Marbled Red Velvet Cheesecake Brownies

Ingredients..
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
5 tablespoons milk, divided
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar
 2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

directions:
Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!
Yield: 16 hearts

Heart Rice Crispy Treats

Ingredients
3 tablespoons butter
1 16 oz. bag of large marshmallows
Red food coloring
9 cups of Rice Krispie cereal
Cookie sheet
Wax Paper

Directions
Melt the butter in a large pot over medium heat. Add the marshmallows to the pot and stir until melted. Stir in drops of red food coloring until the mixture is the desired shade of pink or red. Stir in the Rice Krispies until they are evenly coated with marshmallow.

Spoon the Rice Krispies mixture onto the cookie sheet and allow to cool for one minute. With waxed paper, flatten the Rice Krispies mixture to an even thickness. Press the heart-shaped cookie cutter into the mixture to create the Valentine Rice Krispie treats. If the Rice Krispies mixture gets too hard to cut into hearts, put it in a bowl and microwave it for 15 seconds.

Chocolate Covered Strawberries

Hello, Valentines Day is right around the corner, so I thought I would post a lovers treat..

Ingredients..
2 cups medium-large strawberries
1/2cup semisweet chocolate chips
1 teaspoon shorting

Directions..
Gently rinse strawberries and dry on paper towels (berries must be completely dry).
Line cookie sheet with waxed paper.
In 1-quart saucepan, melt chocolate chips and shorting over low heat, stirring frequently. Remove from heat. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined tray or cookie sheet.
Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften.

Blue Berry Muffins

Ingredients:

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries




Streusel topping:

1/4 cup packed brown sugar
2 tbsp slivered almonds
1 tbsp butter, melted
1 tsp cinnamon
In a small bowl, stir together the brown sugar, almonds, butter and cinnamon. Set aside.

To make the muffins:
Pre-heat oven to 375 F.

 In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the egg, milk, and butter. Pour over the flour mixture and stir just until moistened-fold in blueberries.

  Spoon into paper lined cups until 2/3 full and sprinkle with streusel topping. Bake for 20-25 min. Let cool in pan for 3 minutes before removing from pan to rack to cool.

Makes 12

Bread Crumb Dipped Pork Chops

4 boneless pork loin chops (1 lb)
1/4  all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2  tablespoons milk
1/2 cup seasoned dry bread crumbs
2 tablespoons vegetable oils

 Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet until about 1/4 inch thick.

 In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
 In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and white in center.

No yeast Pizza Dough

INGREDIENTS
2¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
¼ cup butter (room temperature)
INSTRUCTIONS



Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about ¼ of an inch thick.
Top with desired toppings and bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!

Mashed Potatoes

 Mashed Potatoes Recipe

Ingredients:

2 pounds of Potatoes- yukon gold or russet

1/2 – 3/4 cup Almond Milk (you can substitute your favorite dairy free milk or if dairy is not a problem, cow’s milk)

2-4 TB Earth Balance Natural Buttery Spread Soy Free (you can substitute your favorite spread or if dairy is not a problem, real butter)

1 TB Sea Salt

Pepper to taste

Directions:

Peel and slice your potatoes to an even thickness.  I aim for about 1 inch.  Place them into a bowl of ice cold filtered water.  Drain and place in large pot to cook.  Cover with filtered water, add 1 Tb of salt to the water and bring to a boil.  Boil the potatoes until tender.  I test mine with a fork.

 Heating almond milk with dairy free butter

Heating almond milk with dairy free butter

Drain your potatoes in a colander.  Add the milk and 2 TB butter into the pot you just cooked the potatoes in.  If you want you can always heat your milk in the microwave so the transition from cooked potatoes to mashed is faster.  Place the ricer on the sides of the pot.  Spoon the potatoes into the ricer and press.  Next mix the potatoes and milk together.  Add in the rest of the butter, salt and pepper to taste.  Remember to taste means you get to taste it and decide if it needs more salt, pepper, butter or milk.

Pumpkin Pudding

Ingredients:

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
some of the ingredients
2 Large Eggs, 3 if they are the small organic ones

1/3 cup agave

1-2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp salt

1 15 ounce can of organic pumpkin

1 13 ounce can of organic coconut milk

Directions:

In a bowl mix together your eggs, agave and spices with a whip.  Next incorporate your pumpkin.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
pumpkin, egg, agave, seasonings
Now add in your coconut milk and mix.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding with coconut milk
Now it’s ready to be poured into your pie pan.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding whipped
Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding ready for the oven
Bake at 35o degrees for 50-60 minutes.  Start checking around 45 minutes to see if it’s done.  I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before.  It was done and ready to come out of the oven.

Let it cool for 15-30 minutes.  Scoop it out and serve it however you like.

Oatmeal Raisin and Walnut Cookies

Ingredients:

2 1/2 cups blanched almond meal flour

1/2 teaspoon sea salt

3/4 teaspoon baking soda

1 teaspoon cinnamon

2/3 cup grapeseed oil

1/2 cup coconut nectar raw

1/2 cup filtered water

1 tablespoon pure vanilla extract

1 cup gluten free oats*

1 cup raisins

1/2 cup broken walnuts

Directions:

Preheat the oven to 350. Line large baking sheet with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, raisins and oats.

In a medium bowl, whisk together the grapeseed oil, coconut nectar, vanilla and water.

Stir the wet ingredients into the dry ingredients.

Using a Stainless Steel Scoop, 4 Tablespoon, scoop the dough and place on the prepared making sheets and then flatten a little with your hand or the back of a fork.

Bake for 8-12 minutes, until they are lightly brown. Remove from oven and allow to cool down enough to pick up and eat.

Twisted Chocolate Bark Recipe

Ingredients:

Chocolate to melt for base (Enjoy Life chocolate chips used here, gf, df, soy free)

Turkish apricots diced

organic raisins

dried blueberries

dried cranberries

pitted dated diced

pistachios

organic pepitas

organic sunflower seeds

almonds

raw cashews

pecans broken into pieces

walnuts

hazelnuts

marshmallows

roasted chickpeas

course sea salt

Directions:

Really, do you need directions?  It seems silly to give directions to a non-recipe but I gave ingredients so lets keep it balanced.

OK, melt the chocolate and pour it out onto parchment paper.  Toss on your toppings, make sure you press them into the chocolate and then let cool to set up.  Break up into pieces and then try not to eat them all at once.

Strawberry Margarita Recipe

Ingredients:

4-6 large strawberries
6 organic limes juiced
1 seedless naval orange juiced
4 oz Tequila
2-4 ice cubes
2-4 teaspoons agave
Margarita Salt

Directions:

Juice your fruit into the blender, add in the strawberries, ice cubes, tequila and agave.  Blend on liquefy.   Rim your glass with the lime and dip into a plate of the salt.  Fill your glass with the Strawberry Margarita and enjoy!

Makes 2 margaritas.

Dairy Free Chedda Fondue

Ingredients:
2 3/4 cups water or plain nondairy milk  
1 cup roasted red peppers (skin and seeds removed), or pimento pieces 
1/2 cup nutritional yeast
1/2 cup  raw cashews, or 1/3 cup cashew butter  
1/3 cup  quick-cooking rolled oats, or 1/4 cup flour (any kind, your choice) 
1/4 cup kuzu, arrowroot, or cornstarch  ( I used arrowroot)
3 Tablespoons fresh lemon juice
2 Tablespoon sesame tahini
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon crushed garlic
1/4 teaspoon Tabasco
1/4 teaspoon each paprika and grated nutmeg
Instructions:
Place all the ingredient in a blender and process several minutes until the mixture is completely smooth.  Pour into a medium saucepan and bring to a boil, stirring constantly.  Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth.  Transfer to a fondue pot and keep warm over a very low flame.
Makes 4 cups (about 7-8 servings)
This opulent fondue is fabulous with button mushrooms, cauliflower chunks, bell pepper squares and cutes of sesame or her-seasoned whole-grain bread (gluten free for me!)
From The Ultimate Uncheese Cookbook, copyright Jo Stepaniak,

Beef Brisket Vegetable Soup Recipe

Ingredients:
1 stalk organic celery sliced
3 organic carrots peeled and sliced
1 large shallot diced
4 small to medium Yukon Gold Potatoes rough chop
1 tsp thyme
1 tsp parsley
1 tsp Organic Extra Virgin Olive Oil
1 cup filtered water
3-4 cups beef brisket stock
1 piece beef brisket – size of your fist
Directions:
Prepare your vegetables.  I left the skin on my potatoes but you can peel them if you like that better.  I was going for speed as I was very hungry.
Heat your soup pot between medium high and high.  Add the oil into the hot pot and the celery.  Once that starts to soften add in the onion and carrots.   Let them cook up a little, then add in your water and potatoes plus the seasoning.
Bring to a boil and cook for 10-15 minutes or until the carrots and potatoes start to soften.
Now add in your parsley, thyme, beef brisket stock and the meat.  Before you add in the meat you will want to shred it and take any big chunks of fat off.
Heat this until it starts to boil then turn down to low to keep warm.  Taste for seasonings as you may want to add salt and pepper.  However with this being the stock that was created when cooking your seasoned beef brisket, it should already be packed with flavor.
Serve when ready to eat!

Skinny Chocolate Crepes with Banana-Pecan Topping

Ingredients

1/3

cup Gold Medal™ whole wheat flour

2

tablespoons packed brown sugar

2

tablespoons unsweetened cocoa powder

1/8

teaspoon salt

2/3

cup fat-free milk

1/4

cup refrigerated or frozen egg product, thawed

1

teaspoon cooking oil

1/2

teaspoon vanilla

4

medium bananas

1/4

cup sugar-free, fat-free caramel-flavor ice cream topping

1/4

teaspoon rum extract

1/4

cup finely chopped pecans, toasted

Directions

• 1 For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
• 2 Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
• 3 Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
• 4 In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
• 5 To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.

Easy Strawberry Lemon Cupcake Recipe

Ingredients

Lemon cake mix and ingredients
Kraft Jet-Puffed Strawberry Snacking Marshmallows
Sliced strawberries

Instructions

1. Mix batter for lemon cake mix. Spray mini muffin pan with cooking spray. Pour batter into mini muffin pan.
2. Bake mini cupcakes at 350 for 10-12 minutes.
3. Remove mini cupcakes from oven. Make a dent in the center of each cupcake using thumb or end of kitchen utensil.
4. Place one strawberry marshmallow in the dent of each cupcake.
5. Put pan back in oven for 3-4 minutes until marshmallows are just melted through.

Remove pan from oven. Quickly place strawberry slice in the marshmallow on each cupcake.

found this recipe searching the internet and it was 

Yummy.. Original site i found it on

STOVE TOP PIZZA DIP

Yields: 4 servings

Ingredients:

4 ounces cream cheese softened
3/4  cup grated mozzarella cheese, divided
3/4 cup finely grated parmesan cheese, divided
1/2 cup pizza sauce
6-7 slices pepperoni

Directions:

1. In small saucepan heat two tablespoons of olive oil on low heat.
2. Gently stir in softened cream cheese.
3. Sprinkle half of the mozzarella cheese on top and continue cooking on low for approximately one minute. Turn off heat and let saucepan continue to sit on hot burner.
4. Now, sprinkle half of the Parmesan cheese on top.
5. Spoon the pizza sauce on top of the Parmesan cheese.
6. Top with remaining mozzarella and Parmesan cheese.
7. Place pepperoni or additional toppings on top of the cheeses.
8. Cover saucepan with lid and cook very carefully on low heat until all cheeses are melted through and sauce is bubbly — approximately 12 minutes.

Serve hot and enjoy!

Baked Turkey

Ingredients
1 turkey, approx. 15 lbs.
Juice of a lemon
Salt and pepper
Olive oil or melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
1 to 2 carrots
1 bunch of parsley
Several sprigs of fresh rosemary, thyme
* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people
Method
1 Defrost and De-Chill
If you are starting with a frozen turkey, you will need to defrost it first, a process that can take several days depending on the size of the turkey. Place the wrapped frozen turkey in a pan to catch any leaks, and then in the refrigerator to defrost. You will need about 5 hours of defrosting for every pound of turkey. Which means that if you have a 15 pound turkey, it should take 75 hours, or a little over 3 days, to defrost.
Remove the turkey from the refrigerator 2 to 3 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.

2 Remove Giblets and Rinse Turkey
When you are ready to cook the turkey, remove it from its package. Reach into the turkey's main cavity and pull out the neck and giblets (gizzard, heart, liver). The giblets may be wrapped in a small paper package. (If they're not in the main cavity, check the neck opening, sometimes they're hiding there!) If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.) You can either cook the neck alongside the turkey, or save it for turkey soup. You can also use all of the giblets for making giblet gravy.

Golden Yeast Rolls

 INGREDIENTS
YIELD
24 rolls
1 (1/4 ounce) package active dry yeast (reg size)
1⁄4 cup water, very warm
1⁄3 cup sugar
1⁄4 cup butter or 1⁄4 cup margarine
1 teaspoon salt
1 cup milk, scalding hot
1 egg, lightly beaten
4 1⁄2 cups all-purpose flour, sifted
2 tablespoons butter or 2 tablespoons margarine, for brushing rolls, melted

DIRECTIONS

1. Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.

1. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.

1. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

1. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

1. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

1. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

1. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.

1. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

Green Bean Casserole

Ingredients

1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup 
3/4 cup milk 
1/8 tsp. black pepper 
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained 
1 1/3 cups FRENCH'S® Crispy Fried Onions 

Directions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions. 
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

For a twist, try the Festive Green Bean Casserole.

Baked Mac & Cheese

Ingredients

2 cups milk

2 tablespoons butter 

2 tablespoons all-purpose flour 

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (10-oz.) block extra sharp Cheddar cheese, shredded 

1/4 teaspoon ground red pepper 

1/2 (16-oz.) package elbow macaroni, cooked

Preparation

1. WHISK FLOUR INTO BUTTER

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.