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The Best No Bake Fireworks Oreo Cheesecake Bars

INGREDIENTSCrust

  • 1 package Red Velvet Oreo Cookies crushed (About 25 Cookies)
  • 6 tbsp butter melted

Cheesecake Filling

  • 4 8 ounce cream cheese blocks softened
  • 3/4 to 1 cup sugar (adjust to taste)
  • 1 tsp vanillia
  • 8 ounce cool whip (I use extra creamy if available)
  • 16 Oreo Fireworks Cookies roughly chopped
  • additional chopped Fireworks Cookies for topping
  • Red White & Blue Sprinkles or Candies for topping if desired

INSTRUCTIONSCrust

  1. Crush 1 Package Red Velvet Oreo Cookies (leave stuffing in to crush) with food processor.
  2. Melt butter in microwave. I use my 1 stick setting and it melts perfectly (about 1 minute)
  3. Combine crushed Red Velvet Oreo crumbs together in a bowl.
  4. In 9 X 13 baking dish press Red Velvet Oreo mixture into bottom of dish to make a crust.
  5. Refrigerate for 30 minutes or 1 hour until well chilled.

Cheesecake Filling

  1. In stand mixer (with beater attachment) or with electric beaters beat softened cream cheese until smooth (about 4 to 5 minutes). Add in sugar and vanilla and beat until mixed well.
  2. Fold in chopped Fireworks Oreo cookies and whipped cream until combined.
  3. Spoon mixture over chilled crust and spread out evenly.
  4. Chill for 4 hours before serving.
  5. Top with addition coarsely crushed Fireworks Cookies and sprinkles and/or candies if desired.

This article and recipe adapted from this site

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The Best Salted Caramel Buttercream Frosting

INGREDIENTS

  • 1 cup Brown Sugar
  • 1/2 cup Butter cubed
  • 1/4 cup Milk
  • 2 1/2 cups Powdered Sugar
  • 1/4 teaspoon of Sea Salt (or 1/8 teaspoon of Table Salt)
  • Decorating Bags
  • Wilton 2D Decorating Tip
  • Mixer

INSTRUCTIONS

  1. In heavy saucepan combine the brown sugar butter and milk.
  2. Cook and stir over a low heat until the brown sugar is dissolved.
  3. Increase the heat to medium. Do not stir.
  4. Cook for 3-6 minutes until either bubbles form in the center of the pan or the mixture turns amber.
  5. Remove from the heat and transfer the caramel mixture to a small bowl.
  6. Cool to room temperature.
  7. Add caramel mixture to a mixer.
  8. Gradually mix in powdered sugar until combined creamy and the correct consistency.

This Recipe adapted from >>>> Click Here

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The Best Fudgy Keto Brownies

INGREDIENTS

  • 1/2 cup álmond flour
  • 3 eggs át room temperáture
  • 12 tbsp unsálted butter softened
  • 1/4 cup dárk cocoá powder
  • 2 oz dárk chocoláte
  • 3/4 cup erythritol
  • 1/2 tsp báking powder

INSTRUCTIONS

  1. Preheát oven to 350 degrees F (175 degrees C).
  2. Line with párchment páper án 8×8-inch báking pán covering the bottom ánd the sides.
  3. In á bowl mix the butter ánd the dárk chocoláte. Microwáve for 30 seconds or let the mixture melt on á double boiler.
  4. Meánwhile combine the dry ingredients: álmond flour sweetener cocoá powder báking powder.
  5. In á big bowl beát the cráck the eggs ánd beát them with the mixer.
  6. Ádd the butter ánd chocoláte mixture ánd continue mixing.
  7. Slowly mix in the dry ingredients until you get brownies bátter consistency.
  8. Tránsfer the bátter to the báking pán ánd báke for 15-20 minutes. Depending on the oven you háve the báking time máy váry. You’ll wánt to check the brownies from minute 15 to máke sure you áren’t overbáking them. The center hás to be slightly moist when touching.

This article and recipe adapted from this site

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Cheesy Honey Mustard Chicken

INGREDIENTS:

  • 4 boneless chicken breasts
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp paprika
  • lemon pepper to taste
  • 1/4 cup chopped cooked bacon
  • 1 cup shredded mozzarella cheese

INSTRUCTIONS:

  1. Preheat oven to 375ºF.
  2. Season chicken breasts with lemon pepper. Place in 9×13 baking dish.
  3. Combine honey mustard lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.
  4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).

This article and recipe adapted from this site

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Strawberry Cream Puffs

Strawberry and cream puffs guaranteed to please.

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Easy Morning Glory Muffins

Ingredients

  • 3/4 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped walnuts
  • 1 cup grated zucchini wrung out
  • 2 cups grated carrot
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla

US Customary – MetricInstructions

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. In a large bowl whisk sugar flour cinnamon baking soda salt coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.
  3. Store in an airtight container for up to 3 days OR freeze for up to 2 months.

This article and recipe adapted from this site

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Best Brown Butter Bourbon Pecan Chocolate Chunk Cookies

IngredientsFor the Buttered Pecans:

  • 1 and 1/2 cups pecan halves finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  • 2 sticks (8 ounces) unsalted butter melted until browned
  • 2 and 1/3 cups all-purpose flour (don t pack the flour into the measuring cup!)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons bourbon
  • 2 large eggs at room temperature
  • 12 ounces semi-sweet OR dark chocolate roughly chopped into chunks
  • 24 pecan halves for decoration optional

InstructionsFor the Buttered Pecans:

  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook stirring occasionally for 4 to 5 minutes or until lightly toasted. Set aside until needed.

For the Brown Butter:

  1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl being sure to scrape all of the toasted bits into the bowl as well. Place the bowl in the refrigerator for 2 hours or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  2. Once the butter is at room temperature you re ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
  2. In a large bowl combine flour salt cinnamon and baking soda; whisk well to combine then set aside until needed.
  3. In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs one at a time beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula gently fold in the flour stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
  4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound if desired.
  5. Place baking sheets in preheated oven one at a time and bake for 9 to 10 minutes or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

This article and recipe adapted from this site

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35 Minutes And One Sheet Pan Is All You Need For This Honey Mustard Chicken Recipe!

Minimal effort — that’s our favorite phrase. Do a bit of arranging brushing and drizzling then let the oven take care of the rest of the work for a dinner that’s sure to end up on the regular recipe rotation. We use chopped potatoes carrots and red onion in this recipe but you could easily replace with baby new potatoes baby carrots and shallots or scallions to skip the knife work! Bonus: Throw a bit of cooked couscous or quinoa in the leftovers (maybe a cheeky sprinkling of goat cheese too) and tomorrow’s lunch is sorted. If you love the sheet-pan method take a look at some of these veggie sheet pan dinners.Ingredients:Serves 4

  • 3 large red-skinned potatoes chopped into bite-size chunks
  • 2 large carrots peeled and chopped into bite-size chunks
  • 1 large red onion peeled and sliced into chunky wedges
  • 4 chicken breasts
  • 3 Tablespoons honey
  • 1 Tablespoon whole-grain mustard
  • 2 Tablespoons brown sugar
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Medium head of broccoli broken into florets
  • 20 asparagus spears
  • Small bunch of parsley finely chopped

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Arrange the potatoes carrots onion and chicken breasts on a large sheet pan.
  3. Mix together the honey mustard and brown sugar. Brush this mixture on the chicken breasts. Drizzle two tablespoons of the oil over the chicken and vegetables then sprinkle on the salt and pepper. Bake in the oven for 25 minutes.
  4. For Full Instructions You Can Visit : brit.co
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Best Recipes-instant Pot Cilantro Lime Chicken

Ingredients

  • 24 ounces sálsá whátever type you like
  • 1 páckáge reduced sodium táco seásoning
  • 1 lime juiced ánd zested
  • 1/4 cup wáter or stock
  • 1 cán reduced sodium bláck beáns rinsed ánd dráined
  • 1 jálápeno seeded ánd diced
  • 2 lbs boneless skinless chicken breásts
  • hándful fresh cilántro chopped
  • Options for serving ánd gárnish
  • cooked white rice serve chicken on top
  • flour tortillás serve like tácos
  • corn tortillás serve like tácos
  • cooked quinoá pláce chicken on top
  • limes squeezed
  • colby jáck cheese shredded

Instructions

  1. Using át leást á 6qt instánt pot ádd áll ingredients for the chicken into the pot except the cilántro. Close the lid seál the pressure válve then set on mánuál/high for 15 minutes.
  2. Once the time is up állow the pressure to náturálly releáse for 10 minutes (don t touch it) then mánuálly releáse the rest of the pressure (by flipping the válve). Remove lid.
  3. Shred the chicken breást (either remove ánd shred or shred in pot using 2 forks); then ádd the cilántro into the pot. Stir everything together to coát.
  4. Serve ás desired top with desired gárnishes.

Recipe NotesTo máke in slow cooker: ádd everything except gárnishes to slow cooker. Close lid ánd cook on low for 7 hours or high for 5 hours. Remove lid shred chicken ádd cilántro ánd stir to coát. Serve.Nutrition (with beáns) per serving (6) not including gárnishes:272 cálories 4g fát 27g cárbohydrátes 4g fiber 2g sugár 33g protein. Weight Wátchers Smárt Points: 6 points per servingThis article and recipe adapted from this site

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24 Vegetarian Bbq Ideas To Grill At Your Next Backyard Party

Beef up your BBQ party menu with meatless recipes.