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Jumat, 21 Februari 2020

Kamis, 20 Februari 2020

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Rabu, 19 Februari 2020

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Selasa, 18 Februari 2020

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Senin, 17 Februari 2020

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Minggu, 16 Februari 2020

Peanut Butter Brownies

You’ve heard me say many times before, we’re a chocolate and peanut butter family. But sometimes, we’re just all about the peanut butter. And I know you are, too. So many of you have tried these delicious peanut butter cookies. They really are blue ribbon quality. If you haven’t tried them, just make them right along with these peanut butter brownies and call it a good day.





These brownies have zero chocolate. They’re pure bred peanut butter brownies. Our cousin Sue, who shared this yummy Muenster Chicken recipe with me, also sent me this brownie recipe. Of course she did. Everything Sue recommends is completely and utterly delicious.


Peanut Butter Brownies
For the peanut butter lovers! Moist, cake-like peanut butter brownies topped with light and fluffy peanut butter frosting!
For the peanut butter lovers! Moist, cake-like peanut butter brownies topped with light and fluffy peanut butter frosting!
Categor: Dessert
Ingredients
For the Brownies
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
1/2 cup Reese’s Pieces candies
For the Frosting
2 cups creamy peanut butter
1 cup butter
1 teaspoon vanilla extract
1/8 teaspoon salt
4 tablespoons heavy whipping cream
2 cups powdered sugar
Instructions
For the Brownies
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, blend together the peanut butter and butter.
Beat in brown sugar, eggs and vanilla.
Add flour and salt.
Spread into a greased 13×9 inch baking pan.
Bake for 30-35 minutes.
Cool in pan and frost.
Sprinkle Reese’s Pieces on top of brownies.
For the Frosting
Blend peanut butter and margarine until fluffy.
Blend in remaining ingredients until smooth.
Frost cooled brownies.

Homemade Krispy Kremes




Ingredients

3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh)
1 1/2 ounces sugar (about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil

Glaze

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).

In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.

Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F/190C

Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.

Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Easy Taco Pasta Salad

Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions together into a creamy slightly spicy easy to pull together ranch dressing. No matter how well you plan, life is busy!  Absolutely no doubt about it.  This Easy Taco Pasta Salad is a complete meal that can be pulled together in less than thirty minutes.  It is so delicious and with the use of romaine lettuce leftovers hold up well.  It is a complete meal in itself and perfect for those warm summer nights when you don’t want to turn on the oven or venture out to grill something.



How do you make Taco Pasta Salad?
It does not get much easier than this.  Simply cook your noodles and drain well. Next brown the ground beef and drain any excess grease.  Then add the taco seasoning, water and simmer. Remove from the heat and allow to cool to almost room temperature.

In a small bowl whisk together all the dressing ingredients. Grab a large serving bowl and gently combine the cooled pasta, prepared dressing, seasoned beef,  cheddar, tomatoes, scallions, black beans and romaine.

EASY TACO PASTA SALAD
Taco Pasta Salad
Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions into a creamy slightly spicy ranch dressing.

Prep Time: 10 Cook Time: 20 Total Time: 30 minutes Yield: 8 Category: Pasta Salad 

INGREDIENTS

  • 16 ounces Radiatore pasta (please see notes)
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 3/4 cup water
  • 1 cup sharp cheddar cut in very small cubes
  • 1 cup halved grape tomatoes
  • 1/2 cup chopped scallions
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 small head romaine lettuce chopped (about 6 cups)


Dressing

  • 1 1/3 cup ranch dressing
  • 2-3 tablespoons adobo sauce (please see notes)
  • 1/2 cup sour cream
  • 1/4 cup salsa or salsa style tomatoes


INSTRUCTIONS

  • Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
  • In large skillet over medium heat brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
  • In small bowl whisk together ranch dressing, adobo sauce, sour cream and salsa.
  • Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
  • Refrigerate any leftovers.

EASY PASTA SALAD

Easy Pasta Salad made with mozzarella, black olives, cherry tomatoes, and bell peppers in a creamy Italian dressing is the PERFECT side dish to bring to a potluck or picnic! Easy Pasta Salad is a simple side dish made with mozzarella cheese, olives, pasta, and vegetables in a homemade dressing.

This is a meatless version of my Italian Antipasto Pasta Salad, but just as creamy and filling. If you want to add meat to this classic Italian pasta salad, try salami, prosciutto, or pepperoni.

This recipe takes a total time of 10 minutes to throw together, but I recommend refrigerating for at least an hour before serving. The refrigeration time gives the flavors a chance to come together, plus this dish is best served cold.



HOW LONG IS PASTA SALAD GOOD FOR?
Pasta salad will last for 3-4 days, when tightly sealed in an airtight container in the refrigerator. I don’t recommend freezing this recipe because the mayonnaise in the dressing may separate and not defrost well and the vegetables will not hold up well to the freezing and thawing.

EASY PASTA SALAD
Yield: 8 servings
Prep Time: 10 minutes
Course: Side Dish
Cuisine: American-Italian
Author: Sabrina
Easy Pasta Salad made with mozzarella, black olives, cherry tomatoes, and bell peppers in a creamy Italian dressing is the PERFECT side dish to bring to a potluck or picnic!

INGREDIENTS
1 pound tricolor rotini pasta
8 ounces mozzarella cheese diced
2 cups cherry tomatoes halved
8 ounces pitted black olives medium
1 green bell pepper chopped
1 red bell pepper chopped
2 cups Italian Dressing see recipe above or use bottled

INSTRUCTIONS

In a large bowl add the pasta, mozzarella cheese, tomatoes, black olives, green bell pepper and dressing and toss gently, then refrigerate at least an hour before serving.

Easy Greek Pasta Salad

A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives. This Greek pasta salad is quick and easy to pull together. Cook the pasta 1 or 2 minutes less than the package instructions, drain and rinse it under cold water then toss it with half tablespoon of extra virgin olive oil to keep it from sticking. 

While the pasta is cooking, chop up your vegetables, and prepare the vinaigrette. Add all the ingredients together in a bowl with your cooked pasta, add the vinaigrette, toss and finish with a sprinkle of oregano.



You can substitute the Kalamata olives with black olives. You could also add grilled chicken or shrimp to make this salad a complete meal.

EASY GREEK PASTA SALAD
prep time: 10 MINS  cook time: 10 MINS  total time: 20 MINS

author: AS EASY AS APPLE PIE  course: SALAD  servings:4
A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives.

INGREDIENTS

225 grams (1/2 lb) dry pasta I used wholewheat fusilli
1/2 tablespoon extra virgin olive oil
150 grams (1 cup) grape or cherry tomatoes sliced into halves or quarters
1 medium cucumber sliced into coins
1 green bell pepper seeds and ribs removed, sliced
1/2 medium red onion thinly sliced
65 grams (1/3 cup) Kalamata olives
110 grams (4 ounces) feta cheese crumbled (I used fat-free)

FOR THE VINAIGRETTE:
3 1/2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 clove garlic minced
salt

YOU WILL ALSO NEED:
1 teaspoon dried oregano

INSTRUCTIONS


  • Cook the pasta in a pot of boiling salted water, drain and rinse under cold running water to stop the cooking process. Toss it with half tablespoon of extra virgin olive oil and set aside to cool.
  • Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, and salt.
  • In a large serving bowl, combine the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
  • Pour the vinaigrette over the salad and toss.
  • Sprinkle the salad with oregano and serve immediately, or refrigerate in a sealed container for up to 3 days.

Enjoy this easy Greek pasta salad!
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