Sugar Free Jello Frosting

Ingredients

8 ounces Cream Cheese 8 tablespoons Butter .3 ounce Sugar
Free Jello 3 cups Sugar Free Powdered Sugar 2 1/2 tablespoons Greek Yogurt

Instructions

  1. In a mixing bowl, mash together the cream cheese and butter.When
    the ingredients are well blended, stir in the jello.
  2. Add
    the powdered sugar to the bowl and use a paddle attachment to mix the frosting.
    Mix on medium until the ingredients become blended.
  3. Add
    the dairy ingredient (whipped cream or other choice) to the bowl. and Whip the
    frosting until fluffy- this can take a few minutes.



 This article and recipe adapted from this site

One-pan No Peek Chicken and Rice



INGREDIENTS

  • 5 boneless, skinless chicken breasts
  • 2 boxes Zatarain’s Long Grain & Wild Rice Mix, (7 oz
    each)
  • 1 can cream of celery soup, (10.25 oz each)
  • 1 can cream of mushroom soup, (10.25 oz each)
  • 1/4 tsp garlic powder
  • 1 1/4 can water, (soup can)
  • 1 box Lipton Onion Soup Mix, (2 packets)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Combine rice mix, cream of
    celery soup, cream of mushroom soup, garlic powder, and water in a 9×13-inch
    baking dish. Mix well.
  2. Place chicken evenly on top of rice mixture. Sprinkle with
    onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes.
    Remove from oven and let rest 5 minutes.
  3. Note: DON’T open the oven to peek at the chicken and for
    sure DON’T remove the foil!


NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 440 TOTAL FAT: 7g SATURATED
FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 50mg SODIUM: 3409mg
CARBOHYDRATES: 69g FIBER: 3g SUGAR: 2g PROTEIN: 25g





This article and recipe adapted from this site

Everything Bagel Cheeseball

INGREDIENTS

  • 1 (8-ounce) package cream cheese softened
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 cup finely shredded sharp cheddar cheese
  • 2 scallions chopped
  • 6 slices bacon cooked and chopped
  • About 1/2 cup Everything But the Bagel seasoning blend*
  • Bagel chips and/or crackers for serving

INSTRUCTIONS

  1. In a bowl, mix together the cream cheese, sour cream, horseradish, cheddar cheese, scallions, and bacon. Form the mixture into a ball, wrap with plastic wrap, and chill for an hour.
  2. Once the cheeseball has set, roll it into the Everything But the Bagel seasoning blend to evenly coat.
  3. (To make your cheeseball resemble a pumpkin, add a real or faux pumpkin stem to the top. Then use the tip of a chopstick or the back of a butter knife to create grooves.)
  4. Serve with bagel chips and crackers.

RECIPE NOTES

*You can make your own seasoning blend by combining equal parts dehydrated onion, poppy seeds, sesame seeds, and garlic flakes. Add kosher salt and black pepper to taste.

This article and recipe adapted from this site

Cream Cheese and Herb Stuffed Chicken

INGREDIENTS:

  • 4 oz 1/3 less fat cream cheese, softened to room temperature
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, minced
  • 4 (6 oz each) boneless, skinless chicken breasts (24 oz
    total)
  • Salt and black pepper
  • 1 tablespoon olive oil

DIRECTIONS:

  1. Pre-heat the oven to 400. Line a baking sheet with parchment
    paper and set aside.
  2. In a mixing bowl, combine the cream cheese with the parsley,
    dill, chives and garlic and mash together using a spatula until mixed.
  3. Place the chicken breasts on a cutting board. Using a sharp
    knife, slice the breasts from the side (creating a top and bottom) almost all
    the way through. Open each breast at the slit. Divide the cream cheese mixture
    evenly amongst the four breasts and spread across the surface of one side
    (leaving the other half empty to fold over the filling). When all four breasts
    are topped on one side, fold the empty half over the filling to make a stuffed
    breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them
    over and sprinkle the bottom side as well.
  4. In a large skillet, add the oil and bring over medium-high
    heat. Working in batches of two at a time so as not to crowd the pan, add the
    stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the
    bottoms are seared golden. Flip the breasts and cook for another minute on the
    other side to do the same. Transfer the breasts to the prepared baking sheet and
    place in the pre-heated oven. Bake for 30-35 minutes until chicken is fully
    cooked through.





This Recipe adapted from >>>> Click Here

Slow Cooker Chicken Curry with Coconut Milk

Ingredients

  • 1 lb. chicken breasts
  • 3 tbsp. curry powder mild
  • 1 tsp. turmeric powder
  • ½ tsp. ground coriander
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 15-oz. cans coconut milk lite or full fat
  • 1 cup water optional
  • 2 tbsp. butter or olive oil
  • 2 cloves garlic crushed
  • 4 cups sweet potatoes peeled, cut into 1-inch cubes
  • 1 medium sweet onion cut into 1-inch pieces
  • Rice cooked
  • Cilantro optional
  • See this recipe in Meal Plan #6

Instructions 
  1. In a small bowl combine curry powder, turmeric, coriander,
    salt and sugar. Toss to combine.
  2. Place chicken breasts in a 4-6 quart slow cooker.
  3. Add coconut milk (and water if milk is thick).  Make sure to lift up the chicken breasts to
    prevent the chicken from burning. 
  4. Add butter, garlic, and the bowl of seasoning ingredients.
    Stir the liquid to incorporate the seasonings.
  5. Add sweet potatoes and onions. Stir to combine.
  6. Cover slow cooker and set to Low for 6-8 hours, or High for
    4-6 hours.
  7. Check on curry during the last hour of cooking and stir the
    ingredients if the curry is starting to stick to the sides.
  8. During the last 30 minutes of cooking, remove chicken from
    the slow cooker and shred it with a fork. Place chicken back into the slow
    cooker for the remaining time.
  9. Turn off slow cooker and let rest for at least 20 minutes
    before serving.  This will help thicken
    up the sauce.  Serve chicken curry with
    jasmine rice and additional cilantro, if desired, and enjoy!  See this recipe in Meal Plan #6.



This Recipe adapted from >>>> Click Here

Salted Caramel Cookies

INGREDIENTS
Cookies
  • 3 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 2/3 cup Dixie
    Crystals Light Brown Sugar, packed
  • 1/2 cup Dixie
    Crystals Confectioners Powdered Sugar
  • 1 egg, room temperature
  • 1 tablespoon milk
  • 1 tablespoon vanilla

Caramel Topping
  • 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
  • 2 tablespoons milk
  • 2 teaspoons salt
  • Flaky sea salt, for garnish

DIRECTIONS
  1. Preheat oven to 350°F. Line two baking sheets with parchment
    paper or silicone baking mat.1
  2. In a medium bowl, whisk together flour, salt, baking soda,
    and cream of tartar, set aside.2
  3. In a larger bowl, beat butter, oil, brown sugar, and
    powdered sugar until smooth. Add egg, milk and vanilla, beating until well
    combined.3
  4. Gradually add dry ingredients into wet ingredients, beating
    until just combined.4
  5. Using your hands, roll two heaping tablespoons of dough to
    create large golf ball side dough ball.5
  6. Place on prepared cookie sheets, leaving 2 inches between
    cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup),
    gently press in the center of the cookie to create an indent in the center.6
  7. Bake for 8 to 10 minutes. The cookies will not look cooked
    all the way, they will stay very light in color, but they are done.7
  8. Remove from oven and let cookies rest on baking sheet for 5
    minutes. Then transfer to a wire rack to cool completely.8
  9. Caramel Topping: In a microwave-safe bowl, microwave caramels
    and milk for 30 seconds and stir. Continue microwaving in 15-second intervals
    until completely melted. Add in salt, stir well.9
  10. Pour or drizzle the caramel into the indents in the cooled
    cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.10
  11. Allow caramel to re-harden before moving cookies. Store in
    an airtight container for up to a week.

Base Recipe adapted from this SITE

Quick and Easy Low Carb Keto Chocolate Frosty Recipe

INGREDIENTS

  • 1 cup heavy whipping cream
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 5 drops liquid stevia (or sweetener of your choice)

INSTRUCTIONS

  1. In a medium-size bowl, use a hand mixer to beat the heavy
    cream for a few minutes.
  2. Add the rest of the ingredients, and blend again until the
    mixture becomes the consistency of thick whipped cream or frosting.
  3. Place in the freezer for about 30 minutes or until it’s the
    consistency you like. Enjoy!



This article and recipe adapted from this site

Chicken Rice Casserole Recipe



Ingredients

  • 1 lb. Boneless, skinless chicken thighs
  • 1 cup Basmati rice
  • 3 tbsp. Olive oil
  • 1 Onion medium
  • 2 Carrots medium
  • 2 cups Chicken broth
  • 1 tsp. Favorite Chicken Seasoning* (or to taste)
  • 1 tsp. Salt and pepper, to taste** (or to taste)

Instructions

  1. Preheat the oven to 450 °F.
  2. In a large skillet, sauté the chopped onion with olive oil
    over medium-high heat for about 3 minutes. Add the carrots and cook for another
    3 minutes.
  3. Add the chicken and season it with salt, pepper, and your
    favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old
    Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
  4. Transfer the chicken to a medium casserole dish and add the
    rice and chicken broth. Stir well.
  5. Cover the casserole with foil and bake for 40 minutes.

Notes

  • * Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay
    Seasoning, etc. ** Depending on how salty your chicken broth is, you may need
    more or less salt.

Nutrition

Calories: 549kcal | Carbohydrates: 44g | Protein: 23g | Fat:
30g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 1127mg | Potassium:
540mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5215IU | Vitamin C: 14.1mg |
Calcium: 60mg | Iron: 2.1mg





This article and recipe adapted from this site

Brownie Bottom oreo Cheesecake Bars

Ingredients
FOR THE BROWNIE CRUST:
  • 1 (19.5 Ounce) Box Fudge Brownie Mix
  • Eggs, Water, and Oil as called for on your box of brownie mix

FOR THE CHEESECAKE:
  • 3 (8 Ounce) Packages Cream Cheese, Softened to room temperature
  • 1/2 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 8 Ounces Whipped Topping
  • 40 Oreo Cookies, Crushed and divided

Instructions
  1. Preheat oven as directed on your box of brownie mix.  Line a 9×13 inch pan with non stick foil and spray with non stick cooking spray or grease lightly with oil. Prepare and bake the brownies as directed on the box for a 9×13 inch pan.  Allow to cool completely.
  2. For the cheesecake:
  3. In a large bowl or bowl of stand mixer, beat together the cream cheese, sugar, and vanilla until light and fluffy.  Fold in the whipped topping, fold in half of the crushed Oreo cookies.  Spread the cheesecake on top of the cooled brownies. Top with the remaining crushed Oreo’s.  Chill for 2-3 hours before serving.

Notes
NOTE:  COOKING TIME LISTED ALSO INCLUDES TIME FOR CHILLING.

Base Recipe adapted from site

Easy Rustic Chicken with Garlic Gravy

Ingredients

  • 2 Tbsp cooking oil vegetable, canola etc
  • 6 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken, such as breasts or drumsticks )
  • Salt and freshly-ground black pepper
  • 20 cloves garlic separated and peeled (2 full heads)
  • 2 Tbsp all-purpose flour
  • 3/4 cup dry white wine anything you would drink
  • 1 cup chicken broth
  • 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
  • 2 Tbsp butter

Instructions

  1. Heat the oven to 400° F (205C) with rack in center of oven.
  2. In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
  3. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.)
  4. Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.


This article and recipe adapted from this site

Slow Cooker Queso Chicken Tacos

Ingredients

  • 2  pounds boneless
    skinless chicken breasts
  • 1 packet (1 ounce) of your favorite taco seasoning or use
    homemade
  • 10 ounce can of Rotel with lime juice and cilantro (you can
    use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies)

  • 4 ounce can mild diced green chiles
  • 1/2  cup chicken broth
  • 3/4 cup salsa con queso 
    – use your favorite brand or use homemade
  • taco shells, hard or soft
  • favorite toppings – lettuce, tomato, cheddar cheese, onions,
    jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso

Directions

  1. Lightly spray slow-cooker with non-stick cooking spray.
  2. Place chicken in single layer and sprinkle chicken evenly with
    taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth
    and mix well. Pour evenly over chicken.
  3. Cook on low for *6 to 8 hours, or on high for *4 to 6 hours.
    Cooking times may vary depending on your slow cooker, adjust accordingly. 
  4. When ready, drain excess liquids leaving just a smidgen
    behind (I use a soup ladle), then shred chicken using two forks. Last, spoon
    queso on top and gently mix with chicken, coating chicken evenly. Cover and
    cook on low for 20 minutes or until heated through. Serve with tortillas (hard
    or soft shell) and your favorite taco toppings. Enjoy!

Tips

  • *Adjust cooking time according to how fast or slow your
    cooker cooks – for some slow cookers, cooking on high, chicken may be ready in
    3-4 hours
  • Use the chicken for tacos, burritos, bowls and wraps.
  • I  purchased a jar of
    queso and used the leftover as a topping and for tortilla chips.
  • You can use original Rotel 
    or Rotel hot – this recipe is super easy to adapt to your taste if you
    like things spicy/hot.



This Recipe adapted from >>>> Click Here

Chocolate Chip Snowball Cookies

Ingredients
  • 1 1/2 cups unsalted
    butter softened (340g)
  • ¾ cup powdered sugar 105g
  • 1 Tablespoon vanilla extract
  • 3/4 teaspoon salt
  • 3 cups all-purpose (plain) flour (375g)
  • 2 cups mini chocolate chips
  • Additional powdered sugar for dusting

Instructions
  1. Preheat oven to 375F (190C) and line a cookie sheet with
    parchment paper*.
  2. Place butter in the bowl of a stand mixer (or you can use a
    large bowl and an electric mixer) and beat until creamy.
  3. Add powdered sugar, vanilla extract, and salt, and beat
    again (start on low speed and then increase to high) until the mixture is
    creamy and well-combined.
  4. Gradually add all-purpose flour until ingredients are well
    incorporated (be sure to scrape down the sides and bottom of the bowl!). 
  5. Add mini chocolate chips and use a spatula or your mixer on
    low speed to stir them into your cookie dough (dough will be stiff).
  6. Scoop cookie dough by approximately 1 Tablespoon and roll
    between your hands to form a smooth ball. Transfer to prepared baking sheet and
    place cookie dough balls at least 1″ apart.
  7. Bake on 375F (190C) for 10-12 minutes or until bottom edges
    are just beginning to turn light golden brown.
  8. Remove from oven and sprinkle/sift powdered sugar overtop
    cookies while they are still warm.
  9. Allow to cool and enjoy!

Base Recipe adapted from this SITE

Ultimate Chicken Parmesan



Ingredients
  • 4 chicken breasts , boneless and skinless
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 4 tablespoons flour
  • 2 large eggs
  • 1 cup panko bread
    crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese , shredded

Instructions
  1. Note: click on times in the instructions to start a kitchen
    timer while cooking.
  2. Preheat an oven to 375 degrees and spray a baking sheet with
    cooking spray.
  3. Put the chicken breasts between two pieces of saran wrap or
    parchment paper and using a rolling pin or flat kitchen mallet flatten it to
    1/2 inch thickness then season them with salt and pepper.
  4. In three shallow bowls add the flour to one, eggs to one
    (and beat until combined) and the panko and Parmesan cheese to the other (and
    mix).
  5. Dredge the chicken in the flour, then the egg and finally
    press it into the panko mixture.
  6. Add the olive oil and butter to a cast iron skillet on
    medium high heat and cook the chicken for 3-4 minutes on
    each side until golden brown (it’ll be raw inside still).
  7. Add the chicken to a baking sheet, add the marinara sauce on top and finally top
    with the shredded mozzarella and cook for 18-20 minutes.

Base Recipe adapted from this SITE

Thumbprint Cookies raspberry Almond Shortbread

Ingredients
  • 2 cups + 2 Tbsp (300g) all-purpose flour*
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp
    pieces
  • 2/3 cup (140g) granulated sugar
  • 1/2 tsp almond extract
  • 1/2 cup seedless raspberry jam
  • Glaze (optional)
  • 1 cup (124g) powdered sugar
  • 1 tsp almond extract
  • 2 – 4 tsp water

Instructions

  1. For the cookies: Preheat oven to 350°F (180°C). In a mixing
    bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the
    paddle attachment, blend together butter and sugar until combined (it will take
    a minute or two since the butter is cold).
  3. Mix in almond extract then add in flour blend until mixture
    comes together (it will take a bit of mixing since the butter is cold, so be
    patient, it will seem really dry and crumbly at first).
  4. Shape dough into 1-inch balls, about 1 Tbsp each, and place
    2-inches apart on ungreased baking sheets.
  5. Make a small indentation with thumb or forefinger in each
    cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp
    jam.
  6. Chill in refrigerator 20 minutes (or freezer for 10
    minutes). Bake in preheated oven 14 – 18 minutes.
  7. Cool several minutes on baking sheet then transfer to a wire
    rack to cool. 
  8. For the glaze: Whisk all glaze ingredients together in a
    small mixing bowl, adding enough water to reach desired consistency.
  9. Pour or spoon mixture into a sandwich size resealable bag,
    cut a small tip from one corner and drizzle over cool cookies. Let set at room
    temperature then store in an airtight container.



This article and recipe adapted from this site

Luxury French Onion Chicken

Ingredients

  • 2 large Sweet Onions (sliced)
  • 4 Tablespoons Butter
  • (1) 14-ounce can Beef Broth
  • 4 Chicken Breasts (pound to
    uniform size)
  • 2 Tablespoons Olive Oil
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 1/2 Tablespoon Cornstarch
    (or Flour)
  • 4 Slices Provolone Cheese
  • 4 Slices Swiss or Mozzarella
    Cheese
  • Parsley or Fresh Herbs to
    garnish
  • 1/2 cup Shredded Parmesan
    Cheese (optional)

Instructions

  1. Preheat oven to 400 degrees.
    Heat oven-safe skillet over medium-high heat. 
    Add butter to skillet and let melt. Add sliced onions and stir around to
    coat with butter. Continue to cook, stirring often, for about 15 minutes or
    until onions are translucent and softened.
  2. Meanwhile, sprinkle chicken
    breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking,
    remove onions from the skillet and set aside. 
    Place chicken breasts in pan and cook for 5 minutes per side. 
  3. Remove chicken from skillet
    and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the
    cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to
    stir the mixture and make sure the cornstarch is completely dissolved.
  4. Once it is thickened, add the
    chicken back into skillet and spoon sauce all over the chicken. Top one slice
    of provolone cheese and one slice of Swiss cheese over each chicken breast.
    Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or
    until the cheese is melted and chicken is cooked through.
  5. Spoon sauce and onions over
    the chicken. Garnish with parsley or Italian herbs.

This article and recipe
adapted from this site

Chocolate Turtle Apple Slices

Ingredients

  • 2 very large Fuji apples
  • 3 1/2 cups semi-sweet chocolate chips (I used Nestle)
  • 1 tablespoon coconut oil (I used refined coconut oil so it doesn’t taste like coconut.)
  • 1 cup caramels, melted (I used Kraft caramels)
  • Chopped pecans

Instructions

  1. Slice apples into 1/2″ pieces. (It’s really important to have a good quality chef’s knife. I love Wusthof.) With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick. Insert a popsicle stick into each piece of apple. Set aside.
  2. In a medium bowl, melt chocolate chips in the microwave on high for about 2 minutes (in 30 second intervals, don’t overheat because the chocolate will burn).* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet. (I used a 13″x18″ half sheet pan.)
  3. Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
  4. Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
  5. *For best results, follow the chocolate chip package instructions for melting chocolate and same for caramel. Follow the caramel package instructions for melting caramels.
  6. Note: If you’re concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.

This article and recipe adapted from this site

Best One Pot Creamy Cajun Chicken Pasta

INGREDIENTS

CAJUN SEASONING

  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt

CHICKEN PASTA

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 lb. boneless, skinless chicken breast
  • 1 yellow onion, diced
  • 1/2 lb. penne pasta
  • 15 oz. fire roasted diced tomatoes
  • 2 cups chicken broth
  • 2 oz. cream cheese
  • 3 green onions, sliced

INSTRUCTIONS

  1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

This article and recipe adapted from this site

Creamy Ranch Chicken crock Pot Cream Cheese Ranch Chicken



Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons butter, melted (I used 4 tablespoons)
  • 1 can cream of chicken soup (10 3/4 ounce)
  • 8 ounces of cream cheese, cut into cubes
  • 1/2 cup chicken broth (I used low sodium)
  • 1 packet (1 ounce) 
    Hidden Valley Ranch Dressing Mix
  • paprika – few dashes
  • 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
  • 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
  • 1/8 teaspoon dried oregano (I omitted)

DIRECTIONS
TIPS – BAKING IN THE OVEN


  1. I doubled the butter, garlic and parsley and omitted the
    oregano.
  2. I followed the same instructions, but instead of using my
    crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed
    with non-stick cooking spray.
  3. I sprinkled the breasts with paprika and the ranch dressing
    packet, then drizzled the melted butter on top. I used a brush to get the
    butter even over the chicken.
  4. I baked the chicken uncovered at 350 degrees f.
    (pre-heated), on the middle rack of the oven for about 45 minutes, then topped
    the chicken with the creamy sauce and placed it back in the oven uncovered for
    an additional 20 minutes.
  5. Baking times will vary depending on the size of the chicken
    breasts and oven. My chicken breasts were large and took longer to bake.
  6. I thinly sliced the chicken, serving it over rice with the
    sauce, with a side of steamed broccoli.
  7. Don’t let the ugly fool you, it may not be pretty right out
    of the oven…but it’s great. Be sure to mix the sauce again, in the baking dish,
    before serving.
  8. Head over to Food.com to print the recipe!





This Recipe adapted from >>>> Click Here

Slow Cooker Chicken tortilla soup

INGREDIENTS

  • 3 chicken breasts boneless skinless
  • 1 packet fajita seasoning
  • 1 medium onion chopped
  • 2 cans tomatoes with chilies
  • 1 can black beans rinsed
  • 1 can corn drained
  • 1 red bell pepper chopped
  • 4 cups chicken broth
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 tablespoon chopped cilantro for garnish
  • 1 cup tortilla strips for garnish

INSTRUCTIONS

  1. Add all the ingredients except the cilantro and tortilla
    strips to the slow cooker and mix.
  2. Cook on low for 6 hours then shred the chicken and cook an
    additional 20 minutes.
  3. Serve with cilantro, tortilla strips or your favorite
    toppings like sour cream and avocado.



This Recipe adapted from >>>> Click Here

Chocolate Peanut butter Pretzel Bars

Ingredients
  • 12 ounces semi-sweet chocolate chips (good quality
    )s , divided (I like Ghirardelli brand best for melting)
  • 8 ounces mini pretzel twists , half of a
    regular 16-ounce bag
  • 4 ounce box Reese’s Pieces candies

Peanut Butter Sauce:
  • 1/2 cup honey
  • 1/3 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract

Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt 8 ounces of the chocolate chips gently in the microwave
    (on low heat, stirring every 15 seconds) until smooth. 
  3. Spread the chocolate evenly over the parchment. Immediately
    add the pretzel twists and Reese’s Pieces over the top (it’s ok if they overlap
    a little) and gently press them into the chocolate.
  4. For the peanut butter sauce:
  5. In a medium saucepan over medium heat add honey and
    sugar and stir well to combine. 
  6. Bring to a boil and boil for 1 full minute, stirring. Remove
    from heat and stir in peanut butter until smooth. 
  7. Stir in vanilla. Drizzle the peanut butter sauce over the
    top of the pretzels and candy. 
  8. Melt remaining 4 ounces of chocolate and drizzle on
    top. 
  9. Refrigerate until hardened.
  10. Cut or tear into pieces. Store in the fridge.
  11. You may also like, Graham Cracker Toffee Bars.

Base Recipe adapted from this SITE

Chocolate Chip Cookie Layered Delight



INGREDIENTS

  •  30-33 ounces*
    refrigerated chocolate chip cookie dough
  •  8 ounces cream
    cheese, softened
  •  1 cup powdered sugar
  •  1/2 teaspoon vanilla
    extract
  •  16 ounces Cool Whip
    whipped topping, thawed
  •  3 cups cold milk
  •  1 small box (4 – 1/2
    cup servings size) instant chocolate fudge pudding
  •  1 small box (4 – 1/2
    cup servings size) instant white chocolate pudding
  •  1 cup mini chocolate
    chips (divided)


INSTRUCTIONS

  1. Soften cookie dough on the counter to soften (I let mine sit
    about 30-60 minutes). Generously grease 9×13 glass baking dish with butter.
    Preheat oven to 350° F.
  2. When the dough is soft, press into greased baking dish. Bake
    for 20-22 minutes or until golden just around the edges (you want a soft
    cookie, so slightly underbaked is best).
  3. In a large bowl, using an electric mixer beat softened cream
    cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold
    in half of the whipped topping and half of the mini chocolate chips. Spread
    over completely cooled cookie layer and set aside.
  4. Using a large bowl combine chocolate and white chocolate
    puddings with cold milk. Whisk together for 2 minutes until smooth and
    thickened. Spread pudding mixture on top of cream cheese layer.
  5. Top with remaining whipped topping and sprinkle with
    remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight
    until firm.
  6. Serve with a drizzle of chocolate syrup. ENJOY!

NOTES

if you can’t find a 30-ounce tube of refrigerated chocolate
chip cookie dough, just use 2 16.5 ounce tubes. The extra 3 ounces won’t
matter.



This article and recipe adapted from this site

Chicken Pot Pie with Biscuits

Ingredients

  • 3 cups
    cooked shredded chicken
  • 2 10.5oz
    cream of chicken soup
  • 3 cups
    frozen vegetables
  • 2 tsp
    minced garlic
  • 1/2 tsp
    ground black pepper
  • 1 cups
    shredded mild cheddar cheese
  • 1 cup
    shredded mozzarella cheese
  • 16 canned
    biscuits
  • 2 tbsp
    butter melted

Instructions

  1. Preheat
    oven to 375°F.
  2. Spray a
    13×9-inch baking dish with nonstick spray.
  3. In large
    bowl, combine the chicken, cream of chicken soup, frozen vegetables, and
    shredded cheeses.
  4. Mix until
    combined.
  5. Pour the
    mixture into the baking dish.
  6. Now grab
    the can of biscuits.
  7. Cut each
    biscuit into quarters, then place in a large bowl.
  8. Drizzle
    with the melted butter, and toss.
  9. Top the
    chicken mixture with the biscuits.
  10. Bake,
    uncovered, for 20 to 25 minutes.
  11. Let cool
    until it’s safe to eat.
  12. Serve &
    enjoy!

This
article and recipe adapted from this site

Sheet Pan Pancakes

Ingredients
  • 3  cups  all-purpose flour
  • 2 tablespoons  baking powder
  • 2 tablespoons sugar
  • 1/2  teaspoon  salt
  • 2 1/2  cups  milk
  • 2 large eggs
  • 8  tablespoons  unsalted butter , melted
  • 1 cup strawberries , sliced
  • 1 cup blueberries

Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Pre-heat the oven to 425 degrees.
  2. Add the dry ingredients and whisk together, then add the wet and combine fully.
  3. Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
  4. Put the strawberries and blueberries evenly over the batter and bake for 15 minutes until golden brown.

Base Recipe adapted from site

Easy Man-catchin Oven Baked Fried Chicken

Ingredients

  •  1 1/3 cups of flour
  •  1 tbsp garlic powder
  •  2 tbsp seasoning salt
  •  1 tsp paprika
  •  1 tsp pepper
  •  2 large eggs
  •  1/3 cup of margarine ( or butter!! it works!)
  •  8 pieces of your choice of chicken, SKIN ON

Instructions

  1. Whisk together the first five ingredients in a medium sized bowl.
  2. Grease a baking sheet large enough for 8 pieces of chicken and set aside,
  3. Beat the eggs in a small bowl.
  4. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet.
  5. First, dip your chicken into the flour mixture and cover it completely.
  6. Dip it into the egg mixture, then into the flour mixture again for a second coat.
  7. Place on the baking sheet.
  8. Repeat with all chicken pieces.
  9. Place in fridge for half an hour.
  10. Preheat your oven to 400 degrees F.
  11. Melt the margarine ( or butter!) and drizzle evenly over the top of the chicken pieces.
  12. Bake for 30-40 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
  13. Remove and serve!

This article and recipe adapted from this site

Coconut Curry Chicken Meatballs

Ingredients

Meatballs

  • 1/2 cup roughly chopped carrots
  • 1/4 red onion chopped
  • 2 tbsps freeze dried cilantro
  • Juice of 1 lime
  • 2 tbsps basil
  • 1 tbsp coconut aminos or soy sauce if not Whole30
  • 1 tsp ground ginger
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili flakes
  • 1/4 tsp each sea salt and pepper
  • 1 lb ground chicken

Sauce

  • 1 14oz can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic


Instructions

  • Pre-Heat Oven to 400F

Meatballs

  • Place all the ingredients (but the chicken) into a
    high-powered blender or food processor and pulse until chopped.
  • Add the chicken and mix well.
  • Roll into 1 1/2 – 2″ balls and place them on a lined or
    greased pan.
  • Bake for 20 minutes, roll the meatballs over and bake them
    for an additional 15.

Sauce 
  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes,
    stirring constantly.
  3. Putting It Together
  4. Add the meatballs to the sauce, stir them around and simmer
    for 2-3 minutes.
  5. Serve over cauliflower rice.





This Recipe adapted from >>>> Click Here

The Best German Chocolate Cake In All the Land

For the cake:
  • 3/4 cup butter (1 1/2 sticks)
  • 1 1/4 cups dark
    cocoa powder
    http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B001EQ4SHK
  • 1 cup brewed coffee (Or any liquid. I guess some people are
    against adding coffee, but it really just brings out the flavor of the
    chocolate.)
  • 2 cups milk (I used coconut milk)
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 3 eggs, lightly beaten
  • 1 tablespoon vanilla
  • 2 1/4 cups all-purpose flour (or rice flour for gluten free)
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt

  1. Preheat oven to 350ºF. Place a greased circle of parchment
    on the bottom of 3 8-inch pans (or grease them and dust them with cocoa
    powder).
  2. Combine the butter and cocoa and cook on the stove or in the
    microwave until melted. Slowly add the coffee and milk, whisking to combine.
    Add the sugars, eggs, and vanilla and whisk until smooth. 
  3. Combine the flour, baking soda, baking powder, and salt. Add
    to the rest and mix just until combined. Divide evenly between 3 prepared pans.
    Bake for 45 minutes or until toothpick comes out mostly clean. 
  4. Cool before removing from pans (you might want to loosen
    from the edges with a sharp knife). Cool completely before frosting.

For the German chocolate frosting:
  • 1 cup brown sugar
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1/2 cup butter (1 stick)
  • 3 teaspoons vanilla
  • 3 cups Sweetened
    Flaked Coconuthttp://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B001EQ4H1M
  • 1 1/2 cups pecans (lightly toasted in the oven or in a pan
    on the stove)

  1. Combine the sugar, milk, yolks, and butter. Cook on the
    stove, whisking constantly until bubbling and thickened. Add the vanilla,
    coconut, and pecans. Cool before frosting cake. 

For the milk chocolate frosting:
  • 2 cups chopped Milk
    Chocolate or milk chocolate chips
  • 2 sticks butter, softened
  • 5 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 5 cups powdered sugar
  • 3-6 tablespoons milk

  1. Melt the chocolate (I do it in the microwave). If you’re
    using chocolate chips instead of baking chocolate, make sure you turn your
    microwave power way down and stir often.
  2. Beat together the melted chocolate and butter. Add the cocoa
    powder and vanilla. Alternately add the powdered sugar and milk until desired
    consistency is reached.

To assemble cake:
  1. Fill middle layers and top with German chocolate frosting.
    Frost the edges with milk chocolate frosting. 

Base Recipe adapted from this SITE

Chicken Potato Bake



INGREDIENTS

  • 4 potatoes medium-sized, cut into 3/4″ cube (russet,
    white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

INSTRUCTIONS

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic,
    olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9×13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in
    the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a
    little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are
    browned.
  8. Sprinkle the mozzarella cheese over the top, return to the
    oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

This article and recipe adapted from this site

Knock You Naked Red Velvet Cheesecake!

Ingredients
RED VELVET LAYER

  • Butter, for cake pan
  • Flour, for cake pan
  • 1 box red velvet cake mix, plus ingredients called for on
    the box

CHEESECAKE LAYER

  • 2 8-oz. packages cream cheese, softened
  • 2/3 c. sugar
  • 2 large eggs
  • 1/3 c. sour cream
  • 1 tbsp. flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt

WHIPPED LAYER

  • 2 cups heavy cream
  • 4 tbsps powdered sugar
  • 2 tsp vanilla

Instructions
  1. Red Velvet cake layer:
  2. Preheat oven to 350F
  3. flour one springform 9″ cake pan.
  4. Prepare red velvet cake batter according to box directions.
    Pour your batter in the prepared cake pan.
  5. Bake for 30 to 32 minutes.
  6. Let cool slightly in cake pan then remove, use a cake
    leveler to make sure the top is even and flat -set aside.
  7. Make the cheesecake layer:
  8. In a large bowl using a hand mixer or the bowl of a stand
    mixer fitted with the paddle attachment, beat cream cheese and sugar until
    fluffy and combined, 3 minutes.
  9. Add eggs, one a time, until combined.
  10. Add sour cream, flour, vanilla, and salt and beat until
    combined.
  11. Pour filling into a SEPARATE 9′ springform pan, use
    parchment paper to line it then bake until only slightly jiggly in the center,
    about 1 hour.
  12. Let cool slightly, then transfer to the freezer to cool
    completely and firm up before assembling on top of the red velvet cake layer.
    Use a cake leveler again if needed/desired to achieve even layers.



This article and recipe adapted from this site

The Gold Lining Girl

Ingredients

Cookies:

  • 1/2 c. butter softened
  • 3/4 c. white sugar
  • 3/4 c. packed brown sugar
  • 1 c. canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. clove
  • 1 tsp. pumpkin pie spice

Icing:

  • 3 c. powdered sugar
  • 1/2 c. unsalted butter
  • 1/4 c. milk
  • 2 tsp. vanilla
  • Instructions

Cookies:

  1. In a large mixing bowl, cream together the butter and sugars 
  2. Add pumpkin, egg, and vanilla; beat until well-blended.
  3. In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
  4. Add dry ingredients to pumpkin mixture and beat until just combined.
  5. Drop on cookie sheets by tablespoonfuls, and flatten slightly.
  6. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
  7. Remove cookies to a wire rack. Cool completely.

Icing:

  1. Place the powdered sugar in a medium bowl, and set aside.
  2. Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
  3. Remove from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
  4. Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, you just need to reeeeeeally mix it to emulsify it. You can use an electric mixer if preferred. But don’t give up thinking it’s ruined, it just needs to be emulsified, so give it a serious mixing! Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
  5. Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
  6. Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They’ll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!

This article and recipe adapted from this site

Best Chicken Scallopini Recipe

Ingredients

  • 1 to 1 and ½ pounds NatureRaised Farms® Boneless Skinless Chicken Breast Portions
  • 2/3 cup flour
  • 6 tablespoons butter, divided
  • 4 tablespoons olive oil
  • 2 cloves of garlic, minced
  • ½ pound fresh mushrooms, sliced
  • 3 tablespoons fresh lemon juice
  • ½ cup chicken broth
  • 1/3 cup white wine or additional chicken broth

Instructions

  1. Preheat oven to 325 F. Thaw the chicken breasts portions and pound them to an even 1/2 inch thickness. Sprinkle them with salt and pepper.
  2. Heat 2 tablespoons of the butter and olive oil in a skillet to a medium high heat. Add a clove of minced garlic. Flour the chicken lightly and brown in two batches until golden, about 3 minutes. Between batches, add additional butter, olive oil and garlic clove.
  3. Place the browned chicken in an oven proof casserole dish. Heat the last 2 tablespoons of butter in the same skillet and sauté the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer. Pour the mushrooms and juice over the chicken in the casserole dish. Bake at 325 F. for 30 minutes or until cooked through.

This article and recipe adapted from this site

Luxury Juicy Stove top Chicken Breasts Recipe

Ingredients

  • 3 tablespoons vegetable oil or canola oil, divided
  • 4 (1 pound total) boneless, skinless chicken breasts
  • cooking spray
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked or sweet paprika
  • 2 tablespoons unsalted butter, divided

Instructions

  1. Heat 1-1/2 tablespoons vegetable oil over medium-high heat
    in a large skillet; use a 10-inch or 12-inch skillet. 
  2. Pat dry the chicken breasts with paper towels.
  3. Drizzle just a bit of oil over each chicken breast, or spray
    with cooking oil, and rub it all over.
  4. In a small mixing bowl combine salt, pepper, garlic powder,
    onion powder, basil, and paprika. 
  5. Season both sides of each chicken breast with the prepared
    seasoning; rub it all around. 
  6. Add 2 chicken breasts to the hot skillet. 
  7. Cook chicken breasts for 5 to 7 minutes without moving them
    around.
  8. Flip both chicken breasts over, add 1 tablespoon of butter
    to the skillet; swirl butter around and continue to cook the chicken for 7 more
    minutes, or until internal temperature reaches 165F. Cooking time will always
    depend on the thickness of the chicken breasts. 
  9. Remove chicken breasts from skillet; set aside and keep
    covered. 
  10. Repeat the same method with the remaining 2 chicken breasts.
  11. When finished, transfer chicken to a cutting board; let rest
    for 5 minutes, then slice and serve.





This Recipe adapted from >>>> Click Here

Crockpot Chicken Gnocchi soup

INGREDIENTS

  • 1 lb. boneless skinless chicken breasts
  • 2 cups mirepoix (just a simple mixture of chopped onions,
    celery, and carrots)
  • 1–2 teaspoons dried basil
  • 1–2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 12 ounce cans evaporated milk
  • 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
  • 6 slices bacon
  • 2–3 cloves garlic, minced
  • 5 ounces fresh baby spinach

INSTRUCTIONS

  1. Place the chicken, mirepoix, basil, Italian seasoning,
    poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook
    on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the
    crockpot.
  2. Add the cornstarch mixture, evaporated milk, and gnocchi.
    Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has
    thickened and the gnocchi has softened.
  3. While the soup is thickening, cut the bacon into small
    pieces and fry until crispy. Drain on paper towels and wipe most of the bacon
    grease out of the pan, leaving just a little bit for the spinach/garlic. Add
    the garlic and saute for one minute. Add the spinach and stir until wilted.
    Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  4. Add any additional liquid as needed (I added about a cup of
    water once it started to thicken) and season again with salt and pepper as
    needed.





This Recipe adapted from >>>> Click Here

Spinach Stuffed Chicken Breast



Ingredient

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

Instructions

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

This article and recipe adapted from this site

Easy Moist Lemon Bundt Cake Recipe



INGREDIENTS


LEMON BUNDT CAKE

  • 1 (15.25 oz) pkg. Lemon Cake Mix (Preferably Betty Crocker)
  • 1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
  • 1 Cup Sour Cream
  • 1 Cup Vegetable Oil
  • 4 Large Eggs
  • 1/2 Cup Water

LEMON CREAM CHEESE ICING

  • 2 oz Cream Cheese (softened)
  • 1 Tbs. Butter (softened)
  • 2 Cups Powdered Sugar
  • 2 Tbs. Fresh Lemon Juice
  • 1 Tbs. Milk
  • Yellow Food Coloring

Lemon Glaze

  • 1/4 Cup Powdered Sugar
  • 2 Tbs. Fresh Lemon Juice
  • White Chocolate
  • 6 oz White Chocolate Chips

INSTRUCTIONS


LEMON BUNDT CAKE

  1. Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it
    is well greased.  (See my post for this
    recipe for a great tip on how to do this).
  2. In a mixing bowl, whisk together the cake mix and the
    pudding mix.
  3. Add the sour cream, veg. oil, eggs and water.  Mix well. 
    Pour into the prepared bundt pan.
  4. Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before
    turning out onto a cooling rack.  Cool
    cake completely.

LEMON CREAM CHEESE ICING

  1. Beat the cream cheese and butter until well combined.
  2. Beat in the powdered sugar.
  3. Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would
    like the icing a little thinner then add a little more milk.  If you would like the icing to have a nice
    yellow tint, add a couple drops of yellow food coloring to it.  Drizzle over the completely cooled bundt
    cake.

Lemon Glaze

  1. Whisk the ingredients for the glaze together and drizzle it
    over the bundt cake.

White Chocolate

  1.  

    Melt the white chocolate chips and drizzle over the bundt
    cake.  I find it is easiest for me to
    melt the white chocolate and quickly put it in a disposable frosting bag to
    drizzle it the way I want.

This article and recipe adapted from this site

Best Chicken Bake Recipe

Ingredients

  • 1 lb
    chicken breasts, boneless/diced
  • 3/4 cup
    mayonnaise or Greek yogurt
  • 1 cup
    Parmesan cheese, shredded
  • 1/2 tsp
    seasoned salt
  • 1/2 tsp
    ground black pepper
  • 4 garlic
    cloves, minced
  • 1/2 tsp red
    pepper flakes
  • 1/2 cup
    Italian bread crumbs

Instructions

  1. Grease a 9
    x 13 baking pan and place diced chicken on the bottom.
  2. In a small
    bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt,
    pepper, garlic, and red pepper flakes.
  3. Spread
    mixture evenly on top of chicken.
  4. Sprinkle
    bread crumbs on top of mayonnaise mixture.
  5. Place pan
    in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until
    chicken is cooked through.

This article and recipe adapted from this site

No-bake Mini Pumpkin Cheesecakes

INGREDIENTS

For the crust

  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the filling

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping*, plus extra for garnish if desired (*If you prefer, you can use 4 to 5 cups of real whipped cream)

INSTRUCTIONS

  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

This article and recipe adapted from this site

Curry Chicken A La tom

Curry Chicken alla Tom

  • 1 chicken, about 3-4 pounds cut up into small pieces (or
    just chicken legs, chicken thighs, or even chicken breast)
  • 2 rounded tablespoons Trinidadian curry powder
  • 2 teaspoons turmeric powder
  • 6-8 sprigs of cilantro
  • 8 cloves garlic
  • 2-3 scallions, or you can use half of an onion
  • 1 tomato
  • ½ scotch bonnet pepper, or you can substitute 1 jalapeno
    pepper or ½ teaspoon cracked black pepper (adjust to taste)
  • 1 teaspoon yellow mustard (use any type)
  • 2 teaspoons salt (adjust to taste, but make sure the chicken
    is seasoned well)
  • ½ medium onion
  • 4 tablespoons vegetable oil
  • 1 whole lime, used to wash the chicken

  1. Cut chicken into small pieces (if you don’t mind larger
    pieces, you could leave a leg or a thigh as one piece). The size is really not
    critical—it is just a matter of how your family prefers to eat chicken. 
  2. Remove all skin and fat, wash under running water. Squeeze a
    fresh lime onto the chicken and stir it around for a while in a bowl, allowing the
    lime to cover all the chicken parts. Then let it sit for about 3 minutes before
    rinsing thoroughly. Drain all the water out. Pat the chicken dry. 
  3. In a small chopper, place cilantro, garlic, scallions (or
    half an onion), pepper (adjust according to your tolerance for heat), and
    tomato. Chop thoroughly. Add these to the chicken along with the mustard, salt
    and black pepper. Mix thoroughly and allow the chicken to marinate in the
    seasonings for at least 2 hours. 
  4. After the chicken has marinated, mix curry powder and
    turmeric in a small bowl with 3/4 cup water until completely dissolved. 
  5. In a skillet large enough to contain all the chicken without
    crowding, heat oil. Pour the curry slurry into the oil. This is not the time to
    attend to anything else. You want to keep stirring the curry slurry and
    allowing it to cook without burning for about 4-5 minutes on medium low heat.
    Keep scraping the bottom so nothing sticks. If the curry mixture burns, it will
    taste bitter. If the curry mixture seems to be getting too dry, add
    tablespoonfuls of water as needed. 
  6. Eventually you would see the oil bubbling through the curry
    mixture, and the curry will have become a thick paste. This is time to add the
    rest of the onions (sliced). Allow the onions to soften, then add the chicken.
    Turn the heat up a bit, and stir the chicken around to coat all the pieces with
    the curry mixture. 
  7. Cook half-covered for about 5 minutes, then stir everything
    in the pot, checking for burning. We need to allow the initial moisture to burn
    off. If the chicken seems to be burning, turn down the heat and add 2 cups of
    water, mix together and allow to cook. Once the mixture is bubbling, turn heat
    down a bit, cover and cook for another 10 minutes, checking and stirring
    regularly every 3-5 minutes. After that time, check again. Taste for salt and
    pepper, adjust to taste. 
  8. Allow chicken to finish cooking. Add water, if necessary, to
    create a little sauce. The amount of sauce should come up to about a third of
    the height of the chicken. 
  9. Serve over jasmine rice. To eat it the traditional Trini
    way, grab pieces of chicken with your fingers and enjoy.



This Recipe adapted from >>>> Click Here

Indian Spiced Chicken Stew

Ingredients

  • 3 Tbsp vegetable oil
  • 3 large skin-on/bone-in chicken breasts (or can use
    boneless)
  • Kosher salt and freshly ground pepper
  • 1 small onion finely chopped
  • 4 cloves garlic chopped
  • 1 Tbsp finely grated ginger
  • 2 Tbsp tomato paste
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 1/2 tsp ground coriander
  • 1/2 – 3/4 tsp cayennne pepper (depending on how spicy like
    it or you can omit)
  • 3 cups low-sodium chicken broth (plus a bit more thinning,
    if necessary)
  • 3/4 cup tomato purée
  • 1/2 cup heavy cream (can use a lighter cream)
  • 1/2 pound small Yukon Gold potatoes,sliced 1/4″ thick
    (or small fingerlings, sliced in half lengthwise)


Instructions

  1. Heat vegetable oil in a large Dutch oven over medium heat.
    Season chicken with salt and pepper and place skin side down in to the pan.
    Cook until golden brown without turning, about 8–10 minutes. Transfer chicken
    to a plate.
  2. To the same pot, add onion, garlic, and ginger to pot and
    cook, stirring occasionally, until onion is very soft and golden brown, about
    8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander,
    cayenne and cook, stirring often, until tomato paste is beginning to darken,
    about 4 minutes.
  3. Add chicken pieces, chicken broth, tomato purée, and cream
    to pot. Season with salt and pepper and bring to a boil. Reduce heat and
    simmer, partially covered, until chicken is almost falling off the bone and
    liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken,
    remove chicken to a plate and carefully remove chicken from the bone and
    discard skin and bones. Cut or pull chicken into bite-sized pieces. Return
    chicken pieces to the pot.
  4. Add potatoes to the pot and cook, partially covered, until
    potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir
    every so often to ensure the sauce hasn’t thickened to much and potatoes aren’t
    sticking to the bottom of the pot. If sauce is too thick, thin with a bit more
    chicken stock.
  5. To serve, spoon stew into a shallow bowl and place a large
    dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro
    or parsley and serve with naan bread on the side. Alternately, spoon stew over
    some warm basmati rice.



This Recipe adapted from >>>> Click Here

Chocolate Peanut butter Heaven



Ingredients

  • 3 3.5 oz pkgs instant chocolate pudding dark or milk
    chocolate
  • 4 c milk
  • 5 1/2 c cornflakes slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs pkgs cream cheese softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips optional, for serving

Instructions

  1. Combine the milk and pudding mix with an electric mixer.
    Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  2. For the bottom layer, mix the cornflakes and peanut butter
    until combined (the best way to do this is with your hands; it’s messy, but
    effective). Spread the cornflake/pb mixture into the bottom of a 13×9 baking
    dish until evenly coated. Place into the freezer for 30 minutes to allow it to
    harden.
  3. While the pb mixture is setting, combine the softened cream
    cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth.
  4. Remove the pan from the freezer and spread the cream cheese
    mixture over the bottom layer. Return to the freezer for 30 more minutes to
    set.
  5. After the cream cheese layer has firmed a little, spread on
    the chocolate pudding. Refrigerate until ready to serve.
  6. Just before serving, spread on the additional 2 cups cool
    whip and top with mini chocolate chips.

Read Full Recipe —> Click Here

Crispy Sesame Chicken



Ingredients


Sesame Chicken Sauce Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon corn starch
  • 1/3 cup water
  • 2 teaspoons sesame oil
  • 1/2 tablespoon sesame seeds

Tempura Batter:

  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 2 egg whites
  • 1/2 cup cold seltzer water

Chicken:
  • 1 lb chicken thighs boneless and
    skinless cut into 1? chunks
  • 2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon minced garlic
  • vegetable oil for deep frying

Instructions

   Note: click on times in the
instructions to start a kitchen timer while cooking.
  1. To make the sauce mix all the
    ingredients together and to prepare the batter, add the ingredients together
    until just combined. 
  2. Add the chicken pieces to the
    batter and coat while heating 3 inches of oil to 350 degrees and add the
    chicken to the oil in batches frying until golden brown. 
  3. In a large wok or skillet add the
    sesame oil to the frying pan and add the garlic and red pepper flakes and cook
    for 30 seconds. 
  4. Add in the sauce and the chicken
    and coat quickly and serve immediately, garnished with sesame seeds.

This article and recipe adapted from this site

Milk Bread



Ingredients

  • 2/1 cup plus 1 tbsp milk 3 cup heavy cream
  • 1 cup plus 1 tbsp milk
  • 1 large egg
  • 1/3 cup sugar
  • 4 cups all purpose flour
  • 1 tbsp active dry yeast
  • 1 and 1/2 tsp salt


FOR THE EGG WASH
  • 1 egg
  • 1 tbsp milk


FOR THE SUGAR GLAZE
  • 3 tsp sugar
  • 2 tsp water


Instructions

  1. Combine milk and cream in a large microwaveable bowl and
    heat in the microwave for 30 seconds at a time until it reaches 115 F. In the
    bowl of a stand mixer, add the ingredients in the following order : cream and
    milk mixture, egg, sugar, flour, yeast and salt. Attach the dough hook and run
    the mixer, starting on low just to initially wet the dry ingredients.
  2. Turn speed to medium and run the mixer for 15 more minutes.
    Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes into
    the mixing, you will see the dough starting to gather into the center and
    attaching itself into the dough hook. If your dough looks like it is not coming
    together at this point, sprinkle a little amount of flour (about half a
    teaspoon at a time) into the bowl and continue mixing. You can add up to two
    tablespoon of flour and you should soon see the dough starting to gather in the
    center of the bowl. As you approach the 15 minutes mark, you should hear the
    dough slapping the sides of the bowl as it clings to the dough hook. This is a
    good sign that your dough is ready for proofing.
  3. Gather the dough into a ball, sprinkle a little bit of flour
    into a bowl and place the ball of dough inside it. Cover the bowl with kitchen
    towel and set it on a warm place for one hour to one hour and a half, until
    size of the dough is doubled. Meanwhile, Grease two 9 inch round cake pans.
    After the dough has risen, return it into the mixer with the dough hook and mix
    on medium for 5 more minutes.
  4. Divide the dough into 16 equal portions. I usually cut the
    dough in half, then cut each portions in half again, and so on until I yield 16
    equal pieces. Roll each portion into a log of about 8-10 inches in size, then
    twist each log into a coil. Tuck the ends underneath. Place each assembled
    dough inside the round pans, giving about an inch of space between each roll.
    Each cake pan should have 8 rolls each. Cover the roll loosely with plastic
    wrap and let rise again until double in size, about an hour or so.
  5. Preheat oven to 350 F. Make the egg wash by lightly beating
    one egg with 1 tablespoon of milk. Brush the surface of the rolls with the egg
    wash without letting the fluid drip to the sides. Bake in a 350 F oven for
    23-25 minutes or until rolls are deeply golden on top. A thermometer should
    read 200 F. Once it reaches that mark, the bread is done. Do not over bake. You
    can add glaze on top of the bread if you desire. Mix three teaspoons of sugar
    with two teaspoons hot water, stir it until the sugar is dissolved and brush
    over the bread.

Base Recipe adapted from this SITE

Pumpkin Blossom Cookies

Ingredients

  •  1 egg
  •  1 stick butter (1/2 cup) melted
  •  1 package spice cake mix, 15.25 oz
  •  4 oz cream cheese, room temperature
  •  sugar (for rolling cookies in)
  •  Pumpkin Spice Hershey’s Kisses
  •  Broken pretzels

GREEN BUTTERCREAM (SMALL BATCH)

  •  2 tbsp butter
  •  1/4 cup powdered sugar
  •  kelly green food coloring

NOTE

  •  This recipe was created in 2017, as of 2019 Hershey’s discontinued the pumpkin spice kisses. You could replace the kiss with a candy corn pumpkin or pipe a dollop of orange frosting in the middle of the cookie for the pumpkin.

Instructions

  1. Unwrap the pumpkin spice hershey’s kisses. Cut the pointy tops of the kisses. Place the kisses in the freezer. This helps them maintain their shape once added to the hot cookies.
  2. Prepare the cookie dough. In a mixing bowl combine the egg, butter, and spice cake mix, beat with an electric mixer until combined. Beat in the cream cheese. Refrigerate the dough for 30 minutes.
  3. Meanwhile, make the buttercream. In a small mixing bowl, beat the butter until smooth. Add in the powdered sugar and kelly green food coloring, beat until combined. Transfer the buttercream to a piping bag fit with a small round piping tip.
  4. Preheat the oven to 350º F. Form the dough into balls, using a cookie scoop or similar. Roll the dough balls into a bowl of sugar, place on a silicone lined baking sheet, slightly flatten the tops of the balls and bake for 8 minutes.
  5. Remove the pan from the oven and allow the cookies to cool for 2 minutes, then put the frozen kisses on the cookies, pressing them in slightly. Pipe on the green buttercream leaves/vines and a broken pretzel for the stem. DO NOT MOVE THE COOKIES until the kisses are completely hardened.

Notes

  1. This recipe was created in 2017, as of 2019 Hershey’s discontinued the pumpkin spice kisses. You could replace the kiss with a candy corn pumpkin or pipe a dollop of orange frosting in the middle of the cookie for the pumpkin.

This article and recipe adapted from this site

Easy Chicken, Spinach and Artichoke Lasagna

INGREDIENTS

  • 1 lb. lasagna noodles
  • 3 tbsp. butter
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 3 c. milk (preferably whole or 2%)
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 2 c. shredded rotisserie chicken
  • 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 (15-oz.) can artichoke hearts, drained and chopped
  • 2 (15-oz.) containers part-skim ricotta
  • 4 c. shredded mozzarella

DIRECTIONS

  1. Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined.
  3. Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
  4. Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
  5. Let cool for 15 minutes before slicing and serving.

This article and recipe adapted from this site

Crispy Hawaiian Garlic Chicken



Ingredients

  • 1 1/2 pound chicken thighs boneless and skinless
  • 1 jalapeno sliced (optional)
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon coarse ground black pepper
  • oil for frying
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1/2 teaspoon ground ginger
  • 2 tablespoons garlic minced


Instructions

  1. Note: click on times in the instructions to start a kitchen
    timer while cooking. 
  2. Cut the chicken into 1 inch pieces and season with salt and
    pepper.
  3. Slice the jalapeno into 1/4 thick slices [if using].
  4. Heat oil on high heat, to 350 degrees.
  5. In a bowl, mix the salt, flour and cornstarch and coat the
    chicken in the mixture. 
  6. Add about 1/4 of the chicken to the oil at a time, frying in
    batches.
  7. Once the chicken is fried add the jalapeños to the oil and
    fry for 30 seconds. 
  8. While the chicken is frying add the rest of the ingredients
    to a saucepan and bring it to a boil, whisking well.
  9. When the mixture reaches a boil, turn off the heat.
  10. Once all the chicken is fried, toss it with the sauce
    mixture.



This Recipe adapted from >>>> Click Here

Ritz Thin Mints



Ingredients

  • 40 Ritz crackers
  • 16 oz chocolate 1 pound or approx 2 1/2 cups
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vegetable oil or coconut oil
  • avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Place chocolate and vegetable oil in a bowl. Place the bowl
    over a pot of gently simmering water (ensuring the bowl doesn’t touch the
    water). Stir gently until melted. Once melted, stir in the extract. 
  2. Dip crackers into the chocolate mixture and allow excess to
    drip off.
  3. Place on a parchment-lined pan and refrigerate until cooled.

Read Full Recipe —> Click Here

Creamy Mushroom Chicken



Ingredients

  • 2 large chicken breasts cut in
    half lengthwise
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 12 ounces mushrooms (I used baby
    bellas) sliced
  • 1 dash Italian seasoning
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste

Instructions

  1. Cut your chicken breasts in half
    lengthwise to make four thinner cutlets. Coat them in flour. 
  2. Add the oil and 1 tablespoon of
    the butter to a skillet over medium-high heat. 
  3. Once the pan’s hot, add the
    chicken. Cook it for 4-5 minutes/side until golden. Once this step is done,
    take the chicken out of the pan and set it aside. 
  4. Chop the mushrooms while cooking
    the chicken. 
  5. Add the remaining butter to the
    pan. Let it melt, then add the mushrooms and Italian seasoning. 
  6. Once the mushrooms start to
    release water, add the garlic to the pan. Continue cooking the mushrooms until
    all the water is cooked off. 
  7. Take the mushrooms out of the pan
    (ok to put them on the same plate as the chicken). 
  8. Add the chicken broth, lemon
    juice, and Dijon mustard to the pan. Give it a good stir until the mustard
    dissolves, and let it reduce for 3-4 minutes. 
  9. Add the cream to the pan, along
    with the chicken and mushrooms. Let the chicken cook for another 5 minutes or
    so until it’s cooked through and the sauce has thickened a bit. Season with
    salt & pepper as needed.

This article and recipe adapted from this site

Butter Pecan Fudge



Ingredients

  • 3/4 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup whipping cream 33-35% MF
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted

Instructions

  1. Preheat the oven to 350F degrees.
  2. Sprinkle the pecans on a cookie sheet and bake in the
    preheated oven for 5-10 minutes. When they’re done, you will be able to smell a
    delicious nutty aroma.
  3. Line an 8×8 inch pan with parchment, or line with aluminum
    foil and grease with butter.
  4. Add the butter, brown sugar, white sugar and whipping cream
    to a medium saucepan. If using a candy thermometer, clip it to the side of the
    bowl.
  5. Melt the ingredients together over medium-low heat.
  6. Once the butter is melted, bring the mixture to a boil. Boil
    for 5 minutes without stirring, or until the candy thermometer reads 235F
    degrees.
  7. Remove from the heat and cool for 10 minutes.
  8. Stir in the salt and vanilla extract.
  9. Stir in the sifted powdered sugar, then fold in the toasted
    walnuts.
  10. Spoon the batter into the lined pan and let set for 2 hours.
  11. Cut into small squares with a sharp knife.

This article and recipe adapted from this site

Luxury Upside Down Strawberry Cake



Ingredients

  • 2 c. fresh strawberries crushed
  • 2 3 oz strawberry Jell-O
  • 3 c. miniature marshmallows
  • 18.25 oz. strawberry cake mix + ingredients to
    prepare cake mix
  • Cool Whip


Instructions

  1. Take your two cups of strawberries and crush them with a
    fork. Pour into a greased 9×13 in cake pan. Sprinkle strawberry
    Jell-O over the top of the strawberries. Then sprinkle the marshmallows over
    the Jell-O.
  2. Prepare cake mix according to package directions. Pour over
    the marshmallows.
  3. Bake at 350 degrees for 40-50 minutes or until cake tests
    done. Let sit for about 15 minutes and then run a knife around the outside of
    the cake. Flip onto a serving tray. Refrigerate.
  4. Serve with Cool Whip. Store leftovers in refrigerator.

Base Recipe adapted from this SITE

The Best Chicken Stew Ever

INGREDIENTS

  • 2 tbsp. butter
  • 2 large carrots, peeled and sliced into coins
  • 1 stalk celery, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 tbsp. all-purpose flour
  • 1 1/2 lb. boneless skinless chicken breasts
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3/4 lb. baby potatoes, quartered
  • 3 c. Swanson Chicken Broth
  • Freshly chopped parsley, for garnish

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
  3. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
  4. Garnish with parsley before serving.

This article and recipe adapted from this site

Keto Chicken Parmesan

Ingredients

  • 2.5 – 3 lb chicken breast
  • 1 egg
  • 1 cup grated parmesan cheese
  • 1/2 tbsp dried minced garlic
  • 1/2 tbsp dried minced onion
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried parsley
  • 1/4 tbsp freshly ground black pepper
  • pinch of salt
  • 1 cup jarred marinara sauce
  • 6 oz shredded mozzarella

Instructions

  1. Preheat oven to 400. Line a large baking sheet with foil and
    spray with cooking spray.
  2. Beat egg in one small wide bowl. In a second bowl combine
    the parmesan cheese with all the spices and mix.
  3. Dip each piece of chicken in the egg and then the cheese,
    coating both sides. Place on prepared baking sheet. Bake for 30 min.
  4. Top each piece with sauce and then shredded mozzarella. Bake
    for another 10-20 min until the chicken is 160 degrees when checked with a meat
    thermometer and the cheese is melted and bubbly.





This Recipe adapted from >>>> Click Here

Bacon Brown Sugar Chicken Tenders



Ingredients

  • 2 chicken breasts boneless skinless
  • 1/2 cup brown sugar
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon ground black pepper
  • 8 strips bacon

Instructions

   Note: click on times in the instructions to start a kitchen
timer while cooking.
  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast into 4 long, thin chicken strips.
  3. In a bowl add the brown sugar, salt and pepper.
  4. Add the chicken tenders and toss in the brown sugar.
  5. Wrap the chicken in a strip of bacon and put into your
    baking dish.
  6. Sprinkle over the remaining brown sugar.
  7. Cook for 20-25 minutes or until bacon is cooked through and
    crisp (as pictured).

Read Full Recipe >>>> Click Here

Chicken Marsala



Chicken:

  • 1/2 cup all-purpose flour ((plain
    flour))
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 large boneless skinless chicken
    breasts, (halved horizontally to make 4 fillets*)
  • 2 tablespoons olive oil, (divided)
  • 4 tablespoons unsalted butter,
    (divided)

Marsala Sauce:

  • 1 tablespoon unsalted butter (as
    needed)
  • 8 ounces (250g) brown or Cremini
    mushrooms, sliced
  • 4-5 cloves garlic, (minced)
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth
    ((or stock))
  • 3/4 cup heavy cream ((thickened
    cream, evaporated milk or half and half may also be used)**)
  • 2 tablespoons fresh chopped
    parsley

  1. Mix the flour, salt, garlic powder
    and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake
    off excess. 
  2. Heat 1 tablespoon oil and 2
    tablespoons butter in a 12-inch pan or skillet over medium-high heat until
    shimmering. Fry 2 of the chicken breasts until golden-brown on both sides
    (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and
    keep warm.
  3. Repeat the same with the remaining
    2 chicken breasts.
  4. In the same pan with remaining pan
    grease leftover from the chicken, melt 1 tablespoon of butter. Add the
    mushrooms and for 2-3 minutes until browned, scraping away at any of the
    leftover chicken bits off the bottom of the pan. 
  5. Add the garlic and cook until
    fragrant, about 1 minute.
  6. Pour in the Marsala and the broth
    and simmer until reduced by half and starting to thicken, (about 10-15
    minutes). 
  7. Pour in the cream and return the
    chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
    Garnish with chopped parsley and serve immediately. (The sauce will continue to
    thicken off the heat.) 
  8. Serve over cooked angel hair pasta
    (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if
    desired.

This article and recipe adapted from this site

How to Make Crepes



Ingredients

  • 4 eggs
  • 1/3 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • dash salt

Instructions

  1. Add all ingredients to a blender and blend until smooth.
    Scrape down the sides of the blender if needed.
  2. Chill the crepe batter for at least 30-60 minutes if
    possible, or up to 1 day.
  3. Heat a large non-stick skillet over medium heat. Grease
    lightly with cooking spray or butter, if needed.
  4. Once the pan is hot, pour about 1/4 cup of batter into the
    hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
  5. Cook for about 30 seconds on each side, flipping once, until
    lightly golden.
  6. Stack cooked crepes on a plate and cover with a towel or
    tinfoil, if desired, to keep them warm.
  7. Add desired toppings or fillings.

This article and recipe adapted from this site

Cream Puffs Recipe



Ingredients

Ingredients for Choux Pastry:
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour measured correctly
  • 4 eggs (large), room temperature

Ingredients for Cream Filling and Garnish:
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla
    extract
  • 28 raspberries optional
  • 1 Tbsp powdered sugar to garnish


Instructions

How to Make Cream Puffs:
  1. Preheat oven to 425˚F. Line a rimmed baking sheet with
    Silpat or parchment paper. 
  2. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8
    Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium
    heat then remove from heat and stir in 1 cup flour all at once with a wooden
    spoon.
  3. One flour is incorporated, place back over medium heat
    stirring constantly for 1 1/2 to 2 minutes to release extra moisture and
    partially cook flour. A thin film will form on the bottom of the pan and dough
    will come together into a smooth ball.
  4. Transfer dough to a large mixing bowl and beat using an
    electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4
    eggs, 1 at a time, allowing to fully incorporate between additions. Beat
    another minute until dough is smooth and forms a thick ribbon when pulled up.
  5. Transfer the dough to a piping bag fitted with a 1/2″
    round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them
    1″ apart and avoid making peaks* but if you do get peaks, wet finger tips
    lightly with water and smooth them out.
  6. Bake at 425˚F for 10 minutes in the center of the oven.
    Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until
    golden brown on top. Transfer to wire rack to cool completely.


How to Make Whipped Cream:
  1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp
    sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with
    stiff peaks (2 min). Transfer to a piping bag fitted with a large open star
    tip. 
  2. Once cream puffs are completely cooled, fill them with
    cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by
    pushing the pastry tip into the side and piping until cream pushes back, or
    (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a
    raspberry down into the center if desired, then cover with the tops. Dust with
    powdered sugar and serve.

Base Recipe adapted from this SITE

Ham and Swiss Sliders




Ingredients

  • 1 package Hawaiian Sweet Rolls (12 count)
  • 18 slices of thin deli ham
  • 12 slices Swiss cheese
  • 1 stick butter
  • 1 tbsp yellow mustard
  • 1/2 tbsp Worcesteshire Sauce
  • 1/2 tbsp dried minced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Parmesan cheese (optional)
  • dried parsley (optional)


Instructions


  1.  

    Preheat oven to 350.

  2. Cover 9×13 baking pan with foil. Spray with cooking spray.
  3. Remove rolls from package in one piece.
  4. Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)
  5. Place bottom slab in foiled cover pan.
  6. Layer with half of the ham , then the Swiss cheese, then the rest of the ham.
  7. Add top slab of rolls.
  8. Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.
  9. Cover with foil and let sit for 5-10 minutes.
  10. Bake covered for 20 minutes.
  11. Uncover and cook 5 additional minutes.
  12. (Optional) Sprinkle with Parmesan cheese and parsley.
  13. Slice into individual sliders and serve warm.

This article and recipe adapted from this site

Lemon Lasagna Recipe



Ingredients

  • 14.3 oz package Lemon Oreos – or Golden Oreos about 36
    cookies
  • 6 tbsp unsalted butter melted
  • 8 oz PHILADELPHIA Cream Cheese softened
  • 1/2 cup margarine or butter
  • 1 cup powdered sugar
  • 16 oz cool whip or you can make your own cream
  • 7.8 oz lemon instant pudding
  • 3 cups milk
  • lemons for garnish

Instructions

  1. Begin by crushing your Oreos. For a very fine mixture, place
    Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix
    until it is well combined. 
  2. Press into the bottom of a 9×13 pan, spreading out to cover
    the entire bottom of the pan. 
  3. In a medium bowl, blend cream cheese, margarine/butter,
    powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon
    Oreo Crust. 
  4. In another bowl, make the pudding by adding your milk and
    instant pudding to your bowl. Whisk together until pudding thickens. Pour over
    the cream cheese layer. Refrigerate for at least 5 minutes. 
  5. Top off with the rest of your Cool Whip.
  6. Refrigerate at least 1 hour before serving. Add lemon slices
    and ENJOY!

Read Full Recipe >>>> Click Here

Cheesy Chicken Noodle Casserole



Ingredients

  • 12 ounces egg noodles , cooked al dente
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 4 cups low-sodium chicken broth
  • 24 ounces cottage cheese , small curd
  • 1 large egg , beaten
  • 2 cups shredded mozzarella cheese , divided
  • 3/4 cup freshly grated parmesan cheese , divided
  • 4 cups cooked chicken , chopped
  • fresh parsley leaves for garnish, optional

Instructions

  1. Cook egg noodles in a large pot of boiling water, just until
    al dente, or even 1-2 minutes less. (The noodles will continue to cook when
    they are baked.)
  2. Melt butter in a large saucepan over medium to medium high
    heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for
    1-2 minutes.
  3. Slowly whisk in chicken broth, about a cup at a time, until
    mixture is thickened, about 5-10 minutes.
  4. Remove from heat.
  5. Preheat oven to 350 degrees F.
  6. In a large mixing bowl stir together cottage cheese, egg, 1
    cup of mozzarella cheese, and 1/2 cup parmesan cheese. Add mixture from the
    stovetop.
  7. Fold in cooked chicken and noodles. Taste and add additional
    salt, pepper or dried basil, if needed.
  8. Pour mixture into a 9×13’’ baking dish. Top with remaining
    mozzarella and parmesan cheese.
  9. Bake, uncovered, for 30-40 minutes or until golden on top
    and bubbly.
  10. Cool for 10-15 minutes before serving.

Read Full Recipe >>>> Click Here

Cranberry Pecan Oatmeal Cookies



Ingredients 
  • 1 cup butter 2 sticks, softened
  • 1 cup brown sugar firmly packed
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 cups uncooked oats
  • 1 cup fresh cranberries chopped into small pieces
  • 1 cup pecans chopped
  • 1 cup white chocolate chips

Instructions 
  1. Preheat oven to 350°
  2. Using a large mixing bowl, add butter and sugars and beat
    until creamy.
  3. Mix in eggs and vanilla. Beat until well combined.
  4. In a separate bowl, whisk flour, baking soda, cinnamon and
    salt.
  5. Add flour mixture to large mixing bowl and mix well.
  6. Stir in oatmeal then gently stir in cranberries, pecans and
    white chocolate chips.
  7. Drop by rounded teaspoon onto ungreased cookie sheet.
  8. Bake for approximately 10-12 minutes or until cookies start
    to brown around the edges.
  9. Once removed from oven, place cookies on a wire rack to
    cool.

Read Full Recipe —> Click Here

Easy General Tso Chicken



Ingredients

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

General Tso Sauce

  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce, low-sodium
    recommended
  • 1 tbsp hoisin sauce
  • 1/3 cup water
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • Serving – optional
  • 2 tsp sesame seeds
  • green onion, minced

Instructions

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

This article and recipe adapted from this site

Blueberry Cheesecake Dessert Recipe



Ingredients

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


Instructions

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

Base Recipe adapted from this SITE

Pumpkin Angel Food Cake



Ingredients


  • 1 pkg One-Step Angel Food Cake + Ingredient to prepare
  • 1 c. canned pumpkin
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/8 tsp ginger


Instructions


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined.
  3. In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake.
  4. Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter. Carefully pour or spoon into an ungreased Angel Food Cake pan.
  5. Place pan in oven on the lowest rack possible. Bake for 38 – 45 minutes or until cake is golden brown and springs back. Immediately invert pan onto a wire rack or place on top of glass pop bottle. Cool for 1 hour. Run knife around sides of cake and remove to a serving plate.
  6. Serve with Cool Whip and cinnamon.

This article and recipe adapted from this site

Easy Simple Summertime Basil Chicken Curry

INGREDIENTS


BASIL COCONUT GINGER-LIME RICE
  • 1 (14 ounce) can coconut milk
  • 1 cup jasmine or basmati rice
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced + zest

CURRY

  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken, diced
  • 2 bell peppers chopped
  • 1 zucchini chopped
  • 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn)
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic grated or minced
  • 2-3 tablespoon thai red curry paste I use 3
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1/2 cup fresh basil chopped
  • 1 mango diced
  • 1 jalapeño seeded + diced
  • fresh naan and goat cheese, for serving

INSTRUCTIONS


RICE

1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest.

CURRY

1. Heat a little olive oil in a large skillet over high heat. Add the chicken and cook until browned and cooked through, about 5-10 minutes.

2. Add another drizzle of olive oil to the skillet. Add the peppers, zucchini, corn, ginger and garlic. Cook the veggies 5 minutes or until they just begin to soften.

3. Add the coconut milk, curry paste, and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.

4. In a small bowl toss together the mango and jalapeño.

5. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!


This article and recipe adapted from this site

Chocolate Peanut butter Heaven



Ingredients

  • 3 3.5 oz pkgs instant chocolate pudding, dark or milk
    chocolate
  • 4 c milk
  • 5 1/2 c cornflakes, slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs pkgs cream cheese, softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips, optional, for serving

Instructions 
  1. Combine the milk and pudding mix with an electric mixer.
    Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  2. For the bottom layer, mix the cornflakes and peanut butter
    until combined (the best way to do this is with your hands; it’s messy, but
    effective). Spread the cornflake/pb mixture into the bottom of a 13×9 baking
    dish until evenly coated. Place into the freezer for 30 minutes to allow it to
    harden.
  3. While the pb mixture is setting, combine the softened cream
    cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth.
  4. Remove the pan from the freezer and spread the cream cheese
    mixture over the bottom layer. Return to the freezer for 30 more minutes to
    set.
  5. After the cream cheese layer has firmed a little, spread on
    the chocolate pudding. Refrigerate until ready to serve.
  6. Just before serving, spread on the additional 2 cups cool
    whip and top with mini chocolate chips.

Read Full Recipe >>>> Click Here

Quick and Easy Chicken and Zoodles



Ingredients

  • 1 lb. chicken breast 
    thinly sliced
  • 3 tbsp. olive oil
  • 2 lbs. spiralized zucchini 3 medium zucchinis
  • 2 tbsp. butter
  • 2 garlic cloves finely chopped
  • 1 tsp. paprika
  • 1/4 tsp. red pepper flakes optional
  • Salt and pepper to taste

Instructions 
  1. Place the chicken into a medium bowl. Add the paprika, salt,
    pepper, and olive oil. Mix well.
  2. Heat up a large non-stick skillet over medium heat. Add the
    chicken and cook for about 4 minutes on each side, or until cooked through.
    Remove from the skillet and keep warm.
  3. To the same skillet, add the butter, garlic, and zucchini
    noodles. Season them with salt and red pepper flakes. Let them cook for 3-4
    minutes, or until they start to soften, stirring occasionally.
  4. Remove the skillet from the heat. Slice the chicken and
    place on top of the zoodles. Serve immediately.

Read Full Recipe >>>> Click Here

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

Luxury Luscious Lemon Delight



Ingredients


Pecan Crust

  • 1 cup flour
  • 1/2 cup ground or finely chopped pecans
  • 1/4 cup butter melted

Lemon Delight Layers:

  • 8 oz. cream cheese
  • 2½ Cups thawed Cool Whip link to homemade Cool Whip recipe
    below
  • 2   small pkgs instant
    lemon pudding approx 99 grams each
  • 1 tbsp lemon juice optional for extra tartness
  • 3 cups milk
  • 1 cup icing sugar aka powdered sugar or confectioners sugar
  • 3 tbsp finely chopped pecans for topping

Instructions


Crust

  1. Combine flour, chopped pecans and melted butter.
  2. Make sure your pecans are either ground or chopped very
    finely so crust holds together nicely.
  3. Stir together until well-blended and crumbly.
  4. Press into a 9 x 13 baking dish.
  5. Bake at 350ºF for 15 minutes and let cool completely
  6. Cream Cheese and Layer:
  7. With electric beaters, mix the cream cheese and icing sugar
    until smooth and creamy.
  8. Fold in 1 cup of Cool Whip and spread this mixture over
    crust, working slowly if crust crumbles easily.

Lemon Pudding Layer:

  1. Whisk together the pudding packets and milk.
  2. Add lemon juice and continue to stir until thick.
  3. Spread pudding mixture over cream cheese layer.

Cool Whip Layer:

  1. Spoon remaining Cool Whip over the pudding layer
  2. Sprinkle a with finely chopped pecans.
  3. Refrigerate for 4 hours before serving.

This article and recipe adapted from this site

No-bake Chocolate Eclair Dessert



INGREDIENTS:

Filling:
  • 2 (3.5 oz.) boxes vanilla instant pudding**
  • 3 c. milk
  • 1 (8 oz.) container Cool Whip non-dairy whipped topping {or
    3 c. homemade whipped cream
  • 1 (14.4 oz) box graham crackers


Topping:
  • 1/3 c. unsweetened cocoa powder
  • 1 c. granulated sugar
  • 1/4 c. milk
  • 1/2 c. butter {1 stick
  • 1 tsp. vanilla extract


INSTRUCTIONS:

  1. FOR THE FILLING: Combine dry pudding mix and 3 cups
    milk; beat until well mixed. Stir in Cool Whip.
  2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the
    graham crackers. Repeat with another layer of graham crackers and pudding; then
    top with a final layer of graham crackers.
  3. FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling
    boil; boil about 1 minute, stirring very frequently. Remove from heat and cool
    one minute. Add butter and vanilla; stir until butter is melted.
  4. Pour chocolate topping over the top layer of graham
    crackers. Spread evenly to completely cover graham crackers.
  5. Refrigerate over night.


Base Recipe adapted from this SITE

Pumpkin Snickerdoodles



Ingredients


  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 1 cup butter 2 sticks
  • 3/4 cups granulated sugar
  • 1 cup firmly packed brown sugar light or dark
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla


Topping

  • 6 tablespoons sugar
  • 1 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice


Instructions


  1. For the dough:. In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
  2. In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
  3. Stir in the dry ingredients. Stir until just combined.
  4. Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.
  5. When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon, pumpkin pie spice and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
  6. Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
  7. Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

This article and recipe adapted from this site

The Most Amazing Apple Crisp Dessert

Ingredients

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

  • 3-4 large Granny Smith apples , peeled and thinly sliced
  • 3 Tablespoons butter , melted
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon lemon juice
  • 3 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • dash of salt

For serving (optional)

  • vanilla Ice Cream
  • Homemade Caramel Sauce

Instructions

  1. Preheat oven to 375 degrees F.

For the topping:

  1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

  1. (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!)
  2. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
  3. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer.
  4. Sprinkle crumb topping evenly over the apples.
  5. Bake for 30-35 minutes or until golden brown and top is set.
  6. Remove from oven and allow to cool for at least 10 minutes before serving.
  7. Serve with Vanilla Ice Cream and Homemade Caramel Sauce
  8. or try Caramel Pecan Apple Crisp!

This article and recipe adapted from this site

Cinnamon Sugar Blondies



INGREDIENTS

  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • Pinch of salt
  • 5 teaspoons sugar
  • 1 teaspoon cinnamon

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line an 8×8 baking dish with
    parchment.
  2. Add the butter and brown sugar to a medium mixing bowl and
    stir to combine.
  3. Stir in the egg and vanilla.
  4. Stir in the flour and salt until well combined.
  5. Spread into the prepared pan. Combine sugar and cinnamon and
    sprinkle over the batter.
  6. Bake for 22 minutes or until a tester comes out mostly
    clean.
  7. Cool before cutting.

Read Full Recipe >>>> Click Here

Crispy Honey Chicken



Ingredients


Honey Sauce 
  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Chicken

  • 3 large chicken breasts (about 1 1/2 lbs, cut into large
    bite-sized pieces)
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • canola oil or vegetable oil (about 2″-3″ of oil in
    a skillet pan with sides)

Instructions 
  1. Pour about 2″-3″ of canola or vegetable oil into a
    large frying pan with high sides. Turn the burner to medium-high heat and let
    the oil get hot while you prepare the sauce and other ingredients. 

Make the Honey Sauce

  1. In a saucepan over medium heat, add the honey, soy sauce,
    water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and
    bring to a boil.
  2. In a separate bowl stir together the cornstarch and water.
    Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while
    whisking. Bring back to a boil and then turn the heat down to low and let simmer
    for 10 minutes.
  3. ** If the sauce seems to be getting too thick (while you’re
    frying the chicken) then add water, a tablespoon at a time, to thin it out. You
    don’t want the sauce too thin as it is supposed to be a thicker sauce.
  4. ** The sauce is just fine simmering on the stove top while
    you’re frying the chicken batches. 

Crispy Chicken

  1. Add flour, chili powder, cumin, coriander, and onion powder
    into a bowl. Stir with a fork to combine. In a sperate bowl, add the
    buttermilk. 
  2. Two pieces of chicken at a time, once in each hand
    (fingers), dip the chicken in the flour, then into the buttermilk and then back
    into the flour. Place the coated chicken in the hot oil and cook for about 5-7
    minutes, turning the chicken as needed. The chicken needs to be cooked through
    and up to temperature, 165 degrees. 
  3. Place the cooked chicken on a paper towel lined plate.
  4. Continue cooking the remaining chicken in batches until
    done.
  5. Combine all the cooked chicken into a large mixing bowl.
    Pour the hot honey sauce over and gently mix together until all chicken pieces
    are coated.
  6. Serve with cooked rice and sliced green onions.

Read Full Recipe >>>> Click Here

Peanut butter No Bake Cookies!



Ingredients
  • 1/2 Cup Peanut Butter
  • 1/2 cup butter
  • 2 cups of granulated sugar
  • 1/2 cup cold milk
  • 3 1/2 cups quick cooking oats
  • 1 tablespoon vanilla extract

Instructions
  1. Add your butter, sugar and milk to a heavy bottomed pot,
    bring to a rolling boil and boil for 1 minute while stirring.
  2. Take your pot off the heat and mix in your peanut butter,
    vanilla and oats.
  3. Use a spoon to scoop and drop your cookie mixture onto a
    piece of parchment paper and let cool until firm.
  4. ENJOY!


Read Full Recipe —> Click Here

Bang Bang Chicken


INGREDIENTS:
  • 1/2 cup vegetable oil, or more, as
    needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground
    black pepper, to taste
  • 1 pound boneless, skinless chicken
    breasts, cut into 1-inch chunks
  • 1 cup Panko*

FOR THE SAUCE

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

  1. To make the sauce, whisk together
    mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set
    aside.
  2. Heat vegetable oil in a large skillet
    over medium high heat.
  3. In a large bowl, whisk together
    buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  4. Working one at a time, dip chicken
    into buttermilk mixture, then dredge in Panko, pressing to coat.
  5. Working in batches, add chicken to
    the skillet and cook until evenly golden and crispy, about 2-3 minutes.
    Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with
    sweet chili sauce.

This article and recipe adapted from this site

Dilly-ranch Cheez Its

Ingredients

  • 1 box Cheez Its (just the plain, regular, original ones!)
  • 1/8 cup Canola Oil
  • 1/2 package Ranch Seasoning
  • 1 tablespoon Minced Fresh Dill

Instructions

  1. Dump cheez it crackers into a large bowl
  2. Pour oil over top, and gently stir, until all crackers are
    coated
  3. Sprinkle ranch seasoning and dill over top, and gently stir
    again
  4. Pour onto a half sheet pan
  5. Place in a COLD oven
  6. Turn oven to 225*
  7. Set a timer for 10 minutes – stirring at the 4 and 8 minute
    mark
  8. After 10 minutes, remove from oven, and allow to cool

Notes

These cheesy, ranchy, dilly snack crackers don’t last long!
Be sure to store in an airtight container for as long as they’ll last. Dilly
Ranch Cheez Its make a great food gift anytime of the year, but especially at
Christmas!



This article and recipe adapted from this site

Instant Pot Death by Chocolate Cheesecake Recipe



Ingredients


Crust

  • 20 Double Stuffed Oreo Cookies with filling


Filling:

  • 2 packs room temp cream cheese Philadelphia is best
  • ½ cup sour cream
  • 6 tbsp sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 eggs
  • 4 oz semi sweet melted chocolate
  • 1 tsp vanilla


Ganache for topping:

  • ½ cup chocolate chips
  • ½ cup heavy whipping cream


Instructions


Ganache for topping:

  1. ½ cup chocolate chips
  2. ½ cup heavy whipping cream


How Do I Make an Oreo Crust?
  1. Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
  2. Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.
  3. Place in the freezer until the filling is ready.
  4. To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
  5. Add in your sugar and mix until just combined.
  6. Add in sour cream and mix until just combined, being careful not to overmix.
  7. Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
  8. Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
  9. Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
  10. Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
  11. TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
  12. Place your pan in your pot, and place the lid on, and make sure it is sealed.
  13. Place on high pressure for 35 minutes.
  14. After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
  15. Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.
  16. Serve and enjoy!

This article and recipe adapted from this site

Easy Strawberry buttermilk Cake

Ingredients

  • 1 and 1/2 cups or 210 grams all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) or 113 grams unsalted butter, at room temperature
  • 1 cup or 225 grams granulated sugar, plus extra for sprinkling
  • 1 1/2 tsp vanilla extract
  • 3 large eggs (or 2 jumbo eggs)
  • 1/4 cup or 60 grams sour cream
  • 1/4 cup or 60 grams buttermilk
  • 14 ounces or 398 grams fresh strawberries, hulled and sliced

Instructions

  1. Set oven to 350F
  2. Lightly spray a 9 or 10 inch spring form pan.
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don’t over mix.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  8. Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
  9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

This article and recipe adapted from this site

Magnolia Table Chocolate Chip Cookes



INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips

INSTRUCTIONS

  1. Arrange a rack in the center of the oven and heat to 350°F.
    Line a baking sheet with parchment paper.
  2. Place the flour, baking soda, and salt together in a medium
    bowl; set aside.
  3. Place the butter and sugar In a stand mixer fitted with the
    paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)
    Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs
    and beat until blended. Add the vanilla and beat until blended.
  4. Turn the mixer off and add the flour mixture. Mix on medium speed
    just until the flour is mixed in, then turn the mixer to high speed for a few
    seconds to pull the dough together; it will be chunky. Add the chocolate chips
    and beat on high speed to thoroughly and quickly mix in the chips, about 5
    seconds.
  5. Drop the dough by large spoonfuls onto the prepared baking
    sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes.
    Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack
    to cool completely. Repeat with the remaining dough.

Read Full Recipe >>>> Click Here

Cream Cheese Apple Cake



Ingredients

  • 3 large apples peeled use firm crisp apples, I used Cameo,
    cored and chopped
  • 1 Tablespoon lemon juice to toss chopped apples with
  • 1 3/4 cup white sugar
  • 1/2 cup butter room temperature
  • 1- 8 ounce pkg cream cheese room temperature
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Topping

  • 1/3 cup light brown sugar
  • 3 teaspoons cinnamon
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Place baking rack in the middle
    of the oven. Grease a 13×9 inch baking pan with shortening.
  2.  Peel, core and chop 3 large firm crisp apples. Toss them
    in 1 tablespoon of lemon juice, set aside.
  3.  In a large bowl, using an electric mixer, beat the 1 3/4
    cup of white sugar, butter, the cream cheese and vanilla until smooth. Add the
    eggs and beat until well combined and creamy.
  4.  Combine the flour,salt and baking powder in a small bowl,
    stir to combine. Add the flour mixture to the creamed mixture, beat with an
    electric mixer until just combined. Add the chopped apples and fold them into
    the batter.
  5.  Pour the apple batter into the prepared 13×9 inch baking
    pan. Leveling the batter out as needed.
  6.  In a small bowl combine the light brown sugar, cinnamon
    and chopped pecans. Sprinkle over the apple batter in pan.
  7.  Bake at 350 degrees for 50 -60 minutes or until the cake
    tests done with a toothpick.

Read Full Recipe —> Click Here

Baked Salsa Chicken



Ingredients

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken
    breasts, pounded to an even thickness
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon chili powder, or to
    taste
  • 1/2 teaspoon paprika, or to taste
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper to
    taste
  • 1-1/2 cups Chunky Salsa <–
    click for Homemade Salsa Recipe (you can also use store-bought Chunky Salsa)
  • 1 cups shredded cheddar cheese, (I
    use a mix of white and yellow cheddar)

Instructions

  1. Preheat oven to 375˚F.
  2. Heat olive oil in a large skillet.
  3. Pound chicken breasts to an even
    thickness and season with cumin, chili powder, paprika, garlic powder, salt,
    and pepper.
  4. Transfer to skillet and cook for 2
    minutes per side, or until just browned.
  5. Spread about 1/2 cup salsa on the
    bottom of a baking dish.
  6. Arrange browned chicken breasts on
    top of salsa and add the remaining salsa over the chicken breasts.
  7. Bake uncovered for 30 minutes, or
    until chicken is done. Use a thermometer to check for doneness – chicken is
    done when internal temperature reaches 165˚F.
  8. Remove from oven and sprinkle with
    cheese.
  9. Bake for 3 to 4 more minutes, or
    until cheese is melted and bubbly. 
  10. Remove from oven and let stand 5
    minutes before serving.

This article and recipe adapted from this site

Hot Chocolate Floats



INGREDIENTS

  • 2 c. whole milk
  • 1/4 c. granulated sugar
  • 2 tbsp. cocoa powder
  • 1 c. chocolate chips
  • 1 tsp. vanilla extract
  • 2 tbsp. hot fudge, for serving
  • Vanilla ice cream, for serving
  • Chocolate shavings, for serving

DIRECTIONS

  1. In a small saucepan over medium heat, bring milk to a
    simmer. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in
    chocolate chips and vanilla and cook, stirring occasionally, until the
    chocolate is melty. Turn off heat.
  2. Pour hot fudge in a small dish. Dip the tops of mugs in hot
    fudge to rim the cup, then pour hot chocolate into each mug. Top with a scoop
    of ice cream and garnish with chocolate shavings.

This article and recipe adapted from this site

Garlic toast Pizzas

Ingredients

  • frozen garlic toast
  • pizza sauce
  • shredded mozzarella cheese
  • toppings of your choice (optional)

Instructions

  1. Bake the garlic toast according to the package directions,
    but pull it out of the oven about 2 minutes before it’s finished.
  2. Top the almost-done garlic toast with pizza sauce, cheese
    and the toppings of your choice (use the sauce very sparingly, otherwise the
    middle can get soggy).
  3. Place back in the oven on the broil setting for 2-4 minutes
    or until the cheese is bubbly and starts to brown.

This article and recipe adapted from this site

Best Rhubarb Breakfast Cake

Ingredients

  • 1/2 cup (116 grams) half and half
  • 1 tsp lemon juice
  • 1 stick (1/2 cup, 113 grams) unsalted butter at room temperature
  • 1 cup (214 grams) granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups (256 grams) all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb

Instructions

  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

This article and recipe adapted from this site

Cosmic Brownies



Ingredients


For the brownies:

  • 10 tablespoons (142 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (67 grams) packed light brown sugar
  • 3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa
    powder, sifted
  • 1/2 teaspoon vanilla extract
  • 2 large eggs plus 1 egg yolk
  • 1 tablespoon corn syrup
  • 2/3 cup (85 grams) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

For the frosting:

  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • 1/2 cup heavy cream
  • Wilton Rainbow Chip Crunch or mini M&M’s, sprinkles, or
    other candy

Directions


To make the brownies:

  1. Preheat the oven to 350°F. Line an 8-by-8-inch baking pan
    with foil and spray with cooking spray.
  2. In a large microwave-safe bowl, melt the butter for about 90
    seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa
    powder. If still very hot, let cool slightly before adding in the vanilla, eggs
    and egg yolk, and corn syrup. Stir until very well combined. Add in the flour,
    cornstarch, and salt and stir until just combined. Pour into the prepared pan
    and bake for 25 minutes. Let cool completely in the pan.

To make the frosting:

  1. Place the cream in a small microwave-safe bowl and microwave
    on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes
    before stirring until smooth. Pour over the cooled brownies and smooth evenly.
    Sprinkle with the Rainbow Crunch Chips. Refrigerate for 1 to 2 hours, or until
    the frosting is set, before cutting.
  2. Brownies can be stored in an airtight container for 3 days
    at room temperature and for 1 week in the fridge. Brownies are best served
    chilled.

Read Full Recipe >>>> Click Here

Crock Pot Nacho Chicken Dip



Ingredients

  • 16 oz can refried beans
  • 12 oz can chicken drained and shredded
  • 16 oz jar chunky salsa
  • 8 oz shredded Mexican-blend cheese
  • tortilla chips 

Instructions

  1. Spray your 4-quart crock pot with cooking spray.
  2. Layer your ingredients in this order: beans, chicken, salsa,
    cheese.
  3. Cover and cook on high for 1 hour or low for 2 hours.
  4. Serve either on top of chips or with chips as a dip.

Read Full Recipe >>>> Click Here

Cannoli Cake Recipe



Ingredients


Cake Batter:

  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon fresh orange zest
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup milk
  • Frosting: (see notes below)
  • 1 tub (10 ounces) ricotta cheese drained overnight if
    needed, (see note below)
  • 1 tub (16 ounces) mascarpone cheese drained if needed
  • 3 cups powdered sugar (possibly more if needed to thicken
    frosting)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 bag (10 ounces) mini chocolate chips divided (if you want
    a lot of chocolate chips on the outside, you may want to have another bag on
    hand)

Instructions

  1. Preheat oven to 375 degrees F. Butter and flour 2 9-inch
    round baking pans (or can substitute 8-inch round baking pans).
  2. Mix together flour, baking powder, and salt in medium mixing
    bowl until well combined.
  3. Beat together butter and granulated sugar in large mixing
    bowl with an electric mixer on medium speed until light and fluffy. Beat in
    eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla
    extract until well combined.
  4. Alternate adding the dry ingredients and milk into the
    butter and sugar mixture, beating after each addition until just combined.
  5. Pour cake batter into prepared pans, spread to form even
    layers. Bake for about 20-25 minutes or until toothpick inserted into middle
    comes out clean. (If using 8 inch pans, baking time will be about 30-35
    minutes.)
  6. Cool cakes slightly then remove from pans and finish cooling
    completely on wire racks. When cakes are completely cool, split each layer in
    half horizontally with a long serrated knife to form 4 layers.
  7. For frosting, beat together ricotta and mascarpone in a
    large mixing bowl with an electric mixer on medium speed until well combined.
    Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt
    until well combined.
  8. To assemble cake, place one layer on cake dish. Top with
    frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top.
    Repeat with remaining layers. Frost outside of cake and add remaining chocolate
    chips to outside of cake or as desired. Use remaining frosting to decorate or
    pipe as desired.

Read Full Recipe —> Click Here

Snickers Rice Krispie Treats



Ingredients

  • 1/4 cup butter
  • 5 cups mini marshmallows
  • 5 1/2 cups rice krispie cereal
  • 1/2 cup salted peanuts
  • 16 oz 1 1/2 11oz bags caramels ( unwrapped)
  • 3 TBS heavy cream
  • 2 cups chocolate chips

Instructions

  1. Melt your butter or margarine over medium low heat in a
    large sauce pan.
  2. Add in marshmallows, and stir together till marshmallows are
    completely melted.
  3. Pour in your rice krispie cereal and stir together till
    cereal is completely coated.
  4. Pour cereal into a 9×13 in pan and press down evenly. (Don’t
    squish too much!)
  5. Sprinkle peanuts evenly over the top of the rice krispie
    treats.
  6. In a medium sized sauce pan combine caramels and heavy cream
    over medium heat.
  7. Stir until caramel is melted and smooth.
  8. Pour caramel evenly over the top of rice krispie treats.
  9. Melt chocolate chips in the microwave in 30 second
    increments (for about 90 seconds total), stirring after each until smooth.
  10. Pour chocolate over the caramel layer and spread evenly.
  11. Let chocolate set completely and cut.

This article and recipe adapted from this site

Slow Cooker-instant Pot Steak Fajitas



INGREDIENTS

  • 2 lbs beef, sliced
  • 1–2 bell peppers, sliced
  • 1 large onion, sliced
  • 15 ounces diced tomatoes
  • 2 tbsp fajita seasoning (see blog post for homemade mix)
  • 1 tbsp oil (for electric pressure cooker)
  • 1/4 cup beef broth or water (for electric pressure cooker)

INSTRUCTIONS

Slow Cooker
  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours, LOW 4-6.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil and beef
    to the pot. Cook 2-4 minutes or until beef is browned. Remove beef.
  2. Add onions & bell peppers. Cook 3-5 minutes or until
    vegetables are soft. Pour in broth or water and deglaze the bottom of the
    pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add beef back to the pot along with diced tomatoes and
    fajita seasoning. Stir to mix well.
  4. Close lid and seal valve. Set high pressure for 9 minutes.
    Quick release the pressure. Stir & serve.





This article and recipe adapted from this site

Peach Dumplings

Ingredients

  • 1 large peach
  • 1 (8-ounce) 8-count tube of refrigerated crescent rolls
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup lemon-lime soda

Instructions

  1. Preheat the oven to 350°F and lightly spray an 8×8-inch glass baking dish with nonstick cooking spray. Peel and slice the peach into eight wedges, discarding the pit.
  2. Open the can of crescent rolls and unroll them. Place one peach slice on the wide end of one crescent and roll it up in the crescent. Place them in the baking dish. Continue with other rolls.
  3. In a small bowl combine the melted butter, sugar, cinnamon, and flour and mix until just combined. Spoon the mixture over each crescent.
  4. Pour the lemon-lime soda into the empty spaces between the dumplings being cautious not to pour it on top of the dumplings. Bake for 35 to 40 minutes or until crescents are golden brown. Serve warm with fresh whipped cream or vanilla ice cream.

This article and recipe adapted from this site

Easy Trisha Yearwood Apple Dumplings

INGREDIENTS

  • 2 Granny Smith apples
  • 1 lemon
  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon vanilla extract
  • 8 canned buttermilk biscuits
  • 4 teaspoons ground cinnamon

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
  3. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
  4. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

This article and recipe adapted from this site

Grilled Hawaiian Teriyaki Chicken



Ingredients

  • 1 1/2 lbs chicken thighs boneless, skinless
  • 1 cup soy sauce
  • 1 cup brown sugar packed
  • 1 cup pinapple juice
  • 4 cloves garlic chopped
  • 1 tbsp ginger fresh, minced

Instructions

  1. Place chicken thighs in gallon-sized Ziploc bag, set aside.
  2. Combine remaining ingredients in medium-sized mixing bowl
    and mix until sugar dissolves.
  3. Pour marinade over chicken, press air out of bag, and seal
    tightly.
  4. Refrigerate overnight (or at least 4 hours).
  5. Heat grill to medium heat.
  6. Remove chicken from bag and set aside. Do NOT discard
    marinade.
  7. In a medium saucepan, bring marinade to a simmer and simmer
    for 5-10 minutes.
  8. Place chicken on grill and brush some of the hot marinade
    over the top (do not place brush back in marinade after brushing the chicken).
  9. Continue to grill chicken until done (165 degrees internal
    temp).
  10. Place cooked chicken in a baking dish and pour remaining hot
    teriyaki marinade over the top.
  11. Serve immediately.

Read Full Recipe >>>> Click Here

no Bake Triple Layer Lemon Pudding Pie



Ingredients

  • 1 ready-to-use graham cracker or shortbread crust
  • 2 boxes (3.4 oz each) lemon instant pudding mix do not
    prepare
  • 2 cups whole milk
  • 1 tablespoon fresh lemon juice about 1 lemon
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  1. Combine lemon instant pudding mix, whole milk, and fresh
    lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2
    minutes).
  2. Spread 1 1/2 cups onto the prepared crust.
  3. Beat the heavy whipping cream and powdered sugar in the bowl
    of a stand mixer, or with a handheld blender, until stiff peaks form. This
    takes about 5 minutes.
  4. Add half of the freshly whipped cream into the remaining
    lemon pudding mix and whisk together until combined. Spread over the lemon
    pudding in the pie crust.
  5. Top the pie with the remaining whipped cream.
  6. Cover with the enclosed lid and let refrigerate for at least
    3-4 hours before serving. For best results make the night before and let it sit
    in the fridge overnight.

Read Full Recipe —> Click Here

Butterfinger Pie

Ingredients

  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 (12.5-ounce) bag fun-sized butterfinger bars, crushed
    (reserve 2 bars to sprinkle on top)
  • 1 (8-ounce) container Cool Whip, thawed
  • 1 store-bought oreo or chocolate graham cracker crust

Instructions

  1. Beat cream cheese and peanut butter with an electric mixer
    until smooth.
  2. Mix in vanilla.
  3. Beat in powdered sugar until smooth.
  4. Fold in crushed butterfingers.
  5. Fold in Cool Whip.
  6. Spread filling in crust. Sprinkle reserved butterfingers on
    top.
  7. Refrigerate at least 4 hours before serving.



Read Full Recipe —> Click Here

Rustic French Apple Tart



INGREDIENTS


FOR THE CRUST

  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut
    into 1/2-inch pieces
  • 1/4 cup very cold water

FOR THE FILLING

  • 1-3/4 lbs baking apples (3 large)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

  • 1 tablespoon all purpose flour
  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam, optional for glaze

INSTRUCTIONS

  1. Make the crust: Line a baking sheet with parchment paper. In
    a food processor fitted with the steel blade, combine the flour, salt and
    sugar. Pulse briefly to combine. Add the cold butter and process just until the
    butter is the size of peas, about 5 seconds. Sprinkle the ice water over the
    mixture and process just until moistened and very crumbly, about 5 seconds.
    Transfer the dough to a lightly floured work surface and knead a few times,
    just until it comes together into a cohesive ball. Pat the dough into a disk.
    Flour your work surface again and dust the dough with flour, as well. Using a
    rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding
    more flour as necessary so the dough doesn’t stick. Transfer the dough to the
    parchment-lined baking sheet and refrigerate while you prepare the filling
    (you’ll roll the dough out further on the parchment paper so go ahead and clean
    your work surface).
  2. Make the Filling: Peel, core, and cut the apples into
    1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl.
    Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
  3. Take the dough from the fridge and slide the parchment paper
    onto the countertop. Roll the dough, directly on the parchment paper, into a
    14-inch circle about 1/8 inch thick. It’s fine if the edges are a little
    ragged. Place the parchment and dough back on the baking sheet – the pastry
    should curve up the lip of the pan.
  4. Assemble the tart: Sprinkle the flour evenly over the
    pastry. Arrange the apple slices on top in overlapping concentric circles to
    within 3 inches of the edge. Don’t worry about making it look perfect! It
    doesn’t make much difference in the end and you don’t want the dough to get too
    warm. Fold the edges of the dough over the apples in a free-form fashion,
    working your way around and creating pleats as you go. Patch up any tears by
    pinching a bit of dough from the edge.
  5. Using a pastry brush, brush the pleated dough evenly with
    the beaten egg. Sprinkle half of the turbinado sugar over the top crust and
    half over the fruit. Chill the assembled tart in the fridge for 15 to 20
    minutes.
  6. Meanwhile, preheat the oven to 350°F and set an oven rack in
    the center position.
  7. Bake for 55 to 65 minutes, or until the apples are tender
    and the crust is golden and cooked through. (It’s okay if some of the juices
    leak from the tart onto the pan. The juices will burn on the pan but the tart
    should be fine — just scrape any burnt bits away from the tart once it’s
    baked.) Transfer the pan to a rack and let cool.
  8. While the tart cools, make the optional glaze. In a small bowl,
    mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until
    bubbling, about 20 seconds. Using a pastry brush, brush the apples with the
    apricot syrup.
  9. Use two large spatulas to transfer the tart to a serving
    plate or cutting board. Slice and serve warm or at room temperature. The tart
    is best served on the day it is made, but leftovers will keep, loosely covered
    on the countertop, for a few days.
  10. Make Ahead: The dough can be made up to 3 days in advance
    and refrigerated. Allow it to sit at room temperature for about 15 minutes or
    until pliable before rolling.
  11. Freezer-Friendly Instructions: The assembled tart may be
    frozen for up to 3 months. To freeze, place the baking sheet in the freezer
    until the tart is frozen, then wrap tightly. (Wait until right before baking
    the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake
    directly from the freezer. (It may take a few extra minutes to bake from
    frozen.)

This article and recipe adapted from this site

Vegetarian White Chili

INGREDIENTS

  • 2 cups vegetable broth
  • 4 cloves garlic, peeled and minced
  • 2 15 oz white beans, drained
  • 1 7 oz can jalapeño slices, drained
  • 8 oz vegan cream cheese
  • white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs
    chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
  • salt, pepper to taste

Optional add ons
  • 1 cup chopped bell pepper
  • 3/4 cup chopped white onion
  • 1 cup corn cooked and peeled

INSTRUCTIONS

  1. First heat a bit of oil – or vegetable broth for doing this
    oil-free – in a casserole. Fry the garlic and the optional onions and bell for
    around 5 minutes.
  2. Now add the vegetable broth, vegan cream cheese, white chili
    seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season
    with salt and pepper, finishing with the beans and optional corn and cook for
    another 5 minutes.
  3. Divide onto plates and enjoy.





This article and recipe adapted from this site

Easy No-bake Eclair Cake

Ingredients

  • 2 (3.5 oz) package of instant vanilla pudding mix
  • 1 (8 oz) container of whipped topping (COOL WHIP) thawed
  • 3 cups milk
  • 2 sleeves graham cracker squares
  • 1 tub chocolate frosting

Instructions

  1. In a medium bowl, mix together the pudding mix, milk and Cool Whip.
  2. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.
  3. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
  4. Spread half of the pudding mixture on top of the crackers.
  5. Layer another layer of graham crackers over the pudding mixture.
  6. Then layer the other half of the pudding mixture on top of crackers.
  7. Top with a final layer of graham crackers.
  8. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
  9. When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
  10. Take out and stir frosting. It should be easily spreadable now.
  11. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
  12. Place plastic wrap over top of dish and put back in fridge.
  13. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.
  14. When ready, slice and serve!

This article and recipe adapted from this site

The Best Zodiac Cake Ever

Ingredients

  • 2 (15.25-oz.) pkg. white cake mix
  • 2 cups water
  • 1 cup vegetable oil
  • 6 large eggs
  • Royal blue, teal, violet, and rose food coloring gels
  • 1 cup bright white candy melts (about 6 oz.)
  • Gold and silver food coloring sprays
  • 3 (16-oz.) cans white frosting
  • 30 ounces black fondant (from 2 boxes)
  • White liquid icing color
  • Edible silver star glitter

How to Make It

Step 1

Preheat oven to 350°F. Prepare cake mixes according to package directions, using water, oil, and eggs. Divide batter evenly among 4 medium bowls. Add royal blue food coloring gel to 1 bowl, and add teal, violet, and rose gels to remaining 3 bowls until desired colors are reached.

Step 2

Dollop spoonfuls of different colored batters into 3 greased and floured 9-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 26 minutes.

Step 3

Cool cakes in pans on wire racks 10 minutes. Invert cakes from pans onto racks, and cool completely, about 45 minutes.

Step 4

Microwave candy melts in a small microwavable bowl until melted, about 1 minute, stirring every 30 seconds. Transfer to a piping bag fitted with a small round tip. Place a sheet of parchment paper on top of a sheet printed with 1-inch zodiac signs; tape parchment to hold in place.


This article and recipe adapted from this site

Old-fashioned Hot Fudge Sundae Cake



Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar (granulated sugar)
  • 2 Tablespoons baking cocoa (unsweetened)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt 
  • 1/2 cup whole milk
  • 2 Tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts (pecans or walnuts), optional 
  • 1 cup light brown sugar (packed)
  • 1/4 cup baking cocoa (unsweetened)
  • 1 3/4 cups very hot water 
  • Ice Cream  

Directions 
  1. Preheat oven to 350 degrees F. 
  2. In an ungreased 9×9 square baking dish, using a fork, mix
    first set of dry ingredients – flour, sugar, cocoa, baking powder and salt –
    mix well. 
  3. Next, stir in milk, vegetable oil and vanilla, mix until
    smooth. If using nuts, add them now. Spread batter evenly in pan. 
  4. Last, sprinkle batter evenly on top with brown sugar and
    remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake
    on middle rack of oven for approximately 40 minutes, until top layer has a dry,
    brownie-like top. 
  5. When ready, remove and spoon warm cake/fudge sauce over ice
    cream. Enjoy!

Read Full Recipe >>>> Click Here

Chicken Mushroom and Spinach Lasagna



INGREDIENTS

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add
    oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes,
    and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften
    while stirring occasionally. Make sure all of the liquid has evaporated from
    the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then
    remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. In a small saucepan, combine the chicken broth, milk,
    nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium
    heat. Once the mixture starts to bubble up around the edges, gradually whisk in
    the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan
    cheese and then remove from heat.
  5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish,
    top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella,
    making sure noodles are covered with sauce. You can even press them down
    lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last
    layer will have slightly more sauce and remaining cheese on top.
  6. Cover baking dish with aluminum foil and bake for 25
    minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3
    minutes for golden brown top. Let stand 5-8 minutes before serving.

Read Full Recipe >>>> Click Here

Creamy No Bake Blueberry Dessert

Ingredients

  • 1 pecan nut pie crust
  • 16 ounces cream cheese
  • 2 envelopes Dream Whip, (1 box)
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 42 ounces blueberry pie filling, (or 2 cans store bought)


Instructions

  1. Using a mixer, beat the cream cheese well.
  2. In a separate mixer bowl, whisk together the Dream Whip with
    the milk and vanilla, according to package directions. Whisk it until it begins
    to form soft peaks, about 4 minutes.
  3. Add the cream cheese and powdered sugar to the Dream Whip mixture,
    and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
  4. Spread the Dream Whip cream cheese filling onto the prepared
    pie crust.*
  5. Then top it all off with blueberry pie filling.
  6. Cover your no bake blueberry dessert and allow it to chill
    in the fridge for at least 4 hours, or overnight if possible.
  7. When it’s ready to serve, you can top it off with a dollop
    of homemade whipped cream or serve it as is. It’s so delicious!

Notes

*You can use a regular pie crust or a graham cracker crust.
Or get creative with the other options I included in the post above.



Read Full Recipe —> Click Here

Lemon Chicken Piccata

Ingredients
  • 1.5 pounds boneless skinless chicken breasts pounded to 1/2”
    thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour *
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the
    thick part of a chilled can of coconut milk. It can also be purchased
    separately
  • 1 1/2 tsp stone ground mustard optional**
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste

Instructions

  1. Pound your chicken breast to 1/2” thickness, if necessary,
    and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a
    shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2
    Tbsp of the ghee to the skillet.
  3. Once the ghee is heated, lightly dredge the chicken, one
    cutlet at a time, in the flour mixture, shake off the excess, and place in the
    skillet. Cook about 4 minutes on each side to cook through. The outside should
    be golden brown – adjust the heat if you need to to avoid over-browning. Remove
    the chicken to a plate and set aside.
  4. Lower the heat to medium low and add the remaining ghee. Add
    onions, cook for a minute until translucent, then add the garlic. Cook and stir
    another minute, until softened. Add the broth and lemon juice, then raise the
    heat to medium and bring to a boil, stirring occasionally.
  5. Cook for 3 more minutes, then stir in the coconut cream and
    the mustard (if using). Cook and stir another minute, then stir in the capers.
    Add the chicken back to the skillet, lower the heat to a simmer and simmer
    another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!



This article and recipe adapted from this site