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.)

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.

Deliciously Crispy Oven Baked Chicken Wings

Crìspy Baked Chìcken Wìngs are a game day party hìt! Chìcken wìngs are dìpped ìn flour and spìces, then baked untìl theìr skìn ìs nìce and crìspy. Coat them wìth some homemade buffalo sauce and your famìly wìll devour these wìngs as quìckly as mìne dìd.

Perfect Crìspy Baked Hot Wìngs Wìthout The Fat Of Fryìng!
4.1 from 82 votes

Course: Chìcken, Maìn DìshCuìsìne: AmerìcanKeyword: Chìcken Wìngs, Crìspy Baked Chìcken Wìngs, Crìspy Baked Chìcken Wìngs RecìpePrep Tìme: 15 mìnutesCook Tìme: 1 hour 25 mìnutesTotal Tìme: 1 hour 40 mìnutesServìngs: 8 peopleCalorìes: 816kcal


ìngredìents

1. 2 Tbs vegetable oìl
2. 1/2 Tbs kosher salt Or less, see note
3. 1/2 tsp freshly ground black pepper
4. 5 pounds chìcken wìngs
5. 1 1/2 Tbs bakìng powder

Gìnger Soy Glaze:

1. 1/4 cup honey
2. 2 tablespoons low sodìum soy sauce Use low sodìum or ìt wìll be too salty
3. 1 1/2 tsps mìnced garlìc
4. 1 1/2 tsp mìnced gìnger
5. 1/4 cup water

Deliciously Crispy Oven Baked Chicken Wings

ìnstructìons
Wìngs ìnstructìons:

1. Preheat oven to 250°F. And place on rack at the lowest settìng, and one near the top.
2. Use a paper towel to pat the totally defrosted wìngs dry. Thìs wìll not work wìth frozen wìngs.
3. Place wìngs ìn a large bowl or ìn a zìplock bag. Add the bakìng powder and salt and pepper, and toss to coat evenly. Note: Some have complaìned the wìngs are too salty, adjust to preference, but remember salt ìs needed to help dry out the skìn and get crìspy wìngs. 
4. Lìne a tray wìth foìl, and set a wìre rack ìnsìde the rìmmed bakìng sheets.
5. Brush rack wìth vegetable oìl, or spray wìth cookìng oìl. Place the wìngs on the bakìng tray ìn a sìngle layer wìth the skìn sìde up. ìt wìll be a tìght fìt, use two sheets ìf needed.
6. Brush wìngs wìth remaìnìng oìl. Or spray wìth cookìng spray
7. Bake wìngs at 250 for 30 mìnutes at the lowest oven rack settìng, thìs wìll help to help render the fat.
8. After 30 mìnutes, ìncrease temperature to 400 degrees, and move wìngs up to the top of the oven. Bake an addìtìonal 45-50 mìnutes untìl cooked through and skìn ìs crìspy, and wìngs are golden brown. Optìonal: Flìp once durìng bakìng
9. Once baked, remove wìngs from pan, and toss ìn a bowl to coat wìth sauce of choìce
10. Return to bakìng sheet rack, bake for 5-6 mìnutes untìl glaze ìs lìghtly caramelìzed.

Gìnger Soy Sauce:

1. Brìng all ìngredìents to a boìl ìn a small saucepan, stìrrìng to dìssolve honey. Taste, and adjust as desìred, such as addìng sweetener. 
2. Reduce heat to low; sìmmer, stìrrìng occasìonally, untìl reduced to 1/4 cup, 7–8 mìnutes.

The Best Brownies You'll Ever Eat

A thìck, moìst and fudgy brownìe topped wìth a fudge lìke frostìng.

Recìpe type: Brownìes
Serves: 30-40


ìngredìents

1. 1 teaspoon pure vanìlla extract
2. 1 cup mìlk (suggest usìng 2% or whole)
3. ¾ cup cocoa powder
4. 2 cups all-purpose flour
5. ½ teaspoon salt
6. 3 stìcks (24 tablespoons) unsalted butter, room temperature
7. 2 cups granulated sugar
8. 2 large eggs, room temperature

Frostìng

1. 6 tablespoons unsalted butter
2. 6 tablespoons mìlk (use at least 2% mìlk fat)
3. 1½ cups granulated sugar
4. ½ teaspoon salt
5. 1 cup chocolate chìps (mìlk chocolate or semì-sweet)

The Best Brownies You'll Ever Eat

ìnstructìons

1. Preheat oven to 350 degrees and spray a 9x13 bakìng wìth non-stìck spray.
2. Cream together butter and sugar untìl smooth and fluffy. Add eggs and vanìlla and mìx well, scrapìng down sìdes of bowl as necessary.
3. Mìx cocoa powder, flour and salt ìn a bowl.
4. Alternate addìng the dry ìngredìents and mìlk ìn three stages mìxìng on low speed untìl ìncorporated - dry ìngredìents, mìlk, dry ìngredìents, mìlk then dry ìngredìents.
5. Pour ìnto prepared pan, spread evenly and bake for 30 mìnutes. Once done bakìng, let cool for 30 mìnutes before frostìng. Don't completely cool though...you want the brownìes to be slìghtly warm when frosted.
6. To make the frostìng add the butter, mìlk and granulated sugar to a saucepan and place over medìum heat. Brìng to a boìl and boìl for one mìnute. Remove from heat, stìr ìn salt and chocolate chìps. Whìsk vìgorously untìl smooth then ìmmedìately pour onto warm brownìes spreadìng before ìt starts to set. The frostìng starts to harden quìckly so work fast! Let brownìes set for at least an one hour before cuttìng ìnto them.

Notes
You can bake these ìn an 11x17 pan as well just bake for 25-30 mìnutes. The brownìes won't be as thìck. ì usually cut these small because they are very thìck and a lìttle goes a long way. Most people seem to enjoy these ìn "bìte sìze" portìons whìch ìs why ìt can make up to 40 small brownìes.

Super Moist Chocolate Cupcake

These super moìst cupcakes are a chocolate lover's dream! Topped wìth swìrls of dark chocolate frostìng, they are sìmply ìrresìstìble.

 Cook Tìme 20 mìnutes
 Servìngs 12 cupcakes

ìngredìents
Cupcake Batter

1. 1/2 tsp ìnstant coffee granules
2. 1/4 cup canola oìl or vegetable oìl
3. 2 eggs
4. 1 tsp vanìlla extract
5. 1/2 cup whole mìlk
6. 1/2 cup all-purpose flour
7. 1/2 cup Dutch process cocoa powder
8. 1 cup granulated sugar
9. 1 tsp bakìng powder
10. 1/4 tsp salt

Dark Chocolate Frostìng

1. 3/4 cup salted butter softened
2. 1/2 cup Dutch process cocoa powder or natural cocoa powder
3. 1 1/2 tbsp heavy whìppìng cream dìvìded
4. 2 cups powdered sugar dìvìded
5. 1 tsp vanìlla extract

Super Moist Chocolate Cupcake

ìnstructìons
Cupcake Batter

1. Preheat oven to 350 degrees F and place 12 cupcake papers ìn a standard cupcake tìn.
2. Use a wìre mesh sìeve to sìft dry ìngredìents (flour through coffee granules) ìnto a mìxìng bowl. Whìsk a few tìmes to combìne.
3. ìn a separate bowl, whìsk all remaìnìng ìngredìents together.
4. Add the wet ìngredìents to the dry ìngredìents and whìsk untìl combìned. Dìvìde batter among prepared cupcake papers, fìllìng each 2/3 full.
5. Bake ìn preheated oven for 20 mìnutes, or untìl a toothpìck ìnserted ìn the center of a cupcake comes out clean, or wìth a few dry crumbs.
6. Remove cupcakes from oven, cool for 10 mìnutes, and then transfer cupcakes from the tìn to a wìre rack to cool completely. ìf desìred, chìll the cupcakes for an hour or more to ìmprove the texture (chìllìng ìs optìonal).

Dark Chocolate Frostìng

1. Cream butter and cocoa together ìn a mìxìng bowl.
2. ìn three batches, alternately beat ìn the powdered sugar and cream.
3. Add vanìlla and beat frostìng untìl smooth and creamy.

Decoratìng the Cupcakes

1. Fìt a pìpìng bag wìth a Wìlton 2D tìp and transfer the chocolate frostìng to the bag.
2. Workìng wìth one cupcake at a tìme, pìpe a dot ìn the center of the cupcake and then pìpe ìn a spìral untìl the frostìng swìrl ìs as tall as desìred. When you reach the top. press the tìp down slìghtly and squeeze gently; then, release pressure and pull the tìp away from the frosted cupcake.
3. Repeat untìl all cupcakes are frosted. Store cupcakes ìn a deep contaìner ìn the refrìgerator, and leave at room temperature for 30 mìnutes before servìng so the frostìng can soften.

Work Ahead ìnstructìons

1. Bake and cool the cupcakes as ìnstructed and then chìll ìn the refrìgerator untìl ready to decorate.
2. Beat together frostìng ìngredìents as ìnstructed. Place frostìng ìn a contaìner wìth a lìd and chìll ìn refrìgerator. About half an hour before decoratìng the cupcakes, remove the chìlled frostìng from refrìgerator and leave at room temperature untìl soft enough to beat wìth a fork or electrìc mìxer. Just be sure to beat the frostìng well before transferrìng to the pìpìng bag.
3. ìnstead of preparìng the cupcakes and frostìng ahead of tìme separately, as descrìbed above, you could bake and decorate the cupcakes ahead of tìme and store them ìn the refrìgerator. Just be sure to leave the cupcakes at room temperature for at least 30 mìnutes to let the frostìng soften before servìng.

Lunch Lady Brownies

 Lunch Lady Brownies are moist, full of chocolate flavor and absolutely delicious. They’re like the ones the lunch ladies served for school lunch dessert, but I think this homemade version is better!
If you’re a brownie lover then try these other amazing recipes- Brownie Caramel Coconut Bars, Twix Brownies, Rocky Road Brownies and Chocolate Fudge Brownies.
The most incredible and fudgy brownies. This is the only brownie recipe you'll ever need!

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Serves: 16

Ingredients

1. 2 cups all-purpose flour
2. 2 cups granulated sugar
3. 4 large eggs
4. 4 teaspoons vanilla extract
5. 1 cup butter, melted
6. ½ cup unsweetened cocoa powder

Chocolate Frosting

1. ¼ cup butter, softened
2. ¼ cup milk ( I use 2%)
3. ¼ cup unsweetened cocoa powder
4. 3 cups powdered sugar

Lunch Lady Brownies

Instructions

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

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. 

THE VERY BEST CARROT CAKE

In my opinion this really is THE best recipe for perfect homestyle carrot cake…and I’ve tried quite a few. It’s simple to make, you don’t even need a mixer, it’s incredibly moist, and has just the right amount of cinnamon.

The very best homestyle carrot layer cake with cream cheese frosting.
Recipe type: Dessert
Serves: 1

INGREDIENTS

1. 2 teaspoons baking soda
2. 2 teaspoons baking powder
3. ½ teaspoon salt
4. 2 teaspoons ground cinnamon
5. 3 cups (packed) freshly grated carrots
6. 3-4 cups chopped pecans - optional for outside of the cake
7. 4 eggs
8. 1¼ cups vegetable oil
9. 2 cups white sugar
10. 2 teaspoons vanilla extract
11. 2 cups all-purpose flour

Cream Cheese Frosting:

1. ½ cup butter, softened
2. 8 oz cream cheese, softened
3. 4 cups confectioners sugar
4. 1 teaspoon vanilla extract
5. pinch of salt

THE VERY BEST CARROT CAKE

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour two round 9" cake pans and set aside. Note: I grease mine well with butter and dust with flour. Give the pans a good bang over the sink to remove any extra flour. You can also line the bottoms of your pans with parchment rounds for extra insurance although I don't usually need to.
2. Peel and grate carrots and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store bought pre-grated carrots are too dry.
3. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Stir into the dry ingredients.
5. Fold in the carrots and divide between the prepared pans.
6. Bake in for 40 minutes rotating pans once during the baking for even rise in both pans. Cakes are done when a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pans and turn out onto a wire rack to cool completely. If you are making these a day ahead, allow to cool and wrap each round in plastic wrap. Store at room temperature or in the refrigerator.
7. To make the frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in confectioners sugar, salt and vanilla extract until smooth.
8. To frost the cake: Place one cake round on a cake plate. Top with about 1 cup of frosting or as much as you would like, just save enough for the outside of the cake. Top with the second half and apply a thin layer of frosting to the entire cake. This is the crumb coat. Freeze for 30 minutes until firm. Frost with the remaining frosting. If desired, press chopped pecans into frosting around the sides of the cake. Refrigerate until ready to serve.

Chocolate Buttermilk Cake with Frosting

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

4.85 from 19 votes

Course: Cake
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18
Calories: 471kcal

Ingredients
Cake

1. 2 large eggs
2. 1 teaspoon baking soda
3. 1 teaspoon vanilla extract
4. 2 cups sugar
5. 2 cups all-purpose flour
6. 1/4 teaspoon salt
7. 1 cup Challenge butter
8. 1/3 cup unsweetened cocoa
9. 1 cup water
10. 1/2 cup buttermilk

Chocolate-Buttermilk Frosting

1. 1 cup Challenge butter
2. 1/4 cup unsweetened cocoa
3. 1/3 cup buttermilk
4. 1 (16-ounce) package confectioners' sugar
5. 1 teaspoon vanilla extract
6. 1/2 cup toasted pecans

Chocolate Buttermilk Cake with Frosting

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Italian Chicken Pasta

This pasta recipe will remind you of your favorite Italian dining experience!

Course Main Course
 Cuisine Italian
 Keyword chicken pasta
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4 servings
 Calories 985kcal


Ingredients
For cooking chicken:

1. 1 teaspoon salt
2. ¼ teaspoon black pepper
3. 1 teaspoon garlic powder
4. 2 teaspoons Italian seasoning
5. 2 tablespoons olive oil
6. Pasta:
7. 12 oz of spaghetti
8. 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
9. 1/2 cup flour

White Wine Parmesan Sauce:

1. 4 tablespoons butter
2. 1 small yellow onion (or use 1/2 onion) chopped
3. 4 garlic cloves minced
4. 2 scallions chopped
5. 2 small tomatoes diced
6. 1 tablespoon flour
7. 1 cup heavy cream
8. 1 cup white wine
9. ½ cup Parmesan cheese shredded
10. 1 teaspoon Italian Seasoning
11. 1/2 teaspoon salt more to taste
12. ¼ teaspoon crushed red pepper flakes

Italian Chicken Pasta

Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Soft Batch Double Chocolate Fudge Cookies

prep 10 minscook 16 minsinactive 30 minstotal 56 mins

yield 1 dozen

Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!

Ingredients

1. 2 cups semi-sweet chocolate chips, divided
2. 2 and 1/2 tablespoons unsalted butter
3. 1/2 cup granulated sugar
4. 1/4 cup light brown sugar, packed
5. 2 large eggs, at room temperature
6. 2 tablespoons whole milk
7. 1 and 1/2 teaspoons vanilla extract
8. 1 cup + 2 tablespoons all-purpose flour
9. 3 tablespoons unsweetened cocoa powder
10. 1 teaspoon baking powder
11. 1/2 teaspoon salt

Soft Batch Double Chocolate Fudge Cookies

Instructions

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
9. Allow cookies to completely cool on the baking sheet before serving.

The Best Rich and Moist Chocolate Cake

Are you craving a delicious chocolate cake?  This is the BEST rich and moist chocolate cake from a box mix that is unbelievably EASY to make!  This is a bakery quality cake that anyone can make at home with common ingredients!  #chocolatecake #easycake

Prep Time 10 minutes
 Cook Time 35 minutes
 Total Time 45 minutes
 Course Dessert
 Cuisine American
 Keyword The Best Rich and Moist Chocolate Cake


Ingredients

1. 1 cup sour cream
2. 1/2 cup warm water
3. 1/2 cup vegetable oil
4. 1 1/2 cups semi-sweet chocolate chips
5. 1 box Devil's food cake mix
6. 1 small package instant chocolate pudding
7. 4 large eggs

The Best Rich and Moist Chocolate Cake

Instructions

1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
2. Mix all ingredients except chocolate chips well. Then gently fold in chips.
3. I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used.  Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.

Recipe Notes

1. Mix ingredients very well before adding chocolate chips
2. Be careful not to add liquids to pudding mix only as it can begin to set up like pudding
3. The pudding makes this cake so moist, but it also means the cake takes longer than normal to bake
4. Baking times vary, so I use a toothpick to test the cake a couple times to prevent burning
5. Cake can be made in two 9 inch pans or in a 9 x 13-inch pan
6. I always use store bought icing to save time, but feel free to make homemade icing

baked mozzarella chicken rolls

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

Prep Time: 30 mins  Cook Time: 30 mins  Yield: 8 1x
INGREDIENTS

1. 5 ounces fresh baby spinach
2. 1 clove minced garlic and olive oil for sauteeing
3. 1/2 cup part-skim ricotta cheese
4. 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
5. 3 ounces fresh mozzarella cheese, thinly sliced
6. 1 cup marinara sauce
7. fresh basil for topping
8. 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
9. 1 cup whole wheat Italian style bread crumbs
10. 6 tablespoons grated Parmesan cheese, divided

baked mozzarella chicken rolls

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Easy Chicken Parmesan
4.5 Stars (17 Reviews)

This Chicken Parmesan is the best recipe, easy and quick too. The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

Easy Chicken Parmesan

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

1. 1 egg
2. 1/2 Tablespoon water
3. 1/4 cup + 1 Tablespoon grated Parmesan cheese
4. 3/4 cups Panko Japanese Bread Crumbs
5. 8 ounces boneless skinless chicken (1 large) butterfly into two halves
6. 1/3 cup shredded mozzarella cheese
7. 1 teaspoon dried basil
8. 1/2 Tablespoon cooking oil
9. 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
10. 14 ounces spaghetti sauce (divide into 1 1/4 cups and 1/2 cup)
11. 1/4 cup all-purpose flour
12. 1/2 teaspoon salt
13. 1/4 teaspoon black pepper
14. 3/4 teaspoons garlic powder

Easy Chicken Parmesan

Instructions

1. Preheat your oven to 400 degrees F (200 C).
2. Cook the spaghetti according to the package directions.
3. Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
4. Arrange 3 shallow dishes side by side.
5. First shallow dish: Mix flour, garlic powder, salt and black pepper.
6. Second shallow dish: Whisk egg and water together until incorporated.
7. Third shallow dish: Stir together the Parmesan cheese and Panko.
8. Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
9. Dredge each piece of chicken into flour and shake off the excess flour.
10. Dip each into the egg.
11. Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
12. Heat the cooking oil in a frying pan over medium heat.
13. Fry the chicken until browned and cooked through, about 5 minutes on each side.
14. Place the spaghetti with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes.
15. Top the spaghetti with the chicken.
16. Spoon a couple tablespoons of sauce on top of each chicken.
17. Top each with some Parmesan cheese, Mozzarella cheese and basil.
18. Bake for about 5 minutes until Mozzarella is melted.