Thursday, December 30, 2010

coco cacao chocolate spread

coco cacao chocolate spread | #Peachcrisp #Southernpeachcobbler #Cookingrecipes #Freshpeachrecipes #Dessertrecipesvideos #Peachcobblervideos #Conveniencefood #Ethnicrecipes #Paleosweetpotato #Paleodishes #Redmeat #Paleoglutenfree

Ingredients

  • 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
  • 4 tbsp Cacao/Cocoa Powder
  • 4 tbsp Coconut Sugar
  • 1 tsp Vanilla

Instructions

  1. Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
  2. Chill for a few hours in the fridge and it's ready.
  3. Keep in the fridge and use within a week.
  4. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting.

recipe adapated >>>>>  here

Tuesday, December 21, 2010

Pizza Quesadillas

Pizza Quesadillas | #Pizza #Quesadillas #Lunchrecipes #Wrapsandwiches #Lunchsnacks #Yummyfood #Cookingrecipes #Healthyrecipes #Veggierecipes #Cookingrecipes #Easydinnerrecipes #Vegetariandishes #Easymeals #Dietrecipes

Ingredients

  • 1 tortilla
  • 2 Tablespoons marinara or pizza sauce
  • 1/4 c. shredded mozzarella cheese
  • Optional additional ingredients: grated Parmesan cheese, sliced pepperoni, mushrooms, onions, bell peppers, sausage, or any other pizza toppings of your choice
  • For dipping: warm marinara sauce

Instructions

  1. Preheat a flat griddle or a large skillet over medium heat.
  2. Spread marinara sauce on half of the tortilla. Sprinkle with shredded mozzarella cheese, and any other toppings of your choice. Add another layer of mozzarella over toppings.
  3. Fold tortilla over.
  4. Spray griddle with cooking spray and cook quesadilla for 2-3 minutes per side, or until browned. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.

recipe adapted >>>>>  here

Friday, December 17, 2010

Creamy Chicken Florentine

Creamy Chicken Florentine | #Chickenandspinachrecipes #Chickenflorentinerecipe #Chickenandtomatorecipes #Chickenwithheavycreamrecipes #Creamychickenandspinachrecipes #Spinachflorentine #Bakedchickenrecipes #Lowcarbrecipes #Healthychickenrecipes #Ketochickenrecipes #Lowcarbmeals #Easychickenrecipes

Ingredients

  • 4 Chicken Breasts
  • 1 teaspoon Salt
  • 1 teaspoon ground Pepper
  • 1 teaspoon Olive Oil
  • 1 teaspoon Butter
  • 1 teaspoon minced Garlic
  • 1/4 cup White Wine (or chicken broth)
  • 3 cups Baby Spinach loosely packed
  • 1/2 cup Cream Cheese
  • 3/4 cup Heavy Cream

Instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
  3. In the same pan, add garlic and saute for minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
  4. Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
  5. Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.

Recipe has been adapted from >>>>>  here

Wednesday, December 15, 2010

Sugar Free Low Carb Keto Avocado Brownies

Sugar Free Low Carb Keto Avocado Brownies | #Lowcarbdesserts #Lowcarbrecipesdessert #Sugarfreedesserts #Ketodessertrecipes #Ketodietrecipes #Sugarfreelowcarb #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Ketosweetseasy #Ketosnackseasy #Veganketorecipes

Ingredients

  • 250 g avocado about 2
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 1 tsp stevia powder
  • 3 tbsp refined coconut oil
  • 2 eggs
  • 100 g lily's dark chocolate melted
  • Dry Ingredients
  • 90 g blanched almond flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup erythritol

Instructions

  1. Preheat the oven to 180C/350F.
  2. In a separate bowl, combine the dry ingredients together and whisk together.
  3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
  4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
  5. Add the dry ingredients to the food processor and mix until combined.
  6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
  7. Take out of the oven, let it cool completely before slicing into 12 pieces.

recipe adapted  >>>>>  here

Sunday, December 12, 2010

Pistachio Pudding Cake

Pistachio Pudding Cake | #Bestvanillacakerecipe #Pistachiocakeeasy #Groundmeatrecipes #Bestbirthdaycakerecipe #Recipeswithhamburgermeat #S’morescookies #Pistachiocakeeasy #Pistachiodessertcake #Pistachiodip #Watergatecakerecipe #Hawaiiandreamcake #Pistachiopuddingcake

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Instructions

  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Recipe has been adapted from >>>>>  here

Earthquake Cake Recipe

Earthquake Cake Recipe | #Dessertrecipes #Cupcakecakes #Cakedesserts #Yummycakes #Cakecookies #Cakefrosting #Yummycakes #Pumpkincakerecipes #Falldessertrecipes #Pumpkindessertrecipes #Pumpkinearthquakecake #Earthquakecakerecipes


Ingredients

  • cooking spray
  • 1/2 cup chopped pecans
  • 1 1/2 cups sweetened flaked coconut
  • 1 box chocolate fudge cake mix
  • eggs, oil and water according to cake mix package
  • 1/2 cup butter melted
  • 8 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  2. Place the pecans and coconut in an even layer in the bottom of the pan.
  3. Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
  4. Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
  5. Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
  6. Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
  7. Bake the cake for 40 minutes or until the cake has set.
  8. Cool, cut into squares and serve.

Recipe has been adapted from >>>>>  here

Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Blueberrycheesecakecrumbcake #Dessertrecipes #Dessertsforparties




Ingredients

  • FOR THE BASE & CRUMB TOPPING
  • 1½ cups flour
  • ⅓ cup firmly packed brown sugar
  • ½ cup cold butter
  • FOR THE CHEESECAKE FILLING
  • 1 cup (8 ounces) cream cheese
  • ½ cup sugar
  • 3 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 large egg
  • ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)


Instructions

  1. In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
  2. Save a ½ cup of this crumble mixture to sprinkle over the top later.
  3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
  4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
  5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
  6. Beat in the egg.
  7. Fold in the chopped cherries.
  8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
  9. Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
  10. Let cool completely in the pan before cutting and serving.
  11. Refrigerate in airtight containers. Freezes well too.

RECIPE ADAPTED  >>>>>  here


Wednesday, December 8, 2010

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES | #Weightwatchersblackberrycobbler #Weightwatchersrecipessnacks #Weightwatchersmealsbreakfast #Wwnobakecookies #Butterfingerweightwatchersdessert #Chocolatedessertrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwchickenpotpierecipe #Weightwatchersfreestylerecipes #Healthychickenpotpie #Spaghetticasserolewithcreamcheese

Ingredients

  • 1⁄2 cup light butter
  • 1⁄2 cup 1% low-fat milk
  • 1 cup white sugar
  • 4 tbsp unsweetened cocoa powder
  • 1⁄2 cup reduced fat peanut butter
  • 1 tsp vanilla extract
  • 1⁄4 tsp salt
  • 3 cup quick cooking oats
  • 1⁄2 cup pecans, chopped (optional)

Instructions

  1. Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat and stir in peanut butter, vanilla extract, and salt. Stir in oats and pecans. Using a small cookie scoop or teaspoon, drop onto wax or parchment paper. Allow cookies to stand for 1 hour or until set

Recipe has been adapted from >>>>>  here

Tuesday, December 7, 2010

cajun butter steak bites

Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken #Quick_easy_dinner #Chicken_recipes_videos #Chicken_recipes_easy



Ingredients

  • For Cajun Seasoning:
  • 1 tablespoon mild paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, add more if you like heat
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar KETO: use brown sugar substitute
  • 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
  • 1/4 teaspoon cracked black pepper to taste
  • For Steak:
  • 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
  • 1-2 tablespoons canola oil, divided
  • 1/4 cup butter
  • 4 cloves garlic finely chopped


Instructions

  1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
  2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
  3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
  4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
  5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
  6. Serve warm.

recipe adapted >>>>>  here


Friday, December 3, 2010

VEGAN LEMON CURD TART RECIPE

VEGAN LEMON CURD TART RECIPE | #Vegetarianrecipes #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Dairyfreedessert #Quinoarecipes #Glutenfreedesserts #Glutenfreebaking #Glutenfreerecipes #Cookingrecipes #Paleoglutenfree #Glutenfreesweets #Lowcarbzucchinirecipes


Ingredients

CRUST:
  • 1 1/2 c oats 
  • 1 1/2 c almond meal 
  • 2 tbsp. coconut sugar 
  • 1/8 tsp. salt 
  • 1/4 c vegan butter
LEMON CURD FILLING: 
  • 1 c lemon juice (about 4 lemons) 
  • 4 tbsp. cornflour 
  • 1/2 c rice malt syrup 
  • 4 tbsp. coconut oil 
  • zest of 2 lemons
INSTRUCTIONS
FOR THE CRUST:
  1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
  2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
  3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
  4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
  5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.
FOR THE FILLING:
  1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
  2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
  3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
  4. 2 c canned coconut milk 
Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

recipe adapted by here