Build an outdoor firepit

Thumb

Avatar

0 repins 0 comments

Thumb

Avatar

0 repins 0 comments

#diy #wood #tray #project

Thumb

Avatar

0 repins 0 comments

Thumb

Avatar

0 repins 0 comments

Grilled Eggplant and Goat Cheese Quesadillas with Parmesan Crust

Thumb

Avatar

0 repins 0 comments

Sunny Spinach Pie Recipe

Thumb

Avatar

0 repins 0 comments

Date Chocolate Chip Cookies Recipes - Heathier - Vegan in the Freezer

Thumb

Avatar

0 repins 0 comments

Southwestern stuffed peppers.

Thumb

Avatar

0 repins 0 comments

Peanut butter cups, chocolate, and peanut butter in one awesome jar treat.

Thumb

Avatar

0 repins 0 comments

We all love the classic tater tots recipe we had as kids. Now, you can lighten it up with this Broccoli Tots recipe that’s packed with healthy nutrients for a dinner side dish or healthy lunch.

Thumb

Avatar

0 repins 0 comments

Low Carb Diet Recipes - Smothered Chicken w/Mushrooms and Spinach #keto #lchf #lowcarbs #diet #recipes

Thumb

Avatar

0 repins 0 comments

Lemon Meringue Pie Shooters Print Friendly For the lemon curd: 3 large eggs, plus one yolk 1 cup granulated sugar 1/2 cup fresh lemon juice 6 tablespoons unsalted butter, cut into 1″ chunks at room temperature zest of 1 whole lemon Directions Place the eggs, the yolk, sugar and lemon juice in a medium size heat-resistant (stainless steel or glass) bowl and whisk the ingredients together. Next, place the bowl over a low simmering pot of water. Using your whisk, you will constantly stir the mixture until it begins to thicken to the consistency of pudding. This took me about 11 minutes. If you have a candy thermometer that will be helpful as you want the mixture to reach 160 degrees F. Once the mixture is thickened, remove it from the heat. Pour the mixture from the one bowl, through a fine mesh sieve to remove lumps, into another bowl. Add the room temperature butter and stir until all the butter has melted. Then add the lemon zest and stir until incorporated. Cover the surface of the curd with plastic wrap so a skin does not form on the curd, and place it in the refrigerator to cool for 2 hours or over night. Makes 2 cups lemon curd For the crust: 3 graham crackers 1/4 cup sliced almonds (optional) 1 tablespoon granulated sugar 1 – 1 1/2 tablespoons, unsalted butter, melted Directions: Place the graham crackers, almonds and sugar in the bowl of a food processor, and process until you have crumbs. Alternately, you can crush these ingredients inside a plastic bag using a rolling pin. Transfer to a small bowl and add the melted butter, stirring to moisten the cracker mixture. Meringue Frosting 4 egg whites 1 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract Directions You will need an electric mixer to make this frosting, and make sure the metal bowl is free of any grease since you are adding egg whites. Place the egg whites, the sugar and the cream of tartar in the metal bowl. Place the metal bowl on top of a simmering pot of water, but make sure the bowl is not touching the water, the steam from the water will heat the bowl. Gently whisk the mixture until it is hot to the touch, or when a candy thermometer reads 140 degrees. (60 degrees celsius). Next, using the whisk attachment on your mixer, you will add the vanilla and beat the mixture on medium-high speed for about 5-8 minutes until the frosting holds medium peaks when lifted from the bowl. If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. To Assemble: Spoon the crumbs into the bottom of the shot glass (I used a funnel to keep the sides of the glass clean). Using a large round tip and a piping bag, pipe the lemon curd on top of the crumbs. Using a large star tip and a piping bag, pipe a layer of meringue on top of the curd. Repeat two more layers. If you have a kitchen torch, you can toast the meringue. Add a small wedge of lemon for garnish. Makes 10 shot glass desserts

Thumb

Avatar

0 repins 0 comments

Thumb

Avatar

0 repins 0 comments

Homemade Rolo Bars Recipe ~ Homemade Oreo crust, Rolo candies, caramel and chocolate ganache – it’s a chocolate caramel heavenly delight!

Thumb

Avatar

0 repins 0 comments

Homemade Monkey Bread (aka Cinnamon Roll Bites or Cinnamon-Sugar Pull Apart Bread) - this homemade version is incredible! Will try this using Bob's Red Mill 1 for 1 flour to make this recipe gluten free.

Thumb

Avatar

0 repins 0 comments

Homemade poptart!

Thumb

Avatar

0 repins 0 comments

EASY 30 Minute Coconut Curry, loaded with veggies and creamy coconut flavor! #vegan #glutenfree #healthy #soup #recipes #lunch #recipe #food

Thumb

Avatar

0 repins 0 comments

Turmeric Butter Chicken & Rice - 1 whole 3lb chicken|5 smashed cloves garlic|1 1/2" ginger,cut in chunks|3 small red chilis|3T fish sauce|1 1/2t turmeric|1/2t coriander|1/2t pepper|4T butter|2C jasmine rice|1 1/2C coconut milk|1 1/4C chicken stock|2+1/2 stalks lemongrass (white part only) smashed & cut in segments - Clean chicken. Puree garlic, ginger, red chilis, fish sauce, turmeric, coriander & pepper. Set aside 1 1/2T of this mixture, then add butter to the rest & run foodprocessor again. Reserve 1T of turmeric butter for cooking rice, rub the rest underneath chicken skin. Place 1/2 of smashed lemongrass stalk inside cavity, then with toothpicks, sew/seal skin around opening of cavity & neck to keep butter inside. Rub reserved mix w/o butter, evenly over whole bird. Let sit 2-6hrs. In shallow bakingdish melt reserved 1T turmeric butter, cook rice in it 3min. Add coconut milk & stock, scatter lemongrass on. Bring to simmer & cook 3min w/o stirring. Put bakingrack over dish, set chicken on top, breast down. Roast 15min at preheated 420, turn bird over & roast 35min, til done. Remove bird & let rice finish cooking. Serve with spicy coconut sauce.

Thumb

Avatar

0 repins 0 comments

Ferrero Rocher Chocolate Dessert Bowls - Fully Edible | My Cupcake Addiction - YouTube RECIPE: (Makes 4 bowls) 300ml whipping cream *about a 35% milk fat 100g Nutella (2-3 big spoonfuls for the mousse, depending on how hazel-nutty you want it + extra to drizzle) 400g melted milk or dark chocolate 1 Cup crushed peanuts Ferrero Rocher chocolates to garnish

Thumb

Avatar

0 repins 0 comments

No churn vanilla, strawberry, blueberry cheesecake, and peach ice cream

Thumb

Avatar

0 repins 0 comments

Next Page