Garlic Herb Roasted Potatoes Carrots and Green Beans

Ingredients
1 1/4 lbs. baby red potatoes, halved and larger ones quartered
1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
3 Tbsp olive oil, divided
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
Salt and freshly ground black pepper
12 oz. green beans, ends trimmed, halved
1 1/2 Tbsp minced garlic (4 cloves)

Instructions
Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
Recipe source: Cooking Classy
Recipe Notes
Try to cut each separate type of veggie about the same size as each other so they roast evenly.

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Easy Homemade Whipped Cream Frosting

“This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit — not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.”You May Like Grandma’s Polish Cookies

INGREDIENTS:

This recipe makes 5 cups

1 (8 ounce) package reduced-fat cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups of heavy cream.

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak

Source : allrecipes,com

Chorizo And Potato Croquettes

INGREDIENTS
For the croquettes:
4 chorizos, diced (or substitute spicy Italian sausage)
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon of ground cumin
3 eggs, beaten and divided
2 tablespoons of milk
2 cups panko bread crumbs, divided
1 cup of grated Monterey Jack or Gouda cheese
2 cups cold mashed potatoes
Salt and ground pepper, to taste
Canola or vegetable oil for frying
For the avocado aioli:
1 garlic clove, minced
1/2 cup mayonnaise
1 avocado, peeled and pitted
1 tablespoon fresh lime juice
1/4 cup fresh cilantro leaves
Salt to taste

PREPARATION
Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
Dip each ball into the other beaten egg, then the breadcrumbs.
In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked — cooking in small batches keeps the croquettes from crumbling while they’re frying.
For the avocado aioli, put all the ingredients into a blender and puree until smooth.
Enjoy!

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Slow Cooker Root Beer Baked Beans

INGREDIENTS
1 (15 oz.) can baked beans
1 (15 oz.) can chili beans
1 (15 oz.) can pork and beans
8 slices bacon, cooked and diced
1 (12 oz.) bottle root beer, do not use diet
1 cup favorite BBQ sauce
1 small onion, finely diced
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground pepper, to taste

PREPARATION
Whisk together root beer, barbecue sauce, mustard and Worcestershire sauce in a medium bowl and set aside.
Place all beans, diced bacon and onion in slow cooker, then top with barbecue sauce mixture and stir together until fully incorporated.
Cover slow cooker and cook on high for 4 hours, then cook uncovered until desired consistency is reached.

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The Amazing Ambrosia Salad

Ingredients

1 8 oz tub Cool Whip (lite is fine)
½ cup sour cream (light is fine)
1 11 oz can mandarin oranges, drained
1 20 oz can crushed pineapple, drained
10 oz jar maraschino cherries, drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
¾ cup chopped nuts (pecans, walnuts, cashews) optional


Instructions

Fold sour cream into Cool Whip in a large serving bowl.
Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
Serve immediately or refrigerate until serving.


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THE BEST DIP IN THE WORLD

Ingredients:
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion

Instructions:
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Source: tomatohero,com/the-best-dip-in-the-world/

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Red Berry Pudding

30 minutes to prepare serves 4-6

INGREDIENTS
1 cup strawberries, hulled and quartered
1 cup blackberries
1 cup raspberries
1 cup cherries, seeds removed
½ cup sugar
¾ cup water, divided
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cinnamon stick
1 teaspoon vanilla extract

PREPARATION
Add fruit, sugar, and ½ cup water to a saucepan and set heat to medium. Stir frequently until mixture comes to a boil. Drop cinnamon stick into mixture and stir to release flavor. Reduce heat and allow fruit to simmer and break down.
Stir in vanilla extract. Whisk together cornstarch and ¼ cup water (or juice) and stir to combine with fruit mixture. If needed, add more water (or juice) if compote becomes too thick.
Turn off heat and remove cinnamon stick. Stir in 1 tablespoon lemon juice.
Pudding may be served warm or cold, and topped with whipped cream or fresh sweet cream.

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4-Ingredient Crispy Roasted Potatoes

INGREDIENTS
2 pounds baby red potatoes, cut into wedges
1 (1 oz.) package dry onion soup mix
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary, minced
Sea salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.
Once potatoes are fork tender, remove from oven, serve hot and enjoy!

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Brownie Cookie Recipe

INGREDIENTS
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder not Dutch-processed
1 cup pecans chopped, optional
1/2 cup mini semisweet chocolate chips


INSTRUCTIONS
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.


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Cinnamon Spice Neiman Marcus Bars

INGREDIENTS
1 (15.25 oz.) box spice cake mix
4 eggs, divided
1/2 cup (1 stick) unsalted butter, melted
4 cups powdered sugar
1 (8 oz.) package cream cheese, room temperature
1 tablespoon cinnamon
1/4 teaspoon salt

PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, beat 2 eggs and melted butter into spice cake mix, mixing until smooth batter comes together.
Pour into greased baking dish and set aside.
In a separate bowl, beat cream cheese for 3 minutes, or until smooth and fluffy, then beat in remaining eggs, powdered sugar, cinnamon and salt. Beat for another 2-3 minutes, or until fully combined and smooth.
Pour cream cheese mixture over cake batter and gently spread into an even layer that fully covers the cake.
Place baking dish in oven and bake for 35-40 minutes, or until edges are just lightly browned and center is almost set, but still has a slight jiggle in the middle.
Remove from oven and let cool before slicing.
Slice, serve and enjoy!

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