Recipes Cookbook - CHERRY LIME MOJITO

CHERRY LIME MOJITO | #CHERRY #LIME #MOJITO #Cocktaildrinks #Fundrinks #Yummydrinks #Nonalcoholic #Mixeddrinks #Nonalcoholicdrinks #Cocktaildrinks #Yummydrinks #Fundrinks #Refreshingdrinks #Nonalcoholic #Partydrinks

Ingredients

• (If you'd like to make your own simple syrup, this recipe makes around 1¾ cups)
• 1 cup granulated sugar
• 1 cup water
• For The Cherry Lime Mojito:
• 6 cherries — , stems removed, pitted
• juice from 1 lime
• 12 mint leaves
• 2 oz white rum
• 2 oz simple syrup
• 1 cup crushed ice
• 1/2 cup club soda
• For Garnishing:
• fresh cherry
• lime wedges
• mint leaves

Instructions

1. For The Simple Syrup:
2. Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.
3. For The Cherry Mojito:
4. In a sturdy glass, combine cherries, mint leaves, rum and simple syrup. Muddle to extract juices from mint leaves and cherries. Add ice and then top with soda water.
5. Garnish with lime wedges, mint leaves and fresh cherry. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - HOW TO MAKE STROMBOLI

HOW TO MAKE STROMBOLI |#Thanksgivingappetizersideas #Pepperonistromboli #Strombolirecipeeasy #Cranberrymeatballs #Cookingrecipes #Dinnerrecipes #Dinnerrecipes #Cookingrecipes #Yummyfood #Appetizerrecipes #Easymeals #Foodanddrink

Ingredients

• 1/2 lb. pizza dough {I used my fail-proof recipe}
• 1/2 cup pizza sauce
• 1 1/2 cups grated mozzarella cheese
• 9 slices salami
• 7 slices deli honey ham
• 1 egg beaten
• dried parsley & parmesan cheese {optional}
• extra pizza sauce for dipping {optional}

Instructions

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
2. Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
3. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
4. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for 8-10 minutes or until bubbly and golden.
5. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

recipe adapted  >>>>>  here

Recipes Cookbook - Crockpot Carnitas with Pork Tenderloin or Loin

Crockpot Carnitas with Pork Tenderloin or Loin |#Redbeansandricerecipecrockpot #Crockpotredbeansandrice #Slowcookerredbeansandrice #Southernfood #Crockpotrecipeshealthy #Slowcookerrecipes #Peachsaladrecipes #Summervegetarianrecipes #Chickenandstuffingcasserolecrockpot #Summerdinner #Summerpeachspinachsalad #Porktenderlointacosslowcooker

Ingredients

• Rub
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon avocado oil or olive oil
• Crockpot Carnitas
• 2 pounds pork tenderloin or loin
• 1/2 onion chopped
• 3 cloves garlic minced
• 1 jalapeño chopped
• 2 teaspoons salt
• Juice of one lime
• Juice of one navel orange
• To Serve
• avocado oil
• Equipment Needed
• slow cooker

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
4. To Serve
5. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and the bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
6. Remove from skillet and drizzle with a little more juice. Serve.

recipe adapted  >>>>>  here

Recipes Cookbook - CREAMY SPICY SUN DRIED TOMATO PASTA

CREAMY SPICY SUN DRIED TOMATO PASTA |#Pastadishes #Noodlesrecipes #Pastasaucerecipes #Creamyspicysundriedtomatopasta #Pastarecipesvideos #Garlicspaghettirecipes #Healthydinnerrecipes #Cookingrecipes #Easyhealthydinner #Healthypastarecipes #Easypastadishes #Pastarecipeseasy

Ingredients

• 250g uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic gloves, minced (2 tbsp)
• 1 1/2 tbsp cornflour*
• 2 cups unsweetened almond milk
• 1/2 tsp salt + pepper to taste
• 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chilli flakes, or to taste
• 1/2 tsp dried oregano
• 2 to 3 big handfuls of rocket or baby spinach

Instructions

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
4. Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
5. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

RECIPE ADAPTED  >>>>>  here

Rated 4.8/5 based on 490 customer reviews

Recipes Cookbook - No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake |#4thofjulyfood #Summerdessertseasy #Iceboxcakerecipes #Fourthofjulyfood #Dessertrecipesforsummer #Fruitpizzasugarcookie #Foodrecipes #Dinnerideas #Foodanddrink #Postresparamesadepostres #Healthysummerdesserts #Cookingrecipes

Ingredients

• 19 oz graham crackers
• 8 oz cream cheese, softened
• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 12 oz Cool whip (or homemade whipped cream)
• 3 cups fresh strawberries, sliced
• 1-1/2 cups fresh blueberries
• 2 oz white chocolate chips

Instructions

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

recipe click >>>>>  here

Recipes Cookbook - Strawberry Pineapple Banana Lava Flow Smoothie

Strawberry Pineapple Banana Lava Flow Smoothie |#Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Peachbananasmoothie #Smoothiedrinks #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Smoothiedrinks #Smoothieshakes #Healthydrinks #Juicesmoothie #Yummydrinks #Healthyrecipes

Ingredients

• 1 cup frozen pineapple
• 1 large ripe frozen banana (peel, break into chunks, place in ziplock or bowl, and freeze)
• about 3/4 cup Silk Unsweetened Cashewmilk, or as necessary (substitute with another milk if
• sweetener, optional and to taste (zero-calorie sweetener packets, agave, sugar, etc.)
• 1 cup semi-frozen strawberries

Instructions

1. To the canister of a blender, add the banana, pineapple, 3/4 cup milk and blend on high power until smooth. Slowly add more milk if necessary to get blender moving or until desired smoothie consistency is reached. Pour into one large glass or divide between two glasses; set aside.
2. Rinse blender canister and add the strawberries. I use frozen berries that I allow to thaw at room temp for about 30 minutes; alternatively use fresh berries that you freeze for about 30 minutes. Optionally add sweetener to taste, and blend on high power until smooth.
3. Top the banana-pineapple portion with the strawberries and serve immediately. The strawberries will seep down over time into the banana portion to create the visual lava effect, but use a straw to encourage it if desired.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce |#Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecrescentrolls #Cookingrecipes #Dinnerrecipes #Fudgeoreocheesecake #Ketoairfryerrecipes #Nobakeraspberrycheesecake #Dessertrecipes #Rasberrycheesecake #Ketoairfryerporkchops

Ingredients

• Nonstick cooking spray
• 4 large zucchini, sliced about 1/4 inch thick
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 green pepper, diced
• 1 pound lean ground turkey
• 1 - 14 oz can tomato sauce
• 1 - 14 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoon dried oregano
• handful of basil, finely chopped (about 1/4 cup)
• handful of parsley, finely chopped (about 1/4 cup )
• 1/2 teaspoon red cayenne pepper, if desired
• red pepper flakes, if desired
• salt and pepper, to taste
For the ricotta cheese mixture:
• 15 oz part skim ricotta
• 1 egg white
• 1/4 cup grated Parmesan cheese
• 12 ounces reduced fat or part skim shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
4. In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

recipe adapted  >>>>>  here

Recipes Cookbook - SMOTHERED GREEN BEANS

SMOTHERED GREEN BEANS |#Weightwatchersmeals #Weightwatchersfreestyle #Weightwatchersgreenbeans #Greenbeanrecipeswithbacon #Smotheredgreenbeansrecipe #Weightwatcherstacospaghetti #Smotheredgreenbeans #Redskinpotatorecipes #Crockpotgreenbeansandpotatoes #Roastedvegetables #Greenbeanrecipesstovetop #Greenbeansandpotatoescrockpot

Ingredients

• 5 (15-oz) cans green beans, drained
• 1 lb bacon
• 2/3 cup brown sugar
• 1/4 cup butter, melted
• 1/4 cup low-sodium soy sauce
• 1-1/2 tsp garlic powder

Instructions

1. Preheat oven to 350 degrees.
2. Pour drained green beans in an ungreased 9x13-inch pan.
3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
5. Bake uncovered for 40 minutes.

  recipe adapted >>>>>  here

Rated 4.7/5 based on 154 customer reviews

Recipes Cookbook - Summer Breeze Cocktail Recipe

Summer Breeze Cocktail Recipe #CocktailRecipe #Summer #Cocktail #Shirleytempledrinkalcoholic #Seabreezecocktail #Yummydrinks #Dirtyshirleytemple #Baybreezecocktail #Creamsicledrink #Summerdinnerideas #Summerdinnerrecipes #Summerdrinksalcoholrecipes #Summerfoodideas #Cocktaildrinks #Vodkadrinks

Ingredients

• 1 oz Tequila
• 1 oz Absolute Citron Vodka
• 1/2 oz Triple Sec
• 1 cup orange juice
• splash Grenadine
• Ice

Instructions

1. Fill a glass with ice
2. Pour your liquor in the glass
3. Add OJ to the top
4. Lightly stir
5. Pour in grenadine
6. ENJOY

recipe adapted >>>>>  here

Recipes Cookbook - CREAMY ITALIAN SAUSAGE SOUP

CREAMY ITALIAN SAUSAGE SOUP | #Chickentortillasoup #Groundsausagerecipesfordinner #Rainydaydinnerideas #Rainydaymeals #Rainydayrecipes #Rainydayfood

Ingredients

• 16 ounces mild Italian sausage
• 1/2 large yellow onion diced
• 2 tablespoons minced garlic
• 1 jar Barilla Marinara Sauce
• 1/2 lb Barilla Penne Pasta
• 2 cups chicken broth
• 3 cups half and half, heavy cream or whole milk
• 2 14.5 ounce cans whole tomatoes
• 1 14.5 ounce can diced tomatoes
• 1 tablespoons Italian seasoning
• 3 cups shredded Gambilin Mozzerella cheese
• 1 cup grated Parmesan cheese
• 4 tablespoons butter

Instructions

1. In a large pot fill with 6 cups of water and cook pasta according to package directions.
   Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
2. Using the same pot, heat 2 tablespoon olive oil.
   Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
3. Drain grease from sausage and set sausage aside. 
4. Place the same pot over medium-high heat and add chicken broth, whole tomatoes - squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
5. Add in sausage mixture, butter, 2 cups shredded Mozzarella and Parmesan cheese. Simmer over medium heat for 10-15  minutes. Stir every few minutes so that it doesn't stick to the bottom of the pan.
6. Remove from heat. Stir in remaining shredded Mozzarella cheese.
   Stir in the pasta and serve immediately.
   I love to top the soup with a sprinkle of freshly ground black pepper and Italian seasoning.

recipe adapted >>>>>  here

Recipes Cookbook - Easy Ravioli Bake Recipe

Easy Ravioli Bake Recipe |#Easymeals #Casserolerecipesfordinner #Easycasserolerecipes #Easydinnerrecipesforfamily #Dinnerideaseasy #Bakedraviolirecipe #Lastminutedinnerideas #3ingredientbakedravioli #Familymealplanning #Cookiedoughfrosting #Easyraviolibake #Raviolilasagna

Ingredients

• 1 (25 oz bag) frozen ravioli
• 1 (24 oz jar) marinara sauce
• 2 cups shredded mozzarella cheese
• 1/3 cup parmesan cheese for sprinkling (optional)

Instructions

1. Preheat your oven to 400 degrees and grease a 9x13 baking dish.
2. Spread about 3/4 cup of your marinara sauce into the bottom of your baking dish.
3. Arrange half of the frozen ravioli in a single layer over the sauce.
4. Top with half of the remaining sauce and half of the mozzarella cheese.
5. Repeat the layers starting with what's left of the frozen ravioli. Finish by topping with the remainder of the sauce and mozzarella. Sprinkle with parmesan if you'd like.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 15 minutes, or until the cheese is bubbly and starting to brown.
7. Let it cool for 5-10 minutes, and then serve alone or with garlic bread, salad or veggies. Enjoy!

Recipe has been adapted from >>>>>  here