VEGAN MEATBALLS WITH SPAGHETTI

The vegan meatballs are also great just by themselves with a green salad and some dips such as guacamole or hummus. Or you could also use them to make wraps or a vegan meatball sandwich.

INGREDIENTS

For the vegan meatballs:

• 1 15 oz can kidney beans
• 1/2 tablespoon olive oil
• 1 large clove of garlic, minced
• 1/2 onion, chopped
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon tomato paste
• 1 teaspoon soy sauce
• 1/2 cup rolled oats I used spelt oats
• 1/3 heaped cup sunflower seeds
• salt
• black pepper

For the chunky marinara sauce:

• 1/2 tablespoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, minced
• 1 carrot, cut into small pieces
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1 can diced tomatoes (14,5 oz)
• 1 teaspoon oregano
• fresh basil leaves, cut into small pieces
• salt
• black pepper

• For the spaghetti:
• 9 oz whole wheat spaghetti
• For the cashew Parmesan:
• 1/2 cup unsalted cashews
• 2 tablespoons nutritional yeast
• 1/4 teaspoon garlic powder
• salt

INSTRUCTIONS

1. Cook the spaghetti according to the instructions on the package.
2. Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork. In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute. Add the sautéd onion and garlic to the mashed beans together with the spices, tomato paste, soy sauce, and oats. Put the sunflower seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine well. Season with salt and pepper. Form about 12-14 balls.
3. Make the marinara sauce: In a medium pan, heat the olive oil over medium heat. Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes. Stir in the tomato paste and cook for 2 minutes. Then deglaze with red wine and allow to evaporate. Add diced tomatoes and simmer for about 10 minutes. Season with oregano, salt, and pepper. Before serving add some fresh basil leaves.
4. In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden.
5. Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.
6. Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.

21 Day Fix Lemon Garlic Chicken Sheet Pan Dinner

Really, this is so simple…you just toss all the ingredients onto a sheet pan and toss them in the oven! I love meals like this because I love the taste of roasted veggies and baked chicken (I also *love* my crock pot, but there's just something about the flavor of an oven-baked meal).

Ingredients

• Juice of 1 lemon
• 3 TBS Olive Oil
• 1 tsp oregano
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 2 garlic cloves, pressed
• 1/4 tsp salt
• 1/8 tsp pepper
• Fresh parsley for garnish
• 1 red pepper, chopped into 1 inch pieces
• 1 yellow pepper chopped into 1 inch pieces
• 1 orange pepper chopped into 1 inch pieces
• 1 red onion, chopped into 1 inch pieces
• 1 pint grape tomatoes, halved
• 4 chicken breasts

Instructions

1. Preheat the oven to 400
2. Combine lemon juice, oil, oregano, rosemary, thyme, garlic, salt and pepper in a small bowl and mix well.
3. Place the chopped vegetables on a sheet pan and toss with half of the lemon sauce.
4. Place the chicken breasts on the sheet pan and brush the remaining sauce on both sides.
5. Bake for 20 minutes.
6. By Chellie Schmitz

Source:carrieelle.com

Healthy Chocolate Pumpkin Muffins

Healthy Chocolate Pumpkin Muffins are made with whole grains, no oil, extra protein, lots of pumpkin and are absolutely irresistible!

Ingredients

• 1½ cup whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• ⅔ cup sugar I used ½ cup stevia/sugar substitute
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 15 ounce pumpkin puree
• 1 teaspoon vanilla
• 1/3 cup skim milk
• 1 egg beaten
• 5.3 ounce container non-fat Greek yogurt
• ½ cup miniature chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
3. Stir pumpkin, vanilla, milk, egg and yogurt into the dry mix.
4. Fold in mini chocolate chips.
5. Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
6. Bake for 20-25 minutes or until firm.
7. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

Source:dinner-mom.com

Chocolate Orange Shortbread Cookies

Chocolate orange shortbread cookies melt in your mouth with their classic holiday flavor. Tender, buttery, orange flavored shortbread dipped in creamy decadent dark chocolate. Easy to make and perfect for cookie trays or gifting!

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup confectioners' sugar
• orange zest from a medium orange (about 2 tablespoons)
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2¼ cups all-purpose unbleached flour
• 1 10oz pkg Ghiradelli Dark Melting Wafers (or chocolate of your choice)

Instructions

1. In a medium-size bowl, whisk together the flour and salt and set aside for later.
2. In the bowl of your stand mixer, cream together the butter and confectioners' sugar.
3. Add the orange zest and vanilla. Beat until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl when needed.
4. Reduce the mixer speed to and add the flour, mix until just combined.
5. Press the dough into a ball.
6. Turn out onto a lightly floured surface and knead the dough until it is smooth.
7. Roll the dough into a log about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap, chill for at least 2 hours or overnight.
8. Preheat the oven to 325 degrees.
9. Prepare a baking sheet with parchment paper.
10. Slice the dough into ¼ inch slices and place on the prepared baking sheet about 1 inch apart.
11. Bake until firm 15-17 minutes.
12. Cool completely on the baking sheet for 5 minutes, transfer to wire racks to cool completely.
13. Melt dark chocolate according to package instructions. Dip each cookie in dark chocolate, allowing excess to drip off and place on parchment paper to dry and set up.

Source:dontsweattherecipe.com

Strawberry Shortcake Cake Pops

The kiddos beg me to make them cake pops and I was getting kind of sick of the same old recipe. With that being said, I decided to come up with a unique cake pop recipe and they turned out DELICIOUS! These strawberry shortcake cake pops taste just like a creamy, shortcake and are full of flavor. I dip them in white chocolate (which you can melt yourself or get a dipping tray. Enjoy!

INGREDIENTS:

• 10 oz Pound Cake
• 16 oz Fluffy White Frosting
• 1 lb chopped Strawberries
• 12 oz White Chocolate Dipping Tray
• 30 Lollipop Sticks

DIRECTIONS:

1. Crumble pound cake into large bowl. 
2. Add Frosting and mix well
3. Fold in strawberries. 
4. Refrigerate for 30 minutes to firm.  
5. Line a cookie sheet with parchment or wax paper.
6. Form into 3/4 – 1″ balls and place on cookie sheet. 
7. Insert a stick in each.
8. Place in freezer until hard.
9. Melt chocolate by microwaving tray for 45 seconds, stirring and repeating until melted and smooth.
10. Dip each ball in tray and twist around to cover completely, shaking off excess.
11. Return to tray.
12. Refrigerate overnight to allow coating to set and cake to thaw. 

Source:raininghotcoupons.com

rainbow kale power salad with peanut dijon dressing

This colorful and nutrient dense Power Kale Salad is filled with crunchy vegetables, drizzled with a peanut dijon dressing and topped with salty peanuts! The perfect salad to fuel you up!

Ingredients

Salad:

• 1 large bunch kale, finely chopped
• 1 red bell pepper, diced
• 1 1/2 cups julienned carrots
• 1/2 head purple cabbage, sliced
• 2 cups finely chopped broccoli florets
• 1 (14.5 ounce) can chickpeas, drained & rinsed
• 3/4 cup peanuts

Dressing:

• 2 tablespoons peanut butter
• 1 tablespoon olive oil
• 1/2 lime, juiced
• 3 tablespoons water
• 1 tablespoon dijon mustard
• 1/2 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon garlic

Instructions

Salad:

1. Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.

Dressing:

1. In a small blender, prepare the dressing.
2. When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts.

Source:withsaltandwit.com

Chicken Monterey

Last night for dinner, we had one of my husband's favorite 'restaurant copycat' meals.  On the rare occasion that we do eat out, if Chicken Monterey is on the menu, you can bet he will order that…. and Mozzarella Sticks :-)  We like this with Stove Top White Cheddar Mac & Cheese and Soy-Balsamic Glazed Green Beans

Ingredients

• 8 slices bacon, chopped
• 4 chicken breast, pounded to an even thickness
• 1 tsp Lawry's Seasoning Salt
• 1 cup (or more!) of your favorite barbecue sauce (I used Sweet Baby Rays Brown Sugar and
• Hickory Flavor)
• Shredded Cheese (We love colby-jack with this!)
• Green Onions (I forgot these!)

Instructions

1. Preheat oven to 350 degrees. In a large skillet, cook bacon until extra crispy. Remove from pan. Leave about 2 TBSP of the bacon drippings. Sprinkle the chicken with the Lawry's Seasoning Salt. Heat pan with bacon drippings to med/high heat. Brown Chicken breast in bacon drippings for about 4 -5 minutes per side. Remove Chicken from skillet and place in a large baking dish. Top with bbq sauce, cooked bacon and cheese. Cover with aluminum foil and bake for 15 minutes. Remove foil and cook for 10 more minutes. Top with green onions and enjoy!

Source:www.auntbeesrecipes.com

{no bake} Triple Layer Chocolate Cream Pie

No bake triple layer chocolate cream pie is a must make for your Holiday table! Three layers of creamy chocolate pudding inside a chocolate cookie crust. No bake, 4 ingredients, and some fridge time is all you need for the best chocolate cream pie dessert. 

Ingredients

• 1 prepared chocolate cookie crumb crust
• 2 boxes (3.4 oz each) instant chocolate pudding mix
• 2 cups half & half
• 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until thick and combined. About 1-2 minutes.
2. Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
3. To the remaining chocolat epudding in the mixng bowl, add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
4. Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
5. Let refrigerate for 3-4 hours, or overnight, to allow the flavor to come together and the pie to thicken up. Garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
6. Store leftovers in the fridge for up to 4-5 days.

For best results, it's best to use half & half cream. It's half cream + half milk. It will produce a thicker, sturdier pie. Any milk will work but it may not be as thick.

Source:togetherasfamily.com

VEGAN & GLUTEN-FREE KRISPIE KREME DONUT HOLES COPYCAT RECIPE

I would like to present to you the unofficial Vegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe. Love it, because, my lovelies, it's for real and it's that good.

INGREDIENTS

Donut Holes

• 1 cup warm water
• 2 packages (about 4½ teaspoons total) active dry yeast
• 4½ cups gluten-free flour blend (I used Bob's Redmill All Purpose)
• 1 cup aquafaba (yus, bean juice)
• 1¼ cups sugar
• 8 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 1½ teaspoons salt
• 4 cups vegetable oil for frying

Glaze

• 2½ cups powdered sugar
• ¼ cup coconut milk
• ¼ cup heavy corn syrup

INSTRUCTIONS

1. Start the day before you want to have these awesome donuts.
2. Stir the water and yeast together in a medium bowl and set aside for 10 minutes.
3. Whisk in a cup of the flour (ish) until it's smooth.
4. Cover the bowl with plastic wrap and a kitchen towel, then leave in a warm place for 45 minutes to rise or until it gets bubbly (which is hard to see through the towel, but check on it at like the 30 minute mark, then again every 5-ish minutes or so).
5. Combine the coconut oil and sugar in your stand mixer until thoroughly combined.
6. Place the aquafaba in the coconut oil and sugar mixture and mix well.
7. Add in the vanilla and salt. Mix well, too. Heh.
8. Now, you're going to want to swap your whisk for the paddle on your stand mixer.
9. Add the yeast mixture to the sugar mixture along with the rest of the flour, while your stand mixer is running. Allow to run until the flour is fully mixed in and the dough pulls away from the sides of the bowl.
10. Place the dough in a large greased bowl covering with plastic wrap and a towel again.
11. Let it rise in a warm place for approximately 1 hour (you can do 2, but there's not going to be much difference, honestly).
12. Remove the dough from the bowl and place in a zippered baggie, forcing all the air out before closing.
13. Refrigerate overnight.
14. Break off pieces of the dough, rolling them into ½-inch thick balls.
15. Cover with a damp paper towel and allow the donut holes to rest for 30-45 mins.
16. Heat the frying oil to a point where a tiny bit of dough placed in the center of the pan causes it to bubble and fry nicely..
17. Carefully fry the doughnut holes on each side for 90 seconds.
18. Place in a bowl over a paper towel to drain until all of the donut holes are cooked.
19. Make the glaze by putting all the ingredients together in a small bowl and whisking together until the mixture is smooth.
20. Dip each donut hole in the glaze and place on a wire rack to allow the glaze to harden.
21. Be careful as you stuff them in your face, because you might stuff too many and then you have to do a trip to the hospital...it's just a thing.
22. Get the recipe that inspired it all at: DinnerThenDessert!

Source:nerdymamma.com

COPYCAT OLIVE GARDEN CHICKEN SCAMPI

Copycat Olive Garden Chicken Scampi is my homemade copycat recipe of Olive Garden's popular Chicken Scampi dish with sautéed chicken breast, onions, and bell peppers served over pasta with a creamy garlic white sauce.

Ingredients

• 1 pound chicken tenders or chicken breast halves pounded thin
• 1 cup all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• 2 tablespoon olive oil, divided
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 medium sized sweet onion, thinly sliced
• 3 tablespoon butter, divided
• 3 cloves garlic, minced
• 1 pound angel hair, or linguine or spaghetti pasta cooked according to package directions
• 3/4 cup white wine
• 3/4 cup half and half
• 1 teaspoon Italian seasonings
• 1/4 cup shredded parmesan cheese
• Chopped basil to garnish

Instructions

1. Place flour into a shallow dish. Stir in salt and pepper. 
2. Pour milk into another shallow dish. 
3. Dredge chicken in the flour, then in milk, and then again in the flour. Set chicken aside. 
4. While the chicken is resting, chop onions and the red and green bell peppers.
5. In a large skillet over medium heat, add 1 tablespoon each of butter and olive oil. 
6. Add the red and green peppers, and onions and cook until the onions are clear and the peppers are softened and starting to brown. Remove from skillet.
7. In the same skillet add a tablespoon each of butter and oil. When hot, add the floured chicken. Cook for about 5 to 7 minutes, then turn the chicken and cook for roughly another 5 to 7 minutes. Remove chicken from pan. 
8. Add a tablespoon of butter, then add garlic and stir for about 1 minute. 
9. Stir in white wine and italian seasoning, scraping the bottom of the pan while you stir. Remove from heat. 
10. Add heavy cream and mix well. 
11. Stir in parmesan cheese into the sauce.
12. Return the cooked onion and peppers to the pan and stir. 
13. Add cooked, drained pasta to the skillet. 
14. Add the pasta and vegetables on each serving plate. 
15. Top each plate with cooked chicken. 
16. Garnish with chopped basil and shredded parmesan cheese.

Source:flavormosaic.com

CHICKEN PARMESAN

We served our Chicken Parmesan over cooked spaghetti and with some extra tomato sauce and extra grated Parmesan cheese. But you can serve it over any pasta you prefer – or make a Chicken Parmesan sub or sandwich with these Chicken Parmesan cutlets instead. Served either way – this Chicken Parmesan is one delicious meal!

INGREDIENTS

• 1½ pounds boneless skinless chicken breasts (either four small or two large breasts)
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 whole eggs
• ¼ cup light cream or half & half
• 1 cup seasoned Italian bread crumbs
• 2 quarts your favorite tomato sauce, see our recipe here
• 2 cups freshly grated Parmesan cheese, plus more for serving
• ½ pound sliced mozzarella cheese (8 slices)
• 1 pound dry spaghetti or other favorite pasta
• Vegetable oil, for frying

INSTRUCTIONS

1. If using four small breasts halves, lay each between two pieces of plastic wrap and pound to about ¼ inch thick. If using two breast halves, butterfly each to open the breast up, cut in half to yield two portions per breast half, or four pieces, then pound out to about ¼ inch thick.
2. To butterfly a chick breast, with a very sharp knife and the chicken breast flat on your board (the side that had the skin facing down), turn the knife blade on its side and cut into the thickest part but don't go all the way to the end. Basically, you are cutting a flap which you will then fold open. Repeat for the other side of that same breast half so when you are finished, both flaps open up like butterfly wings. Once it is in that shape, then you can gauge where to cut to divide into two portions. Repeat for both breast halves then pound to ¼ inch thick.
3. Preheat oven to 375 degrees F.
4. Place a pot of water on to boil for the spaghetti.
5. In a pie plate, mix flour, salt and pepper.
6. In a medium bowl beat eggs with cream.
7. In a third pie plate place bread crumbs.
8. Pick each piece up one at a time with a fork and dip in flour, then shake, dip in egg and then in bread crumbs, making sure they are fully coated. Lay each breaded piece on a platter or on your board.
9. Have the tomato sauce heated and standing by.
10. In a cast iron skillet, heat about an inch of oil to 350 degrees F.
11. Once hot, lay in two breaded pieces and fry on both sides, about 2-3 minutes total or just until browned. Remove with tongs to paper towels to drain and sprinkle on a little salt. Lay these in a casserole or roasting pan (ours was 11×14-inches).
12. Once oil has recovered back to 350 degrees F, cook the second two pieces and again drain, salt and place in the baking pan.
13. Sprinkle ½ cup of Parmesan cheese over each piece, then one cup of sauce per piece over the Parmesan, then finally top each with two slices of mozzarella cheese per piece. (Don't sauce the bottom of the pan first to keep the pieces crispy).
14. Place uncovered in the preheated oven and bake for 15 minutes.
15. While chicken is cooking, cook the spaghetti according to the box directions.
16. After 15 minutes, move the pan of chicken to the broiler and broil just long enough to brown the tops. (Ours took less than a minute to brown.)
17. Serve the chicken with spaghetti, sauce and a little extra Parmesan cheese.

Source:afamilyfeast.com

Bacardi Rum Cake: The Only Cake That Gets Better With Age

You don't have to be a Bacardi Rum drinker to enjoy this tasty cake. This tried-and-true recipe makes the moistest cake you'll ever eat. In fact, it's the one cake that gets better with age. Although, most of the time it doesn't last very long in your refrigerator due to the temptation to have more than one bite. It's also the perfect cake to send as a gift through the mail because the rum acts as the perfect preservative. It freezes beautifully also. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion.

A Proven Favorite

What You'll Need

---Cake Ingredients---

• 1 cup chopped,
• toasted pecans or walnuts
• 1 18-1/2 ounce yellow
• cake mix
• one 3.4 ounce package (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk*
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum

---Glaze Ingredients---

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

How to Make It

1. Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on the bottom of a pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert onto serving plate. Prick top with a fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.​
2. Glaze: Melt butter in a saucepan.
3. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin:

* I use milk for added nutritional value. Water may be used instead.

Source:www.thespruce.com

NEW ENGLAND APPLE CIDER CAKE

My mother definitely had a sweet tooth, as is evident by the heavy proportion of handwritten recipes for sweet dessert recipes – like this New England Apple Cider Cake – compared to the fewer number of savory recipes in her recipe box!

Right now, your local Walmart store has a wide selection of in-season produce (including apples!) and it's all backed by their 100% satisfaction guarantee! Walmart works with local growers to ensure that all of their produce is picked at the peak of freshness, but if – for any reason – you aren't happy with the Walmart produce you've purchased, simply return your produce back to the store with your receipt for a full refund.

INGREDIENTS

For the Cake

• 1 cup apple cider
• 2 cups Granny Smith apples (3 large or 4 small apples)
• 1 whole lemon
• ¼ cup softened butter (4 tablespoons or half a stick)
• 1 cup granulated sugar
• 2 eggs
• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup heavy cream

Enough vegetable shortening to grease a 9×9-inch baking pan

• 1 teaspoon cinnamon
• 3 tablespoons granulated sugar
• For the Glaze
• 1 cup apple cider
• 1 cup confectioners' sugar
• 1-2 tablespoons heavy cream or milk
• Vanilla Ice Cream, optional for serving

INSTRUCTIONS

1. Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
2. Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
3. Preheat oven to 350 degrees
4. In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
5. With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
6. In a medium bowl, sift flour, baking powder, baking soda and salt.
7. Measure out cream and add cooled reduced cider to cream.
8. With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
9. Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
10. Arrange the apples, outer edges up into the top of the batter.
11. In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
12. While the cake is baking, make the glaze.
13. Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn't evaporate too far.
14. Place the confectioners' sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
15. When the cake comes out of the oven, cool to room temperature and cut into nine squares.
16. Drizzle the glaze over each portion letting it run down the sides and serve.
17. Serve with vanilla ice cream if desired.

Source:new england apple cider cake>>afamilyfeast.com

SIMPLY MADE CREPES THREE WAYS

These little cakes can be delicate to work with, but when done correctly they have an amazing, chewy texture. Also, feel free to add some seasonings to the mixture, but don't go crazy. Remember, cooking involves a certain level of chemistry. Meaning, the ingredients react to each other in a specific manner to create the perfect dish.

Ingredients

Crepe Batter

• 3/4 Cup All-Purpose Flour
• 1 1/4 Cup Whole Milk (add a little at a time)

Nutella Topping

• 1/4 Cup Nutella

Banana-Strawberry Compote

• 1/4 Cup Strawberries (diced)
• 1/4 Cup Bananas (diced)
• 1 Tablespoon Fresh Lemon Juice
• 1 1/2 Teaspoons Sugar

Brown Butter and Sugar Topping

• 1 Tablespoon Sugar
• 2 Tablespoons Unsalted Butter
• 1/8 Teaspoon Ground Cinnamon

Instructions

Preparing the Crepes

1. First, preheat a flat-iron griddle or large saute pan over medium heat. While it heats, make the batter.
2. Next, in a large mixing bowl, combine the flour and milk a little at a time. Whisk the ingredients together until the batter is thin and smooth. If needed, add a little more flour or milk to reach an extremely thin pancake batter.
3. Last, pour about a 1/4 cup of the mixture on to the hot griddle. If possible gently lift the pan and roll it around, so the crepe spreads out. Let it cook for one to two minutes on the first side, then flip it and let it cook an additional minute. Remove the crepe from the heat and fold it into a triangle.

Nutella Topping

1. In a microwave-safe bowl, add the Nutella. Microwave it on high-heat for 20-second intervals until it's smooth and creamy. Stir the sauce in between intervals. Drizzle it over the finished crepes.

Banana Strawberry Compote

1. First, dice your bananas and strawberries into bite-sized chunks.
2. Next, in small mixing bowl, toss the fruit with the lemon juice and sugar,
3. Last, let the compote set for a minute or two, then spoon it over the finished cakes.
4. Brown Butter and Sugar Topping
5. First, in a small saucepan, over medium-low heat, melt the butter. 
6. Then, add the sugar and cinnamon and increase the heat to medium.
7. Last, stir the mixture as it cooks for three to five minutes. The butter should brown, and the sugar should crystalize creating a crunchy garnish. Sprinkle the topping over the finished crepes.

Source:lifeslittlesweets.com

Jalapeno Popper Chicken Casserole

Chicken casserole with jalapeño is a smooth and creamy recipe with unparalleled flavor. If you are on the Keto diet, you should try this low carb version of casserole. The roasted chicken thighs, bacon and jalapeno make an unbeatable combination. It looks and tastes delicious and will make a great family dinner.

INGREDIENTS

• 1.5 lbs boneless chicken thighs (can replace with chicken breast)
• 5 slices bacon
• 3 oz cheddar cheese shredded
• 3 oz mozzarella cheese shredded
• 10 oz cream cheese
• 4 tbsp Mayonnaise
• 1 clove garlic minced
• 3 jalapenos fresh, medium size
• 3 tbsp Frank's Red Hot (or any low carb hot sauce)
• salt and pepper to taste
• coriander leaves for decoration, optional

INSTRUCTIONS

1. Preheat oven at 350 F
2. If you buy chicken thighs with bones, the first step is to debone it. If you buy boneless chicken thighs, you can start seasoning it with minced garlic, salt and pepper then put the chicken on a baking sheet and bake at 350 F for 40 minutes or until brown. (You can throw in some buffalo chicken wings too. It's optional)
3. Heat nonstick skillet over medium-high heat, add olive oil then add bacon and chopped jalapenos.
4. When the bacon is golden, add cream cheese, mayo and hot sauce to the pan. Mix well and remove from heat.
5. Remove the baked chicken from the oven. Let it cool down then remove the skin to serve separately (if you want to). Cut the chicken meat into pieces.
6. Add chicken into a baking dish and cover with the cream cheese mixture then put the mozzarella and cheddar cheese in pieces on the top.
7. Baking for another 10 minutes at 350 F
8. Sprinkle coriander on top and serve warm with lettuce salad.

Source:ketovale.com

THIN MINT OREO CUPS – 2 WAYS!

Oreo crumbs mixed with crushed peppermint surrounded by mint chocolate baking chips resulting in a burst of pepperminty-chocolate flavor. These thin mint oreo cups require no baking and only three ingredients!

The first is just like I described. Chocolate + Oreo/Peppermint ball + more chocolate. Done. The next is using white chocolate instead of the Andes Mint Chocolate. You prepare it pretty much the same except you melt 1/2 cup of white chocolate chips with 1 tsp. vegetable oil and then put white chocolate-oreo/peppermint ball-white chocolate. Done.

Ingredients

• 16-18 regular oreos
• 4 ounces cream cheese softened
• 1 bag Andes Creme De Menthe Baking Chips
• Optional: sprinkles, 3 regular sized candy canes

For a white chocolate cup variation:

• 1/2 cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions

1. Line a mini muffin tin with mini muffin cups. Set aside.
2. No need to separate the oreos - you'll use the cookie and the creme.
3. In a blender or food processor, process the oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
4. In the blender or food processor, unwrap and process the candy canes until you get a fine sugar consistency. Add in with the oreo crumbs and mix. The candy cane addition is totally optional and for a super pepperminty flavor 🙂
5. Add in the softened cream cheese and mix until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there! (I recommend using hand mixers.)
6. Pinch off little balls of the dough and roll into small circles. You should have about 22 circles total. Flatten the circles to be the width of the mini muffin cup.
7. In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.
8. Pour enough chocolate to barely coat the bottom of the muffin cup. Press the oreo-peppermint dough into the chocolate.
9. Pour more chocolate to cover the oreo-peppermint dough completely. If desired add some Christmas sprinkles.
10. Let harden before eating.
11. White Chocolate Thin Mint Cups
12. If you want to do white chocolate ones, use the same instructions except melt 1/2 cup of white chocolate chips with 1 tsp vegetable oil at a time. 1/2 cup of white chocolate will make about 6 candy cups, so you will want to adjust accordingly if you want to use all of the oreo dough for white chocolate cups.

Source:www.chelseasmessyapron.com

Mousseline Cream, Fancier Than Pastry Cream

Today I'm using pure vanilla extract and I will explain in the note below how to use a real vanilla bean for mousseline cream. First, warm milk in the pan. Cream egg yolks and sugar. Then sift in flour and whisk to combine. Finally mix in vanilla and a pinch of salt.

Need some delicious filling for your cream puffs, donuts, cake, etc?  Here goes French "mousseline cream." Enjoy!

Ingredients

• 2 cups milk (480ml)
• 4 egg yolks
• ⅓ cup + 1 tablespoon granulated sugar (80g)
• ¼ cup all-purpose flour (30g)
• ¼ cup cornstarch (30g)
• 2 teaspoons pure vanilla extract
• A pinch of salt
• ⅓ cup unsalted butter (75g)
• ⅓ cup unsalted butter, softened (75g)

Instructions

1. In a thick bottom sauce pan warm 2 cups of milk over low heat.
2. In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
3. Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
4. Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
5. Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
6. Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.

Source:eugeniekitchen.com

PUMPKIN PRALINE BREAD PUDDING

Pumpkin Praline Bread Pudding is a new addition to the holiday table for us. Traditionally our Thanksgiving dinner each year includes the traditional dishes, such as turkey, green bean casserole, roast Brussels sprouts, and sweet potato casserole, as well as the same desserts: apple, pecan, and pumpkin pies.  For the most part, everyone likes them and expects them each year.

Let me know if you tweaked it to make it your own. I love how people customize recipes for their own tastes. I look forward to hearing from you.

Ingredients

Pumpkin Bread Pudding

• 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 15-ounce can Pumpkin Puree
• 1-1/2 cups Granulated Sugar
• 3 tablespoon Melted Butter
• 4 Eggs
• 2 teaspoons Vanilla
• 1 tablespoon Pumpkin Pie Spice *

Praline Sauce

• 1 cup Unsalted Butter
• 1 cup Heavy Cream
• 1 cup Brown Sugar
• 1/2 cup Chopped Toasted Pecans

Pumpkin Pie Spice

• 2 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1/2 tsp Ground Allspice

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 baking dish with cooking spray and place torn pieces of bread in the dish.
3. In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
4. Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
5. Bake in a preheated oven at 350 for about 1 hour.
6. While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
7. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
8. Pour over bread pudding to serve.

Canadian Cheese Stuffed Crescent Rolls

 

This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Dairy Farmers of Canada. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!

These Canadian cheese stuffed crescent rolls are best served hot/warm because melted cheese is always best in my opinion! Whether for a pre-Christmas dinner snack or New Year's party app, you will surely impress your guests with your #CanadianCheese!

Ingredients

• 1 wedge Baluchon cheese , cut in half lengthwise so portion isn't so thick (save other half for another use.)
• 1 wedge Boerenkaas cheese (trimmed so even in thickness.)
• 2 packages original crescent rolls (mine are the 8-count size.)
• Cucumbers, crackers, and other munchies for serving alongside cheese 🙂

Instructions

1. Preheat oven to 375F.
2. Open both containers of crescent rolls. Divide in half evenly so you have four sheets.
3. Place two sheets of dough spaced apart on a baking sheet. Add cheese on top of dough. Cover cheese with remaining dough pieces, making sure to seal the edges the best you can.
4. Pop into oven and bake for 20-25 minutes, or until golden brown and no raw dough appears.
5. Serve immediately with cucumbers and crackers!

Source:thecookiewriter.com

SLOW COOKER ANDES MINT HOT CHOCOLATE

This year our family has added a new tradition of sorts to our Christmas holiday season.  Inspired by Laura at Pitter Patter Art, we've decided to create our own Kindness Advent, serving someone each and every day of December leading up to Christmas.  Yesterday's service was taking hot chocolate and a cookie to a Salvation Army Bell Ringer.  When you hear your children shrieking with delight because they saw the bell ringer they just met taking a sip of the hot chocolate they had given him and noting that they felt all warm inside from this act of service, well, it pretty much makes your day.  We had picked up a peppermint hot chocolate for our unsuspecting bell ringer and it was definitely the inspiration behind this Slow Cooker Andes Mint Hot Chocolate.

Who would believe you could make hot chocolate for 15 people in just five minutes? This Slow Cooker Andes Mint Hot Chocolate is here to make a believer out of any naysayer. Whole milk, heavy cream, cocoa, sugar and Andes Mints are whisked together into a velvety chocolate treat that will knock any coffeehouse's version down flat.

INGREDIENTS

• 12 cups whole milk
• 3 cups heavy cream
• 1 cup sugar
• 1/2 cup Rodelle Gourmet Baking Cocoa
• 2 cups Andes Crème De Menthe Baking Chips
• whipped cream and additional baking chips to garnish

INSTRUCTIONS

1. In a six quart slow cooker, whisk together milk, heavy cream, sugar, baking cocoa and almond extract.
2. Stir in Andes Crème De Menthe Baking Chips.
3. Heat on LOW for 6 hours, whisking hot chocolate every hour to ensure baking chips are melting into the hot chocolate instead of burning on the bottom of the slow cooker.
4. Fill mug with hot chocolate and garnish with whipped topping, baking chips and additional baking cocoa, if desired.

Source:melaniemakes.com