Buttery Parsley Potatoes

Ingredients
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley

Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)

Sheet Pan Chicken with Green Beans & Potatoes

2 lbs boneless chicken tenders (original recipe called for bone-in chicken thighs)
1 pound small red potatoes, halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated.

Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.

(source: http://barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/)

Whole Wheat Oatmeal Banana Pancakes

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 banana, mashed


Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

(Source: http://allrecipes.com/recipe/166601/whole-wheat-oatmeal-and-banana-pancakes/)

Morning Glory Muffins

INGREDIENTS:
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Turbinado sugar, for sprinkling on top of the muffins, optional

DIRECTIONS:
Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.

Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.

(source: http://www.twopeasandtheirpod.com/morning-glory-muffins/)

Cookies & Cream Cake

CAKE

2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ (cake))

FILLING

1 (8 ounce) package Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

(source: http://allrecipes.com/recipe/136264/chocolate-covered-oreo-cookie-cake/)


GANACHE

9 ounces milk chocolate, chopped
1 cup heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Cake

2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)

Overnight Blueberry French Toast

INGREDIENTS:

FRENCH TOAST:

12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

SAUCE:

1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

DIRECTIONS:

Spray a 9x13-inch baking dish with nonstick spray and set aside.

Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.

Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.

(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)

Cinnamon Rolls

INGREDIENTS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon


For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract


DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)

Sausage, Cheese, and Potato Egg Casserole

1 lb. breakfast sausage
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped

Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.

In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.

Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.

In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.

Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.

(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)

Chicken & Mushrooms w/Bacon Pasta

4 chicken breasts
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream

Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.

Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.

Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.

Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.

(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)

Pumpkin Cream Cheese Swirl Muffins

INGREDIENTS:

1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract

8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

DIRECTIONS:

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

(Source:http://www.thenovicechefblog.com/2015/11/pumpkin-cream-cheese-swirl-muffins/)

Lemon Bread (Starbucks Copycat)

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
3 eggs
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt

Icing:

2 cups powdered sugar
4-5 tablespoons freshly squeezed lemon juice


Preheat oven to 350º F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.

In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
Whisk in lemon juice and lemon zest.

In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.

If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.

Remove from oven and let cool.

While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more teaspoons lemon juice to achieve desired thickness.

Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.

(Source: http://12tomatoes.com/copycat-lemon-loaf/)

Spinach & Cheese Stuffed Manicotti

INGREDIENTS

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping

DIRECTIONS:

Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)

Chicken Curry

Ingredients

1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro

Instructions


Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

(Source: http://www.onceuponachef.com/2012/02/chicken-curry.html)

Apple Fritters

1 quart vegetable oil for deep-frying
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar

Heat the oil in a deep-fryer or electric skillet to 375 degrees F.

In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.

Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

(Source: http://allrecipes.com/recipe/90295/moms-apple-fritters/)

Crepes

INGREDIENTS
2 cups all purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk

PREPARATION
In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.

Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.

Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.

In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.

To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe and cook until the edges are starting to slightly crisp.

Remove from heat and cover with a paper towel.

(Source: https://www.buzzfeed.com/alvinzhou/your-brunch-game-will-be-at-peak-levels-after-you-make-crepe?utm_term=.taBm9aalL#.yyw7DJJ4n)

Flatbread Pizza with Spinach, Caramelized Onions, and Feta

Naan or other flat bread
Alfredo sauce (either store bought or home made, but you only need a tiny bit)
Fresh baby spinach leaves
Cooked chicken, rotisserie chicken, pre-cooked frozen strips, baked, etc.
Caramelized onions*
Feta cheese

* thinly slice onions and saute them in a skillet on med-low heat with a couple of pats of butter. After about 15 minutes when they're nice and soft add a sprinkle of sugar (either brown or white) if you want to enhance the sweetness. Continue cooking until they're caramel colored. It can take 20-30 minutes depending on the heat of your pan and the thickness of the onion.

Instructions

Layer the above ingredients on flatbread and cook in a 400 degree oven for about 10 minutes.

(Source: http://ourbestbites.com/2010/07/flatbread-pizza-with-spinach-caramelized-onions-and-feta/)

Venecia's White Bread

6 cups flour
2 tsp salt
1 Tbls yeast
1/2 cup sugar or honey
2.5 cups warm water
1/3 cup oil

Mix all ingredients for 10 minutes.

Turn into greased bowl and let rise until double.

Punch down, divide into two loaves and place in bread pan.

Let rise until double.

Bake at 350 for 35 minutes.

(Source: my friend, Lisa James)

Korean Beef & Rice

Ingredients

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked

Instructions

Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.

Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

(Source: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html)

Perfectly Fudgy One Bowl Brownies

INGREDIENTS:

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
5 large eggs
1 cup vegetable oil
2 cups chocolate chips, divided
1/3 cup walnuts, optional

DIRECTIONS:

Preheat oven to 350°F. Spray a 9x13" pan with nonstick cooking spray.

Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 1/2 cups chocolate chips and walnuts (if using).

Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs.

(Source: http://www.crazyforcrust.com/2016/10/perfectly-fudgy-one-bowl-brownies/)

Crockpot Lasagna Soup

Ingredients
1 lb lean ground beef
1 large onion, diced
4 cloves of garlic, minced
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (14.5 oz) petit diced tomatoes
32 oz low sodium beef broth
1 red bell pepper, diced
1 green bell pepper, diced
2 cups sliced mushrooms
2 teaspoons dried basil leaves
2 teaspoons dried parsley
½ teaspoon seasoning salt
½ teaspoon black pepper
6 oz dried pasta, any shape
2 cups chopped fresh spinach

Toppings
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley

Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.

Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.

Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.

(Source: http://www.spendwithpennies.com/crockpot-lasagna-soup/)

Banana Muffins

Ingredients
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.

Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

(Source: http://www.tasteofhome.com/recipes/basic-banana-muffins)

Crispy Garlic Butter Parmesan Smashed Potatoes

INGREDIENTS
2 lbs | 1kg potatoes Yukon Gold or Carisma
A light spray of olive oil
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Kosher Salt and Black Pepper to taste
2 tablespoons Parmesan Cheese

Pre-heat your oven to broil (or grill) settings to medium-high heat (about 400°F).

Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To serve, season with a little extra salt and parsley, and serve immediately.

(Source: http://cafedelites.com/2016/03/19/crispy-garlic-butter-parmesan-smashed-potatoes/)

One Pot Paprika Chicken

INGREDIENTS:

3 lb skinless, boneless chicken thighs, fat trimmed
1 tsp. each Kosher salt and freshly ground pepper
2 Tbsp. McCormick Smoked Paprika (you can also use regular paprika)
2 Tbs. olive oil
Pressed garlic
1 medium onion, finely chopped
2 cups sliced mushrooms
1 lb. red and white small potatoes, in 1-inch chunks
2 cups baby carrots
2 Tbs. flour
1 1/3 cups chicken broth
3/4 cup white wine (or white grape juice)
1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.

In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.

Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.

Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.

Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

(Source: http://reluctantentertainer.com/one-pot-paprika-chicken-thighs/)

Cabbage & Noodles

12 oz kielbasa or sausage, sliced
2 tablespoons olive oil, divided
¼ cup salted butter
1 large onion, diced
½ head cabbage, chopped (approx. 6-7 cups)
1 clove garlic, minced
⅔ cup frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste

Cook noodles according to package directions, drain and set aside.

In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.

Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.

Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

(Source: http://www.spendwithpennies.com/cabbage-noodles/)