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