Thursday, October 26, 2017

Delicious almost NO CARB pizza recipe

Delicious almost NO CARB pizza recipe | #Ketocabbagerecipes #Mexicancabbage #Chickenphillycheesesteak #Lowcarbeating #Ketodietrecipes #Ketogenicrecipes #Ketotacoshells #Ketosheetpanpizza #Ketominiwafflemakerrecipes #Ketotortillas #Chafflesrecipe #Chafflerecipeketocheese

Ingredients

  • For the crust
  • 1 8 oz. package of full fat cream cheese (room temp.)
  • 2 eggs
  • Freshly ground black pepper
  • Garlic powder
  • 1/4 cup grated parmesan cheese
  • For the pizza
  • 1/2 cup jarred marinara sauce*
  • A pinch of cayenne pepper
  • 1/2 teaspoon oregano
  • 1 cup shredded mozzarella cheese
  • Sauteed pepperoni
  • Garlic powder

Instructions

  1. For the crust
  2. Preheat oven to 350.
  3. Butter a 9×13 baking dish (or line the dish with parchment paper)
  4. Blend cream cheese and eggs and season with pepper & garlic powder
  5. Add parmesan cheese and stir until combined
  6. Pour into buttered baking dish (or over parchment paper)
  7. Bake for 17 minutes or until golden brown
  8. Let crust cool for 10 minutes before adding toppings
  9. For the pizza
  10. After crust is cooked, raise oven to 400 degrees
  11. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
  12. Top crust with marinara and spread evenly
  13. Top with mozzarella cheese
  14. Add toppings
  15. Bake for 8 minutes or until cheese is bubbly

recipe adapted  >>>>>  here

Friday, October 13, 2017

Chocolate Chip Salted Caramel Cookies

Chocolate Chip Salted Caramel Cookies | #Saltedcaramelchocolatechipcookies #Redvelvetcookies #Cookieideas #Dessertrecipes #Cookiedesserts #Smoresstuffedcookies #Fooddeserts #Saltedcaramelchocolatechipcookies #Sprinklecookies #Desertsrecipes #Marshmallowcookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, plus 1 egg yolk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup caramel bits, or soft caramel candies cut into small pieces
  • 1 – 2 tablespoons coarse sea salt

Instructions

  1. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
  2. Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel bits.
  3. Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
  4. Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

recipe adapted >>>>>  here

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan)

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan) | #Veganputtanesca #Cookingrecipes #Dessertrecipes #Healthyrecipes #Vegansweets #Veganbaking #Nocarbdiets #Ketosnacks #Lowcarbdesserts #Ketodiet #Lowcarbsweets #Ketodietrecipes



Ingredients

  • For the non-keto version
  • 1 cup chocolate chips of choice
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
  • For the keto version
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
  • 1 serving sweetener of choice * See notes


Instructions

  1. Line an 18-count mini muffin tin with mini muffin liners and set aside. Alternatively, prepare a silicone mold.
  2. Melt your chocolate chips (or prepare your keto chocolate). Evenly distribute between the cups and refrigerate until firm.
  3. Prepare your coconut butter filling. Mix the melted coconut butter with banana extract- Ensure it is mixed well. Remove firm chocolate cups and evenly distribute the coconut butter filling amongst the cups. Refrigerate.
  4. Prepare extra chocolate chips/keto chocolate and top the chocolate cups.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 230 customer reviews

Monday, October 9, 2017

The Best French Toast Ever

The Best French Toast Ever | #Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchideas #Crackerbarrelfrenchtoastrecipe #Germanpancakes #Blueberrymuffins #Hashbrowncrustedquichewithsausage #Robertirvinefrenchtoast #Ovenpancake #Blueberryrecipes


Ingredients

  • 1/2 teaspoon salt
  • 16 thick slices Challah, Brioche, or Texas Toast
  • 2 1/2 cups milk
  • 3 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 7 large eggs
  • 1/2 cup all-purpose flour

Instructions

  1. Whisk milk and eggs together in a large mixing bowl.
  2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
  5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

recipe adapted >>>>>  here

Friday, October 6, 2017

Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna | #Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert



Ingredients

  • 1 (3.4 oz) box instant butterscotch pudding
  • 2 cups + 3 Tablespoons milk, divided
  • 8 ounces cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (8 oz) tub whipped topping, divided
  • 24 Nutter Butter cookies
  • 7 fun-sized Butterfingers bars, chopped*
  • Melted peanut butter*


Instructions

  1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
  3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
  4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.

recipe adapted  >>>>>  here


Best Fudgy Keto Brownies

Best Fudgy Keto Brownies | #Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour



Ingredients

  • 1/2 cup almond flour
  • 3 eggs at room temperature
  • 12 tbsp unsalted butter softened
  • 1/4 cup dark cocoa powder
  • 2 oz dark chocolate
  • 3/4 cup erythritol
  • 1/2 tsp baking powder


Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
  3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
  4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
  5. In a big bowl beat the crack the eggs and beat them with the mixer.
  6. Add the butter and chocolate mixture and continue mixing.
  7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
  8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here



Rated 4.5/5 based on 544 customer reviews

Tuesday, October 3, 2017

Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms | #Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencornchowdercrockpot #Steaksoupcrockpot #Cowboysoup #Crockpotchickenbroth #Slowcookerchickenbroth #Steakandalesoupwithmushrooms #Steakandalesoupcrockpot #Steaksouprecipes

Ingredients

  • • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
  • • Salt
  • • Black pepper
  • • 4 tablespoons flour, divided use
  • • 2 tablespoons butter
  • • 2 tablespoons avocado (or olive) oil
  • • 2 small white onions, quartered and sliced
  • • 16 ounces (1 pound) sliced mushrooms
  • • 4 cloves garlic, pressed through garlic press
  • • 1 teaspoon Italian seasoning
  • • 1 cup ale
  • • 6 cups beef stock, hot
  • • 1 tablespoon chopped flat-leaf parsley
  • • 1 teaspoon fresh thyme leaves

Instructions

  1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
  2. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
  3. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
  4. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
  5. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
  6. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
  7. -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

Recipe adapted >>>>>  here

Easy Chicken Stir Fry Recipe

Easy Chicken Stir Fry Recipe | #Chickenandgreenbeanstirfry #Chickendinnerrecipeshealthy #Greenbeanrecipes #Stirfryrecipes #Chinesefoodrecipes #Cookingrecipes #Easychickenrecipes #Easychickenstirfry #Stirfryrecipeschicken #Easychickenstirfryrecipes #Stirfrysauce #Healthydinnerrecipeschicken



Ingredients

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced
  • Stir Fry Sauce
  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes


Instructions

  1. Stir Fry Sauce
  2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  7. Add chicken back into the skillet and stir to combine.
  8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  9. Bring to a boil, stirring occasionally, and let boil for one minute.
  10. Serve with rice and/or chow mein if desired.

recipe adapted  >>>>>  here



Rated 4.3/5 based on 280 customer reviews

Monday, October 2, 2017

SUPER MOIST VANILLA CAKE

SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla

Ingredients

  • 2 3/4 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter softened
  • 6 tablespoons Vegetable Oil
  • 1 1/2 cups Granulated Sugar
  • 3 Eggs
  • 2 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk

Instructions

  1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
  2. In a bowl, sift the flour, salt, and baking powder
  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
  4. Add the oil and vanilla. Keep on mixing
  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
  10. Cakes will be easier to frost after they are completely cooled 

recipe adapted >>>>>  here

Sunday, October 1, 2017

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS | #Grillableveggieburger #Grillableblackbeanburger #Chickpeastirfry #Veganburgerrecipe #Grilledveggieburger #Vegangrillingrecipes #Hempseedranch #Cookingrecipes #Vegetarianrecipes #Veganfoods #Healthyrecipes #Veganeating

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 1 1/2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons bread crumbs, gluten free or regular
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons coconut sugar, or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
  • Optional toppings: Creamy Lime Slaw (recipe linked above)

Instructions

  1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
  2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
  3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
  4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

recipe adapted >>>>>  here