October 2013 | Pinterest

Copycat Recipes: Orange Julius

Posted by Unknown Posted on 6:15 AM with 1 comment

Ingredients
    1 can (6 ounces) frozen orange juice concentrate, thawed
    1 cup milk
    1 cup water
    1/4 cup sugar
    1 teaspoon vanilla extract
    10 to 12 ice cubes

Directions
In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately. Yield: 4-5 servings.

Nutritional Facts 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Copycat Recipes: Orange Julius

Source : http://www.tasteofhome.com

Labels: Beverages, Cook, Home, Ice cube, Orange juice, Orange Juice Based, Punch, Vanilla extract

Twinkie Cupcake Recipe!

Posted by Unknown Posted on 5:51 AM with No comments

Twinkie Cupcakes
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.

2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.

3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.

4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream

1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

Twinkie Cupcake Recipe!

Source : http://www.sasakitime.com

Labels: Cake, Cupcake, Icing (food), Marshmallow creme, Powdered sugar, Twinkie, Vanilla, Vanilla extract

Bite size apple pies from Taste of Home

Posted by Unknown Posted on 5:46 AM with No comments

These little pies were so much fun to make.. so EASY...and so delicious. They went together in minutes and before long... we had fresh hot apple pie for dessert! Start to finish was maybe 20-25 minutes.

I wasn't sure if I should peel the apple or leave the skin on, as the recipe didn't specify. So I left them on...I liked the texture and color it added. Next time I'll try without so I can compare the taste, though. I also wondered if the apple would be hard and uncooked baking such a short time, but they were very soft and tender, the crust crispy and golden.

I served them warm with ice cream....2 little pies a piece was just a perfect size dessert. I made only half a batch as I wasn't sure how they would taste cold or reheated.

I still don't know...... as they were gone in a flash.

But my kitchen smelled great all day.... apples and cinnamon...making me wish I had made the full batch!

Bite Size Apple Pies
Taste of Home

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with 2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

Bite size apple pies from Taste of Home

Source: http://cookinupnorth.blogspot.com

Labels: Apple, Apple pie, Butter, Dessert, Pie, Sheet pan, Sugar, Tablespoon

Three Cheese Baked Ziti

Posted by Unknown Posted on 9:01 AM with No comments

Three Cheese Baked Ziti

Ingredients

2 firm eggplants, about 1 + 1/2 pounds each

coarse salt

6 - 7 tablespoons extra-virgin olive oil

1 small yellow onion, diced

4 cloves minced garlic

28 ounce can crushed tomatoes, (I like San Marzano)

12 ounces ziti (I like Barilla whole-grain)

1 heaping teaspoon Italian seasoning, crushed between fingertips

1 heaping tablespoon chopped fresh parsley

1 teaspoon crushed red pepper flakes, optional

fresh black pepper

3 cups whole milk ricotta cheese

1/3 cup freshly grated Parmesan cheese

3 cups fresh shredded mozzarella cheese

butter, for greasing pan

Instructions

Trim off stems, peel the eggplant and cut into 1-inch cubes. Toss them with 1 tablespoon coarse salt in a large colander and let them drain over a bowl for 1 hour. After an hour use paper towels to dry them - blot excess water and salt off them.
Preheat the oven to 400 degrees F. Generously grease a large baking sheet and toss the eggplant with 3-4 tablespoons of oil. Spread out evenly and bake until browned, carefully tossing halfway through about 25-35 minutes.
In a large sauce pan over medium-low heat 2 tablespoons oil; saute onion until tender and translucent add garlic and saute until fragrant. Add tomatoes, Italian seasoning, parsley and red pepper flakes. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes, stirring often and reseasoning if needed.
In a medium bowl stir the ricotta cheese with 1/2 cup of the mozzarella and the parmesan cheese.
Cook the ziti to a minute under al dente according to package directions in plenty of salted water. Drain and add to a large mixing bowl. Toss with sauce, eggplant and 1 cup of the ricotta cheese.
Generously grease a 9 x 13 casserole pan. Place 1/2 of the pasta evenly over the bottom of the pan. Dollop 1/2 of the remaining ricotta cheese by the spoonfuls over top then sprinkle with half the mozzarella. Repeat: spread the rest of the pasta evenly over top, dollop with the remaining ricotta and sprinkle with mozzarella.
Bake 30-35 minutes until hot in the middle and lightly golden on top. Let set 5 minutes before serving.

Source : http://www.cinnamonspiceandeverythingnice.com

Labels: Black pepper, Cook, Crushed red pepper, Eggplant, Mozzarella, Olive oil, Parmigiano-Reggiano, Ricotta

Shrimp Scampi

Posted by Unknown Posted on 8:52 AM with No comments

Serves :     3 or 4 depending how much you want
Prep Time :     10 Min
Cook Time :     10 Min

Ingredients
1 standard size bag of shrimp
5-6 cloves of garlic
4 Tbsp butter
1 tsp lemon juice
few sprig(s) freshly chopped parsley
dash(es) olive oil
dash(es) salt and pepper
1 Tbsp grated parmesan, if prefer, i always add it at the end

*optional- dry white wine (pinot grigio)

Directions

First rinse and peel your shrimp.
Chop the Garlic Cloves and Parsley
Start to fry shrimp in dash of olive oil, add Salt and Pepper and lemon juice. Pour 2 ounces of wine if desired, simmer for two minutesAdd the garlic, butter and Parsley, let fry for 2-3 minutes (or until shrimp are pink and garlic is cooked)..if want parm, add now.
Serves well on Rice, Fettuccini or just eaten with a baguette!

Source : http://www.justapinch.com

Labels: Butter, Cook, Garlic, Lemonade, Olive oil, Parsley, Shrimp, Tablespoon

Gooey Butter Pumpkin Bars

Posted by Unknown Posted on 8:42 AM with No comments

Soft and easy Gooey Butter Pumpkin Cookies perfect for fall!
Ingredients
Print This Recipe Print This Recipe

    1 Perfectly Pumkin Cake Mix
    1/2 cup butter softened
    1/2 tsp. vanilla
    1 8 oz Cream Cheese bar softened
    1 egg
    powdered sugar

Instructions

    Beat butter, vanilla, egg and cream cheese until fluffy. Mix in cake mix.
    Chill for 30 minutes.
    Roll into balls and dip in a bowl of powdered sugar.
    Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

Source : http://lilluna.com

Labels: Butter, Cake, Casserole, Chocolate cake, Cookie, Cream Cheese, Powdered sugar, Vanilla

Secretly Healthy Spinach Dip for Parties

Posted by Unknown Posted on 8:32 AM with No comments

Secretly Healthy Spinach Dip for Parties - Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
1-2 5 oz cans of sliced water chestnuts – dice into small pieces
1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.
Prep/cook time: 7 min.
I usually serve this with crackers but some prefer it with bread, served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.

Nutritional information for the entire mix: (not including the crackers)

Protein: 80 g
Carbs: 71g
Fat: 6g

love love

*Nutritional data varies depending on products & brands used.

Secretly Healthy Spinach Dip for Parties

Source : http://www.lindseyisham.com

Labels: Baking and Confections, Carbohydrate, Cheese, Cook, Cottage cheese, Fruit and Vegetable, Home, Pancake

Apple Pie Bites

Posted by Unknown Posted on 4:13 AM with No comments

Really easy and yummy ! Added a glaze of powdered sugar vanilla and milk . Score !!

Ingredients
1 tube Crescent rolls
1 apple
Sprinkle of cinnamon & sugar

Directions

1 tube Crescent rolls 1 Slice apple per triangle Sprinkle with cinnamon & sugar Roll up & Bake for 11-13 minutes at 350 degrees.

Labels: Food

Spiced Pumpkin-Raisin Cookies

Posted by Unknown Posted on 4:01 AM with No comments

Ingredients

23 to 26 cookies
1 cup all-purpose flour
⅔ cup old-fashioned oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground allspice
¾ cup raw sugar, plus additional for sprinkling
½ cup canned pumpkin puree
⅓ cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ cup raisins

Instructions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Source: http://www.giadadelaurentiis.com

Labels: Food

BBQ Potatoes Yummmy

Posted by Unknown Posted on 3:07 AM with No comments

These were so very good. Basic and mellow flavors. A perfect structure, soft potatoes with a crunchy bottom layer. They were buttery without being overly greasy and they were chockfull of flavor.

Ingredients

Ingredients:
1½	pound potatoes (equal sized)
1	grated garlic clove or ¼ to ½ tsp garlic powder
	chicken or vegetable broth
	tiny cubes butter
	minced parsley
	pepper and salt
	Optional: lime or lemon juice

Directions

Get your BGE (or oven) going and keep it steady at 350Fº (175Cº). Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty. Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness. I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer. Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good. Note: a BBQ gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time.