Add a little SPICE to your Valentines Day

We'd all love to SPICE UP our relationship just a little...you don't always need Mr.Gray to do it.

A great way to your better half's heart is to spice it up in the kitchen. How about attempting a new light authentic Indian dish this Valentines Day. Normally I'd back away from  this sort of complex cuisine, but I was introduced to Kitchen Curry Master kit and I can feel confident I can serve  up a wonderful dish.

This is a “sponsored post.” The company who sponsored it compensated me via , gift to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

The presentation of the box is gorgeous filled with 12 essential spices that make up the foundation for Indian cooking.There is an accompanying cookbook that is bursting with vegetarian, meat, and seafood recipes. I love that each recipe has a video online as well.

The recipes have been developed by Neena Patel Williams  a home cook who grew up helping in her family's Indian restaurant in London.Each recipe has a shopping list, and what spices will be needed from the kit. There are simple prep steps and easy cooking instructions. The back has a super spice guide!! Believe me this is a simple way to unlock a whole new world and it couldn't be any easier!!

You can purchase at kitchencurrymaster.com, Amazon , or Etsy.com and just under $60 this will be a great investment. It also makes a wonderful housewarming, wedding or any occasion gift.

So how do you plan on SPICING up you Valentines Day?!?!!?

#IBBakesWell Honestly Delicious A yummylicious baking option #platefulcoop

Baking is a favorite summer activity with my kids.  We make some great memories and messes in the kitchen together!! This summer we were introduced to a wonderful "scratch baking mix " line --Immaculate-While some kids were forming garage bands, Scott Blackwell used his garage to manifest a simple dream. He resolved to create, perfect, and share his mouth-watering, wholesome, homemade cookies, like the classic Chocobilly. Welcome to Immaculate Baking. Today, Immaculate’s dream is a growing  among the there is are gluten free and organic line, plus cookies, sweet rolls, biscuits,  pie crusts, and delicious cake mixes.

We made up this yummy yellow cake mix for our Friendship Luau. It was a hit. So EZ to make  all natural, no artificial flavors or preservatives, no Bleached  flour!  The taste was light and fluffy!! You can feel good about having a slice; and it was gone in 1/2 hour!!

Aside from having great-tasting treats the company supports local Folk Art!! They  make their packages a gallery and spotlight artist of all ages. They have even gone beyond the box with a advertisement commissioned to an artist.

photo credit plateful coop blog

I love this amazing hand-painted billboard for the brand that is turning heads in Minneapolis.Mixed-media artist Andy Saczynski painted it to celebrate Immaculate Baking Company’s new line of baking mixes and ingredients.The project is an ode to how billboards used to be done, when companies hired artists – known as “walldogs” – to be chained to the exterior of a building or suspended from a rooftop to paint their signs by hand.Check out more  about the billboard here. Look for Immaculate at Target, Feel-Rite, Wegmans, Whole Foods, and  Publix just to name a few places.

Disclosure: The information and cake mix packs have been provided by General Mills through Platefull Co-Op all opions are 100% my own.

RAINBOW COOKIES #FoodtasticFriday!

A while back I received an e-mail from Pillsbury with these lovely Rainbow Sugar Cookies-- my daughter being the lil baker was begging to make them!! They are a great  fun treat for any summer picnic!! 

They looks super cute and pretty EZ to make--off to the store to buy the cookie dough

 and away went Kayleigh in the kitchen!--

1. one or two rolls of  refrigerated cookie dough
2. box classic gel food colors
3.  1 cup of flour
4. 1/2 cup sparkling sugar or turbinado sugar

Heat oven to 350°F.

Divide dough into 5 equal parts. Tint each with a different gel food color--

 add 2 tablespoons of the flour to each to keep from becoming overly sticky-VERY IMPORTANT!!!!!!!!!!!!!!!!!!!!!!!!!

On work surface, place 2 pieces cooking parchment paper. Sprinkle a bit of the remaining flour onto 1 of the pieces of parchment paper. Use rolling pin to roll red dough to 8x3x1/4 inch. Transfer this dough to other piece of parchment paper. Repeat with orange, yellow, green and blue pieces of dough, placing each color on top of the other until they are all stacked in rainbow order--red, orange, yellow, green, blue. THIS PART WAS A LITTLE TRICKY!!

Use sharp knife to cut edges of dough to even out rectangle.

 Starting at long side of dough, roll up.

Sprinkle parchment paper with sparkling sugar. Roll dough gently in sugar until 

coated. Cut into 1/2-inch slices with sharp knife, then press one side of each 

round into sparkling sugar. Place on ungreased cookie sheet, sugar side up.

Bake 7 to 10 minutes or just until set. Cool slightly before removing to cooling 

rack.

~*~~*~~*~ALL DONE !!!!!!~~*~~*~~*~

~~the extra ends of dough  from step 4 we sort of smoosh down and they looked like tye dyed cookies-NO WASTE =^D ~~

New Fiber One Streusel Bars Dessert Hack...

Does this sound delicious or WHAT!?!?!

Craving a yummy lemon-blueberry flavor but not wanting a high-calorie dessert? Our Lemon-Blueberry #StreuselHack is the perfect solution!


What you'll need-



check out BentoLunch for the rest

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Sponsored post #PlateFullCoOp
Platefull Co-Op

Easy Recipe for 4th of July BBQ-- Mini Cheesecakes

I'm thinking of making these for the 4th. Great twist is to throw a few Blueberries on top too. Sponsored post #PlateFullCoOp

Easy Recipe-- Mini Cheesecakes

If you love cheesecake, are pressed for time or feel like you are a baking-dummy, this recipe is for you. It requires so few ingredients and bakes up in just 20 minutes.

Ingredients:
2 8-ounce packs of cream cheese, softened
2 large eggs
1 cup of sugar
1 tsp pure vanilla or almond extract
12 vanilla wafers
Fresh fruit or topping of your choice

To make:
Heat oven to 350 degrees. Line muffin tins with 12 paper cups and place one vanilla wafer in the bottom of each cup. Blend cream cheese with a hand mixer until fluffy. Add sugar and beat until mixed. Add eggs, one at a time until well incorporated and then vanilla extract. Fill each cup with cheesecake mixture. Bake for 20 minutes and let sit out on a cooling rack in the muffin pan for about 20-30 minutes. Transfer pans in to refrigerator and chill for a minimum of 2 hours. Overnight is best.

View Original Link on MOMFILES.com 

Hosting a World Cup Party? #Recipes that are sure to be winners

After winning a nail biter against Ghana on Monday, the USA is a serious World Cup contender! Invite over your friends to cheer on our guys on Sunday, when they take on Portugal - and serve up these  delicious recipes that are sure to keep your crowd happy. And ladies if you cannot seem to get into the World Cup-read all the way to the bottom of this post-might find a few reasons to check in on the game from now and then. =D



Chili Coconut Shrimp
 frozen raw jumbo shrimp, peeled
1/4 cup cornstarch or all purpose flour
1/4 tsp salt
3/4 cup Thai sweet chili sauce
2 tbsp rice vinegar
1 cup unsweetened medium desiccated coconut, toasted

• Preheat oven to 400F. Line a large rimmed baking sheet with foil and lightly spray with oil. Thaw shrimp following package directions. Pat dry with paper towels. Stir cornstarch with salt and pepper in a shallow dish. In a small bowl, stir 1/2 cup chili sauce with vinegar. In another shallow dish, spread out coconut. Toss shrimp in cornstarch mixture. Then, shaking off excess starch, dip each in chili-sauce mixture and coat with coconut. Place shrimp on foil.
• Bake in centre of oven until shrimp is cooked through, about 10 min. Serve remaining sweet chili sauce alongside as a dipping sauce.

Roasted Cherry and Brie Pizza

3 tablespoons garlic olive oil

Brie cheese, 8-10 slices

1 cup fresh cherries, pitted and halved

3/4 cup mozzarella, shredded (or 5-6 rounds of thinly sliced fresh mozzarella)

1 1/2 tablespoons fresh rosemary, chopped

1/2 yellow onion, thinly sliced

2 tablespoons butter

1/4 cup balsamic vinegar

1 lb. whole wheat pizza dough

Directions

Preheat oven to 450 (with the pizza stone inside, if you have one).

Meanwhile, melt butter in a skillet and add onions. Cook on low for about 20 minutes, stirring occasionally. Onions should be a deep brown but not crispy when finished.

Simmer balsamic on medium heat for 3-4 minutes until it is a syrup consistency. Set aside.

Brush garlic olive oil over dough on pizza stone and bake 5 minutes. Remove from oven and lay the mozzarella and brie over the dough. Pile on cherries and caramelized onions and sprinkle with fresh rosemary. Drizzle with balsamic reduction. Bake 15-20 minutes.

Remove from the oven and garnish with extra rosemary.

 Juicy pulled pork sliders

• 2 medium yellow onions, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 1 cup chicken stock or low-sodium chicken broth
• 1 tablespoon packed dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon kosher salt, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 cups barbecue sauce (optional)

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. Add a slaw topping for a delish slider.

Keeping the Portuguese off the scoreboard will be difficult, as they boast one of the world’s best, and most arrogant, strikers. Cristiano Ronaldo, Among several of his preferred celebrations, Ronaldo enjoys taking off his shirt and flexing for the cameras after he scores a goal. One of the keys to success for the USA team on Sunday is to ensure that Ronaldo remains fully clothed throughout the match...although I can live with one goal.