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INGREDIENTS 1/2 cup unsalted butter, melted 1 tablespoon cooking oil, (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)* 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt INSTRUCTIONS Preheat oven to 175�C | 350�F. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.) Bake for 20-25 minutes, or until the centre

Ingredients COOKIE 3/4 cup granulated sugar 2 tablespoons butter-flavored shortening 2 tablespoons butter room temperature 1 egg room temperature 1/4 cup buttermilk room temperature 1/4 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt SUGAR CINNAMON MIXTURE 1/2 cup brown sugar 1/2 tablespoon cinnamon 2 tablespoons butter melted CREAM CHEESE FROSTING see note 2 oz. cream cheese room temperature 2 tablespoons butter room temperature 1/2 cup + 2 tablespoons powdered sugar 2-3 teaspoons milk may need more or less to achieve desired texture vanilla extract splash Instructions Preheat oven to 350 F. To make the cookies, cream together sugar, butter, and shortening. Mix in egg, buttermilk and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients into wet ingredients and stir until a soft dough forms. Place dough in a plast

Ingredients 57 g / 1/2 stick / 1/4 cup unsalted butter 1/2 can / 200g / 7 oz sweetened condensed milk 100 g / 1/2 cup packed / 3.5oz dark brown sugar 1 1/2 tablespoons liquid glucose (or light corn syrup) (notes) 100 g white chocolate, chopped 2 teaspoons vanilla extract 500 g milk chocolate 1 1/2 cup puffed rice Instructions Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper. Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved. Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again). Take the mixture off the heat and mix through the vanilla and white chocolate until fully melted and incorporated. Set aside while you prepare the top and bottom layers M

Ingredients 1 Spice Cake Mix 2 eggs 1/4 cup oil 1 can pumpkin 15 oz Cinnamon sugar topping 2/3 cup sugar 2 tbsp cinnamon 1/4 cup butter melted Instructions In a bowl, whisk together the pumpkin, eggs, and oil until combined. Stir in the spice cake mix until combined. Preheat donut maker. Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole. When donut maker is preheated, spray it with nonstick spray. Pipe out batter into each donut well, filling the bottom half of the donut well. Close the donut maker and cook for 5 minutes. Remove donuts to cooling rack and continue with the next batch. You'll be able to make about 36 mini donuts. Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar. Donuts taste best when completely cool. Store in a covered container at room temperature. Notes If you do not have a donut maker, you

Ingredients 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts) 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount 1 Cup Sour Cream 8 oz can Mushrooms drained (stems and pieces � or use fresh) *optional 1/2 Cup Water 1/2 teaspoon Onion Powder 1 teaspoon Chives (chopped) Few dashes of Paprika Salt and Pepper to taste Directions Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9�13 baking dish or similar size. Place chicken breast in baking dish in a single layer � lightly salt and pepper. In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika. Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is

Ingredients 2 cups uncooked spiral pasta 1 cup sour cream 1 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (15 oz) corn (drained) 1 can (15 oz) black beans (drained & rinsed) 2 cups cooked shredded/chunked chicken 2 cups shredded cheese Instructions Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. Take the tin foil off and let cook an additional 5 minutes.

INGREDIENTS   16 oz thin spaghetti, cooked (or any of your favorite noodles)   � cup butter (plus more for buttering pan)   4 chicken breasts, cooked, diced   2 cans cream of chicken soup   2 cup sour cream   � cup dry white wine (I use Beringer, but you can also use cooking wine)   1 tsp kosher salt   1/2 tsp ground black pepper   2 Tbsp parmesan cheese   2 cup shredded mozzarella cheese INSTRUCTIONS Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy! This article and recipe adapted from this site

Ingredients 2 lb Boneless Skinless Chicken Breast 1 Egg 1 tbsp Water 1 tsp minced Garlic 1/2 tsp Salt 1/2 tsp Black Pepper 2 cup Shredded Parmesan Cheese 4 tbsp Butter 2 tbsp Olive Oil Instructions Cut each breast in half and pound to about 1/2" thick. Beat egg and water in a shallow bowl until blended. Add garlic, salt and pepper and whisk to blend. Place parmesan in another shallow bowl. Dip each piece of chicken in egg mixture making sure to coat. Allow excess egg to drip off. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken. Place butter and oil in a large skillet over high heat. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes). Lightly press with spatula then turn over and again do not move until browned. Lightly press with spatula and remove to serving plate. This article and recipe ada

INGREDIENTS 1 Tbsp olive oil 2 LB chicken thighs, skinless. 1 tsp ground ginger 1/2 tsp garlic powder 1/4 tsp black pepper (I used 4 turns on the pepper mill) 1/3 Cup soy sauce 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don�t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon. 1/2 Cup water 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don�t have rice vinegar) 1/2 Cup brown sugar, tightly packed 1 Tbsp cornstarch dissolved in 3 Tbsp cold water INTRUCTIONS Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside. In a large saute pan or skillet heat the oil on medium high heat. Add the chicken and cook

Ingredients 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup / 60g flour (Note 1) 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil) 2 garlic cloves , minced 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose, Note 2) 1/3 cup / 90g honey (or maple syrup) Instructions Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Place flour in a shallow dish. Coat chicken in flour and shake off excess. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute. Turn heat down slightly to medium high. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sau

INGREDIENTS 4 (7 to 8 oz) boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin INSTRUCTIONS Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! This article and recipe adapted from this site

Ingredients 4 slices thick cut bacon, diced FOR THE CHICKEN 1 tablespoon vegetable oil 1 tablespoon butter 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika FOR THE RANCH CREAM CHEESE 4- ounces cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1/2 teaspoon dried chives 4 ounces shredded cheddar cheese, white or yellow - I use a little of both FOR GARNISH chopped fresh parsley sliced green scallions Instructions Preheat oven to 400F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy. Remove bacon from skillet and set aside. DON'T discard bacon fat. Return skillet to heat and add vegetable oil to the remaining bacon fat. Pound chicken breasts to a 1/4-inch thickness an

INGREDIENTS 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel) 1 tablespoon minced garlic 1.5 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 1.5 pounds boneless skinless chicken (I like to use thighs) 3/4 cup shredded mozzarella cheese parsley (optional, freshly chopped) INSTRUCTIONS Preheat oven to 425 degrees F/220 degrees C. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat. Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper. Bake 20-25 minutes, until chicken is cooked and potatoes are browned. Sprinkle the mozzarella cheese over the top, return to the oven and b

INGREDIENTS 1 cup unsalted butter 1 cup brown sugar 3/4 cup granulated sugar 2 large eggs 1 Tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 cup graham cracker crumbs , divided 18 large marshmallows , cut in half 36 chocolate kisses , unwrapped INSTRUCTIONS Combine the butter and sugars in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute. Add the eggs and vanilla and mix just until combined. Then slowly mix in flour, salt, baking soda and 1/4 cup graham cracker crumbs. Mix just until combined. Refrigerate for 15 to 20 minutes. Preheat the oven to 350�F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls (could use a medium cookie scoop) and then roll into the remaining graham cracker crumbs. Bake for 8 to 10 minutes, or until the bottoms are lightly golden. Remove the pan from the oven and turn the heat to 450�F. Place the marshmallow halv

Ingredients Chocolate Cake Mix Cookies Ingredients 1 box Milk Chocolate Cake Mix 2 Eggs 1/3 cup Canola Oil 1/2 cup Chopped pecans optional Icing Ingredients 2 Tablespoon Cocoa Powder 1/2 cup Unsalted Sweet Cream Butter 3 Tablespoon Whole Milk 2 cups Powdered Sugar Instructions Chocolate Cake Mix Cookie Directions Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand. Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other. Bake for 8-10 minutes. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack. Icing Directions Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat. Whisk together until combined and smooth. Remove from the heat and slowly whisk in the pow

INGREDIENTS 1 cup unsalted butter , at room temperature 1 cup light brown sugar 3/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chocolate chips 1 cup M&M�s , plus more for tops if desired. INSTRUCTIONS Preheat the oven to 375�F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M�s. Refrigerate dough for 15 to 30 minutes if time allows. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M�s on the top of the cookies if desired. Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rac

Ingredients 1 16 oz loaf French bread 5 eggs 1 cup sugar 1 1/2 cup milk 1 1/2 cup heavy cream 2 tsp vanilla 1 tsp cinnamon 1/2 tsp nutmeg Sauce: 1 cup heavy cream 1 Tbs flour 1/2 cup sugar 4 Tbs butter 1 tsp vanilla Instructions Preheat oven to 350. Spray a 9"x13" baking dish with non-stick cooking spray. Cut bread into 1"-2" squares and add to large bowl. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined. Pour over bread and stir gently to coat, let soak for about 20 minutes. Spread into baking dish and bake in oven for about 50-60 minutes until center is set. In saucepan whisk together sugar, flour and heavy cream until combined. Add in your butter and heat on medium until butter melts and liquid starts to boil. Whisk until thickened slightly then remove from heat and stir in vanilla. This article and recipe adapted from this site

Ingredients 1 cup graham cracker crumbs 1 1/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter) 1/2 cup butter, softened 1/2 cup brown sugar 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract 12 large marshmallows, cut in half 2 Hershey's (1.55 oz each) chocolate bars Instructions Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined. Add in egg and vanilla extract. Mix well. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins. Bake fo

Ingredients 8 ounces cream cheese softened 1 cup creamy peanut butter 1 cup confectioners sugar 1/4 cup milk 1 teaspoon vanilla extract 2 8 ounces frozen cool whip, thawed 9- inch store bought chocolate Oreo pie crust Chocolate syrup for garnish optional Peanut butter chips for garnish optional Instructions Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving. Spread mixture into prepared pie crust. Chill pie in the refrigerator for at least 4 hours or overnight. Before serving top pie with remaining cool whip. Garnish with chocolate syrup and peanut butter chips if desired. This article and recipe adapted from this site

Ingredients Cake: 3 cups all-purpose flour 1/4 teaspoon salt 3/4 cup of sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/3 cup melted butter Topping: 1/4 cup butter melted 1/2 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 1 cup powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray. Cake: In a large bowl, mix everything together for the ingredients of the cake. Pour batter into prepared pan. For the topping, mix all of the ingredients well in a small bowl. Drop spoonfuls of topping on the batter and then swirl it with a knife. Bake in preheated oven for 30 to 35 minutes. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.) This article and recipe adapted from this site