You’ll love this Oreo Ball recipe because it’s a no bake cookie recipe. You’ll love this recipe because you’ll need just 4 ingredients. You’ll love this recipe because they freeze beautifully! Make Oreo Balls ahead of time, and you’ll have a sweet treat on hand!
How To Make Oreo Ball Recipe | Food Recipes
1, 16 oz. package Oreos (store brand works fine!)
1, 8 oz. package cream cheese, softened
¼ cup powdered sugar
24 oz. white chocolate bark (this melts well and is ideal for dipping)
6 oz. chocolate chips (optional)
Crumble Oreos in a food processor.
Mix together crumbled Oreos, cream cheese and powdered sugar.
Roll into 1″ balls and chill 30 minutes.
Melt white chocolate bark according to package directions.
This dish is easy to make and tastes just like the real thing. I served it to my husband without telling him that I made a low carb version and he had no idea. Once I told him, he was even more impressed. Here is a little hint about the “noodles”… The noodle recipe also makes an amazing pizza crust.
How To Make “Just Like The Real Thing” LASAGNA!! | Food Recipes
For the “Noodles”
4 oz. Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
For the Filling
1 lb. Ground Beef
1 ½ Cups Three Cheese Marinara Sauce, Divided
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning
For the “Noodles” – This part will take the longest so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.Preheat oven to 375° Line a 9×13 baking dish with parchment paper
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Mashed sweet potatoes make the perfect side dish. And these ones? The very ones I served alongside turkey meatloaf just a few days ago?
L-o-v-e. Love. Here’s the simplest way to make them, with a little cinnamon, ginger, and nutmeg thrown in for flavor.
I’ll start by saying that this recipe is tried and true. And if you’re hoping for something comforting, you’re in the right place. I add a tablespoon of butter (all you need, really) for silkiness, a little whole milk to make them creamy, and a few dashes of cinnamon, ginger, and nutmeg, which don’t necessarily add flavor so much as warmth. They help to deepen the natural sweetness of the sweet potatoes—making it so that we don’t need to add any sugar at all. For my vegan friends, these are so easily adaptable! Simply substitute coconut oil in place of butter, and almond milk for whole milk.
How To Make Perfect Mashed Sweet Potatoes | Food Recipes
2 pounds sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon salted butter or coconut oil (for vegan option)
1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
You can find complete recipes of this Perfect Mashed Sweet Potatoes in andiemitchell.com
This past weekend I kicked my butt into gear and eased myself back into my workout routine. I’ve been putting it off for weeks and I’m just realizing that summer is quickly approaching, as is our yearly summer lake trip. This sneaks up on me every year! It’s embarrassing how close the gym is to our house, I don’t even have to drive there. I’ve actually been doing really well with my eating lately, but I haven’t been tracking my points, so I started that again as well.
How To Make Chocolate Mudslide Cake | Food Recipes
For the cake
1 cup Kahlua liquor
4 tablespoons light sour cream
2½ cups all-purpose flour, sifted
¾ cup Hershey’s Special dark chocolate cocoa powder, sifted
1½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, melted
¼ cup vegetable oil
2 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
For the frosting
2 tablespoons hot water
1 teaspoon instant espresso powder
2 cups (4 sticks) unsalted butter, softened
1 cup Hershey’s Special dark chocolate cocoa powder, sifted
8 cups powdered sugar
3 tablespoons Kahlua or Baileys
1 teaspoons vanilla extract
Pinch of salt
For the ganache
6 ounces dark chocolate chips
2 to 3 tablespoons Kahlua or Baileys
For the cake: Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
So you guys….are you feeling the Cinco de Mayo vibes or what? I’m on a major Mexican/Southwestern kick and it’s not stopping until Tuesday. Last week it was the round up, today it’s this sweet potato + black bean quinoa salad and Tuesday is going to be Margarita Green Smoothies.
So pretty please just indulge me…if only for the next few days!
Today though? It’s all about this salad. With chili roasted sweet potatoes, earthy black beans, nutty quinoa, crunchy lettuce and a creamy avocado-cilantro dressing, it’s got everything you need to make salad the star of your meal.
How To Make Chili Roasted Sweet Potato + Black Bean Quinoa Salad | Food Recipes
for the salad:
1 large sweet potato
1 (15 oz) can black beans
3 cups cooked quinoa (made from 1 cup dry)
1 tablespoon coconut oil
2 teaspoons chili powder
Juice of 1 lime
Salt + pepper
Lettuce/greens to serve
1 batch Cilantro-Avocado Dressing
for the dressing:
½ cup cashews
½ cup cilantro
½ – ¾ cup water
Juice of 2 limes
1 teaspoon chili powder
¼ – ½ teaspoon cayenne (optional)
Salt + pepper to taste
Preheat the oven to 425 degrees F.
Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
You can find complete recipes of this Chili Roasted Sweet Potato + Black Bean Quinoa Salad in simplyquinoa.com
I may be aging myself here but… do you remember being a kid.. the OLD Apple Pies from McDonalds before they were baked? When they were crispy deep fried instead of flaky? I loved those… and I miss those! THESE taste like those! 🙂
I don’t deep fry very often so to fry these I put about 3/4″ of vegatable oil in a frying pan and just cooked them a couple of minutes on each side until they were browned.
HOW TO MAKE APPLE PIE EGG ROLLS | FOOD RECIPES
3 cups apples, peeled and diced (approx. 3 apples)
My mom makes the best soup. Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and my all-time favorite…the only problem? It isn’t healthy. I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing. She came up with this Slow Cooker SKINNY Loaded Potato Soup…and I’m hooked. I’ll splurge on the chicken soup once a month and eat this every other day of the month. It’s so good!
HOW TO MAKE SLOW COOKER SKINNY LOADED POTATO SOUP | FOOD RECIPES
6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
40 ounces low-fat chicken broth
1-teaspoon black pepper
1/8 teaspoon red pepper flakes
6 carrots, peeled and thinly sliced
1/2 sweet yellow onion, diced
2 cloves garlic, peeled and minced
2-3 tablespoons olive oil
1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
11/2 cups fat-free half-and-half
11/2 cups low-fat cheese, cheddar or Gruyere work well
2 tablespoons fresh chives, chopped
low-fat sour cream
1-pound turkey bacon, cooked and crumbled
green onions, thinly sliced
Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
You can find complete recipes of this SLOW COOKER SKINNY LOADED POTATO SOUP in thecookierookie.com
An easy and delicious peanut butter blondie recipe – you will not miss the chocolate at all. Great peanut butter taste and an ultra-fudgy center. Lately I have been c-r-a-v-i-n-g peanut butter! I could always get dip a spoon in a jar of peanut butter, but I wanted something else with it. I was thinking for a little bit because I wanted to come up with something different. I thought blondies with peanut butter would be a brilliant idea!It is definitely a cross between a traditional blondie and a peanut butter cookie – absolutely delicious! I think I might have to try this with regular fudgy brownies as well. Oh man, that just sounds amazing. Doesn’t it?I think these are great because it contains all of the rich and fudgy flavors of a blondie with a hint of a peanut butter cookie. Yum!
HOW TO MAKE PEANUT BUTTER BLONDIES | FOOD RECIPES
½ cup (1 stick) unsalted butter, melted
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup peanut butter
¼ teaspoon salt
1 cup all-purpose flour
Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside
I’ve been dying to post this all week because these Sweet Potato Corn Cakes are SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.
These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.
…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it.
Anyway, enough gushing. Onto the important stuff.
HOW TO MAKE SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE | FOOD RECIPES
3 lbs. sweet potatoes $3.17
1 cup frozen corn kernels $0.30
2 green onions $0.19
¼ bunch cilantro (divided) $0.21
¼ tsp cayenne pepper $0.02
1 tsp cumin $0.05
1 tsp salt $0.02
1 large egg $0.25
⅓ cup yellow cornmeal $0.19
1 cup plain breadcrumbs $0.50
½ cup vegetable oil (for frying) $0.43
1 cup plain yogurt $0.55
1 clove garlic $0.08
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
You can find complete recipes of this SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE in budgetbytes.com