October 6, 2017

RECIPE: Whole Wheat Banana Muffins







Credit:  ©2017 KDArtStudio




Ingredients:

  • 3 Ripe Bananas
  • 1 Egg
  • 2 Cups Whole Wheat Flour
  • 1/4 Cup Honey
  • 1/2 tsp Sea Salt
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 cup milk
  • 1/4 cup coconut oil
  • 1+1/2 tsp vanilla extract


Directions:

  1. Pre-Heat Oven 350F
  2. Mix all wet ingredients together with a fork
  3. Sift dry ingredients into wet ingredients
  4. Blend until combined, do not over mix
  5. Line a Muffin Tin with Patty Liners
  6. Fill 3/4 Full
  7. Bake 12 large muffins for 20-25 min or Small mini muffins for 10-15 min


TIPS:
  • Always use a glass or metal mixing bowl and metal spoon or fork to mix, not plastic
  • Gently fold wet ingredients into dry, do not over mix
  • You could add other spices like nutmeg or cinnamon
  • You could use brown sugar instead of honey






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must link back to this page and include © 2016 KDArtStudio

RECIPE: Copycat Fry Seasoning Salt







INGREDIENTS:

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tsp chicken bullion
  • 1 tsp table salt

DIRECTIONS:


  1. Mix all together, shaking in a jar with a lid


Sprinkle on:

Chips
French Fries
Vegetables
Chicken
Fish
Pork


Optional:

Add 2 tbsp Seasoning Mix to 1 cup (wheat) flour to bread chicken 




This recipe is Copyright protected and may not be shared or used
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must link back to this page and include
Copyright 2015 KDArtStudio

RECIPE: Banana Oatmeal Mini Muffins







INGREDIENTS:

  • 1.5 Cups Oats
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 banana
  • 4 oz apple sauce
  • 2/3 cup milk
  • 2 eggs
  • 4 tbsp vegetable oil
  • 6 tbsp brown sugar

DIRECTIONS:

  1. Pre-heat oven to 350F
  2. Mix all dry ingredients together
  3. Mix all wet ingredients together
  4. Fold wet ingredients into dry, do not over mix
  5. Spray mini muffin pan with non stick cooking spray
  6. Spoon 1 heaped tsp into each muffin space 3/4 full
  7. Makes 36 mini muffins
  8. Store left overs in airtight container with lid






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


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must link back to this page and include
Copyright 2015 KDArtStudio

RECIPE: Quiche

Ingredients:

  • 12 oz Grated Extra Sharp Cheese
  • 2/3 cup Sour Cream
  • 5 Whole Eggs
  • 4 oz Cooked bacon bits (or 6 Bacon Rashers, chopped)
  • Dash Montreal Seasoning


Directions


  1. Pre-heated oven to 350F 
  2. Mix all ingredients together in a large mixing bowl with a fork
  3. Spray 6 small ramekins with non-stick cooking spray
  4. Pour egg mixture into ramekins
  5. Place ramekins inside a glass pyrex dish
  6. Bake 1 hour on middle shelf of pre-heated oven
  7. Carefully Remove from oven with oven mitts & let rest 5-10 minutes
  8. Serve hot
  9. Store any left overs in air tight container with lid and reheat 30-60 seconds in microwave on high






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

October 1, 2017

RECIPE: Honey Chevre Appetizer







Credit: KDArtStudio ©2017



Ingredients

  • 4 oz goat cheese
  • 2 tbsp honey
  • strawberries
  • thin wafer water crackers



Directions

  1. Mix honey & goat cheese together in a small bowl with hand held blender
  2. Slice Strawberries
  3. Serve with spreading knife










This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

September 30, 2017

RECIPE: Sweet Potato Puree


Ingredients:


  • 6 Sweet Potatoes
  • 1/4 cup milk
  • 2tbsp EVOO 

Directions:


  1. Pre-heat oven to 375F 
  2. Peel sweet potatoes
  3. Cut into 1/4's
  4. In a large Ziploc bag, add olive oil and sweet potato
  5. Seal bag & Toss and turn until coated
  6. Place in baking dish with 3" sides
  7. Bake in preheated oven 45 on bottom oven rack
  8. Transfer to nutribullet & add milk
  9. Puree until smooth



Great side dish for the holidays or for those on a soft food diet

Store unused puree in fridge in sealed container for 1 week


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

RECIPE: Mashed Cauliflower



Ingredients:


  • 2 Packets 3min microwave / Steam in packet Cauliflower
  • 2tbsp sour cream
  • 1/4 cup milk
  • Salt to taste
  • 2Tbsp Hidden Valley Ranch Salad dressing

Directions:


  1. Cook cauliflower in microwave as per package directions
  2. Place one cooked packet cauliflower & half of all other remaining ingredients into nutribullet & puree
  3. Repeat for second batch
  4. Store leftover cauliflower in sealed container in fridge for 1 week



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2017 KDArtStudio

RECIPE: Vegetable Soup




Credit: KDArtStudio ©2017




Ingredients

  • 1 Red Bell Pepper
  • 2 Yellow Bell Pepper
  • 2 Orange Bell Pepper
  • 2 Green Bell Pepper
  • 3 Yellow Onions
  • 5 Green Onions
  • 64 oz Beef Broth
  • 1 tbsp Beef Bullion Powder
  • 1 TBSP Minced Garlic
  • Ground Sea Salt
  • Ground Black Pepper



Directions

  1. Dice all Peppers 
  2. Peel & Dice Onions
  3. Place all ingredients in large soup pot on the stove on medium high, bring to boil
  4. Turn off and cool
  5. Carefully ladle spoonfuls into nutribullet in batches & Blend until smooth
  6. Sieve into a large mixing bowl
  7. Continue until all vegetables have been pureed
  8. Return to pot
  9. Season with Ground Sea Salt & Pepper to taste
  10. Reheat & Serve while Hot

Store remainder in Mason Jars in fridge for 2-3 weeks

Makes 5-6 Servings

1 Serving Size:
2 Cups
80 Calories

Nutrition Facts
Servings: 6
Amount per serving  
Calories 80
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 15.9g 6%
Dietary Fiber 3.8g 14%
Total Sugars 8.5g  
Protein 4.1g  
Vitamin D 0mcg 0%
Calcium 32mg 2%
Iron 1mg 7%
Potassium 270mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by





This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


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©2017 KDArtStudio

RECIPE: Everything Bagel Seasoning




Credit: KDArtStudio ©2017

Ingredients

  • 1 Tbsp Sea Salt
  • 2 Tbsp Garlic Flakes
  • 2 tbsp Black Poppy Seeds
  • 2 tbsp Onion Flakes
  • 2 tbsp Sesame seeds



Directions

  1. Mix all ingredients together in a small bowl
  2. Store in an airtight container with lid away from Heat & moisture




    Use On:
      • Chips
      • Potato Crisps
      • breads
      • eggs
      • soft pretzels
      • popcorn






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


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must link back to this page and include
©2017 KDArtStudio

RECIPE: Cheese & Onion Chip Seasoning



Credit: KDArtStudio ©2017


Ingredients

  • 1 Tbsp Cheese Powder
  • 2 Tbsp Onion Powder



Directions

  1. Mix all ingredients together in a small bowl
  2. Store in an airtight container with lid away from Heat & moisture




    Use On:
      • Chips
      • Potato Crisps
      • Sprinkle on Vegetables






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

RECIPE: Parmesan Ranch Seasoning Salt






Credit: KDArtStudio ©2017



Ingredients

  • 1 Tbsp Dry Ranch Dip Mix
  • 1 Tbsp Finely grated Parmesan Cheese



Directions

  1. Mix all ingredients together in a small bowl
  2. Store in an airtight container with lid away from Heat & moisture




    Use On:
      • Chips
      • Potato Crisps
      • Sprinkle on Vegetables
      • Use 2 TBSP to season Flour for breading meat & seafood






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

RECIPE: Parmesan Ranch Chips

Ingredients:


  • 1 russet potato per person
  • 1 tbsp dry Ranch Dip Mix
  • 1+ 1/2 tbsp Finely grated Parmesan cheese
  • Oil for deep frying

You will also Need:

Vegetable Turner / Spiralizer




Directions:


  1. Pre-heat cooking oil in deep fryer to 375F or large saucepan on High
  2. Peel Potatoes
  3. Use Spiralizer / vegetable turner without blade to make thin spiral chips
  4. Line a cookie sheet w paper towels
  5. Place spirals on paper towels so they are flat and not overlapping
  6. Use paper towels on top to firmly press water out of potatoes, repeat 2 - 3 times until potatoes are dry
  7. Cook chips in batches in hot oil turning until brown
  8. Drain on wire rack
  9. Mix seasoning until combined with a fork in a small bowl
  10. Sprinkle chips with seasoning while hot
  11. Serve in a chip bowl



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2017 KDArtStudio

RECIPE: Parmesan Ranch Dipping Sauce



Ingredients:


  • 3/4 cup Kraft Mayo
  • 1/4 cup Buttermilk
  • 1 Tsp garlic powder
  • 1 tsp garlic salt
  • 1 Tbsp Lemon Juice
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp onion powder
  • 1 tsp sugar
  • 1 tsp corn syrup
  • 1/8  tsp salt
  • 1/2 cup finely grated parmesan cheese



Directions:

  1. All ingredients are blended together in nutribullet
  2. Sieve over a bowl to remove cheese bits
  3. Pour into Ramekin Serving Dish
  4. Chill in fridge 1 hour


Serve as a Dipping Sauce for:

French Fries


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2017 KDArtStudio

May 12, 2017

RECIPE: Corn Chowder





Credit: KDArtStudio ©2017



Ingredients

  • 24 oz Bag Frozen Corn Kernels
  • 32oz Unsalted Chicken Broth
  • 1 Tbsp Chicken Bullion Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Curry Powder
  • 1 Tsp Crushed Red Pepper Flakes



Directions

  1. Heat all ingredients together in a large Soup Pot
  2. Bring to Boil
  3. Remove from Stove & Cool 15min
  4. Puree in Blender, in batches
  5. Return to Pot and reheat 
  6. Serve Hot













This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

April 19, 2017

RECIPE: All-Purpose Seasoning






Credit: KDArtStudio ©2017



Ingredients

  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 2 Tsp Chicken Bullion
  • 1 Tsp Salt



Directions

  1. Mix all ingredients together in a small bowl
  2. Store in an airtight container with lid away from Heat & moisture




    Use On:
      • Chicken
      • Pork
      • Fish
      • Sprinkle on French Fries
      • Sprinkle on Vegetables
      • Use 2 TBSP to season Flour for breading meat & seafood






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio