Unsloppy Joes Recipe

Print Save Unsloppy Joes Recipe Embed Ingredients 1 pound Ground Beef 1 15 ounce can Sloppy Joe Sauce 1 1/2 cups Shredded Mild Cheddar Cheese 2 8 ounce cans Seamless Crescent Dough Directions Preheat oven to 375°F. Line 2 baking sheets with parchment or silicone mats; set aside. In a large frying pan, brown the ground beef over medium-high heat. Drain excess grease. Add sloppy joe sauce and bring to a simmer. Stir in the cheese until melted. Let cool. While the filling is cooling, unroll crescent roll sheets. Cut each sheet into 4 equal pieces. You will have 8 smaller rectangles. Place about 1/4 cup of the meat onto one half of a rectangle. Fold the other half over the meat and crimp the 3 open edges to seal. Repeat with remaining 7 pieces of dough. Place on baking sheet and bake for 12-15 minutes, or until golden brown. Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Misen Chef's Knife Dreamfarm Supoon via Food Fanatic https://ift.tt/2NPYDAS Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Instant Pot Italian Sausage Bell Pepper Sauce Recipe

Print Save Instant Pot Italian Sausage Bell Pepper Sauce Recipe Embed Ingredients 1 tablespoon Olive Oil 5 Italian Sausage Links 6 cloves Garlic, minced 1 White Onion, diced 1/2 Red Bell Pepper, diced 1/2 Green Bell Pepper, diced 1/2 teaspoon Salt 1 teaspoon Italian Seasoning 1 teaspoon Granulated Sugar 1/8 teaspoon Black Pepper 1 6 ounce can Tomato Paste 1 14.5 ounce can Diced Tomatoes 28 ounces Tomato Puree, (1 can) For Garnish: Fresh Basil Fresh Parsley Directions Select the "sauté" setting on the Instant Pot. Once the Instant Pot reads "HOT", pour the olive oil in the pot and place the sausages inside. Begin to brown the sausage on all sides for 5 minutes. While the sausage browns, begin to chop all the vegetables including the garlic. Once the sausage is golden in color (but not cooked through) remove the sausage and set to the side. Add in the garlic and onions and sauté for 30 seconds until fragrant. Then add in the bell peppers. Mix and sauté for 1 minute then add in the salt, Italian seasoning, sugar, and black pepper. Mix well then add in the tomato paste and mix until combined. Add in the diced tomatoes and pureed tomatoes. Mix well and then add the Italian sausage back in to the Instant Pot. Make sure you submerge all the links. Place the lid on the Instant Pot and move the valve to "sealing" position. Turn off the Instant Pot then select "meat/stew", select 15 minutes. Once the sausage is done, let the Instant Pot naturally rest for 10 minutes. Then, carefully, force the remaining pressure out of the Instant Pot. Mix well, and serve immediately.   Notes You can double the amount of sausage used and cook for 20 minutes instead of 15. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Misen Chef's Knife Dreamfarm Supoon via Food Fanatic https://ift.tt/2yOViMU Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Peanut Butter Chocolate Mousse Pie Recipe

Print Save Peanut Butter Chocolate Mousse Pie Recipe Embed Ingredients For the Crust: 1 14.3 ounce package Oreos 1/2 cup Unsalted Butter For the Filling: 2 tablespoons Water 2 teaspoons Unflavored Gelatin 2 cups Heavy Whipping Cream, + 4 tablespoons, divided 1 cup Powdered Sugar 4 ounces Dark Chocolate 4 ounces Reese's Peanut Butter Chips 16 ounces Cream Cheese 1 cup Granulated Sugar 2 teaspoons Pure Vanilla Extract For the Topping: 1 cup Heavy Whipping Cream 1/2 cup Powdered Sugar 4 cups Reese's Peanut Butter Cups Hot Fudge Sauce, for garnish 2 tablespoons Peanut Butter, for garnish (optional) Directions For the Crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel, or line with parchment paper or a cake collar. Grind one package of cookies into fine crumbs using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling. For the Filling: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps. Place 2 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes). Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely! Pour 2 cups of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside. In a microwave-safe bowl, microwave both the dark chocolate and the peanut butter chips, each with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool. Beat the cream cheese together with the granulated sugar and vanilla extract. Beat until well combined and the cream cheese is light and fluffy. Divide the cream cheese in half. Stir the melted chocolate into one half and the melted peanut butter chip into the other, mixing until well combined. Lastly, fold in 2 1/2 cups (about half) of the prepared whipped cream in each bowl and fold together until all ingredients are combined. To Assemble the Dessert: First layer the chocolate mousse in the bottom of the prepared crust, spreading evenly. Then layer the peanut butter mousse, spreading evenly. Cover and refrigerate for 3-4 hours to set. For the topping: Prepare a second batch of whipped cream as instructed above. Pour 1 cup of heavy whipping cream into a chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe the boarders of the mousse cake using a large open round tip. To Garnish: Slice the Reese's Peanut Butter Cups in half, place on top of the whipped cream. Heat hot fudge and peanut butter in the microwave and drizzle over the top of the pie.    Notes Store in the refrigerator. Recommended KitchenAid Stand Mixer 9" Springform Pan Le Creuset Revolution Spatula Breville Food Processor via Food Fanatic https://ift.tt/2RThjD1 Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Keto Pumpkin Chocolate Chip Cookies Recipe

Print Save Keto Pumpkin Chocolate Chip Cookies Recipe Embed Ingredients 1/2 cup Pecans, (30g) 1/4 cup Unsalted Butter, at room temperature 1/2 cup Erythritol Sweetner, (I used swerve) 1 Egg Yolk 1/4 cup Canned Pumpkin 1 1/2 cups Almond Flour, (150g) *see notes 1 tablespoon Pumpkin Pie Spice 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1/4 cup Stevia-Sweetened Chocolate Chips Directions Heat your oven to 350°F and spread the pecans on a small baking sheet. Bake until golden brown and nutty smelling, about 10-13 minutes. Roughly chop and set aside. Line two baking sheets with parchment paper. In a large bowl, using an electric hand mixer, beat the butter and sweetener and until just combined. Add in the egg yolk and pumpkin and beat for 1 minute, stopping to scrape down the sides as necessary. In a separate medium bowl, stir together the almond flour, pumpkin pie spice, baking soda and salt. Add it into the pumpkin mixture and stir until well combined. Stir in 2/3 of the chocolate chips and 2/3 of the pecans. Roll the dough into lightly heaping 1 Tbsp sized balls and place onto the two cookie sheets, pressing out about 1/3 inch thick, pressing the remaining chocolate chips and pecans in the tops Bake until the tops look just set and the edges just begin to brown (you may need to do one pan at a time, depending on your oven size) about 13 minutes. Let cool completely on the pan (they set up a lot!) DEVOUR!   Notes Please weigh your flour to ensure accurate results. Recommended Le Creuset Jelly Roll Pan Silpat Perfect Cookie Mat Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer via Food Fanatic https://ift.tt/2EAT1LJ Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Instant Pot Honey Mustard Pork Chops Recipe

Print Save Instant Pot Honey Mustard Pork Chops Recipe Embed Ingredients 1 tablespoon Oil 4 Boneless Pork Chops 1 Onion, chopped 1 cup Water 3 tablespoons Whole Grain Mustard 1 tablespoon Prepared Mustard 2 tablespoons Honey Salt and Pepper, to taste 1 sprig Rosemary 1 teaspoon Cornstarch, + 1 tablespoon cold water, mixed to make a slurry Directions Brown the Pork: Set instant pot to sauté. Add oil and add pork chops to inner pot. Sprinkle with salt and pepper and brown on both sides. Add the onion and continue cooking for 1 minute. Add the Sauce: Mix water, both mustards, honey, salt and pepper in a measuring jug. Switch off the instant pot and pour the water mix over the pork chops. Scrape the browned bits off the bottom, then add the rosemary. Pressure Cook: Close the instant pot and turn the valve to "sealing". Cook on high pressure for 8 minutes. Switch off the instant pot and do a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the instant pot. Thicken Sauce: Remove pork chops from the instant pot. Stir the cornstarch slurry into juices. Set instant pot to "sauté" and cook, stirring, for about a minute or until sauce has thickened. Serve over pork chops.   Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Dreamfarm Clongs OXO Good Grips 9-Inch Whisk Cuisinart Stainless Steel Mixing Bowls via Food Fanatic https://ift.tt/2Ab5vp2 Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Gluten Free Chocoloate Chip Pumpkin Cookies Recipe

Print Save Gluten Free Chocoloate Chip Pumpkin Cookies Recipe Embed Ingredients 2 cups All-Purpose Gluten Free Flour, (see notes for my blend) 3/4 teaspoon Xanthan Gum 1 teaspoon Aluminum Free Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Fine Sea Salt 1 teaspoon Pumpkin Pie Spice, (see notes) 1/2 cup Butter, softened (1 stick) 2/3 cup Light Brown Sugar 1/3 cup Granulated Sugar 1 large Egg 1 tablespoon Pure Vanilla Extract 1 cup Pumpkin Puree 9 ounces Semisweet Chocolate Chips, (1 1/2 cups) Directions Preheat oven to 350°F and line two cookie sheets with parchment paper or silicon baking mats. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice then set aside. Add the butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until creamed. Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed. Add half of the flour mixture to the wet ingredients and mix until mostly combined. Add the remaining flour and mix until completely incorporated. Add the chocolate chips and fold in with a spatula. Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. Dough should be about 2 inches apart. Bake for 12-16 minutes or until cooked through. Let the cookies cool on the pan for 1-2 minutes before cooling completely on cooling racks. Notes Use 2 teaspoons of pumpkin pie spice for a stronger pumpkin spice flavor. Cookie dough can sit at room temperature if you're baking in batches. Store cookies in an air-tight container up to 3 days. These cookies freeze well. I use my nightshade-free gluten free flour blend in this recipe. Recommended Silpat Perfect Cookie Mat Le Creuset Jelly Roll Pan KitchenAid Stand Mixer Cuisinart Stainless Steel Mixing Bowls via Food Fanatic https://ift.tt/2CJteyW Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Blueberry Oatmeal Muffins Recipe

Print Save Blueberry Oatmeal Muffins Recipe Embed Ingredients For the Topping: 2 tablespoons Brown Sugar 2 tablespoons Rolled Oats 1/2 teaspoon Cinnamon For the Muffins: 1 cup Oil 1/4 cup Granulated Sugar 1/4 cup Brown Sugar, lightly packed 2 large Eggs 1/4 cup Plain Greek Yogurt 1/2 cup Buttermilk 2 teaspoons Pure Vanilla Extract 1 cup All-Purpose Flour 3/4 cup Oat Flour 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 teaspoon Salt 1 1/2 cups Blueberries, (fresh or frozen) Directions Preheat the oven to 425°F. Lightly spray a muffin tin with non-stick spray, or line with paper liners. Set aside. In a small bowl, prepare the topping. Stir together the brown sugar, rolled oats and cinnamon. Set aside. In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together the flour, oat flour, baking soda, baking powder and salt. Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, do not over-mix. Toss the blueberries with 1 tablespoon of flour to coat them and gently fold them into the muffin batter. Divide the batter between the 12 muffin cups, filling until almost full. Sprinkle the topping onto the muffins. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F, and continue to bake for another 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for at least ten minutes before removing the muffins.   Notes Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula USA Pans 12-cup Muffin Pan OXO Good Grips Medium Cookie Scoop via Food Fanatic https://ift.tt/2yhwAoV Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.