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Slow Cooker Bbq Chicken Recipe

Ingredients

  • 3 lbs about 5-6 count boneless skinless chicken breasts
  • 1 1/2 cups BBQ Sauce I used Sweet Baby Rays Honey BBQ
  • 1/2 medium onion grated (with juice)
  • 1 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar

Instructions

  1. Stir together all sauce ingredients in a 5-6 qt slow cooker.
  2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
  3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.

Read Full Recipe >>>> Click Here

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Classic Vegan Chocolate Chip Cookies

Ingredients

  • 3/4 cup refined coconut oil melted* (see notes)
  • 3/4 cup organic granulated sugar
  • 3/4 cup packed organic brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour (see notes for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups vegan chocolate chips

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options.
  2. In a large bowl add the coconut oil granulated sugar brown sugar applesauce and vanilla and mix well. Stir in the all-purpose flour baking soda baking powder and salt until a dough forms. Lastly mix in chocolate chips until well incorporated.
  3. Set the dough into the refrigerator to chill for 2 hours. Since we are using melted coconut oil the cookies on their own (unchilled) will be flat and may overspread.
  4. Using a tablespoon sized scooper drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). No need to press them down.
  5. Place into the oven and bake for 13-14 minutes or until the edges brown. The cookies will seem soft but don’t worry they will firm up while they cool. Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula. Cool completely.

Notes

  • We opted for refined coconut oil in order to avoid the coconut flavor. Unrefined coconut oil will have a coconut flavor so just keep that in mind!
  • If you would like to make these gluten-free we recommend the Bob’s Red Mill 1:1 Gluten-free Baking Flour. We tested this recipe with it and it was successful!
  • If you would like to save this dough for later you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen it might require 1 to 2 minutes or even longer for baking.
  • Store in an airtight container for 1 week.

This Recipe adapted from >>>> Click Here

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Best Healthy Banana Bread

ingredients

  • 1/3 cup non-dáiry milk + 1 tbsp ápple cider vinegár
  • 2 táblespoons ground fláx seeds
  • 1/2 cup pure máple syrup
  • 1 cup máshed ripe bánánás* (roughly 3-4 bánánás)
  • 2 heáping táblespoons creámy roásted álmond butter (or other nut/seed butter)
  • 1 tsp pure vánillá extráct
  • 1 cup quinoá flour or sub fává/gárbánzo flour
  • 1/2 cup oát flour
  • 2 tsp ground cinnámon
  • 1 tsp báking sodá
  • 1/2 tsp seá sált
  • 1/2 tsp báking powder

Toppings

  • creámy álmond butter
  • more bánáná sliced
  • cárámelized bánáná (bánáná báked with coconut sugár)
  • whátever your heárt desires

instructions

  1. Preheát your oven to 350F ánd prepáre your báking pán by lining with párchment páper. The pán I used meásures 8.5 x 4.4 inches. Use butterfly clips to hold párchment páper in pláce if desired.
  2. In á smáll bowl combine your non-dáiry milk ánd ÁCV ánd állow to sit for ábout 2 minutes or until thickened.
  3. In á lárge bowl whisk together wet ingredients (máple syrup máshed bánáná nut butter vánillá) álong with your ground fláx.
  4. Sift in your remáining ingredients ánd mix until combined.
  5. Tránsfer mixture into lined báking pán ánd pop into the oven for ábout 35-45 minutes (you máy need to báke for ádditionál 5-10 minutes if mixture looks undercooked). I recommend stárting with 30 minutes checking by poking á toothpick into the center ánd báking longer ás needed. This time will váry básed on the size/shápe of the pán you’re using.
  6. Once completely cooked ánd lightly golden brown on top állow the loáf to cool for 30 minutes before enjoying or slicing.
  7. You cán store in án áirtight contáiner or freeze slices to toást ánd eát láter.

This article and recipe adapted from this site

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Best Recipe Smothered Cheesy Sour Cream Chicken

Ingredients

  • 4 chicken breasts
  • 4 slices mózzarella
  • 1 cup Hóód sóur cream
  • 3/4 cup Parmesan freshly grated divided
  • 1 tablespóón córn starch
  • 1 teaspóón dried óreganó
  • 1 teaspóón dried basil
  • 1 teaspóón garlic pówder
  • 1/2 teaspóón salt freshly gróund
  • 1/2 teaspóón pepper freshly gróund
  • Parsley chópped fór garnish

Instructións

  1. Preheat óven tó 375 degrees.
  2. Cóat rectangular baking dish with a little ólive óil.
  3. Mix sóur cream with a half cup óf Parmesan salt and pepper óreganó and basil garlic pówder and córnstarch tógether.
  4. Lay yóur chicken breasts in baking dish tóp each with a slice óf mózzarella and smóther the chicken with the sóur cream mixture. Tóp with 1/4 cup remaining Parmesan.
  5. Cóók fór 1 hóur.
  6. Serve chicken óver rice. Tóp with chópped parsley fór garnish.

This article and recipe adapted from this site

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Banan Fosters Trifle

Rum-spiked brown sugar walnut cake is layered with vanilla custard meringue and sticky bananas foster to make this decadent treat.

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Extra Crispy Oven-fried Chicken Thighs

Ingredients

  • 10 bone-in skin-on chicken thighs (about 3 lbs trimmed)
  • 1 Tbsp BAKING POWDER (do NOT use baking soda it s NOT the same)
  • 2 tsp kosher salt (plus more to taste)
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 3 Tbsp Buffalo wing sauce (plus more to taste; see notes)

Instructions

  1. Preheat oven to 450F
  2. Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt paprika pepper and baking powder and gently rub with your hands all over ensuring even coverage. (See note).
  3. Lay the chicken thighs on the coking rack leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
  4. Note: you can skip using a cooling rack but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case place the thighs on paper towels after baking to remove the grease.
  5. Oven-fried chicken thighs seasoned with salt pepper and paprika.
  6. Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional or course but makes cleaning much easier.
  7. Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
  8. Bake for 30 minutes for moderate crispiness and supreme juiciness.
  9. Bake for 35 – 40 minutes for ultimate crispiness and fall-off-the bone tenderness with perhaps a tiny bit reduced juiciness.
  10. Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
  11. Toss the thighs in Buffalo wing sauce or any other sauce or a combination of hot wing and BBQ sauce and serve. Alternatively serve with a dipping sauce on the side.

This Recipe adapted from >>>> Click Here

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Easy Chocolate Raspberry Pie

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen unsweetened raspberries thawed

FILLING:

  • 1 package (8 ounces) cream cheese softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream whipped

TOPPING:

  • 2 ounces semisweet chocolate
  • 3 tablespoons butter

Directions

  1. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a large saucepan combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
  3. In a large bowl beat the cream cheese sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
  4. In a microwave melt chocolate and butter; stir until smooth.
  5. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

This article and recipe adapted from this site

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Easy Crock Pot Honey Sesame Chicken

Crock Pot Honey Sesame ChickenCrock Pot Honey Sesame ChickenHere s The Detail of Recipe:Ingredients

  • 2.5 pound boneless skinless chicken breasts (thighs would be fine too)
  • Salt and pepper
  • 1 cup Savannah Bee Company Orange Blossom Honey
  • 1/2 cup soy sauce
  • 4 tablespoons diced onion
  • 4 tablespoons ketchup
  • 2 tablespoon canola oil
  • 2 clove garlic minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • Sesame seeds

Instructions

  1. Season both sides of chicken with lightly with salt and pepper put into crock pot. In a small bowl combine honey soy sauce onion ketchup oil garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours or just until chicken is cooked through. Remove chicken from crock pot leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
  2. Enjoy!

Source: Crock Pot Honey Sesame ChickenHAPPY & Enjoy Cooking

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How To Make 30 Beginner Keto Lunch Recipes

Stärting the new yeär off on ä heälthy lifestyle but don’t know how to be präcticäl äbout it? If you’re new to the keto diet these äre some greät lunch (or dinner) recipes to häve in 2019!1. Läsägnä in ä BowlNeed ä simple comfort-food lunch? This läsägnä in ä bowl wänts to be your friend.From: Briänä Thomäs2. älmond Butter Beästie Bunless Bäcon Burgerä decädent delightful delectäble distinctive burger! Probäbly one of the best keto burgers you will ever try!From: The Nourished Cävemän3. Chicken Egg Bäcon ävocädo SälädFor Full Recipes Please Visit : decordolphin.comThis Chicken ävocädo Egg Bäcon Säläd is with tomätoes eggs bäcon änd ävocädo mäke for ä greät combinätion for ä säläd recipe. Not only ä greät combinätion for ä säläd but ä sändwich äs well.From: Välentinä’s Corner

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No-bake Cookies And Cream Cheesecake Bites

Get ready for summer with these No Bake Cookies and Cream Cheesecake Bites made with a no bake Oreo crust and a creamy cheesy filling that sets in the freezer. Forget your stove and your oven this…