birthday cake ideas: Oktober 2018

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#recipe : Gar-licky Arti-chicky Sandwiches

#recipe : Gar-licky Arti-chicky Sandwiches

Ingredients
2 c
shredded cooked chicken
6 1/2 oz
marinated quartered artichoke hearts in oil
1 Tbsp
sliced shallot
2 Tbsp
halved Kalamata black olives
1/2 c
cut up asparagus
1 large
garlic clove
1/2 c
salad dressing (Miracle Whip)
1 Tbsp
Dijon mustard
1/8 tsp
fresh ground black pepper
1 large
loaf crusty French bread
2 medium
tomatoes, sliced thin
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CLICK ==> Original recipe here -->
https://www.justapinch.com/recipes/main-course/chicken/gar-licky-arti-chicky-sandwiches.html

#recipe : FRESH APPLE BUTTER CAKE

You’ll Need:

Ingredients

3 c

all-purpose flour

1 1/2 tsp

baking soda

1/2 tsp

salt

1 tsp

ground cinnamon

1/4 tsp

ground cloves

1 c

butter, softened

2 c

granulated sugar

eggs

1/4 c

vegetable oil

3 c

apples, peeled and chopped

1 c

nuts, chopped

How to Make:

-Preheat oven to 325°F. Grease a 10 tube pan,2 loaf pans or a 13*9 cake pan.

-Sift flour, baking soda, salt ,cinnamon and cloves into a bowl, set aside.

-Cream together butter and sugar, add eggs and oil. Mix well.

-Add dry ingredients; stir until blended.

-Stir in chopped apples. Add nuts [if desired].

-Stir until completely blended.

-Pour batter into the greased pan.

-Bake 1-1 1/2Hours or until toothpick inserted into center comes out clean. [Check it after the 1Hour time, mine is always just about done then].

-Cool cake.

-When cooled, sprinkle with confectioners’ sugar,if you like…It’s just as good without any topping at all…

CLICK ==> Original recipe here -->

https://www.justapinch.com/recipes/dessert/cake/fresh-apple-butter-cake.html

#RECIPE : ORANGE CREAMSICLE ICE CREAM CAKE

#RECIPE : ORANGE CREAMSICLE ICE CREAM CAKE

INGREDIENTS

CAKE LAYER

3/4 cup + 2 tbsp all purpose flour
1/2 cup sugar
1 1/4 tsp baking powder
6 tbsp salted butter, room temperature (I use Challenge Butter)
2 egg whites
1 1/2 tsp vanilla extract
1/4 cup sour cream
1/4 cup milk
3 tbsp hot water
3 tbsp orange JELLO powder*
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CLICK ==> Original recipe here -->
https://www.lifeloveandsugar.com/2015/05/12/orange-creamsicle-ice-cream-cake/

#RECIPE : ENOKI MUSHROOMS WITH GARLIC & SCALLION SAUCE

#RECIPE : ENOKI MUSHROOMS WITH GARLIC & SCALLION SAUCE

Ingredients

2 packs of enoki mushrooms, a total of 14 ounces
2 tablespoons oil
2 cloves garlic, minced
3 tablespoons light soy sauce
½ teaspoon sugar
1 scallion, finely chopped

Instructions

1. Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.

2. Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.

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CLICK ==> Original recipe here -->
https://thewoksoflife.com/2017/05/enoki-mushrooms-garlic-scallion-sauce/

#RECIPE : ONE-POT CHEESY TACO PASTA

INGREDIENTS:

1 pound ground beef

1/2 teaspoon salt

Pinch of black pepper

1 ounce packet taco seasoning or about 3 1/2 tablespoons homemade taco seasoning

2 cups water

1 cup jarred mild salsa

8 ounces uncooked rotini pasta

1 1/2 cups shredded Mexican-style cheese

Optional toppings - chopped tomatoes avocado, crushed tortilla chips, chopped cilantro

Instructions:

1. Preheat a large deep skillet over medium heat.

2. Add ground beef and season with salt and pepper.

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CLICK ==> Original recipe here -->

http://www.motherthyme.com/2016/07/one-pot-cheesy-taco-pasta.html

#RECIPE : DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

#RECIPE : DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

INGREDIENTS:

4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying

Instructions:

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.

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CLICK ==> Original recipe here -->
http://www.rockrecipes.com/double-crunch-honey-garlic-chicken/

#RECIPE : CHICKEN PARMESAN BAKED ZITI

#RECIPE : CHICKEN PARMESAN BAKED ZITI

INGREDIENTS:

12 ounces DeLallo penne ziti (or any pasta shape)
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped

DIRECTIONS:

Preheat oven to 375 degrees F.
Cook the pasta al dente in a large stockpot of generously-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

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CLICK ==> Original recipe here -->
https://www.gimmesomeoven.com/chicken-parmesan-baked-ziti-recipe/

#RECIPE : Twice Baked Potato Casserole

#RECIPE : Twice Baked Potato Casserole

You’ll Need:

•7 Medium red potatoes-baked.
•1/4 Teaspoon salt and pepper.
•1 Pound bacon, cooked and crumbled.
•3 Cups sour cream.
•2 Cups mozzarella cheese, shredded.
•2 Cups cheddar cheese, shredded.
•3 Green onion, sliced.

How to Make:

1. Cut baked potatoes into (1-inch) cubes..Place half in a greased 13*9 baking dish.
2. Sprinkle with half the salt,pepper and bacon.
3. Top with half the sour cream and then the cheeses…Repeat layers.
4. Bake uncovered at 350°F for 20 to 25Mins or until cheeses are melted. Sprinkle with the sliced onion….

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CLICK ==> Original recipe here -->
http://recipesyummi.net/twice-baked-potato-casserole/

#RECIPE : Ham and Cheese Puffs

#RECIPE : Ham and Cheese Puffs

Ingredients

1 package (2-1/2 ounces) thinly sliced deli ham, chopped
1 small onion, chopped
1/2 cup shredded Swiss cheese
1 egg
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 tube (8 ounces) refrigerated crescent rolls

DIRECTIONS

1. Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups.
2. Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.
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CLICK ==> Original recipe here -->
https://www.tasteofhome.com/recipes/ham-and-cheese-puffs/

#RECIPE : Italian Chicken Scampi Recipe

#RECIPE : Italian Chicken Scampi Recipe

INGREDIENTS

6 ounces dry whole grain spaghetti or angel hair pasta

1 pound chicken, (boneless skinless) cut into small pieces

1 tablespoon lemon juice

A little salt and pepper

⅓ cup reduced-fat butter or Smart Balance Light

¼ teaspoon salt

Fresh ground pepper, to taste

1 tablespoon fresh garlic, minced

¾ cup white wine, see shopping tip

¼ cup reduced-sodium chicken broth

1 tablespoon fresh lemon juice

1 teaspoon all-purpose flour

Chives for garnish, optional

DIRECTIONS

1. Prepare the pasta according to package directions. Cook the pasta al dente (not overcooked). Drain and set aside.

2. Sprinkle chicken with 1 tablespoon lemon juice and a little salt and pepper. Coat a large nonstick pan with cooking spray. Add chicken pieces. Cook for about 4 minutes, using a spatula, turn over, stir often and continue to cook for about 3-4 minutes, until chicken is cooked completely. Remove to a plate and set aside.

3. Wipe pan clean and coat with more cooking spray. Melt butter in pan. Add salt, pepper and garlic. Cook for 1 minute. Stir in white wine, chicken broth and lemon juice. Cook over medium-high heat until it starts to boil, turn heat down to medium and continue to cook for about 2-3 minutes until the mixture is reduced to about ¾ cup.

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CLICK ==> Original recipe here -->
http://pointsmeals.com/italian-chicken-scampi-recipe/

#RECIPE : Italian Potato Boats

#RECIPE : Italian Potato Boats

INGREDIENTS

2 1/2 lb
red potatoes
3/4 c
sour cream
1 pkg
Italian dressing mix
1/2 stick
butter
16 slice
turkey pepperoni; chopped
1/4 c
green onion; chopped
1/4 c
Italian parsley; chopped
1/2 c
Italian blend cheese or mozzarella
2 Tbsp
olive oil; light

Directions

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CLICK ==> Original recipe here -->
https://www.justapinch.com/recipes/side/potatoes/italian-potato-boats.html

#RECIPE : Chicken Spaghetti

INGREDIENTS

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.

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CLICK ==> Original recipe here -->
https://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe-2108829

#RECIPE : Ice Box Lemon Drop Cake

#RECIPE : Ice Box Lemon Drop Cake

INGREDIENTS

1 box Lemon Cake Mix
1 cup Buttermilk
1 cup Water according to mix directions less 1/3 cup
1/3 cup Lemon Juice - difference of water in cake mix directions
1 box Lemon instant pudding mix (dry) 3 oz.
4 cups Confectioner's sugar
1/3 cup Bottled lemon juice
3 tablespoons Vegetable oil
3 tablespoons Water

PREPARATION

In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk. Where the box reads the amount of water (usually 1-1/3 cup), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting. Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
Icing: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. Glaze the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is reuired. There will be icing left over for a couple more cakes. Store in fridge and just stir it well to use again.

CLICK ==> Original recipe here -->
https://www.justapinch.com/recipes/dessert/cake/ice-box-lemon-drop-cake-2.html

#RECIPE : Ultimate Chicken Spaghetti

#RECIPE : Ultimate Chicken Spaghetti

Ingredients

2 pounds frozen boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese

Instructions

Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
Cook the pasta according to the package directions. Drain and set aside.
In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
Bake for 20 to 30 minutes or until heated through and the cheese has melted.