Creamy Parmesan Orzo with Chicken and Asparagus

Ingredients

• 1 lb chicken breast, boneless and skinless (about 3)
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups half and half
• 3 cups chicken broth, low sodium, or water
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp parsley, chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir. 
6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes. 
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

Base Recipe adapted from this SITE

Easy Rotisserie Chicken Tacos

Ingredients

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• ½ teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded
• Toppings
• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

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Instructions

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. Divide the pepper jack between the 12 tortillas.
8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
11. Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
12. Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

Base Recipe adapted from this SITE

Easy Bourbon Chicken

Ingredients

• 5-6 skinless boneless chicken breasts - about 3 pounds
• 3 tablespoons cornstarch divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oil
• 2 cloves garlic minced
• 1 cup water
• 1/2 cup apple juice
• 1/4 cup bourbon
• 1/2 cup chicken broth
• 2/3 cup lite soy sauce lower sodium
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup packed light brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper.
3. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
4. Add half the chicken pieces and cook for 3 minutes without stirring.
5. Turn the chicken pieces and cook and additional three minutes.
6. Remove the chicken from the pan.
7. Use the remaining oil to cook the second half of the chicken the same way.
8. Remove the chicken from the pan.
9. Add in the garlic and cook for 20 seconds until you can just smell it.
10. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
11. Bring to a boil then add back in the chicken.
12. Cook for 10-15 minutes or until the sauce is reduced by about half.
13. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
14. Add into the pan and stir.
15. Cook until the sauce is thickened. Serve immediately.

Base Recipe adapted from this SITE

Bacon Brown Sugar Garlic Chicken

Ingredients

• 2/3 cup brown sugar packed
• 3 tablespoons garlic minced
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 6 chicken breasts boneless and skinless (4-5 ounces each)
• 12 slices bacon

Instructions

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
3. Coat the chicken in the brown sugar mixture.
4. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking).
5. Place into your baking pan (with at least 2 inch high sides).
6. Top with the remaining brown sugar mixture.
7. Cook at 375 degrees for 25-30 minutes or until cooked through and browned.
8. Careful to not let the brown sugar burn and blacken.

Base Recipe adapted from this SITE

Slow-Cooker Chicken Burrito Bowls

INGREDIENTS

• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 (14.5-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth, plus more as needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup uncooked brown rice
• 1 cup frozen corn kernels
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

INSTRUCTIONS

1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
2. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

RECIPE NOTES

• Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on the LOW setting. Add the beans and corn and cook for 30 minutes more, or until warmed through, while you're cooking the rice (omit the remaining chicken broth).
• Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup low-sodium vegetable broth, spices, rice, black beans, and corn in the slow cooker. Cook on the LOW setting for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Base Recipe adapted from this SITE

Tuscan Garlic Chicken

INGREDIENTS

• 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts)
• 2 cloves garlic
• a pinch of salt and pepper
• 2 oz fresh baby spinach
• 14 oz can artichoke hearts drained and chopped
• 8.5 oz jar sun dried tomatoes drained with 1 tbsp oil reserved, and chopped
• 1 cup mozzarella cheese grated

INSTRUCTIONS

1. Preheat the oven to 375˚F.
2. Lay the chicken flat in the bottom of a large casserole dish.  Season with salt and pepper then press garlic and spread it evenly over the chicken breast.  Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese.
3. Bake for 45-50 minutes total.  Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature).
4. Serve with your choice of sides 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. Cooking time may be reduced.
• Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

Base Recipe adapted from this SITE

SLOW COOKER QUESO CHICKEN TACOS

Ingredients

• 2  pounds boneless skinless chicken breasts
• 1 packet (1 ounce) of your favorite taco seasoning or use homemade
• 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies)
• 4 ounce can mild diced green chiles
• 1/2  cup chicken broth
• 3/4 cup salsa con queso  – use your favorite brand or use homemade 
• taco shells, hard or soft
• favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso

Directions

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

Tips

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

Base Recipe adapted from this SITE

Chicken Gnocchi Soup

 RECIPE

• 1 medium onion, chopped
• 2 large carrots, peeled and grated
• 4 stalks celery, chopped
• 6 cloves garlic, peeled and chopped
• 2-3 T olive oil
• 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container 
• 7 C water
• 8 chicken bullion cubes
• 1 (16 ounce) package Potato Gnocchi 
• 4 C half and half
• 1 1/2 C spinach, chopped
• 1 t thyme
• 1/8 t nutmeg
• 1 T sugar
• 1/4 C cold water
• 5 T cornstarch
• salt and pepper 
• 2 T butter

1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. 

 2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. 

 3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 

 4. Take the lovely rotisserie chicken out of the package and set it on a plate. 

 5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.  

6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. 

7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. 

8. Add the chopped chicken

 and bring the soup to a boil. 

9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth. It should happen pretty fast. 

 10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot. 

11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. 

12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 

13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 

14. Taste it and season it to your liking with salt and pepper. 

Enjoy!

Base Recipe adapted from this SITE

Baked Honey BBQ Popcorn Chicken

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup (125g) all-purpose flour
• 5 cups (140g) corn flakes cereal, crushed lightly
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 2 large eggs
• ¼ cup (60ml) milk

Easy Honey BBQ Sauce

• 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original)
• 1/4 cup (80g) honey
• 1/4 cup (68g) ketchup

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Instructions

1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
4. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
5. Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
6. Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
7. Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.

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Notes

• Make Ahead & Freezing Instructions: Prepare the popcorn chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked popcorn chicken before tossing in the honey BBQ sauce. Bake frozen popcorn chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.
• Plain Popcorn Chicken: You can leave the popcorn chicken plain. Simply add a little more seasoning (salt, pepper, smoked paprika, and garlic powder) to the cornflake mixture and leave off the honey BBQ sauce.

Base Recipe adapted from this SITE

Easy Cannoli Recipe

Ingredients

• 12 store bought cannoli shells
• 30 ounces whole milk ricotta cheese 2 containers
• 1 cup powdered sugar
• 2 teaspoons lemon zest or 1 teaspoon lemon extract
• 1 teaspoon vanilla
• 6 tablespoons heavy cream
• mini chocolate chips chopped pistachios, etc.. as garnish
• powdered sugar

Instructions

1. Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender.
2. Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached.
3. Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli.
4. Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar.
5. Store refrigerated in an airtight container for up to two days.

This article and recipe adapted from this site

BEST SOFT AND CHEWY SUGAR COOKIES

INGREDIENTS

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

INSTRUCTIONS

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

This article and recipe adapted from this site

Vegan Peanut Butter Cookies

Ingredients

• 1/2 cup peanut butter, or allergy-friendly sub
• 3/4 tsp baking soda
• 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
• 1/3 cup sugar, unrefined if desired
• 2 tbsp applesauce
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt

Instructions

1. Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.

This article and recipe adapted from this site

No Bake Oreo Cheesecake

Ingredients

• 48 Oreos (1 package)
• 1/2 cup butter melted
• 32 oz cream cheese softened 4 packages)
• 3/4 cup sugar
• 1 tsp vanilla
• 8 oz cool whip or whipped cream

Instructions

1. Crush all Oreos in large Ziploc bag using a rolling pin, or in food processor (reserve 1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13x9-inch pan. Set aside.
2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies 
3. Refrigerate 4 hours, or until firm. ENJOY!

This article and recipe adapted from this site

Lemon Cheesecake Crescent Rolls

Ingredients

Rolls

• 1 package 8 count refrigerated crescent rolls
• 4 oz. cream cheese cold
• 2 Tbsp. granulated sugar
• 1/4 tsp. lemon extract
• zest of 1/2 lemon

Glaze

• 1 c. powdered sugar
• 1 1/2 Tbsp. lemon juice
• zest of 1/2 lemon

Instructions

1. In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
2. Beat on medium-high speed until mixture comes together.
3. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
4. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
5. Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
6. Bake at 375 degrees for 12-14 minutes or until golden brown.
7. Let rolls cool on a wire rack.
8. Once cool, prepare glaze by combining all ingredients until smooth.
9. Drizzle glaze evenly over rolls.

This article and recipe adapted from this site

LACE COOKIES

INGREDIENTS

• 1 cup butter
• 2 1/4 cup brown sugar packed
• 2 1/4 cup rolled oats
• 1 teaspoon vanilla
• 1 egg
• 1 teaspoon salt
• 3 tablespoon flour all purpose

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a small saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat.
3. In a mixing bowl or mixer, combine brown sugar, oats, egg and vanilla. Add brown butter. Mix until combined.
4. Stir in salt and flour.
5. Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown.

This article and recipe adapted from this site

quick + creamy cranberry brie flatbread

INGREDIENTS

• 1 package [2 per package] Na’an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.)
• 2 tablespoons mascarpone
• 6 ounces brie cheese, rind removed
• ½ cup fresh cranberries
• 2 springs fresh rosemary, leaves removed and chopped fine¹

INSTRUCTIONS

1. Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
2. On each flatbread: spread 1 tablespoon mascarpone and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.²

This article and recipe adapted from this site

Vegan Peanut Butter Balls

INGREDIENTS

• 1 cup (250g) Smooth Creamy Peanut Butter
• 1/3 cup (80ml) Vegan Whipped Cream*
• 2 cups (240g) Powdered Sugar
• 10.5oz (300g) Vegan Chocolate
• 1 tsp Coconut Oil

For Decoration (Optional): 

• Crushed Peanuts

INSTRUCTIONS

1. Add the peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in. It will be crumbly.
2. Slowly add the vegan whipped cream until you achieve a thick consistency that you can easily roll into balls. You may not need to add all your whipped cream, it depends on the kind of peanut butter you’re using, so go slow when you add in the whipped cream.
3. When your peanut butter mix is ready, cover a tray with parchment paper and roll the peanut butter mix into balls – aim to get 20 balls – and place the tray into the freezer for a couple of hours until the balls have set solidly.
4. Break up the vegan chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until your chocolate is melted. Add in the coconut oil and stir it in (makes the chocolate a little thinner and easier to work with).
5. Place each ball in the melted chocolate and use two teaspoons to cover it in chocolate and then lift it out and place it back onto the parchment lined baking tray. Sprinkle with crushed peanuts (optional).
6. When all the balls are covered in chocolate, place in the fridge for around 10 minutes for the chocolate to set.
7. Keep the balls stored in the fridge and serve directly from the fridge.

This article and recipe adapted from this site

Garlicky Beer Cheese Dip

Ingredients

• 4 T Fresh Churned Garlic Butter
• 8 oz package cream cheese, softened
• 1 (8 oz) package shredded Cheddar cheese
• 1 (8 oz) package shredded mozzarella cheese
• 1 cup beer
• ½ cup half and half
• Salt and pepper, to taste

Instructions

1. In a large skillet, melt Garlic Butter and cream cheese over medium heat. Add cheddar, mozzarella, beer, half and half, and salt and pepper if needed.
2. Stir constantly, until cheese is melted and dip is smooth and creamy.
3. Serve with soft pretzels or chips.

This article and recipe adapted from this site

NUTELLA BANANA CRESCENT RING

Ingredients

• 3 large bananas
• 1 8-oz can crescent roll dough
• 1/2 cup Nutella
• 1/4 cup cinnamon sugar
• chocolate sauce and ice cream for serving, optional

Instructions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper or a nonstick baking mat.
2. Dust a work surface with flour. Unwrap the crescent roll dough into a large rectangle.
3. Use a knife to score widthwise at 1 1/2 inch intervals. Spread Nutella across one third of the dough lengthwise (see video).
4. Peel bananas and chop into 3 pieces each. Add on top of Nutella and roll dough up into one long straight roll.
5. Shape dough into a round ring. Dust with cinnamon sugar and carefully place onto prepared baking sheet. Bake 15 minutes.
6. Remove from oven. Drizzle optional chocolate sauce on top and add ice cream. Serve and enjoy!

This article and recipe adapted from this site

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

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

Super Soft Sprinkle Pudding Cookies

Ingredients:

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

Instructions:

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

This article and recipe adapted from this site

CARAMEL BROWNIE RECIPE

INGREDIENTS

• 18 ounce package fudge brownie mix , I used Duncan Hines
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sweetened condensed milk , divided
• 1 cup chocolate chips
• 11 ounces caramel bits , or wrapped caramels

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly. 
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

This article and recipe adapted from this site

Reese's Peanut Butter Captain Crunch Bars

Ingredients

• 10 Reese's Peanut Butter Cups, regular size
• 1/4 cup butter, salted
• 1 cup smooth peanut butter
• 4 cups mini marshmallows
• 6 cups Captain Crunch cereal

Topping

• 1 1/2 tbsp butter, salted
• 1/4 cup smooth peanut butter
• 1/3 cup mini Reese's Pieces

Instructions

1. Chop the peanut butter cups into small pieces.
2. Place butter and peanut butter in a large saucepan over medium-low heat. Stir until completely melted.
3. Add marshmallows to the pan and stir well until completely melted. Remove from heat.
4. Add the cereal to the pan and stir until all of the cereal is coated in marshmallow.
5. Add the pieces of peanut butter cups and continue stirring until they are melted into the mixture.
6. Pour the mixture out into a greased 9 x 13 inch pan and press out evenly.

Topping

1. Place the butter in a microwavable bowl and heat on high for 30 seconds.
2. Add the peanut butter to the melted butter and stir until the peanut butter is melted as well.
3. Use a spoon to drizzle half of the melted peanut butter mixture over the cereal bars.
4. Sprinkle the mini Reese's pieces on top.
5. Drizzle the remaining melted peanut butter on top.
6. Place the pan in the fridge and chill for about an hour before slicing and serving.
7. Enjoy!

This article and recipe adapted from this site