Recipes Cookbook - MUD PIE RECIPE

MUD PIE RECIPE |#Fallbaking #Applecrumblerecipe #Applecrisprecipewithoats #Applecrisprecipeeasy #Easyapplecrispwithoatmeal #Applecrumblepie #Mudpierecipe #Peanutbutterpie #Mississippimudpie #Texasfloodpie #Smorespie #Dessertrecipes

Ingredients

• CRUST
• 1/4 cup butter, melted
• 24 Oreo cookies
PIE
• 1/2 tsp vanilla extract
• 4 Oreo cookies, crushed (optional)
• 1/2 cup heavy whipping cream
• 2 Tbsp powdered sugar
• 1/2 gallon ice cream (chocolate or coffee)
• 1/3 cup chocolate sauce

Instructions

1. For crust, preheat oven to 350°.
2. Finely crush Oreo cookies in a food processor. Add the melted butter and mix till well combined. Press into the bottom and up the sides of a 9" pie pan.
3. Bake crust for 8-10 minutes. Cool completely, then place in the freezer
4. Scoop ice cream into a cake pan or bowl, chop and stir till smooth. Spread into the crumb crust. Cover and freeze for several hours.
5. When ready to serve, beat whipping cream in a small bowl till soft peaks form. Beat in powdered sugar and vanilla.
6. Drizzle pie with chocolate sauce, then top with whipped cream and additional cookie crumbs if desired.

recipe adapted >>>>>  here

Recipes Cookbook - Bacon-Wrapped Corn on the Cob

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Ingredients

• 3 pounds/1.36 kilograms bacon slices
• 1 bunch basil (leaves only)
• 2 jalapeño peppers (thinly sliced)
• 8 ears corn (shucked)

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Instructions

1. Line a baking sheet with parchment paper.
2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
3. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
4. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
5. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
6. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
7. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
8. Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
9. Grill the corn, starting with the bacon seam side down.
10. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
11. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.

recipe adapted >>>>>  here

Recipes Cookbook - Green Chile Cauliflower Casserole

Green Chile Cauliflower Casserole |#Ketosidedishes #Bakedparmesanzucchinicurlyfries #Cauliflowermacandcheeseketo #Ketocauliflowermacandcheese #Lowcarbdinner #Ketosnacksonthego #Ketodietforbeginners #Ketosnacks #Ketogroundbeefrecipes #Lowcarbmeals #Ketogenicdiet #Ketorecipesvideos

Ingredients

• 2 tbsp butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cauliflower rice
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar
• 4 oz canned green chiles drained
• 1/2 cup sour cream full fat
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic

Instructions

1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Greek Chicken Gyros with Tzaziki

Greek Chicken Gyros with Tzaziki |#Greek #Chicken #Gyros with #Tzaziki #Cookingrecipes #Dinnerrecipes #Ethnicrecipes #Greekchicken #Chickendishes #Yummyfood #Cookingrecipes #Yummyfood #Chickendishes #Healthyrecipes #Greekrecipes #Ethnicrecipes #Veganeating #Vegandishes

Ingredients

• 2 lb / 1 kg boneless skinless chicken thigh fillets
• MARINADE
• 3 large garlic cloves , minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yoghurt
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper
• TZATZIKI
• 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups plain Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove , minced
• 1/4 tsp salt
• Black pepper
• SALAD
• 3 tomatoes , desseeded and diced
• 3 cucumbers , diced
• 1/2 red spanish onion , peeled and finely chopped
• 1/4 cup fresh parsley leaves
• Salt and pepper
• TO SERVE
• 4 to 6 pita breads or flat breads

Instructions

1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
2. MAKE THE TZATZIKI
3. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
4. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
5. SALAD
6. Combine ingredients in a bowl.
7. COOK CHICKEN
8. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
9. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
10. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
11. ASSEMBLE GYROS
12. If your chicken thighs are large, you may need to cut them. Mine were small.
13. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
14. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
15. I prefer to lay everything out on a table and let everyone help themselves.

recipe adapted >>>>>  here

Rated 4.8/5 based on 875 customer reviews

Recipes Cookbook - Easy Strawberry Pot Pie

Easy Strawberry Pot Pie |#Strawberrypierecipeeasy #Butterscotchricekrispietreats #Blueberrypiewithcrumbtopping #Freshstrawberrypie #Specialkbarswithricekrispies #Strawberrydesserts #Lemoniceboxpie #Chocolatepieeasy #Jellocoolwhipdessert #Summerdesserts #Piesrecipeseasy #Strawberrypretzeldessert

Ingredients

• 1 sheet puff pastry thawed
• 1 cup white sugar increase to 1 1/4 cups for less sweet berries
• 1/3 cup all purpose flour
• 1 large egg mixed with 1 tsp water, for brushing pastry before baking
• White, turbinado or coarse sugar, for topping before baking optional
• 1 1/2 Tbsp butter
• 4 cups strawberries halved or quartered, if large

Instructions

1. Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
2. Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
3. In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
4. For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
5. Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)

recipe adapted >>>>>  here

Recipes Cookbook - Hummus and Avocado Toast

Hummus and Avocado Toast |#vegan #quicklunch #veganlunch #hummus #avocado #easyrecipe #veganrecipes #quickrecipes #easylunch #avocadotoast #avocadorecipes #hummustoast #hummusrecipes

Ingredients

• Hummus and Avocado Toast
• 2 Pieces of seeded multi-grain bread, toasted (or bread of choice)
• 6 Tablespoons Ultimate Hummus, divided
• 1 ripe avocado
• tomato slices
• Season to taste with:
• Himalayan pink salt
• Fresh ground black pepper
• Cayenne pepper, optional

Instructions

1. Toast your bread to desired brownness. I like my toast slightly darker, so I set the toaster to medium/dark.
2. Once the toast is done, let it cool a few minutes.
3. Place about 3 Tablespoons Ultimate Hummus on each piece of toast. I like a little heat, so at this point I'll sprinkle cayenne on the hummus, but it's completely optional.
4. Top each piece of toast with half an avocado cut into chunky slices.
5. Finish with tomato slices and season with salt and pepper.
6. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Fried Dough Filled with Feta Cheese

Fried Dough Filled with Feta Cheese |#Fetacheeserecipes #Zacuscarecipe #Turkishrecipes #Cookingrecipes #Romanianfood #Europeanfood #Turkishrecipes #Cookingrecipes #Arabicfood #Middleeasternrecipes #Mediterraneanrecipes #Ethnicrecipes

Ingredients

• Dough
• 1 tsp sugar
• 2 1/4 tsp active dry yeast 1 pkg
• 1 1/4 cup water lukewarm
• 4 cups all-purpose flour
• 1/2 tsp salt
• Filling
• 2 cups feta cheese crumbled
• Other
• vegetable oil for frying

Instructions

1. In a small bowl mix the sugar, yeast and water. Let it sit for about 15 minutes until the yeast gets bubbly.
2. In the bowl of a mixer, add the flour, salt and mix. Add the yeast mixture and using the dough hook mix it for about 5 minutes. The dough will be quite sticky and elastic.
3. Place the dough in an oiled bowl and cover with plastic wrap. Keep in a warm spot and allow the dough to double in size, anywhere from 1 to 2 hours.
4. Heat about 1 cup of vegetable oil in a large frying pan.
5. While the oil is heating up, cut the dough into 8 equal pieces. You might need to oil your hands, so the dough doesn't stick to them. Roll out each piece into a circle that's about 4 inches in diameter. Add 1/4 cup of feta cheese in the middle and bring up the sides of the dough and form into a ball, covering up the cheese. Roll out the ball with cheese so that it's about 6 inches in diameter. The cheese may stick out a bit, but that's OK.
6. Fry one piece of dough at a time, on both sides until golden, about 3 min per side checking often to make sure it doesn't burn. You'll notice as it fries the dough will bubble up.
7. Repeat with remaining dough pieces.
8. Serve warm and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - TIRAMISU CHEESECAKE RECIPE

TIRAMISU CHEESECAKE RECIPE | #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Goodhumorstrawberryshortcaketrifle #Meatloafrecipespioneerwoman #Hamburgermacaronicasserole #Strawberryshortcakeoreotrifle 

Ingredients

CRUST

• 1 1/4 cup (167g) vanilla wafer crumbs
• 1/4 cup (56g) salted butter, melted
• 1 1/2 tbsp (20g) sugar

CHEESECAKE FILLING

• 8 oz (226g) cream cheese, room temperature
• 16 oz (452) mascarpone cheese, room temperature
• 1/4 cup (52g) sugar
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 2 tsp vanilla extract

KAHLUA MIXTURE*

• 3 tbsp (45ml) warm water
• 2 tbsp (30ml) instant espresso powder
• 1 cup (240ml) Kahlua
• 12 ladyfingers

KAHLUA WHIPPED CREAM

• 1 cup (240ml) heavy whipping cream, cold
• 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
• 10 tbsp (73g) powdered sugar
• Cocoa, optional

Instructions

CRUST :

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.

FILLING :

1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
12. Refrigerate the cheesecake until ready to serve.

* For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:

1. 1 cup hot water
2. 4 tbsp instant espresso powder
3. 4 tbsp sugar

recipe adapted >>>>>  here

Recipes Cookbook - Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.

Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!



Ingredients : 

• (1) cup veggie stock (pre-made or store-bought is fine)
• (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
• (1/4) tsp salt
• (1/4) tsp soy sauce
• (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
• (1/4) cup medium soft tofu, rinsed and cubed
• (1) scallion, sliced diagonally, greens only
• (1/4) tsp Sambal Oelek
• (1/2) tsp toasted sesame oil
• (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
• Black sesame seeds for garnish

Instructions : 

1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Recipe Adapted : Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots @ inpursuitofmore

Recipes Cookbook - CHERRY PIE RECIPE

CHERRY PIE RECIPE |#Cherrypiefillingrecipeshomemade #Fallpies #Cherrypiefillingrecipes #Summerpies #Bestcherrypierecipe #Cherryhandpies #Cherrypiefillingrecipeshomemade #Cherrycrisprecipe #Piecrustdesignseasy #Latticepiecrust #Cherrycobblerrecipehomemade #Bestpiecrustrecipe

Ingredients

• pinch of salt
• 1 egg yolk
• 1/4 cup corn starch
• 3/4 cup sugar
• 2 refrigerated pie crusts
• 2 pounds fresh sweet cherries pitted
• 1 teaspoon vanilla
• 1 tablespoon water

Instructions

1. Preheat the oven to 400.
2. In a medium bowl, mix together the cherries, corn starch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.
3. Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
4. Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about 1/4 inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
5. Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
6. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
7. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

recipe adapted >>>>>  here

Recipes Cookbook - One-Skillet Chicken Parmesan Recipe For Dinner

One-Skillet Chicken Parmesan Recipe For Dinner |#Dinnerideaseasy #Foodrecipeseasy #Cookingrecipesfordinner #Easyhealthydinnerfortwo #Fancydinnerrecipes #Easydinnerrecipesfortwohealthy #Castironrecipeshealthy #Castironpizzaeasy #Castironskilletrecipes #Skilletpizza #Skilletmeals #Castironskilletcooki

Ingredients

• 2 large chicken breasts, halved lengthwise (to make 4 slices)
• 1 1/2 cups breadcrumbs
• 1 cup, plus 4 tablespoons grated parmesan cheese
• 2 tablespoons minced fresh basil
• 2 large eggs
• 1 teaspoon water
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 1 1/2 cups tomato sauce
• 8 ounce fresh mozzarella ball, sliced (or shredded)

Instructions

1. Preheat the oven to 350° F.
2. Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
3. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
4. Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.
5. Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden and crispy, 2-3 minutes per side. Remove all 4 slices and set on a plate.
6. Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.
7. Cover with remaining sauce, remaining Parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve Immediately with a side of pasta if desired.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake |#Lemoncheesecakerecipes #Peachcobblercheesecakerecipes #Easylemoncheesecake #Easydessertrecipes #Cakerecipes #Cakedesserts #Cheesecakerecipes #Nobakebrowniebattercheesecake #Dessertrecipes #Pumkincarmelcreamcheesepokecake #Sweetrecipes #Deliciousdesserts

Ingredients

• For thе Chocolate Chip Cооkіе Dоugh:
• ½ сuр (113 grаmѕ) unѕаltеd butter, softened
• ½ cup (99 grams) grаnulаtеd ѕugаr
• ½ cup (99 grаmѕ) light brоwn ѕugаr
• 2 tablespoons mіlk
• 2 teaspoons vanilla extract
• 1 сuр (142 grams) аll-рurроѕе flour
• ¼ tеаѕрооn salt
• ¾ сuр (170 grаmѕ) mini сhосоlаtе сhірѕ
For thе Cruѕt:
• 24 Orео cookies (whole сооkіе, filling іnсludеd), сruѕhеd іntо fіnе сrumbѕ
• 6 tаblеѕрооnѕ (85 grаmѕ) unѕаltеd buttеr, mеltеd
Fоr the Chееѕесаkе:
• 32 ounces сrеаm cheese, at room tеmреrаturе
• 1 cup (198 grаmѕ) granulated ѕugаr
• 2 tаblеѕрооnѕ аll-рurроѕе flоur
• Pіnсh of ѕаlt
• ½ cup (120 ml) hеаvу cream
• 1 tеаѕрооn vаnіllа еxtrасt
• 3 eggs
• 1 еgg yolk
• ½ сuр (113 grams) mіnі сhосоlаtе chips

Instructions

1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
2. Make the Chocolate Chip Cookie Dough: Using an electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until blended. Reduce the mixer speed to low and blend in the flour and salt, just until combined. Using a rubber spatula, stir in the mini chocolate chip. Scoop teaspoon-size portions of the dough and place on a large plate (you can roll them into smooth balls if you'd like, but it's not necessary). Place in the freezer while you prepare the rest of the cheesecake.
3. Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
4. Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the mini chocolate chips.
5. Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
6. After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.

RECIPE ADAPTED  >>>>>  here

Rated 4.4/5 based on 477 customer reviews

Recipes Cookbook - Blueberry Broccoli Spinach Salad

Blueberry Broccoli Spinach Salad | #Israelifood #Warmkalesaladwithgoatcheese #Eggsaladsandwich #Avocadodressingrecipe #Warmkalesaladrecipes #Healthyrecipes #Olivegardensaladingredients #Spinachstrawberrysaladrecipes #Strawberrywalnutsalad #Sidesaladrecipes #Fruitsalad #Summersalads

 

Ingredients

• 4 oz fresh baby spinach
• 1/2 cup chopped broccoli
• 1/2 a ripe avocado
• 1/4 cup blueberries
• 1/4 cup crumbled feta cheese
• 2-4 TBSP dried cranberries
• 2-4 TBSP roasted sunflower seeds (I used unsalted)
• black pepper to taste (optional)
• POPPY SEED RANCH DRESSING:
• 1/2 cup of plain greek yogurt or sour cream
• 1/4 cup of buttermilk extra if desired
• 1/4 cup good quality mayonnaise homemade or store bought
• 1 clove garlic
• 1/2 tsp lemon juice or white vinegar
• 1 tsp poppy seeds
• 1/2 tsp dried parsley
• 1/2 tsp dried dill
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/8-1/4 tsp garlic powder to taste
• 1/8 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Start with the dressing (skip if using premade)
2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
3. Peel 1 clove of garlic, then smash and mince it into a paste.
4. Season with salt.
5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
6. Pop in the fridge to chill for a few hours for flavors to set.
7. Wash + dry spinach.
8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
9. Toss with dressing and serve.
10. Season with black pepper, to taste.

recipe adapted >>>>>  here

Recipes Cookbook - Healthy Summer Squash Casserole

Healthy Summer Squash Casserole |#Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes #Easyvegetablesidedishes #Yellowsquashrecipescasserole #Southernsquashcasserole #Spinachzucchinirecipes #Summersquashrecipes #Healthysummersquashcasserole #Vegetablesides

Ingredients

• 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
• 2 ½ Tbsp olive oil
• 1 ¼ tsp salt divided
• ½ tsp pepper
• ⅓cup Parmesan cheese* grated
• ⅓ cup Panko breadcrumbs gluten-free
• ¼ tsp. garlic powder
• 2 Tbsp fresh parsley finely chopped

Instructions

1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼-inch slices.
3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray.
5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
10. Serve immediately with fresh parsley and enjoy!

Recipe adapted >>>>>  here