FOR THE COOKIES:

1 c. salted butter, softened

1 c. light brown sugar

1/2 c. granulated sugar

2 large eggs, at room temperature

2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tbsp. ground cinnamon

1/2 tsp. ground ginger

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 1/2 c. finely grated fresh carrots (from about 6 medium carrots)

1 c. chopped toasted walnuts

FOR THE FROSTING:

8 oz. cream cheese, softened

1/2 c. unsalted butter, softened

1 lb. powdered sugar

1 1/2 tsp. vanilla extract

For the cookies: Preheat the oven to 350

Line 3 baking sheets with parchment paper; set aside. 

Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer

fitted with the paddle attachment on medium speed until pale and creamy, about

3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping

to scrape the sides of the bowl, as needed. 

Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda,

and salt in a medium bowl. Gradually add the flour mixture to the butter mixture

with the mixer on low. Beat until well combined, about 1 minute. Stir in the

carrots and walnuts. 

Drop spoonfuls (about 2 tablespoons each) of the dough on the prepared baking

sheets using a 1 3/4-inch cookie scoop, spacing at least 2-inches apart. Bake two

pans at a time, rotating halfway through cooking, until the cookies are lightly

browned on the edges, 12 to 14 minutes. Cool the cookies on the pans for 3

minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat

with the remaining cookies.

For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer

fitted with a paddle attachment on medium speed until smooth, about 3 minutes.

Add the powdered sugar and vanilla with the mixer on low, beating until

combined. Increase the speed to medium and beat until fluffy, about 2 minutes.

Dollop a spoonful of frosting on the top of each cookie and spread all over the

top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts.

2 sheets frozen puff pastry

2 eggs, at room temperature

8 ounces herbed goat cheese, at room temperature

1 ounce (about 3/4 cup grated) Romano cheese

1 pound asparagus, trimmed and peeled as needed

1 teaspoon vegetable oil

1/4 teaspoon kosher salt

Zest of 1 lemon

Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.

Make the filling:

Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Romano cheese, and 1 tablespoon freshly squeezed lemon juice.

Create the tart shell:

When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.

Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.

Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.

Top the tart: 

Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.

Bake:

Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

Serve:

Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz diced tomatoes
3/4 cups white rice, I use Jasmine
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley

Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.

Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.

Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

16 oz medium pasta noodles (cooked)

16 oz alfredo sauce

1 tsp salt (to taste)

1 oz Ranch Dressing Mix

3 cups cooked and shredded chicken

1 cup cheddar cheese (separated)

2 cups mozzarella cheese (separated)

8 slices bacon (cooked, and chopped)

Preheat the oven to 350 degrees. 

In a large bowl, add in your pasta, alfredo sauce, salt, ranch seasoning, chicken, 1 cup of your cheese, and half of your bacon pieces. Stir it all together. 

Pour pasta into a 9×13 baking dish. 

Sprinkle remaining cheese over the top of the pasta.

Sprinkle bacon pieces over the top of the cheese. 

Place in the oven and bake about 20 minutes, or until the cheese is melted and the whole dish is bubbly and hot throughout.

4 cups all-purpose flour

4 tablespoons sugar

1 teaspoon baking soda

1½ teaspoons salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

1 3/4 cups cold buttermilk, shaken

1 large egg, lightly beaten

1 cup raisins

Preheat oven to 375°F. Line dutch oven (or cast iron skillet) with parchment paper. You can also use a baking dish or cookie sheet.

Combine flour, sugar, baking soda and salt in a large bowl. Place 2 tablespoons of flour mixture in a medium sized bowl. Add raisins and toss to coat raisins well in flour mixture (this well keep them from sinking to the bottom of the bread). Set aside the flour coated raisins.

Using a pastry blender, fork or food processor to cut in the cold butter into remaining flour mixture.

In a small bowl, beat buttermilk and egg, with a fork or whisk, until well combined. Using a wooden spoon (or rubber scraper) add buttermilk mixture to the flour mixture and stir until just combined. Fold raisins into mixture.

On a heavily floured surface, knead dough. I like to work with half of the dough at a time, it’s just easier that way. You will want to add enough flour so it’s not sticky, but be careful to not add too much flour.

Form dough into a ball, and place in prepared pan. Using a serrated knife, cut a 1-inch deep X into the top of the bread.

Bake for 45 to 55 minutes, until perfectly golden brown. Serve warm and store any leftovers in an airtight container for up to a week.

2 tablespoons olive oil
3 large chicken breasts approximately 1 ½ to 2 pounds
salt to taste
pepper to taste
2 cloves garlic minced
¾ cup chicken broth see Notes
½ cup heavy cream
⅓ cup freshly grated parmesan cheese at room temperature
½ cup sun-dried tomatoes
1 teaspoon dried oregano
½ teaspoon red pepper flakes
basil chiffonade, for garnish

Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.
Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonade basil, and serve immediately.

2 cups chicken, cooked/shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded

1 1/2 cups mixed frozen veggies

1 tsp garlic powder

1/2 tsp seasoned salt

2 cans refrigerated biscuits *6 oz cans

In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.

Cut each biscuit into fourths and toss pieces into chicken mixture.

Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.

Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven.

Remove from oven and serve!!

1 rotisserie chicken shredded (about 3 cups)

8 ounces cream cheese softened

5 ounces Frank’s Red Hot Original Sauce

½ cup bleu cheese crumbled

¼ teaspoon salt

¼ teaspoon garlic powder

1 cup Colby jack cheese shredded

⅓ cup green onions chopped

5 large flour tortillas

In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.

Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.

Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.

Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.

Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.

Serve immediately.

1 (8-oz) can refrigerated crescent rolls

1½ lb bacon, cooked and chopped

1½ cups shredded cheddar cheese

1½ Tbsp dry Ranch Dressing mix

6 eggs

½ cup milk

½½ tsp pepper

Preheat oven to 350ºF.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.

Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.

Bake 25-35 minutes or until center is set.

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!