Recipes Cookbook - Drunken Pumpkin Latte

Drunken Pumpkin Latte |#Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #Rumchatarecipes #Fireballdrinks #Carmelvodkadrinksrecipes #Saltednutrollshot

Ingredients

• For Two:
• 1 cup brewed coffee
• 1/4 cup milk
• 1/4 cup RumChata
• 2 Tbsp. pumpkin pie vodka
• 1 Tbsp. sugar
• 1/8 tsp. ground cinnamon
• For a Pitcher (about 8 cups)
• 4 1/2 cups brewed coffee
• 1 1/4 cups milk
• 1 1/4 cups RumChata
• 1/2 cup pumpkin pie vodka
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• Optional: whipped cream and ground cinnamon for topping

Instructions

1. Add the sugar and cinnamon to the hot coffee and stir until dissolved. Add the remaining ingredients and stir to combine.
2. Serve warm or over ice.
3. Top with optional whipped cream ground cinnamon.

Recipe adapted >>>>>  here

Recipes Cookbook - Parmesan Crusted Chicken with Bacon Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce |#Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

Ingredients

• 1 lb chicken breasts (about 3 large breasts)
• 3 tbsp mayo
• 4 tbsp shredded parmesan cheese
• 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
• 1/2 cup heavy cream
• 1 tbsp cream cheese
• 1/2 tsp garlic powder
• pinch of salt and pepper

Instructions

1. Preheat oven to 400 degrees
2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
3. Top each breast with 1T parmesan cheese and place in baking dish.
4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
5. When the chicken has about 10 minutes left in the oven, begin sauce.
6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Recipe adapted >>>>>  here

Recipes Cookbook - Mint and White Chocolate Hot Cocoa

Mint and White Chocolate Hot Cocoa |#Yummydrinks #Foodanddrink #Fundrinks #Smoothiedrinks #Nonalcoholicdrinks #Dessertrecipes #Eggrollinabowl #Cookingrecipes #Lumpiarecipe #Chinesefood #Vegetarianspringrolls #Filipinodishes 

Ingredients

• 2 cups milk
• 2 cups half and half
• 1/2 bag white chocolate chips
• 1 tsp peppermint extract
• 2-3 drops food coloring green
• Crushed Andes mints and Whipped Cream for garnish

Instructions

1. In a large pot, add milk, half & half and heat over medium heat until hot but not boiling.
2. Add white chocolate chips and stir until completely melted.
3. Add extract and food coloring. Stir well.
4. Top with Whipped Cream and Andes. Serve warm.

recipe adapted >>>>>  here

Recipes Cookbook - Fresh Strawberry Lemonade

Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshstrawberrylemonade #Easypunchrecipes #Strawberrylemonaderecipe #Yummydrinks #Freshstrawberrylemonade #Cocktaildrinks #Fundrinks #Summerdrinkrecipes

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups fresh lemon juice (about 6 medium lemons)
• 6 cups cold water
• ice
• 1 cup strawberries, chopped for topping
• lemon slice, for garnish

Instructions

1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.
2. Place strawberries into a food processor or blender and process/blend until smooth.
3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.
4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

recipe adapted >>>>>  here

Recipes Cookbook - Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

• 2 tablespoons oil divided
• 1 pound flank steak or skirt steak thinly sliced against the grain
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 cups broccoli
• 4 cloves garlic minced
• 3 packets ramen noodles seasoning packet discarded (3 ounces each)
• Sauce
• 1/4 cup water
• 3/4 cup low sodium beef broth
• 1 tablespoon ginger minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 6 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1/2-1 teaspoon Sriracha depending on how spicy you would like it
• sesame seeds for garnish if desired

Instructions

1. NOTE: Prep time does not include marinating time.
2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
4. Cook the ramen noodles according to the package instructions. Set aside.
5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
7. Toss in garlic and saute for 1 minute.
8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
9. Toss in the noodles and stir to coat.
10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here

Recipes Cookbook - Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler |#Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

• For the Cobbler
• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla
• For the Topping
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Recipes Cookbook - Baklava

Baklava |#Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

• FOR THE SUGAR SYRUP:
• 1 ¼ cups granulated sugar
• ¾ cup water
• 1/3 cup honey
• 1 Tablespoon lemon juice
• 3 large strips lemon zest removed in large strips with vegetable peeler
• 1 medium cinnamon stick
• 5 whole cloves
• 1/8 teaspoon table salt
• FOR THE NUT FILLING:
• 8 ounces blanched slivered almonds
• 4 ounces walnuts
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoons ground cloves
• 2 Tablespoons granulated sugar
• 1/8 teaspoon table salt
• EVERYTHING ELSE:
• 1 cup unsalted butter melted
• 1 pound frozen phyllo thawed

Instructions

1. MAKE THE SUGAR SYRUP:
2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
3. MAKE THE NUT FILLING:
4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
5. ASSEMBLE:
6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
10. BAKE AND FINISH:
11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Recipes Cookbook - Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap |#Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Vegancooking #Vegandinners #Healthyrecipes #Meatlessmeals #Veganburgers

 

Ingredients

• 1 zucchini, ends removed and sliced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tomato, sliced or handful of cherry tomatoes
• 1/8 cup sliced red onion
• 1 cup kale, tough stems removed
• 2 slices white cheddar or chipotle gouda cheese
• 2 large Udi's gluten free tortillas
• 4 tablespoons hummus

Instructions

1. Heat a skillet or grill to medium heat.
2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
4. Set zucchini aside.
5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
7. Wrap tightly and enjoy immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado |#Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad #Saladrecipesvideo #Cookingrecipes #Soupandsalad #Tunaavocado #Avocadotunasalad

Ingredients

• 1 avocado halved and pitted
• 1 4.5 oz can tuna, drained
• ¼ cup diced red bell pepper
• 1 tablespoons minced jalapeno
• 1/4 cup cilantro leaves roughly chopped
• 1 tablespoon lime juice
• salt and pepper to taste

Instructions

1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Chip Muffin

Chocolate Chip Muffin | #Breakfastrecipes #Chocolatechipmuffinshealthy #Chocolatechipbread #Easybakingrecipesforkids #Chocolatechipdesserts #Breakfastideas #Bestblueberrymuffins #Blueberrystreuselmuffins #Bakerystyleblueberrymuffins #Blueberrymuffinswithcrumbletopping #Moistblueberrymuffins #Blueberrymuffinshealthy

INGREDIENTS

• 1/2 cup peanut flour
• 1/4 cup Unsweetened Cocoa Powder
• 1 ounce Unsweetened Bakers Chocolate
• 1 ounce Lily's Chocolate Chips
• 1/4 cup erythritol
• 1/4 cup Heavy Cream
• 4 large eggs
• 1 tsp Baking powder
• 4 tbsp Butter
• 1 tsp vanilla extract
• 1/8 tsp Pink Salt

INSTRUCTIONS

1. Start by combining dry ingredients. Thoroughly mix peanut flour, cocoa powder, erythritol, baking powder and salt.
2. In a separate bowl combine heavy cream and butter with a hand mixer.
3. Once combined add eggs and vanilla and mix until combined.
4. Add the dry ingredients to the wet and mix until combined.
5. Add all of the bakers chocolate and HALF of the Lilly's chocolate and fold together.
6. Scoop into muffin tins and top with the remaining Lilly's chocolate.
7. Bake at 350 for 20 minutes. Test with a toothpick. Enjoy!

Recipe Adapted : here

Recipes Cookbook - Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

• For the cake:
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb
• For the streusel topping:
• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

recipe adapted >>>>>  here

Recipes Cookbook - Blackberry Bacon Grilled Cheese

Blackberry Bacon Grilled Cheese | #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches #Yummyfood #Saladsandwich #Jalapenopoppergrilledcheese #Grilledcapresesandwich #Hotsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich

Ingredients

• 1 Tbsp. butter
• 2 pieces sourdough bread
• 4 slices Swiss cheese
• 4 pieces bacon cooked
• 1/2 jalapeno sliced (*for less spice, remove seeds)
• 3 Tbsp. blackberry jam

Instructions

1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
2. Top one piece of bread with cheese, bacon, and jalapeños.
3. Top the other piece of bread with blackberry jam.
4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
5. Grill until both sides are golden brown and cheese is melted.

Recipe Adapted : here

Recipes Cookbook - Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes | #Crockpotsloppyjoes #Sloppyjoerecipeeasy #Homemademanwich #Sloppyjoerecipecrockpot #Phillycheesesteaksloppyjoes #Healthysloppyjoes #Groundbeefrecipes #Phillycheesesteaksandwichrecipe #Phillycheesesteaksliders #Phillycheesesteaksloppyjoes #Frenchdipsandwich #Hamburgerphillycheesesteaksloppyjoe

Ingredients

• 1 teaspoon cornstarch
• 1/2 cup low sodium chicken broth (or beef broth)
• 2 teaspoons olive oil
• 1 small sweet onion , diced
• 1 small green bell pepper , diced
• 1 pound lean ground beef
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons taco seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded sharp white cheddar or monterey jack cheese
• 6 hamburger buns

Instructions

1. Preheat broiler.
2. In a small bowl, whisk together the cornstarch and broth. Set aside.
3. Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
4. Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
5. Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
6. Scoop some mixture onto buns, top with 1/4 cup cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
7. Serve warm with chips and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - No May Avocado Tuna Melt Recipe

No May Avocado Tuna Melt Recipe | #Pescatariandietforweightloss #Nomeatrecipes #Avocadotunasalad #Quickandeasydinnerrecipes #Healthydinnerrecipesfortwo #Cookingrecipes #Vegetarianrecipes #Sandwichrecipes #Cookingrecipes #Healthylunchideas #Healthybreakfast #Ethnicrecipes

Ingredients

• 4 slices whole wheat/grain bread
• 1 can Solid White Albacore, strained
• 1/2 avocado sliced
• 1 pinch sea salt
• 1 pinch black pepper
• 1 medium tomato sliced
• 4 leaves red leaf lettuce
• 4 slices havarti cheese (or other white cheese)
• 1 TBS butter

Instructions

1. In a medium bowl, add tuna, avocado, salt, and pepper; mix using a fork until completely combined.
2. Make your sandwiches: Place a slice of bread on the bottom and then layer cheese, tuna mixture, tomatoes, lettuce, and another slice of cheese. Top with remaining bread slices. Spread butter on outside slices of bread.
3. Using a large skillet heated over medium heat; add sandwiches (butter side down), and cook for 3-4 minutes, or until bread is lightly browned. Flip and cook for 2-3 minutes or until bread is browned (usually the 2nd side takes a shorter amount of time to cook).
4. Remove from skillet and let rest for 2-3 minutes. Using a serrated knife, slice the sandwiches down the middle and serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Rosemary Focaccia Bread

Rosemary Focaccia Bread |#Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy

Ingredients

• 2 1/2 cups lukewarm water divided
• 2 tbsp active dry yeast 2 envelopes
• 3/4 cup olive oil divided plus 2 tbsp
• 6 1/2 cups all purpose flour
• 4 tsp salt
• 1/4 cup chopped fresh rosemary
• Flaky Sea Salt for garnishing

Instructions

1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
3. Combine the flour and salt in another bowl.
4. Add the water/oil mixture to the yeast and whisk together.
5. Add half of the flour and mix on low with the dough hook.
6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
7. Dust your work surface with some flour and dump the dough onto it.
8. Gently knead the dough into a ball shape.
9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
10. Cover with a towel and let rise for about one hour (first rise)
11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
12. Repeat the process knocking out the air and forming back into a ball.
13. Place the dough ball back into the bowl and cover tightly.
14. Place the bowl with the covered dough into the fridge and let it sit overnight.
15. Next day bring the dough to room temperature for about 30 minutes.
16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
17. Shape the dough into a rectangle the same size as the baking pan (18x13)
18. Place the dough onto the prepared pan stretching it to the edges if needed.
19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
20. Preheat the oven to 450 degrees F.
21. Brush the surface of the dough generously with the remaining olive oil.
22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Cinnamon Apple Overnight Oats

Cinnamon Apple Overnight Oats |Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Ingredients

• 1/2 cup Silk® Almondmilk
• 1/2 cup old-fashioned rolled oats
• 1/4 cup plain Greek yogurt
• 1/4 cup unsweetened applesauce , or freshly grated apple
• 1/2 teaspoon ground cinnamon

Cinnamon Apple Overnight Oats |Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Instructions

1. Add all ingredients to a container with a lid.
2. Fasten lid and shake until combined.
3. Refrigerate overnight, or for at least 3 hours. Serve cold or warm!

Cinnamon Apple Overnight Oats |Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Recipe adapted >>>>>  here

Recipes Cookbook - Hot Crab Dip

Hot Crab Dip |Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabrecipes Imitationcrabdip Crapdiprecipe Crabspinachartichokedip Crabrangoondip

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 2 tablespoons Shallots, Minced
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoons Fresh Chives, Finely Minced
• 1 tablespoon Fresh Dill, Finely Minced
• 2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoon Hot Sauce Or More To Taste
• 1/4 teaspoon Salt
• 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
• 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
• Additional Minced Fresh Chives and Fresh Dill To Garnish
• For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

Instructions

1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
3. Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
4. Bake for 20-30 minutes until lightly brown on top and bubbly.
5. Garnish with additional chives and dill if desired.
6. Serve with toasted baguette slices or crackers and lemon wedges.

Recipe adapted >>>>>  here

Recipes Cookbook - Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy |#Easycrockpotrecipes #Crockpotpotroast #Crockpotchickenanddumplings #Roastbeefcrockpotrecipes #Chickencrockpotrecipes #Easycrockpotmeals #Healthydesserts #Healthycrockpotrecipes #Weightwatcherscrockpotrecipes #Crockpotmeals #Wwfreestylerecipesdinner #Lowcarbcrockpotrecipes

Ingredients

• 2 packets chicken gravy mix
• 1 (10.5 oz) can cream of chicken soup
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• garlic powder, salt & black pepper, to taste
• 1/2 cup sour cream
• rice, mashed potatoes or noodles, for serving
• sliced green onions, for topping

Instructions

1. Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
2. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
3. Add the seasoned chicken breasts. Be sure to get them covered in gravy.
4. Cover and cook on low for about 6-8 hours.
5. Once cooked, break chicken up into chunks using a fork.
6. Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)

Recipe adapted >>>>>  here

Recipes Cookbook - Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks |#Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

• 1 tube Pillsbury pizza crust
• 40 pepperoni slices
• 10 mozzarella cheese sticks
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• Optional: marinara sauce for dipping

Instructions

1. Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.
7. Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>>  here