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Chocolate Covered OREO Turkey Recipe - Thanksgiving Food Craft

Nov 09, 9:27PM

Chocolate Covered OREO Turkey Recipe
(Pin to Pinterest)

Looking for a Fun DIY (Do It Yourself) activity for the kids this fall, just in time perhaps for Thanksgiving. Be sure to PIN this fun Chocolate Covered OREO Turkey Recipe.

Chocolate Covered OREO Cookie Turkey Recipe:

Ingredients:

• 12 OREO Fudge Cremes
• 36 Chocolate Dipped Pretzels
• 24 Candy eyes
• 12 Candy Corns
• 1/4 cup Light Cocoa Candy Melting Chips
• 1/4 cup Assorted Fall Color Candy Melting Chips
• OR 1/4 cup White Candy Melting Chips and assorted Gel Food Coloring

Directions:

1. Heat Light Cocoa Candy Chips in small bowl by microwaving for 30 seconds stirring and repeating until melted.
2. Arrange 3 pretzels on wax paper as shown to form feathers and spoon melted chocolate to "glue" together.
3. Place OREO Cookie on top of "feathers".
4. Use a toothpick dipped in chocolate to paint chocolate on back of eyes and candy corn and put in place.
5. Allow to set.
6. Heat other color Candy Chips in small bowls by microwaving for 30 seconds stirring and repeating until melted.
7. Use a small spoon to pour colors in holes of pretzels.
8. Allow to set.

Pin It

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Elf on the Shelf Ideas: Dozens of FREE Elf on the Shelf Ideas added routinely during the entire month of November and December. PIN IT to Pinterest.

Find this and updated daily deals on Frugal Coupon Living. Receive this and other Daily Deals for FREE in your inbox.

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Vegan Vanilla Cupcakes

Nov 09, 6:56PM

Let's cut to the chase… these are most delicious and the fluffiest vegan cupcakes you will EVER eat! I am not joking. I made a massive batch of these the other day for recipe-testing purposes. They are the fluffiest vegan cupcakes! Tee hee hee. I find that when I make these for others, there are a number of things guaranteed… Firstly, you will be asked for the recipe. Secondly, they will devour it in seconds and lastly, they will be talking about them for days. As I said above, these are a fail-proof recipe… meaning, I have never had a problem with them, they always work out and they never fail to impress others. Every person needs an amazing cupcake recipe… and this is it!

I also think that these would make a perfect edible gift for any occasion!

CUPCAKE INGREDIENTS:

• 1 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• pinch salt
• ½ cup vegan white sugar
• 1/4 cup plain-flavoured oil
• ¾ cup Soy Milky Lite
• 1 teaspoon vanilla extract
• ½ tablespoon apple cider vinegar

CUPCAKE PREPARATION:

1. Preheat oven to 180 degrees Celsius (365 °F) and line 10 cupcake pans with liners or spray oil.
2. In a large bowl, add the flour, baking powder, salt and sugar. Stir until combined.
3. Add in the oil, soymilk, vanilla and apple cider vinegar. Beat for a couple of minutes or so until smooth without lumps.
4. Fill each of the 10 cupcake pans with 2-tablespoons of cake batter each.
5. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
6. Allow to cool completely before adding frosting.
7. Pipe on your favourite frosting recipe and allow to cool and set.
8. Serve immediately or store for up to three days. Enjoy!

VANILLA FROSTING PREPARATION:

•  320g icing mixture (confectioners sugar)
• 50ml melted vegan margarine
• 10ml vanilla extract

FROSTING PREPARATION: 

1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
3. Place the ball of frosting into your piping bag.
4. Pipe onto your cupcakes and desserts as desired.
5. Serve immediately or keep cool and store for up to three days.

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Kerry Washington reveals recipe raves: Quinoa Fried Rice and ...

Nov 09, 6:45PM

What does Kerry Washington eat now that she's pregnant? Healthy treats such as quinoa and organic smoothies, reported People magazine on November 7.

"I try for the most part to eat things that are going to make me feel better," said Kerry. She frequents the Glow Bio juice and smoothie bar to indulge in quinoa "fried rice." The dish features fresh ingredients such as raw apple cider vinegar and vegetables (see the recipe at the end of the article).

Kerry also is fond of nutritionist Kimberly Snyder's organic smoothies. An expert on how to achieve red carpet radiance, Kimberly is the author of "The Beauty Detox Solution: Eat Your Way to Radiant Skin, Renewed Energy and the Body You've Always Wanted" and "The Beauty Detox Foods: Discover the Top 50 Beauty Foods That Will Transform Your Body and Reveal a More Beautiful You" (click for details).

In the past, Kerry struggled with eating disorders, but she's clearly on the right path for a healthy pregnancy. Read about her recovery from bulimia by clicking here.

Kerry's favorite smoothie concocted by Kimberly has a name worthy of a sci-fi movie: The Glowing Green Smoothie. It contains dark, leafy greens and is sweetened naturally with apples and pears. Get the recipe below.

Glowing Green Smoothie Ingredients
Makes 1

• 1 head romaine lettuce, chopped
• 3-4 stalks celery, chopped
• ½ head of a large bunch or ¾ of a small bunch of spinach
• 1 apple, cored and chopped
• 1 pear, cored and chopped
• 1 banana, sliced
• Juice of ½ fresh lemon
• ⅓ bunch cilantro, optional
• ⅓ bunch parsley, optional

1. Add 1½ cups water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smooth.

2. Gradually moving to higher speeds, add the celery, spinach apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.

Quinoa Ten-Veggie "Fried Rice" Ingredients
Serves 4-6

• 2 cups quinoa
• 2 tbsp. unrefined coconut oil
• 1 cup white onion, diced
• 2 garlic gloves, minced
• 1 tbsp. ginger, minced
• 1 tsp. miso paste
• 2 carrots, peeled and diced
• 2 cups shiitake mushroom tops, coarsely chopped
• 1 tbsp. sesame oil
• 1½ tsp. raw apple cider vinegar
• ¼ cup low-sodium tamari
• ½ tsp. red pepper flakes
• 1 red bell pepper, chopped
• 2 cups Chinese broccoli tops or broccoli rabe
• ½ pound green beans, ends trimmed and cut into 2-inch pieces
• 1 tbsp. raw coconut nectar or maple syrup
• ½ cup radishes, sliced
• ½ pound snowpea shoots, deveined
• Sea salt, to taste if desired

1. Soak two cups of quinoa overnight and rinse well.

2. Bring 4 cups of water to a boil. Add the rinsed quinoa and lower the heat to a simmer. Cook the quinoa until al dente, about 3-4 minutes less than you would usually cook it.

3. Heat the coconut oil in a large saute pan. Add the onions and scallions and cook until the onions are translucent. Add the garlic, cooking another minute, and then add the ginger, miso, carrots and the shiitake mushroom, and cook for 2-3 minutes. Stir in the sesame oil, raw apple cider vinegar, tamari and red pepper flakes.

4. Add the rest of the vegetables, except for the radishes and snowpea shoots, and keep stirring. Stir in the raw coconut liquid nectar.

5. Add the low-sodium tamari, still stirring. Drop the snowpea shoots and radishes in at the very end, and cook for no more than 3 minutes so they stay virtually raw. Remove from the heat and serve immediately.

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Wild Eggs pumpkin pancake recipe

Nov 09, 6:33PM

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KUSA - Wild Eggs stopped by the 9NEWS studio Saturday morning to share their delicious pumpkin pancake recipe.

Pumpkin Pancakes:

Your favorite pancake batter recipe (serves about 4-10in pancakes)
20oz can of pumpkin puree
1tsp cinnamon
1tsp nutmeg
1tsp cloves
½ cup of sugar
 
Sauce:
1cup of granulated sugar
1cup of water
1tsp cream of tartar
2tsp kosher salt
2oz heavy cream
 
Garnish:
Whipped Cream
Powdered sugar
Candied Pecans
 
Method of Preparation:
1. Mix the pancake batter with the pumpkin puree, spices and sugar
2. In a sauce pot heat the sugar, water and cream of tartar until a temperature of 325F is reached (stirring occasionally). Use a candy thermometer to reach the desired temperature of 325F
3. Add the kosher salt
4. Remove from heat and stir in the heavy cream. It will bubble over quickly so be careful
5. Cool slightly for sauce to thicken
6. Place pancakes onto grill and cook through
7. Pour sauce over pancakes and garnish with whipped cream, powdered sugar and candied pecans. 

(KUSA-TV © 2013 Multimedia Holdings Corporation)

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Cauliflower Risotto - Recipe

Nov 09, 5:26PM

Cauliflower Risotto

6 servings

When you grate cauliflower down to its core, you create rice-size pieces perfect for mimicking a classic risotto.

District of Columbia chefs Bart Vandaele of B Too restaurant and Aaron McCloud of Cedar often feature cauliflower risotto on their menus. This recipe takes aspects of both chefs' versions and combines them.

Ingredients:

• 1 head (2 pounds) cauliflower (outer leaves removed), cored and halved
• 2 tablespoons canola oil
• 1/2 small yellow onion, finely chopped (1/2 cup)
• 1/2 teaspoon kosher salt
• 3/4 cup dry white wine
• 1 cup no-salt-added vegetable broth, warmed
• 1/4 teaspoon freshly ground black pepper
• Pinch freshly grated nutmeg
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup grated Manchego cheese
• 1/2 cup heavy cream, whipped to soft peaks, then brought to room temperature

Directions:

Use the large-hole side of a box grater to grate each cauliflower half into rice-size pieces, stopping once you get to the stalk. The yield should be about 4 cups. (Cut the stalks into 1/2-inch pieces and reserve for another use, such as a puree or soup.)

Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and cook for about 2 minutes until softened but not browned, stirring constantly. Add the cauliflower and salt; cook for 2 minutes, stirring occasionally.

Add the white wine and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.

Add the broth in three equal additions, stirring for about 3 minutes, until each addition has been absorbed.

Add the pepper, nutmeg, butter and cheese, stirring until incorporated, then stir in the cream.

Serve immediately.

230 calories, 19 g fat, 10 g saturated fat, 45 mg cholesterol, 270 mg sodium, 7 g carbohydrates, 2 g dietary fiber, 3 g sugar, 4 g protein.

Source: Adapted by Washington food writer David Hagedorn.

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Beef Enchilada Dip Recipe | Free Online Recipes | Free Recipes

Nov 09, 5:00PM

There is an endless variety of dips hat can be prepared for football parties and this beef enchilada dip is sure to become a quick favorite. This delicious dip combines beef, enchilada sauce, and cheese to make an amazing dip for football parties. There is no baking involved in this recipe, the entire dip can be prepared on the stove-top and then served. The ground beef is cooked in the pan along with onion and garlic and then mixed with enchilada sauce and finally topped with shredded cheese. You can add whatever ingredients you like into this recipe, such as corn or black beans. Enjoy. Adapted from Add a Pinch.

Ingredients:
2lbs ground beef
½ medium onion (finely chopped)
2 garlic cloves (minced)
2 cups enchilada sauce
2 cups shredded Colby-jack cheese
Sour cream (optional)
Tortilla chips

Cooking Instructions:
Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat. Add in the garlic and onion and cook until tender (about 3 minutes). Stir in the enchilada sauce and top with Colby-jack cheese. Cover and allow the cheese to melt (about 3 more minutes).
Step 2: Top with sour cream and serve with tortilla chips.

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