Friday, December 25, 2015

Smoked Sausage and Hash Brown Casserole

Smoked Sausage and Hash Brown Casserole | #Easycrockpotmeals #Easydinnerideas #Easycrockpotrecipes #Cookingrecipes #Smokedsausagerecipeseasy #Crockpotdinners #Healthydinnerrecipes #Cabbagerecipe #Roastbeefcrockpotrecipes #Chuckroastcrockpotrecipes #Potroastslowcooker #Potroastcrockpotrecipeseasy


Ingredients

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup water
  • 1 cup whole milk
  • 2 teaspoons chicken bouillon paste*
  • 1/2 teaspoon thyme
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to tasteplus:
  • 1 32- oz. bag of hash browns defrosted
  • 14 oz. smoked sausage diced
  • 1 small onion diced
  • 1 1/2 cups grated cheddar cheese

Instructions

  1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
  2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.*Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Recipe has been adapted from >>>>>  here

Wednesday, December 16, 2015

CHOCOLATE SWISS ROLL

CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavors #Strawberrychampagnecake #Pinkchampagnecake #Englishmuffinrecipe #Dessertrecipes #Cookingrecipes

Ingredients

  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) Greek-style yogurt
  • 1 cup (100g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt
  • FOR THE FILLING
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the Cake
  2. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  3. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
  5. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
  6. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
  7. For the Filling
  8. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  9. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

recipe adapted  >>>>>  here

Monday, December 14, 2015

Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken | Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotchickenrecipes Crockpotdinner Honeygarlicchickencrockpot Porktenderloinrecipesincrockpot Porkloincrockpotrecipes Crockpotchickenrecipes Crockpotrecipesdinner Easycrockpotrecipes

Ingredients

  • 3 chicken breasts cut into bite sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup hoisin sauce
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • green onions for serving if desired
  • sesame seeds for serving if desired

Instructions

  1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
  2. Heat oil in a large skillet or wok.
  3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
  4. Add the chicken to the slow cooker.
  5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
  6. Pour the sauce onto the chicken and stir to coat the chicken.
  7. Cook on low for 2-3 hours.
  8. Serve with green onions and sesame seeds for serving, if desired.

Recipe adapted >>>>>  here

Wednesday, December 9, 2015

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce | #Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecrescentrolls #Cookingrecipes #Dinnerrecipes #Fudgeoreocheesecake #Ketoairfryerrecipes #Nobakeraspberrycheesecake #Dessertrecipes #Rasberrycheesecake #Ketoairfryerporkchops

Ingredients

  • Nonstick cooking spray
  • 4 large zucchini, sliced about 1/4 inch thick
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound lean ground turkey
  • 1 - 14 oz can tomato sauce
  • 1 - 14 oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • handful of basil, finely chopped (about 1/4 cup)
  • handful of parsley, finely chopped (about 1/4 cup )
  • 1/2 teaspoon red cayenne pepper, if desired
  • red pepper flakes, if desired
  • salt and pepper, to taste
  • For the ricotta cheese mixture:
  • 15 oz part skim ricotta
  • 1 egg white
  • 1/4 cup grated Parmesan cheese
  • 12 ounces reduced fat or part skim shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
  3. While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
  4. In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
  5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

recipe adapted  >>>>>  here

Monday, December 7, 2015

SMOKY HABANERO BARBECUE GRILLED CHICKEN WINGS

SMOKY HABANERO BARBECUE GRILLED CHICKEN WINGS | #Smokerrecipes #Bestbbqsaucerecipe #Cookingrecipes #Chickendishes #Poultryrecipes #Appetizerrecipes #Fudgeswirledoreobottomcheesecake #Chickencordonbleucasserole #Hamcasserolerecipes #Chickencordonbleupasta #Ketodessert #Cookingrecipes


Ingredients

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar (cider vinegar works too)
  • 1/4 cup packed brown sugar
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons smoked paprika (plus additional for coating chicken)
  • 1 teaspoon salt (plus additional for coating chicken)
  • 1 teaspoon fresh ground black pepper (plus additional for coating chicken)
  • 2 tablespoons avocado oil (or EVOO)
  • 2 habanero peppers, stems and seeds removed, finely chopped
  • 1/4 cup yellow onion, roughly chopped
  • 1 teaspoon minced garlic (about 1 clove)
  • about 2 pounds of chicken wing sections (1st and 2nd), around 20 pieces

Instructions

  1. For the sauce:
  2. In a small bowl, whisk together ketchup, vinegar, brown sugar, worcestershire sauce, smoked paprika, salt, and pepper. Set aside.
  3. Heat oil in a small saucepan over low-medium heat. When hot, add habanero, onion, and a pinch of salt. Cook for 6 minutes, stirring occasionally. The onions should be translucent and the edges of the peppers turning brown.
  4. Add garlic, and stir immediately. Cook for about 30 seconds, then add the barbecue sauce mixture. Stir until everything is well mixed. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
  5. Toss with cooked wings immediately, or store in an airtight container for up to 3 days. The sauce can be prepared in advance and used when needed!
  6. For the wings
  7. Light the grill and let it heat up to 425 degrees F.
  8. Lay a couple paper towel sheets on a flat surface. Place wings in a single layer on the paper towels, and use additional paper towels to pat the wings dry (see notes for more detail on my setup).
  9. Gently coat the surface of the wings with salt, fresh ground black pepper, and smoked paprika. I like to apply a light dusting of each straight from the shakers, which uses about 1/2 teaspoon for each spice. Flip the wings over and repeat with the same seasonings.
  10. Using tongs, transfer the wings in a single layer onto the grill. Close the lid and let cook for 12 minutes.
  11. Open the grill and flip each wing so the other side can cook. Close the lid and let cook for another 12 minutes. The wings should be crispy and done to your preference.
  12. Remove the wings from the grill. Place in a bowl and toss with the prepared barbecue sauce. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.

recipe adapted  >>>>>  here



Rated 4.6/5 based on 404 customer reviews

Sunday, December 6, 2015

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies | #Chocolatechipbrowniecookies #Redvelvetchocolatechipcookies #Brownieideas #Dessertrecipes #Bakingrecipes #Cookiedesserts #Dessertrecipes #Bakingrecipes #Cookiedesserts #Cookingrecipes #Browniecookies #Deliciousdesserts 

Ingredients

  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons (3/4 cup) butter, melted
  • 1 egg plus one egg yolk
  • 2 teaspoons vanilla
  • 1 tablespoon red food coloring
  • 2 cups flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
  2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.
  3. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman.
  4. Bake 12-14 minutes, or until the cookies look dry on top and are very lightly browned around the edges. Let cool five minutes before removing to a cooling rack.

recipe adapted  >>>>>  here

Friday, December 4, 2015

Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

  • 1 cup + 1 tbsp all-purpose flour, divided
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh

Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Thursday, December 3, 2015

KETO EGG ROLL IN A BOWL

KETO EGG ROLL IN A BOWL | #Ketoeggrollinabowl #Ketodinnerrecipes #Easyketomeals #Ketochineserecipes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Easydinnerrecipeshealthy #Ketoeggrollinabowl #Glutenfreerecipesfordinner #Dinnerideashealthy #Familydinnerideas #Lowcarbrecipesfordinner

Ingredients

  • 1 lb ground pork
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or tamari
  • 1 tbsp Sriracha, or to taste
  • 2 tsp rice vinegar
  • 1 small cabbage, shredded
  • 1 medium carrot, shredded
  • 1/3 cup broth or water
  • salt and pepper, to taste
  • 2-3 green onion, chopped
  • 2 tsp sesame seeds

Instructions

  1. Heat a large skillet over medium heat. Add olive oil and ground pork. Cook the pork until browned and cooked through.
  2. Add the onions, garlic, and ginger to the pan. Stir well, and cook until softened and translucent, about 5 minutes.
  3. Add sesame oil, soy sauce, Sriracha, and rice vinegar, and stir well.
  4. Add cabbage and carrot, and broth. Stir to coat. Cook, stirring regularly, for 5 minutes, until slightly softened. If you'd like more tender cabbage, cook 5 minutes more.
  5. Garnish with green onions and sesame seeds.

recipe adapted  >>>>>  here

The Best Soft and Chewy M&M'S Cookies

The Best Soft and Chewy M&M'S Cookies | #Fewingredientdessert #Cookiebarsrecipes #Easycookiesfewingredients #Dessertbars #Eggfreedessertrecipes #M&mcookierecipe #Smoresstuffedcookies #Cinnamoncrunchbananabread #M&mcookies #Fooddeserts #Bananarecipeshealthy #Desertsrecipes

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
  • 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

  RECIPE ADAPTED  >>>>>  here

Wednesday, December 2, 2015

Lemon Raspberry Bars

Lemon Raspberry Bars | #Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspberrylemonadebars #Easy #Recipes #Paleo #CreamCheeses #GlutenFree #Vegan

Ingredients

  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 Tablespoons salted butter, melted
  • 1/4 cup sugar
  • Zest of one lemon
  • Filling:
  • 2 large egg yolks
  • 1 (14 oz) can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

  1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
  3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
  4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
  5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
  6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

RECIPE ADAPTED  >>>>>  here

Tuesday, December 1, 2015

BAKED OATMEAL

BAKED OATMEAL | #Oatmealrecipeshealthy #Bakedoatmealcupshealthy #Oatsrecipeshealthy #Easybakedoatmealcups #Easybreakfastmuffins3ingredients #Bakedoatmealrecipeseasy #Healthydinnerrecipes #Bakedoatmealrecipes #Easybreakfastideas #Breakfastideashealthy #Healthylunchideas #Dairyfreerecipes


Ingredients

  • Dry ingredients:
  • 3 cups old fashioned rolled oats
  • ¾ cup brown sugar
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
  • ½ tsp salt
  • Wet ingredients:
  • 2 eggs, lightly beaten
  • 2 ½ cups milk, plus additional milk for serving
  • 1 tsp pure vanilla extract
  • 4 tbsp unsalted butter or coconut oil, melted
  • 2 cups fresh berries (larger berries chopped)

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 2 ½ quart baking dish.
  3. Combine all dry ingredients.
  4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
  5. Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
  6. Top the oats with the remaining berries.
  7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
  8. Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
  9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

Recipe has been adapted from >>>>>  here