Amazing French Onion Chicken Meatballs

INGREDIENTS

FOR THE MEATBALLS

  • 2 tbsp. extra-virgin olive oil, for baking sheet
  • 1 lb. ground chicken
  • 1/2 c. shredded Gruyère
  • 1/4 c. bread crumbs
  • 2 tbsp. freshly chopped parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • Freshly ground black pepper

FOR THE SAUCE

  • 4 tbsp. butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 c. low-sodium beef broth
  • 2 tsp. freshly chopped thyme, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded Gruyère

DIRECTIONS

  1. Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.
  2. Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes.
  3. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes.
  4. Add meatballs to skillet and sprinkle with Gruyère. Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes. Serve warm, garnished with thyme.

This article and recipe adapted from this site

Grandmas southern-style Chicken N Dumplings



Ingredients
To Cook Chicken And Make Broth:
  • 1 whole chicken , thawed and cleaned (remove and
    discard giblets from cavity)
  • 1/2 cup carrots , celery, and onion
    (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.

To Make The Dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour

To finish soup:
  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper , to taste (approx. 1 teaspoon salt,
    1/2 teaspoon pepper)


Instructions
  1. Put the chicken and the veggies (if using) in a large
    stockpot. Cover completely with water. Bring to a quick boil, then continue
    cooking chicken for one hour. When done, remove chicken to large bowl to cool.
    Strain broth to remove leftover veggies or other particles. Return broth to
    stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into
    bite sized pieces. (At this point I divide the chicken pieces in half, and
    freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken
    broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt
    and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a
    large bowl, using a pastry blender or two knives, cut the shortening and salt
    into the cup of flour, until shortening is the size of small peas. Add 1/2 cup
    HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and
    work the mixture until a soft dough ball forms (firm enough to roll out).
    Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out
    (one at a time), sprinkling with flour (if necessary) to keep dough from
    sticking to work surface. Roll out to about the size of a large pie crust (roll
    out thin). Cut dough into strips about an inch wide using a pizza cutter or
    knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling
    chicken/broth mixture until all have been added to pot; add butter, and continue
    cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large
    Tablespoons flour. Stir well to combine, then add to soup pot, and stir well.
    (this helps to thicken broth a bit). Cook an additional 10 minutes on high to
    fully cook dumplings. Taste test broth, and add additional salt and pepper, if
    desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty
    french bread on the side!)

This Recipe adapted from this –>> SITE

Rice Krispie Caramel Marshmallows



Ingredients

  • 1 can of sweetened condensed milk 
  • 1 11 oz. bag of Kraft Caramel Bits 
  • 2 tbsp. of butter
  • 1/2 tsp. of vanilla extract
  • 1 16oz. bag of large marshmallows
  • 7 cups of rice krispies
  • Wax paper
  • Toothpicks

Instructions

  1. Place the rice krispies in a shallow baking dish and set
    aside.
  2. Over medium-low heat, melt the butter, vanilla extract,
    sweetened condensed milk, and caramel bits together while stirring constantly
    until smooth and creamy.
  3. Stick a toothpick into the top of a marshmallows; carefully
    dip the marshmallow into the caramel.
  4. Hold the marshmallow above the pan to allow any excess
    caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies
    until coated completely.
  5. Place the marshmallow on the wax paper to cool. Repeat this
    process with the remaining marshmallows.

Read Full Recipe >>>> Click Here

The Best Chicken Parmesan



Ingredients

Marinara Sauce

  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs*
  • salt and freshly ground black pepper 

Chicken

  • 2 (8 oz) boneless, skinless chicken breasts, butterflied and
    separated, and pounded to 1/2-inch thickness
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese**, shredded (1/2 cup)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil

Instructions

  1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan
    over medium-high heat. 
  2. Add in onions and saute for 2 minutes then add garlic, and
    saute 30 seconds longer. 
  3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh
    basil sprigs, then season with salt and pepper to taste. 
  4. Bring mixture to a simmer then reduce heat to low and allow
    to simmer 20 minutes, stirring occasionally, until thickened. Remove basil,
    remove from heat and cover saucepan with lid. 
  5. For the chicken, while sauce is simmering, sprinkle each
    side of the chicken cutlet lightly with salt, let stand at room temperature 10
    minutes 
  6. Adjust oven rack 4-inches from broiler element and preheat
    broiler.
  7. In a shallow dish, whisk together flour and egg until
    smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread
    crumbs, garlic powder, oregano and 1/4 tsp pepper. 
  8. Pat chicken dry with paper towels then working with 1
    chicken cutlet at a time, dredge chicken in egg mixture coating both sides and
    allowing excess to run off, then immediately transfer to Parmesan mixture and
    coat both sides with mixture, while pressing to allow crumbs to adhere. 
  9. Transfer chicken to a plate and repeat process with
    remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and
    heat over medium-high heat. 
  10. Once oil is shimmering, add 2 coated chicken cutlets and fry
    without moving them until bottom is crispy and golden brown, about 2 – 3
    minutes, then using metal tongs rotate to opposite side and cook until golden
    brown, about 2 – 3 minutes longer until (chicken should be about 155 degrees,
    it will cook just briefly in oven). 
  11. Transfer fried chicken to a baking sheet. Repeat process
    with remaining 2 pieces of chicken.
  12. Toss Mozzarella and provolone together and sprinkle cheese
    mixture in a mound over cutlets. 
  13. Broil in oven until cheese is melted (you can let it brown a
    little if you like) about 1 – 2 minutes (keep a close eye on it!). 
  14. Remove from oven and cover each cutlet with 2 Tbsp marinara
    sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve
    immediately (serve extra sauce with pasta on the side).

Read Full Recipe —> Click Here

Chicken Pot Pie Noodle Skillet



Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups cooked chicken breast, cut into small cubes

Directions

  1. Cook noodles al dente, according to package directions.
  2. In a large skillet, melt the butter over medium-high heat.
    Stir in the onion, garlic, and peas and carrots; season with the salt and
    pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in
    the flour until combined.
  3. Pour in the chicken broth and heavy cream; bring to a boil.
    Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
  4. Drain the pasta and add to the skillet, along with the
    chicken. Taste and season with a touch more salt and pepper, if necessary.
  5. Serve hot and enjoy!

This article and recipe adapted from this site

Slow Cooker Chicken Pot Pie



Ingredients

  • 1 yellow onion, chopped
  • 1 1/2 cups chopped carrots, chopped
  • 1 1/2 cups sliced celery, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 2 cans (10.5 ounce) cream of chicken condensed soup
  • 1 to 3 boneless skinless chicken breasts, totaling 2 pounds
  • 1 1/2 cups frozen peas
  • 1 can (15 ounce) corn
  • 1 can (16.3 ounces) refrigerated biscuits, baked

Instructions

  1. Place onion, carrots, celery, parsley, paprika, oregano,
    salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker.
    Stir to combine. The mixture will be thick.
  2. Nestle the chicken breasts in the mixture and spoon the
    mixture over the breasts to cover.
  3. Cook on low for 8 hours. Thirty minutes before the end of
    cook time, remove the breasts and shred the chicken using two forks. Return
    shredded chicken back to the slow cooker and add the peas and corn. Stir and
    allow to finish cooking.
  4. Serve topped with a biscuit.





This article and recipe adapted from this site

One Pot Creamy Cajun Chicken Pasta

INGREDIENTS

CAJUN SEASONING

  • 2 tsp smoked paprika ($0.20)
  • 1 tsp oregano ($0.10)
  • 1 tsp thyme ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/4 tsp black pepper ($0.02)
  • 1/4 tsp salt ($0.02)

CHICKEN PASTA

  • 1 Tbsp olive oil ($0.16)
  • 1 Tbsp butter ($0.13)
  • 1 lb. boneless, skinless chicken breast ($5.47)
  • 1 yellow onion, diced ($0.32)
  • 1/2 lb. penne pasta ($0.75)
  • 15 oz. fire roasted diced tomatoes ($1.00)
  • 2 cups chicken broth ($0.26)
  • 2 oz. cream cheese ($0.50)
  • 3 green onions, sliced ($0.25)

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.

NOTES

  • The deep skillet I use is a 4-quart capacity.
  • Depending on your cookware, you may need to adjust the heat up or down to maintain a simmer in the broth. Be sure to stir often to prevent the pasta from sticking.

This article and recipe adapted from this site

Best Chocolate Fudge Brownies

Ingredients

  • 1 cup butter, melted and cooled (226g)
  • 1 cup granulated white sugar (200g)
  • 1 cup brown sugar (200g)
  • 4 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 cup all-purpose flour, spoon and level (120g)
  • 1 cup dutch-processed or unsweetened natural cocoa powder, spoon and level (84g)
  • 1 tsp salt
  • 1 + 1/4 cups high-quality chocolate, roughly chopped (7.5oz / 220g)

Instructions

  1. Preheat oven to 350°F / 175°C (in the video stands 375°F but this is a typo, the 350°F are correct). Line a 9×13″ baking pan with parchment paper with an overhang on the sides to easily lift the brownies out of the pan after baking. Set aside.
  2. In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don’t use a hand or stand mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just to combine. Fold in 3/4 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining chocolate on top.
  3. Bake for 23-30 minutes until the brownies don’t jiggle anymore and are just set to touch. A toothpick should come out dirty. Don’t overbake the brownies or they are getting cakey. Because every oven is different, set the timer for 20 minutes for the first time and check every 1-2 minutes until the brownies are done. Then write down the time the brownies needed in your oven for the next time. Maybe they are perfect at the second time you bake them. I baked mine for exactly 27 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then carefully transfer with the paper to a wire rack and let cool completely. Cut into 15 brownies (5×3) before serving. Store in an airtight container at room temperature up to 3 days.

This article and recipe adapted from this site

Luxury Chicken Ranch Pasta Bake

Ingredients
  • 8 ounces penne pasta
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 Tablespoon ranch seasoning/dressing mix

Sauce:
  • 2 Tablespoons salted butter
  • 1 teaspoon minced garlic
  • 1 Tablespoon ranch seasoning/dressing mix
  • ½ Tablespoon all-purpose flour
  • 1 pint heavy whipping cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon black pepper

Toppings:
  • 1 cup Mozzarella cheese
  • 4 slices cooked bacon, chopped
  • fresh chopped parsley (optional)

Instructions
  1. In a large pot of water, boil penne pasta until al dente,
    according to package directions. Drain.
  2. Season chicken pieces with ranch seasoning. Spray a large
    non-stick skillet with cooking spray.
  3. Cook chicken in prepared skillet over medium-high heat until
    no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet
    and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean
    so you can cook sauce in it.
  4. Add butter to skillet and melt it over medium heat. Once
    melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch
    seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in
    heavy whipping cream. Continue to cook and stir for one minute or until mixture
    starts to boil. Remove from heat and stir in Parmesan cheese until it
    completely melts. Season sauce with pepper.
  5. Add drained pasta and cooked chicken to ranch sauce in
    skillet. Stir to combine.
  6. Pour this mixture into a greased 9×13 inch baking pan. Top
    with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F
    oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
  7. Remove from oven and let rest/cool 5 to 10 minutes before
    serving. Serve with fresh parsley, if desired. Enjoy!

This Recipe adapted from this –>> SITE

Chicken Pot Pie Crescent Braid



Ingredients

  • seamless crescent roll dough I used Pillsbury
  • 1 cup cooked chicken
  • 1 cup frozen peas and carrots
  • 1/2 cup cream of chicken condensed soup
  • 4 oz cream cheese
  • 1/2 cup cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a large bowl, combine the frozen veggies, cheddar cheese,
    and chicken. In a separate bowl mix together the cream cheese and the condensed
    soup. Add it to the chicken-veggie mixture.
  3. Spread the crescent roll dough out on a silicon mat or
    parchment paper and place that on a baking pan. Leaving three inches in the
    middle, make cuts down the side of the dough an inch apart on both sides.
  4. Spread the chicken-veggie-soup mixture down the middle of
    the dough. Take a strip of dough from one side and fold it over the middle
    mixture. Then take a strip from the other side and fold it over the middle.
    Continue down the dough, alternating sides until it is completely folded over.
  5. Pinch the ends of the dough to keep the filling inside while
    it bakes.
  6. Bake for 20 to 25 minutes so that the top is nice and golden
    brown.
  7. Let stand about 10 minutes before cutting in to it.

Read Full Recipe —> Click Here

Healthy Yogurt Oat Muffins with Blueberries or Chocolate Chips!



INGREDIENTS

  •  1 cup (8 ounces)
    plain Greek yogurt
  •  1/4 cup milk
  •  1 large egg
  •  1 teaspoon vanilla
  •  1/3 cup honey
  •  1 cup (3.5 ounces)
    old-fashioned rolled oats
  •  3/4 cup (3.75 ounces)
    whole wheat flour (I use white whole wheat flour)
  •  1 teaspoon baking
    powder
  •  1/2 teaspoon baking
    soda
  •  1/4 teaspoon cinnamon
    (optional)
  •  1/4 teaspoon salt
  •  1 to 2 cups
    blueberries or chocolate chips
  •  4 tablespoons butter
    or coconut oil, melted

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin
    with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the
    yogurt, milk, egg, vanilla, and honey.
  3. In a large bowl, whisk together the oats, flour, baking
    powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips
    and toss to combine.
  4. Add the yogurt mixture and the melted butter or coconut oil
    to the dry ingredients, and stir until just combined (don’t overmix or the
    muffins might be dense).
  5. Portion the batter evenly among the muffin cups (I use a #60
    cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the
    touch.
  6. Let the muffins cool for a few minutes in the tin and then
    remove them to a cooling rack to cool completely. These muffins freeze very
    well or keep at room temperature for a few days (well-covered in a tupperware
    or bag).

This article and recipe adapted from this site

One Pot Chicken Parmesan Pasta



INGREDIENTS

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

INSTRUCTIONS

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


This article and recipe adapted from this site

Chicken Pot Pie



Ingredients


For the chicken pot pie crust:

  •  2 1/2 cups
    all-purpose flour
  •  1 tablespoon sugar
  •  1 teaspoon salt
  •  1 cup cold unsalted
    butter cut into cubes
  •  1/2 cup cold
    buttermilk
  •  1-2 tablespoons cold
    water
  •  1 large egg beaten,
    for the egg wash

For the pot pie filling:

  •  1/4 cup unsalted
    butter
  •  1/3 cup diced onion
  •  2 medium carrots
    sliced (about 1 cup)
  •  1 stalk celery sliced
    (about 1/2 cup)
  •  2 cloves garlic
    minced
  •  1/3  cup all-purpose flour
  •  1 1/2 teaspoons
    minced fresh thyme
  •  1 tablespoon minced
    fresh Italian parsley
  •  1 teaspoon salt
  •  1/2  teaspoon black pepper
  •  1 3/4 cups chicken
    broth
  •  1/2 cup heavy cream
  •  3 cups shredded
    chicken or turkey
  •  1 cup frozen peas

Instructions

  1. First, make the pie crust. Combine the flour, sugar, and
    salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture
    out onto a clean surface and use a rolling pin to roll the butter into thin
    sheets, combining it with the flour. Use a bench scraper to scrape the rolling
    pin and to bring the mixture back into a pile as necessary. Continue until all
    of the butter is incorporated into the flour. Mixture will be very flaky.
    Return mixture to the bowl and place in the freezer for 15 minutes to chill the
    butter.
  2. Remove from freezer and add the buttermilk. Use a spoon and
    then your hands to stir the mixture until it comes together into a ball. If
    mixture is too dry, add the water a tablespoon at a time. Divide the dough in
    two and flatten into disks. Wrap each disk in plastic wrap and chill in the
    fridge while you make the filling.
  3. To make the filling, heat the butter over medium-high heat
    in a large skillet. Add the onions, carrots, celery, and garlic and cook until
    tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme,
    parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps
    and then simmer over medium-low heat for 10 minutes or until sauce has
    thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from
    heat and set aside while you roll out the pie dough.
  4. Preheat oven to 400°F.
  5. Remove the pie dough from the refrigerator. On a lightly
    floured surface, use a rolling pin to roll out the dough into a 12-inch circle.
    Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat
    with your fingers, making sure it is smooth. Trim the extra overhang of dough
    with a knife and discard. Fill pie with filling. Roll out the second disk of
    dough and carefully cover the pie. Trim the extra overhang off the sides. Seal
    the edges by crimping with a fork or your fingers. With sharp knife, slice a
    few small slits in the center of the top crust. Using a pastry brush, brush
    crust and edges with beaten egg.
  6. Bake for 45 minutes, or until crust is golden brown. I use a
    pie crust shield to protect the edges from browning too much too soon. Cool for
    10 minutes, cut into slices and serve.
  7. Note-we love making this recipe when we have leftover
    rotisserie chicken or turkey. This pot pie freezes well. Cool completely and
    freeze for up to 1 month. You can freeze the whole pie or slices.







This article and recipe adapted from this site

Easy Extra Rich and Creamy Cheesecake

Ingredients

For the Crust:

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

For the Creamy Cheesecake:

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

Instructions

For the Crust:

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

For the Creamy Cheesecake Filling:

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

This article and recipe adapted from this site

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

This Recipe adapted from this –>> SITE

Lemon Glazed Blueberry Boyfriend Bait



Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2/3 cup butter
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs separated
  • 2 teaspoons vanilla
  • 3 cups blueberries or 3 cups of frozen blueberries thawed
    and drained well , coated with flour, shake off excess flour
  • zest of one lemon

Lemon Glaze

  • 2 TBLS lemon juice
  • about 1 cup confectioners sugar
  • Mix the lemon juice and confectioners sugar together drizzle
    over top of baked cake while warm.

Instructions


In a large bowl

  1. Mix together flour, sugar, & butter with an electric
    mixer. Reserve 3/4 cup of this mixture for topping.
  2. To remaining flour, sugar and butter mixture, add salt,
    baking powder, vanilla, milk, & egg yolks and lemon zest.
  3. Blend well.
  4. Beat egg whites until firm peaks form.
  5. Gently fold the firm egg whites into the batter and pour
    into a greased 9″ X 13″ baking pan.
  6. Sprinkle blueberries over the top of the batter, sprinkle
    the reserved 3/4 cup of flour/sugar/butter mixture on top of the blueberries.
  7. Bake in 350 degree oven for 40-50 minutes.
  8. If using the Lemon Glaze, pour over cake after it has cooled
    to warm.

Read Full Recipe >>>> Click Here

Baked Honey Mustard Chicken



Ingredients

  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon (or to taste) chicken seasoning blend <–
    click here for the recipe
  • 1-1/2 tablespoons olive oil, divided
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon paprika
  • 4 sprigs fresh rosemary, optional but recommended 

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set
    aside.
  3. Heat 1 tablespoon olive oil in a skillet.
  4. Season chicken breasts all over with the chicken seasoning
    blend and add chicken breasts to the skillet; cook for 2 minutes on each side,
    or until browned.
  5. In the meantime, prepare the honey mustard sauce.
  6. Combine 1/2 tablespoon olive oil, honey, mustards, white
    vinegar, and paprika in a small mixing bowl; whisk until well combined.
  7. Transfer chicken breasts from skillet to previously prepared
    baking dish. 
  8. Pour prepared honey mustard sauce over the chicken breasts, turning
    chicken over so to cover each chicken breast entirely.
  9. Lay sprigs of rosemary between chicken breasts. 
  10. Cover with foil and bake for 20 minutes.
  11. Remove cover and continue to bake for 15 minutes more, or
    until chicken is cooked through. Cooking time will vary depending on the
    size/thickness of the chicken. 
  12. Remove from oven and let stand 5 minutes. 
  13. Serve.

Read Full Recipe —> Click Here

Biscuit Chicken Pot Pie



Ingredients

  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots,
    peas, corn and green beans
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your
    preference
  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan heat the butter on medium heat. Add the
    veggie mixture to the pan and saute until the veggies are tender, about 5-7
    minutes. Season with salt and pepper to taste.
  3. Whisk in the chicken broth and the Cream of Chicken soup.
    Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper
    to taste.
  4. Turn off the heat and add the cooked shredded chicken to the
    mixture, stirring until the filling is well-combined. If the filling is too
    thick, stir in extra chicken broth.
  5. On a parchment lined sheet pan bake the biscuits for half of
    the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13×9-inch baking dish. Top
    the filling with the 8 biscuits (partially baked), flip them over top to bottom
    to unsure even baking on the other side. Bake for an additional 10 minutes,
    until the biscuits are golden brown and the filling is bubbly. Cool for 5
    minutes before serving. Enjoy! 







This article and recipe adapted from this site

Five Minute Garlic Parmesan Chicken Tenders Recipe



Ingredients

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

Instructions

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

Recipe Notes


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





This article and recipe adapted from this site

Grilled Chicken Margherita

Ingredients

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

Instructions

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

This article and recipe adapted from this site

Easy Fudgy Marshmallow Brownies

Ingredients

FOR THE BROWNIE LAYER

  • 100  g  (1/2 cup / 3.5oz) dark (70% cocoa) chocolate, roughly chopped
  • 85  g  (3/4 stick) unsalted butter
  • 2  large eggs, room temp
  • 1/2  cup  (100g / 3.5oz) caster (or granulated white) sugar
  • 1/2  cup  (100g / 3.5oz) dark brown sugar, packed
  • 95 g (3/4 cup / 3.3oz) plain (all purp) flour
  • 25  g unsweetened cocoa
  • 1/4  teaspoon  salt
  • 300 g (10.5oz) vanilla marshmallows

FOR THE EASY CHOCOLATE ICING

  • 1/2  cup  icing (powdered / confectioners) sugar
  • 2  tablespoons  cocoa powder  (notes)
  • 1 1/2 tablespoons  milk  (notes)

Instructions

FOR THE BROWNIE LAYER

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
  2. On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring. Remove from heat.
  3. With a whisk, whisk together both sugars, eggs plus the melted chocolate and butter.
  4. Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
  5. Bake for 20 minutes
  6. Place the marshmallows in a microwave safe bowl, then microwave on high for around 50 seconds.
  7. Spray the edges of the baking paper that are sticking up around the brownie with spray oil. Also spray a spatula, then give the marshmallow a stir and tip it out onto the brownie.
  8. Wet your hands lightly and press down over the top of the marshmallow to even it out.
  9. Change the oven to the overhead grill / broiler on high, then toast the marshmallows for about 2 minutes. Keep an eye on them so they don’t burn (notes).

FOR THE EASY CHOCOLATE ICING

  1. Once the brownie has cooled, transfer them to a tray or rack lined with baking paper.
  2. Sift the icing sugar and cocoa into a bowl. Add 1 tablespoon of milk and mix until you have a chocolate glaze. If it seems to thick add a little more milk a couple of drops at a time. It can get runny too quickly.
  3. Drizzle all over the top of the cooled brownies and allow to set before cutting (notes).

This article and recipe adapted from this site

Keto Lemon Bars



Ingredients

  • 4 eggs large
  • 1/2 cup / 120g sour cream
  • 1/2 cup / 120g butter, softened
  • 1/4 cup / 4 tbsp lemon juice
  • zest of 1 lemon
  • 2 cup / 200g almond flour or ground almonds / NOT super-fine
    almond flour!!!!
  • 2 tsp baking powder
  • 1/3 cup / 40g powdered erythritol

Instructions

  1. Preheat the oven to 175 Celsius / 350 Fahrenheit.
  2. Beat the eggs until frothy. Add the sour cream and softened
    butter and blend with a food processor or electric mixer until combined.
  3. Add 1/4 cup (4 tbsp) of lemon juice, the grated zest of 1
    lemon and 1/3 cup powdered erythritol. Blend.
  4. Lastly, add the almond flour and baking powder and mix until
    you have a smooth batter. 
  5. Line a 9×6 inch casserole dish / baking pan with parchment
    paper and fill in the dough.
  6. Bake in the middles shelf of the oven for 35-40 minutes
    until the top is lightly browned and a skewer inserted comes out clean. 
  7. Leave to cool completely before cutting or removing from the
    pan. Almond flour cakes are fragile when hot, but they firm up as they cool
    down.

Read Full Recipe >>>> Click Here

Crack Chicken and Rice Casserole



INGREDIENTS:

  • 1- 6.9 ounce box chicken rice a roni or any boxed rice and
    pasta mix
  • 1 cup carrots, thinly sliced
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, finely diced
  • 1- 10.5 ounce can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cooked chicken breast, chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
  2. Cook the rice a roni according to package directions, adding
    the carrots, green pepper and onion in the last 5 minutes of cooking.
  3. Stir in the cream soup, sour cream, chicken breast and black
    pepper. Remove from heat.
  4. Spread the rice mixture evenly in the baking dish. Cover
    with cheese.
  5. Bake uncovered for 30 minutes then serve!

Read Full Recipe —> Click Here

Slow Cooker Crack Chicken

Ingredients:

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

Instructions:

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



Read Full Recipe —> Click Here

Salsa Chicken Rice Skillet



INGREDIENTS


For the Chicken:

  • 3 large boneless skinless organic chicken breasts
  • 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
  • 1/2 tsp Great Value Organic Garlic Powder
  • 1/2 tsp Great Value Organic Chili Powder
  • 1/4 tsp Great Value Organic Cumin
  • Salt and Pepper to taste

For the Salsa Rice:

  • 1 tbsp butter
  • 1 1/2 cups Great Value Organic Long Grain and Wild Rice
    Blend
  • 1 tsp Great Value Organic Garlic Salt
  • 1 tsp Great Value Organic Cumin
  • 1 organic lime, juice of
  • 1 3/4 cup Great Value Organic low sodium Chicken Broth
  • 1 cup Great Value Organic Mild Salsa, plus extra for serving
  • 1 (15oz) can Great Value Organic Pinto Beans, drained
  • 1 1/2 cups Colby Jack Cheese, shredded
  • 1 organic avocado, sliced
  • 2 tbsp organic green onions, diced

INSTRUCTIONS

  1. Season both sides of the chicken breasts with garlic powder,
    chili powder, cumin, salt and pepper. Heat a large skillet over medium high
    heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the
    chicken for 3 minutes per side, until golden brown (the chicken wont be cooked
    through at this point). Remove from the skillet and set aside.
  2. To the skillet add 1 tbsp butter and the remaining
    tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend
    and stir, toasting the rice slightly. Add in the garlic salt, lime juice,
    chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil,
    then nestle the chicken breasts back on top of the rice mixture. Reduce heat to
    a simmer then cover and let cook for 15 minutes, or until the rice is tender
    and liquid is absorbed.
  3. Remove the lid and cover the chicken breasts with the
    shredded cheese. Place the lid back on and let the cheese melt. Top with the
    sliced avocado, extra salsa and diced green onions. Enjoy!







This article and recipe adapted from this site

Slow Cooker Sweet and Spicy Barbecue Wings

INGREDIENTS

  • 1/4 cup good honey
  • 1/2 cup packed light brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2–3 tablespoons chili pepper paste, to taste
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 3 pounds fresh chicken wing drumettes*

INSTRUCTIONS

  1. In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
  2. Remove the wings from the slow cooker and place on a baking sheet lined with foil.
  3. Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
  4. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
  5. *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

NOTES

  • I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.

This article and recipe adapted from this site

Easy Rolo Brownies Recipe

INGREDIENTS


Chocolate brownie
  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 1 teaspoon vanilla extract
  • 100 grams (1/2 cup) caster sugar
  • 50 grams (1/4 cup) brown sugar
  • 3 large eggs
  • 70 grams (1/2 cup) plain flour
  • 1 tablespoon cocoa powder
  • 200 grams (1 and 1/3 cup) Rolo chocolate

Chocolate ganache
  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 120 ml (1/2 cup) thickened or heavy cream
  • 200 grams (1 and 1/3 cup) Rolo chocolate

INSTRUCTIONS

  1. Preheat the oven to 160 C (320 F). Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides overhang. Place butter and chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly.
  2. Add sugar and vanilla to chocolate mixture and stir. Add eggs, one at a time, stirring until combined. Sift in flour and cocoa powder and stir until brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place Rolo pieces on top. Pour over remaining  batter and very gently smooth over the top, ensuring Rolos are hidden.
  3. Bake the brownie for about 30-35 minutes or until it no longer wobbles in the middle. Leave to cool completely.
  4. Place chocolate and cream in a small heatproof bowl. Melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to sit for 10 minutes or until thickens slightly.
  5. Pour over the top of the brownie and spread out to form one layer. Press Rolo chocolate on top. Cut and serve

This article and recipe adapted from this site

Luxury Mexican Chicken-sweet Potato and Black Bean Skillet

INGREDIENTS
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite
    sized pieces
  • 1/2 cup diced yellow onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon fresh ground black pepper
  • 1 sweet potato, peeled, par-cooked and diced (see note on
    par-cooking)
  • 1 cup cherry tomatoes, halved
  • 15 ounces canned black beans, rinsed and drained
  • 4 ounces diced green chiles (canned)
  • 1/3 cup salsa or red enchilada sauce
  • 1/2 cup shredded cheddar or Colby Jack cheese
  • 1/2 lime, juiced
  • 1 tablespoon chopped cilantro (optional)


INSTRUCTIONS
  1. Heat the olive oil in a large (10-12 inch) cast iron or
    non-stick skillet over medium-high heat.
  2. In a small bowl combine all of the spices.
  3. When the skillet is hot add in the chicken and spread into
    an even layer, then sprinkle with half of the spice blend.
  4. Sauté the chicken for approximately 3 minutes then add in
    the onion.
  5. Continue to cook for several more minutes or until the onion
    has softened and the chicken is cooked through.
  6. Lower the heat to medium and add in the remaining spice
    blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or
    enchilada sauce.
  7. Stir together and cook until the mixture is heated through,
    approximately 2-3 minutes.
  8. Squeeze the lime juice over everything then top with the
    shredded cheese.
  9. Cover with a lid or lay a piece of foil on top of the
    skillet until the cheese has melted.
  10. Garnish with cilantro and serve.

This Recipe adapted from this –>> SITE

Peanut butter Rice Krispie Treats



Ingredients

  • 1/4 cup unsalted butter
  • 1 10 oz bag mini marshmallows about 5 cups
  • 1/2 cup peanut butter
  • 6 cups Rice Krispie cereal*
  • 8 oz chocolate chips about 1 1/3 cups
  • 2 teaspoons vegetable oil

Instructions

  1. Lightly grease a 9×13 inch pan with butter or non-stick
    cooking spray.
  2. In a large saucepan melt the butter, mini marshmallows and
    peanut butter together over low heat while stirring gently. 
  3. Once melted, remove from the heat and stir in the Rice
    Krispies.
  4. Press the mixture into the pan (lightly spray your hands
    with non-stick cooking spray to avoid the mixture sticking to your hands).
  5. Add the chocolate chips (or chopped chocolate) to a medium-sized
    heatproof bowl. Microwave for 45-second intervals on medium power (not high or
    standard), stirring in between each burst.
  6. Once almost melted, stir until smooth and stir in the
    vegetable oil.
  7. Pour the chocolate over the top of the bars and let harden at
    room temperature (about 2 hours).
  8. Cut into squares and store in an airtight container at room
    temperature.

Read Full Recipe >>>> Click Here

Slow Cooker Honey Chicken Recipe

INGREDIENTS

  • 1.5 pounds chicken breasts
  • 1/2 cup low-sodium soy sauce
  • 1/2  cup honey
  • 1 Tablespoon olive oil
  • 1 teaspoon onion powder
  • 2-3 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


INSTRUCTIONS

  1. Place chicken breasts in a crock pot. Combine soy sauce,
    honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. Stir
    until combined. Pour sauce over chicken. Cook on low for 3-4 hours, or until
    the chicken easily falls apart.
  2. Serve honey chicken over cooked rice or quinoa. Add extra
    sauce and top with green onions and sesame seeds. Enjoy!


Read Full Recipe —> Click Here

German Chocolate-pecan Pie Bars

Ingredients
  • 3 cups pecan halves and pieces 
  • 1 3/4 cups all-purpose flour 
  • 3/4 cup powdered sugar 
  • 3/4 cup cold butter, cubed 
  • 1/4 cup unsweetened cocoa 
  • 1 1/2 cups semisweet chocolate morsels 
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup 
  • 1/4 cup butter, melted 
  • 3 large eggs, lightly beaten
  • 1 cup sweetened flaked coconut

How to Make It
Step 1
Preheat oven to 350°. Bake pecans in a single layer in a
shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring
halfway through.
Step 2
Line bottom and sides of a 13- x 9-inch pan with heavy-duty
aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease
foil.
Step 3
Pulse flour and next 3 ingredients in a food processor 5 to
6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4
inch up sides of prepared pan.
Step 4
Bake crust at 350° for 15 minutes. Remove from oven, and
sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30
minutes).
Step 5
Whisk together brown sugar and next 3 ingredients until
smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.
Step 6
Bake at 350° for 25 to 30 minutes or until golden and set.
Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars
from pan, using foil sides as handles. Transfer to a cutting board; cut into
bars.
Step 7
TRY THIS TWIST
Step 8
German Chocolate-Bourbon-Pecan Pie Bars: For a spirited
kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture in Step

Base Recipe adapted from this SITE

Fried Cookie Dough Bites



Ingredients

Cookie Dough
  • 1/2 stick unsalted butter, softened (1/4 cup)
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup chocolate chips


Batter
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 teaspoons vegetable oil
  • 1 cup milk


Deep Frying
  • 3 cups vegetable oil
  • Serving (optional)
  • chocolate sauce, or caramel sauce
  • powdered sugar


Instructions

Cookie Dough
  1. Line a medium baking sheet with parchment or wax paper, and
    a plate with paper towels.
  2. In a medium bowl, cream butter with sugar, egg and vanilla.
    Mix in flour and chocolate chips until blended. 
  3. Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking
    sheet.
  4. Freeze the balls for 15-30 minutes while you make the
    batter.


Batter
  1. In a medium bowl, mix together flour, baking powder, salt
    and sugar.
  2. Add milk and oil and whisk until smooth.


Deep Frying
  1. Add 2 inches of oil to a medium saucepan or deep fryer and
    heat to 375°F (191°C).
  2. Dip four cookie balls into batter and gently drop into hot
    oil. Fry 1-2 minutes per side until golden and remove to prepared
    plate. Repeat for remaining balls in batches of 2-3.
  3. Drizzle with optional topping and dust with powdered sugar
    before serving.

Base Recipe adapted from this SITE

Most Amazing Blueberry Delight

Ingredients

  • 1 individual package graham crackers, 9 full crackers
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 10 tablespoons butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons milk or half-and-half
  • 1 cup confectioners’ sugar
  • 2 (21-ounce) cans blueberry pie filling
  • 2 (8-ounce) containers frozen whipped topping, thawed

Instructions

  1. Pulse graham crackers and pecans in a food processor until finely ground.
  2. Pour into a large bowl and add melted butter and 1/4 cup sugar. Stir to mix.
  3. Press into a 9×13-inch pan and bake at 350 degrees for 8 minutes. Let cool.
  4. Using an electric mixer, beat cream cheese, milk, and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. (Save remaining whipped topping for the final layer.)
  5. Spread cream cheese mixture on top of crust.
  6. Spread blueberry pie filling on top of cream cheese layer.
  7. Top with remaining whipped topping.
  8. Chill thoroughly before serving.

This article and recipe adapted from this site

Sticky Crispy Garlic Chicken Wings

Ingredients
For the Glaze
  • 2 tbsp olive oil
  • 5 cloves of garlic, minced
  • 1 cup of Stevia Nectar or honey
  • ¼ cup soy sauce
  • 1 tsp black pepper

For the Chicken
  • 3 pounds of chicken wings
  • Peanut oil for frying
  • 2 cups of flour
  • 5 tbsp of ground ginger
  • 2 tsp of cayenne pepper
  • 1½ tbsp of salt
  • 2 tsp of black pepper
  • 2 eggs
  • 3 tbsp of cold water

Instructions
For the Glaze:
  1. Heat the olive oil and garlic in a small saucepan over
    medium heat for 1-2 minutes, until the garlic has softened.
  2. Add the nectar (honey), soy sauce, and black pepper and
    simmer together for 10 minutes. Keep an eye on this carefully as the sauce can
    boil over over the pot. (Will leave you with a burnt nightmare!)

For the Chicken:
  1. In a large bowl, combine the flour, ginger, cayenne pepper,
    salt, and black pepper.
  2. In a separate bowl whisk the eggs and cold water together to
    make an egg wash.
  3. Take the chicken wings (washed and trimmed) and dip them
    into the egg wash, and then toss them in the flour mixture.
  4. Drop and fry the coated chicken in peanut oil at 350 degrees
    for 15-20 minutes, until the outside is golden brown and crispy.
  5. Remove from the oil, and while the chicken is still hot,
    drop the wings into the sauce.
  6. Serve immediately!

This Recipe adapted from this –>> SITE

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

Lemon Layer Cake with Lemon Poppy Seed buttercream

Ingredients

  • 3 cups or 409 grams, cake flour (you can use regular flour)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cup or 368 grams, granulated sugar
  • zest of 1 lemon peeled with a vegetable peeler (no white
    pith)
  • 1 cup or 226 grams, unsalted butter, at room temperature
  • 4 large eggs at room temperature
  • 2 tsp lemon paste optional!
  • 1 cup or 240 grams buttermilk
  • 1/3 cup or 81 grams fresh lemon juice

frosting

  • 1 cup or 226 grams unsalted butter, at room temperature
  • 6 cups or 600 grams, confectioner’s sugar
  • 6-8 Tbsp or 90-120 grams fresh lemon juice plus more if
    needed
  • 1/4 cup or 37 grams poppy seeds
  • optional: one small drop yellow gel food coloring

garnish

  • very thin slices of lemon
  • mint leaves

Instructions

  1. Preheat oven to 350F Grease and flour 3 9-inch baking pans,
    and then line the bottoms with a round of parchment paper. Note: the parchment
    paper is important because the cakes can stick without it.
  2. Whisk the flour, baking powder, and salt together. Set
    aside.
  3. Put the sugar in a food processor, along with the zest of
    one lemon. Note: you don’t want the peel of the lemon, just the outer zest. Use
    a serrated vegetable peeler for best results and just peel off the yellow part,
    leaving the bitter white behind. Process the sugar and zest together until the
    zest is completely incorporated, and the sugar is moist and pale yellow.
  4. Cream the soft butter and the lemon sugar together in a
    stand mixer for 3 minutes, scraping down the sides of the bowl as needed.
  5. Beat in the eggs, one at a time, beating between each
    addition, scraping down the sides of the bowl to get everything incorporated.
    Add the lemon paste.
  6. Reduce the mixer to low speed and add the flour, mixing just
    until barely combined, then add the buttermilk and lemon juice. Mix until
    everything has come together, but don’t over-mix.
  7. Divide the batter equally between the 3 pans and spread out
    evenly.
  8. Bake for about 23-25 minutes, or just until risen and a
    toothpick inserted in the center comes out without wet batter clinging to it.
    Don’t over bake these layers ~ they’re thin and will cook quickly.
  9. Let the cakes cool in the pans on a rack. When they are
    cool, carefully flip them over and remove the parchment paper.
  10. To make the frosting cream the butter and sugar, gradually
    adding enough lemon juice to make a spreadable frosting. You may need a little
    more or a little less than the amount stated. Add the poppy seeds and beat
    until the frosting is smooth and creamy. Add more lemon juice to make it
    thinner, or more sugar to thicken it. If you’d like a pale yellow tint to your
    frosting, add a drop or two of food coloring and mix in thoroughly.
  11. Frost the cake and then garnish with the lemon slices and
    mint leaves.



Read Full Recipe —> Click Here

Creamy Chicken Stew

Ingredients
  • 2 boneless chicken breasts, cut into bite sized pieces
  • 2.5 teaspoons Italian seasoning
  • Salt/Pepper
  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 4 red potatoes, sliced
  • 1 cup baby carrots
  • ½ cup celery, diced
  • ¾ cup green beans
  • 10.5 oz. cream of chicken soup
  • 1 cup whole milk*
  • 1 cup sour cream at room temp
  • 1 oz. dry ranch dressing mix equal to 2 tablespoons

To Garnish

  • 1 tablespoon fresh parsley roughly chopped
  • 5 slices cooked bacon roughly chopped

Instructions

Crock Pot Method

  1. Melt the butter on the bottom of the crock pot. Add all of
    the vegetables on top and stir to coat with the butter. 
  2. Season the cubed chicken with salt, pepper, and Italian
    seasoning. 
  3. Mix together the soup, milk, sour cream and ranch seasoning.
    Temper the mixture by heating it for 30 seconds in the microwave. Pour on top
    of the chicken. 
  4. Cover the crock pot and cook on low for 6-8 hours. Low and
    slow is the best with milk and dairy products. 
  5. Sprinkle with parsley and crumbled bacon and serve. This
    tastes delicious over biscuits! 

Stove Top Method

  1. Add the butter and vegetables to a soup pot over medium
    heat. Cook until softened, about 10 minutes. 
  2. Dice the chicken into cubes and season with salt, pepper,
    and Italian seasoning. 
  3. Add the chicken to the pot and heat until white and cooked
    through. 
  4. Add the cream of chicken soup, milk, and sour cream. 
  5. Stir in the Ranch seasoning until well-combined. 
  6. Let the soup simmer until the carrots and potatoes are fully
    cooked. It will continue to thicken the longer it simmers. 
  7. Once it’s thickened to your liking, garnish with bacon if
    desired and serve over warm biscuits.



Read Full Recipe —> Click Here

Luxury Cheesy Crack Chicken Casserole



Ingredients
  • 3 cups  uncooked elbow
    macaroni

Bacon:

  • 2 tablespoons  butter
  • 12 slices  bacon  (diced into 1-2 inch pieces)

Chicken:

  • 1.5-2 lbs  uncooked
    chicken  (cubed)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground
    black pepper
  • 1/2 tablespoon 
    paprika

Veggies:

  • 1  green bell
    pepper  (diced)
  • 1 medium  onion  (diced)
  • 2 tablespoons  minced
    garlic

Cheesy Mixture:

  • 3 tablespoons  butter
  • 1/3 cup  all-purpose
    flour
  • 3 cups  milk
  • 1 package  Dry Ranch
    Mix  (optional)
  • 1 package  (8oz) cream
    cheese  (room temperature)
  • 3 cups  shredded
    Cheddar cheese
  • 1 can  (10 3/4 oz)
    cream of chicken soup, condensed

Toppings:

  •  Cooked bacon
  • 1 cup  shredded
    cheddar cheese
  • 1/4 cup  panko crispy
    bread crumbs  (optional)

Instructions

  1. Heat oven to 375°F.
  2. Cook and drain macaroni as directed on package.

Cook Bacon:

  1. In a large skillet, over medium-high heat, melt two
    tablespoons of butter and cook the bacon, stirring frequently, until crispy.
    Remove from skillet and set aside. Drain grease, leaving only about 2
    tablespoons in the skillet.

Cook Chicken:

  1. Add the cubed chicken to the skillet, season with salt,
    pepper and paprika. Cook stirring frequently, until golden and no longer pink
    in the center. Remove from skillet and set aside.

Cook Veggies:

  1. Add diced onion, diced bell pepper and minced garlic to the
    skillet and cook for 3-5 minutes, stirring occasionally, until soft and tender.
    Remove from skillet and set aside.

Cheesy Mixture:

  1. In same skillet, on medium heat, melt 3 tablespoons butter
    over medium heat. Stir in flour with whisk until a paste forms.
  2. Gradually stir in milk, beating with the whisk.
  3. Stir in Ranch Mix if using.
  4. Stir in condensed cream of chicken soup and cream cheese
    until fully combined.
  5. Stir in 3 cups of cheddar cheese. Remove from heat.

Combine:

  1. In a large bowl combine: cooked pasta, chicken, veggies and
    cheese mixture. Stir well to combine and transfer to a 13×9-inch (3-quart)
    baking dish.
  2. Top with the cooked bacon, 1 cup shredded cheese and
    sprinkle some bread crumbs on top if desired.

Bake:

  1. Bake for 20-30 minutes or until mixture is bubbly and cheese
    is fully melted.
  2. Serve and enjoy!

0 Calories: 958 Carbohydrates: 58 Protein: 40 Fat: 62
Saturated Fat: 30 Cholesterol: 188 Sodium: 1172 Potassium: 590 Fiber: 2 Sugar:
8 Vitamin A: 1710 Vitamin C: 13.6 Calcium: 577 Iron: 2.7






This article and recipe adapted from this site

Air Fryer Fried Chicken

Ingredients

  • Marinade
  • ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • ½ cup hot sauce
  • ½ cup buttermilk
  • Seasoning
  • ¾ cup All-Purpose Flour
  • 2 tsp seasoning salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp cayenne pepper
  • Oil for spraying Canola or Vegetable

Instructions

  1. Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
  2. Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
  3. Place a parchment liner in the Air Fryer basket.
  4. Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
  5. Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
  6. After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
  7. Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Notes

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer. 
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
  • Some breading will fall of, whether you use the liners or not. However, much less breading falls of when using the parchment liners.
  • If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has  at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciousy crsip. 
  • This chicken is best serve the same day. If reheating, place chicken in Air Fryer and cook on 370 for about 10 minutes.
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy. 

This article and recipe adapted from this site

Easy Raspberry Chocolate Chunk Cookies

INGREDIENTS

  •  1 cup butter, softened
  •  3/4 cup light brown sugar, packed
  •  1/2 cup granulated sugar
  •  2 eggs
  •  1 teaspoon vanilla
  •  2 1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 cup dark chocolate chunks
  •  1 1/2 cups frozen raspberries

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside. 
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes. 
  3. Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed. 
  4. Add the flour, baking soda and salt and mix again on low speed until combined. 
  5. Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much. 
  6. Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.  Bake for 10-12 minutes.
  7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

This article and recipe adapted from this site

One Skillet Chicken with Green Beans

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

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

This Recipe adapted from this –>> SITE

Farmhouse buttermilk Cake

Ingredients

Cake
  • 1/2 cup (113g) unsalted butter, at room temperature, at
    least 65°F
  • 2 cups (425g) light brown sugar
  • 2 large eggs, at room temperature
  • 2 cups (454g) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour

Topping
  • 6 tablespoons (85g) melted butter
  • 1 cup (213g) light brown sugar
  • 1/4 cup (57g) milk
  • 1/8 teaspoon salt
  • 2/3 to 1 cup (74g to 113g) diced pecans

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x
    13″ cake pan. 
  2. Beat the butter and brown sugar together till smooth. 
  3. Add the eggs, beating till smooth. 
  4. Stir in the buttermilk and vanilla extract.
  5. Add the baking soda, salt, and flour to the wet ingredients,
    beating till thoroughly combined. 
  6. Pour the batter into the prepared pan. 
  7. Bake the cake for 35 minutes. Towards the end of the baking
    time, prepare the topping. 
  8. Stir the butter and the sugar together. Add the milk,
    pecans, and salt. The glaze will be thick but pourable. 
  9. Top the baked cake with the topping, and return to the oven
    for another 10 minutes. 
  10. Remove the cake from the oven. The topping will look very
    runny. You can eat the cake hot, with the glaze still gooey; or let the cake
    sit at room temperature for a few hours, by which time the glaze will have set.





Read Full Recipe —> Click Here

Crock Pot Cheesy Chicken

Ingredients

  • 4 large chicken breasts boneless, skinless
  • 1 medium onion chopped
  • 8 pieces Swiss cheese
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1/2 cup butter melted (1 stick)
  • 1 10 oz can Rotel®
  • 1 10 oz can cream mushroom soup
  • 1 1/2 cup dry stuffing mix I used Stove Top®
  • 1 8 oz chicken broth*

Instructions

  1. Spray a crock pot with a non stick spray.
  2. Place onions in bottom of crock pot then add chicken
    breasts.
  3. Sprinkle with garlic salt and pepper.
  4. Top each piece of chicken with 2 pieces of Swiss cheese.
  5. Add stuffing mix then pour melted butter over chicken.
  6. Pour Rotel® and cream of mushroom soup over chicken and then
    add chicken broth.
  7. Cover and cook on low for 8-10 hours or on high for 6 hours.
  8. ENJOY!



Read Full Recipe —> Click Here

Nutella-stuffed Mini Pancakes



INGREDIENTS
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, yolks and whites separated
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted and room temperature
  • Cooking spray
  • Nutella

INSTRUCTIONS
  1. Combine the flour, sugar, baking powder and salt in a bowl.
    In a separate bowl, whisk the egg yolks, then add the milk and butter. Add the
    flour mixture and whisk until well combined, but still lumpy.
  2. In a separate bowl, beat the egg whites with an electric
    mixer until stiff peaks form. Add 1/3 of the egg whites to the batter and
    gently fold to combine. Add the remaining egg whites and gently fold until just
    combined.
  3. Spray an ebelskiver pan with cooking spray and place on a
    stove set to medium heat. Once the pan is warm, spoon about 2 tablespoons of
    batter into each well. Dollop about 1 teaspoon of Nutella into the center of
    each well – placing the Nutella in a piping bag makes this MUCH easier! Spoon
    enough batter on top to seal the pancakes closed.
  4. Once the surface begins to bubble, flip over the pancakes
    using two skewers, so that the cooked side is facing up. Cook until the bottom
    turns golden brown.
  5. Transfer the pancakes to a plate and enjoy!

Base Recipe adapted from this SITE

Grannys Monkey Bread Recipe



Ingredients

  • 3 8 ounce packages buttermilk biscuits
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup butter (2 sticks)
  • 1/2 cup packed brown sugar


Instructions

  1. Prepare Bundt pan by heavily greasing with butter. Preheat
    oven to 350 degrees F.
  2. Cut each biscuit into four equal sized pieces.
  3. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or
    plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and
    gently arrange them into the prepared Bundt pan.
  4. In a small sauce pan, combine 1/2 cup of the remaining sugar
    cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just
    to a boil and then immediately remove from heat. Carefully drizzle the mixture
    over the rolled dough balls in the Bundt pan.
  5. Bake in preheated oven for 30 minutes. This time may vary
    depending on oven and pan used. Continue cooking until tops are starting to
    crisp and turn golden brown. To be entirely sure that the monkey bread is fully
    cooked and not doughy in the center, use a thermometer to verify that the
    middle has reached 190 degrees F. If the top is getting overly cooked and the
    center is still not at 190F, lower the monkey bread in your oven or cover with
    foil to prevent over-browning.
  6. Allow pan to rest for about 5 minutes, then cover with a
    large plate and invert bread. To eat, pull desired amount off with your fingers
    and enjoy the gooey sweet sinful treat.

Base Recipe adapted from this SITE

Easy Bacon-wrapped Cheese-stuffed Chicken

Ingredients
  • 4 ounces cream cheese, softened
  • 1/2 cup cheddar cheese, shredded
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 8 slices thin cut bacon
  • paprika to taste
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a bowl, combine cream cheese and cheddar cheese. Form into about 2 to 3-inch length and 1/2-inch thickness (make sure they will fit the cut you make on the chicken).
  2. Wrap each cheese log in plastic film and freeze for about 10 to 15 minutes or until firm.
  3. Trim chicken of any excess fat. Make a small slit on top of meat, but not cutting all the way through.
  4.  Remove the plastic film and insert the cheese log into the slit.
  5. Wrap chicken with bacon and place in a single layer on a cast iron skillet or baking dish.
  6. Season with paprika to taste and sprinkle with chopped parsley.
  7. Bake in a 400 F oven for about 30 to 35 minutes or until thermometer inserted in center of chicken reads 165 F.
  8. Broil for about 1 to 2 minutes or until bacon crisps. Serve hot.


This article and recipe adapted from this site

Pineapple Dream Dessert



Ingredients


Crust:

  • 2 1/2 cups graham crumbs 2 sleeves
  • 1/2 cup unsalted butter

Layers:

  • 2 cups powdered sugar sifted
  • 1/2 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 8 oz Cool Whip fat-free
  • 20 oz crushed pineapple drained well

Instructions

  1. Preheat oven to 300 F.
  2. Melt butter in the microwave and allow to cool. Combine the
    crumbs and butter and toss together until incorporated. Press 2 cups of the
    crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on
    wire rack to cool.
  3. Beat the cream cheese and butter together until creamy. Turn
    the mixer down to low and add the powdered sugar one cup at a time until
    incorporated. Turn up and beat well for a minute or so. Add a heaping
    tablespoon of the drained pineapple and stir in with a rubber spatula. Spread
    the cream cheese and pineapple mixture over the crust.
  4. Fold the remaining pineapple into the Cool Whip and spread
    on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb
    mixture on top. Refrigerate for at least 4 hours, preferably overnight.

Read Full Recipe >>>> Click Here

Easy Amish sour Cream Corn Bread



Ingredients
  • 3/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 Tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup sour cream (regular or reduced fat – full fat is best)
  • 1 large egg, beaten
  • 2 Tablespoons butter, melted
  • 1/4 cup milk (whole milk is best)

Directions 
  1. Preheat oven to 400 degrees f. and grease a 9×5 bread pan
    with non-stick cooking spray. 
  2. In a large bowl, add all of the dry ingredients (cornmeal,
    flour, sugar, baking soda, cream of tartar and salt) and mix well using a
    whisk. Next, add wet ingredients (sour cream, egg, butter and milk), using a
    spoon, mix until just blended (do not over mix) then pour batter into baking
    pan spreading evenly. 
  3. Bake on middle rack of oven for 30 to 35 minutes. Be sure to
    check the bread using a toothpick in the center, making sure it comes out
    clean. Remove from oven, allow to cool for 10 
    minutes then remove from pan. 
    Enjoy!

Read Full Recipe —> Click Here

French Onion Chicken

INGREDIENTS

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 2 tsp. freshly chopped thyme
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 3/4 lb. boneless skinless chicken breasts, cut into
    1″ pieces
  • 1/2 tsp. dried oregano
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. low-sodium beef broth
  • 1 c. shredded Gruyère
  • Freshly chopped parsley, for garnish (optional)

DIRECTIONS

  1. In a large skillet over medium heat, heat 2 tablespoons oil.
    Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low
    and cook, stirring occasionally until onions are caramelized and jammy, about
    25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off
    heat and remove onion mixture. Wipe skillet clean.
  2. In a large bowl, season chicken with salt, pepper and
    oregano, then toss with flour. Heat remaining oil in same skillet over
    medium-high heat. Add chicken and cook until golden on all sides and mostly
    cooked through, about 8 minutes.
  3. Add beef broth and return caramelized onions to skillet.
    Bring mixture to a boil, then reduce heat and simmer until chicken is cooked
    through and beef broth reduces slightly, about 10 more minutes.
  4. Add Gruyère and cover skillet with a lid. Cook until cheese
    is melty, about 2 minutes. Remove from heat and garnish with parsley before
    serving.



This article and recipe adapted from this site

Chicken In Roasted Pepper Sauce



Ingredients


  • 1 lb. chicken breast about 4 slices (1/2 inch thick)
  • 2 tbsp. avocado oil or olive oil
  • 1/4 cup vegetable broth
  • 1/2 medium onion
  • 2 garlic cloves, minced
  • 12 oz. jar of roasted peppers, divided
  • 1/2 cup full-fat coconut milk or cream
  • 1/2 cup shredded Parmesan
  • 1 handful spinach
  • 1/4 tsp. red pepper flakes optional
  • 1 tsp. paprika or to taste
  • 1/2 tsp. salt or to taste


Instructions

  1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a
    hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  2. Season the chicken with salt and paprika.
  3. Add about 2 tablespoons of avocado oil to a large non-stick
    skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each
    side, until just cooked through. Remove the chicken from the skillet.
  4. To the same skillet, add the onions and garlic. Cook,
    stirring, for 2 minutes and then add the vegetable or chicken broth. Keep
    cooking until the liquid evaporates and the onions soften nicely.
  5. Add the chopped and pureed peppers. Cook, stirring
    occasionally, for 7-10 minutes, until it starts looking thicker, and the
    roasted peppers sweeten.
  6. Reduce the heat to low. Add the coconut milk, Parmesan, and
    spinach. Stir and bring to a gentle simmer.
  7. Return the chicken to the skillet, cover it with the sauce,
    and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.

This article and recipe adapted from this site

Crock Pot Fiesta Chicken Recipe

Ingredients

  • 4  chicken breasts
  • 1 packet Fiesta Ranch dip by the salad dressing
  • 1 can black beans 15 0z
  • 1 can Rotel 8 oz
  • 1 can corn 15.25 oz not drained
  • 1 block cream cheese
  • 2 fresh limes

Instructions

  1. Add the chicken and place all the ingredients except the limes and the cream cheese in the crock pot.
  2. Cover and cook on high in the slow cooker for 4 hours or low for  6 hours.
  3. Shred the chicken.
  4. Squeeze the limes over the chicken mixture , add cream cheese and stir to combine.
  5. Continue to heat in the crock pot until the cream cheese is fully melted (usually 30-60 minutes).
  6. Serve over rice or with tortillas.

Recipe Notes

  • Sometimes we add green chilis or bell peppers to the recipe. You can also add a can of diced tomatoes if you prefer more tomato flavor. I like to let the mixture sit 30 minutes to absorb any liquid.
  • Notes – you can top with shredded cheese and avocados!

This article and recipe adapted from this site

The 30-minute Ultimate Spicy Chicken Lo Mein Recipe



Ingredients
  • 4 oz / 150 Grams Lo Mein Egg Noodleshttps://ir-na.amazon-adsystem.com/e/ir?t=savory07-20&l=am2&o=1&a=B004H4P5UU
  • For Chicken:
  • 1 Cup Chicken Breast,cut in to 1/2 Inch strips
  • As per need Salt
  • 1/2 Tbsp Soy Sauce
  • 1/2 tsp Cornstarch
  • 1 tsp Vegetable Oil

For main dish:
  • 1 Tbsp Sesame Oil
  • 1 Tbsp vegetable Oil
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Garlic
  • 1/4 Cup Red Onion,sliced
  • 1/4 Cup Carrot,sliced
  • 1/4 Cup Red Bell Pepper
  • 1/4 Cup Green Bell Pepper
  • 1/2 Cup Scallion, long cut,2 Inch long
  • 1/2 Cup Cabbage,shredded
  • 1/4 Cup Water / Chicken Stock(Optional)
  • As per need Salt

For Sauce Mix:
  • 1 Tbsp Light Soy Saucehttps://ir-na.amazon-adsystem.com/e/ir?t=savory07-20&l=am2&o=1&a=B01M3VWKHU
  • 2 Tbsp Dark Soy Saucehttps://ir-na.amazon-adsystem.com/e/ir?t=savory07-20&l=am2&o=1&a=B0001EJ4CU
  • 1 Tbsp Oyster Saucehttps://ir-na.amazon-adsystem.com/e/ir?t=savory07-20&l=am2&o=1&a=B07BBT37K9 / Hoisin Saucehttps://ir-na.amazon-adsystem.com/e/ir?t=savory07-20&l=am2&o=1&a=B002ER9KEY
  • 1 Tbsp Sriracha
  • 1 tsp Sugar
  • As per need Salt
  • 1 tsp Sesame Oil



Instructions
  1. Cook noodles as per package instructions and keep aside.
  2. Marinate Chicken with ingredients mentioned.

  3. Keep this aside for 5 mins
  4. In a pan,add 1 Tbsp Sesame oil, then with pair of tongs pick
    each chicken piece and drop in the pan.

  5. Discard if any leftover marinade.

  6. Toss on medium flame till cooked,keep this aside.
  7. In the same pan add 1 Tbsp Vegetable oil, add the ginger and
    garlic,fry till fragrant.

  8. Do not burn the ginger and garlic or the final dish will turn bitter.

  9. Add all the veggies one after other in the order shown in the step-wise
    pictures.

  10. Then add chicken and once they are soft,cooked,keep them aside.
  11. In a bowl add the ingredients to make sauce mix.

  12. Mix well and keep aside.
  13. In the same pan,add noodles and sauce mix.

  14. Toss the noodles well to coat the sauce well on noodles.

  15. Add the veggies and chicken, adjust salt.

  16. Toss well to mix everything.
  17. If there is no enough sauce for the dish add 1/4 cup water
    or chicken stock to loosen up everything.

  18. Cook on high heat and toss well.

  19. Serve immediately.

This Recipe adapted from this –>> SITE

30 Minute Chicken and Rice Dinner

You Will Need

  • 2 cups of shredded chicken
  • 2 cups of cooked rice
  • 1 (15 oz.) can of black beans, drained
  • 1 (15 oz.) can of corn, drained
  • 2 cups of shredded Mexican cheese
  • 1/4 cup of cream cheese
  • 1/2 cup of chunky salsa
  • 1 Tsp. of cumin
  • 1 Tsp. garlic powder
  • 1 Tsp. onion powder

Other supplies needed:

  • Non-stick spray
  • 8×8 baking dish
  • Mixing bowl

Directions

  1. Preheat oven to 350°
  2. In the mixing bowl combine all of the ingredients except
    only use 1 cup of cheese. Save the other cup for adding to the top.
  3. Prepare your baking dish with non-stick spray
  4. Add the mixture to the baking dish
  5. Put the remaining 1 cup of cheese on top
  6. Cover with foil and cook for 25 minutes
  7. Remove the foil and cook for an additional 5 minutes or
    until the cheese on top is melted





This Recipe adapted from >>>> Click Here

Luxury Pecan Pie Cake

Ingredients

First Cake Layer: 
  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2/3 cup sugar
  • ½ cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup chopped pecans

Second Cake Layer

  • 1/4 cup butter melted
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 325 degrees. Spray an 8×8 baking pan with
    cooking spray.
  2. In a bowl, whisk together the flour, baking powder and salt.
    Set aside 1/3 cup (for the second cake part).
  3. In another bowl, whisk together the egg, sugar, oil and
    vanilla. Mix well.
  4. Add in the flour mixture and the milk, alternately, scraping
    the sides of the bowl as needed.
  5. Fold in 1 cup of chopped pecans.
  6. Pour the batter into the prepared pan. Bake for 20 minutes.
  7. Meanwhile, in a small bowl, whisk together the reserved 1/3
    cup flour mixture, melted butter, egg, milk, sugar, corn syrup and chopped
    pecans. Mix well.
  8. Pour this mixture as evenly as possible over the cake after
    it has baked for 20 minutes. It will sink towards the bottom….that’s ok! Just
    trust the process.
  9. Bake again for 45 minutes or until the center of the cake is
    set.
  10. Serve the cake warm with vanilla ice cream and/or whipped
    cream.



Read Full Recipe —> Click Here

Slow Cooker Bacon Garlic Chicken Breast

Ingredients

  • 4 chicken breasts, boneless and skinless*
  • 8-12 slices bacon
  • 1/3 cup brown sugar
  • 2 teaspoons garlic, minced (about 2 cloves)

Optional

  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground or to taste
  • fresh parsley, chopped, for garnish

Instructions

  1. In a medium bowl, mix brown sugar, minced garlic, and
    optional salt and pepper.
  2. Place the chicken breasts on a plate and rub half of the
    spice mixture all over the chicken breasts.
  3. Wrap each chicken breast with 2-3 slices of bacon, starting
    and finishing on the bottom of each breast. (The amount of bacon needed depends
    on the size of your chicken and bacon.)
  4. Place the wrapped chicken breasts seam-side down in the
    crock pot in a single layer, snuggling them in as evenly as possible.
  5. Sprinkle the remaining brown sugar mixture on top. 
  6. Cover and seal the lid. Cook on LOW for 3 hours or until an
    internal temperature of 165°F (74°C) is reached**.
  7. Optional: After cooking, place under the broiler (about 6
    inches from the heating element) for 2-3 minutes to make the bacon crispy and
    add a nice caramelized color***.
  8. Remove chicken to a cutting board or plate, and cover with
    aluminum foil to keep it warm. Let rest for 5-10 minutes so that you will get
    clean slices.
  9. Garnish with optional parsley. Serve and enjoy!

Read Full Recipe —> Click Here

Lemon Blueberry Cake

INGREDIENTS
  • 1 (15.25oz). box vanilla cake, plus ingredients called for on
    box
  • Juice and zest of 1 1/2 lemons, divided, plus more zest for
    garnish
  • 1 3/4 c. fresh blueberries, divided
  • 3 tbsp. all-purpose flour
  • 1 c. (2 sticks) butter, softened
  • 3 c. powdered sugar
  • 1/4 c. heavy cream
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 2 Thin lemon slices, for topping

DIRECTIONS
  1. Preheat oven to 350º and grease three 9″ cake pans with
    cooking spray. Line with parchment. Prepare cake mix according to package
    directions, then stir in juice and zest of 1 lemon.
  2. In a small bowl, toss 1 cup blueberries and flour until
    completely coated (to keep the berries from sinking). Gently fold blueberries
    into the batter.
  3. Divide cake batter evenly among prepared cake pans and bake
    until a toothpick comes out clean, 18 to 20 minutes.
  4. Let cool in pans for 10 minutes, then invert onto a wire
    rack and let cool completely.
  5. Make frosting: In a large bowl using a hand mixer or the
    bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups
    powdered sugar. Add remaining lemon juice and zest and heavy cream and beat
    until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered
    sugar as desired for texture and flavor.)
  6. Place a dab of frosting on cake plate (to keep cake in
    place) and place parchment strips on each side of the cake plate. Place down
    first cake and top with frosting, then top with second cake and frost. Repeat
    with third cake and frost sides.
  7. Garnish with remaining blueberries, lemon slices, and zest
    and serve.

Base Recipe adapted from this SITE

Deviled Strawberries

Ingredients

  • 18-24 large strawberries
  • 1 (8 ounce) package of cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 2/3 cup white granulated sugar
  • 1/2 cup graham cracker crumbs
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don’t need to take out much, just make a small enough indent so that the cream cheese filling doesn’t slide off). *Pictorial Above *
  2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
  3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
  4. Fold the whipped cream into the cream cheese mixture until well incorporated.
  5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
  6. Finish with a sprinkle of graham cracker crumbs.
  7. Serve and enjoy!

This article and recipe adapted from this site

Best One Bowl Blueberry Muffins

INGREDIENTS

  • 1 1/2 cups (all-purpose flour
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)

INSTRUCTIONS

  1. Preheat oven to 400º F
  2. In a large bowl whisk flour, sugar, baking powder and salt,
  3. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  4. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  5. Divide the batter between the muffin cups filling about ½ full.
  6. Sprinkle a little sugar on top of each muffin.
  7. Bake for 15-20 minutes

This article and recipe adapted from this site

Air Fryer Chicken Chimichangas



Ingredients


Chicken Chimichangas

  • 1 rotisserie chicken white meat shredded – reserve the dark
    meat for another use
  • 1 1/2 cups cooked rice
  • 1 cup salsa use your favorite brand – I like a green salsa
    with this recipe
  • 1/2 tsp salt
  • 8 soft taco size flour tortillas about 8 inches across
  • 2 tbsp vegetable oil

Toppings

  • white queso cheese sauce
  • shredded lettuce
  • diced tomatoes
  • sour cream
  • guacamole

Instructions

  1. Brush the bottom of the air fryer basket with vegetable oil.
    Preheat the air fryer to 360 degrees.
  2. In a large bowl, mix together the chicken, rice, salsa and
    salt until well blended.
  3. Place about 1/2 cup of the chicken filling in the center of
    each tortilla. Roll them up tightly with the ends folded in to seal in the
    filling.
  4. Place the chimichangas, two at a time and seam side down, in
    the oiled basket. Brush the tops of the chimichangas lightly with vegetable
    oil.
  5. Air fry the chimichangas for about 4 minutes at 360 degrees.
    Open the air fryer and use metal tongs to flip the chimichanges. Continue to
    air fry for another 4 minutes until the chimichangas are hot and browned.
  6. The filling will keep in an air-tight container in the
    refrigerator for up to two days so the chimichangas can be prepared as needed.
  7. Top the chimichangas with white queso cheese sauce, lettuce,
    tomato, sour cream and guacamole.

Read Full Recipe >>>> Click Here

Chocolate orange Loaf Cake

Ingredients

For the sponge

  • 200 g Butter or baking spread
  • 200 g Caster sugar
  • 2 tsp Orange extract
  • 4 Eggs large
  • 1 tbsp Milk
  • 175 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1/2 a Terry’s Chocolate Orange chopped up – optional

For the buttercream

  • 150 g Butter or baking spread
  • 275 g Icing sugar
  • 25 g Cocoa powder
  • 1 tsp Orange extract
  • 1 1/2 tbsp Milk

For decoration

  • 1/2 a Terry’s Chocolate Orange
  • Orange sprinkles optional

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and
    grease and line a 2lb loaf tin 
  2. Mix together the butter and caster sugar using an electric
    mixer ot a spoon until light and fluffy 
  3. Add the orange extract, eggs and milk and whisk in until
    smooth 
  4. Whisk in the flour, baking powder and cocoa powder until
    fully combined
  5. Fold in the chopped up Terry’s Chocolate Orange 
  6. Pour the mixture into the loaf tin and bake for an hour, or
    until a skewer inserted in the centre comes out clean. Leave to cool fully
  7. To make the buttercream, use an electric mixer or a spoon to
    mix together the butter and icing sugar until they start to combine, then add
    the orange extract and milk and mix until smooth
  8. Put it into a piping bag and pipe it onto the loaf cake, or
    spread on with a spoon or spatula
  9. Decorate with the remaining Terry’s Chocolate Orange pieces
    and some sprinkles too if you like!
  10. Store in an airtight container in a cool place and eat
    within 3 days



Read Full Recipe —> Click Here

Luxury Instant Pot Garlic Parmesan Chicken and Potatoes



INGREDIENTS

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch
    pieces
  • 1 lb potatoes, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tbsp extra-virgin olive oil
  • Salt & pepper to taste
  • 3/4 cup low-sodium chicken broth (for IP)
  • 2 tsp oil (for IP)


INSTRUCTIONS

Slow Cooker
  1. Add all ingredients EXCEPT the shredded Parmesan cheese to the
    slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. Top with shredded Parmesan cheese and cook an additional
    10-20 minutes until melted.

Instant Pot 
  1. Turn the Instant Pot to saute. Once the IP is hot, add the
    oil & chicken and cook a few minutes on each side until slightly browned.
  2. Add potatoes and all other ingredients EXCEPT the shredded
    Parmesan. Be sure to include the chicken broth. Stir to mix well.
  3. Close lid and seal valve. Set high pressure and cook for 8
    minutes (make sure internal temperature for the chicken is 165° Fahrenheit).
    Quick release pressure.
  4. Top with shredded Parmesan cheese. Cook on WARM until cheese
    is melted.



Read Full Recipe —> Click Here

15 Minute Easy Apple Pie Nachos

Ingredients
  • 6 flour tortillas, 8-inch size is ideal
  • 5 tbsp unsalted butter, melted, divided
  • 1 cup cinnamon sugar (1 cup sugar + 2 tsp
    cinnamon), divided
  • 2 Granny Smith apples, peeled, cored and chopped
  • fresh squeezed lemon juice
  • 1/4 cup caramel sauce, optional
  • 1/4 cup chopped pecans, optional
  • whipped cream, optional

Instructions
  1. Preheat oven to 400F degrees. Line two large baking sheets
    with parchment paper or silicone baking mats. Set aside.
  2. Cut the tortillas into even triangles and place in a large
    mixing bowl. Add 3 tbsp melted butter and 3/4 cup cinnamon sugar, tossing until
    coated.
  3. Place pieces onto prepared baking sheets and bake 3 minutes
    per side, flipping halfway through. Repeat if pieces don’t fit onto baking
    sheet in one layer.
  4. Prepare chopped apples and sprinkle with lemon juice. Then
    mix with remaining 1/4 cup cinnamon sugar.
  5. In a medium saucepan, melt butter under medium heat. Add in
    apple mixture and saute several minutes until soft and tender.
  6. On a large serving plate, place a layer of tortilla pieces
    and add apple mixture on top. Repeat with another layer is desired. Top with
    caramel sauce, pecans and whipped cream. Serve & enjoy!

Base Recipe adapted from this SITE

Butterfinger Lush



Ingredients

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


Instructions

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

Base Recipe adapted from this SITE

Red Velvet Cake Pops Recipe

Ingredients

  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 1/4 cup water
  • 1 15 oz box red velvet cake mix
  • 2 tbsp Pillsbury creamy supreme
  • vanilla frosting
  • 1 12 oz bag Wilton candy melts
  • 1 Tbsp melting aid

Equipment:

  • 20 cake pop sticks
  • cake pop former 11/4 inch in diameter
  • styrofoam

Instructions

  1. Combine the eggs, cake mix, oil, and water then pour the red velvet cake batter into a baking dish sprayed with nonstick spray. Bake the cake according to the package and let it cool down to room temperature.
  2. Cut and trim the outer part of the cake. These dry pieces are too dry and may cause your cake pops to fall apart.
  3. Crumble the cake with your hands into a large bowl. Then add 2 tablespoons of vanilla frosting to the crumbled cake and mix with a spoon then work it in with your hands.
  4. Shape the crumbled cake bits into balls and press them into the cake pop. Now remove extra cake from the sides and compress the cake ball back into your hands and round it out to a ball. The cake pop former was meant for getting the perfect size cake pop.
  5. Melt about 1/4 cup of white candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy. Then dip the end of your cake pop stick into the melted white candy.
  6. Insert the stick into to each cake ball a little more than half way through. Now place each cake pop onto a baking sheet and transfer to the freezer for about 15 minutes.
  7. Then, melt the renaming white candy melts in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it’s melted well, add 1 tbsp of dipping aid chips. Now mix that all together with a whisk and pour it into a narrow cup.
  8. Dip each cake pop into the cup then slowly pull up the cake pop. Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
  9. Place the dipped cake pops into a styrofoam block and drizzle with red candy melts.

This article and recipe adapted from this site

Best Eggless Cookie Dough

Ingredients
  • 1/4 c butter softened
  • 1 c light brown sugar
  • 1/4 c milk
  • 1 tsp vanilla extract
  • 1 – 1 1/4 c flour
  • 1/4 c sugar
  • 1/2 c chocolate chips mini or regular

Instructions

  1. Cream butter and brown sugar in a bowl, until smooth.
  2. Add milk and vanilla and mix until well combined.
  3. Add flour and sugar.
  4. Fold in chocolate chips. Mix well. ENJOY
  5. Refrigerate any leftovers (if there are any!).

This article and recipe adapted from this site

Luxury Chicken Taco Bowl Board



Ingredients

  • Chicken, cooked, we use rotisserie
  • Cooked rice, you can use brown rice or Spanish rice or
    Mexican rice
  • Red salsa
  • Mexican cheese
  • Green onion, finely chopped
  • Red onion, finely chopped
  • Sour cream
  • Corn salsa, for Trader Joe’s
  • Guacamole
  • Chopped cilantro
  • Lime wedges 

Instructions

  1. Prepare a large bowl with shredded chicken and cooked brown
    rice (or use Mexican rice). Sprinkle with fresh chopped cilanrto. TIP: Prepare
    the bowl and keep warm until right before serving.
  2. In small bowls add the cheese, onions, sour cream, corn
    salsa, and all taco toppings for the taco bowl. Place on the board.
  3. Add lettuce and tomatoes around the bowl of rice and
    chicken.
  4. In open areas, add your favorite taco chips! Serve!

Read Full Recipe >>>> Click Here

Cajun Lime Chicken Avocado Corn Salad

Ingredients:

Blackened Chicken:

  • 1/2 lb chicken breast (boneless, skinless, thinly sliced)
  • 1 tbsp olive oil (extra virgin)
  • 1/8 tsp salt (or to taste)
  • black pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • 1/8 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp oregano
  • 1/2 lime (juiced)

Cilantro Lime Juice Dressing:

  • 3 tbsp lime juice
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp cilantro (freshly chopped (or parsley))
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • 1/4 tsp crushed red pepper flakes (or to taste, optional)

Salad:

  • 1 english cucumber (cut lengthwise and then into slices)
  • 1 cup cherry tomatoes (halved)
  • 1/4 medium red onion (sliced thin)
  • 1 ear of corn (cooked)
  • 1 medium avocado (pitted, peeled, diced)

Instructions:

Chicken:

  1. Preheat a nonstick griddle pan over medium heat with 1
    tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
  2. Remove chicken from package. Rinse and pat dry.
  3. Combine all seasonings and 1 tablespoon of olive oil into a
    mixing bowl (or Ziploc bag).
  4. Add the chicken breast and toss to coat.
  5. Once the grill pan is heated, at the chicken breast and cook
    on each side approximately 3-4 minutes, flipping once. Time will be dependent
    on the thickness of the chicken breast.
  6. Remove from pan to a plate and allow to cool.
  7. Cilantro Lime Juice Dressing:
  8. While the chicken is cooking, combine all ingredients for
    the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

  1. Once the chicken has cooled, cut each breast into small
    cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red
    onion, corn, and avocados.
  2. Drizzle dressing over the top. Toss to fully combine.



This Recipe adapted from >>>> Click Here

The Best Chocolate Sheet Cake

INGREDIENTS:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup water or black coffee
  • 2 sticks butter (real, salted)

For the Icing:

  • 1 1/2 sticks of butter (real, salted)
  • 1/2 cup milk
  • Dash of salt
  • 1 1-lb box powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

For the Cake:

1. Grease a 10×15 baking pan (or spray with cooking spray)
and preheat oven to 350 degrees.

See notes below regarding other pan sizes.

2. Combine flour, sugar, baking soda and salt in a large
mixing bowl. Whisk to incorporate

ingredients then set aside.

3. Combine buttermilk, eggs and vanilla extract to a small
bowl then mix well and set aside.

4. Add cocoa powder to a small saucepan then whisk in water
or black coffee until smooth. Add

butter then stir and heat over medium-high heat until
boiling. Remove from heat.

5. Pour hot cocoa power mixture into bowl with flour mixture
then stir to incorporate. Add

buttermilk mixture then whisk all ingredients together for
one minute.

6. Pour batter into prepared pan then bake for 20 minutes or
until toothpick inserted in the

middle of the cake comes out clean. Remove from oven then
prepare icing.

For the Icing:

1. Combine milk, butter and salt in a small saucepan then
heat until butter is completely melted.

Remove from heat then stir in vanilla extract.

2/2/2020

2/2

2. Meanwhile, sift together powdered sugar and cocoa into a
large mixing bowl (the sifting is

optional but it prevents lumps in the icing). Pour hot
milk/butter mixture into bowl with

powdered sugar and cocoa powder then stir until smooth.

3. Pour icing over warm cake. Let cake rest for a few hours
before serving to ensure the icing

sets up some before cutting the cake.

4. Once the cake is cool, cover then store at room
temperature.

NOTES:

  • You can also prepare this in 18×13 half-sheet cake pan. If
    you do, reduce the baking time to 15-17
  • minutes then test with a toothpick for doneness.
  • I’ve never made this in a 13×9 pan though I’ve heard plenty
    folks say they make sheet cake
  • recipes in them. If you try it, increase the baking time to
    25-27 minutes then test with a toothpick for
  • doneness.
  • A 10×15 pan is a traditional jellyroll pan. If your pan is
    very shallow, you may not be able to fit all of
  • the icing on your cake (most are – Mama’s is – that’s ok)
    just include as much as will fit or let the
  • icing cool a bit before adding to the cake so that it pours
    thicker.
  • I bought a 10x15x2 pan specifically for making this cake so
    that the icing goes on easy-peasy
  • (traditional jellyroll pans are 10x15x1).
  • No buttermilk? No problem! Add 1½ teaspoons white vinegar to
    a small measuring pitcher then
  • add milk until the total volume measures 1/2 cup. Let
    mixture set 10 minutes before using.
  • Feel free to top the icing with chopped pecans or sprinkles
    if you’d like!





Read Full Recipe —> Click Here

Slow Cooker Chicken Enchilada Casserole

Ingredients:

  • 1½ lbs. boneless skinless raw chicken breasts
  • 28 oz. can Red Enchilada Sauce I use El Pato Brand
  • Add these items at the end:
  • 10 corn tortillas I used an entire 11.7 ounce bag
  • 3 cups grated cheddar cheese divided
  • 3.8 oz. can black olives divided


Instructions:

  1. Put the chicken breasts and the enchilada sauce in your slow
    cooker.
  2. Cook on HIGH for 4 hours or LOW for 8 hours.
  3. Shred the chicken with 2 forks right in the slow cooker.
  4. Cut the tortillas in to strips, add to chicken and sauce.
    Stir.
  5. Add 1 cup of cheese and half the olives into the sauce and
    chicken mixture. Stir again.
  6. Flatten the mixture.
  7. Add the rest of the cheese and the olives on top.
  8. Cook on low for about 40 – 60 minutes longer.
  9. Top with sour cream (optional)





Read Full Recipe —> Click Here

Easy Cheese Bomb Bread



INGREDIENTS:

  • 1 tube (about 16 ounces) refrigerated biscuit dough (I
    used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits
    which contains 8 biscuits)
  • 4 ounces mozzarella cheese, cut into eight 1-inch square
    cubes  (cheddar cheese or diced string cheese may be substituted)
  • 4 tablespoons (half of 1 stick) unsalted butter, melted
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder, or to taste
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons finely chopped fresh parsley, optional for
    garnishing


DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with a Silpat or
    with aluminum foil and spray with cooking spray; set aside.
  2. Separate biscuits and put 1 cheese cube into the center of
    each biscuit, wrap the dough around the cheese, seal, and place on baking sheet
    with the seam side down. Repeat until all dough and cheese is used. Bake for
    about 10 minutes, or until very lightly golden browned; watch them closely in
    the last minutes of baking because they can go from un-done to over-done in
    less than a minute. While biscuits bake, prepare the butter mixture.
  3. To a small microwave-safe bowl, add the butter and heat on
    high power to melt, about 30 to 60 seconds.
  4. Add the Italian seasoning, garlic powder, salt, and stir to
    combine. As soon as biscuits emerge from oven, generously brush each one with
    the butter mixture, optionally garnish with parsley, and serve immediately.
    Biscuits are best warm and fresh.

Base 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

Best Chocolate Chip Shortbread Cookies

Ingredients

  • 1 cup butter softened
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips
  • 8 oz melting chocolate wafers

US Customary – Metric

Instructions

  1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
  2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
  3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
  4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
  5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
  6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.

This article and recipe adapted from this site

Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

Ingredients

FOR THE SALAD:

  • 4 hard boiled eggs, diced
  • 12 to 16 ounces chicken breasts, chopped or shredded
  • 2 avocados, diced
  • 1 cup corn, (I use canned corn)
  • 8 bacon slices, cooked to a desired crispness and chopped
  • 1 small red onion, chopped

FOR THE CREAMY LEMON DILL SALAD DRESSING:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Instructions

  1. Add all the Salad ingredients to a large mixing bowl; mix
    gently just to combine and set aside.
  2. In a mixing bowl combine all the Salad Dressing ingredients;
    whisk until thoroughly incorporated. You can also place the ingredients in a
    jar and shake until combined.
  3. Add as much of the salad dressing as you prefer over the
    prepared Avocado Chicken Egg Salad; gently toss until well combined.
  4. Served immediately or refrigerate until ready to use.

Recipe Notes

WW FREESTYLE POINTS: 7
  • To lower your points down to 4, use turkey bacon, fat free
    sour cream, and fat free mayonnaise. 

HOW TO STORE EGG SALAD 
  • Store egg salad in an airtight container and keep in the
    fridge for 4 to 5 days.




This Recipe adapted from >>>> Click Here

Triple Nutella Mousse Cake

Ingredients

For the brownie base

  • 8 ounces (226 g) Nutella
  • 1/2 cup (113 g) unsalted butter, cut into pieces
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (130 g) all-purpose flour
  • 3 tablespoons Dutch-process cocoa powder
  • 1/2 teaspoon salt

For the mousse layer

  • 2 1/4 teaspoons plain gelatin powder, 1 packet
  • 4 tablespoons cold water
  • 8 ounces (226 g) Nutella
  • 1 1/2 cups (360 ml) heavy cream, divided
  • 1/8 teaspoons salt

For the topping

  • 1 cup (300 g) Nutella
  • 1/2 cup (120 ml) heavy cream

Instructions

Make the base

  1. Preheat the oven to 350ºF. Line the bottom a 9-inch
    springform pan with aluminum foil and spray the foil lightly with nonstick
    spray. Line the sides of the pan with parchment paper.
  2. Add the Nutella and butter to a medium saucepan. Warm over
    medium-low heat, stirring constantly until Nutella is melty and smooth. Whisk
    in the sugar. Set aside to cool slightly.
  3. Once cooled, whisk in the eggs and vanilla until combined.
    Sift the flour, cocoa powder, and salt into the Nutella mixture and fold together
    with a rubber spatula just until combined.
  4. Spread the batter evenly into the bottom of the prepared
    pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center
    comes out with only a few moist crumbs. Leave the brownie in the pan and set it
    wire rack to cool completely. Or pop it in the refrigerator for 15-20 minutes.

Make the mousse

  1. In a small bowl, sprinkle the gelatin over water, let stand
    for 5 minutes.
  2. Bring the Nutella and 1/2 cup of the cream to a simmer in a
    small saucepan over medium-high heat, whisking until the Nutella has fully
    melted. Remove from heat.
  3. Add the salt and softened gelatin; whisk until gelatin is
    fully dissolved. Transfer to a large bowl and cool to room temperature,
    stirring occasionally. The mixture will thicken slightly.
  4. In the bowl of a stand mixer fitted with the whisk
    attachment, whip the remaining 1 cup cream at medium speed until it begins to
    thicken, about 30 seconds. Increase the speed to high and whip until soft peaks
    form, about 30 to 60 seconds.
  5. Use a whisk to mix in 1/3 of the whipped cream into the
    Nutella mixture. Use a rubber spatula to fold in the remaining whipped cream
    until no streaks appear.
  6. Spoon the mousse into the pan over the brownie layer. Smooth
    the top with an offset spatula. Place the cake in the refrigerator and chill
    until set, about 2 hours.

Make the topping

  1. Warm the Nutella and cream in a small saucepan over
    medium-low heat, whisking until the Nutella has fully melted. Set aside to cool
    for 10 minutes, stir it occasionally.
  2. Pour the glaze over the top of the mousse layer and use an
    offset spatula to smooth it over. Refrigerate for at least 1 hour or until the
    glaze has set.
  3. Carefully remove the sides of the pan and dispose of the
    parchment paper. Serve the cake with whipped cream or fresh berries.

Make ahead tip

  1. The cake will keep for up to 3 days stored in the
    refrigerator.
  2. The cake can be frozen for up to 3 months. Thaw in the
    refrigerator overnight before serving.



Read Full Recipe —> Click Here

Easy Crock Pot Cream Cheese Chicken Chili

Ingredients

  • 1 15- oz. can black beans
  • 1 15.25- oz. can corn undrained
  • 1 10- oz. can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8- oz package light cream cheese
  • 2 chicken breasts

Instructions

  1. Drain and rinse the black beans. Place chicken at the bottom
    of the crock pot, then pour out the whole can of corn (undrained), Rotel
    tomatoes, and black beans on top of chicken.
  2. Top with seasonings and ranch dressing mix. Stir together.
  3. Place cream cheese block on top. Cover with lid and cook on
    low for 6-8 hours.
  4. After the cooking time is over, take chicken breasts from
    crock pot and shred and add back to the chili. Stir together and enjoy!



Read Full Recipe —> Click Here

No Bake Strawberry Jello Lasagna



Ingredients
For Oreo Crust:
  • 36 Golden Oreo cookies
  • ½ cup unsalted butter-melted

Strawberry Cheesecake Layer:
  • ½ cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 ¼ cup whipped cream
  • 1 1/3 cup diced fresh strawberries (about 5.5 oz.)

For Strawberry Jello Layer:
  • 3 oz. strawberry flavored gelatin (like Jello)
  • ½ cup boiling water
  • 1 cup strawberry Greek yogurt
  • 4 cups whipped cream
  • Topping:
  • 2–3 cups whipped cream
  • 4–5 oz. white chocolate bar to make the curls


Instructions
  1. To make the crust ground whole Oreo cookies with the filling
    in a food processor to make fine crumbs. In a bowl stir together ½ cup melted
    butter with Oreo crumbs until evenly moistened, then press the mixture in the
    bottom of 9 x 13 inch dish, set in the freezer to firm while making cheesecake
    layer.
  2. In a bowl cream together ½ cup softened butter, 8 oz.
    softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼
    cup whipped cream and mix to combine. Using a rubber spatula, gently fold in
    diced strawberries and spread the mixture over chilled crust. Place in the
    fridge.
  3. In a large bowl place strawberry Jello, add ½ cup boiling
    water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt
    until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the
    mixture over cream cheese layer and smooth the top.
  4. Refrigerate for 2-3 hours until set.
  5. Spread 2 cups whipped cream on top.
  6. To make the curls, carefully draw a vegetable peeler across
    the broad surface of a bar of white chocolate at room temperature. Sprinkle
    curls on top. Refrigerate for 2 more hours before serving, or overnight.
  7. Store in the fridge.

Notes
For whipped cream you can use thawed whipped topping like
Cool Whip (you’ll need about 22 oz.). For homemade whipped cream, beat 3 ½ cups
chilled heavy whipping cream with 2 teaspoon vanilla until soft peaks form. Add
powdered sugar to taste and continue mixing on high speed until STIFF PEAKS
form.

Base Recipe adapted from this SITE

Chicken Tetrazzini Recipe



Ingredients


  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded


Instructions


  1. Cook noodles according to box instructions. Set aside.
  2. In a medium bowl, combine ½ cup butter, cooked chicken,
    soup, sour cream, salt, pepper and chicken broth. Mix well and then add in
    cooked noodles.
  3. Spray a 9×13 pan and pour in noodle mixture. Sprinkle
    cheeses on top. Bake at 350 for 40-45 minutes.

This article and recipe adapted from this site

Perfect Peanut butter Cake

INGREDIENTS

CAKE

  • 2 cup Flour
  • 2 cup Sugar
  • 1 tsp Baking Soda
  • 1/2 cup Milk
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 cup Water
  • 1/2 cup Butter
  • 3/4 cup Peanut Butter

FROSTING

  • 1/2 cup softened Butter
  • 1 cup Peanut Butter
  • 3 tbsp Milk
  • 2 cup Powdered Sugar
  • Buttering pan for peanut butter cake

DIRECTIONS

  1. Preheat oven to 350.
  2. Grease a 9×13 baking dish with butter. Dust with flour to prevent sticking.
  3. Whisk together flour, sugar, and baking soda in a large bowl.
  4. Add milk, eggs, and vanilla to bowl.
  5. Beat mixture at low speed until blended.
  6. Add water, butter, and peanut butter to a saucepan.
  7. Heat over medium heat stirring frequently until blended (about 5 minutes).
  8. Add peanut butter mixture into flour mixture.
  9. Stir until batter is well mixed and pour into prepared dish.
  10. Bake about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
  11. Allow to cool.
  12. Cream together the butter and peanut butter.
  13. Slowly add in the sugar, if it gets too thick then add a little milk to thin.
  14. Continue until all of the sugar is in and the frosting is blended to the right consistency.
  15. Spread frosting over cooled cake.


This article and recipe adapted from this site

Baked Sweet and sour Chicken

INGREDIENTS

CHICKEN:

  •  3-4 boneless,
    skinless chicken breasts (about 2 pounds)
  •  Salt and pepper
  •  1 cup cornstarch
  •  2 large eggs, beaten
  •  1/4 cup canola,
    vegetable or coconut oil

SAUCE:

  •  1/2 to 3/4 cup
    granulated sugar (depending on how sweet you want the sauce)
  •  4 tablespoons ketchup
  •  1/2 cup apple cider
    vinegar (see note for substitutions)
  •  1 tablespoon soy
    sauce
  •  1 teaspoon garlic
    salt

INSTRUCTIONS

  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch or slightly larger
    pieces. Season lightly with salt and pepper. Place the cornstarch in a
    gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and
    seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil
    in a large skillet over medium heat until very hot and rippling. Dip the
    cornstarch-coated chicken pieces in the egg and place them carefully in a
    single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is
    golden but the chicken is not all the way cooked through (this is where it’s
    really important to have a hot skillet/oil). Place the chicken pieces in a
    single layer in a 9X13-inch baking dish and repeat with the remaining chicken
    pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour
    over the chicken. Bake for one hour, turning the chicken once or twice while
    cooking to coat evenly with sauce. Serve over hot, steamed rice.



This Recipe adapted from >>>> Click Here

No Bake Reeses Krispy Cookies!



Ingredients 
  • 4 cups Rice Krispies cereal
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 1/4 cups creamy peanut butter
  • 5 regular sized Reese’s Peanut Butter Cups
  • 1/2 cup milk chocolate chips

Instructions 
  1. Line a baking sheet with parchment paper and set aside and
    place your Rice Krispies in a large mixing bowl
  2. In a large microwave safe bowl, combine your corn syrup,
    sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring every
    30 seconds until your mixture is evenly combined
  3. Pour your peanut butter mixture over your Rice Krispies and
    mix
  4. Now mix in your chocolate chips
  5. After a couple minutes, mix in your crushed Reese’s Peanut
    Butter Cups to avoid them fully melting
  6. Spoon your treats out with a ice cream scoop and onto your
    lined baking pan, let cool, then using your hand or a spatula, slightly flatten
    them. (So they look more like a thick cookie instead of a ball)
  7. ENJOY!

Read Full Recipe >>>> Click Here

Chicken Bacon Ranch Wraps

INGREDIENTS

  • 4 large tortillas
  • 8 oz. deli sliced chicken breast
  • 8 strips thick cut bacon, cooked crisp
  • 2 cups lettuce leaves
  • 1/2 cup diced tomatoes
  • 4 tbsp ranch dressing

INSTRUCTIONS

  1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves
    in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2
    strips cooked bacon and 2 oz chicken breast.
  2. Roll up tortilla tightly and cut in half. Enjoy!

NOTES

Try adding sliced avocado to make the wrap extra creamy!





Read Full Recipe —> Click Here

Chicken Tamale Casserole

INGREDIENTS

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

Optional Toppings:

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

INSTRUCTIONS

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



This article and recipe adapted from this site

Luxury Paprika Chicken Legs

Ingredients

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

US
Customary – Metric

Instructions

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

This
article and recipe adapted from this site

Cheesecake Pumpkin Bars

Ingredients

For the Cookie Crust
  • 1 1/2 cups Biscoff® Europeon cookies, crushed
  • 1/8 cup sugar
  • 1/3 cup butter, melted
  • For the Cheesecake
  • 8 oz pkg cream cheese
  • 1 egg
  • 1/4 cup sugar
  • 1/2 tsp vanilla

For the Pumpkin Pie

  • 1 1/3 cups canned pumpkin
  • 1 cup evaporate milk
  • 2 eggs
  • 1/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

For the Candied Pecans

  • 1 cup pecans, coarsely chopped
  • 1/2 cup sugar
  • 2 Tbsp butter

Instructions

  1. Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray.

For the Cookie Crust

  1. Place cookies in a large baggie, seal, and using a rolling pin, crush cookies until they resemble graham cracker crumbs.
  2. In a medium mixing bowl, add cookie crumbs, sugar and melted butter. Stir with a fork until well incorporated then press into an 8 x 8 baking dish.

For the Cheesecake

  1. In a small mixing bowl, beat cream cheese, egg, sugar and vanilla together until smooth and creamy.
  2. Refrigerate for 30 – 40 minutes then spoon onto the cookie crust.
  3. For the Pumpkin Pie
  4. In a medium mixing bowl, whisk eggs until light and fluffy. Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until well incorporated and gently pour onto cream cheese mixture.
  5. Place in the oven and bake for 45-55 minutes or until tooth pick inserted in the center comes out clean.
  6. Cool and then top with candied pecans.

For the Candied Pecans

  1. Chop pecans and add to a medium saucepan along with the sugar and butter.
  2. Stirring constantly, heat over medium heat until sugar has melted and turned a delicious brown color, approximately 7-8 minutes.
  3. Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use to top the cheesecake pumpkin bars.

This article and recipe adapted from this site

Slow Cooker Cream Cheese Crack Chicken



Ingredients  
  • 3 chicken breasts
  • 2 (8 oz.) packages cream cheese
  • 1 packet ranch seasoning
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon, cooked and crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions 
  1. Add the chicken, cream cheese, ranch seasoning, shredded
    cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4
    hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with
    cheddar slice and crumbled bacon.

Read Full Recipe >>>> Click Here

Sheet Pan Honey Garlic Chicken and Veggies

INGREDIENTS

  • 2 pounds Chicken Tenders
  • 8 ounces Baby Carrots, sliced in half lengthwise
  • 4 cups Broccoli Florets, sliced in half
  • 2 cups Snow Peas
  • 1 teaspoon Sesame Seeds, optional
  • 1 1/2 cups Honey Garlic Sauce

HONEY GARLIC SAUCE

  • 1/2 cup Brown Sugar, packed
  • 4 teaspoons Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1/2 teaspoon Onion Powder
  • 1/4 cup Soy Sauce
  • 4 tablespoons Honey
  • 2 cups Water, set aside 1/2 cup for cornstarch mixture
  • 3 tablespoon Cornstarch

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Place the chicken tenders on a lined baking sheet and place
    the vegetables around them. Make sure to crowd the vegetables on the pan as
    they will shrink as they cook.
  3. Pour 3/4 – 1 cup of the honey garlic sauce over the sheet
    pan using tongs to lightly toss the ingredients in the sauce until they are
    coated.
  4. Place the pan in the oven and bake for 15 minutes or until
    the chicken is cooked through.
  5. Once it has finished baking remove the pan from the oven and
    add a bit more honey garlic sauce to the chicken and vegetables.
  6. Sprinkle with sesame seeds. (optional)
  7. Serve immediately.

HONEY GARLIC SAUCE

  1. In a medium saucepan combine brown sugar, garlic, ginger,
    onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high
    heat until it comes to a boil, whisking constantly.
  2. In a small bowl combine cornstarch and the remaining 1/2 cup
    of water. Whisk them together and then slowly pour the cornstarch mixture into
    the sauce whisking constantly.
  3. Continue to cook for about 10 minutes or until sauce
    thickens to a point where it will coat the back of a spoon.
  4. Remove from heat and use immediately or let cool and then
    store in an airtight container in the refrigerator for up to 1 week.





This Recipe adapted from >>>> Click Here

Pineapple Juice Cake

Ingredients

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

For the glaze:

  • 2 cups powdered sugar
  • 3/4 cup pineapple juice
  • 4 tablespoons unsalted butter

Instructions

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

Notes

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



Read Full Recipe —> Click Here

Luxury Slow Cooker Brown Sugar Garlic Chicken

Ingredients
  • 5 chicken thighs
  • 2 tablespoons garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup brown sugar packed

Instructions

  1. Note: click on times in the instructions to start a kitchen
    timer while cooking.
  2. Add the chicken, salt, pepper and garlic to the slow cooker.
  3. Mix it up then flip the chicken skin side up.
  4. Sprinkle on the brown sugar.
  5. Cook on low for 8 hours or on high for 4 hours.



Read Full Recipe —> Click Here

Luxury the Best Bread Pudding

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

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

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

Base Recipe adapted from this SITE

Coconut Curry Chicken

Ingredients

  • 2 lbs
    chicken breasts, boneless, skinless, cut into 1/2-inch chunks
  • Salt and
    pepper
  • 1 1/2
    tablespoons vegetable oil
  • 2
    tablespoons curry powder
  • 1/2 onion,
    thinly sliced
  • 2 cloves
    garlic, crushed
  • 1 can (14
    ounce) coconut milk
  • 1 can (14.5
    ounce) diced tomato, drained
  • 1 can (8
    ounce) tomato sauce (passata may be used if tomato sauce is not available)
  • 3
    tablespoons sugar

Instructions

  1. Season the
    chicken chunks with salt and pepper.
  2. Mix curry
    powder and oil. Heat a large skillet over medium-high heat and add the curry
    oil mixture. Heat curry oil for 1 minute.
  3. Add garlic
    and onions and cook for 1 minute.
  4. Add chicken
    chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat
    to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in
    center and juices run clear.
  6. Pour
    coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to
    combine. Cover and simmer, stirring occasionally, approximately 30 to 40
    minutes.
  7. Serve
    immediately, over rice. Enjoy!

This
article and recipe adapted from this site

Best Mandm Cookies

INGREDIENTS

  • 1 cup unsalted butter , at room temperature
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup M&M’s , plus more for tops if desired.

INSTRUCTIONS

  1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
  2. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
  3. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
  4. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
  5. Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
  6. Store in an airtight container for up to 3 days.

This article and recipe adapted from this site

Crispy Sesame Chicken



Ingredients


Sesáme Chicken Sáuce Ingredients:

  • 1/4 cup soy sáuce
  • 1/4 cup rice vinegár
  • 1/2 cup brown sugár
  • 1 táblespoon corn stárch
  • 1/3 cup wáter
  • 2 teáspoons sesáme oil
  • 1/2 táblespoon sesáme seeds


Tempurá Bátter:

  • 1/2 cup cornstárch
  • 1/2 cup flour
  • 2 egg whites
  • 1/2 cup cold seltzer wáter


Chicken:

  • 1 lb chicken thighs boneless ánd skinless cut into 1? chunks
  • 2 teáspoons sesáme oil
  • 1/4 teáspoon crushed red pepper
  • 1 táblespoon minced gárlic
  • vegetáble oil for deep frying


Instructions


  1. Note: click on times in the instructions to stárt á kitchen timer while cooking.
  2. To máke the sáuce mix áll the ingredients together ánd to prepáre the bátter, ádd the ingredients together until just combined.
  3. Ádd the chicken pieces to the bátter ánd coát while heáting 3 inches of oil to 350 degrees ánd ádd the chicken to the oil in bátches frying until golden brown.
  4. In á lárge wok or skillet ádd the sesáme oil to the frying pán ánd ádd the gárlic ánd red pepper flákes ánd cook for 30 seconds.
  5. Ádd in the sáuce ánd the chicken ánd coát quickly ánd serve immediátely, gárnished with sesáme seeds.

This article and recipe adapted from this site

Garlic Mushroom Chicken Thighs



INGREDIENTS


For The Chicken:

  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around
    6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:

  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 – 1 teaspoon each of dried thyme and dried rosemary
    (adjust to your taste)

INSTRUCTIONS

  1. Pat chicken thighs dry with paper towel and trim off excess
    fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the
    chicken evenly with the combined seasoning.
  2. Heat 1 tablespoon of oil a large pan or skillet over
    medium-high heat and sear chicken thighs in batches until browned on each side
    and no longer pink in centre (about 8 minutes each side, depending on
    thickness). Add remaining oil if needed for second batch. Transfer to a plate;
    set aside and keep warm.
  3. To the same pan or skillet, melt the butter and add the
    mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
    Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1
    minute). 
  4. Return chicken to the pan. Taste test and season with salt
    and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Read Full Recipe >>>> Click Here

Avocado Chicken Salad



Ingredients

  • 2 cups shredded chicken
  • 2 avocados
  • 1/4 cup mayo
  • ¼ cup diced red onion
  • 1 tablespoon fresh cilantro
  • 2 teaspoons lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  1. Add all of the ingredients to a mixing bowl and mix well to
    break down the avocado.
  2. Serve immediately.
  3. To store, press plastic wrap tightly onto the surface of the
    salad to keep the avocado from browning. Store in the refrigerator for 1-2
    days.



Read Full Recipe —> Click Here

Keto Easy Almond Bark Recipe



Ingredients

  • 1 bag Lily’s Sugar-Free Chocolate Chips
  • 1/3 cup natural peanut butter I use Smuckers
  • 2 tablespoons coconut oil
  • 1 tablespoon butter melted
  • 1/4 tsp salt
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/4 cup unsweetened coconut (optional if you’d like to add)

Instructions

  1. Preheat oven to 300 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Spread pecans and almonds on parchment paper. (If almonds
    are already roasted there is no need to roast again.)
  4. Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on
    top of the nuts and toss to coat evenly.
  5. Bake for 5 minutes, stirring once halfway through.
  6. Remove from oven and set aside to cool.
  7. Grease a glass bowl and add Lily’s chips and coconut oil.
  8. Microwave on high for 1 minute then stir.
  9. Microwave in 15-second intervals, stirring between until
    Lily’s chocolate chips are completely melted.
  10. Add natural peanut butter and stir until it melts.
  11. Pour melted chocolate mixture into an 11 X 7 baking pan
    covered with parchment paper.
  12. Sprinkle pecans, almonds, and on top. (Feel free to
    customize toppings to your liking.)
  13. Place baking pan in the refrigerator and allow to set.
  14. Remove from refrigerator and break into bites.
  15. Enjoy!

Notes

The sugar alcohols in Lily’s Chocolate Chips are not
included in the nutritional information since most subtract to calculate net
carbs.

The nutritional information won’t be exactly accurate unless
you break almond bark into equally sized pieces.



Read Full Recipe —> Click Here

Oven-baked Chicken Parmesan

INGREDIENTS

  • 1/2 cup water
  • 1 egg
  • 1 1/2 cups bread crumbs (I use Panko)
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 3 skinless, boneless chicken breasts, sliced in half
    horizontally
  • 2 cups Marinara sauce
  • 1 cup mozzarella cheese
  • Whole wheat spaghetti, cooked

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Beat eggs and water together in a bowl. In a separate bowl,
    combine bread crumbs, 4 tablespoons Parmesan cheese, oregano, basil, thyme and
    garlic powder.
  3. Sprinkle chicken with salt and pepper on both sides. Dip
    each chicken breast halve in the egg mixture, shake off excess, then dip in the
    bread crump mixture on both sides. Place on a baking sheet sprayed with cooking
    spray. Repeat with remaining chicken.
  4. Spray each chicken breast with cooking spray or an olive oil
    mister. Bake for 40 minutes.
  5. Spread each chicken breast with Marinara sauce, then top
    with mozzarella and remaining Parmesan cheese. Continue baking until cheese is
    melted.
  6. Serve over whole wheat spaghetti.



This article and recipe adapted from this site

Italian Chicken Pasta In Creamy White Wine Parmesan Cheese Sauce



Ingredients


For cooking chicken:

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


Pasta:

  • 12 oz of spaghetti


White Wine Parmesan Sauce:

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

Instructions


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

This article and recipe adapted from this site

Easy Chocolate oreo Ice Cream Pie

INGREDIENTS

Oreo crust

  • 400 grams (approximately 40 cookies) Chocolate Oreo Cookies

  • 115 grams (1/2 cup or 1 stick) unsalted butter, melted

Ice cream

  • 240 ml (1 cup) sweetened condensed milk

  • 75 grams (1/2 cup) dark chocolate

  • 2 tablespoons cocoa powder

  • 1 teaspoon vanilla extract

  • 360 ml (1 and 1/2 cups) thickened or heavy cream

  • 80 grams (approximately 8 cookies) Chocolate Oreo Cookies

Chocolate cream to decorate

  • 240 ml (1 cup) thickened or heavy cream

  • 2 tablespoons cocoa powder

  • 1 tablespoon icing or powdered sugar

  • Mini Oreos, to decorate, optional


INSTRUCTIONS

  1. Lightly grease a 9 inch round springform cake tin with butter. Add the Oreos (cream and all) to a food processor and whiz until the cookies become fine crumbs. Add melted butter and mix together. Carefully press the cookies into the bottom and sides of your pan as evenly as you can. Pop in the fridge.

  2. Pour condensed milk into a large mixing bowl. Melt the dark chocolate in the microwave. Add melted chocolate, cocoa powder and vanilla to condensed milk. Add cream. Use an electric mixer to beat for 3-4 minutes or until chocolate mixture is becomes thick and smooth.

  3.  Use a mortar and pestle to crush remaining Oreos, cream and all. Gently fold Oreos into the chocolate mixture. Pour over the Oreo cookie base, smooth top and pop into the freezer for at least 8 hours or overnight.

  4. Remove the ice cream pie from the freezer. Beat the cream using an electric mixer, until whipped. Fold in the cocoa powder and icing sugar. Transfer to a piping bag, fitted with a large star tip, and pipe chocolate cream swirls around the edges. Decorate with mini Oreos.

This article and recipe adapted from this site

Creamy Crockpot White Chicken Chili Recipe

INGREDIENTS

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

TOPPINGS:

  1. sliced jalapenos
  2. sliced avocados
  3. dollop of sour cream
  4. minced fresh cilantro
  5. tortilla strips
  6. shredded Monterey jack or Mexican cheese

INSTRUCTIONS

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



This Recipe adapted from >>>> Click Here

Thick Peanut butter Chocolate Chip Cookies



Ingredients

  • 1/2 cup peanut butter (125 grams)
  • 1/4 cup butter (salted) (50 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 egg
  • 1 cup flour (130 grams)
  • 1 pinch salt*
  • 1/2 teaspoon baking soda
  • 3/4 cup mini semi sweet chocolate chips (130 grams)
  • *If you use unsalted butter then add 1/4 teaspoon of salt
    instead of a pinch.

Instructions

  1. In a medium bowl, cream until light peanut butter, butter
    and sugar, add egg and mix well.
  2. In a medium bowl whisk together flour, salt and baking soda
    then add chocolate chips.
  3. Add whisked ingredients to the creamed mixture and mix well
    with a wooden spoon.
  4. Shape into a log, approximately 8 x 2 1/2 inches (20 x 6 cm)
    and wrap with plastic, refrigerate at least 1 hour or even over-night.
  5. Pre-heat oven to 350° (180° celsius). Line 2 cookie sheets
    with parchment paper.
  6. Remove the log from fridge, and cut 1/4 inch slices with a
    sharp knife (the knife may push down on the dough, so just reshape into
    circles). Place on prepared cookie sheets, flatten with a fork (dip fork
    lightly in flour so the dough doesn’t stick), place in the fridge for 15
    minutes then bake for approximately 10-12 minutes. Let cool completely before
    eating. Enjoy!

Read Full Recipe >>>> Click Here