Recipe of Salted Pretzel Caramel Brownies

These are sweet, salty, crunchy and oh so chocolaty!

Free Study Abroad Guide

Ingredient of Brownies-
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup chocolate chips
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
3/4 cup water
1/3 cup oil
2 tsp vanilla
3 cups lightly crushed pretzels I crushed mini twists, small and large pieces are fine
salted caramel sauce to top brownie or use by itself!

Directions
Heat oven to 350 degrees. Grease a 9 X 13 inch pan. While oven is preheating Mix in a large bowl flour, sugar, chips, cocoa, baking soda and salt till well blended.

In a small bowl mix eggs, vanilla, water and oil. Add this wet mixture to your dry ingredients and mix until smooth. The mixture will be thick. Pour 1/2 batter into prepared pan and then evenly cover with pretzel pieces pour remaining batter over pretzel pieces and bake for 30-35 min. until done. Let brownies cool before cutting. Top with warm salted caramel sauce and enjoy this treat! While brownies are cooling cook your caramel sauce.

Ingredient of Salted Caramel Sauce
1 cup half and half
1 cup brown sugar, packed
3 tbsp. butter
1/2 tsp. sea salt
2 tsp vanilla

Directions
In a small pan over med. low heat add butter, sugar, half and half and salt and stir gently for 6 minutes sauce will thicken as it cools. Add vanilla and stir for 1 more minute then remove from heat. Allow to cool a little bit and pour oven brownie! I cut the brownie into squares and then pour caramel over one at a time, not the whole batch! Yum! Enjoy!

Recipe of Pretzel Brownies with Salted Caramel

Pretzel Brownies with Salted Caramel are sweet, salty, crunchy and oh so chocolaty

Free Study Abroad Guide

Ingredient Checklist
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup chocolate chips
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
3/4 cup water
1/3 cup oil
2 tsp vanilla
3 cups lightly crushed pretzels I crushed mini twists, small and large pieces are fine salted caramel sauce to top brownie or use by itself!

Directions
Heat oven to 350 degrees. Grease a 9 X 13 inch pan. While oven is preheating Mix in a large bowl flour, sugar, chips, cocoa, baking soda and salt till well blended.

In a small bowl mix eggs, vanilla, water and oil. Add this wet mixture to your dry ingredients and mix until smooth. The mixture will be thick. Pour 1/2 batter into prepared pan and then evenly cover with pretzel pieces pour remaining batter over pretzel pieces and bake for 30-35 min. until done. Let brownies cool before cutting. Top with warm salted caramel sauce and enjoy this treat! While brownies are cooling cook your caramel sauce.

Salted Caramel Sauce
1 cup half and half
1 cup brown sugar, packed
3 tbsp. butter
1/2 tsp. sea salt
2 tsp vanilla

In a small pan over med. low heat add butter, sugar, half and half and salt and stir gently for 6 minutes sauce will thicken as it cools. Add vanilla and stir for 1 more minute then remove from heat. Allow to cool a little bit and pour oven brownie. I cut the brownie into squares and then pour caramel over one at a time, not the whole batch! Yum! Enjoy

The Master Apple Spice Caramel Cupcakes Recipe

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Ingredients:
1 18.25 oz Spice Cake mix (i used Duncan Hines)
1 1/3 cups of water
1/3 cup vegetable oil
3 eggs
1 Large granny Smith Apple (cored and chopped)
1 bag of Caramels (approx 30 pieces)
1/4 cup evaporated milk
1/2 cup chopped peanuts
18 wooden Popsicle sticks


Directions:
Pre heat oven to 350 degrees
line cupcake pans with liners
In a large bowl combine cake mix, water, oil, and eggs.
mix on low speed.
Stir in chopped apples.
Fill cupcake liners 3/4 of the way full
Bake for 20 - 25 mins

when cupcakes are cooled and melt caramel squares and evaporated milk in small saucepan on low heat until melted. Ice cupcakes and top with chopped peanuts.
Enjoy the recipe.

Keep it simple! Curry Easy Cooking Class - Crock Pot Cinnamon Applesauce

Recipe of Crock Pot cinnamon Applesauce

Free Study Abroad Guide

Ingredient Checklist
10 Apples (peeled, cored and cubed)
1/2 cup sugar ( Or as much or as little as you want, you don't even have to use it if your apples are sweet)
1 tbls cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp vanilla extract
1/2 cup water


Directions
Throw everything into the crock pot. For the first hour cook on high. Then turn to low for around 6 hours. Stir occasionally. If you like it chunky then simply eat it when its done otherwise put it in a blender and enjoy.

Chocolate Candy Pretzels

Free Study Abroad Guide

Ingredients:

Equal number of
Hershey kisses,
Mini pretzel twists,
and Candy covered chocolates.



Directions:

Preheat the oven to 200 degrees.

Unwrap chocolates and place one in the center of each pretzel that has been placed on a cookie sheet.

Place cookie sheet into the oven for 1-2 minutes or until chocolate has softened slightly.

Remove from the oven and immediately press one candy covered chocolate onto the top of the softened chocolate kiss.

Tip: You'll be in a hurry to eat them so place them into the fridge to chill until set.




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Recipe of Frickles with Cream Cheese

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INGREDIENTS: 
Egg Roll Wraps
Pickle Spears
Ham or Beef/Turkey Slices
Cream Cheese ( I use Provolone) 





DIRECTIONS:
Heat some oil in a shallow pan, layer an egg roll wrap diagonally with a slice of ham, cream cheese/or Cheese and a pickle spear. roll as you would an egg roll (from the diagonal, tucking in the sides as you roll). 
Lay in pan, seam down then turning till cooked golden brown YUMMY!!!



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Gluten Free Pumpkin and Carrot Muffins

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Ingredient Checklist
1 1/2 c. Gluten Free all-purpose flour
(If the mixture does not contain Xantham gum add in 1 tsp)
1/2 tsp. cinnamon
1/2 tsp. ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. pumpkin puree
(if using canned be sure it is gluten free)
1 c. grated carrot
1/2 c. sugar, honey or maple syrup
2 eggs
1/4 c. butter


Directions
Preheat oven to 350 degrees.

Line 12 cup muffin pan with paper liners.

In a medium bowl, combine flour, spices, baking powder and soda with salt and set aside.

In large bowl, cream together butter and sugar (or sweetener of choice), mix in pumpkin, carrot (and taste mixture to ensure it is sweetened as desired). Add slightly beaten egg. Mix until smooth.

Slowly pour dry ingredients into wet ingredients and stir until it is completely mixed together.

Divide the mixture among the 12 muffin cups.

Bake for 20 minutes.


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Sara Beth Crigger

Paleo Breakfast Muffins

Free Study Abroad Guide

Ingredients:
4-5 strips Bacon, chopped into small pieces
1/4 C. Onions, chopped into small pieces
1/4 C. Green Pepper, chopped into small pieces
9 small Eggs
3-5 fresh Chives, minced
Sea Salt
1 Green Onion, minced (optional)




Directions:
1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 1/3 to 1/2 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives, a pinch of sea salt, and green onions.
6. Bake muffins for 20 minutes, remove from oven and serve.

Enjoy the taste

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Crab Salad

Free Study Abroad Guide

Recipes Crab Salad

8 ounces Crab Smart
1/2 bag (12 ounces) mixed salad lettuce,romaine,carrots & cabbage
Or your favorite mix
2-3 sliced radishes
6-8 Cherry or Grape tomatoes
1/4 cup chopped red onion
Sunflower seeds roasted unsalted
2 Hard boiled eggs,chopped
1/4 cup chopped fresh mushrooms (optional)
Croutons (optional)
Raspberry Vinegrette dressing or your favorite low cal,no cal dressing

I make my own low fat ranch

Combine all ingredients, toss and enjoy



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Oatmeal Bombs

Recipe of Oatmeal Bombs

Free Study Abroad Guide

Ingredients:
2/3 cup butter, softened
2/3 cup dark brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups whole grain flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups of Crasins blueberry juice infused dried cranberries
2/3 cups mini semi-sweet chocolate chips




Directions:
Preheat oven to 375 degrees F.

Beat butter and sugar together in a medium bowl until light and fluffy. Mix in eggs.

Combine oats, flour, baking soda and salt in a separate bowl.

Gradually add the flour mixture to the butter mixture, mixing well after each addition.

Stir in dried cranberries and mini chocolate chips.

Drop by rounded tablespoonfuls onto un-greased cookie sheets. Bake for 10-12 minutes or until golden brown.

Let cool and enjoy



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Spicy Carrot Dip

Recipe of Spicy Carrot Dip

Free Study Abroad Guide

Ingredient Checklist
6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
3 tablespoons Greek yogurt
2 teaspoons fresh lemon juice
sea salt and ground pepper, to taste

Directions
Cover and steam carrots until tender, about 12 minutes on the stove top or 5 min in microwave. Let cool about 10 min. Place to a food processor or blender, along with garlic, cumin, cinnamon, cayenne pepper, yogurt, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water if necessary.

Healthy Breakfast Recipes of Egg Muffins

Recipes of Egg Muffins

Free Study Abroad Guide

Ingredient 
8 large eggs
Additions:
Cheese
Ham
Bacon
Sausage
Chopped bell pepper
Onion

Directions
Crack eggs into a bowl, add a touch of water to it. Add whatever you like, this recipe shown has, turkey bacon, sausage, ham and grated cheese and onion.

Spray 12 muffin tins with PAM or coating, fill with mixture, about ¾ way full. Bake at 360 for about 30 minutes, check them for doneness. 

Let them cool, then put in individual baggies for the week. These are great for a breakfast on the go, you can pop them in the microwave just before leaving the house, also a good high protein snack!!

For other recipes check out: http://foodgrill.blogspot.com/

Christmas Cake

Merry Christmas from Free Study Abroad Guide

INGREDIENTS
Cake:
2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water

Filling:
14 oz bag sweetened, shredded coconut
1 can sweetened condensed milk

Frosting:
1 cup (2 sticks) salted butter, slightly softened
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar

Ganache:
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)

INSTRUCTIONS
1.  Preheat oven to 350.  Grease and flour three (9) inch round pans.  If you only have two pans, just fill one pan a little more than the other.  You will split the taller cake in half.

2. Bake your Cake:   In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt.  Add eggs, oil, and buttermilk and beat on medium speed for two minutes.  Scrape sides of bowl and stir in boiling water.  Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched.  Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.

3.  Prepare Filling:  In a large bowl, combine coconut and sweetened condensed milk.  Refrigerate until ready to use.

4.  Prepare Ganache:  In a microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth.  Stir in corn syrup and refrigerate until slightly cooled and thickened.

5.  Prepare Frosting:  In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth.  With the mixer set on low, slowly add powdered sugar.  Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.

6.  Assemble Cake:  Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half).  Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides.  Garnish with a scoop of coconut filling if desired.

Notes:
Keep uneaten cake stored in refrigerator.
This is seriously one amazing cake.
Now hop over to see what Bridget and Shelly made for Candy Bar Week

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The A-Team Adventures: Happy Homemaker Monday 9/10

The A-Team Adventures: Happy Homemaker Monday 9/10
very nice

Baked Parmesan Chicken

Baked Parmesan Chichen

Ingredients:
4 skinless, boneless chicken breasts (cut into 1” pieces)
Kosher salt, freshly ground Pepper
2/3 cup grated Parmesan or Asiago Cheese
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
1 tablespoons minced Garlic
2 teaspoons Italian Seasoning


Directions:
Preheat oven to 450°.
Lightly oil large baking sheet. Set Aside.
Rinse chicken breasts and pat dry. Cut chicken breasts into 1" pieces.
Toss chicken pieces with 2 tbsp olive oil and 1 tbsp minced garlic in a large bowl.
Season with salt and pepper.
Combine Parmesan cheese, panko, and italian seasoning in a medium bowl.
Carefully dip chicken pieces into panko/cheese mixture, covering generously.
Place Chicken onto the prepared baking sheet and sprinkle lightly with some of the extra panko/cheese mixture.
Bake chicken until crumbs begin to turn golden brown, about 10 minutes. Turn chicken nuggets over and bake until crumbs begin to turn golden brown for about another 10 minutes.

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Salsa Stuffed Peppers

Salsa Stuffed Peppers

Ingredient Checklist
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado

Directions
Pre-heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.

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RECIPES: ZUCCHINI CASSEROLE

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INGREDIENTS
2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, rough diced approx 6 to 8 cups
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt & pepper to taste


DIRECTIONS
Preheat oven to 350 degrees F.

Mix croutons & water to make a stuffing mixture. Reserve 1/2 cup crouton mixture. Place 1.5 cups of stuffing mixture in the bottom of a 9" x 9" baking dish. *you can increase this recipe to bake in a 9" x 13" dish.

Mix soup, sour cream, zucchini, mushrooms, carrot & cheese. Spread over stuffing mixture & sprinkle with remaining 1/2 cup of stuffing mixture.

If you want to make this a complete meal add some cubed chicken breast or ham to the mixture. If you want to make it low carb, leave off the croutons!

Bake for 40 minutes or until hot.

OH YUMMY!

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Sweet Recipe of Oatmeal

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Ingredient
1 cup of water
1/2 c of oatmeal ( Quick oats)
1/4 tsp pumpkin spice
a dash of nutmeg
1/4 tsp of cinnamon- divided
amount of milk of your choice ( I used Almond), I eyeball it until I get my oatmeal the way I like it!
brown sugar- to your liking

Directions
Cinnamon sticks (optional)
Cook oatmeal according to directions on container
while cooking, add in pumpkin, nutmeg and a 1/2 of the cinnamon
pour into a bowl, add milk, and brown sugar to your desired taste
sprinkle with remaining cinnamon and top with cinnamon sticks
Enjoy.



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Recipes: Bran Muffins

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Ingredient
3 cups Natural Wheat Bran or All Bran
2 cups Buttermilk
2/3 cup Raisins
1/4 cup Margarine
1/4 cup unsweetened Apple Sauce
1/3 cup Molasses
2 Eggs
1 1/4 cup Flour
1/2 tsp Salt
2 tsp Baking Soda




Directions
Preheat oven to 375 degrees
Stir together bran, buttermilk and raisins. Soak for 10 mins in large bowl.
In large bowl cream margarine and apple sauce until blended.


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Recipe Peach Delight

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Preheat oven to 350 degrees bake for 50-60 minutes, until golden brown on top.
Melt 1 cube butter in 8x10 inch pan.
Mix together and pour over melted butter:

1 c. Splenda
1 c. flour
1 c. unsweetened almond milk
1 t. baking powder
Pinch of salt





Then prepare
2-15 oz. sweetened with Splenda peaches with juice
Pour juice in a bowl and add
1 T. flour
Cinnamon to taste
Add peaches

Mix together and pour on top.

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