Recipes Cookbook - Keto Pigs In A Blanket Recipe

Keto Pigs In A Blanket Recipe |#Ketobreakfastrecipes #Ketosnacks #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Italiansubrollups #Ketoitalianrolls #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketogenicdiet

Ingredients

• 4 medium hot dogs
• 1/2 cup Shredded mozzarella cheese
• 3/4 cup Almond Flour
• 1 large Egg
• 1/4 tsp Baking powder
• 1/4 tsp garlic powder
• 1/2 tsp Pink Himalayan Salt
• 1/2 tsp Sesame Seeds

Instructions

1. Cut each hot dog into 3 equal sized pieces and set aside.
2. Melt mozzarella in microwave and add almond flour and egg. Combine well.
3. Add baking powder, garlic and salt. Combine well.
4. Form dough in hands and split into 12 equal sized pieces and roll into dough.
5. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
6. Place each hot dog piece into the dough and wrap like a blanket.
7. Sprinkle with sesame seeds (press down so they stick to dough).
8. Place pigs in 350 degree oven for 17-20 minutes.
9. Serve warm and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - FAMOUS RED LOBSTER SHRIMP SCAMPI

FAMOUS RED LOBSTER SHRIMP SCAMPI |#Redlobstershrimpscampirecipe #Healthyshrimpscampirecipe #Seafoodrecipes #Cookingrecipes #Fishrecipes #Seafooddishes #Chickencrockpotrecipes #Slowcookerchickentacos #Crockpotchickentacos #Dinnerrecipescrockpot #Gumborecipecrockpot #Chickenstreettacos

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1⁄2 cups white wine, I use chardonnay
• 1⁄2 fresh lemon, Juice only
• 1 teaspoon italian seasoning
• 1⁄2 cup softened butter
• 1 tablespoon parsley
• 1⁄2 cup grated parmesan cheese

Instructions

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Recipe has been adapted from >>>>>  here

Rated 4.4/5 based on 763 customer reviews

Recipes Cookbook - Vanilla Buckwheat Protein Pancakes

Vanilla Buckwheat Protein Pancakes |#Fudgeswirledoreobottomcheesecake #Groundmeatrecipes #cookies #Recipeswithhamburgermeat #Cookingrecipes #Dessertrecipes #Cookingrecipes #Breakfastrecipes #Crockpotchicken #Healthybreakfast #Dinnerrecipes #Pancakeshealthy

Ingredients

• 3 tbsp buckwheat flour
• 2 tbsp vanilla protein powder *
• 1/2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/4 tsp cinnamon - OPTIONAL
• 1 egg
• 1/3 cup coconut milk - carton, not canned. You can substitute in your preferred milk!
• 1 tsp extra virgin olive oil
• extra olive oil, butter or coconut oil for frying
Toppings
• fresh fruit
• maple syrup or honey
• yoghurt
• nut butter or tahini

Instructions

1. Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
2. Add the egg and 75mL coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter. If the batter is too thick, add a little extra milk.
3. As you're whisking, add in the teaspoon of olive oil and continue to mix. You should end up with a thick, shiny batter, about the texture of a thick custard.
4. Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil (or another cooking fat). Scoop in about three heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
5. Cook for approximately 1 and 1/2 - 2 minutes, or until just a few bubbles poke through the surface, then flip and cook for another minute. (You want to flip them as soon as you are able to, to avoid burning).
6. Repeat the process with the remaining batter; you should make 3-4 pancakes. Add a little extra oil to the pan as needed as you cook. Serve immediately with toppings of your choice (you can also refrigerate or freeze the pancakes and heat them up again later).

recipe adapted  >>>>>  here

Rated 4.8/5 based on 877 customer reviews

Recipes Cookbook - Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken |#Brownricerecipes #Whitericerecipes #Cookingrecipes #Lowcarbrecipes #Chickendishes #Healthyrecipes #Easychickenrecipes #Familydinnerideas #Basilrecipes #Simpledinnerrecipes #Healthydinnerrecipes #Pastadinnerrecipes

Ingredients

• 4oz mozzarella cheese, sliced or shredded
• 4 chicken breasts or cutlets (see notes)
• 1 cup balsamic vinegar
• homemade seasoned salt and pepper
For the bruschetta topping:
• 1/4 cup packed fresh basil, chopped
• 1 medium-sized garlic clove, pressed or finely minced
• salt and pepper
• 3 Tablespoons extra virgin olive oil
• 2 cups diced tomato (see notes)
• 3 Tablespoons freshly grated parmesan cheese
• 1/2 teaspoon sugar
• 3 Tablespoons balsamic vinegar

Instructions

1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
3. Place an oven rack directly underneath the broiler then preheat to high.
4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Caramel Apple Crisp Cheesecake Bars

#Applemuffins #Caramelapplecheesecakebars #Applerecipesdessert #Applefrieswithcarameldip #Sweetrecipes #Bakingrecipes #Samoacheesecake #Applepiebars #Samoacheesecakerecipe #Samoacake #Cheesecakeideas #Sweetrecipes

Ingredients

• Graham/Oats Crust:
• 1/4 cup brown sugar
• 1 cup graham cracker crumbs
• 3/4 cup rolled oats
• 1/2 cup melted butter, plus more for greasing the plate
• Cheesecake Layer :
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp ginger
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• Apple Crisp Topping:
• 1/4 cup all purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping

Instructions

1. Preheat your oven to 350F.
2. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
3. or light-colored metal baking pan with foil,
4. (be sure to cover the sides, you are going to use this to lift the bars).
5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
6. Press inside the bottom of a 9x13-inch baking pan.
7. Bake for 5 minutes. Remove from oven to cool.
8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
9. Once well combined, pour on top of your graham cracker/oat crust.
10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
12. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

recipe adapted  >>>>>  here

Recipes Cookbook - RASPBERRY CHOCOLATE CHIP COOKIES

RASPBERRY CHOCOLATE CHIP COOKIES | #Blueberrypiecookies #Cookiesrecipeseasy #Smoresstuffedcookies #Blueberryhandpies #Fooddeserts #Desertsrecipes #Blueberrypiecookies #Smoresstuffedcookies #Blueberryhandpies #Fooddeserts #Desertsrecipes #Marshmallowcookies

Ingredients

• 1 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chunks
• 1 1/2 cups frozen raspberries

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
3. Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
4. Add the flour, baking soda and salt and mix again on low speed until combined.
5. Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
6. Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Baked Apple Cider Donuts

Baked Apple Cider Donuts | #Pumpkinrecipes #Appleciderdoughnutrecipe #Donutholesrecipe #Churrodonutrecipe #Homemadedonutsrecipebaked #Chocolatebakeddonutrecipes #Appleciderdonutsrecipebaked #Bakedappleciderdonutsrecipe #Bakeddoughnutrecipes #Appleciderdoughnutrecipe #Applecidercupcakeswithbrownsugar #Applecinnamondonutrecipe
 

Ingredients

• Donuts
• 10 Tablespoons unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 2 cups apple cider (reduced to 3/4 cup)
• 3 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• pinch salt
Topping
• 6 tablespoons unsalted butter, melted
• 1 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
7. In a small bowl, melt butter in the microwave. Set aside.
8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

recipe adapted  >>>>>  here