Tuesday, May 26, 2020

Avocado Dip

Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip


  • 6 avocados peeled, pit removed, and chunked small
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained & rinsed
  • 1/4 cup finely chopped red onion or more to taste
  • 1 cup salsa verde or less to taste
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip


  1. Combine all ingredients into a mixing bowl and gently stir together.
  2. Serve right away or let chill in the fridge for 1-3 hours.
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

recipe adapted >>>>>  here

Lemon-Blueberry Mini Cheesecakes

Lemon-Blueberry Mini Cheesecakes |  #Strawberrybread #Blueberrycheesecakebars #Blueberrylemoncheesecake #Minicheesecakerecipes #Chocolatestrawberrycupcakes #Chocolatestrawberrycake #Dessertrecipes #Easydessertrecipes #Minidesserts #Dessertsforparties #Minicheesecakes #Minicheesecakeseasy


  • 12 lemon Oreos
  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. powdered sugar
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1 1/2 c. heavy cream
  • 1/4 c. blueberry preserves


  1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
  2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
  3. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
  4. Refrigerate until firm, about 4 hours.

recipe adapted >>>>>  here

Sunday, May 24, 2020

Orange Creamsicle Marshmallow Mousse

Orange Creamsicle Marshmallow Mousse | #Ketopeachcobbleralmondflour #Tennesseepeachpudding12tomatoes #Freshpeachdesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Lemondessertsbars #Lemonbutterbars #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Cookierecipes


  • 1 cup frozen orange juice concentrate thawed
  • 1/3 cup granulated sugar
  • 7 oz marshmallow fluff (1 jar)
  • 8 oz cool whip thawed (1 small tub)
  • food coloring optional
  • whipped cream for garnish, optional
  • orange slices for garnish, optional


  1. In a large bowl, add thawed frozen orange juice concentrate, granulated sugar, and marshmallow fluff. Use a hand mixer or whisk and mix ingredients well.
  2. Add cool whip to bowl and mix again until ingredients are combined. Tip: Before adding in the cool whip, I like to stir it until it becomes a little "soupy." This makes blending and pouring the mousse a little easier. See above video for example of consistency.
  3. If desired, add a few drops of orange food coloring and give the mousse a final mix.
  4. Pour prepared orange mousse into individual serving cups, then chill cups for at least 4 hours or until set.
  5. Serve orange creamsicle marshmallow mousse with whipped cream and orange slices as garnish.

recipe adapted  >>>>>  here

Wednesday, May 20, 2020

Sweet Potato Pumpkin Spice Paleo Bread

Sweet Potato Pumpkin Spice Paleo Bread | #SweetPotato #Pumpkin #Spice #Paleo #Bread #Healthydietrecipes #Nocarbdiets #Ketodietrecipes #Ketogenicdietrecipes #Lowcarbketo #Ketorecipeseasy #Wholefoodrecipes #Paleodietrecipes #Paleomenu #Healthydietrecipes #Whole30recipes #Glutenfreerecipes


  • 1 large sweet potato or 2 small/medium ones
  • 4 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350F.
  2. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
  3. Add rest of ingredients to food processor and blend until smooth.
  4. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.

recipe adapted >>>>>  here

Tuesday, May 19, 2020

Almond Amaretto Cupcakes

Almond Amaretto Cupcakes | #Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist


  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water
  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3–4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces


    1. To make the ganache, put the white chocolate chips in a medium sized bowl. 
    2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 
    3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 
    4. Set the ganache in the fridge to firm up, about 2-3 hours.
    5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 
    6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 
    7. Add sour cream and almond extract and mix until well combined. 
    8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 
    10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 
    12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 
    13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color. 
    14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife. 
    15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting. 
    16. To make the frosting, combine the butter and shortening with a mixer until smooth. 
    17. Add about half of the powdered sugar and mix until smooth and well combined. 
    18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined. 
    19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency. 
    20. Pipe the frosting onto the cupcakes. I used Ateco tip 844. 
    21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

recipe adapted >>>>>  here

Sunday, May 17, 2020

Best Ever Vanilla Bean White Cake

Best Ever Vanilla Bean White Cake | #Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchvanillacakerecipefromscratch #Cakerecipelist #Vanillabeancheesecake #Triplelemoncheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Cakedesserts


    For the cake:
  • 1 1/2 teaspoons baking soda
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 3 egg yolks at room temperature
  • 1 1/4 cup buttermilk at room temperature
  • 1-2 tablespoons each, butter and flour for preparing the cake tins
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 tablespoon baking powder
  • For the frosting:
  • 1 1/4 cups unsalted butter softened
  • a pinch of salt
  • up to 4 tablespoons heavy cream
  • 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
  • 6 ounces cream cheese plain, full fat, at room temperature
  • 6 to 7 cups powdered sugar sifted to remove lumps


  1. For the cake: Grease and flour two 9-inch round cake pans or three 8-inch round cake pans, lining the bottoms with parchment paper rounds for easy release.

  2. In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.

  3. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well. Mix in the oil and vanilla bean paste on low speed. Measure the buttermilk into a liquid measuring cup and and set aside. Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.

  4. Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.

  5. Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).

  6. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.

  7. Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.

  8. Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

  9. For the frosting:
  10. Beat the butter and cream cheese together on high speed until light and fluffy and smooth.

  11. Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.

  12. Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.

  13. Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.

  14. Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.

  15. Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.

  16. Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.

  17. Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.

  18. Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.

  19. Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.

  20. Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.

  21. For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.

  22. Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces. On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.

  23. Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

recipe adapted >>>>>  here

Saturday, May 16, 2020

Keto Chicken Thighs | Roasted Red Pepper Sauce!

Keto Chicken Thighs | Roasted Red Pepper Sauce! | #Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenrecipe #Pansearedchicken #Roastedredpeppersauce #Roastedredpeppersauce #Roastedredpepperchickenchili #Redpeppercreamsauce #Sundriedtomatochicken #Whole30chickenrecipes #Cookingrecipes


  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • 4 oz goat cheese
  • 1-2 tbsp fresh parsley, chopped
  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream


  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper.
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Thursday, May 14, 2020

French Onion Beef Sliders For A Crowd

French Onion Beef Sliders For A Crowd | #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Appetizersforpartycrowdpleasers #Turkeyandcheeseslidershawaiianrolls #Partyfoodforacrowd #Tastyvideos #Footballpartyfood #Sloppyjoerecipe #Slidersandwiches #Dinnerideas #Cookingrecipes


  • 8 tablespoons (1 stick) butter, divided
  • 2 large sweet onions, sliced
  • 2 pounds ground beef
  • 2 tablespoons beef base (such as Better than Boullion), divided
  • 1 tablespoon Worcestershire sauce, divided
  • Kosher salt and black pepper, to taste
  • 24 slider buns
  • 12–16 ounces gruyere cheese, chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
  2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
  3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
  4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
  5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
  6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
  7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Recipe adapted >>>>>  here

Friday, May 8, 2020

3 Ingredient Paleo Flatbread

3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Paleochinesefood #Paleoflatbread #Glutenfreenaan #Ketonaanbread #Paleorecipesdinner #Paleonaanbreadrecipe #Healthyrecipes


  • 1/4 cup coconut flour, sifted
  • 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  • 12 egg whites (not from a carton)
  • 1 tsp sea salt
  • Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
  • Coconut oil/cooking spray


  1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using it as a wrap.

recipe adapted >>>>>  here

Thursday, May 7, 2020

Shrimp Boil Foil Packs

Shrimp Boil Foil Packs | #Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpackets #Healthydinnerrecipes #Shrimpboilrecipe #Foilpacketmeals #Crabboilrecipe #Grilleddinnerideas #Tinfoildinners


  • 1 pound shrimp, peeled and de-veined
  • 2 ears of corn on the cob, husked
  • 1/2 pound andouille sausage
  • 1 pound baby red potatoes OR baby yellow potatoes
  • 3 tablespoons old bay seasoning OR homemade seasoning (see note)
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • juice of 1/2 lemon, plus lemon wedges for serving
  • 3 tablespoons butter melted + 1/2 cup, divided
  • chopped fresh parsley, for topping


  1. Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
  2. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
  3. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
  4. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
  5. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
  6. Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

recipe adapted  >>>>>  here

Sunday, May 3, 2020

Smoky White Cheddar Mac And Cheese

Smoky White Cheddar Mac And Cheese | #Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern


  • 16 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart (4 cups) half and half
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cubed and softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 ounces Fontina cheese, grated and divided
  • 6 ounces white American cheese, grated or cubed
  • 2 ounces smoked cheddar cheese, grated


  1. Cook macaroni according to package directions; rinse with cool water and drain.
  2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
  3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
  4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
  5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
  6. Stir the sauce into the pasta and cheese.
  7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
  8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 217 customer reviews