Delicious Recipe

INGREDIENTS 16 oz ziti pasta 20 oz alfredo sauce 8 oz sour cream 15 oz Ricotta cheese 2 large eggs beaten 1/4 cup parmesan cheese grated 1/4 cup parsley fresh and chopped 1 cup mozzarella cheese INSTRUCTIONS Preheat oven to 350. Prepare pasta according to package directions. Drain and pour back in your pot. In a large bowl, combine alfredo sauce and sour cream. Add ziti and toss until coated. Spoon half of the pasta into a greased 9x13-inch dish. In a separate bowl, stir together ricotta cheese, eggs, parmesan and most of the parsley. Spread evenly over pasta in the baking dish. Evenly spoon remaining pasta on top. Sprinkle with Mozzarella cheese and little fresh Parsley. Bake for 25-30 minute

Ingredients 1 head of cauliflower, chopped ½ cup whole wheat or gluten-free flour ½ cup hot sauce 1 tbsp butter or Earth Balance dairy-free butter, melted ½ cup water Sea salt and garlic powder, to taste Instructions Preheat oven to 425°F. Chop cauliflower head into 2-3 inch chunks. Mix flour, sea salt, garlic powder and water together in a large bowl. Toss cauliflower chunks in the flour mix, making sure all chunks are coated. Place cauliflower on a baking sheet and roast in the oven for 15-20 minutes. In a separate bowl, melt the butter, then stir together with hot sauce. Remove cauliflower from oven and coat all pieces in hot sauce. Place cauliflower back in the oven and roast for an additional 20-25 minutes. Serve with a side of your favorite bleu cheese or ranch dressing.

Ingredients 1 1/2 pounds boneless skinless chicken 3 cups chicken broth 1/2 cup buffalo wing sauce (1/4 cup now, 1/4 cup later) 1 tablespoon ranch dressing mix ( packet kind) 1/2 teaspoon garlic powder 1/4 teaspoon celery salt 1/4 teaspoon salt 1/8 teaspoon pepper 8 ounces cream cheese 1 cup shredded sharp cheddar 1 tablespoon corn starch + 1 tablespoon water 16 ounces linguine noodles Chopped cilantro for garnish optional Instructions Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in crock Top with cream cheese and shredded cheese Cover and cook on high for 4 hours or low for 8 When chicken is fully cooked remove to separate bowl and shred with two forks Add remaining 1/4 cup buffalo sauce to chicken and toss to coat Set aside chicken Whisk together corn starch and water and add to crock Use a whisk and stir until cheese and cream cheese is all combined and smooth Break noodles in half and place in crock Top with chicken and cover Turn crock on high for 30-60 minutes unti...

Ingredients 7 medium sweet potatoes the ones with the orange flesh, skin on 30 oz chicken breast 800 g, skinless boneless 7 tbsp Skinny Blue Cheese dressing or Ranch dressing cilantro or parsley optional - to serve Buffalo sauce 2/3 cup Frank's Red Hot Original Sauce 1 1/2 tbsp white vinegar 1/2 tsp Worcestershire sauce 1/2 tsp garlic powder 4 tbsp unsalted butter 1 tsp cornstarch + 1 tbsp water Instructions Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers. In another large pot (you can use the same one you used for the chicken) over medium heat, comb...

INGREDIENTS 1 lb. elbow macaroni 3 tbsp. butter, plus 2 tbsp. melted butter 3 tbsp. all-purpose flour 2 c. milk 1 c. shredded cheddar 1 c. shredded Monterey jack 1/2 c. ranch dressing 1/3 c. buffalo sauce, plus more for garnish Kosher salt Freshly ground black pepper 8 slices bacon, cooked and crumbled 3/4 c. panko bread crumbs Chopped chives, for garnish DIRECTIONS Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes. Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with salt and pepper. Fold pasta and crumbled bacon into the cheese mixture and scrape into the prepared baking dish.  Toss panko wi...

Ingredients 2-3 salmon fillets skin on (about 1 lb.) 1 tbsp. olive oil 3 tbsp. butter divided 3 garlic cloves minced 1/2 cup white wine your favorite kind 2 tbsp. chopped parsley 2 tbsp. lemon juice 1 tbsp. Cajun seasoning or to taste Salt & pepper to taste Instructions Season the salmon fillets with salt, pepper, and Cajun seasoning. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer. Return the salmon to the pan, and cook for another 2-3 minutes

Ingredients for 12 servings CHOCOLATE 1 cup  dark chocolate, chopped, melted (175 g) ¼ cup  coconut oil (50 g) 1 teaspoon  vanilla extract PEANUT BUTTER ½ cup  natural peanut butter (120 g) ¼ cup  honey (85 g) 2 tablespoons  coconut oil SPECIAL EQUIPMENT muffin tin liner Preparation Line a muffin tin with muffin tin liners. In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil. Stir in vanilla extract. Microwave for 30-second intervals until melted, stirring each time. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer. Freeze for 15 minutes. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil. Microwave 15 seconds or until slightly melted and pourable. Pour mixture evenly into the muffin tin. Freeze for 5 minutes. Pour remaining chocolate mixture on top of the peanut butter layer. Freeze until firm about 1 hour. Store...

Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 3 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate until firm, 8 hours or overnight. Tips You've got...

Ingredients 1 can (10 ounces) green enchilada sauce 1 can white beans 2 cans black beans 1 pound boneless skinless chicken thighs or breasts 2 cans (4 ounces EACH) diced fire-roasted green chiles 1 can (10.5 ounces) diced tomatoes optional 4 teaspoons ground chili powder 1 tablespoon ground cumin 3/4 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper 2-3 tablespoons fresh cilantro optional 2 cups chicken broth or stock 1 package (8 ounces) cream cheese softened Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro Instructions In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts. Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper...

The humble crumble gets a glamorous makeover! This incredible apple cheesecake recipe requires a bit of effort, but all the elements can be prepared ahead and assembled quickly to make a showstopping dessert. Ingredients 2 Bramley apples (about 625g/1lb 6oz in total), peeled and chopped into large chunks 100 g (3 ½oz) light brown soft sugar 150 g (5oz) unsalted butter, melted, plus extra to grease 300 g (11oz) digestive biscuits 500 g (1lb 2oz) mascarpone cheese 125 g (4oz) icing sugar 1 tsp. vanilla extract 1 tsp. cinnamon 150 ml (5 fl oz (¼ pint)) double cream FOR THE CRUMBLE TOPPING 125 g (4oz) plain flour 60 g light brown soft sugar 60 g unsalted butter Directions Put the apples in a pan with the brown sugar and add 2tbsp water. Stir for a couple of min over a low heat until the sugar has dissolved, then bring the liquid in the pan to a boil, cover and simmer for 4-5min until the apples are tender (be careful not to overcook otherwise they will break up and go mushy). Set a sieve o...

This is one of the tastiest things to make in your instant pot, and it's so easy! It's deliciously creamy, amazingly hearty and just perfectly satisfying. A recipe you'll want on repeat. Ingredients 1 (32 oz) carton low-sodium chicken broth 1/2 cup oil packed sun dried tomatoes with herbs, drained and dab excess oil off with paper towels, chopped 2 tsp Italian seasoning 1 Tbsp minced garlic Salt and freshly ground black pepper 1 lb boneless skinless chicken breasts, cut into 1-inch cubes 12 oz uncooked campanelle pasta 5 oz fresh baby spinach 1 (8 oz) pkg. light cream cheese, cut into cubes and softened 1 cup finely shredded parmesan cheese (use fresh shredded) 1/4 cup chopped fresh basil Instructions In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed). Stir in chicken and pasta (and try to submerge down into broth). Secure the lid in place, be sure pressure valve is set t...

Ingredients 3/4 cup butter softened 3/4 cup brown sugar 1/3 cup cookie butter (like Biscoff spread) 1/4 cup sugar 2 teaspoons vanilla 1 egg plus 1 egg yolk 2 cups flour 1 3.4 ounce box instant French vanilla pudding mix - dry, not prepared (must be INSTANT - not cook and serve, etc.) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semi-sweet chocolate chips Instructions In a bowl, cream together butter, sugar, brown sugar, and cookie butter for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour. Preheat oven to 350 degrees F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking s...

Ingredients 1 pound ground beef 1 cup bread crumbs (panko or regular, Italian seasoned or plain) 1 egg 1 egg yolk 1 teaspoon minced garlic (or 2 teaspoons garlic powder) 1 teaspoon onion powder 1 tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 3-4 mozzarella cheese sticks (string cheese) marinara or alfredo sauce, for dipping Instructions Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow ...

Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon. INGREDIENTS For the salmon: 1 pound salmon, skin off, divided into 4 fillets 2 tablespoons lemon juice 1 teaspoon salt 2 tablespoons olive oil For the cream sauce: 1 1/2 cups heavy cream 1 tablespoon lemon juice 1/2 cup vegetable stock 1 teaspoon salt 1 teaspoon chili flakes 3/4 cup sun-dried tomatoes, rehydrated in oil 4 tablespoons chopped basil INSTRUCTIONS Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.

Found your new go-to party appetizer. INGREDIENTS 20 button mushrooms, stems removed block cream cheese, softened 1 c. Cheddar, shredded 8 slices bacon, cooked and chopped 1 jalapeño, minced (seeded if you prefer less heat) 2 cloves garlic, minced kosher salt Freshly ground black pepper Chopped fresh chives, for garnish DIRECTIONS Preheat oven to 400 degrees F. In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper. Stuff mushrooms with mixture and transfer to a baking dish or sheet. Bake until mushrooms are cooked and mixture warmed through, 25 minutes. Garnish with chives.

They take less than 30 minutes to make, and you might be surprised to see that you already have all of the ingredients in your pantry. Ingredients 1 (13 ounce) jar Nutella (about 1 1/2 cups) 2 eggs 1/2 cup all-purpose flour pinch of salt, chocolate chips and/or nuts (optional) Instructions Preheat your oven to 350 degrees, and grease or line an 8X8 baking dish. Mix all of the ingredients together until well combined (fold in any addition add-ins if desired once your batter is mixed well). Spread the thick batter into your prepared baking dish.  Bake at 350 degrees for 15-20 minutes or until a toothpick comes out relatively clean. Be careful not to bake them too long-- you want them to be moist and fudgy!  Cool and cut into squares. These are amazing topped with ice cream while they're still warm! 

Why serve beef stroganoff with a side of French bread when it's so much tastier served inside the French bread? INGREDIENTS For the stroganoff: 4 tablespoons olive oil 1 1/2 cups mushrooms 2 teaspoons salt, divided 1/2 teaspoon black pepper 2 tablespoons thyme 2 tablespoons butter 1/2 cup onions, diced 2 cloves garlic, minced 1 pound ground beef 3 tablespoons all-purpose flour 2 teaspoons paprika 1 1/2 cups beef broth 1/2 cup sour cream 1 teaspoon Dijon mustard For the toasts: 1 loaf French bread, insides hollowed out 2 cups mozzarella 3 tablespoons chopped Italian parsley INSTRUCTIONS Preheat oven to 350 degrees, and line a sheet pan with parchment paper. Make the stroganoff:  In a large Dutch oven or skillet, heat olive oil over medium heat. Saute mushrooms with one teaspoon salt and black pepper. Add thyme. Cook mushrooms until golden, approximately 4 minutes. Remove from pan and set aside. Add butter, onions and garlic to the pan and saute 2 minutes. Cook ground beef over mediu...

Garlic Parmesan Potato Stackers Ingredients for 10 servings 10 russet potatoes ¼ cup  melted butter ¼ cup  heavy cream 1 ½ cups  shredded parmesan cheese (165 g) 1 tablespoon  garlic powder 1 teaspoon  salt 1 teaspoon  pepper nonstick cooking spray, for greasing sour cream, for serving Preparation Preheat the oven to 350°F (175˚C). Trim the ends of the potatoes, then slice into ¼-inch thick rounds. Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes. Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup. Bake for about 1 hour, or until the potato stacks are well browned. Let cool slightly, then serve with sour cream. Enjoy!

Dinner in under 30 minutes! Loaded with vegetables and cheese, you'll love this easy, creamy Instant Pot Broccoli Cheddar Soup Recipe! Ingredients  2 Tbsp unsalted butter  1 small yellow onion, diced  1 head broccoli, chopped very small (florets only), about 3 cups  1 cup shredded carrots  32 oz chicken broth (or vegetable broth)  1/2 teaspoon black pepper  1 tsp kosher salt  1/4 tsp crushed red pepper flakes  1/4 cup cold water  1/4 cup cornstarch  2 cups heavy whipping cream  3 cups sharp cheddar cheese, shredded Instructions Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing." Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release. In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add...

Homemade Chicken Noodle Soup INGREDIENTS: 2 tablespoons olive oil 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots) 1 cup celery, sliced thin (about 2 stalks) 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion) 2 garlic cloves, minced 64 ounces (8 cups) low-sodium chicken broth, plus more if desired 2 bay leaves 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) 1/2 teaspoon dried oregano 1 teaspoon pepper, or to taste 12 ounces wide egg noodles (or your favorite noodles or pasta) 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet) 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped 1 tablespoon lemon juice, optional salt, to taste DIRECTIONS: To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. ...

These are the best soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies! INGREDIENTS 8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture) 1/4 cup packed light brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups all purpose flour (more as needed – see video) 1/2 teaspoon baking soda 1/4 teaspoon salt (but I always add a little extra) 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks) INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crum...

Chocolate Layer 100 g chocolate see notes * 30 g butter 2 tsp granulated sweetener of choice or more to taste Peanut Butter Layer 35 g peanut butter or nut butter of choice 15 g butter melted 1 tbsp granulated sweetener of choice or more to taste 1 tsp vanilla Garnish salt peanuts Instructions Melt the chocolate, sweetener and butter together. Mix. Pour half the mixture into lined mini muffin/cupcake cases. Place in the fridge to set. Mix the melted butter and peanut butter. Add the powdered sweetener and vanilla (you don't want this layer to be too hot when pouring as it will melt the chocolate below and the chocolate that is about to be poured from above). Place a spoon of the peanut butter mixture onto the chocolate lined cupcake cases. Top each peanut butter cup with the remaining chocolate layer.  Place in the fridge to set then garnish with peanuts and salt. Notes Chocolate - you may either use 90% chocolate or sugar free chocolate. The calculations in this recipe for the nut...

These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce. Ingredients 1 lb potatoes chopped 1 tbsp olive oil 1 bell pepper chopped 2 tbsp taco seasoning 15 oz can black beans drained and rinsed 15 oz can refried beans 8 taco-sized flour tortillas 2 cups lettuce chopped 2 avocados diced Jalapeño Cilantro Sauce* cilantro, limes for serving Instructions Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes. Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.  While the potatoes are cooking ad...

Brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal.  INGREDIENTS 1 1/2 cups uncooked brown rice 1 3/4 cups chicken broth 1 or 2 boneless skinless chicken breasts or thighs (can be frozen) Salt and pepper 1 cucumber, diced 1 red bell pepper, cored and diced 1 red onion, diced 1/2 cup feta cheese 2 Tbsp fresh lemon juice 1 Tbsp red wine vinegar 1/4 cup olive oil 2 garlic cloves, minced 1/2 tsp dried oregano Dash of thyme 1/2 tsp kosher salt INSTRUCTIONS Pour rice and chicken broth into the Instant Pot. Place chicken on top. Sprinkle salt and pepper on top of chicken. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for another 10 minutes and then move the valve to venting. Remove the chicken and dice or shred. Add it back ...

This delicious spring pasta dinner is a healthy meal and a real time saver! The veggies, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic. INGREDIENTS 1 box Chickapea Pasta (8 ounces gluten free pasta)* 1/2 tablespoon olive oil 1/2 red onion sliced thinly 4 cloves garlic minced 1 bell pepper I used half orange, half yellow 2 cups green beans ends trimmed 1/3 cup sundried tomatoes chopped roughly herbs (fresh thyme, basil, Italian parsley or green onions) to garnish sea salt and black pepper to taste Creamy Tomato Pasta Sauce 1/3 cup cashews soaked 2 hours and rinsed 1 15-ounce can diced tomatoes 3/4 teaspoon sea salt or more, to taste 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme) black pepper to taste 2 cups water do not add to the sauce US Customary - Metric INSTRUCTIONS Soak cashews in cold water for at least 2 hours or up to overnight. If you don't have time for this step, soak...

Cherry Pie Bars are the best mix of cherry pie, bars and hand pies. Easy to make and easy to eat, they are the ultimate easy dessert recipe! Ingredients 1 cup butter softened 2 cups sugar 4 eggs room temperature 1 1/2 teaspoons vanilla 3/4 teaspoon almond extract 3 cups flour 1 teaspoon salt 21 ounce can cherry pie filling 1 cup powdered sugar 2 tablespoons milk Cooking Spray Instructions Preheat oven to 350 degrees. Cream butter and sugar in a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer. Add eggs, one at a time, until combined. Add 1 teaspoon vanilla and 1/4 teaspoon almond extract, blend. In a separate bowl, whisk or sift together flour and salt. Slowly add dry mixture to wet mixture until just combined, do not over mix. Lightly coat a 9x13 baking dish with cooking spray. Spread 3 cups batter into the bottom of the baking dish. Top with entire can of cherries. Spoon dollops of remaining batter over top of the cherries. There should be a...

Ingredients 170 g pre shredded/grated cheese mozzarella 85 g almond meal/flour *see recipe notes below 2 tbsp cream cheese full fat 1 tbsp garlic crushed 1 tbsp parsley fresh or dried 1 tsp baking powder pinch salt to taste 1 egg medium Instructions Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute. Stir then microwave on HIGH for a further 30 seconds. Add the egg then mix gently to make a cheesy dough. Place on a baking tray and form into a garlic bread shape. Cut slices into the low-carb garlic bread. Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese. Bake at 220C/425F for 15 minutes, or until golden brown.

Ingredients 2 cups all-purpose flour 4 teaspoon baking powder 1 tablespoon sugar 1 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 1/2 cups shredded cheddar I prefer sharp 1 cup milk 1 large egg beaten 2 tablespoon butter melted Instructions Preheat oven to 350° Grease/spray a loaf pan. In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside. In a separate bowl, whisk together milk, egg & butter. Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix. Spoon/pour into loaf pan. Bake for 45-50 minutes. Top should be a golden brown. Cool on wire rack. Remove loaf from pan, slice & serve.

Ingredients 5 cups cubed cooked chicken 1 cup no-sugar-added marinara sauce 1/2 teaspoon red pepper flakes 1 ounce Parmesan cheese, grated(about 1 cup) 1 1/2 cups shredded mozzarella cheese (about 6 ounces) 1-ounce pork rinds, crushed 1/2 teaspoon crushed dried basil Preparation Method Preheat the oven to 350 F and lightly grease an 8-inch square baking pan Spread the chicken in the greased dish and pour the tomato sauce over it. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top. Bake for 25 minutes, until the cheese, is melted and bubbly.

Ingredients 1 loaf Rhodes frozen bread, thawed 10 slices mozzarella cheese Garlic Butter 1/4 c. butter, softened 2 tsp. garlic powder 1/2 tsp. dried basil Instructions Thaw a loaf of Rhodes white bread and cut into two halves lengthwise. Roll out till each half is a 10-12 inch baguette. Place the two baguettes on a greased cookie sheet and cover in a grease piece of wax paper. Let them rise till double in size. Then bake for 10 minutes. Combine softened butter, garlic powder, and parsley to make garlic butter. Spread over the top of each baguette and bake for another 10-15 minutes. Let cool then cut 10 diagonal slices into each baguette, but not all the way through to the bottom. Place a slice of mozzarella cheese into each bread slit. Place the baguettes back in the oven until the cheese melts.

This Instant Pot Spaghetti recipe is made with real ingredients, extra veggies and whole grain pasta, yet it still comes together just as quickly! Ingredients 1 lb lean ground beef 1 onion finely diced 1 red pepper finely chopped 1 zucchini finely chopped or shredded 1 large carrot peeled and shredded 1 teaspoon minced garlic 1 teaspoon Italian seasoning 1 teaspoon salt 1/4 teaspoon black pepper 1 pinch red chili flakes (optional, for a bit of heat) 4 cups low sodium chicken broth 340 grams whole grain or high fiber spaghetti (1 regular box) 1 jar tomato-based pasta sauce (650ml) Instructions Turn the Instant Pot to saute, add the ground beef and onion, and cook, stirring regularly, until browned. Add the red pepper, zucchini, carrots, garlic, Italian seasoning, salt, pepper and chili flakes (if using). Cook and stir for 1 minute.  Add the chicken broth and scrape the bottom of the pan well with a hard spoon or spatula to remove any brown bits from the bottom of the pan (this will ...

Ingredients 4 chicken thighs deboned and cut into 2-3 pieces each 1 1/2 cups almond flour 1/2 teaspoon paprika 1/4 teaspoons onion powder 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon celery salt 1/4 teaspoon dried sage 1/4 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried marjoram 2 eggs 2 tablespoons heavy whipping cream 2 cups oil Instructions Place oil in a heavy pan or deep fryer. Set heat to medium and allow to heat as you prepare the chicken tenders. In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings. Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds. Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour. I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour). When the oil is hot, add 3 pieces of...

Amazing cookies that are sweet and savory. Healthy, sugar free low carb chocolate peanut butter cookies.Deliciously moist gluten-free keto peanut butter cookies. Ingredients ¾ c Almond flour ¼ c Erythritol 1 Egg ¾ c All natural keto friendly peanut butter or almond butter 1 tsp Vanilla extract 1 tsp Baking powder 3 servings of Lily’s Dark Chocolate Baking chips 1 tsp Coconut oil Instructions Preheat the oven to 350 degrees. Mix together the almond flour, erythritol, egg, peanut butter, vanilla extract and baking powder in a mixing bowl. Beat on high until well combined, and crumbly in consistency. Take tablespoonfuls of the batter, and form them into balls in your hand. Press them flat gently. You should be able to make 12 even cookies. Use a fork to press down and create criss-cross patterns on the top of each cookie. Bake the cookies for 15 minutes, and then let them cool completely. When the cookies are cool, place the Lily’s dark chocolate baking chips into a microwave safe bowl wi...

Ingredients: 8 oz cream cheese softened 1 stick (1/2 cup) salted butter 1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt) 1/3 cup swerve sweetener (erythritol) 1 tsp vanilla extract 4 oz Lilly’s baking chips (stevia sweetened chocolate chips) Steps: Cream everything together in a mixer and then spray a cookie scoop with coconut oil cooking spray. Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies. Feed Your Skin - 15% off first purchase plus free shipping over $30 - 728x90 Left soft I could see dipping fruit in this as a “cookie dough dip.” I hope you enjoy, let me know what you think! Don’t forget to like and share, healthy food is one of the best gifts you can give!

Ingredients 1 cup salted peanuts finely chopped (not peanut flour) 1 cup peanut butter 1 cup powdered sweetener such as swerve 8 oz sugar-free chocolate chips Instructions Mix together the chopped peanuts, peanut butter, and sweetener. Divide the dough into 18 pieces and shape into balls. Place on a wax paper lined baking sheet. Refrigerate until cold. Melt the chocolate chips in the microwave or on top of a double boiler. I microwave chocolate chips, stirring every 30 seconds until they are 75% melted. Then I just stir until the rest melt. Dip each peanut butter ball in the chocolate and place back on the wax paper. Refrigerate until the chocolate sets. Recipe Notes Notes on Sweeteners: I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia. To sub in Swerve use 1.5 to 2 times the amount of sweetener called for. To sub in Pyure or Trim Healthy Mama Super Sweet use half the amou...

Looking for a hearty and quick and easy soup recipe to serve the family or crowd? This Instant Pot Loaded Potato Soup is a crowd-pleaser that can be made in a hurry, thanks to your beloved Instant Pot. If you don’t have an Instant Pot, add it to your wish-list! You will get that hearty, savory loaded potato soup like it simmered all day long on the stove. Top with your favorite condiments, and you have a tasty dinner even picky eaters will devour.  Ingredients 32 bag frozen diced hashbrown 32 oz chicken broth 8 oz Cream cheese 5 slices crumbled cooked bacon 1 tbs onion powder 1 tbs garlic powder 3 Green Onions Instructions Place full bag of Frozen diced hashbrowns in instant pot Add Chicken Broth, cream cheese, and Seasons Place on manual high pressure for 10 minutes Do a quick release Stir and serve with green onion and bacon

INGREDIENTS zucchini fries 2 medium zucchini 1 egg 1 cup grated Parmesan cheese 1 tsp garlic powder 1 tsp Italian spice lemon parsley aioli (optional) 1/2 cup mayonnaise 1 lemon, juiced 1 garlic clove, minced 1 tbsp, finely chopped parsley salt and pepper DIRECTIONS Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini. Crack the egg in a small bowl or container and lightly beat it. Add the parmesan and spices to a separate bowl or container and stir to combine. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately. To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

Ingredients 1 rectangular bread loaf 1 camembert cheese 1 lb block cheddar cheese 4 tbsp olive oil 1 tbsp Italian seasoning 1 tbsp fresh herbs, parsley or other Instructions Preheat oven to 375°F. Set aside a medium baking sheet. Using a serrated knife, cut a round well into the bread loaf to the size of the camembert cheese. Cut a well to the size of the cheddar cheese. Take the two bread cutouts and slice into dipping size sticks. Set aside. Place two cheeses into the wells. Place loaf onto baking sheet with dipping pieces around. In a small bowl, mix oil, Italian seasoning and minced fresh herbs. Lightly brush entire loaf and cutout pieces. Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes. Serve hot and enjoy!

Ingredients : 1 cup warm water 1 tablespoon active dry yeast 2  tablespoons softened butter 1  egg 3 and  1/4 cups white flour 1/4 cup sugar 1 teaspoon salt topping : 3 tablespoons melted butter garlic salt and Italian   seasoning to taste Step : Makes 16 breadsticks.  Combine all ingredients (except for topping ingredients) in the bowl of a stand mixer and mix using  the dough hook until combined on low.  Continue mixing about 5 minutes, adding just a little more flour if needed. Dough will be  soft and slightly sticky; it won’t completely pull away from side of bowl. Turn dough out onto a flouted surface and knead two or three times, forming a ball.  Cover with a kitchen towel and let rise 1 to 1.5 hours, until nearly double in size.  On flouted surface, roll dough into a 12x16 inch rectangle.  Use pizza cutter to slice into 16 pieces. Pinch the long sides of each piece together to form a breadstick shape.  Place stic...