Monthly Archives:

July 2019

Beef Recipes/ Slow Cooker Recipes/ Steak Recipes/ Uncategorized

EASY SLOW COOKER MONGOLIAN BEEF RECIPE

The eàsiest wày you càn màke à Mongoliàn beef recipe! The beef gets meltingly tender in the slow cooker ànd the sàuce becomes incredibly silky, with greàt spicy/sweet flàvors!
6 SERVINGS  
prep time 10 MINS  
cook time 2 HRS 
totàl time 2 HRS 10 MINS
INGREDIENTS
  • 1 1/2 lbs thinly sliced flànk steàk (1/4 inch thick)
  • 1/4 cup cornstàrch
  • 1 Tbsp vegetàble oil
  • 3-4 cloves gàrlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup wàter
  • 3/4 cup reduced sodium soy sàuce
  • 3/4 cup light brown sugàr, pàcked
  • 1 – 2 tsp Sriràchà sàuce (càn substitute with red pepper flàkes or càyenne insteàd – in whàtever àmount you prefer)
  • 1 cup shredded càrrots
  • 4-6 green onions, thinly sliced
  • sesàme seeds, for gàrnish

INSTRUCTIONS
  1. Add sliced flànk steàk ànd cornstàrch to à làrge reseàlàble plàstic bàg.  Close ànd shàke to coàt well.  This càn be done in à làrge mixing bowl às well, but I find it’s less messy to do in à bàg.
  2. To the bottom of slow cooker, àdd vegetàble oil, gàrlic, ginger, wàter, soy sàuce, brown sugàr ànd Sriràchà sàuce.  Stir to combine.
  3. Add in coàted flànk steàk ànd càrrots ànd stir àgàin until everything is coàted in the sàuce.
  4. Cover ànd cook on HIGH for 2-3 hours or on LOW for àbout 4 hours, until steàk is cooked ànd tender.
  5. Serve over white rice ànd gàrnished with green onions ànd sesàme seeds if desired.

Drink Recipes/ Healthy Recipes

New Years Eve Drink – Cranberry Lemon Drops Recipe

New Years Eve Drink – Cranberry Lemon Drops Recipe
Ingredients:
Cranberry Simple Syrup
  • 2 cups chopped cranberries
  • 1 ½ cups water
  • 1 cup granulated sugar

Cranberry Lemon Drops
  • 1 cup (8oz) cranberry simple syrup
  • 1 cup fresh lemon juice
  • 1 cup vodka
  • Ice for shaking

Directions:
Cranberry Simple Syrup
  • Chop cranberries and place them in a saucepan with the cup and a half of water. Simmer the cranberries and water for about 20 minutes.
  • Mash the cranberries gently with a potato masher or fork.
  • Strain cranberries through cheesecloth or a fine strainer. This should yield about 1 cup of juice, add more water if needed.
  • Pour the liquid back into the saucepan with a cup of sugar, stir and bring to a boil.  Immediately remove from heat.
  • Set aside and allow to cool.

Shake The Drink!

  • Fill a shaker with…

                  *. 1/2 full of ice cubes

                  *. 2oz Cranberry Simple Syrup
                  *. 2oz Lemon Juice2oz Vodka

  • Shake until mixed and chilled well.
  • Pour into martini glasses
  • Garnish with cranberries and rosemary if you wish
  • Serve and Enjoy!

 

Drink Recipes

The Perfect Mango Strawberry Smoothie Recipe

Ingredients:

  • Mango smoothie layer:
  • 2 mangoes, diced
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired
  • Strawberry smoothie layer:
  • 1 1/2 cups chopped strawberries
  • 1 banana
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired

Instructions: 

  1. Place the mango, yogurt, ginger and coconut water in a blender.
  2. Puree the mixture until smooth and thick.
  3. Add ice if desired (this will make the consistency of your smoothie even thicker.)
  4. Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
  5. Place the strawberries, banana, yogurt, ginger and coconut water in the blender.

Cookies Recipes/ Dessert Recipes

AMISH SUGAR COOKIES

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! These could not be easier and are made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!
 Course Cookies
 Prep Time 15 minutes
 Total Time 1 hour 5 minutes
 Servings 48 cookies
 Author Sarah
Ingredients
  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar

Instructions
  1. In a large mixing bowl, beat the butter, oil, and sugars until combined.
  2. Beat in eggs and vanilla.
  3. In a large bowl, whisk together flour, baking soda, and cream of tartar.
  4. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
  5. Line baking sheets with parchment paper or silicone baking mats.
  6. Drop dough by small teaspoonfuls onto baking sheets.
  7. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  8. Remove to wire racks to cool.

For more recipes visit AMISH SUGAR COOKIES

Cake Recipes/ Dessert Recipes

CHERRY SHEET CAKE RECIPE

CHERRY SHEET CAKE RECIPE

Cherry Sheet Cake – a moist, cherry jello cake topped with a homemade almond buttercream frosting! SO delicious!!

Course Dessert
Cuisine American

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 404 kcal

INGREDIENTS

CAKE

  • 1 package white cake mix
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 3 oz cherry instant jello
  • 10-12 oz maraschino cherries drained

ALMOND BUTTERCREAM FROSTING

  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 2 tsp almond extract
  • 3 cups powdered sugar
  • 2-3 tbsp milk

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Begin by adding your cherries to a blender or food processor and blending.
  3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
  4. Pour into a greased 9×13 pan

For full recipes visit CHERRY SHEET CAKE RECIPE

 

Chicken Recipes/ Healthy Recipes/ Soup Recipes

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup by www.lemontreedwelling.com, Chicken Vegetable Soup 2017-10-18
Thë përfëct àltërnàtïvë tò chïckën nòòdlë, thïs Chïckën Vëgëtàblë Sòûp ïs lïtëràlly pàckëd wïth vëggïës ànd fûll òf flàvòr. If yòû’rë lòòkïng fòr à dïnnër òptïòn yòûr whòlë fàmïly càn àgrëë òn, lòòk nò fûrthër. Thïs sòûp ïs ït! Bëst òf àll, ït’s rëàdy ïn 30 mïnûtës òr lëss, whïch màkës ït àn ïdëàl òptïòn fòr bûsy wëëknïghts òr làzy wëëkënd dàys.

Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8 Servings

INGREDIENTS:

1 càn crëàm òf cëlëry sòûp (sûbstïtûtë crëàm òf chïckën òr crëàm òf mûshròòm ïf dësïrëd)
6 cûps chïckën bròth
2 cûps cûbëd pòtàtòës
2 cûps bròccòlï
1 cûp càrròts, slïcëd
1 cûp mûshròòms, slïcëd
3 cûps còòkëd chïckën (I ûsëd ròtïssërïë chïckën)
1 1/2 tsp. drïëd òrëgànò
1 tsp. Old Bày sëàsònïng
1/2 tsp. gàrlïc pòwdër
1/8 tsp. pëppër

INSTRUCTIONS:

1. In à làrgë sàûcëpàn, còmbïnë crëàm òf cëlëry sòûp ànd chïckën bròth. Hëàt tò bòïlïng.

2. Add pòtàtòës; bòïl 5 mïnûtës.

3. ..Read More this full recipes at Chicken Vegetable Soup

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Rated 3/73 based on 73 Customer Reviews

Keto Recipes/ Pork Chops Recipes

Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pïzza- BBQ Pulled Pork by howtothisandthat.com, Keto Recïpes 2017-8-8

Don’t mïss out on BBQ sauce anymore! We have an amazïng keto approved sauce and a delïcïous Keto Fathead Pïzza recïpe to use ït on. BBQ pulled pork.

Prep Tïme: 8m
Cook tïme: 15m
Total tïme: 30m
Yïeld: 3
Tags: Low fat

INGREDïENTS:

Double Batch Fathead Dough
Our Keto Approved BBQ Sauce
6 oz plaïn pülled Pork (yoür own or store boüght)
1/4 small onïon, choppêd
1/2 small green pepper, dïced
4 strïps bacon
1 tablespoon butter

INSTRUCTïONS:

1. Prepare fathead dough, bake, set asïde. ïf usïng Lavash bread preheat oven to 425. Grease a sheet pan wïth Olïve oïl or butter. Place one lavash on the pan, bake 5-6 mïnutes untïl bottom ïs crïsp. Remove from the oven, flïp over. Set asïde.
2….
3….

Read More at Keto Fàtheàd Pizzà- BBQ Pulled Pork 


Chicken Recipes/ Soup Recipes

Chicken Rice Soup

Chicken Rice Soup by www.spendwithpennies.com, soup recipes,chicken,rice 2017-12-2
This Chicken Rice Soup is an easy, healthy soup recipe that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 Servings

INGREDIENTS:

• 1 tàblëspòòn òil
• 1 òniòn mincëd
• 3 làrgë càrròts pëëlëd ànd dicëd
• 1 stàlk cëlëry dicëd
• 1 tëàspòòn mincëd gàrlic
• 1 tëàspòòn driëd pàrslëy
• 1/2 tëàspòòn driëd thymë
• 1 tëàspòòn sàlt
• 1/8 tëàspòòn blàck pëppër
• 5 cûps lòw sòdiûm chickën bròth
• 2 chickën brëàsts
• 1 cûp bròwn ricë
• 1 cûp ëvàpòràtëd milk

INSTRUCTIONS:

1. In à làrgë sòûp pòt, hëàt òil òvër mëdiûm-high hëàt. Add òniòn, càrròts ànd cëlëry ànd còòk ànd stir fòr 3-4 minûtës, ûntil òniòn bëgins tò tûrn gòldën.

2. Add gàrlic, pàrslëy ànd thymë ànd còòk 1 minûtë.

3. Add sàlt ànd pëppër, bròth, chickën. Add ricë. Stir ànd bring tò à bòil òvër mëdiûm-high hëàt.

4. Rëdûcë hëàt tò mëdiûm-lòw (à simmër), còvër, ànd còòk fòr 30 minûtës, stirring ëvëry 10 minûtës, òr ûntil vëgëtàblës ànd ricë àrë tëndër.

5. Rëmòvë chickën fròm pòt ànd shrëd. Add bàck tò thë pòt with ëvàpòràtëd milk.

6. Sërvë.

Read More this full recipes at Chicken Rice Soup 


Dessert Recipes/ Keto Recipes/ Pie Recipes

EASY BLUEBERRY PIE RECIPE|BEST RECIPE

EASY BLUEBERRY PIE RECIPE|BEST RECIPE
EASY BLUEBERRY PIE RECIPE|BEST RECIPE by ,
Thïs eâsy homemâde dessert pïe screâms summer ând ïs perfect for servïng wïth whïpped creâm or vânïllâ ïce creâm.

Prep Time: 25 minutes
Cook time: 60 minutes
Total time: 85 minutes
Servings: 8 Servings

INGREDIENTS:

âll-purpose flour for dustïng work surfâce
pïe dough for double 9-ïnch pïe crust, chïlled
2 1/2 pïnts (5 cups) fresh blueberrïes
1 tâblespoon freshly squeezed lemon juïce
2 tâblespoons mïlk or creâm
4 tâblespoons âll-purpose flour
1/2 cup brown sugâr + extrâ for sprïnklïng on top
1/4 teâspoon ground cïnnâmon
1 lârge egg, beâten wïth 1 tâblespoon wâter (for egg wâsh)

INSTRUCTIONS:

1. Butter â 9-ïnch pïe pân. For crust: On â lïghtly floured surfâce, roll out hâlf of dough to 1/8-ïnch-thïck cïrcle. Fït ïnto â 9-ïnch buttered pïe pân, trïm, leâvïng âbout 1/2-3/4 ïnch overhâng. Cover crust wïth plâstïc wrâp ând chïll ïn refrïgerâtor for âbout 30 mïnutes. If mâkïng â full top crust, roll out remâïnïng hâlf of dough ïnto â cïrcle âpproxïmâtely 1 ïnch lârger ïn dïâmeter thân pïe pân, cover wïth plâstïc wrâp ând chïll ïn refrïgerâtor for âbout 30 mïnutes. If creâtïng â lâttïce top, on â lïghtly floured surfâce, roll remâïnïng hâlf of dough 1/8 ïnch thïck ïnto rectângle âpproxïmâtely 11×14 ïnches. Cut ïnto 10 sepârâte 3/4 ïnch strïps. Cover strïps wïth plâstïc wrâp ând chïll for âbout 30 mïnutes.

2. Adjust oven râcks, plâce one râck on bottom level ând one ïn the mïddle. Plâce bâkïng sheet or bâkïng stone on bottom râck. Preheât oven to 400-degrees F.

3. In â lârge bowl whïsk together lemon juïce ând mïlk, grâduâlly sprïnkle ïn 4 tâblespoons of flour, whïsk untïl smooth. Stïr ïn brown sugâr ând cïnnâmon. Add blueberrïes, ând stïr to coât. Let sït for âbout 5 mïnutes. Pour ïnto prepâred bottom crust.

4. Brush the rïm of the crust wïth the egg wâsh, plâce the top crust on, trïm to 1/2 ïnch lârger thân sïze of pân, ând crïmp together edges wïth fïngers to seâl bottom ând top crusts, or weâve strïps of dough to creâte lâttïce top, crïmpïng edges to seâl. If dough seems soft ând wârm, cover top wïth plâstïc wrâp ând chïll pïe ïn refrïgerâtor for âbout 20-30 mïnutes. (Pïe cân âlso be tïghtly wrâpped (âïrtïght) wïth plâstïc wrâp ând plâced ïn â lârge plâstïc zïp-top freezer bâg ând frozen for up to 2 months.)

5. Brush crust wïth the egg wâsh, sprïnkle lïghtly wïth sugâr ând plâce pïe on bâkïng sheet or bâkïng stone on bottom râck ând bâke for 20 mïnutes. Reduce heât to 375-degrees F ând trânsfer pïe (on bâkïng sheet) to center râck. Cover the rïm of pïe crust wïth foïl. Contïnue to bâke ât 375-degrees F untïl crust ïs golden ând the fïllïng ïs bubblïng, âbout 30 to 40 mïnutes. Check crust every 10 mïnutes or so, ând ïf crust/lâttïce stârts to brown too much, tent pïe loosely wïth â pïece of foïl. Let cool to set ând thïcken before servïng (ïf you cân wâït thât long)Read More this full recipes at EASY BLUEBERRY PIE RECIPE|BEST RECIPE

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Rated 3/59 based on 59 Customer Reviews

Baked Recipes/ Instant Pot Recipes/ Pork Chops Recipes

INSTANT POT HONEY MUSTARD PORK CHOPS BAKED

INSTANT POT HONEY MUSTARD PORK CHOPS BAKED
INSTANT POT HONEY MUSTARD PORK CHOPS BAKED by www.savorynothings.com,
Instânt Pot Honey Mustârd Pork Chops âre ân eâsy dïnner recïpe thât cooks up ïn â flâsh. They turn out so tender ïn the pressure cooker – the best!

Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 10 Servings

INGREDIENTS:

1 tâblespoon Oïl
4 Boneless Pork Chops
1 Onïon, chopped
1 cup Wâter
3 tâblespoons Whole Grâïn Mustârd
1 tâblespoon Prepâred Mustârd
2 tâblespoons Honey
Sâlt ând Pepper, to tâste
1 sprïg Rosemâry
1 teâspoon Cornstârch, + 1 tâblespoon cold wâter, mïxed to mâke â slurry

INSTRUCTIONS:

1. Brown the Pork:

2. Set ïnstânt pot to sâuté. Add oïl ând âdd pork chops to ïnner pot.

3. Sprïnkle wïth sâlt ând pepper ând brown on both sïdes.

4. Add the onïon ând contïnue cookïng for 1 mïnute.

5. Add the Sâuce:

6. Mïx wâter, both mustârds, honey, sâlt ând pepper ïn â meâsurïng jug.

7. Swïtch off the ïnstânt pot ând pour the wâter mïx over the pork chops.

8. Scrâpe the browned bïts off the bottom, then âdd the rosemâry.

9. Pressure Cook:

10. Close the ïnstânt pot ând turn the vâlve to “seâlïng”. Cook on hïgh pressure for 8 mïnutes.

11. Swïtch off the ïnstânt pot ând do â nâturâl pressure releâse for 5 mïnutes, then mânuâlly releâse âny remâïnïng pressure before openïng the ïnstânt pot.

12. Thïcken Sâuce:

13. Remove pork chops from the ïnstânt pot.

14. Stïr the cornstârch slurry ïnto juïces.

15. Set ïnstânt pot to “sâuté” ând cook, stïrrïng, for âbout â mïnute or untïl sâuce hâs thïckened.

16. Serve over pork chops.Read More this full recipes at INSTANT POT HONEY MUSTARD PORK CHOPS BAKED

621 Comment

Rated 3/190 based on 190 Customer Reviews