World’s Largest Zucchini

Our family likes making food, no doubt but we also like to garden. When our Zia (Aunt in english) pulled this zucchini out of the garden it was the size of my sister’s leg!

Worlds Largest Zucchini

Worlds Largest Zucchini

And because bananas are a standard scale on the internet:

Worlds Largest Zucchini

Worlds Largest Zucchini

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Recipe: Vanilla Cream Cheese Frosting

Vanilla Cream Cheese Frosting:

Vanilla Cream Cheese Frosting:

My sister makes these amazing cupcakes and frosts them with Vanilla Cream Cheese Frosting. The best part is the frosting so here is the recipe. Enjoy!

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick Pure Vanilla Extract-16 OZ (affiliate link)
  • 1 (16 ounce) box confectioners’ sugar

Directions

1. Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy

2. Gradually beat in confectioners’ sugar until smooth.

3. Frost with Vanilla Cream Cheese Frosting.

Recipe: Tomato Risotto

Tomato Risotto

Tomato Risotto

Time: 40 – 50 Minutes
Difficulty: Medium
When: Dinner | Date

My Experience

My sister doesn’t like risotto, but she loves my tomato risotto. She even rated it a 10 out of 10 and she can be a tough cookie when rating my food. I warn you though, this recipe is about patience and being in three places at once.

My Suggestions

  • Coat the rice in oil before adding liquid to help it absorb the liquid slowly without becoming soggy
  • Add the chicken or vegetable stock gradually (one landfill at a time)
  • Prepare the tomatoes by cutting them into 3 pieces before hand
  • Do not add too much parmesan

Ingredients

  • 2-3 tablespoons of olive oil
  • 200 grams of arborio rice
  • 500 millilitres of chicken or vegetable stock
  • 50 grams of unsalted butter
  • 250 grams of cherry tomatoes
  • 100 grams of marscapone cheese
  • 25 grams of parmesan cheese

Directions

1.  Prepare the rice.  Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil.  Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been cooked but still al dente.  This will take about 15 to 18 minutes.
2.  Prepare the tomatoes.  As you prepare the risotto, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft.  Pass through a mouli or coarse sieve; alternatively mash with a potato masher.
3.  Finish the dish.  When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixtures, adjust the seasoning and serve.

Recipe by Gordon Ramsay

Recipe: Bacon Cinnamon Rolls

Bacon cinnamon rolls

Bacon cinnamon rolls

Time: 40 – 50 Minutes
Difficulty: Easy
When: Breakfast

I love this recipe because it simply requires two ingredients!

My Suggestions

  • Serve warm for best taste
  • Fry the bacon for only a few minutes (do not fully cook!)
  • Do not overcook the cinnamon rolls or the bottoms will burn

Ingredients

  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.

Recipe by: Gimme Some Oven