Friday, September 23, 2016

Apple Pie Tacos

Apple Pie Tacos | #Easyapplepie #Applerecipeseasy #Applesnacks #Miniapplepies #Appletacosrecipes #Applepietacosrecipes #Applepietacosrecipes #Applepiedesserts #Appletacosdesserts #Dessertrecipes #Eatdessert #Sweetrecipes


  • 5 flour tortillas, 8-inch is ideal
  • 4 tbsp unsalted butter, divided
  • 3/4 cup sugar, divided
  • 3 tsp cinnamon, divided
  • 4 Granny Smith apples, peeled, cored and chopped
  • 1 tbsp lemon juice, fresh squeezed
  • 1/4 cup caramel sauce, optional
  • whipped cream, optional


  1. Preheat oven to 400F degrees. Set aside a 12-cup muffin pan.
  2. Cut 4-5 circles from each tortilla using a circular cookie cutter until you have ~25 total. Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar and 1 tsp cinnamon. Toss until coated.
  3. Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups according to the video. Bake 6 minutes.
  4. Meanwhile, mix the chopped apples with lemon juice and the remaining sugar and cinnamon. Saute in a frying pan over medium heat with the remaining butter until soft.
  5. Remove tacos from oven and spoon apple mixture into them. Then top with caramel sauce and whipped cream. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Thursday, September 22, 2016

Peanut Butter & Chocolate Scones (Low Carb and Gluten-Free)

Peanut Butter & Chocolate Scones (Low Carb and Gluten-Free) | #Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummyfood #Cakerecipes #Ketodietrecipes #Gingerbreadscones #Peanutbutterchocolatechipscones #Keylimescones #Peanutbuttersconesrecipe #Sconesrecipeeasy3ingredients #Peanutbutterdrizzle


  • 2 cups almond flour
  • 3/4 cup peanut flour
  • 1/2 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/3 cup sugar-free chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 2 large eggs
  • 2 tbsp cream
  • 1 tsp vanilla
  • 2 tbsp creamy peanut butter
  • 1 oz sugar-free dark chocolate


  1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
  3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
  4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
  5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
  6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
  7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
  8. Stir to combine and then drizzle over scones. Let set 10 minutes.

RECIPE ADAPTED  >>>>>  here

Rated 4.9/5 based on 623 customer reviews

Friday, September 9, 2016


BEST EVER STARBUCKS PUMPKìN SCONES | #Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts


  • 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
  • 1 egg
  • 1/4 cup whìppìng cream
  • 2 cups all purpose flour
  • 1/3 cup whìte sugar
  • 1 tablespoon bakìng powder
  • a pìnch of salt
  • 1 teaspoon ground cìnnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspìce
  • 1/4 teaspoon ground gìnger
  • 1/4 teaspoon ground cloves
  • 1/3 cup cold, unsalted butter
  • For the glaze:
  • 2 cups powdered sugar
  • 2-3 tablespoons whìppìng cream
  • 2 pìnches ground cìnnamon
  • 1 pìnch each of ground cloves and ground nutmeg


  1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
  2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
  3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
  4. Cut the cold butter ìnto cubes and add to the flour mìxture.
  5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
  6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
  7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
  8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
  9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
  10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
  11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
  12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
  13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
  14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
  15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
  16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
  17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe adapted >>>>>  here

Wednesday, September 7, 2016

The Pioneer Woman Meatloaf

The Pioneer Woman Meatloaf | #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Caesarchicken #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Meatloafrecipespioneerwoman #Classicmeatloafrecipes #Dinnerideasfamily #Dinnerrecipesforfamilymaindishes #Meatloafrecipeseasyclassic #Meatloafrecipeshealthy 


  • Meatloaf:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup Parmesan Cheese freshly grated
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Parsley minced
  • 4 whole Eggs Beaten
  • 12 slices Thin/regular Bacon
  • Sauce:
  • 1+1/2 cups Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • 1 dash Tabasco sauce


  1. Preheat the oven to 350 degrees.
  2. Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
  3. Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become tougher and lose some flavor.
  4. Form the meat into a loaf and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make for easier cleanup.
  5. Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to help support the shape of the loaf. I like to line them so that they are touching, but not overlapping so that you can easily slice in between each piece of bacon when it’s cooked.
  6. Combine the sauce ingredients and brush 1/3 of it over the meatloaf.
  7. Bake the meatloaf for 45 minutes on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 minutes.
  8. Remove from the oven and let it sit for 10 minutes prior to slicing, letting it rest allows the juices to absorb back into the meat, cutting in too early will cause the juice to run out of the loaf.
  9. Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

recipe adapted >>>>>  here

Monday, September 5, 2016

Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes | #Dinnerideas #Quickandeasydinnerrecipes #Creamybeefandshells #Pastadishes #Hamburgermeatrecipes #Pastarecipes #Stuffedbellpeppers #Dinnerideas #Foodrecipesvideos #Slowcookerrecipes #Healthydinnerrecipes #Dessertrecipes


  • 4 medium russet potatoes, washed well and dried
  • 1 teaspoon olive oil
  • 3 and 1/2 tablespoons salted butter, very soft
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon chives
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups cooked broccoli, chopped, divided
  • 2 cups cheddar cheese, shredded, divided


  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Recipe adapted >>>>>  here

Sunday, September 4, 2016


CASHEW CHICKEN LETTUCE WRAPS | #Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #Healthyfood #Breadedzucchinisticks #Healthylunch #Zucchinisticksbaked #Cashewchickenlettucewraps #Healthyappetizers


  • 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
  • 4 tablespoons oyster sauce
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil or olive oil
  • 2 cloves garlic minced or grated
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon chili paste
  • 1/3 cup (50 grams) raw cashews
  • 8 Boston lettuce leaves
  • Toppings (optional): thinly-sliced basil, sesame seeds


  1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
  2. Let the chicken marinate for 10 minutes.
  3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
  4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
  5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
  6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
  7. Enjoy!

recipe adapted  >>>>>  here