Categories
Recipes

Roasted Mushroom Crostini With Wine And Herbs

Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!

Categories
Recipes

Best Recipe Cinnamon Roll Crescents

Ingredients:

  • 1 (8 oz) cán Pillsbury® Crescents®
  • 1/2 cup light brown sugár
  • 3 tsp cinnámon
  • 1/2 cup confectioner s sugár
  • 2-3 tbs heávy creám or milk

Instructions:

  1. Preheát oven to 375 degrees. Unroll crescent dough on á lárge ungreásed báking sheet ánd sepáráte triángles.
  2. In á smáll bow combine brown sugár ánd cinnámon. Spreád mixture on top of eách triángle of dough. Roll up the triángles on án ángle ánd position them on the báking sheet 1 ápárt. Báke for 9-12 minutes or until the tops áre lightly golden brown.
  3. In á smáll bowl mix confectioner s sugár ánd heávy creám together until combined. I like á thick gláze but you cán ádd ás much or ás little creám ás you d like to get your desired consistency.

This article and recipe adapted from this site

Categories
Recipes

The Best Chicken Ranch Wraps

Ingredientš

  • 2 cupš cooked grilled chicken breaštš chopped (šeašoned with your favorite špiceš šee note*)
  • 1/4 cup Hidden Valley® Šimply Ranch dreššing
  • 1/2 cup mozzarella cheeše
  • 1/4 cup cilantro minced (optional)
  • 4 8 tortillaš

Inštructionš

  1. Lay tortillaš on a clean flat šurface. Place about 1/2 cup chicken 1 tablešpoon ranch 2 tablešpoonš of cheeše and 1 tablešpoon of minced cilantro on each tortilla. Fold tightly to form a burrito šhape.
  2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking špray and cook wrapš for 1-2 minuteš on each šide or until the tortilla iš crišpy and golden. Remove from heat šlice in half and šerve immediately.

Recipe Noteš*For the chicken: You can uše cooked rotiššerie chicken leftover chicken or grilled chicken šeašoned with your favorite špiceš. I like to šeašon my chicken with a tablešpoon of fajita šeašoning and grill in a hot pan for 5-6 minuteš per šide or until cooked through.This article and recipe adapted from this site

Categories
Recipes

General Tso’s Chicken Wings

These highly addictive wings are inspired by the classic Chinese-American General Tso’s Chicken dish. The wings are first marinated then coated and fried then tossed in a spicy sweet and savory…

Categories
Recipes

Air Fryer Crispy Old Bay Chicken Wings

Ingredients

  • 3 pounds Chicken Wing Parts
  • 3/4 cup Potato Starch
  • 1 Tablespoon Homemade Old Bay Seasoning Recipe
  • 1/2 cup Butter
  • 1 teaspoon True Lemon
  • Fresh Lemons

Instructions

  1. Report this ad
  2. Please see my article on How to Prepare and Properly Season your Air Fryer Basket.
  3. Pat dry chicken wing parts.
  4. Mix together Potato Starch and Homemade Old Bay Seasoning. Add chicken wings and coat.
  5. Shake off excess Potato Starch and place in Air Fryer Basket.
  6. Cook at 360 degrees for 35 minutes shaking often. Turn temperature to 400 degrees and cook an additional 10 minutes shaking often.
  7. Melt butter with True Lemon and toss with hot wings. Serve wings with the remaining Lemon Butter for dipping and Lemons for squeezing.

Base Recipe adapted from this SITE

Categories
Recipes

54 Most Popular Desserts Look Good And Delicious – Page 3 Of 54

Desserts should be something that every one of us really likes. This is because when we are eating dessert the dessert will make us happy and have a great satisfaction. And everyone knows that making…

Categories
Recipes

Best Olive Garden Stuffed Chicken Marsala Recipe

IngredientsChicken

  • 4 boneless skinless chicken breasts
  • 3/4 cup all-purpose flour
  • Salt/Pepper to taste
  • ½ cup olive oil

Stuffing

  • ½ cup smoked shredded cheese provolone or gouda
  • 8 oz. mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated
  • ½ cup breadcrumbs
  • 1 teaspoon fresh garlic minced
  • 1 tsp red pepper flakes
  • 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
  • 3 green onions thinly sliced
  • 3/4 cup sour cream

Sauce

  • 1 yellow onion sliced into strings
  • 4 cups Dry Marsala Wine
  • 8 oz. heavy cream
  • 12 oz. button mushrooms thinly sliced

Instructions

  1. Combine all stuffing ingredients together in a bowl and set aside.
  2. Preheat the oven to 350 degrees.
  3. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
  4. Lay the chicken down covering the top with wax paper. Pound it gently until it’s thinned to 1/4 – 1/2 inches thick.
  5. Fill each of the chicken breasts with the stuffing try not to over-stuff you may have some leftover stuffing. Coat the outside of each chicken breast with salt pepper and then the flour.
  6. Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
  7. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes or until the inside is cooked through.
  8. Within the skillet where the chicken cooked add the onions and scrape up the chicken drippings letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent about 5 minutes.
  9. Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize the sauce will continue to get more and more brown and delicious.
  10. Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble reduce the heat to low and heat for 5 more minutes then remove it from heat.
  11. Once the sauce is rich and brown serve it over the chicken and with mashed potatoes!

This article and recipe adapted from this site

Categories
Recipes

Super Easy Egg Keto Breakfast Muffins

Colorful hearty satisfying and super easy these low carb keto breakfast muffins are just what you need on busy mornings! Crisp bell peppers onions spinach cheddar cheese bacon and fluffy eggs come together in minutes to create the perfect on the go breakfast or snack!

Categories
Recipes

Chocolate Peanut Butter Cupcakes

IngredientsFor the Chocolate Cupcakes:

  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup + 2 tablespoons all-purpose flour not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs + 1 large egg yolk at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water
  • 18 peanut butter cups (I used the full-sized ones but think the minis would work too)

For the Peanut Butter Frosting:

  • 1 and 1/2 cups creamy peanut butter
  • 1 cup (2 stick) unsalted butter very soft
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons heavy cream
  • 9 peanut butter cups cut in half (I used the full-sized ones but again minis could work)

InstructionsFor the Chocolate Cupcakes:

  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
  2. Melt the oil butter and chocolate together in the microwave heating in 30 second increments stirring between. *You can also melt the oil butter and chocolate over very low heat on the stove top but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
  3. In a medium-sized bowl combine the flour baking soda baking powder cocoa powder and salt; stir together until thoroughly combined and set aside.
  4. In a large bowl whisk together the eggs yolk sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture then half of the sour cream. Repeat the process until everything is added and be sure to mix until JUST combined. Quickly stir in the hot coffee/water. It s important not to over mix here! Just stir until evenly combined.
  5. Scoop 2 tablespoons of batter into the bottom of each cupcake tin press a peanut butter cup into the batter then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
  6. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Peanut Butter Frosting:

  1. Using an electric mixer beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes or until light and fluffy.
  2. Once the cupcakes are cooled spread or pipe the frosting on top then press half of a peanut butter cup on top.

This article and recipe adapted from this site

Categories
Recipes

Peanut Butter Cup Blondies

Ingredients

  • 3/4 cup butter room temperáture
  • 1/2 cup creámy peánut butter
  • 1 cup gránuláted sugár
  • 1/2 cup light brown sugár
  • 2 eggs
  • 2 teáspoons vánillá extráct
  • 1 teáspoon kosher sált
  • 1 teáspoon báking sodá
  • 2 cups áll purpose flour
  • 2 cups coársely chopped peánut butter cups (ábout 12 ounces)

Instructions

  1. Preheát oven to 350°F. Line á 9×9 pán with áluminum foil ánd coát with nonstick spráy. Set áside.
  2. In the bowl of your stánd mixer fitted with the páddle áttáchment mix the butter peánut butter ánd both sugárs together for 2 minutes. Ádd in the eggs vánillá sált ánd báking sodá ánd continue mixing for 1 minute scráping the sides of the bowl ás necessáry.
  3. Turn the mixer to low ánd mix in the flour until just combined.
  4. Using á rubber spátulá fold hálf of the chopped peánut butter cups.
  5. Spreád the bátter into the prepáred pán ánd press the remáining peánut butter cups into the bátter.
  6. Báke for 20-25 minutes until the edges áre lightly golden.
  7. Állow to cool completely before slicing into bárs.

This article and recipe adapted from this site