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Ingredients Topping 1/2 cup (70g) all-purpose flour 1/2 cup old fashioned oats 1/2 cup (110g) packed light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/3 cup (76g) unsalted butter , diced into small cubes Apple filling 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch) 3 Tbsp (42g) unsalted butter , melted 2 Tbsp all-purpose flour 3 Tbsp water 1 Tbsp lemon juice 1/2 tsp vanilla extract 1/4 cup (55g) light-brown sugar 1/2 tsp ground cinnamon 1 pinch salt  Instructions Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.  In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds.  Add diced butter and using clean fingertips, rub butter in

Ingredients For the Macarons: Sift together (if measuring by volume, pre-sift first, measure out, whisk to combine, then sift together: 260 g blanched almond meal / flour (3 cups + 2 tablespoons) 260 g powdered sugar (2 ½ cups) Mix with sifted dry ingredients: 100 g egg whites at room temperature (1/3 cup / 3 egg whites / 100 milliliters) For the Italian meringue: 260 g granulated sugar (1 ¼ cups) 80 g water (1/3 cup or 75 mil) 100 g egg whites (1/3 cup / 3 egg whites / 100 milliliters) For the salted caramel filling: 1 cup granulated sugar (200 g) ¼ cup water (60 g) 2 ½ cups heavy cream (626 g / 650 ml) 4 tablespoons unsalted butter cubed (56 g) ½ teaspoon salt (3 g) Directions For the Macarons: Line 3 – 4 cookie sheets with parchment paper. If measuring by volume, separately sift the almond flour and powdered sugar. Measure them out, whisk to combine and then sift together to blend. With a spatula,

Ingredients For the kahlua chocolate truffles: 14 ounces semisweet chocolate, chopped 1 cup heavy whipping cream 1 teaspoon espresso powder 5 and 1/2 tablespoons unsalted butter, cut into cubes and at room temperature 1 tablespoon Kahlua liqueur For the chocolate coating: 4 ounces semi-seet chocolate grated or finely chopped Instructions Chop the chocolate and set aside. In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from the heat; add in espresso powder and chopped chocolate, and whisk smooth. Cool for 5 minutes. then stir in butter and Kahlua. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop. For the chocolate coating: Grate chocolate using the course side of a grater, or finely chop it if you don't own a grater. Transfer grated chocolate into a wide, shallow dish and set aside.

INGREDIENTS Crust  3/4 cup graham cracker crumbs  1/4 cup granulated sugar  2 tablespoons brown sugar  4 tablespoons melted butter  Filling   1 1/2 cups heavy cream  8 ounces cream cheese softened  3/4 cup granulated sugar  1 cup creamy peanut butter  1 tablespoon vanilla  1 cup mini chocolate chips  INSTRUCTIONS To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.     Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.  In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as neede

Ingredients For the Oreo Cookie Crust:  (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total) 8 tablespoons (4 ounces) unsalted butter, melted For the Chocolate Cheesecake Filling:  7 ounces semi-sweet chocolate, finely chopped 16 ounces full-fat cream cheese, at room temperature 2/3 cup sour cream 2/3 cup granulated sugar 1/2 Tablespoon unsweetened natural cocoa powder 2 large eggs plus 2 egg yolks, at room temperature 1/2 cup (4 ounces) heavy cream, at room temperature 1 teaspoons vanilla extract For the Chocolate Ganache:   12 ounces semi-sweet chocolate, finely chopped 1 cup heavy cream Grated chocolate, for decoration, optional Instructions For the Oreo Cookie Crust:  Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed. Place the cookies in the body of a small

Ingredients Chewy Sugar Cookies 1 cup butter, softened 1 1/4 cups granulated sugar 1 egg 2 tsp vanilla extract 1/2 tsp almond extract (optional) 2 1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Topping 1/4 cup granulated sugar, for dipping Instructions Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray). In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.  Add in the egg, vanilla extract, and almond extract; beat until combined.  Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again. Roll dough into 1" balls, and roll in sugar. Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set. Allow to cool. Enjoy! Feel free to frost them

Ingredients  1 box Angel Food cake mix , plus ingredients to prepare 2 3.4 oz boxes instant cheesecake pudding mix 3 cups half and half or whole milk 1 tsp pure vanilla extract 2 8 oz cream cheese softened 2 8 oz frozen whipped topping, thawed OR 4 cups sweetened fresh whipped cream 2 21 oz cans Premium blueberry pie filling 1 fresh mint for garnishing optional Instructions Bake cake according to package instructions. Set aside to cool. Slice cooled cake into 1-inch thick slices, then cube. Divide into thirds and set aside. Using an electric mixer, whip together both packages of pudding mix with 3 cups of half and half and vanilla in a medium-size mixing bowl. Whip for 2-3 minutes or just until the pudding is beginning to thicken but, is still pourable. Pour into another bowl. Set aside.  In the same medium-size mixing bowl cream together softened cream cheese with one container whipped topping. Whip until smooth and fully combined. Add the

Ingredients 1 cup (2 sticks, 227 grams) unsalted butter , at room temperature 3/4 cup (160 grams) brown sugar , light or dark, tightly packed 1/4 cup (50 grams) granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 eggs 1 teaspoon vanilla extract 2 1/4 cups (270 grams) all-purpose flour 1 teaspoon baking soda 12 ounces semisweet chocolate chips  Instructions Preheat oven to 350 degrees F (180 C). Using a stand or hand mixer, or by hand with a rubber spatula, cream the butter, brown sugar, and white sugar together until well-blended. Beat in the instant pudding mix, followed by the eggs and vanilla. Scrape down the sides of the bowl and beat until mixture is mostly even. Sprinkle the flour and baking soda over the dough, then mix just until they are incorporated. Stir in chocolate chips by hand. Drop spoonfuls of dough onto baking sheets and bake for 10-12 minutes, until the tops are lightly golden. Allow cookies to cool for 5-

Ingredients For the chocolate cake: 2 cups granulated sugar 1 cup light brown sugar, packed 2 and 3/4 cups all-purpose flour (not packed!) 1 and 1/2 cups unsweetened cocoa powder, sifted 3 teaspoons baking soda 1 and 1/2 teaspoons baking powder 1 and 1/4 teaspoons salt 3 large eggs + 2 large egg yolks, at room temperature 1 and 1/2 cups full-fat sour cream 1/3 cup whole milk 3/4 cup vegetable oil (you may also sub in melted coconut oil) 2 tablespoons vanilla extract 1 and 1/2 cups hot water For the salted caramel chocolate frosting:   2 cups unsalted butter (4 sticks, 16 ounces), VERY soft 4 and 1/2 cups confectioners' sugar, sifted 3/4 cup unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 1/2 teaspoon salt 3 tablespoons heavy cream (more if needed) 2 tablespoons salted caramel sauce Garnish: 1 and 1/4 cups salted caramel sauce Flaky sea salt Instructions For the chocola

Ingredients 1/2 cup shredded coconut 2 cups crushed graham crackers or vanilla crumb wafers 1/3 cup butter, melted 2 8 oz. packages cream cheese, softened 1 cup cream of coconut 1 tsp rum flavored extract 1 8 oz. container frozen whipped topping, thawed 1 8 oz. can crushed pineapple, drained 1/2 cup maraschino cherries, chopped 1/2 cup chopped pecans Instructions This step is optional but toasting the coconut gives it a much better flavor and only takes 5 minutes! Preheat oven to 350 degrees F (175 degrees C  Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.  In a medium bowl, mix together graham cracker crumbs or vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.  In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract.  Fold in whipped topping, pineapple,

INGREDIENTS 2 large chicken breasts butterflied Reynolds Kitchens Quick Cut Plastic Wrap Salt and pepper 2 eggs 1/2 cup Italian Breadcrumbs 1/2 cup panko breadcrumbs 1 cup freshly grated Parmesan cheese 1/4 cup olive oil 1 tablespoon minced garlic 2 Tbsp fresh basil leaves thinly sliced 8 ounces mozzarella cheese sliced spaghetti pasta and crusty bread for serving 26 ounces 1 jar Marinara Sauce INSTRUCTIONS Preheat oven to 400F Cut each chicken breast in half lengthwise (butterfly), creating 4 chicken cutlets Place chicken on a smooth flat surface between two layers of the Reynolds Kitchens Quick Cut Plastic Wrap and pound to even thickness, about 1/4-1/2 inch. Season each chicken cutlet with salt and pepper on both sides Whisk two eggs in a small shallow bowl, and mix together the breadcrumbs, panko, and 3/4 cup parmesan cheese in another shallow bowl. Heat olive oil in a large oven safe skillet over medium high heat. Add

Ingredients 4 cups cooked, diced chicken* 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request) 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request) 1 cup milk 1 stick (8 tablespoons) butter, melted 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix) Instructions Preheat oven to 350F (180C).  Spray a 9x13-inch baking dish with cooking spray. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken. Pour chicken mixture into prepared baking dish. In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture. Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top. Read Full Recipe >>&g

Ingredients 8 bone-in, skin-on chicken thighs (about 4 lbs) 2 Tbsp olive oil 1 Tbsp sesame oil 4 Tbsp low sodium soy sauce 1 Tbsp Worcestershire sauce 2 Tbsp lemon juice (or lime juice) 5 Tbsp honey (or maple syrup) 6 cloves garlic (minced) ½ tsp black pepper (freshly ground) 2 tsp kosher salt (plus more to taste) Instructions Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Preheat oven to 450 degrees F. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.  To get a nicely br

Ingredients 1 TB olive oil 1/2 medium onion, sliced 2 cloves garlic cloves, minced 1 TB butter 2 lbs boneless skinless chicken breasts pounded thin (approx 6 chicken breasts) 1/4 cup chicken broth 3/4 cup heavy whipping cream 1 oz cream cheese 2/3 cup Cheddar Cheese 1/2 cup Parmesan Cheese 1 TB Italian Seasoning 1/2 tsp salt 1/2 tsp pepper 1 lb asparagus, chopped Instructions In a skillet, add olive oil, onions, and garlic then saute until tender. Remove the onions and garlic from skillet then add 1 tablespoon of butter and sear chicken breasts on each side. After the chicken breasts are browned on each side, remove from the skillet and set aside. Add chicken broth, heavy whipping cream, cream cheese, cheddar cheese, parmesan cheese, the sauteed onions/garlic, and spices back to the skillet. Whisk until the cheese melts and the sauce is smooth. Add chicken breasts back to skillet and simmer on low covered for 10 minutes.

Ingredients Chicken Breast 3 pounds chicken breast 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil Pot Pie pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe. 2/3 cup butter 1/2 an onion chopped 2/3 cup flour 3 1/2 cups chicken broth 1 cup milk 3 cups frozen mixed vegetables thawed and patted dry 1/2 teaspoon dried basil pinch of garlic powder Salt and pepper to taste 1 egg beaten Instructions To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling. Preheat oven to 375°F. Butter a 9"x13

Ingredients 2 cloves garlic minced 2/3 cup peanut butter 1 cup chicken broth 1 lb boneless skinless chicken breasts, cut into 1 inch cubes 1 cup shredded zucchini 1/3 cup soy sauce 1 tsp sugar 1 red pepper cut into thin, long strips 1 tbsp lime juice 1 cup chopped cilantro divided chopped peanuts for garnish 12 ounce linguine noodles cooked and drained Instructions Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine.  Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.  Serve over noodles and garnish with remaining cilantro and peanuts. Read Full Recipe >>>> Click Here

Ingredients CHICKEN SATAY 1/4 cup dried lemongrass 1/4 yellow onion 4 cloves garlic 1 teaspoon Sriracha 1 tablespoon fresh ginger 1 inch piece 1/2 teaspoon turmeric 2 tablespoons ground coriander 1 tablespoon cumin 1/4 cup dark soy sauce 2 tablespoons fish sauce 1/3 cup brown sugar 2 tablespoons vegetable oil 2 pounds chicken breast cut into 1 inch cubes PEANUT SAUCE 1 cup smooth peanut butter 1/3 cup lite soy sauce 3 cloves garlic 2 tablespoons sesame oil 1 inch piece fresh ginger 1 teaspoon sriracha 2 limes juiced and zested wooden skewers Instructions    Note: click on times in the instructions to start a kitchen timer while cooking.  Soak your wooden skewers in water. Add all the ingredients from the chicken marinade except for the chicken in the food processor and puree until smooth. Add the marinade to the chicken pieces and let marinate for as long as possible (30 minutes minimum but ide