Easy Cobbler

 48oz triple berry blend

Sugar cookie mix on top

Sprinkle with cinnamon 

Sliced butter on top (1.5 sticks)

Cook for 35-40 min at 350

Broccoli Chicken Salad

 Garlic lovers, this one’s for you!

Here’s how to make it: ⬇

1. First is the sauce. This is as easy as it gets, but can take some time in the oven if you are

using garlic confit. You can either use 4tbsp roasted garlic or 4-5 tbsp garlic confit. If making

confit, you can add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil,

cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using.

2. Now that we have the garlic situation sorted out, let’s make the sauce. In a food processor

add 4-5 tbsp of just the garlic confit, 4oz feta, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white

vinegar, 1/4 cup water, a generou

s pinch of salt, lots of fresh cracked black pepper. Process

well, taste and adjust.

3. Then, the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl.

4. Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it

to the same bowl.

5. Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times

over 5-10 minutes. Submerging them in cold water takes away that intense, sharp bite from the

raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and

chicken.

6 . Add as much sauce to the bowl as you want, toss everything together, give it a taste and

adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like!

Homemad chicken nuggets

 1 can chicken

1 egg

1/2 cup of shredding cheese

Salt/pepper/garlic powder/onion powder

Air fryer on 400 for 7 min then flip and another 5.

Chocolate Chip Black Bean Muffins

 Here’s the full recipe for you! I can’t wait to hear what you think when you make them!

Chocolate Chip Black Bean Muffins

Ingredients

2 (15.5 oz) cans Black Beans, drained and rinsed, or 2¼ cups Cooked Black Beans

4 Eggs

½ cup Maple Syrup, Honey, or sweetener of choice (for lower sugar, decrease to ¼ cup or omit, if desired)

½ cup Cocoa Powder

1 Tbsp Neutral Oil 

1 tsp Vanilla Extract

1 tsp Baking Powder

¼ tsp Salt

⅓ cup Semi-sweet Chocolate Chips, Dark Chocolate Chips, or Sugar Free Chocolate Chips, optional 

Instructions

1. Preheat oven to 350° F and line a muffin tin with liners.

2. In a food processor or blender, blend together black beans and 1 egg until combined. Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed. Stir in chocolate chips.

3. Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired. Bake at 350° F for 25 minutes or until a toothpick comes out mostly clean. Allow to cool for 5 minutes in the muffin tin. Remove to a cooling rack and allow to cool for 10 minutes. Serve and enjoy!

Notes - Muffins can be frozen in an airtight container for up to 3 months. When ready to eat, cook in the microwave for 30 seconds or until warmed through.

Crockpot Orange Chicken

2.5 lb cubed chicken

½ c cornstarch

Coat chicken in cornstarch and lightly brown in skillet, about 3 minutes.

18 oz orange marmalade

¾ c soy sauce

1 tsp minced ginger

1 T sesame oil

1 big scoop minced garlic

1 ½ T rice vinegar

Red pepper flakes

Mix together and pour over chicken in crockpot.

Cook on low for about 3 hours.

Serve over rice with sesame seeds and green onions.

Honey Chicken and garlic plus noodles

 2 Large Chicken breasts diced 

Garlic powder 

Onion powder 

Peeper 

1/4 cup cornstarch 

Mix

Put into hot pan with some oil

Cook

Add 1/2 cup honey

1/4 cup soy sauce

1 tbsp minced garlic from jar

Cook thick Chow mein noodles separately 

Then add them all together 

Homemade Sandwich Bread

 2 cups warm milk, 

 1 tbsp sugar, 

1.5 tbsp yeast, 

whisk, 

 sit 5 minutes, 

1/4 cup honey, 

1 egg, 

1/4 cup melted butter, 

2 tsp salt, 

6 cups all purpose flour, 

5 minutes electric to kneed, 

then hand kneed, 

 put in greased bowl and cover place in warm area for 1.5 hours to double in size. 

 Separate into 2 greased loaf pans, 

cover rise again for 30 minutes, 

350 degree oven for approximately 25 minutes.

Pampered Chef Chicken Vegetable Alfredo Soup

 

5.0 (11 Reviews)

Ingredients

• 3 cups (250 mL) chopped broccoli

• 1 ½ cup (125 mL) chopped carrots

• 1 ½ cup (125 mL) chopped onion

• 1 ½ cup (125 mL) diced red bell pepper

• 3   garlic cloves, pressed

• 6 cups (500 mL) chicken broth

• 3 jars (16 oz/435 mL) prepared Alfredo pasta sauce

• 6 cups (500 mL) diced cooked chicken

• 
  

• 3 tbsp (15 mL) snipped fresh basil leaves

•  Grated fresh Parmesan cheese (optional)

Directions

Place the broccoli, carrots, onion, bell pepper and pressed garlic in a large stock pot Add the broth; and bring to a boil. Cover; and reduce the heat and simmer 5 minutes or until the vegetables are crisp-tender. Add the Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from the heat; stir in basil. Garnish with Parmesan cheese, if desired.

Cottage cheese Banana bread

 What you need:

1 large banana, ripe

2 eggs

1 cup peanut butter, smooth

1 cup cottage cheese

1 tsp baking powder

1/4 cup sugar free chocolate chips

How to make it:

1. Preheat your oven to 350F.

2. Blend all ingredients except chocolate chips & pour in a parchment lined, greased, loaf pan. 

3. Add your chocolate chips and bake for 50-55 mins.

4. Take it out, let cool & enjoy!

Easy Ice cream

 2 cups heavy cream

Whip it til it stiffens.

Add 1 can of sweetened condensed milk 

1/2 cup cocoa. **

Freeze for 6 hrs

** 1, tsp vanilla & crushed Oreos 

Cottage Cheese Banana Bread

This moist and protein-packed banana bread combines ripe bananas with creamy cottage cheese, offering a healthier twist on the classic recipe. Perfect for breakfast or a snack!

Ingredients:

- 2 ripe bananas, mashed 🍌

- 3 large eggs 🥚

- 1/2 cup cottage cheese (full-fat or low-fat) 🧀

- 3 tablespoons maple syrup (adjust to taste) 🍁

- 2 teaspoons vanilla extract 🍦

- 2 1/2 cups almond flour 🌰

- 1 teaspoon baking soda 🥄

- 2 teaspoons ground cinnamon 🌿

- Optional: 1/2 cup chopped walnuts, chocolate chips, or blueberries 🍫🍇

Instructions:

1. Preheat Oven:

- Preheat your oven to 350°F (175°C).

- Line a loaf pan with parchment paper and lightly grease it.

2. Mix Wet Ingredients:

- In a large bowl, combine the mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract.

- Mix until smooth.

3. Add Dry Ingredients:

- Add the almond flour, baking soda, and cinnamon to the wet mixture.

- Stir until fully combined.

4. Fold in Mix-ins (Optional):

- If desired, gently fold in chopped walnuts, chocolate chips, or blueberries.

5. Pour Batter into Pan:

- Pour the batter into the prepared loaf pan, spreading it evenly.

6. Bake:

- Bake for approximately 50 minutes.

- If the top begins to brown too quickly, cover with foil after 30 minutes.

- To check for doneness, insert a toothpick into the center; it should come out clean.

7. Cool and Serve:

- Remove from the oven and allow the bread to cool in the pan for 10 minutes.

- Transfer to a wire rack to cool completely before slicing.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour | Kcal: Approximately 245 kcal per serving | Servings: 8-10 slices

Homemade Velveeta Cheese

 I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).

I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese. Do not use pre-shredded cheese.

*In answer to a lot of people. I have never learned to can, so I don't know if this would work*

A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.

To clarify what Velveeta really is:

Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.

Is Velveeta gluten free?

Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.

What is Velveeta made of?

Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…

Is Velveeta American cheese?

Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.

Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!

HOMEMADE VELVEETA (REAL CHEESE)

Recipe Credit to thespruceeats

INGREDIENTS

1 cup water

1 packet (1/4-ounce) unflavored gelatin

1/3 cup dry milk powder

1/4 teaspoon kosher salt

4 cups grated mild cheddar cheese or a combination of cheddar and Colby

LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.

Put the water in a saucepan and bring to a boil.

Combine the gelatin, milk powder, and salt in a blender and pulse to blend.

Add the boiling water to the blender and immediately pulse a few times.

Quickly add the cheddar cheese and process until smooth.

Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.

Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.

Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.