Monday, October 7, 2019

Baked Cinnamon Cream Cheese Roll-Ups

Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies



Ingredients

  • 4 oz cream cheese , softened
  • 3 Tbs powdered sugar
  • 10-12 slices bread (any kind)
  • 1 tsp cinnamon
  • ½ cup sugar
  • ½ cup butter , melted


Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies

Instructions

  1. Preheat the oven to 350F.
  2. Slice the crusts off the bread
  3. Using a rolling pin, flatten the bread out.
  4. Combine the cream cheese and powdered sugar until smooth.
  5. Lay out 2 shallow dishes (I use pie plates sometimes)
  6. Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.
  7. In the other, add the melted butter.
  8. Spread each slice of bread thickly with the cream cheese mixture.
  9. Roll up tightly, dip in the butter, then the sugar and place on a baking sheet.
  10. Bake for 20 minutes until lightly browned.
  11. Devour.

Recipe adapted >>>>>  here

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

PALEO PUMPKIN BARS












PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats




Ingredients

  • Paleo Pumpkin Bars:
  • ¼ cup almond butter
  • ¼ cup coconut sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 2 tablespoons almond milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Maple Frosting:
  • 1 1/4 tablespoons coconut flour
  • 1 tablespoon coconut sugar
  • 1/2 cup grass-fed butter ghee, or coconut oil, softened
  • 1/3 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 2 1/2 tablespoons coconut milk






Instructions

  1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
  2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
  3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
  4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
  5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
  6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.



Recipe adapted >>>>>  here




Rated 4.9/5 based on 837 customer reviews




SWEET POTATO CHICKEN POPPERS








SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) | #Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks





Ingredients

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
  • 2–3 sprigs green onion, chopped fine
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)






Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
  3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!



Recipe adapted >>>>>  here




Rated 4.9/5 based on 983 customer reviews




STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE






STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes





Ingredients

  • FOR THE SALAD:
  • ¼ cup toasted walnuts
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • 6 packed cups baby spinach
  • FOR THE VINAIGRETTE:
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar






Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.



Recipe adapted >>>>>  here




Rated 4.9/5 based on 983 customer reviews




Saturday, September 14, 2019

CHOCOLATE CHIP SCONES

CHOCOLATE CHIP SCONES | #Ideasyoumightlove #Roundsteakandgravy #Buntcakerecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Twinkiebundtcake #Healthyraspberryrecipes #Starbucksblueberryscones #Dessertrecipes #Sweetbread #Cookingrecipes #Breakfastbreads #Coffeecake



Ingredients

  • FOR THE SCONES
  • 2 cups (250g) plain/all-purpose flour
  • 1/2 cup (100g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/2 cup (120ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips
  • FOR THE GLAZE
  • 1 cup (125g) icing/powdered sugar
  • 1 - 2 tablespoons milk

Instructions

  1. For the Scones
  2. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse crumbs. You may also use a food processor. Fold in the chocolate chips.
  4. In a separate bowl, whisk together the egg, cream, and vanilla until combined. Pour into the flour mixture and gently fold in until a soft dough is formed. Do not overmix.
  5. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Cut into 8 wedges, and transfer them to the prepared baking tray.
  6. Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
  7. For the Glaze
  8. Whisk together the icing sugar and milk until smooth and runny. Drizzle over warm or room temperature scones and enjoy!

recipe adapted  >>>>>  here

Thursday, September 12, 2019

CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

  • 1 tablespoon olive oil
  • 1/2 of 1 yellow onion, diced (optional)*
  • 1 teaspoon minced garlic
  • 1 can (10 ounces) red enchilada sauce (I use mild)
  • 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
  • 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 teaspoons chili powder
  • 4 ounces full fat cream cheese, softened
  • 1 package (8 ounces) sharp cheddar cheese, freshly grated
  • 2 cups pre-shredded rotisserie chicken
  • Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

  1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
  2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
  3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
  4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
  5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here