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Ingredients Shortbread Base: ½ cup unsalted butter, room temperature ¼ cup sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup all-purpose flour Apple Filling: 3 large apples, peeled and thinly sliced 2 Tablespoons all-purpose flour 2 Tablespoons sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Topping: ½ cup all purpose flour ¾ cup brown sugar ¼ cup butter - melted or room temp to cut in. Instructions Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later. Shortbread Base: Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes. Apple Filling: In a bowl,...

Ingredients Chocolate Cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder sifted 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temperature 1 cup hot water 2 large eggs room temperature 2 tsp vanilla Chocolate Swiss Meringue Buttercream: 5 large egg whites 1 1/2 cups granulated sugar 1 1/2 cups unsalted butter room temperature 8 oz good quality dark chocolate chopped, melted, cooled* Assembly: chocolate curls or sprinkles Instructions Chocolate Cake: Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin. Pour evenly into prepared pans...

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

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

INGREDIENTS 1/2 cup mini chocolate chips  16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik) 1 (15 ounce) jar creamy peanut butter  2 cups Rice Krispies cereal 1 1/2 cups mini marshmallows INSTRUCTIONS Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside. Place chocolate chips in the freezer, until ready to use. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.  Meanwhile: Add rice krispies to a large bowl. Set aside. Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.  Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm. Serve and enjoy!...

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

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

Ingredients For the Apple Spice Cake 2 1/4 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2/3 cup vegetable oil 3/4 cup white sugar 3/4 cup packed brown sugar 3 large eggs room temperature 2 teaspoon vanilla extract 1 cup apple sauce 1 1/2 cups grated apple 1/3 cup sour cream For the Cream Cheese Frosting 1/3 cup unsalted butter softened to room temperature 8 oz cream cheese brick style, full-fat 3 cup powdered sugar 1-2 tablespoons heavy cream as needed chopped walnuts optional Instructions For the Apple Spice Cake Preheat the oven to 350F degrees.  Grease and flour a 9x13 inch cake pan.  In a large bowl whisk together the f...

Ingredients Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup powdered sugar Coconut Cream Filling Ingredients: 3 cups half-and-half 3 cups coconut milk 4 eggs 1 1/2 cups white sugar 2/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cup flaked coconut 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Whipped Cream Topping Ingredients: 2 cups heavy whipping cream 1 tablespoon cold water (for stabilizing) 1 teaspoon gelatin (for stabilizing) 3-4 tablespoons powdered sugar 1 cup coconut, for toasting Instructions Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I us...

Ingredients Crumb Cake: 3 and 1/3 cups flour 2 teaspoons baking powder ¼ teaspoon salt 2/3 cup butter-cold and cut in cubes Grated zest from 1 lemon(optional) 1/3 cup light brown sugar 1/3 cup sugar 2 eggs 1 teaspoon vanilla Blueberry Cheesecake Filling: 8 oz. mascarpone 8 oz. cream cheese-softened ½ cup + 2 Tablespoons caster sugar 2 Tablespoons corn starch 2 eggs 1 teaspoon vanilla 1 and 2/3 cups of blueberries Glaze: ½ cup powdered sugar 2–3  teaspoons milk Instructions Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy. Add eggs and vanilla and mix to combine. The...

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

Ingredients 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin 6 green onions, cut into 2-inch pieces* 4 garlic cloves, peeled and smashed 2 habanero peppers (or scotch bonnet), stem removed** 1 1/2 -inch piece ginger, peeled and sliced 1/3 cup fresh lime juice 1/4 cup soy sauce 1 1/2 Tbsp brown sugar 1 Tbsp fresh thyme leaves 1 tsp freshly ground black pepper 1 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg Instructions Place chicken pieces in a gallon size resealable bag.   Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.   Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.   Remove chicken from marinade. Arrange pieces on ...

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

INGREDIENTS 3 large chicken breasts 1 tbsp lemon zest salt and pepper 9 to 12 asparagus stalks, trimmed 3 slices provolone cheese 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil INSTRUCTIONS Preheat oven to 425 degrees F. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side....

INGREDIENTS 4 tbsp. extra-virgin olive oil, divided Juice of 2 limes 1/4 c. freshly chopped cilantro 2 cloves garlic, minced 1/2 tsp. cumin Pinch crushed red pepper flakes 4 bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper Cooked white rice, for serving DIRECTIONS Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours. When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more. Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes. Serve over rice drizzled with pan drippings. This article and recipe adapted from this site

Ingredients 1 1/2 - 2 pounds   boneless and skinless chicken breast   (cut into 3 inch cubes) 1/4 cup   extra virgin olive oil   (plus extra for cooking) 1/2   cup    buttermilk 1 tablespoon    dried Italian seasoning herbs mix 1/4 cup   parsley chopped 4 cloves   garlic   (minced) 1   lemon   (zested and juiced) 1/2 teaspoon   kosher salt 1/4   teaspoon   ground black pepper Instructions Clean chicken by running it under cold water, pat dry with paper towels. Cut and discard any fat pieces.   Cut chicken into 3 inch cubes and add to a large ziplock bag. In a medium bowl mix the rest of the ingredients: olive oil, buttermilk, Italian seasoning, parsley, garlic, lemon juice, lemon zest, salt and pepper. Whisk until fully combined. Pour the mixture on top of the chicken. Close the ziplock bag, shake to coat the chicken evenly in the marinade and refrigerate for at least one hour or overnight. Prefera...

Ingredients For the chicken: 2 tablespoon olive oil, divided 1 ½ pounds boneless skinless chicken thighs For the adobo seasoning: 1 teaspoon cumin 3/4 teaspoon paprika 1/2 teaspoon chili powder ½ teaspoon red cayenne pepper ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon coriander ½ teaspoon salt Freshly ground black pepper For the sofrito & rice: 3 cloves garlic, minced ¼ cup finely diced green pepper ¼ cup finely diced white onion ¼ cup finely diced cilantro Optional: 1 jalapeno, diced ¼ teaspoon ground coriander ¼ teaspoon cumin ¼ teaspoon ground turmeric ¼ teaspoon garlic powder ¼ teaspoon oregano ¼ teaspoon salt ¼ teaspoon black pepper 1 cup tomato sauce 1 ¼ cups water 1 cup basmati white rice (don’t use brown, it will take too long to cook)** ⅔ cup frozen peas (or rinsed and drained pigeon peas) OPTIONAL: ½ cup pitted green olives Instructions Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne...

INGREDIENTS 6 bone-in skin-on chicken thighs Kosher salt Freshly ground black pepper 1/2 c. whole pecans 4 slices thick-cut hardwood-smoked bacon, cut into 1/2" pieces 1 lb. Brussels sprouts, trimmed and halved 1 small fennel bulb, green tops removed, bulb halved and thinly sliced 1 small onion, sliced into half moons 3 sprigs thyme 3 cloves garlic, chopped 1/2 c. white wine 1 c. low-sodium chicken broth 1 lemon 6 slices sourdough bread, lightly toasted, for serving (optional) DIRECTIONS Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray. In a large cast iron skillet over medium heat, toast pecans, tossing, until fragrant and lightly toasted, about 2 minutes. Turn off heat, remove pecans, set aside to cool, then roughly chop. Return skillet to low heat and add bacon. Cook, stirring occasionally, letting fat render, until bacon pieces crisp up, 5 to 6 minutes. Transfer to a paper-towel lined plate, leaving bacon fat in the pan.   Return s...

INGREDIENTS To Make Alfredo Sauce 2 tablespoons butter 3 cloves minced garlic 4 ounces cream cheese, softened 1 cup skim milk 1 cup fresh grated parmesan cheese Salt & pepper Pinch of nutmeg For Pizza Assembly 1lb pizza dough 1 large (or 2 small) boneless, skinless chicken breast, cooked and shredded (about 1 ½ cups) ¾ cup shredded mozzarella cheese ¼ cup parmesan cheese Chopped fresh basil, if desired INSTRUCTIONS Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°. Melt butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste. Stretch the pizza dough to a 1...

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

Ingredients 4 skinless/boneless chicken breasts pounded to ¾ inch thick Salt/Pepper to taste 2 Tablespoons vegetable oil Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese chopped into bits 3/4 cup Provolone cheese chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 1 cup panko 2 teaspoons garlic powder 5 Tablespoons melted butter Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight. Heat 2 Tablespoons of vegetable oil in a cast iron skil...