YUMMYFOODY04

Ingredients 1 skinless about 8 ounces, boneless chicken breast 2 teaspoons Creole seasoning Tony Chachere's 3 tablespoons oil 6 ounces Asparagus washed, cut in bite sized pieces, and steamed until tender 2/3 cup Alfredo Sauce can use less for taste 1/4 cup Parmesan grated 2 tablespoons Italian parsley chopped Instructions Slice the chicken breast on the diagonal into 1/2 inch thick slices. Place in a bowl. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning. If possible cover and put in the refrigerator for several hours. If not - proceed with recipe. Heat the oil until it is shimmering. Add the chicken and saute until it is cooked through. Pour off any remaining oil. Gently stir in the asparagus. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus. Heat through. Serve topped with I...

Ingredients For the Lemon Cupcakes: 1 and 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup full-fat sour cream 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 teaspoon lemon extract 2 teaspoons finely grated lemon zest 1 large egg plus one egg yolk, at room temperature 1 and 1/2 tablespoons fresh lemon juice For the Fresh Blueberry Buttercream: 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw 2 tablespoons lemon juice 2 sticks (8 ounces) unsalted butter, VERY soft 1/2 teaspoon salt 3 1/2 cups confectioners sugar (more if needed), sifted 1 tablespoon heavy cream (more if needed) 1/4 cup fresh blueberries, for decorating (optional) Instructions For the Lemon Cupcakes: Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside. In a medium bowl combine the flour, baking powder, baking soda, and sa...

Ingredients 1/2 cup unsalted butter (1 stick) softened 4 ounces cream cheese softened 1 & 1/2 cup powdered sugar 1 egg 1/2 teaspoon baking powder 1 teaspoon vanilla bean paste or extract pinch kosher salt 1 & 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 tablespoon ground cinnamon Instructions In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest. Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside. Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie...

Ingredients 1/2 cup (115g) salted butter, melted* 1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers) 2 cups (240g) confectioners’ sugar 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided 1 cup (180g) semi-sweet chocolate chips Instructions Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside. Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan. Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer. Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is O...

INGREDIENTS CHOCOLATE CHIP COOKIE BARS 1 cup (2 sticks or 226g) butter, room temperature 1 1/2 cups (300g) brown sugar 1 teaspoon vanilla 2 large eggs, room temperature 2 1/4 cups (282g) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate morsels CARAMEL SAUCE 5 ounces evaporated milk 1 package (11 ounces) caramel bits or wrapped caramels (be sure to unwrap if using the wrapped caramels) INSTRUCTIONS CHOCOLATE CHIP COOKIE BARS Heat oven to 350°F. Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after. Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by h...

Ingredients 1/2 pint blackberries about 1 cup 1/2 cup granulated sugar or any alternative sweetener 8 bags earl grey tea or 4 tablespoons loose leaf tea 1/2 cup cream or any dairy alternative Instructions Bring 5 cups of water to boil.  Meanwhile, place berries in a large bowl with sugar. Crush into a thick jam like liquid. Sprinkle in tea or add tea bags. Pour hot water over fruit and tea and steep for 5 minutes. Place 5 cups of ice in a large pitcher and strain berry infused tea concentrate over ice. The ice will immediately melt, diluting the concentrate and cooling the tea. Store refrigerated up to 7 days. When ready to serve pour into tall glass with ice and drizzle in a tablespoon, or more, of cream. This Recipe adapted from this -->> SITE

INGREDIENTS 2.5 cups almond flour (Bob’s Red Mill) 2/3 cup Swerve Confectioner Sweetener zest of 1 lemon 1 teaspoon baking powder (Hain brand is grain-free) 1/2 teaspoon baking soda 2 eggs 1/2 cup + 1 tbsp milk (or coconut milk) 1/4 cup olive oil (or oil of choice) 2.5 tablespoons lemon juice 1 tablespoon apple cider vinegar 2 teaspoons vanilla extract 1 cup blueberries Glaze (optional) 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free) 1 tablespoon butter, softened (Earth Balance Spread for dairy-free) 1/3 cup Swerve Confectioner Sweetener 1 tablespoon lemon juice lemon zest (optional) 1/8 teaspoon salt (optional) INSTRUCTIONS Preheat oven to 350 degrees In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined. Add your e...