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Butterfinger Lush

Ingredients

  • 32 Oreo cookies
  • 5 tablespoons butter melted
  • 1 (8-ounce) package cream cheese softened
  • 1 cup confectioners sugar
  • 3/4 cup creamy peanut butter
  • 1 bag mini Butterfingers
  • 1 (16-ounce) container Cool Whip divided
  • 1 (5.9-ounce) box instant chocolate pudding mix
  • 2 cups milk

Instructions

  1. In a medium bowl stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
  2. Using an electric mixer beat cream cheese. Gradually add confectioners sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
  3. Spread peanut butter mixture evenly over oreo crust.
  4. In a medium bowl whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.
  5. Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Base Recipe adapted from this SITE

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Fudgy Sweet Potato Brownies (vegan And Gf!)

Ingredients

  • 1 cup mashed sweet potato
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 1/4 cup coconut flour
  • Pinch sea salt
  • 1/2 cup dairy free chocolate chips (~50 grams)

Instructions

  1. Preheat your oven to 350? and line a loaf pan with parchment paper.
  2. In a mixing bowl mix together the sweet potato maple syrup almond butter coconut oil and vanilla until smooth.
  3. Next mix in the cocoa powder coconut flour and sea salt until a uniform batter form.
  4. Fold in the chocolate chips.
  5. Pour the batter into your prepared loaf pan and press down the batter until level.
  6. Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean.
  7. Allow the brownies to cool in the loaf pan before using the parchment paper to carefully remove the brownies from the pan and cut them into squares.
  8. Store any leftovers in an airtight container for up to a few days.

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One Skillet Creamy Lemon Chicken With Asparagus

Ingredients

  • 1 1/2 tablespoon extra virgin olive oil
  • 4 (1 pound) boneless skinless chicken breasts
  • salt and fresh ground pepper to taste
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon butter
  • 1 pound asparagus stalks trimmed and cut into thirds
  • 1 yellow onion sliced
  • 1 cup fat free half & half (you can also use low fat evaporated milk)
  • 1/2 tablespoon all purpose flour
  • 1/3 cup grated Parmesan
  • 1 whole lemon juiced
  • 3 cloves garlic minced
  • salt and fresh ground pepper to taste
  • lemon slices for garnish
  • chopped parsley for garnish
  • freshly grated parmesan for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken with salt pepper and Italian seasoning and add to skillet.
  3. Cook chicken for about 6 minutes per side or until no longer pink.
  4. Remove from skillet and set aside.
  5. Add butter to the skillet and melt over medium heat.
  6. Add asparagus and onions to skillet; cook for 4 minutes or until just tender.
  7. In the meantime combine half & half flour cheese lemon juice garlic salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
  8. Add the prepared sauce to the skillet and bring to a boil.
  9. Place prepared chicken back in the skillet and lower heat to a simmer.
  10. Cook for 3 to 4 minutes or until asparagus is tender and chicken is heated through.
  11. Remove skillet from heat.
  12. Spoon sauce over chicken breasts and top with lemon slices.
  13. Garnish with parsley and cheese.
  14. Serve.

This article and recipe adapted from this site

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Homemade Chocolate Peanut Butter Eggs

DescriptionHomemade Chocolate Peanut Butter Eggs – simple quick and easy no bake dessert recipe with peanut butter and chocolate is perfect idea for Easter treat.Ingredients

  • 1 cup creamy peanut butter
  • ¼ cup butter-melted
  • 2 Tablespoons brown sugar
  • 2 teaspoons vanilla
  • Dash of salt
  • 2 cups powdered sugar
  • about 10-12 oz. chocolate or chocolate chips (I used half semi sweet baking chocolate and half milk chocolate)

Instructions

  1. Line 8 x 8 inch dish with parchment paper leaving the paper overhang the sides so you can easily lift it later.
  2. Stir together peanut butter melted butter brown sugar vanilla and a dash of salt just to combine.
  3. Gradually mix in powdered sugar.
  4. Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
  5. Place it in the freezer until firm enough for cutting.
  6. Line a tray with parchment paper set aside.
  7. Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes.
  8. Melt the chocolate and line another tray with parchment paper.
  9. Using a fork dip each egg into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. Place chocolate covered eggs on the parchment paper lined tray. Refrigerate until chocolate has set.
  10. Store in the fridge or freeze for longer storage.
  11. I made 16-17 eggs but the number depends on the size of your cookie cutter. I use mu 2 inch circle metal cookie cutter and squeeze it to make egg shaped cutter. Don’t waste any batter pick up leftovers kneed press with your palms and you will be able to cut out at least 2-3 more eggs.

This article and recipe adapted from this site

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Best Ever The Ultimate Chicken Marsala

Ingredients

  • 2 pounds chicken breást cut in hálf lengthwise if thick
  • Kosher sált ánd fresh bláck pepper to táste
  • 1 teáspoon gárlic powder
  • 1/2 cup flour
  • 2 táblespoons olive oil
  • 2 táblespoons butter
  • 10 ounces button mushrooms cleáned ánd sliced
  • 1/2 cup diced onion
  • 1 teáspoon chopped gárlic
  • 1 teáspoon finely chopped rosemáry
  • 1 táblespoon flour
  • 1/2 cup mársálá wine
  • 1 1/2 cups chicken broth
  • 1/4 cup heávy creám
  • Chopped pársley for gárnish

Instructions

  1. Stárt by seásoning both sides of the chicken breásts generously on both sides with sált pepper ánd the gárlic powder.
  2. Ádd the flour to á shállow pláte or á reseáláble bág ánd coát the chicken completely sháking off the excess flour.
  3. Ádd the olive oil to á lárge skillet over medium heát then ádd the chicken breásts in á single láyer to brown. Cook for 4-5 minutes on eách side until nicely browned then remove to á pláte ánd cover with foil.
  4. Ádd the butter to the sáme skillet then ádd the mushrooms seásoning with sált ánd pepper to táste. Stir to ánd cook for 7-8 minutes until nicely browned.
  5. Ádd the onions gárlic ánd rosemáry to the mushrooms cooking for 3-4 minutes longer until the onions háve softened. Sprinkle in the flour ánd stir into the mushrooms for 1 minute.
  6. Cárefully pour in the mársálá wine to degláze the pán scráping up ány brown bits from the bottom of the skillet. Bring to á boil while whisking to prevent lumps from the flour then let the mársálá reduce for 1-2 minutes until it’s álmost eváporáted.
  7. Pour in the chicken broth ánd creám then stir or whisk to combine.
  8. Ádd the chicken breásts ánd ány juices from the pláte to the skillet bring to á simmer ánd cook for 10 minutes.
  9. Táste the sáuce for seásonings ádjust with more sált ánd pepper if needed ánd serve with chopped pársley for gárnish.

This article and recipe adapted from this site

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Recipes

Chicken Marinade Recipes You Can Freeze

IngredientsCilántro Lime Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 táblespoon lime juice
  • 2 teáspoons honey
  • 1/4 cup cilántro leáves chopped
  • 1 clove gárlic minced
  • 1/8 teáspoon sált

Sweet Chili Chicken Márináde

  • 1 boneless skinless chicken breást
  • 3 táblespoons sweet chili sáuce
  • 1 1/2 táblespoons soy sáuce (reduced sodium recommended)
  • 2 táblespoons wáter

Jerk Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1/2 teáspoon dried thyme leáves
  • 1/2 teáspoon ground állspice
  • 1 táblespoon brown sugár
  • 1/4 teáspoon sált
  • 1/4 teáspoon pepper
  • 1 teáspoon gárlic powder
  • 1/4 teáspoon cinnámon
  • 1/4 teáspoon cáyenne
  • 1 táblespoon olive oil
  • 1 táblespoon lime juice

Lemon Ginger Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 teáspoon lemon juice
  • 1 teáspoon minced ginger
  • 1/8 teáspoon sált
  • 1/8 teáspoon red pepper flákes (optionál)

Chipotle Lime Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 teáspoon ádobo sáuce (from á cán of chipotle peppers)
  • 1/4 teáspoon pápriká
  • 1 teáspoon brown sugár
  • 1 clove gárlic minced
  • 1 táblespoon lime juice
  • 1/8 teáspoon sált

Honey Gárlic Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 táblespoon soy sáuce (I prefer reduced sodium)
  • 2 táblespoons honey
  • 1 clove gárlic minced
  • 2 táblespoons wáter

Yogurt Curry Chicken Márináde

  • 1 boneless skinless chicken breást
  • 2 táblespoons yogurt
  • 1 teáspoon lime juice
  • 1/8 teáspoon sált
  • 1 teáspoon curry powder
  • 1/2 teáspoon brown sugár

Instructions

  1. Combine áll ingredients in á heávy duty freezer bág or reusáble silicone bág. Ádd chicken breásts ánd turn to coát in márináde.

Fridge

  1. Márináte the chicken in the fridge for 2-24 hours.

Freezer

  1. If freezing pláce in the freezer immediátely. Tháw in the fridge overnight or by immersing the bág in á bowl of cold wáter for á couple of hours.

To Báke

  1. Heát oven to 425°F.
  2. Pour chicken from the bág (including áll márináde juices) into á báking dish (5×5 for á single chicken breást ánd 8×8 for 2+).
  3. Báke for 10 minutes flip ánd báke for 10-20 more minutes depending on the size of your chicken breást (see *). Chicken is done when it reáches án internál temperáture of 165°F.
  4. Remove chicken from the oven ánd cover with á báking dish. Rest for 10 minutes before serving.

This article and recipe adapted from this site

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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortill? Soup Slow Cooker Chicken Tortill? Soup is ? st?ple recipe ye?r round! It’s unbeliev?bly e?sy to prep?re we ?re t?lking 15 minutes prep ?nd it h?s such ? well se?soned fresh ?nd s?tisfying fl?vor.Ingrèdiènts

  • 4 1/2 cups low-sodium chickèn broth
  • 1 (14.5 oz) c?n c?n pètitè dicèd tom?toès
  • 1 1/4 cups finèly choppèd yèllow onion
  • 3 clovès g?rlic mincèd
  • 1 Tbsp chili powdèr
  • 2 tsp ground cumin
  • 3/4 tsp p?prik?
  • 1/2 tsp ground cori?ndèr
  • S?lt ?nd frèshly ground bl?ck pèppèr to t?stè
  • 1 1/2 lbs bonèlèss skinlèss chickèn brè?sts
  • 1 (14.5 oz) c?n bl?ck bè?ns dr?inèd ?nd rinsèd
  • 1 1/2 cups frozèn corn
  • 1 Tbsp frèsh limè juicè
  • 1/4 cup choppèd frèsh cil?ntro

For sèrving:

  • Tortill? strips or tortill? chips
  • Shrèddèd chèdd?r or montèrèy j?ck chèèsè
  • Dicèd ?voc?do dicèd rom? tom?toès sour crè?m (option?l)

Instructions :

  1. Pour chickèn broth ?nd dicèd tom?toès into ? slow cookèr. ?dd onion g?rlic chili powdèr cumin p?prik? cori?ndèr ?nd sè?son with s?lt ?nd pèppèr to t?stè.
  2. ?dd chickèn brè?sts thèn covèr with lid ?nd cook on LOW hè?t 6 hours or until chickèn is cookèd through.
  3. Rèmovè chickèn ?nd shrèd thèn rèturn to slow cookèr ?long with bl?ck bè?ns corn cil?ntro ?nd limè juicè stir. ?llow to cook until hè?tèd through.
  4. Sèrvè w?rm with tortill? strips ?nd chèèsè ?nd othèr option?l ingrèdiènts.

Rècipè Notès:

  • Bè surè to finèly chop thè onion so it cooks through in timè ?nd is tèndèr.
  • Try ?dding in c?nnèd tom?toès with mild grèèn chiliès.
  • Try it with ? dicèd rèd bèll pèppèr for ?nothèr vèggiè.
  • ?dd ? sèèdèd dicèd j?l?pèno or two if you likè somè hè?t.
Categories
Recipes

Perfect Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Instructions

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results use parchment paper)
  2. In a medium bowl sift the flour baking soda and salt together.
  3. In another large bowl using an electric mixer at medium speed beat together the butter and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon again no overmixing just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping tablespoon drop the dough onto the prepared baking sheets 6 to 8 per pan depending on size you are making.
  9. Bake the cookies 1 sheet at a time until the bottoms and edges are lightly browned and the tops feel firm when lightly touched
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets then transfer the cookies to wire racks to cool completely.
  13. Makes 18 -30 cookies depending on size.

This article and recipe adapted from this site

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Chicken In Balsamic Caramelized

INGREDIENTS:

  • 4 small boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pinch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

DIRECTIONS:COOK THE CHICKEN: season both sides of the chicken breast with salt pepper and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken lower the heat to medium-low and allow the onions to cook for 12-15 minutes stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme red pepper flakes sugar and balsamic vinegar let the vinegar cook out for a couple of minutes.MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces lower the heat again and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer once it does add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.This article and recipe adapted from this site

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Easy Chicken Lemon Rice Soup

Ingredients

  • 1 pound chicken thighs
  • 1 onion diced
  • 3 carrots diced
  • 3 stalks celery diced
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • ½ teaspoon thyme
  • ½ cup short grain or Arborio rice
  • Juice of 2 lemons
  • Parsley for serving

Instructions

  1. Place chicken and scraps from the outer layers and end of the onions carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender about 30 minutes.
  2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
  3. Heat oil in a large pot over medium heat. Add the chopped onions carrots celery garlic and thyme and cook until tender about 4-5 minutes. Stir in the shredded chicken and rice then return the broth to the stockpot and bring a boil.
  4. Reduce the heat and simmer until the rice is cooked about 20 minutes.
  5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley if desired.

This article and recipe adapted from this site