Check the article here>> http://yesterdayontuesday.com/2017/04/a-dozen-fixer-upper-style-tray-ideas/
For India >>https://www.facebook.com/jdesigns18/
Buy Some Fancy Decorative Trays!
Wednesday, November 8, 2017
Christmas Dinner Ideas: Slow Cooker Salisbury Steak
Slow Cooker Salisbury Steak
This slow cooker salisbury steak recipe is made with tender beef patties topped with mushroom gravy. Classic comfort food that's super simple to make!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 332 kcal
Ingredients
- 1 tablespoon olive oil
- 2 lbs ground beef 80-90% lean
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick garlic powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick black pepper
- 8 ounces sliced mushrooms
- 1 small onion sliced
- 1 12 ounce container McCormick Simply Better Beef Gravy
- 1/2 cup beef broth or water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
GET THE WHOLE RECIPE HERE>> https://www.dinneratthezoo.com/slow-cooker-salisbury-steak/
Friday, June 23, 2017
Thursday, June 22, 2017
Thursday, May 4, 2017
Strawberry Triple Layer Cake
INGREDIENTS
- Cake Ingredients:
- 1 Box (18.25 Ounces) White Cake Mix
- 1- 3 Ounce Box Strawberry Jello
- 4 Large Eggs
- 1/2 Cup Sugar
- 1/4 Cup Flour
- 1/2 Cup Fresh Strawberries, Finely Chopped
- 1 Cup Vegetable Oil
- 1/2 Cup Milk
- Strawberry Buttercream Frosting:
- 1 Cup Unsalted Butter, Softened
- 2 (16 Ounce) Packages Powdered Sugar
- 1 Cup Fresh Strawberries, Finely Chopped
1.Make the Cake: Preheat the Oven to 350 degrees. Spray 3- 9 inch cake pans with nonstick cooking spray. Set aside.
2. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
3. Pour cake batter into prepared pans and bake until a tooth pick inserted into the center of the cakes comes out clean, about 23 minutes.
4. Cool cake in pans on rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
5. Meanwhile Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
6. Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
MORE RECIPES ON >> http://www.gonnawantseconds.com
Monday, April 24, 2017
The Best Healthier Brownies 40 mins to make, serves 1
Ingredients
Brownies:
- 1 and 1/2 cups dark chocolate chips separated, I use 53% cacao
- 1/4 cup + 2 tablespoons coconut oil LouAna brand recommended
- 1 cup vanilla Greek yogurt*
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar brown sugar can be substituted
- 3/4 cup oat flour just blend regular oats in your blender
Optional Frosting:
- 1/2 cup dark chocolate chips
- 2 tablespoons unsweetened vanilla almond milk or whatever milk you have on hand
- 2 tablespoons vanilla Greek yogurt
- 3/4- 1 & 1/4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love.)
- In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
- Microwave the coconut oil and measure the coconut oil in its melted, hot state.
- Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
- For best results I suggest using LouAna coconut oil as I've found other coconut oils vary in their baked taste and sometimes result in a bitter-tasting baked good.
- Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes) and not watery. If needed drab it with a paper towel after stirring and measuring it.
- Stir in the vanilla, salt, baking soda, and coconut sugar.
- In a blender or food processor put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. Measure the oat flour after blending and not before.
- Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
- Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
- Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
- Remove from the oven and allow to cool completely.
Optional frosting
- In a microwave safe bowl combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
- Stir in the Greek yogurt and then whisk in the powdered sugar.
- Start with 3/4 a cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
- Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
- Cover the brownies with the frosting.
- Remove the brownies using the overhang of the parchment paper or foil. Cut into pieces and enjoy.
Storing Notes:
- These are great warm but they are OUT OF THE WORLD good after being refrigerated overnight or for 6-8 hours (and eaten cold.) I never thought I would say a brownie is good cold but it tastes like brownie fudge after being chilled all night! 🙂 So when I make these now, I automatically just chill them overnight because that's the way we like them the best.
- However, they are also super good warmed up in the microwave for a few seconds before enjoying! Just be careful warming these as the frosting melts.
- Store brownies in an airtight container in the fridge for up to 3 days.
- Frosting doesn't freeze well, but the brownies do freeze well by being individually wrapped
MORE DELICOUS RECIPES >> http://www.chelseasmessyapron.com/
Monday, April 10, 2017
Easter Egg Coconut Cheesecake
PREP TIME
COOK TIME
TOTAL TIME
Easy cheesecake recipe topped with toasted coconut & chocolate Cadbury minis.
Author: Gina Kleinworth
Serves: 10
INGREDIENTS
Crust
- 9-10 graham cracker rectangles
- 6 tbsp butter- melted
- ⅓ cup granulated sugar
Filling
- 4 (8oz) pkgs cream cheese
- 1-1/4 cup granulated sugar
- 4 eggs- room temperature
- ¾ cup sour cream
- 1 tbsp coconut extract
Garnish
- 2 cups whipped topping
- ⅓ cup toasted coconut
- 10-12 chocolate Cadbury mini eggs
Make crust
- Place graham crackers in food processor & pulse until you have fine crumbs
- Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist
- Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass
- Place in freezer to set until you are ready to fill it
Filling
- Beat together cream cheese & sugar on medium until smooth & creamy.
- Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition
- Add sour cream & coconut extract & beat until well combined
- Pour batter into prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle with giggle a little until it cools
- (the beauty of the flexipan- no water bath needed)
- Remove cheesecake from the oven & allow to cool 30 minutes at room temperature, then place in refrigerator to continue cooling at least 6 hours but preferably overnight.
- Once cooled, place whipped topping in frosting bag with star tip & pipe a border around the edge of the cheesecake & a small circle in the center
- Top with toasted coconut & chocolate eggs
- Keep refrigerated until ready to serve
MORE GOODIE RECIPES ON >> http://www.kleinworthco.com/
Sunday, April 9, 2017
Friday, April 7, 2017
Wednesday, March 1, 2017
Friday, February 24, 2017
Vegetarian Lasagna 1.5 hrs to make, serves 8-10
- Prep Time: 40 mins
- Cook Time: 50 mins
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
INGREDIENTS
- 1 lb lasagne noodles*
- 28-32 oz marinara sauce
- 12 oz baby spinach*
- 3 cups chopped kale
- 20 oz sliced baby bella mushrooms
- 1/3 cup cooking sherry
- 15 oz ricotta
- 1 cup chopped basil
- 1 Tbsp fresh thyme
- 1/4 cup milk
- 1/2 tsp crushed red pepper, optional
- 2 cups shredded Raclette or Fontina cheese
- 1/2 cup shredded Gruyère or Pecorino Romano cheese
INSTRUCTIONS
prep the layers:
- Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
- Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water. Cook until wilted but still a bit crunchy, about 1 minute. Remove and drain the kale in a colander.
- Place the spinach in the steamer basket and lower into the water. Cook until wilted, about 30 seconds. Remove and drain.
- Once the greens are cool, squeeze out all the water you can.
- Place the mushrooms in a large skillet over medium-high heat. Cook, stirring every now and then, until they release their juices and the juices have nearly evaporated. Add the cooking sherry, toss, and let cook until the sherry is almost evaporated, and then remove from the heat.
- Mix the ricotta, basil, thyme, and milk together in a medium bowl. Add the crushed red pepper if you want a bit of spice.
make the lasagna:
- Oil a 9×13″ baking dish. Line the bottom with a single layer of lasagna noodles going in the short direction (you’ll have to cut them). Use the back of a spoon to spread about 1/3 of the ricotta mixture across them. Top with about 1/4 of the marinara, using the spoon to spread it out evenly.
- Top the marinara with 1/3 of the kale, spinach, and mushrooms, spreading them out evenly.
- Add another layer of the noodles going the opposite direction (lengthwise) and repeat the layering, then repeat everything again. You should have 3 layers of noodles topped with filling.
- Finish with a final layer of noodles topped with marinara sauce and covered with the two cheeses.
- Cover tightly with foil (if necessary, use toothpicks to make sure the foil doesn’t touch the top) and bake for 40 minutes. Uncover and turn on the broiler and cook for 10 minutes, until the top is golden brown in spots and bubbly.
- Cut with a sharp knife and serve immediately.
MORE AMAZING RECIPES AT >> MYCALIFORNIAROOTS
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