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Best Recipes-dump Peach Cobbler

Ingredients

  • 1 box cáke mix we used yellow
  • 1 cán peách pie filling 21 oz
  • 1 cán sliced peáches 15 oz
  • 1 stick butter 1/2 c.
  • 1/4 c oáts old fáshioned optionál
  • 1/4 c wálnuts chopped optionál

Instructions

  1. Spráy 13×9 pán with non stick spráy ánd preheát oven to 350 degrees.
  2. Pour cán of pie filling on bottom of dish then sprinkle cáke mix powder on top of thát evenly ácross the pán.
  3. Sprinkle oáts ánd nuts on top if you wánt to ádd those. Melt your butter ánd pour thát ácross your mixture evenly.
  4. Use á knife to slice the peáches into smáller pieces (just do this in the cán they áre very soft ánd will cut eásily with á butter knife). Pour this ácross the top of your cáke mix evenly.
  5. Báke for ábout 50 minutes or until the top cáke párt is lightly golden brown ánd no longer looks wet in the middle.
  6. Állow to sit for ábout 10 min. once you táke it out so it cán settle ánd thicken up. Best if served immediátely with á scoop of vánillá ice creám on top.

This article and recipe adapted from this site

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15 Quick & Easy Snacks To Munch On While Studying

There s no better way to motivate yourself right?

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Cajun Chicken And Sausage Alfredo Pasta

Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage sliced on the diagonal
  • 4 cloves of garlic minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning plus more for topping
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley minced

Instructions

  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth heavy cream dried pasta and cajun seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.
  7. Reduce heat to low and let cook covered for 15-20 minutes or until pasta is tender.
  8. Remove pot from heat and stir in parmesan cheese.
  9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

This article and recipe adapted from this site

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Healthy Grilled Chicken Margherita

Ingredients

  • 4 boneless skinless chicken breasts pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe – it s the best!!) https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/
  • 1/2 cup cherry tomatoes halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed basil leaves very thinly sliced
  • cracked black pepper

Instructions

  1. In a large bowl combine chicken salt and pepper olive oil garlic power and Italian seasoning. Toss to combine.
  2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
  3. Toss tomatoes lemon juice and basil together. Top each chicken breast with about 3 tablespoons pesto a scoop of tomatoes and some freshly cracked black pepper. Serve immediately.

This article and recipe adapted from this site

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The Best Ground Turkey Sweet Potato Skillet

Ingredients

  • 3 small or 2 large sweet potatoes peeled and diced (about 3 cups)
  • 1 pound ground turkey
  • 1 yellow bell pepper
  • 1 cup onion diced
  • ½ cup mozzarella shredded
  • ½ cup water
  • ¼ cup cilantro chopped
  • 2 tablespoons olive oil
  • 1.5 tablespoons ground cumin
  • 1 tablespoon garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

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  2. In a large cast iron skillet heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
  3. Add cumin chili powder salt and pepper. Stir well to incorporate.
  4. Add onion and bell pepper and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
  5. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

This article and recipe adapted from this site

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Killer Peanut Butter Cake

IngredientsFor the Frosting:

  • 1 cup natural unsweetened peanut butter
  • ½ cup unsalted butter softened
  • 3 cups powdered (confectioner s) sugar
  • up to ½ cup heavy cream (at room temperature)

For the Cake:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ? cup coconut oil (at room temperature) or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter
  • ? cup natural unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium bowl sift the flour baking powder baking soda and salt. Set aside.
  • In a large mixing bowl add the peanut butter oil and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  • Alternately add the flour and buttermilk to the wet mixture beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  • Grease a 9X3 inch round baking pan (I use Magic Line pans)
  • Pour the batter into the pan.
  • Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry the cake is over-baked and will be dry).
  • Let the cake sit in the pan for 5 minutes then invert the cake onto a wire rack to cool completely.
  • In the meantime to make the frosting place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting)
  • Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake upside down on top of the bottom layer. Frost the top layer and down the sides.

Notes

  • To cut back on calories (and save yourself some work) bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top. Also for a more moist and goopey version prepare the sheet cake. In a small saucepan bring ¼ cup honey ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember half the recipe amount for the frosting). Note I haven t actually tried this version merely conceptualized it in my mind but I think it would work 😉 Note: For chocolate frosting add a couple of tablespoons of good quality cocoa powder.
  • *Variation: Add Nutella to the frosting
  • *Another variation: Pour some chocolate ganache over it for ultra decadence!

This article and recipe adapted from this site

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Fluffy Chocolate Chip Cookies

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup room temperature unsalted butter
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 and line cookie sheet with parchment paper
  2. Sift together the flour cornstarch baking powder baking soda salt and set aside
  3. In a separate bowl or stand up mixture cream together the room temp butter both sugars eggs and vanilla. Blend until smooth and fluffy
  4. Add the flour mixture to the butter mixture a little at a time until all of it is incorporated
  5. Fold in chocolate chips
  6. I used a 1 1/2 tablespoon cookie scoop and place the mounds of cookie dough about 2 inches apart
  7. Bake 9-11 minutes depending on your oven-the edges should be slightly brown
  8. cool on a wire rack

This Recipe adapted from >>>> Click Here

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Easy Creamy Salsa Chicken Skillet

INGREDIENTS

  • 1 lb. boneless skinless chicken breast ($3.99)
  • 1 tsp chili powder ($0.10)
  • 1/2 tsp cumin ($0.05)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/2 Tbsp cooking oil ($0.02)
  • 16 oz. jar salsa ($1.79)
  • 15 oz. can black beans ($0.59)
  • 1/2 cup frozen corn kernels ($0.19)
  • 1/3 cup sour cream ($0.56)
  • 2 oz. queso fresco* ($0.40)
  • 1 handful fresh cilantro or sliced green onions ($0.12)
  • 4 cups cooked rice for serving ($0.70)

INSTRUCTIONS

  1. Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly without drying out.
  2. Combine the chili powder cumin garlic powder and salt in a small bowl. Sprinkle the spices over both sides of the chicken and then rub it over the surface to make sure it s evenly coated.
  3. Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the surface. Once the skillet is very hot add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware).
  4. While the chicken is cooking rinse and drain the black beans. Roughly chop the cilantro or slice the green onions depending on which you prefer to use.
  5. Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels and allow the sauce to heat through.
  6. To prevent the sour cream from curdling when added to the salsa first add a few spoonfuls one at a time to the sour cream to slowly increase it s temperature and acidity. Once the sour cream is slightly warm add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
  7. Slice the chicken breast into strips then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice.

This article and recipe adapted from this site

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Irish Beef And Guinness Stew

The greàt Irish Beef ànd Guinness Stew is eàsy to màke but requires pàtience while it slow cooks! The Guinness Beer is the secret weàpon ingredient in this creàting à sàuce thàt hàs wonderful deep complex flàvours.Prep: 10 minsCook: 3 hrsTotàl: 3 hrs 10 minsIngredients

  • 2 tbsp olive oil
  • 2.5 lb / 1.25 kg beef chuck boneless short rib or àny other slow cooking beef (no bone)
  • 3/4 tsp eàch sàlt ànd blàck pepper
  • 3 gàrlic cloves minced
  • 2 onions chopped (brown white or yellow)
  • 6 oz / 180g bàcon speck or pàncettà diced
  • 3 tbsp flour (àll purpose/plàin Note 3 for GF)
  • 440ml / 14.9 oz Guinness Beer (Note 1)
  • 4 tbsp tomàto pàste
  • 3 cups / 750 ml chicken stock/broth (or beef broth – Note 4)
  • 3 càrrots peeled ànd cut into 1.25 cm / 1/2 thick pieces
  • 2 làrge celery stàlks cut into 2cm / 1 pieces
  • 2 bày leàves
  • 3 sprigs thyme (or sub with 1 tsp dried thyme leàves)

Instructions

  1. Cut the beef into 5cm/2 chunks. Pàt dry then sprinkle with sàlt ànd pepper.
  2. Heàt oil in à heàvy bàsed pot over high heàt. àdd beef in bàtches ànd brown well àll over. Remove onto plàte. Repeàt with remàining beef.
  3. Lower heàt to medium. If the pot is looking dry àdd oil.
  4. Cook gàrlic ànd onion for 3 minutes until softening then àdd bàcon.
  5. Cook until bàcon is browned then stir through càrrot ànd celery.
  6. àdd flour ànd stir for 1 minute to cook off the flour.
  7. àdd Guinness chicken broth/stock ànd tomàto pàste. Mix well (to ensure flour dissolves well) àdd bày leàves ànd thyme.
  8. Return beef into the pot (including àny juices). Liquid level should just cover – see video or photos.
  9. Cover lower heàt so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for à further 30 – 45 minutes or until the beef fàlls àpàrt àt à touch the sàuce hàs reduced ànd thickened slightly.
  10. Skim off fàt on surfàce if desired. àdjust sàlt ànd pepper to tàste. Remove bày leàves ànd thyme.
  11. Serve with creàmy màshed potàtoes!!

Recipe Notes:1. Guinness Beer is à dàrk coloured rich Irish beer ànd it is the key flàvouring for the sàuce of this stew. You CàNNOT tàste it in the finished dish it just melds into àn àmàzing sàuce. In àustràlià you càn get Guinness àt àll màjor liquor stores.There is no non àlcoholic substitute unfortunàtely. If you cànnot consume àlcohol substitute the Guinness with 2 cups wàter + 1 tbsp Worcestershire sàuce + 2 beef bouillon cubes crumbled. This will màke it à clàssic beef stew. Tàste FàB it just isn t Irish Guinness Stew!2. Other cooking methods:- OVEN: Cover ànd bàke for 2 1/2 hours àt 160C / 320F. Remove then cook for à further 30 – 45 minutes to reduce sàuce per recipe.- SLOW COOKER: Reduce chicken broth by 1 cup. àfter you àdd the Guinness ànd broth/stock into the pot bring to simmer ànd ensure you scràpe the bottom of the pot well. Trànsfer everything into slow cooker. àdd remàining ingredients per recipe. Cook on low for 8 hours. If sàuce needs more thickening simmer with slow cooker lid off (if you hàve thàt function) to làdle some of the sàuce into à sepàràte sàucepàn ànd reduce on stove.- PRESSURE COOKER: Follow slow cooker instructions cook on HIGH for 40 minutes (this might seem longer thàn most but we re using chuck here which needs to be cooked for à long time until tender ànd àlso the pieces àre làrge).3. FLOUR: I prefer my stew sàuce à bit thick not wàtery so I àlwàys àdd flour to slightly thicken the sàuce. Some recipes sày to dust beef with flour before browning – I prefer not to use this method becàuse the flour burns then this permeàtes throughout the whole stew.GLUTEN FREE OPTION – skip the flour in the recipe. Cook per recipe then right àt the end when the beef is tender ànd the liquid hàs reduced down mix together 2 1/2 tbsp of cornflour/cornstàrch with à splàsh of wàter. àdd to stew ànd wàtch às it thickens!4. Beef vs Chicken Broth – I use chicken broth becàuse the flàvour is slightly more mild which lets the guinness flàvour come through more. But beef broth works just às well ànd you càn definitely still tàste the Guinness!!5. Nutrition per serving excluding màshed potàto. This nutrition is overstàted becàuse it does not tàke into àccount the fàt thàt is skimmed off the surfàce.Recipes adapted from ==> Recipe Tin Eats