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Chocolate Cheesecake

(category: Recipes, Word count: 328)
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1 1/4 cups graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter or margarine melted

2 pounds cream cheese

1 cup sugar

8 ounces sour cream

1/4 cup cocoa

2 eggs

1 cup flour

3/4 cup heavy whipping cream

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.

Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. You can put a coconut pecan topping on it if you like.

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The Secret Of Christmas Candies

(category: Recipes, Word count: 380)
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What is Christmas without treats? Does it really seem like Christmas without them? All those delicious candies are a delight fit for the holidays.

Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.

Wait, here's where we can help.

The trick to candy perfection is knowledge, so what do you need to know this holiday season to keep your sweets just as delightful as the occasion? Easy, you just need to know a little bit about the basics on how candy is made, starting with that basic candy building block, sugar. Well what's so special about sugar, you ask? Sugar has some special properties that make it the perfect choice for candy recipes.

Now, what special properties, you ask? Sugar crystals are solid at room temperature, but once you put these sugar crystals in water, they dissolve, this is the step-one in candy-making, this forms a clear solution. Apply heat and hold at "just right" temperatures and then this sweet elixir is allowed to boil at very at these specific temperatures. In doing so chemical changes or reactions occur in the sugar; this is because heat breaks the crystals apart into molecules, later the molecules will get back together forming sugar crystals again as the sugar syrup cools. This basis of candy making the backbone of all candies.

You need to understand the care required for the candy before you can ensure that they're served in the optimal state, you want to give your sweets the proper care and storage they need. Here's what you'll need to know:

Although there are many different varieties, as many as imagination will allow, there are only three main types of candy. They can usually be classified as one of the following, or a combination of the following:

First, we have the hard candy. Hard candy is made with the highest sugar content. Characteristically, they include various flavors and colors. Some of the most classic hard candies include peppermint sticks and a variety of different mints, does anyone remember rock candy?. Hard candy should be stored at temperatures ranging from 10-21

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4 Easy Tips On How To Make Healthy Recipes

(category: Recipes, Word count: 707)
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For many people, making healthy recipes seems too difficult and time consuming...

But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it!

Planning ahead of time an entire week of healthy recipe meals is the best way to create dishes you can be proud of, while keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.

Healthy Recipe Tip #1:

Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families.

In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.

When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week.

Healthy Recipe Tip #2:

Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is still very important to eat healthy meals, so that (of course) does not mean eating pizza every night or having ice cream for dinner. But involving your spouse and children in healthy recipe planning, you'll help to increase their interest in healthy eating right away.

It is also a good idea to get your entire family involved in the preparation of the meals. Even children too young to cook can help out by setting out the dishes, chopping vegetables, clearing the table and washing the dishes.

Healthy Recipe Tip #3:

Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of these staple foods, and freezing the leftovers for later use, is a great way to save both time and money.

When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items.

Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stocking up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops is a great way to make your food dollar stretch as far as possible while still allowing you and your family to enjoy delicious healthy meals every day.

Healthy Recipe Tip #4:

Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply of staple items like canned vegetables, canned fruits, soup stocks and the like will make healthy recipe preparation much faster and easier.

Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying several cases of canned vegetables when they are on sale, for instance can save lots of money and provide the basic ingredients for many nutritious, easy to prepare meals.

Examples of great staples to stock up on include whole grain cereals, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice.

I hope you found these healthy recipe tips easy as pie!

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Blueberry Salsa Sparkles With Flavor

(category: Recipes, Word count: 231)
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Pepper in fruit salsa? If you think it sounds odd, just try this colorful salsa. Blended with blueberries and other fruit, dashes of red and black pepper add just enough heat to kindle a delicious combination.

Serve this lively flavored sauce with ice cream and pound cake, as shown here. Or try it as a side with smoked ham, grilled pork chops or chicken.

Fresh blueberries are available year round and are most abundant in midsummer-ready to blend into smoothies, toss into your favorite chicken salad, or sprinkle over lemon meringue or cream pie. You should know that blueberries are loaded with antioxidants. Studies show that antioxidants may help reduce the buildup of cholesterol that contributes to cardiovascular disease, stroke and other age-related diseases.

Spicy Blueberry-Fruit Salsa

4 cups fresh blueberries

11/2 cups diced mixed fruit (such as melon, grapes, pineapple or kiwi)

2 tablespoons sugar

2 tablespoons lime juice

1 teaspoon grated lime peel

1/2 teaspoon ground allspice

1/8 teaspoon ground red pepper

1/8 teaspoon ground black pepper

1/8 teaspoon salt

In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red and black peppers and salt. Serve immediately or refrigerate covered, up to 4 hours.

Yield: 51/2 cups

Per half-cup portion: 55 calories, 0 g fat, 14 g carbohydrate.

Mildly spiced blueberry salsa adds zest to dessert.

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Food Of The Future 40 Years In The Making

(category: Recipes, Word count: 415)
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Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

Happy Birthday, Bac-Os!

Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

1 package (10 oz.) fresh spinach leaves, rinsed and patted dry

1 package (8 oz.) sliced mushrooms

1 can (19 oz.) Progresso chick peas, drained and rinsed

1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips

1/2 cup seasoned croutons

1/2 cup Italian dressing

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

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Pumpkin Bread

(category: Recipes, Word count: 103)
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Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.

Every persons taste is different and that is what makes the world go around, but there isn't much that I don't like when it comes to the sweet things.

Remember your ingredients should be at room temperature.

1-2/3 cups all purpose flour


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The Food Lover S Site I Ve Been Waiting For

(category: Recipes, Word count: 332)
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As I grew, however, the repertoire of recipes that I enjoyed watching other home cooks and chefs prepare (and eat), also grew. With the advent of the internet, it was a gold mine of goulashes, a reservoir of resources and a collection of food communities to share and exchange a love of all things - food!

But - something was missing.

Not one of those food sites had videos. There's nothing like, virtually, sitting on the edge of the counter, watching an experienced and enthusiastic home cook or chef preparing their specialty recipe right in front of you. You know what I mean - those folks who cook and measure everything with a "pinch of this" or a "dash of that."

Welcome to the age of (, a site which truly delivers a food lovers present and future needs. Home cooks, chefs, and food-related businesses now have a truly genius cooking social network site where everyone can fully interact and share cooking and food-related videos. A completely free service to all members, you have the option to broadcast your cooking talents through your personal MyKitchen, and (get this!) soon straight to your home televisions via IPTV! This site combines innovative and tested technologies, traditional needs and creative ideas to bring like-minded folks together to broadcast themselves, interact and enjoy shared value.

Your first visit to IPTVRecipes brings you to their homepage that's elegant in its' simplicity of design and function. After registering, you become part of the virtual kitchen - everyone has their own - where you can upload videos of your favorite recipes, check out other's videos, upload written recipes, participate in various Forum topics and, even, check out their store front for food-related shopping deals.

To reply to a question on the site - "What are you hungry for?" - my response is - "This is the food lover's site I've been waiting for!"

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Tasty Fettucine With Asparagus Red Pepper And Avocado

(category: Recipes, Word count: 379)
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1 16 oz. package organic fettucine noodles

1 pound fresh organic asparagus (try to obtain local, farm fresh!)

2 organic red peppers

2 organic avocados

One half organic onion

One quarter cup organic olive oil

One half cup organic balsamic vinegar

Fresh ground salt and pepper to taste

Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off, it makes a silly temporary cat toy.)

Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.

When smaller saucepan of water boils, add asparagus and cook for only two minutes-no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.

Cook fettucine in large pot of water until it's al dente; in other words, until it's just done and still firm-not overcooked and mushy. Pasta is healthier if it's not overcooked.

Drain pasta, then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.

If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette. This dish also pairs nicely with white wine. It easily serves six.

This dish is addictive, so there won't be any leftovers-which is a good thing, because the avocados won't keep anyway!

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Savory Sensations Add Zip To Traditional Fare

(category: Recipes, Word count: 300)
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Here's food for thought: The challenge for many an outdoor chef is exploring options beyond the conventional universe of grilled hot dogs, hamburgers and steaks.

An easy way may be to add zest with robust flavors. For example, instead of a hamburger, consider a Turkey Kraut Burger. The tartness of sauerkraut and Dijon mustard adds a surprising, savory twist to a healthier burger.

The addition of full-bodied flavors via a side dish is another way to bring new life to backyard cuisine. You may care to try the Sweet and Sassy Slaw or Tangy Trio Bean Salad recipes at as an alternative to traditional potato salad or cole slaw.

Sauerkraut, the second most popular hot dog topping according to the trade association Pickle Packers International, earned rave reviews as a healthful food. Recent studies have shown that girls who eat four or more servings of sauerkraut or lightly cooked cabbage a week during adolescence are 72 percent less likely to develop breast cancer as adults. The nutritional and chemical properties of sauerkraut have also proven effective in aiding digestion, lowering cholesterol levels and reducing the risk for developing prostate and colon cancers.

Turkey Kraut Burgers

1 lb. lean ground turkey

11/2 cups drained Krrrrisp Kraut Sauerkraut, divided

1/2 cup sliced green onions, divided

1 tbsp. chopped pimiento

1 egg white, beaten

2 tbsp. Dijon mustard

1/2 cup shredded reduced-fat cheddar cheese

In mixing bowl, combine turkey, 1 cup sauerkraut, 1/4 cup onions, pimiento, egg white and mustard. Shape into 4-inch patties. Grill 5-7 minutes on each side until meat is no longer pink. Combine remaining sauerkraut, 1/4 cup onions and cheese. Top patties with mixture. Grill 2-3 minutes or until cheese melts. Serve on hamburger buns, if desired. Serves 6.

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