Easy Homemade Apple Fritters 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: •2 cups powdered sugar •1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
These are DELICIOUS so share with your friends <3 You need to prepare this recipe : First the sauce: You need 1/4 cup of mayonnaise And also one tablespoon drained horseradish Two tsp of ketchup Finally you need 1/4 teaspoon of Cajun seasoning For the pickles: Peanut or vegetable oil , for frying Half cup of all-purpose flour And 1 3/4 teaspoons Cajun seasoning Then half tsp of Italian seasoning 1/4 teaspoon cayenne pepper And Kosher salt Finally you need two cups sliced dill pickles, drained How to make this recipe : First step to prepare this recipe is to make the sauce: so first mix the mayonnaise, horseradish, ketchup & Cajun seasoning in a bowl; Then set aside. For fry the pickles: So heat one inch peanut oil in a pot over medium-high heat till a deep-fry thermometer registers 375 F. At the same time, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper , half tsp salt and half cup of water in a large bowl till smooth. Spread the pickles on paper towels & pat dry Second step : Now add 1/2 of the pickles to the batter then toss to coat. Then remove from the batter…
Southern Pecan Butterballs One of my all-time favorite recipes! Ingredients: 1 c butter, room temperature 1/2 c sifted powdered (confectioner’s) sugar 2 tsp pure vanilla extract 2 1/4 c all-purpose flour 1/4 tsp salt 3/4 c finely chopped toasted nuts* powered (confectioner’s) sugar * HOW TO TOAST NUTS – SPREAD NUTS IN A SINGLE LAYER ON A BAKING PAN (ONE WITH WALLS IS BEST) FOR TOASTING IN THE OVEN. COOK AT 400 DEGREES F FOR 7 TO 10 MINUTES OR UNTIL THE NUTS START TO TURN GOLDEN. SHAKE THE PAN HALFWAY THROUGH TOASTING. Directions: 1. In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour. 2. Preheat oven to 400 degrees F. 3. Roll dough into 1-inch balls. Place onto ungreased cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish. 4. While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a…
Ingredients 12 bacon strips, diced 1 loaf (1 pound) frozen bread dough, thawed… 2 tablespoons olive oil, divided 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 envelope (1 ounce) ranch salad dressing mix Directions In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. SHARE WITH YOUR FRIENDS <3 SHARE* LIKE* TAG* COMMENT*
Chocolate Chip Oreo Cheesecake Ingredients one package Oreo cookies (about 18 cookies) 1/2 cup (1 stick) butter thres large eggs tow teaspoons vanilla extract one teaspoon flour one cup mini chocolate chips thres (8 oz.) packages cream cheese, softened one (14 oz.) can sweetened condensed milk Instructions PRE-STEP: Preheat oven to 300F degrees. Line a 9 x 9 inch baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray. Set aside. STEP 1: Using a food processor, pulse Oreo cookies and butter together until crumbly. STEP 2: Press cookie crumbs onto bottom of prepared pan. Set aside. STEP 3: Using an electric or stand mixer, beat cream cheese until light and fluffy. STEP 4: Add condensed milk and beat until smooth. STEP 5: Add eggs and vanilla extract. Mix well. STEP 6: In a small bowl, coat 1/2 cup of mini chocolate chips in the flour. Mix coated mini chocolate chips into cream cheese mixture. STEP 7: Pour cream cheese mixture into baking pan. Sprinkle the remaining (non-coated) mini chocolate chips on top of cream cheese mixture. STEP 8: Bake for 1 hour or until cheesecake springs back when touched. Let cool at room…
Southwestern Chicken Casserole 12 ounces boneless, skinless chicken breast halves, cut into strips 2 cloves garlic, minced 1 teaspoon chili powder 2 teaspoons canola oil 1 onion, halved and thinly sliced 1 red or green bell pepper, chopped 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 1/2 cup salsa 4 (6-inch) no-added-salt corn tortillas, torn 3/4 cup reduced-fat, shredded Jack cheese 1/2 cup cherry tomatoes, chopped 1/2 avocado, pitted, peeled and chopped cilantro leaves, for garnish Preheat oven to 350 degrees F. Coat a large, nonstick skillet with cooking spray. In a medium bowl, combine chicken, garlic and chili powder. Add to skillet and cook over medium-high heat for 4-6 minutes, or until chicken is cooked through and no longer pink, stirring frequently. Remove chicken from skillet; set aside. Add oil to hot skillet. Add onion and pepper; cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach. Coat a 2-qt. baking dish with cooking spray. Spread about 1/2 cup salsa in bottom of dish. Top with half the tortilla pieces, half of chicken mixture, and half of vegetable mixture. Pour half of remaining salsa over vegetables and top with half the cheese….
FROZEN MARGARITA YOGURT POPS INGREDIENTS 1 4-pack Yoplait Margarita Yogurt* 1 lime 2 tablespoons coarse salt DIRECTIONS Open yogurt packs. Slice lime into thin slices. Use a sharp knife to make a small slit in the center of each lime. Press a small wooden ice cream spoon (or wooden popsicle stick) halfway through the center of the lime. Place lime with stick on top of each yogurt pack. Sprinkle limes with kosher salt. To un-mold, gently pull stick and pop out of carton. Enjoy immediately! * Lime Yoplait yogurt can be substituted – or any favorite yogurt flavor.
BREAKFAST CUPCAKES Ingredients: 1 20 ounce package pre-shredded hash brown-style potatoes 2 large eggs, lightly beaten 4 tablespoons flour 1 small sweet onion, coarsely grated 2 thick slices deli ham, chopped into small bits (about 1 cup) 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper to taste 1 dozen eggs, scrambled* chives for garnish Directions: Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. Source: facebook
Mouthwatering Crock Pot Beef & Noodles Basically effortless cooking with crockpot. Sooo delicious!! Beef- roast 3-5 pounds Italian Dressing pack French Onion Soup packet Large package of noodles Corn starch as needed 1 cup of water Directions Put your beef in the crock pot and place it on high which takes 4-6 hrs. If you throw it in before work you would want to put it on low. Add your Italian dressing and French Onion Soup mix and 1 cup of water. Once the meat is done remove it from the crock pot and shred the beef. Take the broth from the crock pot and pour it into a pan and add your cornstarch. Start with 1/4 cup of corn starch and add more as needed. You want it to thicken a little. Cook your noodles. Once they are cooked, drain. Pour into a large bowl, add your beef, gravy and stir together.
The Grinch 3 oz peach schnapps 3 oz Bacardi® 151 rum 12 oz orange juice 4 oz Sprite® soda …Midori optional 3 oz Blue Curacao liqueur
GRILLED TOASTER STRUDEL STRAWBERRY SHORTCAKE INGREDIENTS 4 Pillsbury™ Toaster Strudel™ frozen strawberry pastries 2 cups strawberries, sliced 3 tablespoons sugar 1 cup whipped cream DIRECTIONS Preheat grill to medium-low heat. Place Toaster Strudels directly on grill grate and cook for 3-5 minutes or until thoroughly cooked and heated throughout, turning once with a spatula to allow both sides to get flaky and golden. Remove Strudels from the grill to a cutting board, allow them to cool slightly. In a small bowl, stir together strawberries and sugar. Use a fork to lightly mash the strawberries. Being careful because the inside filling will be hot, cut each Strudel in half with a sharp knife. Place one half of each Strudel on four dessert plates, then spoon strawberry mixture over it, add whipped cream and the other half of the Strudel. Top with whipped cream and garnish with a few more strawberries if desired. Serve immediately.
Peanut Butter Brownie Oreo Patties~ Yummy~ -Ingredients: Oreos Peanut Butter Box of Brownie Mix -Preheat oven to 350 degrees Fahrenheit -Take two oreos and stack them with peanut butter (A layer in the middle and on top). -Place the stack in a cupcake liner. -Place liners in a muffin tin. -Make brownie mix according to box -Pour brownie mix over cookie stack -Bake for 20 minutes or until cooked -Pull out of the oven and let cool -Enjoy!
Sea Salt Caramel Carrot Poke Cake You won’t be sorry making this cake! Absolutely amazing! Makes a 9 x 13 Cake Cake Ingredients: 1 box Carrot Cake Mix 1 package Instant Vanilla Pudding 4 Eggs 1/2 cup Milk 1 cup Sour Cream 3/4 cup Vegetable Oil 1 1/2 cups Chopped Pecans (Optional) 14 oz. can Sweetened Condensed Milk Frosting Ingredients: 2 cups Heavy Cream 1/3 cup Instant Cheesecake Pudding 1/2 cup Confectioners’ Sugar Topping: Stonewall Kitchen Sea Salt Caramel Sauce 1/2 cup Chopped Pecans Directions: Preheat 350 F. Combine cake ingredientsexcept for Sweetened Condensed Milk and mix until combined. Pour batter into a greased 9 x 13 inch pan.Bake for 40-45 minutes. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own. Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times. Pour sweetened condensed milk over the cake and let set over night. Once cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake. Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 – 30 seconds. Pour Sea Salt Caramel Sauce over the frosting and…
Apple Pie Tacos 4 Apples peeled & sliced ½ C Sugar 2 tsp Cinnamon ½ tsp Nutmeg ½ C Water Tortilla’s (flour) 6″ size Oil (for frying tortillas) 1/2 c sugar-cinnamon mixture Whipped cream Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
This is an amazing recipe from Tipsy Bartender Source : You Tube/Tipsy Bartender
BANANA PUDDING & VANILLA WAFERS Original recipe makes 1 – 9×13 inch dish Change Servings 1 (8 ounce) package cream cheese 1 (14 ounce) can sweetened condensed milk 1 (5 ounce) package instant vanilla pudding mix 3 cups cold milk 1 teaspoon vanilla extract 1 (8 ounce) container frozen whipped topping, thawed 4 bananas, sliced 1/2 (12 ounce) package vanilla wafers 1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 2.Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill
Oven Baked Cabbage Rolls 12 cabbage leaves 1 pound ground beef 3/4 cup cooked rice 1/2 cup finely chopped onion 2 cloves garlic, minced 1 egg 2 teaspoons salt 1 teaspoon pepper 1/2 cup milk Sauce: 1 cans (8 ounces ) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 3 tablespoons sugar 2 tablespoons vinegar 1/2 cup water 2 tablespoons cornstarch mixed with 1/4 cup cold water Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.
Cheesecake Stuffed Strawberries 1 pound strawberries 8 ounces cream cheese, at room temperature 1 teaspoon vanilla 4 tablespoons powdered sugar ⅓ cup roasted, salted almonds, chopped Instructions Core strawberries and cut out additional space in the center of the berry (You’ll need a little extra room for the filling!)Place cream cheese, vanilla and powdered sugar in a small bowl and beat together until smooth. Place filling in a piping bag or a plastic sandwich bag with a corner cut off. Evenly pipe filling into strawberries. Sprinkle top of filling with chopped almonds. Refrigerate for up to 4 hours or serve immediately. Notes Plan to serve the berries immediately if using a cookie or cracker topping so the crushed bits don’t get soggy sitting on the cheesecake filling.