Best Of the Best Thai Panang Chicken Curry

Ingredients
  • 1 1/2 pounds boneless skinless chicken thighs chopped
  • 1 small onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 4 ounces Panang red curry paste (1 can)
  • 1 tablespoon peanut butter
  • 12 kaffir lime leaves, crushed
  • 13.5 ounces thick coconut milk, unsweetened (1 can)
  • 3 tablespoons fish sauce
  • 1/4 cup Thai basil leaves or sweet basil

Instructions

  1. Cut the chicken into bite-size pieces. Chop the onions and
    peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime
    leaves to help release their oils.
  2. Place a 14-inch skillet (or wok) over medium-high heat. Add
    the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then
    add the peppers and garlic. Sauté another 2-3 minutes.
  3. Move the veggies to the sides of the skillet and add the
    panang red curry paste and peanut butter to the center of the pan. Sauté the
    curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add
    the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
  4. Stir in the chopped chicken and bring to a boil. Lower the
    heat and simmer for 10-15 minutes, until the chicken is cooked through and the
    sauce thickens. Stir occasionally. Remove from heat and stir in the basil
    leaves. Serve with rice, quinoa, or noodles.

Notes

There are some ingredients that may need to be purchased at
an Asian food market, but this recipe is worth the trip! Most likely: panang
red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and
Thai basil. Kaffir lime leaves can be kept in the freezer. They turn dark, but
retain their flavor. Kaffir lime leaves stay a little tough, even after
cooking. You can eat them, eat around them, or take them out after cooking.



This Recipe adapted from >>>> Click Here

Awesome Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch

INGREDIENTS
Instant Pot Hawaiian Chicken
  • 1.25 lbs. boneless skinless chicken thighs
  • 2 cups fresh pineapple, finely chopped
  • 1 jalapeño, minced (remove ribs and seeds for less
    heat)
  • half of a red onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon sriracha
  • 1 tablespoon yellow mustard
  • 1/4 cup water

Jalapeño Ranch
  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1 jalapeño (remove ribs and seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon dried dill (or about 1/4
    cup fresh)
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives (or sub 1/2
    teaspoon onion powder)
  • 1/2 teaspoon salt
  • black pepper to taste

Extras:
  • Cabbage for the slaw
  • Tortillas
  • Any extra toppings you like


INSTRUCTIONS
  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the
    Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the
    pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined
    with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food
    processor until smooth. Toss some of the dressing with finely shredded cabbage
    to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an
    extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro,
    red onion, etc.

Base Recipe adapted from this SITE

Inspirational Pumpkin Chocolate Chip Cupcakes

Ingredients

Pumpkin Chocolate Chip Cupcakes

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

Chocolate Frosting

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

Instructions

Make the Pumpkin Chocolate Chip Cupcakes

  1. Preheat the oven to 365F degrees.
  2. Line 2 muffin pans with large muffin papers (you’ll end up
    with about 18 cupcakes total).
  3. In a medium bowl whisk together the flour, cornstarch,
    baking powder, baking soda, salt, cinnamon, nutmeg & cloves
  4. In a separate large bowl beat together the oil and sugars
    using an electric mixer. Then beat in the eggs and vanilla.
  5. Turn off the mixer and stir in the pureed pumpkin.
  6. With the electric mixer on low speed, beat in the flour
    mixture alternating with the milk.
  7. Turn off the mixer and stir in the mini chocolate chips.
  8. Spoon the batter into the prepared muffin pan, filling each
    about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes
    out clean.

Make the Chocolate Frosting

  1. In a large bowl using a stand mixer, beat the butter until
    very fluffy.
  2. Turn the mixer to low speed and beat in 2 cups of the
    powdered sugar, followed by the cocoa powder.
  3. Beat in the rest of the powdered sugar about 1/2 cup at a
    time alternating with 1-2 tablespoon of whipping cream until the desired
    consistency and sweetness level is reached.
  4. Frost the cooled cupcakes with a piping bag (I used a 1M
    tip) or a knife. Decorate with more chocolate chips.



This article and recipe adapted from this site

Awesome Adorable Turkey Crust Pumpkin Pie

Ingredients
  • 2 9″ pie crust
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch freshly grated nutmeg
  • 2 large eggs
  • 1 can (15 ounces) pumpkin pie purée
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon pure vanilla extract


Instructions
  1. Preheat oven to 375-degrees.
  2. Roll out one of the pie crusts to fit slightly larger than a
    9″ deep dish pie plate.
  3. Loosely roll the pie crust upon the rolling pin and transfer
    it to a waiting 9″ pie plate.
  4. Gently unroll the crust and evenly press the crust into the
    corners and up the sides of the plate.
  5. Crimp the edge of the crust with your favorite method of
    decoration.
  6. In a medium bowl, whisk together the sugar, cinnamon, salt,
    ginger, cloves, and nutmeg.
  7. In a large bowl, whisk together the eggs, pumpkin puree,
    evaporated milk, and vanilla.
  8. Add the dry ingredients to the wet ingredients and whisk to
    thoroughly combine the pie filling so that it’s creamy, with no lumps.
  9. Carefully pour the pie filling into the waiting pie crust in
    the pie plate.
  10. Partially bake the pie in a preheated oven for 30-35
    minutes.
  11. While the pie partially bakes, roll out the second pie
    crust.
  12. Use a small 5″ – 6″ bowl as the body of the turkey and use a
    paring knife to carefully cut around the bowl on the crust.
  13. Using the paring knife cut out a neck and head shape for the
    turkey, along with a small triangle for the beak, and also a long skinny piece
    for the turkey waddle.
  14. Wet a finger with water and use it to attach the turkey beak
    and waddle to the head of the turkey.
  15. Using additional water (as glue) and a spatula, transfer the
    turkey neck and head onto the bottom of the body of the turkey. Use your
    fingers to re-shape, if needed.
  16. To make the feathers, use a small piece of cardboard (from
    the back of a notepad) and draw out two sizes of feathers (one long, and one
    short).
  17. Use scissors to cut the feathers from the cardboard, and
    then cut at least 15 feathers (long and short) from the remaining uncut pie
    dough.
  18. Gently use the paring knife to add the veins to each
    feather, making sure not to cut through the dough).
  19. Also, use the paring knife to gently and evenly fraction the
    turkey body to help with the placement of the feathers.
  20. Remove the partially baked pie from the oven and use a
    spatula to gently place the turkey body (including the neck, head, beak, and
    waddle) and on top of the pie, right up to the edge.
  21. Using the water as glue, place the feathers, one at a time,
    on the body of the turkey overlapping as needed, and to your liking.
  22. Use a toothpick or skewer to add small holes for the
    turkey’s eyes.
  23. Return the turkey crust pie back to the oven and continue
    baking until the center of the pie is set, and the turkey crust is lightly
    golden (approximately 30-40 minutes)
  24. **NOTE – If your outer pie crust is turning too brown before
    the turkey is golden, cover the outer rim of the pie crust with aluminum foil
    and continue baking until the pie is set and the turkey is golden.

Base Recipe adapted from this SITE

Fresh Cheesy Chicken Crescent Bake

Ingredients

  • 1 rotisserie chicken, meat removed a cut to bite size pieces
  • 8 count of large (extra large size – Big & Flaky) crescent rolls
  • 2 cups shredded cheddar cheese, divided in half
  • 1 bag frozen broccoli steamers, cooked and chopped into bite size pieces

Sauce
  • 1 can cream of chicken soup (10 1/2 ounces)
  • 1 cup milk
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray.
  2. In a large bowl, mix chicken, broccoli and 1 cup cheddar cheese. Separate crescent rolls – one at a time, place a crescent on flat surface and add a large heaping scoop of chicken mix and roll up, sealing (pinch) any openings. Repeat with the remaining rolls. There will be leftover chicken – set aside, it will be added later. Place rolls in baking dish and bake for 10 minutes. See photos below. 
  3. While crescents are baking for 10 minutes, in a medium size sauce pan heat soup, milk, sour cream and 1 cup cheddar over medium heat, stirring until cheese has melted. Keep warm on low. 
  4. After 10 minutes of baking, remove crescents from oven, pour remaining chicken mixture around rolls, cover with sauce and bake an additional 20 minutes. Remove and serve warm. Enjoy. 
  5. Serve with a side salad.  Also great with wild rice.
  6. Use your leftover Thanksgiving turkey in place of the chicken for a wonderful post Thanksgiving meal…gobble gobble.

This article and recipe adapted from this site

Fresh Keto Buffalo Chicken Taquitos



Ingredients

  • 6 slices of mozzarella cheese
  • 1 1/2 cups cooked shredded or grilled chicken
  • 2 tablespoons buffalo sauce for dipping
  • low carb ranch dressing (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with a silicone baking mat.
  3. Place the cheese slices evenly on the mat.
  4. Bake 5-7 minutes or until the outside edges are browned and
    crisp. (watch video)
  5. Remove from the oven, allow to cool 1-2 minutes.
  6. Place chicken on one end of the cheese slice and tightly
    roll, seam side down.
  7. Serve with buffalo sauce and low carb ranch.

Read Full Recipe >>>> Click Here

Fresh Brownie Mosaic Cheesecake

INGREDIENTS

BROWNIES:

  •  4 ounces unsweetened
    chocolate, chopped
  •  3/4 cup (1 1/2 sticks)
    butter
  •  1 3/4 cups granulated
    sugar
  •  3 large eggs
  •  1 teaspoon vanilla
  •  1/2 teaspoon salt
  •  1 cup all-purpose
    flour

CRUMB CRUST:

  •  1 1/2 cups or 5
    ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate
    wafers or chocolate Teddy Grahams
  •  5 tablespoons (10
    tablespoons to double) butter, melted
  •  1/3 cup (2/3 cup to
    double) granulated sugar
  •  1/8 (1/4 teaspoon to
    double) teaspoon salt

CHEESECAKE:

  •  3 (8 ounce) packages
    cream cheese, softened
  •  4 large eggs
  •  1 teaspoon vanilla
  •  1 cup sugar
  •  2 cups chilled
    brownie cubes (from recipe above)

GANACHE:

  •  3 ounces bittersweet
    or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
  •  4 tablespoons butter
  •  1/4 cup heavy cream
  •  1/2 teaspoon vanilla
    extract
  •  1 tablespoon
    confectioners sugar

INSTRUCTIONS

  1. For the brownies, preheat the oven to 350°F. Line a
    13×9-inch baking pan with foil, with the ends of foil extending over the two
    short sides of the pan. Lightly grease foil. In a large microwaveable bowl,
    microwave the chocolate and butter on high for one minute. Stir. Repeat the
    process at 50% power until the chocolate is completely melted and the mixture
    is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and
    salt, stirring to mix well. Spread the batter evenly in the prepared pan.
  2. Bake the brownies for 28-30 minutes until a toothpick
    inserted in the center comes out with moist crumbs. Do not overbake! Cool the
    brownies in the pan on a wire rack. Once cool, use the foil handles to remove
    the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into
    3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake.
    You’ll have more brownie cubes than needed in the cheesecake recipe so use your
    best judgment about what to do with those leftover brownie babies.
  3. For the crust, stir together the crust ingredients and press
    onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right
    away with cheesecake or chill up to 2 hours.
  4. For the cheesecake filling, preheat the oven to 350°F.
  5. With an electric mixer or in the bowl of an electric stand
    mixer, beat the softened cream cheese with an electric mixer until fluffy. Add
    eggs, 1 at a time, then vanilla and sugar, beating on low speed until each
    ingredient is incorporated and scraping down the bowl between additions.
  6. Fold brownie cubes in very gently and pour the mixture into
    the prepared pan. Place the filled springform pan on a larger baking sheet and
    bake in the middle of the oven for 45 minutes, or until the cake is set 3
    inches from the edge but still slightly jiggly in the center (watch the time
    carefully, you may need more or less baking time based on your exact oven
    temperature).
  7. Cool the cheesecake completely in the springform pan on a
    wire rack. When completely cool, top with the ganache glaze.
  8. For the ganache glaze, scald (heat just below boiling) the
    butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the
    finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture
    over the chocolate and let it sit for 1-2 minutes. Stir the mixture together
    until completely smooth and silky (it might look grainy at first but it will
    come together if the cream is sufficiently warm and the chocolate is chopped
    finely). Add the vanilla and sugar and whisk until smooth. Spread over the
    cheesecake. Chill until ready to serve.
  9. To serve, unmold the cheesecake from the springform pan, cut
    the cheesecake into slices and serve.



Read Full Recipe >>>> Click Here

Awesome Doughnuts with Rich Vanilla Cream

INGREDIENTS

DOUGHNUTS

  • 50 g sugar (1/4 cup) 
  • 190 ml water, lukewarm (3/4 cup) 
  • 1 tsp active dry yeast or 16g (2 tsp) fresh yeast 
  • 3 eggs, free range 
  • 500 g all-purpose flour, plus for dusting (4 cups + 2 tbsp) 
  • 1 tbsp rum (optional) 
  • 1 tsp lemon zest 
  • 1 tsp salt 
  • 100 g butter, softened at room temperature (1 stick) 
  • 2 liters vegetable oil (1/2 gal) 

RICH VANILLA CREAM

  • 80 g vanilla sugar (or vanilla seeds mixed with sugar) (1/2
    cup) 
  • 40 g corn starch (1/3 cup) 
  • 4 eggs 
  • 500 ml milk (2 cups) 
  • 50 g butter (1/2 stick)

METHOD

PREPARE THE DOUGH

  1. Add sugar and yeast to the lukewarm water in a large bowl.
    Allow it to sit for about 10 minutes or until the yeast starts to bubble. In a
    small bowl, beat the eggs. Cut the butter on small cubes.

TIP
  1. Water temperature should not be above 35°C / 95°F, or it
    will destroy the yeast.

PREPARE THE DOUGH

  1. Add flour, eggs, rum and lemon zest to the yeast mixture in
    a large bowl. Knead well. After about 5 minutes, add the salt. Slowly
    incorporate the butter cubes and knead well with your hands or in a stand
    mixer. The dough has to be glossy and smooth.

DOUGH PROOFING

  1. Cover the bowl with cling film and leave to proof at room
    temperature for about 2 hours, or until doubled in size. Punch down the dough,
    then re-cover the bowl. Put in the fridge to chill for 12 – 16 hours or
    overnight.

TIP

  1. The doughnuts will be more delicious and easily digested if
    you leave them to chill overnight. If you don’t have the time, leave that part
    out.

SHAPE THE DOUGH INTO DOUGHNUTS

  1. The next day, take the dough out of the fridge and cut it
    into 70g pieces. Shape each piece into smooth, tight bun and place on a baking
    tray lined with parchment paper and dusted with flour. Leave plenty of room
    between the doughnuts to proof. Cover lightly with cling film and leave for
    about 2 hours, or until about doubled in size.

FRYING THE DOUGHNUTS

  1. Get a cast iron casserole (we are using the one linked in
    the tools and equipment section). Fill it up to the halfway point with
    vegetable oil. Heat the oil to 165 – 175°C / 330 – 350°F. Carefully remove the
    doughnuts from the baking tray, take care not to deflate them, and put them
    into the oil. Cover with a lid. Fry for 3 minutes on each side until golden
    brown. Don’t cover with a lid when you turn the doughnuts around. Remove from
    the oil and place on a tray lined with paper towels. Set aside to cool before
    filling.

RICH VANILLA CREAM

  1. Prepare the vanilla cream. Whisk together vanilla sugar,
    corn starch, and a pinch of salt in a saucepan. Whisk together milk and eggs in
    a separate bowl. Add milk mixture to the saucepan. Also, add the butter. Cook
    over medium heat until mixture comes to a boil, then lower the heat and cook
    for one minute. Remove from heat. Cover with plastic wrap, pressing it directly
    onto the surface of the vanilla cream to prevent a skin from forming. Just
    before using, whisk until smooth.

HOMEMADE DOUGHNUTS WITH A RICH VANILLA CREAM

  1. Fill a piping bag with vanilla cream. Roll the doughnuts in
    sugar and pipe a generous amount of vanilla cream into each doughnut. Eat them
    right away or store in an airtight tin. Enjoy.




Read Full Recipe —> Click Here

Unique Mamas Puerto Rican Chicken and Rice

Ingredients

For the chicken:

  • 2 tablespoon olive oil, divided
  • 1 ½ pounds boneless skinless chicken thighs

For the adobo seasoning:

  • 1 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • ½ teaspoon salt
  • Freshly ground black pepper

For the sofrito & rice:

  • 3 cloves garlic, minced
  • ¼ cup finely diced green pepper
  • ¼ cup finely diced white onion
  • ¼ cup finely diced cilantro
  • Optional: 1 jalapeno, diced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup tomato sauce
  • 1 ¼ cups water
  • 1 cup basmati white rice (don’t use brown, it will take too
    long to cook)**
  • ⅔ cup frozen peas (or rinsed and drained pigeon peas)
  • OPTIONAL: ½ cup pitted green olives

Instructions

  1. Add chicken to a large bowl. Add in 1 tablespoon olive oil
    and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion
    powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the
    chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or
    you can skip this completely and begin the cooking process!
  2. Next add remaining 1 tablespoon olive oil to a large deep 10
    inch skillet and place over medium high heat. (If you do not have a skillet a
    large pot will also work very well!) Once oil is hot, add in chicken and season
    with a little more salt and pepper. Cook until browned 4-5 minutes, then flip
    and and cook an additional 4-5 minutes. Remove from pan and transfer to a
    plate.
  3. In the same skillet (it should be greased enough already for
    sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green
    pepper, diced onion and cilantro.
  4. Saute for 2-3 minutes, then add in your spices (also known
    as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano,
    salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and
    stir well to combine.
  5. Bring to a simmer then fold in the rice and peas, making
    sure it is evenly distributed. Add browned chicken on top.
  6. Reduce heat to low, cover the skillet immediately and cook
    for 20-25 minutes.
  7. After 20-25 minutes, most of the liquid should be absorbed
    and rice should be cooked. Serve immediately. Garnish with cilantro and serve
    with a squeeze of fresh lime juice.
  8. To meal prep: This meal serves four. Place rice in a meal
    prep containers and top with 1 chicken thigh. Garnish with cilantro.





Read Full Recipe —> Click Here

Lovely Chicken Enchiladas with sour Cream White Sauce




INGREDIENTS

  • 4 cups of cooked chicken breast – shredded or cubed
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 10–12 flour tortillas (10 inches)

SAUCE

  • 2 tablespoons all-purpose flour
  • 1&1/2 cups chicken broth
  • 1&1/2 cups (12 ounces) reduced-fat sour cream
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • optional – Chopped tomatoes, avocado, green onion, and
    jalapeno

INSTRUCTIONS

  1. In a large bowl, combine the chicken, chili powder, garlic
    salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla.
    Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated
    with cooking spray
  2. In a medium saucepan, whisk the flour and broth until smooth
  3. Bring it to a boil, and cook for about 2 minutes
  4. Remove from heat, and let it cool off for a few minutes
  5. Stir in the sour cream and 1 cup of the cheese – stir until
    cheese is melted
  6. Pour the sauce over the enchiladas
  7. Sprinkle the rest of the cheese on top
  8. Bake, at 350° for 15-20 minutes or until its bubbling
  9. Top with your choice of toppings – optional ideas above

This article and recipe adapted from this site

Lovely Omg S’mores Bars

Ingredients

  • 16 Tablespoons or 1 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 2/3 cups all purpose flour
  • 1 1/2 – 2 cups graham cracker crumbs about 14 full graham crackers
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 Giant Sized Hershey’s Milk Chocolate Bars
  • 16- oz. tub or 3 cups marshmallow fluff

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
  3. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
  4. Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 1/2 to 2 minutes.
  5. Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
  6. Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
  7. Gather the dough into a ball and divide dough into 2 balls.
  8. Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
  9. Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
  10. Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
  11. Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s’mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you’ve covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it’s ok to have some marshmallow poking out.
  12. Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
  13. After baked, transfer to cool completely on a rack.
  14. When cool, slice and serve.

This article and recipe adapted from this site

Inspirational Easy White Chocolate Raspberry Truffle Cheesecake

INGREDIENTS

CRUST:

  •  10 ounces chocolate crackers (see note for options), finely crushed (about 2 cups)

  •  4 tablespoons butter, melted

  •  1 egg yolk (optional, helps make the crust richer and sturdier)

CHEESECAKE FILLING:

  •  6 ounces white chocolate, chopped (not white chocolate chips – see note)

  •  1/4 cup heavy cream

  •  3 (8-ounces each) packages cream cheese, very soft

  •  1 cup (8 ounces) sour cream

  •  1 cup (7.5 ounces) granulated sugar

  •  2 tablespoons cornstarch

  •  1 teaspoon vanilla extract

  •  1/2 cup seedless raspberry jam (see note)

GARNISH:

  •  Shaved or finely chopped white chocolate

  •  Fresh raspberries

  •  Additional raspberry jam or puree

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.

  2. In a medium bowl, stir together the chocolate cookie crumbs, butter and egg yolk until well-mixed. Press evenly in the bottom and 1/2-inch up the sides of a 9- or 10-inch springform pan. Bake for 8-10 minutes. Set aside.

  3. In a small bowl, combine the chopped white chocolate and heavy cream. Microwave for 30 second intervals, stirring in between, until melted and smooth (don’t overheat). Set aside to cool to room temperature.

  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the softened cream cheese until well-combined with no lumps. Add the sour cream, sugar, cornstarch, and vanilla, and beat until evenly mixed, scraping down the sides of the bowl as needed.

  5. Add the melted white chocolate/cream mixture to the cheesecake batter and mix with a rubber spatula or spoon until combined (don’t overmix).

  6. Spread half of the cheesecake filling over the baked crust.

  7. Lightly warm the raspberry jam until it is pourable without being warm or hot. Spoon it in dollops across the cheesecake layer and use a butter knife to lightly swirl back and forth into the cheesecake.

  8. Spread the remaining half of the cheesecake batter evenly over the raspberry swirls.

  9. Place the cheesecake on a foil-lined baking sheet and bake for 40-45 minutes until the sides are set and the middle is just slightly jiggly.

  10. Remove from the oven and let cool completely. Cover with foil or plastic wrap and refrigerate until chilled, at least four hours or up to 24 hours.

  11. To serve, garnish the top of the cheesecake with the shaved white chocolate and raspberries, OR, slice into pieces and garnish each piece individually with the white chocolate, raspberries, and raspberry jam.

This article and recipe adapted from this site

Inspirational Best Thai Panang Curry Recipe with Chicken



Ingredients 
  • 1 1/2 lbs chicken thigh boneless, cut into bite size pieces
  • 1 white onion finely chopped
  • 5 cloves garlic minced
  • 1 green bell peppers chopped
  • 1 red bell peppers chopped
  • 1/2 inch galangal roughly sliced
  • 1 inch lemongrass roughly sliced
  • 1 tablespoon coconut oil
  • 1 small jar Thai Panang curry paste measured to about 4 ½
    tablespoons
  • 1 tablespoon unsweetened peanut butter
  • 2 teaspoon fish sauce
  • 1 pinch nutmeg powder optional
  • Salt to taste if required
  • 2 teaspoon palm sugar or brown sugar
  • 6-8 kaffir lime leave crushed
  • 2 cups coconut milk thick
  • 1/4 cup Thai basil leaves

Instructions 
  1. Heat skillet or deep bottom pan. Add coconut oil and wait
    until oil melts.
  2. Sauté finely chopped onions in hot coconut oil until onion
    is translucent.
  3. Add roughly chopped galangal, lemon grass.
  4. Add minced garlic, red and green bell peppers. Cook for 2
    minutes constantly stirring.
  5. Push veggies to one side of the pan. Add washed and cleaned
    chicken things. Cook until chicken browns a bit and changes colour.
  6. Mix chicken and veggies together. Continue cooking it for a
    minute more.
  7. Again gather chicken veggie mix to one side of the pan.
    Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of
    pan. Stir the paste and fry it in oil. Wait until oil separates from the paste.
  8. Pro-Tip : Do not skip frying curry paste in oil. Flavors
    cone out and curry turns delicious with this step.
  9. Stir in unsweetened peanut butter, fish sauce and palm
    sugar. Nutmeg powder to be added now if using.
  10. Take Kaffir lime leaves on your palm and crush it. Add
    crushed kaffir lime leaves to the pan.
  11. Note – If you can’t get palm sugar , substitute with brown
    sugar or jaggery.  Crushing kaffir lime
    leaves helps release its wonderful aromatic oil, making Panang curry
    flavorsome.
  12. Cook stirring regularly for 2 minutes.
  13. Simmer flame. Pour in thick coconut milk. Give it a good
    stir.
  14. Let it cook for 5-7 minutes or until chicken is fully
    cooked.
  15. Add few Thai basil leaves. Stir.
  16. Turn off flame. Thai Chicken Panang Curry is ready.
  17. It’s great when served with steamed jasmine rice.
  18. You can also serve Thai Panang curry with rice noodles.

This Recipe adapted from >>>> Click Here

Fresh Panda Express orange Chicken · Copycat Recipe

Ingredients for the chicken:

  • 1 pound chicken breasts or thighs (really tasty) cut into
    irregular 1 inch cubes
  • 1-2 cups self- rising flour or cornstarch if making gluten
    free
  • 2 large eggs
  • 3 cups Oil for deep frying or as many cups as you need for
    your fryer

Ingredients for orange chicken glaze/sauce:

  • 1 large orange juiced 1 large orange is around 3/4 cups
  • 1/4 tsp. orange zest
  • 2 Tbsp. soy sauce
  • 3 Tbsp. Sugar
  • 1 Tbsp. brown sugar
  • 1/4 cup rice wine vinegar found near the soy sauce in most
    grocery stores- use a brand like Nakano
  • 1 tsp. crushed red pepper flakes or 1/2 tsp. Sriracha sauce
    Use to taste. Add more if you like it spicy
  • 1 clove of garlic minced
  • 2 tsp. corn starch
  • 1/8 tsp. ground ginger


INSTRUCTIONS

  1. Heat the oil in a frying vessel or fryer to 375
    degrees.  This temperature is optimal for
    a deep fry.  Make sure there is enough
    oil to cover the chicken.
  2. In a medium bowl, whisk the eggs until they are mixed
    thoroughly. In another medium sized bowl put 1 cup of the flour or cornstarch
    (you can add more later if you need it). Dip the chicken first in the eggs then
    coat the pieces with the flour. Repeat this step until you have the desired
    amount to fry.
  3. Next, take around 1/4 of the coated chicken and add the
    chicken to the hot oil in the fryer or frying pan.  Depending on your frying vessel the chicken
    will need to be fried in batches. The chicken pieces should not be touching in
    the fryer.  You will know they are ready
    to take out when the coating is medium brown and the inside of the chicken
    reaches at least 165 degrees.  Around 3
    to 5 minutes.
  4. Meanwhile make the sauce: Combine all the sauce ingredients
    in a small pot (making sure that the cornstarch is dissolved before cooking.
    Heat on medium heat until the sauce thickens. 
    This will take around 7 minutes.
  5. Last step: Place fried chicken in a large sized bowl and
    pour the sauce on top.  Toss lightly
    until all chicken is coated. Serve immediately.



This Recipe adapted from >>>> Click Here

Fresh Best soft and Chewy Sugar Cookies



INGREDIENTS

  • 2 3/4 cups (358g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)

INSTRUCTIONS

  1.  Preheat oven to 350°F (180°C). Line baking sheets with
    parchment paper or silicone baking mats. Set aside.
  2.  Combine the flour, baking soda, baking powder and salt in
    a medium sized bowl and set aside.
  3.  Cream the butter and sugars together in a large mixer
    bowl on medium speed until light in color and fluffy. You should be able to see
    the change in color happen and know it’s ready.
  4.  Add the egg and mix until well combined.
  5.  Add the vanilla extract and mix until well combined.
  6.  Add the dry ingredients and mix until the dough is well
    combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s
    well combined, use a rubber spatula to help it come together to form a more
    cohesive ball.
  7.  Create 1 1/2 tablespoon sized balls of cookie dough.
    Gently roll into a ball, then roll each ball in the additional sugar to coat.
    Set the balls on the baking sheet.
  8.  Bake cookies for 7-8 minutes. The cookies will spread and
    the centers will look soft, but should look done. Remove just before the edges
    begin to turn golden. Don’t over bake. The cookies will be a little puffy when
    you take them out of the oven but will fall a bit as they cool.
  9.  Remove from the oven and allow to cool on baking sheets
    for 4-5 minutes before transferring to a wire rack to cool completely.

Read Full Recipe —> Click Here

Lovely Baked Crispy orange Chicken



Ingredients


crispy chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cornstarch
  • 4 large eggs
  • 1 cup canole oil

orange sauce

  • 2/3 cup brown sugar
  • 2/3 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinager
  • 1 teaspoon garlic salt
  • 1 teaspoon cornstarch

Instructions

  1. zest of one orange
  2. Preheat oven to 325 degrees. Spray a 9×13 baking dish with
    cooking spray. Set aside.
  3. Heat the canola oil in a large skillet pan over medium-high
    heat.
  4. Cut chicken into bite-sized pieces and sprinkle salt and
    pepper over the chicken pieces. Add chicken pieces to a gallon-sized Ziploc bag
    (or you can do this in a bowl) and add the cornstarch. Close the Ziploc bag and
    shake to mix it together and coat the chicken pieces in cornstarch.
  5. Crack the eggs into a bowl and beat with a fork.
  6. Take a handful of cornstarch coated chicken pieces out of
    the bag and place in the egg. Coat both sides of each piece and then place in
    the hot oil. Let cook for 2-3 minutes per side. You just want a nice crispy
    crust, you do not have to cook them all the way through. Repeat with the
    remining chicken pieces in several batches. It takes me about 4 batches to cook
    them.
  7. ** Once chicken pieces are done place them on a plate lined
    with paper towels so they can drain.
  8. Add the crispy chicken pieces to the prepared 9×13 baking
    pan.
  9. Combine all the ingredietns for the orange sauce into a
    small bowl and stir with a whisk until mixed together. Pour over the chicken
    and stir to coat all the chicken pieces in the sauce.
  10. Bake, uncovered for 1 hour. Turning and mixing the chicken
    every 15 minutes to make sure it stays coated in the sauce.
  11. Serve over rice and garnish with green onions.

This article and recipe adapted from this site

New Amish White Bread

Ingredients
  • 2 Cups warm water about 110-120 degrees
  • ⅔ Cups white sugar
  • 1½ Tablespoons yeast
  • 1½ Teaspoons salt
  • ¼ cup vegetable oil
  • 6 cups flour

Instructions
  1. Place sugar and water in bowl
  2. Sprinkle with yeast and let dissolve 5-15 minutes
  3. Add salt, oil and half the flour mix together.
  4. Add remaining flour. Change to dough hook and mix till its
    pulling away from the sides.
  5. Pull out onto lightly floured surface and knead shortly
  6. Place in greased bowl flipping to cover both sides.
  7. Top with saran wrap or damp warm towel
  8. Set aside in draft free area and let rise till doubles in
    size. About 1 hour
  9. Remove cover and punch down.
  10. Lay out on lightly floured surface and cut in half.
  11. Flaten out into rectangle and “jelly” roll into a
    loaf.
  12. Pinch ends together and place in greased 9×5 bread pans.
  13. Repeat with other half.
  14. Cover and let rise till double in size about 30-50 minutes.
  15. Pre-heat oven to 350 degrees.
  16. Once double in size bake for 25-30 minutes.
  17. Pull out and brush top with butter.
  18. Let rest 10 minutes before removing to cooling rack.
  19. *Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓
    cup instead of using full amount.
  20. I’ve also cut the oil down to 2 Tablespoons and substituted
    the oil for butter.

Base Recipe adapted from this SITE

Lovely Low Carb Chicken Casserole

Ingredients

  • 1 lb boneless/skinless chicken breasts
  • 2 10 oz Steam bag of broccoli (you may also use fresh)
  • 2 tb butter
  • 6 oz Philadelphia Cream Cheese
  • 1 3/4 cup heavy whipping cream
  • 12 oz sharp shredded cheese
  • 4 oz mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tb garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon Italian seasoning
  • 1 tsp parsley
  • salt/pepper to taste

Instructions

  1. Preheat oven to 375 degrees. Cook chicken breasts in a slow cooker 3 hours on high or 6 hours on low. I always add a little chicken broth and salt and pepper, but you can use water instead. Remove from the slow cooker and shred. My family prefers chicken breasts, but you can use thighs or a whole chicken too. Or, skip preparing the chicken and use a rotisserie chicken instead to save time.
  2. Cook the fresh broccoli or microwave the steam bags of broccoli and drain.
  3. In a saucepan, add butter, heavy whipping cream, garlic, and 1/2 of the Italian seasoning. Add softened cream cheese and stir with a whisk until thoroughly combined and cook over low medium heat until the sauce is smooth.
  4. Add cheeses stirring continually reserving 1/4 cup of cheddar cheese 1/8 cup of the other cheeses for the topping.
  5. Grease a 9 X 13 casserole dish and layer the shredded chicken first.
  6. Add the steamed broccoli on top of the chicken.
  7. Remove saucepan with the cheese sauce from the stove and pour on top of the broccoli and shredded chicken making sure that it is completely covered.
  8. Sprinkle the reserved cheese on top of the casserole along with parsley, paprika, and the remaining Italian seasoning.
  9. Bake in a 375-degree oven for 30 minutes.
  10. Enjoy!

This article and recipe adapted from this site

Best Of Chicken Pot Pie Recipe



Ingredients


For the filling:

  • 6 Tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 cup milk
  • A small onion finely chopped
  • A medium carrot peeled and diced
  • 1 celery stalk diced
  • 1 cup condensed chicken broth or 1 cup water plus 2 chicken
    bouillon cubes
  • 1/2 medium size russet potato peeled and diced
  • 2 medium size baked chicken breasts diced (link to the
    recipe is in the post)
  • 1/2 cup frozen peas
  • Salt to taste
  • Freshly ground black pepper to taste

For the pie pastry:

  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt 
  • 1 cup 227 g cold unsalted butter, cut into cubes
  • 1/4 cup ice water
  • 1 Tbsp white vinegar
  • 1 egg yolk plus 2 tsp milk mixed well, for brushing

Instructions

  1. To prepare the filling, combine 4 tablespoons of the
    softened butter with the flour in small bowl. Set aside.
  2. In a separate bowl, dissolve the cornstarch in the milk. Set
    aside.
  3. In a large saucepan, add two tablespoons of butter and saute
    the onion, carrot, and celery over medium-high heat for about 3 minutes.
  4. Add the broth and the potatoes, and bring to a boil. Cover
    and simmer for about 10 minutes or until the vegetables are just tender.
  5. Add the butter and flour mix and bring to a gentle boil,
    constantly stirring.
  6. Pour in the milk and cornstarch mixture and bring to a boil.
    Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
  7. To prepare the pie dough, in a food processor, combine the
    flour and salt. Add the butter and pulse a few times until the butter is the
    size of peas. Add the water and vinegar and pulse a few more times. It does not
    need to come to a ball. It will look like a big pile of crumbs, and that’s what
    you want.

Read Full Recipe >>>> Click Here

Fresh Mississippi Mud Cookies

Ingredients

Chocolate Cookie

  • 1 cup butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • pinch salt
  • 3 cups miniature marshmallows
  • 3 cups pecans coarsely chopped

Chocolate Frosting

  • 1/2 cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Chocolate Cookie

  1. Preheat the oven to 375 degrees F. Line baking sheets with
    parchment paper.
  2. In a stand mixer or large bowl using a hand mixer, blend the
    butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl,
    stir together the flour, cocoa, baking soda, and salt. Gradually add the flour
    mixture into the butter mixture and blend until combined.
  3. Drop the dough by tablespoonful onto the prepared baking
    sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it
    about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each
    cookie, you can gently press in if they fall out, but really you shouldn’t need
    to do that much. The cookies are so hot the marshmallows stick right to them.
    Then stick back in the oven for 1 more minute. Remove and immediately sprinkle
    1 tablespoon or more (depends on your taste) of pecans onto the marshmallows,
    you will need to gently press these in, gently! Then set aside and allow to
    cool on a baking rack.
  4. Once cool remove and make frosting.

Chocolate Frosting

  1. In a medium mixing bowl, add powder sugar and vanilla, set
    aside. Then in a small saucepan combine first 3 ingredients and heat over medium.
    Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and
    pour into powdered sugar and vanilla, stir (using a whisk is best) until
    smooth.
  2. Using a spoon, drizzle large amounts of frosting on each
    cookie, about 1- 1 1/2 tablespoons. Dress all the cookies and if there is extra
    frosting, add more too each one. Let frosting cool and harden before serving.
    Unless you need to sample one, then dig in just be sure not to burn the roof of
    your mouth.



Read Full Recipe >>>> Click Here

New Creamy Garlic Chicken Recipe



INGREDIENTS

  • 4 chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 3 tbsp Land O Lakes® Butter with Canola Oil; divided
  • 6 cloves garlic, minced
  • ¼ cup white cooking wine
  • 1 cup heavy cream
  • ¼ cup freshly grated parmesan cheese
  • 2 handfuls fresh baby spinach, roughly chopped
  • Pinch red pepper flakes
  • Squeeze of fresh lemon juice 

INSTRUCTIONS 
  1. Season chicken with salt, pepper and garlic powder all over.
    Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over
    medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side,
    until cooked through. Once cooked, remove from the pan and set aside. Wipe out
    pan and return to stove top.
  2. Melt 2 tbsp butter with canola oil in the same skillet.
    Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to
    reduce to half.
  3. Reduce heat to low-medium heat, add the cream and bring to a
    gentle simmer, while stirring occasionally. Season with salt and pepper to
    taste.
  4. Add the parmesan cheese and allow sauce to gently simmer for
    a minute or so until the cheese melts and sauce thickens, stir in spinach until
    wilted.
  5. Add the chicken back into the pan, add a squeeze of lemon
    juice and red pepper flakes. Serve alone, over hot noodles, or a bed of rice if
    desired. Enjoy!



Read Full Recipe —> Click Here

Fresh southern Pecan Praline Cake Recipe

Ingredients

Cake Ingredients:

  • 15.25 oz box butter pecan cake mix
  • 15 oz tub coconut pecan frosting
  • 4 large eggs
  • 3/4 cup vegetable or coconut oil
  • 1 cup water
  • 1/2 cup roasted pecans roasted and chopped

Cake Topping Ingredients:

  • 1 14 oz can sweetened condensed milk
  • 2 Tbsp unsalted butter
  • 1/2 cup pecans roasted and chopped

Instructions

  1. Preheat the oven to 350 degrees F. and spray a 9×13 baking
    dish with non-stick baking spray.
  2. Place the cake mix, coconut frosting, eggs, oil and water in
    a large mixing bowl. Use a handheld or your stand mixer and mix well to combine
    everything. Add the pecans and mix again.
  3. Pour the batter into the prepared baking pan.
  4. Bake for 40 minutes or until the top is golden brown and the
    cake pulls away from the sides. Set aside to cool on a wire cooling rack.
  5. Pecan Praline Topping Instructions
  6. To make the praline topping, combine the butter and
    sweetened condensed milk in a small saucepan and stir until the butter is
    melted. Add the pecans and mix well. Pour over the cooled cake and serve.

Notes

Sharon’s Expert Tips:

  1. Southern Pecan Praline Cake keeps well covered in the fridge
    for approximately one week, or you can wrap it well in foil and store in a
    large ziplock bag in your freezer for up to two months.
  2. Check out my easy recipe for roasted pecans here, or simply
    spread the pecan halves out in a single layer on a baking sheet and roast in a
    350-degree oven for ten minutes. If you are roasting pecans which have already
    been chopped up, reduce the roasting time to five minutes or so. The smaller
    the pecan piece the quicker they will burn, so watch them carefully and start
    checking at three-four minutes.
  3. If I am making this cake ahead and know I will be freezing
    it, I always bake and store the cake in a disposable aluminum baking pan. It
    fits perfectly into a two-gallon plastic storage bag.
  4. It’s best to wait to add the praline topping to your cake to
    just before you are ready to serve it. It also works best to wait until the
    cake has cooled completely.



This article and recipe adapted from this site

Lovely Baileys Tiramisu



INGREDIENTS


  • Strong black coffee 200ml, freshly made and cooled + 2 tbsp
    baileys
  • Double cream 700ml
  • Mascarpone 250g
  • Caster sugar 3 tbsp
  • Baileys Irish cream 50ml
  • Vanilla extract 1 tsp
  • Sponge fingers 300g
  • Cocoa powder 2-3 tbsp


INSTRUCTIONS


  1. Mix the coffee and baileys in a shallow bowl.
  2. Whip the cream, mascarpone, sugar, Baileys and vanilla
    together in another bowl until it forms soft peaks. Transfer to a large piping
    bag with a wide, round nozzle (about 2cm) and chill.
  3. Dip the sponge fingers into the coffee for a few seconds on
    each side until they’re well soaked but not collapsing, then add 1/3 of the
    cream and spread over sponge biscuits. Add a second layer of sponge biscuits
    followed with the second 1/3 of cream. Finish with the third layer of biscuits
  4. To finish, pipe over half of the cream, then layer on more
    soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer
    over the top. Chill until ready to serve, but for at least 3 hours. Sieve over
    the cocoa powder to cover all the cream just before serving.

This article and recipe adapted from this site

Awesome No Bake Strawberry Jello Lasagna

Description

No Bake Strawberry Jello Lasagna is quick and easy dessert recipe for refreshing summer sweet treat and use only few ingredients.

Ingredients
For Oreo Crust:

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

For Strawberry Jello Layer:

  • 3 oz. strawberry flavored gelatin (like Jello)
  • ½ cup boiling water
  • 1 cup strawberry Greek yogurt
  • 4 cups whipped cream

Topping:

  • 2–3 cups whipped cream
  • 4–5 oz. white chocolate bar to make the curls

Instructions

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

Notes

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

This article and recipe adapted from this site

Luxury Best Strawberries ‘n Cream Cake

Ingredients:
  • 6 eggs, separated
  • 1 ½ cups sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 16 oz carton heavy whipping cream (more if you want to decorate)
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 5 cups sliced fresh strawberries

INTRUCTIONS :


This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! No wonder it’s the most popular recipe on our site!


Making the Cake:


Separate the eggs carefully and put the egg whites in your large mixing bowl. Be careful not to get any yolk into the egg whites or the cake won’t turn out right.

If you have a stand mixer, you definitely want to use it for this step. Let the egg whites sit at room temperature for about 30 minutes while you work on the next step (this helps them whip up better.)

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Preheat the oven to 325°.

In another smaller bowl, whisk the egg yolks until slightly thickened.

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Gradually add ¾ cup of sugar, whisking well until thick and lemon colored.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Slowly pour in the lemon juice, oil, and water.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

In yet another bowl, mix the flour and salt together. Then add it to the yolk mixture.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Stir until mixed. This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Set the yolk mixture aside.

Now we’ll go back to the egg whites. Beat the egg whites on medium speed…

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

…until soft peaks form.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Gradually add the remaining (3/4 cup) sugar, 1 tablespoon at a time, beating on high speed until glossy peaks form.

See? Glossy high peaks.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Take a couple big spoonfuls of the egg whites and gently fold into the yolk mixture.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Add the entire yolk mixture into the remaining egg whites and very gently fold in. It only took a few seconds on the lowest speed with my mixer.

Gently spoon into an ungreased tube pan; smooth the top.

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Bake at 325° for 35-45 minutes or until cake springs back when lightly touched. It was closer to 45 minutes for me. The top should be nicely browned.

Do not under bake this cake or it will fall.

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Immediately turn the pan upside down and let it cool completely.

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The Whipped Cream Frosting:

Put your mixing bowl and whisk attachment in the refrigerator to chill for at least 30 minutes; this helps the cream whip up better.

In a large mixing bowl, beat the heavy cream on medium-high until it begins to thicken.

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Gradually add the confectioners’ sugar and vanilla; beat until stiff peaks form.

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Run a knife around the sides and center of the pan and remove the cake.

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Slice the cake into three horizontal layers. It doesn’t have to be exact, so don’t worry if your line is a little uneven like mine.

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Place one layer on a serving plate and top with some of the whipped cream.

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Thinly slice a couple cups of strawberries.

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Arrange a thin layer of strawberries over the whipped cream.

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Repeat the layers. Spread whipped cream over the sides and top of the cake and arrange the strawberries as you desire.

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I used the entire 16 oz container of whipped cream to frost the cake, so I made another batch so I could add a few swirly decorations.

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You don’t have to decorate though it’s really easy. I used a simple decorating bag and large decorator’s tip. It’s not nearly as hard as one might think. (Tip: do a practice swirl or two on a plate oer paper towel before you try on the cake if you’re unsure. )

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

And that’s how you make this beautiful Heavenly Strawberries ‘n Cream Cake!

Serve and ENJOY!

This article and recipe adapted from this site

Elegant Broccoli Cauliflower Rice Chicken Casserole

INGREDIENTS
  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of
    cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese

INSTRUCTIONS

  1. Preheat oven to 400°F. Spray a large 3-quart baking dish
    with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them
    thinner, lightly coat them in olive oil and place on a baking sheet. Liberally
    season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen
    cauliflower rice and broccoli according to package instructions. Discard any
    excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes.
    Carefully chop baked chicken into bite-sized pieces. 
  5. In a large bowl, add cooked cauliflower rice, broccoli,
    chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter.
    Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and
    top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully
    melted and started to brown slightly. Let cool for 10 minutes before serving.



This Recipe adapted from >>>> Click Here

Fresh Passionfruit Slice

Ingredients

  • 1 packet of milk arrowroot biscuits, crushed (250g/9oz)
  • 1 cup of coconut
  • 125g of butter, melted (4.4oz)
  • ½ cup of sweetened condensed milk

Icing
  • 2 cups of icing sugar
  • 25g butter, softened (1oz)
  • 3 passionfruit, pulp

Instructions

  1. Pour crushed biscuits, coconut, butter and condensed milk
    into a bowl then mix well to combine.
  2. Line a tray with baking paper then pour in biscuit mixture,
    push to edges and press down with your hands. Smooth with the back of a metal
    spoon. Chill in refrigerator while you make the icing.
  3. Add icing sugar, butter and passionfruit pulp to a bowl,
    stir then whisk until smooth.
  4. Pour icing over chilled base and smooth to the edges. Return
    to refrigerator until icing has set. (About 1 hour)
  5. Once set chop into slices and enjoy.
  6. Store this slice in the fridge.



Read Full Recipe —> Click Here

Unique Baked Sweet and sour Chicken

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

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

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

NOTES
  • See the recipe post for a ton of FAQ’s about this recipe
    (substitutions, etc).
  • If you like extra sauce, double the sauce ingredients – pour
    half over the chicken and follow the recipe instructions; pour the other half
    in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10
    minutes until it reduces and thickens. Serve it on the side of the chicken.
  • Often I’ll sub in rice vinegar for the apple cider vinegar
    for a milder/slightly sweeter flavor.

Base Recipe adapted from this SITE

New Lightened-up Creamy Chicken Noodle soup



Ingredients

  • 1 Tablespoon unsalted butter
  • 3/4 cup chopped yellow onion (1/2 of a medium onion)
  • 1 cup sliced carrots (1 and 1/2 large carrots)
  • 1 cup sliced celery (2–3 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour*
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon fresh thyme*
  • 1/2 teaspoon salt
  • 8 cups chicken broth*
  • 1 medium potato, peeled and diced (around 1 and 1/2 cups)
  • 2 cups shredded roasted chicken*
  • 1 cup fat free half-and-half or whole milk*
  • 4 cups uncooked wide egg noodles*

Instructions

  1. Over medium heat, melt the butter in a large pot or dutch
    oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for
    around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper,
    thyme, and salt. Stir and cook for 3 minutes.
  2. Next, add the broth and potato. Give everything a quick
    stir, then increase the heat to medium-high. Bring the soup to a boil, without
    stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially
    cover the pot, and allow to simmer for 25 minutes or until the potatoes have
    softened. Taste the soup. Does it need more seasoning like salt, pepper, etc?
    Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes
    until the noodles are tender and the soup has thickened. Once again, taste the
    soup and add more seasoning as desired. Serve the soup warm.
  3. Cover and store leftovers in the refrigerator for up to 1
    week. To reheat, simply pour into a pot over medium heat and cook until warm.
    Feel free to add more chicken broth to the leftovers if it’s too thick– I
    always do. (Soup thickens in the refrigerator as the noodles and potatoes soak
    up the liquid.)

This article and recipe adapted from this site

Luxury Christmas Gooey butter Cookies

INGREDIENTS
  • 1/2 cup unsalted butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 white cake mix
  • ½ cup sprinkles, divided
  • ½  cup confectioner’s sugar

INSTRUCTIONS
  1. Cream together the butter and the cream cheese. Add the egg
    and the vanilla and beat just until combined. Beat in the cake mix until well
    blended. Stir in ¼ cup of the sprinkles. Refrigerate at least one hour or
    overnight.
  2. Preheat oven to 350 degrees. Lightly grease a cookie sheet
    or line with parchment paper. Scoop out
    rounded tablespoons of dough and roll into a 1-inch ball. Sprinkle the ball
    with sprinkles then roll in the confectioner’s sugar until completely covered.
    Place about 2 inches apart onto the prepared cookie sheet. Bake 8 to10 minutes
    then allow to sit on the sheet for 2 minutes before transferring to a wire rack
    to cool completely.

Base Recipe adapted from this SITE

Inspirational Best Sesame Chicken Potstickers

INGREDIENTS:

  • 1 pound ground chicken

  • 3 ounces shiitake mushrooms, diced

  • 2 cloves garlic, pressed

  • 2 green onions, thinly sliced

  • 2 tablespoons reduced sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon freshly grated ginger

  • 1 teaspoon rice vinegar

  • 1/4 teaspoon white pepper

  • 36 won ton wrappers

  • 2 tablespoons vegetable oil

DIRECTIONS:

  1. In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*

  2. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*

  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

  4. Serve immediately.

This article and recipe adapted from this site

Lovely Slow Cooker Cashew Chicken



Ingredients

  • 2 lbs chicken breasts boneless skinless, About 4 pieces, cut
    into 1 inch pieces
  • 3 Tablespoons Cornstarch
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/2 cup soy sauce low sodium
  • 4 Tbsp rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 2 Tbsp brown sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1 cup cashews

Instructions

  1. Combine cornstarch and pepper in resealable food storage
    bag. Add chicken. Shake to coat with cornstarch mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken
    about 2 minutes on each side. Place chicken in slow cooker.
  3. Combine soy sauce, vinegar, ketchup, sweet chili sauce
    sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over
    chicken. (I like my cashews to be softer so I add them during the cooking
    process, if you want more of a crunch, add them right before serving)
  4. Cook on LOW for 3 to 4 hours.
  5. Serve over rice. Makes 4-6 servings.

Read Full Recipe >>>> Click Here

Lovely No Bake oreo Cheesecake Ice Box Cake

Ingredients

No Bake Cheesecake Filling

  • 2 8-ounce packages cream cheese, room temperature
  • 1 3.5 ounce package instant vanilla pudding
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/2 cup cold milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 packages 20 sheets graham crackers
  • OREOS

Chocolate Fudge Ganache

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 1 Tbs vanilla extract

Instructions

  1. In a large mixing bowl, and using an electric mixer set at
    medium-high speed, beat the cream cheese until smooth. Add the instant pudding
    and continue to beat until blended.
  2. Beat in the condensed milk a little at a time, scraping the
    sides of the bowl, as necessary.
  3. Add the cold milk and beat.
  4. Beat in the lemon juice and vanilla.
  5. Once all beat together, set aside.
  6. Break graham crackers in half, so you have 40 square pieces.
  7. Take OREOS and chop them up so they are in smaller, bite
    sized pieces.
  8. Line the bottom of an 8×8 square pan with 10 graham
    crackers, and sprinkle with 1/4th of the crushed up OREOS. Using a square
    baking pan makes everything fit so nicely and layer easily.
  9. Layer in 1/3 of the cheesecake mixture
  10. Add another 10 graham cracker squares on top, and another
    1/4th of the crushed OREOS
  11. Layer in 1/3 of the cheesecake mixture
  12. Top with 10 more graham cracker squares and 1/4 the OREOS
  13. Layer in the final 1/3 of the cheesecake mixture
  14. Add a top of graham crackers and stick in fridge while making
    the chocolate topping.
  15. Make chocolate fudge ganache by stirring brown sugar and
    cocoa powder together in a small bowl, and set aside.
  16. In a medium sized saucepan, over medium heat, add butter and
    milk, and bring to a slow boil.
  17. Let it boil 3-5 minutes. Stirring occasionally.
  18. Add cocoa and brown sugar mixture, and whisk until smooth,
    2-3 minutes.
  19. Remove from heat. Stir in vanilla.
  20. Let sit 2-3 minutes to cool slightly, remove cake from
    fridge, and then pour fudge ganache sauce over OREO No Bake Cheesecake Ice Box
    Cake. Sprinkle with remaining 1/4th of crushed OREOS.
  21. Cover with plastic wrap, and refrigerate until firm, 2 1/2
    to 3 hours.





Read Full Recipe >>>> Click Here

Fresh Caramel Cheesecake Bread



INGREDIENTS

  • 2 c brown sugar
  • 4 c flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 c milk
  • 2/3 c vegetable oil

FILLING:

  • 4 oz cream cheese
  • 1/4 c sugar
  • 1 egg
  • 1/4 c caramel sauce

INSTRUCTIONS

  1. Grease 1.5 pound {9″ loaf pan and preheat oven to 350
    degrees.
  2. Combine sugar, flour, baking powder and salt.
  3. Beat eggs, milk and oil.
  4. Gradually add dry mixture to wet until just moist.
  5. Lightly grease the pan with baking spray
  6. Pour 1/2 of batter into loaf pan.
  7. Combine cream cheese, sugar, and egg. Top just the center of
    the mixture in loaf pan with cream cheese mixture.
  8. Pour remaining batter into the loaf pan.
  9. Add a stripe of caramel sauce to the top of the batter and
    swirl with a knife.
  10. Bake 45 minutes or until toothpick comes out
    “clean” with the exception of a little cream cheese 😉

Read Full Recipe —> Click Here

Fresh Loaded Sweet Potato Casserole

Ingredients
For the Potatoes:
  • 3 lbs  sweet
    potatoes  (peeled and diced)
  • 1/2 cup  brown sugar
  • 1 cup  pecans  (chopped and toasted)
  • 2  large eggs  (lighly beaten)
  • 1/2 cup  milk  (room temperature)
  • 1/4 cup  unsalted
    butter  (melted)
  • 1 teaspoon  vanilla
    extract
  • 1 teaspoon  cinnamon
  • 1 teaspoon  nutmeg
  • 1/2 teaspoon  salt

Cinnamon Filling:
  • 6 tablespoons 
    unsalted butter  (softened)
  • 1 tablespoon  cinnamon
  • 1 cup  all purpose
    flour
  • 1 cup  packed brown
    sugar

Pecan Topping:
  • 1 cup  pecans  (toasted and chopped)
  • 2 tablespoons  flour
  • 2 tablespoons  brown
    sugar
  • 1/4 cup  unsalted
    butter  (melted)
  • 1 1/2 cup  mini
    marshmallows

Instructions
  1. Preheat oven to 350 degrees F. Arrange the oven rack in the
    middle of the oven.
  2. Butter or spray with baking spray a 9×13 inch casserole or
    baking dish. Set aside.
  3. Add 2 cups of pecans to a baking sheet and roast for a few
    minutes. Watch closely to not burn them. Remove from oven, cool and roughly
    chop.

Cook the Potatoes:
  1. Peel, cube and wash sweet potatoes. Add the cubed potatoes
    to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil
    for about 15 minutes, when pierced with a fork, the potatoes should be tender.
  2. Drain cooked sweet potatoes, mash and set aside to cool off
    a bit.

Cinnamon Filling:
  1. While the potatoes are cooking, in a small bowl, using a
    fork mix together the softened butter, flour, sugar and cinnamon until soft
    crumbs form. Set aside.
  2. Pecan Topping:
  3. Combine all the ingredients from the “Pecan
    Topping” section except marshmallows. Stir and set aside.

Sweet Potato Layer:
  1. Combined the slightly cooled mashed potatoes with the
    ingredients from “For the Potatoes” section: brown sugar, melted
    butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla,
    cinnamon and nutmeg. Stir to combine until smooth.
  2. Assembling the Casserole:
  3. Add half of the mashed sweet potatoes mix to the prepared
    pan, distribute evenly and smooth the top with a spatula.
  4. Sprinkle half of the Cinnamon Filling mixture on top of the
    mashed potatoes.
  5. Add the remaining sweet mashed potato filling, distribute
    evenly and smooth the top with a spatula.
  6. Sprinkle the Pecan Filling mixture on top of the mashed
    potatoes.
  7. Sprinkle the mini marshmallows if using.
  8. Sprinkle the remaining Cinnamon Filling mixture on top.

Bake:
  1. Bake for 30 minutes, until the filling is hot and the
    topping has browned.
  2. If the marshmallow start to brown too quickly, spray some
    foil with baking spray and cover the casserole, greased side down, careful to
    not touch the toppings.
  3. Serve warm.



This article and recipe adapted from this site

Awesome orange Creme Brûlée Cups



INGREDIENTS

  • 2 oranges

Cream filling:

  • 100 grams cream cheese
  • 100 milliliters heavy cream
  • 20 grams granulated sugar
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • 2 grams gelatin
  • 2 tablespoons hot water


Orange jam:

  • 2 oranges
  • 1 teaspoon lemon juice
  • 2 tablespoons granulated sugar
  • Topping:
  • 2 tablespoons granulated sugar
  • Mint


INSTRUCTIONS


  1. Combine gelatin and hot water together and let it sit until
    gelatin has bloomed.
  2. Cut off the top and bottom of the oranges and cut in half.
  3. Cut around the edges of the orange to release flesh. Scoop
    flesh out with a spoon. Place the ends of the orange into the orange cups.
  4. In a saucepan, combine orange flesh, lemon juice and granulated
    sugar and bring to a boil.
  5. Pour mixture into a blender. Add in all ingredients for the
    cream filling and blend until smooth.
  6. Pour mixture into orange cups and refrigerate for at least 3
    hours.
  7. Sprinkle sugar on top and caramelize by heating with a torch
    until sugar is melted and light golden brown.
  8. Garnish with mint and serve.

This article and recipe adapted from this site

New Strawberry Pretzel Salad Parfaits

Ingredients
  • 12-14 fresh strawberries, washed with tops cut off, and diced
  • 2 tsp Dixie Crystal’s granulated sugar
  • 1 1/2 cups mini pretzels
  • 2 tbsp butter, melted
  • scant 1/8 tsp cinnamon
  • 1 cup heavy whipping cream
  • 2 tbsp Dixie Crystal’s light brown sugar
  • 1/8 tsp Adam’s Extract vanilla extract
  • 1/8 tsp Adam’s Extract imitation strawberry extract

Instructions
  1. Add the strawberries to a bowl. Sprinkle the sugar over top, stirring to coat. Refrigerate the strawberries for 30 minutes. Don’t skip this step, the sugar helps them release their natural sugar and juices.
  2. Pulse the pretzels in a food processor, just until broken into small pieces- but NOT pulverized. We want some crunch and that means some chunks. Add the melted butter and cinnamon, pulsing another time or two- just until evenly combined.
  3. In the bowl of a stand mixer, whip the cream just until stiff peaks have formed. Don’t over mix, or you’ll end up with butter instead. Using a whisk, stir in the brown sugar and extracts until evenly combined.
  4. In your cups, add a layer of the cream mixture, strawberries, then pretzels. Repeat. Top each cup off with a bit of whipped cream, and a slice of strawberry and a pretzel. Serve immediately.

Notes
The strawberries and the cream mixture can both be prepared several hours ahead of time, then sealed, and refrigerated until ready to use. Do not prepare the parfaits and then refrigerate or it will get soggy. 

Base Recipe adapted from site

New Best Caprese Chicken Recipe

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. balsamic vinegar
  • 2 cloves garlic, minced
  • 1 pt. grape tomatoes, halved
  • 2 tbsp. freshly torn basil
  • 4 slices mozzarella

DIRECTIONS

  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
  2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
  3. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
  4. Spoon tomatoes over chicken and serve.

This article and recipe adapted from this site

Awesome Cotton Candy Poke Cake

INGREDIENTS

  • 1 box white cake mix (or your favorite white cake recipe)
  • 1/4 tsp cotton candy flavoring (can use up to 1/2 tsp if you
    want more flavor)
  • 2 boxes white chocolate instant pudding mix (or vanilla
    instant pudding mix)
  • 3 cups milk
  • 1 large container cool whip
  • 1 package cotton candy
  • food coloring


INSTRUCTIONS

  1. Prepare your cake batter according to the directions on the
    box or in your recipe.
  2. Add in 1/4 to 1/2 teaspoon of cotton candy flavoring and
    mix.
  3. Pour into a greased or sprayed 13 x 9 inch pan and bake
    according to the box or your recipe.
  4. Let cool on a rack for only 5 -10 minutes.
  5. Poke holes in the cake with the back of a wooden spoon.
  6. Mix two small boxes of instant pudding mix and 3 cups of
    milk.
  7. Add in the food coloring. You can use the colors of your
    choice. Just mix only enough to marble the pudding. Work fast here because you
    don’t want the pudding to thicken up on you before you’re able to pour it over
    your cake.
  8. Quickly pour the pudding mixture over the top. Spread
    evenly.
  9. Let chill in the fridge for about an hour, then cover with
    cool whip.
  10. Right before serving, top your cake with cotton candy.



Read Full Recipe >>>> Click Here

Awesome Keto Crack Chicken



INGREDIENTS

  • 1/2 c. low-sodium chicken broth
  • 1 tbsp. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. dried chives
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 (8-oz.) blocks cream cheese, cubed
  • 2 1/4 c. shredded cheddar, divided
  • 8 slices cooked bacon, crumbled
  • Chopped chives, for serving 

DIRECTIONS

  1. Pour chicken broth into a 4-quart slow cooker and stir in
    dried parsley, dill, chives, onion powder, and garlic powder. Add half the
    chicken and season with salt and pepper. Repeat with remaining half of chicken.
    Stir to coat chicken and set on low for 6 hours or high for 2 hours.
  2. Using two forks, shred chicken in the slow cooker. Stir in
    cream cheese and 2 cups cheddar until melted.
  3. Top with remaining 1/4 cup cheddar, bacon, and chives before
    serving.

Read Full Recipe —> Click Here

Best Of the Ultimate Cinnamon Rolls



INGREDIENTS


FOR THE TANGZHONG (FLOUR PASTE):

  •  5 tablespoons (71g)
    water
  •  5 tablespoons (71g)
    whole milk
  •  3 tablespoons + 1
    teaspoon (28g) flour*

FOR THE DOUGH:

  •  all of the tangzhong
    (above)
  •  6 tablespoons (85g)
    unsalted butter, melted
  •  3/4 cup (170g) whole
    milk, cold or cool room temperature
  •  2 large eggs
  •  4 cups + 2
    tablespoons (496g) flour*
  •  3 tablespoons plus 1
    teaspoon (21g) powdered milk (dry milk powder)
  •  1 tablespoon (9g)
    instant yeast
  •  1/4 cup (50g)
    granulated sugar
  •  1 3/4 teaspoons salt

FOR THE FILLING:

  •  1/2 cup (114g)
    unsalted butter, very soft; partially melted
  •  1 1/4 cups (250g)
    soft light brown sugar, packed
  •  2 tablespoons (14g)
    cornstarch
  •  2 1/2 tablespoons
    (13g) ground cinnamon
  •  1/2 teaspoon fine
    salt

FOR THE FROSTING:

  •  1/4 cup (57g)
    unsalted butter, softened to room temperature
  •  2 oz (57g) cream
    cheese, softened to room temperature
  •  1 cup (114g) powdered
    sugar
  •  1 tablespoon milk
  •  1 teaspoon fresh
    lemon juice
  •  1/2 teaspoon vanilla
    extract (or 1 teaspoon imitation vanilla flavoring)
  •  Pinch of salt

INSTRUCTIONS


TO MAKE THE TANGZHONG (FLOUR PASTE):

  1. Combine the tangzhong ingredients; the water, milk and flour
    in a medium saucepan, and whisk together until no lumps remain.
  2. Place the saucepan over medium heat, and cook, whisking
    constantly, until the mixture thickens to a smooth, pudding-like consistency; 2
    to 3 minutes. Remove saucepan from heat.

TO MAKE THE DOUGH:

  1. To the saucepan with the tangzhong (flour paste), whisk in
    the melted butter and milk until very smooth. Add in the eggs and whisk until
    fully incorporated. The liquid ingredients will cool off the hot tangzhong and
    the mixture should now feel lukewarm.
  2. In the bowl of a stand mixer (or a large bowl if kneading by
    hand) whisk together the flour, powdered milk, and yeast to combine. Pour in
    the flour paste/milk mixture.
  3. Fit the stand mixer with the dough hook and mix on low speed
    until all the flour is moistened and a shaggy dough comes together; 1 to 2
    minutes. Let the dough rest, covered, for 20 minutes; this will give the flour
    a chance to absorb the liquid, making it easier to knead.
  4. After the 20 minutes, add the sugar and salt and mix on
    medium-low speed until a smooth, elastic and slightly sticky dough forms; about
    10 minutes. The dough will be very sticky when mixing begins, but resist the
    urge to add more flour; the dough will absorb the excess moisture and come
    together nicely as the mixing progresses. After the 10 minutes of kneading, the
    dough should feel slightly sticky but not messy and should easily come together
    in a taut ball when handled with lightly oiled hands.
  5. Using lightly oiled hands, shape the dough into a ball, and
    transfer to a lightly greased large bowl. Cover tightly with plastic wrap and
    allow to rise in a warm place, until almost doubled in volume, about 1 hour.
    Alternatively, you can let it rise slowly in the fridge overnight; my personal
    favorite method, as a cold dough is so much easier to work with. Meanwhile,
    prepare the filling.

TO MAKE THE FILLING:

  1. In a medium bowl, whisk together the brown sugar,
    cornstarch, cinnamon and salt until well combined, Cover with plastic wrap and
    set aside until ready to use.

TO MAKE THE ROLLS:

  1. Gently deflate the risen dough, then turn out onto a pastry
    mat or very lightly floured counter. Pat, stretch and roll out the dough to
    form 16X18-inch rectangle with long edge nearest you.
  2. Evenly spread the partially melted butter all over the
    surface of the dough, then sprinkle the brown sugar filling over the butter,
    leaving 1-inch border along top edge; smooth the filling into an even layer
    with your hand, then gently press mixture into dough to adhere.
  3. Starting with long edge nearest you, roll the dough into a
    cylinder. Pinch the seam to seal the dough shut and roll cylinder seam side
    down. Mark gently with a knife to create 12 equal portions. For the cleanest
    cut, slice by holding a strand of dental floss underneath the cylinder, and
    cross ends of the floss over each other and pull. Slice cylinder into 12
    portions (about 2 inches each) and transfer to a 15X13-inch rimmed baking sheet
    or 13X9-inch baking pan, that’s been greased with cooking spray.
  4. Cover the pan loosely with plastic wrap and allow the rolls
    to rise until puffy and the rolls are touching one another; 40 to 50 minutes .
    In the last 15 minutes of rising, adjust oven rack to medium position and
    preheat the oven to 350°F/180°C. Meanwhile, prepare the frosting.

TO MAKE THE FROSTING:

  1. In a medium bowl (or food processor), using an electric
    mixer, beat together the butter and cream cheese until very smooth and creamy;
    about 2 minutes.
  2. With the mixer running, gradually add in the powdered sugar.
    Continue beating, until the sugar is fully incorporated and the mixture is
    light and fluffy; about 2 more minutes.
  3. Add in the milk, lemon juice, vanilla and salt, and beat
    until well combined. Cover until needed.

TO BAKE THE ROLLS:

  1. Remove the plastic wrap from over the risen rolls and bake
    in the preheated oven for 20 to 25 minutes, tenting with aluminum foil halfway
    through baking to avoid over browning. The rolls are done when the center of
    the dough registers around 190F on an instant read thermometer, or when a
    toothpick inserted in the center of the roll, should go in and out smoothly,
    meet no resistance and come out clean..
  2. Remove the rolls from the oven, and immediately spread the
    tops with the frosting; it’ll partially melt into the rolls. Serve warm. Store
    completely cooled rolls in an airtight container for a couple of days at room
    temperature.

Read Full Recipe —> Click Here

Fresh Keto Pumpkin Muffins with A Cream Cheese Swirl

Ingredients
For the Muffins:
  • 5 eggs
  • 1/2 cup coconut oil melted or use liquid coconut oil
  • 2 tablespoons butter
  • 1 cup pumpkin puree
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1 1/2 cup Lakanto Monkfruit Powdered
  • 1 1/2 tsp vanilla
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

For the Filling:
  • 3 oz cream cheese room temperature
  • 1 tablespoon heavy whipping cream
  • 1 1/2 tablespoon Lakanto Monkfruit Powdered
  • 1/2 teaspoon vanilla extract

Instructions
  1. Melt coconut oil and butter. ( I have started using liquid
    coconut oil for baking). 
  2. Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and
    pumpkin pie spice until combined.
  3. Add coconut oil and butter to the mixture and mix
    well. 
  4. Add coconut
    flour, salt, and baking powder to other ingredients then mix thoroughly and
    set aside. 
  5. In a small bowl, combine the ingredients for the filling and
    stir until combined.
  6. Fill greased muffin tins with batter. (I would suggest using
    a silicone muffin pan or parchment paper muffin liners as
    keto baking items tend to stick.)
  7. Spoon approx 1/2 teaspoon cream cheese filling mixture on
    top. With a toothpick, swirl the cream cheese mixture into the batter.
  8. Bake in a 350-degree oven for 18-22 minutes or until a knife
    inserted comes out clean. My muffins were perfect at 20 minutes but every oven
    cooks differently. 

Notes
  • The sugar alcohols in the Lakanto Monkfruit are not included
    in the nutritional information since most subtract to get net carbs. 
  • The nutritional info is based on the ingredients I used in
    my kitchen. I would encourage you to calculate your own based on the
    ingredients you use. 

Base Recipe adapted from this SITE

Luxury Instant Pot Garlic Parmesan Chicken and Rice



Ingredients


  • 1.5 lbs chicken breast, boneless, skinless
  • 1 tbsp margarine
  • 2 1/2 cups water
  • 2 cups heavy cream
  • 10.5 oz cream of chicken condensed soup
  • 2 cups long grain white rice
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups Parmesan cheese, shredded
  • 2 tsp parsley flakes


Instructions


  1. Slice chicken breast into strips.
  2. Turn Instant Pot on to Saute Normal.
  3. Add margarine to the pot while it’s heating up.
  4. Add the chicken breast slices to the pot and cook until almost no pink remains.
  5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
  6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
  7. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
  8. Pressure Cook on High for 7 minutes.
  9. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
  10. Once the float valve is all the way down remove the lid.
  11. Add the shredded Parmesan and parsley flakes to the pot.
  12. Stir well until the cheese is all melted.
  13. Serve immediately.
  14. Enjoy!

This article and recipe adapted from this site

Fresh Easy Baked Korean Chicken Wings

Ingredients

Main

  • 1 kg chicken wings (2.2 pounds), drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
  • 1 cup milk (250ml)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional), to garnish
  • green onions (optional), chopped to garnish

Marinating sauce (mix these together in a bowl)

  • 1 Tbsp Korean chili flakes (Gochugaru)
  • 1 Tbsp Korean chili paste (Gochujang)
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp msg free oyster sauce
  • 1 Tbsp rice wine
  • 1 tsp minced garlic

Instructions

  1. Rinse the chicken in cold tap water and put it into a bowl. Add the milk, salt, black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
  2. Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively, you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
  3. Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
  4. Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
  5. Serve. (Optionally, garnish with some sesame seeds and/or green onion.)

This article and recipe adapted from this site

Unique How to Cook Boneless Skinless Chicken Thighs In the Oven



INGREDIENTS


For the chicken:

  • 1 pound boneless, skinless chicken thighs
  • Salt
  • Freshly ground black pepper
  • Olive oil

For the sauce (optional):

  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 4 cloves garlic, minced
  • Pinch red pepper flakes

EQUIPMENT

  • Bowls
  • Spoon
  • Whisk
  • 9-inch or 8-inch baking dish
  • Aluminum foil

INSTRUCTIONS

  1. Heat the oven and season the chicken. Arrange a rack in the
    middle of the oven and heat to 425°F. Place the chicken in a bowl and season
    with salt and pepper. The most basic seasoning that this meat really needs is
    salt and pepper. At this point, if I’m not adding another sauce, I drizzle a
    little bit of olive oil over the meat too, to help it brown well in the oven.
  2. Make a sauce (optional). Whisk all the sauce ingredients
    together in a medium bowl.
  3. Toss the chicken with the sauce. Pour the sauce over the chicken
    and toss to combine.
  4. Transfer the chicken to a baking dish. Place the chicken in
    a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just
    lay the chicken inside.
  5. Roast the chicken. Boneless, skinless thighs cook quickly.
    Roast until the chicken has an internal temperature of 165°F, about 20 minutes.
    If they are not ready, continue roasting and checking the temperature every 5
    minutes.
  6. Rest the chicken. Remove the baking dish from the oven,
    cover with aluminum foil, and let the chicken rest for 10 minutes. This will
    help it be more tender. Eat and enjoy!

Read Full Recipe >>>> Click Here

Elegant Chicken Biryani

INGREDIENTS

for chicken

1 tablespoonvegetable oil10 gramsgarlic (grated)10
gramsginger (grated)1serrano chili peppers (to taste, minced)5 gramsmint
(finely chopped)10 gramscilantro (finely chopped1 tablespoongaram masala1/2
teaspoonground cinnamon1 teaspoonsalt900 gramsbone-in skin-on chicken thighs

for rice

  • 6 cupswater2 1/2 teaspoonssalt5pods green cardamom
    (smashed)1 teaspooncumin seeds1bay leaf360 gramsbasmati rice (~2 cups)
  • for onions
  • 2 tablespoonghee2medium onions (sliced thin)

for Biryani

  • 1 cupreserved boiling liquid (from rice)1/2 teaspoonsaffron
    threadscilantro (for garnish)

STEPS

  1. To marinate the chicken for the biryani, combine the
    vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala,
    cinnamon and salt in a large bowl and stir together. Add the chicken pieces and
    toss together making sure the chicken is thoroughly coated in the marinade.
    Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer,
    add the ghee and onions and saute the onions until they are well caramelized
    (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
  3. Caramelized onions add a pleasant sweetness to contrast the
    spicy chicken in the Biryani.
  4. While the onions caramelize, prepare the rice by washing in
    a strainer under cold running water until the water runs clear.
  5. It’s important to wash your rice thouroughly to rid it of
    any excess starch so your Biryani turns out fluffy.
  6. To par-boil the rice, add the water, salt, cardamom, cumin
    and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes.
    Drain the rice, reserving 1 cup of the liquid.
  7. Parboiling the rice with spices not only ensures the rice is
    cooked through, it infuses your biryani with tons of flavor.
  8. In the pot you caramelized the onions in, add the chicken in
    a single layer, skin-side down. Fry until golden brown on one side (about 5
    minutes). Flip the chicken over and fry the other side until golden brown.
    Transfer the chicken back to the bowl you marinated it in.
  9. Browning the chicken for the Biryani brings out the flavors
    of the spices and aromatics in the marinade.
  10. To assemble the biryani, add the saffron to the rice and
    toss to distribute evenly. Add half the rice mixture to the bottom of the pot
    you browned the chicken in.
  11. Top the rice with the chicken in a single layer.
  12. The browned chicken gets layeed on the rice.
  13. Top the chicken with an even layer of caramelized onions.
  14. A layer of caramelized onions goes on top of the chicken for
    the Biryani.
  15. Finish putting together the Biryani by adding the rest of
    the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice.
    Cover the pot with a lid and put the pot on the stove over medium heat and set
    the timer for 20 minutes. When you can see steam escaping from under the lid,
    turn down the heat to low and continue cooking until the timer goes off and
    then turn off the heat.
  16. The Biryani is finished off with a layer of saffron rice.
  17. Without opening the lid, set the timer for another 10
    minutes to steam the biryani.
  18. Mix the Chicken Biryani together and then transfer to a
    serving platter. Garnish with fresh cilantro and serve.





This Recipe adapted from >>>> Click Here

Awesome French Onion Chicken

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

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

Recipe Notes
*Adapted from La Creme de La Crumb 

Base Recipe adapted from this SITE

Luxury Homemade Snickers Recipe

INGREDIENTS

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

INSTRUCTIONS

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



This article and recipe adapted from this site

New No Bake Mango Cheesecake



Ingredients


  • 1 1/2 lb ladyfingers

Mango Cheesecake

  • 16 oz cream cheese
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 3 large mangos, cubed, juices reserved


Jello Glaze

  • 1 cup mango juice
  • 1 oz gelatin powder, or agar agar
  • 1/2 cup boiling water
  • 1 tbsp rum, or triple sec, optional


Serving (Optional)

  • whipped cream
  • fresh mint sprigs
  • fresh berries


Instructions


Mango Cheesecake

  1. Peel and dice mangos, reserving leftover juices in a small
    bowl.
  2. In a medium bowl, beat cream cheese, cream and sugar
    together into a thick cheesecake pudding. Fold in mango chunks.
  3. Dip each ladyfinger quickly into the reserved juice, and
    place around the edge of the springform pan. Then line the bottom of the pan
    the same way.
  4. Pour mango mixture into springform pan, using a spatula to
    spread evenly until flat. Rap pan gently on work surface to flatten. Chill
    while making the finish.


Jello Glaze

  1.  

    Sprinkle gelatin on top of leftover juice, and wait one
    minute. Mix in boiling water and rum/triple sec, stirring slowly for one
    minute. Set aside 15 minutes to cool.

  2. Once gelatin mixture is at room temperature to lukewarm,
    slowly pour over the back of a spoon to cover the cheesecake mixture
    completely.
  3. Chill for one hour. Garnish with optional whipped cream,
    berries and mint. Serve and enjoy!

This article and recipe adapted from this site

New Best One-skillet Mediterranean Chicken

INGREDIENTS
  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Private Reserve extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 large lemon, juice of
  • 1/2 cup chicken broth
  • 1 cup finely chopped red onion
  • 1 1/2 cup small-diced tomatoes
  • 1/4 cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional

INSTRUCTIONS
  1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  3. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
  4. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

This article and recipe adapted from this site

Inspirational Baked Honey Bbq Chicken Bites



INGREDIENTS

  • 5 cups Corn flakes cereal Crushed
  • Salt To taste
  • Pepper To taste
  • 1/4 tsp Paprkia
  • 1/4 tsp Chili flakes Optional
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 Eggs Large
  • 1/2 cup Buttermilk
  • 2 pounds Chicken breasts Cut into small cubes
  • 1/2 cup All-purpose flour
  • 3/4 cup BBQ sauce
  • 1/4 cup Honey

INSTRUCTIONS

  1. In a mixing bowl, add cornflakes, salt, pepper, paprika,
    chili flakes (optional), garlic powder, onion powder and mix everything
    together. 
  2. In another bowl, add eggs and milk and whisk them together. 
  3. Dip each chicken piece in flour first. 
  4. Then, dip it in egg. 
  5. Then, cover it in crushed cornflakes mixture.
  6. Place these breaded chicken pieces on a cookie tray, lined
    with parchment paper. 
  7. Bake at 400 degrees for about 15 minutes. 
  8. While the chicken bites are baking, prepare the honey bbq
    sauce: In a small saucepan, add bbq sauce and honey and cook on medium heat
    until fully combined. 
  9. Place the baked chicken bites in a bowl, and pour this honey
    barbecue sauce all over them. Toss until fully coated. 
  10. Serve immediately and enjoy!

This Recipe adapted from >>>> Click Here

New Instant Pot Brown Sugar Garlic Chicken

INGREDIENTS

  • 1 1/2 – 2 lbs. bone-in skin-on chicken thighs
  • salt
  • ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 – 3/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 3 dashes cayenne pepper
  • 1/4 teaspoon salt or more to taste
  • 1 tablespoon chopped parsley

INSTRUCTIONS

  1. Season the chicken thighs with salt and ground black pepper
    on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As
    soon as the pot is fully heated and hot, add the olive oil. Pan sear the
    chicken thighs (skin side down first) until both sides turn nicely brown. You
    can also pan-sear the chicken in a skillet and then transfer them over to the
    Instant Pot.
  2. Add the minced garlic and saute until light brown. Add the
    chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover
    the pot and select Manual and set to High pressure for 8 minutes. 
  3. When it beeps, turn to Quick Release. When the valve drops,
    remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too
    watery. Add the chopped parsley and serve immediately.

NOTES

  • I used a 6-quart Instant Pot. If you don’t have an Instant
    Pot, you can make this recipe in a slow cooker, or on your stove top. If you
    use a slow cooker, Use high heat and cook for 3 hours. For stove top, just
    pan-fry the chicken and then add in all the ingredients of the sauce. Simmer on
    low heat and cook until the chicken meat is tender. 
  • I used organic chicken thighs, so they are very small. If
    you use regular chicken thighs, you can increase the pressure cooking time to
    10 minutes for tender meat.





This Recipe adapted from >>>> Click Here

Elegant Chocolate Malt Mousse Pie

INGREDIENTS

Oreo crust 
  • 400 grams (approximately 40) Oreo cookies
  • 115 grams (1/2 cup / 1 stick) unsalted butter

Chocolate malt mousse 
  • 150 grams (1 cup) good quality milk chocolate, broken into
    pieces
  • 100 grams (2/3 cup) good quality dark chocolate, broken into
    pieces
  • 480 ml (2 cups) thickened or heavy cream
  • 2 tablespoons malt powder
  • 50 grams (1/2 cup) Maltesers or chocolate malt balls, roughly
    chopped

Cream topping 
  • 240 ml (1 cup) thickened or heavy cream, whipped
  • Maltesers or chocolate malt balls, roughly chopped, to
    decorate

INSTRUCTIONS

  1. Add Oreo cookies (cream and all) to a food processor and
    blend until they resemble fine crumbs. Melt butter in the microwave and then
    pour over crushed Oreos and whiz again until the mixture resembles wet sand.
  2. Press Oreo crumbs into a 9 inch pie plate and press down
    gently using the back of a spoon to form an even layer. Pop in fridge.
  3.  Add milk chocolate
    and dark chocolate to a microwave safe bowl. Heat in the microwave, stirring
    every 30 seconds, until melted and smooth. Set aside to cool slightly.
  4. Use an electric mixer on medium speed to beat cream until
    whipped with stiff peaks. Gently fold cream into melted chocolate. Add malt
    powder and chopped Malt balls and fold until smooth.
  5. Pour chocolate mousse over Oreo base. Smooth top using a
    spatula and cover with plastic wrap. Refrigerate for at least 4 hours (or
    overnight) until set.
  6. To serve, use an electric mixer on medium speed to beat
    remaining cream until thick and whipped. Spread cream over top of mousse.
    Sprinkle with Malt balls.





Read Full Recipe —> Click Here

Luxury Gluten Free Cinnamon Roll Muffins



INGREDIENTS


Swirl/Filling

  • 4 tablespoons (48 g) vegetable shortening, melted and cooled 
  • 1/4 cup (55 g) packed light brown sugar 
  • 1 teaspoon ground cinnamon 

Muffins

  • 2 cups (280 g) basic gum-free gluten free flour blend (185
    grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca
    starch) 
  • 1/2 teaspoon xanthan gum (this must be added – the point is
    to use a much lower amount of xanthan gum than is in an all purpose gluten free
    flour blend)
  •  

    1 teaspoon baking powder 

  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 8 tablespoons (112 g) unsalted butter, at room temperature 
  • 3/4 cup (150 g) granulated sugar 
  • 3 eggs (180 g, out of shell) at room temperature, beaten 
  • 2 teaspoons pure vanilla extract 
  • 2/3 cup (158 ml) low-fat buttermilk, at room temperature 

Glaze

  • 3/4 cup (86 g) confectioners’ sugar 
  • 1/8 teaspoon kosher salt 
  • 1 teaspoon unsalted butter, melted 
  • 1/2 to 1 1/2 teaspoons milk (any kind)

DIRECTIONS

  1. Preheat your oven to 350°F. Grease or line a standard 12-cup
    muffin tin, and set it aside. 
  2. First, place the swirl/filling ingredients in a small bowl,
    and mix to combine well. Set the bowl aside. 
  3. Make the muffin batter. In a medium-size bowl, place the
    flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to
    combine well. Set the dry ingredients aside. In the bowl of a stand mixer (or a
    large bowl with a handheld mixer), beat the butter on medium speed until light
    and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium
    speed until well-combined. Add the dry ingredients, alternating with the
    buttermilk, in 3 parts, beginning and ending with the dry ingredients. The
    batter will be thick but light and fluffy. 
  4. Place half of the cupcake batter in the prepared wells of
    the muffin tin, and top with half the filling. Swirl the filling around gently
    in the batter with the end of a long spoon or a toothpick or skewer. Top with
    the remaining cupcake batter, and then the remaining filling, and swirl again.
    Shake the tin back and forth until the batter is in an even layer in each
    muffin well. 
  5. Place in the center of the preheated oven and bake for 19
    minutes, or until a toothpick inserted in the center comes out clean. Do not
    over-bake. Remove the cupcakes from the oven and allow to cool in the tin for
    10 minutes before transferring to a wire rack to cool completely. 
  6. While the cupcakes are cooling, make the glaze. In a small
    bowl, whisk together the confectioners’ sugar and salt. Add the melted butter
    and 1/4 teaspoon of the milk, and mix to combine well. You should have a
    smooth, but very thick paste. Add more milk by the 1/4 teaspoon and mix well
    until you have a thick, but slowly pourable, glaze. Pour a bit of glaze over
    each cooled cupcake. Serve immediately. Store any leftovers in an airtight
    container at room temperature for 2 days, and then wrap tightly and freeze.

Read Full Recipe —> Click Here

Elegant Carrot Cake Cookies with Cream Cheese Frosting

INGREDIENTS
  •  1 cup Butter (Sweet Cream Salted)
  •  1 cup Granulated Sugar
  •  1/2 cup Brown Sugar
  •  2 Eggs
  •  1 teaspoon Vanilla
  •  3 cups All-Purpose Flour
  •  2 1/4 teaspoons Cinnamon
  •  1 teaspoon Baking Powder
  •  1 teaspoon Baking Soda
  •  1/2 teaspoon Salt
  •  2 cups grated or chopped raw Carrots
  •  The
    Best Cream Cheese Frosting
  •  1  cup chopped Pecans

INSTRUCTIONS
  1. Grate and chop 2 cups Raw Carrots
  2. In a large bowl, cream butter and sugars until light and
    fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking sold and salt and mix
    well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375 degree oven for 13-15 minutes or
    until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The
    Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.

Base Recipe adapted from this SITE

Awesome Crispy Cheddar Chicken



Ingredients


Chicken:

  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley


Sauce:

  • 1 10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter


Instructions


  1. Cut each chicken breast into 3 large chunks.
  2. In a small food processor grind up the ritz crackers.
  3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
  4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
  5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
  6. Sprinkle the dried parsley over the chicken.
  7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.not agitating it! It’s with great care a lot of nicer once individuals smile rather than whine.

This article and recipe adapted from this site

Luxury Best Instant Pot Honey Garlic Chicken Thighs Recipe

Ingredients

  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

  1. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
  2. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  3. Heat the Instant Pot in sauté mode.
  4. Add sesame oil to the pot.
  5. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
  6. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  7. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
  8. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  9. Cook in poultry mode for 20 minutes.
  10. Turn off the pot and allow it to release the pressure, about 5 minutes.
  11. Transfer chicken to a serving plate and spoon the sauce over the chicken.
  12. Garnish with toasted sesame seeds and green onions.
  13. Serve.

This article and recipe adapted from this site

Inspirational asian Chicken Noodle soup



Ingredients 
  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions , sliced (1 1/2 cups)
  • 4 garlic cloves , minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce , or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms , sliced
  • 1 (4.3 oz) package dry ramen, seasoning packets discarded
  • 1/2 cup chopped cilantro 

Instructions

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over
    medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic
    and ginger and saute 2 minutes longer, set aside.
  2. Cover chicken with plastic wrap and pound to an even
    thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a
    large pot over medium-high heat. 
  3. Season both sides of chicken lightly with salt and pepper,
    then add to pot and cook until browned on both sides, about 2 1/2 minutes per
    side. 
  4. Pour in chicken broth, soy sauce, mirin, rice vinegar,
    Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 
  5. Bring to a boil then reduce heat to medium-low, cover and
    simmer until chicken has cooked through (center should register 165 degrees on
    an instant read thermometer), about 5 – 7 minutes. 
  6. Remove chicken breasts from soup and transfer to a cutting
    board and let rest 5 minutes then cut into strips.  
  7. Meanwhile, stir in sugar, cabbage and mushrooms and return
    soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are
    tender. Stir in chicken. Serve warm sprinkled with cilantro.

Read Full Recipe >>>> Click Here

Lovely Lasagna Stuffed Chicken



INGREDIENTS

  • 3/4 c. ricotta
  • 1 1/4 c. shredded mozzarella, divided
  • 1/4 plus 2 tbsp. freshly grated Parmesan, divided
  • 1 large egg
  • 2 tbsp. freshly chopped basil, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts (about 1 3/4 lb.)
  • 1 1/2 c. marinara
  • 1/2 tsp. Italian seasoning
  • 1 tbsp. extra-virgin olive oil

DIRECTIONS

  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup
    mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2
    tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a
    9″-x-13″ baking dish. Season with salt and pepper. Sprinkle with
    Italian seasoning and drizzle with oil.
  4. Bake until chicken is almost cooked through, reaching an
    internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger
    breasts. Discard excess juices in pan.
  5. Change oven to broil and top chicken with remaining 1 cup
    marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan.
    Broil until cheese is golden and bubbly and chicken reaches an internal
    temperature of 165°, about 4 to 5 minutes more.
  6. Garnish with more basil before serving.

Read Full Recipe —> Click Here

Lovely Thai Chicken Satay with Peanut Sauce

Ingredients
  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5″ long (Note
    1)

MARINADE:
  • 600 g / 1.2lb chicken thighs , boneless skinless,
    cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note
    5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:
  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

  1. If cooking on a BBQ or over charcoal, soak skewers for 2
    hours in water.

THAI CHICKEN SATAY SKEWERS:
  1. Mix together the chicken and Marinade with 1/4 cup of
    coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers – I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high
    heat.
  4. Cook skewers in batches for 3 minutes on each side until
    golden.

THAI PEANUT SAUCE:
  1. Place remaining coconut milk and Peanut Sauce ingredients in
    a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then,
    for 5 minutes.
  3. Adjust consistency with water – it should be a pourable but
    thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.

SERVING:
  1. Pour some sauce into a bowl. Sprinkle with some peanuts –
    stir some through if you want.
  2. Pile satay skewers onto a platter, sprinkle with remaining
    peanuts, coriander and chilli.
  3. Serve with sauce on the side for dipping.

 Recipe Notes:
1. Skewers used for Asian chicken satay tend to be
shorter than Western skewers. I like them because they fit in skillets! Feel
free to make giant ones with longer skewers.
2. Chicken – can be substituted with breast or
tenderloin but thigh is best for juiciest chicken. Can also sub with beef or
pork – use a good, nicely marbled cut suitable for quick cooking.
3. Curry powder – any is fine here. I use Clives or
Keens.
4. Red curry paste – The best Thai red curry paste (in
my opinion) is Maesri which comes in small cans and also happens to be the
cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores.
But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red
curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar
into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce
(homemade doesn’t have the seasonings jar paste does).
5. Natural peanut butter is 100% peanuts and has a
stronger peanut flavour than commercial peanut butter which has sugar and other
additives. It is also thinner so less water is required to achieve the right
consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour
is not as good and sauce will be thicker. Do not be tempted to dilute with too
much water – it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with
1/2 cup or so coconut milk called for in the peanut sauce (helps make it super
smooth).
6. Dark soy sauce adds seasoning and deepens colour of
sauce. Can sub with light or all purpose soy sauce but sauce colour will be
lighter.
7. Cider vinegar can be subbed with plain white
vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute
but not 100% authentic.
8. Peanut Sauce – makes more than you will need,
probably only use 1/3.  Hard to make less, also this recipe uses a whole
can of coconut milk. Lasts 1 week in the fridge – or freeze.
Use leftover for:
  • Sauce for for rice, noodles, veggies (raw or steamed)
  • Make a simple Gado Gado with steam veg, hard boiled eggs and
    rice
  • Dip for prawn crackers and vegetables
  • As the dressing for this Chinese Chicken
    Salad, Satay Noodle
    Salad, Peanut
    Noodle Salad or Sesame Noodles

9. Nutrition is VERY overstated. It assumes all the
peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Base Recipe adapted from this SITE

Elegant the Best Chicken Salad Recipe



Ingredients

  • 3-4 Chicken Breasts
  • 2 C Chicken Broth
  • 3 C Water
  • 1 Green Onion
  • 4 TBSP Mayo
  • 3 TBSP Black Pepper
  • Salt to taste

Instructions

  1. In a large pot place the chicken broth, water and chicken
    breasts, cook.
  2. In a food processor (or you can totally chop) chop up the
    green onion and place in a large bowl.
  3. Once the chicken has boiled completely, remove and let
    drain. You want to reserve the water/chicken broth mixture so keep it on the
    stove!
  4. Cut the chicken breasts in half and place in the food
    processor and shred. Place in bowl with green onions.
  5. In the large bowl pour in mayo and mix with the chicken. Now
    the chicken salad will be a little dry. This is the time to scoop a TBSP at a
    time of the water mixture. This helps the chicken not be so dry 😉 I typically do 5-7 TBSP’s of water, but you may need
    more or less depending on how big the chicken breasts are.
  6. Mix in salt and pepper, chill and serve. There is A LOT of
    pepper in the crack chicken salad. If you don’t want so much pepper add less.





This article and recipe adapted from this site

Elegant Best Juicy Stove top Chicken Breasts Recipe

Ingredients

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

Instructions

  1. Warmth 1-1/2 tablespoons vegetable oil over medium-high warmth in a big skillet; use a 10-inch or 12-inch skillet.
  2. Pat dry the chicken breasts with paper towels.
  3. Drizzle only a little bit of oil over every hen breast, or spray with cooking oil, and rub it throughout.
  4. In a small mixing bowl mix salt, pepper, garlic powder, onion powder, basil, and paprika.
  5. Season either side of every hen breast with the ready seasoning; rub it throughout.
  6. Add 2 chicken breasts to the hot skillet.
  7. Cook dinner chicken breasts for five to 7 minutes with out moving them around.
  8. Flip each hen breasts over, add 1 tablespoon of butter to the skillet; swirl butter round and proceed to cook the chicken for 7 extra minutes, or till inner temperature reaches 165F. Cooking time will at all times depend upon the thickness of the hen breasts.
  9. Take away hen breasts from skillet; put aside and keep coated.
  10. Repeat the identical methodology with the remaining 2 hen breasts.
  11. When completed, switch hen to a slicing board; let relaxation for five minutes, then slice and serve.

This article and recipe adapted from this site

Luxury Easy 30-minute Homemade Chicken tortilla soup



INGREDIENTS:


Tortilla Strips 
  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

Soup 
  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small
    (about 1 medium onion)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced
    very small (the seeds are where the heat is concentrated; included or discard
    them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite
    diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (use storebought rotisserie
    chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 1/2 cups corn (I used frozen straight from the freezer,
    fresh may be substituted)
  • 1 tablespoon lime juice 
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be
    substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

DIRECTIONS:

  1. Tortilla Strips – Preheat oven to 375F, line a baking sheet
    with a Silpat or foil to save cleanup time, loosely scatter the tortilla
    strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss
    with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp
    and lightly golden brown; set aside. While strips bake, begin making the soup.
  2. Soup – To a large Dutch oven or stockpot, add 2 tablespoons
    olive oil and heat over medium-high heat to warm.
  3. Add the onion, jalapeno, and sauté for about 5 minutes, or
    until vegetables begin to soften. Stir intermittently.
  4. Add the garlic and sauté for 1 to 2 minutes. Stir
    intermittently.
  5. Add the chicken broth, tomatoes and juice, black beans,
    chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper,
    smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to
    boil gently for about 5 to 7 minutes. If at any point the overall liquid level
    looks low or you prefer your soup to have more broth, add 1 to 2 cups of water;
    you’ll adjust the salt and seasoning levels at the end.
  6. Add the cilantro and boil 1 minute.
  7. Taste soup and add salt to taste. This will vary based on
    how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are,
    and personal preference. Make any necessary seasoning adjustments (i.e. more
    salt, pepper, chili powder, cumin, cayenne, etc.).
  8. Ladle soup into bowls, top with tortilla strips to taste,
    optionally garnish with avocado, cheese and/or sour cream; serve immediately.
    Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up
    to 6 months. Extra tortilla strips will keep in airtight at room temp for up to
    5 days.



This Recipe adapted from >>>> Click Here

Unique the Best Chicken soup Youll Ever Eat

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh grated turmeric (or 1 teaspoon ground
    turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas (optional, but recommended)

Instructions

  1. Place a large dutch oven or pot over medium high heat and
    add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for
    a few minutes until onion becomes translucent. 
  2. Next add in grated ginger and grated turmeric. Saute for 30
    seconds to let the spices cook a bit, then add in chicken broth, chicken
    breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the
    chicken to be covered by the broth so make sure you stir them down to the
    bottom.
  4. Reduce heat to medium low and simmer uncovered for 20-25
    minutes or until chicken is fully cooked. 
  5. Once chicken is cooked, remove with a slotted spoon and
    transfer to a cutting board to shred with two forks. Add chicken back to pot
    then stir in frozen peas. If you find that you don’t have enough broth, feel
    free to add in another cup. Everyone likes their soup differently. Taste and
    adjust seasonings, if necessary. Enjoy.



This Recipe adapted from >>>> Click Here

Best Of No Bake Unicorn Poop Cheesecake

What You Need

  • 3-8 oz packages cream cheese
  • 3/4 cups white sugar
  • 3 cups cool whip
  • Pink orange, blue and purple gel food dye
  • 1 1/2 cups graham crumbs
  • 1/4 cup melted butter
  • 1/4 cup each Pink orange, blue and purple candy melts
  • 2 Tablespoons shortening or coconut oil
  • sprinkles

Instructions

  1. Line and grease a 6″ springform pan.
  2. Combine the graham crumbs and melted butter in a bowl.
  3. Press the graham crackers into the bottom of the prepared
    pan and set in the freezer for 10 minutes as you prepare the cheesecake
    filling.
  4. Combine the cream cheese and sugar until light fully
    combined. Add in the cool whip and mix until just combined.
  5. Separate the cream cheese mixture into 4 bowls and add pink
    dye to one, orange to one, blue to one, and purple to the last. Stir to
    combine.
  6. Remove the graham crust from the freezer and place large
    dollops of the filling all over the crust in a random pattern.
  7. Use an offset spatula or the back of a spoon to smoth the
    cheesecake down.
  8. Place in fridge and let set for at least 2 hours.
  9. Place the pink, orange, blue and purple candy melts in
    small, separate bowls with 1/2 Tablespoon shortening or coconut oil.
  10. Heat for 35 seconds, stir, and reheat as necessary until the
    candy melts are smooth.
  11. Let the candy melts cool as you carefully remove the
    cheesecake from your springform pan and smooth down the edges as needed with an
    offset spatula (run it under hot water to help).
  12. Drizzle the cooled candy melts all over the cheesecake and
    then sprinkle the unicorn sprinkles overtop while the candy melts are still
    wet.
  13. Let the candy melts dry, about 10 minutes, before serving.



Read Full Recipe —> Click Here

New Apple Pie Tacos

INGREDIENTS

  • 3 large flour tortillas
  • Vegetable oil, for frying
  • 1/2 c. cinnamon sugar
  • 2 tbsp. butter
  • 4 apples, peeled, cored, and chopped
  • 1/4 c. granulated sugar
  • 1/4 c. lightly packed brown sugar
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • Pinch kosher salt
  • Magnum Milk Chocolate Vanilla Ice Cream, for serving

DIRECTIONS

  1. Prep your work station: Pour cinnamon sugar into a shallow
    bowl. Beside it, place an upside-down muffin tin.
  2. Make shells: Using a 3 to 4″ cookie cutter, stamp out
    smaller circles from tortillas. In a large skillet over medium heat, heat about
    1” oil until shimmering. Working one a time, add a tortilla to the skillet and
    let sizzle for 30 seconds. Flip tortilla and use tongs to fold tortilla in half
    to create a taco shell. Cook on one side until golden, about 2 minutes,
    supporting the shell with tongs the whole time. Flip and cook until golden on
    other side, about 2 minutes more.
  3. Immediately toss shell in cinnamon sugar then place in
    between inverted cups of muffin tin. Repeat with remaining tortillas.
  4. Make apple filling: In a large skillet over medium heat,
    melt butter. Stir in apples, sugars, lemon juice, cinnamon, and salt. Cook,
    stirring often, until apples have softened and mixture is jammy, about 10
    minutes. Let cool slightly.
  5. Spoon mixture into each cinnamon sugar shell. Top with a
    small scoop of Magnum Milk Chocolate Vanilla Ice Cream and serve immediately.



This article and recipe adapted from this site

Awesome Best-ever Chicken Salad



Ingredients

  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts
    work well) (You’ll need about 4 cups)
  • 2 tbsp olive oil
  • 1 cup seedless grapes, halved (red and green varieties are
    great)
  • 1 cup almonds, thinly sliced
  • 2 celery ribs, chopped
  • 3 scallions, thinly sliced (white and green parts)
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt (start with 1/2 teaspoon, then add more,
    to taste)
  • Freshly ground pepper

Instructions

  1. Pre-heat oven to 350°F
  2. Rub the olive oil all over the chicken pieces and sprinkle
    with salt and pepper.
  3. Bake for 45 to 55 minutes, or until internal temp reaches
    165°F using an instant-read thermometer.
  4. Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the
    bones and roughly chop.
  5. In a large bowl, mix together the chicken, grapes, almonds,
    celery, scallions, dll, & parsley.
  6. In a small-medium bowl, mix together the mayonnaise, lemon,
    mustard, salt and pepper.
  7. Add the mayo/mustard mixture to the chicken mixture and
    gently stir until well mixed.
  8. Cover with plastic wrap and refrigerate for at least an
    hour. 
  9. Serve on a bed of greens with sliced tomatoes and
    avocado.  Or, serve on bread with green
    leaf lettuce.  Add more toppings to your
    taste!







This article and recipe adapted from this site

Elegant Silly Animal toast

Ingredients
  • nut butters
  • cream cheese
  • Nutella
  • Fruit
  • Raisins
  • fun

Instructions
  1. Spread toast with peanut butter, almond butter, Nutella or cream cheese and use fruit and other creative food items to make silly faces. You kind of have to be a genius to figure it out, but I’m sure you could come up with something decent. 

Recipe Notes
These adorable animal faces are also perfect for rice cakes or pancakes, but probably not cake. 

Base Recipe adapted from site

Inspirational Easy Spicy Thai Chicken and Quinoa

INGREDIENTS

for the spicy thai sauce:

  • 1/2 cup Thai style chili sauce (see notes)
  • 1/2 cup water or chicken broth
  • 1/4 cup Wholesome!® Organic Blue Agave
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons Wholesome!® Organic Light Brown Sugar
  • 1 clove garlic, minced

for the chicken:

  • 2 lbs. boneless skinless chicken thighs
  • 2 cups uncooked quinoa
  • chopped peanuts, cilantro, and chili flakes for topping

INSTRUCTIONS

  1. Sauce: Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
  2. Quinoa: Cook according to package directions.
  3. Chicken: Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
  4. Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.

This article and recipe adapted from this site

Inspirational the Best Chicken Ever



INGREDIENTS

  • 4 boneless, skinless chicken breats
  • 1 packet ranch dressing mix
  • ¾             Cups
    Panko bread crumbs
  • ¾             Cups
    Parmesan cheese 
  • ½             Cups
    Melted smart balance spread 
  • Or your choice of butter product
  • 1 Greased baking dish( or 2)
  • 2 medium bowls

  1. Supplies. In a medium bowl, mix ranch packet, bread crumbs
    & Parmesan cheese. Set aside.Supplies. In a medium bowl, mix ranch packet,
    bread crumbs & Parmesan cheese. Set aside.
  2. Boneless, skinless chicken breasts.Boneless, skinless
    chicken breasts.
  3. Preheat oven to 350.Preheat oven to 350.
  4. Clean & rinse chicken. Cut each piece in half, the long
    way.Clean & rinse chicken. Cut each piece in half, the long way.
  5. Use a paper towel to pat chicken dry.Use a paper towel to
    pat chicken dry.
  6. Melt smart balance spread ( or butter) in medium microwave
    bowl.Melt smart balance spread ( or butter) in medium microwave bowl.
  7. Dip each piece of chicken into melted butter. Cover both
    sides.Dip each piece of chicken into melted butter. Cover both sides.
  8. Then press each side of the chicken into the breading
    mix.Then press each side of the chicken into the breading mix.
  9. Place in greased baking pan. Do this for each piece. I lined
    my baking dish with foil, which I sprayed with Pam to keep the chicken from
    sticking. And for easy clean up! Place
    in greased baking pan. Do this for each piece. I lined my baking dish with foil,
    which I sprayed with Pam to keep the chicken from sticking. And for easy clean
    up! 
  10. I had lots of mix left over so I sprinkled the rest all over
    the top of the chicken. I also melted a little more smart balance &
    drizzled it over each piece.I had lots of mix left over so I sprinkled the rest
    all over the top of the chicken. I also melted a little more smart balance
    & drizzled it over each piece.
  11. Now kick your feet up ( or clean up the mess you made) &
    let the chicken cook for 45 minutes. WARNING: the kitchen is starting to smell
    real good!!!
  12. The finished dish! I was so excited to taste this best
    chicken ever that you can see where I cut  
    a piece in the bottom left hand corner!!The finished dish! I was so
    excited to taste this best chicken ever that you can see where I cut a piece in
    the bottom left hand corner!!
  13. Folks, I would not lie to my fellow snapguiders… This
    chicken is AWESOME! It turned out juicy and oh so FLAVORFUL! With such few
    ingredients. I forced myself to stop at 2 pieces. This is now a fave!
  14. Thanks for watching. Let me know if you try it & what
    you think about it!



This Recipe adapted from >>>> Click Here

Elegant No Bake Cookie Dough Bars



INGREDIENTS

  • ½ cup brown sugar
  • 1 stick of butter (8 tbls), softened
  • 1 cup flour
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips
  • Sprinkles

TOPPING INGREDIENTS:

  1. 1 bag white chocolate candy melts
  2. ½ cup heavy cream
  3. Gel food coloring


INSTRUCTIONS

  1. Combine brown sugar and softened butter in a large bowl with
    a hand mixer until evenly blended. Add in flour, condensed milk, and vanilla
    extract. Blend on med-high until you have a thick dough. Fold in chocolate
    chips and sprinkles with a spoon or spatula.
  2. Line a square baking pan with parchment paper, then spread
    dough out evenly in your pan. Make sure to press firmly all around the surface
    to get one uniformed layer. Chill in the refrigerator for 1 hour.
  3. While dough is chilling, make your topping by combining
    white chocolate chips and heavy cream in a saucepan over low-medium heat. Stir
    frequently until melted and creamy. Add a drop of gel food coloring.
  4. Take the dough from the refrigerator and pour your topping
    layer over the surface. Add sprinkles to the top. Return to chill for another
    hour, then cut and serve.



Read Full Recipe —> Click Here

Lovely Chicken Ranch Pasta Bake



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

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

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

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

Base Recipe adapted from this SITE

Awesome Old Fashioned Easy Apple Crisp

  • 6 golden delicious apples, peeled and chopped (other
    varieties can be used, can also be sliced)
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into small cubes
  • pinch of kosher salt

INSTRUCTIONS

  1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with
    non-stick cooking spray.  Set aside.
  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4
    tsp of the cinnamon and lemon juice. 
    Stir to combine, then transfer to prepared baking dish.
  3. In a separate
    mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon,
    salt, and diced cold butter).  Use a
    pastry cutter to cut the butter into the oat mixture, using a slight downward
    twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even
    your hands to cut butter into the mixture.
  4. Spread topping over apples in baking
    dish, and gently pat to even it out. 
    Bake 40-50 minutes, until golden brown and bubbly.
  5. Serve warm and enjoy!

This article and recipe adapted from this site

Elegant Cream Cheese Chicken Taquitos



INGREDIENTS


  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • ⅓ cup water
  • 1 to 1 ½ cups shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas
  • optional: cilantro, salsa, sour cream, or other toppings as desired


INSTRUCTIONS


  1. Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
  2. Cover and cook on low 8 hours or high for 4 hours.
  3. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
  4. Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
  5. Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
  6. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
  7. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

This article and recipe adapted from this site

Fresh Most Amazing One Pot Greek Chicken & Lemon Rice

Ingredients

CHICKEN AND MARINADE

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
  • 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

RICE

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup / 180g long grain rice (Note 6 for other rice)
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper

GARNISH

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

TO COOK

  1. Preheat oven to 180C/350F.
  2. Remove chicken from marinade, but reserve the Marinade.
  3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
  4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
  6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

This article and recipe adapted from this site

Unique Easy orange Chicken



Ingredients

  • 1 cup bbq sauce
  • 1 cup sweet orange marmalade
  • 2 tbsp soy sauce
  • 3 chicken breast (boneless and skinless)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 6 tbsp olive oil

Instructions 
  1. In a small saucepan start your orange chicken sauce. Add BBQ
    sauce, orange marmalade, and soy sauce. Whisk together and allow to cook on a
    simmer. While your sauce simmers get your chicken started. 
  2. Dice chicken breast into bite-size pieces. Heat a large skillet
    on medium heat and add oil. Whisk egg together in place in a bowl. Wash chicken
    pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. 
  3. Allow chicken to cook for 3-4 minutes before turning over.
    Turn and cook until both sides are crispy.
  4. Add chicken to a large mixing bowl and pour orange sauce
    over cooked chicken. Use tongs to toss and coat the chicken.
  5. I served mine with rice

Read Full Recipe >>>> Click Here

Fresh 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.





Read Full Recipe >>>> Click Here

Best Of Vegan Peanut butter Chocolate Cheesecake



Ingredients


Crust:

  • ½ cup raw pecans
  • ½ cup dates pitted (don’t forget to remove the pits)!!
  • 1 ½ TBS unsweetened cocoa powder
  • 2 TBS unsweetened, shredded coconut
  • 1 TBS honey or pure maple syrup
  • ¼ tsp sea salt

Filling

  • 1 cup roasted, unsalted cashews soaked for at least 1 hour
  • 6 TBS pure maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup unsweetened chocolate or semi-sweet chocolate chips,
    melted
  • ¼ cup creamy peanut butter
  • ½ cup coconut cream
  • 1 tsp pure vanilla extract
  • 2 TBS unsweetened cocoa powder
  • ¼ tsp sea salt

Chocolate peanut butter topping:

  • ¼ cup semi-sweet chocolate chips
  • 2 TBS creamy peanut butter

Instructions

  1. First, soak 1 cup of cashews in enough boiling water to
    cover them for at least 1 hour. After 1 hour rinse and drain and proceed with
    the recipe.

Crust:

  1. Line a 6” round cake pan (deep) with parchment paper. Set
    aside.
  2. Put dates and pecans in the container of a Vitamix blender
    or a food processor fitted with the “S” blade. Process until mixture is
    resembles a coarse meal and is uniform throughout.
  3. Add the rest of the to the blender/food processor and
    blend/process until the mixture just starts to clump together. (Do not over
    process here or the bites will become oily)!
  4. Pour the mixture into the prepared pan and press it evenly
    into the bottom of the pan.
  5. Put the pan with the crust in it in the refrigerator while
    you make the filling.

Filling:

  1. In a microwave safe dish or in a small pan over medium-low
    heat melt together the peanut butter, chocolate, maple syrup and coconut oil
    until smooth. Set aside.
  2. Place the soaked, rinsed and drained cashews and the coconut
    cream into the container of your Vitamix blender. Blend until smooth.
  3. Add the melted chocolate, peanut butter & coconut oil
    mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend
    for 30-60 seconds or until silky smooth. You may need to stop, scrape down the
    sides and continue blending.
  4. Pour the filling into the prepared pan and evenly spread it
    over the crust.
  5. Place the pan back in the refrigerator until it sets up and
    becomes solid (about 1-2 hours).

Topping:

  1. Melt ¼ cup chopped semisweet chocolate or chocolate chips
    with 2 TBS peanut butter and stir until smooth. Evenly spread over firm
    filling. Return to fridge to set.
  2. To serve, remove from fridge and let sit at room temperature
    for 20 minutes. This tastes the best when it’s not straight out of the fridge
    and has a little time to sit at room temperature!

Read Full Recipe —> Click Here

Unique Baked Bang Bang Chicken



INGREDIENTS

  • 1/2 cup light mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 chicken breasts , boneless skinless
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Vegetable oil spray

INSTRUCTIONS
  1. Mix the mayonnaise, Sriracha, sugar and vinegar in a small
    bowl and set aside.
  2. Whisk the eggs, salt and pepper in a shallow bowl.
  3. Cut the chicken breasts into 1” chunks.
  4. Place the flour into a shallow bowl.
  5. Mix the breadcrumbs, onion powder and garlic powder together
    in a shallow bowl.
  6. Preheat the oven to 375 degrees.
  7. Coat the chicken with the flour, then dredge in the egg
    mixture, then into the panko mixture and add to a large baking sheet.
  8. Spray with vegetable oil spray for 2 seconds.
  9. Bake for 22-25 minutes or until golden brown.
  10. While still hot, toss with the sriracha mayonnaise mixture.

This article and recipe adapted from this site

Unique Crock-pot Chicken and Dumplings



INGREDIENTS

  • 1 onion, chopped
  • 1 1/4 lb. boneless skinless chicken breasts
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 (10.5-oz.) cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

  1. Scatter onion in the bottom of a large slow cooker then top
    with chicken. Season with oregano, salt, and pepper.
  2. Pour over soup and broth then add thyme and bay leaf. Cover
    and cook on high until the chicken is cooked through, about 3 hours.
  3. Discard thyme and bay leaf, then shred chicken with two
    forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small
    pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the
    top. Cook on high until vegetables are tender and biscuits are cooked through,
    about 1 hour more.







This article and recipe adapted from this site

Elegant Cinnamon Apple Quinoa Breakfast

Ingredients
  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 2 large apples
  • 2 teaspoons cinnamon
  • Honey

Instructions
  1. Peel and core both apples. Chop them into bite-sized pieces.
  2. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 – 25 minutes. The apples will be soft and the quinoa will have absorbed the water.
  3. Stir in cinnamon and transfer mixture to two bowls.
  4. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!

Base Recipe adapted from site

Elegant Clean Eating Chicken Enchiladas



Ingredients

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 6 chicken thigh fillets skinned and cut into strips
  • 2 cloves garlic finely chopped
  • 1 tbsp cumin
  • ½ tsp Oregano Dried herb
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp apple cider vinegar
  • 300 ml tomato puree Or Passata
  • 1 cup chicken stock 250ml
  • 1 can black beans drained and rinsed
  • ½ cup corn frozen or fresh
  • 8 tortilla Wholegrain
  • ½ cup Sour Cream
  • ½ cup Cheese grated

Instructions

  1. Preheat Oven to 180’C / 350’F. Prep a large baking tray by
    rubbing a little olive oil on the base (you can use parchment paper to  make clean up easier).
  2. Heat up a large pot on the stove top. Add olive oil and
    diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt
    and pepper. Fry until juices have evaporated and chicken starts to brown.
  3. Add cumin, oregano, smoked paprika, garlic. Fry for around
    one minutes, stiring to coat chicken evenly with spices.
  4. Pour in stock, tomato puree, beans and corn. Cover pot and
    allow to simmer on medium for 10-15 minutes until chicken is tender and sauce
    has thickened slightly. Remove from heat. Use a colander to drain the sauce
    from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE
    AWAY.
  5. Soften your tortillas by wrapping in foil and heating in the
    oven for a couple minutes. This makes them easier to work with.
  6. Spread a teaspoon sour cream on each tortilla and spoon
    chicken and bean filling on top along the center. Roll up your tortilla and
    place seam side down in your baking tray. Repeat until all 8 tortillas are
    done.
  7. Spoon strained enchilada sauce over the rolled tortillas and
    top with grated cheese.
  8. Bake in the oven for 25 minutes until golden and serve.

This Recipe adapted from >>>> Click Here

New Crock Pot Chicken Alfredo Casserole Recipe

Ingredients

  • 3 boneless skinless chicken breasts (cooked and shredded)
  • (2) 15 oz Jars of Alfredo sauce (I really like Bertoli
    brand)
  • 1 cup water
  • 1 Tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 oz penne uncooked
  • 3 cups Mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese
  • chopped parsley (optional)

Instructions

  1. In a mixing bowl, combine the Alfredo sauce, water, salt,
    pepper, and minced garlic.
  2. Stir in the uncooked penne pasta until evenly coated. 
  3. Spray a 6 quart crock pot with non stick spray.
  4. Place half the penne and alfredo mixture in the bottom of
    the crock pot.
  5. Place half the chicken on top.
  6. Top with 1 cup of Mozzarella cheese and an 1/8 cup of
    parmesan cheese.
  7. Layer the remaining penne mixture, then the remaining
    chicken, another cup of mozzarella cheese, and the parmesan cheese.
  8. Place the lid on top and cook on low for 2 1/2 to 3 hours.
  9. Remove the lid and top with another cup of mozzarella
    cheese.
  10. After it melts. Sprinkle with some parsley (optional) and
    serve.





This Recipe adapted from >>>> Click Here

Unique Chocolate Cream Squares

Ingredients

  • 17.3 ounces puff pastry (1 box) thawed
  • 8 ounces Heavy whipping cream
  • 2 cups chocolate pudding
  • 1/2 cup confectioners sugar reserve 1 tablespoon for cream
  • 1 tsp vanilla extract
  • 1/2 cup chocolate morsels melted

Instructions

  1. Open slightly thawed puff pastry and cut into even
    rectangles using a pastry wheel.
  2. Bake according to the package on a parchment-lined baking
    sheet.
  3. Once done, carefully cut each rectangle in half.
  4. Add a dollop of chocolate pudding to each bottom half.
  5. To make the real-whipped cream, add your 1/4 cup
    confectioners sugar, heavy whipping cream, and vanilla extract to a mixing
    bowl, and beat on high until stiff peaks form.
  6. Once done, transfer cream to a pastry bag.
  7. Pipe each square with cream, and then sprinkle the remaining
    powdered sugar gently over each.
  8. Lastly, swizzle the melted chocolate over each, and voila-
    you have yourself an elegant batch of Chocolate-Filled Real Cream Squares. 



Read Full Recipe —> Click Here

Inspirational Amazing Chicken Pesto Pasta In Creamy



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

 

INSTRUCTIONS

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

This article and recipe adapted from this site

Unique Guacamole Chicken Melt



Ingredients


  • Original recipe yields 4 servings
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red onion
  • garlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese

Directions

  • Step 1

Preheat oven broiler, and set the oven rack about 6 inches
from the heat source.

  • Step 2

Heat the butter and olive oil in a skillet over medium heat,
and pan-fry the chicken breasts for about 10 minutes per side until no longer
pink on the inside and golden brown on the outside, sprinkling each side with Creole
seasoning. 
  • Step 3

Scoop the avocados into a bowl, and mash them with the lime
juice, tomato, onion, garlic powder, salt, and pepper.

  • Step 4

Spoon about 1/3 cup of guacamole onto each chicken breast,
top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the
cheese is melted and bubbling.


Nutrition Facts

Per Serving:

433 calories; 31.4 g total fat; 84 mg cholesterol; 441 mg
sodium. 11.8 g carbohydrates; 28.5 g protein; Full Nutrition





This article and recipe adapted from this site

Unique Chicken Tetrazzini



INGREDIENTS:


  • 1 (16-oz) package linguine pasta
  • 1 whole rotisserie chicken, meat removed and chopped
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 (16-oz) container sour cream
  • 1/3 cup butter, melted
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 tsp dried parsley


INSTRUCTIONS:


  1. Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
  4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
  5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.
  6. Read more at https://www.plainchicken.com/2018/11/chicken-tetrazzini.html#6g5dM1xL1xBhWeb3.99

This article and recipe adapted from this site

Luxury Easy Rum and Coke Chicken Wings

INGREDIENTS

  • For the wings:

  • 1kg chicken wings

  • 2 tbsp smoked paprika

  • 1tsp chilli powder

  • 1 tsp salt

  • Glaze:

  • 150ml dark rum

  • 200ml coke

  • 3 tbsp honey

  • 2 tbsp ketchup

  • 50g butter

INSTRUCTIONS

  1. Preheat the oven to 180c fan and line a large baking tray with baking paper.

  2. Put the wings into a large bowl and add the paprika and chilli powder. Season with salt and toss to coat evenly.Spread out onto the baking tray and bake for 20 minutes until golden brown and cooked through.

  3. To make the glaze, put the rum, coke, ketchup and honey in a saucepan. Bring to the boil over medium heat, then reduce the heat slightly and cook for about 15 minutes or until reduced. Whisk in the butter then remove from the heat. Pour the sauce over the wings and return to the oven and cook for a further 20-30 minutes, or until they are dark and sticky.

This article and recipe adapted from this site

Lovely Cinnamon Banana Bread Muffins

Ingredients

banana bread muffins

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

cinnamon & sugar topping

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

Instructions

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


Read Full Recipe >>>> Click Here

Lovely Easy Bruschetta Chicken Recipe



Ingredients

For the Chicken

  • 3 large boneless skinless chicken breasts – halved
    horizontally to make 6 fillets
  • 2 tbsp olive oil
  • 2 cloves garlic – minced
  • 2 tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp pepper

For the Bruschetta Topping

  • 6 roma tomatoes – seeded and diced
  • 1/2 lemon – juiced
  • 1 clove garlic – minced
  • 1/2 small red onion – minced
  • 8-12 large basil leaves – rolled up and sliced into thin
    ribbons, plus more for serving
  • salt + pepper – to taste
  • 1/4 cup Parmesan cheese – grated

For serving

  • 4 zucchini – spiralized
  • Balsamic glaze
  • Freshly grated parmesan cheese

Instructions

  1. Marinate the Chicken. Add the chicken, olive oil, garlic,
    dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to
    evenly coat the chicken with the oil and seasoning (it works really well to use
    your hands here). Allow the chicken to marinate for at least 10 minutes. Set
    aside.
  2. Meanwhile, as the chicken is marinating, prepare the
    bruschetta topping. Add the tomatoes, lemon juice, garlic, red onion, basil,
    salt, pepper, and parmesan cheese to a medium mixing bowl. Gently toss to
    combine. Set aside.
  3. Prepare the zucchini noodles using your favorite method (I
    use a spiralizer). Set aside as they will be needed just after the chicken has
    been cooked.
  4. Cook the chicken. Set a large skillet over medium-high heat.
    Once the skillet is nice and hot, drizzle with olive oil and add the chicken
    (working in batches, if needed). Cook the chicken for approximately 3-4 minutes
    on each side, or until fully cooked. Remove the chicken from the skillet and
    set aside to a clean plate.
  5. In the same skillet over medium heat add the zucchini
    noodles. Sauté for 2-3 minutes, or until just starting to soften (try not to
    over-cook as they will turn soggy).
  6. Return the chicken to the skillet and nestle in with the
    zucchini noodles. Top with spoonfuls of bruschetta topping, remove from heat
    and serve.
  7. Serve garnished with additional parmesan cheese, basil,
    parsley or freshly squeezed lemon juice.


Read Full Recipe —> Click Here

Elegant Chicken Bacon Ranch Pull Apart Rolls



Ingredients
  • 1 15-oz packaged 12-count potato rolls (i.e. Martin’s)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions
  1. Preheat the oven to 350°F. Line a large baking sheet with
    parchment paper.
  2. Using a serrated knife cut through the middle of the potato
    rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the
    softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the
    seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the
    chicken and bacon crumbles over the cheese. Break cheese slices if needed to
    fit.
  6. Drizzle with Ranch dressing. Top with the final layer
    of cheese.
  7. Brush liberally with butter mixture. Place the tops on
    the cheese.
  8. Brush the remaining seasoned butter on top and sides.
    Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then
    uncover and bake for an additional 10 minutes or until the tops are lightly
    golden.
  10. Cut apart and serve immediately with additional Ranch
    dressing, if desired.

Base Recipe adapted from this SITE

Luxury Death-by-chocolate No Bake Cheesecake Bars



INGREDIENTS

  •  18 Oreo cookies
  •  1/4 cup unsalted
    butter, melted
  •  1 tablespoon dark
    chocolate, melted
  •  4 ounces brick-style
    cream cheese, softened
  •  8 ounces dark
    chocolate, chopped
  •  3/4 cup heaving
    whipping cream
  •  1 tablespoon Baileys
    Irish Cream or Kahlua, optional
  •  1/2 teaspoon salt,
    optional and to taste but recommended
  •  1/2 cup mini
    semi-sweet chocolate chips

INSTRUCTIONS

  1. Line a 9×9-inch pan with aluminum foil for easier cleanup
    and spray with cooking spray; set aside.
  2. To the canister of a food processer, add the Oreos (whole)
    and process on high speed until you have fine crumbs; set aside.
  3.  

    To a small microwave-safe bowl, add the butter, 1 tablespoon
    chocolate, and heat on high power until the chocolate and butter have melted
    and can be stirred smooth.

  4. Pour melted chocolate and butter mixture into the food
    processor, process on high speed to incorporate, turn crumb mixture out into
    the prepared pan, and hard-pack the mixture to form and even flat crust layer;
    set aside.
  5. To a large mixing bowl, add the cream cheese, and beat with
    a handheld electric mixer on high speed until fluffy; set aside.
  6. To a separate, large, microwave-safe bowl, add the 8 ounces
    chopped chocolate, heavy cream, and heat in 30-second increments until the
    chocolate has melted and can be stirred smooth into the cream and mixture is
    silky, likely about 90 seconds total, but microwaves vary and you don’t want to
    scorch your mixture.
  7. Transfer the creamy chocolate mixture into the bowl with the
    cream cheese and beat on high power until smooth and combined.
  8. Optionally add the liquor and/or salt. I really recommend
    not skipping the salt because it complements the chocolate flavors in the
    dessert and balances the richness. Actually, I added 1 full teaspoon and we
    still didn’t think it tasted like a salted chocolate dessert but all tastes and
    preferences vary.
  9. Evenly sprinkle with the mini chocolate chips and
    refrigerate for at least 3 hours, or overnight or a few days in advance, before
    slicing and serving. After the 3-hour point when dessert is well chilled, cover
    with foil when dessert is in the fridge. Initially, there will be some heat
    which will create condensation and that’s why initially you don’t want to cover
    it but after it’s sufficiently chilled, yes cover it. Dessert will keep for at
    least 10 days in the fridge, and likely much longer, but store and consume it
    for as long as you’re comfortable.

This article and recipe adapted from this site

Lovely Dill Pickle Chicken Salad Sandwiches



Ingredients


chicken salad

  • 1 Rotisserie Chicken (or about 4 cups shredded or diced
    chicken)
  • 1 cup diced dill pickles
  • 1/3 cup sliced green onions

creamy dressing

  • 1 bar (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle juice (from the pickle jar)
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add the chunked chicken, diced dill pickles, and green onion
    to a mixing bowl. In a separate bowl, combine all the creamy dressing
    ingredients and stir together until smooth and combined. Pour over the chicken
    salad and stir together.
  2. Let the chicken salad hang out in the fridge for at least
    4-5 hours before serving. This chicken salad is much better when it’s cold.
    Serve with croissants, rolls, or lettuce leaves.

Recipe Notes

  • If you serve this chicken salad with smaller rolls, then you
    will be able to get closer to 15-20 sandwiches. Croissants are larger which
    results in fewer servings.
  • Feel free to use light cream cheese if wanted.
  • If you are not using a pre-seasoned rotisserie chicken, you
    may need to add 1/2 teaspoon salt. Use the 1/4 teaspoon called for and then
    taste. Add more salt if needed.
  • The cream cheese needs to be soft so it mixes in smooth. I
    put the cream cheese on a microwave safe plate and let it microwave for about
    25 seconds.


This article and recipe adapted from this site

Elegant Best Cheesy Honey Mustard Chicken

INGREDIENTS:

  • 4 boneless chicken breasts

  • 3/4 cup honey

  • 1/2 cup Dijon mustard

  • 1 tsp lemon juice

  • 1/2 tsp paprika

  • lemon pepper to taste

  • 1/4 cup chopped cooked bacon

  • 1 cup shredded mozzarella cheese

INSTRUCTIONS:

  1. Preheat oven to 375ºF.

  2. Season chicken breasts with lemon pepper. Place in 9×13 baking dish.

  3. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.

  4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).
This article and recipe adapted from this site

Elegant Baked Balsamic Chicken Recipe



INGREDIENTS

  •  4 boneless, skinless
    chicken breasts (6 oz each)
  •  1/4 cup olive oil
  •  2 tbsp soy sauce
  •  1/2 cup balsamic
    vinegar
  •  2 cloves garlic,
    minced
  •  2 tsp dried oregano
  •  1/4 tsp black pepper
  •  1/4 tsp salt — or
    more to taste

INSTRUCTIONS

  1. If the chicken breast is too thick, you can pound it with a
    meat mallet until it is 1/2-inch thick.
  2. Combine olive oil, balsamic vinegar, soy sauce, garlic,
    oregano and black pepper in a bowl.
  3. Place chicken in a baking dish. Pour the marinade over it,
    making sure it is evenly coated. Let is sit for 10 minutes if you have the
    extra time.
  4. Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes,
    or until a thermometer inserted into the thickest part of the meat reads 165 F.

Read Full Recipe >>>> Click Here

Elegant Easy Peanut butter Pie Recipe



INGREDIENTS


FOR THE PIE FILLING

  • 1 ( 8 oz.) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 ( 8 oz.) container whipped topping, thawed

FOR THE PEANUT BUTTER CRUMBS ON TOP (OPTIONAL)

  • 2 tablespoons powdered sugar
  • 1 tablespoon peanut butter

INSTRUCTIONS


For the pie filling

  1. In a medium bowl beat the cream cheese and the peanut butter
    until well blended and smooth. Add the powdered sugar and beat until well
    blended. Gently fold in 1 ½ cups of the whipped topping just until combined.
  2. Pour into the crust and spread evenly. Spread the remaining
    whipped topping over the top. Sprinkle with the peanut butter crumbs.
  3. Chill for a minimum of 2 hours or overnight.

For the peanut butter crumbs on top (optional)

  1. In a small bowl, using a fork, cut the peanut butter into
    the powdered sugar until crumbs are formed.

Read Full Recipe >>>> Click Here

Unique Slow Cooker Parmesan Chicken and Rice



INGREDIENTS:

  • 4 to 6 skinless boneless chicken breasts (about 2 lbs)
  • 2 (10.75-oz) cans cream of chicken
  • 1 package Lipton Savory Herb & Garlic Recipe Soup &
    Dip Mix
  • 1-3/4 cups milk
  • 1 cup regular long-grain rice
  • salt and pepper to taste
  • 1/4 cup grated parmesan

INSTRUCTIONS:

  1. Spray the insert of the slow cooker with cooking spray.
    Place chicken in the bottom.
  2. Mix together the cream of chicken soup, Lipton Garlic Soup
    Mix, milk, and regular rice. Season with salt and pepper, if desired. Pour over
    chicken. Sprinkle parmesan cheese on top of rice mixture.
  3. Cover slow cooker and cook on HIGH for 3 or 4 hours.
  4. Remove chicken from slow cooker and chop. Place back in the
    slow cooker and stir to combine. 
  5. If rice mixture is too thick, add water, chicken broth or
    additional milk to thin out.

Read Full Recipe —> Click Here

Best Of Chicken Curry



Ingredients

Spice blend

  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in a small bag with a meat
    mallet
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp ground cloves

Curry

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup drained canned diced tomatoes or peeled, seeded,
    diced fresh tomatoes
  • Salt
  • Cayenne pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1
    1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro

Instructions

  1. In a small mixing bowl whisk together all of the spices in
    the spice blend, set aside. 
  2. Heat olive oil in a 12-inch non-stick skillet over
    medium-high heat. 
  3. Add in onion and saute until slightly golden brown, about 4
    – 6 minutes. 
  4. Add in garlic and ginger, saute 30 seconds more then add in
    spice blend and saute 30 seconds.
  5. Pour in chicken broth and tomatoes and bring to a boil, then
    reduce heat to medium-low, cover and simmer 5 minutes. 
  6. Pour mixture into a blender then cover with lid and remove
    lid insert, cover opening with a clean folded kitchen rag. 
  7. Blend mixture until well pureed and smooth then return to
    skillet and heat skillet over medium-high heat. 
  8. Season sauce with salt and cayenne pepper (start with about
    1/2 tsp salt and a few dashes cayenne then add more to taste) then add in
    chicken. 
  9. Bring to a simmer then reduce heat to medium-low, cover
    skillet with lid and simmer until chicken has cooked through, stirring
    occasionally, about 8 –  12 minutes. 
  10. During the last minute of cooking stir in the cornstarch and
    water slurry if desired, to thicken sauce slightly (or if needed thin with a
    little chicken broth). 
  11. Stir in cream then serve warm with cilantro over basmati
    rice. 
  12. Recipe source: Cooking Classy

This article and recipe adapted from this site

Luxury Easy Creamy White Chicken Enchiladas



Ingredients

  • 2 cups shredded, cooked chicken can use a store-bought
    rotisserie chicken
  • 10 flour tortillas (taco size)
  • 2 cups shredded Monterey Jack cheese (or mozzarella)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • salt & pepper & Adobo seasoning, to taste

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray 9 x 13 baking dish with nonstick cooking spray.
  3. You can cook your chicken a couple of ways. You can roast a
    couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them
    and season with salt and pepper and cook for about 35-45 minutes.
  4. Or you can boil your chicken until cooked. Or you could use
    a store bought rotisserie chicken. It just depends on how much time you have to
    prepare this and what flavor you want from your chicken. The roasted and
    rotisserie chicken are going to give you the most flavor.
  5. Once chicken is cooked, you’ll want to shred it using two
    forks. Or if you have a stand mixer, using the paddle attachment, put your
    chicken in the mixing bowl. Turn mixer on and within a minute your chicken will
    be perfectly shredded.
  6. Add in 1 cup of shredded cheese to shredded chicken along
    with salt, pepper and Adobo (if using.)
  7. Place chicken mixture in each of the flour tortillas.
  8. Roll them all up and place them in the baking dish.
  9. In a medium sauce pan, melt butter.
  10. Whisk in flour and let cook and thicken for 1 minute (don’t
    let it burn).
  11. Add chicken broth and whisk until smooth.
  12. Stir in sour cream and green chiles. Be sure not to let the
    mixture boil.
  13. Take sauce off the heat and pour it over the enchiladas.
  14. Top with remaining shredded cheese.
  15. Bake for about 20-25 minutes.
  16. If you’d like, you can turn the broiler on high and broil
    these for a minute or two until cheese is slighly browned and bubbly.

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat:
31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium:
332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium:
388mg | Iron: 2.5mg






This article and recipe adapted from this site

New Crispy Honey Chicken



Ingredients


Honey Sauce

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


Chicken

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


Instructions


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


Make the Honey Sauce

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


Crispy Chicken

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

This article and recipe adapted from this site