Vegetable Egg Rolls – – broccoli slaw, egg roll wrappers, hoisin sauce, creamy peanut butter, honey, sweet chili
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
egg rolls
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Ingredients
- 1 1/2 oz. bag broccoli slaw
- 12 egg roll wrappers
- 1/2 cup hoisin sauce
- 1/2 cup creamy peanut butter
- 1 tbsp honey
- 2 tbsp sweet chili sauce
- 1-2 tbsp olive oil
- water
Ingredients
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Instructions
- Allow egg roll wrappers to come to room temperature while you collect your other ingredients. Fill a small bowl with water.
- In a bowl, mix together hoisin sauce, peanut butter, honey, and sweet chili sauce until combined. Set aside.
- In another bowl, add broccoli slaw and 6-7 tablespoons of the prepared peanut sauce.
- Mix until combined.
- Using 1 egg roll wrapper at a time, place 2 tablespoons of the broccoli mixture in the center.
- Wet your finger with water and run it along the edge of the egg roll wrapper, fold the bottom in toward the middle, followed by the sides. Press gently to seal.
- Wet the top edge and fold over the last side to seal.
- Repeat with the rest of the egg rolls.
- Brush each egg roll with a coating of olive oil.
- Cook the egg rolls in the Air Fryer basket in batches. You want to make sure they don't touch each other.
- Air Fry at 400 degrees for 5 minutes.
- Serve with the remaining sauce for dipping.
- Enjoy!
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Mascarpone Berry Pots! – – Mascarpone cheese, Cream cheese, heavy cream, vanilla, sugar, graham cracker crumbs, butter (melted),
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 1/4 cups Mascarpone cheese
- 1/3 cup Cream cheese
- 3/4 cup heavy cream
- 1 tsp vanilla
- 5 tbsp sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup butter melted
- 2 tbsp sliced almonds
- 2-3 strawberries sliced
- 8 blackberries
- pinch of salt
Ingredients
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Instructions
- Mix together melted butter and graham cracker crumbs until well blended.
- Gently press 2 tablespoons of crumb mixture into the botton of each jar and set aside.
- Whip cream to stiff peaks and set aside.
- In a mixer, cream together mascarpone cheese and cream cheese until blended.
- Add vanilla, sugar, salt and mix until combined.
- Using a spatula, gently fold the whipped cream into the cheese mixture.
- Spoon filling equally into the 4 jars on top of the crumb mixture.
- Top each jar with 1/2 of a sliced strawberry and 2 blackberries.
- Sprinkle with 1/2 tablespoon of almonds.
- Enjoy!
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How to Make Tiramisu at Home! – – egg yolks, sugar, Mascarpone cheese, heavy cream, ladyfingers (soft or
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups Mascarpone cheese
- 1 3/4 cup heavy cream
- 2 packages ladyfingers soft or crispy variety
- 1 cup coffee cooled
- 1-2 tbsp cocoa powder to taste
Ingredients
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Instructions
- Whisk egg yolks and sugar constantly for 10 minutes over a double boiler.
- In a separate bowl, whip cream to stiff peaks and set aside.
- Fold mascarpone cheese into egg mixture.
- Gently fold whipped cream into egg/cheese mixture and set aside.
- Quickly dip each ladyfinger in coffee and line the bottom of a 9x13 pan with ladyfingers.
- Spoon 1/2 of the cream mixture over the lady fingers and smooth to cover.
- Repeat dipped ladyfinger and cream mixture process for 1 more layer.
- Sprinkle with cocoa powder to taste.
- Refrigerate at least 3 hours to overnight before serving.
- Can be stored in the fridge for 3-4 days.
- Enjoy!
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Father's Day Pound Cake! – – salted butter (room temperature), cream cheese (room temperature), sugar, eggs, flour, kosher
| Servings |
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Ingredients
- 1 1/2 cups salted butter room temperature
- 8 ounces Cream cheese room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/8 tsp kosher salt
- 1 tbsp vanilla
Ingredients
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Instructions
- Preheat oven to 300 degrees.
- Grease and flour a 10 inch bundt pan.
- Beat butter and cream cheese in an electric mixer until combined.
- Add sugar, 1 cup at a time, until combined. Scrape down sides of the bowl.
- Add eggs 1 at a time.
- Add flour, 1 cup at a time, and beat until combined.
- Add salt and vanilla and mix.
- Pour into prepared pan, bake 1 hour and 40 minutes or until toothpick comes out clean in the center.
- Cool in pan for 15 minutes. Remove from pan and cool completely.
- Serve with a sprinkle of confectioner's sugar and frozen sweetened strawberries.
- Enjoy!
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Easy Fajita Recipe to Effortlessly Celebrate Cinco De Mayo! – – canola oil, lime juice, garlic (crushed), fajita
| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup canola oil
- 1/3 cup lime juice
- 2 cloves garlic crushed
- 3 tsp fajita seasoning
- 1/2 tsp kosher salt
- 1 red pepper sliced
- 1 onion sliced
- 1 pound boneless chicken breasts sliced in 1/2 horizontally
- 5 sirloin steak tip strips
- 8 flour tortillas
- 1/2 head iceberg lettuce shredded
- 1 cup mexican mixed cheese pre-shredded
Ingredients
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Instructions
- In a small bowl, combine marinade. Whisk together oil, lime, garlic, fajita seasoning, and salt. Set aside.
- In a gallon-sized ziptop bag, add chicken, beef, vegetables and 1/3 cup of marinade.
- Place the bag in the fridge for 30 minutes-2 hours.
- Grill your ingredients on an outdoor or indoor grill. Baste with remaining marinade while grilling.
- Serve with warm tortillas, lettuce, cheese, and whatever else fixings you like.
- Enjoy!
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Thai Chicken Tacos! – – chicken breasts (cut into 4 quarters), veggie lover salad mix, scallions (thinly sliced),
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 3 chicken breasts cut into 4 quarters
- 1 1/2 cups veggie lover salad mix
- 3 scallions thinly sliced
- 3 tbsp unsalted, dry-roasted peanuts chopped, plus more for garnish
- 8 flour tortillas
Dressing:
- 3 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice
- 3 1/2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 clove garlic crushed
- pinch red pepper flakes
Ingredients
Dressing:
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Instructions
- Place chicken in a pot of boiling water and cook for 15 minutes until cooked through.
- Remove chicken, cut into bite-sized chunks. Set aside to cool.
- In a bowl, whisk dressing ingredients for 1-2 minutes until incorporated.
- In a large bowl, add salad mix, scallions, peanuts, and chicken. Toss to combine.
- Pour dressing over the chicken/salad mixture and toss to coat. Reserve a small amount to drizzle on the tacos.
- Add to the tortillas, drizzle with a bit more dressing and a sprinkle of chopped peanuts.
- Enjoy!
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Apple Cinnamon Oatmeal with Hood Calorie Countdown! – – golden delicious apple (cut into small cubes), salted butter,
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 golden delicious apple cut into small cubes
- 1/2 tbsp salted butter
- 1 tsp sugar
- 1 tsp cinnamon
- 1/2 cup quick-cooking oats
- 1/8 tsp salt
- 1 cup water
- 1/2 tsp vanilla
- 1 packet no calorie sweetner
- 1/4 cup Hood Calorie Countdown
Ingredients
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Instructions
- Melt butter in a non-stick skillet over medium-high heat until melted.
- Add the apples.
- Cook for 3 minutes stirring occasionally.
- Add sugar and 1/2 tsp. cinnamon.
- Cook for 1 minute stirring constantly. Set aside.
- Place oats, 1/2 tsp. cinnamon, salt, water, no-calorie sweetner, and vanilla in a microwave safe bowl.
- Microwave for 2 minutes. Stir.
- Pour in Hood Calorie Countdown and top with the cooked apples.
- Enjoy!
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Hood Calorie Countdown Smoothie! – – banana, strawberries, blueberries, orange juice, Hood Calorie Countdown, ice, Place all ingredients
| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 banana
- 1 cup strawberries
- 1 cup blueberries
- 1/2 cup orange juice
- 3/4 cup Hood Calorie Countdown
- 1 cup ice
Ingredients
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Instructions
- Place all ingredients in a blender and blend until thick and delicious!
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Blueberry Scones! – – flour, sugar (plus more to sprinkle on scones), baking soda, salt, salted butter (cold
| Prep Time | 20 minutes |
| Cook Time | 22-24 minutes |
| Servings |
servings
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Ingredients
- 2 cups flour
- 3 tbsp sugar plus more to sprinkle on scones
- 1 tbsp baking soda
- 3/4 tsp salt
- 6 tbsp salted butter cold and cut into small pieces
- 1 tsp lemon zest
- 1 1/2 cups blueberries
- 2 eggs
- 1/3 cup heavy cream plus more to brush on the scones
Ingredients
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Instructions
- Preheat oven to 400 Degrees. Line a baking sheet with parchment paper.
- In a large bowl, add flour, sugar, baking powder, and salt.
- Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until resembles a crumblike texture.
- Mix lemon zest and blueberries into the dry ingredients.
- Whisk together cream and eggs.
- Make a well in the center of the dry ingredients and pour the cream/egg mixture in the center.
- Use a fork to gently incorporate the wet and dry ingredients together.
- Place the dough onto a lightly floured surface and knead a few times to form a dough ball.
- Shape the dough into a 1 and 1/2 inch thick square. Cut into 4 equal pieces and then cut each square in half to form 8 triangles.
- Place scones on baking sheet. Brush with heavy cream and sprinkle with sugar.
- Cook 22-24 minutes until golden brown.
- Enjoy!
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Mouthwatering Slow Cooker Pot Roast! – – chuck roast, olive oil (plus extra to drizzle on roast), carrots
| Prep Time | 20 minutes |
| Cook Time | 9 1/2 hours |
| Servings |
servings
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Ingredients
- 3-4 pound chuck roast
- 2 tbsp olive oil plus extra to drizzle on roast
- 1 pound carrots peeled and cut into large chunks
- 2 pounds potatoes peeled and cut into large chunks
- 1 onion cut into 4 large chunks
- 1 1/2 cups beef broth
- 1 tbsp flour
- 1 tbsp kosher salt
- 2 tbsp steak seasoning
Ingredients
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Instructions
- In a small bowl, combine salt and steak seasoning.
- Drizzle each side of beef with olive oil and 1 tbsp. of seasoning mixture.
- Sear beef in a large pan over medium-high heat until brown. Flip beef over and repeat on other side.
- Place the beef in the slow cooker.
- In a large bowl, mix vegetables with 2 tbsp. of olive oil and the remaining 1 tbsp. of seasoning mix.
- Saute the vegetables in the same pan as the beef. Cook until browned, about 5 minutes, stirring occasionally.
- Pour the veggies into the slow cooker. Add 1 cup beef broth, cover and cook 9 hours on low or 6 hours on high.
- Once everything is cooked, use a turkey baster to remove the juices from the slow cooker and put in a small saucepan. Heat pan over medium heat until boiling.
- In a small bowl, whisk together flour and remaining 1/2 cup beef broth. Add this to the boiling juices.
- Whisk continuously for 2 minutes until thickened. Season with salt and pepper.
- Plate the beef and vegetables and pour over the sauce.
- Serve and enjoy!
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Gingerbread Cupcakes with Cream Cheese Frosting! – – Cupcakes:: flour, ginger, baking soda, cinnamon, cloves, nutmeg, salt, salted
| Cook Time | 19-21 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes:
- 2 3/4 cups flour
- 2 1/2 tbsp ginger
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 10 tbsp salted butter room temperature
- 1 cup brown suger
- 3 eggs
- 1 1/4 cup molasses
- 1 cup HOT water
Frosting:
- 8 tbsp salted butter room temperature
- 12 ounces Cream cheese room temperature
- 8 cups confectioners' sugar
- 1/2 tsp vanilla
- 4 tsp cinnamon
Ingredients
Cupcakes:
Frosting:
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Instructions
To Make Cupcakes:
- Preheat oven to 350 degrees. Line cupcake tins with 30 cupcake liners.
- In an electric mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, and mix until incorporated.
- Add molasses, 1 cup of flour, and remaining dry ingredients. Mix until combined.
- Add 1/2 cup HOT water. Mix. Add another 1 cup of flour and mix.
- Add remaining 1/2 cup of HOT water and 3/4 cup of flour. Mix until all combined.
- Using an ice cream scoop, place 1 scoop of batter in each cupcake liner.
- Bake for 19-21 minutes until a toothpick comes out clean in the center.
- Allow cupcakes to cool completely before frosting.
To Make Frosting:
- In an electric mixer, cream together butter and cream cheese for 3-4 minutes until light and fluffy.
- Add the rest of the ingredients and mix until combined and fluffy.
- Frost cupcakes.
- Enjoy!
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Chocolate and Almond Toffee! – – whole almonds, salted butter (cut into pieces), sugar, salt, vanilla, milk chocolate
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 10 ounces whole almonds
- 1 cup salted butter cut into pieces
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips
Ingredients
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Instructions
- Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
- Line a baking sheet with aluminum foil.
- Spread 9 ounces of almonds in a single layer on the baking sheet. (reserve about 1 ounce of the almonds to chop and sprinkle on the top of the toffee.)
- Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
- Stir over medium heat until melted.
- Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
- Quickly pour over the almonds as evenly as possible.
- Cool 2 minutes.
- Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
- Using a spatula, spread out the chocolate evenly.
- Sprinkle with the remaining chopped almonds.
- Allow to cook and set until chocolate is hardened.
- Use a knife to cut toffee into pieces.
- Store in a container at room temperature.
- Enjoy!
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Freezer French Toast Sticks – – eggs, half & half, vanilla, sugar, cinnamon, panko breadcrumbs, Cap'n Crunch cereal
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
sticks
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Ingredients
- 6 eggs
- 1/2 cup half & half
- 1 tbsp vanilla
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups Cap'n Crunch cereal crushed
- 2 tbsp butter melted
- 9 slices texas toast cut into 3 strips each
- powdered sugar
- pancake syrup warmed
Ingredients
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Instructions
- To a dish: add eggs, half & half, vanilla, 1/4 cup sugar, and 1/2 tsp. cinnamon.
- Whisk and set aside.
- In another dish: mix panko, cereal, 1/4 cup sugar, and 1/2 tsp. cinnamon.
- Stir melted butter into the breadcrumb mixture using a fork.
- Dunk 1 piece of bread at a time into the egg mixture, then into the breadcrumb mixture. Press the crumbs to make sure they are fully coated.
- Place the coated bread pieces in a dish and flash freeze for 20 minutes.
- Remove from the freezer and place the pieces in a ziptop bag. Store in freezer until ready to serve.
- To cook: Preheat oven to 425 degrees.
- Place desired amount of sticks in a baking pan and cook in the oven for 20 minutes, flipping them over to the other side after 10 minutes.
- Sprinkle with powdered sugar and serve with warm pancake syrup.
- Enjoy!
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Perfect Pork Tenderloin – – olive oil, soy sauce, white wine vinegar, lemon (juiced), worcestershire sauce, parsley (chopped),
| Prep Time | 20 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup white wine vinegar
- 1 lemon juiced
- 2 tbsp worcestershire sauce
- 1 tbsp parsley chopped
- 2 tsp dry mustard
- 4 cloves garlic minced
- 2 lb pork tenderloin
- salt and pepper
Sauce
- 3/4 cup beef stock plus 3 tbsp.
- 3 tbsp reserved marinade
- 1 tbsp flour
- 1 tbsp butter
Ingredients
Sauce
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Instructions
- Combine all pork ingredients except the pork in a gallon sized zip-top bag.
- Remove 3 tbsp. of marinade and set aside.
- Add pork to the bag and marinate in the fridge for 3 hours or up to overnight.
- Preheat oven to 350 degrees.
- In an oven-proof skillet, brown pork on stovetop over medium-high heat for 3-5 minutes on each side.
- Place skillet in the oven and cook until pork reaches 160 degrees, about 30-40 minutes.
- Remove from oven and set aside to rest for 5 minutes.
- Make the sauce. Return skillet to stovetop and heat over medium high heat.
- Add 3/4 cup stock and reserved marinade to pan. Heat to boiling.
- In a small bowl, whisk together 3 tbsp. stock and flour. Add to the skillet and whisk.
- Whisk in butter.
- Slice pork and top with sauce.
- Enjoy!
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Hearty Chicken Soup with Time-Saving Shortcuts! – – olive oil, onion (diced), carrots (diced), celery (diced), chicken stock,
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 4 carrots diced
- 2 stocks celery diced
- 32 ounces chicken stock
- 2 chicken bouillon cubes
- 2 cups rotisserie chicken chopped into bite-sized pieces
- 6 cups water
- 9 ounces tortellini or any pasta of your choice
- salt and pepper
Ingredients
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Instructions
- Add olive oil, onion, carrots, and celery in a pot.
- Cook over medium-high heat for 15 minutes until vegetables are tender and have a little color.
- Add chicken stock. Cover and bring to a boil.
- Add bouillon cubes and stir for 1 minute.
- Add chicken and water. Bring to a boil. Turn down to simmer and cook for 15 minutes, partially covered.
- While soup is cooking, prepare tortellini according to package directions.
- Add tortellini to heated soup.
- Serve and enjoy!!
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Thanksgiving Doesn't Have to be All About the Turkey! – – Purdue Oven Stuffer Roaster Chicken, garlic (whole),
| Prep Time | 15 minutes |
| Cook Time | 2 1/2-3 hours |
| Servings |
people
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Ingredients
- 8-9 lb. Purdue Oven Stuffer Roaster Chicken
- 3 cloves garlic whole
- 2 tbsp. butter softened
- 1/2 tbsp. paprika
- 1 lemon cut in half
- salt and pepper
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