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08-18-2019 08:48 PM
Honey Almond Butter Rice Crispy Treats
makes 6 healthy, gluten free, sugar free, (can be) vegan, low fat
3 cups gluten free puffed rice
1/2 cup almond butter
1 tbsp + 1 tsp honey
Line a small cake/loaf tin with baking paper or use silicone muffin cups.
Combine all of your ingredients until all of your cereal is coated.
Pack your mixture into your tin/cups, pressing down quite firmly to get the mixture to stick together.
Place in the fridge or freezer to chill until firm.
How easy is that?! And delicious!
Next ingredient: Soft drink (soda) whatever you call it!
08-19-2019 10:34 AM - edited 08-19-2019 10:48 AM
Just received this recipe from a friend this weekend.....(says it is from Pioneer Woman)
Peach Dumplings
1 1/2 sticks (12 Tablespoons) butter (plus some for pan)
2 cans Pillsbury Refrigerated Crescent Rolls
16 frozen peach slices *
1 cup sugar
ground cinnamon
1 can SPRITE (use 3/4)
Whipped Cream for serving, optional
Preheat oven to 350 degrees. Separate rolls into triangles.
Lay one peach slice on large end and roll up. Place in a 9x13" baking pan. Repeat until you have used each roll.
Melt butter, add sugar and stir until mixed but grainy. Pour over the rolls. Sprinkle with cinnamon. Slowly pour 3/4 of a can of SPRITE around the edges and down center of pan.
Bake for 40 minutes. Makes 18.
* might try with fresh peaches in summer
NEXT INGREDIENT .... PICKLES, any variety
08-20-2019 04:06 PM
DILL PICKLE SLAW
08-20-2019 07:43 PM
NEXT INGREDIENT: PUMPKIN PIE SPICE
I know it's early. I can't help it. I 🧡 autumn!
🐿 🍂 🍁🦃🍂 🍁🐿 🍂 🍁🦃🍂 🍁🐿 🍂 🍁🦃
08-20-2019 09:35 PM
Pumpkin Cream Cheese Crumb Cake
08-21-2019 08:26 AM
Wow! That looks amazing! I'm thinking of making it in cupcake form and bringing it as a treat for my coworkers. I copied it and I'll print it out today. Thank you!
Next ingredient: Poster's Choice
08-22-2019 04:29 PM - edited 08-24-2019 07:17 AM
Poster's Choice is............ Cashew Butter
Slow Cooker Cashew Butter Chicken
Prep Time 5 min Cook Time 4 hours Servings 6
Ingredients
2 lbs chicken breast large or chicken tenders. (I prefer chix thighs)
1/2 cup smooth cashew butter (Recipe can also be made with peanut butter)
1/4 cup coconut aminos OR GF Tamari Soy Sauce: (I use low sodium soy sauce)
1/4 cup honey
1/4 cup rice vinegar (I use rice wine; Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning may also be substituted)
1 TBS sriracha
1/2 cup chicken broth
3 cloves garlic minced
1/3 cup full fat canned coconut milk optional (Yes, do use it)
3 TBS chopped cilantro optional
3 TBS chopped cashews optional
(I also add a teaspoon of fresh or jarred minced ginger-- will also use the jarred ginger garlic paste), will add a teaspoon+ sesame oil for more depth of flavor)
Instructions
Place chicken in the bottom of your slow cooker. (I lightly sear the chix first)
In a small bowl, mix together cashew butter, coconut aminos OR soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
Cook for 4-5 hours on low, or until chicken can be easily shredded.
Add in coconut milk for an additional creamy texture (optional).
Serve over rice, cauliflower rice, or quinoa. Top with cashews (or peanuts if making Peanut Butter Chix) and cilantro for garnish,if using.
Next ingredient --- Mung Beans
08-22-2019 07:19 PM - edited 08-22-2019 07:25 PM
Shrimp with Mung Bean Sprouts
Featured Ingredient: Mung Bean Sprouts
peanut oil
1 lb. cleaned and shelled raw medium size shrimp
1 lb. fresh mung bean sprouts
1 cup shredded cabbage or bok choy
2 small julienned carrots
1/2 cup scallions
6 cloves garlic
1 small onion
sesame oil
red pepper flakes
Heat peanut oil in a large skillet. Add shrimp that has been lightly salted and peppered and saute for 1 minute. Remove and set aside. Add crushed garlic and thinly sliced onions and saute until soft; add carrots and stir-fry, then add in cabbage and sprouts and stir -fry for 3 to 5 minutes. Return shrimp to the pan and add chopped scallions and a splash of sesame oil and crushed red pepper flakes and cook for about 3 to 5 minutes.
Plate up. Makes 4 to 6 servings.
Next Ingredient: CELERY or CELERY SEED
08-22-2019 09:59 PM
NUTRITION
Next Ingredient: GREEN ONION
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