Recipes Cookbook - Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices | CHOCOLATE TURTLE APPLE SLICES #chocolate #apple #dessert #cookie #bars #Dessert_recipes #Cooking_recipes #Cupcake_cakes #Cake_frosting #Cake_cookies #Yummy_food #Fall_desserts #Fall_treats #Carmel_apples #Thanksgiving_recipes #Chocolate_turtle_apple_slices #Chocolate_desserts

Recipes Cookbook - Keto Cheesecake - Low Carb Sugar Free

Keto Cheesecake - Low Carb Sugar Free |#Coffeefrostingrecipe #Coffeedesserts #Cupcakecakes #Coffeeicingrecipe #Coconutflourwafflerecipe #Espressobuttercreamfrosting #Ketofluffdessert #Ketocheesecakefluff #Ketocheesecakenobake #Ketostrawberrycheesecakedelight #Ketosugarfreepuddingrecipes #Ketocreamcheesedessert

Ingredients

Crust :
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter melted
• 1/4 Cup Confectioners I used Swerve
• 1 1/2 Cups Almond flour
Cheesecake Filling:
• 1 tbsp lemon juice
• 1 cup erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
• 1 cup plain Greek yogurt, room temp or coconut milk yogurt (for vegan)
• 2 tsp pure vanilla extract
• 2 eggs, room temp (omit eggs and use another cup of coconut yogurt for substitute for vegan or Greek yogurt for non-vegan )
• 16 oz or 2 pkgs cream cheese, very softened or vegan cream cheese / can also be made with 3 pkgs or 24 oz of cream cheese of choice for a thicker, denser, creamy cheesecake texture.
Fruit Topping: ( or Sugar Free Fruit Filling, store bought )
• 2-3 tablespoons erythritol I used Monkfruit Sweetener. If non-keto use sugar of choice
• 1 teaspoon lemon juice
• 2 ½ cups berries of choice cleaned and chopped as needed.
• 2 tablespoons water

Instructions

1. Crust
In a small bowl, add melted butter, almond flour, cinnamon and confectioners sugar together and mash with a fork well to make your crust. Should be dry, yet wet enough to press together in the bottom of an 8 inch springform pan. Place crust in fridge while you make the cheesecake filling. Preheat oven to 350 degrees and place a pan with water in it half way up on the lowest rack of the oven. Now let’s make the cheesecake filling.
2. Cheesecake Filling
Using a mixer, mix the very softened cream cheese until smooth and creamy, set aside. Using a blender or mixer, add yogurt, eggs, vanilla, lemon juice and erythritol together and mix together. Add cream cheese and blend mix until smooth and creamy. (Can also mix in mixer, by adding in the yogurt/eggs mixture slowly to the mixture so it doesn’t get cream cheese chunks. If it does, throw it in the blender to smooth it out. Don’t overbeat cheesecake filling.
3. Pour filling into the crust and bake on center shelf for 40-50 minutes.
Once time is up, leave cheesecake in oven, but turn off the heat and let the cheesecake sit in the oven for an additional 15 minutes. Then remove from the oven—it will still look underdone and a little jiggly. Let cool on the counter 20 minutes, then refrigerate overnight for firming up. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired.
4. Fruit Topping
In a saucepan, add the berries, sugar, cornstarch, water, and lemon juice. Stir just to combine. Cook the berries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Add to cheesecake when ready to serve.

recipe adapted >>>>>  here

Recipes Cookbook - Roasted Parmesan Broccoli

#Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil #Healthysnacks #Roastedbroccolirecipes #Healthysidedishes #Healthyfood #Healthyappetizers #Roastedbroccoliparmesan

Ingredients

• 1 large head of Broccoli sliced into 1-inch thick steaks
• 1 teaspoon salt and pepper
• Red pepper flakes
• 3-4 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons parmesan
• Lemon zest from half a lemon

Instructions

1. Preheat the oven to 425 degrees.
2. Add sliced broccoli to a parchment paper-lined baking sheet.
3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
6. Remove from the oven, dust with lemon zest and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Crunchy Baked Chicken Tenders

Crunchy Baked Chicken Tenders |#Ketochickenrecipes #Chickenbakerecipeseasy #Weightwatcherdinners #Ketobreadsticks #Whatsfordinner #Wwrecipes #Chickentenderloinrecipesbaked #Healthybreadedchicken #Chickentenderrecipeshealthy #Bakedchickentenderspanko #Bakedparmesanchickentenders #Ovenbakedchickentenderspanko

Ingredients

• 3/4 cup panko breadcrumbs
• vegetable cooking spray
• 1 tsp dried parsley
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 1/2 lbs. chicken tenders (approximately 12 tenders)
• 2 egg whites
• splash of water

Instructions

1. Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on baking sheet, spray lightly with cooking spray, and bake 3-4 minutes, until golden.
2. Set panko aside in large shallow bowl. Add oven safe wire rack to top of baking sheet, and set aside. Increase oven temperature to 450 F degrees. To bowl, add parsley, salt, pepper, smoked paprika, onion powder and garlic powder. Toss to combine well.
3. In another shallow bowl, add egg whites and splash of water. Beat lightly. Pat chicken tenders dry. Season chicken tenders with additional pinch of salt and pepper.
4. Add chicken tender to egg white mixture, turning to coat. Lift up, allowing excess egg whites to drip off, then add to panko bowl. Coat chicken tender with seasoned panko, then transfer to prepared wire rack/baking sheet. Repeat with remaining tenders.
5. Lightly spray chicken tenders with cooking spray if desired, then bake 12-15 minutes (depending on the size of the tenders), until golden brown and chicken is cooked through.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BEST DAMN INSTANT POT BONELESS PORK CHOPS

BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes #Chickeninstantpotrecipes #Instantpotmashedpotatoes #Instantpotrecipeseasy #Instantpotsweetcorn #Instantpotrecipeshealthyfamily #Frozenmeatballsinstantpot #Cornoncobinstantpot #Creamyitalianchickeninstantpot

Ingredients

• 2 pork chops, boneless 1″ thick
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tbs butter
• 1 cup chicken broth
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke

Instructions

1. Mix spices and brown sugar and rub into both sides of pork chops.


2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.


3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.


4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.


5. Let pork chops rest for about 5 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - The Best French Toast Ever

The Best French Toast Ever |#Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchideas #Crackerbarrelfrenchtoastrecipe #Germanpancakes #Blueberrymuffins #Hashbrowncrustedquichewithsausage #Robertirvinefrenchtoast #Ovenpancake #Blueberryrecipes

Ingredients

• 1/2 teaspoon salt
• 16 thick slices Challah, Brioche, or Texas Toast
• 2 1/2 cups milk
• 3 teaspoons ground cinnamon
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 7 large eggs
• 1/2 cup all-purpose flour

Instructions

1. Whisk milk and eggs together in a large mixing bowl.
2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

recipe adapted >>>>>  here

Recipes Cookbook - Butterscotch Lush Recipe

Butterscotch Lush Recipe | #Weightwatchersfreestyle #Weightwatcherstatertotcasserole #Wwdesserts #Weightwatchersmeals #Wwfreestylerecipes #Weightwatcherslemoncake #Butterscotchpie #Butterscotchlushdessert #Pineapplecake #Lushdessertrecipes #Butterscotchpuddingrecipes #Butterscotchlushrecipe

 

 

Ingredients

• Graham Cracker Crust ~
• 1.5 cup graham crackers, crushed
• 1 stick butter (1/2 cup), melted
• 1/2 cup sugar
Cream Cheese Layer ~
• 1 package (8 oz) cream cheese, softened
• 2 cups heavy cream
• 1/4 cup sugar
Pudding Layer ~
• 2.5 cups milk
• 2 small packages butterscotch instant pudding
Whipped Cream Layer ~
• 1 cup heavy cream
• 3 Tbls powdered sugar
Toppings (optional) ~
• Butterscotch ice cream topping
• Chocolate bar, shaved

 

Instructions

1. Graham Cracker Crust ~
2. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
3. Press mixture into the bottom of a 8x8 baking dish. Bake for 15 minutes.
4. Cream Cheese Layer ~
5. Use a hand mixer to beat cream cheese and sugar until fluffy.
6. Add in 2 cups heavy cream and beat until stiff peaks form.
7. Layer over cooled graham cracker crust.
8. Pudding Layer ~
9. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can't pour or smooth your pudding layer.
10. Spread over cream cheese layer.
11. Whipped Cream Layer ~
12. Beat heavy cream and powdered sugar, until it forms soft peaks.
13. Spread over pudding layer.
14. Chill 4 hours in the refrigerator, or until set.
15. Toppings (optional) ~
16. Drizzle warmed butterscotch topping across the top.
17. Sprinkle with shaved chocolate pieces.

recipe adapted >>>>>  here

 

 

Recipes Cookbook - ROASTED CAULIFLOWER SOUP WITH GARLIC {GF, VEGAN}

#Vegansouprecipes #Cookingrecipes #Vegansoups #Simplyquinoa #Soupsandstews #Healthysouprecipes #Vegetarianrecipes #Veganeating #Wholefoodrecipes #Veganfoods #Cookingrecipes #Vegandishes
 

Ingredients

• 1 head cauliflower chopped into florets
• 1 head garlic
• 3 tablespoons extra virgin olive oil divided
• 1 carrot peeled and diced
• 1 stalk celery diced
• 1 small yellow onion diced
• 1 teaspoon smoked paprika optional
• 1 teaspoon hot smoked paprika optional
• 4 cups vegetable broth
• 1 can coconut milk (optional, use almond flour instead if sensitive to the taste of coconut milk)
• 2 tablespoons nutritional yeast
• For garnish:
• handful chopped parsley

Instructions

1. Preheat oven to 400 degrees F.
2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
4. Bake the cauliflower and garlic for 30 minutes.
5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
7. Add vegetable broth, and bring to a boil.
8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
10. Remove from heat and puree until smooth with an immersion blender.
11. (** Taste the soup and if you are happy with how creamy it is there is no need to add coconut milk.) Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.

recipe adapted  >>>>>  here

Recipes Cookbook - Blueberry Buckle

Blueberry Buckle |#BlueberryBuckle #Healthydessertrecipes #Blueberryrecipesdessert #Blueberrybreakfastcake #Blueberrybucklecoffeecake #Healthyblueberrydesserts #Blueberryrecipesbreakfast #Blueberrybucklerecipe #Dessertrecipes #Blueberrydesserts #Cakedesserts #Deliciousdesserts #Fruitdesserts

Ingredients

• For the cake
• 3/4 cup sugar
• 1/4 cup shortening
• 1 large egg
• 3/4 cup whole milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries (fresh or frozen)
• Additional shortening and flour to prepare the baking pan
• For the topping
• 1/2 cup sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon
• 1/4 cup butter

Instructions

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
4. Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
5. To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
6. Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

recipe adapted >>>>>  here

Recipes Cookbook - Fudgy Paleo Chocolate Skillet Cake

#Paleodessertrecipes #Paleoglutenfree #Glutenfreedesserts #Wholefoodrecipes #Paleosnacks #Healthydesserts #Paleodessertrecipes #Paleosweets #Paleobaking #Paleoglutenfree #Glutenfreedesserts #Paleosnacks

 Ingredients

• For the Cake:
• 3 eggs room temp
• 3/4 cup organic coconut sugar
• 1/2 cup organic coconut oil melted and cooled
• 2 tsp pure vanilla extract
• 1/2 cup raw cacao powder or unsweetened cocoa powder
• 1 cup blanched almond flour
• 1/2 tsp baking soda
• dash sea salt
For the fudge topping (optional)*
• 3/4 cup Enjoy Life Dark Chocolate Morsels
• 3 Tbsp full fat coconut milk from a can - blended prior to using
• Coconut ice cream to top - I love this brand optional

Instructions

1. Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
2. In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
3. In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth.
4. Spread the batter out evenly in the skillet or skillets** and bake in the preheated oven for 20-25 minutes, or until the center is just set. The baking time will vary a bit based on which skillet you use, so check beginning at 20 minutes for the center to set (no more jiggle)
5. While the cake bakes, make the fudge topping. In a small saucepan over very low heat, combine the chocolate chips/morsels and coconut milk and melt, stirring, until smooth and shiny, then remove from heat.
6. Allow the cake to cool in the skillets for about 5-10 minutes, then spread the fudge topping evenly over the cake(s). To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired.
7. Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - SWEET AND STICKY CHICKEN WITH VEGETABLES

SWEET AND STICKY CHICKEN WITH VEGETABLES |#Glutenfreedairyfreerecipes #Gfchickenanddumplings #Dairyfreemeals #Sweetandstickychicken #Dairyfreedinnerrecipes #Cookingrecipes #Chickenartichokerecipes #Healthycreamytuscanchicken #Paleochickenrecipes #Cookingrecipes #Dinnerrecipes #Ethnicrecipes

Ingredients

• 2 carrots, cut into 1" pieces
• 2 medium potatoes, cut into 1" pieces
• 1 onion, cut into 1" pieces
• 1 bell pepper, cut into 1" pieces
• 4 pieces chicken
• 2 Tbsp molasses
• 2 Tbsp ketchup
• 2 Tbsp honey
• 2 Tbsp maple syrup
• ½ Tbsp Italian seasoning
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 Tbsp butter, cut into small pieces
• 1 Tbsp cornstarch + 3 Tbsp water (optional)

Instructions

1. Preheat the oven to 350 degrees. In an 8x8 oven-proof dish, layer the vegetables.
2. Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.
3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.
4. Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.
5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.
6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to bake the vegetables until they're done.
7. Enjoy the sweet and sticky chicken!

recipe adapted  >>>>>  here

Recipes Cookbook - NO BAKE PUMPKIN CHEESECAKE

NO BAKE PUMPKIN CHEESECAKE | #NOBAKE #PUMPKIN #CHEESECAKE #Ketopumpkincheesecake #Pumpkindessertseasy #Pumpkincheesecakeeasy #Nobakepumpkincheesecakerecipe #Easynobakedesserts #Pumpkinrecipesdessert #Dessertrecipes #Pumpkindessert #Pumpkinrecipes #Cookingrecipes #Thanksgivingrecipes #Nobakedesserts

Ingredients

• 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
• 1 Tablespoon Lakanto sweetener
• 1/2 teaspoon cinnamon
• 8 oz cream cheese softened (room temperature)
• 1 cup heavy whipping cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup Lakanto sweetener or other sugar substitute
• 3/4 cup pumpkin puree

Instructions

1. To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
2. Divide mixture evenly into the ramekins, jars or whatever container you are using.
3. Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
4. Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
5. Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
6. Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
7. Refrigerate until ready to eat.

recipe adapted >>>>>  here