Nothing is stronger than the bond between sisters.

Nothing is stronger than the bond between sisters. http://pinterest.com/pin/516014069776946832/

Roasted cauliflower, sage and almond risotto | See more about risotto, cauliflowers and almonds.

Roasted cauliflower, sage and almond risotto | See more about risotto, cauliflowers and almonds.http://pinterest.com/pin/477592735456801597/

ice cubes

ice cubeshttp://pinterest.com/pin/112801165641071493/

Pastel de Tres Leches

Pastel de Tres Lecheshttp://pinterest.com/pin/142637513171191182/

Garlic Teriyaki Edamame. Made this tonight and it was gone in less than 10 minutes. Didn't use the sesame seeds because I forgot but still delicious.

Garlic Teriyaki Edamame. Made this tonight and it was gone in less than 10 minutes. Didn't use the sesame seeds because I forgot but still delicious.http://pinterest.com/pin/217298750745024574/

Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. Drizzle with caramel and a few snickers. Place in refrigerator for at least 2 hours. Take out about 5 minutes before serving and top with fresh apple slices..

Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. Drizzle with caramel and a few snickers. Place in refrigerator for at least 2 hours. Take out about 5 minutes before serving and top with fresh apple slices..http://pinterest.com/pin/205758276699543481/

All you need to bake this addictive snack: 20 minutes and six ingredients: Tabasco, Worcestershire, garlic powder, salt, butter, and pecans.

All you need to bake this addictive snack: 20 minutes and six ingredients: Tabasco, Worcestershire, garlic powder, salt, butter, and pecans. http://pinterest.com/pin/264516178088026335/

Chocolate Toffee Bourbon Cupcakes

Ingredients:

Cupcakes:

·         2 cups all-purpose flour

·         1 cup granulated sugar

·         3/4 cup Hershey’s Special Dark unsweetened cocoa powder

·         1 teaspoon salt

·         1 teaspoon baking soda

·         4 eggs

·         3/4 cup heavy whipping cream

·         1/2 cup sour cream

·         ½ cup vegetable oil

·         2 teaspoons vanilla

·         3-4 tablespoons each of bourbon and caramel

Vanilla buttercream:

·         1 ½ cups (3 sticks) unsalted butter, room temperature

·         3 cups powdered sugar

·         2 tablespoons meringue powder

·         1 ½ teaspoons vanilla

·         3 tablespoons milk

Ganache:

·         10 ounces cream

·         8 ounces semi-sweet/bittersweet chocolate, finely chopped

·         1 teaspoon vanilla

Garnish:

·         1 cup Toffee bits

·         Coarse Salt

·         3 Toffee bars, cut into 24 shards

 Instructions:

Cupcakes:

Preheat the oven to 350 and line a muffin pan with 24 liners.

In a bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda.  Add the eggs, heavy cream, sour cream, oil and vanilla and whisk vigorously until well combined; batter will be very thick.

Divide the batter between the liners.  Bake for 17-20 minutes, until a toothpick comes out clean.  Transfer muffins to a wire rack, cool for completely.

Poke holes in each cupcake with a toothpick then drizzle lightly with the bourbon/caramel mixture.  Set aside to soak into the cake.

Buttercream:

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth, about 2 minutes.  Add the powdered sugar/meringue powder by spoonfuls until combined, then add the milk and vanilla.  Whip at medium high speed for 4-5 minutes until very light and fluffy.  Set aside.

Ganache:

Pour the cream into a saucepan and bring just to a simmer over medium low heat.  Remove from the heat, and add the chocolate and vanilla.  Let stand for 3 minutes, then stir with a spatula until smooth and shiny.

Frost and Garnish:

Dip each cooled cupcake in the ganache and lightly shake off the excess.  Sprinkle a few toffee bits around the edge of each.  Set aside.

Pipe the vanilla buttercream onto each cupcake.

Drizzle more ganache over the buttercream, letting it drip down the sides.

Sprinkle with salt and top with a shard of toffee.

Cover cupcakes and refrigerate to set the ganache before serving.

Yields 24 cupcakes

Watermelon Agua Fresca Mimosas

  Ingredients

• 1 small watermelon, peeled and cubed (to yield about 6 cups watermelon cubes)


• juice of 2 small limes


• 2 tbsp agave nectar (optional)


• 1 750ml bottle dry sparkling wine, chilled

Directions

1. Purée the watermelon cubes in a blender or food processor until smooth. Strain the watermelon using a fine-mesh strainer or cheesecloth. Add the lime juice and, if desired, the agave nectar.


2. Mix the watermelon agua fresca with the champagne. Start with roughly equal parts of agua fresca to champagne, then tweak to your taste.

Notes

This is also great as a granita or a slushie -- freeze the mimosa in a baking pan for a couple of hours, then scrape up the ice crystals that have formed along the sides and top layer with a fork. Return to the freezer for another few hours, scrape, and repeat, until all of the mimosa is frozen and fluffy

Pepperoni Pizza burger

Ingredients

• 1-1/2 pound Ground Beef


• 1/2 pound Italian Sausage ( A Little More Is Fine!)


• 1/2 teaspoon Italian Seasoning


• 8 slices Mozzarella Or Provolone Cheese


•  Pepperoni Slices


• 8 Tablespoons Jarred Marinara Sauce


•  Grated Parmesan Cheese


• 4 whole Kaiser Rolls Or Good Hamburger Buns

Preparation Instructions

Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and form it into four large/thick patties. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Allow burger to cook all the way through while the cheese melts and the pepperoni warms.

Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with marinara sauce and sprinkle the sauce with Parmesan.

Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended!

Crock Pot Southwest Chicken Spaghetti

Description

This one is always a hit and super easy. Makes enough for lots of leftovers or you can freeze half for later!

Ingredients

• 4 whole Chicken Breasts (can Even Be Frozen)


• 1 can Black Beans, Rinsed And Drained


• 15 ounces, weight Jar Of Salsa


• 1 can Corn, Drained


• 2 sprigs Cilantro


• 8 ounces, weight Cream Cheese


• 16 ounces, weight Spaghetti

Preparation

Put chicken in the crock pot and cover with beans, salsa, corn and cilantro (however much you want).

Cook on high 4-5 hours.

Shred chicken with forks and put back in crock pot. Put cream cheese on top and cook for an add’l 15-20 minutes on low. Stir together.

Meanwhile, cook the spaghetti. Toss it all together in large pot.

Giant Flourless Chocolate Cashew Muffins

Makes 6 giant muffins (or 12 regular muffins)

Ingredients
1 1/2 cups smooth cashew butter (substitute almond, pecan or other nut butter, but make sure it's a very smoothly ground butter--nothing course or crunchy), slightly warmed until easily stir-able
5 large eggs
2/3 cup maple syrup (substitute honey; do not use agave)
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda

Directions
Preheat oven 350 degrees. Grease an extra-large muffin tin (or use a regular muffin tin).

Beat together cashew butter and eggs with an electric mixer until smooth and fluffy (about 5 minutes). Beat in maple syrup, cocoa powder, vanilla, salt, and baking soda. Mixture will be smooth, thick, and glossy (like a brownie batter).

Divide batter into prepared muffin tin. Bake 15-20 minutes, or until puffed up and cracked on top. A tester inserted into the center should come out clean. Remove from oven and let cool in pan about 5 minutes, then transfer to a cooling rack.

Baked Honey Lime Chicken Taquitos

Serves: 4

INGREDIENTS

• 3 cups cooked shredded chicken (I used a rotisserie)


• 2 tablespoons fresh lime juice


• ⅓ cup honey


• 1 tablespoon chili powder


• ½ teaspoon garlic powder


• 2 cups shredded cheese


• 10 soft taco sized flour tortillas


• Cooking spray

Cilantro Lime Cream

• 1 cup sour cream


• ⅓ cup green taco sauce (mild)


• 1 teaspoon fresh lime juice


• ¼ cup fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.


2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.


3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.


4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.


5. Spray the tops of the taquitos and sprinkle with salt.


6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

Cilantro Lime Cream

1. In a food processor or blender, combine all ingredients and pulse until smooth.

Teriyaki Chicken Casserole

Teriyaki chicken, stir fry veggies and your favorite fried rice all in one place!

Ingredients

• 3 cups fried rice


• 1 breast of chicken


• 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas

teriyaki sauce

• 3/4 cup low sodium soy sauce


• 1/2 cup water


• 1/3 cup brown sugar


• 1 tablespoon honey


• 3/4 teaspoon ground ginger


• 1 teaspoon sesame oil


• 1 small garlic clove, minced fine


• 2 tablespoons corn starch


• 2 tablespoons cold water

instructions

1. make the fried rice per the link above.


2. heat the oven to 350 degrees.

for the teriyaki sauce

1. in a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.


2. in a small bowl, stir together the water and cornstarch. add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. set aside.


3. place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. bake for 30 minutes, remove from the oven and shred.


4. steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. add 3 tablespoons of the leftover teriyaki sauce and stir to combine. place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. serve immediately.

notes

using low sodium soy sauce is a must! it's less salty!

Fresh Veggie Shrimp Cocktail

Ingredients:

1/2 pound shrimp

1 large or 2 small avocados

1/2 red bell pepper

2 scallions

1/2 cup cherry tomatoes

1/2 cucumber

1 jalapeno, fresh, or jarred jalapeno

1 lime

1/4 C ketchup

1 t worcestershire

1 t horseradish

1/2 cup chopped cilantro

Instructions:

Cook shrimp, if necessary. We used extra-large 16-20 count shrimp (on sale for $6, so we stocked up!). Once thawed, I steamed them in a saute pan for 6 minutes, then dunked them in ice water to cool. Any size shrimp would work for this recipe, though. Chop shrimp into 1/2 inch pieces, reserving several whole shrimp to garnish the top.

Dice avocado and add to shrimp. Squeeze half of the lime over to keep avocado from browning. Chop bell pepper, scallions, tomato and cucumber and add to shrimp mixture. Add other veggies too, if you'd like. Carrots, zucchini and celery would also be good.

Dice jalapeno finely; add only half at first, until you can taste the mixture and see if you'd like to add more heat. Blend in juice from the remaining lime half, ketchup, worcestershire, horseradish and chopped cilantro. Refrigerate for 1/2 hour and adjust seasonings to suit your taste. Spoon into goblets or dessert dishes, and garnish with reserved shrimp and cilantro. Serves two for a lunch portion, or more for appetizer portions. Enjoy!

The Big Chicken Avocado Ranch

Ingredients:

CHICKEN AVOCADO RANCH ENCHILADAS

10-15 flour tortillas

2 cups shredded Monterey jack cheese (peppered if you like it spicy)

2 cups shredded Mexican cheese

2 cans red enchilada sauce (or 2 cups homemade)

1 recipe salsa chicken (recipe included)

1 recipe creamy avocado ranch dressing, divided (recipe included)

SALSA CHICKEN

4-6 BLSL chicken breast halves

1 package (2 heaping Tablespoons) taco seasoning

1-2 cups salsa

AVOCADO RANCH DRESSING

1 avocado

1 cup buttermilk

½ cup mayo

½ cup sour cream

1 package dry ranch dressing mix (1 oz.)

2 tablespoons lime juice

1 teaspoon ground cumin

¼ teaspoon Tabasco sauce

1/8 teaspoon salt

Directions:

SALSA CHICKEN

1. Preheat oven to 375 degrees F.


2. Lightly grease a 9 x13 baking dish with cooking spray. Pat chicken breasts dry with paper towels and arrange in prepared baking dish. Dust ½ of taco seasoning on top of chicken breasts, flip them over and dust the other side with remaining. Distribute 1 to 2 cups of salsa over the tops of the chicken so that the chicken is covered.


3. Bake uncovered for 25-35 minutes until chicken is done and juices run clear. When chicken is done and cooled, shred or dice the chicken. remove it from the oven and let it cool a bit.


4. Once cooled, shred the chicken with the salsa but NOT the extra juices. (At this point the chicken can be stored in the fridge or freezer until you are ready to prepare the enchiladas. If storing in the freezer don’t forget to thaw the chicken before you need it.)

AVOCADO RANCH DRESSING

1. In a blender combine all ingredients for the avocado sauce until creamy and smooth. Store covered in the fridge.

CHICKEN AVACADO RANCH ENCHILADAS

1. Preheat oven to 425 degrees F and spray a 9x13” baking dish with cooking oil.


2. Combine shredded Monterey jack and Mexican cheeses in a bowl and set aside.


3. Place shredded salsa chicken into a medium-mixing bowl. Reserve 1 cup of the Avocado Ranch Dressing and pour the remaining over the shredded salsa chicken. Stir to combine. (If you like lime rice and black beans IN your enchilada rather than on the side, mix them in at this time)


4. Take one tortilla and spread a little less than 1 tbsp of the reserved avocado ranch dressing over the tortilla in an even layer. Add the chicken mixture (about 2/3 cup) to the center of the tortilla then sprinkle generously with the mixed shredded cheeses. Roll up the tortilla, leaving the ends open, and place seam side down in the prepared baking dish. Repeat with remaining chicken filling and tortillas (you may need to use a second baking dish for overflow).


5. Lightly spray the tops of the enchiladas with cooking spray. Place enchiladas in the oven, uncovered, for 5 minutes or until the tortillas start to brown slightly.


6. Reduce the oven temperature to 400. Remove the enchiladas from the oven and pour the red enchilada sauce over the top, sprinkle with remaining shredded cheese and cover the dish with foil and bake for another 20 minutes. After 20 minutes, remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.


7. Serve over Lime Rice with a side of black beans and corn (if you didn’t include them in the enchilada) with sliced avocado, olives and sour cream as garnish.

Strawberry Frozen Yogurt Bars

Ingredients:

10 1/2 Honey Maid Graham Crackers, broken into quarters (42 rectangles)
1/2 cup frozen strawberries, pureed
1 cup nonfat plain Greek style yogurt
1 1/2 cup thawed frozen reduced-fat whipped topping
1 teaspoon vanilla extract

Instructions:

Line 9-inch square pan with foil, with ends of foil extending over sides.  Arrange half the graham pieces, in 3 rows of 7 pieces each, on bottom of pan.

Spoon strawberry puree into medium bowl; stir in yogurt, whipped topping, and vanilla extract.  Spread over graham pieces in prepared pan.  Top with remaining graham pieces, aligning to match placement of graham pieces on bottom layer. Freeze 4 hours.  Use foil handles to remove dessert from pan; cut between grahams to form 9 square bars and 3 rectangular bars or 21 rectangular bars.  (square bars are pictured)

FETA AVOCADO CHICKEN SALAD

Ingredients:

SALAD:

8 cups romain lettuce
1 cup halved cherry tomatoes
1/2 cup corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/2 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
salt and freshly ground black pepper, to taste
Instructions:

Place chopped Romain in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients.
When ready to eat, pour dressing over the salad, a little at a time until desired amount has been reached.
Toss salad to coat evenly.

 Enjoy!

Stuffed Zucchini Boats

Serves: 3 as an entree, 6 as a side

Ingredients:

• 3-8″ long zucchini, cut in half length-wise


• 1/2 tbsp coconut oil


• 1/2 cup Vidalia onion, diced


• 1 clove garlic, minced


• 1 red bell pepper, diced


• 1 green bell pepper, diced


• 1 cup tomatoes, diced


• 1 cup cooked chickpeas (if canned, drained and rinsed first)


• 1/2 cup mixed greens, packed (I used Arugula; kale or spinach would work too)


• 1/4 cup diced olives (optional)


• 1 tbsp herbs de provence or dried Italian seasoning


• Salt and Pepper to taste

Directions:

1. Scoop out the insides of the four zucchini halves and chop it into small pieces. Melt the coconut oil in a large pan over medium heat.


2. Once the pan is hot, sauteing the onion and garlic together until the onion starts to turn clear. Next, place the bell peppers, tomatoes, scooped zucchini, chickpeas, greens and herbs into the pan and saute until the greens are wilted.


3. Preheat the oven to 350°F and get a large baking dish.


4. Add the olives, salt and pepper to taste.


5. Fill the zucchini “boats” up, with equal amounts of the filling and place in the baking dish.


6. Bake for 15-20 minutes, and serve warm.

We didn’t add any vegan cheese/regular cheese to ours, but it would probably be pretty tasty with a tiny bit sprinkled on top!

Guacamole Deviled Eggs

Ingredients:

6 hard boiled eggs, cooled and peeled
1 large avocado
2 tsp Dijon mustard
1 tsp minced garlic
1-2 Tbsp fresh lime juice
2 Tbsp fresh cilantro, chopped
¼ tsp paprika
salt and pepper to taste

Instructions:

1. Halve your hard boiled eggs, remove the yolks, and set the whites aside.


2. Place four of the yolks in a bowl, and discard the other two. Mash together the yolks with the avocado.


3. Mix in the Dijon mustard, minced garlic, lime, cilantro, paprika, salt and pepper, and adjust to taste. Some people like their guac really lime-y, some like it salty, so now’s the time to taste and adjust until it’s to your liking.


4. Spoon the guacamole into the halved hard boiled egg whites.


5. Garnish with paprika and/or cilantro, and eat!