Food & Drink

INGREDIENTS: 1-1/2 lb chopped cooked chicken 8-oz sour cream 1 (10.75-oz) can Cream of Chicken soup 1 (10.75-oz) can Cream of Celery soup 1 box Cornbread stuffing, uncooked (Stove Top or Pepperidge Farm) 1 cup chicken broth 1/2 stick melted butter INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken. Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all. Bake, uncovered, for 30 minutes. Source: https://www.plainchicken.com/2011/10/yum-yum-chicken.html?m=1

INGREDIENTS 10 8-inch flour tortillas 2 cups cooked shredded chicken 2 cups Colby & Monterey jack cheese shredded 3 tbsp butter 3 tbsp flour 2 cups chicken broth 1 cup sour cream 1 4oz can of diced green chilies INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish. Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese. Source: https://www.alyonascooking.com/white-chicken-enchiladas-recipe/

Ingredients Macarons: 1 cup almond meal/flour 1⅔ cup confectioners' sugar 3 large egg whites ¼ cup sugar Filling: 6 Tbsp. butter 1½ cups powdered sugar ¾ tsp. vanilla extract 1+ Tbsp. milk food coloring, optional Instructions Make the macarons: In a large bowl, sift together the almond meal and confectioners sugar; set aside. In the bowl of a stand mixer or using a hand mixer, beat the egg whites on medium speed until very foamy and frothy. Gradually add the granulated sugar while the mixer is still on and beat until stiff peaks form and the mixture is glossy and has grown in volume, about 3 minutes.  Remove the mixture from the electric mixer and gently but efficiently fold in the almond meal and confectioners sugar mixture. The mixture should be thick and rather stiff, most likely with air bubbles throughout. Scrape the mixture into a large piping bag and cut off the tip to make about a ½-inch diameter circle. Pipe the batter into small circles, about

Ingredients 4 cups bread flour (512g) plus extra for shaping 2 teaspoons kosher salt (7g) 1 teaspoon active dry yeast (traditional) (2g) 2 cups room temperature tap water (439g) Instructions In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours. The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it's surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF. Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this. Divide the dough into 12-16 equal

Ingredients 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika (sweet or smokey) 1/2 teaspoon dried parsley 1 tablespoon oil, divided (use olive or canola oil) 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic finely diced 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish) 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest) 3 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream* or half and half, divided 2 teaspoons dried Italian herbs 10 ounces (300g) elbow macaroni uncooked (3 cups!) 3 cups baby spinach leaves 1 cup fresh grated Parmesan cheese 3/4 cup mozzarella cheese shredded 1/2 cup grated cheese Cheddar or Gruyere 2 tablespoons fresh parsley chopped Instructions Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of

Toffee Bars: 1 cup butter 1 cup packed brown sugar 1 egg yolk 1 cup flour 1 teaspoon vanilla 6 Hershey bars 1/2 cup chopped pecans  INTRUCTIONS Preheat oven to 325 degrees. Cream butter, egg yolk, brown sugar, mix well.  Add flour and vanilla, beat until well mixed. Grease 9×13 pan and spread dough. Bake for 25 minutes or until edges are brown.  Remove from oven and place candy bars on top of dough. Once melted, spread chocolate and add pecans. Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator,  make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust. Source: http://glitterandgoulash.com/toffee-bars/

YOU WILL NEED 1/2 cup (113 grams) unsalted butter (1 stick) 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content) 3 tablespoons water 1/4 cup (60 ml) light corn syrup 1 cup (200 grams) sugar 1/2 teaspoon course or flaked sea salt DIRECTIONS PREPARE PAN AND INGREDIENTS Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside. Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later. MAKE CARAMEL In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the s

Ingredients ½ cup butter, softened (I used Land O Lakes) 1 cup dark brown sugar 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!) 2 eggs 1 & ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 & ½ cups all-purpose flour FOR GLAZE: ½ cup (1 stick) butter 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny) 1-2 Tbsp maple syrup ¼ cup milk, optional if glaze is too thick Instructions Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (n

Ingredients 5 tbsp butter 9 cups mini marshmallows divided 5 cups Krispie cereal 16 Oreo cookies crushed 1/2 tsp salt Instructions In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows. In a large saucepan over medium heat, melt the butter. Add the remaining 8 cups of mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter. Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined. Spread the Oreo Krispie mixture into a 9-inch square pan and press gently with the spatula to flatten the top. Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving. Source: https://www.foodtasticmom.com/oreo-krispies/

Ingredients 2 cups warm milk 2 tablespoons instant dry yeast 1/4 cup white granulated sugar 2 teaspoons salt 6 tablespoons salted butter softened 2 large eggs 6 cups all-purpose flour 1 tablespoon melted butter Instructions In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Pl

Ingredients ½ cup oil ½ cup balsamic vinegar ¼ cup soy sauce ¼ cup Worcestershire sauce 1/8 cup lemon juice ¾ cup brown sugar 2 Tbsp fresh rosemary 2 tbsp Dijon mustard 1 tsp ground black pepper 2 tsp garlic powder 6 chicken breasts or 3.5 lb chicken Instructions Combine all ingredients in a large ziplock bag. Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks) Marinade for at least 8 hours or overnight and grill! Enjoy! (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done) Source: https://www.auntbeesrecipes.com/2017/06/the-best-ever-grilled-chicken-marinade.html

Ingredients For the Steaks: 4 cube steaks 2 cups buttermilk 3 large eggs 2 teaspoons hot sauce 1 teaspoon Worcestershire sauce 1 cup all-purpose flour 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon garlic powder 1/2 teaspoon pepper 3/4 teaspoon cayenne 4-5 cups oil for frying For the Gravy: 1/4 cup finely chopped shallots or onions 1 teaspoon minced garlic 3 tablespoons all-purpose flour 1/2 cup milk 1 1/2 cups chicken or beef stock pinch cayenne Salt and pepper to taste Optional: Ground pepper and parsley for garnish Instructions For the steaks: To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce. To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne. Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.) Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place

INGREDIENTS 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long 3 tablespoons olive oil 1/4 cup coconut milk plus more as needed (may sub water) 1/3-1/2 cup smooth peanut butter 12-15 skewers Marinade/Sauce 1/4 cup low sodium soy sauce 1/4 cup packed brown sugar 1 tablespoon chili paste (like Sambal Oelek) 1 1/2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon dried basil 1 teaspoon coriander powder 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon turmeric powder INSTRUCTIONS Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce. When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove ch

  Ingredients 1/2 Napa cabbage thinly sliced (about 4 cups) 1/4 small red cabbage thinly sliced (about 2 cups) 2 medium carrots grated (about 1 cup) 3 green onion thinly sliced 1/4 cup minced cilantro 2 cups cooked shredded chicken breast 3 tablespoons slivered almonds toasted The Dressing: 1 lime juiced 3 tablespoons natural peanut butter 2 tablespoons low-sodium soy sauce 3 teaspoons agave nectar or honey 2 teaspoons fish sauce 2 teaspoons rice vinegar 1 teaspoon chili garlic sauce Instructions In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth. Source: https://www.cookincanuck.com/thai-chicken-salad-recipe/

Ingredients Chocolate Cake Mix Cookies Ingredients 1 box Milk Chocolate Cake Mix 2 Eggs 1/3 cup Canola Oil 1/2 cup Chopped pecans optional Icing Ingredients 2 Tablespoon Cocoa Powder 1/2 cup Unsalted Sweet Cream Butter 3 Tablespoon Whole Milk 2 cups Powdered Sugar Instructions Chocolate Cake Mix Cookie Directions Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand. Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other. Bake for 8-10 minutes. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack. Icing Directions Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat. Whisk together until combined and smooth. Remove from the heat and slowly whisk in t

Ingredients 1 cup old fashioned rolled oats  (use certified gluten-free oats , if needed) ½ cup oat flour* ½ cup dried cranberries , raisins, or other dried fruit** ½ cup unsalted pumpkin seeds (pepitas)  or other seed/nut** ¼ cup ground flaxseed 1 tablespoon chia seeds 1 teaspoon cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 large mashed banana or ½ cup unsweetened applesauce 3 tablespoons melted coconut oil  or butter 3 tablespoons coconut nectar/syrup , honey, or other liquid sweetener 2 tablespoons almond milk or other milk of choice Instructions Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above.

Ingredients 4 boneless skinless chicken breasts, 6 ounces each 4 ounces cream cheese, room temperature ½ cup grated cheddar cheese 1 packet ranch seasoning 1/2 cup buffalo sauce 1 tablespoon fresh parsley Ranch or blue cheese dressing, for serving Instructions Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine. Spoon the cream cheese mixture evenly into piece of chicken. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce. Bake for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving. Source: https://thatlowcarblife.com/stuffed-bu

Ingredients Sauce Ingredients: 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) Crumble Ingredients: 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 Instructions For the sauce: Preheat your oven to 400 degrees.  Butter a 9 inch round or square baking pan . For the sauce: 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. For the crumble: Place the flour,sugar,baking powder and salt in a large bowl. Cut 3 Tablespoons of col

ingredients: 1 (8-ounce) package cream cheese, softened 1 (3.4 ounce) package instant cheesecake pudding, unprepared 1-1/4 cups Simply Pure Vanilla Coffee Creamer 2 pounds strawberries, hulled and sliced 3 medium bananas, cut into coins 2 tablespoons fresh lemon juice instructions In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture int

INGREDIENTS 1 cup pumpkin puree 1 cup granulated sugar ½ cup oil (canola or vegetable) 1 teaspoon vanilla 1 large egg 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 cup semi-sweet chocolate chips 1 cup chopped walnuts (optional but highly recommended) INSTRUCTIONS Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheetshttps://ir-na.amazon-adsystem.com/e/ir?t=afafe-20&l=as2&o=1&a=B00AZMBAGG (or lightly grease the cookie sheet if you don’t have parchment paper). In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well. Add in the chocolate chips and nuts and stir until evenly combined. Using

Ingredients 1 Stick butter softened 1/4 Cup cream cheese softened 1 1/2 Cups granulated sugar 2 Large eggs 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 1/2 Cups all purpose flour 2 Teaspoons corn starch 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Cup sprinkles nonpareils Instructions In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles. Place the cookies onto prepa

INGREDIENTS FOR THE CHEESECAKE LAYER 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt FOR THE SNICKERDOODLE LAYER 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling DIRECTIONS Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until ju

Ingredients 1 whole chicken (about 4 lbs.)- neck and giblets removed 1 teaspoon chili powder 3 teaspoons smoked paprika 1 teaspoon garlic powder 2 teaspoons dried parsley 1 teaspoon dried thyme ½ teaspoon freshly ground black pepper 1 teaspoon salt (more or less-to taste) Instructions Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken). Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F. Carefully remove the chicken from the slow cooker (it’s very tende

Ingredients 400 grams boneless skinless chicken breast 1 14 oz can Fire-roasted plum tomato (ref note 1) 2 tspn oil 1 medium onion Finely Chopped 1 tbsp Minced garlic 1 red bell pepper Chopped 1.5 tsp Roasted Cumin powder 1 tsp Dried Oregano 1.5 tsp Chipotle chilli powder (ref note 2) 1 tsp paprika (Optional) 1.5 cups chicken stock 1 cup half and half 1/2 Cup Cream Cheese (room temperature) 1 cup cheddar cheese (or Mexican blend) Salt to taste Fresh Cilantro leaves for garnishing Instructions TO MAKE IN SLOW COOKER Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic. To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt. Cover and let it cook on high 3 hours. To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until a

INGREDIENTS the essentials: 1 pound boneless skinless chicken breasts 12 ounces smoked Andouille sausage, cut into small rounds 1 cup chopped onions 2 cloves minced garlic 1 1/4 cup low sodium chicken broth 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste 1/2 cup tomato sauce 2 teaspoons Creole seasoning 1/4 teaspoon cayenne optional extras: 1 tablespoon brown sugar 1 14 ounce can black beans, rinsed and drained 2 green bell peppers, chopped 1/2 cup sliced green onions for topping 2 tablespoons almond butter (randomly delicious) salt to taste brown rice for serving INSTRUCTIONS Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you’re serving it with rice. When everything is ready, taste the chicken mi

INGREDIENTS: 2 boneless, skinless chicken breasts 1 (11 or 15-oz) can corn, drained 1 (15-oz) can black beans, drained and rinsed 1 (10-oz) can diced tomatoes and green chilies, undrained 2 cups chicken broth 1 cup cooked, chopped bacon 1 (1-oz) packet Hidden Valley Ranch Original seasoning & salad dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8-oz) package cream cheese 1 cup shredded cheddar cheese INSTRUCTIONS: Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken. Cover with lid and cook on LOW for 6-8 hours. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili. Source: https://www.plainchicken.com/2019/02/slow-cooker-cream-cheese-crack-chicken.html

Ingredients 1½ lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 – 60 minutes longer. Top with sour cream (optional) Source: https://www.themagicalslowcooker.com/chicken-enchilada-casserole/

Ingredients 5 chicken thighs 2 tablespoons garlic minced 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper 1/3 cup brown sugar packed Instructions Note: click on times in the instructions to start a kitchen timer while cooking.  Add the chicken, salt, pepper and garlic to the slow cooker. Mix it up then flip the chicken skin side up. Sprinkle on the brown sugar. Cook on low for 8 hours or on high for 4 hours. Source: https://dinnerthendessert.com/slow-cooker-brown-sugar-garlic-chicken/

Ingredients 1 1/2 pounds of chicken breast tenders 1 yellow bell pepper sliced into 1/4 inch slices 1 red bell pepper sliced into 1/4 inch slices 1 orange bell pepper sliced into 1/4 inch slices 1 small red onion sliced into 1/4 inch slices 1 1/2 tablespoons of extra virgin olive oil 1 teaspoon of kosher salt several turns of freshly ground pepper 2 teaspoon of chili powder 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of ground cumin 1/2 teaspoon of smoked paprika lime fresh cilantro for garnish tortillas warmed Instructions Preheat oven to 425 degrees. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices. Toss to combine. Spray baking sheet with non stick cooking spray. Spread chicken, bell peppers and onions on baking sheet. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggi

Ingredients: 7 whole graham crackers (equals 1 cup), finely crushed 1/4 cup powdered sugar 6 tablespoons butter, melted 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles 12 large marshmallows, cut in half Directions: Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and place one chocolate rectangle into each cup.

INGREDIENTS 1 recipe chicken brine optional but highly recommended 5 lb whole chicken 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 onion peeled and quartered 1 lemon quartered 6 tablespoons butter softened 2 teaspoons minced garlic 2 teaspoons fresh thyme leaves minced 2 teaspoons fresh rosemary leaves minced 1 tablespoon fresh parsley leaves minced salt and pepper to taste go easy on the salt if you've brined your chicken INSTRUCTIONS Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining. Preheat the oven to 400 degrees F. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon. Tie the chicken legs together with kitchen twine. Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine. Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both o

INGREDIENTS CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 1 cup (200g) packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup (227g) butter, cubed while cold PUMPKIN MIXTURE 3 eggs 1 cup (200g) granulated sugar 1 can (15 ounces) pumpkin purée 2/3 cup (80g) heavy cream 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt INSTRUCTIONS Preheat oven to 375°. CRISP MIXTURE Grease a 12inch or 13-inch skillet with cooking spray or butter. Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside. PUMPKIN MIXTURE In a large bowl, whisk together eggs and sugar. When smooth and fully com

Ingredients 2 ¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt 2 teaspoons pumpkin pie spice 1 cup firmly packed light brown sugar ½ cup granulated sugar 3 large eggs, room temperature
 ½ cup pumpkin puree (unsweetened - not pie filling) 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted and cooled ⅔ cup granulated sugar, for rolling 1 cup powdered sugar, for rolling Instructions Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper and set aside. Melt the butter and set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In a large mixing bowl, whisk together the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined. Using a rubber spatula, fold in the flour mixture just until no dry ingredients remain visible. Set the cookie dough asi

Ingredients Cake Layer 5 eggs, beaten 1 cup extra virgin olive oil 1 cup Lakanto golden monkfruit sweetener 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 10 drops liquid stevia 1-2 tablespoons unsweetened almond milk Instructions Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time. Cake layer In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder and

Ingredients Pumpkin Bars: 4 eggs 1 2/3 cups sugar 1 cup vegetable oil 1 ¾ cups pumpkin puree 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 teaspoons baking powder 1 teaspoon baking soda For Cream Cheese mixture: 16 oz. cream cheese-softened 1 ½ Tablespoons corn starch 1 /3 cup sugar 1 teaspoon vanilla 2 eggs- slightly beaten Instructions Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine. Mix in dry ingredients and pour in prepared pan, then smooth the top. Mix softened cream cheese, sugar, corn starch and  vanilla until smooth. Add eggs and mix just to combine. Transfer

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker c

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(Or, as an alternative, online semi-sweet

INGREDIENTS CAKE: 3 Cups All-Purpose Flour 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 1/4 Cup Fresh Orange Juice 3/4 Cup Buttermilk at Room Temperature 1 Teaspoon Vanilla Extract 2 Sticks Unsalted Butter at Room Temperature 2 Cups Sugar 5 Large Eggs at Room Temperature 1/3 Cup About 6 Oranges Freshly Grated Orange Zest ORANGE SYRUP: 1/2 Cup Sugar 1/2 Cup Fresh Orange Juice GLAZE: 2 Cup Powdered Sugar Sifted 2-4 Tablespoons Fresh Orange Juice INSTRUCTIONS CAKE: Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside. In a small bowl combine orange juice, the buttermilk, and the vanilla and set aside. In the bowl of a stand-up mixer, cream together on medium speed the butter and sugar for 5 minutes. Keeping the mixer on the same speed, add the eggs one at a time an

INGREDIENTS Canola Oil for frying 2 tsp sesame oil 1 egg 1/3 cup corn starch 3 tbsp soy sauce 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces For the Sauce: 1 1/2 tsp fresh orange zest 2 tbsp fresh orange juice 3 tbsp soy sauce 3 tbsp water 1/3 cup sugar 1/3 cup rice wine vinegar (or dry sherry) 1/3 cup chicken broth 2 tbsp corn starch 1 tsp canola oil 1 1/2 tsp minced ginger 3 cloves garlic, finely minced pinch of red pepper flakes, optional For the Garnish: sliced green onions orange slices INSTRUCTIONS Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.* In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce. For the Sauce: Combine the orang

Ingredients 1 1/2 tablespoon extra virgin olive oil 4 (1 pound) boneless skinless chicken breasts salt and fresh ground pepper to taste 2 teaspoons Italian Seasoning 1 tablespoon butter 1 pound asparagus stalks trimmed and cut into thirds 1 yellow onion sliced 1 cup fat free half & half (you can also use low fat evaporated milk) 1/2 tablespoon all purpose flour 1/3 cup grated Parmesan 1 whole lemon, juiced 3 cloves garlic minced salt and fresh ground pepper to taste lemon slices for garnish chopped parsley for garnish freshly grated parmesan for garnish Instructions Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning and add to skillet. Cook chicken for about 6 minutes per side, or until no longer pink. Remove from skillet and set aside. Add butter to the skillet and melt over medium heat. Add asparagus and onions to skillet; cook for 4 minutes, or until just tender. In the meantime, combine hal

INGREDIENTS 2-3 boneless skinless chicken breasts, diced into bite sized pieces 1 tsp Italian seasoning 1/2 tsp garlic powder 1 medium yellow onion, minced 3 cloves garlic, minced 16 oz dried short-cut pasta (I used rigatoni) 24 oz jar of your favorite marinara sauce (I used Newman's Own) water to fill empty marinara sauce jar 1 cup mozzarella cheese 1/2 cup parmesan cheese salt and pepper, to taste additional dried Italian seasoning, optional fresh parsley and/or basil, minced for garnish INSTRUCTIONS To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper, Italian seasoning and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in marinara sauce, fill up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a stron

INGREDIENTS 2 tbsp Olive oil 2 tbsp Sesame oil 2 tbsp Onions Finely chopped 1 tbsp Ginger Finely minced 1.5 tbsp Garlic Finely minced 3 tbsp Soy sauce Low sodium 1 tbsp Oyster sauce Optional 1 tbsp Vinegar 1 tbsp Black pepper Salt To taste 1/4 tsp Red chili flakes Optional 1 tbsp Cornstarch 3 tbsp Chicken broth Or water 1 pound Chicken breast Cut into 1 inch cubes 1 Green pepper Thinly sliced INSTRUCTIONS Heat oil in a nonstick pan over medium high heat.  Add onion, ginger garlic and saute until golden brown.  Add soy sauce, oyster sauce (optional), vinegar, black pepper, salt, red chili flakes, cornstarch and water. Mix thoroughly. Note: You can dissolve the cornstarch in the broth or water and then pour that mixture into the pan but I usually don’t do it.  Add the chicken.  Cover and cook for 10-12 minutes.  Uncover and cook on medium high heat so as to reduce the liquid a bit.  Add the green peppers and cook for about 2 minutes.  Serve with rice and

Ingredients 6 Slices Bacon, Diced 2 Pounds Chicken Thighs, Bone in and skin on 1 Cup All-Purpose Flour 2 Teaspoons Garlic Powder 2 Teaspoons Onion Powder 1 Teaspoon Paprika 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Italian Seasoning 1 Stick Butter, Divided 3 1/2 Cups Chicken Broth 1 Cup Milk Instructions Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside. While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish. Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later. Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt. When the butter is melted, add the flour coated chicken and cook for 4-5 minutes per