Recipes Cookbook - French Toast Bake

#Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymeals #Frenchtoastcasseroleovernight #Bakedfrenchtoastcasserole #Blueberrybreakfastcasserole #Frenchtoastbakequick #Frenchtoastcasseroleeasy #Sweetbreakfastideas

Ingredients

• 1 loaf sourdough bread
• 8 eggs
• 2 c milk
• 1/2 c heavy cream
• 3/4 c sugar
• 2 TB vanilla
• Topping
• 1/2 c flour
• 1/2 c brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
3. Cover your pan with Saran Wrap and refrigerate overnight.
4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

recipe adapted >>>>>  here

Recipes Cookbook - Flourless Marshmallow Crunch Brownies

Flourless Marshmallow Crunch Brownies |#Breakfastideas #Tastyvideosdesserts #Crescentrollrecipesdessert #Buckeyebrowniecookies #Raspberrycrescentrolls #DeliciousdessertsGlutenfreedesserts #Minimarshmallowrecipes #Cookingrecipes #Marshmallowbrownies #Flourlessbrownies #Deliciousdesserts

Ingredients

• For the Brownies*:
• 2 cups white sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 1 1/2 cup dark cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chopped chocolate
• For the Topping:
• 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
• 2 cups chocolate chips (or chopped chocolate)
• 1 1/4 cups peanut butter
• 5 tablespoons butter
• 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

recipe adapted >>>>>  here

Recipes Cookbook - Quick and Easy Lemon Orzo with Parmesan and Peas

Quick and Easy Lemon Orzo with Parmesan and Peas |#Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad

Ingredients

• 1 1/2 Cups Dry Orzo Pasta
• 1 Tablespoon Olive oil
• 2 Cloves Garlic, minced
• 3 Cups Chicken Broth
• 1 Teaspoon Fresh Thyme Leaves
• 1 Lemon, zested
• Juice of Half a lemon
• 1 1/2 Cups Peas
• 1/3 Cup Grated Parmesan cheese, plus more for garnish
• Fresh Cracked Pepper
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, add the olive oil and pasta.
2. Cook, stirring occasionally until toasted, about 30-60 seconds.
3. Add garlic and stir it in followed by thyme.
4. Add the broth, a small amount at a time.
5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
7. Add the cheese and salt and pepper to taste and serve immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Easy and Delicious Weeknight Taco Pasta

Easy and Delicious Weeknight Taco Pasta |#Groundbeefrecipesfordinner #Dinnerrecipeseasy #Instantpotrecipeseasy #Instantpotgroundbeefrecipes #Instantpothamburgerrecipes #Easydinnerideas #Summerdinnerrecipes #Tacopasta #Bltpastasalad #Beefandbroccolicrockpot #Saladsforparties #Tacostuffedshells

Ingredients

• 1/2 8 oz Box of Small Shell Pasta Noodles
• 1 lb Lean Ground Beef or Turkey 80/20 or above preferred
• 1 envelope low sodium taco seasoning
• 1 cup water
• 1/2 block reduced fat cream cheese (4 oz.)
• 1 cup shredded cheese Cheddar, Mexican Blend, or Monterey Jack

Instructions

1. begin boiling pasta according to package instructions.
2. Brown ground beef in pan until fully cooked; Drain; Place beef back into pan and add taco seasoning and water. Stir well and let simmer on Medium heat until liquid has reduced. (About 5 Minutes)
3. Cut ½ block of cream cheese into small squares and add into ground beef mixture. Begin stirring in cream cheese and increase heat to medium/high until all cheese has been incorporated and sauce is creamy.
4. Remove ground beef from heat; Drain pasta; Place hot pasta into casserole dish and stir in ½ cup of cheese. Add in taco mixture and mix well.
5. Top pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.
6. Pair it with a delicious salad and enjoy this easy and delicious weeknight meal!

recipe adapted >>>>>  here

Rated 4.5/5 based on 143 customer reviews

Recipes Cookbook - Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) |#Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes

Ingredients

• Dough:
• 1½ cups mozzarella
• 3 oz cream cheese
• 1¼ cup almond flour
• 1 egg
• Filling:
• 1 lb ground beef
• ½ cup chopped onion
• ¼ cup chopped green olives (if desired)
• 1 tsp each: chile powder, cumin, smoked paprika
• 1 tbsp olive oil
• ⅓ cup salsa of choice

Instructions

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

Recipe adapted >>>>>  here

Recipes Cookbook - Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies |#Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

• Cookies :
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 3/4 cup (185g) creamy peanut butter*
• 1 teaspoon pure vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped
• Drizzle :
• 1 cup (180g) semi-sweet chocolate chips
• 2 teaspoons creamy peanut butter

Instructions

1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry |#Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes

Ingredients

• 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
• 1 tablespoon (15ml) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 ml)
• 3 large cloves garlic, minced
• 4 teaspoons (20ml) grated fresh ginger
• 1 teaspoon (5ml) ground turmeric
• 1 teaspoon (5ml) ground coriander
• 1/4 teaspoon red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
• 1 (14-ounce/398ml) can diced tomatoes, with juices
• 1 (14-ounce/400ml) can light coconut milk
• 1 (5-ounce/142g) package baby spinach
• freshly ground black pepper
FOR SERVING
• cooked basmati rice, quinoa, millet, or sorghum
• chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions

1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

RECIPE ADAPTED  >>>>>  here

Rated 4.8/5 based on 832 customer reviews