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Ingredients 3 cups  uncooked elbow macaroni Bacon: 2 tablespoons  butter 12 slices  bacon  (diced into 1-2 inch pieces) Chicken: 1.5-2 lbs  uncooked chicken  (cubed) 1/4 teaspoon  salt 1/4 teaspoon  ground black pepper 1/2 tablespoon  paprika Veggies: 1  green bell pepper  (diced) 1 medium  onion  (diced) 2 tablespoons  minced garlic Cheesy Mixture: 3 tablespoons  butter 1/3 cup  all-purpose flour 3 cups  milk 1 package  Dry Ranch Mix  (optional) 1 package  (8oz) cream cheese  (room temperature) 3 cups  shredded Cheddar cheese 1 can  (10 3/4 oz) cream of chicken soup, condensed Toppings:  Cooked bacon 1 cup  shredded cheddar cheese 1/4 cup  panko crispy bread crumbs  (optional) Instructions Heat oven to 375°F. Cook and drain macaroni as directed on package. Cook Bacon: In a large skillet, over medium-high heat, melt two tablespoons of butter and cook the bacon, stirring frequently, until crispy. Remove from skillet and set aside. Drain grease, leaving only about 2 tablespoons in the sk

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPaRING CHICKEN BREaSTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken o

A copycat recipe for the bourbon chicken served at many food court Chinese restaurants. This may not be authentic Chinese food, but it is delicious. 1 Tbsp olive oil 2 LB chicken thighs, skinless. 1 tsp ground ginger 1/2 tsp garlic powder 1/4 tsp black pepper (I used 4 turns on the pepper mill) 1/3 Cup soy sauce 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon. 1/2 Cup water 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar) 1/2 Cup brown sugar, tightly packed 1 Tbsp cornstarch dissolved in 3 Tbsp cold water Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar

Ingredients 8 oz angel hair pasta (1/2 of a 16 oz. box) 2 cups chopped, cooked chicken 2 (10 oz) cans cream of chicken soup 1 cup salsa 1 cup sour cream 2 cups Mexican cheese blend, divided use 1 tbsp taco seasoning dried parsley, for topping (optional) Instructions Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning. Stir well to combine (this will take a few minutes.) Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley. Cover with nonstick aluminum foil. Cook in the oven for about 25 minutes (until hot and bubbly.) source :  Click Here

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seasoning Blend. Combine salt, fresh ground pepper, paprika, cayenne pepper, garl

INGREDIENTS 1/2 cup  granulated sugar 1 tablespoon  ground cinnamon 1 (16.3-ounce) can  flaky large biscuits, such as Pillsbury Grands! Flaky Biscuits Olive oil spray or coconut oil spray 4 tablespoons  unsalted butter, melted INSTRUCTIONS Line a baking sheet with parchment paper. Combine sugar and cinnamon in a shallow bowl; set aside. Remove the biscuits from the can, separate them, and place them on the baking sheet. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit. Lightly coat an air fryer basket with olive or coconut oil spray (do not use nonstick cooking spray such as Pam, which can damage the coating on the basket). Place 3 to 4 donuts in a single layer in the air fryer (they should not be touching). Close the air fryer and set to 350°F. Cook, flipping halfway through, until the donuts golden-brown, 5 to 6 minutes total. Transfer donuts place to the baking sheet. Repeat with the remaining biscuits. You can also coo

Ingredients Cookies: 1/2 c. butter softened 3/4 c. white sugar 3/4 c. packed brown sugar 1 c. canned pumpkin puree 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. clove 1 tsp. pumpkin pie spice Icing: 3 c. powdered sugar 1/2 c. unsalted butter 1/4 c. milk 2 tsp. vanilla Instructions Cookies: In a large mixing bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla; beat until well-blended. In another large bowl, combine remaining ingredients (all the dry cookie ingredients). Add dry ingredients to pumpkin mixture and beat until just combined. Drop on cookie sheets by tablespoonfuls, and flatten slightly. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned. Remove cookies to a wire rack. Cool completely. Icing: Place the powdered sugar in a medium bowl, and set aside. Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, i

Cookie ½ cup butter, softened ½ cup sugar 3 large eggs 2 tsp almond extract 2 ½ cups all-purpose flour 1 Tbsp baking powder 2-3 Tbsp milk ICING 2 cups confectioner’s sugar 3 Tbsp milk 1/2 tsp almond extract Sprinkles Instructions: Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick liners For Cookies: Cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing after each addition. Add almond extract. Blend flour and baking powder. Start by adding a third of the dry ingredients to the butter/sugar mixture, then add 1 Tbsp milk. Add another third of the flour mixture and another tablespoon of milk.. Finally, mix in enough of the remaining flour mixture until your dough is like a brownie batter (it should be softer than a drop cookie dough). Use a small cookie scooper to make simple round drop cookies–use wet fingers to pat any rough edges. Bake cookies 10-12 minutes–they won’t be brown but the insides will be soft and c

Ingredients 6 Tablespoons butter high quality 1 Tablespoon garlic minced 2 Tablespoons all-purpose flour 1.5 cups heavy cream 1.5 cups milk any kind ½ cup Parmesan cheese grated and at room temperature ½ cup Romano cheese grated and at room temperature Salt and black pepper to taste 1 lb. Fettuccine Parsley to garnish Instructions Boil the fettuccine according to package instructions. As the water preheats, begin the sauce. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly. Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers. Slowly sprinkle in the cheeses, continuing to whisk. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still. Garnish with chopped parsley, and serve! source : site

Ingredients For the Bread 2 c organic bread flour 1/2 tsp dry active yeast 1.5 tsp sea salt 11 tbsp filtered water 1 tbsp extra virgin olive oil 2 tbsp warm plant milk For the Starter (Biga) 1 c organic bread flour 1/3 c filtered water at room temperature 1/8 tsp active dry yeast 2 tbsp warm water Instructions Make the Starter Make your starter the night before you plan to bake the bread. Mix together the yeast with 2 tablespoons of warm water. Allow it to stand for a few minutes. In a medium size mixing bowl stir together the yeast mixture with the flour and the water until combined. Cover with plastic wrap and allow it to sit at room temperature overnight. If preparing it in the morning then let it sit until evening and up to 24 hours. Make the Ciabatta Use your stand mixer and combine the yeast and the warm plant milk. Let it sit for a few minutes until creamy. Add the starter, olive oil, flour, sea salt and water and mix together for about 10 minutes until everything is incorporate

Ingredients 1 cup / 260g almond butter smooth 4 tbsp cocoa powder unsweetened 1/2 cup / 60g granulated sweetener erythritol or monkfruit 1/4 cup / 40g sugar free chocolate chips 1 large egg 3 tbsp almond milk unsweetened, if needed Instructions Preheat oven to 175 Celsius / 350 Fahrenheit. In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg with a fork until well-combined. If your mix is crumbly, thin it with up to 3 tbsp almond milk. The batter should look fudgy and soft, but not runny. Whether you need the almond milk will depend on the texture of your almond butter. Stir in chocolate chips. Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 cm high and had a diameter of ca 6 cm. Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Let them cool completely before handling. The cookies are VERY SOFT when straight out of the oven but firm up as they cool down. source : sit

INGREDIENTS 1  baked pie crust (completely cooled) 2 pounds strawberries (washed, hulled and dried) 8 ounce package cream cheese, softened (1 block) 1 1/2 cups granulated sugar (divided) 1/2 cup heavy whipping cream 1/2 teaspoon vanilla Zest from 1/2 lemon (optional) 1 cup water 2 Tablespoon cornstarch 3 ounces strawberry gelatin (1 package) INSTRUCTIONS Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add the whipping cream and vanilla and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust. Place the strawberries on top of the cream cheese layer. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier. In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick. Rem

Ingredients 1 box  white cake mix   (plus ingredients to prepare the mix) Ingredients usually called for the cake mix: 3  eggs whites 1 cup  water 1/3 cup  vegetable oil Strawberry White Chocolate Mixture: 14 oz  sweetened condensed milk 3/4 cups  white chocolate chips 1  package  (3 oz JELL-O strawberry flavor gelatin) 1/4 cup  warm water Other ingredients: 2  cans  (21 oz each strawberry pie filling) 2 cups  heavy whipping cream  (full fat and cold) 2 tablespoons  sugar 1 teaspoon  vanilla extract 10-15  fresh strawberries  (sliced) Instructions Prepare White Cake: Preheat oven to 350F. Grease and sprinkle with flour a 9-x-13 inch cake pan. Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake. Strawberry White Chocolate Mixture: In a medium, microwave safe bowl, co

Ingredients  9 Cups of Corn Chex 1/2 Cup of Peanut Butter 1/4 Cup of Butter or Margarine 1 Cup of Semi-Sweet Chocolate Chips 1 tsp of Vanilla 1 1/2 Cups of Powdered Sugar Directions: 1.In a large bowl  place your 9 cups of Chex cereal and set aside. 2. In a medium size saucepan , melt the chocolate chips, butter and peanut butter on low heat until completely melted and smooth. Stir frequently to prevent the mixture from sticking. Remove from heat and stir in the vanilla. 3. Pour the chocolate mixture over the dry cereal and stir carefully until it is completely coated. 4.In a large ziplock bag pour the cereal mixture inside and then slowly add the powdered sugar. Seal the bag and shake well until all of the cereal is coated. 5. Spread the mixture out on waxed paper until the Puppy Chow is completely cool and dry. Seal in an airtight container  and place it in the fridge (if it lasts that long!) SOURCE : site 

INGREDIENTS 1 cup brown sugar 1 cup salted butter 1 sleeve Saltine crackers 3/4 cup peanut butter 1 1/2 –2 cups chocolate chips sprinkles! INSTRUCTIONS Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees. Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes. Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles. Freeze or chill for 1 hour or until set. Break into small pieces for serving. source : site

Ingredients: 2 cups diced, cooked chicken 8 oz angel hair pasta (1/2 box) 2 (10 oz) cans cream of chicken soup, undiluted 1 cup salsa 1 cup (8 oz.) sour cream 2 cups Mexican cheese blend, divided use 1 tbsp taco seasoning Dried parsley, for topping (optional) Cooking Note: For the chicken, to make it quicker, you can use a store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigerated section and freezer sections of your grocery store. source : site

INGREDIENTS 1 lb pasta – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an alfredo kinda thing.) 1 cup milk 1 10 oz can Rotel (tomatoes & chilies) 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery) 1/2 tsp cumin 2 TBS sriracha or other hot sauce 1 cup Panko or other bread crumbs 1 cup grated cheese (I used a cheddar & mozzarella mix) more full recipes : site

Ingredients 4 boneless skinless chicken breasts, thinly sliced 2 Tablespoons Olive oil Salt Pepper 8 ounces sliced mushrooms Creamy Parmesan Garlic Sauce: 1/4 cup butter 2 garlic cloves minced 1 tablespoon flour 1/2 cup chicken broth 1 cup heavy cream or half and half 1/2 cup grated parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 teaspoon salt 1 cup spinach chopped Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. add the spinach and let simmer until it starts to thicken and spinach wilts. add the chicken and

Ingredients  1/2 lb. French green beans 1 Tbsp olive oil 1 Tbsp butter 4 boneless skinless chicken thighs thinly sliced Salt and lemon pepper (to taste) 4 cloves garlic minced 1 tsp onion powder 10 oz. mushrooms ½ cup chicken broth unsalted ½ cup heavy cream (or half-and-half + 1 Tbsp flour for lighter version) 2/3 cup grated Parmesan cheese more for garnish Instructions arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. add chicken broth and heavy cream and reduce the sauce for a couple of

SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI INGREDIENTS: 2 boneless, skinless chicken breásts 1 (11 or 15-oz) cán corn, dráined 1 (15-oz) cán bláck beáns, dráined ánd rinsed 1 (10-oz) cán diced tomátoes ánd green chilies, undráined 2 cups chicken broth 1 cup cooked, chopped bácon 1 (1-oz) pácket Hidden Válley Ránch Originál seásoning & sálád dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8-oz) páckáge creám cheese 1 cup shredded cheddár cheese INSTRUCTIONS: Pláce chicken át bottom of slow cooker. Ádd corn, bláck beáns, diced tomátoes ánd green chilies, chicken broth, cumin, chili powder, onion powder ránch seásoning ánd bácon. Stir together. Pláce creám cheese on top of chicken. Cover with lid ánd cook on LOW for 6-8 hours. Remove chicken from slow cooker ánd shred with 2 forks. Return to slow cooker. Stir cheddár cheese into chili. source : site

Ingredients 2 cups uncooked spiral pasta 1 cup sour cream 1 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (15 oz) corn (drained) 1 can (15 oz) black beans (drained & rinsed) 2 cups cooked shredded/chunked chicken 2 cups shredded cheese Instructions Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. Take the tin foil off and let cook an additional 5 minutes. Garnish with green

INGREDIENTS  16 oz thin spaghetti, cooked (or any of your favorite noodles)  ½ cup butter (plus more for buttering pan)  4 chicken breasts, cooked, diced  2 cans cream of chicken soup  2 cup sour cream  ½ cup dry white wine (I use Beringer, but you can also use cooking wine)  1 tsp kosher salt  1/2 tsp ground black pepper  2 Tbsp parmesan cheese  2 cup shredded mozzarella cheese INSTRUCTIONS Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy! source : site

Ingredients 4 skinless/boneless chicken breasts pounded to ¾ inch thick Salt/Pepper to taste 2 Tablespoons vegetable oil Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese chopped into bits 3/4 cup Provolone cheese chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 1 cup panko 2 teaspoons garlic powder 5 Tablespoons melted butter Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight. Heat 2 Tablespoons of vegetable oil in a cast iron skillet ov

INGREDIENTS For the Chicken: 3 large boneless skinless organic chicken breasts 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided 1/2 tsp Great Value Organic Garlic Powder 1/2 tsp Great Value Organic Chili Powder 1/4 tsp Great Value Organic Cumin Salt and Pepper to taste For the Salsa Rice: 1 tbsp butter 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 1 tsp Great Value Organic Garlic Salt 1 tsp Great Value Organic Cumin 1 organic lime, juice of 1 3/4 cup Great Value Organic low sodium Chicken Broth 1 cup Great Value Organic Mild Salsa, plus extra for serving 1 (15oz) can Great Value Organic Pinto Beans, drained 1 1/2 cups Colby Jack Cheese, shredded 1 organic avocado, sliced 2 tbsp organic green onions, diced INSTRUCTIONS Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the chicken for 3 minutes per sid

INGREDIENTS 1/2 cup light mayonnaise 2 tablespoons Sriracha 1 tablespoon sugar 1 tablespoon rice vinegar 2 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 2 chicken breasts , boneless skinless 1 cup flour 2 cups panko breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder Vegetable oil spray INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside. Whisk the eggs, salt and pepper in a shallow bowl. Cut the chicken breasts into 1” chunks. Place the flour into a shallow bowl. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl. Preheat the oven to 375 degrees. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet. Spray with vegetable oil spray for 2 seconds. Bake for 22-25 minutes or until golden brown. While still hot, toss with the sriracha m

Ingredients 1 cup all-purpose flour 3/4 cup sugar (granulated sugar) 2 Tablespoons baking cocoa (unsweetened) 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk 2 Tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 cup chopped nuts (pecans or walnuts), optional 1 cup light brown sugar (packed) 1/4 cup baking cocoa (unsweetened) 1 3/4 cups very hot water Ice Cream Directions Preheat oven to 350 degrees F. In an ungreased 9×9 square baking dish, using a fork, mix first set of dry ingredients – flour, sugar, cocoa, baking powder and salt – mix well. Next, stir in milk, vegetable oil and vanilla, mix until smooth. If using nuts, add them now. Spread batter evenly in pan. Last, sprinkle batter evenly on top with brown sugar and remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake on middle rack of oven for approximately 40 minutes, until top layer has a dry, brownie-like top. When ready, remove and spoon warm cake/fudge sauce over ice cream. Enjo

Ingredients:     1 1/2 cups butter, softened at room temp     1 (8-ounce) package cream cheese, softened at room temp     3 cups sugar     6 large eggs     3 cups all-purpose flour     1/8 teaspoon salt     1 tablespoon vanilla extract Directions: Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.  Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.  Bake at 300° for 1 hour and 40 minutes or until a wooden pi

Ingredients 3 sticks (24 tablespoons) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup milk (suggest using 2% or whole) ¾ cup cocoa powder 2 cups all-purpose flour ½ teaspoon salt Frosting 6 tablespoons unsalted butter 6 tablespoons milk (use at least 2% milk fat) 1½ cups granulated sugar ½ teaspoon salt 1 cup chocolate chips (milk chocolate or semi-sweet) Instructions Preheat oven to 350 degrees and spray a 9x13 baking with non-stick spray. Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary. Mix cocoa powder, flour and salt in a bowl. Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients. Pour into prepared pan, spread evenly and bake for 30 minutes. Once done baking, let cool for 30 minutes before frosting. Don

Ingredients Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Instructions Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan.  B

Ingredients: For the Cookies: 1 cup & 2 tablespoons All-Purpose Flour 1/3 cup Sugar 1 1/2 tablespoon Lemon Zest, finely grated 7 tablespoons Unsalted Butter, cut into 1/4″ cubes 1 Egg Yolk For the Glaze: 1 cup Powdered Sugar 3 tablespoons Lemon Juice, fresh Directions: For the Cookies: In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you

Ingredients For the Brownie Layer: 2 tablespoons  Softened butter  (for greasing the pan) 4  large eggs 2 cups  sugar 8 ounces  melted butter  (2 sticks) 1 1/4 cups  cocoa powder  (sifted) 1 teaspoon  vanilla extract 1/3 cup  flour  (sifted) 1/2 teaspoon  kosher salt For Chocolate Mousse: 10 ounces  milk chocolate  (finely chopped) 2 1/2 cups  whipping cream  (chilled) 7 grams  gelatin 2 tablespoons  water Instructions For the Brownie Layer: Preheat oven to 325 degrees F. Place parchment paper in a 13x9 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine. Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I f

Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix together all the ingredien

Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix together all the ingredien

Ingredients 1 1/4 cup sugar divided 1 cup self-rising flour 1 cup milk 1/2 cup butter melted 1 tsp vanilla 2 cups strawberries diced Instructions Preheat oven to 350. Spray an 11"x8" baking dish with non-stick cooking spray, set aside. In bowl whisk together 1 cup sugar and flour. Add in milk and whisk until almost smooth. Pour in melted butter and vanilla and mix until incorporated. Pour into prepared baking dish. Sprinkle with strawberries then top with remaining 1/4 cup sugar. Bake in oven for 45 minutes to 1 hour until golden. Remove and serve with ice cream or whipped cream. source : site

Ingredients 3/4 cup unsalted butter (1 1/2 sticks), softened 1 cup granulated sugar 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1/4 cup cornstarch 1 teaspoon baking soda 1/2 teaspoon kosher salt US CUSTOMARY - METRIC Instructions Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes). Add the egg, and beat on medium-high speed until incorporated. Stir in the egg yolk and vanilla extract until combined. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt. Stir together until incorporated. Use a 1.5-tablespoon cookie scoop to drop balls of cookie dough on the prepared baking sheets, allowing two inches in between for spreading. Flatten the balls slightly with the palm of your hand. Bake the cookies (one sheet at a time) in the ce

INGREDIENTS 60g Plaistowe Premium Dark Chocolate, finely chopped 50g unsalted butter, chopped 100g (1/2 cup) caster sugar 60ml (1/4 cup) hot water 50g (1/3 cup) plain flour 40g (1/4 cup) self-raising flour 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa 1 egg CHOCOLATE MOUSSE 400g Plaistowe Premium Dark Chocolate, finely chopped 100g dark chocolate (70% cocoa), finely chopped 750ml (3 cups) thickened cream CHOCOLATE GLAZE 200g Plaistowe Premium Dark Chocolate, finely chopped 185ml (3/4 cup) thickened cream 2 tablespoons liquid glucose METHOD Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter. Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean. Cool cake completely in pan. For mousse,

Ingredients For The Crust: 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box) 1/4 cup plain almonds, chopped very fine in food processor 1/4 cup sugar 1/2 cup unsalted butter, melted 1 Tbsp. Amaretto For The Filling: 2 (8 oz.) packages Cream cheese, softened 2 (8 oz.) packages Neufchâtel cheese, softened 1 1/2 cups sugar 4 eggs 3 Tbsp. Amaretto 1 tsp. almond extract 3/4 tsp. vanilla extract pinch of salt 1/4 cup almonds, chopped very fine in food processor 2 oz. Baker's Premium White Chocolate, finely chopped For Topping: 1 (16 oz.) container sour cream 1/4 cup sugar 1 tsp. almond extract 1/2 cup sliced almonds for garnish Instructions Grease a 9 inch Springform Pan and set aside. Preheat your oven to 325 degrees. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust. Spread the crust into your pan evenly and half way up the sides, while pressing down firmly. Set aside. In your Kitchen Aid Mixer, cream the cheeses with the sugar. Add t

Ingredients For the crust: 2 cups Oreo cookie crumbs (use whole cookies with filling) 5 tablespoons unsalted butter, melted For cheesecake filling: 3 (8 oz) packages cream cheese-softened 1 1/3 cups sugar 1/4 cup cornstarch 3 eggs 1 1/2 tsp. vanilla extract 1/2 cup Baileys Irish cream For Chocolate ganache: 1 1/4 cup heavy cream 12 oz. semi-sweet baking chocolate-chopped Instructions Preheat oven to 350 degrees. Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool. Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!! With electric mixer, mix cream cheese and sugar on medium speed until smooth. Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys. Pour batter into prepare