Briana's "recipes to try" blog
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Fruity Summer Sorbets
Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup
Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup
Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger
Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder
Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.(via thepartyunscene)
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DIY S’Mores Milkshake Recipe and Tutorial from Craft Quickies here. You can roast the marshmallows in the oven or toaster oven. First seen at Flamingo Toes here.
(via dylanofuckme)
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No Bake Strawberry Icebox Cake*
ingredients:
3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels
directions:
1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won’t be as pretty. -
Award Winning Maryland Cream of Crab Soup - never out of season!!!
INGREDIENTS:
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons Old Bay Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
DIRECTIONS:
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup. -
2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream
How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve. -
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Cheesy Enchilada Casserole
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or…
Post has been published on http://turvs.net/cheesy-enchilada-casserole/
(via ohmytaco)
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Sausage & Pepperoni Pizza Puffs
Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes… Sausage & Pepperoni Pizza Puffs | Plain…
Post has been published on http://turvs.net/sausage-pepperoni-pizza-puffz/
(via ohmytaco)
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Watermelon Sorbet
(if you have not heard the song Bass Down Low look it up before reading this)
—If you wana eat with me, there are some things you gotta know..
I like my ice cream tasty while keepin’ the calories lowwwww
Okay. I should probably NEVER sing/share that ‘song’ out loud but I WILL share the recipe for this super healthy, super low calorie, and super tasty sorbet!
That’s THREE supers!
So here it is. Ready?
this is really easy to make all you need is:
2 cups Watermelon (press it down when you measure it)
1/4 cup Non-Dairy Milk (of course I chose almond)
Freeze the watermelon for several hours then in a blender or food processor mix with the milk. That’s it. And since it is so low calories, pull off a ‘me’ and eat the whole batch yourself.
That’s right.
Alone. Not sharing. But hey, I shared the recipe! That’s got to count for something..
This might not satisfy your sweet tooth, but it certainly did mine because I am just too good at picking the sweet parts from my watermelons.
I learned it on the beach in Israel ;)
Anyways, happy June! By the time this posts, I will be done with SATs :O Scary thought.
Enjoy!
(via slyth--erin)
