Heat oven to 375*. Place cream cheese in small bowl and microwave for 30 seconds, add sugar. On a parchment lined pan lay the crescent rolls one on top of the other so they slightly overlap, with the tips to the left (it will form about a 12" Row. Seal the overlapping bits down. lay cream cheese in a line down the middle of the log, then top with a line of raspberry jam. Fold left side of crescent to the right, sealing under the right edge. Bake for 15-18 minutes. Meanwhile make glaze (I add right to the leftover cream cheese mixture bowl with any remaining cream cheese filling). Once Danish log is removed from oven let cool for 10 minutes and then drizzle glaze over the top.
A chocolate graham crust, a decadent chocolate cream filling, with fresh whipped cream makes the perfect holiday treat.
Preheat oven to 350*. Mix all ingredients together and place in a greased 8*11 pan. Bake for 50 minutes or til golden.
Mix all ingredients, and form 16-18 2" balls. Place on parchment paper. Bake for 20 minutes at 400*.
Preheat oven to 350*. Spray a 9-inch pan. In a small bowl microwave cream cheese for 45 seconds, add vanilla and sugar and blend, set aside. In a large bowl add both sugars, butter, egg, yogurt and vanilla. Add the dry ingredients and mix until smooth. Fold in carrots pour into dish. Add the cream cheese in dallops on top, and swirl with a knife. Bake for 40-45 minutes. Allow to cool.
This classic chicken salad is made super easy by using a Costco Rotisserie chicken.
Remove and dice meat from the chicken, add to large bowl. Dice celery, onion and apple and add to bowl with chicken. In a bowl combine mayonnaise, lemon juice, poultry seasoning and salt, mix well. Add this to the chicken mix and coat evenly. Chill for at least 1/2 hour, but it's best overnight. I serve inside croissants for sandwiches, can be served on crackers, with vegetable sticks, in lettuce as a wrap, or on a salad.
Soak the noodles according to the package directions. Slice the pork and vegetables. Heat the oil in a wok or sauté pan over medium high heat. Add the pork, onion, garlic and soy sauce to pan, cook for 3-5 minutes until the pork is browned. Pour in the broth, and add the cabbage, carrots, and diced green onion. Cook for another 3-5 minutes until the vegetables have softened. Add the soaked noodles and toss everything together mixing well. Add salt and pepper to taste. Serve hot.
Preheat oven to 35*. spray 9*9 pan. Add croissant pieces to dish, sprinkle berries evenly over croissants. Beat cream cheese, then add in sugar, eggs, vanilla and milk until blended. pour cream cheese mixture over croissants. Let rest for 20-30 minutes. Bake for 35-45 minutes or until golden brown and set in center. Remove from oven and sprinkle with powdered sugar. Serve warm.
Place all ingredients in a bowl and stir. Can make up to 3 days before eating. Refrigerate.
Preheat oven to 400*. Drain the chicken by squeezing out all excess water, and then towel dry to make sure it is extra dry. Mix in eggs, cheese and spices. Spread onto a pizza pan until about 1/4 inch thick, shaping into a circle. Bake for 20 minutes, until firm and golden. You can let the crust rest for up to 10 minutes. Add sauce and toppings for pizza and bake an additional 15 minutes.
While the dough is rising, prepare the water bath by mixing the warm water and baking soda. Stir well, bring to a boil.
Preheat the oven to 450 degrees F. Grease a baking sheet.
When the dough has risen, pinch off pieces of the dough and roll out into a long rope. Shape into a pretzel shapes. Dip the pretzel in the boiling baking soda solution about 20-30 seconds and place on the prepared baking sheet. Repeat with remaining dough.
Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes or until golden brown.
Remove the pretzels from the oven and brush with melted butter. Sprinkle the hot pretzels with the coarse salt, or sprinkle with cinnamon sugar mix.
Dissolve yeast in 1/2 c. warm water and rise for 10 minutes. In a large microwave mixing bowl heat the milk, water, butter, honey and salt in microwave for 3 minutes, whisk. Add the yeast to this, and then 6 cups flour, one cup at a time. Add up to 2 more cups till dough is able to pull away from sides of bowl. Squeeze dough through your thumb and pointer finger to make 24 balls. brush with melted butter and place on greased baking pan. Cover with saran wrap and let rise till doubled. Bake at 375* for 15-20 minutes.
Thinly slice mushrooms, leeks, carrot and celery. In a pot melt butter, add sliced vegetables and the rosemary, cook until browned about 10 minutes. Add the chestnuts and chicken stock to pot. Bring the soup to a boil and simmer over medium heat until the chestnuts are tender, about 30 minutes. add the cream and then blend in a blender. Season with Salt and Pepper. Serve immediately.
Yields 12 servings: 4.3g protein, 13g fat. 226 calories, 19 net carbs, 3.5g fiber,
Preheat oven to 350*. Line a pan with parchment. In a bowl combine cashew butter, allulose, egg, baking soda and vanilla. mix til combined. Fold in chocolate chips. Cover and refrigerate for 45 minutes. Remove the dough and form 12 cookie balls. place onto pan and bake for 10-12 minutes. Remove from oven and allow to cool on tray. Store in a container in the refrigerator.
Makes 12; 1 cookie per serving; 131 calories, 5g carbs, 4g protein, 11g fat, 3g fiber.
Preheat oven to 350*. Grease two 9-inch pans, lay parchment circles on bottom. In a large bowl mix together eggs, and softened butter, add vanilla. slowly add in cocoa, almond flour, baking powder and allulose. Transfer batter to pans and bake for 27 minutes. Remove from oven and let cool in pan, once cool flip onto plates and add the frosting in layers. Store cake covered in refrigerator, or place slices in containers to freeze.
makes 12 slices; each serving contains 184 cal, 17g fat, 3g fiber, 6g carbs, 6g protein,
Line a pan with parchment paper. In a bow, melt butter and peanut butter in microwave for about 30 seconds til melted. Add vanilla, sugar and peanut powder. Stir to combine, dough will be stiff. Roll into 15 balls, place on pan and freeze for 40 minutes. Prepare chocolate by melting in microwave with the oil, 20 seconds at a time til smooth. Remove balls from freezer, place toothpick into top and dip into chocolate. Place on parchment paper. Freeze 5-10 minutes, store in a sealed container in the refrigerator.
Preheat your oven to 325*. Place parchment on a sheet pan. In a mixing bowl, combine together the coconut flakes, sugar alternative, salt and flour. Add the vanilla extract to the bowl and then fold in the egg whites. Place Tbls. size balls onto pan, bake for 20-25 minutes or until they begin to brown. Allow the macaroons to cool on a rack before serving.
Makes 30 cookies.
serves 8; 192 calories per serving.
Preheat oven to 350*. Line a pan with parchment. Using a hand mixer combine ingredients. It will make a thick dough. Form into 12 small balls and place on pan, lightly press down with a cup, bake for 8-11 minutes.
Serving Size: 1 cookie Calories: 115 Fat: 10g Carbohydrates: 3.8g Fiber: 2.4g Protein: 4g
Preheat oven to 350*. Spray a 9*13 pan. In a small bowl mix together almond flour, powdered sweetener, and butter. Push into the bottom of pan, bake for 15 minutes. In another bowl add filling ingredients and blend, pour onto the hot crust. Bake for 20-25 minutes. Remove and let set before eating.
in stockpot, sauté chorizo, sausage, onion and garlic, until soft. add chicken stock, bring to a boil. Add potatoes and cook for about 10 minutes or until soft. Add in kale, cream, parmesan, S & P, and cook another 5 minutes. Serve with crusty bread.
Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes. Drain fat. Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in tortellini, cover and cook until tender, about 5 minutes. Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes. Season with salt and pepper to taste.
1 cup sugar
Add butter, sugar, milk and honey to a pot. Bring to a rolling boil, and boil for 2 minutes. Take off the heat and add baking soda and vanilla. Whisk to mix together, the syrup will bubble and foam. Let rest for a few minutes to let the foam settle down. Serve!
3/4 cup all-purpose flour
Add chopped crab leg, mayonnaise, dill, lemon and pepper into a bowl. Serve in buns with lettuce.
Mix all ingredients and keep refrigerated.
mix in pot, stir constantly over medium heat til soft ball stage (it will turn slightly brown and take about 15 minutes) Put a piece of parchment paper on a cookie sheet, pour mixture over top. Dump chocolate chips over the top and spread til smooth, and sprinkle with slivered almonds. Let cool and break into pieces.
crust (bought or homemade)
Preheat oven to 425*. Combine filling ingredients and pour into crust. Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes. Cool and serve with whipped cream.
Preheat oven to 400*. Mix all ingredients, and roll into 1 inch balls, bake for 6 minutes.
Preheat oven to 350*. melt butter. blend sugars, vanilla and eggs. Beat into butter, then add the rest of the ingredients until well blended. Bake for 40-45 minutes in a greased 13*9 pan.
{reheat oven to 300*. Sprinkle Oreos into the bottom of an 8 inch springform pan, set aside. Blend in all ingredients but the mini chocolate chips. fold those in last. Slowly pour mixture over crumbs, bake for 50-60 minutes. let cool on wire rack. Cover and chill for at least 8 hours. Remove sides of pan, and cut.
Frozen Puff Pastry, dethawed
Preheat oven to 400*. Process half the spinach and remaining ingredients in food processor for about 1 minute, add remaining spinach and process 2 minutes, scraping sides. (can be stored in fridge up to 3 days.) cut pastry into squares, an than cut from each of the corners about halfway toward center. place a dollop of the pesto into center and then fold every other triangle toward center, making a pinwheel. Cook for 8-10 minutes.
1 box German chocolate cake mix
1 can sweetened condensed milk
1 jar your choice of caramel, butterscotch, fudge ice-cream topping
1 large tub whipped cream
1 lg bag heath bar pieces
Mix cake according to directions and bake. Cool about 10 minutes, poke holes in cake with handle of spoon, pour entire can condensed milk over cake. Cool completely. Cover with entire jar of ice cream topping of your choice. Just before serving cover with whipped cream and sprinkle with heath bar pieces.
Preheat oven to 350*. in 13*9 pan melt margarine in oven. sprinkle crumbs over margarine, pour condensed milk evenly over crumbs. Top with remaining ingredients. press down firmly. Bake 25-30 minutes or until lightly browned. cool chill if desired. cut into bar. store loosely covered at room temperature.
Put water and chicken in instant pot, put pressure to high, and cook for 15 minutes. let natural release for 5 minutes than manually release afterwards. Shred chicken to be used in casseroles or other dishes.
2 large boneless skinless chicken breasts, butterflied.
8 oz. cream cheese softened (I use Neufchatel cheese)
2 cups spinach
2 tablespoons olive oil, divided.
4 oz. shredded mozzarella cheese
3 cloves minced garlic.
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
2 servings
Each Serving: 1 lean, 1 vegetable, 1 condiment, 1 fat
Mix pistachio pudding into the crushed pineapple. add remaining ingredients. Chill, best if done the day before serving so pudding can set.
