Doritos Chicken Casserole Recipe



INGREDIENTS

  • 1 (14.5 ounce) package nacho cheese-flavored Doritos,
    lightly crushed
  • 2 ½  to 3 cups
    rotisserie chicken, shredded and cut into small pieces
  • 1 can black beans, rinsed and drained
  • 1 (15.25 ounce) can corn, drained
  • 8 oz. colby jack cheese, shredded and divided
  • 1-10 oz. mild diced tomatoes and green chiles (Ro-tel)
  • 1- 4 oz. can green chilies
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 8 ounces sour cream
  • 1 tablespoon taco seasoning
  • Cilantro for garnish, optional

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch
    baking dish with cooking spray.
  2. Spread half the crushed chips into the bottom of the
    prepared baking dish.
  3. In a large bowl, stir together the chicken, black beans,
    corn, 1 cup of the cheese, Ro-tel, green chiles, cream of chicken soup, sour
    cream and the taco seasoning.
  4. Spread the mixture evenly over the chips in the baking pan.
  5. Bake for 20 minutes. Spread remaining chips evenly over the
    top, then sprinkle with the remaining cheese. Bake another 5 to 7 minutes or
    until the cheese is melted. Garnish with cilantro, optional.

This article and recipe adapted from this site

Slow Cooker Honey Teriyaki Chicken



INGREDIENTS

  • 2 pounds boneless, skinless chicken thighs (about 6), cut
    into 1 1/2-inch pieces
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup tamari or soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • For serving: cooked rice, red pepper flakes, sesame seeds,
    sliced scallions

INSTRUCTIONS

  1. Arrange the chicken in a single layer in the bottom of a
    6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk
    the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl
    and pour over the chicken.
  2. Cover and cook on the LOW setting for 2 to 3 hours or on the
    HIGH setting for 1 to 2 hours. The chicken is done when an instant-read
    thermometer inserted into the thickest piece registers 165°F.
  3. Using a slotted spoon, transfer the chicken to a bowl. Pour
    the sauce left in the slow cooker into a small saucepan and bring to a boil
    over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile,
    whisk the water and cornstarch together in a small bowl. Once the sauce has
    reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1
    to 2 minutes.
  4. Return the chicken to the slow cooker and pour in enough
    sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve
    over cooked rice and garnish with red pepper flakes, sesame seeds, and
    scallions.

This article and recipe adapted from this site

Mint Chip Lasagna



INGREDIENTS


FOR THE CRUST

  • 1 package mint Oreos, finely crushed
  • 5 tbsp. melted butter

FOR THE CHEESECAKE LAYER

  • 2 (8-oz.) blocks cream cheese, softened
  • 1 c. powdered sugar
  • 1 tsp. mint extract
  • 1 c. whipped cream
  • Green food coloring

FOR THE PUDDING LAYER

  • 2 (3.4-oz.) packages instant chocolate pudding
  • 3 c. milk
  • 1/2 c. mini chocolate chips

FOR THE TOPPING

  • 2 c. whipped cream
  • 1/4 c. chocolate shavings
  • 1/4 c. mini chocolate chips

 DIRECTIONS

  1. In a medium bowl combine crushed Oreos and butter. Press
    into a 9”-x-13” baking dish.
  2. Make cheesecake layer: In another large bowl using a hand
    mixer, beat cream cheese and powdered sugar until no lumps remain, then beat in
    mint extract. Fold in whipped cream until incorporated. Add green food coloring
    until desired color is reached. Pour cheesecake layer over crust and smooth top
    with an offset spatula. Refrigerate while making the next layer.
  3. Make pudding layer: In a large bowl, whisk together pudding
    mix and milk until thickened, then fold in mini chocolate chips. Pour pudding
    over cheesecake layer and smooth top.
  4. Spread whipped cream over pudding layer and top with
    chocolate shavings and mini chocolate chips. Refrigerate until well chilled, at
    least 4 hours and up to overnight. 

This article and recipe adapted from this site

buttery Pecan Pie Bars

Ingredients
Crust:
  • 1 1/4 cups  unsalted butter  (room temperature)
  • 1/3 cup  granulated sugar 
  • 2  large eggs 
  • 1 teaspoon  pure vanilla extract 
  • 2 1/4 cups  all-purpose flour 
  • 1/4 teaspoon  baking powder 
  • 1/8 teaspoon  kosher salt 

Topping:
  • 1 cup  unsalted butter 
  • 1 cup  light corn syrup or maple syrup 
  • 1 1/4 cups  light brown sugar  (packed)
  • 1/2 cup  cornstarch 
  • 4  egg yolks 
  • 1/2 cup  heavy cream 
  • 1 pound  pecans  (roasted and chopped)
  • 1/8 teaspoon  salt 
  • 1 teaspoon  vanilla extract 

Instructions
  1. Preheat the oven to 350 degrees F.

Crust:
  1. Beat the butter and sugar until light and fluffy, approximately 3 minutes.
  2. Add the eggs and the vanilla and mix well.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. Mix the dry ingredients into the batter on low speed until just combined.
  5. Press the dough evenly into an ungreased 9×13-inch baking pan, if the dough is too sticky, sprinkle lightly with flour. Bake for 15 minutes, until the crust is just set. Allow to cool, otherwise, when you add the filling it may let the crust.

Topping:
  1. In a small bowl, add brown sugar, cornstarch and salt, whisk to combine.
  2. Place a saucepan over low medium heat, add the sugar mixture to it.
  3. Whisk in the egg yolks quickly, maple syrup and cream, until smooth. Stir continuously and bring to a simmer.
  4. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
  5. Remove from heat. Stir in the cold diced butter until fully melted.
  6. Fold in roasted, chopped pecans and vanilla extract.
  7. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling, is set.
  8. Remove from the oven and allow to cool fully. Refrigerate until cold, for about 4-6 hours. Cut into bars and serve.

Base Recipe adapted from site

Easy Creamy Parmesan One Pot Chicken and Rice

Ingredients

  • 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
  • 4 Tablespoons Butter
  • 1 Large onion, Diced
  • 3 Cloves Garlic, Minced (3 Teaspoons)
  • 2 Teaspoons Italian Seasoning
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 2 1/2 Cups Chicken Broth
  • 1 Cup long grain white rice
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • Parsley for serving, Optional

Instructions

  1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  3. Cook and stir for 5 minutes until chicken is golden on all sides.
  4. Add the garlic and cook for one more minute, stirring constantly.
  5. Add the chicken broth and rice to the pan and stir.
  6. Bring to a boil, then reduce the heat to medium low.
  7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
  8. Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

This article and recipe adapted from this site

Pineapple Chicken and Rice



Ingredients

  • 1 and half pounds boneless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 can 20 oz. sliced pineapple save the juice for the sauce
  • 1 tablespoon cornstarch
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 garlic cloves minced
  • 4 servings of cooked rice.

Instructions

  1. Season chicken with thyme, salt and pepper.
  2. Over medium heat brown the chicken in the vegetable oil.
  3. Drain pineapple slices and reserve the juice.
  4. Combine cornstarch and 2 oz. of the pineapple juice and set
    aside.
  5. In a separate bowl combine remaining juice with mustard,
    honey, and garlic.
  6. Add dijon mixture to the pan, reduce heat and cover.
  7. Allow to simmer for 15 minutes.
  8. Remove chicken from the pan.
  9. Stir the cornstarch mixture and add to the pan and bring to
    a boil.
  10. Stir for 2 minutes.
  11. Reduce heat and return chicken to the pan. Flip chicken in
    the pan to get it nice and coated with the sauce.
  12. Add pineapple slices to pan (on top of chicken and around
    the chicken) cover for 2-3 minutes to allow pineapple to heat through.
  13. Serve over rice.

This article and recipe adapted from this site

15 Minute Keto Garlic Chicken with Broccoli and Spinach



Ingredients

  • 1 pound chicken breasts cut into 1” pieces
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed pepper optional
  • salt and pepper to taste
  • 3-4 cloves garlic minced
  • 1/2 cup tomatoes chopped
  • 2 cups broccoli florets
  • 2 cups baby spinach
  • 1/2 cup shredded cheese mozzarella, cheddar, parmesan, or
    favorite melting cheese
  • 4 oz cream cheese

Instructions

  1. Heat 2 tablespoons olive oil in a large saucepan over
    medium-high heat. Add the chopped chicken breasts, season with Italian
    seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or
    until chicken is golden and cooked through.
  2. Add the garlic and saute for another minute or until
    fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese.
    Cook for another 3-4 minutes or until the broccoli is cooked through.
  3. Serve with cooked pasta, rice, zucchini noodles or
    cauliflower rice.







This article and recipe adapted from this site

Graham Cracker S’mores Brownie Bars

INGREDIENTS

  • 1/2 cup butter
  • 2 cups semi-sweet chocolate chips
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 10-oz bag of miniature marshmallows
  • 3 Hershey Bars
  • 8 graham crackers broken into small pieces

INSTRUCTIONS

  1. Preheat oven to 350.
  2. In a large bowl, mix the butter and chocolate chips.  Melt in the microwave.
  3. Stir in the vanilla and eggs.
  4. Add sugar, flour, baking soda and cinnamon.  Stir until it is well combined.
  5. Chop 1 ½ of the Hershey bars and add to the brownie mixture.  Combine.
  6. Pour into a greased 9×13 baking pan.  Bake for 20 minutes or until a toothpick comes out clean.
  7. Allow to cool for a few minutes and spread the marshmallows over the top.  Coarsely chop the remaining Hershey bars and add to the top as well. Crumble the graham crackers on top.
  8. Broil for just a few minutes until marshmallows are browned.  Allow to cool before serving.

This article adapted from this site

Easy 5 Minute Buffalo Chicken Wraps

Ingredients
  • 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion, shredded cheese

Instructions

  1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

This article and recipe adapted from this site

Chocolate Cookies with Raspberry Frosting



INGREDIENTS 
  •  1 cup butter (Sweet
    Cream, Salted)
  •  3/4 cup Granulated
    Sugar
  •  2/3 cup Brown Sugar
    (packed)
  •  2 Eggs
  •  1 tsp. Vanilla
  •  2 1/4 Cups Flour
  •  2/3 Cup Unsweetened
    Cocoa Powder
  •  1 tsp. Baking Soda
  •  1/4 tsp. Salt
  •  The Best Raspberry
    Frosting
  •  Ghirardelli Chocolate
    Melting Wafters

INSTRUCTIONS

  1. Mix dry ingredients together and set aside.
  2. Cream butter and sugars. 
  3. Mix in Eggs and Vanilla.
  4. Fold in dry ingredients.
  5. Roll dough into balls.
  6. Bake in a 350 degree oven for 9-11 minutes.
  7. Allow cookies to cool.
  8. Frost with The Best Raspberry Frosting
  9. Drizzle melted chocolate over the top of The Best Raspberry
    Frosting

Read Full Recipe —> Click Here

Slow Cooker Chicken and Gravy



INGREDIENTS: 
  • 3 to 4 boneless skinless chicken breasts
  • 1 (10.75-oz) can cream of chicken soup
  • 2 (0.87-oz) envelopes of chicken gravy mix
  • 1/2 cup water or chicken broth, optional
  • hot steamed rice

INSTRUCTIONS:
  1. Place chicken in the slow cooker and season with salt and
    pepper, if desired.
  2. Whisk together soup, gravy mix, and water (if using). Pour
    over chicken.
  3. Cover crock-pot and cook on LOW for 4-6 hours. 
  4. Before serving break the chicken breasts into bite-sized
    pieces. Serve over hot steamed rice.

This article and recipe adapted from this site

No Bake Banana Split Cake



INGREDIENTS

  • 1 1/2 cups graham cracker crumbs
  • 1 1/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 2 (8oz) packages cream cheese, softened
  • 1 (20oz) can crushed pineapple, drained
  • 5 medium bananas, divided
  • 2 cups cold milk
  • 2 (4 serving size) packages Jello instant cheesecake pudding
    mixes
  • 2 cups thawed whipped topping (such as cool whip), divided
  • Optional Toppings:
  • 1 cup chopped pecans or preferred nut
  • maraschino cherries
  • chocolate syrup

INSTRUCTIONS
  1. Combine the graham cracker crumbs, 1/4 cup of sugar and the
    melted butter in a bowl and mix to combine. Press the crumbs evenly into a
    9×13″ cake pan and freeze for 10 minutes.
  2. Meanwhile beat the cream cheese and 1 cup of sugar until
    smooth and creamy. Carefully spread over the graham cracker crust into an even
    layer. Top with a layer of the crushed pineapple (make sure to drain very
    well). Slice 4 of the bananas into discs and layer on top of the pineapple.
  3. Combine the cold milk and 2 pudding mixes in a bowl and
    whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until
    combined. Spread over the bananas into an even layer. Top with the remaining
    whipped topping. Cover and chill until ready to serve (best if chilled at least
    2 to 5 hours).
  4. Serve with optional toppings and additional sliced bananas
    on top if desired. Enjoy!

This article and recipe adapted from this site

Baked Ranch Chicken with Broccoli and Bacon



Ingredients

  • 4 chicken breasts (use 4 thin chicken breasts, or use 2
    large chicken breasts, sliced in half, horizontally)
  • 2 cups broccoli florets , blanched, chopped
  • 6 strips bacon , cooked, chopped
  • 1/2 cup Ranch dressing
  • 1 cup Cheddar cheese , shredded
  • 1/3 cup Mozzarella cheese , shredded

Instructions

  1. Preheat the oven to 375 F.
  2. Add chicken breasts to the casserole dish. I used the the
    oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Note about chicken: use 4 thin chicken breasts, or use 2
    large thick chicken breasts, sliced in half horizontally each to make 4 thin
    chicken breasts.
  4. Top with chopped and blanched broccoli florets.
  5. Top with chopped cooked bacon.
  6. Spread Ranch dressing on top.
  7. Top with shredded Cheddar and Mozzarella cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken
    is cooked through. The cooking time will depend on the thickness of your
    chicken breasts.







This article and recipe adapted from this site

Easy Crock Pot Chicken and Gravy

Ingredients

  • 1.5 pounds skinless boneless chicken breasts
  • 2 cups chicken broth
  • 2 packages 0.87oz Chicken Gravy Mix

Instructions

  1. Place chicken breasts in the slow cooker.
  2. Mix together the chicken broth and gravy packets. Then pour over the chicken.
  3. Cover and cook on high for 4 hours.
  4. Take two forks and pull apart the chicken. The chicken should be fork tender.
  5. Stir the chicken in the gravy.
  6. Serve with mashed potatoes and veggies.

This article and recipe adapted from this site

Copycat Longhorn Parmesan Crusted Chicken



Ingredients

  • 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
  • Salt/Pepper, to taste
  • 2 Tablespoons vegetable oil

Marinade: (Shortcut- Use Italian Salad Dressing)

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon Distilled white vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper

Parmesan Crust

  • 3/4 cup Parmesan cheese, chopped into bits
  • 3/4 cup Provolone cheese, chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 5 Tablespoons melted butter
  • 1 cup panko breadcrumbs
  • 2 teaspoons garlic powder 

Instructions

  1. Whisk all marinade ingredients together until well-combined
    and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air,
    and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and
    pepper if desired.
  4. Place the chicken in a new freezer bag along with the
    marinade. Seal out the air and marinate in the refrigerator for a minimum of 30
    minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet
    over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. Refrain
    from moving the chicken around as it sizzles, it will hinder the nice golden
    sear color. If the pan gets too hot, reduce the heat to medium. Each side will
    take 3-5 minutes. Once each side is a nice, golden brown and the middle is
    cooked, set the chicken aside.

Parmesan Crust

  1. Preheat the oven to a low broil. (450 degrees F.)
  2. Combine the chopped Parmesan, Provolone, Butter, and
    Buttermilk Ranch dressing in a small bowl.
  3. Microwave for about 45 seconds, stirring in between.
  4. Stir in the Panko and garlic powder. Spread generously over
    the chicken.
  5. Broil 1-2 minutes until the cheese is hot and melted, keep a
    close eye to ensure it doesn’t burn.
  6. Serve with mashed potatoes and enjoy!

This Recipe adapted from >>>> Click Here

Almond Flour Keto Biscuits



INGREDIENTS

  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 teaspoon sea salt
  • 1 cup blanched finely ground almond flour (not almond meal)
    (4oz)
  • 2 teaspoons baking powder

INSTRUCTIONS 
  1. Preheat oven to 350 degrees F. Line a baking sheet with
    parchment paper.
  2. In a medium bowl, whisk together the egg, sour cream and
    salt. Using a rubber spatula, mix in the almond flour, then the baking powder.
  3. Using a 2-tablespoon scoop, place 6 mounds of the dough on
    the prepared baking sheet. Do not flatten the mounds.
  4. Bake until golden, 15-18 minutes. Serve warm.

Read Full Recipe —> Click Here

Slutty Cheesecake Bars



INGREDIENTS

  • 1 (16.5-oz.) log refrigerated chocolate chip cookie dough
    (such as Pillsbury)
  • 20 Oreo cookies, plus more for topping
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • Warm caramel, for drizzling

 DIRECTIONS

  1. Preheat oven to 325°. Line an 8″-x-8″ baking dish
    with parchment paper with a 2″ overhang. Press cookie dough into bottom of
    baking dish.
  2. Top with a single layer of Oreos, breaking them up to fit,
    if necessary, and set aside.
  3. Make cheesecake layer: In a medium bowl using a handheld
    mixer or stand mixer with the paddle attachment, beat cream cheese until
    smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over
    Oreo layer and smooth top.
  4. Top with broken Oreo pieces and bake until the center is
    only slightly jiggly, 30 to 35 minutes.
  5. Refrigerate until completely chilled, at least 3 hours and
    up to overnight.
  6. Remove cheesecake bar from baking dish and slice.
  7. Drizzle with warm caramel before serving.

This article and recipe adapted from this site

butter Cookies



Ingredients

  •  

    1 cup (226g) unsalted butter, softened

  • 2/3 cup (140g) granulated sugar
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 tsp vanilla extract*
  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp milk
  • Chocolate or candy melts, optional (see notes)

Instructions

  1. Preheat oven to 350 degrees.
  2.  

    In the bowl of an electric stand mixer fitted with the
    paddle attachment cream together butter, sugar and salt until combined.

  3.  

    Mix in egg yolks and vanilla.

  4.  

    Add flour and mix until crumbly then add in milk (if needed
    add in another 1 – 2 tsp milk for a more pipe-able consistency, add as little
    as possible for less spreading though).

  5.  

    Transfer to a 16-inch piping bag fitted with a large open
    star tip (I like the Ateco 826 or 827 here, smaller tips won’t work as well for
    piping this thick batter).

  6.  

    Pipe dough into rounds onto two ungreased baking sheets (if
    you normally have issues with cookies spreading chill them for 30 minutes on
    baking sheet before baking).

  7.  

    Bake one sheet at a time in preheated oven until golden
    brown on bottom, about 12 – 16 minutes.

  8.  

    Let cool on baking sheet 5 minutes then transfer to a wire
    rack to cool completely. Store in an airtight container.

This article and recipe adapted from this site

Blueberry Oatmeal Crumble Bars

Ingredients

For the Base & Crumble Topping

  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 large egg yolk
  • 1 tablespoon packed brown sugar

For the Blueberry Layer

  • 2 cup blueberries , fresh or frozen – see baking time adjustment if using frozen
  • 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 350F degrees. Line an 8×8 baking pan with aluminium foil and grease with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
  3. Remove 1 cup of the mixture.
  4. Press the remaining mixture into the bottom of the prepared pan.
  5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
  6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
  7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
  8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they’re cold using a sharp knife.

This article adapted from this site

Best One Pot Chicken Broccoli Rice Casserole

Ingredients

  • 2 tbsp / 30 g unsalted butter
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • 500 g/1 lb chicken thigh , cut into bite size pieces (Note 1)
  • 2 ½ tbsp flour (or 1 ½ tbsp. cornflour / cornstarch)
  • 2 cups / 500 ml milk (any, I use low fat)
  • 2 cups / 500 ml chicken broth
  • 1 ¼ cups / 225g white rice , uncooked (Note 2)
  • 1 tsp dried thyme (or other herb of choice)
  • Salt and pepper
  • 1 large head of broccoli, broken / cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
  • 2 cups / 200g shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
  • Finely chopped parsley , optional garnish

Instructions

  1. Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
  2. Turn stove DOWN to medium. Add flour and stir for 1 minute.
  3. Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
  4. Add broth, rice, thyme and a just pinch of salt and pepper.
  5. Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
  6. Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
  7. Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
  8. Serve immediately, garnished with parsley if desired.

This article and recipe adapted from this site

Oven Fried Chicken Recipe



Ingredients

  • 4-5 lbs chicken pieces bone-in
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup Panko breadcrumbs
  • 1/2 tsp baking powder
  • 1 tsp celery salt
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp dried mustard
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp Italian Seasoning
  • 4 tbsp butter melted

Instructions

  1. Place the chicken pieces in a plastic bag and pour the
    buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the
    chicken and buttermilk with your hands to coat evenly and allow to marinate in
    the refrigerator for at least 30 minutes and up to 6 hours.
  2. Preheat your oven to 425°In a medium sized bowl using a
    whisk together the flour, Panko, baking powder and spices. Set aside.
  3. Place a 13 x 9” non-glass baking dish in the oven to get hot
    for at least 15 minutes. While pan is heating up remove the chicken from the
    buttermilk, shaking off excess, and dredge in the seasoned flour mixture
    coating on all sides.
  4. Add the melted butter to the heated baking dish and arrange
    the chicken pieces on top with plenty of room between each one.
  5. Bake for 12 minutes. Turn and bake another 12 minutes or
    until internal temperature reads 165°F.
  6. Remove from oven and allow to rest 5 minutes and then serve.

This Recipe adapted from >>>> Click Here

Luxury Carrot Cake Energy Bites



Ingredients

  • 3 medium carrots
  • 1 Cup oats
  • 1 Cup sunflower seeds
  • 1/2 Cup dates
  • 1 TBSP coconut oil or other light flavoured oil
  • 1 tsp cinnamon
  • 1/2 tsp  ginger dried
  • Desiccated coconut for rolling

Instructions

  1. Watch the quick recipe video before you get started, scroll
    up a little to find it
  2. Check the notes at the bottom of the recipe for little bits
    of extra info and help
  3. Place carrots in a sturdy food processor and blitz until
    very finely chopped
  4. Add remaining ingredients, excluding the desiccated coconut
    and blitz until the mixture comes together into a large ball. This may take
    some time, 5 or so minutes of blitzing but be patient it will get there
  5. Using a teaspoon form balls, the mixture will be quite
    sticky (because of the water content of the fresh carrot) , but the texture
    improves once you roll in coconut. If yu keep your hands damp it stops the mix
    sticking to your fingers, Get the kids involved they will love the mess
  6. Roll the balls in desiccated coconut (You don’t have to, I
    sometimes leave some coconut free)
  7. Refrigerate

Read Full Recipe —> Click Here

Chicken and Mushrooms



Ingredients

  • 1½ pounds Chicken Breast boneless and skinless, pounded to ¼
    inch thick (2 chicken breasts)
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Paprika
  • ¼ teaspoon Fresh Ground Pepper or to taste
  • 2 tablespoons Olive Oil
  • 8 ounces Mushrooms sliced (not too thin)
  • 2 tablespoons Butter
  • 2 tablespoons All Purpose Flour
  • 2 cups Chicken Broth

Instructions

  1. Add the salt, garlic powder, onion powder, paprika and black
    pepper to a small bowl and stir to combine.
  2. Cut each chicken breast in half, lengthwise to make two
    thinner pieces. Pound each piece down to about ¼ inch thick using a meat
    mallet. Season the chicken on both sides with the prepared seasoning mix.
  3. Clean the mushrooms and slice them. Don’t slice them too
    thin so they hold up in the sauce.
  4. Heat the olive oil in a large, deep skillet over medium
    heat. When the oil is hot, add the chicken.
  5. Cook 3-5 minutes on each side (depending on the thickness)
    until the chicken is golden brown and cooked through.
  6. Make sure the internal temperature of the chicken at its
    thickest part is at least 165°F
  7. Remove the skillet from the heat. Remove the chicken from
    the skillet and place it on a plate or pan and keep warm.
  8. Do not wash the skillet. Place it back over medium heat and
    add the butter.
  9. When the butter is melted and foaming add the mushrooms.
    Cook the mushrooms for 1-2 minutes, stirring frequently.
  10. Sprinkle the flour over the mushrooms, stirring well to mix.
    Cook the mushrooms for 2 minutes, stirring frequently.
  11. Slowly add the chicken broth to the mushroom mixture, while
    stirring and gently scraping any bits off the bottom of the skillet. Use a
    wooden spoon or spatula, moving in small circles around the pan.
  12. Bring the mushroom sauce to a simmer and cook for approximately
    5 minutes (or until it thickens), stirring occasionally. Taste the mushroom
    sauce and add salt and pepper, to taste, if needed.
  13. Add the chicken back to the skillet. Turn it to coat with
    the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5
    minutes to warm through.

This article and recipe adapted from this site

Classic oreo Icebox Dessert



INGREDIENTS:

  • 1 (15 oz.) package Oreos, crushed
  • 6 T. butter, melted
  • 1 (8 oz.) package cream cheese, softened
  • 1 c. confectioners’ sugar
  • 1 large (5.1 oz.) box instant chocolate pudding + milk to
    prepare, as specified on the pudding package
  • 1 large (16 oz.) container Cool Whip whipped topping

INSTRUCTIONS:

  1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed
    Oreos with the melted butter. Press into the bottom of a 9×13″ baking
    dish.
  2. Combine cream cheese and confectioners’ sugar; mix well.
    Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese
    mixture over the crushed Oreo layer. Chill for 20 minutes.
  3. Prepare chocolate pudding according to package directions.
    Spread over cream cheese layer. Chill for 20 minutes.
  4. Spread remaining Cool Whip over the pudding layer. Sprinkle
    reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.
  5.  

    Read more at
    https://www.thekitchenismyplayground.com/2012/07/classic-oreo-icebox-dessert.html#F0uuUCi0CidiEyxf.99

This article and recipe adapted from this site

Lemon Bar Cookie Cups

INGREDIENTS

  •  1 3/4 cups all purpose flour*
  •  1/2 cup whole wheat flour
  •  1/2 teaspoon salt
  •  1/2 teaspoon baking soda*
  •  1/2 teaspoon cream of tartar
  •  1/2 cup butter, softened
  •  1/2 cup sugar*
  •  1/2 cup confectioners’ sugar (powdered sugar)
  •  1/2 cup canola oil
  •  1 egg
  •  1/2 teaspoon lemon extract
  •  1/2 teaspoon vanilla extract
  •  3/4 cup lemon curd (recipe below)
  •  powdered sugar for decorating, optional

LEMON CURD

  •  6 tablespoons unsalted butter, softened at room temperature
  •  1 cup sugar
  •  2 large eggs
  •  2 large egg yolks
  •  2/3 cup fresh lemon juice
  •  1 teaspoon grated lemon zest

INSTRUCTIONS

  • Prepare lemon curd.
  • Preheat oven to 350°.
  • Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
  • Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.
  • Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.
  • Sprinkle the edges of the cookies with powdered sugar.

Lemon Curd
  1. In a large mixing bowl, beat the butter and sugar with an electric mixer, until well combined. Add the eggs and yolks and beat for 1 min. Add the lemon juice and mix until blended – the mixture will look lumpy.
  2. In a medium, heavy-based saucepan, cook the mixture over low heat until it melts. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.)
  3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

This article adapted from this site

Easy Korean Barbecue Chicken Legs Recipe

Ingredients

  • 9 chicken drumsticks
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/2 cup rice vinegar
  • 1/4 cup of brown sugar
  • 7 cloves of garlic, minced
  • 1.5 Tbsp. corn starch
  • 1 Tbsp. of sesame oil
  • 1.5 tsp. of ginger, ground or fresh
  • 2 tsp. sesame seeds
  • 1/2 tsp. of red pepper flakes
  • 3 green onions, white bottoms separated from green tops
  • Extra sesame seeds for garnish
  • 2 Tbsp. of olive oil to grease the pan You can also use sesame oil but I always feel that olive oil has the most neutral taste.
  • Optional: Sriracha if you like it spicy

Instructions

  1. Preheat your oven to 375 degrees. If you want to cook these on the grill preheat your grill to medium.
  2. On the stove top, whisk together cornstarch and sesame oil. Heat until it starts to bubble.
  3. The turn down the heat and add the honey, soy, brown sugar, garlic, and ginger. Heat on low for about five minutes.
  4. Add the bottoms of the green onions, red pepper flakes and sesame seeds and cook for a few more minutes.
  5. Turn burner off and prep your baking plan. Sauce will thicken as it stands.
  6. Use the olive oil to wipe down the the bottom and sides of the pan, making sure each part is covered. Then add chicken legs.
  7. Divide your barbecue sauce. Use half of the sauce to coat the chicken legs and reserve the other half for serving.
  8. Bake for 45 minutes.
  9. Garnish with the tops of the green onions and sesame seeds. Serve immediately.

This article and recipe adapted from this site

Air Fryer Chicken Thighs (maple)



Ingredients

  • 6 chicken thighs (bone-in or boneless, skin-on)
  • 1/2 tsp kosher salt (plus more to taste)
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 4 Tbsp low sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp lime juice (or lemon juice)
  • 3 Tbsp maple syrup (or honey)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder 

Instructions

  1. Drop chicken thighs together with the rest of the
    ingredients into a medium mixing bowl.
  2. Mix and massage the thighs by hand for about 3 minutes, or
    until all the liquids  get absorbed by
    the meat. Make sure that the thighs are evenly covered by the seasoning sauce.
  3. Place the thighs on the air fryer rack, leaving some space
    in between. Depending on the size of your air fryer, you may need to do the
    frying in two batches.
  4. Fry at 400F for 10 min skin side up. Check the browning. If
    well-browned, flip and fry for 10 min more, again at 400F. If not, let them
    brown for another 5 minutes, then flip. Different air fryers cook differently.
    Cook until internal temperature reaches at least 165F. I prefer 185F. You do
    not need to preheat the air fryer.
  5. Once the thighs are done, flip them over and transfer to a
    serving  platter. Serve hot, with your
    favorite side dish or a salad.


This Recipe adapted from >>>> Click Here

Chicken Broccoli Rice Casserole



Ingredients
  • 2 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See Notes
  • 10.75 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked

Casserole Topping

  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter

Instructions

  1. Cut chicken into bite-sized pieces and season with desired
    amount of salt and pepper.
  2. Bake at in a lightly greased 9 x 13 casserole dish at 350
    degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish.
    It’s okay if it’s not completely cooked through yet. 
  3. In a large bowl, combine the soup, milk, sour cream, cooked
    rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried
    thyme and 1/2 tsp garlic powder as well.)
  4. Add in the broccoli and chicken and stir to combine.
  5. Lightly grease the casserole dish and pour in the rice
    mixture.
  6. Top with remaining cheddar cheese.
  7. If baking immediately after assembling, bake the casserole
    for 35 minutes, covered.
  8. If preparing this ahead of time, cover with foil and
    refrigerate for up to 3 days prior to baking. Then bake for 45 minutes,
    covered. 

Adding the Topping:

  1. Melt the butter and crumble up the crackers. Combine to form
    the topping for the casserole. 
  2. Top the casserole with the crumbled cracker topping and bake
    uncovered for 10 additional minutes. 
  3. Let the casserole sit for 5 minutes prior to serving.

This article and recipe adapted from this site

Pecan Pie Cheesecake



INGREDIENTS


FOR THE CHEESECAKE

  • Cooking spray
  • 3 (8-oz.) blocks cream cheese, softened
  • 1 c. packed brown sugar
  • 3 large eggs
  • 1/4 c. sour cream
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt

FOR THE CRUST

  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp. melted butter
  • 1/4 c. packed brown sugar
  • pinch of kosher salt

FOR THE PECAN PIE TOPPING

  • 4 tbsp. butter
  • 1/2 c. packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 c. heavy cream
  • 1 3/4 c. whole or chopped pecans
  • pinch of kosher salt

 DIRECTIONS

  1. Preheat oven to 325º and grease an 8″ or 9″
    springform pan with cooking spray. Make cheesecake filling: In a large bowl
    using a hand mixer (or in a stand mixer using the paddle attachment), beat
    cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour,
    vanilla, and salt.
  2. Make crust: In a large bowl, mix together graham cracker
    crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  3. Pour filling over crust. Wrap bottom of pan in aluminum foil
    and place on a baking sheet. (If you want to bake the cheesecake in a water
    bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling
    water to come up halfway in the baking pan.) Bake until center of cheesecake
    only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven
    door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and
    refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  4. Before serving, make pecan pie topping: In a nonstick
    skillet over low heat, melt butter and brown sugar until bubbly (keep heat low
    to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until
    completely coated, then remove from heat and let cool and slightly thicken.
    (You can make the topping up to an hour in advance and keep at room
    temperature; don’t refrigerate as the butter will solidify.)
  5. Release springform pan from cheesecake and spoon over cooled
    pecan pie topping. Serve.

This article and recipe adapted from this site

Pecan Pie Muffins



INGREDIENTS

  • 1 cup packed light brown sugar
  • ½ cup all-purpose flour
  • 2 cups chopped pecans
  • 2/3 cup butter, softened
  • 2 eggs, beaten

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease mini or regular muffin
    cups generously. Grease them well or they will stick. In medium bowl, stir
    together brown sugar, flour and pecans. In a separate bowl, beat the butter and
    eggs together. Stir in dry ingredients just until combined.
  2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13
    minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife
    around the edge of each muffin and pop it out.

This article and recipe adapted from this site

Pumpkin French toast Sticks Recipe

Ingredients
  • 1 loaf french bread or brioche cut into 1″ thick slices, then into thirds
  • 4 large eggs
  • 2/3 cups milk
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions
  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side.
  4. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside.
  5. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.

Base Recipe adapted from site

Chicken Carbonara



Ingredients 
  • 2 lbs boneless skinless chicken thighs (cut into bite-sized
    pieces)
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 6 slices cooked bacon (crumbled)
  • 1 tbsp bacon grease
  • ½ cup onion chopped
  • 2 tsp minced garlic
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 beaten egg (optional)
  • ⅓ cup Parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • 1 tbsp fresh chopped basil
  • 2-3 cups fresh spinach

Instructions

  1. Cook the bacon until crispy and then crumble into pieces.
  2. Place 1 tbsp of the bacon grease in a large skillet over
    medium-high heat.
  3. Add the chicken to the skillet and sprinkle with the garlic
    powder as well as salt and pepper to taste. Continue to saute the chicken until
    it is completely cooked through. Remove the chicken from the skillet and set
    aside.
  4. In the same skillet, at the ½ cup of chopped onion and saute
    for a few minutes until they start to become tender.
  5. Add in the minced garlic, and saute for another 30 seconds.
  6. Whisk in the heavy whipping cream and the chicken broth,
    scraping the bits off the bottom of the skillet.
  7. OPTIONAL: Put the beaten egg in a small bowl. Slowly stream
    the sauce into the egg while whisking it vigorously. Once half of the sauce has
    been incorporated slowly add the egg mixture back to the skillet while
    whisking.
  8. Mix in the parmesan cheese, chopped basil and Italian
    seasoning.
  9. Toss in the crumbled bacon, and 2-3 cups of fresh spinach.
    Cook until the spinach has begun to wilt.
  10. Add the chicken back into the skillet, and toss to coat in
    the sauce. Sprinkle in additional salt and pepper to taste. 
  11. Simmer the mixture for 3-5 minutes longer, and serve.

This Recipe adapted from >>>> Click Here

Bear Paw Cookies



INGREDIENTS

  • 3/4 C unsalted butter softened
  • 1 C sugar
  • 1/2 C light brown sugar
  • 1 egg + 1 egg yolk
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 2 C flour
  • 1 bag of ghiradelli dark chocolate melting wafers only need
    24 wafer chips
  • 1 bag of semi sweet chocolate chips only 3 chips go onto
    each cookie for the claws

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. Line cookie sheet with parchment paper and set aside
  3. Using a stand mixer, cream together the butter, brown sugar
    and sugar until creamy
  4. Add in the egg and egg yolk, vanilla and beat to combine.
  5. Add in the baking soda, cornstarch, salt and flour and beat
    until a soft dough forms.
  6. Using a small ice cream scoop, scoop dough into your hands
    and roll it
  7. Place dough onto cookie sheet and bake 9-12 minutes.
  8. Once cookies are baked, place a melting wafer into the
    center of the cookie for the pad of the paw
  9. Then place 3 chocolate chips above the paw for the claws
  10. Repeat steps with remaining dough and cookies
  11. Let cookies cool for about 30 minutes before enjoying!

Read Full Recipe —> Click Here

Marry Me Chicken



Ingredients

  • 1 Tablespoon Olive Oil
  • 3-4 Large Chicken Breasts
  • Salt
  • Pepper
  • 2 cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for
    less spice)
  • 3/4 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes (chopped)
  • 1/4 – 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil

Instructions

  1. Preheat oven to 375 degrees. 
    In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and
    pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in
    thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan
    cheese. 
  3. Return chicken to skillet and spoon sauce all over the
    chicken breasts.  Bake until chicken is
    cooked through — about 15-18 minutes. 
    Garnish with basil and grated parmesan cheese, if so desired.


This article and recipe adapted from this site

Double Chocolate Cherry Cookies



INGREDIENTS

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 2/3 cup cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cherry juice (from maraschino cherry jar)
  • 30–36 jarred maraschino cherries
  • 1/4 cup semi sweet chocolate chips
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon cherry juice (from maraschino cherry jar)

INSTRUCTIONS

  1.  

    Preheat oven to 350 degrees.

  2. Cream butter and both sugars with mixer. Add eggs one at a
    time and mix in.
  3. Combine flour, cocoa, salt, baking powder and baking soda in
    a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending
    after each addition just until combined and scraping side of mixer bowl as
    needed. Add vanilla and 2 teaspoons cherry juice and mix just until combined.
    Remove bowl from mixer and refrigerate for 30 minutes
  4. Butter hands and roll dough into 1 inch balls. Place on
    cookie sheet covered with parchment paper. Using thumb press small indentation
    in center of cookie and place maraschino cherry in hole.
  5. Bake for 10 minutes.
  6. Melt chocolate chips and sweetened condensed milk on low.
    When melted add 1 tablespoon cherry juice. Drizzle over cooled cookies.

This article and recipe adapted from this site

Fudgy Cookies and Cream Brownies

INGREDIENTS
OREO BROWNIE LAYER
  • 3/4 cup (168g) unsalted butter
  • 2 oz semi-sweet chocolate, coarsely chopped
  • 2 cups (414g) sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1 tsp salt
  • 2 cups (153g) chopped Oreos (about 13–14 Oreos)

COOKIES AND CREAM LAYER
  • 12 oz (about 2 cups) white chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 3 1/2 tbsp (26g) powdered sugar
  • 1 3/4 cups (138g) chopped Oreos (12 Oreos)

INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.

Base Recipe adapted from site

Best Blueberry Quinoa Breakfast Bars

Ingredients
  • 1 1/2 cups quick cooking oats
  • 1 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/3 cup coconut sugar
  • 1/4 cup hemp seeds
  • 1 cup mashed bananas about 2 medium
  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of water)
  • 2 tablespoons nut/seed butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla powder or extract
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9″x 9″ baking sheet with parchment paper and grease the sides with cooking spray.
  2. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
  3. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
  4. Transfer the batter into the prepared pan and smooth with a spatula.
  5. Bake on the center rack for 25 – 35 minutes until the bars are golden brown and firm to the touch.
  6. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days.

This article and recipe adapted from this site

Triple Berry Smoothie



INGREDIENTS

  • 1 banana
  • 1 c. frozen strawberries
  • 1 c. frozen blackberries, plus more for garnish (optional)
  • 1 c. frozen raspberries
  • 1 1/4 c. almond milk
  • 1/2 c. greek yogurt 

DIRECTIONS

  1. In a blender, combine all ingredients and blend until
    smooth.
  2. Divide between 2 cups and top with blackberries, if desired.

Read Full Recipe —> Click Here

the Best Chicken Parmesan



Ingredients


Marinara Sauce

  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs*
  • salt and freshly ground black pepper

Chicken

  • 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved
    horizontally*, and pounded to 1/2-inch thick
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese, shredded (1/2 cup) (I just bought a
    very thick slice from the deli counter, then grated it)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil

Instructions

  1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan
    over medium-high heat. 
  2. Add in onions and saute for 2 minutes then add garlic, and
    saute 30 seconds longer. 
  3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh
    basil sprigs, then season with salt and pepper to taste.
  4. Bring mixture to a simmer then reduce heat to low and allow
    to simmer 20 minutes, stirring occasionally, until thickened. Remove basil,
    remove from heat and cover saucepan with lid. 
  5. For the chicken, while sauce is simmering, sprinkle each
    side of the chicken cutlet lightly with salt, let stand at room temperature 10
    minutes. 
  6. Adjust oven rack 4-inches from broiler element and preheat
    broiler.
  7. In a shallow dish, whisk together flour and egg until
    smooth. In a separate shallow dish, toss together
  8. Parmesan cheese, Panko bread
    crumbs, garlic powder, oregano and 1/4 tsp pepper. 
  9. Pat chicken dry with paper towels then working with 1
    chicken cutlet at a time, dredge chicken in egg mixture coating both sides and
    allowing excess to run off, then immediately transfer to Parmesan mixture and
    coat both sides with mixture, while pressing to allow crumbs to adhere. 
  10. Transfer chicken to a plate and repeat process with
    remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and
    heat over medium-high heat. 
  11. Once oil is shimmering, add 2 coated chicken cutlets and fry
    without moving them until bottom is crispy and golden brown, about 2 – 3 minutes,
    then using metal tongs rotate to opposite side and cook until golden brown,
    about 2 – 3 minutes longer until (chicken should be about 155 degrees, it will
    cook just briefly in oven). 
  12. Transfer fried chicken to a baking sheet. Repeat process
    with remaining 2 pieces of chicken.
  13. Toss Mozzarella and provolone together and sprinkle cheese
    mixture in a mound over cutlets. 
  14. Broil in oven until cheese is melted (you can let it brown a
    little if you like) about 1 – 2 minutes (keep a close eye on it!). 
  15. Remove from oven and cover each cutlet with 2 Tbsp marinara
    sauce. Sprinkle tops evenly with
  16. remaining 1/4 cup fresh basil and serve
    immediately (serve extra sauce with pasta on the side). 
  17. Recipe Source: adapted with some changes from Cook’s
    Illustrated

This article and recipe adapted from this site

Easy Apple Crisp Recipe



Ingredients

Topping

  • 1/2 cup (70g) all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup (76g) unsalted butter , diced into small cubes

 

Apple filling

  • 2 lbs Granny Smith apples (at room temperature) peeled,
    cored and sliced thin (about 1/8-inch)
  • 3 Tbsp (42g) unsalted butter , melted
  • 2 Tbsp all-purpose flour
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 cup (55g) light-brown sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch salt

Instructions

  1. Preheat oven to 375 degrees and position oven rack one level
    below the center. Butter an 8 by 8 inch baking dish (or small casserole dish
    with a similar size), set aside.
  2.  

    In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2
    cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30
    seconds.

  3.  

    Add diced butter and using clean fingertips, rub butter into
    dry mixture until it comes together into small crumbles. Transfer to
    refrigerator to chill while preparing filling.

  4. In a small mixing bowl, whisk together melted butter and
    flour until well blended, then mix in water, lemon juice and vanilla. Stir in
    1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt. 
  5.  

    Place apples in a large bowl then pour butter mixture over
    apples and toss to evenly coat, then pour apple mixture into prepared baking
    dish and spread into an even layer.

  6.  

    Remove topping from refrigerator and sprinkle into crumbles
    evenly over top of apples.

  7. Bake in preheated oven until top is golden brown and apples
    are tender when pierced with a toothpick, about 35 minutes.
  8.  

    Remove from oven and allow to rest 10 minutes before
    serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

This article and recipe adapted from this site

Broccoli Cheddar Chicken and Rice Casserole

Ingredients
  • 2 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See
    Notes
  • 10.75 oz. Campbell’s® Condensed Cream of Chicken
    Soup (can sub cream of mushroom)
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked

Casserole Topping
  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter

Instructions
  1. Cut chicken into bite-sized pieces and season with desired
    amount of salt and pepper.
  2. Bake at in a lightly greased 9 x 13 casserole dish at 350
    degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish.
    It’s okay if it’s not completely cooked through yet.
  3. In a large bowl, combine the soup, milk, sour cream, cooked
    rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried
    thyme and 1/2 tsp garlic powder as well.)
  4. Add in the broccoli and chicken and stir to combine.
  5. Lightly grease the casserole dish and pour in the rice
    mixture.
  6. Top with remaining cheddar cheese.
  7. If baking immediately after assembling, bake the
    casserole for 35 minutes, covered.
  8. If preparing this ahead of time, cover with foil and
    refrigerate for up to 3 days prior to baking. Then bake for 45 minutes,
    covered.

Adding the Topping:
  1. Melt the butter and crumble up the crackers. Combine to form
    the topping for the casserole.
  2. Top the casserole with the crumbled cracker topping and
    bake uncovered for 10 additional minutes.
  3. Let the casserole sit for 5 minutes prior to serving.

Base Recipe adapted from this SITE

Easy Chocolate Lasagna Recipe

INGREDIENTS

  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • 1/2 cup mini chocolate chips

INSTRUCTIONS

  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
  6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
  7. Chill in fridge for 4 hours or freezer for 1 hour.

This article and recipe adapted from this site

Spicy & Sweet Chipotle-honey Baked Chicken Wings Recipe



Ingredients 
  • 1 1/2 – 2 lbs chicken wings (pre-cut)
  • 1/4 cup honey

Chipotle Seasoning Mix

  • 1 tbs chipotle powder
  • 1 tbs coconut sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard

Yield

  • Serves about 2

Instructions
  1. In a small bowl, prepare the dry Chipotle Seasoning Mix –
    stir to combine
  2. Place chicken wings on small wire racks, and set inside a
    foil-lined cookie sheet to catch drippings
  3. Generously coat all sides of the wings with the Chipotle
    Seasoning Mix
  4. First bake at 400ºF for about 35 minutes
  5. Next baste the chicken wings with honey
  6. Continue baking an additional 10 minutes at 400ºF
  7. Remove from oven and coat one more time with honey
  8. Serve hot, add a side of celery and carrots if desired

This Recipe adapted from >>>> Click Here

Pecan Caramel Bars Recipe



INGREDIENTS

  • 1 tablespoon butter
  • 60 club crackers
  • 2 (11 oz) bags caramels, melted according to package
    directions
  • 10 oz Fisher Pecan Halves, chopped
  • 1 (11.5 oz) bag semi-sweet chocolate chips

INSTRUCTIONS

  1. Line a 9×13 pan with foil. Butter foil.
  2. Arrange half of the crackers in the bottom of buttered pan
    in a flat layer.
  3. Pour one-third of the melted caramel over crackers in pan
    and spread caramel into an even layer. Sprinkle half of pecans on top of
    caramel and then top pecans with one-third more of the caramel on top.
  4. Top caramel layer with the remaining crackers. Pour
    remaining caramel on top of crackers and spread caramel into an even layer.
  5. In medium sized microwave safe bowl, microwave chocolate
    chips uncovered for 2 minutes, stirring every 30 seconds, until melted and
    smooth.
  6. Pour over caramel and spread evenly. Top with remaining
    pecans.
  7. Let cool until chocolate has hardened. This can take a while
    at room temperaure, but you can speed the process up by cooling them in the
    fridge. Allow bars to come back to room termparure before cutting and serving
    — otherwise the caramel will be too hard.
  8. Cut into bars and serve! These bars can be stored in an
    airtight container for up to one week.

Read Full Recipe —> Click Here

Nutella Fudge



Ingredients

  • 2 cups milk chocolate chips
  • 1/2 cup Nutella
  • 14 oz sweetened condensed milk 1 can

Instructions

  1. Grease a loaf pan or small 6″ x 4″ casserole dish
    or line with parchment paper. Set aside.
  2.  

    Place chocolate chips or chocolate bars in a microwave-safe
    bowl and heat until melted, stirring

  3. every 30 seconds.
  4.  

    Stir in the Nutella, then the sweetened condensed milk.

  5.  

    When mixture is smooth, pour into the loaf pan and smooth
    down with the back of a spoon or spatula.

  6.  

    Refrigerate at least 2 hours, until set.

  7.  

    Cut the Nutella fudge into 1″ squares.

This article and recipe adapted from this site

Chinese Black Pepper Beef

Ingredients
  • 200 g beef steak ,cut into small strips

Marinating
  • 1.5 tbsp. oyster sauce
  • 1/2 tbsp. light soy sauce
  • 1/4 tsp. ground pepper
  • 1/4 tsp. sugar
  • 1/2 tbsp. Chinese cooking wine ,Shaoxing wine
  • 2 tsp. corn starch
  • 1 tsp. sesame oil

Side Ingredients
  • vegetable cooking oil ,as needed
  • 2 garlic cloves
  • 2 fresh green peppers ,remove the seeds and finely
    shredded
  • 1/4 red onion ,shredded
  • 1/2 tsp. freshly ground black pepper

Instructions
  1. Cut the beef steak into 1cm wide strips. Marinate with all
    the marinating seasonings including soy sauce, oyster sauce, pepper, sugar,
    Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just
    before start frying. 
  2. Add cooking oil in a large pan until the oil can evenly
    cover the bottom of the pan. spread the beef strips in. Let them stay for
    around 5 to 6 seconds and gently stir them several times until the beef strips
    change color. Transfer the beef out and leave around 1 tablespoon of the oil
    in.
  3. Fry garlic until aromatic. Fry green peppers and red onion
    until slightly soft (do not kill them). Add a small pinch of salt. Return beef
    strips back. Mix well. Spread freshly ground black pepper.
  4. Serve hot with noodles or steamed rice.

Base Recipe adapted from this SITE

Almond Shortbread Bars

Ingredients

  • 1 cup or 227 grams butter at room temperature
  • 3/4 cup or 166 grams granulated sugar
  • 1/2 cup or 128 grams almond paste at room temperature
  • 1 large egg at room temperature
  • 1 tsp almond extract
  • 2 cups or 295 grams all purpose flour
  • glaze
  • 1/2 cup or 114 grams unsalted butter
  • 1/4 cup or 60 grams heavy cream
  • 2 and 1/2 to 3 cups or 300 to 375 grams confectioner’s sugar sifted
  • 1 tsp almond extract
  • 1/2 cup or 55 grams sliced almonds

Instructions

  1. Preheat oven to 350F Lightly butter and flour a 9×13 baking pan.
  2. Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.
  3. Add the egg, almond paste, and extract, and beat until well combined. Make sure to smooth out any lumps of almond paste.
  4. Add the flour and gently mix until just blended and no dry flour remains. Don’t over mix.
  5. Spread the dough out evenly in the baking pan with an offset spatula. It will take a minute or two to get it spread and level. I like to drop chunks of the batter all over the bottom of the pan before I start to try to spread it out.
  6. Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Don’t over bake, as you want your shortbread to be tender. Check the pan on the early side.
  7. Cool on a rack for 10 minutes before glazing.
  8. To make the glaze, heat the butter and cream in a medium saucepan until the butter melts. Stir in the sugar and extract, and whisk until the glaze is smooth. If it seems too thin, add a bit more sugar, and if it seems too thick, add a touch more cream. Stir in the sliced almonds and pour over the warm shortbread. Ease the glaze to all the edges with an offset spatula, working quickly.
  9. Let the pan cool before slicing.

This article adapted from this site

Best Peanut butter Pudding Dessert

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups chopped cashews, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 2-2/3 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Directions

  1. Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
  2. Press into a greased 13×9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
  3. In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
  4. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

This article and recipe adapted from this site

Perfect Oven Baked Chicken Breast



Ingredients 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika*
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tbsp dried parsley
  • 2 large boneless, skinless chicken breast
  • olive oil
  • 2 tbsp butter

Instructions

  1. Preheat oven to 450 degrees. 
  2. Mix together garlic powder, onion, paprika, chili powder,
    pepper, salt, crushed red pepper flakes, and parsley together in a small
    ramekin. 
  3. Slice the large chicken breasts in half lengthwise to create
    4 chicken breasts.
  4.  

    Brush olive oil on both sides of chicken breasts. Rub the
    seasoning blend onto each side of the chicken breasts making sure all sides are
    coated well. Place seasoned chicken breasts in a baking dish. 

  5. Place half of a tablespoon of butter on top of each chicken
    breast. Bake for 18 minutes. Remove baking dish from oven and place aluminum
    foil on top and bake for another 4-5 minutes.
  6. Remove chicken breasts from oven and allow them to rest for
    5 minutes and serve.

This Recipe adapted from >>>> Click Here

Caramel Chocolate Chip Cookies



Ingredients 
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 tsp corn syrup
  • 2 eggs
  • 1 1/2 cups chocolate chips
  • 1 cup chopped walnuts
  • 25 pieces of Kraft® caramel, each piece cut into 8ths

Instructions 
  1. Preheat oven to 375° 
  2. In a medium mixing bowl, whisk flour, baking soda and salt. 
  3. In a large bowl, beat butter, brown sugar and sugar together
    until creamy. Add vanilla and corn syrup, beat until combined. Beat in eggs. 
  4. Gradually add flour mixture into sugar mixture, beat until
    combined. 
  5. Stir chocolate chips, caramel pieces and walnuts into
    mixture. 
  6. Using a 1 inch cookie scoop, or by rounded teaspoon, drop
    onto ungreased baking sheet. 
  7. Bake for 9 minutes or until edges just start to brown. 
  8. Let cool on baking sheet for 10 minutes then place on wire
    rack to cool. 
  9. **The little pieces of caramel can ooze out and get stuck on
    the baking sheet.



Read Full Recipe —> Click Here

Apple Pie Cupcakes



Ingredients
  • 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
  • Apple Filling
  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored and diced in to 1/4-inch cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • Crumble Topping
  • 2 tablespoons unsalted butter
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup pecan halves, toasted
  • 1/8 teaspoon salt
  • 1 egg for egg wash
  • Whipped cream, ice cream, or caramel sauce for topping

Instructions
  1. Heat oven to 350 degrees F. Lightly spray 24 mini muffin
    cups with cooking spray.
  2. In a medium size pan, melt butter, add apples, brown sugar,
    salt and cinnamon. Cook over medium-high heat, stirring often until apples are
    tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
  3. In a medium bowl, combine the flour, brown sugar and
    pecans/walnuts add butter and mix in until crumbly.
  4. Roll the pie crust out on a floured surface with a floured
    rolling pin.
  5. Using a round cookie or biscuit cutter (approximately 3
    inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if
    using store bought)
  6. Carefully press each round into the mini-muffin pan. Use
    your fingers to round the ends into a pie crust. Brush egg wash to the top
    edges of each cupcake.
  7. Divide the apple filling evenly onto pie crusts in muffin
    cups then top with the crumble topping.
  8. Bake for 15-20 minutes or until golden around the edges.
    Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a
    knife to loosen the crusts from the mini muffin cups.
  9. Serve the cupcakes topped with whipped cream, with ice
    cream, or topped with a drizzle of caramel sauce.

Base Recipe adapted from this SITE

One-minute Microwave Brownie



INGREDIENTS

  •  1/4 cup granulated
    sugar
  •  3 tablespoons
    unsweetened natural cocoa powder
  •  3 tablespoons water
  •  2 tablespoons canola
    or vegetable oil
  •  2 tablespoons light
    brown sugar, packed
  •  1/2 teaspoon vanilla
    extract
  •  pinch salt, to taste
  •  1/4 cup all-purpose
    flour
  •  1/3 cup semi-sweet
    chocolate chips*
  •  ice cream or whipped
    topping, optional for serving

INSTRUCTIONS

  1. To a small microwave-safe bowl, add the granulated sugar,
    cocoa, water, oil, brown sugar, vanilla, salt, and whisk to combine.
  2. Add the flour and stir until just combined, don’t overmix.
  3. Add the chocolate chips and stir to combine.
  4. Cook on high power in the microwave for about 1 minute, or
    until the brownie is as set in the center as desired. All microwaves, bowls,
    ingredients, and preferences for doneness vary, so you will need to experiment
    with how long it takes to cook given your variables. I recommend stopping to
    check at the 45-second mark and going from there in 15-second bursts as
    necessary.
  5. Optionally add ice cream or whipped topping and serve
    immediately. Brownie is best warm and fresh.

This article and recipe adapted from this site

Luxury Bread Pudding with Vanilla Bean Sauce

INGREDIENTS
  • 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • ¾ cup Tate+Lyle® Organic Pure Cane Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

Vanilla Bean Sauce
  • 1 cup Tate+Lyle® Organic Pure Cane Sugar
  • ½ cup unsalted butter
  • ½ cup heavy whipping cream
  • 1 vanilla bean split lengthwise and beans removed.

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
  2. In a large bowl toss cubed bread, cranberries and nuts.
  3. In another large bowl mix milk, cream, cinnamon and nutmeg.
  4. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
  5. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
  6. Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
  7. Place pan on a cooling rack and allow to cool for about 10-15 minutes.

Vanilla Bean Sauce

  1. While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
  2. Reduce heat to a simmer for about 15-20 minutes.
  3. Remove from heat, discard vanilla bean pod and allow to cool slightly.
  4. Pour over bread pudding or serve on the side.

Base Recipe adapted from site

Easy No-bake Whipped Chocolate oreo Cheesecake

Ingredients

  • 12 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup sour cream
  • 10 oz Nestle Bittersweet Chocolate Morsels melted
  • 8 oz Cool Whip Whipped Topping-Original thawed
  • 1 Oreo Ready Crust

Instructions

  1. Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Then, allow the chocolate to cool for another 5-10 minutes. Set aside.
  2. Using a stand mixer with a whisk, beat cream cheese until smooth, approximately 1 minute, then add the sour cream and blend until combined.
  3. Add powdered sugar in 1/2 cup increments, and allow it to combine completely with the filling before adding the next amount.
  4. Next, add the melted chocolate to the mixture and again beat until combined.
  5. Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the Cool Whip showing.
  6. Then, pour the filling into a pre-made Oreo crust and smooth it around to fill any gaps. Remove any excess filling, if necessary.
  7. Finally, cover and refrigerate for at least 3 hours before serving. Slice, serve, and Enjoy!

This article and recipe adapted from this site

Luxury Barbecue Garlic Brown Sugar Chicken



Ingredients

  • 10 chicken tenders or 1 lb chicken breasts cut into strips
  • 1/2 cup BBQ sauce ( I use Sweet Baby Rays)
  • 3 large cloves garlic, minced
  • 4 tbsp brown sugar
  • 1/2 tsp red pepper flakes use more of less depending on your
    taste

Instructions

  1. Preheat oven to 400 degrees. 
  2. Line a baking sheet with foil. 
  3. Mix brown sugar, red pepper flakes, barbeque sauce and
    garlic in a small bowl. 
  4. Dip each chicken tender in sauce and place chicken on the
    baking sheet 
  5. Bake chicken for about 10 – 14 minutes depending on the
    thickness of your chicken. do not overcook or chicken will be dry 
  6. Turn on the broiler 
    and flip chicken tender over and broil for another 3-5 minutes depending
    on how broiled you like them. Be careful not to burn them and not to overcook
    them so they don’t dry out. 

This Recipe adapted from >>>> Click Here

No Bake Classic Woolworth Cheesecake

Ingredients
  • 1 3oz lemon Jell-0
  • 1 cup boiling water
  • 1 box graham cracker crumbs (3 cups) more for
    thicker crust divided
  • 1 stick melted butter
  • 1 8oz cream cheese
  • 1 cup granulated sugar
  • 5 tbsp lemon juice
  • 1 can evaporated milk, well chilled or 1 1/2
    cups heavy whipping cream


Instructions
  • Dissolve Jell-O in boiling water. Cool until slightly
    thickened.
  • Mix 3/4 graham cracker crumbs and melted butter until well
    blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of
    crumbs to sprinkle on top of dessert.
  • Beat the Evaporated milk/heavy cream until fluffy.
  • In a separate bowl, beat cream cheese, sugar and lemon juice
    with mixer until smooth.
  • Add thickened Jell-O and slowly mix in whipped evaporated
    milk.
  • Spread filling over the crust and sprinkle with reserved
    graham cracker crumbs on top.
  • Chill at least 2 hours and up to overnight, store covered in
    refrigerator.  

Base Recipe adapted from this SITE

One-pot Chicken and Rice

Ingredients
SERVES 6
  • 4 – 6 Tablespoons butter or vegan butter, divided
  • 1 heaping cup chopped carrots (from 1 cup baby carrots or 2
    large carrots)
  • homemade seasoned salt and pepper (see notes)
  • 2 scant cups long grain white rice (I like Lundberg White
    Jasmine Rice)
  • 1 Tablespoon dried minced onion
  • 1 teaspoon dried minced garlic
  • 2 Tablespoons dried parsley flakes
  • 8 cups gluten free chicken stock
  • 2 small chicken breasts (14oz), cut into bite-sized pieces

Directions
  1. Melt 2 Tablespoons butter in a soup pot over medium heat.
    Add carrots, season with seasoned salt and pepper, then place a lid on top and
    cook until carrots are tender, 5-6 minutes, stirring occasionally.
  2. Add rice, dried onions and dried garlic then stir to coat in
    butter and saute for 1 minute. Add dried parsley and chicken stock then turn
    heat up to high to bring to a boil, stirring occasionally to ensure rice
    doesn’t stick to the bottom of the pot as it comes to a boil.
  3. Turn heat down to medium-low then simmer for 10 minutes,
    stirring occasionally. Season chicken with seasoned salt and pepper then add to
    the pot, turn heat up slightly to bring back up to a bubble, then turn back
    down to medium-low and continue to simmer until chicken is cooked through and
    rice is al dente, 12-15 more minutes, stirring occasionally and more frequently
    near the end.
  4. Place a lid on top of the pot then remove from heat and let
    sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you
    like!) then season with additional seasoned salt and pepper if necessary. Scoop
    into bowls then serve. Note: dish will thicken as it cools.

Base Recipe adapted from this SITE

Crock Pot Creamy Ranch Chicken and Potatoes

Ingredients
  • 4 boneless, skinless chicken breasts
  • 6 medium Russet or Yukon Gold potatoes, not peeled, cut into
    chunks
  • 2.5 cups baby carrots
  • 1 large (23 oz.) can condensed cream of chicken soup
  • 1 (1 oz.) packet dry ranch dressing mix
  • ½ cup whole milk
  • 2 Tbsp butter
  • fresh thyme, for garnish

Instructions
  1. Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a
    plastic liner.
  2. Place cut potatoes and baby carrots in the bottom of
    crockpot. Layer chicken breasts on top of the vegetables.
  3. In a medium bowl, whisk together cream of chicken soup, dry ranch
    dressing mix and milk. Pour this mixture evenly over the chicken. Place butter
    on top.
  4. Cover crock pot and cook on HIGH heat for about 4-5 hours OR
    on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken
    is cooked through.
  5. You can shred the chicken into smaller pieces if you wish.
  6. Top with some fresh thyme (optional).

Base Recipe adapted from this SITE

M&m Blonde Brownies

Ingredients

  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 1 1/2 cups M&M candies, divided

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
  2. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again.
  3. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&M candies by hand.
  4. Spread the batter in the prepared dish. Sprinkle the top with the extra 1/2 cup candies.
  5. Bake for 22-25 minutes. Let the cookie bars cool completely before cutting into squares. Makes 24 bars. Store in a sealed container.

Notes

*Do not over bake these brownies. They will seem under done and under baked when you pull them out. Let them sit on the counter for at least 2-3 hours before cutting into them

**If you are making them for a bake sale, bake them the full 25 minutes.

This article and recipe adapted from this site

Cajun Honey Lime Chicken Wings



 INGREDIENTS

  • 3 pounds chicken wings, about 32 wing sections
  • 1/3 cup Cajun seasoning
  • 1 cup barbecue sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 medium lime, zest and juiced

INSTRUCTIONS

  1. Preheat the oven to 350°F. Spray baking sheets with
    non-stick cooking spray.
  2. Place chicken wings on baking sheet in a single layer,
    without crowding. Sprinkle each wing liberally with Cajun seasoning.
  3. Bake on middle rack of oven for 30 minutes.
  4. Zest and juice the lime. Set aside.
  5. While the chicken is baking prepare the basting sauce. In a
    small bowl, mix 1 tablespoon lime zest, 1 tablespoon lime juice, barbecue
    sauce, honey and sriracha.  Stir until
    blended. Set aside.
  6. .After 30 minutes, remove chicken from the oven and baste
    with 1/2 of the prepared sauce. Return the chicken to the oven and continue
    cooking 10 minutes. Remove and baste again with the remaining 1/2 of the sauce.
    Return chicken to the oven for a final 10 minutes to complete cooking and
    caramelize sauce.
  7. Remove the chicken from baking pan onto a serving tray.
    Squeeze the remaining lime juice over the wings and sprinkle with remaining
    zest. Serve hot!

This Recipe adapted from >>>> Click Here

Creamy Chicken Enchiladas

Ingredients

  • 1 pint sour cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can green chilies, diced
  • 10 flour tortillas
  • 2 cups mild cheese, shredded
  • 3 chicken breasts pre-cooked & cut up or use a
    Rotisserie Chicken!


Instructions

  1. Preheat oven to 350*F.
  2. Combine sour cream, soup and chilies in a bowl.
  3. Take 3/4 cup of soup mixture and slather the entire bottom
    of a 9×13 casserole dish. This will be a thin layer that will help the enchiladas
    from sticking to the bottom.
  4. In each tortilla, layer soup mixture, cheese & chicken.
  5. Roll up and place in casserole dish.
  6. Top with remaining soup mixture and sprinkle with remaining
    cheese.
  7. Bake for 20 minutes or until hot and bubbly and cheese is
    melted.



Read Full Recipe —> Click Here

Cheesecake Bites

INGREDIENTS
For the crust

  • 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
  • 5 tablespoons (70 g) unsalted butter, melted and cooled

For the filling

  • 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
  • 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100
    g) for a less-sweet version)
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (18 g) cornstarch (or try arrowroot)
  • 2 eggs (100 g, weighed out of shell) at room temperature
  • 1 teaspoon pure vanilla extract

For the chocolate coating

  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons (28 g) virgin coconut oil (or vegetable
    shortening)

DIRECTIONS
  1. Preheat your oven to 325°F. Line an 8-inch square baking
    pan with overhung, crisscrossed pieces of unbleached parchment paper and set it
    aside.
  2. Prepare the crust. In a medium-size bowl, place
    the cookie crumbs and the melted butter, and mix until all of the crumbs are
    moistened. Place the cookie crumb mixture in the prepared pan and press firmly
    into an even layer on the bottom of the pan and very slightly up the
    sides. Set the pan aside.
  3. Prepare the filling. In a medium-sized bowl, place the
    cream cheese and beat with a hand mixer (or the paddle attachment in a stand
    mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and
    vanilla, beating to combine well after each addition. The mixture should be
    smooth and pourable. Pour the filling on top of the prepared crust. Place
    the pan in the center of the oven and bake until just set (about 30 minutes).
    The filling is set when it does not jiggle more than a tiny bit in the center
    when the pan is shaken gently back and forth. Remove from the oven and allow to
    cool in the pan for about 20 minutes before covering the pan with plastic wrap
    and placing in the freezer until very firm (about 2 hours).
  4. Slice into bites. Remove the cheesecake from the
    freezer, uncover and remove from the pan using the overhung parchment paper.
    Using a sharp knife, slice into 64 1-inch squares, cleaning the knife
    frequently to ensure clean edges.
  5. Make the coating and dip the bites. Place the chopped
    chocolate and coconut oil in a large, deep bowl with high sides. Melt over a
    double boiler or in the microwave, stirring occasionally, in 30-second
    increments at 60% power. Allow the chocolate to sit at room temperature until
    it begins to thicken a bit. Holding each bite by the crust with your
    fingertips, dip it into the chocolate coating at least halfway up the sides.
    Place, crust side down, on a piece of parchment paper. Allow the bites to sit
    until the chocolate is set. Store any leftovers in a sealed container in the
    refrigerator.

Base Recipe adapted from this SITE

Italian orzo Sausage soup for Instant Pot or Stove



INGREDIENTS
  1. 1/2 lb. Italian Pork Sausage or turkey
    sausage
  2. 1/2 Red Onion diced
  3. 3 cloves Garlic finely chopped
  4. 2 stalks Celery diced
  5. 1 cup Whole Wheat Orzo Pasta or classic
    semolina orzo
  6. 6 cups Reduced
    Sodium Chicken Broth
  7. 1 28-oz can No
    Salt Added Diced Tomatoes keep juice
  8. 1 tsp Dried Italian Seasoning
  9. 1 tsp Kosher
    Salt
  10. Black Pepper to taste

INSTRUCTIONS
Instant Pot Instructions
  • Step 1: Place the stainless insert in the Instant Pot and
    press the “Saute” button. When the surface is hot, add sausage to the
    pot, separating into pieces; brown the sausage, stirring as needed.
  • *Note: you shouldn’t need to add any oil because the sausage
    likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a
    time.
  • Step2. When the sausage has browned, remove it from the Instant
    Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove
    the instant pot liner from the Instant Pot and pour the sausage grease into a
    heat-safe container to dispose of later.
  • Step 3: Continue using the saute function on the Instant
    Pot. (Add a few drops of OLIVE OIL if needed). Add ONION, CELERY, and GARLIC
    and saute until tender, stirring as needed (about 3 minutes).
  • Step 4: Press CANCEL on the Instant Pot. Add DRY ORZO,
    CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT,
    PEPPER, and BROWNED SAUSAGE.
  • Close and lock the lid, turn the steam release knob to
    “sealed” position; set Instant Pot to Manual +3 minutes (for whole
    wheat orzo) or +2 minutes for semolina orzo.
  • Step 5: When the pressure cook cycle is complete, press
    CANCEL on the Instant Pot. Carefully turn the steam release knob and release
    steam to fully depressurize cooker (takes 2-4 minutes). Serve warm.

Stove Instructions
  • Step 1: Heat a 4-quart
    soup pot on medium-high.
  • Step 2: Add SAUSAGE to the pot, breaking it into small
    pieces; brown the sausage, stirring as needed; transfer to a plate; set aside.
    Carefully drain the extra grease, if needed.
  • Step 3: To the same heated skillet, add ONION, GARLIC, and
    CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).
  • Step 4: Add dry ORZO; sauté until toasted and fragrant
    (about 2-3 min); stirring as needed.
  • Step 5. Add CHICKEN BROTH, DICED TOMATOES with their
    juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.
  • Step 6: Bring soup just to boil; then reduce heat to
    medium-low and simmer until orzo is cooked through and softened (10-15 min);
    serve warm.

Storage Instructions
  • Store Italian Sausage Soup in an airtight container in the
    refrigerator up to 5 days.

Recipe Note
  • You may notice that the orzo pasta naturally continues to
    absorb liquid even after the soup has cooled. During reheat, you can add some
    more broth or plain water to get it back to a soupy consistency.



Base Recipe adapted from this SITE

Apple Rose Cookie Cups

Ingredients

  • Apple Roses
  • 2 red apples
  • 2 tbsp lemon juice
  • 4 tbsp unsalted butter, melted
  • 4 tbsp brown sugar
  • Cookie Dough
  • 5 tbsp unsalted butter, softened
  • 1/4 cup brown sugar
  • 1 egg yolk, from a large egg
  • 1/2 cup + 1 tbsp all-purpose flour
  • pinch salt
  • ⅓ cup mini chocolate chips
  • powdered sugar, for serving, optional

Instructions

  1. Pre-heat oven to 325°F. Grease a 24-cup mini muffin tin and set aside.
  2. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg yolk and mix.
  3. Add the flour and salt and mix until well combined, and then stir in the mini chocolate chips. Put the bowl in the refrigerator to chill.
  4. Place the apples on a work surface. Using a sharp paring knife, halve them and remove cores and seeds. Then lie flat and cut into 1/8-inch thick slices.
  5. In a large microwaveable bowl, add apple slices and lemon juice and mix well.
  6. In a small bowl, mix brown sugar and melted butter together. Then add to the apple slices, stirring to coat.
  7. Microwave for about 2 minutes or until the apple slices are pliable. Strain out any accumulated liquid.
  8. Arrange 4-5 apple slices in a row with an inch of overlap on each. Starting with one end, gently roll the slices together to make a rose. Repeat for 23 more roses.
  9. Place about 1 tbsp of cookie dough into each muffin cup, pressing down halfway in the middle with a melon baller or your thumb.
  10. Then place a rose into the center of each cookie.
  11. Bake for 9-12 minutes or until cookie cups are golden.
  12. Let cool at room temperature in the muffin tin (Note: be sure to let these cool completely). Dust with powdered sugar, serve and enjoy!

Notes

  1. -For better results, it’s better to use homemade cookie dough instead of store-bought for this recipe.

This article and recipe adapted from this site

Best Buckeye Brownies Recipe

Ingredients

  • 1 box 9×13 pan brownie mix plus ingredients on box

  • 2 cups powdered sugar

  • 1/2 cup butter softened

  • 6 tbsp butter softened

  • 1 cup creamy peanut butter

  • 1 cup milk chocolate chips

Instructions

  1. In a 9×13 pan, make and bake brownie mix according to box directions. Let cool.

  2. In a bowl add your powdered sugar, ½ cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough).

  3. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. Let cool and ENJOY!

Crock Pot Chicken and Stuffing



Ingredients

  • 4 boneless skinless chicken breasts,, salted and peppered if
    desired.
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream,, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup chicken broth
  • 2 cups green beans,, fresh or frozen
  • 1 cup baby carrots
  • 1 teaspoon fresh parsley

Optional stuffing additions:

  • 1/2 cup onions,, diced
  • 1/2 cup celery,, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage,, (cooked or raw)
  • 2 teaspoons dry rosemary 

Instructions

  1. Place the chicken on the bottom of the crock pot and
    sprinkle with salt and pepper if desired.
  2. In a large bowl, mix together the soup, sour cream,
    stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
  3. To keep the vegetables separate from the stuffing, place a
    layer of foil over the stuffing, then place your vegetables on top of the
    foil.  Poke holes on the bottom of the
    foil to allow the moisture to circulate instead of collecting on the top of the
    foil.  You can also layer the vegetables
    right on top of the stuffing if you’d prefer.
  4. Cook on high for 4 hours, or on low for 6-7.
  5. Before eating, check on the stuffing. If you’d prefer
    additional moisture, add the rest of the chicken broth, stir, and heat for an
    additional 10 minutes.
  6. Garnish the chicken with parsley if desired!

This Recipe adapted from >>>> Click Here

Amazing Mustard Chicken Tenders

Ingredients

  • 1 lb chicken breast
  • 2 eggs, beaten
  • flour for dredging
  • 1 tbsp mustard
  • salt and pepper
  • vegetable oil for frying

Instructions

  1. Cut the chicken breast into 1/2 inch thick strips and beat
    slightly with meat tenderizer (refer to the photos above).
  2. Sprinkle the chicken strips with some salt and pepper and
    spread a thin layer of mustard on top.
  3. Dip the chicken into the flour and then beaten eggs.
  4. Fry in a small amount of vegetable oil on medium heat for
    about 2-3 minutes on each side.
  5. Remove the chicken from pan and place on some paper towels
    to absorb the oil. Serve with your favorite side, ketchup or mustard sauce.



Read Full Recipe —> Click Here

Cinnamon Sugar Donut Muffins



Ingredients
FOR THE MUFFINS:
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled

FOR THE TOPPING:
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted

Instructions
  1. Preheat oven to 350 degrees.  Grease muffin cups or
    line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking
    powder, salt, cinnamon, and nutmeg.  Set aside.
  3. In a small bowl beat the egg.  Add the milk, vanilla
    extract, and melted butter and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just
    until moistened, being careful not to over mix.
  5. Spoon batter into muffin cups about 1/2 – 3/4 of the way
    full.  Bake in preheated oven for 20-25 minutes.  Allow muffins to
    cool for 5 minutes before removing from pan.
  6. For the topping:  In a small bowl mix together the
    cinnamon and sugar.  In another small bowl melt the 5 Tablespoons of
    butter.
  7. Dip the muffins into the butter, then roll in the cinnamon
    sugar mixture.


Base Recipe adapted from this SITE

Honey Dijon Garlic Chicken Breasts

Ingredients
  • 4 large boneless skinless chicken breasts, about 6 ounces
    each
  • 3 tbsp butter
  • 6 cloves minced garlic
  • pinch salt and pepper
  • 1/3 cup honey
  • 2 tbsp whole grain Dijon mustard

Instructions
  1. Line an 8×8 inch baking pan with aluminum foil. Use a baking
    pan that is large enough to have a half inch of space around each chicken
    breast but no more. Using too large a baking dish can cause the glaze to be too
    shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to
    heat up while you prepare the glaze.

TO PREPARE THE GLAZE
  1. Melt the butter in a small saute pan. Add the garlic and
    cook for only 30-60 seconds to soften it. Do not brown the garlic.
  2. Add the honey, Dijon mustard and a pinch of salt and pepper.
    Stir well to blend and simmer over medium heat for one or two minutes begin to
    reduce the glaze.
  3. Lightly season the chicken breasts with salt and pepper.
    Remove the hot pan from the oven and place the chicken breasts an equal distance
    apart in the pan. Pour the hot glaze evenly over the chicken.
  4. Return the pan to the 425 degree F oven and bake for 15
    minutes. Remove from oven and baste the breasts with the glaze in the bottom of
    the pan. return to the oven for an additional 15-20 minutes or until a neat
    thermometer inserted into the center of the thickest part of the breast reads
    170 degrees F.
  5. Allow the chicken to rest for 5 minutes before serving.

Base Recipe adapted from this SITE

Chicken and Spinach In Creamy Paprika Sauce



Ingredients

  • 4 Chicken Breasts (boneless & skinless)
  • 1 tsp Smoked Paprika (for seasoning chicken)
  • 1/4 tsp Salt and Pepper (each for seasoning
    chicken)
  • 2 tbsp unsalted butter


Creamy Paprika Sauce:
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 tbsp flour (sifted)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (sodium free)
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice (juice of squeezed
    lemon)
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1 tsp paprika


Instructions

  1. Cooking Chicken: Season the chicken with salt, pepper
    and paprika, rubbing it evenly over both sides.
  2. Melt 2 tablespoons of butter in a large skillet (I used cast
    iron skillet) over medium high heat and cook on the first side for about 3
    minutes. Flip, and turn the heat down to medium and cook for another three
    minutes. Remove and set chicken aside on separate plate.
  3. Making Creamy Sauce: Melt 1 tablespoon of butter in the
    now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add
    flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes
    to allow alcohol to evaporate.
  4. Stir in chicken broth, heavy cream and lemon juice. Add salt
    and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust
    seasoning (if necessary) at this point.
  5. Spinach: Add in the spinach and cook for additional 2
    minutes until the spinach has wilted.
  6. Adding Chicken Back: Return the chicken to the skillet
    and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7
    minutes, if they are thick.
  7. Serve immediately.

Base Recipe adapted from this SITE

Easy Red Velvet Cheesecake Cake

INGREDIENTS

CHEESECAKE:

  • Two 8-ounce packages cream cheese, at room temperature

  • 2/3 cup granulated white sugar

  • pinch of salt

  • 2 large eggs

  • 1/3 cup sour cream

  • 1/3 cup heavy whipping cream

  • 1 teaspoon vanilla extract

RED VELVET CAKE:

  • 2 1/2 cups all purpose flour

  • 1 1/2 cups granulated white sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 large eggs, at room temperature

  • 1 1/2 cups vegetable or canola oil

  • 1 cup buttermilk

  • 1/4 cup (two 1-ounce bottles) red food coloring

  • 2 teaspoons vanilla extract

  • 2 teaspoons white vinegar

CREAM CHEESE FROSTING:

  • 2 1/2 cups powdered sugar, sifted to remove lumps

  • Two 8-ounce packages cream cheese, at room temperature

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 1 tablespoon vanilla extract

INSTRUCTIONS

PREPARE THE CHEESECAKE LAYER:

  1. Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

PREPARE THE CAKE LAYERS:

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

PREPARE THE FROSTING:

  1. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

ASSEMBLE THE CAKE:

  1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

FROST THE CAKE:

  1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

This article and recipe adapted from this site

Oatmeal Breakfast Bites

Ingredients

  • 3 large ripe bananas
  • 1/2 cup crunchy peanut butter
  • 1 tablespoon butter softened
  • 2 tablespoons agave or honey
  • 1 teaspoon vanilla extract
  • 1 egg beaten
  • 2 1/2 cup QUAKER OLD FASHIONED OATS

  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped seasonal fruit

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, mash the ripe bananas with a fork.
  3. Stir in the peanut butter, butter, honey, and vanilla
    extract and mix until smooth.
  4. In a separate medium bowl, stir together the oats, baking
    powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and stir
    until combined.
  6. Add the beaten egg and stir until combined.
  7. Add in chocolate chips and/or chopped seasonal fruit.
  8. Form large, flat cookies by hand and place on a cookie sheet
    lined with parchment paper.
  9. Bake for 15 minutes or until cookies are done.
  10. Let cool on baking sheet.





This Recipe adapted from >>>> Click Here

Red Velvet Cinnamon Rolls



Ingredients
  • 1 package red velvet cake mix (regular size)
  • 2-1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (120° to 130°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted

ICING:
  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk


Directions
  1. Combine cake mix, 1 cup flour and yeast. Add water; beat on
    medium speed 2 minutes. Stir in enough remaining flour to form a soft dough
    (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8
    times. Place in a greased bowl, turning once to grease the top. Cover and let
    rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl,
    mix brown sugar and cinnamon.
  2. Punch down dough. Turn onto a lightly floured surface; roll
    dough into an 18×10-in. rectangle. Brush with melted butter to within 1/4 in.
    of edges; sprinkle with sugar mixture.
  3. Roll up jelly-roll style, starting with a long side; pinch
    seam to seal. Cut crosswise into 12 slices. Place cut sides up in a
    greased 13×9-in. baking
    pan. Cover with a kitchen towel; let rise in a warm place until almost
    doubled, about 1 hour.
  4. Preheat oven to 350°. Bake until puffed and light brown, 15-20
    minutes. Cool slightly.
  5. Beat confectioners’ sugar, butter, vanilla and enough milk
    to reach a drizzling consistency. Drizzle icing over warm rolls.

Base Recipe adapted from this SITE

Slow Cooker Chicken Thighs

Ingredients
  • 4 bone-in chicken thighs, (681g) about 1 to 1 1/2
    pounds
  • 1 teaspoon kosher salt, (7g) plus more for
    seasoning
  • 1/4 teaspoon black pepper, plus more for
    seasoning
  • 2 tablespoons olive oil, (15ml)
  • 1 cup red onion, (120g) 1-inch dice
  • 1 1/2 cups carrots, (230g) 1-inch pieces
  • 1 pound baby red potatoes, (454g) cut in half
  • 1 ear corn, cut into 4 pieces
  • 2 tablespoons roughly chopped garlic, (20g)
  • 1 1/4 cup unsalted chicken stock, (300ml)
  • 3 tablespoons all-purpose flour, (26g)
  • 1 tablespoon lemon juice, plus 4 wedges for
    serving
  • 4 sprigs thyme
  • 2 sprigs rosemary

Instructions
  1. Trim excess skin and fat from the chicken thighs. 
  2. Season both sides of chicken with salt and pepper.
  3. Heat a large saute pan over medium-high heat, once hot add 2
    tablespoons olive oil. 
  4. Add chicken skin side down to the hot oil, cook until skin
    is golden in color, 5 minutes. 
  5. Flip chicken and cook 2 minutes, transfer to a clean
    plate. 
  6. Add onion, carrot, potatoes, corn, and garlic to slow
    cooker.
  7. In a medium-sized bowl whisk together 1 teaspoon salt, 1/2
    teaspoon pepper, chicken stock, flour, and lemon juice, add to slow
    cooker.
  8. Add chicken, thyme, and rosemary to slow cooker. 
  9. Cover and cook 2 to 4 hours on high setting or 4 to 6 hours
    on low setting, until the chicken is cooked through and potatoes are tender.
  10. Transfer chicken and vegetables to serving plates. 
  11. Pour cooking liquid through a strainer if desired, whisk to
    combine and season as desired. 
  12. Serve sauce and lemon wedges with the chicken dinner.



Base Recipe adapted from this SITE

Air Fryer Crispy Old Bay Chicken Wings



Ingredients

  • 3 pounds Chicken Wing Parts
  • 3/4 cup Potato Starch
  • 1 Tablespoon Homemade
    Old Bay Seasoning Recipe
  • 1/2 cup Butter
  • 1 teaspoon True Lemon
  • Fresh Lemons


Instructions

  1. Report this ad
  2. Please see my article on How to Prepare and Properly Season
    your Air Fryer Basket.
  3. Pat dry chicken wing parts.
  4. Mix together Potato Starch and Homemade Old Bay
    Seasoning.  Add chicken wings and coat.
  5. Shake off excess Potato Starch and place in Air Fryer Basket.
  6. Cook at 360 degrees for 35 minutes, shaking often. 
    Turn temperature to 400 degrees and cook an additional 10 minutes, shaking
    often.
  7. Melt butter with True Lemon and toss with hot wings. 
    Serve wings with the remaining Lemon Butter for dipping and Lemons for
    squeezing.

Base Recipe adapted from this SITE

Easy Blackberry Pie Bars Recipe

INGREDIENTS

CRUST

  • 2 1/2 cups all-purpose flour (12 1/2 ounces)
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup milk (actually a little less)
  • 1/2 cup cornflakes cereal, crushed

FILLING

  • 3 to 4 cups blackberries
  • 2/3 cup sugar (more or less depending on sweetness of berries)
  • 2 1/2 tablespoons cornstarch
  • 1 to 2 teaspoons lemon zest (optional)
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon water or milk
  • 1/2 teaspoon vanilla

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line a 9×13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
  2. Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
  3. Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
  4. Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn’t dry out, then roll out the other portion until it is close to 9×13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
  5. In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
  6. Roll out the other portion of dough to 9×13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
  7. Bake at 350 for 35 to 45 minutes, until crust is golden brown.
  8. Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.

This article and recipe adapted from this site

the Perfect Peach Pie



Ingredients

  • Pie crust recipe yielding two crusts for a 9 inch pie or
  • 1 package pastry for a 9 inch double crust pie 15 ounce
  • 5 cups sliced peaches ( slice the peaches about 1/2 inch
    thick)
  • 1 egg beaten
  • 1 Tablespoon lemon juice
  • 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 Tablespoons cold butter

Instructions

  1.  Preheat oven to 450 degrees
  2.  In a large bowl combine the sliced peaches and lemon
    juice, gently toss together. Place the sliced peaches in a colander to drain.
    Don’t skip this step, this eliminates some of the juice so your pie won’t be
    soupy after it’s cut. When I drained my peaches I collected almost a 1/4 cup of
    juice. Drain peaches about 10 – 15 minutes. Place drained peaches in a large
    bowl.
  3. Place one homemade or pre-made pie crust in the bottom of
    a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the
    beaten egg. This keeps the crust from getting soggy. Keep the rest of the
    beaten egg to brush on the top crust.
  4.  In a medium size bowl combine the
    flour,cornstarch,sugars,cinnamon and salt. Stir to combine. Pour the flour
    mixture over the drained peaches and gently fold them together.
  5.  Pour peaches into the bottom pie crust and dot with
    butter. Place the top crust over the peaches and flute edges. Brush with the
    rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can
    sprinkle sugar on top of the crust for decoration if you like. Place pie on a
    baking sheet, I always do this so there’s no chance of spills in the oven.
  6.  Bake the pie at 450 degrees for 10 minutes, reduce heat
    to 350 degrees. Bake an additional 30-35 minutes until crust is brown and
    juices bubble up through the slits. If your pie edges brown to quickly, cover
    the edges with strips of aluminum foil and continue baking. After the pie has
    cooled completely, refrigerate it for a couple hours before cutting.

Read Full Recipe >>>> Click Here

Perfect Crepe Recipe



INGREDIENTS

  • 2 cups milk
  • 4 eggs
  • 3 Tablespoons butter , melted
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups flour , sifted

INSTRUCTIONS

  1. In a blender, combine all of the ingredients and mix until
    batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30
    minutes, or overnight.
  2. Spray non-stick cooking spray onto an 8-inch frying pan.
    Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan
    immediately from side to side to form an even circle. Cook for about 1-2
    minutes per side, or until lightly browned. Remove from heat and stack until
    ready to serve. 
  3. Serve with your favorite toppings. Fresh fruit, jams,
    pudding, nutella, whipped topping and nuts are a few of our favorites.


NOTES

  • To keep warm: You can keep your cooked crepes warm by
    placing them on a baking sheet in the oven at 175°F until ready to serve.
  • Leftovers: Add cooked crepes to a zip top bag and layer
    parchment or wax paper in between each crepe. Place in fridge until ready to
    enjoy.
  • To freeze: Crepes surprisingly freeze really well, so feel
    free to double the batch and stick half in the freezer for about 1-2 months.
  • Reheating: Heat in microwave or skillet until warm. You can
    also enjoy your crepes cold if you prefer!







This Recipe adapted from >>>> Click Here

Chicken Cordon Bleu Casserole

Base: 
  • 1 large rotisserie chicken, meat removed and pulled (about
    5-6 C) 
  • 1/2 pound sliced deli-style black forest ham, chopped 
  • 1/2 pound sliced swiss cheese 

Sauce: 
  • 4 Tb butter 
  • 4 Tb flour 
  • 3 C milk 
  • 2 Tb lemon juice 
  • 1 Tb dijion mustard 
  • 1 1/2 tsp salt 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp pepper 

Topping: 
  • 4 Tb melted butter 
  • 1 1/4 C seasoned bread crumbs 
  • 1/4 C parmesan cheese

1.  Preheat oven to
350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the
chicken in the bottom of the dish followed by the ham and finally the swiss
cheese.

2.  In a medium
saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1
minute. Slowly add the milk, whisking to keep clumps from forming.

3.  Turn the heat to
high and cook until the sauce thickens and boils completely, whisking
often.  Remove from the heat and add the
remaining sauce ingredients. Pour the finished sauce over the base layer
already in the dish.

4.  In a small bowl,
mix together the topping ingredients until the butter is evenly distributed
over the crumbs.  Sprinkle over the top
of the dish and bake for 45 minutes. 
Allow to cool for 10 minutes before serving so the sauce will thicken
just a bit.



Read Full Recipe —> Click Here

Blueberry Cheesecake Crumb Cake

Ingredients
Crumb Cake:
  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:
  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries

Glaze:
  • ½ cup powdered sugar
  • 2–3  teaspoons milk


Instructions
  1. Preheat the oven to 350 F. Line the bottom of 9 inches
    springform pan with parchment paper, spray bottom and sides of the pan with
    nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt,
    brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it
    with hands, or press with a fork, or you can use the mixer. Work it until it’s
    grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should
    be crumbly. If it’s to sandy squeeze it with your fingers to make pea size
    crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about
    1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone,
    vanilla, sugar and corn starch just to combine. Add eggs and mix just to
    combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust,
    scattered about 2/3 cup of blueberries over the filling. Spread remaining
    cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in
    the center comes out clean, about 65-75 minutes. If it starts browning too much
    tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or
    cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Notes
CASTER SUGAR is a finer granulated sugar. You can make a
homemade caster sugar. Just process regular granulated sugar in a food
processor, blender or coffee grinder until the sugar granules are smaller. But
keep an eye on it—if you process it too long you’ll end up with powdered
sugar!

Base Recipe adapted from this SITE

Melt In Your Mouth Chicken



Ingredients

  • 4 boneless, skinless chicken breasts trimmed of
    excess fat
  • 1 cup mayonnaise (or Greek yogurt for a healthier
    option)
  • 1 cup parmesan cheese (or sharp Cheddar, or
    Asiago) divided
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder


Instructions

  1. Cut each chicken breast into 3 large chunks or strips. Place
    chicken breast strips/chunks in a bowl of milk/buttermilk. Let it soak for 20
    -30 min or overnight.
  2. Preheat oven to 375 F. In a small bowl, combine the
    mayonnaise, 1/2 cup of parmesan cheese and seasonings.
  3. Place chicken into a 9×13 baking dish and spread the mixture
    evenly on top of the chicken breasts, and sprinkle with remain parmesan.
  4. Bake for about 40-45 minutes, or until cooked through. You
    can also finish them off under the broiler for a minute or two to get them
    extra browned on top.
  5. Serve with a veggie like these delicious fresh broccoli that
    I steamed. Season with a dash of fresh parsley, if desired.

Base Recipe adapted from this SITE

Cake Mix toffee Bars

INGREDIENTS:

  • 1 box yellow cake mix
  • 1 egg
  • 6 Tbsp butter, melted
  • 2 (8-oz) bags chocolate toffee bits
  • 1 (14-oz) can sweetened condensed milk

INSTRUCTIONS:

  1. Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray.
  2. Combine cake mix, butter, and egg. Press into bottom of the prepared baking dish.
  3. Sprinkle chocolate toffee bits on top of cake mix mixture.
  4. Pour sweetened condensed milk evenly over toffee bits.
  5. Bake for 25 to 30 minutes. Cool completely.

This article and recipe adapted from this site

Best Flour tortillas From Scratch

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil, shortening, or lard
  • 1 cup hot water

Instructions

Stand Mixer Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
  2. With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.

Mix by Hand Instructions

  1. In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
  2. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.

Either way, to proceed..

  1. Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
  2. When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
  3. Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. (Try not to stack the rolled tortillas on top of one another – this makes it more difficult to transfer them to the pan. If you need additional staging area, a lightly floured sheet of parchment paper works well.)
  4. Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.) Flip and cook the other side for about 30 seconds.
  5. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
  6. Serve immediately or allow to cool for later use. Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before using, wrap tortillas in slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.

This article and recipe adapted from this site

Italian Lemon Cookies



Ingredients


LEMON COOKIES

  • 1 1/4 cups all purpose flour (162 grams)
  • 1/4 cup + 2 tablespoons cornstarch (50 grams)
  • zest & juice of one lemon
  • 1 pinch salt
  • 3/4 cup +2 tablespoons butter (softened)* (175 grams)
  • 1/2 cup powdered sugar (60 grams)
  • *I use salted butter, if you use unsalted then increase the
    salt to 1/4 teaspoon.

LEMON GLAZE

  • 3 tablespoons fresh lemon juice (strained)
  • 1 1/2 cups powdered sugar (180 grams)
  • 1 zest lemon

Instructions


LEMON COOKIES

  1. In a medium bowl whisk together the flour, cornstarch, zest
    and salt.
  2. In a large bowl, beat on medium speed the butter and sugar
    until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to
    combine. Then add the remaining flour and with a wooden spoon or spatula
    combine to form a dough (the dough will be a little sticky, if the dough is too
    sticky then add 1-2 tablespoons of flour).
  3. Transfer the dough to a large piece of parchment paper and
    roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough
    in the parchment paper and refrigerate for one hour.
  4. Remove the dough from the fridge and cut into 1/2 inch (1.3
    cm) slices. Place the slices on a large cookie sheet lined with parchment paper
    and refrigerate for 20 minutes.
  5. Pre-heat oven to 320F (120C).
  6. Bake the cookies for 5 minutes, then raise the oven
    temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be
    light gold in colour. Remove from the oven and let the cookies sit on the
    cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
    The cookies can be either dusted with powdered sugar or spread with a lemon
    glaze. Enjoy!

Read Full Recipe >>>> Click Here

Quick & Easy Chicken Flautas



Ingredients
  • 2 cans (12.5 oz each) chicken, drained & flaked
  • 6 oz cream cheese, softened
  • 1/3 cup salsa
  • 1 cup shredded monterey jack cheese
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 12 8″ flour tortillas

Instructions

  1. Heat oven to 400 degrees. 
  2. Combine drained and flaked chicken, cream cheese, salsa,
    cheese, cumin, and garlic powder in a mixing bowl. Stir together until well
    combined. 
  3. Spread 3 tablespoons (a large spoonful) of chicken mixture
    onto a tortilla. Roll up tightly and place seam side down on a cookie sheet.
    Repeat with remaining tortillas. 
  4. *If you use smaller tortillas then you won’t need the full 3
    tablespoons of filling, so adjust accordingly. 
  5. Spray the tops of the flautas with cooking spray. Don’t soak
    them but you want them to have a decent coating of cooking spray so they will
    get really brown and crispy. I also like to sprinkle some kosher salt on top of
    the sprayed flautas, but this is totally optional. 
  6. Bake for 18-20 minutes or until they reach desired crispness
    that you want. Let cool for about 5-10 minutes before serving so the filling
    can cool and come together. Serve with dips of your choice (sour cream, salsa,
    guacamole).

Recipe Notes

  • I used 8″ flour tortillas and got 12 flautas. If you
    use smaller tortillas then you will have more flautas. It just depends on how
    big or small you want the flautas to be.
  • Don’t be scared of the canned chicken. It’s what makes these
    flautas so quick and easy to make, and you honestly can’t even tell.
  • If you are totally against the canned chicken you can always
    use about 3 cups of shredded chicken or some rotisserie chicken. But again,
    this recipe is written for the canned chicken which is already flavored and
    salted. So you may have to adjust things if not using canned chicken. But try
    the canned chicken just once! It may just surprise you.
  • 6 oz of cream cheese is almost all of an 8 oz block of cream
    cheese. I’ve experimented with using the entire bar of cream cheese, but it’s
    just way too much. So yes, not using it all annoys me too, but 6 oz is the
    perfect amount.



Read Full Recipe —> Click Here

Salted Caramel Chocolate Cake

Ingredients
For the chocolate cake:
  1. 2 cups granulated sugar
  2. 1 cup light brown sugar, packed
  3. 2 and 3/4 cups all-purpose flour (not packed!)
  4. 1 and 1/2 cups unsweetened cocoa powder, sifted
  5. 3 teaspoons baking soda
  6. 1 and 1/2 teaspoons baking powder
  7. 1 and 1/4 teaspoons salt
  8. 3 large eggs + 2 large egg yolks, at room temperature
  9. 1 and 1/2 cups full-fat sour cream
  10. 1/3 cup whole milk
  11. 3/4 cup vegetable oil (you may also sub in melted coconut
    oil)
  12. 2 tablespoons vanilla extract
  13. 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:
  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners’ sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted
    caramel sauce

Garnish:
  • 1 and 1/4 cups salted
    caramel sauce
  • Flaky sea salt

Instructions
For the chocolate cake:
  1. Preheat oven to 350°(F). Cut out three 9-inch round segments
    of parchment paper to line your cake pans with. Spray each pan generously –
    sides and bottom – with nonstick cooking spray, then place the parchment paper
    cut out in the bottom of the pans and spray again. It’s important to make sure
    every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans
    aside.
  2. In the bowl of a stand mixer fitted with the paddle
    attachment, or in a large bowl using a handheld electric mixer, combine both
    sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low
    until dry ingredients are thoroughly combined. Use your hands to break up any
    large clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, sour cream,
    milk, oil and vanilla extract; mix until completely combined. Pour mixture into
    the dry ingredients and beat on low until just incorporated. Pour in hot water
    and continue mixing until completely combined; about 1 minute. The batter will
    quite thin.
  4. Divide batter evenly among prepared pans. Bake in preheated
    oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the
    center of a cake comes out clean or with just a few moist crumbs attached. Cool
    cakes for 10 minutes in the pan before removing from pans and transferring to a
    cooling rack; cool cakes completely before frosting.

For the chocolate frosting:
  1. In a stand mixer fitted with the paddle attachment, cream
    the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa
    into the mixing bowl. Turn the mixer on the lowest speed and mix until the
    sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer
    speed to medium; add in vanilla extract, salt, heavy cream and salted caramel;
    beat for 3 minutes. If your frosting appears a little too thin, add a little
    more confectioners’ sugar; If your frosting needs to be thinner, add additional
    heavy cream, 1 tablespoon at a time.

Assembly:
  1. Using a serrated knife, carefully trim the raised top of
    each cake, making each one an even, level surface. Transfer 1 layer to a large
    plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup
    of caramel; top with another cake layer, and repeat, thinly spread it with a
    layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and
    place cake in the fridge to set for 1 hour. Once set, finishing frosting the
    top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep
    refrigerated for up to 5 days.

Notes
Cake may be baked up to 5 days in advance and stored in the
fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best
results, follow the recipe as written.

Base Recipe adapted from this SITE

Luxury Honey butter Garlic Chicken

INGREDIENTS
  • 1-1/2 pounds of boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 3-4 tablespoons Honey
  • 1- 1/2 tablespoons apple cider vinegar

Fresh chopped parsley or green onions for garnish
INSTRUCTIONS
  1. Cut chicken thighs into small bite sized pieces.
  2. Heat olive oil and 1 tablespoon butter in a large
    skillet (cast iron works best) on high heat.
  3. Add the chicken to the skillet, sprinkle with salt and
    pepper. Let cook until it starts to change from pink to white and get some
    golden edges about 4-5 minutes.
  4. Add the remaining butter, garlic, vinegar and honey. Stir
    until chicken is coated.
  5. Simmer sauce and chicken to caramelize the outside about
    another 2-3 minutes.
  6. Top with fresh chopped parsley or green onions. Serve
    chicken over rice or mashed potatoes.

NOTES
  • If you use chicken breasts instead of thighs just make sure
    you adjust the cooking time as chicken breasts will dry out if cooked to long.
  • To get the best color you need to have a super hot pan.

Base Recipe adapted from this SITE

Cabbage Sauteed with Chicken



Ingredients

  • 3 tbsp olive oil
  • 1 1/2 lb boneless chicken thighs, cut into small
    pieces
  • 1 medium cabbage
  • 2 medium carrots (shredded)
  • 1 tbsp paprika
  • 2 tbsp. tomato paste
  • 1 cup chicken stock
  • salt, pepper
  • 1 tbsp. hot sauce optional
  • chopped fresh parsley to garnish


Instructions

  1. Warm up a large sauté pan over medium-high heat. Add the
    olive oil and chicken. Fry for 5-7 minutes or until browned.
  2. Meanwhile, slice the cabbage into thin strips, just like you
    would for coleslaw.
  3. Add the paprika and tomato paste to the chicken. Stir, and
    then sauté for another five minutes.
  4. Add the cabbage and cook for five more minutes.
  5. Add the shredded carrots, chicken stock, salt, and pepper.
    Stir everything together. Cook without the lid, stirring occasionally, for
    about 40 minutes, until there is no liquid remaining.
  6. Add 1 tablespoon of hot sauce, if desired. Garnish with
    fresh parsley.

Base Recipe adapted from this SITE

Easy Instant Pot orange Chicken Recipe

Ingredients

  • 4 chicken breasts Do not use thin breasts. They will dry out.
  • 3/4 cup favorite dark sweet barbecue sauce ( I used Sweet Baby Ray’s)
  • 2 tbs soy sauce
  • 3/4 cup orange marmalade
  • 2 tsp cornstarch
  • chopped green onions for garnish

Instructions

  1. Chop 4 chicken breasts into hearty bite size chunks.
  2. In Instant Pot, add in chopped chicken, 3/4 cup barbecue sauce, and 2 tbs soy sauce.
  3. Cook on manual high for 4 min.
  4. When done, fast release steam.
  5. Take 1/4 cup of the barbecue chicken broth sauce out of Instant Pot and mix with 2 tsp cornstarch in a small bowl. (This prevents lumps. Cornstarch will thicken sauce.)
  6. Add cornstarch broth mixture back into Instant Pot.
  7. Add 3/4 cup orange marmalade. Mix well.
  8. Change setting on Instant Pot to sauté setting and sauté for 6 min or until sauce thickens.
  9. Allow it to rest 5 minutes before serving. This will thicken sauce also.
  10. Garnish with green onions. Serve over rice, noodles or by itself.

This article and recipe adapted from this site

Healthy No-bake Chocolate Energy Bites



Ingredients

  • 1 cup old-fashioned oats
  • 3 tablespoons unsweetened cocoa powder
  • 1/3 + 1/4 cup unsweetened shredded coconut , divided
  • 1/2 cup ground flaxseed
  • 1/3 cup dried cranberries , roughly chopped
  • 1 tablespoon chia seeds
  • 1/4 cup chopped chocolate or mini chocolate chips
  • dash of salt , to taste
  • 1/2 cup peanut butter
  • 1/3 cup honey , raw
  • 2 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup almond flakes , lightly toasted and crushed

Instructions

  1. In a medium bowl, stir together the oats, cocoa powder, 1/3
    cup coconut, ground flaxseed, cranberries, chia seeds, chocolate and salt.
  2. In another small bowl, melt the peanut butter, honey and
    coconut oil in the microwave in 10 second increments, stirring after each
    increment until completely melted and combined. Stir in vanilla. Add wet
    ingredients to dry and stir well until fully combined.
  3. In a small shallow bowl, stir together the almond flakes and
    1/4 cup coconut. Using wet hands, roll the oat mixture into balls (mine were
    about 1-inch in diameter) and then roll them around in the bowl of coconut and
    almonds for the outer coating. Place in the refrigerator to set.
  4. Store in an airtight container in the refrigerator.

Read Full Recipe >>>> Click Here

Lemon Blueberry Muffins

Ingredients

For Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter-melted

For Lemon Blueberry Muffins:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of
    blueberries for topping)
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 400 F degrees and line standard muffin or
    cupcake pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together
    flour, sugar and cinnamon, add melted butter and stir with a fork until
    crumbly. Refrigerate until ready to use.
  3. To make the muffins in large bowl stir together flour,
    baking powder and salt and set aside.
  4. In a medium bowl place 2/3 cup granulated sugar and lemon
    zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar
    until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture
    should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and whisk
    everything together.
  6. Reserve ½ cup of blueberries for topping. Place remaining blueberries
    in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until
    all blueberries are coated with thin layer of flour and then fold them really
    gently in the batter.
  7. Spoon batter into prepared muffin tins, filling maximum 2/3
    of each cup and gently tap the pan on the work surface to set. Cover the batter
    with the remaining blueberries and then cover the blueberries generously with
    streusel topping.
  8. Place them in the oven and bake at 400 F for 5 minutes, then
    REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the
    toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and cool
    on a wire rack.







This Recipe adapted from >>>> Click Here

Chicken Bacon Ranch Foil Packets

Materials

  • 1 lb Boneless skinless chicken breast cut into bite sized
    pieces
  • 4 c Broccoli
  • 1 c Shredded cheddar cheese
  • 4 Slices cooked bacon
  • 1 Packet Ranch seasoning
  • 1 tbsp Olive oil
  • Aluminum foil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the chicken pieces into a mixing bowl, and top with 1
    tbsp of olive oil.
  3. Sprinkle ½ a package of Ranch seasoning onto the chicken,
    and toss to combine.
  4. Cut 4 pieces of aluminum foil about 15 inches long each.
  5. Lay them on a flat surface, and place 1 cup of broccoli into
    the center of each sheet.
  6. Top the broccoli with some more of the Ranch seasoning mix
    if desired.
  7. Place a handful (about ¼ c) of seasoned chicken on top of
    the broccoli.
  8. Top the chicken with ¼ cup of shredded cheddar cheese.
  9. Crumble 1 piece of cooked bacon on the top of each foil
    meal.
  10. Fold up the edges of each tin foil sheet lengthwise, and
    fold them over to seal them together.
  11. Fold up each of the ends of each piece of tin foil to form a
    sealed packet.
  12. Place the packets on a baking sheet, and bake for 25-30
    minutes until the chicken is cooked through.



Read Full Recipe —> Click Here

Healthy White Chicken Chili

Ingredients
  • ½ tablespoon olive oil
  • 1 medium white onion, chopped
  • 1 can mild green chiles (or sub 2 seeded and diced
    jalapenos)
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon coriander
  • 1/4 teaspoon dried oregano
  • 4 cups low sodium chicken broth
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • ¾ teaspoon salt, plus more to taste

Freshly ground black pepper
  • 1 1/2 pounds boneless skinless chicken thighs (or
    chicken breast)
  • ½ cup frozen corn
  • 1 medium lime, juiced
  • 1/3 cup fresh, chopped cilantro

For garnish:
  • Tortilla strips or chips
  • Extra cilantro
  • Avocado slices
  • Extra lime wedge

Instructions
  1. Add olive oil to a large dutch oven or large pot and place
    over medium high heat. Add onion and green chiles and cook until softened,
    about 3-4 minutes.
  2. Next stir in cumin, chili powder, coriander and dried
    oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1
    can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast
    and salt and pepper. Simmer on medium low heat for 20-30 minutes.
  3. After 20 minutes, remove the chicken with a slotted spoon
    and shred with two forks. Next add in fresh lime juice and cilantro.
  4. Finally, add the remaining can of rinsed and drained
    chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend
    until somewhat smooth, adding a little more water if necessary.
  5. Pour blended chickpeas into soup pot and then stir in the
    corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more
    minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d
    like. Serves 4. Enjoy!

Base Recipe adapted from this SITE

Cream Cheese Lemonade Pie



Ingredients


For the Creamy Pie

  • 1 5 oz can Evaporated milk
  • 1 3.4 oz box of instant lemon pudding mix, one small box
  • 2 8 oz packages of cream cheese
  • 3/4 cup frozen lemonade concentrate

For the Pie Crust

  • 2 1/2 cup graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch (making this a
    no bake dessert)

Instructions

  1. Preheat over to 350°
  2. For the Pie Crust
  3. In a medium mixing bowl, combined all ingredients and whisk
    together until well combined.
  4. Press graham cracker crumbs into deep dish pie dish and make
    sure to go up the sides.
  5. Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie

  1. In a small mixing bowl, combined 5 oz can of evaporated milk
    and pudding mix.
  2. Beat on medium speed for 2 minutes (mixture will be thick).
  3. In a medium mixing bowl, beat cream cheese until light and
    fluffy, about 3 minutes.
  4. Gradually beat in lemonade concentrate.
  5. Gradually beat in pudding mixture.
  6. Pour mixture into cooled graham cracker crust, or into a
    pre-made graham cracker pie crust.
  7. Cover and refrigerate for at least 4 hours.

Recipe Notes

  • Recipe from my co-worker, Dawn.
  • You might end up with more graham cracker crust mixture then
    what is needed based on how thick you like your crust.

This article and recipe adapted from this site

Blackout Healthy Paleo Chocolate Cake



INGREDIENTS


Cáke

  • 2 cups ráw sweet potáto minced
  • 2 lárge eggs
  • 3/4 cup bláck cocoá powder or regulár
  • 1/2 cup coconut oil
  • 1/2 cup máple syrup
  • 1/2 cup coconut sugár
  • 1/4 cup coconut flour
  • 1 táblespoon vánillá extráct
  • 2 teáspoons báking powder
  • 1 teáspoon seá sált


Frosting

  • 1 3/4 cup sweet potáto cubed
  • 1/2 cup ávocádo
  • 1/2 cup soft medjool dátes pitted
  • 1/2 cup cocoá powder
  • 1 teáspoon vánillá extráct
  • 1/4 teáspoon seá sált


INSTRUCTIONS


  1. Preheát oven to 350F. Line the bottom of two 6″ spring form cáke páns with rounds of párchment páper.
  2. In á food processor mince sweet potáto. Then in á blender combine áll ingredients for cáke until smooth.
  3. Divide bátter in-between the two cáke páns. Báke on 350F for 45-50 minutes then chill in freezer while you máke frosting.
  4. For frosting, steám sweet potáto cubes, then dráin wáter, ánd chill in ice báth until cool. Then blend ingredients for frosting together in food processor until smooth ánd chill until reády to frost. See recipe notes on how to top off the cáke. Store in fridge.

This article and recipe adapted from this site

Best Szechuan Chicken Recipe

Ingredients

To deep fry chicken

  • strips, 600 grams Chicken breast, cut into long
  • Sunflower Oil, to deep fry
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Soy sauce
  • 1 Egg
  • Salt
  • 3 tablespoons  Cornflour
  • 1 tablespoon Plain flour

For sauce

  • 3 tablespoons Spring onion greens, chopped
  • 3 tablespoons  Chopped garlic
  • 1 Green chili, chopped
  • 5 Dried whole red chilies
  • 5 Dried red chilies each broken into pieces
  • 1 Onion, chopped
  • 2 tablespoons  Chili sauce
  • 1 1/2 tablespoons Tomato sauce
  • 1 teaspoon Soy sauce
  • 1 tsp Vinegar
  • 1/2 cup Water
  • 1/2 teaspoon Sugar
  • to taste Salt

STEPS

  1. To deep fry chicken

  2. Mix together all ingredients to deep fry chicken except chicken and oil. Add chicken pieces and mix well with hands so the chicken strips are coated well with the marinade. Let it rest for fifteen minutes.

  3. Heat oil in a wok over high flame. Once the oil is hot, lower the flame a bit, add chicken pieces and fry to a crispy golden brown. Remove chicken with a slotted spoon and keep aside. (Fry chicken in batches if required.)

  4. To make sauce

  5. To make the schezwan sauce, soak 5 dried red chilies in hot water for about 15 minutes. Remove stalks, and grind the soaked chilies to a smooth paste.

  6. Transfer all the oil in which chicken was fried to a container except for about 3 tablespoons. Saute chopped garlic and spring onion greens in the wok till fragrant. Add green chili and the remaining dried red chili pieces and saute till color starts to change. Toss in chopped onion and saute till translucent. Add one tablespoon of the red chili paste made earlier and fry over a low flame for a couple of minutes. Mix in soy sauce, chili sauce, tomato sauce, vinegar and saute. Season as required. Pour in water and bring to boil. Finally mix in fried chicken strips and sugar and warm through till the sauce is thick and coats the chicken.

  7. Garnish with spring onions and serve hot.

This article and recipe adapted from this site

Sweet Bread Recipe



INGREDIENTS

  • 2 cup sugar
  • 4 cup flour
  • 2 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cup milk
  • 2/3 cup vegetable oil

INSTRUCTIONS

  1. Grease 6 mini loaf pans and preheat oven to 350 degrees.
  2. Combine sugar, flour, baking powder and salt.
  3. Beat eggs, milk and oil.
  4. Gradually add dry mixture to wet until just moist.
  5. Pour batter into pans an inch below to compensate for rise.
    Optional: sprinkle sugar on top.
  6. Bake 40 minutes.

Read Full Recipe >>>> Click Here

Veggie Nuggets

INGREDIENTS

  • 1 cup shredded carrots
  • 3 cups broccoli florets
  • 1 garlic clove
  • 2 eggs
  • 1 1/4 cups seasoned breadcrumbs, divided
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil

INSTRUCTIONS

  1. Shred carrots (I use my food processor’s shredding
    attachment).
  2. Steam broccoli in the microwave for two minutes or until
    tender.
  3. Place shredded carrots, steamed broccoli, garlic, eggs, 1
    cup of the breadcrumbs, cheese, onion powder, and black pepper in food
    processor and pulse for 15 seconds or until well combined. Mixture should form
    easily into a ball. If it’s too crumbly, add water one teaspoon at a time until
    you achieve the desired consistency.
  4. Form mixture into balls, about a tablespoon each (I use a
    cookie scoop). You should get about 25 nuggets. Flatten slightly into round
    discs about 1/2-inch thick.
  5. Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat
    each veggie nuggets with breadcrumbs.
  6. Heat oil in a skillet on medium high heat until it sizzles
    when sprinkled with water droplets.
  7. Arrange nuggets in skillet and cook about 4 minutes each
    side, or until golden brown and crispy. You may need to do this in 2-3 batches
    depending on the size of your skillet.
  8. Serve with honey-mustard sauce, ketchup, or other favorite
    dip.



Read Full Recipe —> Click Here

White Chocolate Blueberry Lasagna

Ingredients
For the Crust:
  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted

Cream Cheese Layer:
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I
    used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:
  • 2 – 3.9 ounce packages White Chocolate
    Instant Pudding
  • 3 cups cold milk
  • 2 oz. freeze dried blueberries- powder (pulse blueberries in
    a food processor to make the powder)

Topping:
  • 1 ½ cup Cool Whip
  • white chocolate bar to make the curls (or sprinkle with 1 ½
    cups white chocolate chips)


Instructions
  1. In a food processor ground whole Oreo cookies with the
    filling to get fine crumbs.
  2. Combine Oreo crumbs with 6 tablespoons melted butter and
    stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch
    dish. Set in the fridge to firm while making the filling.
  3. In a bowl mix together cream cheese, ½ cup softened butter
    and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in
    blueberries. NOTES: If you use frozen blueberries you must thaw them first and
    rinse with water if you don’t want to get dark purple color for your filling
    than drained them well at several layer of paper towel!!!
  4. Spread the mixture over the crust.
  5. In a medium bowl combine white chocolate instant pudding
    with 3 cups cold milk. Whisk for a few minutes until the pudding starts to
    thicken and mix in pulverized freeze dried blueberries. Spread over cream
    cheese layer. Set in the fridge to firm.
  6. Spread 1 ½ cups Cool Whip on top.
  7. Top with white chocolate curls or shavings or sprinkle white
    chocolate chips.
  8. Refrigerate at least 3-4 hours before serving.

Base Recipe adapted from this SITE

Baked Crack Chicken Breasts

Ingredients
  • 4 slices thick cut bacon, diced

FOR THE CHICKEN
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 (1-pound, total) boneless, skinless chicken
    breasts, pounded to 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika

FOR THE RANCH CREAM CHEESE
  • 4- ounces cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 4 ounces shredded cheddar cheese, white or
    yellow – I use a little of both

FOR GARNISH
  • chopped fresh parsley
  • sliced green scallions

Instructions
  1. Preheat oven to 400F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set
    aside.
  3. Set a large skillet over medium-high heat and add in diced
    bacon; cook until crispy.
  4. Remove bacon from skillet and set aside. DON’T discard bacon
    fat.
  5. Return skillet to heat and add vegetable oil to the
    remaining bacon fat.
  6. Pound chicken breasts to a 1/4-inch thickness and season
    with salt, pepper, garlic powder, and paprika.
  7. Add chicken breasts to the hot oil – you may have to do this
    in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3
    minutes, or until golden brown.
  8. Flip over the chicken breasts, add butter, and continue to
    cook for 3 more minutes.
  9. Remove chicken breasts from skillet and arrange in
    previously prepared baking dish. Set aside.
  10. In a small bowl combine cream cheese, garlic powder, onion
    powder, dill weed, and chives; mix until thoroughly combined. Taste for
    seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of
    store-bought ranch seasoning.
  11. Top each chicken breast with 2 tablespoons of the cream
    cheese mixture. Spread to coat the surface of each chicken breast.
  12. Take half of the bacon and add on top of the cream cheese.
  13. Sprinkle shredded cheese over the chicken breasts.
  14. Bake, uncovered, for 15 minutes, or until chicken is cooked
    through and cheese is melted and lightly browned.
  15. Remove from oven.
  16. Garnish with remaining bacon, fresh parsley, and scallions.
  17. Serve.

Base Recipe adapted from this SITE