CHOCOLATE MACAROON CHEESECAKE

ingredients

For the crust

2 ounces semisweet chocolate

2 tbsp butter

¼ cup sugar

1½ cups shredded coconut

For the filling

3 (8-ounce) packages cream cheese, softened

½ cup sugar

3 eggs

2 tbsp flour

1¼ cups cream of Coconut

¼ cup semi-sweet chocolate chips, melted

instructions

Preheat the oven to 325 degrees and lightly coat a 9 inch spring pan with cooking spray.

Melt the chocolate and butter in a sauce pan. Stir in the coconut and salt.

Press the mixture into the spring form pan.

Bake at 325 degrees for 12 minutes and remove from the oven. Reduce the heat to 300 degrees.

Meanwhile beat the cream cheese and sugar until light and fluffy.

Add the eggs, flour and cream of coconut. Mix until thoroughly combined.

Pour the cheesecake mixture over the crust.

Melt the chocolate chips and drizzle over the cheesecake. Run a knife through the chocolate to swirl.

Bake the cheesecake for 1 hour. Turn the heat off and leave the door shut for another hour.

Cool completely. Overnight is best.

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ORANGE FREEZE

ingredients

1 cup orange juice

¼ cup unsweetened almond milk

1 frozen ripe banana

¼ tsp vanilla extract

4 ice cubes or ¼ cup crushed ice

instructions

Place all ingredients in a blender or bullet.

Blend until smooth.

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PEA SOUP WITH CHEESE DUMPLINGS

ingredients

1 cup dried yellow split peas

2 carrots peeled and diced

1 leek, sliced

1 onion, chopped

1 russet potato peeled and diced

2 tbsp. olive oil

6 oz ham steak diced

5 cups chicken broth

2 cups water

½ tsp dried thyme

salt and pepper to taste

For the dumplings

½ cup flour

½ tsp baking powder

Pinch of salt

2 tbsp. cold butter

¼ cup grated sharp cheddar cheese

¼ cup milk

instructions

Place the peas in a bowl. Cover with cold water and let soak for at least 4 hours. Ensuring they are always completely covered with water. Slice the leeks and place in a large bowl of water to rid them of any sand or dirt. Scoop the leeks out with your hand or slotted spoon. In a large pot over medium heat, heat the oil and add the carrots, leek, onion and potato until soft. About 5 minutes. Add the ham, peas, broth, water and thyme. Bring to a boil. Cover and simmer for 1 hour and 45 minutes. Stirring occasionally. Season with salt and pepper. For the dumplings In a bowl combine the flour, baking soda and salt. Cut in the butter, add the cheese and milk. Divide the dough in 6 pieces and drop into the boiling soup. Cover and cook for 10-12 minutes.

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PEACHY BBQ CHICKEN

ingredients

½ bottle BBQ sauce

¼ cup peach jam

1 garlic clove, finely minced or grated

12 pieces of boneless skinless chicken thighs

instructions

Preheat the BBQ and set to medium high heat

In a bowl combine the BBQ sauce, jam and garlic. Stir to combine.

Place the chicken in an aluminum foil dish.

Pour the sauce evenly over the chicken.

Close the lid and cook the chicken uncovered for 30-40 minutes until the internal temperature has reached 180 degrees.

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EASIEST EVER MAYONNAISE BISCUITS

ingredients

2 cups flour

2 tsp baking powder

½ tsp salt

½ cup mayonnaise

1 cup milk

instructions

Preheat the oven to 400 degrees.

Combine the dry ingredients in a medium size bowl.

Add the mayo and milk and stir until a soft dough forms.

Dust the counter with flour and turn out the dough. Add additional flour if it's feeling too sticky.

Roll or pat out and cut with a juice glass or biscuit cutter.

Place the biscuits on a baking sheet and bake for 12 minutes.

Makes 12 biscuits

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ONE POT LEMON LENTIL CHICKEN AND RICE

ingredients

1 tbsp. Olive oil

2 chicken breasts, cut into bite sized pieces

1 small onion, diced

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried thyme

1 cup green lentils, rinsed

1 cup rice

4 cups chicken broth

juice and rind of 1 lemon

½ tsp salt

½ cup frozen peas

chopped parsley (optional)

instructions

In a large pot heat the oil over medium heat.

Cook the onions until soft. Add the garlic and herbs and cook another minute.

Add the chicken turning to brown both sides.

Add the lentils, rice, stock, lemon juice and rind.

Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed.

Season with salt, stir in the frozen peas and garnish with parsley.

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Fabulous Chicken Marsala

ingredients

For the pan-fried chicken:

1-1/2 lb. chicken breasts

salt & pepper

1/2 c. flour

vegetable oil

Season chicken breasts with salt and pepper, coat with flour, and pan-fry in a couple tablespoons of vegetable oil over medium heat. (If chicken breasts are thick, slice in half or pound out before frying.) Allow cooked chicken to drain on paper towels. Reserve drippings for sauce.

For the marsala sauce:

3-4 strips of bacon, chopped

8 oz. white button mushrooms, sliced

1 clove garlic, minced

1 T. tomato paste

1-1/4 c. Marsala wine

1/2 c. chicken stock

4 t. lemon juice***

4 T. butter

salt & pepper

instructions

To drippings leftover from chicken breasts, add your chopped bacon. Fry until crispy and remove--drain on paper towels. Toss in sliced mushrooms. Saute until soft and golden over medium heat. Drain off any excess oil, especially if there is a lot (I prefer blotting with paper towels). Add in garlic, continue sauteing until golden. Add tomato paste to sauteed mushrooms, and stir to dissolve paste and coat all of the mushrooms. Allow the tomato paste to brown a little bit (~1-2 minutes), then deglaze the pan with marsala wine. Over medium-high heat, allow the sauce to come to a simmer and begin reducing. Add in chicken broth. Continue simmering and reducing. After a couple of minutes, once sauce has reduced and is no longer a thin liquid, cut heat to low and stir in lemon juice and butter. Add crisped bacon. Season with salt and pepper, to taste. Return chicken breasts to pan. Turn to coat with sauce. Best served with egg noodles.

***The original recipe called for lemon juice. Although I did add it, it seemed pointless. I think the tomato paste provided enough acidity, and the lemon flavor was also masked by the wine, for the most part. If you don't have lemon juice on hand, then I would consider skipping it altogether.

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Creamy Mushroom Chicken A La Gloria

ingredients

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)

1/3 c. all purpose flour

3 T vegetable oil

Season chicken breasts with salt & pepper. Coat in flour, and brown both sides in vegetable oil. Transfer to a 9x13" casserole dish.

2 T butter

8 oz. sliced baby bella or button mushrooms

1/2 c. cooking sherry

1 sm. can Campbell's Cream of Mushroom soup

1/2 c. milk

6-8 slices Muenster cheese

chopped parsley (for garnish)

instructions

Drain excess vegetable oil from pan that chicken was cooked in. Add butter. Saute sliced mushrooms. Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked. Add in milk and condensed soup. Stir and allow to get hot and bubbly. Pour over chicken. Top each slice with Muenster cheese. Melt cheese to golden perfection under the broiler. Try serving with pasta or rice. Also great on it's own.

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Moist Chocolate Chip Banana Bread

ingredients

1/3 c. butter, softened

1 c. AP flour

1 t. baking powder

1 t. baking soda

pinch of salt (omit if salted butter was used)

3/4 c. brown sugar

1/2 t. cinnamon

1 cup smashed bananas, over-ripe

1 t. vanilla

1 egg

1/2 c. plain greek yogurt (or sour cream)

3/4 c. semi-sweet chocolate chips

instructions

Preheat oven to 350. Grease an 8-1/2x4-1/2" loaf pan. Set aside.

Sift together flour, baking powder, and baking soda; set aside.

In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy. Scrape down sides and bottom of bowl. Add in bananas and vanilla; continue mixing for another minute. Mix in egg until mixture is well combined.

Set electric mixer to low speed, and gradually add in flour mixture.

Mix in yogurt by hand until there are a few remaining white streaks.

Fold in chocolate chips.

Transfer batter to loaf pan and bake for 45-50 minutes.

Cool completely, then store in refrigerator

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Creamy Orange Chicken Pasta

ingredients

3 chicken breasts, cubed

2-3 T butter

1/4 t. salt

1/4 t. pepper

dash-1/8 t. ground red pepper

2 heaping T orange marmalade

1 T dijon mustard

2 c. heavy whipping cream

3/4-1 lb. prepared pasta, depending on how "saucy" you like your pasta

instructions

Sauté chicken breasts in butter. Season with salt, pepper, and red pepper. After chicken has started to brown, stir in marmalade and dijon mustard, coating chicken cubes. Add in heavy cream and allow sauce to simmer until thickened. If sauce gets too thick, thin out by adding a splash of water or milk. Serve over pasta. (OPTIONAL: Top with sliced or slivered, toasted almonds)

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BBQ Beer Pork Chops

ingredients

5-8 pork chops (boneless)

salt & pepper

2-3 T. olive oil (or butter)

Season pork chops and brown in oil over medium heat. Remove from pan & set aside.

4-5 T. flour

1 bottle beer (anything but LIGHT beer)

1/2 c. brown sugar (light or dark)

1/3 c. ketchup

salt & pepper, to taste (maybe a pinch of crushed red pepper?)

instructions

Whisk flour into drippings leftover in pan. Allow roux to cook for a minute, whisking constantly, to get rid of flour-y taste. Deglaze pan by whisking in about half of the beer. Slowly whisk in remaining beer, ketchup, and brown sugar. Stir until smooth and well combined. Allow to simmer and thicken. Add pork chops and their juices to sauce. Turn to coat. Cover and continue simmering for about 10-15 minutes.

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Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

1 t. dried oregano

1/4-1/2 c. red cooking wine

1 t. tomato paste

dash of Worcestershire sauce

4-5 slices or 1 c. grated provolone cheese

2-3 T. ribboned or chopped basil

instructions

Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

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Rich, Asian-Inspired Grilled Salmon

ingredients

2-3 lbs. salmon

salt & pepper

Marinade:

2 T Dijon mustard

3 T soy sauce

6 T olive oil

1 t. minced garlic

instructions

Salt and pepper your salmon fillet. Mix up marinade with a whisk. Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon. Allow salmon to sit in marinade while grill is preheating.

Grill salmon over medium-high heat. Grease the grill grates with oil to prevent sticking as much as possible. First cook skin-side down for 5 minutes. Flip and cook another 5 minutes. Do NOT overcook the salmon. If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill. Remove salmon from heat. Pour reserved marinade over it, and allow it to rest for 10 minutes.

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Honey-Nut Encrusted Salmon Fillets

ingredients

2lbs salmon (slab from Costco, cut into 4-5oz. fillets)

2.5 T honey

2.5 T dijon mustard

kosher salt & fresh ground pepper

2 slices wheat bread, toasted then processed into crumbs

4 T finely chopped walnuts

1/2 t dried thyme

2 t olive oil

instructions

Preheat oven to 400 degrees. Combine honey & mustard in a small bowl. Pour over fillets. Season with salt and pepper. In a separate bowl, combine bread crumbs, walnuts, thyme, and oil with a fork. Press the crumb mixture atop the fillets. Bake for 12-15 minutes, depending on the thickness of your fillets.

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5Star Enchiladas

ingredients

1 lb. lean gr. beef

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

instructions

Preheat oven to 375.

Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted.

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Meatball Sub Casserole

ingredients

1 loaf french bread, cut into 1 in thick slices, toasted

1 (8 oz) package cream cheese, softened

1/2 c. mayonnaise

1 tsp Italian seasoning

1/4 tsp pepper

2 c. shredded mozzarella cheese, divided

1 lb package fully cooked frozen meatballs, thawed

1 (28 oz) jar pasta sauce

instructions

Preheat oven to 350 degrees.

Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

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Pumpkin Pie Crumb Bars

ingredients

Crust

1 1/4 cups all-purpose flour

1 1/4 cups quick oats (old fashioned works too)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Pumpkin Pie Filling

1/4 cup granulated sugar

1/4 cup packed-light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 pinch ground cloves

1/4 tsp salt

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk or half and half

Whipped cream and cinnamon, for serving (optional)

instructions

Crust

Preheat oven to 350 degrees. Mix together flour, oats, salt and baking soda for 30 seconds. Add your 1/2 cup sugar and 1/2 cup brown sugar. Then add the melted butter and vanilla until everything is evenly moistened.

Press half of the mixture into a greased 8 by 8-inch pan and bake for 15 minutes.

Pumpkin Pie Filling

While your crust is cooking, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Then add in egg, egg yolk and vanilla and stir until blended. Next, mix in pumpkin and milk.

After your crust has cooked for 15 minutes, pour your pumpkin mixture over crust and return to the oven and bake another 15 minutes. After 15 minutes, remove from oven and top with the remaining crumb mixture. You will also want to move your oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden brown and the center only wiggles a little.

Remove from oven and you can serve warm with whipped cream or ice cream. You can also refrigerate and serve a little colder. Both are super delicious!

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Red Velvet Poke Cake Recipe

ingredients

One Red Velvet cake recipe or 1 box Red Velvet cake mix (I love Duncan Hines Signature Red Velvet cake mix)

2 (3.4 ounce) instant Cheesecake-flavored pudding mix (if you can't find Cheesecake flavored, Vanilla also works well)

4 cups milk

1 (8 ounces) frozen whipped topping, thawed

10 Oreo cookies, crushed

instructions

Prepare a 9 x 13-inch cake pan with cooking spray and a light coating of flour.

Make cake according to recipe or package instructions and pour into prepared cake pan. Bake as required.

Remove from oven and cool for a couple of minutes. With a wooden spoon handle or similar-sized object, poke holes throughout cake down to the bottom of the cake. The holes need to be large enough to allow the pudding to seep down into the cake.

In a medium mixing bowl, whisk together pudding mix and milk until smooth and creamy. Pour pudding over cake and spread evenly across the top gently pushing pudding into holes. Place in fridge until pudding sets (about 2 hours).

Remove from fridge and layer with whipped topping and crushed Oreos. Keep cake refrigerated.

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5-Star Cheeseburger Casserole

ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)

2 teaspoons canola oil

1 1/2 cups onions, finely chopped

1 garlic clove, minced

1 pound 95% lean ground beef

1 teaspoon seasoned salt

2 tablespoons ketchup

4-5 large Roma tomatoes, deseeded and diced

2 tablespoons Dijon mustard

2 cups low fat cheddar cheese, shredded

1/4 cup dill pickles, finely chopped

instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.

Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.

In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.

Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.

Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.

Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

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Pork Chops with Mushroom and Thyme

ingredients

4 oz pork chop

2 tbsp olive oil

1 shallot

4 oz shiitake mushrooms

1⁄2 cup white wine

1 tsp dijon mustard

1 sprig thyme

instructions

Heat a skillet over medium heat and add half the olive oil. Season pork chops with salt and pepper and cook until browned on both sides and cooked through. Reserve and keep warm.

Add the rest of the oil and the shallot to the pan. Cook, stirring often, until soft. Add mushrooms and cook until they begin to brown. Pour in wine and cook for about 15 seconds. Stir in mustard and thyme. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.

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