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Meal Plan

Meal Plan

Yummy Grinch Heart Raspberry Filled Sugar Cookies

These are the cutest cookies to put on your Christmas platter! Filled with yummy raspberry preserves. #tastyeverafter

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup sugar
  • pinch of kosher salt
  • 1 egg room temperature
  • 1 1/2 teaspoon vanilla extract
  • 3-4 drops green food coloring
  • 2 1/2 cups all-purpose flour
  • 1/2-3/4 cup all-natural seedless raspberry preserves jam, or jelly
  • green sugar sprinkles
  • powdered sugar optional
  1. Place butter, sugar, and salt in a large bowl. Using a stand-up mixer with a paddle attachment or a handheld mixer, cream ingredients together at medium speed until light and fluffy (about 4 minutes).

  2. Scrape down sides, add egg and vanilla, Beat for another 2-3 minutes, scraping down sides as necessary, until well combined. Add 3-4 drops of green food coloring and mix for another minute or until the green coloring is evenly distributed throughout dough (no streaks of color).

  3. Slowly add flour, 1/2 cup at a time, mixing well after each addition. Dough should be firm, not sticky, but still be soft. Divide dough in half and put each half between two pieces of heavy-duty freezer plastic wrap or parchment paper. Roll each piece of dough to 1/4″ thick and place in refrigerator on flat surface for at least 30 minutes.

  4. Preheat oven to 350. Line baking sheet(s) with parchment paper or use a silicone baking mat.

  5. Remove one prepared dough sheet at a time from refrigerator. Remove top layer of parchment paper or plastic wrap and cut out 30 cookies using a round shaped cutter with a heart insert. Place on baking sheet and coat the top of each cookie with green sprinkles, if using. Take out other cookie dough sheet and cut out 30 cookies using just a round shaped cutter. Place on baking sheet.

  6. Bake 8-10 minutes, or until lightly brown on edges. Let cool for minute or two on baking sheet, then transfer to wire rack to cool.

  7. When cookies are completely cooled, take the round cookies and spread a little of the raspberry preserves on each one. At this point, if you haven’t use the green sprinkles, sift powdered sugar on top of each heart cut-out cookie. Lightly press it on top of jelled cookie. Store leftover cookies in the refrigerator for up to 5 days in tightly covered container.

source https://5minutesrecipesusa.blogspot.com/2018/10/yummy-grinch-heart-raspberry-filled.html

Meal Plan

OREO Cookie Balls Christmas Tree

OREO Truffles Christmas Tree - an easy & delicious no-bake holiday treat!

  • 1 pkg (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
  1. MIX cream cheese and cookie crumbs until blended.
  2. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  3. CUSTOMIZE it with your own ingredient additions or decorative skills.
  4. REFRIGERATE 1 hour or until firm.

Customize the official recipe as needed to make the tree. Instead of semi-sweet chocolate, I used green Wilton candy melts for the tree and yellow for the star. The star is simple an OREO cookie ball flattened a bit and cut with a small star cookie cutter. 
To make the tree, coat the balls in the green coating. Once hardened, arrange like a tree. Drizzle additional melted green candy coating (this makes it looks a little more tree-like and helps cover up any blemishes). Then, decorate with other candy. I used pull-apart licorice and red, green, & white Sixlets. For one last touch, use a cut candy bar for the tree trunk.

source https://5minutesrecipesusa.blogspot.com/2018/10/oreo-cookie-balls-christmas-tree.html

Meal Plan

Hot Chocolate on a Stick

There is much to love about this easy DIY holiday gift. These lovelies will solve all of your holiday gifting and hostessing needs. Use cocoa powder, chocolate, salt, and confectioners’ sugar, then add peppermint, marshmallow, or sea salt. Once you try the homemade Hot Chocolate on a Stick, you’ll never go back to the packaged variety again, so be sure to make a few to keep for yourself too!

Ingredients:

  • 1/2 cup unsweetened cocoa powder, Dutch or natural (read here to learn the difference!)
  • 1 cup confectioners’ sugar
  • 1 pinch salt
  • 16 ounces high-quality chocolate (I used 61% bittersweet chocolate but feel free to use semi-sweet, milk, white, or any combination you like), chopped

Flavorings (optional):

  • 1-2 teaspoons vanilla, almond, or hazelnut extract
  • 1/2-1 teaspoon (or to taste) cinnamon, chili powder, or instant espresso

Toppings (optional):

  • 4 mini or 1 large (per cube) marshmallows
  • 3-4 pieces (per cube) candy canes, coarsely chopped
  • 1 pinch (per cube) flaky sea salt (such as Maldon; available at specialty food shops and many grocery stores)

Materials:

  • silicone molds or ice cube trays
  • sticks or stirrers (you can use coffee stirrers, wooden popsicle sticks, or rock candy
  • skewers — avoid paper lollipop sticks as they will start to fall apart as they sit in the hot chocolate; I used plastic coffee stirrers)
  1. Directions:
    Whisk cocoa powder, confectioners’ sugar, and salt (plus any dried flavoring, if using) in a large bowl.
  2. Place the chopped chocolate (plus any extract, if using) in the top half of a double boiler set over barely simmering water. Stir occasionally until fully melted. Remove bowl from heat and wipe the bottom dry.
  3. Using a rubber spatula, scrape the melted chocolate into your dry ingredients. Fold in until mixture is smooth and ingredients are evenly incorporated.
  4. Transfer mixture to a heavy-duty Ziploc bag. Snip one corner and pipe into your mold. Tap the mold on your countertop to evenly level the mixture. Working with one cube at a time, add your stick/stirrer (plus any topping, if using). Let sit until it has hardened, which will take 3-4 hours (you can place in the fridge to speed things up, which should harden the cubes within an hour).
  5. Remove cubes from your molds, wrap, and store at room temperature.
  6. To serve: heat up 4-6 ounces of milk, add a cube, and stir until dissolved (be sure to include directions if giving these as a gift).

source https://5minutesrecipesusa.blogspot.com/2018/10/hot-chocolate-on-stick.html

Meal Plan

Maddur Vada | cheese choco mom

The best instant I tasted this awful eat was during a prepare journeying from Bangalore to Metropolis. I noticed some vendors with vast baskets loaded with these Vadas, impressive swiftly not to woman the beck and order from a lone traveller. In an desire, I bought a span from a vendor and was quizzically searching to guesswork what ingredients went into it. A beau traveller detected what I was thinking and directly people me most its popularity. These metallic crispies shown beneath are from a townspeople named Maddur in Mandya district of Mysore that lies between Metropolis and Mysore instruct routes. Hence, oversubscribed a lot in trains that traverse the two cities. This townsfolk is so substitutable with this Vadai.

Break it a wittiness erst….. and I bet you instrument yearn to raven more of them. You can put the dough together in a jiffy specially when you make guests dropping in unannounced. Be assured that you are effort to win their savvy when you mate them these along with Separate Drinkable or Tea. I am already chronic to these and preconditioned it twice in a weeks measure. The instruction shaper is from my MIL who has a aggregation in State cuisine. Her initial life as a new bride began in City and she has quite a grouping of recipes from her neighbours and from Janaki Paati ( her MIL). 

The instruction relinquished below is slightly qualified from the creation writing to tally our unit’s preferences. The creative recipe is a collection of playwright flour, All goal flour, semolina and onions kneaded to a hard dough and cooked as patties in groundnut oil and does not use curry leaves or cilantro. The situation of the Vadas oversubscribed commercially are as big as the situation of ones area.  

INGREDIENTS

  • 2 Onions, chopped very fine
  • 3-4 green chillies chopped fine
  • 1/2 tsp chilli powder (optional)
  • 2 sprigs Curry leaves, chopped fine 
  • 3 sprigs Coriander , chopped fine
  • Salt to taste
  • Oil for frying
  • Butter paper
  • 1 cup Rice flour
  • 1/2 cup All purpose flour
  • 1/4/ -1/2 cup Semolina
  • 1 tbsp desiccated coconut
  • 2 tsp butter 
  • A generous sprinkle of asafoetida
  • 1 tsp cumin seeds, crushed
  • 1/2 tsp Sesame seeds, crushed

METHOD

  1. Melt butter in microwave for 20 seconds.
  2. Add Playwright flour, All aim flour and Semolina to the butter and mix recovered until the flour resembles clams crumbs. 
  3. Sprinkle briny,asafoetida, chilly explosive and mix rise. Demolish cumin seeds and benny seeds using your touch and add it to the flour.
  4. Add shredded curry leaves, seasoning, veggie chillies and shredded onions. 
  5. Mix again. The onions present turn oozy out liquid. Splash rattling less thing and work until the dough comes together. It shouldn’t be too pliable or soggy.
  6. Energy oil in a Kadai and protect the burning low matter.
  7. Rainfall 1 tsp of oil on butter cover and spread it out. 
  8. Twitch midget portions from the dough, finances into a agglomeration and change it on the butter article into narrow discs using your touch tips. Hit a depression in the edifice.
  9. When the oil is hot and starts to treat, gently slue the discs and fry until gilded brownness.
  10. Course over essay towels.
  11. Your Maddur Vadas are prepared to be tasted now. 
  12. Service hot as specified or with coconut condiment or any added dip if you prefer . 

source https://elissakitchen.blogspot.com/2018/10/maddur-vada.html

source https://5minutesrecipesusa.blogspot.com/2018/10/maddur-vada.html

Meal Plan

INSTANT POT CHICKEN ADOBO | FILIPINO CHICKEN ADOBO

Chicken Adobo | Instant Pot Chicken Adobo |Instant Pot Recipes | Keto Recipes | Low Carb | #twosleevers #instantpot #chickenadobo #filipino #lowcarb

  1. In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.  

  2. Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. 

  3. Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.

  4. Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve. 

source https://5minutesrecipesusa.blogspot.com/2018/10/instant-pot-chicken-adobo-filipino.html

Meal Plan

Hot Chocolate on a Stick

There is much to love about this easy DIY holiday gift. These lovelies will solve all of your holiday gifting and hostessing needs. Use cocoa powder, chocolate, salt, and confectioners’ sugar, then add peppermint, marshmallow, or sea salt. Once you try the homemade Hot Chocolate on a Stick, you’ll never go back to the packaged variety again, so be sure to make a few to keep for yourself too!

Ingredients:

  • 1/2 cup unsweetened cocoa powder, Dutch or natural (read here to learn the difference!)
  • 1 cup confectioners’ sugar
  • 1 pinch salt
  • 16 ounces high-quality chocolate (I used 61% bittersweet chocolate but feel free to use semi-sweet, milk, white, or any combination you like), chopped

Flavorings (optional):

  • 1-2 teaspoons vanilla, almond, or hazelnut extract
  • 1/2-1 teaspoon (or to taste) cinnamon, chili powder, or instant espresso

Toppings (optional):

  • 4 mini or 1 large (per cube) marshmallows
  • 3-4 pieces (per cube) candy canes, coarsely chopped
  • 1 pinch (per cube) flaky sea salt (such as Maldon; available at specialty food shops and many grocery stores)

Materials:

  • silicone molds or ice cube trays
  • sticks or stirrers (you can use coffee stirrers, wooden popsicle sticks, or rock candy
  • skewers — avoid paper lollipop sticks as they will start to fall apart as they sit in the hot chocolate; I used plastic coffee stirrers)
  1. Directions:

    Whisk cocoa powder, confectioners’ sugar, and salt (plus any dried flavoring, if using) in a large bowl.
  2. Place the chopped chocolate (plus any extract, if using) in the top half of a double boiler set over barely simmering water. Stir occasionally until fully melted. Remove bowl from heat and wipe the bottom dry.
  3. Using a rubber spatula, scrape the melted chocolate into your dry ingredients. Fold in until mixture is smooth and ingredients are evenly incorporated.
  4. Transfer mixture to a heavy-duty Ziploc bag. Snip one corner and pipe into your mold. Tap the mold on your countertop to evenly level the mixture. Working with one cube at a time, add your stick/stirrer (plus any topping, if using). Let sit until it has hardened, which will take 3-4 hours (you can place in the fridge to speed things up, which should harden the cubes within an hour).
  5. Remove cubes from your molds, wrap, and store at room temperature.
  6. To serve: heat up 4-6 ounces of milk, add a cube, and stir until dissolved (be sure to include directions if giving these as a gift).

source https://5minutesrecipesusa.blogspot.com/2018/10/hot-chocolate-on-stick.html

Meal Plan

Spicy Cajun Instant Pot Chicken and Rice

Cajun instant pot chicken and rice Spicy Cajun instant pot chicken and rice is PACKED with flavors and cooked in one-pot (instant pot). This chicken and rice instant pot recipe is one of the simplest weeknight dinner recipe you can think of. Instant pot chicken and rice is full of flavors from Cajun spice mix and it’s loaded with fresh vegetables. #instanpot #instantpotchicken #cajun #chickenandrice #instantpotchickenandrice #familydinner #easyandfastdinner

  • 4 chicken thighs boneless
  • 3 tablespoons cajun seasoning
  • 1 ¼ cup white basmati rice long grain rice
  • 1 ½ cups water or chicken stock
  • 2 tablespoon olive oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • ½ red bell peppers chopped
  • ½ yellow bell peppers chopped
  • ¼ cup frozen sweet corn
  1. Season chicken thighs with Cajun seasoning. Cajun spice mix had salt in it, so I did not add extra salt. If you’re using store bought Cajun seasoning, make sure to taste spice mix to check for salt.

  2. Select SAUTE option on instant pot. Allow the pot to turn hot. Sear or brown chicken thighs in hot olive oil. Add chicken in one layer and brown on each side for not more than 2-3 minutes. Flip and brown on other side. Remove browned chicken onto a plate.

  3. Add more oil into pot. Cook garlic and onions.

  4. Note: Chicken bits and pieces were stuck to the instant pot. To avoid anything burning or BURN warning I removed the pot, clean and used to saute vegetables and rice.

  5. Pro-Tip – If using the pot as it is, with bits and brown pieces stuck to pot, be absolutely sure to deglaze the bottom of the inner liner of your instant pot. BURN error is dreadfully scary 😀
  6. Saute garlic, onions in olive oil. Add chopped bell peppers.

  7. Stir in rinsed and soaked basmati (long grain) rice. Add salt to taste.

  8. Be sure to use correct amount of liquids.

  9. Place back browned chicken pieces.

  10. Close lid and cook for 8 minutes using PRESSURE COOK option.

  11. Once cooking time is done, allow natural pressure release for 5 minutes and then manual release pressure by turning pressure knob to RELEASE position.

  12. Open lid, stir gently

  13. Serve rice and chicken on top.

  14. Sprinkle freshly chopped parsley for garnish.

source https://5minutesrecipesusa.blogspot.com/2018/10/spicy-cajun-instant-pot-chicken-and-rice_30.html

Meal Plan

CANDY CANE JELLO SHOTS | cheese choco mom

Candy cane jello shots and Chrsitmas! Get your Spirits on this Holiday! via @Wannabite

  • 4 packets of unflavored gelatin
  • 2 boxes of cherry jello
  • 2 cups of water in ½ cup segments
  • 4 cups of boiling water
  • 1 can of sweetened condensed milk
  • 1 cup of alcohol (your choice we used brown sugar brandy)
  1. Get four bowls
  2. empty one package of unflavored gelatin into each bowl
  3. mix ½ cup of water into each bowl with the gelatin and stir
  4. allow gelatin to bloom for 2-4 minutes
  5. take the red jello mix and pick two bowls and put in 1 package per bowl
  6. Add in 1 cup of boiling water per bowl with the red jello and stir
  7. In the remaining two bowls add in ½ can of sweetened condensed milk per bowl
  8. Add in 1 cup of boiling water per bowl with the sweetened condensed milk and stir
  9. Add ½ cup of alcohol per white layer bowl and stir
  10. Spray a glass 9×13 pan with non-stick spray and wipe with paper towel
  11. put in one of the red jello bowls and chill for 30 minutes
  12. after 30 minutes alternate with white layer (repeat until all jello has been used)

source https://5minutesrecipesusa.blogspot.com/2018/10/candy-cane-jello-shots.html

Meal Plan

EASY CHICKEN PARMESAN | cheese choco mom

Easy Chicken Parmesan - this quick dinner recipe is totally foolproof. The chicken comes out moist every time! It's the BEST chicken parmesan recipe we've ever had.

  • 1 pound boneless skinless chicken breasts (about 2 full breasts)
  • 3/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 cup pasta sauce any flavor
  • 1 cup shredded mozzarella cheese
  • Pasta for serving
  1. Preheat oven to 450°F. Spray a 9×9” pan with nonstick cooking spray.

  2. Depending on the sizes of your chicken breasts, slice each longwise into 4-6 ounce pieces.  Place breadcrumbs and parmesan cheese in a shallow dish and stir.

  3. Place each chicken breast into the breadcrumb mixture to thoroughly coat both sides. Place in pan. Bake for 15-20 minutes, or until they start to look done and crispy.

  4. Remove hot pan from the oven and top with pasta sauce and mozzarella cheese. Return to oven and bake an additional 5-10 minutes or until cheese is melted and chicken is cooked through. Serve over pasta, if desired. We also like to serve this with just a salad for a lower carb meal.

source https://5minutesrecipesusa.blogspot.com/2018/10/easy-chicken-parmesan.html

Meal Plan

MELTED SNOWMAN CHOCOLATE BARK | cheese choco mom

Melted snowman chocolate bark - a super easy holiday dessert. A great option for Christmas cookie swap parties!

  • 1 package White Melting Chocolate
  • 12 Mini Reese’s Peanut Butter Cups
  • 24 Wilton Candy Eyes
  • Orange Jimmies  (I got mixed rainbow jimmies and just picked them out)
  • 36 Red Hot Candy
  • 12 Pretzel Sticks
  1. Line a cookie tray with either a silicon baking mat or wax pape

  2. Melt chocolate according to the directions on the package

  3. Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the “hat” look)

    How to make a peanut butter cup hat
  4. Pour chocolate on to baking mat and spread out using a spatula

  5. Place all of the “snowman” parts on top of the chocolate

  6. Place in refrigerator for 10 minutes to set

  7. Carefully break into pieces. (I used a knife to “guide” the breaks)

    Enjoy!

source https://5minutesrecipesusa.blogspot.com/2018/10/ingredients-1-package-white-melting.html