Recipes Cookbook - 1-BOWL GLUTEN-FREE BANANA BREAD

1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten #Gfbananabread #Glutenfreepumpkinrecipes #Glutenfreebananabreadeasy #Dairyfreepumpkinmuffins #Glutenfreedairyfreebananabread #Gfpumpkinmuffins

Ingredients

• 3 medium ripe bananas (~1 1/2 cups or 337 g)
• 1/2 tsp pure vanilla extract
• 1 egg (or sub 1 chia or flax egg)*
• 3 Tbsp (45 ml) grape seed or coconut oil, melted
• 1/4 cup (50 g) organic cane sugar
• 1/4 cup packed (55 g) organic brown sugar
• 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
• 3 1/2 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup (180 ml) unsweetened almond or dairy-free milk
• 1 1/4 cup (137 g) almond meal
• 1 1/4 cup (200 g) gluten-free flour blend
• 1 1/4 cup (112 g) gluten-free oats

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting or it will be too tender to hold form.
5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

recipe adapted >>>>>  here

Recipes Cookbook - GARLIC NOODLES

GARLIC NOODLES | #GARLIC #NOODLES #Garlicnoodlesasian #Easyasiannoodles #Garlicnoodlesrecipeasian #Garlicramennoodlerecipes #Garlicnoodlesrecipeeasy #Garlicbutternoodles #Cookingrecipes #Pastanoodles #Chinesefood #Asiannoodlerecipes #Ethnicrecipes #Noodledishes

Ingredients

• 8 oz angel hair pasta
• 4 cloves garlic 
• 1/2 bunch green onions 
• 4 Tbsp butter 
• 2 tsp soy sauce 
• 2 Tbsp brown sugar 
• 1 tsp sesame oil 
• 2 Tbsp oyster sauce 

Instructions

1. Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
2. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
3. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
4. Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.

recipe adapted >>>>>  here

Recipes Cookbook - Thin Mint Cheesecake Brownie Cake

Thin Mint Cheesecake Brownie Cake |#Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts #Rhubarbcrisppioneerwoman #Healthypastasaladrecipes #Mediterraneanrecipeshealthy #Lemonherbmediterraneanpastasalad #Veganpastasaladrecipes #Easysaladrecipes #Pastasaladdressingrecipe

Ingredients

• For the Brownie Layer
• 1/2 cup melted butter
• 1/4 cup dark cocoa powder
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 3/4 cup chocolate chunks
• For the Cheesecake Layer
• 1 - 8 ounce cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 - 8 ounce container Cool Whip, thawed & divided
• green gel food coloring
• 21 chocolate mint cookies, divided
• For the Topping
• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• green sprinkles

Instructions

1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
2. Stir together the melted butter and cocoa powder. Set aside.
3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.

recipe adapted  >>>>>  here

Recipes Cookbook - Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie | #Goodhumorstrawberryshortcaketrifle #Ketoairfryerrecipes #Bananapuddinglasagna #Strawberryshortcakeoreotrifle #Dessertrecipes #Ketoairfryerporkchop #Fluffybiscuitrecipe #Bakingpowderbiscuits #Angelbiscuitrecipe #Butterybiscuitrecipe #Lightandfluffybiscuits #Biscuitseasy

Ingredients

• 1 can Cream of Chicken Soup regular size
• salt and pepper to taste
• 1 can Pilsbury Grands Biscuits 8 biscuits
• 2 chicken breasts cooked and shredded
• 1-2 cups chicken broth adapt to your preference
• 2 tablespoons butter
• 1 small package frozen veggie mix: carrots, peas, corn and green beans

Instructions

1. Preheat the oven to 400 degrees.
2. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
3. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
4. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
5. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
6. Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Mexican Lasagna

Mexican Lasagna |#Mexicanlasagnarecipe #Chickenrecipes #Tacocasserolebake #Mexicanlasagnawithtortillas #Shreddedbeefrecipes #Quickandeasydinnerrecipes #Mexicanfoodrecipes #Mexicanlasagnarecipe #Chickenandricecasserolerecipes #Quesadillarecipeschicken #Tostadarecipes #Cheesychickenandricecasserole

Ingredients

• 2 lbs. 93% or 96% lean ground beef
• 16 oz. can refried beans
• 4 oz. can chopped green chilies
• 1 pkg. taco seasoning or Homemade Taco Seasoning
• 2 8-oz. bags Colby Jack cheese shredded, divided use
• 16 oz. box uncooked lasagna noodles
• 24 oz. jar Pace mild or medium chunky salsa divided use (or your favorite salsa)
• 2 cups water see note below
• 16 oz. ctn. sour cream
• 2.25 oz. can ripe olives sliced, drained, for garnish
• 3 green onions chopped, for garnish
• 3 small roma tomatoes chopped, for garnish

Instructions

1. In a skillet, cook beef over medium heat until no longer pink; drain.
2. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
3. Heat through over medium heat about 5 minutes.
4. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
5. Layer a row of four noodles and spread with one-third of the remaining beef mixture.
6. Sprinkle with 1 cup of cheese.
7. Repeat layers twice.
8. Combine remaining salsa and water; pour over top.
9. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
10. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
11. Bake 5-15 minutes longer—until cheese melts.
12. Let stand 10-15 minutes before cutting.

  RECIPE ADAPTED >>>>>  here

Recipes Cookbook - No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie | #NoBake #Marshmallow #Pumpkin #Pie #Dessertrecipes #Thanksgivingrecipes #Cookingrecipes #Yummysweets #Falldesserts #Deliciousdesserts #Grahamcrackerrecipes #Coolwhipdesserts #Grahamcrackercrustpie #Nobakepies #Grahamcrackerdessert #Pumpkindesserts

Ingredients

• 1 bag (10 oz) large marshmallows
• 1 cup pure pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 carton (8 oz) Cool Whip (thawed)
• 1 (9-inch) store-bought graham cracker crust

Instructions

1. In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
2. Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
3. Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly.
4. Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together.
5. Slice and serve with additional Cool Whip or freshly whipped cream.

recipe adapted >>>>>  here

Recipes Cookbook - RED MOON OVER MANHATTAN COCKTAIL RECIPE

RED MOON OVER MANHATTAN COCKTAIL RECIPE |#Ginrecipescocktails #Simplegincocktails #Bestsummercocktails #Easysummerdrinksalcohol #Summerdrinksalcoholrecipes #Bestsummerdrinks #Halloweencocktails #Halloweendrinksalcoholcocktails #Blackcocktail #Winecocktailrecipes #Yummydrinks #Fundrinks

Ingredients

• 2 oz red wine
• 1/2 oz bourbon
• 1/2 oz simple syrup
• 1 large round ice sphere
• 3 gourmet maraschino cherries

Instructions

1. Shake all of the ingredients together with ice for 20 seconds.
2. Rub orange peel around the rim of the glass.
3. Add in the ice sphere and strain the cocktail over the ice.
4. Scoop one cherry to place inside the drink and add two more on a twig or cocktail stirrer to garnish the glass!
5. Enjoy this new classic!

recipe adapated >>>>>  here

Recipes Cookbook - Keto Fathead Rolls

#Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Lowcarbeating #Lowcarbketo #Ketobreadrecipes #Ketobiscuits #Ketobagelsalmondflour #Fatheadpizzacrust #Ketodinnerrolls #Ketopizzacrustalmondflour 

Ingredients

• 2 oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour
• 2 tsp baking powder
• 1/2 cup shredded cheddar cheese

Instructiöns

1. Preheat the oven to 425°
2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
4. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
5. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
6. Fold the plastic wrap over the dough and gently start working into a ball.
7. Cover and refrigerate 30 minutes.
8. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
9. Sit cut side down on parchment paper or very well greased sheet pan.
10. Bake 10-12 minutes or until golden and set up.

recipe adapted >> here

Recipes Cookbook - Keto Buffalo Chicken Meatballs

#Ketodietforbeginners #Ketobuffalochickenmeatballs #Ketolunchrecipes #Chickenphillycheesesteak #Ketodietrecipes #Nocarbdiets #Ketobuffalochickenmeatballs #Nocarbdiets #Ketodietrecipes #Ketodinner #Ketorecipeseasy #Cookingrecipes

Recipes Cookbook - Skillet Pork Medallions in Mushroom Marsala Sauce

Skillet Pork Medallions in Mushroom Marsala Sauce |#Applestuffedporkloin #Stuffedporkloinrecipes #Porkscallopinirecipes #Porkmarsalawithmushrooms #Porktenderloinrecipes #Garlicbuttermushroomporkchops #Porktenderloinrecipes #Porkmarsalawithmushrooms #Recipevideos #Cookingvideos #Cookingrecipes #Dinnerideas

Ingredients

• 2 lb pork tenderloin (about 2 small or one large tenderloins)
• Kosher salt and freshly ground black pepper
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 Tbsp butter
• 2 medium shallots finely diced (can substitute red onion)
• 12 oz cremini mushrooms thinly sliced (or regular button mushrooms)
• 1 Tbsp all-purpose flour
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 3 Tbsp heavy cream
• 1/4 cup chopped fresh flat-leaf parsley plus more for garnish

Instructions

1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
2. Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat , somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate.
3. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.
4. Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.

Recipe adapted >>>>>  here

Recipes Cookbook - No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie |#Easypeanutbutterpie #Peanutbuttercuppie #Peanutbutterdessertseasy #Nobakepeanutbuttercheesecake #Peanutbuttercupdesserts #Bestpeanutbutterpie #Easypeanutbutterpie #Peanutbutterpierecipe #Simpledessertsfewingredients #Peanutbutterpienobakeeasy  #Chocolatepeanutbutterpienobake  #Cakerecipes