Thursday, December 27, 2018

PALEO & KETO STRAWBERRY SPINACH SALAD

PALEO & KETO STRAWBERRY SPINACH SALAD | #Ketoantipastosalad #Ketosnacks #Ketobroccolisalad #Broccolicauliflowersalad #Ketocookies #Ketodessertrecipes #Ketodessertrecipes #Ketostrawberrydessert #Ketosnacks #Ketocheesecakenobake #Ketodesserteasy #Lowcarbdessertseasy

 

 

Ingredients

  • 60 ml extra virgin olive oil
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 1-2 tablespoonsLakanto syrup or maple syrup if paleo*
  • 1 tablespoon shallotor onion, very finely minced
  • 1/4 teaspoon kosher salt
  • freshly ground pepper to taste
FOR THE SALAD
  • 200 g baby spinach
  • 200 g strawberriessliced
  • 3 tablespoons basil leaves ribonned
  • 60 g pecans or walnuts lightly toasted and roughly chopped
  • 40 g feta or goat cheese optional

Instructions

  1. Combine all the ingredients for the dressing in a small bowl. Set aside.
  2. Toss together in a salad or mixing bowl the baby spinach, strawberries, pecans and goat cheese (optional). Top with the dressing right before serving.

RECIPE ADAPTED  >>>>>  here

what happens when cookie and brownie

what happens when cookie and brownie | #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

      PERFECTLY CRUMBLY APPLE CRISP

      PERFECTLY CRUMBLY APPLE CRISP | #Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #Punchbowlcakerecipe #Pecanpiecobblerrecipe #Pecanpiecupcakes #Pumpkinrecipes #Caramelapplepecandumpcake 

      Ingredients

      • 6 large apples (or 12 small apples)
      • ½ cup granulated sugar
      • 1 tablespoon flour
      • 1 teaspoon ground cinnamon
      • 1 cup quick cooking oatmeal
      • 1 cup flour
      • 1 cup packed brown sugar
      • ¼ teaspoon baking soda
      • ¼ teaspoon baking powder
      • ½ cup butter, melted

      Instructions

      1. Preheat oven to 350 degrees.
      2. Peel, core, and slice apples. Place in a baking dish.
      3. Mix together ½ cup granulated sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle the mixture over the sliced apples and toss to combine.
      4. Combine the remaining ingredients in a bowl and mix until crumbly. Top the sliced apples evenly with the crumbly oatmeal mixture.
      5. Bake for 45 minutes. Serve warm.

      RECIPE ADAPTED  >>>>>  here

      Wednesday, December 19, 2018

      MONTE CRISTO SANDWICHES

      MONTE CRISTO SANDWICHES | #Montecristosandwicheasy #Montecristosandwichrecipe #Easysandwichrecipes #Grilledhamandcheesesandwich #Montecristosandwichsliders #Slicedhamrecipes #Montecristosliders #Cubansandwich #Turkeyandcheesesliders #Slidersrecipeshawaiianrolls #Hawaiianrollslidersturkey #Montecristosandwichrecipe



      Ingredients

      • 3/4 cup water
      • 1 3/4 cup flour
      • 3/4 cup milk
      • 1 teaspoon baking powder
      • 2 eggs
      • 1/4 teaspoon salt
      • SANDWICH
      • 3 cups canola oil, for frying
      • Powdered sugar, for dusting
      • 8 slices challah bread, 1/2-inch thick
      • 2/3 pound sliced deli ham
      • Raspberry or blackberry jam
      • 4 slices Swiss cheese
      • 2/3 pound sliced roasted turkey


      Instructions

      1. In an 8x8-inch baking dish, combine the flour, baking soda and salt. In a separate bowl, whick together the eggs, water and milk, then add to the flour mixture. Whisk thoroughly until smooth and no lumps of flour remain, then set aside.
      2. On each of 4 slices of bread, arrange one slice of ham, turkey, and swiss. Top with the remaining bread slices, then using a sharp knife, slice each sandwich in half on the diagonal. You may wish to insert toothpicks to hold everything together until the sandwich is fried.
      3. Heat oil over medium-high heat to between 365-375 degrees. If the oil starts to smoke, turn the temperature down. Working carefully, dip half of each sandwich into the prepared batter, lift out and allow excess batter to drip off, then lower gently into the hot oil. Repeat with the other half of the sandwich. Work in batches and do not crowd the pan.
      4. Cook in the oil for about 3 minutes, then flip and cook the other side of the sandwich for another 3 minutes, until golden brown on both sides.
      5. Gently remove each diagonal sandwich half from the hot oil using tongs and set on a paper-towel lined baking sheet. Place in a warm oven until ready to serve. Repeat the process with the remaining three sandwiches, frying each sandwich one at a time and allowing the oil temperature to come back up between each batch. When ready to serve, dust each sandwich with powdered sugar and serve with raspberry or blackberry jam on the side.

      Recipe has been adapted from >>>>>  here



      Rated 4.9/5 based on 901 customer reviews

      Monday, December 17, 2018

      Keto Fathead Sugar Cookies

      Keto Fathead Sugar Cookies | #Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

      Ingredients

      • 2 ounces Cream Cheese
      • 1 cup Mozzarella, shredded
      • 3 tbsp Real Butter, softened
      • 1/2 cup Swerve Sweetener
      • 2 Egg Whites
      • 2 tsp Vanilla Extract
      • 1 cup Almond Flour
      • 1 tsp Baking Powder

      Instructions

      1. Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
      2. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
      3. Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
      4. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
      5. Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
      6. Cool on rack. Serve!

      Recipe adapted >>>>>  here

      Saturday, December 15, 2018

      CARAMEL APPLE CHEESECAKE BARS

      CARAMEL APPLE CHEESECAKE BARS | #Applemuffins #Freezeapples #Caramelapplecheesecakebars #Applepiefillingrecipes #Appledessertrecipes #Yummydesserts #Caramelapplecheesecakebars #Chocolatecoveredstrawberries #1hourcinnamonrolls #Easyhomemadecinnamonrolls #Easycinnamonrollsquick #Dutchapplepiecheesecakebars

      Ingredients

      • Crust:
      • 2 cups all-purpose flour
      • 1/2 cup firmly packed brown sugar
      • 1 cup butter softened
      • Cheesecake Filling:
      • 3 (8 ounce) packages cream cheese softened
      • 3/4 cup sugar, plus 2 tablespoons, divided
      • 3 large eggs
      • 1 1/2 teaspoons vanilla extract
      • Apples:
      • 3 Granny Smith apples, peeled, cored and finely chopped
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon ground nutmeg
      • Streusel Topping:
      • 1 cup firmly packed brown sugar
      • 1 cup all-purpose flour
      • 1/2 cup quick cooking oats
      • 1/2 cup butter softened
      • Drizzle:
      • 1/2 cup caramel topping for drizzling after baked

      Instructions

      1. Preheat oven to 350 degrees F.
      2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
      3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
      4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
      5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
      6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

      recipe adapted >>>>>  here

      Monday, December 10, 2018

      Slow Cooker Cilantro Lime Chicken Tacos

      Slow Cooker Cilantro Lime Chicken Tacos | #Easycrockpotrecipes #Foodanddrink #Crockpotorangechickenhealthy #Easyfoodrecipes #Orangechickeneasycrockpot #Crockpotchickenrecipes #Cilantrolimechickencrockpot #Cookingriceincrockpot #Slowcookercilantrolimechickentacos #Crockpotcilantrolimechicken #Chickenburritobowls #Crockpotchickentacoshealthy

      Ingredients

      • 2 pounds skinless, boneless chicken breasts (fresh or frozen)
      • 1 packet taco seasoning mix (I use low sodium)
      • 1 16 oz jar salsa (use your favorite; I used a local Texas brand)
      • 1/3 cup chopped fresh cilantro
      • juice from two limes

      Instructions

      1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
      2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 - 3/4 cup juice.
      3. Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

      recipe adapted >>>>>  here

      Friday, December 7, 2018

      Strawberry Love Notes

      Strawberry Love Notes | #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Nobakedesserts #Cakerecipes #Justdesserts

      Ingredients

      • 2 refrigerated pie crusts
      • Flour for rolling out dough
      • 1/2 c.strawberry jam
      • Egg wash 1/4 c.
      • Granulated sugar, for sprinkling

      Instructions

      1. Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4" on each side. Transfer diamonds to baking sheet. Reroll extra dough to make more diamonds. (You should have enough dough to make about 6.)
      2. Fill the center of each diamond with a very small dollop of strawberry filling. Fold three of the corners into the center so that the dough looks like an open envelope. Press down lightly on dough to seal. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place a heart in the center of each.
      3. Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
      4. Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.

      Recipe adapted >>>>>  here

      Wednesday, December 5, 2018

      Bourbon Pecan Chicken

      Bourbon Pecan Chicken | #Roundsteakandgravy #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Dinnerideasfamilymaindishes #Strawberryfrenchtoastcasserole #Sirachahoneychicken #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Poultryrecipes

      Ingredients

      • 1/2 cup finely chopped pecans
      • 1/2 cup bread crumbs
      • 2 tablespoons honey, divided
      • 2 tablespoons Dijon mustard, divided
      • 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
      • salt and pepper
      • 1 tablespoon olive oil or vegetable oil
      • 1 tablespoon butter
      • 3 tablespoons bourbon
      • 1/4 cup heavy cream
      • 1/4 teaspoon cayenne pepper
      • 1/3 cup chopped pecans
      • 1 tablespoon butter

      Instructions

      1. Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
      2. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
      3. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
      4. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
      5. Preheat oven to 375 degrees
      6. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
      7. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
      8. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
      9. Season sauce to taste with salt and pepper.

      recipe adapted  >>>>>  here

      Sunday, December 2, 2018

      Weight Watchers Funfetti Donuts

      Weight Watchers Funfetti Donuts | #Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #Weightwatchersmealswithpoints #Weightwatcherssnacks #Wwfreestylerecipes #Weightwatcherdinners #2ingredientdoughweightwatchers #Wwbagelrecipe #Weightwatchersmealprep #Kodiakcakesrecipeweightwatchers

      Ingredients

      • 1 box Rainbow Chip cake mix
      • 1 single serve container vanilla Greek yogurt
      • 1 cup water

      Instructions

      1. Preheat the oven to 350 degrees.
      2. Mix all ingredients together in a medium mixing bowl until well combined
      3. Pour into a donut silicone mold/pan
      4. Bake 12 to 15 minutes.

      Recipe has been adapted from >>>>>  here

      Thursday, November 29, 2018

      PUMPKIN CREAM CHEESE SWIRL MUFFINS

      PUMPKIN CREAM CHEESE SWIRL MUFFINS | #Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopumpkinbread #Cinnamonbananabreadmuffins #Pumpkincreamcheeseswirlmuffins #Ketosnacks #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicrecipes

      Ingredients

      • Muffin:
      • 1 3/4 cups all purpose flour
      • 1 tablespoon pumpkin spice
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 (15 oz) can pumpkin (pure pumpkin puree)
      • 1 cup granulated sugar
      • 1/2 cup packed brown sugar
      • 2 large eggs
      • 1/2 cup vegetable oil
      • 1 tablespoon vanilla extract
      • Cream Cheese Swirl:
      • 8 oz cream cheese
      • 1/4 cup granulated sugar
      • 1 large egg yolk
      • 2 teaspoons vanilla extract

      Instructions

      1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
      2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
      3. In large bowl, whisk together pumpkin, sugar and brown sugar.
      4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
      5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
      6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
      7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
      8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

      Recipe adapted >>>>>  here

      Saturday, November 24, 2018

      Tomato Spinach Chicken Spaghetti

      Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy #dinnerrecipes #Healthydinnerrecipes #Quickdinnerideas #Bakedchickenalfredo #Foodrecipesfordinner #Dinnerideaseasy

      Ingredients

      • 1/4 cup sun-dried tomatoes chopped, drained of oil
      • 2 tablespoons olive oil drained from sun-dried tomatoes
      • 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
      • 1/4 teaspoon salt
      • 1/4 teaspoon red pepper flakes
      • 1/4 teaspoon salt
      • 4 roma tomatoes chopped
      • 1/4 cup fresh basil leaves chopped
      • 8 oz spinach fresh
      • 3 garlic cloves chopped
      • 8 oz spaghetti pasta
      • 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

      Instructions

      1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
      2. Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
      3. Add red pepper flakes, and salt over all of the ingredients in the skillet.
      4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
      5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
      6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
      7. Cook pasta according to package instructions, until al dente.
      8. Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
      9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
      10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

      Recipe adapted >>>>>  here

      Friday, November 23, 2018

      Dark Chocolate Peanut Butter Banana Bites

      Dark Chocolate Peanut Butter Banana Bites | #Healthydeserts #Healthysweetsnacks #Healthydessertrecipes #Healthyeating #Yummyfood #Kidsmeals #Healthypumpkinrecipes #Healthypumpkinbread #Healthydinnerrecipes #Healthysweets #Glutenfreepumpkinbread #Healthypumpkinmuffins

      Ingredients

      • 2 medium ripe bananas
      • 1/4 cup creamy nut butter of your choice
      • 3/4 cup baking chocolate (I use dark chocolate chips but you can also use semi sweet chocolate chips)
      • 1 1/2 tablespoons coconut oil

      Instructions

      1. Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
      2. Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
      3. Place the coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet. Freeze for one hour and enjoy!
      4. Store in freezer and thaw for a few minutes before eating.

      Recipe adapted >>>>>  here

      Monday, November 19, 2018

      Butternut Squash and Black Bean Enchilada Skillet

      Butternut Squash and Black Bean Enchilada Skillet | #Butternutsquashrecipes #Vegetarianrecipeseasy #Veggierecipes #Meatlessmeals #Vegetariandishes #Cookingrecipes #Butternutsquashfritters #Butternutsquashlasagnarecipe #Veggierecipes #Cookingrecipes #Vegetariandishes #Meatlessmeals

      Ingredients

      • 2 teaspoons olive oil
      • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
      • salt and pepper, to season
      • 1 medium yellow onion, diced
      • 3 cloves of garlic minced
      • 1/2 jalapeno, seeded and diced
      • 1 teaspoon cumin
      • 1 teaspoon chili powder
      • 1 - 15 ounce can black beans, rinsed and drained
      • 8 yellow corn tortillas, cut into thick strips
      • 1-15 ounce can red enchilada sauce
      • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
      • cilantro and low-fat sour cream, for serving

      Instructions

      1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
      2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

      RECIPE ADAPTED >>>>>  here

      Thursday, November 15, 2018

      Chicken Salad Wrap Recipe

      Chicken Salad Wrap Recipe | #Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotisseriechickensalad #Ketochickensalad #Ketobiscuitsandgravy #Ketobreakfastrecipes #Vegetarianketorecipes #Lowcarbchickensalad #Avocadochickensalad #Cleaneatingrecipesforweightloss



      Ingredients

      • 1 lb chicken, cooked
      • 1/3 cup walnuts, toasted
      • 12-15 grapes, red or green, halved
      • 1/2 cup mayonnaise
      • 3 Tbsp sour cream
      • 2 small celery stalks, finely diced
      • 3 Tbsp red onion, finely diced
      • 1 Tbsp fresh parsley, finely chopped
      • 1/2 tsp seasoned salt
      • pepper, to taste
      • 4 large flour tortillas
      • green leaf lettuce
      • 2 Roma tomatoes, sliced


      Instructions

      1. Dice the cooked chicken into about ½" cubes and place in a large mixing bowl. Add grapes and walnuts and toss to combine and set aside.

      2. In a separate small bowl, combine the mayonnaise, sour cream, diced celery, red onion, parsley, seasoned salt and pepper. Stir until well combined. Pour the dressing over the chicken and mix until everything is coated. Cover the bowl and refrigerate for at least 1 hour.

      3. After the salad has chilled for at least 1 hour, give it a stir and season to taste with salt and pepper. Lay a few lettuce leaves along the center of each tortilla and line up 2-3 slices of tomato on each wrap. Season lightly with salt and pepper then add about ½–¾ cup of chicken salad on top and fold the tortilla burrito-style. Wrap tightly with parchment paper and serve. Enjoy!


      recipe adapted >>>>>  here



      Rated 4.5/5 based on 855 customer reviews

      Tuesday, November 13, 2018

      17 Healthy Grain Bowls You Should Make For Dinner

      17 Healthy Grain Bowls You Should Make For Dinner | #Healthygrains #Grainbowl #Cookingrecipes #Dinnerrecipes #Healthybowls #Delicioushealthy #Grainbowlshealthy #Dinnerbowlshealthy #Powerbowlslunch #Lunchbowlshealthy #Grainbowlrecipe #Cookingrecipes

      Ingredients

      • 2–3 boneless skinless chicken breasts
      • 3 bell peppers, any color, sliced
      • 1 large red onion, sliced
      • 2 tablespoons olive oil
      • 1 tablespoon taco seasoning
      • Salt and pepper
      • 1 jar salsa
      • 3 cups cooked brown rice, divided
      • 1 can black beans, drained and rinsed
      • 1 can corn
      • 1 cup shredded cheddar cheese
      • 1 lime, sliced into wedges
      • Fresh cilantro to garnish

      Instructions

      • 1. Preheat oven to 400˚F/200˚C.
      • 2. Line a baking sheet with foil.
      • 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
      • 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
      • 5. Salt and pepper the peppers and onions, tossing to coat.
      • 6. Top each chicken breast with a generous pour of salsa.
      • 7. Bake in a preheated oven for 25 minutes.
      • 8. Rest chicken for 10 minutes, before slicing into strips.
      • 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
      • 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
      • 11. Meal-prep FTW! Enjoy!

      recipe adapted  >>>>>  here

      Saturday, November 10, 2018

      Chocolate Chocolate Cake

      Chocolate Chocolate Cake | #Classicchocolatecake #Cakedecoratingtechniques #Dessertrecipesvideos #Birthdaycakerecipes #Cakedecoratingvideosamazing #Chocolatebirthdaycake #Misstrunchbull'schocolatecake #Chocolatelayercake #Chocolateombrecake #Cookiesandcreamcake #Chocolatecakeideas #Homemadechocolatecake

      Ingredients

      • Chocolate Cake (this recipe makes three 6 inch cakes)
      • 1/2 cup cocoa powder
      • 1 & 1/2 cup all purpose flour
      • 1 & 1/2 tsp baking powder
      • 1 tsp baking soda
      • 1/2 tsp salt
      • 1 & 1/2 sticks butter, room temperature
      • 1 cup + 2 tbsp sugar
      • 3 eggs
      • 1 & 1/2 tsp vanilla
      • 2/3 cup + 1/4 cup sour cream
      • 3 tbsp melted chocolate, cooled
      • Chocolate Buttercream
      • 3 sticks butter, room temperature
      • 1 & 1/2 cups vegetable shortening
      • 1 & 1/2 cups cocoa powder
      • 3-4 cups powdered sugar
      • Chocolate Shards
      • 3/4 cup chocolate chips or candy melts
      • 1/2 tbsp vegetable oil
      • Chocolate Ganache
      • 1/2 cup heavy cream
      • 3/4 cup chocolate chips

      Instructions

      1. Chocolate Cake :
      2. Preheat the oven to 350º F.
      3. Using butter grease the bottom and sides of three 6 inch round cake pans or springform pans and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake even strip around each pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
      4. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
      5. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
      6. Add in the sour cream and melted chocolate, mix by hand using a spatula.
      7. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
      8. Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups to 1 & 1/2 cups in each pan.
      9. Bake for 22 minutes. Then loosely cover the pans with foil. Continue to bake for 7-10 minutes or until a toothpick inserted in the until a toothpick inserted in the center comes out clean.
      10. Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife.
      11. If you’ll be assembling the cake later, wrap the cake layers really good in plastic wrap and place them in the refrigerator. They will be good for up to 5 days.
      12. Chocolate Buttercream :
      13. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the cocoa powder, and gently mix by hand with a spatula.
      14. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you and is well mixed.
      15. Chocolate Shards :
      16. Melt the chocolate or candy melts with the vegetable oil in a small saucepan over low heat. Stir with a spatula melt smooth and melted.
      17. Place a plastic cutting board or metal baking sheet on the counter. Place a large piece of wax paper on top of the flat surface.
      18. Pour the melted chocolate on top of the wax paper. Use a spatula to smooth the chocolate into an even layer all around the wax paper.
      19. Place another piece of wax paper on top of the melted chocolate and gently smooth out any air bubbles.
      20. Place the cutting board or baking sheet with the wax paper on it in the freezer for 15 minutes.
      21. After 15 minutes, remove it from the freezer and allow it to warm up for 2-3 minutes.
      22. Remove the top layer of wax paper, break the chocolate into shards (any size or shape you want) and store them in the freezer on a plate, in a container or in a bag until you’re ready to use them.
      23. Chocolate Ganache :
      24. Place chocolate chips in a medium heat-proof bowl.
      25. In a small pot over low heat, heat the heavy cream until boiling.
      26. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
      27. Use a spatula to stir the mixture until smooth.
      28. Allow the ganache to come to room temperature before adding it to the cake.
      29. How to assemble the cake :
      30. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I use 1/3 to 1/2 cup in between each layer.
      31. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting (the same amount as you did between the layers) on the top of the cake.
      32. Next, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of buttercream around the sides and the top of the cake. It’s easiest to start off with more frosting on the cake and remove some as needed.
      33. Place the entire cake in the freezer or fridge for 20 minutes to harden the crumb coat.
      34. Begin to add the second layer of frosting. Spread an even layer of frosting on the top of the cake. Next either pipe on the frosting or spread on the frosting around the sides of the cake. Use a spatula or icing smoother to smooth out the frosting, scraping off excess as you go. Once the frosting is uniform around the cake, use the smooth side of Viva brand paper towels and a fondant smoother to smooth out any imperfections. Place the paper towel on the cake and gently rub the fondant smoother around. Repeat this process, moving the paper towel all around the cake.
      35. Transfer the cake to your desired serving plate. Using a piping bag and a piping tip (I used a wilton 1M) to pipe a border of buttercream around the bottom of a cake.
      36. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Allow the ganache to set for 10 minutes.
      37. Top the cake with various chocolate shards.
      38. Slice and serve!

      RECIPE ADAPTED  >>>>>  here

      Friday, November 9, 2018

      Fresh Pineapple Salsa

      Fresh Pineapple Salsa | #Pinapplesalsa #Summerappetizersforparty #Garlicpotatoesinoven #Freshcornsalsarecipe #Easypotatosidedishes #Cornsalsarecipeeasy #Mangosalsarecipe #Pineapplesalsarecipe #Bestsalsarecipeever #Homemadesalsarecipe #Watermelonrecipes #Salsarecipeforcanning
       

      Ingredients

      • 2 cups diced pineapple (1 small pineapple)
      • 2 cups diced Roma tomatoes (5 medium Romas)
      • 1 cup diced orange bell pepper (1 medium pepper)
      • 1/2 cup finely diced red onion (1/2 small red onion)
      • 1/2 cup finely diced jalapeño pepper (3 medium jalapeños)
      • 1/2 cup chopped cilantro
      • 1 large lime, zest and juice
      • salt to taste
      • Mission Thin & Crispy Tortilla Chips, for serving

      Instructions

      1. Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced.
      2. Combine all ingredients in a large mixing bowl. Toss to combine.
      3. Chill, covered, up to 24 hours. Serve with Mission® Thin & Crispy Tortilla Chips or over top of grilled chicken, pork, or fish.

      recipe adapted  >>>>>  here

      Tuesday, November 6, 2018

      The Best Brussels Sprout Casserole

      The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes


      Ingredients

      • 2 lb. Brussels sprouts
      • 2 tbsp. olive oil
      • 2 cloves garlic, minced
      • 1 tsp. chopped thyme
      • kosher salt
      • Freshly ground black pepper
      • 1 c. shredded mozzarella
      • 1/4 c. freshly grated Parmesan
      • Fresh parsley, chopped, for garnish

      Instructions

      1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
      2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
      3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
      4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
      5. Garnish with parsley and serve warm.

      Recipe has been adapted from >>>>>  here

      Monday, November 5, 2018

      Frozen Strawberry Lemonade Recipe! (The Frugal Girls)

      Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

      Ingredients

      • 1 cup Frozen Strawberries
      • 1 Tbsp Frozen Lemonade Concentrate
      • 3/4 cup Sprite
      • 1 Tbsp Sugar
      Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

      Instructions

      1. Add ingredients to your Blender and blend thoroughly.
      2. Serve in a Mason Jar and get ready to be refreshed… Yum!
      Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

      Recipe adapted >>>>>  here

      Saturday, November 3, 2018

      Steak and Ale Soup with Mushrooms

      Steak and Ale Soup with Mushrooms | #Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencornchowdercrockpot #Steaksoupcrockpot #Cowboysoup #Crockpotchickenbroth #Slowcookerchickenbroth #Steakandalesoupwithmushrooms #Steakandalesoupcrockpot #Steaksouprecipes

      Ingredients

      • • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
      • • Salt
      • • Black pepper
      • • 4 tablespoons flour, divided use
      • • 2 tablespoons butter
      • • 2 tablespoons avocado (or olive) oil
      • • 2 small white onions, quartered and sliced
      • • 16 ounces (1 pound) sliced mushrooms
      • • 4 cloves garlic, pressed through garlic press
      • • 1 teaspoon Italian seasoning
      • • 1 cup ale
      • • 6 cups beef stock, hot
      • • 1 tablespoon chopped flat-leaf parsley
      • • 1 teaspoon fresh thyme leaves

      Instructions

      1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
      2. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
      3. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
      4. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
      5. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
      6. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
      7. -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

      Recipe adapted >>>>>  here

      Thursday, November 1, 2018

      Salsa Fresca Chicken

      Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodanddrink #Healthyfamilymeals #Gfdfrecipesdinner #Healthychickenrecipeseasy #Dinnerrecipeshealthyfamily

      Ingredients

      • 2 lbs chicken breast boneless skinless
      • 1/4 tsp cumin
      • 1/4 tsp salt
      • 1/4 tsp black pepper
      • 1/4 tsp garlic powder
      • 2 cups fresh pico de gallo
      • 1 cup monterey jack cheese shredded
      • Garnish
      • Fresh cilantro chopped

      Instructions

      1. Preheat the oven to 375˚F.
      2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
      3. Cover chicken with the pico then top with cheese.
      4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
      5. Garnish with chopped cilantro, and serve hot with your favorite side dish.

      Recipe adapted >>>>>  here

      One Pan Cheesy Smoked Sausage & Pasta

      One Pan Cheesy Smoked Sausage & Pasta | #Dinnerrecipeseasy #Falldinnerideas #Beefsausagerecipes #Smokedsausageandpotatoes #Cheesysausagepasta #Bowtiepastarecipessausage #Polishsausagerecipes #Crockpotmeals #Cookingrecipes #Kielbasarecipes #Supperideas #Smokedsausagerecipeseasy

      Ingredients

      • 1 Tbsp olive oil
      • 1 lb sausage
      • ½ cup diced onion
      • 1 Tbsp minced garlic
      • 2 cups Chicken Broth
      • 1 (14 oz) can diced tomatoes
      • ½ cup milk
      • 8 oz dry pasta
      • ½ teaspoon salt and pepper, each
      • 2 cup shredded Cheddar-Jack cheese
      • ¼ tsp of Red Pepper Flakes
      • ⅓ cup chopped scallions, for garnish

      Instructions

      1. Place olive oil into your pan over medium heat - add onions and sausage -
      2. cook for 5 minutes -
      3. add garlic and all seasonings -
      4. cook for 2 minutes Add chicken broth, tomatoes, milk, and pasta -
      5. bring mixture to a boil -
      6. lower heat and cover for 15 minutes Still in cheese Serve and garnish

      Recipe adapted >>>>>  here

      Tuesday, October 30, 2018

      Queso Smothered Chicken

      Queso Smothered Chicken | #chicken #chickenrecipes #chickendinner #easyrecipe #easyfoodrecipes #simplerecipes #healthyfood #healthyrecipes #goodfood #Cookingrecipes #Poultryrecipes #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Garlicchicken #Fooddishes #Chickenbreast

      Ingredients

      • 1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
      • 4 boneless chicken breasts, pounded to an even thickness
      • 1 Tbsp olive oil
      • 1 cup orzo
      • 2 cups chicken broth
      • 2 Tbsp tomato paste
      • 2 tsp Southwest Seasoning or chili powder
      • 1 (8-oz) package Velveeta, diced
      • 1 (10-oz) can diced tomatoes and green chilies

      Instructions

      1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
      2. While the chicken is grilling prepare the orzo.
      3. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
      4. Combine diced tomatoes & green chiles (undrained) and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
      5. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.

      recipe adapted >>>>>  here

      Sunday, October 28, 2018

      Easy Slow Cooker Whole Chicken

      Easy Slow Cooker Whole Chicken | #Crockpotchicken #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Crockpotslowcooker


      Ingredients

      • 1 5 lb roasting chicken
      • 1 large onion
      • 2 tbs olive oil
      • 2 tsp paprika
      • 2 tsp salt
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1 tsp thyme
      • 1 1/2 tsp fresh ground pepper

      Instructions

      1. Quarter one onion and place in the bottom of the slow cooker.
      2. Rinse chicken and pat dry.
      3. Rub the olive oil all over the chicken.
      4. In a small bowl mix paprika, salt, onion powder, garlic powder, and thyme.
      5. Rub spice mixture all over chicken including inside ( I use latex gloves lol).
      6. Sprinkle with pepper.
      7. Cover and cook on high for 4 hours or on low for 7 hours.

      recipe adapted >>>>>  here

      Friday, October 26, 2018

      Oatmeal Applesauce Muffins

      Oatmeal Applesauce Muffins | #Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies


      Ingredients

      • 1 1/2 cup oats (I used quick oats)
      • 1 1/4 cup flour
      • 1/2 cup brown sugar (firmly packed)
      • 1 teaspoon baking powder
      • 3/4 teaspoon baking soda
      • 1 teaspoon cinnamon
      • 1/2 teaspoon salt
      • 1 cup applesauce
      • 1/2 cup milk
      • 3 tablespoons oil (I used canola)
      • 1/2 teaspoon vanilla extract
      • 1 egg
      • Streusel Topping:
      • 2 tablespoons butter or margarine (NOT softened)
      • 1/2 cup oats
      • 2 tablespoons brown sugar
      • 1/2 teaspoon cinnamon

      Instructions

      1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
      2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
      3. For the muffins, mix together dry ingredients: oats through salt.
      4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
      5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
      6. Spring a generous amount of streusel on the top of each muffin.
      7. Bake at 400F for 15 to 18 minutes or until cooked through.

      RECIPE ADAPTED  >>>>>  here

      Thursday, October 25, 2018

      Flourless Chocolate Cake

      Flourless Chocolate Cake | #Easychocolatedesserts #Glutenfreedessertseasy #Veganchocolatecupcakes #Easychocolatecake #Glutenfreeveganrecipes #Flourlesschocolatecakeeasy #Flourlesschocolatetorte #Flourlesschocolatecakeeasy #Bestflourlesschocolatecake #3ingredientchocolatecake #Tacopastasalad #Flourlessdesserts

      Ingredients

      • For the cake:
      • 1 cup semisweet chocolate chips or chopped chocolate
      • 1/2 cup unsalted butter
      • 3/4 cup granulated sugar
      • 1/4 teaspoon salt
      • 1 teaspoon vanilla extract
      • 3 large eggs slightly beaten
      • 1/2 cup Dutch process cocoa powder
      • For the chocolate ganache:
      • 1 cup semisweet chocolate chips or chopped chocolate
      • 1/2 cup heavy cream

      Instructions

      1. Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
      2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
      3. Add the sugar, salt, and vanilla extract and stir to combine.
      4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
      5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
      6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
      7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
      8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
      9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

      RECIPE ADAPTED  >>>>>  here

      Vanilla Bean Cheesecake

      Vanilla Bean Cheesecake | #Applepierecipepauladeen #Applepierecipehomemade #Greenapplerecipes #Cakeslicer #Greenapplepie #Greenapplepierecipe #Lemonmeringuecheesecake #Cheesecakefactorybananacheesecake #Redvelvetcheesecakecake #Bananacreampiecheesecake #Cheesecakefactorycopycatrecipes #Bananacreampierecipe

      Ingredients

      • Crust
      • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
      • 2 Tbsp (30g) granulated sugar
      • 6 Tbsp (3 oz) unsalted butter, melted
      • Cheesecake
      • 3 pkgs. (8 oz each) cream cheese, softened
      • 1 cup (210g) granulated sugar
      • Seeds of 2 Vanilla Beans*
      • 3 large eggs
      • 3/4 cup (180g) sour cream
      • 1/3 cup (80ml) heavy cream
      • Mousse
      • 7 oz white chocolate, roughly chopped
      • 1 1/2 cups (355ml) heavy cream
      • 6 oz cream cheese, nearly at room temperature
      • 1 1/2 Tbsp (22g) granulated sugar
      • Seeds of 1 Vanilla Bean
      • Whipped cream topping
      • 3/4 cup heavy cream
      • 1 1/2 Tbsp (22g) granulated sugar
      • Seeds of 1/2 Vanilla Bean (optional)

      Instructions

      1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
      2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
      3. For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
      4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
      5. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
      6. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
      7. For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
      8. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
      9. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
      10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
      11. For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
      12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

      recipe adapted  >>>>>  here

      Thursday, October 11, 2018

      REFRESHING, NOURISHING HOMEMADE VITAMIN WATER



      REFRESHING, NOURISHING HOMEMADE VITAMIN WATER | #Fruitinfusedwater #Healthydrinks #Yummydrinks #Healthyrecipes #Refreshingdrinks #Detoxwaterrecipes #Ketorecipesforbeginners #Startingketo #Bodydetoxcleanse #Fruitinfusedwaterrecipes #Ketosnacks #Ketodietforbeginnersmealplan



      Ingredients

      • 2 cups watermelon , sliced into 1" cubes
      • 1 lime , sliced
      • 1 lemon , sliced
      • 1/2 red grapefruit , sliced and quartered
      • 1 medium cucumber , sliced
      • 12 mint leaves
      • 2 quarts water
      • ice
      • sparkling water (optional)


      Instructions

      1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
      2. Place in the fridge and let infuse overnight.
      3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
      4. The vitamin water will stay fresh for a day or three.

      Recipe adapted >>>>>  here



      Rated 4.4/5 based on 782 customer reviews

      Friday, October 5, 2018

      Mexican Chocolate Cake & Ganache

      Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotchocolatecookies #Treslechescake #Tacoparty #Mexicandessertrecipes #Churrocupcakes #Cincodemayopartyideas #Mexicancakeideas

      Ingredients

      • FOR CAKE:
      • 1 cup water
      • 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
      • 2 tabs NESTLÉ ABUELITA chopped
      • 2 1/4 cup all purpose flour
      • 1 1/4 cup sugar
      • 1/2 cup cocoa powder
      • 2 teaspoon cinnamon
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 1/2 teaspoon baking powder
      • 3/4 cup buttemilk
      • 1/2 cup butter at room temp
      • 2 eggs
      • 2 teaspoon vanilla extract
      • FOR GANACHE:
      • 1 cup heavy cream
      • 1 tab NESTLÉ ABUELITA
      • 1/2 cup dark chocolate chips

      Instructions

      1. Preheat oven to 350°
      2. Grease and flour a tube pan.
      3. In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
      4. In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
      5. Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
      6. Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
      7. Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
      8. FOR GANACHE:
      9. In a saucepan, bring heavy cream to a light boil.
      10. Add chopped NESTLÉ ABUELITA, whisk until completely melted.
      11. Remove saucepan from heat.
      12. Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
      13. Whisk until completely smooth.
      14. Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
      15. *Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
      16. Frost cake and enjoy.
      17. Store covered at room temperature.

      recipe adapted  >>>>>  here

      Tuesday, October 2, 2018

      Sticky and Crispy Orange Chicken

      Sticky and Crispy Orange Chicken | #Foodrecipesvideos #Sweetandsourchickeneasy #Generaltsosauce #Chinesefoodrecipesvideos #Cookingrecipesvideos #Homemadechinesefood #Chickenlomeinrecipe #Crockpotrecipes #Lomeinnoodles #Lomeinrecipeeasy #Chowmeinrecipe #Easydinnerrecipes

      Ingredients

      • Crispy Chicken
      • 2 large chicken thighs, boneless and skinless
      • 1 teaspoon salt
      • 1 teaspoon ground pepper
      • 1/2 cup cornstarch
      • 1 1/2 cups flour
      • 1 egg
      • 1 tablespoons oil
      • 1 ¼ cups water
      • 3-4 cups oil , for frying depending on the size of your pan
      • Orange Sauce
      • ¼ cup orange juice
      • 1 teaspoon orange zest
      • 2 tablespoon soy sauce
      • ¼ cups rice vinegar, or white vinegar
      • ½ cup brown sugar
      • 2 teaspoon garlic, minced
      • 2 tablespoons cornstarch
      • 2 tablespoons water
      • 1 tablespoon oil

      Instructions

      1. Cut chicken thighs or chicken breasts into 1-inch cubes.
      2. In a medium-large bowl, mix together cornstarch, flour and salt & pepper.
      3. Add the egg, oil and water. Whisk until smooth.
      4. Add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge.
      5. In a medium-large saucepan, heat the oil to 350˚F (177˚C).
      6. Add the marinated chicken cubes in batches and deep fry them for 3-5 minutes until golden brown.
      7. Remove to a paper towel-lined plate and cover with foil to keep warm.
      8. In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest.
      9. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant.
      10. Add in the sauce mixture and stir to combine.
      11. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick, about 5 minutes.
      12. Add back the fried chicken and toss to coat completely!
      13. Garnish with sesame seeds and green onions. Serve and enjoy!

      recipe adapted  >>>>>  here

      VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

      VEGAN CREAMY CAULIFLOWER WILD RICE SOUP | #Fudgeswirledoreobottomcheesecake #Peanutbuttercuppokecake #Smotheredgreenbeans #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Broccolisouphealthy #Healthysouprecipes #Broccolicauliflowersoup #Creamofbroccolisouprecipe #Broccolirecipeshealthy #Creamybroccolisoup

      Ingredients

      • 1 cup uncooked wild rice blend
      • 4 cups fresh or frozen cauliflower florets
      • 2 tablespoons olive oil
      • 1 large white or yellow onion, diced
      • 3 medium carrots, peeled and diced
      • 3 stalks celery, trimmed and diced
      • 1/2 teaspoon dried thyme or more to taste
      • 1/2 teaspoon dried rosemary or more to taste
      • 3 cloves garlic, minced
      • 4 cups low-sodium vegetable broth
      • 1 1/2 cups filtered water
      • 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
      • 1/4 cup nutritional yeast
      • 2 tablespoons fresh lemon juice
      • 1 1/2 teaspoons sea salt, plus more to taste
      • Freshly ground black pepper, to taste

      Instructions

      1. Cook the rice according to package instructions. Drain and set aside.
      2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
      3. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
      4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
      5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
      6. Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
      7. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
      8. Serve warm.
      9. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
      10. If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.

      recipe adapted  >>>>>  here

      Monday, October 1, 2018

      Rolo Poke Cake

      Rolo Poke Cake | #Baconcinnamonrollspillsbury #Chocolatedesserts #Chocolatepokecake #Chocolatepokecakerecipes #Smorescake #Cakedesserts #Chocolatebananapokecake #Rolopokecake #Cakedesserts #Cupcakecakes #Cakefrosting #Cookingrecipes



      Ingredients

      • Chocolate cake (may sub in your favorite box mix)
      • 2 cups sugar
      • 1/2 cup cocoa powder
      • 3 cups all-purpose flour
      • 2 tsp baking soda
      • 1 tsp salt
      • 2 cups hot water
      • 3/4 cup oil
      • 2 T white vinegar
      • 1 T instant coffee granules
      • 1/2 T vanilla extract
      • 1/2 T almond extract
      • For the Dulce de Leche (may sub a can of dulce de leche warmed and thinned with a Tablespoon or two of milk)
      • 4 cups whole milk
      • 1 1/4 cups sugar
      • 1/2 tsp baking soda
      • 2 tsp vanilla extract
      • For the whipped cream frosting (may sub a tub of whipped topping)
      • 5 T flour
      • 1 cup milk
      • 1 cup sugar
      • 1 cup butter, softened (must be real butter)
      • 1 tsp vanilla extract
      • For the hot fudge sauce:
      • 1/2 cup milk
      • 1/4 cup cocoa powder
      • 1 cup sugar
      • 1/2 cup butter
      • For the rolos?! (I had to put them somewhere!)
      • 10-12 rolos quartered


      Instructions

      1. For the cake:
      2. Prepare a 9x13" pan and warm your oven to 350 F.
      3. Whisk together the sugar, cocoa, flour, baking soda and salt in a large bowl.
      4. In another bowl, stir together water, oil, vinegar, coffee and extracts.
      5. Pour wet ingredients into dry ingredients and stir until just mixed.
      6. Spread the batter into the greased pan and bake for about 50 minutes, or until a toothpick tests clean.
      7. For the dulce de leche :
      8. In a small bowl, stir the baking soda in a couple Tablespoons of the milk until dissolved and set aside.
      9. Choose a pot much larger than you think you'll need to avoid bubbling over. I usually use a 6 qt dutch oven. Stir together the remaining milk and sugar.
      10. Bring the mixture to a low boil over medium heat, stirring frequently. Turn off heat and stir in the dissolved baking soda mixture. This is one of those bubbling like crazy moments, so be careful as you stir.
      11. Return to medium heat and continue to cook, stirring frequently, until the mixture is golden and thick like honey. This will take about 45 minutes to an hour. You don't need to stand over it the whole time, but you'll want to keep an eye on it as it will bubble occasionally and you don't want it sticking to the bottom of the pan as it gets thicker.
      12. Remove from heat and stir in vanilla extract and let cool slightly.
      13. For the whipped cream frosting :
      14. The most crucial part to this frosting turning out is getting the consistency of this first step correct. In a saucepan, whisk together flour and sugar. Add the cold milk a few tablespoons at a time to start, whisking in between to avoid lumps. Once you have a paste, stir in the remaining milk. Make sure there are no lumps, then turn on the burner to medium heat. Continue to whisk and cook until the mixture thickens to a paste consistency. You want it to be pretty thick. It will be tempting to walk away and so something else, but don't. Once it starts to thicken it will go really quickly and it is important you don't get lumps. Set thickened paste aside to cool.
      15. Once paste is room temperature, add butter and vanilla to mixer bowl. Turn on low and stir until incorporated. Add flour/milk paste and whip on high for about 10 minutes. You want to make sure the frosting has plenty of time to get nice and fluffy.
      16. For the hot fudge :
      17. Whisk together sugar and cocoa in a mediym saucepan to make sure there aren't any lumps.
      18. Add milk and butter. Cook over medium-low heat until it comes to a hard boil.
      19. Boil for 2-3 minutes, stirring frequently.
      20. Remove from heat and allow to cool some before drizzling.
      21. To assemble. :
      22. While cake is still warm, poke with the round end of a wooden spoon to create holes across the top of the cake.
      23. Make sure your dulce de leche is a drizzling consistency. Warm it a bit and thin with a Tablespoon or two of milk if needed. Then drizzle over the cake. It will be easier to frost if you put the cake in the refrigerator for a bit after this to let the dulce de leche thicken back up and set.
      24. Spread frosting over cooled cake.
      25. Sprinkle chopped Rolos over the cake and drizzle with fudge sauce.
      26. Serve small pieces with a scoop of ice cream and additional hot fudge sauce!

      recipe adapted  >>>>>  here



      Rated 4.8/5 based on 501 customer reviews

      Thursday, September 27, 2018

      CREAMY CUCUMBER SALAD

      CREAMY CUCUMBER SALAD | #Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucumberrecipes #Creamycucumbersaladwithgreekyogurt #Cucumbersaladvinegar #Crunchypeasalad #Creamedcucumbers #Bestcucumbersalad #Creamycucumbersaladwithmayonnaise

      Ingredients

      • 2 long English cucumbers
      • Optional: 1/3 cup sliced white onion
      • Dressing
      • 1/2 cup sour cream or plain greek yogurt
      • 3 tablespoons mayonnaise
      • 1/4 cup fresh dill chopped
      • 3 tablespoons white vinegar
      • 1/2 teaspoon white sugar
      • salt to taste

      Instructions

      1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
      2. Combine all dressing ingredients and toss with cucumbers.
      3. Refrigerate 1 hour before serving.

      Recipe adapted >>>>>  here

      Saturday, September 22, 2018

      Sea Salt Caramel Chocolate Chip Cookies

      Sea Salt Caramel Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

      Ingredients

      • 1 cup unsalted butter softened (2 sticks)
      • 1/2 cup granulated sugar
      • 1 1/2 cups brown sugar packed
      • 2 large eggs
      • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
      • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
      • 3/4 tsp. sea salt
      • 1 tsp. baking soda
      • 1 tsp. baking powder
      • 12 oz. pkg. sea salt caramel chips
      • 12 oz. pkg. semi-sweet chocolate chips

      Instructions

      1. Preheat oven to 350°.
      2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
      3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
      4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
      5. Bake for 13-15 minutes or until edges are light brown.

      recipe adapted >>>>>  here

      Thursday, September 20, 2018

      GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE

      GOOD HUMOR STRAWBERRY SHORTCAKE OREO TRIFLE | #Punchbowlcakerecipe #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Strawberrypunchbowlcake #Peanutbuttertrifle #Summerdessertsforacrowd #Redvelvettrifle #Goodhumorstrawberryshortcaketrifle #Oreocheesecake #Oreotriflerecipe #Triffledesserts


      Ingredients

      • For the topping:
      • 1 3 oz pkg strawberry gelatin mix
      • 1/2 cup unsalted butter, softened
      • 1 3 oz pkg vanilla instant pudding mix
      • 1 cup all purpose flour, divided
      • For the trifle:
      • 3 1/2 cups 2% milk
      • 2 pkg instant strawberry pudding mix
      • 1 pkg (8oz) cream cheese, softened
      • 1/2 cup butter, softened
      • 1/2 cup powdered sugar
      • 1 tub whipped topping
      • 1 1/2 pkgs Strawberry Shortcake Oreos, crushed
      • For the whipped cream:
      • 1 1/4 cups heavy cream
      • 1/4 cup powdered sugar
      • 1 tsp vanilla extract

      Instructions

      1. For the topping:
      2. In a small bowl, combine the strawberry gelatin mix, 4 tbsp butter, and 1/2 cup of flour. Using a fork, mix the ingredients until a crumble forms. The mixture should look uniform. In another bowl, repeat the same steps with the vanilla pudding.
      3. Spread both crumbles onto a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Check half way through to make sure it doesn't burn. Let the mixture cool completely and then mix it slightly to combine the flavors/colors.
      4. For the trifle:
      5. In a medium bowl, whisk the milk and pudding mix for 2 minutes and set aside.
      6. In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth. Stir in the pudding mixture until well blended.
      7. Fold in the whipped topping until fully incorporated.
      8. Place half of the cookies in a trifle dish and then top it with half of the pudding mixture. Repeat the layers. Place in the fridge while you make the whipped cream.
      9. For the whipped cream:
      10. In a bowl with a mixer beat the heavy cream until it starts to thicken and bubbles form. Add in the powdered sugar and vanilla. Continue to beat until stiff peaks form.
      11. Spread the trifle with all of the whipped cream, and then top that with the strawberry-vanilla crumbs.
      12. Refrigerate until ready to serve.

      Recipe adapted >>>>>  here

      Tuesday, September 11, 2018

      Broccoli and Cheddar Twice-Baked Potatoes

      Broccoli and Cheddar Twice-Baked Potatoes | #Dinnerideas #Quickandeasydinnerrecipes #Creamybeefandshells #Pastadishes #Hamburgermeatrecipes #Pastarecipes #Stuffedbellpeppers #Dinnerideas #Foodrecipesvideos #Slowcookerrecipes #Healthydinnerrecipes #Dessertrecipes

      Ingredients

      • 4 medium russet potatoes, washed well and dried
      • 1 teaspoon olive oil
      • 3 and 1/2 tablespoons salted butter, very soft
      • 1/2 cup non-fat Greek yogurt
      • 1/4 cup buttermilk
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 3/4 teaspoon chives
      • 3/4 teaspoon garlic powder
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon dried onion flakes
      • 1/2 teaspoon dried dill weed
      • 1/2 teaspoon paprika
      • 1 and 1/2 cups cooked broccoli, chopped, divided
      • 2 cups cheddar cheese, shredded, divided

      Instructions

      1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
      2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
      3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

      Recipe adapted >>>>>  here

      INSTANT POT STUFFED BELL PEPPERS

      INSTANT POT STUFFED BELL PEPPERS | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

      Ingredients

      • 4 Medium Bell Peppers
      • 1 Small Onion
      • ½ pound Ground Beef (220g)
      • 2 cups Cooked Rice , packed (300g)
      • 1½ tbsp Marjoram
      • 1 tsp Salt
      • ¼ tsp Black Pepper
      • 2 Garlic Cloves
      • 3 tbsp Breadcrumbs
      • 1 can Tomatoes (14 ounces/400 g)
      • ½ cup Water

      Instructions

      1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
      2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
      3. Fill each pepper with the mixture.
      4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
      5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
      6. Let the peppers cool down slightly before serving.

      recipe adapted >>>>>  here