Recipes Cookbook : 2015

Wednesday, December 30, 2015

Recipes Cookbook - S'mores Cookie Cups

Smores Cookie Cups |#Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

1 cup graham cracker crumbs
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
2 Hershey's (1.55 oz each) chocolate bars

Instructions

Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
Add in egg and vanilla extract. Mix well.
Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
Let cool for 20 minutes.
Place one square of chocolate on top of each marshmallow.
Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED >>>>> here

Sunday, December 27, 2015

Recipes Cookbook - The Pioneer Woman Meatloaf

The Pioneer Woman Meatloaf | #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Caesarchicken #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Meatloafrecipespioneerwoman #Classicmeatloafrecipes #Dinnerideasfamily #Dinnerrecipesforfamilymaindishes #Meatloafrecipeseasyclassic #Meatloafrecipeshealthy

Ingredients

Meatloaf:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup Parmesan Cheese freshly grated
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Parsley minced
4 whole Eggs Beaten
12 slices Thin/regular Bacon
Sauce:
1+1/2 cups Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
1 dash Tabasco sauce

Instructions

Preheat the oven to 350 degrees.
Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become tougher and lose some flavor.
Form the meat into a loaf and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make for easier cleanup.
Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to help support the shape of the loaf. I like to line them so that they are touching, but not overlapping so that you can easily slice in between each piece of bacon when it’s cooked.
Combine the sauce ingredients and brush 1/3 of it over the meatloaf.
Bake the meatloaf for 45 minutes on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 minutes.
Remove from the oven and let it sit for 10 minutes prior to slicing, letting it rest allows the juices to absorb back into the meat, cutting in too early will cause the juice to run out of the loaf.
Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

recipe adapted >>>>> here

Saturday, December 26, 2015

Recipes Cookbook - Cinnamon Sugar Mini Donuts

Cinnamon Sugar Mini Donuts | #Cinnamon #Sugar #Mini #Donuts #Dessertrecipes #Sweetbread #Doughnutrecipe #Cookingrecipes #Breakfastrecipes #Deliciousdesserts #Dessertrecipes #Sweetbread #Doughnutrecipe #Deliciousdesserts #Cookingrecipes #Sweetrecipes

Ingredients

3 tablespoons melted butter
1/4 cup melted coconut oil (Or vegetable)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
Seeds one from vanilla bean (or add another teaspoon extract)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sour cream
1/2 cup milk
2 1/2 cups flour
2 tablespoons butter
3/4 cup sugar
2-3 tablespoons cinnamon

Instructions

Preheat oven to 400 and spray with PAM a mini donut pan
In a large bowl beat the butter, oil and sugar until smooth then add in the eggs one at a time and beat well
Next mix in the extract and vanilla seeds
Add in the baking powder, baking soda, salt and nutmeg and mix well
Add in the sour cream and milk and again mix well
Stir in by hand the flour until it is mixed but not overly so (the mixture will be somewhat thick)
Place mixture in a baggie and snip the end off
Go around each donut mold until it is filled up only half way
Bake for 8 minutes
Remove from pan and cool on wire rack (I only have one pan and had to reuse it 4 more times to use up the batter)
Melt the 2 tablespoons butter
When donuts are cooled, brush the tops with a bit of melted butter and dip tops into the cinnamon sugar mixture

recipe adapted >>>>> here

Friday, December 25, 2015

Recipes Cookbook - Cowboy Cookies

Cowboy Cookies |#Oatmealdropcookiesnobake #Loadedoatmealcookies #Chocolatedropcookiesmadewithcocoa #Chocolateoatmealdropcookies #Bakingwithkids #Chocolatedropcookiesnobake #Classicsugarcookierecipe #Bestsugarcookierecipe #Dessertrecipes #Cookiedesserts #Cakecookies #Deliciousdesserts

Ingredients

1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips
3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
3/4 cup sweetened shredded coconut
1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)

Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.*
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>> here

Monday, December 21, 2015

Recipes Cookbook - Keto Noodles - Low Carb Egg Noodles

Keto Noodles - Low Carb Egg Noodles |#Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Easyketolunch #Ketonoodleswithalmondflour #Almondflourpastarecipe #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Ketobread #Easyketolunch #Ketonoodleswithalmondflour

Ingredients

3 egg yolks
4 ounces cream cheese softened
1/8 teaspoon garlic powder
33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
1/8 Teaspoon dried basil
1/8 Teaspoon dried marjoram
1/8 Teaspoon dried tarragon
1/8 Teaspoon ground oregano
1/8 Teaspoon ground black pepper

Instructions

In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.

Recipe has been adapted from >>>>> here

Thursday, December 17, 2015

Recipes Cookbook - Vegan Sweet Potato Mac n Cheese (Gluten Free)

Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking

Ingredients

10 ounces dry gluten free pasta (or pasta of your choice)
1/2 medium yellow onion, minced
1 clove garlic, minced
1 1/2 cups roasted sweet potato, skin removed
2 tablespoons hemp hearts
5 tablespoons sunflower seeds
2 tablespoons mellow white miso
5 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil + 1 teaspoon more
1 cup water + more to your liking
1/2 teaspoon Celtic sea salt + more to taste
1 teaspoon black pepper, ground
1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

Prepare the pasta according to package directions.
While the noodles are boiling, make the sauce.
Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Recipe Source : here

Thursday, December 10, 2015

Recipes Cookbook - Fresh Pineapple Salsa

Fresh Pineapple Salsa |#Pinapplesalsa #Summerappetizersforparty #Garlicpotatoesinoven #Freshcornsalsarecipe #Easypotatosidedishes #Cornsalsarecipeeasy #Mangosalsarecipe #Pineapplesalsarecipe #Bestsalsarecipeever #Homemadesalsarecipe #Watermelonrecipes #Salsarecipeforcanning

Ingredients

2 cups diced pineapple (1 small pineapple)
2 cups diced Roma tomatoes (5 medium Romas)
1 cup diced orange bell pepper (1 medium pepper)
1/2 cup finely diced red onion (1/2 small red onion)
1/2 cup finely diced jalapeño pepper (3 medium jalapeños)
1/2 cup chopped cilantro
1 large lime, zest and juice
salt to taste
Mission Thin & Crispy Tortilla Chips, for serving

Instructions

Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced.
Combine all ingredients in a large mixing bowl. Toss to combine.
Chill, covered, up to 24 hours. Serve with Mission® Thin & Crispy Tortilla Chips or over top of grilled chicken, pork, or fish.

recipe adapted >>>>> here

Wednesday, December 9, 2015

Recipes Cookbook - Cowboy Butter

Cowboy Butter |#Wingsaucerecipes #Garlicparmesanbutter #Cookingrecipes #Cowboybuttersauce #Buffalowildwingsrecipe #Cowboybutterrecipe #Flavoredbutterrecipes #Cookingrecipes #Cowboybutter #Garlicbuttersteak #Compoundbutterrecipes #Grilledsteakrecipes

Ingredients

1 c. butter, melted
Juice of 1/2 a lemon
2 cloves garlic, minced
1 small shallot, minced
2 tbsp. Dijon mustard
1 tbsp. prepared horseradish
Pinch of cayenne pepper
1/4 tsp. paprika
2 tbsp. Freshly Chopped Parsley
1 tbsp. freshly chopped chives
2 tsp. minced thyme
kosher salt
Freshly ground black pepper

Instructions

In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
Stir in parsley, chives and thyme and season with salt and pepper.
Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

Recipe adapted >>>>> here

Monday, December 7, 2015

Recipes Cookbook - Hot Crab Dip

Hot Crab Dip |Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabrecipes Imitationcrabdip Crapdiprecipe Crabspinachartichokedip Crabrangoondip

Ingredients

2 teaspoons Extra Virgin Olive Oil
2 tablespoons Shallots, Minced
8 ounces Cream Cheese, Room Temperature
1/3 cup Mayonnaise
1/3 cup Sour Cream
1/3 cup Parmesan Cheese, Freshly Grated
2 tablespoons Fresh Chives, Finely Minced
1 tablespoon Fresh Dill, Finely Minced
2 tablespoons Fresh Squeezed Lemon Juice
1/2 teaspoon Hot Sauce Or More To Taste
1/4 teaspoon Salt
1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
1/3 cup Parmesan Cheese, Freshly Grated (For Top)
Additional Minced Fresh Chives and Fresh Dill To Garnish
For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

Instructions

Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
Bake for 20-30 minutes until lightly brown on top and bubbly.
Garnish with additional chives and dill if desired.
Serve with toasted baguette slices or crackers and lemon wedges.

Recipe adapted >>>>> here

Friday, November 27, 2015

Recipes Cookbook - Healthy Buffalo Cauliflower Bites

#Airfriedcauliflower #Airfryervegetables #Buffalocauliflowerketoairfryer #Airfryrecipes #Airfrierrecipes #Bestairfryers #Vegetarianrecipes #Cauliflowerrecipes #Healthydinnerrecipes #Easyhealthysnacks #Califlowerrecipes #Veganrecipes

Ingredients

6 cups of fresh cauliflower florets
2 teaspoons garlic powder
a pinch of salt
a pinch of pepper
1 tablespoon butter, melted
¾ cup Frank's RedHot hot sauce

Instructions

Preheat oven to 450.
Spray a baking sheet with olive oil. Set aside.
Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
Spread on a baking sheet.
Bake for 20 minutes.
Serve with ranch or blue cheese dressing.

recipe adapted >>>>> here

Tuesday, November 24, 2015

Recipes Cookbook - Deep Fried Cookie Dough

Deep Fried Cookie Dough | #Deepfriedcheesecake #Friedcookiedoughballs #Deepfryerrecipes #Deepfrieddesserts #Deepfriedcookiedoughballs #Deepfriedfood #Friedcookiedoughballs #Deepfrieddesserts #Deepfryerrecipes #Minidesserts #Deepfriedcookiedoughballs #Cookiedoughdesserts

Ingredients

Cookie Dough
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2 teaspoons vegetable oil
1 cup milk
3 cups vegetable oil, for frying
1/4 cup powdered sugar
chocolate or caramel sauce

Instructions

Cookie Dough :
Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
Freeze the balls for 15-30 minutes while you make the batter.
Batter :
In a medium bowl, mix together flour, baking powder, salt and sugar.
Add milk and oil and whisk until smooth.
Deep Frying :
Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
Dip four cookie balls into batter and gently drop into hot oil. Fry 1-2 minutes per side until golden and remove to prepared plate. Repeat for remaining balls in batches of 2-3.
Drizzle with optional topping and dust with powdered sugar before serving.

RECIPE ADAPTED >>>>> here

Monday, November 23, 2015

Recipes Cookbook - Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy |#Easycrockpotrecipes #Crockpotpotroast #Crockpotchickenanddumplings #Roastbeefcrockpotrecipes #Chickencrockpotrecipes #Easycrockpotmeals #Healthydesserts #Healthycrockpotrecipes #Weightwatcherscrockpotrecipes #Crockpotmeals #Wwfreestylerecipesdinner #Lowcarbcrockpotrecipes

Ingredients

2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream
rice, mashed potatoes or noodles, for serving
sliced green onions, for topping

Instructions

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)

Recipe adapted >>>>> here

Sunday, November 15, 2015

Recipes Cookbook - Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup | #Souprecipesslowcooker #Bakedpotatosoupcrockpot #Crockpotbakedpotatosoup #Slowcookerbakedpotatosoup #Potatosouprecipecrockpot #Cookingrecipes #Crockpotmeals #Slowcookerbakedpotatosoup #Crockpotbakedpotatosoup #Crockpotsouprecipes #Potatosoupeasycrockpot #Easydinnerrecipescrockpot

Ingredients

10 slices cooked bacon diced
5 cups chicken broth low sodium
2 pounds Yukon gold potatoes peeled and diced
1 medium sweet onion diced
6 garlic cloves minced, use more if you want
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried parsley
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
Roux Mixture:
4 tablespoons unsalted butter
1/3 cup all-purpose flour
12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
3 tablespoons cornstarch
12 oz evaporated milk
Toppings:
Chives
Shredded cheddar cheese
Cooked bacon
Chopped green onions

Instructions

Cook Potatoes:
Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using.
Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.
Serve:
Serve warm, garnished with bacon, cheese, green onions and sour cream.
The soup can be refrigerated for up to 3 days.
The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.

recipe adapted >>>>> here

Saturday, November 14, 2015

Recipes Cookbook - Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks |#Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

1 tube Pillsbury pizza crust
40 pepperoni slices
10 mozzarella cheese sticks
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp dried parsley
Optional: marinara sauce for dipping

Instructions

Preheat oven to 450 degrees F.
Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
Bake for 10 to 12 minutes or until golden brown.
Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>> here

Thursday, November 12, 2015

Recipes Cookbook - Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas |#Mexicanfoodrecipes #Quesadillarecipeschicken #Healthydinnerrecipes #Vegetarianquesadilla #Supperideas #Vegetarianmeals #Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipeshealthy #Vegetablerecipes #Veggierecipes #Veganmeals

Ingredients

1/2 onion sliced
1/2 bell pepper sliced
1 tablespoon olive oil
1/2 cup black beans drained
1 tablespoon taco seasoning
4 medium soft flour tortillas
2 avocados peeled, halved, seeded and sliced
1/4 cup minced cilantro
1 lime cut in half
1 cup light Mexican Cheddar or mozzarella cheese
oil or cooking spray for grilling

Instructions

In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : here

Wednesday, November 11, 2015

Recipes Cookbook - Simple Hummus Without Tahini

Simple Hummus Without Tahini |#Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes

Ingredients

1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
2 to 4 tbsp. water
2 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 garlic clove minced
3/4 tsp. ground cumin
1/4 to 1/2 tsp. salt

Instructions

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.
Store covered in the refrigerator.

Recipe adapted >>>>> here

Rated 4.4/5 based on 782 customer reviews

Tuesday, November 10, 2015

Recipes Cookbook - Muddy Buddies Recipe

Muddy Buddies Recipe |#Chexmuddybuddyrecipe #Glutenfreepuppychow #Glutenfreehalloweentreats #Glutenfreemuddybuddies #Betterthansexchexmix #Snickerdoodlechexmixrecipes #Halloweenpuppychow #Browniebatterpuppychow #Halloweenmuddybuddies #Halloweentreats #Dessertrecipes #Sweetsnacks

Ingredients

9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Instructions

Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe adapted >>>>> here

Sunday, November 8, 2015

Recipes Cookbook - Chocolate Butterfinger Lava Cake

Chocolate Butterfinger Lava Cake |#Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecipes #Butterfingerdessert #Easybutterfingercake #Cinnamonrollcakewithcreamcheese #Dessertrecipes #Cupcakecakes #Cakedesserts

Ingredients

1 4 oz semi-sweet chocolate baking bar
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbs flour
3 Tbs creamy peanut butter
3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)

Instructions

Preheat oven to 425.
Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
In medium bowl add your baking bar and butter and melt in microwave.
Whisk in your powdered sugar until combined.
Add in your eggs and egg yolks until blended.
Lastly add in your flour until mixed.
In small bowl stir together peanut butter and Butterfinger baking bits.
Fill each ramekin half way with batter.
Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
Top with remaining batter to cover.
Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
Remove from oven and let sit a few minutes before turning out onto a plate.
Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

RECIPE ADAPTED >>>>> here

Tuesday, November 3, 2015

Recipes Cookbook - Samoa Doughnuts and Doughnut Holes

Samoa Doughnuts and Doughnut Holes |#Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bakedstrawberrydonutrecipes #Dessertrecipes #Doughnutrecipe #Bakeddoughnuts #Deliciousdonuts #Sweetbread

Ingredients

1 ¼ cups milk, heated to 110°F
2 ¼ teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 ¼ cups all-purpose flour, plus more for rolling out the dough
2 quarts canola oil
4 ½ cups shredded sweetened coconut
22 ounces soft caramels
3 tablespoons milk
1/2 teaspoon salt
8 ounces dark chocolate chips
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy cream
1 tablespoon unsalted butter
Stand mixer

Instructions

In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.
Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.
Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.
Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes. Transfer donuts to a wire rack to drain.
Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.
Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water. Cook, stirring constantly, until the caramels are melted. Remove from heat.
Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.
Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.
Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

recipe adapted >>>>> here

Sunday, November 1, 2015

Recipes Cookbook - keto ice cream just 4 ingredients

That recipe arrives at just the right time , #Chocolatecoveredkatie #Ketodietrecipes #Ketocookies #Ketoicecream #Ketodessertrecipes #Oatmealcupcakes #Ketodietrecipes #Nocarbdiets #Ketosnacks #Ketogenicdiet #Lowcarbdesserts #Ketorecipeseasy

Ingredients

2 cups canned coconut milk
1/3 cup xylitol, erythritol, or sweetener of choice
1/8 tsp salt
1 1/2 tsp pure vanilla extract or vanilla bean paste
optional ingredients for desired flavor

Instructions

Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.

recipe adapated >>>>> here

Friday, October 30, 2015

Recipes Cookbook - Keto Fathead Sugar Cookies

Keto Fathead Sugar Cookies |#Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

Ingredients

2 ounces Cream Cheese
1 cup Mozzarella, shredded
3 tbsp Real Butter, softened
1/2 cup Swerve Sweetener
2 Egg Whites
2 tsp Vanilla Extract
1 cup Almond Flour
1 tsp Baking Powder

Instructions

Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
Cool on rack. Serve!

Recipe adapted >>>>> here

Thursday, October 29, 2015

Recipes Cookbook - DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT | #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals

Ingredients

Crust:
2 1/2 cups graham crumbs (2 sleeves)
1/2 cup unsalted butter
2 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
8 oz container Cool Whip
20 oz can crushed pineapple, drained well

Instructions

Preheat oven to 300 F.
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

recipe adapted >>>>> here

Tuesday, October 27, 2015

Recipes Cookbook - Ham, Egg and Cheese Breakfast Sliders

Ham, Egg and Cheese Breakfast Sliders | #Babyshowerbrunchfoodideas #Breakfastideaseasy #Foodrecipesvideos #Breakfastpartyideas #Bridalshowerbrunchfoodideas #Breakfastcasserole #Easybreakfastideas #Easydinnerrecipes #Breakfastslidershawaiianrolls #Breakfastsandwichrecipes #Foodrecipesvideos #Baconeggandcheesesandwich

Ingredients

1 tablespoon butter or coconut oil
8 large eggs
2 tablespoons milk or half and half
1/2 teaspoon salt
pinch black pepper
1 package slider buns 12 count
12 pieces thin sliced ham
1 1/2 cups shredded cheddar cheese or a mixture of shredded cheeses
4 ounces cream cheese softened
4 teaspoons dijon mustard
1/4 teaspoon garlic powder
2 tablespoons butter melted
1 1/2 teaspoons Trader Joe's Everything but the Bagel Sesame Seasoning or poppy seeds

Instructions

Preheat oven to 350 degrees.
Preheat a large skillet over medium heat.
Add butter, coconut oil or spray with non-stick cooking spray.
In a large bowl whisk together eggs, milk, salt and pepper until combined.
Pour egg mixture into preheated skillet. Let mixture sit untouched for a couple minutes until mixture starts to set.
Once mixture starts to set on the bottom, stir egg mixture occasionally until eggs are cooked and scrambled. It's best to cook eggs until just cooked (don't overcook eggs or they dry out).
Remove from heat and set aside.
Place bottom of slider buns in the bottom of a 9x13 baking dish.
Add a piece of ham folded in half on top of each bun.
Add scrambled eggs on top of each piece of ham.
Sprinkle with cheddar cheese.
In a small bowl mix together cream cheese, dijon mustard and garlic powder.
Spread cream cheese mixture on the underside of each bun top and place on top of cheese.
Mix butter and Trader Joe's seasoning in a bowl.
Brush butter mixture on top of each bun.
Cover with foil and bake for 15 minutes.
Remove foil and bake for 5-10 minutes longer until hot and cheese is melted and bubbly.

recipe adapted >>>>> here

Friday, October 23, 2015

Recipes Cookbook - Best Baby Back Ribs in the Slow Cooker

Best Baby Back Ribs in the Slow Cooker|#Babybackribsincrockpot #Crockpotribsrecipes #Slowcookerribsrecipe #Slowcookerbbqribs #Redbeansandricerecipe #Bbqribsinthecrockpot #Porktenderloinrecipesincrockpot #Porkloincrockpotrecipes #Porkribsinthecrockpot #Bbqpulledporkslowcooker #Ribsincrockpotslowcooker #Porkloinrecipescrockpot

Ingredients

2 racks of pork baby back ribs
Dry Rub
½ cup light brown sugar
1 tablespoon smoked paprika
2 teaspoons chili powder
1 tablespoon garlic powder
½ teaspoon pepper
2 tablespoons kosher salt
Sticky Sauce
1 Tablespoon fresh ginger
2 teaspoons ground pepper
1 teaspoon onion powder
6 cloves garlic minced
2 tablespoons sweet chili sauce found in the international section of the grocery store
⅔ cup reduced sodium soy sauce or regular if you don't have the low-salt
⅔ cup balsamic vinegar
⅔ cup brown sugar
1/2 cup honey
1 tablespoon cornstarch
1 tablespoon hot water

Instructions

Lay the pork ribs out on a cutting board and make sure that the membrane from underneath the ribs has been removed (most stores and butchers do remove this).
Make the dry rub:
Mix together all the ingredients listed above for the rub. Using your hands, massage the rub into both sides of the ribs, concentrating a bit more on the top, meaty portion of the rack. Let rest while you start the sauce.
Make the sauce:
In a bowl, stir together the ginger, pepper, and onion powder. Add the garlic and mix again. Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine. Set aside.
Get ribs in the slow cooker:
Place the ribs in the slow cooker: To ensure that the ribs cook evenly, stand the racks up along the perimeter of the slow cooker with the wide end down and the meatier side of the ribs facing the slow-cooker insert wall. (The rib bones will be laying vertically and the slabs are now curled around each other in the cooker.)
Pour about 1 1/2 cup of the sauce over the ribs and place the remaining half into a small bowl and put in the refrigerator for now.
Place the lid on the slow cooker and cook at low for 8 hours. (I have cooked them on high for 2 1/2 hours and then switched to low for 4 hours with perfect success as well.)
Remove the ribs from the slow cooker and place them on a tin foil lined broil pan or baking sheet, meaty side up.
Remove the sauce from the refrigerator and brush a little more of the sauce on top of the ribs until nice and shiny. Leave ribs alone for a minute while you finish the sauce.
Sticky Sauce:
Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken, about 5-8 minutes. Set aside.
Finish the ribs:
Place the meat under the broiler in the middle of the oven for a few minutes or until it looks sticky and broiled. Be sure to watch it carefully. Allow to rest, tented with foil for 3-5 minutes and serve with the sticky sauce on the side.

Recipe adapted >>>>> here

Rated 4.4/5 based on 782 customer reviews

Thursday, October 15, 2015

Recipes Cookbook - Cheesy French Pinwheels Recipe

Cheesy French Pinwheels Recipe |#Puffpastryappetizers #Puffpastryrecipesappetizers #Puffpastrytwists #Snackrecipes #Cookingrecipes #Appetizersnacks #Fingerfoods #Crabpuffsrecipe #Healthyappetizers #Hamandcheesecrescentrolls #Plainchicken #Easycrabpuffs

Ingredients

2 Sheet Puff Pastry
1/2 Cup Country Dijon Whole Grain Mustard
1 Tablespoon Fresh Rosemary Finely Chopped
1/2 Pound Salami Very Thinly Sliced
3 Cups Jack Cheese Shredded
2 Large Egg Beaten to Blend

Instructions

Preheat oven to 400 degrees. Line 2 large baking sheets with Silpats or parchment paper.
Defrost puff pastry according to package instructions, about 30-40 minutes.
Gently unfold 1 pastry sheet and place on a lightly floured surface. Use a lightly floured rolling pin to flatten out the creases.
Spread 1/2 the mustard evenly over surface, leaving a 1/2 inch border. Sprinkle 1/2 the rosemary evenly over mustard. Arrange 1/2 the salami slices over mustard, overlapping as needed. Sprinkle 1/2 the cheese over salami. Brush plain border with beaten egg. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat with remaining pastry, mustard, rosemary, salami and cheese. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Brush tops of rounds with egg.
Bake in preheated oven for 18-20 minutes or until nicely golden brown. Serve warm.

recipe adapted >>>>> here

Sunday, October 11, 2015

Recipes Cookbook - Creamy, Cheesy Chicken Spaghetti

Creamy, Cheesy Chicken Spaghetti |#Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

Ingredients

8 oz angel hair pasta (1/2 of a 16 oz. box)
2 cups chopped, cooked chicken
2 (10 oz) cans cream of chicken soup
1 cup salsa
1 cup sour cream
2 cups Mexican cheese blend, divided use
1 tbsp taco seasoning
dried parsley, for topping (optional)

Instructions

Preheat oven to 350f degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
Once pasta is cooked, drain well.
Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
Stir well to combine (this will take a few minutes.)
Pour combined mixture into your prepared baking dish.
Top with remaining cheese and a sprinkling of dried parsley.
Cover with nonstick aluminum foil.
Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe has been adapted from >>>>> here

Thursday, October 8, 2015

Recipes Cookbook - Cheesy Hamburger Casserole

#Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Hashbrownbeefbake

Ingredients

1 1/2 pounds lean ground beef
1 large onion, diced
1 tablespoon canola oil
salt, to taste
pepper to taste
1/2 teaspoon oregano
2 cloves chopped garlic
1/2 teaspoon paprika
one 28-ounce can pureed tomatoes, or your favorite sauce
16 ounce box macaroni noodles
1/2 cup each grated cheddar and mozzarella cheeses

Instructions

Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

recipe adapted >>>>> here

Wednesday, October 7, 2015

Recipes Cookbook - EASY CINNAMON APPLES

EASY CINNAMON APPLES |#Cinnamonappleseasy #Crackerbarrelapplesrecipe #Crockpotcinnamonapples #Cookedappleseasy #Bakedcinnamonapples #Bakedapplesrecipe #Caramelapplepiecookies #Cookingrecipes #Appledumplingrecipe #Fallcookies #Pastrycrust #Easyfallappledesserts

Ingredients

1 large green apple
2 tbsps of butter
cinnamon and sugar to taste (about 1 tbsp of sugar and 1 tsp of cinnamon)
granola or ice cream for topping (optional)

Instructions

Chop up a green apple into bite sized pieces, and place them in a microwave safe bowl or mug.
Top the apples with about 2 tbsps of diced butter. Don’t worry if your bowl or mug is really full, the apples will shrink quite a bit.
Add the cinnamon and sugar (you can also do this after the apples are cooked). Also, feel free to use the sweetener of your choice (maple syrup, stevia, honey, agave nectar, etc.).
Microwave for approximately 2 minutes. I have a very high powered microwave, so 1 1/2 minutes cooks them perfectly for me.
Once cooked, stir and top with granola or vanilla ice cream. I hope you enjoy this quick and easy dessert!

recipe adapted >>>>> here

Tuesday, October 6, 2015

Recipes Cookbook - CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE |#Caramelcake #Cakemixtoffeebars #Chocolatestuffedcookies #Yellowcakemixrecipesboxed #Cookierecipes #Besteasydesserts #Laurabushcowboycookiesrecipe #Chocolatepeanutbuttercake #Chocolatechiprecipes #Coconutoatmealcookies #Barcookiesrecipes #Oatmealchocolatechipcookierecipe

Ingredients

Cake

1 German Chocolate Cake Mix
1/2 cup butter - melted
1 egg
2nd Layer
8 Peanut Butter Cups - large one
3 small Butterfinger Candy Bars

Cream Cheese Layer

1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
1/2 cup butter, melted
4 cups confectionery sugar
Chocolate topping
1/2 cup chocolate chips
1 tablespoon vegetable or canola oil

Instructions

Preheat oven to 350 degrees, 325 degrees if using a glass pan.
Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

Recipe has been adapted from >>>>> here

Sunday, October 4, 2015

Recipes Cookbook - SHRIMP LOUIS PASTA SALAD RECIPE

#Seafoodsaladrecipe #Barefootcontessashrimpsalad #Marylandshrimpsalad #Crabandshrimpsalad #Seafoodpastasaladcold #Pastasaladrecipes #Macaronishrimpsaladrecipes #Shrimpandpastasaladrecipes #Crabmacaronisalad #Seafoodmacaronisalad #Cookingrecipes #Seafoodrecipes this shrimp Louis pasta salad makes a great luncheon or light supper meal

Ingredients

3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1⁄2 cup ranch dressing
1⁄3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1⁄2 cup chopped fresh tomato
1⁄2 cup sliced green onion
1⁄4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley

Instructions

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.

RECIPE ADAPTED >>>>> here

Rated 4.3/5 based on 679 customer reviews

Monday, September 28, 2015

Recipes Cookbook - TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

1½ cups softened butter
1 cup sugar
3½ cups flour
1 teaspoon vanilla
¼ teaspoon salt
15 oz caramel **See notes
2 cups milk choc chips
2 tsp shortening

Instructions

Preheat oven to 350 degrees
Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
On a lightly floured surface, roll dough out to ½ inch thick.
To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
Place round cookies on a lightly greased cookie sheet.
Bake at 350 for 14-16 minutes.
Let cookies cool.
Melt caramel and spread the caramel over the cooled cookies.
Let caramel cool completely.
Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
Spread melted chocolate over cooled caramel.
Let chocolate set before serving.
Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>> here

Saturday, September 19, 2015

Recipes Cookbook - ONE POT CREAMY CAJUN CHICKEN PASTA

ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

Ingredients

CAJUN SEASONING
2 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
CHICKEN PASTA
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast
1 yellow onion, diced
1/2 lb. penne pasta
15 oz. fire roasted diced tomatoes
2 cups chicken broth
2 oz. cream cheese
3 green onions, sliced

Instructions

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

recipe adapted >>>>> here

Recipes Cookbook - Refreshing Blood Orange Coconut Sorbet

Refreshing Blood Orange Coconut Sorbet |#Frozendesserts #Sorbeticecream #Frozenyogurt #Icecreampopsicles #Homemadeicecream #Icecreamdesserts #Redvelveticecream #Darkchocolatesorbet #Peachsorbetrecipe #Frozendesserts #Dessertrecipes #Icecreampopsicles

Ingredients

medium blood oranges - 6-8
organic cane sugar - 3/4
water - 1/4
freshly squeezed lime juice - 1 tablespoon, or to taste
light coconut milk - 3/4 cup

Instructions

1. In a small saucepan combine the water and sugar.
2. Bring to a simmer over medium heat, whisking to dissolve the sugar.
3. Reduce the heat and simmer the mixture for a few minutes until it becomes syrupy. Remove from the heat an let cool.
4. Peel the skin of the oranges. Place the oranges into a blander and process until smooth. You'll get around 1 - 1 1/4 cups of liquid.
5. In a mixing bowl combine the syrup, blood orange juice, lime juice, and coconut milk. Cover the bowl with a plastic wrap.
6. Cill the mixture in a refrigerator for 1-2 hours.
7. Pour the cold sorbet mixture into an ice cream maker and process according to the manufacturer’s instructions.
8. You can serve the soft sorbet right away, or transfer it into an ice cream container and freeze until needed.

recipe adapted >>>>> here

Wednesday, September 9, 2015

Recipes Cookbook - French Onion Chicken Casserole

French Onion Chicken Casserole | #FrenchOnion #Chicken #Casserole #Cookingrecipes #Casserolerecipes #Chickencasserole #Yummyfood #Crockpotrecipes #Healthyrecipes #Fooddishes #Cookingrecipes #Maindishrecipes #Poultryrecipes #Meatdishes #Yummydinners

Ingredients

3 cups cooked chicken chopped
1 cup celery chopped (or french style green beans)
1 cup cheddar cheese shredded
1 cup sour cream
1 cup mayo
1 can cream of chicken
1/2 cup slivered almonds
6 oz French's fried onions

Instructions

Preheat oven to 350 and coat a 9x13 baking dish with cooking spray.
In a large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.
Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy!

recipe adapted >>>>> here

Monday, September 7, 2015

Recipes Cookbook - Keto-Low Carb Focaccia

Keto-Low Carb Focaccia |#Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketofoccaciabread #Ketocroissant #Egglessketobread #Ketocornbreadlowcarb #Ketopretzels #Fallketorecipes #Ketocornbreadrecipe #Lowcarbcornbreadrecipe #Lowcarbpretzels

Ingredients

Olive oil spray
Bread:
1½ cups shredded part skim mozzarella (6 oz)
1 oz cream cheese, cubed
1½ cups blanched finely ground almond flour (6 oz)
1 tablespoon baking powder (gluten free if needed)
1 large egg, lightly beaten
Toppings:
1 tablespoon rosemary leaves
1/2 teaspoon coarse salt

Instructions

Preheat oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it’s completely uniform.
Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray with olive oil.
Bake the bread until puffed and golden brown, 15-17 minutes.
Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.

Recipe has been adapted from >>>>> here

Friday, September 4, 2015

Recipes Cookbook - Banana Peanut Butter and Honey Roll-Ups

Banana Peanut Butter and Honey Roll-Ups |#Healthylunchideas #Foodrecipes #Grilledchickenwraps #Peanutbutterbananawrap #Chickenbaconranchwrap #Chickenbaconranchwrapsrecipes #Firefood #Kidfriendlymeals #Kidscookingrecipes #Freshfruitsandvegetables #Firecooking #Homemadebreakfast

Ingredients

1 Flatout® Flatbread
1 tablespoons peanut butter
1/2 banana
1/2 Tablespoon honey

Instructions

Spread peanut butter on flatbread.
Slice one banana and spread evenly over the flatbread.
Then, drizzle the honey on top.
Roll up.
Cut in half.

recipe adapted >>>>> here

Thursday, September 3, 2015

Recipes Cookbook - STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE |#Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes

Ingredients

FOR THE SALAD:
¼ cup toasted walnuts
1 ½ cup English cucumbers (I used the mini variety), sliced
1 cup strawberries, sliced
1 medium sweet apple, cored and chopped into cubes
3 ounces feta cheese, crumbled
6 packed cups baby spinach
FOR THE VINAIGRETTE:
¼ cup extra virgin olive oil
Salt and pepper
1 tbsp pure honey
1 tbsp dijon mustard
1 tbsp apple cider vinegar

Instructions

In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

Recipe adapted >>>>> here

Rated 4.9/5 based on 983 customer reviews

Recipes Cookbook - apple pie bites

apple pie bites |#Carmelapplesslices #Candyappleslices #Steakrecipes #Caramelappleseasy #Instantpotrecipes #Mongolianbeefrecipe #Thanksgivingrecipes #Applepierecipeeasy #Pillsburycrescentrecipes #Fallfoodrecipes #Fallfoodsforparty #Quickeasydesserts

Ingredients

1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls

Instructions

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

recipe adapted >>>>> here

Monday, August 31, 2015

Recipes Cookbook - Chicken Salad Wrap Recipe

Chicken Salad Wrap Recipe |#Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotisseriechickensalad #Ketochickensalad #Ketobiscuitsandgravy #Ketobreakfastrecipes #Vegetarianketorecipes #Lowcarbchickensalad #Avocadochickensalad #Cleaneatingrecipesforweightloss

Ingredients

1 lb chicken, cooked
1/3 cup walnuts, toasted
12-15 grapes, red or green, halved
1/2 cup mayonnaise
3 Tbsp sour cream
2 small celery stalks, finely diced
3 Tbsp red onion, finely diced
1 Tbsp fresh parsley, finely chopped
1/2 tsp seasoned salt
pepper, to taste
4 large flour tortillas
green leaf lettuce
2 Roma tomatoes, sliced

Instructions

Dice the cooked chicken into about ½" cubes and place in a large mixing bowl. Add grapes and walnuts and toss to combine and set aside.

In a separate small bowl, combine the mayonnaise, sour cream, diced celery, red onion, parsley, seasoned salt and pepper. Stir until well combined. Pour the dressing over the chicken and mix until everything is coated. Cover the bowl and refrigerate for at least 1 hour.

After the salad has chilled for at least 1 hour, give it a stir and season to taste with salt and pepper. Lay a few lettuce leaves along the center of each tortilla and line up 2-3 slices of tomato on each wrap. Season lightly with salt and pepper then add about ½–¾ cup of chicken salad on top and fold the tortilla burrito-style. Wrap tightly with parchment paper and serve. Enjoy!

recipe adapted >>>>> here

Rated 4.5/5 based on 855 customer reviews

Tuesday, August 25, 2015

Recipes Cookbook - HOT CHOCOLATE PANCAKES

HOT CHOCOLATE PANCAKES |#Applecinnamonpancakes #Breakfastpancakes #Brunchrecipes #Yummybreakfast #Dessertrecipes #Pancakesandwaffles #Gingerbreadpancakes #Crescentrollrecipesdessert #Browniepancakes #breakfast #Chocolatewaffleseasy #Chocolatecrescentrolls

Ingredients

For the fudge topping
3/4 cup (128 grams) semisweet chocolate chips
1/2 cup heavy cream
1 cup (127 grams) all-purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/3 cup (66 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/8 teaspoon ground cinnamon
1 large egg
1 1/4 cups buttermilk or whole milk
2 tablespoons unsalted butter, melted
Mini marshmallows, for garnish

Instructions

Make the topping:
In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.
Make the pancakes:
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.
Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.
Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.

recipe adapted >>>>> here

Rated 4.8/5 based on 3434 customer reviews