Thursday, January 26, 2017

Sweetheart Cinnamon Rolls

Sweetheart Cinnamon Rolls | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Ingredients

  • 1 (13 ounce) refrigerated flaky cinnamon rolls with icing
  • Optional: sprinkles

Sweetheart Cinnamon Rolls | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch round cake pan with non stick cooking spray.
  3. Carefully unwind each roll into a long strip of dough, leaving center coiled.
  4. Coil the unrolled end of each strip in toward center, making two equal coils.
  5. Pull middle of strip down to make a point, forming a heart shape; pinch point.
  6. Place in pan, points toward center.
  7. Bake 13 to 15 minutes or until golden brown.
  8. Cool 5 minutes before removing to cooling rack.
  9. Spread or drizzle frosting over warm rolls.
  10. Optional: add sprinkles.

Sweetheart Cinnamon Rolls | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Holidayrecipes #Valentinesdaydesserts #Deliciousdesserts #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinessweets #Valentinedaycrafts

Recipe adapted >>>>>  here

Tuesday, January 24, 2017

Pesto Tomato and Mozzarella Stuffed Chicken Breasts

Pesto Tomato and Mozzarella Stuffed Chicken Breasts | #Dutchovenchickenrecipes #Dutchovenrecipeshealthy #Dutchovenrecipeschicken #Ketodutchovenrecipes #Dutchovenrecipesforcampingdinners #Vegetablemaindishes #Dinnerideas #Easyhealthydinner #Bakedpestochicken #Pestotomatomozzarellachicken #Ketopestochicken #Easyweeknightdinners



Ingredients

  • 4 chicken breasts
  • 8 tablespoons pesto
  • 8 slices tomato
  • 1 cup grated mozzarella cheese
  • 1/2 cup fresh spinach
  • 2 tablespoons olive oil
  • salt and pepper
  • Pesto Yogurt Dipping Sauce
  • 1/2 cup greek yogurt
  • 2 tablespoons pesto


Instructions

  1. Preheat oven to 400 degrees.
  2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
  3. Spread entire opens surface of chicken with 2 tablespoons pesto.
  4. Add 2 sliced tomatoes to half of the chicken.
  5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
  6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
  7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
  8. When olive oil is sizzling, carefully add chicken.
  9. Sear on each side for 2-3 minutes using tongs to turn.
  10. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
  11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

recipe adapted  >>>>>  here


Monday, January 23, 2017

Melt In Your Mouth (MIYM) Chicken Breasts

Melt In Your Mouth (MIYM) Chicken Breasts #Main Course#Chicken #Low_carb_meals #Keto_chicken_recipes #Chicken_thigh_recipes #Chicken_cordon_bleu #Low_carb_diet #Low_carb_chicken

Ingredients

  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 3 pounds boneless chicken breasts, trimmed of excess fat

Instructions

  1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
  2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
  3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
  4. Bake for 25-30 minutes, or until the chicken is cooked through.
  5. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
  6. Serve immediately.

recipe adapted >>>>>  here

CREAMY ITALIAN SAUSAGE SOUP

CREAMY ITALIAN SAUSAGE SOUP | #Chickentortillasoup #Groundsausagerecipesfordinner #Rainydaydinnerideas #Rainydaymeals #Rainydayrecipes #Rainydayfood

Ingredients

  • 16 ounces mild Italian sausage
  • 1/2 large yellow onion diced
  • 2 tablespoons minced garlic
  • 1 jar Barilla Marinara Sauce
  • 1/2 lb Barilla Penne Pasta
  • 2 cups chicken broth
  • 3 cups half and half, heavy cream or whole milk
  • 2 14.5 ounce cans whole tomatoes
  • 1 14.5 ounce can diced tomatoes
  • 1 tablespoons Italian seasoning
  • 3 cups shredded Gambilin Mozzerella cheese
  • 1 cup grated Parmesan cheese
  • 4 tablespoons butter

Instructions

  1. In a large pot fill with 6 cups of water and cook pasta according to package directions.
    Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
  2. Using the same pot, heat 2 tablespoon olive oil.
    Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
  3. Drain grease from sausage and set sausage aside. 
  4. Place the same pot over medium-high heat and add chicken broth, whole tomatoes - squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
  5. Add in sausage mixture, butter, 2 cups shredded Mozzarella and Parmesan cheese. Simmer over medium heat for 10-15  minutes. Stir every few minutes so that it doesn't stick to the bottom of the pan.
  6. Remove from heat. Stir in remaining shredded Mozzarella cheese.
    Stir in the pasta and serve immediately.
    I love to top the soup with a sprinkle of freshly ground black pepper and Italian seasoning.

recipe adapted >>>>>  here

Saturday, January 14, 2017

Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies | #Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierecipes #Dessertrecipes #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
  4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
  5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
  6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
  7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
  8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
  9. Allow cookies to completely cool on the baking sheet before serving.

recipe adapted  >>>>>  here

Friday, January 13, 2017

Grilled Mozzarella Sandwich

Grilled Mozzarella Sandwich #HEALTHY #SANDWICH #VEGETARIAN #Vegetarianmeals #Tomatoesrecipes #Veggiesides #Tomatozucchinibake #Meatlessmealshealthy #Veggiecasserole #Foodrecipes #Healthydinnerrecipes #Vegetarianrecipes #Quickandeasydinnerrecipes #Salmonrecipesbaked #Sandwichrecipes

Ingredients

  • For the Sandwich
  • 4 slices sourdough bread
  • 4 oz mozzarella cheese sliced
  • 1 large tomato sliced
  • 2 oz roasted red peppers jarred
  • For the Pesto
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic peeled
  • 2 tablespoons walnuts
  • 2 tablespoons grated Parmesan
  • Salt and pepper to taste
  • 1/4 cup olive oil

 

Instructions

  1. To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
  2. Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes.
  3. Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
  4. Once the cheese melts, close the sandwich, cut and serve immediately

recipe adapted >>>>>  here

Wednesday, January 11, 2017

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars | #Brownsugartoffeeblondiebars #Samoacheesecake #Snickerdoodleblondiebars #Samoacheesecakerecipe #Sweetrecipes #Eatdessert #Fewingredientdessert #Lemoniesrecipe #Shortbreadtoffeecookiebars #Easycookiesfewingredients #Easybarrecipes #Dessertrecipes

Ingredients

  • For the crust:
  • 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
  • 1/2 cup Fisher chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the cheesecake filling:
  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • For the snickerdoodle layer:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup Fisher chopped pecans
  • For the topping:
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
  5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Coconut Tofu with Spicy Sauce

Coconut Tofu with Spicy Sauce | #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastideas #Strawberryfrenchtoastbake #Frenchtoastcasseroleeasy #Asiantofurecipes #Generaltsotofueasy #Friedtofurecipes #Vegetarianveganrecipes #Veganeating #Vegandishes

Ingredients

  • 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
  • 1/4 cup all purpose flour
  • 1/4 cup almond milk
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup sweetened coconut flakes
  • 1/2 cup vegetable oil for pan frying
  • Salt and pepper to taste
  • For the Spicy Sauce
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Sriracha
  • 1/4 teaspoon ginger

Instructions

  1. For the Coconut Tofu
  2. Whisk milk and egg in a small bowl to make an egg wash.
  3. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
  4. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
  5. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.
  6. For the Spicy Sauce
  7. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Tuesday, January 10, 2017

The Best Homemade Cinnamon Rolls Ever!

The Best Homemade Cinnamon Rolls Ever! | #Easycinnamonrolls #Thebesthomemadecinnamonrollsever #Homemadecinnamonrolls #Dessertrecipes #Cookingrecipes #Bakingrecipes #Dessertrecipes #Bakingrecipes #Homemadedesserts #Pauladeencinnamonrolls #Foodrecipes #Copycatrecipes

Ingredients

  • Dough
  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour
  • Filling
  • 1/2 cup salted butter melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • Glaze
  • 4 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
  7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

recipe adapted  >>>>>  here

Monday, January 9, 2017

Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies | #Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

  • Cookies :
  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (103g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature*
  • 3/4 cup (185g) creamy peanut butter*
  • 1 teaspoon pure vanilla extract
  • 18 Reese’s Miniature Peanut Butter Cups, unwrapped
  • Drizzle :
  • 1 cup (180g) semi-sweet chocolate chips
  • 2 teaspoons creamy peanut butter

Instructions

  1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
  3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
  4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
  5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
  6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
  7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Thursday, January 5, 2017

Super Easy Egg Keto Breakfast Muffins



Super Easy Egg Keto Breakfast Muffins | #Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole



Ingredients

  • 10 Eggs
  • 6 Ounces (1/2 Package) Turkey Bacon
  • 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
  • 1/3 Cup Sharp Grated Cheddar Cheese
  • 1 Green Bell Pepper
  • 1/4 Cup Green Onion
  • Butter
  • Salt & Pepper


Instructions

  1. Preheat oven to 375
  2. Fry bacon & allow it to cool.
  3. Rinse the spinach & dice bell pepper & onion.
  4. Use the butter to grease a 12 cup muffin tin.
  5. If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
  6. Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
  7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
  8. If you are late already, go ahead & start adding your ingredients.
  9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
  10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
  11. Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
  12. Bake for 15 minutes!

Recipe adapted >>>>>  here



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