Recipes Cookbook - keto butter rum blondies – low carb

keto butter rum blondies – low carb |#Ketominiwafflemakerrecipes #Ketolemondesserts #Ketocaramelsauce #Ketogenicrecipes #Sugarfreecaramelsauce #Ketoitaliansubrollups #Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon psyllium husk powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/3 cup chopped walnuts (or pecans)
• 1 large egg
• 1/2 cup butter, melted
• 1 teaspoon rum extract
• 2 cups superfine blanched almond flour
• 1/2 cup brown sugar alternative (I used Lakanto Golden)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine all of the ingredients, EXCEPT FOR THE NUTS, in a large bowl.
3. Mix with a wooden spoon until just combined – don’t over mix or they will be tough.
4. Stir in the walnuts.
5. Line a 9 x 9 square pan with parchment paper (this really helps get them out easily.)
6. Spoon the batter into the pan and spread evenly to the edges.
7. Bake for 20 minutes.
8. Remove and cool for 30 minutes before slicing.
9. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

recipe adapted >>>>>  here

Recipes Cookbook - Healthy Barbecue Chicken Pizza with Sweet Potato Crust

Healthy Barbecue Chicken Pizza with Sweet Potato Crust |#Cookingrecipes #Pastasalad #Dessertrecipes #Healthydessertrecipes #Pastasaladrecipes #Buttermilkcakerecipe #Tunasalad #Aiprecipesautoimmuneprotocol #Sweetpotatopizzacrust #Cookingrecipes #Dinnerrecipes #Healthypizzacrust

Ingredients

• Sweet potato crust ingredients:
• 3 sweet potatoes medium
• 1 cup almond flour
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 tablespoon apple cider vinegar
Toppings:
• 1 cup pre-cooked rotisserie chicken shredded
• 1 cup spinach chopped
• 1 red onion thinly sliced
• 1/2 cup barbecue sauce
• 1/2 cup tomato sauce

Instructions

1. To make the sweet potato crust
2. Pre-heat oven to 400°.
3. Cook sweet potatoes in microwave until soft.
4. Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar. (For an extra kick, add a pinch of chili powder.) Mash ingredients until well combined and the mixture takes on a doughy consistency.
5. Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)
6. Cook dough at 400° for 30 minutes.
7. To finish the sweet potato crust pizza
8. While pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté one thinly sliced medium red onion until soft.
9. Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
10. Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce.
11. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST | #foodappetizers #partyfoodideas #Fallbonfirepartyideas #fooddinner #dinnerparty #appetizersrecipes #appetizers #partyfood #Holidayrecipes #Holidayappetizers #cooking #goodies

 

Ingredients

• 6 hard-boiled eggs, cooled and peeled
• 3 tablespoons mayonnaise
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Red food colouring
• Green food colouring
• Water
• classic-devilled-egg-recipe-how-to-dye-holiday-eggs

Instructions

1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
2. Stir in mayonnaise, mustard, salt and pepper
3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
4. Pat the coloured eggs dry
5. Fill the egg whites with the egg mayonnaise mixture
6. Arrange on a plate, cover and refrigerate up to 24 hours

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken Parmesan Sliders

Chicken Parmesan Sliders | #Cubansliders #Cubansandwich #Slidersrecipeshawaiianrolls #Footballpartyfood #Sandwichrecipes #Tailgatefood #Groundbeefrecipes #Chickenslidersrecipes #Chickenbubbleupbake #Chickenphillycheesesteaksliders #Shreddedchickensandwiches #Chickensandwichrecipesshredded

Ingredients

• 1 Slider buns
• 1 lb Breaded Chicken Tenders * *These should be cooked already**, (weight is approx.)
• 2 c Pasta sauce
• 2 c Mozzarella cheese, shredded
• 1/2 c Parmesan cheese, shredded
• 3 tbsp Butter, melted
• 1 tsp Garlic powder, (more to taste)
• 1 tsp Italian seasoning

Instructions

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place cooked chicken tenders on the bottom buns and then spoon the sauce over the chicken.
4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
5. Place the top buns on the sliders.
6. Melt the butter and mix the garlic powder in until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes or until cheese is melted.
9. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Spicy Crispy Kung Pao Cauliflower

Spicy Crispy Kung Pao Cauliflower |#Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Grilledvegetables #Goatcheeserecipes #Healthycoleslawrecipe #Grilledpeppers #Goatcheesepeppersstuffed #Smokedpeaches

Ingredients

• For the Baked Crispy Cauliflower
• 5 tbsp corn starch or other starch
• 6 tbsp bread crumbs use gluten-free crumbs to make gf
• 5 tbsp or more water
• 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
• 2 tsp soy sauce
• 1/4 tsp (0.25 tsp) salt
• 1/4 tsp (0.25 tsp) roasted sesame oil
• 1 tsp oil
• 1 medium head of cauliflower chopped into florets
For the Kung Pao sauce:
• 1 tsp oil
• 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
• 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
• 2 to 3 tbsp chopped cashews or peanuts
• 4 to 5 cloves of garlic minced
• 1 inch ginger minced
• 2 tbsp scallions chopped
Sauce mix
• 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
• 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
• 1 tsp chinese rice wine optional
• 1 tbsp sugar
• 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
• 1 tsp cornstarch

Instructions

1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Deep Dish Chocolate Chip Cookie Skillet Brownie and Brookie Cups

Deep Dish Chocolate Chip Cookie Skillet Brownie and Brookie Cups | #DEEPDISH #CHOCOLATE #CHIP #COOKIE #SKILLET #BROWNIE AND #BROOKIE #CUPS #Cookingrecipes #Yummyfood #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Yummycookies #Nobakedesserts #Sweetrecipes #Deliciousdesserts #Yummysweets #Cookingrecipes #Justdesserts

Ingredients

• Deep Dish Chocolate Chip Cookie Skillet Brownie
• 1 (18.4-oz) box Pillsbury™ Chocolate fudge brownie mix
• 2/3 cup vegetable oil
• 1/4 cup water
• 2 large eggs
• 1 (17.5-oz box) Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
• 1/2 cup unsalted butter
• 1 large egg
• 1/4 cup chocolate chips
Brookie Cups
• 1 1/2 cups of Pillsbury chocolate fudge brownie batter leftover from recipe above
• 1 17.5 oz box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
• 1/2 cup unsalted butter
• 1 large egg
• 3/4 cup chocolate chips

Instructions

1. Deep Dish Chocolate Chip Cookie Skillet Brownie

   1. Preheat the oven to 350°F. Lightly grease the interior of a 9 inch cast iron skillet.
   2. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside.
   3. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
   4. Add 2 cups of brownie batter to your skillet. (Save the rest for the brookie cups). Gather your cookie dough into one giant clump and spread evenly on top of brownie batter, leaving about 1 inch of brownie batter "crust" around the edges of the pan. Sprinkle 1/4 cup chocolate chips across top of cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown.
   5. Allow cookie brownie to cool a little before cutting and serving.

   Brookie Cups

   1. Preheat oven to 350°F.  Lightly grease the interior of a 12-cup muffin pan.
   2. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
   3. Add 2 tbsp of brownie batter (leftover from recipe above) to each muffin mold. Use a 1 tbsp cookie scoop to scoop 2 cookie dough balls into each muffin mold. You have enough for exactly 12 muffins. Sprinkle and press 1 tbsp worth of chocolate chips into the tops of each brookie.
   4. Bake about 20-25 minutes until brownie and cookie layer are both set. Use a spatula to help loosen brookie cups from molds.

recipe adapted >>>>>  here

Recipes Cookbook - EASY CHEESY CROCKPOT CHICKEN

EASY CHEESY CROCKPOT CHICKEN |#Cookingrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Crockpotdishes #Dinnerrecipes #Easycrockpotrecipescheap #Crockpotmealschicken #Slowcookercheesychickenpenne #Easycheapcrockpotmeals #Cookingrecipes #Crockpotdinner

Ingredients

• 1 1/2lb chicken breasts
• 1 can cream of chicken soup
• 1/2lb baby carrots
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• salt (to taste)
• 1 cup milk
• 3 cups cooked rice
• 2 cups shredded cheddar cheese

Instructions

1. Step 1
2. Place everything except milk, cheese, and rice in the crock pot. Cover and cook on low 8 hours or on high 4 hours.
3. Step 2
4. Shred the chicken and stir in milk, cheese, and rice and serve.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - MELT IN YOUR MOUTH PRIME RIB ROAST

MELT IN YOUR MOUTH PRIME RIB ROAST | #MELTINYOURMOUTH #PRIME #RIB #ROAST #Primeribroastrecipe #Standingribroast #Meatdishes #Meatrecipes #Ribsrecipeoven #Primeribrecipeoven #Meatdishes #Meatrecipes #Beefdishes #Beefrecipes #Cookingrecipes #Steakrecipes

Ingredients

• Prime Rib
• 1 2-6 Bone Prime Rib Roast (Boned and Tied)
• 3 tbsp olive oil
• 3-4 clove garlic (Sliced or Minced)
• Prime Rib Rub
• 1 tbsp Dried Thyme
• 1 tbsp Dried Rosemary
• 1 tbsp Black Pepper
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 2 tbsp Kosher Salt

Instructions

1. Remove the prime rib from the refrigerator 4 hours before cooking.
2. minutes before cooking, bone and tie the meat (Optional)
3. Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
4. Rub the outside of the roast with high quality olive oil.
5. Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
6. Let rest while the oven pre-heats to 500 degree F (260 degree C).
7. Transfer the roast to a roasting pan, bone side down.
8. Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
9. Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
10. This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
11. After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
12. After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
13. If you prefer medium just keep it in the oven until it reaches 150 degrees F.
14. Remove from the oven and let rest for 10 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - Cinnamon Coconut Latte

Cinnamon Coconut Latte |#Skinnydinnerrecipes #Cookingrecipes #Healthydrinks #Healthysnacks #Smoothiedrinks #Yummydrinks #Spicybloodymarymixrecipe #Lemondropdrink #Champagneparty #Champagnejelloshots #Yummydrinks #Fundrinks

Ingredients

• 12 oz. organic coffee
• 2 tsp. coconut oil (or coconut oil + 1 tsp. coconut butter
)
• 1/2–1 tsp. ghee or unsalted grass-fed butter (for dairy-free option or if you’re allergic to dairy- add additional coconut oil)
• 1/4–1/2 tsp. ground cinnamon
• 1/4 cup unsweetened coconut milk or almond milk (optional-adds more creaminess)
• 1/8 tsp organic vanilla extract
• 1 scoop Vital Proteins Collagen Peptides

Instructions

1. Brew coffee in a coffee maker or french press.
2. While coffee is brewing, in a saucepan over medium heat (or microwave) melt and heat the coconut oil/butter, ghee and optional milk. This will help to keep your latte nice and hot.
3. Pour 12 oz. of coffee in a blender, add the remaining ingredients and blend on high for 10-15 seconds until creamy and frothy.
4. Pour in coffee mug and enjoy.

recipe adapted  >>>>>  here

Rated 4.5/5 based on 173 customer reviews

Recipes Cookbook - 3 Ingredient Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies | #Healthydinnerrecipes #Breakfastideashealthy #Healthylunchideas #Healthydesserts #Bananaoatmealmuffins #Energybites #3ingredientrecipes #Bakedoatmealrecipes #Oatmealbreakfastbars #Lowcaloriebreakfast #Veganbreakfastcookies #Oatmealrecipesbreakfast

Ingredients

• 2 large ripe bananas
• 1 cup pure oatmeal or old fashioned
• 1/3 cup dark chocolate chips*

Instructions

1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper.
3. Give the oatmeal a quick spin in a food processor or mixer, for about 1-2 seconds. Do NOT turn the oatmeal into a fine flour if you want your cookies to have a nice, crumbly texture. This process is important for your cookies to hold together.
4. Pour all of your ingredients in a large bowl and mix thoroughly.
5. Spoon preparation onto the lined baking sheet and mold the cookies with your fingers. I made 6 cookies, but you could make them smaller!
6. Transfer to oven and bake for 12 to 15 minutes or until golden brown.

recipe adapted >>>>>  here