CherryGems-bake

Wings n Things(™) Buffalo Chicken Meatballs

Today I have a secret recipe for Wings ‘N Things Buffalo Chicken Meatballs.  This dish is very easy to prepare at home and makes for great party food or a tasty game day appetizer.  This recipe makes a batch of meatballs with mild heat.  If you want your meatballs extra spicy, add some crushed red pepper flakes to your Buffalo sauce.

You can find more spicy buffalo flavored recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Wings n Things(™) Buffalo Chicken Meatballs
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Meatballs:
1 lb ground chicken
3/4 cup Italian bread crumbs
1 egg

Buffalo Sauce:
1/2 cup butter
2/3 cup franks hot sauce
2 tbsp white vinegar
2 tsp Worcestershire sauce
1/4 tsp garlic powder

Blue Cheese Dressing:
5 oz blue cheese
1 cup mayo
3/4 cup heavy cream
2 T white wine vinegar
1 teaspoon sea salt
couple twists of fresh ground pepper

Meatballs:
In a medium bowl combine all ingredients.

Using your hands mix together.

Drop by the teaspoon onto a baking sheet lined with foil and sprayed with pam.

Bake at 350 for 25-30 minutes or until cooked through.

Transfer to a slow cooker and top with buffalo sauce.

Cook on low to keep warm.

Buffalo Sauce:
Combine all ingredients in a medium saucepan.

Cook over medium high heat and whisk until combined and butter is melted.

Blue Cheese Dressing:
For smooth dressing place all ingredients in a food processor and blend until smooth. Or, you can mix all ingredients in a bowl and stir until combined.

Let dressing marinate for an hour or more before serving.

Refrigerate leftovers in an air tight container.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Sweet Butter’s Coffee Doughnut Muffins

Sometimes the best way to start your day is with a cup of coffee and a doughnut.  Today’s 5 star secret recipe combines those great flavors into a coffee doughnut muffin.  This delicious creation comes from Sweet Butter Kitchen in Sherman Oaks, California.  This doughnut-like cake is baked in muffin tins, then rolled in sugar mixed with espresso powder.

Sweet Butter Kitchen is a quaint spot serving breakfast dishes and lunch fare like sandwiches, gourmet soups and artisan salads.  All of their creations are made using the freshest seasonal ingredients.  Once you try this muffin you will see why customers rave about their food.

We also have a great selection of yummy muffin recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Sweet Butter’s Coffee Doughnut Muffins

>4 cups (17 ounces) flour
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
2 to 3 tablespoons espresso powder, divided
3/4 cup plus 2 tablespoons prepared coffee
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (3 sticks) softened butter, plus 3/4 to 1 cup (1 1/2 to 2 sticks) melted butter, divided
3 1/2 cups (24 1/2 ounces) sugar, divided
4 eggs

Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.

In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 11/2 cups softened butter with 2 cups (14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.

Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one-third of each at a time. Scrape down the sides of the bowl as needed to make sure all of the ingredients are properly mixed.

Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.

Meanwhile, in a medium bowl, combine the remaining 11/2 cups (101/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.

Makes 2 Dozen Muffins.

Source: L.A. Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Taco Bell(™) Beefy Nacho Griller

Today I have a secret recipe for Taco Bell’s Beefy Nacho Griller.  Ground beef is cooked with Taco Bell’s signature seasoning and then wrapped up in a flour tortilla along with nacho cheese and red tortilla strips.  After they are rolled up, they are grilled until golden brown on each side.  Serve with your favorite salsa or guacamole.

You can find more secret recipes from Taco Bell on our forum: Go Here

Enjoy!

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Taco Bell(™) Beefy Nacho Griller
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Taco Bell Seasoned Beef:

1 1/3lbs lean ground chuck
1 ½ tablespoons masa corn flour
4 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon paprika
¼ teaspoon cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon instant minced onion
½ teaspoon beef bouillon

Other:

4 (10-inch) flour tortillas
1 (9 ounce) can nacho cheese dip
1 bag red tortilla strips
cooking spray

In a small bowl combine masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, minced onion and beef bouillon. Mix well and set aside.

Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.

Spoon the nacho cheese dip into a microwave safe bowl. Microwave for a few seconds or just until warmed.

Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the ground beef, top with some of the nacho cheese and red tortilla strips. Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat with the remaining tortillas.

To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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CherryGems-bake

Valerie’s Hazelnut-Orange Tea Cakes

Today’s 5 star secret recipe comes from Valerie Confections in Los Angeles, California.  At Valerie’s they make the most amazing tea cakes.  They’re moist, dense and not too sweet.  The hazelnut-orange tea cakes are rich with nutty flavor and bright with candied orange peel.  The best part is the citrusy glaze that goes on top.  These yummy little cakes are worth the time and effort, and you’ll have plenty of them to share with friends.

Valerie Confections has been voted the best chocolatier in Los Angeles.  They have also expanded to include an amazing selection of handmade preserves, cakes and pastries.  They’re committed to using only the very best ingredients.

For some more great cake recipes, visit our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Valerie’s Hazelnut-Orange Tea Cakes

Hazelnut paste:

8 ounces roasted hazelnuts, coarsely chopped
2 1/2 tablespoons egg whites (from about 2 eggs)
1 cup powdered sugar
1 teaspoon hazelnut liqueur

In a food processor or blender, finely grind the nuts until mealy (in batches, if necessary). Add the egg whites, powdered sugar and liqueur and blend until fully combined and a paste forms. Remove the paste and store, tightly wrapped in plastic, in the refrigerator. It will keep for up to 2 weeks. Makes 13 ounces.

Candied orange peel:

2 California navel oranges
4 cups sugar

Bring three 3-quart pots of water to a boil. Use a small knife to score the oranges into quarters (cut through the peel and pith but not through the fruit). Remove the peel; set aside the fruit for another use.

Add the peel to the first pot of water and simmer 2 minutes and then drain. Repeat two more times in a new pot of boiling water.

Drain the blanched peel on paper towels and pat dry. When cool enough to handle, cut the ends off each piece of peel so that you have straight edges, then cut it crosswise into quarter-inch strips.

In a large pot, combine 4 cups sugar and 4 cups water. Bring to a boil and simmer 5 minutes, until clear. Add the cut-up peel to the simple syrup and simmer gently 2 hours until the fruit looks translucent. As the peel is simmering, skim off any foam from the syrup.

Lightly oil a cooling rack and place waxed paper underneath. Use a slotted spoon to remove the peel from the syrup and place the strips in a single layer on the rack. Let the candied peel dry overnight. It will keep for several weeks tightly sealed in an airtight container in a cool place. Makes 1 1/2 cups.

Tea cakes:

1 cup plus 2 tablespoons butter, diced (at room temperature), plus additional for greasing the molds
1 1/2 cups plus 2 1/2 tablespoons flour
2 1/4 cups hazelnut flour (or finely ground hazelnuts)
2 teaspoons salt
2 cups minus 1 tablespoon sugar
11.3 ounces (1 cup plus 5 tablespoons packed) hazelnut paste
6 eggs plus 6 egg yolks
1 teaspoon vanilla
1/2 teaspoon orange oil
2 tablespoons finely chopped candied orange peel
1/4 cup plus 2 tablespoons orange juice
3 3/4 cups loosely packed (12 ounces) sifted powdered sugar
1 pound good quality semisweet chocolate, chopped

Heat the oven to 350 degrees and lightly grease the cannele or baba molds.

In a medium bowl, combine the flour, hazelnut flour and salt. Set aside.

In the bowl of a food processor with the paddle attachment, or in a large bowl with a fork, mix together the sugar and hazelnut paste until the paste is broken up and combined with the sugar. It should be a mealy consistency. Continuing with the paddle attachment, or with a hand mixer, add in the eggs, yolks, vanilla, orange oil and orange peel. Slowly mix in the dry ingredients until combined, then mix in the butter until incorporated into the batter.

Place the molds on a sheet pan and fill each two-thirds full of batter. Place the pan in the oven and bake for 25 to 30 minutes (times will vary depending on the types and thickness of the molds) until the tops are rounded, golden and a toothpick inserted into the middle of the cake comes out clean. Remove the tray from the oven, and allow the molds to rest 5 minutes on a rack before unmolding the cakes. Cool the cakes completely on the racks.

Prepare the glaze: Place 2 tablespoons of orange juice in a large bowl and slowly add some of the powdered sugar, whisking together to fully incorporate. Continue to add orange juice and sugar alternately until all juice and sugar have been added and the glaze is smooth.

When the cakes are cool, trim the bottoms of the cakes (the rounded ends) so they are even and flat. Carefully dip each cake into the glaze to coat the top and sides, then invert (so that they’re upright) onto the rack until the glaze is dry. Repeat with all of the cakes.

Melt the chocolate gently in a double boiler or in a medium metal bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl). Stir the chocolate occasionally so that it melts evenly.

When the cakes are dry, carefully dip the bottom of each cake into the chocolate so that the bottom and a small portion of the sides are evenly covered. Remove the cake from the chocolate, shaking gently to allow any excess chocolate to drip from the cake back into the bowl. After each cake is coated, place it on a large sheet of parchment paper, and continue to coat a few more cakes. When a few cakes have been coated and the chocolate is just starting to set (it will not be dry), move each of the coated cakes to another sheet of parchment paper — this will remove the “footprint” (excess chocolate that has pooled around the cake) and allow the cake to dry with clean edges. If the chocolate starts pooling again around any cakes, simply move them again to a clean space on the parchment paper. Repeat with the remaining cakes. Allow the cakes to dry completely. The cakes will keep for 1 week, refrigerated.

Makes 36 Cakes

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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