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