Friday, December 27, 2019

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL

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


Ingredients

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

Instructions

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

RECIPE ADAPTED  >>>>>  here

Tuesday, December 24, 2019

Reese's Poke Cake

Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Healthydessertrecipes #Easydessertsforaparty #Easysnacksforaparty #Dessertdipseasy #Recipeswithblueberries

Ingredients

  • 15.25 oz chocolate cake mix plus ingredients to prepare the cake
  • 3.4 oz vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups creamy peanut butter, divided
  • 16 oz chocolate frosting
  • 8 oz frozen whipped topping, thawed
  • 25 mini Peanut Butter Cups unwrapped and roughly chopped

Instructions

  1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
  2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
  3. Empty the pudding mix into a medium bowl, and add the milk.
  4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
  5. Pour the pudding mixture over the cake, filling the holes as much as possible.
  6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
  7. Let the cake cool completely.
  8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
  9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

recipe adapted >>>>>  here

Friday, December 20, 2019

MOLTEN CHOCOLATE LAVA CAKE

MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipes #Deliciousdesserts #Dessertrecipes #Chocolatedesserts #Deliciousdesserts #Sweetrecipes #Sweetstreats #Deathbychocolate



Ingredients

  • ½ cup butter
  • 220g semi-sweet chocolate
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 1 teaspoon powdered sugar, extra for dusting
  • 1 teaspoon cocoa powder, for dusting


Instructions

  1. Preheat oven to 200C.
  2. Brush 4 small souffle cups with melted butter very well.
  3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
  4. Stir in powdered sugar.
  5. Add eggs and egg yolks and keep stirring.
  6. Stir in flour until well blended.
  7. Share between cups and bak efor 13-14 minutes until the sides are set.
  8. Let them rest for a minute and transfer them on serving plates.
  9. Dust powdered sugar and cocoa powder on each right before serving.

recipe adapted >>>>>  here


Thursday, December 19, 2019

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts | #Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chickenpiccata #Easydinnerideas #Easychickenrecipes #Chickenbreast #Dinnerideaschicken #Lemonchickenpasta

Ingredients

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • ⅓ cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice or pilaf (optional)

Instructions

  1. Step 1
  2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
  3. Step 1
  4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Recipe adapted >>>>>  here

Peanut Butter Chia Pudding

Peanut Butter Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

  • 2 Tablespoons peanut butter
  • 1/4 teaspoon vanilla
  • 1 cup unsweetened almond milk
  • 1 Tablespoon maple syrup or honey
  • 3 Tablespoons chia seeds
  • Toppings: extra peanut butter, cacao nibs and berries

Instructions

  1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep stirring until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
  2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.

recipe adapted >>>>>  here

Wednesday, December 18, 2019

Oven-Baked Chicken Parmesan

Oven-Baked Chicken Parmesan | #Foodrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Ketochickenrecipes #Longhornparmesancrustedchicken #Easydinnerrecipes #Tacopasta #Bakedchickenparm #Chickenparmesanrecipehealthy #Califlowerrecipes


Ingredients

  • 1/2 cup water
  • 1 egg
  • 1 1/2 cups bread crumbs (I use Panko)
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 3 skinless, boneless chicken breasts, sliced in half horizontally
  • 2 cups Marinara sauce
  • 1 cup mozzarella cheese
  • Whole wheat spaghetti, cooked

Instructions

  1. Preheat oven to 400 degrees F.
  2. Beat eggs and water together in a bowl. In a separate bowl, combine bread crumbs, 4 tablespoons Parmesan cheese, oregano, basil, thyme and garlic powder.
  3. Sprinkle chicken with salt and pepper on both sides. Dip each chicken breast halve in the egg mixture, shake off excess, then dip in the bread crump mixture on both sides. Place on a baking sheet sprayed with cooking spray. Repeat with remaining chicken.
  4. Spray each chicken breast with cooking spray or an olive oil mister. Bake for 40 minutes.
  5. Spread each chicken breast with Marinara sauce, then top with mozzarella and remaining Parmesan cheese. Continue baking until cheese is melted.
  6. Serve over whole wheat spaghetti.

recipe adapted >>>>>  here

Tuesday, December 17, 2019

Sweet and Spicy Baked Cauliflower Recipe

Sweet and Spicy Baked Cauliflower Recipe | #Potatosidedishes #Twicebakedpotatocasserolerecipe #Veganrecipeseasy #Vegancauliflowerrecipes #Kungpaocauliflower #Easyveganmeals #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Vegetablesidedishes #Bangbangcauliflower #Cauliflowerbites

Ingredients

  • 4 cups cauliflower florets
  • 2 Tablespoons maple syrup
  • 2 Tablespoon sriracha
  • 2 Tablespoons olive oil
  • 1/2 Tablespoon tamari or soy sauce
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400º. Line a baking sheet with parchment paper.
  2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
  3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
  4. Bake for 30 minutes or until cauliflower is tender.

recipe adapted >>>>>  here

Vegetable Pizza

Vegetable Pizza | #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes



Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 cups broccoli florets
  • 3 green onions, sliced
  • 1 cup cheddar cheese, shredded
  • 2 packages crescent roll dough
  • 1 28g package Ranch dressing mix
  • 1 cup mayonnaise
  • 2 cups cauliflower florets
  • 2 250g packages cream cheese, softened


Instructions

  1. Preheat oven to 375F.
  2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
  3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
  4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
  5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.
  6. Cut into slices and serve cold. Refrigerate any uneaten portions.

recipe adapted >>>>>  here



Rated 4.7/5 based on 425 customer reviews

Thursday, December 12, 2019

Prize Winning Key Lime Pie Recipe

Prize Winning Key Lime Pie Recipe | #Keylimedesserts #Keylimecheesecake #Pauladeenkeylimepierecipe #Keylimepiebars #Keylimecake #Pauladeankeylimepierecipe #Peachpie #Peachpierecipes #Easykeylimepierecipe #Keylimepierecipe #Keylimedesserts #Keylimecheesecake

Ingredients

  • Crust
  • 1½ - 2 cups of graham cracker crumbs*
  • ¼ cup sugar
  • 4 TBS butter. melted
  • Filling
  • 3 cups (24 oz) sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
  • 2 egg yolks
  • Zest from 1 lime (or key lime)
  • Whipped Cream
  • 8 oz heavy cream (very cold)
  • 1 TBS vanilla
  • 3-4 TBS powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
  3. Add in sugar butter and pulse until combined.
  4. Press crumbs onto your pie plate, across the bottom and up the sides.
  5. Bake for 6-8 minutes or until golden brown.
  6. Allow crust to cool completely.
  7. For Filling
  8. Preheat oven to 350 degrees.
  9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
  10. Scrape filling into your prepared (and cooled) pie crust)
  11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
  12. Don't allow pie to brown.
  13. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
  14. Whipped Cream
  15. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
  16. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
  17. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
  18. Sprinkle a little fresh lime zest over-top.
  19. Keep pie chilled until serving.

recipe adapted  >>>>>  here

Wednesday, December 11, 2019

Ham, Egg and Cheese Breakfast Sliders

Ham, Egg and Cheese Breakfast Sliders | #Babyshowerbrunchfoodideas #Breakfastideaseasy #Foodrecipesvideos #Breakfastpartyideas #Bridalshowerbrunchfoodideas #Breakfastcasserole #Easybreakfastideas #Easydinnerrecipes #Breakfastslidershawaiianrolls #Breakfastsandwichrecipes #Foodrecipesvideos #Baconeggandcheesesandwich


Ingredients

  • 1 tablespoon butter or coconut oil
  • 8 large eggs
  • 2 tablespoons milk or half and half
  • 1/2 teaspoon salt
  • pinch black pepper
  • 1 package slider buns 12 count
  • 12 pieces thin sliced ham
  • 1 1/2 cups shredded cheddar cheese or a mixture of shredded cheeses
  • 4 ounces cream cheese softened
  • 4 teaspoons dijon mustard
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter melted
  • 1 1/2 teaspoons Trader Joe's Everything but the Bagel Sesame Seasoning or poppy seeds

Instructions

  1. Preheat oven to 350 degrees.
  2. Preheat a large skillet over medium heat.
  3. Add butter, coconut oil or spray with non-stick cooking spray.
  4. In a large bowl whisk together eggs, milk, salt and pepper until combined.
  5. Pour egg mixture into preheated skillet. Let mixture sit untouched for a couple minutes until mixture starts to set.
  6. Once mixture starts to set on the bottom, stir egg mixture occasionally until eggs are cooked and scrambled. It's best to cook eggs until just cooked (don't overcook eggs or they dry out).
  7. Remove from heat and set aside.
  8. Place bottom of slider buns in the bottom of a 9x13 baking dish.
  9. Add a piece of ham folded in half on top of each bun.
  10. Add scrambled eggs on top of each piece of ham.
  11. Sprinkle with cheddar cheese.
  12. In a small bowl mix together cream cheese, dijon mustard and garlic powder.
  13. Spread cream cheese mixture on the underside of each bun top and place on top of cheese.
  14. Mix butter and Trader Joe's seasoning in a bowl.
  15. Brush butter mixture on top of each bun.
  16. Cover with foil and bake for 15 minutes.
  17. Remove foil and bake for 5-10 minutes longer until hot and cheese is melted and bubbly.

recipe adapted >>>>>  here

Sunday, December 8, 2019

Cinnamon Apple Crumb Cake

Cinnamon Apple Crumb Cake | #Applerecipes #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Cakerecipes #Cakedesserts #Dessertrecipes #Bakingrecipes #Homemadecookies #Butterpecancake #Samoacheesecake #Cakecookies

Ingredients

  • For cinnamon streusel crumb:
  • 1 and 1/2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter -melted
  • 1/2 teaspoon vanilla
  • 1 large (or 2 small) tart apples-peeled and chopped
  • For the cake:
  • 4 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Apple cider glaze:
  • 1/2 cup powdered sugar
  • 1 and 1/2 – 2 Tablespoons apple cider

Instructions

  1. Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
  2. To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
  3. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
  4. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
  5. Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
  6. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
  7. Before remove the ring of springform pan run a thin knife around the cake.
  8. To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.

recipe adapted  >>>>>  here

Sunday, December 1, 2019

Ocean Breeze Cocktail

Ocean Breeze Cocktail | #Mermaidjuicealcohol #Coconutrumdrinksrecipes #Cocktaildrinks #Yummydrinks #Adultdrinks #Foodanddrink #Maliburumdrinksrecipes #Malibubaybreeze #Easymixeddrinks #Liquordrinks #Easymixeddrinksalcohol #Rumpunchrecipes

Ingredients

  • 2 oz Coconut Rum
  • 2 second count 7-Up or Sprite
  • 2 oz Blue Curacao
  • Ice
  • Cherry for garnishment

Instructions

  1. Fill a large glass or shaker with ice
  2. Pour 2 oz of Coconut rum, 2 oz of Blue Curacao, and two second count of sprite ( 1- 100, 2-1000 ETC )
  3. Shake well
  4. Pour into a glass filled with ice

Recipe adapted >>>>>  here

Saturday, November 30, 2019

Pineapple Pie

Pineapple Pie | #Pineapplecreamcheesedessert #Pineapplepudding #Pineapplecake #Easynobakedesserts #3ingredientdesserts #Pineapplepierecipes #Pineapplecobblerrecipes #Easypierecipes #Chocolatedesserts #Pineapplepierecipes #Peachesandcreampie

Ingredients

  • 1 250g package of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 cup sugar
  • 1 cup crushed pineapple, with juice
  • 1 unbaked frozen pie shell

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, beat together cream cheese, 1/2 cup sugar, salt, eggs, milk and vanilla extract. Set aside.
  3. In a small saucepan, stir together cornstarch, 1/2 cup sugar and crushed pineapple. Bring to a boil and boil for 2 minutes, stirring constantly. Let cool a few minutes and then pour into pie shell.
  4. Pour cream cheese mixture on top of pineapple mixture. Bake for 10 minutes then reduce heat to 325F and bake an additional 50 to 55 minutes, or until center is set.
  5. Let cool before serving.

  Recipe adapted >>>>>  here

Wednesday, November 27, 2019

EASY SALMON PATTY RECIPE

EASY SALMON PATTY RECIPE | #Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salmonpattiesrecipecanned #Salmonpattiesrecipeeasy #Salmoncakesrecipe #Salmoncroquettesrecipesouthern #Easysalmoncakes #Salmonpattieseasycanned


Ingredients

  • 15 oz. canned salmon large bones removed
  • 2 eggs
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 small bell pepper finely diced
  • 2 tbsp. mayonnaise
  • 2 tbsp. Dijon mustard
  • 2 tbsp. chopped scallion
  • salt to taste
  • olive oil or vegetable oil for frying

Instructions

  1. Place the salmon into a medium mixing bowl, and gently flake with a fork.
  2. Add the rest of the ingredients and mix everything well.
  3. Using a 1/2-cup as a measure, form small patties with your hands.*
  4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
  5. IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

Recipe has been adapted from >>>>>  here

Tuesday, November 26, 2019

CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

  • 1 tablespoon olive oil
  • 1/2 of 1 yellow onion, diced (optional)*
  • 1 teaspoon minced garlic
  • 1 can (10 ounces) red enchilada sauce (I use mild)
  • 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
  • 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 teaspoons chili powder
  • 4 ounces full fat cream cheese, softened
  • 1 package (8 ounces) sharp cheddar cheese, freshly grated
  • 2 cups pre-shredded rotisserie chicken
  • Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

  1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
  2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
  3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
  4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
  5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here

Sunday, November 24, 2019

Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

  • FOR BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • FOR PRALINE ICING:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
  5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

Friday, November 22, 2019

Texas Cinnamon Butter

Texas Cinnamon Butter | #Orangehoneybutter #Garlicparmesanbutter #Cookingrecipes #Flavoredbutter #Breadrecipes #Dippingsauce #Brownsugarbutter #Cinnamonsugarbutter #Raspberryhoneybutter #Cinnamonbutterrecipe #Cookingrecipes #Homemadebutter



Ingredients

  • 2 sticks butter, softened
  • 1/4 c. honey
  • 1 tsp. ground cinnamon, plus more for sprinkling
  • 1 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract


Instructions

  1. In a large bowl, combine all ingredients. Using a hand mixer, beat all ingredients until fully combined and butter is slightly whipped.
  2. Place butter in a ramekin and garnish with a sprinkle of cinnamon. Slather on everything.

Recipe has been adapted from >>>>>  here



Rated 4.6/5 based on 788 customer reviews

Thursday, November 21, 2019

Pumpkin Spice Truffles

Pumpkin Spice Truffles | #Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts #Ricekrispietreatshalloween #Ricekrispietreatsfall #Dessertrecipes #Falldesserts #Deliciousdesserts #Pumpkindessert

Ingredients

  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/3 cup (72g) pumpkin puree
  • 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/2 teaspoon pumpkin pie spice*
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted
  • Topping
  • 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
  • optional garnish: extra graham cracker crumbs or cinnamon/sugar

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
  4. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Recipe adapted >>>>>  here

Thursday, November 14, 2019

Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

  • 7 medium sweet potatoes the ones with the orange flesh, skin on
  • 30 oz chicken breast 800 g, skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
  • cilantro or parsley optional - to serve
  • Buffalo sauce :
  • 2/3 cup Frank's Red Hot Original Sauce
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter
  • 1 tsp cornstarch + 1 tbsp water

Instructions

  1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
  2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
  3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
  4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
  5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
  6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Wednesday, November 13, 2019

BAKED ZUCCHINI FRIES

BAKED ZUCCHINI FRIES | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Healthycasserolerecipes #Easyketomeals #Zuchiniboats #Chickenzucchinirecipes #Bakedzucchinifries #Chickenbreast #Zucchiniboatrecipes #Parmesanzucchinifries



Ingredients

  • Zucchini Fries
  • 2 medium zucchini
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian spice
  • Lemon Parsley Aioli (optional)
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tbsp, finely chopped parsley
  • salt and pepper


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
  2. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
  3. Crack the egg in a small bowl or container and lightly beat it.
  4. Add the parmesan and spices to a separate bowl or container and stir to combine.
  5. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
  6. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
  7. To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

recipe adapted >>>>>  here



Rated 4.4/5 based on 120 customer reviews

Monday, November 11, 2019

Creamy Parmesan Orzo With Chicken And Asparagus


#Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchickenrecipe #Chickenrecipesvideos #Cookingrecipesvideos #Foodrecipeshealthydinner #Foodvideos #Tastyvideosdinners


Ingredients

  • 1 lb chicken breast, boneless and skinless (about 3)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 cup asparagus, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups orzo, uncooked
  • 2 cups half and half
  • 3 cups chicken broth, low sodium, or water
  • 1 1/2 cups Parmesan cheese, grated
  • 2 tbsp parsley, chopped, for garnish

Instructions

  1. Season the chicken breasts with salt, pepper and paprika on both sides.
  2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
  3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
  4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
  5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
  6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
  7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
  8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
  9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

recipe adapted >>>>>  here

Wednesday, November 6, 2019

Italian Lemon Almond Flour Cake

Italian Lemon Almond Flour Cake | #Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

Ingredients

  • 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
  • 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
  • 2 tablespoons whipping cream or milk (I used 1.5% milk)
  • 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
  • 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
  • zest of 4 lemons, about 2 tablespoons
  • 4 large eggs, separated
  • 1 teaspoon lemon extract
  • 40 grams (about 2 tablespoons) of limoncello or lemon juice
  • berries and powdered sugar as garnish, optional

Instructions

  1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
  2. Combine the white chocolate and milk / cream in a microwave safe bowl.
  3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
  4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
  5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
  6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

RECIPE ADAPTED >>>>>  here

Monday, November 4, 2019

Mocha Cheesecake Brownies

Mocha Cheesecake Brownies | #Peanutbutterbrownies #Bakedgoodsrecipes #Blondiebrownies #Dessertbars #Browniecookies #Deliciousdesserts #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Bakingvideosdesserts #Bakesaletreats #Easydesserts

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder1
  • 1/4 teaspoon salt
  • optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
  • Cheesecake Layer
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large Eggland's Best egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) white chocolate chips

Instructions

  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

RECIPE ADAPTED  >>>>>  here

Friday, November 1, 2019

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan} | #Zucchinilasagnarollups #Lowcarbveganrecipes #Healthyvegandinner #Glutenfreeveganrecipes #Veganzucchinirecipes #Glutenfreevegetarianrecipes #Kalesaladrecipes #Goatcheeserecipes #Warmsaladrecipes #Warmkalesaladrecipes #Warmkalesaladwithgoatcheese #Cookingrecipes

Ingredients

  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped
  • For the Dressing:
  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced

Instructions

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

recipe adapted >>>>>  here

Wednesday, October 30, 2019

Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie | #Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

  • 1 refrigerated Pie Crust
  • 2 cup sliced Strawberries
  • 2 1/2 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 1/2 cup Water
  • 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

  1. Preheat oven to 350.
  2. Place pie crust in pie pan and crimp edge.
  3. Use a fork to poke holes in bottom.
  4. Bake for 15-18 minutes or until edges are browned.
  5. Allow to cool.
  6. Layer bottom with the sliced strawberries
  7. Stir together water sugar and cornstarch and bring to a boil.
  8. Simmer, stirring constantly, until thickened.
  9. Remove from heat, add Jell-O and stir until dissolved.
  10. Pour mixture over strawberries.
  11. Refrigerate until set.
  12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Sunday, October 27, 2019

Mango Iced Tea

Mango Iced Tea | #Blackberrytearecipe #Blackberryicedtea #Mangoicedtearecipe #Pineapplemangolemonade #Mangoicetearecipe #Mangosweettea #Fruittearecipes #Teaforkids #Peachtearecipe #Cocktaildrinks #Yummydrinks #Smoothiedrinks

Ingredients

  • 6 cups of water
  • 6 black tea bags (I used English breakfast tea)
  • 2 cups of mango nectar or juice
  • honey to taste (optional)
  • 1 1/2 cups of fresh mango slices
  • 2 cups of raspberries
  • mint sprigs for garnish (optional)

Instructions

  1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
  2. Stir in the mango nectar. Add honey to taste if desired.
  3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
  4. Chill the tea in the refrigerator for at least one hour.
  5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

recipe adapted  >>>>>  here

Monday, October 21, 2019

Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad | #Ambrosiafruitsalad #Fruitdesserts #Puddingfruitsaladrecipe #Jellosaladrecipes #Waldorfsaladwithyogurt #Hawaiianfruitsaladrecipes #healthydessertrecipes #Dessertideas #Easydeserts #Strawberrydessertrecipes #Freshstrawberryrecipes #7upbiscuits

Ingredients

  • 1 (8-ounce) package cream cheese
  • 1 (3.4-ounce) package instant cheesecake pudding, unprepared
  • 1 cup International Delight French Vanilla Creamer (liquid)
  • 1 pound strawberries, hulled and sliced
  • 4 mandarin oranges, peeled and sectioned
  • 1 (20-ounce) can pineapple tidbits, drained
  • 3 kiwi, peeled and cut into half moons
  • 2 mangoes, cut into bite size chunks
  • 1 banana, cut into coins
  • juice of 1/2 lemon

Instructions

  1. In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
  2. Add the dry pudding mix. Beat until well combined.
  3. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
  4. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
  5. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
  6. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
  7. Chill until ready to serve or serve immediately.

Recipe adapted >>>>>  here

How to Make the Best Salted Caramels at Home

How to Make the Best Salted Caramels at Home #Homemadecandies #Dessertrecipes #Candymaking #Yummysweets #Sweetrecipes #Dessertrecipes #Yummysweets #Christmascandy #Sweetrecipes #Sweetstreats #Cookingrecipes



Ingredients

  • 1/2 cup (113 grams) unsalted butter (1 stick)
  • 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
  • 3 tablespoons water
  • 1/4 cup (60 ml) light corn syrup
  • 1 cup (200 grams) sugar
  • 1/2 teaspoon course or flaked sea salt


Instructions

    PREPARE PAN AND INGREDIENTS
    • Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.Salted Caramels Recipe Step 1
    • Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
    MAKE CARAMEL
    • In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
    • Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
    • Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
    • The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
    • By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
    • The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.Salted Caramels Recipe Step 4
    TO FINISH
    • Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
    • Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

recipe adapted >>>>>  here


Caramel Apple Crack

Caramel Apple Crack | #Caramelapplecrack #Carmelapplecrack #Bananalasagnadessert #Bananapuddinglasagna #Autumnrecipes #Bananalasagnadessert #Bananapudding #Peanutbutterlunchladycookiebars #Smoreseggrolls #Lunchladypeanutbutterbars

Ingredients

  • 1 8 oz. tube crescent dough
  • 1 apple, cored, peeled and chopped into 1/2 inch pieces
  • 1/2 c. brown sugar
  • 1/4 c. cinnamon sugar
  • Pinch kosher salt
  • 1/4 c. Caramel

Instructions

  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.

recipe adapated >>>>>  here

Save Time And Make These Sheet Pan Pancakes

Save Time And Make These Sheet Pan Pancakes | #Sheetpancake #Cookingrecipes #Sheetpansuppers #Sheetpancooking #Brunchrecipes #Yummybreakfast #Potatocrustedquiche #Bisquicksheetpanpancakes #Cookingrecipes #Breakfastdishes #Breakfastcasserole #Brunchrecipes


Ingredients

  • 4 cups pancake mix
  • 4 eggs
  • 2 cups milk
  • 1 cup strawberries, sliced
  • ½ cup blueberries
  • 1 cup raspberries

Instructions

  1. Preheat oven to 425˚F (220˚C).
  2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
  4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
  5. Bake for 15 minutes, or until golden brown.
  6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  7. Enjoy!

Recipe has been adapted from >>>>>  here

Thursday, October 17, 2019

Snickers Cheesecake

Snickers Cheesecake | #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Snickerscheesecakerecipe #Fallcheesecakerecipes #Samoacheesecakerecipe #Samoacake #Dessertrecipes #Snickerscheesecakerecipe #Snickerscheesecakenobake #Easycheesecakerecipes #Snickersdessert #Snickerscake

Ingredients

  • 24 Oreos regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

RECIPE ADAPTED  >>>>>  here

Monday, October 14, 2019

Pineapple Sunshine Cake

Pineapple Sunshine Cake | #Lemonblueberrycheesecakecake #Pineapplesunshinecakerecipes #Pineappledessertrecipes #Ketolemondesserts #Pineapplejuicecakerecipes #Chocolatepeanutbuttercake #Cupcakecakes #Pinkflamingocake #Donothingtornadocakerecipe #Buttercreamfrosting #Pineappledessertrecipes #Pineapplesunshinecakerecipes

Ingredients

  • Cake:
  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup oil (I used vegetable oil)
  • 1 (8 oz) can crushed pineapple with juice
  • Frosting:
  • 1 (8 oz) container whipped topping, thawed
  • 1 small box instant vanilla pudding
  • 1 (8 oz) can crushed pineapple with juice

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
  3. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
  4. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

recipe adapted  >>>>>  here

Wednesday, October 9, 2019

EASY CINNAMON APPLES

EASY CINNAMON APPLES | #Cinnamonappleseasy #Crackerbarrelapplesrecipe #Crockpotcinnamonapples #Cookedappleseasy #Bakedcinnamonapples #Bakedapplesrecipe #Caramelapplepiecookies #Cookingrecipes #Appledumplingrecipe #Fallcookies #Pastrycrust #Easyfallappledesserts

Ingredients

  • 1 large green apple
  • 2 tbsps of butter
  • cinnamon and sugar to taste (about 1 tbsp of sugar and 1 tsp of cinnamon)
  • granola or ice cream for topping (optional)

Instructions

  1. Chop up a green apple into bite sized pieces, and place them in a microwave safe bowl or mug.
  2. Top the apples with about 2 tbsps of diced butter. Don’t worry if your bowl or mug is really full, the apples will shrink quite a bit.
  3. Add the cinnamon and sugar (you can also do this after the apples are cooked). Also, feel free to use the sweetener of your choice (maple syrup, stevia, honey, agave nectar, etc.).
  4. Microwave for approximately 2 minutes. I have a very high powered microwave, so 1 1/2 minutes cooks them perfectly for me.
  5. Once cooked, stir and top with granola or vanilla ice cream. I hope you enjoy this quick and easy dessert!

recipe adapted >>>>>  here

Sunday, October 6, 2019

Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

  • For the cake:
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup sour cream full fat is best
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp unsalted butter for greasing the cake pan
  • 2 1/2 cups chopped fresh rhubarb
  • For the streusel topping:
  • 2/3 cup all purpose flour
  • 2/3 cup white sugar
  • 4 tbsp melted butter
  • 1/2 tsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
  3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
  4. Feel free to use a hand mixer if you prefer.
  5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
  6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
  7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
  8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
  9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
  10. Spread the rhubarb over the top of the batter.
  11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
  12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
  13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
  14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

    recipe adapted >>>>>  here

    Thursday, October 3, 2019

    Wiener Flower Pie

    Wiener Flower Pie | #Peanutbuttercuppokecake #Buntcakerecipes #Twinkiebundtcake #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastburritos #Whitepizzadip #Puffpastrychurros #Puffpastrydesserts #Fingerfoods #Bbqchickenpizza

    Ingredients

    • 6 hot dogs
    • 6 pieces of spaghetti (uncooked)
    • 6 pastry sheets (10 cm circular shape)
    • 2 tablespoons of Genovese sauce
    • 1 cup shredded cheese
    • 6 cherry tomatoes, whole
    • Olive oil, to taste
    • Basil leaves, to taste

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
    3. Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
    4. Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
    5. Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

    Recipe has been adapted from >>>>>  here

    Monday, September 30, 2019

    Impossible Pie

    Impossible Pie | #Germanchocolatepie #Homemadepiecrust #Bestpierecipes #Piedough #Strawberryjellopie #Butterpiecrustrecipe #Eggcustardpierecipe #Lemonimpossiblepierecipe #Dessertrecipes #Piecake #Piedessert #Bisquickrecipes #Lowcarbzucchinirecipes

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup flour
    • 1 cup sugar
    • 2 tsp vanilla extract
    • 4 eggs
    • 2 cups milk
    • 1 cup shredded coconut

    Instructions

    1. Preheat oven to 350F.
    2. Add all ingredients to a large bowl and beat together until combined.
    3. Pour into a 9-inch greased pie pan. Bake for 1 hour or until centre is firm and pie is golden.
    4. Cool on a cooling rack and then put in the fridge until ready to serve. I recommend waiting a few hours so the pie has a chance to firm up.

    Recipe has been adapted from >>>>>  here

    Sunday, September 29, 2019

    CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE

    CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE | #Cajunrecipes #Chickenthighsandrice #Gingerdressingjapanese #Chickenanddirtyrice #Cookingrecipes #Dinnerrecipes #Ketolemonpepperchicken #Smotheredchickenandrice #Cookingrecipes #Dinnerrecipes #Chickendishes #Healthyrecipes

    Ingredients

    • 4 teaspoons olive oil, divided
    • 4 (5-6 oz.) boneless, skinless chicken breasts
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 3/4 teaspoon chili powder
    • 3/4 teaspoon cumin
    • 1/2 cup onion, finely diced
    • 3 medium jalapeños, seeds and membranes removed, finely diced
    • 2 cloves garlic, minced
    • 1/2 cup low-sodium chicken broth
    • 4 oz. cream cheese (I use 1/3 less fat)
    • 1 heaping cup shredded cheddar cheese

    Instructions

    1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
    2. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
    3. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
    4. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
    5. Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
    6. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
    7. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
    8. Serve chicken breasts with extra sauce spooned over the top, and enjoy!

    RECIPE ADAPTED  >>>>>  here

    Friday, September 27, 2019

    Vegan Fudgy Sunflower Brownies

    Vegan Fudgy Sunflower Brownies | #Vegansweets #Veganglutenfree #Veganfoods #Veganbaking #Veganeating #Glutenfreerecipes #Vegandesserts #Vegansweets #Veganbaking #Veganeating #Veganfoods #Vegantreats

    Ingredients

    • 1 cup 140g raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
    • 1/4 cup + 2 tablespoons unsweetened cocoa powder 36 g
    • 1 teaspoon baking powder
    • 1/4 teaspoon 2g fine sea salt
    • 1/2 cup 160g pure maple syrup
    • 2 teaspoons 10g vanilla extract
    • 1/4 cup + 2 tablespoons 90g water
    • 3 tablespoons 30g brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
    • 2 tablespoons 16g oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
    • 1/4 heaping cup 60g + extra on top dairy-free chocolate chips
    • NOTE: This makes a small amount in a loaf pan, so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

    Instructions

    1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
    2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
    3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
    4. Add the brown rice flour and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
    5. Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top. You know you want to.
    6. Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
    7. Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath. Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.

    recipe adapted  >>>>>  here

    Wednesday, September 11, 2019

    Nashville Hot Chicken

    Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe


    Ingredients

    • 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
    • vegetable oil for frying
    • Buttermilk Marinade
    • 2 cups buttermilk
    • 1 1/2 tablespoons Spice Rub (in directions)
    • 2 McCormick® bay leaves
    • Spice Rub
    • 1 1/2 tablespoons McCormick® salt
    • 1 tablespoon McCormick® paprika
    • 1 tablespoon McCormick® onion powder
    • 1 tablespoon McCormick Garlic Powder
    • 1 tablespoon McCormick® chili powder
    • 2 teaspoons McCormick® pepper
    • 1 teaspoon McCormick® dried crushed oregano
    • 1 teaspoon McCormick® dried basil
    • 1 teaspoon McCormick® ground red cayenne pepper
    • Buttermilk Egg Wash
    • 2 eggs
    • 1 cup buttermilk
    • 1/4 cup hot sauce
    • Flour Breading
    • 3 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • Remaining Spice Rub (in directions)
    • Nashville Hot Sauce
    • 2 tablespoons hot sauce
    • 2 tablespoons butter, melted
    • 1 tablespoon McCormick® ground red cayenne pepper
    • 2 tablespoons brown sugar
    • 1 teaspoon Spice Rub (in directions)
    • 1/2 teaspoon McCormick® smoked paprika
    • 3/4 cup Vegetable oil

    Instructions

    1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
    2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
    3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
    4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
    5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
    6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
    7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
    8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

    recipe adapted >>>>>  here

    Monday, September 9, 2019

    Apple Pie Tacos

    Apple Pie Tacos | #Easyapplepie #Applerecipeseasy #Applesnacks #Miniapplepies #Appletacosrecipes #Applepietacosrecipes #Applepietacosrecipes #Applepiedesserts #Appletacosdesserts #Dessertrecipes #Eatdessert #Sweetrecipes


    Ingredients

    • 5 flour tortillas, 8-inch is ideal
    • 4 tbsp unsalted butter, divided
    • 3/4 cup sugar, divided
    • 3 tsp cinnamon, divided
    • 4 Granny Smith apples, peeled, cored and chopped
    • 1 tbsp lemon juice, fresh squeezed
    • 1/4 cup caramel sauce, optional
    • whipped cream, optional

    Instructions

    1. Preheat oven to 400F degrees. Set aside a 12-cup muffin pan.
    2. Cut 4-5 circles from each tortilla using a circular cookie cutter until you have ~25 total. Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar and 1 tsp cinnamon. Toss until coated.
    3. Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups according to the video. Bake 6 minutes.
    4. Meanwhile, mix the chopped apples with lemon juice and the remaining sugar and cinnamon. Saute in a frying pan over medium heat with the remaining butter until soft.
    5. Remove tacos from oven and spoon apple mixture into them. Then top with caramel sauce and whipped cream. Serve and enjoy!

    Recipe has been adapted from >>>>>  here

    Sunday, September 8, 2019

    Whipped Shortbread

    Whipped Shortbread | #Fudgeswirledoreobottomcheesecake #Ketoairfryerrecipes #Buntcakerecipes #Twinkiebundtcake #Ketoairfryerporkchops #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Sweetstreats #Yummysweets #Cookingrecipes

    Ingredients

    • 3 cups butter, softened
    • 1-1/2 cups confectioners' sugar, sifted
    • 4-1/2 cups all-purpose flour
    • 1-1/2 cups cornstarch
    • Nonpareils and/or halved candied cherries

    Instructions

    1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
    2. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
    3. Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

    recipe adapted >>>>>  here

    Friday, September 6, 2019

    S'Mores Cheesecake Recipe

    SMores Cheesecake Recipe | #Turtlecheesecakerecipes #Oreofudgecheesecake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipe #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Oreofudgecheesecake #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipes 





     

     

     

     

    Ingredients

    • Crust:
    • 1 ½ cups graham cracker crumbs
    • ½ cup brown sugar
    • 1 tsp vanilla extract
    • 5 Tbsp melted unsalted butter
    • ¾ cup mini chocolate morsels
    • 1 cup marshmallows
    • Cheesecake:
    • 32 oz cream cheese softened
    • ½ cup sour cream
    • 2 eggs
    • ¾ cup heavy cream
    • ¾ cup white granulated sugar
    • 2 Tbsp corn starch
    • 2 tsp vanilla extract
    • Topping:
    • 10 oz hot fudge topping warmed
    • 2 cups marshmallows

     

     

     

    Instructions

    1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
    2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
    3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
    4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.
    5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
    6. Add corn starch and sugar and mix until combined.
    7. Beat in eggs until well incorporated.
    8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
    9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
    10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
    11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
    12. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
    13. Cool cheesecake for an hour.
    14. Turn on the broiler in the oven.
    15. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
    16. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
    17. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

    RECIPE ADAPTED >>>>>  here