Recipes Cookbook - LEMON ZUCCHINI BREAD RECIPE

LEMON ZUCCHINI BREAD RECIPE |#Moistzucchinibreadrecipes #Snickerdoodlezucchinibread #Zucchinirecipesdessert #Zuchinimuffins #Cinnamonzucchinibread #Healthylemonzucchinibread #Zucchinibreadmuffins #Zucchinimuffinshealthy #Zucchinimuffinsrecipes #Zuchinimuffins #Snickerdoodlezucchinibread #Zucchinirecipesdessert

Ingredients

BREAD

• 2 cups cake flour
• 1/2 tsp salt
• 2 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cup sugar
• 2 tbsp lemon juice
• 1/2 cup buttermilk
• 1 lemon zest
• 1 cup zucchini grated

GLAZE

• 1 cup powdered sugar
• 2 tbp lemon juice
• 1 tbsp milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

recipe adapted >>>>>  here

Recipes Cookbook - Amazing Instant Pot Mashed Potatoes

Amazing Instant Pot Mashed Potatoes | #Instantpotmashedpotatoes #Instantpotrecipeshealthyfamily #Instantpotsweetcorn #Instapotrecipes #Cornoncobinstantpot #Instantpotpressurecooker #Instantpotchickenburritobowl #Pulledporkinstantpot #Instapotporkroast #Porkroastcrockpotrecipes #Instantpotrecipeseasy #Instapotpulledpork

Ingredients

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream

Instructions

1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
7. Return the potatoes to the insert of the Instant Pot and coarsely mash.
8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
9. Add salt and pepper to taste.
10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

recipe adapted >>>>>  here

Recipes Cookbook - Lemon Blueberry Bread

Lemon Blueberry Bread | #Lemon #Blueberry #Bread #Zucchinirecipes #Lemonblueberrybread #Snickerdoodlezucchinibread #Easyblueberryrecipes #Lemonblueberrycakeeasy #Dessertrecipes #Foodrecipes #Bestzucchinibread #Bestzucchinibreadrecipe #Zucchinibreadrecipesmoist #Lemonblueberrybread #Lemonblueberryloaf

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 Tablespoons all-purpose flour
• Lemon glaze
• 2 Tablespons butter, melted
• 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Oven-Baked Chicken Parmesan

Oven-Baked Chicken Parmesan |#Foodrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Ketochickenrecipes #Longhornparmesancrustedchicken #Easydinnerrecipes #Tacopasta #Bakedchickenparm #Chickenparmesanrecipehealthy #Califlowerrecipes

Ingredients

• 1/2 cup water
• 1 egg
• 1 1/2 cups bread crumbs (I use Panko)
• 6 tablespoons grated Parmesan cheese, divided
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 3 skinless, boneless chicken breasts, sliced in half horizontally
• 2 cups Marinara sauce
• 1 cup mozzarella cheese
• Whole wheat spaghetti, cooked

Instructions

1. Preheat oven to 400 degrees F.
2. Beat eggs and water together in a bowl. In a separate bowl, combine bread crumbs, 4 tablespoons Parmesan cheese, oregano, basil, thyme and garlic powder.
3. Sprinkle chicken with salt and pepper on both sides. Dip each chicken breast halve in the egg mixture, shake off excess, then dip in the bread crump mixture on both sides. Place on a baking sheet sprayed with cooking spray. Repeat with remaining chicken.
4. Spray each chicken breast with cooking spray or an olive oil mister. Bake for 40 minutes.
5. Spread each chicken breast with Marinara sauce, then top with mozzarella and remaining Parmesan cheese. Continue baking until cheese is melted.
6. Serve over whole wheat spaghetti.

recipe adapted >>>>>  here

Recipes Cookbook - No Bake Banana Split Dessert

No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #Applefrieswithcaramelcreamdip #Postresparamesadepostres #Applefriesrecipe #Fallsnacks #Bananasplitdessert #Nobakedesserts

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
5. Spread the cream cheese mixture over the cooled graham cracker crust.
6. Add a layer of sliced bananas over the cream cheese mixture.
7. Spread pineapple chunks evenly over the bananas.
8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
9. Garnish with the pecans/walnuts and maraschino cherries.
10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
11. Chill for at least 4 hours before cutting to allow the layers to set.

recipe adapted >>>>>  here

Recipes Cookbook - Butterfinger Cookie Bars

Butterfinger Cookie Bars |#Pomegranaterecipes #Strawberrycrunchcupcakes #Glazedlemonzucchinibread #Butterfingercookiebars #Coconutalmondbrownies #Strawberrycrunchcake #Peanutbuttercupricekrispietreats #Reesesricecrispytreats #Blackberrycobbler #Reesespeanutbutterricekrispietreats #Dessertsforparties #Blackberrydessertrecipes

Ingredients

• 1 cup butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped
• For the Frosting:
• 3/4 cup creamy peanut butter
• 1/2 cup butter softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1-2 Tablespoons milk
• 1/2 cup chopped butterfinger bits about 4 “fun size” bars

Instructions

1. Preheat oven to 350 degrees F.
2. Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.
3. Add the vanilla and eggs and mix well.
4. Add flour, baking soda and salt and mix on low speed until just combined.
5. Stir in chopped Butterfinger bits.
6. Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars is JUST set.
7. Remove from oven and cool completely before frosting.
8. For the frosting:
9. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix.
10. Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - Creamy Parmesan Orzo With Chicken And Asparagus

#Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchickenrecipe #Chickenrecipesvideos #Cookingrecipesvideos #Foodrecipeshealthydinner #Foodvideos #Tastyvideosdinners

Ingredients

• 1 lb chicken breast, boneless and skinless (about 3)
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups half and half
• 3 cups chicken broth, low sodium, or water
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp parsley, chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

recipe adapted >>>>>  here