Thursday, December 29, 2016

EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Instructions

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Friday, December 23, 2016

Tortellini Al Forno

Tortellini Al Forno | . #Tortellini #Pasta #OliveGarden #AlForno #Dinner, #Cheese #Parmesan #Bacon #Dinner #ComfortFood #CreamSauce #Delicious #Greatrecipe #lunchideas #goodfood #lunchideas #recipes #yummymummies #healthy #vegan


Ingredients

  • 20 oz. refrigerated Tortellini, (I like “Giovanni Rana” brand, and I prefer cheese stuffed!) 
  • 6 slices bacon, uncooked 
  • 2 teaspoons garlic, minced 
  • 2 Tablespoons all-purpose flour 
  • 1 pint half and half, (equivalent to 2 cups), you can sub whole milk. Salt/pepper, to taste 
  • ½ teaspoon dried Italian seasoning 
  • ¼ cup Parmesan, shredded 
  • ¼ Asiago cheese, shredded (can also use more Parmesan instead) 
  • ½ cup mozzarella cheese, shredded ¾ cup spinach, finely shredded (optional)

Instructions

  1. Use kitchen shears to cut the bacon into 2-3 inch pieces so that they equally cover the pan and cook evenly.
  2. In a large skillet, (preferablycast iron), cook the bacon slowly on low heat. *Low and slow is best for bacon*.
  3. Once the bacon is nearly cooked and crisp on each side, cook the tortellini in a large pot according to package instructions. Set aside.
  4. Remove the cooked bacon from the pan, set aside to cool, and leave 2 Tablespoons of bacon grease in the pan. Keep the heat on low and add the garlic to the pan, cooking for about one minute.
  5. Increase the heat to medium. Gradually whisk in the flour, stirring constantly, until all flour is incorporated and the grease has thickened.
  6. Gradually add the half and half (keep stirring). Bring the mixture to a boil and add the salt/pepper and Italian seasoning. Reduce the heat back to low and stir for about 2 more minutes.
  7. Add the Parmesan, Asiago, and mozzarella cheeses. Stir until well incorporated and thick. Toss in the spinach and the Tortellini and use a rubber spatula to carefully incorporate it into the sauce.
  8. Once the spinach has wilted (about 1 minute), turn off the heat. Crumble the cooled bacon into smaller pieces and sprinkle over the Tortellini. Serve and enjoy!

recipe adapted >>>>>  here

No Bake White Chocolate Lime Cheesecake Recipe



No Bake White Chocolate Lime Cheesecake Recipe | #Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake




Ingredients

  • FOR THE CRUST :
  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)
  • FOR THE CHEESECAKE FILLING:
  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
  • FOR THE WHITE CHOCOLATE GANACHE :
  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream
  • GARNISH :
  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar


Instructions

  1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
  2. FOR THE CRUST
  3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
  5. FOR THE CHEESECAKE FILLING
  6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  7. Whip the heavy cream until firm peaks form and reserve.
  8. Melt the white chocolate in a small mixing bowl and set aside.
  9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  10. Pour in the melted white chocolate and mix on high speed until combined.
  11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
  15. FOR THE WHITE CHOCOLATE GANACHE
  16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
  19. GARNISH
  20. Take the cake out of the pan and place it on a cake plate or stand.
  21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  22. Serve chilled.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, December 15, 2016

Heart Shaped Peanut Butter Cookies

Heart Shaped Peanut Butter Cookies | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Holidayrecipes #Valentinefun #Sugarcookiefrostingrecipe #Cookiedecoratingvideos #Royalicingrecipeeasy #Sugarcookieicingthathardens #Royalicingrecipewithoutmeringuepowder #Cookiedecoratingicing

Ingredients

  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup (1 stick) salted butter, melted (microwave for 25-30 seconds)
  • ½ cup smooth peanut butter
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
  3. Add flour & baking soda & stir until well combined.
  4. Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
  5. To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the "V" shape.
  6. Use your thumb & index finger to pinch the bottom of the dough to make the bottom "V" shape of the heart. You can use your hands to perfect the heart shape if needed.
  7. Take a fork & press the dough down on each side making a criss-cross on the heart.
  8. Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.

Recipe adapted >>>>>  here

Monday, December 12, 2016

VEGAN SALTED CARAMEL ALMOND BALLS

VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

Ingredients

  • 1/2 cup + 2 tbsp raw almonds
  • 1/4 cup golden flaxseeds
  • 1/4 cup hemp seeds
  • 1/2 cup rolled oats
  • 200g medjool dates, pitted and quartered
  • 1 tsp vanilla extract
  • 1/4 tsp salt (or to taste)

Instructions

  1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
  2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
  3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
  4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

recipe adapted  >>>>>  here

Saturday, December 10, 2016

BLUEBERRY BRAMBLE BAKE RECIPE

BLUEBERRY BRAMBLE BAKE RECIPE | #Lowcarbrecipes #Lowcarbdinner #Ketochickenrecipes #Easydinnerrecipes #Dinnerideas #Stuffedchickenrecipes #Breakfastideashealthy #Hamandcheeseeggbake #Blueberrybramblebake #Healthybreakfastrecipes #Hamandcheesebreakfastcasserole #Summerbreakfastideas

Ingredients

  • 6 Large Croissants
  • 1 Pint Fresh Blueberries
  • 8 Ounces Cream Cheese, Softened
  • 1⅓ Cups Sugar
  • 4 Eggs
  • 3 Teaspoons Vanilla
  • 1 Pint Whipping Cream
  • Powdered Sugar (optional)

Instructions

  1. Grease a 9x13 pan.
  2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
  3. In a food processor if you have one, add cream cheese, sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don't have a food processor.)
  4. Pour mixture over blueberries and croissants.
  5. Set aside and let soak for 20-30 minutes.
  6. Preheat oven to 350 degrees.
  7. Bake for about 45 minutes or till lightly browned and the center is set.
  8. Let stand for 10 minutes.
  9. Sprinkle with powdered sugar.
  10. Serve.

recipe adapted >>>>>  here

Friday, December 9, 2016

Chicken Alfredo Meatball Subs

Chicken Alfredo Meatball Subs | #Sweetcoleslawrecipe #Funeasyrecipes #Cookingrecipeshealthy #Quickhealthymeals #Breakfastrecipeseasy #Easydinnerrecipes #Roundsteakrecipes #Roundsteakandgravy #Bestchickenfriedsteak #Stripsteak #Chickenalfredomeatballsubs #Indianbutterchicken

Ingredients

  • CHICKEN MEATBALLS:
  • 1 Pound Ground Chicken
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Pepper
  • 3/4 Cup Panko Breadcrumbs
  • 1/2 Cup Parmesan Cheese
  • 1 Large Egg
  • 2 Tablespoons Olive Oil Divided
  • ALFREDO SAUCE:
  • 1/2 Cup Butter
  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Teaspoons Garlic Minced
  • 1/3 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Parmesan Cheese
  • FOR SERVING:
  • 4 Hoagie Rolls
  • 1/4 Cup Butter

Instructions

  1. FOR THE MEATBALLS:
  2. In a large bowl mix together the ground chicken, seasonings, breadcrumbs, parmesan cheese, egg, and ONE TABLESPOON of the olive oil.
  3. Mix just until combined and form the chicken mixture into about 12 meatballs.
  4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  5. Brown the meatballs on all sides and then remove them to a plate.
  6. FOR THE ALFREDO SAUCE:
  7. Turn the heat on your stove to low.
  8. In the same skillet add the butter and cream. Simmer on low heat for 2 minutes.
  9. Whisk in the garlic, Italian seasoning and the salt and pepper.
  10. Add the meatballs to the skillet, cover with a lid and simmer over low heat for 10 minutes.
  11. While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden.
  12. After 10 minutes, stir the parmesan cheese into the meatballs and sauce. Serve the meatballs in the prepared buns.

recipe adapted  >>>>>  here

Sunday, November 27, 2016

Cabbage Lasagna

Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbagelasagnalowcarb #Ketogroundbeefrecipes #Cabbagelasagnarecipes #Lowcarbgroundbeefrecipes #Ketodinnerrecipes #Lowcarbmeals

Ingredients

  • 1 large head cabbage, leaves separated
  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb. ground beef
  • 1 (28-oz.) can crushed tomatoes
  • 1 tbsp. balsamic vinegar
  • 1/4 c. torn basil leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. ricotta
  • 2 eggs, beaten
  • 1/4 c. grated Parmesan, plus more for serving
  • 3 c. shredded mozzarella

Instructions

  1. Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry. If desired, use a paring knife to remove thicker ribs of cabbage leaves.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
  3. In a medium bowl, combine ricotta, eggs, and Parmesan.
  4. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
  5. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

recipe adapted  >>>>>  here

Monday, November 14, 2016

CREAMY SUN-DRIED TOMATO PALEO BAKED CHICKEN RECIPE {CLEAN EATING, GLUTEN FREE, DAIRY FREE, WHOLE30}

#Spaghettisquashrecipes #Spaghettisquashpizzacrust #Coconutlimechicken #Cookingrecipes #Veganrecipes #Cleaneatingrecipes #Chickentenderloinrecipes #Chickenburgers #Cajunrecipes #Chickenstriprecipes #Bonelessskinlesschickenthighrecipes #Whole30keto

 

 

 

 

 

Ingredients

  • 1/4 cup Unmodified Potato Starch {*} (or Tapioca Starch or Corn Starch {*} if you don’t eat Paleo)
  • 1 Tbsp Real Salt
  • 1 tsp Freshly Ground Pepper {*}
  • 8 Chicken thighs {*} (bone-in, skin removed)
  • 3 Tbsp Extra Virgin Olive Oil {*} (divided)
  • 1 Yellow Onion (Sliced thinly)
  • 3/4 cup Sliced Sun-dried Tomatoes {*} (not packed in oil)*
  • 1 Tbsp Garlic (minced)
  • 1 tsp Italian Seasoning {*} (oregano {*}, thyme {*}, parsley {*})
  • large pinch Red Pepper Flakes {*}
  • 13.5 oz can Coconut Milk {*}
  • 1 cup Chicken Stock {*} (or Broth)
  • Basil {*} (shredded, to top)

 

 

 

 

 

 

Instructions

  1. Mix together the potato or tapioca starch, salt, and pepper in a medium-sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Preheat oven to 400 degrees F
  3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  8. Remove from the oven and top with shredded basil just before serving.

recipe adapted  >>>>>  here


Rated 4.8/5 based on 554 customer reviews

Thursday, November 10, 2016

Spicy Sockeye Salmon Poke Bowls

Spicy Sockeye Salmon Poke Bowls | #Japanesefood #Sushibowl #Sushiingredients #Pokesaucerecipes #Pokebowlingredients #Pokebowltoppings #Healthyrecipes #Breakfastrecipes #Healtyfood #Healthybaking #Foodanddrink #Ethnicrecipes

Ingredients

  • Sockeye Salmon Poke-
  • 1 pound sockeye salmon, cut into ¾ inch cubes
  • 1/4 cup soy sauce , low sodium, or tamari
  • 1 teaspoon rice wine vinegar, or apple cider vinegar
  • 1 teaspoon sriracha, or chili paste
  • 1 teaspoon sesame oil
  • Pickled Cucumbers-
  • 2 6-inch persian cucumbers, thinly sliced
  • 1/2 cup rice wine vinegar, Kikkoman
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon red chili flakes, dried
  • Sriracha Sauce-
  • 2 tablespoons sriracha
  • 2 tablespoons plain greek yogurt, or light mayonnaise

Instructions

  1. Sockeye Salmon Poke-
  2. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
  3. Pickled Cucumbers-
  4. Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
  5. Once boiling turn off heat, add cucumber slices and stir.
  6. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
  7. Sriracha Sauce-
  8. In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

recipe adapted  >>>>>  here

Monday, November 7, 2016

Healthy Banana Bread

Healthy Banana Bread | #Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessbananabread #Lowcalbananabread #Weightwatchersbananabread #Bananabreadrecipewithapplesauce #Bananabreadwithhoneyandapplesauce #Cinnamoncrunchbananabread #Healthybananabreadrecipe #Bananabreadrecipewithyogurt



Ingredients

  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…


Instructions

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Recipe has been adapted from >>>>>  here


Friday, November 4, 2016

delicious baked eggplant parmesan with

delicious baked eggplant parmesan with | #Bakedeggplantparmesan #Califlowerrecipes #Friedeggplantparmesan #Eggplantrecipesparmesan #Cauliflowerparmesancrisps #Eggplantcasserolerecipes #Eggplantricottacasserole #Eggplantparmesanwithricottacheese #Cookingrecipes #Veggierecipes #Veggiedishes #Vegetablerecipes

Ingredients

  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

Instructions

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapated >>>>>  here

Wednesday, October 26, 2016

Lemon Pepper Chicken Recipe

Lemon Pepper Chicken Recipe | #Lemonbutterchicken #Thinslicedchickenrecipes #Lemongarlicsauce #Creamylemonpepperchicken #Chickenrecipesskillet #Lemonpepperchickenmarinade #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketochickenrecipes #Chickenbreastrecipes #Lemonpepperchicken #Dinnerideas

Ingredients

  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 tablespoon lemon pepper seasoning or more to taste
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley

Instructions

  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Monday, October 24, 2016

Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Footballpartyfood #Chickenandbaconrecipes #Baconchickenbites #Baconwrappedchickenbites #Cookingrecipesvideos #Chickenappetizers

Ingredients

  • 16-oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8-oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
  3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
  4. Bake for 15 to 18 minutes.

recipe adapted >>>>>  here

Monday, October 17, 2016

Rustic French Apple Tart

Rustic French Apple Tart | #Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeachtart #Peachtartrecipes #Rusticfrenchappletart #Dessertrecipes #Cookingrecipes #Appledesserts



Ingredients

    FOR THE CRUST
    • 1-1/2 cups all-purpose flour, spooned and leveled
    • 1/2 teaspoon salt
    • 2 tablespoons granulated sugar
    • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
    • 1/4 cup very cold water
    FOR THE FILLING
    • 1-3/4 lbs baking apples (3 large)
    • 1/3 cup sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 2 tablespoons unsalted butter, melted
    • 1/8 teaspoon salt
    FOR ASSEMBLING & BAKING
    • 1 tablespoon all purpose flour
    • 1 egg, beaten
    • 2 tablespoons turbinado sugar
    • 1 tablespoon apricot jelly or jam, optional for glaze

    Instructions

    1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
    2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
    3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
    4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
    5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
    6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
    7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
    8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
    9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
    10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
    11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

    recipe adapted  >>>>>  here

    Saturday, October 8, 2016

    Sweet Potato Pumpkin Spice Paleo Bread

    Sweet Potato Pumpkin Spice Paleo Bread | #SweetPotato #Pumpkin #Spice #Paleo #Bread #Healthydietrecipes #Nocarbdiets #Ketodietrecipes #Ketogenicdietrecipes #Lowcarbketo #Ketorecipeseasy #Wholefoodrecipes #Paleodietrecipes #Paleomenu #Healthydietrecipes #Whole30recipes #Glutenfreerecipes

    Ingredients

    • 1 large sweet potato or 2 small/medium ones
    • 4 large eggs
    • 1/2 cup coconut flour
    • 1/2 cup coconut sugar
    • 1/3 cup coconut oil
    • 1/4 cup maple syrup
    • 2 teaspoons pumpkin pie spice
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt

    Instructions

    1. Preheat oven to 350F.
    2. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
    3. Add rest of ingredients to food processor and blend until smooth.
    4. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.

    recipe adapted >>>>>  here

    Healthy Mac and Cheese Recipe

    Healthy Mac and Cheese Recipe | #healthymacandcheeserecipe #Glutenfreerecipes #Cauliflowermacandcheeseketo #Cauliflowermacandcheeselowcarb #Healthycauliflowermacandcheese #Paleodinner #Healthyrecipes #Healthysweetsnacks #Healthylunchrecipes #Healthycookiedoughballs #Healthymacandcheesecleaneating #Healthymeals #Veggiemacandcheese





    Ingredients

    • 1 Tbsp olive oil
    • 1/2 medium sweet onion, sliced
    • 2 medium russet potatoes, peeled and diced
    • 3 medium carrots, peeled and diced
    • 1/2 cup raw cashews,
    • 2 cups water
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1 tsp dijon mustard
    • 1 1/2 cups vegetable broth (If the sauce is too thick, add 1/4 cup additional broth until you reach the desired consistency)
    • 1/4 cup nutritional yeast
    • 1 tbsp lemon juice
    • Sea salt and pepper to taste
    • 1 package of gluten-free elbow noodles (or regular whole wheat noodles)


    Instructions

    1. Saute the onions for 5 minutes in olive oil in a large sauté pan over medium heat. Add the diced potatoes, carrots, cashews, and 2 cups of water. Season the water with a pinch of salt.
    2. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water is mostly absorbed. Take the pan off the heat and let it cool. (I try not to add hot vegetables to the blender, it's dangerous!)
    3. Add the cooled vegetables, paprika, garlic powder, dijon mustard, lemon juice, nutritional yeast, vegetable broth, salt, and pepper to the food processor. Blend on high until the sauce is smooth and creamy.
    4. Pour the sauce back into the pan and heat it up. Add the cooked macaroni noodles and stir to coat every noodle. Serve and enjoy!

    recipe adapted >>>>>  here



    Rated 4.5/5 based on 537 customer reviews

    Vegan Red Thai Coconut Curry

    Vegan Red Thai Coconut Curry | #Asianrecipes #Vegetarianindianrecipes #Indianfoodrecipesvegetarian #Vegetariankorma #Thaicurryvegan #Veggiekorma #Whole30cashewchicken #Cookingrecipes #Weightlossdinnerrecipes #Vegandinners #Wholefoodrecipes #Veganfoods

    Ingredients

    • Sauce
    • 1 White Onion finely diced
    • 1 thumb sized Piece of Ginger minced
    • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
    • 2 x 400ml cans Coconut Milk
    • 2 tsp Chilli Paste (sambal oelek)
    • 4 tbsp Soy Sauce
    • 1 tsp Rice Wine Vinegar
    • Vegetables
    • 1 head Broccoli cut into florets
    • 6-7 Small Potatoes quartered
    • 1 large handful Green Beans
    • 1 cup Frozen Peas
    • 1 block (250g) Tofu cut into 1 inch cubes
    • 1 large handful Spinach
    • Toppings
    • 1/2 Red Onion
    • 1 Red Chilli
    • Fresh Coriander
    • Sesame Seeds

    Instructions

    1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
    2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
    3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
    4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
    5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
    6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

    recipe adapted  >>>>>  here

    Wednesday, October 5, 2016

    SLOW COOKER CHICKEN CURRY WITH COCONUT MILK

    SLOW COOKER CHICKEN CURRY WITH COCONUT MILK | #SLOW #COOKER #CHICKEN #CURRY WITH #COCONUT #MILK #Cookingrecipes #Crockpotdinner #Crockpotcooking #Slowcookercrockpot #Easyslowcookerrecipes #Chickendishes #Cookingrecipes #Crockpotslowcooker #Crockpotdinner #Crockpotcooking #Ethnicrecipes #Indianfoodrecipes

    Ingredients

    • 1 lb. chicken breasts
    • 3 tbsp. curry powder mild
    • 1 tsp. turmeric powder
    • ½ tsp. ground coriander
    • 2 tsp. salt
    • 1 tsp. sugar
    • 2 15-oz. cans coconut milk lite or full fat
    • 1 cup water optional
    • 2 tbsp. butter or olive oil
    • 2 cloves garlic crushed
    • 4 cups sweet potatoes peeled, cut into 1-inch cubes
    • 1 medium sweet onion cut into 1-inch pieces
    • Rice cooked
    • Cilantro optional

    Instructions

    1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
    2. Place chicken breasts in a 4-6 quart slow cooker.
    3. Add coconut milk (and water if milk is thick). Make sure to lift up the chicken breasts to prevent the chicken from burning.
    4. Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.
    5. Add sweet potatoes and onions. Stir to combine.
    6. Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.
    7. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
    8. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
    9. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce. Serve chicken curry with jasmine rice and additional cilantro, if desired, and enjoy!

    recipe adapted >>>>>  here

    Monday, October 3, 2016

    CHICKEN SHAWARMA (EASY & HEALTHY)

    CHICKEN SHAWARMA (EASY & HEALTHY) | #2ingredientfudgecondensedmilk #Fudgerecipeseasy #Cookingrecipes #Healthyrecipes #Vegetarianrecipes #Dessertrecipes #Saltandpeppershrimpchinese #Cookingrecipes #Dinnerrecipes #Chinesefood #Chickendinner #Poultryrecipes

    Ingredients

    • For the Dry Rub:
    • 2 tsp paprika
    • 2 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp allspice
    • 1 tsp ground tumeric
    • 1 tsp kosher salt
    • 1/4 tsp ground cinnamon
    • 1/4 tsp freshly ground black pepper
    • 1/8 tsp cayenne
    • 2 TB extra virgin olive oil
    • For the Chicken:
    • 3 lb boneless, skinless chicken thighs (don’t use breasts)
    • 1 TB extra virgin olive oil
    1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
    2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
    3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
    4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
    5. Let chicken cool enough to handle. Slice all chicken into thin slices. Place back onto the baking sheet in an even layer. Broil on high for 7-10 minutes or until edges are nicely browned. Serve immediately with pita bread, basmati rice, or hummus.

    recipe adapted  >>>>>  here

    Saturday, October 1, 2016

    Blackberry Bacon Grilled Cheese

    Blackberry Bacon Grilled Cheese | #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches #Yummyfood #Saladsandwich #Jalapenopoppergrilledcheese #Grilledcapresesandwich #Hotsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich
    Ingredients
    • 1 Tbsp. butter
    • 2 pieces sourdough bread
    • 4 slices Swiss cheese
    • 4 pieces bacon cooked
    • 1/2 jalapeno sliced (*for less spice, remove seeds)
    • 3 Tbsp. blackberry jam
    Instructions
    1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
    2. Top one piece of bread with cheese, bacon, and jalapeños.
    3. Top the other piece of bread with blackberry jam.
    4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
    5. Grill until both sides are golden brown and cheese is melted.

    Recipe Adapted : here

    Friday, September 30, 2016

    RASPBERRY PRETZEL SALAD

    RASPBERRY JELLO PRETZEL SALAD | #Raspberrypretzeljellosalad #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Jellodessertrecipes #Strawberrypretzelsaladeasy #Strawberrypretzeljellosalad #Raspberrypretzeljellosalad #Rasberrypretzeldessert #Strawberryjellopretzeldessert #Strawberrypretzelsaladrecipe

    Ingredients

    • LAYER 1:
    • 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
    • 3/4 cup salted butter (melted, 12 Tablespoons)
    • 3 Tablespoons sugar
    • LAYER 2:
    • 12 ounces cream cheese (softened)
    • 3/4 cup sugar
    • 8 ounces cool whip (softened, 1 container)
    • LAYER 3:
    • 2 cups boiling water
    • 6 ounces raspberry jello (two 3-ounce boxes)
    • 2 cups frozen raspberries

    Instructions

    1. Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake at 400 for 8-10 min. Refrigerate for 30 minutes or until cool.
    2. In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Drop about 8 spoonfuls over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
    3. Boil water in a small pan with jello. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until jello is firm, about 2 hours.

    recipe adapted  >>>>>  here

    Sunday, September 25, 2016

    Watermelon Layer Drink

    Watermelon Layer Drink | #Unicornbirthdaypartyfood #Unicornthemedbirthdayparty #Unicornsnacksforparty #Unicornbirthdaypartycake #5thbirthdayideasforgirlsthemes #4thbirthdaypartyforgirlstheme #Strawberrylemonaderecipe #Yummydrinks #Foodanddrink #Cocktaildrinks #Nonalcoholicdrinks #Healthydrinks
     

    Ingredients

    • Ice {I prefer the pebble ice from Sonic}
    • Green Apple Gatorade
    • SoBe Pacific Coconut Lifewater
    • Fruit Punch G2 Gatorade

    Instructions

    1. Fill your cup to the top with ice.
    2. Pour your Green Apple Gatorade over the ice and let it settle on the bottom.
    3. Pour the SoBe Pacific Coconut Lifewater very slowly over the ice and let it settle on top of the Gatorade.
    4. Add more ice, if needed, to keep it filled to the top. Then pour your Fruit Punch G2 Gatorade slowly over the ice and let it settle on top of the SoBe.
    5. Repeat steps for remaining drinks and enjoy!

    recipe adapted >>>>>  here

    Friday, September 23, 2016

    Low Carb Cauliflower Pot Pies

    Low Carb Cauliflower Pot Pies | #Tomatorecipes #Cauliflowerbakedziti #Sweetpotatolasagnarecipe #Lowcarbbakedziti #Sweetpotatolasagnahealthy #Tacotomatoeslowcarb #Paleonaanbread #Chickenmozzarellarecipes #Paleoindianrecipes #Ketopestorecipes #Funeasyrecipes #Goodhealthyrecipes


    Ingredients

    • For the cauliflower base:
    • 1 medium head cauliflower (4-5 cups cauliflower rice)
    • 1/4 cup shredded parmesan cheese
    • 1 egg
    • pinch of salt and pepper
    • For the pot pie filling:
    • 1/2 onion, diced
    • 1 1/2 cups chicken broth
    • 1/4 cup almond milk, unsweetened
    • 1 cup frozen mixed vegetables
    • 8 oz cooked chicken, diced
    • 1 tbs onion powder
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 2 tbs cornstarch + 1/4 cup water

    Instructions

    1. Preheat oven to 400 degrees F. Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower "rice" to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10 minutes.
    2. Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don't, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
    3. Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
    4. While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced onion on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
    5. Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
    6. Fill each cauliflower base with the pot pie filling and serve!

    recipe adapted >>>>>  here

    Thursday, September 22, 2016

    Keto Chicken Enchiladas

    Keto Chicken Enchiladas | #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochickenrecipes #Ketotacoshells #Lowcarbdinner #Ketochickenenchiladas #Ketocheeseburgercasserole #Easyketorecipes #Lowcarbdinner #Easyketomeals #Ketodinnerrecipeseasy #Healthycasserolerecipes

    Ingredients

    • 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
    • 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
    • 1 small onion, diced
    • 2 cups Chicken Bone Broth
    • 2 T Arrowroot Powder (or your thickener of choice)
    • 1 cup Sour Cream
    • 4 oz Green Chiles
    • 2 cups Shredded Monterey Jack Cheese
    • 1 small jar Verde Salsa

    Instructions

    1. Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
    2. In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
    3. Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
    4. For 10 enchiladas, I used a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
    5. Top with verde salsa, if desired, and serve.

    Recipe has been adapted from >>>>>  here

    Tuesday, September 13, 2016

    Easy Pumpkin Custard - paleo, low carb, vegan option

    Easy Pumpkin Custard - paleo, low carb, vegan option | #Ketopumpkinrecipes #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Veganketorecipes #Ketosnackseasy #Instantpotpressurecooker #Healthyinstantpotrecipes #Instapotrecipes #Instantpotpaleo #Realfoodrecipes #Pressurecooking

     

      Ingredients

    • 1/4 cup lukewarm water
    • 1 Tbsp gelatin (see notes for vegan option)
    • 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
    • 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
    • 2 tsp organic vanilla extract
    • 1/4 tsp salt
    • 3/8 tsp pure stevia extract (approx. 8 scoops - see alternative in notes)
    • 1/8 cup additional other sweetener (optional)
    • 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
    • (if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)
    • 1 tsp organic cinnamon
    • 1/4 tsp organic ginger
    • 1/8 tsp cloves

      Instructions

    1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
    2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
    3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
    4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
    5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
    6. Refrigerate until firm and enjoy.

    recipe adapted  >>>>>  here

    Monday, September 12, 2016

    Melt-In-Your-Mouth Baked Chicken

    Melt-In-Your-Mouth Baked Chicken | #Bubbleuprecipes #Baconcheeseburgerbubbleupcasserole #Meltinyourmouthbakedchicken #Chickenrecipeshealthy #Ovenbakedchicken #Chickenrecipeseasy #Meltinyourmouthchicken #Bakedfriedchickenrecipe #Boneinchickenbreastrecipes #Moistchickenbreastrecipes #Overfriedchicken #Ovenbakedfriedchicken

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1 container (5 ounce) plain Greek Yogurt
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon seasoning salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper

    Instructions

    1. Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
    2. Combine yogurt, Parmesan cheese, and seasonings.
    3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

    Recipe has been adapted from >>>>>  here

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES | #cookies #Doublechocolatechipcookierecipe #Cookiedesserts #Smoresstuffedcookies #Yummydesserts #Dessertideas #Chocolatechocolatechipcookieschewy #Chocolatemintcookies #Andesmintcookies #Dessertrecipes #Deliciousdesserts #Bakingrecipes

    Ingredients

    • 1 cup Cold Butter cut into small cubes
    • 1 cup Brown Sugar
    • 1/2 cup Sugar
    • 2 Eggs
    • 1/2 cup Dark Baking Cocoa
    • 1 cup Cake Flour
    • 1 1/2 cup All-Purpose Flour
    • 1 teaspoon Cornstarch
    • 3/4 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1 1/3 cup Semisweet Chocolate Chips

    Instructions

    1. Preheat oven to 410 degrees.
    2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
    3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
    4. Chill dough for 15 minutes.
    5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
    6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

    Recipe adapted >>>>>  here

    Monday, September 5, 2016

    S'mores Stuffed Cookies

    S'mores Stuffed Cookies | #Simpledesserts #Easycookierecipes4ingredients #Lemoncookies #Cinnamoncookiesrecipe #Quickdesserts #Chewychocolatechipcookies #Homemadecookies #Smoresstuffedcookies #Fooddeserts #Cakecookies #Desertsrecipes #Cinnamonrollshomemade





    Ingredients

    • FOR THE COOKIES
    • 1 1/2 c. (2 1/2 sticks) butter, softened
    • 1 c. packed brown sugar
    • 1/2 c. granulated sugar
    • 2 tsp. pure vanilla extract
    • 2 large eggs
    • 2 3/4 c. all-purpose flour
    • 1 tsp. baking soda
    • 3/4 tsp. kosher salt
    • 2 c. semisweet chocolate chips
    • FOR THE S'MORES
    • 8 graham crackers
    • 8 marshmallows
    • 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces


    Instructions

    1. Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
    2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
    3. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops (about 1/4 cup each) of cookie dough, cover the entire s'more tightly until no graham is visible. Repeat until remaining dough. Refrigerate on baking sheets for 10 to 15 minutes.
    4. Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it).

    recipe adapted  >>>>>  here



    Rated 4.5/5 based on 172 customer reviews

    Friday, September 2, 2016

    S'mores Cookie Cups

    Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

    Ingredients

    • 1 cup graham cracker crumbs
    • 1 1/4 cups flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
    • 1/2 cup butter, softened
    • 1/2 cup brown sugar
    • 1/3 cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 12 large marshmallows, cut in half
    • 2 Hershey's (1.55 oz each) chocolate bars

    Instructions

    1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
    2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
    3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
    4. Add in egg and vanilla extract. Mix well.
    5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
    6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
    7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
    8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
    9. Let cool for 20 minutes.
    10. Place one square of chocolate on top of each marshmallow.
    11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
    12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
    13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

    RECIPE ADAPTED  >>>>>  here

    Tuesday, August 30, 2016

    HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

    HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE< | #Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwingsrecipeoven #Honeybuffalosauce #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Bakedchickenwings

    Ingredients

    • 4 chicken wings with skin rinsed and patted dry (approx 3 pounds)
    • Rub
    • 2 tablespoons baking powder
    • 2 tablespoons brown sugar
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons smoked paprika
    • 2 teaspoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon ground celery seed
    • Traditional Buffalo Hot Wings Sauce
    • (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
    • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
    • 1 tablespoon molasses
    • 1 tablespoon butter
    • Buffalo Honey Hot Wings Sauce
    • (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
    • 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
    • 1/2 cup honey
    • 2 tablespoons butter
    • 1 tablespoons molasses
    • Buffalo Mild Honey Hot Wings
    • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
    • 1/4 cup honey
    • 1 tablespoon molasses
    • 1 tablespoon butter
    • 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

    Instructions

    1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
    2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
    3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
    4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
    5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
    6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
    7. Dig in!

    recipe adapted  >>>>>  here

    Friday, August 26, 2016

    healthy beef and broccoli

    healthy beef and broccoli | #Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthyasianrecipes #Beefandbroccolieasyhealthy #Healthydinnerrecipeswithbeef #Brocolibeefrecipe #Broccolibeefrecipehealthy #Cookingrecipes

    Ingredients

    • 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
    • 2 Tbsp arrowroot or cornstarch*
    • 1lb. broccolini (or broccoli), cut into 2” sections
    • 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
    • 3 cloves garlic, minced
    • 1 1/2 tsp fresh ginger, minced
    • 1/2 tsp black pepper, plus more to taste
    • 1/4–1/2 cup water, as desired
    • olive oil or coconut oil, for cooking

    Instructions

    1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
    2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
    3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
    4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
    5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
    6. Serve warm!

    recipe adapted >>>>>  here

    Easy Strawberry Pot Pie

    Easy Strawberry Pot Pie | #Strawberrypierecipeeasy #Butterscotchricekrispietreats #Blueberrypiewithcrumbtopping #Freshstrawberrypie #Specialkbarswithricekrispies #Strawberrydesserts #Lemoniceboxpie #Chocolatepieeasy #Jellocoolwhipdessert #Summerdesserts #Piesrecipeseasy #Strawberrypretzeldessert

    Ingredients

    • 1 sheet puff pastry thawed
    • 1 cup white sugar increase to 1 1/4 cups for less sweet berries
    • 1/3 cup all purpose flour
    • 1 large egg mixed with 1 tsp water, for brushing pastry before baking
    • White, turbinado or coarse sugar, for topping before baking optional
    • 1 1/2 Tbsp butter
    • 4 cups strawberries halved or quartered, if large

    Instructions

    1. Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
    2. Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
    3. In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
    4. For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
    5. Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)

    recipe adapted >>>>>  here

    Wednesday, August 24, 2016

    Homemade Pumpkin Pie Recipe

    Homemade Pumpkin Pie Recipe | #Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorideasvideos #Pumpkinpierecipehomemade #Pumpkinpiefillingrecipe #Cookingrecipes #Holidaycooking #Dessertrecipes #Holidayrecipes

    Ingredients

    • 1 store-bought or homemade pie crust
    • Pumpkin Pie Filling:
    • 1 cup light brown sugar
    • 1 tablespoon all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 3 large eggs lightly beaten
    • 1 15-ounce can pumpkin puree
    • 1 and 1/4 cups evaporated milk

    Instructions

    1. To prepare the pie crust :
    2. Preheat oven to 400°F.
    3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
    4. Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
    5. To prepare the filling :
    6. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
    7. To make the pumpkin pie :
    8. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

    RECIPE ADAPTED >>>>>  here

    Saturday, August 20, 2016

    Refreshing Blood Orange Coconut Sorbet

    Refreshing Blood Orange Coconut Sorbet | #Frozendesserts #Sorbeticecream #Frozenyogurt #Icecreampopsicles #Homemadeicecream #Icecreamdesserts #Redvelveticecream #Darkchocolatesorbet #Peachsorbetrecipe #Frozendesserts #Dessertrecipes #Icecreampopsicles

    Ingredients

    • medium blood oranges - 6-8
    • organic cane sugar - 3/4
    • water - 1/4
    • freshly squeezed lime juice - 1 tablespoon, or to taste
    • light coconut milk - 3/4 cup

    Instructions

    • 1. In a small saucepan combine the water and sugar.
    • 2. Bring to a simmer over medium heat, whisking to dissolve the sugar.
    • 3. Reduce the heat and simmer the mixture for a few minutes until it becomes syrupy. Remove from the heat an let cool.
    • 4. Peel the skin of the oranges. Place the oranges into a blander and process until smooth. You'll get around 1 - 1 1/4 cups of liquid.
    • 5. In a mixing bowl combine the syrup, blood orange juice, lime juice, and coconut milk. Cover the bowl with a plastic wrap.
    • 6. Cill the mixture in a refrigerator for 1-2 hours.
    • 7. Pour the cold sorbet mixture into an ice cream maker and process according to the manufacturer’s instructions.
    • 8. You can serve the soft sorbet right away, or transfer it into an ice cream container and freeze until needed.

    recipe adapted >>>>>  here

    Sunday, August 14, 2016

    Salted Caramel Mousse ROLO Cookie Cups

    Salted Caramel Mousse ROLO Cookie Cups | #Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipes #Quickeasydesserts #Chocolatemintcookies #Raspberrycheesecakebrownies #Chocolateraspberrydessert #Chocolateandesmintcookies #Browniedesserts

    Ingredients

    • Chocolate Chip Cookie Cups
    • 3/4 cup unsalted butter , room temperature
    • 1 cup light or dark brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • 1 cup mini semi-sweet chocolate chips
    • 24 ROLOs
    • Salted Caramel Mousse Filling
    • 1 cup heavy whipping cream cold
    • 1/2 box instant vanilla pudding or approx 4 tablespoons
    • 1/2 cup confectioners sugar
    • 1/2 cup salted caramel sauce
    • Toppings
    • Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.

    Instructions

    1. Chocolate Chip Cookie Cups
    2. Preheat oven to 350 degrees F. Grease a mini muffin pan.
    3. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
    4. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
    5. Salted Caramel Mousse Filling
    6. Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
    7. Pipe into cooled cookie cups and top with your favorite toppings.

    recipe adapted >>>>>  here

    Wednesday, August 10, 2016

    Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free

    #Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummyfood #Cakerecipes #Ketodietrecipes #Gingerbreadscones #Peanutbutterchocolatechipscones #Keylimescones #Peanutbuttersconesrecipe #Sconesrecipeeasy3ingredients #Peanutbutterdrizzle



    Ingredients

    • Scones:
    • 2 cups almond flour
    • 3/4 cup peanut flour
    • 1/2 cup Swerve Sweetener
    • 1 tbsp baking powder
    • 1/3 cup sugar-free chocolate chips
    • 1/2 cup creamy peanut butter
    • 1/4 cup butter
    • 2 large eggs
    • 2 tbsp cream
    • 1 tsp vanilla
    • Glaze:
    • 2 tbsp creamy peanut butter
    • 1 oz sugar-free dark chocolate


    Instructions

    1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
    2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
    3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
    4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
    5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
    6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
    7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
    8. Stir to combine and then drizzle over scones. Let set 10 minutes.

    RECIPE ADAPTED  >>>>>  here



    Rated 4.9/5 based on 623 customer reviews

    Tuesday, August 9, 2016

    Deviled Strawberries (Made with a Cheesecake Filling)

    Deviled Strawberries (Made with a Cheesecake Filling) | #Frozensmores #Fruitsalad #Dessertrecipesvideos #Breakfastideas #Sidedishes #Smoresdessert #Poundcakecupcakes #Minidesserts #Donutsrecipe #Fooddeserts #Dessertrecipes #Bavariancreamrecipe

    Ingredients

    • 18-24 large strawberries
    • 1 (8 ounce) package of cream cheese (softened)
    • 1 cup heavy whipping cream
    • 1/3 cup sour cream
    • 2/3 cup white granulated sugar
    • 1/2 cup graham cracker crumbs
    • 1 tsp vanilla extract
    • 1 tbsp fresh lemon juice (optional)

    Instructions

    1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
    2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
    3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
    4. Fold the whipped cream into the cream cheese mixture until well incorporated.
    5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
    6. Finish with a sprinkle of graham cracker crumbs.
    7. Serve and enjoy!

    recipe adapted  >>>>>  here