Sunday, December 31, 2017

BAKED CAESAR CHICKEN RECIPE

BAKED CAESAR CHICKEN RECIPE | #Lowcarbcasserolerecipes #Cesarchickenbaked #Bakedchickenrecipes #Slowcookerrecipes #Ceaserchickenbaked #Ketomealideas #Healthymealprepfortheweek #Lunchmealprepfortheweek #Healthylunchideasforwork #Sheetpanchickenfajitas  #Chickenfajitasoven #Mealsforone


Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated

Instructions

  1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

recipe adapted >>>>>  here

Wednesday, December 27, 2017

Chicken Bacon Ranch Pull Apart Rolls

#Lowcarbrecipes #Bakedchickenrecipes #Easydinnerrecipesforfamily #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Dinnerideas #Cubansandwich #Chickenparmesansliders #Cookingrecipes #Chickenbaconranchsliders #Sandwichrecipes


Ingredients

  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.

recipe adapted >>>>>  here

Saturday, December 23, 2017

Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!)



Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!) | #Ketopeanutbuttercups #Quickeasyketodessert #Ketodessertrecipes #Ketolemondesserts #Lowcarbsnacks #Ketoballs #Ketodessert #Chocolatepeanutbutterfatbombs #Ketosnacks #Ketochocolatefatbombs #Ketopeanutbuttercups #Easyfatbombs



Ingredients

  • 5-8 packets of stevia sweetener
  • 4 TBSP cream cheese
  • 4 TBSP coconut oil
  • 4 TBSP cocoa powder
  • 4 TBSP butter
  • 2 tsp vanilla extract
  • 1/2 cup natural peanut butter (I prefer chunky)


Instructions

  1. Combine all of the ingredients together in a medium-sized bowl. Cover with a paper towel, and microwave for 45 seconds. Remove from the microwave, stir and continue microwaving for approximately 30 seconds or until everything is melted enough to mix easily.
  2. Once melted, use a whisk or fork to blend everything together well.
  3. Use a spoon or spatula to evenly distribute the mixture into an ice cube tray, silicone mold or muffin liners.
  4. Cover and freeze for at least 2 hours. Once frozen, remove them from your tray or mold and place them in a plastic freezer bag or container (because they are so high in fat they should easily fall out of the tray).

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes | #Bacon #Ranch #Grilled #Potatoes #Bbqrecipes #Meatrecipes #Summergrilling #Fooddishes #Steakrecipes #Cookingrecipes #Delicioussalads #Soupandsalad #Sidedishrecipes #Bakedpotatosalad



Ingredients

  • 1 1/2 lbs of potatoes I used Yukon gold
  • 1/3 cup Litehouse Ranch Dressing
  • 4 slices of bacon cooked and crumbled
  • 1/4 cup shredded cheddar or Colby Jack cheese
  • 2 tablespoons fresh parsley chopped finely
  • 1/2 teaspoon salt
  • pepper to taste
  • non-stick cooking spray for greasing


Instructions

  1. Preheat grill to 350 degrees.
  2. Scrub and slice potatoes. (I use a mandoline for an even slice.)
  3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
  4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
  5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

recipe adapted >>>>>  here


Friday, December 15, 2017

Strawberry Basil Margarita Cocktail

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail



Ingredients

  • 1/2 pint fresh strawberries
  • 1/2 c. blanco tequila
  • 1.5 oz. Cointreau
  • 1 lime juiced (about an ounce)
  • 1 tbsp honey raw if you have it
  • 2-3 basil sprigs
  • ice
  • kosher salt


Instructions

  1. On the Rocks :
  2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
  3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
  4. Frozen :
  5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
  6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here



Rated 4.7/5 based on 831 customer reviews

Loaded Baked Potato Casserole

#Mashedpotatocasserole #Brocollichickenricecasserole #Comfortfoods #Baconmashedpotatoes #Riceandbroccolicasserole #Cookingrecipes #Twicebakedpotatocasserolerecipe #Potatosidedishes #Cheesepotatocasserole #Cheesypotatocasserole #Dicedpotatorecipes #Dicedpotatocasserole

 

 

 

 

 

Ingredients

  • 4 lbs Red Potatoes, cut into quarters
  • 1/4 cup Butter (Softened)
  • 1/4 cup Milk
  • 1/2 cup Sour Cream
  • 1 tsp Better Than Buillon Chicken Base
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Garlic Powder
  • 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
  • 15 slices Bacon, cooked and crumbled (Divided)
  • 3 Green Onions, chopped

 

 

 

 

Instructions

  1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
  2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
  3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
  4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
  5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
  6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
  7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

recipe adapted  >>>>>  here


Rated 4/5 based on 314 customer reviews

Tuesday, December 12, 2017

Slow Cooker Pot Roast

Slow Cooker Pot Roast | #Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpotmeals #Crockpotmeals #Roastbeefcrockpotrecipes #Beefroastcrockpotrecipes #Crockpotrecipeseasy #Easydinnerrecipes #Chuckroastcrockpotrecipes !


Ingredients

  • 3 lbs chuck roast
  • 6 large potatoes (cut into 1-1/2" pieces)
  • 1 cup baby carrots
  • 1 celery stalk (diced)
  • 1/4 onion (diced)
  • 1 Tbsp. minced garlic
  • 1 - 1oz pkg onion dip
  • 1 - 14.5oz. can chicken broth
  • 2-1/2 cans water (use the chicken broth can)

Instructions

  1. Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
  2. Dice the onion and celery and add it to the slow cooker, as well as the carrots and garlic.
  3. Add the chuck roast on top and sprinkle the onion dip over the top of the roast.
  4. Add a pinch of salt and pepper.
  5. Add the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker).
  6. Set on low and cook for 8 hours or until the roast is tender.

  recipe adapted >>>>>  here

Thursday, December 7, 2017

CAULIFLOWER BUFFALO BITES

CAULIFLOWER BUFFALO BITES | #Pastarecipeseasy #Cookingrecipes #Healthydinnerrecipes #Pastadinnerrecipes #Pastarecipeshealthy #Easypastadishes #Buffalocauliflowerpanko #Muffintincalzones #Buffalocauliflowerhealthy #Cauliflowerbitesbaked #Buffalocauliflowerbakedeasy #Minicalzones

Ingredients
  • 1 large head cauliflower, cut into bite-size florets
  • Olive oil to drizzle
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon melted butter. Use coconut oil for vegan option
  • 1/2 to *3/4 cup Frank's Buffalo Wing Style hot sauce or other hot wing sauce of choice
  • Other: 1 gallon or larger size plastic bag
  • *I probably use about 2/3 cup of hot sauce and they have just enough heat.
Instructions
  1. Preheat oven to 450F degrees.
  2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
  3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
  4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don't want them to be soggy!
  5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste.
  6. Return to oven and cook for additional 5 minutes.
  7. Serve with any dip you like, ranch dressing or Blue Cheese dip.
Recipe Adapted : here

chorizo potato and queso burritos

chorizo potato and queso burritos | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Monday, December 4, 2017

VEGAN GUMBO RECIPE

VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals

Ingredients

  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)

Instructions

  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here

Tuesday, November 28, 2017

PIZZA STUFFED MUSHROOMS

PIZZA STUFFED MUSHROOMS | #Pizzastuffedmushrooms #Cookingrecipes #Dinnerrecipes #Lowcarbrecipes #Mushroomrecipes #Nocarbdiets #Lowcarbmeals #Ketostuffedmushrooms #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks

Ingredients

  • 24 mushrooms
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 can pizza sauce
  • mozzarella cheese
  • mini pepperoni or your favorite toppings
  • basil for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
  3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stem to a pan over medium heat. Cook 5 minutes cool slightly.
  4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperonis.
  5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
  6. Cool slightly before serving.

RECIPE ADAPTED >>>>>  here

Monday, November 27, 2017

Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

  • scooped out pulp from 3 medium eggplants, chopped
  • 6 medium button mushrooms, chopped
  • 3 garlic cloves, mashed
  • 2 Tbsps sesame seeds
  • ~4 Tbsps chickpea or rice flour
  • 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
  • 2 Tbsps dill, chopped
  • 1 tsp thyme
  • 1 tsp sumac powder
  • ½ tsp cumin
  • sea salt and pepper, to taste
  • oil

Instructions

  1. Thinly chop eggplant pulp, then chop mushrooms.
  2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
  3. Cover with a lid. Let it cook for 7 minutes.
  4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
  5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
  6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
  7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
  8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
  9. Place them on a plate covered with some paper towels.
  10. Serve!

Recipe adapted >>>>>  here

Saturday, November 25, 2017

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims

Instructions

  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Slow-Cooker Chocolate Chip Cookie

Slow-Cooker Chocolate Chip Cookie | #Crockpotcoffeecake #Crockpotdesserts #Cookingrecipes #Dessertrecipes #Crockpotslowcooker #Crockpotcooking #Pumpkinchocolatechipcookiesdelish #Crockpotbrownies #Crockpotbrownies #Crockpotchocolatechipcookie #Instantpotchocolatechipcookies #Crockpotmonkeybreadeasy




Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1/2 c.granulated sugar
  • 1/3 c.packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1 1/2 c. chocolate chips


Instructions

  1. Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line the bowl in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

  recipe adapted >>>>>  here



Rated 4.2/5 based on 321 customer reviews

Wednesday, November 15, 2017

Best Fudgy Keto Brownies

Best Fudgy Keto Brownies | #Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour



Ingredients

  • 1/2 cup almond flour
  • 3 eggs at room temperature
  • 12 tbsp unsalted butter softened
  • 1/4 cup dark cocoa powder
  • 2 oz dark chocolate
  • 3/4 cup erythritol
  • 1/2 tsp baking powder


Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
  3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
  4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
  5. In a big bowl beat the crack the eggs and beat them with the mixer.
  6. Add the butter and chocolate mixture and continue mixing.
  7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
  8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here



Rated 4.5/5 based on 544 customer reviews

Monday, November 13, 2017

Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips

    Instructions

    1. For the Chocolate Chip Cookie:
    2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
    3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
    4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
    6. For the Brownie Cookie:
    7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
    8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
    9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    10. Assembly and Baking:
    11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
    12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
    13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
    14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
    15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

    recipe adapted  >>>>>  here

    Sunday, November 12, 2017

    ONE POT CREAMY CAJUN CHICKEN PASTA

    ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

    Ingredients

    • CAJUN SEASONING
    • 2 tsp smoked paprika
    • 1 tsp oregano
    • 1 tsp thyme
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • CHICKEN PASTA
    • 1 Tbsp olive oil
    • 1 Tbsp butter
    • 1 lb. boneless, skinless chicken breast
    • 1 yellow onion, diced
    • 1/2 lb. penne pasta
    • 15 oz. fire roasted diced tomatoes
    • 2 cups chicken broth
    • 2 oz. cream cheese
    • 3 green onions, sliced

    Instructions

    1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
    2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
    3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
    4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
    5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
    6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

    recipe adapted >>>>>  here

    Tuesday, November 7, 2017

    Roasted Parmesan Broccoli


    #Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil #Healthysnacks #Roastedbroccolirecipes #Healthysidedishes #Healthyfood #Healthyappetizers #Roastedbroccoliparmesan


    Ingredients

    • 1 large head of Broccoli sliced into 1-inch thick steaks
    • 1 teaspoon salt and pepper
    • Red pepper flakes
    • 3-4 tablespoons olive oil
    • 4 cloves garlic, thinly sliced
    • 2 tablespoons parmesan
    • Lemon zest from half a lemon

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Add sliced broccoli to a parchment paper-lined baking sheet.
    3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
    4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
    5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
    6. Remove from the oven, dust with lemon zest and enjoy!

    recipe adapted >>>>>  here

    Tuesday, October 31, 2017

    Strawberry Peach White Wine Slushie

    Strawberry Peach White Wine Slushie | Delicious, light, and fresh summer blended drink. #Slushyalcoholdrinks #Frozenpeachmargarita #Signaturecocktails #Peachsangria #Maliburumdrinksrecipes #Strawberrypeachwineslushies #Slushyalcoholdrinks #Vodkacocktails #Alcoholicdrinksforaparty #Peachschnappsdrinks #Alcoholicsummerdrinks #Pinklemonadevodkaslush



    Ingredients

    • 1 bottle of white wine
    • 2+ cups of frozen peach and/or mango slices
    • 1+ cups of frozen strawberries
    • 3 cups of ice cubes


    Instructions

    1. Blend 2 cups (or ⅔ bottle) of white wine with about 2 cups of frozen peaches (add mango if you fancy it) as well as 2 cups of ice cubes.
    2. Pour into four glasses.
    3. Blend 1 cup of white wine (or the last ⅓ of the bottle) with about 1 to 1.5 cups of strawberries and 1 cup of ice.
    4. Pour it on top of the peach slushy.
    5. Add a straw and serve icy!

    recipe adapted >>>>>  here



    Rated 4.9/5 based on 682 customer reviews

    Monday, October 30, 2017

    Pumpkin French Toast with Whipped Pumpkin Butter

    Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

    Ingredients

    • 4 eggs
    • ⅔ c. milk (whole, low-fat or skim)
    • ½ c. pumpkin puree
    • 1½ tsp. vanilla extract
    • 1 tsp ground cinnamon
    • 1 tsp. pumpkin pie spice
    • 12 slices Texas toast, french bread, challah, croissant halves
    • Whipped pumpkin butter:
    • ½ c. (1 stick), salted or unsalted butter, room temperature
    • ⅓ c. pumpkin puree
    • 3 tbsp. maple syrup or honey
    • 1 tsp. vanilla extract
    • ½ tsp. cinnamon
    • ½ tsp. pumpkin pie spice

    Instructions

    1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
    2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
    3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
    4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

    recipe adapted >>>>>  here

    Sunday, October 29, 2017

    Green Chile Cauliflower Casserole

    Green Chile Cauliflower Casserole | #Ketosidedishes #Bakedparmesanzucchinicurlyfries #Cauliflowermacandcheeseketo #Ketocauliflowermacandcheese #Lowcarbdinner #Ketosnacksonthego #Ketodietforbeginners #Ketosnacks #Ketogroundbeefrecipes #Lowcarbmeals #Ketogenicdiet #Ketorecipesvideos




    Ingredients

    • 2 tbsp butter
    • 3/4 cup chopped onion
    • 3/4 cup chopped celery
    • 2 cups cauliflower rice
    • 1 cup shredded Monterrey Jack cheese
    • 1 cup shredded sharp cheddar
    • 4 oz canned green chiles drained
    • 1/2 cup sour cream full fat
    • 1/2 cup heavy cream
    • 1 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp granulated garlic


    Instructions

    1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
    2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
    3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
    4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

    recipe adapted >>>>>  here


    Tuesday, October 17, 2017

    No Bake Nutella Cheesecake Recipe

    NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts


    Ingredients

    • FOR THE CRUST
    • 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
    • 6 tablespoons unsalted butter, melted
    • FOR THE FILLING
    • 24 ounces (680 g) cream cheese, softened
    • 2 cups (600 g) Nutella
    • 1 1/2 cups (180 g) confectioners’ sugar
    • FOR THE TOPPING
    • 1/2 cup (120 ml) heavy cream
    • 4 ounces (113 g) semisweet chocolate, finely chopped
    • 2 cups (120 g) roasted hazelnuts, roughly chopped

    Instructions

    1. MAKE THE CRUST

      1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
      2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
      3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

      MAKE THE FILLING

      1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
      2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
      3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
      4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

      MAKE THE TOPPING

      1. In a small saucepan, bring cream to a simmer over medium-low heat.
      2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
      3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
      4. Refrigerate the cheesecake overnight, about 6-8 hours.
      5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

      MAKE AHEAD TIP

      1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
      2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

    recipe adapted >>>>>  here

    Wednesday, October 11, 2017

    Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free)

    Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free) | #Glutenfreesidedishes #Glutenfreedutchbaby #Pastasaladwithartichokehearts #Glutenfreepastasaladrecipes #Glutenfreepastasaladglutenfree #Creamyitalianpastasalad #Beetsaladrecipes #Healthyrecipes #Moroccanfood #Healthysweetpotatopancakes #Cookingrecipes #Roastedbeets

    Ingredients

    • 1/2 cup rolled oats (gluten-free if necessary)
    • 1/2 cup brown rice flour
    • 1/2 cup + 2 tbs milk (I use almond milk)
    • 1 ripe banana
    • 1 egg
    • 1 tbs ground turmeric
    • 1 tsp coconut oil
    • 1 tsp maple syrup
    • 1/2 tsp ground cinnamon
    • 1/2 tsp baking soda
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/4 tsp ground black pepper
    • 1/4 tsp apple cider vinegar (necessary to achieve that golden-pink color)
    • Optional: maple syrup and shredded coconut to garnish

    Instructions

    1. In a high speed blender or food processor combine all of the above ingredients.
    2. Blend until smooth.Heat a non-stick or cast iron skillet over medium heat.
    3. Grease lightly with coconut oil.Using 3-4 tbs of pancake batter, pour into your hot pan and cook 1-2 minutes each side or until lightly golden.
    4. Repeat with remaining batter.
    5. Optionally top with maple syrup and shredded coconut before serving.
    6. Enjoy!

    Recipe adapted >>>>>  here

    Wednesday, October 4, 2017

    PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

    PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts



    Ingredients

    • CARAMEL SYRUP:
    • 1 cup sugar
    • 1/3 cup water
    • pinch of salt
    • 2 tablespoons rum
    • FLAN CUSTARD:
    • 8 ounces cream cheese
    • 1 (14 ounce) can sweetened condensed milk
    • 1 (12 ounce) can evaporated milk
    • 1 cup canned pumpkin puree
    • 1/2 cup sugar
    • 5 egg yolks, whisked briefly with a fork
    • 1 whole egg, whisked briefly with a fork
    • 1 tablespoon vanilla extract
    • 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
    • pinch of salt


    Instructions

    1. Preheat oven to 325°F
    2. Make the caramel syrup:
    3. Have a 9 inch cake pan close by.
    4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
    5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
    6. Make the custard:
    7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
    8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
    9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
    10. Add boiling water to the larger pan, being careful not to get water inside the flan.
    11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
    12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
    13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

    recipe adapted >>>>>  here


    Monday, October 2, 2017

    How To Make Ribs in the Instant Pot

    How To Make Ribs in the Instant Pot | #Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecookerrecipeseasy #Instapotrecipeseasy #Butterranchporkchops #Porkchopinstantpotrecipes #Instantpotporkchopsboneless #Instantpotpressurecooker #Lowcarbinstantpotrecipes #Instantpotpaleo


    Ingredients

    • 1 tablespoon packed brown sugar
    • 1 tablespoon dry mustard
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked salt, such as this one from Spice House
    • 1 teaspoon coarsely ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 2 racks baby back ribs (about 4 pounds total)
    • 1 cup barbecue sauce

    Instructions

    1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
    2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
    3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
    4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
    5. Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
    6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
    7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
    8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

    recipe adapted >>>>>  here

    Wednesday, September 27, 2017

    Shrimp And Avocado Salad With Miso Dressing

    Shrimp And Avocado Salad With Miso Dressing | #Differenttypesofsalads #Delicioussalads #Soupandsalad #Cookingrecipes #Healthyeating #Seafoodrecipes #Avocadotunasalad #Cookingrecipes #Healthyrecipes #Avocadorecipes #Dinnerrecipes #Delicioussalads

    Ingredients

      For the salad:
      • 1 teaspoon minced garlic
      • 1/2 pound raw shrimp, tails removed
      • 1/2 tablespoon butter
      • 1/2 teaspoon chili powder
      • 1/4 teaspoon cayenne
      • 1 1/2 cups sliced avocados (2 small)
      • 1 cucumber
      • 4 cups chopped spinach or baby kale
      • fresh chopped cilantro for topping
      • peanuts for topping
      For the dressing:
      • 1 1-inch piece of fresh peeled ginger
      • 3 tablespoons oil
      • 3 tablespoons lime juice (more to taste)
      • 2 tablespoons agave nectar
      • 1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
      • 1/2 teaspoon minced garlic
      • 1/4 teaspoon salt

      Instructions

      1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
      2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
      3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

      recipe adapted  >>>>>  here

      Sunday, September 17, 2017

      Slow Cooker French Dip Sandwiches

      INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

      Ingredients

      • 2.5 pound chuck roast
      • 1 tablespoon of vegetable oil
      • 2 teaspoons of kosher salt
      • freshly ground pepper to taste
      • 1/2 teaspoon of garlic powder
      • 1 onion sliced
      • 1/2 cup of red wine
      • 1 14 oz can of low-sodium beef broth
      • 1 dried bay leaf
      • 6 soft rolls
      • 3 tablespoons of butter melted
      • 1/4 teaspoon of garlic powder
      • pinch of kosher salt
      • 6 slices of provolone cheese

      Instructions

      1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
      2. Add vegetable oil to the Instant Pot and hit the sauté button.
      3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
      4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
      5. Remove seared roast from Instant Pot and set aside.
      6. Add onions to pot and sauté just until they start to soften.
      7. Add red wine to pot and let simmer until reduced by half.
      8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
      9. Once wine has reduced, add low-sodium beef broth and bay leaf.
      10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
      11. Hit Meat/Stew function and increase time to 100 minutes.
      12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
      13. Remove lid and transfer roast to a serving plate and shred.
      14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
      15. Set oven to broil and place sandwich rolls on a baking sheet.
      16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
      17. Brush over rolls and toast 2-3 minutes, just until gold brown.
      18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
      19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

      recipe adapted >>>>>  here

      Wednesday, September 13, 2017

      Chocolate Cake with Chocolate Frosting

      Chocolate Cake with Chocolate Frosting | #Chocolatecreamcheesefrosting #Chocolatecakewithcreamcheesefilling #Hersheychocolatecakewithcreamcheese #Hersheyschocolatecakecreamcheese #Chocolatecakewithcreamcheeseicing #Hersheyschocolatecakewithcreamcheesefilling #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Goodhumorstrawberryshortcakecake #Birthdaydesserts



      Ingredients

        FOR THE CAKE:
      • 1/2 cup butter, softened
      • 1 1/2 cup granulated sugar
      • 2 eggs
      • 1 1/2 cup flour
      • 1/2 cup unsweetened cocoa powder
      • 1/2 tsp kosher salt
      • 1 tsp baking soda
      • 1/2 tsp baking powder
      • 1/2 cup brewed coffee, cooled
      • 1/2 cup milk
      • FOR THE FROSTING:
      • 1 cup butter, softened
      • 3 1/2 cup powdered sugar
      • 1/2 cup unsweetened cocoa powder
      • 1 tsp almond extract
      • 1/2 cup heavy cream

      Instructions

      1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
      2. In a measuring cup, mix together cooled coffee and milk. Set aside.
      3. In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
      4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
      5. For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
      6. Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
      7. Frost cake and enjoy!

      recipe adapted >>>>>  here

      this two step slow cooker beef brisket

      this two step slow cooker beef brisket | #Crockpotbeefandbroccoli #Brisketrecipesoven #Slowcookerbeefandbroccoli #Beefbrisketcrockpot #Brisketrecipescrockpot #Steakcrockpotrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Phillycheesesteaksandwichrecipe #Blueberrycheesecakecrumbcake #Brisketrecipesoven #Beefbrisketcrockpot


      Ingredients

      • 7-8 lb beef brisket
      • homemade barbecue rub
      • 2 tbsp olive oil
      • 2 tbsp apple cider vinegar
      • 1 tbsp liquid smoke

      Instructions

      1. Combine the olive oil, apple cider vinegar, liquid smoke, and bbq rub.
      2. Once everything is mixed, rub it all over a 7-8lb beef brisket.
      3. Next, spray the slow cooker with nonstick spray.
      4. Place the beef brisket in the slow cooker.
      5. Set the slow cooker on low and let cook for 12 hours.
      6. Once done, carefully remove the brisket out of the slow cooker.
      7. Place the brisket in a foil line baked dish.
      8. Turn your oven on broil, then place the brisket in the oven. Let it stay in there long enough until the " bark" ( the rub) darkens.
      9. Once done, remove the brisket out of the oven, and cover it with foil.
      10. Let the brisket rest for 1 hour!
      11. Serve and enjoy!

      RECIPE ADAPTED  >>>>>  here

      Tuesday, September 12, 2017

      Tropical Smoothie

      Tropical Smoothie | #Avocoladasmoothiecopycat #Sunrisesunsetsmoothie #Tropicalsmoothiecaferecipescopycat #Tropicalsmoothiejettypunchrecipe #Smoothiedrinks #Cafefood #Smoothierecipeshealthy #Breakfastideas #Healthybreakfastsmoothies #Healthysnacks #Smoothierecipesforweightloss #Healthydrinks

      Ingredients

      • 2 ripe bananas
      • 1 cup frozen mango
      • 1 cup frozen pineapple
      • 2 cups coconut water*

      Instructions

      • Place all of the ingredients in a blender and process until smooth.

        Recipe adapted >>>>>  here

      Sunday, September 10, 2017

      Parmesan Roasted Tomatoes

      Parmesan Roasted Tomatoes | #Healthyeating #Snackrecipes #Yummyfood #Cookingrecipes #Cleaneating #Appetizersnacks #Brusselsproutrecipes #Vegetarianrecipes #Veggierecipes #Healthysnacks #Healthydinnerrecipes #Vegetablerecipes

      Ingredients

      • 6 small tomatoes, halved
      • 1 tablespoon olive oil
      • 1 pinch salt
      • ground black pepper to taste
      • 1/2 cup grated Parmesan cheese

      Instructions

      1. Preheat the oven to 400F.
      2. Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper. Arrange the tomatoes on a baking dish, and top with Parmesan cheese. Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted and the top is slightly browned.
      3. Remove from the oven and serve immediately.

      recipe adapted >>>>>  here

      Asparagus Sweet Potato Chicken Skillet

      Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

      Ingredients

      • 1 pound free-range organic boneless chicken breasts
      • 1 tablespoon extra virgin olive oil
      • Salt and ground fresh black pepper
      • 3 garlic cloves — minced
      • 1 medium sweet potato — peeled and diced
      • ½ cup chicken broth or water
      • ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
      • ½ teaspoon fine sea salt
      • ½ teaspoon freshly ground black pepper
      • ½ teaspoon crushed red pepper

      Instructions

      1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
      2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
      3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
      4. In the same skillet, add the sweet potatoes and chicken broth.
      5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
      6. Add the asparagus, and cook for about 4-5 minutes until tender.
      7. Return the chicken to the pan, and stir to combine thoroughly.
      8. Season with salt, pepper, and crushed red pepper.

      recipe adapted >>>>>  here

      Wednesday, September 6, 2017

      VEGAN SWEET POTATO TOFU BOWLS RECIPE

      VEGAN SWEET POTATO TOFU BOWLS RECIPE | #Vegetarianrecipes #Veganfoods #Veganeating #Cookingrecipes #Vegandinners #Wholefoodrecipes #Veganeggrollinabowl #Eggrollinabowlvegetarian #Veganeggrollinabowl #Buddahbowl #Summerbuddhabowl #Veganpizza


      Ingredients

      • For the Baked Tofu
      • 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
      • splash or soy sauce or gluten-free tamari
      • 1 tsp black pepper
      • 1 tsp garlic powder
      • For Each Bowl
      • 1/2 cup (125 gram) sliced sweet potato
      • 1-2 cups chopped broccoli (per bowl)
      • 1-2 cups white or cremini mushrooms (per bowl)
      • 1/2 a sliced red pepper
      • 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

      Instructions

      1. Pre-heat the oven to 425 degrees F.
      2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
      3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
      4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
      5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
      6. Add all of the ingredients to a bowl.
      7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

      recipe adapted  >>>>>  here



      Rated 3.5/5 based on 87 customer reviews

      Brownie Bottom Cheesecake with Raspberries +

      Brownie Bottom Cheesecake with Raspberries + | #Donutrecipe #Minidesserts #Cakerecipes #Sweetrecipes #Cookingrecipes #Deliciousdesserts #3ingredientrecipes #Pokecakerecipes #Cheesecakerecipes #Layeredcoconutcreamcheesecakebars #2ingredientlemonbars #Newyorkstylecheesecakecupcakes

      Ingredients

      • Brownie base
      • 2/3 cup good chocolate chopped
      • 1/2 cup unsalted butter
      • 1/2 cups packed brown sugar
      • 3 large eggs
      • 1/2 cup cocoa powder
      • 1/4 tsp salt
      • 1 tsp vanilla
      • Cheesecake
      • 1 1/2 cups whipping cream
      • 1/2 cup white chocolate chopped
      • 1/4 cup milk or cream
      • 16 oz cream cheese
      • 1/2 cup powdered icing sugar
      • 1 teaspoon vanilla
      • 2 cups raspberries

      Instructions

      1. Brownie basePreheat oven to 350 degrees F. Lightly grease a 9" Springform pan and wrap the bottom with foil. Set aside.
      2. In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
      3. Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
      4. CheesecakeWhip cream until stiff peaks form. Set aside.
      5. In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
      6. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
      7. Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
      8. Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

      RECIPE ADAPTED  >>>>>  here

      Tuesday, August 29, 2017

      CHERRY PIE RECIPE

      CHERRY PIE RECIPE | #Cherrypiefillingrecipeshomemade #Fallpies #Cherrypiefillingrecipes #Summerpies #Bestcherrypierecipe #Cherryhandpies #Cherrypiefillingrecipeshomemade #Cherrycrisprecipe #Piecrustdesignseasy #Latticepiecrust #Cherrycobblerrecipehomemade #Bestpiecrustrecipe

      Ingredients

      • pinch of salt
      • 1 egg yolk
      • 1/4 cup corn starch
      • 3/4 cup sugar
      • 2 refrigerated pie crusts
      • 2 pounds fresh sweet cherries pitted
      • 1 teaspoon vanilla
      • 1 tablespoon water

      Instructions

      1. Preheat the oven to 400.
      2. In a medium bowl, mix together the cherries, corn starch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.
      3. Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
      4. Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about 1/4 inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
      5. Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
      6. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
      7. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

      recipe adapted >>>>>  here

      Chicken Taco Mexican Pinwheels

      Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty



      Ingredients

      • 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
      • 1/2 cup sour cream
      • 2 cups shredded chicken **see recipe notes below
      • 1.5 Tbsp taco seasoning (choose your favorite)
      • 1 1/2 cups shredded Mexican cheese
      • 10 oz can of diced tomatoes with green chiles, very well drained
      • 1 1/2 tsp garlic, finely minced
      • 5 green onions, sliced thinly
      • 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
      • 8 burrito sized flour tortillas
      • fresh minced cilantro, for garnish optional

      Instructions

      1. Combine all ingredients in a large mixing bowl, stirring until well combined.
      2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
      3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
      4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
      5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

      recipe adapted  >>>>>  here

      Triple Berry French Toast Casserole

      Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits



      Ingredients

      • 16 oz French bread cut into 1-inch cubes
      • 4 eggs
      • 1 cup almondmilk or regular milk
      • 1 tsp vanilla extract
      • 1 tbsp granulated sugar
      • 3/4 tsp ground cinnamon
      • 5 cups frozen berries raspberry, blackberry, blueberry blend
      • 1/2 cup granulated sugar
      • 1/2 tsp ground cinnamon
      • 1 tbsp cornstarch
      • 1 tbsp granulated sugar


      Instructions

      1. Preheat oven to 350F.
      2. Spray a 9x13 inch baking dish with cooking spray. set aside.
      3. Place bread cubes in a large bowl.
      4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
      5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
      6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
      7. Pour berries into prepared baking dish.
      8. Spoon bread over the top.
      9. Sprinkle the top with 1 tablespoon of sugar.
      10. Bake for 35 to 45 minutes or until bubbling and golden brown.
      11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

      RECIPE ADAPTED  >>>>>  here



      Rated 4.6/5 based on 347 customer reviews

      Saturday, August 26, 2017

      Chicken Alfredo Stuffed Shells

      Yumm let me know if u make this #Dinnerideaseasy #Familydinnerideas #Foilpacketsforthegrill #Foilpacketmeals #Easychickendinner #Creamychickenspaghetti

      Ingredients

      • Jumbo Shells Pasta about 20 shells
      • 2 cups shredded cooked chicken breast
      • 1 jar 16oz Alfredo sauce
      • 2 cups steamed broccoli
      • 1 cup shredded cheddar cheese
      • cooking spray
      • 2 cups spaghetti sauce

      Instructions

      1. Preheat oven to 350°F.
      2. Cook pasta according to directions on package, minus one minute. Rinse with cool water & drain.
      3. Lightly coat baking dish with olive oil.
      4. Spread spaghetti sauce evenly in baking dish.
      5. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese.
      6. Spoon mixture into cooked pasta shells and arrange into baking dish, filling side up.
      7. Bake 20-25 minutes or until filling is hot.

      recipe adapted >>>>>  here

      Tuesday, August 22, 2017

      BAKED PARMESAN ZUCCHINI CRISPS

      BAKED PARMESAN ZUCCHINI CRISPS | #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Easycasserolerecipes #Tilapiarecipesbaked #Breadedzucchinibaked #Easyzucchinirecipes #Sauteedvegetables #Sauteedzucchinirecipes #Zucchinirecipeshealthy #Zucchiniandsquashrecipes

      Ingredients

      • 2 medium zucchinis sliced into ⅛” rounds
      • Kosher salt and fresh ground black pepper
      • 1 ½ cups freshly grated Parmesan cheese
      • Hidden Valley® Simply Ranch for dipping

      Instructions

      1. Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
      2. Slice zucchini into thin (about ⅛-¼”) slices.
      3. Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
      4. Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
      5. Bake at 400 degrees for 20-22 minutes or until golden brown on top.
      6. Cool for a few minutes before transferring to a plate.
      7. Serve with Hidden Valley Simply Ranch for dipping.

      recipe adapted >>>>>  here

      Sunday, August 20, 2017

      Lemon Gooey Butter Cookies – From Scratch

      Lemon Gooey Butter Cookies – From Scratch | #Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding #Dessertrecipes #Tiramisucupcakes #Paneragreentearecipepapaya #Dessertrecipes #Cookingrecipes #Cookierecipes #Deliciousdesserts



      Ingredients

      • 2¼ cups (270 g) unbleached all-purpose flour
      • 2 teaspoons (8 g) baking powder
      • 1 (8 oz or 226 g) package cream cheese, softened
      • ½ cup (1 stick or 113 g) unsalted butter, softened
      • 1½ cups (300 g) granulated sugar
      • 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
      • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
      • 1 teaspoon (5 ml) pure vanilla extract
      • ⅛ teaspoon (a few drops) lemon oil
      • ⅛ teaspoon natural yellow gel based food coloring
      • 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
      • 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
      • 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies


      Instructions

      1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
      2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
      3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
      4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
      5. Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
      6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
      7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
      8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
      9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

      recipe adapted  >>>>>  here



      Rated 4.4/5 based on 477 customer reviews