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Free Recipes

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Chicken Pot Pie

 

Comfort Food Mac and Cheese

 

Pumpkin Cake with Simple Cinnamon Ice Cream

 

pumpkin

 

Critter Crunch

Pumpkin SeedsFall Activities:

Click here to get all Fall Recipes & Activities like Critter Crunch, Pumpkin recipes and more. Grab photos from above.

3 Popsicle Recipes (photos and text):

Ultimate Blueberry Muffin

Go here for Ultimate Blueberry Muffin recipe.

Ham and Pimiento Cheese Brunch Pizza

Get recipe for Ham & Pimiento Cheese Brunch Pizza here.

Caramel Brownie Chunk Milkshake - Download the recipe card for this recipe here.

Caramel-Brownie-Chunk-Milkshake-from-eMeals2

Get the Pork Taco Recipe Here.

Get the Broccoli Pasta Dinner Here.

Slow-Cooker_Pork-Tacos

Slow-Cooker_Broccoli_Pasta

FREE Breakfast plan for a week

Chocolate-Torte

Simple Gourmet Dessert 

Dark Chocolate Torte

This rich, fudgy cake is a decadent dessert for a special evening with your special someone.

Butter and flour for pan

7 ounces dark chocolate baking squares, chopped

½ cup butter

4 eggs, separated

1 cup sugar

3 tablespoons flour

Optional Garnish: Powdered sugar, fresh raspberries

Directions:

  1. Butter and flour a 9-inch spring-form pan.
  2. Preheat oven to 275°F.
  3. Melt chocolate and butter in a double boiler or metal bowl set over a pan of simmering water; stir until smooth. Remove from heat, and cool 5 minutes.
  4. In a large bowl, whisk together 4 egg yolks, sugar and flour. Stir in chocolate mixture.
  5. In a metal bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into chocolate mixture; DO NOT over mix.
  6. Pour into prepared pan, and bake 45 minutes (toothpick will NOT come out clean).
  7. Cool 10 minutes before removing walls of pan. Cool completely. Garnish with powdered sugar & berries if desired.

Note: You can also use a 9-inch round cake pan. Do not attempt to remove the cake from the pan; slice and serve from pan.

 

Nutella-Cookies

Triple Chocolate Nutella® Cookies

Cocoa powder, Nutella® and chocolate chips combine in these oh-so-chocolaty cookies, making them an instant favorite.

1¼ cups flour

⅔ cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

½ cup granulated sugar

½ cup dark brown sugar

⅓ cup chocolate hazelnut spread, such as Nutella®

1½ teaspoons vanilla extract

⅓ cup milk

½ cup milk and/or white chocolate chips

Parchment paper

Directions:

  1. Whisk together flour, cocoa powder, baking powder, baking soda and salt, and set aside.
  2. Combine butter, granulated sugar, and brown sugar in a large bowl; beat with an electric mixer on medium speed until creamy.
  3. Add chocolate hazelnut spread and vanilla; mix until combined.
  4. Add half of flour mixture, then milk, and remaining flour mixture, stirring well between additions.
  5. Stir in chocolate chips.
  6. Refrigerate dough at least 20 minutes.
  7. Preheat oven to 325°F. Using a tablespoon measure, scoop dough onto baking sheets lined with parchment paper.
  8. Bake 8-10 minutes, or until set but still soft.
  9. Cool on baking sheets 2 minutes; transfer to wire racks and cool completely.

 

Paleo-Vday-Menu

Paleo Dinner Menu (Please only share one of these recipes at a time)

Bacon Wrapped Shrimp With Garlic Oil    

18 slices of bacon, halved

36 large shrimp, peeled and deveined

1 tablespoon honey

1 teaspoon water

½ teaspoon ground black pepper

3 tablespoons olive oil

2 tablespoons sliced garlic

  1. Cook bacon in a pan until it is cooked but still soft and pliable.
  2. Combine honey and water in a large bowl. Add shrimp, and toss to coat. Sprinkle with pepper.
  3. Wrap one piece of bacon around each shrimp. Divide shrimp evenly among 6 skewers.
  4. Preheat broiler. Place skewers on a baking sheet; broil 3 minutes per side or until done.
  5. Combine oil and garlic in a small saucepan over medium heat. Cook 4 minutes, or until garlic begins to brown. Drizzle over cooked shrimp, and serve additional oil alongside shrimp for dipping.

 

Roasted Butternut Squash with Cider Vinegar    

3 lbs butternut squash, peeled and cut into bite sized pieces

3 tablespoons honey

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon ground black pepper

3 tablespoons apple cider vinegar

  1. Preheat oven to 400°F.
  2. Combine squash, honey, olive oil, salt, and pepper on a jelly-roll pan; toss to coat.
  3. Bake 30 minutes or until browned and tender, stirring once.
  4. Sprinkle with vinegar before serving.

 

Sautéed Rapini with Walnuts  

1 lb broccoli rabe (rapini), trimmed and cut into 2-inch pieces

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced garlic

½ teaspoon salt

½ cup chopped walnuts, toasted

  1. Bring a large pot of water to a boil. Add broccoli rabe and boil 2 minutes. Drain well.
  2. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes. Add garlic; cook 1 minute. Add broccoli rabe to pan, and cook 3 minutes. Sprinkle with salt and walnuts before serving.

 

Spinach and Red Onions (not pictured)   

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon ground black pepper

8 cups baby spinach leaves

2 cups thinly sliced red onions

1 cup halved cherry tomatoes

Directions:

  1. Combine olive oil, lemon juice, garlic, salt and pepper in a large bowl; stir with a whisk.
  2. Add spinach, onions and tomatoes; toss to coat.

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