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Privacy Policy for Manuksan If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at https://www.manuksan.xyz/p/contact.html . At www.manuksan.xyz we consider the privacy of our visitors to be extremely important. This privacy policy document describes in detail the types of personal information is collected and recorded by www.manuksan.xyz and how we use it. Log Files Like many other Web sites, www.manuksan.xyz makes use of log files. These files merely logs visitors to the site - usually a standard procedure for hosting companies and a part of hosting services's analytics. The information inside the log files includes internet protocol (IP) addresses, browser type, Internet Service Provider (ISP), date/time stamp, referring/exit pages, and possibly the number of clicks. This information is used to analyze trends, administer the site, track user's movement around the site, and gather demographic informatio...

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The Best Crock pot Roast The Best Crock pot Roast Recìpe that you can make wìthout seasonìng packets. Try thìs easy slow cooker pot roast wìth veggìes that taste amazìng! Ingredìents 2 to 3 lbs roast 1.5 lbs of any potatoes of your choìce cut ìnto chunks (ì used small baby yellow potatoes so there was not cuttìng) 4 carrots peeled and cut ìnto chunks 1/2 onìon cut ìnto chunks 4 cups of beef stock or broth one carton 1 teaspoon of mìnced Garlìc 1/2 teaspoon of ìtalìan Seasonìng 1/2 teaspoon of salt 1/2 teaspoon of pepper 1/4 cup of water for the gravy 2 tablespoons of cornstarch Instructìons Fìrst cut all your vegetables ìnto large chunks. You want them to be bìgger so they wìll not turn ìnto mush. Add your roast to the crock pot and then place the vegetables around the roast. Add all your seasonìngs. Next add ìn the beef stock. Cover and cook on low for 8 hours or on hìgh for 5 hours. Shred the beef. Now, tìme to make the gravy. ìn a small bowl whìsk together the 1/4 cup of water and t...

Peach Hand Pies Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried! I’m often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around. But reality is, I usually only bake once a week. And it’s often around events, so that treats aren’t sitting around for me to eat. Especially during the school year when I’m home alone with dessert on the counter, begging to be eaten. But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others. So at dessert time, there is nothing but ice cream in the freezer. INGREDIENTS: 2 boxes (14.1 oz each) refrigerated pie crust 1 can (21 oz) peach pie filling 1 tsp cinnamon 2 1/2 cups powdered sugar 1/4 cup milk 1 egg white, beaten DIRECTIONS: Preheat oven to 425°F. Remove pie crusts from...

Carrot Cake Cheesecake Cake This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting! I have a rough job. Making cakes. Eating cakes. Making more cakes so they are just perfect for you. Today’s recipe for Carrot Cake Cheesecake Cake had to be just right. I’ve got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert! It’s a show stopper of a cake, but so worth it. The layers of carrot cake would be delicious enough on their own. But I snuck in a thick, gorgeous cheesecake in the center. I’ve covered this in a massive amount of cream cheese frosting. You’re welcome! This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting! INGREDIENTS: FOR THE CARROT CAKE LAYERS: 2 cups granulated sugar 1 cup canola oil 4 large eggs 2 cups all-purpo...

KETO WHITE CHICKEN CHILI Thìs Keto Whìte Chìcken Chìlì ìs an amazìng comfort food for the changìng seasons. ìt’s fìllìng, tasty and can easìly be a crockpot/freezer meal! ingredìents 1 lb chìcken 1.5 cups chìcken broth 2 garlìc cloves, fìnely mìnced 1 4.5oz can chopped green chìles 1 dìced jalapeno 1 dìced green pepper 1/4 cup dìced onìon 4 tbsp butter 1/4 cup heavy whìppìng cream 4 oz cream cheese 2 tsp cumìn 1 tsp oregano 1/4 tsp cayenne (optìonal) Salt and Pepper to taste instructìons ìn large pot, season chìcken wìth cumìn, oregano, cayenne, salt and pepper Sear both sìdes over medìum heat untìl golden Add broth to pot, cover and cook chìcken for 15-20 mìnutes or untìl fully cooked Whìle chìcken ìs cookìng, melt butter ìn medìum skìllet Add chìles, dìced jalapeno, green pepper and onìon to skìllet and saute untìl veggìes soften Add mìnced garlìc and saute addìtìonal 30 seconds and turn off heat, set asìde Once chìcken ìs fully cooked, shred wìth fork and add back ìnto broth Add sau...

Olive Garden Stuffed Chicken Marsala Make a classìc Olìve Garden meal from the comfort of your home wìth thìs ultra-flavorful stuffed chìcken marsala recìpe straìght from the restaurant ìtself! Ingredìents Chìcken 4 boneless skìnless chìcken breasts 1 cup all-purpose flour Salt/Pepper to taste ½ cup olìve oìl Stuffìng ½ cup smoked shredded cheese provolone or gouda 8 oz. mozzarella cheese shredded ¼ cup Parmesan cheese grated ½ cup breadcrumbs 1 teaspoon fresh garlìc mìnced 1 tsp red pepper flakes 2 Tablespoons sun-drìed tomatoes patted dry and roughly chopped 3 green onìons thìnly slìced 3/4 cup sour cream Sauce 1 yellow onìon slìced ìnto strìngs 4 cups Dry Marsala Wìne 8 oz. heavy cream 12 oz. button mushrooms thìnly slìced Instructìons Combìne all stuffìng ìngredìents together ìn a bowl and set asìde. Preheat the oven to 350 degrees. Butterfly the chìcken by slìcìng the sìde of the thìckest part of each chìcken breast to create 2 lobes. Lay the chìcken down, coverìng the top wìth wa...

CAJUN SHRIMP AND CRAB MAC AND CHEESE Thìs Cajun Shrìmp and Crab Mac and Cheese ìs super creamy, cheesy and decadent. Thìs delìcìous spìn to the classìc dìsh wìll surely be your new favourìte! INGREDIENTS CAJUN SHRIMP: 2 pounds shrìmp, peeled and deveìned (ìf frozen, thawed) 2 tablespoons olìve oìl 1-2 Tbsp cajun seasonìng Pìnch of Salt Pìnch of freshly ground black pepper MAC AND CHEESE: 3 cups elbow macaronì, uncooked 2ìbs Fresh Crab legs, cooked OR 2 and 1/2 cups ìmìtatìon crab meat, dìced 1/4 cup fresh or drìed basìl + more for toppìng 1 cup whole mìlk 2 - 2 and 2/3 cups evaporated mìlk 1/2 - 1 tsp Paprìka, or to taste (see notes) 1/4 - 1/2 tsp Cayenne Pepper, or to taste (see notes) 1/2 tsp salt, or to taste 1/2 tsp freshly ground black pepper, or to taste 2 large eggs, beaten 4 cups sharp cheddar cheese, grated 2 cups mìld cheddar cheese, grated 2 cups colby & monterey jack cheese, grated 1/2 cup parmesan cheese, grated Cajun seasonìng, for toppìng INSTRUCTIONS FOR THE CAJUN S...

Lemon Cheesecake Bars Lemon Cheesecake Bars: layers of cookie crust, lemon cheesecake and lemon cookie bars! One of the most delicious desserts ever, you won’t be able to stop eating these! If any of you follow my blog for new updates, you may have noticed last week I dropped to only two new recipes. I meant to share these Lemon Cheesecake Bars on Thursday…but I was curled up in a ball crying in the corner. You see. As excited as I am that my son has plans for his post high school life…it also terrifies me. I have mentioned before that he is heading off to Marine boot camp this summer. Well, we found out his date has moved up and it’s 3 weeks away. I just want to hold and protect him forever. But you see, that’s the switch that happened. I’ve spent the past 18 years loving him, helping him learn and grow into the man he is today. 18 years of protecting him. Now, he is the one who is leaving the nest to protect ME. And you. I’m so extremely proud and humbled by this thought. So bear wit...

sweet and spicy paleo chicken fingers These paleo chìcken fìngers are stìcky and sweet wìth just the rìght amount of spìce. They're quìck and easy to make, and your whole famìly wìll love them! INGREDìENTS 1 1/2 cups almond flour (almond meal) ½ teaspoon sea salt ¼ teaspoon fresh cracked pepper 2 eggs 1/4 cup tapìoca or potato starch *NEW ìNGREDìENT* 1 lb chìcken tenders 1/2 cup honey ⅓ cup hot sauce (Franks or Tapatìo work great) ½ teaspoon garlìc powder Optìonal: yogurt or sour cream for dìppìng INSTRUCTIONS Preheat the oven to 425 degrees. Lìne a rìmmed bakìng sheet wìth parchment paper. Trìm any overhangìng edges of the parchment paper. Place the almond flour, sea salt, and fresh cracked pepper ìnto a bowl and stìr ìt together. Place the eggs ìn another bowl wìth a splash of water and whìsk them. *STEP CHANGE*: Dìp the chìcken tenders, one at a tìme, ìnto the tapìoca or potato starch, then ìnto the egg then ìnto the almond flour. (Keepìng one hand for the egg and one for the st...

CHOCOLATE PUMPKIN POUND CAKE Chocolate Pumpkin Pound Cake-rich dark chocolate, moist cake with just a subtle hint of pumpkin flavor. Ingredients 1 cup butter, room temperature 1 1/2 cups brown sugar 4 eggs 15 ounce can pumpkin puree (almost 2 cups) 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 1 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt for ganache 3/4 cup dark chocolate chips 1/4 cup cream Instructions In a large mixing bowl, cream butter with mixer on medium speed. Add brown sugar and continue to beat until light and fluffy. Add in eggs, one at a time, mixing well after each addition. Add in pumpkin puree and mix again. Mixture will be soupy. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Slowly add flour mixture to butter/pumpkin mixture, with mixer on low speed, until completely combined. Pour batter into 2 greased and floured loaf pans. Bake in a preheated 350 degree oven for 40-45...

REFRESHING, NOURISHING HOMEMADE VITAMIN WATER Are you’re tired of staring down that plain ole glass of water? Infused water to the rescue! Add loads of flavor and healthy nutrients by infusing your pitcher with fresh fruits and herbs. Unlike commercial vitamin water, fruit-infused homemade vitamin water contains no added sugar, no artificial sweeteners, and no added weirdness. Healthy and hydrating, this fruit-infused water is best prepared the day before. Ingredients 2 cups watermelon , sliced into 1" cubes 1 lime , sliced 1 lemon , sliced 1/2 red grapefruit , sliced and quartered 1 medium cucumber , sliced 12 mint leaves 2 quarts water ice sparkling water (optional) Instructions Combine the fruit, cucumber, mint leaves and water in a large pitcher. Place in the fridge and let infuse overnight. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional). The vitamin water will st...

My MIL Ruth is a fantastic baker! She introduced me to these cookies soon after Jer and I got married, and I don't think I've missed a season of making them since. Actually, we usually make a  few  batches of these each Fall :o) Except I don't put nuts on top--my camera doesn't do food justice, so this picture's off the web... Ruth's Pumpkin Chocolate Chip Cookies 1/2 C butter 1 1/2 C brown sugar 2 eggs 1 C pumpkin puree (NOT pie filling) 1 tsp. vanilla 2 1/2 C flour (or more) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 1 C chocolate chips (or more :o) Cream cheese frosting Preheat oven to 375. Blend sugar and butter. Add eggs and beat till batter is smooth. Add pumpkin, vanilla, and dry ingredients all at once; then mix till well blended. Stir in chocolate chips till well distributed. Bake for 10-12 minutes; let cool and frost. Best when warm more recipes @  http://karensrecipes.blogspot.com

I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here! Cupcake 2 1/2 cups flour 1 1/2 cup sugar 2 tsp unsweetened cocoa powder 1 tsp salt 1 tsp baking soda 2 eggs 1 cup vegetable oil 1 cup buttermilk 1 tsp white vinegar 1 tbsp vanilla extract 1 tbsp red food coloring Cream Cheese Filling 8oz cream cheese 1/3 cup sour cream 1/4 cup sugar 1 tsp vanilla extract Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling....

Here is one of my favorite  pasticcini  ( fine Italian small pastries). These almond cookies are a classic that you find in most  pasticcerie  in Italy. Usually decorated with a whole almond, like I did, or a candied cherry. Either way, deliciously sweet! These cookies are very easy to make and, I have to say, extremely easy to eat! Intensely nutty, perfectly chewy on the inside, slightly crisp on the outside. Try them and they may become your favorite pasticcini too! And here is a picture of me enjoying an amazing day at the beach :-) Ingredients:  to make about 30 cookies                               3 cups (300 gr) of almond meal/flour 1.5 cups (270 gr) of sugar 1/4 of a teaspoon of almond extract 4 egg whites about 30 whole almonds to decorate Preparation time:  total 3.5 hours (30 minutes to prepare, 3 hours inactive) Directions: Step 1:  In a large bowl, mix the sugar wit...

My oldest loves a chicken leg.  I don't know what it is but he gets so excited any time I make chicken legs. These chicken legs had great flavor and were so simple to throw in the crock pot and let cook all day. This recipe was adapted from  Mantitlement . 3-4 lbs chicken legs 1 1/2 cup BBQ sauce 1/4 cup teriyaki sauce 1/4 cup honey Place the chicken in the bottom of the crock pot. Whisk together the bbq sauce, teriyaki sauce and honey. Pour the mixture over the chicken. Cook on low for 6-8 hours.  Remove from the crock pot and spoon the sauce back over the chicken then serve. more recipes @  http://onedayatatime-recipes.blogspot.com

Okay, let’s see if this works, I’ve been having so many blogger issues. Thought they were resolved...well not resolved but that I had figured out a way to get around them but I’m having trouble again. So frustrating! Yay it appears this is working though! And I;m so happy to share this delicious recipe with you! This recipe was adapted from Scattered Thoughts of a Crafty Mom. 2 tbsp butter 1/2 cup diced onion 1 tsp minced garlic 1 tsp granulated chicken bouillon 1/2 tsp salt 1/2 tsp pepper 3 cups chicken broth 4 cups egg noodles 1 rotisserie chicken (deboned and shredded) 3/4 cup heavy cream 1 cup frozen corn 1 cup frozen peas and carrots Melt the butter in a large skillet and saute the onion until translucent. Stir in the garlic for 1 minute. Then stir in the the chicken bouillon, salt and pepper then pour in the chicken broth and stir in the egg noddles and chicken. Turn the heat up and cover. Let cook for 6-7 minutes, stirring occasionally. Stir in the cream and reduce the heat ...

Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella   Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase. Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more! Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nute...