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1 cup unsalted butter 1/2 cup powdered sugar 1 1/2 cups all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract sprinkles Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes. Mix in the flour, cornstarch, salt and vanilla extract. Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size. Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie. Bake for 14-16 minutes, or until the tops look set. Read Full Recipe ---> Click Here

1/2 cup unsalted butter at room temperature 3/4 cup light brown sugar 1/4 cup white sugar 1 large egg 1 tablespoon vanilla extract 2 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 cup semi sweet chocolate chips 1/4 cup chopped pecans (can be omitted) Line a large baking sheet with a silicone baking mat, set aside. In a large mixing bowl add the butter and sugars. Using a hand or stand mixer cream the butter and sugars together until fluffy. Add in the large egg, vanilla and mix until combined. Add the flour, baking powder, and salt. Mix until combined. The dough might seem to be in crumbles as mentioned above. Pour in the chocolate chips and pecans (if using) and use your hands to mix them in. This will bring the dough together. Be gentle though. We don’t want to compact the dough too much. We want to keep it as airy as possible. Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet. Chill the cookie dough for at least 30 mi...

1 package instant dry yeast 1/4 oz 6.25 c all purpose flour + more for dusting 2 tsp sea salt 3 c warm water In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeas. Use a spatula or the paddle attachment and mix to combine.  Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.  Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours.  Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.  Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it might be sticky.  With floured hands fold the dough onto itself formin...

Ingredients 2 tablespoons olive oil 1 lb chicken breast 1 tablespoon cumin divided 1 tablespoon chili powder divided 1/2 teaspoon salt divided 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced 4 oz green chiles diced 8 oz pasta fettuccine 2/3 cup heavy cream 2/3 cup milk 1 cup cheddar cheese shredded 1/2 cup mozzarella cheese shredded Instructions Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet. To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet. In the meantime, cook pasta according to package instructions, drain. Add cooked and drained pasta to the skillet with the chicken and vegetable...

Ingredients 1 stick butter, melted 1 box graham cracker crumbs 1 (8 oz) cream cheese, softened 1/4 cups butter, softened 3 cups powdered sugar 4 bananas, sliced 1 (20 oz) canned crushed pineapple, drained 1 (16 ounces) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream 1 (4 ounces) jar maraschino cherries, stemmed 1 cup walnuts or pecans, chopped hot fudge sauce, slightly warmed 1 tablespoon rainbow sprinkles Instructions In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly! Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Spread...

1/2 cup white sugar 2 Tablespoons cornstarch 1/4 cup lemon juice 3 cups fresh strawberries, hulled and sliced into 1/4 inch slices 2 Tablespoons cold butter, diced (this is to dot the strawberries with after they are in the baking pan) 1 cup all purpose flour 1 Tablespoon white sugar 1 1/2 Teaspoons baking powder 1/2 Teaspoon salt 3 Tablespoons cold butter, cut into cubes 1/2 cup heavy cream Preheat your oven to 400 degrees.  Butter a 9 inch round or square baking pan . Place 2 Tablespoons cornstarch, 1/4 cup lemon juice and 1/2 cup sugar in a heavy duty saucepan. Cook on medium heat until the mixture thickens.   Remove from the heat and add the strawberries, fold gently to mix. Place the strawberry mixture into the buttered baking dish and dot with butter. Strawberry Cobbler Place the flour,sugar,baking powder and salt in a large bowl. Cut 3 Tablespoons of cold butter into the flour mixture until you have crumbs. Stir in the cream.   Sprinkle the mixture evenly over the strawberrie...

Ingredients 1 package (1/4 oz) active dry yeast 1 cup warm water (around 110°-115°F) 2 Tablespoons softened butter 1 Tablespoon brown sugar ½ teaspoon salt 2 & ¾ cups all-purpose flour (may not need all of it) 4 cups water ¼ cup baking soda Coarse sea salt for sprinkling ¼ cup melted butter Place the warm water in the bowl of your stand mixer. Sprinkle the top of the water with the yeast packet. Let it dissolve for about 2 minutes. Once dissolved, add in the softened butter, brown sugar, salt, and 2 cups of the flour. Using a dough hook attachment, mix on medium-low speed until a sticky dough comes together and dough is smooth. Stir in any remaining flour, ¼ cup at a time, until dough begins to pull away from the sides of the bowl and when touched with a finger, does not stick and springs back lightly when touched. Place in a lightly greased bowl and cover with a tea towel. Let rise in a warm place for 20 minutes. Preheat oven to 450°F. Line 2 baking sheets with silicone liners ...

Pumpkin Cream Cheese Muffins Home » Uncategories » Pumpkin Cream Cheese Muffins Ingredients 1 (8 ounce) package cream cheese 1 egg 1 teaspoon vanilla extract 3 tablespoons brown sugar 4 1/2 tablespoons all-purpose flour 5 tablespoons white sugar 3/4 teaspoon ground cinnamon 3 tablespoons butter 3 tablespoons chopped pecans 2 1/2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 1 1/3 cups canned pumpkin 1/3 cup olive oil 2 teaspoons vanilla extract Directions Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. For the muffin batter: In a large bowl,...

1½ lbs. chicken breasts ½ tsp. salt ¼ tsp. pepper 1 cup jarred pesto I used Mezzetta ¼ cup salted butter ½ lemon These items don’t get added until the end 1 lb. rotini cooked and drained ½ cup parmesan 2 cups shredded mozzarella ¼ tsp. dried basil to garnish Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken. Cover and cook on low for 5-6 hours without opening the lid during the cooking time. Near the end of the cooking time, cook the pasta according to the package directions and drain well. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted. Serve and enjoy! Read Full Recipe ---> Click He...

8 oz cream cheese room temperature 1/2 cup butter room temperature 1 1/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Powdered Sugar Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix. Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and j...

INGREDIENTS: 4 boneless, skinless chicken breasts 1 (10.75-oz) can Cream of Chicken Soup 1 (10.75-oz) can Cream of Mushroom Soup 2 cups chicken broth 2 cups regular white rice, uncooked 1 package onion soup mix INSTRUCTIONS:  Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray. Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer) Place chicken on top of rice mixture. Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes. Read Full Recipe ---> Click Here

1 ripe avocado about 1/2 cup mashed avocado 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb) 1/2 cup nut butter peanut butter or almond butter (if paleo) 1 egg or chia egg if vegan 1/2 cup unsweetened cocoa powder 1/4 cup dark chocolate chips, no sugar added or choose your favorite one 1 teaspoon vanilla extract 2-3 drops liquid stevia drops Preheat oven to 180 C (360F) Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside. In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps. Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine...

JUICY OVEN BAKED CHICKEN BREAST RECIPE Home » Uncategories » JUICY OVEN BAKED CHICKEN BREAST RECIPE 4 (7 to 8 oz) boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.  Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees. Read Full Recipe ...

Crock Pot Honey Bourbon Chicken Home » Uncategories » Crock Pot Honey Bourbon Chicken 2 lb boneless skinless chicken breasts salt and pepper 1 cup honey 1 cup low sodium soy sauce 1/2 cup ketchup 4 Tablespoons vegetable oil 2 cloves minced garlic or 1 teaspoon minced garlic in oil 1/2 cup onion diced 1/2 teaspoon red pepper flakes Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker. Cook on low for 3-4 hours or high for 1½ to 2½ hours. When done, remove chicken from crock pot and cut into chunks. Read Full Recipe ---> Click Here

Banana Bread Cookies (gluten free-vegan) Home » Uncategories » Banana Bread Cookies (gluten free-vegan) Ingredients 1 1/2 cups almond flour 1/4 teaspoon baking soda 1/8 teaspoon sea salt 1/4 teaspoon cinnamon 1 tablespoon pure maple syrup 1 1/4 cup overly ripe mashed bananas about 4 medium bananas Optional Add-ins 1/2 teaspoon vanilla extract extra 1/4 teaspoon cinnamon pinch ground cloves 1/2 cup chocolate chips Instructions Preheat the oven to 350 ℉ and line a baking sheet with parchment paper Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure) Add the maple syrup Mix until all the ingredients are evenly incorporated Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet Gently flatten the cookies with a fork or back of a spoon. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perf...

1 cup + 2 tablespoons all-purpose flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 2 cups semi-sweet chocolate chips, divided 2 and 1/2 tablespoons unsalted butter 1/2 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, at room temperature 2 tablespoons whole milk 1 and 1/2 teaspoons vanilla extract Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk. Add the dry i...

Ingredients 4 Chicken Breasts (boneless/skinless) 3/4 tsp Salt 1/2 tsp Pepper 1/2 tsp Poultry Seasoning 1 1/2 tsp Garlic Powder 2 cans Cream of Chicken Soup 1/2 cup Unsalted Butter, cut in slices 2 tsp Better Than Bouillon® Chicken Flavor (reduced sodium) 4 cups Low Sodium Chicken Broth 24 oz Reames® Homestyle Egg Noodles (frozen) 2 cups Frozen Mixed Vegetables (optional) Instructions Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder. Spread the soup over the top of the chicken.  Add the sliced butter on top of the soup layer.  Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.  Place the lid on the crock and cook on Low for 5-6 hours, or until chicken is done and can be easily shredded.  Remove the chicken to a plate using tongs. Set aside.  Add the noodles to the soup mixture (and frozen veggies, if using). Stir well. Place the lid back on and cook on High for another 1-2 ...

Ingredients  2 TBSPs butter 1 lb bone in chicken thighs 3 celery stalks diced 2 medium carrots peeled and sliced 1/2 a yellow onion diced 1/2 TBSP dried thyme 1/2 TBSP dried basil 2 cloves garlic minced 2 bay leaves 1/2 to 1 tsp salt 1/2 tsp black pepper 8 cups chicken stock 12 ounces frozen egg noodles see note In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side. Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan. Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it. Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or accordi...

1 cup butter cut into small pieces 1 cup brown sugar 2 cups flour 1 1/2 teaspoons ground cinnamon 1 cup oats 2 cups applesauce 1 teaspoon ground cinnamon In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs.  Add cinnamon and oats. Pulse just until incorporated.  Place half the oat mixture in a lightly greased 9x13" baking dish. Press mixture down with your hands.  In a small mixing bowl combine applesauce and cinnamon.  Pour filling on top of oat mixture. Spread evenly over oat mixture.  Sprinkle remaining oat mixture over applesauce.  Bake in a preheated 325 degree oven for 40 minutes.  Allow to fully cool before slicing. Read Full Recipe ---> Click Here