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Ingredients for the Cake:  4 large eggs 1 cup sour cream 1 cup oil 1/2 cup warm water 1 box (15.25 ounce) devil’s food cake mix 1 box (5.9 ounce) instant chocolate pudding mix 2 cups semi-sweet chocolate chips Ingredients for the Ganache:  1 cup heavy cream 1 and 1/4 cups semi-sweet chocolate chips 1/8 teaspoon salt Directions for the Cake:  Preheat the oven to 350 degrees F. Grease a 10 inch bundt pan and set it aside.  I use the Fat Daddio 10 inch angel food cake pan. In a large bowl, beat the eggs. Mix in the sour cream, oil, and water. Mix in the cake mix and pudding mix. Gently stir in the chocolate chips.  Note that the cake batter will be very thick. Pour the cake batter into the prepared bundt pan. Bake it for about 55 minutes or until a tester inserted comes out clean. Let the cake cool completely before inverting it onto a plate.* Directions for Ganache:  In a saucepan, over Medium heat,

INGREDIENTS VANILLA CUPCAKES 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)  3/4 cups (155g) sugar 6 tbsp (86g) sour cream, room temperature 2 tsp (10ml) vanilla extract 3 large egg whites, room temperature 1 1/4 cups (163g) all purpose flour 2 tsp (8g) baking powder ¼ tsp salt 6 tbsp (90ml) milk, room temperature 2 tbsp (30ml) water, room temperature PASTRY CREAM FILLING 2 egg yolks 6 tbsp (78g) sugar 1 1/2 tbsp cornstarch  1 cup + 2 tbsp (270ml) milk 1 tbsp (14g) salted butter 1 tsp vanilla extract CHOCOLATE GANACHE 12 oz (338g) semi sweet chocolate chips 2 tbsp (30ml) light corn syrup 3/4 cup + 2 tbsp (210ml) heavy whipping cream INSTRUCTIONS  Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.  In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming t

Ingredients Crumb Cake: 3 and 1/3 cups flour 2 teaspoons baking powder ¼ teaspoon salt 2/3 cup butter-cold and cut in cubes 1/3 cup light brown sugar 1/3 cup sugar 2 eggs 1 teaspoon vanilla Raspberry Cheesecake Filling : 8 oz. mascarpone cheese 8 oz. cream cheese-softened ½ cup + 2 Tablespoons sugar 2 Tablespoons corn starch 2 eggs 1 teaspoon vanilla 2 cups of fresh raspberries Glaze: ½ cup powdered sugar 2–3 teaspoons milk or cream Instructions Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar and   sugar. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy. Add eggs and vanilla and mix to combine. The mixture should

Ingredients   3/4 cup butter, softened 1 cup sugar 2 eggs 1 1/2 tsp lemon juice 1 Tbsp lemon zest 2 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt Lemon Frosting 1/2 cup butter, softened 4 cups powdered sugar 1 dash salt 1 Tbsp lemon zest 2 Tbsp fresh lemon juice 1-2 Tbsp milk, if needed Instructions Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.  Stir in flour, baking powder, and salt.  Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.  Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.   Cool cookies completely, then frost. I piped frosting on with a 1M star tip.  Lemon Frosting Beat together butter, powdered sugar, salt, lemon zest, and lemon juice till creamy, adding milk

Ingredients   1 cup butter , room temperature 1 cup light brown sugar , packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups all-purpose flour 2 cups old-fashioned rolled oats 2 cups chocolate chips semi-sweet, milk chocolate, or a little bit of both! Instructions Preheat oven to 350 degrees F. Lightly grease a 9 x 13 in. pan with cooking spray. In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light. Add the eggs one at a time, mixing after each addition. Add the vanilla. In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips. Add to the butter mixture and stir until combined. Spread 1/2 of the cookie dough into the bottom of the prepared pan. Sprinkle remaining cup of chocolate chips on top.  Carefully press remaini

INGREDIENTS For Sponge Cake: 6 large eggs 1 cup (200 g) white granulated sugar 1 tsp vanilla extract 1 cup (125 g) all-purpose flour 1 tsp baking powder For Whipped Cream: 1 cup (150 g) raspberries 1/3 cup (67 g) white granulated sugar 8 oz (227 g) cream cheese or mascarpone, softened 1 cup (175 g) white chocolate chips, melted 1 teaspoon vanilla extract sprinkle of salt 2 cups (473 ml) heavy cream, chilled 1 1/2 cups (187 g) confectioner's sugar For Filling: 1 cup sweet sangria wine 4 to 6 cups sliced fruit and berries INSTRUCTIONS Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides. In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches

INGREDIENTS Cookie 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 cup unsalted butter, at room temperature 1 egg 1/4 teaspoon vanilla 2 tablespoons lemon juice, (1 to 2 lemons) 1 tablespoon lemon zest, (1 lemon) 1/3 cup milk Glaze 1 1/2 cups powdered sugar 2 tablespoons unsalted butter, at room temperature 1 1/2 tablespoons milk 1 tablespoon lemon juice, (1/2 lemon) 1/2 tablespoon lemon zest, (1/2 lemon) INSTRUCTIONS Cookies  Heat oven to 375 degrees F. Combine flour, baking powder, and salt in a medium mixing bowl. Set aside. In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy. Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine. Add half of the flour mixture to the butter mixture and mix until j

Ingredients 1/2 cup unsalted butter softened 1/2 cup packed brown sugar 1/3 cup white sugar 1/2 cup peanut butter 1 large egg 1 tsp vanilla extract 3/4 cup all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 3/4 cup quick oats 1/2 cup old-fashioned oats  Instructions In a large bowl beat together the butter, sugars, and peanut butter until fluffy. Mix in the egg and vanilla. With the mixer on low speed, carefully beat in the flour, baking soda and salt. Then mix in the oats. If baking the cookies immediately: Preheat the oven to 350F degrees. Form the dough into balls about 1 - 1.5 tablespoons in size. Place 2 inches apart on a lined cookie sheet. Do not flatten. Then bake for 8-10 minutes or until the tops are just set. If chilling the dough for thicker cookies: Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight. When ready to bake, preheat the oven to 350F degrees. Remove the dough from the fridge a

INGREDIENTS 1 cup honey roasted peanut butter (I used Skippy Natural) 1 cup granulated sugar (plus extra) 1 large egg  INSTRUCTIONS Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up). Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon. Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed. Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve and enjoy. Read Full Recipe >>>> Click Here

INGREDIENTS 1 cup Crunchy Peanut Butter 6 tbsp Honey 1/8 tsp Salt 3 cups Rice Krispies Cereal 1 1/2 cups Vegan Chocolate Chips INSTRUCTIONS Line muffin pan with liners and lightly spray with non-stick spray. Melt peanut butter, honey, and salt together on low heat until melted and well combined. Remove from heat. Stir in Rice Krispies. Mix wel. Evenly distribute mixture into liners. Press down firmly. Melt chocolate chips over low heat. Stir constantly until melted. Remove from heat. Spoon melted chocolate over each treat, distributing smoothly and evenly. Put in the refrigerator until firm. Read Full Recipe >>>> Click Here

Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley  Sauce: 1    10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions  Cut each chicken breast into 3 large chunks.  In a small food processor grind up the ritz crackers.  Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.  Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the chees

INGREDIENTS 1 tbsp. extra-virgin olive oil 1/2 yellow onion, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 tsp. cumin 1 (10-oz.) can red enchilada sauce 1 (8-oz.) can crushed tomatoes 3 c. cooked, shredded chicken 2 c. shredded Monterey Jack, divided 2 c. shredded cheddar, divided 1/4 c. freshly chopped cilantro, plus more for garnish Kosher salt 12 corn tortillas  DIRECTIONS Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken

Ingredients 2 1/2 lbs boneless, skinless chicken breasts salt and pepper 1 cup cornstarch 3 eggs, lightly beaten 1/4 cup vegetable oil 1 cup sugar 6 tablespoon ketchup 3/4 cup apple cider vinegar 1 1/2 tablespoons soy sauce 1 1/2 teaspoons garlic powder Instructions Cut the chicken into bite-sized chunks. Season with salt and pepper. Preheat the oven to 325ºF.  Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken. In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken. Bake the chicke

INGREDIENTS 6 bone-in chicken thighs (skin-on, optional) 1 pound baby Dutch potatoes, halved or quartered 3-4 cups baby spinach, chopped 4 tablespoons unsalted butter, divided 1 tablespoon Italian seasoning kosher salt and freshly ground pepper, to taste fresh parsley, optional Sauce: 1 cup low-sodium chicken broth 1/2 cup half and half 1/2 cup parmesan cheese, grated 1/4 cup (1/2 stick) unsalted butter 1/4 cup all-purpose flour 4 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried basil 1/2 teaspoon dried oregano  PREPARATION Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. Melt 2 tablespoons butter in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Remove from heat. For the sauce: lower heat to medium and add butter to skillet. Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn. Whisk in

Ingredients  1 tbsp avocado or coconut oil 1 medium onion, finely chopped 3 large garlic cloves, minced 2 medium bell peppers, chopped 1 lb boneless & skinless chicken breasts, cut into 1” pieces 1 cup corn, frozen or fresh 2 large zucchini, diced 14 oz can black beans, drained & rinsed 14 oz can diced tomatoes 1 tsp taco seasoning 1 tbsp cumin, divided 1 tsp salt Ground black pepper, to taste 1 cup Tex Mex or Colby Jack cheese, shredded 1/2 cup green onions, chopped 1/2 cup cilantro, chopped Instructions Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.  Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-m

Ingredients 6 Extra Thin Corn Tortillas, I used Mission 6 oz Cooked Chicken Breast, chopped or shredded (or your choice of filling) 1/2 C (56g) Shredded Cheddar , or your choice of cheese Instructions Preheat the oven to 400F. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.) Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.) Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick together after baking. Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn. (

Ingredients 2 cups shredded chicken 1 ripe avocado- mashed 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry) 1 ½–2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green onion-sliced Freshly ground black pepper- to taste ¼ teaspoon salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or parsley- chopped ½ cup shredded Cheddar cheese 5–6 Tortillas (8 or 10 inch diameter)  Instructions NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas. In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled. Read Full Recipe >>>>

INGREDIENTS 1 1/4 pounds boneless skinless chicken breasts 1 tablespoon olive oil salt and pepper to taste 1 teaspoon Italian seasoning 3 tablespoons butter melted 1 teaspoon minced garlic 1/4 cup chicken broth 2 tablespoons lemon juice 1 tablespoon chopped parsley lemon slices for serving optional INSTRUCTIONS Preheat the oven to 400 degrees. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning. Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned. Transfer the chicken to a baking dish. In a small bowl, mix together the butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken. Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts. Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with pa

INGREDIENTS chicken & marinade  3 chicken breasts (about 2 1/2 pounds) 2 large eggs 1 1/3 cup whole milk 1/2 tsp table salt flour mixture 3/4 cup all-purpose flour 2 Tbsp ground paprika 1/4 tsp ground pepper 3/4 tsp table salt Cream Mixture 26 oz cream of chicken soup can, family size 1/4 cup sour cream 1 cup water  1 tsp table salt 1/4 tsp ground paprika 1/4 tsp ground black pepper Toppings 8 oz bacon, 1/2 pack, cooked 6 oz mushrooms, sliced and sauteed 6 oz shredded cheese, four cheese or mozzarella oil for frying INSTRUCTIONS Cut chicken breast into medium pieces (About 6-7 pieces per chicken). Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt. Take the c