach Bourbon Caramel Sauce is a rich, easy-to-make topping with sweet, salty, and smoky flavors that's perfect for all of your favorite desserts! Equipment Medium Saucepan Whisk Ingredients 1 cup granulated sugar ? cup water 2 teaspoons light corn syrup ? cup heavy cream ? teaspoon salt 1 tablespoon bourbon Instructions Pour the sugar, water, and corn syrup into a heavy-bottom medium saucepan. Place the pan over medium heat and swirl the pan (DO NOT stir) for about 15 minutes until a deep amber color is reached. Watch closely it doesn't burn. Remove the an from the heat and whisk in the heavy cream. Be careful not to scrape the crystallized sugar on the sides of the pan into the caramel. Whisk in the salt and bourbon and allow the caramel sauce to cool before using. Store in an air-tight container in the fridge. Source: Bread Booze Bacon ~~~~~ Rhonda in MO

Yield: 1 1/2 cupsWhole Berry Cranberry Sauce Recipe You are going to love this easy recipe for Whole Berry Cranberry Sauce. It comes together in minutes and is an easy way to make your dinner taste like Thanksgiving or Christmas without all the fuss. Prep Time15 minutes Total Time15 minutes Ingredients 1 - 12 ounce bag whole cranberries 1/2 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon cinnamon 1/2 cup orange juice 1/2 teaspoon vanilla extract pinch of table salt Instructions Stir berries, sugar, cornstarch, cinnamon, and orange juice in sauce pan. Heat over medium-high heat until mixture comes to a boil. Berries will begin to pop. Reduce heat. Simmer 10 minutes, stirring often. Remove from heat and stir in vanilla and salt. Spoon mixture into another container. Press a piece of saran wrap directly on the surface of the sauce. Let cool to room temperature, then refrigerate. Notes This can also be made without cornstarch. The berries have enough natural pectin in them to thicken the filling. Using cornstarch just yields a much smoother and silkier texture. Nutrition Information: Yield: 6 开云体育 Size: 1 Amount Per 开云体育: Calories: 106Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 27gFiber: 2gSugar: 21gProtein: 0g Source: Inside Bru Crew Life ~~~~~ Rhonda in MO

Yield: 2 cupsHomemade Pizza Sauce with Tomato Sauce Learn how to make Pizza Sauce with Tomato Sauce in 5 minutes using 7 simple ingredients. Years ago, my husband's family used this homemade pizza sauce recipe in their restaurant, Bru Brother's Pizza. It's a family favorite, and you won't need another recipe after trying this no-cook version. Prep Time5 minutes Total Time5 minutes Ingredients 24 ounces tomato sauce 6 ounces tomato paste 2 tablespoons granulated sugar 1 1/2 teaspoons garlic powder 3 tablespoons dried oregano 1 teaspoon table salt 1 teaspoon pepper Instructions Whisk together the sauce and paste until smooth. Add the other ingredients and stir until combined. Use immediately or refrigerate for an hour for the flavors to come together. Spread it on your favorite pizza dough or dip appetizers in it. Nutrition Information: Yield: 32 开云体育 Size: 1 Amount Per 开云体育: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 77mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g Source: Inside Bru Crew Life ~~~~~ Rhonda in MO

Yield: 2 cupsBlueberry Sauce Honey and cinnamon add a warm, sweet flavor to cooked blueberries. This easy blueberry sauce is great for toast, pastries, baked goods, or with a spoon. Prep Time10 minutes Total Time10 minutes Ingredients 4 cups fresh blueberries 2 tablespoons water 1/4 cup honey 1/2 teaspoon cinnamon Instructions Bring the water and blueberries to a boil over high heat. The berries will start to release juice as they heat up. Reduce the heat and simmer for 4-5 minutes, or until the water and juices simmer out. Stir the honey and cinnamon into the cooked berries. Let cool. Makes about 2 cups of sauce/filling. Store in a sealed container in the refrigerator. Nutrition Information: Yield: 8 开云体育 Size: 1 Amount Per 开云体育: Calories: 75Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g Source: Inside Bru Crew Life ~~~~~ Rhonda in MO

Yield: 4 servingsRoasted Red Pepper and Asparagus Quinoa Asparagus and roasted red pepper give a delicious flavor to quinoa and chicken. This is a great healthy dinner choice. Prep Time20 minutes Cook Time15 minutes Total Time35 minutes Ingredients 1 cup uncooked quinoa* 1 1/2 cups chopped asparagus (about 24 stalks) 1 Tablespoon olive oil 2 teaspoons minced garlic 1/2 cup diced roasted red peppers salt and pepper 4 grilled chicken breasts Instructions Cook the quinoa according to the package directions. Cover and set aside. Add the olive oil, asparagus, and garlic to a sauce pan. Saute until crisp tender. Stir in the cooked quinoa and diced red peppers. Heat through. Season to taste with the salt and pepper. Top with grilled chicken. Makes 4 servings. Notes *To make this dinner healthier, substitute cauliflower rice for the quinoa. Nutrition Information: Yield: 4 开云体育 Size: 1 Amount Per 开云体育: Calories: 497Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 204mgSodium: 499mgCarbohydrates: 32gFiber: 5gSugar: 2gProtein: 65g Source: Inside Bru Crew Life ~~~~~ Rhonda in MO

Yield: 1 bundt cake - 14 slicesCarrot Bundt Cake This easy Carrot Bundt Cake is packed with warm spices, shredded carrots, and crunchy pecans. Decorated with cream cheese frosting, it's the perfect cake for holiday dinners or whenever you need a sweet and cozy dessert! Prep Time15 minutes Cook Time53 minutes Total Time1 hour 8 minutes IngredientsFor the Cake 1 cup packed light brown sugar 1/2 cup granulated sugar 1 cup vegetable oil 4 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2 1/2 cups all purpose flour (300g) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon table salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves 2 1/2 cups freshly shredded carrots (11.5 oz) 1 cup finely chopped pecans 1 cup raisinsFor the Frosting 4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1/2 teaspoon vanilla extract 1/4 teaspoon table salt 2 cups powdered sugar 2 tablespoons milk 2 tablespoons finely chopped pecans Instructions Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray. Mix together the oil and sugars until the mixture resembles wet sand. Add the eggs, vanilla, and sour cream and beat until creamy. Stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add 1/2 of the flour mixture to the egg mixture and beat until mixed in. Add the rest of the flour and beat again. Stir in the carrots, pecans, and raisins gently. Pour into the prepared pan. Bake for 53-54 minutes or until a skewer inserted in the center comes out with a few crumbs sticking to it. Remove the pan and let the cake cool in it for 10-15 minutes. Place a plate over the top of the cake and flip it out. Let the cake cool completely. Beat the cream cheese, butter, vanilla, and salt until creamy. Add the powdered sugar and milk and beat until light and creamy. Spread or pipe the frosting on the cooled cake. Garnish with chopped pecans. Store tightly covered in the refrigerator. Notes Don't skimp on greasing and flouring the edges of the pan to prevent the cake from sticking. I like using Baker's Joy because the oil and flour mixture is easy to spray into the pan. Use a box grater or food processor to shred your carrots. Fresh carrots have a better moisture content. While the bags of shredded carrots from the store might be convenient, they are drier and will not give your baked goods the moisture they need. While we prefer pecans in this recipe, walnuts would be another great option. Do not overbake the cake. All ovens run differently, so check with a skewer before the timer goes off. To give the batter a sweet citrus flavor, add one tablespoon of orange zest and one teaspoon of orange extract. Decorate the top of the cake with cream cheese frosting. Garnish it with chopped nuts, sprinkles, or toasted coconut. Nutrition Information: Yield: 14 开云体育 Size: 1 Amount Per 开云体育: Calories: 560Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 76mgSodium: 420mgCarbohydrates: 67gFiber: 3gSugar: 44gProtein: 6g Source: Inside Bru Crew Life ~~~~~ Rhonda in MO

Broccoli Cheddar Soup A from-scratch, homemade broccoli cheddar soup recipe! This is cozy homemade comfort food at its best. Recipe includes a how-to video! CourseDinner CuisineAmerican Prep Time15minutes minutes Cook Time20minutes minutes Total Time35minutes minutes 开云体育s6 cups Calories551kcal AuthorSam Merritt Equipment Dutch Oven Immersion blender Ingredients 5 Tablespoons unsalted butter 1 medium yellow onion diced (about 1 cup) ? cup (42 g) all-purpose flour 1 ? cups (355 ml) whole milk 2 cups (475 ml) low sodium chicken broth 1 ? cups (355 ml) heavy cream 4 cups (270 g) broccoli florets? cut into small pieces ? cup (35 g) peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots) 1 teaspoon salt plus more to taste, as needed ? teaspoon sugar ? teaspoon ground black pepper plus more to taste, as needed ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon ground mustard 8 oz (226 g) sharp cheddar cheese + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly) Instructions Place butter in a large soup pot or Dutch oven over medium heat and cook until melted. 5 Tablespoons unsalted butter Add diced onion and cook until softened and translucent (about 5 minutes). 1 medium yellow onion Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain. ? cup all-purpose flour Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened. 1 ? cups whole milk Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined. 2 cups low sodium chicken broth,1 ? cups heavy cream,4 cups broccoli florets?,? cup peeled grated carrot,1 teaspoon salt,? teaspoon sugar,? teaspoon ground black pepper,? teaspoon onion powder,? teaspoon garlic powder,? teaspoon ground mustard Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened. Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact. Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve. 8 oz sharp cheddar cheese + additional for topping Notes ?BroccoliI usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets. StoringStore in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen.Nutrition 开云体育: 1cup | Calories: 551kcal | Carbohydrates: 19g | Protein: 17g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 722mg | Potassium: 489mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3211IU | Vitamin C: 56mg | Calcium: 424mg | Iron: 1mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Avocado Salsa Avocado Salsa is a close cousin to guacamole; the avocados are left largely intact for a hearty dip. This recipe can be prepped in just 5 minutes. CourseAppetizer CuisineAmerican Prep Time10minutes minutes Chilling Time30minutes minutes Total Time40minutes minutes 开云体育s5 servings Calories171kcal AuthorSam Merritt Equipment Mixing bowls Ingredients 2 ripe avocado diced 3 (175 g) roma tomatoes seeds scooped out, diced (1 heaping cup) ? cup (45 g) red onion finely diced ? cup (12 g) cilantro finely chopped 1 jalapeno pepper seeds removed and finely diced (1 Tablespoon, or more for extra heat) 2 Tablespoons lime juice fresh-squeezed is best! 1 Tablespoon olive oil 1 teaspoon sugar ? teaspoon garlic powder ? teaspoon salt ? teaspoon ground black pepper Instructions Combine avocado, tomato, onion, cilantro, and jalapeno. Stir well to combine (but be gentle to not mash your avocado, unless you like it that way!). 2 ripe avocado,3 roma tomatoes,? cup red onion,? cup cilantro,1 jalapeno pepper In a small, separate bowl, whisk together lime juice, olive oil, sugar, garlic powder, salt, and black pepper. Pour over avocado mixture and toss gently until completely combined 2 Tablespoons lime juice,1 Tablespoon olive oil,1 teaspoon sugar,? teaspoon garlic powder,? teaspoon salt,? teaspoon ground black pepper Keep covered and refrigerated until ready to use. For best taste, chill at least 1 hour but serve within 24 hours of preparing. Nutrition 开云体育: 1serving | Calories: 171kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 358mg | Potassium: 494mg | Fiber: 6g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Coconut Shrimp Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce. Includes a how-to video! CourseAppetizer, Dinner CuisineAmerican Prep Time45minutes minutes Cook Time15minutes minutes Total Time1hour hour 开云体育s6 servings (about 8 shrimp per serving) Calories375kcal AuthorSam Merritt Equipment Food Processor Thermometer Dutch Oven Tongs Frying spider Cookie sheet Ingredients Coconut shrimp 1 ? cups (130) sweetened shredded coconut ? cup (55 g) plain panko 2 large eggs ? cup (85) all-purpose flour ? teaspoon table salt ? teaspoon garlic powder ? teaspoon cayenne powder 2 lbs (907 g) extra large shrimp thawed, tails on but peels removed Kosher salt for sprinkling Vegetable oil for frying Quick & easy dipping sauce ? cup (113 g) sweet chili sauce 3 Tablespoons apricot preserves Instructions Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside. 1 ? cups sweetened shredded coconut,? cup plain panko Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside. 2 large eggs In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine. ? cup all-purpose flour,? teaspoon table salt,? teaspoon garlic powder,? teaspoon cayenne powder Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt. 2 lbs extra large shrimp,Kosher salt Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy). Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered. Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil. Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside. Vegetable oil Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet. Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook. Serve immediately with or without optional dipping sauce. Dipping sauce Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk. 3 Tablespoons apricot preserves Add sweet chili sauce and whisk until combined. Serve immediately with shrimp. ? cup sweet chili sauce Notes ShrimpFeel free to use any size shrimp you would like, but note that smaller shrimp cook faster and larger shrimp slower. I’ve found extra large are the perfect two-bite size and they are my preference. Dipping sauceThis is a not-so-from-scratch recipe that is quick and easy and pairs wonderfully with the shrimp. The ratios here yield a sweet but spicy sauce; to temper the spiciness more you can add additional apricot preserves, a tablespoon at a time. Storing/reheatingThese are best served fresh but will keep in an airtight container in the refrigerator for up to 3 days. BakingPreheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place shrimp in an even layer, spacing at least 1” apart and lightly spray the shrimp with co

Salisbury Steak My salisbury steak recipe is 100% from-scratch with no pre-made gravies or ketchup. It takes just 35 minutes to make and freezes beautifully! Recipe includes a how-to video! CourseDinner CuisineAmerican Prep Time20minutes minutes Cook Time15minutes minutes Total Time35minutes minutes 开云体育s4 servings Calories495kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Ingredients For the Steaks 1 lb (453 G) ground beef ? cup (20 g) plain panko breadcrumbs 1 large egg 2 Tablespoons tomato paste 2 Tablespoons coarse stone ground mustard 2 Tablespoons worcestershire sauce (may substitute coconut aminos) 1 Tablespoon light brown sugar firmly packed (may substitute coconut sugar) 1 teaspoon apple cider vinegar 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ? teaspoon ground black pepper For Cooking 1 Tablespoon olive oil Gravy 2 Tablespoons unsalted butter 1 cup (140 g) finely chopped yellow onion 1 medium yellow onion 1 ? cups (226 g) sliced mushrooms optional, I use baby bella 2 Tablespoons all-purpose flour 2 Tablespoons worcestershire sauce 1 Tablespoon tomato paste ? teaspoon salt ? teaspoon ground black pepper ? teaspoon onion powder ? teaspoon garlic powder 2 cups (473 ml) beef broth see note Instructions For the Steaks In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste. 1 lb ground beef,? cup plain panko breadcrumbs,1 large egg,2 Tablespoons tomato paste,2 Tablespoons coarse stone ground mustard,2 Tablespoons worcestershire sauce,1 Tablespoon light brown sugar,1 teaspoon apple cider vinegar,1 teaspoon onion powder,1 teaspoon garlic powder,1 teaspoon salt,? teaspoon ground black pepper Form the mixture into four steaks/oblong patties about ?” thick (I often make a small indent in the center to help the centers cook evenly). Set aside. Add oil to a large skillet over medium-high heat. 1 Tablespoon olive oil Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy). Gravy Add butter to the skillet and scrape the pan as it melts. 2 Tablespoons unsalted butter Once melted, add onion and cook until softened. 1 cup finely chopped yellow onion Add mushrooms and cook until golden. 1 ? cups sliced mushrooms Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour). 2 Tablespoons all-purpose flour Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color. 2 Tablespoons worcestershire sauce,1 Tablespoon tomato paste,? teaspoon salt,? teaspoon ground black pepper,? teaspoon onion powder,? teaspoon garlic powder While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!). 2 cups beef broth Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened. Notes Beef broth2 cups of beef broth makes a lot of gravy, which we like, especially if serving over mashed potatoes! If you want less gravy, reduce by ? cup. StoringThis meal freezes well. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.Nutrition 开云体育: 1serving | Calories: 495kcal | Carbohydrates: 22g | Protein: 26g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 1852mg | Potassium: 875mg | Fiber: 3g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 5mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

Key Lime Cake Inspired by key lime pie, my key lime cake is so refreshing! It's made with three moist, sweet vanilla cake layers, a tart key lime frosting, and dollops of whipped cream. Recipe includes a how-to video! CourseCake, Dessert CuisineAmerican Prep Time50minutes minutes Cook Time40minutes minutes Total Time1hour hour 30minutes minutes 开云体育s12 servings Calories665kcal AuthorSam Merritt Equipment 3 8” cake pans Mixing bowls Small stainless steel saucepan (see note) Fine Mesh Strainer Ingredients Cake 2 ? cups (333 g) all-purpose flour 2 cups (400 g) granulated sugar 1 teaspoon baking powder ? teaspoon baking soda 1 teaspoon table salt ? cup (113 g) unsalted butter cut into 8 pieces ? cup (60 ml) avocado, vegetable, or canola oil 1 Tablespoon lime or key lime zest usually about 2 limes 1 ? Tablespoons key lime juice 1 ? (333 ml) scant cups whole milk 2 large eggs room temperature preferred 1 teaspoon vanilla extract Curd 2 large egg yolks ? cup (80 ml) key lime juice 2 Tablespoons granulated sugar ? teaspoon table salt 2 Tablespoons (28 g) unsalted butter cut into pieces Frosting ? cup (170 g) unsalted butter softened 6 oz (170 g) cream cheese softened 4-5 cups (500-625 g) powdered sugar ? cup (28 g) graham cracker crumbs for decorating ? batch Stabilized whipped cream frosting (optional but recommended) see note Instructions Cake Preheat oven to 350F (175C) and thoroughly grease and flour the sides of three 8” cake pans, tapping out any excess flour, and line the bottoms with parchment paper. In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine flour, sugar, baking powder, baking soda, and salt. 2 ? cups all-purpose flour,2 cups granulated sugar,1 teaspoon baking powder,? teaspoon baking soda,1 teaspoon table salt With mixer on low speed, add softened butter one Tablespoon at a time, allowing each Tablespoon to be fully incorporated into the dry ingredients before adding the next. Once all butter is added, the mixture will have a sandy, crumbly texture. ? cup unsalted butter Add oil and lime zest and stir until well combined. Set aside. ? cup avocado, vegetable, or canola oil,1 Tablespoon lime or key lime zest Add the key lime juice to a large measuring cup (at least 2-cup), then add the milk until it reaches the 1 ? cup line and whisk to combine. 1 ? Tablespoons key lime juice,1 ? scant cups whole milk Add eggs and vanilla to the milk mixture and whisk to combine. 2 large eggs,1 teaspoon vanilla extract Turn mixer to low speed and slowly add the milk mixture into batter until fully combined, pausing to scrape the sides and bottom of the bowl as needed. Batter should be uniform, silky and smooth. Evenly divide batter into prepared pans (if weighing batter, each pan should have approximately 460 grams of batter) and bake in the center rack of preheated 350F (175C) oven for 26-28 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs. Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the edge of the pan to loosen from the edges and carefully invert onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting. Curd In a small, non-reactive saucepan (see note) whisk together egg yolks, key lime juice, sugar, and salt. 2 large egg yolks,? cup key lime juice,2 Tablespoons granulated sugar,? teaspoon table salt Add butter and cook over medium/low heat, whisking constantly until mixture is thickened. This will take several minutes; once it is thickened the whisk should start to leave trails through the curd, and it should coat the back of a spoon. 2 Tablespoons unsalted butter Pour curd through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (this may be placed in the refrigerator to cool faster). Frosting In a large mixing bowl, use an electric mixer to beat softened butter and cream cheese until smooth and creamy. ? cup unsalted butter,6 oz cream cheese Gradually add 4 cups (500g) of powdered sugar until completely incorporated. 4-5 c