Posts tagged recipe

Posted 3 months ago

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North Pole Strawberry Smoothie Recipe INGREDIENTS: 1 package (10 ounces) frozen strawberries in syrup, partially thawed and undrained1/4 cup water2 cups vanilla frozen yogurt2 tablespoons vanilla reduced-fat yogurt1 strawberry-flavored or peppermint candy cane, about 6 inches long, finely crushedGreen decorating gel DIRECTIONS: 1. Place strawberries and water in blender. Cover and blend on medium-high speed until slushy. Blend on medium speed until smooth. Transfer to 2-cup measure.2. Wash and dry blender. Place frozen yogurt and reduced-fat yogurt in blender. Cover and blend on medium speed until smooth.3. Place crushed candy cane on small plate. Pipe decorating gel around rim of two 12-ounce glasses. Dip rims into crushed candy.4. Carefully pour yogurt mixture and strawberries at the same time into glasses, creating a half-and-half design. Serve with large drinking straws if desired. (by Betty Crocker Recipes)

North Pole Strawberry Smoothie Recipe

INGREDIENTS:

1 package (10 ounces) frozen strawberries in syrup, partially thawed and undrained
1/4 cup water
2 cups vanilla frozen yogurt
2 tablespoons vanilla reduced-fat yogurt
1 strawberry-flavored or peppermint candy cane, about 6 inches long, finely crushed
Green decorating gel

DIRECTIONS:

1. Place strawberries and water in blender. Cover and blend on medium-high speed until slushy. Blend on medium speed until smooth. Transfer to 2-cup measure.

2. Wash and dry blender. Place frozen yogurt and reduced-fat yogurt in blender. Cover and blend on medium speed until smooth.

3. Place crushed candy cane on small plate. Pipe decorating gel around rim of two 12-ounce glasses. Dip rims into crushed candy.

4. Carefully pour yogurt mixture and strawberries at the same time into glasses, creating a half-and-half design. Serve with large drinking straws if desired.

(by Betty Crocker Recipes)

Posted 5 months ago

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Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Posted 7 months ago

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Nutella Shot Recipe The ingredients and measurements are: * 1 cup ice * ½ cup milk * 2 tablespoons Nutella * 1 shot Baileys * 1 shot vanilla vodka Instructions: Place all the ingredients into a blender and blend until thick and creamy. Pour into shot glasses and spread some nutella on the rim if you like.

Nutella Shot Recipe

The ingredients and measurements are:
* 1 cup ice
* ½ cup milk
* 2 tablespoons Nutella
* 1 shot Baileys
* 1 shot vanilla vodka


Instructions:
Place all the ingredients into a blender and blend until thick and creamy. Pour into shot glasses and spread some nutella on the rim if you like.

Posted 9 months ago

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Edible Crayons There are several templates out there on how to make edible crayons, but the one I found that I like best is from Parties by Hardie. To make these particular crayons you need Candy Melts, Rold Gold Honey Wheat Braided Twists, Colored Paper, Pretzel Crayon Wrapper Template, and Tape.

Edible Crayons

There are several templates out there on how to make edible crayons, but the one I found that I like best is from Parties by Hardie.
To make these particular crayons you need Candy Melts, Rold Gold Honey Wheat Braided Twists, Colored Paper, Pretzel Crayon Wrapper Template, and Tape.

Posted 9 months ago

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Tequila-Soaked Watermelon Wedges Ingredients: 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges 1 cup sugar 3/4 cup water 1/2 cup tequila 1/4 cup Triple Sec 2 limes, halved or cut into wedges Flaked sea salt or coarse salt Directions: Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Tequila-Soaked Watermelon Wedges

Ingredients:

  • 1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup tequila
  • 1/4 cup Triple Sec
  • 2 limes, halved or cut into wedges
  • Flaked sea salt or coarse salt

Directions:

  1. Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.

  2. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Posted 10 months ago

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Bell Pepper Egg-in-a-hole In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast.

Bell Pepper Egg-in-a-hole

In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast.