recepies!!!:)

DESSERT!!!:

Strawberries with Crunchy Almond Topping

Ingredients

 

• 6 cups sliced strawberries $
  Click to see savings
  
• 1/2 cup sugar $
  Click to see savings
  
• 2 tablespoons amaretto (almond-flavored liqueur)
• 6 amaretti cookies, crushed
• 6 tablespoons reduced-fat sour cream $
  Click to see savings
  

Preparation

• Combine first 3 ingredients in a bowl. Cover and chill 4 to 8 hours. Spoon into individual dessert dishes. Sprinkle with crushed cookies; top with sour cream

recepies:)

course recepie:Beef Sirloin Kabobs with Roasted Red Pepper Dipping sauce

Ingredients

 

• 1 1/2 pound(s) boneless beef top sirloin steak, cut 1 inch thick
• 2 teaspoon(s) coarse grind black pepper
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) sweet paprika
• 2 cloves garlic, minced
• Dipping Sauce:
• 1 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 7-ounce jar(s) roasted red peppers, rinsed, drained, finely chopped
• 1/2 cup(s) dry white wine
• 2 tablespoon(s) tomato paste
• 3/4 teaspoon(s) • dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
• 1 cup(s) ready-to-serve beef broth
• 2 teaspoon(s) cornstarch

Preparation

• • Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
• • Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
• • Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
• • Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Recepies!!!:P

Course meals:

Lime, Jalapeno, Ginger and Garlic Roasted Chicken Breasts

Ingredients

 

4 Boneless skinless, cage free organic chicken breasts Baked

• 2 Jalapenos diced
• 8 clove(s) Garlic finely chopped
• 3 Green Onions diced
• 3 tablespoon(s) Almond or Olive Oil drizzled
• 2 Limes sliced
• 3 tablespoon(s) ginger peeled and diced

Preparation

• Preheat oven to 350
• Rinse chicken breasts in cold water and pat dry
• Place in 10x14 baking dish
• Drizzle liberally with almond oil and salt and pepper, set aside
• Juice 1 lime over chicken
• Finely chop jalapenos, garlic, green onion and ginger and mix together
• Sprinkle over chicken breasts
• FINELY slice limes and place on top of chicken breasts about 3 per
• Bake for 35-45 minutes.
• Enjoy!

Recipies!!1:()

SOUP:

Jalapeño-Ginger Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil $
  Click to see savings
  
• 6 cloves garlic, chopped $
  Click to see savings
  
• 2 tablespoons grated ginger
• 1 jalapeño chile, seeded and chopped
• 1 tablespoon salt $
  Click to see savings
  
• 1/4 teaspoon cayenne
• 4 pounds butternut squash, peeled and cut into 2-in. cubes $
  Click to see savings
  
• 3 cups chicken broth $
  Click to see savings
  
• 1 tablespoon light brown sugar $
  Click to see savings
  
• 3 tablespoons heavy whipping cream
• Crème fraîche (optional)

Preparation

• 1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
• 2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
• Note: Nutritional analysis is per serving.

Note: This recipe doubles easily and freezes for up to 2 months

Recepies!!!!!c:

Appitizer: 

Pigskins in a Blanket

           INGREDIENTS

• 1 12-ounce package fully cooked chicken sausage
• 1 8-ounce sheet frozen puff pastry, thawed
• 1/3 cup whole-grain mustard $
  Click to see savings
  

Preparation

• Heat oven to 400° F.
  
  Cut the sausages in quarters lengthwise, then in half crosswise.
  
  Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.
  
  Bake until puffed and golden brown, 15 to 20 minutes.
  
  Transfer to a platter and serve with the mustard for dipping

FRIDAY!!!!!!!!!!!!:)

Ok so today is friday im so happy!:) i was sick at home yesturday. which today felt like monday but its friday! im going to have a great weekend! :) . TGIF!

Really bored :/

    so today mrs hagular  is making  me write tthis and im really bored! whish i was at home :/

5th period :)

Its almost the end of the day!im soo happy.. and its thursday!almost friday :)one more period to go!

NEW!!!!:)

I JUST MADE MY NEW BLOG IN MRS.HAGULARS CLASS!