Stuffed-Zucchini-Boats-Recipe

Stuffed Zucchini Boats Recipe

Ingredients:

  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt

Directions:

Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn’t make straight lines.  That’s okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?)Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.

 
in Desserts.

Easy-Baked-S'Mores-Bars-Recipe

Easy Baked S’Mores Bars Recipe

Ingredients

  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and ⅓ cups flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1 and ½ cups marshmallow fluff

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
  3. Slowly incorporate dry ingredients into butter mixture.
  4. Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
  5. Spread marshmallow fluff over chocolate and top with remaining dough.
  6. Bake for 30-35, or until golden.
 

Mozzarella-Stuffed-Meatballs-Recipe

Mozzarella Stuffed Meatballs Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 cup finely chopped white onion
  • 1/2 cup Panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce, like Tabasco
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • Ten 1-inch Mozzarella balls

Instructions

  1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
  2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
  3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.
 
in Sides.

Pizza-Stuffed-Mushrooms-Recipe

Pizza Stuffed Mushrooms Recipe

Ingredients

  • 10 whole Baby Bella Or Crimini Mushrooms
  • 4 ounces, weight Cream Cheese, softened
  • ¼ cups Grated Parmesan Or Mozzarella Cheese
  • ¼ teaspoons Dried Basil
  • ⅛ teaspoons Dried Oregano
  • Garlic Salt And Pepper, To Taste
  • ¼ cups Finely Diced Pepperoni
  • 2 Tablespoons Finely Chopped Green Pepper
  • 2 Tablespoons Finely Chopped Red Onion
  • 2 Tablespoons Finely Chopped Black Olives

Instructions

  1. Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
  2. Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
  3. In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
  4. Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.
 

Deep-Dish-Pizza-Cups-Recipe

Deep Dish Pizza Cups Recipe

Ingredients

  • 1 tube Pillsbury Simply French Bread
  • 1 1/4 cup Muir Glen Crushed Tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon chili powder
  • 1 tablespoon Italian Seasoning
  • 1 cup precooked sausage crumbles
  • 2 tablespoons bacon bits
  • 1 1/2 cups Italian cheese, grated
  • 8 slices pepperoni

Instructions

  1. Open the Pillsbury Simply French Bread and gently unroll it until flat. Cut into 8 even squares.
  2. Press the squares of bread dough into each of 8 muffin tins, which have been lightly sprayed with nonstick cooking spray.
  3. In a small bowl, stir together the Muir Glen crushed tomatoes, garlic powder, onion salt, chili powder, and Italian Seasoning. Spoon evenly into each of the dough cups.
  4. Sprinkle the sausage crumbles and bacon bits over the sauce in each cup. Top with cheese. Add a single pepperoni slice on top.
  5. Bake in an oven preheated to 400 degrees for 15-18 minutes, or until the edges of the bread cups are golden brown and the cheese is bubbly.
 

Loaded-Baked-Potato-Balls-Recipe

Loaded Baked Potato Balls

Ingredients:
  • Left over mashed potatoes if you have them.  They need to be thick and stiff, not watery.
  • I had none, so I used 4 russet potatoes….and wow!  That is a LOT!
  • I also used 3 Tbsp butter, a splash of milk (maybe 1/2 cup), salt and pepper
  • Cheddar/mozzarella blend string cheese
  • 1 small bag of real bacon bits
    • feel free to used real bacon or even crumbled turkey bacon, but I wanted to make this as easy as possible.
  • Chopped chives
  • Panko bread crumbs – they are much lighter and crunchier than regular bread crumbs
  • Canola oil for frying
  • Whatever dipping sauce you want (sour cream, salsa, salsa verde, maybe even ranch dressing)

Directions:

You can skip half of this whole recipe if you have left over mashed potatoes!   To make the mashed potatoes, I peeled and cut the potatoes into medium chunks and boiled in salted water until fork tender.  Drain the potatoes and return them to the pot.
While potatoes are cooking, get the cheese ready.  I used a cheddar/mozzarella blend string cheese because I knew it would have a good “melting” factor.  I chose the bagged “real bacon bits” because after work today, I just wanted fast and easy. Besides, this is much less mess and time than making your own sometimes.
Drain the fork-tender potatoes, then return them to the pot.  Add butter, milk, salt, pepper, chives, and bacon to the potatoes and whip them up by hand or with a hand mixer until smooth. Add butter and milk.  Add salt and pepper.  Blend.  Add the bacon bits.  Add some chopped chives.  I added an egg to bind everything together.
Allow the potatoes to cool.  Hot potatoes will stick to your hands and make a big mess.  The cool ones like to stick together better.  Roll the potatoes into balls.   Place a piece of cheese inside a depression in the potato balls and reform the ball around the cheese. Roll the potato balls in Panko bread crumbs.  Fry for about a minute or until golden in oil (about 375 degrees F). Sprinkle with salt immediately when you get them out of the oil.  Serve hot (while the cheese is all melty).
 
in Desserts.

 

Cinnamon Roll Apple Pie RecipeCinnamon Roll Apple Pie Recipe

Ingredients

Crumb Topping

cup all-purpose flour
cup packed brown sugar
1/2 cup butter, softened

Crust

can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

Filling

medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
tablespoons lemon juice

Directions:

  1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
  2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
  3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
  4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
  5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
  6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
 
in Desserts.

Red-Velvet-Rolls-Recipe

Red Velvet Cake Mix Cinnamon Rolls

These take about 3 hours from start to finish, mostly inactive prep time.

Makes 24 rolls

1 box of Duncan Hines Signature Red Velvet Cake Mix
2 envelopes (1/4 oz each) of Active Dry Yeast
2 1/2 cups of warm water
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
5 cups of all-purpose flour

Cinnamon Filling

1 stick of softened butter – you can add another stick of butter if you want them really gooey
1 cup of packed dark brown sugar
1 cup of granulated white sugar
Cinnamon

Cream Cheese Frosting

2 sticks of softened butter
3 cups of powdered sugar
1 teaspoon of pure vanilla extract
Pinch of kosher salt
2 packages of softened cream cheese – 8 ounces

  1. Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour.
  2. Use plenty of flour on a clean surface and turn dough out.  Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.
  3. Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time in pan for about 30 minutes.
  4. Bake at 350 degrees for 15-20 minutes.
  5. While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt. Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.
  6. Spread on warm rolls and enjoy.
 
in Desserts.

Strawberry-Shortcake-Kabobs-Recipe

Strawberry Shortcake Skewers

Biscuit Rounds:

  • 1 can of grands biscuits
  • 1 egg white
  • 1 tablespoon water
  • sugar for sprinkling
  • 20 large strawberries, 2 slices per strawberry

Cream:

  • 2 cups heavy cream
  • ½ jar marshmallow fluff
  • 3 tbsp sugar

Preheat oven to 350 degrees.

On a lightly floured surface, roll a biscuit into a 5-inch circle.

Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.

Whisk together the egg white and water.  Brush on each biscuit and sprinkle with sugar.

Bake 10 minutes or until golden brown.

While the biscuits are baking prepare the strawberries.  Cut two 1/2 inch slices from each strawberry.  I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer.  This way they fit together better.  Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.  Then start layering; biscuit, strawberry, whipped cream.  Do this twice ending with a third biscuit on top.  One can of biscuits made 20 skewers.  That’s WITHOUT using the scraps.  If you use the scraps you’ll need to adjust the ingredients for extra.

Cream:

In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form.  Add half a jar of marshmallow fluff until just combined.

 
in Desserts.

Grain-Free-Pumpkin-Bars-Recipe

Grain-Free Pumpkin Bars Recipe

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

Recipe from;

http://detoxinista.com/2012/09/grain-free-pumpkin-bars/