You are what you eat

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Camping recipe: Muffin Tin Eggs

This is a fun way to make eggs for a bunch of people at the same time, or make eggs for some people in a muffin tin and pancakes for others in the skillet. 

Serves: 6

Ingredients:

6 strips of bacon

6 eggs

muffin tin

Preparation:

1. Cut each strip of bacon in half, making 12 pieces total.

2. Put 2 pieces of bacon into the bottom of each of the 6 muffin tin cups in a cross, making a little bacon "basket."

3. Place the muffin tin on the grill over the campfire and cook the bacon until done to your liking.

4. Crack an egg into each cup on top of the hot, cooked bacon and cook more until the eggs are done.

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Chipotle Cilantro-Lime Rice

Learn the secrets to Chipotle Cilantro-Lime Rice. It all starts with the right type of rice cooked in an unusual way.

Author: Meggan

Serves: 6

Ingredients

2 c. basmati rice

2 ¼ tsp. salt, divided

2 T. finely chopped cilantro

2 T. fresh lime juice

Instructions

In a large pot, bring 8 c. water to a boil. Stir in 2 tsp. salt.

Add rice, stir, and return to a boil. Boil uncovered for 12 minutes.

Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.

Stir in cilantro and lime juice. Add remaining ¼ tsp. salt or additional salt to taste. Serve hot or at room temperature.

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Country Gravy Breakfast Casserole

Ingredients

1 package of sausage your choice

1 package of Pioneer Brand Peppered Sausage Gravy Mix

1 cup Cheddar Cheese

6 eggs

1/2 cup milk

Salt and Pepper

1 can Pillsbury Grands Biscuits

Instructions

Preheat oven to 350 degree's.

Take a 9x13 pan and spray it with non stick cooking spray.

Cut the biscuits into 1" pieces and line bottom of pan.

Brown the sausage and scatter over biscuits.

Sprinkle with Cheddar Cheese.

Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.

Make Gravy mix per package directions and pour over.

Bake in the oven for about 30-45 minutes.

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OREO PUDDING COOKIES

Makes about 25-27 medium size cookies. These will stay fresh for up to 3 days in an air tight container.

Ingredients

½ cup butter, softened

⅓ cup brown sugar

½ cup granulated sugar

1 (4.2 oz) package Oreo pudding mix

2 teaspoons vanilla

1 egg

¾ teaspoon baking soda

½ cup plus 1 tablespoon all purpose flour

15 Oreo cookies

¾ cup white chocolate chips

Instructions

Preheat oven to 350 degrees.

Cream together the butter and both sugars.

Add the egg and vanilla.

In a separate bowl, whisk together the flour, baking soda, and pudding mix.

Gently mix into the sugar and butter mixture until you no longer see any flour streaks in the dough.

Stir in 13 broken pieces of Oreo cookies.

Roll the cookie dough into medium balls onto a cookie sheet. (I use a medium cookie scoop.) Gently flatten the tops with your palm.

Bake for 11-12 minutes on the lowest shelf in your oven. (Prevents over baking the tops.)

Allow the cookies to finish “baking” on the hot pan for additional 5 minutes when taken out of the oven.

Melt chocolate pieces over a double boil. (Chocolate is in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.)

Drizzle the melted white chocolate over all of the cookies when they cooled. Sprinkle tiny broken pieces of the other 2 Oreos.

Enjoy!

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Garlic Chicken

This turned out great. The only piece I think I would have changed, is to add more onions. I love that they were almost caramelized and would have liked more to put on each piece of chicken as I served it. 

Ingredients:

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 tablespoon olive oil

20-40 garlic cloves, peeled but intact

1 yellow onion, sliced

3-4 pounds of your favorite chicken parts

Directions:

1. Chop onion and place it in the bottom of the crockpot.

2. Mix chicken with salt, pepper, paprika, olive oil, garlic and chicken together in a separate bowl.

3. Place chicken into crockpot for 6-8 hours on low or 4-6 hours on high.

4. Serve with your favorite side.

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Taco Pizza

Ingredients:

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz.) cans Pillsbury crescent rolls

1 (16 oz.) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese or Mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

4 green onions, chopped

Instructions:

Heat oven to 375 degrees.

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

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Paleo Chocolate Molten Lava Cake

Ingredients: 5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 2 cage-free egg yolks 2 cage-free eggs 3 tablespoons coconut palm sugar 1 heaping tablespoon unsweetened cocoa powder 2 tablespoons blanched almond flour pinch of pink himalayan salt 1/4 teaspoon of vanilla unsweetened cocoa powder for garnish (optional) raspberries for garnish (optional) caramel sauce for garnish (see recipe below) Directions: 1. Pre-heat oven to 425. Grease ramekins well with butter. 2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl. 3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy. 4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside. 5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined. 6. Now stir the vanilla in. 7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles. 8. Refrigerate them for 30 minutes. 9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins. 10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings. Enjoy! Caramel Garnish Ingredients: 1/2 cup of grass-fed butter (or ghee) 1 cup of coconut palm sugar 1/2 cup of canned coconut milk, full fat (room temp.) 3 cage-fee egg yolks few pinches of pink himalayan salt Directions: 1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined. 2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently. 3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. It will continue to thicken as it cools. via Blogger http://ift.tt/NKAUCY

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Ranch Chicken

 Lately I've been searching the Internet for some easy Weight Watcher meals.  Yes, I back trying to lose those extra pounds I gained this summer.   I don't remember where I found this recipe but it is definitely easy and absolutely delicious!  One 4 ounce chicken breast is only 5 points. 4  (4 oz.)skinless, boneless chicken breasts 1/2 cup fat free sour cream 1 cup cornflakes, crushed 1 packet of dry Ranch Dressing mix Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray. In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1 hour. via Blogger http://ift.tt/1jr1TxZ

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Easy chicken and dumplings crockpot

Ingredients

5 chicken breasts cut in pieces

1 cup white wine (we used pinot grigio)

1 tablespoon chopped garlic

1 box chicken broth (32 ounce)

2 cans cream of chicken soup

1 stick of butter (sliced)

Salt, pepper and italian seasoning

Carrots, diced potatoes, mushrooms and diced turnip

Bisquick or baking mix for dumplings

Directions

Add your wine, garlic, chicken broth and butter to the crockpot.

Add all of your vegetables and place cut up chicken on top of the vegetables.

Mix creamed soup and 1 cup of water and pour over ingredients in your crockpot.

Cover and cook on low heat for 5 hours.

The last 30 minutes, add your dumpling mix (follow directions on bisquick box) by dropping spoonfuls of mix in the crock pot. You may need to add more chicken broth as it cooks if you like more of a broth.

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The best chocolate cupcakes ever!

Ingredients

1 box (15 oz) devils food cake mix

1 5.9 oz. box chocolate pudding (dry)

1 1/2 cups chocolate chips

4 eggs (whisked)

3/4 cup canola oil

3/4 cup hot water

8 oz sour cream

Instructions

Preheat oven to 325°.

In a large bowl combine the cake mix, chocolate pudding and chocolate chips. Stir until combined. Next mix in the eggs, canola oil and water. Finally mix in the sour cream.

Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they Spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.

Remove from oven and allow cupcakes to cool on a cooling rack.

Frost with buttercream frosting (recipe below).

Notes

Makes 20-24 cupcakes

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http://ift.tt/Q3Xf0r buttercream frosting recipe

Ingredients

2 stick of butter (softened)

4 cups powdered sugar

2 tsp vanilla

2-5 teaspoons of cream or milk

Instructions

In a large mixing bowl whip the butter. Slowly add in 2 cups of powdered sugar. Mix until combined. Add the vanilla and 1 more cup of powdered sugar and continue mixing. At this point you may need to add a teaspoon or two of milk to thin the frosting down. Add in your last cup of powdered sugar and mix until combined. Add more or less milk depending on the consistency. You want the frosting nice a creamy, but for it to be able to hold a point.

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CLICK HERE FOR THE RECIPE !

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" Ah ! Frappe-toi le coeur, c'est là qu'est le génie . " (Alfred de Musset)

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Windy Boulder Beach

We went to Boulder's Beach near Cape Town for an afternoon. It was very windy so I did some long exposures with my 10 stop ND filter.

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Small visitor Made large

amazing beautiful camera detail Fabulous nature photography super light zoomdeck