Sweet Potato and Corn Chowder | #Dairyfreedinner #Healthycornchowder #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegandinners #Cookingrecipes #Healthyrecipes #Vegetariandishes #Vegetarianveganrecipes #Wholefoodrecipes #Vegandishes

Ingredients

• 6 cups vegetable broth
• 1 medium onion, chopped
• 5 medium sweet potatoes, peeled and diced
• 1 1/2 cup corn
• 2 cups chopped frozen spinach or kale
• 1 stalk celery, finely sliced
• 1 cup cashews, soaked in warm water for about one hour then drained
• 1/2 tsp turmeric
• 1 tbs curry powder
• Salt and pepper to taste (I use about 2 tsp of salt and several grinds of pepper, but my broth is very low in sodium)

Instructions

1. Prepare cashews and set aside. (If you forgot, soak them in boiling water while you prepare the vegetables.)
2. Place the onion and potatoes in the broth with the turmeric and bring to a boil, cooking until the potatoes are softened and easily pierced with a fork.
3. Ladle out a cup of the broth and blend with the drained cashews until smooth.
4. Pour the cashew mixture back into the pot and gently stir.
5. Ladle out approximately half of the broth, onions and potatoes into a blender.
6. Add the celery to the pot and allow about 5-8 minutes before adding the corn, greens and curry.
7. While they heat through, blend the soup set aside in the blender earlier until uniformly blended and pour it back into the pot.
8. Stir gently.
9. Adjust salt and pepper to taste.
10. Serve and enjoy.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder | #Dairyfreedinner #Healthycornchowder #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegandinne...

Your Kitchen Transformed - Sweet Potato and Corn Chowder

0

Sesame Garlic Ramen Noodles Recipe | #Lunchrecipes #Easymeals #Easylunchrecipes #Sesamegarlicramennoodles #Healthyramennoodlerecipes #Simplemeals #Lunchrecipes #Ricenoodlerecipes #Easymeals #Easylunchrecipes #Sesamegarlicramennoodles #Potstickernoodlebowl

Ingredients

• 2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded
• 2 Teaspoons Sesame Oil
• 2 Cloves Garlic, Minced
• 1/4 Cup Soy Sauce** Low Sodium is Best
• 1 Teaspoon Brown Sugar
• 2 teaspoons Sriracha*

Instructions

1. Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
2. Heat the sesame oil in a small skillet or saucepan over medium heat.
3. Cook the garlic, stirring constantly for 2 minutes.
4. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
5. Toss the noodles with the sauce.
6. Garnish with green onions if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - Sesame Garlic Ramen Noodles Recipe

Sesame Garlic Ramen Noodles Recipe | #Lunchrecipes #Easymeals #Easylunchrecipes #Sesamegarlicramennoodles #Healthyramennoodlerecipes #Simple...

Your Kitchen Transformed - Sesame Garlic Ramen Noodles Recipe

0

BAKED CAESAR CHICKEN RECIPE | #Lowcarbcasserolerecipes #Cesarchickenbaked #Bakedchickenrecipes #Slowcookerrecipes #Ceaserchickenbaked #Ketomealideas #Healthymealprepfortheweek #Lunchmealprepfortheweek #Healthylunchideasforwork #Sheetpanchickenfajitas  #Chickenfajitasoven #Mealsforone

Ingredients

• 4 chicken breasts boneless, skinless
• 1 cup Caesar salad dressing (click for homemade recipe)
• ½ cup sour cream (optional)
• 1-1½ cup Parmesan cheese grated

Instructions

1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
6. If desired, garnish with chopped parsley.

recipe adapted >>>>>  here

MISSISSIPPI MUD BARS | #Coca'colacake #Wowcakerecipe #Cocacolacake #Cocacolacake #Betterthanwinningthelotterycake #Grannycakerecipe12tomatoes #Missippimudcake #Mississippimudbrownies #Mississippimudcakeeasy #Rockyroadcake #Vintagerecipes #Mississippimudcakerecipe

Ingredients

• BARS:
• 1 1/3 cups (6.75 ounces) all-purpose flour
• 1 cup (7.5 ounces) granulated sugar
• 1 cup (7.5 ounces) brown sugar
• 1/2 cup (1.5 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces, 16 tablespoons) butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 10-ounce package mini marshmallows (4-5 cups)
• 1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
CHOCOLATE TOPPING:
• 1/3 cup (about 1 ounce) unsweetened cocoa powder
• 1/4 cup milk
• 1/4 cup (2 ounces, 4 tablespoons) butter
• Pinch of salt
• 2 cups (8 ounces) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
5. Sprinkle with pecans and let cool to room temperature before glazing.
6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.

recipe adapted  >>>>>  here

Your Kitchen Transformed - MISSISSIPPI MUD BARS

MISSISSIPPI MUD BARS | #Coca'colacake #Wowcakerecipe #Cocacolacake #Cocacolacake #Betterthanwinningthelotterycake #Grannycakerecipe12tom...

Your Kitchen Transformed - MISSISSIPPI MUD BARS

0

No Bake Chocolate Oatmeal Cookies | #Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedropcookiesnobake #Nobakecookiesrecipe #Vintagerecipes #Cookiesrecipeseasy #Chocolateoatmealnobakecookies #Nobakedessertseasy #Easynobakecookies

Ingredients

• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup milk
• 4 Tbsp unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla
• 3 - 3 1/2 cups quick cooking oats

Instructions

1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
2. Bring to a rolling boil, and boil for 1 minute.
3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
4. Let cool until set, about 10-15 minutes.

recipe adapted  >>>>>  here

Your Kitchen Transformed - No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies | #Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedro...

Your Kitchen Transformed - No Bake Chocolate Oatmeal Cookies

0

Peanut Butter Blossom Cookies | #cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

• 1/2 cup Peanut Butter
• 1/2 cup Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla
• 1 Egg
• 1 1/3 cup Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 24 Hershey Kisses unwrapped

Instructions

1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat until smooth.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 1" balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies | #cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Hol...

Your Kitchen Transformed - Peanut Butter Blossom Cookies

0

Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert

Ingredients

• 1/2 Cup Creamy Peanut Butter
• 1/2 Cup Unsalted Butter, softened
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Large Egg
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/4 Cup Flour
• 1 1/2 Cups Hersheys Meltaway Chocolates
• 1/3 Cup Cinnamon Sugar for rolling

Instructions

1. Heat the oven to 350 degrees.
2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
4. Add the egg and vanilla and mix to combine.
5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Your Kitchen Transformed - Peanut Butter Meltaway Cookies

Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Pean...

Your Kitchen Transformed - Peanut Butter Meltaway Cookies

0

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

• RASPBERRY PEACH PUREE:
• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water
• SIMPLE SYRUP:
• 1/2 cup granulated sugar
• 1/2 cup water
• LEMONADE:
• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

Instructions

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Your Kitchen Transformed - RASPBERRY PEACH LEMONADE

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks ...

Your Kitchen Transformed - RASPBERRY PEACH LEMONADE

0

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

• For the cake:
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb
• For the streusel topping:
• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

recipe adapted >>>>>  here

Your Kitchen Transformed - Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:) Ingre...

Your Kitchen Transformed - Rhubarb Streusel Cake Recipe

0

#Mashedpotatocasserole #Brocollichickenricecasserole #Comfortfoods #Baconmashedpotatoes #Riceandbroccolicasserole #Cookingrecipes #Twicebakedpotatocasserolerecipe #Potatosidedishes #Cheesepotatocasserole #Cheesypotatocasserole #Dicedpotatorecipes #Dicedpotatocasserole

 

 

 

 

 

Ingredients

• 4 lbs Red Potatoes, cut into quarters
• 1/4 cup Butter (Softened)
• 1/4 cup Milk
• 1/2 cup Sour Cream
• 1 tsp Better Than Buillon Chicken Base
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Salt
• 1/2 tsp Garlic Powder
• 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
• 15 slices Bacon, cooked and crumbled (Divided)
• 3 Green Onions, chopped

 

 

 

 

Instructions

1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

recipe adapted  >>>>>  here

Rated 4/5 based on 314 customer reviews

Your Kitchen Transformed - Loaded Baked Potato Casserole

#Mashedpotatocasserole #Brocollichickenricecasserole #Comfortfoods #Baconmashedpotatoes #Riceandbroccolicasserole #Cookingrecipes #Twicebake...

Your Kitchen Transformed - Loaded Baked Potato Casserole

0