Vegetarian Black Bean Sweet Potato Enchiladas

INGREDIENTS
Filling
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper
Remaining Ingredients
2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro
INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.

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Oven Baked Chicken Parmesan

Ingredients

2 tablespoons olive oil
2 chicken breasts About 1 pound of chicken total
1 egg
1 cup panko bread crumbs
1/2 cup parmesan cheese fresh grated
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 ½ cups shredded mozzarella
2 tablespoon minced parsley optional, for garnish

Instructions
Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

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Cheddar Broccoli Rice Patties

Ingredients
2 cups rice, cooked cooled
2 eggs
1 cup cheddar
1 cup broccoli, par cooked
1/2 cup panko
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon Tony's creole seasoning

Instructions
In a medium bowl combine all ingredients.
Over medium-low heat, heat 1 tsp of oil to a medium non-stick skillet.
Depending on the size of skillet, add 2-3 1/3 C mounds of the rice mixture.

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Baked Spinach Mushroom Quesadillas

INGREDIENTS
4 tortillas (8 inch)
olive oil (enough to lightly coat the tortillas)
8 ounces sliced mushrooms
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach

INSTRUCTIONS
Preheat the oven to 400 degrees F.
Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.

Full Recipe

Beef Stroganoff French Bread

INGREDIENTS
For the stroganoff:

4 tablespoons olive oil

1 1/2 cups mushrooms

2 teaspoons salt, divided

1/2 teaspoon black pepper

2 tablespoons thyme

2 tablespoons butter

1/2 cup onions, diced

2 cloves garlic, minced

1 pound ground beef

3 tablespoons all-purpose flour

2 teaspoons paprika

1 1/2 cups beef broth

1/2 cup sour cream

1 teaspoon Dijon mustard

For the toasts:

1 loaf French bread, insides hollowed out

2 cups mozzarella

3 tablespoons chopped Italian parsley

INSTRUCTIONS
Preheat oven to 350 degrees, and line a sheet pan with parchment paper.

Make the stroganoff:  In a large Dutch oven or skillet, heat olive oil over medium heat. Saute mushrooms with one teaspoon salt and black pepper. Add thyme. Cook mushrooms until golden, approximately 4 minutes. Remove from pan and set aside.

Add butter, onions and garlic to the pan and saute 2 minutes. Cook ground beef over medium heat until brown, approximately 4 minutes. Add flour and paprika to coat evenly. Add beef broth, sour cream and mustard. Mix thoroughly and add mushrooms back in.

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Vegan Broccoli Potato Soup

Ingredients
1/2 yellow onion (or 1/2 leek) -chopped
4 cloves garlic -minced
2 lb golden potatoes (scrubbed, rinsed & diced)
1 large carrot -diced
1 celery stick -chopped
1 cup raw cashews
7-8 cups vegetable stock (low sodium)
5-6 tbsp nutritional yeast
1 lb broccoli florets
1 pinch sea salt (to taste)
1 pinch red pepper flakes
1/3 cup fresh chives -snipped for garnish
1/2 tsp turmeric (optional)
US Customary - Metric

Instructions
Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).

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Cheesecake Swirl Brownies

Fat, gooey, fudgy brownies marbled with beautiful swirls of rich, decadent cheesecake. Life does not get better than this, people.

This is easily the richest, gooiest, recipe on my entire blog. And if you're a regular here, you know... that is saying a lot.


Actually, this is an old recipe from my trusty arsenal. This post for Cheesecake Swirled Fudge Brownies contains some of the first photos I ever took that I was really proud of.

Now, not so much. HA.


But though I may look at all the "photography successes" of my younger days (um... like everything previous to last year) down a snobbishly upturned nose, I at least have to give myself a little credit for the invention of these babies.

If you're like me and you like the super gooey richness of a somewhat underbaked brownie, DO NOT CHANGE A THING ABOUT THIS FABULOUS RECIPE.

But. If you are a boring person and like your brownies to have a slightly less... raw quality, you may want to add ten minutes or so to the baking time.

Also, if you did look at the old pictures I took of these brownies back in 2011, you may notice that the brownie batter looks super thick. Well, I don't know why, but it just turned out to be less thick this time. I make these brownies all the time, so you would think I would know what the "normal" consistency of the batter is, but... I don't.

Pretty much though, whatever the consistency is you'll just want to dig one trench in the batter at a time to pour the cheesecake into. There's no such thing as being too sloppy. It's called rustic.

Have fun.


Cheesecake Swirled Fudge Brownies

For the Brownies:
2 sticks of butter, melted
2 1/4 cups of sugar
4 large eggs
1 tablespoon vanilla
1 1/4 cups of cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups chocolate chips

For the Cheesecake:
8 oz. softened cream cheese
1/3 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
1 egg

Read more at 

German Chocolate Fudge

Ingredients
16 tablespoons butter cut into 8 pieces

2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
4 1/2 cups sugar
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract
German Chocolate Icing
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
6 tablespoons butter
2 cups sweetened angel hair coconut
1 cup toasted chopped pecans

Instructions
Place the 16 tablespoons of butter and chocolate chips in a large bowl.
In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes.

Pour sugar mixture over the butter and chocolate chips.
Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract.

Full Recipe

Easy Homemade Divinity Candy

Ingredients

2 egg whites, at room temperature
2 & ¼ cups granulated sugar
½ cup water
½ cup light corn syrup
⅛ tsp salt
½ cup chopped pecans
1 tsp vanilla extract

Instructions
Line a large cookie sheet with parchment paper and set aside.
In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.

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No Bake Orange Creamsicle Truffles

Ingredients


1 cup white chocolate melting chips
1/4 cup unsalted butter
zest from 1 orange
3 tbsp. heavy cream
1/2 tsp. orange extract
a few drops orange food coloring
1/2 cup confectioners sugar, divided
Instructions

Place white chocolate melting chips in a medium bowl and set aside.
Combine butter and orange zest in a saucepan over medium heat and cook for about 1 minute. Pour in heavy cream and stir to prevent scalding the cream.
Keep stirring for another 2 minutes, then pour the mixture through a fine strainer over the white chocolate melting chips.

Full Recipe

Orange Cream Star Cookies

Ingredients
For the cookies:
3 ounces cream cheese, very soft (86g)
8 ounces unsalted butter, very soft (16 tablespoons or 226g)
1 cup granulated sugar, (206g)
finely grated zest from 1 orange
1 large egg yolk, room temperature
⅛ teaspoon salt
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour (337g)
For the orange filling:
½ cup unsalted butter, softened (4 ounces or 113g)
1 ⅔ cups powdered sugar, plus more for dusting (190g)
½ teaspoon vanilla extract
finely grated zest of 1 orange
1 tablespoon fresh orange juice

Instructions
Preheat oven to 350° F.

Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.

Full Recipe

Smooth Vanilla Bean Fudge

Ingredients
3 cups white chocolate chips
14 oz sweetened condensed milk
1 1/2 tsp vanilla bean paste
1 tsp vanilla extract
Optional:
1/2 cup candied cherries chopped
1/2 cup nuts of choice

Instructions
Line an 8x8 baking dish with aluminum foil and set aside.
Melt the chocolate chips and the sweetened condensed milk in a medium sauce pan over medium heat, stirring regularly or microwave until melted. Once mixture is melted, stir in the vanilla bean paste and vanilla extract and mix.
Add in chopped cherries and nuts and pour into prepared pan.

Full Recipe

Pumpkin pie magic cake

Ingredients
1 (30 oz) can pumpkin pie mix
4 large eggs
1 box spice cake mix
1 cup salted butter (2 sticks) melted
1 container white or vanilla frosting

Instructions
Preheat oven to 350f degrees.
Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
Then mix in cake mix and melted butter. Mix for a full 2 minutes.

Full Recipe

Soft and Chewy Pumpkin Oatmeal Cookies

INGREDIENTS
1 cup (125 grams) all-purpose flour (spooned & leveled)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter softened to room temperature
1/2 cup (100 grams) brown sugar lightly packed
1/4 cup (50 grams) granulated sugar
1 large egg yolk room temperature
1 teaspoon pure vanilla extract
1/3 cup (80 grams) pumpkin puree squeeze out excess moisture with paper towels*
1 and 1/2 cups (150 grams) old-fashioned rolled oats

INSTRUCTIONS
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.

Full Recipe

Buttery Pecan Snowball Cookies

INGREDIENTS
1 cup butter softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 1/4 cups flour
1 cup finely chopped pecan
1 cup powdered sugar for dusting
INSTRUCTIONS

Preheat oven to 350 degrees
In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake

Full Recipe

Skillet Steak Fajita Nachos

INGREDIENTS
1 lb. Flank Steak
1 packet 1 ounce Old El Paso Taco Seasoning
1 can 4.5 ounce Old El Paso green chiles
4 tablespoons fresh lime juice
¼ cup fresh cilantro chopped
1 tablespoon minced garlic
1/3 cup olive oil
large bag STURDY tortilla chips
8 ounces Mexican blend cheese
1 green pepper chopped
1 red pepper chopped
2 onions chopped
1 cup pico de gallo
guacamole sour cream, more cilantro, and pico de gallo for garnish (optional)

INSTRUCTIONS
Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic in a blender or food processor. Blend until well combined and smooth. Place flank steak in a large ziplock bag and pour in the marinade, reserving a bit of marinade for the veggies. Place in the fridge to marinate for a minimum of 24 hours.
After 24 hours, take out steak and cook in a skillet on high for 4-6 minutes on each side, or until cooked through to your liking. Remove steak from skillet and cut into bite sized pieces. Set aside.

Full Recipe

Secret Ingredient Deviled Eggs

Ingredients:

12 Large Hard Boiled Eggs, peeled and halved
1/4 + 1/8 Cups Mayonnaise
1/2 Tbs. Yellow Mustard
1/8 tsp Onion Salt
1/8 tsp Garlic Salt
1 1/2 Tbs. Dill Pickle Juice
Instructions

Peel and halve the hard boiled eggs.  Put the yolks in a small mixing bowl.
Mash up the yolks with a fork.
Mix in the mayo, mustard, onion salt, garlic salt, and dill pickle juice. Use a rubber spatula to squish all the little yolk pieces until the mixture is completely smooth.

Full Recipe

Chocolate Kahlua Cakes

Ingredients
For the cake:
1 ¾ cups (350g) sugar
2 cups (280g) all-purpose flour
¾ cup (100g) cocoa powder
1 ¼ teaspoon baking powder
1 ¼ teaspoon baking soda
¾ teaspoon salt
2 eggs (room tº)
1 cup milk
½ cup of vegetable oil
2 teaspoons vanilla extract
½ cup drip (or espresso) coffee (very hot)
½ cup Kahlua or other coffee liqueur
For the glaze:
1 cup powdered sugar
1 or 2 tablespoons Kahlua or other coffee liqueur

Instructions
For the cake:
Preheat oven to 350ºF /180ºC.
Butter and flour or spray well with cooking spray, 12 mini bundt molds.
Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. I measure everything and sift it directly over the wet ingredients.
In a large bowl beat eggs, milk, vanilla, and oil for 1 minute.

Full Recipe

Three Classic Christmas Treats to Make and Give

Homemade gifts are always best, but especially when they are edible! Classic pecan bourbon balls, mini golden rum cakes, and buttery shortbread are some of the season's best and most traditional eats.

Recently I had the opportunity to make some Christmas treats for my friends at HGTV.com. I even got to drop in on their 'Friendsmas' party photo shoot because I was close enough to deliver the goodies personally! My desserts were just one small part of the festivities, with a little corner set up for DIY ornaments and a HUGE spread of appetizers on the longest table I've ever seen!


You may already know that I love making bourbon balls for Christmas gifts and for entertaining. My usual recipe is made with walnuts, but this version is made with pecans making it even more southern (if that's possible).

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Sheet Pan Sesame Chicken and Veggies

INGREDIENTS
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 large head of broccoli, chopped (about 2 cups)
2 medium red bell peppers, cut into chunks
1 cup snap peas
Salt and pepper, to taste
Optional toppings: sesame seeds and green onions
For the sauce:
¼ cup lower-sodium soy sauce
1 Tbsp sweet chili sauce
2 Tbsp honey
2 cloves garlic
1 tsp. fresh ginger

INSTRUCTIONS
Preheat oven to 400 degrees F.
To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.

Full Recipe

10-Minute Easy Teriyaki Chicken

Teriyaki Chicken with broccoli is a super easy chicken recipe cooked in 10-minutes with no marinading needed! Crispy and juicy skinless chicken thighs stir-fried and swimming in a beautiful flavoured homemade teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki. Better than bottled sauce!

1.3 pounds (600 grams) skinless boneless chicken thighs, (cut into 1 1/2-inch pieces)
1 tablespoon cooking oil
1/4 cup soy sauce ((light soy sauce preferred))
3 tablespoons light brown sugar ((or white granulated sugar))
3 tablespoons cooking Sake (((rice wine vinegar or apple cider vinegar))
2 tablespoons Mirin ((optional — white wine or dry sherry can be substituted))
1 tablespoon sesame oil, (optional (adds a wonderful flavour))
2 teaspoons minced garlic ((2 cloves garlic)*)
1 shallot/green onion stem, (sliced to garnish)
4 cups broccoli florets, (lightly steamed)
1 teaspoon cornstarch ((or corn flour) mixed with 2 teaspoons water (ONLY IF NEEDED))
Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.

In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.

Full Recipe

Stir Fry Chicken and Vegetables

Ingredients
1-2 Tablespoons (13.6 - 27.2 g) oil
1 pound (453.6 g) skinless, boneless chicken
2-3 teaspoons (5.6 - 8.4 g) minced garlic
2 teaspoons (4 g) minced ginger
1/2 medium red onion , cut into thin wedges
1 red bell pepper , sliced
1 – 2 teaspoons (1.8 - 3.6 g) red pepper flakes (adjust to taste)
3-4 Tablespoons (48 - 64 g) reduced soy sauce
1- 1 1/2 cups (240 - 360 g) chicken stock (Adjust to desired thickness with more)
1 tablespoon (7.5 g) cornstarch
2 tablespoons (42 g) honey or brown sugar
1 pound (453.6 g) vegetables - sliced carrots , zucchini, snap peas
1 green onion , sliced
3 basil leaves or more .
Instructions

Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside.
While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey. Set Aside.
Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn. Followed by red onions, bell pepper and pepper flakes .c continue cooking for another 2 -3 minutes.

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Easy Keto Pizza Bites + Video

Ingredients
1 pound Italian sausage, cooked and drained
4 ounces cream cheese, softened
1/3 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon minced garlic
1 teaspoon Italian seasoning
3 large eggs, beaten
1 1/4 cup shredded mozzarella

Instructions
Preheat oven to 350 degrees
Combine cooked sausage and cream cheese until completely combined.
Add in remaining ingredients until well combined and chill 10 minutes to allow the flour time to absorb the moisture.
**If you skip chilling the dough they will flatten as they cook and not be nice round balls**
Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie scoop.

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Authentic Mexican Rice

INGREDIENTS
2 tablespoons Vegetable or Canola Oil
1 cup dry long-grain white rice
8 ounce can tomato sauce
16 ounces warm water
1 teaspoon chili powder
2 teaspoons Calde de Tomate tomato bouillon
2 teaspoons minced garlic about 2 cloves

INSTRUCTIONS
Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.

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Best Ground Beef Taco Meat

Ingredients
1 pound ground beef (70-80% lean)
1 tablespoon Chili Powder
1/2 teaspoon Salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 cup tomato sauce

Instructions
Cook the ground beef fully, drain grease, then add 1/2 cup tomato sauce and taco seasoning.
Allow to simmer for 5 minutes.
Add to tacos shells or use in any other recipes that call for taco meat.

Full Recipe

Better Than Take Out Beef and Broccoli

Ingredients
Steak Marinade
1 & 1/2 pound flank steak
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 Tablespoon water
2 Tablespoons vegetable oil

Beef and Broccoli
2 broccoli crowns cut into bite sized pieces
1/3 Cup low sodium soy sauce definitely use low sodium here!
3 Tablespoon beef stock
2 Tablespoon brown sugar packed
4 garlic cloves minced fine
1 teaspoon fresh ginger root minced fine
1 & 1/2 teaspoon white vinegar
2 Tablespoon flour
3 Tablespoon oil divided

Instructions
Steak Marinade
Trim excess fat off the flank steak, cut into 1 1/2 to 2-inch slices against the grain. Mix the baking soda, sugar, cornstarch, soy sauce, water, and oil in a bowl and whisk together. Add cut steak to a gallon sized zip lock bag and pour in the marinade. Massage the marinade into the meat so all of it is covered. Place in fridge and let marinate for 1 hour.

Full Recipe

Easy Chicken Stir Fry

INGREDIENTS

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups white rice
4 cups water
2/3 cup soy sauce
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1/4 cup brown sugar
1 tablespoon cornstarch
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1/4 teaspoon red pepper flakes
1 onion, cut into large chunks
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
INSTRUCTIONS

In a saucepan boil rice and water over high heat. Now on medium-low heat cover and simmer for 20 to 25 minutes until rice is tender, and water has been absorbed by the rice.
In a small bowl combine brown sugar, cornstarch and soy sauce.
Mix red pepper, ginger, and garlic into the sauce and marinade your chicken and refrigerate for 20 minutes or up to 1 hour.

Full Recipe

Christmas Mini Bundt Cakes

INGREDIENTS
CHRISTMAS MORNING COFFEE CAKE:

 1 Package Yellow Cake Mix
 1 Large Package Vanilla Pudding
 ¾ cups Oil
 ¾ cups Sherry
 2 tsp. Vanilla
 4 Eggs
 1 Tbsp. Butter
 ½ cup Sugar
 1 Tbsp. Cinnamon
 ½ cup Chopped Nuts (Pecans or Walnuts)
 Mini Bundt Pan
ICING:
 4 cups Powdered Sugar
 5 Tbsp. Milk
 2 Tsp. Vanilla
DECORATION:

 Red M&M's
 Green Jelly Slices Candy
INSTRUCTIONS
Combine cake mix, pudding, oil, eggs, sherry and butter in a mixing bowl.
Beat mixture for 7 minutes.
Mix sugar, cinnamon and nuts in a separate bowl.
Pour half of the cake batter into a greased mini bundt pans.
Sprinkle nut mixture on top of cake batter.

Full Recipe

Sparkling Cranberry White Chocolate Cake

INGREDIENTS
SPARKLING CRANBERRIES
2 cups fresh cranberries
1 1/2 cups (310g) sugar, divided
1 cup (240ml) water
CRANBERRY CAKE
3 1/3 cups (433g) all purpose flour
2 cups (414g) sugar
2 1/2 tsp baking powder
1 1/2 cups (336g) salted butter (340g), room temperature
3 eggs
2 tbsp vanilla extract
1 cup (240ml) sour cream
1 cup (240ml) milk
3 cups fresh cranberries
WHITE CHOCOLATE ICING
12 oz white chocolate chips
3/4 cup (180ml) heavy whipping cream
3/4 cup (168g) butter, room temperature
8–9 cups (920-1035g) powdered sugar
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INSTRUCTIONS
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Full Recipe

Crispy Cheddar Chicken

Ingredients

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter
Instructions

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

Full Recipe

Easy Southern Style Green Beans

INGREDIENTS
4 slices bacon diced
1 medium onion finely chopped
2 cloves garlic minced
2 lbs fresh green beans trimmed
2 1/2 – 3-1/2 cups chicken broth
Optional 1 teaspoon Cajun seasoning (please see notes)
2 tablespoons butter

INSTRUCTIONS

In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan.
Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning.

Full Recipe

Easy Fried Chicken

INGREDIENTS

2 cups all-purpose flour for coating
1 teaspoon paprika
3 pounds chicken thighs
3 eggs
2 quarts vegetable oil for frying
salt and pepper to taste

INSTRUCTIONS

Skin your chicken. In a large plastic bag put the flour and season with paprika (use more to get extra brown), salt and pepper to taste.
In a separate bowl beat egg with milk. Dip chicken pieces in flour, then to the egg mixture and finally to the breadcrumbs.
Place the coated chicken on a tray, and cover with a clean dish towel.

Full Recipe

French Onion Beef Sliders For A Crowd

INGREDIENTS
8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12–16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder

INSTRUCTIONS
Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.

Full Recipe

Bacon Wrapped Jalapeno Popper Appetizer

INGREDIENTS

6 Jalapeno peppers
1 8oz block cream cheese
12 slices of bacon
soberjulie-jalepeno-poppers-recipe

PREPARATION
Preheat oven to 400 degrees F.
Slice the jalapenos in half lengthwise and scrape out the seeds and white rind.
Pat the jalapeno dry and spread cream cheese inside it, the amount is up to you….we tend to be generous with it.
Lay a piece of bacon down, place the stuffed jalapeno on it and gently wrap the bacon around it.
Secure the bacon with a toothpick or two.

Full Recipe

Sweet Chicken Bacon Wraps

Ingredients
2 1/4 pounds boneless skinless chicken breasts ,cut into 1 inch pieces
1 pound sliced bacon ,cut into thirds
2/3 cup packed brown sugar
1 tablespoon chili powder
1/8 teaspoon cayenne pepper (or 1/4 tsp for more kick)
Tools you will need
toothpicks
tinfoil
baking sheet
cooling rack
nonstick cooking spray

Directions
Preheat the oven to 350 degrees F.

Line a baking sheet pan with foil and place a cooling rack on top. Generously coat the rack with nonstick cooking spray.

In a small bowl, stir together the brown sugar, chili powder, and cayenne pepper.

Wrap a slice of bacon around each chicken cube and secure with a toothpick.

Full Recipe

Bacon Wrapped Kielbasa with Brown Sugar Glaze

Ingredients
1 lb. kielbasa (make sure it's gluten-free)
10 slices bacon
1 1/2 C brown sugar, packed
3 Tbsp stone-ground mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper*

Instructions
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.
Cut kielbasa done the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure with a toothpick. Set aside.

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Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

This pasta recipe will remind you of your favorite Italian dining experience!

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients

For cooking chicken:

4 boneless skinless chicken breasts (halved horizontally and paper towel dried)

1/2 cup flour

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons Italian seasoning

2 tablespoons olive oil

Pasta:

12 oz of spaghetti

White Wine Parmesan Sauce:

4 tablespoons butter

1 small yellow onion (or use 1/2 onion) chopped

4 garlic cloves minced

2 scallions chopped

2 small tomatoes diced

1 tablespoon flour

Full Recipe

Brown Sugar Pecan Roasted Sweet Potatoes

Only 4 ingredients! This Brown Sugar Pecan Roasted Sweet Potatoes recipe is delicious and easy to make! Perfect side for the holidays or any day!

Brown Sugar Pecan Roasted Sweet Potatoes


Ingredients
2 large sweet potatoes (~1.5 lbs)
4-5 tbsp salted butter
3 tbsp brown sugar
1/2 cup chopped pecans

Instructions
Pre-heat oven to 350 degrees F

Scrub sweet potatoes, peel, and dice into 1-2 inch cubes. Transfer potatoes to a large mixing bowl.

Melt salted butter and chop up pecans.

Add brown sugar, chopped pecans and melted butter to sweet potatoes. Mix well to evenly coat sweet potatoes.

Full Recipe

Creamy Sweet Potato Bake

Ingredients

2 lbs sweet potatoes, peeled and thinly sliced using a mandoline (tip: choose potatoes that are very similar in size/shape)
1 Tbsp olive oil
1 medium yellow onion, finely chopped
3 fresh garlic cloves, minced or pressed
1 cup organic, unsweetened canned coconut milk
1 tsp smoked paprika
2 tsp gluten-free flour
sea salt and fresh ground black pepper, to your taste
1 Tbsp fresh chopped parsley
1 Tbsp sliced chives as garnish

Instructions

Preheat your oven 350 degrees f.
Heat the oil in a medium skillet, over medium-high heat. Add the onion and saute until it softens, about 3 minutes, then add garlic and saute another minute or two.
Meanwhile, in a small bowl whisk together coconut milk, paprika, and gluten-free flour.

Full Recipe

Vegan Taco Pasta

This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.

Vegan Taco Pasta

Ingredients
8 oz pasta, dried I used medium shells
2 tbsp olive oil
1/2 red onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 jalapeño diced
1 packet taco seasoning
6 oz soyrizo
1/2 cup chunky salsa
1 cup water
1 tsp Better Than Bouillon No Beef Base*
4 oz vegan cream cheese
cilantro, lime wedges, avocado, hot sauce for topping, optional

Instructions
Bring a pot of water to a boil. Add pasta and cook according to the package instructions. Drain and set aside.


While the pasta is cooking, heat the olive oil in a pan over medium heat. Add red onion, bell peppers, jalapeño and taco seasoning to the pan and sauté until veggies have softened (approx. 6-8 minutes).

Full Recipe

Gingerbread Cheesecake Recipe

Celebrate the holidays with a sweetly spiced dessert that's simple to make. Gingerbread Cheesecake is the ultimate crowd pleaser.

Gingerbread Cheesecake Recipe

INGREDIENTS
For the crust:
2 cups gingersnap cookie crumbs approximately 12 ounces whole cookies
1/4 cup granulated sugar
5 tablespoons butter melted
1/8 teaspoon kosher salt
For the filling:
4 8- ounce blocks cream cheese room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup unsulfured molasses
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon kosher salt
1 teaspoon balsamic vinegar
For the glaze
1 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees.
In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.

Full Recipe

Easy Cucumber Christmas Trees

These easy cucumber Christmas trees have just 2 simple ingredients and make great fun and healthy Christmas party food for kids!

Easy Cucumber Christmas Trees

Ingredients

• 1 large carrot
• 1 whole cucumber

Instructions

1. Peel the carrot, discarding the top and bottom.
2. From the thicker end of the carrot, cut 8 rounds, around 1/2 cm thick.
3. Using a mini star-shaped cutter, cut a star from each piece of carrot.
4. Divide and cut the remaining piece of carrot into 8 pieces, which will form the trunks of your cucumber trees.
5. Set the carrot stars and pieces to one side.

Full Recipe

Maple Cinnamon Spiced Nuts

Give the gift of maple cinnamon spiced nuts this holiday season! I can think of a million reasons why you should have these at your next dinner party or why you should gift them to friends, but the most important reason is because they’re absolutely the most delightful holiday treat that smell phenomenal.

Maple Cinnamon Spiced Nuts

INGREDIENTS
1 egg white
2 tablespoons maple syrup
2 cups pecans
1 cup almonds
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper

INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Set aside.

2. In a large bowl beat the egg white until frothy with the maple syrup.


3. In a small bowl, whisk together sugar, salt, cinnamon, cardamom, nutmeg, and cayenne pepper.

Full Recipe

Christmas Candied Pecans

Oven Baked Candied pecans are an amazing caramelized pecan dessert dish perfect for the Southern mama in you. Great for gifts but also for the side dish on the Thanksgiving table, learn how to make your own candied pecans in a snap and watch them be gobbled up all season long.

Christmas Candied Pecans

Ingredients

• 1 egg white
• 1 tablespoon water
• 10 ounces pecan halves
• 1 cup white sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

1. Time to make is 10 minutes to whip up and then baking.
2. Preheat oven to 250.
3. Line a baking sheet with foil and spray foil with nonstick cooking spray. Set aside.
4. In a large mixing bowl, add sugar, cinnamon and salt and mix well.
5. Beat water and egg white in a mixer for about 2-3 minutes until light and frothy, but not stiff- this is an egg wash.
6. Add pecans to egg mixture stirring to evenly coat.
7. Pour sugar mixture over pecans stirring well to evenly coat

Full Recipe

Sweet Potato Chowder

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

SWEET POTATO CHOWDER

INGREDIENTS

4 ounces pancetta, diced

1 tablespoon unsalted butter

1 sweet onion, diced

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground sage

¼ teaspoon freshly ground nutmeg

½ cup chopped carrots

3 cups chopped sweet potato, about 1 inch in size

5 cups reduced-sodium chicken stock

⅓ cup cream, half and half or coconut cream/milk

2 cups chopped tuscan kale

3 tablespoons roasted salted pepitas, for topping

INSTRUCTIONS

1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.

2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

Full Recipe