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Ingredients Cake: 3 cups all-purpose flour 1/4 teaspoon salt 3/4 cup of sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/3 cup melted butter Topping: 1/4 cup butter melted 1/2 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 1 cup powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray. Cake: In a large bowl, mix everything together for the ingredients of the cake. Pour batter into prepared pan. For the topping, mix all of the ingredients well in a small bowl. Drop spoonfuls of topping on the batter and then swirl it with a knife. Bake in preheated oven for 30 to 35 minutes. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.) This article and recipe adapted from this site

INGREDIENTS FOR THE BROWNIES 4 ounces semisweet chocolate, coarsely chopped 4 ounces unsweet chocolate, coarsely chopped 1/2 cup unsalted butter, cut into pieces 3 tablespoons unsweetened cocoa powder 3 large eggs, room temperature 1 3/4 cups packed light brown sugar 1 tablespoon vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour FOR THE CARAMEL LAYER 1 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels 1 tablespoon evaporated milk FOR THE NOUGAT LAYER 2/3 cup granulated sugar 1/3 cup evaporated milk 3 tablespoons unsalted butter 1 cup marshmallow fluff 3 tablespoons crunchy peanut butter, or creamy peanut butter FOR THE CHOCOLATE LAYER 1 cup semisweet chocolate chips 1 tablespoon vegetable oil INSTRUCTIONS MAKE THE BROWNIE LAYER Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray. Add the chocolate and butter to a medium heatproof bowl...

Ingredients 2 lb shredded chicken, cooked 3 T taco seasoning 3/4 cup chili verde salsa (chunky works best) 1 4 oz can of mild green chilis, drained 16 oz cottage cheese 5 oz sliced or shredded Colby jack or Mexican blend cheese Sour cream, optional Green onions, optional Instructions Preheat oven to 375 In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese Mix in the shredded chicken and blend well Spray your baking dish with nonstick cooking spreay Spoon mixture into an 11x7 baking dish Top the casserole with the sliced or shredded cheese Bake for 20 minutes or until the cheese is melted and bubbling. Garnish with green onions, if desired Serve with sour cream and salsa, optional This article and recipe adapted from this site

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...

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.) This article and recipe adapted from this site

INGREDIENTS 4-6 boneless, skinless chicken breasts Salt and pepper 1 tablespoon olive oil 1/2 cup diced onion 1 red bell pepper, diced 2-3 cloves garlic, minced 1 cup chicken stock 1 tablespoon cornstarch 1/4 teaspoon red chili flakes 1/2 teaspoon turmeric 1 (13.6 oz.) can coconut milk 2 tablespoons lime juice 1/2 cup heavy cream 1-2 tablespoons chopped fresh cilantro INSTRUCTIONS Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm. Add the onion, bell pepper and garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften. In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly. Stir in the coconut milk and simmer for another 3-5 minutes. St...

Ingredients 8 oz pkg sliced baby bella mushrooms 2 tbsp butter, melted 3 large boneless, skinless chicken breasts 1/2 cup flour 1/3 cup butter 1/2 cup chicken broth 1/4 cup Marsala wine salt & pepper, to taste 1/2 tbsp corn starch + 1 tbsp water 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 2-3 green onions, thinly sliced US Customary - Metric Instructions Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat. In the same skillet you cooked th...