FYI

 

Caramel Apple Pie Bombs

 

These fantastic Caramel Apple Pie Bombs are the simplest dessert dish you've ever cooked, yet they are crazily delicious! Crescent rolls stuffed with apple pie filling and caramel !!! 

 

Ingredients

8 oz. can of refrigerated crescent rolls (8 crescents)

8 unwrapped caramel candies (one for each crescent)

1/2 cup chopped apples from apple pie filling (1 Tbsp. for each crescent)

Cinnamon sugar mixture

 

Directions

Heat the oven to 350°F and prepare a baking sheet with parchment paper.

Unroll the crescent roll dough and cut it into triangles.

 

Roll each triangle firmly, seal the edges, then roll between your hands to form the ball.

 

Roll each ball in the cinnamon sugar mixture and place it on a baking sheet 2 inches apart.

 

Cook the bombs for 12-15 minutes, just until golden brown.

 

Serve immediately.

Steak

 

Food Humor

 

Food Humor

 

FYI

 

Food Humor

 

Egg Bread Bowls

 

 Try this easy breakfast meal. It's the entire egg and toast combination in one convenient container.

 

Ingredients

8 crusty dinner rolls

8 large eggs

1/4 cup chopped mixed herbs (parsley, chives, and tarragon)

2 Tbsp. heavy cream

Seasoning Salt

4 Tbsp. grated Parmesan

Garlic

 

Heat your oven to 350oF.

Remove some bread off the top of each dinner roll until there is a hole large enough to fit an egg.

Place the rolls on a baking sheet with a rim.

Fill each roll with an egg, then top with herbs and a dollop of cream. Season with salt and pepper to taste. Garnish with Parmesan.

Bake for 20 to 25 minutes, or until the eggs are set and the bread is toasted.

Enjoy when still warm!

Air Fryer Cinnamon Churro Bites with Caramel Sauce

 

Churro Bites are a delicious take on a traditional Spanish delicacy! They are quite simple to create, which is a good thing because they go quickly!

A flaky pastry that gets its exceptional crispiness from an air fryer rather than oil. Then it's dipped in a rich caramel sauce and coated in a sweet, cinnamon coating.

 

Making Churro Bites in the Air Fryer

 

Step 1: Preheat the air fryer for 2 minutes at 400°F.

 

Step 2: Thaw the puff pastry for a few minutes at room

temperature, or until it can be easily unfolded.

 

Step 3: In a medium mixing dish, combine the cinnamon and sugar while the dough is thawing.

 

Step 4: Using a sharp knife, cut the pastry into 8 rows and 8 columns of equal size squares.

 

Step 5: Arrange the pastry squares in the preheated air fryer basket, trying not to overlap or contact them.

 

Step 6: Bake for 6 minutes at 400°F. After 3 minutes, remove the air fryer basket and gently shake it to assist the pastry browning evenly. Repeat for another minute, or until the pastry is golden brown.

 

Step 7: Quickly sprinkle the pastry with cinnamon sugar, carefully tossing it until entirely coated.

GRILLED VEGGIE KEBABS WITH CREAMER POTATOES & TOFU

 

This meal may be served in a variety of ways, including on a skewer as a quick finger food appetizer, as a delightful side alongside a veggie burger, or on a bed of rice, quinoa, or couscous as an easy entrée!

 

MARINADE & GLAZE

¼ cup maple syrup

3 tbsp soy sauce

2 tbsp bbq sauce

1 tbsp sriracha

½ tbsp olive oil

pinch garlic powder

 

VEGGIE SKEWERS

½ package of Little Potatoes

1 package of extra-firm pressed tofu

1 small zucchini chopped into large chunks

1 large bell pepper cut into large

4-5 large mushrooms cut into extra-large

¼ red onion cut into large chunks

 

Combine all of the marinade ingredients. Tofu should be cut into big 3"-1" pieces. Marinate the tofu for about an hour. Preheat your oven to 450F after marinating.

Prepare Little Potatoes. Place the foil tray on top of a large baking sheet. 10 minutes in the oven

After 10 minutes, slide the potato tray to one side of the baking tray. Arrange the marinated tofu cubes on the other side of the baking pan lined with parchment paper. Any extra marinade should be saved. 15 minutes in the oven Before baking for another 10 minutes, flip the tofu and mix the potatoes.

 

In a small saucepan over medium heat, warm the remaining marinade while the tofu and potatoes bake. Cook for 5 minutes, or until slightly thickened.

A little coat of oil should be sprayed or brushed onto a hot grill. Precook the veggies for about 5 minutes, or until just soft. During cooking, season with a small sprinkling of salt.

Alternate skewering a mix of veggies, tofu, and potatoes, making sure to have an equal quantity of each food per skewer, beginning and finishing with a piece of tofu or potato. Brush the skewers with the glaze and cook until the vegetables are soft. Serve with any leftover glaze on the skewers.

Chicken and Waffles

 

A wonderful Southern dish, that the whole family will enjoy!

 

Ingredients

For the marinade:

2 cups buttermilk

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

½ teaspoon cayenne pepper

8 boneless, skinless chicken thighs

 

For the waffles:

2 ¾ cups milk, divided

⅓ cup plus ¼ teaspoon sugar, divided

¼ teaspoon active dry yeast

7 tablespoons unsalted butter, melted, plus more for greasing the waffle iron

2 large eggs, separated

3 ¼ cups all-purpose flour

 

For the coating:

Canola oil, for frying

1 ½ cups all-purpose flour

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

1 cup buttermilk

Cooked, crispy bacon and maple syrup, for serving

 

Marinate the chicken by combining the buttermilk, onion powder, pepper, salt, and cayenne in a large glass mixing bowl or ziptop bag. Submerge the chicken in the sauce to properly coat it. Refrigerate for at least 12 hours and up to overnight.

Make the waffles as follows: Preheat the oven to 250 degrees Fahrenheit. Warm 1/4 cup milk with 1/4 teaspoon sugar in a medium pot over low heat for 2 minutes. Remove from the heat, add the yeast, and let it bloom for 15 minutes, or until it foams.

Whisk in the remaining sugar, melted butter, and egg yolks to the milk-yeast mixture. Whisk in the flour, followed by the remaining 2 1/2 cup milk, until smooth. Whip the egg whites in a stand mixer fitted with the whisk attachment for 3 minutes on high speed, then fold them into the waffle batter.

Butter a waffle iron and cook the waffles, 1/2 cup batter at a time, according to the manufacturer's directions. While you cook the chicken, keep the waffles warm on a sheet pan in the oven.

Cook the chicken: Heat a cast-iron skillet with 112 inches of oil to 350°F.

Whisk together the flour, onion powder, pepper, salt, and cayenne pepper in a medium mixing bowl. In a separate basin, combine the buttermilk. Allow the excess marinade to drain off the chicken before removing it from the marinade. Coat the chicken in the flour mixture first, then in the buttermilk, and then in the flour mixture again, brushing off any excess at each stage.

Working in batches, fry the chicken until golden brown and cooked through 7 to 8 minutes, rotating once, and allowing the oil to come to a temperature between batches. Keep heated in the oven between batches by transferring to a platter. Immediately serve with bacon and maple syrup.

Blackburn's Monster Sauce Review

 

Today I got to make so really yummy dishes with, Blackburn's original Monster Sauce, Rogue Red Chili to be exact.

The creator behind this wonderful tasting hot sauce is author and musician, Lyle Blackburn. His signature hot sauces and other products are unique in many ways.

Lyle Blackburn is a native Texan recognized for his literature, music, cinema, and cryptid research efforts. He is the famed author of various books, including "The Beast of Boggy Creek," as well as the narrator/producer of documentaries such as The Moth man of Point Pleasant and The Boggy Creek Monster. Lyle is also the creator of the rock band Ghoultown and has been on series such as Monsters and Mysteries in America, The UnXplained, Finding Bigfoot, and Strange Evidence.

His products range from cryptozoology books to his amazing delicious hot sauces.

This ideal combination of peppers and spice originates from the wilds of Texas and the enigmatic Mexican desert. Lyle Blackburn, the famed monster hunter, and musician, hand-picked it to make your palate quiver and your thoughts blaze with adventure. Use your favorite dishes for breakfast, lunch, and dinner to spice up your life!

His RogueRed Chili Monster sauce is very versatile, you can put it on everything and anything. And being his signature sauce, the focus is the taste, with a nice mild-medium heat level.

It has the perfect blend of chili peppers, jalapenos, garlic, and other flavors that make this sauce a party on your food and palate.

For breakfast, I made some fried eggs onto of fried potatoes and tomatoes all seasoned with nothing but, Blackburn's, original Monster Sauce, Rogue Red Chili. It was so tasty, and the heat level just perfect, especially for the first meal of the day. And also it added wonderful additional color to my potatoes.

Dinner was the next stop for some Monster Sauce. And for that, I made some hot sauce shrimp. This Roque Red Chili hot sauce is so much more than just a hot sauce. It's a condiment meant for your morning eggs, to a kick in some dip. You not only get a fantastic flavor to your dishes but some added color, that makes your dishes stand out. Because the heat level of hot sauce is medium, start with one tablespoon and add more as desired. Here's how to make it!

INGREDIENTS

 

1 ½ pound large shrimp, peeled and deveined or shell-on

 Kosher salt

3 tablespoons unsalted butter, cold and cubed

1 tablespoon Blackburn's Roque Red chili monster hot sauce, plus more to taste

2 tablespoons olive oil plus more as needed

6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

 

Prepping

 

Dry the shrimp and season them with 1 teaspoon salt. In a large mixing bowl, combine the butter and spicy sauce.

In a large (12-inch) cast-iron skillet, heat the oil over high heat. Cook until the scallions are softened and browned in places, 1 to 2 minutes. Combine the scallions, butter, and spicy sauce in a mixing bowl.

 

Cook your shrimp after adding, stirring occasionally, until the shrimp are golden brown, 2 to 3 minutes, adding additional oil if the pan is dry. Cook until the fish is opaque all the way through, 1 to 2 minutes more.

Remove the shrimp and any liquids to a mixing bowl with the butter, spicy sauce, and scallions. Toss until the butter is melted and the shrimp is glossy. Taste and adjust with extra Monster sauce and salt as desired.

If you are interested in Blackburn's original Monster sauce, Roque Red Chili, or other products, head over to their online store or Faire.

 

www.lyleblackburn.com/monstersauce

 

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.

 

Chicken Katsu/Tonkatsu Sauce

Tonkatsu sauce, commonly known as katsu sauce, is a sweet and tangy condiment used in Japanese cuisine.

 

The is usually used as a dipping sauce for Japanese deep-fried cutlets such as Tonkatsu or chicken katsu, but it also goes very well with Takoyaki, Ebi Fry, croquettes, or sandwiches.

 INGREDIENTS

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp oyster sauce or soy sauce

1/2 tbsp sugar or brown sugar

 

Directions

In a mixing bowl, combine all of the ingredients, adjusting the serving size as needed. Refrigerate in a sealed jar for up to 1 month. Cheers!

Biscuit Test

 

Food Humor

 

Food Humor

 

Golden Oreo Cake

 

Layers of golden Oreo cake topped with a delectable cookie buttercream and a simple white chocolate ganache. Your favorite cookies and cream cake in the vanilla form!

 

Golden Oreo Cake:

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter at room temperature

1 1/2 cup granulated sugar

3 large eggs at room temperature

1 1/2 tsp clear vanilla extract

1 cup milk at room temperature

1 cup chopped Golden Oreos 10 regular cookies,

 

White Chocolate Ganache:

3.75 oz white chocolate finely chopped

1.5 oz heavy cream

white or violet color gel

 

Preheat the oven to 350°F for the Golden Oreo Cake. Line three 6" cake circles with paper and grease and flour them.

Inside a medium mixing basin, combine the flour, baking powder, and salt. Place aside.

Cream the butter and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy (about 3mins). Reduce the speed to low and add the eggs one at a time, completely integrating each addition. Add the vanilla extract.

Alternating between adding the flour mixture and the milk, beginning and finishing with the flour (3 additions of flour and 2 of milk). After each addition, fully incorporate. Add in the chopped Oreos gently.

Bake for approximately 30 minutes, or until a toothpick inserted into the middle comes out rather clean.

Set the cakes on a wire rack to cool for 10 minutes before turning them out.

 

 

Golden Oreo Buttercream:

In the bowl of a stand mixer, beat together the egg whites and sugar until mixed. *

Place the bowl over a saucepan of boiling water and whisk frequently until the mixture is hot and no longer gritty to the touch, or a candy thermometer reaches 160F. 

Set the bowl of your stand mixer and whisk on medium-high until the meringue is firm and cold. Change to the paddle attachment. Mix in the cubed butter gradually until creamy.

Arrange Oreo centers in a microwave-safe basin while the buttercream is whipping. Heat in 10-second intervals until you can whisk them into a paste. Whip the buttercream with this paste and the clear vanilla extract until smooth.

1 cup of buttercream is reserved for dollops on top.

Whip the remaining buttercream with the Golden Oreo cookie crumbs until creamy. If desired, add a few drops of gold color gel to the buttercream.

Animal Style French Fries

 

Animal-Style Golden brown French fries with melty American cheese, creamy melting caramelized onions, and a unique fry sauce.

 

1 large onion, finely chopped (about 1 ½ cups)

2 teaspoons butter

Kosher salt

2 tablespoons plus 2 teaspoons mayonnaise

1 tablespoon ketchup

2 teaspoons sweet pickle relish

1/2 teaspoon sugar

1/2 teaspoon distilled white vinegar

4 slices of deli-cut American Cheese

2 lbs russet potatoes, peeled and cut into ¼-inch fries

 

While you prepare the rest of the ingredients, keep the sliced potatoes in a dish of cold water.

In a skillet over medium-high heat, melt 1 tablespoon of butter until it shimmers.

In a pan, combine onions and 12 teaspoons of kosher salt.

Lower heat to medium-low and simmer, tossing and turning regularly, for 15 minutes, or until onions are fully browned.

When the onions start to crackle fiercely and seem dry, add 1 tablespoon of water to the skillet and mix. Cook until the water evaporates and the onions begin to sizzle again.

Repeat the procedure 3 times more, adding 1 tablespoon of water with each repetition, until the onions are melty soft and dark brown.

Remove to a small dish and put away, leaving any remaining butter in the pan.

To prepare the animal fry spread, use the following ingredients: In a small mixing bowl, combine the mayonnaise, ketchup, relish, sugar, and vinegar.

Pat the potatoes dry. Heat the oil to 365°F. Fry for 3-4 minutes, or until the fries begin to become a lighter color.

Remove with a slotted spoon and repeat the process with the next batch.

After the potatoes have cooled, place them back in the heated oil and cook for another 2-3 minutes, or until golden brown.

Cover fries with pieces of American cheese, melted onions, and the animal-style spread on a dish.

Serve right away!

Food Humor

 

Cream Cheese Banana Bread

 

Light, moist, and delicious Cream Cheese Banana Bread! Cream Cheese Banana Bread is one of the most delicious loaves you'll ever cook! Ideal for breakfast, snacking, and dessert!

 

INGREDIENTS

 

For bread:

1 egg

1 cup brown sugar

¼ cup vegetable oil

1 tablespoon vanilla extract

¼ cup sour cream

2 mashed ripe bananas

½ teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

1 cup all-purpose flour

 

For Cream Cheese mixture:

1 egg

½ cup granulated sugar

4-ounce cream cheese, softened

3 tablespoon all-purpose flour

 

Preheat the oven to 350 degrees F. Set aside one 8.5 x 4.5 x 3-inch loaf pan sprayed with floured cooking spray or greased and dusted.

Combine together the egg, brown sugar, vegetable oil, sour cream, and vanilla in a large mixing dish. Mix in the mashed bananas.

Mix in 1 cup all-purpose flour, baking powder, baking soda, and a sprinkle of salt with a spoon until just mixed. With a spatula, distribute half of the banana batter into the buttered loaf pan. In a large bowl, combine the cream cheese ingredients and distribute them over the top of the mixture.

Baked cabbage steaks

 

Preheat oven to 400°F. Wash and remove outer leaves, trim stem, and cut 1 to 1 1/2 inch steaks. Brush both sides with olive oil, garlic salt, and pepper. 30–40 minutes in the oven I prefer mine around 40 minutes so the edges start to brown. It's wonderful and low in calories.

Hawaiian Fruit Salad

 

Delicious creamy Hawaiian fruit salad is bursting with luscious fruit and cheesecake taste! It's quick and easy to make and it's always a hit!

 

Ingredients

 

1 (8-ounce) package of cream cheese , at room temperature

7 ounces marshmallow creme

1 pound strawberries hulled and sliced

1 (20-ounce) can of pineapple chunks drain

1 (10-ounce) can of mandarin oranges drain

2 kiwi peeled and cut

1 banana cut into coins

 

Whip the softened cream cheese in a medium mixing bowl with a handheld mixer until frothy. Mix in the marshmallow cream until well blended.

With a big spoon, fold in the strawberries, pineapple, oranges, kiwi, and banana.

Place in the refrigerator until ready to serve. It is best if served within a few hours.

Bacon Ranch Chicken Salad

 

 

This Bacon Ranch Chicken Salad is full, healthful, and delicious for lunch or supper! Ranch dressing and bacon tastes take this Chicken Salad Recipe to the next level! Lunch that is low carb and keto friendly.

 

Ingredients

2 Lbs Chicken Breast cooked, chopped

5 Slices of Bacon  cooked, chopped

2 Celery Ribs  sliced

1/4 Cup Finely Chopped Red Onion

Handful of Fresh Parsley chopped

1 Tablespoon Fresh

2-3 teaspoons Dry Ranch Seasoning

1 cup Mayonnaise

A squeeze of Lemon Juice

Salt/Pepper  to taste

 

Instructions

Cook the chicken according to your preference. The chicken is poached. Set aside the chopped vegetables.

Prepare the bacon.

Blend all of the ingredients. Mix until completely mixed.

Enjoy cold with toast, tortillas, or a salad.

Ten ingredients or less

 

Who will not appreciate a dish with ten or fewer ingredients? Here you'll discover a variety of savory and sweet plant-based dishes prepared largely from pantry goods.

 

Salad with chopped kale, BBQ chicken, crunchy chickpeas, avocado, and ranch dressing.

1 bunch kale, stems removed and finely chopped

2 boneless skinless chicken breasts

1 cup of your favorite BBQ sauce (plus 1/4 cup)

1 can chickpeas, rinsed and drained

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

your favorite ranch dressing  

1 avocado, diced

 

In the instant pot, combine the chicken and 1 cup of Combine chicken and 1 cup of BBQ sauce in the instant pot bbq sauce. Shut the lid and make sure the valve is set to seal. Cook for 12 minutes on high pressure, then remove pressure manually.

Remove the chicken and shred with two forks, then return to the Instant Pot and top with extra BBQ sauce if preferred. Save until ready to use.

 

Heat the oven to 425 degrees. Set aside a baking sheet lined with parchment paper.

Following rinsing and draining the chickpeas, pat them dry with a paper towel and place them on the prepared baking sheet. Toss with olive oil, salt, garlic powder, and paprika in a uniform layer and bake for 25-35 minutes, or until crisp. They will get crisper as they cool. Toss the chopped kale, chicken, chickpeas, and avocado with your preferred ranch dressing, homemade or store purchased, in a large mixing dish. Serve immediately and enjoy!

 

 

 

Pacific Northwest Cookie Co. Product Review

 

It all started with the family and the PNW cookie recipe. You could argue that life doesn't get much better when you have a warm chocolate chip cookie in your hand.  Then,  when the family realized one of their family members had severe food allergies and intolerances. They understood right then that their cookies would have to be radically recreated, but without sacrificing flavor, texture, or consistency. And from there Pacific Northwest Cookie Co. was born.

The company has a good amount of information to read on their website, which is a great read to learn more not only about the company, but the amazing people behind the product.

The cookies are huge, big enough to share, and you'll never know they are vegan, gluten-free, and soy free. There are no preservatives, or chemicals in any of the cookies made. There's a lot of love in these cookies from, Pacific Northwest Cookie Co. and you taste it in every bite. It's nice to have a treat that you feel safe eating.

There are several flavors to choose from, and each one is a healthy choice, with minimal ingredients. Even being a vegan cookie, you still get an amazing flavor and texture.

Pacific Northwest Cookie Co. is a certified Military spouse-owned company, that gives you certified vegan cookies. A proudly women-owned business.

My box of these monster cookies from Pacific Northwest Cookie Co. included six of their flavors. So let me tell you how the family and I enjoyed them.

The first cookie up was the peanut butter. You would never know that these cookies were vegan. They taste like a cookie Grandmom would bake in the kitchen. As all the cookies were, it was nice and soft and so chewy. The peanut butter taste was a perfect rich balance. It just melted in your mouth. The only downside to any of these cookies, is you don’t want to SHARE!!! It was the perfect cookie to dunk in a cold glass of milk.

For the double chocolate cookie, from Pacific Northwest Cookie Co. I decided to melt some white chocolate on half of it for my Grandson. Even with the melted chocolate on it, it held up beautifully. And might I just add, I snuck a bite, and it was a party in my mouth. You don't just get one flavor of chocolate, but two, it's double the fun. It's nice having a healthy alternative to when you crave chocolate.

Also from Pacific Northwest Cookie Co., was a huge chocolate chip cookie. And there was no skimping on the chips. Every bite reminds you of a homemade cookie that you just baked. It's moist and chewy, and just luscious. Any of these cookies are a wonderful treat any time of the day or night. They pair so well with not only cold milk but hot tea or coffee.

The double chocolate cookie was so good with white chocolate melted on the one side I decided to do it again with a molasses cookie sent over from PacificNorthwest Cookie Co. and on top a dusting of granulated brown sugar. It was truly a rich and finger-licking good treat. The cookie had just the perfect balance of molasses and was soft and chewy. A very sophisticated cookie from PNW.

For the snickerdoodle and oatmeal raisin cookies PNW sent, I put them together with some vanilla ice cream in the middle for a special treat. You still got to taste the two separate cookies in each bite. This dessert treasure was delicious. Especially with the two super good soft and chewy cookies from PNW.

In the online store, you can grab some yummy vegan cookies and other products as well. You can also find Pacific Northwest Cookie Co. on QVC.

Grab some for your family and friends, they are a real healthy treat!

 

www.pnwcookies.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.