Star's Recipe Book

Yep star is setting up a thread to put recipe's in, I'm a share things and tricks i've found to lose thirty pounds in weight. I'm also gonna post recipies I find on the internet so i can find htem agian and try them. The ones I've Tried I'll probably put a Colored Tried next to just so folks know which one's I've done.

Table of Contents:

Links
Breakfast Dishes
Snack Dishes
Lunch Dishes
Supper Dishes
Deserts
Drinks
Party Favorites
Everything Else

Links:


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Breakfast Dishes:

APPLE PIE OATMEAL

MUFFIN FRITTATAS

BROCCOLI-CHEDDAR FRITTATA

FAST MEXICAN EGG & POTATO BREAKFAST SKILLET

Snack Dishes:

Lunch Dishes:

Colorado Buffalo Chili

Taleggio Grilled Cheese with Bacon and Honey Crisp Apples

Steak Sandwich with Onions, Camembert, Fried Egg, and Chimichurri

Supper Dishes:

Deserts:

3-Ingredient Pumpkin Pie Roll-Ups inspired

S’mores Dip

PUMPKIN CHOCOLATE CHIP COOKIES

Drinks:

CLASSIC COOKED EGGNOG

Party Favorites:

Everything Else:

Holiday Meals, Drinks, Desserts, Snacks

Halloween:

Peanut Butter Cups

3 INGREDIENT HOMEMADE BUTTERFINGERS

PUMPKIN CHAI LATTE

Christmas:

RED VELVET SHORTBREAD COOKIES

3-Ingredient Pumpkin Pie Roll-Ups inspired by Spend With Pennies

Preheat oven to 375 degrees F.
Pop open your crescent dough, separate, and stretch each triangle. Drop a small spoon of pumpkin pie mix onto each triangle and top with half a marshmallow. Roll and repeat.
Place on a cookie sheet lined with parchment paper and bake for 10-12 mins. Serve warm.

APPLE PIE OATMEAL

Simmer a chopped apple in 1/2 cup apple juice and 1 T brown sugar until it's soft. Add 1 cup rolled oats, 1 1/2 cups almond milk, 1 teaspoon vanilla, and some cinnamon. Bring to a boil, reduce to a simmer, cook until it's thickened and soft. Serves 2.

S’MORES DIP

To make it, you’ll need The Trinity:



Chocolate chips, marshmallows, and graham crackers.

Start by heating the oven to 450 degrees:



Empty a bag of chocolate chips into a skillet or oven-safe pan:



Top off with jumbo marshmallows:



Bake for 8 to 10 minutes:



Until the marshmallows are golden brown:



Then break out those graham crackers:



And ~SCOOP~ like there’s no tomorrow:



Brought to us By: Melissa Harrison
BuzzFeed Staff

Link to the page warning it does leave the site.

MUFFIN FRITTATAS

INGREDIENTS
6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion
Yields: 6 Servings

DIRECTIONS

HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.

BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.

INSIDER INFO

These flavorful frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.

Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

BROCCOLI-CHEDDAR FRITTATA

35m TOTAL TIME
10m PREP TIME
25m COOK TIME

INGREDIENTS
1 Pkg. (10 oz.) Frozen Chopped Broccoli
1 Small Carrot, Diced, Optional
1/4 Cup Water
8 Eggs
1/4 Cup Milk
2 Tsp. Prepared Mustard
1 Tsp. Salt
1/8 Tsp. Pepper
3/4 Cup Shredded Cheddar Cheese (3 oz.)
1 Tbsp. Chopped Green Onion
Yields: 4 Servings

DIRECTIONS

COMBINE broccoli, carrot, if desired, and water in 10-inch nonstick skillet. COOK over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.

BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; mix well.

COAT same skillet with cooking spray; heat over medium heat until hot. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.

REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. CUT into wedges.

INSIDER INFO

Packed with broccoli, eggs and cheese, this is a delicious way to include protein and vegetables in a hearty breakfast or skillet supper.

Broil option: After removing from heat, frittata can be broiled, 6 inches from heat until eggs are completely set and no visible liquid egg remains, 2 to 3 minutes.

Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

FAST MEXICAN EGG & POTATO BREAKFAST SKILLET

25m TOTAL TIME
10m PREP TIME
15m COOK TIME

INGREDIENTS
1 Tbsp. olive oil
2 cups frozen potatoes O'Brien
4 EGGS
1/4 cup milk OR water
1/4 tsp. salt
Pepper
1/2 cup shredded Mexican cheese blend (2 oz.)
1/4 cup salsa
1/4 cup crumbled tortilla chips
1 Tbsp. chopped fresh cilantro, OPTIONAL
Yields: 4 Servings

DIRECTIONS

HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.

Meanwhile BEAT eggs, milk, salt and pepper in bowl until blended.

REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted. TOP with salsa, chips and cilantro, if desired.

INSIDER INFO

Scramble Mexican favorites, like cheese, salsa and tortilla chips, for a tasty skillet that’s fast enough for breakfast and filling enough for lunch or dinner.

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

CLASSIC COOKED EGGNOG

25m TOTAL TIME
10m PREP TIME
15m COOK TIME

INGREDIENTS
6 EGGS
1/4 cup sugar
1/4 tsp. salt
4 cups milk, DIVIDED
1 tsp. vanilla
Yields: 12 Servings

DIRECTIONS

BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.

COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.

STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.

INSIDER INFO

A classic recipe for this Holiday drink staple. Use leftovers in pancake or French toast batter.

Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making custard sauce. If you increase the cooking temperature to try to speed the process along, the custard is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.

Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked custard will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees.

Coats a metal spoon: A thermometer is best, but if you don’t have one, use this test for doneness. Dip a metal spoon partway into the custard, then withdraw it. Custard should drip off the spoon, leaving a thin coating that adheres to the spoon. Repeat test as necessary, using a clean spoon each time, until the correct stage is reached.

Beginners may want to cook custard in a double boiler over simmering water. This method takes longer for the custard to thicken, but allows more control and reduces the risk of curdling.

For perfectly smooth eggnog: Pour through a sieve before chilling.

For a richer eggnog: Substitute half-and-half or light cream for some of the milk.

Spice it up: 1/2 tsp. ground nutmeg can be stirred into custard before chilling.

Colorado Buffalo Chili

Ingredients 8 h 40 m 6 servings 219 cals

1 pound ground buffalo

1/2 teaspoon ground cumin

1 pinch cayenne pepper, or to taste

1 (10 ounce) can diced tomatoes with green chiles

1 (10.75 ounce) can tomato soup

1 (14.5 ounce) can kidney beans, drained

1 (15 ounce) can chili beans, drained

1/2 medium onion, chopped

1/2 teaspoon minced garlic

1 Anaheim chile pepper, chopped

1 poblano chile pepper, chopped

2 tablespoons chili powder

1 teaspoon red pepper flakes

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper salt and ground black pepper to taste


Directions

Prep 30 m

Cook 8 h 10 m

Ready In 8 h 40 m


1. Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.

2. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Footnotes

Easy Cleanup
Try using a liner in your slow cooker for easier cleanup.

Taleggio Grilled Cheese with Bacon and Honey Crisp Apples

TOTAL TIME: 0:40 LEVEL: MODERATE SERVES: 4

INGREDIENTS

1¼ lb. Taleggio cheese
12 slice bacon
8 slice rye bread
8 tbsp. unsalted butter
½ c. Dijon mustard
1 Honey Crisp apple


DIRECTIONS

1. Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don’t forget about it!). Remove the orange rind and cut the cheese into slices about 1/4 inch thick.

2. While the cheese is in the freezer, cook the bacon in a large sauté pan over medium heat until brown and crispy on both sides. When the bacon is done, transfer it to a plate lined with paper towels and reserve.

3. Spread each piece of bread with a thin, even layer of butter. Spread the OTHER side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. Yes, I know it will be a little messy. Accept it and move on. This is the reality of grilled cheese. The mess is worth it!

4. Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops—together they make a pair!).

5. Preheat a griddle or nonstick sauté pan to medium. You will most likely have to work in batches, so also preheat the oven to 200 degrees F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the buttered side gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the top onto the bottom so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.

6. Cut the sandwiches in half on the bias and serve hot.

Steak Sandwich with Onions, Camembert, Fried Egg, and Chimichurri

TOTAL TIME: 1:30 LEVEL: MODERATE SERVES: 4

INGREDIENTS

FOR THE CHIMICHURRI

2 bunch fresh cilantro
½ bunch fresh Italian parsley
½ bunch fresh oregano
3 clove garlic
½ white onion
1 Fresno pepper
⅓ c. Extra virgin olive oil
kosher salt
½ c. white vinegar

FOR THE SANDWICHES

Extra virgin olive oil
1 Spanish onion
kosher salt
Pinch of crushed red pepper
2 10-ounce filet mignons
4 Kaiser rolls
½ lb. Camembert
4 large eggs


DIRECTIONS

1. To Make the Chimichurri: In a small bowl, combine the cilantro, parsley, oregano, garlic, onion, Fresno pepper, and olive oil. Season with salt and let sit for 30 minutes.

2. Stir in the vinegar. Just before serving, taste and reseason with salt if needed.

3. To Make the Sandwiches: Coat a large sauté pan with olive oil and toss in the onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the onion until soft, aromatic, and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don’t wash it.

4. Preheat the broiler. Season the steak generously with salt and let sit for 10 minutes before cooking.

5. Coat the pan used for the onion with olive oil and place over high heat. You want to get it REALLY hot—the oil should almost be smoking. Working in batches so you don’t crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.

6. Cut the rolls in half and toast under the broiler.

7. Divide the steak evenly among the 4 rolls. Arrange the sautéed onion in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and transfer to the broiler for 1 to 2 minutes, or until the cheese is really nice and melty.

8. While the cheese melts, coat a nonstick sauté pan with olive oil and bring to medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.

9. Top each sandwich with a sunny-side up egg and finish with a BIG drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness.

Peanut Butter Cups

Makes 12 cups

1-1/3 cups roasted salted peanuts
2 teaspoons honey
1 teaspoon canola oil
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
12 ounces dark chocolate, finely chopped


Preheat the oven to 350 degrees F. Toast the peanuts on a foil-lined sheet pan until they are lightly browned and fragrant, about 7 minutes.

Line a 12-cup muffin pan with paper inserts.

Allow the peanuts to cool. Then transfer to a food processor, and process for 3 minutes until the peanuts are the consistency of fine breadcrumbs scraping down the sides of the bowl with a spatula as necessary. Add the honey, oil, sugar, vanilla extract and salt, and process until fully incorporated.

Divide the peanut filling into 12 balls about 2 teaspoons each. Flatten the balls into disks that will fit inside the muffin cups without touching the sides.

In a medium saucepan bring 1 inch of water to a low simmer. Place the chocolate in a heatproof bowl over the saucepan without the water touching the bottom of the bowl. Stir frequently until the chocolate is glossy, smooth and fully melted. (Alternatively, melt the chocolate in the microwave in 30-second blasts stirring to distribute the heat.)

Place about 2 teaspoons of chocolate in the bottom of each muffin cup. Top with a peanut butter disk gently pressing it, so chocolate partially coats the sides. Cover the peanut butter with about 1 teaspoon of chocolate smoothing it out with the back of a spoon.

Let the peanut butter cups sit at room temperature for at least 4 hours until they harden. Store in an airtight container, but do not refrigerate.

3 INGREDIENT HOMEMADE BUTTERFINGERS

INGREDIENTS:

8 oz candy corn
8 oz peanut butter
1 1/2 cups dark chocolate chips
2 tbsp oil (optional)


DIRECTIONS:

1. Pour candy corn into a microwave safe bowl. Microwave for 1 minute and stir. Microwave again for another 30 seconds and stir again. If candy corn is not completely melted, continue to microwave and then stir at 30 second intervals until candy corn is completely melted.

2. Add in peanut butter and mix until thoroughly combined. If candy corn hardens, microwave for another 30 seconds and then stir to mix. Pour mixture into a 7 x 3 pan lined with parchment paper and press to evenly distribute. Place in freezer for about 10-15 minutes until it hardens.

3. Meanwhile, melt chocolate in another microwave safe bowl for 30 seconds and then stir. Microwave again and stir, continuing at 30 second intervals until chocolate is completely melted. (Mine needed about 1 1/2 minutes total). Careful not to overcook the chocolate. If you want to make the chocolate thinner and easier to coat, add in 2 tsbp of oil and stir into chocolate, until completely mixed.

4. Remove candy corn mixture from freezer. Using a sharp knife, cut into butterfinger bar sizes (or whatever size you prefer). I did mine about 1 inch by 2 inches. Dip buttefinger in melted chocolate. Make sure to coat both sides. Then place on a cooling rack that has parchment paper underneath. Let the chocolate set with the drippings falling onto the parchment paper below. Repeat with remaining bars. Once finished, place bars in freezer to set.

RED VELVET SHORTBREAD COOKIES

1¼ Cups All-Purpose Flour
2/3 Cup Sugar
2 Tablespoons Unsweetened Cocoa Powder
¼ Teaspoon Salt
1 cup Unsalted Butter, cut up into small cubes
1 Tablespoon Red Food Coloring

Decoration
4 Ounces dark chocolate, coarsely chopped
1/2 cup heavy cream
Red and green Nonpareils

Directions
1. Preheat oven to 325 degrees F. In a stand mixer, combine flour, sugar, cocoa powder, and salt and mix for about 30 seconds on medium speed. Add butter and red food coloring. Continue to mix on medium to high speed until dough comes together and you can squeeze it into a ball shape.

2. Knead dough into a ball and then Roll out dough to a 1/2-inch thickness. Using cookie cutter shapes of your choice, begin cutting cookies from dough. Place cutouts 1 inch apart on parchment paper lined cookie sheets. Press dough scraps together and reroll and make more cookies until dough is used up.

3. Bake in the preheated oven for about 15 minutes for small cookies or 20 minutes for bigger cookies until centers are set. Transfer cookies to a wire rack; let cool.

4. In a small saucepan, heat heavy cream until it just begins to boil. Turn off stove and pour the heavy cream into a small glass bowl containing the chopped chocolate. Stir until you have a smooth chocolate ganache.

5. Dip half the cookies into the chocolate. Then add some sprinkles. Place cookies on parchment paper until the ganache has cooled and set. Makes about 24 cookies.