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