I need you to help me

I will be posting more recipes this week, just been so busy, But I need your help can you please rate my recipe and if you know anyone else who likes to cook if they could vote too. the contest ends in the end of july
thank so much

http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2354&recipe_tag=sides_baby

DAILY RECIPE: JUNE 24TH: TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins













Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 40 Minutes
Servings: 8
"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."
Ingredients:




1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg

1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:



1.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.
Bake for 20 to 25 minutes in the preheated oven, or until done

DAILY RECIPE: JUNE 23RD STUFFED EGGPLANT

Stuffed Eggplant

Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 1 hr 5 min Level:
Easy Serves:
4 servings Ingredients
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes
Directions
Preheat oven to 350 degrees F.


Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.


Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.


In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.


Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve

Pesto Pasta with Chicken
Rated:

Submitted By: Kristin
Photo By: Fit&Healthy Mom
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 8


"Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time."
Ingredients:
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into
bite-size pieces crushed red pepper flakes to taste
1/2 cup oil-packed sun-dried tomatoes,
drained and cut into strips
1/2 cup pesto sauce
1/2 cup of roasted red peppers
1 cup mushrooms(crimini)
handful of toasted pine nuts
Fresh grated Parmesean cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes, mushrooms, roasted peppers and pesto.Add pine nut, Toss to coat evenly.

grate parmesean cheese and serve

DAILY RECIPE: JUNE 20TH: KILLER INSIDE OUT BURGER

Killer Inside Out Burger with Worcestershire Tomato Ketchup


Recipe courtesy Guy Fieri
Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 50 min Level: Serves:
4 servings Ingredients
1/4 pound bacon, chopped
1/2 cup minced red onions
3 tablespoons fresh uncooked chorizo, casing removed
Salt and freshly ground black pepper
2 pounds ground chuck, 80/20 mix
1/2 pound Swiss cheese, thinly sliced, about 8 slices
4 kaiser rolls, split and toasted
Worcestershire Tomato Ketchup, recipe follows
Directions
In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool.

Preheat oven to 250 degrees F.

Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.

Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes.

Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup.

Worcestershire Tomato Ketchup:

3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons sugar
1/2 teaspoon chopped fresh dill
Salt and freshly ground black pepper
Pinch allspice
Pinch celery salt
Pinch mustard seed
In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.

You can either serve the ketchup chunky or cool and puree in a blender until smooth.

DAILY RECIPE: JUNE 19TH: BISTRO CHICKEN PIZZA

Bistro chicken pizza










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Servings
4

Ingredients
1 pkg refrigerated pizza crust( you can make your own if wishes)
1 cup thinly sliced red onions
1 tsp minced garlic
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1 1/2 to 2 cups chopped roasted chicken( buy a store bought ready made chicken)
1 cup shredded mozzarella cheese
1/4-1/2 cup blue cheese to taste( I used Gorgonzola cheese)
1/3 cup chopped walnuts or pecans



Prep
1. Saute onions and garlic in olive oil until soft. Add the vinegar and sugar and continue cooking until carmelized—about 5 minutes.


2. Preheat oven to 375. Press out crust into lightly greased pizza pan. Bake for 6 minutes. Spread chicken over crust and top with onions. Top with blue cheese. Sprinkle with mozzarella cheese and finish with nuts. Bake for 12-16 minutes more until pizza is lightly brown along edge and center is heated through.

Taste Of Home - Get Grilling

Taste Of Home - Get Grilling

Posted using ShareThis

DAILY RECIPE: JUNE 16TH : HAWAIIAN CHICKEN KABOBS

Hawaiian Chicken Kabobs



Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 30 Minutes
Servings: 8


"A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!"
Ingredients:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/4 teaspoon ground ginger 1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves -
cut into 2 inch pieces
2 gloves of garlic minced
1 (20 ounce) can pineapple chunks, drained
1 lg red pepper chopped
1 lg yellow pepper chopped
skewers

Directions:
1. In a shallow glass dish, mix the soy sauce, brown sugar, Rice wine vinegar,seasame oil ,ginger, and garlic . Stir the chicken pieces and pineapple and peppers into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple AND PEPPERS alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Serve with White Rice and a salad

DAILY RECIPE: JUNE 15TH TURTLE PUMPKIN PIE

TURTLE PUMPKIN PIE: KRAFT FOODS



Turtle Pumpkin Pie

Rate Recipe Prep Time: 15 min Total Time: 1 hr 15 min Makes: 10 servings What You Need!1/4 cup plus 2 Tbsp. caramel ice cream topping, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 cup cold milk 1 cup canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

DAILY RECIPE: JUNE 13TH WALT DISNEY'S BROWN DERBY'S GRAPEFRUIT CAKE

BROWN DERBY'S GRAPEFRUIT CAKE




Yield: 4 to 6 portions

Ingredients:

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

Method:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.


Grapefruit Cream Cheese Frosting

Ingredients:

2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

DAILY RECIPE: JUNE 12TH: LOADED MASHED POTATO CASSEROLE

LOADED MASHED POTATO CASSEROLE

PRE HEAT OVEN TO 350

4LBS OF POTATOES
1 8 oz SOUR CREAM
1 8oz CREAM CHEESE( SOFTENED)
1 BAG CHEDDAR CHEESE
1 STICK OF BUTTER
12 SLICES OF BACON
1/2 CUP OF MILK
2 CLOVES OF MINCED GARLIC SAUTED
1 TBLS OF NUTMEG
PARSLEY

IN A LARGE STOCK POT COOK POTATOES, DRAIN, MEANWHILE IN SAUTE PAN COOK BACON UNTIL CRISP, DRAIN ON PAPER TOWEL, IN LARGE BOWL PUT POTATOES, SOUR CREAM, CREAM CHEESE, AND MILK, USING A MIXER MIX. ADD BUTTER .GREESE A LARGE CASSEROLE DISH, POUR POTATO MIXTURE INTO CASSEROLE DISH, ADD GARLIC, NUTMEG,PARSLEY AND STIR, ADD CHEESE AND BACON STIR AGAIN, SAVE SOME BACON FOR THE TOP, COOK FOR 30 MINUTES

DAILY RECIPE: JUNE 11TH FEELIN' BLUE BURGERS

Feelin' Blue Burgers





Tangy blue cheese and Grill Mates® Hamburger Seasoning combine to create a burger that's just bursting with flavor!


Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 12 minutes

INGREDIENTS
2 pounds lean ground beef

1/2 cup crumbled blue cheese

1/2 cup finely chopped onion

2 tablespoons McCormick® Grill Mates® Hamburger Seasoning

8 hamburger or Kaiser rolls

Lettuce, tomato and condiments (optional)

DIRECTIONS
1. Mix ground beef, cheese, onion and Hamburger Seasoning in bowl. Shape into 8 patties.

2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).

3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.