Recipes Cookbook - Buffalo Chicken Taquitos For The Win!

Buffalo Chicken Taquitos For The Win So tasty!! Shredded chicken breast and used Frank's hot sauce. #chickenrecipe #chickenrecipehealthy #buffalochicken #Dinner_ideas #Food_ideas #Food_recipies #Yummy_food #Cooking_recipes #Mexican_food_recipes

Ingredients

• 1 pkg cream cheese, softened (8 ounce)
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce
• 1 rotisserie chicken, shredded
• 1 cup shredded cheddar cheese
• 24 flour tortillas, fajita size
• non-stick spray

Instructions

1. Preheat oven to 450 degrees.
2. Spray a baking sheet with non-stick cooking spray and set aside.
3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
7. Continue assembling each taquito one at a time until you’re done.
8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

recipe adapted >>>>>  here

Recipes Cookbook - Simply Perfect Chocolate Cake

Simply Perfect Chocolate Cake |#Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Healthyraspberryrecipes #Raspberryyogurtmuffins #Nobakecookiesrecipe #Nobakeoatmealcookie #Bestchocolatecakerecipe #Moistchocolatecake #Bestwhitecakerecipe #Dessertrecipescake #Stickybuncake #Perfectchocolatecake

Ingredients

• For the chocolate cake layers
• 1 1/2 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 1 cup cocoa powder unsweetened
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter softened
• 4 eggs large
• 1 cup plain Greek yogurt or sour cream
• 2 teaspoons vanilla extract
• For the cocoa simple syrup (optional)
• 1/2 cup granulated sugar
• 1 tablespoon cocoa powder unsweetened
• 1/2 cup water

Instructions

1. To make the chocolate cake layers:
2. Preheat the oven to 325 degrees F.
3. Generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
4. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
5. Cut the butter into smaller pieces and add it to the dry ingredients.
6. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
7. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
8. When all of the eggs are fully incorporated, add the Greek yogurt (or sour cream) and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
9. Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
10. Cool completely, then soak with cocoa simple syrup (optional), and fill and frost.
11. To make the cocoa simple syrup (optional):
12. Place the sugar and cocoa powder in a small pot and whisk to combine.
13. Stir in the water and place over medium heat.
14. Cook, stirring occasionally, until all the sugar has dissolved.
15. Place one cake layer on a serving platter. Use a pastry brush to soak the cake with the simple syrup before topping with filling. Repeat as you add each layer.

recipe adapted >>>>>  here

Recipes Cookbook - Sticky Bun Cake

Sticky Bun Cake |#Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Flourlessmarshmallowcrunchbrownies #Butterswimbiscuits #Blueberrycheesecakecrumbcake #Dessertrecipes

Ingredients

• 24 oz cream cheese, 3 packages (675 g)
• ½ cup powdered sugar (80 g)
• ½ cup milk (120 mL)
• 2 teaspoons vanilla extract, divided
• 35 slices white bread
• 3 sticks butter, divided
• 1 tablespoon granulated sugar
• 2 teaspoons cinnamon
• 1 cup brown sugar, packed (220 g)
• 1 teaspoon salt
• ¼ cup honey (85 g)
• 1 cup pecan (125 g)
• vanilla ice cream, for serving

Instructions

1. Preheat the oven to 325˚F (165˚C).
2. In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
3. On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
4. In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
5. Brush the cinnamon butter mixture on one of the strips of bread.
6. Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
7. Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
8. In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
9. Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
10. Bake for 40 minutes, until the top is crisp.
11. Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
12. Let cool for about 10 minutes before slicing.
13. Serve immediately, with vanilla ice cream if desired!
14. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Portobello Fajitas (30 minute!)

Portobello Fajitas (30 minute!) | #Vegetarianveganrecipes #Veggierecipes #Veganfoods #Vegandinners #Veganeating #Vegetariandishes #Tofulettucewraps #Ketolettucewraps #Thailettucewraps #Meatlessmonday #Vegetarianveganrecip

Ingredients

• 2-3 large portobello mushrooms
• 2 bell peppers
• 1 onion
• 1 Tbsp. taco seasoning (see below)
• Juice of 1/2 lime
• 1 Tbsp. olive oil (sub water/broth for oil-free)
• 6 corn tortillas (or other tortilla)
• Toppings of choice: avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)
• {For the taco seasoning - yields about 3 Tbsp.}
• 1 Tbsp. chili powder
• 1 1/2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper (optional - if you like heat)

Instructions

1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
2. Thinly slice bell peppers and onion.
3. In a large skillet over medium heat, add 1 Tbsp. grapeseed oil and peppers and onions. Cook about 2 minutes.
4. Add mushrooms and seasonings. Stir occasionally, cook another 7-8 minutes or until softened.
5. Warm tortillas and spoon the fajita mixture into the center of tortillas. Serve with avocado and key lime juice. 

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Green Detox Smoothie

Green Detox Smoothie |#Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Ingredients

• 1.5 cups kale, de-stemmed (or spinach, chard etc.)
• 1/2 english cucumber, chopped
• 2 stalks celery, chopped
• 1 small lemon, peel removed
• 1 ripe banana, frozen
• 1 cup pineapple (frozen)
• 2 tablespoons chia seeds
• 1/2–1 teaspoon spirulina powder (depending on preference)
• 1 cup unsweetened almond milk
• 1 cup cold, filtered water
• handful of ice (optional)

Instructions

1. Blend all ingredients in a high-speed blender until smooth and creamy.

Green Detox Smoothie |#Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Recipe adapted >>>>>  here

Recipes Cookbook - Classic Round Steak & Gravy

Classic Round Steak & Gravy | #Beefchucksteakrecipes #Beefandbroccolistirfryeasy #Carneasadarecipes #Chucktendersteakrecipes #Tasteofhomerecipes #Grilledskirtsteakrecipes #Easydinnerrecipesforfamily #Casserolerecipesfordinner #Dinnerideaseasy #Roundsteakrecipescrockpot #Groundturkeyrecipesfordinner #Simpledinnerrecipes

Ingredients

• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter

Instructions

1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
3. Add the slices of meat to the pot.
4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
5. Pour over the meat and onions.
6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
7. Release the steam and you are ready to serve.

recipe adapted >>>>>  here

Recipes Cookbook - The Best Cauliflower Mash Ever

The Best Cauliflower Mash Ever |#Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes #Mushroomcauliflowerrisotto #Ketodietrecipes #Nocarbdiets #Ketogenicrecipes #Ketosidedishes #Ketorecipeseasy

Ingredients

• 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
• 1/4 cup paleo mayo
• 1/4 cup ghee, or make your own
• 1/2 tsp Himalayan salt
• 1/4 tsp ground white pepper
• generous grating nutmeg

Instructions

1. Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
3. Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
4. Serve piping hot with a little dollop of ghee and chopped herbs.

Recipe adapted >>>>>  here

Recipes Cookbook - Apple Fries

Apple Fries | #Applefrittersrecipeeasy #Fallcookies #Appledessertrecipes #Bloomingapples #Appledeserts #Cookierecipes #Applefrieswithcarameldip #Airfryerdessertrecipes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Appledesserts

Ingredients

• 3 large Granny Smith Apples peeled, cored and cut into wedges
• 3/4 cup milk I use 1%
• 1 cup flour
• 1 egg
• 1 teaspoon baking powder
• 1/2 cup + 2 tablespoons granulated sugar divided use
• 1 tablespoon cinnamon
• oil for frying
• 1 cup caramel sauce or caramel dip
• mint sprigs for garnish optional

Instructions

1. In a medium bowl, mix together the milk, flour, egg, baking power and 2 tablespoons of sugar. Stir until smooth.
2. Place the remaining sugar and cinnamon on a plate; stir to combine.
3. Heat 1 inch of oil in a pot to 350 degrees F.
4. Dip each apple slice into the batter, then add to the pot of oil. Cook 4-5 apple slices at a time for 3-4 minutes or until golden brown, turning occasionally.
5. Remove the apples from the oil and immediately roll in the cinnamon sugar mixture.
6. Repeat the process with the remaining apples.
7. Serve your apple fries immediately with caramel sauce. Garnish with mint sprigs if desired.

recipe adapted >>>>>  here

Recipes Cookbook - French Toast Sausage Roll Ups

French Toast Sausage Roll Ups |#Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastdishes #Easybreakfastideas #Baconstuffedfrenchtoast #Crunchyfrenchtoast #Cornflakefrenchtoast #Baconrecipes #Breakfastfordinner

Ingredients

• 10 slices sandwich bread s (white or wheat)
• 10 fully cooked sausage links
• 3 large eggs
• 1/2 cup milk
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 Tablespoon all-purpose flour

Instructions

1. Slice crust off of bread. Use a rolling pin or your hands to flatten the bread.
2. Place a sausage link on the front edge of the bread and roll up tightly like a taquito.
3. Preheat griddle or skillet over medium heat. Grease well with butter.
4. To a shallow dish add the eggs, milk, sugar, cinnamon, vanilla, and flour.
5. Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and place on hot griddle.
6. Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm, served with syrup.
7. Next time try Crunchy French Toast.

Recipe adapted >>>>>  here

Recipes Cookbook - Classic Tacos Al Pastor

Classic Tacos Al Pastor |#Instantpotcrispycarnitas #Bbqchickentacos #Alpastorrecipeinstantpot #Instantpotbeefgyros #Tacosalpastorrecipe #Instantpotalpastortacos #Tacosalpastorrecipe #Alpastorrecipeauthentic #Elpastorrecipeauthentic #Elpastortacosrecipe #Alpastorinstantpot #Tacosalpastorrecipeauthentic

Ingredients

• Marinade
• 1/4 cup distilled white vinegar
• 1 1/2 teaspoons salt
• 1 large pineapple peeled and cored, divided use
• 1/2 cup orange juice
• 1 teaspoon dried Mexican oregano
• 1 (2-3 pound) boneless pork butt or loin
• 2 tablespoons ancho chili powder
• 4 cloves minced garlic
• 1 chipotle in adobo pepper
• 1 white onion roughly chopped
For Serving:
• 1 small red onion diced
• 12 small corn or flour tortillas
• 2 large limes cut into wedges
• 1/2 cup freshly chopped cilantro

Instructions

1. Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
2. Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
3. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
4. Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
5. Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
6. Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Casserole with Mushrooms (Chicken Gloria)

Chicken Casserole with Mushrooms (Chicken Gloria) |  #Chickengloriacasserole #Rotisseriechickenrecipesleftover #Cookingrecipes #Chickenrecipescasserole #Dinnerrecipes #Stuffedmushrooms #Chickengloriacasserole #Meatpierecipe #Minimeatpies #Tatertotcasserolerecipes #Crockpottatortotcasserole #Tatertotcasserolewithvegetables

Ingredients

• 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1 -inch thick strips
• 1 1/2 tsp sea salt plus more to taste
• 1/4 tsp black pepper plus more to taste
• 1 cup all-purpose flour to coat the chicken
• 6 Tbsp olive oil divided
• 1 pound white mushrooms thickly sliced
• 1 medium onion finely diced
• 3 garlic cloves minced
Ingredients for the Sauce:
• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour for the sauce
• 1 1/2 cups chicken broth
• 1 Tbsp lemon juice
• 1 cup half and half or 1/2 cup milk + 1/2 cup heavy cream

Instructions

1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
2. Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
3. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl |#Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes

Ingredients

• 12 oz rice noodles
• 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
• 1 tbsp vegetable oil
• 1 tsp coriander seed powder
• 1/2 tsp ground black pepper
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• 2 tbsp sesame seeds
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 2 tsp (or more) sriracha
• 2 tsp cornstarch mixed with 1/2 cup water
• Salt to taste
• 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here

Recipes Cookbook - healthy beef and broccoli

healthy beef and broccoli |#Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthyasianrecipes #Beefandbroccolieasyhealthy #Healthydinnerrecipeswithbeef #Brocolibeefrecipe #Broccolibeefrecipehealthy #Cookingrecipes

Ingredients

• 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
• 2 Tbsp arrowroot or cornstarch*
• 1lb. broccolini (or broccoli), cut into 2” sections
• 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
• 3 cloves garlic, minced
• 1 1/2 tsp fresh ginger, minced
• 1/2 tsp black pepper, plus more to taste
• 1/4–1/2 cup water, as desired
• olive oil or coconut oil, for cooking

Instructions

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
6. Serve warm!

recipe adapted >>>>>  here

Recipes Cookbook - Creamy Tortellini with Spinach & Tomatoes

CREAMY TORTELLINI WITH SPINACH & TOMATOES #CREAMY #TORTELLINI #SPINACH #TOMATOES #delicious #food #recipes #steak #Quick_and_easy_dinner_recipes #Tortellini_recipes #Pasta_dishes #Creamy_beef_and_shells #Food_recipes_for_dinner #Ground_turkey_recipes

Ingredients

• 1 lb cheese tortellini
• 1 tbsp minced garlic
• 1 cup chopped fresh spinach
• 1 14.5 ounce can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
2. While the tortellini is boiling, roughly chop the spinach.
3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.
10. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Baked Fries with Garlic Sauce

Baked Fries with Garlic Sauce |#Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #Garlicfriesbaked #Mediterraneanpotatoes #Greekfood #Ediblecookiedough #Eatiblecookiedough #Greeklemonpotatoes #Greekpotatoesrecipe

Ingredients

• For the Fries:
• 2 large russet potatoes cut into thin wedges or fat match sticks
• 2 to 3 tsp starch like arrowroot or flour
• 1 tbsp oil
• salt pepper to taste
• 1/2 tsp (0.5 tsp) garlic powder
• 1/2 tsp (0.5 tsp) or more dried oregano or use fresh
Garlic Tahini Hummus Sauce
• 2 tsp oil
• 5 cloves of garlic minced/finely chopped
• 3 Tbsp hummus or use cooked chickpeas + lemon juice
• 3 Tbsp tahini
• 2 to 3 tsp lemon juice
• 1/2 tsp (0.5 tsp) garlic powder
• salt to taste 1/4 to 1/2 tsp
• 1/2 tsp (0.5 tsp) dried oregano
• 1/4 tsp (0.25 tsp) or more dried dill or parsley
• 2 to 3 Tbsp water as needed to thin
• 1 tbsp chopped fresh parsley or oregano for garnish

Instructions

1. Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
3. Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Deviled Strawberries (Made with a Cheesecake Filling)

Deviled Strawberries (Made with a Cheesecake Filling) | #Frozensmores #Fruitsalad #Dessertrecipesvideos #Breakfastideas #Sidedishes #Smoresdessert #Poundcakecupcakes #Minidesserts #Donutsrecipe #Fooddeserts #Dessertrecipes #Bavariancreamrecipe

Ingredients

• 18-24 large strawberries
• 1 (8 ounce) package of cream cheese (softened)
• 1 cup heavy whipping cream
• 1/3 cup sour cream
• 2/3 cup white granulated sugar
• 1/2 cup graham cracker crumbs
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice (optional)

Instructions

1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
4. Fold the whipped cream into the cream cheese mixture until well incorporated.
5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
6. Finish with a sprinkle of graham cracker crumbs.
7. Serve and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Stir Fry Zucchini Noodles

Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions , spiralized
• 4 small zucchini , spiralized, patted dry with paper towel
• 1 tablespoon low sodium soy sauce
• 2 tablespoons low sodium teriyaki sauce
• 1 tablespoon sesame seeds

Instructions

1. Heat oil in a wok over medium heat.
2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
3. Stir in zucchini and continue to cook for 2 minutes.
4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
5. Remove from heat.
6. Serve.

Recipe Source : here

Recipes Cookbook - Chocolate Lasagna

Chocolate Lasagna | #Chocolate #Lasagna #Easydesserts #Sweetrecipes #Deliciousdesserts #Nobakedesserts #Cookingrecipes #Yummysweets #Deliciousdesserts #Cookingrecipes #Yummysweets #Cakerecipes #Sweetrecipes #Eatdessert

Ingredients

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/4 cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 – 3.9 oz packages chocolate instant pudding mix
• 1/2 cup mini chocolate chips

Instructions

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
6. Chill in fridge for 4 hours or freezer for 1 hour.

recipe adapted >>>>>  here

Recipes Cookbook - 30 Minute Mozzarella Chicken in Homemade Tomato Sauce

30 Minute Mozzarella Chicken in Homemade Tomato Sauce | #Chickenbaconranchpasta #Chipotlechickensaladsandwich #Cookingrecipes #Chickendishes #Yummydinners #Chickendinner #Nocookmeals #Stuffedpeppers #Goodfood #Ethnicrecipes #Homemadetomatosauce #Ketochicken

Ingredients

• 4 small chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• ½ cup chopped onions
• 1 (14 ounce) can crushed tomatoes
• ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
• ¼ teaspoon dried basil
• 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
• salt and pepper + ¼ cup water
• 4 slices mozzarella cheese (or 1 cup shredded)
TO SERVE:
• chopped parsley or basil + pasta or crusty bread

Instructions

1. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
2. TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
3. ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Heaven on Earth Cake

Heaven on Earth Cake |#Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes

Ingredients

• 1 box Angel food cake or 1 prepared Angel Food Cake
• 1 package (3.4 ounces) instant vanilla pudding
• 1 1/2 cups milk
• 1 cup sour cream
• 1 can (21 ounces) cherry pie filling
• 1 tub (8 ounces) Cool Whip
• 1 tablespoon almond slivers, toasted

Instructions

1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
4. Spoon 2/3 of cherry pie filling over cake.
5. Place the remaining 1/2 of the cake on top of pie filling.
6. Spoon pudding over cake and spread evenly.
7. Spoon and spread whipped topping over pudding layer.
8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf |#Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking #Vegetarianveganrecipes

Ingredients

• FOR THE LENTILS
• 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
• 1/2 teaspoon fine salt
FOR THE LOAF
• 1/2 heaping cup (80g) finely chopped white onion
• 1 packed tablespoon minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1/4 cup water (this is ONLY for cooking the veggies in 1st)
• 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
• 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
• 1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
• 1/2 cup (120g) tomato paste, not sauce
• 1/2 cup (120g) water
• 1 teaspoon fine salt
• 1/2-1 tablespoon garlic powder, per preference
• 1 tablespoon + 1 teaspoon chili powder
• 1 tablespoon + 1 teaspoon yellow wet mustard
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons + 2 teaspoons dark balsamic vinegar
• 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - PERFECT VANILLA FROSTING

PERFECT VANILLA FROSTING | #PERFECT #VANILLA #FROSTING #PERFECTVANILLA #FROSTING #Homemade_vanilla_icing #Vanilla_frosting_for_cupcakes #Vanilla_icing_recipe_easy #White_wine_butter_garlic_sauce #Vanilla_frosting_recipe_easy #Vanilla_frosting_for_cake #Buttercream_frosting_recipe #Cupcake_cakes #Vanilla_buttercream_frosting #Caramel_buttercream_frosting #4th_of_july_desserts #Salted_caramel_buttercream

Recipes Cookbook - SWEET & SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

• For the wings
• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper
For the sauce
• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt

Instructions

1. Prepare the wings:
2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
5. Make the sauce
6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Recipes Cookbook - Healthy Baked Cheddar Ranch Chicken

Healthy Baked Cheddar Ranch Chicken |#Hearthealthyrecipes #Lowcalorierecipesdinner #Chickenbreastrecipeseasyhealthy #Chickenbreastrecipeseasydinners #Healthybakedcheddarranchchicken #Easyhealthydinnerrecipes #Mashedpotatoesrecipe #Shreddedchickencasserole #Zucchinirecipescasserole #Chickencasserolerecipesfordinner #Zucchinicasserolerecipes #Fiestachickencasserolerecipes

Ingredients

• 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix
• ½ cup panko breadcrumbs
• ½ cup shredded cheddar cheese
• 1.5 pounds chicken breasts
• 1 egg white
• 1 tablespoon extra virgin olive oil
• cooking spray

Instructions

1. Preheat oven to 375 degrees
2. In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese.
3. In a small bowl place the egg white. One at a time, dip the chicken breast into the egg white and then dip into the breadcrumb mixture.
4. rub olive oil on the sheet pan or spray with cooking spray. Place chicken on the sheet pan.
5. Place any leftover breadcrumb mixture onto the chicken.
6. Bake for 15 minutes, carefully flip over, and then bake for another 15 minutes or until the chicken is cooked through.
7. Serve on a salad or with rice and vegetables.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Shrimp Boil Foil Packs

Shrimp Boil Foil Packs |#Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpackets #Healthydinnerrecipes #Shrimpboilrecipe #Foilpacketmeals #Crabboilrecipe #Grilleddinnerideas #Tinfoildinners

Ingredients

• 1 pound shrimp, peeled and de-veined
• 2 ears of corn on the cob, husked
• 1/2 pound andouille sausage
• 1 pound baby red potatoes OR baby yellow potatoes
• 3 tablespoons old bay seasoning OR homemade seasoning (see note)
• salt and pepper, to taste
• 1 tablespoon minced garlic
• juice of 1/2 lemon, plus lemon wedges for serving
• 3 tablespoons butter melted + 1/2 cup, divided
• chopped fresh parsley, for topping

Instructions

1. Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
2. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
3. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
4. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
5. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
6. Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

recipe adapted  >>>>>  here

Recipes Cookbook - EASY VEGAN CHILLI SIN CARNE

#Veggierecipes #Vegancooking #Veganvegetarian #Healthyrecipes #Cookingrecipes #Workoutfood #Veganchilli #Veganeating #Veggierecipes #Vegandishes #Veganfoods #Vegetarianveganrecipes

Ingredients

• 2 tbsp olive oil
• 3 cloves of garlic minced
• 1 large red onion thinly sliced
• 2 celery stalks finely chopped
• 2 medium carrots peeled and finely chopped
• 2 red peppers roughly chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 800 g tinned chopped tomatoes
• 400 g tin of red kidney beans drained and rinsed
• 100 g dried red lentils
• 400 g frozen soy mince
• 250 ml vegetable stock
OPTIONAL ADD-INS:
• 1 tsp miso paste
• 2 tbsp balsamic vinegar
• A large handful of fresh coriander roughly chopped
TO SERVE :
• Cooked basmati rice
• Extra chopped coriander
• A squeeze of lime juice
• Metric - US

   Instructions

1. Heat the olive oil in a large saucepan.
2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
3. Add the cumin, chilli powder, salt and pepper and stir.
4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
5. Simmer for 25 minutes.
6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
7. Freezes well. Keeps for up to 4 days refrigerated.

recipe adapted  >>>>>  here

Recipes Cookbook - Melt In Your Mouth (MIYM) Chicken Breasts

Melt In Your Mouth (MIYM) Chicken Breasts #Main Course#Chicken #Low_carb_meals #Keto_chicken_recipes #Chicken_thigh_recipes #Chicken_cordon_bleu #Low_carb_diet #Low_carb_chicken

Ingredients

• 1 cup sour cream
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 3 pounds boneless chicken breasts, trimmed of excess fat

Instructions

1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
4. Bake for 25-30 minutes, or until the chicken is cooked through.
5. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
6. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Vegan Donuts with Chocolate Glaze

#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

• 1 15 oz can kidney beans
• 1 cup almond milk
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 cup cocoa powder
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 3.5 oz package vegan dark chocolate
• 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead

Instructions

1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.

recipe adapated >>>>>  here

Rated 4.8/5 based on 765 customer reviews

Recipes Cookbook - Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

• 1 cup + 1 tbsp all-purpose flour, divided
• 1 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, lightly beaten
• 1 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup milk
• 2 tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling to the top.
7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Recipes Cookbook - Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms |#Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets

Ingredients

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

Instructions

1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Balsamic Soy Roasted Garlic Mushrooms |#Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets 

recipe adapted >>>>>  here

Recipes Cookbook - Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Low Carb Copycat Red Lobster Biscuits

Low Carb Copycat Red Lobster Biscuits | #LowCarb #Copycat #RedLobster #Biscuits #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Lowcarbketo #Ketogenicdiet #Ketorecipeseasy #Nocarbdiets #Ketobread #Ketodietrecipes #Ketogenicdiet #Ketorecipeseasy #Lowcarbbread

Ingredients

• Carbquik baking mix- 2 cups
• Milk whole is preferred- 2/3 cup
• Old Bay Seasoning or Garlic Powder-1/4 teaspoon
• Cheddar Cheese- 1/2 cup grated
• Melted Butter- 1/2 cup
• Garlic Powder- 1/2 teaspoon
• Salt- pinch
• Parsley- sprinkle

Instructions

1. Preheat oven to 450 and prep pans-
2. I use parchment paper In a mixing bowl, combine together the Carbquik, milk, seasoning, and cheese. Do not over-mix.
3. When your dough forms, use a tablespoon to drop spoonfuls onto the baking sheet.
4. Bake for 6-8 minutes. Biscuits should start to brown when ready.
5. While your biscuits are baking, combine together the melted butter, garlic powder, salt and parsley in a bowl.
6. After removing biscuits from the oven, brush the melted butter mixture over the biscuits. Remove from the pan and serve.

recipe adapted >>>>>  here

Recipes Cookbook - Garlic Butter Steak Bites Recipe

Garlic Butter Steak Bites Recipe |#Steakbites #Dessertrecipes #Fruitsalad #Shrimpfoilpackets #Breakfastideas #Foodvideos #Steakbites #Beefrecipes #Steakandzoodles #Healthysteakrecipes #Shrimprecipes #Healthydinnerrecipes

Ingredients

• 1.5 pounds sirloin steak - cut into small cubes
• 1 tbsp olive oil
• salt and pepper - to season
• 4 tbsp salted butter
• 5 cloves garlic - minced
• 1/2 tsp fresh ground black pepper - plus more to taste
• 2 tbsp fresh parsley - finely chopped

Instructions

1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often.
2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Pistachio Pudding Cake

Pistachio Pudding Cake | #Bestvanillacakerecipe #Pistachiocakeeasy #Groundmeatrecipes #Bestbirthdaycakerecipe #Recipeswithhamburgermeat #S’morescookies #Pistachiocakeeasy #Pistachiodessertcake #Pistachiodip #Watergatecakerecipe #Hawaiiandreamcake #Pistachiopuddingcake

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large eggs
• 1 cup club soda
• 1/2 cup canola oil
• 1/2 cup chopped walnuts
ICING:
• 1 cup cold heavy whipping cream
• 3/4 cup cold 2% milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 2 teaspoons confectioners' sugar
• 1/2 cup chopped walnuts

Instructions

1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Paleo Chocolate Brownie Cookies

Paleo Chocolate Brownie Cookies | #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Paleodessertrecipes #Breakfastideas #Frenchtoastcasseroleeasy #Paleodessertrecipes #Paleosweets #Glutenfreedesserts #Paleosnacks #Paleobaking #Paleoglutenfree

Ingredients

• ¾ cup unsweetened chocolate * chopped
• 2 TBS coconut oil
• 1 TBS cocoa butter grated
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 egg lightly beaten
• ¼ cup almond flour
• 2 TBS unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup chocolate chips
• Extra sea salt for sprinkling optional

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Instructions

1. Make the dough:
2. In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
3. Once smooth, set aside to cool.
4. In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
5. Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
6. Add egg and mix until just incorporated.
7. Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
8. Fold in cup chocolate chips until evenly distributed.
9. Place dough in an airtight container and chill for at least 2 hours or overnight.
10. When you are ready to bake the cookies:
11. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
12. Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
13. Place on parchment lined cookie sheets about 2” apart.***
14. Bake for 9 to 10 minutes until the cookies look just set.
15. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
16. Eat them warm or store them in an airtight container until you’re ready!

recipe adapated >>>>>  here

Recipes Cookbook - Quick Creamy Salmon

Quick Creamy Salmon |#Tuscanshrimppasta #Salmonrecipesbaked #Salmonrecipesvideos #Healthydinnerrecipes #Seafoodrecipes #Tilapiarecipeshealthy #Salmonrecipesbaked #Onepandinners #Salmonrecipesvideos #Seafoodrecipes #Seafooddishes #Salmonandspinachrecipes

Ingredients

• 2 salmon fillets skin on (about 1 lb.)
• Salt and pepper to season
• 1 tbsp. olive oil
• 1 tbsp. butter
• 3 cloves garlic finely diced
• 4 oz. roasted red peppers diced
• 4 cups fresh baby spinach
• 1/2 cup Half & Half or heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. red pepper flakes or to taste
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger

Ingredients

• For the burgers:
• 1 Tbsp ground flax seed + 2 Tbsp water
• 1/4 cup rolled oats
• 15-oz can cooked chickpeas (1 3/4 cups)
• 1 cup cooked brown rice
• 1 large carrot, grated
• 4 green onions, thinly sliced (both white and green parts)
• 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
• sprinkle of kosher salt and black pepper
• olive oil for pan-frying
• For the lightened-up blue cheese dressing:
• ½ cup crumbled or chopped blue cheese
• 6 oz. (3/4 cup) non-fat Greek yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
• 1 Tbsp white vinegar
• sprinkle of garlic powder
• sprinkle of onion powder
• sprinkle of ground black pepper
• To serve:
• slider buns
• slices of cheddar cheese
• lettuce
• more sliced green onions

Instructions

1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - Strawberries and Cream Shake

Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies #Healthydrinks #Yummydrinks #Smoothieshakes #Dessertrecipes #Smoothiedrinks #Fundrinks #Cookingrecipes

Ingredients

• 1 cup Frozen Strawberries
• 1/2 cup French Vanilla Refrigerated Coffee Creamer
• 1 cup Heavy Whipping Cream
• 1 tbsp Sugar

Instructions

1. Whip whipping cream with sugar until stiff peaks form.
2. Transfer to piping bag.
3. In food processor, combine frozen strawberries and creamer.
4. Pulse until blended.
5. Alternate layers of strawberry mixture and whipped cream in glasses.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Slowcookerchickenthighs Slowroastedchickenthighs Roastedchickenthighsoven Diythaiicedtea Slowbakedchickenthighs Honeymustardchicken Cookingrecipes Poultryrecipes Chickendinner Baconstuffedmushrooms Bestchickenthighrecipe Bakedchickenthighs

Ingredients

• Chicken thighs
• 4 chicken thighs , skin-on, bone-in
• 1 tablespoon vegetable oil
• salt and pepper
• 1 teaspoon Italian seasoning dried thyme, oregano
• Mushroom sauce
• 6 oz white mushrooms
• 5 slices bacon cooked, chopped
• 1 cup heavy cream
• 1/8 teaspoon salt
• 5 sprigs fresh thyme

Instructions

1. Preheat oven to 350 F.
2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
4. In the mean time, make the mushrooms sauce:
5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
6. Add chopped cooked bacon to the skillet.
7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

recipe adapted >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Skinny Banana Chocolate Chip Muffins

This is the only banana muffin recipe you’ll ever need! #Bananabreadrecipehealthy #Bananachocolatechipmuffinshealthy #Sugarfreebananabread #Skinnybananachocolatechipmuffins #Healthybananamuffinswithgreekyogurt #Ripebananarecipeshealthy #Bananachocolatechipmuffinshealthy #Skinnybananachocolatechipmuffins #Healthysweets #Healthyeating #Breakfastrecipes #Healthybaking

Ingredients

• 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or melted coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 tablespoon unsweetened almond milk
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

recipe adapted  >>>>>  here

Recipes Cookbook - Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

• FOR BLONDIES:
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• FOR PRALINE ICING:
• ½ cup (1 stick) butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 2 cups powdered sugar
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here