Recipes Cookbook - Chocolate Caramel Pecan Turtles Recipe

#Marthawashingtoncandy #Divinitycandyrecipe #desserts #Marthawashingtoncandyrecipe #Dessertrecipes #Grandmasrecipes #Dessertrecipes #Candycookies #Sweetstreats #food #Sweetrecipes #Deliciousdesserts

 

 

Ingredients

• 3 cups whole pecans
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• dash salt
• 7 oz sweetened condensed milk (half of a 14 oz can)
• 1/2 tsp vanilla
• 1 1/2 cups chocolate chips (I used milk chocolate chips)
• 1/2 tsp vegetable oil or shortening

Instructions

1. Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
2. Combine butter, brown sugar, corn syrup, and salt in a 6 quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
3. Continue cooking and stirring till mixture reaches 235-240 degrees. I like to use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.
4. Quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans. Let sit to harden.
5. Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours, or till hardened.

RECIPE ADAPTED >>>>>  here

Rated 4.9/5 based on 329 customer reviews

Recipes Cookbook - LOW CARB CROCK POT CHICKEN FAJITA SOUP

LOW CARB CROCK POT CHICKEN FAJITA SOUP | #LOWCARB #CROCKPOT #CHICKENFAJITA #SOUP #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Ketogenicdiet #Lowcarbketo #Ketosoup #Nocarbdiets #Ketodietrecipes #Chickenfajitasoup #Fajitasouprecipe #Ketogenicrecipes

Ingredients

• 2 lbs boneless skinless chicken breasts mine were frozen
• 2 cans of diced tomatoes 10 oz
• 2 cups of chicken broth
• 2 tablespoons of taco seasoning I used homemade
• 2 teaspoons of minced garlic
• 1/2 cup of onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped

Instructions

1. Combine all the ingredients in the crockpot.
2. Cook on low for 6-8 hours.
3. Shred and chop the chicken.
4. Stir to combine the flavors.

recipe adapted >>>>>  here

Recipes Cookbook - SIMPLE HEALTHY VEGAN BREAKFAST TOAST THAT ISN’T BORING

#Breakfastfortwo #Veganeating #Breakfastrecipes #Cookingrecipes #Veganfoods #Veganbreakfastrecipes #Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Veganfoods #Vegetarianrecipes

Ingredients

• 1 piece of toasted whole grain bread
• 2 tablespoons of peanut butter You can use any nut butter
• ½ of an apple – thinly sliced with the skin on
• 1 or 2 teaspoons of ground cinnamon
Spicy Mexican Avocado Breakfast Toast
• 1 piece of toasted whole grain bread
• 2 to 3 tablespoons of warm vegan refried beans
• 3 slices of tomato
• ½ cup of chopped spinach leaves
• ½ of a thinly sliced avocado
• A drizzle of sriracha or salsa
Banana Chia Chocolate Chip Breakfast Toast
• 1 piece of toasted whole grain bread
• ½ of a banana sliced
• 1 tablespoon of chia seeds
• 1 tablespoon of mini chocolate chips I use Enjoy Life brand

Instructions

1. Peanut Butter and Apple Breakfast Toast
2. Toast the bread, spread the peanut butter on the toast, fan the sliced apples over the top of the peanut butter and press in a bit so they stick, sprinkle the cinnamon over the top. Enjoy!
3. Spicy Mexican Avocado Breakfast Toast
4. Toast the bread, spread the warm beans on top of the toast, arrange the tomatoes and press in a bit so they stick, add the spinach, put the avocado on top of the spinach, garnish with a bit of sriracha or salsa if desired.
5. Banana Chia Chocolate Chip Breakfast Toast
6. NOTE: If you choose to use a nut butter put that on the toast before the banana.
7. Toast the bread, slice the banana over the top of the toast and press in a bit, sprinkle the chia seeds and chocolate chips over the banana. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Shrimp Quesadillas Recipe

Shrimp Quesadillas Recipe |#Shrimptacoswithcabbageslaw #Cookingshrimponstove #Seafoodlasagnarecipe #Howtocookshrimponthestove #Blackenedshrimptacos #Shrimpstovetop #Quesadillarecipeschicken #Shrimpquesadillarecipes #Chickenfajitarecipe #Tacotuesdayrecipes #Phillycheesesteakquesadilla #Chickenquesadillarecipes

Ingredients

• 1 pound uncooked medium shrimp peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 1/2 cup bell pepper chopped
• 2 cloves garlic minced
• 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
• 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
• 6-8 Medium flour tortillas

Instructions

1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
5. Serve with Sour cream, salsa, or guacamole.

Recipe adapted >>>>>  here

Recipes Cookbook - Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake |#Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

• 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
• 1/4 cup white sugar
• 6 tablespoons butter melted
• 1 package (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 6 milk chocolate flavored hot cocoa mixes with marshmallows
• 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
• 1/2 cup marshmallow fluff
• Optional garnish: Reddi Whip Spray

Instructions

1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
7. Pour the mixture into the pan on top of the Oreo crust.
8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Recipes Cookbook - Lemon Gooey Butter Cookies – From Scratch

Lemon Gooey Butter Cookies – From Scratch |#Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding #Dessertrecipes #Tiramisucupcakes #Paneragreentearecipepapaya #Dessertrecipes #Cookingrecipes #Cookierecipes #Deliciousdesserts

Ingredients

• 2¼ cups (270 g) unbleached all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 (8 oz or 226 g) package cream cheese, softened
• ½ cup (1 stick or 113 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar
• 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
• 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
• 1 teaspoon (5 ml) pure vanilla extract
• ⅛ teaspoon (a few drops) lemon oil
• ⅛ teaspoon natural yellow gel based food coloring
• 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
• 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
• 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies

Instructions

1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
5. Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

recipe adapted  >>>>>  here

Rated 4.4/5 based on 477 customer reviews

Recipes Cookbook - Pumpkin French Toast with Whipped Pumpkin Butter

Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

Ingredients

• 4 eggs
• ⅔ c. milk (whole, low-fat or skim)
• ½ c. pumpkin puree
• 1½ tsp. vanilla extract
• 1 tsp ground cinnamon
• 1 tsp. pumpkin pie spice
• 12 slices Texas toast, french bread, challah, croissant halves
• Whipped pumpkin butter:
• ½ c. (1 stick), salted or unsalted butter, room temperature
• ⅓ c. pumpkin puree
• 3 tbsp. maple syrup or honey
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ½ tsp. pumpkin pie spice

Instructions

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

recipe adapted >>>>>  here

Recipes Cookbook - Refreshing, Nourishing Vitamin Water

Refreshing, Nourishing Vitamin Water |#Vitaminwater #Healthydrinks #Healthyrecipes #Detoxdrinks #Flavoredwater #Fruitinfusedwater #Healthydrinks #Fruitinfusedwater #Fruitinfusedwaterrecipes #Detoxdrinks #Smoothiedrinks #Detoxwaterrecipes

Ingredients

• 2 cups watermelon , sliced into 1" cubes
• 1 lime , sliced
• 1 lemon , sliced
• 1/2 red grapefruit , sliced and quartered
• 1 medium cucumber , sliced
• 12 mint leaves
• 2 quarts water
• ice
• sparkling water (optional)

Instructions

1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
2. Place in the fridge and let infuse overnight.
3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
4. The vitamin water will stay fresh for a day or three.

Recipe adapted >>>>>  here

Recipes Cookbook - Pineapple Chicken and Rice

Pineapple Chicken and Rice | #Pineapplechickenandrice #Chickenwingrecipes #Cornandblackbeansaladrecipe #Sheetpanmeals #Cornblackbeansaladrecipe #Mexicansaladrecipes #Quickdinnerrecipes #Ricerecipesfordinner #Pineapplechickenwithrice #Teriyakichickeneasyrecipes #Chickenoverricerecipes #Summerdinnerrecipes

Recipes Cookbook - The best Keto Pancakes | Low Carb & High Fat

The best Keto Pancakes | Low Carb & High Fat |#Ketolemondesserts #Ketocreamcheeserecipes #Bestketotortillas #Ketobuttercake #Bestketobreakfast #Ketopancakescoconutflour #Ketojellofluff #Ketosnackseasysweet #Ketojellodessert #Ketobreakfasteasy #Easyketodessertrecipes #Ketofluffdessert

Ingredients

• 3 eggs
• 1/4 cup whipping cream
• 1/4 cup softened cream cheese
• 1/4 cup melted Butter I used Kerrygold
• 1/4 cup coconut flour
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tbsp sweetener or more to taste

Instructions

1. In a medium mixing bowl combine the eggs, the melted butter, the heavy whipping cream, the cream cheese and the vanilla extract. Stir well for 2 minutes.
2. Combine the coconut flour, the sweetener, the baking powder, the cinnamon.
3. Using a fork combine the wet and dry ingredients.
4. Heat a large non-stick skillet (or use griddle) over medium heat.
5. Spread the batter into 3-inch circles.
6. When bubbles start to appear on the top surface of the pancake, turn over.
7. Cook for 2 minutes on the other side or until lightly browned.

Recipe adapted >>>>>  here

Recipes Cookbook - Grilled Chicken Street Tacos

Grilled Chicken Street Tacos |#Shreddedchickentacos #Shreddedchickenrecipes #Chickenstreettacosrecipe #Healthychickentacos #Rotisseriechickentacos #Instantpotrecipes #Mexicanfoodrecipes #Foodrecipesfordinner #Healthydinnerrecipesforfamily #Grilledchickentacosrecipe #Grilledchickenstreettacos #Tacotrucktacos

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillas , warmed on a skillet*
• Pico de gallo
• 1 /2 cup fresh cilantro , chopped
• fresh lime juice
• hot sauce , optional (our favorite for Mexican food is Valentina)
• sour cream , optional
For the Marinade:
• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1½ Tablespoons lime juice
• 3 cloves garlic , minced
• 1½ Tablespoons ancho chili powder or chipotle chili powder
• 2 teaspoons dried oregano leaves
• 2 teaspoons paprika
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• freshly ground black pepper

Instructions

1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
2. Refrigerate for at least 1 hour or up to overnight.
3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
7. Serve with a side of Mexican Rice or another Mexican side dish.

recipe adapted  >>>>>  here

Recipes Cookbook - Turtle Chocolate Layer Cake

Turtle Chocolate Layer Cake |#Applebutterrecipe #Easyapplebutter #Lemoncurdfilledcupcakes #Minibuntcakerecipes #Cupcakerecipes #Dessertrecipes #Saltedcaramelchocolatecake #Dingdongcakerecipe #Dingdongcakefilling #Cakerecipeschocolate #Hostesscake #Browniediprecipe

Ingredients

• CHOCOLATE CAKE
• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 tsp vanilla
• 1 cup (240ml) boiling water
CARAMEL SAUCE AND ICING
• 1 1/2 cups (310g) sugar
• 9 tbsp (126g) salted butter, cubed, room temperature
• 3/4 cup (180ml) heavy whipping cream, room temperature
• 4 cups (460g) powdered sugar
• 2–3 tbsp (30-45ml) milk
CHOCOLATE GANACHE
• 9 oz semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream
ADDITIONAL
• 3/4 cup chopped pecans

Instructions

1. TO MAKE THE CHOCOLATE CAKE LAYERS:
2. 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
3. 2. Add all dry ingredients to a large bowl and combine.
4. 3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
5. 4. Slowly add water. Mix well.
6. 5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
7. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
8. WHILE CAKES COOL, MAKE THE CARAMEL SAUCE AND ICING:
9. 7. Pour sugar into an even layer in a large saucepan.
10. 8. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
11. 9. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
12. 10. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
13. 11. Slowly pour the heavy cream into the caramel and whisk until incorporated.
14. 12. Cool for about 10-15 minutes before using.
15. 13. Set aside about 1/3 cup of caramel sauce, then transfer remaining caramel sauce to a mixing bowl.
16. 14. Slowly add powdered sugar and milk and mix until smooth. You can add more or less milk to get the right consistency for the icing. For help with getting the right consistency, check out this post.
17. TO PUT CAKE TOGETHER:
18. 15. Make the ganache by adding the chocolate chips to a metal or glass bowl (see my tips on making chocolate ganache).
19. 16. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover bowl with clear wrap for about 5 minutes.
20. 17. Whisk chocolate until smooth. Microwave in 5-10 second increments as needed, if chocolate isn’t fully smooth and melted.
21. 18. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake and how to stack a cake.
22. 16. Place the first layer of cake on cake stand. Top with 1 cup of the caramel icing and spread into an even layer. Top icing with about 1/4 cup of chopped pecans, then drizzle with some chocolate ganache and caramel sauce.
23. 17. Add second layer of cake and icing and add another 1/4 cup of chopped pecans, caramel sauce and chocolate ganache.
24. 18. Top cake with remaining cake layer.
25. 19. Pour remaining ganache over the cake and allow it to drizzle down the sides of the cake. Refrigerate until the ganache is firm.
26. 20. There should have been a little caramel icing left. Use that to pipe caramel icing around the top edges of the cake, then sprinkle with remaining chopped pecans and drizzle with caramel sauce.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Oreo Pancakes

Oreo Pancakes |#Birthdaypartyideas #Sleepoverideas #Breakfastpartyideas #Foodvideos #Breakfastbarparty #Japanesehotcakes #Smoresbars #Donutrecipe #Pancakerecipe #S’moresbars #Easydesserts #Dessertpancakes

Ingredients

• 1 cup all purpose flour
• 1/4 cup dark unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp granulated white sugar
• 1 cup buttermilk
• 1 large egg
• 3 tbsp melted butter
• 6 oreos finely crushed (I pulsed mine in a food processor)
For the cream
• 2 cups cold heavy cream
• 1/4 cup granulated white sugar
• 2 oreos finely crushed
• chocolate syrup for drizzling (see note)

Instructions

1. In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
2. Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
3. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - AMAZING PEPPER STEAK STIR FRY

AMAZING PEPPER STEAK STIR FRY | #Funnelcakerecipeeasy #Funnelcakerecipevideos #Dessertrecipesvideos #Cookingrecipes #Diyfood #Funnelcakefries #Steakbites #Chickenandasparagusrecipes #Healthydinnerrecipes #Asparagusstuffedchicken #Beefrecipes #Foodrecipeshealthy

Ingredients

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

Instructions

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

recipe adapted >>>>>  here

Recipes Cookbook - White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies |#chocolate #cookies #reeses #pieces #peanut #butter #white #thick #chewy #chip #and #soWhite  #Fall bucket list for teens #Fall party ideas #Fall party food #Dessert recipes #Cookie desserts #Fall desserts Chocolate Reese’s Pieces Peanut Butter Chip Cookies White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup + 2 tablespoons light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 1 cup white chocolate chips
• 1 cup peanut butter chips
• 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)

Instructions

1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - The Best Butterbeer Cupcakes

The Best Butterbeer Cupcakes |#Butterbeercookies #Harrypottertreats #Frostingrecipeseasy #Buttercreamfrostingrecipe #Goldensnitchcakepops #Harrypottercakepops #Butterbeercupcakes #Butterbeercookies #Dessertrecipes #Cupcakecakes #Cakerecipes #Cupcakerecipes

Ingredients

• FOR THE ZOODLES:
• 1 tablespoon extra virgin olive oil for cooking
• 1-2 cloves garlicminced or ran through a press
• 1-2 zucchini spiralized, to taste
FOR THE MARINARA-MASCARPONE SAUCE:
• 1/4-1/2 cup marinara sauce
• 2-3 tablespoonsmascarpone cheeseto taste
• kosher salt to taste
TO GARNISH:
• Parmesan cheesefreshly grated
• pecans roughly chopped to taste
• fresh basil ribboned
• black pepper freshly ground

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
2. In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about ¾ full.
3. Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
4. In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
5. Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Slow Cooker Cilantro Lime Chicken Tacos

Slow Cooker Cilantro Lime Chicken Tacos | #Easycrockpotrecipes #Foodanddrink #Crockpotorangechickenhealthy #Easyfoodrecipes #Orangechickeneasycrockpot #Crockpotchickenrecipes #Cilantrolimechickencrockpot #Cookingriceincrockpot #Slowcookercilantrolimechickentacos #Crockpotcilantrolimechicken #Chickenburritobowls #Crockpotchickentacoshealthy

Ingredients

• 2 pounds skinless, boneless chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium)
• 1 16 oz jar salsa (use your favorite; I used a local Texas brand)
• 1/3 cup chopped fresh cilantro
• juice from two limes

Instructions

1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 - 3/4 cup juice.
3. Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes | #Goodhumorstrawberryshortcaketrifle #Roundsteakandgravy #Dinnerideasfamilymaindishes #Strawberryshortcakeoreotrifle #Dessertrecipes #Dinnerrecipesforfamilymaindishes #Shrimprecipes #Sweetpotatorecipes #Tofustirfry #Shrimptacos #Blackbeanenchiladas #Seafooddinner

Ingredients

• 1/2 teaspoon smoked paprika
• Sea salt to taste
• 1/4 cup chopped red onion
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 cup cooked quinoa
• 1 cup canned black beans drained & rinsed
• 2 large sweet potatoes
• 1/4 cup chopped bell pepper
• 1/2 cup frozen corn
• 1 tablespoon olive oil
to garnish:
• Chopped cilantro
• 1 avocado mashed
• Hot sauce
• Tahini

Instructions

1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Kung Pao Noodles

#Chinesefoodrecipes #Fooddinner #Japanesefood #Stirfryrecipes #Zoodlerecipes #Spicythainoodles #Potstickernoodlebowl #Ramennoodlerecipes #Asiannoodles #Chinesefoodrecipes #Asianstirfry #Asiannoodlerecipes