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Showing posts from 2019

CHOCOLATE OREO CAKE

Ingredients:  2 c. (260g) flour 2 c. (414g) sugar 3/4 c. (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 c. (240ml) buttermilk 1 c. (240ml) vegetable oil 1 1/2 tsp vanilla 1 c. (240ml) boiling water Oreo Icing: 1 1/2 c. (336g) butter 1 1/2 c. (284g) shortening 8–9 c. (920g-1035g) powdered sugar 3 c. (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6–7 tbsp (90ml-105ml) water  Chocolate Ganache: 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 c. heavy whipping cream Oreos, optional Directions: 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minu...

EASY CREAMY MASHED POTATOES

Ingredients: 2 pounds (1kg) potatoes 1 tsp. salt 1/2 c. hot milk, or more 1/3 c. unsalted butter, softened 1/4 c. sour cream (reduced fat) 6-8 cloves fresh garlic finely chopped 1/4 c. fresh shredded Parmesan cheese, optional Salt and Pepper, to taste 1 tblsp. fresh chopped parsley to garnish, optional to garnish Directions: 1. Peel and cut potatoes into quarters lengthwise. 2. Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes). 3. Drain cooked potatoes, add in the hot milk, butter and sour cream. 4. Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.) Add in the garlic and parmesan cheese (if using) and salt and pepper to taste.

CARROT CAKE ROLL CAKE

Ingredients: 3/4 cup all-purpose flour 1 1/2 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 3 eggs 1/2 c. cane sugar or granulated white sugar 2 tbslp. vegetable oil 1 tsp. vanilla extract 2 c. shredded carrots (about 2-3 carrots) Cream cheese filling (recipe below) 1/4 c. powdered sugar for rolling Cream cheese filling: 1 c. powdered sugar, sifted 8 oz. cream cheese, room temp 6 tblsp. butter, softened 1 tsp. vanilla extract Directions:  `. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. 2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined. 3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the o...

BLOOMING QUESADILLA RING

Ingredients: 1 onion, chopped 1 red bell pepper, chopped 1 jalapeno, chopped 1 c. taco sauce 20 taco-sized tortillas 3 c. shredded cheddar cheese 3 c. shredded monterey jack cheese Directions: 1. Preheat oven to 375 d. Line a baking sheet with parchment paper 2. In a large bowl, add onion, red bell pepper, jalapeno, and taco sauce. Mix to combine and set aside. 3. Cut each tortilla in half. Evenly add 2 tblsp. of each cheese and mixture to each tortilla half 4. Roll the tortillas into cones, starting from the cut edge and making sure to not push ingredients out of tortilla 5. Place a wide mouth jar in center of baking sheet 6. Create a ring around the jar with about 13 cones. The points of the cones should be in the center, touching jar. 7. Sprinkle with the cheeses over each layer. Repeat with all cones, finishing with cheese. 8. Remove the jar from the center of the ring. 9. Bake until the cheese is melted and the edges of tortillas are crispy, 15-20 mins 10. Car...

GARLIC-RANCH PRETZELS

Ingredients: 20 oz bag mini twist pretzels 2- 1oz packages of Hidden valley ranch dressing mix 1 1/2 tbslp. garlic powder 1/2 c. butter melted (1 stick) Directions: 1. Heat oven to 350 2. In a small bowl, combine ranch mix and garlic powder 3. Sprinkle over preztels and gently mix to coat 4. Pour melted butter over pretzels 5. Pour out onto half sheet pan 6. Bake and watch while stirring for a few minutes 7. Spread pretzels out on paper towels to cool

RANCH-DILL CHEEZ-ITS

Ingredients: 1 box Cheez Its, plain 1/8 cup Canola Oil 1/2 package Ranch Seasoning 1 tblsp. minced fresh dill Directions: 1. In a large bowl dump all the cheez its crackers 2. Pour oil on top, and gently stir until all crackers are coated 3. Sprinkle ranch seasoning and dill on top, and gently stir again 4. Pour onto a half sheet pan 5. Place in a cold oven 6. Turn oven to 225 7. Bake for 10 minutes- stirring at the 4 and 8 minute mark 8. Allow to cool before serving

SHEET-PAN SOUTHWEST CHICKEN

Ingredients: 1/4 cup vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 medium red bell pepper, cut in thin strips 1 package (0.85 oz) Old El Paso chicken taco seasoning mix 1 package chicken breast Sliced green onions and chopped fresh cilantro leaves, if desired Directions:  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add bell pepper and chick peas; toss to coat. Transfer to pan in single layer. Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through Top with green onions and cilantro

QUICK LO MEIN

Ingredients: 2 (5.6 ounce) packages of lo mein noodles or yakisoba 1/4 cup low sodium soy sauce 1 Tablespoon white sugar 1/8 teaspoon red pepper flakes 1/4 cup water or broth 1 Tablespoon vegetable oil 1 small onion 2 scallions, chopped Cooked chicken pieces Directions:  1.Follow package instructions to heat and separate noodles. 2.Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine. 3. Cook up chicken pieces with onions. Add in the sauce to the chicken. 4. Once chicken is cooked, add the lo mein noodles in and toss to combine. 5. Serve hot and add scallions on top. Add more soy sauce on top if prefered. Here is how mine came out:

ASADO CHICKEN AND ZUCCHINI

Ingredients 3 lbs (1.5kg) Chicken breast 2 to 3 medium sized zucchini , diced 8 Garlic cloves , minced 2 teaspoons Oregano 1 tablespoon smoked Paprika 2 teaspoons Cumin Powder 1/4 Cup (60ml) chicken stock 1/4 cup (60ml) lemon juice , more for serving 1/2 teaspoon Onion Powder 1/2 teaspoon Chili Flakes 1/4 cup (60ml) Olive Oil   Salt and fresh cracked black pepper Directions  1. In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast. 2. Add in chicken and coat all sides. Cover and refrigerate for at least 30 minutes to marinate. When ready to cook, remove chicken from marinade and reserve the marinade for later. 3. Heat 1 tablespoon oil in a skillet over medium-low heat and cook chicken breast on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken breast to a plate and kee...

EASY BAKED CHICKEN DRUMSTICKS

Ingredients:  1/3 c olive oil juice of 1 lemon 2 tsp garlic powder 2 tsp onion powder 2 tsp salt 1/4 c. soy or Worcestershire sauce 1/4 c brown sugar 1 tsp black pepper 1 tsp paprika 10 chicken drumsticks Directions: 1. In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika. 2. Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds. 3. Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours. 4. Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray. 5. Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked th...

KETO PEANUT BUTTER SHAKE

Ingredients 2 tbsp. Cocoa Powder 2 tbsp. Peanut Butter 1/4-1/2 cup Heavy Cream or Coconut Milk* 1/2 cup Water or Unsweetened Almond Milk 1 cup Crushed Ice Liquid Stevia to taste (7-8 drops) Pinch of Mineral Salt Optional: Cocoa Nibs, Chia Seeds, Nutritional Yeast, Sunflower Butter Combine all ingredients in a blender and blend. I left out the stevia when i made it for myself. The peanut butter gave me enough sugar 

STOVE TOP CHICKEN RICOTTA PASTA

Ingredients: 12oz pasta (Any you'd like or have on hand) 1/4 cup onion, diced 2 tbsp garlic, minced 1/2 c. chicken stock or broth 1 c. half&half, heavy whipping cream or whole milk (whichever you have on hand) 1 c. ricotta cheese 2 c. diced chicken 1/2 c. grated parmesan cheese 1/4 tsp to 1/2 tsp salt and pepper to your taste 1/4 tsp. dried rosemary 1/2 tsp italian herbs Garnish with green onions, parsley, and parmesan (optional) Directions: Cook pasta to al dente stage. Sprinkle cubed chicken with salt and pepper and add to pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan. Add onions and garlic to pan and saute until translucent. Add the rosemary and Italian herbs and stir. Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute. Add the half and half and ricotta. Stir to combine. Add chicken and stir. Stir in pasta. Sprink...

PANERA FUDGE BROWNIE COPYCAT

I ngredients: 1/2 C. butter 3 oz. unsweetened chocolate, chopped 1/2 C. granulated sugar 1/2 C. brown sugar 2 large eggs 1 tsp. vanilla extract 1/2 C. semisweet chocolate chips 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt Directions: 1. Preheat the oven to 350 degrees and prepare a square baking dish. (9X9) 2.  Combine the chocolate and butter for the brownies in the microwave for 1 minute. Stir until the mixture is smooth. 3.  Add in the sugars, eggs, and vanilla extract. Gradually pour in the flour, baking powder, and salt. 4.  Fold the mixture together until combined. Add the chocolate chips and pour into the pan. 5.  Bake 30 minutes until a toothpick comes out clean. Let the brownies cool completely. Time needed 15 min  preparation +  30 min  cooking Serving Size 16 servings

ONE HOUR WHOLE WHEAT BREAD

Ingredients 3 Cups Warm Water approximately 110 degrees 1 Tablespoon Active Dry Yeast 2/3 cup Honey 1/3 cup Oil plus a little extra for hands 7 1/2 cups Whole Wheat Flour may use half whole wheat/half white flour ( I used 2 cups white 5 wheat) 1 Tablespoon Salt Butter to spread on top of bread   Instructions Heat oven to warm about 200 degrees. Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes. Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Using Kitchenaid, knead for 10 minutes at medium-high speed. Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes. Once bread has raised, turn oven to 350 degrees. Leave bread in oven...