Tuesday, December 30, 2014

The Best Black Bean Burgers I’ve Ever Had

The Best Black Bean Burgers I’ve Ever Had | #TheBestBlackBean #Burgers #Vegetarianveganrecipes #Vegetariandishes #Veggierecipes #Proteinfoods #Meatlessmeals #Vegandishes #Veggierecipes #Vegetariandishes #Vegandishes #Vegandinners #Vegetarianveganrecipes #Meatlessmeals



Ingredients

  • 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
  • 1 Tablespoon extra virgin olive oil
  • 3/4 cup finely chopped bell pepper (1/2 of a pepper)
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup bread crumbs or oat flour
  • 1/2 cup feta cheese
  • 2 large eggs
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoonketchup, mayo, or BBQ sauce
  • pinch salt + pepper


Instructions

  1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
  3. Form into patties– about 1/3 cup of mixture in each.
  4. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
  5. Serve with your favorite toppings.

recipe adapted >>>>>  here

Saturday, December 27, 2014

HONEY-CARROT CAKE WITH MASCARPONE CREAM

HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Wholefoodrecipes #Cookingrecipes #Cupcakecakes #Dessertrecipes #Cakedesserts #Easterdecorations #Cakecookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 eggs
  • 2 cups finely shredded carrots (about 4 medium)
  • 2/3 cup honey
  • 1/4 cup canola oil
  • 1/4 cup buttermilk or sour fat-free milk
  • 1/2 cup chopped walnuts
  • For the Mascarpone Cream
  • 1/2 cup mascarpone cheese, softened
  • 1 tablespoon honey
  • 1 tablespoons whipping cream

Instructions

  1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  2. In a large bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined, fold in the chopped walnuts. Spoon batter into prepared pan, spreading evenly.
  3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
  4. Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
  5. For the Mascarpone Cream:
  6. In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

recipe adapted >>>>>  here

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe) | I love cheeseburgers! These look delicious!#Summersquashcasserole #Healthysummerdinnerrecipes #Summermealsdinner #Easysummerdinners #Healthysummermeals #Ketorecipes #Turkeymeatrecipes #Turkeytacosalad #Turkeylettucewraps #Healthyeating #Healthysnacks #Nocarbdiets

Ingredients

  • 2 pounds lean ground beef
  • ½ teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 6 slices American cheese
  • 2 large heads iceburg or romaine lettuce, rinsed then dried
  • 2 tomatoes, sliced thin
  • small red onion, sliced thin Spread
  • ¼ cup light mayo
  • 3 Tablespoons ketchup
  • 1 Tablespoon dill pickle relish
  • dash of salt and pepper

Instructions

  1. Heat a grill or skillet on medium heat.
  2. In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
  3. Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
  4. Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
  5. Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread (see recipe below), one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
  6. Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Saturday, December 20, 2014

ENCHILADA STYLE BURRITOS RECIPE

ENCHILADA STYLE BURRITOS RECIPE | #Cheesedip #Authenticquesodip #Chickenempanadasrecipe #Quesosauce #Beefstreettacos #Chickenandcheeseempanadas #Smotheredburritos #Navajotacos #Leftoverporkroastrecipes #Mexicanfoodrecipes #Shrimpburrito #Smotheredporkburritos


Ingredients

  • Butter / Olive oil – 1/2 tbsp
  • Onion chopped – 1/2
  • Black beans – 15 oz or 1 can
  • Red chile powder – 1/2 tsp
  • Salt – to taste
  • Mexican cheese blend – 1 cup
  • Enchilada Sauce – 1 cup
  • Homemade tortilas – 2
  • For the rice :
  • Raw rice – 3/4 cup
  • Green chile / Serrano pepper chopped – 1
  • Cilantro / coriander leaves chopped – 2 tbsp
  • Butter / Olive oil – 1 tbsp
  • Lemon juice – 2 tsp

Instructions

  1. Step I
  2. Prepare the dough for tortillas and keep it aside for 30 minutes. You can also use store bough tortillas.
  3. In a pan, add butter or oil. Add raw rice and saute till it develops some color, about 3 to 4 minutes on medium heat. This step will impart a nutty flavor to the cooked rice.
  4. Now add in the green chillis, cilantro and mix. Add the water as per package instructions (for rice) and cook the rice.
  5. Add in the lemon juice and mix. Keep this aside.
  6. Step II
  7. Meanwhile, heat 1/2 tbsp of butter or oil in pan. Add onion, pinch of salt and saute till it becomes translucent.
  8. Add in the black beans and red chilli powder. drizzle water and saute it for 2 to 3 minutes.
  9. Step III
  10. Preheat the oven to 350 deg. F and then put it on broil mode.
  11. Step IV
  12. Divide the tortillas dough into two equal parts. Using a rolling pin, roll them as big as the size of your non-stick pan / tava / griddle.
  13. Cook the tortilla on one side or until underside develops light golden color and the surface starts to bubble.
  14. Then flip and cook on the other side. Repeat this for the remaining tortilla.
  15. Step V
  16. Place two tortillas in two separate round baking pans.
  17. Add in the rice prepared at the center followed by the black beans mixture. Now pour the sauce, Mexican cheese blend. Roll it up and place it fold side down.
  18. Pour the remaining enchilada sauce on top of the tortillas. Sprinkle the remaining cheese.
  19. Broil in the oven for about 3 to 5 minutes or until the cheese melts and sauce bubbles.
  20. Remove the burritos from the oven, add sour cream, salsa, lettuce, guacamole if desired.
  21. Enchilada Style Burrito is now ready. Serve hot and enjoy.

recipe adapted >>>>>  here

Friday, December 19, 2014

Crescent Roll Taco Pizza

Crescent Roll Taco Pizza | #Tacobakewithcrescentrolls #Mexicanpizza #Tacopizzawithcrescentrolls #Tacocasserolecrescentrolls #Footballappetizers #Cresentrollrecipes #Groundbeefrecipes #Tacopizzawithcrescentrolls #Appetizerseasy #Mexicanfoodrecipeseasy #Crescentrollrecipesdinner #Cresentrollveggiepizza

Ingredients

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 1 package (8 oz) cream cheese, softened
  • 1 cup (8 oz) sour cream
  • 1 pound ground beef or ground turkey
  • 1–2 envelopes or 2–4 Tbsp taco seasoning, to taste
  • 1 medium tomato, chopped
  • 2 cups shredded Mexican cheese
  • 1 cup shredded lettuce
  • optional: avocado, taco sauce, hot sauce, black beans

Instructions

  1. Preheat the oven to 375 degrees.
  2. Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
  3. While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
  4. Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
  5. When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
  6. Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

  recipe adapted >>>>>  here

Thursday, December 18, 2014

Baked Chicken Breast Recipe

Baked Chicken Breast Recipe | #Baked #Chicken #Breast #Recipe #Bestbakedchicken #Bakedchickenrecipeshealthy #Simplebakedchickenrecipes #Overbakedchicken #Chickenbreast #Bakedchickenrecipesoven #Cookingrecipes #Poultryrecipes #Fooddishes #Maindishrecipes #Yummydinners #Meatdishes



Ingredients

  • 1 cup mayo mayo...not miracle whip
  • 1/2 cup Parmesan
  • salt/pepper to taste
  • 1/2 tsp garlic optional
  • boneless skinless chicken (I used tenders here)


Instructions

  1. mix up
  2. layer on your chicken...do not overdo it or it won't brown up properly
  3. bake in oven on 375 for 30-35 min

recipe adapted >>>>>  here


Tuesday, December 16, 2014

Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes | #Crispy #Parmesan #Roast #Potatoes #CrispyParmesan #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner


Ingredients

  • 1 tablespoon oil
  • 1 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon oil
  • 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
  • salt and pepper to taste

Instructions

  1. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
  2. Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
  3. Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

recipe adapted >>>>>  here

Sunday, December 14, 2014

Low-Carb Breakfast Burritos

Low-Carb Breakfast Burritos | #Lowcarbbreakfastrecipes #Highproteinlowcarbsnacks #Ketovegetarianrecipes #Breakfastpizza #Lowcarbvegetarianrecipes #Lowcarbfoodlist #Ketobreakfastrecipes #Slowcookercheesysalsachicken #Ketobreakfastburrito #Lowcarbbreakfastburrito #Turkeyrollupsnobread #Nocarbdiets


Ingredients

  • 2 large eggs
  • 1 tbsp. skim milk
  • 1 tbsp. freshly chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. butter
  • 4 slices cooked bacon
  • 1/2 c. black beans
  • 1 avocado, thinly sliced
  • 1/2 c. shredded Cheddar
  • Salsa, for serving

Instructions

  1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
  2. In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
  3. Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

Recipe has been adapted from >>>>>  here

Saturday, December 13, 2014

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

Friday, December 12, 2014

HOMEMADE NAAN BREAD

HOMEMADE NAAN BREAD | #Orangerollspioneerwoman #Germanpancakerecipe #Germanfoodrecipes #Biscuitrecipe #Buttersyruprecipe #Ketolemonpepperchicken #Homemadenaanbread #Tastyvideos #Naanpizza #Sourcreamrecipes #Flatbreadrecipeeasy #Cookingrecipes

Ingredients

  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
  3. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  4. Preheat a skillet to medium heat.
  5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

recipe adapted  >>>>>  here

Wednesday, December 10, 2014

Blueberry Muffins With Streusel Crumb Topping

Blueberry Muffins With Streusel Crumb Topping | #Tailgatefood #Blueberrycrumbmuffins #Wafflerecipe #Bananamuffinswithcrumbtopping #Crumbtoppingforpie #Homemadeblueberrymuffins #Blueberrymuffinswithcrumbletopping #Weightwatcherscheesecakegreekyogurt #Wwcheesecakegreekyogurt #Blueberrybananaoatmealmuffins #Snickerdoodlemuffins #Weightwatchersblueberrymuffins


Ingredients

  • For Blueberry Muffins:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs ( or 3 small)
  • 1 cup granulated sugar
  • 1 cup yogurt
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)
  • 1–2 tablespoon flour
  • For Streusel Topping:
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 stick salted butter-melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
  3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and mix everything together by hand.
  6. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  7. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  8. Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

recipe adapted >>>>>  here

Monday, December 8, 2014

Keto Friendly Cheese Crackers {Low Carb}

Keto Friendly Cheese Crackers {Low Carb} | #Ketocheesecrackers #Ketocrackersrecipe #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketodinnerrecipes #Ketodessertrecipes #Cheesecrispsketo #Lowcarbmozzarellasticks #Ketoappetizers #Healthymozzarellasticks

Ingredients

  • Cracker Sized Deli Cheese Slices - I used Aged Cheddar French-Swiss, DutchGouda, and Havarti
  • 3/4 tsp Red Pepper Flakes
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 325 degrees.
  2. Cover cookie sheet with parchment paper.
  3. Lay cheese slices flat to fill the cookie sheet. Leave a little bit of room between each slice. If they melt together it is no big deal as once they cool they will break apart easily. I used precut slices, but you can buy larger deli slices and cut them into smaller squares.
  4. Sprinkle spices on cheese slices.
  5. Bake for 23 minutes.
  6. Remove from oven and allow to cool for 5 minutes before eating. Once they cool you can easily break apart any cheese slices that have melted together.
  7. **Note: Baking time may vary due to variances in ovens and thickness of cheese. If the cheese isn't crunchy at 23 minutes, bake a little longer until they are. I would bake in 2-3 minute increments until I reached desired crispness.

recipe adapted  >>>>>  here

Saturday, December 6, 2014

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS | #Grillableveggieburger #Grillableblackbeanburger #Chickpeastirfry #Veganburgerrecipe #Grilledveggieburger #Vegangrillingrecipes #Hempseedranch #Cookingrecipes #Vegetarianrecipes #Veganfoods #Healthyrecipes #Veganeating

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 1 1/2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons bread crumbs, gluten free or regular
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons coconut sugar, or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
  • Optional toppings: Creamy Lime Slaw (recipe linked above)

Instructions

  1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
  2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
  3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
  4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

recipe adapted >>>>>  here

Wednesday, December 3, 2014

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake | #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Rasberrycheesecake #Cheesecakerecipesvideos #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes

Ingredients

  • For the crust:
  • 3 cups honey nut flavored cereal
  • 8 tbsp butter (softened)
  • 1 1/2 tbsp sugar
  • For the filling:
  • 3/4 cup heavy whipping cream
  • 3 oz white chocolate , one ounce for drizzling over the top
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • For garnish:
  • 2 cups raspberries (separated)
  • 1 1/2 tbsp water
  • 1/2 tbsp sugar (for puree)

   Instructions

  1. Crust
  2. Blend cereal, butter and sugar in a food processor
  3. Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
  4. Filling:
  5. Beat whipping cream until stiff peaks form and set aside.
  6. Fill a saucepan with an inch of water and bring to a boil.
  7. Place a bowl over the saucepan and add white chocolate.
  8. Stir chocolate until melted and smooth. Set aside.
  9. Combine cream cheese, sugar and vanilla extract. Mix until well blended.
  10. Mix in white chocolate.
  11. Fold in whipping cream.
  12. Add filling and spread until top is smooth.
  13. Refrigerate cheesecake until topping is ready
  14. Raspberry Puree:
  15. Combine 1/2 cup raspberries, water and suger in a small saucepan.
  16. Cook over medium low heat until raspberries thicken into a syrup-like consistency
  17. Remove from heat and use a small strainer to separate the seeds from the liquid.
  18. Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
  19. Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
  20. In a circular motion, pull a toothpick through the dots to form heart shapes.
  21. Garnish with the remaining raspberries
  22. Add remaining white chocolate to an icing bag and drizzle over the raspberries.
  23. Enjoy!

recipe adapted  >>>>>  here

Sunday, November 30, 2014

LITTLE LEMONIES

LITTLE LEMONIES | #Lemonpoundcake #Lemoncakemixrecipes #Lemoniesrecipe #Lemonblueberrycake #Dessertrecipes #Sweetrecipes #Lemoncakemixrecipes #Lemoniesrecipe #Browniebites #Lemondessertseasy #Lemonbites #Lemonbrowniesrecipe



Ingredients

  • LEMON BATTER:
  • 1 cup (5 ounces/142 grams) all-purpose flour
  • 3/4 cup (5.5 ounces/155 grams) sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 stick (8 tablespoons) butter, melted and cooled
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • LEMON GLAZE:
  • 3/4 cup (2.75 ounces/75 grams) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest


Instructions

  1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
  3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
  4. Stir the wet ingredients into the flour mixture and mix until combined.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
  7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
  8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
  9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 230 customer reviews

Tuesday, November 25, 2014

5 Minute Buffalo Chicken Wraps

5 MINUTE BUFFALO CHICKEN WRAPS - #recipes #chicken #chickenfoodrecipes #chickenrecipes #Turkeywraps #Chickenwrapshealthy #Wrapsrecipeshealthy #Delishrecipes #Healthygrilledchickenrecipes #Chickenrecipesfordinner #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Creamybeefandshells #Dinnerideaseasy #Hamburgermeatrecipes

Ingredients

  • 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion, shredded cheese

Instructions

  1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

RECIPE ADAPTED >>>>>  here

Thursday, November 20, 2014

EGG & CHEESE HASH BROWN WAFFLES

EGG & CHEESE HASH BROWN WAFFLES | #Easydinnerrecipes #Bakedchickenrecipes #Longhornparmesancrustedchicken #Cookingvideos #Chickencasserolerecipes #Delishvideos #Waffleironrecipes #Wafflemakerrecipes #Cookingrecipes #Breakfastdishes #Hashbrownwaffles #Yummybreakfast



Ingredients

  • 1 20-ounce package Simply Potatoes Shredded Hash Browns
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded sharp Cheddar Cheese
  • 1/4 cup fresh chopped chives plus some for garnishing
  • Salt & pepper
  • Sour cream for serving, if desired

Instructions

  1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
  2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
  4. *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.

Recipe has been adapted from >>>>>  here

Monday, November 17, 2014

Cheeseburger Tots

Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Saturday, November 15, 2014

No Bake Peanut Butter Granola Cups

No Bake Peanut Butter Granola Cups | #Healthyfoodvideos #Bananasushi #Breakfastcookieshealthy #Healthybreakfastvideos #Bananarecipeshealthy #Ricecakerecipes #Simplerecipes #Healthysnackstomake #Nobakepeanutbuttergranolacups #Weightwatchersmealsbreakfast #Healthynobakesnacks #Healthydesserts No Bake Peanut Butter Granola Cups are easy and healthy snack for kids and adults and perfect breakfast to grab and go


Ingredients

  • 2 ½ cups granola
  • 1 cup peanuts-chopped
  • 3 Tablespoons peanut butter
  • 3 Tablespoons honey (or more if needed)
  • Filling:
  • 1 cup peanut butter-melted
  • Topping:
  • 12 oz. dark chocolate-finally chopped
  • 1 Tablespoon coconut oil

Instructions

  1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
  2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
  4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
  5. Store in the fridge in air-tight container., or freeze for longer storage.

recipe adapted  >>>>>  here

Friday, November 14, 2014

CHICKEN POT PIE NOODLE SKILLET

CHICKEN POT PIE NOODLE SKILLET | #Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperideas #Dinnerideasfamily

Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

  1. Cook noodles al dente, according to package directions.
  2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
  3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
  4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
  5. Serve hot and enjoy!

recipe adapted >>>>>  here

Thursday, November 13, 2014

Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes

Ingredients

  • 12 oz rice noodles
  • 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
  • 1 tbsp vegetable oil
  • 1 tsp coriander seed powder
  • 1/2 tsp ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 tbsp sesame seeds
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 2 tsp (or more) sriracha
  • 2 tsp cornstarch mixed with 1/2 cup water
  • Salt to taste
  • 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

  1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
  2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
  3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
  4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
  5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
  6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here

Copycat Texas Roadhouse Rolls with Cinnamon Butter

Copycat Texas Roadhouse Rolls with Cinnamon Butter | #Copycat #Texas #Roadhouse #Rolls with #Cinnamon #Butter #healthydinner #roadhouseroll #Cooking #Yummy #food #Restaurant #Easy #Bread #Thanksgiving #Delicious #dinner #Yeast

Ingredients

  • 1 pkg. active dry yeast, 2 ¼ teas.
  • ¼ cup warm water, about 100 degrees
  • 1 cup milk
  • 2 tablespoons butter, softened
  • 1 tablespoon butter, melted
  • ¼ cup + 1 teaspoon sugar
  • 3 ½ -4 ½ cups flour
  • 1 teaspoon salt
  • 1 egg
  • ___Cinnamon Butter Ingredients
  • 1 stick butter, softened
  • 1 teaspoon cinnamon
  • 1 tablespoons honey
  • 2 tablespoons powdered sugar

Instructions

  1. Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
  2. Remove the milk from heat and add the butter. Let cool to 120 degrees.
  3. Dissolve yeast with 1 teaspoon sugar in the warm water.
  4. Let sit for 5 minutes.
  5. In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
  6. Combine with whisk or paddle attachment.
  7. Add egg and beat until combined.
  8. Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
  9. Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
  10. Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
  11. Grease a large bowl with oil or cooking spray.
  12. Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
  13. Form the dough into a ball and place in greased bowl.
  14. Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
  15. Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2x3 inches.
  16. Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
  17. Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
  18. Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
  19. Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
  20. Serve warm with cinnamon butter.
  21. Cinnamon Butter Instructions:
  22. Cream together ingredients in medium bowl. Enjoy on warm rolls.

recipe adapted >>>>>  here

Sunday, November 9, 2014

Orange Rolls

Orange Rolls  | #Homemadecinnamonrollseasy #Orangecinnamonrolls #Cinnamonrollshomemadeeasy #Laptopstickers #Cinnamonrollrecipe #Quickcinnamonrolls #Orangerollspioneerwoman #Orangecinnamonrollspioneerwoman #Dessertrecipes #Sweetbread #Noyeastbread #Breadrecipes



Ingredients

  • Yeast Mixture:
  • 1/4 cup warm water
  • 1 packet (2 1/4 tsp) instant yeast
  • 2 Tbsp granulated sugar
  • Milk Mixture:
  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 4 Tbsp (1/2 stick) unsalted butter
  • Dough:
  • 1 large egg, beaten
  • 1/3 cup potato flakes
  • 1/3 cup HOT water
  • 4 cups (+) all-purpose flour
  • Orange Filling:
  • 3 Tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 tsp ground ginger
  • 2 tsp orange zest
  • 1/4 cup freshly squeezed orange juice
  • Orange Cream Cheese Glaze:
  • 4 oz (1/2 bar) cream cheese
  • 1 cup powdered sugar
  • 2 tsp orange zest
  • 2 Tbsp freshly squeezed orange juice

Instructions

  • YEAST MIXTURE: Dissolve yeast and sugar in warm water. Stir and set aside.
  • MILK MIXTURE: Scald milk on the stove or in the microwave. Add salt, sugar, and butter. Whisk until dissolved. Let cool.
  • DOUGH: Combine potato flakes with the hot water. Should be smooth, but thick. Add a little extra water, if needed. Set aside.
  • Beat egg and place in a stand mixer with the dough hook attachment. Add yeast mixture, milk mixture, and mashed potatoes. Gradually add flour. It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well. Knead 5-10 minutes.
  • Empty the sticky dough into a greased bowl. Cover with a towel and let rest for 1 hour.
  • ORANGE FILLING: While dough is rising combine the sugar, ginger, and orange zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough orange juice to the sugar mixture form a thick clumpy mixture like wet sand. (About ¼ cup orange juice.)
  • Empty rested dough onto a floured surface. Sprinkle top with flour and pat dough flat. Using a floured rolling pin, roll dough into a rectangle, lifting the dough periodically to make sure it is not sticking to the countertop; dust with flour as necessary. Roll dough 1/2-inch thick; about 10x15-inches.
  • Spread the dough evenly with 3 Tbsp of very soft, unsalted butter. Then spread the orange/sugar mixture over the top. Roll the dough up tightly, starting from the top, long edge to the bottom, long edge. Stretch and pull the dough taut as you roll, to keep the orange-sugar firm inside.
  • Cut 12 rolls using floss or string. Place onto a greased baking sheet with ends inward to help keep from unrolling once they raise. Cover the rolls with a towel (I like to use a LIGHTLY damp towel) and let raise for another 30-60 minutes or until puffy and nearly doubled.
  • Heat oven to 350 degrees Fahrenheit. Place risen rolls in the oven and bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190 degrees Fahrenheit. (You may also check doneness by pressing the center -- if it springs back, it's done.)
  • While rolls are baking prepare the GLAZE. In a medium-sized bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add the powdered sugar, zest, and 2 Tbsp of orange juice. Blend until smooth and creamy. Top warm rolls with glaze. Serve while still warm.

recipe adapted >>>>>  here

Chicken Potato Bake

Chicken Potato Bake | #Chicken #Potato #Bake #ChickenPotatoBake #Cookingrecipes #Dinnerrecipes #Fooddishes #Maindishrecipes #Chickendinner #Chickendishes #Cookingrecipes #Chickendishes #Yummydinners #Easymeals


Ingredients

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

Instructions

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

recipe adapted >>>>>  here

Friday, November 7, 2014

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

Wednesday, November 5, 2014

HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE | #Hamburgermushroombake #Cheeseburgerinparadise #Ketostuffedchicken #Hamburgermeals #Garlicbuttermushroomstuffedchicken #Ketochickenrecipes #Meatballsubcasserole #Hashbrownbeefbake #Porkchoprecipesbaked #Ketogroundbeefrecipes #Porkloinchopsrecipes #Garlicbuttermushroomporkchops

Ingredients

  • 1 lb lean ground beef (0.45 kg)
  • 1 tsp salt (5 mL)
  • 1/2 tsp black pepper (2 mL)
  • 6 oz cream cheese (180 g)
  • 3 eggs
  • 1 lb mushrooms (0.45 kg)
  • 2 tbsp butter (30 mL)
  • 1 tsp seasoning salt (5 mL)
  • 1 tsp dried parsley (5 mL)
  • 1/4 tsp black pepper (1 mL)
  • Grated cheese (optional)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool.
  3. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.
  4. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Recipe has been adapted from >>>>>  here

Tuesday, November 4, 2014

Thin Mint Cheesecake Brownie Cake

Thin Mint Cheesecake Brownie Cake | #Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts #Rhubarbcrisppioneerwoman #Healthypastasaladrecipes #Mediterraneanrecipeshealthy #Lemonherbmediterraneanpastasalad #Veganpastasaladrecipes #Easysaladrecipes #Pastasaladdressingrecipe

Ingredients

  • For the Brownie Layer
  • 1/2 cup melted butter
  • 1/4 cup dark cocoa powder
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 3/4 cup chocolate chunks
  • For the Cheesecake Layer
  • 1 - 8 ounce cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1 - 8 ounce container Cool Whip, thawed & divided
  • green gel food coloring
  • 21 chocolate mint cookies, divided
  • For the Topping
  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream
  • green sprinkles

Instructions

  1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
  2. Stir together the melted butter and cocoa powder. Set aside.
  3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
  4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
  5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
  6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
  7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
  8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
  9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
  10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
  11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
  12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
  13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.

recipe adapted  >>>>>  here

Saturday, November 1, 2014

Blueberry Oatmeal Crumble Bars


Blueberry Oatmeal Crumble Bars | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Ingredients

  • For the Base & Crumble Topping
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 large egg yolk
  • 1 tablespoon packed brown sugar
  • For the Blueberry Layer
  • 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
  • 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
  3. Remove 1 cup of the mixture.
  4. Press the remaining mixture into the bottom of the prepared pan.
  5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
  6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
  7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
  8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife.

recipe adapted  >>>>>  here

Wednesday, October 29, 2014

Hot Italian Sandwiches

Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandwiches #Clubsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches

Ingredients

  • 6 Hoagie Rolls
  • 4 ounces Sliced Salami
  • 4 ounces Large, Thinly Sliced Pepperoni
  • 9 ounces Sliced Ham
  • Thin Sliced Mozzarella, 24 slices
  • Giardiniera Mix, optional
  • 4 Tablespoons Unsalted Butter - softened
  • 1 teaspoon Dry Italian Seasoning

Instructions

  1. Preheat oven to 350°
  2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
  3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
  4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
  5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

recipe adapted >>>>>  here

Thursday, October 23, 2014

Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe | #Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian

Ingredients

  • 1 1/2 pounds baby red potatoes peeled and halved
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    Instructions

  1. Add halved potatoes and olive oil to a ziploc bag and toss.
  2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
  3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
  4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Friday, October 17, 2014

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #Cookingrecipes #Seafoodrecipes #Appetizersnacks #Saladrecipes #Appetizerrecipes #Vegetarianrecipes

Ingredients

  • For the shrimp and cucumber bites:
  • 1 tablespoon oil
  • 1 tablespoon creole seasoning
  • 1 pound shrimp, peeled and deviened
  • 1 cucumber, sliced
  • 1/4 cup remoulade sauce (optional)
  • For the avocado sauce:
  • 1 avocado, mashed
  • 1 green onion, thinly sliced or chopped
  • 2 tablespoons cilantro and/or parsley, chopped
  • 1 tablespoon lemon juice
  • salt and cayenne to taste

Instructions

  1. For the shrimp and cucumber bites:
  2. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  3. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  4. For the avocado sauce:
  5. Mix everything and enjoy!

recipe adapted  >>>>>  here

Wednesday, October 15, 2014

Pepperoni Pizza Rolls

Pepperoni Pizza Rolls | #Fingerfoods #Snackideas #Pinwheelrecipes #Easydinnerrecipes #Appetizersnacks #Pretzelbites #Pizzabites #Hamandcheesecrescentrolls #Pepperonigrilledcheese #Pepperonirecipes #Pillsburycrescentrecipes #Crescentrollbreakfastrecipes



Ingredients

  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon yeast
  • ½ tablespoon salt
  • 2 tablespoon olive oil
  • 2-3 cups flour
  • 1 cup pizza sauce (homemade or store bought)
  • 40-50 pepperoni slices
  • 2 cups shredded mozzarella cheese

Instructions

  1. In a mixing bowl combine warm water, yeast and sugar and let sit about 5 minutes, until yeast is bubbling up.
  2. Add oil, salt and 2 cups flour with bubbling up yeast and mix well
  3. Add additional 1 cup flour and salt, knead until smooth
  4. Cover bowl with plastic wrap and let dough rest in a warm place for 20 minutes
  5. Preheat the oven to 400F and line a baking sheet with parchment paper
  6. Spray counter top with non-stick cooking spray and spreading the dough into a large rectangle about ¼”thick
  7. Spread pizza sauce over the dough, leave one edge of the dough free of topping
  8. Top with pepperoni slices and sprinkle shredded mozzarella cheese
  9. Fold over one edge and carefully roll the dough and toppings into a log
  10. Using a sharp knife, slice the pizza roll into slices that are about ¾ inch thick
  11. Place the slice on one side on the parchment paper and bake for 20-25 minutes or until lightly browned

recipe adapted  >>>>>  here

Tuesday, October 14, 2014

Italian Cream Cupcakes

Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

Ingredients

  • For the Cupcakes
  • 8 Tbsp (4 oz.) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1¾ cups pecans, toasted + chopped (divided)
  • 1 cup coconut flakes
  • For the Cream Cheese Frosting
  • ¾ cup coconut flakes
  • 12 oz. cream cheese, room temperature
  • 12 Tbsp (6 oz.) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 3–3 ½ cups powdered sugar
  • {optional garnish} maraschino cherries

Instructions

  1. For the Cupcakes
  2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
  3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
  4. Add egg and egg yolk; mix until just combined.
  5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
  6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
  7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
  8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
  9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
  11. For the Cream Cheese Frosting
  12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
  13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
  14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
  16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
  17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
  18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here

Monday, October 13, 2014

No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie | #Easypeanutbutterpie #Peanutbuttercuppie #Peanutbutterdessertseasy #Nobakepeanutbuttercheesecake #Peanutbuttercupdesserts #Bestpeanutbutterpie #Easypeanutbutterpie #Peanutbutterpierecipe #Simpledessertsfewingredients #Peanutbutterpienobakeeasy  #Chocolatepeanutbutterpienobake  #Cakerecipes


Ingredients

  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 8 ounces frozen cool whip, thawed
  • 9- inch store bought chocolate Oreo pie crust
  • Chocolate syrup for garnish optional
  • Peanut butter chips for garnish optional

Instructions

  1. Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
  2. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving.
  3. Spread mixture into prepared pie crust.
  4. Chill pie in the refrigerator for at least 4 hours or overnight.
  5. Before serving top pie with remaining cool whip.
  6. Garnish with chocolate syrup and peanut butter chips if desired.

recipe adapted >>>>>  here

Monday, October 6, 2014

Pumpkin Whoopie Pies (Vegan + GF)

Pumpkin Whoopie Pies (Vegan + GF) | #Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree


INGREDIENTS
WHOOPIE CAKES

  • 1 cup oat flour

  • 3/4 cup rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp nutmeg

  • 1/8 tsp salt

  • 3/4 cup + 2 tbsp almond milk

  • 1 cup pumpkin purée

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar

CREAM FILLING

  • 3/4 cup raw cashews, soaked at least 6 hours

  • 1/2 cup coconut cream (from one 13.5-oz can)

  • 3 tbsp maple syrup

  • 2 tbsp melted coconut oil

  • 1/4 tsp each: cinnamon, cardamom, ginger

  • 1/4 tsp salt

INSTRUCTIONS
CREAM FILLING

  1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.

  2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.

WHOOPIE CAKES

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

  2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

  3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

  4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

  5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

  6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

  7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Recipe Adapted : here

KETO EGG ROLL IN A BOWL

KETO EGG ROLL IN A BOWL | #Ketoeggrollinabowl #Ketodinnerrecipes #Easyketomeals #Ketochineserecipes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Easydinnerrecipeshealthy #Ketoeggrollinabowl #Glutenfreerecipesfordinner #Dinnerideashealthy #Familydinnerideas #Lowcarbrecipesfordinner

Ingredients

  • 1 lb ground pork
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or tamari
  • 1 tbsp Sriracha, or to taste
  • 2 tsp rice vinegar
  • 1 small cabbage, shredded
  • 1 medium carrot, shredded
  • 1/3 cup broth or water
  • salt and pepper, to taste
  • 2-3 green onion, chopped
  • 2 tsp sesame seeds

Instructions

  1. Heat a large skillet over medium heat. Add olive oil and ground pork. Cook the pork until browned and cooked through.
  2. Add the onions, garlic, and ginger to the pan. Stir well, and cook until softened and translucent, about 5 minutes.
  3. Add sesame oil, soy sauce, Sriracha, and rice vinegar, and stir well.
  4. Add cabbage and carrot, and broth. Stir to coat. Cook, stirring regularly, for 5 minutes, until slightly softened. If you'd like more tender cabbage, cook 5 minutes more.
  5. Garnish with green onions and sesame seeds.

recipe adapted  >>>>>  here

Monday, September 29, 2014

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars | #Brownsugartoffeeblondiebars #Samoacheesecake #Snickerdoodleblondiebars #Samoacheesecakerecipe #Sweetrecipes #Eatdessert #Fewingredientdessert #Lemoniesrecipe #Shortbreadtoffeecookiebars #Easycookiesfewingredients #Easybarrecipes #Dessertrecipes

Ingredients

  • For the crust:
  • 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
  • 1/2 cup Fisher chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the cheesecake filling:
  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • For the snickerdoodle layer:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup Fisher chopped pecans
  • For the topping:
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
  5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Lemon Raspberry Bars

Lemon Raspberry Bars | #Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspberrylemonadebars #Easy #Recipes #Paleo #CreamCheeses #GlutenFree #Vegan

Ingredients

  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 Tablespoons salted butter, melted
  • 1/4 cup sugar
  • Zest of one lemon
  • Filling:
  • 2 large egg yolks
  • 1 (14 oz) can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

  1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
  3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
  4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
  5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
  6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

RECIPE ADAPTED  >>>>>  here

Sunday, September 28, 2014

Buffalo Chicken Stuffed Spaghetti Squash

Buffalo Chicken Stuffed Spaghetti Squash | #Howdoistarttheketodiet #Howtodotheketodiet #Crooknecksquashrecipes #Howdoyoustartketo #Howtogetstartedonketodiet #Stuffedsquashyellow #Healthydinnerrecipes #Chickenandpineapplerecipes #Bakedchickenrecipeseasy #Summerdinnerrecipes #Dinnerideas #Easysummerdinnerrecipes



Ingredients

  • 1 ¼ lbs chicken breast, cooked and shredded
  • 1 medium spaghetti squash, halved (about 3 lbs.)
  • 2 ribs celery, thinly sliced
  • 2 green onions, white and green parts thinly sliced
  • ½ cup diced red bell pepper
  • ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
  • Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
  • Optional: 1/4 cup crumbled blue cheese (omit for Whole30)


Instructions

  1. To roast the squash:
  2. Preheat oven to 350°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slice both ends from squash and discard.
  5. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
  6. Scoop seeds and stringy insides out using a large spoon.
  7. Place squash cut-side down on the baking sheet.
  8. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
  9. While squash is roasting, cook the chicken.
  10. To cook the chicken:
  11. Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
  12. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
  13. To assemble the stuffed squash:
  14. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
  15. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 444 customer reviews

Friday, September 26, 2014

Moist Homemade Chocolate Cupcakes

Moist Homemade Chocolate Cupcakes | #Bestcupcakerecipe #Bestchocolatecupcakes #Homemadechocolatecake #Moistchocolatecakerecipe #Fluffychocolatecake #Cupcakecakes #Redvelvetcakerecipe #Moistredvelvetcake #Chocolatecakerecipe #Bestchocolatecupcakerecipe #Chocolatecupcakerecipemoist #Chocolatecupcakesmoisteasy

Ingredients

  • CHOCOLATE CUPCAKES
  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water
  • CHOCOLATE FROSTING
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 4–5 tbsp (60-75ml) heavy whipping cream

Instructions

    1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. 
    2. Add the dry ingredients to a large bowl and whisk together. Set aside. 
    3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
    4. Add the wet ingredients to the dry ingredients and mix until well combined. 
    5. Add the water to the batter and mix until well combined. Batter will be thin. 
    6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 
    7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 
    8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 
    9. Add the melted chocolate and mix until well combined. 
    10. Add the cocoa powder and mix until well combined. 
    11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 
    12. Add remaining powdered sugar and salt and mix until smooth. 
    13. Add remaining heavy cream as needed to get the right consistency of frosting. 
    14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

recipe adapted  >>>>>  here