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Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

CRACKED OUT TURKEY PINWHEELS {FOOTBALL FRIDAY}

Cräcked Out Turkey Pinwheels



prep time: 10 MINScook time: totäl time: 10 mins
INGREDIENTS:


  • 8-oz creäm cheese, softened
  • 1 Tbsp ränch mix
  • 1 cup shredded cheddär cheese
  • 1 to 2 Tbsp milk
  • 1 (3-oz) päckäge Oscär Mäyer bäcon bits
  • 1/2 lb thinly sliced deli turkey
  • 4 lärge burrito tortilläs (12-inch)

INSTRUCTIONS
For full instructions you can go to : https://www.plainchicken.com


DIY Marshmallow S’more Pops






I’m always looking for easy, yummy, and festive party treats when the holidays roll around and s’more pops are just that! While regular s’mores are delicious, they are quite messy, so these are a perfect individual serving alternative!

author: ciera (thanks you)
source: cieradesign.com


Recipe

     
  • Marshmallows 1 package of semi-sweet chocolate chips
  • Graham cracker crumbs (or make your own)
  • Lollipop sticks
  • Wax Paper
  • Styrofoam





Steps

1) First, insert the lollipop sticks into the marshmallows. Make sure not to go all the way through or the marshmallow will fall off into the chocolate when dipping.

2) Melt your chocolate  – either in a microwave or a double boiler (a makeshift one in my case). Have your graham cracker crumbs in a bowl nearby.

3) Gently dip each marshmallow into the chocolate and rotate until all sides are covered then dip directly into the graham cracker crumbs while the chocolate is still wet. 

4) Place on wax paper, or stick into your styrofoam, to let cool and dry. I placed my piece of styrofoam directly into the decorative box I was using to display them in, and covered it with crinkled paper to be more presentable.





For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction



    


PEANUT BUTTER BREAKFAST BITES


Mornings get so crazy around here, I don’t have time to make a good breakfast, or anything at all! Then I came across these Peanut Butter Breakfast Bites and had to try them. They are so easy to make and taste amazing! They taste so good they could be a dessert. I always make a batch of these on Sunday, then just eat them for breakfast or snacks throughout the week. Sometimes they are even my dessert… they are delicious!

These yummy bites are included in our Weekly Healthy Menu Plan – if you are looking for a way to make family dinner happen with healthy recipes you know your family will love, this is the menu plan for you!

PEANUT BUTTER BREAKFAST BITES

Source : sixsistersstuff.com

10 min Prep Time
2 min Cook Time
12 min Total Time


INGREDIENTS


  • 5-6 cups Peanut Butter Whole Grain Cheerios (can also use plain Cheerios)
  • 1 cup crunchy natural peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla




INSTRUCTIONS

  1. In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.
  2. In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.
  3. Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.
  4. Add the vanilla, and mix in until well-combined.
  5. Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.
  6. Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.
  7. Let the bites sit and solidify for about 3 hours.




For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction


PRESSURE COOKER KETO POBLANO CHEESE FRITTATA




Pressure cooker Keto Low Carb Poblano Frittata is as good for breakfast as it is for dinner. A very popular way to make an easy keto frittata in your Instant Pot or Pressure cooker!

Instant Pot Keto Poblano Cheese Frittata

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Course: Breakfast, Main Course
Cuisine: American, Mexican

Dietary Consideration: Gluten-Free, High Fat, Keto, Low Carb, Low Sugar
Cooking Style: Instant Pot/Pressure C ooker
Ease of Cooking: Pour and Cook, Under 30 Mins
Recipe Type: Eggs, Full Liquids/Soft Foods, Pressure Cooker
Servings: 
4
Calories: 257 kcal
Author: Twosleevers

Source:twosleevers.com

Ingredients

  • 4 eggs
  • 1 cup half and half
  • 10 ounce diced canned green chiles
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup Mexican blend shredded cheese divided
  • 1/4 cup chopped cilantro
  • US Customary - Metric
  • Get Ingredients Powered by Chicory



Instructions

  1. Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
  2. Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you're using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
  3. Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
  4. Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
  5. Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.


For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction

BEFORE YOU GO…
CHECK OUT THESE RECIPES  Instant Pot Pumpkin Cheesecake


Instant Pot Pumpkin Cheesecake



I have said it many, many times how much I love cheesecake! I mean, I will serve you Pumpkin Pie for Thanksgiving, but you can bet I will make a Pumpkin Cheesecake as well.

This Instant Pot Pumpkin Cheesecake is so easy to make, so luxuriously creamy, with the perfect graham cracker and pecan crust and that delicious pumpkin spice flavor that we all love. If you don’t have an Instant Pot, you should absolutely try this Cheesecake Factory Original Cheesecake 

Servings: 8 SLICES

Instant Pot Pumpkin Cheesecake

Prep Time: 30 MINS
Cook Time: 28 MINS
Total Time: 58 MINS

Author:Catalina(Thank you)
Source:sweetsavorymeals.com

INGREDIENTS

Crust:

 1 cups graham crackers crumbs
 1/2 cup pecans or walnuts ground
 2 tablespoons brown sugar
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground ginger
 5 tablespoons unsalted butter melted

Cheesecake Batter:

 2 8-ounces packages cream cheese at room temperature
 1/2 cup white granulated sugar
 1 tablespoon cornstarch
 2 large eggs at room temperature
 1/2 cup heavy cream at room temperature
 1 cup pumpkin puree
 1 teaspoon vanilla extract
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/4 teaspoon ground ginger
 1 teaspoon pumpkin spice
 pinch ground cloves
 pinch all spice



INSTRUCTIONS

Cheesecake Crust:

Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
Finely chop the pecans or walnuts or add them to a food processor.
Add the graham cracker crumbs, ground pecans, cinnamon, nutmeg, ginger, brown sugar and melted butter to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.

Freeze for 20-30 minutes.


Cheesecake Batter:

Make sure all the ingredients are at room temperature before you begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
Add the rest of the ingredients and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
Remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Cook:

Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet. Cover the top with foil.
Select manual setting and adjust pressure to high. Set time to 28 minutes. Note: 28 minutes worked perfectly for me, sometimes based on elevation and other factors, cooking time can be different. If you have never made cheesecakes in your IP and you are not sure what cooking time works best, I would recommend cooking for 33 minutes to be safe.

If using a springform pan that is 7x3 inch, cook for 28 minutes, if using a 6 inch pan, add 5 more minutes and cook for 33 minutes.

When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.

Transfer cheesecake to the refrigerator for at least 6 hours or overnight before slicing and serving.


For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction

BEFORE YOU GO…

INSTANT POT BROCCOLI CHEESE SOUP (PRESSURE COOKER)





efore I started a low carb diet, I loved getting broccoli cheddar cheese soups at Panera Bread on rainy days. Even better if it was in a bread bowl. There’s something very comforting about cradling up to a warm bowl of creamy and thick broccoli soup on a cold day.


Instant Pot Broccoli Cheese Soup (Pressure Cooker)

This Instant Pot Broccoli cheese soup is creamy comfort food made in a pressure cooker. It's healthy, keto, and low carb.

 Prep Time 15 minutes
 Cook Time 15 minutes
 Servings 5 servings
 Calories 560 kcal

Author:Julia(Thank you )
Source:savorytooth.com

Ingredients

  • 7 ounces chopped broccoli florets (about 4 cups)
  • 7 ounces shredded cheddar cheese (about 3 cups)
  • 2 cups heavy whipping cream
  • 1 1/2 cups diced onions (about 1/2 onion)
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)
  • 5 cloves garlic minced
  • 2 tablespoons salted butter
  • salt and pepper to taste
  • Optional Toppings:
  • paprika
  • shredded cheddar cheese


Instructions

  1. Sauteing vegetables: Select the saute mode on the pressure cooker for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off the saute mode.
  2. Pressure cooking: Add chopped broccoli and 2 cups of water, and stir. Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  3. Stirring in dairy: Uncover and select the saute mode. Add heavy cream and garlic, and stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the saute mode.
  4. Serving: Add salt and pepper to taste (I usually add at least 1/2 teaspoon of salt). Serve in bowls and optionally sprinkle paprika and shredded cheddar on top.

For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction

BEFORE YOU GO…
CHECK OUT THESE RECIPES  HOMEMADE PANCAKES WITH BLUEBERRIES


HOMEMADE PANCAKES WITH BLUEBERRIES






Homemade pancakes in the Instant Pot? Yep. It’s happening. Homemade pancakes are often on the menu come Saturday and Sunday, but it can be a struggle to actually sit down all together to eat. Someone is always left “manning” the griddle. If you prefer the traditional stovetop/griddle version, have no fear, we included directions for that cooking method also.


HOMEMADE PANCAKES WITH BLUEBERRIES

Light and Fluffy Homemade Pancakes made with the Instant Pot. Load em up with any fruit you like and slather them with your favorite maple syrup to make these a perfect at home or on-the-go breakfast.
 Course Breakfast
 Cuisine American
 Prep Time 5 minutes
 Cook Time 5 minutes
 Passive Time 3 minutes
 Servings 2 Bites


Source:/foodieandwine.com

INGREDIENTS

  • 1 cup All-purpose Flour
  • 1/2 tbsp Sugar (optional)
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 Egg
  • 3/4 cup Milk
  • 1 tbsp Melted Butter (cooled)
  • OPTIONAL: Blueberries and Maple Syrup
  • Homemade Pancakes



INSTRUCTIONS

  1. INSTANT POT
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. In a small bowl, beat the eggs and then add the milk and butter.
  4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  6. Gently fold in the blueberries.
  7. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
  8. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
  9. Add 1.5 cups of water to the Instant Pot.
  10. Add the metal trivet that came with the Instant Pot to the bottom.
  11. Place the foil covered silicone tray on top of the trivet.
  12. Place the lid on top with the valve in the sealed position.
  13. Press the "cake" setting button and set for 5 minutes.
  14. NPR for 2-3 minutes and then QR.
  15. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
  16. Serve with butter, maple syrup and more blueberries and enjoy immediately!


For Instruction Detail Step By Step with picture and Video You Can Cek Next insruction

BEFORE YOU GO…
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