- Spinach Artichoke Dip
- Sesame Chicken
- Spinach Balls
- Banana Bread
- Cauliflower Pizza Crust
- Pesto Pizza
- Carrot Fries
- Rise and Shine Juice
- Red Velvet Cheesecake Cookies
Spinach Artichoke Dip
Spinach + Artichoke = Awesome!!!
Yah so I tried making one of my favorite app (for you silliest, appetizers) Spinach Artichoke Dip… or how I like to call it… awesomeness!!
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Best Sesame Chicken You’ll Ever Have!
- 2 large boneless skinless chicken breasts
- 2 tablespoons raw sesame seeds
- 2 green onions (sliced)
- 1 teaspoon chicken base
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- ground white pepper (to taste)
- ¼ teaspoon sugar
- 1 tablespoon raspberry wine (I swapped this out for Cranberry juice)
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 egg (beaten)
- ½ cup water (or as much as needed to make batter smooth)
- 3 tablespoons cornstarch
- salt (to taste)
- 1 tablespoon vegetable oil
- 6 tablespoons honey
- 4 tablespoons sugar
- salt (to taste)
- 4 tablespoons ketchup
- 2 tablespoon white distilled vinegar
- a sprinkle of ground black pepper
Step 1: Cut chicken breasts into 1” chunks and in a bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator. BAM!
Step 2:While that’s in the fridge, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside. BAM! (again)
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown (I didn’t do it this way). Drain on paper towels. (or you can fry in hot oil at about 325 degrees (low-medium, depends on your stove) in your wok for about 3-4 minutes or until golden brown)
Deliciousness! Surprisingly easy haha
- 1 Qt. vegetable oil
- 1 Cup self rising flour
- Pinch of salt
- Pinch of pepper
- 1 Cup cornmeal
- 1 cup milk
- 1 egg
- However many hot dogs it lets you
- Deep saucepan
- wooden skewers
Step 1: Heat oil - Heat the oil in a deep saucepan at medium/high heat
Step 2: Combine ingredients
Step 3: Dry hotdogs with paper towel to remove excess moisture, Insert skewers
Step 4: Dip the hot dogs in batter mixture of goodness - It’s key to cover the hot dog but don’t put TOO much
Step 5: Fry hot dogs -Deep-fry hot dog until golden brown
Easy peasy! Don’t kill yourselves!
Best Hummus Recipe!
Here’s the hummus recipe that I use in our vlogs! Enjoy! This is by far the tastiest thing ever! :)
There are two ways to make it…. the first is if you want to make a sh*t load, the second is a smaller portion.
- 4 Gloves Fresh Garlic
- (2) 15oz Cans Garbonzo Beans
- 2/3 cup Tahini
- 1/3 Cup Fresh Lemo Juice
- 1/2 Cup Water
- 1/4 Cup Olive Oil (lately I haven’t been using it)
- 1/2 tsp Sea Salt (optional)
or if you want less:
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup water
- (1) 14 oz garbonzo beans
- 1/2 cup tahini
- 1 tsp sea salt (optional)
Blend together (you might need to blend, take some out, blend, put some in, blend to make sure it’s all well, blended).
If you want to make some sweet-ass pita chips:
Get some pita bread, brush with olive oil and sprinkle a bit of garlic salt.
Toast for 10 mins at 400 degress
(AKA Grinch Balls)
Okay, I know these don’t look like the most delicious things ever… BUT – trust me! They are the best balls ever…. I’ve got to stop saying balls…. BALLS!
- 2 Cups Pepperage Farms Suffing
- 2 Boxes of frozen spinach
- 4-6 egg whites
- 1 stick of butter (I use Olivio/smart balance so that’s around 1/2 cup)
- 1/2 Cup Fresh shaved parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp garlic pepper (optional)
Bake 20-23 Minutes at 350 degrees! ENJOY!
Banana Rama Bread!
Here is the ingredients I used in order to create some delicious banananananana bread! :) If you end up making it, come back and let me know how it turned out!
- 3 ripe banananananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 beaten egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 1/2 cups of all-purpose flour
Preheat the oven to 350°F. With a spoon and mix butter into the mashed bananas in a large mixing bowl. Grabthe sugar, egg, and vanilla and mix it in. Sprinkle the baking soda over the mixture and mix in as well. Add the flour last…why? Because I said so! :-p Pour mixture into a buttered 4×8 inch loaf pan. Bake for about 45 mins (check it). Let it chill on a rack so you don’t burn you effin mouth. Remove from pan and ingest!
Cauliflower Pizza Crust
Pizza with the albino broccoli
- 1 head cauliflower
- 1/2 cup water
- 1/2 tablespoon salt
- 1/2 ounce finely grated parmesan cheese
- 2 ounces goat cheese
- cayenne pepper to taste
- 1 large egg
Cook grinded cauliflower in a splash of water for a few minutes with a little salt, and after cooling squeeze the water out. Add cayenne pepper, parmesan, goat cheese and egg and mix. Put dough ball on baking paper and press it into round pizza shape. Put into preheated 400°F oven for 40 minutes. Let cool, flip over and make a pizza with it :) Put all your favorite toppings on it. Oven to 450°F, and bake for 10-12 minutes.
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup shredded parmesean cheese
- 1/3 cup pine nuts
- 2 cloves garlic, chopped
- 1/4 tsp salt
- prepared pizza crust or dough
- toppings of choice
Blend basil and olive oil in blender or food processor until pasty. Add parmesean, pine nuts, garlic and salt and blend until creamy.
Roll out or place pizza dough on your baking sheet, spread pesto sauce over dough. Add toppings and bake according to directions, usually 8-10 minutes at 450 degrees.
- 8 large carrots
- 4 tablespoon olive oil
- 1/2 tablespoon garlic powder
- 1/4 tablespoon mild or hot chili powder
- 1/4 tablespoon salt
Preheat the oven to 425°F. Cut carrots into quarters. cut each quarter into 4 matchsticks.
Place the carrots matchsticks in a large bowl along with the olive oil, the garlic pwder, chili powder, and salt.
Toss well. Transfer to a ungreased cookie sheet and spread out.
Bake 10 to 12 minutes until carrots are soft in the center and crisp on the edges.
Rise And Shine Juice
- 6 ounces spinach
- 2 apples
- 2 carrots
- 2 sticks of celery
- 1/2 lemon
- small piece of ginger
Juice all ingredients and serve on ice :)
Red Velvet Cheesecake Cookies
Cookies of Awesomeness
- 1 box red velvet cake mix
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar 1 teaspoon vanilla extract White chocolate drizzle:
- 1 1/2 cups white chocolate chips, melted
Mix together cake mix, flour, eggs, oil and vanilla extract, mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refridgerate for at least two hours.
To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!