Chocolate chip muffins

 

Ingredients 

• ½ cup butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
• 1 cup semi-sweet chocolate chips

Directions

1. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of the flour, mix with a hand mixer until just combined, then add in the milk, stirring to combine.

5. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
6. Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
7. Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
8. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center, comes out clean.

9. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
10. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Loaded Broccoli Potato Pan Recipe

 

INGREDIENTS

• 2 to 3lbs of Skinless Chicken Breast
• 2 bags of Raw Extra Large
• Shrimp(peeled and deveined)Found at Walmart
• 5 lb bag of red skin potatoes
• 2 bags of Broccoli Florets(Steamable Bags)
• 8 oz bags Cheddar Cheese Monterey Jack Cheese
• 3 sticks of butter
• Old Bay seasoning
• Parsley Flakes
• Minced Garlic

DIRECTIONS

Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper, and garlic powder. Cut into cubes after it’s done cooking.
Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.
After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to pan then add shrimp. Cook until shrimp are done.
Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice.
I like mine nice and buttery. More minced garlic can be added to the shrimp while cooking too if you like…While the Shrimp is cooking I spread the potatoes in a roasting pan along with a couple of sticks of butter cut up. Sprinkle potatoes with some of the old bay seasonings too.
Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.

Apple Cake

 

Ingredients

3 apples, sliced into wedges

For the batter:

150g (3/4 cup) sugar

220g butter

340g (1 cup) honey

180ml (3/4 cup) buttermilk

3 eggs

1 tsp vanilla extract

300g (2 1/2 cups) flour

2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

10g baking powder

For the caramel:

100g (1/2 cup) sugar

3 tbsp water

Directions

In the pan add sugar and water, cook on medium heat until turns into caramel, and top apples with prepared caramel.

In another pan cook butter for 6 minutes on medium heat, mix with honey, buttermilk, eggs, sugar, and vanilla extract, sift in the flour, baking powder, cinnamon, and nutmeg, and add in salt.

Pour onto the apples and caramel.

Bake at 170°C (340°F) for 1 hour. Let it cool for 15 minutes and serve.

Cream Cheese & Bacon Stufted Doritos Chicken

 

Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

4 ounces cream cheese, softened

1/2 cup shredded cheddar cheese

4 slices bacon, cooked and crumbled

1 cup crushed Doritos chips

2 eggs, beaten

1 tablespoon olive oil

Directions

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

Using a sharp knife, carefully butterfly each chicken breast, creating a pocket without cutting all the way through.

Season the inside of each chicken breast with salt and pepper.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and crumbled bacon.

Stuff each chicken breast with the cream cheese mixture, then press the edges to seal.

Dip each stuffed chicken breast into the beaten eggs, then coat with crushed Doritos chips, pressing gently to adhere.

Place the coated chicken breasts in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy.

Remove from the oven and let cool for a few minutes before serving.

Loaded Cheesy Pocket Tacos

 

Ingredients

• 1 packet Taco Seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tbsp melted butter
• 1 cup Cheddar Cheese, shredded
• 12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes.
Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese
Enjoy!

OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

• Instructions

  Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

  Mix together the cookie crumbs and butter.

  Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

  Bake for 10 minutes at 325 degrees F. Set aside to cool.

  Whip the cream, icing sugar and vanilla to soft peaks and set aside.

  In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

  Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

  Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

  Gently fold in the previously whipped cream.

  Pour into the prepared pie crust.

  Freeze overnight.

  Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

CHEESEBURGER BURRITOS

 

HEALTH FOOD 

SALTY

CHEESEBURGER BURRITOS

 

Ingredients1 

• 1/2 cup FRENCH’S® Mustard (any flavor)
• 1/2 cup FRENCH’S™ Tomato Ketchup
• 1/2 cup dill pickle relish [or chopped dill pickle]1 cup chopped tomato
• 1 cup shredded cheddar cheese
• 6 flour tortillas (10-inch)
• 1/2 lbs. ground beef

Preparation

BROWN ground beef :in large skillet; drain. Stir in Mustard,
Ketchup and relish and bring to a boil over medium-high heat.
Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.