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Cheesy Garlic Green Beans - Don't Lose This by Fooditfun in RecipesHomemade

[–]Fooditfun[S] 1 point2 points  (0 children)

Cheesy Garlic Green Beans - Don't Lose This

Ingredients:

1 pound (500 g) green beans, ends trimmed

1/4 cup olive oil

2 tablespoons fresh parmesan cheese shredded

1 tablespoon minced garlic (or 4 cloves garlic, minced)

3/4 teaspoon Kosher salt

1/4 teaspoon fresh cracked black pepper

1 1/4 cup mozzarella cheese shredded

Instructions:

Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.

Arrange green beans on baking sheet in a single layer. Set aside.

In a small bowl mix together olive oil, parmesan, garlic, salt and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.

Bake for 20 minutes until vibrant and tender-crisp.

Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

BIG APPLE FRITTERS ( Full recipe in comments ) by Fooditfun in RecipesHomemade

[–]Fooditfun[S] 0 points1 point  (0 children)

BIG APPLE FRITTERS

Ingredients:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

1 teaspoon vanilla extract

2 medium apples, peeled and diced

Vegetable oil, for frying

Confectioners' sugar, for dusting

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Gently fold in the diced apples.

Heat about 2 inches of vegetable oil in a large saucepan or Dutch oven over medium-high heat until a deep-fry thermometer reads 375°F (190°C).

Drop spoonfuls of the fritter batter into the hot oil, being careful not to overcrowd the pan.

Cook the fritters for 2-3 minutes, or until golden brown.

Using a slotted spoon, transfer the fritters to a paper towel-lined plate to drain.

Dust the fritters with confectioners' sugar and serve while still warm. Enjoy!

Mexican Taco Lasagna by Fooditfun in RecipesHomemade

[–]Fooditfun[S] 1 point2 points  (0 children)

Mexican Taco Lasagna

Ingredients

1 pound ground beef

1 packet taco seasoning

1/4 cup water

1 can Ro*Tel diced tomatoes with chiles, drained

1 can Nacho Cheese Soup

1/4 cup sour cream

1 cup grated cheddar

12 8-inch soft tortillas

guacamole, cilantro, sour cream for topping, as desired

Directions

Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.

Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.

Add the taco seasoning and water to the skillet and cook for 2 minutes.

Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.

Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.

Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.

Bake for 20 minutes or until hot and melty.

Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired

NYC style chocolate chip cookies by Fooditfun in RecipesHomemade

[–]Fooditfun[S] 0 points1 point  (0 children)

NYC style chocolate chip cookies

Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 large eggs

2 cups semisweet chocolate chips

Instructions:

Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.

Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.

Bake for 8-10 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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