Homemade Pizza Dough Recipe

Quick and easy homemade pizza dough recipe from scratch, requiring basic ingredients and 20 mins rise time. Best pizza dough ever that freezes well too.

Homemade Pizza Dough Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 

Ingredients

  • 2 cups Warm water
  • 1 tbsp Active dry yeast
  • 1 tbsp Granulated sugar
  • 5 cups All-Purpose flour Divided in half
  • 2 tbsp Olive oil
  • 1 tbsp Salt
  • 1 tsp Italian seasoning Optional 
  • 1/2 tsp Garlic powder Optional

Instructions

  1. In a small bowl, mix together warm water, yeast and sugar. Let it sit for 5 minutes at room temperature until the yeast blooms or "poofs" and becomes foamy.  
  2. In your KitchenAid mixer, add half the flour, oil and the "poofed" yeast. Attach the hook attachment and mix. 
  3. Add the remaining flour, salt, Italian seasoning, garlic powder and continue mixing until you you have a smooth ball of dough. You can knead with your hands too. 
  4. Transfer dough to a large greased bowl and cover with saran wrap and let it rise for 20 minutes. 
  5. Remove dough from the bowl and place it on a floured surface. 
  6. Knead it with additional flour (a few tablespoons at a time) to get rid of any stickiness. 
  7. Divide the dough into two equal parts and shape them into balls. 
  8. Roll them thin on a well-floured surface and place them on two generously greased round pizza pans.
  9. Spread pizza sauce and toss your favorite toppings and lots of cheese.
  10. Bake in a preheated 400 degree oven for 18-20 minutes or until firm and golden brown along the edges. Enjoy!

Notes

Recipe source: cakewhiz
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Waldorf Salad Recipe

I had no idea how much I loved a classic and traditional Waldorf Salad Recipe! Full of crunchy apples, grapes, walnuts, and celery with a delicious Waldorf salad mayonnaise dressing

Waldorf Salad Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Servings:  4 

Ingredients

  • 1/2 C. Mayonnaise
  • 1 T. Lemon Juice
  • 1 T. Sugar
  • Salt & Pepper to taste
  • 2 Apples (green or red, or one of each) Cored and chopped into bite-size pieces
  • 1 C. Grapes, halved - I used a mixture of both green and red
  • 1 C. Celery, thinly sliced
  • 1 C. Walnuts, chopped

Instructions

  1. In a large mixing bowl, add mayo, lemon juice, sugar, salt and pepper. Mix together until smooth.
  2. Add in grapes, apples, celery, walnuts and stir until all are coated with dressing.
  3. Serve right away, or cover and chill up to a couple of hours.
Recipe Notes
  1. The traditional way to serve Waldorf Salad is over a bed of lettuce. I usually skip that and just scoop it into a bowl.

Notes

Recipe source: todayscreativelife
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Outback bread recipe {amazing sweet molasses bread you can make at home!}

In todays post: Love the soft brown bread at The Outback Steakhouse? Now you can make it at home with my Outback bread recipe.

Outback bread recipe {amazing sweet molasses bread you can make at home!}

Prep Time: 2 hours 50 minutes
Cook Time: 30 minutes
Total Time: 3 hours 20 minutes
Servings:  16 

Ingredients

  • 1 cup Warm Water
  • 1 tablespoon Active Dry Yeast
  • 1 tablespoon Sugar
  • 1 and 3/4 cups Whole Wheat Flour
  • 1 Egg
  • 2 tablespoons Butter room temperature
  • 2 tablespoons Molasses
  • 1/4 cup Honey
  • 1.5 to 2 cups Bread Flour
  • 1 tablespoon Natural Baking Cocoa
  • 1 teaspoon Salt

Instructions

  1. Place warm water, yeast and sugar in bowl of a stand mixer.
  2. Allow to proof for 10 minutes (mixture will bubble).
  3. Add in whole wheat flour, egg, butter, molasses and honey and turn mixer on low, using the dough hook.
  4. Add in 1 cup of bread flour, cocoa and salt and continue to mix on low.
  5. Gradually add in remaining half cup to one cup of bread flour. Dough should pull away from the sides of the mixing bowl.
  6. Continue to knead on low for about 10 minutes until dough is soft and elastic.
  7. Turn dough out and roll into a ball. Allow to rise in a warm place, covered, for 60-90 minutes until doubled in size.
  8. Shape as 6 small loaves on a cookie sheet or as 16 rolls in a 9x13 pan and rise again until doubled (45-60 minutes). 
  9. Bake at 350 for 27-30 minutes for loaves or about 20 minutes for rolls.

Notes

Recipe source: itsalwaysautumn
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Peanut Butter Easter Eggs

Peanut Butter Easter Eggs are simple to create and the chocolate peanut butter combination make the perfect soft and sweet filling! Plus, they are adorable!

Peanut Butter Easter Eggs

Prep Time: 20 minutes
Total Time: 20 minutes
Servings:  16 - 18

Ingredients

  • 1/2 cup softened butter 1 stick
  • 3/4 cup brown sugar
  • 1/4 cup creamy peanut butter
  • 3/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup mini Reese's Pieces or mini chocolate chips
  • 2 cups white & dark melting chocolate divided as you'd like- I used about 1 cup of each
  • festive Easter sprinkles

Instructions

  1. Cream butter, sugar and peanut butter until well combined. Add in vanilla. Sprinkle flour and salt on top of mixture, then stir until incorporated. Stir in Reese's Pieces.
  2. Turn dough onto a piece of parchment paper (or wax paper) and fold paper over so that it covers the top of the dough. Roll dough out until about 1/2" thick. Use a small Easter Egg cookie cutter to cut eggs out of the dough, setting eggs on a parchment covered baking pan. Roll dough again as needed, until all dough has been shaped into eggs. (I have this 18-piece Wilton Spring cookie cutter set- I love it and that's where I got my 2 1/2" egg cookie cutter from.)
  3. Freeze peanut butter eggs for 30 minutes.
  4. Melt the chocolate, separating 2-3 TBSP of each, white and dark melting chocolate into small bags with the corners cut, for drizzling. I love using Chocoley Dipping & Coating Chocolate because it�s super easy to use and it tastes fantastic. (not like wax!) The trick to melting chocolate in the microwave is to go slowly and stir gently- and just before you feel like it's completely melted, take it out of the microwave and let it finish melting in the warm bowl. This time I used the large tubs of Chocoley Dipping chocolate, which are so handy! I melted them for 2 minutes, then stirred gently and warmed for another 30 seconds, then they were ready. I can re-use the tubs and bonus- no having to wash dishes!
  5. If you'd rather use white & semi-sweet chocolate chips, combine 1 cups of each with 2 tsp coconut oil or shortening, to smoothen the chocolate and thin it out a bit so that it's easier to dip eggs. Microwave for 1 minute, then add time in 20 second increments until chips appear nearly melted, then let melt the rest of the way in the warm bowl.
  6. Use a fork or a handy Winton Dipping tool like I did to dip each peanut butter egg in the chocolate, then shake gently to remove any excess. Transfer chocolate coated eggs to parchment or wax paper to cool. Immediately drizzle opposite color of chocolate on top of each egg and sprinkle with your favorite Easter sprinkles. Let cool to harden.
  7. Store eggs in an airtight container. No need to refrigerate, unless you're making them 1-2 weeks ahead of time, then I'd store them in the fridge until you're ready to serve them.
  8. *If you're nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it's place.

Notes

Recipe source: butterwithasideofbread
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Cake Mix Cinnamon Rolls

These Cake Mix Cinnamon Rolls come from my collection of furlough rolls. My husband is a federal employee and he was furloughed during the fall of 2014. To help make ends meet during that time I made and sold cinnamon rolls when I got off work. 

I came up with several variations of cinnamon rolls in that time and I dubbed them all furlough rolls. When that time passed and my husband was no longer furloughed I swore I would never knead dough again. Once the blisters healed from closing hundreds of pans and the freezer no longer was stocked with pans of rolls that didnt sell I missed them. 

These are seriously worth kneading dough again. Back in 2014 I adjusted this recipe many times and could make these without even thinking but not today. I actually had to pull out my handwritten notes.

Cake Mix Cinnamon Rolls

Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 24

Ingredients

  Dough
  • 1 box yellow cake mix
  • 4 cups all purpose flour
  • 1/4 cup sugar
  • 2 cups warm water (no warmer than 110 degrees)
  • 2 packets of yeast
  • extra flour for kneading
  • 8 Tablespoons room temperature butter -divided
  • cooking spray
  Cinnamon Sugar Filling Mixture
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 heaping tablespoons of Siagon Cinnamon
  Cream Cheese Cinnamon Roll Frosting
  • 4oz Room Temperature Cream Cheese
  • 4 Tablespoons Butter
  • 1 teaspoon vanilla
  • 1 Tablespoon milk
  • 3 1/2-4 cups Powdered Sugar

Instructions

  Dough
  1. Start by proofing the yeast by adding warm water and the 2 packets of yeast to a small bowl. The water needs to be at least 95 degrees but no hotter than 110 degrees. It takes about 5 minutes to proof.
  2. While the yeast is proofing Mix together 3 1/2 cups of flour , cake mix, and sugar in a large bowl. Make a well in the center to pour the liquid.
  3. Once the yeast is completely dissolved give it a little stir and pour into the well of the dry ingredients.
  4. I do this the old fashioned way and use a wooden spoon . Slowly stir until all of the ingredients are incorporated. At this point you can add remaining flour until the dough isn't too sticky to knead
  5. Turn the dough out onto a floured surface and knead and add flour as needed if the dough gets too sticky
  6. After about 5 minutes of kneading the dough should smooth and elastic like
  7. Form the dough into a ball and Place in an oiled bowl, cover with a towel.
  8. Place in a warm, non drafty area to allow to rise. The dough should double in size after about an hour
  9. Mix the ingredients to the cinnamon sugar filling and set aside
  10. Punch dough down and turn out onto a floured surface.
  11. Cut dough in half , set one half aside and keep one on the floured surface
  12. Roll the dough evenly to rectangle , it should be about 14x10
  13. Spread 4 tablespoons of room temperature butter out on to the dough, leaving about a 1/2 inch all the way around free of butter
  14. Sprinkle 3/4 cup of the cinnamon sugar mixture onto the butter
  15. Start rolling the dough up like a jelly roll starting with the long side.
  16. Now to cut the rolls. Using a very sharp knife coated with flour cut off the ends and discard.
  17. Carefully cut rolls 1/2-3/4 inch wide and place them in an oiled pan. Depending on how you cut them you should get 12 per roll which is perfect for a 9x13 pan. Just make sure you leave enough room for them the rise. (so a total of 24 give or take)
  18. Cover and let rise again , they should double in size . It should take about 30 minutes and preheat oven to 350 degrees
  19. Repeat this process with the other dough or get them ready to parpaking and freezing
  20. Place rolls in a preheated oven and bake for 20-25 minutes, or until slightly golden brown
  21. While rolls are baking mix all the ingredients for frosting
  22. Let the rolls cool for about 10 minutes and spread frosting on top of rolls
Recipe Notes
  1. You will have 2 large rolls to cut. If you are baking them in a 9x13 pan I recommend cutting 12 from each roll ..totaling 24 roll. 

Notes

Recipe source: bakedbroiledandbasted
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Zucchini Noodles Recipe with Healthy Alfredo Sauce

Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!

Zucchini Noodles Recipe with Healthy Alfredo Sauce 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

INGREDIENTS

  • 3 medium Zucchini
  • 1 tsp Butter
  • 2 cloves Garlic (minced)
  • 1/4 tsp Nutmeg (or 1/2 tsp if you like a stronger nutmeg flavor)
  • 1/2 cup Unsweetened almond milk
  • 1/3 cup Heavy cream
  • 3/4 cup Grated parmesan cheese
  • 1 tbsp Arrowroot powder (*see notes for alternative)
  • Black pepper
  • Wholesome Yum Keto Sweeteners

INSTRUCTIONS

  1. Make zucchini noodles using a spiralizer or julienne peeler.
  2. Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
  3. Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
  4. In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
  5. Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.

Notes

Recipe source: wholesomeyum
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Sauteed Asparagus with Garlic, Butter & Parmesan

A quick & easy sauteed asparagus recipe with butter, garlic & shredded Parmesan cheese. In about 10 minutes or less, you'll have a simple side dish made with real food ingredients to accompany any meal. Keep reading to learn more about the health benefits of asparagus and why you should eat it with a healthy fat. 

Sauteed Asparagus with Garlic, Butter & Parmesan

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 

INGREDIENTS:

  • 1 bunch of fresh asparagus (approximately 1 pound)
  • 2 tablespoons of butter or ghee (I love THIS grass-fed butter & THIS grass-fed ghee - they tastes amazing)
  • 4 cloves of garlic
  • Sea salt, to taste (like THIS sea salt or THIS sea salt)
  • Black pepper, to taste
  • 1/2 cup of shredded Parmesan cheese
  • Want more real food & gadget recommendations? Check out my shop page for a list of my favorites.

INSTRUCTIONS:

  1. Wash & dry the asparagus, then remove the woody ends. The best way to do this (so you don't waste asparagus OR end up with a few spears that are really chewy) is to place one hand at the bottom and one hand in the middle of each spear and apply downward pressure. The asparagus will break naturally. Discard the ends.
  2. In a medium or large skillet, melt the butter over medium heat. Meanwhile, smash, peel & mince the garlic.
  3. For thin asparagus spears: once the butter is melted and starting to shimmer, add the garlic and cook for 30 seconds. Add the asparagus, toss with tongs or a wooden spoon to coat in butter, and cook for about 2-3 minutes (stirring occasionally) OR until the asparagus is fork tender.
  4. For thick asparagus spears: once the butter is melted and starting to shimmer, add the asparagus, toss with tongs or a wooden spoon to coat in butter, and cook for about 3-4 minutes. Add the minced garlic, and continue cooking the asparagus for an additional 3-4 minutes (stirring occasionally to keep the garlic from burning) OR until the asparagus is fork tender.
  5. When the asparagus is cooked to your liking, season to taste with sea salt and black pepper, reduce the heat to low, sprinkle on the parmesan cheese, cover with a lid to melt, then serve the asparagus immediately.
  6. Note: To speed up cooking time, add a tablespoon of water to the skillet, stir, cover with a lid, reduce heat to medium-low and cook until the asparagus is just tender. (I do this sometimes when I'm in a hurry with larger spears.)

Notes

Recipe source: therisingspoon
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Healthy Spinach Artichoke Dip

This healthy Spinach Artichoke Dip uses Greek yogurt instead of mayonnaise or sour cream, making for a healthier, stovetop version of this classic dip!

Healthy Spinach Artichoke Dip

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

INGREDIENTS

  • 1 14-oz can artichoke hearts 400 g
  • 1 10-oz package frozen spinach 285 g
  • 1 8-oz package cream cheese can sub low-fat, 225 g
  • 1 cup plain Greek yogurt 220 g
  • cup grated parmesan 50 g
  • cup shredded mozzarella 50 g
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • Optional: 1 4-oz jar green chilies drained

INSTRUCTIONS

  1. Prep: Drain and roughly chop artichoke hearts. Thaw spinach (in the microwave for 30 seconds), then press out as much moisture as possible.
  2. Cheese: Add cream cheese, yogurt, parmesan, and mozzarella to a large pot. Heat over medium until cheese has melted, stirring often.
  3. Veggies: Stir in artichoke hearts, spinach, and garlic. For a spicier dip, optionally add drained green chiles. Taste and add salt and pepper, as needed to suit your taste. Continue cooking until mixture is hot, about 5 minutes
  4. Serve: Warm with crackers, bread, chips, or fresh veggies.
Recipe Notes
  1. Store in the fridge in an airtight container for 3 to 5 days.
  2. To make this dip in the oven, stir everything together and pour into an oven-safe dish. Top with a sprinkle more of cheese and bake at 350 degrees F for 30 minutes, until hot and bubbly.

Notes

Recipe source: liveeatlearn
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Heavenly lemon cookies (fast, easy + oh so good!)

In todays post: These heavenly lemon cookies are just that heavenly! Theyre soft, lemony, and delicious, and only take a few minutes to whip up.

Heavenly lemon cookies (fast, easy + oh so good!)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30

Ingredients

  Cookies
  • 1 Lemon Cake Mix
  • 8 oz Cream Cheese
  • 1/2 cup Butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  Glaze
  • 2 tablespoons butter
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla

Instructions

  Cookies
  1. Preheat oven to 350 degrees.
  2. Soften cream cheese and butter. Mix cake mix, cream cheese, egg, and vanilla together until butter and cream cheese and butter are fully incorporated. Dough will be quite thick and sticky.
  3. Scoop 1.5 tablespoons of dough (size of a medium cookie scoop) and roll into balls. Roll balls in powdered sugar and place onto lightly greased cookies.
  4. Bake nine to ten until cookies are just puffed and cracked but still soft. Cool completely before glazing or serving.
  Glaze
  1. Melt 2 tablespoons butter in a small saucepan, then turn off heat. Whisk in powdered sugar, vanilla, and 2 tablespoons of milk (if piping on glaze) or 3 tablespoons (if dunking cookies to completely glaze the tops)

Notes

Recipe source: itsalwaysautumn
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Restaurant-Style Olive Oil and Herb Bread Dip

This Italian restaurant copycat will rock your socks! Grab a baguette and your favorite extra virgin olive oil to make this delicious garlic herb bread dip! My family and friends absolutely ADORE this restaurant-style olive oil and herb bread dip.

Restaurant-Style Olive Oil and Herb Bread Dip

Prep Time: 10 minutes
Cook Time: 1 hours 
Total Time: 1 hours 10 minutes
Servings: 6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2-1 whole head of roasted garlic peeled
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt plus any extra to taste
  • 1/8 tsp paprika
  • a pinch of dried thyme
  • a pinch of cayenne or white pepper
  • freshly ground black pepper to taste
  OPTIONAL EXTRA
  • freshly grated Parmesan cheese

Instructions

  1. Pre-heat oven to 400 degrees F
  2. Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
  3. Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever you're ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
  4. Once the garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half the cloves to all the cloves in the entire head of garlic and blend together with the olive oil using a food processor or blender.
  5. Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!
Recipe Notes
  1. Try not to skip the roasted garlic; it's too good to leave out! serve with the freshest baguette you can get your hands on! If you're crazy pressed for time you can try saut�ing the garlic in oil on the stovetop until fragrant and tender... but the buttery roasted garlic is for sure my favorite part about this delish dip!
  2. When using fresh herbs instead of dried herbs, simply add extra! The dried herbs are more concentrated in flavor so a little extra of the fresh stuff should do the trick! Let your tastebuds be your guide!
  3. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of bread and optional parmesan cheese and enjoy!

Notes

Recipe source: peasandcrayon
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Old Fashioned Blue Ribbon Pound Cake

Old Fashioned Blue Ribbon Pound Cake. Tall, buttery, moist, dense. This pound cake is classic and very close to an original pound cake recipe.

Old Fashioned Blue Ribbon Pound Cake

Prep Time: 15 minutes
Cook Time: 1 hours 30 minutes
Total Time: 1 hours 45 minutes
Servings: 20

Ingredients

  • 2 cups butter, no substitutes salted or unsalted, at room temperature, I use this
  • 3 and 1/2 cup granulated sugar
  • 10 large eggs at room temperature
  • 4 cups all-purpose flour sifted (always sift, then measure)
  • 2 teaspoons vanilla extract I use this

Instructions

  1. Allow butter and eggs to come to room temperature.
  2. Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
  3. Preheat oven to 350 degrees.
  4. Cream 2 cups butter until soft and there are no lumps.
  5. Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
  6. Add one at a time, beating until just mixed in before adding the next egg.
  7. Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
  8. Add vanilla and mix in completely.
  9. Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
  10. Bake at 350 degrees F for 1 hour and 20 minutes.
  11. *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
  12. Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
  13. Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
  14. The recipe is correct as written. There are no baking soda or baking powder in it.

Notes

Recipe source: callmepmc
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Low Carb Cinnamon Crunch Cereal

No, its not a dream. Low carb cereal really does exist! This easy keto Cinnamon Crunch Cereal is a delicious grain free and sugar free breakfast option. Perfect for busy mornings. Instructional video included.

 Low Carb Cinnamon Crunch Cereal

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  Cereal:
  • 1 cup almond flour
  • 1/2 cup shredded coconut OR flax seed meal
  • 1/3 cup Swerve Sweetener
  • 2 tsp ground cinnamon
  • 6 tbsp butter chilled and cut into small pieces
  Cinnamon Sugar Topping:
  • 1 tbsp Swerve Sweetener
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 300F and line a baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the almond flour, coconut, sweetener and cinnamon. Pulse a few times to combine.
  3. Scatter butter pieces over mixture and pulse until it resembles coarse crumbs.
  4. Spread on prepared pan and cover with another sheet of parchment or waxed paper. Use a rolling pin and/or your hands to press down firmly so that the cereal sticks together. Remove the top sheet of paper. Bake 20 to 30 minutes or until golden brown. 
  5. While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal immediately after removing from oven.
  6. Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.

Notes

Recipe source: alldayidreamaboutfood
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Instant Pot Steak and Potatoes

Instant Pot Steak and Potatoes cook all together in the Instant Pot at the same time! Tender steak tips, fluffy mashed potatoes and silk smooth gravy to bring the whole meal together! This is a dinner the family will love!

Instant Pot Steak and Potatoes

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  Steak Marinade
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tbsp canola oil
  • 1 tsp minced garlic dried
  • 1 tsp minced onion dried
  • 1 tsp parsley dried
  Instant Pot Steak and Potatoes
  • 1 lb stew meat
  • 1 tbsp canola oil
  • 4 small/medium potatoes peeled and quartered.
  • 3 cups beef broth
  • 1 1/2 tsp reserved steak marinade
  • 3 tbsp butter divided
  • 1/4 cup milk
  • 5 tsp flour
  • salt and pepper to taste

Instructions

  1. Combine all of the marinade ingredients. Place the marinade and stew meat into a ziplock bag. Marinade for at least 1 hour but up to 24 hours.
  2. After the meat has marinaded, heat the oil in the Instant Pot on the saute function. Brown the meat. Reserve 1 1/2 tsp of the marinade.
  3. While the meat is browning, peel and quarter the potatoes.
  4. When the meat has browned, remove the meat and deglaze the pot with the beef broth. 
  5. Add the reserved marinade to the beef broth. 
  6. Place the meat into the liquid, the potatoes into the steamer basket and place the steamer basket into the liquid. *
  7. Cook on Manual HIGH for 15 minutes, NPR 10 minutes and then manually release the remaining pressure.
  8. Remove the potatoes and mash with 2 tbsp butter and 1/4 cup milk. Season with salt and pepper.
  9. Turn the Instant Pot onto saute and bring the meat and gravy to a simmer.
  10. Create a paste with the remaining butter (1 tbsp) and the flour. 
  11. When the gravy is simmering, melt the butter & flour paste into the gravy to thicken it. 
  12. Season with salt and pepper. 
  13. Serve the meat and gravy over the mashed potatoes.
Recipe Notes
  1. *If you do not have a steamer basket, this can still be made. Cook the potatoes right in the liquid and then CAREFULLY remove the potatoes with a slotted spoon after they are finished cooking. Proceed with the remaining directions.

Notes

Recipe source: cookingwithkarli
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Wacky Cake Recipe

Wacky cake is spongy and unlike most desserts, because no eggs or milk are used to make it (a great recipe if your family has food allergies). It's a wonderful old-fashioned cake make from pantry items. Light and fluffy, this cake is full of chocolate flavor. It is incredibly moist and melts in your mouth. 

One taste and you'll be hooked. Perfect dusted with powdered sugar but feel free to top it the way you like. We believe this type of cake was developed as a result of the rationing during World War II, and it surely has stood the test of time.

Wacky Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 - 8

Ingredients

  • 1 1/2 c all-purpose flour
  • 1 c white (granulated) sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 Tbsp heaping cocoa powder (about a quarter cup)
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 Tbsp white vinegar (original author used raspberry vinegar and said it was good)
  • 1 c cold water

How to Make Wacky Cake

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, mix all the dry ingredients together with a whisk.
  3. Add all the wet ingredients until well combined.
  4. Pour into an 8�8 pan which has been prepared with non-stick spray.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Serve warm or allow to cool and serve with a dusting of powdered sugar.
  7. Note: This would also be good served with whipped cream or vanilla ice cream. A light frosting might be good too but I wouldn't use anything heavy on this moist fluffy cake.

Notes

Recipe source: justapinch
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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The Best Carrot Cake

This truly is the best carrot cake recipe!  Its perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

The Best Carrot Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 16

INGREDIENTS

  CARROT CAKE INGREDIENTS:
  • 1 2/3 cup avocado oil (or vegetable oil, or any mild-flavored oil)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pound finely-grated* fresh carrots
  • optional: 1 cup chopped nuts or 1/2 cup raisins
  CREAM CHEESE FROSTING INGREDIENTS:
  • 3 (8-ounce) bricks cream cheese, room temperature
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 6 cups powdered sugar (or more, if needed to thicken)

INSTRUCTIONS

  1. Preheat oven to 350�F.  Grease and flour three 8-inch round baking pans.  (Or to save a step, you can coat them with baking spray, which already contains flour.)
  2. In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
  3. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
  4. Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
  5. Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter and vanilla in a large mixing bowl and stir until combined and smooth.  (You can either do this with a spatula, or with a hand or stand mixer.)  Gradually stir in the powdered sugar and mix until it is completely combined.  You want the frosting to be pretty firm for a 3-layer cake, so add more/less powdered sugar as needed to reach the correct consistency.
  6. Once the cakes reach room temperature,* use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top.  Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges.  Repeat with the second and third layers of the cake.  Then use the remainder of the frosting to frost all around the side edges of the cake.
  7. Once you�re ready to serve the cake, slice it up and enjoy!  Or cover and refrigerate for up to 4 days.

Notes

Recipe source: gimmesomeoven
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Double Chocolate Mousse Cake

Your search for a holiday showstopper ends with this Double Chocolate Mousse Cake! Fluffy chocolate cake topped with dark and white chocolate mousse, ganache, and a festive herb wreath garnished with sugared cranberries. If the holidays are long over, fresh berries would make for an equally beautiful cake!

Double Chocolate Mousse Cake

Prep Time: 1 hours
Cook Time: 30 minutes
Total Time: 1 hours 30 minutes
Servings: 12

Ingredients

  Chocolate Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 large eggs room temperature
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
  Dark Chocolate Mousse
  • 2 teaspoons gelatin powder
  • 3 tablespoons cold water
  • 6 ounces dark chocolate coarsely chopped
  • 2 tablespoons granulated sugar
  • 1 1/2 cups heavy cream cold
  White Chocolate Mousse
  • 2 teaspoons gelatin powder
  • 3 tablespoons cold water
  • 6 ounces white chocolate coarsely chopped
  • 1 tablespoon granulated sugar
  • 2 cups heavy cream divided; cold
  Chocolate Ganache
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate coarsely chopped
  • Get IngredientsPowered by Chicory

Instructions

  Chocolate Cake
  1. Preheat oven to 350 degrees. Line one 9-inch cake pan with a parchment round, then coat with baking spray. Set aside.
  2. In a large bowl, combine all dry ingredients and whisk until blended. With a spoon, create a well in the middle.
  3. Add eggs, milk, melted butter, and vanilla and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.
  4. Pour batter in the prepared cake pan and bake for 28-30 minutes, or until a toothpick inserted comes out clean, with only a few crumbs.
  5. Allow cake to cool in the pan for 5 minutes, then remove to cooling rack to cool completely.
  6. Trim the cake if necessary, then place it on a cake plate. Wrap the cake snugly with a layer of plastic acetate and tape it shut. Alternatively, you can place the cake in a 9-inch springform pan.
  Dark Chocolate Mousse
  1. In a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
  2. Place the chopped chocolate in a larger glass or metal bowl set over a double boiler. Melt the chocolate, scraping the bowl with a rubber spatula to help the process. Set aside to cool.
  3. Liquify the bloomed gelatin by microwaving it for 10 seconds. Whisk the gelatin into the melted chocolate.
  4. Use a stand mixer or electric mixer to whip the heavy cream and granulated sugar to soft peaks on medium speed, 2-4 minutes.
  5. Gently fold the whipped cream into the melted chocolate using a rubber spatula until fully combined.
  6. Spoon mixture into the prepared pan over the cooled cake layer. Smooth is out and refrigerate for at least 2 hours.
  White Chocolate Mousse
  1. In a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
  2. Place the chopped white chocolate in another glass or metal bowl. Set aside.
  3. In a small sauce pot, bring 1 cup of heavy cream to a simmer. Add bloomed gelatin and whisk until fully dissolved. Remove from heat and cool slightly, then pour over white chocolate, whisking until melted and smooth. Cool to room temperature.
  4. Use a stand mixer or electric mixer to whip the heavy cream and granulated sugar to soft peaks on medium speed, 2-4 minutes.
  5. Gently fold the whipped cream into the melted chocolate using a rubber spatula until fully combined.
  6. Carefully transfer white chocolate mousse over the set dark chocolate layer. Smooth the top, then chill for 3 hours or overnight.
  Chocolate Ganache
  1. Place the chopped chocolate in a glass or metal bowl. Set aside.
  2. In a small sauce pot, bring cream to a bare simmer. Pour over the chopped chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
  3. Allow the ganache to cool and thicken slightly for 10 minutes, while remaining pourable. Pour over the white chocolate mousse layer and smooth.
  4. Remove the acetate film and allow ganache to drip down the sides of the cake.
  5. Garnish with rosemary, sage, and sugared cranberries.
Recipe Notes
  1. You can use a box mix easily for the cake layer! Mix the box, pour half of it in your 9-inch cake pan, then make some cupcakes with the rest of the batter. You could even make cute festive cake balls with the rest to decorate the cake with!

Notes

Recipe source: thecrumbykitchen
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Maple Dijon Roasted Carrots

Sweet and tender roasted carrots in a tasty maple dijon glaze.

Maple Dijon Roasted Carrots

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 

ingredients

  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated
  • 1 tablespoon parsley, chopped (optional)

directions

  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
Recipe Notes 
  1. You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.

Notes

Recipe source: closetcooking
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Coconut Cheesecake Bread Pudding

Coconut heaven in one sweet, comforting bite! This bread pudding is a delightful, warm dessert that is loaded with coconut flavors throughout. Its made with a creamy coconut cheesecake layer in the middle and extra coconut of top.

Coconut Cheesecake Bread Pudding

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hours 5 minutes
Servings: 

Ingredients

  • 1 lb baguette
  • 5 eggs
  • 12 oz cream of coconut
  • 1 cup whole milk
  • 4 tbsp butter melted
  • 1/2 cup sugar
  • 7 oz sweetened coconut flakes (more if you wish)
  Cheesecake filling:
  • 16 oz cream cheese softened
  • 3 oz cream of coconut
  • 1/4 cup sugar

Instructions

  Bread:
  1. Start by preparing bread at least 24 hours ahead. Bread needs to get stale first.
  2. Cutting the baguette into small cubes. Spread bread cubes evenly in a large rimmed baking sheet. Try not to crowd the bread much so it will harden evenly.
  3. Let bread get stale and harden for about a day. (You can even leave it for 2 days.)
  Bread Pudding:
  1. Preheat oven to 375 and grease a 9x13 casserole dish.
  2. In a mixing bowl, combine eggs, melted butter, cream of coconut, milk, and sugar. Whisk well and set aside. 
  3. In another mixing bowl, combine cream cheese, sugar, and cream of coconut. Beat with a mixer for a couple of minutes, until soft and smooth. 
  4. Place cheesecake mixture into a piping bag (or a zip-lock bag). It will be easier to spread the cheesecake over bread using a bag. 
  5. Spread half of the bread in the casserole dish. Squeeze cheesecake mixture all over the bread, try to cover everything evenly. 
  6. Spread remaining bread over the top of the cheesecake mixture.
  7. Slowly pour the egg mixture all over the bread. Press down on bread all over, to ensure that the eggs is spread evenly all over the dish and bread is soaked.
  8. Spread the coconut flakes over the top and bake for 45-50 minutes.
  9. Note: If you notice that coconut flakes are getting too dark on the top, cover the top of the bread pudding with a sheet of foil, press it gently, and continue baking. 

Notes

Recipe source: willcookforsmiles
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Jalapeno Apricot Sauce

Jalapeno Apricot Sauce A sweet and spicy apricot sauce thats perfect for glazing barbecued chicken or serving over cream cheese with crackers.

Jalapeno Apricot Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1

Ingredients

  • 1 cup apricots chopped
  • 1 cup sugar
  • 1 jalapeno finely diced
  • 1/2 cup white wine vinegar

Instructions

  1. Add chopped apricots and sugar to a sauce pan.
  2. Heat over medium heat until temperature of sauce reaches 220 or reaches the gel stage for jam.
  3. Add jalapenos and vinegar and cook for 5 more minutes, stirring often.
  4. Remove from heat and add to a heat proof container. Store in refrigerator until use or use right away.
  5. Recipe Notes
  6. 4-6 apricots equals 1 cup chopped apricots
  7. Nutritional value is calculated at 1 Tablespoon serving size. 

Notes

Recipe source: beyondthechickencoop
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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30-Minute Homemade Flour Tortillas

Skip the store-bought tortillas and whip up the fastest and freshest recipe for 30-Minute Homemade Flour Tortillas.

30-Minute Homemade Flour Tortillas

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 

INGREDIENTS

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 2/3 cups hot water
  • 1/4 cup vegetable oil

INSTRUCTIONS

  1. In a large bowl, whisk together the flour and salt.
  2. Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
  3. Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
  4. Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
  5. Heat a large nonstick saut� pan over medium-high heat.
  6. Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.

Notes

Recipe source: justataste
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Instant Pot Asian Beef Short Ribs

These sweet and sticky Instant Pot Asian Beef Short Ribs are ultra tender and ready in a flash thanks to the pressure cooker.

Instant Pot Asian Beef Short Ribs

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 3 lbs. Beef Short Ribs
  • 1 tsp each: garlic powder, onion powder, ground ginger, black pepper, salt
  For the Sauce:
  • 3/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tsp minced ginger, fresh or 1/2 tsp ground ginger
  • 1 tsp minced garlic, fresh or 1/2 tsp garlic powder
  • 1 tsp chili garlic sauce, found in the Asian aisle of the grocery store
  • 2 tbsp corn starch
  For Garnish:
  • 1 tsp sesame seeds
  • 2 tbsp chopped green onions

Instructions

  1. Place the rack into the insert of your pressure cooker and pour in 1 cup of water. Combine 1 tsp each: garlic powder, onion powder, ground ginger, black pepper and salt and rub this mixture all over the beef ribs. Place the beef ribs on the rack, so they are above the water underneath.
  2. Put the lid on, make sure the valve is in the sealed position, then cook on Manual HIGH Pressure for 30 minutes. Let the pressure naturally release for 10 minutes (do not open the valve for 10 minutes after the 30 minute cook time is over). Once it's released naturally for 10 minutes, finish with a quick release (open the valve).
  3. Meanwhile combine the ingredients for the sauce in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes.
  4. Turn the broiler on in your oven and place the beef short ribs on a foil lined baking sheet. Brush the sauce on all sides of the ribs and broil for 1 to 2 minutes on each side, until the sauce becomes glossy and sticky. Garnish with the sesame seeds and green onions if desired. Enjoy!
Recipe Notes
  1. You can use pork ribs in place of the beef ribs if desired.

Notes

Recipe source: iwashyoudry
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Chicken Bacon Ranch Pizza

We loved Elizabeth's take on making this pizza at home. Not only is it yummy, it makes 2 hearty pizzas for a fraction of the cost of ordering out. \

The chicken really has a punch of flavor. It soaks up the flavor from the ranch seasoning, onions, and sun-dried tomatoes. Adding bacon is sort of equivalent to a cherry on top. So many layers of yummy goodness in this pizza!

Chicken Bacon Ranch Pizza

Prep Time: 55 minutes
Cook Time: 20 minutes
Total Time: 75 minutes
Servings: 4 - 5

Ingredients

  • 3 large boneless skinless chicken breasts cut into cubes
  • 1/2 medium onion; diced
  • 2 slice sun-dried tomatoes packed in oil
  • 1 pkg mozzarella cheese; large (about 1 1/2 - 2 cups per pizza)
  • 2 pkg hidden Valley Ranch seasoning
  • 2 large pizza crusts
  • 2 box Philadelphia cream cheese (room temp); 8 oz each
  • 6 slice bacon

How to Make Chicken Bacon Ranch Pizza

  1. Over medium heat, add cubed chicken and diced onion to pan. Cook until chicken done.
  2. Add sun-dried tomatoes, salt and pepper and ONE packet of Ranch seasoning; stir together and set aside.
  3. Pre heat oven to 400*
  4. Cook bacon.
  5. While bacon is cooking, in a food processor add 2 boxes of cream cheese (room temp) and the other packet of ranch seasoning, and mix together on a med. speed for 2 mins. (should look like frosting)
  6. Follow cooking directions for pizza crusts and bake. Once baked, spread half of the cream cheese sauce on the cooked pizza crust.
  7. Add half of the chicken mixture.
  8. Cover with 1/2 packet of mozzarella cheese and 3 slices of crushed up bacon.
  9. Place in the oven for 20 mins or to your preference of cooking.
  10. Makes 2 large pizzas

Notes

Recipe source: justapinch
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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