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INGREDIENTS: DOUGH INGREDIENTS: 4 tablespoons salted butter or ghee 3/4 cup milk (I used cow�s milk) 1/4 cup water 3 1/4 � 3 3/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1 envelope �rapid rise� or instant yeast (approx. 2 1/4 teaspoons) 2 tablespoons powdered milk 1 egg, room temperature CARAMEL APPLE + CINNAMON SUGAR FILLING: 2/3 cup light brown sugar, packed 1 1/2 tablespoons cinnamon 1/4 teaspoon nutmeg 5 tablespoons salted butter, softened 1 large granny smith, cored and finely chopped 1/4 cup chopped pecans, optional 3/4 cup caramel sauce (homemade or store-bought) DIRECTIONS: DOUGH: In a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30-second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an el

Ingredients Shortbread Base: � cup unsalted butter, room temperature � cup sugar 1 teaspoon vanilla extract � teaspoon salt 1 cup all-purpose flour Apple Filling: 3 large apples, peeled and thinly sliced 2 Tablespoons all-purpose flour 2 Tablespoons sugar 1 teaspoon ground cinnamon � teaspoon ground nutmeg Topping: � cup all purpose flour � cup brown sugar � cup butter - melted or room temp to cut in. Instructions Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later. Shortbread Base: Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes. Apple Filling: In a bowl,

Ingredients Ravioli Dough 3 cups all purpose flour 1 teaspoon salt 3 large eggs 1 tablespoon olive oil 2 teaspoons water extra flour for rolling Pumpkin Ravoili Filling 1 cup ricotta cheese 3/4 cup pumpkin puree 1/3 cup parmesan cheese grated 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon cinnamon 1/2 teaspoon allspice 2 tablespoons brown sugar 1/2 teaspoon cayenne powder 1 teaspoon salt 1/4 teaspoon pepper non-stick cooking spray Apple Sage Butter 1/2 cup butter 16-18 fresh sage leaves chopped or ripped 1 apple - gala or honeycrisp peeled, cored, diced 1 teaspoon apple cider vinegar 1/4 cup walnuts chopped Instructions To Make the Ravioli Dough Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine.   Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano.   Next, add your

Ingredients For the Chocolate Cupcakes: 3 tablespoons coconut OR canola oil 1 stick unsalted butter, melted and slightly cooled 1/2 cup semi-sweet chocolate chips 3/4 cup + 2 tablespoons all-purpose flour, not packed 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 2 large eggs + 1 large egg yolk, at room temperature 1 cup granulated sugar 1 teaspoon vanilla 1/2 cup full fat sour cream 1/2 cup hot coffee OR hot water 18 peanut butter cups (I used the full-sized ones, but think the minis would work, too) For the Peanut Butter Frosting: 1 and 1/2 cups creamy peanut butter 1 cup (2 stick) unsalted butter, very soft 1 teaspoon vanilla extract 3 cups confectioners' sugar 1/4 teaspoon salt 3-4 tablespoons heavy cream 9 peanut butter cups, cut in half (I used the full-sized ones, but again, minis could work) Instructions For the Chocolate Cupcakes: Preheat the oven to 350 degrees (F). Line a 12-c

Ingredients 1 2/3 cups white sugar 2/3 cup evaporated milk 1 tablespoon unsalted butter 1/2 teaspoon salt 1 (6 ounce) packages milk chocolate chips 16 large marshmallows 1 teaspoon pure vanilla extract 1 cup chopped nuts Direction 1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 2.Add in chocolate chips; cook until melted. 3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 4.Pour into a 8-inch pan. Cool cut into squares. This article and recipe adapted from this site

Ingredients 4 eggs ? c. milk (whole, low-fat or skim) � c. pumpkin puree 1� tsp. vanilla extract 1 tsp ground cinnamon 1 tsp. pumpkin pie spice 12 slices Texas toast, french bread, challah, croissant halves Whipped pumpkin butter: � c. (1 stick), salted or unsalted butter, room temperature ? c. pumpkin puree 3 tbsp. maple syrup or honey 1 tsp. vanilla extract � tsp. cinnamon � tsp. pumpkin pie spice Directions Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired). To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixe

INGREDIENTS: 1 15 oz. can pure pumpkin puree 3/4 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 3/4 cup evaporated milk 2/3 cup all-purpose flour 2 tsp. pumpkin pie spice mix 1/4 tsp. kosher salt 1/4 tsp. baking soda 1/4 tsp. baking powder whipped cream for topping INSTRUCTIONS DIRECTIONS: Preheat oven to 350F and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. Pour dry mixture into pumpkin mixture and mix just until combined. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter. Bake for about 20 minutes, until cupcakes are set. Let cool in the muffin pan for about 30 minutes. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes. When ready to serve, t

INGREDIENTS FOR THE BROWNIES 4 ounces semisweet chocolate, coarsely chopped 4 ounces unsweet chocolate, coarsely chopped 1/2 cup unsalted butter, cut into pieces 3 tablespoons unsweetened cocoa powder 3 large eggs, room temperature 1 3/4 cups packed light brown sugar 1 tablespoon vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour FOR THE CARAMEL LAYER 1 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels 1 tablespoon evaporated milk FOR THE NOUGAT LAYER 2/3 cup granulated sugar 1/3 cup evaporated milk 3 tablespoons unsalted butter 1 cup marshmallow fluff 3 tablespoons crunchy peanut butter, or creamy peanut butter FOR THE CHOCOLATE LAYER 1 cup semisweet chocolate chips 1 tablespoon vegetable oil INSTRUCTIONS MAKE THE BROWNIE LAYER Preheat the oven to 350�F. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray. Add the chocolate and butter to a medium heatproof bowl

Ingredients 1 1/2 cups all-purpose flour see notes below 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter see notes below, room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet Get IngredientsPowered by Chicory Instructions Preheat the oven to 350�F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper) In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well. Add the egg and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until inco

Equipment Slow Cooker- 6 quart or larger Ingredients 24 oz. milk chocolate chips 1/4 cup unsweetened cocoa powder 1/4 cup sugar 2 Tbsp. vanilla extract 1 Tbsp. pumpkin pie spice 1 gallon whole milk Slow Cooker Size: 6 quart or larger Instructions Add everything to the slow cooker, stir. Cover and cook on HIGH for 2.5 hours. Stirring occasionally. Serve topped with whipped cream or marshmallows. Note- If you can�t find pumpkin pie spice I would personally start with 2 teaspoons of cinnamon, 1/2 tsp of nutmeg and a dash of cloves. After the cocoa has heated, taste and add more of what you think it needs. This is a full pot of hot chocolate, it would be hard to travel with all made up. I suggest making this at your party location. You can heat up the milk in the microwave a bit in a glass container to speed up the process. This article and recipe adapted from this site https://www.themagicalslowcooker.com/slow-cooker-pumpkin-spice-hot-chocolate/

Ingredients 1 pound chicken cut into 1" pieces 3 tablespoons teriyaki sauce 2 cups long grain rice uncooked 3 1/2 cups water Kosher salt to taste 1/4 cups teriyaki sauce 3 tablespoons soy sauce 1/2 cup carrots chopped 1/3 cup green onion chopped 1/3 cup peas optional 1 cup broccoli chopped teriyaki sauce to taste Instructions In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through). Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil. Reduce heat and cover with lid. Simmer for about 20 minutes. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately. This article and recipe adapted from this site

Ingredients 1/2 cup salted butter 8 ounces mushrooms sliced 1/3 cup all-purpose flour 2 cups chicken broth 1 1/2 cups milk 2 egg yolks 1/3 cup heavy creamy 1 cup frozen peas 1 cup chopped drained pimientos 4 cups chopped cooked chicken Instructions In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes. Serve hot over cooked rice, pasta, toast,

INGREDIENTS   1/4 teaspoon salt or to taste   1/2 teaspoon sugar   3 dashes ground black pepper   1/4 cup heavy whipping cream   2 medium-sized potatoes, peeled and cut into pieces   8 oz boneless, skinless chicken breasts, cut into cubes   2 slices Canadian bacon, cut into pieces   4 tablespoons unsalted butter, cut into small pieces   1 cup shredded cheddar cheese   1 stalk scallion, green part only, cut into small rounds DIRECTIONS Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan with some oil or butter. Add the salt, sugar, and pepper to the heavy whipping cream. Lightly stir to combine well. Spread the potatoes, follow by the chicken, in one single layer. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour. Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and b

Ingredients 1 egg salt and pepper 1 tsp garlic powder 1 tsp Italian Seasoning 1 cup Parmesan cheese (grated or shredded) 1/2 cup bread crumbs 1/4 cup flour 1 lb chicken breasts (thin, 4 pieces) 1 tbsp butter 1 tbsp olive oil Instructions First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.   Next, you should whisk the egg mixture slightly. The second bowl is for the parmesan, bread crumbs and flour. Now it�s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick). PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chi

INGREDIENTS 3 � 6 skinless, boneless chicken thighs 1 pound (450g) green beans, trimmed 3 tablespoons butter, divided or (ghee for paleo diet) 4 garlic cloves, minced 1 teaspoon paprika 1 teaspoon onion powder Salt and fresh cracked pepper Juice of 1/2 lemon + lemon slices, for garnish 1/2 cup (125ml) chicken stock 1 tablespoon hot sauce (we used Sriracha) Crushed red chili pepper flakes, optional 1/2 cup fresh chopped parsley DIRECTIONS In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 1

Ingredients 1 cup mild salsa 15 ounce can black beans rinsed and drained 15 ounce can pinto beans rinsed and drained 15 ounce can corn drained 14.5 ounce can petite diced tomatoes 3 tablespoons homemade taco seasoning or store-bought 2 cups low sodium chicken broth 1 pound boneless skinless chicken breasts Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips Instructions Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it�s completely covered by the liquid and other ingredients. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup. Serve with toppings as desired. Notes Freezer to Slow Cooker Directions:(1) Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.(2) Thaw the bag (either

Ingredients 2 tablespoons olive oil 8 oz mushrooms sliced 3 garlic cloves minced 3.5 oz sun-dried tomatoes diced 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version) 2 cups water 1/2 cup half and half 1/2 cup heavy cream 1/2 cup Parmesan cheese shredded 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil 1/2 lb fettuccine pasta Instructions Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat unt

Ingredients 4 small-medium chicken breasts or 2 large halved salt and pepper to taste 2 tablespoons olive oil 3-4 cloves garlic minced 1 cup light cream or half & half, or heavy cream 1 tablespoons Italian seasoning or oregano 1/2 cup parmesan cheese grated 1 cup spinach chopped (optional) Instructions Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts). Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies. This article an

INGREDIENTS 14 ounces Cauliflower florets, cut into bite-size pieces � teaspoon Salt 2.5 ounces Pepperoni 2 pounds Italian Sausage, if in casings remove from casing before cooking 1 tablespoon Olive Oil 8 ounces Mushrooms, sliced 1 Green Pepper, cut into bite-size pieces 12 ounces Mozzarella cheese, shredded 1.5 cups Low Carb Pasta Sauce, we use Rao�s Homemade Marinara 1/4 cup Parmesan cheese, powdered 1 teaspoon Italian Seasoning INSTRUCTIONS Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don�t overcook! Drain the cauliflower pat dry with a paper towel. Set aside. Preheat oven to 400 degrees F. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside. In the same skillet at olive oil and saute mushrooms over medium high