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

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!

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.

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.

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.

French Chicken Casserole a la Normande

Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 40 minutes
Course: Main CourseCuisine: FrenchKeyword: chicken casserole Servings: 6 people Calories: 419kcal

Ingredients

1. 2 cloves garlic minced
2. 125g/4 oz bacon lardons or 6 strips of bacon, chopped
3. 2 tbsp brandy or whiskey
4. 2 tbsp flour
5. 85 ml/1/3 cup chicken stock
6. 400ml/1 1/2 cups hard dry apple cider such as Strongbow
7. 2 apples peeled, cored and cut into wedges
8. 125ml/1/2cup double cream/heavy cream
9. 1 tbsp olive oil
10. 2 lbs chicken thighs and legs
11. salt
12. 4 shallots diced or one medium onion
13. 1 rib celery diced
14. 4-5 thyme sprigs

French Chicken Casserole a la Normande

Instructions

1. Turn the oven on to 180C/350F. 
2. Pat dry chicken legs and thighs with a paper towel and salt all over. 
3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. 
4. Discard the chicken fat or reserve it for another use if desired. 
5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. 
7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil. 
10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. 
11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly. 
12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. 
13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice. 

Skip the take-out and make your very own Homemade Crispy Sesame Chicken with simple and easy ingredients you already have in your pantry!

Homemade Crispy Sesame Chicken

Course: Main CourseCuisine: ChineseKeyword: chicken, chinese food, dinner, easy recipesServings: 6

Ingredients
For the chicken

1. 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2. 2 eggs
3. salt and pepper
4. 1/2 cup flour
5. 1/2 cup cornstarch
6. oil for frying

For the sauce

1. 1 teaspoon minced fresh garlic
2. 1/4 cup honey
3. 1/2 cup soy sauce
4. 1/2 cup ketchup*
5. 3 tablespoons brown sugar**
6. 1/4 cup rice vinegar
7. 1 tablespoon sesame oil
8. 2 teaspoons cornstarch
9. 2 tablespoons sesame seeds
10. 2 tablespoons sliced green onions

Homemade Crispy Sesame Chicken

Instructions

1. Whisk the eggs and add them to a bowl with salt and pepper to taste.
2. Combine flour with 1/2 cup of cornstarch to a bowl.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. When oil is hot, add about 8 peice of chicken at a time and cook for 5 minutes or until crispy and golden brown. Repeat with all of the chicken.
6. Drain the chicken on a paper towel lined plate.
7. Meanwhile, while the chicken cooks, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the tablespoon of sesame of oil in a large pan over medium heat. Cook garlic for 30 seconds then add the sauce and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the chicken and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve immediately.

the most delicious Garbage Bread

the most delicious Garbage Bread

Looking for a delicious, indulgent party recipe? We got you! This garbage bread is stuffed with all of the best things: cheese, ground beef, and, of course, bacon.

Ingredients

1. 1/2 pound chopped bacon
2. 1 cup chopped onion
3. 1 pound lean ground beef
4. 1 tablespoon steak seasoning (I used McCormick)
5. 12 ounces Velveeta, cubed
6. 1 (13.8 ounce) thin crust pizza dough (I used PIllsbury)
7. 1 1/2 cups grated cheddar jack cheese

Sauce

1. 1/2 cup mayonnaise
2. 2 tablespoons ketchup
3. salt & pepper to taste

the most delicious Garbage Bread

Instructions

1. Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
2. In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside.
3. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
4. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

Sauce

1. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
2. Dip the sliced bread into the sauce, if desired.

Chicken Pot Pie Biscuits

INGREDIENTS

1. 6 tbsp butter
2. 1 onion, finely chopped
3. Salt and pepper
4. 5 tbsp plain flour
5. 1 sprig fresh thyme, leaves removed
6. 1 sprig rosemary, leaves removed
7. 3 cups chicken stock
8. 2 chicken breasts
9. 1 cup milk
10. 1 large potato, diced and blanched
11. 1 cup frozen peas, defrosted
12. 4 sheets puff pastry
13. 1 egg, beaten

Chicken Pot Pie Biscuits

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.
3. Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
4. Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.
5. Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
6. Serve immediately with sautéed greens and the remaining gravy heated up on the side.

32 Keto Breakfast Options

32 Keto Breakfast Options

1. Egg Fast Snickerdoodle Crepes

Egg Fast Snickerdoodle Crepes

2. Strawberry Vanilla Muffins

Strawberry Vanilla Muffins

3. Coconut Mocha Donuts

Coconut Mocha Donuts

4. Toasted Coconut & Caramel Donuts

Toasted Coconut & Caramel Donuts

5. Cinnamon Crunch Cereal

Cinnamon Crunch Cereal

6. Everything Bagels

Everything Bagels

7. Coffee Cake Muffins

Coffee Cake Muffins

8. Artichoke-Feta Breakfast Casserole

Artichoke-Feta Breakfast Casserole

9. Ham Muffins

Ham Muffins

10. Breakfast Casserole

Breakfast Casserole

11. Starbucks Inspired Egg Bites

Starbucks Inspired Egg Bites

12. White Cheddar Sausage Biscuits

White Cheddar Sausage Biscuits

13. Pumpkin Cheesecake Pancakes

14. Almond Flour Pancakes

15. Bagels

16. Morning Hot Pockets

17. Sausage Biscuits

18. Banana Nut Muffins

19. Pumpkin Pancakes

20. Breakfast Pockets

21. Cream Cheese Pancakes

22. French Toast Sticks

23. McGriddle

24. Crispy Cinnamon Waffles

25. Scrambled Eggs

26. Sausage and Guac Stacks

27. Pancakes

28. Breakfast Sandwich

29. Egg Wraps

30. Avocado Bacon and Eggs

31. Sausage and Egg Breakfast Sandwich

32. Scrambled Egg Muffins