Recipes Cookbook : December 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.