Wednesday, September 6, 2017

Keto No Bake Frozen Cheesecake with Chocolate Ganache

Keto No Bake Frozen Cheesecake with Chocolate Ganache
Recipe from: richestoragsbydori
Image credit: Dori
Keto No Bake Frozen Cheesecake with Chocolate Ganache

“Super easy and super yummy.” Dori

Ingredients:

Cheesecake Filling:

 4 oz Philadelphia Cream Cheese

 2 Tbsp Sour Cream

 1/4 erythritol (I use Trivia)

Ganache:

 2 oz Unsweetened Bakers Chocolate

 1/2 cup Heavy Whipping Cream - splash of water if needed for consistency.

Instructions:

Use a hand mixer and mixed together cream cheese, heavy cream, sour ream and Trivia 
until creamed together.

Melt bakers chocolate in the microwave for about 1 minute.

Add whipping cream and combine well. Takes a couple minutes.

Dollop the filling into cupcake pan and top with Ganache.

Cover with plastic wrap.

Put in freezer for 2-3 hours.

Enjoy! Serve topped with strawberries (optional)

Read more and enjoy this amazing recipe and many more when visiting richestoragsbydori


Grilled Maple Bacon Pork Tenderloin

Grilled Maple Bacon Pork Tenderloin
Recipe from: twoluckyspoons
Image credit: Blaine
Grilled Maple Bacon Pork Tenderloin

“Pork tenderloin, wrapped in bacon, basted in Mom's Maple Glaze ( click the link to get the 
recipe), and grilled to perfection. “ Blaine

Ingredients:

one 2 lb pork tenderloin

1 recipe Mom's Maple Glaze recipe below

12 oz bacon

Instructions:

Prepare your grill for indirect grilling.

On a gas grill, light the outer burners and leave the middle burner off.

On a charcoal grill, place lighted coals on either side of the grill, with no coals in the middle.

While the coals are getting hot, prepare Mom's Maple Glaze.

Prepare a bacon weave by laying out 6 slices of bacon side by side, and weaving in an 
additional 6 slices of bacon perpendicular to the first six.

Brush Mom's Maple Glaze to the pork tenderloin liberally , then wrap the bacon weave 
around the pork tenderloin and apply the glaze to the bacon as well.

Place on the center of the grill and grill indirectly for 20 to 30 minutes or until the internal 
temperature reaches 145 degrees.

Let rest, tented with foil for 5 minutes.

Slice and serve.

Or you can broil it:

 Mom's Maple Glaze for pork tenderloin

“My mother's tried and true maple glaze graced many a table in my youth. It's still one of my 
favorite things to put on a pork tenderloin. “ jodiemo

Ingredients:

1 cup Maple Syrup the real thing

3 Tablespoons orange juice conc. frozen

3 Tablespoons Ketchup

2 Tablespoons Soy Sauce

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire

1 teaspoon Curry powder

1 garlic clove minced

2 green onions I use white or yellow onions, minced

1 Tablespoon sesame seeds opt., toasted

Instructions:

Combine in saucepan, bring to a boil over medium heat.

Reduce heat and simmer for 15 minutes, stirring occasionally.

It will thicken slightly.

It can be stored in the frig in a jar for a few days.

Use it on all kinds of pork and serve some on the side.

It can also be used on chicken.

There you go, it's easy to make and tastes good.

To make the pork tenderloin, brush a tenderloin with glaze.

Place under broiler.

Cook for 12-15 minutes, turning and basting a couple of times.


Let rest for a few minutes before slicing.

Read more and enjoy this amazing recipe and many more when visiting twoluckyspoons



Sunday, September 3, 2017

The Frenchy

The Frenchy
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
The Frenchy

“This luscious libation falls into the "Are you sure there's alcohol in here?" category.  The subtle melding of Pear, Pineapple, and Cranberry, delivers a smooth cocktail that will complement any Happy Hour.  It's simple to make, and easy on the palate.  We hope that you'll give it a try, our featured cocktail... The Frenchy.  Cheers!” hamptonroadshappyhour

Ingredients:

2 oz. Pear Vodka

3 oz. Pineapple Juice

1 oz. Cranberry Juice

Cherry (or Pear wedge) to garnish

Directions:

Add the Vodka and Juices to an ice filled cocktail shaker.

Cover, shake well, and strain into your favorite ice filled cocktail glass. 

Add a couple of sipping straws, garnish accordingly, and enjoy!

Read more and enjoy this amazing recipe and many more when visiting 



Chocolate Chip Banana Cake

Chocolate Chip Banana Cake
Recipe from:chichoskitchen
Image credit: Cherine

Chocolate Chip Banana Cake


Ingredients:

1 cup 1/4 all purpose flour

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup sugar

1/2 cup vegetable oil

3 bananas mashed

1/2 cup dark or milk chocolate chips

Instructions:

Mix flour, baking soda, and salt in a bowl.

In a large bowl, mix bananas, eggs, sugar and oil.

Add the flour mixture until just combined.

Stir in chocolate chips.

Spread batter into a greased 9x5 inch loaf pan.

Bake at 350 degrees for 40 minutes or until toothpick comes out clean with no batter


Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Mexican Breakfast Quesadillas

Mexican Breakfast Quesadillas
Recipe from: blogchef
Image credit: Bobby
Mexican Breakfast Quesadillas

“These Mexican breakfast style quesadillas consist of chorizo, egg, and cheese. There is just something about chorizo sausage that is amazing with scrambled eggs.” Bobby

Ingredients:

4 (12-inch flour tortillas)

2 cups queso chihuahua cheese

3 large eggs

½ lb chorizo sausage (homemade or store-bought)

Butter (for spreading)

Directions:

In a medium fry pan cook the chorizo while breaking up into chunks with a spatula until fully 
cooked.

Drain off any excess grease.

While the chorizo is cooking, whisk the eggs and a little bit of salt and pepper in a bowl.

Scramble the eggs in a large non-stick skillet until slightly firm.

Set aside.

Preheat a large nonstick skillet or griddle to medium-high heat.

Butter one side of a flour tortilla.

Cook the flour tortilla for 20 seconds, flip.

Cover half the tortilla surface with shredded cheese and bits of chorizo sausage and 
scrambled eggs.

Fold the tortilla in half and press down gently with a spatula and cook for 30 seconds on 
each side.

Remove from the pan and cut the quesadilla into 3 wedges.


Read more and enjoy this amazing recipe and many more when visiting blogchef

Fresh Garden Sauce With Penne

Fresh Garden Sauce With Penne
Recipe from: livingthegourmet
Image Credit: Catherine

Fresh Garden Sauce With Penne

“The scene is a familiar one. It’s the end of the day, and you’ve finally been unshackled from whatever odious task life has allotted you – at least…” Catherine

Ingredients:

1-pint cherry tomatoes - quartered

Half of a large red onion - sliced thin

4 to 5 cloves of garlic - chopped

1 cup basil – about 12 leaves

½ tsp red pepper flakes

½ tsp fresh ground black pepper

¼ - ½ tsp. Salt

½ tsp. dried oregano

2-3 tablespoons of olive oil

Barilla Ready Pasta – prepared as directed

Instructions:

Heat a large cast iron frying pan with the olive oil.

Add in the chopped tomatoes, basil, onion and garlic and toss.

Add in the seasonings to taste and toss.

Saut̩ on a low heat for 3 Р4 minutes while preparing the pasta.

Toss the pasta with the sauce and plate.

Top with fresh grating cheese a drizzle of olive oil and an extra dash of red pepper flakes.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet


Sunday, April 16, 2017

Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham

Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham
Recipe from: eatinonthecheap
Image credit: Jodie
Grandma’s Traditional Holiday Glazed Maple And Brown Sugar Ham

 I always put my vote in for a giant pot of ham and white beans.” Jodie

Ingredients:

1 spiral sliced ham

1/2 cup fresh orange juice

1/2 cup pear nectar you can find this in the alcohol mix section if its not in the juice section 
of the store

1/2 cup brown sugar

1/2 cup maple syrup molasses is good too

Instructions:

Preheat oven to 375.

Place ham cut side down in deep baking pan.

Mix pear nectar and OJ together and pour over ham.

Roast for 30 minutes, basting every 10 minutes with juice.

Meanwhile mix together syrup and sugar.

Pour on top of ham then spread evenly over it.

Bake until sugar caramelizes and starts to form a crust, about an hour.

Let rest, enjoy!

Note:

Over the years we have moved away from spiral sliced hams for this recipe and have been 
using the shank end unsliced hams that are usually about half the price of spiral sliced. 
When we do that, we crosshatch the ham before we bake it. That means we score the 
outside of the ham with a knife in a diamond pattern. The cuts are usually only about a 1/4 
-1/2 inch deep. This helps some of the fat render off the ham and allows the glaze and juice 
to get down to the meat of the ham.

Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap


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