Recipes Cookbook - No Bake Peanut Butter Granola Cups

No Bake Peanut Butter Granola Cups | #Healthyfoodvideos #Bananasushi #Breakfastcookieshealthy #Healthybreakfastvideos #Bananarecipeshealthy #Ricecakerecipes #Simplerecipes #Healthysnackstomake #Nobakepeanutbuttergranolacups #Weightwatchersmealsbreakfast #Healthynobakesnacks #Healthydesserts No Bake Peanut Butter Granola Cups are easy and healthy snack for kids and adults and perfect breakfast to grab and go

Ingredients

• 2 ½ cups granola
• 1 cup peanuts-chopped
• 3 Tablespoons peanut butter
• 3 Tablespoons honey (or more if needed)
• Filling:
• 1 cup peanut butter-melted
• Topping:
• 12 oz. dark chocolate-finally chopped
• 1 Tablespoon coconut oil

Instructions

1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
5. Store in the fridge in air-tight container., or freeze for longer storage.

recipe adapted  >>>>>  here

Recipes Cookbook - Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts |#Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chickenpiccata #Easydinnerideas #Easychickenrecipes #Chickenbreast #Dinnerideaschicken #Lemonchickenpasta

Ingredients

• 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 teaspoons lemon pepper seasoning
• ⅓ cup butter
• 2 lemons, sliced
• 2 tablespoons lemon juice
• Hot cooked rice or pilaf (optional)

Instructions

1. Step 1
2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
3. Step 1
4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Recipe adapted >>>>>  here

Recipes Cookbook - MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES |#Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Coffeedrinks #Coffeetea #Bakingvideosdesserts #Matchacupcakes #Greenteacupcakes #Greentearecipes #Dessertrecipes #Matchagreentearecipes #Cookingrecipes

Ingredients

• Cupcakes
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 Tbsp. Enzo Matcha Green Tea
• pinch of salt
• 2 eggs
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 tsp. vanilla extract
• 3/4 cup greek yogurt
Frosting
• 1 brick of cream cheese, softened
• 2 – 3 Tbsp. Greek yogurt
• 2 Tsp. Enzo Matcha Green Tea
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
2. In a medium bowl mix flour, baking powder, baking soda, Enzo Matcha Green Tea and pinch of salt. Set aside.
3. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
4. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
5. In a low speed beat in the dry ingredients until just combined. Don’t over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
6. Fill each cupcake liner full with 3/4 batter. Bake for 15 – 17 minutes or until the toothpick inserted will come out clean.
7. Cool off completely before frosting.
8. With electric mixer beat the cream cheese with greek yogurt, Enzo Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
9. Pipe frosting onto cupcakes.

recipe adapted  >>>>>  here

Rated 4.2/5 based on 412 customer reviews

Recipes Cookbook - EASY NO BAKE KETO CHEESECAKE BITES

EASY NO BAKE KETO CHEESECAKE BITES #Dessert #Keto #Cheesecake #Ketoomgbars #Fundesserts #Deliciousdesserts #Cakedesserts #Ketocookies #Cakelover

Ingredients

• 8oz Cream Cheese, softened
• 1/2 Cup Plain Unsweetened Greek Yogurt
• 1 Cup Now Foods Almond Flour
• 2 Tbsp Kerrygold -Grass-fed Butter, melted
• 5 Tbsp Lakanto MonkFruit Sweetener - classic
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon
• 32 Blueberries (about a 1/2 cup)

Instructions

1. Mix together butter, almond flour, and 2 Tbsp Lakanto Monkfruit sweetener
2. Press 2 teaspoons of mixture into the bottom of each section of the ice cube tray. 
3. In a medium bowl beat cream cheese then add plain unsweetened greek yogurt, vanilla extract, lemon juice and 3 tablespoons of Lakanto Monkfruit Sweetener
4. Evenly distribute cream cheese mixture on top of crust and smooth tops with a spoon.
5. Top each cheesecake with 2 blueberries and insert a popsicle stick in the centers about 3/4 of the way into each cheesecake (optional)
6. Freeze for at least 2 hours, once frozen loosen the sides of the cheesecakes with a butter knife and pop each cube out
7. Keep Cheesecake bites stored in the freezer

recipe adapted >>>>>  here

Recipes Cookbook - Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan)

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan) |#Veganputtanesca #Cookingrecipes #Dessertrecipes #Healthyrecipes #Vegansweets #Veganbaking #Nocarbdiets #Ketosnacks #Lowcarbdesserts #Ketodiet #Lowcarbsweets #Ketodietrecipes

Ingredients

• For the non-keto version
• 1 cup chocolate chips of choice
• 1/2 cup coconut butter, melted
• 1/4 tsp natural banana extract
For the keto version
• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 1/2 cup coconut butter, melted
• 1/4 tsp natural banana extract
• 1 serving sweetener of choice * See notes

Instructions

1. Line an 18-count mini muffin tin with mini muffin liners and set aside. Alternatively, prepare a silicone mold.
2. Melt your chocolate chips (or prepare your keto chocolate). Evenly distribute between the cups and refrigerate until firm.
3. Prepare your coconut butter filling. Mix the melted coconut butter with banana extract- Ensure it is mixed well. Remove firm chocolate cups and evenly distribute the coconut butter filling amongst the cups. Refrigerate.
4. Prepare extra chocolate chips/keto chocolate and top the chocolate cups.

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 230 customer reviews

Recipes Cookbook - Chicken Parmesan Slider Bake

Chicken Parmesan Slider Bake |  #Fudgeswirledoreobottomcheesecake #Grilledcheesesloppyjoesandwich #Minidesserts #Butterswimbiscuits #Bakedzitiwithricottanomeat #partyideas #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Dinnerideaseasy #Garlictoastpizza #Foodrecipesfordinner #Sugarcookierecipeeasy

Ingredients

• 24 ounces frozen breaded chicken tenders
• 1 package (12 ounces) Hawaiian sweet rolls
• 1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend
• 1 jar (24 ounces) marinara sauce
• TOPPING:
• 1/2 cup butter, cubed
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil

Instructions

1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes.
2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls.
3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

recipe adapted  >>>>>  here

Rated 4.7/5 based on 123 customer reviews

Recipes Cookbook - CAULIFLOWER BUFFALO BITES

CAULIFLOWER BUFFALO BITES |#Pastarecipeseasy #Cookingrecipes #Healthydinnerrecipes #Pastadinnerrecipes #Pastarecipeshealthy #Easypastadishes #Buffalocauliflowerpanko #Muffintincalzones #Buffalocauliflowerhealthy #Cauliflowerbitesbaked #Buffalocauliflowerbakedeasy #Minicalzones

Ingredients

• 1 large head cauliflower, cut into bite-size florets
• Olive oil to drizzle
• 2 teaspoons garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon melted butter. Use coconut oil for vegan option
• 1/2 to *3/4 cup Frank's Buffalo Wing Style hot sauce or other hot wing sauce of choice
• Other: 1 gallon or larger size plastic bag
• *I probably use about 2/3 cup of hot sauce and they have just enough heat.

Instructions

1. Preheat oven to 450F degrees.
2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don't want them to be soggy!
5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste.
6. Return to oven and cook for additional 5 minutes.
7. Serve with any dip you like, ranch dressing or Blue Cheese dip.

Recipe Adapted : here

Recipes Cookbook - Peach Crunch Cake

Peach Crunch Cake|#Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

• 24.5 oz jar of sliced peaches in light syrup
• 1 package yellow cake mix
• 1 stick butter (1/2 cup), cut into 16 pieces
• 1 cup brown sugar
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F.
2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
3. Bake for about 40 minutes.
4. Serve warm or cold… with or without ice cream.
5. Enjoy!

Recipe adapted >>>>>  here