Sunday, March 6, 2016

Maple Glazed Garlic Roasted Carrots

 

  


    
Serving: 4

Ingredients
2 bunches of raw Dutch Carrots
2 tablespoons of pure Maple Syrup
1 tablespoon of olive oil
1 teaspoon of crushed garlic
Parmesan cheese to taste


Directions
1. Pre heat oven to 350 degrees.
2. Thoroughly wash carrots. Trim the top and set them aside.
3. In a small mixing bowl, add the maple syrup, olive oil and crushed garlic. Mix well.
4. Place the carrots in a baking pan and pour the syrup mixture. Lightly toss.
5. Place the carrots in the oven for 30 minutes. Remove from the oven. Flip the carrots and place back in the oven for 15 minutes.
6. Plate carrots. Garnish with finely chopped carrot greens and add parmesan to taste.



Serving: 4

Ingredients
2 bunches of raw Dutch Carrots
2 tablespoons of pure Maple Syrup
1 tablespoon of olive oil
1 teaspoon of crushed garlic
Parmesan cheese to taste


Directions
1. Pre heat oven to 350 degrees.
2. Thoroughly wash carrots. Trim the top and set them aside.
3. In a small mixing bowl, add the maple syrup, olive oil and crushed garlic. Mix well.
4. Place the carrots in a baking pan and pour the syrup mixture. Lightly toss.
5. Place the carrots in the oven for 30 minutes. Remove from the oven. Flip the carrots and place back in the oven for 15 minutes.
6. Plate carrots. Garnish with finely chopped carrot greens and add parmesan to taste.








Thursday, February 18, 2016

Cookie Dough Cupcakes



Serving: 20 cupcakes

Ingredients:
2 1/2 cups of flour
2 sticks of margarine
2 1/4 cups of sugar
4 eggs
1 cup of 2% milk
1 1/2 tablespoons of vanilla
12 pieces of pre cut cookie dough

Direction:
1. Pre-heat oven to 350 degrees
2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 
3. Add 4 eggs (one at a time), constantly beating the batter.
4. Add 1 cup of milk and vanilla. 
5. Add the flour to the mixture. 
6. Evenly spread the batter into the cupcake holders. 
7. Place a piece of cookie dough in the center of each cupcake. 
8. Bake for 30 minutes. 
9. Cool for 25 minutes before serving. 

Wednesday, February 17, 2016

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~






Ingredients:
2 1/2 cups of flour
2 sticks of margarine
2 1/4 cups of sugar
4 eggs
1 cup of 2% milk
1 1/2 tablespoons of vanilla
12 pieces of pre cut cookie dough

Direction:
1. Pre-heat oven to 350 degrees
2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 
3. Add 4 eggs (one at a time), constantly beating the batter.
4. Add 1 cup of milk and vanilla. 
5. Add the flour to the mixture. 
6. Evenly spread the batter into the cupcake holders. 
7. Place a piece of cookie dough in the center of each cupcake. 
8. Bake for 30 minutes. 
9. Cool for 25 minutes before serving. 


Tuesday, August 4, 2015

Spicy Sausage & Baked Beans


Serving: 8-10
Ingredients
2 (16 oz) can of pinto beans
1 yellow onion
1/2 cup of hickory brown sugar barbecue sauce
1/2 cup of onion crunch
1/4 cup of olive oil

Directions
1. Pre heat oven to 375 degrees.
2. Chop onion into 1/2" pieces. 
3. Slice sausage in bite size pieces
4. Place onions and olive oil in a large frying pan. Sauté on a medium-high heat. Once the onions begin to brown, add the sausage, and sauté for 10 minutes on a medium heat. 
5. Pour the beans, and sausage mixture into a baking pan. Add the barbecue sauce. Mix well. Place in the oven for 45 minutes. 
6. Take the baking dish out of the oven, and add onion crunch over the top. Place back in the oven for 10 minutes.  


Friday, July 17, 2015

Mexican Corn Salad


Serving: 6
Ingredients
4 cups of corn
3 tablespoons of mayonnaise 
2 tablespoons of lime juice
1/4 cup of cilantro
1 teaspoon of chili powder
3 tablespoons of olive oil
1/2 cup of chopped red onion

Directions
1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 
2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.
3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 
~This dish can be served hot or cold~

Sunday, July 5, 2015

Slaw Dog


Serving: 7
Ingredients
1 (14 oz) package of Hot Dogs
1 (12 oz) package of Hot Dog Buns
2 cups of finely chopped coleslaw
1/2 cup of diced scallions 
2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)
3 tablespoons of ramen noodles
1 tablespoons of sesame seeds

Directions
1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 
Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 
Your hot dogs will be ready once the outside begins to crack. 
2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 
3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 
4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 


Friday, July 3, 2015

Turkey Bacon Hot Dog


Serving: 4
Ingredients
1 package of Jack's 'Sweet Italian' Beef Sausage
1 (8 oz) package of turkey bacon
1 (12 oz) package of Hot dog buns
1/2 cup of onion crunch
1 avocado
3 tablespoons of olive oil
Barbecue sauce to taste

Directions
1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 
2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 
Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 
They will be ready once the outside begins to crack. 
3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 
4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 
5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top.