Monday, September 4, 2017
Pumpkin season is upon us all.
It is that time of the year again where everything is either pumpkin flavored or pumpkin spiced flavored. Prepare yourself for the start of everything pumpkin recipes. If you have any requests please let me know.
Tuesday, October 8, 2013
Candy Corn
Candy Corn Drink
Sweet! Half the fun of this kid-friendly party drink is how cool it looks served in clear glass. The other half of the fun? The citrusy flavor combination is a thirst-quenching party pleaser. Layers of mango-sweetened gelatin, bubble-filled orange drink, and honey-infused whipped cream imitate the classic Halloween candy's colorful stripes.Editor's Tip: Layer the mixtures in tall individual clear glasses if you'd rather show off the colors in individual servings.
Blood Red Cherry Punch
Make some Blood-Red Cherry Punch, then give your punch bowl a gory
look. Stir 1/4 cup light corn syrup with 1 teaspoon molasses and 1/2
teaspoon red food coloring in a small bowl. Dip your finger into the
mixture and run it along the rim of the punch bowl; continue until the
rim is coated and the mixture drips down the sides. - See more at:
http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html#sthash.u6o3uYFS.dpuf
Read more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html?oc=linkback
Read more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html?oc=linkback
Tuesday, October 1, 2013
Shop my AVON store!
Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click
Monday, July 1, 2013
Sunday, May 5, 2013
Big Dish O' Nachos
Total Time: 40 min
Prep: 25 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Prep: 25 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Ingredients
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping
Directions
Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.
Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.
Cheese Sauce
Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.
Guacamole
Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.
Read more at: http://www.foodnetwork.com/recipes/big-dish-o-nachos-recipe/index.html?oc=linkback
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping
Directions
Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.
Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.
Cheese Sauce
Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.
Guacamole
Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.
Read more at: http://www.foodnetwork.com/recipes/big-dish-o-nachos-recipe/index.html?oc=linkback
Holy Garlicky Guacamole!
Total Time: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy
Prep: 10 min
Yield: 4 servings
Level: Easy
Ingredients
2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping
Directions
Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.
2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping
Directions
Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.
(foodnetwork.com)
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