9 Keurig K-Cup Coffee Recipes

9 Keurig K-Cup Coffee Recipeshttp://pinterest.com/pin/105201341269958425/

Sprinkle Cake DIY

Sprinkle Cake DIYhttp://pinterest.com/pin/415738609324024098/

Flourless Chocolate S’more Cookies

Ingredients

• 3 cups confectíoners' sugar


• 2/3 cup unsweetened cocoa powder (Hershey's Specíal Dark)


• 1/4 teaspoon salt


• 2 to 4 large egg whítes, at room temperature


• 1 tablespoon vanílla extract


• 1 1/2 cups bíttersweet chocolate chíps


• 1/4 cup graham crackers, broken ínto píeces plus extra for toppíng cookíes


• 1/4 cup míní marshmallows, cut ín half plus extra for toppíng cookíes

Instructions

1. Preheat oven to 350 degrees F. Líne a bakíng sheet wíth parchment paper and spray wíth cookíng spray or use a sílpat mat.


2. Wíth the help of your stand míxer, whísk together confectíoners' sugar, cocoa powder and salt. Add two egg whítes and vanílla. íf batter seems too thíck, add another egg whíte untíl batter ís thíck, but moíst (í used 3 egg whítes, but dependíng on your egg síze you míght need to add another. Batter consístency should not be runny. íf the addítíon of another egg whíte causes your batter to be too runny, add another 1/4 cup or so of confectíoners' sugar).


3. Remove bowl from míxer and fold ín chocolate chíps, graham cracker píeces, and míní marshmallows. Place about 1 1/2 tablespoons of batter per cookíe on the prepared bakíng sheet. Top each cookíe wíth addítíonal graham cracker píeces and marshmallows. Bake for 10 mínutes. Let cookíes cool completely before removíng from the cookíe sheet. Enjoy!

Notes
Cookíes wíll keep up to 3 days ín an aírtíght contaíner.

Asparagus and Eggs - Quick and Easy Dinner by Naturally Ella

For those days when full meals just aren’t there, I have recipes that shouldn’t even be considered a recipe. Cook a little asparagus, crack a couple eggs and cheese on top, and done: dinner (or breakfast!)

Ingredients:

• 5-6 stalks Asparagus


• 1 teaspoon olive oil


• ¼ teaspoon salt


• 2 eggs


• ¼ cup goat or blue cheese (*optional)


• Pepper to top

 Instructions

1. Heat olive oil in an 8″ cast iron skillet (or regular skillet) over medium heat. Cut off ends of asparagus and add to skillet along with salt. Shake skillet to coat asparagus and cook until tender, 4-5 minutes.


2. Spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done to desired consistency.


3. Serve with freshly cracked pepper.

Bacon Wrapped Cheese Hot Dogs

I had a craving for hot dogs and since I often give in to my cravings, I starting trying to think of a delicious ways to dress up a hot dog for dinner. A bacon cheeseburger came to mind and I thought why not incorporate those flavors into a hot dog.

Ingredients

• 8 hot dogs


• 1/2 cup shredded cheese


• 16 slices bacon, pre-cooked


• 8 hot dog buns, toasted

Directions

1. Preheat oven to 450º. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese. (I used Shredded Colby Monterey Jack.)


2. Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks if necessary. (I used Costco Hormel frozen fully cooked bacon that I thawed in the microwave for about 30 seconds so that it was easier to wrap around the hot dogs.)


3. Bake approximately 10 minutes until cheese is melted and bacon and hot dog are hot.

Crockpot Pesto Ranch Chicken

This slow cooked chicken dish could not get simpler.  You literally toss the ingredients into the crock pot, close the lid and forget about it for a few hours.  Love that!!

This is a perfect back to school, no-stress dinner recipe that you don’t have to think about while your managing getting back on a schedule if your kids have already started school.

The chicken comes out perfectly tender with flavorful pesto seasonings throughout.  I like serving this chicken with my favorite mashed potato recipe and a little side salad.  Hope you enjoy!!

Ingredients

• 8 boneless skinless chicken thighs


• 6 ounce jar of pesto


• 1 package Ranch Dressing Seasoning Mix


• 1/2 cup chicken broth

Directions

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.


2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings

Make Your Own Sugared Violas

Make Your Own Sugared Violashttp://pinterest.com/pin/571464640189136793/

don't normally pin my own stuff but this cake is pretty darned good.

don't normally pin my own stuff but this cake is pretty darned good.http://pinterest.com/pin/188306828139474330/

eatfruit-getskinny: 100 calorie snack pack ideas. Love this idea, AND love how it shows how much you get to eat with different food choices… for 100 calories, you could have two twizzlers or a couple little cheese chunks or a TON of fruit/grain/veggies. That should show you right there whats the best choice for your body.

eatfruit-getskinny: 100 calorie snack pack ideas. Love this idea, AND love how it shows how much you get to eat with different food choices… for 100 calories, you could have two twizzlers or a couple little cheese chunks or a TON of fruit/grain/veggies. That should show you right there whats the best choice for your body.http://pinterest.com/pin/452471093785320444/

Split Decision Pie Pan, pan with two inserts...bake two desserts at once! Clever! $17.95 from Swiss-Miss

Split Decision Pie Pan, pan with two inserts...bake two desserts at once! Clever! $17.95 from Swiss-Misshttp://pinterest.com/pin/436286282620999618/

Blue Hill Savory Yogurt | SAVEUR

Blue Hill Savory Yogurt | SAVEURhttp://pinterest.com/pin/129971139219731077/

Pumpkin Spice Lattes

Pumpkin Spice Latteshttp://pinterest.com/pin/120823202477124448/

Easter Egg Basket Cake ~ topped with mini eggs and Kit Kat basket. Bunny bum is fondant... photo only, cute idea!

Easter Egg Basket Cake ~ topped with mini eggs and Kit Kat basket. Bunny bum is fondant... photo only, cute idea!http://pinterest.com/pin/19281104626767182/

Perfect Cupcake Frosting

Ingredients:

• 2 {8 oz.) pkgs. cream cheese


• 1 cup {2 sticks} salted butter


• 1 tsp. vanilla


• 4 cups powdered sugar


• Food coloring {optional}

Directions:

1. Unwrap cream cheese and heat on a small plate in microwave for 30 seconds. {When you take it out, it should want to slide off the plate if you tip it sideways.}


2. Beat cream cheese in a mixer until nice and smooth.


3. Keep butter in the wrapper and place directly in microwave, heating for 28 seconds, flipping to a different side every seven seconds. {I know this all seems really tedious, but trust me - it's the trick to getting smooth and creamy frosting!}


4. Add softened butter to cream cheese and mix until smooth.


5. Add vanilla and mix.


6. Add powdered sugar, 1 cup at a time until fully incorporated.


7. Add desired amount of food coloring.

At this point, you can frost your cupcakes or cake in any way you want. The frosting is stiff enough to be able to pipe it or you can just use a knife. Enjoy the magic and let the creating begin!

 

Caramelized Brussels Sprouts

Ingredients:

2 Tbsp olive oil
3 cups fresh Brussels sprouts, sliced in half
1 onion, chopped
2 Tbsp sesame seeds
1/2 tsp coarse sea salt

Instructions:

Heat a heavy skillet (I love my cast iron) over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside.

Add 1 Tbsp olive oil and onions to hot pan and cook until caramelized – soft and nicely browned around the edges. Remove onions and set aside. Add 1 Tbsp olive oil to hot pan and add Brussels sprouts, placing them face down. Cook for 5-7 minutes, and when Brussels sprouts are beautifully caramelized, turn over and cook for an additional 5-7 minutes. Add onions back to pan to heat up, stirring to mix with Brussels sprouts.

Season with toasted sesame seeds and coarse sea salt.

Nutrition
Servings: 4
Per serving: 125 calories (85 from fat), 9.5g total fat, 1.4g saturated fat, 0mg cholesterol, 258mg sodium, 9.5g total carbohydrate (3.5g dietary fiber, 2.6g sugar), 3.3g protein, 10% vitamin A, 97% vitamin C, 8% calcium, 9% Iron

Coconut Cake

Ingredients

• 3 cups (360g) cake flour


• 1 Tbsp baking powder


• 1/2 tsp salt


• 2 cups (396g) granulated sugar


• 3/4 cup unsalted butter, at room temperature


• 1/4 cup canola oil


• 1 1/3 cups well shaken canned coconut milk, at room temperature*


• 2 large eggs, at room temperature, yolks and whites separated


• 1 tsp coconut extract


• 1/2 tsp vanilla extract


• 4 large egg whites, at room temperature


• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature


• 3/4 cup unsalted butter, at room temperature


• 1 tsp coconut extract


• 5 cups (596g) powdered sugar


• 1 1/2 cups shredded coconut

Directions

• For the cake:


• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.


• Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk mixture and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).


• In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.


• Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container.


• For the Coconut Cream Cheese Frosting:


• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

Homemade Cheez-Its

Ingredients:

8oz shredded cheddar cheese (I used sharp aged white cheddar)

1 cup all-purpose flour

4 tbs unsalted butter, softened

1 tsp salt

3 - 4 tbs ice water

DIRECTIONS:

1. First, mix together the shredded cheese,  half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).

2. Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.

3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

 

Cinnamon Batter-Dipped French Toast

INGREDIENTS

2 cups Original Bisquick® mix

1 1/4 cups milk

2 teaspoons ground cinnamon

1 teaspoon vanilla

2 eggs

10 slices bread

Powdered sugar, if desired

Maple syrup, if desired

DIRECTIONS

• Heat griddle or skillet; grease if necessary.


• In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.


• Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

 

Recipe for Julia Child's Eggplant Pizzas

Ingredients: 
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!)  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

 

While the eggplant sits, make the sauce.  Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant.  (Don't let it brown.)  Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning.  Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)  Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Caramel Coconut Brownies

Ingredients

1 cup butter

1/2 cup cocoa powder (I used Rodelle)

4 eggs

2 cups sugar

2 teaspoons vanilla extract

1 teaspoon salt

1 1/2 cups flour

1 teaspoon baking powder

4 cups shredded coconut

1 can Dulce de Leche (13.4 oz.)

chocolate syrup (optional)

Instructions

1. In a small saucepan melt the butter over low heat. Stir in the cocoa powder and set aside.


2. Beat the eggs until light in color. Add the sugar and vanilla and beat again. Add about 1/4 cup hot chocolate into the eggs, stirring constantly. Add the rest of the chocolate and beat again.


3. Sift together the flour, salt, and baking powder and slowly add to the egg mixture. Do not over beat. Spread the batter in a greased 9x13 pan. Bake at 350 degrees for 25-30 minutes. Let cool completely. Gently press the brownies down so they are even all over.


4. Stir together the coconut and Dulce de Leche. Spread over the top of the brownies. Cut into 24 squares. Serve with chocolate syrup if desired.