MASTER desertrecepies

Ingredients � cup butter, softened (I used Land O Lakes) 1 cup dark brown sugar 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!) 2 eggs 1 & � tsp ground cinnamon � tsp ground ginger � tsp ground nutmeg � tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 & � cups all-purpose flour FOR GLAZE: � cup (1 stick) butter 1 - 1 & � cups powdered sugar (start with one cup and add more if glaze is too runny) 1-2 Tbsp maple syrup � cup milk, optional if glaze is too thick Instructions Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out most

Ingredients For the pastry 2� cups unbleached AP flour ? tsp salt � tsp baking soda 2 cups water 9� tbsp butter 6 large eggs For the custard 1 cup sugar � cup flour � tsp salt 3 cups whole milk 4 egg yolks 3 tbsp unsalted butter 1� tsp vanilla extract 1 tbsp rum Instructions For the pastry Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well. Fill a pastry bag fitted with a �-inch tip with the cream puff batter. Squeeze out 3-inch puffs, ab

Ingredients Macarons: 1 cup almond meal/flour 1? cup confectioners' sugar 3 large egg whites � cup sugar Filling: 6 Tbsp. butter 1� cups powdered sugar � tsp. vanilla extract 1+ Tbsp. milk food coloring, optional Instructions Make the macarons: In a large bowl, sift together the almond meal and confectioners sugar; set aside. In the bowl of a stand mixer or using a hand mixer, beat the egg whites on medium speed until very foamy and frothy. Gradually add the granulated sugar while the mixer is still on and beat until stiff peaks form and the mixture is glossy and has grown in volume, about 3 minutes.  Remove the mixture from the electric mixer and gently but efficiently fold in the almond meal and confectioners sugar mixture. The mixture should be thick and rather stiff, most likely with air bubbles throughout. Scrape the mixture into a large piping bag and cut off the tip to make about a �-inch diameter circle. Pipe

Ingredients 2 cups flour 1 1/2 cup granulated sugar divided 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 1 tbsp cinnamon Instructions Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set aside.   In a mixing bowl, whisk together the flour, 1 c. sugar, baking soda and salt. In a separate bowl, combine the buttermilk egg and oil. Mix the wet ingredients into the dry ingredients just until combined. Batter will be slightly lumpy.   In a small bowl, combine the remaining � c. sugar with the cinnamon. Spread � of the batter into the bottom of the loaf pan. Sprinkle � of the cinnamon sugar mixture over the top of the batter. Layer on the remaining batter over the cinnamon mixture. Sprinkle the remaining cinnamon mixture over the top of the batter. Using a knife, cut through the batter to swirl. Bake at 350 degrees for 45-50 minutes. Test with a toothpick - when inserted, the toothpi

INGREDIENTS STARTER 1/4 tablespoon bread flour 1/4 cup whole milk 1/4 cup water DOUGH 2 1/2 cup bread flour 1/4 cup granulated sugar 2 1/4 teaspoons active dry yeast, 1 yeast packet 1 tablespoon dry milk powder or sweetened condensed milk 1 teaspoon salt 1/2 cup milk, room temperature 1 egg, room temperature and beaten 1/4 cup unsalted butter, softened Heavy cream or melted butter INSTRUCTIONS In a small saucepan over medium heat, combined the ingredients for the starter.   Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.   Transfer to a bowl and cover with plastic wrap.   Let sit until the starter gets to room temperature. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.   Once mixed, add in milk, starter, and beaten egg.   Using the dough hook attachment, beat on low for 5 minutes.   Add in butter and beat 5 more

Ingredients 1 Stick butter softened 1/4 Cup cream cheese softened 1 1/2 Cups granulated sugar 2 Large eggs 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 1/2 Cups all purpose flour 2 Teaspoons corn starch 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Cup sprinkles nonpareils Instructions In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprin

INGREDIENTS   4 boneless, skinless chicken breasts (6 oz each)   1/4 cup olive oil   2 tbsp soy sauce   1/2 cup balsamic vinegar   2 cloves garlic, minced   2 tsp dried oregano   1/4 tsp black pepper   1/4 tsp salt � or more to taste INSTRUCTIONS If the chicken breast is too thick, you can pound it with a meat mallet until it is 1/2-inch thick. Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano and black pepper in a bowl. Place chicken in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time. Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F. NUTRITION INFORMATION Calories: 414, Fat: 19g, Saturated Fat: 3g, Cholesterol: 144mg, Sodium: 618mg, Potassium: 890mg, Carbohydrates: 6g, Sugar: 4g, Protein: 49g, Vitamin A: 70%, Vitamin C: 3.2%, Calcium: 31%, Iro

INGREDIENTS: 4 boneless chicken breasts 3/4 cup honey 1/2 cup Dijon mustard 1 tsp lemon juice 1/2 tsp paprika lemon pepper to taste 1/4 cup chopped cooked bacon 1 cup shredded mozzarella cheese INSTRUCTIONS: Preheat oven to 375�F. Season chicken breasts with lemon pepper. Place in 9x13 baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.   Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes). This article and recipe adapted from this site

INGREDIENTS: 3-4 cups of cooked chicken (I use a rotisserie chicken) 2 cups chicken broth 1/4 cup unsalted butter 1 cup flour 1-1/4 tsp baking powder 1/4 tsp salt 1 cup milk 1 (10.75-oz) can Campbell's cream of chicken soup INSTRUCTIONS: Preheat oven to 400�F. Melt butter in the microwave and pour into bottom of a 9x13 pan.   Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder and salt.   Slowly pour over the chicken.   Don't stir. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.   Don't stir. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown. This article and recipe adapted from this site

Ingredients Grilled Chicken Zoodle Bowls 3 tbsp extra virgin olive oil divided 2 tbsp balsamic vinegar � tsp sea salt � tsp black pepper 3 cloves garlic crushed 2 tbsp fresh basil chopped 2 chicken breasts 1/2 lb each 2 large zucchinis spiralized into app. 4 cups zoodles Tomato Basil Bruschetta 3 roma tomatoes chopped � cup red onion chopped 2 cloves garlic minced 1 tbsp fresh basil chopped 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar � tsp sea salt � tsp black pepper 2 tbsp grated parmesan cheese Instructions Tomato Basil Bruschetta Combine all of the tomato basil bruschetta ingredients in a medium bowl. Place in the refrigerator until ready to serve the bowls. Grilled Chicken Zoodle Bowls Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil. Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour. Re

Ingredients 2 tablespoons olive oil 1 lb chicken (chicken breasts or tenderloins) 1 teaspoon paprika 1 teaspoon Italian seasoning (thyme, oregano, basil - combined) 5 tomatoes (medium, chopped in large cubes) 1 cup spinach cooked 5 garlic cloves minced 1/4 teaspoon red pepper flakes , crushed 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED 1 1/3 cups half and half 1 1/3 cups Parmesan cheese , shredded 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne) 1/2 cup Parmesan cheese , shredded, for serving Instructions In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minut

Ingredients For the Chicken Burgers 1 1/2 lb ground chicken meat (I prefer thighs) 2 scallions, chopped 1 cup shredded cheese (Cheddar, Gouda, provolone) 1/4 cup mayo 1/2 tsp salt 1/2 tsp pepper For the Avocado Corn Salsa 1 large avocado, sliced 1 ear of fresh corn, husks and silks removed 1/8 cup chopped fresh cilantro 1/2 tbsp olive oil salt and pepper to taste 1/2 lime, juiced Instructions Chicken Burgers Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through. While the burgers are grilling, prepare the Avocado Corn Salsa. Avocado Corn Salsa Using a sharp knife, remove the kernels from the corn cob. Place the corn kernels, sliced avocad

Ingredients 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness) salt and pepper, to taste 1 pound asparagus, ends trimmed 3 tablespoons butter, divided 1 tablespoon minced garlic 1/2 teaspoon dried basil (see note) 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon onion powder salt and pepper, to taste fresh herbs for garnish (optional) Instructions Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point) Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add a

Ingredients 1/4 cup white vinegar 3 Tablespoons Spicy Brown Mustard 3 cloves garlic minced 1 lemon plus half lemon, juiced 1/2 cup light brown sugar 1 1/2 teaspoons salt 6 Tablespoons olive oil Black pepper to taste 6 boneless skinless chicken breast halves Instructions In a large size glass bowl ( no not use metal bowls) whisk together ingredients beginning with the white vinegar down to the salt. Whisk in the olive oil and pepper. Place the chicken breast in the glass bowl with the marinade, cover and refrigerate for 8 hours or overnight. Remove chicken from marinade, discard marinade. Turn your grill on and lightly oil it. Grill about 10 minutes per side. This article and recipe adapted from this site

Ingredients 1 1/2 pounds of chicken breast tenders 1 yellow bell pepper sliced into 1/4 inch slices 1 red bell pepper sliced into 1/4 inch slices 1 orange bell pepper sliced into 1/4 inch slices 1 small red onion sliced into 1/4 inch slices 1 1/2 tablespoons of extra virgin olive oil 1 teaspoon of kosher salt several turns of freshly ground pepper 2 teaspoon of chili powder 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of ground cumin 1/2 teaspoon of smoked paprika lime fresh cilantro for garnish tortillas warmed Instructions Preheat oven to 425 degrees. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices. Toss to combine. Spray baking sheet with non stick cooking spray. Spread chicken, bell peppers and onions on baking sheet. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for addi

Ingredients 1 1/2 tablespoon extra virgin olive oil 4 (1 pound) boneless skinless chicken breasts salt and fresh ground pepper to taste 2 teaspoons Italian Seasoning 1 tablespoon butter 1 pound asparagus stalks trimmed and cut into thirds 1 yellow onion sliced 1 cup fat free half & half (you can also use low fat evaporated milk) 1/2 tablespoon all purpose flour 1/3 cup grated Parmesan 1 whole lemon, juiced 3 cloves garlic minced salt and fresh ground pepper to taste lemon slices for garnish chopped parsley for garnish freshly grated parmesan for garnish Instructions Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning and add to skillet. Cook chicken for about 6 minutes per side, or until no longer pink. Remove from skillet and set aside. Add butter to the skillet and melt over medium heat. Add asparagus and onions to skillet; cook for 4 minutes, or until

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE

INGREDIENTS the essentials: 1 pound boneless skinless chicken breasts 12 ounces smoked Andouille sausage, cut into small rounds 1 cup chopped onions 2 cloves minced garlic 1 1/4 cup low sodium chicken broth 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste 1/2 cup tomato sauce 2 teaspoons Creole seasoning 1/4 teaspoon cayenne optional extras: 1 tablespoon brown sugar 1 14 ounce can black beans, rinsed and drained 2 green bell peppers, chopped 1/2 cup sliced green onions for topping 2 tablespoons almond butter (randomly delicious) salt to taste brown rice for serving INSTRUCTIONS Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you�re serving it with rice. When everything is ready, ta

INGREDIENTS 4 5-ounce (150 gram) boneless skinless chicken breasts 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, (fire roasted capsicum), chopped 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, to garnish INSTRUCTIONS Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside. Cook the onion in the same pan until transparent (

Ingredients 1.5 pounds boneless skinless chicken breasts pounded to 1/2� thickness (or purchased thin-sliced) Sea salt and black pepper to taste 3 Tbsp blanched almond flour * 2 Tbsp tapioca flour 3 Tbsp ghee divided 4 cloves garlic minced 1 small onion chopped (about 1/2 cup) 1 cup chicken bone broth Juice of 1 lemon about 2 Tbsp 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately 1 1/2 tsp stone ground mustard optional** 1/4 cup capers drained Sea salt and black pepper to taste Instructions Pound your chicken breast to 1/2� thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flo