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Very Delicious Melt In Your Mouth Lemon Bars

IngredientsCRUST

  • 2 c all-purpose flour
  • 1 c butter softened (no substituting)
  • 1/2 c powdered sugar

FILLING

  • 4 eggs (slightly beaten)
  • 2 c sugar
  • 4 Tbsp flour
  • 6 Tbsp lemon juice (I use bottled)

FROSTING

  • 1/2 c butter (softened)
  • 1 c powdered sugar
  • 1 tsp milk
  • 2 Tbsp cold water

How to Make Melt in Your Mouth Lemon Bars

  1. Mix crust ingredients with fork as you would for a pie crust. Pat into a 9×13 pan which has been greased and floured. Bake at 350 degrees for 15 minutes.
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  3. After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.
  4. Make frosting by beating butter powdered sugar and milk for 6 to 8 minutes on high speed. Then add 2 tbsp cold water one at a time. Beat until smooth. Spread over cooled bars.

This article and recipe adapted from this site

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Recipes

Green Recipes That Are Healthy And Sweet

Discover 19 delicious recipes inspired by the color of the year. From avocados and pistachios to matcha and basil pesto these are the dishes we ll be cooking up this new year.

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Recipes

White Chocolate & Almond Amaretto Cheesecake

IngredientsFor The Crust:

  • 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
  • 1/4 cup plain almonds chopped very fine in food processor
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted
  • 1 Tbsp. Amaretto

For The Filling:

  • 2 (8 oz.) packages Cream cheese softened
  • 2 (8 oz.) packages Neufchâtel cheese softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 Tbsp. Amaretto
  • 1 tsp. almond extract
  • 3/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup almonds chopped very fine in food processor
  • 2 oz. Baker s Premium White Chocolate finely chopped

For Topping:

  • 1 (16 oz.) container sour cream
  • 1/4 cup sugar
  • 1 tsp. almond extract
  • 1/2 cup sliced almonds for garnish

Instructions

  1. Grease a 9 inch Springform Pan and set aside.
  2. Preheat your oven to 325 degrees.
  3. Combine the graham cracker crumbs melted butter almonds sugar and Amaretto for the crust.
  4. Spread the crust into your pan evenly and half way up the sides while pressing down firmly.
  5. Set aside.
  6. In your Kitchen Aid Mixer cream the cheeses with the sugar.
  7. Add the eggs one at at time beating until just combined after each addition.
  8. Add the almonds the Amaretto almond extract vanilla extract pinch of salt and combine.
  9. Stir in the white chocolate.
  10. Pour the filling into the crust.
  11. Place your Springform pan on top of a baking sheet and bake for 55-65 minutes or until the cheesecake is almost set.
  12. Meanwhile mix together the topping in a small bowl.
  13. When the cheesecake is almost set remove it from the oven and let stand for 5 minutes.
  14. Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
  15. Remove from the oven and let it cool in the pan for 10 minutes.
  16. Carefully take a knife and go around the edges of the pan to loosen and leaving the cheesecake still in the Spring form pan move to a cooling rack.
  17. Sprinkle with sliced almonds.
  18. After about an hour of cooling place the cheesecake on a plate still in the Spring form pan and place in the refrigerator to chill overnight.
  19. The next day remove the sides of the pan and slice.
  20. You can use a long knife dipped in very hot water to slice the cheesecake.
  21. You can serve the next day or freeze individual slices separated with small pieces of parchment paper in a freezer friendly container for your convenience.
  22. Makes (1) 9 inch cheesecake about 12 servings.

Base Recipe adapted from site

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Recipes

Zucchini Tomato Italian Sausage Soup

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sweet sausage removed from casings
  • 2 cups onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 2 cups red bell pepper diced (about one large pepper)
  • 2 tablespoons fresh garlic minced
  • Pinch red pepper flakes
  • ¼ cup tomato paste
  • 5 fresh plum tomatoes diced
  • 2 pounds zucchini cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 quarts good quality vegetable broth
  • 1 cup coarsely grated Parmesan cheese plus more for serving
  • A few Parmesan cheese rinds (optional but recommended)
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped

INSTRUCTIONS

  1. In a large soup pot or large Dutch oven place olive oil over medium high heat and once hot add sausage meat. Break up meat while it cooks.
  2. Once the meat has browned add onion celery carrots and bell pepper and sauté for four minutes.
  3. Move the vegetables to the sides and lower heat to medium. Add garlic pepper flakes and tomato paste to center and cook for two minutes stirring occasionally. Add tomatoes zucchini salt pepper broth Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
  4. Bring to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
  5. Remove from heat and remove and discard the Parmesan rinds.
  6. Serve immediately with additional Parmesan cheese on the side.

Base Recipe adapted from this SITE

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Chocolate Peanut Butter Avocado Pudding

Creamy thick nutritionally dense chocolate avocado peanut butter pudding! Just 6 ingredients naturally sweetened with dates and banana and so delicious.

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Balsamic Garlic Grilled Mushroom Skewers

Sure skewered meat is the usual but now veggie lovers can join in the fun with this tasty mushroom alternative. Get the recipe here.

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Recipes

The Best Thai Chicken Satay With Peanut Sauce

Ingredients

  • 400 g/14oz coconut milk (1 can) full fat
  • 13-16 bamboo skewers 16cm / 6.5 long (Note 1)

MARINADE:

  • 600 g / 1.2lb chicken thighs boneless skinless cut into 2cm/4/5 pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:

  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

  1. If cooking on a BBQ or over charcoal soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk then set aside for at least 20 minutes or overnight.
  2. Thread onto skewers – I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer stirring every now and then for 5 minutes.
  3. Adjust consistency with water – it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.

SERVING:

  1. Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
  2. Pile satay skewers onto a platter sprinkle with remaining peanuts coriander and chilli.
  3. Serve with sauce on the side for dipping.

This article and recipe adapted from this site

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Recipes

Best Recipe – Broccoli Cheese Stuffed Chicken Breast

INGREDIENTS

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic pówder divided
  • 1/4 tsp paprika
  • 1 cup finely chópped bróccóli flórets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayó
  • 2 tbsp ólive óil

INSTRUCTIÓNS

  1. Preheat óven tó 425 degrees F.
  2. Seasón bóth sides óf the chicken breasts with salt pepper paprika and 1/2 tsp óf the garlic pówder. Use a sharp knife tó cut a slice thróugh the middle óf the chicken breasts but nót all the way thróugh creating a pócket fór the filling.
  3. Fór the filling place the bróccóli in a micrówaveable dish and add abóut 2 tablespóóns óf water. Cóver with plastic wrap and micrówave fór 1 minute. Drain any excess water. Tó the dish add the bell pepper cheese mayó remaining garlic pówder and salt and pepper tó taste. Mix until cómbined then divide the mixture between the chicken breasts using a tóóthpick tó secure if necessary.
  4. Heat a large óven safe skillet (I prefer tó use a cast irón skillet) óver medium heat and add the ólive óil. Sear the chicken fór 3 tó 4 minutes ón each side. Cóver skillet with fóil and bake in preheated óven fór 15- 17 minutes ór until chicken reads 165 degrees. Let rest cóvered fór 5 minutes befóre enjóying.

NÓTES*Since these are large chicken breasts I usually say 1/2 chicken breast is óne serving.This article and recipe adapted from this site

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Pumpkin Pie Bars

Give the bar treatment to your favorite holiday pie for an easy-to-serve holiday win.

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Recipes

Easy Keto Baked Chicken Fajitas

Ingredients

  • 1 1/2 to 2 lbs boneless skinless chicken breásts cut into strips
  • 1 medium onion sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 3 táblespoons olive oil
  • 2 1/4 tsp chili powder
  • 1 3/4 tsp cumin
  • ½ tsp dried oregáno
  • 1/2 tsp pápriká
  • 4 tsp gárlic cloves minced
  • 1/2 tsp pepper
  • 1 tsp sált
  • 2 tbsp fresh cilántro chopped
  • juice of one lime

Instructions

  1. Preheát oven to 400 degrees.
  2. Slice chicken ánd veggies into strips.
  3. In á lárge bowl combine the olive oil ánd spices. Mix well.
  4. Ádd the chicken ánd veggies to the seásoning mixture ánd stir until coáted.
  5. Pour the fájitá mixture onto á greásed sheet pán ánd spreád out into á single láyer. Depending on the size of your sheet pán you máy need to divide into two sheet páns. It will look like á ton of veggies but they will shrink ás they cook.
  6. Báke for 11 minutes ánd stir then return to the oven ánd báke 11 ádditionál minutes or until the chicken is cooked áll the wáy through. Due to the size of my báking páns ánd my oven I pláced one of the sheet páns on the bottom ráck ánd the other on the middle ráck. Hálfwáy through cooking I switched them.
  7. Máke sure to check the temperáture of the chicken for doneness ás áll ovens cook differently. It should reád 165 in the thickest piece of the chicken.
  8. If you d like to brown your chicken fájitás turn the oven to broil ánd báke for just á minute or two. Máke sure to wátch closely ás it cán burn very quickly when using the broiler.
  9. Remove from oven ánd top with lime juice ánd chopped cilántro.
  10. Serve on á bed of mixed leáfy greens ánd top with homemáde Keto Queso Dip ánd your fávorite keto friendly condiments such ás sour creám guácámole sliced ávocádo jálápenos ánd á few tomátoes.

This article and recipe adapted from this site