Birds Nest Cookies

Birds Nest Cookies , By Healthy Living and Lifestyle .

These no bake birds nest cookies are made with chocolate, butterscotch and chow mein noodles, then finished off with candy eggs. The perfect easy Easter dessert!

Prep Time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 12 Servings

INGREDIENTS:

• INGREDIENTS
• 12 ounces milk chocolate chips I recommend using Guittard or Ghirardelli chocolate chips, do not use Nestle.
• 12 ounces butterscotch chips
• 12 ounces chow mein noodles
• 36 candy eggs

INSTRUCTIONS:

• Place the milk chocolate chips and butterscotch chips in a large bowl. Microwave in 30 second increments until melted. Stir until smooth.

• Add the chow mein noodles to the bowl and toss until coated in the chocolate mixture.

• Spoon 2 tablespoons of the cookie mixture onto a piece of parchment and shape into a nest; top with 3 candy eggs. Repeat the process with the remaining cookie mixture and eggs.

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Rated 5/ 215 based on 215 Customer Reviews

Instant Pot Chicken Marsala (Pressure Cooker)

Instant Pot Chicken Marsala (Pressure Cooker) , By Healthy Living and Lifestyle .

A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot pressure cooker. Low carb, keto, and gluten free.

Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 3 Servings

INGREDIENTS:

• 2 boneless skinless chicken breasts
• 10 ounces cremini mushrooms sliced
• 3 cloves garlic minced
• 1/2 cup heavy whipping cream
• 1/2 cup dry marsala wine
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon corn starch
• 1/2 teaspoon dried oregano
• salt and pepper
• chopped fresh parsley

INSTRUCTIONS:

• Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.

• Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add garlic and mushrooms, cooking for a few minutes until they start to release their juices, stirring frequently. Turn off the saute mode.

• Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.

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Rated 5/ 214 based on 214 Customer Reviews

VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE

VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE , By Healthy Living and Lifestyle .

Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.

Prep Time: 10 minutes
Cook time: 470 minutes
Total time: 480 minutes
Servings: 10 Servings

INGREDIENTS:

• CRUST
• 1 cup medjool dates (packed, pitted // pitted before measuring)
• 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
• 1 pinch sea salt
• FILLING
• 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
• 1 tsp vanilla extract
• 1 Tbsp citrus zest (orange or lemon)
• 1/4 cup lemon juice
• 1 Tbsp melted coconut oil (omit if oil-free)
• 1/2 cup maple syrup (use less for a more tart cheesecake)
• 3/4 cup coconut yogurt (or store-bought - we like COYO brand)
• 1/4 tsp sea salt
• FOR SERVING optional
• Fresh berries
• Citrus zest/orange slices
• Coconut Whipped Cream

INSTRUCTIONS:

• Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.

• Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.

• To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.

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Rated 5/ 213 based on 213 Customer Reviews

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