Homemade Pumpkin Pie Recipe | #Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorideasvideos #Pumpkinpierecipehomemade #Pumpkinpiefillingrecipe #Cookingrecipes #Holidaycooking #Dessertrecipes #Holidayrecipes

Ingredients

  • 1 store-bought or homemade pie crust
    • Pumpkin Pie Filling:
  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk

Instructions

  1. To prepare the pie crust :
  2. Preheat oven to 400°F.
  3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  4. Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
  5. To prepare the filling :
  6. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
  7. To make the pumpkin pie :
  8. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Homemade Pumpkin Pie Recipe

Homemade Pumpkin Pie Recipe | #Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorid...

Your Kitchen Transformed - Homemade Pumpkin Pie Recipe
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HONEY LEMON CHICKEN AND GREEN BEANS | #Chickenandricecasserolerecipes #Oldschoolchickenandricecasserole #Healthystarbucksdrinks #Chickenandricecasserolerecipescreamofmushroom #Ketostarbucksdrinksicedcoffee #Bellyfatburnerworkout #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Lemonhoneychicken #Honeychickengreenbeans

Ingredients

  • Honey Lemon Chicken and Green Beans
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below
  • Honey Lemon Sauce:
  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  4. Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  5. Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  7. Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

recipe adapted >>>>>  here

Your Kitchen Transformed - HONEY LEMON CHICKEN AND GREEN BEANS

HONEY LEMON CHICKEN AND GREEN BEANS | #Chickenandricecasserolerecipes #Oldschoolchickenandricecasserole #Healthystarbucksdrinks #Chickenandr...

Your Kitchen Transformed - HONEY LEMON CHICKEN AND GREEN BEANS
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Soft Batch Double Chocolate Fudge Cookies | #Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierecipes #Dessertrecipes #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
  4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
  5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
  6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
  7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
  8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
  9. Allow cookies to completely cool on the baking sheet before serving.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies | #Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierec...

Your Kitchen Transformed - Soft Batch Double Chocolate Fudge Cookies
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Healthy Chicken Burrito Wraps | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

  • 2 cups of chicken fillet, pre-cooked and shredded
  • 1 cup of Mexican rice or brown rice, pre-cooked
  • 1 avocado, diced
  • 1 cup of broccoli florets, cooked and chopped
  • 2 tablespoons of cilantro, chopped
  • 1 cup of grated sharp cheddar cheese, reduced-fat
  • 5 (8-inch) whole grain tortillas
  • 1 tablespoon of extra-virgin olive oil

Instructions

  1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
  2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
  3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
  4. Serve warm.

recipe adapated >>>>>  here

Your Kitchen Transformed - Healthy Chicken Burrito Wraps

Healthy Chicken Burrito Wraps | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparm...

Your Kitchen Transformed - Healthy Chicken Burrito Wraps
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