Cherry Cheesecakes recipe

Ingredients:

3/4 cup graham cracker crumbs 

2 Tbsp light butter

2/3 cup low fat cream cheese 

8 Tbsp fat-free cream cheese 

3 Tbsp fresh lemon juice 

2  egg white

1 1/2 tsp vanilla extract 

1/2 cup sugar 

3/4 cup light fruit pie filling, cherry 

Instructions:

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 20 minutes. Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon cherry pie filling. 

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Veggie loaded beef enchiladas

Ingredients:

cooking spray

16 oz lean ground beef 

2 tsp. garlic powder

2 tsp. ground cumin

1 Tbs. chili powder

1 lg. yellow onion 

three 6-in. zucchinis 

two 7-oz. cans Ortega mild diced green chilies

one 28-oz. can Las Palmas red

two 7-oz. pkgs. Kraft shredded Fat Free Cheddar Cheese

3/4 C. cilantro

Preparation:

Spray non-stick skillet. Put ground beef in skillet, breaking up with a spoon, and cook over medium-high heat until cooked, about 5 minutes. Stir in spices. Add onion and zucchini and cook another five minutes. Pour in both cans of diced green chilies and 1/3 cup of the enchilada sauce. 

Cook over medium heat for about 5 minutes until mixture thickens or is no longer containing much liquid. Remove from heat. Stir in chopped cilantro. Preheat oven to 325 degrees. Spray an 8.5x11 inch baking dish, and spread 1/3 cup enchilada sauce over the bottom of the dish. On a flat surface, lay out one tortilla and top with a generous spoonful of the meat mixture, topped with 1 ounce of the shredded cheese. Fold sides in and roll enchilada, then place in baking dish. 

When you have completed this for all ten tortillas, pour the remaining sauce over the enchiladas. Bake in oven for 30 minutes. Remove from oven and top with remaining 4 ounces of shredded cheese. Return to oven for 5 more minutes. Remove and let sit for at least 10 minutes before serving.

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Citroen Cheesecake Recipe

Ingredients:

2 "8-ounce" packages cream cheese, cut into pieces

3 "4-ounce" packages fresh goat cheese

2 teaspoons grated 

2 tablespoons lemon juice

1 tbsp of sugar

1 tbsp of rosemary

1 tbsp of chives

4 eggs

1 package of table crackers crushed

1 stick of butter "1/2 cup"

Instructions:

In a mixing bowl combine cream cheese, goat cheese, lemon zest, herbs, and sugar. Once combined slowly add one egg at a time until incorporated. Let sit while you set up your pans for cheese cakes.

Take crushed crackers and add melted butter until crackers feel like wet sand.

Pat mixture in the bottom of 9 spring form pan. Pack crackers down and make sure the whole pan is covered.

Slowly pour mixture into pans and tap gently to allow all air bubbles to escape.

cook in a 320 oven for about 50 minutes if you are using a 9 pan. If you are using smaller pans your time will be less.

Remove and let cool.

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Tuscan Lemon Chicken

Ingredients:
1 (3 1/2 pound) organic chicken
1/3 cup extra-virgin olive oil
2 teaspoon grated lemon
1/3 cup freshly-squeezed lemon juice
3 to 4 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black pepper
2 lemons
Coarse salt




method:
Sprinkle the prepared chicken with salt on all sides. In a oven-proof ceramic or glass dish, large enough to hold the flattened chicken, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper. Add the salted chicken to the marinade and baste, using a basting brush, the chicken with the marinade. Cover the dish with plastic wrap and refrigerate overnight. The next morning, turn the chicken over, cover again, and refrigerate until your are ready to cook.

Remove the marinated chicken from the refrigerator at least 1H30 hours before cooking to let it come to room temperature.
When ready to cook, preheat your oven broiler on high heat. Move your oven grill to the broiling position.
In the dish you marinated the chicken, turn the chicken, breast side down, and place in the oven. Watch closely and when the chicken is just starting to brown, turn the chicken over, using oven gloves and tongs, and let the other side brown slightly. Using the oven gloves, remove the baking dish from the broiler. Turn oven temperature to 375 degrees F. and move the oven grill down to a roasting position.

Place the 4 lemons quarters around the chicken in the roasting pan. Place the chicken back into the over to finish cooking. Check the temperature of the chicken at about 45 minutes to see if the chicken is cooked enough. The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. At this time, baste the chicken with the accumulating juices. Remove chicken to a cutting board, cover with aluminum foil, and allow to rest for 10 minutes.
After resting, cut chicken into quarters, sprinkle with additional salt, and serve with the roasted lemon halves.

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Almond Scented Madeleines

Ingredients:

2 large eggs

1/3 cup (3 oz/90 g) granulated sugar

1/4 t salt

1/2 t vanilla extract

1/4 t almond extract 

1/2 cup ( 2 1/2 oz/75 g) all-purpose flour, sifted

1 t grated orange zest 

1/4 cup )2 oz/60 g) unsalted butter, melted and cooled

Method:

Position a rack in the middle of the oven, and preheat to 375degrees F (190degrees C). Using a pastry brush, heavily brush room-temp. butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour. 

In a large mixing bowl, combine the eggs, granulated sugar and salt. Beat on medium-high speed about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.

Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when touched, 8-12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on a rack to release the madeleines. If any should stick use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners' sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250degreeF (120degree C) oven until warm, then dust with the confectioners' sugar.

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Crescent Sausage Bites

Ingredients:

1 lb. sausage (pork or turkey)

1 (8 oz.) package cream cheese

2 packages crescent rolls

Dash salt & ground black pepper

Directions:

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.

Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.

Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.

Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.

Cut into small squares and serve. 

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Peanut Butter Chocolate No Bake Cookies

Ingredients:

1 cup natural peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil 

2 cups dry oats 

1 C shredded coconut

1/2 C chopped walnuts 

1 1/4 cups dark chocolate chips

1 t vanilla extract

Directions:

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long.

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red lobster shrimp scampi recipe

Ingredients:

-1 Lb. med. shrimp peeled & deveined

 1 Tbsp. olive oil

 2 Tbsp chopped garlic

 1 1/2 c. Chardonnay white wine

 1/2 fresh lemon juice

 1 Tsp. Italian seasoning

 1/2 c softened coconut oil

 1 Tbsp. parsley

 1/2 c. grated Parmesan cheese

directions:

 Using a skillet on med-high heat add olive oil and shrimp. Cook until tender and reduce heat. Remove shrimp and set aside. Add garlic and cook 2-3 min. Don't allow garlic to brown. Add white wine and lemon juice. Cook until wine is reduced by half. Add Italian seasoning. Reduce heat to low and add coconut oil. Add the shrimp back into the skillet. Add parsley, salt and pepper to taste. Add grated Parmesan cheese. Steve & Enjoy

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crockpot chicken and gravy recipe

Ingredients:

2lbs boneless, skinless chicken breasts

14 ½ oz can chicken broth

2 packets of chicken gravy mix

Directions:

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. 

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Chocolate Therapy Cake

Ingredients:

Cake:

224g (2 cups) Coconut Flour

80g (1 cup) Regular Cocoa Powder 

1+1/2 tsp Double-Acting Baking Powder

1 tsp Baking Soda

1/8 tsp Salt

7 Eggs 

6 Egg Whites

1 cup Unsweetened Vanilla Almond Milk 

1/3 cup Brewed Coffee, cooled to room temperature

308g (1+1/4 cups) Unsweetened Applesauce

1 tbs Vanilla Extract

2 tsp Stevia Extract

Frosting:

1+1/2 cups + 1 tbs Unsweetened Vanilla Almond Milk

2 tsp Butter Extract

1 tsp Vanilla Paste 

2 tsp Stevia Extract

210g (10 scoops) Chocolate Brown Rice Protein Powder 

Ganache:

1.5oz Dark Chocolate 

1 tsp Coconut Oil

Instructions:

For the Cake:

Preheat the oven to 350 degrees Fahrenheit, spray three 8 inch cake pans with cooking spray and line with parchment paper circles.

In a small bowl, whisk together the coconut flour, cocoa powder, baking powder, baking soda and salt.

In a large bowl, whisk together the eggs, egg whites, milk, coffee, applesauce and extracts.

Dump the dry ingredients into the wet ingredients and whisk very well.

Pour the batter into the prepared pans and bake for 42 minutes, or until the surface of the cakes spring back when tapped. Let cakes cool in the pans for 20 minutes and then flip them over onto wire cooling racks and let cool completely.

For the Frosting:

In a small bowl, whisk together the almond milk, butter extract, vanilla paste and stevia extract.

Add the protein powder and stir together.

Layer the cakes and frost the cakes.

For the Ganache:

Break the chocolate into pieces and place in a microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until melted.

Stir in the coconut oil.

Drizzle over the cake and let it solidify.

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banana muffins no eggs recipe

Ingredients:

Flour - 3/4 cup 

Banana - 2 big sized 

Oil - 1/4 cup 

Granulated Sugar - 1/4 cup+ 2 tbsp

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Vanilla essence - 1/2 tsp (optional)

Walnut - 2 tbsp finely chopped

Method:

1-Sieve maida, baking soda and baking powder atleast twice, keep aside.

2- Peel the skin of the banana and mash them well (I grinded it to a smooth paste). Add oil, vanilla essence and mix well. Fold in sugar and mix well until sugar completely dissolves.

3- Add sieved maida , baking powder-soda mixture and mix well until a creamy mixture is formed. Add the chopped walnuts, reserve little for topping.

4- Preaheat oven to 190 deg C. Meanwhile spoon the mixture in the muffin tray till 3/4th, , add in the remaining walnuts and bake it for 20-27mins. Check in after 25mins and bake accordingly.

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chocolate cake recipe

Ingredients:

2 cups sugar

3/4 cup Hershey's Cocoa

1-1/2 tsp. baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1-3/4 cups all-purpose flour

1-1/2 tsp. baking powder

1 tsp. salt

1 cup milk

2 tsp. vanilla extract

Preparation:

You need to grease up and flour at least two 9 inch round shaped baking pans.

Combine all the dry ingredients together which are the sugar, cocoa, flour, baking soda and salt in a large container. 

Then combine all the wet ingredients together which are the eggs, milk, vanilla extract and vegetable oil. Beat them together on a mixer at medium speed for at least 2 minutes. Add boiling water into the mix. You will have a thin batter texture. Pour the whole thing into the baking pans that are already prepared in advance.

Place it in the oven for half an hour or more. Insert a toothpick and take it out to see if it is clean. That is how you know it is ready. Wait for 10 minutes and then take it out of the oven. When it is completely cool you can start applying the frosting. and serve.

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southern lane cake recipe

Ingredients:

1 cup unsalted butter, at room temperature

2 cups sugar

3 cups cake & pastry flour

2 tsp baking powder

½ tsp salt

1 cup semi-skimmed milk, at room temperature

1 tsp vanilla extract

8 egg whites, at room temperature

For the filling:

½ cup unsalted butter

1 cup packed light brown sugar

8 large egg yolks

1 tsp vanilla extract

1 cup raisins

1 cup sweetened flaked coconut

1 cup lightly toasted pecan pieces

½ cup diced candied orange peel

For the icing :

2/3 cup water

2 ½ cups sugar

1/3 cup golden corn syrup

2 egg whites

1 tsp vanilla extract

Preheat the oven to 350°F. Grease 3 8-inch round cake pans. Line the bottoms of the pans with parchment paper and dust the sides of the pans with flour, tapping out any excess.

Beat the butter and sugar well (the sugar will not dissolve, but will be granular). Sift the flour, with the baking powder and salt and add this to the butter mixture alternately with the milk, starting and ending with flour and beating well after each addition. Beat in the vanilla.

Whip the egg whites on medium high speed until they hold a stiff peak when the beaters are lifted. Fold the whites into the batter in two additions. Scrape the batter into the prepared pans, spread to level and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their pans then turn them out onto a cooling rack to cool completely.

Prepare the filling when the cakes are cooled, so that you can use it while still warm. Melt the butter in a medium saucepot over medium low heat and whisk in the brown sugar and egg yolks. Increase the heat to medium and continue to cook the mixture, whisking constantly, until it has thickened, about 6 minutes. Remove the pot from the heat and stir in the vanilla, raisins, coconut, pecans and candied orange peel.

Remove the parchment from the first cake layer and place on a plate. Spread half of the filling over the cake, top with a second layer and spread the remaining filling over it, topping with the final cake layer.

For the frosting , bring the water, sugar, corn syrup and salt up to a boil over high heat and ready the egg whites in a bowl. Once the sugar dissolves fully and begins to boil, Whip the egg whites until they are foamy and add about 2 tablespoons of the liquid sugar, whipping the whites on high for 15 seconds.

Continue to boil the sugar until it reaches 240°F on a candy thermometer. While whipping the eggs whites on medium high, carefully pour in the hot sugar (pour it down the side of the bowl to avoid splashing) and then increase the speed to high and continue to Whip until the frosting cools to just above body temperature, about 8 minutes and holds its shape when the beaters are lifted. Whip in the vanilla.

Use the frosting right immediately after preparing as it sets up quickly. Spread it generously over the top and sides of the cake, using your spatula to create swishes and swirls. Let the cake set for an hour, up to 4 hours before serving, and chill after that time.

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aish el saraya recipe

Ingredients:

1 Cup Flour

1/2 Cup Farina

1/2 Teaspoon Salt

1 1/2 Teaspoons Baking powder

1/2 Cup Butter, soft

1/2 Cup Sugar

2 Large Eggs

1/2 Cup Milk

1 Teaspoon Vanilla

Caramel syrup:

1 Cup Sugar

1/2 Cup Water

1 Tablespoon Lemon juice

1 Tablespoon Rose water

Topping:

1 250 ml pack. Thick Cream

1 Tablespoon Rose water

Pistachios

Toasted Almonds

Directions:

Bake 20 - 22 minutes until cake is dry and top is golden. Cool to lukewarm.

Spoon the warm caramel syrup on cake. Leave to cool.

Topping: 

Mix Thick Cream with rose water. Spoon on top of each cake and sprinkle with nuts. Serve.

Caramel syrup: 

In a small casserole heat sugar until melted and brown in color Add water, lemon juice and rose water, simmer 1-2 minutes.

Heat oven 180 C. Bring 6 - 8 mini oven dishes or thin ramekins. Butter generously, set aside.

Sift flour, farina, salt and baking powder. Set aside.

Beat Butter and sugar until light and fluffy. Add one egg and beat until mixed well, add the other egg and beat well.

Add flour mixture, Milk and vanilla; beat for 1 minute until cake batter is smooth.

Divide among the oven dishes.

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Light Blueberry Cheesecake Cold With Whipped Cream

Ingredients:

500 g curd sernikowego

3/4 cup plain yogurt (or Greek)

1 cup mixed berries (blazed through a strainer)

1/2 cup caster sugar for baking (or 3/4 if you prefer sweeter pastries)

5 teaspoons gelatin

1/3 cup hot water

200 g cream 36 percent.

1 tablespoon granulated sugar

1 teaspoon lemon juice

A handful of blueberries or cranberries

Method:

Dissolve gelatin in hot water and set aside. Cottage cheese, yogurt and sugar, mix to combine. Add gradually mixed and sawn berries through a sieve. 

The cup of gelatin (still smooth) add one tablespoon of the cheese and stir vigorously with a spoon. We add one more spoon and mix again. Then, as "seasoned" gradually pour gelatin to the cheese and mix it all of the calls. 

Pour into springform pan and put in the fridge to the concentration (preferably overnight). Before serving Whip the cream to stiff at the end of compaction by adding a tablespoon of powdered sugar, and at the end of a teaspoon of lemon juice. 

Yes whipped cream translate into a piping bag and decorate top of cheesecake. The top sprinkle with blueberries or blueberry

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Home-Styled Chicken Curry

Ingredients:

3 Pieces Chicken Breast , cut into chunks

6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks

8 Hard-Boiled Eggs, peeled

1 Large Yellow Onion, chopped

3 Sprigs Curry Leaves

400 ml Coconut Milk

2 Cups Chicken Stock

Sea Salt to taste

Peanut Oil for cooking

Curry Powder

4 Tbsp Chili Powder

1 ½ tsp Ground Turmeric

4 tsp Aniseed Powder

4 Tbsp Ground Coriander

1 Tbsp Ground Cumin

2 ½ tsp Ground Black Pepper

¼ tsp Ground Cinnamon

Method:

Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. 

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Berry Cream Cheese Turnovers

Ingredients:

4 ounces, weight Cream Cheese, Softened

¼ cups Powdered Sugar

1 cup Frozen Mixed Berries

1 can (16 Oz. Size) Refrigerated Biscuit Dough

FOR THE ICING:

½ cups Powdered Sugar

3 teaspoons Milk

Preparation:

Preheat oven to 350 F.

In a medium bowl, beat cream cheese and powdered sugar until smooth and creamy. Gently fold in mixed berries.

Separate each biscuit in half so you end up with 16 thinner biscuits. Press each biscuit into a large circle onto an ungreased baking sheet until almost double in size.

Spoon two tablespoons of cream cheese mixture onto the center of half of the biscuits. Take the remaining biscuits with no cream cheese and place one on top of each of the cream cheese biscuits, pressing down to seal. Lightly press the edges with a form to shape and seal the edges.

Bake for 15-20 minutes, or until golden brown. Remove from oven.

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Whip Cream Frosting Recipe

Heavy Cream chilled

sugar

flavorings

Preparation:

Pour the chilled cream into the electric mixer and start whisking slowly. At this point, you can start adding the sugar and flavorings like vanilla or mint. As the cream thickens, you can turn up the speed until the cream starts forming soft peaks. 

However, before it reaches the desired stiffness, turn the speed on low to prevent the cream from clumping and separating.

If you are using a mixing bowl, pour the cream and begin whisking. The whisk should be held with the wire pointing downwards. 

Draw the whisk through the cream in sharp, quick motions, alternating between circular motions and straight strokes. Usually, it takes around four minutes to whip one cup of cream. Small bubbles will start appearing on the surface at first and then it will become foamy. As the cream builds volume, it will pass through several degrees of stiffness.

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Apple Praline Bread

Ingredients:

1 cup sour cream

1 cup brown sugar

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups Granny Smith apples, peeled and finely chopped

1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:

¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.

Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

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Chicken Alfredo Cassarole

Ingredients:

• 8 oz. package whole grain penne pasta, cooked, al dente (Barilla Plus or Dreamfields)

• 3 boneless, skinless chicken breasts, cooked and cut into pieces

• 1 tbsp olive oil

• 6 tbsp butter

• 1 tbsp onion, chopped

• 1 1/2 cloves garlic, minced

• 2 tbsp flour

• 1 1/2 cups heavy cream

• 1 1/2 cups low fat milk (or use all half & half)

• 1 and 2/3 cup Kraft Italian Five Cheese Blend w/cream cheese, separated

• salt and pepper to taste (white pepper if you have it)

• Italian seasoning, garnish

Directions:

Cook pasta according to package directions (al dente) then drain. While pasta is cooking, prepare the chicken.

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they’re not too thick. This will help them cook more evenly. Sprinkle the chicken with salt and pepper. Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool.

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 to 2 minutes.

Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color.

Add the heavy cream and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes.

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine.

Spray an 8 x 8 inch square baking pan with non-stick spray. Add the pasta mixture t and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown. Garnish with a sprinkle of Italian seasoning. Recipe yields: 5-6 servings

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pepperoni stromboli recipe

 Ingredients:

1 Pillsbury Classic Pizza Crust (they come in the cans)

2 eggs

1 tablespoon parmesan cheese

1 teaspoon oregano

1 teaspoon parsley

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons vegetable oil

1/2 pound pepperoni

1/2 pound (2 cups) mozzarella cheese

Directions:

Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. Separate your egg yolks from the egg whites. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil. Spread your mixture evenly onto your crust. (I used a spatula to spread) Layer on all of your pepperoni. Top with all of the cheese. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!.

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mini peach cobbler recipe

 Ingredients:

1 cup sugar

1 cup flour

2 tsp baking powder

a dash of salt

3/4 cup milk

1 stick of melted butter

brown sugar

cinnamon

1 can diced peaches

Directions:

-Put 1 tsp of melted butter into each regular size muffin tin.

-Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

-Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

-Then put 1 tbsp diced peaches on top of the batter.

-Sprinkle with brown sugar and then cinnamon.

-Bake the regular size muffin tins for 12 minutes.

-Let them cool almost completely before taking out of pan.

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Sweet & Spicy Bacon Chicken

 Ingredients:

Chicken Breast Strips

Garlic Powder

Chili Powder

Bacon

Brown Sugar

Directions:

Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min

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Cheesecake Popsicles

 Ingredients:

(8) 5-ounce Dixie Cups

popsicle sticks

8 sheets graham crackers, crushed

2 tablespoons butter, melted

2 (small) packages cheesecake instant pudding mix

4 cups milk

sliced strawberries and blueberries

Instructions:

Crush your graham crackers into small pieces, using a food processor, blender, rolling pin--whatever you've got!

Stir in melted butter to combine.

Combine pudding mix and milk, whisking together until smooth.

Add a small layer (a spoonful or so) of pudding mix to the bottom of your cups.

Next, add a layer of your graham cracker "crust" (again, about a spoonful).

On top of your graham cracker crumbs, layer in a few sliced berries. Fill cups up the rest of the way with the remaining pudding mix.

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Blackberry Pie Bars

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 tsp salt

1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

4 large eggs

2 cups sugar

1 cup sour cream

3/4 cup flour

pinch salt

zest of 1/2 lemon

1 tsp almond extract

2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

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