Cheese Fondue

 

 A fun New Years recipe, that you gather with family and or friends to enjoy!

 

Ingredients

Cheese Fondue

2 Cup Half and Half **1 cup milk, 1 cup whipping cream

2 Cup Sharp Cheddar Cheese

2 tsp dry mustard

2 tsp Worcestershire Sauce

1/4 cup Flour

 

Serve With

1 loaf French Bread cubed

Broccoli

Cauliflower

Bell Peppers

Carrots

 

Directions

Half and Half, dry mustard, Worcestershire sauce, flour, and cheese should all be combined in a blender. Combine until completely smooth.

Pour the ingredients into the Fondue Pot and cook on medium/high. This will cook in the same manner as gravy. Stir the sauce while it thickens to prevent it from burning on the bottom of the pan. The sauce will thicken as it cools.

Once you've reached the proper consistency, remove from the heat. Delicious with bread cubes or veggies!

To reheat the sauce, add a few tablespoons of milk.

I appreciate all my comments

 

Instant Pot Potatoes and Carrots

 

 Roasting potatoes and carrots don't have to be bland and flavorless. With this delectable recipe, you can make them the center of attention while also complementing any other foods on the dinner table.

 

Ingredients

1 1/2 lb Baby New Potatoes

1 lb Baby Carrots

1/2 Medium Sweet Onion Diced about 3/4 Cup

1 Tbs Italian Seasonings

1 Tbs Crushed Garlic

3 Tbs Butter

3/4 Cup Chicken Broth

1 Tbs Olive Oil

 

Directions

Get your Baby New potatoes and thoroughly wash them.

Next cut each potato into quarters or half so that they are all around the same size.

In a basin, combine the sliced potatoes.

Include your baby carrots, cut however you wish.

Melt the butter in a small microwave-safe bowl, then add the spices and garlic.

 

Toss with your potatoes and carrots after you've combined all of the ingredients.

Set your pressure cooker to saute' and wait until the display indicates "hot."

Sauté the onions and olive oil for about 90 seconds, tossing periodically.

Toss in the potatoes and carrots to mix.

Add your chicken or veggie stock.

Put your pressure cooker to manual pressure cook for 5 minutes, then release the pressure quickly.

Cranberry Cake

 

 Cranberries, butter, eggs, sugar, and flour are used to make this quick bread.

 

Ingredients

3 Eggs

2 Cup Sugar

3/4 Cup Butter

1 teaspoon Almond Extract

2 Cup Flour

12 ounces Fresh Cranberries

2 Tablespoons Sugar

 

Heat the oven to 350°F. I use a greased 9x13 inch pan.

Cream the sugar and eggs together in a mixing dish or with a stand mixer. Cream for 5 minutes or more, letting the eggs to become light and fluffy. This will also aid in the lifting of the cake.

Finally add softened butter and Almond Extract and continue to cream for a few minutes.

Stir in whole fresh cranberries and All Purpose Flour until just blended. The mixture is thick and sticky, much like cookie dough.

Distribute batter into a 913-inch baking dish that has been oiled or lined with parchment paper. You may alternatively divide the batter between two smaller cake pans.

 

Cook for 45-50 minutes at 350°F. Test with a toothpick in the center; it should come out clean or with only a few big crumbs.

Permit cake to cool before cutting into 1 or 2 inch squares and serving.

Food Humor

 

Sweet Diane's Granola Review

 

Based in San Rafael, California, is a woman-owned company that makes small batched Granola. The company is called, Sweet Diane's Granola, and it comes in three yummy flavors.

This small batched granola is fresh and made with simple nutrient ingredients. There is no gluten or other additives, just pure clean plant-based ingredients in every bite you take. Your getting healthy protein and fats that will help give you more energy and a healthier lifestyle.

Sweet Diane's has a manta which is "Plant-Based Comfort Food". The best part is you will never know any of the three flavored granola products are plant-based. What you get is a powerhouse of superfoods in each bag. Sweet Diane's is a specialty granola, that is high in protein, is gluten-free, vegan, has healthy fats, and is palm oil-free. Sweet Diane's natural and organic ingredients create divine granola that you benefit from in many ways.

This is a wonderful tasting granola that can be enjoyed by everyone no matter what diet they follow. You can eat the granola with almond milk, top your smoothies or yogurts, or just treat yourself to a snack right from the bag.

My day began with a delicious yogurt bowl made with Sweet Diane's original granola. At only 160 calories this granola is packed with dense ingredients that include five grams of protein per serving.  Ingredients that make up this granola are organic rolled oats, organic pumpkin seeds, pecans, maple syrup, organic sunflower seeds, extra virgin organic olive oil, organic coconut chips, organic flax seeds, sea salt, and spices.  Added to yogurt with other yummy toppings, this adds a nice flavor and crunch. I also added a drizzle of peanut butter and fudge for extra flavor.

The rest of the day I made some rich and luscious snacks for everyone. First up was some blueberry almond granola snack bars. This bag is filled with ingredients such as organic rolled oats, almonds, organic pumpkin seeds, maple syrup, dried blueberries, organic sunflower seeds, organic coconut oil, sea salt, and spices. There are plenty of sweet blueberries, and yummy crunch almonds abound. You can cook with Sweet Diane's Granola, or just grab some straight from the bag for an on-the-go snack, or hold over between meals.

The next flavor from Sweet Diane's Granola is their orange cranberry and with that, I made some finger-licking muffins. They had the most delightful crunch to them from the granola. And the ingredients of organic rolled oats, pecans, maple syrup, organic sunflower seeds, organic dried cranberries, organic coconut oil, essential orange oil, sea salt, and spices, added all the flavor needed.

Again with Sweet Diane's Granola, I made a nice strudel. Instead of store-bought nuts, the Sweet Diane's (gives back click here), made it more special. Every bite you got to taste the delicious granola.

 

INGREDIENTS

 

For the Dough:

 

2 1/2 cups all-purpose flour

1 cup sour cream

2 sticks 8 ounces butter, room temperature

For the Filling:

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup softened butter

1 tablespoon cinnamon

3/4 cup Sweet Diane's original granola

Cinnamon and sugar for topping

 

 

INSTRUCTIONS

Inside a large mixing basin, blend flour, sour cream, and 2 sticks of butter using a hand mixer stand mixer, or wooden spoon until just incorporated.

Roll the dough into four balls and place in the refrigerator, covered, overnight.

Preheat the oven to 350°F the next day.

On parchment paper, roll each ball into a thin (1/8 inch or so) rounded rectangle

 

To make the filling, combine sugars, 1/3 cup melted butter, and 1 tablespoon cinnamon in a mixing bowl. Spread on your dough, being careful not to get too close to the edges.

Roll up like a jelly roll with Sweet Diane's original granola. If the dough is stuck, delicately pull it off with the parchment paper.

Repeat with the remaining balls, sprinkling with a generous amount of cinnamon and sugar.

Bake for 30 minutes, or until the top is golden brown. Allow it cool on a cooling rack before slicing into 1 1/4 inch pieces.

If your interested in grabbing some of this tasteful granola. You can go online, or Faire.

www.sweetdianes.com

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Overnight Breakfast Enchiladas Casserole

 

 Breakfast Prepared Overnight Enchiladas are a quick and easy way to have a tasty meal in the morning. Enchilada Casserole is a dish made of tortillas loaded with sausage, hash browns, cheese, bacon, and bell peppers that will serve a large group of people.

 

Ingredients

1 lb Breakfast Sausage

1 Red Bell Pepper Diced

2 Cup Hashbrowns Frozen

1/3 Cup Bacon Crumbles Cooked

1 Tablespoon Chili Powder

2 teaspoons Cumin

6 Eggs Large

1 Cup Enchilada Sauce Mild, Medium OR Hot

1 Cup Half and Half Or Heavy Cream

8 Flour Tortillas Soft Taco Size

1 1/2 Cup Cheese Grated

 

Toppings

Salsa

Sour Cream

Avocado

 

Brown the sausage in a pan over medium/high heat. Remove any excess fat and stir in the chopped bell peppers, cumin, and chili powder.

Sauté the chopped bell pepper for a couple of minutes. During the baking phase, the bell peppers will continue to cook.

Frozen hashbrowns should be added last. Cook for another 2-3 minutes. It's fine if the hashbrowns don't entirely cook. Take the pan off the heat and set it aside.

Fill each tortilla with a dollop of the mixture, then top with the cheese. Roll up and place seam side down in an oiled 913 pan. Continue until all of the mixture has been utilized.

In a separate dish, mix together the eggs, half & half, and Enchilada Sauce until incorporated.

 

Cover with foil after pouring the egg mixture over the tortillas. Place in the refrigerator overnight.

Heat the oven to 350°F in the morning. Cover with foil and place the remaining cheese on top of the enchiladas. 35 minutes in the oven Remove the foil and bake for a further 10 minutes to allow the cheese to melt and the top to crisp.

Serve with salsa, sour cream, cilantro, and other toppings.

Cream Cheese Chicken Croissants

 

 

Croissants stuffed with diced chicken and cream cheese make a creamy and delectable lunch or dinner.

 

Ingredients

2 Cups Shredded Chicken

2 Pop Cans Croissants

1 8oz Cream Cheese softened

1 bunch Green Onions

1/4 cup Bell Pepper Chopped and diced

1/2 tsp Salt

1/4 tsp Pepper

2 Tbsp Butter softened

2 Tbsp Milk

1 Egg

 

Instructions

Heat the oven to 350°F.

Cream cheese and butter should be combined in a mixing basin. Pour in the milk. If the cream cheese is not softened, the mixture will be lumpy. Combine the shredded chicken, diced green onions, diced green bell pepper, salt, and pepper in a mixing bowl. To blend, mix everything together.

Unroll one tube of Croissants on a chopping board. They're all precut, just squeeze the cut lines together with your fingertips. You will cut four rectangles from the eight croissants. Place 1/4 cup of the mixture in the center of each croissant, pull the corners together, and pinch to shut. Whisk the egg in a separate dish and brush it over each croissant. 13-15 minutes, or until golden brown.

Maryland Crab Cakes

 

 One such Crab Cake recipe is the real kind, with no additives or excessive seasonings, just crab flesh. 

 

Ingredients

 

3 tablespoons pancake mix

1 tablespoon prepared yellow mustard

3 tablespoons mayonnaise, or to taste

1 egg, beaten

1 tablespoon chopped fresh parsley

1 pound cooked crabmeat, flaked

3 cups vegetable oil for frying

 

Inside a medium mixing bowl, combine the pancake mix, mustard, mayonnaise, egg, and parsley until thoroughly combined. Incorporate the crabmeat. Form the mixture into 3 inch patties.

Inside a large skillet, heat the oil over medium to medium-high heat. There should be enough oil to cover the crab cakes halfway up the sides. Whenever the oil is heated, lay the patties in the pan with care. Fry each side until golden brown, about 8 minutes per side. Turn down the heat if the patties are browning too quickly. Drain on paper towels and serve right away.

Food Humor

 

White Christmas Candy

 

 White Christmas candy is a fun treat to prepare with your children. And everyone will adore it.

 

Ingredients

 

1 (12 ounce) package white chocolate chips

2 tablespoons creamy peanut butter

2 cups crispy rice cereal

1 cup mini marshmallows

1 cup lightly salted peanuts

1 tablespoon multi-colored sprinkles, or more to taste

 

In a large microwave-safe mixing dish, combine white chocolate chips and peanut butter.

Microwave on high for 1 minute, stirring halfway through. Cook in 30 second increments in the microwave until smooth. Combine rice cereal, marshmallows, and peanuts in a mixing bowl.

Drop spoonfuls of the white chocolate mixture onto a piece of waxed paper. Sprinkle sprinkles on top of each mound. Set aside for 30 minutes to cool.

 

 

BABY YODA DEVILED EGGS WITH AVOCADO

 

 If you're planning any dinner this weekend, deviled eggs are almost certainly could to be on it. This is for any Star Wars fan!

 

INGREDIENTS

6 hard boiled eggs, peeled

1/4 c. mayonnaise

1 1/2 tsp. yellow mustard

Half of an avocado, mashed

Pinch of salt and pepper

Celery

Peppercorns

Icing bag

Icing tip, large round

 

Hard-boiled eggs should be peeled. Then, cut your eggs lengthwise using a non-serrated knife. Retrieve the yolks and mash them in a medium mixing bowl. To the bowl containing the egg yolks, add the mayonnaise, yellow mustard, mashed avocado, and a pinch of salt and pepper. Blend your combination until it is smooth.

 

Load an icing bag halfway with the avocado-yolk mixture. Place aside.

Cut tiny celery pieces approximately 1/2 inch long, then cut them in half lengthwise. Next, cut the little celery piece in half diagonally to form a triangle for an ear. Rep this step to make a tiny pie of ears.

Slide one of the egg white halves in half across the center.

 

It's now time to put Baby Yoda in his pod! Fill the centre of an egg with half of an egg white and half of an avocado-yolk combination. Add an additional mound of the mixture for his head at the end of the egg, where there is more egg white.

Now, set the quartered egg white on top of the Baby-Yoda-in-the-making at the rear end of the egg.

For the ears, insert two celery triangles into the sides of Baby Yoda's head.

Finally, for Baby Yoda's eyes, lay two peppercorns on his face.

Repeat the assembling procedure until you've used up all of your eggs.

Key Lime Spinach Cupcakes

 

Emerald green cupcakes include a nutritious ingredient in the batter, spinach puree! However, the secret remains secure since what you taste is the flavor of fresh lime juice and zest.

 

Ingredients

 

10 ounces frozen chopped spinach (thawed but not drained)

1/4 cup vegetable oil

1/2 cup salted butter that is soft

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

5 teaspoons lime zest (divided)

4 tablespoons fresh lime juice

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup whole milk

1/2 cup sour cream

8 ounces cream cheese

5 cups powdered sugar

1 pinch salt

lime slices (quartered, for garnish)

 

Preheat the oven to 350 Fahrenheit. Prepare 18 muffin cups with paper liners. Calculate out 1 cup of frozen, undrained spinach. Make cupcakes as follows: In a food processor or blender, puree the thawed spinach, its liquid, and the oil until very smooth, stopping to scrape down the sides as required, about 1-2 minutes. Place aside. In a large mixing bowl, cream together the butter and granulated sugar on medium speed. Incorporate the eggs one at a time, beating after each addition until the yolk is completely gone. Mix in the vanilla extract, 1 tablespoon lime zest, 3 tablespoons lime juice, and the spinach puree. The mixture will seem curdled.

Cheese Latkes

 

Serving these pillowy latkes as a dessert to round off the dinner. They taste similar to the sweet filling in cheese blintzes since they are made with farmer's cheese. Unlike the other latkes, which may be cooked ahead of time, cheese latkes are ideally made right before serving. Preparation and cooking time: 40 minutes. Notes: Because these latkes brown faster, keep the oil temperature slightly lower (between 250° and 300°) during frying. They have a propensity to cling to the bottom of the frying pan, so carefully loosen them as you cook.

 

Ingredients

 

3 cups farmer's cheese

6 eggs

3 tablespoons sugar

1 ½ teaspoons vanilla extract

¾ teaspoon salt

1 cup all-purpose flour

Vegetable oil for frying

Maple syrup

Sour cherry preserves

Cinnamon sugar

 

Combine the farmer's cheese, eggs, sugar, vanilla, salt, and flour in a large mixing basin.

Place 1/2 inch oil into a 10- to 12-inch frying pan over medium-low to medium heat. When the oil reaches 300°, remove 1/4 cup of the cheese mixture from the bowl and carefully drop it into the heated oil. To flatten, use a spatula to gently press down. Cook 3 or 4 pancakes at a time, loosening from the bottom as required, for approximately 2 minutes, or until the undersides are golden brown. Heat until the other sides are golden brown, 1 to 2 minutes more.

 

Move to paper towels to drain quickly, then keep warm in a 200° oven while you finish the rest of the pancakes. End up serving with maple syrup, sour cherry preserves, and/or cinnamon sugar while hot.

Round two Halogi Hot Sauce Review

 

I have been given another opportunity to review hot sauce from, Halogi Hot Sauce Co. Just to remind you, they are located in, Sioux Falls, SD.

Nick Curry and Luke Davidson, are the driving force behind these all-natural ingredient hot sauces. They are crafted with the finest of ingredients, as well as fresh peppers, and dried peppers. Along with a combo of different juice's, vinegar, and spices. They are very unique in their flavors, and very versatile to use in many dishes. Each label on the bottle tells a story that is very interesting to read.

Halogi is a Norse Mythology name, but as I told you before there is nothing ancient about these hot sauces. They are not only fresh and crisp in flavor, but the aroma is awesome as well. In some of the hot sauces, there are fresh juices that are used, such as orange, apple, or even lime. Which helps to bring a nice citrus flavor to the hot sauce.

When using any of, Halogi Hot Sauce, you will not taste any bitterness or overpowering salt flavor. Just a wonderful tasting hot sauce that has been uniquely crafted.

I began tasting the new bottles of hot sauce sent over from, Halogi, and breakfast was the first taste. For that I made a Moroccan egg dish, using the Halogi, Valkyriesson hot sauce. When you open the bottle you can recognize all the ingredients by the aroma. You can smell the fresh peppers right away. This hot sauce from, Halogi is very hot, a five-plus on the label. So I would keep this bottle just for adults who can handle the heat. There is even a warning, to let you know such. It's hot! In the bottle, there are fresh peppers and dried as well. Peppers such as Carolina Reaper, ghost, scorpion, and cayenne powder. Then you get the fresh taste of the three types of vinegar used. This is what sets, Halogi Hot Sauce in the unique category. The way that the company used vinegar, and juice to add extra flavor to their hot sauce products. The color is dark and lush looking right through the bottle. And the texture is on the thick side, which helps it stick to your dish. There is no bitterness, just the wonderful flavor profile of the peppers. But again it is HOT!

To start our dinner I created a rich and robust appetizer, bacon jalapeno wraps using, Halogi hot sauce, Ravens Wine. It is a two out of five where heat is concerned. It brings a nice garlic flavor to the hot sauce and has some kick from semisweet Sriracha. There is also habanera, jalapeno's, with some sweetness from the orange juice used in the ingredients. Then it gets even better with chili powder and Serrano peppers. But balanced with brown sugar and maple syrup. Such fresh and unique flavors are what dance's on your palate. The texture is semi-smooth and light and gritty. The aroma that flows from the bottle when you open it, is that of the sriracha. The hot sauce is very delicious and very versatile to use. The peppers really come through most delightfully. A little sweet heat I might say.

Dinner was the main star using, Halogi Hot Sauce, IDunn's Apple. For dinner, I used the hot sauce to flavor a Spanish Beef Hash dish. Even with the unique ingredients of apples, and caramel sauce, it was the perfect choice of hot sauce. Then there is a three out of five heat level from scotch bonnet peppers and habanera. The apple cider vinegar also brought a nice apple flavor to your palate. All the ingredients in this hot sauce were perfectly paired. This is a limited edition, of Halogi Hot Sauce, but hopefully will be around for a while, for everyone to get the chance to try.

Ingredients

1 pound ground beef

2 cups chopped sweet yellow, red, and/or green peppers

1 small onion, chopped

3 garlic cloves, minced

2 small potatoes, peeled and cut into 3/4-inch cubes

2 medium tomatoes, chopped

1 can (8 ounces) tomato sauce

2/3 cup chopped pitted green olives

1/2 cup sliced fresh mushrooms

1/2 cup dry red wine or beef broth

1 tablespoon Halogi IDunn's Apple hot sauce

1 tablespoon Worcestershire sauce

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon Cajun seasoning

Hot cooked rice

 

Cook the beef, peppers, onion, and garlic in a Dutch oven over medium heat until the meat is no longer pink; drain. Combine the potatoes, tomatoes, tomato sauce, olives, Halogi IDunn's Apple hot sauce, mushrooms, red wine, and spices in a large mixing bowl.

Bring the water to a boil. Reduce the heat to low and cook, uncovered, for 30-35 minutes, or until the potatoes are soft. Serve over rice.

It was a pleasure tasting these Halogi Hot Sauce's, and adding them to my dishes, for some scrumptious meals.

If your are interested you can find Halogi Hot Sauce online.

 

www.halogihotsauce.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.