toppings

You could have microwave popcorn at the press of a button, but stovetop popcorn is a lot more fun to make—and endlessly customizable.

Buttery Stovetop Popcorn

vegetable oil

popcorn kernels

butter

Salt

This easy salted caramel sauce recipe will change your life! It&#x27;s perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Homemade Salted Caramel Sauce

sugar

unsalted butter,

heavy cream,

fleur de sel

Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. You&#039;ll see that the sugar will begin to form clumps, but that&#039;s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.

As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.

Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.

https://content.jwplatform.com/videos/rrPVycVi.mp4

This quick and easy homemade salted caramel sauce recipe requires only four ingredients, is foolproof, and comes out perfect every single time.

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

corn tortillas

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

Super easy healthy homemade waffles with whole wheat flour your kids will love! Double the batch, toast frozen for healthy breakfasts and snacks.

Healthy Waffle Recipe

eggs (large)

any milk (I used unsweetened almond milk)

maple syrup

tbsp extra virgin olive oil

tsp pure vanilla extract

tsp baking powder (aluminum free)

whole wheat flour

In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt; whisk until well combined. Add whole wheat flour, mix well.

Preheat waffle maker and make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I have similar to this non-stick one and used about 1/3 cup batter per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.

Mango Curd Recipe from scratch made from fresh mangos, lemon juice, and honey.

Mango Curd

¼ Cup (85 g) Honey

Tbsps Cornstarch

Cup (265.23 g) Fresh Mango (peeled and pureed)

Tbsp Unsalted Butter

Tbsps Lemon

Lemon

Egg Yolks (beaten)

In a medium saucepan combine mango, butter, lemon juice, and lemon zest.

Using a fork stir together cornstarch and honey in a small bowl. Then pour honey into mango mixture.

Cook over medium heat until bubbly and butter is melted, stirring constantly. Turn down to a simmer and add egg yolks. Continue to stir until thickened (about 2 minutes).

Cook long enough it begins to coat the back of the spoon.

Immediately remove from heat and strain through a sieve into a medium sized bowl.

Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling. Let chill for 1-2 hrs to thicken.

Transfer to glass container with lid and store in the fridge.

Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt, dolloped over a stack of pancakes, or spooned on top of cheesecake for a delicious treat!

Homemade Blueberry Sauce

blueberries

water

lemon juice

cornstarch,

vanilla extract

lemon

In a medium saucepan over medium heat, combine...

In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

In a small bowl, whisk the cornstarch with...

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.

Slowly stir the cornstarch into the blueberries, taking...

Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in vanilla...

Remove from heat and gently stir in vanilla and lemon zest.

https://mediavine-res.cloudinary.com/video/upload/lkbanzlrexdyuw7cf26o.mp4

Here’s another post for our series of 2-Ingredient Wonders, featuring recipes involving only 2 ingredients and very little effort.

2-Ingredient Hot Fudge

(14 Oz. Size) Sweetened Condensed Milk

c. Semisweet Chocolate Chips

Buttery graham cracker crumble is lightly sweetened and flavored with warm fall spices. Top everything from yogurt to pancakes, ice cream to pumpkin pie, you will love how versatile this topping is! Plus it bakes up into a fall spiced graham crust too! Make gluten-free or regular.

Graham Cracker Crumble

graham

light brown sugar (try dark brown sugar too)

cinnamon, ground

¼-½ teaspoon nutmeg, freshly grated (or ground)

flaky sea salt salt

butter, melted

Place graham crackers in a plastic baggie and...

Place graham crackers in a plastic baggie and crush using a rolling pin or process in a food processor. Pour into medium mixing bowl and add light brown sugar, fresh grated (or ground) nutmeg.

HINT: Some larger pieces are great for the...

HINT: Some larger pieces are great for the graham cracker crumble; if making a crust, make sure the grahams are crushed more uniform.

Stir in cinnamon and flaky sea salt, then...

Stir in cinnamon and flaky sea salt, then pour in melted butter, stirring to coat well.

HINT | You can certainly use regular salt...

HINT | You can certainly use regular salt too, but flaky sea salt adds little bursts of sweet-salty goodness!

Line a quarter sheet baking pan with parchment...

Line a quarter sheet baking pan  with parchment paper or spray with a little non-stick spray, spread gluten free graham topping evenly on the pan. Bake in preheated 325 degree oven for 8-10 minutes. Allow to cool at least 10 minutes before using.

<p>Adapted from <em>guidatodo.com.co</em>, this basic oblea recipe is made with only four ingredients. To make obleas, you will have to use a special machine similar to a waffle maker. The preparation of arequipe (Colombian caramel sauce), on the other hand, requires a lot of patience, since it cooks for 3 to 5 hours.</p>

Obleas

OBLEAS

lb (225 grams) wheat flour

(60 milliliters) water

AREQUIPE

l (1 gal) milk

lbs (900 grams) sugar

Sheet Pan Taco Bake makes Taco Night even more fun! You'll love how easy this recipe is to create, and your family will get excited about adding their own special toppings.

 Sheet Pan Taco Bake

beef (can substitute chicken

onion, chopped

taco seasoning

cheddar cheese

puff pastry sheet

green lettuce, chopped

black olives, sliced

cocktail tomatoes, sliced

sharp cheddar cheese, shredded

ranch dressing

Brown ground beef and onion in a skillet. Add taco seasoning and water. Simmer until water has reduced.

Roll puff pastry out onto a half size sheet pan (18" x 13") (ad) that has been lined with parchment paper. Pierce pastry with a fork in several places.

Roll edges slightly around entire pastry.

Spoon beef mixture onto puff pastry and spread to rolled edges. 

Bake pastry at 425 degrees for 20 minutes. Take out of oven and cool for 10 minutes.

Arrange lettuce, olives, tomatoes, and cheese on top of pastry.

Use a pizza cutter to cut into 8 slices. Drizzle sour cream or ranch dressing on top of each slice if desired. 

Tried this last night and it was great!  Really liked the puff pastry idea.
It was light and held together well as you said.  Thanks Deb,  this will be good for dinner or for a get together snack.

What a clever idea!!!! Can’t wait to try this!!!!

Delicious! Spice level is perfect, and love the puff pastry!

These are great ideas for serving, and it tastes delicious!  Tasty, fun and sassy; thanks for this!

Love sheet pan recipes! Glad you can customize toppings; I love mine without the jalapeños.  Sour cream, onions, avocado, tomatoes for me!

My puff pastry was dry and it burned on the bottom. I thought 20 minutes at 425 was too long.  My puff pastry came in a roll of 10 sheets and didn’t really understand the recipe calling for only one paper thin sheet. No mention of how to treat the pastry to keep it moist. The taco toppings were great but the pastry was a big failure.

I made this last night and it came out perfect!!! Thank you for being so creative!

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!

Best Deer Burger Recipe

venison meat

saltine crackers

Worcestershire sauce

onion powder

paprika

black pepper

salt (added just before cooking; about ¼ teaspoon per burger)

6-8 burger buns

toppings (cheese, lettuce, onion, pickles, ketchup, mayonnaise, mustard, etc.)

Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl. Using your hands, mix together until just combined. Don&#39;t over mix!

Shape

Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

Preheat

Preheat the grill to medium-high (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.

When ready to cook, liberally salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, make an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).

Grill

To Cook on the Grill: Place patties on the preheated grill, thumb indention side down, and cook over medium-high heat (450-500°F) for 3-5 minutes. Flip the patties over and cook an additional 3-5 minutes until internal temperature reaches 160°F.

Cook

To Cook in a Cast-iron Skillet: Add 2 Tablespoons of butter to the preheated pan. Once melted, add 2-3 burger patties, thumb indention side down, and cook over medium heat for 3-5 minutes. Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F. Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in between batches, as needed.

Cheese

Place sliced cheese on top of patties immediately after cooking while they are still hot.

Assemble

Assemble burger: Spread mayonnaise and/or mustard inside a burger bun. Add lettuce, burger patty, tomatoes, onion, ketchup, and/or pickles.

Serve

Serve with French fries, potato chips, and/or onion rings. Enjoy!

https://www.youtube.com/watch?v=Fx5UA60FDCk

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection!
✅RECIPE: https://www.ranchstylekitchen.com/deer-venison-burger-recipe/
#venison #burger #burgerrecipe #deermeat #deerhunting

Music by https://www.free-stock-music.com
Creative Commons Attribution 3.0 Unported License
https://creativecommons.org/licenses/by/3.0/deed.en_US

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****************************************

About Me:

Hi! Welcome to my kitchen! Cooking has always been one of my hobbies and passions! I have a sickness for cooking something over and over again until I get it perfected down to the ¼ tsp! 

I’m a wife, mother of 2, and own a zoo…lol, not really but close! I live on a ranch in Texas so most of my cooking has a Southern flair. Before I met my husband, meat was not a regular on my menu but after I got married boy did that change! 

I’m so excited to share my tried and true recipes, tips and tricks, and view into my everyday life with you! So come on in, pull up a seat, and sit a spell in my Ranch Style Kitchen!

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3 core ingredients and zero baking...kind of like a mini ice cream bar, but simpler and healthier!

Frozen Chocolate Covered Bananas Bites

bananas,

peanut butter, pretzels, honey, see notes for combos

coconut oil

flaky sea salt

1. Cut the bananas into slices, then arrange on a parchment-lined baking.2. Add toppings to each slice. Don&#39;t overload the slices. Arrange on a parchment-lined baking sheet. Freeze 20 minutes. 3. Meanwhile, line a mini or regular cupcake mold with paper liners. Melt the chocolate and coconut oil together in a bowl in the microwave. Heat on 30-second intervals until melted. Drop 2 teaspoons of melted chocolate into each liner. Add the frozen banana slices, it&#39;s ok if they&#39;re popping out of the mini pan. Pour over the melted chocolate to mostly cover the bananas. Sprinkle with flaky sea salt.4. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!

This deliciously soft and creamy Marshmallow Meringue is the perfect addition to any pie, cupcake, or chocolate tart! Both gluten and dairy-free, it has no corn syrup and is easy to make in under 10 minutes!

Homemade Marshmallow Meringue Creme - No Corn Syrup!

cream of tarter

vanilla

Place the egg whites, cream of tartar, and sugar in a heatproof bowl. Set the bowl over a saucepan filled with 2 inches of water. (You can also use a double boiler). Bring the water to a simmer.

Whisk the egg whites and sugar mixture constantly until the sugar begins to dissolve. This will take about 3-4 minutes. The mixture will be ready once the internal temperature reaches 160 degrees Fahrenheit. The meringue should thin out and become milky white in color. Once the meringue reaches temperature, turn off the burner and remove the bowl from the height. Pour the mixture into a large bowl or KitchenAid standing mixer and add the vanilla.

Beat the meringue at high speed for 4-5 minutes using a stand mixer whisk attachment or handheld electric mixture. Stiff peaks will begin to form and the marshmallow mixture will look white and glossy. The cream should be thick enough to coat the back of a spoon.

Using a piping bag, add the meringue to the top of any cold pie, cupcakes, or complementary side dish. The meringue can be left out at room temperature for 6 hours.

Cover and store leftovers for up to 2 days in the refrigerator. This recipe is not recommended for freezing.

Make your own roasted peppers. Saves money, tastes better. Freeze them and have them on hand for a variety of recipes. This technique works fine on most peppers. If you use hot peppers, wear rubber gloves or a baggie on your hands. Here&#039;s our how to recipe, including a smoked pepper option.

Fire Roasted Red Bell Peppers (Pimento) Recipe

red bell pepper

Prep. There are two ways to prep the pepper: 1) Slice the peppers in half or quarters lengthwise, strip out the seeds, ribs, and stems, and rinse them. There is less waste with this method, but the pepper has a natural curve and won&#039;t lay flat. 2) Lop off the stem end and a bit off the other end, cut through on one side top to bottom, and then run your knife along the inside wall to remove the seeds and ribs. With this method you get a long strip of pepper that can lay flat.

Char. Place the pepper, skin side down, on a hot grill or over a gas stovetop burner, a little less than Warp 10, or place them skin side up on a pan under a broiler. Keep the heat on until the skin blisters and blackens, about 10 minutes, depending on your grill. For thick walled peppers you can flip them over for a few minutes until they are cooked through and limp, but don&#039;t burn the meaty side.

Steam. After charring, a lot of recipes say to seal them in a paper bag so steam can loosen the skin, but those bags are often dirty and who knows what is in the glue, so I just place them in a bowl and cover it with a plate.

After about 15 minutes, when they cool enough to handle, strip off as much of the skin as possible with your fingers, or lay them skin up and gently scrape off the skin with a knife. Discard the skin. Don&#039;t worry if a few bits of skin remain.

Use or freeze. You can use them immediately or freeze them for months. Just put them in a zipper bag, drizzle in a little olive oil, squeeze out as much of the air as possible, zip it tight, squish them around so they are more or less coated in oil, write the date on the bag, and in the freezer they go.

Top 18 toppings recipes from across the web

The most viewed toppings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttery Stovetop Popcorn

Homemade Salted Caramel Sauce

Fish Tacos {Crispy & Healthy}

Healthy Waffle Recipe

Mango Curd

Homemade Blueberry Sauce

2-Ingredient Hot Fudge

Graham Cracker Crumble

Obleas

Sheet Pan Taco Bake

Best Deer Burger Recipe

Frozen Chocolate Covered Bananas Bi...

Homemade Marshmallow Meringue Creme...

Fire Roasted Red Bell Peppers (Pime...

Asian Salad Dressing

Mini Naan Pizzas Recipe

Naan Pizza

Buffalo Chicken Pizza

Top 18 toppings recipes from across the web

The most viewed toppings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Stovetop Popcorn

Homemade Salted Caramel Sauce

Fish Tacos {Crispy &amp; Healthy}

Healthy Waffle Recipe

Mango Curd

Homemade Blueberry Sauce

2-Ingredient Hot Fudge

Graham Cracker Crumble

Obleas

Sheet Pan Taco Bake

Best Deer Burger Recipe

Frozen Chocolate Covered Bananas Bi...

Homemade Marshmallow Meringue Creme...

Fire Roasted Red Bell Peppers (Pime...

Asian Salad Dressing

Mini Naan Pizzas Recipe

Naan Pizza

Buffalo Chicken Pizza

The most viewed toppings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fish Tacos {Crispy & Healthy}