Recipes Cookbook - Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups |#S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecups #Minicookiecups #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Cookingrecipes

Ingredients

• Chocolate Chip Cookie Cups:
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 1/2 cups mini chocolate chips semi-sweet
Cheesecake Mousse Filling:
• 1 cup heavy whipping cream cold
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 tsp vanilla
• chocolate sauce optional

Instructions

1. Chocolate Chip Cookie Cups:
2. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
3. Whisk together flour, baking soda, and salt, set aside.
4. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
5. Add flour mixture and mix until just combined. Fold in chocolate chips.
6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
7. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
9. Cheesecake Mousse Filling:
10. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
11. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
12. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
13. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

recipe adapted  >>>>>  here

Recipes Cookbook - GARLIC BUTTER HERB STEAK BITES WITH POTATOES

GARLIC BUTTER HERB STEAK BITES WITH POTATOES |Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrecipes Cajunrecipes Tastyvideos Spicysalsarecipe Salsadechiledearbol Cookingrecipes Foodvideos Dessertrecipes

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

  recipe adapted >>>>>  here

Rated 4.7/5 based on 166 customer reviews

Recipes Cookbook - Easy Slow Cooker Whole Chicken

#Crockpotchicken #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Crockpotslowcooker

Ingredients

• 1 5 lb roasting chicken
• 1 large onion
• 2 tbs olive oil
• 2 tsp paprika
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme
• 1 1/2 tsp fresh ground pepper

Instructions

1. Quarter one onion and place in the bottom of the slow cooker.
2. Rinse chicken and pat dry.
3. Rub the olive oil all over the chicken.
4. In a small bowl mix paprika, salt, onion powder, garlic powder, and thyme.
5. Rub spice mixture all over chicken including inside ( I use latex gloves lol).
6. Sprinkle with pepper.
7. Cover and cook on high for 4 hours or on low for 7 hours.

recipe adapted >>>>>  here

Recipes Cookbook - thai chicken collard wraps (whole30, paleo)

thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipes #Whole30diet #Wholefoodrecipes #Whole30recipes #Paleorecipes #Realfoodrecipes #Veganrecipes #Ketorecipes

Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 cup full fat coconut milk(US/CAN)
• 1 tsp red curry paste (US/CAN)
• 1/4 tsp sea salt
• 1 tbsp lime juice
• 1/2 a medium white onion, chopped
• 1 clove of garlic, minced
• 1 tbsp chopped fresh cilantro
• For the wraps:
• collard greens
• sliced sweet peppers
• slice avocados
• grated carrots
• thai almond butter sauce
• fresh cilantro

Instructions

1. In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
2. To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
3. Use the extra almond butter sauce as a dip for the wraps.

recipe adapted >>>>>  here

Recipes Cookbook - Gooey Mississippi Mud Brookies

Gooey Mississippi Mud Brookies | #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Brownierecipes #Sweetstreats #Brookiesrecipe #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Dessertbars #Sweetrecipes

Ingredients

• 1 Box brownie mix
• Ingredients on the box (oil, eggs water)
• 1 ½ cups mini marshmallows, divided
• 1 cup chopped pecans, divided
For the cookie dough:
• ½ cup (1 stick) unsalted butter
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 Large egg
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup mini chocolate chips

  Instructions

1. Preheat oven to 350°F
2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.
3. Line a 9×13” pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.
4. Sprinkle the top of the batter with ½ cup crushed pecans and ¾ cup of mini marshmallows and gently press into the brownie batter.
5. Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.
6. Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.
7. In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.
8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.
9. Bake for 25-28 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

  recipe adapted >>>>>  here

Recipes Cookbook - Roasted Carrot Soup

#Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrottomatosoup #Recipeswithcarrots #Carrotsouphealthy #Cookingrecipes

 

 

 

 

Ingredients

• 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
• 1 large yellow onion — thinly sliced
• 4 cloves garlic — peeled and left whole
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt — divided, plus additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper — plus additional to taste
• 2 cans whole peeled tomatoes — (28 ounce cans)
• 1 teaspoon dried basil
• 1/2 cup plain Greek yogurt — plus additional for serving
• Fresh basil — optional, for serving

 

 

 

 

 

Instructions

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

RECIPE ADAPTED  >>>>>  here

Rated 4/5 based on 204 customer reviews

Recipes Cookbook - CREAMY SUN-DRIED TOMATO PALEO BAKED CHICKEN RECIPE {CLEAN EATING, GLUTEN FREE, DAIRY FREE, WHOLE30}

#Spaghettisquashrecipes #Spaghettisquashpizzacrust #Coconutlimechicken #Cookingrecipes #Veganrecipes #Cleaneatingrecipes #Chickentenderloinrecipes #Chickenburgers #Cajunrecipes #Chickenstriprecipes #Bonelessskinlesschickenthighrecipes #Whole30keto

 

 

 

 

 

Ingredients

• 1/4 cup Unmodified Potato Starch {*} (or Tapioca Starch or Corn Starch {*} if you don’t eat Paleo)
• 1 Tbsp Real Salt
• 1 tsp Freshly Ground Pepper {*}
• 8 Chicken thighs {*} (bone-in, skin removed)
• 3 Tbsp Extra Virgin Olive Oil {*} (divided)
• 1 Yellow Onion (Sliced thinly)
• 3/4 cup Sliced Sun-dried Tomatoes {*} (not packed in oil)*
• 1 Tbsp Garlic (minced)
• 1 tsp Italian Seasoning {*} (oregano {*}, thyme {*}, parsley {*})
• large pinch Red Pepper Flakes {*}
• 13.5 oz can Coconut Milk {*}
• 1 cup Chicken Stock {*} (or Broth)
• Basil {*} (shredded, to top)

 

 

 

 

 

 

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium-sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Preheat oven to 400 degrees F
3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
5. Add the coconut milk and chicken broth and bring to a boil.
6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
8. Remove from the oven and top with shredded basil just before serving.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Dairy-free Spaghetti Squash Chicken Alfredo

Dairy-free Spaghetti Squash Chicken Alfredo |#Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners

Ingredients

• 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
• 1 ½ lbs. boneless, skinless chicken thighs
• 1 cup raw cashews
• 3 cups boiling water
• 2 Tbsp. nutritional yeast
• 1–2 cloves garlic, peeled
• 1 Tbsp. lemon juice
• ½ tsp. salt + more to taste
• ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
• ½ cup fresh basil, thinly sliced; plus more for garnish

Instructions

1. Preheat oven to 400℉.
2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
6. To prepare the alfredo sauce :
7. Drain cashews and place in the canister of the Vitamix.
8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

recipe adapted  >>>>>  here