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INGREDIENTS: 1 lb. broccoli about 4 cups, cut into florets 6 slices cooked bacon, crumbled 1/4 cup chopped red onion, diced 1/2 cup dried cranberries 4 ounces sharp cheddar, cut into small cubes ½ cup chopped walnuts 1 cup real mayonnaise 2 tablespoons white vinegar 1/4 cup sugar Salt and pepper to taste Get To Full Instructions : Click Here

Ingredients For the roasted vegetables 1 tbsp olive oil 300 g cherry tomatoes 2 red peppers 1 large courgette, zucchini A generous pinch of salt and pepper For the risotto 1 tbsp olive oil 1 large red onion, diced 3 garlic cloves, minced 225 g risotto rice 1 tbsp balsamic vinegar 250 ml passata 250 ml vegetable stock Approx 6 sun-dried tomatoes, chopped into small chunks A small bunch of fresh basil, torn salt and pepper, to taste Optional vegan parmesan or "nooch", to serve Get To Full Instructions : Click Here

Ingredients 1 box Angel food cake or 1 prepared Angel Food Cake 1 package (3.4 ounces) instant vanilla pudding 1 1/2 cups milk 1 cup sour cream 1 can (21 ounces) cherry pie filling 1 tub (8 ounces) Cool Whip 1 tablespoon almond slivers, toasted Get To Full Instructions : Click Here

INGREDIENTS 8 oz button mushrooms ($1.99) 1 clove garlic, minced ($0.08) 10 oz box frozen spinach, thawed ($1.09) 4 large eggs ($0.83) 1 cup milk ($0.39) 2 oz feta cheese ($0.87) 1/4 cup Parmesan, grated ($0.39) 1/2 cup shredded mozzarella ($0.50) Salt and pepper to taste ($0.05) Get To Full Instructions : Click Here

Ingredients For the Cake: 2 3/4 cups cake flour 1 Cup finely shredded coconut 1 Tbsp plus 1 tsp baking powder 1/2 tsp sea salt 1 cup butter ( 2 sticks) 1 1/4 Cup sugar 3 large eggs room temperature, 5 large egg whites, room temperature 1 can coconut milk 2 ounces melted and cooled Lindt white chocolate with coconut 1 tsp vanilla extract 1 tsp coconut extract For the Frosting: 4 large egg whites 1 cup sugar 1/4 tsp salt 1lb of butter, cool room temperature, cut into tablespoons sized pieces 1tsp coconut extract 1/2 tsp natural yellow food dye Garnish: 2 tsp cocoa powder 2 tsp water Speckled malted chocolate eggs Get To Full Instructions : Click Here

Ingredients 1 lb. large shrimp (peeled and deveined) Kosher salt and fresh cracked black pepper (to taste) 1 teaspoon Cajun seasoning (or Creole seasoning) 1/2 teaspoon dried Oregano 2 tablespoons Olive oil 6 oz andouille sausage or smoked sausage (thinly sliced) 10 ounces fettuccine pasta ½ yellow onion (thinly sliced) 1 red bell pepper (thinly sliced) 4 teaspoons Cajun seasoning (or Creole seasoning) 1 teaspoon brown sugar 2-3 cloves garlic (chopped) ½ cup crushed tomatoes 1 cup chicken broth 1 cup heavy cream 2/3 cup Grated Parmesan 1 tbsp parsley (chopped) Get To Full Instructions: Click Here

Ingredients 4 center-cut bacon strips 2 celery ribs, chopped 1 large onion, chopped 1 garlic clove, minced 3 small potatoes, peeled and cubed 1 cup water 1 bottle (8 ounces) clam juice 3 teaspoons reduced-sodium chicken bouillon granules 1/4 teaspoon white pepper 1/4 teaspoon dried thyme 1/3 cup all-purpose flour 2 cups fat-free half-and-half, divided 2 cans (6-1/2 ounces each) chopped clams, undrained Get To Full Directions : Click Here

Ingredients 1 cup butter ½ cup brown sugar, packed 1 teaspoon pure vanilla extract 3 cups rolled oats ½ teaspoon ground cinnamon ¼ teaspoon kosher salt 1 cup dark chocolate chips ¾ cup chunky peanut butter Get To Full Instructions : Click here

Ingredients 3 eggs 1 1/3 cup milk 1 cup flour 1/4 teaspoon salt 3 tablespoon melted butter cooled 1 tablespoon vanilla 1 tablespoon sugar *sugar for sprinkling Get To Full Instructions : Click Here

INGREDIENTS 1.5 lb Cod fillet pieces (4–6 pieces) 5 garlic cloves, peeled and minced 1/4 cup chopped fresh parsley leaves Lemon Juice Mixture  5 tbsp fresh lemon juice 5 tbsp Private Reserve extra virgin olive oil 2 tbsp melted butter For Coating 1/3 cup all-purpose flour 1 tsp ground coriander  3/4 tsp sweet Spanish paprika 3/4 tsp ground cumin 3/4 tsp salt 1/2 tsp black pepper Get To Full Instructions : Click Here

Ingredients 1 cup softened butter 1 cup brown sugar, lightly packed 1/4 cup white sugar 1 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1 1/3 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 4 cups rolled oats 12 ounces (1 package) package semi-sweet chocolate chips 1 cup shredded coconut 1 cup chopped walnuts Get To Full Instructions : Click Here

Ingredients Hawaiian Chicken 1 1/2 lbs chicken tenderloins 7-8 pieces 1/2 fresh ripe pineapple 1/4 cup pineapple juice 1/4 cup soy sauce 3 tbsp ketchup 2 tbsp brown sugar 5-6 cloves fresh garlic 2 tbsp canola oil 2 tbsp honey Coconut Rice 1 cup basmati or jasmine rice 3/4 cup coconut milk 3/4 cup water 1 tbsp Fresh parsley chopped Get To Full Instructions : Click Here

Ingredients 6-7 medium sized russet potatoes 4 tbsp butter 2 tbsp olive oil salt and pepper to season 3 cloves sliced garlic 3 sprigs fresh thyme 1 1/2 cups low sodium chicken stock boiling hot (approximately) 2 additional tbsp butter Get To full Instructions : Click Here

INGREDIENTS 1 1/2 sticks (169g) unsalted butter,softened 1 1/2 cups (300g) sugar 4 large eggs 1 cup (242g) milk 2 teaspoons (8g) vanilla 2 Tablespoons (18g) vegetable oil 2 1/2 cups (285g) cake flour....*if you do not have cake flour see note below 1 Tablespoon (12g) baking powder 1 teaspoon (6g) salt **No Cake Flour? Here is a substitution: For each cup of flour in the recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. This recipe has 2 1/2 cups flour, measure out the flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch, whisk to blend. FOR THE PINEAPPLE & CREAM FILLING: 1 small box instant vanilla pudding 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip) 1 (15.25 oz.) can crushed pineapple, DRAINED. If you want to add pineapple to the top of the cake, reserve 1/3 cup FOR THE CREAM CHEESE FROSTING: 2 sticks (1 cup) (226 g) unsalted butter, let it

Ingredients For the filling: 1 tablespoon butter preferably grass-fed 6 ounces cauliflower finely chopped 1 medium onion about 4 ounces 3/4 teaspoon salt (or to taste) 1 tablespoon fresh ginger root minced 1/2 teaspoon coriander ground 1 teaspoon garam masala ground 1 teaspoon cumin ground 1/4 teaspoon cumin seeds whole 1/8-1/4 teaspoon red chili flakes 1/4 cup fresh cilantro chopped For the dough: 3/4 cup super fine almond flour 1/4 teaspoon cumin 1/2 teaspoon salt 8 ounces part-skim mozzarella cheese finely shredded Get To Full Instructions : Click Here

Ingredients For the Salmon Sushi Bowls 1 and 1/2 pounds wild caught salmon from Kroger Easy for You! Seafood, with lemon slices, cilantro and butter sealed in the pouch. 1 Avocado, sliced 1 cucumber, peeled and sliced 3 green onion, sliced 4 sheets nori, cut into strips (I used Kroger Roasted Seaweed Snack) sesame seeds for garnish (optional) Sushi Rice (see recipe below) Sriracha Aioli (see recipe below) Soy Ginger Dressing (see recipe below) For the Sushi Rice 2 cups short grain white sushi rice, such as Cal-Rose 3 Cups Water 2 Tablespoons rice vinegar 1 Tablespoon sugar 1/2 Tablespoon salt For Soy Ginger Dressing 1/2 cup low sodium soy sauce 1/4 cup rice vinegar 2 teaspoons sugar 1 teaspoon sesame oil 1-2 Tablespoons fresh grated ginger root 3 garlic cloves, minced For the Sriracha Aioli 1/2 cup high quality mayonnaise 1-2 Tablespoons sriracha (to desired spiciness) Get To Full Instruc

Ingredients (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas) 1 shredded carrot 2 stalks celery, finely diced 1/2 small red onion, finely diced Just Mayo or alternative vegan mayonaise, approximately 1/4 cup 1/2 tsp salt 1/4 tsp ground black pepper optional: extras like mustard, dill, etc Get To Full Instructions : Click Here

Ingredients 1 medium head of cauliflower , about 600 - 700g / 1.2 - 1.4 lb (Note 1) LOW CAL CREAMY SOUP BROTH: 500 g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5" slices 1 large onion , roughly chopped (brown, white, yellow) 2 garlic cloves , whole 2 cups / 500 ml vegetable or chicken broth 2 cups / 500 ml water 1 cup / 250 ml 0% fat milk (or other milk of choice) 1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them) Pinch black pepper SOUP: 1 tbsp olive oil 1 garlic clove , minced 1 onion , chopped (brown, white, yellow) 2 large carrots , cut into 1.25cm / 1/2" pieces 3 celery sticks , cut into 0.75cm / 1/4" slices 2 red capsicum / bell peppers , cut into 1 cm / 2/5" pieces 500 g / 1 lb zucchinis (2 large), peeled and cut into 1.25cm / 1/2" slices 1 tsp dried thyme (or other herb of choice) Salt and pepper Finely chopped parsley , optional garnish Get To Full Inst

Quick and easy peach dump cake recipe (peach cobbler dump cake), homemade with simple ingredients. A great Summer dessert, made with 3 ingredients!  INGREDIENTS 1 can Peach pie filling 21 oz. can 1 can Crushed pineapples 20 oz. can, Don’t drain 1 box Yellow cake mix 3/4 cup Butter Unsalted Get To Full Instructions : Click Here

INGREDIENTS 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving Get To Full Instructions : Click Here

INGREDIENTS Beef and Marinade: 1 lb. skirt steak, beef flap, or sirloin 1 ½ tbsp coconut aminos ½ tsp toasted sesame oil 1 tbsp fish sauce, Red Boat brand preferred ¼ tsp baking soda 1 tsp arrowroot powder Aromatics: 2 tbsp sliced garlic cloves 1 to 1 ½ tbsp fresh ginger, julienned 3 bulbs scallions, chopped and separate white and green parts 1-2 chili peppers, serrano, fresno, or jalapeño, seeds removed, optional Other: 1 to 1 ½ whole bell pepper, slice to thin strips, any color you prefer 1 cup Thai/Asian basil or 2 cups Italian basil Cooking fat, ghee or avocado oil Thai Basil Beef Stir-Fry Sauce: ½ tbsp fish sauce, Red Boat brand preferred 1 ½ tbsp coconut aminos ½ tsp ground black pepper Get To Full Instructions : Click Here

Ingredients ½ cup unsalted butter-room temperature 1 ½ cup powdered sugar 6 oz. cream cheese-room temperature 1 teaspoon vanilla 1 ¼ cup whipped cream (or ½ cup +2 Tbsp. chilled heavy cream+2.5 Tablespoon powdered sugar) 2/3 cup fresh blueberries 2/3 cup small diced fresh strawberries 3 small peaches-peeled and diced 2 kiwi- peeled and small diced 1/2 cup fresh raspberries-sliced in half 2 (1 oz.) boxes sugar free vanilla instant pudding 4–5 large tortillas-room temperature 2–3 Tablespoons unsalted butter-melted 1/2 cup sugar 1 teaspoon cinnamon (or to taste) Get To Full Instructions : Click Here

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli. INGREDIENTS 2 cups reduced sodium chicken broth 1 cup milk (I used 2%) 1 teaspoon poultry seasoning 1/2 cup flour 2 cups water, divided 1 cup uncooked quinoa, rinsed 1/4 cup cooked, crumbled bacon (optional… sort of) 1 pound boneless skinless chicken breasts 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like) 1/4 cup shredded Gruyere cheese (any kind will work) 3 cups fresh broccoli florets Get To Full Instructions : Click Here

INGREDIENTS 2 cups granulated sugar 1 cup brown sugar, packed ¾ cup vegetable oil 4 eggs, room temperature 2 teaspoon vanilla extract 1½ cups buttermilk, room temperature 1½ cups plain hot coffee 3 cups all-purpose flour 3 teaspoons baking soda 1½ teaspoons baking powder 1½ teaspoons salt 1 cup dark unsweetened cocoa powder BEST CHOCOLATE BUTTERCREAM FROSTING 6 cup confectioners sugar, sifted 16 tablespoons butter (2 sticks) 1⅓ cup dark unsweetened cocoa powder 1⅓ cup heavy whipping cream (may need more or less) 1 teaspoon vanilla extract Salt, generous pinch Get To full Instructions : Click Here

These chewy brownie cookies are super fudgy and gooey on the inside too, just like any good brownie should be, but you don’t have to go through the bother of melting chocolate to get there.  Rather than melting chocolate for the cookie dough, I use cocoa powder and chocolate chips to amp up the chocolate flavor and brownie-ness of these cookies. Ingredients 2/3 cup butter, softened 1 1/2 cups brown sugar 2 teaspoons vanilla 2 eggs 1 1/2 cup all-purpose flour 1/3 cup cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup chocolate chips 1/2 cup walnuts, coarsely chopped Powdered sugar, for dusting Get To Full Instructions : Click Here

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour. Ingredients 2 chicken breasts (boneless, skin-on)* kosher salt and freshly-ground black pepper, to season 1 tbsp unsalted butter 2 tsp sesame or vegetable oil 2 tsp fresh ginger, minced 3 tsp fresh garlic, minced 3 tbsp low-sodium soy sauce 2 tbsp mirin 4 cups rich chicken stock 1 oz dried shitake mushrooms (or 1/2 cup fresh) 1–2 tsp sea salt, to taste 2 large eggs 1/2 cup scallions, sliced 2 (3 oz) packs dried ramen noodles optional: fresh jalapeño slices, for serving Get To Full Insructions : Click Here

These flourless peanut butter banana oatmeal cookies require just 3 basic ingredients to make then you can have some fun with add-ins like chocolate chips! These cookies are a wholesome treat you can enjoy anytime of the day as a healthy way to satisfy your sweet tooth. INGREDIENTS 2 cups (225 g) quick oats 2 (285 g, approx. 1.25 cups) ripe bananas, mashed 1/2 cup (125 g) natural peanut butter (or other nut or seed butter of choice) OPTIONAL FLAVOUR ENHANCERS AND ADD-INS 1–2 tbsp maple syrup or coconut sugar, or stevia to taste 1/2 tsp sea salt  1/2 tsp pure vanilla extract 1/4 cup (45 g) dairy-free chocolate chips or 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries (add up to 1/2 cup if you want and feel free to mix and match!) Get To Full Instructions : Click Here

Ingredients cake 9 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 3 large eggs, separated 2 cups all purpose flour 1 Tbsp baking powder 1 tsp salt 1/2 tsp baking soda 1 cup plain greek yogurt 1 heaped cup raspberries lemon buttercream 2 sticks (1 cup) unsalted butter, at room temperature 5 cups confectioner's sugar, sifted juice of 1 and 1/2 lemons (about 3-4 tablespoons) (optional) 1 small drop yellow gel food coloring Get To Full Instructions : Click Here

Ingredients 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3) MARINADE 1 large garlic clove , minced (or 2 small cloves) 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground cardamon 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy) 2 tsp smoked paprika 2 tsp salt Black pepper 2 tbsp lemon juice 3 tbsp olive oil YOGHURT SAUCE 1 cup Greek yoghurt 1 clove garlic , crushed 1 tsp cumin Squeeze of lemon juice Salt and pepper TO SERVE 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads) Sliced lettuce (cos or iceberg) Tomato slices Get To Full Instructions : Click Here

INGREDIENTS For the Potatoes: 2lbs (around 1kg) of potatoes, peeled and cut into bite-sized pieces (about 5 Russet potatoes) 1½ Tablespoons olive oil ½ teaspoon sea salt For the Seasoning Oil: 1 Tablespoon olive oil 1 large clove garlic, minced (or 2 cloves if you love garlic) ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon paprika ½ teaspoon cayenne pepper for medium, 1 teaspoon for hot ½ teaspoon black pepper Finishings: ¼ teaspoon sea salt (or more, to taste) 2 heaping Tablespoons finely chopped cilantro squeeze of lemon juice Get To Full Instructions : Click Here

My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into thinking you're eating cake for breakfast! Ingredients 2 1/2 cups (200g) rolled oats 1 tsp baking powder 2 tsp ground cinnamon 1 tsp ground ginger Pinch salt 1 1/2 cups (225g) grated carrot 2 tsp vanilla extract 1/2 cup (165g) agave nectar 1 cup (240ml) milk 1 large egg Get To Full Instructions : Click Here

Ingredients For the marinade: 2 tablespoons cornstarch 1/2 teaspoon fresh ground black pepper 2 tablespoons low-sodium soy sauce 2 tablespoons sesame oil 1 teaspoon rice vinegar 3 skinless, boneless chicken breasts, cut into 1-inch pieces For the sauce: 1 tablespoon cornstarch 1 1/2 tablespoons rice vinegar 1/4 cup honey 3 tablespoons low sodium soy sauce 1 1/2 tablespoons Sriracha sauce, more or less to taste 1/2 cup water, or chicken broth For the stir fry: 2 tablespoons vegetable oil, divided 2 cups broccoli florets 1 large sweet onion, chopped 1 red bell pepper, seeds and ribs removed, chopped or sliced 3 medium cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 cup unsalted cashew nuts, toasted (see notes) For serving: hot cooked rice, we prefer Jasmine rice 1/4 cup sliced green onions, for garnish if desired 1 tablespoon toasted sesame seeds, for garnish if desired Get To

Ingredients 1 leek sliced 3 cloves garlic sliced 2 heads broccoli organic 2 golden potatoes diced 6 c vegetable stock or water organic 3 c baby spinach packed organic 5 sprigs thyme leaves only 1 leaf bay 2 tbsp extra virgin olive oil organic Sea salt to taste 1 pinch red pepper flake or to taste Black pepper freshly cracked 4 poached eggs organic 4 tbsp fresh herbs for garnish Get To Full Instructions : Click Here

INGREDIENTS 1 box yellow cake mix 3/4 tsp baking soda 1 tsp baking powder 3 overripe bananas, mashed 3/4 cup water 1/4 cup oil 3 eggs TOPPING 1 5.1 ounce box vanilla or banana instant pudding mix 2 cups milk 1 cup vanilla wafers, crushed 3 ripe bananas, sliced 2 cups whipping cream 1/2 cup powdered sugar 1/2 tsp vanilla Ger To Full Instructions : Click Here

Ingredients 1 live lobster (1 to 1 1/2 lbs.) 1 pound of shrimp deveined, and shells reserved for stock 2 onions, 1 diced and the other quartered 2 ribs of celery, 1 diced and the other quartered 1 carrot quartered 2 bay Leaves 3 cloves of garlic, minced 10 oz. cremini mushrooms, cut into chunks 2 cups arborio rice The zest of 1 lemon Minced parsley 4 quarts of chicken stock 4 quarts of water 1/4 cup of butter 1/4 cup plus 1 Tbsp of olive oil 1/2 cup of dry white wine 1/2 cup of Parmigiano-Reggiano salt and pepper to taste Get To Full Instructions : Click Here

White cakes are ideal for experimenting with different fillings and frosting. In the photos a traditional white buttercream was used which consists of simply butter, powdered sugar, and almond extract. Lemon curd and raspberry jam make excellent fillings, but feel free to experiment with your own ideas and personal taste preferences. Ingredients 1 cup salted butter softened 1 1/2 cups sugar 2 teaspoons almond extract 3 1/2 cups cake flour 4 teaspoons of baking powder 1/2 teaspoon salt 6 large egg whites room temperature 1 1/2 cups milk room temperature Get To Full Instructions : Click Here

Ham and Bean Soup is one of our all time favorite foods to come home to on a chilly day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long! Dinner is ready when you are! Ingredients 1 package Hurst’s® HamBeens® 15 Bean Soup® 8 cups low sodium chicken broth can sub water, beef, or vegetable broth for added flavor 1 leftover ham bone with meat or ham hocks, diced ham or 1 lb. cooked sausage 1 onion diced 1 clove garlic minced 1 teaspoon chili powder optional 1 15 oz can diced tomatoes 1 lemon juiced Optional: Hot sauce or crushed red pepper to taste Get To Full Instructions : Click Here

This is the Best Ever Peanut Butter Banana French Toast! Thick pieces of King's Hawaiian bread sandwiched between peanut butter swirls and banana slices, topped with a crunch peanut butter cereal coating! INGREDIENTS 8 Slices King's Hawaiian Bread or Texas Toast ½ Cup Creamy Peanut Butter 2 Medium Bananas, sliced in ½ inch pieces 5 Eggs 2 Cups Milk 2 Teaspoons Vanilla Extract ½ Teaspoon Cinnamon 2 Cups Peanut Butter Cereal, crushed (I used Peanut Butter Captain Crunch) 2 Tablespoons Unsalted Butter Coconut or Maple Syrup for serving Get To Full Instructions : Click Here

Ingredients 1/2 cup vegan butter softened at room temp 3/4 cup brown sugar packed 2 tbsp maple syrup 2 tsp vanilla extract 1 cup all-purpose flour 1.5 cup rolled oats 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 cup almond milk 1/2 cup grated carrots 1/3 cup chopped pecans or walnuts 1/2 batch cream cheese frosting Get To Full Instructions : Click Here

Once the chicken marinated for about four hours, we were ready to grill. I should note here that you do want to brush off any excess marinade before grilling because the sauce will burn before the chicken fully cooks through. But don’t worry – once the chicken is tender and juicy, you’ll brush on more of that white barbecue sauce toward the end of the cooking time, giving this White Barbecue Chicken more of that fantastic zesty flavor! INGREDIENTS 4 cups White Barbecue Sauce, see recipe here 4 large skin-on, bone-in chicken breasts (ours were almost a pound each) ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Get To Full Instructions : Click Here

Ingredients Cake: 2½ cup Flour 1 cup Sugar ½ tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt ¾ cup softened Butter (cut in 1 tbsp pieces) 3 Eggs 1 tsp Vanilla ⅔ cup Buttermilk (or ⅔ cup Milk + 1 tsp White Vinegar) Filling: 1¼ cup Brown Sugar 1 tbsp Cinnamon Crumb Topping: 1 cup cold Butter (cut in 1 tbsp pieces) 2¼ cup Flour 1½ tbsp Cinnamon 1¾ cup Brown Sugar 2 tsp Vanilla ¼ cup Powdered Sugar Get To Full Instructions : Click Here

INGREDIENTS 2 tablespoons canola oil 2 tablespoons plus ½ cup unsalted butter divided 2 green onions thinly sliced 2 garlic cloves minced ½ cup chicken broth 1 8 oz bottle clam juice (or Chicken Broth) 12 oz. bay scallops; cut in half if desired 1 lb. small shrimp peeled and deveined 1 8 oz package crabmeat, chopped ½ teaspoon freshly ground black pepper divided ½ cup all-purpose flour 2½ cups cup half ‘n half divided into one 1½ cup portion and one 1 cup portion ¼ cup white wine; a semi-dry wine works well do NOT use a sweet wine ½ teaspoon salt 1/8 teaspoon red pepper flakes ½ cup Parmesan cheese shredded, divided into two ¼ cup portions 9 Oven-Ready lasagna noodles 1 cup shredded Italian cheese blend 1 cup shredded Mozzarella cheese Get To Full Instructions : Click Here

INGREDIENTS 2 Tbsp neutral cooking oil* ($0.04) 2 cloves garlic ($0.16) 1 Tbsp grated fresh ginger ($0.05) 2 Tbsp Thai red curry paste ($0.62) 1 small sweet potato (about 1 lb.) ($1.61) 1 bunch baby bok choy ($0.55) 4 cups vegetable or chicken broth ($0.52) 13 oz can coconut milk ($1.29) 1/2 Tbsp fish sauce ($0.07) 1/2 Tbsp brown sugar ($0.02) 3.5 oz rice vermicelli noodles ($0.39) GARNISHES (OPTIONAL) 1/2 red onion ($0.29) 1 lime ($0.17) Handful fresh cilantro ($0.17) Sriracha to taste ($0.15) Get To Full Instructions : Click Here

A super simple vanilla cake batter is made (from scratch!), sprinkled with cinnamon and sugar, dotted with chocolate chips – and then those layers are repeated once more. INGREDIENTS CAKE BATTER:  2 cups flour  1 1/2 cups sugar  2 teaspoons baking powder  1/2 teaspoon salt  1 1/3 cups sour cream  2/3 cup butter, softened  1 teaspoon vanilla  3 eggs  1/2 teaspoon baking soda MIDDLE & TOP:  Cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)  1 bag chocolate chips, divided Get To Full Instructions : Click Here

Then whisk together a simple honey mustard sauce using lots of whole-grain mustard, honey, garlic, lemon juice, smoked paprika, S&P.  Spread it out evenly on top of the salmon.  Then close your huge foil “packet” and pop the salmon into the oven (or grill) for about 15-18 minutes, until the salmon is cooked through.  (I like to carefully open the packet and turn on the broiler for the final few minutes to get the top nice and toasty.) INGREDIENTS: HONEY MUSTARD SALMON IN FOIL: 1 batch honey mustard sauce (see below) 2 pound side of salmon, boneless and skinless 1 tablespoon finely-chopped fresh parsley leaves HONEY MUSTARD SAUCE INGREDIENTS: 1/3 cup whole grain mustard 1/4 cup honey 4 cloves garlic, peeled and minced 2 tablespoons fresh lemon juice 1/4 teaspoon smoked paprika 1/4 teaspoon Kosher salt 1/8 teaspoon black pepper Get To Full Directions : Click Here

Everybody needs a great tuna salad recipe in his or her collection. Well, look no further because everyone who tries this recipe says it is the best they’ve ever tasted. I think it’s because of the surprise cheese component. I was astonished when a friend first served this sandwich to me many years ago. “What? What are you doing with that shredded cheddar?” But after trying it, I will never go back to the old way of making it. It is absolutely AMAZING! INGREDIENTS 1 can (5 oz) Solid White Albacore, in water (I like Bumble Bee brand) ¼ cup mayonnaise 1 stalk celery, finely diced ¼ cup sharp cheddar cheese, shredded 2 tablespoons sweet pickle relish 1 tablespoon onion, finely diced 1 green onion, finely diced 1 teaspoon lemon juice Dash of salt Dash of garlic powder Dash of onion powder Dash of lemon pepper 4 slices bread, toasted lettuce, optional Get To Full Instructions : Click Here

Ingredients For the crust 2 and 1/2 cups chocolate filled Oreos or plain Oreos, about 30 cookies* 6 tablespoons unsalted butter , melted For the filling 12 ounces semisweet chocolate, coarsely chopped 24 ounces cream cheese , softened 1 and 1/2 cups granulated sugar 1/3 cup Dutch-processed cocoa powder, * 1 tablespoon vanilla extract 1/2 teaspoon salt 3/4 cup heavy cream 4 large eggs , lightly beaten For the glaze 4 ounces semisweet chocolate, coarsely chopped 4 tablespoons unsalted butter, cut into cubes 2 tablespoons light corn syrup, * Get To Full Instructions : Click Here

Ingredients 1.5 lbs top sirloin steak (any type of beef works – flank steak, skirt steak) 1 cup potato starch (divided in half), (can be substituted with corn starch, but it won’t be as crispy) Beef Marinade 1 small onion 2 cloves garlic 4–5 slices of ginger (sliced thin, 2–3 mm) 1 tablespoon light soy sauce (reduced sodium) Sweet and Sticky Sauce 3/4 cup honey 1/4 cup + 2 tablespoons light soy sauce (reduced sodium) 1/2 cup water 1 tablespoon hoisin sauce 1/2 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon shaoxing cooking wine 5 teaspoons corn starch (for corn starch slurry thickener) 6 teaspoons water (for corn starch slurry thickener) Garnish & Toppings (Optional) 1–2 stalks green onion (chopped) toasted sesame seeds Get To Full Instructions : Click Here

Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take your classic chocolate chip cookies to a whole new level! Ingredients 1 cup butter, softened 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup dark chocolate chunks 1 1/2 cups frozen raspberries Get To Full Instructions : Click Here

I’m a firm believer that Chicken Satay skewers should be tasty enough to eat on their own and the peanut sauce just takes it over the top. So I like to marinade the chicken to make it extra tasty. Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But it’s also ideal served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!). Ingredients 400 g/14oz coconut milk (1 can), full fat 13-16 bamboo skewers , 16cm / 6.5" long (Note 1) MARINADE: 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2) 1 tbsp curry powder (Note 3) 1 tsp white sugar 2 tsp red curry paste (Note 4) 1 tsp salt THAI PEANUT SAUCE: 2 tbsp red curry paste (Note 4) 3/4 cup natural peanut butter, smooth (Note 5) 1/4 cup white sugar 2 tsp dark soy sauce (Note 6) 1 tsp salt 2 tbsp cider vinegar (Note 7) 3/4 cup (185ml) water