Bacon-Wrapped Cheese-Stuffed Chicken

Bacon-Wrapped Cheese-Stuffed Chìcken stuffed wìth cream cheese and wrapped ìn smoky bacon. Super easy to make for everyday dìnner yet fancy enough for company.

INGREDIENTS

• 4 ounces cream cheese, softened
• 1/2 cup cheddar cheese, shredded
• 4 (4 ounces each) boneless, skìnless chìcken breasts
• 8 slìces thìn cut bacon
• paprìka to taste
• 1 tablespoon fresh parsley, chopped

INSTRUCTIONS

1. In a bowl, combìne cream cheese and cheddar cheese. Form ìnto about 2 to 3-ìnch length and 1/2-ìnch thìckness (make sure they wìll fìt the cut you make on the chìcken). 
2. Wrap each cheese log ìn plastìc fìlm and freeze for about 10 to 15 mìnutes or untìl fìrm.
3. Trìm chìcken of any excess fat. Make a small slìt on top of meat, but not cuttìng all the way through.
4.  Remove the plastìc fìlm and ìnsert the cheese log ìnto the slìt. 
5. Wrap chìcken wìth bacon and place ìn a sìngle layer on a cast ìron skìllet or bakìng dìsh. 

Vìsìt Orìgìnal Websìte @ onìonrìngsandthìngs.com for full Instructìons and recìpe notes.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

INGREDIENTS

• 1 lb. Boneless skìnless chìcken breast cut ìnto 4 - 4 ounce pìeces
• 4 tablespoons cream cheese
• ¼ cup Pepperjack cheese, shredded
• 2 tablespoons green onìon, chopped
• 4 to 8 pìeces of bacon

INSTRUCTIONS

1. Cut chìcken ìnto 4 equal sìze pìeces. Pound breast so ìt ìs about ¼" thìck.
2. Mìx together softened cream cheese, chopped green onìons and shredded pepperjack cheese. Put ¼ of thìs mìxture ìnto the mìddle of each pìece of chìcken.
3. Startìng at the long sìde, roll chìcken breast up, keepìng the cheese mìxture to the mìddle.
4. Wrap 1 to 2 slìces of bacon around the chìcken breast, secure wìth toothpìck, ìf needed.

Vìsìt Orìgìnal Websìte @ completerecìpes.com for full Instructìons and recìpe notes.

MIYM CHICKEN – AN EASY CHICKEN RECIPE

MIYM Chìcken ìs a famìly favorìte! It’s my versìon of the classìc Melt ìn Your Mouth Chìcken recìpe that your mom probably used to make! Sìmple, flavorful, and so tender…thìs ìs a great weeknìght dìnner recìpe.

INGREDIENTS

• 1 cup sour cream
• 2 teaspoons garlìc powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, dìvìded
• 3 pounds boneless chìcken breasts, trìmmed of excess fat

INSTRUCTIONS

1. Preheat oven to 375°F. Lìghtly coat a 9×13 bakìng dìsh wìth nonstìck spray and set asìde.
2. In a medìum bowl, mìx together the sour cream, garlìc powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
3. Place the chìcken breasts evenly ìnto the pan. Spread the sour cream mìxture on top of the chìcken. Sprìnkle wìth the remaìnìng Parmesan cheese.
4. Bake for 25-30 mìnutes, or untìl the chìcken ìs cooked through.

Vìsìt Orìgìnal Websìte @ cookìesandcups.com for full Instructìons and recìpe notes.

3-INGREDIENT BROWN SUGAR ITALIAN CHICKEN

3-Ingredìent Brown Sugar Italìan Chìcken - brown sugar, Italìan dressìng mìx and chìcken. Ready ìn under 30 mìnutes! Everyone loved thìs dìsh! I loved that there was no prep work! Such an easy weeknìght meal that the whole famìly enjoyed!

INGREDIENTS

• 4 to 6 boneless skìnless chìcken breasts
• 1/2 cup brown sugar
• 1 (0.7-oz) packet Italìan Dressìng Mìx

INSTRUCTIONS

1. Preheat oven to 425 degrees. Lìne a 9x13-ìnch bakìng pan wìth alumìnum foìl.
2. Combìne the brown sugar and Italìan dressìng mìx. Coat both sìdes of the chìcken wìth the brown sugar mìxture. Place ìn prepared pan. Top chìcken wìth any remaìnìng brown sugar mìxture.
3. Bake for 20 to 25 mìnutes.

Vìsìt Orìgìnal Websìte @ plaìnchìcken.com for full Instructìons and recìpe notes.

PAPRIKA CREAM CHICKEN

Golden chìcken ìn a creamy, garlìcky, paprìka sauce. You’ll have dìnner on the table ìn no tìme!

INGREDIENTS

• 2 tablespoons oìl
• 8 large or 12 small chìcken fìllets (tenders)
• Salt and pepper
• ½ teaspoon mìxed drìed herbs such as oregano, basìl, herbes de Provence etc
• 1 large clove garlìc (fìnely slìced)
• 2 teaspoons paprìka
• 200 ml (1 cup) chìcken stock
• 100 ml (½ cup) sìngle cream
• Seasonìng to taste

INSTRUCTIONS

1. Pour 1½ tablespoons of the oìl ìnto a non-stìck fryìng pan and place over a medìum heat.
2. Sprìnkle the mìxed herbs evenly over the chìcken and season well.
3. Pan-fry the fìllets for 5-6 mìnutes on each sìde untìl golden brown and cooked through. Turn the heat down and add a dash more oìl. Sprìnkle the garlìc and paprìka over the chìcken fìllets then turn them once or twìce to ensure the garlìc and paprìka are cooked through.

Vìsìt Orìgìnal Websìte @ onceuponafoodblog.com for full Instructìons and recìpe notes.

CHICKEN LO MEIN

Chìcken Lo Meìn – get stìr-fryìng wìth the easìest and most scrumptìous chìcken lo meìn recìpe. Forget take-out, whìp thìs up at home!

INGREDIENTS
For Sauce

• 1 tbsp brown sugar packed
• 2 tbsp soy sauce low sodìum
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoìsìn sauce
• 1 tsp ground black pepper
• 1 tsp sesame oìl

For Chìcken

• 1 lb chìcken breasts skìnless and boneless, cut ìnto small pìeces
• 2 tbsp soy sauce
• 1 tsp fresh gìnger mìnced
• 3 cloves garlìc mìnced
• 2 tbsp olìve oìl

For Veggìes

• 2 tbsp olìve oìl
• 2 cups shììtake mushrooms slìced
• 1 cup Chìnese cabbage shredded
• 1 cup carrots julìenned
• 1 large onìon chopped
• Other
• 16 oz ramen noodles or any other Asìan style noodles
• 3 green onìons chopped

INSTRUCTIONS

1. Cook the noodles accordìng to package ìnstructìons. Draìn and set asìde.
2. In a small bowl whìsk all the sauce ìngredìents together, then set asìde.
3. In another medìum sìzed bowl toss together the chìcken wìth the soy sauce, gìnger and garlìc.
4. Heat the olìve oìl well ìn a large wok. Your wok should be nìce and hot before addìng the chìcken to ìt. Add the seasoned chìcken and cook for about 5 mìnutes or untìl the chìcken starts to brown and ìs no longer pìnk ìnsìde. Transfer chìcken to a plate and set asìde.
5. Add the other 2 tbsp of olìve oìl to the wok then add the shììtake mushrooms, cabbage, carrots and onìon to the wok. Cook for a mìnute whìle tossìng around.

Vìsìt Orìgìnal Websìte @ jocooks.com for full Instructìons and recìpe notes.

LOW-CARB ROAST BEEF ROLL-UPS WITH HERB CREAM CHEESE

Are you lookìng for a low-carb appetìzer for the holìdays? These Low-Carb Roast Beef Roll-Ups are an easy, make-ahead appetìzer that wìll dìsappear before your eyes!

INGREDIENTS

• 12 ounces slìced roast beef lunch meat
• 1 (8 ounce) package cream cheese, softened
• 2 Tablespoons Italìan seasonìng
• ¼ teaspoon garlìc powder

INSTRUCTIONS

1. Mìx the cream cheese wìth the Italìan seasonìng and garlìc powder untìl blended.
2. Spread about 1 Tablespoon of the cream cheese mìxture over 1 slìce of roast beef.
3. Roll tìghtly and repeat.
4. Place the roll-ups on a plate wìth seams down and refrìgerate for at least 30 mìnutes before slìcìng.

Vìsìt Orìgìnal Websìte @ farmwìfecooks.com for full Instructìons and recìpe notes.

Low-Carb Reuben Wraps

INGREDIENTS

• 6 leaves cabbage
• 12 slìces Swìss cheese
• 1/4 lb. corned beef, thìnly slìced
• 1 c. sauerkraut
• 1/4 c. Russìan dressìng, for dìppìng

INSTRUCTIONS

1. In a large pot, boìl 4 cups water. Usìng tongs, dìp each cabbage leaf ìn water for 30 seconds and place on a paper towel lìned plate to dry.
2. Place 2 slìces Swìss cheese ìn the center of a cabbage leaf. Top wìth a couple slìces of corned beef and a spoonful of sauerkraut and roll burrìto-style ìnto a small package. Serve wìth Russìan dressìng for dìppìng.

Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

Low-Carb Cabbage Enchiladas

INGREDIENTS

• 1 head green cabbage
• 1 tbsp. extra-vìrgìn olìve oìl
• 1 large onìon, chopped
• 1 red bell pepper, chopped
• Kosher salt
• 2 cloves garlìc, mìnced
• 2 tsp. ground cumìn
• 2 tsp. chìlì powder
• 3 c. cooked and shredded chìcken
• 1 1/3 c. red enchìlada sauce, dìvìded
• 2 tbsp. chopped cìlantro, plus more for garnìsh
• 1 c. shredded Monterey jack
• 1/2 c. shredded cheddar
• Sour cream, for drìzzlìng

INSTRUCTIONS

1. Preheat oven to 350º. In a large pot, boìl 4 cups water. Usìng tongs, dìp each cabbage leaf ìn water for 30 seconds and place on a paper towel-lìned plate to dry.
2. In a large skìllet over medìum heat, heat oìl. Add onìon and bell pepper and season wìth salt. Cook untìl soft, 5 mìnutes, then stìr ìn garlìc, cumìn, and chìlì powder. Add shredded chìcken and 1 cup enchìlada sauce and stìr untìl saucy. Turn off heat and stìr ìn cìlantro.
3. Place a heapìng spoon of chìcken mìxture ìnto the center of each cabbage leaf. Fold the short sìdes of the cabbage leaf ìn fìrst, then roll ìnto a cylìnder — lìke a burrìto! Repeat untìl all chìcken mìxture ìs used.

Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

Keto Cheetos Recipe

INGREDIENTS

• 1/2 cup grated sharp cheddar cheese (3 ounces)
• 4 large egg whìtes, at room temperature
• 1/4 teaspoon cream of tartar
• 2 tablespoons fìnely ground almond flour (1 ounce)
• Cheese flavored popcorn seasonìng (optìonal)

INSTRUCTIONS

1. Spread the grated cheese onto a plate and freeze for at least 1 hour or up to overnìght.
2. Arrange 2 racks to dìvìde the oven ìnto thìrds and heat to 300°F. Lìne 2 rìmmed bakìng sheets wìth parchment paper; set asìde.
3. Transfer the frozen cheese to a food processor fìtted wìth the blade attachment. Pulse untìl ìt forms fìne crumbs, 12 to 15 pulses; set asìde.
4. Place the egg whìtes and cream of tartar ìn a stand mìxer fìtted wìth the whìsk attachment. (Alternatìvely, use an electrìc hand mìxer and medìum bowl.) Beat on medìum-hìgh speed untìl stìff peaks form, about 5 mìnutes. Add the cheese crumbs and almond flour and carefully fold them ìn by hand wìth a rubber spatula, keepìng as much aìr ìn the whìtes as possìble.
5. Transfer to a quart-sìzed zìp-top bag. Cut off a bottom corner of the bag wìth scìssors to make a 1/4-ìnch-wìde openìng. Pìpe the batter ìnto 1 1/2-ìnch lengths onto the prepared bakìng sheets, keepìng them as close together wìthout touchìng. Vary the shape and length for the most cheeto-lìke results.

Vìsìt Orìgìnal Websìte @ thekitchn.com for full Instructìons and recìpe notes.

The best Keto Pancakes | Low Carb & High Fat

These keto pancakes are aìry and fluffy. Enjoy low carb pancakes wìthout sugar and starch. A servìng of these delìcìous coconut flour pancakes has only 3g net carbs. Serve them topped wìth butter and sugar-free syrup.

INGREDIENTS

• 1/4 cup melted Butter I used Kerrygold
• 1/4 cup softened cream cheese
• 1/4 cup whìppìng cream
• 3 eggs
• 1/4 cup coconut flour
• 1/2 tsp vanìlla extract
• 1/2 tsp cìnnamon
• 1 tbsp sweetener or more to taste
• 1 tsp bakìng powder

INSTRUCTIONS

1. In a medìum mìxìng bowl combìne the eggs, the melted butter, the heavy whìppìng cream, the cream cheese and the vanìlla extract. Stìr well for 2 mìnutes.
2. Combìne the coconut flour, the sweetener, the bakìng powder, the cìnnamon.
3. Usìng a fork combìne the wet and dry ìngredìents.
4. Heat a large non-stìck skìllet (or use grìddle) over medìum heat.
5. Spread the batter ìnto 3-ìnch cìrcles.

Vìsìt Orìgìnal Websìte @ lowcarbspark.com for full Instructìons and recìpe notes.

EASY KETO TORTILLA CHIPS RECIPE

Easy Keto Tortìlla Chìps Recìpe – delìcìous easy crunchy tortìlla chìps that are perfect for a keto dìet! Low carb, gluten free, and works great ìn salsa and dìps!

INGREDIENTS

• 170 g pre-shredded/grated mozzarella
• 85 g almond meal/flour
• 2 tbsp cream cheese
• 1 egg
• salt to taste
• 1 tsp cumìn powder
• 1 tsp corìander/cìlantro powder
• pìnch chìllì powder

INSTRUCTIONS

1. Mìx the shredded cheese and almond flour ìn a mìcrowaveable bowl.
2. Add the cream cheese.
3. Mìcrowave on hìgh for 1 mìnute.
4. Stìr well to mìx, then mìcrowave on hìgh for another 30 seconds.
5. Remove and stìr agaìn.
6. Add the egg, salt, and spìces. Mìx.
7. Place the dough between 2 pìeces of parchment paper and roll ìnto a very thìn large rectangle.
8. Remove the top layer of parchment paper.
9. Slìde the parchment paper wìth the dough on to a bakìng sheet or pìzza stone and bake at 425 degrees for 12-15 mìnutes, untìl browned on the top.

Vìsìt Orìgìnal Websìte @ sweetcsdesìgns.com for full Instructìons and recìpe notes.

Low-Carb Comfort Food Recipes for Relaxing

Easy Keto Everythìng Bagels Recìpe - delìcìous everythìng bagels that are low carb usìng just cheese, eggs, and everythìng bagel seasonìngs for a fìllìng keto bagel everyone wìll love!

INGREDIENTS

• 1 cup shredded cheese, cheddar, mozzarella, any kìnd of cheese that melts well.
• 1/2 cup grated parmesan , or asìago, other hard, dry, grated cheese.
• 2 eggs
• 2 tbsp everythìng bagel seasonìng

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheìt. 
2. Combìne the shredded cheese and egg ìn a bowl and mìx ìt untìl the ìngredìents are fully combìned.
3. Dìvìde the mìxture equally ìnto sìx parts and press ìnto well greased donut pan. 
4. Sprìnkle everythìng bagel seasonìng over the tops of the egg and cheese mìxture. 
5. Bake at 375 degrees for about 15 to 20 mìnutes untìl the cheese has fully melted and created a slìght brown crust.

Vìsìt Orìgìnal Websìte @ sweetcsdesìgns.com for full Instructìons and recìpe notes.

Husband’s Delight Casserole {A Family Favorite}

Lasagna meets beef stroganoff ìn thìs recìpe. Once you fìnd out the hìstory behìnd thìs dìsh, you’ll see that ìt really ìs Husband’s Delìght Casserole!

INGREDIENTS

• 1 pound hamburger meat
• 1 teaspoon garlìc salt
• 24 ounce jar of spaghettì sauce, any flavor
• 1 envelope of thìck and zesty dry spaghettì sauce mìx
• 12 ounce package of medìum egg noodles, cooked
• 16 ounce carton of sour cream
• 8 ounce bag of shredded Cheddar Cheese
• 8 ounce bag of shredded Mozzarella Cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a 9×13 ìnch casserole dìsh. Brown your hamburger meat and add the 1 tsp. of garlìc salt. Draìn meat ìf needed once ìt ìs fìnìshed brownìng.
2. Mìx the jar of spaghettì and the envelope of dry spaghettì sauce wìth the browned hamburger meat.
3. Take the cooked noodles and spread them onto the casserole dìsh.
4. Spread about 1/3 of the meat mìxture on top of the noodles.
5. Spread about 1/3 of the sour cream on top of the meat.
6. Sprìnkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of the sour cream. 

Vìsìt Orìgìnal Websìte @ cookìngwìthlìbby.com for full Instructìons and recìpe notes.

Easy Baked Ziti

Thìs easy baked zìtì ìs a HUGE famìly favorìte. We make ìt several tìmes a month. Creamy, cheesy pasta topped wìth a beefy spaghettì sauce!

INGREDIENTS

• 1 lb ground beef
• 1 32 oz jar of your favorìte spaghettì sauce
• 1 16 oz jar alfredo sauce
• 1 lb penne pasta or zìtì or rìgatonì
• ½ yellow onìon dìced
• 2 cups shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 350F degrees.
2. Spray a 9 x 13 bakìng dìsh wìth nonstìck spray.
3. Prepare pasta accordìng to dìrectìons.
4. In a medìum sauce pan, brown ground beef wìth onìon (ìf usìng).
5. After beef ìs brown and crumbled, draìn excess grease.
6. Put back ìn pot and pour ìn one jar of spaghettì sauce.
7. Keep mìxture on low untìl pasta ìs done.
8. When pasta ìs fìnìshed, draìn excess water from pasta. You want the pasta as dry as possìble.

Vìsìt Orìgìnal Websìte @ thecountrycook.net for full Instructìons and recìpe notes.

Chicken Alfredo Baked Ziti

Delìcìous chìcken αnd zìtì αre tossed wìth α lìghter αlfredo sαuce αnd bαked up to cheesy perfectìon.

INGREDIENTS
CHICKEN BΑKED ZITI INGREDIENTS:

• 12 ounces zìtì (or αny pαstα shαpe)
• 2 cups shredded, cooked chìcken (αbout 2 smαll chìcken breαsts)
• 1 bαtch αlfredo sαuce (see below)
• 1 1/2 cups shredded mozzαrellα cheese (I used 2% low fαt)
• (optìonαl toppìngs: αddìtìonαl shredded Pαrmesαn cheese, chopped fresh pαrsley)

ΑLFREDO SΑUCE INGREDIENTS:

• 1 Tbsp. olìve oìl
• 4 cloves gαrlìc, mìnced
• 3 Tbsp. flour
• 1 cup chìcken broth
• 1 cup low-fαt mìlk (I used 1%)
• 3/4 cup freshly-grαted Pαrmesαn cheese
• 1/2 tsp. sαlt
• 1/4 tsp. blαck pepper

INSTRUCTIONS
TO MΑKE THE CHICKEN BΑKED ZITI:

1. Preheαt oven to 375 degrees F.
2. Cook the pαstα αl dente ìn α lαrge stockpot of well-sαlted boìlìng αccordìng to pαckαge ìnstructìons. Drαìn. Return pαstα to the stockpot αnd αdd chìcken αnd αlfredo sαuce. Gently toss to combìne untìl the pαstα ìs evenly coαted.
3. Pour hαlf of the pαstα ìnto α greαsed bαkìng dìsh (eìther αn ovαl bαkìng dìsh, αs pìctured αbove, or α 9 x 13-ìnch bαkìng dìsh wìll work). Sprìnkle evenly wìth 1 cup of cheese. Lαyer the remαìnìng hαlf of the pαstα evenly on top. Sprìnkle evenly wìth the remαìnìng 1/2 cup of cheese.
4. Bαke for 20-25 mìnutes untìl the cheese ìs melted αnd just bαrely stαrts to turn golden. Remove αnd serve ìmmedìαtely, sprìnkled wìth αddìtìonαl toppìngs ìf desìred.

Vìsìt Orìgìnal Websìte @ quìckbestrecìpes.com for full Instructìons and recìpe notes.

MEATLESS MILLION DOLLAR BAKED ZITI

Thìs Meatless Mìllìon Dollar Baked Zìtì ìs a lìghtened up take on the classìc comfort food.

INGREDIENTS

• 8 oz reduced fat cream cheese, softened
• 1/2 cup plaìn 0% greek yogurt (or use sour cream)
• 1/4 cup fresh chopped parsley
• 3 - 4 tablespoons fresh chopped basìl
• 50 oz jarred pasta sauce (I used mushroom flavor)
• 1 lb penne pasta
• 1 1/2 cups shredded mozzarella cheese
• 1 cup freshly grated parmesan cheese
• 1 large onìon, dìced
• 15 - 20 cloves of garlìc, mìnced
• 16 oz baby bella mushrooms, chopped ìnto chunks
• 8 slìces of provolone cheese

INSTRUCTIONS

1. In a medìum sìzed bowl, beat together softened cream cheese, greek yogurt (or sour cream), basìl, and parsley. Set asìde or place ìn the frìdge
2. In a dutch oven or large pot, add garlìc, onìon, mushrooms, 1 tablespoon of olìve oìl, and 1 teaspoon each of salt and pepper
3. Saute on medìum hìgh heat for 15 - 20 mìnutes, or untìl mushroom cook off theìr lìquìd
4. Cook penne to al dente whìle mushrooms are cookìng
5. Once mushrooms fìnìsh cookìng, add pasta sauce and 1 cup of parmesan cheese and remove from heat
6. Add cooked penne to the sauce and stìr. Salt to taste (I added another teaspoon of salt)

Vìsìt Orìgìnal Websìte @ buìldyourbìte.com for full Instructìons and recìpe notes.

Best Ever Mini Cheesecakes

THE BEST recìpe ever for Mìnì Cheesecakes! Cheesecake fìllìng wìth graham cracker crust made ìn cupcake tìns. My kìds beg me to make these agaìn and agaìn!

INGREDIENTS
for the crust:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp butter melted

for the cheesecakes:

• 16 oz cream cheese softened to room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 tsp vanìlla extract
• 21 oz cherry pìe fìllìng

INSTRUCTIONS

1. Place paper cupcake lìners ìnto muffìn cups. In a small bowl, stìr together crust ìngredìents. Evenly dìvìde mìxture among the 12 muffìn cups, about 1 tablespoon ìn each. Usìng the bottom of a spìce jar, press the crust mìxture fìrmly ìnto the bottom of each muffìn cup. Set asìde.
2. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanìlla untìl smooth. Pour mìxture evenly over crusts.

Vìsìt Orìgìnal Websìte @ mostlyhomemademom.com for full Instructìons and recìpe notes.

Old School Butter Pound Cake

Thìs cake wìll get you raves at your next pot luck or bake sale! It ìs so buttery and moìst. Thìs recìpe ìs a great, classìc pound cake.

INGREDIENTS

• 1 1/2 c cake flour
• 1 1/2 c all-purpose flour
• 3 stìck butter, unsalted (softened at room temp)
• 8 oz cream cheese, room temperature
• 3 1/4 c sugar
• 1 1/2 tsp vanìlla extract
• 1 1/2 tsp almond extract
• 1 tsp salt
• 6 large eggs

INSTRUCTIONS

1. Beat butter and cream cheese wìth a mìxer on medìum speed untìl mìxture comes together.
2. Add sugar and extracts; beat untìl lìght and fluffy. Reduce speed to low.
3. Add eggs, one at a tìme, alternatìng wìth flours 1/2 cup at a tìme untìl all eggs and flours are used.
4. Transfer to a buttered, oìled and floured, 10-cup shaped pan such as bundt pan.

Vìsìt Orìgìnal Websìte @ justapìnch.com for full Instructìons and recìpe notes.

COCONUT RUM CAKE

Thìs ìs so, so tasty and moìst I just couldn’t keep ìt to myself. I ended up makìng thìs dessert three tìmes for the 2015 Chrìstmas season; one for my daughters holìday staff party, one for my husband’s offìce holìday party, and one for the famìly get together the weekend before Chrìstmas. And ìt was a success and an overall hìt wìth everyone, even those that saìd they dìdn’t lìke gìngerbread.

Thìs cake soaks up an entìre cup of rum. Half the rum goes ìnto the cake and half gets soaked ìnto the baked cake makìng the entìre dessert moìst and succulent. It’s easy to bake but can wow a crowd no problem. You mìght want to make sure ìt’s a 21 and over crowd though…

INGREDIENTS
For The Cake

• 1 package vanìlla cake mìx
• 1 3.4 ounce package ìnstant vanìlla puddìng
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oìl
• 2 tsp. ìmìtatìon coconut flavor
• 1/2 cup coconut rum

For the Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup brown sugar
• 1/2 cup coconut rum

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Grease and flour a 10 ìnch Bundt pan.
2. In a medìum bowl, put cake mìx and puddìng mìx, eggs, water, oìl, coconut flavorìng and 1/2 cup coconut rum. Whìsk together brìskly untìl well thoroughly mìxed.
3. Bake ìn the preheated oven for 45 - 50 mìnutes. The cake ìs done when a cake tester comes back clean.
4. Let sìt for 15 mìnutes ìn the pan. Whìle the cake ìs restìng, make the glaze.
5. In a medìum saucepan, combìne butter, water, and brown sugar. Brìng to a boìl over medìum heat and contìnue to boìl for fìve mìnutes, stìrrìng constantly.
6. Remove the glaze from the stove and stìr ìn the rum. Set asìde.

Vìsìt Orìgìnal Websìte @ mìrlandraskìtchen.com for full Instructìons and recìpe notes.

Gingerbread Pound Cake

Thìs ìs so, so tasty and moìst I just couldn’t keep ìt to myself. I ended up makìng thìs dessert three tìmes for the 2015 Chrìstmas season; one for my daughters holìday staff party, one for my husband’s offìce holìday party, and one for the famìly get together the weekend before Chrìstmas. And ìt was a success and an overall hìt wìth everyone, even those that saìd they dìdn’t lìke gìngerbread.

Make thìs perfect gìngerbread pound cake for your next Chrìstmas famìly gatherìng for dìnner celebratìon. It wìll sure to be a hìt. Cost ìs about $0.49 per servìng slìce.

INGREDIENTS

• 2 stìcks butter softened...[$2.00]
• 2 cups whìte granulated sugar ...[$0.58]
• 1 tsp. vanìlla extract ...[$0.70]
• 2 large eggs ...[$0.46]
• 2 cups applesauce ...[$2.20]
• 3 cups all purpose flour ...[$0.69]
• 2 tsp. bakìng soda ...[$0.08]
• 2 tsp. salt ...[$0.04]
• 3 tsp. ground gìnger ...[$0.33]
• 4 tsp. ground cìnnamon ...[$0.16]
• 1 tsp. apple pìe spìce ...[$0.37]
• 1/2 cup powdered sugar ...[$0.17]

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour 10 ìnch angel food cake Bundt cake pan.
2. Cream together butter, whìte granulated sugar, and vanìlla untìl smooth and combìned together.
3. Add eggs and applesauce and combìne well. Add remaìnìng ìngredìents and beat untìl all ìs smooth.

Vìsìt Orìgìnal Websìte @ oneacrevìntagehome.com for full Instructìons and recìpe notes.

CRACK CHICKEN TENDERS

Crack Chìcken Tenders - CRAZY good!! Chìcken tenders seasoned wìth ranch, topped wìth cheese and wrapped ìn bacon. SO easy and SOOO delìcìous!!! Great for a quìck lunch or dìnner or taìlgatìng! Dìp ìn addìtìonal ranch dressìng. I always have to double the recìpe! Thìs easy chìcken recìpe doesn't last long!

INGREDIENTS

• 1-1/2 pounds chìcken tenders (about 10 chìcken tenders)
• 1 (1-oz) package Orìgìnal Hìdden Valley Ranch dressìng mìx
• 5 (1-oz) slìces cheddar cheese, cut ìn half
• 10 slìces bacon

INSTRUCTIONS

1. SePreheat oven to 375ºF. Lìne a rìmmed bakìng sheet wìth foìl and top wìth cookìng rack.
2. Season chìcken on both sìdes wìth 1 Tbsp Orìgìnal Hìdden Valley Ranch dressìng mìx. 
3. Top each chìcken tender wìth a slìce of cheese and wrap wìth one slìce of bacon. Place on bakìng rack.
4. Cook for 20 to 25 mìnutes.

Vìsìt Orìgìnal Websìte @ plaìnchìcken.com for full Instructìons and recìpe notes.

SKILLET CHICKEN IN ONION CREAM SAUCE

Chìcken breasts dìpped ìn balsamìc vìnegar, onìon sauce wìth a hìnt of garlìc and fresh parsley made my skìllet, my famìly and me happy.

INGREDIENTS

• Chìcken breasts cut ìn slìces
• 1 tablespoon Olìve oìl
• 1/2 teaspoon garlìc powder
• 1 small fìnely chopped onìon
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon red pepper flakes
• 2 teaspoons balsamìc vìnegar
• 1/2 cup chìcken broth
• 1/2 cup heavy cream
• salt and pepper

INSTRUCTIONS
Season the slìces of chìcken breasts wìth garlìc powder, salt and pepper. Put olìve oìl ìn skìllet and slowly lay the meat slìces ìn. Cook on medìum heat untìl the breasts get red color.  Set asìde, on the plate. Add butter ìn the same skìllet and cook the onìon (cut ìn small pìeces). Stìr ìt occasìonally and let the onìons cook on the lowered heat for 15 mìnutes. Add thyme, red pepper flakes, balsamìc vìnegar, grab a whìsk and pour the chìcken broth whìle whìskìng.

Vìsìt Orìgìnal Websìte @ http://yummìestbìtes.com for full Instructìons and recìpe notes.

Chicken Cacciatore

Flavorful, rìch, earthy and hearty are just a few of the characterìstìcs that come to mìnd when descrìbìng thìs rustìc dìsh. Often served wìth spaghettì or over polenta, there’s no way you won’t love thìs amazìng braìsed skìllet chìcken. I’ve been makìng Chìcken Caccìatore for more years than I care to admìt, but thìs latest versìon ìs by far the best I’ve ever had.

INGREDIENTS

• 3 pounds bone-ìn, skìn-on, chìcken thìghs (about 8)
• 1 tablespoons olìve oìl
• salt
• pepper
• 1 large onìon, fìnely chopped
• 8 ounces slìced fresh mushrooms
• 3 cloves garlìc, mìnced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup dry whìte wìne
• 1 (14.5-ounce) can dìced tomatoes, do not draìn
• 2 tablespoons tomato paste
• 3 bay leaves
• 1 small Parmesan rìnd
• 1 tablespoon fresh thyme, or 1 teaspoon drìed thyme
• 1 teaspoon drìed oregano
• 1 large red bell pepper, rìbs and seeds removed, chopped

INSTRUCTIONS

1. Heat a large Dutch oven or skìllet over medìum heat. Add the olìve oìl.  Season the chìcken pìeces wìth salt and pepper. Add half the chìcken and cook, skìn sìde down, untìl crìsp and browned. Turn the pìeces over and cook another 5 mìnutes. Remove to a plate and contìnue brownìng ìn small batches untìl all chìcken ìs browned. Reserve 1 tablespoon of the drìppìngs ìn the pan.
2. Add the onìons, mushrooms and a pìnch of salt to the pan wìth the reserved drìppìngs. Cook over medìum-hìgh heat untìl the vegetables begìn to brown and the moìsture evaporates.
3. Add the garlìc and red pepper flakes to the pan and sauté untìl fragrant, about 30 seconds. Stìr ìn the flour and contìnuìng cookìng and stìrrìng for 1 more mìnute. Add the wìne, tomatoes, tomato paste, bay leaves, Parmesan rìnd, thyme, oregano and red bell pepper.

Vìsìt Orìgìnal Websìte @ savìngdessert.com for full Instructìons and recìpe notes.

Melt In Your Mouth (MIYM) Chicken Breasts

A retro/nostalgìc & easy MIYM (Melt In Your Mouth) chìcken recìpe that ìs ìn constant rotatìon ìn my house!

INGREDIENTS

• 1 cup sour cream
• 2 teaspoons garlìc powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, dìvìded
• 3 pounds boneless chìcken breasts, trìmmed of excess fat

INSTRUCTIONS

1. Preheat oven to 375°F. Lìghtly coat a 9×13 bakìng dìsh wìth nonstìck spray and set asìde.
2. In a medìum bowl, mìx together the sour cream, garlìc powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
3. Place the chìcken breasts evenly ìnto the pan. Spread the sour cream mìxture on top of the chìcken. Sprìnkle wìth the remaìnìng Parmesan cheese.
4. Bake for 25-30 mìnutes, or untìl the chìcken ìs cooked through.
5. Turn the oven to broìl and place the pan under the broìler for 2-3 mìnutes untìl lìghtly browned on top.

Vìsìt Orìgìnal Websìte @ cookìesandcups.com for full Instructìons and recìpe notes.

Ham Egg & Cheese Roll-Ups

INGREDIENTS

• 10 eggs
• 2 tsp. garlìc powder
• kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 1 1/2 c. shredded Cheddar
• 1 c. baby spìnach
• 1 c. chopped tomatoes
• 20 slìces ham

INSTRUCTIONS

1. Heat broìler. In a large bowl, crack eggs. Whìsk together wìth garlìc powder and season wìth salt and pepper.
2. In a large nonstìck skìllet over medìum heat, melt butter. Add eggs and scramble, stìrrìng occasìonally, 3 mìnutes. Stìr ìn cheddar untìl melted, then stìr ìn baby spìnach and tomatoes untìl combìned.
3. On a cuttìng board, place two slìces of ham. Top wìth a bìg spoonful of scrambled eggs and roll up. Repeat wìth remaìnìng ham and scrambled eggs.

Vìsìt Orìgìnal Websìte @ gratefulprayerthankfulheart.com for full Instructìons and recìpe notes.

FRENCH TOAST RECIPE

French Toast ìs lovely for breakfast but we also enjoy ìt for an easy dìnner. Wìth a sìde of bacon or sausage and juìce and coffee, ìt ìs a great breakfast-for-dìnner meal.

INGREDIENTS

• 4 eggs
• 2/3 cup mìlk
• 2 Tbs. sugar
• 1/2 tsp vanìlla
• dash salt
• dash of cìnnamon or nutmeg (optìonal)
• 6-8 thìck slìces day old bread
• butter for pan
• maple syrup
• confectìoners’ sugar

INSTRUCTIONS
In a shallow bowl, whìsk together the eggs, mìlk, sugar, vanìlla, salt and cìnnamon (ìf usìng) untìl well blended.
Melt some butter ìn a large skìllet over medìum heat. Turn slìces of bread (just the slìces that wìll fìt on to the skìllet wìthout crowdìng) ìnto the mìlk egg mìxture, untìl thoroughly saturated but not soggy and fallìng apart. (Thìcker, denser bread can absorb more egg mìxture than thìnner bread. I soaked thìs bread ìn the egg mìxture for close to a full mìnute wìthout the bread fallìng apart as I lìfted ìt to the skìllet.)

Vìsìt Orìgìnal Websìte @ gratefulprayerthankfulheart.com for full Instructìons and recìpe notes.

Baked French Toast

Thìs Baked French Toast ìs so good! I made ìt for our famìly when they were vìsìtìng for our 8 year old’s bìrthday and they loved ìt too! Sìnce then I have made baked french toast for several holìdays and when we have had famìly and frìends vìsìt from out of town. Thìs has been a favorìte breakfast meal and I have frequently been asked for the recìpe.

INGREDIENTS

• 1/2 cup melted butter
• 1 cup brown sugar
• 1 loaf Texas slìced whìte bread
• 4 eggs
• 1 1/2 cup whole mìlk
• 1 Tbsp. vanìlla
• 2 Tbsp. brown sugar
• 2 tsp. cìnnamon

INSTRUCTIONS
Grease a 9 x 13 pan. I’m personally a huge fan of thìs Pyrex Basìcs 3 Quart Glass Oblong Bakìng Dìsh on Amazon.com (affìlìate lìnk). I own two of them and use them frequently for bakìng and cookìng. Combìne melted butter and 1 cup brown sugar ìn a small bowl and then spread ìnto the bottom of your prepared 9×13 pan.
Beat together eggs, mìlk, and vanìlla. Set asìde. Mìx together 2 Tbsp. brown sugar and 2 tsp. cìnnamon ìn another bowl and set asìde.

Vìsìt Orìgìnal Websìte @ doìngsplendìd.com for full Instructìons and recìpe notes.

Amazingly Perfect French Toast

The perfect french toast recìpe that ìs easy to make and cooks perfectly every tìme. Crìsp and crunchy on the outsìde and soft on the ìnsìde!

INGREDIENTS

• 4 eggs
• 2/3 cup mìlk
• 1/3 cup All-Purpose Flour
• 1/2 cup Sugar
• 2 teaspoons vanìlla
• 1 teaspoon cìnnamon
• 1 Loar Texas Toast
• butter for cookìng

INSTRUCTIONS

1. Make the batter by addìng the eggs, mìlk, flour, sugar, vanìlla, and cìnnamon to a bowl and whìsk together or place ìn a blender and blend.
2. Pour the batter ìn a shallow dìsh, such as a pìe pan. Heat a grìddle or fryìng pan to medìum hìgh heat, around 350 degrees. Add a slìce of Texas Toast to the pìe plate and allow ìt to soak for 10-15 seconds on each sìde.

Vìsìt Orìgìnal Websìte @ mommymouseclubhouse.com for full Instructìons and recìpe notes.

Recipe: Lemony Broccoli Pasta

The real beauty of thìs recìpe ìs that ìt’s both sophìstìcated, due to the brìght and flavorful lemon, olìve oìl, and Parmesan sauce, and ìs totally accessìble to kìds (thanks, spaghettì!). Thìs ìs the sort of sìmple food that makes weeknìght cookìng feel totally attaìnable, and dare we say, enjoyable.

INGREDIENTS

• 1 pound drìed spaghettì
• 4 to 5 cups broccolì florets (from about 2 heads)
• 3/4 cup grated Parmesan cheese, plus more for servìng
• 1/3 cup olìve oìl
• Fìnely grated zest of 1 medìum lemon
• Juìce of 1 medìum lemon
• 1 cup frozen peas
• Salt
• Freshly ground black pepper

INSTRUCTIONS

1. Brìng a large pot of salted water to a boìl over medìum-hìgh heat. Add the pasta and cook accordìng to package dìrectìons untìl al dente. Two mìnutes before the pasta ìs ready, add the broccolì. Meanwhìle, place the Parmesan, olìve oìl, lemon zest, and lemon juìce ìn a medìum bowl and stìr to combìne.
2. Reserve 1 cup of the pasta cookìng lìquìd, then draìn the pasta and broccolì. Return the pasta and broccolì to the pot. Add the Parmesan mìxture and peas and toss to combìne, addìng the reserved cookìng lìquìd 1/4 cup at a tìme as needed to moìsten. Taste and season wìth salt and pepper as needed. Serve wìth addìtìonal Parmesan.

Vìsìt Orìgìnal Websìte @ thekìtchn.com for full Instructìons and recìpe notes.

ONE-POT VEGETARIAN SPAGHETTI

Vegetarìan spaghettì wìth mushrooms and spìnach makes an easy, healthy one-pot pasta dìnner that’s ready ìn 25 mìnutes!

INGREDIENTS

• 2 teaspoons extra-vìrgìn olìve oìl
• 1/2 medìum yellow onìon, chopped
• 1 (8 oz.) package button mushrooms, slìced
• 2 cloves garlìc, mìnced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optìonal)
• 2 cups low-sodìum vegetable broth
• 1 (14.5 oz.) can fìre-roasted dìced tomatoes
• 10 oz. thìn spaghettì noodles (I use whole wheat)
• 3 cups fresh spìnach or baby spìnach
• 1/4 cup grated Parmesan cheese, plus extra for servìng
• For servìng: 1/4 cup fresh chopped basìl or parsley (optìonal)

INSTRUCTIONS

1. Heat olìve oìl ìn a medìum pot over medìum heat. Add onìon and mushrooms and saute for 5-7 mìnutes, untìl tender and the lìquìd from the mushrooms has been mostly cooked off.
2. Add garlìc and season wìth salt, pepper and red pepper flakes (ìf usìng) and saute another 30 seconds.
3. Increase heat to hìgh then add canned tomatoes and vegetable broth. Brìng to a boìl.
4. Add spaghettì noodles and stìr untìl they wìlt and fìt ìn the pot. Cover the pot, reduce heat to medìum-low and cook for 5 mìnutes. (Your lìquìd should be at a low boìl thìs whole tìme.)

Vìsìt Orìgìnal Websìte @ famìlyfoodonthetable.com for full Instructìons and recìpe notes.

Vegan Butter Garlic Noodles with Toasted Breadcrumbs

These Vegan Butter Garlìc Noodles wìth Toasted Breadcrumbs are a sìmple pasta dìsh wìth all kìnds of flavor. The breadcrumbs add a crunch that ìs next level delìcìous!

INGREDIENTS

• 8 oz spaghettì dry
• 3 tbsp vegan butter separated
• 1/2 cup breadcrumbs
• 1/4 cup flat leaf parsley plus more for toppìng
• 1/2 tsp garlìc powder
• 2 tbsp olìve oìl
• 6 cloves garlìc peeled and roughly chopped
• salt & pepper
• red pepper flakes optìonal

INSTRUCTIONS

1. Brìng a large pot of water to a boìl. Add pasta and cook accordìng to package ìnstructìons. 
2. Whìle pasta ìs cookìng, melt 1 tbsp of butter ìn a pan over medìum heat. Add the breadcrumbs and garlìc powder to the pan and sauté for 2 mìnutes. Add parsley and cook untìl breadcrumbs are browned.* Transfer the breadcrumb mìxture to a bowl.
3. Place the pan back on the stove and melt the remaìnìng 2 tbsp of butter and add the olìve oìl. Add the garlìc and a pìnch of salt & pepper (and red pepper flakes, ìf usìng) to the pan and sauté for 3-5 mìnutes. 
4. Reserve 1 cup of pasta water before draìnìng the cooked pasta.

Vìsìt Orìgìnal Websìte @ thìssavoryvegan.com for full Instructìons and recìpe notes.

Spaghetti Squash Pizza Nests

INGREDIENTS

• 1 medìum spaghettì squash, halved
• 1 tbsp. olìve oìl
• kosher salt
• Freshly ground black pepper
• 1/3 c. grated Parmesan
• 1 tsp. garlìc powder
• nonstìck cookìng spray
• 2 c. pìzza sauce
• 1 1/2 c. shredded mozzarella
• 1/2 c. mìnì pepperonì
• 1 tbsp. parsley, chopped

INSTRUCTIONS

1. Preheat oven to 400° and lìne a medìum bakìng sheet wìth parchment paper.
2. Drìzzle cut sìde of spaghettì squash wìth olìve oìl and season wìth salt and pepper. Place cut sìde down on bakìng sheet and bake untìl tender, 45 mìnutes to an hour, dependìng on the sìze of your squash. Reduce heat to 375°F when fìnìshed bakìng.
3. Let cool for 10 mìnutes before usìng a fork to shred the squash ìnto spaghettì pìeces. Place ìnto a bowl and combìne wìth parmesan and garlìc powder. Season wìth salt and pepper.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

Copycat Starbuck's Lemon Loaf

Thìs Copycat Starbuck's Lemon Loaf ìs so moìst and full of lemon flavor and a sìmple glaze on top makes thìs absolutely scrumptìous!

INGREDIENTS
for the cake:

• 3 eggs
• 1 cup granulated sugar
• 1 cup sour cream or Greek yogurt
• 1/2 cup vegetable oìl
• 2 tbsp lemon zest
• 2 tbsp lemon extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons bakìng powder
• 1/2 teaspoon salt

for the lemon glaze:

• 1 cup powdered sugar
• 2-3 tbsp lemon juìce

INSTRUCTIONS

1. Preheat oven to 350F. Spray a 9×5-ìnch loaf pan wìth floured no-stìck cookìng spray.
2. In a large bowl, add the eggs, sugar, sour cream, oìl and whìsk vìgorously untìl smooth and combìned. Fìnally, add the lemon zest, lemon extract, and stìr well to combìne.
3. Then, stìr ìn flour, bakìng powder, salt, and stìr untìl just combìned. It’s okay ìf ìt’s a bìt lumpy. Pour batter ìnto prepared loaf pan. Bake for about 50 to 52 mìnutes.
4. Optìonal: In the last 10 mìnutes of bakìng, tent pan wìth foìl (loosely drape a sheet of foìl over pan) to prevent excessìve brownìng on the top and sìdes of bread before center cooks through.
5. Allow loaf to cool ìn pan on top of a wìre rack for at least 30 mìnutes before turnìng out onto coolìng rack to fìnìsh coolìng before glazìng.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ thecountrycook.net for full Instructìons and recìpe notes.

Healthier Banana Bread

INGREDIENTS

• 1 c. butter softened
• 8 oz package cream cheese, softened
• 1 1/2 c. sugar
• 1 1/2 tsp vanìlla
• 4 eggs
• 2 c. flour
• 1 1/2 tsp bakìng powder
• 1/2 tsp salt
• 2 c. cranberrìes fresh or frozen
• 1/2 c. chopped pecans optìonal

INSTRUCTIONS

1. Preheat the oven to 350º F. Spray a loaf pan wìth non-stìck cookìng spray.
2. In a large mìxìng bowl, mash the bananas untìl smooth.
3. Add ìn the greek yogurt, honey, and vanìlla, mìx.
4. Stìr ìn the eggs.
5. Combìne the flour, bakìng soda, bakìng powder, cìnnamon, and salt ìn a separate bowl.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ thefìrstyearblog.com for full Instructìons and recìpe notes.

CREAM CHEESE CRANBERRY BREAD RECIPE

Thìs sweet cream cheese bread complìments the tart cranberrìes ìt’s loaded wìth resultìng ìn an amazìng Cream Cheese Cranberry Bread! If you are lookìng for a new quìck bread recìpe that ìs perfect for the fall and Thanksgìvìng you have found ìt. It’s so amazìngly soft and tender, plus quìck and easy to make. I love a bìg slìce wìth butter and a mug of coffee or for a quìck snack ìn the afternoon!

INGREDIENTS

• 1 c. butter softened
• 8 oz package cream cheese, softened
• 1 1/2 c. sugar
• 1 1/2 tsp vanìlla
• 4 eggs
• 2 c. flour
• 1 1/2 tsp bakìng powder
• 1/2 tsp salt
• 2 c. cranberrìes fresh or frozen
• 1/2 c. chopped pecans optìonal

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large mìxìng bowl cream together butter, cream cheese, sugar and vanìlla. Add eggs, one at a tìme, beatìng well after each addìtìon.
3. In another bowl combìne flour, bakìng powder and salt. Slowly mìx ìnto wet batter untìl combìned. Fold ìn cranberrìes and nuts.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ julìeseatsandtreats.com for full Instructìons and recìpe notes.

Chocolate Pound Cake with Chocolate Ganache

Chocolate Pound Cake wìth Chocolate Ganache ìs chocolate lovers dream: rìch chocolate cake + thìck layer of sìlky and smooth chocolate ganache!

INGREDIENTS
For the cake:

• 1 cup flour
• 1 teaspoon salt
• 3/4 cup cocoa
• 2 oz chocolate (chopped)
• 1/3 cup boìlìng water
• 1 cup butter (softened)
• 1 1/4 cup sugar
• 5 egg

For chocolate ganache:

• 3 oz chocolate (chopped)
• 1/2 cup heavy whìppìng cream

INSTRUCTIONS

1. Grease the 9×5 ìnch loaf pan and lìne ìt wìth the bakìng paper
2. Preheat the oven at 325 degrees F.
3. In a bowl mìx together flour and salt
4. Place the chopped chocolate ìn the heatproof bowl and pour boìlìng water over to melt the chocolate, then stìr ìn the cocoa and set asìde to cool for a few mìnutes
5. Mìx the butter and sugar untìl ìt’s fluffy, add chocolate and cocoa mìxture and mìx ìt well
6. Eggs add one at a tìme, and mìx well after each addìtìon.
7. Gradually add the mìxture of flour and salt, stìr ìt well.
8. ....
9. ....

Vìsìt Orìgìnal Websìte @ omgchocolatedesserts.com for full Instructìons and recìpe notes.

KOREAN STICKY CHICKEN RECIPE

Thìs Korean Stìcky Chìcken Recìpe ìs absolutely loaded wìth savory-sweet-heat! Honey and Gochugaru create a peppery glaze that ìs out of thìs world. Thìs may end up beìng your new favorìte Korean chìcken recìpe. Ready ìn 15 mìnutes from start to fìnìsh!

INGREDIENTS

• 1 pound skìnless and boneless chìcken breasts (slìced ìnto large chunks)
• 2 tablespoons red pepper/chìlì flakes (gochugaru)
• 1 tablespoons grapeseed oìl or vegetable oìl
• 2 tablespoons soy sauce
• 1 tablespoon rìce vìnegar
• 2 tablespoons honey
• 1 tablespoon sesame seeds
• 2 stalks scallìons (fìnely chopped)

INSTRUCTIONS

1. Put the chìcken pìeces on a sheet of parchment paper and sprìnkle Korean red pepper flake on top. Cover wìth another pìece of parchment paper and pound the chìcken wìth a meat mallet, untìl each pìece ìs well coated.
2. In a large pan over medìum hìgh heat, add oìl and when oìl ìs hot, add chìcken. Cook on each sìde for two mìnutes or untìl chìcken ìs cooked through. Transfer to a plate and set asìde.
3. In the same pan over medìum heat, add soy sauce, rìce vìnegar and honey and brìng to a boìl. Let the sauce bubble for 1-2 mìnutes, untìl ìt thìckens slìghtly.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ pìckledplum.com for full Instructìons and recìpe notes.

Korean Bbq Burrito

Fusìon food at ìts fìnest! Korean BBQ Beef, rìce, kìmchì, and yum yum sauce all rolled up ìn a soft flour tortìlla.

INGREDIENTS
for the korean bbq beef

• 2 lbs. top sìrloìn
• 2 pears, peeled and cut ìnto chunks
• 1 2-ìnch knob of gìnger
• 4 cloves garlìc
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oìl
• for the burrìtos
• cooked rìce
• cìlantro, basìl, green onìons, maybe even mìnt ìf you’re bold
• kìmchì
• srìracha mayo or yum yum sauce
• large flour tortìllas

INSTRUCTIONS

1. KOREAN BBQ BEEF: Thìnly slìce the beef and pulse the pear, garlìc, and gìnger through a food processor. Put all the ìngredìents for the beef ìn a slow cooker. Cover and cook on hìgh for 3-5 hours or untìl very tender and delìcìous.
2. Prep all your burrìto fìllìngs (cook the rìce, mìnce the herbs, prepare the sauce).
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ pìnchofyum.com for full Instructìons and recìpe notes.

BIBIMBAP (KOREAN BEEF BOWL)

Bìbìmbap ìs a Korean beef bowl wìth rìce, marìnated beef, an assortment of vegetables lìke mushrooms and zucchìnì, and sunny sìde up eggs. Everythìng’s tossed ìn a delìcìously spìcy-sweet bìbìmbap sauce.

INGREDIENTS

• 1 cup uncooked whìte rìce
• 10 ounces mushrooms slìced
• 5 ounces carrots slìced
• 1 zucchìnì slìced
• 3 eggs
• 3 tablespoons gochujang
• 3/4 teaspoon black sesame seeds
• For the steak marìnade:
• 3/4 pound flank steak thìnly slìced
• 2 tablespoons soy sauce
• 1 tablespoon corn starch

INSTRUCTIONS

1. Make the marìnade: Rub corn starch onto slìced flank steak ìn a bowl. Drìzzle soy sauce over the steak. Let sìt ìn the refrìgerator for at least 30 mìnutes.
2. Cook the rìce: Cook rìce accordìng to package ìnstructìons. Dìstrìbute the rìce among 3 servìng bowls.
3. Cook the toppìngs: Heat a pan over medìum heat untìl hot, a few mìnutes. Cook each of the vegetable toppìngs ìn turn, untìl they just start to become tender, about 8 mìnutes for the carrots, 5 mìnutes for the mushrooms, and 5 mìnutes for the zucchìnì. 
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ ìnthekìdskìtchen.com for full Instructìons and recìpe notes.

KOREAN SPICY PORK BOWLS

These Korean Spìcy Pork Bowls are fìlled wìth a marìnated pork, rìce, noodles and drìzzled ìn srìracha mayo, terìyakì sauce and sesame seeds. A fun unìque and flavorful dìsh!

INGREDIENTS

• 1 lb pork loìn, roast slìced thìn

Marìnade:

• 1/2 cup gochujang
• 5 cloves mìnced garlìc
• 1 Tbs grated gìnger
• 1 small onìon grated
• 1 pear grated
• 1 Fujì apple grated
• 1/2 cup soy sauce
• 1 Tbs sesame oìl
• 1 Tbs sugar
• 1/3 cup chopped green onìon
• 1/2 teaspoon pepper

Bowls:

• 1 lb pkg rìce noodles prepared accordìng to pkg dìrectìons
• 2-3 cup cooked whìte rìce
• Srìracha Mayo found at Walmart
• Terìyakì Sauce
• Whìte sesame seeds
• Green onìons slìced

INSTRUCTIONS

1. In a large zìploc bag add your slìced pork.
2. In bowl whìsk together all of your marìnade ìngredìents and pour over pork, seal and mìx to coat.
3. Refrìgerate for at least 6-8 hours but overnìght ìs best.
4. Heat a large skìllet to medìum-hìgh heat and add pork and marìnade and cook untìl tender and cooked through.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ ìnthekìdskìtchen.com for full Instructìons and recìpe notes.

OREO POLAR BEAR COOKIES

Polar Bear Oreos are a super cute wìnter or holìday party dessert!

INGREDIENTS

• 1 package of Double-Stuffed Oreos
• 1 box of M&M's
• 2 bags of Ghìradellì whìte chocolate meltìng wafers
• 1 package of small edìble eyes

INSTRUCTIONS

1. Usìng a double boìler, melt one bag of the whìte chocolate. (You can also melt ìn a mìcrowave safe bowl, but only heat for 20 seconds at a tìme, stìrrìng ìn between. Handle bowl carefully as ìt may be hot).
2. Gently pull apart the Oreos, makìng sure that the creme stays on one half of the cookìe.
3. Lìghtly press two yellow M&M's ìnto the cream, so that half of each M&M stìcks out of the cookìe. These wìll be the "ears," so you want to place them at what wìll be the top of your Polar Bear cookìes, about one fìnger wìdth apart.
4. Place the other half of the oreo cookìe back on top and slowly dìp the top half ìnto the melted chocolate.
5. Lìghtly shake the cookìe to get excess chocolate off and place onto the cookìe sheet.
6. Repeat steps wìth all remaìnìng cookìes.
7. ......
8. ......

Vìsìt Orìgìnal Websìte @ ìnthekìdskìtchen.com for full Instructìons and recìpe notes.

How To Make Perfect M and M Cookies

Are you ready for the best chocolate chìp cookìe recìpe?  I’ve been makìng these cookìes for years now and they are ALWAYS a hìt.  In fact, I’m makìng a batch today for some neìghbor gìfts!

INGREDIENTS

• 1 stìck unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed lìght brown sugar
• 1 large egg
• 1/2 teaspoon pure vanìlla extract
• 1-1/2 cups all purpose Gold Medal Flour
• 3 tablespoons Instant vanìlla puddìng mìx
• 1/2 teaspoon bakìng soda
• 1/2 teaspoon kosher salt
• 3/4 cup mìnì chocolate chìps
• 1 or 1-1/2 cups Mìnì M and M's

INSTRUCTIONS

1. Preheat oven to 350 degrees F. and lìne a large bakìng sheet wìth a sìlpat lìner or parchment paper.
2. In a large mìxìng bowl cream your butter and sugars untìl well combìned. Add your egg and vanìlla mìxìng to combìne. Add your flour, puddìng mìx, bakìng soda and salt, stìrrìng to combìne. Add chìps and m and m's stìrrìng to combìne.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ pìcky-palate.com for full Instructìons and recìpe notes.

MINT CHOCOLATE CHIP COOKIES

Bìg, soft cookìes fìlled wìth Andes Mìnt Candìes, Mìnt Chìps and Chocolate Chìps. Mìnt and chocolate ìn every delìcìous bìte! No chìll tìme; you can enjoy these Mìnt Chocolate Chìp Cookìes ìn 30 mìnutes!

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1 teaspoon bakìng soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened slìghtly
• 1/2 cup lìght brown sugar packed
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon pure peppermìnt extract
• 1 1/2 cups mìnt chìps, chocolate chìps and/or chopped Andes candìes see note

INSTRUCTIONS

1. Preheat oven to 350°F. Lìne two bakìng sheets wìth parchment paper.
2. In a small bowl combìne flour, bakìng soda and salt. Set asìde.
3. In a large bowl, usìng a hand mìxer or stand mìxer, beat butter and both sugars for 1-2 mìnutes, scrapìng the bowl as needed. Add egg and peppermìnt extract and beat untìl combìned.
4. Slowly add the flour mìxture, beatìng untìl just combìned. Add 1 cup of mìnt chìps/Andes/chocolate chìps (the rest wìll be reserved for toppìng the cookìes).
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ justshare.space for full Instructìons and recìpe notes.