Recipes Cookbook - Cookies and Cream Cookies

Cookies and Cream Cookies |#Redvelvetgooeybuttercookies #Dessertrecipes #Bakingrecipes #Deliciousdesserts #Cookiedesserts #Cakecookies #Chocolatemintcookies #Dessertrecipes #Cookiedesserts #Bakingrecipes #Deliciousdesserts #Sweetrecipes

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 (4.2 ounce) package Cookies 'n Creme pudding mix (do not make according to package directions - you just need the dry pudding mix)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups white chocolate chips
• 15 Oreo cookies, very coarsely chopped

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars together and then add pudding mix until blended. Stir in the eggs and vanilla.
3. In a separate bowl, combine the flour and baking soda with a whisk then add it to the wet ingredients. Stir in the chocolate chips and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet.
4. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown (do not over bake).

Recipe adapted >>>>>  here

Recipes Cookbook - Better than Take Out Instant Pot General Tso’s Chicken

#Ginataangkalabasa #Cookingrecipes #Filipinodishes #Pinoyfood #Philippinesfood #Dessertrecipes #Airfryercarrotsrecipe #Generaltsochickenairfryer #Airfryerranchchicken #Airfryerchicken #Healthygeneraltsochicken #Airfryersesamechicken

Ingredients

• 1.5 pounds cubed chicken
• 1 tsp Sesame Oil
• 6 tbsp Rice Vinegar
• 6 tbsp soy sauce
• 1/4 cup Hoisin Sauce
• 4 tbsp Brown Sugar
• 2 tbsp cornstarch
• 1/4 tsp ginger
• 1 garlic
• 1/4 tsp red pepper flakes
• Sesame seeds
• 1 chopped green onion
• 2 cups Cooked white Rice

Instructions

1. Place pot on Saute.
2. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
3. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar.
4. Pour mixture into the Instant pot over the chicken.
5. Place Manual High power for 10 minutes.
6. Do a quick release.
7. Place your pot back on saute bring to a slight boil.
8. Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes.
9. Serve over rice. Sprinkle with green onions and sesame seeds.

recipe click >>>>>  here

Recipes Cookbook - LOW CARB BUTTER PECAN COOKIES

LOW CARB BUTTER PECAN COOKIES |#Ketopoundcakealmondflour #Ketovanillapoundcake #Pecansandycookierecipe #Ketobundtcakerecipes #Ketopoundcakesourcream #Ketocreamcheesepoundcake #Almondflourrecipes #Almondflourcookies #Zerocarbrecipes #Lowcarbsweets #Nocarbdiets #Ketodietrecipes

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup Swerve Sweetener
• 1 3/4 cups almond flour
• 2 tbsp coconut flour
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup chopped toasted pecans

Instructions

1. 1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
2. 2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
3. 3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
4. 4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
5. 5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Recipe Adapted : here

Recipes Cookbook - Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries #BakedParmesan #ZucchiniFries #Breakfastideashealthy #Veggierecipes #Healthymeals #Healthybreakfastrecipes #Cauliflowerrecipes #Broccolisalad

Ingredients

• 1 1/2 lbs. zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
• 1/2 cup freshly grated Parmesan
• 1 teaspoon dried herbs - thyme, oregano, basil, rosemary, etc...
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Kosher salt , to taste
• black pepper , to taste (freshly ground if possible)
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh parsley leaves

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. Set aside.
2. In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
3. Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
4. Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5. Garnish with parsley. Serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - Fresh Strawberry Biscuits!

Fresh Strawberry Biscuits! |#Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Quickbreadrecipes #Strawberrycreamcheesefrosting #Strawberrysheetcakes #Strawberrycakerecipes #Freshstrawberrycake #Strawberrydesserts #Strawberrycakemix

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold, unsalted butter
• 1 cup chopped very ripe strawberries
• 1 cup heavy cream

Instructions

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
2. In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
3. Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
4. You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
5. Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #HONEYGARLIC #CHICKEN AND #VEGGIES #Cookingrecipes #Onepanmeals #Onepandinner #Easydinnerrecipes #Honeygarlicchicken #Chickendishes #Cookingrecipes #Crockpotrecipes #Healthyrecipes #Chickendishes #Lowcarbrecipes #Ketodietrecipes

Ingredients

• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces baby red potatoes, halved
• 4 boneless, skinless chicken breasts
• 24 ounces broccoli florets*
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

recipe adapted >>>>>  here

Recipes Cookbook - Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Blueberrycheesecakecrumbcake #Dessertrecipes #Dessertsforparties

Ingredients

• FOR THE BASE & CRUMB TOPPING
• 1½ cups flour
• ⅓ cup firmly packed brown sugar
• ½ cup cold butter
FOR THE CHEESECAKE FILLING
• 1 cup (8 ounces) cream cheese
• ½ cup sugar
• 3 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg
• ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)

Instructions

1. In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a ½ cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg.
7. Fold in the chopped cherries.
8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
9. Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
10. Let cool completely in the pan before cutting and serving.
11. Refrigerate in airtight containers. Freezes well too.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Easy Vegetarian Ramen Recipe

Easy Vegetarian Ramen Recipe |#Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

• 8 cups good low-sodium vegetable broth (this is my favorite by far)
• 1 ounce dried shiitakes (15-20 mushrooms)
• 1/4 cup low-sodium tamari or other good soy sauce
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 tablespoon good butter
• 1 tablespoon white miso paste
• 1 tablespoon mirin (rice wine)
• 10 ounces baby spinach
• 4 eggs
• 10 ounces sliced fresh shiitake mushrooms
• 4 servings fresh or dry ramen noodles*
• One 6-ounce package baked tofu, at room temperature
• 2 to 3 scallions, white and green parts sliced
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

Instructions

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Easy Stuffed Peach Cobbler

Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjulyfood #Summerdessertseasy #Summerdessertsforaparty #Strawberryrecipes #Summerdeserts #Lightsummerdesserts

Ingredients

• 6 large peaches
• 2 packages refrigerated pie crusts each package has two sheets
• 1 ½ cup oats
• 1 ½ cup all-purpose flour
• 1 cup brown sugar
• 1 cup unsalted butter
• egg wash optional

Instructions

1. Preheat the oven to 375 F. Set aside a sheet pan with parchment paper.
2. Cut the bottom of the peach using a paring knife. I recommend using large and ripe peaches.
3. Using a pair of scissors, twist the pit and pull it out gently. It’s easy to take the pit out if your peach is ripe. If your peach is not fully ripe, you can use the knife to cut further around the pit and take it out.
4. In a medium-large bowl, mix together oats, flour, sugar and butter. Then use clean hands to crumble the mixture together so you have little pebbles of butter.
5. Add the mixture to the hole inside of the peach. Press the mixture firmly into each peach.
6. Unroll the pie crust, cut it into thin strip, about ¼ inch wide. Take the extra stripe and roll it into a ball, then press into a round shape just enough to cover the mixture. Press it firmly onto the peach.
7. Repeat to cover the top of the peach. Then use the cut strips to wrap the peach according to the video. Brush with egg wash.

recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Chasseur or Hunters Chicken

Chicken Chasseur or Hunter's Chicken |#ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

• 8 Chicken Thighs Bone-In, Skin on
• 2 tbsp Clarified Butter or Light Cooking Oil
• 8 oz Mushrooms White Button or Baby Bella, sliced
• 2 Shallots Medium, chopped
• 1/4 cup Cognac Optional
• 1/2 cup White Wine Dry
• 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
• 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
• 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
• 1 tbsp Fresh Tarragon Chopped
• 1 tbsp Fresh Parsley Chopped

Instructions

1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here