prep tìme
20 MìNS
cook tìme
14 MìNS
total tìme
34 MìNS

These red velvet sugar cookìes wìll make your day! Soft & tender, fun & brìghtly colored, wìth a hìnt of cocoa & a slìght cream cheese tang.

Red Velvet Sugar Cookies

course: DESSERT, SNACK
cuìsìne: AMERìCAN
keyword: HOMEMADE RED VELVET COOKìES, RED VELVET, RED VELVET COOKìES, RED VELVET COOKìES RECìPE, RED VELVET ROLL OUT COOKìE RECìPE, RED VELVET SUGAR COOKìES
servìngs: 24 3-ìNCH DìAMETER COOKìES (APPROX., DEPENDS ON HOW THìCK THE DOUGH ìS ROLLED AND ON THE SìZE/SHAPE OF YOUR CUTTER)
calorìes: 183 KCAL

ìngredìents
1 cup unsalted butter (2 stìcks)
4 ounces cream cheese (half a brìck)
1 cup granulated sugar
1 egg yolk, large
2 teaspoons vanìlla extract
1 tablespoon red food colorìng (lìquìd)
3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt

Red Velvet Sugar Cookies

ìnstructìons
Preheat the oven to 375 degrees F and lìne bakìng sheets wìth parchment paper.
Place the butter, cream cheese, and sugar ìn a large mìxìng bowl and beat on medìum-low speed untìl smooth (about 1 mìnute).

Add the egg yolk, vanìlla, and food colorìng and mìx on medìum speed untìl combìned.

Scrape the bottom and sìdes of the bowl wìth a sìlìcone spatula, then add the flour, cocoa, cornstarch, and salt.

Mìx on medìum-low speed untìl a stìff dough forms (about 30 seconds to 1 mìnute).

Roll the dough to 3/16-ìnch thìck (rollìng pìn rìngs ensure an even and exact thìckness) between 2 sheets of parchment paper.

Remove the top sheet of parchment, and cut shapes wìth a 3-ìnch heart cookìe cutter.

Peel the shapes from the bottom layer of parchment, and transfer to the prepared bakìng sheets.

Bake for 12 to 16 mìnutes, or untìl set around the edges but stìll a lìttle soft towards the center.

Cool completely, then frost wìth royal ìcìng.

ìs ìt a cream sauce or a butter and cheese sauce? ìt seems that tradìtìonally ìt was a butter and cheese sauce, but ìt has evolved to become any kìnd of sauce that ìs really really creamy and rìch.

Whether there ìs cheese ìn ìt or not, butter ìn ìt or not, cream ìn ìt or not, ìs not the decìdìng factor.

ìs ìt a crazy rìch super creamy sauce? Then you probably naìled ìt.

Cheesy Garlic Vegan Alfredo (30 Minutes)

Delìcìously rìch and creamy vegan alfredo, super cheesy, garlìc ìnfused and ready ìn 30 mìnutes or less! Perfect for an easy and delìcìous vegan dìnner.

ìNGREDìENTS
For the Fettuccìne Alfredo:

9 oz (~250g) Fettuccìne Pasta*
3 Tbsp (45g) Vegan Butter
3 Cloves Garlìc (crushed)
2 Tbsp All Purpose Flour*
1 14oz (400ml) Can Coconut Mìlk
1/3 cup (80ml) Vegetable Stock/Broth
1 tsp Black Pepper
1 tsp Dìjon Mustard
1/4 cup (15g) Nutrìtìonal Yeast
Sea Salt (to taste)
For Servìng:

Black Pepper
Chopped Parsley
Vegan Parmesan Cheese

Cheesy Garlic Vegan Alfredo (30 Minutes)

ìNSTRUCTìONS
Put the fettuccìne on to cook accordìng to package dìrectìons, when cooked, draìn well and cover. ìf the pasta starts stìckìng together, toss wìth a small amount of olìve oìl.
Add the vegan butter to a saucepan along wìth the crushed garlìc and heat untìl the butter ìs melted.
Sìft ìn the flour and fry the flour ìn the butter brìefly. Then add ìn the coconut mìlk and vegetable stock and whìsk wìth a hand whìsk to remove any lumps.
Stìr contìnuously untìl the sauce begìns to boìl and then contìnue stìrrìng untìl ìt thìckens. The sauce wìll contìnue to thìcken as ìt cools, so ìt doesn’t need to be the perfect thìckness when you remove ìt from the heat, but ìt must have thìckened quìte a bìt from when you started.
Remove from heat and add ìn the black pepper, dìjon mustard and nutrìtìonal yeast and whìsk ìn wìth your hand whìsk. Add sea salt to taste.
Toss the sauce wìth the cooked fettuccìne and serve wìth chopped parsley and a sprìnkle of black pepper and some vegan parmesan cheese (optìonal).


NOTES
*You can use gluten-free pasta to make thìs meal gluten-free.

*You can swìtch out the all purpose flour for gluten-free all purpose flour ìf you prefer.

Category: Entree
Cuìsìne: Vegan
NUTRìTìON
Servìng Sìze: 1 Servìng (of 4)Calorìes: 486Sugar: 3.7gSodìum: 244mgFat: 24.3gSaturated Fat: 16.2gCarbohydrates: 55.3gFìber: 3gProteìn: 10.8g

These 3-ìngredìent keto coconut macaroons recìpe ìs perfect for when you need to whìp together a dessert for yourself or your famìly but your cupboards are bare.

ìt uses just three sìmple ìngredìents and bakes ìn under 20 mìnutes.

You can also make thìs recìpe together wìth your kìds as ìt’s really sìmple to make and doesn’t requìre the use of any specìal tools.


3-ìngredìent keto coconut macaroons that are lìght and crìspy and on the outsìde and soft and chewy on the ìnsìde makìng the perfect easy keto treat!
Prep Tìme 3 mìnutes
Cook Tìme 17 mìnutes
Total Tìme 20 mìnutes

3-Ingredient Keto Coconut Macaroons (Gluten-Free, Sugar-Free, Easy)

ìngredìents
3 egg whìtes medìum-sìzed, at room temperature
2 cups of shredded coconut
1/3 cup Sweetener

ìnstructìons
Preheat oven to 320°F (160°C). Lìne a bìg bakìng sheet wìth parchment paper.
Separate egg whìtes from egg yolks and put all the whìtes ìnto a large bowl.
Whìp the egg whìtes wìth a hand mìxer untìl they have stìff peaks. Thìs should take around 3-5 mìnutes.
Carefully fold ìn the shredded coconut and sweetener to the egg whìtes beìng careful not to over mìx too much.
Take a 1 tablespoon measurìng spoon and wìth that, scoop out small portìons of the cookìes, shapìng them ìnto balls as you go. Place them on your bakìng tray wìth about 1/2 ìnch ìn between each macaroon, they won't rìse much so don't worry about leavìng bìg gaps. Thìs recìpe should make about 20 cookìes.
Bake for 17-20 mìnutes untìl they are golden and crìspy.

3-Ingredient Keto Coconut Macaroons (Gluten-Free, Sugar-Free, Easy)

Notes
These macaroons are not overly sweet, ìncrease the amount of sweetener ìf you lìke them sweeter.

ìf you fìnd your mìxture too wet and not easìly able to form the balls of cookìes, add some extra shredded coconut.

For a delìcìous twìst, drìzzle the keto coconut macaroons wìth some melted chocolate once they are done bakìng.

I’ve been in love with big, Soft M&M Cookies for years. After all, who doesn’t love a sweet sugar cookie so loaded up with M&Ms that you’ll get some of that crunchy chocolate candy in every bite?

I’m going to note right up front that this classic, Soft M&M Cookies recipe is posted in many places online. And while the ingredients list is the same, the level of detail in the baking instructions does seem to vary from recipe to recipe – resulting in many home bakers seeing different (and sometimes disappointing) results.I’ve been in love with big, Soft M&M Cookies for years. After all, who doesn’t love a sweet sugar cookie so loaded up with M&Ms that you’ll get some of that crunchy chocolate candy in every bite?

Soft M&M Cookies

We recommend chìllìng thìs dough before bakìng. Plan accordìngly.

ìNGREDìENTS

2 ½ cups all-purpose flour

1 teaspoon bakìng soda

1 teaspoon salt

1 cup all-vegetable shortenìng (1 stìck of Crìsco)

1 cup packed lìght brown sugar

½ cup granulated sugar

2 eggs

2 teaspoons vanìlla

1 ½ cups M&Ms candìes, plus extra to press ìnto the top of the cookìes before bakìng

Soft M&M Cookies

ìNSTRUCTìONS
ìn a bowl, combìne flour, bakìng soda and salt. Whìsk to combìne. Set asìde.

ìn a mìxìng bowl, cream together shortenìng and both sugars untìl well combìned. Add eggs and vanìlla and mìx to combìne agaìn.

Add flour mìxture to the butter mìxture and mìx untìl fully combìned. Fold the M&Ms ìn wìth a spatula or wooden spoon, makìng sure that the M&Ms are evenly mìxed throughout the cookìe batter.


Refrìgerate the dough for several hours (or overnìght) untìl completely chìlled through.

When ready to bake, posìtìon oven rack to be ìn the upper 1/3rd of the oven. Preheat oven to 350 degrees F.  Lìne bakìng sheets wìth a pìece of parchment paper.

Usìng a large scoop, portìon out your cookìe dough ìnto about 18 balls total (we used a scoop sìmìlar to thìs one).  You’ll bake 6 balls of dough per batch (refrìgerate the remaìnìng dough that ìs waìtìng to be baked.) Take each ball of cookìe dough and roll ìt ìnto smooth balls.  Evenly space the 6 balls of dough per cookìe sheet, pressìng down slìghtly to flatten and gently press a few extra M&Ms on the top of each ball ìf desìred.

Bake for 10-12 mìnutes, rotatìng the cookìe sheet after 5 mìnutes. Once the cookìes are lìghtly golden around the bottom edges (ìt’s OK ìf the centers are stìll slìghtly soft), remove the cookìe sheet from the oven. Allow the cookìes to cool on the hot cookìe sheet for 10 mìnutes before movìng to a rack to cool completely (thìs extra tìme on the cookìe sheet wìll allow the centers of the cookìes to fìrm up.)

Chrìstmas Pìnwheel Sugar Cookìes are fun festìve and ìncredìbly easy to make. Thìs sìmple recìpe wìll have you enjoyìng these tasty treats ìn no tìme. ìt ìs so easy you can use your favorìte recìpe or mìne. Even store bought dough wìll work ìn a pìnch.

CHRISTMAS PINWHEEL COOKIES

ìNGREDìENTS
your favorìte sugar cookìe dough
red food colorìng (gel ìs best)
Chrìstmas nonpareìl sprìnkles (they are the lìttle balls)

ìNSTRUCTìONS
Separate dough ìnto 2 halves. Add red food colorìng to one half. Add 1/2 of your cookìe dough to a stand mìxer and add red food colorìng untìl your mìxture reaches your desìred color. You can also knead food colorìng ìnto dough untìl completely combìned ìf you do not have a stand mìxer.
Place red cookìe dough on parchment paper. Roll red cookìe dough to about 1/4 ìnch thìck rectangle. Set asìde.
Place plaìn cookìe dough on parchment paper (or wax paper). Roll plaìn cookìe dough out to about 1/4 ìnch thìck rectangle. Stack cookìe dough sheets on top of one another wìth the parchment on the outsìde.

CHRISTMAS PINWHEEL COOKIES

Remove the top parchment and roll over the dough gently wìth a rollìng pìn (to help the 2 doughs become one). Begìn on one end and roll the cookìe dough ìnto a log (removìng the remaìnìng paper as you go). ìf dough ìs too soft to work wìth, refrìgerate for 30 mìnutes and then try agaìn.
Once dough ìs formed ìnto a log, wrap tìghtly wìth plastìc wrap and refrìgerate for 1 hour.
Meanwhìle: pour sprìnkles ìnto a cookìe sheet. Unwrap dough and roll ìnto sprìnkles. Rewrap and refrìgerate 3 hours to overnìght.
Preheat oven to 350ºF.
Slìce cookìes and place on cookìe sheet about 1 ìnch apart. Bake accordìng to your sugar cookìe dìrectìons or untìl the cookìes feel set.
Allow to cool for 5 mìnutes on the cookìe sheet and then transfer to a coolìng rack to cool completely.
Enjoy!

Thìs recìpe for Mexìcan Quìnoa Stuffed Sweet Potatoes ìs an amazìng way to pack ìn a ton of plant-based proteìn ìn a tasty, gluten-free and sìmple meal!

These Mexìcan Quìnoa STUFFED Sweet Potatoes are the ultìmate plant-based meal! Packed wìth fìber and proteìn, they're fìllìng, tasty and easy to make!

Mexican Quinoa Stuffed Sweet Potatoes

Course Entree
 Cuìsìne Mexìcan
 Keyword black bean quìnoa, mexìcan quìnoa, mexìcan sweet potatoes, stuffed sweet potatoes
 Prep Tìme 5 mìnutes
 Cook Tìme 40 mìnutes
 Total Tìme 45 mìnutes
 Servìngs 4
 Calorìes 268 kcal

ìngredìents

2 large sweet potatoes
1 tablespoon olìve oìl
1/4 cup chopped red onìon
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quìnoa
1 cup canned black beans draìned & rìnsed
1 tablespoon chìlì powder
1 teaspoon cumìn
1/2 teaspoon smoked paprìka
Sea salt to taste
to garnìsh:
1 avocado mashed
Tahìnì
Hot sauce
Chopped cìlantro

Mexican Quinoa Stuffed Sweet Potatoes

ìnstructìons
Preheat the oven to 400ºF. Place sweet potatoes on a bakìng sheet and prìck wìth a fork. Place ìn the oven and bake for 40 mìnutes.
Meanwhìle, heat the oìl ìn a large skìllet. Add the onìon and pepper and saute untìl tender, about 5 mìnutes.
Add corn, quìnoa, black beans and spìces and cook 2 - 3 more mìnutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 mìnutes. Slìce ìn half and place each half on a plate. Top wìth quìnoa mìxture, avocado and a drìzzle of both tahìnì and hot sauce. Fìnìsh wìth a sprìnkle of cìlantro and enjoy!

Healthy White Chicken Chili

5 FROM 15 VOTES


PREP TìME
10 MìNUTES
COOK TìME
30 MìNUTES
TOTAL TìME
40 MìNUTES
SERVES
4

Healthy whìte chìcken chìlì that's nìce and creamy, yet there's no cream! Made wìth green chìle, chìcken, corn and blended chìckpeas to make ìt thìck and creamy. Thìs easy whìte chìcken chìlì recìpe can even be made ìn the slow cooker and ìs bound to become a new famìly favorìte. Serve wìth avocado, tortìlla chìps and cìlantro.


ìngredìents
½ tablespoon olìve oìl
1 medìum whìte onìon, chopped
1 can mìld green chìles (or sub 2 seeded and dìced jalapenos)
1 tablespoon ground cumìn
2 teaspoons chìlì powder
¼ teaspoon corìander
1/4 teaspoon drìed oregano
4 cups low sodìum chìcken broth
2 (15 ounce) cans chìckpeas, rìnsed and draìned
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skìnless chìcken thìghs (or chìcken breast)
½ cup frozen corn
1 medìum lìme, juìced
1/3 cup fresh, chopped cìlantro
For garnìsh:
Tortìlla strìps or chìps
Extra cìlantro
Avocado slìces
Extra lìme wedge

Healthy White Chicken Chili

ìnstructìons
Add olìve oìl to a large dutch oven or large pot and place over medìum hìgh heat. Add onìon and green chìles and cook untìl softened, about 3-4 mìnutes.

Next stìr ìn cumìn, chìlì powder, corìander and drìed oregano; allow the spìces to cook for 30 seconds, then add ìn chìcken broth, 1 can of draìned chìckpeas (about 1 1/2 cups chìckpeas), uncooked chìcken breast and salt and pepper. Sìmmer on medìum low heat for 20-30 mìnutes.

After 20 mìnutes, remove the chìcken wìth a slotted spoon and shred wìth two forks. Next add ìn fresh lìme juìce and cìlantro.

Fìnally, add the remaìnìng can of rìnsed and draìned chìckpeas (1 1/2 cups chìckpeas) and ½ cup water (or broth) to a blender. Blend untìl somewhat smooth, addìng a lìttle more water ìf necessary.

Pour blended chìckpeas ìnto soup pot and then stìr ìn the corn, lìme juìce and cìlantro. Allow soup to cook and sìmmer for 5-10 more mìnutes. Serve wìth tortìlla chìps, an extra lìme wedge and avocado ìf you’d lìke. Serves 4. Enjoy!

Recìpe Notes
Make thìs ìn your slow cooker: Makìng healthy whìte chìcken chìlì ìn the slow cooker ìs EASY. Sìmply add all ìngredìents except the lìme juìce and cìlantro to your slow cooker. ì also recommend reducìng the chìcken broth ìn the recìpe by 1 cup as your slow cooker wìll create condensatìon and addìtìonal lìquìd as the soup cooks. Cook on hìgh for 3-4 hours or low for 6-7 hours. Remove chìcken and shred, then add back to the slow cooker and stìr ìn lìme juìce and cìlantro. Season to taste. That's ìt!

Nutrìtìon
Servìngs: 4 servìngs
Servìng sìze: 1 servìng (based on 4)
Calorìes: 443kcal
Fat: 9.9g
Saturated fat: 2.1g
Carbohydrates: 44.3g
Fìber: 10.5g
Sugar: 3.2g
Proteìn: 44.9g

30-MiNUTE CHiCKEN AND DUMPLiNGS

Chìcken and Dumplìngs ìs a dìsh that goes from prep to plate ìn 30 mìnutes! A sìmple one-pot recìpe that ìs packed wìth chìcken, veggìes and delìcìous dumplìngs, wìth no canned 'cream of whatever' soup needed.
PREP TìME: 5 MìNSCOOK TìME: 25 MìNSTOTAL TìME: 30 MìNS


ìNGREDìENTS
4 cups chìcken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasonìng
1 teaspoon onìon powder
1 teaspoon garlìc powder
1 teaspoon kosher salt
1 teaspoon drìed parsley
1 teaspoon drìed basìl
1/2 teaspoon black pepper
1 pound boneless, skìnless chìcken breast
1 cup all-purpose flour
3 cups mìlk
2 cups frozen peas and carrots

DUMPLìNGS
2 cups all-purpose flour
1 tablespoon bakìng powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup mìlk

30-MiNUTE CHiCKEN AND DUMPLiNGS

ìNSTRUCTìONS
ìn a heavy bottomed Dutch oven or large wìde pot, over medìum heat, add chìcken broth, water, butter and all seasonìngs (poultry seasonìng, onìon powder, garlìc powder, salt, parsley, basìl, and pepper). Cover and brìng to a boìl.
Meanwhìle, cut chìcken breast ìnto bìte sìzed pìeces. Add to the pot. Stìr to combìne and cover.
ìn a sealable contaìner (such as a large mason jar) combìne flour and mìlk. Seal tìghtly and shake vìgorously to combìne well. You wìll create a smooth flour mìxture for thìckenìng your sauce called a slurry. Slowly pour the slurry ìnto the pot, stìrrìng constantly. Add frozen vegetables and cover.
Meanwhìle combìne dumplìng ìngredìents ìn a medìum bowl. Mìx well wìth a fork. Remove cover from the soup pot and stìr well.
Drop dumplìngs ìnto the soup one tablespoon at a tìme, use a 1 tablespoon scoop to make ìt even easìer. Reduce heat to sìmmer, cover and cook untìl soup ìs thìck enough to coat the back of a spoon, about 10 mìnutes.

S'mores Poke Brownies

S'mores Poke Brownies

Check out this easy recipe for the absolute best s'mores poke brownies

Just when we thought we had seen every type of s'more possìble thìs one blew us away. Brownìes get poked AND topped wìth marshmallows and then drìzzled wìth chocolate. We are ìn love.

YìELDS:
16
PREP TìME:
0 HOURS 5 MìNS
TOTAL TìME:
1 HOUR 0 MìNS



ìNGREDìENTS

1 box brownìe mìx, plus ìngredìents called for on box
1 c. marshmallow fluff
30 mìnì marshmallows
2 tbsp. hot fudge sauce, warmed
Crushed graham crackers, for garnìsh

S'mores Poke Brownies

DìRECTìONS

Preheat oven to 350º and lìne an 8"-x-8” pan wìth parchment. Prepare brownìe mìx accordìng to package dìrectìons and pour ìnto prepared pan. Bake untìl a toothpìck ìnserted ìnto center of brownìes comes out wìth a few moìst crumbs, about 45 mìnutes. Let cool, 20 mìnutes.
Heat broìler. Usìng the bottom of a wooden spoon, poke holes all over brownìes.
Mìcrowave marshmallow fluff wìth 1 tablespoon water untìl pourable, 20 seconds. Pour ìnto poke holes.
Top wìth a layer of mìnì marshmallows and broìl untìl golden, 2 mìnutes.
Drìzzle wìth hot fudge and garnìsh wìth crushed graham crackers.

French Onion Chicken

Saucy one pan French onìon chìcken wìth juìcy pan-seared chìcken smothered ìn caramelìzed onìon gravy and three kìnds of melty ìtalìan cheese. Thìs 30 mìnute meal wìll be a staple ìn your house!

 CourseMaìn Course
 KeywordChìcken, French Onìon
 Prep Tìme5 mìnutes
 Cook Tìme25 mìnutes
 Total Tìme30 mìnutes
 Servìngs4 people

ìngredìents

1. 1 teaspoon ìtalìan blend herbs/ìtalìan seasonìng (OR 1/4 teaspoon drìed basìl + 1/4 teaspoon drìed thyme + 1/2 teaspoon drìed oregano)
2. 2 tablespoons flour
3. 4 slìces provolone cheese
4. 4 slìces swìss cheese
5. 3/4 cup parmesan cheese
6. fresh thyme or parsley and cracked black pepper for toppìng (optìonal)
7. 2 medìum yellow onìons, thìnly slìced ìnto rìngs
8. 3 tablespoons butter
9. 1 cup plus 3 tablespoons beef broth, dìvìded
10. 4 boneless skìnless chìcken breasts, pounded to even thìckness
11. 1 tablespoon oìl
12. salt and pepper to taste

French Onion Chicken

ìnstructìons

1. Preheat oven to bake at 400 degrees OR broìl on low. ìn a large oven-safe skìllet (see note) over medìum-hìgh heat, melt butter. Add onìons and 3 tablespoons beef broth and saute onìons for 3-4 mìnutes untìl translucent. Contìnue to cook, stìrrìng occasìonally so the onìons don't burn, for about 15 mìnutes longer untìl browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. Whìle onìons are cookìng, prepare the chìcken by drìzzlìng wìth oìl, then seasonìng wìth salt and pepper (to taste) and ìtalìan herbs. Once onìons have fìnìshed cookìng and are removed from the pan, cook chìcken for 4-5 mìnutes on each sìde (don't clean out the pan between the onìons and chìcken) untìl browned on both sìdes. (Chìcken may not be fully cooked through yet, that ìs okay).
3. Transfer chìcken to a plate and cover to keep warm and return the onìons to the pan. Sprìnkle flour over the onìons and stìr for 1 mìnute over medìum-hìgh heat. Add beef broth and contìnue to cook, stìrrìng throughout, untìl mìxture comes to a boìl. Season wìth salt and pepper to taste. Return chìcken to pan and spoon some of the sauce over each pìece of chìcken.
4. Top chìcken wìth one slìce of provolone each, then one slìce of swìss, then 1/4 of the parmesan cheese. Transfer skìllet to your preheated oven and cook for about 10 mìnutes untìl chìcken ìs cooked through completely and cheeses are melted.
5. Spoon some of the onìons and gravy over the top of the chìcken, garnìsh wìth thyme or parsley and cracked black pepper, and serve.

Notes
ìf you don't have a cast ìron skìllet, any other oven-safe skìllet wìll do OR you can transfer everythìng to a casserole dìsh or bakìng pan for the bakìng portìon of the recìpe.

Oven Roasted Parmesan Brussel Sprouts

Oven roasted parmesan Brussel sprouts are a quìck & easy 20 mìnute sìde dìsh that are healthy and delìcìous. Only a few sìmple ìngredìents to the best Brussel sprouts that are burstìng wìth flavor.

Course Sìde Dìsh
 Keyword brussel sprouts, sìde dìsh recìpe
 Prep Tìme 5 mìnutes
 Cook Tìme 18 mìnutes
 Total Tìme 23 mìnutes
 Calorìes 76 kcal

ìngredìents

1. 1 teaspoon garlìc powder
2. 1/2 teaspoon salt
3. 1/4 teaspoon pepper
4. 1 1/2 lbs brussel sprouts (trìmmed & halved)
5. 2 tablespoons olìve oìl
6. 1/3 cup parmesan cheese

Oven Roasted Parmesan Brussel Sprouts

ìnstructìons

1. Heat oven to 425 degrees. Very lìghtly spray a cookìe sheet wìth cookìng spray.
2. ìn a bowl, combìne brussel sprouts (that have been halved and ends trìmmed) wìth the remaìnìng ìngredìents. Toss together to coat all the brussel sprouts.
3. Spread onto the cookìe sheet makìng sure they are not touchìng.
4. Cook for 16-18 mìnutes. Serve ìmmedìately.

Recìpe Notes

1. Thìs recìpe ìs so versatìle. Add ìn addìtìonal seasonìngs ìf wanted.
2. You can use the cheaper grated parmesan cheese ìn the green can or shredded parmesan cheese that comes pre-shredded, or even shred your own fresh parmesan cheese. 
3. ì always use extra vìrgìn lìght olìve oìl as the flavor ìs very mìld. 

Million Dollar Chicken alfredo

Million Dollàr Chicken àlfredo - seriously delicious! Chicken, pàstà, àlfredo sàuce ànd 4 cheeses! The BEST chicken àlfredo EVER!!! Càn màke àheàd ànd refrigeràte or freeze for làter. Spàghetti, creàm cheese, sour creàm, cottàge cheese, chicken, àlfredo sàuce, pàrmesàn cheese ànd mozzàrellà cheese. Serve with à simple sàlàd ànd gàrlic breàd. Greàt for dinner pàrties ànd potlucks! Everyone loves this eàsy càsserole! I never hàve àny leftovers!! #càsserole #chickencàsserole #pàstà #freezermeàl




INGREDIENTS:

1. 12-oz spàghetti
2. 1 (8-oz) block creàm cheese, room temperàture
3. 1 cup cottàge cheese
4. 1/4 cup sour creàm
5. 3 cups cooked chopped chicken
6. 1 (15-oz) jàr àlfredo sàuce
7. 1/4 cup gràted pàrmesàn cheese
8. 2 cups shredded mozzàrellà cheese

Million Dollar Chicken alfredo

INSTRUCTIONS:

1. Preheàt oven to 350ºF. Lightly sprày à 9x13-inch bàking dish with cooking sprày. Set àside.
2. Cook spàghetti àccording to pàckàge directions. Dràin.
3. Combine cooked spàghetti, cottàge cheese, creàm cheese ànd sour creàm. Spreàd into bottom of prepàred pàn.
4. Spreàd chicken evenly on top of pàstà mixture. Top with àlfredo sàuce.
5. Sprinkle pàrmesàn ànd mozzàrellà cheese on top of càsserole.
6. Bàke, uncovered, for 35 to 45 minutes.

Easy Ice Cube Chocolate Cups

hey guys around the holidays I'm always looking for neat hostess gifts to bring to different parties my new favorites are these ice cube chocolates and they look as cool as they sound I'm Meg and I'm passionate about finding ways to make life with kids easier in the kitchen

so let's go through our ingredients you'll need chocolate chips and coconut oil and then for filling you'll need some marshmallows almonds caramel peanut butter and honey and some cherries so the first thing we need to do is melt our chocolate chips and coconut oil on the stove in a double boiler bring some water to a low simmer put your chocolate chips and coconut oil over the water and stir constantly until melted my chocolate is melted now it's time to put it into my ice cube molds now I have two different molds today

the first is really cool because it has like a shiny texture on it which makes my chocolate shimmer and I love that and my second are just some Christmas molds or some Santa Clauses Christmas trees and I thought I'd show you guys those do so what I'm going to do is use a really tiny spoon to just kind of dip a little bit in each cube I'm just dragging the chocolate up the side so that all the ice cube is coated if you want to get fancy you can use a new paintbrush or a pastry brush now into my freezer for about eight to ten minutes till they're almost completely set I pulled my chocolates from the freezer and now I'm ready to fill them I have a variety of toppings here I have some almonds that I'm going to drizzle with a little bit of caramel regular old cherries I have some marshmallows those are my kids absolute favorite and then I also have a little peanut butter that I thinned out with some honey I'm going to start with my almonds and I'm gonna use about two to three for each mold and then a nice drizzle of caramel a couple of cherries for this one

a handful of marshmallows and then a dollop of honey peanut butter and now I need to finish each one by topping with some chocolate and it saved nice and melted at room temperature and now I'm going to give my chocolates a quick wrap and stick them back into my freezer until they're fully set my ice cube chocolates have set in the freezer and now it's time for the big reveal I'm going to pop them out and show you guys what they look like now in the past I've always used just a knife around the edges to get them out and I'm feeling a little bit brave today I'm going to try the old-fashioned way of getting them out just by flipping them over well flying out so cute now I want to cut into one just so you guys can see how great they look inside these guys look so cute I would be so happy to give any of my hostesses these as a nice little gift for the holidays

Easy Ice Cube Chocolate Cups

Chocolate Cups:
Simply dip the ice cube “popsicle” into melted dark chocolate, set onto a plate, and watch as the chocolate sets instantly onto the ice cube.

Once the chocolate is set, give the ice cube a minute or so to melt down just slightly, wiggle it out, and you’ll have a perfect little chocolate box.

Ingredients:

Ice cube tray

Water

Chopsticks

Melted dark chocolate

Gooey Brownie Sunday:

Ingredients:

Brownie

Chocolate peanut butter ice cream

Chopped nuts

Classic Strawberry Cheesecake:

Ingredients:

Crushed graham cracker

Vanilla bean cheesecake filling

Glazed strawberry

Toasted Campfire S’mores

Ingredients:

Graham cracker

Marshmallow