Slow Cooker Chicken Marsala

Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

This article and recipe adapted from this site

Chicken Francese

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Ingredients

• 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
• 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan grated
• 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
• 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
• 4 garlic cloves minced
• ¼ teaspoon red pepper flakes more, to taste
• ½ cup dry white wine ie, Pino Grigio
• 1 ¼ cups chicken stock
• Juice of two fresh lemons about 4 tablespoons

Instructions

1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2. Cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
7. Place the coated chicken into the hot skillet, 2 at a time.
8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
15. Add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings, if necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!

This article and recipe adapted from this site

fluffy, fluffy pancakes

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INGREDIENTS

• 1 cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• Pinch of Salt
• 2 tbsp White Sugar
• 3/4 cup plus 2 tbsp Milk
• 1 Large Egg, beaten
• 2 tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking

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INSTRUCTIONS

1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Base Recipe adapted from site

ALICE SPRINGS CHICKEN

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Recipe:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
• 2 cup shredded Colby/Jack cheese

INTRUCTIONS

1. First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
2.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***
3. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.
4. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. 
5. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
6. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
7. Serve with the left over Honey Mustard Sauce that you made.

This article and recipe adapted from this site

Sun-dried tomato and mushroom pasta in a garlic and basil sauce

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Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Recipe Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream unlike heavy cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

This article and recipe adapted from this site

LOW CARB PIZZA CASSEROLE

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INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• ½ teaspoon Salt
• 2.5 ounces Pepperoni
• 2 pounds Italian Sausage, if in casings remove from casing before cooking

• 1 tablespoon Olive Oil
• 8 ounces Mushrooms, sliced
• 1 Green Pepper, cut into bite-size pieces
• 12 ounces Mozzarella cheese, shredded
• 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
• 1/4 cup Parmesan cheese, powdered
• 1 teaspoon Italian Seasoning

INSTRUCTIONS

1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
2. Drain the cauliflower pat dry with a paper towel. Set aside.
3. Preheat oven to 400 degrees F.
4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies

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Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Base Recipe adapted from site

Pumpkin Honey Bun Cake

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Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

1. Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

Make the glaze:

1. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from site

Blueberry Peach Coffee Cake

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Ingredients

• 2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter softened
• 4 large eggs, room temperature
• 1 1/4 cups full-fat sour cream
• 4 cups all-purpose or cake flour sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2 peaches, peeled, pitted, diced

Streusel toppping

• 1/2 cup (1 stick) unsalted butter softened
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Instructions

Streusel Topping

1. In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Coffee Cake

1. Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
2. In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
3. Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
4. Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
5. Fold in the blueberries and peach pieces.
6. Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
7. Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool for 20 minutes before slicing. 

Base Recipe adapted from site

Orange Juice Cake

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Ingredients

• 1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
• 1 (3.4-ounce) box instant lemon pudding mix
• 3/4 cup vegetable oil
• 3/4 cup orange juice
• 4 large eggs
• For the glaze:
• 2 cups powdered sugar
• 3/4 cup orange juice
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.  
2. In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs.  Mix for about 2 minutes.  Pour the cake mix into the prepared pan. 
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
4. In a small sauce pan, combine the powdered sugar, orange juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently.  
5. Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.  Allow to cool completely before serving.  This cake is best served after it has rested for about 8 hours.  

Base Recipe adapted from site

Chocolate Brownie Cake

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INGREDIENTS

CAKE

• 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
• 1 box fudge brownie mix
• 4 eggs, room temperature
• 1 1/4 cup water
• 1 cup vegetable oil

GANACHE

• 1 cup heavy whipping cream
• 1 bag (12 ounces) semi sweet chocolate morsels

INSTRUCTIONS

CAKE

1. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
2. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
3. Pour batter into prepared bundt pan and bake for 50-55 minutes.
4. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.

GANACHE

1. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
2. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
4. Pour over cooled cake and serve.

Base Recipe adapted from site

LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET

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INGREDIENTS

• 3 – 6 skinless, boneless chicken thighs
• 1 pound (450g) green beans, trimmed
• 3 tablespoons butter, divided or (ghee for paleo diet)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and fresh cracked pepper
• Juice of 1/2 lemon + lemon slices, for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (we used Sriracha)
• Crushed red chili pepper flakes, optional
• 1/2 cup fresh chopped parsley

DIRECTIONS

1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

This article and recipe adapted from this site

Pan Seared Parmesan Crusted Chicken Recipe

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Ingredients

• 1 egg
• salt and pepper
• 1 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 cup Parmesan cheese (grated or shredded)
• 1/2 cup bread crumbs
• 1/4 cup flour
• 1 lb chicken breasts (thin, 4 pieces)
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly.
2. The second bowl is for the parmesan, bread crumbs and flour.
3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
9. SERVE immediately.

This article and recipe adapted from this site

BAKED CHICKEN AND POTATO CASSEROLE RECIPE

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INGREDIENTS

•  1/4 teaspoon salt or to taste
•  1/2 teaspoon sugar
•  3 dashes ground black pepper
•  1/4 cup heavy whipping cream
•  2 medium-sized potatoes, peeled and cut into pieces
•  8 oz boneless, skinless chicken breasts, cut into cubes
•  2 slices Canadian bacon, cut into pieces
•  4 tablespoons unsalted butter, cut into small pieces
•  1 cup shredded cheddar cheese
•  1 stalk scallion, green part only, cut into small rounds

DIRECTIONS

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan with some oil or butter.
2. Add the salt, sugar, and pepper to the heavy whipping cream. Lightly stir to combine well.
3. Spread the potatoes, follow by the chicken, in one single layer. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour. Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty. Remove from the oven and serve immediately.

This article and recipe adapted from this site

Classic Chicken a la King

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Ingredients

• 1/2 cup salted butter
• 8 ounces mushrooms sliced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk
• 2 egg yolks
• 1/3 cup heavy creamy
• 1 cup frozen peas
• 1 cup chopped drained pimientos
• 4 cups chopped cooked chicken

Instructions

1. In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
2. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
3. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
4. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
5. Serve hot over cooked rice, pasta, toast, or biscuits.

This article and recipe adapted from this site

One Pot Teriyaki Chicken Bowls

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Ingredients

• 1 pound chicken cut into 1" pieces
• 3 tablespoons teriyaki sauce
• 2 cups long grain rice uncooked
• 3 1/2 cups water
• Kosher salt to taste
• 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 1/2 cup carrots chopped
• 1/3 cup green onion chopped
• 1/3 cup peas optional
• 1 cup broccoli chopped
• teriyaki sauce to taste

Instructions

1. In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through).
2. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
3. Reduce heat and cover with lid. Simmer for about 20 minutes.
4. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
5. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

This article and recipe adapted from this site

Slow Cooker Pumpkin Spice Hot Chocolate

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Equipment

• Slow Cooker- 6 quart or larger

Ingredients

• 24 oz. milk chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 2 Tbsp. vanilla extract
• 1 Tbsp. pumpkin pie spice
• 1 gallon whole milk
• Slow Cooker Size:
• 6 quart or larger

Instructions

1. Add everything to the slow cooker, stir.
2. Cover and cook on HIGH for 2.5 hours. Stirring occasionally.
3. Serve topped with whipped cream or marshmallows.
4. Note-
5. If you can’t find pumpkin pie spice I would personally start with 2 teaspoons of cinnamon, 1/2 tsp of nutmeg and a dash of cloves. After the cocoa has heated, taste and add more of what you think it needs.
6. This is a full pot of hot chocolate, it would be hard to travel with all made up. I suggest making this at your party location. You can heat up the milk in the microwave a bit in a glass container to speed up the process.

This article and recipe adapted from this site

https://www.themagicalslowcooker.com/slow-cooker-pumpkin-spice-hot-chocolate/

Perfect Chocolate Chip Cookies

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Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

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Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda and salt together.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
10. Small cookies bake 8-10 minutes
11. Large cookies bake 10-13 minutes.
12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
13. Makes  18 -30 cookies depending on size.

This article and recipe adapted from this site

Pumpkin Pie Cupcakes

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INGREDIENTS:

• 1 15 oz. can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkin pie spice mix
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• whipped cream for topping

INSTRUCTIONS

1. DIRECTIONS:
2. Preheat oven to 350F and line a muffin pan with cupcake liners.
3. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
4. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
5. Pour dry mixture into pumpkin mixture and mix just until combined.
6. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.
7. Bake for about 20 minutes, until cupcakes are set.
8. Let cool in the muffin pan for about 30 minutes.
9. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
10. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

This article and recipe adapted from this site

Pumpkin French Toast

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Ingredients

• 4 eggs
• ⅔ c. milk (whole, low-fat or skim)
• ½ c. pumpkin puree
• 1½ tsp. vanilla extract
• 1 tsp ground cinnamon
• 1 tsp. pumpkin pie spice
• 12 slices Texas toast, french bread, challah, croissant halves

Whipped pumpkin butter:

• ½ c. (1 stick), salted or unsalted butter, room temperature
• ⅓ c. pumpkin puree
• 3 tbsp. maple syrup or honey
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ½ tsp. pumpkin pie spice

Directions

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Notes

-I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!

-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.

This article and recipe adapted from this site