Recipes Cookbook - Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars |#Brownsugartoffeeblondiebars #Samoacheesecake #Snickerdoodleblondiebars #Samoacheesecakerecipe #Sweetrecipes #Eatdessert #Fewingredientdessert #Lemoniesrecipe #Shortbreadtoffeecookiebars #Easycookiesfewingredients #Easybarrecipes #Dessertrecipes

Ingredients

• For the crust:
• 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
• 1/2 cup Fisher chopped pecans
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the cheesecake filling:
• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• For the snickerdoodle layer:
• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 cup Fisher chopped pecans
• For the topping:
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Instructions

1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Blueberry Muffins With Streusel Crumb Topping

#Tailgatefood #Blueberrycrumbmuffins #Wafflerecipe #Bananamuffinswithcrumbtopping #Crumbtoppingforpie #Homemadeblueberrymuffins #Blueberrymuffinswithcrumbletopping #Weightwatcherscheesecakegreekyogurt #Wwcheesecakegreekyogurt #Blueberrybananaoatmealmuffins #Snickerdoodlemuffins #Weightwatchersblueberrymuffins

Recipes Cookbook - SWEET AND SOUR CHICKEN

SWEET AND SOUR CHICKEN | #Sweetandsourchickeneasy #Sweetandsourchickencrockpot #Chinesesweetandsourchicken #Quickchickenrecipes #Chinesefoodrecipes #Sweetandsoursauceeasy #Quickchickenrecipes #Sweetandsourchickeneasy #Crockpotrecipes

Ingredients

• FOR THE CHICKEN:
• 1 1/4 pound chicken (cut into bite size pieces)
• 3/4 cup corn starch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/2 cup canola oil
• 2 large eggs (whisked)
FOR THE SWEET AND SOUR SAUCE:
• 3/4 cup sugar
• 1/2 cup rice vinegar (distilled vinegar will work too)
• 1/3 cup ketchup
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

1. Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
2. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
3. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
4. In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
5. Serve with steamed rice and vegetables. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Classic Apple Fritters Doughnuts

Classic Apple Fritters Doughnuts |#Applefrittersrecipeeasy #Easyappledesserts #Appledeserts #Applecookies #Bakedapplefrittersrecipe #Reddeliciousapplerecipes #Crabapplerecipes #Autumntreats #Dessertrecipes #Cookingrecipes #Sweetbread #Deliciousdesserts

Ingredients

• Dough:
• 1 1/2 Tbsp active dry or instant yeast
• 1/2 cup warm water
• 2 cups + 4-6 Tbsp. bread flour
• 1/4 cup + 2 tsp. white sugar
• 1/4 tsp baking powder
• 1/4 tsp mace (can substitute nutmeg)
• 1 tsp salt
• 2 Tbsp shortening or lard
• 1 large egg
• 1/4 tsp vanilla
Filling:
• 2 medium tart apples chopped into 1/2-inch pieces
• 1/4 cup sugar
• 2 tsp freshly squeezed lemon juice
• 1 Tbsp + 1 tsp. cinnamon
• 1 Tbsp bread flour
Glaze:
• 2 cups confectioners/icing sugar
• 1 1/2 tsp light corn or golden syrup
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1 Tbsp white sugar
• 1/3 cup water

Instructions

1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
2. When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
3. Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
4. Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
5. When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
6. Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
7. Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
8. When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

recipe adapted >>>>>  here

Rated 4.5/5 based on 674 customer reviews

Recipes Cookbook - Easy Keto Chili

Easy Keto Chili |#Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochilli #Ketosouprecipes #Lowcarbdinner #Easyketomeals #Ketosnacks #Ketodinnerrecipes #Ketocrockpotrecipes #Easyketochilirecipes #Chilirecipecrockpot #Ketocheesesticks

Ingredients

• 1 (8oz) can tomato paste
• 1 1/2 tsp chili powder
• 1 large red bell pepper (chopped)
• 1 large tomato (chopped)
• 1 tsp cumin
• 1/2 large onion (chopped)
• 1+ lbs ground beef
• 2 sticks of celery (chopped)
• 3/4 cup water
• salt, pepper and garlic powder to taste

Instructions

1. Brown the meat in a frying pan until half way done (season with salt, pepper and garlic powder).
2. Add the chopped onions and bell pepper to the pan and continue to cook until the meat is done.
3. In a large pot, combine the cooked meat, tomato paste, water, onion, bell pepper, celery, tomato and spices.
4. Bring the mixture to a boil, and then lower the heat to a simmer for 1-2 hours, stirring occasionally.
5. Serve topped with shredded cheddar cheese, sour cream, jalapeño or anything else you'd like!

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Raspberry Lemon Sweet Rolls

#Cinnamonrollshomemadenoyeast #Strawberryrolls #Dessertrecipes #Sweetbread #Cookingrecipes #Breadrecipes #Lemoncakemixrecipes #Homemadestrawberrypiefilling #Strawberrypiefillingeasy #Canningstrawberrypiefilling #Homemadestrawberrypiefillingrecipe #Canningpiefillingrecipes

 Ingredients

• ½ cup whole milk
• 1¼-ounce packet active dry yeast (2¼ teaspoons)
• ¼ cup sugar
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 2¾ cups all-purpose flour, plus more for dusting
• ¾ teaspoon salt
• ½ teaspoon freshly grated nutmeg (optional)
Glaze :
• 2 cups confectioners sugar
• juice of 1 lemon
• zest of 1 lemon
• 3 Tbsp melted butter
• 2 Tbsp whole milk
Filling:
• 1 12 oz bag frozen raspberries
• ⅓ cup sugar
• zest of 1 lemon
• 1 heaping tsp corn starch

Instructions

1. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
3. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
4. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
5. Butter a large 9x13" baking pan and set aside.
6. In a bowl combine all of the filling ingredients: frozen raspberries, sugar, lemon zest and corn starch.
7. On a floured surface, use a floured rolling pin to roll out dough. (you may want to do this in two batches)
8. Sprinkle on the raspberry mixture and roll up tightly into a log.
9. Cut into 2" slices and place in buttered pan.
10. Cover loosely with a towel and place in a warm place to proof for 1 hour. On top of a dryer or on the stovetop while oven pre-heats for example.
11. Preheat oven to 350 degrees.
12. Once the rolls have proofed and puffed just slightly, remove towel and bake 25 minutes or until golden brown.
13. Remove from oven and allow to cool on a cooling rack while you make the glaze.
14. In a bowl whisk together confectioners sugar, lemon zest, lemon juice, butter and milk.
15. After rolls have cooled enough that the glaze won't melt, pour over sweet rolls. You may want to start by pouring half of the glaze or pour more based on personal preference.
16. Serve immediately and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BLUEBERRY FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

BLUEBERRY FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA |  #Teriyakichickennoodles #Yummyfood #Beefrecipes #Easymeals #Goodfood #Cookingrecipes #Easymeals #Cookingrecipes #Cakerecipes #Beefrecipes #Yummyfood #Ethnicrecipes