Irish Beef Stew Recipe

based on a Bon Appetit recipe, with the main difference being the substitution of Guinness and excellent red wine for some of the beef stock the recipe called for. As I suspected, the addition of Guinness and red wine makes all the difference.

Chicken Stew with Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on col...

Greens with Carrots, Feta Cheese and Brown Rice

Serves 4 Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemo...

Cheesy Beef Spirals

Easy-to-assemble casserole. You will need a large saucepan, a 2-1/2 qt. baking dish, and a pot to cook the spiral pasta in.

Apple Crisp

"A simple dessert that's great served with ice cream."

Basic Deviled Eggs

This adopted recipe has already received many good reviews and is the way I have always fixed deviled eggs. Since these are just basic deviled eggs, use your imagination and add anything you want. Double or triple the recipe if desired. Cooking time includes time to cook the eggs.

Homemade Soft Pretzels

Those delicious homemade pretzels you could never make so good, until now!

Pecan Pancakes with Mixed Berry Compote

Makes 4 servings

Surprise Brownies

Brownie mix using applesauce

Cranberry-Sauced Meatballs

Nutrition Facts: Servings Per Recipe 60 meatballs Calories 45, Total Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 107, Carbohydrate (g) 5, Protein (g) 3.

Orange Creamsicle Cupcakes

Recipe Author:

Rating: No votes

Description: Tastes just like a creamsicle :)



Ingredients: For orange-vanilla cupcakes 2 cups AP flour 1/4 tsp baking soda 1/4 tsp baking powder 3/4 cup heavy cream 1 tbsp orange zest + 1/4 cup fresh orange juice (1 orange) 1 tbsp pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temp (I used 1/4 cup+2 tbsp of Citrus Olive Oil) 2 vanilla beans, scraped (I used 2 tbsp vanilla bean paste) 2 large eggs * Check out this great link ~> http://www.amazingoliveoil.com/substitute-olive-oil-for-butter.html for substituting olive oil for butter in your baking. Special thanks to Temecula Olive Oil Company for sending me citrus olive oil to try! For orange buttercream 1/2 cup (1 stick) unsalted butter, room temperature 4 cups sifted powdered sugar 1/4 teaspoon vanilla extract 1/4 teaspoon orange extract 1/8 cup orange juice (preferably fresh) For marshmallow cream frosting 1-7oz jar of marshmallow cream (I used marshmallow fluff) 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

Preparation: To make orange-vanilla cupcakes— Preheat the oven to 350F. Line cupcake pan with liners. Sift together the flour, baking powder, baking soda and salt. Set aside. In another bowl (I used Pyrex measuring cup instead b/c it’s easier to pour), combine the heavy cream, vanilla extract and orange juice. Set aside. In a stand mixer, fitted with a flat beater, cream the butter, sugar, vanilla bean seeds and zest until pale and fluffy. Add eggs, one at a time until well combined. Add flour mixture in 3 additions, alternating with heavy cream mixture in 2 additions, ending with the flour mixture. Fill cupcake liners about 1/2-2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting. To make orange buttercream— In the stand mixer, fitted with flat beater, beat the butter at medium-high speed until creamy. Add half of the powdered sugar, both extracts and the orange juice. Stir to combine. Gradually add the remaining sugar until the frosting reaches your desired consistency. To make marshmallow cream frosting— In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.

Notes: http://dulcedoblog.blogspot.com/2008/03/orange-cream-creamsicle-cupcakes.html -> for explanation and pictures

Preparation Time:	5 Min	Difficulty:	very easy
Portion:	1 serving	Country/Region:
Vegetarian:	No	Cost:
Last Updated:	Sat 26 Sep 2009 21:59:20 MDT	viewed:	340 times viewed