PUMPKIN PIE CHIA PUDDING

The base is only a handful of ingredients plus some spices to give it the pumpkin pie flavor. It’s loaded with:

• pumpkin puree
• pecans
• almond milk
• cinnamon
• nutmeg
• ginger
• salt

Directions

1. The beauty of the recipe is you pretty much toast the pecans and then blend everything up (except the chia seeds). Add it to a large bowl, stir in the chia seeds, and refrigerate until the liquid is absorbed.
2. ..........
3. Read full recipe >> Click Here

Broccoli Cheese Bites

This is my favorite way to get my kids to eat their veggies because the broccoli is disguised so well, they don’t even realize they’re eating something healthy. They LOVE them! We like to eat them dipped in ranch as an after school snack.
Ingredients

• 16 ounces cooked broccoli
• 1 cup of italian bread crumbs
• 1 1/2 cup shredded cheese
• 3 eggs
• salt, pepper and garlic to taste

Directions

1. Preheat your oven to 375 degrees. Thaw 16 ounces of broccoli (or cook fresh broccoli until soft), and chop into small pieces. 
2. Combine your broccoli, 1 cup of Italian bread crumbs, 1-2 cups of cheese, 3 eggs, and the seasoning of your choice (I used about half a teaspoon of garlic salt) into a large bowl.
3. Mix together well with a spoon, or just go for it and use your hands.
4. ..............
5. Read full recipe >> Click Here

Avocado Egg Salad Roll Ups

HEALTHY Avocado Egg Salad Roll Ups is simple recipe with only a few ingredients. This is perfect crowd pleaser appetizers for summer picnics and parties.

Ingredients

• 1 avocado-mashed
• 4-5 hard-boiled eggs chopped in small pieces
• 1 Tablespoon fresh lemon juice
• 2-4 Tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
• 1 green onion-thinly sliced
• 1 Tablespoon red onion-diced (or more to taste)
• 2 Tablespoons fresh parsley-chopped
• 1/8 teaspoon black pepper
• ¼ teaspoon salt (or more to taste)
• 3-4 whole wheat flour tortillas (8 or 10 inch diameter)

Instructions

1. In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended.
2. Spread the mixture over tortilla and roll up tightly. 
3. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas.
4. .............
5. Click here to view full recipe 

POST WORKOUT SMOOTHIE POPSICLES

INGREDIENTS

• 1 frozen banana
• heaping 1/2 cup frozen pineapple
• heaping 1/2 cup frozen cherries
• 1/2 cup nonfat Greek yogurt
• 1 and 1/4 cups coconut water (I like Zico)

INSTRUCTIONS

1. Place all ingredients in a blender and blend until smooth.  If smoothie is too thick, add more coconut water or plain water to reach desired consistency. 
2. ...........
3. Click Here to view full recipe

Spicy roasted chickpeas

The only ingredients you’re going to need are:

• chickpeas (canned or home boiled)
• olive oil
• spices

Directions

1. So, preheat the oven to 230°C.
2. Toss the chickpeas and olive oil together in a large bowl until the chickpeas are lightly coated and then stir in the spices, salt, pepper, crushed red pepper and minced garlic, and mix the nicely.
3. Spread them onto a baking sheet, and pop in the oven for about 20 minutes, stirring the pan halfway through.
4. ...........
5. Get more healthy snack >> Click Here

PEANUT BUTTER BALLS RECIPE

These peanut butter balls are a huge hit! They're no bake, easy to make, and require only 5 ingredients!

Ingredients

• 3 c. crisped rice cereal measure out 3 c. then crush
• 2 c. smooth peanut butter
• 3/4 c. butter softened
• 3 3/4 c. powdered sugar
• 1 pound melting chocolate OR almond bark

Instructions

1. Mix together: 2 c. smooth peanut butter and 3/4 c. butter
2. Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
3. Chill mixture for 1-2 hours. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.
4. .........
5. Read full recipe >> Click Here

Magic Chocolate Ball

INGREDIENTS

• ½ cup white chocolate chips
• 2 small brownies (homemade or store-bought)
• 1 scoop vanilla ice cream
• ½ cup raspberries
• ½ cup blueberries
• 1 cup chocolate chips
• ¾ cup heavy cream

PREPARATION:

1. Put the white chocolate chips in a bowl and microwave in 20-second intervals, stirring the chocolate between each interval, until melted.
2. Open the plastic ornament and pour the white chocolate into one of the halves. Close the ornament and slowly rotate it so the white chocolate coats the entire inside evenly. Freeze for 30 minutes.
3. Remove the ornament from the freezer and carefully open it to remove the white chocolate ball. (Be gentle; the ball is hollow and delicate.)
4. ..........
5. Get full recipe >> click here

Magical Sweet Potato Muffins

These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. And your kids will love them...If you leave them any!

Ingredients

• 2 cups Whipped sweet potatoes You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.
• 2 Ripe Medium to Large Bananas I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.
• 2 tbsp Vanilla I suggest using the highest quality that you can find.
• 1 tbsp Sun Butter
• 1 tsp Baking Powder I make mine "heaping." It helps to make this dense muffin fluffier!
• 1 tsp Baking Soda
• 1 tbsp Cinnamon Again, the better the quality - the better your end results!
• 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
• 1 2/3 cup Unsweetened Almond Milk Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.
• 1/3 cup Grade B Dark Maple Syrup You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
• 1 1/2 cups Gluten Free (optional) Oats
• 1 cup Oat Flour
• 1/2 cup Finely Ground Golden Flax Seeds
• 3/4 cup Hemp Hearts

Instructions

1. Preheat the oven to 350 degrees.
2. "Squash" the bananas into a large mixing bowl and then whisk them smooth.
3. Add in whipped sweet potatoes. Whisk to combine.
4. ..........
5. Get full recipe >> Click Here

Dark Chocolate Strawberry Smoothie

Dark chocolate, creamy greek yogurt, and sweet strawberries are the perfect combination in this frosty heart healthy Valentine's Day Dark Chocolate Strawberry Smoothie!

Ingredients

• 1/2 cup nonfat or lowfat strawberry Greek yogurt
• 3/4 cup frozen strawberries
• 1 cup skim milk (or milk of choice)
• 1 tablespoon unsweetened dark cocoa powder
• 1/2 cup ice (only if using fresh berries)

Instructions

1. Place all ingredients in a blender (or Bullet, food processor, etc.) and blend until smooth.
2. .............
3. Click Here to view full recipe

COCONUT LEMON BLISS BALLS

Looking for an incredibly simple healthy sweet treat?! Make these gluten free coconut bliss balls infused with fresh lemon. Only 5 ingredients and no baking required!

INGREDIENTS

• 2¼ cups desiccated coconut
• Zest of 1 medium/large lemon
• Half the lemon juice
• 2 Tbsp coconut cream, chilled
• 2 Tbsp Cocobella Coconut Water
• 3 Tbsp honey

METHOD

1. Line a baking tray with parchment paper, set aside.
2. Add all ingredients to a high speed food processor.
3. Pulse a few times to incorporate ingredients then process on high until well combined and mixture begins to stick together.
4. .........
5. Click Here to view full recipe

Banana Oatmeal Muffins {Blender Recipe}

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

Ingredients

•  2 cups oats — quick cooking or old fashioned
•  2 large very ripe bananas
•  2 large eggs
•  1 cup plain Greek yogurt
•  2 to 3 tablespoons honey*
•  1 1/2 teaspoons baking powder — I prefer aluminum free
•  1/2 teaspoon baking soda
•  1/2 teaspoon pure vanilla extract
•  1/8 teaspoon kosher salt
•  Up to 1/2 cup mix-ins: chocolate chips — mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
2. .........
3. Get full recipe >> click here

Crock Pot Chunky Monkey Paleo Trail Mix

INGREDIENTS

• 2 cup raw walnuts (halves or coursely chopped)
• 1 cup raw cashews halves or whole almonds work too)
• 1 cup unsweetened coconut flakes (be sure to get big FLAKES not shredded)
• 1/3 cup coconut sugar
• 1- 1.5 tbsp butter (cut in slices) or at room temp 2 to 3 tbsp coconut oil to make vegan
• 1 tsp vanilla or butter extract
• 6 ounces unsweetened banana chips or dried banana slices
• 1/2 cup to 2/3 cup dark chocolate chips or paleo fudge chunks (we used Enjoy life foods brand)
• parchment paper

INSTRUCTIONS

1. place your nuts, coconut, sugar, vanilla, and butter (slices) or coconut oil in crock pot. Mix together and place on high for 45- 60 minutes. Stir a few times checking to make sure coconut flakes do not burn. NOTE -Reduce to low after 45 minutes if flakes are cooking faster or browning.
2. Then turn to low for the next 20-30 minutes.
3. Remove and place crock pot contents on parchment paper to dry out. Be sure to let it cool for at least 15 minutes before adding the chocolate and banana. 
4. ...........
5. Get full recipe >> click here

Pecan Pie Truffles

Ingredients

• 2½ cups toasted pecans, finely chopped
• 1 cup graham crackers crumbs
• 1 cup light brown sugar
• ½ teaspoon salt
• 2 tablespoons real maple syrup
• ⅓ cup light corn syrup
• 1½ teaspoon vanilla
• 16 ounces of melting chocolate

Instructions

1. Place pecans on a lightly sprayed cookie sheet. Bake at 350 degrees for approximately 5 minutes. As soon as they become aromatic, remove them from the oven.
2. In a medium bowl, combine 2¼ cup (should have ¼ cup remaining for top of truffles) toasted pecans, graham cracker crumbs, brown sugar, and salt.
3. Next, add corn syrup, maple syrup and vanilla, mix thoroughly.
4. Refrigerate mixture for 15 minutes.
5. Roll mixture into 1 inch balls and place on a parchment lined cookie sheet.
6. ........
7. Get full recipe >> click Here

Butter Pecan Cookies

Buttery, soft 'n chewy cookies exploding with toasted pecans and brown sugar flavor. This cookie dough requires chilling - at least 3 hours and up to 3 days.

Ingredients:

• 1 and 1/2 cups (195g) Diamond of California chopped pecans
• 1 cup (230g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) packed light brown sugar (or dark brown)
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional

• 1/3 cup (67g) granulated sugar, for rolling
• sea salt, for sprinkling

Directions:

1. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. 
3. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
4. .............
5. Get full recipe >> Click Here

Chicken, Cranberry, Pecan Salad Wraps Recipe

Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!

INGREDIENTS

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

INSTRUCTIONS

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. ...........
5. Get full recipe >> click here

HOT HAM AND CHEESE ROLLS

Ingredients

• 1 stick of butter
• 1 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoon mustard
• 1 tablespoon poppy seeds
• 1 crescent sheet canister
• 12 slices of swiss cheese
• 1 package of NatureRaised Farms® Uncured Ham

Instructions

1. In a microwave safe dish melt the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds.
2. After butter is melted, stir to combine and set aside.
3. Take crescent sheet and layer NatureRaised Farms® Uncured Ham and then top with swiss cheese. Roll into a log and cut into 12 sections.
4. .............
5. Get full recipe >> click here

GARLIC KNOT CHICKEN PARMESAN SANDWICHES

INGREDIENTS

• 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
• 1/2 cup olive oil, divided
• 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
• Kosher salt and black pepper
• 2 eggs
• 2 tablespoons milk
• 1/2 cup flour
• 3 cups seasoned Italian breadcrumbs
• 1 cup vegetable oil
• 1/2 cup marinara sauce, plus more to serve
• 6 slices mozzarella cheese
• 1/2 cup grated parmesan cheese, divided
• 8 cloves of garlic, minced
• 3 tablespoons butter
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. 
3. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
4. ...............
5. Get full recipe >> click here

Homemade Garlic Knots

Homemade garlic knots made with simple, everyday ingredients! Delicious on their own, or dipped in zesty marinara sauce.

Ingredients
For the dough:

• 3 and 3/4 cups bread flour
• 1 and 1/2 teaspoons granulated sugar
• 1 envelope active dry yeast
• 2 teaspoons salt
• 1 1/2 cups warm water, 110 - 115 degrees (F)
• 2 tablespoons plus 2 teaspoons olive oil, divided

For the garlic coating:

• 1 stick unsalted butter
• 6 cloves garlic, minced
• 1/2 cup fresh parsley, minced
• 1 and 1/2 teaspoons garlic salt
• 1/4 cup Parmesan cheese, grated

Instructions

1. In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. 
2. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. 
3. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
4. ........
5. Get more instructions >> click here

GRILLED LEMON ROSEMARY CHICKEN

Ingredients

• 2 lbs. Foster Farms Simply Raised Chicken (I used thin sliced breast fillets)
• ¼ cup olive oil
• 3 cloves garlic, minced
• zest from one lemon
• juice from one lemon (about ¼ cup)
• ¾ tsp. salt
• ¼ tsp. pepper
• 2 large sprigs rosemary (I take the leaves off one of the sprigs and leave the other one whole)

Instructions

1. Combine all ingredients in a large baggie and store in the refrigerator for about 3 hours.
2. Preheat grill to medium-high heat. Place chicken breasts on hot grill and top with a slice of lemon. 
3. Close grill lid and let cook for several minutes, only opening to flip over.
4. ...........
5. Get full recipe >> Click Here

Creamy Dijon Rosemary Chicken

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.

Ingredients

• 2 boneless skinless chicken breasts, cut in half lengthwise
• Flour for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 sprigs fresh rosemary
• 1/2 cup white wine
• 3 cloves garlic minced
• 3 tablespoons Dijon mustard
• 1 cup heavy/whipping cream
• Salt & pepper to taste

Instructions

1. Heat the olive oil and butter on medium-high heat in a large skillet.
2. Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
3. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
4. ................
5. Get more instructions >> Click Here

Clean Eating Chicken Fried Rice

Ingredients
For the rice

• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Instructions

1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. 
2. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
3. Refrigerate rice until cold, preferably overnight.
4. .............
5. Get full recipe >> Click Here

Skinny Banana Chocolate Chip Muffins

Healthy banana muffins with chocolate chips for a little indulgence. This is the only banana muffin recipe you'll ever need! The greek yogurt adds protein and keeps the muffins moist. You'll love these easy banana muffins -- made without butter or refined sugar!

INGREDIENTS

• 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or melted coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 tablespoon unsweetened almond milk
• 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
2. .............
3. Read more >> Click Here

CHICKEN CAESAR SPAGHETTI SQUASH BAKE

Ingredients

• 2 packed cups chopped kale, stems removed
• 3/4 cup TESSEMAE’S CREAMY CAESAR DRESSING
• 1 Spaghetti squash, cooked & strands removed
• 2 cups, cooked & shredded chicken
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees. 
2. In a large bowl mix together kale and Caesar dressing and massage together until kale wilts a bit, about 2 minutes. 
3. Add cooked spaghetti squash and chicken to the bowl and stir all together until well combined. 
4. .............
5. Get more instructions >> Click Here

salad in a jar

Ingredients

• 4 slices reduced-fat bacon
• 14 grams fat-free croutons (approx. 14 croutons)
• 2 medium fresh tomatoes
• 2 cups romaine lettuce
• 2 cups iceberg lettuce
• 2 scallions, chopped
• 1/4 cup low-fat mayonnaise
• 2 TBS 2% milk
• 2 TBS low-fat sour cream
• 1/8 tsp salt

Directions

1. Crisp bacon and crumble.  For the dressing, mix together mayonnaise, sour cream, milk, chopped scallions, and salt. 
2. .............
3. Get full recipe>> Click Here

20-Minute BLT Easy Pasta Salad

Ingredients

• 1 pound bow tie pasta
• 1 cup zesty Italian salad dressing
• 1/2 cup creamy Ranch salad dressing
• 1 pound thick cut bacon, fried until crispy then cut into strips or crumbled (I think strips looks prettier, but it's a little more work)
• 2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
• 10 leaves of crispy romaine lettuce, washed, dried, and chopped into bite sized pieces
• 1/3 cup red onion, diced
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
2. Drain pasta and rinse under cold water until cool.
3. While the water is coming to a boil, heat a skillet over medium heat; add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
4. .............
5. Read full recipe >> click here

SOFT BATCH CHRISTMAS SPRINKLE COOKIES

Soft Batch Christmas Sprinkle Cookies are a super easy holiday sugar cookie - no rolling the dough required! Packed with red and green sprinkles, perfect for the holidays!  These sprinkle sugar cookies are the best, easiest, Christmas cookies around!

Ingredients

• 1 Stick butter softened
• 1/4 Cup cream cheese softened
• 1 1/2 Cups granulated sugar
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 1 Teaspoon almond extract
• 2 1/2 Cups all purpose flour
• 2 Teaspoons corn starch
• 1 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1 Cup sprinkles nonpareils

Instructions

1. In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
2. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
3. Refrigerate dough for two hours before baking.
4. .........
5. Click Here to view full instructions

Peppermint Chocolate Thumbprint Cookies

INGREDIENTS

• 1 cup butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon mint extract
• 1 1/2 cups all purpose flour
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 28 unwrapped peppermint kisses

INSTRUCTIONS

1. Cream butter & both sugars with mixer. Add eggs one at a time and mix just until incorporated. Mix in mint extract.
2. Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture. 
3. Blending after each addition just until combined and scraping side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 2 hours up to overnight.
4. ........
5. >> Click Here for full instructions 

DARK CHOCOLATE CANDY CANE COOKIES

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder sifted
• 1/4 cup black cocoa powder sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light-brown sugar packed
• 2 large eggs room temperature
• 1 tsp peppermint extract optional
• 1 bag Bright White Candy Melts or white chocolate, melted*
• vegetable shortening as needed to thin candy melts
• crushed candy canes

INSTRUCTIONS

1. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). 
3. Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
4. ..........
5. >> click here to view full instructions

HONEY MUSTARD GRILLED CHICKEN

This Honey Mustard Grilled Chicken quick and easy. We loved all the flavors! We've actually made this several times and have never been disappointed. Sometimes I will double the recipe for leftovers during the week. This Honey Mustard Grilled Chicken is great sliced up on top of a salad or chopped up with some veggies in a quesadilla.

INGREDIENTS:

• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:

1. Combine honey, mustard, lemon juice, soy sauce and garlic. Pour over chicken. Refrigerate at least 2 hours.
2. ..........
3. Get full recipe >> Click Here

BBQ RANCH GRILLED CHICKEN

We loved the flavors and the simplicity of that recipe. I decided to give a BBQ Sauce and Ranch mixture a try. OMG! Stop what you are doing and add this chicken to your menu this weekend! It is SO good. I let the chicken hang out in the fridge all day before we grilled it. I usually marinate all my chicken the night before we grill it to get the maximum amount of flavor. This chicken was so delicious

INGREDIENTS:

• 1 cup BBQ sauce
• 1 cup Ranch dressing
• 4 boneless skinless chicken breasts

INSTRUCTIONS:

1. Combine Ranch Dressing and BBQ sauce. Pour over chicken and let marinate in refrigerator 4 hours to overnight.
2. ..........
3. Get full recipe >> click here

Mint Chocolate Swirl Bark.

Ingredients:

• 7 ounces (199g) white chocolate, coarsely chopped
• 1 ounce (1/4 cup) green candy melts1
• 1/4 teaspoon canola or vegetable oil
• 1/2 teaspoon peppermint extract2
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• optional: 1/3 cup chopped Andes mints

Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the white chocolate and green candy melts together. 
3. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
4. .........
5. Read full recipe >> click here

Andes Mint Cupcakes

The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Ingredients

• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

For the frosting

• 1 cup unsalted butter soft
• 3 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring
• chocolate mint candies optional

Instructions

Read full recipe >> click here

Chocolate Mint Leaves

Incredibly fresh tasting and oh so pretty, chocolate mint leaves make a natural, healthy and delicious dessert.

Ingredients

• 1 oz dark chocolate, 70% cocoa, broken into small pieces
• 1 teaspoon coconut oil
• 20 large fresh mint leaves

Instructions

1. Melt the chocolate and coconut oil in a small bowl in the microwave, in 30-second intervals, stirring after each microwave session.
2. Using a pastry brush, brush the mint leaves with the melted chocolate on both sides.
3. ........
4. Read full recipe >> click here

SNOW GLOBE CUPCAKES WITH GELATIN BUBBLES

These gorgeous Snow Globe Cupcakes are topped with edible gelatin bubbles. That’s right–you can eat both the cupcakes AND the globe! They look so amazing and impressive, and are perfect for the holidays!

INGREDIENTS

• 8 cupcakes baked and cooled
• 1 cup frosting of your choice
• Flaked coconut
• Snow globe-appropriate cupcake toppers like snowmen Santas, reindeer, trees, etc
• 8 gelatin bubbles

INSTRUCTIONS

1. Transfer the frosting to a piping bag fitted with a round tip, or a plastic bag with a hole cut in the corner. Pipe a thin ring of frosting on top of the cupcakes, leaving a margin around the edges so that the gelatin bubble can enclose the frosting entirely.
2. .........
3. Get full recipe >> Click Here

Classy Bacon Cheddar Dip a.k.a. “Crack Dip”

You cannot go wrong serving Classy Bacon Cheddar Dip a.k.a. “Crack Dip” at your next party. Bacon & cheese make this one irresistibly good dip!

Ingredients

• 16 ounces Sour Cream (you can use light if you prefer)
• 1 ounce package of Ranch Dip Mix (I use store brand)
• 3 ounces of Real Bacon Bits (Store brand again)
• 1 cup shredded Sharp Cheddar Cheese

Instructions 

1. Mix all ingredients and refrigerate until ready to serve.
2. .........
3. Read full recipe >> Click Here

Hot Water Cornbread

Ingredients

• 2 cups self-rising cornmeal
• 1 1/2 to 2 cups boiling water
• vegetable oil for frying

Instructions

1. Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. 
2. In a large bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Carefully stir to combine. The batter should be pourable. 
3. Add additional water until you reach the consistency of thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
4. ............
5. Get full recipe >> Click Here

JALAPEÑO CHEDDAR CORNBREAD

Ingredients

DRY INGREDIENTS

• 1-1/2 cup (200g | 7oz) yellow corn meal
• 1 cup (130g | 4.5oz) unbleached all-purpose flour
• 3 tsp baking powder
• 1 tsp salt (I use Himalayan salt)
• 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
• 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
• 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned), drained well

WET INGREDIENTS

• 1-1/4 cup (300ml) buttermilk
• 1/3 cup (80g | 2.8oz) butter, melted
• 1/3 cup (110g | 3.9oz) liquid honey
• 2 large eggs

Instructions

1. Preheat oven to 400°F degrees; grease and lightly coat a 9" baking dish with corn meal. Set aside.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. 
3. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
4. ...........
5. Read more >> Click Here

Buttery Sweet Corn Bread

A sweet buttery moist corn bread that is perfect with soups, salads, and BBQ. Sure to be a family favorite!

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 2/3 cup buttermilk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a mixing bowl, cream together butter and sugar. Add in eggs, buttermilk, and milk. Mix till well blended.
2. Add flour, cornmeal, baking powder, and salt. Mix until all ingredients are well blended and combined.
3. Pour into a greased 9 x 13 inch baking pan.
4. ...........
5. Get full recipe >> Click Here

Cream Corn Casserole Recipe

I have the best cream corn casserole recipe ever! Just throw everything together and bake for a sweet cheesy side dish during the holidays or all year long.

Ingredients

• 2 eggs
• 1 cup cheddar cheese
• 1 row Ritz crackers
• 3 cans corn 15 oz. can, drained
• 1 can cream corn 15 oz. size
• 1/4 cup butter
• 1 box Jiffy corn muffin mix
• 1/2 cup milk

Instructions

1. Drain 3 cans of corn. 
2. Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well. 
3. Spoon into sprayed 9x12 pan. 
4. Cut butter into 4 equal pieces, push them slightly into casserole near edges. 
5. Sprinkle remaining 1/4 c. grated cheese on top of casserole. 
6. ............
7. Read more instructions >> click here

5 INGREDIENT CORN CASSEROLE

This no-fail corn 5 ingredient corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.

• Ingredients
• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn , drained
• 15 ounces creamed corn , not drained
• 1 cup sour cream
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350 degrees.
2. In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.
3. ..............
4. Read full recipe >> click Here

SLOW COOKER CREAMED CORN

So rich and creamy, and unbelievably easy to make with just 5 ingredients. It does not get easier than that!

INGREDIENTS:

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

DIRECTIONS:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours
2. ..........
3. Get full recipe >> Click Here

Best Ever Creamed Corn

This creamed corn side dish is the perfect balance of sweetness and spice. Creamy, buttery, super sweet corn is a delicious addition to your holiday table or Sunday supper.

Ingredients

• 3 cups frozen sweet corn
• 1/2 cup whole milk
• 4 oz cream cheese
• 1/4 cup unsalted butter
• 1 1/2 teaspoons sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon green onions finely diced

Instructions

1. Cube the cream cheese and butter, add to a medium size sauce pan over medium high heat.
2. ;.............
3. Get full recipe >> Click Here

Lemon Butter Chicken

A delicious Lemon Butter Chicken. Seasoned chicken in a creamy lemon butter sauce that is sure to delight.

Ingredients

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. ............
7. Get full recipe >> Click here

THANKSGIVING TURKEY VEGGIE TRAY KIDS CAN’T RESIST EATING

Your kids will love making this Thanksgiving turkey veggie tray. Plus it's a great way to get them to eat their veggies! Feel free to use whatever veggies you have on hand

Ingredients

• 1 red bell pepper look for one with three bumps on the bottom
• bag of sugar snap peas
• bag of baby carrots
• 1 English cucumber thinly sliced, or two cocktail cucumbers
• Ranch dressing (or your favorite veggie dip
• 2 black peppercorns

Instructions

1. Place a small glass bowl at the bottom end of a round platter.
2. Slice the bottom off of the bell pepper and set aside. Discard the stem and seeds, then slice the rest of the pepper into sticks.
3. Arrange sugar snap peas all the way around the outer edge of the platter.
4. .........
5. Read more instructions >> Click Here

HOT CRAB DIP

Hot Crab Dip is easy to make with plenty of crab in a creamy, cheesy, herb base and perfect for holiday entertaining from Serena Bakes Simply From Scratch.

INGREDIENTS:

• 2 teaspoons Extra Virgin Olive Oil
• 2 tablespoons Shallots, Minced
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoons Fresh Chives, Finely Minced
• 1 tablespoon Fresh Dill, Finely Minced
• 2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoon Hot Sauce Or More To Taste
• 1/4 teaspoon Salt
• 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
• 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
• Additional Minced Fresh Chives and Fresh Dill To Garnish
• For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

INSTRUCTIONS

1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. 
3. Fold in crab meat.
4. .........
5. Get more instructions >> click here

SLOW COOKER PUMPKIN WHITE HOT CHOCOLATE

Slow Cooker Pumpkin White Hot Chocolate is a delicious, creamy and amazing drink that is perfect to warm up to on those chilly Fall nights!

Ingredients

• 1 14 oz can sweetened condensed milk
• 2 cups heavy cream
• 6 cups milk
• 1 12 oz package high quality white chocolate chips
• 1 15 oz can pumpkin puree
• 1 Tbs pumpkin pie spice
• Whipped Cream

Instructions

1. In 5qt slow cooker mix your sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin and pumpkin pie spice and stir well to combine.
2. ...........
3. Read full recipe >> Click Here

Bacon Wrapped Stuffing Bites

Ingredients

• 9 strips Wright Brand Bacon
• 3 cups prepared stuffing (either package or homemade)

Instructions

1. Preheat oven to 375° degrees.
2. Line baking tray with aluminum foil. Spray with non-stick cooking spray.
3. Cut slices of Wright Brand Bacon in 1/2.
4. Form stuffing into balls, approximately golf ball size.
5. Place stuffing ball onto center of bacon piece. Wrap bacon around ball bringing both sides together and securing with a toothpick.
6. .........
7. Get full recipe >> Click Here

AMBROSIA SALAD

Ambrosia Salad! So easy to make and always a big hit with kids and adults alike, make sure to put this salad recipe on the menu for your next party!

Ingredients

• 8 oz Cool Whip , lite is fine
• 1/2 cup sour cream , light is fine
• 11 oz mandarin oranges drained
• 20 oz crushed pineapple drained
• 10 oz maraschino cherries drained, halved, and patted dry
• 1 cup sweetened coconut flakes
• 2 cups miniature marshmallows
• 3/4 cup chopped nuts pecans, walnuts, cashews optional

Instructions

1. Fold sour cream into Cool Whip in a large serving bowl.
2. ..........
3. Get full recipe >> click here

Thanksgiving Turkey-Shaped Cheese Platter Appetizer

This awesome cheese platter is shaped like a Thanksgiving turkey 🙂 The turkey head and body is made out of cheese, and the feathers are made out of the alternating layers of cheese, salami and crackers! This is a perfect Thanksgiving appetizer!

Ingredients

• 6 oz Ritz crackers
• 3 oz Swiss cheese slices
• 5 oz Cheddar cheese slices
• 4 oz Salami slices
• 2 chocolate chips

Instructions

1. Prepare a large plate or a tray, at least 16 inches in diameter.
2. Cut out the turkey head, body and feet from the cheddar cheese slice and arrange on the bottom of the tray as shown on the picture. 
3. Add the chocolate chips for the eyes. Cut out the small triangle for the beak out of the Swiss cheese and add to the turkey head. Cut out of the small stripe for the beard from the salami slice and add to the turkey head.
4. ...........
5. Get full recipe >> Click Here

Homemade Instant Pot Sloppy Joes

Ingredients

• 3 cloves garlic, minced
• 1 lb ground beef or ground turkey, 85% lean or greater
• 1 red or green bell pepper, diced
• 1/2 C. ketchup
• 2 Tbsp brown sugar or Coconut Sugar
• 1 can (6 oz) tomato paste
• 6 oz water
• 3 Tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper, or more to taste
• hamburger buns

Instructions

1. In your Instant Pot using the saute feature, add the garlic, ground beef, and optional red bell pepper.
2. Season with onion, garlic powder and black pepper.
3. Saute until the meat is browned, then turn OFF the saute function.
4. ..........
5. Get full recipe >> Click Here