Recipes Cookbook - Chewy Chocolate Mint Chip Cookies

#Saltedcaramelcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Deliciousdesserts #Browniecookies #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Pineapplealmondmilksmoothie #Chewychocolatebrownies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1/2 teaspoon peppermint extract
• 15-20 drops green food colouring (optional)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mint filled chocolate chips (or mint chips)

 

 

 

 

 

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy.
3. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth.
4. In another bowl whisk together the flour, salt, baking powder and baking soda.
5. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
6. Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet.
7. Bake for 9-10 minutes, just until the edges start to brown lightly.
8. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool.
9. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely.
10. Cookies will keep for 7 days in a sealed container at room temperature.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Orange Glazed Salmon with Rosemary Recipe

#Salmonrecipesbaked #Asiansalmonrecipes #Seafoodrecipes #Cookingrecipes #Seafooddishes #Fishdishes #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Ketocauliflowerrecipes #Cheeseycauliflowerbake

Ingredients

• 2 tsp olive oil
• 4 (6 oz) skinless salmon fillets (1-inch thick),
• Salt and freshly ground black pepper
• 2 cloves garlic , minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth , divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch

Instructions

1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
2. Season both sides of salmon with salt and pepper.
3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
7. Return salmon to pan, spoon sauce over salmon.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash | #Instantpotrecipesdinners #Instantpotrecipesbeef #Instantpotstreettacosbeef #Mealideas #Instapotrecipeshealthy #Pressurecookermeals #Plantbasedrecipes #Veggierecipes #Easyveganmeals #Veganlunchideas #Veganpotatorecipes #Vegetarianmeals

Ingredients

• Mushroom Bourguignon:
• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
• 2 tsp tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
• 1 cup (30 g) of spinach or greens
Potato Mash:
• 1 large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) black pepper to taste

Instructions

1. Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
2. Add the wine and mix well for a few seconds to cook out the alcohol.
3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
5. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
7. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
8. Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon |#Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Chickenmaindishes #Maindishrecipes #Beerrecipesfood #Alicespringschickenrecipe #Outbackalicespringschickenrecipe #Porkchoprecipes #Delihamrecipes #Alicespringschickenoutbackcopycat

Ingredients

• Chicken:
• 4 large boneless and skinless chicken breasts
• 1 /2 cup (125 ml) lager
• 2 teaspoons minced garlic
• 1 teaspoon salt
• Cracked pepper
Sauce:
• 150 grams bacon, diced
• 2 tablespoons butter, optional
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
• 1/2 cup (125 ml) lager
• 1/2 cup (125 ml) good quality low sodium chicken stock
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon vegetable stock powder
• 1 teaspoon Dijon mustard
• Dash of hot sauce
• 2/3 cup shredded Cheddar, (add more to suit your tastes)
• Salt and/or pepper to taste, if desired

Instructions

1. Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
2. When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium – high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
3. Transfer chicken to a warm plate.
4. In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
5. To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
6. Pour in the beer and allow to reduce slightly (about 3-4 minutes).
7. Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
8. Stir in Worcestershire sauce, mustard and hot sauce.
9. Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
10. Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 381 customer reviews

Recipes Cookbook - Oatmeal Applesauce Muffins

#Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies

Ingredients

• 1 1/2 cup oats (I used quick oats)
• 1 1/4 cup flour
• 1/2 cup brown sugar (firmly packed)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup applesauce
• 1/2 cup milk
• 3 tablespoons oil (I used canola)
• 1/2 teaspoon vanilla extract
• 1 egg
• Streusel Topping:
• 2 tablespoons butter or margarine (NOT softened)
• 1/2 cup oats
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
3. For the muffins, mix together dry ingredients: oats through salt.
4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
6. Spring a generous amount of streusel on the top of each muffin.
7. Bake at 400F for 15 to 18 minutes or until cooked through.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken Fried Rice

Chicken Fried Rice |#Chicken #Fried #Rice #Quickandeasydinnerrecipes #Friedricerecipe #Foodrecipesfordinner #Easypeachcobblerrecipe #Chickenfriedricerecipe #Chickenfriedriceeasy #Chickenfriedricerecipe #Healthychickenfriedrice #Whitericerecipes #Dinnerideasfamilyweeknight #Bestchickenfriedrice  #Leftoverricerecipes

Ingredients

• 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
• 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
• 2 Tablespoons butter divided
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onion diced
• 2 green onions chopped
• 2 cloves garlic finely minced
• 2 eggs
• 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
• 1 Tablespoon sesame oil
• Salt and freshly ground black pepper

Instructions

1. Preheat a large skillet or wok over medium-high heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
4. Put the cooked chicken on a clean plate, and set aside.
5. Add a tablespoon of butter to the pan.
6. Cook the onions, carrots and peas until tender, about 4 minutes.
7. Add the garlic and cook one more minute.
8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rice, green onions, soy sauce and chicken and combine.
11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
12. Stir everything up, and allow the rice to sort of crisp up again.
13. Turn off the heat, and add the sesame oil.
14. Stir to combine.
15. Serve immediately.

recipe adapted  >>>>>  here

Recipes Cookbook - Stuffed Bell Peppers

Stuffed Bell Peppers | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

Ingredients

• 6 whole bell peppers any color
• 3/4 to 1 pound lean ground beef
• 1 white onion diced
• 3 cloves garlic minced
• 1 15 ounce can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded pepper jack cheese divided

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3. In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
5. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
6. Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Strawberry Popsicles

Strawberry Popsicles |#Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedstrawberries #Strawberrysyruprecipe #Freezedriedstrawberries #Bakingstrawberriesoven #Healthypopsiclerecipes #Cookedstrawberries

Ingredients

• 1 cup fresh strawberries
• ¼ cup sugar
• 1 Tbls lime juice

Instructions

1. Slice strawberries into small pieces. Sprinkle with sugar and let sit for 20 minutes until juicy.
2. Add lime juice and mash strawberries with a fork or blend until smooth if desired.
3. Pour into molds, (or paper cups if you don't have molds), and Freeze!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Individual PEanut Butter No-Bake Cheesecakes

Individual PEanut Butter No-Bake Cheesecakes |#Sleepoverideasforkids #Slumberpartyideasforgirlssleepover #Sleepoverpartyideasforgirls #Sleepoverpartyfavors #Pajamapartykids #Girlssleepoveractivities #Masonjardessertsnobake #Masonjarmeals #Cheesecakerecipes #Deliciousdesserts #Cookingrecipes #Minidesserts

Ingredients

• 8 4 oz mason jars
• 1 cup of peanut butter
• 16 Oz of cream cheese
• 1 tub of cool whip
• 10 Oreo's crumbled
• chocolate syrup for garnish
• mini Reese's for garnish

Instructions

1. In a large bowl mix cream cheese and peanut butter until well combined.
2. Fold in cool whip.
3. Cover bottom of mason jar with crumbled Oreo's.
4. Fill jar with the peanut butter mix.
5. Top with chocolate syrup and garnish with mini Reese's.

recipe adapted  >>>>>  here

Recipes Cookbook - Creamy Chicken Florentine

Creamy Chicken Florentine |#Chickenandspinachrecipes #Chickenflorentinerecipe #Chickenandtomatorecipes #Chickenwithheavycreamrecipes #Creamychickenandspinachrecipes #Spinachflorentine #Bakedchickenrecipes #Lowcarbrecipes #Healthychickenrecipes #Ketochickenrecipes #Lowcarbmeals #Easychickenrecipes

Ingredients

• 4 Chicken Breasts
• 1 teaspoon Salt
• 1 teaspoon ground Pepper
• 1 teaspoon Olive Oil
• 1 teaspoon Butter
• 1 teaspoon minced Garlic
• 1/4 cup White Wine (or chicken broth)
• 3 cups Baby Spinach loosely packed
• 1/2 cup Cream Cheese
• 3/4 cup Heavy Cream

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
3. In the same pan, add garlic and saute for minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
4. Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
5. Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Chicken Lombardy

Chicken Lombardy |#Chickenlombardyrecipes #Bestrecipes #Creamofmushroomsouprecipeswithchicken #Boneinchickenrecipes #Peachbasilchicken #Cookingrecipes #Bakedchickenrecipes #Lowcarbchicken #Easylowcarbrecipes #Lowcarbrecipesfordinner #Lowcarblunchideas #Lowcarbdiet

Ingredients

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced

Instructions

1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

  Recipe adapted >>>>>  here

Recipes Cookbook - Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring |#breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

• 5 eggs
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 8 slices bacon fried
• 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
• 1 cup cheddar cheese shredded
• 1 egg for egg wash, optional

Instructions

1. Preheat oven to 375 F degrees.
2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
6. Bake for 20 minutes or until the crescents are cooked and golden brown.
7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Recipes Cookbook - Watermelon Layer Drink

Watermelon Layer Drink | #Unicornbirthdaypartyfood #Unicornthemedbirthdayparty #Unicornsnacksforparty #Unicornbirthdaypartycake #5thbirthdayideasforgirlsthemes #4thbirthdaypartyforgirlstheme #Strawberrylemonaderecipe #Yummydrinks #Foodanddrink #Cocktaildrinks #Nonalcoholicdrinks #Healthydrinks
 

Ingredients

• Ice {I prefer the pebble ice from Sonic}
• Green Apple Gatorade
• SoBe Pacific Coconut Lifewater
• Fruit Punch G2 Gatorade

Instructions

1. Fill your cup to the top with ice.
2. Pour your Green Apple Gatorade over the ice and let it settle on the bottom.
3. Pour the SoBe Pacific Coconut Lifewater very slowly over the ice and let it settle on top of the Gatorade.
4. Add more ice, if needed, to keep it filled to the top. Then pour your Fruit Punch G2 Gatorade slowly over the ice and let it settle on top of the SoBe.
5. Repeat steps for remaining drinks and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Peach White Wine Slushie

Strawberry Peach White Wine Slushie | Delicious, light, and fresh summer blended drink. #Slushyalcoholdrinks #Frozenpeachmargarita #Signaturecocktails #Peachsangria #Maliburumdrinksrecipes #Strawberrypeachwineslushies #Slushyalcoholdrinks #Vodkacocktails #Alcoholicdrinksforaparty #Peachschnappsdrinks #Alcoholicsummerdrinks #Pinklemonadevodkaslush

Ingredients

• 1 bottle of white wine
• 2+ cups of frozen peach and/or mango slices
• 1+ cups of frozen strawberries
• 3 cups of ice cubes

Instructions

1. Blend 2 cups (or ⅔ bottle) of white wine with about 2 cups of frozen peaches (add mango if you fancy it) as well as 2 cups of ice cubes.
2. Pour into four glasses.
3. Blend 1 cup of white wine (or the last ⅓ of the bottle) with about 1 to 1.5 cups of strawberries and 1 cup of ice.
4. Pour it on top of the peach slushy.
5. Add a straw and serve icy!

recipe adapted >>>>>  here

Rated 4.9/5 based on 682 customer reviews

Recipes Cookbook - Sea Salt Caramel Chocolate Chip Cookies

Sea Salt Caramel Chocolate Chip Cookies |#Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

• 1 cup unsalted butter softened (2 sticks)
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar packed
• 2 large eggs
• 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
• 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3/4 tsp. sea salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 12 oz. pkg. sea salt caramel chips
• 12 oz. pkg. semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Recipes Cookbook - LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS |#Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

• Shrimp:
• 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 tsp italian seasoning
• 1/4 tsp onion powder
• salt and pepper (to taste)
• 1/4 tsp smoked paprika (or regular)
• Asparagus:
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb asparagus
• salt (to taste)
• Garnishment:
• 2 tbsp parsley
• 1/2 lemon (juiced)

Instructions

1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad |#Vegetarianrecipes #Kalesaladrecipes #Plantbaseddiet #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes #Rawveganrecipes #Quinoarecipeshealthy #Healthylunchideasforwork #Veganquinoarecipes #Quinoapowersalad #Veganquinoasalad

Ingredients

• 1 cup quinoa (dry, uncooked)
• 2 medium avocados
• 3 oz. baby spinach (more as desired)
• 8 oz. cherry tomatoes
• 3 green onions (or finely diced red onion)
• 1-2 cloves garlic (I use 2)
• 2 Tbsp. red wine vinegar
• 1/8 tsp. salt

Instructions

1. Rinse and cook quinoa according to package directions.*
2. Meanwhile, roughly chop the spinach. Place in a large bowl.
3. Mince garlic, and add to spinach.
4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.
5. When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
6. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
7. Add the avocado and lightly toss.
8. Serve immediately or refrigerate to let flavors blend more.

Recipe adapted >>>>>  here

Recipes Cookbook - coco cacao chocolate spread

coco cacao chocolate spread |#Peachcrisp #Southernpeachcobbler #Cookingrecipes #Freshpeachrecipes #Dessertrecipesvideos #Peachcobblervideos #Conveniencefood #Ethnicrecipes #Paleosweetpotato #Paleodishes #Redmeat #Paleoglutenfree

Ingredients

• 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
• 4 tbsp Cacao/Cocoa Powder
• 4 tbsp Coconut Sugar
• 1 tsp Vanilla

Instructions

1. Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
2. Chill for a few hours in the fridge and it's ready.
3. Keep in the fridge and use within a week.
4. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting.

recipe adapated >>>>>  here

Recipes Cookbook - 20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup |#Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

• 2 tablespoons olive oil
• 1 cup diced white onion
• 3 cloves garlic, minced
• ½ cup flour
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 10-ounce can red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juice
• ½ teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
3. Whisk in the flour and cook for an additional minute.
4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
5. Add in the rest of the chicken stock, and stir quickly to combine.
6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
8. Slowly stir in the cheese until combined. Season with salt, to taste.
9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto) |#Healthycrockpotrecipes #Paleocrockpotrecipes #Whole30recipescrockpot #Whole30chickenenchiladasoup #Healthycrockpotmeals #Whole30stuffedpeppersoup #Spiralizerrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• For garnish:
• 1 avocado
• fresh cilantro

Instructions

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.

recipe adapated >>>>>  here

Recipes Cookbook - Creamy Garlic Chicken Breast Recipe

Creamy Garlic Chicken Breast Recipe |#Chickenbreast #Bakedchickenrecipes #Quickandeasydinnerrecipes #Ketochickenrecipes #Easydinnerrecipesforfamily #Chickendinnerrecipes #Flavorfulchickenrecipes #Creamofmushroomchicken #Creamygarlicchickenrecipes #Garlicchickencrockpot #Bakedchickenrecipes

Ingredients

• For The Chicken:
• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper
• For The Sauce:
• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

Instructions

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

recipe adapted >>>>>  here

Recipes Cookbook - PERFECTLY CRUMBLY APPLE CRISP

#Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #Punchbowlcakerecipe #Pecanpiecobblerrecipe #Pecanpiecupcakes #Pumpkinrecipes #Caramelapplepecandumpcake 

Ingredients

• 6 large apples (or 12 small apples)
• ½ cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon ground cinnamon
• 1 cup quick cooking oatmeal
• 1 cup flour
• 1 cup packed brown sugar
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Peel, core, and slice apples. Place in a baking dish.
3. Mix together ½ cup granulated sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle the mixture over the sliced apples and toss to combine.
4. Combine the remaining ingredients in a bowl and mix until crumbly. Top the sliced apples evenly with the crumbly oatmeal mixture.
5. Bake for 45 minutes. Serve warm.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Quinoa Taco Salad Bowl

Quinoa Taco Salad Bowl |#Vegetarianmealprep #Healthybreakfastmealprep #Vegantacosalad #Highproteinmealprep #Whole30breakfast #Quinoatacosalad #Healthydinnerrecipes #Plantbasedrecipes #Quinoasaladrecipes #Summersaladrecipes #Thaiquinoasalad #Vegetarianrecipes

Ingredients

• Olive oil spray
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 teaspoons taco seasoning
• ½ - 1 chipotle chili pepper in adobo sauce chopped fine
• ½ cup quinoa rinsed
• 1 cup vegetable broth
• 1 lime juiced
• 1 1/2 cups cooked pinto beans about 1 can
• 1 ½ cups frozen corn thawed
• ¼ cup chopped cilantro
• 6 cups romaine lettuce
• 1/2 cup grated Cheddar of Daiya
• 1 avocado sliced
• 1 cup salsa
• For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions

1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - KETO PEANUT BUTTER CHEESECAKE BITES

Keto Peanut Butter Cheesecake Bites #Ketofatbombscreamcheese #Ketofatbomseasy3ingredients #Ketosnacks #Ketocheesecakeballs #Lowcarbsnacks #Fatballs #Highfatketosnacks #Ketodietrecipes #Lowcarbketo #Ketogenicrecipes #Ketorecipeseasy #Ketodessertrecipes

 

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

Instructions

1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

recipe adapted >>>>>  here

Recipes Cookbook - Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs |#Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Cookingrecipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Cookingrecipes #Realfoodrecipes #Paleowhole30

Ingredients

• Meatballs :
• 1/2 cup roughly chopped carrots
• 1/4 red onion chopped
• 2 tbsps freeze dried cilantro
• Juice of 1 lime
• 2 tbsps basil
• 1 tbsp coconut aminos or soy sauce if not Whole30
• 1 tsp ground ginger
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/4 tsp red chili flakes
• 1/4 tsp each sea salt and pepper
• 1 lb ground chicken
• Sauce :
• 1 14oz can coconut milk
• 1 tbsp red curry paste
• 1 tbsp almond butter
• 2 tbsp lime juice
• 1 tsp minced garlic

Instructions

1. Pre-Heat Oven to 400F
2. Meatballs :
3. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
4. Add the chicken and mix well.
5. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
6. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
7. Sauce :
8. In a large skillet, over medium heat, heat the coconut milk.
9. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
10. Putting It Together :
11. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
12. Serve over cauliflower rice.

Recipe adapted >>>>>  here

Recipes Cookbook - Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies |#cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

• 1/2 cup Peanut Butter
• 1/2 cup Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla
• 1 Egg
• 1 1/3 cup Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 24 Hershey Kisses unwrapped

Instructions

1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat until smooth.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 1" balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Recipes Cookbook - JAPANESE SOUFFLE PANCAKES RECIPE

JAPANESE SOUFFLE PANCAKES RECIPE | #Meatballrecipeseasy #Beefmeatballrecipes #Italianmeatballrecipeseasy #Porkandbeefmeatballs #Cookingrecipes #Cakerecipes #Hawaiiancakerecipe #Pineappledessertrecipes #Easypineapplecake #Cupcakecakes #Cakemixdesserts #Pineapplesunshinecakerecipes

Ingredients

• VERSION 1: WITH BAKING POWDER
• 6 tbsp cake flour
• 2 1/2 tbsp skim milk
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
• 3 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
VERSION 2: WITHOUT BAKING POWDER
• 5 tbsp cake flour
• 1 1/2 tbsp skim milk
• 1 tbsp unsalted butter melted
• 1/2 tsp vanilla extract
• 2 1/2 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
• 1/4 tsp cream of tartar

Instructions

1. Version 1
2. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
3. In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
4. Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
5. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
6. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
7. Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
8. Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
9. Version 2
10. In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
11. In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
12. Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
13. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
14. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.
15. Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
16. Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

recipe adapted >>>>>  here

Recipes Cookbook - Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store them in the freeZer though, or else they get sticky! #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes

Ingredients

• 1 1/3 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter melted
• 1 teaspoon erythritol (optional)

Instructions

1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
4. Place in freezer for 30 minutes to set.
5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Recipes Cookbook - Lemon-Blueberry Mini Cheesecakes

Lemon-Blueberry Mini Cheesecakes |  #Strawberrybread #Blueberrycheesecakebars #Blueberrylemoncheesecake #Minicheesecakerecipes #Chocolatestrawberrycupcakes #Chocolatestrawberrycake #Dessertrecipes #Easydessertrecipes #Minidesserts #Dessertsforparties #Minicheesecakes #Minicheesecakeseasy

Ingredients

• 12 lemon Oreos
• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. powdered sugar
• 2 tbsp. lemon juice
• 1 tsp. lemon zest
• 1 tsp. pure vanilla extract
• Pinch of kosher salt
• 1 1/2 c. heavy cream
• 1/4 c. blueberry preserves

Instructions

1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
3. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
4. Refrigerate until firm, about 4 hours.

recipe adapted >>>>>  here

Recipes Cookbook - SPICED VEGAN LENTIL SOUP RECIPE

SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe Adapted : here

Recipes Cookbook - Steak Bites Recipe

Steak Bites Recipe |#Cookingrecipes #Garlicbuttersteakbites #Ketochickenrecipes #Healthychickenrecipes #Garlicsteakbites #Chickenrecipeseasy #Shrimprecipes #Healthydinnerrecipes #Quickandeasydinnerrecipes #Dinnerideasfamily #Easychickenrecipes #Quickdinnerideas

Ingredients

• ½ cup soy sauce
• ⅓ cup olive oil
• ¼ cup Worcestershire sauce
• 1 teaspoon minced garlic
• 2 Tablespoons dried basil
• 1 Tablespoon dried parsley
• 1 teaspoon black pepper
• 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces

Instructions

1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
3. Heat a large skillet over medium-high heat. Heat skillet until it's very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
4. Serve warm and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - The Best Keto Cheesecake

The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

Ingredients

• For the crust
• 1 1/2 Cups Almond flour
• 1/4 Cup Confectioners Swerve
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, melted
For the filling
• 6 Packages 8 ounces full fat cream cheese, room temperature
• 2 Cups Confectioners Swerve
• 5 Large Eggs room temperature
• 8 Ounces Sour Cream room temperature
• 1 Tablespoon Vanilla extract

Instructions

1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
4. Add in the room temperature eggs one at a time and beat until well incorporated.
5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

recipe adapted >>>>>  here

Recipes Cookbook - BEST EVER STARBUCKS PUMPKIN SCONES

BEST EVER STARBUCKS PUMPKìN SCONES |#Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

Ingredients

• 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
• 1 egg
• 1/4 cup whìppìng cream
• 2 cups all purpose flour
• 1/3 cup whìte sugar
• 1 tablespoon bakìng powder
• a pìnch of salt
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspìce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon ground cloves
• 1/3 cup cold, unsalted butter
• For the glaze:
• 2 cups powdered sugar
• 2-3 tablespoons whìppìng cream
• 2 pìnches ground cìnnamon
• 1 pìnch each of ground cloves and ground nutmeg

Instructions

1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
4. Cut the cold butter ìnto cubes and add to the flour mìxture.
5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Recipes Cookbook - Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta |#Creamymushroompasta #Pastadishes #Vegetarianmeals #Vegetarianpastarecipes #Meatlessmeals #Healthypastarecipes #Quickandeasydinnerrecipes #Ketorecipes #Cookingrecipes #Yummyfood #Pastadishes #Healthyeating

Ingredients

• 1/2 lb penne pasta ($0.89)
• 1 small onion ($0.25)
• 2 cloves garlic ($0.16)
• 1 Tbsp olive oil ($0.16)
• 15 oz can diced tomatoes ($0.59)
• 1/2 tsp dried oregano ($0.03)
• 1/2 tsp dried basil ($0.03)
• pinch red pepper flakes (optional) ($0.02)
• 1/2 tsp salt ($0.03)
• freshly cracked pepper to taste ($0.05)
• 2 Tbsp tomato paste ($0.11)
• 2 oz cream cheese ($0.48)
• 1/4 cup grated Parmesan ($0.42)
• 1/2 9 oz. bag fresh spinach ($0.50)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

recipe adapated >>>>>  here

Recipes Cookbook - Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars |#Bundtcakerecipes #Cookiebars #Panerakitchensinkcookies #Pecanpierecipe #Maplepecanbars #Mapledesserts #Chocolatepecanpiebars #Pecanpiebrowniesrecipe #Browniepecanpiebars #Dessertrecipes #Cookierecipes #Dessertbars

Ingredients

• Crust
• 1 1/4 cups almond flour
• 1/4 cup granular Swerve Sweetener
• 1/4 tsp salt
• 1/4 cup butter chilled, cut into small pieces
Pecan Pie Filling
• 1/2 cup butter
• 2/3 cup powdered Swerve Sweetener
• 2 tsp Yacon syrup optional, helps with color and flavor
• 1 1/2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 2 large eggs
• 1/4 tsp salt
• 1 cup pecans lightly toasted
• 2 ounces Lily's Dark Chocolate chopped

Instructions

1. Crust:
2. Preheat the oven to 325F.
3. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
4. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
5. Pecan Pie Filling:
6. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
7. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
8. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
9. Remove and let cool at least 30 minutes before cutting into bars.

recipe adapted  >>>>>  here

Recipes Cookbook - Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice |#Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

• 1 1/2 pounds flank or sirloin steak, cut into thin strips
• 1/2 asian pear, diced
• 6 cloves garlic
• 2 inch piece of ginger, sliced
• 1/2 small onion, diced
• 3 tablespoon EACH soy sauce and brown sugar
• 1 1/2 tablespoon sesame oil
• 2 scallion, cut into large pieces
• 1 tablespoon oil
Garlic Scented Rice:
• 1 tablespoon oil
• 2 cloves garlic, sliced (or smashed)
• 1 1/4 cup parboiled rice (see notes)
• 2 1/2 cups warm chicken broth
Cucumber + Carrot Salad:
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• 1/4 cup rice vinegar
• 3 tablespoon honey
• 1 cup EACH sliced cucumbers and shredded carrots

Instructions

1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Pad Thai

Chicken Pad Thai |#Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 5 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Instructions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here