Breakfast Cookies! – – salted butter, brown sugar, sugar, vanilla, eggs, all-purpose flour (heaping), baking soda, salt, cinnamon,
| Prep Time | 15 minutes |
| Cook Time | 15-17 minutes |
| Servings |
cookies
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Ingredients
- 1 1/2 sticks salted butter
- 1 cup brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour heaping
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup quick oats
- 1/2 cup shredded coconut
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 3/4 cup dried apricots chopped
- 1/2 cup dried cherries
- 1/2 cup almonds chopped
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Cream together butter and sugars in a stand mixer.
- Add vanilla and eggs. Mix.
- Add flour, baking soda, salt, and cinnamon. Mix until combined.
- Add the oats, coconut, flax seed, and sunflower seeds. Mix until combined.
- Add the apricots, cherries, and almonds and mix until just combined.
- Using an ice cream scoop, scoop cookies onto prepared baking sheet.
- Bake 15-17 minutes or until golden brown.
- Enjoy!
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Heavenly Angel Food Cake! – – sugar, all-purpose flour, salt, egg whites, cream of tartar, vanilla, fresh lemon
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 2 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 1 1/2 (8 oz.) packages Cream cheese softened
- 1/4 cup salted butter softened
- 16 ounces confectioners' sugar
- 1 tsp lemon zest
Ingredients
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Instructions
- Preheat oven to 375 degrees. Line a 13x9 inch pan with aluminum foil to cover the bottom, sides, and about an inch over the sides of the pan.
- Sift together sugar, flour, and salt.
- Beat egg whites and cream of tartar in a stand mixer on high until stiff peaks form.
- Very gently fold the dry ingredients into the egg whites, about a 1/3 of a cup at a time, until just combined.
- Fold in vanilla and lemon juice.
- Pour into prepared pan and bake 40-45 minutes until toothpick inserted in the center comes out clean.
- While cake is baking, prepare the frosting.
- Beat cream cheese and butter in a stand mixer on medium speed until creamy.
- Gradually beat in confectioner's sugar on low until combined.
- Beat in lemon zest. Set aside.
- When cake is done, remove it from the oven and immediately invert cake onto a greased wire rack. Allow to cool for 1 hour with the pan still over the cake.
- Remove the pan and gently remove the foil.
- Make sure the cake is completly cooled and then frost it.
- Enjoy!
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Hello Fall Cake Batter Truffles! – – salted butter, sugar, all-purpose flour, vanilla, Funfetti cake mix, rainbow sprinkles
| Prep Time | 20 minutes |
| Servings |
truffles
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Ingredients
- 1 stick salted butter
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 tbsp. vanilla
- 1 1/2 cups Funfetti cake mix
- 1/4 cup rainbow sprinkles plus more for decoration
- 12 ounces white chocolate candy melts
- 4 ounces orange chocolate candy melts
Ingredients
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Instructions
- In a stand mixer, mix butter, sugar, flour, and vanilla on medium-high speed until combined.
- Add Funfetti cake mix and mix on low to start until resembles coarse crumbs.
- Turn mixer to medium-high and mix until a dough ball forms.
- Add sprinkles and mix until just combined.
- Scoop balls of dough using a tablespoon measurement. Roll each ball in your hands to smooth them out.
- Place all of the truffles on a plate and put them in the fridge for 10 minutes.
- Melt the white chocolate according to package directions.
- Dip each truffle, one at a time, into the white chocolate and tap the fork on the side of the bowl to remove excess chocolate. Place on a piece of parchment paper.
- Repeat this step until all the truffles are coated in chocolate.
- Melt the orange chocolate in a microwave-safe bowl according to package directions.
- Spoon the orange chocolate into a sandwich sized zip top bag and seal. Using scissors, cut off a small corner of the bag.
- Quickly drizzle the truffles with the orange chocolate and decorate with sprinkles.
- Allow truffles to set for about 10 minutes.
- Place all the truffles on a plate and put them in the fridge for 10 more minutes to completely harden.
- Store in the fridge but serve at room temperature.
- Enjoy!
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Crispy, Crunchy Chicken Fingers! – – chicken breasts (cut into strips), all-purpose flour, seasoned salt, buttermilk, canola oil,
| Servings |
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Ingredients
- 3 chicken breasts cut into strips
- 3 cups all-purpose flour
- 2 1/2 tsp seasoned salt
- 1 1/2 cups buttermilk
- canola oil
Ingredients
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Instructions
- Prep chicken, slice each breast in 1/2 horizontally and then cut into strips.
- Place chicken in a zip top bag with cup of buttermilk. Place in fridge.
- Prepare coating mixture by mixing flour and seasoned salt. Slowly stir in 1/2 cup buttermilk and stir continuously with a fork until it resembles coarse crumbs.
- Remove chicken strips from the fridge and put 3 strips into the coating mixture at a time.
- Heat canola oil in a medium pan on medium-high heat.
- Stir each strip around with your hand until completely coated and squeeze each one in your hand to make sure it really sticks.
- Fry chicken in oil until golden brown on one side. Flip to other side and cook until golden brown.
- Place cooked chicken on a dish lined with paper towels and repeat until all of the chicken is cooked.
- Enjoy!
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To Die For Chocolate Lava Cake! – – semi-sweet chocolate, salted butter, all-purpose flour, confectioners' sugar, salt, eggs,
| Prep Time | 10 minutes |
| Cook Time | 12-13 minutes |
| Servings |
servings
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Ingredients
- 6 ounces semi-sweet chocolate
- 1 stick salted butter
- 1/4 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/8 tsp salt
- 2 large eggs
- 2 large egg yolks
- cocoa powder for dusting ramekins
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Spray each ramekin with cooking spray and dust with cocoa powder. Set aside.
- Chop chocolate and place in a bowl with butter.
- Melt in the microwave on 10 minute intervals, mixing each time, until smooth. Set aside.
- Whisk together flour, confectioners' sugar, and salt. Set aside.
- Whisk eggs and egg yolks. Set aside.
- Combine all 3 bowls together and stir until smooth with no lumps. (Batter will resemble brownie consistency)
- Spoon batter evenly into the prepared ramekins.
- Place ramekins on a cookie sheet and bake in the oven for 12-13 minutes.
- You want sides to be solid but the center to still be soft.
- Let cool 1 minute then invert onto a plate.
- Top with desired topping.
- Enjoy!
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Irresistible Baked Mac and Cheese! – – salted butter (plus more for the baking dish), casserole elbows, broccoli
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 4 tbsp salted butter plus more for the baking dish
- 1 pound casserole elbows
- 1 head broccoli broken into small florets
- 1/2 medium onion finely choped
- 2 tbsp all-purpose flour
- 1 tsp dry mustard
- 2 cups whole milk
- 1 cup chicken stock
- 1/4 cup light cream
- 2 1/2 cups grated sharp cheddar
- 1 cup Velvetta cheese cubed
- 1 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees. Butter baking dish.
- Steam broccoli until soft and mash with a wooden spoon in to smaller pieces. Set aside.
- Melt butter and onions in a pot over medium heat. Stir and cook until soft, about 5 minutes.
- Sprinkle in flour and dry mustard and stir to coat onions. Pour in milk, chicken stock, and light cream. Stir and heat until just starting to bubble.
- Add 1/2 cup parmesan, cheddar, and Velveeta cheeses. Stir until cheese melts.
- Add the macaroni and stir.
- Add broccoli to baking dish. Add the macaroni mixture to baking dish and stir.
- In a small bowl, mix together 1/2 cup parmesan cheese and the breadcrumbs. Sprinkle over mac and cheese dish.
- Bake 25 minutes until hot and bubbly.
- Enjoy!
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