Tag: Recipe

Pressure Cooker Cheddar Bacon Ale Dip/ recipe share

Pressure Cooker Cheddar Bacon Ale Dip

Pressure-Cooker-Cheddar-Bacon-Ale-Dip_EXPS_THN16_207886_C06_16_2b-3-696x696Ingredients

  • 18 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1-1/2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 cup beer or nonalcoholic beer
  • 1 pound bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/4 cup heavy whipping cream
  • 1 green onion, thinly sliced
  • Soft pretzel bites

Directions

  • In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Test Kitchen tips

  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
Originally published as Slow Cooker Cheddar Bacon Ale Dip in Cook It Fast, Cook It Slow

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Slow Cooker Bananas Foster/Recipe Share

Slow-Cooker Bananas Foster

February 10, 2014
By
Staff Writer
Slow-Cooker Bananas Foster
Bananas Foster
Taste of Home

The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy!

— Crystal Bruns, Iliff, Colorado

 

Ingredients

  • 5 medium, firm bananas
  • 1 Cup packed brown sugar
  • 1/4 Cup butter, melted
  • 1/4 Cup rum
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 1/3 Cup chopped walnuts
  • 1/3 Cup flaked coconut
  • Vanilla ice cream or sliced pound cake

Directions

Cut bananas in half lengthwise, then widthwise; layer in the bottom of a 1-1/2-quart slow cooker.

Combine the brown sugar, butter, rum, vanilla, and cinnamon; pour over bananas.

Cover and cook on low for 1-1/2 hours or until heated through.

Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.

Pressure Cooker Cheddar Bacon Ale Dip/ recipe share

Slow Cooker Baked Apples/Recipe Share

Cranberry Cookies Made with Sweet Potato/Recipe Share

Cranberry cookies

Ingredients:

  • 1 cup mashed sweet potato
  • 1 tablespoon canola oil
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup whole wheat flour
  • 2 teaspoons cinnamon
  • ½ cup dried cranberries
  • 2 packets stevia

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a blender or food processor except dried cranberries. Puree until smooth.
  3. Stir in dried cranberries.
  4. Scoop spoonfuls of dough onto a parchment-lined cookie sheet.
  5. Bake for 10 minutes or until cookies are golden brown.

Chocolate Protein Pudding/ Recipe Share

chocolate protein

Ingredients:

  • 3 cups cauliflower florets, raw
  • ½ cup fat-free milk
  • 2 Tbsp. chocolate whey protein powder
  • 1 Tbsp. unsweetened cocoa powder
  • ½ tsp. vanilla extract
  • 10 drops liquid stevia
  • Pinch of salt
  • 4 Tbsp. fat-free whipped cream

Directions:

  1. Steam cauliflower in a pot or in the microwave until very tender. Drain well.
  2. Add ingredients (except for whipped cream) to a blender and puree until smooth.
  3. Refrigerate for 2-3 hours.
  4. Divide into two bowls. Top each bowl with two tablespoons fat-free whipped cream and serve.

Rainbow Fruit Toast

Rainbow Fruit Toast

Rainbow-Fruit-Toast_EXPS_JMZ18_224564_D03_15_3b-696x696

Ingredients

  • 5 slices sourdough or multigrain bread, toasted
  • 1 cup reduced-fat cream cheese
  • STRAWBERRY BASIL TOAST:
  • 1 cup sliced fresh strawberries
  • 1 tablespoon fresh basil leaves, sliced
  • 1/8 teaspoon sea salt
  • MANGO CHILI TOAST:
  • 1/2 medium mango, peeled and sliced
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon chili powder
  • KIWI MINT TOAST:
  • 1 medium kiwifruit, peeled and sliced
  • 1/4 cup green grapes, halved
  • 2 teaspoons minced fresh mint
  • TANGERINE-THYME:
  • 1 tangerine, peeled and sectioned
  • 1 tablespoon coarsely chopped pistachios
  • 1/2 teaspoon minced fresh thyme
  • BERRY SERRANO TOAST:
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh blackberries, halved
  • 1 teaspoon honey
  • 1/4 serrano pepper, sliced
  • MIXED BERRY TOAST:
  • 1/4 cup sliced fresh strawberries
  • 2 tablespoons fresh blueberries
  • 2 tablespoons fresh blackberries, halved
  • 1 teaspoon honey
  • AVOCADO TOMATO TOAST:
  • 1/2 medium ripe avocado, peeled and sliced
  • 1/4 cup heirloom cherry tomatoes, halved
  • Coarsely ground pepper
  • RASPBERRY PEACH TOAST:
  • 1/3 cup sliced peaches
  • 1/4 cup fresh raspberries
  • Minced fresh mint
  • CITRUS KIWI TOAST:
  • 1/4 small navel orange, sliced
  • 1/2 tangerine, sliced
  • 1/2 medium kiwifruit, sliced
  • 1 teaspoon pistachios, chopped

Directions

  • Spread toasted bread with cream cheese. Top as desired.
Nutrition Facts

1 piece of toast with cream cheese (calculated without additional toppings): 172 calories, 10g fat (7g saturated fat), 33mg cholesterol, 324mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 7g protein.

Originally published as Rainbow Fruit Toast in Fruit (formerly known as Juicy) 2018

Butterscotch-rum-raisin-treats/Recipe Share

Butterscotch-Rum Raisin Treats

 

Ingredients

  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 package (10 to 12 ounces) white baking chips
  • 1/2 teaspoon rum extract
  • 3 cups Rice Krispies
  • 1 cup raisins

Directions

  • Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth.
  • Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini muffin cups. Chill until set. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts

1 treat: 76 calories, 4g fat (3g saturated fat), 1mg cholesterol, 21mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 0 protein.

Originally published as Butterscotch Rum Raisin Bark in Ultimate Cookie Swap 2016 Bookazine

Homemade Fry Bread/Recipe Share

Homemade Fry Bread

Fry-Bread_EXPS_CIMZ17_217064_B07_14_1b-696x696

Ingredients

  • 2 cups unbleached flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • Butter, honey and lemon juice, optional

Directions

  • Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each.
  • In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.
Nutrition Facts

1 piece: 124 calories, 5g fat (1g saturated fat), 1mg cholesterol, 234mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

Originally published as Navajo Fry Bread in Cast Iron 2017

Quick Keto Bacon-Wrapped Salmon/Recipe Share

Quick Keto Bacon-Wrapped Salmon Recipe #keto https://ketosummit.com/quick-keto-bacon-wrapped-salmon-recipe

Quick Keto Bacon-Wrapped Salmon Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 2 servings
  • Category: Dinner, Lunch
  • Cuisine: American

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Pat dry the salmon and wrap with the bacon. Place onto an oven-safe tray and drizzle with the olive oil. Bake for 15-20 minutes.
  3. Meanwhile, combine the pesto and mayonnaise together in a small bowl. Season with salt and freshly ground black pepper.
  4. When ready to serve, place a dollop of the pesto and mayo on each bacon-wrapped salmon.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Calories: 1175
  • Sugar: 1 g
  • Fat: 109 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 49 g