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INGREDIENTS 1 cup water 3 eggs 1 cup all purpose flour 6 Tablespoons butter, sliced 2 teaspoons sugar ¼ teaspoon salt -Glaze- 1 cup powdered sugar ½ teaspoon vanilla extract 1½-2 Tablespoons milk INSTRUCTIONS In a saucepan bring water, butter, sugar, & salt to a boil. Lower heat, add in flour and mix well. Continue to cook & stir it on low-medium heat for about 4-6 minutes, you want to steam out as much water as you can. Be careful to not burn it. Once a thin layer forms on the bottom of the saucepan turn off heat. Remove from heat. Use an electric mixer to beat the dough for 1 minute to cool it down. Beat in one egg at time, scrapping the sides of the bowl until they are mixed in well. Preheat oven to 450 F. degrees. Transfer the dough to a piping bag fitted with a ½ inch open star tip. Squeeze the dough into circles on a greased or lined cookie sheet, place 2 inches apart. Bake for 5 minutes. Reduce heat to 350 F degrees & bake f

INGREDIENTS 1 1/2 cup Almond Flour 1/2 cup Coconut Flour 2 tsp Cream of tartar 1 tsp Baking Soda 1/2 tsp Xanthan Gum Pinch of salt 1/2 cup Butter (1 stick) 3/4 cup Lakanto Monkfruit (or choice of sweetener) 2 Eggs 1 tbsp Lemon Zest 1 tsp Lemon Extract 1 tbsp Lemon Juice GLAZE 1/3 cup Lakanto Powdered Sweetener 1 tbsp Almond Milk (or milk of choice), or lemon juice Finely grated lemon zest for garnish, optional INSTRUCTIONS Preheat oven to 350F and line baking sheet with parchment paper. In a large bowl, mix together almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt. In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice. Slowly mix in dry ingrediants and combine to form dough. Roll the individual cookies into 1-1 1/4" balls. Flatten balls slightly for desired shape and bake for 10-12 minutes. Spread the glaze on the cooled cookies. Let stand un

Ingredients 2 cups all-purpose flour (264g) 1 ½ cups old-fashioned oats (147g) ½ cup granulated sugar (108g) ¼ cup light brown sugar, packed (53g) ½ teaspoon baking powder ½ teaspoon salt 18 tablespoons unsalted butter, melted and cooled slightly (250g) (9-ounces) 1 teaspoon vanilla extract 10-12 ounces assorted jams, room temperature vegetable cooking spray Instructions Preheat oven to 350F. Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together. Scoop out a level, slightly p

Ingredients 2 (3.4 ounce) packages instant vanilla pudding mix 1 tsp vanilla 2 cups heavy cream 1 cup milk ½ cup butter 1 cup water ¼ teaspoon salt 1 cup all-purpose flour 4 eggs Instructions Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and refrigerate to set. Place the butter and water in a heavy saucepan over medium heat and bring to a rolling boil. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer and beat with a mixer on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the eggs one at a time and continue to mix until you have a smooth thick paste. Spoon or pipe mounds of dough onto a baking sheet covered in parchment paper, spacing them a couple of in

INGREDIENTS STANDARD BROWNIE BATTER COOKIE DOUGH RECIPE* 1/3 cup cocoa powder, sifted 2/3 cup all-purpose flour, heat treated* and sifted 1/2 cup unsalted butter, melted 1/3 cup granulated sugar 2 tbsp maple syrup 1/2 cup chocolate chunks or chips, optional INSTRUCTIONS In a bowl, combine the melted butter and sugar. Make sure the butter is still warm and let the two ingredients sit together for a few minutes until the butter reaches room temperature. Then, whisk the two together until combined. Sift in the cocoa powder and heat treated flour and stir to combine. Mix in the maple syrup. Pop the batter into the refrigerator for about 10-15 minutes until thickened. The longer you keep it in there, the thicker it will get. Mix the batter again to loosen it up then stir in the chocolate chunks. Now dig in! This Recipe adapted from this -->> SITE

INGREDIENTS FOR THE BROWNIE LAYER: 3 1/3 oz all-purpose flour (3/4 cup) 2 oz unsweetened cocoa powder (2/3 cup) 1/2 tsp salt 1/2 tsp baking powder 4 oz unsalted butter 7 3/4 oz granulated sugar (1 cup +2 tbsp) 2 eggs large, at room temperature 2 tsp vanilla extract FOR THE CHOCOLATE MOUSSE: 9 oz semi-sweet chocolate finely chopped 1 3/4 cups heavy cream divided use Pinch salt 2 tsp unflavored powdered gelatin 2 tbsp water FOR THE RASPBERRY MOUSSE: 1 1/2 cups raspberries fresh 9 oz white chocolate finely chopped 1 1/2 cups heavy cream divided use Pinch salt 2 tsp unflavored powdered gelatin 2 tbsp water Pink food coloring (optional) FOR THE VANILLA MOUSSE: 9 oz white chocolate finely chopped 1 1/2 cups heavy cream divided use 4 tbsp honey Pinch salt 2 tsp powdered gelatin unflavored 2 tbsp water 2 tsp vanilla bean paste (can substitute vanilla extract) TO FINISH: 4 oz semi-sweet chocolate finely chopped 4 oz heavy cream 1 pi

Ingredients 1 1/2 cups oats 1 cup smooth peanut butter 1/2 cup golden brown sugar, packed 1/4 cup granulated sugar 1/4 cup salted butter, softened 1 tsp vanilla extract 2/3 cup mini M&Ms 2 cups milk 3.9 oz instant chocolate pudding mix 13 oz whipped cream , aerosol can 1/3 cup mini M&Ms Instructions Pour oats, peanut butter, brown sugar, granulated sugar, softened butter and vanilla extract into a large mixing bowl. Use an electric mixer to combine. Add 2/3 cup mini M&Ms to the bowl and stir into the dough. In a separate mixing bowl combine milk and pudding powder using the electric mixer on low speed until the pudding is nice and thick. Take half of the cookie dough mixture and spoon it into the bottoms of 6 ten ounce cups. Take all of the pudding and spoon it into the cups on top of the cookie dough. Spoon the remaining cooking dough on top of the pudding. Right before serving top off each cup with some whipped cream and sprinkle mini M

Ingredients 14 oz sheet puff pastry defrosted 10 oz almond paste 1 orange zested 1 egg beaten 3 tbsp apricot jam 1 tbsp powdered sugar 2 tbsp sliced almonds 3 tbsp flour Instructions Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper. On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet. Cut the pastry in half lengthwise. In a medium bowl, combine the almond paste with the 
 orange zest and knead until blended*. (See the notes regarding the almond paste) Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry. Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg. Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom. Repeat with the 2

Ingredients 1 pie crust 9-inch, baked and cooled or make your own crust Peanut Butter Crumbles 1/2 cup powdered sugar 1/4 cup creamy peanut butter Peanut Butter Filling 1 3.4 ounce box of instant Jell-O vanilla pudding mix  1 1/2 cups milk 1/2 cup peanut butter 1 cup whipped cream or 1 cup of cool whip Whipped Topping On Top of Pie 2 cups whipped cream or 1- 8 oz. container of cool whip for topping. If making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped. Instructions Peanut Butter Crumbles Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter. Mix on medium speed until small peanut butter crumbles start to come together. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form. Add half the peanut butter nuggets to the bot

Ingredients For the Lemon Blueberry Cupcakes: 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup full-fat sour cream 1/2 cup whole milk 3 tablespoons fresh lemon juice, divided 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor) 1 large egg plus one egg yolk, at room temperature 2 teaspoons finely grated lemon zest For the Lemon Cream Cheese Frosting: 1/2 cup (1 stick) unsalted butter, very soft (1) 8 ounce block full-fat cream cheese, very soft 4 cups confectioners' sugar 1 and 1/2 tablespoons fresh lemon juice 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor) 1/2 teaspoon finely grated lemon zest To Decorate: 1 teaspoon freshl

Ingredients 4 oz / 150 Grams Lo Mein Egg Noodles For Chicken: 1 Cup Chicken Breast,cut in to 1/2 Inch strips As per need Salt 1/2 Tbsp Soy Sauce 1/2 tsp Cornstarch 1 tsp Vegetable Oil For main dish: 1 Tbsp Sesame Oil 1 Tbsp vegetable Oil 1 Tbsp Minced Ginger 1 Tbsp Minced Garlic 1/4 Cup Red Onion,sliced 1/4 Cup Carrot,sliced 1/4 Cup Red Bell Pepper 1/4 Cup Green Bell Pepper 1/2 Cup Scallion, long cut,2 Inch long 1/2 Cup Cabbage,shredded 1/4 Cup Water / Chicken Stock(Optional) As per need Salt For Sauce Mix: 1 Tbsp Light Soy Sauce 2 Tbsp Dark Soy Sauce 1 Tbsp Oyster Sauce  / Hoisin Sauce 1 Tbsp Sriracha 1 tsp Sugar As per need Salt 1 tsp Sesame Oil Instructions Cook noodles as per package instructions and keep aside. Marinate Chicken with ingredients mentioned. Keep this aside for 5 mins In a pan,add 1 Tbsp Sesame oil, then with pair of tongs pick each chicken piece and drop in the pan. Discard if any leftover marina

Ingredients 1/2 lb. French green beans 1 Tbsp olive oil 1 Tbsp butter 4 boneless skinless chicken thighs thinly sliced Salt and lemon pepper (to taste) 4 cloves garlic minced 1 tsp onion powder 10 oz. mushrooms ½ cup chicken broth unsalted ½ cup heavy cream (or half-and-half + 1 Tbsp flour for lighter version) 2/3 cup grated Parmesan cheese more for garnish Instructions Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add chicken broth and heavy cream and red

Ingredients For the Glaze 2 tbsp olive oil 5 cloves of garlic, minced 1 cup of Stevia Nectar or honey ¼ cup soy sauce 1 tsp black pepper For the Chicken 3 pounds of chicken wings Peanut oil for frying 2 cups of flour 5 tbsp of ground ginger 2 tsp of cayenne pepper 1½ tbsp of salt 2 tsp of black pepper 2 eggs 3 tbsp of cold water Instructions For the Glaze: Heat the olive oil and garlic in a small saucepan over medium heat for 1-2 minutes, until the garlic has softened. Add the nectar (honey), soy sauce, and black pepper and simmer together for 10 minutes. Keep an eye on this carefully as the sauce can boil over over the pot. (Will leave you with a burnt nightmare!) For the Chicken: In a large bowl, combine the flour, ginger, cayenne pepper, salt, and black pepper. In a separate bowl whisk the eggs and cold water together to make an egg wash. Take the chicken wings (washed and trimmed) and dip them into the egg wash, and then toss the

INGREDIENTS 2 teaspoons olive oil 1 pound boneless skinless chicken breasts, cut into bite sized pieces 1/2 cup diced yellow onion 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 3/4 teaspoon kosher salt or to taste 1/4 teaspoon granulated garlic 1/4 teaspoon fresh ground black pepper 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking) 1 cup cherry tomatoes, halved 15 ounces canned black beans, rinsed and drained 4 ounces diced green chiles (canned) 1/3 cup salsa or red enchilada sauce 1/2 cup shredded cheddar or Colby Jack cheese 1/2 lime, juiced 1 tablespoon chopped cilantro (optional) INSTRUCTIONS Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat. In a small bowl combine all of the spices. When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend. Sauté the chicken for approximately 3 minutes then

Ingredients 8 skinless chicken breasts , bone in 1/2 cup unsalted butter , melted {2} sleeves of Ritz Crackers , crushed Instructions Preheat oven to 350 Melt butter in a microwavable dish and set aside.  Crush Ritz crackers {I crush mine in a zip baggie} and place crushed crackers on a dinner plate. Dip the chicken breasts in butter, then coat with Ritz Crackers, and place on a lined baking sheet {I use Silpats}.   Bake at 350 degrees for 40 minutes. This Recipe adapted from this -->> SITE

Ingredients 2 chicken breasts boneless skinless 1/2 cup brown sugar 1/2 teaspoon Kosher Salt 1/8 teaspoon ground black pepper 8 strips bacon Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat oven to 375 degrees. Cut each chicken breast into 4 long, thin chicken strips. In a bowl add the brown sugar, salt and pepper. Add the chicken tenders and toss in the brown sugar. Wrap the chicken in a strip of bacon and put into your baking dish. Sprinkle over the remaining brown sugar. Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured). This Recipe adapted from this -->> SITE

Ingredients 8 ounces penne pasta 1 lb. boneless, skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix ½ Tablespoon all-purpose flour 1 pint heavy whipping cream ½ cup freshly grated Parmesan cheese ¼ teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Onc

Ingredients To Cook Chicken And Make Broth: 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity) 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth) Water to completely cover chicken in a large stockpot. To Make The Dumplings: 1 cup all purpose flour 1 teaspoon salt 2 heaping Tablespoons vegetable shortening 1/2 cup HOT water 1/2 cup plus 2 Tablespoons all purpose flour To finish soup: Two large chicken bouillon cubes 1 Tablespoon butter 1/4 cup water mixed with 2 Tablespoons flour Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper) Instructions Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot. Once chicken is cool, remove skin,

INGREDIENTS 4 boneless skinless chicken breasts (about 2 lbs) 1 can corn, drained 1 can chopped green chiles (I prefer Old El Paso) 8 oz Philadelphia cream cheese, softened 8 oz monterey jack cheese 1/2 cup sour cream 4 green onions, chopped Optional Cilantro for garnish INSTRUCTIONS Preheat oven to 375˚F. Mix the cream cheese, corn, green chiles, sour cream, green onions, and 1 1/2 cup monterey jack cheese together until combined. Lay the chicken breasts in a large casserole dish. Spread the cream cheese mixture over the top of the chicken and sprinkle remaining cheese evenly over the top. Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp) Garnish with cilantro and serve with your favorite side! NOTES You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced. Leftovers can be stored in the refrigerator in an air tight contain

Ingredients Seasoning Mixture 1 tsp sea salt 2 tsp Creole seasoning (or Cajun seasoning) 2 tsp paprika powder 1 tsp onion powder 2 tsp garlic powder 1/4 cup all purpose flour Chicken 1 tbsp olive oil 1 tbsp butter 1 lb chicken tenders Sauce: 4 tbsp butter Remaining seasoning mixture 2 cups heavy cream 1 tsp paprika Pasta 8 oz. linguine 2 tbsp parsley chopped 1/2 cup Pasta water (reserve it) Instructions In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw

Topping: 1/4 c. sugar 1 1/2 tsp. grated lemon zest Muffins: 2 c. fresh blueberries, picked over 1 1/8 c. + 1 tsp. sugar 2 1/2 c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 2 large eggs 4 Tbl. unsalted butter, melted & cooled slightly 1/4 c. vegetable oil 1 c. buttermilk 1 1/2 tsp. vanilla 1.   For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.   2.   For the muffins: Preheat oven to 425 degrees.   Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).   Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.   Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.   Transfer to a small bowl and cool to room temperature, 10-15 minutes.   3.   Whisk the flour, baking powd

INGREDIENTS Almond Flour Cheesecake Crust 2 cups Blanched almond flour 1/3 cup Butter (measured solid, then melted) 3 tbsp Erythritol (granular or powdered works fine) 1 tsp Vanilla extract Keto Cheesecake Filling 32 oz Cream cheese (softened) 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener) 3 large Egg 1 tbsp Lemon juice 1 tsp Vanilla extract INSTRUCTIONS Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).  To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.  Meanwhile, beat the cream cheese and powdered sweetener together at