Honey Mustard Bacon Chicken Tenders

  • 1 pound of chicken tenders
  • 1 pound of bacon
  • 1/2 cup honey
  • 2 tsp spicy mustard powder or 1/4 cup prepared mustard
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • salt and fresh cracked pepper

  1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
  2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
  3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
  4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.
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Loaded Potato And Buffalo Chicken Casserole

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
  • 1/3 cup olive oil
  • 1 1/2 tsp. salt
  • 1 TBS. freshly ground pepper
  • 1 TBS. paprika
  • 2 TBS. garlic powder
  • 6 TBS. hot sauce
  • 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
  • 1 c. crumbled bacon
  • 1 c diced green onion
  1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
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Apple Rings with Cinnamon Cream Syrup for Dippin

  • 1 large egg white
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 6 large Granny Smith apples, peeled
  • Canola oil for frying
  • Cinnamon sugar for garnishing
  • Caramel sauce, warmed

  1. Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
  2. Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
  3. Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
  4. Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce.
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Chilled Spicy Sesame Noodles with Shrimp Recipe

For the Noodles:

  • 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon hot chili paste
  • 1 teaspoon mirin (optional)
  • ¾ teaspoon kosher salt
  • 10 scallions, thinly sliced
  • 3-4 carrots, grated
  • squeeze of lemon

For the Shrimp:
  • 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
  • 2-3 tablespoons vegetable oil
  • 1 shallot, minced
  • 1 tablespoon hot chili paste
  • 1 tablespoon Sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar
  • ⅛ teaspoon fresh or ground ginger
  • pinch salt and pepper
  • ¼ teaspoon sesame seeds, for garnish

  1. For the Noodles: Cook your noodles according to package directions. When cooked, drain the water from the noodles, place in a colander, and rinse with cold water until the noodles are no longer warm. Set aside until ready to use.
  2. In a wok or saute pan, add 1 tablespoon of vegetable oil and heat over medium. Add in the minced garlic and cook for 2 minutes or so, until fragrant. Set aside until ready to use.
  3. In a large bowl, toss together the sesame oil, soy sauce, vinegar, sugar, chili paste, mirin, salt, scallions, carrots, and lemon juice. Add in the cooked noodles, toss to combine, taste, and adjust seasonings as necessary. Add in the cooled and cooked garlic. Cover with plastic wrap and refrigerate until ready to serve.
  4. For the Shrimp: In a wok or saute pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the shallot and cook until translucent, about 3 minutes. Meanwhile, combine the chili paste, Sriracha, sesame oil, sugar, ginger, salt, and pepper in a bowl, and toss the cleaned shrimp in the mixture.
  5. Add the shrimp to the pan and cook over high heat for 5 minutes or so, until the shrimp are cooked through and pink. Taste, adjust seasonings as needed, and set aside to cool to room temperature before adding to the noodles. I kept the shrimp and noodle separate when I stored them in the fridge, as I cooked this earlier in the day to serve for dinner. It kept quite well, and keeping the shrimp apart from the noodles allowed us to eat the leftovers for dinner the next night (with a fresh squeeze of Sriracha).

Note: I used ½ pound rock shrimp and ½ pound regular shrimp for this – I loved the texture and different sizes of shrimp in the noodles. To do this, I added the larger shrimp first, and 2-3 minutes later, I added the rock shrimp.

Red Velvet Rolls

  • 4½ teaspoons (2 packets) active dry yeast
  • ½ cup evaporated milk
  • ½ tablespoon red food coloring
  • 1 tablespoon unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • 3 to 4 cups Gold Medal unbleached all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • ½ stick (4 tablespoons) unsalted butter, room temperature
  • ½ teaspoon vanilla
  1. In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with ¼ cup warm water . Let stand 5 minutes.
  2. Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl .
  3. Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough . Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1½ hours.
  4. Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
  5. Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
  6. Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
  7. Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
  8. Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
  9. In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.

Caramel Apple Cheesecake Bars

  • 1 cup all purpose flour
  • ¼ cup light brown sugar
  • ½ cup butter, room temperature
  • Cream Cheese Filling
  • 1 (8 oz) block cream cheese, room temperature
  • 1 tsp vanilla
  • Recipes
  • ¼ cup granulated sugar + 1 Tbsp, divided
  • 1 egg
  • 2 small Granny Smith apple, peeled and small diced
  • ¼ tsp pumpkin pie spice
Recipes Steusel Topping
  • ½ cup packed light brown sugar
  • ½ cup flour
  • ¼ cup old fashioned oats
  • ¼ cup butter, room temperature
  • ¼ cup caramel sauce
  1. Preheat oven to 350°
  2. Line a 9×9 baking pan with foil.
  3. In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using a pastry cutter, or fork combine the ingredients until they make a coarse crumb.
  4. Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
  5. Meanwhile, in a mixing bow, combine cream cheese, vanilla, egg and ¼ cup granulated sugar. Beat until combined and smooth. Set aside.
  6. Dice apples and sprinkle with remaining 1 Tbsp sugar and ¼ tsp pumpkin pie spice. Stir until coated evenly. Set aside.
  7. Make streusel by combining all ingredients, light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
  8. When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
  9. But back in oven and bake for 25-30 minutes, until center is set.
  10. When done drizzle caramel sauce all over the top.
  11. Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
  12. Cut into squares when ready to serve.


  • Pizza Dough
  • Genoa Salami
  • Ham
  • Pepperoni
  • Provolone
  • Mozzarella
  • Egg Yolk
  • Olive Oil

  1. Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
  2. Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. I used chunks of mozzarella but grated would probably work fine too.
  3. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.
  4. Starting along one long edge, gently roll it up.
  5. Pinch the edges together to seal it. Tuck the ends under and pinch them together.
  6. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.
  7. Bake at 400 for about 20 to 25 minutes.
  8. Cut it into slices.Serve with sauce alongside.
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mini banana cream cookie pies

  • 1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
  • 1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
  • 1 banana
  • whipped cream for topping

  1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  2. Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
  3. Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
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Mini Apple Pie Cookies

  • 1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
  • Approx. 1 Can of Apple Pie Filling
  • Approx. 1 Cup of Caramel Sauce
  • 1 Egg for the egg-wash
  • 2 tbsp. Cinnamon Sugar
  • 1 tbsp. Nutmeg
  • Flour just for sprinkling

  1. Unroll one of the pie crusts and lay it out on your surface.
  2. Spread the Caramel Sauce over the pie crust leaving about ⅛” of an edge
  3. Coarsely chop the apples in the pie filling, then spread on top of the caramel sauce.
  4. Unroll the 2nd pie crust and cut into strips. I used a wavy edged pastry cutter.
  5. Layer the pie crust strips over the apple filling in a lattice formation.
  6. Taking a round cookie cutter, cut your cookies and lay on your cookie sheet.
  7. Beat your egg and with a pastry brush then brush the egg over the top of the lattice pastry strips.
  8. Sprinkle with cinnamon sugar and some nutmeg.
  9. Bake at 350 degrees for 20-25 or until golden brown.
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Avocado / Tomato/ Mozzarella Salad

  • 2 avocados (peeled, pitted, & cubed)
  • 2 - 3 tomatoes (cubed)
  • 1 ball fresh mozzarella cheese (cubed)
  • 2 Tbsp extra virgin olive oil
  • 2 tsp. basil
  • salt & pepper

  1. Put the cubes of avocados, tomatoes,
  2. and mozzarella in a bowl.
  3. Drizzle with olive oil.
  4. Add basil, salt & pepper.
  5. Mix lightly.
  6. Enjoy.
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Very Greek Grilled Chicken

  • 6-8 boneless, skinless chicken breasts
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
  • 1 tsp. Greek seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste

  1. Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.
  2. Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired.
  3. Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch.
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Mexican Chicken Lime Soup

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 2 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • ¾ lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 1 tsp oregano
  • ½ Tbsp cumin
  • 1 medium lime
  • ½ bunch cilantro
  • 1 medium avocado

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.
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Peanut Butter Chocolate Chip Shortbread Cookies

  • 1 stick, (1/2 cup) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup confectioner’s sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips

  1. Set oven to 325F
  2. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla.
  3. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
  4. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
  5. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
  6. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
  7. Let the cookies cool on the pan for 5 minutes before transferring to a rack.
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Time to Relax

Picnic on the beach..how romantic!

Romantic beach relaxing bed

Coco Palm Resort, Maldives

The Ritz- Carlton....Palm Beach

Beach Villa at Coco Bodu Hithi Resort, Maldives

Thassos , Greece

The Modern Honolulu in Honolulu, Hawaii

Taj Exotica...Maldives

Ladera Resort...St. Lucia


Eggs Benedict Bake

  • 5 English muffins, cut into cubes
  • 6 eggs
  • 2 cups of milk
  • 1/4 teaspoon onion powder
  • 1 1/2 cups of ham, cubed
  • 1 cup of cheddar cheese
  • 1 packet of Hollandaise sauce plus the ingredients to make it--butter and milk

  1. The day before, spray a baking dish with cooking spray and place the cubed English muffins in the bottom. Add the ham cubes to the pan as well (on top of the English muffins). Sprinkle with cheddar cheese. Whisk together the eggs, milk and onion powder. Pour this mixture over the top of the English muffins, ham and cheese. Cover and place in the fridge over night.
  2. The next morning, preheat the oven to 350 degrees. Remove the cover of the baking dish and bake for at least 45 minutes or until fully cooked. Check this by inserting a knife, when it comes out clean it is fully cooked. If it starts to get too brown on the top, cover with tin foil.
  3. In the last few minutes of the egg bake cooking, make the Hollandaise sauce according to the package instructions.
  4. When the egg bake is finished baking, remove from the oven and set it sit for 5 minutes to set. Cut into pieces and serve topped with Hollandaise sauce.
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Chicken and Spinach Pasta Bake

  • 10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces chive and onion cream cheese
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
  • 1/2 cup shredded or grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)
  • 1 - 1 1/2 cups chopped fresh spinach
  • 2 cups cooked chicken (cubed or shredded)
  • 1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
  • Fresh basil or parsley, for garnish

  1. Preheat oven to 400 degrees.
  2. Coat a medium casserole dish with non-stick spray. (Mine was a 10" round, but a 9 x 13 would work fine.)
  3. Cook pasta in salted, boiling water to al dente. Drain and set aside.
  4. While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.
  5. Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.
  6. Combine the pasta, chicken, spinach and tomatoes in a large bowl.
  7. Add in the sauce and gently stir to coat.
  8. Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)
  9. Top with the remaining mozzarella.
  10. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.
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Chocolate Lava Cake (Crock Pot)

  • 1 box chocolate cake mix
  • 1 1/4 C milk
  • 1/2 C vegetable or canola oil
  • 3 eggs
  • 1 (3.9 ounce) instant chocolate pudding
  • 2 C milk (I used 1 %)
  • 1 (12 ounce) bag milk chocolate chips
  • parchment paper


1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.

2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.

3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.4. Pour the batter into the lined crock pot.

5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.

7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.

8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum.

9. Place some on a plate and add a cool scoop of ice cream or whipped cream right on top.


Christmas truffles

Here’s what you’re going to need:
  • Boxed Cake Mix (any flavor) plus ingredients listed on box
  • 1 Cup Icing
  • Mixing Bowl
  • Sprinkles (red or green)
  • Candy Coating (I used melted white chocolate chips)
Optional: Bagged icing for pipping.
  1. Your first step is to make your cake according to the box directions.
  2. Once your cake is made and has had time to cool, break it up into crumbs and add it to a large mixing bowl. Add your cup of icing.
  3. I only used half of my cake for the 1 cup of icing. It gave the cake crumbs the perfect amount of moisture to form cake balls that didn’t fall apart. If you plan on using the entire cake, add a 2nd cup of icing.
  4. Mix your icing and cake crumbs together to form cake balls.
  5. Once you’ve formed all of your cake balls, stick them in the freezer while you do this next step. Freezing them will keep them from getting crumbly when you cover them with your candy coating.
  6. Now, use a double broiler to melt down your candy pieces. Remember, you can do this in the microwave too. Just be very careful because they burn very easily. If you melt them in the microwave, follow the directions on the bag closely!
  7. Once your candy is melted and has a smooth creamy consistency, use a spoon to pick it up and pour it over the cake ball. I wouldn’t suggest dipping the ball in the candy. I tried it and it fell apart quickly and left crumbs mixed in with the candy that you can’t fully get back out.
  8. Don’t worry! This part is going to get messy and your cake balls aren’t going to look very pretty for the moment!
  9. After you coat your cake ball and before the candy dries, sprinkle red or green “sugar” candy over the top. Don’t wait to cover all of your cake balls in the candy coating before you sprinkle! They will have already begun to harden and the sprinkles won’t stick! Only cover 2 or 3 balls at once before you use your sprinkles.
  10. This is what they’re probably going to look like..
  11. I told you they wouldn’t be very pretty just yet!
  12. All you have to do at this point is pick up the truffle and break off the excess candy hanging off the base.
  13. You can stop at this point! They are cute and yummy enough! However, if you really want to be festive, add a little pipped icing over the top of the cake balls.

Burrito Bowl with Creamy Chipotle Sauce

1 cup uncooked rice or quinoa
1/2 cup salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce*
Other additions: onion, green onion, bell pepper, avocado, cheese, cilantro

Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.

Creamy Chipotle Sauce:
1/2 cup plain greek yogurt
1 chipotle in adobo sauce
1/2 tsp. adobo sauce
1-2 cloves garlic
1 Tbsp. fresh lime juice
1/8 tsp. cumin

Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.

Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave.

From thegardengrazer.com

Baked Chipotle Sweet Potato and Zucchini Fritters, dinner sides, dinner, vegetarian

1/4 cup unsalted butter, melted (or vegan butter)
1 large egg (or egg replacer or flax egg)
2 teaspoons chipotle seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)
Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.
Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.

Butterscotch Spiral Coffee Cake


For the Dough
  • 2 1/2 to 2 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup whole milk
  • 1/4 cup (2-ounces) unsalted butter
  • 1/4 cup water
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract
For the Butterscotch Glaze
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup (2-ounces) unsalted butter
  • 2 Tablespoons light corn syrup
  • 1 teaspoon Scotch whisky
For the Cinnamon-Butter Filling
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons (1-ounce) unsalted butter, melted
  • 1/3 cup butterscotch chips, chopped
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Baked Chicken Wings

  • 1 1/2- 2 pounds chicken wing pieces
  • non-stick spray
  • 1 Tbsp gochujang (Korean red pepper paste)
  • 1 Tbsp rice wine vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 tsp sesame oil
  • 1 tsp ginger, grated
  • chopped scallions
  • chopped cilantro
  • roasted sesame seeds
  • gochugaru (Korean red pepper flakes)


  • grater
  • large mixing bowl with cover
  • large sheet pan
  • tongs
  • brush or small spoon

1.) In a large bowl, mix all the marinade ingredients together well. Add the chicken wings to the marinade, then cover and let sit in the fridge for at least 3 hours, but preferably overnight.
2.) When you are ready to make the wings, preheat oven to 400 degrees F. Place wings in a single layer on a large sheet pan lightly sprayed with non-stick spray. Give each wing a quick shake to drain off any excess marinade, then place them on the pan so that they do not touch.
3.) When the oven comes to temperature, place the tray of wings into the oven and cook for 10 minutes. After 10 minutes, remove the pan from the oven and flip the wings over, flipping just once. Place the wings back in oven to cook for another 8 minutes. After 8 minutes, remove the pan from the oven and flip the wings over one last time. Increase oven to “broil.” Place wings back in the oven to cook for another 8-10 minutes, or just until the wings get very light burned edges and a dark, glossy finish (check every few minutes after the first 5 minutes of broiling).
4.) Remove wings from the oven, then let them sit for about 5 minutes to cool. For a bit of extra gloss, brush or spoon some of the thickened cooking juices/sauce on each wing. Scatter on green onion, cilantro, roasted sesame seeds, and gochugaru and serve.

Guilt-Free Ice Cream! Just 3 ingredients: frozen bananas, peanut butter, and cocoa powder.

What do you need:
  • 3-4 bananas, sliced and frozen (slice before freezing)
  • A spoonful of peanut butter (or any other flavor such as Nutella, Almond butter)
  • 2-3 tsp. cocoa powder
  • Food Processor
For full instructions please visit: http://thenotquitevegan.wordpress.com/2012/04/15/guilt-free-ice-cream/


Chocolate Caramel and Pecan Turtle Clusters

  • 2 1/2 C pecans
  • 1/2 C butter (I use salted)
  • 1 C brown sugar
  • 1/2 C light corn syrup
  • 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
  • 1/2 t vanilla
  • 1 (12 ounce) package milk chocolate chips
  • 1/2 t shortening (I use butter flavored Crisco)
  1. Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
  2. When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
  3. Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven.With the back of a spoon, gently spread chocolate over caramel without completely covering it.
  4. Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.
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Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan


  • 1 C long-grain brown rice (I used Uncle Ben’s Brown Rice, but any long-grain rice will work.
  • 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
  • 1 large onion, diced
  • 2 tsp. + 1 tsp. olive oil
  • 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
  • 1/2 tsp. ground fennel
  • 1/2 tsp. dried Greek or Turkish oregano
  • 1/2 cup grated Parmesan cheese
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella cheese

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Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze


For the Cake
2 large eggs
3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened (I used Trader Joe's Soft Spreadable Light Cream Cheese with great results)
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
pinch salt, optional and to taste

For the Glaze
2 tablespoons cream cheese, softened
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
about 3/4 cup confectioners' sugar, plus more if necessary


For the Cake - Preheat oven to 325F. Spray two 5x3 Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside. (Cake may be baked as one 9x5 loaf, possibly as one 8x4 loaf, although I have not tested either. Adjust baking time accordingly, probably by adding 5 to 15 minutes, tent with foil if necessary to prevent over-browning)
To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), add first 5 ingredients (through vanilla), and beat on medium-high speed to cream them until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don't overmix.
Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. I baked for 47 minutes and rotated pans midway through baking. I would bake for about 45 minutes next time. If at any point your cakes seem to be browning too quickly, tent with a sheet of foil; however this was not an issue for me.
Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely. Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months. While cakes cool, make the glaze.
For the Glaze - Combine all ingredients in a medium bowl and beat on medium-high speed until smooth and silky, playing with sugar ratio if necessary until desired consistency is achieved.
Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the later version. Extra glaze will keep airtight for many weeks in the refrigerator.
Recipe from Averie Cooks.
Recipe Source: http://www.averiecooks.com/2013/06/mini-cream-cheese-pound-cakes-with-vanilla-cream-cheese-glaze.html

Brownie Batter Chocolate Fudge Cupcakes

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.