Tater Tot Breakfast Pizza

What You'll Need

• 30 oz bag tater tot crowns
• One half tbsp vegetable oil
• Six eggs
• Salt
• Pepper
• Two cups shredded cheddar cheese
• Three quarters cup cooked, crumbled bacon
• Three quarters cup cooked, crumbled sausage

How to Make It

1. Preheat oven to 425 degrees.
2. Line the bottom of a greased cast iron skillet with tater tot crowns and then line the sides of the pan.
3. Bake for 15 minutes.
4. While baking, heat the oil in a pan over medium heat.
5. Whisk together the eggs and a sprinkle of salt and pepper.
6. Cook the eggs until just set (they will cook more in the oven).
7. Remove the tater tots from the oven and top with one cup of shredded cheddar cheese.
8. Add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans.
9. Use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.
10. Sprinkle with the crumbled bacon and bake for an additional 10 minutes.

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Mexican Meatball Soup

What You'll Need

For the meatballs:

• 1 lb. lean ground beef
• 2 garlic cloves, minced
• ¼ cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper

For the soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into ½-inch pieces
• 2 stalks celery, cut in chunks
• 2 potatoes, peeled and chopped small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 can (14.5 oz) diced tomatoes with juice
• ½ teaspoon died oregano
• ¼ teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper, to taste
• fresh parsley, for garnish

How to Make It

1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
4. Garnish with chopped fresh parsley.

The Best Lemon Blueberry Bread Recipe !

What You'll Need

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• ½ cup plain yogurt, regular or lowfat

How to Make It

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Banana Lemon Loaf - Yummy

What You'll Need

• 1 Tablespoon unsalted butter, at room temperature
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 2 cups confectioners sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2-3 very ripe bananas, mashed
• 2/3 cup granulated sugar
• Frosting
• juice of 1 lemon
• Juice of 1 lemon (2 tablespoons juice)
• loaf

How to Make It

1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
4. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
5. To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.

The Best Homemade Egg Rolls

What You'll Need

• one pound ground pork.
• two cloves garlic, minced.
• one tbsp vegetable oil.
• two tbsp soy sauce.
• one tbsp sesame oil.
• one tsp ground ginger.
• two cups shredded cabbage.
• one small carrot, shredded.
• one package (25 7-inch square) egg roll wrappers.
• two tbsps flour.
• two tbsps water.
• one quart peanut or vegetable oil, for frying.
• your favorite Asian dipping sauce.

How to Make It

1. Cook the garlic and pork in the vegetable oil until the pork is no longer pink.
2. Stir in the soy sauce, sesame oil, and ground ginger.
3. Set aside to slightly cool.
4. combine the pork mixture with the shredded carrots and cabbage In a large mixing bowl.
5. make a paste out of the flour and water In a small bowl.
6. Lay out an egg roll wrapper with a corner pointed towards you.
7. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper.
8. Brush the corner farthest from you with the flour paste.
9. Fold the corner closest to you up over the mixture.
10. Fold the left and right corners in towards the center, then tightly roll.
11. The flour paste will help seal the egg roll.
12. Repeat until all of the filling is used.
13. Fry the egg rolls in the peanut oil "just a few at a time" until they are golden brown.
14. Remove to a paper towel-lined plate.
15. Serve with your favorite Asian dipping sauce.

Six Minute Caramels

What You'll Need

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

How to Make It

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in an air tight container

Chocolate Lasagna

What You'll Need

• 1 package Oreo cookies, 36 cookies
• 6 Tbs butter, melted
• 1 (8 oz) package cream cheese, softened
• ¼ cup granulated sugar
• 2 Tbs milk
• 1 (16 oz) tub Cool Whip, divided
• 1 large (5.9 oz) package chocolate instant pudding
• 3 cups milk
• 1½ cups mini chocolate chips

How to Make It

1. Crush Oreo cookies. Place in a ziplock bag and use rolling pin to crush.
2. In a mixing bowl, combine crushed oreos and melted butter.
3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
6. Spread remaining Cool Whip on top.
7. Sprinkle chocolate chips on top.
8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.

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Starbucks Lemon Loaf .

What You'll Need

• 1 1/2 cup(s) FLOUR
• 1/2 teaspoon(s) BAKING SODA
• 1/2 teaspoon(s) BAKING POWDER
• 1/2 teaspoon(s) SALT
• 3 EGGS
• 1 cup(s) SUGAR
• 2 tablespoon(s) BUTTER; Softened.
• 1 teaspoon(s) VANILLA
• 1 teaspoon(s) LEMON EXTRACT
• 1/3 cup(s) LEMON JUICE
• 1/2 cup(s) OIL
• LEMON ICING
• 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
• 2 tablespoon(s) WHOLE MILK; I Used 2%.
• 1/2 teaspoon(s) LEMON EXTRACT

How to Make It

1. Combine flour, baking soda, baking powder and salt in a bowl.
2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
3. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil and mix well.
5. Pour batter into a well greased 9x5-inch loaf pan.
6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
8. When the loaf is cool, remove it from pan and frost the top with the icing.
9. Let the icing set up before slicing.

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Egg Salad Recipe .

What You'll Need

• 6 large eggs
• 1/3 cup small-dice celery (about 1 stalk)
• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

How to Make It

1. Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
2. Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
3. When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
4. Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.

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Cornmeal Oven-Fried Chicken

What You'll Need

• 1/2 cup dry bread crumbs
• 1/2 cup cornmeal
• 1/3 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 cup buttermilk
• 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
• 1 tablespoon butter, melted

How to Make It

1. In a large resealable plastic bag, combine the first nine
2. ingredients. Place the buttermilk in a shallow bowl. Dip chicken in
3. buttermilk, then add to bag, a few pieces at a time, and shake to
4. coat.
5. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake
6. at 375° for 10 minutes; drizzle with butter. Bake 30-40 minutes
7. longer or until juices run clear. Yield: 6 servings.

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Crispy Wonton Mozzarella Sticks

What You'll Need

• eight string cheeses or about a 12 oz. block of cheese
• 24 wonton wrappers (find them in the refrigerated area of the produce section!)
• one egg white
• About 1-2 cups oil, for frying (I used STAR grapeseed oil)
• Sea Salt
• Grated Parmesan
• Marinara sauce- for dipping of course! :)

How to Make It

1. Cut your string cheese into tree equal pieces, or cut your block of cheese into 24 pieces that are about ½ an inch wide and 1½ inches long.
2. Place a wonton wrapper in front of you in the shape of a diamond.
3. Use a pastry brush to brush egg white on the surface of the wrapper.
4. Place string cheese in the center.
5. Fold in the north and south diamond corners then take the eastern corner and roll it around the cheese until the whole thing is completely covered.
6. Seal up the corners.
7. If the seals don't feel secure, brush with a little more egg white and press together.
8. Repeat with remaining cheese and wrappers.
9. Heat fry oil in a deep saute pan to about 375 degrees.
10. Carefully drop mozzarella sticks into the oil and fry until golden brown, about 1-2 minutes.
11. Remove from oil and place on a plate.
12. Sprinkle with sea salt and grated Parmesan.
13. Serve HOT with warm marinara sauce for dipping.

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Crispy Chicken Cordon Bleu Stromboli

What You'll Need

• one fresh, ready to use pizza dough
• 13 oz. (1/2 package) Tyson Crispy Chicken Strips
• ¼ cup olive oil
• one cup Ranch dressing, plus more to use as dipping sauce
• six thin slices of deli ham
• four oz (about 4 pieces) provolone cheese
• one egg, beaten, for wash
• fresh Italian parsley, chopped for garnish

How to Make It

1. Preheat oven to 390 degrees F.
2. Heat olive oil in large saute pan over high heat.
3. Place chicken strips in hot oil, about two minutes on each side, just long enough to crisp.
4. Remove from heat and set aside.
5. Roll pizza dough out on parchment paper, to rectangle shape, about 11 x 13".
6. Spread Ranch dressing evenly on dough.
7. Place chicken on rolled-out , making a center row, lengthwise.
8. Evenly distribute ham over chicken, then place cheese over ham.
9. Cut each side of pizza dough into 1" strips.
10. Stating on one end, fold the top end first, then bring the strips from each side to make criss-cross pattern one strip at a time.
11. As you get to the other end, fold the end and finish the final 1-2 last strips to secure.
12. Brush with egg wash.
13. Use pizza peel to transfer stromboli (on parchment paper) to hot stone.
14. Bake 15 - 20 minutes or until crust is golden brown.
15. Serve with Ranch dressing and garnish with Italian parsley, if desired.

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Homemade Ding Dongs Recipe

What You'll Need

Chocolate cake

• One half cup butter, room temperature
• One cup Imperial Sugar Extra Fine Granulated Sugar
• Four eggs
• One half cups all purpose flour*
• One teaspoon baking soda
• One half cup unsweetened cocoa powder
• One cup buttermilk

Marshmallow filling

• 3.5 ounces marshmallow creme
• Three tablespoons butter, room temperature
• One half cup Imperial Sugar Confectioners Powdered Sugar
• One half teaspoon vanilla extract (optional)

Ganache

• One half cups heavy cream
• One half cups semisweet chocolate chips

How to Make It

1. Preheat oven to 350°F.
2. Line a 13x9-inch baking pan with parchment paper. Set aside.
3. In a mixing bowl, beat One half cup butter with One cup granulated sugar until light and fluffy.
4. Add eggs, one at a time mixing well after each addition.
5. Scrape the sides of the bowl as you mix.
6. In a separate bowl combine flour, cocoa powder and baking soda.
7. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
8. Pour chocolate cake batter into prepared pan and bake in preheated oven for 25 minutes or until a toothpick inserted in center of cake comes out clean.
9. Remove cake from oven and cool completely on a wire rack.
10. Once cake is cooled, make marshmallow filling.
11. Marshmallow filling: Place marshmallow creme and Three tablespoons of butter in mixing bowl.
12. Beat on medium-high speed until smooth.
13. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
14. With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
15. To fill snack cakes, cut a cone on top of each cake and remove it.
16. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone.
17. Do the same with remaining snack cakes.
18. Once all snack cakes are filled, make ganache.
19. Ganache: In a saucepan bring heavy cream to a boil over medium-high heat.
20. In a heatproof bowl, pour boiling cream onto chocolate.
21. Whisk until smooth and the chocolate is melted.
22. Set aside to cool slightly.
23. Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up.
24. With a spoon cover each cake in ganache.
25. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms.
26. With the help of a pastry brush, cover any remaining uncoated areas.
27. Leave at room temperature for ganache to set completely before serving.

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Buckeye Graham Crackers

What You'll Need

• One half cups creamy peanut butter
• One half cup butter, softened
• Two half cups powdered sugar
• twelve graham crackers, (approximately One half sleeves, or half a regular-sized box)
• Three cups semi-sweet chocolate chips
• two tablespoons shortening, or coconut oil

For the Peanut Butter Drizzle:

• One half cup peanut butter chips
• One teaspoon shortening, or coconut oil

How to Make It

1. Line two jelly roll pans with parchment paper, and set wire racks on top of the parchment paper.
2. In a large mixing bowl, combine peanut butter and butter.
3. Mix until smooth and creamy.
4. Gradually add powdered sugar, and mix until well-blended and smooth.
5. Roll the peanut butter mixture into balls slightly larger than 1-inch.
6. Place 1 ball on half a sheet of graham cracker.
7. On a flat surface, carefully flatten the peanut butter ball over the graham, spreading it to the edges, and smoothing and leveling the top. Just make sure not to crack the graham cracker.
8. I only broke one, but still a good rule of thumb to be somewhat gentle! Repeat for all crackers.
9. In a large saucepan over low-medium heat, melt the chocolate chips and shortening. Gently whisk until smooth.
10. Allow to cool for about 5-7 minutes so that it won't burn your fingers if you come into contact with it.
11. Using tongs, carefully grasp the edges of the graham cracker, and hold the graham cracker with the peanut butter layer facing down.

CHOCOLATE COVERED CHERRY FUDGE

What You'll Need

• 14 ounce can of Sweetened Condensed Milk
• 11.5 ounces of Chocolate Chips
• One jar Maraschino Cherries (approximately 24 cherries)

How to Make It

1. Drain the cherries and blot dry with a paper towel. Get the cherries as dry as you can.
2. Slice the cherries in half and set aside.
3. Prepare a 9x9 baking pan by placing parchment paper inside, or greasing really well. (I do recommend parchment paper as it makes removing the fudge so much easier!) Set aside.
4. Pour the sweetened condensed milk into a medium size saucepan and heat over medium heat.
5. Once slightly heated (not boiling) add in the chocolate chips.
6. Stir while the chocolate melts into the milk approximately 3-5 minutes. Again, do not bring to a boil.
7. Once chocolate is fully melted and mixture is smooth, add in half of the cherries and stir to combine.
8. Pour into the prepared baking pan.
9. Place the remaining cherries on top of the fudge mixture slightly pressing them into the fudge.
10. Place the pan uncovered into the refrigerator to cool and harden.
11. Allow to cool for at least 3 hours.
12. I left mine overnight.
13. Once hardened remove from the pan, slice, and store in a covered container in the fridge until ready to serve.
14. Enjoy!

CHOCOLATE COVERED CHERRIES

What You'll Need

• 16 ounces of melting chocolate
• Four tablespoons butter (room temperature)
• Four teaspoons of milk
• One half teaspoon of vanilla extract
• One jar maraschino cherries
• Two cups powdered sugar

How to Make It

1. Drain the juice from the cherries and set the cherries on a paper towel and blot them as dry as you can. Set aside.
2. In a small bowl mix the powdered sugar and the butter together.
3. The mixture will seem slightly dry. Add in the milk and vanilla extract.
4. Stir to combine. The mixture will be slightly sticky.
5. Set up a bowl with a small amount of powdered sugar to the side.
6. Take a small amount of the sugar mixture and flatten it out into a disc shape, slightly larger than a quarter coin.
7. Take one of the cherries and place it in the center of the disc and mold the sugar mixture around the cherry, sprinkle a little bit of the extra powdered sugar on, which will make it less sticky, and roll into a nice round ball with your hands. Set onto a cookie sheet that is lined with wax paper.
8. Repeat this with all the cherries. Once completed place the cookie sheet with the cherries into the refrigerator. Allow them to cool for at least 30 minutes, no more than 2-3 hours.
9. Melt the chocolate according to instructions.
10. Remove the sugar coated cherries from the fridge and one by one dip them into the chocolate.
11. I found the best method is to dip them in with a fork and then tap the bottom of the fork on the side of the container to shake the excess chocolate off.
12. Place the chocolate covered cherry back onto the cookie sheet lined with wax paper.
13. Repeat this with all the cherries.
14. Once finished, place the cookie sheet back in the fridge and allow the chocolate to cool and set.
15. At least 30 minutes.
16. Keep chilled in a sealed container and enjoy!

CROCKPOT CHICKEN LO MEIN NOODLES

What You'll Need

• Two pieces of uncooked chicken breast (one lb)
• Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)
• Two cups or 1 bunch of baby bok choy, washed and sliced
• One medium carrot, peeled and chopped or shredded into matchsticks
• Two cloves garlic, minced
• One teaspoon fresh ginger, minced
• salt and pepper to taste

Sauce

• One half cup low sodium chicken broth
• Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
• Two Tablespoon low sodium light soy sauce or Tamari
• Two teaspoons of honey or sugar
• One teaspoon of dark soy sauce
• One teaspoon of sesame oil
• One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
• * *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick

Chicken Marinade

• Two teaspoons of low sodium soy sauce or tamari
• One quarter teaspoon of sesame oil
• One half teaspoon of potato or corn starch
• One quarter teaspoon of chili garlic paste *optional

Slurry for the Sauce

• Two - Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)
• One quarter cup of cool water

How to Make It

1. In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
2. Spray inside of slow cooker with non-stick coating spray.
3. Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.
4. Take cooked chicken out of the slow cooker on a plate.
5. Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
6. Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
7. Cook on high for a half houre - One hour or low for 1.5 - Two hours, stirring occasionally to distribute the sauce evenly.
8. Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.
9. Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.
10. Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.
11. Add the chicken and vegetables back to the slow cooker using tongs to combine well..
12. Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up - about 10 - 15 minutes.
13. Remove and serve hot with your favorite garnishes and sides.

Five-Minute Carrot Cake for One !

What You'll Need

• 1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)
• 1/2 tsp cinnamon
• 1/8 tsp pumpkin pie spice (optional)
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/2 “egg” of choice (I used 1/2 tsp ener-g, but 2 tsp flaxmeal would also work. If you must, you can omit completely. It just won’t rise as well.)
• 1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
• 1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)
• 1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)
• 1 tablespoon milk of choice
• 1 tablespoon oil or more milk of choice
• 1/4 tsp pure vanilla extract

How to Make It

1. In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.

Chocolate Chip Snack Cake

What You'll Need

• 1 cup brown sugar
• 1 cup milk (I use whole milk in baking)
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup butter, softened
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup white sugar
• 1/2 cups chocolate frosting
• 1/2 teaspoon soda
• 2 eggs
• 3 cups all-purpose flour
• 3/4 cup chocolate chips
• 3/4 cup white chocolate chips
• Extra chocolate chips and chopped nuts for decorating the top, if desired

How to Make It

1. Preheat the oven to 350 degrees.
2. In a medium size bowl, mix together the butter, sugar and eggs.
3. Stir in the milk and vanilla. Add the flour, baking soda and salt. Mix well.
4. Then fold in the nuts and chocolate chips.
5. Spray an 8x8 pan with cooking spray.
6. Pour the batter into the pan and bake at 350 degrees for 25-30 minutes, until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool and then frost the top with chocolate frosting.
8. Sprinkle nuts and chocolate chips on the top, if desired.

Caramel Apple Trifles-Recipe

What You'll Need

Cinnamon Whipped Cream:

• 1 cups whipping cream
• 1 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1 cup Cinnamon Granola (I used this one)

Cinnamon Apples:

• 1 tbsp butter
• 1/8 tsp nutmeg
• 2 tsp cinnamon
• 2 tsp lemon juice
• 3 apples, diced
• 6 tbsp brown sugar

Caramel Sauce:

• 1/2 cup sugar
• 1/4 cup heavy cream, room temperature
• 3 tbsp salted butter, cubed, room temperature

How to Make It

1. To make the caramel, add the sugar in an even layer to the bottom of a medium saucepan.
2. Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
3. Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber color. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burned very quickly.
4. Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
5. Add the heavy cream and whisk until incorporated.
6. Cool caramel to room temperature.
7. To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
8. Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
9. Allow to cool for 15-20 minutes.
10. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
11. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
12. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
13. Once everything is made a ready, build the trifles.
14. Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
15. Add about 2 tbsp granola in an even layer.
16. Drizzle caramel over granola.
17. Spoon apples over caramel.
18. Repeat layers 14-17, then drizzle more caramel over the tops of each trifle.
19. Store in the fridge for 2-3 hours, or until ready to serve.

Apple Pie Bombs Recipe

What You'll Need

• 1 can of biscuits, each circle pressed out and cut in 4 pieces
• 1/2 teaspoon cinnamon
• 2 apples, peeled and chopped in 1" pieces
• 2 tablespoons of brown sugar
• 2 tablespoons of butter
• cinnamon sugar
• oil for frying
• vanilla ice cream

How to Make It

1. Heat a dutch oven filled 1/3 full of oil over medium heat.
2. Place the apples, butter, brown sugar, and cinnamon in a bowl and microwave for 30 seconds. Stir everything together and heat again for 30 seconds or until tender.
3. Using a small spoon, scoop an apple piece with a little of the sauce onto a flattened piece of biscuit. Pinch all of the edges up together and set aside while you repeat with the remaining pieces.
4. Carefully place 3-4 apple pie bombs in the oil, turning occasionally until golden on each side. Remove to a paper towel lined plate. Repeat with all dough.
5. Place the cinnamon sugar in a bowl, toss each pie bomb in the sugar and pile on a large plate. Top with a scoop of ice cream and any leftover apple pieces chopped fine.

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Cheese and Garlic Crack Bread

What You'll Need

Garlic Butter:

• 1 crusty loaf, preferably sourdough or Vienna
• 1 tbsp fresh parsley, finely chopped
• 100g/3.5oz unsalted butter, softened
• 2 garlic cloves, minced
• 3/4 cup shredded Mozzarella cheese (or other melting cheese)
• 3/8 tsp salt

How to Make It

1. Preheat the oven to 180C/350F.
2. Melt butter and then mix in other Garlic Butter ingredients.
3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6. Serve immediately.

Sparkling Cranberry White Chocolate Cake

What You'll Need

Sparkling Cranberries:

• one 1/2 cups sugar, divided
• one cup water
• two cups fresh cranberries

Cranberry Cake:

• one 1/2 cups butter (170g), room temperature
• one cup (120ml) milk
• one cup (120ml) sour cream
• three 1/3 cups (240g) all purpose flour
• three cups fresh cranberries
• three eggs
• two 1/2 tsp baking powder
• two cups (200g) sugar
• two tbsp vanilla extract

White Chocolate Icing:

• 12 oz white chocolate chips
• 3/4 cup butter, room temperature
• 3/4 cup heavy whipping cream
• 8-9 cups powdered sugar

How to Make It

White Chocolate Icing

1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and vanilla extract and beat until it is fluffy and the right consistency. Add more cream if needed.

Cranberry Cake

9. Preheat oven to 350 degrees.
10. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
11. Whisk together flour, sugar and baking powder in a large mixing bowl.
12. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smootDo not over mix.
13. Gently stir in cranberries.
14. Spread batter evenly between the three cake pan.
15. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
16. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

To put the cake together:

17. Remove cake domes from cakes with a large serrated knife.
18. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
19. Add second layer of cake and add more icing on top in an even layer.
20. Add final layer of cake on top and ice the outside of the cake.
21. Top the cake with sparkling cranberries and add some around the edge, if desired.

Sparkling Cranberries

22. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
23. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
24. Add cranberries and stir to coat.
25. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
26. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar.
27. You'll need to roll them a few times to get a couple layers of sugar on them.
28. Set cranberries aside to dry for a hour or so.

CROCKPOT CHICKEN LO MEIN NOODLES

What You'll Need

• Two pieces of uncooked chicken breast (one lb)
• Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)
• Two cups or 1 bunch of baby bok choy, washed and sliced
• One medium carrot, peeled and chopped or shredded into matchsticks
• Two cloves garlic, minced
• One teaspoon fresh ginger, minced
• salt and pepper to taste

Sauce

• One half cup low sodium chicken broth
• Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
• Two Tablespoon low sodium light soy sauce or Tamari
• Two teaspoons of honey or sugar
• One teaspoon of dark soy sauce
• One teaspoon of sesame oil
• One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
• * *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick

Chicken Marinade

• Two teaspoons of low sodium soy sauce or tamari
• One quarter teaspoon of sesame oil
• One half teaspoon of potato or corn starch
• One quarter teaspoon of chili garlic paste *optional

Slurry for the Sauce

• Two - Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)
• One quarter cup of cool water

How to Make It

1. In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
2. Spray inside of slow cooker with non-stick coating spray.
3. Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.
4. Take cooked chicken out of the slow cooker on a plate.
5. Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
6. Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
7. Cook on high for a half houre - One hour or low for 1.5 - Two hours, stirring occasionally to distribute the sauce evenly.
8. Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.
9. Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.
10. Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.
11. Add the chicken and vegetables back to the slow cooker using tongs to combine well..
12. Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up - about 10 - 15 minutes.
13. Remove and serve hot with your favorite garnishes and sides.

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Mexican Pasta Casserole recipe

What You'll Need

• one (15.25 oz) can corn, drained
• two c. uncooked spiral pasta
• one (15.5 oz) jar salsa
• one (10 3/4 oz) can condensed cream of chicken soup
• one c. shredded Mexican cheese, divided

How to Make It

1. Preheat oven to 360 degrees.
2. Prepare pasta according to package directions.
3. Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture.
4. Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese.
5. Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.

Million Dollar Spaghetti

What You'll Need

• 1/2 – 3/4 lb. of Ground Beef
• 1 can of Spaghetti Sauce
• 8 oz of Cream Cheese
• 1/4 cup of Sour Cream
• 1/2 cup Parmesean Cheese
• Splash of milk
• Whole Stick of Butter
• 8 oz. of Noodles
• Shredded Cheddar Cheese

How to Make It

1. Ok, so first things first, preheat the oven to 350. Brown the hamburger meat, drain and add the spaghetti sauce. (You could use your own homemade spaghetti sauce here, too.) Let that simmer and boil your noodles. While your noodles are boiling, use an electric – or if you are so lucky – a stand mixer to mix the cream cheese, sour cream, parmesean cheese and milk. I say a splash of milk because I was not exacting — I just wanted the cheese mixture to be thick, but somewhat pourable. <—- is that word? Anyway, just make sure you mix it really well. Then cut several slices (about half) of the butter and place in 9×11 inch pan. Put half of your cooked noodles on top. Next, spread the cheese/sour cream mixture on the noodles. Then put the other half of the noodles on top of that. Use the rest of your stick of butter to slice off several more pieces on top of the noodles. Once you’ve done that, you are ready to put the spaghetti-meat sauce on top and just make sure to spread it all over. Pop it in the oven for about 25 minutes and then put the cheddar cheese on top and bake another 10 minutes or so. Mmmm. It’s like a lasagna for people who don’t like ricotta cheese. If you are in a rut and need a new dish, this is sure to please — and sure to feed — a lotta people.

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