prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7


prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7


you-and-lu said:  Your blog tortures me and makes me so happy at the same time. I love it 🍦🍰🍔🍟🍝🍕🍤 Please never stop ♡

I won’t >:-)


prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7


Smokey Gouda Mac and Cheese
WHAT YOU WILL NEED
2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
2 Tbsp of unsalted butter
2 Tbsp all purpose flour
2 cups whole milk
salt and pepper to taste
2 cups grated smoked Gouda cheese, plus more for topping
INSTRUCTIONS
Set oven to 350F
Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
Sprinkle more cheese on top and put under the broiler until the cheese is browned.

Smokey Gouda Mac and Cheese

WHAT YOU WILL NEED

  • 2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
  • 2 Tbsp of unsalted butter
  • 2 Tbsp all purpose flour
  • 2 cups whole milk
  • salt and pepper to taste
  • 2 cups grated smoked Gouda cheese, plus more for topping

INSTRUCTIONS

  1. Set oven to 350F
  2. Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
  3. Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
  4. Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
  5. Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
  6. Sprinkle more cheese on top and put under the broiler until the cheese is browned.

prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7



Ultimate Bacon Cheeseburger
12 slices thick-cut, naturally smoked bacon
6 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon spicy brown or dijon mustard
2 tablespoons sweet pickle relish
Freshly ground black pepper
24 ounces (1 1/2 pounds) freshly ground beef chuck
Kosher salt
4 soft hamburger rolls
4 slices American or cheddar cheese
1 medium onion, finely sliced (about 3/4 cup)
12 dill pickle chips
Adjust oven rack to center and bottom positions, place a 12-inch cast iron skillet on the bottom rack, and preheat oven to 400°F.
Meanwhile, line a rimmed baking sheet with heavy duty aluminum foil. Place six slices of bacon on baking sheet side to side running perpendicular to the edge of the counter. Fold down the top halves of 1st, 3rd, and 5th slices. Place a slice of bacon across the top of the folds, running perpendicular to the first 6 slices, then unfold the bacon so that the new slice is woven over and under every other slice. Fold down the 2nd, 4th, and 6th slices and lay another slice of bacon across the top of the fold. Unfold the slices. Repeat until all 12 slices of bacon have been laid on the baking sheet in an interwoven pattern. Place baking sheet in oven and cook until bacon is crisp, about 25 minutes.
While bacon cooks, combine mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper in a medium bowl. Stir to combine. Form ground beef into 4 (6-ounce) patties slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.
When bacon is cooked, remove baking sheet from oven and set broiler to high. Pour off excess bacon fat into a small bowl and set aside. Transfer bacon to a paper towel-lined plate, being careful not to break it. Allow to drain for 30 seconds, then transfer to cutting board. Cut the bacon weave into four smaller squares and set aside.
Pour 2 tablespoons of rendered bacon fat into mayonnaise mixture and stir to combine. Brush hamburger rolls on inside surfaces with bacon fat and place on a broiler pan or baking sheet brushed-side up.
Remove cast iron skillet from oven using oven mitts or a folded kitchen towel. Place over medium-high heat. Add remaining bacon fat to skillet. Add burger patties and cook, turning occasionally, until well-crusted and center of each burger registers 120°F on an instant read thermometer. Top with cheese and continue cooking until cheese is melted and burgers register 125°F for medium rare or 135°F for medium. Transfer to a large plate.
Add onions to skillet and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Season to taste with salt and pepper and transfer to a bowl.
Place burger buns under broiler while onions cook and broil until golden brown and toasted, about 2 minutes.
Spread mayonnaise mixture on both sides of burger buns. Place 3 pickles on each bottom bun. Top with a burger patty, a pile of onions, and a square of bacon weave. Close buns and serve.

Ultimate Bacon Cheeseburger

  • 12 slices thick-cut, naturally smoked bacon
  • 6 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon spicy brown or dijon mustard
  • 2 tablespoons sweet pickle relish
  • Freshly ground black pepper
  • 24 ounces (1 1/2 pounds) freshly ground beef chuck
  • Kosher salt
  • 4 soft hamburger rolls
  • 4 slices American or cheddar cheese
  • 1 medium onion, finely sliced (about 3/4 cup)
  • 12 dill pickle chips

Adjust oven rack to center and bottom positions, place a 12-inch cast iron skillet on the bottom rack, and preheat oven to 400°F.

Meanwhile, line a rimmed baking sheet with heavy duty aluminum foil. Place six slices of bacon on baking sheet side to side running perpendicular to the edge of the counter. Fold down the top halves of 1st, 3rd, and 5th slices. Place a slice of bacon across the top of the folds, running perpendicular to the first 6 slices, then unfold the bacon so that the new slice is woven over and under every other slice. Fold down the 2nd, 4th, and 6th slices and lay another slice of bacon across the top of the fold. Unfold the slices. Repeat until all 12 slices of bacon have been laid on the baking sheet in an interwoven pattern. Place baking sheet in oven and cook until bacon is crisp, about 25 minutes.

While bacon cooks, combine mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper in a medium bowl. Stir to combine. Form ground beef into 4 (6-ounce) patties slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.

When bacon is cooked, remove baking sheet from oven and set broiler to high. Pour off excess bacon fat into a small bowl and set aside. Transfer bacon to a paper towel-lined plate, being careful not to break it. Allow to drain for 30 seconds, then transfer to cutting board. Cut the bacon weave into four smaller squares and set aside.

Pour 2 tablespoons of rendered bacon fat into mayonnaise mixture and stir to combine. Brush hamburger rolls on inside surfaces with bacon fat and place on a broiler pan or baking sheet brushed-side up.

Remove cast iron skillet from oven using oven mitts or a folded kitchen towel. Place over medium-high heat. Add remaining bacon fat to skillet. Add burger patties and cook, turning occasionally, until well-crusted and center of each burger registers 120°F on an instant read thermometer. Top with cheese and continue cooking until cheese is melted and burgers register 125°F for medium rare or 135°F for medium. Transfer to a large plate.

Add onions to skillet and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Season to taste with salt and pepper and transfer to a bowl.

Place burger buns under broiler while onions cook and broil until golden brown and toasted, about 2 minutes.

Spread mayonnaise mixture on both sides of burger buns. Place 3 pickles on each bottom bun. Top with a burger patty, a pile of onions, and a square of bacon weave. Close buns and serve.




S’mores Fudge Pops
Delicious and creamy s’mores fudge pops that are perfect for summer!


INGREDIENTS
2½ cups milk
1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
½ cup chopped graham crackers*
½ cup mini marshmallows
½ cup mini semi-sweet chocolate chips
½ cup marshmallow creme
12 (5 oz.) paper cups
24 paper straws or 12 Popsicle sticks


INSTRUCTIONS
In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
*NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

S’mores Fudge Pops

Delicious and creamy s’mores fudge pops that are perfect for summer!
INGREDIENTS
  • 2½ cups milk
  • 1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
  • ½ cup chopped graham crackers*
  • ½ cup mini marshmallows
  • ½ cup mini semi-sweet chocolate chips
  • ½ cup marshmallow creme
  • 12 (5 oz.) paper cups
  • 24 paper straws or 12 Popsicle sticks
INSTRUCTIONS
  1. In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
  2. Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
  3. Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
  4. Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
  5. *NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

Potato Chip Crusted Chicken Tenders
Crispy on the outside… juicy and tender on the inside.
yield: 2 dozen
INGREDIENTS:
3 pounds Chicken Tenders
2 Eggs
1 cup Buttermilk
6 ounces Original Kettle-Cooked Potato Chips
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
6 ounces Jalapeno Kettle-Cooked Potato Chips
1/4 teaspoon Fresh Ground Black Pepper
FOR THE SPICY RANCH:
3/4 cup Ranch
1/4 cup Frank’s Red Hot
DIRECTIONS:
Preheat your oven to 400 degrees.
In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.
Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.
Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.
FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank’s. Stir, cover and refrigerated until the chickentenders are done.
FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that’s it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!

Potato Chip Crusted Chicken Tenders

Crispy on the outside… juicy and tender on the inside.

yield: 2 dozen

INGREDIENTS:

3 pounds Chicken Tenders

2 Eggs

1 cup Buttermilk

6 ounces Original Kettle-Cooked Potato Chips

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Paprika

6 ounces Jalapeno Kettle-Cooked Potato Chips

1/4 teaspoon Fresh Ground Black Pepper

FOR THE SPICY RANCH:

3/4 cup Ranch

1/4 cup Frank’s Red Hot

DIRECTIONS:

Preheat your oven to 400 degrees.

In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.

In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.

Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.

Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.

One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.

Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.

Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.

Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.

FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank’s. Stir, cover and refrigerated until the chicken
tenders are done.

FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that’s it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!


Easy Apple Dumpings
2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda


Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.

Place in a 9x13 greased pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.

Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Serve with ice cream.

Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 

Put them in a 9x13 inch pan.

Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.
Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 
It’s that easy!!
Serve with ice cream. 

Easy Apple Dumpings

2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda
Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.
Place in a 9x13 greased pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.
Sprinkle with cinnamon.
Bake at 350 degrees for 40 minutes. Serve with ice cream.
Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 
Put them in a 9x13 inch pan.
Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.

Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 

It’s that easy!!

Serve with ice cream. 



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