Recipes 05

Ingredients: 1 box chocolate cake mix (I used Betty Crocker’s Choc. Fudge 15.25 oz.) 1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.) 4 eggs 1 1/4 cups water 1 cup oil 1 can Pillsbury chocolate fudge cake icing  source:https://lovefoodies.com/nannys-chocolate-fudge-brownie-cake/

Ingredients 4   avocados,   sliced in half length-wise and pitted 8   ounces   chopped cooked shrimp 3.25   ounces   flaked fresh cooked crab 1   cup   finely shredded Cabots White Oak Cheddar 1/2   cup   finely diced vidalia onion 2   eggs,   beaten 2   tablespoons   chopped fresh parsley 1   tablespoon   lemon juice 1/4   teaspoon   seafood seasoning Instructions Preheat the oven to 350 degrees F. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, lemon juice, and eggs; mix well. Spoon the mixture equally on top of each avocado half (you may have a little mixture remaining, depending on the size of your avocados). Place in a glass 9x13 baking dish without tilting the avocados, and bake in the preheated oven for 25 minutes or until heated through. Serve immediately. source:https://rantsfrommycrazykitchen.com/2016/05/03/baked-seafood-stuffed-avocados-brunchweek/

Ingredients Cookies: 1/2   c.   butter   softened 3/4   c.   white sugar 3/4   c.   packed brown sugar 1   c.   canned pumpkin puree 1   egg 1   tsp.   vanilla 2 1/2   c.   flour 1   tsp.   baking powder 1   tsp.   baking soda 2   tsp.   cinnamon 1/2   tsp.   nutmeg 1/4   tsp.   clove 1   tsp.   pumpkin pie spice Icing: 3   c.   powdered sugar 1/2   c.   unsalted butter 1/4   c.   evaporated milk 2   tsp.   vanilla Instructions Cookies: In a large mixing bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla; beat until well-blended. In another large bowl, combine remaining ingredients (all the dry cookie ingredients). Add dry ingredients to pumpkin mixture and beat until just combined. Drop on cookie sheets by tablespoonfuls, and flatten slightly. Bake at 350 degrees for 8-10 minutes, or until edges are lightly browned. Remove cookies to a wire rack. Cool completely. Icing: Put the powdered sugar in a medium bowl, and set aside. Melt butter in a small saucepan over

Ingredients 2 lbs raw chicken breasts, cubed into bite size pieces 3 cloves garlic, minced 1/4 tsp crushed red pepper flakes 1/4 cup finely chopped fresh basil 25 oz jar marinara sauce 3 cups shredded mozzarella, divided 1/2 cup shredded Parmesan cheese, divided 5 oz bag garlic croutons roughly crushed (leaving some bigger pieces) Instructions Preheat oven to 350 degrees. Generously butter a 9×13 casserole dish. Spread cubed raw chicken in the bottom of the dish. Sprinkle minced garlic, red pepper flakes, and basil evenly over chicken. Pour sauce evenly over the top. Combine the cheeses and sprinkle half over the top of the sauce. Top with crushed croutons and then the rest of the cheese mixture. source:http://www.auntbeesrecipes.com/2015/10/easy-chicken-parmesan-casserole.html Cover loosely with foil and bake for 45 minutes. Remove foil and bake 15 minutes more. If the top starts to get too brown, cover loosely with foil. Allow to rest for 10 minutes before serving. Enjoy!

Ingredients 8   oz   penne pasta   cooked according to package instructions 2   TBSPs   extra virgin olive oil 2   boneless skinless chicken breasts   pounded thin 1 1/2   TBSPs   Cajun seasoning   divided 2   TBSPs   unsalted butter 2   cloves   garlic   minced 1   TBSP   all purpose flour 1 1/2   cups   half and half 1/3   cup   grated parmesan   plus more for topping salt and pepper to taste 1   diced tomato fresh parsley   chopped source:https://www.wineandglue.com/creamy-cajun-chicken-pasta/

Ingredients 2 cups Flour 2 cups Sugar 2 teaspoons Baking Soda 2 Eggs 1 (20-ounce), can Crushed Pineapple With Juice 1 cup Chopped Toasted Pecans (optional) 8 oz Cream Cheese, Softened 1 stick Butter, softened 2 cups Powdered Sugar 1 Tablespoon Vanilla Instructions In a medium bowl, whisk together the eggs, crushed pineapple with juice and chopped pecans(toast ‘em first). Mix the flour, sugar, and baking soda in a large bowl. Stir in the egg mixture. Stir gently, just until combined. Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY. Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough. Spread frosting evenly on top of cake. Cut the cake into any size you like source:https://sugarapron.com/2017/10/22/pineapple-pecan-cake/#respond

Ingredients 1   loaf ciabatta (or sourdough) bread,   cut into 1cm slices 1/3   cup   garlic butter Garlic Shrimp: 2   teaspoons   garlic,   minced 1   teaspoon   sweet paprika Juice of half a lemon   (about 1-2 tablespoons) 1   pound   (500g) shrimp,   no tail, peeled and deveined 1/4   cup   fresh parsley,   finely chopped Avocado Salad: Cooked shrimp   (see above) 1   avocado,   cubed 1   cup   grape (or cherry) tomatoes,   halved Juice of half a lemon   (about 1-2 tablespoons) Salt to season Instructions Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.) For The Garlic Shrimp: Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the in

ngredients 1 medium spaghetti squash 2.5 TBSP minced garlic 1 tsp olive or avocado oil 5 oz fresh spinach, chopped 1/2 cup cream 1 TBSP cream cheese (optional but deeeelish!) 1/2 cup freshly grated parmesan cheese, plus extra for topping salt and pepper, to taste grated or sliced mozzarella for topping, to taste Instructions Pre-heat oven to 400 degrees F. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min. Next grab a lipped baking sheet or a rimmed baking dish. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with

INGREDIENTS:   1/2   head   of cauliflower   cut into bite sized florets   2    cups   panko bread crumbs   Kikkoman brand preferred for even baking   2   large  eggs   whisked   1   tbsp   fresh parsley   finely chopped (optional, for garnish) FOR THE BANG BANG SAUCE   2   tbsp   sweet chili sauce   I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds   2   tsp   hot sauce   I used sriracha   1/4   cup   light/low fat mayonnaise   1   tbsp   honey DIRECTIONS: Preheat oven to 400°F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.  While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk u