in Desserts.

Flourless-Peanut-Butter-Chocolate-Chip-Blondies-Recipe

Flourless Peanut Butter Chocolate Chip Blondies Recipe

Ingredients
  • 1 cup natural creamy peanut butter (preferably organic)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  5. Let cool, then cut into squares and serve!

Original Recipe from:

http://detoxinista.com/2011/12/flourless-peanut-butter-chocolate-chip-blondies/

 
in Sides.

puff-pastry-jalapeno-poppers-Recipe

Puff Pastry Jalapeno Poppers Recipe

Ingredients

  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil

Instructions

  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.
 
in Desserts.

Broken-Glass-Jello-Recipe

Broken Glass Jello Recipe

Ingredients:

  • 5-1/2 cups  boiling water, divided
  • 1 pkg.   (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 1 pkg.   (3 oz.) JELL-O Lime Flavor Gelatin
  • 1 pkg.   (3 oz.) JELL-O Orange Flavor Gelatin
  • 1 pkg.   (3 oz.) JELL-O Lemon Flavor Gelatin
  • 2 env.  KNOX Unflavored Gelatine
  • 1/2 cup  cold water
  • 1 can   (14 oz.) sweetened condensed milk
Directions:

ADD 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.

SPRINKLE unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.

CUT flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.

 
in Breakfast.

Grilled-Cheese-Rolls-Recipe

Grilled Cheese Rolls Recipe

Ingredients

  • 6 slices wheat bread
  • 6 pieces American cheese
  • 1 tablespoon butter

Instructions

  1. Cut the crusts off the bread.
  2. Flatten your crustless bread squares with a rolling pin and then top each slice of bread with one piece of cheese (don’t be tempted to use more cheese; in this case, one is plenty).
  3. Melt butter in pan over medium heat.
  4. Roll your cheese squares up and cook them in the melted butter over medium heat, seam-side down first to secure them, for about five minutes until cheese is melted. Roll them occasionally while cooking to crisp all sides.
  5. Remove from the pan and your grilled cheese rolls are ready to enjoy!
 

Pizza-Spaghetti-Bake-Recipe

Pizza Spaghetti Bake Recipe

Ingredients

  • 1 (12 oz.) box spaghetti (I used whole wheat)
  • 1 tsp. salt
  • 1 lb. mild pork sausage
  • 2 oz. (about 30 slices) turkey pepperoni, halved
  • 1 (26 oz.) jar basil & tomato pasta sauce
  • 1/4 c. grated Parmesan cheese
  • 1 (8 oz. ) package shredded Italian 5-cheese blend

Instructions

  1. Cook spaghetti, according to package directions, in water salted with the teaspoon of salt. Drain well and place in a lightly-greased 9×13″ baking dish.
  2. Brown sausage in a skillet over medium-high heat, stirring occasionally, until cooked through and no longer pink. Drain and set aside. Wipe out skillet with a paper towel. Add pepperoni to skillet and cook over medium-high heat, stirring occasionally, until slightly crisp (about 4 minutes).
  3. Top spaghetti in the baking dish with sausage. Pour sauce over sausage. Arrange half of the pepperoni slices over the sauce; sprinkle evenly with cheeses. Arrange remaining pepperoni slices evenly over cheese.
  4. Bake at 350 degrees for 30 minutes. Cheese should be melted and just beginning to brown. If cheese is browning too much, cover with foil part way through baking.
 

Mini-Chicken-Parmesan-Meatloaf-Cupcakes-Recipe

Mini Chicken Parmesan Meatloaf Cupcakes Recipe

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce

Instructions

  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.
 

4-Cheese-Stuffed-Shells-Recipe

4 Cheese Stuffed Shells Recipe

Ingredients

  • 8 ounces, weight Jumbo Pasta Shells
  • 30 ounces, weight Whole Milk Ricotta Cheese
  • 8 ounces, weight Parmesan Cheese, Grated, Divided
  • 1/2 cup Grated Romano Cheese
  • 1 whole Egg
  • 12 leaves Basil, Chiffonade
  • 2 Tablespoons Minced Parsley
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Chopped
  • 5 cloves Garlic, Minced
  • 1/2 pound Italian Sausage
  • 1/2 cup Red Wine
  • 1 whole 28 Ounce Can Crushed Tomatoes
  • 1 whole 15-ounce Can Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 Tablespoons Minced Parsley

Instructions

  1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
  2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
  3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
  4. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
  5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
  6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.
  7. Serve with crusty French bread.
 
in Breakfast.

Pineapple-Upside-Down-Banana-Pancakes-Recipe

Pineapple Upside Down Banana Pancakes Recipe

Ingredients

  • 3 Ripe Bananas
  • 2-¼ cups Vanilla Almond Or Soy Milk
  • 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 Small Pineapple
  • A Little Canola Oil

Instructions

  1. Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
  2. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
  3. Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
  4. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.
 

supereasy-italian-mustard-chicken-with-root-vegetables-Recipe

Supereasy Italian Mustard Chicken with Root Vegetables

Ingredients

  • 1/4 cup olive oil
  • 1/3 cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon italian spice mixture
  • 1 pound skinless, boneless chicken breasts
  • 1 medium onion, roughly chopped
  • 6 medium carrots, roughly chopped
  • 1 large sweet potatoe, roughly chopped
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 480 degrees F.
  2. Whisk together the olive oil, Dijon mustard, garlic, and italian spice mixture. Cut each chicken breast into three equal portions. Put a small portion of the Dijon-Herb mixture over the chicken. About 2-3 tablespoons of the mixture should be used in total. Season the chicken with salt and pepper and set aside (store in the fridge).
  3. Place the onion, carrots and sweet potatoe in a large baking dish. Season well with salt and pepper. Pour the remaining Dijon-Herb mixture all over the vegetables and stir until everything is well-combined. Roast the vegetable in the oven for about 20 minutes, or until the veggies are nearly tender when pierced with a fork.
  4. Nestle the chicken over the roasted veggies and place back in the oven. Allow the chicken to cook for about 12 minutes, or until the Dijon-Herb mixture begins to turn golden brown and the chicken is cooked through. Serve.
 
in Desserts.

Honey-Apricot-Monkey-Bread-Recipe

Honey-Apricot Monkey Bread Recipe

Ingredients

  • 2/3 cup apricot preserves
  • 1/4 teaspoon cardamom
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 (16.3 ounce) Pillsbury Grands Honey Butter Biscuits

Instructions

  1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan or tube pan.
  2. In a small bowl combine the apricot preserves, cardamom, honey, and butter. Set aside.
  3. Open one can of biscuits and cut each biscuit into 4 equal parts. Place the biscuit pieces in the bottom of the bundt pan. Pour half of the sauce on top of the biscuits.
  4. Open the other can of biscuits and cut them into 4 equal parts. Place the biscuit pieces in the bundt pan and pour the remaining sauce on top.
  5. Bake for 30-32 minutes or until golden brown.
  6. Invert onto a serving plate and serve warm. Pull pieces off to eat.