Recipes Cookbook - SMOKY WHITE CHEDDAR MAC AND CHEESE

#Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern

Ingredients

• 16 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart (4 cups) half and half
• 1/2 cup heavy whipping cream
• 4 ounces cream cheese, cubed and softened
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste
• 6 ounces Fontina cheese, grated and divided
• 6 ounces white American cheese, grated or cubed
• 2 ounces smoked cheddar cheese, grated

 

 

 

 

Instructions

1. Cook macaroni according to package directions; rinse with cool water and drain.
2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
6. Stir the sauce into the pasta and cheese.
7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 217 customer reviews

Recipes Cookbook - TRIPLE CHOCOLATE CHIP COOKIES

TRIPLE CHOCOLATE CHIP COOKIES |#Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browniecookies #Doublechocolatechipcookierecipe #Christmascookies #Chocolatewhitechocolatechipcookies #Butterscotchdesserts #Shortbreadcookierecipe #Triplechocolatechipcookies

Ingredients

• 1 cup 2 sticks unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/2 cups packed brown sugar
• 2 large eggs
• 2 1/2 teaspoons vanilla
• 2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder I like to sub 1/4 cup special dark powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt or kosher salt
• 1 cup semi sweet chocolate chips or milk
• 1 cup dark chocolate chunks

Instructions

1. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
2. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.
3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle.

recipe adapted >>>>>  here

Recipes Cookbook - Whipped Shortbread

Whipped Shortbread | #Fudgeswirledoreobottomcheesecake #Ketoairfryerrecipes #Buntcakerecipes #Twinkiebundtcake #Ketoairfryerporkchops #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Sweetstreats #Yummysweets #Cookingrecipes

Ingredients

• 3 cups butter, softened
• 1-1/2 cups confectioners' sugar, sifted
• 4-1/2 cups all-purpose flour
• 1-1/2 cups cornstarch
• Nonpareils and/or halved candied cherries

Instructions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
2. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
3. Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

recipe adapted >>>>>  here

Recipes Cookbook - Oreo Cheesecake Chocolate Cake

Oreo Cheesecake Chocolate Cake |#Cheesecakecupcakes #Lemonoreocheesecake #Minicheesecakes #Lemonblueberryminicheesecakes #Tastyvideosdesserts #Cakedesserts #Oreocheesecakechocolatecake #Cakedesserts #Dessertrecipes #Cupcakecakes #Sweetrecipes #Yummysweets

Ingredients

• For chocolate cake:
• 2 cups sugar
• 1–3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1–1/2 teaspoons baking powder
• 1–1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
For no-baked Oreo cheesecake filling:
• 1 1/2 cups heavy whipping cream
• 8 oz. Cream Cheese-softened
• 3/4 cup powdered sugar
• 12 Oreo Cookies- coarsely crushed
For milk chocolate ganache:
• 8 oz. milk chocolate-finely chopped
• 1 cup heavy whipping cream
For garnish:
• 1/2 cup chocolate chips
• 3/4 cup whipped cream

Instructions

1. To make the cake:
2. Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom with parchment paper.
3. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
5. Add boiling water and mix until it’s smooth.
6. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
8. To make the filling:
9. In a large mixing bowl mix heavy whipping cream until firm peaks form.
10. In another mixing bowl beat cream cheese and sugar until it’s smooth.
11. Combine cream cheese and whipped cream and stir in crushed Oreo.
12. To make the ganache:
13. In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake).
14. To Assemble the Cake:
15. Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - KETO TACO BAKE RECIPE LOW CARB HIGH FAT

KETO TACO BAKE RECIPE LOW CARB HIGH FAT |#Bbqchickenwithbaconandcheese #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Lowcarbeating #Ketosidedishes #Bariatricrecipes #Lowcarbsnacks #Healthyrecipes #Ketopizza #Easyketorecipesforbeginners

Ingredients

• 1 lbs Ground Beef
• 2 Tbsp Flavor God Taco Tuesday
• 2 oz Salt and Pepper Pork Rinds
• 3 Tbsp Butter
• 3 Tbsp Coconut Flour
• 1 Cup Organic Valley Heavy Whipping Cream
• 1 1/2 Cup Sharp Cheddar
• 1/2 Cup Unsweetened Almond Milk
• 8oz -Sharp Cheddar or Mozzarella

Instructions

1. Preheat oven to 350
2. Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
3. While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
4. Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
5. Cover pork rinds with meat.
6. Top taco meat with cheese soup.
7. Top with remaining cheese (you can use cheddar or mozzarella).
8. Bake at 350 for 15 minutes
9. Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Rolo Poke Cake

Rolo Poke Cake |#Baconcinnamonrollspillsbury #Chocolatedesserts #Chocolatepokecake #Chocolatepokecakerecipes #Smorescake #Cakedesserts #Chocolatebananapokecake #Rolopokecake #Cakedesserts #Cupcakecakes #Cakefrosting #Cookingrecipes

Ingredients

• Chocolate cake (may sub in your favorite box mix)
• 2 cups sugar
• 1/2 cup cocoa powder
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 cups hot water
• 3/4 cup oil
• 2 T white vinegar
• 1 T instant coffee granules
• 1/2 T vanilla extract
• 1/2 T almond extract
For the Dulce de Leche (may sub a can of dulce de leche warmed and thinned with a Tablespoon or two of milk)
• 4 cups whole milk
• 1 1/4 cups sugar
• 1/2 tsp baking soda
• 2 tsp vanilla extract
For the whipped cream frosting (may sub a tub of whipped topping)
• 5 T flour
• 1 cup milk
• 1 cup sugar
• 1 cup butter, softened (must be real butter)
• 1 tsp vanilla extract
For the hot fudge sauce:
• 1/2 cup milk
• 1/4 cup cocoa powder
• 1 cup sugar
• 1/2 cup butter
For the rolos?! (I had to put them somewhere!)
• 10-12 rolos quartered

Instructions

1. For the cake:
2. Prepare a 9x13" pan and warm your oven to 350 F.
3. Whisk together the sugar, cocoa, flour, baking soda and salt in a large bowl.
4. In another bowl, stir together water, oil, vinegar, coffee and extracts.
5. Pour wet ingredients into dry ingredients and stir until just mixed.
6. Spread the batter into the greased pan and bake for about 50 minutes, or until a toothpick tests clean.
7. For the dulce de leche :
8. In a small bowl, stir the baking soda in a couple Tablespoons of the milk until dissolved and set aside.
9. Choose a pot much larger than you think you'll need to avoid bubbling over. I usually use a 6 qt dutch oven. Stir together the remaining milk and sugar.
10. Bring the mixture to a low boil over medium heat, stirring frequently. Turn off heat and stir in the dissolved baking soda mixture. This is one of those bubbling like crazy moments, so be careful as you stir.
11. Return to medium heat and continue to cook, stirring frequently, until the mixture is golden and thick like honey. This will take about 45 minutes to an hour. You don't need to stand over it the whole time, but you'll want to keep an eye on it as it will bubble occasionally and you don't want it sticking to the bottom of the pan as it gets thicker.
12. Remove from heat and stir in vanilla extract and let cool slightly.
13. For the whipped cream frosting :
14. The most crucial part to this frosting turning out is getting the consistency of this first step correct. In a saucepan, whisk together flour and sugar. Add the cold milk a few tablespoons at a time to start, whisking in between to avoid lumps. Once you have a paste, stir in the remaining milk. Make sure there are no lumps, then turn on the burner to medium heat. Continue to whisk and cook until the mixture thickens to a paste consistency. You want it to be pretty thick. It will be tempting to walk away and so something else, but don't. Once it starts to thicken it will go really quickly and it is important you don't get lumps. Set thickened paste aside to cool.
15. Once paste is room temperature, add butter and vanilla to mixer bowl. Turn on low and stir until incorporated. Add flour/milk paste and whip on high for about 10 minutes. You want to make sure the frosting has plenty of time to get nice and fluffy.
16. For the hot fudge :
17. Whisk together sugar and cocoa in a mediym saucepan to make sure there aren't any lumps.
18. Add milk and butter. Cook over medium-low heat until it comes to a hard boil.
19. Boil for 2-3 minutes, stirring frequently.
20. Remove from heat and allow to cool some before drizzling.
21. To assemble. :
22. While cake is still warm, poke with the round end of a wooden spoon to create holes across the top of the cake.
23. Make sure your dulce de leche is a drizzling consistency. Warm it a bit and thin with a Tablespoon or two of milk if needed. Then drizzle over the cake. It will be easier to frost if you put the cake in the refrigerator for a bit after this to let the dulce de leche thicken back up and set.
24. Spread frosting over cooled cake.
25. Sprinkle chopped Rolos over the cake and drizzle with fudge sauce.
26. Serve small pieces with a scoop of ice cream and additional hot fudge sauce!

recipe adapted  >>>>>  here

Rated 4.8/5 based on 501 customer reviews

Recipes Cookbook - simple oat & pecan blueberry crisp

simple oat & pecan blueberry crisp |  #Chickencasserolerecipes #Leftoverchickenrecipes #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Healthyraspberryrecipes #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Carrotcakerecipe #Bananapuddingcheesecakerecipe #Carrotcheesecakerecipe #Samoacheesecakerecipe

Ingredients

• 1 cup rolled oats
• 1 cup pecan halves (about 3/4 cup chopped)
• 1/2 cup almond meal
• 1/2 cup flaked coconut (unsweetened, preferably!)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup + 2 tablespoons olive oil
• 1/3 cup real maple syrup or raw honey
• 4 cups blueberries

Instructions

1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
2. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

recipe adapted  >>>>>  here