Chocolate Chip Cheesecake

For the crust
1 1/2 cups graham cracker crumbs (10 crackers: 1 bag)
6 tablespoons unsalted butter, melted
For the filling
32 ounces (4 blocks) low fat cream cheese at room temperature
1 1/2 cups sugar
4 whole extra-large eggs, at room temperature
1/4 cup sour cream, low fat
1 1/2 teaspoons pure vanilla extract
1 cup mini chocolate chips
For the ganache
1/2 cup heavy cream
3/4 cup chocolate chips (milk chocolate or semi sweet)
Directions
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers and melted butter in a bowl until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and vanilla. Fold in the chocolate chips. Pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes (DO NOT open the oven door when you lower the temperature. Trust you oven, and KNOW that your cheesecake is not burning after 15 minutes). Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
*Lowering the temperature and letting it cook for a little longer allows it to cook all the way through without browning it or making too many cracks in the top. Turning off the oven and letting the cake sit inside with the door cracked is a great trick to continue cooking it, but it won’t brown or burn.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.To make the topping, heat the heavy cream and chocolate chips in a double boiler over low heat. Once the chocolate has melted and is stirred in, remove the bowl from the heat and let it cool. Allow it too cool to room temperature. It will thicken as it cools. But you will still be able to pour it onto the cheesecake. Carefully pour the ganache into the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge. Refrigerate until ready to serve. 
I cut a piece of the cheesecake for its ‘photoshoot’ about an hour before church on Valentine’s night. As I was taking pictures I thought it would be great to have a picture of a bite of the cheesecake. And then another bite, and another, and oh crap, I ate the entire slice. And then I proceeded to eat more. I literally ate about 1/8 of the entire cake by the time it was all over. It was good stuff!
Source: http://www.fatgirltrappedinaskinnybody.com/2010/02/chocolate-chip-cheesecake/

MARYLAND CRAB CAKES

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
 Source: Crock Pot Recipes

Spicy Smoked Sausage Alfredo Bake

Author: Danelle

Serves: 6 servings

Ingredients

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

Instructions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

Source: http://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

Brown Sugar-Glazed Turkey Meatballs

Ingredients

For the Meatballs

• 1 package (2 lbs.) Butterball Sweet Onion Turkey Burgers, thawed
• ½-cup Italian Style Bread Crumbs
• 1 egg, lightly beaten
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ⅛ teaspoon fresh ground pepper, or to taste
• 2 garlic cloves, minced
• 1 teaspoon dried oregano

For the Glaze:

• ½-cup light brown sugar
• 2 tablespoons white vinegar
• 1 tablespoon rice vinegar

Instructions

1. Preheat oven to 350.
2. Place a baking/wire rack over a baking sheet; set aside.
3. In a large bowl, combine thawed turkey burgers, bread crumbs, egg, paprika, cayenne pepper, salt, fresh ground pepper, garlic and oregano.
4. Using a wooden spoon, mix until well combined and thoroughly incorporated.
5. Shape mixture into 1-inch balls and place on previously prepared baking sheet. You may have to do this in two batches, depending on the size of your baking sheet.
6. Bake for 16 to 18 minutes, or until cooked through.

In the meantime, prepare the glaze.

1. In a large, non-stick frying pan, combine brown sugar, white vinegar and rice vinegar.
2. Add baked meatballs to the pan and cook over medium heat for 10 minutes, turning meatballs once half way through cooking, stirring occasionally.
3. Remove from frying pan.
4. Serve.

Notes

RECIPE SOURCE: DIETHOOD

Grilled Cheese with Gouda, Roasted Mushrooms and Onions

This Grilled Cheese with Gouda, Roasted Mushrooms and Onions recipe takes grilled cheese sandwiches to a new level of goodness.

A great classic grilled cheese sandwich is hard to beat. A grilled cheese sandwich jacked up with Gouda cheese and roasted mushrooms and onions? Well, that’s a grilled cheese sandwich that is even harder to beat.
 

Ingredients

• 8 ounces mushrooms, sliced
• 1 medium onion, sliced (the sweeter the better)
• 2 tablespoons olive oil
• salt and pepper
• 4 tablespoons butter
• 4 slices bread of choice
• 1 cup gouda, shredded

Directions

1. Preheat oven to 400°F.
2. On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
3. In a skillet stove top, melt 4 tablespoons butter over medium heat.
4. While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
5. In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

Source: http://shewearsmanyhats.com/mushroom-onions-gouda-grilled-cheese/

Chicken Alfredo Baked Ziti

 Ingredients:

Chicken Baked Ziti Ingredients:

• 12 ounces ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
• (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

Alfredo Sauce Ingredients:

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Method:

To Make The Chicken Baked Ziti:

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Source: http://www.gimmesomeoven.com/chicken-alfredo-baked-ziti-recipe/#_a5y_p=2411477

Truffle and Bonbon Basics

Ingredients

1. 1 lb. candy corn
2. 16 oz. jar creamy peanut butter
3. dipping chocolate

Instructions

1. Melt candy corn in microwave for 1 minute, stirring every 15 seconds.
2. Mix in the peanut butter.
3. Chill for a couple of minutes in freezer.
4. Form the peanut butter mixture into small balls, set on wax or dipping paper, and place in refrigerator while preparing chocolate.
5. Melt dipping chocolate as directed on packaging.
6. Use dipping fork/utensil to dip chilled butterfingers balls in chocolate.
7. Set on dipping paper and return to refrigerator for just a couple of minutes until hardened.
8. Promptly remove from refrigerator and enjoy!

By Mitzi @WrittenReality

Source: http://writtenreality.com/homemade-butterfinger-bonbons-recipe/

Best Ever Meatloaf

Ingredients

1. 2 lbs. extra lean ground beef
2. 1/4 cup of Zesty Italian dressing
3. 1 large onion, finely chopped
4. ketchup
5. 1 pkg. chicken flavored stuffing mix
6. 2 eggs
7. 1/2 cup shredded sharp cheddar cheese

Directions

1. Preheat oven to 375 degrees.
2. In skillet, cook onions in dressing until slightly browned.
3. In large bowl, mix ground beef, 1/4 cup of ketchup, stuffing mix, eggs, onions, and 1 cup of water.
4. Place the combined ingredients into a 13 x 9 baking dish and shape into a large loaf.
5. Add layer of ketchup to the top of the loaf and bake for 1 hour or until it's cooked all the way through.
6. Optional: Cover the loaf with cheese and bake until melted.

By Mitzi @WrittenReality

Source: http://writtenreality.com/best-ever-meatloaf/

Bacon, Spaghetti Squash, and Parmesan Fritters

Ingredients

• 2 eggs
• 1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
• 3 cups spaghetti squash, cooked and wringed out (see instructions below)
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 + 1/8 teaspoons salt
• 3 green onions, chopped
• 5 bacon strips, cooked, drained of fat, and chopped
• 2 tablespoons olive oil
For garnish:
• 2 green onions, chopped
• dollop of Greek Yogurt

Directions

The recipe required 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 of a whole spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance):
1. Preheat oven to 425 Fahrenheit.
2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
3. Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
4. Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
5. Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
Now, on to how to make fritters:
6. In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
7. Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
8. Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).

 Source: http://juliasalbum.com/2014/09/bacon-spaghetti-squash-fritters-recipe/

The best and easy peanut butter cookies

Ingredients

• 1/4 cup creamy peanut butter (can use natural one too)
• 2 tablespoons unsalted butter, room temperature (not melted - just let the butter from refrigerator sit on the counter for about an hour or so)
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour, sifted or aerated (see important note below!)
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar for coating

Instructions

Important note about properly measuring flour using measuring cups:
1. The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
2. Preheat oven to 350 degrees Fahrenheit. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add an egg and vanilla, and continue beating until creamy.
3. In a separate bowl, whisk together flour, baking powder. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.
4. Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place granulated sugar on a plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
5. Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Source: http://juliasalbum.com/2014/07/easy-peanut-butter-cookies/

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/2 cup reserved cooked pasta water (or more)
• red pepper flakes, to taste
• salt, to taste

Directions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil, stir to combine.
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

 Source: http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

Creamy Shrimp and Mushroom Pasta

Ingredients

• 2 tablespoons olive oil
• 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
• 3 garlic cloves
• dried basil
• crushed red pepper flakes
• paprika
• 8 oz mushrooms, thinly sliced
• 1 cup half and half
• 1/2 cup Parmesan cheese, shredded
• 3/4 cup Mozzarella cheese, shredded
• cooked pasta water
• 8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)

Directions

1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Source: http://juliasalbum.com/2014/10/creamy-shrimp-and-mushroom-pasta/

Softbatch Cream Cheese Chocolate Chip Cookies

 

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Method:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag

No-Bake Bars Recipe

The Best No-Bake Bars You'll Ever Eat! Clean and healthy as always.

It's still a dessert so eat in moderation!



Ingredients

1 cup natural peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract


Directions

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy.

Source: Crock Pot Recipes

Christmas vanilla roll cake

Ingredients

Vanilla Roll Cake
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits (found at WalMart)
• 2 egg whites
• 1 tablespoon sugar
Vanilla Buttercream
• 1 cup Land O'Lakes butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream
Decorations
• 4 oz white chocolate
• red & green sprinkles

Instructions

1. Heat the oven to 450F.
2. Line a 17X12" jelly/sheet pan with parchment paper. Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream
10. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
11. Lower the speed and slowly add the sugar, 1/2 cup at a time.
12. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13. Add few drops of heavy cream until it reaches the consistency you desire.
14. With a spatula fold in the sprinkles.
15. Gently unroll the cake and spread the buttercream evenly all over it.
16. Roll it again and place in the fridge for a couple of hours.
17. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
18. Let the chocolate settle for few minutes and slice the cake. 

Source: http://roxanashomebaking.com/christmas-vanilla-roll-cake-recipe/

Cheese and Garlic Crack Bread

 

If you haven’t tried crack bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and so-cheesy

 

Ingredients

• 1 crusty loaf, preferably sourdough or Vienna
• ¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

• 100g/3.5oz unsalted butter, softened
• 2 garlic cloves, minced
• ⅜ tsp salt
• 1 tbsp fresh parsley, finely chopped

 

Directions

1. Preheat the oven to 180C/350F.
2. Melt butter and then mix in other Garlic Butter ingredients.
3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6. Serve immediately.

Notes

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.

Source: http://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/

Gluten Free Butter Cake

 

Ingredients

For prepping the pans
2 tablespoons (28 g) unsalted butter, at room temperature
1/4 cup (50 g) sugar
For the cake layer
3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
2 tablespoons (18 g) cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (200 g) sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 egg (60 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
6 tablespoons (3 fluid ounces) milk, at room temperature
For the cheesecake layer
8 ounces cream cheese, at room temperature
3 tablespoons (36 g) sugar
1 egg (60 g, out of shell), at room temperature
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract

Directions

• Preheat your oven to 375°F. Prep a combination of 3-inch and 4-inch ramekins and/or 4-inch springform pan(s) (I used 2 3-inch and 2 4-inch ramekins and pans) by greasing the bottom and sides of each generously with softened butter and sprinkling with an even layer of sugar. Tap the sugar around the pans to coat the entire buttered surface. Set the pans aside.
• Make the cake layer. In a large bowl, place the flour, cornstarch, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg, vanilla and milk, mixing to combine after each addition. The batter should be thick but relatively fluffy. Divide the batter evenly among the prepared baking dishes, spread it into an even layer in each, and set them aside.
• Make the cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese and beat on medium-high speed until light and fluffy. Add the sugar, egg, salt and vanilla, beating to combine well after each addition. The mixture should be light and fluffy. Divide the cheesecake layer among the ramekins, on top of the cake layer, and spread into an even layer.
• Place the pans on a large rimmed baking sheet, spaced evenly apart from one another, and place in the center of the preheated oven. Bake until the cakes are mostly set on top, with just a little bit of jiggle in the center when shaken lightly from side to side (20 to 25 minutes, depending upon the size of the ramekin). If you have used pans of different sizes, remove the smaller pans first and allow the larger ones to finish baking. Remove from the oven, transfer the pans to a wire rack immediately and allow to cool completely in the pans. Unmold the cooled cakes by either removing the sides of the springform pans or lifting the cake out carefully with a small offset spatula.
• Inspired by Homemade Cravings.
  Source: http://glutenfreeonashoestring.com/california-pizza-kitchen-style-gluten-free-butter-cake/

Eggplant Parmesan

One of my favorite dishes to create from scratch. It’s really filling, super flavorful, hearty, and healthy.

Ingredients:

• 1 large eggplant, sliced into ½" thick slices
• 2 tbsp. kosher salt
• 1½ cup Italian seasoned breadcrumbs
• 3 eggs
• ½ cup milk
• 4 tbsp. vegetable oil, for lightly pan-frying
• 3 cups marinara sauce, homemade or store-bought
• 2 cups whole milk mozzarella, shredded
• 1 cup parmesan cheese, shredded
• Handful of fresh basil leaves, chopped, for garnish (optional)

Directions:

1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
3. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
4. Preheat oven to 375 degrees.
5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a ¼ cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
8. Serve hot and top with chopped basil, if using.

Source: http://www.tablefortwoblog.com/eggplant-parmesan/

Crock Pot Cinnamon Roll Casserole

 

Ingredients

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• ½ cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• ¼ tsp nutmeg

Instructions

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm.

Delicious Lasagna Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 4 garlic cloves, minced
• 1 pound of ground sausage
• 1 (6 ounce) can tomato paste
• 5-6 large heirloom tomatoes, diced
• 2 teaspoons basil
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• Salt and pepper to taste
• 1 pound whole milk ricotta cheese
• 1 large egg, beaten
• 1-1/4  cups shredded Parmesan cheese, divided
• 1/4 cup fresh Italian parsley, chopped
• 1 pound whole milk buffalo mozzarella, sliced
• 1/4 cup shredded mozzarella

Directions:

1. Preheat oven to 400 degrees F.
2. In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft, about five minutes. Add the garlic and cook for another minute. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 10 minutes.
3. Mix in the tomato paste until well combined. Stir in the tomatoes, basil, cumin, oregano, salt and pepper until well combined. Bring to a boil, then reduce the flame to low and let simmer for at least 30 minutes.
4. While the sauce cooks, soak the lasagna noodles in hot tap water for at least 20 minutes.
5. In a medium bowl whisk together the ricotta, one cup of Parmesan cheese, the egg, parsley, salt and pepper to taste; set aside.
6. Once the meat sauce is ready, ladle about one third of it into a 9 x 13-inch baking dish. Spread the sauce over the bottom of the dish. Then add half the pasta (in one layer over the meat sauce), half the mozzarella, half the ricotta mixture and another third of the meat sauce.
7. Add another single layer of noodles, mozzarella, ricotta mixture and the remaining meat sauce. Sprinkle the remaining quarter cup of Parmesan and shredded mozzarella over the top. Bake, uncovered, for 35 minutes, or until the sauce is bubbling. Serve immediately with crusty bread.

Source: http://www.sheknows.com/food-and-recipes/articles/844537/tonights-dinner-lasagna

Chicken & pasta bake Recipe

Remove meat from 1/2 BBQ chicken, add to 300g cooked pasta with 500g jar of pasta sauce, rinse jar with a little water or stock and add. Pile into an oven-proof dish. Top with a carton of sour cream and 1 cup grated cheese. Bake at 180 C (160 C fan forced) for 20-25 min. Garnish with chopped parsley and serve with garlic bread and salad.
Source: http://www.thatslife.com.au/Article/Food/Recipes/Chicken-pasta-bake

Mexican Chicken Tortilla Casserole Recipe

Ingredients:

1 medium sweet onion
1 small red pepper
1 medium poblano pepper
olive oil
salt and black pepper
4 cloves garlic, minced
1 [14.5 oz] can chili style tomatoes
1 [10 3/4 oz] can fiesta nacho soup
1 [10 3/4 oz] can cream of chicken with herbs soup
1/2 cup half & half
2 1/2 Tbsp taco seasoning
2 [9 3/4 oz] bags flavored tortilla chips [*see cook's note]
3 cups roughly chopped roasted chicken
2 cups Mexican cheese blend, divided [i.e. Kraft Mexican Queso Quesadilla]
assorted toppings: sour cream, shredded lettuce, tomatoes, green onion, cilantro

Directions:
Preheat the oven to 350°F and spray a 9 x13 inch baking dish with cooking spray.  In a medium stove top pot, saute the chopped onion, red pepper, and poblano pepper in a couple of drizzles of olive oil.  Season with salt and black pepper to your taste.  Cook until the veggies are just beginning to brown.
While the veggies are cooking, layer the tortilla chips in the baking dish.  Arrange some of the chips around the sides of the dish to create a festive border.  [Tip: I used more than one 9 3/4 oz. bag of tortilla chips, so have an extra bag on hand.]  The chip layer should fully cover the bottom and sides of the dish, overlapping, as you see in the picture below.  [see cook's note for more information about the chips]
After the peppers and onions have begun to brown, add the minced garlic and the canned chili tomatoes to the pot.  Cook until the tomatoes begin to break down, this step usually takes around 3-5 minutes.   We love the "chunky" texture of the tomatoes in this dish.  If you prefer a finer texture, pulse the tomatoes a few times in your food processor before adding to the pot.
After the tomatoes have broken down add the chopped chicken, 1/2 cup of half and half, both cans of soup, and the taco seasoning.  Stir until well combined.  Remove from the heat and add one cup of shredded Queso Quesadilla cheese.
Pour the filling evenly over the tortilla chips in the dish.  Sprinkle with the remaining one cup of shredded cheese.
Place into the preheated oven and bake for 35-40 minutes or until the casserole is bubbly and the cheese is golden brown.  Garnish with chopped cilantro and serve with your favorite toppings.  Yield: 8-10 servings


Cook's note:
The flavor of tortilla chips used in this dish are Tostitos Artisan Grilled Red Pepper and Tomato Salsa.  They come in various sizes, and flavors, but, the most common size is a 9 3/4 oz. bag.  This wasn't quite enough for my casserole, so, have an extra bag on hand. If you're unable to find the same flavor, your favorite would work perfectly.   A very good substitute would be Grandes Salsa Limon.

Source: http://www.melissassouthernstylekitchen.com/2012/03/mexican-chicken-tortilla-casserole.html

Chocolate Cream Pie Recipe

Ingredients

32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)

1/3 cup slivered almonds

1 cup sugar, divided $

6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes $

6 large egg yolks $

3 1/4 cups milk $

1/4 cup cornstarch

1/2 teaspoon salt $

8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie

2 teaspoons vanilla extract

1 1/2 cups whipping cream

Directions

1. Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.
2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
Note: Nutritional analysis is per serving.

Note:

You can prepare this pie through step 4 up to 1 day ahead; top with whipped cream just before serving.