Recipes Cookbook - Easy Chicken Enchilada

Easy Chicken Enchilada | #Creamcheesechickenenchiladas #Whitechickenenchiladaseasy #Familydinnerideas #Corntortillaenchiladas #Greenchilechickenenchiladas #Chickenenchiladashealthy #Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Greenchilechickencasserole #Greenchickenenchiladascasserole #Mexicanchickencasserole #Greenchilechickenenchiladascasserole

Ingredients

• 2 c chicken cooked and shredded
• 2 c monterey jack cheese shredded
• 19 oz. Las Palmas green chile enchilada sauce
• 1 c sour cream
• 6-8 corn tortillas
• 4.5 oz can chopped green chiles
• salt and pepper

Instructions

1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
3. Dip each tortilla into heated sauce for a few seconds to soften.
4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)
5. Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
7. Bake 20 minutes at 350.

recipe adapted >>>>>  here

Recipes Cookbook - Vegan Spinach Artichoke Pizza

Vegan Spinach Artichoke Pizza |#Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegetarianveganrecipes #Veganfoods #Veganpizzacrust #Veganonepotmeals #Howtofreezespinachleaves #Lasagnanoodles #Vegetarianrecipes #Veganfoods

Ingredients

• 1 pre-made pizza crust
• 1/2 tsp olive oil
• 1 garlic clove diced
• 6 oz marinated artichoke hearts diced
• 3 cups baby spinach chopped
• 4 oz vegan cream cheese plain or herb & garlic
• 1/4 cup vegan mayo
• 1/4 tsp garlic powder
• salt and pepper to taste
• red pepper flakes optional

Instructions

1. Preheat oven according to pizza crust instructions.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
4. Remove from the oven, slice and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES |#SHEETPANROAST #PORK #TENDERLOIN WITH #POTATOES #Cheese #Chickenandcornrecipes #Crockpotchili #Chickencasserolerecipes #Cheesychickenandrice #Cheesycorncrockpot #Sheetpandinners #Porktenderloinrecipesinoven #Healthydinnerrecipes #Porkchoprecipes #Meatrecipes #Sheetpanporktenderloin

Recipes Cookbook - Chocolate Cake with Raspberry Frosting

Chocolate Cake with Raspberry Frosting | #Cupcakecakes #Cakedesserts #Dessertrecipes #Cakefrosting #Yummycakes #Eatcake #Pineapplefillingforcake #Strawberrymoussecakefilling #Chocolatecakestrawberryfilling #Cakefillingrecipeseasy #Cakefrosting #Cakedesserts

Ingredients

• 1 and 3/4 cups all-purpose flour
• 3/4 cup cocoa powder , dutch process preferred
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk , room temperature
• 1 cup very hot coffee , or boiling water
For the Raspberry Buttercream
• 2 cups fresh raspberries
• 1 cup unsalted butter , softened to room temperature
• 3 and 1/2 to 4 cups powdered sugar
• 2-3 tablespoons whipping cream

Instructions

1. Make the Chocolate Cake
2. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
4. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
5. Make the Raspberry Frosting
6. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
7. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
8. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
9. To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Blackberry Cream Cheese Pie Dippers

Blackberry Cream Cheese Pie Dippers |#Blackberryrecipeseasy #Blackberrydumplings #Dessertrecipes #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Strawberrypie #Blackberrybreadrecipe #Freshblackberryrecipes #Dessertrecipes #Cookingrecipes #Sweetrecipes

Ingredients

• 2 2 ct packages pie crust (or 4 homemade crusts)
• 1 6 oz pkg blackberries
• 2 Tbs water divided
• 1/2 cup + 2 Tbs sugar divided
• 1 Tbs cornstartch
• 1 8 oz pkg cream cheese, softened
• 1 tsp vanilla
EGG WASH
• 1 egg slightly beaten
• 1 Tbs water
• Decorators sugar
DIPPING SAUCE
• 1/2 cup powdered sugar
• 1 Tbs milk

Instructions

1. Preheat oven to 350.
2. Unroll your pie crusts and place on floured surface.
3. In sauce pan add your blackberries, 1 Tbs water and 2 Tbs sugar and bring to boil, stirring often until blackberries are tender and you can mash them with spoon.
4. Mix 1 Tbs water with 1 Tbs cornstarch and add to your blackberry mixture, reduce heat to simmer and stir and continue mashing blackberries until thickened. Set aside to cool.
5. Once cooled mix your blackberry mixture, cream cheese, 1/2 cup remaining sugar and vanilla together until combined.
6. Spread over bottom of 2 pie crusts until it reaches about 1/2" from edges.
7. Place other 2 pie crusts on top of the blackberry mixture and using a fork, seal the edges shut.
8. Mix together your egg wash ingredients and brush over tops of pies, then sprinkle with desired amount of decorators sugar.
9. Bake in batches for about 15-20 minutes or until golden, remove from oven and let cool.
10. Once cooled, slice down center and then into 1" strips.
11. Mix together your dipping sauce ingredients, serve and enjoy!

  RECIPE ADAPTED >>>>>  here

Recipes Cookbook - CHOCOLATE PEANUT BUTTER LASAGNA

CHOCOLATE PEANUT BUTTER LASAGNA |#Chocolatepeanutbutterdesserts #Bestdessertrecipes #Peanutbuttercuppokecake #Chocolatepeanutbutterlasagnarecipe #Peanutbutterlasagnadesserts #Reesesdessert #Brownierecipes #Chocolatepeanutbutterdesserts #Strawberrycrumbbars #Chocolatepeanutbuttercake #Dessertrecipeseasy #Peanutbutterlasagnadesserts

Ingredients

• CRUST
• 36 Oreo Cookies
• 1/3 cup butter melted
PEANUT BUTTER LAYER
• 8 oz cream cheese softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 1/2 cups whipped topping such as Cool Whip
CHOCOLATE LAYER
• 2 boxes of instant chocolate pudding 4 servings size
• 2 3/4 cups milk
TOPPING
• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup optional

Instructions

1. OREO CRUST :
2. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
3. PEANUT BUTTER LAYER :
4. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
5. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
6. CHOCOLATE LAYER :
7. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
8. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
9. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

recipe adapted >>>>>  here

Recipes Cookbook - Coconut Cheesecake Bars

Coconut Cheesecake Bars | #7layerbars #Lemonbarsrecipe #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Lemonsquares #Coconutcheesecakebars #Sweetrecipes #Dessertbars #Yummysweets #Cookingrecipes #Deliciousdesserts #Cheesecakerecipes

Ingredients

• For the Graham Cracker Crust:
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 4 ounces unsalted butter, melted
For the Coconut Cheesecake Bars:
• 3 (8 ounce) packages full-fat cream cheese, softened
• 1 cup full-fat sour cream, at room temperature
• 1 and 1/4 cups granulated sugar
• 3 large eggs + 2 egg yolks, at room temperature
• 1 teaspoon coconut extract (optional)
• 1/2 cup coconut cream (the thick variety!)
• 1 and 1/4 cups finely shredded coconut (sweetened or unsweetened)
For the Coconut Mousse:
• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 Tablespoon coconut cream (the thick variety)
• 1 teaspoon coconut extract
• 4 ounces full-fat cream cheese, softened
• toasted coconut, for garnish

Instructions

1. For the Graham Cracker Crust:
2. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
3. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
5. Reduce the oven temperature to 325 degrees (F).
6. For the Coconut Cheesecake Bars:
7. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
8. Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
9. Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in the shredded coconut, mixing just until combined.
10. Pour filling on top of prepared crust, and spread evenly.
11. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 30 to 35 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they cool.
12. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.
13. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
14. For the Coconut Mousse:
15. Add heavy whipping cream, powdered sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form, about 4 to 5 minutes.
16. Set whipped cream aside. In a separate bowl, beat cream cheese until completely smooth.
17. Fold whipped cream into cream cheese, stirring until well combined.
18. Remove cheesecake from the pan, then top with the mousse.
19. Sprinkle with toasted coconut and serve!

recipe adapted  >>>>>  here