Recipes To All, Orlando, FL (2026)

11/10/2024

S'mores Sushi
Ingredients:
2 cups mini marshmallows
2 tablespoons butter
3 cups rice cereal
1/2 cup graham cracker crumbs
1 cup milk chocolate chips, melted
1/2 cup mini marshmallows (for filling)
1/4 cup chocolate sauce (for drizzling)
1/4 cup graham cracker crumbs (for garnish)
Directions:
In a large microwave-safe bowl, melt 2 cups mini marshmallows and butter together for 1 minute. Stir until smooth.
Add rice cereal and 1/2 cup graham cracker crumbs to the melted marshmallow mixture and stir until fully combined.
Place a large piece of parchment paper on a flat surface and spread the cereal mixture evenly to form a rectangle about 1/2 inch thick.
Spread the melted chocolate chips evenly over the cereal rectangle.
Sprinkle a line of mini marshmallows along one edge of the rectangle.
Carefully roll the cereal rectangle over the line of mini marshmallows, creating a tight sushi roll. Press gently to seal.
Refrigerate the roll for 15-20 minutes to firm up.
Slice the roll into 1-inch pieces using a sharp knife.
Drizzle each piece with chocolate sauce and sprinkle with extra graham cracker crumbs for garnish.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 180 kcal per piece | Servings: 12 pieces

11/10/2024

Crockpot Cowboy Soup
Ingredients:
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) diced tomatoes
2 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, green onions, and tortilla chips
Directions:
In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink. Drain any excess fat.
Transfer the beef mixture to the crockpot.
Add black beans, kidney beans, corn, diced tomatoes (with juice), beef broth, chili powder, cumin, paprika, salt, and pepper to the crockpot. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Before serving, taste and adjust seasoning if needed.
Serve hot with your choice of toppings, such as shredded cheese, sour cream, green onions, and tortilla chips.
Prep Time: 15 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 15 minutes
Kcal: 350 kcal per serving | Servings: 6 servings

11/10/2024

Healthy Candy Corn Snack
Ingredients:
1 cup pineapple chunks (fresh or canned)
1 cup orange bell pepper, diced
1 cup Greek yogurt (plain or vanilla)
1 tablespoon honey or maple syrup (optional, for sweetness)
1/4 teaspoon cinnamon (optional, for flavor)
1/4 cup almonds or walnuts (chopped, for topping)
Instructions:
Prepare the Ingredients:
If using fresh pineapple, cut it into bite-sized chunks. If using canned, drain and rinse it.
Dice the orange bell pepper into small pieces.
Layer the Ingredients:
In a clear cup or glass, start by adding a layer of pineapple chunks at the bottom. This represents the yellow part of candy corn.
Next, add a layer of the diced orange bell pepper. This represents the orange part.
Finally, top it off with a dollop of Greek yogurt to represent the white part of candy corn.
Add Sweetness and Flavor:
If desired, drizzle honey or maple syrup on top of the yogurt for added sweetness. Sprinkle cinnamon on top for an extra flavor boost.
Garnish:
Finish off by sprinkling chopped almonds or walnuts on top for some crunch and additional nutrients.
Serve:
Serve immediately as a healthy snack or dessert, or refrigerate for up to an hour before serving.
Tips:
Variations: You can swap out the orange bell pepper for diced mango or cantaloupe for a different flavor while keeping the colors vibrant.
Presentation: For a more festive look, you can layer the ingredients in a clear dessert cup, showcasing the colorful layers.
Health Benefits: This snack is rich in vitamins, antioxidants, and protein, making it a guilt-free treat!
Nutritional Information (per serving):
Calories: Approximately 150 kcal
Protein: 5g
Carbohydrates: 25g
Fat: 5g
Fiber: 3g

11/09/2024

Pineapple Upside-Down Cake
Ingredients:
For the Topping:
1/4 cup unsalted butter
1 cup brown sugar, packed
1 can (20 oz) sliced pineapple in juice (drained, juice reserved)
10 maraschino cherries (optional)
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (or reserved pineapple juice)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Topping:
In a medium skillet, melt the 1/4 cup of butter over medium heat.
Stir in the brown sugar until dissolved, then remove from heat.
Pour the mixture into a 9-inch round cake pan, spreading it evenly over the bottom.
Arrange the pineapple slices on top of the sugar mixture, placing a cherry in the center of each pineapple slice if desired.
Make the Cake Batter:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk (or reserved pineapple juice). Mix until just combined.
Assemble the Cake:
Pour the batter over the arranged pineapple in the cake pan, smoothing it into an even layer.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutritional Information (per serving):
Calories: Approximately 300 kcal
Protein: 3g
Carbohydrates: 45g
Fat: 12g
Fiber: 1g

11/09/2024

Heavenly Black Forest Roll Cake
Ingredients:
For the Cake:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup water
1/4 cup vegetable oil
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup cherry pie filling (or fresh cherries)
For the Topping:
Chocolate shavings (optional)
Additional cherries for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
Make the Cake Batter:
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract, water, and vegetable oil.
Gradually fold the dry ingredients into the egg mixture until just combined.
Bake the Cake:
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Roll the Cake:
Immediately after removing it from the oven, dust a clean kitchen towel with powdered sugar.
Invert the cake onto the towel, removing the parchment paper. Carefully roll the cake up with the towel starting from the short side. Allow it to cool completely in this rolled position.
Prepare the Filling:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Cake:
Once the cake is cool, unroll it gently and spread a layer of whipped cream over the top, leaving a small border around the edges.
Spoon the cherry pie filling evenly over the whipped cream.
Carefully roll the cake back up (without the towel) and place it seam-side down on a serving platter.
Decorate:
Frost the top of the cake with the remaining whipped cream.
Garnish with chocolate shavings and additional cherries if desired.
Nutritional Information (per serving):
Calories: Approximately 280 kcal
Protein: 4g
Carbohydrates: 40g
Fat: 12g
Fiber: 2g

11/09/2024

Crockpot Potato Broccoli Cheddar Soup
Ingredients:
4 large potatoes, peeled and diced
3 cups broccoli florets
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
3 cups shredded sharp cheddar cheese
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
Chopped green onions or bacon bits for garnish (optional)
Directions:
Add the diced potatoes, broccoli, onion, garlic, and broth to the crockpot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Once cooked, use an immersion blender to blend the soup to your desired consistency (you can leave some chunks if you prefer).
Stir in the heavy cream and shredded cheddar cheese, and let the cheese melt into the soup.
Season with salt, pepper, and smoked paprika to taste.
Garnish with chopped green onions or bacon bits if desired.
Prep Time: 15 minutes | Cooking Time: 6-8 hours on low (or 3-4 hours on high) | Total Time: 6-8 hours
Kcal: 350 kcal | Servings: 6 servings

11/09/2024

Apple Crumble Cupcakes 🍏
Ingredients:
For the Apple Filling:
- 2 medium-sized apples, peeled, cored, and chopped
- 30 g light brown soft sugar
- ½ tsp cinnamon
- ¼ tsp mixed spice
For the Cupcakes:
- 125 g unsalted butter, softened
- 125 g granulated sugar
- 2 large eggs, room temperature
- 125 g self-raising flour
- 1 tsp vanilla extract
For the Crumble Topping:
- 50 g all-purpose flour
- 30 g unsalted butter, cold and cubed
- 30 g granulated sugar
Instructions:
1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2.Prepare the apple filling: In a small saucepan over medium heat, combine the chopped apples, light brown sugar, cinnamon, and mixed spice. Cook for 5-7 minutes, stirring occasionally, until the apples are softened. Remove from heat and let cool.
3. Make the crumble topping: In a bowl, combine the all-purpose flour, cubed butter, and granulated sugar. Rub the butter into the flour using your fingers until the mixture resembles coarse crumbs. Set aside.
4. Prepare the cupcake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Fold in the self-raising flour until just combined.
6. Assemble the cupcakes: Divide the batter evenly among the prepared cupcake liners. Spoon a portion of the apple filling onto the center of each cupcake, pressing it slightly into the batter. Sprinkle the crumble topping evenly over each cupcake.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean and the crumble is golden.
8. Cool and serve: Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Prep Time: 20 minutes
Cooking Time: 18-22 minutes
Total Time: 38-42 minutes
Kcal: Approximately 250 kcal per cupcake
Servings: 12 cupcakes

11/09/2024

Chicken Stuffed Crescent Rolls 🥐🧀
Ingredients:
- 1 package of crescent roll dough
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, cheddar cheese, mayonnaise, garlic powder, salt, and pepper until well combined.
3. Unroll the crescent roll dough and separate it into individual triangles.
4. Spoon about 1-2 tablespoons of the chicken mixture onto the wide end of each triangle.
5. Roll the dough around the chicken mixture, starting from the wide end and tucking in the filling as you go to form a crescent shape.
6. Place the stuffed crescent rolls seam-side down on the prepared baking sheet.
7. Bake for 12-15 minutes or until the crescent rolls are golden brown and fully cooked.
8. Remove from the oven and let cool for a minute. Garnish with chopped fresh parsley if desired.
9. Serve warm as a delicious appetizer or main dish.
Prep Time: 10 minutes
Cooking Time: 12-15 minutes
Total Time: 22-25 minutes
Kcal: Approximately 220 kcal per crescent roll
Servings: 8 crescent rolls

11/09/2024

Easy Mexican Taco Lasagna🍲
Ingredients:
- 12 oven-ready lasagna noodles
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can (16 oz) refried beans
- 1 can (10 oz) diced tomatoes with green chilis, drained
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the taco seasoning and follow the packet instructions to mix it with the cooked beef.
4. Stir in the diced tomatoes with green chilis and refried beans until well combined. Remove from heat.
5. In a 9x13-inch baking dish, spread a thin layer of the beef mixture on the bottom.
6. Place 3 lasagna noodles over the beef layer, followed by more beef mixture.
7. Repeat the layering process until all noodles and beef mixture are used, ending with the beef mixture on top.
8. Cover the dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes to brown the top.
10. Let it cool for 5 minutes before serving.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 350 per serving
Servings: 6-8

11/09/2024

Take 1 Thing OFF This Breakfast

Ingredients:
- 2 large eggs
- 1 slice of whole grain bread
- 1 avocado
- Salt and pepper to taste
- Olive oil for cooking

Instructions:
1. Begin by heating a small skillet over medium heat and add a drizzle of olive oil. Let it warm for about 1 minute.
2. While the skillet heats, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy, and season with salt and pepper to taste. Set aside.
3. Crack the eggs into a bowl and whisk them until well combined. Season with a little salt and pepper.
4. Pour the whisked eggs into the heated skillet, and let them cook for about 2 minutes undisturbed. Then gently scramble the eggs until they reach your desired consistency, typically around 3-4 minutes total.
5. While the eggs are cooking, toast the slice of whole grain bread in a toaster or on a separate skillet until golden brown.
6. Once everything is ready, spread the mashed avocado onto the toasted bread.
7. Top the avocado toast with the fluffy scrambled eggs. Enjoy your simplified breakfast!

Nutritional Information:
This breakfast provides a good source of protein from the eggs, healthy fats from the avocado, and fiber from the whole grain bread. It is a filling meal with approximately 350 calories, 20 grams of protein, and 18 grams of healthy fats.

Time: Preparation time: 10 minutes | Cooking time: 10 minutes

11/09/2024

Heavenly No-Bake Peanut Butter Cheesecake Balls 🥜🍫
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup smooth peanut butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions:
1. In a large bowl, blend the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until the mixture is creamy and smooth.
2. Slowly mix in the graham cracker crumbs until the mixture becomes dough-like in consistency.
3. Take small scoops of the mixture and roll them into 1-inch balls. Place the balls on a parchment-lined baking sheet.
4. Freeze the baking sheet for about 20 to 30 minutes, or until the balls are firm and set.
5. While the balls are freezing, melt the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.
6. Using a fork, dip each chilled ball into the melted chocolate, ensuring they are fully covered. Let any excess chocolate drip off before returning them to the parchment paper.
7. Refrigerate the chocolate-covered balls until the chocolate hardens completely.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Calories: 120 per piece
Yields: 20 treats
Tip: For an added crunch, try using crunchy peanut butter or rolling the finished treats in crushed peanuts or colorful sprinkles before the chocolate sets. Enjoy these delightful and creamy bites!

11/09/2024

Heavenly Banana Walnut Cream Cake
Ingredients:
2 ripe bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts
For the Cream Frosting:
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (for topping)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas, sour cream, and vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
To make the frosting, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Frost the cooled cake with the whipped cream mixture and sprinkle with chopped walnuts.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 10 servings

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