Dreamy Dill Dip with Baked Pita Wedges | #Orangecreamsiclefruitdip #Sausagedip #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Vegetarianpicnicfood #Cookingrecipes #Healthyrecipes #Appetizerrecipes #Veganrecipes #Yummyfood

Ingredients

• FOR THE DIP:
• 1 cup Greek yogurt
• 1 cup sour cream
• 1/4 cup fresh minced dill weed
• 1 tablespoon fresh minced parsley
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic salt, plus more to taste
• Freshly ground black pepper
_ FOR THE PITA WEDGES:
• 4 (6-inch round) pitas
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• Salt & freshly ground black pepper

Instructions

1. TO MAKE DIP:
2. In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
3. TO MAKE PITA WEDGES:
4. Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
5. Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Dreamy Dill Dip with Baked Pita Wedges

Dreamy Dill Dip with Baked Pita Wedges | #Orangecreamsiclefruitdip #Sausagedip #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizer...

Your Kitchen Transformed - Dreamy Dill Dip with Baked Pita Wedges

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Broccoli and Cheddar Twice-Baked Potatoes | #Dinnerideas #Quickandeasydinnerrecipes #Creamybeefandshells #Pastadishes #Hamburgermeatrecipes #Pastarecipes #Stuffedbellpeppers #Dinnerideas #Foodrecipesvideos #Slowcookerrecipes #Healthydinnerrecipes #Dessertrecipes

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddar cheese, shredded, divided

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes | #Dinnerideas #Quickandeasydinnerrecipes #Creamybeefandshells #Pastadishes #Hamburgermeatrecipes ...

Your Kitchen Transformed - Broccoli and Cheddar Twice-Baked Potatoes

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#Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist

Ingredients

• WHITE CHOCOLATE AMARETTO FILLING
• 8 oz white chocolate chips
• 5 tbsp (75ml) Amaretto
• 3 tbsp (45ml) heavy whipping cream
• ALMOND CUPCAKES
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream
• 1 1/2 tsp almond extract
• 3 egg whites
• 1 1/4 cups (163g) all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) milk
• 2 tbsp (30ml) water
• ALMOND FROSTING
• 3/4 cup (168g) salted butter
• 1/2 cup (95g) shortening
• 5 cups (575g) powdered sugar
• 1 1/2 tsp almond extract
• 3–4 tbsp (45-60ml) water or milk
• Sliced almonds, broken into pieces

Instructions

1. To make the ganache, put the white chocolate chips in a medium sized bowl. 

2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 

4. Set the ganache in the fridge to firm up, about 2-3 hours.

5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 

6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 

7. Add sour cream and almond extract and mix until well combined. 

8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 

9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 

10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 

11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 

12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 

13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color. 

14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife. 

15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting. 

16. To make the frosting, combine the butter and shortening with a mixer until smooth. 

17. Add about half of the powdered sugar and mix until smooth and well combined. 

18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined. 

19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency. 

20. Pipe the frosting onto the cupcakes. I used Ateco tip 844. 

21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

recipe adapted >>>>>  here

Granola Crunch Apple-Peanut Butter Sandwich Wraps | #Healthylunchideasforwork #Easylunchideasforwork #Healthybreakfastonthego #Vegetarianlunchideas #Makeaheadlunchesforwork #Healthysnacksonthego #Weightlossbreakfast #Healthybreakfastrecipesforweightloss #Lowcalorierecipes #Lowcaloriebreakfastrecipes #Weightlossrecipes #Healthylowcaloriebreakfast

Ingredients

• 1 Flatout flatbread (for this recipe we like Healthy Grain Harvest Wheat, Multi Grain with Flax, or Light Original)
• 1/4 cup natural peanut butter (crunchy or smooth)
• 1/3 cup matchstick-cut apples (from about 1/4 apple – we like tart or sweet-tart varieties like Granny Smith or Honey Crisp)
• 2 tablespoons golden raisins
• 2 tablespoons dried cranberries
• 2 tablespoons granola (see note)
• 1/8 teaspoon cinnamon, optional

Instructions

1. For each sandwich wrap, place a Flatout flatbread on your work surface and spread with peanut butter.
2. Lay apple matchsticks evenly, lengthwise, down the center of the flatbread, as shown in the photos in the post. Sprinkle raisins, cranberries, granola, and cinnamon (if using) evenly over top of the apples.
3. Beginning at one long side, roll the flatbread up.
4. Cut in half and serve immediately, or wrap tightly and store in the refrigerator until serving or packing in lunch boxes.

recipe adapted >>>>>  here

Your Kitchen Transformed - Granola Crunch Apple-Peanut Butter Sandwich Wraps

Granola Crunch Apple-Peanut Butter Sandwich Wraps | #Healthylunchideasforwork #Easylunchideasforwork #Healthybreakfastonthego #Vegetarianlun...

Your Kitchen Transformed - Granola Crunch Apple-Peanut Butter Sandwich Wraps

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Classic Apple Fritters Doughnuts | #Applefrittersrecipeeasy #Easyappledesserts #Appledeserts #Applecookies #Bakedapplefrittersrecipe #Reddeliciousapplerecipes #Crabapplerecipes #Autumntreats #Dessertrecipes #Cookingrecipes #Sweetbread #Deliciousdesserts

Ingredients

• Dough:
• 1 1/2 Tbsp active dry or instant yeast
• 1/2 cup warm water
• 2 cups + 4-6 Tbsp. bread flour
• 1/4 cup + 2 tsp. white sugar
• 1/4 tsp baking powder
• 1/4 tsp mace (can substitute nutmeg)
• 1 tsp salt
• 2 Tbsp shortening or lard
• 1 large egg
• 1/4 tsp vanilla
Filling:
• 2 medium tart apples chopped into 1/2-inch pieces
• 1/4 cup sugar
• 2 tsp freshly squeezed lemon juice
• 1 Tbsp + 1 tsp. cinnamon
• 1 Tbsp bread flour
Glaze:
• 2 cups confectioners/icing sugar
• 1 1/2 tsp light corn or golden syrup
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1 Tbsp white sugar
• 1/3 cup water

Instructions

1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
2. When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
3. Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
4. Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
5. When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
6. Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
7. Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
8. When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

recipe adapted >>>>>  here

Rated 4.5/5 based on 674 customer reviews

Your Kitchen Transformed - Classic Apple Fritters Doughnuts

Classic Apple Fritters Doughnuts | #Applefrittersrecipeeasy #Easyappledesserts #Appledeserts #Applecookies #Bakedapplefrittersrecipe #Reddel...

Your Kitchen Transformed - Classic Apple Fritters Doughnuts

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Save Time And Make These Sheet Pan Pancakes | #Sheetpancake #Cookingrecipes #Sheetpansuppers #Sheetpancooking #Brunchrecipes #Yummybreakfast #Potatocrustedquiche #Bisquicksheetpanpancakes #Cookingrecipes #Breakfastdishes #Breakfastcasserole #Brunchrecipes

Ingredients

• 4 cups pancake mix
• 4 eggs
• 2 cups milk
• 1 cup strawberries, sliced
• ½ cup blueberries
• 1 cup raspberries

Instructions

1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
7. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Save Time And Make These Sheet Pan Pancakes

Save Time And Make These Sheet Pan Pancakes | #Sheetpancake #Cookingrecipes #Sheetpansuppers #Sheetpancooking #Brunchrecipes #Yummybreakfast...

Your Kitchen Transformed - Save Time And Make These Sheet Pan Pancakes

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#Salmonrecipesbaked #Asiansalmonrecipes #Seafoodrecipes #Cookingrecipes #Seafooddishes #Fishdishes #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Ketocauliflowerrecipes #Cheeseycauliflowerbake

Ingredients

• 2 tsp olive oil
• 4 (6 oz) skinless salmon fillets (1-inch thick),
• Salt and freshly ground black pepper
• 2 cloves garlic , minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth , divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch

Instructions

1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
2. Season both sides of salmon with salt and pepper.
3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
7. Return salmon to pan, spoon sauce over salmon.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Orange Glazed Salmon with Rosemary Recipe

#Salmonrecipesbaked #Asiansalmonrecipes #Seafoodrecipes #Cookingrecipes #Seafooddishes #Fishdishes #Cheesycauliflowerbake #2ingredientfudgec...

Your Kitchen Transformed - Orange Glazed Salmon with Rosemary Recipe

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