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INGREDIENTS FOR THE CHURROS 1 c. water 6 tbsp. butter 2 tbsp. granulated sugar 1 tsp. pure vanilla extract 1 c. all-purpose flour 1 tsp. kosher salt 2 large eggs Cinnamon sugar FOR THE CHOCOLATE DIPPING SAUCE 3/4 c. dark chocolate chips 3/4 c. heavy cream 1 tsp. ground cinnamon 1/4 tsp. kosher salt DIRECTIONS Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag. Fry until golden, 4 to 5 minutes, turning as nec

INGREDIENTS 2 Tbsp olive oil ($0.32) 4 cloves garlic ($0.32) 3 15 oz. cans cannellini beans ($1.47) 2 cups vegetable (or chicken) broth ($0.26) 1/2 tsp dried rosemary ($0.05) 1/4 tsp dried thyme ($0.02) 1 pinch crushed red pepper ($0.02) freshly cracked pepper to taste ($0.03) INSTRUCTIONS Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. Smash the beans slightly

Ingredients Eclair Cake 15-20 Graham Crackers broken in half 1 pkg. vanilla instant pudding 3.4 oz. size 1-1/2 cups 2% milk cold 8 ounces COOL WHIP Whipped Topping thawed Chocolate Topping ½ cup brown sugar ¼ cup cocoa powder ¼ cup butter ¼ cup milk 1 Tbs vanilla extract White Chocolate Drizzle 1/2 cup white chocolate chips Instructions Eclair Cake In a large bowl beat the pudding mix with the milk, using a hand mixer. Let it set up a little, then stir in thawed Cool Whip. In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture. Repeat this by adding 10 more graham cracker squares. Then spread the other half of the pudding mixture over the squares. Top with remaining 10 graham cracker squares. Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours. Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring bet

INGREDIENTS 2 pkg cream cheese 2 tsp. Worcestershire sauce 8 ounces  Shredded cheddar cheese 1/2 tsp. Garlic powder 1/4 tsp.   Cayenne pepper 1 cup Everything Bagel Seasoning INSTRUCTIONS In a medium bowl mix the cream cheese, Worcestershire sauce, garlic powder and cayenne pepper until combined. Add cheddar cheese and form into a ball. In a smaller bowl, add the Everything Bagel Seasoning. Roll the cheese ball around in the seasoning until well covered. Let Cheese Ball refrigerate for at least 2 hours and serve. Read more at https://tatertotsandjello.com/everything-bagel-seasoning-cheese-ball-recipe-perfect-for-the-holidays/#ofD9HojvCT6vbzrl.99 Source :  https://tatertotsandjello.com/everything-bagel-seasoning-cheese-ball-recipe-perfect-for-the-holidays/

Ingredients 2.5 pounds chicken tenderloins 3/4 cup mayo 3/4 cup shredded parmesan cheese 1 tsp garlic powder 1/2 tsp salt Instructions Preheat oven to 400. Combine the mayo, 1/4 cup of the cheese, garlic, and salt in a medium bowl. Add the chicken and stir to coat. Put the chicken on a large baking sheet. I put parchment on mine to save on the cleanup. Sprinkle on the rest of the cheese. Bake for 25-30 minutes until the chicken is cooked through. Optional: Broil for 2-3 minutes to brown the cheese. Watch the chicken closely if you are broiling so it doesn't burn. Source :  https://joyfilledeats.com/garlic-parmesan-chicken/

Ingredients 2 large Sweet Onions (sliced) 4 Tablespoons Butter (1) 14-ounce can Beef Broth 4 Chicken Breasts (pound to uniform size) 2 Tablespoons Olive Oil 1-2 teaspoons Salt 1 teaspoon Pepper 1 teaspoon Thyme 1 1/2 Tablespoon Cornstarch (or Flour) 4 Slices Provolone Cheese 4 Slices Swiss or Mozzarella Cheese Parsley or Fresh Herbs to garnish 1/2 cup Shredded Parmesan Cheese (optional) Instructions Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skill

Ingredients frozen garlic toast pizza sauce shredded mozzarella cheese toppings of your choice (optional) Instructions Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it's finished. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy). Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown. Source :  https://www.thelazydish.com/quick-easy-mini-garlic-toast-pizzas/

Ingredients 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes 1/2 cup cornstarch 1/4 cup vegetable oil, for frying 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 tsp red pepper flakes General Tso Sauce 1/4 cup rice vinegar 1/4 cup soy sauce, low-sodium recommended 1 tbsp hoisin sauce 1/3 cup water 3 tbsp sugar 1 tbsp cornstarch Serving - optional 2 tsp sesame seeds green onion, minced Instructions Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside. Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot. Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch. Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and re

Ingredients 3 8 ounce packages buttermilk biscuits 1 cup sugar 2 teaspoons cinnamon 1 cup butter (2 sticks) 1/2 cup packed brown sugar Instructions Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F. Cut each biscuit into four equal sized pieces. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan. Bake in preheated oven for 30 minutes. This time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown. To be entirely sure that the monkey bread is fully cooked and not doughy in the center, use a thermometer to ve

Ingredients Greek Chicken 2 pounds boneless skinless chicken breasts 1/4 cup olive oil 3 Tbs garlic minced (Note, adjust to preference) 1/3 cup fresh lemon juice 1 Tbs red wine vinegar 1 Tbs dried oregano 1/3 cup plain Greek yogurt Kosher salt and freshly ground black pepper to taste Cucumber Salad 2 English cucumbers peeled and sliced 1/3 cup lemon juice 2 Tbs olive oil 1 Tbs red wine vinegar 1/2 Tbs minced garlic 1/2 tsp dried oregano Tzatziki Sauce 1 cup plain Greek yogurt 1 English cucumber finely diced 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine 1 1/2 tsp fresh lemon juice 1 tsp lemon zest 1/2 tsp chopped fresh mint optional Salt and pepper to taste The Rest 3 cups cooked brown rice 1 1/2 pounds cherry tomatoes halved 1/2 cup red onion slices Instructions In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix. Add chicken i

INGREDIENTS STARTER 1/4 tablespoon bread flour 1/4 cup whole milk 1/4 cup water DOUGH 2 1/2 cup bread flour 1/4 cup granulated sugar 2 1/4 teaspoons active dry yeast, 1 yeast packet 1 tablespoon dry milk powder or sweetened condensed milk 1 teaspoon salt 1/2 cup milk, room temperature 1 egg, room temperature and beaten 1/4 cup unsalted butter, softened Heavy cream or melted butter INSTRUCTIONS In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until the starter gets to room temperature. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.  Once mixed, add in milk, starter, and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and beat for a final 5 minutes.  Tran

Ingredients 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1-1/2 cups sweetened shredded coconut 1 cup chopped pecans CREAM CHEESE FROSTING: 11 ounces cream cheese, softened 3/4 cup butter, softened 6 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 3/4 cup chopped pecans Directions Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and granulated sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans. In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes

INGREDIENTS 1/2 lb. Italian Pork Sausage or turkey sausage 1/2 Red Onion diced 3 cloves Garlic finely chopped 2 stalks Celery diced 1 cup Whole Wheat Orzo Pasta or classic semolina orzo 6 cups Reduced Sodium Chicken Broth 1 28-oz can No Salt Added Diced Tomatoes keep juice 1 tsp Dried Italian Seasoning 1 tsp Kosher Salt Black Pepper to taste INSTRUCTIONS Instant Pot Instructions Step 1: Place the stainless insert in the Instant Pot and press the "Saute" button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed. *Note: you shouldn't need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time. Step2. When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later. Ste

Ingredients 3 tablespoons vegetable oil or canola oil, divided 4 (1 pound total) boneless, skinless chicken breasts cooking spray salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon smoked or sweet paprika 2 tablespoons unsalted butter, divided Instructions Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet. Pat dry the chicken breasts with paper towels. Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika. Season both sides of each chicken breast with the prepared seasoning; rub it all around. Add 2 chicken breasts to the hot skillet. Cook chicken breasts for 5 to 7 minutes without moving them around. Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to

Ingredients Bottom crust layer: 2 tbsp Butter softened 1/4 cup sugar substitute, I use this brand 1 tsp vanilla extract, I use this brand 1 Egg 3/4 cup almond flour, I use this brand pinch salt, I use this brand 1 cup chopped walnuts, optional Second layer 8 oz Philadelphia Neufchatel Cheese, softened 1/2 cup powdered sugar substitute (or to taste), I use this brand 2 tsp Lemon Extract (or to taste), I use this brand 1/4 cup Sour Cream 1/4 cup Heavy Whipping Cream Third lemon layer: 6 tbsp Butter softened 3/4 cup powdered sugar substitute (or to taste), I use this brand 2 Eggs 2 Egg Yolks 1/2 cup Lemon Juice 1/2 tsp Xanthan Gum optional, I use this brand Top whipped cream layer: 1/2 cup Heavy Whipping Cream 3 tbsp powdered sugar substitute (or to taste), I use this brand 1 tsp vanilla extract, I use this brand 1/4 tsp Xanthan Gum optional, I use this brand Instructions Preheat the oven to 350 degrees F and grease an 8×8 baking dish with non-stick spray. First, prepare the crust: In a l

Ingredients 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional) Instructions Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat 12-inch skillet over medium-high heat. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in pan. Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown,

Ingredients for the crust: 1 cup graham cracker crumbs 2 tbsp sugar 3 tbsp butter melted for the cheesecakes: 16 oz cream cheese softened to room temperature 1/2 cup sugar 2 eggs 1/2 tsp vanilla extract 21 oz cherry pie filling Instructions Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling. Source :  https://www.mostlyhomemademom.com/best-ever-mini-cheesecakes/

Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source :  https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/

Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source : https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/

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 Preheat oven to 350°. Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl. Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely. 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. Spread cream

INGREDIENTS For the Chicken: 3 large boneless skinless organic chicken breasts 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided 1/2 tsp Great Value Organic Garlic Powder 1/2 tsp Great Value Organic Chili Powder 1/4 tsp Great Value Organic Cumin Salt and Pepper to taste For the Salsa Rice: 1 tbsp butter 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 1 tsp Great Value Organic Garlic Salt 1 tsp Great Value Organic Cumin 1 organic lime, juice of 1 3/4 cup Great Value Organic low sodium Chicken Broth 1 cup Great Value Organic Mild Salsa, plus extra for serving 1 (15oz) can Great Value Organic Pinto Beans, drained 1 1/2 cups Colby Jack Cheese, shredded 1 organic avocado, sliced 2 tbsp organic green onions, diced INSTRUCTIONS Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the chicken for 3 minutes per sid

Equipment Large Saute Pan Blender Ingredients Chicken 1 tablespoon coconut oil 1 small red onion chopped fine 1 teaspoon minced garlic 1 pound boneless skinless chicken breasts Dressing 4 tablespoons lime juice 3 tablespoons fish sauce Red Boat brand 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil) 2 teaspoons red pepper flakes 1 tablespoon honey to taste 3 tablespoons extra virgin olive oil Salad 4 cups shredded Napa cabbage 1 red pepper diced 3 carrots grated 2 scallions chopped 1/4 cup fresh basil chopped 1/4 cup fresh cilantro chopped 1/4 cup raw cashews toasted and chopped Instructions Chicken Heat coconut oil over medium high  heat. Season to taste with salt and pepper. Add onion and garlic and cook for two minutes. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken Dressing Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes. Slowly whisk in olive oil until emulsif

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

Ingredients 1 box instant pudding (any flavor and size) 2-3 cups heavy whipping cream Instructions Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk. After the pudding and heavy cream are well combined, place it in the refrigerator for a few minutes, and mix again until it's super thick. Store it in a covered container in your refrigerator for up to 2 weeks. You can also freeze it! I usually freeze half of it, and refrigerate the rest. It's a really nice, cold treat frozen with a slightly different texture. Recipe Notes The heavy cream makes the pudding an incredibly rich and decadent dessert. You only need a spoonful at a time! In fact, it's sweet and thick enough to use as an icing or pie filling. Try using half milk and half whipping cream for a slightly less thick outcome (or any ratio you'd like). If you're watching your sugar intake, try the sugar-free instant pudding-- combined with the

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 Preheat the oven to 350 degrees F. 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. 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

Ingredients 2 c. fresh strawberries crushed 2 3 oz strawberry Jell-O 3 c. miniature marshmallows 18.25 oz. strawberry cake mix + ingredients to prepare cake mix Cool Whip Take your two cups of strawberries and crush them with a fork. Pour into a greased 9x13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O. Prepare cake mix according to package directions. Pour over the marshmallows. Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate. Serve with Cool Whip. Store leftovers in refrigerator. Source :  https://www.julieseatsandtreats.com/upside-down-strawberry-cake/

INGREDIENTS 2 cups vegetable broth 4 cloves garlic, peeled and minced 2 15 oz white beans, drained 1 7 oz can jalapeño slices, drained 8 oz vegan cream cheese white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup) salt, pepper to taste Optional add ons 1 cup chopped bell pepper 3/4 cup chopped white onion 1 cup corn cooked and peeled INSTRUCTIONS First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes. Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes. Divide onto plates and enjoy. Source :  https://www.contentednesscooking.com/vegetarian-white-chili/

INGREDIENTS 1 tablespoon extra-virgin olive oil 1 pound Italian sweet sausage, removed from casings 2 cups onion, diced 1 cup celery, diced 1 cup carrots, diced 2 cups red bell pepper, diced (about one large pepper) 2 tablespoons fresh garlic, minced Pinch red pepper flakes ¼ cup tomato paste 5 fresh plum tomatoes, diced 2 pounds zucchini cut into bite-sized pieces 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 quarts good quality vegetable broth 1 cup coarsely grated Parmesan cheese, plus more for serving A few Parmesan cheese rinds (optional but recommended) 2 tablespoons fresh basil chopped 1 tablespoon fresh oregano chopped INSTRUCTIONS In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks. Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes. Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato

Ingredients 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes 1/2 cup cornstarch 1/4 cup vegetable oil, for frying 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 tsp red pepper flakes General Tso Sauce 1/4 cup rice vinegar 1/4 cup soy sauce, low-sodium recommended 1 tbsp hoisin sauce 1/3 cup water 3 tbsp sugar 1 tbsp cornstarch Serving - optional 2 tsp sesame seeds green onion, minced Instructions Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside. Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot. Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch. Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and re

Ingredients 1 box instant chocolate pudding 6 serving size 2.5 cups cold milk 16 graham crackers 7 oz marshmallow creme 4 oz cream cheese softened 8 oz frozen whipped topping thawed Instructions Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy w

Ingredients  seamless crescent roll dough I used Pillsbury 1 cup cooked chicken 1 cup frozen peas and carrots 1/2 cup cream of chicken condensed soup 4 oz cream cheese 1/2 cup cheddar cheese Instructions Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 t

Ingredients  seamless crescent roll dough I used Pillsbury 1 cup cooked chicken 1 cup frozen peas and carrots 1/2 cup cream of chicken condensed soup 4 oz cream cheese 1/2 cup cheddar cheese Instructions Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 t

Ingredients For the Cake 14 ounces pre-made angel food cake For the strawberry topping 1 16-ounce package fresh strawberries washed, tops removed and sliced thinly 3/4 cup homemade strawberry glaze (see notes) For the cream cheese layer 8 ounces cream cheese softened 1 cup powdered sugar 1/3 cup milk For the Whipped Cream *see notes 1 cup heavy whipping cream 1 cup powdered sugar 1 teaspoon vanilla extract Instructions Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside. Make the whipped cream In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready. Make the cream chee

INGREDIENTS 8 ounces cream cheese 1 cup Sour cream 2 tablespoons Taco seasoning or 1 packet 1 cup Cheddar jack cheese freshly grated (more to taste) 1 cup canned fresh or frozen corn kernels 1 cup canned black beans drained and rinsed 14.5 ounce can fire roasted tomatoes with green chiles 2 ounces Sliced olives drained 2 green onions thinly sliced for garnish, optional Tortilla chips for serving INSTRUCTIONS In a medium sized mixing bowl, combine softened cream cheese with sour cream and taco seasoning. *For best results, beat cream cheese with a hand or stand mixer until fluffy and smooth (no lumps), then stir in sour cream and taco seasoning. Pour cream cheese mixture into an 11x7-inch baking dish and spread evenly with a spatula. Layer ingredients as desired: cheese, black beans, tomatoes/green chiles, corn, olives. Garnish with sliced green onions. Chill until ready to serve, and serve with tortilla chips for dipping. Store tightly covered in the refrigerator for up to 3 days. Sour

Ingredients 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons dried oregano 1/2 teaspoon cayenne pepper 1 cup buttermilk 1 large egg Kosher salt One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings 1 1⁄2 cups all-purpose flour 1⁄2 cup cornstarch 1 teaspoon baking powder 4 cups vegetable shortening or peanut oil Directions 1.Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. 2.Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly. 3.Whisk together the flour, cornstarch, baking powde

Ingredients one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix 1/2 cup butter,softened Cream Cheese Filling 1 eight ounce package cream cheese, softened 1/4 cup sugar 1 Tablespoon flour 1 Teaspoon vanilla 1 egg 11/4 cups apple pie filling, chopped 1/2 Teaspoon cinnamon Instructions Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside. Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine.  Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. Mix until well incorporated. Add vanilla and egg, beat until the batter is smooth. Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine. Spread the creamed cheese mixture into the bottom of the cookie crust. Spoon the chopped

Ingredients 3 cups white chocolate chips 14 oz sweetened condensed milk 1 1/2 tsp vanilla bean paste 1 tsp vanilla extract Optional: 1/2 cup candied cherries chopped 1/2 cup nuts of choice Instructions Line an 8x8 baking dish with aluminum foil and set aside. Melt the chocolate chips and the sweetened condensed milk in a medium sauce pan over medium heat, stirring regularly or microwave until melted. Once mixture is melted, stir in the vanilla bean paste and vanilla extract and mix. Add in chopped cherries and nuts and pour into prepared pan. Place in the refrigerator and let set overnight. Cut into 1 inch squares and store outside of the refrigerator for up to two weeks in an airtight container. Great for gifting! Source :  https://www.thebakingchocolatess.com/3-white-chocolate-no-bake-festive-candy-recipes/

INGREDIENTS 2 lbs beef, sliced 1–2 bell peppers, sliced 1 large onion, sliced 15 ounces diced tomatoes 2 tbsp fajita seasoning (see blog post for homemade mix) 1 tbsp oil (for electric pressure cooker) 1/4 cup beef broth or water (for electric pressure cooker) INSTRUCTIONS Slow Cooker Add all ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours, LOW 4-6. Instant Pot Turn on the IP and select Sauté. Once hot add oil and beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef. Add onions & bell peppers. Cook 3-5 minutes or until vegetables are soft. Pour in broth or water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add beef back to the pot along with diced tomatoes and fajita seasoning. Stir to mix well. Close lid and seal valve. Set high pressure for 9 minutes. Quick release the pressure. Stir & serve. Source :  https://fitslowcookerqueen.com/slow-cooker-steak-fajitas/

Slow Cooker Cream Cheese Crack Chicken Chili - this stuff is AMAZING! We've made it 3 times this month! We can't get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM! #crockpot #slowcooker #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: Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin,

Ingredients 1 yellow onion, chopped 1 1/2 cups chopped carrots, chopped 1 1/2 cups sliced celery, chopped 1/4 cup fresh parsley leaves, chopped 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 cup chicken stock 2 cans (10.5 ounce) cream of chicken condensed soup 1 to 3 boneless skinless chicken breasts, totaling 2 pounds 1 1/2 cups frozen peas 1 can (15 ounce) corn 1 can (16.3 ounces) refrigerated biscuits, baked Instructions Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking. Serve topped with a biscuit. Source

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 Directions Season chicken with salt, pepper and paprika. Set aside. 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. 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. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about