Saturday, November 30, 2013

SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP | #Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe


Ingredients

  • 1 (10 oz.) bag fresh baby spinach, roughly chopped
  • 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
  • 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely-chopped white or red onion
  • 4 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Instructions

  1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
  2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
  3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

Friday, November 22, 2013

Crock Pot Tuscan Chicken

Crock Pot Tuscan Chicken | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy



Ingredients

  • 1 Tablespoon butter
  • 4 boneless,skinless chicken breasts
  • 1/2 cup sun dried tomato strips, cut into thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspoon Italian Seasoning
  • 1 cup fresh spinach, chopped
  • Homemade Alfredo Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream


Instructions

    • Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 - 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. 
      In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach and cook another five more minutes.  Remove from the crock pot and serve with pasta.

    For the Homemade Alfredo Sauce:

    • Melt the butter in a medium size saucepan. Add the cream and simmer about 5 minutes until it begins to thicken.  Add the Parmesan Cheese , stir until it's melted, remove from the heat. 

recipe adapted >>>>>  here


Thursday, November 21, 2013

Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli | #VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan


Ingredients

  • Popcorn Broccoli
  • 2 Cups Broccoli florets
  • 1 Cup Non dairy milk, I used almond milk
  • 1 Teaspoon Apple cider vinegar
  • 1 Teaspoon Hot sauce
  • 3/4 Cup All purpose flour
  • 1/4 Cup Panko bread crumbs
  • 2 Tablespoons Corn starch
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Garlic powder
  • 1 Teaspoon Salt
  • Spicy Glaze
  • 1 Tablespoon Chili paste
  • 1/4 Cup Agave syrup
  • 2 Tablespoons Ketchup, I used organic
  • 2 Teaspoons Soy sauce
  • 1 Tablespoon Rice wine vinegar

Instructions

  1. Preheat oven to 375 degrees.⠀⠀
  2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
  3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
  4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
  5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Tuesday, November 19, 2013

Perfect Paleo Banana Bread


Perfect Paleo Banana Bread | #Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabread #Grainfreebananabread #Paleofallrecipes #Paleodessertrecipes #Paleobananabreadrecipe

Ingredients

  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
  4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

recipe adapted  >>>>>  here

Sunday, November 17, 2013

5 Keto White Chicken Chili Recipes

5 Keto White Chicken Chili Recipes | #Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy


Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

  1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
  2. Sear both sides over medium heat until golden
  3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
  4. While chicken is cooking, melt butter in medium skillet
  5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
  6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
  7. Once chicken is fully cooked, shred with fork and add back into broth
  8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
  9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
  10. Mix cream cheese with heavy whipping cream
  11. Stirring quickly, add mixture into pot with chicken and veggies
  12. Simmer additional 15 minutes
  13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Keto Pigs In A Blanket Recipe

Keto Pigs In A Blanket Recipe | #Ketobreakfastrecipes #Ketosnacks #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Italiansubrollups #Ketoitalianrolls #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketogenicdiet

Ingredients

  • 4 medium hot dogs
  • 1/2 cup Shredded mozzarella cheese
  • 3/4 cup Almond Flour
  • 1 large Egg
  • 1/4 tsp Baking powder
  • 1/4 tsp garlic powder
  • 1/2 tsp Pink Himalayan Salt
  • 1/2 tsp Sesame Seeds

Instructions

  1. Cut each hot dog into 3 equal sized pieces and set aside.
  2. Melt mozzarella in microwave and add almond flour and egg. Combine well.
  3. Add baking powder, garlic and salt. Combine well.
  4. Form dough in hands and split into 12 equal sized pieces and roll into dough.
  5. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
  6. Place each hot dog piece into the dough and wrap like a blanket.
  7. Sprinkle with sesame seeds (press down so they stick to dough).
  8. Place pigs in 350 degree oven for 17-20 minutes.
  9. Serve warm and enjoy!

recipe adapted  >>>>>  here

Friday, November 15, 2013

Chocolate Covered Banana Cupcakes

Chocolate Covered Banana Cupcakes | #Cupcakeflavors #Limerecipes #Bakingideas #Minidesserts #Cupcakecakes #Cakerecipes #Cupcakemuffins #Cupcakecakes #Cakecookies #Yummycupcakes #Buttercream #Funcupcakes




Ingredients

  • For Cupcakes:
  • 3 ripe bananas mashed
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk powder or substitute 3 tablespoons buttermilk for buttermilk powder and water
  • 2 tablespoons water
  • 10 oz. Ghirardelli Dark Chocolate Melting Wafers or other dark chocolate candy melts
  • dried banana chips for decoration
  • For Buttercream
  • 2 sticks unsalted butter softened
  • 1 pound confectioner's sugar
  • 1/2 cup cocoa powder I like Nestle
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/4` cup milk, half and half or cream


Instructions

  1. For Cupcakes :
  2. Preheat oven to 300 degrees F.
  3. In a medium bowl combine flour, baking soda and buttermilk powder.
  4. In a medium bowl, beat banana and sugar until smooth. Add eggs and beat until combined. Beat in vegetable oil, vanilla and water.
  5. Pour wet ingredients into dry. Stir until just combined. Pour a scant 1/4 cup of batter into 16 muffin papers in a cupcake pan.
  6. Bake until a toothpick in the center comes out clean, about 25 minutes.
  7. For Chocolate-Almond Buttercream :
  8. Meanwhile, put the butter, cocoa, powdered sugar, salt, cream, and extracts in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2-3 minutes. Then turn down to low and let run for about a minute to get rid of air bubbles.
  9. To Assemble Cupcakes :
  10. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
  11. Using a 1M tip or a ziplock with the corner cut off, pipe wide rosettes onto the top of the cupcake, starting in the middle and working outwards. Top each cupcake with a dried banana chip. Allow the frosting to set for 15-20 minutes before moving to your serving tray or storage container.

recipe adapted  >>>>>  here


Wednesday, November 6, 2013

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

Saturday, November 2, 2013

Sticky Bun Cake

Sticky Bun Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Flourlessmarshmallowcrunchbrownies #Butterswimbiscuits #Blueberrycheesecakecrumbcake #Dessertrecipes

Ingredients

  • 24 oz cream cheese, 3 packages (675 g)
  • ½ cup powdered sugar (80 g)
  • ½ cup milk (120 mL)
  • 2 teaspoons vanilla extract, divided
  • 35 slices white bread
  • 3 sticks butter, divided
  • 1 tablespoon granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup brown sugar, packed (220 g)
  • 1 teaspoon salt
  • ¼ cup honey (85 g)
  • 1 cup pecan (125 g)
  • vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 325˚F (165˚C).
  2. In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
  3. On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
  4. In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
  5. Brush the cinnamon butter mixture on one of the strips of bread.
  6. Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
  7. Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  8. In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
  9. Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
  10. Bake for 40 minutes, until the top is crisp.
  11. Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  12. Let cool for about 10 minutes before slicing.
  13. Serve immediately, with vanilla ice cream if desired!
  14. Enjoy!

Recipe adapted >>>>>  here