Recipes Cookbook - KETO VANILLA POUND CAKE

KETO VANILLA POUND CAKE |#Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocreamcheesepoundcake #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketomugcheesecake #Ketobreadrecipes #Ketobiscuits #Ketodinnerrolls

Ingredients

• 2 cups almond flour
• 1/2 cup butter
• 1 cup granular erythritol (Swerve)
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 ounces cream cheese
• 4 large eggs

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Generously butter a 9 inch bundt pan, set aside
3. Combine almond flour and baking powder in a large bowl, set aside
4. Cut butter into several small squares and put in separate bowl, add cream cheese
5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
8. Add eggs to batter. Stir well.
9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

• 1/2 cup Coconut Flour
• 3 tablespoons Cream cheese softened
• 1 Egg
• 1/2 cup Butter softened
• 1/2 cup Erythritol or other sugar substitute
• 1 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
2. Add the vanilla extra and egg. Beat until smooth.
3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
5. Place in the fridge to firm up for at least an hour.
6. Preheat the oven to 180C/350F degrees.
7. Line a baking tray with parchment paper.
8. Remove the dough from the fridge and cut into 1 cm slices.
9. Place the slices on the baking tray.
10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here

Recipes Cookbook - VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

VEGAN CREAMY CAULIFLOWER WILD RICE SOUP | #Fudgeswirledoreobottomcheesecake #Peanutbuttercuppokecake #Smotheredgreenbeans #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Broccolisouphealthy #Healthysouprecipes #Broccolicauliflowersoup #Creamofbroccolisouprecipe #Broccolirecipeshealthy #Creamybroccolisoup

Ingredients

• 1 cup uncooked wild rice blend
• 4 cups fresh or frozen cauliflower florets
• 2 tablespoons olive oil
• 1 large white or yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, trimmed and diced
• 1/2 teaspoon dried thyme or more to taste
• 1/2 teaspoon dried rosemary or more to taste
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 cups filtered water
• 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons sea salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the rice according to package instructions. Drain and set aside.
2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
3. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
6. Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
7. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
8. Serve warm.
9. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
10. If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.

recipe adapted  >>>>>  here

Recipes Cookbook - Banana Bread Brownies

Banana Bread Brownies |#Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

Ingredients

• Brownies:
• 2 eggs
• 3 bananas, mashed
• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup walnuts,chopped
• Frosting:
• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

Instructions

1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
2. For the brownie,
3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
4. Blend in bananas and vanilla extract.
5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
7. Cool slighty (warm but not hot) and frost with frosting.
8. For frosting,
9. Heat butter in a large saucepan over medium heat.
10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
12. Cool completely before cutting.

recipe adapated >>>>>  here

Recipes Cookbook - Strawberry Cream Cheese Bars

#Applerecipes #Strawberryrecipes #Coconutsheetcake #Chocolatetoffeebars #Snickerdoodlecobblerrecipe #Snickerdoodleapplecobbler #Strawberrycheesecakebars #Strawberrydessertrecipes #Keylimedesserts #Strawberrycreamcheesebars #Strawberrybananabread #Fruitdesserts

Ingredients

• Shortbread Layer-
• 1/2 cup unsalted butter , room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• 1 cup flour
• 1 tablespoon milk or cream
• Strawberry Layer-
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/3 cup sugar
• 1 small package strawberry Jell-O (1.4 ounce)
• 2 cups strawberries
• Cream Cheese Layer-
• 8 oz . cream cheese (1 block)
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 cup heavy cream

Instructions

1. First, start with the strawberry filling.
2. In a small pan, combine water, sugar, and cornstarch on medium high heat.
3. While whisking, bring to a simmer.
4. Once simmering, add strawberry Jell-O, whisk to combine.
5. Remove from heat and cool slightly, then chill.
6. Chop and hull 2 cups strawberries. Refrigerate until ready to use.
7. For the shortbread crust-
8. Preheat oven to 350 degrees.
9. In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
10. Add flour and mix until just combined (dough will be crumbly)
11. Press into the bottom of a lined and greased 8x8 square pan or 8-9 in round pan.
12. Bake for 10-12 minutes or until edges begin to brown.
13. Remove from oven and cool for 15 minutes.
14. To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
15. In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
16. Carefully fold heavy whipping cream into the cream cheese mixture.
17. Spread mixture over cooled shortbread crust.
18. Assemble strawberries onto cream cheese layer, then pour glaze over strawberries.
19. Chill for 30-1 hour then slice and serve! Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Melt-In-Your-Mouth Baked Chicken

Melt-In-Your-Mouth Baked Chicken |#Bubbleuprecipes #Baconcheeseburgerbubbleupcasserole #Meltinyourmouthbakedchicken #Chickenrecipeshealthy #Ovenbakedchicken #Chickenrecipeseasy #Meltinyourmouthchicken #Bakedfriedchickenrecipe #Boneinchickenbreastrecipes #Moistchickenbreastrecipes #Overfriedchicken #Ovenbakedfriedchicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 container (5 ounce) plain Greek Yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Chocolate Chip Cheesecake with Brownie Crust

Chocolate Chip Cheesecake with Brownie Crust |#Sweetrecipes #Cookingrecipes #Bakingrecipes #Nobakedesserts #Yummysweets #Cakerecipes #Dessertrecipes #Diyfood #Deliciousdesserts #Yummyfood #Cookingrecipes #Cakerecipes

Ingredients

• 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 large egg
• 16 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
2. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
3. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
4. Cool completely in pan.
5. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
6. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
7. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
8. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - Italian Cream Cupcakes

Italian Cream Cupcakes |#Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

Ingredients

• For the Cupcakes
• 8 Tbsp (4 oz.) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 large egg yolk
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk
• 2 tsp vanilla extract
• 1¾ cups pecans, toasted + chopped (divided)
• 1 cup coconut flakes
• For the Cream Cheese Frosting
• ¾ cup coconut flakes
• 12 oz. cream cheese, room temperature
• 12 Tbsp (6 oz.) unsalted butter, room temperature
• 1 Tbsp vanilla extract
• 3–3 ½ cups powdered sugar
• {optional garnish} maraschino cherries

Instructions

1. For the Cupcakes
2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
4. Add egg and egg yolk; mix until just combined.
5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
11. For the Cream Cheese Frosting
12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies |#Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierecipes #Dessertrecipes #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract

Instructions

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
9. Allow cookies to completely cool on the baking sheet before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - SORRENTO DOUBLE LEMON CAKE

SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.

Ingredients

CAKE

• 1 1/4 cups (150 grams) all-purpose flour
• 1/2 cup (56 grams) fine blanched almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (1 1/4 sticks) salted butter, at room temperature
• 1 1/4 (250 grams) cups granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons freshly grated lemon zest (from about 2 lemons)
• 1 cup buttermilk

LEMON GLAZE

• 1 cup confectioner's sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons limoncello liqueur or lemon vodka
• Freshly grated lemon zest, for garnish

Instructions

1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Honey Garlic Crispy Chicken

Honey Garlic Crispy Chicken |#Wwchickenrecipes #Italianchickenrecipes #Weightwatcherschickenscampi #Weightwatchersmealsdinner #Weightwatcherspasta #Italianchickenscampi #Crispychickenrecipes #Chinesefriedchicken #Cookingrecipes #Chinesefood #Yummyfood #Easychineserecipes

Ingredients

• Fried chicken
• 10 ounces boneless skinless chicken thighs cut into cubes
• 1 whole egg
• 1/3 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tbsp low-sodium soy sauce
• 1/2 tsp black pepper
• Honey garlic sauce
• 1 tbsp canola oil
• 3 cloves garlic finely chopped
• 1 tbsp ginger finely chopped
• 5 tbsp honey
• 2 tbsp brown sugar
• 1/2 cup soy sauce
• 1/2 tsp sesame oil
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tsp sesame seeds optional
• 1 tbsp green onions optional

Instructions

1. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.
2. To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
3. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.
4. Add the fried chicken into the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.

recipe adapted >>>>>  here

Recipes Cookbook - Keto Creamy Asparagus and Shrimp Alfredo

Keto Creamy Asparagus and Shrimp Alfredo |  #Ketodietforbeginners #Tuscanshrimppasta #Creamygarlicbuttertuscanshrimp #Shrimpmeals #Orangeglazedsalmon #Creamyshrimprecipes #Ketosnacks #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketorecipeseasy #Lowcarbdinner #Ketochickenrecipes

Ingredients

• 1 pound Raw Wild Caught Shrimp Peeled & deveined
• 2 tablespoons Organic Grass-Fed Butter or Ghee
• 2 cups fresh or frozen Asparagus
• 1 cup Heavy Cream
• 1/3 cup grated parmesan cheese
• Sea Salt to taste
• Black Pepper to taste

Instructions

1. Toss shrimp with salt and pepper.
2. In a skillet over medium heat, sauté shrimp in butter until opaque, 2-3 minutes.
3. Add asparagus, sauté 1-2 minutes.
4. Add cream and cheese, reduce heat and stir until cheese is melted and sauce is thickened.
5. Enjoy immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Breakfast Casserole

Breakfast Casserole | #Biscuitsandgravybreakfastcasserole #Eggcasserolerecipes #Sausagebreakfastcasserolerecipes #Breakfastideaseasy #Breakfastcasserolerecipeshashbrown #Dinnerideaseasy #Breakfastcasserolewithcrescentrolls #Cresentrollbreakfastrecipes #Crescentrollbreakfastrecipes #Breakfastsausagerecipes #Groundsausagerecipes #Eggbakewithcrescentrolls

Ingredients

• 1 can crescent rolls
• 1 pound mild breakfast sausage
• 6 eggs, beaten
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.
2. Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.
3. Bake at 350 degrees F for 30 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Pumpkin Custard - paleo, low carb, vegan option

Easy Pumpkin Custard - paleo, low carb, vegan option |#Ketopumpkinrecipes #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Veganketorecipes #Ketosnackseasy #Instantpotpressurecooker #Healthyinstantpotrecipes #Instapotrecipes #Instantpotpaleo #Realfoodrecipes #Pressurecooking

 

  Ingredients

• 1/4 cup lukewarm water
• 1 Tbsp gelatin (see notes for vegan option)
• 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
• 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
• 2 tsp organic vanilla extract
• 1/4 tsp salt
• 3/8 tsp pure stevia extract (approx. 8 scoops - see alternative in notes)
• 1/8 cup additional other sweetener (optional)
• 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
(if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)
• 1 tsp organic cinnamon
• 1/4 tsp organic ginger
• 1/8 tsp cloves

  Instructions

1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
6. Refrigerate until firm and enjoy.

recipe adapted  >>>>>  here

Recipes Cookbook - KETO CARROT CAKE WITH CREAM CHEESE FROSTING

#Healthycheesecakerecipes #Ketonobakecheesecake #Thmdesserts #Joyfilledeats #Nobakeketodessert #Nocarbdiets #Ketotrashcookies #Monkfruitrecipes #Ketosweets #Ketocookierecipes #Ketocinnamonrolls #Ketobreakfastvideos

 

 

 

Ingredients

• For the cake:
• 1/2 cup erythritol (granular or confectioners)
• 5 tbsp butter softened
• 4 large eggs
• 2 tbsp Unsweetened Almond Milk
• 1 tsp vanilla
• 1 1/2 cups Almond Flour
• 2 tbsp coconut flour
• 1 tbsp Baking Powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:
• 4 oz cream cheese softened
• 2 tbsp butter softened
• 1 tsp vanilla
• 1 tbsp Heavy Cream
• 1/4 cup Confectioners Erythritol

 

 

 

Instructions

1. For the Cake:
2. Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
3. In a large bowl, beat together the erythritol and butter until fluffy.
4. Beat the eggs in, then the almond milk and vanilla.
5. Next, beat in the almond flour, coconut flour, baking powder and spices.
6. Fold in the shredded carrot and mix just until it is well integrated into the batter.
7. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow to cool completely before frosting.
9. For Cream Cheese Frosting:
10. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
11. When the cake is completely cool, top with the frosting and chopped pecans if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - BLUEBERRY BRAMBLE BAKE RECIPE

BLUEBERRY BRAMBLE BAKE RECIPE | #Lowcarbrecipes #Lowcarbdinner #Ketochickenrecipes #Easydinnerrecipes #Dinnerideas #Stuffedchickenrecipes #Breakfastideashealthy #Hamandcheeseeggbake #Blueberrybramblebake #Healthybreakfastrecipes #Hamandcheesebreakfastcasserole #Summerbreakfastideas

Ingredients

• 6 Large Croissants
• 1 Pint Fresh Blueberries
• 8 Ounces Cream Cheese, Softened
• 1⅓ Cups Sugar
• 4 Eggs
• 3 Teaspoons Vanilla
• 1 Pint Whipping Cream
• Powdered Sugar (optional)

Instructions

1. Grease a 9x13 pan.
2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
3. In a food processor if you have one, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don't have a food processor.)
4. Pour mixture over blueberries and croissants.
5. Set aside and let soak for 20-30 minutes.
6. Preheat oven to 350 degrees.
7. Bake for about 45 minutes or till lightly browned and the center is set.
8. Let stand for 10 minutes.
9. Sprinkle with powdered sugar.
10. Serve.

recipe adapted >>>>>  here

Recipes Cookbook - Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese Stuffed Chicken Breast | #Bacon #Wrapped #Cream #Cheese #Stuffed #Chicken #Breast #Creamcheesestuffedchicken #Baconwrappedchickenwithcreamcheese #Stuffedchickenrecipes #Baconwrappedstuffedchicken #Stuffedchickenbreastrecipes #Grilledstuffedchicken #Cookingrecipes #Chickendishes #Easymeals #Healthydietrecipes #Chickendinnerrecipes #Chickenparmesanrecipes

Ingredients

• 1 lb of boneless, skinless chicken breasts cut into 4 – 4 ounce pieces.
• 4 tbsps of cream cheese.
• ¼ cup of shredded Pepperjack cheese.
• 2 tbsps of chopped green onion.
• 4 to 8 pieces of bacon.

Instructions

1. In a bowl, mix the softened cream cheese, chopped green onions and shredded pepperjack cheese.
2. Pound the breast so it’s about ¼ inch thick.
3. Divide the mixture evenly and place it in the middle of each piece of chicken. Roll the chicken breast up starting at the long side trying to keep the filling inside.
4. Wrap 1 or 2 slices of bacon around the chicken and secure with a toothpick.
5. Arrange the rolls on a baking sheet and bake in a preheated oven to 375° for 30 minutes.
6. Once cooked, broil for 5 minutes to brown and crisp the bacon and turn the rolls to broil the other side for 3 minutes too.
7. Serve hot and Voila!
8. Simple, easy and super delicious! The last time I made this, it was for dinner. The best thing about this recipe is that you can choose your favorite grilling sauce, marinade, chili sauce or sweet and sour sauce and add it during the baking.

recipe adapted >>>>>  here

Recipes Cookbook - Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme |#Cookingrecipes #Yummyfood #Foodanddrink #Appetizerrecipes #Healthysnacks #Appetizersnacks #Hamburgermeatrecipes #Healthyfamilymeals #Chickenavocadoburrito #Gfdinnerrecipes #Barbecuechickentostadas #Cookingrecipes

Ingredients

• 1 lb ground meat
• 1 packet taco seasoning mix
• 6 burrito size flour tortillas
• 6 tostada shells
• 1 cup of sour cream
• 2 cups of shredded lettuce
• 1 diced tomato
• 1 cup shredded Mexican cheese blend
• Nacho Cheese

Instructions

1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
3. Warm up the nacho cheese sauce in the microwave and set aside.
4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
6. Place ½ cup of taco meat on top of the nacho cheese.
7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
10. Flip over and cook the other side for another 2-3 min or until golden brown.
11. Cook the rest of your crunchwraps and eat immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Blueberry Oatmeal Crumble Bars

Blueberry Oatmeal Crumble Bars | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Ingredients

• For the Base & Crumble Topping
• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , melted
• 1 large egg yolk
• 1 tablespoon packed brown sugar
For the Blueberry Layer
• 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
• 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

Instructions

1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
3. Remove 1 cup of the mixture.
4. Press the remaining mixture into the bottom of the prepared pan.
5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife.

recipe adapted  >>>>>  here

Recipes Cookbook - Butter Swim Biscuits (quick and easy!)

Butter Swim Biscuits (quick and easy!) |#Easyshepardspierecipe #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Easydinnerrecipeswithfewingredients #Butterswimbiscuitseasyrecipes #Butterybiscuits #Dinnerideas #Frozenbreaddoughcinnamonrolls #Butterbiscuitrecipe #Easybiscuitrecipe #Butterswimbiscuits #Butterybiscuitrecipe

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1 stick butter
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt

Instructions

1. Preheat the oven to 450 degrees.
2. Combine all of the dry ingredients in a medium sized bowl.
3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4. Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).
5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
7. Bake for 20-25 minutes or until golden brown on top.
8. Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam. 🙂

Recipe has been adapted from >>>>>  here

Recipes Cookbook - The Most Amazing Oven Roasted Corn

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Ingredients

• corn on the cob
• salt/pepper
• butter

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Instructions

1. Preheat oven to 400!
2. Very generously season your cobs of corn with kosher salt and pepper.
3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
4. While it's cooking, turn the corn occasionally.
5. Simple and completely amazing!!!
6. Top off with a drop more butter fresh out of the oven!

The Most Amazing Oven Roasted Corn |#Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Recipe adapted >>>>>  here

Recipes Cookbook - Rosemary Garlic Butter Pork Chops

Rosemary Garlic Butter Pork Chops |#Rosemary #Garlic #Butter #PorkChops #Groundturkeyrecipes #Cajunredbeansandricerecipe #Turkeypestoburgers #Cajunrecipeslouisiana #Cookingrecipes #Dinnerrecipes #Porkchoprecipesbaked #Ketoporkchoprecipes #Bbqporkchopsinoven #Bakedporkchoprecipes #Meatrecipes #Porkchoprecipes

Ingredients

• 3 Boneless Pork Chops
• 4 tbsp Butter
• 3 cloves Garlic
• 1 tsp Garlic Powder
• 1 tsp Dried thyme
• 1 tsp Dried Rosemary
• Salt and pepper, to taste

Instructions

1. Start by seasoning the pork chops on either side with salt and place them into a medium non stick frying pan, and sear over medium to high heat. 
2. Add in the butter, thyme, rosemary, garlic powder and baste the pork on each side cooking till no longer pink. 
3. During the last minute of cooking add the minced garlic, saute for one minute till fragrant.
4. Once the pork chops have fully cooked, place on a plate and allow them to set for 5 minutes before serving. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Baked Chicken Breast Recipe

Baked Chicken Breast Recipe | #Baked #Chicken #Breast #Recipe #Bestbakedchicken #Bakedchickenrecipeshealthy #Simplebakedchickenrecipes #Overbakedchicken #Chickenbreast #Bakedchickenrecipesoven #Cookingrecipes #Poultryrecipes #Fooddishes #Maindishrecipes #Yummydinners #Meatdishes

Ingredients

• 1 cup mayo mayo...not miracle whip
• 1/2 cup Parmesan
• salt/pepper to taste
• 1/2 tsp garlic optional
• boneless skinless chicken (I used tenders here)

Instructions

1. mix up
2. layer on your chicken...do not overdo it or it won't brown up properly
3. bake in oven on 375 for 30-35 min

recipe adapted >>>>>  here

Recipes Cookbook - CAJUN SALMON

CAJUN SALMON |  #Seafoodlasagna #Seafoodlasagnarecipe #Healthydinnerrecipes #Ketosalmonrecipes #Tilapiarecipeshealthy #Shrimplasagnarecipe #Grilledsalmonrecipes #Grilledlobstertailrecipe #Bbqlobstertails #Grilledsalmonwithavocadosalsa #Grilledseafoodrecipes #Tuscanbuttersalmondelish

Ingredients

• 2-3 salmon fillets skin on (about 1 lb.)
• 1 tbsp. olive oil
• 3 tbsp. butter divided
• 3 garlic cloves minced
• 1/2 cup white wine your favorite kind
• 2 tbsp. chopped parsley
• 2 tbsp. lemon juice
• 1 tbsp. Cajun seasoning or to taste
• Salt & pepper to taste

Instructions

1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
5. Return the salmon to the pan, and cook for another 2-3 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - Mexican Chocolate Cake & Ganache

Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotchocolatecookies #Treslechescake #Tacoparty #Mexicandessertrecipes #Churrocupcakes #Cincodemayopartyideas #Mexicancakeideas

Ingredients

• FOR CAKE:
• 1 cup water
• 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
• 2 tabs NESTLÉ ABUELITA chopped
• 2 1/4 cup all purpose flour
• 1 1/4 cup sugar
• 1/2 cup cocoa powder
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup buttemilk
• 1/2 cup butter at room temp
• 2 eggs
• 2 teaspoon vanilla extract
FOR GANACHE:
• 1 cup heavy cream
• 1 tab NESTLÉ ABUELITA
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°
2. Grease and flour a tube pan.
3. In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
4. In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
5. Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
6. Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
7. Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
8. FOR GANACHE:
9. In a saucepan, bring heavy cream to a light boil.
10. Add chopped NESTLÉ ABUELITA, whisk until completely melted.
11. Remove saucepan from heat.
12. Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
13. Whisk until completely smooth.
14. Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
15. *Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
16. Frost cake and enjoy.
17. Store covered at room temperature.

recipe adapted  >>>>>  here

Recipes Cookbook - Best Ever Strawberry Shortcake Trifle

Best Ever Strawberry Shortcake Trifle | #Strawberryshortcaketrifle #Burgerbarideas #Triflerecipes #Triffledesserts #Strawberrytriflewithpudding #Strawberrytriffle #Fingerfoods #Cookingrecipes #Easypartyfoodforacrowd #Partyappetizersforacrowd #Appetizersnacks #Foodplatters

Ingredients

• 1 large carton of strawberries
• 1-2 TB of sugar
• 1 Box of Angel Food Cake Mix
• 1 Box of Cheesecake Instant Pudding
• 1 1/4 Cup of Milk
• Lg Tub of Whipped Cream

Instructions

1. Cook the Angel Food Cake per the packaged directions
2. While the cake cooks, slice strawberries and put them in a bowl
3. Sprinkle sugar on the strawberries and mix it up a bit
4. Make the cheesecake pudding according to the recipe on the box
5. Once the angel food cake has cooled, cut it into small squares.
6. Layer all of the ingredients into the trifle bowl. In mine I did: cake, pudding, whipped cream, strawberries, cake, pudding, strawberries and top off with a little whipped cream in the middle.

recipe adapted  >>>>>  here

Recipes Cookbook - CHICKEN ENCHILADA CASSEROLE RECIPE

CHICKEN ENCHILADA CASSEROLE RECIPE |#Chickenandricerecipes #Chickenenchiladaswithwhitesauce #Chickenandricecasserolerecipes #Creamychickenenchiladas #Cheesychickenandricecasserole #Mexicanfoodrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwrecipeswithpoints #Weightwatchersburritocasserole #Corntortillachipsbaked #Skinnychickenenchiladas

Ingredients

• 1 cup sliced yellow onion
• 2 cups shredded rotisserie chicken
• 2 cups red enchilada sauce; divided
• 1 cup black beans; drained and rinsed
• 1 cup pinto beans; drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 avocados, pitted, peeled and sliced
• 6-8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced black olives
Optional Toppings:
• sour cream
• diced tomatoes
• chopped cilantro
• diced green onions

Instructions

1. Preheat oven to 350 degrees F.
2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
4. In an 8″x8″ casserole dish tear up 3-4 of the corn tortillas into 1″ pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
7. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
8. Serve with sour cream and diced tomatoes. Enjoy!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE |#Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #Bananapuddinglasagna #Turkeygroundmeatrecipes #Turkeymeatrecipeshealthy #Slowcookermacandcheese #Macaroniandcheesecrockpot #Cookingrecipes #Easydinnerrecipes #Crockpotmacandcheeserecipeeasy #Creamymacandcheeserecipe

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (2% is good too)
• 1 pound dry mini penne pasta
• 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
• 1/3 cup fresh grated Parmesan cheese
• 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
4. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies |#Browniebites #Mmcookies #Browniecakepops #Chocolatechipcookieseasy4ingredients #Browniebombs #Chocolatechipcookiesmeltedbutter #M&mcookies #Smoresstuffedcookies #cookies #Fooddeserts #Bestmonstercookiesrecipe #Desertseasy

Ingredients

• 1/2 cup unsalted butter* softened to room temperature
• 1/2 cup shortening*
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour, plus more if needed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup M&Ms regular or mini
• 3/4 cup chocolate chips

Instructions

1. Preheat the oven to 325F degrees. Line cookie sheets with parchment or baking mats.
2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
3. Beat in the vanilla & eggs.
4. With the mixer on low speed mix in the flour, baking soda & salt. Squeeze a little dough between your fingers, if it sticks to your fingers mix in a little more flour 1 tablespoon at a time until it doesn't.
5. Turn off the mixer and stir int he M&Ms and chocolate chips.
6. Form the dough into balls about 3 tablespoons in size.* Place 2 inches apart on the lined cookie sheets, and ensure they're taller than they are wide.
7. Bake for 12 minutes, or until the tops are just set.
8. Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie.

  recipe adapted >>>>>  here

Recipes Cookbook - the motherload layered cookie bars

the motherload layered cookie bars |#Smoresbar #Shortbreadtoffeecookiebars #Dessertbars #Sweetrecipes #Yummysweets #Cookiedesserts #Cakemixcookies #Cakemixdesserts #Barcookiesrecipes #Chocolatecakemixrecipes #Oreodessert #Cakebars

Ingredients

• Layer 1: Sugar Cookie
• 1 Roll of Pillsbury Sugar Cookie Dough
• Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
• Layer 2: Double Chocolate Chip Cookie
• the recipe below makes double what you'll need for the bars, use half for recipe, extra for cookies
• 1 cup butter
• 1 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 3/4 cups flour
• 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
• 2 tsps. baking soda
• 1/4 tsp. salt
• 1 1/2 cups chocolate chips
• In a large bowl cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
• In another bowl combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
• Layer 3: Peanut Butter Cookie
• 1 Cup creamy peanut butter
• 1/2 Cup granulated sugar
• 1 egg
• Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
• Layer 4: Chocolate Chip Cookie
• the recipe below makes double what you'll need for the bars, use half for the recipe, extra for cookies
• 2 sticks softened butter
• 3/4 Cup granulated sugar
• 3/4 Cup brown sugar
• 2 eggs
• 1 Tablespoon pure vanilla
• 2 1/2 Cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag chocolate chips

Instructions

1. Preheat oven to 350 degrees F. For Sugar Cookie Dough Layer: Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
2. For Double Chocolate Cookie Dough Layer: In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
4. For Peanut Butter Cookie Dough Layer: Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
5. For Chocolate Chip Cookie Dough Layer: In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
6. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

recipe adapated >>>>>  here

Recipes Cookbook - Dill Pickle Bacon Cheese Ball

Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

Ingredients

• 1 Pound Bacon, Cooked and Crumbled
• 5 Green Onions, Diced
• 12 Ounces Cream Cheese Softened
• 2 Tablespoons Dill Pickle Juice
• 1 Cup Chopped Dill Pickles
• 1 Cup Shredded Cheddar Cheese
• 1 Teaspoon Garlic Powder

Instructions

1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
3. Use your hands to shape the mixture into a ball.
4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
6. Serve immediately or cover in an airtight container for up to 2 days before serving.
7. Serve this with your favorite chips, crackers, and veggies.

recipe adapted >>>>>  here

Recipes Cookbook - CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE

CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE |#Cajunrecipes #Chickenthighsandrice #Gingerdressingjapanese #Chickenanddirtyrice #Cookingrecipes #Dinnerrecipes #Ketolemonpepperchicken #Smotheredchickenandrice #Cookingrecipes #Dinnerrecipes #Chickendishes #Healthyrecipes

Ingredients

• 4 teaspoons olive oil, divided
• 4 (5-6 oz.) boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/2 cup onion, finely diced
• 3 medium jalapeños, seeds and membranes removed, finely diced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 4 oz. cream cheese (I use 1/3 less fat)
• 1 heaping cup shredded cheddar cheese

Instructions

1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
2. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
3. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
4. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
5. Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
6. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
7. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
8. Serve chicken breasts with extra sauce spooned over the top, and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy | #Meatballrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cannedpeachcobblerrecipe #Sandwichrecipes #Autumnrecipes #Autumnfood #Autumnsoup #Healthysouprecipes #Kalesouprecipes #Cauliflowerkalesoup

Ingredients

• 1 tbsp olive oil
• 3 shallots - diced
• 1 bunch green onions - chopped, green and white divided
• 4 cloves garlic - minced
• 2 tbsp ginger - fresh, minced
• 5.5 cups low sodium chicken broth - or water for vegan
• 2 whole star anise
• 2 tbsp soy sauce - or Tamari for a Gluten Free option
• 10 oz crimini mushrooms - sliced
• 6 oz rice noodles
• 1.5 heads bok choy - roughly chopped
• sesame seeds - for topping
• red pepper flakes - for topping

Instructions

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

recipe adapted  >>>>>  here

Recipes Cookbook - Healthy spinach tortillas

Healthy spinach tortillas |#Blackbeantortilla #Veganindianrecipes #Chickpeacrepes #Healthytortilla #Blackbeanrecipeshealthy #Vegantortilla #Spinachrecipes #Chickpeaflourrecipes #Vegantortilla #Healthyveganrecipes #Blackbeantortilla #Glutenfreewraps

Ingredients

• 1 cup chickpea flour also called garbanzo bean flour (120 g)
• 1/2 cup tapioca flour/starch (60 g)
• 2 oz fresh baby spinach leaves (60 g)
• 1 - 1 1/8 cup water (240-270 ml)
• 1/3 tsp salt

Instructions

1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

recipe adapted  >>>>>  here

Recipes Cookbook - REAL MEXICAN SHRIMP TACOS

REAL MEXICAN SHRIMP TACOS |#Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos

Ingredients

• 500 g cocktail shrimp
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice freshly squeezed
• 2 teaspoons raw honey
• 6 cloves garlic ran through a press
• 1/2 teaspoon orange zest
• 1-3 teaspoons pickled chipotle
• 1 teaspoon white wine vinegar
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
• 3 tablespoons water
TO SERVE
• 12 15-minute keto & grain free tortillas or
• 12 suuuper pliable gluten free 'flour' tortillas
• avocado sliced
• limes
• 1 batch pico de gallo salsa

Instructions

1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BEST BAKED EGGPLANT PARMESAN

BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmakeahead #Mousakkarecipe #Eggplantrecipesbaked #Friedeggplantparmesan #Eggplantrecipesparmesan #Eggplantparmrecipes #Eggplantrecipeshealthy #Eggplantcasserolerecipes

Ingredients

• 3 large eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapted  >>>>>  here

Recipes Cookbook - Heart Shaped Peanut Butter Cookies

Heart Shaped Peanut Butter Cookies |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Holidayrecipes #Valentinefun #Sugarcookiefrostingrecipe #Cookiedecoratingvideos #Royalicingrecipeeasy #Sugarcookieicingthathardens #Royalicingrecipewithoutmeringuepowder #Cookiedecoratingicing

Ingredients

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup (1 stick) salted butter, melted (microwave for 25-30 seconds)
• ½ cup smooth peanut butter
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
3. Add flour & baking soda & stir until well combined.
4. Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
5. To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the "V" shape.
6. Use your thumb & index finger to pinch the bottom of the dough to make the bottom "V" shape of the heart. You can use your hands to perfect the heart shape if needed.
7. Take a fork & press the dough down on each side making a criss-cross on the heart.
8. Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.

Recipe adapted >>>>>  here

Recipes Cookbook - Slow Cooker French Dip Sandwiches

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
2. Add vegetable oil to the Instant Pot and hit the sauté button.
3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
5. Remove seared roast from Instant Pot and set aside.
6. Add onions to pot and sauté just until they start to soften.
7. Add red wine to pot and let simmer until reduced by half.
8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
9. Once wine has reduced, add low-sodium beef broth and bay leaf.
10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
11. Hit Meat/Stew function and increase time to 100 minutes.
12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
13. Remove lid and transfer roast to a serving plate and shred.
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
15. Set oven to broil and place sandwich rolls on a baking sheet.
16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
17. Brush over rolls and toast 2-3 minutes, just until gold brown.
18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Recipes Cookbook - CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER |#Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

• 4 boneless skinless chicken breasts
• ½ cup half-and-half -OR- light cream
• 1 - 1½ cups Italian flavor bread crumbs
• 2 tbs olive oil (divided)
• Sauce:
• 2 tbs butter
• 2 tbs finely minced garlic
• 2 tbs flour
• ½ cup chicken stock
• 1 cup cream (heavy cream preferred)
• ¼ cup grated Parmesan cheese
• 2 oz softened cream cheese
• 1 tsp salt
• ¼ tsp white pepper

Instructions

1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
7. Wipe out the skillet, if desired.
8. Melt the butter over medium heat and add the garlic.
9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
11. Slowly add the chicken stock stirring constantly until there are no lumps.
12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
14. Pour sauce over chicken and serve immediately.
15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Recipes Cookbook - BAKED BEANS

BAKED BEANS |#Bestbakedbeansrecipe #Bbqsidedishes #Cowboybeanscrockpot #Bakedbeansrecipecrockpot #Southernbakedbeans #Bbqbeanscrockpot #Bakedbeansrecipecrockpot #Bakedbeanswithgroundbeef #Bbqbakedbeans #Bakedbeanscrockpoteasy #Cowboybeansrecipe #Bbqideas

Ingredients

• 1 tablespoon mustard
• 1 clove garlic, minced
• 4 (15 ounce) cans pork and beans
• 1/2 teaspoon black pepper
• 1 green pepper, diced
• 1 pound bacon, chopped into 1/2-inch pieces
• 1 yellow onion, chopped
• 1 cup ketchup
• 2/3 cup brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat oven or smoker to 325 degrees F.
2. Chop bacon and fry in a large pan or cast iron skillet over medium-high by stirring with a wooden spoon until crispy. Transfer to a plate lined with paper towels using a slotted spoon, then remove all but about 1/4 cup of the bacon drippings.
3. Add the onion and green pepper to the pan with the bacon grease and sauté over medium heat until they have softened and begin to caramelize, around 5-7 minutes. Add garlic and continue to cook and stir for another 30 seconds.
4. Add beans, reserved bacon, ketchup, brown sugar, Worcestershire sauce, mustard, and black pepper and stir to combine. Bring to a simmer, then transfer the pan to the oven or smoker if using a large, oven safe cast iron skillet, or pour the beans into a large 9x13-inch pan first before placing in the oven or smoker.
5. Bake for 1-2 hours until the beans are hot and bubbly and have achieved the thickness you desire. Keep in mind that the beans will continue to thicken slightly as they cool.

Recipe has been adapted from >>>>>  here