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

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

recipe adapted >>>>>  here

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
Batter and Frying
• 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
Serving - optional
• 1/4 cup powdered sugar
• chocolate or caramel sauce

Instructions

1. Cookie Dough :
2. Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
3. In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
4. Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
5. Freeze the balls for 15-30 minutes while you make the batter.
6. Batter :
7. In a medium bowl, mix together flour, baking powder, salt and sugar.
8. Add milk and oil and whisk until smooth.
9. Deep Frying :
10. Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
11. 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.
12. Drizzle with optional topping and dust with powdered sugar before serving.

RECIPE ADAPTED  >>>>>  here

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

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

Recipe adapted >>>>>  here

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

1. Cook Potatoes:
2. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
3. Stir and cook for 6-8 hours on low or on high for 3-4 hours.
4. Roux Mixture:
5. 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.
6. 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.
7. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
8. Or make the Cornstarch Mixture:
9. 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.
10. 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.
11. After the Thickening Mixture was added:
12. 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.
13. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
14. 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.
15. 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.
16. Serve:
17. Serve warm, garnished with bacon, cheese, green onions and sour cream.
18. The soup can be refrigerated for up to 3 days.
19. 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

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

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

Recipe adapted >>>>>  here

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

1. 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. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. 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. 
4. 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

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

1. 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.
2. Store covered in the refrigerator.

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

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

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

1. Into large bowl, measure cereal; set aside.
2. 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.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe adapted >>>>>  here

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

1. Preheat oven to 425.
2. 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.
3. In medium bowl add your baking bar and butter and melt in microwave.
4. Whisk in your powdered sugar until combined.
5. Add in your eggs and egg yolks until blended.
6. Lastly add in your flour until mixed.
7. In small bowl stir together peanut butter and Butterfinger baking bits.
8. Fill each ramekin half way with batter.
9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
10. Top with remaining batter to cover.
11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
12. Remove from oven and let sit a few minutes before turning out onto a plate.
13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

RECIPE ADAPTED  >>>>>  here

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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

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