Breakfast Cupcakes

Linda Tylke Curren

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

For the muffin cup:

1 20 ounce package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

To fill the muffin cup, after it has baked:

1 dozen eggs, scrambled

chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.ramble eggs into each nest and top with chives.

Apple Praline Bread

Carl Barbaro

Nothing like bread...especially Apple bread...baking in the oven on a winters day. The house smells wonderful! And this bread is to die for!

It is a KEEPER!!!! So tasty!

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Mexican Chicken

Juanita Jean Fissenden

MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Makes 4 servings. Can be frozen.

Homemade Mosquito Trap

Health Matters

HOMEMADE MOSQUITO TRAP:
Items needed:
1 cup of water
1/4 cup of brown sugar
1 gram of yeast
1 2-liter bottle

HOW:
1. Cut the plastic bottle in half.
2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.
3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.
4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.
5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous control.

Renee Ferguson's Sunflower-Potato Bread

Renee Risinger Ferguson

Sunflower-Potato Bread: 
1-1/4 Cups Warm Water; 
3 Tbs butter; 
1/2 cup Instant Potato flakes or buds (we use the canneries); 
1-1/2 tsp salt; 
1 cup whole wheat flour (I use White Wheat); 
3 Tbs sunflower seeds (use them raw-no salt);
2 cups Bread flour; 
3 Tbs brown sugar; 
2 tsps active dry yeast.

You put all the wet ingredients in first, then the dry. I switch the flours and use 2 cups wheat and 1 cup bread. Costco carries White Wheat.

I "cheat" and use the "dough" setting on our bread machine - EASIEST bread and rolls, EVER!  
Giant Book of Bread Machine Recipes is my Go-To for all my recipes - hasn't failed me yet!

Crisp Cucumber Salsa

Mary Hendrickson

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

Pizza Balls

Courtney Luper

Looking for a quick idea for dinner this weekend? The kids will LOVE IT!

♥ PIZZA BALLS ♥

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Fat Flush Water On the Go

Franchesca Simmons

OK.......So a few days ago I posted the FAT FLUSH RECIPE!!
So for those of you that work, have busy lives, busy kids or busy school schedules,
TAKE THE FAT FLUSH ON THE GO!!!

Make the Recipe in Water Bottles.......Place In the Refrigerator and Just Take 2 or 3 Out to take with you, if you know you won't be home for long periods of time!!!

NEED THE RECIPE AGAIN??? HERE IT IS:

The longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water) into water bottles.

Close Cap Tightly, Shake, Put In The Fridge Over Night, Take Out a Few Bottles for the Next Day & Enjoy!

Olive Garden Alfredo Sauce

Carl Barbaro

Olive Garden Alfredo Sauce

1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).
Mix the hot sauce into the noodles and serve. Just like Olive Garden. {copy cat} recipe found at Budget Savvy Diva

 

Baked Zucchini

Gregg Howard

Low carb!...YES!! talk about yummy!
SIMPLE EASY SIDE DISH...

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Snickers Cake

Linda Dougherty

SNICKERS CAKE

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Salt Water Taffy

Karen's Kreative Cooking

SALT WATER TAFFY

1 c. sugar
2/3 c. water
2 tbsp. butter
1 tsp. flavoring-Vanilla extract
3/4 c. light corn syrup
1 tbsp. cornstarch
1 tsp. salt
Food coloring of your choice

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Add food coloring if you like, now. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions. Makes 1 pound candy.

Glow-in-the-Dark Bubbles

This sounds like a lot of fun. But I'm not sure just how safe the contents of the glow sticks are.

I just looked up the FAQs at http://www.glowstickfactory.com/pages/Glow-Stick-FAQ.html

For those concerned about safety:
What happens if I get the chemicals on my clothes?

With normal use this is not an issue, but if you happen to puncture the outer tube and get fluid on your clothes simply wash with warm soapy water. In case of accidental spillage: 
* Skin/Body - wash affected area with water.
* Clothing - Wash stained area with warm soapy water and  allow soaking for 24 hrs if stain remains dry cleaning is advised.
* Contact with skin or eyes may cause temporary discomfort. Eventlink does not recommend products be broken or liquid poured onto skin. Our products are safe for all users though we recommend that children under 5 must have adult supervision. Do not puncture or split open.

Note: Do not bend activated glow sticks any more; excessive bending may break the plastic tube what will result in leakage.

Are glow sticks safe?   

The liquid light source is non-toxic, no heat or harmful radiation is produced. Contact with the eyes or ingesting of the fluid should be avoided, as irritation will result. There is also the possibility of allergic reaction, please keep in mind that under normal use you will never come in contact with the fluid. 

Safety Note:

*The activated liquid even though non-toxic may contain tiny shards of glass which may cause injury should the light stick be punctured or split open. The liquid can permanently stain clothing or furniture and can cause skin or eye irritation. Some light stick products may contain small elements, posing choking hazards.

**Light sticks are not suitable for children under 5 years of age without adult supervision. Do not puncture or split open.

Do you have a question about glow sticks that we didn't cover?  We will answer any questions you have about glow sticks and if your question is interesting enough we will include it in our FAQ with a "sumitted by Shopper U." notation.  Contact Us.

Baked Chicken Chimichangas

Kelli Miller

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Chicken Salad Croissants

Foodie TV

Chicken Salad Croissants

Ingredients:

3 chicken breast, flattened
1 cup chicken broth
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon onion powder
1 stalk of celery, diced
1/2 small white onion, diced
5 hard boiled eggs, diced
1 3/4 cups Mayonnaise (may need more of less. I used 1 cup Dukes and 3/4 cup Helmans)
1/4 cup sweet relish
1/2 teaspoon black pepper (plus more if desired)
1/4-1/2 teaspoon onion powder (plus more if desire)
1/4-1/2 teaspoon garlic powder (plus more if desired)
salt to taste
Butter Bakery Croissants

Cook chicken in a skillet with the broth and seasonings. Let chicken cool before cutting into small pieces and adding the rest of ingredients. Refrigerate and let cool. Fill Croissants with chicken salad and enjoy!

Chocolate Peanut Butter Bars

Hillbilly Recipes

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Lemon Blueberry Bread

LaDonna Langley

Lemon Blueberry Bread

Ingredients for the bread:

1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

Ingredients for the lemon syrup:
1/3 cup fresh lemon juice
1/3 cup sugar

Ingredients for the lemon glaze:
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.

Sausage Potato Casserole

Kitchen to Kitchen

behold, an oven pan laden with delicious food (a LOT of it) that is cost-effective, EASY EASY EASY, and delicious. when i say “easy” here, i don’t mean “for the beginner cook” easy. i mean any blithering idiot can make this.

this recipe will serve 3-4 adults, or one bachelor again and again.

1 package (at least 1 lb) of your favorite sausage links (Johnsonville, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer Yukon gold or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt and pepper
*optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
*optional — 3 tbsp creole seasoning

make it:

spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.

slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.

cut potatoes into 1/2″ chunks

slice onion and pepper into strips

place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.

add salt & pepper and spices (if using)

top w/ sliced banana peppers

bake at 400 for about 30-35 min, until potatoes are tender

Jalapeno Popper Dip

Foodie TV

JALAPENO POPPER DIP

Ingredients:

2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted

Directions:

Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chillies or jalapenos.

Spread the dip into a greased casserole dish. I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip. The mayo will begin to separate and leave you with a greasy mess.