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INGREDIENTS FOR THE CHURROS 1 c. water 6 tbsp. butter 2 tbsp. granulated sugar 1 tsp. pure vanilla extract 1 c. all-purpose flour 1 tsp. kosher salt 2 large eggs Cinnamon sugar FOR THE CHOCOLATE DIPPING SAUCE 3/4 c. dark chocolate chips 3/4 c. heavy cream 1 tsp. ground cinnamon 1/4 tsp. kosher salt DIRECTIONS Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag. Fry until golden, 4 to 5 minutes, turning as nec...

INGREDIENTS 2 Tbsp olive oil ($0.32) 4 cloves garlic ($0.32) 3 15 oz. cans cannellini beans ($1.47) 2 cups vegetable (or chicken) broth ($0.26) 1/2 tsp dried rosemary ($0.05) 1/4 tsp dried thyme ($0.02) 1 pinch crushed red pepper ($0.02) freshly cracked pepper to taste ($0.03) INSTRUCTIONS Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. Smash the beans slightly ...

INGREDIENTS 2 pkg cream cheese 2 tsp. Worcestershire sauce 8 ounces  Shredded cheddar cheese 1/2 tsp. Garlic powder 1/4 tsp.   Cayenne pepper 1 cup Everything Bagel Seasoning INSTRUCTIONS In a medium bowl mix the cream cheese, Worcestershire sauce, garlic powder and cayenne pepper until combined. Add cheddar cheese and form into a ball. In a smaller bowl, add the Everything Bagel Seasoning. Roll the cheese ball around in the seasoning until well covered. Let Cheese Ball refrigerate for at least 2 hours and serve. Read more at https://tatertotsandjello.com/everything-bagel-seasoning-cheese-ball-recipe-perfect-for-the-holidays/#ofD9HojvCT6vbzrl.99 Source :  https://tatertotsandjello.com/everything-bagel-seasoning-cheese-ball-recipe-perfect-for-the-holidays/

Ingredients frozen garlic toast pizza sauce shredded mozzarella cheese toppings of your choice (optional) Instructions Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it's finished. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy). Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown. Source :  https://www.thelazydish.com/quick-easy-mini-garlic-toast-pizzas/

Ingredients 3 8 ounce packages buttermilk biscuits 1 cup sugar 2 teaspoons cinnamon 1 cup butter (2 sticks) 1/2 cup packed brown sugar Instructions Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F. Cut each biscuit into four equal sized pieces. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan. Bake in preheated oven for 30 minutes. This time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown. To be entirely sure that the monkey bread is fully cooked and not doughy in the center, use a thermometer to ve...

INGREDIENTS STARTER 1/4 tablespoon bread flour 1/4 cup whole milk 1/4 cup water DOUGH 2 1/2 cup bread flour 1/4 cup granulated sugar 2 1/4 teaspoons active dry yeast, 1 yeast packet 1 tablespoon dry milk powder or sweetened condensed milk 1 teaspoon salt 1/2 cup milk, room temperature 1 egg, room temperature and beaten 1/4 cup unsalted butter, softened Heavy cream or melted butter INSTRUCTIONS In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until the starter gets to room temperature. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.  Once mixed, add in milk, starter, and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and...

INGREDIENTS 1/2 lb. Italian Pork Sausage or turkey sausage 1/2 Red Onion diced 3 cloves Garlic finely chopped 2 stalks Celery diced 1 cup Whole Wheat Orzo Pasta or classic semolina orzo 6 cups Reduced Sodium Chicken Broth 1 28-oz can No Salt Added Diced Tomatoes keep juice 1 tsp Dried Italian Seasoning 1 tsp Kosher Salt Black Pepper to taste INSTRUCTIONS Instant Pot Instructions Step 1: Place the stainless insert in the Instant Pot and press the "Saute" button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed. *Note: you shouldn't need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time. Step2. When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later. Ste...

Ingredients Bottom crust layer: 2 tbsp Butter softened 1/4 cup sugar substitute, I use this brand 1 tsp vanilla extract, I use this brand 1 Egg 3/4 cup almond flour, I use this brand pinch salt, I use this brand 1 cup chopped walnuts, optional Second layer 8 oz Philadelphia Neufchatel Cheese, softened 1/2 cup powdered sugar substitute (or to taste), I use this brand 2 tsp Lemon Extract (or to taste), I use this brand 1/4 cup Sour Cream 1/4 cup Heavy Whipping Cream Third lemon layer: 6 tbsp Butter softened 3/4 cup powdered sugar substitute (or to taste), I use this brand 2 Eggs 2 Egg Yolks 1/2 cup Lemon Juice 1/2 tsp Xanthan Gum optional, I use this brand Top whipped cream layer: 1/2 cup Heavy Whipping Cream 3 tbsp powdered sugar substitute (or to taste), I use this brand 1 tsp vanilla extract, I use this brand 1/4 tsp Xanthan Gum optional, I use this brand Instructions Preheat the oven to 350 degrees F and grease an 8×8 baking dish with non-stick spray. First, prepare the crust: In a l...

Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source :  https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/

INGREDIENTS 1 Cup Cinnamon Graham Crackers crushed 1 Cup Honey Graham Crackers crushed 1 Cup Unsalted Butter melted ½ Cup Flour ¼ Cup Sugar 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup) 3 8-oz Blocks of Cream Cheese, softened 3 Cups Powdered Sugar 4 Cups Cool Whip, softened 3 Packages of 3.4-oz Instant Vanilla Pudding 2.5 Cups Whole Milk 15- oz Can Pumpkin Puree 1 Tsp Pumpkin Pie Spice INSTRUCTIONS Preheat oven to 350°. Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl. Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely. In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain. Spread cream...

Ingredients 1 box instant pudding (any flavor and size) 2-3 cups heavy whipping cream Instructions Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk. After the pudding and heavy cream are well combined, place it in the refrigerator for a few minutes, and mix again until it's super thick. Store it in a covered container in your refrigerator for up to 2 weeks. You can also freeze it! I usually freeze half of it, and refrigerate the rest. It's a really nice, cold treat frozen with a slightly different texture. Recipe Notes The heavy cream makes the pudding an incredibly rich and decadent dessert. You only need a spoonful at a time! In fact, it's sweet and thick enough to use as an icing or pie filling. Try using half milk and half whipping cream for a slightly less thick outcome (or any ratio you'd like). If you're watching your sugar intake, try the sugar-free instant pudding-- combined with the ...

INGREDIENTS 2 cups vegetable broth 4 cloves garlic, peeled and minced 2 15 oz white beans, drained 1 7 oz can jalapeño slices, drained 8 oz vegan cream cheese white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup) salt, pepper to taste Optional add ons 1 cup chopped bell pepper 3/4 cup chopped white onion 1 cup corn cooked and peeled INSTRUCTIONS First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes. Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes. Divide onto plates and enjoy. Source :  https://www.contentednesscooking.com/vegetarian-white-chili/

INGREDIENTS 1 tablespoon extra-virgin olive oil 1 pound Italian sweet sausage, removed from casings 2 cups onion, diced 1 cup celery, diced 1 cup carrots, diced 2 cups red bell pepper, diced (about one large pepper) 2 tablespoons fresh garlic, minced Pinch red pepper flakes ¼ cup tomato paste 5 fresh plum tomatoes, diced 2 pounds zucchini cut into bite-sized pieces 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 quarts good quality vegetable broth 1 cup coarsely grated Parmesan cheese, plus more for serving A few Parmesan cheese rinds (optional but recommended) 2 tablespoons fresh basil chopped 1 tablespoon fresh oregano chopped INSTRUCTIONS In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks. Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes. Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato...

Ingredients 1 box instant chocolate pudding 6 serving size 2.5 cups cold milk 16 graham crackers 7 oz marshmallow creme 4 oz cream cheese softened 8 oz frozen whipped topping thawed Instructions Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy w...

INGREDIENTS 8 ounces cream cheese 1 cup Sour cream 2 tablespoons Taco seasoning or 1 packet 1 cup Cheddar jack cheese freshly grated (more to taste) 1 cup canned fresh or frozen corn kernels 1 cup canned black beans drained and rinsed 14.5 ounce can fire roasted tomatoes with green chiles 2 ounces Sliced olives drained 2 green onions thinly sliced for garnish, optional Tortilla chips for serving INSTRUCTIONS In a medium sized mixing bowl, combine softened cream cheese with sour cream and taco seasoning. *For best results, beat cream cheese with a hand or stand mixer until fluffy and smooth (no lumps), then stir in sour cream and taco seasoning. Pour cream cheese mixture into an 11x7-inch baking dish and spread evenly with a spatula. Layer ingredients as desired: cheese, black beans, tomatoes/green chiles, corn, olives. Garnish with sliced green onions. Chill until ready to serve, and serve with tortilla chips for dipping. Store tightly covered in the refrigerator for up to 3 days. Sour...

Ingredients one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix 1/2 cup butter,softened Cream Cheese Filling 1 eight ounce package cream cheese, softened 1/4 cup sugar 1 Tablespoon flour 1 Teaspoon vanilla 1 egg 11/4 cups apple pie filling, chopped 1/2 Teaspoon cinnamon Instructions Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside. Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine.  Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. Mix until well incorporated. Add vanilla and egg, beat until the batter is smooth. Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine. Spread the creamed cheese mixture into the bottom of the cookie crust. Spoon the cho...

Ingredients 3 cups white chocolate chips 14 oz sweetened condensed milk 1 1/2 tsp vanilla bean paste 1 tsp vanilla extract Optional: 1/2 cup candied cherries chopped 1/2 cup nuts of choice Instructions Line an 8x8 baking dish with aluminum foil and set aside. Melt the chocolate chips and the sweetened condensed milk in a medium sauce pan over medium heat, stirring regularly or microwave until melted. Once mixture is melted, stir in the vanilla bean paste and vanilla extract and mix. Add in chopped cherries and nuts and pour into prepared pan. Place in the refrigerator and let set overnight. Cut into 1 inch squares and store outside of the refrigerator for up to two weeks in an airtight container. Great for gifting! Source :  https://www.thebakingchocolatess.com/3-white-chocolate-no-bake-festive-candy-recipes/

INGREDIENTS 2 lbs beef, sliced 1–2 bell peppers, sliced 1 large onion, sliced 15 ounces diced tomatoes 2 tbsp fajita seasoning (see blog post for homemade mix) 1 tbsp oil (for electric pressure cooker) 1/4 cup beef broth or water (for electric pressure cooker) INSTRUCTIONS Slow Cooker Add all ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours, LOW 4-6. Instant Pot Turn on the IP and select Sauté. Once hot add oil and beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef. Add onions & bell peppers. Cook 3-5 minutes or until vegetables are soft. Pour in broth or water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add beef back to the pot along with diced tomatoes and fajita seasoning. Stir to mix well. Close lid and seal valve. Set high pressure for 9 minutes. Quick release the pressure. Stir & serve. Source :  https://fitslowcookerqueen.com/slow-cooker-steak-fajitas/

Ingredients: 7 whole graham crackers (equals 1 cup), finely crushed 1/4 cup powdered sugar 6 tablespoons butter, melted 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles 12 large marshmallows, cut in half Directions: Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and place one chocolate rectangle into each cup. Place one marshmallo...

INGREDIENTS 2 oranges Cream filling: 100 grams cream cheese 100 milliliters heavy cream 20 grams granulated sugar 1 tablespoon white wine 1 tablespoon lemon juice 2 grams gelatin 2 tablespoons hot water Orange jam: 2 oranges 1 teaspoon lemon juice 2 tablespoons granulated sugar Topping: 2 tablespoons granulated sugar Mint INSTRUCTIONS Combine gelatin and hot water together and let it sit until gelatin has bloomed. Cut off the top and bottom of the oranges and cut in half. Cut around the edges of the orange to release flesh. Scoop flesh out with a spoon. Place the ends of the orange into the orange cups. In a saucepan, combine orange flesh, lemon juice and granulated sugar and bring to a boil. Pour mixture into a blender. Add in all ingredients for the cream filling and blend until smooth. Pour mixture into orange cups and refrigerate for at least 3 hours. Sprinkle sugar on top and caramelize by heating with a torch until sugar is melted and light golden brown. Garnish with mint and ser...