RECIPES

RECIPES TO SHARE

Picture is of homemade chicken pot pie at Bonnies Take Home Dinners

http://bonniesbestcafe.com/

 Whats for Dinner? Always the million dollar question?  I have come across some recipes in searching for what to prepare myself on the internet for delicious, sometimes not so nutritious (yet, I try!), quick and easy family meals. Here to share some of those easy, pleasing recipes.

 

 Lasagna Cups - BuzzFeed Food Video

 Recipe by Lauren's Latest: http://www.laurenslatest.com/lasagna-...

Easy Lasagna Roll-Ups You Need To Try

  BuzzFeed Food Video

 

Lasagna Cupcakes 

Recipe by Girl Who Ate Everything

http://www.tablespoon.com/recipes/lasagna-cupcakes

 

Lasagna Cupcakes

Layers of meat, cheese and pasta baked in little lasagna cupcakes.

Ingredients

1/3 pound ground beef

Salt and pepper 

24wonton wrappers

1 3/4cups Parmesan cheese, grated

1 3/4cups mozzarella cheese, shredded

3/4cup ricotta cheese

1cup Muir Glen™ pasta sauce

Basil for garnish (optional) 

 

 

Directions 

Preheat oven to 375ºF. Spray muffin tin with cooking spray.

• Brown beef, and season with salt and pepper. Drain.
• Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
• Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
• Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
• Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out.Garnish with basil and serve.    

Gluten-Free Spice Cupcakes with Pumpkin Swirl Cream Cheese Frosting
As Seen On

http://gfreefoodie.com/recipe/gluten-free-spice-cakes-with-pumpkin-swirl-cream-cheese-frosting/

 

1 package of Kyra’s Snickerdoodle Cake Mix (or one package of gluten-free vanilla cake mix plus 2 teaspoons of cinnamon)

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

4 ounces of cream cheese, room temperature

1/2 cup butter, softened

2 cups powdered sugar

1 teaspoon pure vanilla extract

pinch of salt

8 ounces cream cheese, room temperature

1/2 cup pumpkin puree

5 tablespoons packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

1-2 drops orange food coloring, if desired

Directions

1. Preheat oven to 325 degrees (or according to package). Prepare the mix according to package directions and stir in extra spices. Spoon the batter into a paper-lined muffin tin, filling each about 2/3 full. You should have 1 dozen cupcakes. Bake for 20-25 minutes (or according to package), or until a toothpick inserted in the middle of the cupcake comes out clean. Cool completely on a rack.

2. Prepare the cream cheese frosting. Place the cream cheese and butter in the bowl of your mixer and beat to combine. Add the sugar, vanilla and salt and beat until smooth. Remove from mixer, place in one side of a large zip-top bag (fitted with a large star piping tip if desired) and set aside.

3. Clean the mixer bowl, then add the cream cheese and pumpkin and beat until combined. Add the brown sugar, pumpkin pie spice and vanilla extract and beat until smooth. Add a drop or two of orange food coloring, if desired and mix to combine. Spoon the frosting into the other side of the large zip top bag next to the plain cream cheese frosting.

4. If you haven’t already, snip off a corner of the bag and carefully twist the top of the bag to force the frosting down in the bag.

5. Pipe (or swirl) the frosting decoratively over each cupcake. Chill until ready to serve

Recipe Credit: Alison Needham, A Girl Defloured

As Seen On

http://cupcakesandkalechips.com/gluten-free-strawberries-and-cream-cake/#_a5y_p=3759865

Gluten Free Strawberries and Cream Cake

For the cake:

• 2 cups Gluten Free All Purpose Flour Blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (one stick) unsalted butter, at room temperature
• 1¾ cups sugar
• 4 egg white, at room temperature
• 1 teaspoons vanilla
• ⅔ cup milk
• ⅔ cup plain Greek yogurt
  
  

For the strawberry filling:

• 2 cups sliced fresh strawberries
• 1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

• 1 pint heavy cream, well chilled
• ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
3. Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
4. Add egg whites and vanilla and beat for about 30 seconds.
5. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
6. Beat on high for an additional 30 seconds.
7. Divide the batter evenly between the pans.
8. Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
9. Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

1. Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
2. Spread about another half cup of whipped cream on top of the strawberries.
3. Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
5. Garnish with the whole and/or sliced strawberries, as desired.

As Seen On

http://flavorite.net/2015/07/02/pink-lemonade-margarita/

Pink Lemonade Margarita

Recipe for Pink Lemonade Margarita – This pretty lemonade margarita will get any party started! It’s the perfect tangy drink to sip on at any outdoor party.

Print

Pink Lemonade Margarita

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup lemon juice
• 1 cup cranberry juice
• 2 tbsp finely grated lemon zest
• 1 cup tequila
• 8 cups ice
• Lemon slices

Instructions

1. Bring 1 cup of water to a boil. Stir in sugar until dissolved. Let cool to room temperature. Stir in lemon juice, cranberry juice, lemon zest and tequila. Chill mixture for at least 1 hour or until cold.
2. Stir pink lemonade mixture again and pour half in a blender along with 4 cups of ice. Mix until slushy. Pour into glasses and garnish with lemon slice. Repeat with remaining mixture and ice to make another batch.

Recipe and Photo: FoodNetwork.ca

As Seen On

http://www.intimateweddings.com/blog/banana-bread-in-a-jar-diy-favors/

Banana Bread In-A-Jar: DIY Favors

I’m crazy about DIY wedding favors that are edible, so naturally I love this banana bread in a jar recipe. It’s the perfect favor for a barn wedding – or any rustic wedding!

I’ve made banana bread countless times, but this is the first time I attempted it in a jar. I honestly thought it would be much more difficult than it is. Read on for the recipe and wrapping instructions.

Also, check out Peach Crisp in a Jar.

Banana Bread in a Jar Recipe (adapted from allrecipes.com)

(Makes one dozen 250 ml jars)

Ingredients:

• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 2 cups mashed bananas
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves (I used half a teaspoon because I didn’t want mine too ‘clovey’.)
• 2/3 cup chopped pecans or walnuts

You will also need:

• 12 250 ml canning jars
• funnel

To be safe, I wouldn’t make these more than a few days before your wedding. We don’t endorse keeping these for longer than a week unless you are going to freeze the bread. We are  NOT food scientists, but we have read that storing bread in jars can cause harmful bacteria to grow. This article on canning bread, which was sent over by a reader, strongly advises storing bread.  You should also give your guests a heads up by including a ‘consume before’ date on your favor tag.
Preheat oven to 325 degrees F (165 degrees C). Grease insides of a dozen 250ml canning jars. (I wiped mine down with vegetable oil.)
In a large bowl, cream shortening and sugar until light and fluffy.

 Mash bananas.

Beat in eggs, bananas, and water.

Sift together flour, baking powder, soda, salt, cinnamon, and cloves.

Add to banana mixture. Add nuts and stir them in with spoon.

Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.

Place jars directly on rack in oven.

Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.

Don’t worry if a few rise over the top of the jar a bit like this one. You can press it down with the lid.

While jars are still warm, add lids. Screw on tightly. If you sterilized your jars (as I mentioned, I didn’t because I didn’t plan on storing mine), listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.

Find some pretty vintage fabric and trace a circle. I used a bowl and traced around it with a pencil.

Cut out the circle.

Make a ‘ribbon’ by ripping a piece of vintage fabric.

Fringe the edge of the circle and tie the ‘ribbon’ around the jar. Add a tag and you are good to go!

mason jar lemon meringue pies

http://www.itallstartedwithpaint.com/mason-jar-lemon-meringue-pies/

Lemon Meringue Pies In A Mason Jar Recipe  

 
Graham Cracker Crust: Combine one package of graham crackers with 1/3 cup sugar and 4 TBS. of softened butter.
Crumble the graham crackers in a Ziploc bag and then added in the sugar and softened butter.  Mix by hand and press into the bottom of the mason jar.  Bake at 350 degrees for 10 minutes.  

 
  Lemon Pudding: Follow the instructions on the Jell-O box for the pudding recipe. Just be sure to get the “Cook & Serve” variety.  This won’t work with the no-bake instant pudding.  
{One 3 oz. Jello Cook & Serve Lemon Pudding box makes 6 servings in 1/2 pint mason jars} 

 To Make the Meringue: Beat together 4 egg whites and 1/2 cup of sugar. Beat until egg whites form peaks. Layer on top of lemon pudding in jars and cook at 350 degrees for 10-minutes. Turn off oven. Tip: To prevent glass from baking, let jars cool down in oven before removing.   Once cooled, refrigerate for a few hours before serving.

No-Bake Pineapple Cheesecakes

Karina 
http://www.mybakingaddiction.com/no-bake-pineapple-cheesecakes/

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes

Print Recipe

Ingredients:

For the Base:

• 1 cup graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar

For The Filling:

• 1 8-ounce block cream cheese, softened
• 1/2 cup heavy cream1/2 cup plain Greek yogurt 
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 8 ounces canned pineapple, crushed or finely diced and drained
• extra pineapple slices, to garnish
• Maraschino Cherries, to garnish

  Directions:

  1. Combine together the graham cracker crumbs with the melted butter and sugar. Set aside.
  2. In a larger bowl, beat the cream cheese, cream and sugar with an electric mixer on medium-high speed setting until smooth and creamy. Fold in the yogurt, pineapple, and vanilla and mix well to combine.
  3. Divide the crust mixture among 4 individual serving glasses and press into the base of each glass.
  4. Repeat with the cream cheese mixture; cover and refrigerate for 15-30 minutes to chill.
  5. To serve, garnish with the additional pineapple and a maraschino cherry in the centre of the pineapple ring. 

  
  
  

   Easy Monkey Bread 

  POPSUGAR Food

   Brandi Milloy

  
  

  
  

  

  
  

  Ingredients

  3 cans refrigerated biscuit dough
  1/2 cup granulated sugar
  2 tablespoons cinnamon
  12 tablespoons butter, melted
  1 cup packed brown sugar

  Directions

  1. Preheat your oven to 350°F. Thoroughly grease a bundt pan with nonstick cooking spray.
  2. Add the granulated sugar and cinnamon to a resealable plastic bag, seal it, and shake until combined. Separate the dough into the biscuit rounds, and then cut each into quarters. Add them to the bag in two batches; shake to coat.
  3. Arrange the biscuit pieces in the bundt pan.
  4. Whisk together the butter and brown sugar. Pour it over the biscuits.
  5. Bake for 25 to 30 minutes or until golden brown and no longer doughy in the middle. Serve warm.

   http://www.popsugar.com/food/Easy-Monkey-Bread-Recipe-Video-32184400
   
   

            6-Ingredient Churro Cheesecake Bars 

  
  

                                                              POPSUGAR Food

  Nicole Perry

   

   

  
  

  6-Ingredient Churro Cheesecake Bars

  Notes

  Pillsbury Crescent Recipe Creations Seamless Dough Sheets make assembly even easier as there's no need to press the seams together.

  

  Ingredients

  16 ounces cream cheese, at room temperature
  3/4 cup granulated sugar, divided
  1 large egg
  1 teaspoon vanilla extract
  2 (8-ounce) cans Pillsbury Crescents
  1 tablespoon ground cinnamon

  Directions

  1. Preheat the oven to 350°F. Grease a 13-by-9-inch casserole dish, and line the bottom with parchment paper.
  2. Using a stand or hand mixer, beat together the cream cheese, 1/2 cup sugar, egg, and vanilla until smooth and homogenous.
  3. Unroll one of the cans of crescent-roll dough, and press it into the bottom of the casserole dish. Press the seams together, and work it about 1/4 inch up the sides of the casserole dish (to contain the filling). Spread the cream cheese filling evenly over the dough.
  4. Unroll the remaining can of crescent-roll dough onto a piece of wax or parchment paper. Press the seams together. Invert the crescent-roll dough into the casserole dish. Press the edges of the two sheets of crescent-roll dough together.
  5. Bake for 30-35 minutes or until puffy and deep golden brown. Transfer to a cooling rack.
  6. Meanwhile, mix together the remaining 1/4 cup sugar and cinnamon.
  7. Generously sprinkle the bars with cinnamon sugar while still hot. (You may have extra.) Let the bars cool completely before cutting into squares.