Chocolate Hazelnut Meringue Cake

INGREDIENTS

For chocolate hazelnut meringue cake:

  • 240 grams dark chocolate, chopped
  • 180 grams unsalted butter, chopped
  • 2 eggs
  • 4 eggs, extra, separated
  • 90 grams brown sugar
  • 1 teaspoon vanilla extract
  • 50 grams all-purpose flour, sifted
  • ½ teaspoon baking powder, sifted
  • 40 grams toasted and ground hazelnuts (can also use ground
    almonds)
  • 220 grams granulated sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch, sifted
  • 25 grams cocoa powder, sifted, plus extra for dusting

INSTRUCTIONS

  1. Preheat the oven to 325°F. Grease a 9-inch (24 cm) round
    spring form cake pan and line the bottom with parchment paper. 
  2. In a heatproof bowl, combine the chocolate and butter and
    place over a pot of boiling water, ensuring the bottom of the bowl isn’t
    touching the water. We want to use the steam to gently melt the chocolate and
    butter. Stir occasionally until the mixture is melted then set aside and let
    cool slightly. 
  3. In the bowl of an electric stand mixer fitted with the whisk
    attachment, add the eggs, 4 egg yolks, brown sugar, and vanilla and mix on
    medium-high speed for 3-4 minutes, until light and fluffy. Meanwhile, combine
    the flour, baking powder, and ground hazelnuts and mix well. 
  4. Once the egg mixture is light and fluffy, add cooled melted
    chocolate mixture and gently fold to incorporate. Then add the flour mixture
    and gently fold until combined. 
  5. Pour cake batter into prepared cake pan and bake for 30-35
    minutes. Take the cake out of the oven and set aside while you make the
    chocolate meringue. 
  6. Increase the oven temperature to 350°F. In the bowl of an
    electric mixer fitted with the whisk attachment, whisk the egg whites on
    medium-low. Once the egg whites form soft peaks, gradually add the sugar in a
    slow and steady stream. Don’t just dump it in! Add the vinegar and increase the
    speed to high and whisk for another 2-3 minutes until the meringue is thick and
    glossy. 
  7. In the meantime, combine the cornstarch and cocoa powder and
    sift to remove any clumps. 
  8. Once the meringue is thick and glossy, gently fold in the
    cornstarch and cocoa powder until combined. Spoon the meringue on top of the
    partially cooked cake. 
  9. Bake for another 20-25 minutes or until the meringue is
    crisp and cooked. 
  10. Let the cake cool in the pan for 15-20 minutes before
    running a knife around the edge of the cake and gently removing from the spring
    form pan. Allow the cake to cool and then refrigerate for 2 hours before
    serving. Dust with cocoa powder to serve.



This Recipe adapted from >>>> Click Here

Batter-fried Chicken



INGREDIENTS


For the fried chicken brine

  •  1 quart (4 cups) cold
    water
  •  1/4 cup kosher salt
  •  1/4 cup granulated
    sugar
  •  4 pounds bone-in,
    skin-on chicken pieces (halve each breast crosswise and separate leg quarters
    into thighs and drumsticks)

For the fried chicken batter

  •  1 cup all-purpose
    flour
  •  1 cup cornstarch
  •  2 to 5 teaspoons
    freshly ground black pepper
  •  1 teaspoon paprika
  •  1/2 teaspoon cayenne
    pepper
  •  2 teaspoons baking
    powder
  •  1 teaspoon kosher
    salt, plus more to taste
  •  1 3/4 cups cold water
  •  3 quarts (12 cups)
    peanut or vegetable oil, for frying

DIRECTIONS


Make the fried chicken brine

  1. In a large bowl, whisk or stir together the water, salt, and
    sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30
    to 60 minutes.

Make the fried chicken batter

  1. While the chicken is brining, in a large bowl, whisk or stir
    together the flour, cornstarch, black pepper, paprika, cayenne, baking powder,
    salt, and water until smooth. Cover and refrigerate the batter while the
    chicken is brining.

Make the fried chicken

  1. Heat the oil in a large Dutch oven or other deep-sided pot
    over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a
    rimmed baking sheet.
  2. Pour the brine from the chicken down the sink and pat the
    chicken pieces completely dry with paper towels. Whisk the batter to recombine.
    (If the batter seems too thick, add some cold water, no more than 1 tablespoon
    at a time, until the batter becomes the consistency of pancake batter.) Place
    half the chicken pieces in the batter and turn to coat. Remove the chicken from
    the batter, allowing any excess to drip back into the bowl, and carefully place
    it in the oil. Fry the chicken and keep your attention on the oil temperature,
    adjusting the heat as necessary to maintain the oil between 300°F and 325°F
    (149°C and 163°C). Cook the fried chicken until deep golden brown and the white
    meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes,
    depending on the size of the chicken pieces and the exact temperature of your
    oil. Place the fried chicken on the wire rack to drain. Bring the oil back to
    350°F (176°C) and repeat with the remaining chicken. Serve the fried chicken
    hot, warm, at room temperature, even cold if there are any leftovers (hah!).

This Recipe adapted from >>>> Click Here

Creamy Garlic Parmesan Mushroom Chicken and Bacon




INGREDIENTS

FOR THE CHICKEN:
  • 6 chicken thighs (bone-in, skin-on or off)
  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper to taste

FOR THE CREAM SAUCE:
  • 4 cloves garlic crushed
  • 7 ounces (200 g) diced bacon
  • 14 ounces (400 g) sliced brown mushrooms (Cremini)
  • 1 cup heavy cream OR half and half*
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon freshly ground black pepper to
    taste
  • Salt only if needed to your taste
  • Extra chopped fresh parsley to garnish
  • Fresh shaved or grated parmesan to garnish

INSTRUCTIONS
  1. Preheat oven to 200°C | 400°F.
  2. Arrange chicken on a plate. Combine together the olive oil,
    garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken
    to completely coat.
  3. Heat a large oven proof pan or skillet over medium high heat.
    Sear the chicken, skin-side down first, until skin is crisp and golden brown.
    Rotate and sear the other side (about 2-3 minutes per side).
  4. Transfer to oven and roast until completely cooked through,
    about 25-30 minutes.
  5. Once chicken is done, remove from skillet; set aside. Pour
    out HALF of the chicken juices left in the pan.
  6. Using the same skillet the chicken was in, fry the garlic in
    the reserved chicken juices over medium heat, stirring frequently until
    fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp.
    Add in the mushrooms and cook until mushrooms begin to soften.
  7. Pour in the cream OR half and half, chicken broth and
    Parmesan; allow to simmer until slightly thickened, about 2 minutes. (SEE NOTES
    if using half and half INSTEAD of cream option.)
  8. Season with pepper. Taste first before adding in any extra
    salt, as the bacon will add the salt.
  9. Add the chicken back into the pan; allow to simmer for 1-2
    minutes in the cream to take on the flavours.
  10. Garnish with parsley and shaved or grated parmesan, if
    desired. Serve over rice, pasta, or steamed/grilled vegetables.

Base Recipe adapted from this SITE

White Chocolate Raspberry Tart



INGREDIENTS


FOR THE CRUST

  • 3 cups (300g) digestive biscuit/graham cracker crumbs
  • 1/4 cup (50g) caster/granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

FOR THE FILLING

  • 2 cups (350g) white chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (56g) unsalted butter
  • 2 cups (250g) fresh raspberries

INSTRUCTIONS


FOR THE CRUST

  1. Stir together the biscuit crumbs and sugar. Add the melted
    butter and mix until all the crumbs are moist.
  2. Press the mixture into the bottom and up the sides of an
    un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst
    preparing the filling.

FOR THE FILLING

  1. Place the chocolate, heavy cream, and butter in a
    microwave-safe bowl, and heat in 20 second intervals, stirring after each one,
    until melted and smooth.
  2. Place the raspberries onto the bottom of the crust, and pour
    the white chocolate on top. Refrigerate until firm – about 2 hours.

This article and recipe adapted from this site

Southern Fried Chicken Recipe

Ingredients

  • 2
    tablespoons paprika
  • 2
    tablespoons freshly ground black pepper
  • 2 teaspoons
    garlic powder
  • 2 teaspoons
    dried oregano
  • 1/2
    teaspoon cayenne pepper
  • 1 cup
    buttermilk
  • 1 large egg
  • Kosher salt
  • One whole
    chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on
    breasts, legs, drumsticks, and/or wings
  • 1 1⁄2 cups
    all-purpose flour
  • 1⁄2 cup
    cornstarch
  • 1 teaspoon
    baking powder
  • 4 cups
    vegetable shortening or peanut oil

Directions


1.Combine the
paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and
mix thoroughly with a fork.
2.Whisk the
buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a
large bowl. Add the chicken pieces and toss and turn to coat. Transfer the
contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate
for at least 4 hours, and up to overnight, flipping the bag occasionally to
redistribute the contents and coat the chicken evenly.
3.Whisk
together the flour, cornstarch, baking powder, 2 teaspoons salt, and the
remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from
the zipper-lock bag and work it into the flour with your fingertips. Remove one
piece of chicken from the bag, allowing excess buttermilk to drip off, drop the
chicken into the flour mixture, and toss to coat. Continue adding chicken
pieces to the flour mixture one at a time until they are all in the bowl. Toss
the chicken until every piece is thoroughly coated, pressing with your hands to
get the flour to adhere in a thick layer.
4.Adjust an
oven rack to the middle position and preheat the oven to 350°F. Heat the
shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer
or a large wok over medium-high heat. Adjust the heat as necessary to maintain
the temperature, being careful not to let the fat get any hotter.
5.One piece
at a time, transfer the coated chicken to a fine-mesh strainer and shake to
remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once
all the chicken pieces are coated, place skin side down in the pan. The
temperature should drop to 300°F; adjust the heat to maintain the temperature
at 300°F for the duration of the cooking. Fry the chicken until it’s a deep
golden brown on the first side, about 6 minutes; do not move the chicken or
start checking for doneness until it has fried for at least 3 minutes, or you
may knock off the coating. Care- fully flip the chicken pieces with tongs and
cook until the second side is golden brown, about 4 minutes longer.
6.Transfer
the chicken to a clean wire rack set on a rimmed baking sheet and place in the
oven. Cook until an instant-read thermometer inserted into the thickest part of
the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove
the chicken pieces to a second rack or a paper-towel-lined plate as they reach
their final temperature. Season with salt and serve—or, for extra-crunchy fried
chicken, go to step 7.
7.Place the
plate of cooked chicken in the refrigerator for at least 1 hour, and up to
overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces
and cook, flipping them once halfway through cooking, until completely crisp,
about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain,
then serve immediately.
This
article and recipe adapted from this site

The All Time Family Favourite Vegan Shepherds Pie

Ingredients

  • 1/2 cup green lentils
  • 3 medium size sweet potatoes , peeled and diced
  • 1 tbsp . olive oil
  • 1 medium onion , finely chopped
  • 2 garlic cloves , crushed
  • 1 medium carrot , finely grated
  • 1 heaped tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 400g tin organic chopped tomatoes
  • 1/2 cup green peas ( I used frozen)
  • Salt & pepper
  • 1/4 tsp red chilli flakes
  • A bunch of fresh coriander

Instructions

1. Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).

2. Preheat the oven to 200C.

3. Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.

4. In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.

5. Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.

6. Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).

7. Bake in the oven for 10-15mins until the potato is starting to turn golden brown.

This article and recipe adapted from this site

Blackberry Hand Pies

Ingredients

For the Blackberry Filling

  • 3 cups blackberries, divided
  • ⅓ cup sugar
  • 3 tsp lemon juice
  • 7 Tbsp water, divided
  • 2 Tbsp corn starch
  • 1 ready made pie crust, I used Pillsbury
  • 1 egg, whisked
  • 1 Tbsp water

Instructions

  1. Preheat oven to 400° and line a baking sheet with parchment
    paper. Set aside.

For the Blackberry Filling

  1. Heat a saucepan over low/medium heat.
  2. Stir 2 cups of blackberries, sugar, lemon juice, 3
    tablespoons water into pan and bring to a boil.
  3. Let boil for 3-4 minutes, then add remaining 1 cup of
    blackberries. Stir.
  4. Mix 4 tablespoons water and corn starch together. Add to
    blackberries and stir.
  5. Continue cooking until sauce thickens.
  6. Remove from heat, let cool for 15 minutes.

Making The Hand Pies

  1. Unroll pie crust on a lightly flour surface and, with a
    biscuit cutter, cut pie dough into 3 inch circles. 
  2. Add a little water to the edges of the dough before filling
    to help seal. 
  3. Add a heaping tablespoon (or two) of blackberry sauce to the
    center of each pie dough. Fold dough in half and using a fork, crimp the edges
    to help secure the filling. Place hand pies on prepared baking sheet. 
  4. In a small bowl, whisk egg and tablespoon of water together
    and brush the top of each hand pie. 
  5. Bake at 400° for approximately 15-18 minutes or until golden
    brown. Remove from oven and enjoy warm. 
  6. Can also be served warm over pancakes, french toast, etc.,
    or cool and use for toppings on cheesecakes, crepes, etc.



This Recipe adapted from >>>> Click Here

Chicken Stir Fry Recipe



Ingredients

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced

Stir Fry Sauce

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes

Instructions


Stir Fry Sauce

  1. In a medium size bowl, whisk together corn starch and water.
    Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame
    oil, red pepper flakes) and whisk to combine. Set aside.
  2. Add one tablespoon of olive oil to a large skillet or wok
    and heat over medium high heat.
  3. Add chicken (in batches if necessary) and season with salt
    and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from
    skillet.
  4. Reduce heat to medium and add remaining tablespoon of oil to
    the skillet.
  5. Add broccoli, bell pepper, and carrots and cook, stirring
    occasionally, just until crisp tender. Add ginger and garlic and cook for an
    additional minute.
  6. Add chicken back into the skillet and stir to combine.
  7. Whisk stir fry sauce and pour over chicken and vegetables
    and stir gently to combine.
  8. Bring to a boil, stirring occasionally, and let boil for one
    minute.
  9. Serve with rice and/or chow mein if desired.

This Recipe adapted from >>>> Click Here

Peanut butter Oatmeal Cookies



Ingredients

  • 1 cup (8oz, 2 sticks) salted butter softened
  • 1 cup (264g) peanut butter creamy or chunky are fine, not
    natural peanut butter
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (180g) all-purpose flour
  • 1 1/2 cup quick-cooking oats*
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F. Line three baking sheets with
    parchment paper or silicone baking mats.
  2. In a large bowl or the bowl of your stand mixer, combine
    butter, peanut butter, brown sugar, and granulated sugar. Beat until
    well-combined and fluffy, 30 seconds to 1 minute.
  3. Add eggs and vanilla. Beat until completely mixed.
  4. Add flour, oats, baking soda, and salt. Beat (if using a
    hand-held mixer or making by hand, use a wooden spoon to stir) until just mixed
    and a sticky dough forms. 
  5. Scoop golf-ball-sized scoops of batter onto baking sheets, 8
    to a sheet as far apart as possible (these cookies SPREAD). 
  6. Bake for 12 to 15 minutes, until cookies are browned around
    the edges and tops look mostly set. For crispier cookies, bake until cookies
    look completely set.
     
  7. Allow cookies to cool on baking tray. Enjoy!

Read Full Recipe —> Click Here

Grilled Chicken Margherita



Ingredients
  • 4 boneless skinless chicken breasts, pounded to
    less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (OR 1/2 teaspoon
    dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto (try my Easy 5 Minute
    Pesto Recipe – it’s the best!!)
    https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed basil leaves, very thinly
    sliced
  • cracked black pepper

Instructions
  1. In a large bowl combine chicken, salt and pepper, olive oil,
    garlic power, and Italian seasoning. Toss to combine.
  2. Grill chicken over medium-high heat for about 6-8 minutes on
    each side until cooked through. Top each piece of chicken with a slice of
    mozzarella cheese and cook another minute or so until melted.
  3. Toss tomatoes, lemon juice, and basil together. Top each
    chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some
    freshly cracked black pepper. Serve immediately.

Base Recipe adapted from this SITE

Cashew Chicken Stir Fry

Ingredients

  • 1.5 Cup
    Chicken, breast meat,cut into small pieces
  • 1 tsp
    Sesame Oil
  • 1/4 tsp
    Baking Soda
  • 1 tsp Black
    Pepper Powder
  • 1 Tbsp
    Sauce Mix
  • 1/2 Tbsp
    Cornstarch
  • For Cashew
    Chicken Sauce:
  • 1/4 Cup
    Unsalted Chicken Stock
  • 1.5 Tbsp
    Low Sodium Soy Sauce
  • 1 tsp Sugar
  • 1 Tbsp Rice
    Vinegar
  • 1 Tbsp
    Hoisin Sauce
  • 1 tsp
    Sriracha
  • 1 Tbsp
    Oyster Sauce
  • A dash of
    Black Pepper Powder
  • 1 Tbsp
    Tomato Ketchup
  • 1 tsp Chili
    Garlic Sauce
  • Additional:
  • 1 Tbsp
    Sesame Oil
  • 1 Tbsp
    Vegetable Oil
  • 1 tsp
    Ginger,grated
  • 1 Tbsp
    Garlic,grated
  • 1 Small
    White Onion,chopped
  • 3/4 Cup
    Unsalted Cashews Roasted Whole
  • 2 Tbsp
    Chopped Spring Onion,green
  • Sesame
    Seeds

Instructions

  1. In a bowl
    add the ingredients mentioned for sauce mix.
  2. Mix well
    everything and keep aside.
  3. In another
    bowl,add the chicken pieces,clean.
  4. Add the
    ingredients mentioned and mix well and keep aside.
  5. Heat a
    pan/skillet/wok,add the sesame oil and vegetable oil.
  6. When its
    hot,add the chicken pieces and immediately stir fry till cooked well.
  7. Keep this
    aside.
  8. In the same
    pan,add the ginger,garlic and onion.
  9. Stir fry
    till soft.
  10. Add the
    sauce mix to this and let it cook for few seconds till it slightly thickens.
  11. Next add
    the chicken pieces and toss well to coat the chicken with sauce mix.
  12. Finally
    adjust salt and add cashews,chopped green onions and sesame seeds.
  13. Serve with
    rice or noodles of your choice!

This
article and recipe adapted from this site

Luxury Inas Apple Pie Bars – Easier Than Apple Pie!

Ingredients

FOR THE CRUST

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/3 cup finely chopped walnuts
  • 1 teaspoon ground cinnamon
FOR THE FILLING

  • 3 lbs apples or about 4 medium apples (gala, braeburn, golden delicious, pink lady, etc), peeled, cored and cut into 1/4 inch slices
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1 teaspoon cornstarch
Instructions

  1. Preheat the oven to 375 degrees. Prepare a non-stick 8×8 square baking pan by lining it with parchment paper cut 8 inches wide but long enough to hang over two edges of the pan. This will make removing the bars from the pan very easy!
  2. For the crust, using a stand mixer fitted with the paddle attachment or a hand mixer, place butter, sugars and vanilla in the bowl and beat on medium speed for 2 minutes, or until lightened in color and creamy. Whisk together flour, kosher salt, cinnamon and walnuts and slowly add to the butter-sugar mixture, with the mixer on low speed. Beat until just combined. Scatter two-thirds of the dough into prepared baking pan and press down lightly so that it covers the bottom and 1/2 inch up the sides. Reserve the remaining 1/3 dough for topping. Refrigerate pan for 20 minutes and then remove from fridge and bake for 18 to 20 minutes, until the crust is golden brown. Set aside to cool.
  3. While crust refrigeration and cooking is happening, prepare the filling. Melt the butter in a large, heavy pot and then add the apples, lemon juice, sugar, cinnamon and nutmeg. Cook on medium-low heat, stirring often, for about 15 minutes. The apples will be tender and most of the liquid will have evaporated. Add the cornstarch in the last minute of cooking and stir until thickened. Remove apples from heat and spread evenly over the baked crust, leaving a 1/2-inch border.
  4. Smush pieces of the remaining dough with your fingers and scatter evenly on top of the apples (they will not be covered completely). Bake for 25 to 30 minutes, until the topping is browned. Cool, lift out of pan using parchment handles and cut into bars.
This article and recipe adapted from this site

Best No Bake Reeses Peanut butter Lush

Ingredients

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

Instructions

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

This article and recipe adapted from this site

Santa Fe Chicken Foil Packets



Ingredients 
  • 4 chicken breasts 7-8 oz each
  • 1/2 teaspoon chili powder
  • salt & pepper to taste
  • 15 oz black beans drained & rinsed
  • 2 cups whole kernel corn
  • 1 cup diced bell peppers any color
  • 3/4 cup salsa or 10 oz Rotel Diced Tomatoes & Green
    Chilies, drained
  • 1/2 cup shredded Mexican cheese or monterey jack
  • cilantro tomatoes & jalapenos for garnish

Instructions 
  1. Preheat grill to medium-high heat.
  2. Place four large pieces of foil on work surface and spray
    each with cooking spray. Place 1 chicken breast on each piece of foil and season
    with chili powder, salt & pepper.
  3. Divide beans, corn, peppers, and salsa over top of chicken
    breasts.
  4. Fold in the ends to seal each packet. Place packets the
    grill vegetable side down for 10 minutes.
  5. Flip packets over and grill an additional 10-12 minutes or
    until chicken is cooked through and reaches 165°F.
  6. Place packets on a large baking pan. Carefully open packets
    and top with cheese. Place the baking pan back on the grill to melt the cheese.
  7. Top as desired.

This Recipe adapted from >>>> Click Here

Boston Cream Poke Cake



Ingredients

  • 16.25 ounce yellow cake mix plus ingredients to prepare
  • 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
  • 4 cups milk
  • 1/2 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips 1 1/3 cups
  • 1 tablespoon corn syrup
  • 1 cup heavy cream

Helpful Kitchen Tools:

  • Hand mixer
  • 13×9 baking dish
  • Whisk
  • Mixing bowls

Instructions

  1. Prepare and bake the cake in a 13×9 pan according to the
    package instructions. Let cool completely before poking holes across the cake
    with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of
    the pan.
  2. In a large bowl, whisk together pudding, milk, and vanilla,
    but don’t let it thicken, Pour the thin pudding over cake in an even layer,
    poking down into the holes if necessary.
  3. Refrigerate the cake for one hour.

Chocolate Glaze

  1. Place the chocolate chips and corn syrup in a heat-proof bowl.
  2. In a small saucepan over low heat, warm the cream until it
    simmers, stirring occasionally. Alternatively, you can microwave the cream
    until hot.
  3. Pour hot cream over chocolate chips and let sit for 2
    minutes to melt.
  4. Stir until smooth. Let the glaze cool for 10 minutes.
  5. Pour glaze over cake and smooth with a spatula. Chill cake
    for 4 hours or overnight before serving.

Read Full Recipe —> Click Here

Creamy Chicken Pasta with Bacon



Ingredients
  • Main Ingredients:
  • 6 bacon strips
  • 2 tablespoons olive oil
  • 1 pound boneless and skinless chicken (thick
    in size, such as chicken breasts)
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon butter
  • 3 garlic cloves (minced)
  • 4 small tomatoes (diced)
  • 2 cups spinach
  • 1 1/2 teaspoon paprika
  • 1 teaspoon Italian seasoning (more, if desired)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese shredded (more for
    garnish)

Pasta:
  • 10 oz. penne pasta
  • 2 tablespoons Parsley (chopped)

Instructions
  • BACON: Add bacon strips to the skillet and cook until
    crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb
    extra grease. Chop into 1 inch pieces
  • CHICKEN: Paper towel dry the chicken and
    season with salt, pepper and garlic powder. Then set aside.
  • Heat olive oil in a large deep skillet. Add chicken breasts
    and cook on each side on medium high heat for about 4 minutes per side (for a
    total of 8 minutes) until nicely browned. If chicken is still pink in the
    center, reduce heat to medium and cook covered for several minutes until no
    longer pink in the center. Remove chicken from pan and slice it.
  • Add butter to the hot pan and once it melts, add chopped
    garlic and cook for 1-2 minutes until fragrant.
  • Add tomatoes and cook for 3 minutes on high until tomatoes
    release their juices. Add fresh spinach and cook until it wilts.
  • Season with paprika, Italian seasoning, crushed red pepper
    flakes and salt. Mix.
  • Next add heavy cream and bring the mixture to
    boil. Reduce to simmer and slowly add Parmesan cheese – until the
    cheese melts and makes the sauce creamy. 
  • PASTA: In the meantime bring a large pot of water to
    boil, add pasta and cook it according to instructions. Drain the pasta, but do
    not rinse.
  • Add sliced chicken, bacon and pasta. Next add chopped
    parsley. Stir until fully coated in sauce. Season with more salt if necessary.
  • TO SERVE: Serve with additional shredded Parmesan and
    red pepper flakes, if desired.

Base Recipe adapted from this SITE

Fathead Blueberry Bars



INGREDIENTS

  • 1/2 stick butter, SOFTENED NOT MELTED
  • 1 egg, beaten
  • 1/2 cup sweetener
  • 1 1/4 c almond flour
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp sour cream
  • zest of lemon
  • 2 ounces cream cheese
  • 1 1/2 cup mozzarella
  • 2 cups blueberries
  • 2 tsp xantham gum

INSTRUCTIONS

  1. In a microwave safe dish, melt mozzarella and cream cheese.
    Stir until smooth.
  2. In a separate bowl, cream butter, egg, almond flour,
    vanilla, sweetener, cinnamon and sour cream.
  3. Combine cheese mixture into batter until a soft dough forms.
  4. If dough is sticky, add more almond flour. Until dough
    resembles a spoonable cookie dough like texture.
  5. Spoon onto parchment paper or plastic wrap. Roll into ball,
    wrap and refrigerate while preparing blueberries.
  6. *****Dough MUST get cold or it will be too sticky******
  7. In a sauce pan over medium low heat, start cooking down
    blueberries. Mix often. When enough juice has formed that they will not scorch
    to the bottom, bring to a boil. Mixing often.
  8. Stir in xantham gum. When sauce thickens, reduce to simmer.
  9. Sauce should have a filling texture like if you had used
    cornstarch.
  10. Add lemon zest. Stir. Remove from heat and set aside.
  11. Preheat oven to 400.
  12. Press 3/4 of the dough into greased 8×8 or 9×9 pan. Bake 10 mins.
  13. Allow to cool for 5 mins or until the sides recede.
  14. Spoon blueberry mixture into crust. Spread evenly. Top with
    pieces of remaining dough.
  15. Bake for 10-15 more minutes or until golden brown and set.
  16. Allow to cool completely before cutting.

This article and recipe adapted from this site

Greek Chicken Bowls meal Prep Easy

Ingredients
Greek Chicken
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to
    preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano

Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp – up to 1 Tbs minced garlic adjust to
    garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill,
    chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste

The Rest
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions
  1. In a large plastic zip bag, combine olive oil, garlic, lemon
    juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to
    mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate
    for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the
    marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly,
    is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way
    through. Cook approximately 3-4 minutes per side. Cooking time depends on
    thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you
    let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers,
    and tossing in a bowl with the lemon juice, olive oil, red wine vinegar,
    garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber,
    garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt
    and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When
    finished cooking, divide between meal prep containers, 1/2 cup in each container,
    halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

Base Recipe adapted from this SITE

Luxury Easy Golden Grahams Smores Bars

Ingredients

  • 5 cups mini marshmallows

  • 1 1/2 cups milk chocolate chips

  • 5 tablespoons butter , or margarine

  • 1/4 cup corn syrup*

  • 7 cups Golden Grahams

  • 1 cup mini marshmallows

Instructions

  1. Butter/grease a 9×13 inch baking pan.

  2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.

  3. Melt the mixture together over low heat while gently stirring with a rubber spatula.

  4. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.

  5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).

  6. Allow to harden at room temperature for 60 minutes before cutting into squares.

This article and recipe adapted from this site

Strawberry Jello Fluff Salad

INGREDIENTS
  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 3 cups water
  • 1 16 oz Cool-Whip (lite or fat-free is fine)
  • 1/2 bag mini marshmallows
  • 2 cups of strawberries, chopped
  • 2 to 3 bananas, sliced (Optional, put in before serving so
    they don’t turn brown in the fridge)

INSTRUCTIONS

  1. Mix together pudding, Jell-o, and water over medium heat
    until it boils.
  2. Remove from heat and pour into a large mixing bowl. Cover
    with plastic wrap.
  3. Refrigerate until mixture has thickened (overnight or for
    about 6 hours).
  4. The next morning or 6 hours later, beat until creamy with a
    hand mixer.
  5. Fold in Cool Whip, marshmallows, and fruit. Chill about an
    hour before serving.



This Recipe adapted from >>>> Click Here

Tomato Spinach Chicken Spaghetti



Ingredients 
  • 1/4 cup sun-dried tomatoes chopped, drained of oil
  • 2 tablespoons olive oil drained from sun-dried tomatoes
  • 1/2 lb chicken boneless and skinless (preferably, boneless
    skinless thighs), chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 roma tomatoes chopped
  • 1/4 cup fresh basil leaves chopped
  • 8 oz spinach fresh
  • 3 garlic cloves chopped
  • 8 oz spaghetti pasta
  • 3 tablespoons olive oil (use high quality olive oil or oil
    from the sun-dried tomatoes jar)

Instructions

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive
    oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. 
  2. Add chopped chicken. 
    I used boneless skinless chicken thighs and prefer to use them, but you
    can use chopped chicken breast, as well. 
  3. Add red pepper flakes, and salt over all of the ingredients
    in the skillet.  
  4. Cook on medium heat until the chicken is cooked through and
    no longer pink, about 5 minutes. 
  5. Add chopped tomatoes, chopped fresh basil leaves, fresh
    spinach, and chopped garlic to the skillet with chicken.  Cook on medium heat for about 3- 5 minutes
    until spinach wilts just a little, and tomatoes release some of their juices.
    Remove from heat.  
  6. Taste, and add more salt to taste, if needed. Cover with lid
    and keep off heat. 
  7. Cook pasta according to package instructions, until al
    dente. 
  8. Drain.  Add cooked and
    drained pasta to the skillet with the chicken and vegetables. 
  9. Reheat on low heat, mix everything well, add more seasonings
    (salt and pepper), if desired. Remove from heat. 
  10. At this point, when the pasta and vegetables are off heat,
    you can add more high-quality olive oil. 
    It’s optional but really tasty!  
    Or you can add more olive oil from the jar from the sun-dried tomatoes.

This Recipe adapted from >>>> Click Here

Lofthouse Sugar Cookie Bars



INGREDIENTS:


For the cookie base: 
  • 1 cup butter, softened 
  • 8 oz cream cheese, softened 
  • 1½ cups sugar 
  • 1 egg 
  • 2 teaspoons vanilla extract 
  • 2½ cups flour 
  • 1 teaspoon baking powder 
  • ½ tsp baking soda 

For the frosting: 
  • 3/4 cup salted butter, room temperature 
  • 3 cups powdered sugar 
  • 1 teaspoon vanilla extract 
  • 3-4 tablespoons heavy cream
  •  

    sprinkles 

DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare a 9×13 jelly roll pan or
    baking dish by lining it with parchment paper or foil and lightly spraying with
    cooking spray.
  2. Use an electric mixer to beat together the butter and cream
    cheese until smooth. Mix in the sugar, and be sure to scrape down the sides of
    the bowl.
  3. Mix in the egg and the vanilla. 
  4. Add the flour, baking powder, and baking soda. Mix until
    soft dough forms. 
  5. Spread the dough evenly in the pan or dish. Bake for 20
    minutes. Let cool completely before frosting (recipe follows) and cutting.

For the Frosting:
  1. Use an electric mixer to whisk the butter until it’s smooth. 
  2. Add the powdered sugar one cup at a time with 1 tablespoon
    at a time of the vanilla or the heavy cream until all the ingredients have been
    added and the frosting is smooth. Be sure to scrape down the sides of the bowl
    as you go. 
  3. Frost the cooled cookies and add the sprinkles.

Read Full Recipe —> Click Here

Healthy No-bake Chocolate Energy Bites



Ingredients

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

Instructions

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

This article and recipe adapted from this site

Zucchini tomato Italian Sausage soup

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sweet sausage, removed from casings
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups red bell pepper, diced (about one large
    pepper)
  • 2 tablespoons fresh garlic, minced
  • Pinch red pepper flakes
  • ¼ cup tomato paste
  • 5 fresh plum tomatoes, diced
  • 2 pounds zucchini cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 quarts good quality vegetable broth
  • 1 cup coarsely grated Parmesan cheese, plus more for
    serving
  • A few Parmesan cheese rinds (optional but recommended)
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped

INSTRUCTIONS
  1. In a large soup pot or large Dutch oven, place olive oil
    over medium high heat and once hot, add sausage meat. Break up meat while it
    cooks.
  2. Once the meat has browned, add onion, celery, carrots and
    bell pepper and sauté for four minutes.
  3. Move the vegetables to the sides and lower heat to medium.
    Add garlic, pepper flakes and tomato paste to center and cook for two minutes,
    stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan
    cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to
    combine.
  4. Bring to a medium simmer and cook just long enough until the
    vegetables are tender, about 10-15 minutes.
  5. Remove from heat and remove and discard the Parmesan rinds.
  6. Serve immediately with additional Parmesan cheese on the
    side.

Base Recipe adapted from this SITE

Fluffy soufflé Pancakes



INGREDIENTS


  • 1 egg yolks
  • 5 grams caster sugar
  • 45 grams plain flour
  • 1/2 teaspoon baking powder
  • 30 millilitres whole milk
  • 15 millilitres vegetable oil + extra for frying
  • 3 egg whites
  • 30 grams caster sugar
  • 1/2 teaspoon cream of tartar


INSTRUCTIONS


  1. Heat a large non-stick saucepan on the lowest possible heat on your hob.
  2. Put the egg yolk, sugar, plain flour and baking powder into a large mixing bowl and whisk together. Whisk in the milk, and then the oil, to give a smooth, thick paste.
  3. In another large bowl, use an electric hand whisk to bring the egg whites to soft peaks. Add the cream of tartar and caster sugar, and whisk to firm peaks.
  4. Spoon ¼ of the egg whites into the batter mix and use a whisk to combine. Add half of the remaining egg whites and use a whisk to gently fold the mixture together, until the egg whites are 3/4 mixed through. Add the remaining egg whites and gently fold with the whisk again, until the egg whites are again 3/4 mixed through. Switch to a spatula for the last few folds, until the mixture is just combined.
  5. Add a small amount of vegetable oil to the pan and wipe most of it out with a piece of kitchen towel. Use half of the pancake mixture to place 3 large spoonfuls, well spaced out, in the heated pan. Sprinkle two teaspoons of water into the pan (not on the pancakes, but in the gaps around them), put the lid on and time for 5 minutes. After 5 minutes are up, take the lid off and spoon the remaining batter on top of the semi-cooked pancakes. Add another two teaspoons of water to the pan and put the lid on for another 5 minutes. When that time is up, remove the lid and carefully flip the pancakes over with a spatula and small palette knife. Add another two teaspoons of water and place the lid back on for 10 minutes.
  6. After 20 minutes in total, the pancakes will be cooked through. Serve immediately, topped with maple syrup and blueberries.

This article and recipe adapted from this site

Best Peanut butter Lava Fudge Cupcakes

INGREDIENTS

FOR THE HOT FUDGE SAUCE:

  •  5 oz (140g) finely chopped semisweet chocolate or chocolate chips

  •  2 tablespoons plus 2 teaspoons (1/2oz/ 15g) cocoa powder (I used Hershey’s)

  •  6 tablespoons light corn syrup

  •  2 tablespoons plus 2 teaspoons (1 1/8oz/ 32g) sugar

  •  3 tablespoons heavy whipping cream

  •  3 tablespoons milk (use water instead for a darker chocolate taste)

  •  Pinch of salt

  •  1 1/2 tablespoons (3/4oz/ 21g) unsalted butter

  •  1/2 teaspoon vanilla extract (optional)

FOR THE CUPCAKES: (YOU CAN SUBSTITUTE YOUR FAVORITE CAKE MIX FOR A SHORTCUT)

  •  1/2 cup (4oz/ 114g) unsalted butter, softened to room temperature

  •  1 1/2 cups (10 1/2oz/ 298g) light brown sugar, packed

  •  2 egg, at room temperature

  •  1 1/2 teaspoons vanilla extract

  •  1/2 cup (1 1/2oz/ 42g) unsweetened cocoa powder, preferably Dutch-process*

  •  1 1/2 teaspoons baking soda

  •  1/4 teaspoon salt

  •  1 1/2 cups (6.4oz/ 180g) cake flour* (see note for substitution)

  •  2/3 cups (5 1/3oz/ 150g) sour cream, at room temperature

  •  3/4 cups (177ml) hot water (or coffee)*

PEANUT BUTTER FROSTING:

  •  1 1/4 cups (10oz/ 283g) unsalted butter, softened but still slightly cool

  •  1 1/3 cups (12 3/4oz/ 360g) creamy peanut butter*

  •  3 tablespoons heavy cream

  •  2 1/2 teaspoons vanilla extract

  •  Pinch of salt

  •  2 1/4 cups (9oz/ 255g) confectioners sugar (sift if lumpy)

FOR GARNISH: (OPTIONAL)

  •  16 to 17 storebought or homemade chocolate-covered pretzels*

  •  Chocolate sprinkles, chopped peanuts or crushed pretzel, for garnish

  •  1/2oz (15g) melted chocolate, for sticking garnish to the cupcake rim

INSTRUCTIONS

TO MAKE THE HOT FUDGE SAUCE: (COULD BE MADE UP TO 2 WEEKS IN ADVANCE & REFRIGERATED)

  1. In a microwave-safe bowl, heat the chocolate in the microwave, stirring every 20 seconds, until melted and !smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved. Set aside.

  2. Meanwhile, in a small saucepan, combine together the corn syrup, sugar, cream, milk, and salt. Place over medium heat and bring to a simmer, stirring frequently, until thickened, about 3 minutes.

  3. Remove from heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes. Then whisk in the melted chocolate mixture until smooth. Set aside to cool slightly before using.

FOR THE CUPCAKES:

  1. Adjust oven rack to middle position. Preheat oven to 350F/180F. Line 2 cupcake pans with 16 cupcake liners.

  2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld mixer), whisk the butter on high speed until smooth.

  3. Add the brown sugar and mix together until slightly lightened in color, about 3 minutes.

  4. Scrape down the bowl, then add the eggs, one at a time, mixing well after each addition.

  5. Add in the vanilla and continue mixing until lightened more in color and texture and looks fluffy, 3 to 5 minutes. Scrape down the bowl.

  6. Add the cocoa powder, baking soda, salt and mix until well blended. Scrape down the bowl.

  7. With the mixer on lowest speed, add one-third of the flour, followed by half of the sour cream, then mix to blend. Then add the second third of the flour, followed by the rest of the sour cream, mix again. End with the remaining flour and mix just until combined. Scrape the bowl as needed.

  8. With the mixer running on medium low speed, drizzle in the hot water (or coffee) and mix until very smooth, about 1 minute. Batter will be very thin and soupy.

  9. Portion the batter evenly among the cupcake liners (I like to use a 3 tablespoon measure ice cream scoop) until 2/3 full.

  10. Bake until the tops spring back to the touch and a toothpick inserted into the center of the cupcake comes clean or with a few cooked crumbs attached, 16 to 17 minutes. Start checking after 15 minutes. The cupcakes might deflate slightly after they come out of the oven, but should NOT look sunken. If the do sink, that means they were underbaked. They should have slightly domed tops.

  11. Let cool in the pan for about 5 minutes or until cool enough to handle, then transfer to a wire rack to cool completely before filling and frosting.

  12. While the cupcakes are baking and cooling, make the frosting (instructions below)

TO MAKE THE PEANUT BUTTER FROSTING: (COULD BE MADE UP TO 3 DAYS AHEAD)*

  1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.

  2. Reduce the mixer speed to medium-low, slowly add the confectioners’ sugar, and neat until the frosting is light and fluffy, 5 to 10 minutes.

TO ASSEMBLE:

  1. To make a hole in the cupcake, use a pairing knife to make a deep circular (1-inch in diameter) cut in the center of the cupcake. Make sure you only cut about halfway through the cupcake, and don’t go all the way through the bottom. An apple corer would also work perfectly here. Using the tip of the knife, lift the cut piece of cake from deep inside and remove it completely. Let’s call this the ‘plug.’ Cut the bottom half of the ‘plug’ and snack on it or do whatever you want with it. Set aside the top half of the plug, which will be used to cover the cupcake after filling them.

  2. Using a small spoon or a piping bag or a zipper lock bag with the corner snipped off, pour in the Hot Fudge Sauce into each cupcake. Be generous:) Fill almost to the top. You might need to rewarm the sauce just slightly for easy filling.

  3. Use the cake ‘plug’ to cover the tops of the cupcakes, where they have been filled.

  4. To decorate the cupcake rim with sprinkles, use a clean paint brush to paint around the rim with melted chocolate, alternatively dipping the cupcakes in a small bowl of melted chocolate will also do the trick. Dip the now-wet rim of the cupcake into a small bowl full of sprinkles, rolling it around to adhere to the entire circumference.

  5. Using your favorite piping tip (I used a large round tip Ateco 808) or an offset spatula to frost the cupcakes with the Peanut Butter Frosting. The way it’s done here, is by starting to pipe in the center, going aroung once, the ending in the center with a burst of pressure.

  6. If desired, top with chocolate-covered pretzel. Serve cupcakes right away or store in an airtight container.

This article and recipe adapted from this site

Chicken and Avocado Burritos



ingredients

  • 4 burrito sized tortillas (corn tortillas for gluten-free),
    warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped

directions
  1. Assemble the burritos, optionally toast, and enjoy!

This Recipe adapted from >>>> Click Here

Banana Pumpkin Chocolate Chip Bread



Ingredients

  • 11 tablespoons butter, softened (11 tablespoons = 1 stick +
    3 tablespoons)
  • 1 1/3 cups granulated sugar
  • 1/2 teaspoon vanilla
  • 4 large eggs
  • 1 cup pure pumpkin
  • 1 cup bananas, mashed (about 2 large bananas)
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups milk chocolate chips
  • 1 tablespoon all-purpose flour

Instructions

  1. Heat oven to 350 degrees and spray two 9×5-inch bread pans
    with nonstick cooking spray. 
  2. In a large mixing bowl add the softened butter, sugar,
    vanilla, and eggs. Beat together until combined. 
  3. Add the pumpkin puree and mashed banana. Blend until
    combined. Batter may look lumpy but that’s ok. 
  4. In a separate mixing bowl, add the flour, baking powder,
    baking soda, salt and pumpkin pie spice. Stir with a whisk to break up any
    clumps. 
  5. Add half of the flour mixture into the wet pumpkin mixture
    and combine together at low speed just until incorporated. Add the other half
    of the flour and blend in at low speed just until combined. 
  6. Stir the 1 tablespoon of flour into the chocolate chips. Add
    into the pumpkin bread batter and stir together with a wooden spoon or spatula. 
  7. ** The flour helps the chocolate chips not sink to the
    bottom of the bread. Reserve some of the chocolate chips (about 1/4 cup) before
    adding the flour to sprinkle on top of the bread. Or you can just use
    additional chocolate chips to sprinkle on top. 
  8. Divide the batter between the two pans. Loaf pans should be
    about 1/2 to 2/3 full. Sprinkle the reserved chocolate chips on top of the
    bread before baking. 
  9. Bake for 50-60 minutes. With about 20 minutes left of the
    cook time, loosely lay a piece of tin foil over the bread to prevent burning.
    Use a toothpick inserted into the middle to test for doneness. It should come
    out with only crumbs on it or nothing at all. If it comes out wet, then the
    bread needs to bake much longer. 
  10. Let cool in the bread pan for about 15 minutes. Take the
    bread out and let it cook completely on a cooling rack at room temperature.

Read Full Recipe —> Click Here

Easy Homemade Churros

INGREDIENTS

FOR THE CHURROS

  • 1 c. water
  • 6 tbsp. butter
  • 2 tbsp. granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 c. all-purpose flour
  • 1 tsp. kosher salt
  • 2 large eggs
  • Cinnamon sugar

FOR THE CHOCOLATE DIPPING SAUCE

  • 3/4 c. dark chocolate chips
  • 3/4 c. heavy cream
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt


DIRECTIONS

  1. Make churros: In a large saucepan over medium heat, add
    water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and
    add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let
    mixture cool for 10 minutes.
  2. To cooled mixture, using a hand mixer, beat in eggs one at a
    time until combined. Transfer mixture to a piping bag fitted with a large open
    star tip.
  3. In a large pot over medium heat, add enough oil to come
    halfway up the sides and heat to 375°. Holding the piping bag a few inches
    above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors
    to cut off dough from piping bag.
  4. Fry until golden, 4 to 5 minutes, turning as necessary. Fry
    3 to 4 churros at a time and let oil come back to 375° before each batch.
    Remove churros with a slotted spoon or tongs and immediately roll churros in
    cinnamon sugar, then place on a cooling rack.
  5. Make chocolate dipping sauce: Place chocolate chips in a
    medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream
    to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon
    and salt and whisk to combine.
  6. Serve churros with chocolate dipping sauce.





Read Full Recipe —> Click Here

Southwestern 7 Layer Dip



INGREDIENTS
  • 8 ounces cream cheese
  • 1 cup Sour cream
  • 2 tablespoons Taco
    seasoning or 1 packet
  • 1 cup Cheddar jack cheese freshly grated
    (more to taste)
  • 1 cup canned fresh or frozen corn kernels
  • 1 cup canned black beans drained and rinsed
  • 14.5 ounce can fire roasted tomatoes with green
    chiles
  • 2 ounces Sliced olives drained
  • 2 green onions thinly sliced for garnish, optional
  • Tortilla chips for serving

INSTRUCTIONS
  1. In a medium sized mixing bowl, combine softened cream cheese
    with sour cream and taco seasoning. *For best results, beat cream cheese with a
    hand or stand mixer until fluffy and smooth (no lumps), then stir in sour cream
    and taco seasoning.
  2. Pour cream cheese mixture into an 11×7-inch baking dish and
    spread evenly with a spatula. Layer ingredients as desired: cheese, black
    beans, tomatoes/green chiles, corn, olives. Garnish with sliced green onions.
  3. Chill until ready to serve, and serve with tortilla chips for
    dipping.
  4. Store tightly covered in the refrigerator for up to 3 days.

NOTES
Amounts of toppings listed are general. Feel free to use
more or less to your liking.
If your store doesn’t carry the Muir Glen Fire Roasted
Tomatoes with green chiles, 2 cans of Rotel, or a combo of 1 can diced tomatoes
and 1/2 of a can of green chiles, all drained well, will suffice.

Base Recipe adapted from this SITE

Mac and Cheese Lava Cakes



INGREDIENTS


  • 250g very small macaroni
  • 30g unsalted butter
  • 30g plain flour
  • 400ml whole milk
  • 50g grated mature cheddar cheese
  • 50g grated parmesan cheese
  • 200g grated mozzarella cheese
  • Salt and freshly ground black pepper
  • 16 slices Provolone, to sandwich
  • 200g plain flour
  • 1 tbsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp mixed herbs
  • 2 eggs, beaten
  • 200g panko breadcrumbs
  • vegetable oil, for frying


INSTRUCTIONS


  1. Prepare macaroni according to package directions. Drain the macaroni in a colander and set aside.
  2. Add butter and flour to a large casserole to form a roux then steadily add the milk, stirring well after each addition until you have a smooth sauce. Bring to the boil, stirring constantly then add the cheddar, Parmesan, and mozzarella. Stir to combine and then season with salt and freshly ground black pepper. Add the macaroni to the sauce and stir to coat all the pasta in the sauce then remove the casserole from the heat and pour the macaroni into a large baking tray, lined with greaseproof paper. Use a spatula to flatten the top and then refrigerate for at least 30 minutes.
  3. Once cooled, use a 10cm cookie cutter to cut out 6-8 rounds. Sandwich 4 slices of provolone between 2 rounds of mac and cheese and repeat until all rounds are used up.
  4. Place flour, mustard powder, cayenne, garlic powder and mixed herbs in a bowl and season well with salt and pepper. Place the eggs, and bread crumbs in two other separate bowls.
  5. Dip each sandwich in flour, then egg, and finally breadcrumbs, coating evenly.
  6. Preheat vegetable oil to 180°C.
  7. Place the macaroni sandwiches gently in oil and fry 3-4 minutes, until golden brown then remove with a slotted spoon and drain on a paper towel-lined plate. Keep warm in a low oven whilst you fry the remaining sandwiches.

This article and recipe adapted from this site

Easy Hawaiian Cheesecake Bars

INGREDIENTS

  • 2 c flour
  • 1 c sugar
  • 1 c butter, room temperature

THE FILLING:

  • 16 oz cream cheese, room temperature
  • 4 Tbsp milk
  • 4 Tbsp sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 16 oz crushed pineapple, drained
  • 2 c flaked coconut
  • 2 Tbsp butter, melted

INTRUCTIONS
  1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
  2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
  3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

This article and recipe adapted from this site

Keto Fudge

INGREDIENTS

  • 6 ounces weight unsweetened baking chocolate, finely chopped
  • 1.5 cups confectioners swerve sweetener (7 ounces weight)
  • 1 cup salted butter, sliced
  • 6 tbsp heavy whipping cream
  • 2 tsp vanilla extract

INSTRUCTIONS

  1. Prepare an 8×8-inch pan lined with foil.
  2. In a microwave-safe bowl, add all ingredients. Microwave for
    30-second intervals at 50% power until just melted, stirring well in between.
    Mix well until silky smooth.
  3. Pour the chocolate mixture into the lined pan.
  4. Freeze until the fudge is set, about an hour. Lift up the
    foil to remove the fudge from the pan. Cut into 16 bars and serve cold. Cover
    and store leftovers in the refrigerator.



This Recipe adapted from >>>> Click Here

Cinnamon Banana Bread Muffins



Ingredients


banana bread muffins 
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Heat oven to 375 degrees. Spray bottoms only of 12
    regular-size muffin cups with cooking spray. Or you can also use liners. 
  2. In medium bowl combine the sugar, oil, eggs and stir with
    wire whisk. Add in bananas and vanilla, whisk until combined. 
  3. Add in flour, baking soda, salt, and cinnamon and stir
    together until just combined.
  4. Divide batter evenly among muffin cups. Each muffin cup will
    be almost to the top. About 3/4 full.
  5. Bake 17 to 21 minutes or until toothpick inserted in center
    comes out clean and muffins are high and rounded on top. The tops of the
    muffins should not look wet (that means they’re not fully cooked). 
  6. Remove muffins from pan to a cooling rack. 
  7. For the cinnamon & sugar topping : Combine the sugar and
    cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip
    muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let
    cool completely.

Read Full Recipe —> Click Here

Pumpkin Bars with Cream Cheese Frosting

Ingredients

  • 1 15 oz can pumpkin
  • 2 eggs
  • 2 cup flour
  • 1 cup sugar
  • 1/2 cup oil
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Frosting:

  • 4 oz cream cheese
  • 3 tbsp butter softened
  • 1 tsp milk
  • 1 tsp vanilla
  • 1 cup powdered sugar


Instructions

1. Preheat oven to 350°F. Line a 9×9 inch pan with parchment
paper and spray lightly with non-stick cooking spray. Set aside.

2. In a large bowl whisk together flour, sugar, ground
ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a
well in the center of the dry ingredients.

3. In the bowl of a stand mixer combine the eggs, vanilla,
oil and pumpkin on medium speed until light and fluffy. Stir gently, just until
combined.

4. Pour into a pan and bake for 30-35 minutes or until a
toothpick inserted comes out clean. Transfer to a wire rack and allow to cool
completely.

5. When completely cooled, frost.

6. Combine the cream cheese and butter in a medium bowl with
an electric mixer until smooth. Add the sugar and mix at low speed until
combined. Stir in the vanilla and mix again.

7. You may need to add a little milk to make it spreadable
if your butter wasn’t soft enough.

8. Spread frosting evenly on top of cake. Cut the bar into
any size you like.

Read Full Recipe —> Click Here

Melt In Your Mouth miym Chicken Breasts

Ingredients:
  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 3 pounds boneless chicken breasts, trimmed of excess fat

Instructions:

  1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with
    nonstick spray and set aside.
  2. In a medium bowl, mix together the sour cream, garlic
    powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
  3. Place the chicken breasts evenly into the pan. Spread the
    sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan
    cheese.
  4. Bake for 25-30 minutes, or until the chicken is cooked
    through.
  5. Turn the oven to broil and place the pan under the broiler
    for 2-3 minutes until lightly browned on top.
  6. Serve immediately.

Notes:

  • Store airtight in the refrigerator for up to 3 days.
  • Reheat on microwave or in oven at 350°F for 10 minutes.



This article and recipe adapted from this site

Copycat Longhorn Parmesan Crusted Chicken

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

Marinade:
  • 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.
  8. Serve with mashed potatoes and enjoy!

Base Recipe adapted from this SITE

Easy Sugar Cookie Cheesecake

Ingredients

Sugar Cookie Base:

  • ½ cup butter, room temperature

  • ½ cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 ¼ cup flour

  • ¼ cup rainbow sprinkles

Cheesecake Layer

  • 4 (8 oz) bricks PHILADELPHIA Cream Cheese, room temperature

  • 1 cup granulated sugar

  • 2 tsp vanilla

  • 4 eggs

Sprinkle Whipped Cream Garnish

  • ½ cup heavy whipping cream

  • 1 ½ Tbsp powdered sugar

  • 2 Tbsp rainbow sprinkles

  • optional garnish – sugar cookie pieces.


Instructions

  1. Preheat oven to 325°

Cookie Crust

  1. Lightly spray a 9 “ springform pan with cooking spray, set aside.

  2. Prepare crust first by beating butter and sugar together for 1-2 minutes until fluffy. Add in egg and vanilla, mixing until smooth. Add in salt and baking soda and mix until incorporated, scraping sides as necessary.

  3. Finally add in flour until just combines and stir in sprinkles.

  4. Press cookie dough into the bottom of prepared pan.

Cheesecake Filling

  1. Clean mixing bowl and beat cream cheese and sugar together until smooth. Add in vanilla and one egg at a time, mixing in between each until just combined. Don’t over-mix and don’t forget to scrape the sides and bottom of bowl during mixing.

  2. Pour cream cheese mixture over cookie base.

  3. Bake in oven for 55-60 minutes until center is almost set.

  4. Remove from oven and allow to cool. Cover and refrigerate for at least 4 hours before serving.

Whipped cream

  1. When cheesecake is chilled you can make your whipped cream by mixing you heavy cream and powdered sugar in mixing bowl with whisk attachment until stiff peaks form. Add in sprinkles and mix until combined. Pipe or spread whipped cream on top of cheesecake, garnish with sugar cookies if desired.

This article and recipe adapted from this site

No-bake Blueberry Yum Yum

INGREDIENTS:

Crust:

  • 1 1/4 c. graham cracker crumbs
  • 6 T. unsalted butter, melted
  • 1/4 tsp. ground cinnamon
  • Cream Cheese Mixture:
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 c. confectioners’ sugar
  • 2 c. whipping cream
  • 1/2 tsp. vanilla extract
  • 3 T. granulated sugar

Blueberry Filling:

  • 1 (21 oz.) can blueberry pie filling

INSTRUCTIONS:

Prepare the Crust:

  1. In a bowl, combine graham cracker crumbs , cinnamon, and
    melted butter. Blend with a fork until crumbs are moistened.
  2. Set aside 2 tablespoons of crumbs to sprinkle on the top.
  3. Press crumb mixture into the bottom of a 9×9-inch pan that’s
    been sprayed with non-stick cooking spray.

Prepare the Cream Cheese Mixture:

  1. With an electric mixer, cream together softened cream cheese
    and confectioners’ sugar until smooth.
  2. In a separate bowl, whip the whipping cream, granulated
    sugar, and vanilla extract until stiff peaks form.
  3. By hand, mix together whipped cream and cream cheese mixture
    until well combined.
  4. Assemble the Yum Yum Layers:
  5. Spread a little less than half the cream cheese/whipped
    cream mixture evenly over the crust.
  6. Drop blueberry pie filling by large spoonfuls on top of the
    cream cheese layer. Gently spread blueberry pie filling evenly over the cream
    cheese layer.
  7. Top blueberry layer with the remaining cream cheese/whipped
    cream mixture. Gently spread it evenly over the blueberry layer, covering it
    completely.
  8. Sprinkle the top with the 2 tablespoons reserved graham
    cracker crumbs.
  9. Cover and refrigerate for several hours or overnight before
    serving.

TRACEY’S NOTES:

  1. I buy the “premium” pie filling so it’s loaded
    with more blueberries.
  2. 1/3-less fat cream cheese works just fine in this recipe, if
    you’d like.
  3. You can substitute an 8 ounce container of Cool Whip
    non-dairy whipped topping for the homemade whipped cream in the cream cheese
    mixture if you’d prefer.
  4. We like our Yum Yum 
    thick! And that’s just how this recipe turns out – nice, thick creamy
    layers. We recommend doubling the recipe for a 9×13″ pan. You could
    “stretch” this recipe to a 9×13″ pan, but the layers will be
    very thin (and you would probably need to double the crust portion for it to
    adequately cover the bottom of the pan).
  5. We find the flavor of this Blueberry Yum Yum to improve even
    more as it sits.  We love it after it’s
    refrigerated overnight, and love it even more after it’s sat and melded
    together for two nights!





This Recipe adapted from >>>> Click Here

Buffalo Chicken Nachos



INGREDIENTS

  • 1 tbsp olive oil
  • 1 lb chicken breast
  • Salt and pepper to taste
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 bag Corn tortilla chips 10-15 ounces
  • 1 cup shredded colby jack cheese
  • 2-3 green onions sliced

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a large rimmed baking
    sheet with foil (optional)
  2. In a large saute pan, heat olive oil over medium heat. Add
    in chicken, sprinkle with salt and pepper, and cook until no longer pink, about
    10-12 minutes. Remove from pan and shred chicken.
  3. Add shredded chicken back into saute pan and stir in buffalo
    sauce and ranch dressing. Let simmer for 1-2 minutes.
  4. On a baking sheet, add a layer of the corn tortilla chips.
    Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes,
    until cheese is melted through.
  5. Top with green onions and serve warm!

This Recipe adapted from >>>> Click Here

Luxury Slow Cooker Balsamic Chicken



INGREDIENTS

  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth

FOR SERVING:

  • chopped fresh parsley

INSTRUCTIONS

  1. Combine Italian seasoning, garlic powder, salt and pepper in
    a small bowl and sprinkle over chicken breasts. Place chicken breasts in the
    insert of the slow cooker.
  2. Top chicken with onion slices and diced tomatoes. Pour
    balsamic vinegar and chicken broth over chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Serve hot, sprinkled with chopped fresh parsley.

NOTES

  • I serve the chicken breasts sliced and topped with lots of
    extra sauce. It’s all about the sauce. You could also shred the chicken if you
    prefer and stir it back into the sauce. 
  • I serve this with quinoa or steamed brown rice, but it would
    work with couscous or polenta too. Or just add some crusty bread to scoop and
    eat with. 
  • The recipe serves 6-8, but if you’ve got a smaller group for
    dinner, you can save the leftovers for lunch or freeze them for another time.
    Make sure to include plenty of sauce so your leftovers don’t dry out when you
    reheat them.



This article and recipe adapted from this site

Buttermilk Fried Chicken

Ingredients (check list):

  • 3.3lb / 1.5kg Chicken divided (see notes)
  • 3-4 cups / 750ml – 1litre Vegetable Oil, or as needed for
    deep frying (see notes)

Wet Mix

  • 2 cups / 500ml Buttermilk
  • 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion
    Powder, Garlic Powder, Salt

Dry Mix

  • 2.5 cups / 375g Plain Flour
  • 1 tbsp Paprika
  • 2 tsp each: Oregano, Baking Powder
  • 1.5 tsp Salt, plus extra to sprinkle at the end
  • 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper
  • 1/2 tsp Black Pepper

Instructions:

  1. In a bowl, combine the wet mix with your chicken, ensuring
    it’s fully coated by the marinade. Cover and allow to marinate in the fridge
    for an absolute minimum of 4 hours, but the longer the better (up to 24hours).
    Remove at least 30mins before you intend to use it to bring to room temp.
  2. Meanwhile, combine all of your dry mix. I find this easiest
    in a small tray, but you can also use a bowl. Dip a piece of your chicken into
    the mix and fully coat. Really make sure you get the mix in every part of the
    chicken. Place on a tray and repeat with the remaining chicken.
  3. Heat up enough oil to comfortable cover the depth of your
    largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to
    the top you’re good to go. You want the oil to be approx 175c/350f (it will
    drop when the chickens in, that’s okay). A medium heat should obtain this.
  4. In batches of 3 (4 max) gently place your chicken in the
    oil. Deep fry for 6-8mins on each side or until deep golden and white through
    the centre. (see notes).  If you’re not
    confident deep frying just test with one piece first. Place each piece on a
    wire rack when finished and sprinkle with salt to draw out the last bit of
    moisture. The chicken should be piping hot with the juices running clear.



This article and recipe adapted from this site

Baked Garlic Parmesan Zucchini Chips

Ingredients
  • 3 to 4 zucchini , sliced into 1/4-inch to 1/2-inch
    rounds
  • 3 tablespoons STAR Extra Virgin Olive Oil with
    Omega-3 DHA
  • salt and fresh ground pepper , to taste
  • 1 cup panko bread crumbs
  • 1/2- cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray
  • Non-Fat Plain Yogurt , for serving, optional

Instructions
  1. Preheat oven to 450.
  2. Line 3 baking sheets with foil; lightly spray with cooking
    spray and set aside.
  3. In a large mixing bowl, combine zucchini slices, olive oil,
    salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese,
    oregano, and garlic powder.
  5. Dip slices of zucchini in cheese mixture and coat on both
    sides, pressing on the coating to stick.
  6. Place the zucchini slices in a single layer on the
    previously prepared baking sheets.
  7. Lightly spray each slice with cooking spray. This will help
    with achieving a crunchier texture.
  8. Bake for 10 minutes; rotate pan and continue to bake for 8
    to 10 minutes, or until chips are golden brown.
  9. Remove from oven.
  10. Serve with Non-Fat Plain Yogurt.

Base Recipe adapted from this SITE

Luxury Roast Herb Chicken

INGREDIENTS

  • 1 whole cornfed, free range chicken
  • 50 grams butter
  • 50 grams sage, rosemary, thyme, finely chopped
  • 2 carrots, peeled
  • 1 onion, halved
  • 1 lemon, sliced
  • 3 tablespoons olive oil
  • Salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 180C.
  2. Place the whole chicken on a roasting tray, place your fingers into the neck to separate the skin and the breast meat. Insert slices of butter and a quart of the chopped herbs and tuck firmly down.
  3. Place carrot, onion and lemon inside the cavity of the chicken, leaving 2 slices of lemon to tuck inside the chicken thighs.
  4. Rub the skin of the chicken with herbs, salt and pepper and drizzle with olive oil.
  5. Roast for about an hour to an hour and fifteen minutes or until the juices run clear and the chicken is cooked though.

Read Full Recipe —> Click Here

Luxury Easy Chocolate Caramel Twix Cheesecake

Ingredients

CRUST:

  • 1 1 /2 cups graham cracker crumbs

  • 1 tablespoon sugar

  • 6 tablespoons melted butter

CHEESECAKE:

  • 32 ounces cream cheese, at room temperature

  • 1 2/3 cups sugar

  • 1/4 cup cornstarch

  • 1 tablespoon pure vanilla

  • 2 eggs

  • 3/4 cup heavy whipping cream

CARAMEL SAUCE*:

  • 40 Kraft caramels, unwrapped

  • 1 can sweetened condensed milk

  • 5 Tablespoons butter

GANACHE:

  • 2 cups heavy cream

  • 12 ounces semisweet chocolate, chopped (I used three 4-ounce Ghirardelli semisweet chocolate bars)

GARNISH:

  • Fun-sized Twix bars, optional

Instructions

  1. To make crust, combine all ingredients and press into a 9 inch springform pan. Bake at 350º for 8 minutes. Let cool. Keep oven on to bake cheesecake.

  2. To make cheesecake, using a stand mixer fit with a paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the sides of the bowl as needed.

  3. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

  4. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.Mix in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended.

  5. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix.

  6. Gently scrape out the the batter onto the crust. Wrap the sides of the pan in aluminum foil.

  7. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform pan. Bake until the top is a very light golden brown and the center barely jiggles, about 1¼ hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.

  8. To make the caramel, combine all in a heat proof bowl and microwave in 1 minute intervals until completely smooth and blended. Stir after each minute. Let cool a bit. You will only need about half of the caramel for this cheesecake.

  9. To make the ganache, heat the cream just to a boil and pour over the chopped chocolate in a heat proof bowl. Let sit 2 minutes. Stir until chocolate is melted.

  10. To assemble the cheesecake, pour about half the caramel into the center where the center has deflated down a bit. Chill just to firm up the caramel. (Note: I totally forget this caramel step!) Pour on the chocolate ganache and chill several hours or overnight. Top with fun-sized Twix bars if desired.

  11. To serve, carefully remove the springform pan sides. Cut into slices and serve with caramel sauce.

This article and recipe adapted from this site

Strawberry Pound Cake Recipe

Ingredients

For The Cake

  • 1 pint fresh strawberries (this is for glaze below as well)
  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 5 large Simply Nature Grade A Organic Cage Free Brown Eggs
    room temperature
  • 3 cups all-purpose flour sifted
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract optional
  • 1/2 tsp red food coloring optional

For The Glaze

  • 2 tbsp strawberry puree reserved from cake
  • 2 cups Baker’s Corner Powdered Sugar
  • 1 tsp vanilla extract
  • 1 tsp pure lemon juice or lime juice

Instructions

For The Cake

  1. Remove the stems and wash strawberries thoroughly. Next add
    strawberries to food processor or heavy duty blender and puree until smooth.
    Remove 2 tablespoons of puree and set aside for glaze later on.
  2. Then add strawberry puree to a small pot over medium heat
    and reduce the puree for 15-20 minutes or until you have ½ cup left. It should
    be pretty thick. Cool puree down to room temperature and set aside.
  3. Next preheat oven to 325 degrees and prepare a 12 cup Bundt
    pan with nonstick method of your choosing.
  4. In your mixer bowl, add butter and beat for 2 minutes on
    high speed. Slowly add in sugar and beat on high speed for an additional 4
    minutes until very pale yellow and fluffy, might be a bit crumbly.
  5. Next, add eggs, one at a time, combining well after each
    addition and scraping down the sides of your bowl as needed.
  6. Turn your mixer down to its lowest speed, and slowly add
    flour in two increments, then add salt and baking soda. Be careful not to
    overbeat.
  7. Lastly, add buttermilk, the cooled strawberry puree, vanilla
    and strawberry extracts (and red food coloring if desired) and mix until just
    combined then stop.
  8. Pour cake batter into the Bundt pan and bake for 70 to 80
    minutes or until a toothpick inserted into the center of the cake comes out
    clean.
  9. Cool in pan on a wire rack for 10 minutes then invert cake
    on serving plate.

For The Glaze

  1. Once cake has cooled to room temperature, whisk together 2
    tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime
    juice until smooth and thick, but pourable.
  2. Use your spoon to test this by seeing how it runs down the
    side of the spoon. If too thin, adjust with powdered sugar and if too thick,
    add a bit more juice until consistency is perfect. Glaze top of cooled cake and
    let set for 10 minutes then serve.



This Recipe adapted from >>>> Click Here

Crock Pot Thai Chicken Curry

INGREDIENTS
  • 1 14-ounce can coconut milk (see ntoes)
  • 1 3/4 cup of water
  • 2–4 tablespoons Thai red curry paste (see notes)
  • 1 tablespoon soy sauce (gluten-free, if needed. Sub coco
    aminos for paleo and Whole30)
  • 1 tablespoon palm or coconut sugar (or sub maple syrup or
    brown sugar. Omit for Whole30)
  • 1 tablespoon minced ginger
  • 2 teaspoons fish sauce (see notes)
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs (each thigh cut into
    a few pieces)
  • 1 large kabocha, cut into 1-inch cubes (or 1 small butternut
    squash)
  • 1 medium yellow onion, chopped
  • 1–2 chili peppers, if you like extra heat
  • 1 large bunch of kale, torn into small pieces (roughly 2
    packed cups)
  • Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

  1. Place all the ingredients, except for the kale, into your
    crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
  2. After 4 hours, stir in the kale and let it sit while you
    prepare the rice, cauliflower rice or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra
    spicy, some chopped chili peppers.

NOTES

  • I had a reader comment that she’s experienced the coconut
    milk separating when she makes Thai curries in her crockpot. I’ve never had
    this happen to me before, but if you want to make sure this doesn’t happen you
    can add water to the pot in the beginning and the coconut milk near the end.
    (Thank you for the tip, Lynda!) 
  • Not all curry pastes are created equal. My favorite is Mae
    Ploy. If you are unfamiliar with the brand you’re using make sure to taste it
    before adding it to the pot. Some pastes will be all heat and very little
    flavor. Make sure to read the labels if you’re doing The Whole30 Program. 
  • Fish sauce smelly but it adds an AMAZING flavor to this
    recipe. Red Boat brand makes a sugar-free fish sauce.



This article and recipe adapted from this site

Soft Cinnamon Roll Cookies

Ingredients

COOKIE

  • 3/4 cup granulated sugar
  • 2 tablespoons butter-flavored shortening
  • 2 tablespoons butter room temperature
  • 1 egg room temperature
  • 1/4 cup buttermilk room temperature
  • 1/4 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

CINNAMON SUGAR MIXTURE

  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 2 tablespoons unsalted butter melted

CREAM CHEESE FROSTING

  • 2 oz. cream cheese room temperature
  • 2 tablespoons butter room temperature
  • 1/2 cup + 2 tablespoons powdered sugar
  • 2-3 teaspoons milk may need more or less to achieve desired
    texture
  • vanilla extract splash

Instructions

  1. Preheat oven to 350 F.
  2. To make the cookies, cream together sugar, butter, and
    shortening.
  3. Mix in egg, buttermilk and vanilla extract.
  4. In a separate bowl, sift together flour, baking powder,
    baking soda, and salt.
  5. Add dry ingredients into wet ingredients and stir until a
    soft dough forms.
  6. Place dough in a plastic bag and flatten.
  7. Refrigerate for 1-hour or longer. (This step is a MUST.
    Overnight is best.)
  8. Meanwhile, make the cinnamon mixture by combining brown
    sugar and cinnamon. Set aside.
  9. When the dough is chilled be ready to work quickly. (The
    dough gets sticky as it warms up. It must remain super cold while handling)
  10. Mix together 1 tablespoon of flour + 1 tablespoon of powder
    sugar and generously flour a nonstick work surface (like a silicone baking mat
    or parchment paper) with some of the mixture. Be sure to also coat your hands
    and rolling pin.
  11. Roll cold dough out into a 12X 9 rectangle about 1/4-inch
    thick. (Be sure to keep your hands and the rolling pin coated well in the
    flour-sugar mixture.)
  12. Brush the surface of dough with melted butter.
  13. Immediately sprinkle on brown sugar mixture in an even
    layer. Press it down into the dough just a bit.
  14. Starting with the longest side, gently, but quickly roll
    dough into a tight log. (keep your hands floured and add more flour mixture to
    the nonstick surface if needed)
  15. Roll log in plastic wrap and place on a pan/tray.
  16. Freeze for 30 minutes or until the roll is firm enough to
    cut without squishing when you cut it.
  17. Carefully slice the cookies about 1-inch thick using a
    serrated knife. ( I cut off the ends first since they are never pretty)
  18. Place cookies on parchment paper 2-inches apart.
  19. VERY IMPORTANT: Press the cookie rolls gently so that they
    are tighter. Seal the ends of the cookies by pressing them into the dough.
    (This will keep the cookies from unraveling while baking. Make sure the cookie
    roll is wrapped nice and tight.)
  20. Bake for 10-12 minutes (cookies MUST be cold when going into
    the oven.) Refrigerate the leftover dough until ready for the next batch so
    that they stay cold. (Check on the cookies at the 6-minute mark to make sure
    they are not unraveling. If they are, pull them out and quickly press the seam
    back together with a back of a spoon)
  21. Meanwhile, prepare the glaze by combining cream cheese,
    butter, powdered sugar, milk, and vanilla.
  22. When cookies are ready (they will be slightly underdone),
    let them sit on the baking sheet for 2 minutes before transferring to a cooling
    rack.
  23. Carefully brush hot cookies with glaze, allowing the glaze
    to melt down into the folds of the cookie.
  24. Let glaze set and then store cookies in an airtight
    container between rows of parchment paper.





Read Full Recipe —> Click Here

Skillet Creamy Garlic Chicken with Broccoli

Ingredients
  • 2 pounds boneless chicken breasts
  • kosher salt or sea salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic , minced
  • 10.5 ounces (1 can) Condensed Cream of Chicken Soup , or
    more if needed
  • 3/4 cup water
  • 2 to 3 cups chopped broccoli
  • 1 teaspoon chopped fresh parsley
  • lemon wedges , optional
  • Serve with rice or pasta

Directions
  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2
    tablespoons). Add the chicken and cook for 5 minutes on each side or until the
    chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the
    garlic and cook until garlic is lightly brown and fragrant. Whisk in the
    condensed cream of chicken soup and water. Cook until the mixture is hot and
    bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan
    with a lid and cook for about another 10 minutes or until chicken is cooked
    through. If you want more firm or al-dente broccoli, add the broccoli after the
    chicken is almost cooked so that the broccoli is more crunchy.
  5. Serve with rice or pasta and wedges of lemon. Garnish with
    chopped parsley.



This article and recipe adapted from this site

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.

Nutrition


Serving: 1g | Calories: 439kcal | Carbohydrates: 52g |
Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 311mg
| Potassium: 243mg | Fiber: 2g | Sugar: 27g | Vitamin A: 350IU | Vitamin C:
0.2mg | Calcium: 53mg | Iron: 3mg









This article and recipe adapted from this site

Best Cake Churro Bites Recipe

Ingredients
  • 1 Sara Lee Angel Food Cake
  • 1 cup sugar
  • 1/4 cup cinnamon
  • oil for frying

Instructions

  1. Let your Angel Food Cake thaw. Once thaw, cube the cake. My cubes were about 1.5 inches x 1.5 inches.
  2. Heat vegetable oil on low-medium heat. Fry cubes until golden brown.
  3. Once golden brown, immediately put them in the bowl with cinnamon and sugar and toss around. Continue doing this until they’re all done.
  4. For even more flavor, mix 1 cup powdered sugar with a tablespoon of milk, mix and drizzle over the bites.
  5.  ENJOY!

This article and recipe adapted from this site

10 Minute Homemade Puff Pastry

Ingredients

FOR THE PUFF PASTRY

  • 1 1/4 cup very cold butter (salted) (262 grams)
  • 1/2 cup very cold water (118 grams)
  • 1/4 teaspoon salt**
  • 2 cups all-purpose flour (260 grams)
  • **If using salted butter then add 1/4 teaspoon salt if using
    unsalted butter than add 3/4 teaspoon salt.

PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS

  • 1/2 – 1 pear sliced (not too thick/firm but ripe)
  • 1/4 cup finely chopped walnuts (30 grams)
  • 1/4 cup mini chocolate chips (45 grams)

EGG WASH

  • 1 egg
  • 1 tablespoon water

Instructions

PEAR, WALNUT & CHOCOLATE CRESCENTS

  1. Roll the remaining dough into a large circle, make 8-10
    triangles.  Place 1-2 slices of pear on
    the large part of the triangle, top with some chopped walnuts and chocolate
    chips.  Roll up from the large part,
    place on prepared cookie sheet, brush with egg wash, sprinkle with a little
    sugar and bake for approximately 15 minutes or until golden.  Let cool then dust with powdered / icing
    sugar.  Enjoy.

APPLE CINNAMON FILLING

  1. In a small bowl toss together, sliced apples, brown sugar
    and cinnamon.
  2. Roll out the  dough
    into a large rectangle or square 1/8 ” thick, then cut into 6-8
    squares.  Top each square with 2-3 apple
    slices, brush the edges of the square with egg mixture.  Fold over and seal.  Brush tops of pastry with the egg wash,
    sprinkle with sugar and bake for approximately 20 minutes or until golden.
    Drizzle with a little frosting if desired.

EGG WASH

  1. In a small bowl beat together the egg and water.

This Recipe adapted from >>>> Click Here

Extra Rich and Creamy Cheesecake

Ingredients

For the Crust:

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

For the Creamy Cheesecake:

  • 5 blocks of full-fat cream cheese (40 ounces total),
    softened to room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 1/2 cup heavy cream

Instructions

For the Crust:

  1. Preheat oven to 350 degrees (F).
  2. Lightly spray a 9″ springform pan with non-stick spray.
  3. Wrap the bottom and sides of the pan with heavy duty
    tinfoil. I recommend doing several diligent layers here to ensure no water
    creeps through when you place the pan in the water bath. Set pan aside.
  4. In a large bowl, combine graham cracker crumbs, sugar, and
    melted butter; stir well to combine. Firmly pat the mixture into the prepared
    pan.
  5. Bake in preheated oven for 8 minutes. Place partially baked
    crust on a cooling rack and set aside while you prepare the filling.

For the Creamy Cheesecake Filling:

  1. In the body of a high power blender, food processor, stand
    mixer fitted with the whisk attachment, or in a very large bowl using a hand
    held mixer, beat the softened cream cheese until completely smooth, scraping
    the bowl as needed.
  2. Add sugar and vanilla and beat smooth, scraping down the
    sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time,
    beating well after each addition.
  3. Add in the cream and beat until it’s just incorporated in
    the batter.
  4. Pour filling into prepared crust and, using a silicon
    spatula, smooth the top.
  5. Place the cheesecake pan into a large, deep pan. Fill the
    pan with 2 inches of hot water. This is your water bath and will help ensure
    your cheesecake comes out crack free.
  6. Carefully place the pan in the oven and bake for 1 hour.
    Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes inside
    the oven with the door shut. The cheesecake should be still slightly wiggly.
  7. Remove cake from oven and gently run a knife very around the
    edge of the cake. Place the cheesecake on a cooling rack and cool completely,
    then loosely cover the pan with saran wrap and chill for at least 8 hours.
  8. Cheesecake will keep, covered in the fridge, for 5 days.
    Cheesecake may be frozen for 2 months. Thaw overnight before slicing.





This Recipe adapted from >>>> Click Here

Slow Cooker Creamy Lemon Chicken

Ingredients

  • 5 chicken breasts boneless and skinless
  • 6 tablespoons unsalted butter divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 lemons juiced and zested
  • 2 garlic cloves minced
  • 1 cup half and half
  • 1 tablespoon cornstarch
  • 1 tablespoon chicken base optional, but delicious!


Instructions

  1. Note: click on times in the instructions to start a kitchen
    timer while cooking. 
  2. In a large cast iron skillet add 1 tablespoon of butter to
    melt on medium high heat.
  3. Add the kosher salt, black pepper and Italian seasoning to
    the chicken and add it to the pan.
  4. Cook on each side for 4-6 minutes. 
  5. Add the chicken to your slow cooker.
  6. Cover with lemon juice, lemon zest, garlic and the rest of
    the butter in pieces (I added the lemons in the before picture just for
    reference. Don’t cook the lemons in the slow cooker).
  7. Cook on low for 4 hours or on high for 2 hours. 
  8. In a large measuring cup add the half and half, cornstarch
    and chicken base and whisk well.
  9. Add the liquid, mix, and cook an additional hour on high.



This article and recipe adapted from this site

The Best Chicken Marinade

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar or other vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken

Instructions
  1. Combine all ingredients, except for chicken, in a large
    Pyrex measuring cup or mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the
    chicken later.
  3. Place chicken in a large, ziploc bag and pour marinade over
    the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the
    grates.
  2. Remove the chicken from the marinade, letting the excess
    drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until
    cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken
    rest for at least 5 minutes before serving
  6. Optional.
  7. If you bring the reserved marinade up to a boil, let simmer
    until slightly reduced, it makes a wonderful sauce to go on top of the chicken.



This article and recipe adapted from this site

Smores Bites



Ingredients:

  • 7 whole graham crackers (equals 1 cup), finely crushed
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 2 (1.55 oz) milk chocolate candy bars (I used hershey’s),
    divided into rectangles
  • 12 large marshmallows, cut in half

Directions:

  1. Preheat the oven to 350°F.
  2. Finely crush the graham crackers into crumbs, using whatever
    method you want. I used my slap chop, but a food processor would work or even
    putting them in a plastic bag and smashing.
  3. Combine graham cracker crumbs, powdered sugar and melted
    butter into a small bowl.
  4. Evenly divide crumb mixture into each cup of a 24 cup mini
    muffin pan, grease slightly before using. Press crumbs down to form shallow
    cups.
  5. Bake 4-5 minutes or until edges are golden.
  6. While that’s baking, break the candy breaks into the divided
    rectangle pieces. Also cut the marshmallows in half using a scissors that has
    been sitting in cold water.
  7. Remove the pan from the oven and place one chocolate
    rectangle into each cup.
  8. Place one marshmallow half, cut-side down, into each cup.
  9. Return to oven for 2-4 minutes or until marshmallows are
    just slightly softened.
  10. If you’d like the tops to be brown, turn the oven to broil,
    and broil the s’mores bites for 1-2 minutes.
  11. Cool on a cooling rack for 15 minutes before carefully removing
    them from the pan.







This article and recipe adapted from this site

Chicken Scampi with Garlic Parmesan Rice

A quick and easy skillet meal with tender chicken scampi over perfectly cooked buttery, garlic

parmesan rice.

INGREDIENTS:

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

INSTRUCTIONS:

1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat
in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked
through. Remove chicken from skillet, cover chicken then set aside.

2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3
minutes (do not let the garlic burn or become too brown).

3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden
spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until
mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
4. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice
starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to
a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is
tender. Stir once or twice the first 15 minutes of cooking but not more than that.
5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2
tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5
minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.
NOTES:
  • Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  • I really don’t think you should substitute anything for the white wine but if you must, combine 1
  • tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
  • Feel free to use shrimp instead of chicken!
  • Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay
  • because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
  • Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to
  • drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a
  • bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles
  • (save the remaining bottles for future recipes or give them away to friends).

This article and recipe adapted from this site

Best Mud Hen Bars Dessert

Ingredients
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 whole egg + 2 eggs, separated
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1 cup light brown sugar, packed

Instructions

  1. Preheat 350°
  2. Spray a 9×13 baking pan lightly with cooking spray
  3. In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.
  4. Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.
  5. Top with chocolate chips and mini marshmallows.
  6. In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high.
  7. Fold in light brown sugar and stir until combined and there are no lumps.
  8. Spread on top of chocolate chips and marshmallows.
  9. Bake 30-35 minutes until top is golden brown.
  10. Allow to cool completely before cutting into squares

This article and recipe adapted from this site

Hummingbird Cake

INGREDIENTS

  • 3 cups all-purpose flour, sifted
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 1/3 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • 1 3/4 cups very ripe banana, mashed
  • 2 cups toasted chopped pecans, divided
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces
    and chilled

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour 3 9-inch cake
    pans.
  2. In a large bowl, combine flour, 2 cups sugar, salt, baking
    powder, baking soda, cinnamon, and allspice.
  3. Add vegetable oil, vanilla extract, and eggs and stir just
    until dry ingredients are moistened.
  4. Stir in banana, 1 cup pecans, and pineapple just until
    evenly mixed.
  5. Divide batter evenly between the 3 cake pans. Place in oven
    and bake for 25 to 28 minutes, or until wooden pick inserted in center comes
    out clean. Cool in pans for 10 minutes and then remove to wire racks to cool
    completely.
  6. To make frosting, use and electric mixer to beat together
    butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract
    and salt and mix until smooth.
  7. With mixer on medium, add 1 piece of cream cheese at a time.
    Turn mixer off once all cream cheese has been incorporated.
  8. Spread frosting between layers of cake and cover top and
    sides. Sprinkle remaining chopped pecans on top.



This Recipe adapted from >>>> Click Here

Apricot Balsamic Chicken

INGREDIENTS:

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt, divided
  • 1 pound chicken breasts, skinless & boneless
  • 1/3 cup all-fruit or reduced-sugar apricot jam
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper, freshly ground

DIRECTIONS:

  1. Heat oil in large nonstick skillet over medium-high heat
    until hot. Add onion; sauté 5 minutes.
  2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add
    chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from
    pan; keep warm.
  3. Reduce heat to medium. Add 1/4 teaspoon salt, jam, vinegar,
    and pepper to pan, stirring constantly until the jam melts. Spoon sauce over
    chicken and serve immediately.

TIPS:

  • I always pound out my chicken breasts a little bit to thin
    them out and even out their thickness. They cook up quicker and more evenly
    that way.
  • I love the sauce for this chicken, but the flavor might be
    overwhelming for kids. Serve a dish of the sauce on the side for the little
    ones- then they can dunk their chicken into the sauce if they wish.





This article and recipe adapted from this site

Reeses Fluffernutter Bars

Ingredients

  • 1/2 cup butter softened
  • 1/3 cup peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 9-12 Reese’s Cups regular size (not fun size)
  • 2/3 cup chocolate chips
  • 1 container marshmallow creme 7 ounce container

Instructions

  1. How to make Peanut Butter Fluff Bars
  2. Preheat oven to 350°F. 
  3. Line an 9-inch square baking pan with parchment paper,
    allowing the parchment paper hang over all the edges of pan, so that you can
    use it to pull the bars out of the pan later.
  4. To make the peanut butter fluff dough:
  5. Combine the butter and sugar in a large bowl and beat until
    light in color and fluffy consistency (about 3 minutes).
  6. Add the egg, peanut butter and vanilla, continuing to mix.
  7. Add the flour and mix until well combined.
  8. Fold in chocolate chips. (You can also toss in a few chopped
    up Reese’s cups for extra chocolate & peanut butter goodness!) 
  9. To make the fluffernutter bars:
  10. Press about 2/3 of the dough into the bottom of the baking
    dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
  11. Spread the entire container of marshmallow creme over the
    layer of Reese’s cups.
  12. Cover with the remaining dough and gently press to spread
    evenly.
  13. Bake for 25 minutes at 350°F until the crust starts to turn
    golden brown. Remove from oven, keeping bars in the pan for an hour. This
    allows them to slowly cook a little more until they cool to room temperature. 
  14. Remove the fluffernutter bars from the pan by pulling on the
    parchment paper and place on a wire cooling wrap. Allow to cool fully, until
    set, before slicing.



Read Full Recipe —> Click Here

Spinach Artichoke Stuffed Chicken Breast



INGREDIENTS

CHICKEN:

  • 2 pounds (1 kg) boneless, skinless chicken breasts
  • 2 tablespoons Italian seasoning
  • 1 teaspoon mild paprika (optional)
  • salt and pepper to season

SPINACH ARTICHOKE DIP:

  • 4 oz (120 g) frozen spinach, thawed
  • 8 oz (250 g) block cream cheese, (light or reduced fat), at
    room temp
  • 6 oz (170 g) bottled or canned artichoke hearts in brine,
    finely chopped (SEE NOTES)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste

OPTIONAL CREAM SAUCE:

  • Remaining spinach / artichoke dip
  • 1 cup half and half or heavy cream

INSTRUCTIONS

For The Chicken:
  1. Place each chicken breast on a flat surface. Season both
    sides of each breast with the Italian seasoning and paprika. With your hand
    supporting each piece, cut a slit or pocket about 3/4 quarter of the way
    through, being careful not to cut all the way.

For The Dip Filling:
  1. Squeeze any and all excess liquid out of the spinach and
    discard the water. In a medium-sized bowl, combine the spinach, cream cheese,
    artichokes, mozzarella, parmesan and garlic; mix well to combine.
  2. Stuff chicken with 1-2 tablespoons of the spinach artichoke
    dip, spreading evenly with the back of the spoon. Reserve the leftover dip for
    later.*
  3. Seal chicken breasts with two or three toothpicks near the
    opening to keep the dip inside while cooking.
  4. Heat 1 tablespoon of oil in a skillet or non stick pan over
    medium-high heat. Sear chicken until golden. Flip and sear on the other side,
    covering pan with a lid, until cooked through, (about 6 to 7 minutes per side).
    Transfer chicken to a warm plate to make the cream sauce.

For The Cream Sauce:

  1. Combine half and half or heavy cream with the remaining dip
    (you should have exactly half remaining). Stir until sauce is combined and
    thickened. Add the chicken back into the pan and serve immediately!




This article and recipe adapted from this site

Lemon Herb Chicken Breasts

Ingredients
  • 4 large chicken breasts (skinless + boneless)

For the lemon herb marinade

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 3 garlic cloves crushed
  • 1 tsp oregano
  • 2 tsp dried mixed herbs
  • 2 tsp fresh thyme leaves
  • ½ tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 2 tsp salt

Instructions

  1. Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
  2. Whisk together the marinade ingredients.
  3. Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
  4. To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
  5. Remove from the heat and cover with foil, allowing the chicken to rest for at 5-10 minutes before serving.

This article and recipe adapted from this site

Easy No Bake Peanut butter Granola Cups

Ingredients

  • 2 ½ cups granola
  • 1 cup peanuts-chopped
  • 3 Tablespoons peanut butter
  • 3 Tablespoons honey (or more if needed)

Filling:

  • 1 cup peanut butter-melted

Topping:

  • 12 oz. dark chocolate-finally chopped
  • 1 Tablespoon coconut oil

Instructions

  1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
  2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
  4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
  5. Store in the fridge in air-tight container., or freeze for longer storage.

This article and recipe adapted from this site

Healthy Chocolate Pudding



Ingredients

  • 2 cups milk of choice OR canned coconut milk
  • heaping 1/8 tsp salt
  • 1/4 cup Dutch cocoa powder
  • uncut stevia to taste OR 1/3 cup sugar, pure maple syrup, or
    honey
  • 1/2 cup milk of choice + 3 tbsp cornstarch (I use non-GMO
    cornstarch – Readers reported success with arrowroot, although I have not
    tried)
  • optional 3.5 oz chocolate chips or broken-up bar
  • 3/4 tsp pure vanilla extract

Instructions

  1. Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of
    choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile,
    whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the
    2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once
    boiling, stir constantly for 2 minutes. Lower to a simmer for an additional
    minute, then turn off the heat. Once the heat is off, stir in the vanilla and
    broken-up chocolate pieces until the chocolate melts. Transfer the pudding to
    the refrigerator to thicken. It gets thicker the longer it sits and will be
    ready to consume after a few hours or overnight.  *Note: I’ve only tried this recipe with Dutch
    cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder
    is used in its place. But you are always free to experiment!

Read Full Recipe >>>> Click Here

Simple and Sweet Cherry Pie Bars Recipe



INGREDIENTS:

For the bars:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 (21 ounce) cherry pie filling

For the glaze:

  • 1/2 cup powdered sugar
  • 1/4 tsp almond extract
  • 1 Tbsp. milk

DIRECTIONS:

1. Cream together butter and sugar. Add eggs and beat well.
Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the
creamed mixture. Mix until combined.

3. Grease a 8×8-inch pan. Spread 1 1/2 cups batter into
bottom of the pan. Spread with pie filling. Drop remaining batter on top of pie
filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes
clean. Cool on wire rack. Combine glaze ingredients and drizzle over the cooled
bars.



This Recipe adapted from >>>> Click Here

Chocolate Mousse

Ingredients

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

FOR SERVING

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

Instructions

  1. Place the butter in a medium microwave-safe bowl. Break the
    chocolate into small pieces directly into the bowl. Microwave it in 20-second
    intervals, stirring between each bout of heat, until the chocolate is about 75%
    melted. Stir, allowing the residual heat in the bowl to melt the chocolate
    completely. (Alternatively, place the chocolate and butter in a heatproof bowl
    and place over a saucepan containing about 1 inch of barely simmering water.
    Stir with a wooden spoon until the chocolate is melted and the mixture is
    smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks
    one at a time, mixing until smooth after each addition. Set aside.
  2. In the bowl of a stand mixer or electric hand mixer, beat
    the egg whites on medium-high speed until foamy. Add the cream of tartar and
    beat until soft peaks form (the peaks should be just starting to hold, and will
    melt back into themselves after a second). Gradually beat in 1/4 cup of the
    sugar and continue beating until stiff peaks form (the peaks will stand
    straight up when the beaters are lifted from the mixture). Using a large rubber
    spatula, fold the egg white mixture into the chocolate mixture until uniform.
    Set aside.
  3. In another bowl, beat the heavy cream on medium-high speed
    until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the
    vanilla and continue beating until the cream holds medium peaks (when you lift
    the beaters or whisk out of the bowl, the peaks will slightly droop down, but
    they won’t lose their shape entirely). Fold the whipped cream into the
    chocolate mixture. Be sure it is fully incorporated but don’t mix any more than
    necessary. Divide the mousse between 6 individual glasses, cover, and chill
    until set, at least 2 hours.
  4. Up to a few hours before serving, whip the cream until it
    begins to thicken up. Add the sugar and whip to medium peaks. Dollop the
    whipped cream over the mousse and top with chocolate shavings.
  5. Make-Ahead Instructions: Mousse can be made up to 1 day
    ahead of time. Cover with plastic wrap and keep chilled in the refrigerator.
    Add whipped cream topping and chocolate shavings up to a few hours before
    serving.
  6. Note: Chocolate mousse is made with raw eggs. If that is a
    concern, try to find pasteurized eggs. Pasteurized eggs have been briefly
    exposed to heat to destroy any potential bacteria. Whole Foods usually carries
    them but call your local store to be sure before making a special trip. (Note:
    eating raw eggs is not advisable for pregnant women, babies, the elderly, or
    anyone with a compromised immune system.)





Read Full Recipe —> Click Here

Chicken Marinade

INGREDIENTS

  • 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total)
    or thighs

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  1. Use paper towels to pat the chicken breasts dry. In a bowl,
    add all marinade ingredients and stir until mixed.
  2. In a resealable bag or shallow dish, add chicken and
    marinade. Arrange the chicken breasts so they’re coated with the marinade on
    all sides.
  3. Marinate in the refrigerator for at least 1 hour.
  4. Recommendation: Use the marinated chicken to make baked
    Greek Chicken.



This article and recipe adapted from this site

Homemade Snickers Recipe



INGREDIENTS

  • 2 cups semi sweet chocolate chips
  • 6 tbsp plus 1/4 cup creamy peanut butter
  • 1 (7oz) container of marshmallow creme fluff
  • 1 cup powder sugar
  • 3/4 cup unsalted roasted peanuts
  • 1 bag (11 oz) caramels, unwrapped
  • 1/4 cup heavy whipping cream


INSTRUCTIONS

  1. Line your baking dish with parchment paper and set aside.
  2. Place a pan of water over high heat and allow to boil –
    place a glass or metal bowl over top and add the 1 cup of the chocolate chips
    with 3 Tablespoons peanut butter and melt until smooth, stirring frequently.
    (You can microwave the chocolate chips if preferred but check every 25 seconds
    to prevent burning.)
  3. Pour the melted chocolate into the prepared baking dish and
    spread to a smooth, even layer. Place into the freezer to set while you make
    the nougat.
  4. In a medium mixing bowl, combine the marshmallow fluff, 1/4
    cup peanut butter and powdered sugar. Mix until combined.
  5. Remove the pan with chocolate from the freezer.
  6. Using your hands, push down the nougat onto the first layer
    of chocolate.
  7. Evenly distribute peanuts on top of the nougat and gently
    press the peanuts so they are “stuck” in place. I like salted peanuts in this
    recipe but unsalted would be fine.
  8. In the same way that you melted the chocolates, melt the
    caramels and heavy whipping cream. Stir the caramel until fully melted.
  9. Pour caramel over the nougat and smooth with a spatula.
    Place into the fridge for 20 minutes.
  10. Repeat the first step with the remaining 1 cup chocolate
    chips and 3 Tablespoons peanut butter. (Melt together.)
  11. Pour the final layer of melted chocolate over cooled caramel
    and place back into the fridge until hardened.
  12. Use a sharp knife to cut into squares.



This article and recipe adapted from this site

Chicken with Bacon Mustard Sauce


Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 strips bacon uncooked, chopped
  • 1 cup onion chopped
  • 1 tablespoon olive oil
  • 2 lb chicken breasts , boneless, skinless
  • 1 1/2 cups chicken broth

Instructions
  1. Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
  2. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
  3. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
  4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back bacon and onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.

Base Recipe adapted from site

Lemon Blueberry Muffins



Ingredients


For Streusel Topping:

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

For Lemon Blueberry Muffins:

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

Instructions

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

Read Full Recipe >>>> Click Here

Peanut butter Cup Stuffed Brookies



Ingredients

  • 1 (10oz) bag of brownie mix (plus the oil & egg to make
    the batter)
  • 1 (6 pack) Reese’s Peanut Butter Cups (12 cups total)
  • 1 (16oz) package of refrigerated cookie dough

Instructions

  1. Preheat your oven to 350 degrees and generously grease a
    regular size muffin tin. 
  2. Prepare the brownie mix according the package directions;
    set aside. 
  3. Separate the cookie dough into 12 even balls and then squish
    them down into the bottom of each muffin cup. 
  4. Place a Reese’s peanut butter cup upside down on top of the
    cookie dough. 
  5. Evenly distribute the brownie batter on top of each peanut
    butter cup until the wells are about 90% full. 
  6. Bake for 18-20 minutes or until the brownie batter is cooked
    through. 
  7. Allow them to cool for about 5 minutes before removing from
    the pan, and then enjoy while they are still warm.

Recipe Notes

  • These are best eaten warm with vanilla ice cream on top.
    Yum! Place any leftovers in the microwave for about 30 seconds to reheat.
  • You could also use an Oreo or a couple of caramels in place
    of the peanut butter cup. What else could you stuff in there?



This Recipe adapted from >>>> Click Here

Broccoli-rice and Chicken Casserole



INGREDIENTS

  • 5 chicken tenderloins cut into 1-inch cubes, uncooked
  • 1 cup white rice, uncooked OR instant rice (different types
    of rice will yield very different cook times. I used sushi rice. Due to the
    number of folks who have tried this recipe & still say their rice is
    crunchy, I highly suggest you use instant rice)
  • 2 1/4 cup whole milk
  • 1: 10.75 ounce can of cream of chicken
  • 1 1/2 cup frozen broccoli florets, thawed
  • 1 3/4 cup extra sharp cheddar cheese, shredded
  • 1 sleeve Ritz crackers, crushed

INSTRUCTIONS

  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a
    9×13-inch casserole dish (mine was ceramic, but you may use glass).
  2. In a large bowl, toss all the ingredients except the Ritz
    crackers, together until well-incorporated.
  3. Pour the ingredients into the greased casserole dish, spread
    into an even layer, then sprinkle Ritz crackers on top of the mixture.
  4. Bake mixture, uncovered, for 40-50 minutes, or whenever rice
    and chicken are done cooking (mine took about 40 minutes, yours may take longer
    depending on your oven).
  5. To get a deeper, golden color, you may put the casserole
    under the broiler for 3-5 minutes. Be careful to watch it carefully!
  6. Serve immediately.

NOTES

  • This may be prepared ahead of time (reserving the Ritz
    cracker topping until you’re ready to bake), kept covered in the refrigerator,
    and put into the oven, uncovered, when you’re ready.
  • You can substitute fresh broccoli for the frozen broccoli.
    Fresh broccoli will yield a bit longer cooking time than frozen. Also, the size
    you cut your broccoli will affect its cooking time as well. If you like your
    broccoli more on the softer side, cook it longer. If you like your broccoli to
    have more of a bite, cook it to the time indicated above.
  • I didn’t give a salt/pepper measurement as everyone’s taste
    preference is different. My husband and I honestly thought the salt content
    from the buttery Ritz crackers were enough for this dish, however, if you don’t
    feel it would be, I encourage you to adapt this recipe to your taste – add salt
    and pepper, to taste. Start with 1/2 tsp. at a time, taste it, and increase
    until desired taste.
  • If after 50 minutes, your rice is still not fully cooked
    through (rice grains vary, sushi-grade rice, which is what I used, cooks faster
    than other types of rice), cover the casserole with foil and cook longer.





This article and recipe adapted from this site

Luxury Brownie Cookie Recipe

INGREDIENTS

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder¹
  • 1 cup pecans (chopped, optional)
  • 1/2 cup mini semisweet chocolate chips


INSTRUCTIONS

  1. Melt bittersweet chocolate chips and butter in a heavy
    saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer fitted with a paddle
    attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high
    speed 5 minutes, or until the batter is thick and creamy. This step is key, so
    make sure to beat the mixture for the full 5 minutes.
  4. Reduce the speed to low, and mix in the melted chocolate
    until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to
    combine. The batter should be the consistency of a thick brownie batter at this
    point.
  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment
    paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the
    prepared cookie sheets about 2 inches apart.
  10. Bake cookies 8-10 minutes. The cookie will look set at the
    edges but still be a little wet looking in the center. Don’t overbake, or the
    cookies won’t be crackly and fudgy.
  11. The shiny, crackly crust will develop as the cookies cool on
    the baking sheet.





Read Full Recipe —> Click Here

Slow Cooker Honey Garlic Chicken



INGREDIENTS

  • 4 boneless skinless chicken breasts 2 pounds
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger grated
  • 4 cloves garlic minced
  • 1-2 teaspoons sriracha depending on how spicy you would like
    this
  • 2 scallions sliced thin, divided (white parts for cooking,
    green for serving)
  • 2 tablespoons water
  • 1 tablespoon cornstrach
  • sesame seeds for garnish if desired

INSTRUCTIONS

  1. Place chicken in the bottom of the slow cooker.
  2. In a medium bowl whisk together soy sauce, honey, hoisin,
    vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the
    scallions.
  3. Pour the sauce mixture ontop of the chicken and cook for 2-3
    hours on low. (Cooking time depends on the thickness of your chicken. My
    chicken breasts were pretty small and took 2 1/2 hours.)
  4. Remove the chicken from the liquid and place on a plate or
    cutting board. Allow the chicken to rest for a couple of minutes and then shred
    with two forks or slice it up with a knife.
  5. Transfer the liquid from the slow cooker to a small
    saucepan.
  6. Whisk 2 tablespoons of water with 1 tablespoon of
    cornstarch. Slowly add the cornstarch mixture to the sauce.
  7. Cook on high until bubbly and thickened, whisking
    constantly. Pour the sauce back in the slow cooker along with the shredded
    chicken and toss to coat.
  8. Serve immediately with sesame seeds and green onions for
    garnish.

This article and recipe adapted from this site

Churros



Ingredients

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Vegetable oil, for frying

For coating

  • 1/2 cup (100g) granulated sugar
  • 3/4 tsp ground cinnamon

Instructions

  1. For the coating whisk together 1/2 cup sugar and cinnamon in
    a shallow dish, set aside.
  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep
    skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating
    prepare batter.
  3. Add water, butter, sugar and salt to a large saucepan, bring
    to a boil over medium-high heat.
  4. Add flour reduce heat to medium-low and cook and stir
    constantly with a rubber spatula until mixture comes together and is smooth (a
    few lumps in it are fine).
  5. Transfer mixture to a large mixing bowl, let cool 5 minutes.
  6. Add vanilla and egg to flour mixture then blend immediately
    with an electric mixer. Blend until mixture comes together and is smooth (it
    will separate at first but keep mixing it will come together).
  7. Transfer to a 16-inch piping bag fitted with a rounded star
    tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
  8. Carefully pipe mixture into preheated oil, into about 6-inch
    lengths, cut end with clean scissors.
  9. Let fry until golden brown, about 2 minutes per side.
    Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture
    and roll to coat.
  10. Repeat process with remaining dough (frying no more than 5
    at once). Serve warm with chocolate ganache or caramel sauce for dipping if
    desired.







This article and recipe adapted from this site

Irish Chicken

INGREDIENTS
  • 1 whole chicken – cut into parts
  • 1/2 head of cabbage
  • 1 medium onion
  • 4 potatoes
  • 4 slices thick bacon
  • 1/4 cup water

Rub
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sweet paprika

INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
  3. Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
  4. While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
  5. Cut the bacon into pieces and sprinkle over the cabbage mixture.
  6. Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 – 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.

Base Recipe adapted from site

Easy Crispy Roasted Garlic Chicken

INGREDIENTS:

  • 1 (3-4 pound) whole chicken (giblets removed and discarded, if included)
  • 6 cloves garlic, minced (about 2 Tbsp.)
  • 2 Tbsp. butter, melted
  • salt and freshly ground black pepper

DIRECTIONS:

  1. Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
  2. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
  3. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
  4. (Optional: Cover and refrigerate for 12-24 hours.)
  5. Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
  6. Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
  7. Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
  8. Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies



Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups (340 grams) semi sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with parchment
    paper.
  2. In a medium bowl combine the flour, baking soda, and salt.
  3. In the bowl of an electric mixer beat the butter, granulated
    sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs.
    Gradually beat in the flour mixture. Stir in the chocolate chips.
  4. If time permits, wrap dough in plastic wrap and refrigerate
    for at least 24 hours but no more than 72 hours. This allows the dough to
    “marinate” and makes the cookies thicker, chewier, and more flavorful. Let
    dough sit at room temperature just until it is soft enough to scoop.
  5. Divide the dough into 3-tablespoon sized balls using a large
    cookie scoop and drop onto prepared baking sheets.
  6. Bake for 12-15 minutes, or until golden brown. Cool for 5
    minutes before removing to wire racks to cool completely.
  7. Although I prefer cookies fresh from the oven, these can be
    stored in an airtight container for up to 5 days. See post for storage tips.

Read Full Recipe >>>> Click Here

Luxury Skillet Creamy Garlic Chicken with Broccoli

Ingredients
  • 2 pounds boneless chicken breasts
  • kosher salt or sea salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic , minced
  • 10.5 ounces (1 can) Condensed Cream of Chicken Soup , or
    more if needed
  • 3/4 cup water
  • 2 to 3 cups chopped broccoli
  • 1 teaspoon chopped fresh parsley
  • lemon wedges , optional
  • Serve with rice or pasta


Directions

  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2
    tablespoons). Add the chicken and cook for 5 minutes on each side or until the
    chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the
    garlic and cook until garlic is lightly brown and fragrant. Whisk in the
    condensed cream of chicken soup and water. Cook until the mixture is hot and
    bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan
    with a lid and cook for about another 10 minutes or until chicken is cooked
    through. If you want more firm or al-dente broccoli, add the broccoli after the
    chicken is almost cooked so that the broccoli is more crunchy. 
  5. Serve with rice or pasta and wedges of lemon. Garnish with
    chopped parsley.





This article and recipe adapted from this site

Luxury No Bake Rocky Road Bars

Ingredients

  • 3/4 cup peanut butter
  • 1/4 cup unsalted butter cut into pieces
  • 2 cups chocolate chips milk or semi-sweet or a combination
    of milk and dark chocolate
  • 1 1/2 cups Rice Krispies
  • 3 cups mini marshmallows


Instructions
  1. Line an 8×8 or 9×9 inch square pan with parchment paper or
    aluminum foil and spray lightly with non-stick cooking spray. Leave an overhang
    around the edges.
  2. In a large microwave safe bowl add the peanut butter, butter
    and chocolate chips.
  3. Microwave for 45-second intervals on medium power, stirring
    between each interval until everything is melted.
  4. Stir until the mixture is evenly mixed together and allow to
    cool slightly for 5 minutes.
  5. Stir in the Rice Krispies and marshmallows.
  6. Pour the mixture into the prepared pan, spread into the
    corners of the pan.
  7. Chill in the fridge for 3 hours or until set.
  8. Lift the bars out of the pan using the overhang from the
    parchment paper or aluminum foil. Cut into squares and serve.

Notes

*Bars can be kept in an airtight container in the fridge for
up to 5 days or store in an airtight container at room temperature for 3 days
if your kitchen is cool. Bars can be frozen 
in an airtight container for up to 3 months. Then thaw in the fridge
overnight.





Read Full Recipe —> Click Here

Creamy Chicken Bake

Ingredients
  • 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4
    large breasts)
  • 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or
    make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
  • 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or
    make Homemade Condensed Cream of Chicken Soup, equivalent amount
  • 1 Cup Sour Cream
  • 8 oz can Mushrooms drained (stems and pieces – or use fresh)
    *optional
  • 1/2 Cup Water
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Chives (chopped)
  • Few dashes of Paprika
  • Salt and Pepper to taste

Directions
  1. Preheat oven to 350 degrees F. Grease (non-stick cooking
    spray) a 9×13 baking dish or similar size.
  2. Place chicken breast in baking dish in a single layer –
    lightly salt and pepper.
  3. In a medium size bowl mix soups, sour cream, onion powder,
    mushrooms, chives and water. Next, evenly pour over top of chicken and lightly
    sprinkle with paprika.
  4. Bake on middle rack, uncovered, for approximately 1 hour,
    until chicken breast is cooked thoroughly and internal temperature reaches
    165-170 degrees f. Cooking time will vary depending on size of breasts. *The
    best way to make sure the chicken is ready is checking the internal
    temperature. 
  5. When ready, serve with your favorite veggie, like broccoli
    or green beans and a side of rice or noodles. Be sure to top your rice or
    noodles with the creamy sauce! 
  6. Enjoy!



This article and recipe adapted from this site

Lemon butter Chicken



Ingredients

  • 4 (5 oz) chicken breasts*, pounded to an even
    1/3-inch thickness
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 Tbsp olive oil
  • 4 Tbsp unsalted butter, sliced into 1 Tbsp
    pieces, divided
  • 1 1/2 tsp minced garlic
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1 1/2 Tbsp minced fresh parsley (optional)


Instructions

  1. Season both sides of chicken with salt and pepper.
  2. Place flour in a shallow dish then dredge both sides of
    chicken breasts in flour, one at a time.
  3. Heat 12-inch skillet over medium-high heat.
  4. Add olive oil and 1 Tbsp butter, let butter melt, then add
    in chicken breasts  in a single layer.
  5. Sear until golden brown on bottom, about 4 – 5 minutes then
    flip and continue to cook until chicken registers 165 degrees in center, about
    4 – 5 minutes longer.
  6. Transfer chicken to a plate while leaving any little bit of
    excess oil in pan.
  7. Reduce to medium heat, add garlic and saute 20 seconds, or
    until just lightly golden brown, then pour in chicken broth while scraping
    browned bits up.
  8. Pour in lemon juice then bring mixture to a simmer, reduce
    heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
  9. Add in remaining 3 Tbsp butter and lemon zest, stir to melt
    butter. 
  10. Return chicken to skillet, spoon sauce over chicken and
    garnish with parsley. Serve warm.
  11. Recipe source: inspired by my Lemon Butter Salmon

Base Recipe adapted from this SITE

Easy Paprika Chicken Legs Recipe

Ingredients

  • 3 -3 ½ pound chicken drumsticks
  • 1 ¼ teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon bouillon powder (you may replace with salt)
  • 1/4 cup canola oil
  • 4-6 garlic cloves minced
  • 2-3 Tablespoons fresh herbs (thyme, parsley, oregano)
  • 1 Tablespoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 2 Tablespoons onion powder

US Customary – Metric

Instructions

  1. Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
  2. In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
  3. When ready to bake, preheat oven to 425°.
  4. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
  5. Line a baking pan with foil;  top with a wire rack. Arrange chicken legs out in a single layer.
  6. Bake chicken legs until cooked through and skin is crispy, about 40-45 minutes
  7. If desired rotate chicken halfway through-roughly 25 minutes. And continue  cooking until chicken is fully cooked and juice from the chicken runs clear.
  8. Remove and let it cool slightly before serving .

This article and recipe adapted from this site

Lemon Cheesecake Squares with Blueberry topping



Ingredients


Graham Cracker Crust 
  • 2⅔ cups graham crackers crumbs
  • ⅓ cup organic sugar
  • ⅔ cup butter, melted

Lemon Cheesecake

  • 24 oz cream cheese
  • 1¼ cups sugar
  • 3 eggs
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla
  • Blueberry Topping

Instructions

  1. Preheat oven to 350°.
  2. Graham Cracker Crust
  3. In a medium mixing bowl, whisk graham cracker crumbs and
    sugar until combined.
  4. Pour melted butter into graham cracker mixture and stir. 
  5. Press graham cracker crumbs into a 13 x 9 inch baking dish.
  6. Bake for 13-15 minutes.
  7. Remove from oven and set aside.
  8. Lemon Cheesecake
  9. Whisk eggs in a small bowl and set aside.
  10. In a large mixing bowl, beat on medium speed, cream cheese
    and sugar until creamy and smooth.
  11. Beat in eggs on low speed.
  12. Stir in lemon juice, grated lemon peel and vanilla. Stir
    until blended.
  13. Add lemon cheesecake mixture to graham cracker crust.
  14. Bake for 45 minutes.
  15. Remove from oven and place on a cooling rack and cool for
    10-15 minutes.
  16. Put cheesecake in the fridge for approximately 6 hours or
    overnight.
  17. Prepare blueberry topping.
  18. Once cheesecake has cooled, pour blueberry topping over
    cheesecake, cut into squares. Enjoy

Read Full Recipe >>>> Click Here

No-knead Crusty Bread

Ingredients

  • 3 cups all-purpose flour
  • 2-3 teaspoon kosher salt
  • 1/2 teaspoon dry yeast (active dry or highly active dry work
    best)
  • 1 1/2 cups lukewarm water
  • Special cookware needed: Dutch oven or any large oven-safe
    dish/bowl and lid*

Directions

  1. In a large bowl, stir together the flour, salt and yeast.
  2. Add the water and stir using a wooden spoon until the
    mixture forms a shaggy but cohesive dough.
  3. Cover bowl tightly with plastic wrap. Let dough sit at room
    temperature for 8-24 hours. Dough will bubble up and rise.
  4. An hour and a half before you want to eat the bread, preheat
    oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated
    oven for 30 minutes.
  5. While your Dutch oven preheats, turn dough onto a
    well-floured surface and, with floured hands, form the dough into a ball. Cover
    dough loosely with plastic wrap and let rest.
  6. After the 30 minutes are up, carefully remove Dutch oven.
    With floured hands, place the bread dough into it.
  7. Bake for 30 minutes covered. Remove cover and bake for 7-15
    minutes more, uncovered (just keep an eye on it as cooking times will vary).
  8. Remove the bread and place on a cutting board. Slice and
    serve!



This Recipe adapted from >>>> Click Here

Hot Chocolate Cake



INGREDIENTS


CHOCOLATE CAKE

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water

HOT CHOCOLATE BUTTERCREAM FROSTING

  • 4 tbsp (60ml) hot water/milk
  • 2.92 oz hot chocolate powder mix*
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 1/4 cup (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1–2 tbsp water or milk 

MARSHMALLOW FILLING

1/2 cup (112g) unsalted butter, room temperature

1 cup (115g) powdered sugar

10 oz marshmallow creme 
WHITE CHOCOLATE GANACHE

  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy whipping cream
  • Mini marshmallows
  • Marshmallow bits 

VANILLA BUTTERCREAM, OPTIONAL

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp water/milk 

INSTRUCTIONS

  1. 1. Prepare two 8 inch cake pans (see note below) with parchment
    paper circles in the bottom, and grease the sides. Preheat oven to 300°F
    (148°C).
  2. 2. To make the chocolate cake, add the dry ingredients to a
    large bowl and whisk together.
  3. 3. Add the eggs, milk, oil and vanilla extract to the dry
    ingredients and mix until well combined.
  4. 4. Add the hot water and mix until well combined.
  5. 5. Divide the batter evenly between the cakes pans and bake
    for 45-50 minutes, or until a toothpick comes out with a few crumbs.
  6. 6. Remove cakes from oven and allow to cool for 2-3 minutes,
    then remove to cooling racks to cool completely.
  7. 7. To make the hot chocolate frosting, dissolve the hot
    chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
  8. 8. Add the butter and shortening to a large mixer bowl and
    beat until smooth.
  9. 9. Add about half of the powdered sugar and mix until well
    combined and smooth.
  10. 10. Add the hot chocolate mixture and cocoa powder and mix
    until well combined and smooth.
  11. 11. Add the remaining powdered sugar and mix until well
    combined and smooth.
  12. 12. Add additional water or milk as needed to get the right
    consistency.
  13. 13. To make the marshmallow filling, add the butter to a
    mixer bowl and beat until smooth.
  14. 14. Add the powdered sugar and beat until well combined and
    smooth. It’ll take a bit for it all to fully incorporate, so scrape down the
    sides of the bowl as needed and keep mixing.
  15. 15. Stir in the marshmallow cream. Set filling aside.
  16. 16. When you are ready to build the cake, remove cake domes
    from top with a large serrated knife, if needed. Divide each cake into two
    layers, so you have four total layers.
  17. 17. Place the first layer of cake on cake plate or cardboard
    cake circle. Add half a cup of hot chocolate frosting and spread into an even
    layer.
  18. 18. Pipe a dam around the outer edge of the cake, then fill
    it with about 3/4 cup of marshmallow filling. Spread into an even layer.
  19. 19. Place the second layer of cake on top and add another
    layer of hot chocolate frosting and marshmallow filling.
  20. 20. Repeat with the third layer of cake and filling, then
    top the cake with the final layer.
  21. 21. Spread a light crumb coat around the sides of the cake,
    then refrigerate for about an hour to let the filling firm up a bit. The layers
    will slip around a bit if you skip this step.
  22. 22. After refrigerating, frost the outside of the cake. Feel
    free to use my tutorial for frosting a smooth cake with buttercream.
  23. 23. To make the white chocolate ganache, add the white
    chocolate chips to a medium sized bowl. Heat the cream just until it begins to
    boil, then pour over the white chocolate.
  24. 24. Whisk the chocolate mixture so that it begins to melt.
    Heat for another 10 seconds and whisk to continue melting. If needed heat
    another 10 seconds.
  25. 25. Drizzle the white chocolate around the top edge of the
    cake. I like to use a squeeze bottle, but you can also use a spoon or any other
    method.
  26. 26. Fill in the top of the cake with the ganache and spread
    evenly.
  27. 27. To create the ring of marshmallows, make the vanilla
    buttercream. Add the butter to a mixer bowl and beat until smooth.
  28. 28. Add half of the powdered sugar and beat until smooth.
  29. 29. Add a tablespoon of water or milk and the vanilla
    extract and beat until smooth.
  30. 30. Add the remaining powdered sugar and beat until smooth. Add
    additional water or milk, if needed for the right consistency.
  31. 31. Pipe a ring of the vanilla buttercream around the top
    edge of the cake, then add mini marshmallows and marshmallow bits.
  32. 32. Refrigerate cake until ready to serve. Cake is best
    served after letting it sit out for a few hours to come closer to room
    temperature. Cake is best when stored well covered for 2-3 days.

This article and recipe adapted from this site

Crack Chicken Spaghetti



INGREDIENTS:
  • 8 ounces spaghetti
  • 1 can (10.75-oz) cream of chicken soup
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1/2 cup chicken broth
  • 2 Tbsp dry Ranch dressing mix
  • 2-1/2 cups cooked chopped chicken
  • 1 (3-oz) package precooked bacon bits (Oscar Mayer)
  • 1-1/2 cups shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan
    with cooking spray. Set aside.
  2. Cook pasta according to package directions. Drain. Set
    aside.
  3. In a saucepan, combine cream of soup, Velveeta and chicken
    broth. Cook on low, until the cheese melts, stirring constantly. Stir in dry
    Ranch mix.
  4. Stir in cooked spaghetti, cooked chicken and bacon bits.
    Pour mixture into prepared dish. Top with cheddar cheese.
  5. Bake uncovered for 30 minutes or until heated through.



This article and recipe adapted from this site

Chicken Tamale Casserole



INGREDIENTS

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


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


INSTRUCTIONS

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

Base Recipe adapted from this SITE

Crock Pot Honey Garlic Chicken

Ingredients
  • 6 boneless , skinless chicken thighs*
  • 4 garlic cloves , minced
  • 1/3 cup honey
  • 1/2 cup low sodium ketchup
  • 1/2 cup low sodium soy sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley
  • 1/2 tablespoon toasted sesame seeds

Instructions
  1. Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  3. Pour the sauce over the chicken thighs.
  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve.

Recipe Notes
*Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.
  • If you would like to thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook.
  • How to make a Cornstarch Slurry
  • Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste.
  • 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.

Base Recipe adapted from site

Easy Lemon Herb Chicken Breasts

Ingredients
  • 4 large chicken breasts (skinless + boneless)
  • For the lemon herb marinade
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 3 garlic cloves crushed
  • 1 tsp oregano
  • 2 tsp dried mixed herbs
  • 2 tsp fresh thyme leaves
  • ½ tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 2 tsp salt

Instructions

  1. Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
  2. Whisk together the marinade ingredients.
  3. Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
  4. To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
  5. Remove from the heat and cover with foil, allowing the chicken to rest for at 5-10 minutes before serving

This article and recipe adapted from this site

Country Apple Fritter Bread

Ingredients

Brown Sugar/Cinnamon Mixture:

  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon

Bread Loaf

  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 2 eggs room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk room temp

Chopped Apple Mixture

  • 2 large apples any kind, peeled and chopped small, but not
    fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon
    cinnamon just before adding it to the bread mixture.

Old-Fashioned Creme Glaze

  • 1/2 cup of powdered sugar
  • 1-3 tablespoons of milk or cream- depending on thickness of
    glaze wanted. For more apple fritter style like the apple fritter donut- use
    more milk for a thinner glaze that you can pour over the whole loaf.


Instructions

  1. Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and
    spray with non-stick spray or line with foil and spray with non-stick spray to
    get out easily for slicing.
  2. Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in
    a bowl. Set aside.
  3. Combine & whisk 1 & 1/2 cups flour and 1 & 3/4
    teaspoons baking powder together in another bowl and set aside.
  4. In another medium-sized bowl, beat 2/3 cup granulated sugar
    and 1/2 cup softened butter together using an electric mixer until smooth and
    creamy.
  5. Beat in 2 eggs, one at a time until blended in; add in 1
    & 1/2 teaspoons vanilla extract and mix in.
  6. Add the flour mixture into creamed butter mixture and mix
    until blended.
  7. Mix 1/2 cup milk into batter and continue mixing until smooth.
  8. Pour half the batter into the prepared loaf pan; add half
    the chopped apple mixture with the sugar and cinnamon added in.
  9. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set
    aside earlier, on top of apple layer.
  10. Pour the remaining batter over apple layer and top with
    remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  11. Lightly pat apples into batter; swirl brown sugar mixture
    through apples using knife or spoon.
  12. Bake in the preheated oven until a toothpick inserted in the
    center of the loaf comes out clean, approximately 60 minutes.
  13. To make glaze, mix 1/2 cup powdered sugar and 1 to 3
    tablespoons milk or cream together until well mixed.  (Place mixture in microwave for 10 seconds to
    get it pourable if it needs a boost.)
  14. Let loaf rest in pan for about 15 minutes before removing
    from pan to let cool off completely on a cooling rack. Drizzle with glaze.
  15. If you want more glaze, make a double batch.



This Recipe adapted from >>>> Click Here

Luxury Dump-and-bake Salsa Chicken

Ingredients

  • 1 (14.4 ounce) bag frozen corn kernels (about 3 cups)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 cup salsa divided
  • 1 teaspoon minced garlic I like to use a squeeze bottle of
    fresh minced garlic from the produce section for a shortcut
  • ½ teaspoon cumin
  • 2 lbs. boneless, skinless chicken breasts
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a large (9 x 13-inch) baking dish with cooking spray.
  3. In the prepared dish, stir together frozen corn, black
    beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  4. Place chicken on top of corn mixture. Season chicken with
    salt and pepper, to taste.
  5. Pour remaining ½ cup of salsa over chicken.
  6. Cover tightly with foil and bake for approximately 45-60
    minutes, or until internal temperature of chicken reaches 165 degrees F. The
    total length of cooking time will vary depending on the size of your chicken
    breasts.
  7. Remove chicken from dish and slice (or shred with two
    forks). Return to dish, stir to combine, and serve.





This article and recipe adapted from this site

Banana Pudding Lasagna




INGREDIENTS


FOR THE CRUST

  • 1 1/2 c. finely crushed Nilla Wafers
  • 4 tbsp. melted butter
  • Pinch kosher salt

FOR THE CHEESECAKE

  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. granulated sugar
  • 2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1 (3.4-oz.) package instant vanilla pudding mix
  • 1 3/4 c. whole milk
  • 5 large ripe bananas, sliced
  • 48 Nilla wafer, plus more, crushed, for garnish 

DIRECTIONS

  1. Make crust: In a medium bowl, stir together Nilla wafers,
    butter, and salt. Press into the bottom of a small rectangular baking dish. Set
    aside.
  2. Make cheesecake filling: In a large bowl, beat cream cheese
    and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks
    form. Set aside.
  3. In a medium bowl, whisk together pudding mix and milk. Let
    pudding stand for 5 minutes until thickened. Fold pudding into cheesecake
    mixture.
  4. Pour half the filling into graham cracker crust. Add a layer
    of sliced bananas and Nilla Wafers, then pour remaining half of filling over
    top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool
    and set, at least 2 hours and up to overnight covered.
  5. Top lasagna with cool whip, sprinkle with nilla wafers and
    top with remaining banana slices. Slice and serve.

This article and recipe adapted from this site

Skillet Chicken In Creamy Sun Dried tomato Sauce



Ingredients

  • 4-6 chicken thighs (I used boneless skinless), or 4 chicken
    breasts pounded to even thickness
  • 2 tablespoons butter
  • 3 teaspoons minced garlic
  • 2 teaspoons Italian seasoning OR 1/2 teaspoon each dried
    basil, dried oregano, dried thyme
  • 1/2 cup juliened sun dried tomatoes, (they come in a jar
    packed with oil, be sure to drain excess oil)
  • 1 cup chicken broth
  • 1/2 cup half and half, or heavy cream (use heavy cream for a
    thicker, creamier sauce!)
  • 2/3 cup shaved or shredded parmesan cheese (or more to
    taste) + 1/4 cup grated parmesan cheese for topping
  • fresh basil or thyme, for topping
  • salt and pepper, to taste (I use about 1 teaspoon salt and
    1/4 teaspoon pepper)

Instructions

  1. In a large skillet over medium heat, melt butter. Add
    chicken and cook for 5-7 minutes on each side until browned and cooked through.
    Transfer to a platter and cover to keep warm while you make the sauce.
  2. Add garlic, Italian seasoning, sun dried tomatoes, chicken
    broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and
    stir to combine. Bring to a boil, and continue to stir periodically until
    thickened and creamy (5-7 minutes).
  3. Return chicken to pan and spoon the sauce over the chicken.
    Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil,
    and serve.



This article and recipe adapted from this site

My Moms Old-fashioned Vegetable Beef soup

INGREDIENTS
  • 1 pot roast (about 2 pounds)
  • 2 russet potatoes, chopped
  • 1 bag frozen seasoning blend (or just chopped onions)
  • 1 bag frozen peas
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 4 large carrots, chopped
  • 1 (32 oz) container beef broth
  • 2 (10.75 oz) cans tomato soup
  • 1 can filled with water
  • Salt and pepper, to taste

INSTRUCTIONS
  1. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
  2. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
  3. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
  4. Bring to a boil, lower the heat, cover and simmer for about an hour.
  5. Add water as desired while it cooks.
  6. NOTES
  7. This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked.

Base Recipe adapted from site

Luxury Best Honey butter Fried Chicken

INGREDIENTS

FRIED CHICKEN:

  • 2 lbs bone-in chicken
  • 6 cups water
  • 1/4 cup salt
  • 1 tsp  granulated garlic
  • 1 tsp  onion powder
  • 1 tsp  paprika
  • 4 tbsp all purpose flour
  • 2 tbsp cornstarch
  • 2 eggs
  • salt and pepper to taste

HONEY BUTTER SAUCE:

  • 4 tbsp butter
  • 1/4 cup honey
  • 2 garlic cloves
  • pinch of red crushed pepper
  • 2-3 dried red chilies optional
  • salt to taste

INSTRUCTIONS

  1. In a large bowl, combine the water and salt.
  2. Place the chicken in the bowl and refrigerate for a minimum of one hour.
  3. Using a paper towel, pat dry the chicken and let it come to room temperature.
  4. In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste.
  5. Place the chicken in the flour-egg mixture and let it sit for about 20 minutes.
  6. Preheat the oven to 375 degrees F.
  7. Fry the chicken for 8-10 minutes on each side.
  8. Bake the chicken in the oven for an additional 10-15 minutes or until the chicken is fully cooked through.
  9. To make the honey butter sauce, melt the butter in a large skillet over medium-high heat.
  10. Stir in the garlic and cook until fragrant.
  11. Add the honey, dried chilies, and red crushed pepper. Stir and season with salt.
  12. Let the sauce thicken and then place the crispy chicken in the skillet and coat with the honey butter sauce.
  13. Serve with warm butter biscuits and enjoy!

This article and recipe adapted from this site

3 Minute Coconut Mounds Fudge



Ingredients

  • 3 cups white chocolate chips
  • 1/2 cup virgin coconut oil
  • 1 can sweetened condensed milk
  • 1 tsp coconut flavoring
  • 1 cup shredded coconut
  • 1 cup dark chocolate
  • 1 tsp butter

Instructions

  1. Line an 8″ x 8″ baking dish with foil and spray
    with cooking spray.
  2. Combine white chocolate chips, coconut oil and sweetened
    condensed milk in a microwave safe bowl.
  3. Microwave in 1 minute intervals until chips are melted,
    stirring every minute.
  4. Fold in coconut shreds and coconut flavoring.
  5. Pour into baking dish. Spread until smooth.
  6. Melt dark chocolate chips and butter in a microwave safe
    bowl until melted. Stirring frequently.
  7. Spread dark chocolate on top of the coconut mixture.
  8. Pop the fudge in the fridge for an hour, or until it sets
    up.
  9. Cut into 1″ squares and try not to eat them all in one
    afternoon!

Read Full Recipe >>>> Click Here

Blueberry Bramble Bake Recipe

Ingredients

  • 6 Large Croissants
  • 1 Pint Fresh Blueberries
  • 8 Ounces Cream Cheese, Softened
  • 1⅓ Cups Sugar
  • 4 Eggs
  • 3 Teaspoons Vanilla
  • 1 Pint Heavy Whipping Cream
  • Powdered Sugar (optional)

Instructions

  1. Grease a 9×13 pan.
  2. Cut up the croissants into bite size pieces and layer evenly
    in your pan. Set aside.
  3. In a food processor if you have one, add cream cheese,
    sugar, eggs, vanilla, and whipping cream. Combine on low for 5 minutes. (You
    can also use hand beaters or a stand mixer if you don’t have a food processor.)
  4. Pour mixture over blueberries and croissants.
  5. Set aside and let soak for 20-30 minutes.
  6. Preheat oven to 350 degrees.
  7. Bake for about 45 minutes or till lightly browned and the
    center is set.
  8. Let stand for 10 minutes.
  9. Sprinkle with powdered sugar.
  10. Serve.



This Recipe adapted from >>>> Click Here