Apple Slab Pie



INGREDIENTS


FOR THE CRUST:

  • 3 ¾ cups (470 grams) all-purpose flour
  • 1 ½ tbsp sugar
  • 1 ½ tsp table salt
  • 3 sticks (24 oz or 340 grams) unsalted butter, cubed and
    kept very cold
  • ¾ – 1 cup very cold water

FOR THE APPLE FILLING:

  • 3 ½ to 4 pounds apples, peeled, cored and chopped into
    approximately ½-inch chunks (about 10 cups)
  • Squeeze of lemon juice
  • ⅔ to ¾ cup sugar (depending on how sweet you like your pie
    and how sweet your apples are)
  • 3 tbsp cornstarch
  • 1 rounded tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ⅛ tsp table salt

TO FINISH:

  • 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

INSTRUCTIONS

  1. To make the crust: Measure the flour into a large, wide
    bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all
    with the flour. Using your first 3 fingers of both hands, mash up the butter
    into smaller pieces, just bigger than the size of peas. You can also do this
    with two knives or a strong pastry blender. I prefer using my fingers.
  2. Once the mixture looks sort of uniform, slightly crumbly,
    and the butter is broken up, stir in ¾ cup of water with a rubber spatula until
    the water is absorbed and the dough starts to come together. If the dough is
    still dry and crumbly, add the remaining ¼ cup of water. Bring the dough
    together with your hands until it forms a soft and almost loose ball. Divide
    the pie dough into two pieces, one slightly larger than the other. You’ll need
    the larger piece for the bottom crust. Transfer one piece to a sheet of plastic
    wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic
    wrap to help bring the dough together, if needed. Repeat with the remaining
    dough. Chill the dough in the refrigerator for at least 2 hours before using.
  3. To make the filling: In a very large bowl, toss the apple
    chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg,
    allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture
    over the apples and toss them well to coat; set aside.
  4. To assemble the slab pie: Preheat the oven to 375° F. Line
    the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan
    with a piece of parchment paper. If your pan is a little smaller than this (as
    mine was), don’t worry – this recipe will still work fine; you’ll just have a
    little extra dough leftover.
  5. Roll out the larger piece of dough on a well-floured surface
    with a rolling pin into a 18×13-inch rectangle. Transfer the piece to the pan
    and drape the edges of the dough over the sides of the pan while only gently
    pushing the dough down into the inside and corners of the pan. Slip the pan
    into the fridge or freezer while you roll out the second piece of dough into a
    16×11-inch rectangle (you want to keep the dough in the pan as cold as
    possible).
  6. Remove the pan from the fridge/freezer and pour the apples
    and the juices over the dough in the pan – it may seem like way too many
    apples, but they will cook down. Drape the second sheet of dough over the
    apples. Trim the dough to where both top and bottom edges hang about ¾-inch
    over the edge of the pan. Seal up the edges tightly with your fingers.
  7. Brush the top of the dough with the heavy cream or egg wash.
    Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the
    dough to allow the steam to escape during baking. Place the whole sheet on a
    larger baking sheet – there will likely be spillage that you’ll want to catch
    on the large pan rather than the bottom of your oven (trust me).
  8. Bake for 40 to 45 minutes, until the top crust is a nice
    golden brown and the filling is bubbling through the holes in the crust. Cool
    the pan on a wire rack for at least 45 minutes before cutting and serving (see
    note below).

NOTES

  • For this apple slab pie, you’re really going to want to
    allow it to cool almost completely before serving. And this is going to be
    difficult because your entire house is going to smell delicious but try to
    wait. Attempting to serve this pie when it’s still hot will result in a sloppy
    mess on your plate.
  • Also to note, this pie is best served on the day you make it
    but if you’re in a pinch, it can also be made in full one day in advance. Make
    the pie as instructed, leaving it in the baking sheet, covered with foil, at
    room temperature or in a cool room (we kept it in the chilly garage), then
    reheat it at 300° F until warmed through (about 20 minutes). You can crank the
    broiler on in the last couple of minutes to crisp up the top crust if you wish
    – just watch it carefully to avoid burning that beautiful buttery crust.
  • Alternatively, you could assemble the whole pie up to one
    day in advance and keep it in the fridge until you’re ready to bake it off.


This article and recipe adapted from this site

Luxury Easy Basil Chicken Curry with Coconut Ginger

INGREDIENTS


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

CURRY

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

INSTRUCTIONS

RICE


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

CURRY


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

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

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

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

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


This article and recipe adapted from this site

Williams sonoma sour Cream Chocolate Bundt Cake



Ingredients


For the cake

  • 2 1/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 4 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 6 oz bittersweet chocolate melted & cooled

For the glaze

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tablespoon chocolate liqueur 

Instructions


To make the cake

  1. Preheat your oven to 325 degrees.
  2. Spray your bundt pan with non-stick spray and flour or
    sprinkle with cocoa powder.
  3. To a large bowl, whisk together the flour, cocoa powder,
    baking powder, baking soda, and salt. Set aside.
  4. In another large bowl (or bowl of your stand mixer), beat
    the butter on medium speed until creamy (30-45 seconds).
  5. Gradually add the sugar while beating on low until blended.
  6. Increase the mixer speed to medium-high and continue
    beating, scraping down the sides of the bowl as needed, until the mixture is
    light & fluffy (3-5 minutes).
  7. Add the eggs, one at a time, beating after each addition and
    making sure they’re fully incorporated before adding the next. The mixture will
    be thick and creamy after 1-2 minutes.
  8. Beat in the vanilla extract.
  9. Reduce speed to low and fold in the flour mixture in three
    parts, alternating with the sour cream. Flour/sour cream/flour/sour
    cream/flour. Mix until just blended with no lumps of flour remaining.
  10. Gently fold in the melted chocolate.
  11. Pour the batter into your prepared pan.
  12. Bake for approximately 1 hour, until a toothpick inserted in
    the center of the cake comes out clean.
  13. Transfer to a wire rack to cool for 10 minutes.
  14. To make the glaze
  15. While the cake is cooling, to a small saucepan over low
    heat, add the sugar and water and stir until the sugar is fully dissolved.
  16. Remove from heat and stir in the chocolate liqueur.
  17. Once cooled, flip the cake onto a piece of parchment/wax
    paper and brush the warm cake with the glaze.
  18. Let cool to room temperature and then dust with powdered
    sugar before serving.

Read Full Recipe >>>> Click Here

No-bake Cheesecake Bites

INGREDIENTS

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

DIRECTIONS

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







This Recipe adapted from >>>> Click Here

Keto Chicken Bacon Ranch Pizza

Materials

  • 1 ½ cups plus ¾ cup of shredded mozzarella cheese divided
  • 2 ounces cream cheese
  • 1 egg
  • ¾ cup almond flour
  • 6 strips bacon
  • ¼ cup ranch dressing
  • 1 cup shredded chicken breast

Instructions

  1. . Preheat the oven to 400F degrees.
  2. Pour 1 ½ cups of the shredded mozzarella cheese into a large
    microwave safe bowl along with the cream cheese. Microwave on high for 30
    seconds. Stir well, then continue to microwave in 15 second increments,
    stirring between each interval, until the cheeses are completely melted. Stir
    until smooth.
  3. Quickly stir in the egg and almond flour. Work the dough in
    the bowl with clean hands until it forms a ball. It will be very sticky, so you
    may want to oil your hands first.
  4. Line a baking sheet with parchment paper. Place the dough in
    the center and use your hands to press it into a rectangle, approximately 9×13
    inches.
  5. Bake the pizza crust at 400F for 8-10 minutes, or until it
    just begins to brown slightly around the edges. Remove from the oven and set
    aside to cool for 5 minutes.
  6. Reduce the oven temperature to 350F degrees.
  7. Cook the bacon in a skillet over medium heat until it
    reaches your desired crispness. Remove from the skillet and drain on paper
    towels or a cooling rack.
  8. Spread the ranch dressing evenly over the cooked pizza
    crust, leaving a small border of crust around the edges without the dressing.
    Add the shredded chicken over the ranch dressing.
  9. Crumble the bacon and sprinkle it over top of the chicken.
  10. 10. Top the pizza with the remaining ¾ cup of shredded
    mozzarella cheese.
  11. 11. Bake at 350F for 8 minutes, or until the cheese is
    melted.
  12. 12. Cut into 6 pieces and serve immediately.





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!

Base Recipe adapted from this SITE

No-bake German Chocolate Pie



Ingredients


For the Oreo Cookie Crust:

  • (1) package Oreo cookies, crushed into crumbs (see post for
    more info on this)
  • 8 tablespoons unsalted butter, melted

For the Chocolate Ganache Filling:

  • 16 ounces semi-sweet chocolate, finely chopped
  • 2 and 1/4 cups heavy cream
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut
    into cubes

For the German Chocolate Topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup half and half
  • 2 ounces SALTED butter, cut into tiny pieces
  • 2 large egg yolks
  • (1) 7 oz bag sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans, chopped

Instructions


For the Oreo Cookie Crust:

  1. In a large bowl combine Oreo cookie crumbs and melted
    butter, mix well to combine. Press the crust into a 9″ pie plate, pressing
    it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:

  1. Add chopped chocolate to a large heatproof bowl; set aside.
    In a small saucepan over medium-heat, bring the cream to a low simmer then
    remove from hear. Pour the warm cream on top of the chopped chocolate and set
    aside for 1 minute. Using a whisk, stir the chocolate and cream together,
    whisking until the the melted chocolate and cream are completely combined;
    about 2 minutes. Add in the butter and use a spatula to stir until the butter
    is completely melted. Pour into chilled crust and set aside.

For the German Chocolate Topping:

  1. In a small heavy saucepan, combine brown sugar, half and
    half and butter. Bring to a boil over medium heat, whisking constantly to
    dissolve sugar. Remove from heat.
  2. Place egg yolks in a small bowl, whisk a small amount of hot
    cream mixture into the yolks to temper the mixture, then return everything to
    the pan, whisking constantly. Cook 2-3 minutes over medium heat, stirring
    constantly; the mixture will thicken during this time. Remove from heat. Stir
    in coconut and vanilla; cool 15 minutes.
  3. Pour mixture over chocolate filling and sprinkle with
    pecans. Refrigerate for at least 2 hours before cutting into slices and
    serving.



This article and recipe adapted from this site

Chocolate Mousse Brownies



Ingredients


For the Brownie Láyer:

  • 2 táblespoons  Softened butter  (for greásing the pán)
  • 4  lárge eggs
  • 2 cups  sugár
  • 8 ounces  melted butter  (2 sticks)
  • 1 1/4 cups  cocoá powder  (sifted)
  • 1 teáspoon  vánillá extráct
  • 1/3 cup  flour  (sifted)
  • 1/2 teáspoon  kosher sált


For Chocoláte Mousse:

  • 10 ounces  milk chocoláte  (finely chopped)
  • 2 1/2 cups  whipping creám  (chilled)
  • 7 gráms  gelátin
  • 2 táblespoons  wáter


Instructions


For the Brownie Láyer:

  1. Preheát oven to 325 degrees F.
  2. Pláce párchment páper in á 13×9 inches pán so it covers the bottom ánd 2 sides (to fácilitáte the brownie removál). Butter the pán ánd set áside.
  3. In á mixer fitted with the wire áttáchment, beát the eggs át medium speed until fluffy ánd light yellow, ádd the sugár ánd beát until combined. Ádd remáining ingredients, ánd mix to combine.
  4. Pour the bátter into the pán ánd báke for 30-35 minutes. Check for doneness by inserting á toothpick into the center of the pán, it should come out with just á few crumbles áttáched. I find thát 25-30 minutes in my oven for this recipe is perfect timing.
  5. When done, remove from oven ánd pláce the pán on á cooling ráck, do not remove the brownie from the pán.


For Chocoláte Mousse:

  1. Bring á pot of wáter to boil, pláce chocoláte in á heátproof bowl ánd melt over the pot of simmering wáter. When melted, remove from heát ánd set áside.
  2. In á smáll bowl, pláce gelátin ánd wáter, állow the gelátin to bloom, let it sit for 10 minutes.
  3. In the meántime, in á sáuce pán, bring 1/2 cup of creám to á boil. Ádd the gelátin mixture to the creám, stir to fully incorporáte the gelátin. Remove from heát.
  4. Pour ábout hálf of the creám mixture into the chocoláte ánd whisk quickly, ádd the rest of the chocoláte ánd whisk until well combined. The mixture will be very smooth ánd shiny.
  5. In the bowl of á stánd mixer fitted with the wire áttáchment, pláce the remáining 2 cups of creám ánd whisk until soft peáks form.
  6. When the chocoláte mixture hás cooled to room temperáture, fold in the whipped creám mánuálly using á spátulá.
  7. Pour on top of the completely cooled brownie pán ánd level the top láyer. Pláce in the fridge overnight, or for át leást 6 hours.
  8. Before serving, remove from the fridge, lift the mousse brownies from the pán using the párchment páper edges, sprinkle with cocoá powder, run á knife thru cold wáter ánd cut into squáre bárs.
  9. Enjoy!

This article and recipe adapted from this site

Amazing asparagus Stuffed Chicken Breast

Ingredients

  • 4  large free-range organic chicken breasts
  •  1 tablespoon lemon zest
  •  salt and pepper
  •  12 asparagus stalks — trimmed
  •  4 slices mozzarella cheese
  •  1 teaspoon garlic powder
  •  1 teaspoon paprika
  •  1 tablespoon extra virgin olive oil

Instructions

  1. Preheat oven to 425ºF.
  2. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
  3. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
  4. Place the chicken on your work surface, lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
  5. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the chicken breasts with this spice mixture.
  6. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil.
  7. Sear the chicken for 3-5 minutes per side, until it is golden brown.
  8. Place the chicken in the oven.
  9. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

This article and recipe adapted from this site

French toast Cookies

Ingredients

  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg yolk
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple extract
  • 2 1/3 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling

Instructions

  1. Preheat the oven to 350 degrees and prepare 2 baking sheets
    with parchment paper or nonstick silicone baking pads.
  2. Cream together the butter and sugars. Add the egg yolk, corn
    syrup, vanilla, and maple extracts and mix well, scraping down the sides of the
    bowl as needed.
  3. Next add the flour, cinnamon, nutmeg, baking soda, and salt.
    Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each
    ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the
    prepared baking sheets.
  4. Bake the cookies at 350 degrees for 10-12 minutes. Remove
    from the oven and allow the cookies to rest for 2 minutes before removing to
    wire racks to cool completely.
  5. Store in an airtight container.





This Recipe adapted from >>>> Click Here

Copycat Air Fryer Chick Fil A Chicken Nuggets Recipe

INGREDIENTS

  • 1 cup dill pickle juice
  • 1 lb boneless skinless chicken breasts, cut into pieces
    about 1 inch in size
  • 3 tbsp powdered sugar
  • 1 egg
  • 1 cup milk
  • 2 tsp salt
  • 1½ cups flour
  • 1½ tsp pepper
  • ½ tsp paprika
  • Olive oil spritz


INSTRUCTIONS

  1. Add chicken chunks to pickle juice and marinate in the
    refrigerator for about 30 minutes
  2. Whisk milk and egg together and set aside
  3. Combine the dry ingredients and stir set aside
  4. Preheat air fryer to 370
  5. Remove the chicken from refrigerator, drain and place each
    into the dry mixture, to the liquid mixture and back to the dry making sure it
    is well coated, making sure to shake off excess
  6. Cook in a single layer of chicken for 8 minutes or until
    golden brown, flipping and spritzing with olive oil at the halfway mark
  7. Serve with your favorite dipping sauce



Read Full Recipe —> Click Here

Strawberry Crumb Bars




Ingredients
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1
    stick of butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. Place parchment paper on the bottom of the 8×8 pan that
    hangs over the side of the pan. (This is to make it easier to remove the
    Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour,
    baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the
    flour mixture. (VERY IMPORTANT:  Make sure the butter is very cold.) Work
    with the dough until the pieces are very small. Dough will be crumbly. 
    You can also pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with
    a fork. Add the egg and vanilla to the flour mixture, and combine until you
    have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared
    pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch.
    Stir in the strawberries. 
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling
    layer.
  10. Bake in a preheated oven for 45 minutes, or until top is
    slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend
    refrigerating until ready to serve.

Base Recipe adapted from this SITE

Tuscan Chicken Mac and Cheese



INGREDIENTS
  • 2 large skinless boneless chicken breasts pounded to
    1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
  • Salt and pepper, to season
  • 1/2 teaspoon paprika (sweet or smokey)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive or
    canola oil)
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup white wine OPTIONAL (use chicken
    broth instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve
    2 tablespoons of oil and drain the rest)
  • 3 level tablespoons flour
  • 2 cups chicken broth
  • 3 cups milk OR light cream* or half and half,
    divided
  • 2 teaspoons dried Italian herbs
  • 10 ounces (300g) elbow macaroni uncooked (3
    cups!)
  • 3 cups baby spinach leaves
  • 1 cup fresh grated Parmesan cheese
  • 3/4 cup mozzarella cheese shredded
  • 1/2 cup grated cheese Cheddar or Gruyere
  • 2 tablespoons fresh parsley chopped

INSTRUCTIONS
  1. Season chicken with salt, pepper, paprika, dried parsley and
    2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot
    or pan over medium-high heat. Add the chicken and sear on both sides until
    golden brown, cooked through and no longer pink in the middle. Transfer chicken
    to a warm plate, tent with foil and set aside.
  2. To the same pan, add the butter and fry the onion and garlic
    until the onion becomes transparent, stirring occasionally (about 2 minutes).
    Pour in the white wine and allow to simmer for 5 minutes, or until beginning to
    reduce down.
  3. Add the sun dried tomatoes with 2 tablespoons of the sun
    dried tomato oil from the jar and cook for 1-2 minutes to release as much
    flavour as possible.
  4. Stir the flour into the pot and allow to cook for a further
    minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half),
    herbs, salt and pepper, and bring to a very low simmer (lower the heat if you
    need to). 
  5. Add the dry macaroni and stir occasionally as it comes to a
    simmer. Reduce heat down to medium low and stir regularly while it cooks (for
    about 9 – 10 minutes), or until the sauce thickens and the macaroni is just
    cooked (al dente: tender but still firm). Add the spinach and stir through
    until wilted. 
  6. Take the pot off the stove and stir all of the cheese in
    quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the
    remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired
    thickness. Keep in mind the sauce will continue to thicken as it cools. 
  7. Slice the chicken into strips and stir through the pasta
    (pour in any juices left from the chicken). Sprinkle with parsley, and stir
    through. Serve immediately!

NOTES
  • *Full fat milk is preferred for maximum flavour, but low fat
    milk is ok. You can also use a light cream, heavy cream or evaporated milk.
  • **For added cream flavour, add in 1/2 cup light cream (or
    heavy cream if you wish), right before right before adding in the spinach.
    Allow it to get hot before adding in the spinach!

Base Recipe adapted from this SITE

German Pancakes



Ingredients


  • 6 lárge eggs
  • 1 cup milk
  • 1 cup áll-purpose flour
  • dásh sált
  • 1 teáspoon vánillá extráct
  • 5 Táblespoons butter


Instructions


  1. Preheát oven to 425 degrees F.
  2. Ás oven preheáts, put the butter in án un-greásed 9×13-in. báking dish ánd pláce in oven, just until melted. 
  3. Pláce the eggs, milk, flour, sált ánd vánillá in á blender; cover ánd process until smooth. Pour bátter into báking dish, over melted butter.
  4. Báke, for 22-27 minutes or until edges áre golden brown ánd puffy.
  5. To serve, sprinkle generously with powdered sugár ánd syrup.

This article and recipe adapted from this site

Easy Creamy Salsa Chicken Skillet

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast ($3.99)
  • 1 tsp chili powder ($0.10)
  • 1/2 tsp cumin ($0.05)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/2 Tbsp cooking oil ($0.02)
  • 16 oz. jar salsa ($1.79)
  • 15 oz. can black beans ($0.59)
  • 1/2 cup frozen corn kernels ($0.19)
  • 1/3 cup sour cream ($0.56)
  • 2 oz. queso fresco* ($0.40)
  • 1 handful fresh cilantro or sliced green onions ($0.12)
  • 4 cups cooked rice for serving ($0.70)

INSTRUCTIONS

  1. Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out.
  2. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it’s evenly coated.
  3. Heat a large deep skillet over medium heat. Add the cooking oil and swirl to coat the surface. Once the skillet is very hot, add the chicken and cook on both sides until browned and cooked through (about 5 minutes each side. Cooking time will vary with the size of your chicken pieces and type of cookware).
  4. While the chicken is cooking, rinse and drain the black beans. Roughly chop the cilantro or slice the green onions, depending on which you prefer to use.
  5. Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the creamy salsa. Turn the burner down to medium low. Pour the salsa into the skillet and stir to dissolve the browned bits from the bottom of the skillet. Add the black beans and frozen corn kernels and allow the sauce to heat through.
  6. To prevent the sour cream from curdling when added to the salsa, first add a few spoonfuls, one at a time, to the sour cream to slowly increase it’s temperature and acidity. Once the sour cream is slightly warm, add it back to the rest of the salsa in the skillet and stir to combine. Turn the heat off.
  7. Slice the chicken breast into strips, then place it on top of the creamy salsa sauce in the skillet. Top the skillet with crumbled cheese and cilantro or green onion. Serve over a bed of cooked rice.

This article and recipe adapted from this site

Luxury French toast Cookies



Ingredients

  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg yolk
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple extract
  • 2 1/3 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling 

Instructions

  1. Preheat the oven to 350 degrees and prepare 2 baking sheets
    with parchment paper or nonstick silicone baking pads.
  2. Cream together the butter and sugars. Add the egg yolk, corn
    syrup, vanilla, and maple extracts and mix well, scraping down the sides of the
    bowl as needed.
  3. Next add the flour, cinnamon, nutmeg, baking soda, and salt.
    Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each
    ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the
    prepared baking sheets.
  4. Bake the cookies at 350 degrees for 10-12 minutes. Remove
    from the oven and allow the cookies to rest for 2 minutes before removing to
    wire racks to cool completely.
  5. Store in an airtight container.

Read Full Recipe >>>> Click Here

Luxury Amish Peanut butter Cream Pie

Ingredients

  • 1 pie crust 9-inch, baked and cooled or make your own crust

Peanut Butter Crumbles

  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter

Peanut Butter Filling

  • 1 3.4 ounce box of instant Jell-O vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup peanut butter
  • 1 cup whipped cream or 1 cup of cool whip

Whipped Topping On Top of Pie

  • 2 cups whipped cream or 1- 8 oz. container of cool whip for
    topping. If making whipped cream, using mixer, whip together on medium-high 1
    cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream
    texture. 1 cup of whipping cream makes 2 cups when whipped.



Instructions

Peanut Butter Crumbles

  1. Using an electric mixer, in a medium bowl, add powdered
    sugar and peanut butter.
  2. Mix on medium speed until small peanut butter crumbles start
    to come together.
  3. If mixture is too powdery, simply add a few drops of water
    to the and larger nuggets will form.
  4. Add half the peanut butter nuggets to the bottom of the pie
    shell.

Peanut Butter Filling

  1. Using a mixer, mix together the dry vanilla instant pudding
    mix, milk and peanut butter together for 2 minutes.
  2. Add in the whipped cream (make sure it’s already whipped)
    and mix in lightly.
  3. Pour pudding into pie crust on top of the peanut butter
    crumbles.

Whipped Cream Topping and Crumbles

  1. Top with whipped cream.
  2. Add half the remaining peanut butter crumbles (or as many as
    you want) to the top whipped cream.
  3. Let the pie cool in the refrigerator for at least 1-2 hours
    to set up before cutting.

Notes

  • Make it frozen and sneak slices whenever you want! I won’t
    tell!  After finished, put in freezer and
    slice a piece or two or three when ready to indulge.  When serving, let sit for 5 mins after
    slicing and then serve.
  • You can make the pie more peanut buttery by adding a couple
    of tablespoons of peanut butter or you can make it more creamy by adding a 1/2
    more cup of whipped cream to the peanut butter pie filling.  We like it as written, but I’ve had it
    several ways when I was experimenting.







This Recipe adapted from >>>> Click Here

Twix Cookie Cups



Ingredients
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg white
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 20 caramels, unwrapped
  • 1 tbsp milk, (I used whole)
  • 2 cups milk chocolate chips

Instructions
  1. Preheat oven to 350°. 
  2. Cream together the butter and sugar.
  3. Add in the egg and vanilla. Mix until well combined.
  4. Add the flour and baking powder. Mix thoroughly.
  5. Roll the dough out until 1/4 to 1/2 inch thick. Use a round
    cookie cutter to cut out circles. Transfer to an ungreased pan.
  6. Bake at 350° for 6-8 minutes. Pull out of the oven when the
    cookies are puffy and no longer glossy.
  7. Transfer to a wire rack and allow to cool completely.
  8. While the cookies are cooling, microwave the caramels and
    milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
  9. Carefully spoon a few teaspoons of caramel onto each cookie,
    spreading until it almost covers the cookie. 
  10. Placethe  cookies and caramel into the fridge for 10
    -15 minutes or until completely cold. 
  11. Melt the chocolate chips for 30 second intervals  until
    completely melted and incorporated. 
  12. Spread a small amount of chocolate onto each cookie. Let the
    chocolate layer cool and set up before serving.

Base Recipe adapted from this SITE

Slow Cooker Creamy Chicken Wild Rice soup



Ingredients
  • 1 pound Boneless Skinless Chicken Breasts –
    cut into 1 ½’’ cubes
  • Kosher Salt & Ground Black Pepper to taste
  • 8 ounces Bacon – cooked & crumbled
  • 1 Cup Uncooked Wild Rice – rinsed*
  • 4 cloves Garlic – peeled & minced
  • 1 Parmesan Rind + ½ cup grated parmesan , plus
    more for garnish
  • 1 small Yellow Onion – peeled & diced
  • 2 large Carrots – peeled & diced
  • 2 large Stalks Celery – diced
  • 1 TBS Fresh Thyme Leaves , plus more for
    garnish
  • ½ tsp EACH: Dried Sage & Dried Rosemary
  • 5 -5 ½ Cups Low-Sodium Chicken Stock depending
    on desired thickness
  • 1 Cup Dry White Wine optional
  • 4 ounces Cream Cheese – at room temperature
    & cut into small cubes
  • 1 ½ Cups Half and Half *
  • ¼ Cup Cornstarch

For serving: Artisan bread, fresh grated parmesan, parsley
Instructions
  1. Season chicken generously with salt and pepper. Place
    chicken in the bowl of a 6 quart slow cooker or crockpot.
  2. Add half of the bacon, rice, garlic, parmesan rind, onion,
    carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and
    pepper to taste and stir to combine. 
  3. Cover and cook on HIGH for 2 ½ – 3 hours or LOW for 4
    ½- 5 hours*. (Chicken and rice will continue to cook in next steps)
  4. Remove the lid. (Optional – remove and discard parmesan
    rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large
    (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half.
    Add the mixture to the slow cooker and stir to combine.
  5. Cover and cook on HIGH for 30 minutes – 1 hour, or
    until the cream cheese is melted, the chicken is cooked and rice is tender.
  6. When the soup is done, stir in the remaining cooked bacon.
    Taste and adjust for seasoning with salt, pepper or additional half and half if
    you like a thinner soup.
  7. To serve: Divide the soup among bowls and garnish with
    fresh herbs and more grated parmesan.

Base Recipe adapted from this SITE

Chocolate toffee “crack”



Ingredients

  • 1 sleeve Ritz Crackers (about 16 crackers)
  • 1/2 cup butter (1 stick)
  • 1/2 cup brown sugar
  • 1 cup chocolate chips
  • candy of choice for topping (optional)

Instructions

  1. Preheat your oven to 425 degrees and line an 8×8 baking dish
    with parchment paper.
  2. Cover the bottom of the pan with Ritz crackers. It doesn’t
    have to be pretty! Just fit them in there in a single layer as best you can.
  3. Combine the brown sugar and butter in a pan and bring to a
    boil. Boil for 3 minutes WITHOUT stirring.
  4. Immediately pour the mixture over the Ritz crackers in your
    pan. Use a spatula to spread it out evenly over the crackers. Bake for 5
    minutes to thicken and set the caramel.
  5. Remove from the oven, and then sprinkle the chocolate chips
    evenly over the top. Place the pan back in the oven for about 2 minutes or
    until he chocolate is soft enough to spread.
  6. Immediately spread the melted chocolate chips with a spatula
    so that you have a nice even layer 
  7. Top with the candy of your choice (optional). My favorite is
    crushed peppermint candy! You can also try topping it with M&Ms, nuts,
    sprinkles, etc.
  8. Let it cool for several hours before removing it from the
    pan and breaking it apart, otherwise it’s a bit of a mess! I couldn’t wait to
    dig in this time and the chocolate was still runny. Feel free to place it in
    the fridge for a bit if you need to speed up the process.







This article and recipe adapted from this site

No Bake Pumpkin Oatmeal Energy Balls

INGREDIENTS
  • 1 1/2 to 2 cups dry, uncooked oatmeal
  • 1/2 cup all-natural peanut butter or other nut or sun butter
  • 1/2 cup pumpkin puree
  • 1/4 cup chia seeds
  • 1/4 cup quality honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon or pumpkin pie spice
  • 1/2 cup mini dark chocolate chips


INSTRUCTIONS
  1. In a medium bowl,a add 1 and 1/2 cups oats, peanut butter, pumpkin, chia seeds, honey, vanilla, and cinnamon. Stir to combine well. You want the mixture to be soft but not too sticky. If you pick up a generous spoonful, you should be able to roll it into a ball and only make a minimal mess (it should stick together when rolled but still feel tacky on your hands). Depending on the type of oats you used (old-fashioned or quick oats), you made need to add up to a half cup more oats and stir until you reach the desired consistency. Again, it’s ok if it’s a little sticky because the oats will absorb some of the moisture after a little time passes, but unworkable sticky isn’t the goal.
  2. When the mixture is workable, add the chocolate chips and stir to combine. Scoop a large spoonful into your hand and roll into balls. Repeat with remaining dough. Keep these in the fridge for up to a week, or in the freezer for much longer.


NOTES
  • Chances are, you have everything on hand to make these. Always a win. Don’t have chia seeds on hand? Leave them out or sub them for something else like hemp seed hearts, chopped nuts, or some coconut flakes (and you can go up to a 1/2 cup of those things if you like).
  • You can use old-fashioned or quick oats or a combo of the two, depending on the texture you are going for. Quick oats will yield a softer energy bite and the old-fashioned oats will make them chewier. I used half and half and was really pleased with how they turned out.
  • They are no-bake and store super well. They have been great in lunch boxes, for after-school snacks, as a pre-workout snack at 5 am before weight lifting, and at bedtime when I’m ready for the kids to be in bed but they are suddenly starving. I love having little healthy snacks on hand. These are the perfect boxes to keep these in the fridge, just FYI.
  • If you find your oat balls aren’t sticking together well when rolled, let them chill in the fridge for 20 minutes and try again. If they are too sticky, try adding a few more tablespoons of oats.
  • Looking for other variations of the oatmeal energy bite? I have a huge post with 8 (yes 8!) different combos right here for you.

Base Recipe adapted from site

Carrot Cake Roll with Cream Cheese Filling



Ingredients:

For the Cake:

  • 3/4 cup flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp. vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 medium carrots, shredded

For the Filling:

  • 1 cup confectioners sugar
  • 1 (8 oz.) package cream cheese, softened
  • 6 tbsp. salted butter, softened
  • 1 tsp. pure vanilla extract

For the Glaze Drizzle:

  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk

Instructions 
  1. Preheat oven to 375 degrees F and line a 15 x 10 inch jelly
    roll pan with parchment paper, leaving a little overhang on each side.
  2. In a medium bowl, combine flour, cinnamon, baking powder,
    salt, ginger, nutmeg, and cloves and whisk.
  3. In a large bowl, combine eggs and sugar and whisk until
    combined.
  4. Add vegetable oil, vanilla extract, and carrots and mix
    again until combined.
  5. Pour the dry ingredients into the large bowl and fold to
    combine.
  6. Stir batter just until combined. Pour batter into the jelly
    roll pan and spread into an even layer. Bake for 12 minutes and remove the cake
    from the pan using the overhang on the sides.
  7. Lay cake on a large wood cutting board and gently roll the
    cake lengthwise.
  8. Carefully transfer the cake to a cooling rack and let cool
    completely.
  9. To prepare the filling,
  10. combine confectioners sugar, cream cheese, butter, and
    vanilla extract in a medium bowl and whisk until smooth and creamy.
  11. Carefully unroll the cake and spread the filling onto the
    cake, allowing for a small gap on all edges.
  12. Reroll the cake and wrap it tightly with plastic cling wrap.
  13. Chill in the fridge for 1 hour before serving.
  14. When ready to serve, combine the glaze ingredients in a
    mixing bowl and whisk until smooth. Drizzle over the cake and slice.
  15. ENJOY!

Read Full Recipe >>>> Click Here

Banana Bread Cookies (gluten Free-vegan)

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
  • Optional Add-ins
  • 1/2 teaspoon vanilla extract
  • extra 1/4 teaspoon cinnamon
  • pinch ground cloves
  • 1/2 cup chocolate chips


Instructions

  1. Preheat the oven to 350 and line a baking sheet with
    parchment paper
  2. Add the almond flour, baking soda, salt, and cinnamon to a
    bowl and mix well
  3. Mash the bananas with a fork and add them to the dry
    ingredients (I mash, then measure)
  4. Add the maple syrup
  5. Mix until all the ingredients are evenly incorporated
  6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto
    the baking sheet
  7. Gently flatten the cookies with a fork or back of a spoon.
  8. Bake for 26-30 minutes until the middles have set and aren’t
    wet (mine were perfect at 28 minutes)
  9. After the cookies come out of the oven, place them on a wire
    rack to cool
  10. Let the cookies come to room temperature before eating
  11. Store in an air tight container in the fridge for up to 5
    days





This Recipe adapted from >>>> Click Here

Oven Baked Chinese Bbq Pork



INGREDIENTS

  • 3 lb boneless pork shoulder or butt
  • 1/2 cup Hoisin sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup dry sherry
  • 4 tablespoons oyster sauce
  • 2 teaspoon Chinese five spice
  • 4 garlic cloves minced
  • 1-2 teaspoons red food coloring, optional
  • 2 teaspoon cornstarch

INSTRUCTIONS

  1. In a small bowl combine brown sugar, honey, soy sauce, dry
    sherry, oyster sauce, five spice, garlic and red food coloring (optional)  and mix until combined.
  2. Cut pork horizontally into three long flat pieces. Place in
    a container or ziplock bag, pour 1/2 the marinade over pork. Marinade 24-48
    hours for optimal flavor.
  3. Preheat oven to 350 degrees. Cover a baking sheet with foil
    and place a cooling rack on top. Remove pork from the marinade and place on the
    rack. Bake for 25 minutes. Flip the pork and cook another 25 minutes.
  4. While the pork is cooking, pour the reserved marinade into a
    saucepan and whisk in cornstarch, and bring to a low simmer for 10 minutes to thicken.
  5. Remove pork from the oven and turn the oven to broil. Brush
    the pork with the thickened marinade and broil 5-6 minutes or until slightly
    charred. Turn the pork over and repeat. Pork temp should be 145-160 degrees.
  6. Serve any extra sauce on the side.

Read Full Recipe —> Click Here

Slutty Cheesecake Bars



INGREDIENTS
  • 1 (16.5-oz.) log refrigerated chocolate chip cookie dough
    (such as Pillsbury)
  • 20 Oreo cookies, plus more for topping
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • Warm caramel, for drizzling 

DIRECTIONS
  1. Preheat oven to 325°. Line an 8″-x-8″ baking dish
    with parchment paper with a 2″ overhang. Press cookie dough into
    bottom of baking dish.
  2. Top with a single layer of Oreos, breaking them up to fit,
    if necessary, and set aside.
  3. Make cheesecake layer: In a medium bowl using a handheld
    mixer or stand mixer with the paddle attachment, beat cream cheese until
    smooth. Beat in sugar, eggs, vanilla, and salt until fully
    combined. Pour over Oreo layer and smooth top.
  4. Top with broken Oreo pieces and bake until the
    center is only slightly jiggly, 30 to 35 minutes.
  5. Refrigerate until completely chilled, at least 3 hours and
    up to overnight.
  6. Remove cheesecake bar from baking dish and slice.
  7. Drizzle with warm caramel before serving.

Base Recipe adapted from this SITE

the Easiest Mousse You Will Ever Make



Ingredients

  • 1 box instant pudding (any flavor and size)
  • 2-3 cups heavy whipping cream

Instructions

  1. Using a hand mixer, make the instant pudding according to
    the package directions, only substitute heavy cream for the milk.
  2. After the pudding and heavy cream are well combined, place
    it in the refrigerator for a few minutes, and mix again until it’s super thick.
  3. Store it in a covered container in your refrigerator for up
    to 2 weeks. You can also freeze it! I usually freeze half of it, and
    refrigerate the rest. It’s a really nice, cold treat frozen with a slightly
    different texture.

Recipe Notes

  • The heavy cream makes the pudding an incredibly rich and
    decadent dessert. You only need a spoonful at a time! In fact, it’s sweet and
    thick enough to use as an icing or pie filling.
  • Try using half milk and half whipping cream for a slightly
    less thick outcome (or any ratio you’d like).
  • If you’re watching your sugar intake, try the sugar-free
    instant pudding– combined with the heavy cream, it’s low in carbs.
  • Try using it as a dip or a spread for fruit, cookies or
    graham crackers.







This article and recipe adapted from this site

oreo Krispies

Ingredients
  • 5 tbsp butter
  • 9 cups mini marshmallows divided
  • 5 cups Krispie cereal
  • 16 Oreo cookies crushed
  • 1/2 tsp salt

Instructions
  1. In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows.
  2. In a large saucepan over medium heat, melt the butter.
  3. Add the remaining 8 cups of mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter.
  4. Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined.
  5. Spread the Oreo Krispie mixture into a 9-inch square pan and press gently with the spatula to flatten the top.
  6. Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving.

Base Recipe adapted from site

Easy Instant Pot Chicken Breasts

Ingredients

  • 1 Tablespoon oil (I use avocado, but you can use coconut or canola – something with a high smoke point is best!)
  • 3 boneless, skinless chicken breasts (uncooked)
  • 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
  • dash black pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1 cup water

Instructions

  1. Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
  2. Season one side of the chicken breasts.
  3. After the display reads “hot,” carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.
  4. Add seasoning on the second side.
  5. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
  6. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
  7. Place the chicken on the trivet.
  8. Lock the lid, and cook on manual high for 5 minutes.
  9. Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
  10. Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.

This article and recipe adapted from this site

Low Carb Keto Sex In A Pan



Ingredients


Chocolate Crust:

  • 1 ¼ cups almond flour, I use this brand
  • ¼ cup cocoa powder, I use this brand
  • ¼ cup powdered sweetener, I use this brand
  • ¼ tsp salt
  • ¼ cup butter, melted
  • 1 tbsp water

Cheesecake Layer:

  • ¼ cup Heavy cream
  • ¼ cup powdered sweetener, I use this brand
  • ½ tsp Vanilla extract, I use this brand
  • 8 oz Cream cheese, softened

Chocolate Pudding Layer:

  • 1 cup Heavy cream
  • 1 cup unsweetened almond milk, I use this brand
  • ½ cup powdered sweetener, I use this brand
  • 4 large egg yolks
  • ½ tsp xanthan gum, I use this brand
  • ⅓ cup cocoa powder, I use this brand
  • 3 tbsp butter, cut into 3 pieces
  • ½ tsp Vanilla extract, I use this brand

Whipped Cream Topping:

  • 1½ cup Heavy cream
  • 2 tbsp Powdered erythritol, I use this brand
  • ½ tsp Vanilla extract, I use this brand
  • 1 oz Sugar-free dark chocolate, I use this brand, shaved
    using a peeler, grater, or shaver

Instructions


Crust:

  1. Preheat the oven to 325°F. Line a 9×9″ baking pan with
    parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa
    powder, sweetener, and salt. Add the melted butter and water and stir until the
    mixture begins to clump together.
  3. Press the mixture Press evenly into the lined baking pan and
    bake about 15 minutes, or until golden and just firm to the touch. Set aside to
    cool.

Cream Cheese Layer:

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

Chocolate Pudding Layer:

  1. While the crust is cooling, make the chocolate pudding
    layer.
  2. In a medium saucepan over medium heat, combine almond milk,
    whipping cream and sweetener. Bring to a simmer, stirring to dissolve the
    sweetener.
  3. In a medium bowl, whisk the egg yolks until smooth. Slowly
    whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then
    slowly whisk tempered yolks back into the saucepan.
  4. Reduce heat to medium-low and sprinkle the surface with the
    xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook
    until thickened, about 3 or 4 minutes. Remove from heat, then whisk in the
    vanilla extract and butter pieces. Whisk until smooth.
  5. Cool the chocolate pudding for 15 minutes and then spread
    over the cheesecake layer. Refrigerate at least 2 hours.

Whipped Cream Topping:

  1. Use a hand mixer to beat the cream with sweetener and
    vanilla extract until stiff peaks form. Spread the whipped cream over the
    chocolate layer. Dust with cocoa powder (this works best through a fine sieve).
    Use a vegetable peeler or cheese slicer to shave chocolate over top.
  2. Refrigerate for 1-2 more hours (or as long as needed until
    serving) to fully set.

Read Full Recipe >>>> Click Here

Best Chicken Salad Recipe



Ingredients

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

Instructions

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

Read Full Recipe —> Click Here

oreo Dirt Pie



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

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

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

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

Base Recipe adapted from this SITE

Honey Garlic Sriracha Chicken



INGREDIENTS
  • 1/4 cup honey
  • 2 tablespoons Sriracha (Asian Chile sauce)*
  • 5 cloves garlic crushed (or 1 1/4 tablespoon
    minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 6 boneless chicken thighs with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper to season (If desired)
  • Sliced green onions (or shallots in Australia), to
    serve
  • Sesame seeds to serve
  • Lime wedges to serve

INSTRUCTIONS
  1. In a shallow bowl, mix the honey, Sriracha, garlic, rice
    wine vinegar, soy sauce and lime juice together until well combined. Spoon 4
    tablespoons of marinade out of the bowl and reserve to use for later as a
    dipping sauce.
  2. Cover with plastic wrap and marinade chicken for a minimum
    of 30 minutes to 2 hours (if time allows), in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron
    skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do
    3 thighs per batch), on both sides along with any sauce leftover in the bowl,
    until the chicken is cooked through and no longer pink in the middle; the skin
    is crisp and golden browned, and the underside is charred slightly (chicken
    will char slightly due to the honey). Transfer chicken to a warm plate, tent
    with foil and allow to rest for 5 minutes.
  4. OPTION A: Add the reserved sauce to the hot pan to warm
    through on medium heat, stirring occasionally while mixing all of the pan
    juices through the sauce.
  5. OPTION B: Do not add the sauce to the pan. Serve chicken
    with remaining pan juices left over in the pan, and pour reserved sauce over
    each chicken (this option ensures a slightly spicier end result).
  6. Serve chicken immediately along with the sauce. Garnish with
    sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies,
    over rice or noodles.

Base Recipe adapted from this SITE

Old Fashioned Donut Muffins

INGREDIENTS

  • 1/4 C butter, room temperature
  • 1/3 C vegetable oil
  • 1/2 C white sugar
  • 1/3 C brown sugar
  • 2 eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 C flour
  • 1 C milk

Glaze
  • 2 Tb butter, melted
  • 1 C powdered sugar
  • 3/4 tsp vanilla
  • 2 Tb hot water

INSTRUCTIONS


1.  Preheat oven to 425 degrees and line 12
muffin cups with liners.  In a large
bowl, beat with a wooden spoon the butter, oil and both sugars until smooth.  Beat in eggs, one at a time.  Add the baking powder, baking soda, nutmeg,
cinnamon, salt and vanilla.


2. Switch to a rubber spatula
and stir in 1 C of flour just until combined. 
Add 1/2 C of milk and stir just until combined.  Add another 1C of flour and stir just until
combined.  Add the remaining 1/2 C of
milk and stir just until combined.  Add
remaining 2/3 C of flour and stir just until combined.  Do NOT over mix any of these steps.  Under mixing is better than over
mixing!!!  If you over mix, your muffins
will not dome well and will be tough.


3.  Divide the batter evenly between the 12
muffin cups.  They will be quite
full.  Bake for 15-17 minutes until the
tops are springy to the touch.  Allow
them to cool for a few minutes before removing them from the pan.  Cool for 10 minutes on a rack before glazing.


4.  Beat together all the ingredients for the
glaze, then dip the top of each muffin in the glaze, allowing the excess to
drip back into the bowl.  Allow the first
glaze layer to harden, then dip them once more.


This article and recipe
adapted from this site

S’mores Stuffed Cookies

INGREDIENTS
  • 1 1/4 cup (160 grams) all-purpose flour
  • 1 1/4 cup (141 grams) whole wheat flour*
  • 1/2 (2.5 grams) teaspoon salt
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon (2.5 grams) baking powder
  • 1 cup (90 grams) crushed honey graham crackers
  • 1 1/2 teaspoon (7.2 grams) ground cinnamon
  • 1 cup (227 grams) butter, room temperature
  • 3/4 cup (165 grams) brown sugar
  • 2 large eggs
  • 1 teaspoon (5 grams) vanilla extract
  • 2/3 cup (117 grams)  semi-sweet chocolate chips
  • 1/2 cup (88 grams) roughly chopped milk chocolate
  • 2 cups (100 grams) mini marshmallows

INSTRUCTIONS
  1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
  2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
  3. Cream the butter and sugar together until fluffy.
  4. Slowly add the eggs one at a time, then the vanilla. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
  5. Fold in the graham crackers and chocolate.
  6. Take a tablespoon and a half of the cookie and create a small indentation.
  7. Stuff 4 – 5- mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
  8. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
  9. Preheat the oven to 350 degrees.
  10. Uncover the cookies and bake for 8 – 9 minutes or until a light golden brown.
  11. Use a spatula to immediately remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
  12. Serve immediately or store in an airtight container and enjoy within 24 hours.
  13. If you want to learn how to cheat this recipe, take a look at the note below this recipe!

Base Recipe adapted from site

Best Baked Caesar Chicken Recipe

INGREDIENTS

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

INSTRUCTIONS

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

This article and recipe adapted from this site

Peanut butter Brownies



Ingredients


For the Brownies

  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup Reese’s Pieces candies

For the Frosting

  • 2 cups creamy peanut butter
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoons heavy whipping cream
  • 2 cups powdered sugar

Instructions


For the Brownies

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, blend together the peanut butter and
    butter.
  3. Beat in brown sugar, eggs and vanilla.
  4. Add flour and salt.
  5. Spread into a greased 13×9 inch baking pan.
  6. Bake for 30-35 minutes.
  7. Cool in pan and frost.
  8. Sprinkle Reese’s Pieces on top of brownies.
  9. For the Frosting
  10. Blend peanut butter and margarine until fluffy.
  11. Blend in remaining ingredients until smooth.
  12. Frost cooled brownies.

Read Full Recipe >>>> Click Here

Sugar Cookie with Sugar Cookie Frosting



INGREDIENTS


SUGAR COOKIE

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (94g) confectioners sugar
  • 3 (6 ounces) eggs, room temperature
  • 3/4 cup (168g) vegetable oil
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5 1/2 cups (688g) all-purpose flour

SUGAR COOKIE FROSTING

  • 1/2 cups (113g) unsalted butter, softened
  • 3/4 cups (173g) sour cream
  • 4-5 cups (440-550g) confectioners sugar
  • 1 teaspoon salt
  • red food color

INSTRUCTIONS


SUGAR COOKIE

  1. Preheat oven to 350°F.
  2. In the bowl of a stand mixer, combine butter, granulated
    sugar, confectioners sugar and mix until just combined.
  3. Drizzle in oil and pour in eggs and mix well.
  4. In a bowl add the cream of tartar and salt to the flour and
    roughly sift.
  5. Slowly add the flour to the butter mixer and allow the mixer
    to combine until the dough pulls away from the sides of the mixer bowl.
  6. Using an ice cream/cookie scoop, scoop out golf-ball size
    portions on a parchment lined cookie sheet.
  7. Roll out each cookie dough ball until it is smooth and
    round.
  8. Using a kitchen glass that has been pressed into granulated
    sugar, press down on each cookie dough ball until the center of the cookie is
    pressed flatter than the edges. Repeat this on all cookies.
  9. Bake for 8-12 minutes or until edges are just slightly
    starting to brown and center no longer appears wet.

SUGAR COOKIE FROSTING

  1. In a clean bowl of a stand mixer fitted with a paddle
    attachment, combine butter, sour cream, and salt.
  2. Once ingredients are fully incorporated, start adding the
    confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups.
    Keep an eye on the frosting to determine when it has reached your desired
    consistency. If it gets too be too thick you can add some milk to loosen)
  3. Add in a few drops of red food coloring for the soft pink
    color.
  4. Spread on cooled cookies using an offset spatula.

This Recipe adapted from >>>> Click Here

Lunch Lady Brownies



Ingredients
  • 1 cup butter, melted
  • ½ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 teaspoons vanilla extract

Chocolate Frosting
  • ¼ cup butter, softened
  • ¼ cup milk ( I use 2%)
  • ¼ cup unsweetened cocoa powder
  • 3 cups powdered sugar

Instructions
  1. Preheat oven to 350° F. Line a 9×13-inch baking dish with
    foil and spray foil with non-stick spray. Set aside.
  2. In the bowl of an electric stand-mixer, add the melted
    butter and cocoa powder. Using the paddle attachment, blend until smooth.
  3. Add the flour and sugar. Beat together then add eggs and
    vanilla. Mix just until combined. Don’t over mix. (Batter will be thick)
  4. Pour batter into prepared baking dish and spread out evenly.
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
    Remove brownies from oven and let stand 15 minutes before frosting. You want
    the brownies still warm when you frost them!
  5. FOR CHOCOLATE FROSTING: Beat together all the frosting
    ingredients until smooth. Pour and spread over warm brownies. Let cool
    completely before cutting and serving.

Base Recipe adapted from this SITE

Sun-dried tomato Spinach and Bacon Chicken



Ingredients

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

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

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

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

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

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

Base Recipe adapted from this SITE

Pumpkin Crunch Cake Recipe

INGREDIENTS

  • 1 box yellow cake mix
  • 1 can (16 oz.) pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 eggs
  • 1 1/2 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1 cup melted butter
  • whipped topping

INSTRUCTIONS


1. Preheat oven to 350F. 2.
Grease bottom of 9X13 pan. 3. Combine pumpkin, evaporated milk, eggs, sugar,
pumpkin pie spice and salt in bowl then pour it into your pan. 4. Sprinkle your
dry yellow cake mix evenly over pumpkin mixture. 5. Sprinkle chopped pecans and
walnuts over the cake mix. 6. Drizzle melted butter evenly over everything. 7.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden
brown. Cool completely, cut and serve with whipped topping. Refrigerate
leftovers.

This article and recipe
adapted from this site

Pumpkin Honey Bun Cake

Ingredients
For the Cake Batter:
  • 1 box super moist yellow cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 Teaspoons pumpkin pie spice
  • 3/4 cups brown sugar
  • 1/2 cup chopped walnuts

For the Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 Teaspoon vanilla

Instructions
  1. Heat oven to 350 degrees. Greased the bottom and sides of a 13×9 inch baking pan.
  2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
  3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 – 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.
  4. Make the glaze:
  5. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from site

Best Cream Cheese and Chicken Taquitos

Ingredients
  • 3 cups chicken cooked and shredded
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups colby jack cheese
  • 1 1/2 cups baby spinach chopped and stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil for frying

Instructions

  1. Heat ½” oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!

This article and recipe adapted from this site

Super soft Sprinkle Pudding Cookies



Ingredients:

  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • 1/2 cup sprinkles

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment
    paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle
    attachment beat the butter and sugar on medium speed for 2 minutes. Add in the
    egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of
    the bowl as necessary.
  3. Next mix in the pudding mix for 30 seconds.
  4. Turn the mixer to low and add in the flour, mixing until
    just combined.
  5. Finally add in the sprinkles and mix until incorporated
    evenly.
  6. Using a medium (2 tablespoon) sized cookie scoop drop dough
    onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the
    cookies are almost set. Don’t over-bake if you want super soft soft cookies.
  7. Allow the cookies to cool on the baking sheet for 3 minutes
    before transferring to a wire rack to cool completely.

This Recipe adapted from >>>> Click Here

Chicken and Stuffing Casserole



 Ingredients

  • 1 can cream of mushroom (I use heart healthy ones)
  • 1 an cream of chicken
  • 1 ½ cup fat free sour cream
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 oz package Lipton Onion soup mix
  • 3-4 chicken breasts
  • 1 box stuffing mix – I use stovetop turkey
  • 1 tbsp butter
  • ½ cup milk
  • 1 medium yellow onion chopped
  • 1 8.5 can sweet corn, drained
  • 1 8.5 can sweet peas, drained
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Preheat oven to 350⁰ F
  2. In a large bowl mix the first 7 ingredients and set aside.
  3. Rub chicken with onion soup mix
  4. Grill and dice chicken (I just use the Foreman since its so
    easy!!!)
  5. Prepare stuffing according to the package
  6. Grease a 9×13 baking dish
  7. Spread stuffing on the bottom of the pan
  8. Sprinkle chicken, onions, corn, and peas over stuffing
  9. Pour sour cream/soup mixture over everything
  10. Sprinkle cheese over the soup mixture
  11. Bake for 30 – 40 minutes until cheese is melted perfection

Read Full Recipe —> Click Here

Pecan Pie Bars



INGREDIENTS

FOR THE CRUST
  • 1 3/4 cups (227 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar

FOR THE TOPPING
  • 1 cup (220 g) packed light brown sugar
  • 1/2 cup (170 g) dark corn syrup
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 4 cups (396 g) pecan halves, (about 1 pound) toasted

INSTRUCTIONS

MAKE THE CRUST
  1. Adjust oven rack to lowest position and heat oven to 375°F.
    Line a 9-inch square pan with foil, leaving a 1-inch overhang. Lightly spray
    the foil with nonstick spray.
  2. Whisk the flour, sugar, and salt together in a medium bowl.
    Add the melted butter and stir with a silicone spatula until the dough starts
    to come together. 
  3. Use your hands to combine the dough until no dry flour
    remain. The dough should hold together when squeezed.
  4. Evenly scatter pieces of dough over the bottom of the pan.
    Press and smooth the dough into an even thickness. Sprinkle the brown sugar
    evenly over the surface of the dough.
  5. Bake for 15 minutes, until lightly golden brown.

MAKE THE TOPPING
  1. Whisk the sugar, corn syrup, melted butter, heavy cream,
    vanilla, and salt together in a medium bowl until smooth, about 20 seconds.
    Whisk in the egg, then fold the pecans into sugar mixture until evenly coated.
  2. Pour topping over warm crust. Use a spatula to spread the
    topping evenly over crust
  3. Bake for 25-30 minutes, until the topping is rapidly
    bubbling across the entire surface.
  4. Transfer pan to wire rack and cool completely, about 1 and
    1/2 hours.
  5. Use the foil overhang to lift the bars out and transfer to a
    cutting board. Cut into 16 bars.

MAKE AHEAD TIP
  1. The bars can be stored in the refrigerator for up to 5 days.
  2. You can freeze the bars for up to 3 months. Thaw overnight
    in the refrigerator.

Base Recipe adapted from this SITE

Creamy One Pot White Chicken Lasagna soup



Ingredients
  • 1 pound boneless skinless chicken breasts, chopped
  • 3 tablespoons olive oil, divided
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 1 green bell pepper, chopped
  • 4-6 cloves garlic, minced
  • 1/3 cup flour
  • 9-11 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 15 oz. canneli beans, rinsed and rained
  • 1 tablespoon chicken bouillon
  • 1 tsp EACH dried parsley, dried basil
  • 1/2 tsp EACH dried oregano, dried thyme, salt, pepper
  • 2 bay leaves
  • Dash – 1/4 teaspoon red pepper flakes (optional)
  • 10 uncooked lasagna noodles, broken into approx. 1-2 inch
    pieces*
  • 2-3 cups half and half
  • 1/2 cup heavy cream (optional)
  • 10 oz. chopped frozen baby spinach, thawed
  • 1 cup freshly grated Parmesan cheese
  •  Cheese Garnish
  • shredded mozzarella cheese
  • freshly grated Parmesan cheese
  • ricotta cheese

Base Recipe adapted from this SITE

Luxury Maple Pumpkin Oatmeal Breakfast Bars

Ingredients
  • 2-1/2 cups gluten-free old fashioned oats, divided
  • 1 cup milk, any kind (I used unsweetened almond milk)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup pure maple syrup (not pancake syrup)
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup pecan halves, roughly chopped (optional)

Directions
  1. Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  3. Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  4. Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Base Recipe adapted from site

Easy Ina Garten’s Mustard-roasted Chicken

INGREDIENTS

  • 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

  • ½ cup Dijon mustard

  • ½ cup buttermilk

  • 4 garlic cloves, peeled

  • a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)

  • zest of one lemon

  • Kosher salt and freshly ground black pepper

  • 2 cups fresh breadcrumbs

  • 1/4 cup olive oil


INSTRUCTIONS

  1. Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

  2. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

  3. Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

  4. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

This article and recipe adapted from this site

Chicken Zucchini Casserole

INGREDIENTS

  • 3-4 boneless skinless, chicken breasts (about 2 lbs)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 medium sweet yellow onion
  • 1/2 cup pesto prepared
  • 4 oz parmesan cheese
  • 4 oz mozzarella

INSTRUCTIONS

  1. Preheat the oven to 375˚F.
  2. Chop the zucchini, squash, and onion and combine.
  3. In a large casserole dish, lay the chicken in a flat single
    layer and season it with the salt, pepper and garlic powder.  Next layer the veggies on and then dollop the
    pesto over the veggies, then top with the cheeses.
  4. Bake on the middle rack for 35-45 minutes or until chicken
    is cooked through, 165˚F internal temp. If it starts to brown more than
    desired, loosely cover with foil until it is done cooking.
  5. Serve hot and enjoy!



This Recipe adapted from >>>> Click Here

Mars Bars Squares



Ingredients

  •  4 Mars Bars
  •  1/2 cup butter
  •  3 cups Rice Krispies

 Topping:

  •  1 cup chocolate
    chips, semi-sweet
  •  1/4 cup butter or
    margarine

Instructions

  • Melt the Mars bars and butter together in a pot, then mix
    the Rice Krispies in with them, coating the cereal completely. 
  • Transfer to a well greased 9×9 or 8×8 pan.
  • Melt the chocolate and butter for the topping, stirring
    until smooth, then pour it on top.
  • Cool in the fridge then cut into pieces and serve.

This Recipe adapted from >>>> Click Here

Knock You Naked Bars



Ingredients

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

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

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

Base Recipe adapted from this SITE

Luxury Cajun Honey Lime Chicken Wings



INGREDIENTS
  • 3 pounds chicken wings, about 32 wing
    sections
  • 1/3 cup Cajun seasoning
  • 1 cup barbecue sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 medium lime, zest and juiced

INSTRUCTIONS
  1. Preheat the oven to 350°F. Spray baking sheets with
    non-stick cooking spray.
  2. Place chicken wings on baking sheet in a single layer,
    without crowding. Sprinkle each wing liberally with Cajun seasoning.
  3. Bake on middle rack of oven for 30 minutes.
  4. Zest and juice the lime. Set aside.
  5. While the chicken is baking prepare the basting sauce. In a
    small bowl, mix 1 tablespoon lime zest, 1 tablespoon lime juice, barbecue
    sauce, honey and sriracha.  Stir until blended. Set aside.
  6. .After 30 minutes, remove chicken from the oven and baste
    with 1/2 of the prepared sauce. Return the chicken to the oven and continue
    cooking 10 minutes. Remove and baste again with the remaining 1/2 of the sauce.
    Return chicken to the oven for a final 10 minutes to complete cooking and
    caramelize sauce.
  7. Remove the chicken from baking pan onto a serving tray.
    Squeeze the remaining lime juice over the wings and sprinkle with remaining
    zest. Serve hot!

Base Recipe adapted from this SITE

Apple Pie Fries

APPLE PIE FRIES

INGREDIENTS

  • 1 package Refrigerated Pie
    Crust (2 crusts)
  • 10 oz Apple Pie Filling
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar
  • Sparkling Sugar
  • Caramel Topping for dipping

DIRECTIONS

  1. Preheat the oven to 350.
  2. Spray cookie sheet with non
    stick spray or use silicone mat and set aside.
  3. Alow crusts to warm slightly
    to make them easier to work with.
  4. Dust work area with flour and
    slightly roll out crusts.
  5. Pulse in food processor a
    couple of time or use a knife to chop pie filling into smaller pieces.
  6. Spread apples over top of 1
    crust leaving about 1/8″ uncovered at edges.
  7. Place other crust on top.
  8. Cut into 1/2″ strips and then
    cut to fries sized lengths.

This article and recipe
adapted from this site

Best Blueberry Cream Cheese French toast Casserole

Ingredients

For Casserole

  • 1 large loaf french bread – about 8 cups day old is best
  • 8 eggs
  • 2 1/2 cups half and half
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
  • 1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
  • 1/4 cup raw sugar for sprinkling on top optional

Blueberry Sauce

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  1. Butter a 9 x 13 casserole dish.
  2. Cut french bread into 2 inch cubes and set aside.
  3. In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt.  Whisk until completely mixed.
  4. Put one half of bread cubes in prepared dish.
  5. Top with half cream cheese cubes and half cup of blueberries.
  6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
  7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
  9. Preheat oven to 375 degrees.
  10. Remove plastic wrap and sprinkle casserole with raw sugar.
  11. Cover casserole with foil and bake for 30 minutes.
  12. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
  13. Cool slightly and serve with blueberry sauce.
  14. Blueberry Sauce
  15. In small saucepan, combine sugar, water and cornstarch until simmering.
  16. Add blueberries and simmer for 10 minutes.  Using a fork or whisk, slightly break up the blueberries to desired consistency.
  17. Cool slightly before serving or store in refrigerator for up to 3 days.

This article and recipe adapted from this site

One Pan Cheesy JalapeÑo Chicken

INGREDIENTS

  • 1 lime sliced
  • 3 1/2 Tbsp vegetable oil divided
  • 3 boneless skinless chicken breasts cut in half and pounded
    to be 1/2 inch thick
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp dried minced onion
  • 1/4 tsp ancho chile powder
  • 1/2 cup all-purpose flour
  • 1 1/2 – 2 cups frozen corn kernels, thawed (fresh corn works
    as well)
  • 2 jalapeños seeds removed and sliced lengthwise into strips
  • 2 cloves garlic minced
  • 3 Tbsp lime juice (juice of 2-3 limes)
  • 1/2 cup water
  • 1 – 1 1/2 cups shredded Mexican blend cheese (or any cheese
    you prefer)
  • minced fresh cilantro, for garnish
  • extra lime wedges, for garnish

INSTRUCTIONS

  1. To a mixing bowl, add chicken, chili powder, oregano, kosher
    salt, ground cumin, black pepper, dried minced onion, and ancho chile powder.
    Toss and massage spice mixture into all sides of chicken.
  2. Add flour to a shallow bowl or plate and lightly dredge
    chicken in flour. Let chicken sit while you heat up your pan.
  3. Heat large oven-safe skillet over MED-HIGH heat. Add lime
    slices to pan and char for 1-2 minutes per side, until charred and brown, as
    desired. Remove to a plate.
  4. Add 2 ½ Tbsp of the vegetable oil to the hot pan and let
    heat through until shimmering.
  5. Add chicken pieces to the hot pan, being careful not to
    overcrowd the pan (you may need to do 2 batches, depending on the size of your
    pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
  6. Move oven rack to the upper third part of the oven and
    preheat broiler to HIGH.
  7. Add remaining 1 Tbsp vegetable oil and then add corn
    kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes,
    until corn begins to lightly brown.
  8. Add chicken back to the pan, and pour in lime juice and
    water. Cook several minutes (this time can vary depending on your stove – mine
    took 2 minutes), until liquid is mostly absorbed.
  9. Sprinkle with shredded cheese and broil for about 2-3
    minutes, until cheese is melted.
  10. Garnish with minced fresh cilantro and serve with lime
    wedges or charred lime slices.



This Recipe adapted from >>>> Click Here

Funfetti Cookies



Ingredients

  • 1 3/4 cups all purpose flour , spooned and leveled
  • 1/2 cup cornstarch
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter , softened to room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 large egg , room temperature
  • 1/2 to 2/3 cup sprinkles 

Instructions

  1. In a large bowl whisk together the flour, cornstarch, cream
    of tartar, baking powder, baking soda & salt. Set aside.
  2. In a large bowl beat together the butter and sugar until
    light and fluffy.
  3. Add in the vanilla, almond extract and egg and continue
    beating until well combined.
  4. Turn the mixer down to low. Carefully beat in the flour
    mixture about 1/2 at a time.
  5. Stir in the sprinkles using a rubber spatula or the mixer on
    low speed.
  6. Form the dough into balls approximately 1.5 tablespoons in
    size and optionally place a few sprinkles on the top of each ball. Do not
    flatten.
  7. Set on a plate, cover with plastic wrap, and refrigerate for
    at least 3 hours or up to 48 hours. Chilling is absolutely necessary.
  8. When ready to bake, preheat the oven to 350F degrees.
  9. Line cookie sheets with parchment paper or a silicone baking
    mat and place cookies on the sheet about 2 inches apart.
  10. Bake for 8-10 minutes until the tops of the cookies look
    just set. Allow to cool for at least 10 minutes on the baking sheet before
    transferring to a wire rack to continue cooling.

This Recipe adapted from >>>> Click Here

Chicken Al forno with Vodka Sauce & Two Cheeses



Ingredients

  • 2 pounds chicken breast cooked and cut into chunks
  • 1 1/2 cups vodka sauce jarred or homemade
  • 1/2 cup parmesan cheese
  • 16 oz fresh mozzarella
  • fresh spinach optional

Instructions

  1. Preheat the oven to 400. Spray a casserole dish with cooking
    spray. Add the cooked chicken.
  2. Top with the vodka sauce, parmesan cheese, and chunks of
    fresh mozzarella.
  3. Bake until hot and bubbly. About 25-30 minutes. 
  4. Optional: You can serve this on top of baby spinach. The
    heat from the sauce wilts the spinach.


Read Full Recipe —> Click Here

Death by Chocolate Poke Cake



INGREDIENTS

FOR THE CAKE
  • Cooking spray
  • Cocoa powder 
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1 (14-oz.) can sweetened condensed milk
  • 1 c. semisweet chocolate chips, melted
  • Chocolate shavings, for garnish

FOR THE FROSTING
  • 1 c. butter, softened
  • 2 1/2 c. powdered sugar
  • 3/4 c. cocoa powder
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1/4 c. heavy cream (plus more if necessary) 

DIRECTIONS
  1. Make cake: Preheat oven to 350º. Grease
    a 9″-x-13″ pan with cooking spray and dust with cocoa powder.
    Prepare chocolate cake mix according to package directions and bake until a
    toothpick inserted in the center comes out clean, 25 to 30 minutes.
    Let cool completely.
  2. Poke cake all over with the handle of a wooden spoon. In a
    small bowl, mix together sweetened condensed milk and melted chocolate. Pour
    mixture into the holes.
  3. Make frosting: In a large bowl using a hand mixer, beat
    butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream,
    adding more by the tablespoon until consistency is creamy but can hold peaks.
  4. Spread frosting all over cake with an offset spatula and
    sprinkle with chocolate shavings.

Base Recipe adapted from this SITE

Luxury Keto Lemon Lush Dessert

Ingredients

Bottom crust layer:
  • 2 tbsp Butter softened
  • 1/4 cup sugar substitute, I
    use this brand
  • 1 tsp vanilla extract, I use
    this brand
  • 1 Egg
  • 3/4 cup almond flour, I use
    this brand
  • pinch salt, I use this brand
  • 1 cup chopped walnuts,
    optional

Second layer
  • 8 oz Philadelphia Neufchatel
    Cheese, softened
  • 1/2 cup powdered sugar
    substitute (or to taste), I use this brand
  • 2 tsp Lemon Extract (or to
    taste), I use this brand
  • 1/4 cup Sour Cream
  • 1/4 cup Heavy Whipping Cream

Third lemon layer:
  • 6 tbsp Butter softened
  • 3/4 cup powdered sugar
    substitute (or to taste), I use this brand
  • 2 Eggs
  • 2 Egg Yolks
  • 1/2 cup Lemon Juice
  • 1/2 tsp Xanthan Gum optional,
    I use this brand

Top whipped cream layer:
  • 1/2 cup Heavy Whipping Cream
  • 3 tbsp powdered sugar
    substitute (or to taste), I use this brand
  • 1 tsp vanilla extract, I use
    this brand
  • 1/4 tsp Xanthan Gum optional,
    I use this brand

Instructions

  1. Preheat the oven to 350
    degrees F and grease an 8×8 baking dish with non-stick spray.
  2. First, prepare the crust: In a
    large mixing bowl, combine butter and sugar substitute. Using an electric mixer
    beat until well-combined and fluffy. Add the vanilla and egg and mix again.
    Then add the almond flour and salt. Mix until everything is incorporated.
  3. Add chopped walnuts and
    transfer to the prepared baking dish and spread into an even layer. Bake for
    10-15 minutes or just until the edges begin to brown.
  4. Set it aside to completely
    cool before assembling the dessert.
  5. While the crust is baking
    begin to prepare the lemon layer.
  6. In a medium mixing bowl, cream
    together the butter and sugar substitute with an electric mixer until light and
    fluffy.
  7. Add the eggs, one at a time
    while mixing on low speed, then add yolks. Continue to beat on low for another
    minute or two. The mixture should be smooth and creamy.
  8. Then add the lemon juice and
    continue to beat on low speed until incorporated. At this point, you are going
    to think that I have to lead you astray. The mixture will look lumpy and
    broken, but keep going.
  9. Transfer the mixture to a
    medium sized saucepan and place over low heat. Whisk until the mixture is
    heated through and no longer has a curdled appearance.
  10. Increase the heat to medium
    and stir constantly, using a rubber spatula being sure to also scrape the
    bottom and sides of the saucepan, until the mixture thickened to a pudding-like
    texture.
  11. Remove from heat, sprinkle the
    Xanthan Gum on top and whisk it into the lemon mixture.
  12. Transfer the mixture to a dish
    and place it in the fridge to cool before assembling the dessert.
  13. While the crust and the lemon
    layer are chilling, prepare the second layer: In a large mixing bowl, combine
    the Neufchatel cheese and the powdered sugar substitute. Beat with an electric
    mixer until well combined then add the Lemon extract and sour cream. Beat again
    until well combined, then add the heavy cream and continue mixing until the
    mixture is smooth and creamy.
  14. Next, prepare the whipped
    cream layer by combining the heavy cream, powdered sugar substitute, and
    vanilla in a large bowl. Beat with an electric mixer on high speed until the
    mixture has nearly doubled in size and formed soft peaks. Sprinkle with the
    xantham gum and continue beating until the mixture forms stiff peaks.
  15. To assemble the dessert, top
    the cooled crust with the second Neufchatel cheese layer, smoothing into an
    even flat layer. Top the Neufchatel layer with the completely cooled lemon
    layer and smooth. Lastly, top with the whipped cream layer.
  16. Chill until ready to eat.

This article and recipe
adapted from this site

Luxury Angel Cake Dessert Recipe

Ingredients

  • 1 ring Angel Food Cake store-bought
  • 1 6 oz. pkg. Strawberry Jello
  • 2 cups boiling water
  • 1 regular container frozen whipped topping like Cool Whip, thawed in fridge
  • 16 oz. container frozen strawberries in sugar the kind that also have juice, not whole frozen berries

Instructions

  1. Set out frozen strawberries to thaw while working on the rest of the recipe.
  2. Boil water.
  3. Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9×13 pan.
  4. Mix powdered Jello in a bowl with 2 cups boiling water.
  5. Add strawberries immediately and stir.
  6. You may need to use your hands to break up chunks of frozen strawberries.
  7. Stir in spoonfuls of Cool Whip until well mixed.
  8. Spoon 1/2 mixture over angel food cake in dish.
  9. Repeat layers and set in refrigerator for several hours.
  10. Cut in to squares and serve immediately. (Your squares won’t be perfect. The gelatin is not firm.)

This article and recipe adapted from this site

Easy Berries and Cream Crepes

Ingredients

For The Crepes:

  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water
  • 3 eggs
  • 2 TBS melted butter
  • 1/2 tsp salt
  • 2 TBS sugar
  • 1 tsp vanilla

For the Cream Filling:

  • 1 cup heavy whipping cream
  • 8 oz cream cheese
  • 1 cup sugar
  • 1 tsp vanilla extract
  • For the Berry Sauce:
  • 2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries
  • 1/2 cup sugar
  • 1 TBS cornstarch

Instructions

  1. Add all the ingredients for your crepes to a blender. Cover.
  2. Blend on low speed until everything is mixed together well.
  3. Place batter in an airtight container and place in fridge for at least one hour, up to overnight.
  4. Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.
  5. In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.
  6. Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
  7. Mix together your berries, sugar and cornstarch.
  8. Saute your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside till needed.
  9. Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
  10. Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
  11. Cook for 30 seconds to 1 minute till the edges start to crisp.
  12. Flip over and cook for another 20-30 seconds.
  13. Stack crepes and cover while you cook the remaining crepes.
  14. Fill each crepe with about 1/4 cup

This article and recipe adapted from this site

Luxury One Dish Queso Chicken Bake {easy Dinner Recipe



INGREDIENTS

  • 3-4 chicken breasts
  • 1 can RO*TEL
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 16 oz Velveeta

INSTRUCTIONS

  1. Place the chicken breast in a baking dish flat. Butterfly
    breasts if they are especially thick.
  2. Layer the corn, black beans, and RO*TEL on top of the
    chicken.
  3. Dice the queso cheese into 1/2 inch cubes and spread them
    evenly over the top of the dish.
  4. Cover the dish with foil and bake in a preheated oven at
    375F for 45-55 minutes or until the chicken is done and the juices run clear.
    *if you want the cheese to be a little crispy remove the foil for the last 5
    minutes of baking.
  5. Remove from oven then remove the chicken breasts from the
    pan and use a fork or whisk to work the extra cheese into the juices to form
    more queso sauce.
  6. Enjoy! Serve over rice, with chips, or with tortillas



This Recipe adapted from >>>> Click Here

Cheesy Baked Chicken with Mushrooms



Ingredients

  • 1 tablespoon butter, divided
  • 2 tablespoons olive oil, divided

FOR THE MUSHROOMS

  • 8 ounces sliced mushrooms
  • 1 large yellow onion, sliced
  • salt and fresh ground pepper, to taste
  • 3 cloves garlic, minced

FOR THE CHICKEN BREASTS

  • 4 (1-pound total) boneless, skinless chicken breasts,
    pounded down to 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 1 teaspoon Italian Seasoning
  • 4 ounces shredded part skim mozzarella cheese
  • 1/2 cup low sodium chicken broth
  • chopped fresh parsley, for garnish 

Instructions

  1. Preheat oven to 375F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set
    aside.
  3. In a large skillet over medium-high heat, melt 1/2
    tablespoon butter and add 1/2 tablespoon olive oil. 
  4. Add sliced mushrooms and sliced onions to the skillet;
    season with salt and pepper, and cook for 5 minutes.
  5. Stir in the garlic and cook for 30 more seconds, or until
    fragrant.
  6. Transfer half of the mushrooms mixture to the prepared
    baking dish; set the rest aside for later.
  7. Return skillet to heat and add the rest of the butter and
    olive oil.
  8. Season the chicken breasts with salt, pepper, garlic powder,
    paprika, and Italian Seasoning. 
  9. Add chicken breasts to the hot oil – you may have to do this
    in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes
    per side, or until lightly browned. 
  10. Remove chicken breasts from skillet and arrange over
    mushrooms in the baking dish.
  11. Return skillet to the stove; add chicken broth and scrape up
    the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until
    liquid is reduced.
  12. Top chicken breasts with the rest of the mushrooms mixture,
    add cheese over the chicken breasts, and pour in the prepared chicken broth. 
  13. Bake uncovered for 15 minutes, or until chicken is cooked
    through. 
  14. Remove from oven.
  15. Garnish with fresh parsley.
  16. Serve.

Read Full Recipe —> Click Here

Perfect Chocolate Chip Cookies



Ingredients
  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room
    temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used
    Ghiradelli semi-sweety

Instructions
  1. Preheat the oven to 350°F and line 2 baking sheets with
    parchment paper or spray with non-stick spray.. (To get best results, use
    parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt
    together.
  3. In another large bowl, using an electric mixer at medium
    speed, beat together the butter, and sugars until smooth and mixed together
    well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just
    incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no
    overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping
    tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan,
    depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and
    edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets,
    then transfer the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies depending on size. 

Base Recipe adapted from this SITE

butter Chicken



Ingredients

MARINADE
  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper
    powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite
    size pieces

CURRY
  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable
    oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note
    4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

TO SERVE
  • Basmati or other Rice
  • Coriander/cilantro (optional)

Instructions
  1. Optional blitz: for an extra smooth sauce, combine the
    Marinade ingredients (except the chicken) in a food processor and blend until
    smooth. (I do not do this)
  2. Marinade: Combine the Marinade ingredients with the
    chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum
    3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high
    heat in a large fry pan. Take the chicken out of the Marinade but do not wipe
    or shake off the marinade from the chicken (but don’t pour the Marinade left in
    the bowl into the fry pan). 
  4. Place chicken in the fry pan and cook for around 3 minutes,
    or until the chicken is white all over (it doesn’t really brown because of the
    Marinade).
  5. Sauce: Add the tomato passata, cream, sugar and salt.
    Turn down to low and simmer for 20 minutes. Do a taste test to see if it
    needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with
    basmati rice.
  7. The Butter Chicken is pictured with my very easy No
    Yeast Flatbread and no-fry papadums (Note 5).

Base Recipe adapted from this SITE

Everything Bagel Seasoning Cheese Ball Recipe

INGREDIENTS

  • 2 pkg cream cheese
  • 2 tsp. Worcestershire sauce
  • 8 ounces  Shredded
    cheddar cheese
  • 1/2 tsp. Garlic powder
  • 1/4 tsp.   Cayenne
    pepper
  • 1 cup Everything Bagel Seasoning 

INSTRUCTIONS

  1. In a medium bowl mix the cream cheese, Worcestershire sauce,
    garlic powder and cayenne pepper until combined.
  2. Add cheddar cheese and form into a ball.
  3. In a smaller bowl, add the Everything Bagel Seasoning. Roll
    the cheese ball around in the seasoning until well covered.
  4. Let Cheese Ball refrigerate for at least 2 hours and serve.
  5. Read more at
    https://tatertotsandjello.com/everything-bagel-seasoning-cheese-ball-recipe-perfect-for-the-holidays/#ofD9HojvCT6vbzrl.99



This article and recipe adapted from this site

Best Cranberry Bliss Bars

Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted

  • 1 1/2 cups packed brown sugar

  • 2 eggs

  • 1 teaspoon orange extract

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups all purpose flour

  • 1 cup white chocolate chips

  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese, softened

  • 1 1/2 cups powdered sugar

  • 1/2 teaspoon orange extract

  • 1/2 teaspoon vanilla extract

  • 1/3 cup Craisins, roughly chopped

  • 2 squares baking chocolate or almond bark, melted

Instructions

  • Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes

  • Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t overmix.

  • Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

  • To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

This article and recipe adapted from this site

Low Carb Baked Chicken Tenders

INGREDIENTS

  • 2 lbs chicken tenders
  • 1 cup grated parmesan cheese
  • 2 tablespoons parsley minced
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tsp garlic powder
  • Pinch of cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in a mixing bowl and set aside.
  3. Line rimmed baking sheet with foil.
  4. Melt butter in a shallow dish.
  5. Dip each chicken tender in butter then roll in seasoning
    mixture and place on prepared baking sheet.
  6. Bake for 20-30 minutes or until chicken is cooked through.



This Recipe adapted from >>>> Click Here

S’mores Chocolatebark



Ingredients 
  • 3 1/2 cups milk chocolate chips 22 ounces
  • 1/2 cup white chocolate chips 3 ounces
  • 1 cup marshmallow fluff
  • 3 sheets of graham crackers

Instructions

  1. Melt 1 1/2 cups chocolate chips and spread the chocolate
    over a wax lined pan. Be careful not to make it too thin. (I used a 10 by 15
    pan and didn’t go all the way to the edge.) Place the first layer in the
    refrigerator for about a half hour.
  2. Melt the white chocolate chips in the microwave. Then pour
    in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the
    marshmallow layer over the hardened first chocolate layer.
  3. Crumble the graham crackers and press them into the
    marshmallow layer. Refrigerate for 30 minutes.
  4. Melt 2 cups of chocolate chips and very gently spread it
    over the graham cracker layer. Put the bark in the freezer for about two hours.
    Take it out and break it apart.
  5. Keep refrigerated for good and more solid bark. 
  6. Leave it out for slightly more delicious, but slightly more
    squishy bark.

This Recipe adapted from >>>> Click Here

Chili Verde Keto Chicken Casserole



Ingredients

  • 2 lb shredded chicken, cooked
  • 3 T taco seasoning
  • 3/4 cup chili verde salsa (chunky works best)
  • 1 4 oz can of mild green chilis, drained
  • 16 oz cottage cheese
  • 5 oz sliced or shredded Colby jack or Mexican blend cheese
  • Sour cream, optional
  • Green onions, optional

Instructions

  1. Preheat oven to 375
  2. In a medium sized bowl, mix the taco seasoning, salsa, green
    chilis and cottage cheese
  3. Mix in the shredded chicken and blend well
  4. Spray your baking dish with nonstick cooking spreay
  5. Spoon mixture into an 11×7 baking dish
  6. Top the casserole with the sliced or shredded cheese
  7. Bake for 20 minutes or until the cheese is melted and
    bubbling.
  8. Garnish with green onions, if desired
  9. Serve with sour cream and salsa, optional



Read Full Recipe —> Click Here

Bacon Cream Cheese Cheddar Chicken



Ingredients
  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or
    use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 6 oz cream cheese , cold, refrigerated, and
    sliced into 8 slices
  • 8 strips bacon , cooked, chopped
  • 1 cup Cheddar cheese , shredded

Instructions
  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I
    used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about
    chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts,
    sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with cream cheese. Cream cheese should be cold, right
    out of the fridge, sliced into 8 thin slices.
  6. Top with chopped cooked bacon (drained from fat).
  7. Top with shredded Cheddar cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken
    is cooked through. The cooking time will depend on the thickness of your
    chicken breasts.

Base Recipe adapted from this SITE

Cinnamon Donut Bread

INGREDIENTS

  • 1/4 Cup Canola Oil
  • 1/4 Cup Unsalted Butter, Softened
  • 1 Cup White Sugar
  • 2 Egg(s)
  • 1 Tsp Vanilla Extract
  • 1 1/2 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Buttermilk
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Molasses

TOPPING

  • 1/2 Cup Unsalted Butter, Melted
  • 1/4 Cup White Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Tsp Ground Cinnamon

HOW TO MAKE THIS RECIPE
  1. Preheat oven to 350°F.
  2. Grease a loaf pan with your favorite cooking spray and set
    aside.
  3. In large mixing bowl, mix oil, butter and sugar until well
    combined. Add eggs and vanilla and mix until smooth. Gently add in dry
    ingredients and buttermilk until a nice smooth batter has formed.
  4. Add 1/2 cup of the batter and place into a separate smaller
    bowl. To that small amount of batter, stir in cinnamon and molasses.
  5. Pour half of the batter into the bottom of the loaf pan.
    Spoon half of the cinnamon batter in small dollops over the batter. Pour
    remaining plain batter over the top. Put the remaining cinnamon batter on top
    of the regular batter.
  6. Using a butter knife, swirl two batters together. Bake for
    45 to 50 minutes or until toothpick comes out clean.
  7. Pour melted butter into a large shallow dish. Stir sugar,
    brown sugar and cinnamon together in a separate large shallow dish.
  8. Let the loaf cool 10 minutes before removing loaf from pan.
    The loaf should be warm to the touch. Dip each side of loaf into melted butter.
    Spoon remaining melted butter over the edges to ensure the loaf is totally
    coated in butter.
  9. Place the loaf in the cinnamon-sugar mixture, one side at a
    time until fully coated. Slice into pieces and serve warm or at room
    temperature.

NOTES

  • → If you don’t have Buttermilk on hand, you can use this
    trick as a substitute: Add one tablespoon of lemon juice to a measuring cup.
    Add milk and fill to the 1 cup measurement line. Stir the mixture together and
    let sit for 5 minutes.






This article and recipe adapted from this site

Rich Fudge oreo Brownies Dessert

Ingredients

  • 10 Tablespoons butter unsalted
  • 1 1/2 cups sugar
  • 3/4  cup  unsweetened cocoa powder
  • 2  Egg Large
  • 1/4 salt
  • 2  teaspoons  Vanilla Extract or Vanilla Powder
  • 1/2  cup All Purpose Flour
  • 1/2  cup  Chocolate Chunks
  • 18 Oreos Whole
  • 8 Oreos Chopped for Topping

Instructions

  1. Preheat the oven to 350F.
  2. Line an 8×8-inch square baking pan with parchment paper, and set aside.
  3. Melt the 10 tablespoons of butter in a saucepan with 1/2 cups of sugar, 3/4 cups of unsweetened cocoa powder, and 1/4 teaspoon of salt and stir until smooth.
  4. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl.
  5. Whisk in the two large eggs, one at a time.
  6. Then, stir in vanilla powder or vanilla extract until combined.
  7. Fold in the 1/2 cups of all-purpose flour until fully combined.
  8. Then, gently fold in the chocolate chunks. Make sure that they don’t all melt.
  9. Pour half of the batter into the 8 x 8 parchment paper lined pan. Spread the batter out evenly.
  10. Place the 18 whole Oreos evenly over the batter.
  11. Pour the remainder of the remaining batter.
  12. Top with the 8 chopped Oreos.
  13. Bake for 30 minutes.
  14. Check for doneness by inserting a toothpick into the center to see if comes out clean with a few crumbs to oozy wetness. If the brownies are not done, put in the oven for 2-minute increments until the toothpick comes out mostly clean.
  15. Allow the Oreo Brownies to cool in the pan on a wire rack before cutting the brownies.

This article and recipe adapted from this site

Easy Summer Italian Spaghetti Salad Recipe

Ingredients

  • 1 package 16 ounces thin spaghetti, halved (we buy DeLallo)
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup 5 oz thin salami slices, cut into small pieces (or pepperoni)
  • 1 medium green pepper diced
  • 1/2 small red onion diced
  • 1/2 cup black olives thinly sliced
  • 1 bottle 8 ounces Italian salad dressing (we buy DeLallo brand)
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon paprika
  • Salt & pepper to taste

Instructions

  1. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Cook the spaghetti according to package directions.
  2. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
  3. Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

This article and recipe adapted from this site

Stuffed Snowball Cookies



INGREDIENTS

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 3/4 cup finely chopped nuts pecans, walnuts, or almonds
  • 24 miniature Reese’s Peanut Butter Cups or other small candy
    of your choice, unwrapped
  • 1 cup Powdered sugar for rolling

INSTRUCTIONS

  1. Preaheat oven to 375°. Line two cookie sheets with parchment
    paper.
  2. Mix butter, ½ cup powdered sugar, and vanilla with an
    electric mixer until fluffy. Add flour and salt and mix until the dough comes
    together. Stir in the nuts. If dough is too soft, chill it until you can work
    it easily with your hands.
  3. Scoop 1 tablespoon of dough and flatten with your hands.
    Place 1 miniature Reese’s on top. Take another tablespoon of dough, flatten it,
    and lay it on top the peanut butter cup. Press the sides together and roll to
    form a sealed ball of dough. Place on prepared cookie sheet.
  4. Bake cookies for 10-12 minutes until bottoms are just
    slightly brown. Remove from oven and cool for just a minute, until you can
    handle them. Fill a small bowl with additional powdered sugar and roll each
    cookie in the sugar until coated. Place on a rack to cool. (Once cookies are
    cooled, you may want to re-roll them in more powdered sugar.)

This Recipe adapted from >>>> Click Here

Baked orange Chicken



Ingredients

1 cup panko breadcrumbs

2 pounds chicken thighs , boneless skinless

2 large eggs , beaten

1/2 cup flour

1 tablespoon vegetable oil , divided

1 1/2 tablespoons ginger , minced

2 teaspoons garlic , minced

1/2 teaspoon crushed red pepper

1 tablespoon cornstarch

2 tablespoons rice wine (white wine works too)

1/4 cup orange juice , from the orange

1 teaspoon sesame oil

3 tablespoons low sodium soy sauce

10 tablespoons sugar

10 tablespoons white vinegar

1 orange , zested
Instructions

       Note: click on times in the instructions to start a kitchen
timer while cooking. 
  1. Preheat the oven to 400 degrees and add the panko to a food
    processor and pulse until the crumbs are much smaller, like regular
    breadcrumbs.
  2. Add the panko to one bowl, the chicken (cut into small
    chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth
    bowl.
  3. Dip the chicken pieces into the flour, then egg, then
    breadcrumbs and place on baking sheet, then spray with cooking spray (or brush
    lightly with vegetable oil). 
  4. Bake for 20-25 minutes, while the chicken is baking, make
    the sauce.
  5.  

    Add the remaining tablespoon vegetable oil, ginger, garlic
    and crushed red peppers to a saucepan on medium heat and cook for 30 seconds
    until fragrant. 

  6. Add the rest of the sauce ingredients, bring to a boil until
    it thickens then turn off the heat and wait for the chicken to finish baking,
    then toss the chicken with the sauce and serve.

Read Full Recipe —> Click Here

Teriyaki Chicken Casserole

Ingredients
  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the
    produce section)
  • 3 cups cooked brown or white rice

Instructions
  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with
    non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and
    garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove
    lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons
    of water in a separate dish until smooth. Once sauce is boiling, add mixture to
    the saucepan and stir to combine. Cook until the sauce starts to thicken then
    remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup
    of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or
    until cooked through. Remove from oven and shred chicken in the dish using two
    forks.
  5. *Meanwhile, steam or cook the vegetables according to
    package directions.
  6. Add the cooked vegetables and cooked rice to the casserole
    dish with the chicken. Add most of the remaining sauce, reserving a bit to
    drizzle over the top when serving. Gently toss everything together in the
    casserole dish until combined. Return to oven and cook 15 minutes. Remove from
    oven and let stand 5 minutes before serving. Drizzle each serving with
    remaining sauce. Enjoy!

Base Recipe adapted from this SITE

Cheesy Baked Chicken with Mushrooms



Ingredients
  • 1 tablespoon butter, divided
  • 2 tablespoons olive oil, divided

FOR THE MUSHROOMS
  • 8 ounces sliced mushrooms
  • 1 large yellow onion, sliced
  • salt and fresh ground pepper, to taste
  • 3 cloves garlic, minced

FOR THE CHICKEN BREASTS
  • 4 (1-pound total) boneless, skinless chicken
    breasts, pounded down to 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 1 teaspoon Italian Seasoning
  • 4 ounces shredded part skim mozzarella cheese
  • 1/2 cup low sodium chicken broth
  • chopped fresh parsley, for garnish

Instructions
  1. Preheat oven to 375F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set
    aside.
  3. In a large skillet over medium-high heat, melt 1/2
    tablespoon butter and add 1/2 tablespoon olive oil.
  4. Add sliced mushrooms and sliced onions to the skillet;
    season with salt and pepper, and cook for 5 minutes.
  5. Stir in the garlic and cook for 30 more seconds, or until
    fragrant.
  6. Transfer half of the mushrooms mixture to the prepared
    baking dish; set the rest aside for later.
  7. Return skillet to heat and add the rest of the butter and
    olive oil.
  8. Season the chicken breasts with salt, pepper, garlic powder,
    paprika, and Italian Seasoning.
  9. Add chicken breasts to the hot oil – you may have to do this
    in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes
    per side, or until lightly browned.
  10. Remove chicken breasts from skillet and arrange over
    mushrooms in the baking dish.
  11. Return skillet to the stove; add chicken broth and scrape up
    the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until
    liquid is reduced.
  12. Top chicken breasts with the rest of the mushrooms mixture,
    add cheese over the chicken breasts, and pour in the prepared chicken broth.
  13. Bake uncovered for 15 minutes, or until chicken is cooked
    through.
  14. Remove from oven.
  15. Garnish with fresh parsley.
  16. Serve.

Base Recipe adapted from this SITE

Pumpkin Pie Dump Cake

Ingredients

  • 10 Tablespoons butter unsalted
  • 1 1/2 cups sugar
  • 3/4  cup  unsweetened cocoa powder
  • 2  Egg Large
  • 1/4 salt
  • 2  teaspoons  Vanilla Extract or Vanilla Powder
  • 1/2  cup All Purpose Flour
  • 1/2  cup  Chocolate Chunks
  • 18 Oreos Whole
  • 8 Oreos Chopped for Topping

Instructions

  1. Preheat the oven to 350F.
  2. Line an 8×8-inch square baking pan with parchment paper, and set aside.
  3. Melt the 10 tablespoons of butter in a saucepan with 1/2 cups of sugar, 3/4 cups of unsweetened cocoa powder, and 1/4 teaspoon of salt and stir until smooth.
  4. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl.
  5. Whisk in the two large eggs, one at a time.
  6. Then, stir in vanilla powder or vanilla extract until combined.
  7. Fold in the 1/2 cups of all-purpose flour until fully combined.
  8. Then, gently fold in the chocolate chunks. Make sure that they don’t all melt.
  9. Pour half of the batter into the 8 x 8 parchment paper lined pan. Spread the batter out evenly.
  10. Place the 18 whole Oreos evenly over the batter.
  11. Pour the remainder of the remaining batter.
  12. Top with the 8 chopped Oreos.
  13. Bake for 30 minutes.
  14. Check for doneness by inserting a toothpick into the center to see if comes out clean with a few crumbs to oozy wetness. If the brownies are not done, put in the oven for 2-minute increments until the toothpick comes out mostly clean.
  15. Allow the Oreo Brownies to cool in the pan on a wire rack before cutting the brownies.

This article and recipe adapted from this site

Amazing Carrot top Peeps Bunny Cake

Ingredients

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups coarsely shredded peeled carrots
  • 2 containers (16 oz each) Betty Crocker™ Rich & Creamy cream cheese frosting
  • 23  PEEPS® brand yellow marshmallow bunnies
  • Betty Crocker™ red and yellow gel food colors
  • 1 creme-filled chocolate sandwich cookie, filling removed, finely crushed
  • 1 pull-and-peel green apple licorice twist

Steps

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray. Place paper baking cup in 1 regular-size muffin cup.
  2. In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots.
  3. Spoon 1/4 cup batter into baking cup. Bake cupcake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely; remove baking cup from cupcake, and discard. Place cupcake in freezer until ready to frost. Divide remaining batter evenly between round pans (about 2 1/4 cups each). Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
  4. Frost cake rounds using 2/3 cup frosting between layers. Reserve 1/2 cup frosting in small bowl. Frost side and top with remaining frosting to cover completely. Immediately attach 22 PEEPS® bunnies around bottom edge of cake, pressing slightly to attach to cake.
  5. Add red and yellow gel food colors to reserved 1/2 cup frosting to tint orange. Remove cupcake from freezer; frost bottom half of cupcake with orange frosting, and place frosted side down in center of cake. Continue frosting to cover cupcake completely.
  6. Using photo as a guide, sprinkle crushed cookie around base of frosted cupcake. Cut licorice twist in half crosswise; set aside one half for another use. Gently pull apart ends of remaining half, leaving one end intact, to look like a carrot top. Press intact end into top of cupcake to complete the carrot. Place remaining PEEPS® bunny next to carrot.

This article and recipe adapted from this site

Swiss Chicken Bake Recipe

Ingredients
  • 4 Boneless Skinless Chicken breasts
  • 4 slices swiss cheese (Mozzarella works too)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup grated parmesan cheese divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • Cooked Rice to serve over (Optional)

Instructions

  1. Preheat oven to 375.
  2. Pat chicken dry and place in a greased 9×13 pan.
  3. Add sliced cheese on top of chicken breasts.
  4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese,
    salt, pepper and garlic powder. Spread this over chicken and sprinkle with
    remaining Parmesan cheese. 
  5. Bake for 1 hour. Serve over rice if desired or serve alone.



This Recipe adapted from >>>> Click Here

Chocolate Chip Cookie Dough Brownie Bombs



Ingredients 
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 cups miniature chocolate chips, divided
  • 1 pkg fudge brownie mix, baked and cooled
  • 1 pkg Candiquik or chocolate almond bark

Instructions

  1. Let’s make some dough! In the bowl of a stand mixer, beat
    together the butter and sugars until creamy. Add the milk and vanilla; beat to
    combine. Lastly, beat in the flour and pinch of salt until a soft dough forms.
    Stir in ONE (1) cup of the mini chips.
  2. On a foil-lined baking sheet, drop rounded, (scant)
    Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just
    scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the
    cookie dough balls for about an hour to firm up.
  3. Cut the brownies into small squares, about 1″ in size.
    Pick up a square and gently flatten it with your palm. Fudgy brownies will
    flatten easily and retain their moisture which is why it’s important to make
    sure you use a fudgy brownie mix rather than a cake-y one.
  4. Place a cookie dough ball in the middle of the flattened
    brownie and very gently, wrap the brownie around the cookie dough ball. If the
    brownie cracks, that’s okay; just kind of roll it in your fingers until the
    brownie completely surrounds the cookie dough. Repeat until all cookie dough
    balls are covered, then return to the freezer for 30 minutes or so.
  5. Prepare chocolate bark according to package directions.
    Using a fork, dip each brownie truffle into the chocolate, coat completely, and
    allow excess to drip off. Return to the foil-line sheet and sprinkle the tops
    with the remaining cup of mini chips, for garnish. Store these bad boys in the
    fridge or freezer, in an airtight container. 
  6. **Note: You may have extra balls of cookie dough leftover.
    May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am
    I telling you what to do with cookie dough?**

This Recipe adapted from >>>> Click Here

Baked Chicken Taquitos



Ingredients
  • 3 ounces cream cheese, softened
  • 1/4 cup salsa (red or green)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 tablespoons chopped cilantro or parsley
  • 2 small scallions, diced
  • 2 cups shredded cooked chicken
  • 1 cup pepperjack cheese
  • 12 6-inch flour tortillas
  • cooking spray
  • kosher salt

Directions
  1. Preheat your oven to 425 degrees F. Line a baking sheet with
    parchment paper.
  2. In a large bowl, mix together the cream cheese, salsa, lime
    juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until
    well combine and creamy. Add in the cooked chicken and cheese; stir to
    thoroughly combine.
  3. Working with a few tortillas at a time, heat them in the
    microwave between two paper towels until they are soft enough to roll (about 10
    seconds).
  4. Spoon 3 tablespoons of the chicken mixture onto the lower
    third of a tortilla. Roll the tortilla tightly.
  5. Place the rolled tortilla seam side down on the baking
    sheet. Repeat with remaining tortillas until the mixture is gone, making sure
    the taquitos are not touching each other.
  6. Spray the tops lightly with cooking spray and sprinkle with
    a little kosher salt (don’t skip the salt!)
  7. Bake for 15-20 minutes or until crisp and golden.
  8. Serve with salsa, sour cream, or guacamole.

Recipe Notes
1. You can prep the filling a day in advance and refrigerate
until ready to make the taquitos.
2. You can substitute corn tortillas for the flour
tortillas, but just make sure to buy the absolute best quality kind, use them
fresh, and place in the microwave for a few seconds to make them pliable (only
if necessary.) Or make them from scratch! Since they’re typically smaller than
the flour tortillas, you might need more of them. And they tend to cook up
faster, so keep an eye on them in the oven.
3. Feel free to vary the cheese you use. I like pepperjack
for the added heat, but cheddar, montery jack, or a blend works great!
4. These freeze great! To freeze, prepare the taquitos
through rolling them; place on a baking sheet in a single layer. Freeze until
solid, then transfer to a labeled freezer bag (and store up to 2 months.) When
ready to cook, transfer to a lined baking sheet (no need to thaw first), spray
with the cooking spray and sprinkle with salt. Bake at 425 degrees F for 15-20
minutes until crisp and golden.

Base Recipe adapted from this SITE

Luxury Texas Turtle Sheetcake

INGREDIENTS

  • 2 cups (400g) granulated sugar
  • 2 cups (256g) self-rising flour
  • 1 cup (2 sticks or 226g) unsalted butter, room temperature
  • 1 cup (237g) coffee (can use hot water instead)
  • 1/3 cup (39g) unsweetened cocoa powder
  • 1/2 cup (120g) buttermilk* (see notes)
  • 2 eggs, room temperature

CHOCOLATE FROSTING

  • 1/4 cup (57g) butter
  • 1/4 cup (60g) buttermilk
  • 3 tablespoons (22g) unsweetened cocoa
  • 2 1/2 cups (312g) confectioners sugar

TURTLE TOPPING

  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup caramel sauce, for drizzling over top

INSTRUCTIONS

CHOCOLATE CAKE

  1. Preheat oven to 350°F. Line 10in x 15in (or 9×13, but cake
    will be thicker and fudgier) with parchment paper and spray sides with
    non-stick spray if needed. 
  2. In a large bowl, combine self-rising flour and granulated
    sugar and then set aside.
  3. In a saucepan combine 1 cup butter, 1 cup coffee (or hot
    water), and 1/3 cup cocoa. Bring to a slow rolling boil, stirring constantly.
  4. Pour the warm butter mixture into the flour mixture. Using a
    hand-held mixer (or by hand) mix until ingredients are fully combined, about 30
    seconds.
  5. Add the buttermilk and eggs. Mix on medium speed for another
    30 seconds, or until fully combined.
  6. Pour into prepared baking pan and bake for 20-25 minutes.
    When cake is done baking it should spring back if you touch it. An inserted
    toothpick should be removed mostly clean, a few crumbs are perfect. (Start
    checking at 17 minutes.)

CHOCOLATE FROSTING

  1. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons
    buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a slow rolling
    boil over medium heat, stirring constantly.
  2. Remove from heat and use a wire whisk to gradually mix in
    powdered sugar, a 1/2 cup at a time.
  3. Spread or pour the warm frosting over the cake.

TURTLE TOPPING

  1. While the cake is still warm, sprinkle with chopped pecans
    and then the mini chocolate chips. Drizzle with caramel sauce.

This article and recipe adapted from this site

Luxury Cheesy Stuffed Garlic butter Crescent Rolls

INGREDIENTS:

  • 1 (8 oz.) can refrigerated crescent rolls
  • 4 string cheeses, halved crosswise
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1 clove garlic, minced

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with
    parchment paper.
  2. In a small bowl, combine melted butter with Italian
    seasoning and garlic.
  3. Unroll crescent rolls and separate into triangles. Brush
    with garlic butter, reserving some to brush on tops of assembled rolls. Place
    halved string cheese at widest end, and roll up. Brush tops with more garlic
    butter.
  4. Bake for 10 minutes, or until lightly browned. Serve warm.
  5. Enjoy!



This article and recipe adapted from this site

No-bake Strawberry Cheesecakes

INGREDIENTS

  • 1 cup strawberry puree, strained
  • 12 oz. cream cheese
  • 1 1/2 cups cool whip (or real whipped cream)
  • 1/2 cup powdered sugar, sifted
  • 1 cup crushed graham cracker crumbs
  • 12 strawberries
  • Whipped cream, optional garnish

 

INSTRUCTIONS

  1. Puree strawberries and push through a fine mesh strainer to remove seeds
  2. In a large bowl combine cream cheese and strawberry puree.
  3. Slowly add powdered sugar and mix until light and fluffy.
  4. Fold cool whip into strawberry mixture until completely combined.
  5. Evenly distribute graham cracker crumbs in the bottom of 6 small jars.
  6. Distribute evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
  7. Top with strawberries & canned whipped cream.

This article and recipe adapted from this site

One Pan Lemon Roast Chicken and asparagus

Ingredients

  • 2 boneless chicken breasts
  • 3 lemons 2x zest- 1x sliced
  • juice of 1/2 lemon
  • 2 cloves garlic grated
  • 50 ml olive oil
  • 2 Tbsps Herbes de Provence
  • 2 Tbsps Basil dried
  • 1 Tbsp honey
  • Salt/Pepper
  • 500 g new potatoes
  • 1 x bunch asparagus trimmed


Instructions

  1. Pre-heat the oven to 180c. In a small bowl combine the olive
    oil, grated garlic, lemon zest, honey and dried herbs. Spread the marinade over
    the chicken and leave to sit while you prep the potatoes.
  2. To prepare the potatoes, slice the new potatoes in half lengthwise.
    This makes them thinner than if you cut them width wise and they will cook
    faster. Drizzle with olive oil and salt and pepper. Scatter with some thyme
    sprigs and place in the oven for about 10 minutes.
  3. *see notes
  4. When your ten minutes is up, add the chicken to the pan and
    place the lemon slices on top. Put the tray back in the oven for another 20
    minutes.
  5. For the final 10 minutes of cooking add your asparagus to
    the roasting pan. Drizzle with some more olive oil and salt and pepper. Place
    back in the oven for the last 10 minutes.
  6. Serve dinner right from the pan.
  7. Notes
  8. Note 1. It’s a good idea to give the potatoes a head start
    on cooking to make sure that they’re ready when the chicken is done. 
  9. Note 2. If substituting the asparagus for carrots or another
    dense vegetable either slice them thinly and add as you do the asparagus, or
    add them with the potatoes if keeping them thicker.





This Recipe adapted from >>>> Click Here

Ooey Gooey Pecan Cheesecake Bars



Ingredients 
  • 1 box yellow cake mix, 15.25 ounces
  • 1 stick of butter, melted
  • 3 eggs, divided
  • 1 8 ounce package cream cheese, softened
  • 1 pound box powdered sugar, divided
  • 8 ounces chopped pecans

Directions 
  1. Preheat oven to 350 degrees. Mix together cake mix, melted
    butter and 1 egg until it forms into dough. Press the dough mixture into a 9
    x13 baking dish. Using a mixer, combine the cream cheese and remaining egg
    until smooth. Slowly and in batches, mix in 3/4 of the box of powdered sugar.
    Pour the cream cheese mixture over the cake dough evenly until completely
    covered. Sprinkle the pecans and powdered sugar over the top. Bake for 35 to 40
    minutes. Let cool before cutting. Eat and Enjoy!

This Recipe adapted from >>>> Click Here

Easy No Bake Nutella Tart

The Base 
  • 80g Unsalted Butter
  • 245g Golden Oreos  

The Filling 
  • 10g Corn Flour
  • 400ml Double Cream
  • 180g Nutella
  • Pinch of Salt
  • 1 tsp Vanilla Extract

The Decoration 
  • 25g Chopped Hazelnuts

No Bake Nutella Tart Recipe

  1. First thing’s first. Preheat your oven to 160°C/Fan 150°C
    and spread the chopped hazelnuts out on a small baking tray. When the oven is
    preheated, pop the hazelnuts into the oven to toast for about 5-10 minutes
    until they smell fragrant and turn a darker brown. Set to one side to cool
    until needed. 
  2.  Quick and Healthy
    Meals to Kick Start the Year

To Make The Biscuit Base

  1. To make the base, melt the butter in a small bowl in the
    microwave in 10 second intervals, swirling a little between each blast. 
  2. Next tip the Oreos into the food processor, fillings and
    all. Blitz them to a fine crumb and pour in the melted butter. Blitz briefly
    until it starts to clump together.  
  3. Then tip the mixture out into your round baking tin and
    press firmly into the base and sides with the back of a spoon. Pop into the
    freezer to firm up while we make the filling. 

To Make The Nutella Filling

  1. In a small glass or bowl, weigh in the corn flour then pour
    over a little cream. Give it a stir. Don’t worry if it clumps, it will be fine
    I promise. 
  2. Now pour the rest of the cream into the large saucepan and
    add the Nutella, salt and corn flour mixture. 
  3. Then turn the heat up to medium and stir constantly using a
    whisk. 
  4. Bring it to the boil and simmer for 3-4 minutes until it’s
    nice and thick. Make sure to stir constantly so it doesn’t catch on the bottom
    of the pan. 
  5. Then stir through the vanilla and allow to cool for 10-15
    minutes. It will thicken a little more when cooling. 

To Assemble

  1. Pour the Nutella mixture into your prepared base and spread
    out evenly with a spatula. 
  2. Now sprinkle all those beautiful toasted hazelnuts around
    the edge and allow to set in the fridge for 3-4 hours. 
  3. Slice, serve and enjoy!



Read Full Recipe —> Click Here

Smothered Cheesy sour Cream Chicken

Ingredients
  • 4 chicken breasts
  • 4 slices mozzarella
  • 1 cup Hood sour cream
  • 3/4 cup Parmesan, freshly grated, divided
  • 1 tablespoon corn starch
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, freshly ground
  • 1/2 teaspoon pepper, freshly ground
  • Parsley, chopped, for garnish

Instructions
  1. Preheat oven to 375 degrees.
  2. Coat rectangular baking dish with a little olive oil.
  3. Mix sour cream with a half cup of Parmesan, salt and pepper,
    oregano and basil, garlic powder and cornstarch together.
  4. Lay your chicken breasts in baking dish, top each with a
    slice of mozzarella  and smother the chicken with the sour cream mixture.
    Top with 1/4 cup remaining  Parmesan.
  5. Cook for 1 hour. 
  6. Serve chicken over rice. Top with chopped parsley for
    garnish. 

Base Recipe adapted from this SITE

Miracle No Knead Bread



INGREDIENTS

  • 3 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups room temperature water

INSTRUCTIONS

  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt,
    and yeast together until mixed. Stir in the water until a chunky, thick dough
    forms. If it needs a little more water, add a few more tablespoons, just enough
    to get it barely wet throughout. It’s gonna look scrappy and weird and you’re
    going to question me on whether or not this will work, but it will. Cover the
    mixing bowl with plastic wrap and let it rest for 12-18 hours at room
    temperature. Overnight is ideal here, kids.
  2. PREP FOR BAKING: When you’re ready to bake, preheat the oven
    to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar)
    in the oven for about 30 minutes to heat. At this point, the dough should be
    big and puffy and pretty loose, with little bubbles in it. Gently scrape the
    dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it
    into a ball with flour on the outside, set on a piece of parchment, and cover
    with plastic while your pan heats up.
  3. BAKE: Remove the plastic from the dough. Lift the dough and
    parchment together into the pan so the parchment lines the bottom of the hot
    pan (be careful not to touch the pan since it’s very hot). Bake, covered, for
    30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior
    nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss
    you.



This article and recipe adapted from this site

Best Peach Cobbler

INGREDIENTS

Peach Filling

  • 5–6 large fresh yellow peaches, sliced
  • 1/4 cup sugar

Cobbler Topping

  • 1/2 cup salted butter, melted
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/4 cup turbinado sugar (optional, but really nice)
  • whipped cream or vanilla ice cream for serving

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
  2. Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
  3. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
  4. Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
  5. Sprinkle the top with turbinado sugar. Bake another 10 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top.
  6. To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that. 😅

This article and recipe adapted from this site

Best Strawberry Shortcake Fluff Salad

Ingredients

  • 1 – 3.4 ounce box instant strawberry pudding mix
  • 1 cup milk
  • 1 – 8 ounce container Cool Whip, thawed
  • 1 1/2 cups mini marshmallows
  • 3 cups angel food cake cubes
  • 2 cups diced strawberries

Instructions

  1. Whisk together the pudding mix and milk until dissolved and the pudding thickens.
  2. Gently fold in the Cool Whip until it is all mixed together.
  3. Add the marshmallows, cake cubes, and diced strawberries and stir gently.
  4. Refrigerate until time to serve.


This article and recipe adapted from this site

Luxury Louisiana Chicken Pasta (cheesecake Factory Copycat)

Ingredients

CAJUN CREAM SAUCE
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan Cheese shredded


CRISPY PARMESAN CHICKEN

  • 4 chicken breasts butterflied
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons vegetable oil


PASTA

  • 1 lb Farfalle pasta
  • 2 tablespoons butter
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 1/2 red onion sliced
  • 8 ounces crimini mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup parsley for garnish (optional)


Instructions

  1. Note: click on times in the instructions to start a kitchen
    timer while cooking. 
  2. Mix the Sauce ingredients together and set aside.
  3. Set a large pot of water to boil and cook the pasta to a
    minute shy of what is listed on the box.
  4. Drain but do not rinse.
  5. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and
    black pepper together in one bowl. 
  6. In a second bowl whisk the eggs.
  7. Dredge each piece of chicken into the breadcrumb mixture,
    then into the eggs, and finally back into the breadcrumb mixture.*
  8. Let chicken sit on a tray while you cook the vegetables.
  9. Melt butter in cast iron skillet over medium heat and add
    the bell peppers, onion, garlic and mushrooms.
  10. Cook for 3-5 minutes until just starting to brown but not
    break down. 
  11. Remove the vegetables from the pan.
  12. Add the 1/4 cup oil and cook the chicken until crispy and
    golden brown, 3-5 minutes on each side. 
  13. Remove the chicken from the pan and drain the oil.
  14. Add the pasta and vegetables to the pan with the sauce
    mixture.
  15. Let thicken and stir for 3-5 minutes.
  16. While the sauce is cooking slice up the chicken.
  17. Serve the pasta with the sliced chicken on top and extra
    Parmesan as desired.



This Recipe adapted from >>>> Click Here

Luxury No-bake Salted Caramel Cheesecake Tarts



Ingredients

  • 30 mini phyllo shells thawed

Ganache

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream

Whipped Cream

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar

No-Bake Cheesecake

  • 8 ounces cream cheese room tempature
  • 1/2 cup + 1 tablespoon powdered sugar
  • 1/2 cup Dulce de leche
  • 1/2 teaspoon coarse sea salt
  • 30 pecan halves

Instructions

  1. Set the phyllo shells on a rimmed baking sheet and allow
    them to thaw; set aside.

Ganache

  1. Make the ganache by placing the chocolate chips in a
    microwave safe bowl. Pour the heavy cream over the chocolate chips and
    microwave for 20-30 seconds.
  2. Remove from the microwave and stir until completely combined
    and silky smooth. Then divide the chocolate mixture between the thawed phyllo
    shells.

Whipped Cream

  1. Beat heavy cream and powdered sugar on high until stiff
    peaks form; set aside.

No-Bake Cheesecake

  1. In a large mixing bowl combine cream cheese and powdered
    sugar and beat together until smooth.
  2. Beat in the dulce de leche until smooth.
  3. Gently fold in the whipped cream {that you made and sea
    salt.
  4. Pipe or scoop the cheesecake mixture on top of the chocolate
    in each phyllo shell.
  5. *If you pipe in the filling, Jocelyn recommends using a
    piping bag and 1M icing tip.
  6. Place a pecan half on top of each cheesecake swirl or
    dollop. Serve immediately or store in the refrigerator in a plastic container
    with lid until ready to serve.
  7. TIP – If you wanted to make these a day or two before I
    would suggest just making the no bake cheesecake part and the assemble the
    tarts a few hours before you would like to serve them.



Read Full Recipe —> Click Here

Everything Bagel Chicken with Scallion Cream Cheese Sauce

Ingredients
Everything Bagel Chicken
  • 2 tablespoons butter melted, see Note
  • 4 medium chicken breasts
  • salt
  • 1/4 cup Everything But the Bagel seasoning

Scallion Cream Cheese Sauce
  • 1 tablespoon butter
  • 1 teaspoon Everything But the Bagel seasoning
  • 4 oz. cream cheese softened, see Note
  • 6 tablespoons chopped green onions 1/4 cup +
    2 tablespoons
  • 1/4 cup half-and-half or milk see Note

Garnishes
  • green onions thinly sliced
  • Everything
    But the Bagel seasoning

Instructions
  1. Preheat oven to 400º F.
  2. Place chicken breasts top-down in a baking dish. 9×9″
    or larger. Using a pastry brush, brush surface of chicken with butter then
    sprinkle with salt. Don’t use as much salt as you normally would, since most
    Everything But the Bagel seasonings have salt in them.
  3. Sprinkle surface of chicken with half the Everything But the
    Bagel seasoning. Use tongs and carefully flip chicken breasts. Brush tops with
    the remaining butter, sprinkle with the salt and coat with the
    remaining Everything but the Bagel seasoning.
  4. Bake at 400º F for 25-35 minutes or until internal
    temperature reaches 160º F. See Note.
  5. Meanwhile, melt 1 tablespoon butter in a medium bowl. Whisk
    in remaining sauce ingredients until very smooth. Taste and add salt to taste.
  6. When chicken is baked, remove from oven and let stand 5
    minutes. Serve with plenty of scallion cream cheese sauce.

Recipe Notes
If paleo, you can use * ghee or a neutral oil like avocado
or refined coconut oil. If dairy-free, use vegan butter or neutral oil. * dairy
free cream cheese like Kite Hill * unsweetened plain non-dairy milk of choice
Cooking Times for Chicken Breasts by Size * Small chicken breasts: 25 minutes *
Medium: 30 minutes * Large: 35 minutes

Base Recipe adapted from this SITE

Lemon Meringue Cheesecake

Ingredients

2 cups shortbread cookie crumbs,1/4 cup melted butter,3 (8
ounce) packages cream cheese, softened1 cup sour cream,1 cup white sugar4
eggs,1/4 cup fresh lemon juice,1 teaspoon vanilla extract1 lemon, zested4 egg
whites,1/4 cup white sugar,1/4 teaspoon cream of tartar (optional),1 1/2 cups
lemon curd


Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix cookie crumbs and melted butter together in a bowl until
    evenly combined; press into the bottom of a 9-inch springform pan.
  3. Beat cream cheese, sour cream, and 1 cup sugar together in a
    bowl using an electric mixer until smooth and creamy. Add eggs one at a time,
    beating well after each addition. Mix lemon juice, vanilla extract, and lemon
    zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread
    mixture over cookie crust in the springform pan.
  4. Bake in the preheated oven until almost set in the center,
    about 1 hour. Cool to room temperature and refrigerate until completely cooled,
    at least 3 to 4 hours.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Beat egg whites in a bowl using an electric mixer until soft
    peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not
    dry, peaks form.
  7. Spread lemon curd over cheesecake. Mound whipped egg whites
    over the curd, sealing around all the edges.
  8. Bake in the preheated oven until meringue is golden brown,
    about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

This article and recipe adapted from this site

Easy Homemade Churros



INGREDIENTS


FOR THE CHURROS

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


FOR THE CHOCOLATE DIPPING SAUCE

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

DIRECTIONS


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

This article and recipe adapted from this site

Luxury Easy Mississippi Mud Pie

Ingredients

For Crust

  • 2 sleeves Ritz crackers
  • 1/2 cup salted butter, melted and allowed to become golden brown
  • 1/2 teaspoon vanilla salt, but good, optional
  • For Dark Chocolate Ganache
  • 1 cup bittersweet chocolate chips
  • 1/2 cup heavy cream, whipping
  • 1 tablespoon butter

For Peanut Butter Mousse

  • 1 cup plus 2 tablespoons heavy cream, whipping, divided use
  • 8 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar

1/2 cup milk chocolate chips

For Topping

  • 1/2 cup mini marshmallows
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate chips, milk, bittersweet, or a combination

For Milk Chocolate Ganache

  • 1/2 cup heavy cream, whipping
  • 1 cup milk chocolate chips
  • 1 tablespoon white corn syrup
  • 1 tablespoon butter

Instructions

For Crust

  1. Preheat the oven to 400F
  2. Put the crackers in the blender and pulse until they are crumbs.
  3. Mix in the vanilla salt.
  4. Mix with the butter and press into the bottom and up the sides of a 10-inch pie plate.
  5. Bake for 10 to 15 minutes, or until set.
  6. Remove from oven and cool.

Dark Chocolate Ganache

  1. Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove.
  2. Remove from heat.
  3. Add the chocolate and butter. Stir until melted and smooth.
  4. Spread the chocolate over the crust and place in the freezer.

Peanut Butter Mousse

  1. Whip the cream until peaks form but be careful not to overwhip.
  2. Set aside
  3. Melt the 1/2 cup chocolate chips with the 2 tablespoons heavy cream.
  4. Stir until smooth.
  5. Allow to cool.
  6. Beat the cream cheese, peanut butter, cooled chocolate mixture, and sugar together until smooth and blended.
  7. Whip in the cream being careful not to deflate the mixture.
  8. Pile on top of the ganache, sprinkle with the chopped pecans, milk chocolate chips, and marshmallows and put back in the freezer for 20 minutes.

Milk Chocolate Ganache

  1. Bring the remaining 1/2 cup cream just under a boil.
  2. Stir in the chocolate chips, corn syrup, and butter.
  3. Stir until well blended and shiny.
  4. Spoon over the nut and marshmallow layer.
  5. Return to the freezer until 20 minutes before serving.
  6. Allow to stand at room temp for 20 minutes before cutting.

This article and recipe adapted from this site

Chicken Alfredo Bake

Ingredients

  • 3 cups of rotini pasta cooked
  • 2 chicken breasts cut to cube chunks
  • 3 rashers of bacon chopped
  • 1 onion chopped
  • 1 garlic clove grated
  • Shredded mozarella cheese
  • Chopped Parsley for garnish
  • 100 gms brown mushrooms chopped
  • Olive oil

Alfredo Sauce

  • 125 gms butter melted
  • 2 tablespoons flour
  • 200 ml cream
  • 200 ml milk
  • 1/2 cup shredded parmesan
  • 1/2 cup shredded cheddar
  • salt
  • black pepper

Instructions

  1. Cook your pasta according to instructions. Drain and toss it
    in a little olive oil to avoid it sticking together.
  2. Pre-heat your oven to 180C. In a pan, heat olive oil. Add
    chopped bacon and onion. Cook it together. You don’t need the bacon to be
    crispy.
  3. When onion has soften, add the chicken chunks. Brown them on
    all sides. Add the grated garlic, if you added it earlier, you could burn it.
  4. Add the mushrooms and cooked pasta to the onions. Toss it
    together. Season with salt and pepper.
  5. To make sauce, melt the butter, when butter has melted add
    the flour, stir until you no longer see any raw flour.
  6. Mix the milk and cream together. Add it to the flour roux a
    little at a time, stirring each time.
  7. When you have gradually add all the milk and cream and you
    have a thick sauce, add the cheeses. Stir until it has melted.
  8. Spoon 3/4 of the sauce into the rotini and toss everything
    together.
  9. Transfer the rotini to a baking dish. Pour the rest of the
    sauce on top and cover with shredded mozarella cheese.
  10. Bake for about 20 mins till it bubbles on top. Or you can
    turn on the top grill for some charred bubbles.



This Recipe adapted from >>>> Click Here