Peppermint Bark Fudge

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Ingredients

• 1 14 oz can sweetened condensed milk (396g)
• 1 cup dark chocolate chips (175g)
• 1 cup premium white chocolate chips (175g)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract optional
• 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)

Instructions

1. Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil.  Set aside.
2. Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan). 
3. Add dark chocolate chips to one pan and white chocolate chips to the other.
4. Melt chocolate chips over medium heat, stirring constantly until completely melted. 
5. Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract.  Immediately spread evenly into prepared pan.
6. Once white chocolate has melted, remove from heat and stir in mint extract, if using.  Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
7. Immediately sprinkle with remaining crushed peppermint pieces.
8. Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator). 

This article and recipe adapted from this site

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

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Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
6. Line a large baking sheet with parchment paper.
7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
8. Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

This article and recipe adapted from this site

the best easiest bread you will ever make

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INGREDIENTS

• 4 cups (512 g) unbleached all-purpose or bread flour
• 2 teaspoons kosher salt
• 2 cups lukewarm water (made by mixing 1 1/2 cups cold water with 1/2 cup boiling water)
• 2 teaspoons sugar
• 2 teaspoons instant yeast, see notes above
• room temperature butter, about 2 tablespoons

INSTRUCTIONS

1. Mixing the dough: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. (If you are using active-dry yeast, see notes above.)
2. Let it rise. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
3. Preheat the oven to 425ºF. Grease two 1-qt or 1.5-qt oven-safe bowls (see notes above) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
4. Let the dough rise again for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
5. Bake it. Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

This article and recipe adapted from this site

Tall and Creamy New York Cheesecake

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Ingredients

• 32 oz cream cheese (4 packages) room temperature
• 5 large eggs room temperature
• 2 cups sour cream room temperature
• 8 tbsp butter room temperature
• 1 1/2 cups sugar
• 2 tbsp cornstarch
• 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
• 1 tsp fresh lemon juice

Instructions

1. Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
2. Generously coat inside of pan with butter.
3. Preheat oven to 300º F.
4. Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
5. Add eggs one at a time until blended.
6. Add sour cream and mix until smooth.
7. Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
8. Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
9. Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
10. Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
11. Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
12. Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
13. Serve plain or with berries and whipped cream or even caramel sauce.
14. Notes

This article and recipe adapted from this site

Easy Chicken Alfredo with Zoodles

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Ingredients

1. 4 small, fresh crisp zucchini, spiralized into zoodles (https://cleanfoodcrush.com/spiralizer)
2. 4 small chicken breast fillets
3. 2 Tbsps avocado oil, or olive oil, divided
4. 2 fresh garlic cloves, minced
5. 1 tsp chili flakes, or to taste
6. sea salt and fresh ground black pepper, to taste
7. 1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)

Instructions

1. Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
2. Heat 1 Tablespoon oil in a large saute pan over medium heat.
3. Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center.
4. Set aside on a plate to rest for a few minutes, then slice.
5. Gently pat dry zucchini noodles with paper towels.
6. Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
7. Add zucchini noodles into your hot pan and saute for about 2 minutes.
8. Add in cream cheese, chili flakes into the hot pan and stir gently to combine.
9. Season with sea salt and pepper to taste.
10. Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.
11. Serve immediately and enjoy!

Base Recipe adapted from this SITE

slow cooker chicken pot pie

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Ingredients

• 2 - 3 boneless chicken breasts frozen (no need to thaw)
• 1 can Cream of Chicken Soup
• 1 cup Milk
• 1/2 onion chopped
• 3-4 potatoes (peeled and diced)
• (1) 16 oz bag of Frozen mixed vegetables
• 1/2 cup chopped celery
• Salt and Pepper to taste
• 1 tsp Garlic powder
• 1/4 tsp Poultry Seasoning

Instructions

1. Place everything in the crock pot except the biscuits.
2. Cook on low all day.
3. Remove chicken and Shred. Add back into the crock pot and stir to combine.
4. Bake your biscuits and serve a biscuit on top of each bowl.
5. It is delicious and very easy!

Base Recipe adapted from this SITE

LOW-CARB CRACK CHICKEN CASSEROLE

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INGREDIENTS:

• 2 cups cooked chopped chicken
• 1/2 pound bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup prepared Ranch dressing

INSTRUCTIONS:

1. Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
2. Spread cooked chicken and cooked bacon in the bottom of prepared pan. Top with shredded cheese.
3. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
4. Bake, uncovered, for 30 to 35 minutes.

Base Recipe adapted from this SITE