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TWIX TRUFFLE BROWNIES

Great recipe I found on http://www.chef-in-training.com/2014/08/twix-truffle-brownies/

INGREDIENTS
Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cup flour
Shortbread Truffle Layer
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
Caramel Layer
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
Chocolate Layer
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
INSTRUCTIONS
Brownies
Preheat oven to 350 degrees F.
Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
Pour into a greased 9×13 inch pan.
Bake at 350 degrees F for 22-25 minutes.
Shortbread Truffle Layer
Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
Gently press shortbread truffle evenly over cooled brownies.
Caramel Layer
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.
Evenly pour over shortbread truffle layer.
Place in fridge to let it cool.
Chocolate Layer
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
Evenly spread over the top of cooled caramel layer.
Let set up in fridge before cutting into.

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Champagne Strawberry Jello

We had this last New Year’s Eve and it was SOOOO Good!! Definitely making again this year!!

Adopted from Hello, Jell-O! by Victoria Belange
Serving: 7 – 10 molds
Ingredients:
3 tablespoons or 3 envelopes of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries

Preparations:
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.

Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. Remove from the heat.

Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.

Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual molds or a big mold. The smaller the mold the firmer the jello will be. Remember, metal mold acquire firmer jello than glass mold. Refrigerate until firm. Unmold and serve.

To unmold, run a knife around the top of the jello and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.

 

 

Source: https://abeautifuldayblog.wordpress.com/2012/09/10/champagne-strawberry-jello/

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Caprese Avocado Salad

 

This salad looks SO good!! I am dying to try it!!

Hope you enjoy it if you make it. Please let me know if you do. 🙂

CAPRESE AVOCADO SALAD

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

A light, refreshing salad loaded with fresh mozzarella, cherry tomatoes, basil and avocado with a sweet balsamic reduction – perfect as an appetizer or entree!

INGREDIENTS

  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 6 ounces ovaline fresh mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS

  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • Heat olive oil in a medium skillet over medium high heat.
  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
  • Serve immediately.

 

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Loaded Sweet Potato Rounds

What You Need
2 pounds sweet potatoes
1 ½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt
Hot sauce
Monterrey Jack and cheddar shredded cheese (Mexican blend)
3 green onions
Sour cream
What To Do
Preheat the oven to 450°F.
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
While the potatoes bake, thinly slice the green onions.
When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).

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Parmesan-Herb Roasted Potatoes

Yield: About 6 servings

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
2 1/2 lbs baby red potatoes , sliced into halves (or quarters if slightly bigger)
3 1/2 Tbsp olive oil , divided
3/4 cup shredded parmesan cheese (2.5 oz)
3 cloves garlic , minced
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh rosemary
3/4 tsp salt , or to taste
1/2 tsp freshly ground black pepper
Instructions

Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.
In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer. Serve immediately.

Recipe Source: Cooking Classy

Parmesan-Herb Roasted Potatoes

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Loaded Sweet Potato Skins

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato. I highly recommend mashing the sweet potatoes with a little milk to make the filling smooth and extra creamy. Top the filled skins with cheese, bake, add bacon, enjoy.

Crunch, crunch, crunch. The trick for their crisp? After hollowing out the skins, drizzle them with a little olive oil. Or, as I like to call it, the “crisp maker.” Don’t leave it out! Once drizzled, bake the potato skins for about 10 minutes before filling them.

Voila! Extra crispy skins.

When I’m feeling like something a little healthier, I add a little garlicky spinach to the filling. This is how I do it: three handfuls of spinach cooked down on the stove with 1 clove of minced garlic and 1 Tablespoon of olive oil. Mash this into the sweet potato filling and fill the hollowed out skins as directed below. Then, I usually top each filled skin with 1 Tablespoon of shredded cheese. And I skip the bacon. Bake, and enjoy with a salad – makes a great, meat-free healthy meal. Try it!

Yield: 8 potato skins, may easily be doubled or tripled for a crowd

Ingredients:

4 medium sweet potatoes
1 Tablespoon olive oil
1/4 cup milk1
1/4 teaspoon salt
ground pepper, to taste
1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
4 strips bacon, cooked until crispy, and crumbled
sour cream and chopped chives for serving
Directions:

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Recipe Notes:
Buttermilk, whole milk, or half-and-half is best. Try to avoid low fat milks. You want a very thick, creamy mash.

Source: https://sallysbakingaddiction.com/2014/09/15/loaded-sweet-potato-skins/

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ROASTED FISH AND VEGGIES WITH QUINOA AND PINE NUTS

Ingredients:
2 carrots, cut into 2-inch sticks
1 large yellow bell pepper, cut into strips
1 1/2 cup grape tomatoes
1 red onion, halved and thinly sliced
3 cloves garlic, finely chopped
1/4 teaspoon fine sea salt, divided
4 (3-ounce) pieces mild white fish fillet such as cod, tilapia or flounder
1 lemon, Zest and juice of
2 cups cooked quinoa*
3 tablespoons chopped fresh cilantro
3 tablespoons toasted pine nuts, chopped
Method:
Preheat oven to 400°F and line a 9×13-inch baking pan with parchment paper. Place carrots, bell pepper, tomatoes, onion, garlic and 1/8 teaspoon salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes.

Stir vegetables, arrange fish on top and sprinkle with remaining salt, lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with quinoa and sprinkle with cilantro and pine nuts.

*Use precooked frozen quinoa or cook from scratch by rinsing 1 cup quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Nutritional Info:
Per Serving:330 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol,220mg sodium, 40g carbohydrate (6g dietary fiber, 8g sugar), 26g protein

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Buttermilk-Boursin Mashed Potatoes

Ditch the boxed potatoes this year and make this luxurious take on mashed potatoes with full-flavor Boursin cheese.

TOTAL TIME: 1:25 PREP: 0:45 LEVEL: MODERATE YIELD: 8 TO 10 SERVINGS
INGREDIENTS

4 lb. medium Yukon gold potatoes
2 package herb-garlic cheese (such as Boursin)
6 tbsp. softened butter
⅓ c. fresh chives
1½ tsp. kosher salt
½ tsp. Freshly ground pepper
1¾ c. whole buttermilk
fresh chives
DIRECTIONS

Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
Preheat oven to 400 degrees F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.

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Cranberry Hoisin Chicken Rice

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

TOTAL TIME: 1:00 PREP: 0:20 LEVEL: Easy SERVES: 4
Ingredients

2 tbsp. canola oil
8 skin-on bone-in chicken thighs
2 bunch scallions
2 tbsp. minced garlic
2 c. jasmine rice
¼ c. hoisin sauce
1 c. dry red wine
3 c. Low-Sodium Chicken Stock
1 c. fresh cranberries
Directions

Preheat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

http://www.countryliving.com/food-drinks/recipes/a3493/cranberry-hoisin-chicken-rice-recipe-clv1110/

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Sweet Potato Kale Frittata

A delicious and easy frittata that is perfect for breakfast, lunch, or dinner

TOTAL TIME: 0:30 PREP: 0:20 LEVEL: Moderate SERVES: 4
Ingredients

6 large eggs
1 c. half-and-half
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
½ small red onion
2 clove garlic
3 oz. goat cheese
Directions

Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
Bake at 350 degrees F 10 to 14 minutes or until set.