YUMMYFOODY04

Ingredients 1 lb cheese tortellini 1 tbsp minced garlic 1 cup chopped fresh spinach 1 14.5 ounce can petite diced tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons dried basil 1 teaspoon onion flakes 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1/4 cup grated Parmesan cheese Instructions Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time. While the tortellini is boiling, roughly chop the spinach. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. Add the creamy mixture into the

INGREDIENTS 1 lb. ground beef 1/2 onion, diced 3 cloves garlic, minced 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 14.5 oz can fire roasted diced tomatoes 3/4 cups uncooked long grain white rice (I use Jasmine) 2 cups beef broth 2 tbsp tomato paste 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 1 1/2 cups shredded colby-jack cheese 1 tbsp fresh parsley for garnish INSTRUCTIONS Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through. Fluff the rice with a fork and top with the shredded cheese. Cover again

Ingredients 1 pound Italian sausage, cooked and drained 4 ounces cream cheese, softened 1/3 cup coconut flour 1/2 teaspoon baking powder 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3 eggs, beaten 1 1/4 cup shredded mozzarella Instructions Preheat oven to 350 degrees Combine cooked sausage and cream cheese until completely combined. Add in remaining ingredients until well combined and chill 10 minutes. **If you skip chilling the dough they will flatten as they cook and not be nice round balls** Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie scoop. Bake 18-20 minutes until golden brown. This made 30 for me, but that will depend on the size scoop you use and how tightly you pack them. Notes Almond flour can be used in place of coconut flour, but the bites wil not be as light and fluffy. Base Recipe adapted from site

Ingredients Seasoning Mixture 1 tsp sea salt 2 tsp Creole seasoning (or Cajun seasoning) 2 tsp paprika powder 1 tsp onion powder 2 tsp garlic powder 1/4 cup all purpose flour Chicken 1 tbsp olive oil 1 tbsp butter 1 lb chicken tenders Sauce: 4 tbsp butter Remaining seasoning mixture 2 cups heavy cream 1 tsp paprika Pasta 8 oz. linguine 2 tbsp parsley chopped 1/2 cup Pasta water (reserve it) Instructions In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter un

ingredients 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’ 1 tablespoon oil salt and pepper to taste 1/2 cup parmigiano reggiano (parmesan cheese), grated directions Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet. Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through. Note: I use a mandolin to easily slice the carrots into fries. Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.) Base Recipe adapted from site

Ingredients 2-1/2 cups gluten-free old fashioned oats, divided 1 cup milk, any kind (I used unsweetened almond milk) 1/2 cup pumpkin puree (not pumpkin pie filling) 1/2 cup pure maple syrup (not pancake syrup) 1/4 cup coconut oil, melted 1 egg 1 teaspoon vanilla 2 Tablespoons chia seeds 1 teaspoon pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup pecan halves, roughly chopped (optional) Directions Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.) Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chop

Ingredients For the Cake Batter: 1 box super moist yellow cake mix 1/2 cup vegetable oil 4 eggs 1/2 cup sour cream 3/4 cup canned pumpkin (not pumpkin pie mix) 2 1/2 Teaspoons pumpkin pie spice 3/4 cups brown sugar 1/2 cup chopped walnuts For the Glaze 1 cup powdered sugar 2 Tablespoons milk 1 Teaspoon vanilla Instructions Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake abo

INGREDIENTS 1 1/4 cup (160 grams) all-purpose flour 1 1/4 cup (141 grams) whole wheat flour* 1/2 (2.5 grams) teaspoon salt 1 teaspoon (5 grams) baking soda 1/2 teaspoon (2.5 grams) baking powder 1 cup (90 grams) crushed honey graham crackers 1 1/2 teaspoon (7.2 grams) ground cinnamon 1 cup (227 grams) butter, room temperature 3/4 cup (165 grams) brown sugar 2 large eggs 1 teaspoon (5 grams) vanilla extract 2/3 cup (117 grams)  semi-sweet chocolate chips 1/2 cup (88 grams) roughly chopped milk chocolate 2 cups (100 grams) mini marshmallows INSTRUCTIONS Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside. Cream the butter and sugar together until fluffy. Slowly add the eggs one at a time, then the vanilla. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add

Ingredients 5 tbsp butter 9 cups mini marshmallows divided 5 cups Krispie cereal 16 Oreo cookies crushed 1/2 tsp salt Instructions In a large bowl, mix together the Krispie cereal, crushed Oreo cookies and one cup of mini marshmallows. In a large saucepan over medium heat, melt the butter. Add the remaining 8 cups of mini marshmallows and salt and stir into the melted butter. Continue stirring over medium heat until the marshmallows are completely melted into the butter. Pour the melted butter and marshmallow mixture over the Krispie cereal mixture and gently stir with a rubber spatula until evenly combined. Spread the Oreo Krispie mixture into a 9-inch square pan and press gently with the spatula to flatten the top. Allow the Oreo Krispies to cool in the pan for about 30 minutes before slicing and serving. Base Recipe adapted from site

INGREDIENTS 1 1/2 to 2 cups dry, uncooked oatmeal 1/2 cup all-natural peanut butter or other nut or sun butter 1/2 cup pumpkin puree 1/4 cup chia seeds 1/4 cup quality honey 1 teaspoon vanilla extract 1/2 teaspoon cinnamon or pumpkin pie spice 1/2 cup mini dark chocolate chips INSTRUCTIONS In a medium bowl,a add 1 and 1/2 cups oats, peanut butter, pumpkin, chia seeds, honey, vanilla, and cinnamon. Stir to combine well. You want the mixture to be soft but not too sticky. If you pick up a generous spoonful, you should be able to roll it into a ball and only make a minimal mess (it should stick together when rolled but still feel tacky on your hands). Depending on the type of oats you used (old-fashioned or quick oats), you made need to add up to a half cup more oats and stir until you reach the desired consistency. Again, it’s ok if it’s a little sticky because the oats will absorb some of the moisture after a little time passes, but unworkable sticky isn’t the

Ingredients: For the Cookies: 1 cup & 2 tablespoons All-Purpose Flour 1/3 cup Sugar 1 1/2 tablespoon Lemon Zest, finely grated 7 tablespoons Unsalted Butter, cut into 1/4″ cubes 1 Egg Yolk For the Glaze: 1 cup Powdered Sugar 3 tablespoons Lemon Juice, fresh Directions: For the Cookies: In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can

ingredients Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) instructions Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough even

Ingredients 3 sticks (24 tablespoons) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup milk (suggest using 2% or whole) ¾ cup cocoa powder 2 cups all-purpose flour ½ teaspoon salt Frosting 6 tablespoons unsalted butter 6 tablespoons milk (use at least 2% milk fat) 1½ cups granulated sugar ½ teaspoon salt 1 cup chocolate chips (milk chocolate or semi-sweet) Instructions Preheat oven to 350 degrees and spray a 9x13 baking with non-stick spray. Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary. Mix cocoa powder, flour and salt in a bowl. Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients. Pour into prepared pan, spread evenly and bake for 30 min

Ingredients:     1 1/2 cups butter, softened at room temp     1 (8-ounce) package cream cheese, softened at room temp     3 cups sugar     6 large eggs     3 cups all-purpose flour     1/8 teaspoon salt     1 tablespoon vanilla extract Directions: Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.  Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.  Bake at 300° for

Ingredients 1 cup all-purpose flour 3/4 cup sugar (granulated sugar) 2 Tablespoons baking cocoa (unsweetened) 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whole milk 2 Tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 cup chopped nuts (pecans or walnuts), optional 1 cup light brown sugar (packed) 1/4 cup baking cocoa (unsweetened) 1 3/4 cups very hot water Ice Cream Directions Preheat oven to 350 degrees F. In an ungreased 9×9 square baking dish, using a fork, mix first set of dry ingredients – flour, sugar, cocoa, baking powder and salt – mix well. Next, stir in milk, vegetable oil and vanilla, mix until smooth. If using nuts, add them now. Spread batter evenly in pan. Last, sprinkle batter evenly on top with brown sugar and remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake on middle rack of oven for approximately 40 minutes, until top layer has a dry, brownie-like top. When ready