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alittlebitofpcos:

I love cooking hearty dishes, and warm treats in the Fall and Winter, which is why I also love slow cooker recipes. So here is massive list of recipes that are great for this time of year!

Soups, Stews, and Entrées

Creamy Wild Rice and Turkey Soup

Loaded Baked Potato Soup

Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

Pasta Fagiola

Meatball Stew

Simplest Chicken and Dumplings

French Onion Soup

Cream Cheese Chicken Chili

Cheesy Vegetable Chowder

So Easy Coq au Vin

Sugar-Spiced Pork with Squash and Potatoes

Pasta with Eggplant Sauce

Pesto Chicken Sandwiches

Meatball Sandwiches

Chunky Pot Roast-Portobello Soup

Creamy Tortellini Soup

Chicken Fajitas 

Stuffed Green Pepper Soup

Spinach Lasagna 

Cabbage Rolls

BBQ Chicken

Pizza Stew and Biscuits 

German Potato Soup

Creamed Chicken and Corn Soup

Pot Roast Stew

Stuffed Bell Peppers

Fall Harvest Chowder

Chicken Cacciatore 

Beef Tenderloin

Tomato Basil Ravioli Soup

Apple Cider Pork Roast

Goulash

Creamy Italian Chicken and Rice

Apple Sage Pork Tenderloin 

Desserts and Sweet Treats

Gingerbread Pudding Cake

Pumpkin Pudding

Chocolate Lava Cake

Rocky Road Cake

Apple Dumplings

Turtle Monkey Bread

Rice Pudding

Almond Bark

Cinnamon Fudge

Pecan Pie Cobbler

Pumpkin Angel Food Cake with Caramel Sauce

Apple and Date Crunch

Tequila Pears

Candied Almonds

Chocolate Peanut Butter Cake

Spiced Applesauce

Beverages

Peppermint Hot Chocolate

Chocolate Coffee

Vanilla Crème Brulee Latte

Caramel Apple Spice

Pumpkin Chai Tea

Autumn Brew

Spiced Pomegranate Tea

Hot Mint Malt 

Buttered Apple Cider

Snow White Cocoa

Pumpkin Latte

Hot Cranberry Apple Punch

Aztec Hot Chocolate

Bourbon Citrus Sipper

Horchata Latte

Chamomile Toddies

Breakfasts

Spinach and Cheese Frittata 

Peanut Butter Banana Oatmeal

Hot Cocoa Oatmeal

Cheesy Breakfast Souffle 

Breakfast Casserole

German Pancakes

Sausage White Gravy

Cheesy Hash Browns

Cream of Wheat

Egg and Broccoli Casserole

Eggnog Cranberry Steel-Cut Oatmeal

Ham and Egg Casserole 

Pumpkin Oatmeal

Pumpkin Bread

Cinnamon Rolls

French Toast

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fuckingrecipes:

HAVE YOU BEEN INVITED TO A FANCY-ASS DINNER PARTY? DO YOU THINK WINE TASTES SHITTY AND YOU CAN’T SEE WHY PEOPLE THINK SIPPING NASTY-ASS CRAP IS CLASSY?

WELL PULL UP YOUR BRITCHES, BECAUSE IT’S TIME TO EDUCATE YOUR PEASANT ASS. 

HERE ARE SOME WINES THAT EVEN WINE-HATERS CAN EASILY LEARN TO LOVE! 

THEY’RE MORE FRUITY, LESS FULL OF TANNINS  AND ARE PERFECT FOR EITHER PEOPLE WANTING TO GET INTO NICE WINES, OR WHO HAD BAD EXPERIENCE WITH SHITTY WINE.  

TANNINS: Bitter, and make your mouth feel dry

ACIDS: Sour, and make you salivate

SWEETNESS: Obviously sweet. These three traits are generally determined by the type of grape and how long it was allowed to ripen on the vine before harvesting.

ALCOHOL: Also makes a wine sweeter. Alcohol content for wine usually falls between 5% and 20%

(NOTE: Actual Champagne is a super-specific type of sparkling wine made from the special grapes grown in the Champagne region of France, and underwent a second fermentation to get bubbly as well as adhered to France’s crazy strict regulations. Many people I know will call any sparkling white wine ‘Champagne’ - It has acheived ‘Generic Trademark’ statues, meaning people will use that type of product with the specific brand interchangeably, like ‘Kleenex’ and facial tissues. Unless each bottle costs close to 100$, I highly doubt you’re drinking real Champagne. )

Moscato: ”Barefoot” brand Pink Moscato is fucking delicious. Tastes a bit like grape, strawberry, peach and red apple had a strange, mildly alcoholic baby. Usually around 5-10% alcohol content.  Works terrific as a Dessert wine, and accents anything ‘Creamy’ really well. Slightly bubbly. #1 recommended wine for newbies. 

Normal Moscato is also delicious as hell, a bit more citrus-y.

Zinfandel: White Zinfandel especially is super mild in taste, mildly sweet, fruity. (Don’t let the name fool you - it’s colored pink!) It’s the kind of wine that you accidentally gulp down like juice, because it doesn’t kick you in the throat with a strong taste or immediate alcoholic burn. Around 15% alcohol. 

I shit you not, I buy it by the huge-ass jug. As long as you get a good top to reseal it, it’ll last a hella long time after opening. 

Normal Zinfadel is also delicious, but White is definitely an introductory wine. 

Cava: Spanish Sparkling Wine. Vaguely bubbly, light, Kinda lemony and pear-ish and a little bitter. Don’t expect sweetness. ‘Asda’ brand is excellent, I like it for winter holiday dinners. 

Prosecco: Basically a poor-man’s Champagne.  It is a wine for any occasion; Dinner, Chillaxing, Sharing with friends, whatever. ~12% alcohol. Mild fruit flavors (Like pear and apricot), and you can also choose whether you want fully-sparkling or partial-sparkling (How much you want it to bubble)

Italians love this shit enough to sell it in cans. 

Because nothing says ‘Love’ like aluminum containers. 

Unfortunately, it grows stale in the bottle after 2 years or so. Gotta drink it right after buying~

Asti: Sweet!…and sour? Interesting flavor. Not sweet like candy, but…like well-ripened fruit. Good dessert wine. Often has a flowery, nutty kind of smell and a hint of that in the flavor as well. Best served chilled, and NOT AGED. If left in the bottle for more than two years, it deteriorates quickly and loses the nice fruity flavors. Blech. 

Reisling: This wine is fruity, but highly acidic. It goes well with strongly-spiced and aromatic dishes, like Thai or things with Allspice/Cinnamon.  Excellent taste, but some Aged versions have a faint smell like gasoline, which may turn newbies off.  8-10% Alcohol.

Muscat: HELLA FUCKING SWEET. Like, kicks you in the throat with sweetness. Definitely a dessert wine. Not something I would drink a glass of, without something to eat between sips. ~15% alcohol.  Alternately, you could pour a bit of Muscat into a stronger, more bitter glass of wine to make a balanced flavor. 

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no-more-ramen:

I really love coffee, especially Starbucks coffee but the nearest starbucks is 40 miles away and I could buy the gas to drive there with the money it costs to get a drink there so I have learned how to make my own coffee drinks. Here’s a bunch of my favorite recipes that are cheaper and kind of fun to make. None of them require an espresso maker so that’s kind of nice. None of these are exactly how any coffee shop does them. They’re my attempts at making good coffee at home without much equipment. 

Equipment you will need: 

A microwave or a stove

A pan and whisk or a jar 

Food items you will need for all:

Coffee 

Milk

Tips: 

For all recipes instead of espresso you can either double brew your coffee (make the coffee and then pour it back into your coffee pot) or you can use twice as much grounds per cup. I use both interchangeably but I’m sure there’s some taste difference between them.

For many coffee recipes you either need steamed milk or frothed/foamed milk or both. They’re both very similar but here are the differences.

Steamed milk is obviously less foamy. It is made by using a steam wand to I guess stir milk while it heats. It ends up steamed but not super foamy. 

Foamed milk is used with the same tool but as it foams you bring the tool lower so that it really foams up the milk.

I have never used a steam wand so I don’t know how it even works. I also like foamed milk better than steamed milk so here are some ways that I make it.

For something that I think resembles steamed milk more than foamed milk you can take a whisk or possibly an electric beater and whisk milk as it heats. Never boil milk because it gets scalded and that’s nasty. When I’ve done this method I’ve ended up with somewhat frothy, warm milk. 

Another way is to get a glass jar and fill it no more than half way with cold milk. Shake it for about 30 seconds and then microwave for 30 seconds and then let sit for 30 seconds. This creates foamed milk with a little bit of steamed milk.

For a more foamy milk I believe you can warm the milk up first (not too much because you don’t want to get burned) and then fill the jar up no more than halfway and shake until foamed. Let sit for 30 seconds and then foamed milk! 

The way I do it now that I have a fancy tool that looks like this: http://ift.tt/1eBsWU0

It’s kind of like the jar method. You can warm the milk first or take all the metal and plastic parts away and then microwave the jar. I’m scared of breaking the jar so I just warm the milk first and fill the jar about halfway full. Then I use the plunger to bring air into the milk to foam it. To make less foamed and more steamed I only plunge the top half of milk and ignore the bottom. If I want foamier milk I push the plunger clear to the bottom of the glass. It takes about a minute or two to get it as foamy as I like it.

Whole milk works better to be foamed but basically all milk will work. Cold milk works really well to foam but I always use warm milk because I like my coffee hot hot.

For any of the syrups I tell how to use you can use a Davinci syrup (or other brand, that’s just my fav) alternative. You can buy those syrups at any grocery store. I make my own because I can and because they’re cheaper that way. 

Now that you know how to make espresso without an espresso maker and foam without any fancy tools here’s some recipes you can use.

Mocha:

You will need -

Cocoa, chocolate powder, or syrup

Coffee

Milk

a mug

Mocha is characterized by chocolate, coffee, steamed and foamed milk. You can do the chocolate part several ways. If I’m feeling lazy I use powdered chocolate mix (like Swiss Miss or something) in the bottom of my cup. If I’m feeling less lazy I make my own chocolate sauce. Sometimes I use this recipe: http://ift.tt/1kNMCMu Chocolate sauce is pretty versatile, I usually use brown sugar and it works fine. I’ve also used honey and different kinds of cocoa. Just do whatever works for you. You can also just use Hershey’s chocolate sauce or even Davinci or Torani. Starbucks even has a mix that you can use to make their sauce. Whatever you use pour it into the bottom of your mug.

While your coffee is brewing make your foamed milk with whichever method you prefer. Then while the foam is resting pour your coffee on top of your chocolate. Then pour the foam/steamed milk on top. There’s different methods to pour. For example, you can use a spoon to hold the foam back and let the liquid milk fall out onto the cup and then spoon the foam on top. I generally just pour it all and let it separate because it will. If you want to get all fancy you can sprinkle some cocoa or chocolate powder on top with or without a dallop of whipped cream. Or make it a macchiato and make a fancy grid on top with chocolate sauce. 

It sounds complicated but once you make it once or twice it gets super easy. I can make two cups of Mocha in about 15 minutes. I can make one in about 5 minutes.

Cappuccino:

What you will need -

Coffee

Milk

Chocolate (optional)

Cappuccino is 1/3 coffee 1/3 foam and 1/3 steamed milk. I love, love foamed milk so sometimes mine just ends up as 1/2 coffee and 1/2 foamed milk. Either way use a wide rimmed cup because that’s just the way to do it. It’s traditional and makes it look really cool by the end. So first make your double brewed coffee and your foam. If you like sweet things then put sugar or a sugar alternative in the bottom of your cup while coffee brews and foam rests. I love chocolate so sometimes I make a cross between a Mocha and a Cappuccino and put a piece of chocolate in the bottom of my cappuccino cup and then add more foam than I do with a mocha. This ones super simple, just pour your coffee in and then your foam on top. Probably use a method that creates less foam and more steamed milk if you want it more strictly a cappuccino.

Latte:

What you will need -

Coffee

Milk

A latte is espresso with mostly steamed milk and a bit of foamed milk. Lattes work best with the whisking milk on medium low heat in a pan. Then you have mostly steamed milk with a bit of foam. Just pour the coffee in the bottom half of the cup and then the steamed milk on top. Super duper easy and yummy.

Cinnamon Dolce Latte:

What you will need -

A sweetener 

Water

Cinnamon stick/cinnamon

Milk

Coffee

Dolce just means sweet in Italian so this ones kind of sweet. For this you make a cinnamon syrup which can be made in multiple ways. I like to mix equal parts water and sugar/sugar substitute and bring to a boil. Bring back to medium heat and put in a stick of cinnamon (1 stick or 1 tsp cinnamon per cup of water) and simmer for like 10 minutes. Don’t boil, it gets weird. Once it gets a little bit thicker than water pull it off and strain it into a jar. Or just into your cup if you only made a little bit. On top of this pour your coffee and on the very top your steamed milk. Sprinkle cinnamon on top. If you like it really sweet put lots of syrup, if not don’t. If you have leftovers put the lid on your jar and refrigerate. Should be good for up to 10 days.

Another tip: 

You can basically make any type/flavor of coffee using the above tips. Buy syrups or make syrups and just add them to coffee and foam. Whip cream can put on top of foam or used in place of. Sugar substitutes work for anything. I prefer raw sugar but my mom prefers honey. I’ve used both with success. I worked for a restaurant supply store so I ended up with a lot of Davinci syrups. I’ve tried many flavors with great success, I generally use the Mocha recipe and just use a different syrup. It’s great fun. I hope you have fun too. 

Anyway, those are just some of the recipes I use. They’re quite fun and don’t take too long. Plus you don’t need any fancy equipment which is super nice if you’re living in a dorm or just are poor like me and can’t afford any. I’m not any sort of expert on coffee so I may have some incorrect information, feel free to correct me, I’m just obsessed with researching coffee and coming up with new stuff. Have fun guys! I hope you like these recipes.  

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fuckingrecipes:

YOU CLASSY-ASS DRAGON SLAYING MOTHERFUCKERS WANT A REAL TREAT? THEN SIT YOUR ASS DOWN AND PREPARE YOURSELF FOR THE AMBROSIA OF THE GODS CALLED MOTHERFUCKING BRAIDED SPAGHETTI BREAD. CONQUER YOUR LOCAL GROCERY STORE AND GRAB YOURSELF:

A 1-POUND LOAF OF BREAD DOUGH. FRENCH BREAD IS THE CLASSIEST WAY TO BE

ABOUT 6 OZ OF COOKED SPAGHETTI OR HOWEVER THE FUCK MUCH YOUR FINE ASS WANTS TO MAKE

A JAR OF THE SPAGHETTI SAUCE OF YOUR CHOICE

A BRICK OF SOME OF THAT MOZZARELLA CHEESE SHIT

BUTTER MELTED IN THE FIRES OF MORDOR

PARMESAN, ITALIAN SEASONING, AND WHATEVER ELSE YOUR BADASS SELF WANTS

SOME ITALIAN SAUSAGE OR OTHER DELICIOUS MEAT OF YOUR CHOOSING, IF YOU REALLY WANT TO BE A METAL BADASS

FIRST, GRAB YOURSELF A ROLL OF THAT PARCHMENT PAPER SHIT AND RIP OFF A PIECE ABOUT THE SIZE OF A COOKIE SHEET. TAKE THAT SWEET-ASS LUMP OF BREAD DOUGH AND BEAT THAT MOTHERFUCKER INTO SUBMISSION UNTIL IT TURNS ITSELF INTO A 12X16-INCH RECTANGLE. YOU CLASSY BITCHES DON’T HAVE TO BE EXACT BUT GET CLOSE ENOUGH. COVER WITH PLASTIC AND LET THAT FUCKER REST FOR 10 OR 15 MINUTES.

WHILE YOUR BUSY SITTING AROUND ON YOUR ASS THINKING ABOUT ALL THE DEMONS YOU COULD BE SLAYING, GRAB YOURSELF A POT OF WATER AND BOIL THAT MOTHERFUCKER IN THE FIRES OF HELL. COOK YOUR DAMN SPAGHETTI. I SUGGEST MAKING MORE THAN ENOUGH BECAUSE, FUCK, WHO DOESN’T LOVE TASTY-ASS LEFTOVERS?

ONCE YOUR SPAGHETTI HAS BEEN BOILED TO DEATH BY SCALDING WATER, DRAIN IT AND MIX IT UP WITH SOME OF THAT SWEET BLOOD OF TOMATOES SPAGHETTI SAUCE.

COAT THOSE NOODLY MOTHERFUCKERS WITH THE SEASONED BLOOD OF THEIR ENEMIES. THEN, TAKE THOSE HARDCORE SPAGHETTI AND THROW THOSE FUCKERS DOWN IN A 4-INCH STRIP DOWN THE CENTER OF YOUR SWEET-ASS PULVERIZED BREAD DOUGH.

GET THE REST OF THOSE LIQUEFIED TOMATOES AND POUR ON HOWEVER MUCH YOUR CLASSY-ASS DESIRES. LASTLY, TOP OFF THAT MOTHERFUCKING PILE OF SAUCY GLORY WITH PLENTY OF GRATED OR CUBED MOZZARELLA CHEESE.

DEPENDING ON YOUR PERSONAL FUCKING PREFERENCE, YOU CAN COOK UP SOME OF THAT SWEET-ASS ITALIAN SAUSAGE OR OTHER MEAT AND STIR THAT IN WITH YOUR SPAGHETTI AND TOMATO BLOOD SAUCE. THAT’S METAL AS FUCK.

HERE COMES THE TRICKY PART SO PAY CLOSE ATTENTION YOU SASSY MOTHERFUCKERS. LET’S BRAID THIS SHIT UP.

PULL OUT YOUR DEMON KILLING KNIFE AND WIELD THAT FUCKER BRAVELY. STAB CUTS INTO YOUR SUBMISSIVE BREAD DOUGH EVERY 1 ½ INCHES ON THE LONG SIDES OF THE DOUGH. PLUNGE YOUR KNIFE IN ABOUT ½ INCH FROM THAT DELICIOUS-ASS FILLING AND CUT ALL THE WAY TO THE OUTER EDGE OF THE DOUGH, LIKE YOUR DISEMBOWELING A FUCKING HELL HOUND OR SOME SHIT.

SINCE YOU CLASSY-ASS BITCHES MAY NEED A REFERENCE, HERE’S A MOTHERFUCKING PHOTO OF THIS PROCESS I FOUND ON GOOGLE:

 SHEATHE YOUR KNIFE BACK IN YOUR THIGH STRAP OR WHEREVER YOU KEEP THAT SHIT. START BRAIDING THE BREAD LIKE YOU WOULD BRAID YOUR CHEST HAIR IF YOU HAD ANY. FOLD THE TOP AND BOTTOM STRIPS IN TOWARDS THE FILLING AND THEN BRAID THOSE OTHER FUCKERS, LEFT OVER RIGHT AND THEN RIGHT OVER LEFT. FINISH THAT SHIT OFF BY PULLING THE LAST STRIP OVER AND TUCKING IT UNDER THE BREAD.

CONGRATULATIONS, YOU JUST BRAIDED SOME MOTHERFUCKING BREAD. PUT THAT SHIT ON A RESUME.

BEING CAREFUL NOT TO DROP THAT GLORIOUS LOG OF SPAGHETTI BREAD DELICIOUSNESS, TRANSFER YOUR DAMN PARCHMENT PAPER ONTO A BAKING SHEET. PULL OUT THAT BUTTER YOU MELTED IN THE FIRES OF MORDOR AND GET A BRUSH AND BRUSH THAT BUTTER ONTO THE BRAIDS LIKE YOU’RE MOTHERFUCKING PICASSO. LASTLY, PULL OUT YOUR PARMESAN CHEESE, ITALIAN SEASONING, AND WHATEVER OTHER GLORIOUS SHIT YOU WANT TO PUT ON THERE AND SPRINKLE IT LIKE HOLY WATER ON A DEMON.

THROW THAT SHIT IN THE OVEN AT 350 DEGREES AND BUSY YOURSELF SLAYING DRAGONS FOR 30-35 MINUTES, OR UNTIL IT STARTS TURNING THE GOLDEN-BROWN OF PERFECTION.

PULL THAT SHIT OUT, LET IT SIT FOR A COUPLE MINUTES, AND THEN WHIP OUT YOUR KNIFE AGAIN AND SLICE THAT TASTY-ASS MOTHERFUCKER.

IF YOU’RE METAL JUST SHOVE THE ENTIRE FUCKING THING IN YOUR MOUTH BUT OTHERWISE IT CAN PROVIDE SUSTENANCE FOR 3 OR 4 NORMAL CLASSY BITCHES.

AND THAT’S IT. I HOPE YOU ENJOY THE DELICIOUS PERFECTION THAT IS MOTHERFUCKING BRAIDED SPAGHETTI BREAD.

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