NO BAKE MINT CHOCOLATE CHIP PIE



Ingredients

  • 24 Oreo cookies (2 rows)
  • 5 Tbls butter , melted
  • 1 (8 oz) package cream cheese
  • 1 1/4 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 6-8 drops green food coloring (optional)
  • 1 (8 oz) container Cool Whip
  • 1/2 cup mini chocolate chips
  • 1 cup chopped Andes mint candy

Instructions

  1. In a blender or food processor, blend Oreo's to crumbs. Mix melted butter with crumbs. Pour into a 9 inch pie plate, and press to form a crust. Freeze until ready to use.
  2. Mix together cream cheese and sugar until smooth. Mix in peppermint extract and food coloring. Mix until the color is well blended.
  3. Fold in container of whipped cream. Add chocolate chips.
  4. Pour filling into prepared crust. Sprinkle with chopped candy.
  5. Place in fridge until ready to serve.
Ingredients 24 Oreo cookies (2 rows) 5 Tbls butter , melted 1 (8 oz) package cream cheese 1 1/4 cup powdered sugar 1/2 tsp pepper...

STARBUCKS COPYCAT LEMON LOAF



Ingredients

Lemon Loaf

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract*
  • zest of 1 large lemon or use 1 and 1/2 lemons if you don't have lemon extract
  • 2 tablespoons lemon juice
  • 1/3 cup buttermilk sour cream works too

Lemon Icing

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons cream or milk


Instructions
Lemon Loaf

  1. Preheat the oven to 350F degrees. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, baking soda & salt.
  3. In a separate bowl beat together the butter and sugar until fluffy - this will take at least 3 minutes.
  4. Mix in the eggs 1 at a time. Then mix in the vanilla extract, lemon zest, and lemon juice.
  5. With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
  6. Repeat the process with the rest of the flour mixture and buttermilk.
  7. Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

Lemon Icing

  1. In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in a little more powdered sugar or cream as needed.
  2. Remove the cooled loaf from the pan and drizzle or pour over top.
Ingredients Lemon Loaf 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 c...

CINNABONS CINNAMON ROLLS



Ingredients
Dough

  • 2 1/4 tsp active dry yeast or instant yeast
  • 1 cup milk lukewarm
  • 1/2 cup granulated sugar
  • 1/3 cup butter unsalted, softened, or margarine
  • 1 tsp salt
  • 2 eggs
  • 4 cups all-purpose flour

Filling

  • 1 cup brown sugar packed
  • 3 tbsp cinnamon
  • 1/3 cup butter unsalted, softened, or margarine

Cream cheese icing

  • 6 tbsp butter unsalted, softened, or margarine
  • 1 1/2 cups powdered sugar also known as icing sugar, or confectioner's sugar
  • 1/4 cup cream cheese at room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


Instructions

  1. For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
  2. To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
  3. Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated.
  4. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Combine the brown sugar and cinnamon in a bowl.
  6. Grease a 9x13 inch baking dish with cooking spray or butter.
  7. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
  8. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
  9. Working carefully, from the long edge, roll the dough down to the bottom edge.
  10. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
  11. Preheat oven to 350 degrees. 
  12. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
  13. While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
  14. When the rolls are done, spread generously with icing.
Ingredients Dough 2 1/4 tsp active dry yeast or instant yeast 1 cup milk lukewarm 1/2 cup granulated sugar 1/3 cup butter unsalte...

PUMPKIN WAFFLE RECIPE




Ingredients

  • 2 cups of all-pupose flour
  • 3 tablespoons of firmly packed dark brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon or pumpkin pie spice
  • 1/2 teaspoon of kosher salt
  • 1 1/2 cups of milk
  • 1 cup of canned 100% pure pumpkin
  • 1 egg yolk plus 3 egg whites
  • 4 tablespoons of melted cooled butter
  • 2 tablespoons of apple cider vinegar

Instructions

  1. In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
  2. Combine dry ingredients in a large mixing bowl and whisk together.
  3. Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
  4. Add pumpkin mixture to dry ingredients and stir to combine.
  5. Gently fold in egg whites.
  6. Use batter immediately in waffle maker.
Ingredients 2 cups of all-pupose flour 3 tablespoons of firmly packed dark brown sugar 2 teaspoons of baking powder 1 teaspoon of...

CHICKEN SPAGHETTI IN A CROCK POT



Ingredients

  • 1/2 cup diced yellow onion
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 small can mild diced green chiles
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 2 chicken breasts {about 1 lb.}
  • 1 can cream of mushroom soup
  • 3/4-1 lb. cooked spaghetti
  • 3 cups grated cheddar cheese
  • a few splashes chicken stock {optional}


Instructions

  1. Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
Ingredients 1/2 cup diced yellow onion 1/2 red bell pepper diced 1/2 green bell pepper diced 1 small can mild diced green chiles ...

SLOW COOKER PEANUT BUTTER CHICKEN



Ingredients

  •  4 large chicken breasts
  •  1/2 cup crunchy peanut butter
  •  1/4 cup soy sauce I use low sodium GF Tamari Soy Sauce
  •  1/4 cup honey
  •  1/4 cup rice vinegar
  •  1/2 cup chicken broth
  •  3 large garlic cloves minced
  •  1 tbsp crushed red pepper optional
  •  1 tbsp lime juice

Instructions

  1. Place chicken breasts into your slow cooker.
  2. In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.
  3. Pour on top chicken.
  4. Cook on low for about 4 hours or until chicken is no longer pink and easy to shred.
  5. Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad
Ingredients  4 large chicken breasts  1/2 cup crunchy peanut butter  1/4 cup soy sauce I use low sodium GF Tamari Soy Sauce  1/4 c...

HOW TO MAKE THE PERFECT ROAST POTATOES



Ingredients

  • 1 kg potatoes
  • Cooking oil
  • Salt
  • Black pepper

Instructions

  1. Peel the potatoes, and cut them into chunks (depending on your preferred size).
  2. Place the potatoes in a large pan of water, and boil until very soft. Drain the potatoes, and return them to the pan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes (if your potatoes are very soft then make sure you don't shake too hard!).
  3. Transfer the potatoes to a baking tray, and toss in a generous amount of oil. Spread them out into a single layer if possible. Season generously with salt and black pepper.
  4. Roast at 200°C (Gas Mark 6 / 400°F) for around 25 minutes, then turn each piece of potato over. Return to the oven for a further 20 minutes, or until the potatoes are golden brown and crispy.


Ingredients 1 kg potatoes Cooking oil Salt Black pepper Instructions Peel the potatoes, and cut them into chunks (depending ...

Garden Fresh Bruschetta



Ingredients

  • 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
  • 1 clove garlic , minced
  • 1/4 cup fresh basil chopped fine
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon each salt & pepper (or to taste)

For Serving

  • 1 baguette
  • olive oil & fresh garlic for toasting


Instructions

  1. Dice tomatoes about 1/4" and lightly drain.
  2. Mix all ingredients and let stand at room temperature for at least 1 hour.
  3. Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
  4. Top with tomato mixture.


Ingredients 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small 1 clove garlic , minced 1/4 cup fresh b...
 

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