Easy Balsamic Vinaigrette Salad Dressing Recipe
July 25, 2012 by Leave a Comment
Making your own salad dressings is much cheaper than buying them from the store and I personally think they taste SOOOO much better! This is a quick and easy recipe that makes a little over 1/4 cup of dressing. If you want more, just double/triple/quadruple, etc.
1 1/2 Tbsp Balsamic Vinegar
1/2 Clove Garlic, minced
Salt & Pepper to taste (just a few dashes)
3 Tbsp Extra Virgin Olive Oil
Mix vinegar, garlic, salt and pepper. Stir until salt is dissolved. Add olive oil and stir well.
Leftover dressing can be stored in the refrigerator, but it should be brought to room temperature before being used.
Easy Chocolate Zucchini Cake
July 11, 2012 by 1 Comment
If you have an overabundance of zucchini in your garden, here is a great way to use some of it up.
Cake:
1/2 C. butter (melted)
1/2 C. oil
1 3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 tsp salt
1/2 C. sour milk or buttermilk
2 1/2 C. flour
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
2 C. peeled, shredded zucchini
Topping:
1/3 C. chopped nuts
1/3 C. brown sugar
1/3 C. chocolate chips
Heat oven to 325 degrees. Mix all ingredients and place in a greased 9 x 13 pan. Sprinkle with topping. Bake for 45-55 minutes.
Photo: Andre – Fotolia.com
Have You Tried to Soften Butter in the Microwave??
July 10, 2012 by Leave a Comment
If you have ever tried to soften up butter in the microwave (and I’m sure you have!) this cartoon from TheOatmeal.com is sure to hit home:
FREE Gooseberry Patch Chocolate Chip Cookie Recipes eBook
July 7, 2012 by Leave a Comment
Gooseberry Patch is offering a FREE download of it’s Circle of Friends Cookbook: Chocolate Chip Cookie Recipes. It includes recipes for 25 different varieties – YUM! Just like their Facebook page to get it.
Peet’s Baridi Iced Coffee and 16 oz Tumbler Gift Set Reader Giveaway
July 5, 2012 by 74 Comments
Baridi Iced Coffee Blend from Peet’s Coffee is a bold, bright and refreshing blend of East African coffees specially crafted to enjoy as an iced drink. Baridi means “cold” in Swahili. It creates a bold and coffee-forward taste, while remaining refreshingly crisp.
For a summer gift, you can now get it in the Baridi Iced Coffee and 16 oz Tumbler Gift Set that pairs the 16 oz Double Wall Peet’s Iced Tumbler with the new Baridi Iced Coffee Blend, all packaged in a Peet’s gift box.
Reader Giveaway: One lucky Thrifty Recipes reader will win the Baridi Iced Coffee and 16 oz Tumbler Gift Set. To enter, just fill out the entry form below by 11:59pm ET on 7/25/12. Good luck!
"No Ice Cream Maker Needed" Berry Ice Cream
July 2, 2012 by 3 Comments
This easy ice cream recipe is perfect for a hot summer day when you want to enjoy a delicious, homemade frozen treat, but don’t want to do a lot of work. It’s also a low-fat treat!
3 cups chopped mixed frozen berries and/or fruit
1/2 cup Coffee-mate Natural Bliss Low-fat Vanilla
1/4 cup fat free milk
Place berries, Coffee-mate and milk in food processor or blender and cover. Pulse until smooth. Serve immediately or spoon into a freezer safe container, cover and freeze.
Sizzling Salsa Chicken and Rice Recipe
June 30, 2012 by 95 Comments
Summer is here and salsa can be a GREAT inspiration for creating summertime recipes. I know that many of you are already fans of Wholly Guacamole, but did you know that they also make Wholly Salsa? YES! Many different flavors of delicious salsa.
I recently received a cooler full of Wholly Salsas, along with some of their single serve Wholly Guacamole products and I set to work to create a new recipe. I had no idea that Wholly made so many varieties of salsa! They have some deliciously interesting ones too like Red Pepper Mango, Roasted Tomato, Pineapple and Avocado Verde. I used them as inspiration and this is the recipe I came up with, and it is GOOD! (Ask my husband, he devoured it.) I used the Roasted Tomato salsa, but you can use your favorite.
Sizzling Salsa Chicken and Rice
Ingredients:
3 cups cooked rice
3 cups cooked rice
2 ears of fresh corn, kernels cut from cob
½ tsp ground cumin
Salt & pepper to taste
1 Tbsp olive oil
½ green pepper, diced
1 small onion, diced
1 cup cooked chicken breast, diced
1 container of your favorite Wholly Salsa
½ cup Mexican Queso Fresco (crumbling cheese)
Prepare rice according to package directions to make 3 cups.
Meanwhile, spray a large 12” frying pan with cooking spray and heat over medium heat. Scatter corn kernels across bottom of pan and sprinkle with cumin, salt and pepper. Cook, stirring often, until browned.
Remove corn from pan and set aside. Add olive oil to pan and heat. Add pepper and onion and cook until starting to brown.
Remove from heat and stir in chicken, salsa and rice. Sprinkle corn and cheese on top before serving.
Disclosure: Wholly Salsa Products were received in order to facilitate this review and giveaway, but all opinions are 100% my own.
Wordless Wednesday: Desserts by Wolfgang Puck at the Brave Premiere Party
June 27, 2012 by 5 Comments
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| Dessert by Wolfgang Puck |
See my Disney/Pixar Premiere post here. (Lots more details!)
