Tuesday, March 31, 2015

Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake | #Tastyvideos #Nobakepumpkincheesecakerecipe #Cookingrecipes #Deliciousdesserts #Cupcakecakes #Cakedesserts #Chocolatepumpkincheesecake #Pecanpiecheesecake #Cheesecakefactorypumpkincheesecake #Pecancheesecakerecipes #Dessertrecipes #Cookingrecipes

Ingredients

  • 3 (8-oz.) blocks cream cheese, softened
  • 1 (15-oz.) can pumpkin puree
  • 4 large eggs
  • 3/4 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/4 c. sour cream
  • 2 tsp. pure vanilla extract
  • 2 tbsp. all-purpose flour
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • FOR THE OREO CRUST
  • 24 whole Oreos
  • 6 tbsp. melted butter
  • FOR SERVING
  • 1/4 c. chocolate chips, melted
  • 1/4 c. caramel sauce
  • Whipped topping

Instructions

  1. Preheat oven to 350º and position an oven rack in the middle of the oven.
  2. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.
  3. Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
  4. Grease an 8" springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
  5. Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.
  6. Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  7. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

RECIPE ADAPTED  >>>>>  here

Saturday, March 28, 2015

The Best Keto Pizza with Keto Fathead Dough Crust

The Best Keto Pizza with Keto Fathead Dough Crust | #Chickencasserolerecipes #Roundsteakandgravy #Leftoverchickenrecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Healthyraspberryrecipes #Pizzadough #Pizzarecipes #2ingredients #Pepperonipizza


Ingredients

  • For the keto pizza crust
  • 1 1/2 cups mozzarella shredded, part skim
  • 3/4 cup almond flour
  • 2 oz cream cheese softened
  • 1 egg beaten
  • 1 tsp oregano optional
  • For the toppings
  • 1/4 cup mozzarella cheese shredded
  • 12 slices pepperoni
  • 3 tbsp tomato sauce
  • 1/4 chopped red pepper
  • 1 tsp oregano to garnish

Instructions

  1. Preheat the oven to 425F (220C).
  2. In a medium microwave-safe bowl combine the mozzarella cheese, almond flour, and cream cheese.
  3. Microwave on high for 90 seconds and stir the ingredients halfway to make sure all the ingredients are well incorporated as the cheese is melting.
  4. Using a spatula stir in the beaten egg.
  5. Use your hands, preferably oiled to knead the dough into a ball, for about 2 minutes.
  6. Spread the dough on a baking sheet lined with parchment paper using a rolling pin and an additional piece of parchment paper on top if needed.
  7. Roll until the dough is 1/4” thick. Using a fork, poke holes to prevent bubbles from forming.
  8. Bake for 7-10 minutes or until the pizza crust is golden.
  9. Spread the tomato sauce over the crust, sprinkle the cheese, top with pepperoni slices and add some chopped red pepper.
  10. Bake for another 4-5 minutes or until the cheese is melted.
  11. Enjoy!

Recipe has been adapted from >>>>>  here

Monday, March 23, 2015

No Bake Easter Chocolate Pie

No Bake Easter Chocolate Pie | #Crockpotham #M&mcookies #Cookingrecipes #Easterdessertsrecipes #Chocolatedesserts #Chocolatepierecipes #Cheeseballrecipes #Creamcheesedesserts #Easterbaking #Eastergoodies #Holidaydesserts #Easterbrunch

Ingredients

  • Rice Krispie Crust:
  • 3 Tablespoons salted butter
  • 7 oz. mini marshmallows
  • 4 cups rice cereal (like Rice Krispies)
  • ½ cup M&M candies
  • 1/4 cup confetti sprinkles
  • Chocolate Pie filling:
  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 2 ¼ cups whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla
  • 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)
  • Topping:
  • 2 cups whipped cream
  • M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

  1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set aside.
  2. In a bowl stir together rice cereals, M&M candies and confetti sprinkles, set aside.
  3. Grease large heatproof bowl with nonstick spray and place over a pot of simmering water. Add 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). Remove from heat.
  4. Stir in the cereals until it is completely coated with the marshmallow mixture. Press into bottom and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. Place in the fridge to firm.
  5. To make chocolate filling, whisk egg yolks and milk, set aside.
  6. In a saucepan stir sugar and corn starch. Add milk and egg mixture and cook over medium heat, stirring constantly until it thickens.
  7. Remove from heat and add chocolate, vanilla and softened butter. Sir until chocolate is completely melted and smooth. Cool to room temperature, then pour spread into rice krispie crust. Place in the fridge and chill at least 4-5 hours or overnight until chocolate filling is completely set.
  8. Before serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M candies.

recipe adapted >>>>>  here

Saturday, March 21, 2015

Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice | #Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

  • 1 1/2 pounds flank or sirloin steak, cut into thin strips
  • 1/2 asian pear, diced
  • 6 cloves garlic
  • 2 inch piece of ginger, sliced
  • 1/2 small onion, diced
  • 3 tablespoon EACH soy sauce and brown sugar
  • 1 1/2 tablespoon sesame oil
  • 2 scallion, cut into large pieces
  • 1 tablespoon oil
  • Garlic Scented Rice:
  • 1 tablespoon oil
  • 2 cloves garlic, sliced (or smashed)
  • 1 1/4 cup parboiled rice (see notes)
  • 2 1/2 cups warm chicken broth
  • Cucumber + Carrot Salad:
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup rice vinegar
  • 3 tablespoon honey
  • 1 cup EACH sliced cucumbers and shredded carrots

Instructions

  1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
  2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
  3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
  4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Thursday, March 19, 2015

Easy Chicken Enchilada

Easy Chicken Enchilada | #Creamcheesechickenenchiladas #Whitechickenenchiladaseasy #Familydinnerideas #Corntortillaenchiladas #Greenchilechickenenchiladas #Chickenenchiladashealthy #Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Greenchilechickencasserole #Greenchickenenchiladascasserole #Mexicanchickencasserole #Greenchilechickenenchiladascasserole

Ingredients

  • 2 c chicken cooked and shredded
  • 2 c monterey jack cheese shredded
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 c sour cream
  • 6-8 corn tortillas
  • 4.5 oz can chopped green chiles
  • salt and pepper

Instructions

  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
  2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)
  5. Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
  6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 20 minutes at 350.

recipe adapted >>>>>  here

Wednesday, March 18, 2015

Cherry Cheesecake Lush Dessert

Cherry Cheesecake Lush Dessert | #Cherry #Cheesecake #Lush #Dessert #Dessertrecipes #Deliciousdesserts #Eatdessert #Yummysweets #Cookingrecipes #Sweetsdesserts #Dessertrecipes #Deliciousdesserts #Sweetsdesserts #Cakerecipes #Yummysweets #Nobakedesserts



Ingredients

  • 1 c. vanilla wafer crumbs
  • 1 c. finely chopped pecans
  • 1 stick butter melted
  • 8 oz. cream cheese softened
  • 1 c. powdered sugar
  • 16 oz. whipped topping divided
  • 2 small boxes cheesecake flavored pudding
  • 3 c. milk
  • 1 can Lucky Leaf Cherry Pie Filling
  • 1/2 c. chopped pecans


Instructions

  1. In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
  2. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.
  3. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 c. whipped topping.
  4. Mix until smooth; spread evenly over cooled crust.
  5. Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.
  6. Spread evenly over cream cheese layer in pan.
  7. Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and 1/2 c. chopped pecans.

recipe adapted >>>>>  here


Tuesday, March 17, 2015

Easy Keto Chili



Easy Keto Chili | #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochilli #Ketosouprecipes #Lowcarbdinner #Easyketomeals #Ketosnacks #Ketodinnerrecipes #Ketocrockpotrecipes #Easyketochilirecipes #Chilirecipecrockpot #Ketocheesesticks




Ingredients

  • 1 (8oz) can tomato paste
  • 1 1/2 tsp chili powder
  • 1 large red bell pepper (chopped)
  • 1 large tomato (chopped)
  • 1 tsp cumin
  • 1/2 large onion (chopped)
  • 1+ lbs ground beef
  • 2 sticks of celery (chopped)
  • 3/4 cup water
  • salt, pepper and garlic powder to taste


Instructions

  1. Brown the meat in a frying pan until half way done (season with salt, pepper and garlic powder).
  2. Add the chopped onions and bell pepper to the pan and continue to cook until the meat is done.
  3. In a large pot, combine the cooked meat, tomato paste, water, onion, bell pepper, celery, tomato and spices.
  4. Bring the mixture to a boil, and then lower the heat to a simmer for 1-2 hours, stirring occasionally.
  5. Serve topped with shredded cheddar cheese, sour cream, jalapeño or anything else you'd like!

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Saturday, March 7, 2015

Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken | #Simplebakedchickenrecipes #Instantpotchineserecipes #Instantpothoneygarlicchicken #Bestbakedchicken #Ketoinstantpotrecipes #Instantpotrecipeslowcarb #Instantpotbarbecuechicken #Honeygarlicchickenthighsinstantpot #Pressurecookerbbqchicken #Ipbbqchicken #Instantpotgroundturkeyrecipes #Instantpotchickenrecipesbbq


Ingredients

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup onion, diced
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 3 teaspoons cornstarch dissolved in 1/4 cup water
  • Sesame seeds & green onion for topping
  • Rice for serving

Instructions

  1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
  2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
  3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
  4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
  5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

recipe adapted  >>>>>  here

Sunday, March 1, 2015

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE | #Neimanmarcuschocolatechipcookies #Bestchocolatechipcookies #Easychocolatechipcookies #Cookiedesserts #Dessertrecipes #Monstercookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Gooeychocolatechipcookies #Softandchewychocolatechipcookies #Basicchocolatechipcookies #Classicchocolatechipcookies

Ingredients

  • 3/4 cup packed coconut sugar (or brown sugar if you don’t have coconut)
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil (softened)
  • 2-3 tbsp almond butter (melted)
  • 1/2 teaspoons each vanilla bean and butter extract (or 1 tsp vanilla)
  • 2 eggs
  • 1 and 2/3 cups Rice Flour (you can also use All-Purpose Gluten Free Flour mix )
  • 2 tbsp potato or arrowroot starch
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda or cream of tartar (for extra fluff)
  • dash of sea salt
  • 1 tbsp cinnamon
  • 1/2 cup dairy free dark chocolate chip (enjoy life brand is good)
  • Optional add in -> 1/2 cup gluten free cocoa granola mix (I use love grown foods)

Instructions

  1. preheat oven to 375°F. In mixing bowl, beat sugars, coconut oil, and extracts, and nut butter with mixer until smooth, then whip in the eggs until fluffy.
  2. Set aside.
  3. In another bowl, combine your the rest of your dry ingredients, and mix well.
  4. Then add in your optional granola and chocolate chips and mix again.
  5. Add your dry mix to the sugar/butter and stir all together.
  6. I then chilled in fridge for 5 minutes.
  7. Scoop onto cookie sheet and bake for 7-8 minutes or so.
  8. Let them cool after since they will be soft in the middle.

recipe adapted  >>>>>  here