Ingredients :
1 lb medium raw shrimp, shell removed
¾ lb spaghetti or angel hair pasta
1 tablespoon olive oil
6 medium tomatoes, diced
1 small onion, or ¼ cup green onion, finely chopped
¼ teaspoon hot chili flakes
½ teaspoon dried basil, or 2 Tbsp chopped fresh basil
1 garlic clove, pressed
4 tablespoons unsalted butter
1 cup dry white wine: Sweet wine won't work!!
½ cup heavy cream
salt and pepper to taste
Parmesan to serve

Instructions :
Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about ¼ cup liquid remaining.

Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.

Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.

Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

2 teaspoons yeast
1 ½ cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ tablespoons sugar
2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
½ cup Parmesan
2 cups shredded mozzarella
1 tablespoon olive oil
1 jar of marinara sauce for dipping
4 cups vegetable broth
2 Tbsp olive oil
12 oz fettuccine
8 oz frozen chopped spinach
28 oz can diced tomatoes
1 medium onion, sliced
4 cloves garlic, sliced
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp red pepper flakes
freshly cracked pepper to taste
2 oz shaved Parmesan

  • Add four cups of vegetable broth to a large pot. Break the fettuccine in half and add it to the pot along with the canned tomatoes (with juices), olive oil, frozen spinach, onion, garlic, basil, oregano, red pepper, and some freshly cracked black pepper.
  • Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to medium.
  • Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky.
  • Sprinkle with shaved Parmesan just before serving.
Chicken parmesan with a special twist! Hidden beneath the traditional mozzarella is a slathering of ricotta cheese peppered with ribbons of baby spinach.
1 + ½ pounds chicken cutlets, cut in half
coarse salt and fresh black pepper
1 + ½ cups buttermilk
1 cup seasoned Italian bread crumbs
⅓ cup grated parmesan cheese, plus more for serving
2 (24 ounce) jars of Arrabbiata sauce (like Bertolli)
1 cup ricotta cheese, preferably fresh
2 packed cups baby spinach leaves, stems removed
8 ounces mozzarella cheese, thinly sliced
12 ounces whole grain spaghetti
fresh chopped basil or parsley for serving
Ingredients :
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper

1/2 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey (plus more, as desired)
1 tablespoon vinegar
1/4 teaspoon ground black pepper

  1. Add all of the ingredients to a small bowl and stir well to combine.
  2. Taste and add more honey, if you prefer a sweeter dressing.
  3. Store in the fridge in a covered container for up to 1 week.

Ingredients :
  • 4 large russet potatoes, peeled and sliced thinly
  • 1 small onion
  • 3 tbsp melted butter
  • 1 tsp dried Italian herbs
  •  salt and pepper
Instructions :
  1. Preheat the oven to 375F. Place the potatoes into a medium mixing bowl.
  2. Add the onions, butter, dried herbs, salt and pepper and mix everything very well.
  3. Place parchment paper inside of the 9" Springform Pan. Add the potato mixture on top and spread it nicely.
  4. Bake for about 50-55 minutes until potatoes look golden brown and cooked through.

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

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

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

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

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

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

  1. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise.
  2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
  4. Heat the coconut oil in a large skillet over medium-high heat.
  5. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.
  6. Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
  7. Bake for 6-10 minutes or until chicken is completely baked through.
  8. Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.
  9. Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
  10. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.
  • 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)
  • 1½ tablespoons butter
  • ⅔ cup Panko breadcrumbs
  • ¼ cup butter
  • 4 cloves garlic, crushed
  • ¼ cup flour (all purpose or plain)
  • 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch (corn flour)
  • salt and pepper, to season
  • 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
  • ¾ cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese, divided
  • 6 ounces low fat mozzarella cheese
  1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  2. Preheat oven grill or broiler to 190°C | 375°F.
  1. Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
  1. Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  2. In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  3. Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  5. Allow to cool down slightly before serving.

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

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


1 lb baby potatoes

Oil Mixture:

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


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

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

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


  1. Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
  2. Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. I used chunks of mozzarella but grated would probably work fine too.
  3. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.
  4. Starting along one long edge, gently roll it up.
  5. Pinch the edges together to seal it. Tuck the ends under and pinch them together.
  6. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.
  7. Bake at 400 for about 20 to 25 minutes.
  8. Cut it into slices.Serve with sauce alongside.
Nonstick spray
1 tablespoon butter, melted
1 tablespoon flour
1 10-ounce can red enchilada sauce
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, diced
1 4-ounce can green chiles, drained
1 1/2 cups cooked chicken, shredded and divided
1 cup sour cream
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
8 (6-inch) corn tortillas
2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
Scallions, sliced, for garnish

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

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

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

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

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

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

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

Repeat with remaining tortillas.

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

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

While you could eat these wedges as a meal or side dish, they are really an appetizer. You can pile them high with cheese, bacon, sour cream and green onions, yum! They are crispy, hearty and satisfying. Great man food right! If you’re hosting a party or a game day this weekend, put these delicious things on the menu!
If you need to whip up a tasty side dish for a family get-together or neighborhood party, you’re going to want to try your hand at these amazing Parmesan potatoes. They’re great for a quick, healthy dinner side, Game Day or party snack, or breakfast potatoes.
Why have plain pancakes for breakfast when you could have this funfetti pancake explosion? Strawberry sprinkles pancakes are something your kids will LOVE to look forward to in the morning – so whip up a quick batch before heading off to sleep and drop them in the pan the next morning. We will be honest with you – there is no easier way to get them up for school in the morning!

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

Instructions :
1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt.
2. Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined.
3. Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins.
4. To serve, place strawberry side up and sprinkle with confectioners sugar if desired.
  • 4 cup canola oil
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 6 dill pickle spears
  • ranch dressing for dipping
  1. Heat oil in a 12-inch skillet over medium-high heat.
  2. Place pickle spears on a plate with paper towels, blotting gently to remove excess moisture.
  3. Place flour in a shallow dish. Add eggs to another shallow dish and beat gently with a fork or whisk. Place panko breadcrumbs in a third shallow dish.
  4. Dip each pickle spear into the flour, then into the egg, back into the flour, then back into the egg, and lastly into the breadcrumbs. Be sure to coat well with the breadcrumbs.
  5. Fry in hot oil for 2-3 minutes on each side or until deep golden brown. Drain pickles on a cooling rack set over newspaper or paper towels. Serve with ranch dipping sauce.
  • 16 ounces Cheese Stuffed Tortellini - cooked according to package instructions
  • 2 Garlic Cloves - chopped
  • 1 Tablespoon Olive Oil
  • 2 Cups Whole Milk
  • 1/2 teaspoon Dry Italian Seasoning
  • 8 ounces Original Velveeta Cheese - cubed
  • 2 Cups Shredded Cheese Blend (a blend that includes mozzarella, like an Italian blend)
  • 2 ounces Pepperoni - quartered
  • 1/2 Cup Pizza Sauce
  • Sliced Pepperoni - for topping
  • 1 Cup Shredded Mozzarella Cheese
  • Preheat oven to 375°F
  • Prepare and measure all ingredients before beginning.
  • In 3 quart pot over medium heat; cook garlic in oil while stirring for 1 minute or until golden.
  • Add milk and Italian seasoning. Stir and heat until milk begins to steam.
  • Reduce heat then add Velveeta and shredded cheese blend. Stir until melted.
  • Turn off heat but keep pot on burner. Add cooked tortellini and quartered pepperoni. Stir 1 minute then transfer mixture to casserole dish.
  • Dollop pizza sauce on top and swirl into cheesy tortellini without fully mixing.
  • Layer slices of pepperoni on top then sprinkle with mozzarella cheese.
  • Bake uncovered on center rack for 25 minutes. Broil on high for 3-4 minutes to brown.
  • 8 Ripe Peaches
  • 2 cups Balsamic Vinegar
  • 2 cups Fresh Basil
  • 12 oz Fresh Mozzarella, Thinly Sliced
  • 3-6 oz Prosciutto
  • Maldon Salt
  • Fresh Ground Pepper
  • Olive Oil
1. Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.

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

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

Chocolate Chip Banana Bread

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

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

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

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

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

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

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

    Cod in Tomato Basil Sauce

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

    Cheesecake Stuffed Strawberries

    • 24+ large, fresh strawberries (1½ to 2 lbs, depends on how much you fill them)
    • 1 (8oz) package cream cheese, room temperature or softened slightly
    • ½ cup powdered sugar
    • 1 tsp vanilla extract
    • ½ cup fresh blueberries
    1. Cut the stems from the strawberries, so the strawberries can sit cut-side down.
    2. Cut a deep "X" from the tip down, being careful not to cut all the way through.
    3. Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
    4. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
    5. Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.

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

    Butter springform pan thoroughly and coat with cookie crumbs.
    Using whisk attachment, mix cream cheese, sugar and vanilla well.
    Add whipped egg whites and mix in completely.
    Pour cream cheese mixture in springform pan and bake at 350 degrees for 30 minutes.
    Remove from oven and increase temperature to 425.
    Mix sour cream, sugar and vanilla then spread over the top of the baked cake.
    Return to oven for 5 minutes to set.
    Cool on counter for an hour then refrigerate for at least 6 hours or overnight.
    Slice and enjoy!
    Loaded Baked Potato Rounds
    • 5-6 baby red potatoes, sliced into 1/4-inch thick rounds
    • Olive oil, for brushing
    • Kosher salt, for sprinkling
    • 2 cups shredded cheddar cheese
    • 8 strips bacon, cooked and chopped
    • 3 tablespoons chopped chives
    1. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
    2. Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
    3. Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.

    Apple Slice Cookies | A Perfect Afternoon Snack Recipe

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

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


    For the pesto
    • 2 raw broccoli stems, chopped into large pieces
    • ⅓ cup pine nuts (you can round this to 5 Tblsps if you're not a measuring cup kind of household)
    • 3 garlic cloves, roughly chopped
    • Juice of 2 lemons
    • Zest of 1 lemon
    • ½ tsp salt
    • Bunch of fresh herbs (I like a combo of basil and cilantro)
    • ½ cup of extra virgin olive oil
    For the pasta
    • 350g / 12oz bucatini or another pasta of your choice
    • Broccoli florets (everything left from the two heads of broccoli you de-stemmed for the pesto)
    • Sundried or semi-dried tomatoes, for garnish
    1. Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
    2. Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
    3. Drain pasta and broccoli and return to the pan.
    4. Add the pesto and stir through over a very low heat.
    5. Serve topped with sundried tomatoes.
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