Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Season chicken breasts on both sides with salt and black pepper.
3. Add chicken to hot oil in a skillet and cook 5-6 minutes per side until cooked through.
4. Remove cooked chicken breasts from the skillet and transfer to serving plate.
5. Cover with aluminum foil and keep warm.
6. Add minced garlic to remaining olive oil and saute,stirring,10 seconds.
7. Stir in chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until lightly thickened.
8. Stir in honey and season with salt.
9. Serve cooked chicken breasts topped with creamy mustard sauce and chopped fresh thyme.

Cooking method:

1. Preheat your oven to 350 F (175 C).
2. Line a standard-sized muffin tray with muffin papers.
3. Set aside.
4. In a small bowl,combine ground pretzels and melted butter.Mix well.
5. Spoon butter mixture into each muffin paper and pat down with finger to flatten.
6. In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
7. Stir in sugar and mix until no granules remain.
8. In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
9. Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
10. Fill the muffin papers to about ¾ full.
11. Bake in preheated oven for 15 minutes.
12. Cool completely in a pan.
13. Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
14. Drizzle with melted peanut butter chips and serve immediately.

Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 6 tablespoons unsalted butter,divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops,patted dry
• 1 cup (250 ml) dry white wine
• 2 tablespoons heavy cream
• pinch of saffron threads
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,melt 2 tablespoons unsalted butter and olive oil.
2. Add sea scallops,sprinkle with salt and black pepper,and sear well on both sides,turning once.
3. Remove seared scallops from the skillet and set aside,kipping warm.
4. Add dry white wine to hot pan and de-glaze pan.
5. Reduce heat to low and allow to wine to reduce by half.
6. Stir in heavy cream and remaining butter.Once butter is combined,add saffron threads.
7. Stir well.
8. Return seared scallops to the skillet.Turn well to coat.
9. Remove from the skillet and serve immediately.More scallop recipes>>>>

Ingredients:

• 1/4 cup (60 ml) orange-flavored liqueur
• 1/4 cup (60 ml) freshly squeezed orange juice
• 2 tablespoons brandy
• 1 pound fresh strawberries,cut into halves
• 1/2 cup (125 g) heavy (double) cream
• 1 1/2 tablespoons caster(superfine) sugar

Cooking Method:

1. In a small mixing bowl,combine liqueur,orange juice and brandy.Mix well.
2. Add halved strawberries to brandy mixture.Refrigerate for 1 hour,spooning liquid over strawberries occasionally.
3. In another mixing bowl,whisk double cream until frothy.Stir in caster sugar and beat until soft peaks form.
4. Spoon strawberries into sherbet dishes and top with whipped cream.
5. Serve immediately. More dessert recipes>>>>

Ingredients:

• 1 cup (250 g) vanilla ice cream
• 1/4 cup Baileys liqueur
• 2 tablespoons grenadine syrup,plus more for garnish
• 1/4 cup (60 g) heavy cream

Ingredients:

• 1/2 cup (125 ml) chilled strong black coffee
• 3 tablespoons Amaretto liqueur,divided
• 4 scoops coffee ice cream
• 1/4 cup (60 g) toasted almonds,chopped
• 1/2 cup (125 g) heavy (double) cream

Ingredients:

• 1 pound (480 g) sweet Italian chicken sausages
• olive oil
• 1 yellow onion,peeled and chopped
• 4 cloves garlic,peeled and finely chopped
• 1 pound (480 g) Cremini mushrooms,quartered
• 3/4 cup (180 ml) dry white wine
• 16 oz (480 g) package of penne rigate
• 3/4 cup (180g) heavy (double) cream
• 3/4 cup (180 g) grated Parmesan cheese plus extra (to sprinkle on top)
• fresh Italian parsley,chopped
• salt and freshly ground black pepper,to taste

Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup (60 g)melted unsalted butter,divided
• 2 cups (500 g) heavy (double) cream

 Ingredients:

• 3 tablespoons olive oil
• 2 medium red onions,peeled and chopped
• 3 cloves garlic,peeled and minced
• 28 oz (840 g) can crushed tomatoes
•  1 cup (250 g) heavy (double) cream
• 1 bunch fresh basil,chopped
• grated Parmesan cheese for garnish
• kosher salt and freshly ground black pepper

Fried spicy chicken bites.Marinated chicken with spicy homemade sauce.Yummy!
Makes 4 servings

Ingredients:

• 3 chicken breasts,boned and skinned,cut into bite pieces
• 1 cup (250 g) plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons freshly ground cumin
• 1 teaspoon freshly ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon freshly ground ginger
• 3 teaspoons salt

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 jalapeno pepper,finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 8 oz (240 g) can tomato sauce
• 1 cup (250 g) heavy (double) cream

Cooking Method:

Ingredients:

• 1/2 cup (125 ml) chilled coffee
• 3 tablespoons Amaretto liqueur,divided
• 4 scoops coffee ice cream
• 1/4 cup (60 g) chopped almonds
• 1/2 cup (125 g) heavy cream

Ingredients:

• 1/3 cup (80 g) melted butter
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic,peeled and minced
• 6 tablespoons all-purpose flour
• 24 oz (720 ml) evaporated milk
• 5 cups (1.25 L) low-sodium chicken broth
• 5 cups (1.25 kg) diced broccoli florets
• 1/8 teaspoon dried thyme
• 1/2 cup (125 g) heavy (double) cream
• 12 oz (360 g) sharp cheddar cheese,shredded
• 2 oz (60 g) shredded Parmesan cheese
• salt and freshly ground black pepper

Ingredients:

• 2 pounds (960 g)  boneless and skinless chicken breasts
•  1/4 cup (60 g) melted butter,divided
• 1/4 teaspoon cayenne pepper
• 2 cups (500 g) heavy cream
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt

Ingredients:

• 1 1/2 pounds (720 g) fingering potatoes,washed and cut in half lengthwise
• 2 tablespoons unsalted butter,melted
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (125 g) heavy cream
• 1/2 cup (125 g) shredded cheddar cheese