Death by Chocolate Poke Cake



INGREDIENTS


FOR THE CAKE

  • Cooking spray
  • Cocoa powder
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1 (14-oz.) can sweetened condensed milk
  • 1 c. semisweet chocolate chips, melted
  • Chocolate shavings, for garnish

FOR THE FROSTING

  • 1 c. butter, softened
  • 2 1/2 c. powdered sugar
  • 3/4 c. cocoa powder
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1/4 c. heavy cream (plus more if necessary)

DIRECTIONS

  1. Make cake: Preheat oven to 350º. Grease a 9″-x-13″
    pan with cooking spray and dust with cocoa powder. Prepare chocolate cake mix
    according to package directions and bake until a toothpick inserted in the
    center comes out clean, 25 to 30 minutes. Let cool completely.
  2. Poke cake all over with the handle of a wooden spoon. In a
    small bowl, mix together sweetened condensed milk and melted chocolate. Pour
    mixture into the holes.
  3. Make frosting: In a large bowl using a hand mixer, beat
    butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream,
    adding more by the tablespoon until consistency is creamy but can hold peaks.
  4. Spread frosting all over cake with an offset spatula and
    sprinkle with chocolate shavings.









This article and recipe adapted from this site

Cream Cheese Stuffed Banana Coffee Cake



INGREDIENTS

Cinnamon Walnut Streusel

  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed

Banana Cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs at room temperature
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat) at room temperature
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Garnish (optional)
  • Garnish (optional)
  • mini chocolate chips
  • The best Banana ANYTHING ever! Moist Banana Coffee Cake
    riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy
    cheesecake-like cream cheese filling all topped with brown sugar walnut
    streusel and vanilla drizzle.

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and spray all inside surfaces
    of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease
    and flour the inside of your pan. Set aside.*
  2. Cinnamon Walnut Streusel: Add walnuts to your food processor
    and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to
    combine. Sprinkle cold butter over top and pulse until the walnuts are chopped
    and the mixture resembles small pebbles. (You may also combine in a bowl and
    cut butter in by hand). Set aside in the refrigerator.
  3. Cake: In a medium bowl, whisk together flour, baking powder,
    baking soda, salt, and cinnamon. Set aside.
  4. Using a stand or hand mixer, beat butter and sugar until
    fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating
    just until the yellow disappears after each egg. Mix in vanilla and bananas
    until just until combined.
  5. Gradually add flour mixture to banana/butter mixture in
    thirds, alternately with sour cream in between each third. Beat until just
    combined. Measure out 1/4 cup batter and set aside for cream cheese filling.
    Stir chocolate chips and walnuts into remaining batter until just until
    combined.
  6. Measure out 1 cup batter (to top cream cheese layer) and
    spoon the rest of the batter into the prepared pan.
  7. To your now empty mixing bowl, add 1/4 cup reserved batter,
    cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed
    until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter
    and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup
    batter evenly over filling (it will be very thin).
  8. Tap pan on counter a few times to get rid of any air bubbles
    then sprinkle evenly with Cinnamon Walnut Streusel.
  9. Bake for 55-60 minutes at 350 degrees F or until toothpick
    inserted comes out clean (without inserting in cream cheese). Some readers have
    stated their cake was not done in 60 minutes, so if it’s not done, bake on! Let
    baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking
    sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool
    to room temperature.
  10. When ready to serve, whisk Vanilla Glaze ingredients
    together in a medium bowl and drizzle over cake. Sprinkle cake with mini
    chocolate chips (optional)
  11. Store in the refrigerator for up to 7 days.





This article and recipe adapted from this site

The Most Amazing Cookie Bars

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 3/4 cup chocolate chips

Instructions

  1. Melt butter in microwave safe bowl until melted. Let cool.
  2. Add brown sugar, vanilla and egg – mix well.
  3. Add dry ingredients gradually. Blend well, and pour into greased 9×9 pan.
  4. Sprinkle with chocolate chips and bake at 350 for 20-25 minutes.

This article and recipe adapted from this site

Cinnamon and Sugar Pull-apart Bread

CINNAMON AND SUGAR PULL-APART BREAD
Dough
  • 2 3/4 cup plus 2 Tbsp. all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp. active dry yeast (1 packet)
  • 1/2 tsp. salt
  • 4 Tbsp. butter
  • 1/3 cup whole milk
  • 1/4 cup water
  • 2 eggs (at room temperature)
  • 1 tsp. pure vanilla extract

Filling
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 4 Tbsp. butter, melted

  1. In a large mixing bowl, mix 2 cups of flour, sugar, yeast
    and salt. Set aside.
  2. In a small sauce pan, melt the butter and milk. Once the
    butter is completely melted take off the burner and add the water and vanilla.
    Let the mixture cool for 5 minutes.
  3. Pour the milk mixture into the large bowl with the dry
    ingredients and mix well. Whisk together the eggs and add to the batter. Keep
    mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky
    which means it’s perfect. Place the dough in a medium greased bowl. Cover with
    wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the
    dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough
    again for 5-10 minutes.
  4. Meanwhile, start on the filling. In a medium bowl, mix
    together the sugar, cinnamon and nutmeg in a small bowl. Set aside.
  5. Once the dough is ready, roll it out on a floured surface.
    Brush the melted butter on the dough and add the sugar mixture. Make sure
    everything is covered. Using a shape knife or pizza cutter, cut the dough into
    equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into
    equal sized squares. Stack the squares on top of each other to make 3 to 4
    piles and place them in a bread pan. Take any sugar that fell off squares and
    sprinkle over the top and around the sides of dough. Cover the dough for another
    10-15 minutes to rise.
  6. While dough is rising, preheat your oven to 350 degrees F.
    Place a cookie sheet under bread pan and bake for 30-35 minutes until outside
    of bread is golden brown.

Base Recipe adapted from this SITE

Lemon Zucchini Bread

Ingredients
  • 1 1/2 cups all-purpose flour (or half white whole wheat flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup grated zucchini

Glaze:
  • 1 cup powdered sugar
  • 4 teaspoons fresh lemon juice

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. In another bowl, combine sugar and lemon zest and stir well. 
  4. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. 
  5. Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
  6. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. 
  7. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  8. While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. 
  9. Drizzle the glaze over the bread. Slice and serve.

Base Recipe adapted from site

Butter Chicken

Ingredients

MARINADE

  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size
    pieces

CURRY

  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note
    3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

TO SERVE

  • Basmati or other Rice
  • Coriander/cilantro (optional)

Instructions

  1. Optional blitz: for an extra smooth sauce, combine the
    Marinade ingredients (except the chicken) in a food processor and blend until
    smooth. (I do not do this)
  2. Marinade: Combine the Marinade ingredients with the chicken
    in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high heat
    in a large fry pan. Take the chicken out of the Marinade but do not wipe or
    shake off the marinade from the chicken (but don’t pour the Marinade left in
    the bowl into the fry pan).
  4. Place chicken in the fry pan and cook for around 3 minutes,
    or until the chicken is white all over (it doesn’t really brown because of the
    Marinade).
  5. Sauce: Add the tomato passata, cream, sugar and salt. Turn
    down to low and simmer for 20 minutes. Do a taste test to see if it needs more
    salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with
    basmati rice.
  7. The Butter Chicken is pictured with my very easy No Yeast
    Flatbread and no-fry papadums (Note 5).



This Recipe adapted from >>>> Click Here

Chicken soup In the Crockpot



Ingredients

  • 64 oz chicken broth or stock
  • 3 chicken breasts Foster Farms Simply Raised, boneless and
    skinless
  • 3 carrots sliced
  • 3 stalks celery sliced
  • 1/2 yellow onion diced or cut into chunks
  • salt to taste I usually salt after it is done to see if I
    want any additional
  • 2 c egg noodles uncooked
  • 3 sprigs parsley
  • salt and pepper to tast

Instructions

  1. Put chicken breasts at bottom of crockpot.
  2. Cut carrots, celery and onions and put on top.
  3. Add pinch of salt and pepper if desired. (I prefer to season
    when it is done, the broth already has enough sodium for me)
  4. Pour chicken broth over chicken and vegetables.
  5. Cook on low for approx. 6-8 hours (will be done in 6).
  6.  About 10 min. before
    serving gently shred chicken into chunks (will fall apart, no need for
    cutting),add noodles and parsley if desired .
  7.  Cover and cook until
    noodles are cooked but still a bit al dente (that’s how we like it).
  8. I honestly don’t add any salt, the salt in the stock is
    plenty and it tastes amazing as is. Serve.

This article and recipe adapted from this site

Holly Jolly Fireball Shots



INGREDIENTS

  • 1 c. water
  • 1 (3-oz.) packets cherry Jell-O
  • 8 oz. fireball, chilled
  • Cool Whip, for garnish
  • Red Hots, for garnish
  • Red, green, and white jimmies, for garnish 

DIRECTIONS

  1. Bring water to a boil in a medium saucepan. Once bubbling,
    stir in packet of Jell-O mix, stirring until completely dissolved. Turn off
    heat. Pour in Fireball, mixing until thoroughly combined. Pour into a large
    measuring cup, small pitcher or another glass so it’s easier to pour into the
    shot glasses.
  2. Pour the Jell-O mixture into each of the shot glasses. Place
    the shot glasses into the refrigerator until the Jell-o sets, about 2 hours.
  3. Dollop with Cool Whip then sprinkle Red Hots and sprinkles
    on top.

Read Full Recipe —> Click Here

Pan Fried Cinnamon Bananas

INGREDIENTS

  • 2 bananas Slightly Overripe
  • 2 tablespoons sugar (you can substitute granulated Splenda,
    if you like)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)


INSTRUCTIONS

  1. Slice the bananas into rounds, approximately 1/3 inch thick.
  2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if
    desired). Set aside.
  3. Lightly spray a large skillet with nonstick oil spray. Warm
    over medium heat.
  4. Add the banana rounds and sprinkle 1/2 of the cinnamon
    mixture on top.
  5. Cook for about 2-3 minutes.
  6. Flip the rounds, sprinkle with the remaining cinnamon
    mixture
  7. Cook for 2-3 more minutes until the bananas are soft and
    warmed through.

NOTES

  • Slightly overripe bananas work best. If your bananas are too
    overripe, they will still taste good but they will be mushy.
  • If they start to get too soft, they are done. Be careful to
    not overcook them!
  • The quality of the oil can affect how the banana rounds
    taste, so make sure yur oil is fresh and a good quality brand.
  • You can substitute granulated Splenda (or equivalent),
    however white sugar works best.







This Recipe adapted from >>>> Click Here

Spicy Chicken Lazone Pasta


Ingredients
Seasoning Mixture
  • 1 tsp sea salt
  • 2 tsp Creole seasoning (or Cajun seasoning)
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 cup all purpose flour

Chicken
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb chicken tenders

Sauce:
  • 4 tbsp butter
  • Remaining seasoning mixture
  • 2 cups heavy cream
  • 1 tsp paprika

Pasta

  • 8 oz. linguine
  • 2 tbsp parsley chopped
  • 1/2 cup Pasta water (reserve it)

Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

Pasta

  1. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.
  2. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  3. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

Base Recipe adapted from site

Cinnamon Sugar Apple Cake

INGREDIENTS

Apple Cake: 
  • 1 1/2 cups brown sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon white
    vinegar)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 1/2 cups flour
  • 2 1/2 cups chopped apples (see notes)

Cinnamon Sugar Topping:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, melted

INSTRUCTIONS

  1. Preheat oven to 325 degrees.
  2. Mix ingredients in order given, stirring until just
    combined.
  3. Pour batter into a buttered 9×13 pan.
  4. Combine last 3 ingredients to make a topping and sprinkle /
    spread it evenly over the batter.
  5. Bake for 45 minutes. Serve with honey butter or whipped
    cream if you want. APPLE CAKE IS THE BEST!



Read Full Recipe —> Click Here

Hawaiian Bbq Chicken Wraps



Ingredients
  • 1 Tablespoon olive oil
  • 1 pound boneless skinless chicken breasts (about 2 breasts),
    cut into bite-size pieces
  • salt and freshly ground black pepper
  • 1/2 cup barbecue sauce
  • 1/2 cup shredded mozzarella cheese
  • 2/3 cup pineapple , chopped (fresh or canned)
  • 1/4 red onion , chopped
  • 1 romaine heart , chopped
  • 1/4 cup fresh cilantro , chopped
  • 4 large flour tortillas (wheat or white)

Instructions

  1. Heat oil in a large skillet over medium high heat.
  2. Add chicken pieces to the pan and season with salt and
    pepper. Cook, flipping once until chicken is cooked through and golden brown.
  3. Remove pan from heat. Add barbecue sauce to the pan and toss
    chicken to coat.
  4. Place tortilla on a plate. Layer with a spoonful of barbecue
    chicken, cheese, pineapple, onion, chopped romaine and cilantro.
  5. Roll, burrito style and secure with a toothpick. Serve
    immediately. 
  6. Consider serving these with a BBQ side dish.

This Recipe adapted from >>>> Click Here

Caramel Apple Pie Cookies



Ingredients 
  • 1 package Refrigerated Pie Crust 2 crusts
  • 5 oz Caramel Topping
  • 10 oz Apple Pie Filling
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar

Instructions 
  1. Preheat the oven to 350.
  2. Spray cookie sheet with non stick spray and set aside.
  3. Allow crusts to warm slightly to make them easier to work
    with.
  4. Dust work area with flour and slightly roll out crusts.
  5. Spread a thin layer of caramel on one of the crusts.
  6. Use a knife to chop pie filling into smaller pieces and
    spread over top of caramel.
  7. Cut other crust into 1/2″ strips.
  8. use strips to create a lattice top over pie covered crust.
  9. Cut out circles and transfer to prepared baking sheet.
  10. Beat egg in bowl until well blended.
  11. Mix together sugar, cinnamon and nutmeg.
  12. Brush lattice tops with egg wash and sprinkle with sugar
    mixture.
  13. Bake for 20-25 minutes or until golden brown.

Read Full Recipe —> Click Here

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.

Read Full Recipe —> Click Here

Best No Bake Strawberry Cheesecake

Ingredients

Crust:

  • 30 Graham Crackers
  • 5 tbsp melted Butter
  • 2 tbsp Sugar
  • Filling:
  • 16 oz softened Cream Cheese
  • 2 tbsp Sugar
  • 1 lb Strawberries
  • 16 ounce Heavy Whipping Cream

Garnish:

  • 5 Strawberries sliced
  • Additional Whipped Topping

Instructions
  1. Crush graham crackers if food processor.
  2. Add melted butter and sugar and pulse to incorporate.
  3. Press mixture into bottom an partially up the sides of a springform pan.
  4. Refrigerate at least 30 minutes to firm.
  5. In a large bowl, beat cream cheese and sugar until creamy.
  6. Whip heavy cream until stiff peaks form.
  7. Fold cream cheese mixture into whipped cream.
  8. Puree strawberries in food processor.
  9. Fold strawberry puree into mixture until fully blended.
  10. Spread evenly into crust.
  11. Freeze for 2 hours.
  12. Allow to thaw 30 minutes before serving.
  13. Garnish with sliced strawberries and additional whipped topping if desired.

This article and recipe adapted from this site

Luxury Fudgy Lemon Brownies

Ingredients
  • ⅔ cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • ½ tsp salt
  • 1 & ¼ cups all-purpose flour

FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon

Instructions
  1. Preheat oven to 350 degrees F. Line an 8×8 or 9×9″
    baking pan with foil, extending the sides of the foil over the edges of the
    pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until
    combined. Gradually add in the eggs and stir until just barely combined – do
    not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon
    juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the
    top. Bake for approx. 22-25 minutes, no more than that, or until the top is set
    and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together
    the powdered sugar and lemon juice until a spreadable, pourable glaze is
    achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze
    set, then cut into squares and serve.

Base Recipe adapted from this SITE

Homemade Beignets Recipe

Ingredients

  • 1 1/2 cups lukewarm water
  • 1/2 cup granulated sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup shortening
  • Vegetable oil
  • 3 cups confectioners’ sugar

Instructions

  1. Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.
  2. In a medium bowl, whisk the eggs, salt, and evaporated milk together.
  3. Add egg mixture to yeast mixture and mix.
  4. Stir in 3 cups of bread flour. (A wooden spoon is good for stirring.)
  5. Add shortening and stir it in. Stir in remaining flour..
  6. Place dough on a lightly floured surface and knead until smooth.
  7. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
  8. Let rise at least 2 hours or place in refrigerator overnight.
  9. Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
  10. Roll dough to 1/4-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.)
  11. Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown.
  12. Test one to make sure it is cooked through. Drain on paper towels and coat with powdered sugar.

This article and recipe adapted from this site

Pumpkin buttercream Recipe

Ingredients

  •  2 sticks unsalted butter, room temperature (equal to 1 cup)
  •  1/2 cup pumpkin puree
  •  1 tsp pumpkin pie spice
  •  5-7 cups powdered sugar
  •  (optional: replace 1 stick of butter with 1/2 cup vegetable shortening for a more stable frosting, especially in hot weather)

Instructions

  1. Place room temperature butter (and vegetable shortening if using) in a mixing bowl. Beat using an electric mixer until smooth, 1 minute.
  2. Add in the pumpkin puree and pumpkin pie spice. Mix using a spatula.
  3. Add in the powdered sugar, 1 cup at a time, mixing with a spatula at first so the powered sugar doesn’t puff up everywhere. Once all of the powdered sugar is incorporated, beat the buttercream using an electric mixer, 1-2 minutes or until smooth.
  4. Use on your favorite desserts like pumpkin cupcakes, doctored up pumpkin cake, chocolate cupcakes, and brownies.

This article and recipe adapted from this site

Pineapple Juice Cake

Ingredients
  • 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury)
  • 3/4 cup vegetable oil
  • 3/4 cup pineapple juice
  • 4 large eggs

For the glaze:
  • 2 cups powdered sugar
  • 3/4 cup pineapple juice
  • 4 tablespoons unsalted butter

Instructions
  1. Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
  2. Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl.  Beat about 2 minutes.  Pour the batter into the prepared pan.
  3. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.  Allow the cake to start to cool in the pan while you make the glaze.
  4. In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.  
  5. Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Notes
  1. *After some reports from readers and lots of testing, I’ve found that Duncan Hines cake mixes do not work with this recipe. I prefer to use Betty Crocker or Pillsbury.
  2. This makes for an incredibly moist cake.  If you feel like that might not be your thing, feel free to use less of the glaze.  

Base Recipe adapted from site

Basil Chicken In Coconut Curry Sauce



Ingredients


  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped onion (from 1 large onion)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)


Instructions


  1. Mix all the spices (from the cumin to the turmeric) in a small bowl.
  2. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
  3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
  4. Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
  5. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
  6. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
  7. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

This article and recipe adapted from this site

Easy Blueberry Pie Bars

Ingredients

  • Crust and Topping
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • pinch salt
  • 3/4 cup cold butter cut into cubes

For the filling

  • 2 eggs
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 cup sour cream
  • pinch salt
  • 3 cups fresh blueberries – Frozen can be substituted

Instructions

  1. Spray a 9×13 glass baking dish with non stick spray – set aside.
  2. Preheat oven to 350 degrees.
  3. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)
  4. Remove one cup of flour mixture and set aside.
  5. Take remaining mixture and firmly press into your baking dish, covering the bottom.
  6. Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.
  7. While crust is baking- whisk eggs in a large bowl.
  8. Add sugar, sour cream, flour and salt.
  9. Gently fold in blueberries. (if using frozen, do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).
  10. When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
  11. Sprinkle with remaining crust mixture you had set aside.
  12. Bake 1 hour or until top is lightly browned.
  13. Cool 10 minutes before slicing.

This article and recipe adapted from this site

The Best Crock Pot Roast Recipe

Ingredients

  • 2 to 3 lbs roast
  • 1.5 lbs any potatoes of your choice cut into chunks (I used small baby yellow potatoes so there was not cutting)
  • 4 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 4 cups beef stock or broth one carton
  • 1 teaspoon minced Garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water for the gravy
  • 2 tablespoons cornstarch

Instructions

  1. First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
  2. Add your roast to the crock pot and then place the vegetables around the roast.
  3. Add all your seasonings.
  4. Next add in the beef stock.
  5. Cover and cook on low for 8 hours or on high for 5 hours.
  6. Shred the beef.
  7. Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
  8. Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
  9. Whisk in the water and cornstarch mixture in with the beef juice.
  10. Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
  11. Drizzle the gravy over the roast, potatoes, and carrots and enjoy!

This article and recipe adapted from this site

Luxury Blueberry Cheese Muffins



Ingredients

  • 16 ounces cream cheese
  • 1/2 cup low carb sugar substitute or equivalent
  • 2 eggs
  • 1/4 teaspoon xanthan gum optional
  • 1/2 teaspoon sugar-free vanilla extract
  • 1/4 cup blueberries
  • 1/4 cup sliced almonds

Instructions

  1. Beat softened cream cheese with electric mixer until smooth
    and creamy.
  2. Add sweetener, xanthan gum, eggs and vanilla.
  3. Beat with mixer until well blended.
  4. Fold in blueberries and almonds.
  5. Spoon into 12 muffin molds lined with the papers.
  6. Bake at 350°F for about 20 minutes or until set and tops
    just starting to brown (as in photo)..Cool and store in the refrigerator. Best
    served chilled.

Read Full Recipe >>>> Click Here

Soft-baked Monster Cookie Bars



Ingredients 
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup quick oats
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk (discard the whites, only use the yolk)
  • 1/2 cup peanut butter chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini m&m’s

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch
    baking pan, or line with parchment paper. Set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt
    and oats. 
  3. In a seperate large bowl, or in the bowl of a stand mixer
    fitted with the paddle attachment, cream together the butter, peanut butter,
    brown sugar, and sugar until fluffy looking and light in color, 2-3 minutes. 
  4. Add in the vanilla, egg and egg yolk. Blend together well.
  5. Add the dry ingredients into the wet and mix just until
    combined.
  6. Add chocolate chips, peanut butter chips, m&m’s and mix
    together just until candies are incorporated into the dough.
  7. Press the dough into the prepared pan. Bake for 15-18
    minutes or until very lightly browned on the edges. The bars will still look
    pale and slightly underdone in the middle. That’s ok. Don’t over bake or the
    bars will be dry! 
  8. Let the bars cool in the baking pan for 20-30 minutes. Cut
    into squares.

This Recipe adapted from >>>> Click Here

Crispy Garlic Parmesan Baked Chicken



INGREDIENTS


  • 4 chicken cutlets or two large breasts cut in half
  • ¼ cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 eggs + 2 tablespoons milk
  • 1 cup Panko breadcrumbs
  • 3/4 cup grated Parmesan cheese


INSTRUCTIONS


  1.  Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
  2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
  3. In another shallow dish, whisk together eggs and milk.
  4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
  5. Pat chicken dry with a paper towel.
  6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
  7. Spray tops of chicken with nonstick cooking spray.
  8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren’t brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
  9. Garnish with fresh chopped parsley and serve with lemon wedges.

This article and recipe adapted from this site

Multi-grain Flaxseed Bread



Ingredients

  • 2 packages yeast
  • 1/4 cup warm water, (110F)
  • 5 tablespoons honey, , divided use
  • 2 cups warm water
  • 1/2 cup 7 grain cereal
  • 1 cup old fashioned oatmeal
  • 2 cups whole wheat flour
  • 1 cup flaxseed
  • 3 cups bread flour, more as needed
  • 1/4 cup vital wheat gluten
  • 1 1/2 tablespoons salt, yes, that is tablespoons
  • 1/2 cup melted butter

Instructions

  1. Add the yeast and 1 tablespoon honey to the warm water
  2. Set the mixture aside for about five minutes. It will get
    bubbly.
  3. Add the 2 cups of warm water, remaining honey, 7 grain
    cereal, oatmeal, 1 cup of the whole wheat flour, 1 cup of flaxseed, 1 cup of
    bread flour, and 1/4 cup gluten.
  4. Stir until well mixed.
  5. Cover and set in a warm place to rise – about 30 minutes and
    up to 3 hours.
  6. Stir the dough down and add the salt and butter.
  7. Using the dough hook on your mixer beat in the remaining
    whole wheat flour and enough of the remaining bread flour to make an elastic
    dough.
  8. Knead for 10 minutes.
  9. Cover and place in a warm spot to rise.
  10. Let rise until double, about 1 1/2 hours.
  11. Punch down.
  12. Let rest for 15 minutes.
  13. Form into loaves and place in greased pans.
  14. Oil tops and cover, let rise for 1 hour or until doubled.
  15. Bake at 375F for 40-45 minutes.
  16. Loaves will sound hollow when tapped.
  17. Cool completely before slicing! Bread will slice VERY thin
    when it’s completely cool.

This article and recipe adapted from this site

Copycat Panera Chicken & Wild Rice soup



Ingredients

  • ½ cup finely diced carrots
  • ½ cup finely diced celery
  • 1 medium onion finely diced
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 32 ounces chicken stock
  • 2 cups water
  • 2 cups milk, divided
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 large chicken breasts, cooked and shredded or finely diced
  • ½ cup all-purpose flour
  • 4.3-ounce box of Rice a Roni Long Grain and Wild Rice +
    seasoning packet
  • salt and pepper, to taste
  • scallions, for garnish

Instructions

  1. Place the carrots, celery, onion, and olive oil in a 6-quart
    Dutch oven or soup pot.
  2. Allow the carrots, celery, and onion to simmer over medium
    heat for around 10 minutes or until the onions are translucent.
  3. Add the garlic cloves, chicken stock, water, and 1 cup of
    milk to the mixture and stir until combined.
  4. Add the pepper, dried oregano, bay leaf, and shredded
    chicken. Mix until combined.
  5. Allow the soup to simmer over medium heat for about 15
    minutes.
  6. Whisk together the remaining 1 cup of milk with the ½ cup
    flour until no lumps remain.
  7. Pour this into the soup mixture and whisk until combined and
    no lumps remain.
  8. Place the long grain and wild rice and the seasoning packet
    into the soup and mix until combined. Allow the soup to simmer for 20 more
    minutes or until the rice is tender.
  9. Add salt and pepper to taste.
  10. Garnish with fresh scallions and serve hot. Enjoy!

This article and recipe adapted from this site

Chocolate Cubes



Chocolate Cups:


  1. Simply dip the ice cube “popsicle” into melted dark
    chocolate, set onto a plate, and watch as the chocolate sets instantly onto the
    ice cube.
  2. Once the chocolate is set, give the ice cube a minute or so
    to melt down just slightly, wiggle it out, and you’ll have a perfect little
    chocolate box.

Ingredients:

  • Ice cube tray
  • Water
  • Chopsticks
  • Melted dark chocolate

Gooey Brownie Sunday:


Ingredients:

  • Brownie
  • Chocolate peanut butter ice cream
  • Chopped nuts

Classic Strawberry Cheesecake:


Ingredients:

  • Crushed graham cracker
  • Vanilla bean cheesecake filling
  • Glazed strawberry

Toasted Campfire S’mores


Ingredients:

  • Graham cracker
  • Marshmallow




Read Full Recipe —> Click Here

Crockpot Chocolate Peanut Clusters



Ingredients

  • 2 pound white almond bark
  • 4 ounces German chocolate bar
  • 12 ounce bag semisweet chocolate chips
  • 24 ounces dry roasted peanuts

Instructions

  1. Add white almond bark, German chocolate bar, semisweet
    chocolate chips, and peanuts to slow cooker. Let cook on low for 1 hour without
    messing with it. After an hour, stir to combine everything. Allow to cook for
    another hour, stirring every 15 minutes.
  2. Drop spoonfuls of the candy onto wax paper and allow to cool
    completely.



Read Full Recipe —> Click Here

Graham Cracker toffee Bars

Ingredients

  • 1 package honey graham crackers
  • 14 ounces Hershey’s chocolate bars (I use two large 7 oz bars)
  • 1 cup butter 2 sticks
  • 1 cup light brown sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 9×13” pan with parchment paper (or spray with cooking spray.)
  3. Place graham cracker sheets along the bottom of the pan.
  4. Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
  5. Boil for 5 minutes, stirring constantly.
  6. Remove from heat and pour mixture over graham crackers and spread into an even layer.
  7. Bake for 7 minutes.
  8. While the bars are baking, unwrap the Hershey’s chocolate bars and break them into pieces.
  9. Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
  10. Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
  11. Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

This article and recipe adapted from this site

Easy Coconut Chicken Curry with Potatoes

Ingredients

  • 4 boneless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cup of onions, sliced
  • 1 white potato, cut into 1-inch cubes
  • 5 cloves of garlic
  • 1 can of Full Fat Coconut Milk
  • 4 tablespoons of Curry Powder or Curry Paste
  • 4 tablespoons of cooking oil/fat of choice (Olive oil,
    Butter, Coconut oil, Ghee, etc.) – Butter is my preference, but coconut also
    works well for this dish.
  • Salt, as desired

Instructions

  1. Do all your prep first, if you haven’t already: Cut your
    potatoes up in to small cubes,  slice up
    your onions, chop up your garlic, and cut your chicken in to small cubes. 
  2. In a large skillet, in low heat heat up 2 tbsp of cooking
    fat/oil of choice.  Once it melts, add
    curry powder in there.  Swirl it around
    until well blended. 
  3. Add in coconut milk. Mix well. 
  4. Add potatoes to the coconut curry blend, and bring to a boil
    and then let simmer. 
  5. In a separate pan, add 2 tbsp of cooking oil/fat of choice
    and sauté the garlic and the onions . 
  6. Once the onions are translucent, throw in the cubed
    chickens. Cook lightly, and remove from heat. 
  7. Add the meat, onion, and garlic mixture to the coconut curry
    blend. 
  8. Let it cook for about 30 minutes or when your potatoes and
    chicken is cooked thoroughly (and try not to die of hunger with all that
    delicious coconut milk aroma in the air!).





This Recipe adapted from >>>> Click Here

Omg Chocolate oreo Cheesecake Brownie Trifle



Ingredients

  • 1 pan of boxed Fudge Brownies, with ingredients called out,
    baked in a 9×13 pan, cooled and cut into 1 inch squares OR

Fudgy Cocoa Brownies (for 2 layers)

  • 1 1/2 cups unsalted butter melted
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Oreo Cheesecake Filling: (for 2 layers)

  • 1 cup whipping cream cold (or 2 cups of cool whip & omit
    powdered sugar)
  • ⅔ cup powdered sugar
  • 2 8 oz pkg cream cheese
  • 3 T. whipping cream
  • 24 Oreos crumbled up
  • 1 teaspoon vanilla extract

Whipping cream (for 2 layers 1 in the middle and 1 on top of
trifle)

  • 2 cups whipping cream cold, (or 4 cups of cool whip &
    omit powdered sugar)
  • 1 cup powdered sugar

Oreo Layer:

  • 12 Oreos broken up

Chocolate Ganache (for 2 layers)

  • 1 ½ cups chocolate chips I used ¾ cup milk chocolate and ¾
    cup semi-sweet chocolate chips
  • ⅓ to ½ cup whipping cream

Top of the Trifle

  • 1 cup whipping cream cold (or 2 cups of cool whip & omit
    powdered sugar)
  • 1/2 cup powdered sugar
  • 12 Oreo cookies
  • 2 or 3 Oreo cookies crumbled

Instructions

  1. Preheat oven to 350°F Spray 9×13 inch baking pan with
    non-stick spray, set aside or line with parchment paper, using a little spray
    to hold the parchment paper down.

Cocoa Fudgy Brownies

  1. Combine 1 1/2 cups flour, 3/4 cup cocoa, 1/2 teaspoon baking
    powder and 1/2 teaspoon salt in a medium bowl and whisk together, set aside.
  2. Using a mixer, in a large bowl, beat together the 1 &
    1/2 cups butter, 2 cups sugar and 1 teaspoon vanilla extract in a large bowl
    until mixed well.
  3. Add in 4 eggs and mix until well combined.
  4. Add the dry ingredients to the egg mixture and mix until
    well combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 20-25 minutes, or until a toothpick comes out with
    a few moist crumbs. Set aside to cool.

Oreo Cheesecake Filling:

  1. Using mixer, in a medium mixing bowl, mix 2-8 oz of softened
    cream cheese and 2/3 cup powdered sugar together until well combined and
    smooth.
  2. Add in 3 tablespoons whipping cream and 1 teaspoon vanilla
    extract and mix until well combined.
  3. Using mixer, in another bowl, add 1 cup heavy whipping cream
    and 1/2 cup powdered sugar to make the whipped cream. Beat on high speed until
    stiff peaks form.
  4. Fold the whipped cream into the cream cheese mixture until
    combined.
  5. Add the Oreo crumbs to the mixture and gently fold until
    well combined.

Whipped cream Layer:

  1. Add 2 cups of heavy whipping cream, 1 cup powdered sugar to
    a large mixer bowl. Beat on high speed until stiff peaks form.

Chocolate Ganache:

  1. Melt 1 & 1/2 cups of chocolate chips in microwave in 20
    second increments, mixing each time in between, until melted. (1 ½ – 2 minutes)
    Add in 1/3 to 1/2 cup whipping cream and mix until smooth and creamy, set
    aside.

Layering:

  1. Cut the brownies into 1 to 1 ½ inch squares and add about
    half of the brownie pieces to the bottom of the trifle dish.
  2. Add about half of the cheesecake filling in an even layer on
    top of the brownies.
  3. Add about half of the broken oreos on top of the cheesecake
    filling.
  4. Add about half of the chocolate ganache by spooning over the
    broken oreos.
  5. Repeat layers with remaining layers in same order.
  6. On top of the whipped cream, add some oreo crumbles to the
    top of the whipped cream.
  7. Using a mixer, add 1 cup of heavy whipping cream, 1/2 cup of
    powdered sugar and 1 teaspoon of vanilla extract to a medium sized mixing bowl.
    Beat on high speed until stiff peaks form.
  8. Using a piping bag with a large star tip, fill the bag with
    the whipped cream and pipe big swirls of whipped cream around edges of trifle
    bowl.
  9. Refrigerate trifle until ready to serve. Add Oreo cookies in
    between each of the swirls when ready to serve.
  10. Trifle is best overnight in fridge and served next day.
  11. Trifle can be covered for up to 3-4 days.
  12. Serves a crowd.

This article and recipe adapted from this site

Easy General Tso Chicken



Ingredients

  • 1 1/2 lb chicken thighs, boneless, skinless
    in 1-inch cubes
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil, for frying
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 tsp red pepper flakes


General Tso Sauce
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce, low-sodium recommended
  • 1 tbsp hoisin sauce
  • 1/3 cup water
  • 3 tbsp sugar
  • 1 tbsp cornstarch


Serving – optional
  • 2 tsp sesame seeds
  • green onion, minced


Instructions

  1. Into a large ziplock bag, add the cubed chicken and 1/2 cup
    cornstarch. Seal and shake until coated. Set aside.
  2. Make the sauce. In a small bowl, whisk together the soy
    sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
  3. Place a large skillet or wok on medium-high heat. Add the
    oil and wait 30-60 seconds until it’s very hot.
  4. Add the chicken pieces to the pan, shaking off excess
    cornstarch as you go. If you have more than fits in one layer, save half for a
    second batch.
  5. Fry for 3-5 minutes, turning from time to time to brown
    evenly. Remove to a plate and reserve.
  6. Remove all fat except for a tablespoon, then add in the
    ginger, garlic and red pepper flakes. Fry for 30 seconds until fragrant.
  7. Add the chicken back to the pan and mix thoroughly with the
    ginger-garlic.
  8. Pour in the sauce mixture, and stir constantly until it’s
    just thick enough to coat the back of a spoon, less than one minute.
  9. Remove from heat, serve immediately and enjoy!

Base Recipe adapted from this SITE

Easy Focaccia Bread

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2¼ teaspoons instant yeast (1 packet)
  • 2 cups warm tap water
  • 1 teaspoon butter for greasing pan
  • 4 tablespoons olive oil divided
  • Italian seasoning or finely chopped fresh herbs
  • flaky sea salt I like Maldon

US Customary – Metric

Instructions

Prepare the dough:

  1. In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  2. Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.

Bake:

  1. Preheat oven to 450˚F with a rack positioned in the center of the oven.
  2. Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you’ll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
  3. Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
  4. Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.
  5. Serve warm or allow to cool completely then store in a zippered bag.

Freeze:

  1. To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.

This article and recipe adapted from this site

Keto Cookie Dough Dip

Ingredients

  • 8 oz cream cheese or vegan cream cheese
  • 1/2 cup butter OR nut butter of choice
  • 1/2 cup sweetener of choice
  • 1/2 tsp salt
  • 2 tsp pure vanilla extract
  • 1/2 to 1 cup chocolate chips or sugar free chocolate chips

Instructions

  1. Blend all of the ingredients except chocolate chips until
    smooth. (I used a Cuisinart Food Processor.) Stir in the chocolate, then serve
    and enjoy. Refrigerate leftovers in a covered container 3-4 days.




This Recipe adapted from >>>> Click Here

Healthy orange Chicken

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 4 cups steamed broccoli or green beans
  • 2 tablespoons toasted sesame oil

Sauce

  • 2 cups orange juice
  • 1/4 cup chicken broth
  • 1/4 cup coconut aminos
  • 3 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger***
  • 1 tablespoon orange zest
  • 1/2 teaspoon pepper

Instructions

  1. Cleaned + cut chicken into 1 inch cubes. In a large frying
    pan, cook the cubed chicken in the toasted sesame oil until the edges are brown
    and slightly crispy (Approx 5-10 minutes)
  2. As the chicken is cooking, stir together the sauce mixture
    in a separate bowl
  3. Once the chicken is thoroughly cooked remove it from the pan
    and place it off to the side in a separate bowl.
  4. Pour the sauce mixture into the same pan you cooked the
    chicken in.
  5. Bring the sauce mixture to a boil for 15-20 minutes,
    stirring every minute or so until it starts to thicken. (You will know it has
    thickened when you scrape the pan and it pulls away from the pan)
  6. When the sauce thickens, add the cooked chicken back in +
    stir to coat the chicken
  7. Serve over steamed broccoli or green beans for a paleo
    option, or rice/quinoa.
  8. Sprinkle with sesame seeds + enjoy!
  9. *** If substituting ground ginger for fresh ginger, cut the
    amount in 1/4 to 1/4 tablespoon.

Instant Pot Instructions

  1. IMPORTANT: If making this recipe in the instant pot you will
    need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the
    amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange
    Juice: 2 cups = 1 cup
  2. Mix together 1/2 the amount called for in the recipe for the
    orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and
    pepper. Set aside.
  3. Turn the Instant Pot to sauté on the highest heat setting.
    Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot
    will display the word “hot” when it’s ready.
  4. Trim the chicken breasts and dry them off with paper towels.
    When the Instant Pot is hot place the chicken breasts in the oil. You’ll need
    to do 2 at a time so you do not crowd the pot. Sear them on each side for 2
    minutes then flip just to get a golden color. You’re not trying to cook them
    through.
  5. Pull them out and set them on a cutting board. Dice them
    into 1 inch pieces.
  6. Put the diced chicken back into the Instant Pot and pour the
    sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual
    High Pressure for 3 minutes.  Note that
    pot will take 3-5 minutes to come to pressure before the display starts counting
    down the 3 minutes you’ve set. When it’s finished quick release the steam by
    setting the valve to venting. Be sure to use a towel or pot holder to do this
    so you don’t get burned.
  7. When the Instant Pot releases all the steam the button will
    lower down and you’ll be able to safely open the lid. 
  8. Remove the chicken with a slotted spoon and place on a
    plate. Mix together the chicken broth and corn starch. Turn the Instant Pot
    back to sauté choosing the highest heat setting again. Your sauce should begin to
    bubble.  Stream in the corn starch slurry
    and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick.
    Return the chicken to the sauce and select the “Keep Warm” setting on the
    Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or
    rice/quinoa.





This article and recipe adapted from this site

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

  1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
  2. 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.
  3. Beat the Evaporated milk/heavy cream until fluffy.
  4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
  5. Add thickened Jell-O and slowly mix in whipped evaporated milk.
  6. Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
  7. Chill at least 2 hours and up to overnight, store covered in refrigerator. 

This article and recipe adapted from this site

Best Greek Chicken and Potato Dinner

INGREDIENTS
  • 4 to 5 pieces chicken, bone in, skin on (I used 2 breasts and 3 legs)
  • Salt
  • 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
  • 1 medium yellow onion, halved then sliced
  • 1 tsp black pepper
  • 2 tbsp quality extra virgin olive oil, plus 1/2 cup more for later
  • 1/4 cup lemon juice
  • 12 fresh garlic cloves, minced
  • 1 1/2 tbsp dried Rosemary
  • 1/2 tsp ground nutmeg
  • 2 cups chicken broth
  • 1 lemon, sliced
  • 12 pitted quality kalamata olives, optional
  • Fresh parsley, for garnish
  • Sides (optional)
  • Greek Salad
  • Tzatziki Sauce

INSTRUCTIONS

  1. Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
  2. Preheat oven to 350 degrees F.
  3. Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp black pepper.
  4. In a large skillet, heat 2 tbsp extra virgin olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 t0 7 minutes,) then flip over and sear briefly, another 3 minutes or so. (do this in batches, if you need to). Transfer from skillet to the prepared sheet pan, nestled between the potato wedges, keeping everything in one layer.
  5. In a small mixing bowl, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well-coated.
  6. Now, pour chicken broth into the pan, but do not pour over the chicken. Add lemon slices on top.
  7. Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. (Chicken’s internal temperature should register at 165 degrees F)
  8. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley. Serve with Greek salad, Taztaziki sauce and a side of pita bread. Enjoy!

This article and recipe adapted from this site

Five Minute Garlic Parmesan Chicken Tenders

Ingredients
  • 2.5 pounds chicken tenderloins
  • 3/4 cup mayo
  • 3/4 cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400.
  2. Combine the mayo, 1/4 cup of the cheese, garlic, and salt in
    a medium bowl. Add the chicken and stir to coat. Put the chicken on a large
    baking sheet. I put parchment on mine to save on the cleanup.
  3. Sprinkle on the rest of the cheese.
  4. Bake for 25-30 minutes until the chicken is cooked through.
  5. Optional: Broil for 2-3 minutes to brown the cheese. Watch
    the chicken closely if you are broiling so it doesn’t burn.

Recipe Notes

Watch the video right above this recipe to see how easy
these are to make!



This article and recipe adapted from this site

Grilled Greek Chicken Recipe



Ingredients


For the marinade:

  • 1/2 cup plain Greek yogurt (use full fat yogurt for best
    results)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons
    dried)
  • 1 tablespoons fresh thyme leaves, or 1 teaspoons dried
  • 6 medium garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes

For the skewers:

  • 3-4 boneless, skinless chicken breasts, cut into 2-inch
    pieces for skewers
  • 1 large red bell pepper, seeded and cut into 1 1/2-inch
    cubes
  • 1 medium red onion, cut into 1 1/2-inch cubes
  • 6-8 skewers (if using wooden skewers soak in water for
    30-minutes before grilling)

Instructions

  1. Combine all the marinade ingredients in a large ziplock bag.
    Seal and massage the bag to combine all the ingredients.
  2. Add the chicken to the bag turning to coat. Marinate for
    4-24 hours. Turn the bag a few times while marinating.
  3. Preheat gas grill to 400F.
  4. Pour the marinated chicken pieces into a large strainer to
    remove the excess marinade. Thread chicken pieces onto the skewers alternating
    with peppers and onions. Grill until the chicken is cooked through, about 4
    minutes on each side or until juices run clear.

Read Full Recipe —> Click Here

Bunny Paw Thumbprint Cookies



Ingredients

  • Betty Crocker Sugar Cookie Mix
  • 1 Egg
  • 1 Stick of butter at room temperature 4 ounces
  • For the icing:
  • 1 cup of powdered sugar
  • 3 1/2 teaspoons of milk
  • A dash of vanilla extract or flavor of your choice
  • Red
    Food Color
  • Ziploc or decorating bag

Instructions

  1. Bake the cookies according to the recipe directions on the
    back of the package. It says “Heat your oven to 375° (or 350° for dark or
    nonstick cookie sheets). Follow these directions and your cookies will turn out
    like the cute little bunny paws they are.

Read Full Recipe >>>> Click Here

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
  • Psst!
  • Scroll up the post for detailed step-by-step photos!

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.

Read Full Recipe >>>> Click Here

Lasagna Stuffed Chicken

INGREDIENTS
  • 3/4 c. ricotta
  • 1 1/4 c. shredded mozzarella, divided
  • 1/4 plus 2 tbsp. freshly grated Parmesan, divided
  • 1 large egg
  • 2 tbsp. freshly chopped basil, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts (about 1 3/4 lb.)
  • 1 1/2 c. marinara
  • 1/2 tsp. Italian seasoning
  • 1 tbsp. extra-virgin olive oil


DIRECTIONS
  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup
    mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper. 
  2. Cut a pocket in each chicken breast. Stuff each with 2
    tablespoons marinara sauce and 1/4 of ricotta mixture. 
  3. Arrange stuffed chicken in the bottom of a
    9″-x-13″ baking dish. Season with salt and pepper. Sprinkle with
    Italian seasoning and drizzle with oil.
  4. Bake until chicken is almost cooked through, reaching
    an internal temperature of 155°, about 25 minutes, or up
    to 35 minutes for larger breasts. Discard excess juices in pan.
  5. Change oven to broil and top chicken with remaining 1 cup
    marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan.
    Broil until cheese is golden and bubbly and chicken reaches an internal
    temperature of 165°, about 4 to 5 minutes more. 
  6. Garnish with more basil before serving.

Base Recipe adapted from this SITE

No-bake Avalanche Cookies



INGREDIENTS

  • 1/2 cup mini chocolate chips
  • 16 ounces vanilla flavored candy coating ( Almond Bark or
    CandiQuik)
  • 1 (15 ounce) jar creamy peanut butter
  • 2 cups Rice Krispies cereal
  • 1 1/2 cups mini marshmallows

INSTRUCTIONS

  1. Prepare 2 cookie sheets with a silpat mat or parchment
    paper. Set aside.
  2. Place chocolate chips in the freezer, until ready to use.
  3. Melt Almond Bark in a heat safe bowl, microwave at half
    power for 30 seconds at a time until melted and smooth.
  4. Meanwhile: Add rice krispies to a large bowl. Set aside.
  5. Add peanut butter to Almond Bark. Stir to combine.
  6. Pour vanilla candy mixture over rice krispies. Stir until
    combined. Allow mixture to cool to room temperature (or until barely warm).
  7. Add marshmallows. Mix until combined. Add frozen chocolate
    chips. Stir to combine.
  8. Use a 2 tablespoon scoop to portion treats onto prepared
    cookie sheet.
  9. Allow to set in a cool place, until firm. You can pop them
    in the fridge if your kitchen is too warm.
  10. Serve and enjoy!

This article and recipe adapted from this site

Salted Caramel Brownies

INGREDIENTS:

1 cup butter

4 ounces semi-sweet chocolate

2 cups sugar

4 eggs

1 1/2 cups flour

1/3 cup cocoa powder

1/2 tsp salt

1/2 cup semi-sweet chocolate chips

approximately 10 ounces caramel sauce

coarse sea salt

DIRECTIONS:

  1. Preheat to 350ºF. Lightly grease a 9×9 baking dish.
  2. Melt together the butter and the semi sweet chocolate. Let cool slightly.
  3. Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.
  4. Spread the batter in the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.
  5. Let cool completely before topping with caramel sauce and sprinkling with sea salt.

This article and recipe adapted from this site

Crack Chicken Casserole

INGREDIENTS:

  • 4 cups cooked chopped chicken
  • 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup chopped cooked bacon
  • 1-1/2 cups sour cream
  • 1 (10.75-oz) can cream of chicken soup
  • 1-1/2 cups crushed Ritz crackers
  • 1/4 cup butter, melted

INSTRUCTIONS:

  1. Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray.
  2. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan.
  3. Combine crushed crackers and butter, sprinkle over chicken mixture.
  4. Bake uncovered 30 to 40 minutes.

NOTES:

  • If you are sensitive to Ranch seasoning mix, feel free to reduce the amount to your preference.
  • Can substitute turkey bacon for regular bacon.

Read Full Recipe —> Click Here

Easy Frozen S’more Sandwiches



Ingredients

  • 1 box instant chocolate pudding 6 serving size
  • 2.5 cups cold milk
  • 16 graham crackers
  • 7 oz marshmallow creme
  • 4 oz cream cheese softened
  • 8 oz frozen whipped topping thawed

Instructions

  1. Line a 9×13 pan with foil or parchment paper, allowing paper
    to overhang pan.
  2. In a medium bowl, whisk together pudding mix and milk until
    smooth and creamy. Pour into 9×13 pan and spread into an even layer.
  3. Chill pudding layer while you mix up the marshmallow layer.
  4. In a medium bowl, beat together cream cheese and marshmallow
    cream until smooth. Fold in whipping topping.
  5. Spread marshmallow layer over chocolate layer. Cover with
    foil.
  6. Freeze layers about 6 hours, until firm enough to cut
    through. Use the foil or parchment paper to remove layers from 9×13 pan and
    place on a cutting board.
  7. Break 15 graham crackers in half. Slice pudding/marshmallow
    layers into 15 squares the same size as the graham crackers.
  8. Sandwich layers in between two graham crackers. (Watch the video
    in the post for an easy way to do this.)
  9. Eat right away or store sandwiches in the freezer in an
    airtight bag or container. Graham crackers will soften slightly if stored in
    the freezer for a while. After they’ve been frozen, allow them to rest at room
    temperature about 10 minutes before eating for the best texture.





This article and recipe adapted from this site

The Best oreo Cheesecake



Ingredients


For the cookie base:

  • 1 ½ cups (150g) crushed oreo cookies
  • 3 Tbs (45g) butter, melted

For the cheesecake:

  • 2 pounds (900g) cream cheese, at room tº
  • 1/4 cup (60g) sour cream, at room t°
  • 1 ¼ cups (250g) sugar
  • 4 large eggs (room tº)
  • 1 teaspoon vanilla extract
  • ¼ cup cream
  • 9–10 Oreo cookies (cut into small pieces)

For the ganache:

  • ¼ cup cream
  • 2 oz (60g) semisweet chocolate

Instructions


For the base:

  1. Line bottom of 9-inch springform pan with foil, tuck foil
    underneath pan bottom, assemble pan, then pull foil around sides of the pan.
    This makes it a snap to unmold.
  2. Melt butter. Add ground cookies and mix with a spoon. Or mix
    directly in the processor if you used it to grind the cookies.
  3. Put the mixture in prepared pan and press firmly onto the
    bottom. Refrigerate while making the filling.

For the cheesecake:

  1. Preheat oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour
    cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar
    dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and
    scraping down sides of the bowl after each addition. At this point, I change to
    a hand beater because I don’t want to incorporate extra air into the mixture,
    so I don’t beat it, simply mix it well.
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour batter into the prepared pan.
  7. With a sharp knife cut cookies into small pieces. You will
    have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into cheese mixture
    until barely covered. That way the end result is a distinctive cookie crust,
    cheese layer and cookie crumbs on top.
  10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and
    bake for another 50 to 60 minutes. (This can vary depending on your oven. At
    this point the cheesecake should still jiggle in the center).
  11. Turn the oven off and, without opening the door, let the
    cheesecake inside at least 1 hour. Cool to room tº.
  12. Refrigerate for at least 8 hours (1-2 days makes it
    creamier) before unmolding.
  13. To do that, open springform pan, lift foil to remove from
    the bottom and, holding the cake in one hand, push the foil down and lift the
    cake with your other hand.

For the ganache:

  1. Chop chocolate and place in a small bowl.
  2. Bring cream to boil, pour over chocolate and stir until very
    smooth.
  3. With a spoon or fork pour ganache over cheesecake.

This article and recipe adapted from this site

Luxury Healthy Lasagna Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper
  • CleanFoodCrush Lasagna Stuffed Chicken Breasts

Instructions:

  1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
  3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
  4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
  5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
  6. Spoon marinara evenly over the chicken breasts.
  7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
  8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
  9. Sprinkle with fresh chopped basil and enjoy!

This article and recipe adapted from this site

Creamy Garlic Chicken Breasts

INGREDIENTS

For The Chicken:

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

For The Sauce:

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

INSTRUCTIONS

  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Read Full Recipe —> Click Here

Famous Fudge Don’t Lose This Recipe


INGREDIENTS:
  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract

Base Recipe adapted from site

Classic Italian Pasta Salad Recipe

Ingredients

  • (1) 16 ounce package of rotini pasta (We love the
    multi-colored)
  • 2 cups cherry tomatoes halved
  • 1/2 pound mozzarella cheese cubed
  • 1/2 pound sliced pepperoni cut in half
  • 1 large green bell pepper diced
  • 1 can of black olives 10 oz, drained
  • 8 oz Italian dressing
  • 6 oz shredded Parmesan cheese

Instructions

  1. Bring a large of of water to a boil.
  2. Add pasta and cook until al dente. You want your pasta firm.
  3. Drain, and rinse with cold water. Set aside.
  4. In a large bowl, combine the pasta with tomatoes, mozzarella
    cheese, pepperoni, green pepper, and black olives.
  5. Pour the Italian dressing over the top. Add in the Parmesan
    cheese and stir to coat.
  6. Let sit in the refrigerator for at least one hour for the
    flavors to come together.



This Recipe adapted from >>>> Click Here

Lemon Blueberry Bread

Ingredients

  • 1/3 cup Greek Yogurt
  • 1/3 cup honey
  • 1/3 cup coconut oil melted
  • 2 large eggs
  • 3 tablespoons lemon juice
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries fresh or frozen
  • 1 tablespoon flour for coating
  • 2 tablespoons grated lemon zest

Instructions

  1. Preheat oven to oven to 350°F. Grease and flour an 8×4 loaf
    pan.
  2. In a large bowl, beat the Greek yogurt, honey, coconut oil,
    eggs and lemon juice.
  3. In a separate smaller bowl, combine the flour, baking powder
    and salt; stir the dry ingredients into the wet ingredients and whisk until
    mixed through.
  4. In a small bowl, toss the blueberries with flour to prevent
    them from sinking into the loaf. Gently fold into the batter along with the lemon
    zest
  5. Transfer to prepared loaf pan and bake in the preheated oven
    for 45-55 minutes or until a toothpick inserted in the center comes out clean.
    Cool for 10 minutes before removing from pan to a wire rack.



This Recipe adapted from >>>> Click Here

Luxury Fruit Pizza

INGREDIENTS

Sugar Cookie Crust:

  • 3/4 cup sugar
  • 1 1/4 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg

Cream Cheese Frosting:

  • 12 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/4 cup powdered sugar

Fruit Toppings:

  • 7–10 strawberries, sliced
  • 5–6 kiwis, sliced
  • 1 mango, sliced
  • 1/2 cup blueberries
  • 1 small bunch of grapes, halved

INSTRUCTIONS

  1. Make the Crust: Mix the butter, sugar, egg, and vanilla
    until well combined. (You can use an electric mixer or just mix with a spoon if
    your butter is melted.) Add flour, baking powder, and salt. Mix until combined.
    Chill the dough for 30 minutes.
  2. Bake the Crust: Preheat the oven to 350 degrees. Grease a
    14-inch pizza pan or round baking stone, or line with parchment. Roll the
    chilled dough out onto it, leaving some space around the edge. Bake for 12
    minutes. Allow it to cool.
  3. Make the Cream Cheese Frosting: Using an electric mixer,
    combine the cream cheese, butter, powdered sugar and vanilla until smooth and
    creamy. Spread over the cooled cookie crust and chill again to firm up the frosting.
  4. Make It Fancy: Top with fruit! See post for designs.





This article and recipe adapted from this site

Slow Cooker Chicken Wings



Ingredients 
  • 4 lbs chicken wings fresh or frozen

BUFFALO WING SAUCE

  • 1 1/2 cups Buffalo sauce plus additional for finishing
  • 1/4 cup brown sugar
  • 1/2 onion diced
  • 4 cloves garlic minced

FOR SERVING

  • Carrot Sticks
  • Celery Sticks
  • Litehouse Homestyle Ranch Dressing and Dip
  • Chives for garnish 

Instructions 
  1. Combine Buffalo wing sauce ingredients and set aside.
  2. Place wings in a 6qt slow cooker and cover with Buffalo wing
    sauce. Stir to combine.
  3. Cook on high for 2.5-3 hours for FROZEN wings or on low 3
    hours for FRESH wings.
  4. Once cooked and wings have reached 165°, remove from the
    slow cooker and place on a foil lined pan (discard liquid).
  5. Preheat broiler to high. Brush with additional Buffalo sauce
    and broil until lightly browned/crisp about 5 minutes per side.
  6. Serve with celery, carrots, extra buffalo sauce and
    Litehouse Homestyle Ranch for dipping.

This Recipe adapted from >>>> Click Here

Chicken Bacon Ranch Mac and Cheese Casserole

INGREDIENTS

  • 10 slices bacon, diced
  • 3 cups shredded chicken (see recipe notes for substitutions)
  • 1 oz package dried ranch dressing seasoning
  • 3 Tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 Tbsp all purpose flour
  • 2 cups heavy cream
  • 2 cups half and half
  • 1/2 cup grated Parmesan
  • 1 1/2 cups shredded Mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • salt and pepper, to taste
  • 1 lb. dry large elbow pasta

INSTRUCTIONS

  1. Boil pasta 1 minute shy of al dente (see package for
    approximate time), drain.  Stir with a
    drizzle of olive oil to prevent sticking. 
    Set aside.
  2. Preheat oven to 375 F degrees and butter a 3 quart baking
    dish.  Set aside.
  3. To a large, deep skillet, or dutch oven, add bacon and cook
    over MED-LOW heat until crisp.  Remove
    with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
  4. Increase heat to MED, and add shredded chicken and ranch
    seasoning, and cook, stirring to coat. 
    Cook 2-3 minutes.  Remove to a
    plate.
  5. Add butter and garlic, cooking about 30 seconds, until
    garlic is fragrant.  Add flour and whisk
    together to form a paste.  Slowly add in
    heavy cream and half and half, whisking vigorously as you add the liquids.  Once all liquids are in the pot, cook,
    whisking often, for 3-5 minutes, until thickened.
  6. Stir in all of the Parmesan cheese, half of the mozzarella
    and half of the cheddar.  Melt cheese
    completely, then stir in cooked pasta, chicken, and half of the bacon pieces.
  7. Transfer to prepared baking dish and top with remaining
    mozzarella, cheddar, and bacon.  Bake
    25-30 minutes, until bubbly and cheese is melted



This article and recipe adapted from this site

Creamy tortellini with Spinach & tomatoes

Ingredients
  • 1 lb cheese tortellini
  • 1 tbsp minced garlic
  • 1 cup chopped fresh spinach
  • 1 14.5 ounce can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup grated Parmesan cheese

Instructions
  1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
  2. While the tortellini is boiling, roughly chop the spinach.
  3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
  4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  5. Cook and stir over medium high heat until the mixture begins to bubble.
  6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
  7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
  8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  9. Add the drained tortellini and mix together gently.
  10. Serve and enjoy!

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Base Recipe adapted from site

Luxury Strawberry Angel Food Cake

Ingredients

For the Cake

  • 14 ounces pre-made angel food
    cake
  • For the strawberry topping
  • 1 16-ounce package fresh
    strawberries washed, tops removed and sliced thinly
  • 3/4 cup homemade strawberry
    glaze (see notes)

For the cream cheese layer

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1/3 cup milk

For the Whipped Cream *see
notes

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Slice the angel food cake into
    1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set
    aside.

Make the whipped cream

  1. In a medium bowl, add the cold
    whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer
    until the mixture starts to foam and get slightly thicker–about 3 minutes. Add
    the powdered sugar and beat on high until stiff peaks form–another 2 to 3
    minutes. Be careful not to over beat your cream or it will separate and turn to
    butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.

Make the cream cheese layer

  1. In a small bowl, blend the
    cream cheese, powdered sugar, half of the whipped cream and milk together with
    a handheld mixer.
  2. Spread in dollops over the
    cake. Use a spatula and your fingers to spread it around. It will be thick.
    Just do the best you can.
  3. Spread the other half of the
    whipped cream over the cream cheese layer.

Make the strawberry layer

  1. Mix the berries and glaze in
    another bowl and spread evenly over the cool whip.
  2. Refrigerate until ready to
    serve.

This article and recipe
adapted from this site

Luxury Chicken Fried Rice



Ingredients


  • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 2 Tablespoons butter divided
  • 1 1/2 cups frozen peas and carrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves garlic finely minced
  • 2 eggs
  • 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper


Instructions


  1. Preheat a large skillet or wok over medium-high heat.
  2. Add 1/2 Tablespoon butter to the pan.
  3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 – 7 minutes.
  4. Put the cooked chicken on a clean plate, and set aside.
  5. Add a tablespoon of butter to the pan.
  6. Cook the onions, carrots and peas until tender, about 4 minutes.
  7. Add the garlic and cook one more minute.
  8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
  9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
  10. Add the rice, green onions, soy sauce and chicken and combine.
  11. Allow the rice to “fry” and get a little toasty by leaving it alone for a minute.
  12. Stir everything up, and allow the rice to sort of crisp up again.
  13. Turn off the heat, and add the sesame oil.
  14. Stir to combine.
  15. Serve immediately.

This article and recipe adapted from this site

Chocolate Peanut butter Dream Bars



INGREDIENTS:
  • one 16-ounce package peanut butter sandwich cookies (like
    Nutter Butter Cookies), divided
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • one 3.9-ounce package JELL-O Instant Chocolate Pudding Mix
    (not sugar-free)
  • 1 1/2 cups cold milk (use cow’s milk; pudding won’t set up
    with soy, almond, cashew milk. I used 1% cow’s milk)
  • 4 ounces PHILADELPHIA cream cheese, softened (not lite)
  • 1/2 cup confectioners’ sugar
  • heaping 1/3 cup creamy peanut butter (not ‘natural’)
  • one 8-ounce tub COOL WHIP Whipped Topping, thawed and
    divided
  • 1/4 cup milk or semi-sweet chocolate chips
  • 1/4 cup peanut butter chips

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8×8-inch baking pan with
    aluminum foil, spray with cooking spray; set aside.
  2. To the canister of a food processor, add 24 peanut butter
    cookies and process on high speed until broken down into very fine crumbs; set
    aside. 
  3. To a small microwave-safe bowl, add the butter and heat on
    high power to melt, about 30 seconds.
  4. Add the melted butter to the peanut butter cookie crumbs and
    process on high speed to combine, about 30 seconds.
  5. Turn mixture out into prepared baking pan and using the back
    of a spatula, hard-pack the mixture to form a even, flat crust. Bake for 10
    minutes. Remove pan from oven; set aside to cool. While crust bakes, you can
    move onto steps 6 and 7.
  6. Add remaining 8 peanut butter cookies to food processor and
    pulse to break up cookies into bite-sized chunks, about 10 pulses or as
    necessary. Reserve cookie chunks in a small covered bowl or ziptop bag for use
    as a topping.
  7. To a medium bowl, add the pudding mix, milk, and whisk
    vigorously for at least 1 minute, making sure powder is fully dissolved and
    mixture is smooth. Place bowl in fridge to chill.
  8. To a large bowl, add the cream cheese, confectioners’ sugar,
    peanut butter, and beat for about 1 minute using an electric mixer on
    medium-high speed, or until smooth and combined.
  9. Add half the tub of COOL WHIP and beat for about 1 minute
    using an electric mixer on medium-high speed, or until smooth and combined; set
    aside.
  10. To the crust (make sure it’s cooled), add the pudding (make
    sure it’s thick and set up) in a smooth, even layer.
  11. Add the cream peanut butter mixture in a smooth, even layer.
    I find it easiest to add it in golf ball-sized dollops staggered around the pan
    and then using a spatula, blend the dollops together to create a seamless
    layer. Take your time so you don’t disturb the layers underneath.
  12. Add the remaining half tub of COOL WHIP in a smooth, even
    layer.
  13. Cover and refrigerate pan for at least 2 hours, or until
    dessert is fully set-up. I made it 4 days before a party and placed dessert in
    the freezer at this point, and 2 hours before the party, I took it out,
    garnished with the remaining ingredients, and served.
  14. Before serving, evenly sprinkle with chocolate chips, peanut
    butter chips, and reserved Nutter Butter cookie chunks. Dessert will keep
    airtight in the fridge for up to 4 days or in the freezer for up to 3 months,
    noting that crust and sprinkled cookies on top may loose crispness as time
    passes.

Read Full Recipe —> Click Here

Easy Blueberry Pie Bars



Ingredients

Crust and Topping

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • pinch salt
  • 3/4 cup cold butter cut into cubes

For the filling

  • 2 eggs
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 cup sour cream
  • pinch salt
  • 3 cups fresh blueberries – Frozen can be substituted

Instructions

  1. Spray a 9×13 glass baking dish with non stick spray – set
    aside.
  2. Preheat oven to 350 degrees.
  3. Add flour, sugar, salt and cubed butter to mixing bowl, beat
    until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough
    consistency. It should be crumbly) 
  4. Remove one cup of flour mixture and set aside.
  5. Take remaining mixture and firmly press into your baking
    dish, covering the bottom.
  6. Bake 10-12 minutes or until just firm to the touch and no
    brown on the sides. It will continue to bake after you add the topping. 
  7. While crust is baking- whisk eggs in a large bowl.
  8. Add sugar, sour cream, flour and salt.
  9. Gently fold in blueberries. (if using frozen, do not fold in
    blueberries until you are ready to pour into prepared pie crust to avoid your
    batter turning blue). 
  10. When crust is ready – remove from oven and add filling.
    Gently spooning over the top of the crust.
  11. Sprinkle with remaining crust mixture you had set aside.
  12. Bake 1 hour or until top is lightly browned.
  13. Cool 10 minutes before slicing.

Read Full Recipe >>>> Click Here

Eclair Ice Box Cake

Ingredients

Eclair Cake
  • 15-20
    Graham Crackers broken in half
  • 1 pkg.
    vanilla instant pudding 3.4 oz. size
  • 1-1/2 cups
    2% milk cold
  • 8 ounces
    COOL WHIP Whipped Topping thawed

Chocolate
Topping

  • ½ cup brown
    sugar
  • ¼ cup cocoa
    powder
  • ¼ cup
    butter
  • ¼ cup milk
  • 1 Tbs
    vanilla extract

White
Chocolate Drizzle

  • 1/2 cup
    white chocolate chips

Instructions

Eclair Cake

  • In a large
    bowl beat the pudding mix with the milk, using a hand mixer.
  • Let it set
    up a little, then stir in thawed Cool Whip.
  • In an 8 x 8
    square pan, put a single layer of graham crackers, approximately 10 squares,
    then top with 1/2 of the pudding cool whip mixture.
  • Repeat this
    by adding 10 more graham cracker squares.
  • Then spread
    the other half of the pudding mixture over the squares.
  • Top with
    remaining 10 graham cracker squares.
  • Then make
    chocolate topping (below), cover with topping, and then chill in the
    refrigerator for 2-3 hours.
  • Just before
    serving take white chocolate chips and melt in microwave in 20 second
    increments, stirring between each. Should take about a minute to melt depending
    on microwave.
  • Remove from
    fridge, and use a spoon to drizzle white chocolate over the top to resemble the
    top of an eclair.
  • Cut, serve,
    and enjoy!

Chocolate
Topping

  1. Stir brown
    sugar and cocoa powder together in a small bowl.
  2. In a medium
    sized saucepan, over medium heat, add butter and milk, and bring to a slow
    boil.
  3. Let it boil
    3-5 minutes. Stirring occasionally.
  4. Remove from
    heat and add cocoa and brown sugar mixture.
  5. Return to
    heat, and whisk until smooth, 2-3 minutes.
  6. Remove from
    heat. Stir in vanilla.
  7. Set aside
    to cool for 3-5 minutes.
  8. Pour over
    Eclair cake and put in fridge to let set up.
  9. Serve and
    enjoy!

This
article and recipe adapted from this site

Luxury Instant Pot Brown Sugar Garlic Chicken Recipe



INGREDIENTS


Ingredients:

  •  1 1/2 – 2 lbs. bone-in skin-on chicken thighs
  •  salt
  •  ground black pepper
  •  2 tablespoons olive oil
  •  4 cloves garlic, minced
  •  1/2 – 3/4 cup chicken broth
  •  3 tablespoons brown sugar
  •  1/2 teaspoon apple cider vinegar
  •  3 dashes cayenne pepper
  •  1/4 teaspoon salt or more to taste
  •  1 tablespoon chopped parsley


DIRECTIONS


  1. Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.

This article and recipe adapted from this site

Crispy Keto Chicken Tenders

CRISPY KETO CHICKEN TENDERS INGREDIENTS:

  • 4 chicken thighs, deboned and cut into 2-3 pieces each
  • 1 1/2 cups almond flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoons onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 2 eggs
  • 2 tablespoons heavy whipping cream
  • 2 cups oil

CRISPY KETO CHICKEN TENDERS INSTRUCTIONS:

  1. Place oil in a heavy pan or deep fryer.
  2. Set heat to medium and allow to heat as you prepare the
    chicken tenders.
  3. In a small bowl, mix together 1/2 cup of the almond flour
    with all the seasonings.
  4. Crack the eggs into a second bowl, add the heavy whipping
    cream and then whisk for 30 seconds.
  5. Dredge the chicken through the almond flour mixture, then
    the eggs mixture, then repeat through the almond flour.
  6. I had to do this in 3 batches as the almond flour gets wet
    and clumpy after a while (more so than all-purpose flour).
  7. When the oil is hot, add 3 pieces of chicken at a time and
    allow to cook for 4-5 minutes each, until cooked through and golden brown,
    flipping halfway through.
  8. Remove the chicken to a paper-towel-lined plate or tray and
    repeat with the remaining chicken.



This article and recipe adapted from this site

Easy Baked Cream Cheese Rangoon Rolls

Ingredients

  • 8 ounces cream cheese (softened)
  • 15 egg roll wraps
  • 1-2 tbsp vegetable or canola oil
  • 1/2 tsp garlic salt
  • 2 tbsp finely chopped green onions
  • 2-3 tbsp sweet and sour sauce (for dipping)

Instructions

  1. Allow the cream cheese to soften on the counter for about 30
    minutes (or soften in the microwave on defrost if you’re in a hurry).
  2. Preheat your oven to 375 degrees, and line a baking sheet
    with parchment paper or non-stick foil.
  3. In a medium sized bowl, use a fork or spoon to mix the
    softened cream cheese with the garlic salt and green onions until well
    combined.
  4. Get a small bowl of water ready for dipping your fingers in,
    and pour about 2 tbsp of vegetable oil on a plate or shallow dish.
  5. One at a time, lay your egg roll wraps out on a flat
    surface, and then line about 2 tbsp of the cream cheese mixture onto the bottom
    portion of the egg roll wrap (the cream cheese does expand a little during the
    cooking process, so there’s no need to spread the cream cheese all the way to
    the edges).
  6. Next, dip your fingers in water and generously moisten the
    top edge of the wrap, and then tightly roll the wrap around the cream cheese.
    Rub the moistened edge to seal it shut (just like an envelope). Add more water
    if needed.
  7. After all of your egg roll wraps are tightly rolled with the
    cream cheese mixture, roll them around one at a time in the plate of oil until
    they are well coated, paying special attention to the edges where they tend to
    cook the fastest.
  8. Place them on your lined baking sheet and bake 12-15
    minutes, flipping them over half way through.





This article and recipe adapted from this site

Slow Cooker Chicken Alfredo

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds chicken breasts
  • 3 cups of heavy cream
  • 4 cups of low sodium chicken broth
  • 4 tablespoons butter
  • 2 cloves garlic smashed
  • 1 pound of uncooked penne pasta
  • 1 cup hot water
  • 5 oz freshly shredded parmesan cheese
  • kosher salt and black pepper
  • garlic powder

Instructions

  1. Pat chicken breasts dry and season with salt, pepper and a
    sprinkle of garlic powder. Heat olive oil over high heat and quickly sear
    chicken breasts on both sides. 
  2. Add chicken breasts, heavy cream, chicken broth, butter,
    garlic cloves and one teaspoon of kosher salt and several turns of freshly
    ground black pepper to slow cooker. 
  3. Cook on low for about 4 hours or high for 2-3 hours, until
    chicken has reached 165 degrees. 
  4. Remove chicken from slow cooker and set aside to cool and
    slice. 
  5. Stir in 1 cup of hot water and uncooked penne pasta, cover
    and cook on high for about 30 minutes. Just until pasta is tender. 
  6. Once pasta is tender, stir in parmesan cheese, shredded
    chicken and additional salt and black pepper to taste.


Read Full Recipe —> Click Here

Perfect Chocolate Chip Cookies



Ingredients

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli
    semi-sweet

Instructions

  1. Preheat the oven to 350°F and line 2 baking sheets with
    parchment paper or spray with non-stick spray.. (To get best results, use
    parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt
    together.
  3. In another large bowl, using an electric mixer at medium
    speed, beat together the butter, and sugars until smooth and mixed together
    well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just
    incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no
    overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping
    tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan,
    depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and
    edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets,
    then transfer the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies
    depending on size.

Read Full Recipe >>>> Click Here

Best Healthy Chocolate Brownies Recipe

INGREDIENTS

  • 2 medium Sweet Potatoes, about 11oz / 300g  with skin on
  • 1 cup / 120g Ground Almonds
  • 4.4 oz / 125g Dark Chocolate

INSTRUCTIONS

  1. Top and tail the sweet potatoes, prick and bake at 430F / 220C for 40 minutes.
  2. Once cool enough to handle scoop out the hot flesh and mix with the chocolate and almonds.
  3. Press sweet potato brownie mixture into a square dish about 8″ then chill for an hour to set.
  4. Cut into squares and enjoy the healthy chocolate brownie. Store in the fridge where it will last for 5 days.
  5. Don’t throw away the skin – the best thing with baking is you get a chefs treat of the nutrient-dense skins! You can bake the skins for a few minutes to make really crispy.

This article and recipe adapted from this site

Almond Joy Cookies – Just 4 Ingredients!

Ingredients

  • 1 14 oz bag sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds I used Blue Diamond
    Low Sodium Lightly Salted – light blue bag
  • 1 14 oz can sweetened condensed milk regular or fat-free
    works

Instructions

  1. Preheat the oven to 325F.
  2. Line a large baking sheet with parchment paper and set
    aside.
  3. In a large bowl combine coconut, chocolate chips, almonds,
    and sweetened condensed milk.
  4. Stir until combined.
  5. Scoop out dough with a cookie scoop onto prepared baking
    sheet. 
  6. Moisten the tips of your fingers with water and shape into
    discs. Pat the tops flat.
  7. Bake cookies for 12 to 14 minutes or until tips of coconut
    are just starting to turn golden brown.
  8. Let cool on baking sheet.
  9. Store cookies in an airtight container.



This Recipe adapted from >>>> Click Here

Sour Cream Coffee Cake Muffins

INGREDIENTS

For the streusel

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cut into ½ inch pieces

For the batter

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup unsalted butter, softened to room temperature
  • 1/3 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line a muffin tin with paper
    liners and set aside.
  2. In a medium bowl, add the dry streusel ingredients (flour,
    sugar and cinnamon) and stir with a whisk to combine. Using a fork or a pastry
    cutter, add the butter pieces and work into the dry mixture until well
    incorporated. Set aside.
  3. To make the batter, in another medium bowl, add the flour,
    baking powder, baking soda and salt and whisk together. Set aside.
  4. In the bowl of stand mixer, beat together softened butter,
    oil, and sugar and mix well. Add the eggs one at a time, mixing well after each
    egg is added.
  5. Keeping the mixer on a low speed, slowly add in the sour
    cream and vanilla and finally the flour mixture and mix until fully combined,
    but being careful not to over mix the batter. (Once you’ve turned off the
    mixer, using a spatula, give the mixture one additional stir by hand just to
    make sure that all of the wet ingredients from the bottom are completely mixed
    into the flour mixture.)
  6. Spoon a heaping tablespoon of batter into each prepared
    muffin cup. Then sprinkle some of the streusel mixture on top of the batter.
    Divide the remaining batter into the muffin cups (spoon on top of the streusel
    layer) and then divide the remaining streusel over each muffin, sprinkling it
    over the batter.
  7. Bake for 15-20 minutes or until a toothpick inserted into
    the center of the muffin comes out clean.
  8. Remove the pan from the oven and remove each muffin to a
    wire rack to cool completely







This Recipe adapted from >>>> Click Here

Mexican Chicken Alfredo Casserole Recipe



INGREDIENTS:

  • 1 (16-oz)  package
    penne pasta
  • 4 cups cooked chopped chicken
  • 2 Tbsp minced onion flakes
  • 2 (15-oz) jars Alfredo sauce
  • 1-1/2 cups salsa
  • 1 cup ricotta cheese
  • 1 (1-oz) package taco seasoning
  • 1-1/2 cups grated Parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish
    with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. Combine cooked chicken, onion, Alfredo sauce, salsa, ricotta
    cheese, and taco seasoning. Stir in cooked pasta. Spread into prepared baking
    dish.
  4. Top casserole with grated parmesan cheese. 
  5. Bake covered for 50 to 60 minutes, until bubbly.

Read Full Recipe —> Click Here

Easy Bourbon Pecan Chicken

Ingredients

  • 1/2 cup finely chopped pecans
  • 1/2 cup bread crumbs
  • 2 tablespoons honey, divided
  • 2 tablespoons Dijon mustard, divided
  • 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
  • salt and pepper
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon butter
  • 3 tablespoons bourbon
  • 1/4 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chopped pecans
  • 1 tablespoon butter

Instructions

  1. Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
  2. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
  3. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
  4. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
  5. Preheat oven to 375 degrees
  6. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
  7. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
  8. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
  9. Season sauce to taste with salt and pepper.

This article and recipe adapted from this site

Chocolate Fudge Pie



Ingredients


For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup unsalted butter (cold and cut into half inch cubes)
  • 2–4 tablespoons cold water

For the filling:

  • 1 cup half and half
  • 1/4 cup unsalted butter
  • 8 ounces bittersweet chocolate-chopped
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 3 egg yolks 

Instructions


To make the crust:

  1. In a large bowl whisk together flour, sugar and salt.
  2. Add butter and mix with a fork until it starts to look like
    a coarse meal.
  3. Add 1 tablespoon of water at the time and continue mixing
    until a dough forms.
  4. Wrap the dough with the plastic wrap and refrigerate for 2
    hours.
  5. Lightly greased 9-inch pie plate and preheat oven to 350 F.
  6. Take the dough from refrigerator and roll out on a lightly
    floured work surface into a circle about 1/8 inch thick.
  7. Transfer the dough to a pie plate and trim excess of a dough
    from edges.

To make the filling:

  1. In a bowl whisk together sugar, cocoa powder, flour, and
    salt.
  2. Combine in a sauce pan half and half, butter, and chocolate
    and stir over a medium-low heat until it become smooth.( Let it cool a few
    minutes before you add it over dry ingredients and eggs)
  3. Add eggs, egg yolks and chocolate mixture into dry
    ingredients and stir until well-combined
  4. Transfer filling to pie crust in pan.
  5. Bake 45 to 50 minutes (until the center is set and the edges
    start to crack)
  6. Cool 10-15 minutes before serving.

This article and recipe adapted from this site

Luxury Banana Bread Cookies (gluten Free Vegan)



Ingredients


  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
  • 1 tablespoon maple syrup


Optional Add-ins

  • 1/2 teaspoon vanilla extract
  • extra 1/4 teaspoon cinnamon
  • pinch ground cloves
  • 1/2 cup chocolate chips


Instructions


  1. Preheat the oven to 350 and line a baking sheet with parchment paper
  2. Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well
  3. Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
  4. Add the maple syrup
  5. Mix until all the ingredients are evenly incorporated
  6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
  7. Gently flatten the cookies with a fork or back of a spoon.
  8. Bake for 26-30 minutes until the middles have set and aren’t wet (mine were perfect at 28 minutes)
  9. After the cookies come out of the oven, place them on a wire rack to cool
  10. Let the cookies come to room temperature before eating
  11. Store in an air tight container in the fridge for up to 5 days

This article and recipe adapted from this site

Sheet Pan Lemon Chicken

Ingredients

  • 1 pound baby potatoes about 1-inch, washed and halved
  • 1 pound Brussels sprouts washed and halved
  • 4 boneless skinless chicken breasts
  • juice of 1 lemon divided
  • 1 tablespoon coarse ground/stone ground mustard
  • 2 cloves garlic minced
  • 1 teaspoon honey
  • 4 tablespoons olive oil divided
  • Salt
  • Pepper

Instructions

  1. Preheat the oven to 400°F and lightly coat a rimmed baking
    sheet (jelly roll pan) with nonstick cooking spray. In a small bowl, whisk
    together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and
    2 tablespoons of the olive oil. Set aside.
  2. Place the potatoes and Brussels sprouts on the pan. Drizzle
    with the remaining 2 tablespoons of olive oil and about half of the lemon
    mustard mixture. Toss to coat. Season generously with salt and pepper. Spread
    evenly on the pan. Season each chicken breast with salt and pepper and place
    them on the pan also. Drizzle the remaining lemon/mustard mixture over each
    chicken breast.
  3. Bake for 25 minutes, or until the potatoes are tender and
    the chicken is cooked through. Drizzle with the remaining lemon juice. Serve
    immediately.



This Recipe adapted from >>>> Click Here

Easy Pumpkin Roll Recipe with Cream Cheese Filling

Ingredients:

For the cake:
  • 3/4 cup sifted all-purpose flour
  • 1 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 3 eggs, lightly beaten
  • 1 1/2 tsp. pure vanilla extract
  • 1 cup sugar
  • 2/3 cup canned pumpkin puree

For the filling:
  •  Vanilla Blueberry Overnight French Toast Casserole
  • Play Video
  • 1 (8 oz.) package full-fat cream cheese, softened
  • 1 cup confectioners sugar
  • 6 tbsp. salted butter, softened
  • 1 tsp. vanilla extract

Directions:
  1. Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
  3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
  4. Add dry mixture to wet mixture and stir just until combined, you don’t want to overmix the batter.
  5. Pour batter into pan and bake for 15 minutes.
  6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
  7. Place on a cooling rack and let cool completely.
  8. To prepare the filling, combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
  9. Unroll cake and gently spread cream cheese mixture onto it
  10. Roll the cake up again carefully, and wrap tightly in plastic wrap.
  11. Allow cake to chill in the fridge for 1 hour.
  12. Remove plastic wrap and dust cake with powdered sugar. Slice and serve.

This article and recipe adapted from this site

Luxury German Chocolate Fudge



Ingredients

  • 16 tablespoons butter cut into 8 pieces
  • 2 cups semi-sweet chocolate chips
  • 2 cups milk chocolate chips
  • 4 1/2 cups sugar
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons vanilla extract

German Chocolate Icing

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 5 egg yolks
  • 6 tablespoons butter
  • 2 cups sweetened angel hair coconut
  • 1 cup toasted chopped pecans

Instructions

  1. Place the 16 tablespoons of butter and chocolate chips in a
    large bowl.
  2. In a medium saucepan, bring sugar and evaporated milk to a
    boil. Stir constantly for 10 minutes.
  3. Pour sugar mixture over the butter and chocolate chips.
  4. Use an electric mixer to beat the mixture for 3 minutes. Mix
    in vanilla extract.
  5. Spread mixture evenly into a greased 9X13-inch pan.
    Refrigerate at least 1 hour before adding icing.
  6. To make icing, stir together heavy cream, sugar, egg yolks,
    and butter in a medium saucepan. Cook over medium heat until mixture is thick
    enough to coat the back of a spoon, stirring frequently.
  7. Add coconut and pecans and mix well. Let icing cool 15-20
    minutes before pouring on fudge.

Read Full Recipe —> Click Here

Strawberry Meringue Roll



INGREDIENTS

  • 75g strawberries
  •  

    25g caster sugar

  •  

    4 egg whites

  •  

    225g caster sugar

  •  

    1 tsp cornflour

  •  

    1 tsp white wine vinegar

  •  

    1 tsp icing sugar

  •  

    Pink food colouring

  •  

    300g strawberries, 200g roughly chopped, 100g, halved

  •  

    1 tbsp elderflower cordial

  •  

    1 tbsp icing sugar

  •  

    300ml double cream

  •  

    Squirty cream, to serve

INSTRUCTIONS


  1. Place the strawberries and sugar into a saucepan set over a
    medium heat and stir until the mixture comes to the boil and the sugar has
    dissolved. Remove from the heat and pass through a fine sieve, then set aside
    to cool.
  2.  

    Preheat the oven to 160 C, fan 140C, gas 3. Line a Swiss
    roll tin with baking paper.

  3.  

    Whisk the egg whites to stiff peaks in the bowl of a stand
    mixer, then gradually add the sugar until you have a smooth, glossy mixture.
    Beat in the cornflour and vinegar.

  4.  

    Divide the meringue into three. Leave one bowl white then
    colour the second bowl light pink and the third bowl a slightly darker pink.

  5.  

    Add the meringue in thirds along the tin then spread the
    meringue out evenly. Bake in the oven for 25-30 minutes then leave to cool in
    its tin for 5 minutes. Put a large sheet of baking paper on the worktop and
    dust with icing sugar. Turn the meringue out onto the paper and peel back the
    lining paper, then leave to cool.

  6.  

    Mix the roughly chopped strawberries with the elderflower
    cordial and whip the cream with the icing sugar until fairly firm. Spread with
    meringue with the cream, leaving a 2cm border free along one short side. Dot
    the coulis around on top of the cream and swirl into the cream with a cocktail
    stick. Spoon the strawberries evenly over the cream.chilled, to decorate the
    top.

  7.  

    Using the paper to help you, roll up the meringue like a
    Swiss roll, towards the cream-free short side. Leave the meringue wrapped up in
    its paper and place in the fridge to firm up for 2 hours before serving.

  8.  

    To serve, unwrap the meringue and transfer to a serving
    platter. Squirt some cream along the top of the meringue and top with the
    halved strawberries. Serve in slices.

This article and recipe adapted from this site

Crispy Cheddar Chicken



Ingredients

Chicken:
  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley 

Sauce:
  • 1   10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter

Instructions
  1.  Cut each chicken breast into 3 large chunks.
  2.  In a small food processor grind up the ritz crackers.
  3.  Pour the milk, cheese and cracker crumbs into 3 separate
    small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and
    stir the mixture around to combine.
  4.  Dip each piece of chicken into the milk then the cheese.
    Press the cheese into the chicken with your fingers. Some of it will fall off
    when you add it to the cracker crumbs, don’t worry about it. Press the cheesy
    chicken into the cracker crumbs and press it in. By the time you are coating
    the last piece of chicken, the dish you are using for the crumbs will be full
    of cheese. Don’t let it get you down. Once the cheese melts in the oven it will
    adhere nicely to the crumbs and the crackers.
  5.  Spray a 9×13 pan with cooking spray and lay the chicken
    inside the pan.
  6.  Sprinkle the dried parsley over the chicken.
  7.  Cover the pan with tin foil and bake at 400 degrees for
    35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until
    the edges of the chicken are golden brown and crispy.
  8.  Into a medium sized sauce pan combine the cream of
    chicken soup, sour cream and butter with a whisk. Stir it over medium high heat
    until the sauce is nice and hot. Serve over the chicken.

Base Recipe adapted from this SITE

Creamy Crockpot White Chicken Chili

INGREDIENTS
  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPINGS:
  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese

INSTRUCTIONS
  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.

Base Recipe adapted from site

Instant Pot Chicken and Potatoes

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 pounds baby red or gold potatoes
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons + 2 teaspoons dry Ranch seasoning divided
  • 1 cup chicken broth
  • 3 tablespoons grated parmesan cheese


Instructions

  1. In a large bowl toss chicken and potatoes in the olive oil,
    then season with salt and pepper. Stir together garlic powder, thyme, basil,
    oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken
    and potatoes, tossing to distribute the ingredients as evenly as possible.
  2. Add chicken broth to the instant pot/pressure cooker, then
    place chicken in the broth, and top with the potatoes. Place the lid on in the
    locked position and turn the vent to the sealed position. Set pressure cooker
    to “pressure cook” for 15 minutes.
  3. Once the cook time is finished, do a “quick
    release” by turning the vent to the venting position. Once float valve has
    dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to
    transfer chicken and potatoes to a large platter.
  4. Sprinkle with Ranch seasoning and parmesan cheese and
    garnish with chopped thyme or parsley if desired before serving.



This Recipe adapted from >>>> Click Here

Luxury 4 Ingredient Chicken & Rice Casserole



Ingredients

  • 4 chicken breasts
  • 1 cup long grain white rice uncooked
  • 1 1/2 cups water
  • 1 package onion soup mix or use homemade
  • 10 oz can cream of mushroom soup condensed
  • Follow Spend with Pennies on Pinterest 

Instructions

  1. Preheat oven to 325 degrees F.
  2. Spray 9×13 pan with cooking spray. Add chicken breasts and
    season with salt & pepper.
  3. Pour uncooked rice over chicken. Sprinkle with onion soup
    mix.
  4. Combine mushrooms soup and 1 1/2 cups of water. Pour over
    chicken.
  5. Cover and bake 1 hour 15 minutes or until rice is tender.

Read Full Recipe >>>> Click Here

Luxury chokito Chocolate Caramel Slice



Ingredients
  • 57 g / 1/2 stick / 1/4 cup unsalted butter
  • 1/2 can / 200g / 7 oz sweetened condensed milk
  • 100 g / 1/2 cup packed / 3.5oz dark brown sugar
  • 1 1/2 tablespoons liquid glucose (or light corn syrup) (notes)
  • 100 g white chocolate, chopped
  • 2 teaspoons vanilla extract
  • 500 g milk chocolate
  • 1 1/2 cup puffed rice
Instructions
  1. Chop the white chocolate up finely. Line a square 8×8 inch baking pan with baking paper.
  2. Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
  3. Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
  4. Take the mixture off the heat and mix through the vanilla and white chocolate until fully melted and incorporated.
  5. Set aside while you prepare the top and bottom layers
  6. Melt the milk chocolate in the microwave in 30 second bursts until almost totally melted. Make sure to stir very well between each burst as this will reduce the risk of overheating the chocolate. This should take no longer than two minutes. Stir to finish melting the last few bits.
  7. Add the rice bubbles (rice krispies / puffed rice) into the milk chocolate and stir well. Tip half of the mix into the prepared tin and press it out to the edges with a spatula.
  8. Pour the still warm fudge over the top and tap the tin on the bench top to level it out.
  9. Gently dollop and press the remaining chocolate and rice bubble mix over the top and smooth out.
  10. Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  11. Cut into squares and serve.
Notes
  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. To get nice clean cuts, make sure the slice is cold first and heat your knife blade. You can do this by running hot water over the blade and then drying before you cut or use a kitchen blow torch for a few seconds to heat the blade (not too long). Rest the hot blade on the chocolate to start to melt a line, then confidently cut through. Some pieces may crack but that’s fine.

This article and recipe adapted from this site

Easy No Bake Reese’s Peanut butter Lush

Ingredients

  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese’s Peanut Butter Cups, chopped in half
  • Chocolate syrup

Instructions

  1. Liberally grease an 8×8″ or 9×9″ square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
  3. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.

This article and recipe adapted from this site

Pineapple Upside Down Cupcakes

Ingredients

  • 1 (20 oz) can pineapple chunks in pineapple juice
  • 1 (8 oz) can pineapple chunks in pineapple juice
  • 1/3 cup (2.7 oz) packed light brown sugar
  • 1/3 cup (2.6 oz) unsalted butter
  • 1 cup (5 oz) all-purpose flour
  • 3/4 cup (5.6 oz) granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
  • 1 large egg
  • 1/2 tsp vanilla extract

Topping

  • 3/4 cup heavy cream
  • 2 Tbsp granulated sugar
  • 12 maraschino cherries

Instructions

  1. Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
  2. Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt 1/3 cup butter in a microwave safe bowl then stir brown sugar into melted butter.
  3. Divide mixture among muffin wells, adding about 2 tsp to each. Arrange pineapple chunks on top of the sugar mixture, about 5 in each (you may not use all of them but I found one 20 oz can wasn’t quite enough so I ended up opening 2 cans. The pineapple may be too long to make a flower shape but try to squeeze in 5 of them unless they are large chunks). Set aside.
  4. In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt.
  5. Set mixer with a paddle attachment, add 1/4 cup softened butter and pineapple juice then mix until batter is smooth, about 1 – 2 minutes (if using a paddle attachment that doesn’t constantly scrape bowl, then occasionally stop mixer and scrape down sides and bottom of bowl throughout mixing process).
  6. Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
  7. Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 – 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen.
  8. Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.
  9. For the sweetened whipped cream:
  10. In a mixing bowl using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.

This article and recipe adapted from this site

Best Slow Cooker Jerk Chicken

INGREDIENTS
  • 6 chicken thighs bone and skin on
  • 3 green onions from tip to tail with root trimmed
  • 1/2 yellow onion
  • 1/2 jalapeno pepper de-seeded and de-veined
  • 1/3 cup soy sauce
  • 1/4 cup distilled white vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 teaspoons thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

US Customary – Metric

INSTRUCTIONS

  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
  3. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
  4. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
  5. Cook on low for 8 hours.

This article and recipe adapted from this site

Millionaires Cookie Bars!



Ingredients


Cookie Bars

  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Corn Flour
  • 115 g Unsalted Butter
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 medium Egg
  • 1 tsp Vanilla Extract
  • 100 g White Chocolate Chips
  • 100 g Milk Chocolate Chips
  • 100 g Dark Chocolate Chips

Homemade Caramel

  • 200 g Unsalted Butter
  • 3 tbsp Caster Sugar
  • 4 tbsp Golden Syrup
  • 397 g Condensed Milk (one tin)

Chocolate Decoration

  • 100 g White Chocolate
  • 100 g Milk Chocolate
  • 100 g Dark Chocolate
  • Grams – Ounces

Instructions


For the Cookie Bars

  1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square
    Tin with parchment paper, and leave to the side for now. 
  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour
    together so its evenly distributed – leave to the side. 
  3. In a larger bowl, melt the butter. Add in the two sugars,
    and whisk for about 2 minutes so the sugar starts to dissolve and the mixture
    is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth.
    (I used an electric whisk) 
  4. Add in the Dry Ingredients and the Chocolate Chips and mix
    with a spatula till a thick cookie dough is formed. 
  5. Press the mixture into the bottom of the tin. Bake the
    traybake in the oven for 18-22 minutes, until the top of the cookie bake looks
    ‘dry’! 
  6. Leave to cool whilst doing the next stages. 

For the Caramel

  1. In a large saucepan pour the Condensed Milk, Unsalted
    Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has
    dissolved – stir frequently to stop anything from catching. 
  2. Once the Sugar has dissolved, turn the heat up high and let
    the mixture come to boiling point and boil for 5-7 minutes stiring constantly
    so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and
    can burn you if it splashes back! 
  3. The mixture will be ready when it has changed to a slightly
    darker golden colour, and has thickened to a soft fudge texture! 
  4. Pour the caramel onto the Cookie Bars and leave to set for
    one-two hours on the side.

For the Chocolate

  1. Melt your three chocoaltes carefully till smooth – I
    personally do this in the microwave. 
  2. Drizzle over the caramel in a swirly pattern, or however you
    fancy, and leave to set fully on the side, or in the fridge.

This Recipe adapted from >>>> Click Here

The Best Bread Pudding

Ingredients

  • 1 16 oz loaf French bread
  • 5 eggs
  • 1 cup sugar
  • 1 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Sauce:

  • 1 cup heavy cream
  • 1 Tbs flour
  • 1/2 cup sugar
  • 4 Tbs butter
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350.
  2. Spray a 9″x13″ baking dish with non-stick cooking spray.
  3. Cut bread into 1″-2″ squares and add to large bowl.
  4. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
  5. Pour over bread and stir gently to coat, let soak for about 20 minutes.
  6. Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
  7. In saucepan whisk together sugar, flour and heavy cream until combined.
  8. Add in your butter and heat on medium until butter melts and liquid starts to boil.
  9. Whisk until thickened slightly then remove from heat and stir in vanilla.

This article and recipe adapted from this site

Luxury Easy Slow Cooker Chicken Taco soup

Ingredients

  • 1 cup mild salsa
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can pinto beans rinsed and drained
  • 15 ounce can corn drained
  • 14.5 ounce can petite diced tomatoes
  • 3 tablespoons homemade taco seasoning or store-bought
  • 2 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • Optional toppings: cilantro, plain Greek yogurt or sour
    cream, grated cheese, avocado, green onion, tortilla chips

Instructions

  1. Place salsa, black beans, pinto beans, corn, diced tomatoes,
    taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle
    chicken into the slow cooker so that it’s completely covered by the liquid and
    other ingredients.
  2. Cover and cook on low for 6 hours. Remove chicken and shred
    or cut into bite-size pieces. Stir chicken back into the soup.
  3. Serve with toppings as desired.

Notes

  • Freezer to Slow Cooker Directions:(1) Place all ingredients
    except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3
    months.(2) Thaw the bag (either 24 hours in refrigerator or in a bowl of
    water).(3) Transfer bag contents to slow cooker, add the broth and cook
    according to directions above.
  • As written, this soup is medium-spicy. You can use 1
    tablespoon less taco seasoning for a mild version.
  • The taco soup can cook for longer than 6 hours if needed. I
    wouldn’t recommend cooking it more than 8 hours (on low).



Read Full Recipe —> Click Here

Thai Chicken Salad with Ginger Lime Dressing



Equipment

  • Large Saute Pan
  • Blender

Ingredients

Chicken

  • 1 tablespoon coconut oil
  • 1 small red onion chopped fine
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken breasts

Dressing

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce Red Boat brand
  • 1 tablespoon fresh ginger peeled and grated (or 2 drops
    Ginger Essential Oil)
  • 2 teaspoons red pepper flakes
  • 1 tablespoon honey to taste
  • 3 tablespoons extra virgin olive oil

Salad

  • 4 cups shredded Napa cabbage
  • 1 red pepper diced
  • 3 carrots grated
  • 2 scallions chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup raw cashews toasted and chopped


Instructions


Chicken

  1. Heat coconut oil over medium high  heat.
  2. Season to taste with salt and pepper.
  3. Add onion and garlic and cook for two minutes.
  4. Add chicken and saute until browned and the chicken is fully
    cooked.
  5. Allow to cool and shred chicken

Dressing

  1. Make dressing by whisking together lime juice, fish sauce,
    ginger, and red pepper flakes.
  2. Slowly whisk in olive oil until emulsified. Add honey to
    taste. (You may also make the dressing in a food processor or blender.)

Salad

  1. In a large bowl combine cabbage, red pepper, carrots,
    scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews
    and serve.

Notes

  • Tips and Variations for Making a Thai Chicken Salad
  • Don’t like cilantro? 
    Substitute green onions.
  • If you want to make this Thai Chicken Salad a little
    heartier, try adding in rice noodles.
  • The chicken can easily be cooked ahead in the slow
    cooker!  Try cooking it on low for four
    hours, adding in a little broth or water for extra moisture.
  • Make it Vegan by substituting cooked and crumbled Tempeh or
    using Gardein Chicken Scallopini.
  • If a Thai Chicken Salad with Peanut Sauce is more your
    thing, make the recipe as instructed and substitute in this Peanut Sauce.
  • Skip the fish sauce in the dressing and instead use soy
    sauce.  (Or gluten free tamari.  Make sure it is organic!)

Nutrition

Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat:
20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg
| Fiber: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg
| Iron: 2mg





This article and recipe adapted from this site

Chocolate Cream Cheese Frosting



INGREDIENTS

  •  8 oz cream cheese,
    cold (brick style, not spreadable tub)
  •  1/2 cup (1 stick)
    salted or unsalted butter, room temperature
  •  1/2 cup unsweetened cocoa
    (not hot chocolate mix)
  •  2 cups powdered sugar
  •  1 tsp vanilla extract

INSTRUCTIONS

  1. Measure, then sift the cocoa and powdered sugar together.
    Set aside.
  2. Place the cream cheese in a large mixing bowl.
  3. Using an electric hand mixer, beat until smooth.
  4. Gradually add the butter 2 Tablespoons at a time, and
    continue beating until smooth and well blended.
  5. Add the powdered sugar/cocoa mixture and vanilla all at
    once. Blend until combined and smooth. Use for any recipe that calls for
    chocolate cream cheese frosting.

Read Full Recipe >>>> Click Here

Vanilla Crazy Cake



Ingredients

  • 1 1/2 Cups All-purpose flour
  • 1 Cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp White vinegar
  • 5 tbsp Vegetable oil
  • 1 Cup Water
  • 1 1/2 tsp Pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Mix the flour, sugar, baking
    soda, and salt in a greased 8″ square (or round…I prefer the round, but
    I’ve made this in both) baking pan.
  2.  

    Make 3 depressions in the dry ingredients – two small and
    one large. Pour the vinegar and vanilla in each of the two smaller depressions,
    and the vegetable oil in the large one.

  3.  

    Pour water over the entire thing and mix until smooth.

  4.  

    Bake on the middle rack of the oven at 350 degrees for 35
    minutes. Let it cool, then top with your favorite frosting and enjoy!

This article and recipe adapted from this site

Green Enchiladas Chicken soup

INGREDIENTS
  • 2.5 lbs boneless, skinless chicken breasts or thighs
  • 28 oz can green enchilada sauce
  • 24 oz chicken broth
  • 1 cup half and half
  • 2 cup Monterey jack cheese
  • 4 oz cream cheese, cubed and at room temperature
  • 4 oz green salsa (salsa verde)
  • salt and pepper to taste

INSTRUCTIONS
SLOW COOKER INSTRUCTIONS:
  1. In a 6-quart slow cooker add chicken breast or thighs, green
    enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
  2. Remove chicken and shred. Add shredded chicken, jack cheese,
    cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to
    warm and stir until cheeses are melted. Add hot sauce or additional salsa to
    taste.
  3. Serve and enjoy! Delicious topped with avocado, cilantro,
    green onion, and sour cream.

INSTANT POT INSTRUCTIONS:
  1. Cook your chicken on high pressure with 1 cup of broth for 8
    minutes. Do a quick release after 10 minutes. Remove chicken and shred. 
  2. Set pot to saute medium, and add remaining broth, shredded
    chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and
    remaining ingredients. Stir until cheese is melted. Season with salt and pepper
    if needed.

STOVETOP INSTRUCTIONS:
  1. In a large stockpot, add chicken and broth. Simmer until
    chicken is done and can easily be pulled apart. Remove chicken and shred.
  2. Add shredded chicken, enchilada sauce, half and half, jack
    cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it
    is warm and the cheese is melted. Season with salt and pepper if needed. Serve
    with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

Base Recipe adapted from this SITE

Keto White Chicken Enchiladas

Ingredients
  • 2-3 cups Shredded Chicken (I used chicken made in my
    InstantPot)
  • 10-20 pieces of lunch meat (triple up if you’re using thin
    lunch meat)
  • 1 small onion, diced
  • 2 cups Chicken Bone Broth
  • 2 T Arrowroot Powder (or your thickener of choice)
  • 1 cup Sour Cream
  • 4 oz Green Chiles
  • 2 cups Shredded Monterey Jack Cheese
  • 1 small jar Verde Salsa


Instructions
  1. Heat the chicken bone broth over medium heat. Whisk in
    the arrowroot powder and let thicken. Stir in the sour cream and green
    chiles.
  2. In a bowl, combine 1 cup of cheese, the diced onion, and the
    shredded chicken.  
  3. Place 1/4 – 1/3 cup of the chicken mixture in the center of
    each lunch meat “tortilla” and roll them up.
  4. For 10 enchiladas, I used a 9×9 pan. Pour 1 cup of the
    sauce on the bottom of the pan, then lay the enchiladas in it. Pour the
    remaining sauce over the top of the enchiladas, top with cheese, and bake at
    350 for 20-25 minutes.
  5. Top with verde salsa, if desired, and serve. 

Base Recipe adapted from this SITE

Fiesta Chicken Casserole

Ingredients
  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

Instructions
  1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and
    spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don’t forget to
    salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin,
    garlic powder, and onion powder in a large mixing bowl.
  4. Drain the pasta when it’s done cooking and add into the sour
    cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1
    cup of the shredded cheese. Stir together to combine. 
  5. Pour into the baking dish and sprinkle the remaining cheese
    on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes.
    Garnish with green onions, tomato, and avocado slices if wanted. 

Recipe Notes
I have found that it works best to use some of the fresh
salsa that you can find in the produce area of the grocery store, instead of
the jarred salsa on the shelves. You of course can use the jarred salsa, I just
think the fresh salsa tastes better and does not seem to have as much liquid in
the salsa. 

Base Recipe adapted from this SITE

Italian Chicken Pasta



Ingredients


For cooking chicken:

  • 4 boneless skinless chicken breasts (halved horizontally and
    paper towel dried)
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • Pasta:
  • 12 oz of spaghetti

White Wine Parmesan Sauce:

  • 4 tablespoons butter
  • 1 small yellow onion (or use 1/2 onion) chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts
    horizontally to make them thin. Paper towel dry the chicken.
  2. In a large bowl, combine flour, salt, black pepper, garlic
    powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat
    the chicken breasts in the flour mixture by pressing into the mixture with
    tongs and then flipping the chicken over to coat the other side. Set aside.
  3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in
    a large skillet over medium-high heat. Once the skillet is hot, place flour
    coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side,
    until golden brown on both sides and cooked through, turning once between
    cooking, about 8-10 minutes. Remove chicken from pan and set aside.
  4. SAUCE: Add butter, diced yellow onion and minced garlic
    cloves to pan. Cook on medium high until onions and garlic are translucent, about
    2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to
    pan and whisk to combine.
  5. Now add heavy cream, wine, Italian Seasoning, salt and red
    pepper flakes. Bring mixture to a simmering point and then add ½ cup of
    shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you
    have a smooth mixture.
  6. COOKING PASTA according to your package instructions in
    salty water. I like pasta that is neither too hard nor too soft, so I always
    cook it Al Dente. Drain, but do not rinse.
  7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the
    sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if
    needed. Return chicken to skillet on top of the pasta and allow it to warm up
    for an additional 5 minutes.
  8. SERVE chicken either on top or next to pasta and sprinkle
    with Parmesan cheese, if desired.

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.





Read Full Recipe —> Click Here

The Ultimate Dark Chocolate Cream Cheese Frosting



Ingredients
  • 1 (8 ounce) block of cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened dark chocolate cocoa powder
  • 5 cups confectioners’ sugar
  • 5 tablespoons buttermilk

Instructions
  1. Mix butter, cream cheese, vanilla and cocoa on medium until
    creamy (about 3 minutes).  Alternate 1 cup of sugar and 1 tablespoon of
    buttermilk until both are added.  Mix on medium high until light and
    fluffy (about 3 minutes).

Base Recipe adapted from this SITE

Texas Roadhouse Rolls



INGREDIENTS


Texas Roadhouse Rolls

  • 4 tsp active dry yeast
  • 1/2 cup warm water
  • 1 tsp sugar (to activate the yeast)
  • 2 cups milk scalded and cooled to lukewarm
  • 3 tbsp butter unsalted, melted and slightly cooled
  • 1/2 cup sugar
  • 7 cups all-purpose flour up to 8 cups
  • 2 eggs
  • 2 tsp salt
  • 2 tbsp butter unsalted, for brushing over the finished rolls

Cinnamon Honey Butter

  • 1 stick butter unsalted, softened
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 tsp cinnamon

INSTRUCTIONS

  1. Add the yeast, warm water and sugar to the bowl of your
    mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast
    dissolves and starts to foam.
  2. To the bowl of your mixer add the milk, butter, sugar, eggs
    and salt. Lightly mix everything together, using the dough hook of your mixer,
    for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough
    flour to form a soft dough.
  3. Add additional flour as needed and mix until the dough comes
    clean from the sides of the bowl. You could use anywhere from 6 to 8 cups,
    depending on your environment. Place the dough in an oiled bowl and cover with
    a clean damp kitchen towel. Let rise in a warm place until double in bulk.
  4. Spray two baking sheets with cooking spray.
  5. Punch down the dough and turn it onto a floured surface.
    Divide into 2 portions for shaping. I like to roll out the dough so that it’s
    about 1/2 inch in thickness then cut out the ends to have a perfect rectangle,
    then cut it out into squares or rectangles. Repeat with remaining dough.  You should get about 30 to 35 rolls. Place
    onto the prepared baking sheets. Let the rolls rise until doubled in size..
  6. Preheat your oven to 350 F degrees.
  7. Bake the rolls for about 15 to 20 minutes or until golden
    brown. Brush immediately with melted butter.
  8. While the rolls are baking, prepare the cinnamon honey
    butter by whisking all the ingredients together.
  9. Serve the rolls with the cinnamon honey butter.

This Recipe adapted from >>>> Click Here

Chicken Tamale Casserole



INGREDIENTS

  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
  • 1 can (14.5 oz) cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded taco cheese blend, divided
  • 1 1/2 cups enchilada sauce
  • 3 cups shredded cooked chicken, from rotisserie chicken

Optional Toppings:

  • diced tomato
  • sour cream
  • shredded lettuce
  • sliced black olives
  • chopped green onions
  • finely chopped cilantro
  • salsa 

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch
    casserole dish with non stick cooking spray, set aside.
  2. In a large bowl combine the corn muffin mix, cream-style
    corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined
    then pour into the casserole dish. Bake for 20 minutes.
  3. Remove from oven and use a knife to pierce the cornbread
    mixture several times all over. Pour the enchilada sauce all over the top of
    the casserole. Top with the shredded chicken and remaining cheese. Bake for an
    additional 20 minutes.
  4. Let cool for 10 minutes before slicing into pieces and
    serving with optional toppings. Enjoy!

Read Full Recipe —> Click Here