Elegant Detox southwest Chicken soup

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans)
  • 14.5 ounces “fire roasted” crushed tomatoes
  • 3 quarts chicken stock
  • 1 tablespoon  ground
    cumin
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoons turmeric
  • 2 1/2 cups sliced carrots
  • 4 cups chopped cabbage
  • 3 cups small broccoli florets
  • 2 avocados, peeled and diced
  • Salt and pepper

Instructions

  1. Set a large 6-8 quart pot over medium heat. Add the olive
    oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add
    whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes,
    chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt.
  2. Bring to a boil, lower the heat, and simmer for 20+ minutes,
    until the chicken breasts are cooked through. Then remove the chicken with
    tongs and set them on a cutting board to cool.
  3. Add the chopped cabbage and broccoli to the pot. Continue to
    simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two
    forks, and stir it back into the soup. Once the broccoli is tender, taste, then
    salt and pepper as needed. Serve warm with a generous amount of diced avocado
    on top!



This Recipe adapted from >>>> Click Here

Lovely Fruit Dome Cake



INGREDIENTS


Fruit: 
  • 1 kiwi, sliced 
  • 1 banana, sliced 
  • Strawberries, sliced 
  • Blueberries 

Cream: 
  • 1 cup heavy cream 
  • 5 ounces strained yogurt 
  • 1 tablespoon sugar 

To assemble: 
  • 2 sponge cakes, one sliced and one whole 
  • Whole strawberries 

Glaze: 
  • 3 tablespoons water 
  • 1 teaspoon granulated sugar 
  • 1 tablespoon gelatin 

INSTRUCTIONS

  1. Using a cookie cutter, cut the banana and kiwi slices into
    flower shapes. 
  2. Line a large glass bowl with plastic wrap. Lay out the fruit
    slices in the bowl, alternating bananas, kiwis, blueberries and strawberries. 
  3. In a separate bowl, add the heavy cream, yogurt and sugar
    and mix until combined. Dollop a large spoonful into the fruit-filled bowl and
    spread with a spatula to cover the fruit. Add a layer of sliced sponge cake,
    then another layer of cream. Top with a handful of whole strawberries, then
    cover with another layer of cream. Add the whole sponge cake on top. 
  4. Place in refrigerator until firm, about 1 hour. 
  5. Make the glaze: In a pot, add the water, sugar and gelatin.
    Heat until dissolved, then let cool. 
  6. Turn out cake onto a plate. Brush with glaze, then slice and
    serve.

Read Full Recipe >>>> Click Here

Beautiful Slow Cooker Crack Chicken

Ingredients:

  • 2 lbs. boneless skinless chicken thighs (trim off excess fat
    if desired)
  • 1 oz. packet ranch seasoning mix
  • 16 oz. cream cheese
  • 8 slices bacon (sliced, cooked and drained)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sliced green onions


Instructions:

  1. Add the chicken thighs to the slow cooker. Sprinkle over the
    ranch seasoning mix. Place the cream cheese on top of the chicken.
  2. Cover and cook on LOW for 7 hours without opening the lid
    during the cooking time.
  3. Shred the chicken, I do this right in the slow cooker with 2
    forks. Stir the cream cheese into the shredded chicken and also stir in the
    bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for 10
    more minutes to allow the cheese to melt.
  4. Serve over rice and sprinkle over the green onions. Enjoy!
    Other great ways to serve is over a baked potato or on sandwich rolls.



Read Full Recipe —> Click Here

Elegant How to Make Hello Dolly Bars

Ingredients

  • 2 cups crushed graham crackers (usually one sleeve is
    enough)
  • 10 Tbsp. butter (melted)
  • 1 – 1/4 cups chocolate chips
  • 1 cup pecans (chopped)
  • 1 cup sweetened shredded coconut
  • 1 – 14. oz. can sweetened condensed milk


Instructions

  1. Preheat oven to 325-degrees.
  2. Line a 9″ x 9″ casserole dish with tin foil. Spray
    the tin foil with non stick spray.
  3. Crush the graham crackers in a bag and add the 2 cups to a
    bowl.
  4. Add the melted butter and mix well.
  5. Pour the graham crackers and butter mixture into the
    casserole dish and press down with your hand.
  6. Sprinkle the chocolate chips on top.
  7. Next, sprinkle the pecans on top.
  8. Finally, sprinkle the coconut on top.
  9. Pour the can of sweetened condensed milk over all of the
    ingredients.
  10. Bake for 25-30 minutes, or until the edges are golden.
  11. Allow to cool for one hour before serving.





Read Full Recipe —> Click Here

Unique Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

PRINT RECIPE

CHICKEN:

  • 3 large chicken breasts
  • 5 C corn flakes
  • 3/4 C flour
  • 1/2 t salt
  • 1/2 C milk
  • 6 T olive oil
  • 1   12 oz package
    bowtie noodles (farfalle)

SAUCE:

  • 1 (8 ounce) package cream cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/2 tsp oregano
  • 1/4 tsp seasoned salt
  • 1 tsp chicken bullion granules
  • 1 Tb butter
  • 2 (10 ounce) cans cream of chicken soup
  • 1 C chicken broth (I used 1 C warm water + 1 tsp chicken
    bullion)
  • 1/2 C milk

 instructions

1. In a small food processor crush the corn flakes into
crumbs.

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed corn flakes each into
their own separate pan. Loaf pans work well for this. If you don’t have three
loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever
works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag
and seal the top.

Pound the chicken flat with a meat mallet. You will really
be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts
flying around their kitchen? Not me…that’s who.

5. Take a pair of sharp kitchen scissors and cut each breast
in half.

6. Dredge the chicken in the flour. Be sure it gets covered
on both sides.

Lay the floured chicken onto a small cookie sheet and slide
the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece
in the milk……

…..and then immediately into the corn flake crumbs. Again,
be sure both sides are covered well.

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil.
Sprinkle with a little bit of salt and pepper. Cook over medium high heat for
about 5 minutes….

….or until the underside of each piece is nice and golden
brown. Turn the pieces over. If the bottom of the pan is dry add just a bit
more olive oil to the side of the pan. Swirl the pan around a bit to let the
oil flow to all sides.

11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more
minutes, being careful not to burn the bottoms. Burned bottoms are not advised.
In any shape or form. Thank you.

12. When your chicken has been cooked through remove it from
the pan and place it on a plate. Cover

13. Grab 1 package cream cheese and place it in a small
bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning,
1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp
chicken bullion granules.

Stir it all in to combine.

14. Into your skillet place 1 tablespoon of butter and allow
it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I
used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned
cream cheese. Whisk it well over medium high heat until it starts to bubble up.
Let it cook for about 2 minutes.

14. Slice your chicken into strips and serve over your
cooked pasta and sauce. Garnish with chopped parsley if you choose.

Enjoy!



This article and recipe adapted from this site

Lovely Cinnamon Rolls Recipe

Ingredients

Roll Dough

  • 1/4 cup
    (60ml) warm water, 110 – 120 degrees
  • 1 Tbsp
    active dry yeast
  • 3/4 cup
    (180ml) buttermilk, at room temperature*
  • 2 large
    eggs, at room temperature**
  • 1/2 cup
    (100g) + 1/2 tsp granulated sugar, divided
  • 1 tsp salt
  • 1/2 tsp
    vanilla extract
  • 6 Tbsp
    (85g) unsalted butter, diced into 1 Tbsp pieces and melted
  • 3 1/2 – 4
    cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)

Cinnamon
Filling

  • 6 Tbsp
    (85g) unsalted butter, well softened
  • 1 cup
    (210g) packed light brown sugar
  • 2 Tbsp
    (13g) Saigon cinnamon
  • Cream
    Cheese Icing
  • 1/4 cup
    (56g) unsalted butter, softened
  • 3 oz. cream
    cheese, softened
  • 1/2 tsp
    vanilla extract
  • 1 1/2 cups
    (190g) powdered sugar

Instructions

  1. Pour water
    in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and
    whisk well. Let rest 5 – 10 minutes to proof (if it doesn’t puff up your water
    was either too hot or the yeast is bad and the rolls won’t rise).  
  2. Add in buttermilk,
    eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit
    mixer with whisk attachment and blend mixture until combined.
  3. Pour in 2
    1/2 cups of the flour and mix until well combined. Switch to a hook attachment
    then add another 1 cup flour. Knead mixture until combined.
  4. Continue to
    knead on moderately low speed about 5 – 6 minutes while adding a little more
    flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the
    sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or
    18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a
    little more. Also note I use the scoop and level method when measuring in
    cups).
  5. Transfer
    dough to an oiled bowl, cover with plastic wrap and let rise in a warm place
    until doubled in volume, about 1 1/2 hours.
  6. Butter a
    rimmed 15 by 10-inch jelly roll pan then line with parchment paper (a 13 by
    9-inch baking dish works as well I just like the result of the slightly bigger
    pan better). Butter parchment paper and set aside.
  7. Punch dough
    down. Dust a working surface lightly with flour and turn dough out onto
    surface. Sprinkle top of dough with a little flour then roll dough out into an
    20 by 18-inch rectangle.
  8. Spread 6
    Tbsp butter evenly over entire surface (just use your hands). In a small mixing
    bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar
    mixture evenly over butter layer (try to leave about 1/2-inch border uncovered
    along all edges).
  9. Beginning
    on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal
    (brushing a little egg white underneath helps if needed).
  10. Cut into 12
    equal portions using a large sharp knife (they should be 1 1/2-inch each).
    Arrange rolls, spacing evenly apart on prepared baking sheet.
  11. Cover with
    plastic wrap (leave plastic it a little loose but be sure it fully encloses to
    keep air out. Also see notes for overnight method as this would be the point to
    chill***).
  12. Let rise in
    a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375
    degrees near the last 20 minutes of rolls rising.
  13. Bake rolls
    in preheated oven until centers are no longer doughy, about 18 – 22 minutes
    (center should be 185 degrees on an instant read thermometer). If needed during
    the last 5 minutes of baking you can tent with foil to prevent excess browning,
    all ovens vary.
  14. While rolls
    are baking in a medium mixing bowl using an electric hand mixer whip together
    butter and cream cheese until smooth and fluffy. Add in vanilla and powdered
    sugar and whip until light and fluffy.
  15. Spread
    icing over hot from the oven rolls. Rolls are best served warm. If you have
    leftover rolls store in an airtight container once cool and rewarm individually
    on a plate in microwave for about 15 seconds or until soft and warm.
  16. *You can
    also warm buttermilk gently in the microwave to bring it to room temperature.
    Heat it on 30% power in a microwave safe cup, in 20 second increments stirring
    between each, until it registers about 75 degrees on an instant read
    thermometer (no more than 90 degrees or it will curdle!).
  17. **To
    quickly bring eggs to room temperature place them in a bowl and cover with warm
    water. Let rest 10 minutes.
  18. ***For the
    overnight method, immediately after you’ve cut rolls and placed them in pan
    wrap with plastic wrap and chill overnight. Then following day remove from
    fridge, keep covered and let rest at room temperature until doubled in volume,
    about 2 hours. Continue to bake as directed.

This
article and recipe adapted from this site

Awesome Ground Beef Stuffed Pepper Skillet

INGREDIENTS
  • 1 lb. ground beef
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 14.5 oz can fire roasted diced tomatoes
  • 3/4 cups uncooked long grain white rice (I use Jasmine)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded colby-jack cheese
  • 1 tbsp fresh parsley for garnish

INSTRUCTIONS
  1. Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
  2. Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
  3. Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

Base Recipe adapted from site

Best Of Best Dirt Cake Recipe

Ingredients

  • 1 package Oreos

  • 8 oz PHILADELPHIA Cream Cheese softened

  • 1/2 cup Margarine or butter

  • 1 cup powdered sugar

  • 16 oz cool whip

  • 2 boxed INSTANT White chocolate or vanilla pudding

  • 3 cups milk

  • 1 tsp vanilla

Instructions

  1. Crush ⅔ package of Oreos and place in the bottom of a 9×13 pan. Set aside.

  2. Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.

  3. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.

  4. Pour over crumb mixture.

  5. Sprinkle with the reserve crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

This article and recipe adapted from this site

Unique How to Make Macarons – Easy & Thorough Guide

Ingredients

  • 210 g Confectioners Sugar
  • 210 g Super Fine Almond Flour
  • 150 g Egg Whites, divided
  • 190 g Sugar
  • 60 mL Water
  • (Optional) Gel Food Coloring

Instructions

Dry Ingredients

  1. Place almond flour and confectioners sugar into food
    processor, pulse about 20 times. Sift into bowl large bowl, discarding any
    large pieces. Do not push large pieces through sifter. Then add 75g of egg
    whites into the bowl. Thoroughly mix together to form a paste. Feel free to be
    aggressive with your mixing. When combined, cover and set aside.

Making the Meringue

  1. Add remaining 75g of egg whites into a stand mixer, and set
    aside. Meanwhile, add white sugar and water into a small pot, and turn on
    medium-high. Once mixture heats to 110°C (230°F) turn on stand mixer to high
    and beat egg whites. 
  2. When sugar mixture reaches 118°C (244°F) and egg whites have
    reached stiff peaks (but not dry), slowly drizzle the sugar mixture into the
    beating egg whites, ensuring that the stream is slow and is drizzling down the
    side of the bowl. 
  3. Continue to beat the meringue until it reaches the ‘bird
    beak’ stage. Add food coloring, if desired, at this point and quickly mix into
    meringue, without overmixing.

Macaronage

  1. Add a large dollop of meringue (about 1/3) into the almond
    mixture paste. Work meringue dollop into paste to loosen up the paste to make
    it easier to work with. Do not be afraid of being aggressive at this point, we
    do not need to worry about knocking the air out of this small amount. 
  2. Add the rest of the meringue into the bowl, and fold it into
    the paste mixture to combine. Be gentle and careful not to overmix or
    over-deflate the meringue. The mixture is ready to be piped when it ribbons off
    your spatula. If it is coming off in large V shaped chunks it still needs to be
    folded further.

Piping and Drying the Macarons

  1. Add mixture into a piping bag with medium to large sized
    round tip. Pipe small circles of batter onto a cookie sheet fitted with a
    silicone baking mat or parchment paper. Ensure piping bag is held straight up
    and perpendicular to baking sheet. Using a stencil or a macaron mat makes this
    process much easier and fool proof, I try to make my macarons around 1½” in
    diameter.
  2. Tap the baking sheet multiple times against counter to
    remove any air bubble from the macarons. If some air bubbles still remain, use
    a tooth pick to gently poke them out. 
  3. Preheat oven to 300°F, or 275°F for convection oven. While
    oven is preheating, allow the macarons to sit and form a skin. This skin will
    ensure the macarons bake up and not out, giving them those classic “feet”. This
    skin should form within 30 minutes to an hour. You know the macarons are ready
    to be baked when you can touch them and graze your finger across them lightly
    without having the batter stick to your finger.

Baking & Filling

  1. Bake for 15-20 minutes. Your bake time will depend on the
    size of your macarons. Check at 15 minutes, and if they are not ready then keep
    checking every minute. The macarons are ready when the tops are firm and do not
    move around their base at all. 
  2. Allow the macarons to cool completely before attempting to
    remove them from the sheets/mats/parchment. When cooled, find “perfect pairs”
    of macaron halves and set aside to be filled with your choice of filling.



This Recipe adapted from >>>> Click Here

Unique Crispy Baked Chicken Wings



Ingredients 
  • 5 pounds chicken wings
  • 1 1/2 Tbs baking powder
  • 2 Tbs vegetable oil
  • 1/2 Tbs kosher salt Or less, see note
  • 1/2 tsp freshly ground black pepper

Ginger Soy Glaze:

  • 1/4 cup honey
  • 2 tablespoons low sodium soy sauce Use low sodium or it will
    be too salty
  • 1 1/2 tsps minced garlic
  • 1 1/2 tsp minced ginger
  • 1/4 cup water

Instructions


Wings instructions:

  1. Preheat oven to 250°F. And place on rack at the lowest
    setting, and one near the top.
  2. Use a paper towel to pat the totally defrosted wings dry.
    This will not work with frozen wings. 
  3. Place wings in a large bowl or in a ziplock bag. Add the
    baking powder and salt and pepper, and toss to coat evenly. Note: Some have
    complained the wings are too salty, adjust to preference, but remember salt is
    needed to help dry out the skin and get crispy wings.
  4. Line a tray with foil, and set a wire rack inside the rimmed
    baking sheets.
  5. Brush rack with vegetable oil, or spray with cooking oil.
    Place the wings on the baking tray in a single layer with the skin side up. It
    will be a tight fit, use two sheets if needed. Make sure wings don’t touch, You
    need space for air to get around them.
  6. Brush wings with remaining oil. Or spray with cooking spray
  7. Bake wings at 250 F. for 30 minutes at the lowest oven rack
    setting, this will help to help render the fat.
  8. After 30 minutes, increase temperature to 400 degrees F.,
    and move wings up to the top of the oven. Bake an additional 45-50 minutes
    until cooked through and skin is crispy, and wings are golden brown. Optional:
    Flip once during baking
  9. Once baked, remove wings from pan, and toss in a bowl with
    1/4 cup – 1/2 cup sauce of choice to coat wings.
  10. Return to baking sheet rack, bake for 5-6 minutes until
    glaze is lightly caramelized.

Ginger Soy Sauce:

  1. Bring all ingredients to a boil in a small saucepan,
    stirring to dissolve honey. Taste, and adjust as desired, such as adding
    sweetener.
  2. Reduce heat to low; simmer, stirring occasionally, until
    reduced to 1/4 cup, 7–8 minutes.

Read Full Recipe >>>> Click Here

Elegant Chocolate Covered Dessert Charcuterie Board



Ingredients

  • 10 Oreos
  • 10 pirouette cookies
  • 12 marshmallows
  • 6 packaged Rice Krispie Treats
  • 6 Fudge Stripe Cookies
  • 6 sugar wafer cookies
  • 1 c. mini pretzels
  • 12 strawberries
  • 1 c. raspberries
  • 1/4 c. m&m’s candies
  • 16 oz. milk chocolate coating (Candiquik)
  • 16 oz. white chocolate coating (Candiquik)
  • assorted sprinkles and decorations

Instructions

  1. Start with white or milk chocolate; melt 8 oz over low heat.
  2. Dip and decorate treats as desired. Repeat with remaining
    chocolate and treats.
  3. Place chocolate dipped treats on wax paper and allow to
    harden completely.
  4. Arrange on a serving platter as desired.

Read Full Recipe —> Click Here

New Slow Cooker Chicken Bacon Ranch Sandwiches



Ingredients 
  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions

     Note: click on times in the instructions to start a kitchen
timer while cooking. 
  1. Add the chicken, cream cheese, ranch seasoning, cheddar
    cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on
    high for 3-4 hours. 
  2. Toast the hoagie rolls, scoop on the chicken and top with
    cheddar slice and crumbled bacon.

This article and recipe adapted from this site

Elegant Chicken Broccoli Rice Casserole



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

Instructions

  1. Cut chicken into bite-sized pieces and season with desired
    amount of salt and pepper.
  2. Bake at in a lightly greased 9 x 13 casserole dish at 350
    degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish.
    It’s okay if it’s not completely cooked through yet. 
  3. In a large bowl, combine the soup, milk, sour cream, cooked
    rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried
    thyme and 1/2 tsp garlic powder as well.)
  4. Add in the broccoli and chicken and stir to combine.
  5. Lightly grease the casserole dish and pour in the rice
    mixture.
  6. Top with remaining cheddar cheese.
  7. If baking immediately after assembling, bake the casserole
    for 35 minutes, covered. 
  8. If preparing this ahead of time, cover with foil and
    refrigerate for up to 3 days prior to baking. Then bake for 45 minutes,
    covered. 
  9. Adding the Topping:
  10. Melt the butter and crumble up the crackers. Combine to form
    the topping for the casserole. 
  11. Top the casserole with the crumbled cracker topping and bake
    uncovered for 10 additional minutes. 
  12. Let the casserole sit for 5 minutes prior to serving.



This article and recipe adapted from this site

Awesome the Ultimate Pumpkin Cheesecake Bars



Ingredients

Crust:

  • 3 cups  graham cracker
    crumbs
  • 1/3 cup  brown sugar
  • 1 teaspoon  ground
    cinnamon
  • 1 teaspoon  ground
    nutmeg
  • 1/4 teaspoon  ground
    cloves
  • 1 stick  (1/2 cup)
    unsalted butter  (melted)

Cheesecake Batter:

  • 4 packages  (8 oz
    each) cream cheese  (at room temperature)
  • 1 1/2 cup  granulated
    sugar
  • 2 tablespoon 
    cornstarch
  • 4  large eggs  (at room temperature)
  • 1/2 cup  heavy
    whipping cream  (at room temperature)
  • 3/4 cup  sour
    cream  (at room temperature)
  • 1 teaspoon  vanilla
    extract

Pumpkin Layer:

  • 1 can  (15 oz) pumpkin
    puree
  • 1 teaspoon  ground
    cinnamon
  • 1/2 teaspoon  ground
    nutmeg
  • 1 teaspoon  pumpkin
    spice  (optional)

Cinnamon Whipped Cream:

  • 2 cups  heavy whipping
    cream  (cold)
  • 1/2 cup  granulated
    sugar
  • 1 teaspoon  vanilla
    extract
  • 1 teaspoon  ground
    cinnamon

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. Lightly coat a 9×13-inch pan with baking spray and set
    aside.
  2. Add the “Crust” ingredients to a large bowl and
    stir until well combined.
  3. Press the mixture into the prepared pan. Using a measuring
    cup, press the crust and try to line the sides about to the middle of the pan
    edges.
  4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before
    you begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand
    mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  3. Add the rest of the ingredients from the “Cheesecake
    Batter” list and continue beating until well combined and creamy. Scrape
    the sides and bottom of the bowl with a spatula.
  4. Remove crust from freezer and pour 1/2 of the cheesecake
    batter mixture into the prepared pan. Return to freezer for about 1 hour, the
    layer needs to freeze enough to be able to pour the pumpkin layer on top of it.
  5. Set aside the remaining half of cheesecake batter. It will
    be used for the pumpkin layer.

Pumpkin Layer:

  1. Add the “Pumpkin Layer” ingredients to the
    remaining half of cheesecake batter that you previously set aside, and whisk to
    fully combine. Scrape the sides and bottom of the bowl with a spatula.

Remove cheesecake from the freezer and pour the pumpkin
layer on top. Level the top with a spatula.

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 about one hour.
  3. Try not to open the door to the oven. At the 45 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 the 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. Transfer to the refrigerator and chill for 6-24 hours.

Cinnamon Whipped Cream:

  1. Add cream, sugar, vanilla and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow – medium
    speed, gradually increasing to high speed. Mix until soft peaks form and the
    whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star
    piping tip and pipe it onto cheesecake bars right before serving.

Calories: 711 Carbohydrates: 98 Protein: 11 Fat: 42
Saturated Fat: 25 Cholesterol: 206 Sodium: 385 Potassium: 326 Fiber: 3 Sugar:
64 Vitamin A: 9775 Vitamin C: 2.8 Calcium: 202 Iron: 3.2









This article and recipe adapted from this site

New Easy Keto Pizza Bites

Ingredients
  • 1 pound Italian sausage, cooked and drained
  • 4 ounces cream cheese, softened
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 3 eggs, beaten
  • 1 1/4 cup shredded mozzarella

Instructions
  1. Preheat oven to 350 degrees
  2. Combine cooked sausage and cream cheese until completely combined.
  3. Add in remaining ingredients until well combined and chill 10 minutes.
  4. **If you skip chilling the dough they will flatten as they cook and not be nice round balls**
  5. Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie scoop.
  6. Bake 18-20 minutes until golden brown.
  7. This made 30 for me, but that will depend on the size scoop you use and how tightly you pack them.

Notes
Almond flour can be used in place of coconut flour, but the bites wil not be as light and fluffy.

Base Recipe adapted from site

New Best oreo Dirt Pie Recipe

Ingredients

  • 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

  • 14.3 oz Oreos
  • 12.8 oz Hot Fudge
  • 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
  • 1¾ C Milk

For the dirt

  • 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
  • 1¾ C Milk
  • 1 Cool Whip
  • Hot Fudge & Oreos optional toppings

Instructions

  1. Combine cake mix according to the instructions on the box. Mix until well combined.
  2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes.
  3. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
  5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
  7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
  8. Once the pudding has set, mix in a container of Cool Whip until well blended.
  9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
  10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

This article and recipe adapted from this site

Awesome the Best Oven Fried Chicken Ever {with Creamy Honey Mustard

For the Chicken:

  • 8 chicken tenders
  • 1/2 cup mayonnaise
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Seasoned Salt 
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • Cayenne pepper (to taste)
  • 2 cups cornflakes (click here to buy gluten free
    cornflakes!)
  • 1/4 cup parmesan cheese
  • 2 tablespoons melted butter (plus more for greasing the pan)

  1. Preheat oven to 375ºF. Liberally grease a baking sheet
    (butter is best).
  2. Combine the mayonnaise and spices.
  3. Crush the cornflakes and combine them with the parmesan in a
    shallow dish. You can also add more of the spices to this mixture too.
  4. Coat each tender in the mayo mixture (I use my hands). Then
    coat them in the cornflake mixture.
  5. Place on the greased pan and drizzle with the butter. Bake
    for about 20 minutes or until the center reaches 165ºF. Serve with honey
    mustard sauce (recipe below).

For the Creamy Honey Mustard Sauce:

  1. 3 tablespoons mayonnaise
  2. 2 tablespoons mustard
  3. 2 tablespoons honey
  4. cayenne pepper to taste





This Recipe adapted from >>>> Click Here

Lovely No-bake Pineapple Cream Dessert



Ingredients


Filling:

  • 8 oz softened cream cheese
  • 1 tub 8 oz whipped topping
  • 1 large can 14-16 oz crushed pineapple, drained
  • 3/4 cup confectioner’s sugar
  • 1/2 cup pineapple chunks
  • 1/2 cup shredded coconut for topping.

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter melted

Instructions 
  1. For crust: Mix the graham cracker crumbs and sugar. Add the
    melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
  2. Filling: In a large bowl, beat the softened cream cheese and
    confectioner’s sugar until very smooth.
  3. Beat in the tub of whipped topping. Then fold in the drained
    pineapple.
  4. Spread filling on top of crust. Top with pineapple chunks
    and sprinkle with coconut.
  5. Chill very well—at least 4 hours, preferably overnight

Read Full Recipe >>>> Click Here

Lovely Spinach Artichoke Chicken Casserole – Keto and Low Carb

INGREDIENTS

  • 4 cups cooked chicken shredded/chopped
  • 9 ounce package frozen spinach thawed and well drained
  • 14 ounces artichoke hearts (plain) chopped
  • 8 ounces cream cheese at room temperature
  • 1 cup parmesan cheese grated
  • 1 1/2 cups shredded mozzarella cheese
  • 2/3 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup mayonnaise see my recipe
  • 3 cloves garlic minced
  • salt and pepper to taste


PREPARATION

  1. Preheat oven to 375F. Add the cream cheese, sour cream,
    heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of
    the ingredients, except for the mozzarella cheese.
  2. Mix well, then pour into a 9″ x 13″ baking dish that has
    been sprayed with nonstick spray. Top with the shredded mozzarella cheese and
    bake for 20 minutes.  Increase the
    temperature to 400F and bake for another 5 minutes or until the cheese is slightly
    golden and bubbly.
  3. Allow to cool slightly before serving. Store leftovers in
    the fridge for a few days or freeze.

NOTES

The artichoke hearts that I used were in a jar, plain, not
marinated.  You can use either canned or
frozen (thawed), whichever is easier for you, just be sure to rinse them first.



Read Full Recipe —> Click Here

Unique Smores Poke Brownies

INGREDIENTS

  • 1 box brownie mix, plus ingredients called for on box
  • 1 c. marshmallow fluff
  • 30 mini marshmallows
  • 2 tbsp. hot fudge sauce, warmed
  • Crushed graham crackers, for garnish

DIRECTIONS

  1. Preheat oven to 350º and line an 8″-x-8” pan with
    parchment. Prepare brownie mix according to package directions and pour into
    prepared pan. Bake until a toothpick inserted into center of brownies comes out
    with a few moist crumbs, about 45 minutes. Let cool, 20 minutes.
  2. Heat broiler. Using the bottom of a wooden spoon, poke holes
    all over brownies.
  3. Microwave marshmallow fluff with 1 tablespoon water until
    pourable, 20 seconds. Pour into poke holes.
  4. Top with a layer of mini marshmallows and broil until
    golden, 2 minutes.
  5. Drizzle with hot fudge and garnish with crushed graham
    crackers.



Read Full Recipe —> Click Here

New Honey Cream Cheese Biscuits



INGREDIENTS


FOR THE BISCUITS

  • 2 3/4 cups (358 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces (113 grams) cream cheese, cut into 1/2-inch pieces,
    cold
  • 1/4 cup (57 grams) unsalted butter, cut into pieces, cold
  • 1 cup (240 milliliters) buttermilk

HONEY BUTTER

  • 1 cup (226 grams) unsalted butter
  • 1/3 cup (113 grams) honey

INSTRUCTIONS

  1. Preheat the oven to 450ºF. Line a baking sheet with
    parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder,
    baking soda, and salt. Stir with a whisk. Using a pastry blender cut the butter
    and cream cheese into the flour until the mixture resembles coarse crumbs. Stir
    the buttermilk into the flour until combined. (The dough might appear to be
    slightly dry.)
  3. Turn the dough out onto a lightly floured surface and knead
    just until the dough comes together. (Handle the dough as little as possible.)
  4. Roll the dough out into an 8-inch circle. Cut the dough
    using a 2-inch circle biscuit cutter and place them on the prepared baking
    sheet. Gently re-roll any leftover dough to cut more biscuits if needed.
  5. Bake for 10-15 minutes or until lightly golden brown. Brush
    with melted honey butter and bake for another 5 minutes. Cool on a wire rack
    for 5 minutes before serving. Enjoy them warm.

FOR THE HONEY BUTTER

  1. Melt the butter in a small saucepan over low heat. Stir in
    honey until well combined.

Read Full Recipe —> Click Here

Unique Cinnamon Rolls



Ingredients


Roll Dough

  • 1/4 cup (60ml) warm water, 110 – 120 degrees
  • 1 Tbsp active dry yeast
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 2 large eggs, at room temperature**
  • 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and
    melted
  • 3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend
    King Arthur)

Cinnamon Filling

  • 6 Tbsp (85g) unsalted butter, well softened
  • 1 cup (210g) packed light brown sugar
  • 2 Tbsp (13g) Saigon cinnamon

Cream Cheese Icing

  • 1/4 cup (56g) unsalted butter, softened
  • 3 oz. cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (190g) powdered sugar

Instructions

  1. Pour water in a the bowl of an electric stand mixer, pour in
    yeast and 1/2 tsp sugar and whisk well. Let rest 5 – 10 minutes to proof (if it
    doesn’t puff up your water was either too hot or the yeast is bad and the rolls
    won’t rise).  
  2. Add in buttermilk, eggs, 1/2 cup granulated sugar, salt,
    vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend
    mixture until combined.
  3. Pour in 2 1/2 cups of the flour and mix until well combined.
    Switch to a hook attachment then add another 1 cup flour. Knead mixture until
    combined.
  4. Continue to knead on moderately low speed about 5 – 6
    minutes while adding a little more flour as needed to reach a soft and moist
    dough (Dough shouldn’t stick to the sides of the bowl but does stick to the
    bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so
    in a humid climate you may need a little more. Also note I use the scoop and
    level method when measuring in cups).
  5. Transfer dough to an oiled bowl, cover with plastic wrap and
    let rise in a warm place until doubled in volume, about 1 1/2 hours.
  6. Butter a rimmed 15 by 10-inch jelly roll pan then line with
    parchment paper (a 13 by 9-inch baking dish works as well I just like the
    result of the slightly bigger pan better). Butter parchment paper and set
    aside.
  7. Punch dough down. Dust a working surface lightly with flour
    and turn dough out onto surface. Sprinkle top of dough with a little flour then
    roll dough out into an 20 by 18-inch rectangle.
  8. Spread 6 Tbsp butter evenly over entire surface (just use
    your hands). In a small mixing bowl whisk together brown sugar and cinnamon.
    Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave
    about 1/2-inch border uncovered along all edges).
  9. Beginning on an 18-inch side tightly roll dough into a
    cylinder. Pinch the seam to seal (brushing a little egg white underneath helps
    if needed).
  10. Cut into 12 equal portions using a large sharp knife (they
    should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared
    baking sheet.
  11. Cover with plastic wrap (leave plastic it a little loose but
    be sure it fully encloses to keep air out. Also see notes for overnight method
    as this would be the point to chill***).
  12. Let rise in a warm place until doubled in volume, about 1
    1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls
    rising.
  13. Bake rolls in preheated oven until centers are no longer
    doughy, about 18 – 22 minutes (center should be 185 degrees on an instant read
    thermometer). If needed during the last 5 minutes of baking you can tent with
    foil to prevent excess browning, all ovens vary.
  14. While rolls are baking in a medium mixing bowl using an
    electric hand mixer whip together butter and cream cheese until smooth and
    fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
  15. Spread icing over hot from the oven rolls. Rolls are best
    served warm. If you have leftover rolls store in an airtight container once
    cool and rewarm individually on a plate in microwave for about 15 seconds or
    until soft and warm.
  16. *You can also warm buttermilk gently in the microwave to
    bring it to room temperature. Heat it on 30% power in a microwave safe cup, in
    20 second increments stirring between each, until it registers about 75 degrees
    on an instant read thermometer (no more than 90 degrees or it will curdle!).
  17. **To quickly bring eggs to room temperature place them in a
    bowl and cover with warm water. Let rest 10 minutes.
  18. ***For the overnight method, immediately after you’ve cut
    rolls and placed them in pan wrap with plastic wrap and chill overnight. Then
    following day remove from fridge, keep covered and let rest at room temperature
    until doubled in volume, about 2 hours. Continue to bake as directed.

Recipe Notes


Recipe inspired by Allrecipes





This article and recipe adapted from this site

Unique Nantucket Christmas Cranberry Pie

Ingredients
FILLING INGREDIENTS
  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup chopped pecans

TOPPING INGREDIENTS
  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour *

* GLUTEN-FREE ALTERNATIVE
  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *

Instructions
  1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10″ pie plate.
  2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
  3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
  4. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

Notes
If you do not have a 10″ pan, a 9″ pan will work fine, it will simply need about 10 extra minutes of baking time.

Base Recipe adapted from site

Unique Easy Baked Caesar Chicken Recipe

INGREDIENTS

  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated

INSTRUCTIONS

  1. Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

This article and recipe adapted from this site

Awesome Slow Cooker Greek Chicken

Ingredients

  •  1 tablespoon
    extra-virgin olive oil
  •  2 pounds boneless
    skinless chicken breasts — or thighs
  •  1/2 teaspoon kosher
    salt
  •  1/4 teaspoon ground
    black pepper
  •  1 jar roasted red
    peppers — (12 ounces), drained and chopped
  •  1 cup kalamata olives
  •  1 medium red onion —
    cut into 1/2-inch chunks
  •  3 tablespoons red
    wine vinegar
  •  1 tablespoon minced
    garlic — from about 3 large cloves
  •  1 teaspoon honey
  •  1 teaspoon dried oregano
  •  1 teaspoon dried
    thyme leaves
  •  1/2 cup feta cheese —
    optional for serving
  •  Chopped fresh herbs:
    any mix of basil — parsley, or thyme, optional for serving (I used fresh thyme)

Instructions

  1. Lightly coat a 5-quart or larger slow cooker with nonstick
    spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken
    with salt and pepper, then place it in the hot pan, seasoned side down. Let
    brown on the first side for 1 to 2 minutes until golden, then flip and brown on
    the other side for 1 additional minute. If your skillet isn’t large enough to
    fit all of the chicken pieces, work in batches so that the chicken does not
    overlap. Transfer the chicken to the slow cooker.
  2. Arrange the peppers, olives, and onions around the chicken
    (do not place on top).
  3. In a small bowl or measuring cup, whisk together the red
    wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and
    vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low,
    until the chicken is cooked through and the center reaches 165 degrees F. Serve
    warm, sprinkled with feta and fresh herbs.



This Recipe adapted from >>>> Click Here

Fresh Paula Deen’s Banana Pudding



INGREDIENTS:

  • 1 12-oz container frozen whipped topping, thawed
  • 1 14-oz can sweetened condensed milk
  • 1 8-oz package cream cheese, softened
  • 2 cups milk
  • 1 5.1-oz box instant French vanilla pudding mix
  • 6 to 8 sliced bananas, sliced
  • 2 7.25-oz bags Pepperidge Farm Chessmen cookies

INSTRUCTIONS:

  1.  Line the bottom of a 13×9 baking dish with cookies then
    add a layer of bananas over cookies
  2. (see note). Combine cream cheese and sweetened condensed milk in a
    large mixing bowl then beat with
  3. an electric mixer until smooth.
  4.  Combine milk and pudding mix in a separate bowl then
    whisk for one minute or until smooth.
  5. Stir pudding mixture into cream cheese mixture then mix
    until completely incorporated.
  6.  Add whipped topping to the mixture then fold together
    until incorporated.
  7.  Pour the mixture over the cookies and bananas then cover
    with remaining cookies. Cover
  8. and refrigerate before serving

Read Full Recipe >>>> Click Here

New Spinach Stuffed Chicken Breast

Ingredient

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced
  • ½ teaspoon red pepper flakes 

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board and drizzle
    with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion
    powder to a small bowl and stir to combine. Sprinkle evenly over both sides of
    the chicken.
  4. Use a sharp knife to cut a pocket into the side of each
    chicken breast. Set chicken aside.
  5. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red
    pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to
    combine.
  6. Spoon the spinach mixture into each chicken breast evenly.
  7. Place the chicken breasts in a 9×13 baking dish. Bake,
    uncovered, for 25 minutes or until chicken is cooked through.





Read Full Recipe —> Click Here

Awesome Smores Cupcakes



INGREDIENTS

  • 3 c. graham cracker crumbs (about 20 full-sheet graham
    crackers)
  • 12 tbsp. melted butter
  • 1/2 c. granulated sugar
  • Pinch kosher salt
  • Devil’s food cake mix, plus ingredients called for on box
  • 1 c. chocolate chips
  • 1/2 c. heavy cream
  • 24 marshmallows

DIRECTIONS

  1. Preheat oven to 350° and line two 12-cup muffin tins with
    cupcake liners.
  2. Make cupcakes: Combine graham cracker crumbs, melted butter,
    sugar, and salt in small bowl. Press about 1 tablespoon of mixture into each
    cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions and divide
    batter between liners and bake for a couple minutes less than the box
    instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache: Place
    chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in
    a small saucepan over medium heat and bring to a gentle simmer. Pour hot cream
    over chocolate chips, whisking constantly until smooth.
  5. When cupcakes are almost done baking, pull them out and
    spoon about a tablespoon of ganache onto each cupcake, then top each with a
    marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return
    trays to oven and bake—watching closely!—until marshmallows are golden and very
    soft, 4 to 5 minutes more.





Read Full Recipe —> Click Here

Best Of One Skillet Chicken with Green Beans

Ingredients

  • 1/2 lb. French green beans
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 4 boneless skinless chicken thighs thinly sliced
  • Salt and lemon pepper (to taste)
  • 4 cloves garlic minced
  • 1 tsp onion powder
  • 10 oz. mushrooms
  • ½ cup chicken broth unsalted
  • ½ cup heavy cream (or half-and-half + 1 Tbsp flour for
    lighter version)
  • 2/3 cup grated Parmesan cheese more for garnish

Instructions

  1. Arrange green beans in a microwave-safe dish with 1/2 cup
    (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but
    still crisp.
  2. In a large skillet, add olive oil and butter to the pan and
    heat it over medium high heat. When the pan is hot, add sliced chicken, season
    it with salt and lemon pepper right in the pan, and cook for about 4 minutes on
    each side until chicken slices are slightly browned. Next add garlic, onion
    powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring
    regularly, until cooked to your liking.
  3. Add chicken broth and heavy cream and reduce the sauce for a
    couple of minutes, until slightly thickened.
  4. Next add parmesan cheese into the pan. Stir until cheese is
    incorporated with the sauce. Taste and season with more salt and pepper.
  5. Serve warm and garnish with extra cheese, if desired.



This article and recipe adapted from this site

Lovely butterscotch Lush

Ingredients

Graham
Cracker Crust ~
  • 1.5 cup
    graham crackers, crushed
  • 1 stick
    butter (1/2 cup), melted
  • 1/2 cup
    sugar

Cream
Cheese Layer ~
  • 1 package
    (8 oz) cream cheese, softened
  • 2 cups
    heavy cream
  • 1/4 cup
    sugar

Pudding
Layer ~
  • 2.5 cups
    milk
  • 2 small
    packages butterscotch instant pudding

Whipped
Cream Layer ~
  • 1 cup heavy
    cream
  • 3 Tbls
    powdered sugar

Toppings
(optional) ~
  • Butterscotch
    ice cream topping
  • Chocolate
    bar, shaved

Get
IngredientsPowered by Chicory

Instructions

Graham
Cracker Crust ~
  1. Preheat
    oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
  2. Press
    mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.

Cream
Cheese Layer ~
  1. Use a hand
    mixer to beat cream cheese and sugar until fluffy.
  2. Add in 2
    cups heavy cream and beat until stiff peaks form.
  3. Layer over
    cooled graham cracker crust.

Pudding
Layer ~
  1. Beat milk
    and pudding mix. If too thick, add a little more milk. You want it thicker than
    traditional pudding, but not so thick you can’t pour or smooth your pudding
    layer.
  2. Spread over
    cream cheese layer.

Whipped
Cream Layer ~
  1. Beat heavy
    cream and powdered sugar, until it forms soft peaks.
  2. Spread over
    pudding layer.
  3. Chill 4
    hours in the refrigerator, or until set.

Toppings
(optional) ~
  1. Drizzle
    warmed butterscotch topping across the top.
  2. Sprinkle
    with shaved chocolate pieces.

This
article and recipe adapted from this site

Luxury Easy Homemade Cream Puffs

Ingredients

  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 tsp vanilla
  • 2 cups heavy cream
  • 1 cup milk
  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Instructions

  1. Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and refrigerate to set.
  2. Place the butter and water in a heavy saucepan over medium heat and bring to a rolling boil. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
  3. Transfer the dough to your electric mixer and beat with a mixer on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the eggs one at a time and continue to mix until you have a smooth thick paste.
  4. Spoon or pipe mounds of dough onto a baking sheet covered in parchment paper, spacing them a couple of inches apart.
  5. Bake at 400 degrees for 15 minutes and then reduce the oven temperature to 350.
  6. Bake for a further 30 to 40 minutes or until the shells have browned and are dry inside.
  7. PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape and prevent them from falling/flattening. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10-15 minutes.
  8. Remove from oven and let cool on a wire rack.
  9. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar. Enjoy!

This article and recipe adapted from this site

Luxury Ina Gartens Chocolate Cake

Ingredients

Dry Ingredients

  • 1 3/4 cup all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk (I used half-and-half, which worked fine,
    too!)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot coffee

For the frosting

  • 6 ounces semisweet chocolate, chopped
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 cups powdered sugar, sifted
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Instructions

For the cake

  1. Preheat oven to 350F. Butter two 8-inch round cake pans and
    line the bottoms with parchment paper discs.
  2. Whisk all the dry ingredients together well in a large bowl.
  3. In a separate bowl, whisk together all the wet ingredients
    EXCEPT the coffee.
  4. Slowly add the wet ingredients to the dry ingredients,
    mixing as you go. Once incorporated, add the hot coffee, and mix everything
    until there are no pockets of dry flour left. The batter will be very thin.
  5. Divide the batter between the two cake pans, and bake for 35
    minutes until risen and a toothpick inserted into the center of the cake comes
    out without wet batter clinging to it.
  6. Allow the cakes to partially cool in the pans, then turn out
    onto a cooling rack to completely cool before frosting. The cakes can be made a
    day or two ahead and kept in the refrigerator before frosting.

For the frosting

  1. Melt the chocolate in a double boiler or in the microwave
    using short bursts. Stir until smooth and set aside to cool slightly.
  2. Beat the room temperature butter in the bowl of a stand
    mixer with the paddle attachment for a couple minutes until smooth and
    noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla,
    beating on a low-medium speed until everything is smooth.
  3. Whisk the sour cream into the partially cooled melted
    chocolate. This both cools down the chocolate and warms up the sour cream so
    that both are more-or-less room temperature before adding to the butter
    mixture.
  4. Add the chocolate and sour cream mixture to the mixer bowl
    and beat on low speed until everything is smooth and combined.
  5. If your frosting seems a little too loose, you can
    refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give
    it a good stir before frosting the cake.



This Recipe adapted from >>>> Click Here

Elegant Slow Cooker Thai Basil Chicken Curry

ingredients

  • 1 pound boneless and skinless chicken (breasts of thighs)
  • 1 (13.5 ounce) can coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon lime juice (or rice vinegar)
  • 1 tablespoon coconut/palm sugar (or brown sugar)
  • 1 onion, diced
  • 1 jalapeno, diced (or bird eye chili)
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger, grated
  • 1/4 cup cilantro, chopped
  • 1/3 cup basil, chopped

directions 
  1. Place the chicken, coconut milk, curry powder, fish sauce,
    lime juice, sugar, onion, jalapeno, garlic, and ginger into the slow cooker and
    cook on low for 8 hours, or high for 3 hours, before shredding the chicken and
    mixing in the cilantro and basil.






Read Full Recipe —> Click Here

Awesome soft Paleo Pumpkin Cookies with Salted Maple Frosting



Ingredients

For the cookie dough:

  • 1/4 cup melted and cooled coconut oil (or sub melted butter)
  • 1/3 cup pumpkin puree
  • 1/4 cup organic cane sugar (regular sugar or coconut sugar
    will also work!)
  • 1 tablespoon pure maple syrup
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed fine almond flour (do not use almond meal)
  • 3 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon,
    1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or
    cloves)
  • 1/4 teaspoon salt
  • Optional if not using frosting: Roll dough in cinnamon sugar
    (1/4 cup sugar + 2 teaspoons cinnamon)

For the Salted Maple Frosting:

  • ½ cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon melted butter
  • 1/2 tablespoon unsweetened almond milk, plus 1-2 teaspoons
    more to thin if necessary
  • Pinch of sea salt, to taste

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet
    with parchment paper and set aside. 
  2. In a large bowl, add the coconut oil, pumpkin puree, sugar,
    maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next
    add in almond flour, coconut flour, baking soda, spices and salt. Process until
    a dough forms. Allow dough to sit for 5 minutes. 
  3. Next use your hands to roll dough into golf sized balls.
    Roll in cinnamon-sugar if you’d like. Place on prepared cookie sheet then
    flatten each dough ball with the palm of your hand, but still keep the cookies
    nice and round. They should be about 1/4 inch thick before baking because we
    still want them to be nice, thick and fluffy. Bake for 8-11 minutes. 
  4. Remove from oven, transfer to a wire rack and allow cookies
    to cool completely before frosting. Makes about 12 cookies. 
  5. For the frosting: In a medium bowl, mix together the
    powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of
    sea salt to taste. If frosting is too thick, you can add a teaspoon or two more
    milk to make it spreadable. Frost each cookie then enjoy! Sprinkle top of
    frosting with a little cinnamon for a gorgeous look. Cookies will get softer
    each day. Cookies can be stored in a container at room temp for a few days,
    then I recommend storing them in the fridge.



Read Full Recipe —> Click Here

Inspirational Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Ingredients

Chicken thighs
  • 4 chicken thighs , skin-on, bone-in
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian seasoning dried thyme, oregano

Mushroom sauce

  • 6 oz white mushrooms
  • 5 slices bacon cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs fresh thyme

Instructions

  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and
    pepper and Italian herb seasoning mix (usually a combination of dried thyme,
    oregano and other herbs). Heat vegetable oil on medium-high heat in a large
    skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the
    skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined
    baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are
    completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add
    sliced mushrooms (without salting – to ensure the mushrooms get caramelized)
    and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet. 
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme,
    bring to boil, stir, immediately reduce to simmer and simmer for about 2
    minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste
    and add more salt if needed.
  8. When chicken is done baking and chicken thighs are
    completely cooked through, add cooked chicken thighs to the skillet and spoon
    the sauce and the mushrooms on top of chicken thighs.



This article and recipe adapted from this site

Awesome Copycat Longhorn Parmesan Crusted Chicken



Ingredients


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


Marinade:

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


Parmesan Crust

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

Instructions

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

Parmesan Crust

  1. Preheat the oven to a low broil.
  2. Combine the chopped Parmesan, Provolone, and Buttermilk
    Ranch dressing in a small bowl.
  3. Microwave for 30 seconds.
  4. Use the back of a fork to mash and stir the cheese around
    until they’re about the consistency of lumpy mashed potatoes.
  5. Microwave for an additional 15 seconds. Stir, and spread on
    top of the chicken.
  6. Combine the panko with the garlic powder. Stir in the melted
    butter, this allows the Panko topping to brown, otherwise it can immediately
    burn. Top the chicken with it.
  7.  

    Broil 1-2 minutes until the cheese is hot and melted, keep a
    close eye to ensure it doesn’t burn.

     

    Serve with mashed potatoes and enjoy!

This article and recipe adapted from this site

Awesome Parmesan Roasted Carrot Fries

ingredients
  • 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated

directions
  1. Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
  2. Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.

Note: I use a mandolin to easily slice the carrots into fries.
Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)

Base Recipe adapted from site

Luxury Best Pumpkin Bars with Cream Cheese

Ingredients

Pumpkin Bars:

  • 4 eggs

  • 1 2/3 cups sugar

  • 1 cup vegetable oil

  • 1 ¾ cups pumpkin puree

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 2 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

For Cream Cheese mixture:

  • 16 oz. cream cheese-softened

  • 1 ½ Tablespoons corn starch

  • 1 /3 cup sugar

  • 1 teaspoon vanilla

  • 2 eggs- slightly beaten


Instructions

  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.

  2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.

  3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.

  4. Mix in dry ingredients and pour in prepared pan, then smooth the top.

  5. Mix softened cream cheese, sugar, corn starch and  vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.

  6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.

  7. Cool completely before serving.

This article and recipe adapted from this site

Inspirational Chicken Pepper Bacon Melts Recipe

INGREDIENTS

  • ½ pound bacon slices (8 strips)
  • 1 large red bell pepper, about 8 ounces cut into thick strips
  • 8 ounces (in weight) sweet onion such as Vidalia, cut into
    thick strips (one medium to large onion)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 whole eggs
  • 2 tablespoons whole milk
  • 1 ½ cups bread crumbs
  • 1 pound boneless skinless chicken breast cut into four
    portions and pounded to ¼ inch thick
  • Oil for frying
  • ¾ cup condensed cream of chicken soup, see our homemade
    recipe here
  • ¼ cup whole milk or light cream
  • 4 thick slices Fontina cheese, total 8 ounces

INSTRUCTIONS

  1. In a large sauté pan, cook bacon to just under crisp (still
    slightly chewy). Drain on paper towels and reserve bacon fat.
  2. Leave two tablespoons of bacon fat in the pan and reserve
    the remaining fat for later in this recipe.
  3. Heat the pan to medium heat and add peppers and onions and
    cook over medium for ten minutes. Pour into a bowl and set aside.
  4. Preheat oven to 350 degrees F.
  5. Add salt and pepper to flour and place in a pie plate.
  6. Place the two eggs and two tablespoons of milk in a large
    bowl and whip.
  7. Place bread crumbs in a second pie plate.
  8. After chicken has been pounded, dip in flour, shake off
    excess, dip in egg then in bread crumbs and hold on a plate or platter.
  9. In the same pan you used to cook the peppers and onions, add
    remaining bacon fat and top it off with vegetable oil to about one half inch
    deep. Heat to 350 degrees using a candy thermometer to test. 
  10. Line a sheet pan with foil.
  11. Fry two pieces of chicken at a time browning on each side
    and removing to waiting sheet tray. It is not necessary to cook completely
    through as it will finish in the oven so cook just to a nice golden brown on
    both sides.
  12. Mix the condensed cream of chicken soup with the quarter cup
    of milk or cream and microwave until hot. Divide this over the tops of each
    fried chicken portion.
  13. Next, divide the cooked onion and peppers evenly over the
    tops of the portions.
  14. Top each with two slices of bacon and then divide the cheese
    between each portion.
  15. Bake uncovered for 10-15 minutes or until the cheese has
    fully melted and starting to brown.
  16. Remove from oven and serve with your favorite side.



This Recipe adapted from >>>> Click Here

New Banana Cream Cookies

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 banana smashed
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  1. Preheat your oven to 350 degree F and prepare baking sheets
    by lining with parchment paper.
  2. Combine flour, baking soda and salt, then set aside.
  3. Combine butter and sugar and mix with an electric
    mixer.  Add banana, dry pudding mix and
    the eggs, then mix together until smooth.
  4. Pour dry ingredients into the mixing bowl with banana
    mixture and mix slowly until incorporated. Add the white chocolate chips and
    mix to combine.
  5. Scoop rounded tablespoonfuls of cookie dough onto parchment
    lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden.
    Let Banana Cream Cookies cool for several minutes on the cookie sheet before
    transferring to a cooling rack.





This Recipe adapted from >>>> Click Here

Beautiful Instant Pot Garlic Parmesan Chicken Wings

Ingredients

To Toss Before Pressure Cooking:

  • 3 pounds chicken drumettes/wings (whichever you prefer) *See
    Note
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup water

To Toss Before Baking:

  • 5 large garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon salt

To Toss Before Serving:

  • 1/3 cup Parmesan cheese
  • ½ teaspoon salt
  • 2 tablespoons parsley (optional)

Instructions

  1. Add the drumettes to a large mixing bowl and toss with
    garlic powder, onion powder and 1 teaspoon salt and pepper.
  2. Place a cup of water in the bottom of the Instant Pot, then
    place the trivet in the bottom of the Instant Pot.  Add the chicken wings, seal the lid, and
    pressure cook on high pressure 6 minutes (the IP will take 15-17 minutes to
    come to pressure).  Meanwhile, move your
    oven rack to the middle position and preheat the oven to 525 degrees F. 
  3. When pressure cooking is complete, carefully do a Quick Release
    of the pressure. It normally takes 2-3 minutes to release pressure.
  4. Remove wings from the IP and place in a large bowl.  Add the melted butter, olive oil, minced
    garlic, and salt to a small bowl and stir together.  Pour over cooked chicken wings and toss. 
  5. Place the chicken wings skin-side down on a parchment-lined
    baking sheet, and bake for 8 minutes. Then broil 2-3 more minutes without
    opening the oven.
  6. Remove the wings from the oven and toss with parmesan
    cheese, salt and parsley while still hot. 
    Serve and enjoy.

Recipe Notes

If you use whole wings and plan to cut off the tips you will
have less meat than if you used drumettes. 
So if using whole wings, purchase 4 pounds, and if you’re only using
drumettes, purchase 3 pounds.



Read Full Recipe —> Click Here

Beautiful Homemade Chocolate Peanut butter Eggs

Ingredients

  • 1 cup creamy peanut butter
  • ¼ cup butter-melted
  • 2 Tablespoons brown sugar
  • 2 teaspoons vanilla
  • Dash of salt
  • 2 cups powdered sugar
  • about 10-12 oz. chocolate or chocolate chips (I used half
    semi sweet baking chocolate and half milk chocolate)

Instructions

  1. Line 8 x 8 inch dish with parchment paper, leaving the paper
    overhang the sides so you can easily lift it later.
  2. Stir together peanut butter, melted butter, brown sugar,
    vanilla and a dash of salt, just to combine.
  3. Gradually mix in powdered sugar.
  4. Press the mixture into prepared dish. Smooth the top with
    spatula or simply press it with your palms to flatten into about ½ inch thick
    layer.
  5. Place it in the freezer until firm enough for cutting.
  6. Line a tray with parchment paper, set aside.
  7. Using egg shaped cookie cutter cut out the eggs and place
    them on the tray. Place them in the freezer for 45-60 minutes.
  8. Melt the chocolate and line another tray with parchment
    paper.
  9. Using a fork, dip each egg into melted chocolate to cover
    completely. Gently tap the fork to drip of the excess of chocolate. Place
    chocolate covered eggs on the parchment paper lined tray. Refrigerate until
    chocolate has set.
  10. Store in the fridge or freeze for longer storage.
  11. I made 16-17 eggs, but the number depends on the size of
    your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it
    to make egg shaped cutter. Don’t waste any batter, pick up leftovers, kneed,
    press with your palms and you will be able to cut out at least 2-3 more eggs.



Read Full Recipe —> Click Here

Unique Creamy Chicken tortilla soup



INGREDIENTS

FOR THE SOUP

  • 2 tablespoon vegetable oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 jalapenos diced
  • 6 cups low-sodium chicken stock
  • 2 14.5 ounce fire roasted diced tomatoes w/green chilies
  • 1 11 ounce can corn
  • 1 14.5 ounce can black beans, rinsed & drained
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon crushed red pepper red pepper flakes, optional
  • 3 tablespoons crushed corn tortilla chips
  • 3 chicken breasts or 3 cups cubed rotisserie chicken meat
  • 2 limes; 1 juiced and 1 cut into wedges for serving
  • 1 cup heavy cream
  • kosher or sea salt to taste
  • freshly ground black pepper to taste

FOR SERVING:

  • Favorite shredded Mexican cheese
  • Corn tortilla chips or strips
  • Sour cream
  • Fresh cilantro chopped
  • Fresh avocado slices
  • Lime wedges
  • Jalapeno slices

INSTRUCTIONS

FOR THE SOUP:

  1. Crush enough tortilla chips to make 3 tablespoons and set
    aside.
  2. Heat a Dutch oven over medium heat, and add the vegetable
    oil.
  3. Add onions and cook 3 minutes or until softened and
    translucent.
  4. Add jalapenos and cook an additional 1-minute.
  5. Add garlic and cook 30 seconds.
  6. Pour in the chicken broth, tomatoes, corn, beans, chili
    powder, cumin, smoked paprika, crushed red pepper and crushed corn tortilla
    chips.
  7. If using chicken breasts, add them now and reduce the heat
    to low.
  8. Simmer for 20 minutes or until chicken is cooked through.
  9. Remove chicken breasts and use two forks to shred. Transfer
    the shredded chicken back into the pot. (If using chopped rotisserie chicken,
    add it now.)
  10. Add lime juice and heavy cream. Stir well and season with
    salt & pepper. Cook until heated through.

TO SERVE:

  1. Ladle soup into serving bowls and sprinkle with shredded
    cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
  2. Serve a wedge of lime and a few slices of avocado.
  3. Enjoy!



This article and recipe adapted from this site

Beautiful Pumpkin Chocolate Chip Cupcakes

Ingredients

Pumpkin
Chocolate Chip Cupcakes

  • 1 1/4 cup
    all-purpose flour
  • 1/4 cup
    cornstarch
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 1/2 tsp
    ground cinnamon
  • pinch
    ground cloves
  • pinch
    nutmeg
  • 1/2 cup
    vegetable oil
  • 2/3 cup
    brown sugar , packed
  • 2/3 cup
    white sugar
  • 2 large
    eggs , room temperature
  • 1 1/2 tsp
    vanilla extract
  • 1 cup
    pumpkin puree , not pumpkin pie filling
  • 1/3 cup
    milk , buttermilk or regular
  • 3/4 cup
    mini chocolate chips*

Chocolate
Frosting

  • 1 cup
    unsalted butter , room temperature
  • 3-4 cups
    powdered sugar , sifted
  • 3/4 cup
    cocoa powder , sifted
  • 6-8
    tablespoons whipping cream
  • 1/4 cup
    mini chocolate chips , for decorating

Instructions

  1. Make the
    Pumpkin Chocolate Chip Cupcakes
  2. Preheat the
    oven to 365F degrees.
  3. Line 2
    muffin pans with large muffin papers (you’ll end up with about 18 cupcakes
    total).
  4. In a medium
    bowl whisk together the flour, cornstarch, baking powder, baking soda, salt,
    cinnamon, nutmeg & cloves
  5. In a
    separate large bowl beat together the oil and sugars using an electric mixer.
    Then beat in the eggs and vanilla.
  6. Turn off
    the mixer and stir in the pureed pumpkin.
  7. With the
    electric mixer on low speed, beat in the flour mixture alternating with the
    milk.
  8. Turn off
    the mixer and stir in the mini chocolate chips.
  9. Spoon the
    batter into the prepared muffin pan, filling each about 2/3 full. Bake for
    15-18 minutes, or until an inserted toothpick comes out clean.
  10. Make the
    Chocolate Frosting
  11. In a large
    bowl using a stand mixer, beat the butter until very fluffy.
  12. Turn the
    mixer to low speed and beat in 2 cups of the powdered sugar, followed by the
    cocoa powder.
  13. Beat in the
    rest of the powdered sugar about 1/2 cup at a time alternating with 1-2
    tablespoon of whipping cream until the desired consistency and sweetness level
    is reached.
  14. Frost the
    cooled cupcakes with a piping bag (I used a 1M tip) or a knife. Decorate with
    more chocolate chips.

This
article and recipe adapted from this site

Inspirational Delicious Pumpkin Chocolate Chip Bars



Ingredients


  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin puree
  • 1-1/2 cups chocolate chips


Instructions


  1. Preheat oven to 325. Generously grease a 9×13 pan.
  2. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
  4. Add the dry mixture to the wet (mix well), then fold in chocolate chips and spread batter evenly into pan.
  5. Bake for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
  6. Cool completely before cutting.
  7. ENJOY!

This article and recipe adapted from this site

Elegant Easy No-bake Cheesecake Bites

INGREDIENTS

  • 8oz cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1/2 cup crushed graham cracker crumbs
  • 4 cups powdered sugar
  • 10 oz chocolate chips

DIRECTIONS

  1. In a large bowl, mix the cream cheese and butter together until combined.
  2. Add in the graham cracker crumbs and mix well.
  3. Add in the powdered sugar, 1 cup at a time, until it is all mixed in.
  4. Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.
  5. Place a piece of wax paper on the counter and remove batter form the fridge.
  6. Scoop into balls and roll in between palms if necessary. Place on wax paper.
  7. Place in fridge for 10-20 minutes if they are too soft to dip.
  8. Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.
  9. Dip balls into chocolate, covering completely.
  10. Place back on wax paper and let cool until chocolate has hardened.

Store in the fridge for the best taste.This article and recipe adapted from this site

Inspirational Baked Honey Bbq Popcorn Chicken

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into
    bite-sized pieces
  • 1 cup (125g) all-purpose flour
  • 5 cups (140g) corn flakes cereal, crushed lightly
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2 large eggs
  • ¼ cup (60ml) milk

Easy Honey BBQ Sauce

  • 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby
    Rays Original)
  • 1/4 cup (80g) honey
  • 1/4 cup (68g) ketchup

Instructions

  1. Preheat oven to 400°F (204°C). Line a large baking sheet
    with parchment paper or a silicone baking mat. Set aside.
  2. Place the bite-sized pieces of chicken in a large bowl. Add
    flour and stir to coat each piece. Set aside.
  3. Place the corn flakes, salt, pepper, garlic powder, and
    smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together
    in a small bowl.
  4. This next step gets your hands a little messy so have paper
    towels nearby. Dip each piece of chicken in the egg mixture, letting any excess
    drip off. Then generously roll in the cornflake mixture, shaking off any
    excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
  5. Bake for 18 minutes, flipping once at the 9-10 minute mark.
    (During this time, I make the sauce in step 6.) Remove from the oven and allow
    to cool for 5 minutes.
  6. Heat the sauce ingredients in a small saucepan over medium
    heat for 6-7 minutes, whisking occasionally.
  7. Carefully place the chicken bites into a large bowl. Pour
    the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers
    keep well in the refrigerator for up to 1 week. Reheat in the microwave until
    warmed through.

Notes

  • Make Ahead & Freezing Instructions: Prepare the popcorn
    chicken through step 4. Refrigerate for up to 1 day before continuing with step
    5. You can also freeze the baked popcorn chicken before tossing in the honey
    BBQ sauce. Bake frozen popcorn chicken in a 350°F (177°C) oven for 20 minutes
    or until warmed through.
  • Plain Popcorn Chicken: You can leave the popcorn chicken
    plain. Simply add a little more seasoning (salt, pepper, smoked paprika, and
    garlic powder) to the cornflake mixture and leave off the honey BBQ sauce.



This Recipe adapted from >>>> Click Here

Best Of Peanut butter Muddy Buddy Cookies

INGREDIENTS

  • 1 stick unsalted sweet cream butter, softened 1/2 C
  • 1/2 C peanut butter
  • 1/2 C light brown sugar
  • 1/2 C sugar
  • 1 egg
  • 1 1/2 C flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 C Nestle milk chocolate chips
  • 1/2 tsp canola oil
  • 1/2 C powdered sugar

INSTRUCTIONS

  1. Preheat the oven to 350 degrees
  2. In a large bowl, mix together the flour, baking soda and
    baking powder
  3. Using a standing mixer, cream together the butter, peanut
    butter, and both sugars until cream and combined
  4. Mix in the egg until blended
  5. Gradually mix in the flour until combined
  6. Using the ice cream scooper, scoop some dough into your
    hands and roll into a ball
  7. Place the cookie dough balls onto the cookie sheet
  8. Take the bottom of a glass and lightly press down onto the
    cookies to get round disks.
  9. Bake for 8-10 minutes
  10. Once baked, let the cookies cool for a few minutes before
    transferring to a wire rack
  11. Using a bowl, melt together the chocolate chips and oil in
    intervals of 30-45 seconds
  12. Scoop melted chocolate into the piping bag
  13. Cut off the tip of the piping bag and pipe dollops of
    chocolate into the middle of the cookie
  14. Let the chocolate completely harden



This Recipe adapted from >>>> Click Here

CREAMY TUSCAN CHICKEN (PALEO + WHOLE30)

INGREDIENTS

  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp pepper
  • 4 chicken breasts
  • 2 tbsp ghee
  • 1/4 cup chicken broth
  • 2 tbsp arrowroot starch
  • 1.5 cups full fat coconut milk
  • 1/2 cup sun dried tomatoes
  • 1/4 cup basil chopped
  • 3 cups spinach
  • Chopped parsley optional topping

INSTRUCTIONS

  1. Prepare shallot and garlic as noted. Place Italian
    seasoning, sea salt and pepper in a small bowl and mix.
  2. Place the chicken breasts between two pieces of parchment
    paper and pound them down to make them even in thickness. Sprinkle each side of
    the chicken with the Italian seasoning mix.
  3. Heat a large skillet over medium heat and add ghee.
  4. Once hot, add the chicken to the pan (you may have to cook
    the chicken in 2 batches depending on the size of your pan). Cook, without
    disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook
    another 3-4 minutes on the other side, until the chicken is mostly cooked
    through.
  5. While the chicken is cooking, whisk together chicken broth
    and arrowroot starch.
  6. Remove chicken from the skillet and set aside. Lower the
    heat to medium.
  7. Add more ghee if needed and add the garlic and shallot to
    the pan. Cook, stirring constantly, for 1-2 minutes.
  8. Add coconut milk, chicken broth, sun dried tomatoes and
    basil to the pan. Stir to mix, scraping up any browned bits remaining in the
    pan from when you cooked your chicken.
  9. Add the chicken breasts back to the skillet with the sauce.
    Cover and turn heat down to low. Simmer for about 5 minutes, or until the
    chicken is fully cooked.
  10. When the chicken is almost finished, add in the spinach. You
    might have to add it in in batches. Stir the spinach in until wilted.
  11. Serve with vegetables, potatoes, rice or cauli rice. Spoon
    some sauce over everything for serving. Sprinkle with chopped parsley
    (optional).





Read Full Recipe —> Click Here

New toffee Recipe

INGREDIENTS

  • 1 cup butter (8 ounces, cut into pieces)
  • 1 cup sugar
  • 2 Tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup chocolate chips (milk chocolate or semi-sweet)
  • 2 Tablespoons chopped pecans

INSTRUCTIONS

  1. Prepare a baking sheet by buttering or lining with parchment
    paper and set aside.
  2. Add the butter, sugar, water, and salt to a medium saucepan.
    Heat the pan over medium heat, stirring frequently, until the butter has melted
    and the sugar has dissolved.
  3. Continue to heat over medium heat until the mixture has
    reached 285°F and has turned a rich caramel color. Remove from heat and stir in
    the vanilla. 
  4. Pour the mixture onto the prepared pan and allow it to
    spread. Let the toffee cool 5 minutes, then sprinkle with the chocolate chips
    and allow to sit for 10 minutes.
  5. Spread the melted chocolate chips with an offset spatula and
    sprinkle with chopped pecans. Let the toffee cool completely, then break into
    pieces and enjoy.



Read Full Recipe —> Click Here

Best Of Baked Teriyaki Chicken

INGREDIENTS

  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 cup caster sugar
  • 1/3 cup + 1 tbsp soy sauce
  • 3 tbsp cider vinegar
  • 2 cloves garlic, peeled and minced
  • 1 thumb-sized piece of ginger, peeled and minced
  • 2 tbsp honey
  • 1/4 tsp white pepper
  • 4 chicken breasts cut into chunky strips
  • 1 tbsp sesame seeds
  • Small bunch scallions, chopped

TO SERVE INGREDIENTS

  • Boiled rice
  • Green veg – such as broccoli and kale


DIRECTIONS

  1. Preheat the oven to 400F.
  2. Place the cornstarch and cold water in a small saucepan and
    stir together to combine.
  3. Add in the sugar, soy sauce, cider vinegar, minced garlic,
    ginger, honey and pepper.
  4. Stir together and heat, stirring slowly until the sauce
    comes to a boil. Turn off the heat.
  5. Place the chunks of chicken in an oven-proof dish. Pour over
    the sauce and stir if needed to make sure all of the chicken is coated in the
    sauce.
  6. Place in the oven (no lid needed) to cook for 30-35 minutes,
    stirring once or twice during cooking to ensure the top of the chicken doesn’t
    get too dark. Check the chicken is cooked by cutting open a large piece and
    ensuring it’s no longer pink in the middle (place back in the oven for another
    few minutes if it is).
  7. Serve the chicken with boiled rice and green veg, topped
    with sesame seeds and chopped scallions.



This article and recipe adapted from this site

Beautiful butterfinger Chocolate and Peanut butter Lush



Ingredients

  • 32 Oreo cookies
  • 5 tablespoons butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar
  • 3/4 cup creamy peanut butter
  • 1 bag mini Butterfingers
  • 1 (16-ounce) container Cool Whip, divided
  • 1 (5.9-ounce) box instant chocolate pudding mix
  • 2 cups milk

Instructions

  1. In a medium bowl, stir together crushed oreo cookies and
    melted butter. Transfer to a 9X13-inch baking dish and press firmly all along
    the bottom. Refrigerate.
  2. Using an electric mixer, beat cream cheese. Gradually add
    confectioners’ sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush
    6 mini Butterfingers and fold them into peanut butter mixture.
  3. Spread peanut butter mixture evenly over oreo crust.
  4. In a medium bowl, whisk the pudding mix and milk together.
    Let sit to thicken for a minute or two and then pour over peanut butter layer.
  5. Spread remaining Cool Whip on top. Crush remaining
    Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Notes

  • The Butterfingers are really easy to crush while they are
    still in the wrapper. Just use a rolling pin to tap them a few times.

Nutrition

Calories: 341kcal









This article and recipe adapted from this site

Awesome Christmas Crack Recipe



INGREDIENTS


  • 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
  • 1 cup (220 g) packed dark brown sugar
  • 1 cup (225 g or 2 sticks) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups (10 to 12 ounces) semi-sweet chocolate


METHOD


  1. Preheat the oven to 400F. Line a 10×15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

This article and recipe adapted from this site

Luxury Best Mississippi Mud Cake

Ingredients

  • 2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1/2 cup light brown sugar , packed

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon salt

  • 3/4 cup oil , canola or vegetable

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 6 Tablespoons milk

  • 1/3 cup sour cream

  • 1 cup boiling water

For topping:

  • 10.5 ounce package mini marshmallows

  • 1/2 cup butter (1 stick)

  • 6 Tablespoons milk

  • 3 heaping Tablespoons unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
  2. In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
  3. Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
  4. Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
  5. Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it.
  6. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted.
  7. Allow cake to cool completely before drizzling frosting on top.
  8. For the frosting:
  9. Melt butter in a small saucepan over medium-high heat.
  10. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly.
  11. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
  12. Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

This article and recipe adapted from this site

Lovely Pecan Sandie Praline Bars



INGREDIENTS:

FOR THE COOKIE LAYER:

  • 1 cup (226g) unsalted butter, softened
  • 1/3 cup (67g) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 & 1/4 (270g) cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (120g) finely chopped pecans*

FOR THE TOPPING:

  • 2/3 cup (158ml) light corn syrup
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 large eggs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon vailla extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (180g) chopped pecans*
  • 2 cups (340g) semisweet chocolate chips

DIRECTIONS:

TO MAKE THE COOKIE LAYER:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Using an electric mixer on medium speed, beat the butter and
    sugar until light and fluffy. Add the egg and vanilla, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour, pecans,
    and salt. Mix just until combined.
  4. Transfer the mixture to the prepared pan, and press evenly
    into the bottom of the pan.
  5. Bake 15 to 20 minutes, or until the edges are lightly
    browned. Set aside to cool slightly.

TO MAKE THE TOPPING:

  1. Combine the corn syrup, brown sugar, eggs, butter, vanilla,
    and salt until thoroughly mixed. Stir in the pecans.
  2. Pour the topping mixture over the cookie layer.
  3. Bake 35 to 40 minutes, or until the topping is set.
  4. Remove the pan from the oven and place on a wire rack.
    Sprinkle the chocolate chips over the top of the topping. Let the chips sit for
    about 5 minutes. Then spread the chocolate over the topping. Cool completely
    before cutting into bars.



This Recipe adapted from >>>> Click Here

Unique Baked Garlic butter Chicken



Ingredients

  • 4 (16-ounces) boneless skinless chicken breasts
  • salt and fresh ground pepper , to taste
  • 1 stick (1/2-cup) butter*
  • 6 cloves garlic , minced
  • 1 tablespoon fresh rosemary leaves
  • 1/2 cup Shredded Reduced Fat 4-Cheese Italian 

Instructions

  1. Preheat oven to 375F.
  2. Lightly grease a baking dish with a pat of butter.
  3. Season chicken breasts with salt and pepper; arrange chicken
    in a single layer in prepared baking dish and set aside.
  4. Add butter to a skillet and melt over medium heat.
  5. Stir in garlic and cook over medium heat for 4 to 5 minutes,
    or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  6. Stir in the rosemary and remove from heat.
  7. Pour the prepared garlic butter over the chicken breasts.
  8. Bake for 30 to 32 minutes, or until chicken’s internal
    temperature is 165F.
  9. Sprinkle with cheese and cook for an additional 3 minutes,
    or until cheese is melted.
  10. Remove from oven and let stand a couple minutes.
  11. Transfer chicken to serving plates; spoon a little bit of
    the garlic butter sauce over the chicken and serve.

Read Full Recipe >>>> Click Here

Inspirational Easy Apple Crisp Recipe



Ingredients

Topping

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

Apple filling

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

Instructions

  1. Preheat oven to 375 degrees and position oven rack one level
    below the center. Butter an 8 by 8 inch baking dish (or small casserole dish
    with a similar size), set aside. 
  2. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2
    cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30
    seconds. 
  3. Add diced butter and using clean fingertips, rub butter into
    dry mixture until it comes together into small crumbles. Transfer to
    refrigerator to chill while preparing filling.
  4. In a small mixing bowl, whisk together melted butter and flour
    until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup
    brown sugar, 1/2 tsp cinnamon, and pinch of salt.  
  5. Place apples in a large bowl then pour butter mixture over
    apples and toss to evenly coat, then pour apple mixture into prepared baking
    dish and spread into an even layer. 
  6. Remove topping from refrigerator and sprinkle into crumbles
    evenly over top of apples.
  7. Bake in preheated oven until top is golden brown and apples
    are tender when pierced with a toothpick, about 35 minutes. 
  8. Remove from oven and allow to rest 10 minutes before
    serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

Read Full Recipe —> Click Here

Inspirational the Best Slow Cooker Chicken Ever



INGREDIENTS

  • 2 lbs chicken breasts, boneless, skinless
  • 1 each onion, medium, sliced
  • 1 bag small carrots
  • 8-10 each small red Potatoes, quartered
  • 1 bottle Italian Salad Dressing, 16 ounces

INSTRUCTIONS

  1. Line the bottom of your crock pot with the onion slices,
  2. Next layer in the carrots
  3. Then the potatoes
  4. You may choose to brown your chicken in a skillet before
    adding to slow cooker however this is completely optional. Add chicken to the
    slow cooker on the top of the vegetables.
  5. Pour entire bottle of salad dressing over the chicken and
    vegetable layers
  6. Cook on low 6-8 hours or on high for 4 hours until the
    juices in the chicken run clear and the internal temperature is at least 165 F.
  7. Remove Chicken and plate a chicken breast with carrots and
    potatoes as sides! You may read below for other ways to serve this amazing and
    easy chicken dish!

This article and recipe adapted from this site

Luxury Healthy Chocolate Silk Pie



Ingredients


Chocolate Crust:

  • 1 cup raw pecans
  • 1 cup dates pitted
  • 3 TBS unsweetened cocoa powder
  • 4 TBS unsweetened coconut
  • 2 TBS honey or pure maple syrup
  • ¼ tsp sea salt

Chocolate Silk Pie Filling:

  • ½ cup roasted cashews soaked for at least one hour
  • 1 ¼ cups chocolate chips melted
  • 1 12.3-oz package firm silken tofu, drained
  • 3 TBS unsweetened cocoa powder
  • 6 TBS honey (or pure maple syrup)
  • 2 tsp pure vanilla extract
  • 2 TBS unsweetened vanilla almond milk
  • ¼ tsp sea salt

Coconut Whipped Cream (optional):

  • 1 14 oz can coconut cream
  • ¼ cup powdered sugar
  • 1/2 tsppure vanilla extract

Instructions

  1. Place ½ cup of cashews in a glass bowl and pour boiling
    water over them until fully submerged. Let sit for one hour then drain.

To make the crust:

  1. Very lightly grease a 9 or 10” deep-dish round pie plate.
    Set aside.
  2. Place pecans in the container of your Vitamix blender. Blend
    until pecans are crumbly (about 15 seconds) starting on low speed increasing to
    high.
  3. Add dates. Blend about 15 seconds, starting on low speed
    increasing to high, until mixture is crumbly.
  4. Add the remaining ingredients and blend until the mixture
    turns a dark chocolatey brown, slightly sticks together but is still crumbly.
    Stop blending before it gets too wet and sticky.
  5. Dump the mixture into the pie plate/baking dish and press
    into the shape of the pan.
  6. Refrigerate the crust while you make the filling.

To make the filling:

  1. Melt the chocolate (either on the stove or in the
    microwave), until smooth. Set aside.
  2. Put all the ingredients into the container of your Vitamix
    and blend, starting on low speed and increasing to high, until the mixture is
    completely smooth.
  3. Pour mixture into prepared crust and store in the fridge
    until chilled. This gets firmer and firmer, the longer it sits.

Coconut whipped cream:

  1. Chill coconut cream in the refrigerator overnight and do not
    shake it.
  2. Place the container of your standing mixer in the
    refrigerator to chill for at least 10 minutes (or longer).
  3. Carefully opened the can of chilled whipped cream and
    transfer the top, thickened cream to the chilled mixing bowl. (save the liquid
    for a different use)!
  4. Place whisk attachment on mixer and beat cream for about 30
    seconds.
  5. Add powdered sugar and vanilla and beat until creamy.
  6. Taste and adjust sweetness if necessary.
  7. Spread on top of pie immediately or store in an airtight
    container in the refrigerator and serve alongside the pie!

Read Full Recipe —> Click Here

Unique Best Ever Pecan Pie Bars



INGREDIENTS


SHORTBREAD CRUST

  • 1 1/4 pounds (5 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

PECAN PIE TOPPING

  • 1 pound (4 sticks) unsalted butter
  • 1 cup light corn syrup
  • 3 cups light brown sugar, packed
  • 1/4 cup heavy cream
  • 2 pounds pecans, chopped

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. For the crust, beat the butter and granulated sugar in the
    bowl of an electric mixer fitted with a paddle attachment, until light,
    approximately 3 minutes.
  3. Add the eggs and the vanilla and mix well. Sift together the
    flour, baking powder, and salt. Mix the dry ingredients into the batter with
    the mixer on low speed until just combined.
  4. Press the dough evenly into an ungreased 18 by 12 by 2-inch
    baking sheet, making an edge around the edge like you would a pie crust . It
    will be very sticky; sprinkle the dough and your hands lightly with flour. Bake
    for 15 minutes, until the crust is set but not browned. Allow to cool.
  5. For the topping, combine the butter, corn syrup, and brown
    sugar in a large, heavy-bottomed saucepan.
  6. Cook over low heat until the butter is melted, using a
    wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the
    heat. Stir in the heavy cream and pecans.
  7. Pour over the crust, trying not to get the filling between
    the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
  8. Remove from the oven and allow to cool. Wrap in plastic wrap
    and refrigerate until cold. Cut into bars and serve.

NOTES


  • FOR A 9×13 pan (serves 18)

Crust

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt

Topping:

  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 cup light corn syrup
  • 1 1/2 cups light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 pound pecans, chopped

———————————————————————

FOR AN 8×8 pan (serves 9)

Crust

  • 1 1/4 sticks (10 tablespoons) unsalted butter, room
    temperature
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1 cups + 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt

Topping:

  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup light corn syrup
  • 3/4 cups light brown sugar, packed
  • 1 tablespoon heavy cream
  • 1/2 pounds pecans, chopped

This article and recipe adapted from this site

Best Of Oatmeal Cookie Recipe



INGREDIENTS


  • 1 cup butter
  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 cups old-fashioned oats


INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
  2. Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
  3. Add flour, salt, baking soda, baking powder (and cinnamon if desired). Stir just until combined. Then mix in the oats.
  4. Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies.
  5. Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.

This article and recipe adapted from this site

Best Of Best Keto Chicken Quesadilla

Ingredients

  • 1 1/2 Cups Mozzarella Cheese
  • 1 1/2 Cups Cheddar Cheese
  • 1 Cup Cooked Chicken
  • 1/4 Cup Bell Pepper
  • 1/4 Cup Diced Tomato
  • 1/8 Cup Green Onion

Directions

1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.

3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).


This article and recipe adapted from this site

Beautiful Fluffy Chocolate Chip Cookies

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup room temperature unsalted butter
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 and line cookie sheet with parchment
    paper
  2. Sift together the flour, cornstarch, baking powder, baking
    soda, salt and set aside
  3. In a separate bowl or stand up mixture cream together the
    room temp butter, both sugars , eggs and vanilla. Blend until smooth and fluffy
  4. Add the flour mixture to the butter mixture a little at a
    time until all of it is incorporated
  5. Fold in chocolate chips
  6. I used a 1 1/2 tablespoon cookie scoop and place the mounds
    of cookie dough about 2 inches apart
  7. Bake 9-11 minutes depending on your oven-the edges should be
    slightly brown
  8. cool on a wire rack



This Recipe adapted from >>>> Click Here

Elegant Cinnamon Roll Cheesecake Bars

Ingredients

FOR CRUST:

  • 2 cups
    cinnamon graham crackers, finely crushed
  • ⅓ cup
    butter, melted
  • ¼ cup brown
    sugar

FOR
CHEESECAKE:

  • 2 (8 oz)
    pkgs cream cheese, softened to room temp
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp
    vanilla extract
  • ½ cup sour
    cream

FOR
CINNAMON SWIRL:

  • 1 cup brown
    sugar
  • ¼ cup
    all-purpose flour
  • 2-3 Tbsp
    ground cinnamon (depending on how cinnamon-y you want it)
  • 6 Tbsp
    butter

Instructions

  1. Preheat
    oven to 325 degrees F. Line an 8×8 pan with foil, extending the sides of the
    foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  2. In a medium
    bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar
    together until completely moistened. Press the mixture evenly along the bottom
    of the pan and bake for approx. 10-12 minutes or until golden. Remove from the
    oven but keep the oven on.
  3. While crust
    bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together
    the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one
    at a time, beating well after each addition, followed by the vanilla. Lastly,
    beat in the sour cream. Set mixture aside.
  4. Meanwhile,
    in a medium saucepan, melt together the brown sugar, flour, cinnamon and
    butter, stirring until smooth. Set aside.
  5. Spread half
    of the cheesecake mixture into the prepared crust. Top with half of the
    cinnamon mixture. I like to draw lines with the cinnamon mixture into the
    cheesecake and then swirl them together with a butter knife. Top with remaining
    cheesecake, then remaining cinnamon mixture, swirling together.
  6. Bake for
    approx. 35-40 minutes or until cheesecake is set and the center is just a
    little jiggly. Cool completely, then refrigerate for at least 2 hours before
    serving

This
article and recipe adapted from this site

New Breakfast Oatmeal Cupcakes to Go



Ingredients


  • 5 cups rolled oats
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
  • 1 tsp salt
  • 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
  • 2/3 cup mini chocolate chips, optional
  • 2 1/3 cups water – Increase to 2 2/3 cups if using stevia
  • 1/4 cup + 1 tbsp coconut or veg oil (Fat-free option listed in the nutrition link below)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.


Instructions


  1. Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

This article and recipe adapted from this site

Beautiful Rosemary-easy Garlic Chicken Kabobs

Ingredients

  • 8 bamboo skewers
  • 3 boneless-skinless chicken breasts cut in bite-size pieces
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary – dried rosemary is not a good substitute here
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • several grinds black pepper

Instructions

  1. Soak bamboo skewers in water for at least 15 minutes to keep them from burning on the grill. (You could use metal skewers if you like.)
  2. Combine remaining ingredients – chicken through pepper – in a large bowl. Stir to coat all sides of chicken chunks.
  3. Assemble kabobs by dividing chicken chunks and threading them on to 8 skewers. Cover skewers and refrigerate until you’re ready to grill.
  4. Preheat the grill to 375°F. Grill chicken for 3 minutes per side for a total of 12 to 15 minutes, or until cooked through and still moist. Serve.

This article and recipe adapted from this site

Unique Bloomin Apples Recipe

INGREDIENTS

Cooking
spray

  • 4 tbsp.
    melted butter
  • 1 tbsp.
    packed brown sugar
  • 1 tbsp.
    granulated sugar
  • 1/2 tsp.
    ground cinnamon
  • 4 apples
  • 8 chewy
    caramel squares
  • Breyers
    Natural Vanilla ice cream, for serving
  • Caramel,
    for drizzling

DIRECTIONS

FOR OVEN

  1. Preheat
    oven to 375° and grease a medium baking dish with cooking spray. In a small
    bowl, whisk together butter, sugars, and cinnamon.
  2. Slice top
    off of each apple then use a melon baller (or a teaspoon) to scoop out core.
    Using a paring knife, make two circular cuts in apple. Place apple cut side
    down on a cutting board and slice crosswise, being careful not to cut through
    the core.
  3. Place cut
    apples in a small baking dish. Fill each apple with two caramel squares, then
    brush melted butter mixture on top. Bake until the apples are tender, about 30
    minutes.
  4. Serve warm
    with ice cream and drizzle with caramel.

FOR AIR
FRYER

  1. In a small
    bowl, whisk together butter, sugars, and cinnamon.
  2. Slice top
    off of each apple then use a melon baller (or a teaspoon) to scoop out core.
    Using a paring knife, make two circular cuts in apple. Place apple cut side
    down on a cutting board and slice crosswise, being careful not to cut through
    the core.
  3. Fill each
    apple with two caramel squares, then brush melted butter mixture on top. Place
    cut apples in basket of air fryer. Bake at 350° for 15 to 20 minutes.
  4. Serve warm
    with ice cream and drizzle with caramel.

This
article and recipe adapted from this site

Awesome Keto Key Lime Bars



Ingredients


×Crust:

  • 1½ cupblanched almond flour
  • ½ cup coconut flour
  • ½ teaspoon fine grain sea salt
  • 1 cup coconut oil or butter
  • 3/4 cup Swerve (or erythritol and 1 tsp stevia glycerite)


×Key Lime Filling:

  • 8 large eggs
  • 1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
  • tsp baking powder
  • ¼ tsp fine grain sea salt
  • ¾ cup key lime juice


Directions


  1. Preheat oven to 325 degrees F.
  2. Grease an 8 by 8 square glass pan. In a medium bowl, mix the butter and natural until smooth.
  3. Add the almond flour, coconut flour and salt. Use a hand mixer to combine well. This will be a thick cookie crust; press onto bottom of pan using your hands.
  4. Place in oven to pre-bake the crust.
  5. Bake for 15 minutes or until light golden brown. Remove from oven and set aside to cool.
  6. Place all the ingredients in a blender and purée until smooth.
  7. Pour the mixture evenly over the pre-baked crust and bake for 30-40 minutes or until light golden and filling is set in the middle.
  8. Cover with foil if top is getting too dark and center is still not set.
  9. Place in fridge to cool. The filling will set up in the fridge.
  10. Store in airtight container in the fridge for up to 5 days.
  11. Enjoy! 🙂

This article and recipe adapted from this site

Luxury Delicious Homemade Classic Cinnamon Rolls

Must-Haves:

  • 2 cups Organic All-purpose flour (I used Bob’s Red Mill)
  • 3 cups Artisan Bread flour (I used Bob’s Red Mill)
  • 1 packet Rapid Rise Yeast (That’s 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the
    Raw!)
  • 1 1/4 cup Almond milk (I used Califia Farms; You can also
    use whole milk if preferred)
  • 1/4 cup WARM water
  • 1/4 cup unsalted butter (That’s 4 Tbsps!)
  • 2 large eggs, room temp.
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

For the Filling:

  • 3 Tbsps unsalted butter, melted
  • 1/2 cup organic brown sugar (I used Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Cream Cheese Glaze:

  • 4 oz. organic cream cheese, at room temp (That’s 1/2 a
    pack!)
  • 1 tsp vanilla extract
  • 3 cups organic powdered sugar
  • 2-4 Tbsps organic heavy cream
  • 3 Tbsps unsalted butter, softened


Instructions:

For the Dough:

  1. Start by combining the yeast and 1 Tbsp brown sugar in the
    bowl of an electric mixer and then slowly pouring in the warm water, while
    stirring everything together. Allow 10 minutes for the mixture to sit and the
    yeast to activate (It’ll become foamy when done right!). 
  2. Meanwhile, melt the butter and milk together over the stove
    top on low to medium heat, stirring frequently until the butter has fully
    melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and
    let it cool until WARM. 
  3. Add lukewarm butter-milk mixture to yeast and mix until well
    combined. Add eggs, one at a time and continue mixing on low speed until well
    combined. 
  4. Next, combine the all-purpose flour, bread flour, brown
    sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until
    well combined. 
  5. Change “mixer head” to kneading accessory and
    knead dough for 5-10 minutes on medium-high speed until dough ball becomes
    smooth and elastic and dough springs back when lightly pressed with 2 fingers.
    NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is
    achieved! 
  6. Once dough ball is perfectly kneaded, add it to a lightly
    greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an
    hour + 15 minutes. 
  7. In the meantime, you can work on the filling! 

For the Filling:

  1. Melt butter and set aside. In a separate bowl, combine
    cinnamon, nutmeg, ground ginger, and brown sugar and set aside as well. 
  2. Once the hour has gone by and your dough has risen (about
    double it’s original size), preheat the oven to 375 degrees Fahrenheit. Next,
    flour a flat surface and place the dough on it and using a rolling-pin, roll it
    out to a rectangle (approximately 9″x14), trimming the edges if needed.
    NOTE: Try not to make the dough too thin or else rolling it up will be hard to
    do!
  3. Then, generously brush melted butter overtop of dough and
    spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry
    brush’ to sweep sugar mixture evenly across the dough to ensure that every bite
    is sweet! 
  4. Tightly roll dough (long-ways) and using a pastry cutter,
    cut dough into 1.5″ rolls, placing each roll into a large baking dish
    (lined with parchment paper!). 
  5. Then place plastic wrap over the baking dish with rolls and
    let them rise again (for another 20 minutes). 
  6. Once the rolls have doubled in size (once again!) or have
    gotten significantly larger, brush the tops of the rolls with a little more
    melted butter and then bake them for approximately 25 minutes in the preheated
    oven. 
  7. While all the baking magic is happening, make the cream
    cheese glaze and set aside. 

For the Cream Cheese Glaze:

  1. Simply combine the cream cheese and butter in the bowl of an
    electric mixer & beat together on medium-high speed until fluffy. Add
    powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium
    speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a
    time if too thick) or powdered sugar (for more thickness).* 
  2. Remove the rolls from oven and wait 15-20 minutes or so
    (until it completely cools), and then spread the glaze atop the rolls using a
    rubber spatula. 
  3. Bon Appetite!



Read Full Recipe —> Click Here

Inspirational Holly Jolly Fireball Shots



INGREDIENTS

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

DIRECTIONS

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

Read Full Recipe —> Click Here

Unique Pumpkin Spice Coffee Cake



Ingredients


For the streusel::

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, melted

For the cake::

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream, at room temperature
  • 2 large eggs, beaten

For the glaze::

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup

Directions

  • Preheat the oven to 350°F. Spray the bottom of an 8-inch
    square pan with nonstick cooking spray.

Make the streusel:

  • In a small bowl, combine all of the streusel ingredients
    with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder,
    baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.
    In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs.
    Make a well in the center of the dry ingredients, then pour in the wet
    ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle
    with half of the streusel. Spread the remaining batter over the streusel.
    Sprinkle with the remaining streusel.
  3. Bake for 35 minutes, or until a toothpick inserted in the
    center comes out clean. Glass and ceramic pans will take longer to bake than
    metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a
    thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and
    serve. Store leftovers, covered, at room temperature for up to 4 days.

Read Full Recipe —> Click Here

Lovely Easy Chocolate Lasagna



Recipe Ingredients:

  • 1 package regular Oreo cookies (not the Double Stuff kind) –
    about 36 cookies
  • 5 Tablespoon butter, melted
  • 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • Optional – 4 tbsp chocolate liqueur such as Godiva Chocolate
    Liqueur or Bailey’s.( If you don’t want to use this, just leave it out! No
    substitution of another liquid is required.)
  • 12 ounce tub Cool Whip, divided
  • 2 of 3.9 ounce packages Chocolate Instant Pudding
  • 3 1/4 cups cold milk
  • 1 1/2 cups mini chocolate chips

Instructions:

  1. Crush 36 Oreo cookies. I use my food processor, but you
    could also place them in a large ziplock bag and crush them with a rolling pin
    or meat tenderizer mallet. Crush until the Oreos have turned into fine crumbs.
  2. Add the Oreo crumbs to a large bowl. Stir in melted butter.
    Use a fork to mix the butter into the cookie crumbs. Transfer the mixture into
    a 9 x 13 inch baking dish, pressing the crumbs into the bottom of the dish.
    Place the baking dish into the refrigerator and work on the additional layers.
  3. In a large bowl mix the cream cheese with a mixer until
    light and fluffy. Add 2 Tablespoons of milk and sugar. Mix well. Add the
    chocolate liquor if desired. Stir in 1 1/2 cups Cool Whip and completely mix.
    Spread this mixture over the oreo crust.
  4. In a bowl, add 3 and 1/4 cups cold milk to the chocolate
    instant pudding. Whisk for several minutes until the pudding starts to thicken.
    Use a spatula to spread the pudding mixture over the cream cheese layer. Allow
    the dessert to firm up on the countertop for 5 minutes.
  5. Spread the remaining Cool Whip on top. Next sprinkle mini
    chocolate chips over the top. Place in the freezer for 1 hour, or the
    refrigerator for 4 hours then serve.
  6. This dessert can be frozen for a week.



This article and recipe adapted from this site

Fresh Sweet Chili Chicken



INGREDIENTS

  • 12 oz skinless boneless chicken breast/thigh, cut into small
    pieces
  • oil, for deep-frying
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 4 tablespoons bottled Thai sweet chili sauce
  • 1 teaspoon lime juice
  • 1 pinch salt
  • 1/2 teaspoon white sesame
  • 1/2 tablespoon chopped cilantro leaves

Frying Batter:

  • 1 egg white
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 cup water, ice cold
  • 1 tablespoon cooking oil
  • 1 pinch salt

INSTRUCTIONS

  1. Mix all the ingredients for the Batter until well combine.
    Add the chicken into the batter.
  2. Heat up a wok/skillet with about two inches of oil. As soon
    as the oil is fully heated, deep-fry the chicken until golden brown. Transfer
    the chicken out to a dish lined with paper towels to sock up the excess oil.
  3. Clean the wok/skillet and heat it up on medium heat. Add the
    oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the
    wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the
    chicken well with the sweet chili sauce.
  4. Dish out, garnish with the white sesame and cilantro leave.
    Serve immediately.

Read Full Recipe >>>> Click Here

New Knock You Naked Bars



Ingredients


Bars

  • 2 1/4 c. all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c. butter softened
  • 3/4 c. sugar
  • 3/4 c. packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 c. semi-sweet chocolate chips

Caramel Sauce

  • 5 oz evaporated milk
  • 1 bag 14 oz caramels
  • 1/2 c. peanut butter

Instructions

  1. Preheat oven to 375 degrees.
    Grease a 9 x 13 in pan.
  2. Combine flour, baking soda and
    salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large
    mixing bowl until creamy. Add eggs, one at a time, beating well after each
    addition. Gradually mix in flour mixture. Stir in chocolate chips.
  3. Spread half of cookie dough into
    the prepared pan. Bake for 8-10 minutes. Remove from oven.
  4. While the cookie dough is baking
    melt caramels and evaporated milk in a double boiler. Add peanut butter after
    caramels are melted. Melt thoroughly. Spread over baked cookie dough base.
  5. With the remaining cookie dough,
    drop by spoonfuls ontop of the caramel mixture.
  6. Bake for 15-20 minutes or until
    light golden brown.

Read Full Recipe —> Click Here

Inspirational Peanut butter & Brown Sugar French toast

Ingredients

  • 4 slices bread
  • 1/3 cup smooth peanut butter
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 tbsp milk

Instructions

  1. Heat large frying pan on medium heat.
  2. Spread peanut butter on one side of each slice of bread.
  3. Sprinkle brown sugar over the peanut butter on two of the
    slices.
  4. Top those two slices with the other pieces of bread to form
    two sandwiches.
  5. In an 8-inch square pan beat the eggs an milk together.
  6. Coat both sides of the sandwiches in the egg mixture and
    spray the frying pan with cooking spray before placing the sandwiches in the
    pan.
  7. Cook the sandwiches until the first sides are browned, about
    two minutes, and then flip to cook the remaining side.
  8. Remove sandwiches from pan, slice in half and serve with
    maple syrup if desired.
  9. Enjoy!



This Recipe adapted from >>>> Click Here



Luxury buttermilk Roast Chicken with Garlic



Ingredients 
  • 1 cup buttermilk
  • 1 tablespoon olive oil
  • 5 garlic cloves , minced
  • 1/2 cup fresh parsley , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 6 chicken drumsticks

Instructions

  1. Combine buttermilk, olive oil, minced garlic, minced fresh
    parsley, salt and black pepper in a small bowl and whisk really well. Place
    chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over
    the chicken and distribute evenly over all chicken drumsticks. Squeeze as much
    air out of the freezer bag as possible and close the bag. Refrigerate the
    marinated chicken in a freezer bag for 24 hours.
  2. After your chicken has been marinated for 24 hours, preheat
    oven to 400 F. Use a medium size casserole dish – I used 2.5 quart oval
    casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the
    casserole dish – and pour all of the marinade on top and around the chicken.
    Roast for about 30-45 minutes (depends on your oven), until chicken juices run
    clear, the chicken drumsticks are browned and scorched in spots. If needed,
    broil for about 5-10 more minutes to get more color.
  3. Serve immediately, use the sauce from the pan.

Read Full Recipe >>>> Click Here

Lovely Cookie Dough Protein Bites

Ingredients

  • 2 cups oat flour
  • 1/3 cup protein powder
  • 1/2 cup nut butter, melted and slightly cooled
  • 4 Tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • optional: 1/4-1/3 cup mini chocolate chips

Instructions

  1. Line a baking sheet or plate with parchment paper or a
    silicone baking mat. Set aside.
  2. In a large bowl, whisk together the oat flour and protein
    powder. Using a rubber spatula or wooden spoon, stir in the nut butter, maple
    syrup, vanilla, and milk. The mixture should be like a cookie dough
    consistency— come together, but shouldn’t be sticky. If it’s too dry, add 1
    Tablespoon milk. Stir in the chocolate chips, if desired.
  3. Using a cookie scoop or spoon, grab 1.5-2 Tablespoons of
    dough and roll into balls. Set the rolled balls on the baking sheet or plate as
    you finish the rest. Store in an airtight container in the refrigerator for up
    to 1 week.



This Recipe adapted from >>>> Click Here

Elegant Salted Caramel Chocolate Chip Cookies



INGREDIENTS


Cookies

  • 1 cup Flour
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/2 cup Butter
  • 1 Egg
  • 1/2 cup Chocolate chips
  • 3 tbsp Vital Proteins Collagen
    Peptides
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder

Filling

  • 1/3 cup Cashews chopped
  • 12 Caramel candies 

INSTRUCTIONS

  1. In a mixing bowl cream together
    butter, brown sugar and granulated sugar.
  2. Add the egg and vanilla extract
    and mix thoroughly.
  3. In a separate bowl, whisk together
    the flour, salt, baking powder, baking soda and collagen peptides.
  4. Dump the dry mixture into the wet
    mixture and mix until just combined.
  5. Stir in the chocolate chips.
  6. Cover the mixing bowl and
    refrigerate for 30 minutes so that the dough is easier to handle.
  7. Scoop out a small portion of the
    cookie dough and roll it into a ball and then flatten it on the palm of your
    hands. Place a small caramel candy and some cashews in the center. Then, roll
    the dough into a ball and place it on a cookie tray lined with parchment paper.
    By the way, it really helps to wear disposable plastic gloves in this step
    since it prevents the dough from getting warm and sticking to your hands.
  8. Place this tray in the freezer for
    5-10 minutes. Do not skip this step or else your cookies will spread while
    baking. 
  9. Then, remove the trays from the
    freezer and bake at 350 degrees for about 10-12 minutes or until the cookies
    are golden brown and firm along the edges.
  10. Let these cookies cool down to
    room temperature before digging in!

Read Full Recipe —> Click Here

Best Of Garlic Chicken Stir Fry



Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch
    pieces
  • salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions 
  1. Place 1 teaspoon of oil in a [url:1]large pan[/url] and heat
    over medium high heat.
  2. Add the broccoli, mushrooms and bell pepper to the pan. Cook
    for 5-6 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; transfer to a plate and
    cover with foil to keep warm.
  4. Wipe the pan clean with a paper towel, then heat the
    remaining tablespoon of oil over high heat.
  5. Add the chicken to the pan in a single layer and season with
    salt and pepper to taste.
  6. Cook for 3-4 minutes per side, or until chicken is browned
    and cooked through.
  7. Lower heat to medium, add the garlic and cook for 30
    seconds.
  8. Add the vegetables back to the pan.
  9. In a small bowl, whisk together the chicken broth, sugar,
    soy sauce, sesame oil and cornstarch,
  10. Pour the sauce over the chicken mixture and bring to a
    simmer.
  11. Simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve immediately, with steamed rice if desired.

Read Full Recipe >>>> Click Here

Best Of Crack Chicken Burgers

INGREDIENTS:

  • 1 lb ground chicken
  • 1 (1-oz) package Ranch dressing mix
  • 1/3 cup cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • hamburger buns

INSTRUCTIONS:

  1. Combine ground chicken, ranch dressing mix, cooked bacon,
    and cheddar cheese.
  2. Form into 3 or 4 burger patties.
  3. Prepare grill. Grill chicken burgers for 4 to 5 minutes per
    side.
  4. Serve on hamburger buns with favorite burger toppings.

NOTES:

  • Use the ranch dressing mix dry. Do not make the dip.
  • If reducing the amount of ranch dressing mix, add a
    tablespoon or two of dry breadcrumbs.
  • Cook burgers until the internal temperature reaches 165ºF.



Read Full Recipe —> Click Here

Beautiful Perfect Snickerdoodles

Ingredients:
  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour

Cinnamon Sugar Mixture

  • 1/4 cup granulated sugar 
  • 1 tablespoon ground cinnamon

Instructions:

  1. Preheat oven to 325°F. Line a baking sheet with a parchment
    paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle
    attachment mix the butter, granulated sugar, and light brown sugar together on
    medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk,
    vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute,
    scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just
    combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing
    together cinnamon and sugar, stirring until evenly combined. 
  5. Using a medium (2- tablespoon) cookie scoop portion out the
    dough and roll into a ball. Then roll each cookie dough ball into the cinnamon
    sugar mixture until coated.
  6. Place on prepared baking sheet about 2- inches apart. Bake
    for 10-12 minutes, turning cookie sheet halfway through baking.
  7. Allow the cookies to cool on the baking sheet for 3-4
    minutes before transferring to a wire rack to cool completely.



This Recipe adapted from >>>> Click Here

Lovely Chinese Chicken and Broccoli



Ingredients

  • 1 large head of Broccoli, cut into florets
  • 3 Tablespoons vegetable oil
  • 6 boneless chicken thighs, skinless
  • 2 cloves garlic, peeled and finely chopped
  • 3 green/spring onions, trimmed and sliced
  • 1 inch piece of ginger, peeled and chopped
  • 2 Tablespoons Hoisin Sauce
  • 3 Tablespoons light soy sauce, (extra to taste)
  • 6 Tablespoons honey, approximately
  • 6 Tablespoons hot water

Instructions

  1. Steam or sauté the broccoli to the softness just a bit
    firmer than you prefer & set aside.
  2. Heat a wok over a high heat and add a bit of oil. Add the
    chicken and brown on all sides to seal the meat. Remove the chicken and set
    aside.
  3. Fry the garlic, spring onion and ginger for 30 seconds in
    the hot wok, adding a little more oil if necessary, tossing now and then.
  4. Put the chicken back in the wok. Add the soy sauce, hoisin
    sauce, and the hot water and bring to a boil. Drizzle with some of the honey,
    cover, and simmer, turning & drizzling with honey now and again for 7-10
    minutes, or until the chicken is cooked through and the sauce reduced.
  5. Add the broccoli and toss with the sauce until cooked
    through

Read Full Recipe >>>> Click Here

Elegant the Best Oven Fried Chicken



Ingredients

  • 3 chicken breasts, trimmed and cut into 3 strips each
  • 1⁄4 cup butter
  • 1 cup flour
  • ½ cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 teaspoons paprika
  • chopped parsley for garnish
  • Marinara Sauce, for dipping

Instructions

  1. Place chicken breast strips in a bowl of milk. Let it soak
    for 20-30 min.
  2. Preheat oven to 400 degrees.
  3. Cut butter into a few pieces and place in a 9×13 pan. Melt
    butter in pre-heated oven.
  4. Spread melted butter around the bottom of the pan, make sure
    that there are no dry spots.
  5. Add flour, breadcrumbs, garlic powder, salt, pepper and
    paprika in a large ziploc bag.
  6. Shake excess milk off of chicken, and add half of chicken
    stripes at a time to ziploc and shake to coat.
  7. Arrange coated chicken strips on the baking sheet, leaving a
    space between each strip.
  8. Bake 10 to 12 minutes, flip chicken with a pair of tongs,
    and bake for another 10 to 12 minutes.
  9. You want it to be cooked through, but not overdone and dry.
    Bake another 5-10 minutes if needed.
  10. Remove from the oven and drain the chicken to paper towels.
    Serve immediately and enjoy.a

Read Full Recipe >>>> Click Here

Unique Secretly Healthy 87 Calorie Brownies

Calories calculated for 15 bars (not counting the optional
add-ins)

  • 2 cups finely grated zucchini (I firmly packed it in)
  • 1 cup brown sugar (What? They’re still brownies after all.)
  • 1 1/3 cup applesauce (I used unsweetened)
  • 2 eggs
  • 2 teaspoons vanilla
  • 2/3 cup flour (I used Oat Flour, but all-purpose flour would
    be fine)
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Optional add-ins:

  • -About a cup of chocolate chips and/or nuts
  • -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch
    chips, and 1/2 cup peanut butter melted together or just a few pounds of
    Nutella (in case you feel weird about eating brownies that are too heathy) 

  1. Preheat the oven to 350ºF. Grease a 9×13 inch pan.
  2. Mix together the zucchini, sugar, applesauce, eggs, and
    vanilla.
  3. Stir together the remaining ingredients and add to the wet
    ingredients, stirring until combined.
  4. Stir in the chocolate chips and/or nuts if using.
  5. Bake for about 55 minutes.
  6. Frost with the frosting if desired.





This Recipe adapted from >>>> Click Here

Lovely Best Italian Lemon Olive Oil Cake Recipe with Berries

Ingredients

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms

Blueberry Sauce

  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract

Mascarpone Cream

  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon

Lemon curd

  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.

Instructions

Make the Blueberry Sauce:

  1. Start by adding the blueberries with the lemon juice,
    vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple
    of minutes, just until the blueberries burst. Remove from flame and adjust
    sweetness to your taste with more honey. Refrigerate until ready to use.
  2. Make the Lemon Curd:
  3. To make the lemon curd, prepare a double boiler with 2
    inches of water in the bottom pan. Bring to gentle simmer.
  4. Add the egg yolks, sugar, lemon zest and lemon juice to the
    top pan. Whisk together over the steam until combined well. Keep whisking for a
    few minutes until the curd has thickened and coats the back of a spoon. About 5
    to 10 minutes or so. Turn off the flame and whisk in the butter until melted.
    Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until
    cooled completely. It should be very thick at this point. 
  5. Preheat your oven to 325″F.
  6. Prepare a 10 inch spring form pan by lightly buttering it
    with a dab of butter. Place on a baking sheet.

Make the Olive Oil Cake:

  1. In the bowl of a mixer add the eggs, lemon zest and sugar
    and using the whisk attachment beat them together until well combined. A few
    minutes.
  2. Pour in the olive oil and continue whisking on medium low
    speed until all incorporated. Add the ricotta cheese and sea salt and whisk till
    combined.
  3. Add the flour, baking powder, baking soda and slowly mix or
    fold everything together until incorporated.
  4. Transfer the cake batter into the buttered spring form pan.
  5. Bake the olive oil cake in the preheated oven for about 45
    minutes to 1 hour, until a toothpick inserted in the center comes out almost
    clean.
  6. Transfer the cake to a cooling rack and allow to cool
    completely.

Make the Mascarpone Cheese Filling:

  1. Add the egg yolks and sugar to a large mixing bowl. Use a
    mixer with a whisk attachment to cream the sugars and egg yolks until fluffy
    and pale in color.
  2. Add the lemon zest and spoonfuls of the mascarpone cheese
    until incorporated.
  3. Using a spatula fold the whipped cream (must be stiff) into
    the whipped mascarpone cheese until combined. Make sure to not over mix. Cover
    with plastic wrap and refrigerate until ready to use. It should not be runny,
    it should be thick and creamy.

Assemble the Cake:

  1. Once cooled off, remove the cake from the spring form pan by
    releasing the sides first, then remove the bottom. 
  2. Very carefully slice a thin layer off of the top to remove
    the top crust and expose the inside of the cake.
  3. Extra carefully slice the cake in half using a serrated knife.
  4. Place the bottom part on a plate or cake stand.
  5. Using a small spatula spread the chilled lemon curd on top
    of the olive oil cake.
  6. Spoon half of the mascarpone filling on top, or as much as
    you feel comfortable working with. If it seems like too much for you, simply
    save some for later use. Then top it with half of the blueberries from the
    blueberry sauce and some of the fresh blackberries. Reserve as much of the
    liquid from the blueberry sauce as possible for the next layer. 
  7. Add the next olive oil cake layer and spoon all the
    remaining blueberries with the sauce on top. Add the remaining whipped
    mascarpone (or however much you feel comfortable working with) and with the
    back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries
    all over the top, reserving some to decorate the sides of your olive oil cake.
  8. Garnish your lemon olive oil cake with edible flower
    blossoms and enjoy chilled.



This Recipe adapted from >>>> Click Here

Best Of Sex In A Pan Dessert Recipe



INGREDIENTS

  • Click underlined ingredients to buy them!

Pecan Crust 
  • 1 1/2 cup Blanched almond flour
  • 1/2 cup Pecan meal (or make it by grinding pecans in a food
    processor)
  • 2 tbsp Powdered erythritol (or granulated)
  • 1/3 cup Butter (measured solid, then melted)

Cream Cheese Layer

  • 1/4 cup Heavy cream
  • 1/4 cup Powdered erythritol
  • 1/2 tsp Vanilla extract
  • 8 oz Cream cheese (softened)

Chocolate Layer – Option 1 (Old Version)

  • 1 cup Heavy cream
  • 1 cup Unsweetened almond milk
  • 1/2 cup Powdered erythritol
  • 3 oz Sugar-free dark chocolate (chopped)
  • 2 tbsp Butter 
  • 1 tsp Xanthan gum
  • 1 tsp Vanilla extract

Chocolate Layer – Option 2 (New Version)

  • 1/3 cup Cocoa powder
  • 1 1/2 cup Heavy cream
  • 1/3 cup Powdered erythritol
  • 1/2 tsp Vanilla extract

Whipped Cream Layer

  • 1 1/2 cup Heavy cream
  • 2 tbsp Powdered erythritol
  • 1/2 tsp Vanilla extract
  • 1 oz Sugar-free dark chocolate (shaved using a peeler,
    grater, or shaver)
  • Wholesome Yum Keto Sweeteners

INSTRUCTIONS

  1. RECIPE TIPS + VIDEO in the post above, nutrition info +
    recipe notes below! 
  2. Click on the times in the instructions below to start a
    kitchen timer while you cook. 

Crust 
  1. Preheat the oven to 350 degrees F. Line a 9×9 in (23×23 cm)
    baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and
    powdered erythritol. Stir in melted butter until a crumbly dough forms. Press
    evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to
    cool. 

Cream Cheese Layer

  1. While the crust is baking, make the cream cheese layer. Use
    a hand mixer to beat the cream, vanilla extract, and powdered erythritol
    together, until stiff peaks form. Gradually beat in the softened cream cheese,
    a bit at a time, until well combined.
  2. Once the crust has cooled, spread the cream cheese mixture
    evenly over it.

Chocolate Layer – Option 1 (old version, like pudding)

  1. While the crust is cooling, make the chocolate pudding
    layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free
    dark chocolate, butter, and powdered erythritol. Cook over medium-low to low
    heat, stirring frequently, until the chocolate is melted and sweetener
    dissolves (about 5-10 minutes). Be careful not to get the heat too high to
    avoid burning the chocolate. 
  2. Gradually sprinkle the xanthan gum into the saucepan a
    little at a time (don’t just dump it in) and immediately whisk to incorporate.
    Continue to heat for about 5 minutes, whisking constantly. Remove from heat,
    then whisk in the vanilla extract. 
  3. Cool the chocolate pudding for 15 minutes (it will thicken,
    but still be liquid). You can add more xanthan gum if needed, but don’t add too
    much or it will get slimy. Stir/whisk again after cooling, then pour it over
    the cream cheese layer.
  4. Cover with plastic wrap, making sure it’s directly against
    the surface to prevent a film forming. Refrigerate for at least 2 hours. 

Chocolate Layer – Option 2 (new version, faster)

  1. While the crust is cooling, make the chocolate layer. Beat
    the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat
    in cocoa powder gradually.
  2. Spread the chocolate whipped cream over the cream cheese
    layer.

Whipped Cream Layer

  1. Use a hand mixer to beat the cream, vanilla extract, and
    powdered erythritol together, until stiff peaks form.
  2. Spread the whipped cream over the chocolate layer. Sprinkle
    chocolate shavings on top.
  3. Refrigerate for 1-2 more hours (or as long as needed until
    serving) to fully set.

Read Full Recipe >>>> Click Here

Awesome Raw oreos Recipe (vegan & Gluten-free)



INGREDIENTS


Chocolate Cookie

  • 1 cup (115g) oat flour (plain rolled oats blended into a
    flour in the food processor)
  • 1/2 cup (58g) cocoa/cacao powder
  • 1/4 (4 tbsp) cup maple syrup (or any other liquid sweetener)
  • 2.5 tbsp melted coconut oil
  • 1/4 tsp salt

Cashew Cream

  • 3/4 cup (90g) cashews – soaked in water for at 8 hours or
    overnight
  • 1.5 tbsp maple syrup (or any other liquid sweetener)
  • 1 tbsp coconut oil
  • 1 tbsp milk of choice
  • 1/2 tsp vanilla extract
  • Pinch salt

Instructions

  1. To make the cookies – In a large bowl, mix together the oat
    flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut
    oil. You should end up with a dough consistency.
  2. Roll out between 2 pieces of parchment paper to your desired
    thickness. Cut into circles (or stars, hearts…etc) using a cookie cutter.
  3. Use one of the sheets of parchment paper to cover a large
    plate or chopping board and arrange the cookies on top. Place in the fridge and
    leave for 30 minutes to set.
  4. To make the cream – drain and rinse the cashews and place
    them in a high powered blender/food processor along with the rest of the
    ingredients. Blend until smooth.
  5. Take the cookies out and sandwich with the cashew cream.
  6. Store them in the fridge, they taste so much better when
    chilled.
  7. Enjoy!

Read Full Recipe >>>> Click Here

Inspirational Salted Caramel butter Bars



Ingredients

  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 6 tbsp butter melted
  • 1/2 tsp vanilla extract
  • 1 recipe sugar-free caramel sauce
  • 1/4 tsp sea salt (more if desired)

Instructions

  1. Preheat the oven to 350F and grease an 8×8 inch baking pan
    well. 
  2. In a large bowl, whisk together the almond flour, sweetener,
    coconut flour, and salt. Stir in the melted butter and vanilla until the dough
    begins to clump together. 
  3. Press a little over half of the dough into the prepared
    baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes. 
  4. Pour the caramel sauce over the crust and spread to the
    edges. Sprinkle with the salt (add more if you like). Then take the remaining
    crust and crumble it over the filling, pressing lightly to adhere. 
  5. Bake another 20 to 25 minutes, until the filling is bubbly and
    the topping is golden brown. Remove and let cool completely in the pan before
    cutting into bars.

Read Full Recipe >>>> Click Here

Luxury Strawberry Rolls with Vanilla Glaze and A Giveaway



Ingredients


For the Strawberry Filling:

  • 1 1/2 cups fresh strawberries, chopped into tiny pieces
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch

For the Dough:

  • 2 3/4 cups all-purpose flour, divided, plus extra for
    dusting
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 2 1/4 teaspoons instant dry yeast (1 standard package)
  • 1/2 cup water
  • 1/4 cup milk (I used almond milk here but any milk should
    work fine)
  • 3 tablespoons unsalted butter
  • 1 large egg, at room temperature

For the Vanilla Glaze:

  • 1 cup of confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to
    achieve desired consistency

Instructions


To make the Strawberry Filling:

  1. Place the chopped strawberries in a small saucepan over
    medium-heat. Cook for 6-8 minutes, stirring constantly, or until the
    strawberries are very soft and their juices have been released. Add in the
    sugar and cornstarch and continue to cook – and stir – for another 1-2 minutes.
    The mixture will thicken up dramatically during this time. Remove pan from heat
    and transfer the filling into a small bowl. Chill filling completely before
    use.

To make the Dough:

  1. In a large bowl combine 2 1/4 cups of the flour, the
    granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
  2. In a small saucepan over medium heat, warm the water, milk,
    and butter until the butter is completely melted and the mixture is hot to the
    touch but not scalding (it should be between 110-115 degrees F). Stir the
    liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3
    of additional flour. You may need to add up to 1/2 cup of additional flour.
    Your dough is at the right consistency when it gently pulls away from the side
    of the bowl and is slightly elastic in consistency.
  3. Scoop the dough out and transfer it to a lightly floured
    work surface; gently knead the dough by hand for 3 minutes. Lightly spray a
    clean bowl with non-stick spray, then set the ball of dough inside. Cover the
    bowl with plastic wrap and set aside to rest for 20 minutes.
  4. After the 20 minutes have passed, roll the dough out into a
    14×8″ rectangle. Spread the cooled strawberry filling on top, leaving a
    1″ boarder around the edges. Roll the dough up tightly along the edge
    (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11
    pieces (I got exactly 11), then arrange them in a lightly greased 9″ round
    or square baking dish. Loosely cover the rolls with plastic wrap and set them
    in a warm, draft-free place to rise for 1 1/2 hours.
  5. Once the rolls have doubled in size, preheat the oven to 375
    degrees (F). When the oven comes to temperature, bake the rolls for 25-30
    minutes, or until slightly browned. After 15 minutes, you’ll want to rotate the
    pan in the oven and cover the rolls with aluminum foil, to avoid heavy
    browning.

To make the Vanilla Glaze:

  1. In a small bowl combine the confectioners’ sugar, vanilla,
    and cream; whisk until smooth, adding more cream as needed to reach desired
    consistency. Drizzle over the rolls right before serving.
  2. Unglazed rolls can be frozen for up to 2 months.

Read Full Recipe >>>> Click Here

Elegant Best Chocolate Chip Cookies



INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, barely melted but not too hot (see photo
    above)
  • ¾ cup light brown sugar, packed
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 2 cups semisweet chocolate chips (I used half chips and half
    chunks, but either is fine)
  • Coarse sea salt

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line a baking sheet with
    parchment paper.
  2. In a medium bowl mix together the flour, baking soda and the
    salt: Set aside.
  3. In a large bowl beat together the butter, sugars, vanilla
    extract and the vinegar until smooth. Beat in the egg just until combined.
  4. Mix the flour mixture into the wet mixture just until
    combined. Stir in the chips.
  5. Using a large cookie scoop (about 2 rounded tablespoons)
    drop about 3 inches apart onto cookie sheet.
  6. Bake for 8 to 10 minutes, they will look light brown around
    the edges and will look underdone in the center. Remove from the oven and
    immediately sprinkle each cookie with a little sea salt. Allow to sit on the
    sheet for 10 minutes before moving to a rack to cool.

Read Full Recipe >>>> Click Here

Fresh Breakfast Bundt Cake



Ingredients

  • 2 cans Grands Pillsbury Biscuits (or 2 cans regular if you
    want it less bready)
  • 5 eggs
  • 1 c bacon bits or crushed precooked bacon
  • 2 c cheddar cheese shredded, sharp is great
  • Salt and Pepper to taste
  • 1/2 onion diced

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut each biscuit to 6 pcs. and put in a bowl.
  3. Whisk eggs and add salt pepper, and any diced onions or
    scallions if you so desire, pour over biscuits.
  4. Cook your bacon, crumble, then add to bowl with biscuits.
  5. Shred your cheese and add to bowl.
  6. Use a spoon or hands to gently mix the biscuits and items in
    mixture keeping pcs. of biscuits in tact.
  7. Spray inside of bundt pan WELL with non stick spray.
  8. Pour mixture into your pan and spread around the pan evenly.
  9. Bake for approx. 40 minutes or until a beautiful brown color
    is on the top. Cool before serving. Loosen sides well before flipping over so
    it slides out.

Read Full Recipe >>>> Click Here

Awesome Strawberry Cobbler



Ingredients

  • 1 1/4 cup sugar divided
  • 1 cup self-rising flour
  • 1 cup milk
  • 1/2 cup butter melted
  • 1 tsp vanilla
  • 2 cups strawberries diced

Instructions

  1. Preheat oven to 350.
  2. Spray an 11″x8″ baking dish with non-stick cooking
    spray, set aside.
  3. In bowl whisk together 1 cup sugar and flour.
  4. Add in milk and whisk until almost smooth.
  5. Pour in melted butter and vanilla and mix until
    incorporated.
  6. Pour into prepared baking dish.
  7. Sprinkle with strawberries then top with remaining 1/4 cup
    sugar.
  8. Bake in oven for 45 minutes to 1 hour until golden.
  9. Remove and serve with ice cream or whipped cream.

Read Full Recipe >>>> Click Here

Unique Cinnamon Cream Cheese Cookies



Ingredient 
  • 1/2 cup  unsalted
    butter  (softened to room temperature)
  • 4 ounces  cream
    cheese  (softened to room temperature)
  • 1 1/2 cup  powdered
    sugar
  • 1  egg
  • 1/2 teaspoon  baking
    powder
  • 1 teaspoon  vanilla
    extract
  • pinch  kosher salt
  • 1 3/4 cup  all-purpose
    flour
  • 1/4 cup  granulated
    sugar
  • 1 tablespoon  ground
    cinnamon

Instructions 
  1. In a large bowl, cream together the butter and cream cheese
    with a hand mixer until smooth.
  2. Slowly add the powdered sugar and beat until combined.
  3. Add the egg, baking powder, vanilla, and salt. Mix to
    combine.
  4. Add the flour little by little until fully incorporated.
    Place the dough in the fridge for one hour.
  5. Preheat oven to 375 degrees.
  6. Line a cookie sheet with parchment paper and set aside.
  7. In a small bowl, mix together the 1 tablespoon cinnamon and
    1/4 cup of sugar. Set aside.
  8. Scoop about 2 teaspoons worth of dough and roll into balls.
    Coat in the cinnamon-sugar mixture. Place on the prepared cookie sheet about 2
    inches apart from each other.
  9. Bake for 8-9 minutes, until just set, making sure to not
    overbake.
  10. Remove from the oven and let cool the cookies cool on the
    baking sheet for 10 minutes.
  11. Transfer cookies to a wire rack and let cool completely
    before serving.

Read Full Recipe >>>> Click Here

Awesome Pecan Pie Coffee Cake



INGREDIENTS


FOR THE CAKE:

  •  1 & 1/4 cups
    (150g) all-purpose flour
  •  1/2 teaspoon baking
    powder
  •  1/4 teaspoon baking
    soda
  •  1/4 teaspoon salt
  •  3/4 cup (150g)
    granulated sugar
  •  3 tablespoons
    unsalted butter, softened
  •  2 ounces (56g) cream
    cheese, softened
  •  1 large egg
  •  1 large egg white
  •  1 teaspoon vanilla
    extract
  •  3/4 cup (177ml)
    buttermilk

FOR THE TOPPING:

  •  1/3 cup (104g) light
    corn syrup
  •  1/4 cup (50g) packed
    dark brown sugar
  •  2 tablespoons
    unsalted butter
  •  1/3 cup (40g) finely
    chopped pecans
  •  1 large egg, lightly
    beaten
  •  pinch of salt

INSTRUCTIONS


TO MAKE THE CAKE:

  • Preheat oven to 350°F. Grease a 9-inch round cake pan.
  • Whisk together the flour, baking powder, baking soda, and
    salt. Set aside.
  • Using an electric mixer on medium speed, beat the sugar,
    butter, and cream cheese until light and fluffy. Add the egg and egg white, one
    at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce mixer speed to low. Add the flour mixture in 3
    portions, alternating with 2 portions of buttermilk. Mix just until combined.
  • Transfer the batter to the prepared pan. Bake 30 to 35
    minutes, or until a pick inserted into the center comes out clean. Set the pan
    on wire rack.

TO MAKE THE TOPPING:

  1. Reduce oven temperature to 325°F.
  2. Place the corn syrup, brown sugar, and butter in a large
    microwave-safe bowl. Heat in the microwave for 1 minute. Stir until the butter
    melts and the mixture is smooth.
  3. Stir in the pecans, egg, and salt.
  4. Use a wooden skewer* to poke multiple holes in the top of
    the cake.
  5. Pour the topping over the top of the cake.
  6. Bake for 10 minutes. Cool completely on a wire rack before
    serving.









Read Full Recipe >>>> Click Here

New Easy Pineapple Dream Dessert



INGREDIENTS


CRUST

  • 2 1/2 cups Graham cracker crumbs
  • 1 stick Unsalted butter, melted
  • 4 tablespoon Granulated sugar

FILLING

  • 8 oz Cream cheese, softened
  • 1 stick unsalted butter, softened
  • 2 1/4 cups Powdered sugar
  • 1 (20 ounces) can crushed pineapple, very well drained
  • 1 cup Heavy whipping cream
  • 1/2 teaspoon Vanilla extract

INSTRUCTIONS

  1. TO MAKE THE CRUST- Spray a 9 x 9 inch pan with a non stick
    spray. Set aside.
  2. In a medium dish combine graham cracker crumbs, melted
    butter and sugar. Press ½ of the mixture on the bottom of the pan. Save the
    rest for later.
  3. TO MAKE THE FILLING – In a large dish beat heavy whipping
    cream until stiff peaks form. Set aside.
  4. In a separate large dish beat, at low speed, cream cheese,
    butter, powdered sugar and vanilla until creamy.
  5. Stir in pineapple. Fold in the whipped cream. Spread over
    the graham cracker layer.
  6. Top with the remaining graham cracker mixture

Read Full Recipe >>>> Click Here

Elegant Easy No Bake Strawberry Cheesecake Bites

INGREDIENTS

  • 1 pound of strawberries

  • 4 ounces cream cheese, softened

  • 1/4 cup powdered sugar

  • 1/4 teaspoon vanilla extract

  • graham cracker crumbs or crushed graham cracker

INSTRUCTIONS

  1. Cut off the tops of the strawberries and hollow out the inside with a paring knife.

  2. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer.

  3. Fill each strawberry with the cheesecake filling using a spoon, knife, or a piping bag.

  4. Dip the strawberry, cheesecake side down, into the graham cracker crumbs.

  5. Keep refrigerated until served.

This article and recipe adapted from this site

Elegant 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

Awesome 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.



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Lovely 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.

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Awesome 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.





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