SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS

INGREDIENTS

1 box Betty Crocker™ Reese's™ Peanut Butter & Chocolate cupcake mixWater, vegetable oil and eggs called for on cupcake mix box18 paper lollipop sticks18 Reese's® Peanut Butter Cups® Unwrapped Mini cups (from 8-oz bag)1 package (16 oz) vanilla-flavored candy coating (almond bark)Colored candy sprinkles or other candy decorations, if desired

DIRECTIONS

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.




Source -here-

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Healthy School Lunch Ideas

My daughter is about to start kindergarten. We are super excited! She cant wait to learn and make friends. And I can’t wait to have a few silent moments to myself! Hey, don’t judge. She is in her nonstop talking phase.

Besides silence, I am also looking forward to making her lunches. I don’t think I’ll be one of those moms that creates a lunch that is a 3-D representation of her favorite cartoon character. But, I will add a few extra special touches to remind her that I love her every day at lunch.

Ingredients
11 ounces Fresh Blueberries (approx 2 cups)
Zest of 2 Lemons (1 Tb)
1 (6oz) container Vanilla Yogurt
1/2 teaspoon Sugar (optional)

Instructions
Mix all ingredients.
Store in refrigerator.



Source -here-

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Sweet Chili Flanken Ribs

You see, I planned to make these a few weeks ago. The night before I wanted to cook them, before I went to bed, I whisked the ingredients for the marinade together, put it all in a bag, gave it a good shake and refrigerated it. I knew they were going to be good. I could already tell.

Fast forward to the next night when it was time to grill. I preheat the grill, removed the ribs from their sweet chili sauce bath, placed them on the hot grill and anxiously awaited perfectly cooked flanken ribs.

Then, I kid you not, not 1 minute after I set the last rib on the grill, my grill made a lovely puft puft puft psssss sound.

Ingredients:
3/4 cup sweet chili sauce
2 tablespoon soy sauce
2 tablespoons rice vinegar
3 cloves garlic, minced
2 3/4 - 3 pounds flanken cut beef ribs


Instructions:
Whisk chile sauce, soy sauce, rice vinegar and garlic together in a bowl.

Place ribs in a resealable plastic bag. Pour marinade over the top and seal. Shake to coat ribs in marinade. Refrigerate 8 - 10 hours or overnight, turning once to redistribute the marinade.

Preheat grill (or grill pan) to medium-high heat. Remove ribs from marinade and grill 2 - 3 minutes per-side. Transfer to a plate and serve.

Source here

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One Bowl Gingerbread Cake with Mango Vanilla Jam

Maybe the easiest gingerbread cake recipe ever with sweet tropical mango jam filling and topped with a simple vanilla glaze.

Ingredients

• For the Gingerbread Cake
• 1 cup sugar
• 2½ cups all purpose flour
• 3 tbsp powdered ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• 2 tsp. baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup soured milk
• ½ cup fancy or light molasses (not cooking molasses or blackstrap molasses)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger root (optional)
• For the Mango Vanilla Jam
• 3 ripe mangoes, finely diced
• ¾ cup sugar
• ½ cup water
• 1 vanilla bean
• For the Vanilla Glaze
• 2 cups icing sugar
• approximately 3 tbsp milk
• ½ tsp vanilla extract

Instructions
For the Gingerbread Cake
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.
For the Mango Vanilla Jam
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake.
For the Vanilla Glaze
Mix all ingredients together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.
Spread the vanilla glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.


Source here

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Strawberry Cake Recipe

This is a light and moist strawberry cake recipe sure to delight the strawberry lovers for dessert. The strawberry cream cheese frosting is perfect, not too sweet yet not too bland for the strawberry flavor of the cake. It can be frosted with chocolate fudge frosting instead of the cream cheese frosting, for those who love chocolate covered strawberries in cake form.
Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries

Strawberry Cake Directions:
1. Preheat oven to 350 degrees F. Lightly grease 2 round 9-inch cake pans.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.

3. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
4. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
5. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.


source Ricepe here

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Roasted Asparagus with Mushrooms

Directions:

1. 1
   Preheat oven to 425*.
2. 2
   In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
3. 3
   Spread the vegetables in a single layer.
4. 4
   Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
5. 5
   Place vegetables on a serving platter.
6. 6
   Sprinkle vegetables with vinegar and toss gently to combine.
7. 7
   Season with additional salt and pepper as desired.
8. 8
   Serve warm or at room temperature.
9. 9
   Makes 4 servings.
    
   source :asparagus

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The Perfect Pulled Pork Recipe

Think pulled pork and the connection is straight to the southern states of America. In Britain we have had a love of this food for a very long time, for so long it is now considered one our main stream foods.

Ingredients

• 3 tbsp  smoked salt if available (Halen Môn make a good one)
• 3 tbsp soft brown sugar
• 1 tsp ground coriander
• 2 tsp hot chilli powder
• 2 – 2.2kg  shoulder of pork, with bone
• Salt and pepper

soutrce psrecipes

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