Google Alert - recipe

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• <b>Recipe</b> Box, Keilbasa and Kraut | the Painted Apron
• Slow Cooker Chicken Provencal: Updated <b>Recipe</b>! | Skinny Mom <b>...</b>
• Mince Pie <b>Recipe</b> Cakes, bakes & cookies
• Pomegranate Chocolate Bark <b>Recipe</b> - Views From the Ville
• Cocoa Caramel Bar <b>Recipe</b> Kit Giveaway — Healthful Pursuit
• Brunch Casserole <b>Recipe</b> | The 36th AVENUE

<b>Recipe</b> Box, Keilbasa and Kraut | the Painted Apron Posted: 12 Dec 2013 03:01 AM PST Recipe Box, Keilbasa and Kraut Posted by the Painted Apron on December 12, 2013 · Leave a Comment  I don't know what attracted me to even read this recipe, this is not the type of food that is usually on my radar at all I was looking for different things to do in the slow cooker The description of this recipe was so enthusiastic I couldn't wait to get this cooking! The Brown Eyed Baker swore she didn't even like kielbasa or sauerkraut, but she loved this! See how easy it was to make? It's on your plate before you know it! We loved it too! Serve it up "hot dog" style with a buttery grilled bakery bun Sometimes instead of using the oven or toaster I toast the buns in a skillet.  Drizzle a little olive oil in the pan, butter the cut side and place buttered side down over medium heat. Cover with a lid if you like, it helps speed things up and the bottoms of the rolls get a little steam heat while the cut sides get toasty.  Check often because once they get started browning they go fast! With this method you end up with a toasty interior that holds up to the filling and a soft outer bun. Yum! Great comfort food for these cold winter nights! Here's the recipe, adapted from the Brown Eyed Baker KIELBASA AND KRAUT   for a printable version click here 12 oz beer 1 cup brown sugar 2 lbs kielbasa Polish sausage 30 oz sauerkraut, rinsed and drained 1medium onion, sliced Prepare slow cooker by spraying with olive oil spray.  Add beer and brown sugar and stir.  Cut kielbasa into 3 inch links and add to pot.  Top with sliced onions and sauerkraut.  Season with salt and pepper.  Cover and cook on high for 3-4 hours or low 6-8.  Serve on buttery toasted buns.  Makes 4-6 servings. *NOTE: This would be a great party appetizer, cut sausage into 1 inch pieces and serve in a chafing dish with small dinner buns ____________________________ I will be joining these great parties and blogs: Love Bakes Good Cakes Will Cook for Smiles Blog Hop Blitz Alderberry Hill Tuesday Trivia Miz Helen's Country Cottage Like this: Like Loading... Filed under easy peasy, recipe box · Tagged with comfort food, easy peasy, hot dogs, kielbasa and kraut, sausage and sauerkraut, slow cooker meal

Slow Cooker Chicken Provencal: Updated <b>Recipe</b>! | Skinny Mom <b>...</b> Posted: 12 Dec 2013 02:01 AM PST Home Food Recipes Skinny Meals Slow Cooker Chicken Provencal: Updated Recipe! December 12th, 2013 If you are anything like me, you're always looking for more time during the day! It's one of the many reasons I love my slow cooker, and more specifically, this Slow Cooker Chicken Provencal. This dinner only takes 10 minutes of prep time, and after 7 hours in the slow cooker, it comes out looking (and tasting) like a dish you took a lot of time with! I love this dinner just in a bowl on its own, but it is also amazing when put into my Skinny Chicken Tostadas! If you have leftovers, I seriously recommend trying it both ways!

Mince Pie <b>Recipe</b> Cakes, bakes & cookies Posted: 12 Dec 2013 01:34 AM PST 12 Dec Well, it had to be done really didn't it? I mean how long can you have baking blog before you make a batch of mincepies? Well for me nearly three years. I absolutely love mince pies but it wasn't until Darcey asked for "those cakes with all the stuff inside"  (and it took quite a while to work out what she was talking about) that I even decided to give it a go. I did the usual, looked through a ton of baking books, blogs and websites and they all had various amounts of fruit/ butter/ sugar / BRANDY!!! Some sounded too sweet and some too boozy – they are for Darcey after all. So, rather than follow one recipe I decided to just go with the flow and grab whatever I had in my store cupboard. I bought a bag of mixed fruit but everything else was from my cupboard. So whether you are making mince pies or adding some boozy juicy raisins to a cake as I am planning to do, here is a really moist and tasty mince meat recipe. 500g mixed fruit (raisins, sultanas, mixed peel- you can make up any combination as long as it's the same weight) 60g dried apricots 50g dried dates 160g dark brown sugar 1 apple, peeled, cored and grated juice and rind of an orange and lemon 1 tbsp brandy Measure all the ingredients except the brandy into a large saucepan and place over a low heat. Stir continuously until the butter has melted. Keep stirring for a further 5 minutes to slowly cook the fruits. Remove the saucepan from the heat then add the brandy and mix it in well. Leave to cool in the saucepan. Once completely cold store in an air tight container and allow the alcohol to really sink into the fruit for at least 24 hours before using in a pie. 250g plain flour 140g cold butter 2 egg yolks 3 tbsp cold water 1 tbsp icing sugar 1 egg white – for brushing the pies before baking Sieve the flour into a bowl Cut up the butter into small cubes then rub into the flour to form a breadcrumb consistency. Mix the water and egg yolks together then pour into a well in the bowl and mix into the flour/egg mix with a knife. Keep mixing until well blended but don't over mix or the dough will become tough and you'll loose that light, light texture. Bring all the crumbs together with your hands then wrap the dough in cling film and chill for 30 minutes. Lightly dust the wells in a fairy cake baking tray with flour. Heat your oven to 180ºC (160 fan) Roll out the chilled dough and cut out thin circles that are just a little bit bigger than the fairy cake wells in the tin. Place each disk of dough into a well and press down to make the pie base. Fill the case with mincemeat. Cut out a shape to go on the top of each mince pie. I made snowflakes but anything goes, just remember that if you are completely covering the top of the pie put a few holes in the top for the steam from the fruit to escape from. Brush the top of each mince pie with a little egg white to give it a nice sheen when it's baked. Bake in the oven for 15-20 minutes or until the edges are golden brown. Leave the pies to cool for 10 minutes in the tray before removing them and eating while still warm or place on a cooling rack to cool completely. You can dust them with icing sugar too. Either way devour! So, what are you making for Christmas this year? I'd love to know. Like this: Like Loading... Tags: baking, Christmas, food, how to make mince pies, how to make shortcrust pastry, mince pie, mincemeat, Mincemeat recipe, shortcrust pastry recipe, store cupboard ingredients ← Product Review: Tesco Red velvet cake

Pomegranate Chocolate Bark <b>Recipe</b> - Views From the Ville Posted: 12 Dec 2013 12:15 AM PST 3 Flares 2 Facebook 0 Google+ 0 Pin It Share 1 StumbleUpon 0 Reddit 0 Filament.io 3 Flares × I have been in love with pomegranates for years.  In the last few years have become a little trendy due to the potential health benefits.  For me, though, they're just the delicious tart jewels that my grandmother always served from a bowl during the holidays. After gathering up the courage to try one as a very picky teen I was immediately hooked.  Since then I look forward to pomegranates coming into season each fall so that I can stock my refrigerator with the dark red fruits.  Getting all the arils out of the pomegranate was never my favorite part, but now you can even buy containers of fresh pomegranate arils from the refrigerated case at the grocery store. A few years ago I was experimenting with different recipes to find new ways to include either the arils or the juice.  I sprinkled them on salads, used a few to garnish cupcakes, and would use the juice to make a delicious glaze for chicken.  But my favorite discovery came when I was putting together my yearly food gift baskets for our friends and family. As I poured out the chocolate for the bark I was making it struck me that not only would it taste great to sprinkle pomegranate arils across the bark, but that the bright, juicy gems would look beautiful contrasted against both white and dark chocolate.  So I pulled a few from the refrigerator to confirm my guess and was pleased with the results.  They've been one of my favorite winter treats ever since. Pomegranate Chocolate Bark Recipe 4oz semi-sweet or dark chocolate 4oz white chocolate ½ C pomegranate arils Spray silicone mold with cooking spray; set aside. Place semi-sweet or dark chocolate in a shallow bowl and melt in the microwave on HIGH power for 1 minute. Remove and stir; continue to melt in 15-second intervals, if necessary. Fill molds ⅓-1/2 full, tapping gently to even the chocolate. Sprinkle with pomegranate arils, pressing down lightly. Repeat with the white chocolate and remaining pomegranate arils. 3.2.1255 Feel free to sprinkle or not sprinkle with a little sea salt, too; it really makes chocolate flavors pop.  And you don't have to do holiday-inspired shapes, like those above.  This works just fine poured out and broken into irregular pieces like in traditional chocolate bark recipes.  Whatever suits your fancy! 3 Flares 2 Facebook 0 Google+ 0 Pin It Share 1 StumbleUpon 0 Reddit 0 Filament.io 3 Flares × About Liza Liza is a mom and wife living in Louisville whose family includes a toddler, high school junior, and college junior. When she's not doing the Pocoyo dance with her toddler she is either trying out new recipes and craft projects discovered on Pinterest, planning new adventures for her family, shopping on Amazon, or dreaming about Disney.

Cocoa Caramel Bar <b>Recipe</b> Kit Giveaway — Healthful Pursuit Posted: 12 Dec 2013 12:09 AM PST Caramel on a dairy-free diet? Crazy pants, right? I created a tasty dairy-free, vegan, gluten-free, nut-free, paleo, refined sugar-free caramel for my Christmas Dessert Freedom Cookbook that even Santa would approve of. To celebrate the launch of my cookbook, I've teamed up with Truly Organic Foods. We're offering up a bunch of **RECIPE KIT GIVEAWAYS** — where you can win some of the ingredients needed to make my favorite recipes from the book. And this week? It's all about the dairy-free caramel. Enter To Win This recipe kit is for the Cocoa Caramel Bar recipe, found on page 19 of my Christmas Dessert Freedom Cookbook. The kit includes my cookbook, coconut oil, cocoa powder, coconut nectar, Truly Organic Foods hemp seeds, tahini, Truly Organic Foods vanilla powder and a bar of Fair Trade chocolate. Valued over $75! Note: there are a couple of ingredients in the Cocoa Caramel Bar recipe that are not included in this recipe kit. To Enter This Giveaway "SHARE" and "LIKE" this update on FB Pin this on Pinterest Leave a comment below this blog post letting me know that you completed these three actions. Triple your chances by pinning! A winner will be randomly drawn on Wednesday December 18. The winner will be announced at the top of this post. If I don't hear from you in 24 hours, a new winner will be drawn. Giveaway open to US and Canadian residents. Sweet Words Around the Globe about Dessert Freedom Cookbook Clothes Make the Girl: "But I zeroed in on the Maple Shortbread for two reasons: (1) I really love shortbread; and (2) the recipe has only 5 ingredients — you probably have all of them in your pantry right now — and it's AIP friendly, too." Gluten-free School: "Leanne has convinced me that it is possible to have your metaphorical gluten-free, paleo, vegan cake and eat it too when it comes to healthier sweets and treats." In Sonnet's Kitchen: "Dessert Freedom Cookbook is an awesome dessert resource" Tasty Yummies: "Post-Christmas guilt doesn't have to be your reality this year. No more stressing about hurting friends' feelings, having to justify your dietary choices or feeling helpless around the dessert table." Laces & Lattes: "if you are like me, and need a little bit of help in the kitchen, get this cookbook." Unlike past Recipe Kit Giveaways, today I'm giving you a sneak peek at the recipe! Get the recipe for these Cocoa Caramel Bars HERE. Tagged as: caramel, chocolate, christmas, christmas desserts, cookbook, dessert

Brunch Casserole <b>Recipe</b> | The 36th AVENUE Posted: 12 Dec 2013 12:09 AM PST With the Holiday Season now going full speed sometimes the best recipes are those that taste delicious but don't take your entire day to cook. This Sunday Brunch Casserole Recipe is a hearty egg, hashbrown, bacon and cheese dish. It's so easy to make, pop it in the oven, and enjoy your morning while it bakes! It's the perfect dish for a crowd!  …In fact, our church is having a breakfast for dinner social this weekend and guess what we're having? Sunday Brunch Casserole on a Saturday night. LOL. I can't wait. I live for food. I worship food (just don't tell my pastor that. Give it a try! You are going to love it!  Sunday Brunch Casserole Recipe Sunday Brunch Casserole Author: Bakerette.com | Adapted from Taste of Home Serves: 6-8 Ingredients ½ pound sliced bacon, chopped ½ cup onion, finely chopped 1 garlic clove, minced or pressed ½ cup green pepper, chopped 12 eggs, lightly beaten 1 cup milk 1 teaspoon salt ½ teaspoon pepper 1 package (16 ounces) frozen shredded hash brown potatoes, thawed 1 to 2 cups cheddar cheese, shredded Instructions Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish. Cook chopped bacon in a large skillet over medium-high heat until crisp. Remove and drain on a paper-towel lined plate. Retain the drippings in the skillet and lower heat to medium. Add onion, garlic, and green pepper to the drippings and sauté until tender. Remove with a slotted spoon and discard any drippings. Whisk together eggs, milk and seasonings in a large mixing bowl. Fold in hash browns, cheese (if you like a cheesier dish, use 2 cups cheese), onion mixture and bacon. Transfer to prepared baking dish and bake uncovered for 45-55 minutes or until the center comes out clean when inserted with a knife. Notes Additional Mix-ins: Try using breakfast sausage in place of bacon (or use both!). Try adding in mushrooms, green onions or chives and some sweet red pepper instead of the green pepper. 3.2.2158 Recipe adapted from Taste of Home April/May 1998, p31 Thanks Desiree for allowing me to play in your space today and share some of my favorite foods. You might also enjoy these other holiday delights found at Bakerette. Just click the pic and get the recipe! . Have a wonderful and glorious holiday y'all! If y'all get a chance to surf the web, I'd love to have you visit me at Bakerette.com,  Pinterest, Facebook, Twitter, or Instagram! Bio Twitter Facebook Google+ Latest Posts Jen is the owner and author of Bakerette {dot} com where she features daily recipes, gardening tidbits, DIY projects, and more. Latest posts by Jen (see all) Brunch Casserole Recipe - December 12, 2013 Recipe ~ Candy Cane Chocolate Loaves - November 19, 2013 How To Cook Lobster - September 6, 2013

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