••••ST PATRICKS DAY IS COMING!!!••••

(photos-grasshoppermorristown.com & blogsaupairinamerica.com)

••••ST PATRICKS DAY IS COMING!!!

••••MINIATURE JAM DONUTS••••

(Source: tinascookings.blogspot.com & photos also)

••••MINIATURE JAM DONUTS!!!

Ingredients
450 grams plain flour
2 ½ teaspoons dried yeast
2 tablespoons sugar
200 ml milk
1 teaspoon vanilla
4 large egg yolks
5 tablespoons butter, softened
300 grams thick jam (to fill the doughnuts)

Preparation

Take a large bowl, pour in the warm milk, add the sugar and the yeast, mix it well and let it sit for about 10 minutes in a warm spot, so the yeast can activate. While the yeast is dissolving, sift the flour twice, set it aside. Take a medium bowl, add in the egg yolks and quickly whisk them to break them up, then add vanilla and combine it.

Once the yeast has activated, add in about half of the flour, mix well, add the yolks and combine everything with a wooden spoon. Keep mixing the dough and adding the rest of the flour, until a smooth dough forms. Transfer the dough to a floured surface, then gently knead it for about 5 minutes, gradually adding the diced butter as you knead. If the dough starts getting too sticky, add another tablespoon of flour.

Once everything is well kneaded, transfer the dough to a clean bowl, and cover it with a kitchen towel. At this point you can leave the dough to rise overnight in the refrigerator, or let it rise in a warm spot for about an hour to an hour and a half. Either way, once the dough has risen, gently knead it on a floured surface, then let it rise for another hour. Once again knead the dough lightly, then roll it out to about 1 cm thickness, and cut out circles of dough with a small cookie cutter (2.5 cm; 1").

Let the dough circles rise for about 30 minutes, while the oil is preheating. If you have a thermometer, heat the oil to about 160-170˚C (around 325˚F), otherwise just make sure the oil isn't overheated, because the doughnuts will burn. Take only a few doughnuts at a time, place them into the hot oil, cover with a lid, and let them cook for about 2-3 minutes on each side. Once they are lovely and golden, remove them on a paper towel so it can absorb some of the oil. When they are cool enough to touch, fill them with a jam of your choice (using a narrow piping nozzle helps a lot), dust them with some icing sugar and serve. Yields 45 mini doughnuts.

••••CHOCOLATE MUG CAKE••••

(Source: By Fitz and Floyd, courtesy of Evana & Jim & cleobuttera.com & book depository.com & popsugar.com)

••••CHOCOLATE MUG CAKE!!

••••SLOW COOKER ENCHILADA SOUP••••

(Source: busymomshelper.com & photos also)

••••SLOW COOKER ENCHILADA SOUP!!!

Ingredients

• 2-3 lbs. Chicken Breast, boneless, skinless – diced
• Two 15.5 oz. cans Pinto or Black beans
• 1 small can Chopped Green Chiles
• 1 28 oz. can Enchilada Sauce
• 1 28 oz. can Hunt’s Diced Tomatoes
• 1 can Rosarita Refried Beans
• 12-24 oz. Frozen Whole Kernel Corn
• 12 oz. Chicken Broth
• 1 Garlic Clove, minced
• Bread Bowls

Directions

1. Put all of the ingredients, EXCEPT the bread bowls and refried beans, into your large slow cooker. Cook on high for 4-6 hours or low for 6-8 hours (make sure chicken is cooked through).
2. Use a spatula to spread the refried beans inside the bread bowls, so it’s lining it. Scoop the soup into the bowl and enjoy!
   

••••RED VELVET CAKE ICE CREAM••••

(Source: foodie misadventures.com & photos also)

••••RED VELVET ICE CREAM!!

RED VELVET CAKE ICE CREAM

 

PREP TIME

15 mins

TOTAL TIME

45 mins

 

This cold and creamy treat is not only flavored like red velvet, but has cake AND cream cheese frosting mixed in.

Serves: about 2 pints

INGREDIENTS

• 1 cup whole milk
• 1 cup heavy cream
• 1 cup buttermilk
• ¾ cup sugar
• Pinch of salt
• 5 egg yolks
• 1 ½ Tbsp cocoa powder
• 1 Tbsp red food coloring
• 1 tsp vanilla extract
• 1 cup crumbled red velvet cake
• ¾ cup cream cheese frosting

INSTRUCTIONS

1. In a medium saucepan, heat the milk, sugar and salt.
2. In a medium bowl, whisk together egg yolks and cocoa powder. Slowly add about a cup of the warm milk mixture into the egg yolks, stirring constantly. Pour the egg/milk mixture back into pan with the remaining milk.
3. Pour the cream into a large bowl and set a fine mesh strainer over the top.
4. Stirring constantly, cook the mixture over medium heat, until the mixture has thickened slightly and coats the back of a spoon. Pour egg custard mixture through a fine mesh strainer into a medium bowl. Stir in buttermilk, red food coloring and vanilla extract. Cover and chill the mixture in the refrigerator.
5. Once chilled, freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
6. While removing the ice cream from the ice cream maker to a storage container, alternate layers ice cream, cake crumbles, and frosting. If desired, place in the freezer until firm, about 4-5 hours.
   

••••CREAMSICLE SMOOTHIE••••

(Source: gi365.com & photos also)

••••CREAMSICLE SMOOTHIE!!!

Creamsicle Smoothie

 

Prep time

15 mins

Total time

15 mins

 

Author: GI 365

Serves: 4

Ingredients

• 1 can (13.5 oz) refrigerated coconut milk (Native Forest)
• 6 medium sized oranges, peeled
• 2 Tablespoons orange zest, (from 1-2 oranges)
• 1 Tablespoon vanilla extract
• water, orange, or apple juice as needed if it's too thick

Instructions

1. Combine all the ingredients for the smoothie in a blender.
2. Blend, starting on low and working your way up to high speed, until the mixture is completely smooth.
3. Serve immediately, or refrigerate up to 3 days in a sealed container.

Notes

Tip 1: be sure to obtain your zest before peeling your oranges, (it's pretty hard to do after the fact).
Tip 2: I call for refrigerated coconut milk so that the smoothie stays nice and cold. You can always add some ice if your ingredients are at room temperature.
Tip 3: if your oranges are really lackluster, try adding a bit of orange juice concentrate to amp up the flavor.

This recipe was first posted by Get Inspired Everyday! All content is Copyright Protected - ©2013 - 2016 Get Inspired Everyday!. All Rights Reserved.

Read more: Creamsicle Smoothie | GI 365 http://gi365.co/food/orange-creamsicle-smoothie/#ixzz42GfQfEpf 
THIS CONTENT IS COPYRIGHT PROTECTED © 2013 - 2016 Get Inspired Everyday! All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - Get Inspired Everyday! 
Follow us: @GI_365 on Twitter | GI365 on Facebook

••••PICKLE IN A HURRY!!!••••

(Source: everdayaboverubies.com & rf123.com & shutterstock.com & customer)

••••HOW TO PICKLE IN A HURRY!!

••••SAVE THE JUICE FROM YOUR PICKLES AND PLACE ANY VEGETABLE OR ANYTHING YOU WANT PICKLED IN THE PICKLE JUICE••••VOILA!!!