Recipes Cookbook - SUPER MOIST VANILLA CAKE

SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla

Ingredients

• 2 3/4 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 3/4 cup Butter softened
• 6 tablespoons Vegetable Oil
• 1 1/2 cups Granulated Sugar
• 3 Eggs
• 2 Egg Yolks
• 1 tablespoon Vanilla Extract
• 1 cup Buttermilk

Instructions

1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
2. In a bowl, sift the flour, salt, and baking powder
3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
4. Add the oil and vanilla. Keep on mixing
5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
10. Cakes will be easier to frost after they are completely cooled 

recipe adapted >>>>>  here

Recipes Cookbook - Brownie Bottom Cheesecake with Raspberries +

Brownie Bottom Cheesecake with Raspberries + |#Donutrecipe #Minidesserts #Cakerecipes #Sweetrecipes #Cookingrecipes #Deliciousdesserts #3ingredientrecipes #Pokecakerecipes #Cheesecakerecipes #Layeredcoconutcreamcheesecakebars #2ingredientlemonbars #Newyorkstylecheesecakecupcakes

Ingredients

• Brownie base
• 2/3 cup good chocolate chopped
• 1/2 cup unsalted butter
• 1/2 cups packed brown sugar
• 3 large eggs
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla
Cheesecake
• 1 1/2 cups whipping cream
• 1/2 cup white chocolate chopped
• 1/4 cup milk or cream
• 16 oz cream cheese
• 1/2 cup powdered icing sugar
• 1 teaspoon vanilla
• 2 cups raspberries

Instructions

1. Brownie basePreheat oven to 350 degrees F. Lightly grease a 9" Springform pan and wrap the bottom with foil. Set aside.
2. In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
3. Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
4. CheesecakeWhip cream until stiff peaks form. Set aside.
5. In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
6. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
7. Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
8. Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF) |#Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Veganpastarecipes #Easyvegandinner #Veganroastedredpeppersauce #Vegancooking #Vegetarianrecipes #Butternutsquashrecipes

Ingredients

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp olive oil
• 2 medium shallots* (finely chopped)
• 4 cloves garlic* (finely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• 1 pinch red pepper flake (optional // for heat)
• 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
• FOR SERVING optional
• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

Instructions

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Recipe adapted >>>>>  here

Recipes Cookbook - Save Time And Make These Sheet Pan Pancakes

Save Time And Make These Sheet Pan Pancakes | #Sheetpancake #Cookingrecipes #Sheetpansuppers #Sheetpancooking #Brunchrecipes #Yummybreakfast #Potatocrustedquiche #Bisquicksheetpanpancakes #Cookingrecipes #Breakfastdishes #Breakfastcasserole #Brunchrecipes

Ingredients

• 4 cups pancake mix
• 4 eggs
• 2 cups milk
• 1 cup strawberries, sliced
• ½ cup blueberries
• 1 cup raspberries

Instructions

1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
7. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

• 8 tbsp Unsalted butter
• ⅓ c Swerve brown sugar substitute
• ⅓ c Heavy whipping cream
• 1 c Pecan halves
• ⅓ – ½ c Unsweetened coconut flakes
• ⅛ c Keto friendly chocolate chips
• Parchment paper

Instructions

1. Place the butter into a saucepan on the stove over medium heat.
2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
3. Stir in the heavy whipping cream until well combined.
4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
8. Place the cookies into the fridge for 30 minutes to an hour to harden.
9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Italian Cream Cake

Italian Cream Cake |#Cakerecipesfromscratch #Whitecakemixrecipes #Dessertrecipesvideos #Yummycakes #Oreocakeeasy #Hummingbirdcakerecipe #Italiancreambundtcake #Decadentcakes #Cakedesserts #Cupcakecakes #Yummycakes #Cakefrosting

 Ingredients

• 1/2cupbuttersoftened
• 1/2cupvegetable shortening
• 2cupsgranulated sugar
• 6egg yolks
• 2cupsself rising flour
• 1cupchopped pecans
• 1cupmilk
• 1teaspoonvanilla
• 16ouncescoconutabout 2 cups shredded sweetened coconut
• 6egg whitesbeaten to stiff peaks

   For the frosting

• 1/4cupbuttersoftened
• 8ouncescream cheeseat room temperature
• 1poundpowdered sugar
• 1teaspoonvanilla
• 1/2cupchopped pecans

Instructions

1. Preheat the oven to 350.
2. Grease and flour 3 8-inch cake pans. Set aside.
3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
4. Add the egg yolks and mix well.
5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
6. Stir in the vanilla, 1 cup of coconut and the pecans.
7. Fold in the egg whites carefully until no pockets remain.
8. Divide evenly between the three prepared pans.
9. Bake 25 minutes and turn out to a wire rack to cool completely
10. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool
11. For the frosting:
12. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
13. Spread between layers of cake and on top and sides.
14. Use your hands to press the toasted coconut all around the sides.
15. Sprinkle pecans over the top.

recipe adapted : here

Recipes Cookbook - Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili |#Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #Whitechickenchilislowcookereasy #Bestwhitechickenchili #Whitechickenchilislowcooker #Healthycrockpotrecipes #Whole30whitechickenchili #Paleowhitechickenchili #Dairyfreewhitechickenchili #Whole30slowcookerrecipes

Ingredients

• 1 ½ lb. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
• 1 medium onion, diced
• 1 medium bell pepper, any color; diced
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 2 cups organic chicken broth (or homemade bone broth)
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Instructions

1. Slow Cooker Directions :
2. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
3. Add broth and place lid on slow cooker.
4. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
5. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
6. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
7. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
8. Stovetop Directions :
9. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
10. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
11. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
12. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
13. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
14. Instant Pot Directions :
15. Select ‘Saute’ function on Instant Pot
16. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
17. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
18. Add garlic and spices and cook an additional 30 seconds or until fragrant.
19. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
20. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
21. Select ‘Manual’ setting and set cook time to 20 minutes.
22. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
23. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Cheeseburger Tots

Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

• 2 pounds extra lean ground beef, browned
• 1 can reduced fat cream of mushroom soup
• 1 8 oz tub of reduced fat sour cream
• 1 cup grated cheddar cheese
• 1 package of frozen tater tots

Instructions

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch pan with cooking spray.
3. Layer the beef of the bottom of the pan.
4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
5. Layer the cheese on top of the sour cream mixture.
6. Layer the tater tots on top of the cheddar.
7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake | #Snickerdoodlecheesecakebars #Peanutbuttercuppokecake #Raspberrydesserts #Cupcakecakes #Lemonraspberrycake #Lemonraspberrycheesecakebars #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Barsrecipes #Strawberrypierecipeeasy #Cupcakecakes #Peanutbuttercuppokecake

Ingredients

• 20 vanilla sandwich cookies , such as Golden Oreos
• 1/4 cup unsalted butter , melted
• 2 pints strawberry ice cream , softened
• 3/4 cup heavy whipping cream*
• 8-10 large strawberries , cored and cut into pieces

Instructions

1. Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
2. Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
3. Mix together the crushed cookies and melted butter.
4. Press the mixture into the bottom of the prepared pan.
5. Spoon the ice cream over top top of the cookie crust and smooth the top.
6. Cover the pan and place in the freezer for at least an hour before serving.
7. When ready to serve, whip the cream until peaks form.
8. Spread the whipped cream over top of the ice cream and top with chopped berries.

recipe adapted >>>>>  here

Recipes Cookbook - Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles |#Breakfastideashealthy #Breakfastbowlshealthy #Wholefoodrecipes #Realfoodrecipes #Whole30recipes #Whole30breakfast #Paleodessert #Healthydinnerrecipes #Paleodinner #Lowcaloriemeals #Paleosnacks #Noomrecipes

Ingredients

• 3 cups grated sweet potato, about 1 large sweet potato
• 4 eggs whisked
• 1/4 cup chopped spring onions, use the green part only for low FODMAP
• 3 tablespoons coconut flour
• 1 teaspoon garlic powder, omit for low FODMAP
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• coconut oil for greasing the waffle iron

Instructions

1. Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
2. Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
3. Grease your waffle iron, well.
4. Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
5. Continue to until the batter is gone. This should make about 4 waffles

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting |#Homemadecupcakerecipes #Homemadechocolatecupcakes #Chocolateicingrecipe #Chocolatecreamcheeseicing #Chocolatefrostingrecipe #Ketocreamcheesefrosting #Chocolatebuttercreamfrosting #Buttercreamfrostingrecipe #Bestchocolatefrosting #Homemadechocolateicing #Pipablecreamcheesefrosting #Cupcakefrosting

Ingredients

• 3 cups powdered sugar
• 1-2 tablespoons whipping cream as needed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened to room temperature
• 8 oz cream cheese softened
• 1/2 cup cocoa powder

Instructions

1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
   
2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
   
3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
   
4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
   
5. Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
6. If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about 1/4 cup at a time.
7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

recipe adapted >>>>>  here

Recipes Cookbook - AMAZING MEXICAN BREAKFAST CASSEROLE

AMAZING MEXICAN BREAKFAST CASSEROLE |#Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocasserole #Breakfastforacrowd #Chilaquilesrecipemexican #Brunchideas #Veggiebreakfastcasserole #Vegetarianbreakfastcasserole #Vegetableeggcasserole #Chilaquilesrecipebreakfast

Ingredients

• 1.25 pounds ground sausage* or Mexican chorizo
• 1 small white onion, peeled and diced
• 1 poblano or green bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 (15-ounce) jar red or green salsa (approx. 2 cups)
• 1 (15-ounce) can black or pinto beans, rinsed and drained
• 2/3 cup whole-kernel corn, frozen or canned
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 12 large eggs
• 1/3 cup milk
• 8 corn tortillas, halved
• 3 cups shredded Mexican-blend cheese
• optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

Instructions

1. Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
   
2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
   
3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
   
4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
   
5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
   
6. Alright, time to layer up all of the ingredients! Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
   
7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
   
8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!

recipe adapted >>>>>  here

Recipes Cookbook - Avocado Bacon and Eggs

Avocado Bacon and Eggs | #Avocadobaconandeggs #Healthyeating #Healthysnacks #Yummyfood #Cookingrecipes #Lowcarbrecipes #Ketosnacks #Breakfastideas #Avocadobaconandeggs #Healthybreakfastrecipes #Yummybreakfast #Breakfastdishes

Ingredients

• 1 medium avocado
• 2 eggs
• 1 piece bacon cooked and crumbled
• 1 tbsp low-fat cheese
• pinch salt

Instructions

1. Preheat oven to 425.
2. Begin by cutting the avocado in half and removing the pit.
3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
5. Cook for 14-16 minutes. Serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - CREAMY LEMON CHICKEN PICCATA

CREAMY LEMON CHICKEN PICCATA |  #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Chickendinner #Garlicchicken #Fooddishes #Chickenbreast

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• salt and pepper to taste
• ¼ cup all purpose flour
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup chicken broth
• 2 whole Lemons
• ¾ Cup Heavy Cream
• ¼ cup capers
• Chopped parsley, for garnish
• 1 pound Angel Hair Pasta

Instructions

1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

recipe adapted >>>>>  here

Recipes Cookbook - Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinnerrecipes #Pastadishes #Cookingrecipes #Yummydinners #Pastanoodles #Yummyfood #Comfortfood

Ingredients

• 8 oz fettuccine
• 1/2 lb chicken, cut into pieces
• 1 tbsp olive oil
• 1 garlic cloves, finely chopped
• 16 oz jar roasted peppers
• 1/2 cup Half&Half (or heavy cream)
• 1/4 cup chopped fresh parsley
• salt and pepper
• grated Parmesan cheese to garnish

Instructions

1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
3. Add garlic and cook for about 30 seconds.
4. Add chopped and blended peppers and Half&Half.
5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Baked Firecracker Chicken

Baked Firecracker Chicken | #Grilledhawaiianchicken #Grilledhawaiianstuffedchicken #Bakedfirecrackerchicken #Hawaiianrecipes #Grilledstuffedchickenrecipes #Cashewchickenlettucewraps #Bakedfirecrackerchicken #Ovenbakedchicken #Bbqsalmonrecipes #Firecrackershrimp #Firecrackerchickenrecipe #Bakedchickenrecipesoven

Ingredients

• 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
• 1/2 cup brown sugar or honey
• 1 tablespoon soy sauce (gluten-free for gluten-free)
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, grated
• 1 pinch red pepper flakes
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts
• salt and pepper to taste

Instructions

1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
4. Enjoy with the remaining sauce!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Blueberry Hand Pies

Blueberry Hand Pies | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Recipes Cookbook - Healthy Slow Cooker Chicken Potato Soup

Healthy Slow Cooker Chicken Potato Soup |#Cookingrecipes #Chickenpotatosoup #Potatosoupcrockpot #Slowcookerchickenpotatoes #Slowcookerchickenhealthy #Chickencrockpotrecipes #Souprecipesslowcooker #Sausagepotatosoup #Sausagesouprecipes #Cookingrecipes #Crockpotdinner #Crockpotslowcooker

Ingredients

• 4 slices bacon chopped (could be low fat turkey bacon)
• 1 large onion, peeled and chopped
• 3 garlic cloves, minced
• 3 pounds russet potatoes, peeled and sliced thin
• 1 1/2 pounds boneless skinless chicken breast
• 2 cups sliced carrots
• 2 cup sliced celery
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/3 cup fresh chopped parsley
• Salt and pepper

Instructions

1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
3. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
4. Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
5. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

recipe adapted  >>>>>  here

Recipes Cookbook - Cinnabon Frosting

Cinnabon Frosting |#Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Ingredients

• 1 pound Margarine or butter
• 1 pound cream cheese
• 2 pound confectioners sugar AKA powdered sugar
• 2 teaspoons lemon juice
• 2 teaspoons pure vanilla extract

Cinnabon Frosting |#Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Instructions

1. Allow margarine and cream cheese to reach room temperature.
2. Beat cream cheese and margarine together in a bowl with a stand mixer. Slowly add in all powdered sugar. Scrape down the sides of the bowl occasionally with a spatula.
3. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

Cinnabon Frosting |#Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Recipe adapted >>>>>  here

Recipes Cookbook - Sticky and Crispy Orange Chicken

Sticky and Crispy Orange Chicken |#Foodrecipesvideos #Sweetandsourchickeneasy #Generaltsosauce #Chinesefoodrecipesvideos #Cookingrecipesvideos #Homemadechinesefood #Chickenlomeinrecipe #Crockpotrecipes #Lomeinnoodles #Lomeinrecipeeasy #Chowmeinrecipe #Easydinnerrecipes

Ingredients

• Crispy Chicken
• 2 large chicken thighs, boneless and skinless
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1/2 cup cornstarch
• 1 1/2 cups flour
• 1 egg
• 1 tablespoons oil
• 1 ¼ cups water
• 3-4 cups oil , for frying depending on the size of your pan
Orange Sauce
• ¼ cup orange juice
• 1 teaspoon orange zest
• 2 tablespoon soy sauce
• ¼ cups rice vinegar, or white vinegar
• ½ cup brown sugar
• 2 teaspoon garlic, minced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon oil

Instructions

1. Cut chicken thighs or chicken breasts into 1-inch cubes.
2. In a medium-large bowl, mix together cornstarch, flour and salt & pepper.
3. Add the egg, oil and water. Whisk until smooth.
4. Add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge.
5. In a medium-large saucepan, heat the oil to 350˚F (177˚C).
6. Add the marinated chicken cubes in batches and deep fry them for 3-5 minutes until golden brown.
7. Remove to a paper towel-lined plate and cover with foil to keep warm.
8. In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest.
9. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant.
10. Add in the sauce mixture and stir to combine.
11. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick, about 5 minutes.
12. Add back the fried chicken and toss to coat completely!
13. Garnish with sesame seeds and green onions. Serve and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP |#Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe

Ingredients

• 1 (10 oz.) bag fresh baby spinach, roughly chopped
• 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
• 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
• 1 cup light sour cream or plain Greek yogurt
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely-chopped white or red onion
• 4 cloves garlic, minced
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Instructions

1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

Recipes Cookbook - SICILIAN CHICKEN SOUP RECIPE

SICILIAN CHICKEN SOUP RECIPE |#Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Peachcobblerwithcakemix #Cannedpeachcobblerrecipe #Chickensouprecipes #Carrabbaschickensoup #Poblanopepperrecipes #Sicilianchickensoupcarrabbas #Tuscanysoupolivegarden #Mamamandola'ssicilianchickensoup

  Ingredients

• 2 1/2 lbs. split chicken breast with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium carrots, peeled + diced
• 1 large green bell pepper, cored + diced
• 2 medium russet potatoes, peeled + diced
• 1 (14.5 oz) can diced tomatoes (I used no salt added)
• 2 dry bay leaves
• 2 large (or 4 small) garlic cloves, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup dry ditalini pasta
• salt and pepper

Instructions

1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
3. Add pasta to the soup pot and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
5. Discard the bay leaves. Stir in parsley and serve

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - EASY KETO LASAGNA BAKE | DITCH THE NOODLES!

Easy Keto Lasagna Bake | Ditch the Noodles! |#Simpleketorecipes #Lowcarblasagna #Bestketorecipes #Ketofriendlyrecipes #Stuffedhamburgers #Noodlelesslasagnaketo #Easyketomeals #Ketoenchiladas #Bestketorecipes #Simpleketorecipes #Ketorecipeseasydinners #Easyketolasagna

Ingredients

• 1 lb Ground Beef
• 1/2 lb Italian Sausage
• 1/4 cup chopped white onion
• 1 1/2 cup Marinara Sauce
• 3/4 tsp Garlic Powder, divided
• 1 tsp Oregano, divided
• 1/2 cup Ricotta Cheese
• 1 cup Shredded Mozzarella, divided
• 2/3 cup Parmesan Cheese, divided
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400 degrees.
2. In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
3. Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
4. In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.
5. Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
6. Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired. Serve warm.

Recipe has been adapted from >>>>>  here

Rated 4.8/5 based on 431 customer reviews

Recipes Cookbook - Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipes #Dietrecipes #Healthyeating #Healthysnacks #Easydinnerrecipeshealthy #Healthyeating #Healthydinnerrecipeseasy #Healthydinnerrecipesfortwo #Healthydinnerrecipesforfamily

Ingredients

• Cilantro Lime Chicken:
• 1.5 lb. boneless chicken breast
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Avocado Salsa:
• 4 avocados, diced
• 1/2 cup fresh cilantro, diced
• 3 tablespoons lime juice
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 garlic clove, minced
• salt to taste

Instructions

1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
4. To make the avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
5. Top Cilantro Lime Chicken with fresh Avocado Salsa.

recipe adapted >>>>>  here

Recipes Cookbook - Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

• For the cake:
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb
• For the streusel topping:
• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

recipe adapted >>>>>  here

Recipes Cookbook - S'mores Cookie Bars

S'mores Cookie Bars |#Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes

Ingredients

• 1/2 cup butter, softened
• 2/3 cup light brown sugar
• 1 egg
• 1 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cups All-Purpose Flour
• 3/4 cup fine graham cracker crumbs
• 1/2 cup marshmallow cream
• 1/2 cup chocolate semi-sweet chocolate chips

Instructions

1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
2. Beat together the butter and sugar. Mix in the egg and vanilla.
3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Cajun Roasted Cauliflower Steaks with Chimichurri

Cajun Roasted Cauliflower Steaks with Chimichurri |#Healthyvegetarianrecipes #Asianvegetarianrecipes #Vegancauliflowerrecipes #Veganstickysesamecauliflower #Cauliflowerrecipesasian #Asianveganrecipes #Ketocrackchickencasserole #Chocolatecinnamonrolls #Ketoairfryerrecipes #Lowcarbcrackchickencasserole #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole

Ingredients

Cajun Cauliflower:
• 2 tsp oil
• 1 tsp lemon juice
• 1/2 to 3/4 tsp salt , if using store bought cajun blend, it might already be salted, so you will need 1/4 tsp
• 1 small head of cauliflower , sliced into 1/2 inch thick slices or chopped into medium size florets
• 2 tbsp cajun spice blend ( 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
Chimichurri sauce:
• 1/4 tsp (0.25 tsp ) black pepper
• 2 tbsp (2 tbsp ) or more avocado for creamyness optional
• 1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
• 2 tbsp (2 tbsp ) extra virgin olive oil
• juice of 1 lime
• 1/4 tsp (0.25 tsp ) salt
• 1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
• 1/4 cup (0.25 g) basil packed or use cilantro
• 6 cloves (6 cloves ) of raw garlic more the merrier

Instructions

1. Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )


2. Rub oil and lemon juice all over the slices or florets.


3. Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.


4. Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.


5. Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.


6. Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

recipe adapted >>>>>  here

Recipes Cookbook - Banana Cheesecake Rollups

Banana Cheesecake Rollups | #Pecancreamcheesebars #Bananacheesecake #Cookingrecipes #Easycheesecakerecipes #Nobakedesserts #Sweetrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Sweetrecipes #Yummycakes #Cakedesserts

Ingredients

• 8 oz. cream cheese
• 3/4 cup of sugar
• 1/2 tsp vanilla
• 1/2 cup of brown sugar
• 2 cans of crescent rolls
• Topping:
• 1/2 cup of sugar
• 1 stick of butter

Instructions

1. Combine cream cheese, sugar and vanilla in a bowl and mix on high.
2. Once mixed, unroll your crescent rolls and take your first corner. Starting at the largest end, add a tablespoon of cheesecake mixture, next sprinkle some brown sugar on top, then add a half of banana on top.
3. Tuck the edges over top of the banana and then rollup.
4. Repeat this until you’ve used up all the pieces of crescent roll. Then start to prepare your topping.
5. Melt your butter and then add sugar and gently stir. Then spoon topping over top of your rollups until nicely covered.
6. Bake in oven for 15-18 minutes until golden brown and cooked through. Once baked, sprinkle some powdered sugar over top and serve warm.
7. They’re super good with a cup of coffee..
8. Enjoy and let me know what you think if you try them!

recipe adapted >>>>>  here

Recipes Cookbook - Cabbage Lasagna

Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbagelasagnalowcarb #Ketogroundbeefrecipes #Cabbagelasagnarecipes #Lowcarbgroundbeefrecipes #Ketodinnerrecipes #Lowcarbmeals

Ingredients

• 1 large head cabbage, leaves separated
• 2 tbsp. extra-virgin olive oil, plus more for baking dish
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. ground beef
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. balsamic vinegar
• 1/4 c. torn basil leaves
• Kosher salt
• Freshly ground black pepper
• 3 c. ricotta
• 2 eggs, beaten
• 1/4 c. grated Parmesan, plus more for serving
• 3 c. shredded mozzarella

Instructions

1. Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry. If desired, use a paring knife to remove thicker ribs of cabbage leaves.
2. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
3. In a medium bowl, combine ricotta, eggs, and Parmesan.
4. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
5. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

recipe adapted  >>>>>  here

Recipes Cookbook - Chocolate Peanut Butter Keto Fat Bomb Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe |#Ketosnacks #Ketosweets #Ketodessertrecipeseasy #Ketocheesecakerecipes #Easyketocheesecake #Ketostrawberrycheesecake #Ketofatbombs #Ketoorangechicken #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketopeanutbuttercups #Ketodinnerrecipes

Ingredients

• Chocolate Layer
• 2 tbsp melted coconut oil
• 4 tbsp peanut or almond butter
• 1-4 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
• 1/4 tsp vanilla extract
• 1/4 tsp stevia drops can also use stevia powder
• Peanut Butter Layer
• 2 tbsp coconut oil melted
• 4 tbsp peanut or almond butter
• 1/4 tsp vanilla extract
• 1/4 tsp stevia drops can also use stevia powder

Instructions

1. Chocolate Layer
2. Combine all ingredients from Chocolate layer. Stir until smooth.
3. Fill mini muffin cups halfway. Freeze for 10 minutes.
4. Peanut Butter Layer
5. Combine all ingredients from peanut butter layer. Stir until smooth.
6. Fill mini muffin cups the rest of the way.
7. Freeze until firm.
8. Store frozen. Makes approximately 12 small bombs.

Recipe adapted >>>>>  here

Recipes Cookbook - CHOCOLATE QUINOA CRISPS

CHOCOLATE QUINOA CRISPS |#Tastydishes #Dessertrecipes #Ketochickencasserole #Goodfood #Peanutbutterfatbombs #Easysoftflatbreadrecipe #7layerbars #Snickerdoodlecheesecakebars #Raspberrydesserts #Nobakeraspberrycheesecake #Rasberrycheesecake #Brownsugartoffeeblondiebars

Ingredients

• 1/2 cup refined coconut oil, melted
• 1/4 cup agave nectar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 cup puffed quinoa

Instructions

1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
2. Fold in the puffed quinoa.
3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
4. If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
5. Use your fingers to gently press the tops to flatten them out.
6. Pop in the fridge or freezer for 1 hour until harden.
7. Transfer to a bag or container and store in the fridge until you’re ready to eat!

  Recipe adapted >>>>>  here

Recipes Cookbook - BLT Balsamic Chicken Avocado Salad

BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupandsalad #Cajunbuttersteakbites #Cajunrecipes #Beefrecipes #Chickenbroccoliricecheesecasserole #Macaronisaladrecipe #Brocollirecipes

Ingredients

• Balsamic Dressing / Marinade:
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons water (or more oil if you wish)
• 2 teaspoons Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon honey
• 1/4-1/2 teaspoon salt (adjust to your tastes)
• 4 skinless and boneless chicken thigh fillets (or breast fillets)
• Salad:
• 5 ounces |150g bacon , diced and trimmed of all fat
• 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
• 2 tomatoes , chopped
• 1 red onion , thinly sliced
• 1 avocado , sliced
• 1/4 cup crumbled feta cheese
• extra Italian seasoning
• salt and pepper , to taste

Instructions

1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
3. Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
4. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

recipe adapted >>>>>  here

Recipes Cookbook - French Onion Chicken

One Pan French Onion Chicken |#easydinnerrecipe #easychickenrecipe #familyfriendlymeal #onepanmeal #Chicken_dinner_recipes #One_pan_dinners_chicken #Chicken_breast #One_pan_meals #Creamy_tuscan_chicken #Chicken_dinner_ideas

Ingredients

• 2 large Sweet Onions (sliced)
• 4 Tablespoons Butter
• (1) 14-ounce can Beef Broth
• 4 Chicken Breasts (pound to uniform size)
• 2 Tablespoons Olive Oil
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Thyme
• 1 1/2 Tablespoon Cornstarch (or Flour)
• 4 Slices Provolone Cheese
• 4 Slices Swiss or Mozzarella Cheese
• Parsley or Fresh Herbs to garnish
• 1/2 cup Shredded Parmesan Cheese (optional)

Instructions

1. Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
2. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
3. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
4. Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. 
5. Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 

recipe adapted >>>>>  here

Recipes Cookbook - Avocado Tuna Melt Bagels

Avocado Tuna Melt Bagels |#Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdinnerrecipes #Ketosnacks #Avocadomuffins #Spicyavocadohummus #Avocadocrabboats #Avocadorecipeshealthy #Stuffedavocadohealthy

Ingredients

• 2 Bagels
• 2 cans Tuna, drained (approx 185g each)
• 2 Tomatoes, sliced
• 1 Avocado,sliced
• 2 hefty tbsp Mayo
• 1 tsp Dijon Mustard
• 1 Green Onion, finely diced
• 1 tbsp Fresh Parsley, finely diced
• 1/4 tsp Garlic Powder
• 1/8 tsp Cayenne Pepper
• 4 pinches Cheddar Cheese, grated
• Lemon Juice, to taste
• Salt & Black Pepper, to taste

Instructions

1. In a bowl, combine your Tuna, Mayo, Mustard, Onion, Parsley, Garlic, Seasoning, Cayenne Pepper and Lemon Juice. Place to one side.
2. Half, destone and slice your Avocado into evenly sized strips (8 strips per half). Half your Tomatoes and slice to similar thickness. You should end up with 16 slices of Avocado and 16 slices of Tomato.
3. Evenly slice your bagels in half and toast either under the grill or in toaster.
4. Assemble by placing a a slice of Avocado on the bagel, then a Tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface.
5. Sprinkle a little Salt and Pepper and drizzle a bit of Olive Oil. Top with Tuna then finish with Cheese.
6. Grill unto golden and bubbly on top. Serve with an extra squeeze of Lemon Juice and a sprinkle of Parsley.

recipe adapted  >>>>>  here

Recipes Cookbook - Pineapple Pie

Pineapple Pie |#Pineapplecreamcheesedessert #Pineapplepudding #Pineapplecake #Easynobakedesserts #3ingredientdesserts #Pineapplepierecipes #Pineapplecobblerrecipes #Easypierecipes #Chocolatedesserts #Pineapplepierecipes #Peachesandcreampie

Ingredients

• 1 250g package of cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 tbsp cornstarch
• 1/2 cup sugar
• 1 cup crushed pineapple, with juice
• 1 unbaked frozen pie shell

Instructions

1. Preheat oven to 400F.
2. In a large bowl, beat together cream cheese, 1/2 cup sugar, salt, eggs, milk and vanilla extract. Set aside.
3. In a small saucepan, stir together cornstarch, 1/2 cup sugar and crushed pineapple. Bring to a boil and boil for 2 minutes, stirring constantly. Let cool a few minutes and then pour into pie shell.
4. Pour cream cheese mixture on top of pineapple mixture. Bake for 10 minutes then reduce heat to 325F and bake an additional 50 to 55 minutes, or until center is set.
5. Let cool before serving.

  Recipe adapted >>>>>  here

Recipes Cookbook - Crispy Lemon Cauliflower Recipe

Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflowerrecipes #Asparagusrecipes #Veganstirfrynoodles #Breadedasparagusbaked #Ricenoodlerecipesvegan #Sesamegarlicnoodles #Vegannoodlesasian

Ingredients

• 1/2 large head cauliflower
• 1/4 cup milk of choice
• 1/4 cup fine cornmeal or flour
• 1-2 tsp oil
• 1/2 cup panko breadcrumbs, regular or gf
• 1/4 cup vegetable broth
• 1 1/2 tbsp lemon juice
• 2 1/2 tbsp pure maple syrup, honey, or agave
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp minced garlic
• 1/8 tsp salt
• 1/8 tsp powdered ginger
• 2 tsp cornstarch or arrowroot
• lemon zest, optional for garnish

Instructions

1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. 
2. Preheat oven to 425 F. 
3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
4. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. 
5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

Recipe Adapted : here

Recipes Cookbook - Pineapple Mango Lemonade

Pineapple Mango Lemonade |#Smoothiedrinks #Yummydrinks #Cocktaildrinks #Summerdrinks #Fundrinks #Healthydrinks #Refreshingdrinks #Yummydrinks #Healthydrinks #Cocktaildrinks #Smoothiedrinks #Colddrinks

Ingredients

• 1 1/4 cups freshly squeezed and strained lemon juice, chilled
• 3 1/2 cups cold water
• 3/4 cup +2 Tbsp granulated sugar
• 1 (46 oz) can Dole Pineapple juice, chilled
• 1 (32 oz) bottle Mango nectar (100% juice), chilled
• Frozen pineapple chunks or mango chunks (optional)
• Ice

Instructions

1. In 1 gallon pitcher or larger whisk together lemon juice, water and sugar until sugar has dissolved.
2. Stir in pineapple juice and mango nectar. Add pineapple and mango chunks and ice. Serve cold.

  recipe adapted >>>>>  here

Rated 4/5 based on 327 customer reviews

Recipes Cookbook - Cheeseburger Tater Tot Casserole

Cheeseburger Tater Tot Casserole #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

• 2 pounds extra lean ground beef, browned
• 1 can reduced fat cream of mushroom soup
• 1 8 oz tub of reduced fat sour cream
• 1 cup grated cheddar cheese
• 1 package of frozen tater tots

Instructions

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch pan with cooking spray.
3. Layer the beef of the bottom of the pan.
4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
5. Layer the cheese on top of the sour cream mixture.
6. Layer the tater tots on top of the cheddar.
7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Recipes Cookbook - DELICIOUS OVEN COOKED BARBECUE BRISKET

DELICIOUS OVEN COOKED BARBECUE BRISKET | #DELICIOUS #OVEN #COOKED #BARBECUE #BRISKET #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

• 5-6 pounds brisket
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion salt
• 2 ounces liquid smoke
• 1 ounce Worcester Sauce
• 1 cup prepared Barbecue sauce (your choice)

Instructions

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
4. Cool and slice into thin pieces.

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Cupcakes with Caramel Frosting

Chocolate Cupcakes with Caramel Frosting |#Cupcakesideas #Cookiedoughcupcakes #Saltedcaramelcupcakes #Saltedcaramelfrosting #Cupcakemuffins #Dessertrecipes #Chocolatecupcakesmoist #Cupcakecakes #Cupcakesideas #Cookiedoughcupcakes #Chocolatecupcakesfromscratch #Strawberrybuttercreamfrosting

Ingredients

• Chocolate Cupcakes
• 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil , or canola
• 3/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• 1/4 cup boiling water
Salted Caramel Sauce
• 1 cup white sugar
• 1/3 cup unsalted butter , cut into 5-6 pieces
• 1/2 cup whipping cream , cannot be substituted for milk
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt
Caramel Frosting
• 3/4 cup unsalted butter , softened
• 3 cups powdered sugar
• 1/2 cup salted caramel sauce
• 2-3 tablespoons cream , as needed

Instructions

1. Chocolate Cupcakes :
2. Preheat the oven to 350F degrees. Line a muffin pan with muffin papers.
3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
4. In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minutes). Carefully beat in the buttermilk.
5. Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
6. With the mixer on low speed, carefully beat in the boiling water.
7. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
8. Bake for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
9. Salted Caramel Sauce :
10. Add the sugar to a medium saucepan over medium heat.
11. Heat the sugar while whisking constantly. After a while it will form lumps - then turn into a smooth amber colored liquid.
12. Gently whisk the mixture until it's smooth and dark amber color. Be careful or else your caramel can burn.
13. Carefully whisk in the chopped butter until it's fully melted (it will bubble up).
14. Remove the pan from the heat and whisk in the whipping cream.
15. Then stir in the vanilla extract & salt.
16. Caramel Frosting :
17. In a large bowl beat the butter until fluffy (about 2 minutes).
18. Beat in 2 cups of powdered sugar, starting with the mixer on low and then turning it up to medium as it incorporates.
19. Mix in 1/2 cup salted caramel sauce (you won't need all that you made). It must be 100% cooled before adding it into the frosting.
20. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
21. Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce.

recipe adapted  >>>>>  here