Recipes Cookbook - Chocolate Cake with Chocolate Frosting

Chocolate Cake with Chocolate Frosting |#Chocolatecreamcheesefrosting #Chocolatecakewithcreamcheesefilling #Hersheychocolatecakewithcreamcheese #Hersheyschocolatecakecreamcheese #Chocolatecakewithcreamcheeseicing #Hersheyschocolatecakewithcreamcheesefilling #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Goodhumorstrawberryshortcakecake #Birthdaydesserts

Ingredients

FOR THE CAKE:
• 1/2 cup butter, softened
• 1 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup brewed coffee, cooled
• 1/2 cup milk
FOR THE FROSTING:
• 1 cup butter, softened
• 3 1/2 cup powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp almond extract
• 1/2 cup heavy cream

Instructions

1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
   
2. In a measuring cup, mix together cooled coffee and milk. Set aside.
   
3. In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
   
4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
   
5. For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
   
6. Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
   
7. Frost cake and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Ultimate Reese Cheesecake Brownies

Ultimate Reese Cheesecake Brownies |#Peanutbutterfrostingforbrownies #Quickmeals #Easydinnerrecipes #Browniedesserts #Smoothierecipes #Peanutbutterfrostingeasyforbrownies #Cookiecakerecipe #Peanutbuttercuppokecake #Whatchamacallitbars #Reesescookiecake #21stbirthdaycake #Deliciousdesserts

 

Ingredients

• For the Cheesecake Brownies
• 1 - 9x13 package box brownie mix
• 1 - 8 ounce cream cheese, softened
• 2 Tablespoons butter, softened
• 1/4 cup peanut butter
• 1 - 14 ounce can sweetened condensed milk
• 1 Tablespoon cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups Reese's peanut butter minis, halved (family sized bag)
For the Topping
• 1 3/4 cups milk chocolate chips
• 1/2 cup peanut butter, divided
• 1/2 cup mini Reese's Pieces

Instructions

1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
3. Beat cream cheese, butter and peanut butter until creamy.
4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

recipe adapted >>>>>  here

Recipes Cookbook - Garlic Parmesan Roasted Asparagus

Garlic Parmesan Roasted Asparagus |#Asparagusrecipesbaked #Roastedasparagusrecipes #Garlicasparagusrecipes #Breadedasparagusbaked #Parmesanasparagusrecipes #Asparagusrecipessauteedbutter #Vegetablesidedishes #Cabbagerecipe #Veggierecipes #Healthydinnerrecipes #Carrotrecipes #Vegetablerecipes

Ingredients

• 1/2 pound fresh asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cloves minced garlic
• 2-3 Tablespoons parmesan cheese
• olive oil spray

Instructions

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Twice Baked Potato Casserole

Twice Baked Potato Casserole |#Hasselbackpotatoes #Roastedpotatoescrispy #Mashedpotatocasserole #Loadedmashedpotatoes #Thebestcrispyroastpotatoesever #Healthyfamilymeals #Potatosidedishes #Twicebakedpotatocasserolerecipe #Twicebakedpotatocasserole #Bakedchickenrecipes #Quickandeasydinnerrecipes #Loadedbakedpotatocasserole

Ingredients

• 7 medium red potatoes - baked
• 1/4 tsp salt and pepper
• 1 lb bacon, cooked and crumbled
• 3 c sour cream
• 2 c mozzarella cheese, shredded
• 2 c cheddar cheese, shredded
• 3 green onion, sliced

Instructions

1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish.
2. Sprinkle with half the salt,pepper and bacon.
3. Top with half the sour cream and then the cheeses. Repeat layers.
4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

Recipe adapted >>>>>  here

Recipes Cookbook - NO BAKE ENERGY BITES

NO BAKE ENERGY BITES |#Energybites #Healthymeals #Healthybreakfastrecipes #Nobakeenergyballs #Healthydessertrecipes #Breakfastideashealthy #bites #Peanutbutteroatballs #3ingredientrecipes #Dairyfreesnacks #Energyballshealthy #Peanutbutterenergyballs

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seeds
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

Instructions

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Best Fudgy Chewy Chocolate Brownie Cookies

Best Fudgy Chewy Chocolate Brownie Cookies |#Browniecookies #Cinnamoncrunchbananabread #Cocoapowderrecipes #Bananarecipeshealthy #Bananabreadrecipewithyogurt #Panerakitchensinkcookies #Homemadedonutsrecipe #Fallcookies #S’moresbrownies #Simpledessertrecipes #Smoresdesserteasy #Smoresbrownies

Ingredients

• 2/3 cup butter, softened
• 1 1/2 cups brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chocolate chips
• 1/2 cup walnuts, coarsely chopped
• Powdered sugar, for dusting

Instructions

1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
3. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
4. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
5. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.

recipe adapted  >>>>>  here

Recipes Cookbook - caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

• 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
• 1 1/2 cups whole milk
• 3/4 cup caramel sauce, divided
• 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
• 1 bag dark chocolate chips
• 1/2 cup chopped pecans
• optional drizzle
• 1 cup milk chocolate chips
• 1 teaspoon oil (canola, vegetable, coconut)
• leftover 1/4 cup caramel sauce

Instructions

1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here

Recipes Cookbook - Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw |#Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedishes #Summersaladsrecipes #Garlicoverloadburgers #Lunchwraps #Wrapsrecipeseasy #Delishrecipes #Pepperonigrilledcheese #Wrapsrecipeshealthy

Ingredients

• Chicken Marinade:
• 3 large chicken breasts sliced into long, thick strips
• 240 ml buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt
Crispy Chicken Coating:
• 180 g plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
Honey Mustard Coleslaw:
• 1/3 white cabbage
• 1 medium carrot peeled
• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tsp lemon juice
• pinch of black pepper
Also:
• vegetable oil for deep frying
• 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
• 4 brioche buns toasted
• 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
• 1-2 jalapenos sliced
• 1/2 red onion peeled and thinly sliced

Instructions

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
6. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
7. Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
8. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
9. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

recipe adapted >>>>>  here

Recipes Cookbook - FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

Ingredients

• 1 avocado, sliced
• 1 medium carrot, peeled and sliced into 1/4" matchsticks
• 1/2 cucumber, peeled and sliced into 1/4" matchsticks
• 1 small head of lettuce, inner leaves only (I used red leaf)
• 8 rice paper sheets, round
• 8 ounces of rice noodles or soba noodles
Peanut Ginger Sauce
• 1/3 cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce or amino acids
• 1 tsp sugar
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 garlic clove, minced

Instructions

1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
3. Chop all vegetables and set aside.
4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
7. Fold the rice paper closest to the ingredients overtop.
8. Then fold the two opposite sides over the center (like a burrito).
9. Finally tightly roll down the remainder of the paper until it is fully sealed.
10. Put your sauce into small serving dishes and serve altogether.

recipe adapted  >>>>>  here

Recipes Cookbook - No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies |#Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedropcookiesnobake #Nobakecookiesrecipe #Vintagerecipes #Cookiesrecipeseasy #Chocolateoatmealnobakecookies #Nobakedessertseasy #Easynobakecookies

Ingredients

• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup milk
• 4 Tbsp unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla
• 3 - 3 1/2 cups quick cooking oats

Instructions

1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
2. Bring to a rolling boil, and boil for 1 minute.
3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
4. Let cool until set, about 10-15 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce |#Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating

Ingredients

• 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
• 1-2 cups (240-480g) low sodium vegetable broth, divided
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon ground black pepper
• 4 x-large (15g) minced garlic cloves
• 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
• 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
• 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)

Instructions

1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

recipe adapted  >>>>>  here

Recipes Cookbook - Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowcaloriezoodlerecipes #Ketodessertrecipes #Ketochickenrecipes #Ketorecipeseasy #Paleorecipes #Ketodinnerrecipeschicken #Ketomeals

Ingredients

• 2 zucchini
• 1 1/2 cup chicken meat cooked and shredded
• 1/2 onion chopped
• 1 garlic clove minced
• 1/4 tsp chili flakes
• 1 cup enchilada sauce divided
• 1/2 cup Mozzarella shredded
• 1/2 cup cheddar shredded
• 1 tbsp olive oil
• salt and pepper to taste
• Topping for serving (optional)
• full-fat yogurt for serving
• fresh parsley chopped (for serving)

Instructions

1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Avocado and Sun-Dried Tomato Pesto Pasta

Avocado and Sun-Dried Tomato Pesto Pasta | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Sourcreamrecipes #Lowcarbsalmonrecipes #Cookingrecipes #Cookingrecipes #Pastadishes #Pastanoodles #Yummyfood #Pizzapasta #Yummydinners

Ingredients

• 8 oz Spaghetti
• Water to cook Pasta
• Avocado and Sun-Dried Tomato Pesto:
• 1/4 cup Cashew Nuts
• 1/2 an Avocado
• 1/2 cup loosely packed Basil
• 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
• 1 teaspoon minced Garlic
• 1 teaspoon Red Pepper Flakes
• 2 tablespoons reserved Oil from Sun-Dried Tomatoes
• 1 tablespoon Water
• 1 teaspoon Maple Syrup

Instructions

1. Cook Spaghetti according to directions on package.
2. Whilst the Spaghetti is cooking, prepare pesto.
3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
4. Once blended, transfer to large mixing bowl.
5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
6. Serve warm.

recipe adapted  >>>>>  here

Recipes Cookbook - EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

• 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
• 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Instructions

1. Wash and clean your veggies. Preheat oven to 350 F
2. Oil a 9x 13 shallow casserole dish. Set aside.
3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
9. Remove skillet from heat and pour contents into a large bowl.
10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
11. Toss everything together.
12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
14. Broil last minute or so to make crispier edges.
15. Remove from oven.
16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
17. Serve immediately.
18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here

Recipes Cookbook - Turkey Bacon Ranch Pinwheels

Turkey Bacon Ranch Pinwheels |#Lowcarbsnacks #Vsgrecipes #Ketomealprepfortheweek #Thmrecipes #Turkeybaconranchpinwheels #Carbfreerecipes #Lowcarbmeals #Lowcarbsnacks #Stuffedchickenrecipes #Chickendinnerrecipes #Lowcarbchickenrecipes #Stuffedbuffalochicken

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey about 3 oz
• 1/4 tsp each garlic powder dill, and minced onion
• 1 tbsp
• 2 tbsp finely shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies |#Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

• *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
For the Chocolate Chip Cookie:
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips
For the Brownie Cookie:
• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. For the Brownie Cookie:
7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
10. Assembly and Baking:
11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Cucumber Mint Cooler

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Ingredients

• 1 cucumber
• Ice cubes
• 2 sprigs mint leaves (stems removed)
• 1 lime
• 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Instructions

1. Using a mandolin, shave cucumber into long thin strips.
2. Cut lime into half. Cut one of the halves into thin slices.
3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.
4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.

Cucumber Mint Cooler |#Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Recipe adapted >>>>>  here

Recipes Cookbook - SLOW COOKER HONEY GARLIC CHICKEN

SLOW COOKER HONEY GARLIC CHICKEN | #SLOWCOOKER #HONEYGARLIC #CHICKEN #Crockpotdinner #Chickencrockpotrecipes #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Healthycrockpotrecipes #Slowcookerrecipes #Potrecipes #Healthyrecipes

Ingredients

• 1/3 cup honey
• 1/3 cup soy sauce
• 1 1/2 Tbsp fresh lemon juice*
• 4 garlic cloves, minced
• 1/4 (about…if you need more, use more) cup flour
• 1 Tbsp quick-cooking tapioca
• 1 1/2 to 2 lbs boneless, skinless chicken thighs OR bone-in chicken with skin removed
• 1 lb frozen broccoli florets**

Instructions

1. Wash chicken and pat dry.
2. Dredge the chicken in flour and place in the slow cooker.
3. Combine honey, soy sauce, lemon juice, garlic and tapioca in a small bowl. Pour over the top of the chicken.
4. Cover slow cooker and cook on LOW for 3-5 hours.
5. Serve chicken and sauce over brown rice.

recipe adapted >>>>>  here

Recipes Cookbook - Creamy Garlic Dream Chicken w/ Asparagus

Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes

Ingredients

• 6-8 chicken thighs
• 1/2 teaspoon white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
For the SAUCE
• 12 ounces of heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 teaspoon olive oil
• 5 cloves of garlic, minced
• 1 tablespoon of dried chives
• 1/2 tablespoon fresh parsley
• 1/2 cup of freshly grated parmesan cheese
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

Instructions

1. In a large non stick skillet , heat the oil on medium
2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
7. ENJOY!

recipe adapted >>>>>  here

Recipes Cookbook - Air Fryer Popcorn Chicken

Air Fryer Popcorn Chicken | #AirFryer #Popcorn #Chicken #Airfryerpopcornchicken #Popcornchickenrecipe #Airfryerrecipeschicken #Airfryerketorecipes #Airfryerchicken #Foodininjarecipes #Airfryrecipes #Airfryerovenrecipes #Airfrierrecipes #Airfryerrecipeseasy #Airfriedfood #Airfryerrecipeschicken

Ingredients

• Marinade
• 2 lbs chicken breast tenders, cut into small pieces
• 2 cups almond milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 ground paprika
• Dry Ingredients
• 3 cups flour
• 3 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• oil spray

Instructions

1. Set aside three shallow bowls on the counter.
   

   In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours. 
2. In a large shallow bowl, add the dry ingredients.
3. After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, shake off excess flour, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken. Be sure to gently shake off excess flour mixture.
4. Spray olive oil onto the bottom and sides of the inside of the air fryer vessel. Place breaded chicken in an even layer; set aside the rest of the chicken. Give the tops of the chicken in the air fryer vessel a quick spray with olive oil, then place into the air fryer. 
5. Cook in the air fryer at 370 degrees for 10 minutes; shake halfway through. NOTE: depending on the size and amount of chicken, you may need to allow yours to cook in the air fryer for 2-3 minutes more.
6. Remove from the air fryer, and repeat steps until you're finished with all of the chicken (four batches for me; it may be more or less for you, depending on how you cut your chicken pieces). 
7. Serve immediately. Place any extra chicken into freezer-safe plastic bags and freeze for up to 2-3 months. 

recipe adapted >>>>>  here

Recipes Cookbook - The Best Steak Recipe

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

• 1/2 cup soy sauce , (120ml)
• 1/3 cup olive oil, (80ml)
• 1/4 cup Worcestershire sauce, (60ml)
• 1/4 cup minced red onion, (40g)
• 2 tablespoons honey, (30ml)
• 2 tablespoons sliced green onions, (10g)
• 1 tablespoon minced garlic
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon red wine vinegar
• 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
3. Add steak to a baking dish or large resealable plastic bag.
4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
7. Discard marinade.
8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Recipes Cookbook - THAI MEATBALLS – PALEO & LOW FODMAP

THAI MEATBALLS – PALEO & LOW FODMAP | #Thaimeatballs #Recipestocook #Asianrecipes #Thairecipes #Chickendishes #Asiancooking #Crockpotchicken #Dinnerideascrockpot #Thaichilimeatballs #Cookingrecipes #Appetizerrecipes #Appetizersnacks

Ingredients

• FOR THE MEATBALLS
• 1 pound ground turkey or chicken
• 1 large carrot about 1/2 cup shredded
• 2 tbps fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
• 2 tablespoon fresh grated ginger
• 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
• 3/4 salt to your taste *see note
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
FOR THE SAUCE
• 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
• 1/4 cup (60 ml) chicken stock
• 2 tablespoon sesame oil
• 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
• 2 teaspoon fresh grated ginger
• 1 teaspoon chili paste
• 1 garlic clove crushed omit for low FODMAP

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

recipe adapted  >>>>>  here

Recipes Cookbook - 30 Minute Cinnamon Sugar Knots

30 Minute Cinnamon Sugar Knots | #30Minute #Cinnamon #SugarKnots #Cookingrecipes #Dessertrecipes #Eatdessert #Yummyfood #Yummysweets #Sweetrecipes #Sweetrecipes #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Yummysweets

Ingredients

• CINNAMON SUGAR KNOTS
• 1/4 cup butter
• 1 cup milk
• 2 tablespoon instant yeast*
• 2 tablespoons honey**
• 1/2 teaspoon salt
• 1 large egg
• 3-3 ½ cups all-purpose flour***
• BUTTER AND SUGAR
• 1/4 cup butter (melted)
• 1 cup granulated sugar
• 1 heaping tablespoon ground cinnamon
• ICING
• 1 tablespoon butter (melted)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-3 tablespoons milk

Instructions

1. In a small saucepan, melt butter.
2. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
3. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
4. When milk mixture is at temperature, add to yeast and honey; stir to combine.
5. Add salt and egg, and stir until combined.
6. Stir in 2 ½ cups of flour.
7. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
8. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
9. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
10. Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
11. Divide dough into 12 pieces.
12. Roll piece of dough into rope 8 inches long.
13. Dip in butter, and then roll in cinnamon-sugar mixture.
14. Tie dough into knots, and place dough on prepared baking sheet. If you'd like a how-to on shaping the knots, check out the video just above the recipe.
15. Repeat process with remaining dough.
16. Cover, and let dough rest for 10 minutes.
17. Bake for about 9-12 minutes, or until lightly golden brown.
18. While the knots are baking, prepare the icing.
19. Stir together melted butter, powdered sugar, and vanilla.
20. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
21. Remove knots from oven, and let cool for 5-10 minutes.
22. Drizzle icing over knots, and serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - Tandoori Chicken Burgers

Tandoori Chicken Burgers |#Chickendishes #Dinnerrecipes #Yummyfood #Maindishrecipes #Fooddishes #Stuffedpeppers #Gyrorecipe #Summerdinnerrecipes #Wrapsrecipes #Lunchrecipes #Tandoorichickenburger #Lunchideas

Ingredients

• 1 1/2 pounds ground chicken breast
• 4 green onions
• 3 Tablespoons grated fresh ginger
• 2 Tablespoons lemon juice
• 1 Tablespoon paprika
• 2 teaspoons cumin
• 1/2 teaspoons ground cardamom
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• Naan bread
• cucumber
• cilantro
• red onion sliced thinly
• To make the Yogurt Sauce:
• 1 small container fat free plain Greek yogurt
• 1 Tablespoon fresh mint chopped
• 2 teaspoons cumin
• 1 Tablespoon fresh lemon juice
• salt and pepper

Instructions

1. Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the yogurt sauce in a small bowl. Set aside.
3. Slice some cucumbers, red onions, and cilantro.
4. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
6. Add the yogurt sauce and there you have it, the easiest and freshest tasting burger ever.

Recipe adapted >>>>>  here

Recipes Cookbook - Beef Tips and Gravy Slow Cooker

Beef Tips and Gravy Slow Cooker |#Beef #Tips and #Gravy #Slow #Cooker #Crockpot_recipes_easy #Crock_pot_meals #Ground_beef_crockpot_recipes #Easy_crockpot_meals #Goulash_recipes_crockpot #Beef_tips_crock_pot_recipes #Cooking_recipes #Crockpot_dishes #Crock_pot_slow_cooker #Crock_pot_cooking #Crockpot_dinner #Casserole_recipes

Ingredients

• Beef
• 1 Tablespoon olive oil
• 2 pounds stew meat or chuck roast cut into 1 inch cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon garlic granules
Gravy
• 3 tablespoons butter divided
• 1/2 cup all-purpose flour
• 3 cups beef broth
• 1/2 cup dry red wine or additional beef broth
• 1 Tablespoon worcestershire sauce
• 1 Tablespoon red wine vinegar
• 2 tsps tomato paste
• 1/2 tsp dried parsley
• ½ tsp dried oregano
• 1/4 tsp dried thyme
The Rest
• 1 yellow onion diced
• 1 Tablespoon minced garlic
• 12 ounces cremini mushrooms sliced

Instructions

1. Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
3. Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
4. Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
5. Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
6. While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
7. Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
8. Pour gravy into slow cooker, and stir.
9. Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
10. Serve over mashed potatoes, pasta or rice.

recipe adapted >>>>>  here

Recipes Cookbook - Keto Friendly Cheese Crackers {Low Carb}

Keto Friendly Cheese Crackers {Low Carb} |#Ketocheesecrackers #Ketocrackersrecipe #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketodinnerrecipes #Ketodessertrecipes #Cheesecrispsketo #Lowcarbmozzarellasticks #Ketoappetizers #Healthymozzarellasticks

Ingredients

• Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
• 3/4 tsp Red Pepper Flakes
• 1/4 tsp paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 325 degrees.
2. Cover cookie sheet with parchment paper.
3. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
4. Sprinkle spices on cheese slices.
5. Bake for 23 minutes.
6. Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
7. **Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.

recipe adapted  >>>>>  here

Recipes Cookbook - VEGAN LEMON CURD TART RECIPE

VEGAN LEMON CURD TART RECIPE | #Vegetarianrecipes #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Dairyfreedessert #Quinoarecipes #Glutenfreedesserts #Glutenfreebaking #Glutenfreerecipes #Cookingrecipes #Paleoglutenfree #Glutenfreesweets #Lowcarbzucchinirecipes

INGREDIENTS
CRUST:

• 1 1/2 c oats 
• 1 1/2 c almond meal 
• 2 tbsp. coconut sugar 
• 1/8 tsp. salt 
• 1/4 c vegan butter

LEMON CURD FILLING: 

• 1 c lemon juice (about 4 lemons) 
• 4 tbsp. cornflour 
• 1/2 c rice malt syrup 
• 4 tbsp. coconut oil 
• zest of 2 lemons

INSTRUCTIONS
FOR THE CRUST:

1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.

FOR THE FILLING:

1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
4. 2 c canned coconut milk 

Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

recipe adapted by here 

Recipes Cookbook - Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip |#Bbqideas #Salamiappetizer #Baconwrappedbrusselsprouts #Fingerfoods #Weddingappetizers #Summergrillingrecipes #Cookingrecipes #food #appetizers #Holidayrecipes #Fingerfoods #Dinnerrecipes

Ingredients

• 12 slices bacon
• 12 brussels sprouts (about 12 ounces) stems trimmed
• 12 toothpicks
• For the balsamic dip:
• 5 tablespoons mayonnaise
• 1 tablespoon balsamic vinegar

Instructions

1. Prepare a baking tray lined with parchment paper or a baking mat.
2. Preheat the oven to 400 F.
3. Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
4. Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
5. Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
6. Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.

recipe adapted >>>>>  here

Recipes Cookbook - Blackberry Lemonade Margaritas

Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks #Bluealcoholicdrinks #Maliburumdrinksrecipes #Shotsalcohol #Cocktaildrinks #Yummydrinks #Adultdrinks #Summerdrinks

Ingredients

• For the Blackberry Puree:
• 1-1/2 to 2 cups fresh blackberries rinsed and drained
• 1 to 2 tablespoons sugar
• For the Margarita:
• 1/4 cup sugar
• 2 lemons use Meyer lemons if possible
• 4 teaspoons blackberry puree
• 4 ounces prepared lemonade homemade or store bought
• 4 ounces good quality silver tequila

Instructions

1. Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
2. Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
3. Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
4. Repeat with remaining ingredients for second cocktail.

recipe adapted >>>>>  here

Recipes Cookbook - Vanilla Bean Cheesecake

Vanilla Bean Cheesecake |#Applepierecipepauladeen #Applepierecipehomemade #Greenapplerecipes #Cakeslicer #Greenapplepie #Greenapplepierecipe #Lemonmeringuecheesecake #Cheesecakefactorybananacheesecake #Redvelvetcheesecakecake #Bananacreampiecheesecake #Cheesecakefactorycopycatrecipes #Bananacreampierecipe

Ingredients

• Crust
• 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
• 2 Tbsp (30g) granulated sugar
• 6 Tbsp (3 oz) unsalted butter, melted
Cheesecake
• 3 pkgs. (8 oz each) cream cheese, softened
• 1 cup (210g) granulated sugar
• Seeds of 2 Vanilla Beans*
• 3 large eggs
• 3/4 cup (180g) sour cream
• 1/3 cup (80ml) heavy cream
Mousse
• 7 oz white chocolate, roughly chopped
• 1 1/2 cups (355ml) heavy cream
• 6 oz cream cheese, nearly at room temperature
• 1 1/2 Tbsp (22g) granulated sugar
• Seeds of 1 Vanilla Bean
Whipped cream topping
• 3/4 cup heavy cream
• 1 1/2 Tbsp (22g) granulated sugar
• Seeds of 1/2 Vanilla Bean (optional)

Instructions

1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
3. For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
5. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
6. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
7. For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
8. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
9. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
11. For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

recipe adapted  >>>>>  here

Recipes Cookbook - Crunchy Detox Salad

Crunchy Detox Salad | #Homemademayonnaiserecipe #Mayorecipe #Cookingrecipes #Ethnicrecipes #Realfoodrecipes #Delicioussalads #Plantbaseddiet #Crunchydetoxsalad #Chickpeasalad #Vegetariandishes #Summersalads #Crunchydetoxsaladrecipe

  Ingredients

• 2 cups cauliflower
• 2 cups broccoli
• 1 cup red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• 1-1/2 cups fresh parsley
• 2 celery stalks
• ½ cup almonds
• 1/2 cup sunflower seeds
• 1/3 cup organic raisins
For The Vinaigrette
• 3 Tbsp olive oil
• ½ cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Instructions

1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they're finely chopped.
2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
3. For the Vinaigrette
4. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

recipe adapted >>>>>  here

Recipes Cookbook - SOFT 100% WHOLE WHEAT DINNER ROLLS

SOFT 100% WHOLE WHEAT DINNER ROLLS |#Homemadegrahamcrackers #Grahamcrackerrecipes #Wholewheatdinnerrolls #Wholewheatrollsrecipe #Wholewheatflourrecipes #Easywholewheatrollshealthy #Wholewheatpizzadoughrecipe #Kitchenaidmixerrecipes #Wholewheatpizzacrust #Healthybreadrecipe #Wholewheatdinnerrolls #Honeywheatbreadrecipe

Ingredients

• 2 tablespoons active dry yeast (instant works, too)
• 1/2 cup warm water
• 1/2 cup butter, softened
• 1/4 cup honey
• 3 eggs
• 1 cup lukewarm buttermilk or milk
• 4–1/2-5 cups whole wheat flour
• 1–1/2 teaspoon salt

Instructions

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
6. Let rise, covered for 1 hour.
7. Preheat oven to 350 degrees.
8. Bake for 20-25 minutes until golden brown.

recipe adapted >>>>>  here

Recipes Cookbook - Weight Watchers Funfetti Donuts

Weight Watchers Funfetti Donuts |#Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #Weightwatchersmealswithpoints #Weightwatcherssnacks #Wwfreestylerecipes #Weightwatcherdinners #2ingredientdoughweightwatchers #Wwbagelrecipe #Weightwatchersmealprep #Kodiakcakesrecipeweightwatchers

Ingredients

• 1 box Rainbow Chip cake mix
• 1 single serve container vanilla Greek yogurt
• 1 cup water

Instructions

1. Preheat the oven to 350 degrees.
2. Mix all ingredients together in a medium mixing bowl until well combined
3. Pour into a donut silicone mold/pan
4. Bake 12 to 15 minutes.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Garlic Parmesan Pasta with Crispy Chicken Recipe

Garlic Parmesan Pasta with Crispy Chicken Recipe #chickenrecipes #chickenrecipe #chickenrecipesfortwo #chickenrecipeideas #amazingchickenrecipes #dinnerrecipes #easydinnerrecipes #dinnerideas #quickdinnerideas #quickdinnerrecipes #weekenddinnerrecipes #easydinnerrecipesforfamily #foodrecipes

Recipes Cookbook - Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas | #Roasted #Sweet #Potato and #BlackBean #Quesadillas #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Veganrecipesbeginner #Bestveganrecipes #Vegandiet #Vegetariandishes #Meatlessmeals #Vegetarianveganrecipes #Vegandinners #Healthyrecipes #Veggiedishes

Ingredients

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Flour Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)
• Extras 'n' optionals:
• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

Instructions

1. Preheat oven to 200c (390f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.
3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Perfect Paleo Banana Bread

#Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabread #Grainfreebananabread #Paleofallrecipes #Paleodessertrecipes #Paleobananabreadrecipe

 

Ingredients

• 3/4 teaspoon of baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup of almond flour
• 1/4 cup of coconut flour
• 2 tablespoons melted coconut oil
• 2 large eggs
• 2 very ripe medium to large bananas, mashed
• 1/4 cup of maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Dorito Chicken Casserole

Dorito Chicken Casserole |#Dinnerideaseasy #Ritzchickencasserole #Crockpotrecipes #Hamburgermeatrecipes #Familydinnerideas #Chickendinnerrecipes #Ritzchickencasserole #Supperideaseasy #Ritzcrackerchicken #Easycasserolerecipesfordinner #Mexicanchickenrecipescasserole #Mexicanchickencasserolewithdoritos

Ingredients

• 2 cups chicken, cooked and shredded
• 2 cups Mexican cheese blend, divided
• 1 10-ounce can cream of chicken soup
• 1 cup sour cream
• 1/2 packet taco seasoning
• 1 can Rotel tomatoes, drained
• 1 large bag Doritos, medium crushed

Instructions

1. Spray a 9x13 casserole dish with cooking spray and set the oven to 350.
2. Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.
3. Fold in the can of drained Rotel tomatoes and the taco seasoning.
4. Crush the Doritos to medium bite sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared baking dish.
5. Spread 1/2 of the chicken mixture over the Dorito chips.
6. Spread 1/2 the shredded cheese blend over the first creamy chicken layer.
7. Repeat with a second layer of crushed chips, chicken blend and finish with the remaining cheese. Dorito Chicken Casserole with a bag of Doritos off to the side
8. Bake for 25 minutes or until bubbly.
9. Top with any remaining shredded cheese or crushed Doritos when serving.

recipe adapted  >>>>>  here

Recipes Cookbook - HUMMUS-CRUSTED CHICKEN

HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Instructions

1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
4. **If using two pans, use one for the chicken and one for the vegetables.**
5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken | #Cookingrecipes #Chickendishes #Dinnerrecipes #Garlicparmesan #Garlicparmesanchicken #Fooddishes #Ovenfriedchickenwingscrispy #Garlicparmesanwingssauce #Ketochickenwings #Lemonpepperchickenwingsrecipeoven #Airfryerchickenwings #Cookingrecipes

Ingredients :

• 4 chicken cutlets (or two large breasts cut in half)
  
• ¼ cup all-purpose flour
  
• 2 teaspoons garlic powder
  
• 1 teaspoon dried Italian seasoning
  
• ¼ teaspoon black pepper
  
• 1 teaspoon kosher salt
  
• 2 eggs + 2 tablespoons milk
  
• 1 cup Panko breadcrumbs
  
• 3/4 cup grated Parmesan cheese

Directions :

1. Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
   
2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
3. In another shallow dish, whisk together eggs and milk.
   
4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
5. Pat chicken dry with a paper towel.
   
6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
7. Spray tops of chicken with nonstick cooking spray.
8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
9. Garnish with fresh chopped parsley and serve with lemon wedges.

Recipe Adapted : here