Rotisserie white chicken cheese enchiladas

 

• 1 rotisserie chicken, shredded (breasts and thighs)

• 1 block cream cheese

• 1 can cream of chicken soup

• 2 cans diced green chiles

• 1¼ to 1½ cups chicken broth

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Black pepper, to taste

• Pinch of salt

• 10 to 11 fajita size flour tortillas

• Shredded cheddar cheese

Instructions

1. In a saucepan over medium heat, add the cream cheese, cream of chicken soup, green chiles, and chicken broth.

2. Stir continuously until the mixture is smooth and fully combined.

3. Add the garlic powder, onion powder, black pepper, and a pinch of salt. Stir and let the sauce heat through until warm and creamy.

4. While the sauce is heating, remove the meat from the rotisserie chicken and shred both the breasts and thighs.

5. In a mixing bowl, combine the shredded chicken with about 1 to 1½ cups of the prepared sauce. Stir until the chicken is well coated and moist.

6. Preheat your oven to 375°F.

7. Spoon the chicken mixture into the center of each flour tortilla.

8. Roll each tortilla and place seam side down in a baking dish.

9. Once all enchiladas are assembled, pour the remaining sauce generously over the top.

10. Sprinkle shredded cheddar cheese evenly over everything.

11. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

12. Remove from the oven and let rest for a few minutes before serving.

Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.

Baked French Toast Casserole

 18 slices of potato bread
1 cup brown sugar
2 Tbls Cinnamon
1/4 tsp. salt
2 1/2 C. Whole Milk
6 eggs
1 Tbls. Vanilla
Toasted Almonds (optional)

Butter a 9*13 Pan.  Preheat oven to 350*. layer about 1/4 cup of the cinnamon/sugar layer on the bottom. Layer 6 pieces of bread on top, Brush bread with melted butter and sprinkle with 1/4 cup sugar and repeat 3 times.  Mix vanilla, milk and eggs and pour over the top.  Finish with one more layer of sugar and almonds.  Bake for 30 minutes.  This can be prepared 12 hours ahead of time, covered and put in the fridge and bake as directed in the morning.

Apple Fritter Rings

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• 4 large apples

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• 1 cup all-purpose flour

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• 2 tablespoons granulated sugar

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• 1/4 teaspoon baking powder

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• 1/2 teaspoon cinnamon

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• 1/4 teaspoon nutmeg

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• 1/4 teaspoon salt

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• 1 large egg, beaten

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• 1 teaspoon vanilla

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• 3/4 cup whole milk

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• 1/3 cup granulated sugar

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• 2 teaspoons cinnamon
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Line a baking sheet with paper towels; set aside.Slice the apples into 1/4-inch-thick rounds. Remove and discard the center core of each slice with a tiny cookie cutter or apple corer. Pat the slices dry.In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add in the egg, vanilla, and buttermilk; stir until just combined and thick.Add about 2 inches of oil to a large heavy-bottomed pan set over medium heat, until it reaches 350 degrees F.Dip each apple ring into the batter, shaking off any excess. Carefully lower the ring into the oil. Fry 3 to 4 rings at a time without them touching, for about 1 to 2 minutes per side, or until golden, regulating the heat at 350F in between batches.Using tongs, transfer them to the paper towels.Repeat the process with the remaining apple slices.While still warm, coat them with the cinnamon-sugar mixture. 

Cranberry Chicken

1 -16oz jar cantina dressing
1 can whole berry cranberry sauce
1 package onion soup mix
1 tsp. red pepper flakes
6-8 boneless chicken thigh

Lay chicken in a 9*13 baking dish and season both sides with salt and pepper.  Mix remaining ingredients in a bowl and pour over the top of the chicken, turning the chicken to make sure some of the sauce gets on the bottom. Make sure chicken is covered with the sauce and bake at 350* for 1 hour and serve over rice.

Coffee Cake Cookies

3/4 C. butter
3/4 C. sugar
1/4 C. Brown sugar
1 egg
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp salt

Crumble
3 Tbls. cold cubed butter
1/2 C. flour
1/3 C. brown sugar
1 tsp. cinnamon

Icing
1/2 C. powdered sugar
1 Tbls. milk

Preheat oven to 350*. In a large bowl add your soft butter and sugars.  Cream on medium speed for 3 minutes or until light in color.  Add your egg and vanilla and mix on medium for 2 minutes.

Once your wet ingredients are completely combined add in your dry.  Mix on low speed until all dry bits are incorporated and your dough is formed.

Using a 2 Tbls. cookie scoop, scoop 16 cookie's onto a lined baking sheet. Using a 1 tsp. measuring spoon press a small hole into your cookie centers.  Make your crumble by adding the flour, brown sugar, cinnamon and cold butter into a bowl, mixing with hand until a sand like texture forms.  Add your crumble to each cookie.  Bake for 11-13 minutes. Allow to cool slightly and then drizzle with icing. 

Cinnamon Roll Apple Bake

1 can cinnamon rolls
1 can apple pie filling
a few Tbls. of heavy whipping cream
1/2 cup brown sugar
1/2 cup flour
4 Tbls. butter, melted

Preheat oven to 350*. In a round glass pie pan drizzle heavy whipping cream.  Cut the cinnamon rolls into 4 pieces each and lay over the bottom of the pan.  With a knife I chop up the apple pie filling while it's in the can, then scoop evenly over cinnamon roll pieces.  Melt butter and stir in flour and brown sugar til crumbly.  Sprinkle over the top and bake for 30 minutes.  Once baked, drizzle the cinnamon roll frosting over the top.

Apple Spice Cake with Brown Sugar Icing

2 1/4 C. Flour, spooned and leveled
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. cloves
2/3 C. vegetable oil
2 eggs
3/4 C. brown sugar, packed
3/4 C. granulated sugar
1/2 C. sour cream
1 tsp. pure vanilla
2-3 large honey crisp apples, grated not diced (about 1.5 C.)

Brown Sugar Icing
1/4 C. salted butter
1/2 C. dark brown sugar, packed
2 Tbls. heavy cream
1/2 tsp. pure vanilla

1 C. powdered sugar

Preheat oven to 350*. line a 9*9-inch nonstick pan with parchment paper and set aside. In a large mixing bowl, whisk together the dry ingredients. In another bowl whish together oil, eggs, brown sugar, sour cream, vanilla and granulated sugar.  Combine the wet with dry ingredients and then fold in grated apples. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool in pan fo 10 minutes, then move to a wire rack.  To make the glace, melt the butter, brown sugar and cream.  Whisk until combined, bring to a gentle boil. Remove from heat and whisk in vanilla and powdered sugar, Pour over the top of the cake. Enjoy

Recipe from: Apple Spice Cake with Brown Sugar Icing • Kroll's Korner

Pumpkin Cinnamon Rolls

3 1/2 C. flour
1/4 C. sugar
1 1/2 tsp. sea salt
3/4 C. milk
1 egg
1 C. pumpkin puree
4 Tbls. butter
2 1/4 tsp, instant yeast + 1/3 C. warm water + 1 tsp. honey
1 C. heavy cream

FILLING
1/2 C. brown sugar
2 tsp. ground cinnamon
4 Tbls. butter, melted for brushing dough

FROSTING
1/4 C. maple syrup
2 C. Powdered Sugar
2 oz. cream cheese, softened
1/2 C. milk

Warm milk and butter for about 2 minutes in the microwave, let cool slightly.  In a mixing bowl combine warm milk, sugar, yeast, egg, and pumpkin.  Mix well.  Add flour and salt.  Using a Kitchen aid with dough hood knead 5-8 minutes until dough becomes smooth and elastic.  Place dough in a large, buttered bowl, cover with plastic and a towel and let rise at room temperature until doubled.  Preheat oven to 350*. Butter a 9*13 pan, on a lightly floured surface roll dough into a 14*12-inch rectangle.  Brush with melted butter.  Mix cinnamon, sugar, sprinkle evenly over dough.  Roll tightly from the long side, then cut into 9 even rolls. Place rolls in buttered dish. Cover with plastic wrap and let double again.  Pour the heavy cream around the rolls right before baking.  Bake for 35 minutes, or until golden.  Remove from oven and let cool slightly.  Make frosting by whisking together maple syrup, powdered sugar, cream cheese and milk until smooth.  Spread on top and enjoy.

Honey Mustard Salmon

 4 Salmon Fillets
1 Tbls. olive oil
1/4 C. honey
2 Tbls. Dijon mustard
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. parsley flakes

Preheat oven to 400*.  Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily.  Allow to rest for 5 minutes 

Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

1 egg

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a deep dish 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Rhubarb Orange Cherry Jam

 5 Cups diced fresh rhubarb
1 can cherry pie filling
2 cups sugar
1 package orange Jello
1 package gelatin
1/4 tsp. almond extract

Put sugar in stockpot with cut up rhubarb. Let sit one hour.  Turn heat to medium high and add cherry pie filling, and gelatin.  bring to boil and reduce heat to medium, cook for about 10 minutes.  Add in orange Jello and almond extract.  Immediately add to washed jars and put lids on, after cooling keep in refrigerator.  Makes 3 pints.

Rhubarb Shortbread Bars

BASE
1 cup butter
3 cups all-purpose flour
3/4  cup sugar

FILLING
3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 Tbls. cornstarch
1 tsp. lemon extract
1/2 tsp. salt
5 Tbls. flour
3 cups finely diced rhubarb
Powdered Sugar for dusting

Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan.  Bake for 20 minutes, until the crust is lightly golden.  While baking make the filling.

In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb)  and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar .  Allow to cool completely before cutting. 

Neiman Marcus Chicken Casserole

 4 Cups shredded cooked chicken
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cp sliced green onions
1/2 cup slivered almonds
1/2 pound of bacon, cooked and crumbled
1 1/2 tsp. hot sauce
1 sleeve ritz crackers
1 stick butter, melted

Preheat oven to 375*. Grease a 9*13 pan, Mix the first 8 ingredients, place into pan. Melt butter and mix with crushed ritz and place on top.  Bake for 40-45 minutes. SERVE OVER RICE OR NOODLES. 

Crepe Cream

 1 C. heavy whipping cream
1 package cream cheese softened
2 cups confectioners' sugar
1 tsp. vanilla

Beat the cream until stiff peaks form, set aside In a large bowl using a hand mixer beat the cream cheese powdered sugar, and vanilla until smooth, gently fold in the whipped cream using a spatula.  

Fudgy Brownies

12 oz. bittersweet chocolate
1 1/2 C. butter
2 1/4 C. sugar
4 eggs
1 Tbls. vanilla
1 C. plus 2 Tbls. flour
1 1/2 tsp. salt
1 1/2 C. chopped walnuts (optional)

Preheat oven to 325.  Line 9*13 pan with foil and spray the foil. Set aside. In a saucepan warm the chocolate and butter over low heat, stirring regularly until both are melted. Set aside. Whisk together in a bowl the sugar, eggs and vanilla til smooth.  Pour in the melted chocolate and butter and whisk again until smooth. Fold in the flour, salt and walnuts.  Pour into prepared pan and bake for 45 minutes, until there are moist crumbs attached to the toothpick.  Let cool.

Brown Sugar Single Serve Chocolate Chip Cookie

 3 Tbls butter
1/4 C. packed brown sugar
1 Tbls sugar
1 egg yolk
1/4 tsp. vanilla
6 Tbls. flour
1/8 tsp. baking soda
1/4 tsp. salt
1/4 C. semi-sweet chocolate chips

Brown the butter by adding to a skillet over medium heat and stir constantly.  The butter will start to foam and then turn brown quickly after with a nutty aroma.  Once brown, immediately remove from heat and pour in a bowl.  Set the butter aside to cool.  Line a baking sheet with parchment paper.  Once the butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla.  Stir in the flour, salt, and baking soda, then fold in chocolate chips.  Scoop the dough into 2 large dough balls (you can add a few extra chocolate chips on top).  Bake in Preheated oven for 11-13 minutes. Allow to cool on cookie sheet

Apple Fritter Bites

1 1/2 C. flour
1/3 C. sugar
2 tsp. baking powder
pinch of salt
2 tsp. cinnamon
1/3 C. whole milk
2 large eggs
3 Tbls. applesauce 
2 Large peeled Granny smith apples, diced

If you want the zest of orange in it that is optional, I do this on occasion.

GLAZE
2 C. powdered sugar
1/4 C. milk
1 tsp. vanilla

Combine flour, sugar, baking powder, salt and cinnamon in a bowl.  Add milk, eggs, and applesauce and blend with hand mixer.  Add apples and stir.

Heat oil in a pan, drop Tablespoons into oil and cook about 2 1/2 minutes than flip and cook another 2 1/2 minutes, or until golden brown.

Let cool on paper towels.  I place mine on parchment paper afterward.  Mix glaze ingredients and pour over the top of each fritter.  Enjoy.  

Balsamic Bread Dip

1/2 C. olive oil

1/3 C. Balsamic vinegar

1 Tbls. crushed garlic

1 tsp. Italian Seasoning

1 tsp. crushed red pepper

1/4 C. finely shredded mozzarella

1/4 C.  parmesan cheese

Mix all ingredients.  Dip fresh baguettes or your favorite breads! So good!!!

Jalapeno Popper Dip

12 oz. bacon, cooked and crumpled and divided
2 8oz packages of cream cheese, softened
1 c. mayo
8 oz. sharp cheddar cheese
4 oz. mozzarella cheese
1/2 bunch green onions, sliced
3 jalepenos, finely diced
1 poblano pepper, finely diced
1/4 c. red onion or shallots
2 tsp. garlic powder
1 tsp. paprika

Top
1 tube ritz crackers (crush 13 of them)
1/2 C. grated parmesan
4 Tbls butter, melted

Preheat oven to 350*.  Combine 1/2 the bacon and all other dip ingredients, place in a 9*13 baking dish.  Mix the topping ingredients and sprinkle over dip mixure.  Bake for 40 minutes, remove from oven and add additional 6 oz. of bacon and extra green onion if you desire. Serve with Frito Scoop chips or any other chip or cracker.

Crescent Danish Log

1 Can Pillsbury Crescent Rolls
3 oz. cream cheese
3 Tbls. sugar
Raspberry jam

Glaze
1 C. powdered sugar
1 tsp. vanilla
1-2 tsp milk

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.

Liams Decadent Chocolate Pie

 A chocolate graham crust, a decadent chocolate cream filling, with fresh whipped cream makes the perfect holiday treat. 

CRUST

1 1/2 c. Oreos with cream removed

1 stick butter

1/4 c. brown sugar

1 Tbls. special dark cocoa

FILLING

2/3 c. sugar

1/4 c. cornstarch

9 egg yolks

3 1/2 C. half & half

9 oz. semi-sweet chocolate

3 oz. bittersweet or dark chocolate

1 stick butter, cut

1 1/2 tsp. vanilla

TOPPING

2 Cups heavy cream

2 Tbls. sugar

1 tsp vanilla

chocolate chips for garnish

Crust: Preheat oven to 350*. Grease bottom and sides of a 9-inch pie plate with butter. Set aside.
Heat butter and brown sugar in a saucepan until sugar dissolves. Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.  Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. Refrigerate for 20 minutes. Bake until set, about 10 minutes. Let the crust cool while you make the filling.

Filling:
In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth. In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.  Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).  Remove pan from heat and add the butter, vanilla and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding) Pour into cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).

Topping: When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Spread the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

Corn Bread Casserole

1 box cornbread mix
1 can drained corn
1 can creamed corn
1 c sour cream 
1 c. grated cheddar cheese
1 egg
1/2 stick melted butter

Preheat oven to 350*.  Mix all ingredients together and place in a greased 8*11 pan.  Bake for 50 minutes  or til golden.

Italian Meatballs

1/2 C. seasoned breadcrumbs
2/3 C. milk
1 pound ground beef
1/4 cub finely chopped onion
2 tsp. minced garlic
1 egg
1 tsp. salt
1 tsp pepper
1/4 C. parmesan cheese
1 Tbls. dried parsley

Mix all ingredients, and form 16-18 2" balls.  Place on parchment paper.  Bake for 20 minutes at 400*.

Yum Yum Sauce

 1 C. mayonnaise
3 Tbls. ketchup
1 Tbls. siracha sauce
1 tsp. paprika
2 Tbls. rice wine vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder

Satay Sauce

 1/2 C. peanut butter
1/2 C. coconut milk
1/4 C. warm water
2 Tbls. soy sauce
2 Tbls red curry paste
2 Tbls. lime juice
1 tsp. brown sugar

Carrot Cake Brownie Bars

1/2 C. brown sugar, packed
1/3 C. granulated sugar
4 oz. plain Greek yogurt
8 Tbls. butter, melted
1 egg
1 1/2 C. shredded carrots 
1 1/4 C. flour
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Ingredients
8 oz. cream cheese, room temp
1 tsp. vanilla
1/3 C. granulated sugar

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.

Rotisserie Chicken Salad

 This classic chicken salad is made super easy by using a Costco Rotisserie chicken.  

5 Cups cubed Rotisserie chicken meat
1 Cup Celery, diced
1/2 Cup red onion, diced
3 Cups Tart apples, diced
1 Cup mayonnaise
1 Tbls. lemon juice
1/2 tsp. poultry seasoning
1/2 tsp. salt

Optional add-ins: sliced purple grapes, green onion, pecans, or cranberries.

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.

Pork Pancit

 1 package (9oz) Thai vermicelli rice noodles
2 Tbls canola oil
1 lb. pork chops, sliced
6 cloves garlic
2 Tbls soy sauce
1 C. chicken broth
1 yellow onion, diced
2 C. cabbage, shredded
1/2 C. carrots, diced
3 green onions, diced
salt and pepper to taste

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.

Croissant Berry Bake

5 large croissants cut into small pieces (I use Costco)
1 Cup fresh berries (raspberries/blueberries)
1 package cream cheese, softened
2/3 C. sugar
2 eggs
1 tsp vanilla
3/4 C. milk

Preheat oven to 350*. spray 9*13 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. 

Can be made the night before, cover and cook in the morning

Broccoli Bacon Salad

 2-3 heads of broccoli, cut into florets.
1 cup thick cut cheddar cheese
2/3 C. dried cranberries
1/2 C. crumbled bacon
1/2 C. sunflower seeds
1/3 C. diced red onion
DRESSING
3/4 C. mayonnaise
1/4 C. sour cream
1 1/2 Tbls. white wine vinegar
3 Tbls. sugar

Place all ingredients in a bowl and stir.  Can make up to 3 days before eating.  Refrigerate.

Keto Chicken Cordon Bleu Casserole

3 Cups shredded chicken.
8 oz. ham, chopped.
4 oz. cream cheese
3 oz. butter
1/2 Tbls. Dijan mustard
1 tsp. lemon juice

1 Tbls water
1/2 tsp. salt & pepper each
3 oz. shredded Swiss cheese

Preheat oven to 350*. Spray a 9*13 pan.  Layer chicken then ham on top.  In a bowl combine cream cheese, butter, mustard, lemon and salt and pepper, mix with hand mixer until a thick sauce forms.  spread this sauce over the meats, and sprinkle with Swiss cheese.  Bake for 30 minutes.  Broil for 2-3 minutes.

8 servings each: protein 14grams, carbs 1gram, calories 280, fat 24 grams 

Keto Pizza Crust

1 12ounce can chunk chicken (6 ounce drained), drained well.
1/2 Cup mozzarella cheese
2 eggs
1/2 tsp garlic powder
1/2 tsp. Italian seasoning

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.

Makes 2 servings: Each serving has 27g protein, 12g fat, 1.5g carbs, 215 calories.
The whole recipe has: 52g protein, 24g fat, 3g carbs, 430 calories.

Keto Chaffle (Use for Bread substitute)

 1 egg
1/2 cup shredded mozzarella
1 Tbls. almond flour

Mix ingredients in a bowl.  heat mini waffle maker, separate half the mixture into the waffle iron and cook 3-4 minutes each.  Makes 2 chaffles.

Auntie Annies Pretzels (copy cat)

 Pretzel Dough
3 cup warm water
1 Tbls. yeast
4 tablespoons brown sugar
2 1/4 teaspoon salt
2 cup bread flour
6 cups regular flour
Water Bath
8 cups warm water
8 tablespoons baking soda
Toppings
coarse salt

melted sweet cream butter

In a mixing bowl add yeast, brown sugar, and salt.  Add in the warm water and let it bloom about 10 minutes.  Add in the flours while stirring until it forms a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place back in the bowl and cover with a damp towel. Let rise for 1 hour.

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.

Pixie Rolls-By Carolee Jones

2 Tbls yeast
1/2 C. warm water (for yeast)
1 C. water
1 C. milk
1 stick butter
1/2 C. honey
1 1/2 tsp. salt
6-8 C. Flour

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.

Mushroom-Chestnut Soup-lean and green

3 oz. porcini mushrooms

1.5 pounds button mushrooms
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste

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, 

Keto Chocolate Chip Cookies

1 C. cashew butter
1/2 C. allulose
1 egg
1 tsp. vanilla
1/4 tsp. baking soda
1/2 C. lily's semi-sweet chocolate chips

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.

Keto Chocolate Cake

 2 1/2 C. almond flour, sifted.
1 C. Cocoa Powder, sifted.  
1 Cup allulose
1 tsp. baking powder
1/2 C. butter
8 large eggs
1 tsp. vanilla
2 C. keto frosting

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, 

Peanut Butter buckeyes-Keto

 3 Tbls Butter
1/4 C. natural no sugar peanut butter
1 tsp. vanilla
1/3 C. keto powdered sugar
2/3 C. peanut powder
1/2 C. lily's semi-sweet chocolate chips
1 Tbls. MCT oil

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.  

Keto coconut macroons

15 oz. package unsweetened coconut flakes
2/3 c. sugar alternative
a dash of salt
6 Tbls. egg whites
1 1/2 tsp. vanilla

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.

Keto Chocolate Mousse

8 oz. soft cream cheese
1/4 c. cocoa powder
1/2 large avocado
1/8 tsp. vanilla
3 Tbls. sweetener (keto friendly)
1/4 c. heavy whipping cream
3 Tbls. 90% dark chocolate chopped (if desired)

Beat together cream cheese and sugars.  Mix in cocoa, avocado for about 5 minutes.  add in vanilla.  In a separate bowl, beat the heavy cream till stiff peaks form.  place the whipped cream into the chocolate mixture and fold.  Garnish with chocolate.  Makes 8 servings.

serves 8; 192 calories per serving.