Chocolate Lasagna Recipe

June 25, 2015 / meemsbling / Leave a comment

Chocolate Lasagna Recipe.

Chocolate Lasagna

Prep Time: 20mn

Cook Time: N/A

Total Time: 1hr 20mn

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Campfire Cones Recipe

June 25, 2015 / meemsbling / 3 Comments

Campfire Cones Recipe.

The method for making these Campfire Cones is pretty simple. You’ll start with an ice cream cone. I used waffle cones, because that’s how I roll, but you can use any cones that you’d like. Because I’m obsessed with the combination of peanut butter + s’mores, I lined the cone with peanut butter. Then I stuffed it with mini marshmallows and chocolate chips. Once it was stuffed to the brim, I wrapped it in foil to prep it for heating.

Recipe: http://www.centercutcook.com/campfire-cones/

If you haven’t tried Campfire Cones before, you my friend, are missing out! Don’t let the name deceive you either, you do NOT need a campfire to make these fun s’mores-like treats! Campfire Cones can be made on the grill and in the oven in addition to the option to heat them over a campfire.

Recipe: http://www.centercutcook.com/campfire-cones/

INGREDIENTS

Ice Cream Cones
Aluminum foil
Favorite s’mores toppings: peanut butter, mini marshmallows, chocolate chips, sliced strawberries, sliced bananas, etc.

DIRECTIONS

Line each cone with peanut butter if you wish. Fill with your favorite toppings, I used chocolate chips and mini marshmallows. Wrap each cone tightly with foil.
Oven directions: Bake at 350 for 5-7 minutes.
Grill directions: Place on a heated grill for 5-10 minutes, turning occasionally.
Campfire directions: Heat the foil-wrapped cones over a campfire for about 3-5 minutes, or until the chocolate and marshmallows have melted.

Recipe: http://www.centercutcook.com/campfire-cones/

Food-Celebrations – Gluten-Free Healthy Pear Muffins – Walmart.com

June 23, 2015 / meemsbling / Leave a comment

Ingredients

3 ripe pears, peeled, cored, and roughly chopped

1 cup brown sugar

4 large eggs

1 tsp pure vanilla extract

2 cups superfine brown rice flour

1/2 cup potato starch (not potato flour)

1/4 cup flax seed meal

2 tsp baking powder

1 tsp kosher or fine sea salt

1/2 cup grapeseed or light olive oil

1/2 cup sliced almonds

1/4 cup granulated sugar (preferably organic)

Gluten-Free Healthy Pear Muffins

via Food-Celebrations – Gluten-Free Healthy Pear Muffins – Walmart.com.

Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners.
Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.

100 Easy Chicken Recipes – Cooking Light

June 23, 2015 / meemsbling / Leave a comment

100 Easy Chicken Recipes – Cooking Light.

Chicken and Cashews

Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

America’s 50 Best Farmers’ Markets | Cooking Light

June 23, 2015June 23, 2015 / meemsbling / Leave a comment

View All Photos – America’s 50 Best Farmers’ Markets | Cooking Light.

Right now is the best time to visit farmers’ markets: They are alive with their biggest bounty of fresh produce—gloriously juicy, crisp, and fragrant. These green markets do more than supply us with colorful fruits and vegetables; they reflect and shape our culture, reinforcing our community spirit and connecting us on a grassroots level to the people who grow the food we feed our families. And that, by extension, inspires us to be better cooks. Here are our picks for the top markets in America, as named by renowned chefs, cookbook authors, and food notables from every state.

Find your local Farmer’s Market and give it a visit!

Midland Texas has a wonderful Farmers Market.

If you go, look for my sister-in-law’s booth!

https://www.facebook.com/pages/Midland-Downtown-Farmers-Market/328008641051

Grilled Mexican Corn with Crema Recipe | MyRecipes.com

June 23, 2015 / meemsbling / Leave a comment

Grilled Mexican Corn with Crema Recipe | MyRecipes.com.

There’s a little Shop in my town where you can get

a cup of the most delicious Mexican Corn. It’s called

Paleteria & Dulceria Munoz.

https://www.facebook.com/paleteriaydulceriamunoz?fref=ts

They also make the most fabulous fresh ice cream.

Ingredients

1 teaspoon chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 ears corn
Cooking spray
1/4 cup crema Mexicana
6 lime wedges

Preparation

Prepare grill.

Combine first 3 ingredients.

Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.

Cooking Light’s 12 Healthy Habits Program – Cooking Light

June 23, 2015 / meemsbling / Leave a comment

Cooking Light’s 12 Healthy Habits Program – Cooking Light.

Weight training builds healthy muscles

and promotes weight loss better than any

other exercise! Speaking of which, I need

to get my butt on the treadmill

Eat more fruits & vegetables.

Add a little cardio to your routine.

Cook Healthy Meals

Eat Whole Grains

Don’t Skip Breakfast

Heart Healthy Fats

Go Vegetarian Once A Week

This One Sorta Speaks For Itself 😉

Watch Your Portions

Hasselback Sweet Potatoes | Cooking Light

June 23, 2015 / meemsbling / Leave a comment

Simmer & Boil | Cooking tips and tricks of the trade from Cooking Light

Wow! You’ve Got to Try This

Wow! You’ve Got to Try Hasselback Sweet Potatoes

Here’s a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that’s super fun to eat. You can bake just one for yourself for lunch or dinner, or cook up a bunch at a time (perfect for dinner parties or holiday entertaining). Check out the video to see just how easy it is to make.

Hasselback Sweet Potatoes with Chipotle Cream

4 (8-ounce) sweet potatoes

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 cup Mexican creme or sour cream

2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)

1/4 cup coarsely chopped cilantro

1. Preheat oven to 400°.

2. Scrub potatoes. Cut most of the way through each potato at 1/8-inch intervals so that potatoes look like an accordion. Brush potatoes with oil, getting oil between slices as much as possible. Place potatoes on a baking sheet. Bake at 400° for 1 to 11/2 hours or until tender. Sprinkle potatoes evenly with salt.

3. Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.

SERVES 4 (serving size: 1 potato, 1 tablespoon cream, and 1 tablespoon cilantro)

CALORIES 234; FAT 5.9g (sat 1.9g, mono 3.1 g, poly 0.5g); PROTEIN 4g; CARB 41g; FIBER 7g; CHOL 9mg; IRON 1mg; SODIUM 335mg; CALC 35mg

via Hasselback Sweet Potatoes | Cooking Light.

Wow! How to Make Crunchy, Creamy Avocado Fries

June 23, 2015 / meemsbling / Leave a comment

Wow! How to Make Crunchy, Creamy Avocado Fries.

Wow! You’ve Got to Try This

Wow! How to Make Crunchy, Creamy Avocado Fries

April 10, 2015 | By Cheryl Slocum | Comments (16)

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Röckenwagner, known for applying German cooking techniques to Californian cuisine, features these delightful snacks on the menus at two of his Los Angeles–based cafés. Inspired by the photo, we created our own lighter version, and the results were even more delicious than we’d imagined: When you coat creamy avocado wedges with a crisp breadcrumb crust, that contrast of textures makes the avocado seem doubly silky-rich. Be sure to follow Röckenwagner’s advice for success and start with firm, ripe avocados; cooking won’t add flavor, so the avocado has to be perfect from the start.

Avocado Fries

2 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup plain breadcrumbs
2 large egg whites
2 firm, ripe avocados
Cooking spray
1 lemon, cut into 6 wedges

Preparation
1. Preheat broiler. Place a baking sheet in oven while broiler preheats.
2. Combine flour, salt, and pepper in a shallow dish. Place breadcrumbs in a shallow dish. Place egg whites in a small bowl, and whisk until foamy.
3. Halve avocados, remove pits, and cut each half into 6 wedges. Pull off peels.
4. Dredge avocado wedges in flour, dip in egg white, and then dredge in breadcrumbs. Remove baking sheet from oven; coat with cooking spray. Place avocado slices on baking sheet; coat avocados with cooking spray.
5. Broil 5 minutes or until brown on top. Turn and broil 2 more minutes. Remove and serve with lemon wedges.

Serves 6 (serving size: 4 avocado wedges)
CALORIES 144; FAT 10.1g (sat 1.5g, mono 6.6g, poly 1.2g); PROTEIN 4g; CARB 12g; FIBER 5g; CHOL 0mg; IRON 1mg; SODIUM 153mg; CALC 13mg