10 Minutes to Dinner
It’s every busy mom’s dilemma: the kids are hungry, dinnertime is fast approaching and you’re out of time—and inspiration!—to whip up a nutritious meal for the family. Instead of heading to the takeout window (again), check out the 51 quick and easy recipes that follow. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.
Irish Car Bomb Cupcakes Recipe
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot
Hash-brown casserole | The Wanna be Country Girl
This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy. You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! the wanna be country girl – Caroline
S'more Cupcakes Recipe at WomansDay.com- Dessert Recipes
6 graham cracker boards (oblongs) 2 tablespoon(s) each sugar and melted butter 1/2 cup(s) mini semisweet chocolate chips 2 1/4 cup(s) all-purpose flour 1 1/2 cup(s) sugar 3/4 cup(s) unsweetened cocoa powder 3/4 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 1/4 cup(s) buttermilk 2 large eggs 1/2 cup(s) each canola oil and water 1 tablespoon(s) Tbsp vanilla extract 6 large egg whites 1 1/2 cup(s) sugar 1/2 teaspoon(s) cream of tartar 1 teaspoon(s) vanilla extract Small handheld butane torch Heat oven to 350ºF. Line 24 muffin cups with paper liners. Process graham crackers in food processor until fine crumbs. Pipe topping onto each cupcake. Here are some alternate versions of this recipe created by our wonderful community of chefs!
The Baker's Daughter: Polka dot cheesecake
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.
Cinnamon Toast Rolls
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
cookie dough truffles « The Domestic Mama & The Village Cook
Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there) So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. So, drizzle or dip and store these babies in the fridge.
Mmmm…Molasses « Romancing the Stove
Yep, that’s right, molasses cookies! Molasses scream Fall to me. I’m not a huge fan of the rock-hard molasses cookies that almost chip your teeth when you eat them. Chewy Molasses-Spice Cookies from Martha Stewart 2 cups all-purpose flour (spooned and leveled) 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 large egg 1/4 cup molasses Preheat oven to 350 degrees. With an electric mixer, beat butter and remaining cup of sugar until combined. Pinch off and roll dough into balls, each equal to 1 tablespoon. Arrange balls on baking sheets, about 3 inches apart. Like this: Like Loading...
