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https://www.mrfood.com/Chicken/Stuffed-Chicken-Muffins-269/ml/1/e/xNQ6Z8Xt47ay9fN2H96jcpVxIS2bOwMfhGaxzq8qgoU%3D/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfooddaily20170517

There’s more than muffins baking in this muffin tin. Here’s the secret to making those restaurant-style stuffed chicken breasts…Italian-style!

Cooking Time: 30 min

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Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4-6

Ingredients:

3 tablespoons unsalted organic grass-fed butter

¼ cup organic coconut sugar

1 organic egg

1⅔ cups organic almond flour

¼ teaspoon salt

½ teaspoon organic baking soda

1 tablespoon organic vanilla extract

½ cup organic dark chocolate chips (least sugar possible)

Directions:

1.) Preheat the oven to 350° F and line a baking sheet with parchment paper. Cream together the butter and coconut sugar until smooth. Add the egg and vanilla and mix until smooth. Add the salt, baking soda and almond flour and mix until everything is fully incorporated. Stir in the chocolate chips.

2.) Scoop the dough, place on the prepared baking sheet and gently press down to flatten. Bake for 6-8 minutes, or until the edges are golden brown.

#cleaneatingbaking #cookiedough #chocolatechipcookies #glutenfree #kjensifymehealthy

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

#gluten_free, #cream_cheese_brownies, #kjensifymehealthy,

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

YIELD Makes 16 bars
ACTIVE TIME 20 minutes
TOTAL TIME 1 hour, plus cooling

INGREDIENTS

– For the cream cheese swirl:
  – 8 ounces cream cheese, room temperature
  – 1/4 cup sugar
  – 1 large egg, room temperature
  – 1/4 teaspoon vanilla extract

– For the brownies:
  – 6 tablespoons unsalted butter, plus more for pan
  – 1/4 cup cornstarch
  – 1/4 cup unsweetened cocoa powder
  – 1 tablespoon instant coffee or espresso powder
  – 1/2 teaspoon kosher salt
  – 9 ounces semisweet chocolate, coarsely chopped
  – 1 cup sugar
  – 1 teaspoon vanilla extract
  – 3 large eggs, room temperature

– Special Equipment
  – An 8x8x2″ baking pan

PREPARATION
– Make the cream cheese swirl:
  – Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
– Make the brownies:
  – Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2″ overhang on all sides. Butter parchment.
  – Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
  – Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
  – Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
  – Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
– Do Ahead
  – Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

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BAILEY’S IRISH CREAM MINI-CHEESECAKES

Whether for  a dinner party or just a treat, who couldn’t resist the great taste of Bailey’s Irish Cream Mini-Cheesecakes!  Enjoy!

For the crust:
16 whole Oreo cookies, finely ground in food processor
3 Tbs unsalted butter, melted

For the filling:
2 8 oz pkgs cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tbs Bailey’s Irish Cream
1 tsp vanilla
6 oz semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
8 oz semisweet chocolate, finely chopped (or 1 cup mini chocolate chips)
1 cup heavy cream
1 tsp instant coffee granules

baileys-irish-cream-chocolate-cheese-cakePreheat oven to 350°. Combine the ground Oreos and melted butter into a bowl until well blended. Spoon into 24 mini cheesecake cups.* Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

Using a stand or hand held mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla. Spoon the batter over each crust, filling to a little less than half of the cup. Add the melted chocolate to the remaining batter. Spoon the chocolate mixture over the cheesecake batter, filling to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Place a glass bowl over a pot of simmering water. Add the chocolate, cream and the coffee. Stir occasionally and heat just until chocolate has melted.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and spoon the glaze over the top.

*Mini muffin tins will not work with this recipe. Use a mini cheesecake tin with removable bottoms.
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* Pie Crust from Cake Mix *

Whoda Thunk it 🙂

* Pie Crust from Cake Mix *

Change the flavor of your pies by using a cake mix.

This makes 2 Pie Crust *

Ingredients
•Cake Mix – any flavor
•1 whole egg
•3 egg yolks
•1 tablespoon butter, softened

Directions

1.Combine all ingredients in a large bowl
2.Turn dough out onto a slightly floured counter and knead until well combined
3.Wrap in plastic and chill at least 15 minutes
4.Divide in half and roll out dough
5.Place in pie pan, prick bottom with fork
6.Bake at 350 degrees for 20-25 minutes for full size pie
7.Bake at 350 degrees for 5-7 minutes for mini pies

Please Note: Pie crust to be used as an already baked pie shell

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CINNAMON ROLLS CASSEROLE

Cinnamon Roll Casserole

1 can/roll of cinnamon rolls (refrigerated biscuit section of store)
2 eggs
1/4 C. heavy cream
1 tsp. vanilla extract
2 T. corn syrup
butter for greasing the pan
Heavily grease a casserole dish with the butter. Open the can of cinnamon rolls and unroll each one and cut the strips into 4 pieces. Place these strips in the bottom of your casserole dish. Whisk together the eggs, heavy cream, vanilla and corn syrup. Pour this evenly over the cinnamon roll strips. Using a fork stir is just a little to get everything evenly distributed. Baked uncovered at 375 degrees for 30 minutes. Remove and spread the icing that came with the rolls across the top. Serve warm.

Courtesy of Janet’s Appalachian Kitchen, be sure to check her out right here on Facebook!

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LOW CARB FOCACCIA BREAD

By Libby @ ditchthecarbs.com
rsz_low_carb_focaccia_bread_tall-4
Low carb focaccia bread is incredibly versatile. Bake it, toast it, make it into rolls, roll it thin to be a panini or even a pizza base ……
Wheat free, gluten free, sugar free low carb focaccia bread. I don’t usually look for a bread substitute as that is the thing we are all trying to give up, but if you do fancy one, or need to take something to a barbecue, then it’s good to have an alternative available.
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Recipe type: Baking
Cuisine: Low Carb
Serves: 4
INGREDIENTS
– ½ cup coconut flour
– 5 tbs psyllium husk
– 2 tsp baking powder
– 1 tsp Himalayan salt
– 4 eggs
– 1 cup boiling water
INSTRUCTIONS
rsz_low_carb_focaccia_bread_tall-4– Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
– Add the eggs and mix. The mixture will be a very firm ‘play-dough’ like consistency so don’t work it too hard at this point.
– Add the cup of boiling water and mix until thoroughly combined.
– Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
– Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer ‘spongy’.
– Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
NOTES
* To ensure you avoid any ‘eggy’ taste, add plenty of flavours such as rosemary, garlic, salt etc.
* Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. It can help maintain a healthy digestive tract, help maintain gut flora, and remove toxins. Add some to your coconut muesli to increase fibre intake. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
NUTRITION INFORMATION
Serving size: Whole focaccia Calories: 528 Fat: 26g Carbohydrates: 58g Sugar: 5.9gFibre: 42g Protein: 31g
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Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze

Lets face it, having to give up breads completely while on a LCHF diet, can be hard, especially if you like those cheese and ham sandwiches!   Well fear not, with using the right ingredients, a lot of love, you can still have your bread and eat it too!  Here is a delicious Bread – Rollup recipes with Hot Ham and Cheese Roll-ups with Dijon Butter Glaze!   Enjoy!
Yield: 12 Rolls-Ups
Serving Size: 2 Roll-Ups
Ingredients
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-8-592x750
For the Hot Ham and Cheese Roll-Ups
1/4 cup almond flour (get it here)
3 tbsp coconut flour (get it here)
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup low-moisture, part skim mozzarella cheese, shredded
4 tbsp salted butter
2 tbsp cream cheese
1 large pastured egg
10 oz sliced ham
1 1/2 cup sharp white cheddar cheese, shredded
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-10-566x750
For the Dijon Butter Glaze
2 tbsp salted butter
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp dried Italian seasoning
Instructions
Preheat oven to 375°
In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-4-750x488To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
Once the ingredients are combined, spread the dough out on parchment paper or a silpat in a thin and even layer – about 9″ by 13″. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
Once you have the dough in a nice, even rectangle, sprinkle the cheddar over top, covering all of the dough.
Next, layer on the ham.

Roll the dough up tightly lengthwise. This will produce smaller rolls, but you will get almost twice as many. Turn so that the seam is facing down

Cut the ends off each side of the roll-up to even it out. Then cut it into 1″ slices.
Place your individual roll-ups in a baking dish.
Bake for 20-25 minutes or until they are fluffy and golden brown.
While they are baking, melt the butter and mix it with the Dijon, Worcestershire, garlic powder and Italian seasoning. Fork whisk until all ingredients are well incorporated.
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-10-566x750Take your rolls out of the oven, brush the glaze over top of them. Return them to the oven and bake for an additional 5 minutes.
Notes
Per Serving – Calories – 482 Fat – 41g Protein – 25g Carbs – 6.8g Fiber – 2.8g Net Carbs – 4g
Courtesy  peaceloveandlowcarb.com
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Keto Buckeye Cookies

Baking for the Holidays can be so much fun!  But it can also be loaded with sugars and unhealthy ingredients that causes you to gain weight over the Holidays!   But don’t despair, for with a few ingredient changes and substitutes, you can have your cake, cookie and eat it too!  Here is a great LCHF recipe for Keto friendly, Keto Buckeye Cookies!  Enjoy this Holiday Season, the LCHF/ Keto or Paleo way!
keto-buckeye-cookies
2 1/2 Cups Honeyville Almond Flour
1/2 Cup Peanut Butter
1/4 Cup Coconut Oil
1/4 Cup NOW Erythritol
3 Tbsp. Maple Syrup (recipe here)
1 Tbsp. Vanilla Extract
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
2-3 Chocoperfection Bars (or 3-4 Squares 90%+ Dark Chocolate)
Beat all wet ingredients together, then in a separate container mix all dry ingredients together.
Sift the dry ingredients into the wet ingredients and mix well. Refrigerate dough for 20-30 minutes.
Preheat your oven to 350F, then chop up 2 Chocoperfection (or 90%+ Dark Chocolate) bars into small squares.
Form a small ball of dough into your hand and press flat. Add 1-2 pieces of chocolate between dough and seal together into a ball.
Press dough into a rounded tablespoon and put on a silpat.
Bake for 15-18 minutes. Optional: Broil 2-3 additional minutes.
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