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