Home / Archived For Desember 2017

No Bake Reeses Krispy Cookies!


A few simple ingredients and you will find yourself in cookie heaven!
Last year I made these and gave them out to family and friends at the beginning of Fall! I wrapped them in cellophane and tied a orange ribbon on each!

Such a sweet and yummy gift!

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

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


Are you in charge of cookies for your kid's school Halloween party?  Have we got a yummy and easy to make option for you … our Halloween M&M Cookies.  Chewy and chocolate-y and oh so festive with their Orange, Brown and White M&M's on top.  This one is a real crowd pleaser!


Ingredients
  • 1 cup butter (Sweet Cream, Salted)
  • ¾ cup Granulated Sugar
  • ⅔ cup Brown Sugar (packed)
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2¼ Cups Flour
  • ⅔ Cup Unsweetened Cocoa Powder
  • 1 tsp. Baking Soda
  • ¼ tsp. Salt
  • M&M's - Orange, Dark Brown, White
Instructions
  1. Mix dry ingredients together and set aside.
  2. Cream butter and sugars.
  3. Mix in Eggs and Vanilla.
  4. Fold in dry ingredients.
  5. Roll dough into balls.
  6. Press M&M's into the ball.,
  7. Bake in a 350 degree oven for 9-11 minutes.
Source twosisterscrafting.com

Hiroshima Okonomiyaki


Japanese savory pancake topped with cabbage, green onion, bean sprout, noodles, and sliced pork belly, this Hiroshima Okonomiyaki is an absolute treat you can tackle at home. 

Ingredients
  • 150 ml water (150 ml = a little bit less than 2/3 cup)
  • 1 tsp mirin
  • 100 g all-purpose flour (100 g = between ¾ cup to 1 cup) (See Notes)
  • 240 g cabbage (240 g = about 3 large cabbage leaves)
  • 1 green onion/scallion
  • 2 Tbsp katsuobushi (dried bonito flakes)
  • 4 Tbsp Tenkasu/Agedama (tempura scraps)
  • 60 g bean sprouts (60 g = handful)
  • 2 Tbsp tororo kombu (optional, see Notes for buy online)
  • 6 slices thinly sliced pork belly
  • 2 Yakisoba Noodles (egg noodles)
  • 2 large eggs
Toppings
  • Okonomiyaki sauce (See Notes for homemade recipe)
  • Japanese mayonnaise
  • Aonori (dried green seaweed)
  • Pickled red ginger (Beni Shoga, optional)
Instructions

  1. Gather all the ingredients.
  2. In a large bowl, add water and mirin.
  3. Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.
  4. Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.
  5. Grind katsuobushi in a mortar and pestle until it becomes fine powder.
  6. After chilling in the refrigerator, the batter becomes smoother.
  7. We will make one hiroshimayaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.
  8. Heat a large non-stick griddle (I use a Japanese electric hot plate) to 340°F (170°C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move in spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of "crepe" should be about the 8-9 inches.
  9. Sprinkle ground katsuobushi on the batter and place cabbage on top.
  10. Next put tenkasu, scallion, and bean sprout on top.
  11. Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.
  12. Pour 1 Tbsp. batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Don't press down the "crepe" with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340°F (170°C) and move the hiroshimayaki to the side. If you are using a frying pan instead of griddle, start heating up another frying pan.
  13. Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp. okonomi sauce and coat with the noodles.
  14. Make the noodles into a round shape similar to the same size as the "crepe". Now using two spatulas, transfer the hiroshimayaki on top of the noodles.
  15. Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as hiroshimayaki.
  16. Before the egg is completely cooked, place the hiroshimayaki on top of the egg (see the video).
  17. When bottom of the egg is cooked, using the two spatulas, flip the hiroshimayaki for the last time.
  18. Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.
Source justonecookbook.com

CROCK POT HAM


This easy Crock Pot Ham is the perfect holiday ham recipe!  It takes just 5 minutes of prep and the slow cooker does all of the work (leaving precious oven space for your sides). The result is a tender and juicy crock pot ham that your family will absolutely love!

INGREDIENTS:
  • 1/4 cup brown sugar
  • 2-3 sprigs fresh rosemary
  • 8-10 lb spiral cut ham (fully cooked)
GLAZE
  • 1/2 cup packed light brown sugar
  • 1/2 cup apple jelly
  • 1/4 cup dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
DIRECTIONS:

  1. Melt apple jelly and whisk together remaining glaze ingredients.
  2. Sprinkle 1/4 cup brown sugar in the bottom of a 6-7 qt slow cooker.
  3. Add ham and pour glaze overtop ensuring you separate the layers of ham and brush with glaze.
  4. Cover slow cooker (see note), add rosemary sprigs and cook on low 4-5 hours.

Mushroom Lentil Loaf with Cranberries


A fresh take on a Vegan Lentil Loaf for you! It's made with a delicious blend of lentils, mushrooms and walnuts and has a beautifully festive cranberry topping. Those pops of juicy cranberry in every bite are so good, plus they make it look pretty impressive. It would make a great centrepiece on your holiday table! 

Ingredients
  • 1 small onion , chopped finely
  • 2 cloves garlic ,chopped finely
  • 198g / 1 cup cooked red lentils
  • 198g / 1 cup cooked green lentils , I like to use French green lentils but any will work
  • 226g / 3 cups finely chopped mushrooms
  • 62g / ½ cup walnut pieces
  • 8 tablespoons / ½ cup ground flax seed , it must be ground not whole
  • 45g / ½ cup flour , oat, rice, spelt or wholewheat
  • 75g / 1 very packed cup breadcrumbs (use gluten-free breadcrumbs if necessary)
  • 70g / ½ cup dried cranberries
  • ½ large apple , grated (no need to peel)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
For the cranberry topping
  • 200g / 2 cup cranberries , fresh or frozen
  • 4 tablespoons sugar , not brown sugar or coconut sugar
Instructions

  1. Preheat oven to 375°F
  2. Add all of the ingredients (except the fresh/frozen cranberries and sugar) to a very large bowl and stir really well until combined. I find it easier to use clean hands to scrunch it all together and mix it. 
  3. Put the cranberries and the sugar in a small pan over a medium heat and just cook until the sugar is mostly dissolved and some juice is appearing in the bottom of the pan. It only takes 5 - 6 minutes. Then remove from the heat. 
  4. Grease a loaf pan and line it with a strip of baking parchment going along the middle. (See my picture above). Leave some paper overhanging as it will make turning it out easier. 
  5. Spoon in the cranberries (you don't have to wait for them to cool down but be careful as the sugary liquid will be very hot) and even them out a bit with a spoon.
  6. Pack the lentil loaf mixture on the top. Really push it down all over and make sure it is even on the top. 
  7. Place the loaf pan on a baking tray (just in case the cranberry liquid spills over) and bake for 1hr - 1 hr 10 minutes. It should be golden and crusty looking on the top and coming away from the edges. There will probably be  a little jammy red liquid oozing over the edge too.  
  8. Once done, leave to rest in the pan for 15-30 minutes (it will stay warm for up to an hour if you wrap it in some tin foil) before turning out and slicing. 
  9. To turn it out, put a plate or board on top of it then flip it over so the plate/board ends up on the bottom. It will slide out really easily but if you do have any trouble you can give a little tug on the parchment paper to ease it out. Once it's out, gently peel back the parchment paper to reveal the pretty cranberry top. 

EASY STRAWBERRY PIE (LIKE FRISCH’S AND SHONEY’S)


This super simple Strawberry Pie Recipe is loaded with strawberries and a homemade jelly filling. You will find it to be like the same you find at Frisch's or Shoney's. Oh so YUMMY! Since this pie starts with a store bought crust, you can whip it up in no time at all.

Summer time desserts filled with berries are always best. I make up batches of Homemade Strawberry Sauce to top our ice cream, angel food cakes, and waffles for breakfasts.

INGREDIENTS
  • 1 refrigerated Pie Crust
  • 2 cup sliced Strawberries
  • 2 1/2 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 1/2 cup Water
  • 1 box (3 oz) Strawberry Gelatin (like Jell-O)
Instructions
  1. Preheat oven to 350.
  2. Place pie crust in pie pan and crimp edge.
  3. Use a fork to poke holes in bottom.
  4. Bake for 15-18 minutes or until edges are browned.
  5. Allow to cool.
  6. Layer bottom with the sliced strawberries
  7. Stir together water sugar and cornstarch and bring to a boil.
  8. Simmer, stirring constantly, until thickened.
  9. Remove from heat, add Jell-O and stir until dissolved.
  10. Pour mixture over strawberries.
  11. Refrigerate until set.
  12. You cab decorate with whipped cream before serving.
Source cincyshopper.com

LOW CARB ADAPTATION AVAILABLE!


These Tex Mex Fajita Bowls are a delicious recipe that can be customized with either rice or chips and easily done with homemade seasonings and pico de gallo. Look below to get a full Tex-Mex Fajita Bowls Recipe that you can be proud of, including a low carb adaptation and a full printable version for convenience (near bottom). 
Tex Mex Fajita Rice Bowls and 2 delicious adaptations

Ingredients
  • 1 8.8 oz precooked brown rice pack
  • 8 oz ground sirloin
  • 1/4 cup water
  • 1 1/2 tbls Ortega Seasoning
  • 1/2 cup frozen whole kernel corn
  • 1 can organic black beans rinsed and drained
  • 1 cup pico de gallo
  • 1 jalapeno pepper/minced
  • 4 tsp fresh cilantro
Instructions

  1. If you are using a rice pack, put rice on to boil for 20 minutes. Once rice is done boiling, drain from pouch.
  2. If you are making rice with a rice cooker, pre-cook that prior to starting.
  3. Meanwhile, cook up your ground sirloin and add the taco seasoning recipe above to meat, stirring in a splash of water if needed.
  4. Once meat is fully cooked, add warmed beans and corn.
  5. You can either plate the rice and add the meat mixture on top for a rice bowl or add chips if you prefer.
  6. Top with Fresh Pico De Gallo.

THE BEST GREEN BEAN CASSEROLE


The creamy homemade sauce is why I call this one, "The Best!" No canned stuff in this recipe. The sauce is super easy to prepare and comes together quickly. Fresh green beans are also another must of mine. You can definitely use canned or frozen but I personally love the flavor of the fresh. 
So if you're going to be making a green bean casserole on Thanksgiving or Christmas I hope you give this one a try! 

INGREDIENTS
  • 1 1/2 pounds fresh green beans, rinsed, trimmed then halved
  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 3/4 cup chicken broth
  • 1 1/4 cups half-and-half (or use whole milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup French's fried onions
INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray.
  2. In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
  3. In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
  4. Pour in chicken broth. Stir and cook for 3 minutes.
  5. Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
  6. Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
  7. Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
  8. Remove from oven and let rest 5 minutes or so before serving. Enjoy!

Easy Creamy Chicken Enchiladas


This recipe makes two whole pans. I make one for supper and stick one in the freezer. With the holidays right around the corner, it is such a comfort knowing that there is a meal already to go on those busy shopping and baking days.



INGREDIENTS
  • 4 C shredded Monterrey Jack cheese, divided
  • 2 cans (19 oz each) red enchilada sauce
  • 2 cans (4 oz each) chopped green chiles
  • 2 C sour cream, divided
  • 1 T sugar
  • 2 t ground cumin
  • 8 C cooked, shredded chicken (from two grocery store Rotisserie chickens)
  • 24 flour tortillas (8")

INSTRUCTIONS
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine 2 C cheese, 1 can enchilada sauce, all green chiles, 1 C sour cream, sugar and cumin.
  3. Stir in cooked chicken.
  4. Lightly spray to 13" x 9" baking dishes with nonstick cooking spray. Place one tortilla on a clean work surface. Spread ½ C filling along center of tortilla, gently roll, and place seam-side down in dish. repeat the process until all ingredients have been used.
  5. Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining C of sour cream, and sprinkle remaining 2 C of cheese over that.
  6. Bake for 15 min, or until the enchiladas are heated through and bubbling.

COCONUT AND PISTACHIO PUDDING CAKE


Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.

INGREDIENTS
Cake:
  • 1 white cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 3/4 cup coconut oil, melted
  • 3 eggs
  • 3/4 cup sweetened shredded coconut
Frosting:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1/2 cup milk
  • 4 oz frozen whipped topping, thawed (Cool Whip)
Toppings:
  • 1/3 cup chopped pistachios
  • 1/2 cup toasted coconut
INSTRUCTIONS

  1. Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.
  2. In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 
  3. Divide the batter evenly between the two prepared baking pans.  The batter will be very thick.  Use an offset spatula to spread the batter evenly in the pans.
  4. Bake until a tester inserted comes out clean, 22-25 minutes.  Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes.  Add the powdered sugar and the pudding mix.  Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread.  Fold in the whipped topping.
  6. To assemble the cake, place one cake layer on a serving platter.  Spread some of the frosting on the cake, then top with the second layer.  Cover the cake with the remaining frosting and smooth with an offset spatula. 
  7. Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.

ROSEMARY & LAVENDER LEMON CURD “TASSIES”: HERE COMES THE SUN!


This is cooled for a few hours so that the curd takes on a thicker, even creamier consistency, and is then spooned into prebaked golden tarts. I used store bought mini-tarts because I wanted their perfect sun like appearance, but of course you can use home-made pastry or even a shell of buttered nuts and seeds.

Voila the delicious food magic of Lemon Curd Tassies!  Bring on the sun!

INGREDIENTS
  • ½ cup fresh lemon juice
  • Zest of 2 medium lemons
  • 3 large eggs
  • ¾ cup organic cane sugar
  • Pinch of salt
  • 4 4-inch stems of fresh rosemary
  • Teaspoon of dried lavender buds
  • 5 tablespoons butter
INSTRUCTIONS
  1. Put butter in small sauce on low heat. Once butter is melted, add your rosemary and lavender. Let infuse on lowest setting for an hour. Strain herbs from butter. Set butter aside.
  2. In a large bowl, whisk together the eggs, sugar, lemon juice, zest and salt until frothy and light.
  3. Pour the mixture into a medium saucepan and place over medium low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove from heat.
  4. Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.
  5. Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
  6. When the curd is cooked, allow to cool on the counter to room temperature before refrigerating overnight, or at least 4 hours. This will allow the curd to fully thicken to its proper consistency.
  7. Once cool spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.

BANANA & PEANUT BUTTER FUDGESICLES WITH COCONUT MILK


Cool off during the hot summer months by whipping up a batch of these banana and peanut butter fudgesicles made with coconut milk.  They are a healthy frozen treat that kids (and adults!) will love!

Ingredients
Banana & Peanut Butter Fudgesicles:
  • 6 bananas frozen
  • 8 oz Greek yogurt* plain or vanilla
  • 1/3 cup peanut butter
  • ½ cup cocoa powder regular
  • ½ cup canned coconut milk full fat
  • 2 Tbsp honey, agave nectar or maple syrup
  • 2 tsp vanilla extract
  • Pinch of salt
Dipping Chocolate:
  • ¼ cup cocoa powder
  • 2 Tbsp coconut oil melted
  • 3 Tbsp honey, agave nectar or maple syrup
  • 1/4 cup roasted peanuts

Instructions
Banana & Peanut Butter Fudgesicles:
  1. Allow bananas to thaw at room temperature for 30 minutes before beginning.
  2. Place all fudgesicle ingredients in a food processor. Process for 2-3 minutes, or until completely smooth. Transfer contents to a gallon-sized zip-top bag. <--This ensures easy filling of your popsicle tray!
  3. Fill each cavity of a 10-count popsicle tray with equal amounts of the fudgesicle liquid. Freeze fudgesicles for 10 minutes and then place popsicle sticks into each fudgesicle.
  4. Freeze fudgesicles for at least 6 hours, or overnight, before serving.
  5. Dipping Chocolate:
  6. Just before serving, take fudgesicles out of the freezer and let sit at room temperature for 5 minutes.
  7. Combine ¼ cup cocoa powder, 2 tablespoons coconut oil and 3 tablespoons sweetener in a medium-sized bowl and whisk to combine. Make sure dipping chocolate stays warm to ensure easy dipping of the fudgesicles.
  8. Run popsicle tray under warm water for 10-15 seconds to help loosen up the fudgesicles. Remove fudgesicles, one at a time, and dip each into the dipping chocolate. Sprinkle with peanuts and enjoy!**

CRANBERRY WALNUT PALEO GRANOLA


This granola makes a healthy gluten-free cereal alternative with dairy-free homemade cashew milk. I also love it sprinkled on top of applesauce or on its own straight out of the jar. I grab a handful when I'm looking for something crunchy to snack on – it's slightly addictive.

INGREDIENTS
  • 2 cups chopped walnuts
  • 1 cup slivered almonds
  • 1 cup raw pepitas or pumpkin seeds
  • 1 cup unsweetened shredded coconut
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil melted
  • 3 tablespoons honey
  • 1 cup dried cranberries apple juice sweetened
INSTRUCTIONS

  1. Preheat oven to 300 degrees.
  2. Combine nuts, seeds, coconut and salt in large bowl.
  3. Add coconut oil and honey and mix until well combined.
  4. Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.
  5. Add the dried cranberries and toss to combine. Cool completely before serving.

TAMAL DE MASA ESTILO COSTARRICENSE



Bicol Express has it's funny, if not weird, name from the train that travels the Naga(Bicol)-Manila route. I don't really know why they chose to call it after the train but it definitely deserves to carry the name of the province of Bicol. Bicol is known in the Philippines for a lot of things such as the perfect coned, Mayon volcano, Pili nuts and, of course, for their love of spicy food.
In my own version of Bicol Express, I like to cook the pork first by stir frying it until golden and crisp and then add the coconut milk later. Then let it simmer until it makes a thick, creamy sauce. 

Ingredients
  • 2 Tablespoon oil
  • 500 grams pork belly, cut into bite sizes
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 5 green chili, chopped (adjust according to how spicy you like it to be)
  • 1½ Tablespoon shrimp paste (bagoong)
  • 1½ cup coconut milk
Instructions

  1. Heat oil in a skillet over medium-high heat. Stir fry the pork for several minutes until golden.
  2. Add the garlic and onion and cook until limp and aromatic. Add the shrimp paste and cook for another minute.
  3. Pour in the coconut milk and chili and lower heat to low. Let it cook for several minutes until pork is tender and sauce begins to thicken and render fat.
  4. Season with salt if needed.
Source foxyfolksy.com

Orange BBQ Dump Chicken


We absolutely LOVED this Orange BBQ Dump Chicken!  We ate it with Wild Rice and Soy Balsamic Glazed Green Beans and there wasn't a single bite leftover!  This is definitely going in our freezer meal rotation!  Click >here< for more of our favorite tried and true freezer meal recipes!

Ingredients
  • 1/2 cup orange marmalade
  • 1/2 cup bbq sauce
  • 2 Tbsp soy sauce
  • 1.5 lbs chicken pieces (I used 4 boneless/skinless breast)
Instructions
  1. For the Oven: Place chicken in a 1 gallon freezer bag, toss in the sauce and freeze flat. To cook the chicken, thaw completely in the fridge, dump into 13×9 pan (line with foil for easier clean up!), bake at 350 until done. (25-35 minutes for breast, adjust for different types of chicken) When I have time, I like to spoon the sauce over the chicken breast and broil the top for a couple of minutes to make a little bit of a glaze. Enjoy!
  2. For the Crock Pot: Place chicken in a 1 gallon freezer bag, toss in the sauce and freeze flat. To cook the chicken, thaw completely in the fridge, dump into crock pot and cook on low for 4 – 6 hours or until chicken is done. If you want to thicken the sauce, after the chicken is finished, you can either pour the sauce in a small sauce pan and cook it down or you can remove chicken and mix 1 Tbsp cornstarch in 1 Tbsp cold water until it is dissolved. Pour into crock pot and cook on high for 20 minutes until sauce is thickened. Enjoy!

CHOCOLATE CHIP COOKIE DOUGH BROWNIES


That's it!  You've learned all of my secrets.  And now you can make my new-and-improved version of this chocolate chip cookie dough brownies recipe.  By all means, let me know what you think of them… and if you have any feedback about these!  Hopefully, they are perfect.  That's the goal here.  See, I listen to my readers… and keep workin' it to make you happy and satisfied!  It's a tough job (you know… re-testing chocolate chip cookie dough brownies over and over again to find the perfect version), but somebody has to do it, right?

INGREDIENTS:
BROWNIE LAYER:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups bittersweet chocolate chips
  • 1 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
COOKIE DOUGH:
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons milk or cream
  • 1 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup all-purpose flour
  • 1 cup miniature chocolate chips
  • additional miniature chocolate chips, if desired (to garnish the top)
DIRECTIONS:
PREPARE THE BROWNIE LAYER-
  1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
  2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).
PREPARE THE COOKIE DOUGH LAYER:
  1. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
  2. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

BISCUIT CREAMED CHEESE DANISHES AND MUFFINS


These Cream Cheese Danishes made with canned biscuits are delicious and so easy to make.  They are wonderful for breakfast with coffee or as a snack with milk.  Make some as appetizers when friends and family come over for a gathering or game day event.  They would make a wonderful surprise breakfast treat for your Valentine.  Children will love helping you make these. They will keep several days in the refrigerator and can be reheated in the microwave.

INGREDIENTS:
  • 1 (16 ounce) can jumbo flaky biscuits with 8 biscuits in can.

  • 1 (8 ounce) package cream cheese, softened

  • 1/3 cup white granulated sugar

  • 1 teaspoon vanilla extract

  • 1 (21 ounce) can cherry pie filling (You can use whatever pie filling you like)
Glaze:
  • 3/4 cup powdered sugar

  • 2 to 3 tablespoon milk, more or less until of pouring consistency

  • Drizzle over danishes.

INTRUCTIONS:
  1. Remove biscuits from can and pull apart to make two biscuits out of each one. You will have 16 flat biscuit pieces.  If you are making the muffin type danishes, roll the biscuit pieces out a little to fit in the cup of a standard sized muffin tin that has been lightly sprayed with cooking spray.
  2. If you are making the flat ones on a baking sheet, place a piece of parchment paper on the sheet and put the flat biscuit pieces on the paper.  I kind of crimp the outsides of each flat piece kind of like you would a pie crust to hold the filling. Mix the cream cheese, sugar and vanilla with a mixer and add about a tablespoon to each danish, then add pie filling on top.  I make 8 of each and use all the cream cheese and pie filling.  Bake in a preheated 350 degree oven for 12 to 15 minutes until biscuits are brown and done.  Let cool and add glaze below if you like.  Makes 16 danishes.  Enjoy!
Source thesouternladycookie.com

CHICKEN CORDON BLEU LASAGNA (PERFECT FOR HOLIDAY HAM!)


My favorite way to use left over ham is to chop it up and brown it in a skillet so it's almost like bacon crumbles and then use it on pastas or top roasted potatoes and brussels sprouts with it, like a left over version of a previous recipe I made with all those flavors!

Ingredients
  • 1 stick unsalted butter
  • 4 cloves of garlic minced
  • 1/2 cup flour
  • 4 cups milk
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 16 ounces cream cheese, at room temperature
  • 12 lasagna pasta sheets, cooked two minutes shy of directions
  • 2 chicken breasts, cooked and chopped into 1/2 chunks
  • 2 cups Smithfield Ham, cut into 1/2 inch cubes
  • 2 cups Swiss cheese, cut into 1/2 inch cubes
  • 2 cups mozzarella cheese, cut into 1/2 inch cubes
Instructions

  1. Pre-heat the oven to 375 degrees.
  2. In a large pot add the butter and garlic.
  3. When melted add in the flour and whisk.
  4. Slowly pour in the milk, add the salt and pepper and whisk until fully combined and thickened (5-7 minutes).
  5. Add in the cream cheese and whisk until fully combined.
  6. To make your lasagna add a scoop of the milk mixture to coat the bottom of your pan.
  7. Layer three sheets of pasta across the pan.
  8. Add a third of the chicken and ham.
  9. Cover with a quarter of each cheese.
  10. Add a third of the sauce.
  11. Repeat until you have three full layers.
  12. Cover with your remaining three sheets of pasta.
  13. Cover with your remaining cheese, wrap with foil and bake for 45 minutes.
  14. Remove foil and bake an additional fifteen minutes to brown.
  15. Let sit 15 minutes before serving.

Healthier Spaghetti Bake


If you love big portions without all the calories, this Healthier Spaghetti Bake is for you. Low calorie does not mean you have to sacrifice flavor.
Two years ago I made these Bacon, Egg & Toast Cups and I've made them for almost every brunch since. Four years ago my kiddos went nuts for Spike Mendelsohn's Toasted Marshmallow Milkshake, trust me they are so insanely tasty. Five years ago this Cheesy Pepperoni Pizza Dip helped me kick off dip season.

Ingredients
  • 8 oz extra lean ground beef (97/3)
  • 8 oz extra lean ground turkey
  • salt and pepper
  • 12 oz broccoli crowns, break any large pieces apart
  • 8 oz sliced white button mushrooms
  • 1-1/4 lbs (20 oz) dry whole wheat spaghetti
  • 4 cups pasta sauce*
  • 2 cups low fat ricotta cheese
  • 1 cup cottage cheese, 2%
  • 2 links Johnsonville fully cooked Smoked Turkey Sausages with Cheddar**, sliced into coins & quartered
  • 4 oz shredded light mozzarella cheese, divided
  • 4 Tablespoons shredded Parmigiano-Reggiano cheese, divided.
Directions
  1. In a skillet over med-high heat, cook beef and turkey until cooked through (make sure to season with salt and pepper while cooking). Remove from pan and without wiping out, add broccoli and mushrooms over med-high heat (if your skillet needs a little more grease spray it with some cooking spray). Cook mushrooms until slightly browned and broccoli has softened slightly (it will help if you can put a lid on the pan after sauteing for a few minutes with a Tablespoon of water to create a little steam). Remove from heat and salt slightly.
  2. Meanwhile, bring a large pot of salted water to boil and cook spaghetti until al dente according to package instructions. Drain and set aside.
  3. In a large bowl, combine meat mixture, pasta sauce, ricotta cheese, cottage cheese and diced sausages.
  4. Preheat oven to 375 degrees F. Prepare a 9 x 13 baking dish by lightly spraying bottom and sides with cooking spray.
  5. Add half of the cooked spaghetti to the bottom of the pan. Pour half of the meat sauce-cheese mixture over the spaghetti. Add all of the broccoli-mushroom mixture on top of the sauce. Sprinkle with half the mozzarella and half the Parmigiano-Reggiano cheese. Top with the remaining spaghetti and the rest of the sauce. Sprinkle with final amounts of mozzarella and Parmigiano-Reggiano cheese.
  6. Bake for 40 minutes until cheese is bubbling.
  7. *I decided to use a "spaghetti sauce" instead of a marinara. I felt a marinara would be too watery for this dish. But maybe adding tomato paste to the marinara might be an option. Just make sure you stick to a sauce that is 70 calories per 1/2 cup serving.
  8. **I used the fully cooked Johnsonville Smoked Turkey sausages with cheddar. There are lots of low-calorie sausages you could use. Choose whatever works best for you. Look for ones that are 120 calories per link to stay within this recipe's calorie parameters.
  9. Make sure to season with salt and pepper to your own taste.
Source noblopig.com

Fry Up These Absolutely Delicious Eggplant Parmesan Bites Today




INGREDIENTS
  • 2-3 medium eggplants, thinly sliced
  • Salt, to taste
  • 8-10 basil leaves, chopped
  • 15 ounces ricotta cheese, drained of excess moisture
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 4 eggs, beaten, divided 
  • Flour
  • Italian seasoned bread crumbs
  • Oil for frying
  • Marinara sauce for dipping

PREPARATION


  1. Slice the eggplant and lay out on a paper towel lined baking sheet. 
  2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture. 
  3. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together. 
  4. Blot off the water and excess salt from the eggplant with additional paper towels. 
  5. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray. 
  6. Freeze for 30 minutes to one hour.
  7. In three separate bowls, place the flour, bread crumbs, and the remaining three eggs, beaten.
  8. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry. 
  9. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, three at a time, until nicely browned on all sides. 
  10. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt.
  11. Serve with marinara sauce. Enjoy!

PEPPERMINT BARK HAYSTACKS


If you love Peppermint Bark, you'll LOVE these delicious Peppermint Bark Haystacks! They combine two Christmas classics in one delicious treat that's easy to make and fun to eat. Just 5 ingredients and 10 minutes is all you need for these festive, fun little bites that are perfect for holiday snacking...and great for gifting, too! 

Ingredients
  • 3 cups chow mein noodles
  • 16 oz. white chocolate (I used CandyQuik)
  • 1/2 tsp. peppermint extract
  • 3 candy canes, crushed
  • 3 oz. milk chocolate
Instructions
  1. Melt white chocolate in the microwave or in a small saucepan over low heat, stirring regularly to prevent burning.
  2. Stir in 1/2 tsp. peppermint extract.
  3. Combine melted white chocolate with chow mein noodles; stir until evenly coated.
  4. Drop by spoonfuls onto wax paper; top with crushed candy canes. Set aside to dry.
  5. Once haystacks are dry, melt milk chocolate and dip bottoms of haystacks into milk chocolate. Turn upside down to dry.
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