warm chocolate chip cookie stuffed soft pretzels

(Source: bakeddd, via chubly)

sp-a-m:

I made this today.
TAFFY APPLE SALAD
3 cups diced apples, not peeled 1 (15oz.) can crushed pineapple, undrained 1cup dry roasted nuts,coarsely chopped 1 (8oz) tub Cool Whip topping, thawed 1(3 oz) instant butterscotch pudding 1 cup mini marsmallows
Mix together all ingredients in a large bowl. Cover and chill until ready to serve.
Edit: I forgot to mention that I put candy sprinkles on this dish of it.

sp-a-m:

I made this today.

TAFFY APPLE SALAD

3 cups diced apples, not peeled
1 (15oz.) can crushed pineapple, undrained
1cup dry roasted nuts,coarsely chopped
1 (8oz) tub Cool Whip topping, thawed
1(3 oz) instant butterscotch pudding
1 cup mini marsmallows

Mix together all ingredients in a large bowl. Cover and chill until ready to serve.

Edit: I forgot to mention that I put candy sprinkles on this dish of it.

bakeddd:

individual meyer lemon pull-apart sweet rolls
click here for recipe

bakeddd:

individual meyer lemon pull-apart sweet rolls

(via coloredmondays)

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

(via grisser)

thecakebar:

Peanut Butter Lava Cookies Tutorial {click link for full tutorial/recipe}

(via otakumon)

kyerabianca:

All these colors were achieved with red, yellow, blue, and green food coloring mixed into white frosting. The amount of drops needed for the color you want is underneath the icing color. So convenient. :)

Click to enlarge!

(via coloredmondays)

So

bloodycowards:

I wasn’t counting on spending my Sunday making tamales, but I’m glad I did.

I know some of you were interested in making them, so here’s my family’s basic masa recipe:

5 cups masa harina
2 tbsp kosher salt
2 tbsp baking powder
1/2 tsp cumin
5 cups warm water
3/4 cup vegetable shortening, melted
8 oz. salsa verde (like La Victoria)

Whisk together dry ingredients in large bowl

Stir salsa verde into water, slowly add to dry mix (for best results use the whisk attachment of a stand or hand mixer)

Slowly mix in melted shortening, until well blended, and let masa rest for at least 15 minutes.

Once you’ve given it a chance to rest, the masa should be ready for spreading.

Submitted

thebeardandthebelly:

I was going to reply to your recipe post in the “reply” box, but it didn’t give me enough space.

How about a kidney bean coconut curry?

  • 1 can kidney beans, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 1 medium red pepper, diced
  • 2-3 jalapeños, minced (or hotter peppers, it’s hard enough for me to find jalapeños where I live right now.)
  • 3 cloves garlic, minced
  • 1/8-1/4 cup minced fresh ginger
  • Olive oil, enough to sauté the vegetables in
  • 1 tsp. Cumin
  • 1/2 tsp. Cayenne pepper, dried and powdered
  • 1/4 tsp. Turmeric

In a pan over medium heat, heat the olive oil, add the spices so that they can heat and bloom. Once the olive oil is bubbling, add the diced/minced vegetables and sauté until the onions are translucent. Add the kidney beans and coconut milk, bring to a simmer, cover, and turn the heat to low. Simmer for at least 40 minutes or to taste, and serve with rice.

Makes … 4 servings? I tend to get three out of it.

Note: substituting between 1 tsp. and 1 Tbsp. of dried ginger and/or garlic is also okay. Alternately, omitting the jalapeños is also fine; if you want to up the spiciness to match, add some more cayenne pepper. I believe coriander seed would also work well in this recipe.

——-

Yummmmmm Totally adding this to the things that I’m gonna make.

(Source: prins-erik)

ilijahmarie:

Tiana’s Famous New Orleans Beignets Recipe

Ingredients:
-1 1/2 cups lukewarm water
-1/2 cup granulated sugar
-1 envelope active dry yeast
-2 eggs, slightly beaten
-1 1/4 teaspoons salt
-1 cup evaporated milk
-7 cups bread flour
-1/4 cup shortening
-Nonstick spray
-Oil, for deep-frying
-3 cups confectioners’ sugar


Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html?oc=linkback

(via bluesblacksandreds)

Curry-Mustard Pork Chop (Marinade)

Ingredients:

  • 4 Boneless Pork Chops (cut 1 inch thick; about 1 pound total)
  • 1/2 cup Spicy Brown Mustard
  • 1/4 cup Dry White Wine
  • 1 tbsp Curry Powder
  • 1 tbsp Olive Oil
  • 1/4 - 1/2 tsp Crushed Red Pepper
  • 1-2 Green Onions; sliced
  • 1 Clove of Garlic, minced

Directions:

  1. Trim fat from pork chops. Place in a plastic bag, set in a shallow dish.
  2. Stir together the rest of the ingredients in a bowl. Pour marinade over the pork chops in the bag. Seal the bag.
  3. Marinate in the refrigerator for 6-24 hours, turning the bag occasionally.
  4. Drain the pork chops, reserving the marinade.
  5. Grill the pork chops. Only turning once, and brush with marinade, half way through grilling.
  6. Cook for 20-30+ minutes, based on how thick the pork chops are, or until the center of the pork chop registers 160 degrees. Discard any remaining marinade.

(Recipe from the Borders at Home: Healthy Meals cookbook)