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Kristan Roland
2018-09-28T10:00:09-04:00
tag:www.foodfanatic.com,2005:Post/3926
2018-09-28T10:00:00-04:00
2021-05-13T15:05:55-04:00
Protein Overnight Oats Recipe
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3/4 cup Unsweetened Vanilla Almond Milk</li>
<li>1/2 cup Vanilla Greek Yogurt</li>
<li>1 scoop Vanilla Protein Powder</li>
<li>1/4 teaspoon Pure Vanilla Extract</li>
<li>4 teaspoons Ground Cinnamon</li>
<li>1/2 cup Steel Cut Oats</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Pour almond milk, yogurt, and protein powder into a jar – whisk or stir to combine.</li>
<li>
Stir in vanilla, cinnamon, and oats.</li>
<li>
Store in the refrigerator overnight. Top with fruit, nuts, or granola and enjoy.</li>
</ol>
<p>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3916
2018-09-20T10:00:00-04:00
2021-11-06T18:07:03-04:00
Quinoa Greek Salad with Feta and Tomatoes Recipe
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/quinoa-greek-salad-with-feta-and-tomatoes-recipe/">Quinoa Greek Salad with Feta and Tomatoes Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Tri-Color Quinoa</li>
<li>2 cups Chicken Broth</li>
<li>1/4 cup Light Balsamic Vinaigrette</li>
<li>1 pint Cherry Tomatoes, halved</li>
<li>1 cup Kalamata Olives</li>
<li>1 cup Crumbled Feta Cheese</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Rinse 1 cup quinoa in a fine mesh strainer. Place in a medium saucepan and set aside.</li>
<li>
Bring 2 cups chicken broth to a boil. Add to quinoa in saucepan and bring to a simmer over medium low heat.</li>
<li>
Cover and cook until water is absorbed, grain is translucent, and germ has spiraled out from each grain (about 15 minutes).</li>
<li>
Remove from heat and pour into a mediums size bowl. Immediately toss with dressing and tomatoes, let cool.</li>
<li>
Add olives and feta and chill until ready to serve.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>Will keep covered in the refrigerator for about 2-3 days.</li></ul>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3912
2018-09-14T10:00:00-04:00
2021-05-13T15:05:54-04:00
Red Velvet Brookies Recipe
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 box Red Velvet Cake Mix, (16.5 ounce)</li>
<li>1 stick Salted Butter, melted</li>
<li>1/2 cup Evaporated Milk</li>
<li>1 tube Refrigerated Chocolate Chip Cookie Dough, or Homemade Cookie Dough, chilled and divided into 15 golf-ball sized portions</li>
</ul>
<b>For the Frosting:</b>
<ul class="ingredients">
<li>4 tablespoons Salted Butter</li>
<li>2 tablespoons Unsweetened Cocoa Powder</li>
<li>3 tablespoons Evaporated Milk</li>
<li>1/2 teaspoon Pure Vanilla Extract</li>
<li>2 cups Powdered Sugar</li>
</ul>
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</div>
<div class="clearfix">
<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Line 15 muffin tins with liners and set aside.</li>
<li>
In a large bowl, stir together cake mix, melted butter, and evaporated milk until combined. Fill muffin tins about 1/2 full. Bake for 8 minutes.</li>
<li>
Remove cakes from oven and gently press a ball of cookie dough into the center of each. Bake for another 12-15 minutes, until the edges are set.</li>
<li>
Remove from oven and place on a rack to cool.</li>
</ol>
<p>
<strong>Prepare Frosting: </strong></p>
<ol>
<li>
In a small saucepan, melt butter over medium heat.</li>
<li>
Whisk in cocoa powder and evaporated milk, whisking until mixture comes to a boil.</li>
<li>
Remove from heat and whisk in powdered sugar and vanilla until smooth.</li>
<li>
Pour over warm brownies, dividing evenly.</li>
</ol>
<p>
</p>
</div>
</div>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3805
2018-07-10T14:00:00-04:00
2021-05-13T15:05:51-04:00
Lighter Chicken Salad
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/lighter-chicken-salad-recipe/">Lighter Chicken Salad Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 Rotisserie Chicken, shredded</li>
<li>1/2 cup Light Mayonnaise</li>
<li>2 tablespoons Plain Greek Yogurt</li>
<li>2 packets Stevia, 1 teaspoon</li>
<li>2 teaspoons Lemon Pepper</li>
<li>1/4 cup Dried Cranberries</li>
<li>2 stalks Celery, finely diced</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a large bowl, combine shredded chicken, mayonnaise, yogurt, stevia, lemon pepper seasoning, cranberries, and celery until everything is well coated and combined.</li>
<li>
Cover and chill for at least 2 hours to allow flavors to mingle.</li>
<li>
Serve on lettuce leaves, bread, or with bagel chips.</li>
</ol>
<p>
</p>
</div>
</div>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3783
2018-06-19T17:00:00-04:00
2023-01-25T11:43:00-05:00
Rocky Road Bars Recipe
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 box Dark Chocolate Fudge Cake Mix</li>
<li>1/4 cup Salted Butter, melted</li>
<li>1 large Egg</li>
<li>1/3 cup Water</li>
<li>2 teaspoons Pure Vanilla Extract</li>
<li>10 ounce bag Miniature Marshmallows</li>
<li>1 cup Dry Roasted Salted Peanuts, finely chopped</li>
</ul>
<b>For the Chocolate Drizzle:</b>
<ul class="ingredients">
<li>1 cup Semisweet Chocolate Chips</li>
<li>4 tablespoons Salted Butter</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350°F. Line a 9x13 pan with foil and spray with nonstick spray. Set aside.</li>
<li>
In a large bowl, combine cake mix, melted butter, egg, water, and vanilla. Spread into prepared pan and bake for 20 minutes.</li>
<li>
Immediately upon removing pan from oven, sprinkle evenly with mini marshmallows and place back in the oven for 5 minutes or until marshmallows are puffy but not toasted.</li>
<li>
Sprinkle with chopped peanuts and set aside.</li>
<li>
In a microwave safe bowl, heat chocolate chips and butter in the microwave, stirring every 15 seconds until smooth. Drizzle over bars.</li>
<li>
Chill until firm. Slice and serve.</li>
</ol>
<p>
</p>
</div>
</div>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3772
2018-06-09T10:00:00-04:00
2024-03-23T20:10:05-04:00
Sweet Potato Benedict Skillet Recipe
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Sweet Potato Benedict Skillet Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/sweet-potato-benedict-skillet-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/sweet-potato-benedict-skillet-recipe/">Sweet Potato Benedict Skillet Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 pound Sweet Potato, peeled and diced</li>
<li>4 slices Ham, or chicken bacon</li>
<li>2 large Eggs</li>
</ul>
<b>For the Hollandaise:</b>
<ul class="ingredients">
<li>2 Large Egg Yolks</li>
<li>1 tablespoon Lemon Juice</li>
<li>4 tablespoons Salted Butter, melted</li>
<li>Paprika</li>
<li>Salt and Pepper, to taste</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 450°F. In a large bowl, drizzle diced sweet potatoes with 2 Tablespoons olive oil.</li>
<li>
Spread on a baking sheet and sprinkle generously with salt.</li>
<li>
Bake for 30 minutes, stopping every 10 minutes to stir, or until potatoes are browned and soft in the center. (This can also be done in advance – roast and cool potatoes, then place in a container with a lid until ready to use. Reheat in a skillet on the stove.)</li>
</ol>
<p>
<strong>Prepare Hollandaise: </strong></p>
<ol>
<li>
Whisk together two yolks, lemon juice, and a dash of salt.</li>
<li>
Slowly drizzle in melted butter, whisking until combined and smooth.</li>
<li>
Microwave for 20 seconds, stopping to stir every 5 seconds.</li>
<li>
Heat chicken or turkey bacon OR ham slices in a skillet until cooked/warm.</li>
<li>
Poach two eggs – I use an egg poaching pan for this and it’s SO incredibly easy!</li>
<li>
Divide sweet potatoes onto two plates. Top with bacon or ham, and one poached egg. Top with hollandaise, paprika, and parsley.</li>
</ol>
<p>
</p>
</div>
</div>
<span class="hidden-print">
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3762
2018-05-30T10:00:00-04:00
2021-05-13T15:05:50-04:00
Strawberry Cream Angel Cake
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/strawberry-cream-angel-cake-recipe/">Strawberry Cream Angel Cake Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 Angel Food Cake, baked and cooled, tube shaped, store bought, made with a mix, or homemade</li>
</ul>
<b>For the Filling :</b>
<ul class="ingredients">
<li>8 ounces Cream Cheese, softened to room temperature, can use low-fat</li>
<li>1 cup Frozen Sweetened Sliced Strawberries, THAWED, not drained of juice</li>
<li>8 ounces Whipped Topping, can use light or Cool Whip FREE</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In the bowl of your mixer, using the whisk attachment, beat cream cheese until smooth and fluffy.</li>
<li>
Scrape the sides of the bowl, then with the mixer on low, slowly add strawberries, increasing speed to medium once they are all added.</li>
<li>
Beat until smooth – mixture may be lumpy at first, increase mixer speed if needed.</li>
<li>
Once mixture is smooth, fold in whipped topping. Place filling in a bowl, cover with plastic wrap and refrigerate for several hours or overnight, until firm.</li>
<li>
Using a bread knife, slice top 1/3 off of cake, horizontally. Using a small paring knife, cut a “tunnel” in the bottom part of the cake in the center, leaving about 1/2" inch on each edge and bottom of the cake intact. This is for your filling.</li>
<li>
Spoon filling into hollowed part of cake. Pile remainder of filling on top until all filling is used. Top with the top of the Angel Food cake.</li>
<li>
Slice and serve.</li>
</ol>
<p>
</p>
</div>
</div>
<span class="hidden-print">
<h3>Recommended</h3>
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3678
2018-03-11T10:00:00-04:00
2021-05-13T15:05:46-04:00
Mint Chocolate Brownie Bites Recipe
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/mint-chocolate-brownie-bites-recipe/">Mint Chocolate Brownie Bites Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Brownies:</b>
<ul class="ingredients">
<li>1 stick Salted Butter, melted</li>
<li>1/2 cup Unsweetened Cocoa Powder</li>
<li>1 cup Granulated Sugar</li>
<li>2 large Eggs</li>
<li>1 1/2 teaspoons Pure Vanilla Extract</li>
<li>1/2 teaspoon Mint Extract</li>
<li>2/3 cup All-Purpose Flour</li>
<li>3 Milk Chocolate Bars, (1.55 ounces), melted in the microwave</li>
</ul>
<b>For the Frosting:</b>
<ul class="ingredients">
<li>1 stick Salted Butter, slightly softened</li>
<li>1/2 teaspoon Mint Extract</li>
<li>1/2 teaspoon Pure Vanilla Extract</li>
<li>1/3 cup Heavy Cream</li>
<li>2 cups Powdered Sugar</li>
<li>2 drops Green Food Coloring</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<p>
<strong>For the Brownies:</strong></p>
<ol>
<li>
Preheat oven to 350°F. Spray 24 mini muffin cups with nonstick spray and set aside.</li>
<li>
In a large bowl, whisk butter and cocoa powder together until cocoa is dissolved and mixture is thick.</li>
<li>
Stir in sugar until combined.</li>
<li>
Stir in eggs, mixing until combined.</li>
<li>
Add vanilla and mint extracts.</li>
<li>
Add flour, stirring just until no white streaks remain in batter.</li>
<li>
Fold in melted candy bars.</li>
<li>
Use a small cookie scoop to divide batter in prepared muffin.</li>
<li>
Bake for about 12-15 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs, but not raw batter.</li>
<li>
Let cool slightly, about 15 minutes, then use a sharp knife to loosen brownie bites and remove from pan. Let cool completely.</li>
</ol>
<p>
<strong>For the Buttercream:</strong></p>
<ol>
<li>
In the bowl of your mixer, beat butter, extracts, and cream on medium-low speed until combined.</li>
<li>
With the mixer on low, slowly add powdered sugar, beating until just barely mixed. Add food coloring and increase speed to high – beat for one minute.</li>
<li>
Generously frost or pipe frosting on brownie bites.</li>
</ol>
<p>
<strong>To Serve:</strong></p>
<ol>
<li>
Sprinkle with chocolate sprinkles or chocolate cookie crumbs, if desired.</li>
</ol>
<p>
</p>
</div>
</div>
<span class="hidden-print">
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3631
2018-02-08T10:00:00-05:00
2021-08-14T08:05:25-04:00
Chocolate Cherry Cheesecake Bars
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/chocolate-cherry-cheesecake-bars-recipe/">Chocolate Cherry Cheesecake Bars Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 boxes Chocolate Cake Mix, dark</li>
<li>2 large Eggs</li>
<li>1 cup Water</li>
<li>2/3 cup Vegetable Oil</li>
</ul>
<b>For the Cheesecake Filling:</b>
<ul class="ingredients">
<li>8 ounces Cream Cheese, softened</li>
<li>1/2 cup Granulated Sugar</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1 large Egg</li>
<li>20 ounces Cherry Pie Filling</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Line a 9x13 pan with foil and spray with nonstick spray.</li>
<li>
In the bowl of your mixer, combine cake mix, eggs, water, oil, mixing on medium speed until smooth.</li>
<li>
Spread evenly in prepared pan.</li>
<li>
In a medium bowl, beat cream cheese, sugar, vanilla, and egg on medium-low until smooth.</li>
<li>
Spoon over cake batter.</li>
<li>
Spoon cherry pie filling over batter.</li>
<li>
Using a knife, swirl horizontally and vertically.</li>
<li>
Bake for 40 minutes or until edges are set and a toothpick inserted in the center comes out with fudgy crumbs.</li>
<li>
Let cool completely, then chill until firm.</li>
<li>
Remove foil and bars from pan and cut into bars. Serve. Store uneaten bars in the refrigerator.</li>
</ol>
</div>
</div>
<span class="hidden-print">
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Kristan Roland
tag:www.foodfanatic.com,2005:Post/3625
2018-02-02T08:00:00-05:00
2021-05-13T15:05:45-04:00
How to Celebrate Mardi Gras with a Jambalaya Party Bar
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 box Zatarain's Jambalaya Rice Mix</li>
<li>2 1/2 cups Water</li>
<li>1 tablespoon Vegetable Oil, or olive oil</li>
</ul>
<b>For the Toppings:</b>
<ul class="ingredients">
<li>Andouille Sausage</li>
<li>Cooked Ham</li>
<li>Shrimp</li>
<li>Corn</li>
<li>Roasted Vegetables</li>
<li>Red Beans</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a 3-quart saucepan over medium-high heat, mix rice mix, water, and oil, stirring to combine.</li>
<li>
Bring to a boil.</li>
<li>
Reduce heat to low, cover and simmer 25 minutes or until rice is tender.</li>
<li>
While rice cooks, prepare toppings.</li>
<li>
Serve buffet style and enjoy!</li>
</ol>
</div>
</div>
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Kristan Roland