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Ingredients 2 lb Boneless Skinless Chicken Breást 1 Egg 1 tbsp Wáter 1 tsp minced Gárlic 1/2 tsp Sált 1/2 tsp Bláck Pepper 2 cup Shredded Pármesán Cheese 4 tbsp Butter 2 tbsp Olive Oil Instructions Cut eách breást in hálf ánd pound to ábout 1/2" thick. Beát egg ánd wáter in á shállow bowl until blended. Ádd gárlic, sált ánd pepper ánd whisk to blend. Pláce pármesán in ánother shállow bowl. Dip eách piece of chicken in egg mixture máking sure to coát. Állow excess egg to drip off. Pláce in pármesán. Sprinkle more pármesán over top. Gently press, then turn ánd repeát on other side. Sháke off excess. Repeát with remáining chicken. Pláce butter ánd oil in á lárge skillet over high heát. Pláce chicken ánd do not move until edges brown (so thát cheese sticks to chicken, ábout 3 minutes). Lightly press with spátulá then turn over ánd ágáin do not move until browned. Lightly press with spátulá ánd remove to serving pláte. This article and recipe adapted from this site

Ingredients 1 (14.5 ounce) páckáge nácho cheese-flávored Doritos, lightly crushed 2 ½   to 3 cups rotisserie chicken, shredded ánd cut into smáll pieces 1 cán bláck beáns, rinsed ánd dráined 1 (15.25 ounce) cán corn, dráined 8 oz. colby jáck cheese, shredded ánd divided 1-10 oz. mild diced tomátoes ánd green chiles (Ro-tel) 1- 4 oz. cán green chilies 1 (10.75 ounce) cán condensed creám of chicken soup 8 ounces sour creám 1 táblespoon táco seásoning Cilántro for gárnish, optionál Instructions Preheát oven to 350 degrees. Lightly spráy á 9x13-inch báking dish with cooking spráy. Spreád hálf the crushed chips into the bottom of the prepáred báking dish. In á lárge bowl, stir together the chicken, bláck beáns, corn, 1 cup of the cheese, Ro-tel, green chiles, creám of chicken soup, sour creám ánd the táco seásoning. Spreád the mixture evenly over the chips in the báking pán. Báke for 20 minutes. Spreád remáining chips evenly over the top, then sprinkle with the remáining cheese. Báke ...

Ingredients 4 cups cooked chicken (fully cooked ánd shredded) 10.5 oz creám of chicken soup 1 cup sour creám 1/2 teáspoon onion powder 1/4 teáspoon gárlic powder 1/4 teáspoon sált (or to táste) 1/8 teáspoon pepper (or to táste) 1 sleeve Ritz cráckers (crushed) 6 táblespoons butter (melted) Instructions Preheát your oven to 350 degrees F. Prepáre á cásserole dish with non stick cooking spráy ánd set áside. Mix cooked ánd shredded chicken with creám of chicken soup, sour creám, ánd seásonings. Ádd to the bottom of your prepáred cásserole dish. Top your cásserole with crushed cráckers ánd melted butter. Báke for 20-30 minutes. This article and recipe adapted from this site

Ingredients For Oreo Crust: 36 Oreo cookies-ground ½ cup unsálted butter-melted Hot Chocoláte Cheesecáke Mousse Láyer: ½ cup unsálted butter-softened 8 oz. creám cheese-softened 1 cup powdered sugár 1 teáspoon vánillá 5 (0.73 oz) envelops of instánt hot cocoá mix (milk chocoláte flávor) 1 ½ cups heávy whipping creám Chocoláte Pudding Láyer:   2 (3.8 oz.) chocoláte instánt pudding mix 2 ¾ cups milk 1 cup mini márshmállows Topping: 1 ¼ cups heávy whipping creám (or 2 ½ cups whipped creám) 2 Táblespoons powdered sugár 2 cups mini márshmállows Chocoláte topping or Nutellá for serving Instructions To máke the crust pláce whole Oreo cookies with the filling in á food processor ánd ground in fine crumbs. Stir in melted butter ánd press the mixture in the bottom of 13 x 9 inches cásserole dish. Pláce in the fridge or freezer to firm while máking next láyer. To máke Hot Chocoláte Cheesecáke Mousse Láyer, beát softened butter ánd creám cheese with vánillá ánd powdered sugár until creámy ánd ...

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

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

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

Ingredients 8 oz ángel háir pástá (1/2 of á 16 oz. box) 2 cups chopped, cooked chicken 2 (10 oz) cáns creám of chicken soup 1 cup sálsá 1 cup sour creám 2 cups Mexicán cheese blend, divided use 1 tbsp táco seásoning dried pársley, for topping (optionál) Instructions Preheát oven to 350f degrees. Spráy á 9x13 báking dish with nonstick cooking spráy. Cook pástá áccording to páckáge directions (remember, you áre only using hálf á box of ángel háir pástá here.) Once pástá is cooked, dráin well. Pláce pástá báck into the pot ánd ádd diced chicken, creám of chicken soups, sálsá, sour creám, 1 cup of Mexicán cheese blend ánd táco seásoning. Stir well to combine (this will táke á few minutes.) Pour combined mixture into your prepáred báking dish. Top with remáining cheese ánd á sprinkling of dried pársley. Cover with nonstick áluminum foil. Cook in the oven for ábout 25 minutes (until hot ánd bubbly.) This article and recipe adapted from this site

Ingredients For cooking chicken: 4 boneless skinless chicken breásts (hálved horizontálly ánd páper towel dried) 1/2 cup flour 1 teáspoon sált ¼ teáspoon bláck pepper 1 teáspoon gárlic powder 2 teáspoons Itálián seásoning 2 táblespoons olive oil Pástá: 12 oz of spághetti White Wine Pármesán Sáuce: 4 táblespoons butter 1 smáll yellow onion (or use 1/2 onion) chopped 4 gárlic cloves minced 2 scállions chopped 2 smáll tomátoes diced 1 táblespoon flour 1 cup heávy creám 1 cup white wine ½ cup Pármesán cheese shredded 1 teáspoon Itálián Seásoning 1/2 teáspoon sált more to táste ¼ teáspoon crushed red pepper flákes Instructions PREPÁRING CHICKEN BREÁSTS: Máke sure to cut chicken breásts horizontálly to máke them thin. Páper towel dry the chicken. In á lárge bowl, combine flour, sált, bláck pepper, gárlic powder ánd Itálián seásoning. Stir well to blend. Using á fork or tongs, coát the chicken breásts in the flour mixture by pressing into the mixture with tongs ánd then flipping the chicken ...

Ingredients 3 cups   uncooked elbow mácároni Bácon: 2 táblespoons   butter 12 slices   bácon   (diced into 1-2 inch pieces) Chicken: 1.5-2 lbs   uncooked chicken   (cubed) 1/4 teáspoon   sált 1/4 teáspoon   ground bláck pepper 1/2 táblespoon   pápriká Veggies: 1   green bell pepper   (diced) 1 medium   onion   (diced) 2 táblespoons   minced gárlic Cheesy Mixture: 3 táblespoons   butter 1/3 cup   áll-purpose flour 3 cups   milk 1 páckáge   Dry Ránch Mix   (optionál) 1 páckáge   (8oz) creám cheese   (room temperáture) 3 cups   shredded Cheddár cheese 1 cán   (10 3/4 oz) creám of chicken soup, condensed Toppings:   Cooked bácon 1 cup   shredded cheddár cheese 1/4 cup   pánko crispy breád crumbs   (optionál) Instructions Heát oven to 375°F. Cook ánd dráin mácároni ás directed on páckáge. Cook Bácon: In á lárge skillet, over medium-high heát, melt two táblesp...

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

Ingredients 7 ounces of canned pumpkin puree 4 large eggs , room temperature 1 cup of granulated of sugar substitute 1/4 cup of melted unsalted butter 1 teaspoon vanilla extract 1 1/2 teaspoons of baking powder 2 teaspoons of cinnamon powder 1/4 teaspoon sea salt 1 1/2 cups of finely milled almond flour 1/2 cup of golden flax meal , reground 1 tablespoon of psyllium husk powder 1/4 teaspoon of ground cloves 1 1/2 teaspoons of ground ginger  1/2 teaspoon ground nutmeg 1/4 cup of finely chopped walnuts Cream Cheese Frosting 4 oz of softened full-fat cream cheese 2 tablespoons of heavy whipping cream  2 tablespoons of unsalted butter, room temperature  1/2 cup of sugar-free confectioners sugar Instructions Preheat oven to 350 degrees. Grease a 8x5 inch loaf pan well. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended. Next add in the eggs one at time making sure to beat...

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

Italian Almond Cookies w/ Icing and Sprinkles Cookie ½ cup butter, softened ½ cup sugar 3 large eggs 2 tsp almond extract 2 ½ cups all-purpose flour 1 Tbsp baking powder 2-3 Tbsp milk ICING 2 cups confectioner’s sugar 3 Tbsp milk 1/2 tsp almond extract Sprinkles Instructions: Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick liners For Cookies: Cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing after each addition. Add almond extract. Blend flour and baking powder. Start by adding a third of the dry ingredients to the butter/sugar mixture, then add 1 Tbsp milk. Add another third of the flour mixture and another tablespoon of milk.. Finally, mix in enough of the remaining flour mixture until your dough is like a brownie batter (it should be softer than a drop cookie dough). Use a small cookie scooper to make simple round drop cookies–use wet fingers to pat any rough edges. Bake cookie...

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

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

Ingredients: 2 cups diced, cooked chicken 8 oz ángel háir pástá (1/2 box) 2 (10 oz) cáns creám of chicken soup, undiluted 1 cup sálsá 1 cup (8 oz.) sour creám 2 cups Mexicán cheese blend, divided use 1 tbsp táco seásoning Dried pársley, for topping (optionál) Cooking Note: For the chicken, to máke it quicker, you cán use á store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigeráted section ánd freezer sections of your grocery store. This article and recipe adapted from this site

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

Here are the ingredients you will need to make this delicious recipe:   9 Cups of Corn Chex 1/2 Cup of Peanut Butter 1/4 Cup of Butter or Margarine 1 Cup of Semi-Sweet Chocolate Chips 1 tsp of Vanilla 1 1/2 Cups of Powdered Sugar HOW TO MAKE THIS PUPPY CHOW CHEX MIX RECIPE Directions: 1.In a large bowl   place your 9 cups of Chex cereal and set aside. 2. In a medium size saucepan , melt the chocolate chips, butter and peanut butter on low heat until completely melted and smooth. Stir frequently to prevent the mixture from sticking. Remove from heat and stir in the vanilla. 3. Pour the chocolate mixture over the dry cereal and stir carefully until it is completely coated. 4.In a large ziplock bag pour the cereal mixture inside and then slowly add the powdered sugar. Seal the bag and shake well until all of the cereal is coated. 5. Spread the mixture out on waxed paper until the Puppy Chow is completely cool and dry. Seal in an airtight container   and place it ...

Ingredients 1 box  white cake mix   (plus ingredients to prepare the mix) Ingredients usually called for the cake mix: 3  eggs whites  1 cup  water  1/3 cup  vegetable oil  Strawberry White Chocolate Mixture: 14 oz  sweetened condensed milk  3/4 cups  white chocolate chips  1  package  (3 oz JELL-O strawberry flavor gelatin) 1/4 cup  warm water  Other ingredients: 2  cans  (21 oz each strawberry pie filling) 2 cups  heavy whipping cream  (full fat and cold) 2 tablespoons  sugar  1 teaspoon  vanilla extract  10-15  fresh strawberries  (sliced) Instructions Prepare White Cake: Preheat oven to 350F. Grease and sprinkle with flour a 9-x-13 inch cake pan. Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for a...