Month: September 2018

Categories
apple cake dessert

Danish Apple Cake

We love this tender Danish Apple Cake that’s laced and topped with delicious cinnamon-sugar apple slices. It’s perfect for any occasion!

Servings: 16

Ingredients
For the cinnamon-sugar mixture:
  • ½ cup sugar
  • 1 tablespoon cinnamon

For the cake:
  • 1 cup sugar
  • 8 ounces butter at room temperature
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 apples large

Instructions
  1. Preheat oven to 350˚F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the pan with baking spray and rub with a paper towel to evenly coat.
  2. In a small bowl, combine 1/2 cup sugar with 1 tablespoon cinnamon.
  3. Combine flour,baking powder and salt. Stir well.
  4. Peel and core apples, cut into quarters and then cut each quarter into thin slices.
  5. In the bowl of an electric mixer, beat butter and sugar until thick and smooth. Add vanilla then add eggs, one at the time, beating for 30 seconds after each addition. Stop to scrape down sides of bowl once or twice.
  6. With mixer on low speed, add flour mixture and mix just until combined.

For full instructions kindly visit thecafesucrefarine.com.
Categories
casserole chicken maindish

EASY MEXICAN CHICKEN AND RICE CASSEROLE

Like Mexican food? Then you’ve gotta try this Mexican Chicken and Rice Casserole! Full of classic Mexican flavors in an easy weeknight package!

Servings: 10 servings

Ingredients
  • 1 1/2 cups rice uncooked
  • 3 cups chicken stock or broth
  • 16 oz refried beans
  • 3 cups cubed or shredded chicken I used a Rotisserie chicken
  • 10 oz enchilada sauce
  • 10.75 oz cream of chicken soup
  • 4 oz chopped green chiles
  • 1 black beans , rinsed and drained thoroughly
  • 8 oz cream cheese , cut into small cubes
  • 3 green onions , thinly sliced
  • 12 oz shredded cheese , divided (I used a Mexican blend)

Instructions
  1. Prepare rice according to package instructions, replacing the water with the chicken stock.
  2. Preheat oven to 350F.

For full instructions and nutrition facts kindly visit momontimeout.com.
Categories
casserole dinner maindish taco

TACO TATER CASSEROLE

This Tater Taco Casserole is a Mexican mixture of taco meat, beans, corn, and cheese topped with tater tots and enchilada sauce.

YIELD: 8

INGREDIENTS
  •  1 lb ground beef
  •  1 small onion , diced finely
  •  1 clove garlic , minced
  •  1 (4 oz) can Old El Paso diced green chiles
  •  1 (1 oz) package Old El Paso taco seasoning mix
  •  1 (15 oz) can black beans, rinsed and drained
  •  1 (12 oz) package frozen corn
  •  3 cups shredded Mexican blend cheese
  •  1 (28 oz) package frozen tater tots
  •  1 (10 oz) can Old El Paso red enchilada sauce
  •  Toppings: olives , cilantro, sour cream, tomatoes

INSTRUCTIONS
  1. Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.
  2. In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

For full instructions kindly visit the-girl-who-ate-everything.com.
Categories
appetizer Cheese maindish

Cream Cheese and Chicken Taquitos Recipe

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Servings 12

INGREDIENTS
  • 3 cups chicken cooked and shredded
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups colby jack cheese
  • 1 1/2 cups baby spinach chopped and stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil for frying

INSTRUCTIONS
  1. Heat ½” oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!


Nutrition Facts kindly visit lilluna.com.
Categories
cake dessert

Lemon Coffee Cake

Lemon Coffee Cake is delicious, moist, sweet and tangy breakfast or snack cake, but also very satisfying dessert.

Ingredients
Crumb Topping:
  • 2/3 cup all-purpose flour

Dash of salt
  • 3 Tablespoons light brown sugar
  • 5 Tablespoons sugar
  • 4 Tablespoons unsalted butter-melted and slightly cooled

Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 Tablespoons unsalted butter-softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • grated lemon zest from 1 lemon
  • 2 eggs
  • ¾ cup sour cream
  • 1 cup lemon curd (store bought or homemade)

Cream Cheese Filling:
  • 8 oz. cream cheese-softened
  • 1 egg
  • ½ teaspoon vanilla
  • 4 Tablespoons sugar
  • Homemade Lemon Curd:
  • ½ cup lemon juice
  • 2 teaspoons lemon zest
  • ½ cup sugar
  • 2 eggs
  • 5 Tablespoons unsalted butter

Instructions
  1. To make homemade lemon curd, in a sauce pan melt the butter.  Remove from the heat, add sugar, lemon juice and lemon zest, whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolve and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  2. Preheat the oven to 350 F. Line 8 x 8 x 2 inch square baking pan (or 9 x 9 inch pan) with parchment paper leaving an overhang the sides, spray with non-stick spray and set aside.

For full instructions kindly visit omgchocolatedesserts.com.
Categories
dessert italian food

Italian Peach Crumb Cake With Streusel Topping

Peaches are very prized in Italy, especially in the northern part of Italy that experiences that necessary shock of cold winters.  In fact, my family in Modena, Italy say that peaches are their favorite fruit.  Whether eaten alone or in a pie, cake or crostata

Ingredients:
  • 3 cups flour 
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter (softened)
  • 3 jumbo eggs
  • 1 cup plain-flavored Greek yogurt
  • 1 ½ teaspoons Fiori di Sicilia Extract (or Vanilla Extract if you don’t have Fiori Sicilia)
  • 3 cups fresh peaches (peeled, seeds removed, sliced, and cut in half)
  • ⅔ cup flour
  • ⅔ cup light brown sugar
  • ½ cup cold butter
  • 4 fresh peaches (peeled, seeds removed, and sliced)

Instructions:
  1. Pre-heat oven to 350°. Grease and flour an 8″ springform cake pan.
  2. In a medium bowl mix together peaches and sugar, set aside.
  3. In a large bowl whisk together flour, sugar, baking soda and salt, add butter using a pastry blender or fork combine to form a crumbly mixture.
  4. Add eggs, the Fiori di Sicilia or Vanilla Extract, and yogurt and continue to mix until just crumbly.
  5. In a separate bowl, blend flour, light brown sugar, and butter to make a streusel-like topping
  6. Add crumbly cake batter to the springform pan, spoon peach mixture on top and sprinkle with streusel mixture.
  7. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.


Source @italianbellavita.com
Categories
dinner italian food maindish

Italian Sausage and Peppers

Flavorful chunks of Italian sausage are combined with diced tomatoes, garlic, oregano, basil, lots of red and green bell pepper and onion for an easy weeknight meal. 

Servings: 4 servings

Ingredients
  • 2 tablespoons Vegetable oil
  • 1 package Johnsonville Naturals Mild Italian Sausage
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 sweet onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions
  1. Add vegetable oil to a large pan and heat over medium-high heat. Add sausages and cook until browned on all sides. Remove sausage from pan and set aside (Note: You do not need to cook it through at this point.)
  2. Add onion and peppers to grease left in pan and cook over medium heat until softened. Add garlic and cook for 1 minute.

For full instructions kindly visit spicysouthernkitchen.com.
Categories
cheesecake Gluten Free low carb

Keto Cheesecake


All the flavors and creaminess you love about cheesecake but without all the carbs.

Servings 10

Ingredients
  • 3 8 oz. packages of cream cheese
  • 1 cup of Sweetener
  • 1 teaspoons vanilla
  • 1/3 cup sour cream
  • 4 eggs

Instructions
  1. Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
  2. Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
  3. Lightly grease the sides of a 9″ springform pan and put the springform on a baking sheet. Pour in the filling. Bake for 40-45 minutes or until puffy and lightly brown around the edges.

For full instructions kindly visit the-lowcarb-diet.com.
Categories
cake cheesecake Gluten Free low carb

Keto Raspberry Cheesecake with Coconut Crust


This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make!  The filling is no bake and loaded with raspberries and bright lemon flavor!  Low carb, Atkins, Gluten Free.

Yield: 12 servings

INGREDIENTS
Crust
  • 3 cups (180g) desiccated coconut unsweetened
  • ¼ cup (54g) erythritol (or other granular sweetener)
  • 2 egg whites
  • ¼ cup (57g) melted butter, unsalted
  • 1 teaspoon  (5g) coconut oil

Filling
  • 3 x 8oz (670g) cream cheese
  • 1/2 cup (108g) erythritol (or other granular sweetener)
  • 1 cup (120g) whipping/heavy cream
  • 6oz (165g) raspberries
  • zest of 1 lemon
  • 3 tablespoons lemon juice

Topping (optional)
  • 6oz Raspberries

INSTRUCTIONS
For full instructions kindly visit ibreatheimhungry.com.
Categories
maindish pasta spinach

BACON AND SPINACH PASTA WITH PARMESAN

Bacon and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.

Servings: 4

INGREDIENTS
  • 6 oz bacon (1/2 12 oz. pkg)
  • 1 small onion
  • 2 cups chicken broth
  • 1/2 lb pasta
  • 1/4 lb 3-4 cups fresh spinach
  • 1/3 cup grated Parmesan

INSTRUCTIONS
  1. Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
  2. While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.

For full instructions kindly visit budgetbytes.com.