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Ingredients 1 1/2 cup creamy peanut butter 1/2 cup butter softened 1 teaspoon vanilla 3 cups powdered sugar 12 oz bag of chocolate chips 2 tablespoons shortening Instructions Line a baking sheet with waxed paper and set aside. Mix peanut butter, butter and vanilla together in a large bowl. Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.* By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands. Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper. Once you have made all of your balls, melt your

Ingredients: Apple Mixture: 2 medium granny smith apples, diced small, and mixed with: 3 tablespoons granulated sugar 1 teaspoon cinnamon Cinnamon Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla Directions: Grease a 9×13 inch pan (I like to line it with a parchment paper sling as well) and preheat the oven to 350°. Make your apple mixture: Dice the apples and mix them with the cinnamon and sugar.  Set aside. Make your cinnamon topping: With a spoon, mix together the butter, sugar, flour, and cinnamon together until smooth.  The consistency of this will be like a paste.  Set aside. Make your cake batter: Mix together flour, salt, sugar, baking powder, milk, eggs and vanilla until smooth.  Slowly stir in th

Ingredients 1/2 cup unsalted butter 3 oz dark chocolate 3/4 cup white sugar 2 teaspoons vanilla 1/4 teaspoon salt 2 large eggs room temperature preferred 3/4 cup Nutella or other chocolate hazelnut spread 3/4 cup all purpose flour extra Nutella for decorating Instructions Preheat the oven to 350F degrees.  Line an 8x8 inch pan with aluminum foil and lightly grease, or line with parchment paper In a large microwave safe bowl melt together the butter and dark chocolate in 30 to 45 second bursts, stirring after each, until the mixture is melted together. Whisk in the sugar, followed by the vanilla extract.  Stir in the Nutella (for easier stirring, microwave for 30 seconds before). Whisk in the eggs. Carefully stir in the flour an salt.  Pour the batter into the prepared pan and bake for 30-35 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.  Cool fully to room temperature, or for

INGREDIENTS For the crust: 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies 6 tablespoons unsalted butter, melted For the cheesecake filling: 24 oz cream cheese, softened 2 cups Nutella 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream For the glaze: 1 cup Nutella ½ cup heavy cream For garnish: Hazelnuts, roasted and roughly chopped, optional Ferrero Rocher, optional INSTRUCTIONS To make crusts: Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray Place in the freezer while you make the filling To make cheesecake filling: In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff pea

INGREDIENTS 4 ounces semisweet baking chocolate, chopped 2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups 2 tablespoons sugar, plus more for the custard cups 2 large eggs 2 tablespoons all-purpose flour 1/8 teaspoon kosher salt PREPARATION 1. Preheat oven to 425°F, and grease two 6 to 8-ounce custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking sheet or oven safe dish. 2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir. 3. In a medium mixing bowl, cream the room temperature

Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon cinnamon 3/4 teaspoon salt 1 1/3 cups granulated sugar 2/3 cup unsalted butter , softened 2 teaspoons vanilla 3 large eggs 2/3 cup whole milk Cinnamon Syrup Glaze 1/2 cup granulated sugar 1/3 cup water 6 tablespoons unsalted butter 1 teaspoon vanilla 3/4 teaspoon cinnamon Directions Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one. Beat in the flour mixture, alternating with the milk. Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven; cool 10 minutes. While the ca

INGREDIENTS: 1 1/3 cup warm water (about 110°F*) 2 teaspoons sugar or honey 1 (0.25 ounce) package active-dry yeast 3 1/2 cups all purpose flour 1/4 cup extra virgin olive oil, plus more for drizzling 2 teaspoons flaked sea salt 2 sprigs fresh rosemary flaked sea salt DIRECTIONS: Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.) Remove dough from the mixing bo

Ingredients 1 angel food cake prepared (store bought or from box) 3.4 ounce package vanilla pudding 1 1/2 cups milk 1 cup sour cream 21 ounce can cherry pie filling 8 ounce tub Cool Whip 3 tablespoons sliced almonds, for garnish Instructions Cut angel food cake into cubes. Spread half of cake in the bottom on a 9×13 baking dish. Spoon 2/3 of cherry pie filling over cake. Spread remaining cake cubes over cherry layer. To create cream layer, beat pudding, milk, and sour cream in a mixing bowl until it thickens. Spread cream over cake layer. Top with Cool Whip (whipped topping). Spoon remaining pie filling over whipped topping. Garnish with sliced almonds. This article and recipe adapted from this site

Ingredients PRALINES 1½ cups chopped pecans ¾ cup brown sugar CAKE ½ cup butter 1 cup water ½ cup shortening 2 cups brown sugar ½ cup buttermilk ½ teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 cups flour CARAMEL FROSTING 6 Tablespoons butter ½ cup heavy cream 1 cup brown sugar 2 cups powdered sugar 2 teaspoons vanilla Instructions PRALINES Lay a sheet of parchment paper on flat surface. Heat medium size skillet over medium high heat. Place pecans in skillet and cook for 1 to 2 minutes stirring constantly. Add brown sugar and stir constantly until brown sugar is melted and coats the pecans. Dump the nuts onto parchment paper and separate the nuts while they cool. CAKE. Preheat oven to 400 degrees F. In a medium sauce pan, combine butter, water and shortening. Bring to a boil. After mixture reaches a boil, remove from heat and place in a large mixing bowl. Stir in brown sugar and contin

INGREDIENTS FOR THE CREAM CHEESE ICING:  1/2 cup butter, softened  1/2 cup cream cheese softened  1 teaspoon vanilla extract  2 cups powdered sugar  3 tablespoons milk FOR THE PANCAKES:  1 1/2 cups all-purpose flour  2 tablespoons sugar  2 teaspoons baking powder  1 teaspoon baking soda  1/4 teaspoon salt  1 large egg  1 cup milk  2 tablespoons vegetable oil (or melted butter)  2-3 drops pink gel food coloring  optional: 1 teaspoons strawberry extract OR 3-4 tablespoons strawberry puree  sprinkles INSTRUCTIONS Prep the icing. In a medium mixing bowl, beat together the butter and cream cheese until smooth and combined. Then beat in the vanilla and powered sugar. Stir in the milk to thin. If the icing seems to thick, add more milk, one tablespoon at a time. If too liquidy, add more powdered sugar. The icing should be a little thicker than syrup consistency. Set aside. In a large mixing bowl, add the flour, sugar

INGREDIENTS 1 head of green cabbage, finely shredded 1 large carrot, grated 1/2 yellow or red onion, finely sliced Dressing 1/3 cup apple cider vinegar 3 tbsp olive oil 1 tbsp honey, (or more, depending on sweetness) 1/2 tbsp Dijon mustard 1 tsp celery seed 1/4 tsp salt 1/4 tsp black pepper INSTRUCTIONS Add the shredded green cabbage, carrot and onion to a large bowl. In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey. Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency. Serve and enjoy! LISA'S TIPS This recipe makes approximately 12 cups of vinegar coleslaw. You can also store it in the fridge for 3-5 days.  This article and recipe adapted from this site

ingredients 2 extra large Eggplant ( 1.5 to 1.75 lbs each) 2 garlic cloves, finely minced (use a garlic press) 4 tablespoons tahini paste 1 tablespoon lemon juice 1 teaspoon salt 2 tablespoons plain full fat yogurt (optional, but delicious) Garnish: olive oil, zaatar spice, fresh herbs like parsley, toasted pita bread. instructions Preheat grill to medium high ( see notes for roasting) Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips ( mesquite, alder, apple)  in heavy duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill.  See photos. With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help smoke penetrate the eggplant When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin c

Ingredients 32 oz cream cheese (4 packages) room temperature 5 large eggs room temperature 2 cups sour cream room temperature 8 tbsp butter room temperature 1 1/2 cups sugar 2 tbsp cornstarch 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract 1 tsp fresh lemon juice Instructions Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pancovering bottom and sides. Generously coat inside of pan with butter. Preheat oven to 300º F. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth. Add eggs one at a time until blended. Add sour cream and mix until smooth. Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes. Pour into springform pan and place in a roasting pan large enough to prevent sides from touching. Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash an

YOU’LL NEED: 1-1/2 Cups granulated sugar 2/3 Cup (5 fl. Ounces can) NESTLÉ® CARNATION® Evaporated Milk 2 Tablespoons butter or margarine 1/4 teaspoon salt 2 Cups miniature marshmallows 1-1/2 cups (9 Ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 Cup chopped pecans or walnuts (optional) 1 Teaspoon vanilla extract HOW TO MAKE: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels. FO

Ingredients 1 pound of thinly sliced ribeye steak (For easy slicing: freeze steak for 30 minutes, then slice it) 1 Tablespoon butter 1 medium green pepper, sliced into strips 1 medium yellow onion, sliced into strips 2 cups shredded provolone cheese Salt and pepper, to taste 4 sub rolls, sliced in half (but not all the way through) (Try using my French Bread Roll recipe for the subs. Recipe below this card) Instructions Preheat oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set aside. In a large skillet, melt butter then saute onions and green peppers for 5 to 10 minutes until softened. Place on a plate and set aside. In the same skillet, cook the sliced steak, over medium-high heat, breaking it into smaller pieces until cooked through and no longer pink. Add the onions and peppers back into the skillet and toss together. Season with salt and pepper. To assemble the cheesesteaks: open one sub roll and add in one quarter of the meat filling then t

INGREDIENTS: 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 (13.5-ounce) can coconut milk 1/2 (8-ounce) package rice noodles 1 tablespoon fish sauce 2 teaspoons brown sugar 3 green onions, thinly sliced 1/2 cup chopped fresh cilantro leaves 1/4 cup chopped fresh basil leaves 2 tablespoons freshly squeezed lime juice DIRECTIONS: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in red curry paste and ginger until f

INGREDIENTS 14 ounce block medium firm tofu 1 clove garlic (minced) 2 tablespoons sriracha sauce 1 tablespoon soy sauce 1 1/2 tablespoon honey 1 tablespoon rice vinegar 2 tablespoons potato starch or corn starch (for dusting) 3 tablespoons vegetable oil (or other neutral oil) 1 teaspoon sesame oil 1 tablespoon sesame seeds 1 scallion, finely chopped (optional) INSTRUCTIONS Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside. Dust tofu with cornstarch until all sides are coated. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much,

Ingredients 4 slices bacon cooked 2 tablespoons butter 1 tablespoon olive oil 1 lb of thin cut boneless skinless chicken breasts 6 tablespoons sugar-free bbq sauce 2/3 cup Cheddar Cheese shredded 1/4 cup Monterey Jack Cheese shredded 1/2 teaspoon garlic powder 1 teaspoon parsley 1/4 teaspoon salt and pepper Instructions In a hot oven-safe skillet, add olive oil and butter.(I use this skillet) Season chicken generously with salt, pepper, and garlic powder. Sear chicken on each side for about 4 minutes each on medium/high, then cover with a lid and reduce heat to low. Simmer until chicken is cooked all the way through. Spoon BBQ sauce on top of each chicken breast. Divide the cooked bacon evenly and place on top of each chicken breast. Sprinkle cheddar cheese on top of bacon. Finish off the chicken with Monterey Jack Cheese and sprinkle parsley on top. Turn oven to broil and place skillet in the oven on top rack. Broil for 2-3 min

Ingredients 4 cups chicken stock 3 green onions finely sliced into rounds 1 tablespoon Oyster Sauce 1 tablespoon low sodium light Soy Sauce 1 tablespoon low sodium dark Soy Sauce 4 oz Dried Chinese noodles of your choice 4 leaves Bok Choy/pak choi sliced Instructions In a large saucepan, heat the chicken stock and bring to a boil. Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles. Reduce the heat and cook according to noodle package instructions (just until tender).  Serve hot Recipe Notes Cooking the noodles separate:  If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup. This article and recipe adapted from this site

Ingredients 6 cups corn tortilla chips 2 cups vegetarian chili with beans 1 cup shredded Cheddar cheese 2 cups shredded lettuce 2 roma (plum) tomatoes, chopped 1/2 cup salsa 1/4 cup sour cream Directions Preheat the oven to 350 degrees F (175 degrees C). Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky). This article and recipe adapted from this site

INGREDIENTS 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick 1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds 1/2 cup packed fresh basil leaves Flaky sea salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons  EQUIPMENT Large serving plate or platter INSTRUCTIONS Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern. Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella. Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste. Drizzle with the olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately. This article and recipe adapted from this site

Ingredients 1 1/2 cups packed shredded white cabbage, shredded 2 medium tomatoes, sliced 1/2 English cucumber (or 2 small cubes), sliced 1/2 medium red onion, sliced 1/4 cup fresh cilantro, chopped 1/4 cup fresh dill, chopped 5 Tbsp olive oil 2 tsp vinegar salt and pepper, to taste Instructions Shred the cabbage. Cut the cucumber in half and slice. Slice the tomato in half and into thin slices. Slice the red onion very thin. Chop the dill and cilantro. Combine the olive oil and vinegar pour over the ingredients. Salt and pepper the salad. Mix. Serve immediately. Simple as that. Enjoy!! This article and recipe adapted from this site

Ingredients 4 Slices nitrate free bacon cut into bite size pieces {Sugar free for Whole30} 2 Tbsp cooking fat divided (you can use the rendered bacon fat) 8 oz riced cauliflower 1 small onion diced 1 small red bell pepper diced 6 oz broccoli florets cut into bite size pieces 2 tsp coconut aminos Sea salt and pepper to taste 3 large eggs Or one per person Trader Joe’s everything bagel seasoning ** Thinly sliced green onion for garnish Instructions Heat a 10” skillet over medium high heat. Add the bacon pieces and cook until crisp, stirring to evenly brown. Once done, remove with slotted spoon to a plate, set aside. If using the rendered bacon fat for cooking, save 2 Tbsp and leave about 1 Tbsp in the skillet. If not, discard bacon fat and add 1 Tbsp of preferred fat to skillet. Lower heat to medium and add the onions, stir to coat. Cook until softened, then add pepper and continue to cook another minute, stirring. Add another Tbsp c

INGREDIENTS: 1 Oranges, zest, and juice 3 Limes, zest, and juice ¼ Cup Fresh Oregano, loosely packed 1 Cup Fresh Cilantro, loosely packed (Parsley is ok if you’re sensitive to Cilantro) 6 Clove Garlic, crushed and chopped ¼ Cup Olive Oil 1 Teaspoon Salt 1 Teaspoon Red Pepper Flakes 1 Tablespoon Dried Cumin 1 3-4 Pound Chicken PROCESS, to Grill: Combine all the marinade ingredients in a blender and process until smooth Place chicken breast-side down, with the legs towards you Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock Break the wishbone with your knife Turn the bird breast side up and just press down with the palm of your hand to make it lay flat. Make a shallow incision at the joint between the drumstick and thighs Make a shallow incision at the joint between the wings and breast Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. M

Ingredients Peri Peri Marinade: 1/2 cup olive oil 1/4 cup lime juice 1 tablespoon red wine vinegar 6 cloves garlic, minced 2 tablespoons smoked paprika 2 teaspoons crushed red pepper flakes (or more if you like it spicier) 1 teaspoon kosher salt ½ teaspoon black pepper Also: 4 chicken breasts (I used skinless and boneless) Salt and pepper to taste (see notes) 2 tablespoons butter 1 tablespoon olive oil 2 cups bell peppers, chopped (I used red, yellow and green) 1 cup heavy cream Fresh parsley chopped to garnish (optional) Instructions Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined. Season chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors. Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and move the chicken around until

Ingredients 1 can chicken broth 1 can (14.5 oz) diced green chilies 1 can (12.5 oz) chicken breast (drained & flaked) 2 cans chili beans (do not drain) 1 can petite diced tomatoes (do not drain) 1 can white corn (lightly drained) 1 can (8 oz) tomato sauce 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder Toppings sour cream shredded cheese avocado slices tortilla chips Instructions In a large pot, over medium-high heat, combine all ingredients and stir together. Bring to a boil and then reduce heat to medium-low and let simmer for 10-15 minutes.  Garnish with toppings and enjoy! ** We don't care for the texture of green chilies so I combine the chicken broth and the diced green chilies in a blender, and blend them up. This will make it so there are no chunks of green chilies in the soup. This is not necessary but an option if you prefer. This article and r