#Sour Cream Mini Quiches

[teamd85]

Recipe for Marvelous Mini Mexican Quiches These Mexican mini-quiches are quick to make, delicious, and always a hit!

[attractive-recipe]

8 Best Easy Smoked Salmon Appetizer Recipes

Smoked salmon has long been cherished for its elegant, rich flavor that’s easy to incorporate into simple yet impressive appetizers. With its soft texture, subtle smokiness, and versatility, smoked salmon makes an ideal ingredient for delicious and hassle-free dishes.

Planning a gathering? Smoked salmon appetizers bring a light, fresh, and flavorful touch that’s perfect for any occasion, large or small. Here’s a curated list of easy smoked salmon appetizers, designed to leave your guests delighted and your presentation polished. These recipes are quick to prepare and bursting with flavor.

1. Cucumber Rounds with Smoked Salmon and Cream Cheese

Ingredients: cucumber slices, smoked salmon, cream cheese, fresh dill, lemon zest, black pepper

Instructions: Mix cream cheese with dill and lemon zest. Spread on cucumber slices, top with smoked salmon, sprinkle with pepper, and garnish with dill.

Why it Works: The crisp cucumber and creamy, smoky topping create a refreshing, bite-sized appetizer perfect for finger food.

2. Avocado and Smoked Salmon Crostini

Ingredients: baguette slices, smoked salmon, avocado, lemon juice, chives, salt, pepper

Instructions: Toast baguette slices. Mash avocado with lemon juice, salt, and pepper, then spread on toast. Top with smoked salmon and chives.

Why it Works: The creamy avocado and smoky salmon, with a hint of lemon, offer a satisfying crunch on each bite of crostini.

3. Mini Smoked Salmon Quiches

Ingredients: pie crust, smoked salmon, Gruyère cheese, eggs, heavy cream, dill, salt, pepper

Instructions: Place pie crust rounds in mini muffin tins. Whisk eggs and cream, add salt and pepper, then pour over smoked salmon and cheese in each crust. Bake at 350°F until golden.

Why it Works: These bite-sized quiches are rich and flavorful, pairing creamy eggs and cheese with smoky salmon for a perfect party snack.

4. Smoked Salmon Pinwheels

Ingredients: smoked salmon, flour tortilla, cream cheese, horseradish, chives

Instructions: Mix cream cheese, horseradish, and chives, spread on tortilla, layer with smoked salmon, roll tightly, refrigerate, then slice into rounds.

Why it Works: The tangy cream cheese and horseradish enhance the smokiness of the salmon, creating visually appealing and easy-to-serve pinwheels.

5. Smoked Salmon Deviled Eggs

Ingredients: hard-boiled eggs, smoked salmon, mayonnaise, Dijon mustard, lemon juice, paprika, dill

Instructions: Mash yolks with mayo, mustard, and lemon juice, stir in smoked salmon, and refill egg whites. Garnish with paprika and dill.

Why it Works: These deviled eggs get a gourmet twist from smoked salmon, adding depth to a classic appetizer.

6. Smoked Salmon and Goat Cheese Mini Peppers

Ingredients: mini sweet peppers, smoked salmon, goat cheese, chives, salt, pepper

Instructions: Mix goat cheese with chives, salt, and pepper, stuff into pepper halves, and top with smoked salmon.

Why it Works: The sweet peppers and tangy goat cheese balance the smoky salmon, offering a colorful and easy-to-handle snack.

7. Blini with Smoked Salmon and Sour Cream

Ingredients: blini, smoked salmon, sour cream, chives, lemon zest

Instructions: Add sour cream to each blini, top with salmon, sprinkle with chives and lemon zest.

Why it Works: Light and airy blini provide a delicate base for the creamy and smoky topping, with lemon zest adding a touch of freshness.

8. Endive with Smoked Salmon Tartare

Ingredients: smoked salmon, capers, red onion, lemon juice, parsley, endive leaves

Instructions: Combine diced salmon with capers, red onion, lemon juice, and parsley. Spoon onto endive leaves and serve.

Why it Works: Endive adds a crisp and slightly bitter note that complements the rich, smoky salmon tartare, perfect for a no-cook, refreshing appetizer.

Final Tips for Serving Smoked Salmon Appetizers

To keep these appetizers visually appealing and delicious, consider these tips:

Garnish: Use fresh herbs, lemon slices, or edible flowers for added color.

Serve on Chilled Platters: Keeps ingredients fresh and cool.

Mix Textures: Combine crunchy crostini and soft quiches for a balanced selection.

These smoked salmon appetizers are an effortless way to elevate your menu. With their versatility and ease, you’ll impress your guests with minimal effort, whether the event is formal or casual.

https://www.attractiverecipe.com/

[coldgoldlazarus]

The first picnic is small. PB&J, salted corn chips, and ham n' cheese sandwiches. Simple but really nice.

The second year, a whole lot more people, a whole lot more food. Hotdogs with all the fixings, and a really effortful quiche that kick it off right. Peanut butter snacks and pineapple pizza. Mini sausages and soda and ice cream. A perfect big blowout picnic. And then the well-intentioned disastrous Everything Soup ends it on a sour note.

The third year is nearly skipped, but finally there are signs of life in late fall. Just a smaller picnic, that gets off to a bad foot with the bland salad and a disagreement between the hosts and the people bringing the cool ranch chips, because there's another group bringing chips as well. They arrive a bit later and it turns out the disagreement is kinda silly because their chips are a very different flavor and we can enjoy both. It's agreed that picnics are still on for next year.

The fourth year's picnic kicks off great, with the super spicy chicken, and another round of higher-quality hotdogs. Hopefully we're in for a good picnic.

Metroid, as a series, as a story, is like a potluck picnic. You have all these really tasty individual dishes, that on their own wouldn't necessarily be enough to sustain a full meal unless you're looking for a small snack. But for an event like this, the appeal is getting a full-course meal out of these smaller food items.

You got peanut butter & jelly sandwiches, (Metroid) you got crunchy corn chips, (Return Of Samus) you got the slightly more substantial ham sandwiches. (Super). Next year, someone brings peanut butter celery snacks, (Zero Mission) X-treem Flavorblast potato chips (Samus Returns) and cool ranch corn chips (AM2R). Sometime, someone brings a super basic salad of lettuce and ranch dressing (Federation Force) that the kids all raise a disproportionate fuss about for something so harmless. There's hotdogs (Prime) and an initially unappetizing-looking but in fact astonishingly delicious quiche (Fusion) that arrive at the same time. Someone orders a pineapple pizza (Echoes) that also gets some complaints, but those that like it, really like it. Someone even has little mini-sausages on toothpicks (Pinball) that you can wash down with seven different flavors of soda. (Hunters) and of course for dessert, those packaged ice cream cones (Corruption) with a chocolate shell and a bunch of nuts that you always almost choke on at least once. Someone mentions they were gonna bring spicy chicken, but then goes radio silent and you assume they're stuck in traffic or went home.

And then he does show up after all, but bringing a giant pot of soup, and it just tastes. Bad. And the guy who brought it, you think his heart seems to have been in the right place, but he's eagerly explaining why he did this and it feels like he missed the point of the potluck. He says he felt like these picnic foods are all so simple and he wanted to make sure everyone's properly well-fed, so he decided to brew up this big thing of soup with a custom recipe, that has everything anyone could want all in one package.

And you look in the soup, and you see this hodgepodge of really really delicious, high-quality ingredients, that have absolutely no business being put together they way they were. Beef and veggies belong in soup, sure, but strawberry ice cream? Spaghetti? Mustard sauce? Did he dilute his broth base with gatorade? And you feel your heart sink because this feels like a waste of some perfectly good ingredients, and now nobody's going to be able to look at half this stuff without feeling nauseous. It doesn't go over well, a few kids and even some of the adults start crying, everyone goes home feeling like crap, and it's up in the air whether the hosts are even going to want to have another picnic after this.

But after a long wait, there is a next time, and this time the guy just brings the spicy chicken (Dread) he originally mentioned, and even though the jalapeno flavor is pretty dang strong (courtesy of the same source as the Xtreem-Flavorblast potato chips, who helped him out) it's a hit with everyone, and now we're all just waiting on the hotdog/pizza/ice cream cone guys to arrive with their surprise mystery cake.

[theheartofthehome]

Fuss Free Clean Windows and My Go To Muffin and Mini Quiche Recipes

Fuss Free Clean Windows and My Go To Muffin and Mini Quiche Recipes

Washing windows!! I have always wanted to find a way to clean my windows that actually worked, didn’t cost a fortune or leave smudges. Sometimes you can clean a window, it looks great, then when the morning light or the sun hits it in a certain way, the window that looked so lovely after all your hard work, now doesn’t look so great! I have always loved the feeling of looking out of a clean…

[ronniefein]

If you haven’t tried Pashtida, you’re missing out. This dish — so popular in Israel — is kind of like a cross between a quiche, a frittata and a kugel. Sometimes it’s made with meat, sometimes dairy and sometimes just vegetables. Any way at all — this is one delicious treat!

Pashtida is filling and hearty enough for dinner (add a side salad) but light enough for lunch. It’s also the kind of dish that’s made for weekend brunch. Leftovers are good too — easily reheated for weekday breakfast.

If you’re looking for a new dairy dish for Shavuot (and, thinking ahead, during the Nine Days or for your Break-the-fast) I encourage you to try this one. My recipe is a melange of eggs, cheese and veggies that you spoon into a casserole and bake until the eggs are set and the top is crispy.

This dish is also amazingly versatile, so I’ve listed a variety of options for substitution.

VEGETABLE PASHTIDA

1 large Yukon Gold potato, peeled and diced

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped (3 scallions; 2 shallots)

1 cup chopped fresh: spinach; kale; (diced) zucchini; or chopped cooked veggies (such as green beans, carrots, bell pepper, asparagus; eggplant); or thawed frozen peas or corn

Halved mini-tomatoes (such as grape or cherry; about 7-8); chopped sun-dried tomatoes, optional

4 tablespoons cream cheese, cut into small pieces (or 1/3 cup dairy sour cream or 1/2 cup cottage cheese)

5 large eggs

1 cup whole milk or half and half

1/2 cup shredded meltable cheese such as Swiss, cheddar, Havarti or mozzarella

salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley (dill, basil)

Preheat the oven to 375 degrees. Lightly grease a casserole dish (such as approximately 8”x 6” or a 6-cup round) and set aside. Cook the potatoes in lightly salted boiling water for about 3 minutes or until barely tender. Drain and set aside. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for a minute. Add the potato and cook for 5-6 minutes or until the pieces are lightly crispy, stirring occasionally. Add the vegetables and cook for 2 minutes, stirring occasionally, until they have softened. Add the tomatoes, if used, and cook for another minute. Add the cream cheese and continue to cook and stir until the cheese has melted into the vegetables. Remove the pan from the heat and let the ingredients cool slightly. Beat the eggs and milk together and pour over the vegetable-cream cheese mixture. Add the shredded cheese and stir gently until the ingredients are evenly distributed. Sprinkle to taste with salt, pepper and parsley. Spoon the ingredients into the prepared casserole dish. Bake for about 45 minutes or until the eggs are set and the top is crispy.

Makes 4-6 servings

[stevebarnesrogers-anon]

(VERY long post about canapes. Below the cut)

With the wedding date rapidly approaching, I asked Anne if it would be possible to get all the appetizers at once so we could move on to the one detail I knew Bucky would obsess over - dinner. Always accommodating, Anne promised to send us the canapé’s she’d chosen the next day. I was taping paint swatches to the wall of the guest bedroom across from ours when I heard the doorbell ring around lunch time. Bucky has plates on the table by the time I make my way downstairs and he sets a series of long flat boxes on the table.

Bucky opens the first box, his nose scrunches up as he looks in and pulls out a plate of little bread rounds on the table. Our gazes meet over the plate and I ask, “Is that sour cream?” Bucky picks one up and pops it in his mouth and chews. As I pop one into my mouth, he asks, “It’s sticky. How is this sticky?” I’m not loving the competing flavours of sour cream, salmon, capers and radish, nevermind the texture of the rye disk it sits on. Bucky gives it a 2/10. I agree.

Quickly disposing of the first box, I open the second box and my heart sinks. These delicate pastry cups filled with some sort of salad fill the box and I take out out as Bucky returns to the table. “Thai Peanut Salad Cups”

I take a bite and I’m surprised. The vegetables are crisp and they’re covered in a flavourful sweet tangy zesty peanut sauce. “I love peanuts! These are good!” Bucky gave them a 7/10, I’m giving them an 7.5.

The next appetizer is a little piece of sausage mix in puff pastry. “What’s with the leaf?” I hear Bucky mutter and I give the packet a delicate sniff. “Sage, Buck, I think these have sage in them.”

Biting into them, they’re the right combination of savoury, salty earthy and I give Bucky a nod, I like these. Bucky gives these an 8.5/10, I give them an 8.

Opening the next box, I set them on the table and I hear Bucky mutter, “What the fuck is that smell?” A dozen mini-quiche sit in the box and I look in and reply, “Blue cheese?” There’s a pause and I hear him grumble, “That’s disgusting, I’d rather eat carpet than that” as he gags. I close the box and put them away in the kitchen with ‘no’ written on the card. Bucky gives them a minus -1000/10 to illustrate his point.

Bucky opens the next box as if it’s holding some sort of bioweapon and I watch as his eyebrows shoot up. He pulls out this plate full of skewers and sets it on the table. Neat little cubes of meat in some sort of sauce with what looks like a paper thin slice of cucumber.

Bucky pops one in his mouth and lets out a low moan that borders on obscene. “Oh my god,” he says as he stuffs another into his mouth, “I need these in my life. And that sauce. Steve, get the recipe.” Thai Pork Belly skewers with caramel sauce are definitely a hit. Bucky gives this a 9/10 and I won’t disagree.

The following canape was a hit as well, the title was a deceptively boring ‘Filet Mignon Crisps’. The little toast round was crisp on the bottom with the rich taste of garlic butter and the faintest hint of something peppery. Slivers of juicy rich seasoned filet mignon topped with caramelized onions and chives sat on top. I glance over at Bucky who is stuffing another into his mouth, his eyes closed and his expression blank. “Like them?” I ask and he gives me his patented ‘Steve is an idiot’ look. “Filet is always a winner but mini on toast, that makes it better. I love these, the bread is amazing.” I go to take another and he slaps my knuckles with the flat of a knife. “No, we save those for a snack tonight.” Bucky gives these a 10, I’ll give them a 9.5 since I only got to try one.

When the last box opens, his face lights up as he sees his one request – a canape that has plum on it. They look fantastic, we each take one and I’m surprised when I see him stand up, rush to the kitchen and spit the mouthful into the garbage. I take a nibble and pause, it’s not awful but it’s not my favorite. “That,” I hear from the kitchen, “is a crying fucking shame because it’s so pretty but I can’t stand it. Those poor plums and what the hell, Stevie? Brie? Brie was made by the devil. Why is the texture like that? Ew, ew!” I set my piece down because now I can’t bring myself to eat it. Bucky gives this a -12779, don’t ask, I have no idea. I give it a 2 because it was very chewy.

When Anne and the chef stop by, the chef is crushed over the verdict and I apologize profusely. We should have a few more canapes tomorrow since we don’t have enough to round out a course. When they leave, I say to him, “Love, I asked you for a list of ingredients to avoid. I never expected to see a grown man cry over comment cards.” Bucky snorts as he heads into the kitchen to get the box of sage sausage bites, stopping to pick up a jar of pickles on the way.

@bucky-anon

[sustenance-soon]

foods to make when i get my kitchen back. i swear i am going to cook / eat my way through this list and cross stuff off as i go:

new:

apple lemon ginger drink (apple, 1T lemon juice, 1 slice ginger blended then pour over hot water and add honey and cinnamon)

theroamingchef’s butter chicken and garlic naan

list of british food to cook!

soon dubu ✅

lavendar syrup

korean spicy pork (doesn’t use much soy sauce??!)

CRISPY EGGPLANT (also easy to make low sodium if u just use less sauce on top!!)

spiral cucumber salad!!

french toast breakfast sandwich (egg, cheese, ham or bacon)

korean corn dogs mini w bread

french toast ?

pancakes but like, some cool version

banana bread ✅

zucchini bread

japanese 7-11 egg salad sandwich (just get brioche and use the extra for french toast !)

vietnamese spring rolls — do no salt in the roll (just rice noodle, mushroom, carrot, cabbage, etc + wrapper) and put sodium / fish sauce etc in the dipping sauce!!! yesss

kitchn copycat starbucks lemon loaf (do a shorter version if possible / or freeze some)

coffee cake??

CHOCOLATE COVERED ECLAIRS W CUSTARD

maybe try cream puffs first lol to not have to do everything at the same time

croissants……!!!!!!!!!!!!

cream filled donuts …!!!

KOREAN CORN DOG .. maybe do minis not on a skewer to be able to fry fully. i feel like 1 hot dog could make 3 little corndogs!!!

in fall: COTtage pie! do the fork think on the potatoes so they get crisp up top!! no salt in the potatoes! all the salt in the filling! maybe grate carrots and onion and celery and use ground beef to make it faster. or if cheaper get a cut of whatever beef is used in joc beef curry and cut that into 1/4-1/3” cubes!!! actually i kind of like that idea best.

homemade pizza ✅

palak tofu ✅

yu xiang eggplant

hashimaki

shrimp tempura ✅

congee / porridge ✅

shrimp and carrot kakiage ✅

PANZENELLA OMG??

chocolate chip cookies ✅

KEBAB i want kebab!!

steamed buns!!!! i want to make pork buns…!!

swedish meatballs and mashed potatoes (needs cubed white bread)

and japanese grilled meat and green onion

ok i am adding paprika hendl unfortunately i am not immune to peer pressure of my 25k person book club

quiche!!! ham swiss onion!!!!!!!!! ✅

brownies to have with ice cream or whipped cream and strawberry sauce or other fruit sauce!

chocolate chip and walnut cookie ✅

sour cream coffee cake!

yuzu ice cream via joc!

joc chicken spring rolls!!! wow easy to make low sodium! woohoo!!

french toast bacon and cheese sandwich

frittata ? with ... potato?

nyc japanese-style curry

peter morwood’s pork with chili and chocolate

pork belly shabu shabu salad!!!

bone-in chicken curry ✅

soba noodle salad (needs soba tho wahhh)

swedish meatball and gravy!!

egg curry!!!!

aloo mattar

sushi!!!!!!

fried egg rolls

hong shao pork belly ✅

baby potatoes curry (indian)

mattar nimona?

dahi aloo

vegetable biryani (needs cashews, fresh herbs)

punjabi khadi pakora (needs chickpea flour)

Panch Phoron Dahi Baingan (needs curry leaves)

punjabi dum aloo (uses menthi and cashews)

spicy pork belly stir fry

soon tofu from packet ✅

soon tofu from scratch again

bossam (korean boiled pork belly wrap)

nori sour cream dip ✅

shepard’s pie ✅

fish n chips (i love the idea of frying the chips alongside the fish in the oil!!!!) i need to buy malt vinegar and learn to make tartar sauce. maybe i can use sour cream or yogurt instead of all mayo, that’d be good.

crispy potato tacos! could use leftover tortillas to make quesadillas ... breakfast .. quesadillas... oh boy. i think i want to use mixed corn and wheat together tortillas those are the best to me

chang fen from dim sum!!! steamed tasty guy! plus just other dim sum recipes from scratch!!! bbq pork buns, soup dumplings, shrimp dumplings too!!!

chicken tikka masala

can also use fried fish in corn tortillas with coleslaw for fish tacos !!!

stovetop butter chicken with this sauce and this chicken

honey walnut shrimp ✅

eggplant and tofu (some riff on the panda express vers my beloved lol) ✅

samosas!!!

tomato soup!!! ✅

eggplant donburi omg i lOVE EGGPLANT ✅

kabocha gratin with extra mushrooms and yeah maybe shredded chicken!! oooh making a bechamel!!!! not as scary now that i have made my cream pasta! ✅

tamagoyaki

butternut squash soup

japanese beef curry with tomato

japanese pork belly curry

japanese tonkatsu curry

taiwanese stinky tofu

taiwanese beef noodle soup

stewed pork feet

stewed chicken feet

tiramisu again ✅

mosaic sushi

korean tofu soup ✅

beignets !!!!

nacho cheese

bbq chicken wings or drumsticks in the oven ooooooogh!! ✅

homemade coleslaw to go with ^??

okonomiyaki omg

di san xian but what if i roasted the eggplant and bell pepper and potato FIRST would that not be the shit???? it would not lol ✅

dittalini sage pumpkin and chickpea stew!!

chili and cornbread with roasted carrots

pan fried ginger pork belly ✅

tunamayo or ham and cheese onigrazu

swedish meatballs with roasted carrots

spicy garlic tofu ✅

eric kim's salmon bowl ✅

white fish chowder but use heavy cream and sub extra 1T butter for bacon ✅

crispy roast potatoes

fried tofu with dipping sauce (thai)

satay chicken pork and tofu and eggplant

alu chaat (need sev, good blender) or aloo tikki chaat with tamarind and cilantro- mint chutney ✅

ground beef kebab rolls ✅

chicken biryani and raita

black pepper tofu instead of beef!! ✅

indian egg curry!! and raita!!! (just do another kind of raita lol)

nice foccacia or something dipped in olive oil and balsamic, maybe with some kind of pasta ✅

rabbeokki

handmade wontons

calamari

jalapeno poppers

chicken korma!!!

malai kofta

baingan bharta

indian potato and spinach

a meal that is ALL frozen apps. i am thinking: tiny meatballs, more bacon wrapped dates, mushrooms with something, vegetables and dip. i want to GRAZE FOR HOURS!! bruschetta. caprese salad or on a stick! ham and swiss sliders??? honey garlic cauliflower! brussels sprouts and dip!

chicken parm tenders omg

sweet potato tostada

just bread / veg and dips: caramelized onion dip, nori sour cream dip, guac, eggplant and yogurt dip — these all seem really really doable!!!

ricotta spoonable with pasta, tostini, and crackers and veg (see recipe end notes)

tang cu yu: method 1 + method 2

roasted corn tomato risotto (maybe with yurucamp rewatch??) ✅

braised daikon????? ✅

vegetable / bone stock from scratch ✅

no salt udon noodles!!

spicy wontons oh my gOD i could kill for these

corn salsa

beef and potato stew (maybe lebanese?)

BORSCHT

burmese chicken and potato curry!!

handmade meatballs for spaghetti

lamb meatballs also!! maybe could use leftover breadcrumbs from loso bread

big pot of miso soup with rice noodles, enoki, napa cabbage, firm tofu, tomato!! i just want to make actual miso soup like imamu room instead of always instant miso soup from packet. i dream of miso soup with stuff and fresh rice and little a pickle meal!!

soup dumpling

sukiyaki / tomato sukiyaki from yuru camp

baingan bharta (requires gas stove or charcoal grill for best flavor tho)

easy spicy tteokbokki ✅

korean braised potato

hasselback baked potato ✅

one-pot japanese-style hot pot: fish, enoki mushroom, napa cabbage, tofu, vermicelli. with sesame paste and chili crisp based dipping sauce!!!!!!! (all in one pot, lid, cook, eat. not rounds.) ✅

korean green onion pancake with dipping sauce

faster bai qie ji ✅

yaki onigri!!

queso for one (??) to eat with nachos (sour cream/lime crema, diced or small chopped fajitas, beans maybe, diced tomato, guac, hatch salsa if its still good)

tempura via imamu room husbento week 27 — i can also do green bean and shimeji mushroom! or carrot, kabocha, sweet potato, tofu, yummy! broccoli if that’s what i have, too. maybe it all needs to parboil first? honestly idk but how hard can it be? ✅

vietnamese spring / summer rolls ✅

fried egg rolls

italian bread soup!!!

watermelon and sprite slushy (watermelon, sprite, blender)

seared salmon don bc then i can stop buying it at stores lol (requires blowtorch)

korean tofu with spicy ketchup

leigh smith’s eggplant pasta

easy:

teriyaki tofu ✅

hashbrowns and scrambled eggs with sliver sauce (once my ketchup order comes in!! ✅

croque madame ✅

salads with hardboiled egg ✅

burger and sweet potato fries ✅

guac and chips ✅

baked potato or loaded sweet potatoes (with sour cream and butter and green onions and garlic powder and maybe a little smoked paprika!!) ✅

squid hotdog spaghetti

soup with dipping bread oh my god ✅

cheezits and dip

blta sandwich. bbq chips. fuck YEAH. ✅

medium:

kimchi fried rice!!! ✅ with pork belly is best!!!

kimchi fried rice with some kind of asian mushroom in it and cheese but actually use gochujang this time! ✅

nachos: refried beans, cheese (ideally queso for one), avocado, chopped tomato, roasted corn, fajitas, sour cream, some kind of sweet salsa, hot sauce, rice ✅

burrito bowls ✅

unagi don and rewatch yuru camp s2e3!!!✅

pickles (red onions and bread and butter pickles!!)

medium hot golden curry with PORK BELLY carrot fresh shiitake. celery. potato. cabbage?? tomato?? i feel like tomato curry would taste good.

ooooh pork katsu again!!

onigrazu. tunamayo, cucumber, lettuce. ham and thin egg. just boiled chopped egg and mayo. spam. unagi!?????

tj lee’s taiwanese cucumber salad

ok in general i just need to learn to make more taiwanese food! argh!!!!

tomato hot pot

shrimp and avocado burgers

beef boruginon

lebanese stuffed pitas ??

SHAKSHUKA but maybe half or 1/3 recipe

out:

blaze pizza pizza ✅

bulk boxes of chips oh my goddd yesss sunchips!

hong shao tofu from DE my beloved + soup bao ✅

more ... indian food. i constantly want. indian food. which means i really need to learn to make. indian food. ✅

chipotle, to my eternal shame. i just want. queso!!! ✅

[somewhatdelicious]

Gluten free pie shells

4 dl corn flour

2,5 dl rice flour

1,5 dl tapioca starch

1 tsp baking powder

1 tsp salt

0,5 dl powdered sugar (meliss)

200 gr vegetable shortening or coconut fat

2,5 dl sour cream (rømme)

Mix first the dry ingredients in a mixer with blades fitted. Add the fat and crumble until resembling dry sand. Add the sour cream, blitz in short bursts until just blended. Let rest in minimum 2 hours or overnight in fridge, blind bake a couple of minutes at 200C or do as I do and bake in mini cupcake maker. I took a spoonful of mix and shaped with a handle in the hot mold.

Fill with something fun, here pictured with a store bought vanilla custard filling, but I also made some with a quiche type of savoury filling.

[peachyy-pixxii]

i’m having popcorn with this white cheddar topping and salt for dinner with a diet coke because fuck it i’m tired after work and i already ate a ton of fruits and veggies at lunch (a medium banana, 25 cherries, 156g baby carrots, 116g of cucumber on top of the mini spinach quiche and the banana and coffee i had for breakfast)

also i have a tiny bit of a tan from driving ?? i normally don’t tan, i’m basically descended from sour cream. and work was oddly good too

[lhaze13]

Traveling While Gluten (and dairy) Free: London

This will hopefully be the start of a usual travel/food segment. Being gluten and dairy free (due to intolerances) can and has made eating while traveling a tad frustrating - to say the least. I will say, I have yet to find a place that allows me the freedom to just stumble upon food that works for me (maybe there are more places and I am just not equipped to deal with the uncertainty). It isn’t ideal to have to plan at least most meals instead of being able to do things on a whim, my plans have to be… planned. London, with scheduling, proved to be overall very gluten and dairy free friendly or accommodating, and the places we went all seemed to have knowledgeable staff. Without further ado let’s get into the restaurants.

Leggaro

This dedicated gluten free Italian restaurant was great! To start I had a taste of the Homemade Bruschetta Trio, just the cherry tomato one (although one of the others were also dairy free). It was tasty but nothing too exciting. For my actual appetizer I ordered the lamb meatballs. Best decision I made that night! Not only was it cooked perfectly but the flavors were, honestly, amazing. My father and I were addicted. I could’ve ordered a bunch of those for my meal and been more than content. For the table we ordered Pinot Blush Rosé, we went through a few bottles - I am a pretty big rosé fan. For the main course most of us ordered the Tomato Pappardelle with Bolognese. The handmade pasta was delicious! I had never had handmade gluten free pasta before so this was a delightful experience. Finished off with (unfortunately struggling to find the official name) a truffle chocolate tasting. Honestly, they were mediocre compared to the otherwise wonderful meal I had. Overall I recommend it - do yourself a favor and get the lamb meatballs!

Niche

Another dedicated gluten free facility. There is something so freeing about not having to worry about cross-contamination. Side note - as I was checking their menu for reminders on what I ordered, I realized they also have a low-fodmap menu! I will include a link to my video about my struggles with SIBO and when I was on the low-fodmap diet (https://www.youtube.com/watch?v=qJFZPWjCTDA&t=54s). Anyway, for an appetizer we ordered bruschetta which I remember being a larger portion than expected - which was fine since we were sharing; nothing crazy but was a nice start to our meal. For my main course I had the Beer-braised Short Rib. Once I read that the meat was fresh from the butcher down the street I was sold. It was so juicy and absolutely hit the spot - I could not recommend it more! Somehow I still managed to have room for dessert; fairly certain we all have a separate dessert stomach which would explain so much. I had the Dark Chocolate and Orange Ganache. LOVED IT! I’m a big orange and chocolate flavor combo fan and this did not disappoint. Other members of my family had the Tiramisu which they were not too happy with unfortunately. Otherwise, I highly recommend Niche for all your courses. Should also mention that the staff was hysterical, warm, and added to the fabulous time we had.

Indigo at One Aldwych

This one was a bit of a splurge! We went to Indigo for their afternoon tea (what would a trip to London be without afternoon tea?). Make sure to book well in advance if you have allergies as they even stipulate on their site that they can accommodate anyone with enough notice! My only real disappointment was that this afternoon tea did not come out on those tri-layer displays - obviously this is just me being nit picky in terms of aesthetic expectations. We each ordered tea - I had the Lemon Sherbet which really needed a sugar cube or two - which I added. As we sipped and enjoyed the comfort of the tea, we had time to just relax and take in each other’s company before our first course. For the savories I had the Smoked Salmon and Chive Quiche. Turned out to be a tad dry but tasty, still surprised it wasn’t crumbly without cheese or something extra to help hold it together. As a table we all agreed that the Coronation Chicken mini sandwiches were hands down best bite of food we had at this tea (we ended up ordering more of them). There was a roasted pepper sandwich , though I am failing to remember what else was in it, the one bite was all I really wanted of it. The beet wrap would have been better if they either balanced out the beets with something else or packed the wrap a bit less because all you got was a strong beet taste (and I eat beets). The Scones with Bacon and Toffee Jam were unlike anything I’d ever had - and I happily ordered another tray of them as well. Then it was time for wha we all had been waiting for, the very extravagant Charlie and The Chocolate Factory inspired sweets. The pictured treats explains for itself why we are here (for the experience). Loompaland Lemon Floss (AKA cotton candy for us simpletons) was way too lemony for my pallet and was nicer to look at than eat. I shot back the Banana and Chocolate Milkshake which didn’t taste anything like banana for me and seemed more like watered down chocolate. My family said their’s was too banana-y so I am wondering if the dairy vs dairy free versions were very different for this dessert. While I was looking forward to the Chocolate Cacao Bean Financiers they were dry and pretty flavorless. Similar in appearance to a strawberry shortcake was the Whipped Strawberry Mess which was pretty good, nothing insane and I honestly could only stomach a few bites, may have been due to the flavor being too artificial or sweet - granted, my father devoured his happily. My favorite items were the Violet Lemon Cake, which was so delicious and not too heavy but still left me content, Cream Chocolate and Orange Mousse (seems to be a sage bet for me apparently), and yet again the scones with jam, while appearing to be innocuous and not special on paper were still a delight. With all that being said - if you are looking for the tastiest meal you’ve ever had then I can’t recommend Indigo, but if you are here for the experience (as we were) then don’t shy away from the fun and enjoy the moment with those closest to you.

Hobson’s

For a truly tasty and fried meal I highly recommend checking out Hobson’s Fish & Chips. I had the fried cod while my family members all had the haddock. All of the fish came out nice and flaky, cooked perfectly, and were healthy portions. To add to the fried indulgence my sister and I split an order of fries and onion rings! I don’t know the last time I had onion rings before this, needless to say I was in heaven. The batter was addicting and everything was still somehow flavored individually and did not feel like the batter overpowered the meal, but was a nice compliment. I was so full by the end of it that I had to take a decent amount of the fries and onion rings home to finish, they were a pretty nice snack the following day.

Bella Italia

Bella Italia was not planned like the other meals and was found by googling gluten free restaurant options in the area, glad it worked out for what we needed but of all the meals we had it was the least exciting and was more like checking a box than being noteworthy. For some reason I ordered Sicilian Olives as a “while you wait” (almost like a bread basket substitute)- there were way too many for one individual to have, even an olive connoisseur would have felt an olive overload. Then, instead of having a full meal I only found myself hungry enough for a starter. The adult in me then ordered Sweet & Sour Chick Wings which hit the spot and were exactly what I had been craving. So while this was by no means the most extravagant meal we had if you are in a pinch and need to find a place that can accommodate allergies then check out Bella Italia, it’s a chain so you should also luck out in finding a location near you as well (making it the most convenient of the ones on this list).

Beyond Bread

Unlike the other items on this list we did not sit down to eat here and just picked up food options for breakfast and to make sandwiches for days where we were out for a while (I.e. our 11 hour bus tour). However, it is important to note that it is a dedicated gluten free bakery! I had their blueberry and chocolate muffins most mornings and we purchased a few giant rolls of sourdough bread for the longer days. I was happy with everything I ate from there, my only regret is not having purchased more things to try!

[alloftheveganfood]

Easy Vegan Breakfast Skillet (GF Option)

Hearty Vegan Breakfast Tacos

Vegan Potato Breakfast Hash

The Ultimate Vegan Breakfast Burrito With Crispy Hash Browns & Vegan Bacon, Turmeric Tofu Scramble Lime Corn Guac & Chipotle Sour Cream

Mini Crustless Eggless Quiche Lorraine For Better Mornings

Ranchero Breakfast Crunchwrap (GF Option)

Sweet Potato Breakfast Bowl

Breakfast Taquitos

Root Vegetable Pancakes (GF)

Best Ever Vegan Omelet

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

[disneydreams4u]

Disney World Parks

Vegetarian

Quick Service $

(Not Including Salads or Common Sides, All meat sides should be replaceable with non meat sides)

🦍 🦒 🦍 🦒 🦍 🦒 🦍 🦒

Animal Kingdom

Harambe Market (Africa)

* Roasted Vegetable Bowl-Roasted Vegetables on Cilantro Rice and Salad Greens Bowl finished with Salsa $9.99

Yak & Yeti Cafe (Asia)

(Breakfast)

* Egg White English Muffin- Egg Whites, American Cheese and tomato on a toasted English Muffin. Served with Hash Brown Bites $8.99

(Lunch/Dinner)

* Vegetable Tikka Masala-Garbanzo Beans, Zucchini, Peppers, Onions and Tomatoes in a creamy Tikka Masala Sauce served with White Rice $10.99

Kusafiri Coffee Shop & Bakery (Discovery Island)

* Tomato and Mozzarella Sandwich-with Ugli Ripe Tomato, Fresh Mozzarella and Pesto Aïoli on Focaccia Roll. Served with House-made Curry Spiced Chips $9.99

Restaurantosaurus (Dino-land)

* Black Bean Burger-Spicy Southwestern-flavored Patty on a Toasted Bun with Provolone and House-made Avocado Spread served with French Fries $12.49

* Side Guacamole $1.00

* Jalapeño Poppers- served with Petal Ranch Dipping Sauce $4.49

Flame Tree Barbecue

(Discovery Island)

* Onion Ring Basket $4.49

Pizzafari (Discovery Island)

* Vegetable Pizza-Freshly-baked Pizza with Red Peppers, Green Peppers, Onions and Kalamata Olives served with a small Caesar Salad $10.49

* Cheese Pizza- Freshly-baked pizza topped with tangy Tomato Sauce and Mozzarella served with a small Caesar Salad $9.99

* Garlic Knots-Basket of Fresh-baked Garlic Knots topped with Cheese and served with Marinara Sauce - 4 Pieces $6.99

Pongu Pongu (Pandora)

* Pongu Lumpia- Pineapple Cream Cheese Spring Roll $3.29

* Colossal Pretzel- with Beer Cheese Sauce $10.49

Satu'li Canteen (Pandora)

* Chili-Spiced Crispy Fried Tofu Bowl- Crispy Fried Tofu seasoned with Chili-Spice topped with Crunchy Vegetable Slaw and Boba Balls served with your choice of Base and Sauce $11.49

* Cheese Quesadilla- Cheddar and Mozzarella Cheese in a Tortilla served with Vegetable Chips and Grapes and small Dasani® Bottled Water or Lowfat Milk $5.99

🎬 🎭 🎬 🎭 🎬 🎭 🎬 🎭

Hollywood Studios

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

ABC Commissary

(Commissary Lane)

(Lunch/Dinner)

* Vegan Burger-Vegan-friendly Burger topped with Lettuce, Tomato, Sautéed Peppers and Onions in a Balsamic Glaze, Vegan Mayonnaise Ketchup, Sriracha Mustard on a Brioche Bun served with French Fries $12.49

(Dinner)

* Teriyaki Vegetable Bowl- Stir-fried Napa Cabbage, Snap Peas, Red Peppers, Carrots, Onions, Edamame, Shitake Mushrooms and Broccoli tossed in a House-made Teriyaki Sauce over Brown Rice topped with Crushed Cashews $12.99

* Hummus and Flatbread- Hummus served with Flatbread $5.49

* Southwestern Steak Fries-Signature Southwestern Steak Fries dusted in Chili-lime Seasoning finished with Chipotle Aïoli Drizzle and Queso Fresco $5.49

* Mediterranean Salad- tossed in a Mediterranean Vinaigrette and served with Hummus and Flatbread $9.99

Backlot (Echo Lake)

* Caprese Sandwich-marinated fresh Mozzarella, Vine-ripe Tomatoes, Herb-cheese Pesto, and Arugula on Ciabatta Bread served with Carrot Sticks or French Fries $9.99

* Buttermilk Biscuits- Two Mini Buttermilk Biscuits $3.79

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

* Side Pasta Salad- Macaroni Pasta tossed with Red and Green Peppers, Red Onions, Tomatoes, Kalamata Olives and a House Vinaigrette $2.99

Catalina Eddie’s (Sunset Blvd)

* Cheese Pizza- Cheese Pizza served with Caesar Salad $9.99

* Breadsticks- served with Caesar Dressing $3.39

Farfax (Sunset Blvd)

* 7-Layer Rice Bowl with Vegan Chili-Vegan Chili served over Cilantro Rice, Black Beans, Fire-roasted Corn Medley, Pico de Gallo and Sour Cream topped with Cheddar served with warm Tortillas $11.29

Rosie's All American Cafe (Sunset Blvd)

* Fried Green Tomato Sandwich Fried Green Tomatoes topped with Jalapeño Ranch Dressing, Pepper Jack, Tomatoes and topped with Arugula on Ciabatta Bread $9.99

* Side Onion Straws-Fried Onion Straws served with a side of Texas Petal Sauce $3.49

Woody's Lunch Box

(Toy Story Land)

(Breakfast)

* S'more French Toast Sandwich-Marshmallow and Chocolate Ganache stuffed in Grilled Custard soaked Brioche encrusted with Graham Cracker Crumbs $7.99

* Banana Split Yogurt Parfait-Pineapple, Strawberries and Banana between layers of Vanilla Yogurt and Honey topped with Granola and Dark Chocolate Chips $5.99

(Lunch/Dinner)

* Grilled Three-Cheese Sandwich-Melted Provolone and Cheddar Cheeses with a Cheddar Cream Cheese Spread on Garlic Buttered Grilled Artisan French Bread $8.99

* Vegetable Macaroni Salad- Macaroni tossed with Onion, Red and Green Peppers, Cucumber, Diced Tomato, Green Olive and Italian Dressing $2.99

* Tomato-basil Soup $3.69

🇨🇦🇬🇧🇫🇷🇲🇦🇯🇵🇺🇸🇮🇹🇩🇪🇨🇳🇳🇴🇲🇽

Epcot

The Electric Umbrella

(Future World)

* Three-Cheese Flatbread- Individual Flatbread topped topped with fresh Mozzarella, Provolone, Parmesan and Arugula $10.49

Sunshine Seasons

(Future World: The Land)

(Breakfast)

* Breakfast Power Wrap- with Wild Rice, Sweet Potatoes, Blueberries, Avocado and Tofu $8.49

* Vanilla and Flax Overnight Oats- with Blueberries and Pecans $5.49

(Lunch/Dinner)

* Vegan Korma with Plant-based Chicken and Cashews $8.99

* Cheese Pizza- served with Caesar Salad $10.49

* Black Bean Soup $4.69

Les Halles Boulangerie-Patisserie (France)

* Brie aux Pommes- Brie, Apples and Cranberries in Multi Grain Bread $8.00

* Tartine Aux Fromages- Country Bread, tomato sauce, swiss, parmesan and goat cheese $6.75

* Fromages- Imported Cheese plate $9.25

* Vichyssoise- Potato and leek soup in a bread bowl $5.50

* Quiche Florentine- Spinach, Goat Cheese Quiche $7.00

* Pissaladière- Tomatoes, Olives and Gruyere Cheese $4.50

Tangerine Cafe (Morocco)

* Vegetable Platter served with Tangierine Couscous Salad, Hummus and Tabouleh $12.99

* Tabouleh $5.00

* Lentil Salad $5.00

* Marinated Olives $5.00

* Tangierine Couscous Salad $5.00

Katsura Grill (Japan)

* Vegetable Roll $8.00

* Miso Soup $3.00

* Steamed Rice $2.00

* Edamame $4.00

Liberty Inn (America)

* Grilled Vegetable Burger- Grilled Vegetable Burger topped with Crispy Onions and Barbecue Sauce $10.99

Sommerfest (Germany)

* Nudel Gratin- Baked Macaroni with Cheese Custard $4.49

Lotus Blossom Cafe (China)

* Vegetarian Stir Fry- served with Steamed Rice $9.99

La Cantina de San Angels (Mexico)

* Guacamole with Totopos- Fresh-made Gucamole with Tortilla Chips $8.50

* Empanadas con Queso- Fried Flour Tortillas filled with Cheese and served with Mexican Slaw $11.50

* Refried Beans $1.99

* Macaroni & Cheese- Cavatappi Pasta in a Rich White Cheddar Cheese Sauce $8.50

🎆 🏰 🎆 🏰 🎆 🏰 🎆 🏰

Magic Kingdom

Casey's Corner (Main St. USA)

* Mac and Cheese $3.49

* Plant-based Loaded-slaw Dog-Plant-based Sausage topped with Pickled Slaw, BBQ Vegan Aïoli and Roasted Corn Relish served with French Fries or Apple Slices $11.49

* Plant-based Dog- Plant-Based Sausage in a Potato Bun served with French Fries or Apple Slices $9.49

Tomorrowland Terrace (Tomorrowland)

* Plant-based BBQ Cheeseburger- Plant-based Hamburger topped with BBQ Vegan Aïoli, Vegan Cheddar and Onion Straws served on a Pretzel Bun with French Fries or Apple Slices $12.99

Cosmic Ray’s (Tomorrowland)

* Veggie Burger- by request only

* Plant-based Sloppy Joe- Plant-based Beef Crumbles tossed in a Sloppy Joe Sauce of Diced Onions, Yellow Mustard, Ketchup, Garlic, and Brown Sugar served with French Fries $12.99

The Friar’s Nook (Fantasyland)

* Tots and Cheese Sauce-includes Dannon® Danimals® Smoothie, GoGo squeeZ® Applesauce and choice of small Lowfat Milk or small Dasani® Water $7.19

Pinocchio Haus (Fantasyland)

(Lunch/Dinner)

* Margherita Flatbread- Flatbread topped with Shredded Mozzarella, fresh Tomatoes, Mozzarella Pearls and Basil $11.99

* Gourmet Cheese Flatbread-Flatbread topped with Tomato Sauce, Cheddar, Mozzarella, Provolone and Parmesan $11.99

* Penne Pasta with Marinara- Penne Pasta topped with Marinara, Parmesan Cheese and sprinkling of Basil $7.29

* Breadsticks- Garlic Breadsticks served with our House Marinara Sauce $4.99

* Tomato Basil Soup $3.69

(Dinner)

* Cheese Stromboli- Mozzarella and Parmesan Cheese $12.99

* Baked Ziti- Penne Pasta generously coated and baked with Marinara Sauce and Mozzarella Cheese $9.49

Columbia Harbor House (Liberty Square)

* Vegetarian Chili $6.49

* Vegetable Rice $2.99

* Hushpuppies $3.99

* Lighthouse Sandwich- Hummus with Tomato and Broccoli Slaw served on Toasted Multigrain Bread with House-made Potato Chips $10.69

Picos Bills (Frontierland)

* Veggie Rice Bowl-Yellow Rice topped with Black Beans and Roasted Vegetables $9.99

* Veggie Nachos- Chips topped with Queso, Zucchini, Squash, Lettuce and Tomato $9.49

* Plant Based Southwest Cheeseburger- topped with Vegan Jalapeño Jack and Vegan Avocado Aïoli on a Toasted Bun $12.49

* Tortilla Chips and Queso $5.99

* Black Beans $2.99

* Yellow Rice $2.99

* Side of Guacamole $2.00

Golden Oak Outpost (Frontierland)

* Jalapeño Poppers- Breaded Jalapeño Poppers stuffed with Nacho Cheese and served with G.O.O. Sauce $5.49

* Cauliflower- Fried Spicy Battered Cauliflower served with Creamy Garlic Ranch Sauce $4.99

* Waffle Fries $4.49

[iheartgracie]

riley mckenna soft quotes part 5

“I can think of about a dozen guys who would eat you up.”

“In the nondirty way,” Grace rushed to clarify.

“But the dirty way is the best kind,” Riley said, sounding confused.”

I want the whisky and the mini quiches.”

“Yes, well, I want the Prada purse and the Louis Vuitton, and I can afford neither, so I’ll splurge on Coach,” Julie said. “You see how that works?”

“Not really. I can’t eat purses, Jules.”

“her nervousness had lasted about thirty seconds before the newly married Riley had linked arms with Mollie and determined that she was going to join their group as Baby Spice.”

“Riley!” Julie exclaimed. “You don’t just say that to a person. And you’ve never even met her sister.”

“True. But I watched every single episode of the Housewives seasons she was on.”

“How the heck did I let myself get into something this complicated?”

“Could be worse,” Riley said, pointing her finger at Emma. “This one hooked up with a dude she once left at the altar.”

Emma batted Riley’s hand away. “You know full well I didn’t leave him at the altar.”

“I know. But you should tell it that way. It’s better,” Riley insisted.”

“Riley, your collection of junk food is impressive.”

“I know, right?” the brunette said as she came back into the kitchen. “Some people collect stamps, I collect chips.”

“Riley had opened the door, opened her arms, and tightly squeezed Mollie before telling her she’d made up the guest room.”

“You know, normally I don’t share my goods,” Riley was saying, “but I make exceptions for friends whose hearts have been trampled by boys. Take your pick. Sweet tooth? Salty tooth?”

“Riley shrugged. “Suit yourself. Now, what do I want? Sour cream and onion, or salt and vinegar?”

“Riley made soothing noises, along with frequent comments along the lines of “Men are the worst.”

“Riley threw the apple after him and didn’t even flinch at the dull thud of it hitting a wall somewhere.

“That was organic, Riley!” Sam’s voice called.

Mollie choked out a messy, watery laugh. “You’re sure he’s not a health food guy?”

“He didn’t used to be,”

“See, the thing that Sam doesn’t get is that it’s not that I want the chips, it’s that the baby wants the chips”

“There’s a ton of ice cream in the freezer that Sam won’t let me eat.”

“Spirit,” Julie said. “Is that what we’re calling it?”

Riley Compton walked up and slid an arm around her friend’s neck. “What would you call it?”

“Um…vigor?” Julie said, with a toothy grin.

“Vaguely sexual,” Riley said. “I like it.”

“Riley was outrageous and fierce”

“Daiz! I don’t see you nearly enough since you’re up there with the boys all day. Ooh, are those brownies?”

“He’s the best guy,” Riley said, nodding in agreement. “But sweetheart, that is one damaged dude. The baggage…I can’t even imagine how much the airlines would charge for that.”

“what about a quiet, sensitive apology?” Grace said.

Riley gave a dramatic thumbs-down in front of her friend’s face. “I’m with Jackson. Fireworks. Oh, or maybe you serenade her in Times Square on those bleachers. Or you can do a heart on the Empire State Building, like that movie”

[destinationdeadpool]

Honeymoon Day 5 Part 1: This Is How I Die

We actually got to sleep in (relatively speaking) this morning. Our park reservation is for Epcot, but we had a 9:55 breakfast reservation so we kinda took it easy. I still woke up at 7:15 and surprisingly there were still slots available in the virtual queue for Ratatouille so I snagged us one for this afternoon.

Breakfast was character dining at Topolino's Terrace at the Riviera resort. I had a sour cream waffle with ham, and Andrea had a quiche made with house made pancetta and gruyere. Everything was excellent!

And we got to meet Painter Mickey, Poet Minnie, Sculptor Donald and Dancer Daisy!

After breakfast, we walked out onto the patio to take in the amazing view!

We shopped, bought a gorgeous art print for that someday when we can actually buy a house, and then headed back to the resort on the skyliner so we could swim and relax before heading over to Epcot and then Magic Kingdom for extended park hours tonight!

Current blister count: 4 with a possibility of a fifth

Current cupcake count: Still 3, but we also got celebratory eclairs, a super cute madeline on a stick, and mini glasses of champagne at Brown Derby yesterday.

[phynxrizng]

YULE FOOD RECIPES

Yule Food Recipes Source, by Raven and Crone Reposted by, PHYNXRIZNG Yuletide Slaw 4 cups Red Cabbage, shredded 1/4 cup Lemon Juice 1/2 teaspoon Black Pepper, coarse ground 1 teaspoon Salt 1/2 cup Green Onions, chopped 2 teaspoons Sugar 1/4 cup Salad Oil 2 tablespoons Parsley 1 Green Bell Pepper, chopped Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings. Cucumber Raspberry Salad Dressing: 1/2 C. light, fruity olive oil 3 T. raspberry vinegar 3 T. creme fraiche salt and pepper Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors. 4 cucumbers peeled and thinly sliced 3 T. fresh chopped chives 1/2 pint fresh raspberries Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries. CREAM CHEESE BALL 2 (8 oz.) cream cheese 9 oz. crushed pineapple, drained Seasoned salt 2 tbsp. onion, chopped 2 tbsp. green pepper 1 c. nuts, crushed Mix and refrigerate overnight. Form into ball. Roll in crushed nuts. Bite-Size Crustless Quiches Ingredients 1 tablespoon butter or margarine 1/2 cup finely chopped red bell pepper 1/4 cup chopped green onion (white and green parts) 3 large eggs 2 tablespoons milk 2 ounces Cheddar cheese, coarsely grated (1/2 cup) 1/4 teaspoon salt 1/8 teaspoon ground black pepper Makes 18 bite-size quiches. Preparation time: 10 minutes. Cooking time: 20 minutes. Step 1: Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups (1 3/4- x 1-inch). In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly. Step 2: In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.) Step 3: Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve. Surprise Cocktail Meatballs Ingredients 12 ounces lean ground beef 1/2 cup fresh bread crumbs (1 slice) 1/4 cup finely chopped yellow onion 1/4 cup shredded carrot 2 tablespoons minced parsley 2 tablespoons low-fat (1% milkfat) milk 1/2 teaspoon dried marjoram leaves 1/4 teaspoon salt 1/8 teaspoon ground sage 1/8 teaspoon black pepper 1 large egg white (lightly beaten) 18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares For the Sauce 1/2 cup apple juice 1/3 cup firmly packed dark brown sugar 1/4 cup red wine vinegar or cider vinegar 4 teaspoons cornstarch 1 tablespoon lower-sodium soy sauce 1/4 teaspoon garlic powder Makes 18 meatballs. Preparation time: 20 minutes. Cooking time: 23 minutes. Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well. Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve. Stuffing Meatballs: Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly.Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking. Chinese Egg Rolls INGREDIENTS * 4 teaspoons vegetable oil * 3 eggs, beaten * 1 medium head cabbage, finely shredded * 1/2 carrot, julienned * 1 (8 ounce) can shredded bamboo shoots * 1 cup dried, shredded wood ear mushroom, rehydrated * 1 pound Chinese barbequed or roasted pork, cut into matchsticks * 2 green onions, thinly sliced * 2 1/2 teaspoons soy sauce * 1 teaspoon salt * 1 teaspoon sugar * 1/2 teaspoon monosodium glutamate (MSG) * 1 (14 ounce) package egg roll wrappers * 1 egg white, beaten * 4 cups oil for frying, or as needed DIRECTIONS 1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips. 2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour. 3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. 4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C). 5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Italian Butter serve with warm french bread INGREDIENTS 1 tablespoon crushed red pepper flakes 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon garlic powder 1 tablespoon minced garlic 1 teaspoon salt 1/4 cup extra virgin olive oil DIRECTIONS 1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt. 2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container. ACORN SQUASH AND SWEET POTATO SOUP 1 large Onion, chopped (1 cup) 1 Tablespoon Vegetable oil 1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups) 1 small Acorn Squash, seeded and cubed 13 3/4 ounces Chicken Broth 4 Tablespoons Milk 1/2 teaspoon Salt 1/4 teaspoon White Pepper 1/4 cup Sour Cream 2 Tablespoons Sliced Almonds; toasted Ground Nutmeg Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg. Scalloped Apples 6 Granny Smith Apples, peeled and sliced 1/4 cup Butter 1/4 cup granulated Sugar 1/4 cup light Brown Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1/8 tsp. ground Cloves 1/8 tsp. ground Ginger 1 tsp. vanilla Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 - 20 minutes over low-medium heat. Chicken Breast Amaretto 1/4 cup sweet butter 1/3 cup chopped onions 1/3 cup chopped celery 4 cups of Italian flavor stuffing mix 1 can water chestnuts 2 tsp. poultry seasoning 1 can chicken broth 1/2 cup Amaretto liquor 4 chicken breasts, boneless Glaze: 1-1/2 cups light brown sugar 1/2 cup honey 1/2 cup orange juice 1/3 cup amaretto liquor Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture, heat oven at 350º. Baste from time to time with glaze sauce. Bake for one hour or until chicken breasts are tender Glaze sauce: combine and heat ingredients slowly in small saucepan. Rack of Lamb with Herb Crust 1/8 C fresh parsley 1/8 C fresh oregano 1/8 C fresh rosemary 1/8 C fresh thyme 1/2 C fresh breadcrumbs 1 1/2 T garlic, minced 1/4 C + 2 T olive oil 1 T Dijon mustard salt & pepper to taste 1 rack of lamb (about 2-2 ½ lbs.) Serves 2 Pre-heat oven to 450° F. In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don't turn it to mush! Set aside. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones. Irish Coffee Muffins ingredients: 1 egg, beaten. 2 cups of flour. ½ cup of sugar. ½ cup of melted butter. ½ cup of heavy cream, unwhipped. ¼ cup of coffee liqueur. ¼ cup of Irish whiskey. 1 tablespoon of baking powder. ½ teaspoon of salt. Instructions for Irish Coffee Muffins: Preheat your oven to 400°F (205°C). Sift together the flour, baking powder, salt and sugar. Stir in the remaining ingredients, until moistened. Fill paper-lined muffin tins full. Bake in your oven for 20 minutes. Cinnamon Muffins ingredients: 2 medium eggs. 3 cups of flour. 1 cup of milk. 1 cup of sugar. 5 tablespoons of butter. 5 tablespoons of shortening. 3 teaspoons of baking powder. 1 teaspoon of salt. 1/2 teaspoon of nutmeg. Topping: 1 cup of melted butter. 1 cup of sugar blended with 1 tablespoon of cinnamon. Instructions for Cinnamon Muffins: Grease 12 three-inch muffin pan cups. Cream together the butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg and bakingpowder. Stir in the flour and milk alternately until mixture is just combined. Fill muffin cups to the top. Bake at 350F oven for about twenty minutes. Allow to cool for a few minutes. With each muffin, dip in the melted butter. Roll each muffin in the cinnamon sugar blend. Brandied Fruit Cake 3 cups of sifted flour 1 teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of nutmeg 1 teaspoon of cinnamon 3/4 cup of shortening 1/2 cup of honey 1/2 cup of brown sugar, firmly packed 2 eggs 1/2 cup of brandy 1 pound of candied fruit, diced 1 cup of whole glace cherries 1 cup of light raisins 1 cup of broken walnuts Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in brandy, fruits and nuts. Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tube pan. Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits. Fruit Cake Glaze 2 tablespoons of brown sugar 1 tablespoon of light corn syrup 2 tablespoons of water Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using. Fried Honeycakes 1/2 cup sweet White Wine 2 tablespoons Sugar 1 Egg 1 cup Honey 2/3 cup Flour 1/8 teaspoon Nutmeg 1/8 teaspoon Cinnamon Oil for frying 1/8 teaspoon Salt Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.) Chocolate-Almond Bites Ingredients 2 cups all-purpose flour 1/2 cup unsweetened cocoa 2 sticks (8 ounces) unsalted butter, at room temperature 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup toasted almonds, finely chopped sifted confectioners sugar Makes 48 to 60 bites. Preparation time: 20 minutes. Cooking time: between 20 and 25 minutes. Step 1: Preheat oven to 350°F. Grease a baking sheet. Step 2: Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds. Step 3: Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack. Step 4: While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days. Egg Nog Cookies 2 ½ cups flour 1 tsp. baking powder ½ tsp. ground cinnamon ½ tsp. ground nutmeg 1 ½ cups sugar ½ cups salted butter, softened ½ cup eggnog 1 tsp. pure vanilla extract 2 large egg yolks 1 tbsp. ground nutmeg Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and ½ tsp. nutmeg. Mix with wire whisk and set aside. Cream sugar and butter with electric mixer. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and bat at low speed until combined; do not over mix. Drop by rounded teaspoonfuls onto un-greased baking sheet 1 inch apart. Sprinkle lightly with 1 tbsp. nutmeg. Bake for 23/25 minutes or until bottoms turn light brown. Transfer cookies to a cool, flat surface. Makes about 3 dozen Yule Amaretti (Almond Cookies) 3/4 C blanched almonds, finely ground in a food processor 3/4 C sugar 2 large egg whites 1/2 tsp almond extract Combine all ingredients in a bowl and mix to form a thick sticky dough. Drop about 1/2 teaspoon per cookie on a baking sheet lined with parchment paper. Bake in a preheated 350 degree oven for about 15 minutes, until lightly browned around the edges. Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula. Makes about 3 dozen. Christmas Stars Ingredients: 1 cup shortening 2/3 cup sugar 2 eggs 1/2 tsp. salt 1 tip vanilla 1 tsp. almond flavoring 2 3/4 cup flour Frosting: 1 1/2 cup powdered sugar 2 tbsp milk 1 tip vanilla food coloring Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until smoothly blended. Chill in the fridge for about an hour. Roll out on a floured surface to a thickness of about 1/4 inch. Cut with your favorite cookie cutters. Bake on an ungreased cookie sheets until lightly browned around the edges, about 8-10 minutes. Let it cool down. Frosting: Mix the powdered sugar, milk, and vanilla together thoroughly. Divide and color each portion. Frost the cookies. SPICED CHOCOLATE PRETZELS 1/2 cup slivered almonds 1/3 cup semisweet chocolate pieces 1 1/2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 eggs 1 cup packed brown sugar 2 tablespoons finely chopped candied orange or lemon peel confectioners' sugar Preheat oven to 350°F. Process almonds and chocolate in a blender or food processor on until finely chopped. Combine with1 1/2 cups flour, baking powder, cinnamon and cloves. In a large bowl, beat eggs and sugar with electric mixer until pale and fluffy. Stir in flour mixture until well blended. Mix orange peel and the two tablespoons of flour; work into dough with hands. Divided into 30 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Bend into a pretzel shape. Place 1 inch apart on greased cookie sheet. Bake 10 minutes or until firm to the touch. Cool on wire rack. Sprinkle tops with sifted confectioners' sugar. Makes 30. White Chocolate Gorp INGREDIENTS 2 pounds white chocolate 6 cups crispy rice cereal squares, e.g., Rice Chex TM 3 cups toasted oat cereal 2 cups thin pretzel sticks 2 cups cashews 1 (12 ounce) package mini candy-coated chocolate pieces DIRECTIONS 1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination! 2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool. Rum Balls 2 cups crushed vanilla wafers 1 cup powdered sugar ½ cup finely chopped candied red or green cherries (I omit these) ½ cup finely chopped walnuts or pecans ¼ cup rum 3 tablespoons corn syrup 2 tablespoons butter, melted ¼ cup powdered sugar Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to allow flavors to blend. YULE LOG COOKIES 1/2 cup Brown sugar, firmly packed 3 Tablespoons Butter or margarine, softened 1 Egg 1 cup All-purpose flour 1/2 teaspoon Baking powder 1/2 teaspoon Ground cardamom 1/4 teaspoon Baking soda 1/4 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 1/4 teaspoon Ground allspice 1/4 teaspoon Ground nutmeg Red and green decorator icing Preheat oven to 375 degrees. In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries. Apple Dumplings 2 cups Flour 4 teaspoons Baking powder 1 teaspoon Salt 4 Tablespoons Shortening 1 cup Milk 6 Apples Sugar 1 teaspoon Cinnamon Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Eggnog Bread Pudding By Annora Kirin step one 8 cups Hawaiian bread cubed with crusts on step two 8 extra-large eggs 1 cup sugar step three 2 cups whipping cream 3 cups dairy eggnog 2 oz brandy 1/2 tsp nutmeg 1/2 cup butter -- melted step four 3/4 cup raisins soaked in brandy until soft. Place cubed bread in a large flat baking pan and toast in a preheated 350 degree F oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally. Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired. Yield: 10 servings. NOTES: Hawaiian bread is a soft sweetened bread that can be found inmost larger markets. If not available use an egg bread. Use a commercial brand of eggnog found in most markets during the holidays. This can be served hot but the flavors come out best when cooled. Bread and Butter Pudding Ingredients 1oz butter, plus extra for greasing 8 thin slices bread 2oz raisins 2 tsp cinnamon powder 12fl oz whole milk 2fl oz heavy cream 2 eggs 1oz granulated sugar nutmeg, grated, to taste Method 1. Grease a 2 pint pie dish with butter. 2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. 3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisins. Sprinkle with a little cinnamon, then repeat the layers of bread and raisens, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. 4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil. 5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. 6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. 7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. 8. Preheat the oven to 355F. 9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Preparation time less than 30 mins, Cooking time 30 mins to 1 hour Walnut Maple Pie Ingredients 1 store-bought or homemade pie crust 2 large egg whites 1 large egg 1 cup maple-flavored syrup or pure maple syrup 1/2 cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon butter or margarine (melted) 1 1/2 teaspoons vanilla 1/2 cup chopped walnuts Makes 8 servings. Preparation time: 15 minutes. Cooking time: 55 minutes. Cooling time: 1 hour. Step 1: Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°. Step 2: Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts. Step 3: Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator. Eggnog French Toast 2c eggnog 1 egg, slightly beaten 1/2tsp cinnamon 6 Croissants 3 tbl butter In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. 6 servings. Christmas Krupnik 1 cup honey 1 cup water 6 cloves 1 cinnamon stick 2-inch vanilla bean dash of freshly grated nutmeg 3 inch piece of lemon peel, zest (yellow part) only 1 inch piece of orange peel, zest (orange part) only 2 cups vodka Heat the honey, water and spices in a saucepan and bring to a boil. Watch pot carefully so it does not boil over. Cover, turn off the heat and allow to steep for at least 20 minutes to half an hour. Add the vodka and serve hot. This recipe may be made in advance and reheated. It keeps very well if strained and decanted. from: about.com/sabbats/yule Cranberry Punch Ingredients 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec (optional) 1 pint strawberries, hulled and sliced (freeze these and use instead of ice cubes) 1 lime, thinly sliced 4 cups ginger ale, or Champagne, chilled Lime sherbet - added at the very end to float Makes about 1 1/2 quarts. Total time: 20 minutes, plus chilling time. Step 1: In a large glass container, combine ingredients and chill thoroughly. Step 2: Just before serving, slowly stir in the ginger ale or the substitutions. Pour into a punch bowl and add the frozen strawberries or the ice cubes. Step 3: If you decided to add the lime sherbet - add this now - and as it melts the punch will take on even more of a rich flavor. Spiced Holiday Tea Ingredients: 2 cups water 3 tea bags (unflavored black tea) 4 star anise 1 3-inch-long cinnamon stick 1 cup passion fruit nectar 3 tablespoons honey 2 tablespoons lemon juice Directions 1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through. 2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings. Spiced Cider INGREDIENTS 6 cups apple cider 1/4 cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips DIRECTIONS 1. Pour the apple cider and maple syrup into a large stainless steel saucepan. 2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. EGGNOGG INGREDIENTS 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 1 1/2 cups sugar 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg DIRECTIONS 1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. 2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. 3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. Winter Punch 2 3/4 cups apple juice 1 1/4 cups orange juice 1 tablespoon lemon juice 2 tablespoons honey 2 teaspoons ground cinnamon In a saucepan, combine apple juice and orange juice. Heat over medium heat until steaming hot, but not boiling. Remove from heat and sir in lemon juice, honey and cinnamon. Serve hot. Cranberry Punch Ingredients 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec (optional) 1 pint strawberries, hulled and sliced 1 lime, thinly sliced 4 cups ginger ale, chilled Makes about 1 1/2 quarts. Total time: 20 minutes, plus chilling time. Step 1: In a large glass container, combine ingredients and chill thoroughly. Step 2: Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes. Wassail 3 Cinnamon sticks 6 Cloves 4 Cardamon pods 2 Oranges, sliced 1 Lemon, sliced 1/3 cup Raisins 1 quart Wine (or white Grape juice) 2 Apples, peeled & sliced 1/2 gallon Apple juice 2 pieces crystalized Ginger Tie cinnamon, cloves, ginger, and cardamon into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit, add cider. Stir and heat mixture. Serve hot. Soft Mead 1 quart Water, preferably Spring Water 1 cup Honey 1 sliced Lemon 1/2 tsp. Nutmeg Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool. Heavenly Hot Chocolate This is the best Hot Cocoa you will ever have and Raven and Crone is glad to share it with you! 1 vanilla bean, split lengthwise 2/3 cup sugar 1/2 cup unsweetened cocoa powder 1/2 cup water Pinch of salt 3 cups whole milk 1 1/2 cups half and half 1 teaspoon vanilla extract 1 cup chilled whipping cream Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve. Transfer remaining vanilla sugar from processor to heavy metal sauce-pan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; Whisk in vanilla extract. Discard vanilla bean. Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolate among 6 mugs; top with whipped cream and serve We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information! SOURCE, RAVEN, CRONE.COM REPOSTED BY, PHYNXRIZNG