Lemon Meringue Pie Jell-O Shots

WELCOME TO MY BLOG This site is the # 1 recipe site that has the most complete information about everything about the cooking world. Starting from recipes, tips, education, product recommendations, etc. We try to present steps that are easy to understand and practical, to help ease your work in the kitchen. Suitable for beginners who are learning to cook, as well as those who are proficient but often confused about what to cook. This recipe is an example :

Lemon Meringue Pie Jell-O Shots

INGREDIENTS

• 1 c. water
• 3 oz. package lemon Jell-o
• 1/3 c. whipped cream-flavored vodka (like Pinnacle)
• 1 c. frozen whipped topping (like Cool Whip)
• 2 sleeves graham crackers (1/2 box)
• 1 stick butter, melted
• 1 can whipped cream
• Zest of 1 lemon

DIRECTIONS

1. Pour water into a medium-sized saucepan and bring to a boil over high heat. Once boiling, remove from heat and whisk in Jell-o mix, stirring until thoroughly dissolved, about 2 minutes.
2. Add vodka and frozen whipped topping, whisking until combined. Set aside to cool for 5 to 7 minutes.
3. Place graham crackers in a gallon-sized resealable bag and use a spoon or can to crush until you have fine crumbs. (Alternatively, place crackers in a food processor and pulse until they’re practically dust.) Pour into a large mixing bowl, along with butter, and stir to combine.
4. Fill a mini muffin tin with cupcake liners, then press about 1/2 teaspoon of the graham cracker mixture into the bottom of each liner, forming a crust. (Really press it down, so the crumbs aren’t loose; otherwise when you pour in the Jell-o, the two will mix together, creating a sludgy shot.)
5. Once Jell-o mixture has cooled, pour into mini pie crusts, filling each one almost to the top. Refrigerate until firm, about 3 hours.
6. Top with a dollop of whipped cream and a pinch of lemon zest, then serve.

I hope you stop in here often, pull up a stool to my counter and enjoy what I’m cooking!

source http://allrecipesmostpopular.blogspot.com/2018/12/lemon-meringue-pie-jell-o-shots.html

LEMON VANILLA BEAN RAWNOLA RECIPES

Somehow, somewhere between Florida and Oregon my external hard drive that I keep all of my blog photos and videos and Adobe files and random projects and pretty much my entire life on stopped working. It could have been when I shoved it in the bottom of my backpack with an iPad and a laptop on top of it and carried that bag with me everywhere for 5 days straight. Maybe.

Luckily the peaceful yoga/trees/sunshine vibe of the trip prevented me from panicking too much while I was there, but you better believe I shipped that thing off to the data recovery dudes the day I got home! It appears to be a hardware issue (a.k.a. the port where the cord plugs in looked as if an angry person haphazardly jammed a screwdriver into it repeatedly).

I’m actually surprising myself with how zen I am about the whole thing. Every once in a while it just hits me like “AHHHHH I COULD LOSE EVERYTHING!!!” But most of the time–zen.

So all fingers crossed that the data recovery guys are successful, and my hard drive makes a full recovery. Although it certainly will not be a cheap recovery. They take advantage of the  panicked desperate nature of the situation and a charge a shocking amount for these things. But just the thought of losing all those photos and the 3/4 finished ebook that’s on there makes me want to cry, so I guess it’s worth it.

Question for my blogger friends: How do you store the massive amounts of files that come with food blogging? In retrospect, putting everything on one single rectangle of plastic and metal seems rather idiotic, so I’m considering new methods. All tips appreciated!

INGREDIENTS

• 1 cup rolled oats
• 10-14 pitted Medjool dates
• 1 tsp lemon juice
• zest of 1 lemon
• 1/4 tsp vanilla bean powder

INSTRUCTIONS

1. Combine all ingredients in a blender or food processor (a food processor actually works best).
2. If using a blender: blend on low speed stopping occasionally to shake and redistribute. Continue until it starts to clump together.
3. ..........................

for full instruction please see : www.feastingonfruit.com

source http://allrecipesmostpopular.blogspot.com/2018/12/lemon-vanilla-bean-rawnola-recipes.html

EVOLVED LENTIL WRAPS RECIPES

*Some of the links in this post might be affiliate links.

Look at that beauty!

Don’t you just want to take this lentil wrap out to dinner in a nice restaurant, buy it a bottle of Dom Perignon and then spend an eternity together?

Or you know, you can just take it to the restaurant and eat it there in front of everybody. Making them jealous and getting them to ask you where it is on the menu.

Soooo delicious.

The waiter asking you reluctantly to leave but also if he could have a bite of this amazingly flavorful lentil wrap?

You of course won’t notice any of that because you’ll be in your own delicious world silently devouring this beautiful creature.

Ingredients

• Lentil filling
• 1 cup green or red lentils (red might get a little mushy) - soaked overnight
• 1 onion
• 1 garlic clove
• 1 tbsp hot paprika
• 5 basil leaves, chopped
• 3 tbsp parsley, chopped
• a few pinches of salt
• some olive oil (1-2 Tbsp)
• SALAD
• 1 cucumber
• ½ cup arugula (chopped)
• ½ avocado
• 1 small pepper (green or red)
• 5 olives
• small bundle dill (optional)
• small bundle cilantro (optional)
• small bundle parsley
• 1 fresh onion
• 2 tomatoes
• 1 tbsp olive oil
• salt to taste
• Yoghurt Sauce
• ½ cup yoghurt
• small bundle of dill
• 1 garlic clove
• 6 tortillas / if you can find whole-grain/gluten-free use those!
• For vegan version use: avocado dill sauce, my vegan paleo tzatziki or my spicy vegan cream cheese

Instructions

1. Chop all vegetables for the lentil filling – onion, basil leaves, parsley. Peel garlic and smash it.
2. In large pan with a lid cook lentils with a few pinches of salt at medium high heat, just covered with water for 5-10 minutes (lid covered). Depending on the type of lentils cooking might take longer. Red lentils cook faster, but if you overcook them get very mushy (though still super tasty). Add water if needed. When they’re done, remove water (if any) by rinsing the lentils. I usually just wait until water is almost evaporated. Then still at medium-high, add olive oil, smashed garlic, chopped onion and hot pepper powder. Stir for for 2-3 minutes, turn off heat, add basil and parsley and stir well, leave on the stove covered with a lid.
3. ...........................................

for full instruction please see : www.beautybites.org

source http://allrecipesmostpopular.blogspot.com/2018/12/evolved-lentil-wraps-recipes.html

SWEET POTATO BREAD – VEGAN and GLUTEN FREE

I’ll be the first to admit my love affair with my Fluffy Vegan Banana Bread, but sometimes you just want to switch things up.

As I was brainstorming recipes ideas, I thought to myself “what do people love as much as bananas?” Maybe I’m just overly obsessed with spuds, but Sweet Potatoes immediately came to mind.

Thus, this perfectly sweet, warmly spiced, and oh so dreamy Sweet Potato Bread was created.

This fluffy loaf is actually more convenient than banana bread too. You may not always have some brown and spotty bananas lying around, but you can always roast up some sweet potatoes for this recipe 😉

INGREDIENTS

• 2 tbsp Ground Flax + 6 tbsp Water
• 2 1/2 cup Oats, ground into flour
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Nutmeg (optional)
• 1 1/2 cup Mashed Sweet Potato Puree (see notes)
• 1/2 cup Coconut Sugar
• 1/2 cup Unsweetened Plant Based Milk
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 1/4 cup Almond Butter

INSTRUCTIONS

1. First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an “egg.” Set Aside.
2. Second, combine all dry ingredients in a medium bowl and stir well.
3. ...............................

for full instruction please see : frommybowl.com

source http://allrecipesmostpopular.blogspot.com/2018/12/sweet-potato-bread-vegan-gluten-free.html

Very-Veggie Cauliflower Hash Brown Breakfast Bowl + 5 Cauliflower Rice Recipes

This past weekend Ben and I went on a double date with friends and got to talking about how to eat and live healthier in our 30s. Ben just had the 1 year anniversary of his heart scare, and the other couple is turning 30 this year, so we were discussing how we’re taking better care of our bodies by eating more vegetables in particular.

In the Midwest it’s very common to have a protein, vegetable, and non-vegetable starch like bread or pasta at every meal. Not wrong, not right – it just is! That said, we wondered what would happen if – gasp! – we didn’t eat a starch with each meal (trust me, we talked about more riveting topics than starches all night!) Starches can be hard to work off, are typically devoid of nutrition, and often served as filler. Truly I feel like I serve a starch with dinner more out of habit than anything else. How nuts is that?

I took it as a personal challenge to prove that it’s not only easy to increase your daily vegetable intake, but not miss the empty calories of unnecessary starches. Oh, and like it too (no easy feat!) How about serving a baked sweet potato instead of a side of pasta at dinner? Pairing a bowl of soup with salad instead of a roll at lunch? Or skipping a muffin for my Very-Veggie Cauliflower Hash Brown Breakfast Bowls in the am instead?

Ingredients
SERVES 1

• 1/2 avocado
• 1/2 lime or lemon
• garlic powder, salt, and pepper
• 2 eggs
• extra virgin olive oil
• 1-1/2 cups cauliflower rice
• 4oz mushrooms, sliced
• 1 small handful baby spinach
• 1 green onion, chopped
• salsa

Directions

1. Add avocado, lime or lemon juice, garlic powder, salt, and pepper to taste to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside.
2. Heat a drizzle of extra virgin olive oil in a 10" skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside.
3. .................................

for full instruction please see : iowagirleats.com

source http://allrecipesmostpopular.blogspot.com/2018/12/very-veggie-cauliflower-hash-brown.html

Chicken Egg Rolls #chicken #christmas #holiday

Chicken Egg Rolls 

 

 

 

Homechristmas recipes Chicken Egg Rolls

Chicken Egg Rolls

admin 11:32 PM

INGREDIENTS

1. 1 pound ground chicken
2. 2 teaspoons fresh minced garlic
3. 1 teaspoon fresh minced ginger
4. 2 cups shredded cabbage
5. 1 cup shredded carrots
6. 1 green onion, thinly sliced
7. 14 egg roll wrappers
8. 2 Tablespoons all-purpose flour
9. 1 Tablespoons water
10. 1 quart Vegetable Oil, for frying
11.  

INSTRUCTIONS

1. In a large, deep skillet add the quart of oil. Heat oil over medium-low heat until it reaches 375 degrees F.
2. In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
3. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
4. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
5. Carefully place 2-3 egg rolls at a time into the hot oil. Fry rolls for 2-3 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

SWEET AND SOUR SAUCE

INGREDIENTS

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

INSTRUCTIONS

1. Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

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NO FAIL PIZZA DOUGH RECIPES

Every Friday our family has pizza and movie night. We hardly ever get takeout pizza as my kids prefer the pizza I make from home!

This has got to be the easiest, no fail recipe ever. This recipe makes 2 medium size pizzas, and it’s easily doubled if you have a large crowd. ….and if that’s not enough, I have the sauce too!  This sauce is simple and yummy. It also makes a lot so you can put any extra in a freezer baggie and freeze it up to three months. Simply take it out the morning and let it defrost for dinner that evening.

INGREDIENTS

• DOUGH:
• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 tablespoon olive oil
• 1 tablespoon honey
• ¼ teaspoon salt
• 3 to 4 cups all-purpose flour or half all-purpose half whole wheat
• SAUCE:
• 2 14.5 ounce cans diced tomatoes, drained well
• 2 tsp dried oregano
• 3 tablespoon olive oil
• ½ tsp salt
• Follow Spend With Pennies on Pinterest

INSTRUCTIONS

1. DOUGH:
2. Mix the yeast and water in a small bowl, cover and let stand for about 5-10 minutes.
3. Mix the oil, honey, salt and yeast mixture in a large mixing bowl. Mix in the 3 cups of flour, a cup at a time. If the dough seems too wet, start at the fourth cup, ¼ cup at a time. Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.

for full instruction please see : www.spendwithpennies.com

source http://allrecipesmostpopular.blogspot.com/2018/11/no-fail-pizza-dough-recipes.html