Oh My Goodness Chocolated Dessert

Blueberry Lemon Layer Cake ~ a vibrant layer cake recipe bursting with juicy berries and fresh lemon, frosted with a tangy lemon buttercream frosting. Ideas for decorating this blueberry lemon cake  You might decorate the top with edible flowers purple pansies would be perfect.   You could simply mound fresh blueberries in the center, accented with fine strips of lemon zest.  A shower of powdered sugar helps define the berries and make them pop.   You could also do it like I did but substitute small mint leaves for the thyme. I think it would be really nice to slice some of the berries in half crosswise to show off their beautiful interiors.  If you do this, slice them just before serving. Ingredients 3 cups or 409 grams, cake flour (you can use regular flour) 1 Tbsp baking powder 1/2 tsp salt 1 and 3/4 cup or 368 grams, granulated sugar zest of 1 lemon peeled with a vegetable peeler (no white pith) 1 cup or 226 grams, unsalted butter, at room temperature 3 jumbo

A new favorite Zucchini Recipe! This Garlic Lemon and Parmesan Oven Roasted Zucchini is the perfect summer side dish to any meal. Not to mention they make a great snack, just serve with a dip and you’re all set! Zucchini Recipe Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. Parmesan Zucchini Sticks are big on flavor and low in calories. Perfect during “got more than I need zucchini” season as they take 5 minutes prep. Serve as a side dish or an appetizer. INGREDIENTS: 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves DIRECTIONS: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a

Cheesy Broccoli Rice satisfies my boxed rice cravings perfectly.  It’s homemade and absolutely delicious, plus I know every ingredient it’s made with!  Long grain rice, real cheese and spices with a veggie thrown in for good measure. Cheesy Broccoli Rice Recipe Ingredients 1 tablespoon oil 1 cup long-grain white rice 2 cups chicken broth 2 tablespoons butter 2 cups broccoli or veggie of your choice, steamed and chopped roughly 1 1/3 cups grated cheese use the cheese your family loves...Cheddar, Monterey Jack etc... 1 teaspoon garlic powder salt and pepper to taste milk as needed to thin before serving if nessecary Instructions Place the oil in a medium size sauce pan over medium to low heat. Add the rice to the pan, cook and stir, until the rice starts to turn golden brown. Add the chicken broth to the pan, heat till it starts to boil. Place a lid on the pan. Cook, covered, for 15 - 20 minutes or until most of the chicken broth is absorbed. Remove from the

A big, juicy Prawn Mango Avocado for next Summer Salad!! Tossed with a fresh lime dressing, this is a magical combination of textures and flavours that’s summer in a (giant) bowl. Prawn Mango Avocado Summer Salad with Lime Dressing Recipe Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous. Ingredients SALAD: 2.5 cups cooked risoni/orzo or similar  300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked) 1 large mango , cut 1.5cm / ½” pieces 1 large ripe avocado , cut 1.5cm / ½” pieces 75 g / 2.5 oz rocket / arugula , roughly chopped  250 g / 8oz cherry tomatoes , halved 1/2 red onion , finely sliced 1/4 cup coriander / cilantro leaves , finely chopped  LIME DRESSING: 4 tbsp (60 ml) extra virgin olive oil 2 tbsp (30 ml) lime juice (fresh), plus more to taste 1 small garlic clov

Garlic Shrimp Rice Bowl is an easy dinner and incredibly delicious. Sauteed shrimp in sweet and salty garlic sauce served over fluffy rice. Ingredients Sauce: 3/4 cup chicken stock (can substitute vegetable broth) 3 tbsp soy sauce 2 tbsp honey 1 tbsp rice vinegar 2 tbsp canola oil 1 tbsp corn starch 4 large garlic cloves Rice Bowl: 1 lb shrimp peeled and deveined 1 large shallot thinly sliced 1 cup scallions chopped into 1-inch pieces 1 cup uncooked rice Instructions Start cooking rice first because it will take the longest. Cook rice according to package instructions.  I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp. Combine ingredients for the sauce in a mixing bowl, whisk and set aside.   Preheat a cooking pan over medium heat. Add a little oil to the pan.  Add thinly sliced shallots and saute until starts to brown.  Add chopped scallions and shrimp. Saute shrimp until

Instant Pot Garlic Parmesan Chicken–a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. INSTANT POT GARLIC PARMESAN CHICKEN RECIPE A fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. INGREDIENTS 2 Tbsp butter 1 small yellow onion, diced 4 large garlic cloves, minced 1/2 cup chicken broth 1/2 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt 8 oz sliced mushrooms (optional) 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets  1 cup half and half 2 Tbsp flour 1/2 cup parmesan cheese 3 oz coarsely chopped spinach Salt and freshly ground pepper To make with pasta: 10 ounces uncooked fettuccine noodles or linguine noodles 3 cups water INSTRUCTIONS Turn your Instant Pot to the saute setting (more). When

Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes. It’s the easiest way to turn the leftover into a new dish that everyone would go crazy for. The best thing about mashed potato balls is that you can be creative by adding other ingredients to jazz up the taste. Mashed Potato Balls Recipe Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes. Ingredients 2 cups cold leftover mashed potatoes 1 large egg, lightly beaten 1/4 cup real bacon bits 3/4 cup shredded cheddar cheese 2 tablespoons chopped Italian parsley leaves 1/2 cup dry bread crumbs oil, for deep frying Instructions Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley. Mix all the ingredients together until well combined. 

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar 1 tbs lemon juice Instr

The Best Cranberry Orange Bread Recipe An amazing and easy recipe for The Best Cranberry Orange Bread Loaf. Soft and moist bread loaf with fresh cranberries, orange zest and a simple lemon glaze. Ingredients Cake- 3 Tbsp butter, room temp 3 large eggs 1 ¼ cup granulated sugar 1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cup fresh cranberries 1 Tbsp orange zest 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 cup sour cream 3 Tbsp canola oil Glaze- 1/3 cup confectioner's sugar 1 tsp lemon juice 1 tsp milk Instructions Preheat oven to 350°F. Prepare 9”x5” bread pan. Cover with parchment paper and lightly coat with baking spray, dust with flour. Set aside. In a bowl, combine the flour, baking powder and baking soda, set aside.  In a large bowl, beat the eggs, butter and sugar 2 minutes, the batter will triple in size. In a small bowl, beat the orange zest, orange juice, lemon juice, sour cream and oil. Pour into egg mix

This keto cookie recipe is low carb, gluten-free and sugar-free. Super easy to make and this is will become so perfect with a cup of milk in the morning !! You will only three simple ingredients, to make a fresh batch of 12 cookies in less than 25 minutes. Best of all, each cookie contains about 1g net carbs! 3-Ingredient Peanut Butter Keto Cookies Recipe Ingredients 1 cup Peanut Butter Organic 1/2 cup Lakanto Monkfruit Natural Sweetener 1 Egg Medium Instructions Preheat oven to 350°F. Prepare a baking sheet with parchment paper or non-stick cooking spray. Combine all the ingredients in a large bowl and mix well with an electric mixer to form a smooth dough. Using a cookie scooper, form about 12 balls with the cookie dough and place on the prepared baking sheet. Using a fork, make crisscross marks on the cookies. Place in the oven and bake for 13-15 minutes. Remove from the oven and allow it to rest and cool down. Enjoy! Nutrition Facts 3-Ingredient Pean

BBQ Chicken Tostadas are a simple meal the family will love, especially on busy nights. Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker for a meal the family will love that comes together in minutes. This easy BBQ chicken tostada recipe is one of the best quick and easy dinner recipes for busy nights. Also, since you use corn tortillas, these barbecue chicken tostadas are also gluten free. BBQ Chicken Tostadas Recipe Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Ingredients 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy 3 cups cooked and shredded chicken 1 1/2 cups of your favorite barbecue sauce, divided 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend) 3 gr

DESCRIPTION An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew cream. these roasted sweet potatoes + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco Tuesday! INGREDIENTS 1 small head cauliflower, cut into bite-sized florets 1 large sweet potato, diced into ½-inch cubes 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon Kosher salt 1 lime, juiced 1 14-ounce can black beans, drained & rinsed Chipotle lime cashew crema: ¼ cup roasted unsalted cashews 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 clove garlic ½ teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon Ko

Ingredients 1 1/2 lb ladyfingers Mango Cheesecake 16 oz cream cheese 1 1/2 cups heavy cream 2/3 cup sugar 3 large mangos, cubed, juices reserved Jello Glaze 1 cup mango juice 1 oz gelatin powder, or agar-agar 1/2 cup boiling water 1 tbsp rum, or triple sec, optional Serving (Optional) whipped cream fresh mint sprigs fresh berries Instructions Mango Cheesecake Peel and dice mangos, reserving leftover juices in a small bowl. In a medium bowl, beat cream cheese, cream, and sugar together into a thick cheesecake pudding. Fold in mango chunks. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way. Pour mango mixture into the springform pan, using a spatula to spread evenly until flat. Rap pan gently on the work surface to flatten. Chill while making the finish. Jello Glaze Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boilin

This easy No Bake Banana Split Dessert Recipe combines all the flavors of a classic banana split for the perfect delicious summer dessert! Ingredients 8-ounce cream cheese softened 1/4 cup butter, softened 3 cups powdered sugar 4 medium bananas, sliced 20 ounce can crushed pineapple – drained 16-ounce cool whip 1 Jar of maraschino cherries 1/2 cup crushed walnuts 1/2 cup hot fudge sauce Crust Ingredients 12 full graham cracker sheets, finely crushed 9 tbsp butter, melted 1/3 cup granulated sugar Instructions Lightly coat a 9×13 baking dish with non-stick cooking spray. Combine the graham cracker crumbs, butter, and sugar in a medium-size bowl. Mix until all of the butter has coated the crumbs and the mixture sticks together when pressed.  Pour into your baking dish and firmly pack down the graham cracker crumbs. Set aside. In a medium mixing bowl, combine the cream cheese, 1/4 cup butter, and powdered sugar. Mix until smooth and creamy.  Scoop the cr

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl

This SIMPLE No Bake Oreo Cheesecake Recipe is a must make. A no-bake dessert, it's quick AND delicious. Cream cheese and cream whipped with Crushed Oreos, on a buttery Oreo biscuit cookie base. Add some chocolate topping and it looks as impressive as it tastes. Ssshhh, don't tell anyone it's secretly super easy to make! Ingredients For the base:  75 g Butter Unsalted, melted  150 g Oreos Crushed For the cheesecake filling:  450 ml Double cream  560 g Full fat cream cheese  75 g Icing sugar  2 Lemon, juice only Please see recipe tips section above  250 g Oreos Crushed very finely For the decoration:  150 g Dark chocolate Melted and cooled  150 ml Double cream  75 g Mini Oreos You may need more or less depending on how many swirls you pipe! Instructions Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge. Meanwhile, beat 450ml of the double cream until stiff and mix with the icing sugar, cream ch

The perfect snack full of healthy ingredients. They have a fudgy texture with caramel and almond flavours. They’re gluten free (if you can have oats) and 7 ingredients. VEGAN SALTED CARAMEL ALMOND BALLS INGREDIENTS 1/2 cup + 2 tbsp raw almonds 1/4 cup golden flaxseeds 1/4 cup hulled hemp seeds 1/2 cup rolled oats 200g medjool dates, pitted and quartered 1 tsp vanilla extract 1/4 tsp salt (or to taste) INSTRUCTIONS Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consist

INGREDIENTS CRUST 1 cup all-purpose flour (120 grams) ¼ cup sugar (50 grams) ⅓ cup oil* (80 grams) Pinch salt LEMON FILLING 2 eggs 1 medium lemon, juiced ¾ cup granulated sugar (150 grams) 2 tablespoons all-purpose flour DUSTING 1 tablespoon powdered sugar INSTRUCTIONS Preheat the oven to 350°F or 175°C. In a mixing bowl combine flour, sugar, oil, and salt. Press to the bottom of the parchment paper-lined 8 x 8-inch pan. Bake for 15 to 20 minutes, until lightly golden brown. In the same bowl whisk together eggs, lemon juice, sugar, and flour. The filling should be runny. When the crust is ready remove it from the oven and pour the mixture into the pan. Bake for another 20 minutes. Remove and let cool completely before cutting. Dust with powdered sugar. [adapted from THE TASTE OF KOSHER ]

DESCRIPTION This simple fruit pizza is beautiful and delicious! A soft sugar cookie crust with a cream cheese frosting and topped with sliced fruit. INGREDIENTS Sugar Cookie Crust: 1 1/2 cup sugar 2 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 teaspoon vanilla extract 2 large egg Cream Cheese Frosting: 24 ounces cream cheese, softened 1/2 cup butter, softened 2 teaspoon vanilla 2 1/2 cup powdered sugar Fruit Toppings: 14–20 strawberries, sliced 10–12 kiwis, sliced 2 mango, sliced 1 cup blueberries 2 small bunch of grapes, halved INSTRUCTIONS Make the Crust: Mix the butter, sugar, egg, and vanilla until well combined. (You can use an electric mixer or just mix with a spoon if your butter is melted.) Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes. Bake the Crust: Preheat the oven to 350 degrees. Grease a 14-inch pizza pan or round baking stone, or line with parch

When it comes to easy recipes this Bread Pudding couldn't get any simpler. Filled with cinnamon and nutmeg this makes the perfect breakfast or dessert recipe. Ingredients 1 16 oz loaf French bread 5 eggs 1 cup of sugar 1 1/2 cup milk 1 1/2 cup heavy cream 2 tsp vanilla 1 tsp cinnamon 1/2 tsp nutmeg Sauce: 1 cup heavy cream 1 Tbs flour 1/2 cup sugar 4 Tbs butter 1 tsp vanilla Instructions Preheat oven to 350. Spray a 9"x13" baking dish with non-stick cooking spray. Cut bread into 1"-2" squares and add to a large bowl. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined. Pour over bread and stir gently to coat, let soak for about 20 minutes. Spread into a baking dish and bake in the oven for about 50-60 minutes until the center is set. In a saucepan whisk together sugar, flour, and heavy cream until combined. Add in your butter and heat on medium until butter melts and li

INGREDIENTS 1 lb. ѕhrіmр, рееlеd and dеvеіnеd Sаuсе: 1 tеаѕрооn garlic, minced 1/2 tеаѕрооn gіngеr, mіnсеd 4 tablespoons hоnеу 2 tablespoons ѕоу ѕаuсе 2 tаblеѕрооnѕ lime juісе Rеd рерреr flаkеѕ/сауеnnе рерреr tо tаѕtе 4 tablespoons frеѕh cilantro, finely chopped Pepper tо tаѕtе INSTRUCTIONS Cоmbіnе the sauce іngrеdіеntѕ аnd dіvіdе іt іntо hаlf Marinate thе shrimp in hаlf thе sauce fоr 15-30 mіnutеѕ. Discard mаrіnаdе Ovеr mеdіum hіgh heat іn a 10″саѕt іrоn skillet, раn ѕеаr thе ѕhrіmр іn some oil Sеаr thеm on bоth ѕіdеѕ іn bаtсhеѕ untіl brоwnеd, аbоut 1 minute per side Uѕіng tongs, rub thе ѕhrіmр іntо саrаmеlіzеd bіtѕ on thе bоttоm оf thе pan Dіѕh аnd serve hоt, drіzzlеd with rеmаіnіng ѕаuсе   NOTES 15-30 minutes marination tіmе Recipes Adapted From THE COOKING JAR

Ingredients 2 large chicken breasts cut in half lengthwise Flour for dredging 1 tablespoon olive oil 2 tablespoons butter divided 1 whole head garlic cloves peeled 1/2 cup chicken broth or stock 1/2 teaspoon lemon juice 1/4 teaspoon garlic powder 1 cup heavy/whipping cream Salt & pepper to taste Parsley chopped (optional) Instructions Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.  Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.  Add the chicken broth, lemo

Ingredients chicken & marinade- 3 chicken breasts (about 2 1/2 pounds) 2 large eggs 1 1/3 cup whole milk 1/2 tsp table salt flour mixture- 3/4 cup all-purpose flour 2 Tbsp ground paprika 1/4 tsp ground pepper 3/4 tsp table salt Cream Mixture- 26 oz cream of chicken soup can, family size 1/4 cup sour cream 1 cup water 1 tsp table salt 1/4 tsp ground paprika 1/4 tsp ground black pepper Toppings- 8 oz bacon, 1/2 pack, cooked 6 oz mushrooms, sliced and sauteed 6 oz shredded cheese, four cheese or mozzarella oil for frying Instructions Cut chicken breast into medium pieces (About 6-7 pieces per chicken).  Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt. Take the chicken from the marinade and coat generously

Ingredients ¾ cup low-sodium soy sauce ½ cup water ¼ cup brown sugar ½ teaspoon ground ginger ½ teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice Instructions Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. R

INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (salsa verde) salt and pepper to taste INSTRUCTIONS SLOW COOKER INSTRUCTIONS: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream. INSTANT POT INSTRUCTIONS: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green

Ingredients 2 Hilshire Polska Kielbasa Links {14 ounces each sliced 1/4" thick} 30 ounces Frozen Shredded Hash Browns 1 can Campbell's Cheddar Cheese Soup {10 3/4 ounces} 1 1/4 cup Evaporated Milk 4 cloves Garlic minced Optional: Salt & Pepper to taste Optional: top with sliced Green Onions Instructions Remove hash browns from freezer, and thaw at room temperature for 2 hours. In large mixing bowl, Hash Browns, Soup, Milk and Garlic, and stir well.  Then add in Kielbasa pieces, and stir again. Spray inside of 5 - 6 quart Crock Pot with non stick cooking spray. Add potato / sausage mixture to Crock Pot and cover with lid.  Cook on HIGH for 3 hours or on LOW for 6 hours, stirring once halfway through cook time. Stir one last time just before serving, and top with optional Green Onions.  Enjoy!! This Recipe adapted from >>>> Click Here

Ingredients 1 1/2 pounds lean ground beef 1 cup chopped onion (yellow or sweet) 2 cans (16 ounces each)  Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain 8 ounce can Tomato sauce 1 can Original Rotel (10 ounce can) – do not drain – Or use Homemade Rotel – Tomatoes and Green Chilies, taco seasoning packet  (1 ounce) 1/2 cup water Taco Bowl Fixings Fritos Rice (optional) – My favorite, Copycat Chipotle Restaurant’s Cilantro Lime Rice Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc. Directions Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning. Spray slow cooker with non-stick cooking spray. Pour chi

Ingredients 1 tablespoon olive oil 1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker. Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and c

Equipment Slow Cooker Ingredients 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes 14 oz. kielbasa cut into small pieces 1 small onion diced 2 1/2 cups shredded cheddar cheese 10.5 oz can cream of chicken or mushroom soup 1 cup milk salt and pepper to taste Instructions Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker. In a separate bowl, combine cream of chicken, milk, salt and pepper. Pour over hash brown mix. Sprinkle remaining cheese over top. Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy! Notes If you substitute fresh diced potatoes for the frozen, you will probably need to add to the cooking time. The dish is done once your potatoes and onions are cooked. This Recipe adapted from >>>> Click Here

Recommended Equipment Food Processor Crockpot Ingredients 1/2 c chicken broth 1/4 c olive oil 1/4 c lime juice 4 cloves garlic, peeled and smashed 1 jalapeno, seeded and chopped; see notes 1-2 tsp sea or kosher salt, see notes 2 tsp cumin 1 tsp paprika 1 tsp cracked black pepper 2 lb boneless skinless chicken breasts 1/2 c chopped cilantro Instructions Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated. Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken. Cover and cook on low for 8 hours for best results (or high for 4 hours). Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 mo

Ingredients 3 lb chuck roast Salt and freshly ground black pepper 2 Tbsp vegetable oil 1 1/4 cups beef broth, divided 3 - 4 chipotle chilies in adobo* 6 garlic cloves 1 1/2 Tbsp ground cumin 1 Tbsp dried oregano 1/4 tsp ground cloves 3 bay leaves 1/4 cup fresh lime juice Instructions Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet. Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker. Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker. In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor. In a 2 cup liquid measuring cup or in a bowl, whisk together remaining b

INGREDIENTS 1 (15.25 ounce) box super moist chocolate fudge cake mix (dry) 12 ounces Dr. Pepper Cherry (room temperature) 1 (18 ounce) jar maraschino cherries, divided 2 (1 cup) sticks salted butter (room temperature) 7 cups powdered sugar INSTRUCTIONS Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside. In a large bowl combine cake mix and soda. Whisk until combined. Set aside. Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined. Pour batter into the prepared baking pan. Smooth with a spatula so the cake is even. Place the cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean. Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer). Beat butter until light and fluffy, about 3 minutes. Add sugar 1 cup at a time until it is all incorporated (b

I ngredients 1/2 cup butter softened 4 oz cream cheese room temp 1/2 cup sugar 1 egg 1 tsp vanilla 1 (7 oz pkg) raspberry muffin mix 3/4 cup flour 1/2 tsp baking powder 1/2 cup white chocolate chips Instructions Preheat oven to 350°. Cream together butter and cream cheese. Add in sugar and mix until incorporated. Mix in egg and vanilla. Add the muffin mix, flour, and baking powder to the bowl and combine. Stir in the white chocolate chips. The dough will be very sticky. Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad. Recipe adapted from this site

Ingredients For the Guinness Chocolate cake: 1 3/4 cups (222 grams) all-purpose flour 2 cups (400 grams) granulated sugar 3/4 cup (64 grams) unsweetened cocoa powder 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon fine salt 3/4 cup (170 grams) sour cream or plain full fat yogurt 1/2 cup fresh vegetable oil 3 large eggs, at room temperature 1 teaspoon vanilla 1 cup Guinness beer For the Irish Buttercream: 4 sticks (454 grams) unsalted butter, at room temperature 6 cups (750 grams) powdered sugar, sifted 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s For the chocolate drip: 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped 1/2 cup heavy cream Directions Make the cake: Preheat the oven to 350°F. Generously grease two 8-inch cake pans and line with parchment rounds. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a medium bowl whisk together the so

Ingredients For the batter: 1 cup + 2 tablespoons all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine) 1/4 cup pineapple juice (unsweetened) 1 teaspoon vanilla extract 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the pineapples: 6 slices pineapple, from a can, patted dry, sliced in half (see note below) 6 tablespoons dark brown sugar Instructions Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside. Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut

Ingredients 4 cups milk 1 1/3 cup sugar 6 Tbs cornstarch 1/2 tsp salt 2 eggs 2 egg yolks 4 Tbs butter 4 tsp vanilla extract 4 large bananas sliced 1 container whipped topping or homemade 1 large box vanilla wafers reserve 1/2 cup crushed wafers for topping Instructions In sauce pan mix together your milk, sugar, cornstarch, salt, egg and egg yolk. Heat on medium whisking almost continuously until bubbly and thick. Remove from heat and stir in your butter and vanilla until butter is melted. Cover with Saran Wrap pressing the wrap onto top of pudding to prevent film from forming and place in refrigerator and let cool to room temp. Once cooled in a 9"x13" baking dish layer 1/2 box of vanilla wafers and then layer with 1 1/2 of your bananas. Spoon 1/2 of your pudding mixture over the top then continue layers one more time. Finish your layers with sliced bananas then top with whipped topping and crushed vanilla wafers. Place in fridge at least 2-3 hour

Ingredients 1/2 cup butter 2 cups sugar 1/2 cup milk 1/4 cup cocoa powder 3/4 cup peanut butter 2 tsp vanilla 3 1/2 cups quick cooking oats Instructions In a large saucepan or high sided saute pan add your butter, sugar, milk and cocoa powder. Melt together and bring to a boil and boil for 1 minute then remove from heat. Add in your peanut butter and vanilla and whisk until smooth and combined. Add in your oats and stir until full covered and coated. Lay down a piece of parchement paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchement paper and let set for about 20 minutes. This article and recipe adapted from this site