Ingredients :

• 4 large russet potatoes, peeled and sliced thinly
• 1 small onion
• 3 tbsp melted butter
• 1 tsp dried Italian herbs
•  salt and pepper

Instructions :

1. Preheat the oven to 375F. Place the potatoes into a medium mixing bowl.
2. Add the onions, butter, dried herbs, salt and pepper and mix everything very well.
3. Place parchment paper inside of the 9" Springform Pan. Add the potato mixture on top and spread it nicely.
4. Bake for about 50-55 minutes until potatoes look golden brown and cooked through.

Chicken Tenders:
[¼ cup flour + 1/4 cup cornstarch or potato starch + 1 large egg + 1 teaspoon salt + 1 teaspoon ground black pepper + 1 teaspoon ground red chili pepper + 4 chicken breasts, cut into strips or pieces + canola oil for frying]

In a large bowl, mix the  spices into the chicken until evenly coated. Add in the flour and cornflour and coat all pieces.

Sweet & Spicy Glaze:
[½ cup water + a 7 cm piece of fresh ginger, peeled and thinly sliced + 1 ½ tablespoon soy sauce + 1/2 cup packed brown sugar + 3 tablespoons rice vinegar + 1/4 cup light corn syrup or honey]

In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup.

Ingredients:
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1 cup sweetened shredded coconut1
3/4 cup Panko2
1/2 cup whole wheat flour (or all-purpose) (measured correctly)
1 teaspoon salt
1/2 teaspoon black pepper
2 large Eggland's Best eggs
1/4 cup coconut oil3
optional or garnish: chopped cilantro or parsley
Spicy Honey Orange Sauce

1/2 cup orange preserves/marmalade
1/4 cup honey
3 Tablespoons dijon mustard
1 teaspoon crushed red pepper flakes
salt, to taste

Directions:

1. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise.
2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
4. Heat the coconut oil in a large skillet over medium-high heat.
5. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.
6. Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
7. Bake for 6-10 minutes or until chicken is completely baked through.
8. Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.
9. Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
10. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.

INGREDIENTS

• 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)

CRISPY TOPPING:

• 1½ tablespoons butter
• ⅔ cup Panko breadcrumbs

SAUCE:

• ¼ cup butter
• 4 cloves garlic, crushed
• ¼ cup flour (all purpose or plain)
• 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
• 1 tablespoon cornstarch (corn flour)
• salt and pepper, to season
• 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
• ¾ cup low fat grated cheddar cheese
• 1 cup grated parmesan cheese, divided
• 6 ounces low fat mozzarella cheese

INSTRUCTIONS

1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
2. Preheat oven grill or broiler to 190°C | 375°F.

FOR CRISPY TOPPING:

1. Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.

FOR THE SAUCE:

1. Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
2. In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
3. Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
5. Allow to cool down slightly before serving.

Ingredients
3/4 cup yellow cornmeal
1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3/4 cup milk (preferably whole but low-fat works too)
1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions
Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
Note: Cornbread muffins taste best when served right out of the oven. To reheat leftovers, wrap muffins in aluminum foil and place in a preheated 350-degree oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.

Ingredients:

1 lb baby potatoes

Oil Mixture:

1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper

INGREDIENTS

Cake:
¾ cup unsalted butter, room temperature
1 cup white granulated sugar
3 eggs, room temperature
2½ cups all purpose flour
2½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
¾ cup whole milk
½ cup coconut milk (can)
1 cup sweetened coconut flakes

Frosting:
1½ cups unsalted butter, room temperature
8 oz cream cheese, room temperature
7 oz jar marshmallow fluff
1 cup powdered sugar
4 oz baking white chocolate bar
White Chocolate Ganache:
4 oz baking white chocolate bar
¼ cup heavy whipping cream
__
½ cup sweetened coconut flakes for topping

INGREDIENTS

• ½ head green cabbage
• 1 medium yellow onion 
• 2 medium carrots
• 1 small crown broccoli 
• 1 inch fresh ginger
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded 
• 1 tsp sesame oil (optional) 
• ¼ cup soy sauce 
• ¼ cup worcestershire sauce
• 2 Tbsp ketchup
• (up to) 1 Tbsp sriracha hot sauce
• 1 Tbsp sugar

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

Instructions

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.

Ingredients:
Nonstick spray
1 tablespoon butter, melted
1 tablespoon flour
1 10-ounce can red enchilada sauce
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, diced
1 4-ounce can green chiles, drained
1 1/2 cups cooked chicken, shredded and divided
1 cup sour cream
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
8 (6-inch) corn tortillas
2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
Scallions, sliced, for garnish

Cooking Directions:
Preheat oven to 350°F. Coat 8 ½ x 11-inch rimmed baking dish with nonstick spray.

In small saucepan over medium-high heat, melt butter until it foams. Once foaming has subsided, add flour and cook 1 minute, stirring constantly.

Stir in enchiladas sauce, broth, salt and pepper. Bring to boil; reduce heat and simmer until thickened, 10 to 15 minutes. Keep warm over low heat until enchiladas are ready to assemble.

In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes.

Add chicken, sour cream and shredded queso fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.

On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 40 seconds.

Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish.

Repeat with remaining tortillas.

Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.

Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.

While you could eat these wedges as a meal or side dish, they are really an appetizer. You can pile them high with cheese, bacon, sour cream and green onions, yum! They are crispy, hearty and satisfying. Great man food right! If you’re hosting a party or a game day this weekend, put these delicious things on the menu!

If you need to whip up a tasty side dish for a family get-together or neighborhood party, you’re going to want to try your hand at these amazing Parmesan potatoes. They’re great for a quick, healthy dinner side, Game Day or party snack, or breakfast potatoes.

Why have plain pancakes for breakfast when you could have this funfetti pancake explosion? Strawberry sprinkles pancakes are something your kids will LOVE to look forward to in the morning – so whip up a quick batch before heading off to sleep and drop them in the pan the next morning. We will be honest with you – there is no easier way to get them up for school in the morning!

Ingredients :
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 1 cup of whole milk
- 1 egg
- ½ tsp vanilla extract
- 2 tbsp butter, melted
- 5-6 medium-sized strawberries, sliced
- sprinkles of your choice

Instructions :
1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt.
2. Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined.
3. Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins.
4. To serve, place strawberry side up and sprinkle with confectioners sugar if desired.

Ingredients

• 4 cup canola oil
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 6 dill pickle spears
• ranch dressing for dipping

Instructions

1. Heat oil in a 12-inch skillet over medium-high heat.
2. Place pickle spears on a plate with paper towels, blotting gently to remove excess moisture.
3. Place flour in a shallow dish. Add eggs to another shallow dish and beat gently with a fork or whisk. Place panko breadcrumbs in a third shallow dish.
4. Dip each pickle spear into the flour, then into the egg, back into the flour, then back into the egg, and lastly into the breadcrumbs. Be sure to coat well with the breadcrumbs.
5. Fry in hot oil for 2-3 minutes on each side or until deep golden brown. Drain pickles on a cooling rack set over newspaper or paper towels. Serve with ranch dipping sauce.

Ingredients

• 16 ounces Cheese Stuffed Tortellini - cooked according to package instructions
• 2 Garlic Cloves - chopped
• 1 Tablespoon Olive Oil
• 2 Cups Whole Milk
• 1/2 teaspoon Dry Italian Seasoning
• 8 ounces Original Velveeta Cheese - cubed
• 2 Cups Shredded Cheese Blend (a blend that includes mozzarella, like an Italian blend)
• 2 ounces Pepperoni - quartered
• 1/2 Cup Pizza Sauce
• Sliced Pepperoni - for topping
• 1 Cup Shredded Mozzarella Cheese

Instructions

• Preheat oven to 375°F
• Prepare and measure all ingredients before beginning.
• In 3 quart pot over medium heat; cook garlic in oil while stirring for 1 minute or until golden.
• Add milk and Italian seasoning. Stir and heat until milk begins to steam.
• Reduce heat then add Velveeta and shredded cheese blend. Stir until melted.
• Turn off heat but keep pot on burner. Add cooked tortellini and quartered pepperoni. Stir 1 minute then transfer mixture to casserole dish.
• Dollop pizza sauce on top and swirl into cheesy tortellini without fully mixing.
• Layer slices of pepperoni on top then sprinkle with mozzarella cheese.
• Bake uncovered on center rack for 25 minutes. Broil on high for 3-4 minutes to brown.

Ingredients

• 8 Ripe Peaches
• 2 cups Balsamic Vinegar
• 2 cups Fresh Basil
• 12 oz Fresh Mozzarella, Thinly Sliced
• 3-6 oz Prosciutto
• Maldon Salt
• Fresh Ground Pepper
• Olive Oil

Directions

1. Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.

2. To assemble the salad, cut the peaches into thick slices (be sure to cut around the pit!) Arrange on a large cutting board, alternating with the mozzarella slices, basil leaves, and a slice of prosciutto cut into 2″ pieces.

3. Drizzle the balsamic reduction over assembled salad, followed by a thin stream of olive oil over the salad. Finally, sprinkle on salt and pepper.

Chocolate Chip Banana Bread

Ingredients:

• 1/2 cup butter (equivalent to 1 stick of butter), melted
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Greek yogurt
• 2 over-ripe bananas, mashed
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir the melted butter and sugar together.
3. Add the eggs and vanilla extract and mix well.  Set the wet ingredients aside.
4. In a separate large bowl, whisk the flour, baking soda, and salt together.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Add in the yogurt and the mashed bananas and mix until just combined.
7. Gently stir in the chocolate chips.
8. Spread evenly into a greased 9 x 5 loaf pan.
9. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.  If you stab a chocolate chip, try again.  It might be done even if you have chocolate goo on your tester.
10. Cool the loaf in the pan for at least 15 minutes before cutting into it.

Mexican Street Corn

Ingredients :
For the Spread:
1/4 cup mayonnaise
2 Tablespoons sour cream
1/4 teaspoon garlic salt
Juice from one lime
For the Topping:
1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)
Chopped cilantro, for garnish (optional)

Instructions :
Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.

Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

Cod in Tomato Basil Sauce

Ingredients

• For the White Wine Tomato Basil Sauce:
• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 2 large cloves (or 3 smaller cloves) garlic, finely minced
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup dry white wine
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon fresh ground black pepper (more to taste)
• For the Cod:
• 2 tablespoons olive oil
• 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
• Salt and pepper

Instructions

1. Preheat oven to 375 degrees (F).
2. For the White Wine Tomato Basil Sauce:
3. Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
4. For the Cod:
5. Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
6. Pour the white wine tomato basil sauce over the cod and serve at once.

Cheesecake Stuffed Strawberries

Ingredients

• 24+ large, fresh strawberries (1½ to 2 lbs, depends on how much you fill them)
• 1 (8oz) package cream cheese, room temperature or softened slightly
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup fresh blueberries

Instructions

1. Cut the stems from the strawberries, so the strawberries can sit cut-side down.
2. Cut a deep "X" from the tip down, being careful not to cut all the way through.
3. Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
4. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
5. Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.

Ingredients
Crust
1 Tbsp Butter
20 Nilla Wafers, Crushed
Filling
4 8oz Packages Cream Cheese, Softened
1 Cup Sugar
1 tsp Vanilla Bean Paste (or Extract)
4 Egg Whites, Whipped
Topping
1 Pint (2 Cups) Sour Cream
2 Tbsp Sugar
1 tsp Vanilla Bean Paste (or Extract)

Instructions
Butter springform pan thoroughly and coat with cookie crumbs.
Using whisk attachment, mix cream cheese, sugar and vanilla well.
Add whipped egg whites and mix in completely.
Pour cream cheese mixture in springform pan and bake at 350 degrees for 30 minutes.
Remove from oven and increase temperature to 425.
Mix sour cream, sugar and vanilla then spread over the top of the baked cake.
Return to oven for 5 minutes to set.
Cool on counter for an hour then refrigerate for at least 6 hours or overnight.
Slice and enjoy!

Loaded Baked Potato Rounds

Ingredients:

• 5-6 baby red potatoes, sliced into 1/4-inch thick rounds
• Olive oil, for brushing
• Kosher salt, for sprinkling
• 2 cups shredded cheddar cheese
• 8 strips bacon, cooked and chopped
• 3 tablespoons chopped chives

Instructions:

1. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
2. Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
3. Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.

Apple Slice Cookies | A Perfect Afternoon Snack Recipe

Ingredients

1 Red Delicious Apple
¼ cup Peanut Butter
1 to 2 Tablespoons Unsweetened Coconut Flakes
1 to 2 Tablespoons Chopped Walnut Pieces
1 to 2 Tablespoons Mini Chocolate Chips
Lemon Juice (optional)

Instructions
Cut the core from the apple (or cut out the cores from each piece after slicing).
Slice the apple into ¼ inch slices using a large knife.
Optional - If you're worried about the apples turning brown, place the slices in a zip lock bag and toss with a squirt of lemon juice.
Set each of the apple slices onto a sheet of paper towel and blot the tops dry with another paper towel.
Spread a layer of peanut butter on each apple slice.
Then top with a generous amount of coconut flakes, and some walnuts and mini chocolate chips.
Enjoy!

INGREDIENTS

For the pesto

• 2 raw broccoli stems, chopped into large pieces
• ⅓ cup pine nuts (you can round this to 5 Tblsps if you're not a measuring cup kind of household)
• 3 garlic cloves, roughly chopped
• Juice of 2 lemons
• Zest of 1 lemon
• ½ tsp salt
• Bunch of fresh herbs (I like a combo of basil and cilantro)
• ½ cup of extra virgin olive oil

For the pasta

• 350g / 12oz bucatini or another pasta of your choice
• Broccoli florets (everything left from the two heads of broccoli you de-stemmed for the pesto)
• Sundried or semi-dried tomatoes, for garnish

INSTRUCTIONS

1. Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
2. Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
3. Drain pasta and broccoli and return to the pan.
4. Add the pesto and stir through over a very low heat.
5. Serve topped with sundried tomatoes.

Ingredients
2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
1/2 pound fettuccine pasta
NOTE:
WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

LOADED BAKED POTATO NACHOS

INGREDIENTS

• 4 Russet potatoes, washed and sliced
• 2 tbsp olive oil
• salt and pepper
• 10 slices turkey bacon
• 2 C colby jack cheese, shredded
• ¼ black olives, sliced
• 2 scallions, thinly sliced
• sour cream

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Toss potatoes in olive oil and season well with salt and pepper. Arrange potatoes on a lined baking sheet, trying not to overlap too much.
3. Bake potatoes for 15-25 minutes or until tender and the edges are golden brown and crisp.
4. While potatoes are baking, brown turkey bacon in a large skillet over medium high heat until crisp. Cut bacon into pieces.
5. Top baked potatoes with cheese, bacon, scallions and olives. Return to oven and bake an additional 3-5 minutes or until the cheese is melted and bacon is heated through. Serve with sour cream.

Caramel Toffee Crunch Cheesecake

Crust:
3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup Toffee Bits
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips (these are my favorite)

Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

Filling:
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/2 cup caramel
1/2 cup Toffee Bits ; plus more for garnish

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wetted knife for cleaner slices.

Homemade Caramel Sauce (this is the only caramel topping I approve of the cheaters using):
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.

Ingredients

• 1 carton of Strawberries
• 1 (12 oz) bag of Chocolate Chips (I used Ghirardelli Milk Chocolate Chips)
• optional: sprinkles or mini chocolate chips for decorating
• For the cheesecake filling
• 1/2 package (4 oz) cream cheese
• 1 cup cool whip
• 1/2 cup powdered sugar
• 1 tsp vanilla

Instructions

Before you start on the strawberries, make the cheesecake filling.

• Beat together the cream cheese and cool whip until smooth. Then cream in the sugar and vanilla. Put the filling in the fridge to cool while you make the strawberries.

• Melt half of the chocolate chips in a glass cup or coffee mug in the microwave for 1 minute. Stir in the remaining chocolate chips and melt in 20 second intervals until all the chocolate is melted and smooth. Do not overcook!

• Clean and thoroughly dry the strawberries, if they are wet at all they will ruin the chocolate.

• Dip the strawberries (leaving some space at the top) and place them on parchment paper.

• Optional: sprinkle on some mini chocolate chips or sprinkles.
• Let the chocolate completely cool and set. It's better if they set at room temperature but if you are impatient you can always put them in the fridge to cool faster.

• Remove the stems from the strawberries and cut out the white center area.
• Scoop the cheesecake filling into a ziplock bag and seal. Cut a small hole in the corner and pipe the filling into the strawberries. Keep refrigerated.

Ingredients :
1.5 pounds baby OR Creamer potatoes, washed and left whole
2 large portobello mushrooms, halved and sliced 1/4-1/2 inch thick
8 oz button mushrooms, sliced
3 garlic cloves, minced
2 tbsp. olive oil
3 tbsp. balsamic vinegar
Salt and pepper
1/4 tsp. red chili flakes
1/4 tsp. ground thyme

Sauce :
2/3 cup vegetable broth
1/2 cup heavy whipping cream
1/3 cup white OR red wine (can omit and use more broth)
1/4 cup chives, chopped (about 30 grams or 1 oz)

Instructions
1. Preheat oven to 425F.
2. Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme into a large mixing bowl. Toss until evenly coated. Pour into a large cast iron skillet and spread out evenly. Roast for 15 minutes. Toss and cook for another 15 minutes, or until potatoes are fork tender. Remove from oven and place pan over medium heat.
3. Pour in wine and cook until dissipated, about 2-3 minutes. Pour in broth and cream. Sprinkle with half the chives. Bring to a boil and simmer for 5 minutes. Garnish with remaining chives and serve!
4. Note: If you do not have a cast iron pan, just cook the mixture in an oven safe pan or baking sheet and then transfer to a stove-top frying or saute pan to finish the recipe off!

So, um, this recipe is ridiculously simple, but I'd feel guilty if I kept it all to myself. We are talking three very simple ingredients, minimal prep time, and maximum flavor.

Pomegranate + Dark Chocolate + Sea Salt + 5 to 8 minutes of your time = FABULOUS LITTLE TREATS

I basically put pomegranate into everything possible. It's bright, tastes great, and adds a dash of drama to any dish.

Once, I insisted a catering manager at an event I attended call the chef so I could tell him that I thought putting pomegranate seeds and mint into a simple fattoush salad was inspired. I really do appreciate good food at events (it can often be so blah) and anytime anyone adds pomegranate I feel I've found a kindred spirit...but I realize now that calling the chef may have been slight overkill. But only slight!

I'd recommend using a high quality dark chocolate for this easy, little recipe. Poms are in season, in the Northern Hemisphere, September to February (Aussies, sorry, you have to wait till March). So, this little treat would make a great Valentine's Day gift - as opposed to a foil wrapped (delicious, but not-so-great-for-you) chocolate heart.

INGREDIENTS

• 2 1/2 cups pomegranate seeds
• 5.25 ounces (150 grams) good dark chocolate, melted*
• 1 tablespoon sea salt

INSTRUCTIONS

• Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.
• Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out.
• Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds.
• Finish with a pinch of sea salt on each of the pom chocolate bites.
• Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.