Monday, May 28, 2012

Keto Microwave Cheesecake

Keto Microwave Cheesecake | #Ketobreakfast #Ketocreamcheeserecipes #Eggfastrecipes #Ketosnacks #Lowcarbmeals #Ketodesserteasy #Ketodessertrecipes #Ketoomgbars #Ketovanillacupcakes #Bestketodesserts #Ketocupcakerecipes #Ketocakerecipes



Ingredients

  • 2 oz Neufchatel cream cheese, cubed (or reduced fat cream cheese; can also use regular cream cheese)*
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon stevia glycerite (equals about 2 tablespoons sugar)
  • 1 large egg


Instructions

  1. Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
  2. Add the vanilla and stevia and mix with a fork to combine.
  3. Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
  4. Microwave for 90 seconds.
  5. Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
  6. Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 117 customer reviews

Sunday, May 27, 2012

Garlic Parmesan Roasted Asparagus

Garlic Parmesan Roasted Asparagus | #Asparagusrecipesbaked #Roastedasparagusrecipes #Garlicasparagusrecipes #Breadedasparagusbaked #Parmesanasparagusrecipes #Asparagusrecipessauteedbutter #Vegetablesidedishes #Cabbagerecipe #Veggierecipes #Healthydinnerrecipes #Carrotrecipes #Vegetablerecipes

Ingredients

  • 1/2 pound fresh asparagus
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 cloves minced garlic
  • 2-3 Tablespoons parmesan cheese
  • olive oil spray

Instructions

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
  3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
  4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

Recipe adapted >>>>>  here

Saturday, May 26, 2012

Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Footballpartyfood #Chickenandbaconrecipes #Baconchickenbites #Baconwrappedchickenbites #Cookingrecipesvideos #Chickenappetizers

Ingredients

  • 16-oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8-oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
  3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
  4. Bake for 15 to 18 minutes.

recipe adapted >>>>>  here

Thursday, May 24, 2012

Cinnamon Sugar Soft Pretzels Recipe

Cinnamon Sugar Soft Pretzels Recipe | #Cheesecakecupcakes #Cheesecakerecipeseasy #Easydessertrecipes #Minidesserts #Strawberrycrumbbars #Dessertsforparties #Oldfashioneddonutmuffins #Cinnamonrollcakevideos #Bakingvideos #Cookingrecipes #Breadrecipes #Deliciousdesserts

Ingredients

  • for the pretzels:
  • 2 cups warm milk
  • 1½ tablespoons yeast
  • ¼ cup brown sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons salt
  • 4½ cups flour, more or less as needed
  • for the topping:
  • â…“ cup baking soda
  • 3 cups warm water
  • 4 tablespoons butter, melted
  • ½ cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
  2. Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
  3. After the dough has risen, preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
  4. In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 7 to 11 minutes, or until golden brown.
  5. In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.

recipe adapted  >>>>>  here

Tuesday, May 22, 2012

MEXICAN STREET CORN SOUP

This Mexican Street Corn Soup is made with fresh corn on the cob. #Cornsouprecipes #Mexicanstreetcornsouprecipe #Mexicansweetcornsoup #Elotesoup #Summerrecipes #Summersouprecipes #Chickenrecipes #Summercornchowder #Lunchideas #Summersouprecipes #Tortellinirecipes #Vegancornchowder


Ingredients

  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/8 to 1/4 teaspoon chili powder(depending on your heat preferences), plus additional to taste
  • kosher salt and freshly ground black pepper
  • 2 cloves garlic , chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro , divided

 

 

Instructions

  1. Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
  2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Use tongs to remove corn cobs from pot and discard.
  4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
  5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
  6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

 

recipe adapted  >>>>>  here

Saturday, May 12, 2012

THE BEST KETO PANCAKES

THE BEST KETO PANCAKES | #Ketosweets #Ketofoods #Ketogenicdiet #Ketodietforbeginnerslosingweight #Ketoorangechicken #Ketocookierecipes #Ketoblueberryrecipes #Ketosnacks #Ketobreakfastrecipes #Ketodietforbeginners #Blueberrycreamcheesemuffins #Ketogenicdiet



Ingredients

  • 2 cups Almond Flour
  • 1/2 tsp, baking powder
  • 1/4 cup Lakanto sweetener (use code eatbefitexplore for 20% off)
  • 1/2 tsp Sea Salt
  • 1 cup, Almond Milk
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 2 tbsp Coconut Oil


Instructions

  1. In a large bowl, combine the almond flour, baking powder, Lakanto sweetener, and salt.
  2. In a separate bowl, combine the almond milk, melted butter or oil, eggs, and extract.
  3. Stir the egg mixture into the almond flour mixture.
  4. Place coconut oil or spray a skillet with coconut oil spray and heat to medium-high heat.
  5. Pour 1/3 of the batter onto the hot skillet.
  6. Cook the pancakes until bottom is golden brown and carefully flip the pancake.
  7. Cook the pancakes on the other side until golden on each side.
  8. Repeat with remaining batter.

Recipe has been adapted from >>>>>  here



Rated 4.8/5 based on 291 customer reviews

Thursday, May 10, 2012

Best Fudgy Chewy Chocolate Brownie Cookies

Best Fudgy Chewy Chocolate Brownie Cookies | #Browniecookies #Cinnamoncrunchbananabread #Cocoapowderrecipes #Bananarecipeshealthy #Bananabreadrecipewithyogurt #Panerakitchensinkcookies #Homemadedonutsrecipe #Fallcookies #S’moresbrownies #Simpledessertrecipes #Smoresdesserteasy #Smoresbrownies

Ingredients

  • 2/3 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips
  • 1/2 cup walnuts, coarsely chopped
  • Powdered sugar, for dusting


Instructions

  1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.
  2. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
  3. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
  4. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
  5. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.

recipe adapted  >>>>>  here

Thursday, May 3, 2012

Zucchini Taco Shells

Zucchini Taco Shells  | #Zucchinitacoshells #Cauliflowertacoshells #Lemonlarabarrecipes #Lowcarbrecipes #Healthyrecipes #Tacostuffedshells #Zucchinicheesebread #Zucchinicheesesticks #Squashandzucchinirecipes #Zucchinitacoshells #Lowcarbsnacks #Zucchinibreadsticks


Ingredients

  • 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
  • 1 egg
  • 1/3 cup arrowroot flour (or swap for grated cheese if keto) packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
  • 2 tablespoon Coconut flour
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt or sea salt
  • 1/4 teaspoon ground pepper - adjust regarding taste

Instructions

  1. Preheat the oven to 180C (355F).
  2. Prepare a baking tray covered with baking paper. Set aside.
  3. Wash the zucchini and leave the skin on.
  4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
  5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
  6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
  7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
  8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
  9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
  10. Cool down on a rack to keep them moist.
  11. Eat hot or cold.

RECIPE ADAPTED  >>>>>  here