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Ingredients 1 lb chicken breast, boneless and skinless (about 3) 1/2 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 tbsp paprika 2 tbsp olive oil 1 cup asparagus, chopped 1 large onion, chopped 4 cloves garlic, minced 2 cups orzo, uncooked 2 cups half and half 3 cups chicken broth, low sodium, or water 1 1/2 cups Parmesan cheese, grated 2 tbsp parsley, chopped, for garnish Instructions Season the chicken breasts with salt, pepper and paprika on both sides. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside. In the same skillet add the onion and garlic and saute for about 3 mi

Ingredients 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa) 1 cup water 2 tablespoons tomato paste ½ teaspoon coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat) 6 tablespoons vegetable oil 12 white or yellow 6” corn tortillas 8 ounces pepper jack cheese, shredded 4 cups shredded iceberg lettuce 8 ounces Monterey jack cheese, shredded Toppings Sliced black olives Sliced pickled jalapenos Thinly sliced red onion Avocado wedges Sour cream Lime juice Fresh cilantro Instructions Preheat the oven to 450 degrees F. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine. Add the coriander, chili powder and cumin and stir again. Shred the cooked chicken pieces into the salsa mixture and heat to hot then

Ingredients 5-6 skinless boneless chicken breasts - about 3 pounds 3 tablespoons cornstarch divided 1/2 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons canola oil 2 cloves garlic minced 1 cup water 1/2 cup apple juice 1/4 cup bourbon 1/2 cup chicken broth 2/3 cup lite soy sauce lower sodium 1/3 cup ketchup 2 tablespoons apple cider vinegar 1 cup packed light brown sugar 1/2 teaspoon onion powder 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles. Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces and cook and additional three minutes. Remove the chicken from the pan. Use the

Ingredients 2/3 cup brown sugar packed 3 tablespoons garlic minced 3/4 teaspoon Kosher salt 1/2 teaspoon black pepper 6 chicken breasts boneless and skinless (4-5 ounces each) 12 slices bacon Instructions Note: click on times in the instructions to start a kitchen timer while cooking. In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined. Coat the chicken in the brown sugar mixture. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking). Place into your baking pan (with at least 2 inch high sides). Top with the remaining brown sugar mixture. Cook at 375 degrees for 25-30 minutes or until cooked through and browned. Careful to not let the brown sugar burn and blacken. Base Recipe adapted from this SITE

INGREDIENTS 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce INSTRUCTIONS Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the ric

INGREDIENTS 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts) 2 cloves garlic a pinch of salt and pepper 2 oz fresh baby spinach 14 oz can artichoke hearts drained and chopped 8.5 oz jar sun dried tomatoes drained with 1 tbsp oil reserved, and chopped 1 cup mozzarella cheese grated INSTRUCTIONS Preheat the oven to 375˚F. Lay the chicken flat in the bottom of a large casserole dish.  Season with salt and pepper then press garlic and spread it evenly over the chicken breast.  Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese. Bake for 45-50 minutes total.  Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature). Serve with your choice of sides and ENJOY! RECIPE NOTES: You can cut the chicken in half, chunks, or use chic

Ingredients 2  pounds boneless skinless chicken breasts 1 packet (1 ounce) of your favorite taco seasoning or use homemade 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies) 4 ounce can mild diced green chiles 1/2  cup chicken broth 3/4 cup salsa con queso  – use your favorite brand or use homemade  taco shells, hard or soft favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso Directions Lightly spray slow-cooker with non-stick cooking spray.  Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.  Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.  When ready, drain excess liquids leaving just a sm

  RECIPE 1 medium onion, chopped 2 large carrots, peeled and grated 4 stalks celery, chopped 6 cloves garlic, peeled and chopped 2-3 T olive oil 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container  7 C water 8 chicken bullion cubes 1 (16 ounce) package Potato Gnocchi  4 C half and half 1 1/2 C spinach, chopped 1 t thyme 1/8 t nutmeg 1 T sugar 1/4 C cold water 5 T cornstarch salt and pepper  2 T butter 1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.   2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.   3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.   4. Take the lovely rotisserie chicken out of the package and set it on a plate.   5. Pour the broth that is left in the bottom of the chicken package int

Ingredients 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces 1 cup (125g) all-purpose flour 5 cups (140g) corn flakes cereal, crushed lightly ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ teaspoon smoked paprika 2 large eggs ¼ cup (60ml) milk Easy Honey BBQ Sauce 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original) 1/4 cup (80g) honey 1/4 cup (68g) ketchup Instructions Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Th

Ingredients 12 store bought cannoli shells 30 ounces whole milk ricotta cheese 2 containers 1 cup powdered sugar 2 teaspoons lemon zest or 1 teaspoon lemon extract 1 teaspoon vanilla 6 tablespoons heavy cream mini chocolate chips chopped pistachios, etc.. as garnish powdered sugar Instructions Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender. Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached. Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli. Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar. Store refrigerated in an airtight container for up to two days. This article and recipe adapted from this site

INGREDIENTS 2 3/4 cups (358g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup (224g) unsalted butter, room temperature 1 cup + 2 tbsp (233g) granulated sugar 2 tbsp (28g) brown sugar 1 large egg 2 tsp vanilla extract 1/4 cup sugar (additional for rolling) INSTRUCTIONS  Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.  Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.  Add the egg and mix until well combined.  Add the vanilla extract and mix until well combined.  Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive b

Ingredients 1/2 cup peanut butter, or allergy-friendly sub 3/4 tsp baking soda 3 tbsp flour (spelt, white, oat, sorghum, rice all work) 1/3 cup sugar, unrefined if desired 2 tbsp applesauce 1/2 tsp pure vanilla extract 1/8 tsp salt Instructions Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling. This article and recipe adapted from this site

Ingredients 48 Oreos (1 package) 1/2 cup butter melted 32 oz cream cheese softened 4 packages) 3/4 cup sugar 1 tsp vanilla 8 oz cool whip or whipped cream Instructions Crush all Oreos in large Ziploc bag using a rolling pin, or in food processor (reserve 1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13x9-inch pan. Set aside. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies  Refrigerate 4 hours, or until firm. ENJOY! This article and recipe adapted from this site

Ingredients Rolls 1 package 8 count refrigerated crescent rolls 4 oz. cream cheese cold 2 Tbsp. granulated sugar 1/4 tsp. lemon extract zest of 1/2 lemon Glaze 1 c. powdered sugar 1 1/2 Tbsp. lemon juice zest of 1/2 lemon Instructions In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until mixture comes together. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. Place 2 inches apart on a lightly greased or parchment -lined baking sheet. Bake at 375 degrees for 12-14 minutes or until golden brown. Let rolls cool on a wire rack. Once cool, prepare glaze by combining all ingredients until smooth. Drizzle glaze evenly over rolls. This article and recipe adapted from this site

INGREDIENTS 1 cup butter 2 1/4 cup brown sugar packed 2 1/4 cup rolled oats 1 teaspoon vanilla 1 egg 1 teaspoon salt 3 tablespoon flour all purpose INSTRUCTIONS Preheat oven to 375 degrees. In a small saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat. In a mixing bowl or mixer, combine brown sugar, oats, egg and vanilla. Add brown butter. Mix until combined. Stir in salt and flour. Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown. This article and recipe adapted from this site

Ingredients For the Cobbler 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup melted butter or vegetable oil 1 1/2 teaspoons vanilla For the Topping 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water Instructions Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.  In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to pla

INGREDIENTS 1 package [2 per package] Na’an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.) 2 tablespoons mascarpone 6 ounces brie cheese, rind removed ½ cup fresh cranberries 2 springs fresh rosemary, leaves removed and chopped fine¹ INSTRUCTIONS Preheat oven to 425°F.   Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans. On each flatbread: spread 1 tablespoon mascarpone and 3 ounces of brie – you will need to break the brie into smaller pieces.   Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.² This article and recipe adapted from this site

INGREDIENTS 1 cup (250g) Smooth Creamy Peanut Butter 1/3 cup (80ml) Vegan Whipped Cream* 2 cups (240g) Powdered Sugar 10.5oz (300g) Vegan Chocolate 1 tsp Coconut Oil For Decoration (Optional):  Crushed Peanuts INSTRUCTIONS Add the peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in. It will be crumbly. Slowly add the vegan whipped cream until you achieve a thick consistency that you can easily roll into balls. You may not need to add all your whipped cream, it depends on the kind of peanut butter you’re using, so go slow when you add in the whipped cream. When your peanut butter mix is ready, cover a tray with parchment paper and roll the peanut butter mix into balls – aim to get 20 balls – and place the tray into the freezer for a couple of hours until the balls have set solidly. Break up the vegan chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until your choc

Ingredients 4 T Fresh Churned Garlic Butter 8 oz package cream cheese, softened 1 (8 oz) package shredded Cheddar cheese 1 (8 oz) package shredded mozzarella cheese 1 cup beer ½ cup half and half Salt and pepper, to taste Instructions In a large skillet, melt Garlic Butter and cream cheese over medium heat. Add cheddar, mozzarella, beer, half and half, and salt and pepper if needed. Stir constantly, until cheese is melted and dip is smooth and creamy. Serve with soft pretzels or chips. This article and recipe adapted from this site

Ingredients 3 large bananas 1 8-oz can crescent roll dough 1/2 cup Nutella 1/4 cup cinnamon sugar chocolate sauce and ice cream for serving, optional Instructions Preheat oven to 350°F and line a large baking sheet with parchment paper or a nonstick baking mat. Dust a work surface with flour. Unwrap the crescent roll dough into a large rectangle. Use a knife to score widthwise at 1 1/2 inch intervals. Spread Nutella across one third of the dough lengthwise (see video). Peel bananas and chop into 3 pieces each. Add on top of Nutella and roll dough up into one long straight roll. Shape dough into a round ring. Dust with cinnamon sugar and carefully place onto prepared baking sheet. Bake 15 minutes. Remove from oven. Drizzle optional chocolate sauce on top and add ice cream. Serve and enjoy! This article and recipe adapted from this site

Must-Haves: 2 cups Organic All-purpose flour (I used Bob's Red Mill) 3 cups Artisan Bread flour (I used Bob's Red Mill) 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!) 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!) 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred) 1/4 cup WARM water 1/4 cup unsalted butter (That's 4 Tbsps!) 2 large eggs, room temp. 1/2 tsp sea salt 1 tsp ground cinnamon For the Filling: 3 Tbsps unsalted butter, melted 1/2 cup organic brown sugar (I used Sugar in the Raw!) 1 Tbsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Cream Cheese Glaze: 4 oz. organic cream cheese, at room temp (That's 1/2 a pack!) 1 tsp vanilla extract 3 cups organic powdered sugar 2-4 Tbsps organic heavy cream 3 Tbsps unsalted butter, softened Instructions: For the Dough: Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowl

Ingredients: 3/4 cup butter 1 cup granulated sugar 1 egg, plus 1 yolk 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 (3.5-ounce packet instant vanilla pudding mix) 2 cups flour 1/2 cup sprinkles Instructions: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary. Next mix in the pudding mix for 30 seconds. Turn the mixer to low and add in the flour, mixing until just combined. Finally add in the sprinkles and mix until incorporated evenly. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies. Allow the cookies to cool on the baking sheet for 3 minut

INGREDIENTS 18 ounce package fudge brownie mix , I used Duncan Hines 1/4 cup water 1/2 cup vegetable oil 2 large eggs 1/2 cup sweetened condensed milk , divided 1 cup chocolate chips 11 ounces caramel bits , or wrapped caramels INSTRUCTIONS Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.  Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. This article and r

Ingredients 10 Reese's Peanut Butter Cups, regular size 1/4 cup butter, salted 1 cup smooth peanut butter 4 cups mini marshmallows 6 cups Captain Crunch cereal Topping 1 1/2 tbsp butter, salted 1/4 cup smooth peanut butter 1/3 cup mini Reese's Pieces Instructions Chop the peanut butter cups into small pieces. Place butter and peanut butter in a large saucepan over medium-low heat. Stir until completely melted. Add marshmallows to the pan and stir well until completely melted. Remove from heat. Add the cereal to the pan and stir until all of the cereal is coated in marshmallow. Add the pieces of peanut butter cups and continue stirring until they are melted into the mixture. Pour the mixture out into a greased 9 x 13 inch pan and press out evenly. Topping Place the butter in a microwavable bowl and heat on high for 30 seconds. Add the peanut butter to the melted butter and stir until the peanut butter is melted as well. Use a spoon to drizzle half of the melted peanut butt