Chai Tea Latte Recipe

Chai Tea Latte Recipe

Ingredients:

2 individual tea bags

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 c. water

1 c. milk

1/4 cup packed brown sugar

2 tbsp French Vanilla non-dairy refrigerated creamer

Whipped topping and ground nutmeg, optional

Directions

  1. Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions.
  2. Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop with whipped topping and sprinkle with nutmeg if desired. Yields: 2 servings.

 

 

Advertisements

Blooming Onion!

If you are an onion lover like I am, this is going to make your day! Enjoy!

outback steakhouse bloomin onion recipe

Total Time: 24 mins
Prep Time: 20 mins
Cook Time: 4 mins

Ingredients:

Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

Seasoned flour
combine flour, paprika, garlic powder, pepper and cayenne-mix well.

Creamy chili sauce
combine mayo, sour cream, chili sauce and cayenne-mix well.

Dipping Sauce
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

Batter
Mix cornstarch, flour and seasonings until well blended.

Add beer and mix well.

Cut about 3/4 inch off top of onion and peel.

Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).

Dip in seasoned flour and gently shake to remove excess.

Separate petals to coat thoroughly with batter.

Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

Turn over and fry 1 1/2 minutes more or until golden brown.

Drain on paper towels.

Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

Serve hot with chili sauce and dipping sauce.

Epris’ Nuggets (they are so delicious)!

Crixxie's Ranch Chicken Nuggets Recipe

 

Ingredients:
1 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

1 egg

1/4 cup prepared ranch dressing

1 pound skinless, boneless chicken breasts, cut into 1-inch cubes

1/4 cup ranch dressing

 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 11×7-inch baking dish.
  2. Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
  3. Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

 

Prep: 15 min.  Cook: 15 min.  Ready in: 15 min. Makes 4 servings

Enjoy!

 

Cheesecake-Swirled Carrot Cake

IMG_6503

 

Cheesecake-Swirled Carrot Cake

Ingredients

For the Carrot Cake

  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened to room temperature (plus more for greasing pan)
  • 2/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1/3 cup water
  • 2 cups finely grated carrots (approximately 4 medium-sized carrots)
  • 3/4 cup golden raisins (optional, but recommended)

For the Cheesecake

  • 3 8-ounce bars of cream cheese, softened to room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease a 10″ springform pan with butter.

For the Carrot Cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins.

For the Cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.

To Assemble the Cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set.

Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled. Thanks The Gourmand Mom!

Raspberry Muffins!

 

Raspberry Muffins

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

1 3/4 cups all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable or canola oil
3/4 cup buttermilk (lowfat is okay)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 3/4 cups halved fresh raspberries, divided (about 1 pint)
2 tablespoons granulated white sugar

directions:

1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1 1/2 cups raspberries.

4. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Add the remaining 1/4 cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!

Source: RecipeBoy.com (Adapted from Bread for Breakfast)