Homemade Twix Bars are layers of shortbread cookie crust, caramel, and chocolate. They are so much better than storebought Twix candy bars and are so easy to make with just 3 simple steps. Since Halloween is coming up and Twix bars are my second favorite candy bar next to Reese’s, it’s only appropriate to have a recipe for them. If you have never tried making a homemade Twix bar before you are missing out....
In today’s world when you hear “garlic aioli”, it’s typically referring to a recipe made with mayonnaise, garlic, and a little bit of added lemon juice. Those are the typical aioli ingredients used to make a “quick version” of this sauce. Traditional homemade aioli requires a lot more time and effort to make. Over time, aioli has evolved into a simplified easy-to-make condiment with a lot of different flavor elements....
This recipe was from Cooking Light. We really liked it, but I think Ben liked the cookies I made last night better. 😉 Instead of mushrooms, I added some shredded chicken and didn’t make the sauce that was suggested. I just used a jar of Hunt’s Roasted Garlic sauce. Don’t really care to much for red pepper sauce. The spinach was probably the cheapest part of this meal. Bought some at grocery store, a 10 oz package was only 98 cents....
Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 1/2 cup reduced-fat sour cream, for serving Preparation Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes....
Ingredients 1/4 cup slivered almonds 2 New York strip steaks (about 12 ounces each), halved crosswise 2 bunches flat-leaf spinach (about 3/4 pound total) stems removed, washed well 1 cup red seedless grapes, halved 1 tablespoon balsamic vinegar Preparation Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside. Heat a large skillet over medium-high....
Ingredients 3/4 cup cake flour, (not self-rising) 1/2 cup all-purpose flour, plus more for work surface 1/2 teaspoon salt 1 teaspoon baking powder 10 tablespoons unsalted butter 1/4 cup sugar Grated zest of 1 lemon 1/2 teaspoon pure vanilla extract 1 large whole egg 1 large egg yolk Preparation Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of anelectric mixer fitted with the paddle attachment,cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy....
Ingredients 8 square whole-wheat crackers 3 tablespoons jarred marinara sauce 3 tablespoons shredded part-skim mozzarella cheese 1 tablespoon thawed frozen chopped broccoli Preparation Heat broiler (or toaster oven). Place crackers on a broilerproof (or toaster-oven) baking sheet. Dividing evenly, top crackers with marinara sauce and mozzarella cheese. Top half of the crackers with chopped broccoli. Broil until cheese has melted, 2 to 3 minutes. Related Video
Ingredients 1 ROASTED TOMATO SAUCE 4 cans Tomaotoes [Whole, peeled, 28 oz] 6 cloves Garlic [chopped] 1/2 cup Olive Oil 1 tablespoon Salt 1 PUTTANESCA 1 pound Spaghetti 3 cups Roasted Tomato Sauce 1/4 teaspoon Sea Salt 4 teaspoons Garlic [minced] 1 cup Black Olives [coarsely chopped] 4 Anchovy Filets [chopped] 1/3 cup Capers 3/4 teaspoon Red Pepper Flakes 1/2 teaspoon Oregano [dried] Preparation ROASTED TOMATO SAUCE In a roasting pan, heat oil, salt, and garlic over medium heat until the garlic just starts to color....
Ingredients 3/4 cup ketchup 2 tablespoons light-brown sugar 1 tablespoon white-wine vinegar 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1/4 to 1/2 teaspoon cayenne pepper, (optional) Preparation Whisk together all ingredients. Related Video
Ingredients 2 1/2 - 3 pounds Rump Roast 1 cup Water 1 cup White Vinegar 1 1/2 Onion [sliced] 2 tablespoons Salt 2 tablespoons Sugar 1 Lemon 2 Bay Leaves 6 Peppercorns 10 Cloves [whole] 14 Gingersnaps [crushed] Preparation Trim any excess fat from the roast. Cut in half lengthwise. Place pieces of roast in a brining bag or large glass container. In a mixing bowl mix together water, vinegar, onion, salt, sugar, juice from the lemon, bay leaves, cloves, and peppercorns....
Ingredients 1 pound asparagus 2 tablespoons peanut oil 2 tablespoons minced shallots 1 tablespoon sesame seeds 2 teaspoons soy sauce (low sodium, if desired) Dash of toasted sesame oil Freshly ground black pepper Preparation Trim tough ends from asparagus spears. Set spears aside. Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer. Cook for 3 to 4 minutes without turning....
Ingredients Coarse salt and ground pepper 12 ounces orecchiette or other short pasta 2 tablespoons olive oil 2 garlic cloves, thinly sliced 1/4 to 1/2 teaspoon red-pepper flakes 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced 1/2 cup grated Parmesan Preparation In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot....
Ingredients 1 container (15 ounces) part-skim ricotta cheese Olive-oil, cooking spray 1 bunch fresh spinach (or a 10-ounce bag), stems removed, washed well and dried 1 1/2 cups loosely packed fresh basil leaves (from 1 bunch) 1/4 teaspoon fresh grated nutmeg Coarse salt and fresh ground pepper 2 large whole eggs, plus 1 egg white Crackers, for serving Preparation Wrap ricotta tightly in cheesecloth; place in a colander over a large bowl....
Ingredients 1/4 cup extra-virgin olive oil 1/4 cup fresh flat-leaf parsley, coarsely chopped 3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting 2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting 2 tablespoons finely grated orange zest 1 tablespoon fennel seeds, coarsely chopped 1 dried chile, crumbled 1 garlic clove, minced 1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied...
This Weight Watcher’s Butterfinger Dessert is a layer of angel food cake, vanilla pudding, cool whip, and Butterfinger candy bars. Everything was made with fat-free ingredients besides the Butterfinger bars of course. One of my FAVORITE things to do is figure out how to make recipes more Weight Watcher friendly or lower in points so that you can still be able to enjoy all those yummy and trending recipes that you see floating around on social media such as Pinterest....
Air Fryer Blueberry Muffins. Let me show you how easy it is to make delicious banana oatmeal blueberry muffins using the Ninja blender and the air fryer. You will love the simplicity of this blueberry muffins recipe. Everything is dumped into the blender for a quick muffin batter, then the batter is poured into air fryer silicone cups to make the best blueberry muffins you have ever tried. Air Fryer Muffins My most used air fryer accessory is my silicone muffin cups (we have these ones)....
The ultimate air fryer brownies recipe. If you love gooey brownies and want to recreate brownies in the air fryer from scratch, then this is how it is done. Its easy, its fast, the brownies taste amazing and no worrying that your brownies will be dry. Even better, thanks to the use of silicone we reduce the amount of washing up to just one container. The same silicone is used to melt the butter right through to serving the brownies from the silicone....
Ingredients 1 small garlic clove, crushed 1/2 teaspoon coarse salt 1 large egg, room temperature 2 tablespoons chopped fresh flat-leaf parsley 3/4 cup extra-virgin olive oil 1/4 cup vegetable oil 1 teaspoon fresh lemon juice Preparation Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified....
I found this recipe on Food Network, when I was watching Melissa D Arabian. Her recipes never seem to disappoint me and she’s my favorite Food Network Star winner, so far. Use a digital thermometer to keep track of what the temperature of the pork is, while it’s cooking on the grill. That way you’ll get a really juicy and moist pork tenderloin in the end. In the first picture for this blog post you can see a blue, green, and purple mosaic type table....
Ingredients 1 Round of Brie with rind 1/2 cup Fig jam 1/2 cup Caramelized pecans 2 tablespoons Orange zest Preparation Preheat oven to 350°. Place brie on parchment paper on a cookie sheet. Spread the top with the fig jam. Top with pecans and orange zest. Cook for 10-15 minutes, until warm and gooey. Cook for 10-15 minutes, until warm and gooey. Related Video
