Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 12 Tbsp. butter, softened 3/4 c. brown sugar 1/4 c. sugar 1 tsp. vanilla 1 egg 2 c. flour 1 small (3.4 oz.) box instant vanilla pudding mix, dry- do not prepare (must be instant) 1 tsp. baking soda 1/2 tsp. salt 2 c. semi-sweet chocolate chips 24 soft caramels, unwrapped Coarse sea salt, optional Directions: Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg. Mix well. In a separate bowl whisk together flour, pudding mix, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in the chocolate chips. Cover and chill for at least 1 hour. Preheat oven to 350 degrees and lightly grease a baking sheet (can mist with cooking spray then wipe off with a paper towel- too much grease will lead to flat cookies). Roll about 3-4 Tbsp. chocolate chip cookie dough into a ball, then repeat with 3-4 Tbsp. of dough. Press a caramel square into the center of one ball. Gently smash the 2 dough balls together and roll into one single ball. Repeat with the remaining dough and place the dough balls at least 3-4 inches apart on the baking sheet. Put additional chocolate chips into the top of each dough ball if you would like (just for looks). Bake cookies for 10-13 minutes until set but still slightly undercooked. Remove from oven and sprinkle with sea salt, if desired. Allow to cook at least 10 minutes on the baking sheet and then transfer to a cooling rack and allow to cool completely to room temperature. Store in an airtight container.
Ingredients: 4 large chicken breasts, boneless, skinless (approx. 3.5 lbs.) 6 Tbsp. flour 2/3 c. sugar free orange marmalade 2/3 c. Jack Daniel's BBQ sauce 4 Tbsp. light soy sauce 2 Tbsp. ginger, fresh grated or jarred Directions: Cut chicken into chunks. Put chicken and flour into a bag and toss together. Place the chicken in the slow cooker. Add the rest of the ingredients, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Ingredients: 2 c. buttermilk 2 boxes (4.2 oz.) cookies and cream pudding mix 2 containers (8 oz. each) cool whip 1 pkg. (14.3 oz.) Oreos, chopped and divided Directions: Whip together buttermilk, pudding mix and cool whip. Add Oreos (reserving 1 c. for garnish) and stir until combined. Sprinkle with reserved Oreos. Store in the refrigerator.
Ingredients: 1 pkg. (16 oz.) rigatoni or large tube pasta 1 1/2 lbs. ground beef 1 small onion, chopped 4 c. (16 oz.) shredded part-skim mozzarella cheese 2 cans (15 oz. each) pizza sauce 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 pkg. (8 oz.) sliced pepperoni Directions: Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; place in a 5 quart slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through.
Ingredients: 1 ripe mango, diced (about 1 c.) 1/2 small English cucumber, diced (about 1 c.) 1/3 c, diced red onions 1/4 c. chopped cilantro 1 jalapeno pepper, seeded and diced Juice from 1 lime Freshly ground black pepper Directions: Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos or as a mix-in for cooked quinoa or millet.
Ingredients: 1 1/2 c. flour (white, wheat or half of each) 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1 shake cinnamon 1 egg 2 mashed bananas 3/4 c. sugar 1/4 c. oil or applesauce Directions: Mix together bananas, eggs and oil/applesauce. Add flour, baking powder, baking soda, cinnamon and sugar. Mix together until the dry ingredients are completely mixed in. Scoop into a greased muffin tin or muffin cups. Bake in a 350 degree oven for 15 minutes or until a toothpick comes out clean. Remove immediately from the muffin tin and serve immediately. Note~ each batch listed above makes about 12 muffins.
Ingredients: 2-2 1/2 lbs. skin on chicken thighs MARINADE: 1/2 c. fresh lime juice 3 tsp. fresh lime zest 1/4 c. olive oil 4 Tbsp. fresh cilantro, chopped finely 2 jalapeno, chopped finely 4 garlic cloves, chopped finely 1 Tbsp. honey 2 tsp. salt 1 tsp. chili powder, or to taste Directions: Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside. Get a big bowl. Mix together all of the marinade ingredients using a whisk. Make sure the marinade is well combined. Add chicken to the marinade and ensure the chicken is coated evenly. Marinate for 2 hours (can do this in a ziploc bag if you want, otherwise plastic wrap the bowl and place in the refrigerator). Turn on the grill to medium heat. Brush some oil on the grill rack. Place the chicken on the grill. Place some of the garlic, cilantro and jalapeno from the marinade on top of the chicken. Grill the chicken until cooked through and golden brown/charred on both sides. Serve immediately.
Ingredients: 8 oz. thin spaghetti pasta 1/2 lb. boneless chicken breast, cubed 2 cloves garlic, minced Chopped parsley, for garnish SAUCE: 1/2 c. light mayonnaise 1/4 c. plus 2 Tbsp. Thai sweet chili sauce 1/2 Tbsp. honey 1 Tbsp. Sriracha sauce 1 Tbsp. lime juice Directions: Lightly grease a saute pan and turn stove to medium high heat. Add garlic and cook until aroma of the garlic comes out. Add in the chicken pieces and cook until the chicken is cooked through and slightly browned. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when the pasta is done cooking. While the pasta is cooking, prepare the sauce. In a small bowl, combine the sauce ingredients and whisk together until smooth. Adjust the spice level as needed for your taste. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in int he microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.
Ingredients: 8 lasagna noodles, cooked and drained (cook 2 minutes less than the package directions) 1 lb. bacon, cooked, drained and chopped 1 small red or yellow onion 6 cloves of garlic, crushed or minced 2 chicken breasts, cooked and shredded 2 c. alfredo cream sauce 1/2 c. shredded mozzarella cheese 1/2 c. grated or shredded Parmesan cheese FILLING: 1 c. ricotta cheese 1/2 c. sour cream 6 oz. cream cheese 1/2 c. grated or shredded Parmesan cheese 1 Tbsp. garlic powder 2 tsp. onion powder Directions: Once the lasagna is done cooking, drain in a strainer and dry on paper towels (do not leave on the paper towels long as the paper towels will stick). In the bacon grease or a small amount of vegetable oil, add diced onions and garlic. Cook for 3 minutes. Drain. Mix in with the bacon that has been chopped. Set some of this mixture aside to use at the end. In a medium size bowl, mix together ricotta cheese, sour cream, cream cheese, 1/2 c. Parmesan cheese, garlic powder and onion powder. Spread the filling onto the cooked pasta evenly. Top with the shredded chicken onto each pasta. Sprinkle with bacon mixture. Sprinkle with Parmesan cheese. In the bottom of a 9x13 baking dish, spread some alfredo sauce. Roll up the lasagna starting with a short end and working down the long end. Place, seam side down, in the baking dish on top of the alfredo sauce. Continue with all of the lasagna. Cover the rollups with the remaining alfredo sauce. Top with bacon, mozzarella and Parmesan cheese. Bake in a preheated 350 degree oven for 25-35 minutes. Let rest for 5-10 minutes prior serving. Note~ I did not use onions in mine at all, I substituted onion powder and it was fine. I did not use the bacon grease to fry the garlic in because it was very hot and started to burn the garlic the first time I tried it. The garlic does burn very quickly so it needs to be watched very closely and the oil temperature needs to be monitored close. I forgot to top mine with the shredded mozzarella cheese and it turned out just fine.
Ingredients: 1/2 c. milk 1/4 c. vanilla ice cream 1 c. ice 2 strawberries 2 Tbsp. strawberry syrup Whipped cream Directions: Add milk, vanilla ice cream, strawberries, ice and syrup into a blender. Blend. Once blended, stir well and put it into a serving glass. Top with whipped cream.
Ingredients: 100 grams of vanilla whey protein powder (four 25 gram scoops) 2 Tbsp. coconut flour 2 Tbsp. Stevia 1/4 tsp. salt 9 Tbsp. IMO syrup 1 1/2 tsp. vanilla extract 1 tsp. butter extract 2 Tbsp. rainbow sprinkles Directions: Combine the protein powder, coconut flour and Stevia in a bowl with a whisk. Set aside. In a small saucepan set on medium heat, combine the IMO syrup and extracts. Bring to a simmer. You should see small bubbles forming on the bottom of the pan. Let simmer for 1 minute, then remove from the heat. Add the syrup to the bowl with the protein mixture. Combine with a spoon until a big ball forms. Then, using your fingers, combine it until there are no lumps and it is nice and smooth. It helps to spray your hands with cooking spray so that the mixture does not stick to you. Divide your base mixture into 4 even balls (you can use a food scale to make sure they are even). Wrap each ball in plastic wrap, and let cool for at least 1 hour on the counter top. Once the balls are at room temperature (they must not be warm or the sprinkles will melt) fold 1 1/2 tsp. sprinkles into each ball. Again, using cooking spray on your hands makes this easier. Roll the protein bar around in your hands until the sprinkles are evenly distributed. Form into a bar shape, and roll in plastic wrap. Repeat with 3 remaining servings. Store these either in the refrigerator for a very chewy bar, or at room temperature for a softer one.
Ingredients: 7 oz. pilsner or pale ale 5 oz. lemon-lime soda 1 lemon wedge, for garnish Directions: In a large chilled beer mug or glass, add the beer and lemon lime soda together. Garnish with a lemon wedge.
Ingredients: 3 c. all-purpose flour 1/4 c. granulated sugar 4 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 10 Tbsp. butter, cut up and cold 3/4 c. plus 2 Tbsp. buttermilk 3/4 c. raspberry or strawberry jam 1 c. confectioners' sugar 1/2 tsp. vanilla extract 1 Tbsp. plus 1 tsp. milk Red food coloring and coarse sugar, if desired Directions: Preheat oven to 425 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda and salt. Add butter; pulse until mixture resembles coarse crumbs. Transfer to a large bowl; stir in buttermilk until dough comes together. Transfer to lightly floured surface; divide dough in half. Roll 1 piece dough into 15x10 inch rectangle; cut into six 5 inch squares. Spread 1 Tbsp. jam on half of each square; moisten squares' edge with water. Fold pastry over filling; with fork, seal edges. Prick pastry all over. Transfer tarts to large baking sheet. Repeat with remaining dough and jam. Bake tarts 10-12 minutes or until golden brown. In a medium bowl, stir confectioners' sugar, vanilla, milk and food coloring, if using. When pastries are no longer hot, drizzle glaze over tops and sprinkle with sugar, if using.
Ingredients: 1 pkg. regular or turkey pepperoni Directions: Layer two paper towels and place as many pepperonis on top of it as desired making sure they do not overlap. Cover with additional paper towel. Microwave the pepperonis until they are stiff and crispy, usually no more than 1 minute. Repeat the entire process for additional pepperoni chips. Serve with dip of your choice such as salsa.
Ingredients: 1 pkg. (8 oz.) reduced-fat crescent rolls 4 oz. light cream cheese 2 Tbsp. powdered sugar 1/2 tsp. vanilla 3/4 c. strawberries, chopped small 1-2 tsp. Truvia sweetener or sugar, to sweeten strawberries Directions: Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray. Set aside. Combine cream cheese, powdered sugar and vanilla in a small mixing bowl. Open crescent roll package and separate each into triangles. Pat out each triangle with fingertips to thin out a bit. Spread a teaspoon or so of the cream cheese mixture onto each triangle. Then place a small scoop of strawberries on the wider edge of the triangle. Roll up each crescent roll, starting on wide edge, tucking in edges over the strawberries and then roll down to the point of the crescent, creating a little bundle. Place on prepared cookie sheet and repeat until all strawberry cheesecake rolls are made. Bake in preheated oven for 10-12 minutes, or until dough is cooked through and golden brown. Sprinkle with cinnamon and sugar if desired.
Ingredients: 1/2 oz. Baileys Irish cream 1/2 oz. butterscotch schnapps 1/2 oz. coconut rum 1/2 oz. pineapple juice Whipped cream Directions: In a cocktail shaker, add ice and all ingredients above except for the whipped cream. Shake and strain into a shot glass. Top with whipped cream and enjoy.
Ingredients: 3/4 c. finely diced strawberries 3/4 c. chopped parsley 3 tsp. chopped oregano 1 tsp. chopped thyme 1 small shallot, minced 1/4 c. extra-virgin olive oil 2 Tbsp. red wine vinegar 2 tsp. honey 3/4 tsp. kosher salt 3/4 tsp. black pepper 1 lb. skirt steak, trimmed 2 tsp. cumin 1/8-1/4 tsp. cayenne pepper 1 Tbsp. chili powder Nonstick cooking spray Directions: Soak 8-10 wooden skewers in water for 30 minutes. Meanwhile, combine strawberries, the next 7 ingredients and 1/2 tsp. each salt and pepper in a medium bowl. Cut steak crosswise into 2 equal pieces, then cut each piece lengthwise into 1-inch-wide strips (8-10 pieces) and place in a large bowl. Add cumin, cayenne pepper, chili powder and remaining salt and pepper and toss well to coat. Thread onto skewers. Lightly coat a grill with cooking spray or line with foil, then heat to very high. Place skewers on grill and cook 2-3 minutes a side for medium rare or until desired doneness depending on thickness. Transfer to a cutting board; let rest 5 minutes. Serve with half of the chimichurri (refrigerate the remainder for up to 3 days).
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of the rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 2 c. multi-grain penne pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 Tbsp. flour 2 Tbsp. sun-dried tomato vinaigrette dressing 1 c. fat-free reduced-sodium chicken broth 2 oz. neufchatel cheese, cubed 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 c. shredded mozzarella cheese 2 Tbsp. grated Parmesan cheese Directions: Heat oven to 375 degrees. Cook pasta as directed on package, omitting salt. Meanwhile, toss chicken with flour. Heat dressing in a large skillet on medium heat. Add chicken; cook and stir 3 minutes or until evenly browned. Add broth and neufchatel; cook 3 minutes or until neufchatel is melted, stirring frequently. Stir in spinach. Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2 quart casserole sprayed with cooking spray; top with 1/2 c. mozzarella cheese. Repeat layers; sprinkle with Parmesan cheese. Bake 16-18 minutes or until mozzarella is melted and casserole is heated though.
Ingredients: 1/2 lb. spaghetti, uncooked 4 c. small broccoli florets 1/2 c. house Italian dressing 1 lb. uncooked deveined peeled large shrimp 2 garlic cloves, minced 1/4 c. grated Parmesan cheese Directions: Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 minutes. Meanwhile, heat dressing in a large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3-4 minutes or until shrimp turn pink. Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.
Ingredients: 5 oz. ground beef, formed into a thin round patty 1 brat, any flavor, cut in half lengthwise 1/2 russet potato, julienne 1/4 c. coleslaw mix 1 Tbsp. mayonnaise 1/2 Tbsp. vinegar 1/2 Tbsp. Tabasco 2 tsp. salt and pepper 1 brioche burger bun 1 Tbsp. spicy brown mustard 2 Tbsp. vegetable oil 2 slices cheddar cheese Directions: Toss oil and potatoes together and preheat oven to 375 degrees. On a foil-lined baking sheet, place brat on one side of the pan and the oiled potatoes on the other. Place in oven and let cook for 20 minutes, removing brat after 10 minutes. In a mixing bowl, combine mayonnaise, vinegar, Tabasco, 1 tsp. salt and pepper and coleslaw. Stir and mix fully and refrigerate for remainder of recipe. On grill surface set/ bring to medium high heat, season ground beef patty with salt and pepper and cook for 4 minutes on each side gently pressing meat into grill to help cook, placing cheese on top of patty for final 2 minutes of cooking. Toast brioche bun on grill for 30 seconds and spread brown mustard on bun. Build the burger by placing the cheesy patty on top of the base bun. Top with french baked potatoes and then the brat. Top with coleslaw mix and then the top bun.
Ingredients: 6 1/2 oz. uncured smoked turkey sausage, sliced 1 pkg. (3 oz.) ramen noodle soup mix, any flavor 1/2 lb. snow peas, trimmed 2 cloves garlic, minced 4 green onions, sliced, divided 1/4 c. Asian toasted sesame dressing Directions: Cook sausage in a large nonstick skillet on medium-high heat 5 minutes or until lightly browned, stirring occasionally. Meanwhile, discard seasoning packet from ramen noodle packet. Add noodles to saucepan of boiling water; cook 2 minutes. Drain. Add snow peas, garlic and half the onions to cooked sausage; stir-fry 2-3 minutes, or until peas are crisp-tender. Add dressing and noodles; stir-fry 2 minutes or until heated through. Top with remaining onions.
Ingredients: 1-2 oz. spiced rum 3 oz. cranberry or pomegranate juice 3 oz. pineapple juice Splash grenadine syrup Directions: Pour the rum, cranberry juice, pineapple juice and grenadine in an ice-filled cocktail shaker. Shake well. Strain into a highball glass filled with ice cubes.
