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