Recipes Cookbook - Keto Fathead Sugar Cookies

Keto Fathead Sugar Cookies |#Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

Ingredients

• 2 ounces Cream Cheese
• 1 cup Mozzarella, shredded
• 3 tbsp Real Butter, softened
• 1/2 cup Swerve Sweetener
• 2 Egg Whites
• 2 tsp Vanilla Extract
• 1 cup Almond Flour
• 1 tsp Baking Powder

Instructions

1. Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
2. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
3. Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
4. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
5. Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
6. Cool on rack. Serve!

Recipe adapted >>>>>  here

Recipes Cookbook - DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT |  #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals

Ingredients

• Crust:
• 2 1/2 cups graham crumbs (2 sleeves)
• 1/2 cup unsalted butter
Layers:
• 2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container Cool Whip
• 20 oz can crushed pineapple, drained well

Instructions

1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
3. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
4. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
5. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
   

recipe adapted >>>>>  here

Recipes Cookbook - Ham, Egg and Cheese Breakfast Sliders

Ham, Egg and Cheese Breakfast Sliders | #Babyshowerbrunchfoodideas #Breakfastideaseasy #Foodrecipesvideos #Breakfastpartyideas #Bridalshowerbrunchfoodideas #Breakfastcasserole #Easybreakfastideas #Easydinnerrecipes #Breakfastslidershawaiianrolls #Breakfastsandwichrecipes #Foodrecipesvideos #Baconeggandcheesesandwich

Recipes Cookbook - Best Baby Back Ribs in the Slow Cooker

Best Baby Back Ribs in the Slow Cooker|#Babybackribsincrockpot #Crockpotribsrecipes #Slowcookerribsrecipe #Slowcookerbbqribs #Redbeansandricerecipe #Bbqribsinthecrockpot #Porktenderloinrecipesincrockpot #Porkloincrockpotrecipes #Porkribsinthecrockpot #Bbqpulledporkslowcooker #Ribsincrockpotslowcooker #Porkloinrecipescrockpot

Ingredients

• 2 racks of pork baby back ribs
• Dry Rub
• ½ cup light brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1 tablespoon garlic powder
• ½ teaspoon pepper
• 2 tablespoons kosher salt
• Sticky Sauce
• 1 Tablespoon fresh ginger
• 2 teaspoons ground pepper
• 1 teaspoon onion powder
• 6 cloves garlic minced
• 2 tablespoons sweet chili sauce found in the international section of the grocery store
• ⅔ cup reduced sodium soy sauce or regular if you don't have the low-salt
• ⅔ cup balsamic vinegar
• ⅔ cup brown sugar
• 1/2 cup honey
• 1 tablespoon cornstarch
• 1 tablespoon hot water

Instructions

1. Lay the pork ribs out on a cutting board and make sure that the membrane from underneath the ribs has been removed (most stores and butchers do remove this).
2. Make the dry rub:
3. Mix together all the ingredients listed above for the rub. Using your hands, massage the rub into both sides of the ribs, concentrating a bit more on the top, meaty portion of the rack. Let rest while you start the sauce.
4. Make the sauce:
5. In a bowl, stir together the ginger, pepper, and onion powder. Add the garlic and mix again. Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine. Set aside.
6. Get ribs in the slow cooker:
7. Place the ribs in the slow cooker: To ensure that the ribs cook evenly, stand the racks up along the perimeter of the slow cooker with the wide end down and the meatier side of the ribs facing the slow-cooker insert wall. (The rib bones will be laying vertically and the slabs are now curled around each other in the cooker.)
8. Pour about 1 1/2 cup of the sauce over the ribs and place the remaining half into a small bowl and put in the refrigerator for now.
9. Place the lid on the slow cooker and cook at low for 8 hours. (I have cooked them on high for 2 1/2 hours and then switched to low for 4 hours with perfect success as well.)
10. Remove the ribs from the slow cooker and place them on a tin foil lined broil pan or baking sheet, meaty side up.
11. Remove the sauce from the refrigerator and brush a little more of the sauce on top of the ribs until nice and shiny. Leave ribs alone for a minute while you finish the sauce.
12. Sticky Sauce:
13. Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken, about 5-8 minutes. Set aside.
14. Finish the ribs:
15. Place the meat under the broiler in the middle of the oven for a few minutes or until it looks sticky and broiled. Be sure to watch it carefully. Allow to rest, tented with foil for 3-5 minutes and serve with the sticky sauce on the side.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Cheesy French Pinwheels Recipe

Cheesy French Pinwheels Recipe |#Puffpastryappetizers #Puffpastryrecipesappetizers #Puffpastrytwists #Snackrecipes #Cookingrecipes #Appetizersnacks #Fingerfoods #Crabpuffsrecipe #Healthyappetizers #Hamandcheesecrescentrolls #Plainchicken #Easycrabpuffs

Ingredients

• 2 Sheet Puff Pastry
• 1/2 Cup Country Dijon Whole Grain Mustard
• 1 Tablespoon Fresh Rosemary Finely Chopped
• 1/2 Pound Salami Very Thinly Sliced
• 3 Cups Jack Cheese Shredded
• 2 Large Egg Beaten to Blend

Instructions

1. Preheat oven to 400 degrees. Line 2 large baking sheets with Silpats or parchment paper.
2. Defrost puff pastry according to package instructions, about 30-40 minutes.
3. Gently unfold 1 pastry sheet and place on a lightly floured surface. Use a lightly floured rolling pin to flatten out the creases.
4. Spread 1/2 the mustard evenly over surface, leaving a 1/2 inch border. Sprinkle 1/2 the rosemary evenly over mustard. Arrange 1/2 the salami slices over mustard, overlapping as needed. Sprinkle 1/2 the cheese over salami. Brush plain border with beaten egg. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat with remaining pastry, mustard, rosemary, salami and cheese. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Brush tops of rounds with egg.
5. Bake in preheated oven for 18-20 minutes or until nicely golden brown. Serve warm.

recipe adapted  >>>>>  here

Recipes Cookbook - Creamy, Cheesy Chicken Spaghetti

Creamy, Cheesy Chicken Spaghetti |#Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

Ingredients

• 8 oz angel hair pasta (1/2 of a 16 oz. box)
• 2 cups chopped, cooked chicken
• 2 (10 oz) cans cream of chicken soup
• 1 cup salsa
• 1 cup sour cream
• 2 cups Mexican cheese blend, divided use
• 1 tbsp taco seasoning
• dried parsley, for topping (optional)

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
4. Once pasta is cooked, drain well.
5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
6. Stir well to combine (this will take a few minutes.)
7. Pour combined mixture into your prepared baking dish.
8. Top with remaining cheese and a sprinkling of dried parsley.
9. Cover with nonstick aluminum foil.
10. Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Cheesy Hamburger Casserole

#Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Hashbrownbeefbake

Ingredients

• 1 1/2 pounds lean ground beef
• 1 large onion, diced
• 1 tablespoon canola oil
• salt, to taste
• pepper to taste
• 1/2 teaspoon oregano
• 2 cloves chopped garlic
• 1/2 teaspoon paprika
• one 28-ounce can pureed tomatoes, or your favorite sauce
• 16 ounce box macaroni noodles
• 1/2 cup each grated cheddar and mozzarella cheeses

Instructions

1. Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
2. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
3. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

recipe adapted >>>>>  here