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 375ยบ 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