Let's just post recipes :3

[Shadowless Knight]

Strawberry lime scones
Ingredients

Scones

1 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
cup granulated sugar1/3

2
teaspoons gluten-free baking powder
1
teaspoon grated lime peel
1/2
teaspoon xanthan gum
1/2
teaspoon salt
1/4
cup cold butter, cut in small pieces
3/4
cup chopped fresh strawberries
1
cup whipping cream
Lime Glaze

3/4
cup powdered sugar
1
to 2 teaspoons fresh lime juice


Directions
1Heat oven to 425°F.
2In medium bowl, stir together flour blend, granulated sugar, baking powder, lime peel, xanthan gum and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Gently stir in strawberries. Stir in whipping cream just until moistened.
3On surface lightly sprinkled with flour blend, knead mixture 5 to 7 times to form dough. Pat into 3/4-inch circle. Cut dough into 8 wedges. Place wedges on ungreased cookie sheet.
4Bake 12 to 15 minutes or until golden brown. Let stand on cookie sheet 1 minute. Remove from cookie sheet to cooling rack. In small bowl, mix powdered sugar and lime juice until thin enough to drizzle. Drizzle over warm scones. Serve warm.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. The cream in the recipe contributes part of the essential fat that makes scones so tender and delectable. For best results, do not substitute a lower fat dairy option. This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.


carrot patch cookies
Ingredients

Dirt

1
box (4-serving size) chocolate instant pudding and pie filling mix
2
cups milk
1
container (8 oz) frozen whipped topping, thawed
1 1/4
cups finely crushed chocolate wafer cookies (about 20 to 25 cookies)
Carrots

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3
cup unsalted butter, softened
1
tablespoon Gold Medal™ all-purpose flour
1
egg
Red and yellow gel food color
Betty Crocker® white decorating icing
Edible Easter Grass
Directions
1In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
2Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
3Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
4With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
5Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
6Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.
Expert Tips
Serve this cookie "cake" at a child's spring birthday party for a fun and unique treat. You can make the entire recipe ahead of time; just don't place the cookies in the pudding until ready to serve, as they'll soften in the pudding mixture.

low cooker lasagna
Ingredients

1
pound bulk Italian sausage
1
medium onion, chopped (1/2 cup)
3
cans (15 ounces each) Italian-style tomato sauce
2
teaspoons dried basil leaves
1/2
teaspoon salt
2
cups shredded mozzarella cheese (8 ounces)
1
container (15 ounces) part-skim ricotta cheese
1
cup grated Parmesan cheese
15
uncooked lasagna noodles

Directions
1Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Expert Tips
Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving. For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.  

[TulipMeows]

Italian Sausage Burgers with Garlicky Spinach

Ingredients:

♥ 1 lb. of Italian sausage squeezed out of their casings
♥ 1 lb. baby spinach
♥ 2 cloves of garlic minced
♥ 1 Tbs. olive oil, plus a little extra for the burgers
♥ 1 Tbs. butter
♥ salt and pepper
♥ Rolls or Buns ( i used Pillsbury rolls)
♥ hot sauce or roasted bell pepper slices
♥ mayonnaise

Directions:

1) Form the sausage meat into patties. Heat a large frying pan over medium high heat, add enough olive oil to lightly coat the pan, add the sausage burgers, and fry until cooked through.
2) While the burgers are frying, heat another medium frying pan over medium high heat. Add the tablespoon of olive oil and heat until it shimmers. Add the garlic and saute until it becomes fragrant, Stir in the spinach and several good pinches of salt and pepper and cook until the spinach wilts. Stir in the tablespoon of butter plus more salt to taste.
3) Toast your rolls (if you want), then smear each with a thin layer of mayo and top with hot sauce or roasted pepper strips. Top each with some of the spinach and one of the burgers.
4) Eat Up (:  

[anonymous trickster]

Chicken and Cheese Taquitos

Cooking spray
2 boneless skinless chicken breast halves (about 4 ounces each)
Salt and freshly ground black pepper
1 cup prepared salsa (select your favorite variety)
4 ounces shredded sharp cheddar cheese
16 corn tortillas
16 wooden picks

Preheat the oven to 350 degrees.

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of the chicken with salt and pepper. Add the chicken to the hot pan and cook for 5 to 7 minutes per side, until cooked through. Remove the chicken from the pan and, when cool enough to handle, shred the chicken with two forks.

Transfer the shredded chicken to a medium saucepan and add the salsa. Set the pan over medium heat and bring to a simmer. Simmer for 2 minutes to heat through. Remove the pan from the heat and set aside.

Wrap 4 of the tortillas in a paper towel and microwave on HIGH for 20 seconds to soften. Arrange the tortillas on a flat surface and spoon the chicken mixture onto each tortilla (about 2 tablespoons per tortilla). Top the chicken with cheddar cheese (about 1 tablespoon per tortilla). Roll the tortillas up tightly and secure with wooden picks. Arrange the tortillas, side-by-side, on a large baking sheet and spray with cooking spray. Repeat with the remaining tortillas, chicken and cheese, working in batches of four (this prevents the tortillas from drying out).

Transfer the baking sheet to the oven and bake for 25 to 30 minutes, until the tortillas are golden brown and crisp.