Homemade Healthy Nutella

Homemade Healthy Nutella

Recipe Of the Day

HERE IS MY RECIPE CHOICE OF THE DAY:

GOOD OLD FASHION CINNAMON ROLLS.....

Pioneer Woman’s Cinnamon Rolls

I’ve been gawking at the Pioneer Woman’s recipes for some time now. These cinnamon rolls are the second recipe of hers I’ve tried. It was just as mouth-watering, ooey gooey sticky finger licking, wonderful as I knew it would be. I made these Christmas morning for the family and they were so amazing. The maple frosting was a nice change from the traditional cream cheese frosting. It took everything I had and more to stop and just one roll…

Pioneer Woman's Cinnamon Rolls

Serves 24

P Dubb knows her stuff when it comes to everything in the kitchen. These cinnamon rolls are the most sinful, decadent, rich cinnamon rolls you'll probably ever taste. They are absolutely perfect and should definitely be enjoyed sparingly!

Nutrition Facts

Serving Size

178g

Servings

24

Amount Per Serving

Calories 627

Calories from Fat 217

% Daily Value *

Total Fat 25g

38%

Saturated Fat 10g

50%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 40mg

13%

Sodium 384mg

16%

Total Carbohydrates 97g

32%

Dietary Fiber 1g

5%

Sugars 65g

Protein 6g

Vitamin A

10%

Vitamin C

0%

Calcium

7%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4 c. whole milk
2. 1 c. vegetable oil
3. 1 c. sugar
4. 2 pkgs. Active Dry Yeast
5. 8 c (plus 1 c extra, separated) all-purpose flour
6. 1 tsp (heaping) baking powder
7. 1 tsp (scant) baking soda
8. 1 tbsp (heaping) salt
9. 1 1/2 c. butter, melted
10. 2 c. sugar
11. Cinnamon

Maple Frosting

1. 1 (2 lb.) bag powdered sugar
2. 2 teaspoons maple flavoring
3. 1/2 c milk
4. 1/4 c butter, melted
5. 1/8 tsp salt

Instructions

1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but not hot, sprinkle in both packages of yeast. Let sit for a minute. Then add 8 cups of flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Keep your eye on it and if it starts to overflow out of the pan, punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it. Spread 1 tbsp. of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting

1. Mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

By Yvonne @ Tried and Tasty

Adapted from The Pioneer Woman

What’s for Dinner Tonight? BBQ Chicken Quesadillas! - La Tortilla Factory

What’s for Dinner Tonight? BBQ Chicken Quesadillas! - La Tortilla Factory

Recipe of the Day

THIS ONE REALLY LOOKS AND SOUNDS WONDERFUL!  HOPE YOU ENJOY!

Famous Fat Flush Soup

So, I ran into this recipe recently while scouring the internet for low calorie dishes.  This recipe first appeared in Woman's World magazine last year and some of the reviews I have read on it SWEARS by the soup.  One lady claiming she was stuck at a certain weight for weeks, started eating this soup and dropped 1.4 pounds over night.  Well, I have been eating it for a couple of days and have not gotten such results but I can tell you one thing.  This soup is delicious!!!  And by looking at the ingredients, really healthy for you as well.  I did tweak a couple of things from the original recipe because of personal preferences, such as it calls for mushrooms and I despise mushrooms!  So, here is the recipe:

Ingredients

2 tsp.Olive Oil

1 1/4 lbs. of lean ground turkey (or chicken)

1 medium onion (chopped)

1 bell pepper (seeded and chopped)

4 cloves of garlic (chopped)

1 jalapeno (chopped)

1 (14oz) can of crushes tomatoes

1 (32oz) bottle of reduced sodium spicy tomato juice

1 Tbs. fresh lemon juice

1 (14 oz) can rinsed and drained black beans (navy or pinto can also be used)

1 Tbs. ground cumin

1/2 tsp. cayenne pepper (or to taste)

1/2 cup fresh cilantro (chopped)

Directions

1.  Heat olive oil and brown ground turkey/poultry.  Drain and set aside.

2.  Saute onion, garlic and peppers until soft (about 5 minutes).

3.  Stir in all remaining ingredients (except cilantro) and cover and simmer for 20 minutes.  

4.  Stir in cilantro and cover and simmer for 10 minutes longer.  

Makes 12-14 cups.

1 serving = 3 cups. 

Homemade flour tortillas – frugal and way more delicious than store-bought tortillas.

Homemade Flour Tortillas

One day, Mr. Gracious was gone, and I was frantically trying to get dinner on the table in time, tacos as fate would have it, with three kids hanging on my legs whining about how they were nearing starvation.  And then, I realized I didn’t have any tortillas…. which makes for a pretty crummy taco dinner…. So now I had 2 choices.  I could try to pack all three of my starving children into their car seats for one package of tortillas, or I could try to come up with something using what I already had.

Dreading the prospect of trying to wrangle the rugrats into the car, I chose to figure something else out, which is when I came across this amazing recipe for homemade flour tortillas from Chris at The Cafe Sucre Farine.  And to her I owe my undying gratitude because not only were these homemade flour tortillas deliciously amazing, she also saved me from dragging my lovely, but kind of crazy, children to the grocery store in pursuit of the store-bought kind of tortillas.  So thank you, Chris!

The recipe is delightfully simple.  The hardest part for me was trying to roll these into circles, which I really don’t do well.  (You may have noticed my Chicken Pot Pie recipe is in a rectangle dish…)  I found it was easiest to flatten the dough with my hands as much as possible before using the rolling pin. And even if you’re like me and most of your tortillas come out kind of oblong or misshapen, that’s okay. The shape takes away nothing from the delicious-ness.

I was a little disheartened at first as I didn’t have a stand mixer, and the directions call for one with the dough hook attached.  BUT! If you have a hand mixer you probably havedough hooks too! They’re those little swirly pieces with hooks at the end, so this recipe works for hand mixers too!

Chris also notes that these are freeze-able and you can head on over there for freezer instructions if you’d like to try it! 

 Homemade Flour Tortillas Recipe

4.0 from 1 reviews

Homemade Flour Tortillas

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

Author: The Gracious Wife

Serves: 16

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions

1. Add flour, salt and baking powder to a large mixing bowl.
2. With dough hook attachment on your mixer, begin mixing on medium and slowly add water and oil.
3. When water and oil are added, continue mixing on low for an additional minute, scraping the sides of the bowl as needed.
4. Your dough should now form into a ball. Transfer your dough ball onto a floured surface. Cut the dough into quarters (Cut in half and then cut each half of the dough in half again.)
5. Form the quarters into balls and cut into quarters again, using the same method as above. You should now have 16 small balls of dough.
6. Cover the dough balls (with foil, plastic wrap, or a clean towel) and allow the dough to rest for 15-20 minutes.
7. Heat a large skillet over medium-high heat.
8. Meanwhile, begin rolling out your dough balls into approximate circles. I found that it's easiest to flatten as much as possible using your hands then finish the job with a rolling pin. Be sure to keep the rolling pin and work surface lightly floured.
9. When the skillet is hot, place an uncooked tortilla into the skillet. Allow to cook for 1 minute on each side. Tortillas are done when they are opaque and you can see a few golden brown spots on each side. Repeat this process for each tortilla.
10. These can be served warm or cool. To reheat, place in the microwave covered with a damp paper towel and microwave for 10-15 seconds.

Recipe of the Day

HERE IS ONE OF MY FAVORITE PICKS FOR TODAY HOPE YOU ENJOY.

Easy Chicken Enchiladas Recipe

MAY 14, 2015 BY STEFANI TOLSON

One food that I can eat all the time is enchiladas.  You can make them with green sauce, you can make them with red sauce and you can also add a variety of meats like shredded chicken, shredded beef and more.

Enchiladas are easy to make and also something you can make when making meals on a budget. Just a few ingredients are needed and you can make your own enchilada creations.

Below you will find one of my easy chicken enchiladas recipe that I make with green sauce that is ready in about 20 minutes and taste delicious when topped with sour green and guacamole!

Easy Chicken Enchiladas Recipe

Ingredients

• 1 pound chicken (cooked and shredded)
• One large can green enchilada sauce
• 2 cups shredded cheese (Mexican blend)
• Corn tortillas

Instructions

1. Place corn tortillas on a plate and cover with a wet paper towel. Heat tortillas in microwave for 30 seconds allow them to soften.
2. In a skillet add ¼ cup enchilada sauce and shredded chicken. Heat on low for 3-5 minutes until mixture is warm but not hot.
3. Pour about ¼ cup of enchilada sauce onto bottom of baking dish.
4. Take each tortilla and add some of the chicken mixture. Next add some shredded cheese. Roll tortillas tightly placing them seam side down in your baking dish.
5. Pour remaining enchilada sauce over tortillas. Then sprinkle remaining shredded cheese on top.
6. Bake at 350° degrees for 20 minutes or until cheese has melted.

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