Recipes Cookbook - No Bake Black Forest Cheesecake Pie

No Bake Black Forest Cheesecake Pie |#Dessertrecipesvideos #Whitechocolateraspberrycheesecake #Nobakebrowniebattercheesecake #Summerdesserts #Cheesecakerecipesvideos #Whitechocolateraspberrycake #Easynobakedesserts #Pineappledessert #Heavywhippingcreamrecipesdeserts #Miniblueberrycheesecakes #Nobakepineapplecheesecake #Cakerecipes

Ingredients

• 1 ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
• 1 package (8 oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 carton (8 oz) Cool Whip, thawed
• 1/4 cup cocoa powder
• 2 tablespoons powdered sugar
• 1 can (21 oz) cherry pie filling

Instructions

1. In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
2. Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and stir until it's mixed well.
3. Spread half of the mixture into the ready-to-use pie crust.
4. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
5. Spread evenly over the cream cheese layer.
6. Cover and let refrigerate for at least 6 hours or overnight works really good too. Cut into slices and serve each slice with some cherry pie filling.

recipe adapated >>>>>  here

Recipes Cookbook - Blueberry Muffin Smoothie

Blueberry Muffin Smoothie | #BlueberryMuffinSmoothie #Smoothiedrinks #Healthydrinks #Smoothierecipeshealthy #Juicesmoothie #Smoothieshakes #Yummydrinks #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Smoothieshakes #Smoothierecipeshealthy

Ingredients

• 1/2 cup milk (I used unsweetened vanilla almond breeze)
• 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
• 1/2 cup frozen blueberries
• 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
• 1/4 cup raw, uncooked certified gluten-free oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Instructions

1. Add ingredients to blender in the order listed above
2. then blend until very smooth, about 2 minutes.
3. enjoy

recipe adapted >>>>>  here

Recipes Cookbook - Vegetarian Ramen

Easy Vegetarian Ramen Recipe |#Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

• 8 cups good low-sodium vegetable broth (this is my favorite by far)
• 1 ounce dried shiitakes (15-20 mushrooms)
• 1/4 cup low-sodium tamari or other good soy sauce
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 tablespoon good butter
• 1 tablespoon white miso paste
• 1 tablespoon mirin (rice wine)
• 10 ounces baby spinach
• 4 eggs
• 10 ounces sliced fresh shiitake mushrooms
• 4 servings fresh or dry ramen noodles*
• One 6-ounce package baked tofu, at room temperature
• 2 to 3 scallions, white and green parts sliced
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

Instructions

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - 12+ Mind-Blowing Ways To Cook Meat In Your Crockpot

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot | #Potroastcrockpotrecipesbest #Crockpotcooking #Cookingrecipes #Crockpotdishes #Crockpotslowcooker #Crockpotfood #Eggmuffinsbreakfast #Breakfastmealprep #Easycrockpotrecipes #Slowcookerrecipes #Crockpotmeals #Easycrockpotmeals

Ingredients

• 2 pounds of beef roast
• 1 can cream mushroom soup
• 1 packet onion soup mix

Instructions

1. Place your beef roast (about 2 pounds) in your slow cooker and pour in 1 can of cream of mushroom soup (no water added), and then sprinkle 1 packet of onion soup mix on top.
2. Cover and cook on LOW setting for approximately 8 hours.
3. Serve in sandwich rolls (with or without cheese) or with a few of your favorite sides (mashed potatoes, veggies, salad, toast, etc.).

recipe adapted >>>>>  here

Recipes Cookbook - Million Dollar Spaghetti

Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners #Cookingrecipes #Yummydinners #Pastadishes #Easymeals #Easycasserolerecipes #Easydinnerrecipes

Ingredients

• 16 ounces spaghetti noodles
• 1/2 pound ground beef
• 1/2 pound ground Italian sausage
• salt and pepper , to taste
• 1 small onion , chopped
• 2 cloves garlic , minced
• 24 ounce jars marinara pasta sauce
• 3 Tablespoons butter
• 8 ounces cream cheese , softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• 2/3 cup freshly grated parmesan cheese
• fresh parsley leaves for garnish, optional

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
3. Add onions and garlic and cook for a few minutes until onion is translucent.
4. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
5. Cook Spaghetti according to package instructions, just until “al dente”.
6. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9x13’’ pan.
7. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan.
8. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
9. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
10. Wait about 10-15 minutes before cutting and serving. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - instant pot cheesy enchilada rice

instant pot cheesy enchilada rice |#Roundsteakrecipes #Easypeachcobblerwithfreshpeaches #Easyfreshpeachrecipes #Peachcobblerwithcannedpeaches #Peachrecipescobblereasy #Roundsteakandgravy #Instantpothummus #Mujadararecipeinstantpot #Instantpotlentilsandrice #Instantpotpressurecooker #Cookingrecipes #Crockpotrecipes

Ingredients

• 2 cups long grain brown rice
• 2 1/2 cups water
• 1 (15 oz) can enchilada sauce
• 1 (14.5 oz) can black beans, rinsed and drained
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 Tbsp lime juice
• 1–2 cups sharp grated cheddar (depending on how cheesy you want it)
• 1 avocado diced
• Sour cream
• 1 lime, cut into wedges
• Cilantro, for garnish

Instructions

1. Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don’t stir. Just layer the ingredients. Cover and turn valve to “sealing.” Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
2. Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
3. Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - VANILLA CUSTARD COOKIE CUPS

VANILLA CUSTARD COOKIE CUPS |#VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts

Recipes Cookbook - No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) |#Dairyfreedinner #Seafoodrecipeshealthy #Whole30dinner #Quickdesserts #Easydipsforaparty #Paleorecipesdinner #Vegancheesecake #Paleodessert #Vegansweets #Cakerecipes #Healthyrecipes #Vegancake

Ingredients

• For the graham cracker crust
• ½ cup raw walnuts
• ½ cup almond flour
• 2 pitted dates
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
For the cheesecake
• 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
• ½ cup canned coconut milk shaken
• ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
• ⅓ cup pure maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
For the chocolate ganache
• 3 oz. dark chocolate I used 72%
• 1/3 cup canned coconut milk

Instructions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BAKED OATMEAL

BAKED OATMEAL |#Oatmealrecipeshealthy #Bakedoatmealcupshealthy #Oatsrecipeshealthy #Easybakedoatmealcups #Easybreakfastmuffins3ingredients #Bakedoatmealrecipeseasy #Healthydinnerrecipes #Bakedoatmealrecipes #Easybreakfastideas #Breakfastideashealthy #Healthylunchideas #Dairyfreerecipes

Ingredients

• Dry ingredients:
• 3 cups old fashioned rolled oats
• ¾ cup brown sugar
• 1 ½ tsp baking powder
• ¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
• ½ tsp salt
• Wet ingredients:
• 2 eggs, lightly beaten
• 2 ½ cups milk, plus additional milk for serving
• 1 tsp pure vanilla extract
• 4 tbsp unsalted butter or coconut oil, melted
• 2 cups fresh berries (larger berries chopped)

Instructions

1. Preheat oven to 350°F.
2. Butter a 2 ½ quart baking dish.
3. Combine all dry ingredients.
4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
5. Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
6. Top the oats with the remaining berries.
7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
8. Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

Recipe has been adapted from >>>>>  here