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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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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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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Italian Cream Cake

ingredients

1 cup buttermilk

1 tsp baking soda

2 cups sugar

1/2 cup butter

1/2 cup margarine (I like earth balance)

1/2 cup veg oil (I used sunflower oil but you can use most any kind)

4 egg yolks

4 egg whites

1 tsp vanilla extract

2 cups of AP or GF flour

1 cup of flaked coconut

1 cup of walnuts or pecans

instructions

Toast your coconut and walnuts or pecans for about 10-15 minutes at 350 degrees. You will need more for the icing, so toast about 2 cups of each (mixed together) and set aside to cool.

Preheat oven to 325 degrees and grease and parchment your pans. I used a half sheet pan to make a two layer 1/4 sheet cake, or you can use 3X – 8″ or 9″ round pans to make a layer cake.

First measure out your buttermilk and add the baking soda to it and set it aside. In a stand mixer beat the butter and margarine together, then add the oil. Scrape down sides. Add the sugar and beat until well creamed. Add the yolks, then vanilla, then very gently mix in the flour until just mix and then add the buttermilk. Do not over mix. Remove batter from the mixing bowl and gently fold in your toasted coconut and pecans or walnuts.

Lastly whip your egg whites to stiff peaks and fold those into the batter. Spread the batter into your pans and bake for 30 -40 minutes until the top is golden brown and the cake springs back slightly when you press on it with your finger.

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Cookies ‘n Cream Cake!

ingredients

Cake

1 Box white cake mix

Eggs, water and oil as called for on the box

~OR your favorite white cake recipe

15 Oreos, crushed

Frosting

1 (8 oz) package cream cheese, softened

1 (16 oz) box powdered sugar

1 (8 oz) container Cool whip, room temperature

15 Oreos, crushed

¼ tsp. pure vanilla extract

instructions

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. Makes 1 (8 inch) 2 or 3-layer cake * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

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Butternut Squash and Spinach Lasagna

ingredients

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

1/2 cup milk (or more, if needed)

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

Spinach Filling:

1 cup cooked spinach (8 oz uncooked)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon salt

pepper, to taste

Other Ingredients:

10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

1 and 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

Italian seasoning

Paprika

Basil

instructions

Preheat oven to 375 F.

Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:

Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

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MISSISSIPPI MUD PIE

ingredients

1 prepared 9-inch (6 oz.) chocolate crumb crust

1 cup powdered sugar

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

Whipped cream (optional)

instructions

HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts and remaining ice cream. Drizzle with remaining chocolate mixture; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

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Classic Buffalo Wings

ingredients

Ingredients for wings:

12 chicken wings

1 Cup all-purpose flour

2 Tablespoon cornstarch

Canola or vegetable oil for frying

Ingredients for Hot Sauce:

1/2 Cup Frank's Red Hot Sauce

1 Tablespoon sambal

1 Tablespoon Sriracha

1/2 Tablespoon butter

Ingredients for Blue Cheese Fondue:

1/2 Tablespoon Wondra flour (you can substitute all-purpose)

1/2 Tablespoon butter (for roux)

3/4 Cup milk

1/2 Cup good quality blue cheese, crumbled

1/2 Teaspoon lemon juice

Celery heart leaves to garnish

instructions

Directions for wings:

Step 1:

Mix all-purpose flour and cornstarch together in a large bowl. Heat oil to 300 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil.

Step 2:

Dredge chicken in dry mixture, allow to fully coat the pieces and shake off excess flour.

Step 3:

Fry for 8 minutes, remove and set aside.

Step 4:

Toss wings and drumettes with Hot Sauce (recipe below) and pile on a platter. Serve with Blue Cheese Fondue (recipe below) and garnish with celery leaves.

Directions for hot sauce:

Step 1:

In a small saucepan, heat all hot sauces and bring to boil.

Step 2:

Pour hot sauce in blender, turn on low speed and slowly add small cubes of butter until melted and emulsified into a creamy sauce. Make sure that the blender lid is secure so the hot liquid doesn't splash.

Directions for blue cheese fondue:

Step 1:

In a small saucepan, melt butter. Whisk in flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn.

Step 2:

Cook for 3 minutes. Slowly add milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified.

Step 3:

Season with salt, pepper, and fresh lemon juice to taste.

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Chocolate Cream Pie

ingredients

13 ounces silken tofu

1/2 tsp pink sea salt

3/4 cup coconut soy creamer (any non-dairy milk sub/creamer will work)

3 Tbsp virgin coconut oil spread (or pure virgin coconut oil)

1/4 cup raw cacao powder

1 cup grade B maple syrup (or agave syrup)

1 Tbsp agar agar (not essential - but will make your pie much more firm/gelled

1 vegan pie crust

1 box Mimiccreme Healthy Top almond/cashew topping (aka, vegan cool whip)

1 Tbsp chocolate vegan sprinkelz

note: for raw cacao powder - cocoa powder will work too, but adjust sweetness as needed - and taste as you go.

Directions:

1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust I show you how here: Vegan Pie Crust how-to video.

2. Add your soy or coconut creamer to a small sauce pan. Add agar agar and a splash of the maple syrup. Bring to a boil. Continuously stir as until agar agar dissolves into liquid. This will take about 3-5 minutes. Turn off heat. Then melt in the coconut oil spread. Set mixture aside to cool a bit.

3. In a high speed blender - aka Vitamix - add the following: silken tofu, remaining maple syrup, raw cacao powder, salt. Then add the agar mixture - however - I strain it through a sifter so that any loose particles of agar to not go in my pie.

4. Blend on low -> high until smooth and creamy. Do a taste test. Add more salt and or sweetener if need be. (mine was perfect though). Remember the whipped topping is sweet - so let the deep chocolate flavor shine through in your chocolate layer.

5. Pour the chocolate into your pie crust. Chill in fridge for 1-2 hours - or until the mixture is firmed and cooled completely. You will also want to place the box of whipped topping in the fridge as well. For at least 30 minutes.

6. Before serving, remove the Mimiccreme topping from fridge - scoop contents of box into large bowl. Using a hand mixer, beat on high until fluffy. Only takes about 2-3 minutes.

7. Scoop whipped topping onto chilled pie. Add chocolate sprinkles. Serve! Or chill in fridge until ready to serve. Note: the Mimiccreme is fluffiest just after whipping - so for best taste results, I'd beat and add the topping right before serving if possible.

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Great Potluck Recipe: Cream Cheese Brownies

Layer 1:

1 Betty Crocker Triple Chocolate Fudge Cake Mix

1/2 cup (1 stick) butter, melted and cooled

2 eggs

1/4 cup water

Mix together with hand mixer until all ingredients are mixed thoroughly but do not continue to mix for 2 minutes as you would a normal cake. This preparation makes the final texture dense and fudgy. Smooth into a cooking spray coated 9"x13" cake pan.

Layer 2:

8 oz Cream Cheese, softened to room temp

1 egg

3 cups powdered sugar

1/2 cup (1 stick) butter, melted and cooled

Mix together thoroughly with hand mixer. Spread over first layer.

Bake brownies at 350 degrees for 50-60 minutes or until top of cream cheese mixture is golden brown and/or internal temp reaches 140 degrees (eggs set at 140 degrees). Cream cheese topping will still seem wet but will firm up as brownies cool.You can also add white or chocolate chips on top when they come out of the oven.

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Earthquake Cake

ingredients

1 box Duncan Hines German Chocolate Cake Mix

3 eggs

1 1/3 c. water

1/2 c. oil

1 c. coconut

1/2 c. chopped walnuts

8 oz. softened cream cheese

1 stick softened butter

2 c. powdered sugar

1 tsp. vanilla

1 pkg. chocolate chips

Directions:

Preheat oven to 350 degrees F and lightly spray a 9’x13’ pan with cooking spray. In the bottom of pan, put the coconut and nuts.

Mix cake mix according to package directions. Spread batter over the nuts and coconut.

In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F for 50 minutes. Cool. Serve with Cool Whip.

When this comes out of the oven, it looks like it has exploded (it does not actually explode, so it won't mess up your oven!). That’s why it's called an Earthquake Cake. The cream-cheese mixture sinks and the nuts and coconut rise, and it looks really funky!! But it tastes delicious!!

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SMOTHERED CREAMED SPINACH CHICKEN RECIPE

ingredients

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

Directions:

Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

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Italian Love Cake

ingredients

1 (18.25 ounce) package chocolate cake mix

2 pints part-skim ricotta cheese

3/4 cup white sugar

1 teaspoon vanilla extract

4 eggs

1 (3.9 ounce) package instant chocolate pudding mix

1 cup milk

1 (12 ounce) container frozen whipped topping, thawed

instructions

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Recipe courtesy of Carnation

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Baked Blueberry & Peach Oatmeal

ingredients

3 cups old-fashioned oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 egg

1 ¼ cups skim milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 can (15 oz) sliced peaches in water, drained and chopped (mine were packed in water sweetened with splenda)

1 cup fresh or frozen blueberries (I used fresh)

1/3 cup chopped pecans

instructions

Preheat the oven to 350

Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.

Spray an 7” x 11” baking dish with cooking spray and pour the oatmeal mixture into the dish, spreading it evenly. Sprinkle pecans on top. Bake uncovered at 350 for 35-40 minutes.

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Cheeseburger Biscuit Bake

ingredients

1 lb ground beef

1 can pork & beans

1 8oz can tomato sauce

1/4 cup ketchup

1 tablespoon dried, minced onions (or a real onion if you prefer)

2 cups shredded cheddar cheese

1 can refrigerated biscuits (I used Pillsbury Grands)

instructions

Brown ground beef in skillet and drain off any fat. Return to skillet and add pork & beans, tomato sauce, ketchup, and onions. Allow to simmer for about 10 minutes. Place half of meat mixture in bottom of 2 quart baking dish and top with half of cheese.

Add remaining meat and cheese. Place biscuits on top of cheese.

Bake at 400 for about 18 minutes (keep an eye on those biscuits though, you don't want them burning)

On a side note, I think next time I may try substituting the pork and beans for some quality baked beans. My husband also noted that while it was very good, it didn't have a "cheeseburger" flavor. Either way, this was very yummy and will be in our regular dinner rotation.

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Apple Pie Bread Pudding

ingredients

Bread Pudding:

24 oz (1 loaf) challah bread, cut into 2" cubes

8 eggs

2 cups milk

2 cups heavy cream

1 cup white sugar

½ cup light brown sugar, packed

2-¼ tsp ground cinnamon

2 tsp vanilla extract

6 Tbsp butter, melted

½ a 9" x 3" deep dish apple pie, chopped into large chunks

Caramel Rum Sauce:

1 (19.5-oz) jar caramel sauce

1 tsp rum extract

instructions

To prepare the bread pudding, preheat the oven to 350°F. Grease a 9" x 13" casserole dish; set aside.

Place the bread cubes in a large bowl; set aside.

Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate.

Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35–40 minutes, or until a toothpick inserted in the middle comes out clean.

To prepare the sauce, combine the caramel sauce and the rum extract in a microwave-safe bowl; microwave for 60–90 seconds, or until warm. Serve over the warm bread pudding.

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Pea Frittata

ingredients

2 pound frozen peas

12 large eggs

1/2 cup milk

1/4 cup Parmesan cheese, shredded

2 tablespoons extra-virgin olive oil

1 small onion, diced

2 tablespoons baking powder

1 teaspoon granulated garlic

salt and pepper

Directions:

Rinse and defrost the peas. In large fry pan heat the olive oil. Sauté the onions for about 4-5 minutes add the garlic, salt and pepper.

Add the peas to the pan and sauté for 2-3 minutes until the peas warm through.

In a large bowl whisk the 12 eggs with the milk and the baking powder.

Stir the egg mixture and the cheese into the fry pan with the pea mixture. Making a flat omelet.

Now at this point you could flip the frittata onto a large dish and slide it back into the fry pan and slowly cook it until it’s done.

(when flipping it, make sure you run the spatula under the frittata first and tuck the edge under on all sides)

If you don’t flip it – place the whole fry pan into a 325-degree oven and continue to cook for 6 to 8 more minutes until done.

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Crunchy Oat Flapjacks Recipe

ingredients

180 gm/6-1/2 oz butter

180gm /6-1/2 oz light brown sugar

4 tablespoons golden syrup

375 gm/13 oz whole porridge oats

50 gm/1-3/4 oz cornflakes

instructions

1. Preheat the oven to 180 C/350F/gas mark 4. Gently melt the butter, brown sugar and golden syrup together in a saucepan set over a low heat. (Alternatively, microwave on high for 1-2 minutes).

2. Gently stir in the whole porridge oats and cornflakes, taking care not to break them up too much. Spoon the mixture into the baking tin.

3. Bake for 25 minutes, or until the flapjacks have turned golden and become firm.

4. Remove from the oven and allow to cool for 10 minutes or so and then cut into bars. Leave the flapjacks to cool completely before lifting them out of the tin. Store in an airtight container.

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Tuxedo Cheesecake

ingredients

Crust:

1 3/4 cups (about 18) crushed creme−filled chocolate cookies

2 tablespoons butter or margarine, melted

Filling:

1 cup white chocolate chips

3 packages (8 ounces each) cream cheese, softened

3/4 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

1 bar (2 ounces) semi−sweet chocolate, grated or made into curls

Directions:

Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.

Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.

Microwave white chocolate chips morsels in small, microwave−safe bowl on

medium−high (70%) power for 1 minute; stir. Microwave at additional 10 to 20

second intervals, stirring until smooth; cool to room temperature. Beat

cream cheese, sugar and vanilla extract in large mixer bowl until smooth.

Beat in eggs; gradually beat in melted white chips. Spread over chocolate

crust. Bake for 40 to 50 minutes or until edges are set but center still

moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove

sides of springform pan. Sprinkle grated chocolate or curls over cheesecake

before serving.

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Mini Cheesecakes

ingredients

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

2 eggs

2 tablespoons lemon juice

2/3 cup white sugar

1 (21 ounce) can cherry pie filling

instructions

Preheat oven to 350 degrees F (175 degrees C).

Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

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