Lovely 15 Minute Easy Apple Pie Nachos

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

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

Base Recipe adapted from this SITE

Best Of butterfinger Lush



Ingredients

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


Instructions

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

Base Recipe adapted from this SITE

Best Of Red Velvet Cake Pops Recipe

Ingredients

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

Equipment:

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

Instructions

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

This article and recipe adapted from this site

Awesome Best Eggless Cookie Dough

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

Instructions

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

This article and recipe adapted from this site

Luxury Chicken Taco Bowl Board



Ingredients

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

Instructions

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

Read Full Recipe >>>> Click Here

Awesome Cajun Lime Chicken Avocado Corn Salad

Ingredients:

Blackened Chicken:

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

Cilantro Lime Juice Dressing:

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

Salad:

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

Instructions:

Chicken:

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

Salad:

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



This Recipe adapted from >>>> Click Here

New the Best Chocolate Sheet Cake

INGREDIENTS:

For the Cake:

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

For the Icing:

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

INSTRUCTIONS:

For the Cake:

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

See notes below regarding other pan sizes.

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

ingredients then set aside.

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

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

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

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

buttermilk mixture then whisk all ingredients together for
one minute.

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

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

For the Icing:

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

Remove from heat then stir in vanilla extract.

2/2/2020

2/2

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

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

powdered sugar and cocoa powder then stir until smooth.

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

sets up some before cutting the cake.

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

NOTES:

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





Read Full Recipe —> Click Here

Awesome Slow Cooker Chicken Enchilada Casserole

Ingredients:

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


Instructions:

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





Read Full Recipe —> Click Here

Best Of Easy Cheese Bomb Bread



INGREDIENTS:

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


DIRECTIONS:

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

Base Recipe adapted from this SITE

Best Of Peach Dumplings

Ingredients

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

Instructions

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

This article and recipe adapted from this site

Best Of Best Chocolate Chip Shortbread Cookies

Ingredients

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

US Customary – Metric

Instructions

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

This article and recipe adapted from this site

Best Of Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

Ingredients

FOR THE SALAD:

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

FOR THE CREAMY LEMON DILL SALAD DRESSING:

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

Instructions

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

Recipe Notes

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

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




This Recipe adapted from >>>> Click Here

Unique Triple Nutella Mousse Cake

Ingredients

For the brownie base

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

For the mousse layer

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

For the topping

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

Instructions

Make the base

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

Make the mousse

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

Make the topping

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

Make ahead tip

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



Read Full Recipe —> Click Here

Best Of Easy Crock Pot Cream Cheese Chicken Chili

Ingredients

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

Instructions

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



Read Full Recipe —> Click Here

Beautiful No Bake Strawberry Jello Lasagna



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

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

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


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

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

Base Recipe adapted from this SITE

Inspirational Chicken Tetrazzini Recipe



Ingredients


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


Instructions


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

This article and recipe adapted from this site

Awesome Perfect Peanut butter Cake

INGREDIENTS

CAKE

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

FROSTING

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

DIRECTIONS

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


This article and recipe adapted from this site

Beautiful Baked Sweet and sour Chicken

INGREDIENTS

CHICKEN:

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

SAUCE:

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

INSTRUCTIONS

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



This Recipe adapted from >>>> Click Here

Unique No Bake Reeses Krispy Cookies!



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

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

Read Full Recipe >>>> Click Here

Awesome Chicken Bacon Ranch Wraps

INGREDIENTS

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

INSTRUCTIONS

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

NOTES

Try adding sliced avocado to make the wrap extra creamy!





Read Full Recipe —> Click Here

Unique Chicken Tamale Casserole

INGREDIENTS

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

Optional Toppings:

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

INSTRUCTIONS

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



This article and recipe adapted from this site

Luxury Paprika Chicken Legs

Ingredients

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

US
Customary – Metric

Instructions

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

This
article and recipe adapted from this site

Elegant Cheesecake Pumpkin Bars

Ingredients

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

For the Pumpkin Pie

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

For the Candied Pecans

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

Instructions

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

For the Cookie Crust

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

For the Cheesecake

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

For the Candied Pecans

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

This article and recipe adapted from this site

Awesome Slow Cooker Cream Cheese Crack Chicken



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

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

Read Full Recipe >>>> Click Here

Inspirational Sheet Pan Honey Garlic Chicken and Veggies

INGREDIENTS

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

HONEY GARLIC SAUCE

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

INSTRUCTIONS

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

HONEY GARLIC SAUCE

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





This Recipe adapted from >>>> Click Here

New Pineapple Juice Cake

Ingredients

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

For the glaze:

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

Instructions

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

Notes

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



Read Full Recipe —> Click Here

Luxury Slow Cooker Brown Sugar Garlic Chicken

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

Instructions

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



Read Full Recipe —> Click Here

Luxury the Best Bread Pudding

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

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

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

Base Recipe adapted from this SITE

Inspirational Coconut Curry Chicken

Ingredients

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

Instructions

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

This
article and recipe adapted from this site

Inspirational Best M&m Cookies

INGREDIENTS

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

INSTRUCTIONS

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

This article and recipe adapted from this site

New Crispy Sesame Chicken



Ingredients


Sesáme Chicken Sáuce Ingredients:

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


Tempurá Bátter:

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


Chicken:

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


Instructions


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

This article and recipe adapted from this site

Inspirational Garlic Mushroom Chicken Thighs



INGREDIENTS


For The Chicken:

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

For The Sauce:

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

INSTRUCTIONS

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

Read Full Recipe >>>> Click Here

Elegant Avocado Chicken Salad



Ingredients

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

Instructions

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



Read Full Recipe —> Click Here

Lovely Keto Easy Almond Bark Recipe



Ingredients

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

Instructions

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

Notes

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

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



Read Full Recipe —> Click Here

Unique Oven-baked Chicken Parmesan

INGREDIENTS

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

INSTRUCTIONS

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



This article and recipe adapted from this site

Best Of Italian Chicken Pasta In Creamy White Wine Parmesan Cheese Sauce



Ingredients


For cooking chicken:

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


Pasta:

  • 12 oz of spaghetti


White Wine Parmesan Sauce:

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

Instructions


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

This article and recipe adapted from this site

Fresh Easy Chocolate oreo Ice Cream Pie

INGREDIENTS

Oreo crust

  • 400 grams (approximately 40 cookies) Chocolate Oreo Cookies

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

Ice cream

  • 240 ml (1 cup) sweetened condensed milk

  • 75 grams (1/2 cup) dark chocolate

  • 2 tablespoons cocoa powder

  • 1 teaspoon vanilla extract

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

  • 80 grams (approximately 8 cookies) Chocolate Oreo Cookies

Chocolate cream to decorate

  • 240 ml (1 cup) thickened or heavy cream

  • 2 tablespoons cocoa powder

  • 1 tablespoon icing or powdered sugar

  • Mini Oreos, to decorate, optional


INSTRUCTIONS

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

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

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

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

This article and recipe adapted from this site

Best Of Creamy Crockpot White Chicken Chili Recipe

INGREDIENTS

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

TOPPINGS:

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

INSTRUCTIONS

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



This Recipe adapted from >>>> Click Here

Unique Thick Peanut butter Chocolate Chip Cookies



Ingredients

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

Instructions

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

Read Full Recipe >>>> Click Here

Best Of Classic Chocolate Cake

ingredients 
Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 cup hot water
  • 2 large eggs room temperature
  • 2 tsp vanilla

Chocolate Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 8 oz good quality dark chocolate chopped, melted, cooled*

Assembly:

  • chocolate curls or sprinkles

Instructions
Chocolate Cake:

  1. Preheat oven to 350F, grease two 8″ round baking pans
    and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer
    fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water
    in slowly as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins.
    Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to
    ensure the batter is evenly distributed.
  6. Bake for 45 mins or until a cake tester comes out mostly
    clean.
  7. Cool 10 minutes in the pans then turn out onto a wire rack
    to cool completely.
  8. Chocolate Swiss Meringue Buttercream:
  9. Place egg whites and sugar into the bowl of a stand mixer,
    whisk until combined.**
  10. Place bowl over a double boiler on the stove and whisk
    constantly until the mixture is hot and no longer grainy to the touch (approx.
    3mins). Or registers 160F on a candy thermometer.
  11. Place bowl on your stand mixer and whisk on med-high until
    the meringue is stiff and cooled (the bowl is no longer warm to the touch
    (approx. 5-10mins)).
  12. Switch to paddle attachment. Slowly add cubed butter and mix
    until smooth.***
  13. Add cooled melted chocolate and whip until smooth.

Assembly:

  1. Place a layer of cake on a cake board or plate. Top with
    approx. 1 cup of buttercream and spread evenly. Place second layer on top and
    do a thin crumb coat on the cake. Chill for 20mins.
  2. Place 1 cup of frosting on top and spread evenly. Smooth the
    sides and flatten the top, then use a large offset spatula to do a swirl
    pattern on top.
  3. Using a piping bag fitted with a 1M tip, pipe rows of
    frosting around the cake, starting at the bottom. Apply even pressure as you
    rotate your turntable. Continue working your way up the cake to the top, making
    sure the seams all align at the back.
  4. Decorate the top with chocolate curls, pearls, and flakes if
    desired.



Read Full Recipe —> Click Here

Elegant toll House Chocolate Chip Pie

INGREDIENTS
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room
    temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for
    serving)


INSTRUCTIONS
  1. Preheat the oven to 325 degrees. Line a deep dish pie plate
    with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light
    and foamy. Add the flour and both sugars to the bowl and mix again until
    combined. Then add the softened butter and mix one more time until completely
    mixed.
  3. Stir in chocolate chips and walnuts and mix until the
    chocolate and nuts are evenly mixed throughout the batter. Spoon the batter
    into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted
    halfway between the edge and the center of the pie comes out clean. Cool on
    wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

Base Recipe adapted from this SITE

Fresh Creamy Green Chile Chicken Enchiladas

INGREDIENTS

FILLING:

  •  3 cups cooked, chopped chicken (a rotisserie
    chicken works great here or this simple method for quick, cooked shredded
    chicken)
  •  2 cans (4-ounces each) green chiles, lightly
    drained (see note)
  •  1 package (8 ounces) cream cheese, light or
    regular, softened and cubed
  •  1 can (15-ounces) white or black beans, rinsed
    and drained (you can really use any type of bean you prefer here or leave them
    out)
  •  1/2 cup chopped fresh cilantro
  •  1 tablespoon fresh lime juice

SAUCE:

  •  2 tablespoons butter
  •  1/2 cup chopped onion (about 1/2 medium onion)
  •  2 tablespoons flour
  •  1/3 cup low-sodium chicken broth
  •  1/4 cup milk
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 cup (8 ounces) green chile enchilada sauce
    (or salsa verde) – homemade version here
  •  1/2 cup sour cream, light or regular

ASSEMBLY:

  •  8 ounces (about 2 cups) Monterey jack cheese,
    shredded
  •  8 medium (soft taco size) flour or corn
    tortillas
  •  Handful of chopped fresh cilantro for garnish

INSTRUCTIONS

  1. Preheat the
    oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium
    bowl, combine the softened cream cheese and green chiles. Mix well. Add the
    chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
  3. For the
    sauce: in a large nonstick skillet, melt the butter over medium heat. Add the
    onion and cook, stirring occasionally, until the onion softens and starts to
    turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and
    stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and
    milk. As you whisk and the mixture cooks, the flour will get less lumpy around
    the onions and the mixture will become smooth. Cook over medium heat until the
    mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and
    pepper. Remove the skillet from the heat and stir in the enchilada sauce and
    sour cream.
  4. Lightly
    grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on
    the bottom of the dish. Fill each tortilla with about 1/2 cup of the
    chicken/cream cheese filling. Top with a small handful of shredded cheese, a
    couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the
    top of the enchiladas.
  5. Roll the
    tortillas up and place seam side down in the prepared baking dish. Continue
    filling enchiladas until the dish is full (I get about 8 enchiladas for this
    recipe; the exact number will depend on the size of tortillas).
  6. Pour the
    white sauce over the top of the enchiladas and spread evenly. Top with
    remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot
    and lightly browned. Sprinkle fresh cilantro over the top and serve.

This
article and recipe adapted from this site

Inspirational the Best Apple Crisp Shortbread Bars Recipe

Ingredients

Shortbread Base:

  • ½ cup unsalted butter, room temperature
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour

Apple Filling:

  • 3 large apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Topping:

  • ½ cup all purpose flour
  • ¾ cup brown sugar
  • ¼ cup butter – melted or room temp to cut in.

Instructions

  • Preheat your oven to 300 degrees F and line an 8×8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.

Shortbread Base:

  • Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that’s how you’ll know it’s creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.

Apple Filling:

  • In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.

Topping:

  • Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
  • Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
  • Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it’s set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

This article and recipe adapted from this site

Inspirational soft Cinnamon Roll Cookies



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

SUGAR CINNAMON MIXTURE
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 2 tablespoons butter melted

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

Instructions
  1. Preheat oven to 350 F.
  2. To make the cookies, cream together sugar, butter, and shortening.
  3. Mix in egg, buttermilk and vanilla extract.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients into wet ingredients and stir until a soft dough forms.
  6. Place dough in a plastic bag and flatten.
  7. Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)
  8. Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.
  9. When the dough is chilled be ready to work quickly. (The dough gets sticky as it warms up. It must remain super cold while handling)
  10. Mix together 1 tablespoon of flour + 1 tablespoon of powder sugar and generously flour a nonstick work surface (like a silicone baking mat or parchment paper) with some of the <g class=”gr_ gr_173 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace” id=”173″ data-gr-id=”173″>mixture</g>. Be sure to also coat your hands and rolling pin.
  11. Roll cold dough out into a 12X 9 rectangle about 1/4-inch thick. (Be sure to keep your hands and the rolling pin coated well in the flour-sugar mixture.)
  12. Brush the surface of dough with melted butter.
  13. Immediately sprinkle on brown sugar mixture in an even layer. Press it down into the dough just a bit.
  14. Starting with the longest side, gently, but quickly roll dough into a tight log. (keep your hands floured and add more flour mixture to the nonstick surface if needed)
  15. Roll log in plastic wrap and place on a pan/tray.
  16. Freeze for 30 minutes or until the roll is firm enough to cut without squishing when you cut it.
  17. Carefully slice the cookies about 1-inch thick using a serrated knife. ( I cut off the ends first since they are never pretty)
  18. Place cookies on parchment paper 2-inches apart.
  19. VERY IMPORTANT: Press the cookie rolls gently so that they are tighter. Seal the ends of the cookies by pressing them into the dough. (This will keep the cookies from unraveling while baking. Make sure the cookie roll is wrapped nice and tight.)
  20. Bake for 10-12 minutes (cookies MUST be cold when going into the oven.) Refrigerate the leftover dough until ready for the next batch so that they stay cold. (Check on the cookies at the 6-minute mark to make sure they are not unraveling. If they are, pull them out and quickly press the seam back together with a back of a spoon)
  21. Meanwhile, prepare the glaze by combining cream cheese, butter, powdered sugar, milk, and vanilla.
  22. When cookies are ready (they will be slightly underdone), let them sit on the baking sheet for 2 minutes before transferring to a cooling rack.
  23. Carefully brush hot cookies with glaze, allowing the glaze to melt down into the folds of the cookie.
  24. Let glaze set and then store cookies in an airtight container between rows of parchment paper.

Notes
These cookies are really easy once you get the hang of how tight they need to be before going into the oven. I suggest doing a test batch with 1 or 2 cookies before cooking up the entire batch. This glaze does not harden completely. If you are looking for a glaze that will harden, eliminated the butter.

This article and recipe adapted from this site

Fresh Chicken Cucumber Avocado Salad (no Cook)



INGREDIENTS

  • 1 Rotisserie chicken deboned and shredded (skin on or off)
  • 1 large English (or continental) cucumber, halved lengthways
    and sliced into 1/4-inch thick slices
  • 4-5 large Roma tomatoes sliced or chopped
  • 1/4 red onion thinly sliced
  • 2 avocados peeled, pitted and diced
  • 1/2 cup flat leaf parsley chopped*
  • 3 tablespoons olive oil
  • 2-3 tablespoons lemon juice (or the juice of 2 limes)
  • Salt and pepper to taste

INSTRUCTIONS

  1. Mix together shredded chicken, cucumbers, tomatoes, onion,
    avocados, and chopped parsley in a large salad bowl. 
  2. Drizzle with the olive oil and lemon juice (or lime juice),
    and season with salt and pepper. Toss gently to mix all of the flavours
    through.



This Recipe adapted from >>>> Click Here

Awesome Raspberry Lemon Cake

Ingredients

cake

  • 9 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs separated
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plain greek yogurt
  • 1 heaped cup raspberries

lemon buttercream

  • 2 sticks 1 cup unsalted butter, at room temperature
  • 5 cups confectioner’s sugar sifted
  • juice of 1 and 1/2 lemons about 3-4 tablespoons
  • optional 1 small drop yellow gel food coloring

Instructions

  1. Preheat oven to 350F Butter and flour 2 non-stick 9 inch
    cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I
    like to put a round of parchment paper on the bottom of the pans just to insure
    a good release.
  2. Cream the butter and sugar together until light and fluffy,
    scraping down the sides of the bowl as necessary.
  3. Beat in the egg yolks, one at a time. In a separate bowl
    beat the egg whites until soft peaks form.
  4. Whisk together the flour, baking powder, salt, and baking
    soda. Add to the butter mixture alternately with the yogurt and mix until well
    combined. Scrape down the bowl. Fold in the whipped egg whites, and when no
    white streaks remain, fold in the berries.
  5. Spread the batter evenly between the two cake pans and even
    out the tops with an offset spatula.
  6. Bake the cakes on the same oven shelf for about 25 minutes,
    or until the center springs back when touched and the edges are just starting
    to turn golden. Don’t over bake.
  7. Let the cakes cool for 10 minutes before turning them out
    and cooling them completely on a rack.
  8. To make the frosting cream the butter, sugar, (and the drop
    of food coloring, if using) adding enough lemon juice to make a creamy spreadable
    frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting,
    and more lemon juice if it’s too stiff.
  9. Frost the cake when completely cool. Add a generous amount
    of frosting to the first layer, then top with second layer and finish frosting
    top and sides.




Read Full Recipe —> Click Here

Unique Chicken tortilla soup Crock Pot



Ingredients


Chicken Tortilla Soup Base

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce

Add-ins

  • 1-2 cups heavy cream to make it creamy if desired, add
    during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • 1/2 cup fresh cilantro chopped

Instructions

  1. Add butter to saute pan over medium heat. Add in peppers,
    onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
  2. Place chicken breast on top of the vegetables, add remaining
    base ingredients and cook on high for 3-4 hours.
  3. Once the chicken is cooked shred the chicken. Add remaining
    ingredients or those add-ons that you wish to add and cook on high for 1
    hour.  Serve with your choice of
    garnishes.

This article and recipe adapted from this site

New Glazed Lemon Pound Cake Loaf

Ingredients
Loaf:
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes
    before using

Glaze:
  • 1/2 cup icing/confectioners’ sugar
  • 1 Tbsp lemon juice plus more, as needed


Instructions
  1. Preheat oven to 325 F. Spray an 8×4-inch loaf pan with
    baking spray and line with a piece of parchment paper that covers the bottom
    and long sides, with an inch or so extending past the top of the pan (these
    will be the “handles” to lift the loaf out of the pan).
  2. In a large bowl with an electric mixer or in the bowl of a
    stand mixer fitted with a paddle attachment, beat the butter with the sugar
    until light coloured and fluffy. (Don’t skimp on this process. It should beat
    about 3 minutes). Add the eggs one at a time and beat in well after each
    addition, scraping down the sides of the bowl, as needed. Beat in the lemon
    zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt,
    baking soda and baking powder. With mixer on low, add the flour mixture to the
    butter mixture alternately with the sour cream, starting with 1/3 of the flour,
    1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally
    the last of the flour.
  4. Scrape into prepared 8×4-inch loaf pan and level batter.
    Bake in preheated oven for 55-60 minutes, or until a tester inserted in the
    centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife
    along the short ends and use the parchment paper edges to lift and remove from
    pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding
    enough lemon juice to make a pourable glaze. Place a baking tray under the
    cooling rack to catch any drips and spoon glaze slowly over top of loaf,
    allowing it to drip down the sides a bit. Cool completely, then slice and
    enjoy.

Base Recipe adapted from this SITE

Elegant Tuscan Garlic Chicken

INGREDIENTS

  •  3/4 cup all-purpose flour
  •  1/2 tablespoon salt
  •  1 teaspoon pepper
  •  1/2 teaspoon dried basil
  •  1/2 teaspoon dried oregano
  •  4 boneless, skinless chicken breasts
  •  5 tablespoons extra virgin olive oil, divided
  •  1 tablespoon finely minced garlic (about 4-5
    cloves)
  •  1 red bell pepper, cut into thin strips or
    chopped
  •  1/2 cup low-sodium chicken broth
  •  6 ounces fresh spinach
  •  1/2 cup heavy cream
  •  2 teaspoons cornstarch
  •  1 cup lowfat milk
  •  1 cup freshly grated Parmesan cheese
  •  1 pound fettuccine

INSTRUCTIONS

  1. Preheat the
    oven to 350 degrees F.
  2. In a
    shallow pie plate or similar dish, combine the flour, salt, pepper, basil and
    oregano. Dip each chicken piece in the flour mixture until both sides are well
    coated.
  3. In a large
    12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat
    until the oil is hot and shimmering. Carefully place the chicken breasts in the
    pan, cooking them for 2-3 minutes on each side, until they are golden and
    browned but not cooked all the way through (they’ll finish up in the oven).
    Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work
    it’s magic to sear the crust on the chicken. If you get all antsy and try
    flipping too early and/or moving the chicken around the pan, the breading is
    lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased
    baking sheet and bake in the preheated oven for about 15 minutes, until the
    chicken is cooked through. Set aside and tent with foil until ready to use.
  4. While the
    chicken is cooking, heat a large pot of water to a boil and add the noodles,
    cooking until al dente. Also, wipe out the skillet with a couple paper towels
    and return it to medium heat, adding the remaining 2 tablespoons olive oil.
    When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
  5. Stir in one
    tablespoon flour and stir constantly while cooking for another minute. Add the
    chicken broth to the skillet and bring the mixture to a low simmer, whisking
    constantly, until slightly thickened, about 3-4 minutes. In a small liquid
    measure, whisk together the cornstarch and cream. Add the spinach, milk and
    cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring
    occasionally, until the spinach is wilted and sauce is slightly thickened,
    about 2-4 minutes. Stir in the Parmesan cheese. Add additional salt and pepper
    to the sauce, if needed!
  6. When the
    pasta has finished cooking, drain and return it to the pot. Toss the pasta with
    half of the cheese sauce. Place some of the coated pasta on each plate. Top
    with a breaded chicken breast and spoon some of the sauce over the top of the
    chicken and pasta. Serve immediately.

This
article and recipe adapted from this site

Elegant toll House Chocolate Chip Pie

INGREDIENTS

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

This article and recipe adapted from this site

Best Of Easy Grilled Chili Cilantro Lime Chicken

Ingredients
  • 4 medium chicken breasts boneless, skin-less (or thighs)

Marinade:

  • 1/4 cup fresh lime juice
  • zest of one lime or 1 tsp
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped cilantro
  • 2 garlic cloves chopped finely
  • 1 teaspoon salt
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon red chilli flakes adjust to taste
  • ½ teaspoon ground Cumin

Instructions

  1. Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.
  2. Pre-heat grill, pan or griddle to medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve on salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!

This article and recipe adapted from this site

Luxury French Chicken Casserole A La normande



Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • salt
  • 4 shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves garlic minced
  • 125g/4 oz bacon lardons or 6 strips of bacon, chopped
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider such as Strongbow
  • 2 apples peeled, cored and cut into wedges
  • 125ml/1/2cup double cream/heavy cream 

Instructions

  1. Turn the oven on to 180C/350F.
  2. Pat dry chicken legs and thighs with a paper towel and salt
    all over.
  3. In a large casserole dish brown the chicken parts in 1 tbsp
    of oil over medium- high heat until golden. Remove to a separate platter and
    set aside.
  4. Discard the chicken fat or reserve it for another use if
    desired.
  5. Fry the bacon lardons over medium heat until the fat is
    rendered. (If the bacon is very fatty, discard most of the fat.) Remove the
    bacon to the same platter as browned chicken.
  6. To the same pan add the shallots and celery with 2 sprigs of
    thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add
    the minced garlic and cook for 30 seconds longer while stirring.
  7. Then hit the pan with some brandy and stir while scraping
    the bottom of the pan with a spatula, continue cooking until the alcohol burns
    out.
  8. Then add the flour and stir until it’s combined with the fat
    and turns into a paste, then slowly add the chicken stock and stir until the
    mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
  9. Return the chicken and bacon to the casserole dish with 2-3
    sprigs of thyme and bring to a boil.
  10. Then put the casserole into the preheated oven and cook with
    a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
  11. While the chicken is in the oven fry the apple wedges in 2
    tbsp of the reserved chicken fat or butter. Watch them carefully as they burn
    quickly.
  12. Take the casserole out of the oven and stir in the heavy
    cream and cook for 20 minutes longer uncovered.
  13. Take out of the oven, stir in the cooked apple wedges and
    serve with potatoes or rice.

Read Full Recipe >>>> Click Here

Awesome Baked southwest Chicken

INGREDIENTS

  • 2 lbs boneless skinless chicken breast
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn see note
  • 1 can diced green chiles
  • 1/2 red bell pepper diced
  • 1/4 cup chopped cilantro
  • 1 cup colby jack cheese shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

INSTRUCTIONS

  1.  Mix the garlic
    powder, cumin, salt and pepper and set aside.
  2. Combine the corn, black beans, green chiles, red bell
    pepper, and chopped cilantro and mix well.
  3. In a large casserole dish, lay the chicken breast flat in
    the baking dish.  Sprinkle with
    seasonings, then spread the corn mixture evenly over it. Add cheese to top it
    off.
  4. Bake uncovered at 375˚F for 40-50 minutes or until the
    chicken has an internal temperature of 160˚F. If the cheese starts to get too
    brown for your liking, loosely cover with foil for the remainder of the cook
    time.
  5. Serve warm and enjoy!

RECIPE NOTES:

  • You can cut the chicken in half, chunks, or use chicken
    tenderloins in lieu of full chicken breasts to make serving easier. You can
    also use different cuts of boneless, skinless chicken such as thighs or wings
    however if the cut of meat is changed, cooking time may be varied.
  • Fresh cooked corn, thawed frozen corn, or drained canned
    corn can be used in this recipe.
  • Leftovers can be stored in an airtight container for 3-4
    days in the refrigerator or in the freezer for up to a month.



This Recipe adapted from >>>> Click Here

Awesome Texas Sheet Cake Cookies



Ingredients

Chocolate Cake Mix Cookies Ingredients

  • 1 box Milk Chocolate Cake Mix
  • 2 Eggs
  • 1/3 cup Canola Oil
  • 1/2 cup Chopped pecans optional

Icing Ingredients

  • 2 Tablespoon Cocoa Powder
  • 1/2 cup Unsalted Sweet Cream Butter
  • 3 Tablespoon Whole Milk
  • 2 cups Powdered Sugar

Instructions

Chocolate Cake Mix Cookie Directions
  1. Preheat the oven to 350 degrees and line two cookie sheets
    with parchment paper or silicone baking mats.
  2. In a large bowl, mix together the cake mix, eggs and oil
    until combined and smooth. If using pecans, stir into batter by hand.
  3. Scoop out dough balls and place them onto the cookie sheet
    about 2 inches apart from each other.
  4. Bake for 8-10 minutes.


Read Full Recipe —> Click Here

Fresh Slow Cooker Cream Cheese Crack Chicken Chili



INGREDIENTS:

  • 2 boneless, skinless chicken breasts
  • 1 (11 or 15-oz) can corn, drained
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (10-oz) can diced tomatoes and green chilies, undrained
  • 2 cups chicken broth
  • 1 cup cooked, chopped bacon
  • 1 (1-oz) packet Hidden Valley Ranch Original seasoning &
    salad dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 (8-oz) package cream cheese
  • 1 cup shredded cheddar cheese

INSTRUCTIONS:

  1. Place chicken at bottom of slow cooker.
  2. Add corn, black beans, diced tomatoes and green chilies,
    chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon.
    Stir together. Place cream cheese on top of chicken.
  3. Cover with lid and cook on LOW for 6-8 hours. 
  4. Remove chicken from slow cooker and shred with 2 forks.
    Return to slow cooker. Stir cheddar cheese into chili.
  5. https://www.pl

This article and recipe adapted from this site

Inspirational Twix Cookie Bars



Ingredients


CRUST:

  • 1 cup (2 sticks) salted butter room temperature
  • 1 cup (4.5 ounces) powdered sugar
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon pure vanilla extract

CARAMEL LAYER:

  • 6 tablespoons salted butter
  • 1/8 teaspoon salt
  • ½ cup light corn syrup
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon pure vanilla extract

CHOCOLATE LAYER:

  • 1 ¼ cups (8 ounces) milk or dark chocolate (see note)
  • 1/3 to 1/2 cup (3.5 ounces) heavy whipping cream (see note)


Instructions


For Crust Layer:

  1. Preheat the oven to 300 degrees F. Line a 9×13” pan with tin
    foil, spray bottom and sides, and set aside.
  2. In a large bowl, combine the butter, powdered sugar, flour,
    and vanilla and mix with a pastry blender or fork until is very crumbly and
    sticks together when pressed your hands. With your hands, press the crust
    gently into the prepared pan.
  3. Bake in preheated oven for 40 minutes or until lightly
    golden brown. Remove from oven and let cool.

For Caramel Layer:

  1. While crust is cooking, combine in a medium saucepan over
    low heat the butter, salt, corn syrup, sugar, and ½ cup of the cream. Warm the
    ingredients slowly until the butter is melted (about 10 minutes). Gently stir
    to combine, being careful not to stir too vigorously and splash the liquid on
    the sides of the pan. The low heat will help the ingredients melt evenly so the
    butter does not separate.
  2. Once the caramel ingredients have warmed and melted,
    increase the heat to medium-low. The caramel should maintain a simmer, but not
    be so hot that it is burning on the bottom. Keep cooking at a simmer WITHOUT
    STIRRING for about 20-30 minutes until temperature reaches 235 degrees F.
  3. Pour in the remaining ½ cup of cream. Gently swirl the
    caramel with a wooden spoon once or twice. Then let it simmer WITHOUT STIRRING
    or adjusting the temperature for 10-15 minutes until the temperature returns to
    235 degrees F.
  4. Take the caramel off the heat and carefully stir in the
    vanilla. Then pour over the cooled crust (it’s okay if it’s not cooled
    completely) and quickly smooth it until it’s evenly distributed. Let caramel
    layer cool for 45 to 60 minutes in the refrigerator before adding the chocolate
    layer.

For Chocolate Layer:

  1. Add the chocolate chips and cream to a microwavable bowl (or
    alternately you can use a double boiler to melt). Microwave them in two or
    three 30-second intervals, stirring well in between just until the chocolate
    starts to melt. Be careful not to over melt it or it will seize (meaning it
    will get hard and then never melt again), especially milk chocolate.
  2. Pour chocolate layer over set caramel layer and smooth it
    until it’s evenly distributed. Refrigerate for 3-4 hours until the cookie bars
    are set completely. Carefully remove the tin foil and cut into four rows of
    eight bars for 32 bars total.
  3. These cookie bars can be eaten immediately, stored in an
    airtight container in the refrigerator for a couple of weeks, or frozen for a
    couple of months. For best results, let come to room temperature before serving
    so caramel is soft.







Read Full Recipe —> Click Here

Inspirational One Pot Creamy Cajun Chicken Pasta

INGREDIENTS

CAJUN
SEASONING

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

CHICKEN
PASTA

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

INSTRUCTIONS

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

This
article and recipe adapted from this site

Beautiful Creme Brûlée Cheesecake Cupcakes

Ingredients

Graham Cracker Crust

  • 9  graham crackers 1 sleeve, finely crushed
  • 6 tablespoons melted butter
  • 1/4 cup granulated sugar

Cheesecake Filling

  • 16  ounces cream cheese
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla extract
  • 1 large egg
  • 2 egg yolks
  • 1/2  cup  sour cream
  • 1  pinch  salt
  • 1/3 cup super fine sugar

Instructions

  1. Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners.
  2. Make your graham cracker crust by stirring together crushed graham crackers with sugar and melted butter. Divide crush amongst cupcake liners and press into the bottom.
  3. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, egg, egg yolks, sour cream, and salt. Continue beating until combined and smooth.
  4. Spoon cheesecake batter into each cupcake liner until 3/4 full.
  5. Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing.
  6. After cupcakes have cooled, remove from wrappers. Sprinkle about 1 teaspoon of super fine sugar on top of each one. Use a kitchen torch to caramelize sugar, or line up on a try and place under broiler setting in oven. Watch closely, rotating as needed until the sugar is caramelized.. Serve chilled.

This article and recipe adapted from this site

Elegant How to Make buttermilk Chicken Tenders



INGREDIENTS

  • 2 boneless skinless chicken breasts (4oz each)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon season salt
  • 1 tablespoon paprika
  • 1 tablespoon parsley flakes
  • Vegetable oil (about 2 cups)

INSTRUCTIONS

  1. Place chicken breasts in between 2 pieces of plastic wrap
    and pound to even thickness of about about 1/2″. Then cut into strips of about
    an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for
    about an hour.
  2. In a large bowl, combine flour, season salt, paprika and
    parsley flakes. In another bowl, beat two eggs.
  3. In a deep frying pan, heat oil to about 350 degrees F
    (medium heat for about 5 minutes).
  4. Remove chicken strips from buttermilk, dredge in flour mix,
    the eggs, then back through flour. Set aside on a paper plate until complete.
  5. Carefully place coated chicken into pan with hot oil. Fry
    for about 3-4 minutes, then flip pieces over for another 3 minutes or until
    golden brown. Internal temp should be 165 degrees F on an instant read
    thermometer. 
  6. Carefully remove chicken from oil and drain on paper towels.

Read Full Recipe >>>> Click Here

Elegant Italian Skillet Chicken with tomatoes and Mushrooms

INGREDIENTS

  • 4 large chicken cutlets (boneless skinless chicken breasts
    cut into 1/4-inch thin cutlets)
  • 1 tbsp dried oregano, divided
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 cup all-purpose flour, more for later
  • Private Reserve Extra Virgin Olive Oil (buy here)
  • 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
  • 14 oz grape tomatoes, halved
  • 2 tbsp chopped fresh garlic
  • 1/2 cup white wine
  • 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
  • 3/4 cup chicken broth
  • Handful baby spinach (optional)

INSTRUCTIONS

  1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp
    dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets
    with the flour; dust off excess. Set aside briefly.
  2. Heat 2 tbsp olive oil in a large cast iron skillet with a
    lid like this one. Brown the chicken cutlets on both sides (3 minutes or so).
    Transfer the chicken cutlets to a plate for now.
  3. In the same skillet, add more olive oil if needed. Add the
    mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the
    tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp
    pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
  4. Now add the white wine, cook briefly to reduce just a
    little; then add the lemon juice and chicken broth.
  5. Bring the liquid to a boil, then add the chicken back in the
    skillet. Cook over high heat for 3-4 minutes, then reduce the heat to
    medium-low. Cover and cook for another 8 minutes or until the chicken is fully
    cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before
    serving. Enjoy hot with your favorite small pasta like orzo and a crusty
    Italian bread!



This Recipe adapted from >>>> Click Here

New Easy Frozen Strawberry Dessert



INGREDIENTS

  • 3 cups graham cracker crumbs (about 22 full sheet graham
    crackers)
  • 3/4 cup unsalted butter, melted
  • 6 tablespoon granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup diced strawberries
  • 2 1/2 cups whole strawberries

INSTRUCTIONS

  1. Spray a 9 x 13 inch pan with non – stick spray. Set aside.
  2. In a medium dish combine graham cracker crumbs, sugar and
    melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save
    the rest for later.
  3. Place the whole strawberries in a blender and puree for
    about 1-2 minutes until completely smooth. Set aside.
  4. In a medium dish beat heavy whipping cream 1 min at a low
    speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
  5. In a large dish beat cream cheese and powdered sugar at a
    low speed, until creamy, then add condensed milk, vanilla and pureed
    strawberries and beat until combined.
  6. Add whipped cream beat until well combined .
  7. Fold in diced strawberries. Spread over the graham cracker
    layer.
  8. Sprinkle with the rest of the graham cracker crumbs.

Read Full Recipe —> Click Here

Best Of Chicken with Garlic Parmesan Rice



Ingredients

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

Instructions

  1. Heat olive oil over medium heat in a large skillet. Season
    chicken with salt and pepper and garlic powder. Sauté chicken tenders until
    nicely browned and just cooked through. Remove from skillet and set aside.
  2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt
    to the empty skillet and sauté garlic for a couple of minutes on medium heat.
  3. Turn heat to medium high and add white wine. Cook and stir
    for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use
    later.
  4. Add uncooked rice to skillet with remaining butter sauce.
    Stir well – make sure it’s completely covered. Add chicken broth and remaining
    1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to
    medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir
    several times while it’s cooking
  5. Sprinkle parmesan over rice then arrange chicken tenders in
    skillet over rice.  Cover, remove from
    heat then let stand for 5 minutes.
  6. Drizzle reserved 2 tablespoons of pan sauce over chicken
    tenders when serving and garnish with parsley.

This article and recipe adapted from this site

Lovely French toast Cookies



Ingredients

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

Instructions

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







Read Full Recipe —> Click Here

Inspirational Delicious Homemade Classic Cinnamon Rolls

Must-Haves:

  • 2 cups Organic All-purpose flour (I used Bob’s Red Mill)
  • 3 cups Artisan Bread flour (I used Bob’s Red Mill)
  • 1 packet Rapid Rise Yeast (That’s 2 1/4 tsps!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
  • 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred)
  • 1/4 cup WARM water
  • 1/4 cup unsalted butter (That’s 4 Tbsps!)
  • 2 large eggs, room temp.
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

For the Filling:

  • 3 Tbsps unsalted butter, melted
  • 1/2 cup organic brown sugar (I used Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Cream Cheese Glaze:

  • 4 oz. organic cream cheese, at room temp (That’s 1/2 a pack!)
  • 1 tsp vanilla extract
  • 3 cups organic powdered sugar
  • 2-4 Tbsps organic heavy cream
  • 3 Tbsps unsalted butter, softened
  • Get IngredientsPowered by Chicory

Instructions:

For the Dough:

  1. Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).
  2. Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
  3. Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.
  4. Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
  5. Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  6. Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
  7. In the meantime, you can work on the filling!

For the Filling:

  1. Melt butter and set aside. In a separate bowl, combine cinnamon, nutmeg, ground ginger, and brown sugar and set aside as well.
  2. Once the hour has gone by and your dough has risen (about double it’s original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  3. Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  4. Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
  5. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  6. Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  7. While all the baking magic is happening, make the cream cheese glaze and set aside.

For the Cream Cheese Glaze:

  1. Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  2. Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the glaze atop the rolls using a rubber spatula.
  3. Bon Appetite!

This article and recipe adapted from this site

Unique Easy Garlic Basil Chicken with tomato butter Sauce

INGREDIENTS

  • 1 lb. boneless skinless chicken breasts
  • salt and pepper
  • 1/4 cup olive oil
  • 5–6 roma tomatoes, diced
  • 3 cloves garlic, minced
  • one handful fresh basil, loosely packed, cut into ribbons
  • 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
  • 8 ounces pasta, like spaghetti, linguine, or bucatini

INSTRUCTIONS

  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  2. Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
  3. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
  4. Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
  5. Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

This article and recipe adapted from this site

Inspirational Slow Cooker tortilla soup



Ingredients 
  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic large, minced
  • 1 jalapeño diced and seeded
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro
  • Follow Spend with Pennies on Pinterest

Instructions 
  1. Cook onion, garlic and jalapeño in olive oil. Add to the
    bottom of a slow cooker.
  2. Add remaining ingredients (except tortillas and oil) to the
    slow cooker and cook on high for 4 hours.
  3. Shred chicken and add back to the pot. Serve with tortilla
    strips.
  4. Crispy Tortillas
  5. Heat oil over medium-high heat a small pan. Add tortilla
    strips in small batches and fry until crisp. Drain on paper towels and salt.

Read Full Recipe >>>> Click Here

Luxury Baked Mozzarella Chicken Rolls

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg
    Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping

INSTRUCTIONS

  1. Prep the chicken: Cut the chicken into 8 pieces and pound
    the pieces until they are thin (for quick cooking) and have expanded in surface
    area (for more filling). Place the breadcrumbs in a shallow bowl with 2
    tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the
    garlic and just a drizzle of olive oil for 2-3 minutes or until just barely
    wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3
    tablespoons of the egg whites. Place the remaining egg whites in a separate
    shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish
    and preheat the oven to 450 degrees. Place one piece of chicken on a flat
    working surface. Put a spoonful of ricotta-spinach filling right in the middle
    and roll the chicken up so that the edges meet to form a “seam”. Dip the entire
    chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a
    baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake
    for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be
    cooked through (white on the inside) and browned on the top. Cover the chicken
    with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5
    minutes or until cheese is melting. Sprinkle with fresh basil.



This Recipe adapted from >>>> Click Here

Inspirational Bunny butt Cheese Ball Easter Dessert



Ingredients

  • 16 oz Cream Cheese
  • 1/2 C Sprinkles
  • 1/2 C White Chocolate Chips
  • 1/4 C Sugar
  • 1 C Funfetti Cake Mix
  • 1 tsp Vanilla Extract
  • 1 tsp Butter Extract
  • 1 bag Coconut Flakes
  • 8 Pink M&M’s
  • Graham Crackers

Instructions

  1. Add the cream cheese, sprinkles, white chocolate chips,
    sugar, cake mix, vanilla, and butter extract into a mixing bowl.
  2. Knead with your hands until all ingredients are well
    combined.
  3. Separate into one large ball, two medium size balls, and one
    small ball.
  4. Roll each one in coconut and pack them to make sure they are
    completely covered.
  5. Assemble your bunny butt, by using the two medium size balls
    for feet and the small ball for a tail.
  6. Gently flatten out the feet and shape them with your hands.
  7. Use your pink M&M’s to create toes.
  8. Serve with graham crackers.

Read Full Recipe —> Click Here

New Crock Pot Nacho Chicken Dip



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

Instructions

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

This article and recipe adapted from this site

Inspirational Best Keto Chocolate Cake



INGREDIENTS


 Meatza Ingredients:

  • 1 cup coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup low carb sweetener 1:1 sugar replacement
  • 1/4 teaspoon monk fruit powder see note for alternative
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 4 cups zucchini shredded

Optional:

  • 3/4 cup sugar free chocolate chips
  •  

    chocolate buttercream frosting

DIRECTIONS

  1. In large mixing bowl, combine coconut flour, cocoa, Sukrin+,
    monk fruit, cinnamon, baking soda, baking powder, and sea salt.
  2. Mix in eggs, coconut oil, and vanilla until well combined.
  3. Stir in zucchini (and optional chocolate chips if using).
  4. Spread out into greased 9×13-inch pan (or two round 9-inch
    pans).
  5. Bake at 350°F for about 30-40 minutes or until toothpick
    inserted in center comes out clean.







Read Full Recipe —> Click Here

Best Of One Pot Middle Eastern Chicken and Rice

Ingredients

For the Chicken

  • 5 skin on,bone in chicken thighs
  • 2 tbsp of lemon juice
  • 2 tbsp of turmeric
  • 1 tbsp of cumin
  • ½ tbsp of curry
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1 tsp of salt
  • 1 tsp of black pepper

For the Rice

  • 2 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely minced
  • 1½ cups basmati rice
  • 1½ cups chicken broth
  • 1 cup water
  • 1 tbsp dried oregano
  • 1 tbsp of turmeric
  • 1 tsp of cumin
  • 1 tsp salt


Instructions

  1. Combine the chicken and all the ingredients for the chicken
    in a large resealable bag, and let marinade for at least 30 minutes (preferably
    over night for more flavor).
  2. Preheat the oven to 375 degrees.
  3. In a large oven safe skillet, heat 1 tbsp of olive oil over
    medium high heat. Place the chicken in the skillet skin side down and cook
    until golden brown (about 3-5 minutes), then flip over and cook the other side
    until golden brown (another 3-5 minutes).
  4. Remove the chicken and set aside.
  5. Remove any black or burnt bits from the pan, and add another
    tablespoon of olive oil to the pan over medium high heat.
  6. Add the onions to the skillet with the oregano, turmeric,
    and cumin. Saute until the onions become translucent.
  7. Add the garlic and basmati rice and saute for 1 minute, just
    until the rice begins to turn golden.
  8. Add the chicken broth, water, and salt and bring to a
    simmer. Place the cooked chicken thighs directly on top of the rice and liquid.
    Once the liquid has begun to simmer, cover with a lid, and transfer to the oven
    to continue cooking.
  9. Bake in the oven for 30 minutes. After 30 minutes, remove
    the lid and continue to bake for an additional 15 minutes, until all the liquid
    has been absorbed.
  10. Remove from the oven and let sit for 10 minutes before
    serving. Garnish with grilled lemon slice, and fresh parsley.
  11. Serve as is, or with Greek yogurt and fresh kale that has
    been massaged with olive oil, salt, and pepper.





This article and recipe adapted from this site

Inspirational Easy Crepe Recipe

INGREDIENTS
  • 2 cups milk
  • 4 eggs
  • 3 Tablespoons butter , melted
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups flour , sifted

INSTRUCTIONS
  1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
  2. Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
  3. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

NOTES
  • To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.
  • Leftovers: Add cooked crepes to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
  • To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months.
  • Reheating: Heat in microwave or skillet until warm. You can also enjoy your crepes cold if you prefer!

Base Recipe adapted from site

New Best Baked Mozzarella Chicken Rolls

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping

INSTRUCTIONS

  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

This article and recipe adapted from this site

Inspirational the Best Chicken Marinade



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

Instructions 
  1. Combine all ingredients, except for chicken, in a large
    Pyrex measuring cup or mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the
    chicken later.
  3. Place chicken in a large, ziploc bag and pour marinade over
    the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.
  5. To grill
  6. Preheat grill to medium high heat and lightly oil the
    grates.
  7. Remove the chicken from the marinade, letting the excess
    drip off.
  8. Grill chicken for 5 to 6 minutes on each side or until
    cooked through.
  9. Baste the chicken occasionally with the reserved marinade.
  10. Remove chicken from grill and tent with foil. Let chicken
    rest for at least 5 minutes before serving
  11. Optional.
  12. If you bring the reserved marinade up to a boil, let simmer
    until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Read Full Recipe >>>> Click Here

Inspirational Easy Mozzarella Chicken



INGREDIENTS

  • 4 5-ounce (150 gram) boneless skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to season
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 fire roasted pepper, (fire roasted capsicum), chopped
  • 15- ounces 425 grams crushed tomatoes, OR tomato puree
    (Passata)
  • 2 tablespoons tomato paste, garlic and herb flavoured if
    possible
  • Pinch crushed red pepper flakes OPTIONAL
  • 3/4 cup shredded mozzarella
  • 1 tablespoon freshly chopped parsley, to garnish

INSTRUCTIONS

  1. Arrange oven shelf to the middle of the oven. Preheat
    broiler (or grill in Australia) on medium heat.
  2. Season chicken with 2 teaspoons of Italian seasoning,
    paprika, onion powder, salt and pepper.
  3. Heat oil in a pan or skillet over medium heat. Cook chicken
    on both sides until browned and cooked through (about 8 minutes each side).
    Transfer to a plate; set aside.
  4. Cook the onion in the same pan until transparent (about 3-4
    minutes) scraping any browned bits form the bottom of the pan, then add in the
    garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper
    (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if
    including) and remaining Italian seasoning. Give it a good stir to mix well.
  5. Bring to a simmer and allow the sauce to thicken while
    stirring occasionally (about 4 minutes).
  6. Arrange the chicken in the sauce and top each breast with
    2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil
    for 1-2 minutes, or until the cheese in browned and bubbling.
  7. Garnish with parsley and serve.

Read Full Recipe >>>> Click Here

Luxury Sheet Pan Pancakes



Ingredients

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

Instructions

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

Read Full Recipe —> Click Here

Best Of Slow Cooker Chicken tortellini soup



Ingredients

  • 1 1/2 pounds boneless chicken breast
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning or more to taste
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving if desired
  • salt and pepper to taste

Instructions

  1. Add all of the ingredients to a slow cooker except for the
    tortellini.
  2. Cook on low for 6 hours.
  3. Remove the cooked chicken from the slow cooker and shred or
    cube and add back to the slow cooker.
  4. Add in the tortellini and cook for 15 minutes or until they
    are cooked all the way through.
  5. Season with salt and pepper to taste. Discard bay leaves and
    serve immediately with chopped parsley, if desired.


This article and recipe adapted from this site

New Slow Cooker Honey Garlic Chicken and Veggies



INGREDIENTS:
  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


DIRECTIONS:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic,
    basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce
    mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or
    high for 3-4 hours, basting every hour. Add green beans during the last 30
    minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a
    baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green
    beans, garnished with parsley, if desired.



This article and recipe adapted from this site

New Sweet Potato Pumpkin Spice Paleo Bread


INGREDIENTS
  • 1 large sweet potato or 2 small/medium ones, about 450 grams
  • 4 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

INSTRUCTIONS
  • Preheat oven to 350F.
  • Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
  • Add rest of ingredients to food processor and blend until smooth.
  • Bake in a parchment lined standard bread pan (4 1/2″ by 8 1/2″) for about 90 minutes until a toothpick when inserted comes out clean.

Base Recipe adapted from site

Luxury Easy Skillet Creamy Garlic Chicken with Broccoli

Ingredients

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

US Customary – Metric


Directions

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

This article and recipe adapted from this site

Luxury Easy Cold Brew Coffee Pie Recipe

Ingredients

  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine; I used sweetened
    cold brew coffee but unsweetened will work)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less
    strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish

Instructions

  1. In a large bowl, whisk together the instant pudding dry mix,
    the cold brew coffee, the milk and the coffee extract. Whisk until combined and
    slightly thickened, about 1 minute. Fold in the Cool Whip completely, making
    sure to get the bottom!
  2. Pour the mixture into the prepared pie crust and smooth out
    the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, pipe on whipped cream and garnish with
    dark chocolate-covered espresso beans. Cut into wedges and serve!



This Recipe adapted from >>>> Click Here

New Weight Watchers Peanut butter Whips



Ingredients 
  • 8 ounces whipped topping
  • 3 tablespoons Peanut Butter
  • 3-4 tablespoons sugar-free chocolate syrup

Instructions 
  1. Mix together whipped topping and Peanut Butter. Spoon into
    paper mini-muffin cups or muffin cups. Top with a drizzle of chocolate syrup.
  2. Eat right away or place in freezer to firm up

Read Full Recipe —> Click Here

Inspirational Garlic butter Chicken Tenders



INGREDIENTS

  •  1 lb chicken tenders
  •  1 teaspoon smoked
    paprika
  •  3 dashes cayenne
    powder
  •  4 tablespoons
    unsalted butter, room temperature
  •  3 – 4 cloves garlic,
    minced
  •  1 teaspoon bottled
    Italian seasoning (Simply Organic or McCormick brand)
  •  salt, to taste
  •  1/2 tablespoon lemon
    juice
  •  1 tablespoon chopped
    parsley
  •  lemon wedges

DIRECTIONS
  1. Season the chicken tenders with smoked paprika and cayenne
    pepper. Set aside. 
  2. Chicken tenders.
  3. Heat up a cast-iron skillet (preferred) on high heat and add
    3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add
    the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and
    start cooking the other side.
  4. Push the chicken tenders to the side of the skillet. Add the
    remaining 1 tablespoon of butter follow by the minced garlic on the empty space
    on the skillet. Add the Italian seasoning on top of the chicken tenders and
    stir to combine well with the chicken and garlic.
  5. Add salt and lemon juice and continue to cook the chicken
    tenders until they are slightly charred on the both sides. Add the chopped
    parsley, stir to combine well. Turn off the heat and serve immediately with
    lemon wedges. Squeeze the lemon juice on top before serving.

This article and recipe adapted from this site

Best Of Roast Herb Chicken



INGREDIENTS

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

INSTRUCTIONS

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

This article and recipe adapted from this site

Elegant Creamy Chicken Pasta with Bacon



Ingredients


Main Ingredients:

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


Pasta:

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

Instructions


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


This article and recipe adapted from this site

Beautiful Best Peanut butter Cup Brownies

Ingredients

  • 1 box of your favorite boxed brownie mix
  • 1/4 cup of peanut butter
  • semi-sweet chocolate chips
  • peanut butter morsal chips

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a 12 cup cupcake pan or a mini muffin tin if you prefer bite size
  3. Prepare brownies as directed on box
  4. Spoon the brownie mix evenly into tin. I use an ice cream scoop or mini scoop for even amounts.
  5. Bake as directed for about 20 minutes or until a cake tester inserted in the center comes out mostly clean with a few crumbs.
  6. Allow to cool for a few minutes and then use the back of a spoon to create an indentation in the center of the brownies.
  7. Melt peanut butter in the microwave for 30 secs and stir until smooth.
  8. Spoon a small amount into each indentation.
  9. Top with both chocolate and peanut butter chips.
  10. Cool in pan and then remove to a wire rack to harden up.
  11. Keep in a sealed container unless you eat them right away…which you will!!


This article and recipe adapted from this site

Luxury Creamy Garlic Parmesan Chicken and Mushrooms Recipe

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 4-6 small chicken breasts, or 2-3 chicken breasts, trimmed
    to be around 6 oz apiece
  • salt and pepper, to taste (about a pinch each)
  • 8 oz cremini mushrooms, cleaned and stems removed (optional,
    slice into thick slices)
  • 1/2 cup butter
  • 1/2 cup chicken stock
  • 1/4 cup minced garlic
  • 1 tbsp italian herb seasoning blend
  • 1/4 cup grated parmesan cheese
  • parsley or green onions, to garnish

INSTRUCTIONS

  1. In a large pan, heat olive oil on medium high until
    shimmery.
  2. Add chicken.
  3. Season with salt and pepper, and brown each side until deep
    golden brown, about 3-4 minutes per side.
  4. Add mushrooms to dish.
  5. Let mushrooms brown with chicken, another 4 minutes,
    stirring occasionally to prevent burning.
  6. Add garlic and italian herb blend, let garlic soften and
    become fragrant, about 3 minutes.
  7. Add butter and stock to pan, taking care to scrape up any
    browned bits.
  8. Let stock reduce, 4 minutes.
  9. Stir in parmesan cheese and top with parsley or green onions
    to garnish.
  10. Serve over pasta, rice, vegetables, or on its own.





This Recipe adapted from >>>> Click Here

Fresh Flourless Marshmallow Crunch Brownies



For the Brownies*:

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate  

For the Topping:

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used
    Cocoa Krispies because I strangely can’t find plain here. Not complaining.)

  1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking
    pan.
  2. Combine the sugars and oil and beat until well combined. Add
    in the eggs and vanilla and whisk together. Beat for about two minutes.
  3. Add the cocoa powder and salt to the batter and blend until
    smooth. Fold in the chocolate chips. Pour into prepared pan.
  4. Bake the brownies for about 17 minutes and then top with the
    marshmallows. Continue baking 8 more minutes (if using a different recipe for
    the brownies, just make sure you add the marshmallows during the last 8 minutes
    of bake time). Allow to cool while you prepare the topping.
  5. For the topping, combine the chocolate chips, peanut butter,
    and butter in a microwave safe dish. Microwave thirty seconds at a time,
    stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
  6. Lay dollops of the topping evenly across the top of the
    cooled brownies and then spread to cover the entire top. Wait until completely
    cooled to cut. You can keep these in the fridge for a chewier crispier brownie
    or on the counter for a gooier brownie.

Read Full Recipe >>>> Click Here

Beautiful Classic Panna Cotta

INGREDIENTS

For the panna cotta: 
  • 2 1/2 sheets gelatine 
  • 150ml milk 
  • 400ml double cream 
  • 60g caster sugar 
  • 1 vanilla pod, split lengthways 

For the compote: 
  • 350g raspberries, plus 50g extra to serve 
  • 60g caster sugar 
  • Splash of chambord 
  • Mint sprigs, to serve

INSTRUCTIONS

  1. To make the panna cotta: add the sheets of gelatine to a
    bowl of cold water and soak for 5 mins. 
  2. Pour the milk and cream into a saucepan with the sugar and
    vanilla seeds. Stir to combine and bring to a simmer, then remove from the
    heat. Take the gelatine out of the cold water and squeeze out the excess, then
    add to the milk mixture. Stir until completely dissolved. Pour into four
    ramekins and place in the fridge to set for at least 4 hours. 
  3. For the compote: place all the ingredients in a small
    saucepan and place over a medium high heat and bring to a boil. 
  4. Reduce and simmer until slightly thickened. Blitz until
    smooth with a hand blender and then pass through a sieve to remove the seeds.
    Set aside until needed. 
  5. To serve: turn each ramekin upside-down onto a serving
    plate. If the panna cotta won’t drop out, carefully dip the ramekin in a bowl
    of warm water to loosen it. Serve with the raspberry compote, some fresh
    berries and a sprig of mint.

Read Full Recipe —> Click Here

New Keto Lemon Coconut Balls



Ingredients:

  • 1/4 cup(60g) cream cheese
  • 1 tsp 14% sour cream
  • 2 tsp fresh lemon juice
  • zest from 1/2 a large lemon
  • 1/2 cup+2 tbsp(77g) Almond Flour
  • 2 tsp Truvia
  • 1 tbsp Splenda (or to taste)
  • 1/4 tsp vanilla extract
  • 1/16 tsp salt

Coating:

  • 1/4 cup(15g) Flaked or Shredded Unsweetened Coconut
  • 1 tsp truvia (or 1 tbsp of another sweetener)

Directions:

  1.  Combine all base
    ingredients until a thick dough forms.
  2.  Freeze the dough for
    5-7min.
  3.  Mix your coconut and
    sweetener on a small plate or bowl.
  4.  Remove the dough from
    the freezer and roll it into 10 small balls. keto lemon coconut balls
  5. Coat each ball gently in coconut until fully covered.keto
    lemon coconut balls
  6. Place back on a plate and freeze for 30min-1 hour.
  7. Enjoy immediately or store in the fridge or freezer
    (depending on the texture you prefer) in an air-tight container!

Read Full Recipe —> Click Here

Luxury Greek Chicken Gyros with Tzaziki

Ingredients

  • 2 lb / 1 kg chicken thigh fillets , boneless skinless

MARINADE

  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider
    vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt , preferably full fat
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper

TZATZIKI

  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber
    after squeezing out juice)
  • 1 1/4 cups Greek yoghurt , preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper

SALAD

  • 3 tomatoes , desseeded and diced
  • 3 cucumbers , diced
  • 1/2 red spanish onion , peeled and finely chopped
  • 1/4 cup fresh parsley leaves (optional)
  • Salt and pepper

TO SERVE

  • 4 to 6 pita breads or flat breads

Instructions

  1. Place the Marinade ingredients in a ziplock bag and massage
    to mix. Add the chicken into the ziplock bag and massage to cover all the
    chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours,
    ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

  1. Cut the cucumber in half lengthwise. Use a teaspoon to
    scrape the watery seeds out. Coarsely grate the cucumber using a box grater.
    Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  2. Place cucumber in a bowl. Add remaining ingredients then mix
    to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

  1. Combine ingredients in a bowl.

COOK CHICKEN

  1. Brush the outdoor grill with oil, then preheat on medium
    high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  2. Remove chicken from Marinade. Cook the chicken for 2 to 3
    minutes on each side, until golden brown and cooked through (cooking time
    depends on size of chicken).
  3. Remove the chicken from the grill / fry pan onto a plate.
    Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

  1. If your chicken thighs are large, you may need to cut them.
    Mine were small.
  2. Get a pita bread or flatbread (preferably warmed) and place
    it on a piece of parchment (baking) paper (or you could use foil). Place some
    Salad down the middle of the bread, then top with chicken and Tzatziki.
  3. Roll the wrap up, enclosing it with the parchment paper.
    Twist the end with the excess parchment paper to secure it and cut if desired.
  4. I prefer to lay everything out on a table and let everyone
    help themselves.

 Recipe Notes:

1. Tzatziki – makes a generous amount. But better to have
too much than not enough!

2. Freezing – chicken can be frozen in marinade uncooked.
Once thawed, massage well to remove curdling then cook per recipe!

Cooked chicken will keep for 4 days in the fridge.

3. Nutrition per serving assuming this serves 4 using pita
bread.



This article and recipe adapted from this site

Lovely Hot Chocolate Floats

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

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

Base Recipe adapted from site

Unique Healthy Chicken Broccoli soup

Ingredients

  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery ribs finely chopped
  • 4 garlic cloves crushed
  • 1 bay leaf
  • 1 tbsp dried mixed herbs
  • 1 tsp chilli flakes/red pepper flakes (optional)
  • 5 cups broccoli stems removed and finely chopped
  • 6 cups chicken stock/broth (Home-made or good quality store bought )
  • 2 cups milk
  • 2 tbsp cornflour/cornstarch mixed with 2 tbsp water
  • 2 cups shredded chicken (I used rotisserie chicken)
  • salt and pepper to taste
  • lemon juice to taste

Instructions

  1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
  2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
  3. Bring to a simmer then add the broccoli florets and shredded chicken.
  4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
  5. Serve with crusty bread.

This article and recipe adapted from this site

Awesome Chocolate Chip Banana Bread

INGREDIENTS

  • 1 1/2 cups (380g) ripe and mashed banana (3-4 medium
    bananas), measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
  • 1 1/3 cups (180g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + a handful more for
    sprinkling on top

INSTRUCTIONS

  1. Preheat your oven to 325F and grease and line a 9×5 loaf pan
    with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
    Set aside.
  3. In a separate bowl, mix together the melted butter and
    sugars until you reach a paste-like consistency. This may take some vigorous
    whisking for a minute or two. You can either use a whisk or an electric mixer
    with the paddle attachment.
  4. Add in your mashed bananas followed by the eggs, yogurt, and
    vanilla.
  5. Once all of your wet ingredients are mixed together, fold in
    the dry ingredients. Then, fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan and spread it
    even. Sprinkle extra chocolate chips on top if you like.
  7. Bake for 1 hour to 1 hour 15 minutes or until a toothpick
    comes out with a few moist crumbs. Let it cool completely before removing from
    the pan. Store at room temperature in an air-tight container.
  8. Now dig in! Make sure to leave a comment below to let me know
    how it went!



This Recipe adapted from >>>> Click Here

Inspirational Lemon butter Chicken



Ingredients 
  • 4 Boneless Skinless Chicken Breasts cut in half
  • 1/2 Tablespoon paprika
  • 3 Tablespoons butter divided
  • 4 garlic cloves
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • Juice of 1 lemon
  • Splash of dry white wine optional
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach
  • Dash salt and fresh cracked pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of butter in a large oven-proof skillet
    (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over
    medium high heat.
  4. Add the chicken and sear both sides until golden brown,
    about 2-3 minutes per side. Remove and set chicken aside on separate plate. 
  5. While the chicken is resting, return back to the same
    skillet and melt remaining tablespoon of butter in the skillet. Add garlic and
    cook stirring frequently about 1 minute.
  6. Stir in chicken broth, splash of dry white wine, lemon juice
    and thyme.
  7. Bring to a boil and reduce heat and let the sauce reduce and
    thicken.
  8. Continue to cook the sauce about 5-7 minutes so the sauce
    becomes thicker. You don’t want the sauce to become too runny!
  9. Add the heavy cream, Parmesan cheese, turn temperature down
    and cook for a minute or two.
  10. Add in the spinach and simmer until the spinach has wilted
    and the sauce has slightly thickened.
  11. Once your sauce is to the desired thickness, return the
    chicken to the skillet.
  12. Place in the oven and cook for about 15-20 minutes until
    internal temperature of the chicken reaches 165 degrees.
  13. Remove the dish and let sit for about 5 minutes before
    serving.

Read Full Recipe >>>> Click Here

Best Of Pumpkin Delight



INGREDIENTS

  • 1 Cup Cinnamon Graham Crackers crushed
  • 1 Cup Honey Graham Crackers crushed
  • 1 Cup Unsalted Butter melted
  • ½ Cup Flour
  • ¼ Cup Sugar
  • 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup)
  • 3 8-oz Blocks of Cream Cheese, softened
  • 3 Cups Powdered Sugar
  • 4 Cups Cool Whip, softened
  • 3 Packages of 3.4-oz Instant Vanilla Pudding
  • 2.5 Cups Whole Milk
  • 15- oz Can Pumpkin Puree
  • 1 Tsp Pumpkin Pie Spice

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Mix cinnamon graham crackers, honey graham crackers, butter,
    flour, ¼ cup chopped pecans and sugar in a medium mixing bowl.
  3. Press graham cracker mixture into a buttered 9×13 baking
    dish. Put in the oven and cook for 15 minutes. Remove from the oven and let
    cool completely.
  4. In a large mixing bowl combine cream cheese, powdered sugar,
    and 1 cup of cool whip. Use an electric mixer or stand mixture — start on a
    low speed to combine. Once mixture is starting to combine turn the speed to
    high and finish whipping the mixture together until no lumps remain.
  5. Spread cream cheese mixture over the top of the cooled
    graham cracker crust.
  6. In a large mixing bowl combine instant vanilla pudding,
    milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together.
  7. Pour pudding mixture over the cream cheese layer.
  8. Spread remaining cool whip over the top of the desert.
    Sprinkle with ¾ cup of remaining chopped pecans.
  9. Cover with plastic wrap and refrigerate 3 hours. Move to the
    freezer one hour before serving. This will allow for easy cutting and lifting
    of each dessert piece when serving.

Read Full Recipe —> Click Here

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 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.



This article and recipe adapted from this site

New Pumpkin Spice Muffins

Ingredients
Pumpkin Spice Muffins
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree

Cinnamon Sugar Topping
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter (, melted)

Instructions
Pumpkin Muffins
  1. Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
  2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
  3. In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree. 
  4. Mix the flour mixture into the pumpkin mixture until no lumps remain.
  5. Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
  6. Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes. 

Cinnamon Sugar Topping
  1. In a small bowl mix together the sugar and cinnamon. 
  2. Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
  3. Then dip in the bowl of cinnamon sugar. 

Recipe Notes
*If you don’t have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg & 1/4 teaspoon ground cloves. 

Base Recipe adapted from site

Lovely Easy Olive Garden Stuffed Chicken Marsala

Ingredients

US Customary – Metric


Chicken

  •  4 boneless skinless chicken breasts
  •  3/4 cup all-purpose flour
  •  Salt/Pepper to taste
  •  ½ cup olive oil

Stuffing

  •  ½ cup smoked shredded cheese provolone or gouda
  •  8 oz. mozzarella cheese shredded
  •  ¼ cup Parmesan cheese grated
  •  ½ cup breadcrumbs
  •  1 teaspoon fresh garlic minced
  •  1 tsp red pepper flakes
  •  2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
  •  3 green onions thinly sliced
  •  3/4 cup sour cream

Sauce

  •  1 yellow onion sliced into strings
  •  4 cups Dry Marsala Wine
  •  8 oz. heavy cream
  •  12 oz. button mushrooms thinly sliced

Instructions

  1. Combine all stuffing ingredients together in a bowl and set aside.
  2. Preheat the oven to 350 degrees.
  3. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
  4. Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 – 1/2 inches thick.
  5. Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.
  6.  

  7. Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.
  8. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
  9. Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
  10. Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
  11. Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
  12. Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

This article and recipe adapted from this site