Sausage & Cheese Muffins

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1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)









1. Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.



2. Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.



3. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.





Penguin Gingerbread Cookies

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3 cups all-purpose flour
3/4 tsp baking soda
1-1/2 sticks salted butter
1 cup packed dark-brown sugar
5 tbs molasses
3 tbs water
2 tbs ground cinnamon
2 tbs ground ginger
1 tsp ground cloves
1/4 tsp ground pepper









1. Cream butter and sugar in bowl of stand mixer (using paddle attachment) until fluffy.


2. Add molasses, water and spices (cinnamon, ginger, cloves, and pepper) and mix until combined.


3. In a separate bowl, whisk together flour and baking soda. Slowly add in flour mixture, in three parts, mixing after each addition.


4. Roll dough out to 1/4″ thick between sheets of waxed paper (see instructions in this post.) Refrigerate dough sheets for 30 minutes before cutting shapes. Refrigerate cut shapes again, for another 30 minutes, before baking. Refrigerated dough will spread out less when baked.



5. Bake cookies for 8 to 10 minutes (depending on cookie size) at 400 degrees F on a parchment paper or Silpat-lined baking sheet. Bake cookies of equal size together.



6. Once cookies have cooled, they can be decorated with royal icing. This design is done in several stages.




For the icing


1. Outline the black section of the penguin with black piping icing. The tip should hover above the cookie without touching it.



2. After the outline has dried for a couple minutes, fill it in with black flood icing. If the flood is a little to thick, and doesn’t spread out on its own, a toothpick can be used to pull it into the corners.



3. Once the black section has dried completely (overnight), repeat steps 1 and 2 with the white piping and flood icings to outline and fill in the white section of the penguin.



4. Let the white section dry completely before piping on yellow triangles for the nose and feet



5. Using a black food decorating pen, draw eyes on the dried icing.





Spicy Spinach-Stuffed Mushrooms

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24 ounces, weight White Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 whole Medium Onion, Diced
1/2 cup Panko Breadcrumbs
Salt And Black Pepper To Taste
8 ounces, weight Cream Cheese, Softened
1/3 cup Sour Cream
1/2 cup Grated Sharp Cheddar Cheese
1/2 cup Grated Monterey Jack Or Farmer’s Cheese
1 package (small) Chopped Spinach, Thawed
8 dashes Hot Sauce (I Used Choulula)









1. Preheat oven to 375 degrees.

2. Wash and dry mushrooms. Pull the stems off the mushrooms, then chop the stems finely. Heat olive oil and butter in a skillet over medium-high heat. Add onion and chopped mushrooms stems and saute for several minutes, or until soft and starting to turn golden.


3. Add panko crumbs, salt, and pepper. Stir and continue cooking for 2 minutes. Remove from heat and set aside to cool.


4. Squeeze excess liquid out of thawed spinach. Set aside.


5. In a large bowl, add softened cream cheese, sour cream, grated cheeses, and the cooled mushroom/onion/panko mixture. Fold together to combine. Add spinach, a dash of salt, a little pepper, and hot sauce to taste. Fold together until combined.


6. Using a spoon, mound the mixture into the stemmed mushroom caps. Use the spoon to round the mixture on top. Place on a baking sheet or in a baking dish and bake for 20 to 25 minutes, or until the mushrooms are cooked and the filling is hot. Serve immediately or at room temperature. Yummy!





Cream Puff Pastry

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1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten











1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.



2. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)



3. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.



4. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).



5. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).

6. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).


7. Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
(for cookie crunch top place the cookie dough, crumbled as cut with a cookie tin, square or circle is fine, place evenly on top of choux pastry dough). Here is the link to the pictures of how you can apply the cookie dough before baking.


8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).


9. Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.


10. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).





Baked Chicken on the Grill

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2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up









1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.



2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.





Pumpkin Bread with Salted Caramel Drizzled Pumpkin Butter Cream

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For the Bread
1 C all-purpose flour
3/4 C white whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 C brown sugar
1/4 C granulated sugar substitute
1 tsp vanilla extract
1/2 C low-fat plain yogurt
2 tbsp canola oil
1 1/4 C pumpkin puree

For the Frosting
1/4 C butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 C confectioner’s sugar, sifted
2 tsp milk
For the Caramel Drizzle
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt


1. Preheat oven 325. Grease and flour a 9×5 loaf pan.

2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.

3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined.

4. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.

5. Spread batter into prepared loaf pan. Bake for 35-45 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.

6. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.

7. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat.

8. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.

9. Slice bread and serve! Store leftovers in the refrigerator.

Mrs. Sigg’s Snickerdoodles

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1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon









1. Preheat oven to 400 degrees F (200 degrees C).



2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.



3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.



4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.





Country Style Barbecued Chicken

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1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves









1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.



2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.



3. Arrange chicken in the baking dish. Pour sauce over the chicken.



4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.





Whole Wheat Blueberry Pancakes

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1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries









1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.



2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.





Salmon with Dijon Tarragon Sauce

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Yield: 4 servings





3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets






1. Preheat oven to 450 degrees.


2. Line a baking sheet with aluminum foil and spray with non-stick spray.



3. Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.



4. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes.



5. Fish is done when it flakes easily.

6. Serve with remaining sauce on the side.

7. Enjoy!



Delicious Zucchini Bread

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2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)








1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.



2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.






Zucchini Bread with Pineapple



Yield: Makes 2 loaves.




3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins






1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.


3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.


Meyer Lemon Blueberry Baked Oatmeal

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Yield: 4 large servings.






1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen








1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.



2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.



3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.



4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.



5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.



Red Velvet Cupcakes

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1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt








1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.



2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.



3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.



Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished


1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Pumpkin Cake

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2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)







1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time.



2. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.



3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.



S’mores Graham Krispie Treats

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1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray









1. In a 9×9 inch baking pan, spray with non-stick cooking spray. Set aside.



2. In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.



3. Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.



4. Slice into bars and serve. Devour.



Carrot Pineapple Cake

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2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3. Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.

4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Pumpkin Roll

See More Pumpkin Roll Recipes



3 eggs
1 cup sugar
2/3 cup pumpkin
1 t ginger
1/2 t nutmeg
2 t cinnamon
dash of cloves
3/4 cup flour
1 t baking powder
1/2 t salt


Cream cheese filling
1 cup powdered sugar
6 oz. cream cheese softened
3 T butter
1/2 t vanilla
scant 1 T pure maple syrup






1. Preheat your oven to 350°F. Spray a jelly roll baking sheet (15.5″ x 10.5″) with cooking spray. Line with wax paper and spray again (don’t forget the sides). Set aside.

2. Beat eggs on high speed for 5 minutes, or until frothy. Add sugar and mix until combined. Stir in pumpkin, spices, flour, baking powder, and salt.

3. Spread in prepared jelly roll pan, and smooth as much as you can. Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.

4. While the cake is baking, generously sprinkle a kitchen towel with powdered sugar.

5. Remove the cake from the oven and turn out onto the sprinkled towel. Peel away the wax paper, and roll cake and towel up together (roll up the shorter side, not the long side or you’ll have one long skinny pumpkin roll, like in the photos above) to cool for 30 minutes or until mostly cool, but not cold.

6. Make the cream cheese filling, by beating the powdered sugar, cream cheese, butter, vanilla, and maple syrup together. Unroll and spread with filling. Re-roll up and sprinkle with powered sugar. Slice and serve, or wrap in plastic wrap and chill until time to serve.



Fresh Bread Bowls

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Makes 4 Bread Bowls to Fill with your Favorite Soup or Chili




5-1/2 to 6 cups all-purpose flour
2 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1 cup milk
2 tablespoon butter or margarine







1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.



2. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.



3. With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375°F for 25 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill with soup.



S’mores Cookies

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11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares







1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.



2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

3. Add the flour mixture to the butter mixer and combine on low speed.

4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)



5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.



7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.



8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.



9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.



Ghirardelli Almond Brownies

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1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup unsalted butter, melted
1 1/2 cup packed light brown sugar
1 1/2 cup sugar
2 Ghirardelli Luxe Milk Chocolate Almond Bars (large bars)
12 individual Ghirardelli Luxe Milk Chocolate Almond Squares







1. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13 inch baking pan.
2. Sift together the flour, cocoa powder, and kosher salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix together the butter, light brown sugar, sugar and vanilla extract.
4. Add 4 large eggs, one at a time. Once the eggs are fully incorporated, slowly add in the sifted ingredients. Mix until almost combined. Take a spatula and fold the ingredients together.
5. Chop 2 large Ghirardelli Luxe Milk Chocolate Almond Bars into pieces. Throw the chopped chocolate into the brownie batter and fold the pieces into the batter.
6. Spread the batter into the baking pan. Bake for a total of 30 minutes at 350 degrees F.
While the brownies are baking, unwrap 12 individual Ghirardelli Luxe Milk Chocolate Almond square and set aside.
7. Once the brownies have baked for 25 minutes, place the 12 chocolate squares on top of the brownies and slightly press them into the brownies. Continue baking for 5 more minutes. Bake for a total of 30 minutes.
8. Take the brownies out of the oven and cool them completely on a cooling rack. Once the brownies have cooled, cut them into squares and enjoy!



Pumpkin Granola

See More Granola Recipes




2 1/2 cups old-fashioned oats
2 1/2 cups quick cooking oats
2 cups brown rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans
1 cup raisins







1. Place two oven racks on the top and bottom 1/3 of the oven.

2. Preheat the oven to 300°.


3. Set aside two baking sheets with sides lined with a silpat liner, parchment paper or aluminum foil.


4. In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice.
In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract.


5. Stir the wet ingredients into the dry ingredients.



6. Pour the granola on the baking sheets, splitting evenly between the two baking sheets.
With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola.



7. Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).



8. While that is in the oven, chop your nuts and combine them in a bowl and set aside.



9. With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.


10. Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite.


11. Bake for a final 20-30 minutes, until completely dry and golden brown.



12. Let the granola cool completely on the baking sheets.

13. Once cool, add in the raisins.

14. Store in airtight containers and enjoy!



Banana Bread

See More Banana Bread Recipes


1/2 cup of butter, softened
3/4 cup of brown sugar
2 eggs
2 1/3 cups of mashed overripe bananas (I used 4)
1 tsp vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated


1. Preheat the oven to 350 degrees then coat a 9×5 loaf pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

2. In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.

3. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.

4. Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!

Caramel Filled Chocolate Cookies

See More Cookies Recipes


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Tilapia Parmesan

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2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil black pepper
1 dash hot pepper sauce

Roasted Tomato Soup

See More Tomato Soup Recipes


*sliced fresh tomatoes to fill a baking pan (I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes)

6 cloves garlic, peeled
2 shallots, peeled and chopped
fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
approximately 1/2 cup extra-virgin olive oil, divided
1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
heavy cream, preferably raw and organic
sea salt and freshly ground black pepper

Mickey Mouse Cupcakes

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For the cupcake:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

For the Chocolate Cookies:
1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour

Carrot Cake Bars

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10 medjool dates, pits removed (about 5.5 ounces)
2 cups shredded carrots (from about 5 medium carrots)
3/4 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon double-strength vanilla extract (or 2 tsp. regular)
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup whole wheat pastry flour, white whole wheat flour, or gluten-free flour (such as brown rice flour)
1 teaspoon baking powder
2 tablespoons chopped walnuts (optional)

Fat Free English Muffins

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1 1/4 cups warm water
2 3/4 cups bread flour (I have used AP and it works well)
3/4 teaspoon table salt
1 tablespoon sugar
1/4 ounce yeast (or 2 1/4 tsp bread machine yeast)







1. Put all ingredients into the pan of your bread machine in the order suggested by the manufacturer. Set to dough cycle for oven baking or white cycle for bread machine baking.



2 FOR BREAD MACHINE BAKING: after final rise spray the top of the loaf with water and sprinkle cornmeal on top.



3 FOR OVEN BAKING: Preheat oven to 400*. Grease a one quart bowl with solid shortening or cooking spray and sprinkle with cornmeal. Bake for 40 – 45 minutes.



4 Remove from pan and cool on wire rack.

Chicken Parmigiana

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1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese







1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.