Looked pretty good, and pretty easy...

Almond Joy Brownie Bites

Ingredients:

1 box of family size Chocolate Fudge brownie mix 

1 (14 oz.) can sweetened condensed milk 

1 (14 oz.) bag coconut

1/4 C milk

1 C chocolate chips, melted

1/4 C almonds (or nuts), crushed

Directions:

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Originally from: https://www.facebook.com/carolynpack

Buon Appetito!

Not recipe, more of warning...

Always better to make your own food. Sadly, the family dinner has become all but obsolete. Check out the article attached to this pic below. 

Originally from: http://rawforbeauty.com/blog/ten10-disgusting-facts-about-fast-food.html

Another Q n E

ENCHILADA BAKE

Crust:

4 ounces cream cheese, softened

2 eggs

1/2 teaspoon Taco Seasoning

8 ounces cheddar cheese, shredded

1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:

1 pound ground beef

1 tablespoon Taco Seasoning

1/2 batch Red Enchilada Sauce (about 1 cup)

8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Originally from: https://www.facebook.com/groups/592144854136650/

Buon Appetito!

From a master...

"The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite."

Bottom Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup peanut butter

Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter

3/4 cup sugar

1/4 cup light brown sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow creme

1/3 cup peanut butter

1-1/2 cups chopped salted peanuts (optional)

Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy

1/4 cup cream

1 tablespoon butter

Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup creamy peanut butter

Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

Originally from a master...via: https://www.facebook.com/cathy.greek

Buon Appetito!

Looked Delish! And, we like good crockpot, easy recipes...

We love all things sesame!

Sesame Chicken for slow cooker

1 1/2 pound boneless/skinless chicken breasts 

1/2 cup honey

1/4 cup soy sauce

2 tablespoons dried onion

2 tablespoons ketchup

1 tablespoon oil

1/2 teaspoon garlic powder

2 teaspoons cornstarch dissolved in 3 Tablespoons water

Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice. 

Originally from: https://www.facebook.com/amandaealy.sbc

Buon Appetito!

Good ol' no bake, gotta love it...

No-Bake Peanut Butter Oatmeal Cookies

2 cups sugar

Dash of salt

1 stick butter (1/2 cup)

1/2 cup milk

1 cup peanut butter

1 teaspoon vanilla

3 cups oatmeal

Waxed paper

In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over medium heat for 1 full minute. Remove from heat immediately.

Add peanut butter and vanilla; stir well. Add oatmeal and stir until thoroughly incorporated. On a sheet of waxed paper, drop mixture by the teaspoonfuls. Drizzle with a mixture of cocoa, powdered sugar and water if desired. Cool until set and firm.

Originally from: https://www.facebook.com/judy.thompson.9212

Buon Appetito!

Healthy even...

Roasted Sweet Potatoes

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (organic)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.

Coat a small baking dish with cooking spray.

Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.

Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or cinnamon if desired.

Toss to coat evenly.

Bake in the oven for 60 minutes

Originally from: https://www.facebook.com/groups/mynewbody/

Buon Appetito!

Looking good...

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:

-Makes 4 servings

-20 large (16/20) shrimp, peeled and deveined

-1 ounce canola oil

-1 tablespoon plus 5 teaspoons green onions, chopped

-2 ounces dry white wine

-1 teaspoon fresh chopped garlic

-4 tablespoons Lea & Perrins Worcestershire Sauce

-1 teaspoon Tabasco

-1/2 teaspoon cayenne

-1/2 teaspoon paprika

-8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Originally from: https://www.facebook.com/groups/444432032248286/?directed_target_id=0

Buon Appetito!

Ah, crockpot recipes, yes!

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast

1 btl Sweet Baby Ray's sauce

1/4 c vinegar

1 tsp red pepper flakes

1/4 c brown sugar

1 tsp garlic powder

Mix everything but chicken

Place chicken in crockpot (frozen is ok)

Pour sauce mixture over chicken

Cook on low 4-6 hours

So easy! 

Originally from: https://www.facebook.com/groups/237334256346297/ 

Buon Appetito!

Getting to be that time of year...

Pumpkin Snickerdoodles~ What you will need:

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 sticks unsalted butter, room temperature

1 cup sugar

1/2 cup dark brown sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

For the coating:

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Originally from: http://www.recipegirl.com/2007/11/05/pumpkin-snickerdoodles

Buon Appetito!

Q n E, from a friend...

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

Originally from: https://www.facebook.com/groups/BeaYoutifulHealth/

Buon Appetito!

Good Stuff...

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)

6-8 medium skin on red potatoes, cut in 1/2″ cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

Originally from: https://www.facebook.com/groups/SuperMomsHealthyKids/?directed_target_id=0

Buon Appetito!

Q n E

I had posted one similar to this a while back, but this is a new one and looked as good or better...

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps. 

Spray a muffin/cupcake pan w/ non-stick spray. 

Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)

Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.

Top with shredded or sliced cheeses of your choice.

Bake at 425 degrees for approx 20 min.

Let cool before removing from pan

These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Originally from: https://www.facebook.com/highproteinfood

Buon Appetito!

Very informative!

I found this to be very interesting and informative.

Chocolate Chip Cookies Secretes

Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?

This shows how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them.

Baking Powder:

Removed baking soda from recipe and used 1/2 teaspoon baking powder. This produced results that were more cakey and puffed while baking.

Baking Powder AND Baking Soda:

Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread. The combination of the two leaveners produced the best results in my opinion.

MORE Flour:

Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread. The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.

MELTED Butter:

I replaced the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, I simply stirred the butter and sugars together then let sit for 5 minutes, until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges.

All Granulated Sugar:

I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (called for in the control recipe) requires an acid (such as brown sugar) to react, these cookies fell very flat as you can see by the way the chocolate chips protrude.

All Brown Sugar:

I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.

24 hour CHILLED Dough:

I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking. This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.

Thanks to... Solution For Every Day Problems's fb page for this info!

Originally from: https://www.facebook.com/SolutionForEveryDayProblems

Buon Appetito!

Simple, healthy, delish...

ZUCCHINI PIZZA CASSEROLE

Ingredients:

4 cups shredded zucchini (about 5 small zucchini's)

1/2 tsp. salt

2 eggs

2 tbsp. parmesan cheese

2 oz. cheese (I used mozzarella and cheddar)

1 tsp. italian seasoning

1 lb. ground beef 

2 oz. pepperoni, chopped

1 medium onion, chopped

2 cups spaghetti sauce

1 medium bell pepper, chopped

4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees. 

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese. 

Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

Originally from: https://www.facebook.com/TheChefRonLock

Buon Appetito!