Delicious Recipe

Creamy Chìcken Poblano Pepper Soup made wìth red bell peppers, corn, black beans, roasted poblano peppers and lìme fìnìshed off wìth a bìt of cream. ìNGREDìENTS 3 poblano peppers 3 chìcken breasts bone ìn and skìn on 1 teaspoon kosher salt dìvìded 1/4 teaspoon coarse black pepper 2 tablespoons canola oìl 1/4 cup butter 1/4 cup flour 8 cups chìcken broth 16 ounces roasted corn frozen 2 cans black beans 15 ounce cans 2 red bell peppers dìced fìnely 2 cups shredded sharp cheddar cheese 1 cup shredded pepper jack cheese 1 lìme juìced 2 tablespoons ground cumìn 1/4 teaspoon cayenne pepper 1/2 cup half and half or heavy cream 1 jalapeño thìnly slìced Creamy Chicken Poblano Pepper Soup ìNSTRUCTìONS Preheat the oven to 425 degrees. Season the poblano pepper and chìcken wìth the canola oìl, half the salt and pepper and put onto a bakìng sheet lìned wìth foìl. .... ...... You can get the complete recipes at https://dinnerthendessert.com/chicken-poblano-soup/

Chìcken breast tenderloìns sautéed wìth sun-drìed tomatoes and penne pasta ìn a creamy mozzarella cheese sauce. ìf you love pasta, ìf you love ìtalìan food INGREDIENTS: 3 garlìc cloves , mìnced 4 oz sun-drìed tomatoes 1 lb chìcken breast tenderloìns 1/4 teaspoon salt 1/4 teaspoon paprìka 1 cup half and half 1 cup mozzarella cheese , shredded 8 oz penne pasta (for gluten free, use gluten free brown rìce pasta) 1 tablespoon basìl 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste INSTRUCTIONS: Note: ìf usìng sun-drìed tomatoes ìn oìl (ìn a jar), make sure to draìn sun-drìed tomatoes from oìl, before usìng them. Reserve 2 tablespoons of thìs draìned oìl for sauteìng as descrìbed below: ìn a large pan, on hìgh heat, sautee garlìc and sun-drìed tomatoes (draìned from oìl) ìn 2 tablespoons of oìl (reserved from the sun-drìed tomatoes jar - see note above) for 1 mìnute untìl garlìc ìs fragrant. Remove sun-drìed tomatoes from the pan, leavìng ...

Honey Srìracha Chìcken – crazy delìcìous chìcken wìth honey srìracha marìnade. Make ìt on a skìllet, bake or grìll for dìnner tonìght INGREDIENTS: 4 chìcken thìghs deboned but skìn-on (12 oz chìcken) 3 cloves garlìc mìnced 1 tablespoon oìl Whìte sesame seeds optìonal Honey Srìracha Marìnade: 1 1/2 tablespoons honey 1 tablespoon Tamarì or soy sauce 1 teaspoon Srìracha chìlì sauce 1 teaspoon rìce vìnegar or apple cìder vìnegar Pìnch of salt INSTRUCTIONS: Whìsk the Honey Srìracha Marìnate together. Mìx well. Add the garlìc and Marìnade to the chìcken, stìr to combìne well, marìnade for 30 mìnutes. GET FULL RECIPE>>https://rasamalaysia.com/honey-sriracha-chicken/

INGREDIENTS: 1 cup of orange juice 1 cup of pineapple juice 1/4 cup lime juice 1/4 cup rum 1/4 cup dark rum 1/2 cup of grenadine INSTRUCTIONS: In a ballplayer, cartel the juices, the rum, and the grenadine.  Agitate. Pour into ice-filled glasses and foster with an orange serving and maraschino cherries.

INGREDIENTS: 2½ pounds boneless skinless chicken breast, 4 pieces, pounded to ¾-inch thickness black pepper, as needed for seasoning ½ cup extra-virgin olive oil, (120ml), plus more for drizzling ½ teaspoon kosher salt, plus more for seasoning 1 cup basil, (30g, 1 ounce) packed 3 cloves garlic, unpeeled 1 cup baby spinach, (30g, 1 ounce) packed ¼ cup walnuts, plus more for garnish 1 cup diced tomatoes, ¼-inch dice ¼ cup grated parmesan cheese, plus more for garnish INSTRUCTIONS Place oven rack to the center position. Preheat oven to 450°F. Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper. Place chicken in an ovenproof baking dish or skillet. Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes. Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs a...

INGREDIENTS: 1 cup of apple juice 1 large banana , sliced 1 1/2 cups of frozen berries 1/2 cup vanilla greek yogurt 1 tablespoon honey 1 frozen packet of acai berry puree (100 grams), broken into pieces Assorted toppings such as sliced almonds , berries, shredded coconut, granola, chia seeds, sliced banana, mint sprigs, etc. INSTRUCTIONS: Property the apple humor, banana, cold berries, yoghourt, honey and acai rub in the liquidizer. Agree until good conjunct and seamless. Teem the dissembler into 2 heavy bowls. Neaten the desirable toppings over your phony bowls and service.

INGREDIENTS: 2 3/4 (390g) cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cream of tartar 1 1/2 cups (310g) granulated sugar 1 cup (226g) unsalted butter, softened 1 large egg 1 large egg yolk 2 tsp vanilla extract Fresh fruit of various colors* Cream Cheese Frosting 5 Tbsp (70g) salted butter, softened 8 oz (226g) cream cheese, softened 2 cups (260g) powdered sugar 1/2 tsp vanilla extract INSTRUCTIONS: For the cookies: Preheat oven to 350 tiers. In a blending bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside. within the bowl of an electric powered stand mixer outfitted with the paddle attachment, cream together sugar and butter until blended. blend in egg, then mix in egg yolk and vanilla extract. With mixer set on low velocity slowly add in dry ingredients and mix just till combined (dough with will thick, forestall mixer and blend by hand to get flour at backside if wished). Scoop dough out 1 half of Tbsp (about 33g) at a time a...

INGREDIENTS: 4 ounces pineapple juice (fresh is best) 2 ounces bourbon 1 ounce lemon juice (fresh squeezed) pineapple and lemon (for garnish) INSTRUCTIONS: mix the pineapple juice, bourbon, and lemon juice in a cocktail shaker. Fill your glass with ice. Pour the pineapple bourbon lemonade over the ice cubes. Garnish with clean pineapple and lemon. enjoy!

INGREDIENTS 2 blocks (16 oz.) cream cheese, softened 3/4 c. sugar 2 c. heavy cream 1 tsp. pure vanilla extract 1 3.4-oz. package instant vanilla pudding mix 1 3/4 c. whole milk 1 prepared graham cracker crust 3 bananas, sliced, plus more slices for garnish 30 Nilla Wafers, plus more for garnish Whipped cream or Cool Whip, for serving DIRECTIONS Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas. Refrigerate unt...

Ingredient 1/4 cup sesame oil 1/2 cup liquid aminos 2 cloves garlic, peeled and pressed 1 tablespoon ground ginger 2 tablespoons granulated swerve 2 medium eggplants 1 tablespoon toasted sesame seeds Step Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat. Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices. Brush each slice of eggplant with the teriyaki sauce and place on a hot grill. Sear each side, brushing with more sauce as it caramelizes. Garnish with toasted sesame seeds and serve with remaining sauce.

Ingredients 3 cups all purpose flour, plus 3 tablespoons 1/2 teaspoon instant yeast 2 teaspoons sea salt 1/2 cup chopped walnuts 1 cup dried cranberries 1 1/2 cups water at room temperature 1/4 cup liquid honey, plus more for brushing on after baking Instructions Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined. Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout. Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread fro...

INGREDIENTS LEMON BATTER:  1 cup (5 ounces/142 grams) all-purpose flour  3/4 cup (5.5 ounces/155 grams) sugar  1/4 teaspoon salt  1/4 teaspoon baking powder  1 tablespoon lemon zest (from 1 large lemon)  1 stick (8 tablespoons) butter, melted and cooled  2 large eggs  1 large egg yolk  3 tablespoons fresh lemon juice  1 teaspoon vanilla extract LEMON GLAZE:  3/4 cup (2.75 ounces/75 grams) powdered sugar  1 tablespoon fresh lemon juice  1/2 teaspoon lemon zest INSTRUCTIONS Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest. In a separate bowl or in a large liquid measuring cup, whisk together...

INGREDIENTS 10 ounces red enchilada sauce divided (I used mild) 1 pound ground beef 3/4 cup oats (I measure them then grind them in my blender until they are coarsely ground.) 2 eggs 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon hot sauce optional 2 cups grated cheese (cheddar, monterey jack, colby jack, and pepper jack are all good choices) cilantro for garnish, if desired Cheesy Mexican Meatballs are a little spicy, a lot cheesy, and one of those meals that the whole family goes crazy for! It’s a make-ahead meal which makes my life easier too, especially on super busy days! INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9 x 13" inch baking dish. Mix 1/4 cup enchilada sauce, ground beef, oats, eggs, salt, onion powder, garlic powder, pepper, oregano, cumin, chili powder, and hot sauce. I use my hands to combine them. Form meatballs by hand or with a cookie sco...

Ingredients For the dough: 1 cup warm water, separated in two ½ cup portions 1 teaspoon active dry yeast 3 cups all purpose flour or bread flour, divided ¼ cup coconut oil ½ teaspoon vital wheat gluten (can be eliminated if using bread flour) ½ cup sugar Pinch of salt For the filling: 2 tablespoons oil 1 medium onion, diced 1 block extra firm tofu (drained, pat dry and cut into ½-inch cubes) 2 ½ tablespoons soy sauce ½ teaspoon dark soy sauce (optional) 1 tablespoon sugar ½ teaspoon salt 1 teaspoon sesame oil 1 tablespoon hoisin sauce white pepper, to taste 1 ¼ cups water or vegetable stock 2 tablespoons flour Sugar water to coat the buns: 1 tablespoon sugar 2 tablespoons warm water Instructions Start by making the dough. Add ½ cup warm water, 1 teaspoon active dry yeast and ⅓ cup flour to a large bowl, and mix well. Set aside in a warm place for 15 minutes until the mixture foams up. Mix the coconut oil into the foamy yeast mixture until you can’t see any solids and then mix in the re...

Ingredients 2 ½ cups granola 1 cup peanuts-chopped 3 Tablespoons peanut butter 3 Tablespoons honey (or more if needed) Filling: 1 cup peanut butter-melted Topping: 12 oz. dark chocolate-finally chopped 1 Tablespoon coconut oil Instructions To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set. Store in the fridge in air-tight container., or freeze for longer storage

INGREDIENT 3 chicken breasts boneless skinless 1 egg 1 1/2 tsp kosher salt 1 pinch black pepper 1 tablespoon canola oil 1/2 cup + 1 tablespoon cornstarch divided 1/4 cup flour 1/2 cup lemon juice 1/4 cup sugar 2/3 cup water INSTRUCTIONS Slice the chicken breasts in half butterflied into two thinner pieces each. To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl. In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well. In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat). Dip chicken pieces in the egg mixture, then dredge in the flour mixture. Fry the chicken for 3 to 4 minutes or until golden and crisp. Remove the chicken from the pan, then drain the oil. Add the lemon juice, sugar, water and remaining 1 tablespoon cornstarch to the pan and whisk to combine. Cook until thickened and smooth. Slice the chicken into thin strips then serve with lemon sauce poured over.

INGREDIENTS For the sauce/marinade: 2/3 c. reduced-sodium soy sauce 2/3 c. beef broth 2 Tbsp. brown sugar 4 cloves garlic minced 2 tsp. minced ginger 1 tsp. cornstarch For the stir fry: 1 lb. boneless beef sirloin steak sliced thin 1 lb. linguini noodles 4 tsp canola oil divided 1 red bell pepper sliced thin 1 onion sliced thin 2 carrots sliced into match-sticks 2 c. broccoli florets 1-2 c. cabbage shredded sesame seeds to taste (optional) INSTRUCTIONS Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.  Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours. Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use. Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade....

Ingredients 2 tablespoons unsalted butter 4 large onions halved and thinly sliced Pinch of salt and pepper to season 2 teaspoons fresh chopped thyme divided 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL) 2 cloves garlic minced 1/2 cup beef broth or stock divided 1 tablespoon olive oil 4 boneless, skinless chicken breasts 2 teaspoons garlic powder 1 teaspoon ground thyme 1 cup shredded gruyere cheese (or mozzarella cheese) 4 tablespoons freshly grated parmesan cheese Instructions Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.  OPTIONAL: Pour in white wine, sherry o...

Ingredients FOR THE CAKE LAYER :  1 box yellow cake mix  1 cup water  1/2 cup canola oil  3 large eggs FOR THE PUMPKIN LAYER:  1 can (15 oz) pure pumpkin  1 cup heavy cream  3 large eggs  1 cup light brown sugar, packed  2 tsp cinnamon  1/2 tsp kosher salt  1 tsp ground ginger  1/2 tsp ground cloves FOR THE FROSTING:  1 tub (16 oz) Cool Whip, thawed Instructions Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside. Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish. For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth. Bake for 60 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve...

Ingredients 2 lbs. of Shrimp, peeled and deveined 3–4 garlic cloves, minced 2 tablespoons of olive oil 1/2 teaspoon of red pepper flakes 1 teaspoon of dry basil salt & pepper Cocktail Sauce: 1/2 cup of ketchup 2 heaping tablespoons of horseradish Instructions Preheat oven to 400 degrees. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated. Spread shrimp out in a single layer on a baking sheet. Bake for 8-10 minutes. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside. Remove shrimp from the oven, let cool for 2-3 minutes. Serve with homemade cocktail sauce. Garnish with fresh parsley and lemon wedges.

Ingredients 3 cups all-purpose  flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar 3 eggs 1/2 cup buttermilk 1/2 cup of sour cream 4 tablespoons lemon juice 1 tsp. of fresh ginger, minced Zest of 2 lemons ( about 2 tbsps.) 1 teaspoon of vanilla Instructions Pre-heat oven to 325 degrees 1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. 3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake pl...

INGREDIENTS FOR THE ROLLS: 1 (16.5 oz.) box lemon cake mix 4 1/2 teaspoons active dry yeast 2 1/2 cups warm water 1 teaspoon salt 4 1/2 cups flour FOR THE FILLING: 1/2 cup butter, very soft 1/2 cup white sugar 1/2 cup brown sugar 4 teaspoons lemon zest FOR THE FROSTING: 4 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla 1-2 tablespoons lemon juice 1 1/2 cups powdered sugar Pinch of salt INSTRUCTIONS In a medium bowl, stir yeast into warm water; set aside. In the bowl of a stand mixer, combine cake mix, salt and 4 cups of the flour. Stir in the yeast and water. Gradually add the last 1/2 cup flour until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes. Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick. Spread soft butter ...

Ingredients 19 oz graham crackers 8 oz cream cheese, softened 2 (3.4 oz) packages Vanilla Instant Pudding 2-1/2 cups cold milk 12 oz Cool whip (or homemade whipped cream) 3 cups fresh strawberries, sliced 1-1/2 cups fresh blueberries Instructions Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries. Place graham crackers on top of berries, then pudding mixture, then layer of berries again. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan. Refrigerate for at least 4 hours or overnight until the graham crac...

INGREDIENTS 3 tablespoons kosher salt, plus 1 teaspoon 1 lemon, cut into quarters 4 pounds large shrimp in the shell (16 to 20 shrimp per pound) 2 cups store-bought or homemade mayonnaise 1 teaspoon Dijon mustard 2 tablespoons good white wine or white wine vinegar 1 teaspoon freshly ground black pepper 6 tablespoons minced dill leaves 1 cup minced red onion (1 onion) 3 cups minced celery (about 6 stalks) A few gratings of lemon zest (optional) DIRECTIONS 1. Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to transfer the shrimp to a bowl of cool water. 2. Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl. 3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepp...

INGREDIENTS : 1 Oranges, zest, and juice 3 Limes, zest, and juice ¼ Cup Fresh Oregano, loosely packed 1 Cup Fresh Cilantro, loosely packed (Parsley is ok if you’re sensitive to Cilantro) 6 Clove Garlic, crushed and chopped ¼ Cup Olive Oil 1 Teaspoon Salt 1 Teaspoon Red Pepper Flakes 1 Tablespoon Dried Cumin 1 3-4 Pound Chicken PROCESS, to Grill: Combine all the marinade ingredients in a blender and process until smooth Place chicken breast-side down, with the legs towards you Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock Break the wishbone with your knife Turn the bird breast side up and just press down with the palm of your hand to make it lay flat. Make a shallow incision at the joint between the drumstick and thighs Make a shallow incision at the joint between the wings and breast Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. Marinate at least one hour and up to...

Ingredients 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken) 1 (10.5 oz.) can condensed chicken soup 6 cups low-sodium chicken stock 1 cup whole milk 1/2 cup chopped celery 2 medium carrots, sliced 1 (1 oz.) packet Ranch dressing mix 1 cup crumbled bacon 1 1/2 cups shredded mild cheddar cheese 1/2 cup cream cheese, softened 8 oz. Thin Spaghetti or Angel Hair - uncooked Instructions Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil. Turn down heat to medium-low and simmer for 20 - 25 minutes. add noodles and cheese and simmer until noodles are fully cooked. Top with extra crumbled bacon if desired ENJOY!!

INGREDIENTS 10 flour tortillas 10 inch tortillas 1/2 cup butter melted 1/3 cup sugar 2 tsp cinnamon INSTRUCTIONS Preheat oven to 350. Mix sugar and cinnamon together in a small bowl. Set aside. Brush flour tortillas with butter and sprinkle with cinnamon sugar mixture. Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.  Bake at 350° for 8-10 minutes or just until crisp. Serve with fruit salsa.

INGREDIENTS 1 lb chicken 10 oz can enchilada sauce 1 (14.25) oz can chicken broth 2 cups water 1 1/2 (15) oz can diced tomatoes drained 1/2 tsp onion powder 1 can black beans divided 1 can diced green chilis 2 tsp minced garlic 1/4 tsp chili powder 1 1/2 tsp salt 3/4 tsp pepper 15 oz can corn cheese for topping 7 corn tortillas oil for frying INSTRUCTIONS Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours). Take out the chicken, shred it, and add it back to the soup. Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado). To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY! * For stove top: heat all ingredients 30-40 minutes.

INGREDIENTS 1 1/2 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 6 Tbsp oil I used canola 6 Tbsp creamy peanut butter 1 cup brown sugar 2 whole eggs 1 cup buttermilk 1 tsp vanilla PEANUT BUTTER FROSTING 2/3 cup creamy peanut butter 6 Tbsp butter, softened 3 cups powdered sugar 1 tsp vanilla 4-5 Tbsp cream or milk INSTRUCTIONS In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk,  and vanilla and whisk till well blended. Stir in the dry ingredients just till combined. Don't over-mix.  Spoon batter into paper lined muffin pans, filling just over half full. Bake at 350° for about 15 minutes or till a toothpick comes out clean. Cool cupcakes completely, then frost. PEANUT BUTTER FROSTING Combine peanut butter, butter, powdered sugar, vanilla, and 4 tablespoons of the cream in a mixing bowl. Beat till smooth an...

INGREDIENTS CAKE ROLL 3 eggs 1 cup sugar 2/3 cup pumpkin puree 1 tsp lemon juice 3/4 cup flour 1 tsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg FILLING 8 oz cream cheese softened 1/4 cup butter softened 1 cup powdered sugar 1/2 tsp vanilla 1/3-1/2 cup crushed pineapple drained really well INSTRUCTIONS In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and vanilla. Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended. Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle. Invert hot cake onto a flour sack dishtowel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely. While cake is cooling, prepare filling by beating...

INGREDIENTS 2 tbsp olive oil 1/8 cup onion or 1 tsp onion powder 2 tsp garlic 1 lb Italian Sausage 30 oz tomato sauce 1 tbsp oregano 2 tsp basil 1/2 tsp fennel seed 1/2 tsp salt pinch red pepper flakes pinch nutmeg 1 lb penne pasta 3 tbsp butter 3 tbsp wondra flour 2 1/4 cup milk mozzarella grated parmesan grated INSTRUCTIONS In a large skillet heat your oil. Add onion and garlic, stir. Add sausage, breaking up well. Add tomato sauce and spices, let simmer. Fill a pot with water and set on high heat. Once boiling, add salt and pasta. Cook el dente. To make Bechamel; On med-low heat, melt butter in a saucepan. When melted, add your flour and stir until smooth. Whisk continually until mixture is light golden brown, about 5 min. Add your milk a little bit at a time, stirring constantly until its thick. Add a pinch of salt. Using a 9x13 pan, layer a small amount of red sauce from step 1 to the bottom of your pan. The layering process is as follows..Pasta, red sauce, bechamel then mozzarell...

INGREDIENTS 10.75 oz cream of chicken soup (we used 98% fat free) 8 oz sour cream light 16 oz hash brown potatoes shredded and frozen 8 oz ham diced 8 oz sharp cheddar cubed 1/4 cup onion chopped 1/4 tsp black pepper 1 cup cornflakes 2 tbsp butter melted INSTRUCTIONS Spray a slow cooker with cooking spray In a large bowl combine chicken soup through black pepper. Stir to combine. Pour into slow cooker and cook for 2 hours and 30 minutes. In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over casserole, in slow cooker. Cover and cook an additional 30 minutes.

INGREDIENTS 16 oz bow tie pasta 1 lb milk bulk italian sausage 1 1/2 tsp minced garlic 1 1/2-2 cans Italian stewed tomatoes drained and chopped 1 1/2 cup heavy whipping cream 1/2 tsp salt 1/4 tsp dried basil 1 cup shredded parmesan cheese 1/2 tsp crushed red pepper flakes (optional) 1/2 cup chopped onion (optional) INSTRUCTIONS Cook pasta according to package directions. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in the tomatoes, cream, salt, basil and ½ cup shredded Parmesan cheese. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with parmesan cheese.

INGREDIENTS 4 slices raw bacon 4 oz cream cheese 1/2 cup heavy cream 2 cups water or chicken broth 2 Tbl salsa verde 1/2 tsp garlic powder 3/4 cup shredded sharp cheddar cheese 3/4 cup shredded monterey jack cheese 4 large jalapeno peppers 1/4 tsp xanthan gum (optional) INSTRUCTIONS Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth. Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional 1/4 tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chop...

INGREDIENTS NUTELLA FILLING: 1 cup + 2 tablespoons Nutella FOR THE DOUGH: 1 1/2 cups all-purpose flour 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup granulated sugar divided 1/2 cup brown sugar 1/2 cup butter room temperature 1/4 cup Nutella 1 teaspoon vanilla 1 large egg 1 egg yolk INSTRUCTIONS NUTELLA FILLING: Scoop into 2 teaspoon size balls (I use a small trigger scoop) onto wax paper lined baking sheet and place in the freezer. (If making these a day ahead, place in fridge.) FOR THE COOKIE DOUGH: Preheat oven to 350 degrees F. Place 1/4 cup granulated sugar in a small bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with remaining 1/2 graduated sugar and the brown sugar for 3 minutes. Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, mix until thoroughly combined. Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed. Use a 1 1/2 T...

INGREDIENTS FOR THE MARINADE: 6 tbsp. canola or avocado oil, divided 1 tbsp. Worcestershire sauce 1/4 c. fresh lime juice 1/4 c. orange or pineapple juice 1/4 c. chopped cilantro 2 cloves minced garlic 2 tsp. chili powder 2 tsp. cumin 1 tsp. coriander 1 1/2 tsp. salt 1 tsp. smoked paprika 1/2 tsp. garlic powder 1/2 tsp. ground black pepper 1/8 tsp. red pepper flakes 2 lb. skirt or flank steak FOR THE VEGETABLES: 1 red bell pepper, sliced into strips 1 green bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 Anaheim or poblano pepper, sliced into very thin strips 1 yellow onion, sliced into strips 1 pinch salt INSTRUCTIONS FOR THE MARINADE: In a large ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine.  Add the steak, cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours.  Remove the steak and pat dr...

INGREDIENTS 3/4 cup butter, softened 1 cup sugar 2 eggs 1 1/2 tsp lemon juice 1 Tbsp lemon zest 2 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt LEMON FROSTING 1/2 cup butter, softened 4 cups powdered sugar 1 dash salt 1 Tbsp lemon zest 2 Tbsp fresh lemon juice 1-2 Tbsp milk, if needed INSTRUCTIONS Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined. Stir in flour, baking powder, and salt. Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks. Cool cookies completely, then frost. I piped frosting on with a 1M star tip.  LEMON FROSING Beat together butter, powdered sugar, salt, lemon zest, and lemon juice till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it...

INGREDIENTS 1/2 cup butter softened 1/2 cup white sugar 1 egg 1 1/4 cup all-purpose flour 1/2 cup ground almonds 2 tsp almond extract sliced almonds INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Using a kitchenaid, or large bowl, cream together butter and sugar. Beat in egg, almond extract, and almonds. Slowly add flour until all ingredients are mixed together. Using a cookie scoop, drop 2 inches apart on ungreased cookie sheets. Top each cookies with two sliced almonds. Bake at 400 for 7-8 minutes or until cookies are slightly colored.

INGREDIENTS 2 1/2 cups flour 2 tsp baking soda 1 cup brown sugar 1 cup creamy Peanut Butter 1 tsp vanilla 1 tsp salt 1 cup sugar 1 cup butter softened 2 eggs 1 bag Mini Reese's peanut butter cups INSTRUCTIONS Preheat oven to 350. Combine all ingredients in kitchen aid (minus the Reese's) on SLOW until well combined. Form dough into 1 - 1½ inch balls and place in greased mini muffin tin. Bake for 8-10 minutes. Once removed from oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from pan. ENJOY!

INGREDIENTS CAKE 2 cups all-purpose flour 1/2 cup Hershey's unsweetened cocoa 2 tsp baking soda 1 tsp salt 1 3/4 cup granulated sugar 1 cup butter melted 1 tsp vanilla extract 3 eggs lightly beaten 3/4 cup buttermilk 2 cup zucchini grated and squeezed dry FROSTING 3/4 cup butter 1/3 cup milk or cream 1/4 cup cocoa powder sifted 3 1/2 cups powdered sugar sifted 1 tsp vanilla extract INSTRUCTIONS In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs. Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain. Place into a buttered (or sprayed) 9x13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool. Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powd...

INGREDIENTS 4 chicken breast boneless, skinless 4 tsp taco seasoning mix 1 cup salsa 1 cup Mexican cheese shredded sour cream cilantro, tomatoes optional INSTRUCTIONS Preheat oven to 375. Grease 9x13 dish and place chicken breast in baking dish. Sprinkle with taco seasoning on both sides of breasts, and pour salsa on top of both breasts. Bake for 30-35 minutes or until internal chicken temperature is 165 degrees. Sprinkle chicken with cheese and bake for an additional 3-5 minutes. Top with sour cream and any other toppings desired. 

INGREDIENTS 1 box Lemon Cake Mix 4 Eggs 1/4 cup Oil 2 boxes Instant White Chocolate Pudding Mix 1/3 cup Fresh squeezed Lemon Juice 1 cup Sour Cream Lemon Zest from 1 Lemon INSTRUCTIONS Mix cake mix, pudding mix, oil and eggs in a bowl with a beater until well combined. Add sour cream, lemon juice and lemon zest. Mix by hand. Pour into greased loaf pans. Bake at 350 for about 45 minutes (For smaller loaf pans, bake for about 15 minutes). Let cool. Poke holes in the top of the bread and drizzle with glaze (To make, mix 1½ cup powdered sugar, juice and zest of one lemon - add more lemon juice if glaze is too thick). ENJOY!

INGREDIENTS SPREAD 4 oz cream cheese softened 3 tbsp butter softened 1 tbsp brown sugar packed 1/4 tsp ground cinnamon MUFFINS 2 cups all-purpose flour 3/4 cup sugar 1 tbsp baking powder 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt 1 cup mashed cooked pumpkin 1/2 cup butter melted 2 eggs TOPPING 1/4 cup sugar 1/2 tsp ground cinnamon 1/4 cup butter melted INSTRUCTIONS Line muffin tin with baking cups, set aside. Prepare spread by combining all the ingredients. Beat until creamy. Cover and refrigerate until you're ready to serve. In a bowl, combine your flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside. In a separate bowl, mix pumpkin, melted butter and eggs. Add both mixtures together until just combined. Spoon batter evenly to fill muffin cups. Bake at 400 for 22-23 minutes. In a bowl, combine ¼ cup sugar and ½ teaspoon cinnamon. Dip tops of warm muffins in melted butter and then in the sugar-cinnamon mixture. Serve warm with cream cheese spread.

INGREDIENTS 2 tbsp dry yeast 1/2 cup warm water 2 cups hot water 3 tbsp sugar 1 tbsp salt 5 tbsp vegetable oil 6 cups flour divided 1 egg beaten - for glazing bread INSTRUCTIONS Dissolve your yeast in ½ cup warm water. In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir. With the paddle attachment mix the yeast mixture and the hot water-flour mixture together. Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes. Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll (long way). Place the dough on a greased baking pan, seam side down. Score the bread across the top 3 or 4 times, and brush with your beaten egg. Let dough rise uncovered for 30 minutes in a warm place. Bake on the middle rack for 20 minutes at 375 or until golden brown.