Recipes Cookbook - Peanut Butter Meltaway Cookies

Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert

Ingredients

• 1/2 Cup Creamy Peanut Butter
• 1/2 Cup Unsalted Butter, softened
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Large Egg
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/4 Cup Flour
• 1 1/2 Cups Hersheys Meltaway Chocolates
• 1/3 Cup Cinnamon Sugar for rolling

Instructions

1. Heat the oven to 350 degrees.
2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
4. Add the egg and vanilla and mix to combine.
5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Recipes Cookbook - roasted garlic mashed cauliflower recipe

roasted garlic mashed cauliflower recipe |#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

• 1 large head cauliflower
• 2 bulbs roasted garlic
• 1 tbsp olive oil
• 1/3 cup **Silk unsweetened almond milk or regular milk
• 3/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
4. Drain Cauliflower.
5. Pat cauliflower dry with paper towel.
6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
7. Add roasted garlic.
8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here

Recipes Cookbook - Sweet and Sour Hawaiian Chicken Kabobs

Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchickenrecipes #Chickenskewers #Fooddishes #Cookingrecipes #Chickendishes #Yummyfood #Seafoodrecipes #Maindishrecipes #Seafooddishes

Ingredients

• 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
• 1 fresh pineapple, chopped into 1 1/2” pieces
• 1 red bell pepper, cut into 1 1/2 inch pieces
• 1 green pepper, cut into 1 1/2 inch pieces
• 1 onion, cut into chunks
• 5 tablespoons olive oil divided
• 1 teaspoon cornstarch
• Sweet and Tangy Marinade/Glaze
• 1/4 cup canned pineapple juice*
• 1/2 cup red wine vinegar
• 3/4 cups sugar
• 3 tablespoons ketchup
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes

Instructions

1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
8. Serve with rice.

recipe adapted >>>>>  here

Recipes Cookbook - Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings |#Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwingsrecipe #Asianchickenwings #Friedchickenwings #Saltandvinegarchickenwings #Asianwingsrecipe #Stickywings #Bakedchickenwingsbuffalo

Ingredients

• 3 pounds chicken wings
• 3 tablespoons unsalted butter, melted
• 2 tablespoon sesame oil
• 2 1/2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
For the sauce:
• 4 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ginger, finely grated
• 1/3 cup honey
• 1/3 cup Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• 2 teaspoons sesame seeds, for garnish
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
4. In the meantime, make the sauce.
5. For the sauce :
6. Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
7. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

recipe adapted  >>>>>  here

Recipes Cookbook - HOMEMADE VEGGIE BURGER

HOMEMADE VEGGIE BURGER | #HOMEMADE #VEGGIE #BURGER #VEGGIEBURGER #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Bestveganrecipes #Vegandiet #Veganrecipesbeginner #Falafelrecipe #Healthysnacksforkids #Veggiemuffinsforkids #Toddlerbreakfastideas #Toddlermuffinshealthy #Breakfastmuffinshealthy

Ingredients

• 1 400g chickpeas, rinsed well under cold water
• 1 clove garlic
• 1 large sweet potato, cooked
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 cup quinoa, cooked
• ¼ cup spring onions, finely chopped
• ¼ cup coriander, finely chopped
• ¼ cup parsley, finely shopped
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt

Instructions

1. Preheat oven to 180C or 356F.
2. Add all ingredients to the food processor and mix until everything is broken down and well combined.
3. Take approximately half a cup of mixture and mould into a burger shape with your hands. Do the same with remainder of the mixture.
4. Place the veggie burgers on a tray lined with baking paper and place in the oven to cook for 40 minutes.
5. Assemble the burgers with your favourite toppings. For these burgers I used red onion, tomato, avocado and baby spinach.

recipe adapted >>>>>  here

Recipes Cookbook - Super Easy Egg Keto Breakfast Muffins

Super Easy Egg Keto Breakfast Muffins |#Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole

Ingredients

• 10 Eggs
• 6 Ounces (1/2 Package) Turkey Bacon
• 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
• 1/3 Cup Sharp Grated Cheddar Cheese
• 1 Green Bell Pepper
• 1/4 Cup Green Onion
• Butter
• Salt & Pepper

Instructions

1. Preheat oven to 375
2. Fry bacon & allow it to cool.
3. Rinse the spinach & dice bell pepper & onion.
4. Use the butter to grease a 12 cup muffin tin.
5. If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
6. Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
8. If you are late already, go ahead & start adding your ingredients.
9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
11. Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
12. Bake for 15 minutes!

Recipe adapted >>>>>  here

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