Fluffy and fun sprinkle pancakes! What a special breakfast treat to surprise someone on their special day, especially if they like the usual breakfast Austin spots! These are completely from scratch, no cake mix with artificial ingredients (exception of sprinkles), and no hydrogenated oils. They are soft melt in your mouth pancakes, with white vanilla frosting syrup  that taste like actual birthday cake, and in my opinion even better!

Ingredients:

2 cups flour*

1 tablespoon baking powder

1/2 + 1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/3 cup sugar

2 cups milk*

1 tablespoon vanilla extract

3 tablespoons melted butter

2 tablespoons oil

3-4 tablespoons sprinkles

Vanilla Syrup

4 tablespoons butter softened

2 cups powdered sugar

1 teaspoon vanilla

pinch of salt

5 tablespoons milk, half/half, or heavy cream.

Optional toppings:

berries

whipped cream

cherry

nuts

more sprinkles

* I also made these with buttermilk and milk, and spelt flour worked well too.

Direction:

1. In a bowl sift together flour,salt,baking powder, and baking soda.

2. In a separate bowl, whisk eggs with sugar and vanilla.

5. Add milk ( or buttermilk)

6. Gradually whisk in flour mix

7. Add oil and melted butter.

8. Consistency should be as runny cake batter

9.  Set aside for 8-10 minutes. batter will become fluffy.

10. Add sprinkles

11. Heat pan or griddle on medium low heat

12. Spray pan with non stck cooking spray.

13. Scoop (I use ice cream scoop) or ladle batter on the heated pan/griddle.

14.  Cook the pancake about 1-2 min, or until bubbles form on the pancake. Flip the pancake and cook the other side.

Syrup:

1.Mix softened butter,salt, and powdered sugar.

2. Add milk or half/half and vanilla. stir until smooth.

3. Heat it in microwave for 15 seconds or more for runny consistency.

* you can add more milk or cream for more runny syrup.

Enjoy! Please don’t forget share, comment, and tag!

These crab cakes are very delicious and something you would eat at a fancy restaurant. Well … did you know that they can be easily made in your own kitchen? These crab cakes are perfect for dinner with Valentines Day just around the corner. There is alot of different sauce that will be good with them, this is one of my favorites, and this beurre blanc sauce will go well with it as well.

Ingredients:

24 ounces lump crab meat

1/2 onion finely chopped

1 egg

1/2 cup mayo

1/2 cup breadcrumbs

1 teaspoon old bay seasoning

1 teaspoon Worcestershire sauce

2 teaspoons dijon mustard

4 dashes of hot sauce (I used Trader Joes one)

1/2 teaspoon salt

1 tablespoon butter to saute onion

panko crumbs

optional: shredded cabbage

diced fire roasted peppers

alfa alfa sprouts or any other type.

oil for frying

Sauce:

1/2 cup mayo

1/3 cup fire roasted red peppers diced

2 tablespoons capers

1 tablespoon lemon juice

1 teaspoon hot sauce

1 tablespoon fresh dill finely chopped

1 tablespoon ketchup

1 tablespoon dijon mustard

season with salt

Directions:

Sauce-

Combine all ingredients in a small bowl and set aside.

Crab Cakes-

saute onions in butter until lightly browned and soft.

Drain and squeeze all liquid from crab, place it in a mixing bowl.

Whisk  together mayo,egg,mustard,salt,hot sauce,old bay seasoning ,Worcestershire sauce. Add it to crab.

Add sautéed onions to bowl with crab.Add breadcrumbs.Mix all together.

Form crab mixture in to 8-10 patties. Coat with panko crumbs on both sides.

Heat a frying on medium heat. Add oil. Fry crab cakes on both sides and transfer to a plate when done.

To plate and serve as pictured above, mix cabbage with sprouts,red peppers, salt, and squeeze of lemon juice.

Place cabbage mix on bottom of plate. Arrange crab cake on top and pour over with sauce on top.

Pan-seared almond crusted salmon on bed of garlic-ginger veggies and soy honey glaze. Healthy and light dinner or lunch dish.

4-6 salmon fillets

1/2 cup almond flour

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons oil (I used light olive oil)

2 tablespoons butter

Glaze-

1/4 cup tamari or soy sauce

3 tablespoon honey

1/3 cup water

1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard

3 tablespoons butter

Sauteed ginger-garlic veggies-

sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)

shredded carrots

pea shoots (optional)

1 tablespoon sesame oil

1 tablespoon butter

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons soy sauce mixed with 2 teaspoons honey

Directions:

Season salmon with salt and pepper.

Combine almond flour,salt and pepper.

Heat oil and butter in a skillet.

Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.

Cook until golden and crusty on all sides.

glaze-

In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.

Bring to boil on medium high heat and continue to simmer for 3-4 minutes.

Turn off heat and whisk in butter one tablespoon at a time.

veggies-

Heat oil and butter in a saute pan on high heat.

Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.

Add in and toss veggies and saute for 1-2 minutes. Don’t over cook.

pour some sauce/glaze on the bottom of dinner plate.

Spoon veggies to the side of sauce and place fish on top of veggies and sauce.

[amd-zlrecipe-recipe:162]

Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside,juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.

Ingredients:

1-1.25 pounds fresh salmon skinned and diced

1 egg

1 tablespoon mayonnaise

1-2 crushed garlic cloves

1/2 cup shredded cheese (I used mexican blend from Trader Joes)

1/4 teaspoon lemon pepper seasoning (Trader Joes type)

1 tablespoon fresh chopped dill

2 teaspoons squeezed lemon juice

salt and black pepper

panko bread crumbs for coating

oil for frying

Aioli

4 tablespoons mayonnaise

1 tablespoon good dijon mustard (preferably grained)

1 garlic clove crushed

1 teaspoon lemon juice

salt

black pepper

1 teaspoon capers

Direction:

In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.

Heat a frying pan with some oil on medium heat.

Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.

Dip both sides in panko crumbs.

Fry on both sides until golden brown.

Aioli:

Whisk all ingredients in a small bowl.

Serve fish cakes with aioli

[amd-zlrecipe-recipe:159]

I like eggs prepared any way, but soft boiled eggs and poached eggs are my favorite. They are very easy and quick to make. To make a perfect soft boiled egg a timer is a must.

Ingredients:

large eggs

small pot of water

salt

bread/toast

Directions:

Bring pot of water boil.

then lower the heat, so the water is simmering.

Add one egg at a time with spoon.

For 1-2 eggs cooking time 5 minutes

For 3-4 eggs add another 30 sec- a minute

Run the eggs under cold water for 30 -60 sec.

Peel the top of the egg,sprinkle some salt and serve with crusty bread or toast.

[amd-zlrecipe-recipe:158]

Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.

Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.

In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.

Ingredients for beurre blanc sauce:

Makes about 3/4 cup. 

1 piece shallot minced

2/3 orange juice squeezed ( or tangerines)

1/4 white wine

zest from one orange

1 stick very cold butter sliced

salt

Salmon:

2-4 fish pieces

salt and pepper

2 tablespoons oil

1 tablespoon butter

Potatoes:

5-6 peeled and sliced potatoes

salt

2-3 tablespoons oil

1 tablespoon butter

Spinach:

2 slices of turkey or pork bacon chopped

1 tablespoon oil

about 4 cups spinach

crispy onion strings

salt

Directions:

Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.

Cook until liquid evaporates by half.

On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.

Strain through fine-mesh strainer.

Reheat sauce on low heat only.

Salmon:

Heat a frying pan on med-high heat.

Add oil.

Season fish with salt and pepper.

Transfer fish to a frying pan skin side up.

Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.

Potatoes:

Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.

Spinach:

Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.

Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.

[amd-zlrecipe-recipe:156]

Smetanik cake is a Russian sour cream cake with sour cream frosting. It’s not overly sweet and the cream feels really light and smooth. If you love moist cakes you can add sugar syrup to moisten it, if you’re more on the drier type cake then skip this step. You can also add raspberries (my fave..) or any other berries for a little sour sweetness. My family loves this cake, it’s one of our favorites.

Ingredients:

6 eggs

1 1/4 cup sugar

1 1/4 cup sour cream

1 teaspoon vanilla

1 tablespoon baking soda + 2 tablespoons vinegar(combined)

1 1/2 cup flour

2 tablespoons cocoa powder

Cream/frosting:

8 ozs cream cheese

8 ozs condensed milk

1  1/2 cup sour cream

1/2 cup powdered sugar

1 1/2 teaspoon vanilla

Sugar syrup

1/2 cup cold boiling water with 1 tablespoon sugar for soaking

Optional-

raspberries,strawberries,blueberries,or bananas.

Direction:

Heat oven to 325 F degrees

Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.

Beat eggs with sugar using electric mixer on high speed.

Add in sour cream,vanilla,and baking soda mixed with vinegar.

Continue to mix on medium-high speed until well incorporated.

Sift flour directly in the bowl with cake batter.

Mix gently using a whisk, always working one direction.

Divide mixture in half.

Add cocoa to one half,and mix it in with a whisk.

Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)

Bake for 25-30 minutes or until when toothpick inserted and comes out clean.

Let cool.

Cream-

Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.

Bring down the speed to medium and gradually add condensed milk.

Add in powdered sugar, sour cream, and vanilla.

Bring the speed up to high and continue mixing for about another minute or so.

Assembling-

Slice really carefully both cakes in half.

Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.

Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.

Add good amount of cream.  If adding any berries or bananas, arrange them on top of cream.

Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.

Using a shredder, Shred cake pieces in to tiny crumbs.

Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)

Decorate with berries or as desired.

Refrigerate for at least 6 hours.

[amd-zlrecipe-recipe:154]

What I like about pasta dish is …. it’s really quick and easy to prepare,looks mouthwatering and fancy, and always delicious! This salmon pasta dish is light and tasty. Capellini pasta and tender salmon chunks tossed in creamy buttery  wine sauce with a hint of lemon and touch of fire (red pepper flakes).

It turns out that if you like salmon sushi, you are more likely to be in the mood when the date is over, which is a classic date night tradition. Salmon is rich in omega-3 fatty acids that aid in the maintenance of the body’s hormone production, which includes the production of sex hormones, which directly affect our libido. Stunningly better, salmon has been connected to additional extraordinary climaxes thanks to the lift in dopamine a synapse that animates delight

Ingredients:

8 ozs capellini pasta

1.5 – 2 lbs salmon cut in chunks

1 shallot minced

2 garlic cloves minced

4 tablespoons olive oil

3 tablespoon butter

1/2 cup white wine

1/3 cup heavy whipping cream

1 teaspoon red pepper flakes (optional)

4-5 basil leaves chopped

salt and pepper

grated parmesan cheese

lemon slices for serving

Direction:

Cook your choice of capellini pasta according to package instruction. I used whole wheat.

Season salmon chunks with salt and pepper. Set aside.

Heat a medium-large pan on medium heat.

Add oil and 1 tablespoon butter.

Add shallots and garlic. Saute for about 1 minute.

Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.

Add chopped basil between fish pieces.

Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.

Pour in heavy whipping cream and add hot pepper flakes.

Add parmesan cheese and season with salt. Turn off heat.

Carefully stir in remaining 2 tablespoon butter. Careful  not to brake delicate fish pieces.

Add cooked pasta to the pan and gently toss.

Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.

Enjoy!

[amd-zlrecipe-recipe:153]

These stuffed mini peppers are a quick and easy appetizer or snack. No cooking or baking required. Just mix the chicken filling and stuff the peppers. It’s really easy to make and delicious!

Ingredients: 

1 canned white chicken

1 cup shredded colby jack or cheddar cheese

2 cloves garlic crushed

1/2 teaspoon garlic powder or garlic parsley seasoning

1/2 teaspoon onion powder

4 ozs. cream cheese

2-3 tablespoons mayonnaise

* green onion,parsley, or dill (optional)

Directions:

Mix all the ingredients together using a kitchen aid or hand blender.

Stuff mini peppers with chicken and cheese filling.

[amd-zlrecipe-recipe:152]

This is a nutritious and vibrant spring salad with spinach, arugula, asparagus, and strawberries. Crisp green leaves and bright sweet strawberries are tossed in a light balsamic vinaigrette, then topped of with turkey bacon and feta cheese. It’s so delicious  and healthy.

Ingredients-

Dressing:

3 tablespoon balsamic vinegar*

4 tablespoons extra virgin olive oil*

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon squezed lime juice

fresh ground black pepper

* Good quality balsamic vinegar and olive oil is a must for perfect results of this dressing.

I used balsamic vinegar from Trader Joes and Organic California Olive Ranch Olive oil.

Salad:

Baby Arugula

spinach (baby spinach)

Asparagus sliced 

fresh strawberries quartered 

Cooked turkey bacon (fried/baked)

Feta,blue,or gorgonzola cheese

optional ingredients:

candied walnuts or pecans

sliced red onion

Directions:

Using a hand blender or blender mix balsamic vinegar,sugar,salt,black pepper, and oil. Then add lime juice and pulse couple times.

( You can adjust salt or sugar to your liking). If the dressing to thick,you can liquify by adding a little bit of water.

Toss spinach, asparagus, arugula ,strawberries, bacon, and candied nuts with some dressing.

Top with cheese and serve.

[amd-zlrecipe-recipe:151]

This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for  some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!

Recipe was adapted from grabandgorecipes.com

Ingredients:

6 eggs

1  1/4 cup sugar

soaking:

1/2 cup boiling  water cooled

1/4 cup heavy whipping cream or half/half

2 tablespoons condensed milk

( mix all ingredients together)

Optional :

toasted walnuts,peanuts,or almonds.

prunes

caramel

toffee bites

cheerios or trader joes O’s

Directions:

This Lemon blueberry bread is bursting with  deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.

Ingredients:

2 eggs

2 cups  flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries

Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt

Directions:

Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

Adapted from Livewellbakeoften.com

[amd-zlrecipe-recipe:147]

Dulce de leche Tiramisu cake is a well loved classic cake with a twist. This cake is replaced with sponge cake for lady fingers and with creamy dulce de leche frosting. Always perfect dessert for any occasion.

Ingredients for cake:

8 eggs

1 1/3 cups sugar

1 1/3 cup flour sifted

Cream:

4 ozs. cream cheese

1/4 cup powdered sugar

1 can (8 ozs) cooked condensed milk or dulce de leche

17.5 ozs. mascarpone cream

1 cup heavy whipping cream

Other ingredients:

3/4 cup coffee

1/2 cup Kahlua liqueur

toasted hazelnuts (optional)

Directions:

On high speed beat eggs with sugar.

When the batter is stiff and light, add flour and mix it gently and well on low .

Pour the batter into 10 ”* round baking pan and bake for about 35-40 minutes.

Let the cake cool.

*if using 9” reduce to 7 eggs,1 1/4 cup sugar and flour.

Cream:

In Stand/hand mixer beat cream cheese with dulce de leche.

Add mascarpone cream and beat not more then a minute, just until well combined.

In a separate bowl beat together heavy whipping cream with powdered sugar.

Gently fold in whipped cream into dulce de leche cream.

In a small bowl or spray bottle combine coffee with kahlua liqueur.

Assembling:

Divide the sponge cake in half.

Soak the bottom layer with coffee mixture.

Spread good amount of frosting.

If desired, sprinkle toasted crushed hazelnuts.

Soak the other half of sponge cake, and place it on top of the bottom layer.

Spread frosting all over the cake reserving some frosting for decoration.

Decorate as desired. Dust with cocoa powder.

This Spinach salad is delicious, healthy, and vibrant. It’s one of the most requested salads that I bring to potlucks. So I make this salad often. This beautiful salad will look great on your holiday dinner table.

For a great tasting vinaigrette try using  good quality balsamic vinegar, olive oil , and mustard. If you want to add a unique flavor to your vinaigrette, then you may buy truffle balsamic vinegar.

 Ingredients:

Baby spinach

1 red,yellow or orange bell pepper sliced lengthwise

1/2 red onion sliced (not too thin)

Glazed/candied pecans or walnuts.

Choice of Feta,blue cheese, or Gorgonzola (crumbled)

Bacon (baked/fried and crumbled)

4 tablespoons oil

Honey Dijon balsamic vinaigrette:

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/4  shallot chopped (optional)

1-2 garlic cloves

1/2 teaspoon Dijon mustard

1 tablespoon honey

Salt and fresh ground black pepper

Directions:

Vinaigrette:

Using a hand blender, Combine balsamic vinegar,shallot,garlic,mustard,salt,and pepper.

With blender running,slowly pour in oil. Continue to blend until vinaigrette thickens.

If too thick, you can add a little water to adjust thickness to your liking.

Adjust seasoning and sweetness if needed.

Let sit at room temperature for at least 30 minutes.

Salad:

Heat 2 tbsp.oil in a skillet on med-high heat.

Add bell pepper and saute.

Remove a peppers from skillet.

Add 2 tbsp. oil. to the same skillet.

Add onions and saute.

Arrange spinach leaves on a salad plate or salad bowl then following this order:

Dressing (drizzled)

bell peppers

onions

bacon

cheese

nuts

If serving in a large salad bowl, Arrange in layers by repeating the order.

This is a flavorful salmon dish that can be  perfect for any dinner party. Delicious,moist, and boosted with flavor from garlic,basil, and lemon. This salmon dish is baked in parchment paper to keep in the flavor and moisture, then topped with sautéed spinach and grape tomatoes. Take advantage of this recipe to have a very healthy meal at home, many people always ask “are grape tomatoes good for you?” and in fact they are, you can research a bit more.

Ingredients:

1 fillet of salmon (about 2 lbs +/-)

6 tablespoon butter melted

1/4 cup finely chopped basil

6 garlic cloves crushed

1 tablespoon white wine

1 tablespoon squeezed lemon juice

salt

black pepper

1/4 cup parmesan cheese shredded

1 shallot chopped

4 cups spinach

8 0zs  cherry or grape tomatoes sliced in half

2 tablespoons oil

Directions:

Heat oven to 400 degrees.

Line a baking pan with parchment paper.

Place fish on the baking sheet.

In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.

Season fish with salt and pepper.

Pour butter mixture over fish.

Sprinkle with parmesan cheese.

Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)

Bake for about 20 -25 minutes.

Heat oil in a sauté pan over medium heat.

Add shallots and cook until softened.

Add tomatoes and cook until slightly soft.

Add spinach and turn of the heat.

Continue to stir with thongs until spinach is slightly softens.

Arrange salmon on a serving plate.

Add spinach with tomatoes over salmon.

[amd-zlrecipe-recipe:145]

These are scrumptious and cute apple cake treats.They are mini apple cakes with sweet caramel like frosting, and covered all over with crunchy nut and cake crumb. These treat can be versatile by using your choice of nuts, and also can be made as a whole cake by using 2 (9 inch) cake pans.

Ingredients:

1o eggs

1 1/2 cup sugar

1 1/2 cup + 1/2 cup flour separated

1 teaspoon baking powder

5 apples peeled and diced

Frosting:

1 1/2 can cooked condensed milk (dulce de leche)

2 1/2 sticks butter room temp.

4 ozs. cream cheese room temp.

8 ozs. pecans

Direction:

Heat oven to 350 degrees.

Line two large baking sheets with parchments paper. Grease or spray with nonstick spray.

In a stand or hand mixer beat eggs with sugar until pale and fluffy.

Sift 1 1/2 cup flour with baking powder and gradually add to egg mixture on medium-low speed.

Mix apples with 1/2 cup flour .

Gently mix in apples into batter.

Divide batter among two baking sheets.

Bake for about 13-15 minutes.

Frosting:

Beat butter and cream cheese until smooth.

Gradually add in dulce de leche.

Assembling:

Cut out cirlcles using small round cookie cutter.

Remove apples from the scraps.Break scraps into small pieces and toast them in the oven until golden brown.

Take one mini cake round and spread generous amount of frosting.Add another round on top.

Spread frosting on the top and side of the cake.

Crush pecans using a blender.Transfer to deep medium bowl.

Take toasted cake pieces and crush using a blender.

Add it to pecans and mix it together.

Cover mini cake with nut and cake coating.

[amd-zlrecipe-recipe:143]

This is a healthy,hearty, and delicious bean and rice soup. It’s totally satisfying and perfect on cold winter days or nights. You can make it pure vegetarian by adding just water or vegetable broth, or for more flavor you can use chicken broth.

Ingredients:

1 onion diced

3/4 red bell pepper

1 can black beans or 1 cup cooked

1 can pinto beans or 1 cup cooked

1 can Rotel diced tomatoes and green chilies

1/2 cup basmanti brown rice Pre-cooked*

1 teaspoon onion powder

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

salt and black pepper

1-2 bay leaf

2-3 tablespoons fresh chopped cilantro

3 tablespoons oil

4-5 cups water or broth

*Cook rice until half way done.

Directions:

Heat oil in a pot.Throw in onions and bell pepper.Saute until soft.

Add diced tomatoes with chilies,onion powder,cumin powder,salt,pepper,chili pepper,smoked paprika,bay leaf.

Continue to cook stirring occasionally.

Throw in beans and rice.Cover with water or broth.

Bring to boil,throw in cilantro.

Reduce heat and let it simmer for 15-20 minutes.

Can be served with sour cream and/or a squeeze of lime juice.

[amd-zlrecipe-recipe:142]

This is a quick,easy, and fresh cabbage carrot salad. It’s a nutritious and delicious salad that goes wonderful with almost everything.

Ingredients:

Serving size: 4-6 people

1/2  cabbage head shredded

1 large carrot shredded

1/2 sweet onion thinly sliced*

salt

2-3 tablespoons mayonnaise

* You can use regular white onion,just soak or wash in water.

Directions:

Start by massaging cabbage with a little salt in a bowl.

Add shredded carrots,onions, and mayo.Mix everything until all ingredients combined.

[amd-zlrecipe-recipe:140]