Amazing Honey Garlic Sriracha Chicken Wings

INGREDIENTS

  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp baking powder
  • 2 lb chicken wings
  • 1⁄3 cup honey
  • 1⁄3 cup sriracha hot sauce
  • 1 tbsp rice vinegar
  • 1⁄4 tsp sesame oil

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
  2. In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, and baking powder. Place chicken wings in a large bowl. Sprinkle 1/2 of the seasoning over wings and toss to coat. Sprinkle remaining seasoning over wings and toss to coat again. Arrange wings on the rack over the prepared baking sheet.
  3. Bake for 15 minutes. Turn wings and continue baking for another 15 minutes. Turn wings again and bake until browned and crispy, about 15 minutes more. Transfer wings to a clean large bowl.
  4. In a small bowl, mix together honey, sriracha sauce, rice vinegar, and sesame oil until thoroughly combined and smooth. Pour sauce over the wings and toss to coat completely.

This article and recipe adapted from this site

Oreo Cookies & Cream Pudding Cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 box (4.2 oz) Cookies & Cream Instant Pudidng Mix
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped Oreos
  • 2 bars (1.55 oz each) Hershey Cookies & Cream candy
    bars, roughly chopped

Instructions

  1. Heat oven to 350F. Prepare a cookie sheet by lining with
    parchment paper or a silpat liner.
  2. In a large bowl, or bowl of a stand mixer, blend together
    the butter, brown sugar, and sugar until light and fluffy. Add in the eggs and
    blend until completely combined. Add in the vanilla. Blend again. 
  3. In another bowl, combine the flour, pudding mix, baking
    soda, and salt and stir with a wire whisk to break up any clumps. Add into the
    creamed mixture and mix until combined. Stir in the Oreos and candy bar chunks
    with a wooden spoon. 
  4. Roll dough into balls (slightly smaller than the size of a
    golf ball) and place on the baking sheet. Bake in the oven for 8-10 minutes, or
    until set. Let cool on cookie sheet for about 10 minutes and then remove to
    wire rack to cool completely. 
  5. * Cookies will still be very pale even when cooked. I have
    never had to bake mine for longer than 9 minutes. 
  6. The cookies do not spread much while baking. You can leave
    them puffier OR gently press a few additional chopped Oreo pieces and candy bar
    pieces onto the tops of the cookies. They will gently spread out slightly if
    you do this.



Read Full Recipe >>>> Click Here

No Bake Strawberry Cheesecake Lasagna



Ingredients

  • 2 1/2 cups graham cracker crumbs divided
  • 1 stick butter melted
  • 1 8-ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 2 8-ounce containers frozen whipped topping, thawed
  • 1 16-ounce container fresh strawberries, divided

Instructions

  1. In a medium bowl, combine 2 cups of graham cracker crumbs
    and melted butter.
  2. Firmly press into a crust in the bottom of 9×13 glass or
    porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.  
  3. In a large bowl, combine the softened cream cheese, powdered
    sugar, and 1 container of the whipped topping. Stir well to combine. Spread the
    mixture evenly over the cooled crust.
  4. Set 5-6 whole strawberries aside for decoration. Wash, hull,
    and slice remaining strawberries. Layer the berries evenly on top of the cream
    cheese mixture.
  5. Top with the remaining container of whipped topping.
    Refrigerate for at least 2 hours, preferably overnight.
  6. Top with the remaining whole and chopped strawberries, and
    sprinkle with graham cracker crumbs (you may not use it all), before serving.
  7. * If your strawberries aren’t sweet enough, add the 1/4 cup
    of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix
    well and set aside. Do not forget to drain the strawberries, before you place
    them on.

Read Full Recipe >>>> Click Here

Chicken Bacon Ranch Burritos

INGREDIENTS

  • 10 slices bacon
  • 1/2 c. avocado
  • 1 tbsp. lime juice
  • 1 tbsp. Kosher salt
  • Freshly ground black pepper
  • 3/4 c. cooked shredded chicken
  • 3 tbsp. chopped tomatoes
  • 1/4 c. shredded iceberg lettuce
  • 2 tbsp. ranch dressing, plus more for dipping

DIRECTIONS

  1. Preheat oven to 400º. On a large baking sheet with a wire
    rack placed on top, line 5 slices bacon slices side by side. Lift one end of
    every other bacon slice and place another bacon slice on top of the lifted
    pieces. Lay the slices back down. Next, lift opposite bacon slices back and
    place a bacon slice on top. Lay the slices back down.
  2. Repeat the weaving process until you have a bacon weave of 5
    strips by 5 strips.
  3. Bake until the bacon is cooked but still pliable, about 25
    minutes. Let cool slightly.
  4. Meanwhile, in a small bowl, mash avocado until only small
    chunks remain. Stir in lime juice and season with salt and pepper to taste.
  5. Transfer bacon weave to a work surface and pat with paper
    towels to drain fat.
  6. Spread a thin layer of the avocado mixture on half of the
    bacon weave, then top with shredded chicken, shredded lettuce, and tomato.
    Drizzle with ranch dressing.
  7. Starting from the bottom, roll bacon over and slice in half.
    Serve with more ranch dressing for dipping.





This Recipe adapted from >>>> Click Here

Coffee Cake Muffins



INGREDIENTS:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Imperial
    Sugar Light Brown Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs

FOR THE CRUMB TOPPING
  • 1/3 cup Imperial
    Sugar Extra Fine Granulated Sugar
  • 1/3 cup Imperial
    Sugar Light Brown Sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups all-purpose flour

FOR THE GLAZE
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk

DIRECTIONS:
  1. Preheat oven to 375 degrees F. Line a 12-cup standard muffin
    tin with paper liners or coat with nonstick spray; set aside.
  2. To make the crumb topping, combine sugars, cinnamon and salt
    in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber
    spatula just until moist. Spread out mixture on parchment paper to dry until
    ready to use.
  3. In a large bowl, combine flour, sugar, baking powder,
    cinnamon, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk
    together milk, canola oil and egg. Pour mixture over dry ingredients and stir
    using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray. Sprinkle with
    reserved crumb topping, using your fingertips to gently press the crumbs into
    the batter. Place into oven and bake for 15-17 minutes, or until a tester
    inserted in the center comes out clean.
  6. To make the glaze, combine confectioners’ sugar, vanilla and
    milk. Whisk until smooth. If the glaze is too thin, add more confectioners’
    sugar as needed.
  7. When the muffins are done, cool for 10 minutes and drizzle
    the glaze on each muffin.
  8. Allow glaze to set before serving.

Base Recipe adapted from this SITE

Pumpkin Cheesecake with oreo Crust – No Bake

INGREDIENTS
For the crust:

  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
  • 6 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 ½ cup pumpkin pure
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream

For garnish:

  • 10 Oreos, crushed



INSTRUCTIONS

To make crusts:

  1. Finely crush the cookies in a food processor, add melted
    butter and blend until it’s all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch
    springform pan by lightly greasing the edges of the pan with cooking spray 
  3. Place in the freezer while you make the filling

To make cheesecake filling:

  1. In a medium bowl, mix cream cheese and sugar until smooth
    and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add
    vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on
    low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo
    crust

To make pumpkin cheesecake filling:

  1. To the remaining cheesecake filling add pumpkin pure and
    pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of
    the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around
    the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if
    desired
  7. Serve



Read Full Recipe —> Click Here

Best Ever Fried Chicken Recipe!



Ingredients
  • 8 pieces chicken one whole chicken
  • 3 cups all-purpose
    flour
  • 1 tablespoon baking
    powder
  • 2 tablespoons cornstarch
  • 2 tablespoon paprika
  • 3 teaspoons garlic
    powder
  • 1 teaspoon onion
    powder
  • 3 teaspoons celery
    salt celery salt
  • 3 teaspoons seasoned
    salt
  • 1 teaspoon dry
    mustard
  • 3 teaspoons oregano
  • 1/2 cup hot
    sauce this chicken is NOT spicy
  • 3 teaspoons thyme
  • 3 teaspoons Cajun
    Seasoning
  • 1- quart buttermilk to marinate chicken

Instructions
  1. Enough Oil for frying depending on what you are using to fry
    the chicken in. You need enough oil to cover the chicken.
  2. Instructions for Cooking Best Fried Chicken
  3. The day before you are going to fry the chicken, place the
    chicken in a couple of large ziplock bags. 
  4. Add the chicken, buttermilk, and hot sauce.
  5. Place the chicken in the refrigerator overnight.
  6. Mix the seasonings.
  7. Remove one tablespoon of seasoning and save it for later.
  8. Add the season into the flour, cornstarch, and baking
    powder.  I mix it together with a whisk.
  9. Remove the chicken one piece at a time from the buttermilk.
  10. Flour each piece of chicken in every crease of the chicken.
  11. Leave it to rest on a large baking sheet.  Place
    chicken in the refrigerator if possible.
  12. After 15 minutes, flour the chicken again.
  13. Allow the oil to heat to 375 degrees. The temperature
    will drop as soon as you add the chicken.
  14. Cook chicken about 15 minutes or until golden brown.
  15. Remove the chicken with tongs on to a large baking sheet
    that has been lined with paper towels.
  16. Season the chicken as soon as it comes out of the oven with
    the remaining tablespoon of seasoning mixture.
  17. Serve hot and with honey, if you want a real treat!

Base Recipe adapted from this SITE

Most Amazing Filipino Chicken Adobo Recipe

Ingredients

  • 1.5 lb / 750g chicken thigh fillets , boneless and skinless (4 to 6 pieces)
  • 6 garlic cloves
  • 1/3 cup soy sauce (ordinary all purpose soy sauce, not light or dark soy sauce)
  • 1/3 cup + 2 tbsp white vinegar
  • 3 dried bay leaves (or 4 fresh)
  • 3 tbsp cooking oil
  • 1 small brown onion , diced
  • 1 1/2 cups water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper
  • 2 shallots/scallions , sliced

Instructions

  1. Combine the chicken with 3 garlic cloves (minced), soy sauce, vinegar and bay leaves in a bowl. Marinate for at least 20 minutes, or up to overnight.
  2. Heat 1 tbsp oil in a fry pan over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from the fry pan and set aside.
  3. Heat the remaining 2 tbsp oil, then add the garlic and onion and sauté until the onion is golden and translucent (2 minutes).
  4. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high.
  5. Simmer for 5 minutes, then add the chicken back in, top side down (ie the smooth side should face down). Leave to simmer uncovered for 20 to 25 minutes (no need to stir) until the sauce reduces down to a thick jam-like syrup and when you turn the chicken over, it is glazed (note – it will thicken slightly as it rests).
  6. If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
  7. Set aside to rest for 5 minutes, then serve, garnished with shallots/scallions.

This article and recipe adapted from this site

Jingle Bell Bites (holiday Shortbread Cookies)



Ingredients

  • 1/2 cup unsalted butter , at room temperature (plus more to
    butter the pan)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon almond or vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 teaspoons Christmas colored nonpareils

Instructions

  1. Preheat the oven to 325 degrees F. Butter the bottom and
    sides of an 8×8-inch pan, then line with parchment paper, pressing the sides
    and corners to stick.
  2. In a large mixing bowl, beat the butter, sugar and extract
    at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on
    low speed until a dough forms. It will be crumbly for a while, but keep
    beating. Stir in the nonpareils until evenly distributed.
  3. Transfer the dough to the lined pan and press evenly into
    the bottom. Use the parchment paper to lift the dough from the pan and transfer
    to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter
    works well). Place the squares 1/2-inch apart on an ungreased baking sheet;
    discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin
    to brown.
  4. Recipe Source: Adapted from Land O Lakes

Read Full Recipe —> Click Here

White Barbecue Chicken

INGREDIENTS

  • 4 cups White Barbecue Sauce, see recipe here
  • 4 large skin-on, bone-in chicken breasts (ours were almost a
    pound each)
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Prepare a double batch of the White Barbecue Sauce, recipe
    here. Use two cups as the marinade and reserve one cup to cook the chicken and
    one cup to serve on the side.
  2. Place the four breasts in a gallon zip lock bag with two
    cups of the White Barbecue Sauce and marinate four hours or overnight.
  3. Heat grill to high.
  4. Remove chicken from bag and discard marinade. Rinse the
    chicken and pat dry with paper towels.
  5. Brush three tablespoons of olive oil over the skin and
    sprinkle with the salt and pepper.
  6. Place skin down on the hot grill and cook two to three
    minutes just to give grill marks. Brush the back side with the remaining oil
    and flip. Cook two minutes.
  7. Move the chicken to an upper rack or a cooler side of the
    grill, skin up and lower the temperature to medium. The internal grill heat
    with cover closed should hover around 425 degrees F.
  8. Take the one cup of White Barbecue Sauce and brush a small
    amount onto the tops of the breasts. Cover grill and wait five minutes. Brush
    again and again close the lid and time five minutes.
  9. Do this one more time. (Each time you do this, the sauce
    cooks into the chicken and eventually the tops get crispy and caramelized.)
  10. After the final sauce goes on, cover the grill and cook
    another 10-20 minutes or until the internal temperature reaches 155 degrees F,
    using a probe thermometer. Total cooking time should be about 30 minutes but
    your time may vary based on the size of the breast.
  11. Remove to a platter, brush a little of the remaining sauce
    on top and let rest five minutes.
  12. Serve with the reserved cup of White Barbecue Sauce.



This Recipe adapted from >>>> Click Here

Keto Chicken Cheese Bake

INGREDIENTS
  • 1 pound bacon
  • 8 ounce package cream cheese
  • ½ cup grated Parmesan cheese
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1/3 cup avocado mayonnaise
  • 1 cup heavy cream
  • ½ teaspoon hot sauce, we used Cholula
  • 1 teaspoon dry mustard
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 store bought cooked rotisserie chicken, meat removed
    and chopped into bite sized pieces
  • 1 ½ cups red onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 1 tablespoon fresh garlic, minced
  • 8 ounces baby spinach
  • 2 cups mozzarella cheese, shredded


INSTRUCTIONS
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, cook bacon to crisp, remove to paper
    towels and reserve three tablespoons of bacon fat.
  3. While the bacon is cooking, in a medium sauce pan, place
    cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream,
    hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  4. Cook over medium heat and stir with a wooden spoon until
    creamy.
  5. Crumble bacon and add to the cream mixture.
  6. Clean skillet and add two tablespoons of the bacon fat and
    saute onions over medium high heat for three minutes.
  7. Add the remaining tablespoon of bacon fat and add the
    mushrooms and saute for five minutes.
  8. Add the garlic and spinach and toss to coat the spinach and
    cook until wilted, about two minutes.
  9. Add the cream mixture and cooked chicken and heat then pour
    into an 8X12 inch casserole dish.
  10. Sprinkle on the two cups of mozzarella cheese and bake for
    20 minutes.
  11. Place under the broiler and brown, 1-2 minutes.
  12. Let sit ten minutes to set up and serve 10 portions.
  13. There will be a little liquid on the bottom which will
    eventually absorb into the mixture. We spooned a little over each portion.

Base Recipe adapted from this SITE

Best Instant Pot Garlic Parmesan Chicken

INGREDIENTS
  • 2 Tbsp butter
  • 1 small yellow onion, diced
  • 4 large garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 8 oz sliced mushrooms (optional)
  • 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
  • 1 cup half and half
  • 2 Tbsp flour
  • 1/2 cup parmesan cheese
  • 3 oz coarsely chopped spinach
  • Salt and freshly ground pepper

To make with pasta:
  • 10 ounces uncooked fettuccine noodles or linguine noodles
  • 3 cups water

INSTRUCTIONS

  1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
  2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
  4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
  5. Serve sauce (and optional pasta) with the chicken.

This article and recipe adapted from this site

Toll House Chocolate Chip Pie



Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room
    temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for
    serving)

Instructions
  1. Preheat the oven to 325 degrees. Line a deep dish pie plate
    with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light
    and foamy. Add the flour and both sugars to the bowl and mix again until
    combined. Then add the softened butter and mix one more time until completely
    mixed.
  3. Stir in chocolate chips and walnuts and mix until the
    chocolate and nuts are evenly mixed throughout the batter. Spoon the batter
    into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted
    halfway between the edge and the center of the pie comes out clean. Cool on
    wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.



Base Recipe adapted from this SITE

Reeses Copycat Peanut butter Balls



Ingredients

  • 1 1/2 cups peanut butter
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons melted butter
  • 1 (12 ounce) package chocolate chips
  • 1 Tablespoon melted butter

Instructions

  1. Mix the peanut butter, powdered sugar and the 2 Tablespoons
    melted butter together until it is all combined.
  2. Form into 1″ balls.
  3. Place them in the refrigerator, for 45-50 minutes.
  4. Melt the chocolate chips and the 1 Tablespoon of butter
    together by placing them in a micro wave safe bowl, melt in 30 second
    increments on POWER LEVEL 5 until the chocolate is melted and mixes well.
  5. Dip the peanut butter balls into the chocolate, I like using
    a fork so that the extra chocolate falls off.
  6. Place the easy dipped peanut butter balls onto a piece of
    waxed paper.
  7. Allow the chocolate to set up. You can place them in the
    refrigerator in an airtight container to store.
  8. They store well for 2-3 weeks.
  9. I ALWAYS USE TOP QUALITY INGREDIENTS! Like C & H powdered
    sugar, Jiff Peanut Butter and Good Quality Chocolate!

Read Full Recipe —> Click Here

Chicken Scampi with Garlic Parmesan Rice



INGREDIENTS:

  • 1 lb. chicken tenderloins
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 stick butter (1/2 cup)
  • 2 tablespoons minced garlic*
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup fresh grated parmesan cheese

INSTRUCTIONS:

  1.  Season chicken with salt and pepper to taste and garlic
    powder. Heat olive oil over medium
  2. heat in a large nonstick skillet. Sauté chicken tenderloins
    until nicely browned and just
  3. cooked through. Remove chicken from skillet, cover chicken
    then set aside.
  4.  Add butter, garlic, pepper flakes and 1/2 teaspoon of
    salt to the skillet then sauté garlic for 3
  5. minutes (do not let the garlic burn or become too brown).
  6.  Increase skillet temperature to medium-high then add
    white wine. Stir vigorously with a
  7. wooden spoon to emulsify the wine into the butter. Cook and
    stir for approximately 5 minutes
  8. or until mixture is reduced by half. Remove and set aside 2
    tablespoons of pan sauce to use
  9. later.
  10.  Add rice to skillet with remaining butter sauce then stir
    and cook for 3-4 minutes or until rice
  11. starts to brown just a little. Add chicken broth and
    remaining 1 teaspoon of salt. Bring mixture
  12. to a low boil then reduce heat to medium-low, cover pan then
    cook for 20 minutes or until rice
  13. is tender. Stir once or twice the first 15 minutes of
    cooking but not more than that.
  14.  Sprinkle parmesan over rice then arrange chicken tenders
    in skillet over rice. Drizzle
  15. reserved 2 tablespoons of pan sauce over chicken tenders.
    Cover, remove from heat then let
  16. stand for 5 minutes. Garnish dish with more parmesan and
    chopped fresh parsley if desired.

Read Full Recipe —> Click Here

Slow Cooker Smothered Pork Chops

INGREDIENTS
  • 4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side
  • 4 slices bacon, cut into small pieces
  • 2 tablespoons canola oil
  • 1 large yellow onion, cut into 1/2 inch thick slices
  • 1/4 cup water
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 3 cups low-sodium chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 tablespoon corn starch
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried parsley


DIRECTIONS
  1. Pat the pork chops dry with paper towels, then season both sides with salt and pepper.
  2. Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later.
  3. There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or vegetable oil and increase the heat to high. If there’s more than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons. Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned. Transfer the browned pork chops to the slow cooker. 
  4. Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon. Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan. Add in garlic and cook for another minute. Pour this mixture over the pork chops.
  5. To the skillet combine chicken stock, worcestershire sauce and brown sugar and bring to a boil. Pour over pork chops. Add bay leave to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender.
  6. Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil to keep warm while you make the sauce.
  7. Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender, and add in 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium high heat.
  8. In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly. Stir in the vinegar, add in the bacon, and season with salt and pepper to taste.
  9. To serve: Place a pork chop atop fluffy cooked rice or egg noodles, spoon gravy over the pork chop and sprinkle with parsley.

Base Recipe adapted from site

Cheesecake Factory original Cheesecake Copycat Recipe



Ingredients 
Cheesecake crust: 
  • 1 cup  graham cracker
    crumbs
  • 1/4 cup  almonds  (finely chopped)
  • 1/4 cup  walnuts  (finely chopped)
  • 2 tablespoons  white
    granulated sugar
  • 1 teaspoon  cinnamon
  • 1 stick  unsalted
    butter  (melted)

Cheesecake filling: 
  • 6 packages  8 ounces
    each full fat cream cheese  (room
    temperature)
  • 2 cups  white
    granulated sugar
  • 5  large eggs  (room temperature)
  • 16 ounces  full fat
    sour cream  (room temperature)
  • 1/4 cup  all purpose
    flour
  • 2 tablespoons 
    cornstarch
  • 1 tablespoon  vanilla
    extract

Topping: 
  • 2 cups  full fat sour
    cream
  • 1/4 cup  white
    granulated sugar

Instructions 
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the
    oven.

Cheesecake crust: 

  1. Finely chop the nuts or add the to a food processor.
  2. Add all the ingredients to a large bowl and stir until well
    combined.
  3. Press the mixture into a 10 1/2 inch buttered springform
    pan. Using a measuring cup, press the crust and try to line the sides about to
    the middle of the pan edges, set aside.
  4. Refrigerate for at least 20 minutes.

Cheesecake Filling: 
  1. Make sure all the ingredients are at room temperature before
    your begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand
    mixer, beat the cream cheese until light and fluffy on medium-low speed.
  3. Add the sugar a little at a time and continue beating until
    well combined and creamy.
  4. Add the eggs one at a time and beat after each addition
    until well combined.
  5. Mix cornstarch with flour and add to the batter, whisk until
    fully combined. Careful not to over-mix. 
  6. Add vanilla extract.
  7. Add the sour cream and beat well, stopping to scrape the
    sides and bottom of the bowl.
  8. Pour cheesecake batter into the prepared springform pan.

Bake: 
  1. Read the post for “water bath” tips if you want to
    bake the cheesecake using a “water bath”.
  2. Bake in the preheated oven for one hour and 15 minutes.
  3. Try not to open the door to the oven. At the 60 minute mark
    check on the cheesecake if its done. A small area in the center should wobble
    slightly and the edges should be puffed and light golden brown. 
  4. Turn oven off and prop open oven door and leave the
    cheesecake to cool in oven for one hour.

Chill: 
  1. After one hour, remove from oven and place on a cooling rack
    for about 2 hours, until the cheesecake is cool enough to be transferred to the
    refrigerator.
  2. In a medium bowl, whisk together on medium-low speed sour
    cream and sugar until creamy and fully combined. Taste and add more sugar if
    needed. 
  3. Spread the topping over the cool cheesecake using an offset
    spatula.
  4. Transfer to the refrigerator and chill for 24 hours.

Read Full Recipe —> Click Here

Blueberry Cheesecake Dessert Recipe



Ingredients

  • 12 graham crackers, about 1 2/3
    cups of graham cracker crumbs
  • 1/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 16 oz (two 8 oz packages) cream
    cheese, softened
  • 4 eggs, beaten
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 21 oz can blueberry pie filling
  • 8 oz tub Cool Whip (about 3 cups)

Instructions

  1. Crush the graham crackers.
  2. Stir in the melted butter and 1/2
    cup of granulated sugar.
  3. Press into 9×13 inch pan.
  4. Beat the cream cheese until
    smooth.
  5. Add the beaten eggs, sugar, and
    vanilla. Mix well.
  6. Pour the cream cheese mixture over
    crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to
    touch).
  7. Cool and top with blueberry pie
    filling and whipped cream or whipped topping.

Read Full Recipe —> Click Here

Sun-dried tomato Pasta with Chicken and Creamy Mozzarella Sauce



Ingredients 
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup
    milk)
  • 1 cup mozzarella cheese , shredded (do not use fresh
    Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown
    rice pasta)
  • 1 tablespoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water or more
  • 1/4 teaspoon salt to taste

Instructions

  1. In a large skillet, sauté garlic and sun-dried tomatoes
    (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried
    tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
  2. Remove the sun-dried tomatoes from the skillet, leaving the
    olive oil.  
  3. Add sliced chicken (salted and lightly covered in paprika
    for color) and cook on high heat for 1 minute on each side. Remove from heat. 
  4. Cook pasta according to package instructions.    Reserve some cooked pasta water. Drain the
    pasta. 
  5. Slice sun-dried tomatoes into smaller pieces and add them
    back to the skillet with chicken.   
  6. To make creamy pasta sauce, add half-and-half (see substitution
    for half-and-half in the Recipe Notes section below) and Mozzarella cheese to
    the skillet, and bring to a gentle boil. 
  7. Immediately reduce to simmer and cook, constantly stirring,
    until all cheese melts and creamy sauce forms. 
  8. Add cooked and drained pasta to the skillet with the cream
    sauce, and stir to combine. 
  9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red
    pepper flakes. Stir to combine. 
  10. If the creamy sauce is too thick: Add about 1/2 cup of
    reserved cooked pasta water to the skillet to thin it out.   Do not add all of pasta water at once – you
    might need less or more of it. 
  11. Season the chicken pasta with salt and more red pepper
    flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors
    to combine. 
  12. Note: Make sure to salt the dish just enough to bring out of
    the flavors of basil and sun-dried tomatoes. 

This Recipe adapted from >>>> Click Here

No-bake Caramel Macchiato Cheesecake



Ingredients

Crust:

  • 14 ounces vanilla sandwich cookies such as golden Oreos
  • 7 tablespoons unsalted butter melted
  • 1/4 teaspoon salt

Filling:

  • 2 ounces white chocolate finely chopped
  • 1/4 cup heavy cream at room temperature
  • 2 tablespoons + 1 teaspoon espresso powder
  • 3 8-ounce packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1/8 teaspoon salt
  • 1/2 cup caramel sauce at room temperature (can use
    store-bought or homemade)

Topping:

  • 1/2 cup heavy cream chilled*
  • 1/4 cup powdered sugar
  • extra caramel sauce for serving

Instructions

Crust:

  1. Lightly spray a 9-inch springform pan with cooking spray,
    then dab with a paper towel. Set pan aside.
  2. Place the cookies in the bowl of a food processor and
    process until they’re fine crumbs. Combine the crumbs, melted butter, and salt
    in a medium mixing bowl and mix until well combined. Pour into the prepared pan
    and press into an even layer on the bottom and part way up the sides. Freeze
    crust while you proceed with the recipe.

Filling:

  1. Place the white chocolate in a microwave-safe bowl. With
    microwave set to 50 percent power, heat the chocolate in 15-second intervals, stirring
    after each interval, until chocolate is melted and smooth. Set aside to cool
    for several minutes before proceeding.
  2. Combine the heavy cream and espresso powder in a small bowl
    and stir to dissolve espresso powder. Set aside.
  3. Place the cream cheese in a medium mixing bowl and beat with
    an electric mixer set to medium-high until cream cheese is light and fluffy, 2
    to 3 minutes. Gradually beat in the granulated sugar, stopping to scrape the
    sides and bottom of the bowl as necessary. Beat in the melted white chocolate,
    vanilla bean paste and salt followed by the heavy cream-espresso powder
    mixture. Turn mixer to high and beat for 2 minutes. 
  4. Pour one third of the filling into the prepared crust. Top
    with the caramel sauce and use a kitchen knife to swirl the sauce into the
    cheesecake. Top with remaining filling and smooth the top with a rubber
    spatula. Freeze cheesecake while you make the topping.

Topping:

  1. Place the bowl of a stand mixer and the whisk attachment in
    the refrigerator for 10 minutes. Pour the heavy cream into the chilled bowl and
    beat on medium-high speed until soft peaks form. Gradually add the powdered
    sugar, then beat on high until the whipped cream holds stiff peaks. Spread the
    whipped cream over the cheesecake and drizzle with caramel sauce. If desired,
    pipe some of the topping around the edge of the cheesecake using a large star
    tip. Cover the cake with foil and refrigerate for 4 hours, or overnight, to
    set.
  2. Allow the cheesecake to sit at room temperature for 10 or 15
    minutes before slicing. To slice your cheesecake, run a knife between the cake
    and the pan, then release. If you can’t detach the pan from the cake with just
    that method, run hot water on the outside of the pan, then try again. Drizzle
    additional caramel sauce over the top of each slice of cheesecake before
    serving.


Read Full Recipe —> Click Here

Easy Cherry Bread Recipe

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract (or almond extract)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries* (10 ounces each)

Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the sugar, milk, oil, egg
    and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add
    the dry ingredients to the wet ingredients and stir until just combined.
  3. Drain the maraschino cherries, reserving the juice for the
    glaze. Coarsely chop the cherries in a food processor or with a knife. Gently
    fold the cherries into the batter.
  4. Pour the bread batter into a greased 9″x5″ bread
    pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center
    of the bread should come out clean. Allow the bread to cool for 10 minutes,
    then remove the bread to a wire rack to cool completely.
  5. To make the glaze, combine the powdered sugar, melted
    butter, cherry juice and almond extract in a small bowl. Mix until it is
    smooth.
  6. Once the bread is cool, spread the glaze on top of the
    bread. Slice and serve. Freezes well!



This Recipe adapted from >>>> Click Here

Creamy Spinach Chicken

INGREDIENTS

  • 1 lb chicken breasts thinly sliced
  • 8 oz fresh spinach
  • 1 cup Monterey Jack cheese grated

CREAMY SAUCE

  • 1/2 cup mayo
  • 1/2 cup parmesan cheese grated
  • 1/2 cup sour cream
  • 1/2 tsp ground black pepper
  • 1 tsp garlic salt

INSTRUCTIONS

  1. Preheat oven to 500°F. Lightly spray a 13 by 9-inch baking pan with cooking spray.
  2. Pack the fresh spinach onto the bottom of the baking dish and top with uncooked chicken breasts.
  3. Spread the creamy sauce mixture evenly over the top and sprinkle 1 cup of grated cheese over the top.
  4. Bake in the preheated oven for 18-20 minutes or until spinach shrinks and chicken breasts cook thoroughly.

This article adapted from this site

Baked Chicken Tacos



Ingredients

  • 6 Extra Thin Corn Tortillas, I used Mission
  • 6 oz Cooked Chicken Breast, chopped or shredded (or your
    choice of filling)
  • 1/2 C (56g) Shredded Cheddar , or your choice of cheese

Instructions

  1. Preheat the oven to 400F.
  2. Wrap the tortillas in a slightly damp paper towel and
    microwave for 45-60 seconds, flipping halfway through. (This will make the
    tortillas easier to fold.)
  3. Add the chicken and peppers (or your choice of filling) to
    one half of each tortilla. Top with cheese before folding over. Gently press
    down to seal each taco. (If you notice any tearing in the tortillas, you need
    to microwave the tortillas for another 15-30 seconds.)
  4. Place a baking sheet or flat surface with a bit of weight on
    top of the tacos to press them down. This prevents the tacos from opening
    during baking and helps the cheese fully seal the tacos so they stick together
    after baking.
  5. Bake for 8-12 minutes or until the tortillas are golden
    brown. Be careful not to burn. (If you’re having trouble getting them crisp,
    remove the second baking sheet towards the end of cooking since the tacos will
    be sealed by then. And using a baking sheet instead of a wire rack on the bottom
    will take a bit longer.)

This article and recipe adapted from this site

Chocolate Chip Pie

INGREDIENTS

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

This article adapted from this site

Creamy Bacon Chicken



Ingredients

  • 6 strips bacon cut into small pieces
  • 2 large chicken breasts cut in half lengthwise
  • Flour for dredging
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 cup heavy/whipping cream

Instructions

  1. Cut the bacon up and add it to a skillet (I use kitchen
    shears to make this job quick). Fry it over medium-high heat until crispy
    (about 10 mins). Once the bacon is done, take it out of the pan and set it
    aside. Leave the bacon fat in the pan.
  2. Meanwhile, prep your chicken (cut it in half lengthwise so
    you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper
    and then coat them in the flour.
  3. Add the chicken to the skillet and cook it in the remaining
    bacon fat over medium-high heat for 4-5 minutes/side or until it’s golden. If
    it starts to splatter a lot, reduce the heat. Once the chicken is browned, take
    it out of the pan and set it aside.
  4. Add the chicken broth, lemon juice, and butter to the pan.
    Let it bubble until it’s reduced by half (about 3-4 minutes) 
  5. Stir in the cream and once it starts to bubble, add the
    chicken and bacon back into the pan. Cook for another 5 minutes or so until the
    chicken is fully cooked through and the sauce has reduced to your liking.

This article and recipe adapted from this site

Luxury Blueberry Oatmeal Crumble Bars

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

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

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

Base Recipe adapted from this SITE

Almond butter Cookies



INGREDIENTS 
  • 2 tablespoons hot water
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup creamy almond butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup almonds, chopped
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 cups sliced honey roasted almonds, finely chopped

INSTRUCTIONS

  1. Preheat oven to 375 degrees
  2. In a small bowl, whisk together hot water, baking soda, and
    salt; set aside 
  3. In a large mixing bowl, using a handheld mixer on medium
    speed, cream together butter, almond butter, brown sugar, and granulated sugar
    until light and fluffy, 3-4 minutes. mix in baking soda mixture until combined.
    Mix in chopped almonds.
  4. Add eggs, one at a time, mixing after each addition just
    until incorporated. Stir in vanilla and almond extracts.
  5. Gradually add flour, mixing just until combined.
  6. Scoop out the dough, using a medium cookie scoop, and place
    2 inches apart on ungreased baking sheets. Do not flatten. Roll cookies in the
    chopped honey roasted almonds. Set a cookie sheet in the refrigerator for 10
    minutes. Refrigerate cookie dough in between scooping dough.
  7. Bake in the preheated oven until edges are golden, 10-12
    minutes, rotating baking sheet halfway through baking. Cool on cookie sheets
    1-2 minutes then remove to a wire rack and cool completely.

Read Full Recipe —> Click Here

Healthy Chicken Enchiladas

INGREDIENTS

  • 1 tablespoon olive oil 
  • 1 onion, finely diced 
  • 6 chicken thigh fillets, sliced into strips 
  • 2 cloves of garlic, chopped 
  • 1 tablespoon cumin 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon smoked paprika 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 tablespoon apple cider vinegar 
  • 300ml tomato puree /passata 
  • 1 cup chicken stock (or vegetable stock) 
  • 1 can black beans, drained and rinsed 
  • 1/2 cup frozen corn 
  • 8 tortillas 
  • 1/2 cup sour cream 
  • 1/2 cup cheese, grated (any variety)

INSTRUCTIONS

  1. Preheat Oven to 180’C / 350’F. Prep a large baking tray by
    rubbing a little olive oil on the base (you can use parchment paper to  make clean up easier). 
  2. Heat up a large pot on the stove top. Add olive oil and
    diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt
    and pepper. Fry until juices have evaporated and chicken starts to brown. 
  3. Add cumin, oregano, smoked paprika, garlic. Fry for around
    one minutes, stiring to coat chicken evenly with spices. 
  4. Pour in stock, tomato puree, beans and corn. Cover pot and
    allow to simmer on medium for 10-15 minutes until chicken is tender and sauce
    has thickened slightly. Remove from heat. Use a colander to drain the sauce
    from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE
    AWAY. 
  5. Soften your tortillas by wrapping in foil and heating in the
    oven for a couple minutes. This makes them easier to work with. 
  6. Spread a teaspoon sour cream on each tortilla and spoon
    chicken and bean filling on top along the center. Roll up your tortilla and
    place seam side down in your baking tray. Repeat until all 8 tortillas are
    done. 
  7. Spoon strained enchilada sauce over the rolled tortillas and
    top with grated cheese. 
  8. Bake in the oven for 25 minutes until golden and serve.



Read Full Recipe —> Click Here

Chicken Avocado Salad Roll Ups

Ingredients

  • 2 cups shredded chicken
  • 1 ripe avocado- mashed
  • 2–4 tablespoons plain Greek yogurt (start with 2 and add
    more if the salad seems to dry)
  • 1 ½–2 tablespoons lime juice
  • 2 tablespoons finely diced red onion
  • 2 green onion-sliced
  • Freshly ground black pepper- to taste
  • ¼ teaspoon salt (or more to taste)
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon fresh cilantro or parsley- chopped
  • ½ cup shredded Cheddar cheese
  • 5–6 Tortillas (8 or 10 inch diameter)

Instructions

  1. NOTES: I had enough filling for 5 tortillas (10 inch
    diameter). You can use 6 (8 inch) tortillas.
  2. In a large bowl combine all ingredients for Chicken Avocado
    salad. Stir until evenly blended.
  3. Spread the mixture over tortilla and roll up tightly. Repeat
    with remaining salad.
  4. Slice with serrated knife into ½ inch slices. You can slice
    them immediately or refrigerate until firm (about 30 mins). It’s easier to
    slice when chilled.



Read Full Recipe —> Click Here

The Best Chocolate Layer Cake

Ingredients
For Cake:

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs room temperature
  • 3/4 cup buttermilk
  • 1/4 cup plain greek yogurt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract

For Frosting:

  • 1 cup unsalted butter softened
  • 6 ounces cream cheese softened
  • 1 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • pinch salt
  • 5-6 cups powdered sugar
  • 5 tablespoons milk

Instructions

  1. Preheat oven to 350. Grease and flour 2 9-inch round cake
    pans.
  2. In the bowl of your stand mixer, add the flour, sugar, cocoa
    powder, baking soda, baking powder, and salt. Whisk to combine.
  3. Add the eggs, greek yogurt, buttermilk, water, oil, and
    vanilla. Beat for 2 minutes (using the paddle attachment) or until ingredients
    are well combined.
  4. Divide batter evenly amongst the 2 cake pans.
  5. Bake for 25-30 minutes or until a toothpick goes in the
    center and comes out clean.
  6. Place on cooling rack and let cool for 10 minutes. After 10
    minutes turn out the cakes onto the cooling rack and let them cool completely
    before frosting.
  7. Frosting
  8. In a large bowl, or the bowl of a stand mixer fitted with
    the paddle attachment, add the cream cheese and butter. Beat on high speed for
    2 minutes or until light and fluffy.
  9. Add the cocoa powder, vanilla, and salt. Mix until combined.
  10. With the mixer speed on low gradually add the powdered
    sugar. Once the powdered sugar has been added, add the milk. If the frosting is
    too thick, gradually add more milk 1 tablespoon at a time. You want the
    frosting to be thick, but a spreadable consistency.
  11. Frost the cake by adding a generous frosting layer between
    the 2 layers of cake. Spread frosting along the top and sides of the cake.
    Decorate as desired.
  12. Refrigerate for 30 minutes-1 hour before serving (this helps
    the frosting set and firm up a bit). But not necessary! You can serve
    immediately if you’d like.





Read Full Recipe —> Click Here

Easy Slow Cooker Taco Pasta

Ingredients

  • 1 pound lean ground beef
  • salt and pepper
  • 1 bell pepper chopped
  • 15 ounce can crushed tomatoes
  • 1 cup jarred salsa I used mild
  • 15 ounce can corn drained
  • 3 tablespoons taco seasoning I use this easy recipe
  • 2 ½ cups water or low sodium chicken broth I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups
  • 12 ounces shell pasta shapes whole grain or white
  • 1 cup shredded cheddar cheese

Instructions

  1. Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
  2. Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
  3. Cook on low for 5-6 hours or high for 2-3 hours.
  4. Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
  5. Stir in the cheddar cheese and serve.

This article and recipe adapted from this site

Blueberry Breakfast Cake



Ingredients

  • ½ cup unsalted butter, room temperature 
  • Zest from 1 lemon (no white pith!)
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus 2 tablespoons
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh ripe blueberries, picked over, rinsed and dried
  • ½ cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 325°F.  
  2. Lightly grease and flour an 8-inch springform pan. Set
    aside.
  3. Set aside ⅓ cup of blueberries to put on top of batter
    before baking, if desired. In a medium mixing bowl, toss the remaining
    blueberries with 2 tablespoons flour and set aside. Make sure your berries are
    dry. 
  4. In a small bowl combine 2 cups of flour, salt, and baking
    powder. 
  5. In the bowl of a stand mixer combine the butter, lemon zest
    and ¾ cup of sugar. Beat for several minutes, scraping down the sides as
    needed, until light and fluffy. 
  6. Beat in the egg and vanilla just until incorporated.
  7. Add ⅓ of the flour mixture to the creamed butter and sugar.
    Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth.
    Repeat adding 1/2 of the remaining flour, then ½ of the remaining buttermilk
    until both are incorporated, repeat one more time. Remove the bowl from the
    mixer. The batter will be very thick. 
  8. Gently fold in the floured blueberries and any extra flour
    into the batter using a rubber spatula. Take care not to rupture the
    blueberries. 
  9. Scoop the batter into the prepared pan and spread evenly.
    Scatter the remaining 1/3 cup of blueberries on top. Sprinkle with the coarse
    sugar. Bake in a 325°F preheated oven for 50-60 minutes or until the top is
    lightly browned and a toothpick inserted in the center comes out almost clean. 
  10. Allow the cake to rest for 30-minutes before removing the
    sides of the pan. Serve warm or at room temperature. Refrigerate leftovers for
    longer storage. The warm cake will crumble a little more than a cooled cake but
    it’s absolutely delicious.

This Recipe adapted from >>>> Click Here

Easy No-bake Chocolate Cheesecake

INGREDIENTS

CRUST:

  •  7 ounces (about 2 cups) chocolate graham cracker crumbs

  •  1 tablespoon granulated sugar

  •  7 tablespoons butter, melted

CHEESECAKE:

  •  3 packages (8 ounces each) cream cheese, softened to room temperature

  •  1 1/2 cups (6 ounces) powdered sugar

  •  1/4 cup sour cream

  •  1 teaspoon vanilla extract

  •  1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)

INSTRUCTIONS

  1. For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

  2. For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.

  3. Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).

  4. Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.

  5. For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).

This article and recipe adapted from this site

Four Ingredient Funfetti Cake Batter Dip



INGREDIENTS 
  • 8 oz cream cheese, softened to room temperature
  • 8 oz whipped topping, thawed (cool whip)
  • 1/3 – 2/3 cup milk, (start at 1/3 and go from there)
  • 1 box Funfetti cake mix, (unprepared)
  • sprinkles, for garnishing

INSTRUCTIONS

  1. Add whipped topping and cream cheese to a large mixing bowl
    and beat with a hand mixer until smooth and creamy. 
  2. Add cake mix and 1/3 cup milk and stir with a wooden spoon
    until combined. Dip will be very thick, so add more milk, a little at a time,
    until you get to your desired consistency. 
    I used about 2/3 cup for my dip.
  3. Serve garnished with sprinkles and whatever dippers you
    prefer.  Graham crackers, animal
    crackers, vanilla wafers, pretzels, fresh fruit, etc.

Read Full Recipe —> Click Here

Best Chicken Salad Recipe



Ingredients

  • 2 large boneless ,skinless chicken breasts cooked in lightly
    salted water then chilled in the fridge and diced, about 4 cups (for the best
    texture, avoid canned chicken)
  • 1 cup chopped celery
  • 1 1/2 cups halved seedless red grapes
  • 3 green onions ,chopped
  • 1 cup mayonnaise (for a healthier choice use Avocado Oil
    Mayonnaise)
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place the diced chicken, celery, green onions and grapes in
    a large mixing bowl and stir to combine.
  2. In a medium-sized bowl, add the remaining ingredients to
    make the sauce and stir to combine. Pour the mayo sauce over the chicken salad
    and stir to combine and thoroughly coat the salad.
  3. Cover and chill in the fridge for at least 4 hours before
    serving.
  4. Serve on sandwiches, croissants or in wraps with some
    lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato
    and avocado.

This Recipe adapted from >>>> Click Here

Spinach and Chicken Enchiladas



Ingredients

  • 2 cups Enchilada Sauce
  • 3 ounce fresh baby spinach
  • 15 ounce can black beans , drained and rinsed
  • 3/4 cup frozen corn kernels thawed
  • 1 1/2 cups shredded chicken , **see note
  • 1/3 cup cilantro , coarsely chopped
  • 2 teaspoon cumin
  • 4 cups Mexican cheese blend , shredded
  • 8 medium whole wheat tortillas
  • 1 cup sour cream

Instructions

  1. Heat 1 tablespoon extra virgin olive oil in a medium
    skillet. Add spinach and continue to toss until it wilts and reduces
    (approximately 1 minute). Remove and spoon ingredients to a large mixing bowl.
  2. Add black beans through cumin to wilted spinach. Add 3 cups
    shredded Mexican cheese blend.
  3. Preheat oven to 375 degrees and set up a work area to roll
    your enchiladas. These work best in a baking dish with high sides that they
    will fit snugly into. This recipe makes 8, however they are plump suckers, so a
    regular 9×13 baking dish will only hold 6. I suggest working out the logistics
    before you start rolling.
  4. Spoon a very small amount of sauce into the bottom of each
    baking dish to prevent sticking. Just enough to lightly cover the surface. Lay
    out a medium whole wheat tortilla on your work surface. Measure out
    approximately 1/2-3/4 cup filling. Enough to make it a stuffed enchilada, but
    little enough that you will be able to roll it with both ends overlapping to
    secure it.
  5. Continue with remaining tortillas, fitting them snugly into
    the baking dish(s) of choice. Evenly pour sauce over the tops. Any exposed
    tortilla will get brittle and dried out while cooking. Depending on the size
    you may not need all of the sauce. You want enough to cover, but not to pool at
    the bottom.
  6. Top enchiladas with remaining 1 cup of shredded Mexican
    cheese blend. Place in oven for 20 minutes.
  7. Remove and allow to cool for 3-5 minutes before using a
    large spatula to serve. Top with a dollop of sour cream. Enjoy!
  8. If you’ve tried this recipe, please come back and let us
    know how it was!

This article and recipe adapted from this site

Luxury Chocolate Mousse




 Ingredients

  • 3 tablespoons unsalted butter
  • 6 ounces semisweet chocolate, best quality
  • 3 large eggs, yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup heavy cream, cold
  • 1/2 teaspoon vanilla extract

FOR SERVING

  • 1/2 cup heavy cream, cold
  • 2 teaspoons sugar
  • Chocolate shavings

Instructions

  1.  

    Place the butter in a medium microwave-safe bowl. Break the
    chocolate into small pieces directly into the bowl. Microwave it in 20-second
    intervals, stirring between each bout of heat, until the chocolate is about 75%
    melted. Stir, allowing the residual heat in the bowl to melt the chocolate
    completely. (Alternatively, place the chocolate and butter in a heatproof bowl
    and place over a saucepan containing about 1 inch of barely simmering water.
    Stir with a wooden spoon until the chocolate is melted and the mixture is
    smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one
    at a time, mixing until smooth after each addition. Set aside.

  2. In the bowl of a stand mixer or electric hand mixer, beat
    the egg whites on medium-high speed until foamy. Add the cream of tartar and
    beat until soft peaks form (the peaks should be just starting to hold, and will
    melt back into themselves after a second). Gradually beat in 1/4 cup of the
    sugar and continue beating until stiff peaks form (the peaks will stand
    straight up when the beaters are lifted from the mixture). Using a large rubber
    spatula, fold the egg white mixture into the chocolate mixture until uniform.
    Set aside.
  3. In another bowl, beat the heavy cream on medium-high speed
    until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the
    vanilla and continue beating until the cream holds medium peaks (when you lift
    the beaters or whisk out of the bowl, the peaks will slightly droop down, but
    they won’t lose their shape entirely). Fold the whipped cream into the
    chocolate mixture. Be sure it is fully incorporated but don’t mix any more than
    necessary. Divide the mousse between 6 individual glasses, cover, and chill
    until set, at least 2 hours.
  4. Up to a few hours before serving, whip the cream until it
    begins to thicken up. Add the sugar and whip to medium peaks. Dollop the
    whipped cream over the mousse and top with chocolate shavings.
  5. Make-Ahead Instructions: Mousse can be made up to 1 day
    ahead of time. Cover with plastic wrap and keep chilled in the refrigerator.
    Add whipped cream topping and chocolate shavings up to a few hours before
    serving.
  6. Note: Chocolate mousse is made with raw eggs. If that is a
    concern, try to find pasteurized eggs. Pasteurized eggs have been briefly
    exposed to heat to destroy any potential bacteria. Whole Foods usually carries
    them but call your local store to be sure before making a special trip. (Note:
    eating raw eggs is not advisable for pregnant women, babies, the elderly, or
    anyone with a compromised immune system.)

This article and recipe adapted from this site

Luxury Baked Firecracker Chicken



ingredients
  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or
    Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce (gluten-free for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • salt and pepper to taste

directions
  1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and
    chili pepper flakes in a small sauce pan until the sugar has melted into the
    sauce.
  2. Heat the oil in a large oven safe skillet over medium-high
    heat, season the chicken with the salt and pepper, add to the pan and brown,
    about 3-5 minutes per side.
  3. Transfer to a preheated 400F/200C oven and bake until the
    chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
  4. Enjoy with the remaining sauce!

Base Recipe adapted from this SITE

Homemade English Muffins

INGREDIENTS

  • 2 cups (480 ml) whole milk
  • 3 tablespoons honey
  • 2 1/4 teaspoons active dry yeast, (1 packet)
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 5 cups (650 g) bread flour
  • 1 and 1/2 teaspoon salt
  • cornmeal for dusting

INSTRUCTIONS

  1. In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
  2. Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.
  3. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
  4. Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
  5. Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
  6. Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, divide each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
  7. Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.
  8. Preheat the oven to 325ºF.
  9. Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don’t deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
  10. Place the muffins back on the cookie sheet and bake them for 10-15 minutes.
  11. Transfer the muffins to a cooling rack and let them cool completely.
  12. Split the English muffins with a fork and toast them a toaster until the edges are lightly browned. Serve warm with your favorite jam or butter.

MAKE AHEAD TIP

  1. Muffins are good for up 5 days stored in an airtight container at room temperature or in the refrigerator.
  2. Muffins can also be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.

This article and recipe adapted from this site

Crock Pot Creamy Ranch Chicken



Ingredients

  • 4 boneless skinless chicken breasts
  • 6 medium Russet potatoes, cut into 2-inch pieces
  • 2 cups baby carrots
  • 1 large (23 oz.) can condensed cream of chicken soup
  • 1 (1 oz.) packet dry ranch dressing mix (or use my homemade
    recipe below)
  • ½ cup milk
  • fresh chopped parsley (optional)

Instructions

  1. Spray a large crockpot (I use a 7 quart) with non-stick
    spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay
    chicken breasts over the top.
  2. In a medium bowl, whisk together cream of chicken soup, dry
    ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover
    with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
  3. Top each serving with fresh chopped parsley, if desired.

Read Full Recipe —> Click Here

Easy Paprika Chicken & Rice Bake

Ingredients

for 5 servings
  • 5 chicken thighs
  • 1 teaspoon  salt
  • 1 teaspoon  pepper
  • 1 teaspoon  paprika
  • 1 teaspoon  dried parsley
  • 1 tablespoon  olive oil
  • 1 tablespoon  garlic, minced
  • ½ cup  red onion, diced (75 g)
  • 1 cup  long grain rice (200 g)
  • 1 ½ cups  chicken broth (360 mL)
  • salt, to taste
  • pepper, to taste

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot, and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes, or until the rice is fully cooked.
  9. NOTE: For a crispy skin, remove chicken thighs and broil.
  10. Enjoy!

This article and recipe adapted from this site

Sun-dried tomato Pasta with Chicken and Creamy Mozzarella Sauce



Ingredients 
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup
    milk)
  • 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella,
    use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown
    rice pasta)
  • 1 tablespoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water or more
  • 1/4 teaspoon salt to taste

Instructions

  1. In a large skillet, sauté garlic and sun-dried tomatoes
    (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried
    tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. 
  2. Remove the sun-dried tomatoes from the skillet, leaving the
    olive oil.   
  3. Add sliced chicken (salted and lightly covered in paprika
    for color) and cook on high heat for 1 minute on each side. Remove from heat. 
  4. Cook pasta according to package instructions.    Reserve some cooked pasta water. Drain the
    pasta. 
  5. Slice sun-dried tomatoes into smaller pieces and add them
    back to the skillet with chicken.  
  6. To make creamy pasta sauce, add half-and-half (see
    substitution for half-and-half in the Recipe Notes section below) and
    Mozzarella cheese to the skillet, and bring to a gentle boil. 
  7. Immediately reduce to simmer and cook, constantly stirring,
    until all cheese melts and creamy sauce forms. 
  8. Add cooked and drained pasta to the skillet with the cream
    sauce, and stir to combine. 
  9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red
    pepper flakes. Stir to combine. 
  10. If the creamy sauce is too thick: Add about 1/2 cup of
    reserved cooked pasta water to the skillet to thin it out.   Do not add all of pasta water at once – you
    might need less or more of it. 
  11. Season the chicken pasta with salt and more red pepper
    flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors
    to combine. 
  12. Note: Make sure to salt the dish just enough to bring out of
    the flavors of basil and sun-dried tomatoes. 

Read Full Recipe —> Click Here

Pumpkin Cheesecake Muffins

Ingredients

Crumb Topping
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins
  • 1 and 3/4 cups (220g) all-purpose flour (spoon &
    leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cheesecake Filling

  • 6 ounces (168g) block cream cheese, softened to room
    temperature
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan
    with nonstick spray or line with cupcake liners. This recipe makes 12-14
    muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
  2. Make the crumb-topping first: Combine the brown sugar,
    flour, and cinnamon in a small bowl and mix until combined. Add the melted
    butter and gently mix with a fork until crumbs form. Don’t over-mix into a
    paste. Just mix until it is crumbly. Set aside.
  3. Make the pumpkin muffins: Whisk the flour, baking powder,
    baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set
    aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and
    vanilla extract together. Pour the wet ingredients into the dry ingredients and
    whisk or stir until just combined. Avoid over-mixing.
  4. Make the cheesecake filling: Using a handheld or stand mixer
    fitted with a paddle or whisk attachment, beat the cream cheese in a medium
    bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla
    extract, and sugar until combined.
  5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the
    muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of
    cheesecake filling, then another heaping Tablespoon of muffin batter– or
    however much batter is needed to fill the cups all the way to the top. Some
    cheesecake filling may poke out of the top or on the sides. Sprinkle crumb
    topping onto each, then press it down into the tops of the muffins to help
    prevent it from falling off as the muffins bake.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins
    in the oven, reduce heat to 350°F (177°C)* and continue baking for another
    15-16 minutes. The total time these muffins should be in the oven is around
    20-22 minutes. Allow the muffins to cool for 10 minutes in the pan, then
    transfer to a wire rack to cool until ready to eat.
  7. Muffins taste best on the same day, though they may be
    covered tightly and stored at room temperature for up to 2 days or in the
    refrigerator for up to 1 week.

Notes

  • Freezing Instructions: For longer storage, freeze the
    muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in
    the microwave if desired.
  • Pumpkin Pie Spice: Instead of the pumpkin pie spice, you can
    use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon
    ground nutmeg.
  • Why the initial high oven temperature? Like I do for most
    muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then,
    keeping the muffins in the oven, switch to a lower temperature for the
    remaining bake time. This initial high temperature will quickly lift the muffin
    tops so they’re extra high, then the centers will bake during the lower
    temperature bake time. This trick makes beautiful bakery-style muffins every
    time.



This article and recipe adapted from this site

Chicken Salad with Apples and Cranberries



Ingredients

  • 2½ cups chopped cooked chicken
  • 3 stalks celery, chopped
  • 1 cup chopped apple (about 1 large; I used a Pink Lady and
    kept the peel because it was organic)
  • ¼ cup dried cranberries
  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons Hellman’s light mayonnaise
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped parsley (optional)
  • Salt and pepper to taste

Instructions

  1. Place the chicken, celery, apple and cranberries in a bowl
    and stir to combine.
  2. In a small bowl, stir together the yogurt, mayonnaise and
    lemon juice.
  3. Add to the chicken mixture and stir to mix well.
  4. Stir in the parsley if desired.
  5. Season to taste with salt and pepper.

Cook’s Notes

  • Nutritional Estimates Per Serving (about 1 cup): 220
    calories, 5 g fat, 13 g carbs, 2 g fiber, 28 g protein








This article and recipe adapted from this site

Slow Cooker butter Chicken



Ingredients
  •  2 pounds boneless,
    skinless chicken breasts — about 4 medium breasts
  •  1 tablespoon coconut
    oil
  •  1 small yellow onion
    — diced (about 1 cup)
  •  1 tablespoon minced
    fresh ginger
  •  4 cloves minced
    garlic — about 4 teaspoons
  •  1 1/2 tablespoons
    curry powder
  •  1 tablespoon garam
    masala
  •  1 1/2 teaspoons chili
    powder
  •  3/4 teaspoon kosher
    salt
  •  1 (6-ounce) can no
    salt added tomato paste
  •  1 small cauliflower —
    or 1/2 large head, cut into florets (about 4 1/2 cups)
  •  1 (14-ounce) can
    tomato sauce
  •  2 tablespoons
    unsalted butter — cut into small pieces (use coconut oil to make dairy free)
  •  1/2 cup half-and-half
    or full-fat coconut milk — do not use light coconut milk, as it will water down
    the sauce
  •  1/2 cup plain nonfat
    Greek yogurt — or non-dairy yogurt to make dairy free

FOR SERVING:

  •  Prepared brown rice
  •  Quinoa
  •  Naan
  •  Chopped fresh
    cilantro

Instructions

  1. In a nonstick skillet, heat the coconut oil over medium
    high. Once hot, add the onion and cook until beginning to soften, about 5
    minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and
    tomato paste. Cook until fragrant, about 30 seconds. 
  2. Transfer the onions to a 6-quart or larger slow cooker. Lay
    the chicken on top, then the cauliflower florets, and top with tomato sauce.
    Stir to combine the florets and sauce a bit, leaving the chicken pieces
    undisturbed underneath. The chicken pieces will seem large and a bit in the way.
    Just use a spoon to prod the sauce and florets around a bit so things are more
    evenly coated. Scatter the butter pieces over the top. 
  3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low
    for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F
    on an instant-read thermometer. The cooking time may vary based on your slow
    cooker, so check early to ensure the chicken does not dry out. When the chicken
    is done, remove it to a cutting board and let cool slightly. 
  4. At this point, the cauliflower is not likely to be tender.
    Give the contents of the slow cooker a big stir to coat the florets with the
    sauce. Recover the slow cooker and cook on HIGH until the florets are
    completely tender, about 30 minutes to 1 hour more. (If your florets are
    already tender, you can skip this step.)
  5. Once the chicken is cool enough to handle safely, cut it
    into bite-size pieces. Return to the slow cooker with the tender florets. Stir
    in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt.
    (Don’t stir in the yogurt right away; if the butter chicken is too hot, it will
    curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh
    cilantro. 


Read Full Recipe —> Click Here

Easy Rosemary Garlic White Bean soup

INGREDIENTS
  • 2 Tbsp olive oil ($0.32)
  • 4 cloves garlic ($0.32)
  • 3 15 oz. cans cannellini beans ($1.47)
  • 2 cups vegetable (or chicken) broth ($0.26)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/4 tsp dried thyme ($0.02)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked pepper to taste ($0.03)

INSTRUCTIONS
  • Before you begin, pour one of the cans of cannellini beans
    (with its liquid) into a blender and purée until smooth. Drain the other two
    cans of beans.
  • Mince the garlic and add it to a soup pot with the olive
    oil. Sauté the garlic over medium for about one minute, or just until the
    garlic is very fragrant.
  • Add the puréed cannellini beans, the other two cans of
    drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly
    cracked pepper. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and
    bring the soup to a boil. Once boiling, turn the heat down to medium low,
    remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
  • Smash the beans slightly to thicken the soup even more.
    Taste the soup and add salt if needed (I did not add any, this will depend on
    the salt content of your broth). Serve hot, with crusty bread for dipping!

Base Recipe adapted from this SITE

Sun-dried tomato Spinach and Bacon Chicken

Ingredients
Baked Chicken Breasts:
  • 1.5 lb chicken (4 small chicken breasts or 2
    large chicken breasts sliced horizontally in half)
  • 1 tablespoon butter
  • 0.5 oz Italian Dressing mix packet (half the
    packet)

Creamed spinach:
  • 1 tablespoon vegetable oil
  • 6 oz baby spinach fresh
  • 4 garlic cloves minced
  • 2/3 cup half and half
  • 2/3 cup mozzarella cheese shredded
  • 1/8 teaspoon salt

Other ingredients:
  • 1/4 cup sun-dried tomatoes drained of oil,
    chopped into smaller bites
  • 4 slices bacon cooked
  • 4 slices Pepper Jack cheese or Monterey
    cheese with jalapenos

Instructions
  1. Preheat the oven to 375 F.
  2. Butter the bottom of the baking dish. Season chicken breasts
    from both sides with the Italian salad dressing mix. Place the chicken breasts,
    flat side down, into the greased baking dish and bake for 15-20 minutes at 375
    F.

How to make creamed spinach:
  1. In the mean time, heat 1 tablespoon vegetable oil in a large
    skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it
    is heated through and starts to wilt. Remove from heat. Add minced garlic and
    half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring,
    on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce
    heat to simmer and keep stirring until you have a nice, smooth creamed spinach
    – about 30 seconds or 1 more minutes. The creamed spinach should be pretty
    thick in texture, not watery. If watery, bring to boil again and cook off extra
    liquid, constantly stirring. Season with salt. Remove from heat.

Smothered Chicken Breasts:
  1. Remove the baking pan with chicken breasts from the oven
    (you baked them for 15-20 minutes). Top each chicken breast with creamed
    spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites),
    chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the
    oven, uncovered for 15-20 more minutes, until the chicken is completely cooked
    through, no longer pink in the center, and the juices run clear.

Base Recipe adapted from this SITE

Homemade Caramels



Ingredients

  • 1 cup butter (2 sticks)
  • 4 cups granulated sugar
  • 2 cups light corn syrup
  • 24 ounces evaporated milk (2 cans)
  • 1 teaspoon vanilla extract

Instructions

  1. Line a 9×13” pan or jelly roll pan with parchment paper.
    (If you don’t have parchment paper you can generously butter the pan.) Either
    size pan will work–9×13” will yield thicker caramels.
  2. Add 2 sticks butter, sugar, and karo syrup to a large
    heavy-bottom saucepan over medium heat. Stir over medium heat until mixture
    begins to boil, about 5-10 minutes.
  3. Gradually add the evaporated milk, one can at a time, taking
    about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You
    want to make sure the mixture maintains a constant boil, otherwise your
    caramels can curdle.
  4. Stir the mixture constantly, scraping the sides occasionally
    until it reaches a firm ball stage (about 238 degrees F on a candy
    thermometer). It takes patience and time, but it’s sooo worth it! (Also, I
    don’t always trust or rely on a candy thermometer either–I like to test it the
    old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water
    and mold it with your fingers into a ball. When ready it will feel pretty firm
    and pliable, but still slightly sticky.)
  5. Once you reach 238 degrees F / or the firm ball stage,
    remove from heat. Stir in vanilla.
  6. Pour caramels into prepared pan. Refrigerate until cooled
    and hardened. (Best if you refrigerate them overnight, or for several hours.
    They will be easier to cut and wrap).
  7. The caramel will seem hard in the fridge after they’re set,
    but they should be soft at room temperature. Cut caramel into small pieces and,
    if desired, wrap like a tootsie roll in wax paper.
  8. Try these dipped in chocolate or pretzel rods.

This article and recipe adapted from this site

Beer Can Roasted Chicken

INGREDIENTS

  • 1 whole chicken
  • 1 can of beer, I used a big can of Guiness
  • 3 tbsp olive oil
  • For the rub
  • 1 tbsp dry oregano
  • 1 tbsp dry rosemary
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp garlic powder

INSTRUCTIONS

  1. Preheat oven to 425° F / 220° C. Place a roasting pan on a
    baking dish to prevent making a total mess of your oven.
  2. Mix all the rub ingredients together.
  3. Open the can of beer and pour about ¼ of it into the
    roasting pan and set the can of beer in the center of the roasting pan.
  4. Clean the chicken and remove any giblets if it has any and
    pat it dry with paper towels. Sprinkle over the rub and use your hands to give
    it a massage.
  5. Place the chicken upright over the beer can and drizzle the
    olive oil over.
  6. Bake in the oven for about 1 hour and 15 minutes or until
    golden and cooked through..



This article and recipe adapted from this site

Easy Thai Chicken Satay with Peanut Sauce

Ingredients

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5″ long (Note 1)

MARINADE:

  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:

  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers – I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water – it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.
  5. SERVING:
  6. Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
  7. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  8. Serve with sauce on the side for dipping.

This article and recipe adapted from this site

Smores Cookie Bars



INGREDIENTS:

  • 1/2 cup butter, softened 
  • 2/3 cup light brown sugar 
  • 1 egg 
  • 1 teaspoons vanilla extract 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 cups All-Purpose Flour 
  • 3/4 cup fine graham cracker crumbs 
  • 1/2 cup marshmallow cream 
  • 1/2 cup chocolate semi-sweet chocolate chips 

DIRECTIONS:

  1. Preheat oven to 350ºF. Line an 8×8 baking dish with
    parchment paper or foil. 
  2. Beat together the butter and sugar. Mix in the egg and
    vanilla. 
  3. Mix in the baking soda, salt, flour, and graham cracker
    crumbs until dough forms. 
  4. Press 3/4 of the dough into the bottom of the prepared
    baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate
    chips over the cream. 
  5. Press the remaining cookie dough over top of the chocolate
    chips. Bake for 20 minutes. 
  6. Let cool before cutting and serving.

This Recipe adapted from >>>> Click Here

3 Ingredient No-bake Hersheys Pie

Ingredients

  • 1 (6oz) pre-made graham cracker crust
  • 1 (8oz) tub of Cool Whip (thawed in fridge)
  • 6 regular sized Hershey’s Chocolate Bars (about 9 ounces)

Instructions

  1. Break apart your Hershey’s Bars and place them in a  microwave safe bowl (set a few squares aside
    for garnish later if you’d like). Heat for 30 seconds at a time until the
    chocolate is melted. 
  2. Add the Cool Whip to the melted chocolate and mix until well
    combined. 
  3. Spoon the chocolate cool whip mixture into your prepared pie
    crust, and use a cheese grater to garnish the top with any chocolate you have
    set aside. 
  4. Refrigerate and chill for at least 2 hours before slicing.





This Recipe adapted from >>>> Click Here

No Bake Banana Split Dessert



INGREDIENTS:


FOR THE CRUST:
  •  2cupsgraham cracker
    crumbs
  •  ½cupunsalted butter,
    melted

FOR THE CREAM CHEESE LAYER:

  •  12ouncescream
    cheese(at room temperature)
  •  ¼cupgranulated sugar
  •  8ouncesCool Whip

FOR THE FRUIT & TOPPINGS:

  •  3 to 4bananas(sliced)
  •  20ouncecanned crushed
    pineapple, drained well
  •  16ouncesstrawberries(hulled and sliced)
  •  8ouncesCool Whip
  •  ½cupwalnuts, chopped
  • Chocolate syrup
  • Maraschino cherries

DIRECTIONS:

  1. Grease a 9×13-inch baking dish; set aside.
  2. In a medium bowl, mix the graham cracker crumbs and melted
    butter with a fork, stirring until all of the crumbs are evenly moistened. Dump
    the crumbs into the prepared pan and press into an even layer. Refrigerate
    while you prepare the next layer.
  3. In a medium bowl, mix together the cream cheese and sugar on
    medium speed until light and fluffy, about 3 minutes. Using a rubber spatula,
    fold in the Cool Whip until thoroughly combined. Spread the cream cheese
    mixture on top of the graham cracker crust.
  4. Arrange the banana slices in a single layer on top of the
    cream cheese filling, top with an even layer of the crushed pineapple, and then
    an even layer of the sliced strawberries.
  5. Cover with the Cool Whip, smoothing the top. Sprinkle with
    the chopped walnuts, then drizzle with chocolate syrup and top with maraschino
    cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be
    stored, covered, in the refrigerator for up to 4 days.

Read Full Recipe >>>> Click Here

Death by Chocolate Cake



Ingredients


For the chocolate cake:

  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups light brown sugar, packed
  • 2 and 1/2 cups all-purpose flour (not packed!)
  • 1 and 3/4 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups whole milk
  • 1/3 cup full-fat sour cream
  • 3/4 cup vegetable oil (you may also sub in melted coconut
    oil)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups hot water
  • 1 cup chocolate chips

For the chocolate frosting:

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

Garnish:

  • 1 cup hot fudge sauce sauce (please see post for more on
    this)
  • 4 ounces semi-sweet or dark chocolate, shaved
  • 1 and 1/2 cups chocolate chips

Instructions


For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments
    of parchment paper to line your cake pans with. Spray each pan generously –
    sides and bottom – with nonstick cooking spray, then place the parchment paper
    cut out in the bottom of the pans and spray again. It’s important to make sure
    every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans
    aside.
  2. In the bowl of a stand mixer fitted with the paddle
    attachment, or in a large bowl using a handheld electric mixer, combine both sugars,
    flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry
    ingredients are thoroughly combined. Use your hands to break up any large
    clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, milk, sour
    cream, oil and vanilla extract; mix until completely combined.
  4. Pour mixture into the dry ingredients and beat on low until
    just incorporated. Pour in hot water and continue mixing until completely
    combined; about 1 minute. The batter will quite thin. Quickly fold in mini chocolate
    chips.
  5. Divide batter evenly among prepared pans. Bake in preheated
    oven for 28 to 30 minutes, or until a wooden toothpick or cake tester inserted
    in the center of a cake comes out clean or with just a few moist crumbs
    attached.
  6. Cool cakes for 10 minutes in the pan before removing from
    pans and transferring to a cooling rack. Cool cakes completely before frosting.

For the chocolate frosting:

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

Assembly:

  1. Using a serrated knife, carefully trim the raised top of
    each cake, making each one an even, level surface. Transfer 1 layer to a large
    plate or cake stand.
  2. Spread a thin layer of frosting on top, then add a 1/2 cup
    of hot fudge sauce; top with another cake layer, and repeat, thinly spread it
    with a layer of frosting, then adding a 1/2 cup of hot fudge sauce. Top with
    the final cake layer and place cake in the fridge to set for 1 hour.
  3. Once set, finishing frosting the top and sides of the cake.
    Sprinkle the sides and top with chocolate shavings, then gently press the mini
    chocolate chips around the sides and on the top.
  4. Slice and serve, or keep refrigerated for about a week.

This article and recipe adapted from this site

Luxury Garlic Parmesan Chicken Wings



INGREDIENTS

  • 2 lbs Chicken Wings
  • 6 tablespoons butter melted
  • 3/4 cup fresh finely shredded Parmesan Cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup fresh Italian parsley
  • Ranch or Blue Cheese Dressing

INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Spread wings in a single layer on a baking sheet coated with
    nonstick baking spray or covered with aluminum foil that has been sprayed with
    nonstick baking spray.  Bake wings until
    light brown; approximately 40 minutes. Flip the wings halfway through the
    cooking time.
  3. In large bowl combine butter, Parmesan cheese, garlic
    powder, onion powder, pepper and parsley.
  4. Gently fold in wings. Return to cookie sheet and bake an
    additional 10-20 minutes depending on how crispy you like them. For added
    crispness turn broiler on for the last few minute of cooking.
  5. If desired garnish with extra Parmesan and parsley. Serve
    with ranch or blue cheese dressing.

Read Full Recipe >>>> Click Here

Healthy Cookie Dough (paleo, Vegan, Edible, Gluten Free)



Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup + 1 Tbsp. pure maple syrup
  • 3 Tbsp. refined coconut oil melted
  • 1 Tbsp vanilla extract
  • a couple of big pinches of sea salt
  • 1/4 cup dairy-free chocolate chips 

Instructions

  1. Stir together all ingredients, except chocolate chips, until
    very well combined. Stir in chocolate chips. Serve or chill.








Read Full Recipe —> Click Here

One Pot Chicken Parmesan Pasta



INGREDIENTS 
  • 2-3 boneless skinless chicken breasts, diced into bite sized
    pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (I used rigatoni)
  • 24 oz jar of your favorite marinara sauce (I used Newman’s
    Own)
  • water to fill empty marinara sauce jar
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste
  • additional dried Italian seasoning, optional
  • fresh parsley and/or basil, minced for garnish

INSTRUCTIONS

  1. To a large pot or skillet (I used my dutch oven), add a
    drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper,
    Italian seasoning and garlic powder. 
    Cook about 5 minutes, until chicken is most of the way cooked
    through.  Remove to a plate. 
  2. Add onion and garlic to the pot and cook about 2-3 minutes,
    until soft.  Pour in marinara sauce, fill
    up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong
    simmer.
  3. Add chicken and pasta, stir, then cover and cook for 10-15
    minutes, until pasta is cooked to your liking. 
    Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the
    dish and cook another 2-3 minutes, until cheese is melted and gooey.
  5. Sprinkle with additional Italian seasoning if desired, and
    garnish with parsley or basil.

This Recipe adapted from >>>> Click Here

Blueberry Cheesecake Dessert Recipe



Ingredients

  • 12 graham crackers, about 1 2/3 cups of graham cracker
    crumbs
  • 1/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 16 oz (two 8 oz packages) cream cheese, softened
  • 4 eggs, beaten
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 21 oz can blueberry pie filling
  • 8 oz tub Cool Whip (about 3 cups)

Instructions

  1. Crush the graham crackers.
  2. Stir in the melted butter and 1/2 cup of granulated sugar.
  3. Press into 9×13 inch pan.
  4. Beat the cream cheese until smooth.
  5. Add the beaten eggs, sugar, and vanilla. Mix well.
  6. Pour the cream cheese mixture over crust and bake at 375
    degrees for 20-23 minutes, or until done (top is dry to touch).
  7. Cool and top with blueberry pie filling and whipped cream or
    whipped topping.

This article and recipe adapted from this site