Monday, December 31, 2018

Heaven on Earth Cake

Heaven on Earth Cake | #Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes


Ingredients

  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Instructions

  1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake.
  5. Place the remaining 1/2 of the cake on top of pie filling.
  6. Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Sunday, December 30, 2018

Keto Avocado Brownies Recipe



Keto Avocado Brownies Recipe | #Ketobrownieseasy #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketosweetseasy #Lowcarbdessertrecipes #Lowcarbbrownieseasy #Ketoavocadobrownies #Ketosweetseasy #Avocadoketorecipes #Ketomugcheesecake #Greekyogurtcarrotcake #Ketomugbrownie



Ingredients

  • 250 g avocado (1 cup mashed)
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 3 tbsp refined coconut oil (or butter, ghee, shortening, lard)
  • 2 eggs
  • 100 g lily's chocolate chips (1/2 cup (melted))
  • Dry Ingredients
  • 90 g blanched almond flour (3/4 cup (For Nut Free See Note *2))
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 ml erythritol (See Sweetener Note *1)
  • 1 tsp stevia powder (See Sweetener Note *1)


Instructions

  1. Preheat the oven to 180C/350F.
  2. In a separate bowl, combine the dry ingredients together and whisk together.
  3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
  4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
  5. Add the dry ingredients to the food processor and mix until combined.
  6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
  7. Take out of the oven, let it cool completely before slicing into 12 pieces.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, December 27, 2018

Keto Dakota Chicken

Keto Dakota Chicken | #Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesforfamily #Ketochickenrecipes #Lowcarbrecipesfordinner #Ketocasserolerecipes #Ketomexicancasserole #Easylowcarbrecipes #Ketodakotachicken

Ingredients

  • 1 boneless skinless Chicken Breast
  • 2 tbs Dijon Mustard
  • 4 slices Bacon
  • 3 Mushrooms
  • 1/4 cup Cheddar Cheese
  • 1/4 cup Monterey Jack Cheese

Instructions

    Prep
  1. In a bowl coat chicken in Dijon Mustard set aside or put in fridge over night
  2. Cooking
  3. Add bacon to a cold cast iron pan or skillet turn stove to medium heat cook until crispy
  4. Remove bacon and set aside to cool
  5. In same skillet with the bacon grease add the chopped mushrooms and saute until browned and tender
  6. Remove mushrooms and set aside
  7. Place marinated chicken in hot skillet for 5 minutes flip and cook 3 more mins
  8. Top chicken in skillet with a little bit of cheese then crumble some bacon and top with mushrooms then add remaining cheese on top and cover until melted.
  9. Enjoy!

Recipe has been adapted from >>>>>  here

Creamy Garlic Chicken Breast Recipe

Creamy Garlic Chicken Breast Recipe | #Chickenbreast #Bakedchickenrecipes #Quickandeasydinnerrecipes #Ketochickenrecipes #Easydinnerrecipesforfamily #Chickendinnerrecipes #Flavorfulchickenrecipes #Creamofmushroomchicken #Creamygarlicchickenrecipes #Garlicchickencrockpot #Bakedchickenrecipes

Ingredients

  • For The Chicken:
  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper
  • For The Sauce:
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

Instructions

  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

recipe adapted >>>>>  here

Tuesday, December 25, 2018

The Best Pork Chop Marinade

The Best Pork Chop Marinade | #Bbqporkchopsinoven #Porkchoprecipesbaked #Easyporkchopmarinadeforgrill #Bakedporkchoprecipes #Ovenbakedporkchops #Easyporkchoprecipesinoven #Bbqideas #Bbqpineapple #Pineappleonthegrill #Cookingrecipes #Bbqrecipes #Meatrecipes

Ingredients

  • 4 bone-in pork chops
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 5 cloves crushed garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place pork chops into a resealable plastic bag.
  2. In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.
  3. Pour over the pork chops in the plastic bag. Seal and place in the refrigerator for 2 to 8 hours.
  4. To cook, Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
  5. Sear the pork chops for 2 minutes on each side.Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
  6. Let rest 5 to 10 minutes before serving.

recipe adapted  >>>>>  here

Monday, December 24, 2018

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms | #Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets

Ingredients

  • 2 pounds mushrooms
  • 1 tablespoon oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste

Instructions

  1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Balsamic Soy Roasted Garlic Mushrooms | #Healthygrains #Healthyeating #Quinoabowlrecipes #Ricebowls #Freezermealswithshoppinglist #Healthybowlrecipes #Horseradishcreamsauce #Asiangreenbeans #Stirfrygreenbeans #Healthyrecipes #Cookingrecipes #Nocarbdiets 

    recipe adapted >>>>>  here

    Friday, December 21, 2018

    WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD

    WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD | #WHOLEWHEAT #CINNAMON #CRUNCH #BANANA #BREAD Whole Wheat Cinnamon Crunch Banana Bread #bananabread #bread #breakfast #bunch #cinnamon #Dessertrecipes #Sweetbread #Breakfastbreads #Cookingrecipes #Loafbread #Quickbread #Dessertrecipes #Breakfastbreads #Brunchrecipes #Sweetbread #Healthybreakfast #Healthyrecipes



    Ingredients

    • WET INGREDIENTS
    • 2 large eggs
    • 1 cup mashed bananas
    • 3/4 cup sugar
    • 1/3 cup oil
    • 1/2 cup Greek yogurt
    • DRY INGREDIENTS
    • 1 3/4 cups whole wheat flour
    • 1/4 cup cornstarch or more whole wheat flour
    • 2 teaspoons cinnamon
    • 1.5 teaspoons baking powder
    • 1/4 teaspoon salt
    • FOR THE CRUMB TOPPING
    • 1/2 cup flour plain or whole wheat
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/4 cup butter


    Instructions

    1. Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
    2. Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
    3. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form.
    4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
    5. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

    recipe adapted >>>>>  here


    Monday, December 17, 2018

    Monster Cookie Dough Cupcakes

    Monster Cookie Dough Cupcakes | #Monstercookiedip #Birthdaycupcakes #Dessertrecipes #Cupcakecakes #Bakingrecipes #Deliciousdesserts #Dessertrecipes #Nobakedesserts #Birthdaytreats #Birthdaydessertideas #Monstercookiedip #Ediblesugarcookiedoughrecipe

    Ingredients

    • Cupcakes:
    • ¼ cup butter, softened
    • ½ cup creamy peanut butter
    • 1 cup sugar
    • 2 whole eggs
    • 2 teaspoons vanilla extract
    • 1½ cups flour
    • 1¼ teaspoon baking powder
    • ⅓ cup milk
    • 1 cup semi sweet chocolate chips
    • Cookie Dough Frosting:
    • 8 oz. cream cheese, softened (don't use reduced fat or fat free!)
    • ½ c. butter, softened
    • ½ c. creamy peanut butter
    • 1- 2 c. powdered sugar
    • 3 Tbsp. brown sugar
    • 3 Tbsp. all purpose flour
    • 1 tsp. vanilla
    • 1 c. oats
    • ¾ bag plain mini M&Ms
    • ¾ cup mini or regular semi-sweet chocolate chips

    Instructions

    1. Preheat oven to 350º.
    2. Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
    3. Then, stir in the chocolate chips with a spoon or spatula.
    4. Fill each cupcake liner about ⅔ full of batter.
    5. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
    6. Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
    7. Mix in the brown sugar, flour, vanilla, and oats.
    8. Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
    9. Finally add the M&Ms and Chocolate chips, mix well.
    10. Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

    Recipe adapted >>>>>  here

    Thursday, December 13, 2018

    Triple Vanilla Brownies

    Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla




    Ingredients

    • For the brownies:
    • 1/2 cup butter
    • 1 (12ounce) bag white chocolate chips
    • 1 1/4 cup flour
    • 3/4 cup sugar
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 3 eggs
    • For the glaze:
    • 3 cups powdered sugar
    • 6 tablespoons butter, softened
    • 1 teaspoon vanilla
    • 1/2 teaspoon almond extract*
    • 3 tablespoons milk or water


    Instructions

    1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
    2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
    3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
    4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
    5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
    6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

    recipe adapted >>>>>  here


    Wednesday, December 12, 2018

    Paleo Whole30 Sausage Gravy

    Paleo Whole30 Sausage Gravy | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Paleowhole30 #Realfoodrecipes #Glutenfreerecipes #Ketopepperonichips #Whole30salmoncakes #Ketosnackseasy #Whole30salmoncakes #Ketorecipessnacks



    Ingredients

    • 1 pound breakfast sausage make sure there is no added sugar
    • 1 teaspoon dried sage
    • 1 teaspoon fennel seed
    • 3 tablespoons fat of choice if needed
    • 1 tablespoon almond flour
    • 2 tablespoons tapioca flour
    • 2 1/2-3 cups almond milk
    • 4 medium organic russet potatoes diced and pan fried


    Instructions

    1. In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
    2. Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
    3. Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
    4. Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
    5. Mix the sausage back in and serve immediately over potatoes.

    RECIPE ADAPTED  >>>>>  here



    Rated 4.7/5 based on 637 customer reviews

    Thursday, December 6, 2018

    Crazy Good Beef And Broccoli

    Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

    Ingredients

    • 1 pound flank steak sliced into 1/4 inch thick strips
    • 5 cloves garlic minced
    • 3 cups small broccoli florets
    • 2 tablespoons corn starch
    • 1/2 cup beef stock
    • 1 tablespoon canola oil
    • For the sauce:
    • 2 teaspoons corn starch
    • 1/4 cup brown sugar
    • 1/2 cup low sodium soy sauce

    Instructions

    1. Toss sliced beef in a large bowl with corn starch.
    2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
    3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
    4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
    5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
    6. Serve beef and broccoli over cooked white rice.

    Recipe adapted >>>>>  here

    Sunday, December 2, 2018

    Samoa Doughnuts and Doughnut Holes

    Samoa Doughnuts and Doughnut Holes | #Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bakedstrawberrydonutrecipes #Dessertrecipes #Doughnutrecipe #Bakeddoughnuts #Deliciousdonuts #Sweetbread

    Ingredients

    • 1 ¼ cups milk, heated to 110°F
    • 2 ¼ teaspoons (one package) active dry yeast
    • 2 eggs
    • 8 tablespoons (1 stick) butter, melted and cooled
    • 1/4 cup granulated sugar
    • 1 teaspoon salt
    • 4 ¼ cups all-purpose flour, plus more for rolling out the dough
    • 2 quarts canola oil
    • 4 ½ cups shredded sweetened coconut
    • 22 ounces soft caramels
    • 3 tablespoons milk
    • 1/2 teaspoon salt
    • 8 ounces dark chocolate chips
    • 1 cup confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1 cup heavy cream
    • 1 tablespoon unsalted butter
    • Stand mixer

    Instructions

    1. In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.
    2. Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.
    3. Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.
    4. Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.
    5. Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
    6. Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes. Transfer donuts to a wire rack to drain.
    7. Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.
    8. Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water. Cook, stirring constantly, until the caramels are melted. Remove from heat.
    9. Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.
    10. Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.
    11. Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

    recipe adapted >>>>>  here

    Saturday, December 1, 2018

    RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

    RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY |  #RIDICULOUSLY #TENDER #BEEF #TIPS #MUSHROOM #GRAVY #Crockpot_meals #Beef_tips_crock_pot_recipes #Slow_cooker_recipes #Instant_pot_recipes_healthy_family #Crockpot_chicken_recipes #Instant_pot_recipes_videos #Buddah_bowl #Cooking_recipes #Yummy_food #Ethnic_recipes #Crockpot_recipes #Meat_dishes

    Ingredients

    • 3 tablespoons butter
    • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
    • 2 tablespoons all-purpose flour
    • 1 onion, diced
    • 8 ounces baby Bella mushrooms, cut into thick slices
    • 1 ½ teaspoon EACH: garlic powder AND sugar
    • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
    • 1 tablespoon Worcestershire sauce
    • 1 large bay leaf
    • ½ cup pepperoncini peppers, thinly sliced
    • 1 ½ – 2 cups low sodium beef stock (see directions)
    • 2 tablespoons cornstarch (mixed with a few tablespoons of water)

    Instructions

    1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
    2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
    3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

    recipe adapted >>>>>  here

    Thursday, November 29, 2018

    Butterscotch Lush Recipe


    Butterscotch Lush Recipe | #Weightwatchersfreestyle #Weightwatcherstatertotcasserole #Wwdesserts #Weightwatchersmeals #Wwfreestylerecipes #Weightwatcherslemoncake #Butterscotchpie #Butterscotchlushdessert #Pineapplecake #Lushdessertrecipes #Butterscotchpuddingrecipes #Butterscotchlushrecipe

     

     

    Ingredients

    • Graham Cracker Crust ~
    • 1.5 cup graham crackers, crushed
    • 1 stick butter (1/2 cup), melted
    • 1/2 cup sugar
    • Cream Cheese Layer ~
    • 1 package (8 oz) cream cheese, softened
    • 2 cups heavy cream
    • 1/4 cup sugar
    • Pudding Layer ~
    • 2.5 cups milk
    • 2 small packages butterscotch instant pudding
    • Whipped Cream Layer ~
    • 1 cup heavy cream
    • 3 Tbls powdered sugar
    • Toppings (optional) ~
    • Butterscotch ice cream topping
    • Chocolate bar, shaved

       

      Instructions

      1. Graham Cracker Crust ~
      2. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
      3. Press mixture into the bottom of a 8x8 baking dish. Bake for 15 minutes.
      4. Cream Cheese Layer ~
      5. Use a hand mixer to beat cream cheese and sugar until fluffy.
      6. Add in 2 cups heavy cream and beat until stiff peaks form.
      7. Layer over cooled graham cracker crust.
      8. Pudding Layer ~
      9. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can't pour or smooth your pudding layer.
      10. Spread over cream cheese layer.
      11. Whipped Cream Layer ~
      12. Beat heavy cream and powdered sugar, until it forms soft peaks.
      13. Spread over pudding layer.
      14. Chill 4 hours in the refrigerator, or until set.
      15. Toppings (optional) ~
      16. Drizzle warmed butterscotch topping across the top.
      17. Sprinkle with shaved chocolate pieces.

      recipe adapted >>>>>  here

       

       

      Wednesday, November 28, 2018

      Chicken Lombardy

      Chicken Lombardy | #Chickenlombardyrecipes #Bestrecipes #Creamofmushroomsouprecipeswithchicken #Boneinchickenrecipes #Peachbasilchicken #Cookingrecipes #Bakedchickenrecipes #Lowcarbchicken #Easylowcarbrecipes #Lowcarbrecipesfordinner #Lowcarblunchideas #Lowcarbdiet

      Ingredients

      • 8 oz pkg sliced baby bella mushrooms
      • 2 tbsp butter, melted
      • 3 large boneless, skinless chicken breasts
      • 1/2 cup flour
      • 1/3 cup butter
      • 1/2 cup chicken broth
      • 1/4 cup Marsala wine
      • salt & pepper, to taste
      • 1/2 tbsp corn starch + 1 tbsp water
      • 1/2 cup shredded mozzarella cheese
      • 1/2 cup shredded Parmesan cheese
      • 2-3 green onions, thinly sliced

      Instructions

      1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
      2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
      3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
      4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
      5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
      6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
      7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
      8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
      9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
      10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

        Recipe adapted >>>>>  here

      Tuesday, November 27, 2018

      Mango and Pineapple Cupcakes

      Mango and Pineapple Cupcakes | #Pinacoladacake #Thumbprintcookies #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Cakedesserts #Swedishmeatballseasyfrozen #Chocolatechipbrowniecookies #Brownieideas #Dessertrecipes #Cookingrecipes #Veganrecipes

      Ingredients

      • For the cupcakes:
      • 1 stick (113g) unsalted butter OR Stork baking spread*, at room temperature
      • 1 cup (200g) caster/white sugar
      • 2 large eggs
      • 1 1/2 cups (210g) plain/all-purpose flour
      • 2 tsp baking powder
      • Pinch of salt, ONLY if using unsalted butter
      • 3/4 cup (270g) mango pulp/purée
      • 12 tsp pineapple crush, drained and squeezed dry in kitchen paper
      • For the frosting:
      • 2 sticks (226g) unsalted butter, at room temperature
      • 2 1/2 cups (300g) icing/powdered sugar
      • 2-3 tbsp mango pulp/purée
      • Pinch of salt
      • Sprinkles to decorate, optional

      Instructions

      1. Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
      2. Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
      3. Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
      4. Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
      5. Add in the mango pulp and continue to mix on low until the mixture comes together, then turn the speed up to medium for 30 seconds to make sure everything is smooth and well combined.
      6. Divide the mixture between your liners, I use a 2tbsp cookie scoop to ensure even cupcakes. Fill the liners 3/4 of the way up.
      7. Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
      8. Transfer the cupcakes to a wire rack to transfer as quickly as possible as I find if you leave them in the pan, the liners peel away from the sides of the cupcakes.
      9. Leave to cool completely, then use a small knife or a cupcake corer to cut the middle out of the cupcakes. Trim the cores down so they're about 1/4 inch thick and leave to one side to use as tops.
      10. Place 1tsp of pineapple crush into the centre of each cupcake and then place one of your core tops on top of the pineapple.
      11. Make the frosting: Place butter and icing sugar into a large bowl, or the bowl of your stand mixer, and mix on low until the sugar starts to combine with the butter, then turn the speed up to medium.
      12. Once there are no bits of sugar visible, add in the salt and 2tbsp of mango pulp, then continue to mix on medium speed. If you need another 1tbsp of mango pulp, add this now. Then turn the speed up to high and beat the frosting until it's light and fluffy. It should hold its shape, but be able to be piped!
      13. Fit an open star nozzle to a piping bag and half fill the bag with frosting. Pipe a swirl onto each cupcake and then top with sprinkles, if desired.
      14. Mango and Pineapple Cupcakes will keep in an airtight container, in the fridge, for 3 days.

      recipe adapated >>>>>  here

      Monday, November 26, 2018

      Lemon Butter Chicken Breasts

      Lemon Butter Chicken Breasts | #Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chickenpiccata #Easydinnerideas #Easychickenrecipes #Chickenbreast #Dinnerideaschicken #Lemonchickenpasta

      Ingredients

      • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
      • ½ cup all-purpose flour
      • ½ teaspoon salt
      • 2 teaspoons lemon pepper seasoning
      • ⅓ cup butter
      • 2 lemons, sliced
      • 2 tablespoons lemon juice
      • Hot cooked rice or pilaf (optional)

      Instructions

      1. Step 1
      2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
      3. Step 1
      4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

      Recipe adapted >>>>>  here

      Saturday, November 17, 2018

      The Best Homemade Chocolate Rolls Recipe

      The Best Homemade Chocolate Rolls Recipe | #Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes




      Ingredients

      • dough
      • 1 cup milk, lukewarm (240ml)
      • 1/4 cup granulated white sugar (50g)
      • 1 tbsp active dry yeast (9g)
      • 2 large eggs, room temperature
      • 1/4 cup butter, melted (56g)
      • 1 tsp salt
      • 3 3/4 to 4 cups all-purpose flour (450-480g)
      • filling
      • 1/2 cup brown sugar (100g)
      • 2 tbsp unsweetened cocoa powder
      • 2 tsp cinnamon
      • 6 tbsp butter, softened (85g)
      • 1 cup semi-sweet chocolate, chopped or chips (175g)
      • frosting
      • 1/8 cup butter, room temperature (28g)
      • 1/4 cup cream cheese, room temperature (56g)
      • 1 cup powdered sugar (120g)
      • 1/4 cup unsweetened cocoa powder (21g)
      • 1-2 tbsp milk


      Instructions

      1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
      2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
      3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
      4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
      5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
      6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
      7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

      recipe adapted  >>>>>  here


      Friday, November 16, 2018

      KETO PEANUT BUTTER CHEESECAKE BITES

      Keto Peanut Butter Cheesecake Bites #Ketofatbombscreamcheese #Ketofatbomseasy3ingredients #Ketosnacks #Ketocheesecakeballs #Lowcarbsnacks #Fatballs #Highfatketosnacks #Ketodietrecipes #Lowcarbketo #Ketogenicrecipes #Ketorecipeseasy #Ketodessertrecipes

       

      Ingredients

      • 8 oz cream cheese, softened
      • 1/4 cup powdered erythritol
      • 1 tsp vanilla extract
      • 1/4 cup heavy whipping cream
      • 1/4 cup peanut butter
      • 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
      • 2 tsp coconut oil

      Instructions

      1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
      2. Mix in peanut butter and vanilla extract until fully combined, set aside
      3. Melt chocolate and mix with coconut oil
      4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
      5. Repeat previous step and freeze for 10 minutes
      6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
      7. Top cups with chocolate to cover cheesecake fluff
      8. Freeze for 20 minutes covered or refrigerate for 1 hour

      recipe adapted >>>>>  here

      Sunday, November 11, 2018

      SPICED VEGAN LENTIL SOUP RECIPE

      SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes


      Ingredients


    • ¼ cup extra virgin olive oil
    • 1 medium yellow or white onion, chopped
    • 2 carrots, peeled and chopped
    • 4 garlic cloves, pressed or minced
    • 2 teaspoons ground cumin
    • 1 teaspoon curry powder
    • ½ teaspoon dried thyme
    • 1 large can (28 ounces) diced tomatoes, drained
    • 1 cup brown or green lentils, picked over and rinsed
    • 4 cups vegetable broth
    • 2 cups water
    • 1 teaspoon salt, more to taste
    • Pinch red pepper flakes
    • Freshly ground black pepper
    • 1 cup chopped fresh collard greens or kale, tough ribs removed
    • Juice of ½ to 1 medium lemon, to taste

    • INSTRUCTIONS
      1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
      2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
      3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
      4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
      5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

      Recipe Adapted : here

      Friday, November 9, 2018

      what happens when cookie and brownie

      what happens when cookie and brownie | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

       

      Ingredients

        *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
        For the Chocolate Chip Cookie:
        • 1 and 1/4 cups all-purpose flour
        • 1/2 teaspoon baking soda
        • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
        • 7 tablespoons unsalted butter, at room temperature
        • 1/2 cup packed dark brown sugar
        • 1/4 cup granulated sugar
        • 1 teaspoon vanilla
        • 1 large egg
        • 3/4 cup semi-sweet chocolate chips
        For the Brownie Cookie:
        • 6 tablespoons unsalted butter, melted
        • 1/2 cup semi-sweet chocolate chips, melted
        • 1 cup all-purpose flour
        • 2 tablespoons unsweetened cocoa powder
        • 1/2 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1/2 cup packed dark brown sugar
        • 1/4 cup granulated sugar
        • 1 teaspoon pure vanilla extract
        • 1 large egg + 1 egg yolk, at room temperature
        • 3/4 cup milk chocolate chips

          Instructions

          1. For the Chocolate Chip Cookie:
          2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
          3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
          4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
          5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
          6. For the Brownie Cookie:
          7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
          8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
          9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
          10. Assembly and Baking:
          11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
          12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
          13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
          14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
          15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

          recipe adapted  >>>>>  here

          Thursday, November 8, 2018

          Melt In Your Mouth Chicken Bake

          Melt In Your Mouth Chicken Bake | #Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchchicken #Ranchparmesanchicken #Healthydinnerrecipes #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketoporkchoprecipes #Dinnerideaseasy #Dinnerrecipesforfamilymaindishes

          Ingredients

          • 1 lb chicken breasts, boneless/diced
          • 3/4 cup mayonnaise or Greek yogurt
          • 1 cup Parmesan cheese, shredded
          • 1/2 tsp seasoned salt
          • 1/2 tsp ground black pepper
          • 4 garlic cloves, minced
          • 1/2 tsp red pepper flakes
          • 1/2 cup Italian bread crumbs

          Instructions

          1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
          2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
          3. Spread mixture evenly on top of chicken.
          4. Sprinkle bread crumbs on top of mayonnaise mixture.
          5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
          6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

          Recipe has been adapted from >>>>>  here

          Saturday, November 3, 2018

          Chocolate Brownie Cake

          Chocolate Brownie Cake | #Chocolatebrowniecake #Lemonbundtcakerecipe #Chocolatefudgecake #Postresparamesadepostres #Lemonbuntcakerecipes #Cakedesserts #Weightwatcherschocolatecake #2ingredientdough #Browniecakerecipe #Weightwatcherscookiesrecipes #Wwchocolatecake #Grandmachocolatebrowniecake

          Ingredients

          • CAKE
          • 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
          • 1 box fudge brownie mix
          • 4 eggs, room temperature
          • 1 1/4 cup water
          • 1 cup vegetable oil
          • GANACHE
          • 1 cup heavy whipping cream
          • 1 bag (12 ounces) semi sweet chocolate morsels

          Instructions

          1. Cake :
          2. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
          3. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
          4. Pour batter into prepared bundt pan and bake for 50-55 minutes.
          5. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
          6. Ganache :
          7. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
          8. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
          9. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
          10. Pour over cooled cake and serve.

            recipe adapted >>>>>  here

          Peanut Butter Chia Pudding

          Peanut Butter Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

          Ingredients

          • 2 Tablespoons peanut butter
          • 1/4 teaspoon vanilla
          • 1 cup unsweetened almond milk
          • 1 Tablespoon maple syrup or honey
          • 3 Tablespoons chia seeds
          • Toppings: extra peanut butter, cacao nibs and berries

          Instructions

          1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep stirring until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
          2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.

          recipe adapted >>>>>  here

          Wednesday, October 31, 2018

          Instant Pot Sloppy Joes


          Instant Pot Sloppy Joes | #Healthyinstantpotrecipes #Instapotchickenrecipes #Instantpotsloppyjoes #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Instantpotrecipeseasy #Instantpotsloppyjoes #Instapotham #Instapotgreenbeans #Instapotgreenbeans #Mashedpotatoesrecipe

          Ingredients

          • 1 lb ground beef
          • 1/2 large oníon chopped
          • 4 garlíc cloves mínced
          • 1/2 cup beef broth
          • 1/2 cup ketchup
          • 2/3 cup chopped green bell pepper
          • 1/2 cup celery chopped
          • 2/3 tablespoon brown sugar
          • 1 tablespoon tomato paste
          • 2 tablespoons prepared mustard
          • 1 tablespoons cíder vínegar
          • 2 tablespoons Worcestershíre sau
          • ce
          • 1/2 tablespoon chílí powder
          • 1/4 cup water
          • 1 tablespoon corn starch

          Instructions

          1. Turn Instant Pot on to satue. In a small bowl mix together, ketchup, brown sugar, tomato paste, mustard, vinegar, chili powder, and Worcestershire then set aside.
          2. When Instant Pot is hot, add in hamburger and garlic.
          3. Cook until meat starts to brown then drain fat.
          4. Add meat back into the pot. Add celery, peppers, and onion. Cook for 1-2 minutes until fragrant.
          5. Turn Instant Pot off and add ketchup mixture and beef broth.
          6. Cook on manual high pressure for 7 minutes. Quick release when the timer is up.
          7. In a small bowl, mix together water and corn starch.
          8. Turn Instant Pot back onto satue and add corn starch mixture. Cook for 1-2 minutes until sauce becomes thick.
          9. Give everything a nice stir then serve on buns.

          recipe adapted  >>>>>  here


          Rated 4.8/5 based on 884 customer reviews

          Tuesday, October 30, 2018

          NO BAKE PUMPKIN CHEESECAKE

          NO BAKE PUMPKIN CHEESECAKE | #NOBAKE #PUMPKIN #CHEESECAKE #Ketopumpkincheesecake #Pumpkindessertseasy #Pumpkincheesecakeeasy #Nobakepumpkincheesecakerecipe #Easynobakedesserts #Pumpkinrecipesdessert #Dessertrecipes #Pumpkindessert #Pumpkinrecipes #Cookingrecipes #Thanksgivingrecipes #Nobakedesserts


          Ingredients

          • 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
          • 1 Tablespoon Lakanto sweetener
          • 1/2 teaspoon cinnamon
          • 8 oz cream cheese softened (room temperature)
          • 1 cup heavy whipping cream
          • 1/2 teaspoon cinnamon
          • 1/2 teaspoon vanilla extract
          • 1 teaspoon pumpkin pie spice
          • 1/2 cup Lakanto sweetener or other sugar substitute
          • 3/4 cup pumpkin puree

          Instructions

          1. To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
          2. Divide mixture evenly into the ramekins, jars or whatever container you are using.
          3. Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
          4. Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
          5. Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
          6. Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
          7. Refrigerate until ready to eat.

          recipe adapted >>>>>  here

          Sunday, October 28, 2018

          How To Make Buttercream Frosting

          How To Make Buttercream Frosting | #Howtomakeicingforcakes #Howtomakebuttercreamfrosting #Buttercreamicing #Buttercreamicing #Homemadeicingforcake #Strawberrybuttercreamfrosting #Cupcakecakes #Vanillabuttercreamfrosting #Creamcheesefrostingeasy #Creamcheeseicing #Cakedecoratingvideos #Creamcheesefrostingrecipe

          Ingredients

          • 1 cup (230 grams) unsalted butter, softened to room temperature
          • 3 cups (360 grams) powdered sugar
          • 2-3 tablespoons heavy cream or heavy whipping cream
          • 1 teaspoon vanilla extract
          • pinch of salt adjust to taste

          Instructions

          1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
          2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
          3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

          Recipe adapted >>>>>  here

          Tuesday, October 23, 2018

          DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

          DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT |  #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals

          Ingredients

          • Crust:
          • 2 1/2 cups graham crumbs (2 sleeves)
          • 1/2 cup unsalted butter
          • Layers:
          • 2 cups powdered sugar, sifted
          • 1/2 cup unsalted butter, softened
          • 4 oz cream cheese, softened
          • 8 oz container Cool Whip
          • 20 oz can crushed pineapple, drained well

          Instructions

          1. Preheat oven to 300 F.
          2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
          3. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
          4. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
          5. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

          recipe adapted >>>>>  here

          Saturday, October 13, 2018

          bbq salmon bowls with mango avocado salsa

          bbq salmon bowls with mango avocado salsa | #Bbqsalmonbowlswithmango #Pinchofyumsalmonbowl #Bbqsalmonwithmangosalsa #Salmonbowlshealthy #Salmonrecipespansearedhoney #Ricedcauliflowerrecipes #Salmonpattiesrecipecanned #Recipevideos #Ketosalmonpatties #Salmoncakesrecipe #Fishdishes #Seafooddishes

          Ingredients

            Salmon:
          • 1/2 teaspoon kosher salt (more for a larger filet)
          • 2 tablespoons olive oil
          • 2 teaspoons onion powder
          • 1–2 lbs. fresh salmon
          • 2 tablespoons brown sugar
          • 1 teaspoon garlic powder
          • 1/2 teaspoon chili powder
          • 2 teaspoons smoked paprika
          • Mango Avocado Salsa:
          • a squeeze of lime juice + a little lime zest
          • salt to taste
          • 1/4 cup minced cilantro
          • 2 mangoes, diced
          • 1 avocado, diced
          • minced jalapeño (optional, to taste)
          • a drizzle of honey
          • 1/4 cup minced red onion
          • For serving:
          • Rice

          Instructions

          1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
          2. Get the oven ready: Preheat the oven to 500 degrees (broil setting). Make sure one of the oven racks is close-ish to the top, about 6 inches or so. Line a baking sheet with foil.
          3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Broil for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
          4. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

          recipe adapted >>>>>  here

          Thursday, October 11, 2018

          Fudge Swirled Oreo Bottom Cheesecake Cupcakes

          Fudge Swirled Oreo Bottom Cheesecake Cupcakes | #Applerecipes #Applecrisp #Appledesserts #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Tilapiarecipeshealthy #Lowcarbcasserolerecipes



          Ingredients

          • 18 Double Stuff Oreos
          • 2 8oz packages cream cheese
          • 1/2 cup sugar
          • 1/2 teaspoon vanilla extract
          • 2 large eggs
          • 1/2 cup sour cream
          • pinch salt
          • 1/4 cup hot fudge sauce


          Instructions

          1. Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
          2. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
          3. Add a heaping tablespoon of cheesecake batter to each muffin cup.
          4. Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
          5. Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.

            recipe adapted >>>>>  here



          Rated 4.7/5 based on 108 customer reviews

          Friday, September 28, 2018

          Honey Garlic Baked Cauliflower

          Honey Garlic Baked Cauliflower | #Instapotricewhite #Honeygarlicbakedcauliflower #Jasminericeininstantpot #Califlowerrecipes #Healthyrecipes #Cookingrecipes #Cauliflowerrecipeshealthy #Vegancauliflowerrecipes #Healthyvegetarianrecipes #Bakedcauliflowerrecipe #Ketocauliflowerrecipes #Roastedcauliflowerrecipes



          Ingredients

          • 1 small head of cauliflower cut into bite sized florets
          • 2 cups panko bread crumbs (see note)
          • cooking oil spray
          • 2 large eggs whisked
          • 2 scallions finely sliced
          • for the sauce (see note)
          • 6 tbsp honey
          • 4 garlic cloves minced
          • 1 tsp onion powder
          • 6 tbsp water + 2 tsp cornstarch
          • 1 1/2 tbsp low sodium soy sauce
          • 1/2 tbsp sriracha sauce


          Instructions

          1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
          2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
          3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
          4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
          5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside.
          6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes).
          7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.

          recipe adapted  >>>>>  here



          Rated 4.5/5 based on 437 customer reviews

          Monday, September 24, 2018

          Pepperoni Pizza Rolls

          Pepperoni Pizza Rolls | #Fingerfoods #Snackideas #Pinwheelrecipes #Easydinnerrecipes #Appetizersnacks #Pretzelbites #Pizzabites #Hamandcheesecrescentrolls #Pepperonigrilledcheese #Pepperonirecipes #Pillsburycrescentrecipes #Crescentrollbreakfastrecipes



          Ingredients

          • 1 cup warm water
          • 1 teaspoon sugar
          • 1 tablespoon yeast
          • ½ tablespoon salt
          • 2 tablespoon olive oil
          • 2-3 cups flour
          • 1 cup pizza sauce (homemade or store bought)
          • 40-50 pepperoni slices
          • 2 cups shredded mozzarella cheese

          Instructions

          1. In a mixing bowl combine warm water, yeast and sugar and let sit about 5 minutes, until yeast is bubbling up.
          2. Add oil, salt and 2 cups flour with bubbling up yeast and mix well
          3. Add additional 1 cup flour and salt, knead until smooth
          4. Cover bowl with plastic wrap and let dough rest in a warm place for 20 minutes
          5. Preheat the oven to 400F and line a baking sheet with parchment paper
          6. Spray counter top with non-stick cooking spray and spreading the dough into a large rectangle about ¼”thick
          7. Spread pizza sauce over the dough, leave one edge of the dough free of topping
          8. Top with pepperoni slices and sprinkle shredded mozzarella cheese
          9. Fold over one edge and carefully roll the dough and toppings into a log
          10. Using a sharp knife, slice the pizza roll into slices that are about ¾ inch thick
          11. Place the slice on one side on the parchment paper and bake for 20-25 minutes or until lightly browned

          recipe adapted  >>>>>  here

          Cabbage Lasagna

          Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbagelasagnalowcarb #Ketogroundbeefrecipes #Cabbagelasagnarecipes #Lowcarbgroundbeefrecipes #Ketodinnerrecipes #Lowcarbmeals

          Ingredients

          • 1 large head cabbage, leaves separated
          • 2 tbsp. extra-virgin olive oil, plus more for baking dish
          • 1 onion, chopped
          • 2 cloves garlic, minced
          • 1 1/2 lb. ground beef
          • 1 (28-oz.) can crushed tomatoes
          • 1 tbsp. balsamic vinegar
          • 1/4 c. torn basil leaves
          • Kosher salt
          • Freshly ground black pepper
          • 3 c. ricotta
          • 2 eggs, beaten
          • 1/4 c. grated Parmesan, plus more for serving
          • 3 c. shredded mozzarella

          Instructions

          1. Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry. If desired, use a paring knife to remove thicker ribs of cabbage leaves.
          2. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
          3. In a medium bowl, combine ricotta, eggs, and Parmesan.
          4. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
          5. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

          recipe adapted  >>>>>  here

          Thursday, September 20, 2018

          Baked Apple Cider Donuts

          Baked Apple Cider Donuts | #Pumpkinrecipes #Appleciderdoughnutrecipe #Donutholesrecipe #Churrodonutrecipe #Homemadedonutsrecipebaked #Chocolatebakeddonutrecipes #Appleciderdonutsrecipebaked #Bakedappleciderdonutsrecipe #Bakeddoughnutrecipes #Appleciderdoughnutrecipe #Applecidercupcakeswithbrownsugar #Applecinnamondonutrecipe
           

          Ingredients

          • Donuts
          • 10 Tablespoons unsalted butter, melted
          • 1/2 cup light brown sugar
          • 1/2 granulated sugar
          • 2 eggs
          • 2 teaspoons vanilla extract
          • 3/4 cup buttermilk
          • 2 cups apple cider (reduced to 3/4 cup)
          • 3 teaspoons baking powder
          • 2 1/2 cups all-purpose flour
          • 3 teaspoons cinnamon
          • 2 teaspoons nutmeg
          • pinch salt
          • Topping
          • 6 tablespoons unsalted butter, melted
          • 1 teaspoons cinnamon
          • 1/4 teaspoon nutmeg
          • 1/2 cup granulated sugar

          Instructions

          1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
          2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
          3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
          4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
          5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
          6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
          7. In a small bowl, melt butter in the microwave. Set aside.
          8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
          9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
          10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

          recipe adapted  >>>>>  here

          Wednesday, September 19, 2018

          Nashville Hot Chicken

          Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe


          Ingredients

          • 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
          • vegetable oil for frying
          • Buttermilk Marinade
          • 2 cups buttermilk
          • 1 1/2 tablespoons Spice Rub (in directions)
          • 2 McCormick® bay leaves
          • Spice Rub
          • 1 1/2 tablespoons McCormick® salt
          • 1 tablespoon McCormick® paprika
          • 1 tablespoon McCormick® onion powder
          • 1 tablespoon McCormick Garlic Powder
          • 1 tablespoon McCormick® chili powder
          • 2 teaspoons McCormick® pepper
          • 1 teaspoon McCormick® dried crushed oregano
          • 1 teaspoon McCormick® dried basil
          • 1 teaspoon McCormick® ground red cayenne pepper
          • Buttermilk Egg Wash
          • 2 eggs
          • 1 cup buttermilk
          • 1/4 cup hot sauce
          • Flour Breading
          • 3 1/2 cups all-purpose flour
          • 1 tablespoon baking powder
          • Remaining Spice Rub (in directions)
          • Nashville Hot Sauce
          • 2 tablespoons hot sauce
          • 2 tablespoons butter, melted
          • 1 tablespoon McCormick® ground red cayenne pepper
          • 2 tablespoons brown sugar
          • 1 teaspoon Spice Rub (in directions)
          • 1/2 teaspoon McCormick® smoked paprika
          • 3/4 cup Vegetable oil

          Instructions

          1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
          2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
          3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
          4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
          5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
          6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
          7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
          8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

          recipe adapted >>>>>  here

          Sunday, September 9, 2018

          Strawberry Love Notes

          Strawberry Love Notes | #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Nobakedesserts #Cakerecipes #Justdesserts

          Ingredients

          • 2 refrigerated pie crusts
          • Flour for rolling out dough
          • 1/2 c.strawberry jam
          • Egg wash 1/4 c.
          • Granulated sugar, for sprinkling

          Instructions

          1. Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4" on each side. Transfer diamonds to baking sheet. Reroll extra dough to make more diamonds. (You should have enough dough to make about 6.)
          2. Fill the center of each diamond with a very small dollop of strawberry filling. Fold three of the corners into the center so that the dough looks like an open envelope. Press down lightly on dough to seal. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place a heart in the center of each.
          3. Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
          4. Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.

          Recipe adapted >>>>>  here

          Saturday, September 8, 2018

          Banana Nut Muffins

          Banana Nut Muffins | #Bestblueberrymuffins #Cranberryrecipes #Banananutbreadmuffins #Bestbanananutmuffins #Banananutmuffinshealthy #Walnutrecipes #Bananawalnutmuffins #Banananutmuffinsrecipe #Easyenchiladas #Banananutmuffinseasy #Moistbanananutmuffins #Recipeswithripebananas

          Ingredients

          • 1 cup all purpose flour
          • 1/2 cup whole wheat flour
          • You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
          • 1 1/2 teaspoon baking soda
          • 1/4 teaspoon salt
          • 1/8 teaspoon nutmeg
          • 1/8 teaspoon cinnamon
          • 1 stick salted butter 1/2 cup, melted
          • 3 large ripe bananas mashed
          • 1/2 cup sugar
          • 1/4 cup dark brown sugar packed
          • 1/4 cup milk
          • 1 large egg
          • 1 teaspoon vanilla extract
          • 3/4 cup - 1 cup walnuts toasted if you'd like

          Instructions

          1. Preheat oven to 350°F.
          2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
          3. Melt butter. Set aside.
          4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
          5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
          6. Fold in half the walnuts.
          7. Spoon batter evenly into 12 greased or paper lined muffin cups.
          8. Sprinkle remainder of walnuts over top of muffins.
          9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
          10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
          11. Enjoy 🙂

          Recipe adapted >>>>>  here

          Friday, September 7, 2018

          Instant Pot Shredded Chicken Burrito Bowl

          InstantPot Shredded Chicken Burrito Bowls ALL NEWS InstantPot Shredded Chicken Burrito Bowls ALL NEWS | #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot

          Ingredients

          • 3 boneless, skinless chicken breasts
          • 2 1/4 cups chicken broth
          • 1 packet of taco seasoning
          • 15 ounce can sweet corn, drained
          • 15 ounce can of black beans, rinsed and drained
          • 1 can Rotel
          • 1 medium green bell pepper, sliced
          • 1 medium red bell pepper, sliced
          • 1 medium onion, sliced
          • 2 cups long-grain rice

          Instructions

          1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
          2. Sprinkle the taco seasoning evenly over the chicken.
          3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
          4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
          5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
          6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
          7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
          8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
          9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

          RECIPE ADAPTED >>>>>  here

          Thursday, September 6, 2018

          Baked Firecracker Chicken

          Baked Firecracker Chicken | #Grilledhawaiianchicken #Grilledhawaiianstuffedchicken #Bakedfirecrackerchicken #Hawaiianrecipes #Grilledstuffedchickenrecipes #Cashewchickenlettucewraps #Bakedfirecrackerchicken #Ovenbakedchicken #Bbqsalmonrecipes #Firecrackershrimp #Firecrackerchickenrecipe #Bakedchickenrecipesoven

          Ingredients

          • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
          • 1/2 cup brown sugar or honey
          • 1 tablespoon soy sauce (gluten-free for gluten-free)
          • 1 tablespoon apple cider vinegar
          • 2 cloves garlic, grated
          • 1 pinch red pepper flakes
          • 1 tablespoon oil
          • 1 pound boneless and skinless chicken breasts
          • salt and pepper to taste

          Instructions

          1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
          2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
          3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
          4. Enjoy with the remaining sauce!

          RECIPE ADAPTED >>>>>  here