Recipes Cookbook - RASPBERRY PRETZEL SALAD

RASPBERRY JELLO PRETZEL SALAD |#Raspberrypretzeljellosalad #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Jellodessertrecipes #Strawberrypretzelsaladeasy #Strawberrypretzeljellosalad #Raspberrypretzeljellosalad #Rasberrypretzeldessert #Strawberryjellopretzeldessert #Strawberrypretzelsaladrecipe

Ingredients

• LAYER 1:
• 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
• 3/4 cup salted butter (melted, 12 Tablespoons)
• 3 Tablespoons sugar
• LAYER 2:
• 12 ounces cream cheese (softened)
• 3/4 cup sugar
• 8 ounces cool whip (softened, 1 container)
• LAYER 3:
• 2 cups boiling water
• 6 ounces raspberry jello (two 3-ounce boxes)
• 2 cups frozen raspberries

Instructions

1. Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake at 400 for 8-10 min. Refrigerate for 30 minutes or until cool.
2. In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Drop about 8 spoonfuls over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
3. Boil water in a small pan with jello. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until jello is firm, about 2 hours.

recipe adapted  >>>>>  here

Recipes Cookbook - Fudgy Raspberry Brownies

Fudgy Raspberry Brownies |#Misosoup #Vegansweets #Dessertrecipes #Veganbaking #Veganeating #Healthyrecipes #Healthydessertrecipes #Healthycookies #Healthysnacks #Healthydessertseasy #Glutenfreecookies #Flourlessdesserts

Ingredients

• 1 1/2 cup (250g) frozen raspberries (measured before defrosting)
• 8oz (225g) chocolate chips (I used semi-sweet)
• 1/4 cup (30g) cacao powder
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 tsp baking soda
• 1/2 cup oat flour (*see notes for paleo option)
• 1/2 cup (90g) frozen raspberries

Instructions

1. Preheat the oven to 350F.
2. Heat the frozen raspberries to room temp or warmer (or you can use fresh). I microwave them for about 2 minutes on high.
3. Blend on high until very smooth with no seeds remaining. If you have a smaller blender container, that works best here.
4. Melt the chocolate chips.
5. Add the melted chocolate along with the rest of the ingredients to the raspberry puree.
6. Blend until combined to form a thick batter (it will be thinner if you are using almond flour).
7. Stir in the 1/2 cup whole frozen raspberries.
8. Transfer the batter to a baking dish lined with parchment paper. Spread evenly and top with additional raspberries and chocolate chips.
9. Bake for 35-40 minutes at 350F.
10. Remove from the oven and cool for at least 30 minutes before cutting and eating. They will be softer and cakier when warm and become firm and fudgy as they cool (or chill them for extra fudgy texture!)

RECIPE ADAPTED >>>>>  here

Rated 4.8/5 based on 857 customer reviews

Recipes Cookbook - Mint Chocolate Chip Greek Yoghurt Popsicles

Mint Chocolate Chip Greek Yoghurt Popsicles |#Homemadepopsicles #Popsiclerecipes #Watermelonpizza #Dessertrecipes #Frozendesserts #Deliciousdesserts #Frozendesserts #Icecreampopsicles #Icecreamrecipes #Homemadepopsicles #Frozenyogurt #Dessertrecipes

Ingredients

• For the Popsicles
• 2 cups (480g) vanilla greek style yoghurt
• 1/2 cup (120ml) milk
• 1 - 2 teaspoons mint extract
• 2 tablespoons honey
• 1/2 cup (90g) chocolate chips
• Green food colouring
• For the Topping
• 1 cup (175g) milk chocolate, chopped
• 2 tablespoons (30g) coconut oil
• 1 teaspoon vanilla extract

Instructions

1. For the Popsicles
2. Whisk together the yoghurt, milk, mint extract, and honey.
3. Add in enough green food colouring to reach your desired shade.
4. Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
5. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
6. For the Topping
7. Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
8. When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Vegan & No Bake Chocolate Peanut Butter Cheesecake

Vegan & No Bake Chocolate Peanut Butter Cheesecake |#Dessertrecipes #Cookingrecipes #Glutenfreedesserts #Vegansweets #Cakerecipes #Sweetrecipes #Vegancheesecakerecipe #Vegandessertrecipes #Vegandessertvideos #Vegancakerecipes #Vegansweets #Veganbaking

Ingredients

• Crust:
• ½ cup raw pecans
• ½ cup dates pitted (don’t forget to remove the pits)!!
• 1 ½ TBS unsweetened cocoa powder
• 2 TBS unsweetened, shredded coconut
• 1 TBS honey or pure maple syrup
• ¼ tsp sea salt
Filling
• 1 cup roasted, unsalted cashews soaked for at least 1 hour
• 6 TBS pure maple syrup
• ¼ cup coconut oil melted
• ¼ cup unsweetened chocolate or semi-sweet chocolate chips, melted
• ¼ cup creamy peanut butter
• ½ cup coconut cream
• 1 tsp pure vanilla extract
• 2 TBS unsweetened cocoa powder
• ¼ tsp sea salt
Chocolate peanut butter topping:
• ¼ cup semi-sweet chocolate chips
• 2 TBS creamy peanut butter

Instructions

1. First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.
2. Crust:
3. Line a 6” round cake pan (deep) with parchment paper. Set aside.
4. Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
5. Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
6. Pour the mixture into the prepared pan and press it evenly into the bottom of the pan.
7. Put the pan with the crust in it in the refrigerator while you make the filling.
8. Filling:
9. In a microwave safe dish or in a small pan over medium-low heat melt together the peanut butter, chocolate, maple syrup and coconut oil until smooth. Set aside.
10. Place the soaked, rinsed and drained cashews and the coconut cream into the container of your Vitamix blender. Blend until smooth.
11. Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending.
12. Pour the filling into the prepared pan and evenly spread it over the crust.
13. Place the pan back in the refrigerator until it sets up and becomes solid (about 1-2 hours).
14. Topping:
15. Melt ¼ cup chopped semisweet chocolate or chocolate chips with 2 TBS peanut butter and stir until smooth. Evenly spread over firm filling. Return to fridge to set.
16. To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!

recipe adapted  >>>>>  here

Recipes Cookbook - Charlotte Cake Recipe

Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummycakes #Easydessertrecipes #Easypineapplecake #Strawberryupsidedowncake #Pinapplecake

Ingredients

• For the Raspberry Mousse:
• 10 oz 2 1/2 cups frozen raspberries
• 1/2 cup granulated sugar
• Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
• 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
• 3 cups heavy whipping cream
• 6 Tbsp confectioners powdered sugar
• For the Sponge Cake:
• 4 large eggs room temperature
• 2/3 cup granulated sugar
• 2/3 cup cake flour make your own with 2 ingredients!
• 1/4 tsp baking powder
• 7 oz pkg Lady Fingers
• 3-4 Tbsp raspberry preserves or jam
• For the Simple Syrup, stir together:
• 1 cup warm water
• 1 Tbsp fresh lemon juice
• 1 Tbsp sugar
• Topping/ Cake Decor for Charlotte Cake:
• 1 cup fresh raspberries and mint leaves for garnish

Instructions

1. Make the raspberry syrup first:
2. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
3. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
4. Make the Sponge Cake:
5. Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
6. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
7. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
8. Assembling the Charlotte Cake:
9. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
10. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
11. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
12. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

recipe adapted >>>>>  here

Recipes Cookbook - Pecan Pie Lasagna

Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdessertseasy #Bananapuddinglasagna #Pecanpiecobblerrecipe #Nobakedessertsquick #Pecanpiecupcakes #Pecanpiecake #Lemonblueberryiceboxcake

Ingredients

• FOR THE WHIPPED CREAM
• 2 (8-oz.) blocks cream cheese, softened
• 1/2 c. granulated sugar
• 1 c. heavy cream
FOR THE FILLING
• 4 1/2 c. whole milk
• 3 (3.4-oz.) packages vanilla pudding mix
• 2 tsp. vanilla
• 1/4 c. toasted chopped pecans
• 1/2 tsp. kosher salt
FOR THE TOPPING
• 1 1/2 c. toasted whole pecans
• 1/4 c. caramel, microwaved until pourable, plus more for garnish
• 1/2 tsp. cinnamon
• Pinch kosher salt
• 16 graham cracker sheets

Instructions

1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
5. Drizzle with additional caramel.

recipe adapted  >>>>>  here

Recipes Cookbook - Creamy Herb Chicken

Creamy Herb Chicken |#Creamycucumbersaladwithsourcream #Groundbeefrecipeseasy #Easymeals #Creamyherbchicken #Hamburgermeatrecipes #Cucumbersandwiches #Easychickenrecipes #Foodrecipes #Creamygarlicchicken #Chickenbreast #Garlicchickenrecipes #Dinnerideaseasy

Ingredients

• For The Chicken:
• 4 chicken breasts (pounded 1/2-inch thin)
• 2 teaspoons each of onion powder and garlic powder
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary*
• salt and pepper , to season
For The Sauce:
• 4 cloves garlic , minced (or 1 tablespoon minced garlic)
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary
• 1 cup milk (or half and half)*
• Salt and freshly ground black pepper , to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Melt In Your Mouth Chicken Bake

Melt In Your Mouth Chicken Bake |#Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchchicken #Ranchparmesanchicken #Healthydinnerrecipes #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketoporkchoprecipes #Dinnerideaseasy #Dinnerrecipesforfamilymaindishes

Ingredients

• 1 lb chicken breasts, boneless/diced
• 3/4 cup mayonnaise or Greek yogurt
• 1 cup Parmesan cheese, shredded
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Italian bread crumbs

Instructions

1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
3. Spread mixture evenly on top of chicken.
4. Sprinkle bread crumbs on top of mayonnaise mixture.
5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

Recipe has been adapted from >>>>>  here