Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting

INGREDIENTS

1 1/2 cups whole wheat pastry flour or white whole wheat flour

1/2 cup quick oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 medium ripe banana, mashed

1/2 cup dark brown sugar or coconut sugar

1 egg

1 teaspoon vanilla

1 tablespoon coconut oil

2 tablespoons unsweetened applesauce (or sub extra coconut oil)

1 cup shredded carrots (about 3 large carrots)

1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk

1/4 cup pecans, plus 2 tablespoons for topping

For the frosting:

4 oz whipped or reduced fat cream cheese, softened

1/3 cup powdered sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray 8x4 or 9x5 inch loaf pan with nonstick cooking spray.

In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.

In a medium bowl, whisk together mashed banana, brown sugar, egg, egg white, and vanilla until well combined and creamy. Add in coconut oil, applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1/4 cup of pecans.

Pour into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took exactly 50 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.

Remove from oven and place on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling.

To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 slices and enjoy!

SPICY CREOLE SHRIMP DIP

Ingredients

1 lb. large shrimp, peeled, deveined

1/4 cup mayonnaise 

4 ounces cream cheese, room temperature

3/4 cups jack cheese, grated

3/4 cups sharp cheese, grated 

1 stalk celery, diced

1 shallot, diced (I subbed red onion, about 1/8 cup)

1/2 bell pepper, diced

1 clove garlic, minced

1 jalapeno, seeded, chopped 

1 teaspoon black pepper

1 teaspoon creole seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

pinch of cayenne pepper

extra virgin olive oil 

Directions

Preheat oven to 375-f degrees.

Mix seasoning blend together and set aside. Reserve 1 teaspoon of seasoning blend for the vegetables. 

Peel, devein, rinse and pat dry shrimp. Leave tails on 3 shrimp if desired for garnish. Chop remaining shrimp into 3 pieces, season shrimp with about 2 tablespoons of olive oil and the seasoning blend, mix well and set aside.

In a pan over medium heat, add about 2 tablespoons of olive oil. Add vegetables and saute for about 5 minutes, season with 1 teaspoon of seasoning blend, mix well.  Add garlic and cook 1 minute more. Add shrimp and cook for about 3 minutes only. Remove from heat and place mixture in a large bowl.

Add cream cheese, mayonnaise and 1 cup of cheese to shrimp mixture and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake at 375 degrees for 20 minutes.

Famous Red Lobster Shrimp Scampi

You’ll Need:

1 lb peeled and deveined medium shrimp.

1 tbsp of pure olive oil.

2 tbsps of finely chopped garlic.

1 ½ cups of white whine.

½ fresh lemon, (only the juice).

1 tsp of Italian seasoning.

½ cup of softened butter.

1 tbsp of parsley.

½ cup of grated parmesan cheese.

How to:

Add olive oil to a heated cast iron skillet then sauté the shrimp until tender and no longer translucent, remove the shrimp from the skillet and reduce the heat.

Sauté the garlic for 2 to 3 minutes and make sure you won’t brown it.

Add in the white wine and lemon juice and cook until it’s reduced to half then add the Italian seasoning. Reduce the heat and add in the butter and the shrimp. Mix in the parsley and season with salt and pepper.

Top with grated parmesan cheese.

Enjoy!

Easy, peasy and cheesy! The best part about cooking shrimp is that it never takes time! I made this in a few minutes and it was perfect! The seasonings go so well with the shrimp! You should try it yourself!

The Famous KFC Coleslaw Recipe

You’ll Need:

1 tbsp of finely grated onion.

⅓ cup of sugar.

½ cup of mayonnaise.

¼ cup of well shaken buttermilk.

¼ cup of whole milk.

1 ½ tbsps of white vinegar.

2 ½ tbsps of fresh lemon juice.

½ tsp of salt.

⅛ tsp of black pepper.

8 cups of finely diced cabbage.

¼ cup of shredded carrot.

How to:

Mix together all of the ingredients in a large bowl except for the carrot and cabbage.

Once the mixture is smooth and well combined, mix in the cabbage and carrot and stir to coat.

Refrigerate covered for 4 hours at least.

Stir before serving and Voila!

Easy, peasy and creamy! I once served this salad with fried chicken and rice, it felt like we were in KFC! Give this a shot, you will surprised!

Cream Cheese Chicken Enchiladas

You’ll Need:

5 ounces of softened cream cheese.

¼ cup of sour cream.

2 cups of prepared salsa.

1 cup of shredded cheddar cheese, divided.

1 cup of shredded pepper jack cheese, divided.

2 cups of cooked shredded chicken.

1 cup of thawed frozen corn kernels.

½ tsp of chili powder.

¼ tsp of cumin.

Salt and pepper.

4 thinly sliced scallions.

8 I inch flour tortillas.

How to:

Beat together the cream cheese and sour cream until creamy and mix in ½ cup of salsa and ½ cup of each type of cheese.

In a separate bowl, mix together the chicken, corn, cumin, chili powder, salt, pepper and half of the scallions. Mix together the two mixture until well combined.

In a baking dish, spread ½ cup of salsa and place ⅓ to ½ cup of filling on a tortilla. Roll up and place on the baking dish. Continue with the rest of tortillas.

Once done with all the tortillas, pour the rest of the salsa over the top and sprinkle the cheese left.

In a preheated oven to 325° bake for 20 to 25 minutes and sprinkle with the rest of scallions before serving.

Enjoy!

Easy, peasy and cheesy! My children love these enchiladas so much. I save the leftovers in an airtight container for the next day if there’s any left!

Cracker Barrel Meatloaf

Ingredients:

2 eggs

2/3 cup milk

32 Ritz crackers, crushed

1/2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

how to make it:

Preheat oven to 350.

Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350 for 45 minutes.

Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

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I wish the content of our site was benefic.

thank you to your visit and support .

don't forget to share, like and comment our page facebook.

Best regards !!!

Homemade Buttercream Frosting

 Ingredients:

1 cup of butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

2 Tablespoons heavy whipping cream

Instructions:

1-Using a stand or hand mixer, blend butter until smooth & creamy.

2-Add powdered sugar 1/2 cup at a time until fully incorporated.

3-Add vanilla and mix well.

4-Add heavy whipping cream and blend well until full mixed in.

5-Fill pipping bag and pipe onto cake or cupcakes.

Chicken & Dressing Casserole

Ingredients and Directions:

cornbread (about 4 C. crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

1/2 C. unsalted butter

1/2 C. all purpose flour

1 quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole with gravy over the top and a big side of mashed potatoes.

NO BAKE CHOCOLATE PIE

Ingredients:

1/2 cup chilled whipping cream

1-1/2 cups powdered sugar, divided

1 teaspoon vanilla extract

1/3 cup HERSHEY’S Cocoa

1 package (8 oz.) cream cheese, softened

1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust )

Instructions:

Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl.

Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.

Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings

CHICKEN ALFREDO STUFFED SHELLS

INGREDIENTS

8 oz of uncooked large shells

1 teaspoon of olive oil

½ lb uncooked chopped chicken

1 cup of alfredo sauce

1¾ cup of ricotta cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350 degrees.

Boil water and cook shells according to package directions. Drain and set aside.

Cut the chicken breasts into chunks and cook on medium heat in olive oil.

When the chicken is cooked, chop into smaller pieces.

In a medium bowl, mix ricotta and chicken.

Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.

Pour ¼ cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.

Pour ¾ cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.

Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.

Tater Tot Taco Casserole

Ingredients

1 pound ground beef

1 small onion, diced

1 clove garlic, minced

1 (1 ounce) packet taco seasoning mix

1 (16 ounce) bag frozen Mexican-style corn

1 (12 ounce) can black beans, rinsed and drained

1 (12 ounce) bag shredded Mexican cheese blend

1 (16 ounce) package frozen tater tots

1 (12 fluid ounce) can enchilada sauce

Directions

Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.

Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.

Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.

Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.

Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Poor Mans Prime Rib

Ingredients

1 (3 pound) beef eye of round roast

1 tsp Garlic Powder

1 tsp Onion Powder

salt and pepper to taste

Instructions

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt, pepper, garlic powder, and onion powder; and place in a roasting pan or baking dish. Do not cover or add water.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!

Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

HOMEMADE PIMENTO CHEESE

INGREDIENTS

2 cups shredded cheddar cheese

8 ounces cream cheese, softened

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

4 ounces diced pimentos, drained

1/2 teaspoon dried mustard

INSTRUCTIONS

With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes.

Add in the mayo and mix.

Add in the garlic powder, paprika, onion powder and dry mustard. Stir everything together.

Mix in the pimentos.

Refrigerate for at least 10-15 minutes before serving.

Salt and Vinegar Zucchini Chips

Ingredients

4 cups thinly sliced zucchini (about 2-3 medium)

2 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar

2 teaspoons coarse sea salt

Instructions

Use a mandolin or slice zucchini as thin as possible.

In a small bowl whisk olive oil and vinegar together.

Place zucchini in a large bowl and toss with oil and vinegar.

Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.

Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.

To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.

Store chips in an airtight container.

Low Carb Philly Cheesesteak Casserole

Ingredients

2 tablespoons of coconut oil

3 medium onions sliced

3 bell peppers; sliced

1 tsp of garlic

1 tsp of salt

1 tablespoon of Italian seasoning

½ tsp of crushed red pepper flakes

2 packages of Hormel All Natural Beef slices; cut into strips (you can use another brand equalling 12 oz of meat)

1 large box of sliced mushrooms

1 package of Swiss cheese slices

Instructions

Preheat oven to 375.

Heat large skillet.

Melt coconut oil in skillet.

Add onions, bell peppers, mushrooms, garlic, salt, pepper, and beef to skillet.

Continue to saute until onions are translucent.

Transfer everything into a 9x13 pan.

Top with sliced Swiss cheese.

Bake in oven for 10-15 minutes to melt cheese.

Low Carb (Big Mac Pie)

Ingredients:

1 1/2 lb ground beef

1 Tbsp chicken bouillon - heaping

2 Tbsp dried onion

1 Tbsp parsley

2 tsp onion powder

1 tsp garlic powder

8 oz cheddar, shredded

1/2 c low carb thousand island dressing

3 eggs, beaten

1/4 c sour cream

1/2 c dill pickles

How to make it:

1Preheat oven to 375* F.

2In a large skillet, brown ground beef. Season with chicken bouillon, dried onion flakes, parsley, onion powder, and garlic powder.

3In a large bowl, place seasoned ground beef. Add cheddar cheese, thousand island dressing, eggs, sour cream, and dill pickles. Mix together thoroughly.

4Add ground beef mixture to an 8x11-inch baking dish and spread to corners. Bake for 30 minutes

Low Carb Brownies

Ingredients

2 oz bitter chocolate (I used 86% cacao dark chocolate)

1 stick butter

1 cup granular artificial sweetener (I used Stevia)

2 eggs

1 teaspoon vanilla extract 

1/4 cup almond meal/flour (I used hazelnut flour)

1/4 teaspoon salt

Optional--1/2 cup chopped walnuts or pecans 

Directions

1. Preheat oven to 350 and butter an 8x8 baking pan. 

2. Melt the chocolate and the butter together in a saucepan or microwave. 

3. Use an electric mixer to beat in the your granular sweetener and then add in the eggs one at a time, beating well between each addition. Stir in the vanilla extract and then add the almond flour and salt. Stir in the nuts if using. 

4. Pour brownie mixture into pan and bake 20-25 min. Let cool in pan and cut into squares

Yields about 16 squares at 2 net carbs per brownie if you use the recipes recommended almond meal. 

I also added a simple cream cheese frosting, which will up the carb count a bit, but not by much. A gentle reminder... I don't count carbs so no I don't know the exact carb count on this addition to the brownies. I make cream cheese frosting quite often, and it always depends on what goes in it, but it's a very low carb way to make frosting for quite a lot of deserts...

Simply soften your cream cheese and add your own low carb ingredient preferences. I used a bit of melted 86% cacao dark chocolate, some sugar free hazelnut syrup, and 1 packet of granular Stevia (2 teaspoons). Mix well and spread it on. 

Easy Low Carb Sugar Free Dessert Pudding

Ingredients

Sugar Free Jell-O instant pudding. (any flavor)

Heavy Whipping Cream

Directions

Simply substitute heavy cream for the amount of milk that the pudding normally calls for and mix as usual. That's it! If you use a hand mixer and whip it for quite a while it'll turn out pretty thick! I love it this way. 

Cheesy Cauliflower Tots

Ingredients:

1 head cauliflower, trimmed (about 1 ½ pounds)

1 egg

1 egg white

½ cup reduced fat, shredded cheddar cheese

1/3 cup breadcrumbs

2 scallions, white and green parts, minced

½ teaspoon salt (optional)

¼ teaspoon ground black pepper

Directions:

Preheat the oven to 400 degrees F. Coat one large or two small baking sheets with cooking spray. Set aside.

Steam the cauliflower for 10-12 minutes or until soft. Set aside to cool. Once cool, mince the cauliflower.

Stir the remaining ingredients into the minced cauliflower, and let the mixture rest for 10 minutes.

After resting, stir the mixture again. Scoop cauliflower with a tablespoon measure onto the sprayed baking sheet. Form the ball into the shape of a tater-tot. Repeat to make 35 tots.

Spray the top of each tot with cooking spray. Bake for 15 minutes. Turn the tots and bake an additional 10 minutes or until golden brown.

Makes 7 Servings (2 Tots Per Serving)

Nutritional Info Per Serving: 80 calories; 3 g fat; 30 mg cholesterol; 9 g carbs; 6 g protein; 2 g fiber; 150 mg sodium

SLOW COOKER CORNED BEEF AND CABBAGE

INGREDIENTS:

2-3 lb corned beef brisket with spice packet

1 head green cabbage, chopped

1 lb red potatoes, cut in half

1 lb carrots, chopped

1 onion, chopped

4 cups water

INSTRUCTIONS:

Add potatoes, carrots and onion to bottom of slow cooker.

Add corned beef brisket on top.

Sprinkle spice packet on top of meat.

Pour water on top of all the food.

Cook HIGH 6-7.

Add cabbage and cook an additional hour on HIGH or until cabbage is tender.

Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.

Slow Cooker Chicken and Dumplings

Ingredients

2 boneless, skinless chicken breasts

1 tsp. seasoning salt (I use Jane’s Krazy Mixed-Up Salt)

1 can cream of chicken soup

1 soup can chicken broth

1/2 tsp. ground black pepper

2 tblsp. butter

1 tblsp. dried parsley

1 chicken bouillon cube

2-3 cups chicken broth

12 oz. frozen homestyle dumplings

Instructions

Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker. Add cream of chicken soup, chicken broth, black pepper, and butter.

Cover and cook on high for 5 hours.

Remove chicken breasts. Use two forks to pull the chicken breasts into shreds. Return the shredded chicken to the slow cooker.

Add the parsley, bouillon, broth, and dumplings. Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together.

(Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)

Notes

Crock Pot Ham & Cheese With Potatoes

Ingredients:

1 small sweet potato

1 small white potato

½ C cut up ham chunks

1 Tsp garlic powder

½ C shredded cheddar cheese

3 slices Muenster cheese

¼ C flour

¾ C heavy whipping cream

Instructions:

*This recipe is for a small crock pot, though it will work for a large crock pot as well*

Begin by slicing the potatoes in half and then in thin slices.

Add the potatoes to a large bowl and add in flour and garlic powder and toss until all is covered.

Spray crock pot with olive oil and layer half of the sliced potatoes.

Sprinkle on half the cheeses and ham.

Continue by adding on the rest of the sliced potatoes and topping off with cheeses and ham.

Pour the heavy whipping cream over the top and cook on low heat for 4.5 hours.

Freezer Ready French Toast Sticks

Ingredients:

1 loaf Texas toast

8 eggs

1 1/3 cup milk

2 tsp vanilla

2 tsp cinnamon

butter

Directions:

1. Slice each slice of bread into 3-4 sticks. I like 3 sticks per slice of bread to make sure they aren’t too thin when you’re dipping them.

2. Mix together the eggs, milk, vanilla and cinnamon.

3. Heat griddle to a medium-low temperature and heat butter on top of griddle.

4. Put slices of bread into the egg mixture and place onto the griddle until griddle is full.

5. Cook on each side until browned. Remove and set on a plate. Repeat cooking steps until all are done. It took me about 2 1/2 batches to do the whole loaf.

6. Eat warm with syrup for dunking!

7. To freeze: Lay cooked sticks on a greased cookie sheet such that the sticks aren’t touching. Freeze for at least a couple of hours. Then put in a freezer bag. I microwave them for about 10-15 seconds (depends on how many I’m making).

Mexican Shrimp Cocktail Recipe

1 pound shrimps (medium size)

1 ¼ cup cucumber diced

1 ¼ red onion chopped

1 jalapeno minced

½ cup celery chopped

1 ½ cups tomato chopped

1/3 cup cilantro

½ cup ketchup

1 ½ tablespoons Tabasco

2 tablespoons lime juice

1 avocado diced

Method

Peel and devein the shrimps. In a medium pot bring salted water o a boil. Add the shrimps and cook for about 2 to 3 minutes until cooked through.

Cut half of the shrimps into large chunks and place in a bowl. Add the celery, cucumber, tomatoes (and their juice), jalapeno, cilantro, ketchup, Tabasco and lime juice. Then gently stir to combine.

Gently stir to combine. Then add the chopped avocado. Add the remaining whole shrimps on ntop and serve with tortilla chips.

at 04:55 

Strawberry Lemonade Pound Cake

Ingredients

1 stick salted Challenge butter, slightly softened

1 1/4 cup granulated sugar, divided

2 large eggs

3 TBS lemon zest

1 1/2 cup all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 cup lemon juice

1/4 cup heavy cream

Glaze:

1/2 cup frozen strawberries, thawed

2 2/3 cups powdered sugar

Instructions

Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.

Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.

In a large bowl, mix together the flour, baking powder, and baking soda. In another bowl, combine the 2 TBS of the lemon juice and the heavy cream. With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.

Let cake cook in the pan for about 15 minutes before removing to wire rack to cool completely.

Prepare glaze: In a blender or food processor, blend strawberries until smooth. Pour into a bowl and whisk in powdered sugar until smooth. Drizzle over cake and serve.

BOSTON CREAM CUPCAKES

INGREDIENTS

For the Pastry Cream:

1⅓ cups heavy cream

3 egg yolks

⅓ cup granulated sugar

⅛ tsp salt

4 teaspoons cornstarch

2 tablespoons unsalted butter, chilled and cut into 2 pieces

1½ teaspoons vanilla extract

For the Cupcakes:

1¾ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

¾ teaspoon salt

12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces

3 eggs

¾ cup whole milk

1½ teaspoons vanilla extract

For the Chocolate Glaze:

¾ cup heavy cream

¼ cup light corn syrup

8 ounces bittersweet chocolate, finely chopped

½ teaspoon vanilla extract

DIRECTIONS

Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.

When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.

Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand. Add the eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit "foamy" to the touch.

Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature at least 1 hour (I let mine sit longer to thicken to a frosting consistency. Chill in fridge a bit, if needed.)

Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.

Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake. Spread the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. Serve at room temp.

PIZZA MARGHERITA GRILLED CHEESE

INGREDIENTS:

1 teaspoon olive oil

1 large garlic clove, minced

14.5 ounces fire-roasted canned tomatoes

¼ teaspoons salt

1 tablespoon sugar

16 ounces fresh mozzarella cheese, sliced

1 cup basil leaves

8 slices sourdough bread

3 tablespoons butter, melted

How to make it:

In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomatoes, salt and sugar. Simmer for 8-10 minutes. Set aside.

Heat a large cast-iron skillet or griddle to a medium heat.

Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.

Drizzle with a little bit of olive oil. Season with salt and pepper. Place top of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.

Place sandwich butter side down in heated skillet (work in batched if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.

Philly Cheesesteak Sloppy Joes

Ingredients

1 tablespoon olive oil

1 pound ground beef

1 softball sized onion, chopped

1 green pepper, chopped

2 tablespoons steak sauce

1 cup beef stock

Salt and ground black pepper

4 dinner rolls

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 cup provolone, shredded

Directions

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese. 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. 

Chicken & Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning

1 tsp celery seed

¼ c. oil

1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.

Andes Peppermint Crunch Cookies

Ingredients:

1 cup butter, softened

1 cup brown sugar, packed

1/3 cup granulated sugar

1 egg

2 t. vanilla

1/2 t. baking soda

1 3/4 cup flour

1 cup oatmeal

1 cup grated, sweetened coconut

1 1/4 cup pecans, coarsely chopped

1 package Andes Peppermint Chips

Directions:

Cream the butter and sugars until fluffy (about 3 minutes).

Beat in egg and vanilla.

Add baking soda, salt and flour. Mix completely.

Stir in oats, coconut, nuts and baking chips.

Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.)

Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies.

Do not overbake. They're crunchy on the outside and soft on the inside.

Crispy Cheddar Chicken

Ingredients:

5 chicken breasts

2 sleeves Ritz crackers, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup milk

3 cups shredded cheddar cheese

1 teaspoon dried parsley

Sauce:

1 can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

1/2 cup milk

How to make it:

Cut each chicken breast into 3 large chunks. Pour the milk, cheese, and cracker crumbs into 3 separate bowls (or loaf pans work well). Toss the chicken chunks with salt and pepper and then dip each piece into the milk, then the cheese. Press the cheese as well as you can into the chicken. Then coat it in the cracker crumbs and press them into the chicken also. (This process is messy and cheese will end up in the cracker crumbs, but it's ok.)

Place coated chicken pieces into a non-stick sprayed 9x13 pan. Sprinkle parsley over the chicken. Cover with non-stick sprayed foil and back at 400 degrees for 35 minutes. Remove foil and bake for an additional 10 minutes or until the chicken is golden and crispy.

Prepare sauce by  combining cream of chicken soup, sour cream, butter, and milk in a saucepan. Heat stirring until smooth and hot. Serve over chicken.

Crockpot Creamy Chicken Noodle Soup

Ingredients:

3 chicken breasts, cooked and cubed

5 cups chicken broth/stock

2 tablespoons butter

1 cup chopped onions

1 cup chopped carrots

1 cup chopped celery

1 can corn, drained

2 cans cream of chicken soup

1/4 cup evaporated milk

8 oz homestyle dry egg noodles

salt and pepper to taste

How to make it:

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.

Southern Caramel Cake

Ingredients:

1 cup of butter.

2 cups of sugar.

4 eggs.

3 cups of self-rising flour.

1 cup of buttermilk.

2 tsps of vanilla.

Southern caramel icing recipe (double the recipe).

How to make it:

In a mixing bowl, cream the butter and stir in the sugar and beat for about 8 minutes.

Blend in the eggs one at a time then add flour alternately with buttermilk.

Pour in the vanilla and beat until well combined.

Prepare 3 9 inch cake pans and pour the batter evenly in the pans.

In a preheated oven to 350° bake for 25 to 30 minutes.

Transfer the cakes to cooling racks.

Make the southern caramel icing according to package instructions then ice the cakes once they’re cooled.

Enjoy

Easy, peasy and yummy! According to him, I’ve never made a better cake! Give it a shot and let me know what you think.

SAUSAGE AND POTATO CASSEROLE

INGREDIENTS

2 lbs. Italian Sausage, cut into links

5 large russet potatoes, peeled and quartered

2 onions, sliced

4 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. ground black pepper

2 tsp. Italian seasoning

INSTRUCTIONS

Preheat oven to 350 degrees.

Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13x9 casserole dish.

Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.

Grilled Salmon

Ingredients:

Salmon:

1 fresh salmon filet

salt and pepper

butter

Lemon Pepper Butter:

1/4 butter

2 teaspoons fresh squeezed lemon juice

1 teaspoon fresh chopped parsley

pinch black pepper

pinch white pepper

1/2 teaspoon salt

How to make it:

Melt butter in a non stick skillet until the butter is smokey hot (almost brown).  Season salmon filet lightly with salt and pepper on both sides.  Place salmon filet into skillet and cook for 3 to 4 minutes per side (until filet yields to gentle pressure).  Remove from skillet and spoon lemon pepper butter over filet.  Serve with a lemon wedge.

NOTE:  Cooking the salmon over high heat with the seasoning and butter will create a beautiful crust on the fish!

SHRIMP n CRAB MAC n CHEESE

INGREDIENTS:

2 cups macaroni

3 tablespoons butter ( plus some for greasing)

2 tablespoons flour

2 cups half-n-half

1/4 teaspoon paprika

1 pinch cayenne pepper

mild cheddar cheese, grated

2 pinches salt, to taste

2 pinches pepper, to taste

cooked shrimp, patted dry

1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained)

1/4 cup fresh basil

3 tablespoons parmesan cheese, grated

DIRECTIONS:

In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.

Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.

In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.

Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper. Add 3/4 of the cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.

Top with the remaining cheddar and parmesan cheese.

Bake for 25 - 30 minutes or until the top is lightly golden.

ENJOY!!!