Thursday, July 31, 2014

the best Peànut Butter ànd Jelly Cookie Recipe

the best Peanut Butter and Jelly Cookie Recipe | #Peanutbutterthumbprintcookies #Cookiedesserts #Browniecookies #Holidaycookies #Cookiesrecipes #Dessertrecipes #Peanutbutterandjellycookies #Chocolatepeanutbutterbrownies #Peanutbutterstuffedbrownies #Browniemixrecipes #Peanutbutterblondies #Oreoricecrispytreats


Ingredients

  • 1 cup Jif Creamy Peanut Butter
  • ⅓ cup Smucker's Raspberry Preserves
  • 1 cup Sugar + ¼ cup Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract

Instructions

  1. Mix Peanut Butter, 1 cup Sugar, Egg and Vanilla together in medium sized mixing bowl with large spoon. Stir well.
  2. Place dough in fridge, and refrigerate dough for 45 minutes – 1 hour.
  3. While waiting for dough to chill, line cookie sheets with Parchment Paper, and pour 1/4 cup sugar into small bowl and set aside.
  4. After dough has been chilled, roll into small tablespoon sized balls, then roll around in small sugar bowl.
  5. Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
  6. Bake at 350 degrees for 8 – 10 minutes, or until done.
  7. Immediately after removing from oven, gently push down in the center of the cookie making an indent with your thumb.
  8. Allow to cool slightly, then transfer to cooling rack to finish cooling.
  9. Once cookies have cooled, microwave jam for 30 seconds in a microwave safe dish and stir until consistency softens up a bit.
  10. Carefully spoon a dollop of jam into the center of each cookie. Once jam sets it's time to ENJOY!

Recipe adapted >>>>>  here

Wednesday, July 30, 2014

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY | #Ketohamburgercasserole #Ketobaconcheeseburgercasserole #Hamburgercasserolerecipeslowcarb #Lowcarbcheeseburgercasseroleketo #Nocarbdiets #Lowcarbeating #Ketoeggbites #Ketotatertotcasserole #Tacocasseroleketo #Ketophillycheesesteak #Ketogroundbeefrecipes #Quickketodinner 
  

Ingredients

  • 2 pounds ground beef
  • 2 cloves large garlic
  • 1/2 teaspoon onion powder
  • 1 pound no sugar bacon cooked and chopped
  • 8 eggs see note
  • 1 can tomato paste 6 ounces
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 ounces grated cheddar cheese divided

Instructions
  1. Brown ground beef with garlic and onion powder.
  2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
  3. Stir bacon pieces into cooked beef.
  4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
  5. Stir 8 ounces grated cheese into egg mixture.
  6. Pour egg mixture over beef and bacon.
  7. Top with remaining 4 ounces of grated cheese.
  8. Bake at 350°F for 30-35 minutes or until golden brown on top.
Recipe Adapted : here

Tuesday, July 29, 2014

Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices | CHOCOLATE TURTLE APPLE SLICES #chocolate #apple #dessert #cookie #bars #Dessert_recipes #Cooking_recipes #Cupcake_cakes #Cake_frosting #Cake_cookies #Yummy_food #Fall_desserts #Fall_treats #Carmel_apples #Thanksgiving_recipes #Chocolate_turtle_apple_slices #Chocolate_desserts


Ingredients

  • 2 very large Fuji apples
  • 3 1/2 cups semi-sweet chocolate chips I used Nestle
  • 1 tablespoon coconut oil
  • 1 cup caramels melted (I used Kraft caramels)
  • Chopped pecans
  • Popsicle sticks

Instructions

  1. Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
  2. Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
  3. Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
  4. Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
  5. *For best results, follow the chocolate chip package instructions for melting chocolate and same for caramel. Follow the caramel package instructions for melting caramels.
  6. Note: If you're concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.

recipe adapted >>>>>  here

Sunday, July 27, 2014

Salted Caramel Mousse ROLO Cookie Cups

Salted Caramel Mousse ROLO Cookie Cups | #Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipes #Quickeasydesserts #Chocolatemintcookies #Raspberrycheesecakebrownies #Chocolateraspberrydessert #Chocolateandesmintcookies #Browniedesserts

Ingredients

  • Chocolate Chip Cookie Cups
  • 3/4 cup unsalted butter , room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup mini semi-sweet chocolate chips
  • 24 ROLOs
  • Salted Caramel Mousse Filling
  • 1 cup heavy whipping cream cold
  • 1/2 box instant vanilla pudding or approx 4 tablespoons
  • 1/2 cup confectioners sugar
  • 1/2 cup salted caramel sauce
  • Toppings
  • Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.

Instructions

  1. Chocolate Chip Cookie Cups
  2. Preheat oven to 350 degrees F. Grease a mini muffin pan.
  3. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
  4. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
  5. Salted Caramel Mousse Filling
  6. Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
  7. Pipe into cooled cookie cups and top with your favorite toppings.

recipe adapted >>>>>  here

Friday, July 25, 2014

Chicken Bacon Ranch Pull Apart Rolls

Chicken Bacon Ranch Pull Apart Rolls | #Lowcarbrecipes #Bakedchickenrecipes #Easydinnerrecipesforfamily #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Dinnerideas #Cubansandwich #Chickenparmesansliders #Cookingrecipes #Chickenbaconranchsliders #Sandwichrecipes


Ingredients

  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.

recipe adapted >>>>>  here

Friday, July 11, 2014

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce | #Sun-Dried #Tomato #Pasta with #Chicken and #Creamy #Mozzarella #Sauce #Cookingrecipes #Fooddishes #Maindishrecipes #Yummyfood #Chickendinner #Ethnicrecipes #Cookingrecipes #Pastadishes #Dinnerrecipes #Chickendishes #Pastanoodles #Fooddishes


Ingredients

  • gredients
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
  • 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1 tablespoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water or more
  • 1/4 teaspoon salt to taste

Instructions

  1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
  2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
  3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.
  4. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
  5. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
  6. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
  7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
  8. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
  9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
  10. If the creamy sauce is too thick: Add about 1/2 cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once - you might need less or more of it.
  11. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

recipe adapted >>>>>  here

Tuesday, July 8, 2014

Low Carb Cauliflower Pot Pies

Low Carb Cauliflower Pot Pies | #Tomatorecipes #Cauliflowerbakedziti #Sweetpotatolasagnarecipe #Lowcarbbakedziti #Sweetpotatolasagnahealthy #Tacotomatoeslowcarb #Paleonaanbread #Chickenmozzarellarecipes #Paleoindianrecipes #Ketopestorecipes #Funeasyrecipes #Goodhealthyrecipes


Ingredients

  • For the cauliflower base:
  • 1 medium head cauliflower (4-5 cups cauliflower rice)
  • 1/4 cup shredded parmesan cheese
  • 1 egg
  • pinch of salt and pepper
  • For the pot pie filling:
  • 1/2 onion, diced
  • 1 1/2 cups chicken broth
  • 1/4 cup almond milk, unsweetened
  • 1 cup frozen mixed vegetables
  • 8 oz cooked chicken, diced
  • 1 tbs onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs cornstarch + 1/4 cup water

Instructions

  1. Preheat oven to 400 degrees F. Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower "rice" to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10 minutes.
  2. Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don't, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
  3. Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
  4. While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced onion on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
  5. Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
  6. Fill each cauliflower base with the pot pie filling and serve!

recipe adapted >>>>>  here

Sunday, July 6, 2014

Creamy Sun-dried Tomato Paleo Baked Chicken Recipe



Creamy Sun-dried Tomato Paleo Baked Chicken Recipe | #Spaghettisquashrecipes #Spaghettisquashpizzacrust #Coconutlimechicken #Cookingrecipes #Veganrecipes #Cleaneatingrecipes #Chickentenderloinrecipes #Chickenburgers #Cajunrecipes #Chickenstriprecipes #Bonelessskinlesschickenthighrecipes #Whole30keto

Ingredients

  • 1/4 cup Unmodified Potato Starch {*} (or Tapioca Starch or Corn Starch {*} if you don’t eat Paleo)
  • 1 Tbsp Real Salt
  • 1 tsp Freshly Ground Pepper {*}
  • 8 Chicken thighs {*} (bone-in, skin removed)
  • 3 Tbsp Extra Virgin Olive Oil {*} (divided)
  • 1 Yellow Onion (Sliced thinly)
  • 3/4 cup Sliced Sun-dried Tomatoes {*} (not packed in oil)*
  • 1 Tbsp Garlic (minced)
  • 1 tsp Italian Seasoning {*} (oregano {*}, thyme {*}, parsley {*})
  • large pinch Red Pepper Flakes {*}
  • 13.5 oz can Coconut Milk {*}
  • 1 cup Chicken Stock {*} (or Broth)
  • Basil {*} (shredded, to top)

Instructions

  1. Mix together the potato or tapioca starch, salt, and pepper in a medium-sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Preheat oven to 400 degrees F
  3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  8. Remove from the oven and top with shredded basil just before serving.

recipe adapted  >>>>>  here


Rated 4.8/5 based on 554 customer reviews

Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

  • 1 lb. penne pasta
  • 4 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 4 Tbsp. all purpose flour
  • 2 cups skim milk
  • 2 Tbsp. light cream cheese
  • 1.5 cups parmesan cheese
  • 2 cups cooked shredded chicken
  • 2 cups fresh spinach, chopped
  • salt and pepper to taste

Instructions

  1. Cook the penne in very salty water until al dente.
  2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
  3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
  4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
  5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
  6. Add cream cheese and whisk until cheese has melted.
  7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
  8. Taste the sauce and add salt and pepper as necessary.
  9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Thursday, July 3, 2014

Charlotte Cake Recipe

Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummycakes #Easydessertrecipes #Easypineapplecake #Strawberryupsidedowncake #Pinapplecake

Ingredients

  • For the Raspberry Mousse:
  • 10 oz 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
  • 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners powdered sugar
  • For the Sponge Cake:
  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup cake flour make your own with 2 ingredients!
  • 1/4 tsp baking powder
  • 7 oz pkg Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam
  • For the Simple Syrup, stir together:
  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

Instructions

  1. Make the raspberry syrup first:
  2. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
  3. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
  4. Make the Sponge Cake:
  5. Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  6. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  7. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
  8. Assembling the Charlotte Cake:
  9. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
  10. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
  11. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
  12. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

recipe adapted >>>>>  here