Archive for the ‘recipes’ Category
Halloween is less than a week away! The kids are taking part, are you as well? It’s time to get in on the festivities as well with some Halloween cocktails that are spooky and delicious.
Below find cocktail recipes for both the Vampire Delight, utilizing one of SMIRNOFF’s newest flavors SMIRNOFF Wild Honey Flavored Vodka, and the Blood Orange Bloody Mary, featuring SMIRNOFF Citrus Flavored Vodka. They will be the best trick or treat goodies you’ve tasted in a while!
· 1 oz. SMIRNOFF Wild Honey Flavored Vodka
· 1 oz. lemon juice
· 1 oz. apple juice
Preparation: Place all ingredients in a shaker with ice.
Shake and Strain into a martini glass rimmed with creme de cassis
Glassware: Martini Glass
Blood Orange Bloody Mary
· 8 oz. SMIRNOFF Citrus Flavored Vodka (1.5 oz per serving)
· 4 cups (32oz) bottled tomato juice
· 3/4 cup fresh blood-orange
· 3/4 cup fresh lemon juice
· 1 tbs horseradish
· 1 teaspoon hot sauce
· Freshly ground pepper
· Ice cubes
Garnish: blood-orange and tomato wedges, cucumber spears
Preparation: Whisk together tomato juice, vodka, orange and lemon juices, horseradish, and hot sauce in a large pitcher. Season with salt and pepper. Pour into 6 ice-filled glasses, and garnish each with an orange wedge, a tomato wedge, and cucumber spear.
Posted in recipes | 1 Comment »
Halloween is only weeks away and festive fall treats are popping up everywhere. All though the various sweet and sugary temptations are hard to resist, you don’t have to break your diet to enjoy the seasonal fare. Certified nutritionist, personal trainer and exercise physiologist, Franci Cohen, has provided recipes for fall foods that won’t break your belt.
Pumpkin Cranberry Mini Breakfast Muffins
- 1 cup all-purpose flour
- 1 cup oat flour (or fresh oats finely ground into a flour)
- 3/4 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 cups canned pumpkin puree
- 1 large egg, lightly beaten
- 1/4 cup canola oil
- 1 cup nonfat milk
- 1 cup fresh cranberries
1. Preheat oven to 350 degrees.
2. Spray a mini muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
4. Combine pumpkin, beaten egg, oil and milk in a separate bowl.
5. Make a well in dry ingredients and ddd pumpkin mixture and stir until combined. Lastly, fold in cranberries.
6. Fill muffin cups and bake for 17-22 minutes.
Lowfat Individual Apple Pies in their own shell
(Image credit: Google images)
- Pie crust
- 6 Granny Smith apples
- 1/4 cup sugar
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
For the filling:
1. Pre heat oven to 375 degrees.
2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
4. Throw the apple slices in a blow and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.
For the topping:
1. Roll out pie crust and slice into 1/4 inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and
sweetness to the pie.
2. Cover the top of the apple in a lattice pattern with pie crust strips.
3. Place apples in an 8×8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft
Ghostly Chocolate Pretzel Rods:
(Image credit: Google images)
- 1 box salted pretzel rods
- 16 oz fine white baking chocolate
- An edible ink black baking marker
- Wax paper
1. Melt chocolate in double boiler or on the stove.
2. Dip 1 end of a pretzel rod into melted Chocolate to cover pretzel approx. 2″ down
3. Lay chocolate covered pretzels on wax paper-lined tray
4. Repeat with remaining pretzels until all are covered in chocolate
5. Place baking tray in freezer for 5 minutes until chocolate hardens
6. Remove pretzel tray from freezer and using baking markers, draw scary ghostly faces on the pretzels.
Your ghostly pretzel rods are ready to eat!
Posted in halloween, healthy ideas, healthy recipes, healthy snacks, recipes | 3 Comments »
Banana Cinnamon Waffles
What You Need
2 whole-grain toaster waffles
2 tbsp peanut butter (or Nutella)
1 tsp honey (or agave nectar)
¼ tsp cinnamon
What You Do
- Toast the waffles to desired crispness.
- Spread the peanut butter on one side of each waffle.
- Slice the banana into ¼ inch rounds.
- Place the banana and honey on one side of the waffle, and sprinkle with the cinnamon.
- Close like a sandwich and enjoy.
Excerpted from Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food by Nisa Burns, www.Kitchenability.com. Makes one serving.
Posted in recipes | 3 Comments »
Cooking outdoors is a summertime tradition. Let’s face it, with the heat who the heck wants to turn on your stove or oven and cook inside making it even hotter? Not me, I hate it.
So, we all grill, outdoors. What’s something you normally find yourself grilling? Chicken? Steak? Veggies? Burgers? Pizza?…..Yes, I said Pizza, it’s true, pizza is something you CAN cook on the grill.
Pillsbury Classic Pizza Crusts are ready made, and easy to help you make that yummy grilled homemade pizza perfect for the grill.
Not sure how you would do that? Pillsbury is there to help you out, not only can they give you pointers on how to grill pizza but they also have some great recipes on their website:
Pillsbury knows you and your family want to enjoy the outdoors as much as possible. So at your next BBQ, why not grill pizza for a family fun night with one of their tasty pizza recipes?
1. Create a Pillsbury Pizza Pinspiration Pinterest Board
2. Pin at least 3 pizza recipes from Pillsbury.com
3. Head to Pillsbury.com to register your board.
*Sweepstakes ends July 31 at 11:59pm
To help you out to grill your very own pizza from home, one lucky reader from A Wrestling Addicted Mommy will win a Pillsbury Grilling Gift Pack that includes: A 19-piece grill set and a $10 gift card for ingredients for your pizza (Retail Value: $50)
To enter, just make sure you complete the mandatory entry below in the giveaway tools widget, as well as find extra entries once you’ve done that. Mandatory entry must be completed for your entry to be valid.
I received a gift pack and information from MyBlogSpark and Pillsbury. All opinions are 100% mine.
Posted in Giveaways, My Blog Spark, recipes, Reviews | 261 Comments »
We’re in the middle of a heatwave here in Ohio, which means I don’t want to do anything but sit on the couch, be on the computer or watch T.V. and be in the nice cool air conditioning. It also really means that I don’t want to turn on my HOT oven and cook! That’s why during the summer months, grilling outdoors is always one of the best solutions if we’d rather not eat out.
I admit. I’m not an champion griller. I’m trying to do better though. Steak and corn on the cob are usually the most I can do, as well as burgers and hot dogs. But let’s admit, that can get mighty boring! So I’ve been on the hunt for some new recipes, something yummy yet easy enough for me to conquer on the grill.
Just returning from Las Vegas, I’ve got drinking on the brain still (yes, I didn’t do enough while I was out there), so I wanted to find something with a little kick, something with a touch of brandy on it to give some yummy flavor.
I’ve looked through a boatload of recipes, from steak, chicken, fish and even desserts. But I think I’ve found something great I could pair with some grilled veggies that the entire family would love. How does Grilled Peppered Filets with Brandy Peppercorn Sauce sound? Here’s the recipe below:
Grilled Peppered Filets with Brandy Peppercorn Sauce
4 Filet Mignons
1 tablespoon Dijon mustard
3 tablespoons freshly cracked black peppercorns
1 tablespoon freshly cracked red peppercorns
½ tablespoon kosher salt.
3 cups Pinot Noir, Cabernet Sauvignon, or other good-quality, robust red wine
3 tablespoons butter, divided
2 shallots, minced
½ tablespoon freshly crushed black peppercorns
½ cup brandy
½ cup heavy cream
½ cup beef stock
Salt to taste
To prepare the sauce: pour wine into a nonreactive saucepan and bring to a boil. Let reduce over medium-high heat until about ½ cup remains, about 20 minutes.
Heat 2 tablespoons of the butter in a small heavy saucepan and sauté the shallots and peppercorns over medium heat for 2 minutes. Add the brandy, carefully ignite, and let flame for 3 or 4 minutes until the alcohol is burned off. Continue cooking for 2 to 3 minutes, until the pan is almost dry.
Add the cream, turn up the heat to medium-high, and cook for 3 minutes. Stir in the reduced wine and cook over medium heat for 10 minutes longer. Stir in the remaining 1 tablespoon of butter, season with salt, and simmer until 1 cup remains, about 10 minutes more.
Bring the steaks to room temperature and brush both sides with the mustard. Combine the peppercorns and salt on the plate and roll the steaks in the mixture, pressing to coat each side well. Grill the steaks over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to the desired doneness. Transfer to serving plates and spoon with the warm sauce over steaks.
Do you have any recipes that are great on the grill that I should try out? Post them in the comments below, I’d love to try and feature them!!
Posted in recipes | 2 Comments »