May 2020

Despite all those fillers, this 4-ingredient Natural Chocolate Nice Cream offers the same smooth deliciousness as typical chocolate ice cream. Plus, it’s free from dairy, vegan, and ready to eat in less than 10 minutes. This is eaten with cake. The fresh and enhanced recipes are adapted from my original chocolate version of Banana Ice Cream Recipe, and they use natural ingredients only, without any more sweeteners.

You can, of course, add some stevia, or pure maple syrup, or your favorite sweetener if you want if you’re not a dark chocolate fan. But it’s not necessary for the recipe, particularly when you start with ripened bananas sometimes called “nature candies” because of their ability to naturally sweeten recipes without added sugar. For those of you who don’t want a banana flavor, this healthy ice cream adds extra cocoa to mask the banana, and choosing to use nut butter (or your favorite nut-free alternative) masks it even more. I couldn’t even taste any bananas, frankly. Then I love bananas again, but maybe I’m not the right person to ask.

Just sound like ice cream, well, nice, isn’t it? It means that ice cream is not sweet, and that is, of course, but if you are looking for a lower alternative in fat and calories, this frozen treat is better. This is also organic, vegan, gluten-free, milk-free, and sugar-free.

Ingredients:

2 cups frozen sliced bananas

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

1 tbsp unsweetened almond milk

Directions:

In a high-speed blender or Vitamix, place all the ingredients and combine to create a dense, smooth consistency. Add a tablespoon more milk as required.

Serve straight away or move to a bread loaf lined with parchment. Then put in the freezer to firm up for 1 to 2 hours.

Serve with chocolate flakes.

Note:

You can need to add 1-2 more almond milk teaspoons, depending on how frozen your bananas are.

HEALTHY CHOCOLATE NICE CREAM

Rebecca Despite all those fillers, this 4-ingredient Natural Chocolate Nice Cream offers the same smooth deliciousness as typical chocolate ice cream. Plus, it’s free from dairy, vegan, and ready to eat… Main Dish Recipes HEALTHY CHOCOLATE NICE CREAM European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups frozen sliced bananas
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tbsp unsweetened almond milk

Instructions

In a high-speed blender or Vitamix, place all the ingredients and combine to create a dense, smooth consistency. Add a tablespoon more milk as required.

Serve straight away or move to a bread loaf lined with parchment. Then put in the freezer to firm up for 1 to 2 hours.

Serve with chocolate flakes.

Note:

You can need to add 1-2 more almond milk teaspoons, depending on how frozen your bananas are.

The fresh, rich, butter bites of chocolate are one of the best five minutes of the recipes I have ever prepared. It took more time to melt butter than to add the rest of the recipe together. I packed the rest of them up, and the next day I sent Sean to the office. (No joke, if I had been alone, I could have eaten half a cup!) Do I have to mention my children loved this too? It is hassle-free, quick, and easy no-bake crispy chocolate peanut butter.

Ingredients:

½ cup salted butter softened

2 cups creamy peanut butter

3 cups powdered sugar

3 cups crispy rice cereal

2 cups chocolate chunks, for coating (I prefer dark chocolate)

Directions:

Add the butter and peanut butter to a large microwave-safe bowl. Microwave for around 1 minute.

Stir melted butter and peanut butter together, using a fork, until smooth.

Fill the bowl with the powdered sugar and rice cereal. Mix gently until completely integrated.

Roll the mixture into some 40 1-inch balls using your hands. Place them on a baking sheet filled with wax paper and freeze for 15 minutes.

The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.

To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.

Put the chocolate chunks into a small, microwave-safe cup. Microwave 60-75 seconds, stopping every 30 seconds to test and stir.

Place the frozen balls one at a time in the molten chocolate, then use a fork to roll around to ensure even coating. Place back on a baking sheet covered with wax paper.

Add extra rice cereal to garnish while the chocolate is still soft. Chill the chocolate until it has set.

Serve and enjoy it!

No-Bake Crispy Chocolate Peanut Butter Balls

Rebecca The fresh, rich, butter bites of chocolate are one of the best five minutes of the recipes I have ever prepared. It took more time to melt butter than to… Main Dish Recipes No-Bake Crispy Chocolate Peanut Butter Balls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup salted butter softened
• 2 cups creamy peanut butter
• 3 cups powdered sugar
• 3 cups crispy rice cereal
• 2 cups chocolate chunks, for coating (I prefer dark chocolate)

Instructions

Add the butter and peanut butter to a large microwave-safe bowl. Microwave for around 1 minute.

Stir melted butter and peanut butter together, using a fork, until smooth.

Fill the bowl with the powdered sugar and rice cereal. Mix gently until completely integrated.

Roll the mixture into some 40 1-inch balls using your hands. Place them on a baking sheet filled with wax paper and freeze for 15 minutes.

The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.

To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.

Put the chocolate chunks into a small, microwave-safe cup. Microwave 60-75 seconds, stopping every 30 seconds to test and stir.

Place the frozen balls one at a time in the molten chocolate, then use a fork to roll around to ensure even coating. Place back on a baking sheet covered with wax paper.

Add extra rice cereal to garnish while the chocolate is still soft. Chill the chocolate until it has set.

Serve and enjoy it!

For a delicious tropical treat, tart low carb key lime bars made with coconut milk and coconut oil. Dairy-free without gluten, and great Keurig Green Mountain coffee giveaway. The Lime is the secret to this recipe. Small and tasteful, and easier to cook and bake with than traditional limes. At least, they are when you squeeze them by hand. It took me to make some low-carb lime bars with a whole bag, to get enough juice. So, I used Persian limes for this recipe. Yeah, this is because I had to wear for the juice every bit of these adorable little key limes. You know what? It is all worth it. You’ve got a stunning tart and sweet taste that will whisk you to the tropics at first taste. Combine it with coconut and irrespective of how you stay in Modern English.

Ingredients:

Crust

1½ cup Walnuts

1 cup shredded coconut or coconut flakes

1 cup dates, pitted

1 tsp vanilla extract

Splash of water

Pinch of sea salt

Key Lime Layer

2¼ cups raw cashews

½ cup Key lime juice

¼ cup maple syrup

2 tsp vanilla extract

Lime zest

⅓ cup coconut oil

Shredded coconut or coconut flakes, for garnish

Directions:

The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.

To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.

Press the crust into an 8×8 freezer-safe, parchment-papered pan.

Drain well the cashews and add to the food processor. Mix to smooth.

Scrape the processor’s sides and add the lime juice, maple syrup, vanilla extract, and lime zest.

Mix until smooth, halfway adding the coconut oil.

Spread the mixture over your crust and garnish with additional lime zest and coconut.

Cover and freeze with foil for 3 hours or until set.

Dairy-Free Key Lime Coconut Bars

Rebecca For a delicious tropical treat, tart low carb key lime bars made with coconut milk and coconut oil. Dairy-free without gluten, and great Keurig Green Mountain coffee giveaway. The Lime… Main Dish Recipes Dairy-Free Key Lime Coconut Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust
• 1½ cup Walnuts
• 1 cup shredded coconut or coconut flakes
• 1 cup dates, pitted
• 1 tsp vanilla extract
• Splash of water
• Pinch of sea salt
• Key Lime Layer
• 2¼ cups raw cashews
• ½ cup Key lime juice
• ¼ cup maple syrup
• 2 tsp vanilla extract
• Lime zest
• ⅓ cup coconut oil
• Shredded coconut or coconut flakes, for garnish

Instructions

The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.

To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.

Press the crust into an 8x8 freezer-safe, parchment-papered pan.

Drain well the cashews and add to the food processor. Mix to smooth.

Scrape the processor's sides and add the lime juice, maple syrup, vanilla extract, and lime zest.

Mix until smooth, halfway adding the coconut oil.

Spread the mixture over your crust and garnish with additional lime zest and coconut.

Cover and freeze with foil for 3 hours or until set.

Make cups of peanut healthier with 5 basic ingredients – dark chocolate chips, peanut butter, cocoa oil, and sea salt. For as long as I can recall Reese’s peanut butter cups were my favorite candy. I wanted to take a chance to make healthy homemade peanut butter cups. It turns out that this is the simplest thing ever and needs only five basic ingredients: chocolate chips, coconut oil, peanut butter, honey, and salt from the sea.

Ingredients:

Chocolate Layer:

1 cup of chocolate chips

1 tbsp melted coconut oil

Peanut Butter Layer:

1/2 cup natural peanut butter

1/4 cup honey

2 tbsp melted coconut oil

pinch of sea salt for unsalted peanut butter

Directions:

Line a paper- or silicone-liner muffin tin. The recipe will produce peanut butter cups of around 10-12, depending on how thick you render the layers.

In the microwave, melt and heat the chocolate chips and coconut oil for one minute before chocolates melt and bake easily and at 30 seconds intervals.

Use a spoon to cover the liner bottom with ample chocolate (about 1-2 tsp). Place the chocolate trays in the freezer for approximately 5-10 minutes.

Put peanut butter, sugar, coconut oil, and sea salt in another bowl (if used). Microwave for around 15 – 20 seconds or until partially melted and pourable mixture. Stir to balance.

Remove cups from the freezer, and pour the mixture of peanut butter over each cup evenly. Set in the freezer for approximately 5 minutes.

Pour the rest of the chocolate over the cup and cover the layer of the peanut butter. Even sprinkle the pinch of salt of the sea on top of the chocolate, if you like.

Place the tin in the freezer for approximately 30 minutes an hour. Remove from the freezer and store until ready to be eaten in the refrigerator.

Keep leftovers in the refrigerator. They should last for 5-7 days, at least. Store the cups in the freezer for up to 2 months for longer storage.

5-Ingredient Peanut Butter Cups

Rebecca Make cups of peanut healthier with 5 basic ingredients – dark chocolate chips, peanut butter, cocoa oil, and sea salt. For as long as I can recall Reese’s peanut butter… Main Dish Recipes 5-Ingredient Peanut Butter Cups European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chocolate Layer:
• 1 cup of chocolate chips
• 1 tbsp melted coconut oil
• Peanut Butter Layer:
• 1/2 cup natural peanut butter
• 1/4 cup honey
• 2 tbsp melted coconut oil
• pinch of sea salt for unsalted peanut butter

Instructions

Line a paper- or silicone-liner muffin tin. The recipe will produce peanut butter cups of around 10-12, depending on how thick you render the layers.

In the microwave, melt and heat the chocolate chips and coconut oil for one minute before chocolates melt and bake easily and at 30 seconds intervals.

Use a spoon to cover the liner bottom with ample chocolate (about 1-2 tsp). Place the chocolate trays in the freezer for approximately 5-10 minutes.

Put peanut butter, sugar, coconut oil, and sea salt in another bowl (if used). Microwave for around 15 – 20 seconds or until partially melted and pourable mixture. Stir to balance.

Remove cups from the freezer, and pour the mixture of peanut butter over each cup evenly. Set in the freezer for approximately 5 minutes.

Pour the rest of the chocolate over the cup and cover the layer of the peanut butter. Even sprinkle the pinch of salt of the sea on top of the chocolate, if you like.

Place the tin in the freezer for approximately 30 minutes an hour. Remove from the freezer and store until ready to be eaten in the refrigerator.

Keep leftovers in the refrigerator. They should last for 5-7 days, at least. Store the cups in the freezer for up to 2 months for longer storage.

Delicious peanut butter banana baked cups of oatmeal made from protein-packed peanut butter and naturally sweetened with bananas and just a touch of pure maple syrup. These simple cups of banana baked oatmeal are gluten-free and dairy-free, freezer-friendly, and perfect for both adults and children! They ‘re perfect for children, adults, great for snacking, friendly to the freezer and so simple to make. And I can’t help but love they ‘re packed with almost 6 g of protein to help you post-workout steam.

These oatmeal cups can be prepared in advance and stored in a jar in the refrigerator for up to a week. After they are ready to eat, just heat 20-30 seconds in the microwave.

Ingredients:

1 heaping cup ripe mashed banana

½ cup creamy or crunchy natural peanut butter

2 eggs

2 tbsp of pure maple syrup, you can use honey if desired

2/3 cup unsweetened almond milk

1 tsp vanilla extract

2 cups old fashioned rolled oats, gluten-free if desired

1 tsp baking powder

1 tsp cinnamon

¼ tsp salt

⅓ cup of dark chocolate chips, plus 2 tbsp for sprinkling on top

Optional: ⅓ cup chopped walnuts

Directions:

Preheat oven at about 350 F. Line a 12 cup muffin pan with muffin liners and spray nonstick cooking spray to prevent sticking of oatmeal cups.

Mix the mashed banana, peanut butter, bacon, maple syrup, almond milk, and vanilla in a medium cup, until smooth and well mixed.

Stir in the dry ingredients next: oats, baking powder, cinnamon, and salt; mix well. Fold it into a batter in 1⁄3 cup chocolate chips.

Distribute batter of oatmeal equally among the muffin liners. Sprinkle on top of the extra chocolate chips and bake for 20-25 minutes. Until serving, sprinkle with your favorite nut butter, if needed.

Notes:

To keep dairy-free: keep sure you use a milk-free from dairy and also use chocolate chips free from dairy.

To freeze cups of oatmeal: simply allow them to cool fully after baking, then put them in an airtight container or reusable bag like these and freeze for up to 3 months. Once you’re ready to eat, microwave for 45 seconds-1 minute or until warm

Peanut Butter Banana Baked Oatmeal Cups

Rebecca Delicious peanut butter banana baked cups of oatmeal made from protein-packed peanut butter and naturally sweetened with bananas and just a touch of pure maple syrup. These simple cups of… Main Dish Recipes Peanut Butter Banana Baked Oatmeal Cups European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 heaping cup ripe mashed banana
• ½ cup creamy or crunchy natural peanut butter
• 2 eggs
• 2 tbsp of pure maple syrup, you can use honey if desired
• 2/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 cups old fashioned rolled oats, gluten-free if desired
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ⅓ cup of dark chocolate chips, plus 2 tbsp for sprinkling on top
• Optional: ⅓ cup chopped walnuts

Instructions

Preheat oven at about 350 F. Line a 12 cup muffin pan with muffin liners and spray nonstick cooking spray to prevent sticking of oatmeal cups.

Mix the mashed banana, peanut butter, bacon, maple syrup, almond milk, and vanilla in a medium cup, until smooth and well mixed.

Stir in the dry ingredients next: oats, baking powder, cinnamon, and salt; mix well. Fold it into a batter in 1⁄3 cup chocolate chips.

Distribute batter of oatmeal equally among the muffin liners. Sprinkle on top of the extra chocolate chips and bake for 20-25 minutes. Until serving, sprinkle with your favorite nut butter, if needed.

Notes:

To keep dairy-free: keep sure you use a milk-free from dairy and also use chocolate chips free from dairy.

To freeze cups of oatmeal: simply allow them to cool fully after baking, then put them in an airtight container or reusable bag like these and freeze for up to 3 months. Once you're ready to eat, microwave for 45 seconds-1 minute or until warm

WORLD’s BEST cinnamon rolls big, smooth, sweet, and delicious. Once you try this one you’ll never go back to any other recipe. This cinnamon roll recipe contains ways to make and even freeze them overnight or in advance. It’s not that healthy but sometimes for moments in your life, you need something a bit indulgent which requires something special.

Ingredients:

For the dough:

¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)

2 ¼ tsp quick rie or active yeast (1/4-ounce package yeast)

¼ cup granulated sugar

1 egg and an additional 1 egg yolk

¼ cup unsalted butter, melted

3 cups bread flour

3/4 tsp salt

For the filling:

2/3 cup dark brown sugar

1 ½ tbsp ground cinnamon

¼ cup unsalted butter softened

For the cream cheese frosting:

4 oz cream cheese, softened

3 tbsp unsalted butter, softened

¾ cup powdered sugar

½ tsp vanilla extract

Directions:

Warm milk to 110 degrees F. I like to do this by placing the milk in a healthy microwave bowl for 40-45 seconds and microwaving it. It would have to be like warm water in the bath. Move warm milk to an electric mixer bowl and sprinkle the yeast over it. Add sugar, milk, egg yolk, and butter to taste. Mix well until combined. Then mix with a wooden spoon in the flour and salt until a dough starts to develop.

Place the dough hook on a stand mixer and knead the dough for 8 minutes at medium heat. The dough will turn into a perfect ball, and be a little sticky. If it is too sticky (meaning it sticks to the bottom of the mixer, adds more bread flour in 2 tbsp). If you don’t want to use an electric mixer, you can use your hands to knead the dough on a well-floured surface for 8-10 minutes.

Take the dough ball into a well-oiled bowl and cover with plastic wrap. Allow the dough to rise in size 1 hour to 1 1⁄2 hours. Depending on humidity and temperature, this may take more or less time to complete.

Move dough to a well-floured surface after the dough has doubled in size and roll out into a 14×9 inch rectangle. Spread the melted butter over the dough, leaving a gap of 1⁄4 inch at the far side.

Mix brown sugar and cinnamon in a little dish. Sprinkle the mixture with your hands over the buttered bread, then add the mixture of brown sugar to the flour.

Roll up thickly, beginning at the 9-inch side and bring the seam side down, to cover the edges of the dough as tightly as possible. You’ll also need to break off the ends of the dough about an inch apart because the ends won’t be as full of cinnamon sugar as we’d like it to be.

With a knife or floss, cut into 1-inch pieces. You ought to get nine big pieces.

Place cinnamon rolls in a greased baking pan with 9×9 inches or rectangular cake pan with 9 inches. (I also suggest covering the pan with parchment paper if some of the fillings end up spilling out.) Cover with plastic wrap and hot towel and let it rise for 30-45 minutes again.

Preheat oven at about 350 degrees F. Remove the plastic wrap and towel and bake the rolls of cinnamon for 20-25 minutes or until the edges are only slightly brown. You want to undercut them a little so that they remain soft in the center, that’s why we just want them to be golden brown. Let them cool for 5-10 minutes before freezing. Makes 9 rolls of cinnamon.

To make the frosting: add cream cheese, butter, powdered sugar, and vanilla extract in an electric mixer dish. Beat until it’s soft and flat. Spread over rolls of cinnamon and serve right away.

The Best Cinnamon Rolls You'll Ever Eat

Rebecca WORLD’s BEST cinnamon rolls big, smooth, sweet, and delicious. Once you try this one you’ll never go back to any other recipe. This cinnamon roll recipe contains ways to make… Main Dish Recipes The Best Cinnamon Rolls You’ll Ever Eat European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the dough:
• ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
• 2 ¼ tsp quick rie or active yeast (1/4-ounce package yeast)
• ¼ cup granulated sugar
• 1 egg and an additional 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups bread flour
• 3/4 tsp salt
• For the filling:
• 2/3 cup dark brown sugar
• 1 ½ tbsp ground cinnamon
• ¼ cup unsalted butter softened
• For the cream cheese frosting:
• 4 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Instructions

Warm milk to 110 degrees F. I like to do this by placing the milk in a healthy microwave bowl for 40-45 seconds and microwaving it. It would have to be like warm water in the bath. Move warm milk to an electric mixer bowl and sprinkle the yeast over it. Add sugar, milk, egg yolk, and butter to taste. Mix well until combined. Then mix with a wooden spoon in the flour and salt until a dough starts to develop.

Place the dough hook on a stand mixer and knead the dough for 8 minutes at medium heat. The dough will turn into a perfect ball, and be a little sticky. If it is too sticky (meaning it sticks to the bottom of the mixer, adds more bread flour in 2 tbsp). If you don't want to use an electric mixer, you can use your hands to knead the dough on a well-floured surface for 8-10 minutes.

Take the dough ball into a well-oiled bowl and cover with plastic wrap. Allow the dough to rise in size 1 hour to 1 1⁄2 hours.

Depending on humidity and temperature, this may take more or less time to complete.

Move dough to a well-floured surface after the dough has doubled in size and roll out into a 14x9 inch rectangle. Spread the melted butter over the dough, leaving a gap of 1⁄4 inch at the far side.

Mix brown sugar and cinnamon in a little dish. Sprinkle the mixture with your hands over the buttered bread, then add the mixture of brown sugar to the flour.

Roll up thickly, beginning at the 9-inch side and bring the seam side down, to cover the edges of the dough as tightly as possible. You'll also need to break off the ends of the dough about an inch apart because the ends won't be as full of cinnamon sugar as we'd like it to be. With a knife or floss, cut into 1-inch pieces. You ought to get nine big pieces.

Place cinnamon rolls in a greased baking pan with 9x9 inches or rectangular cake pan with 9 inches. (I also suggest covering the pan with parchment paper if some of the fillings end up spilling out.) Cover with plastic wrap and hot towel and let it rise for 30-45 minutes again.

Preheat oven at about 350 degrees F. Remove the plastic wrap and towel and bake the rolls of cinnamon for 20-25 minutes or until the edges are only slightly brown. You want to undercut them a little so that they remain soft in the center, that's why we just want them to be golden brown. Let them cool for 5-10 minutes before freezing. Makes 9 rolls of cinnamon.

To make the frosting: add cream cheese, butter, powdered sugar, and vanilla extract in an electric mixer dish. Beat until it's soft and flat. Spread over rolls of cinnamon and serve right away.

Red Lobster Cheddar Bay Biscuits are much tastier than those box mixes. This recipe for copycat is so simple it takes just one pot, one whisk, no baking mix, and 20 minutes. Yeah, from start to serve just 20 minutes. To tell the truth, I choose almost anything over seafood. Curiously enough, Red Lobster is a favorite of mine. If you’ve ever been with me, you know that I can only eat my body weight in Cheddar Bay Biscuits.

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tbsp granulated sugar

1 tbsp garlic powder

3/4 tsp kosher salt, divided

1-1/2 sticks (3/4 cup) unsalted butter, (divided)

1 cup whole milk

8 ounces shredded mild cheddar cheese

1/2 tsp dried parsley

Directions:

Preheat oven at 450 degrees F. Line a parchment-papered baking sheet.

To a small microwave-safe mixing bowl, add 1 stick (1/2 cup) of Butter. Microwave for 30 seconds or until molten butter. Set aside.

Combine flour, sugar, baking powder, garlic, and 1/2 teaspoon salt in a large bowl. Whisk well together

Pour the melted butter and milk and whisk until the flour is all wet and do not mix over.

Add the cheese, and fold a spoon in.

Drop onto the baking sheet, heaping spoonfuls. Bake for 10-12 minutes, until golden brown cookies.

Meanwhile, melt the remaining 1/2 stick of butter (1/4 cup) in a small mixing bowl. Microwave for 30 seconds, or before molten chocolate.

Add salt and parsley 1/4 Tablespoon. Stir with a pinch of pastry.

Take the biscuits from the microwave, melted butter mixture, and wash. Serve, and enjoy.

Tips:

Cover with more butter if you are hunting for abundance. Heavy cream isn’t a healthy dairy replacement.

Feel free to replace your usual shredded cheese. I used Pepper Jack in this recipe.

To get a really good texture at the top of the biscuits, it is best to drop them from 2 spoons instead of using a scoop.

RED LOBSTER CHEDDAR BAY BISCUITS COPYCAT

Rebecca Red Lobster Cheddar Bay Biscuits are much tastier than those box mixes. This recipe for copycat is so simple it takes just one pot, one whisk, no baking mix, and… Main Dish Recipes RED LOBSTER CHEDDAR BAY BISCUITS COPYCAT European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• 1 tbsp garlic powder
• 3/4 tsp kosher salt, divided
• 1-1/2 sticks (3/4 cup) unsalted butter, (divided)
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 tsp dried parsley

Instructions

Preheat oven at 450 degrees F. Line a parchment-papered baking sheet.

To a small microwave-safe mixing bowl, add 1 stick (1/2 cup) of Butter. Microwave for 30 seconds or until molten butter. Set aside.

Combine flour, sugar, baking powder, garlic, and 1/2 teaspoon salt in a large bowl. Whisk well together

Pour the melted butter and milk and whisk until the flour is all wet and do not mix over.

Add the cheese, and fold a spoon in.

Drop onto the baking sheet, heaping spoonfuls. Bake for 10-12 minutes, until golden brown cookies.

Meanwhile, melt the remaining 1/2 stick of butter (1/4 cup) in a small mixing bowl. Microwave for 30 seconds, or before molten chocolate.

Add salt and parsley 1/4 Tablespoon. Stir with a pinch of pastry.

Take the biscuits from the microwave, melted butter mixture, and wash. Serve, and enjoy.

Tips:

Cover with more butter if you are hunting for abundance. Heavy cream isn't a healthy dairy replacement.

Feel free to replace your usual shredded cheese. I used Pepper Jack in this recipe.

To get a really good texture at the top of the biscuits, it is best to drop them from 2 spoons instead of using a scoop

This homemade breadstick garlic cheese recipe will put a shame on your local pizzeria. An addictive sauce of garlic butter and gooey is a wonderfully softer yet crispy dough. Serve for a friendly twist with pizza sauce or with my southern sauce spaghetti. This recipe for garlic cheese breadsticks puts Pizza Hut and all of the country’s restaurant chains to shame. The breadsticks begin with my simple recipe for pizza dough, which is beautifully chewy and flavourful (thanks to a touch of garlic salt) on the inside but crispy out. Don’t you believe me, right? Make these things up and see for yourself. In reality, on emotional eating days, it will be perfectly fine, which I give myself once a month.

Ingredients:

2 cups all-purpose flour

1 1/2 tsp garlic salt

1 tsp granulated sugar

1 1/2 tsp dry active yeast

3/4-1 cup lukewarm water

1 tbsp olive oil

4 tbsp salted butter

1 tsp garlic powder

1 tsp Italian seasoning

2 cups Italian shredded cheese blend

1/2- 1 tbsp parmesan cheese

parsley for garnish

Optional: warm pizza sauce for serving

Directions:

Whisk together flour, garlic salt, sugar, yeast in a medium-sized bowl and pour it gradually in water.

Mix the dough until formed

For a minute, using your hands, knead and shape a ball.

In a separate bowl, spread 1 tablespoon of olive oil and move the pizza dough to that bowl. Cover for 1 hour with a paper towel or until the dough has doubled.

Preheat oven at about 425 degrees C.

Roll out dough or baking sheet on your pizza stone.

In a small cup, add butter, garlic powder and Italian seasoning, and microwave until melted. Whisk then brush on dough.

Sprinkle dough with shredded cheese then sprinkle with parmesan cheese. Sprinkle with the parsley, lastly.

Bake until dough is browned and the cheese melts and golden for 15-17 minutes.

Break the bread into pieces, and if desired, serve with moist pizza sauce.

HOMEMADE GARLIC CHEESE BREADSTICKS

Rebecca This homemade breadstick garlic cheese recipe will put a shame on your local pizzeria. An addictive sauce of garlic butter and gooey is a wonderfully softer yet crispy dough. Serve… Main Dish Recipes HOMEMADE GARLIC CHEESE BREADSTICKS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp garlic salt
• 1 tsp granulated sugar
• 1 1/2 tsp dry active yeast
• 3/4-1 cup lukewarm water
• 1 tbsp olive oil
• 4 tbsp salted butter
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 cups Italian shredded cheese blend
• 1/2- 1 tbsp parmesan cheese
• parsley for garnish
• Optional: warm pizza sauce for serving

Instructions

Whisk together flour, garlic salt, sugar, yeast in a medium-sized bowl and pour it gradually in water.

Mix the dough until formed

For a minute, using your hands, knead and shape a ball.

In a separate bowl, spread 1 tablespoon of olive oil and move the pizza dough to that bowl. Cover for 1 hour with a paper towel or until the dough has doubled.

Preheat oven at about 425 degrees C.

Roll out dough or baking sheet on your pizza stone.

In a small cup, add butter, garlic powder and Italian seasoning, and microwave until melted. Whisk then brush on dough.

Sprinkle dough with shredded cheese then sprinkle with parmesan cheese. Sprinkle with the parsley, lastly.

Bake until dough is browned and the cheese melts and golden for 15-17 minutes.

Break the bread into pieces, and if desired, serve with moist pizza sauce.

Broccoli and Cheddar Twice-Baked Potatoes is a simple and delicious recipe. These super-simple potatoes get filled with broccoli and shredded cheese, a tasty and easy side dish. Twice-baked potatoes, identical to biscotti, involve two baking sessions-nearly back to back. The first baking session is to cook the potatoes; you’ll need to make their cores smooth enough to scoop out quickly.

This time of year, you can try to avoid the temptation of comfort food or, you can be like me and just rely on it. Such twice-baked broccoli and cheddar potatoes just await your embrace. Apart from making you drool, these babies can surely satisfy your cravings for cheesy, carby, and cozy food.

Ingredients:

4 medium (washed and dried) russet potatoes

1 tsp olive oil

3 1/2 tbsp of salted butter

1/2 cup non-fat Greek yogurt

1/4 cup buttermilk

1/2 tsp salt

1/2 tsp pepper

3/4 tsp chives

3/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried onion flakes

1/2 tsp dried dill weed

1/2 tsp paprika

1 1/2 cups cooked chopped broccoli, divided

2 cups of shredded cheddar cheese, divided

Directions:

Preheat oven at about 400 degrees F. Line a small parchment-papered baking sheet; set aside.

In a small baking dish, put the potatoes and bake for 1 hour, or until tender. Take away from the oven and set aside to cool. Slice each in half, lengthwise, after the potatoes are cool enough to handle safely. Scoop out the pulp of the potato and put it in a large bowl, taking care to keep the skins intact. Rub a little of olive oil on the outsides of the potato skins. Place the skins onto the baking sheet prepared and set aside.

Add the butter to the pulp and mash, use an electric mixer or potato masher, until smooth. Add the Greek yogurt, buttermilk, salt, pepper, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli, and 3/4 cup cheese. Divide the filling equally between the shells of potatoes then finish with the remaining cheese. Bake for 20-25 minutes or before you melt the cheese and cook the potatoes up. Serve.

Note:

You can use sour cream rather than the Greek yogurt. You can use virtually any other cheese instead of the cheddar.

Broccoli and Cheddar Twice-Baked Potatoes

Rebecca Broccoli and Cheddar Twice-Baked Potatoes is a simple and delicious recipe. These super-simple potatoes get filled with broccoli and shredded cheese, a tasty and easy side dish. Twice-baked potatoes, identical… Main Dish Recipes Broccoli and Cheddar Twice-Baked Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 medium (washed and dried) russet potatoes
• 1 tsp olive oil
• 3 1/2 tbsp of salted butter
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 tsp chives
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried onion flakes
• 1/2 tsp dried dill weed
• 1/2 tsp paprika
• 1 1/2 cups cooked chopped broccoli, divided
• 2 cups of shredded cheddar cheese, divided

Instructions

Preheat oven at about 400 degrees F. Line a small parchment-papered baking sheet; set aside.

In a small baking dish, put the potatoes and bake for 1 hour, or until tender. Take away from the oven and set aside to cool. Slice each in half, lengthwise, after the potatoes are cool enough to handle safely. Scoop out the pulp of the potato and put it in a large bowl, taking care to keep the skins intact. Rub a little of olive oil on the outsides of the potato skins. Place the skins onto the baking sheet prepared and set aside.

Add the butter to the pulp and mash, use an electric mixer or potato masher, until smooth. Add the Greek yogurt, buttermilk, salt, pepper, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli, and 3/4 cup cheese. Divide the filling equally between the shells of potatoes then finish with the remaining cheese. Bake for 20-25 minutes or before you melt the cheese and cook the potatoes up. Serve.

Note:

You can use sour cream rather than the Greek yogurt. You can use virtually any other cheese instead of the cheddar.

Those Chicken Tenders are sweet and buttery that makes it more heavenly. It’s golden brown crispy outdoors while inside staying nice and tender-juicy. I suggest cooking several batches of these, eating some while they’re hot for dinner alongside some rice and broccoli, then packing the rest up into meal preparation containers and storing them all week long in your refrigerator for quick meals.

I am totally and completely addicted to that chicken. I’m addicted to this wickedly delicious sauce of honey butter. I do this with salmon, pork, other chicken cuts such as chicken breast. But hands down, my favorite is to use pieces of chicken tenders in bite sizes. It is juicier than breast, you get a much better caramelization and you get maximum caramelization of the surface by cutting the chicken into pieces of bite-size. You can have this easy chicken on the table in 15 minutes. Need easier chicken recipes to keep the busy nights on hand? I love this recipe made with baked chicken and or this amazing chicken pan! These dinners of chicken are a part of my comfort food.

Ingredients:

1 1/2 lbs. chicken tenders

1 tbsp olive oil

3 tbsp clarified butter or ghee, melted

4 fresh garlic cloves, finely chopped

3 tbsp raw honey

2 Tbsps apple cider vinegar

1/4 tsp of sea salt and fresh ground black pepper to taste

2 tbsp fresh chopped parsley

Directions:

Whisk the melted butter/ghee, salt, vinegar, and honey into a small glass bowl. Sprinkle with sea salt and pepper and add in the chicken tenders.

Throw/stir until both tenders are perfectly powdered.

Allow the flavors to sit and marinate for 5-10 minutes.

Heat olive oil over medium heat in a large skillet.

In a single layer, add the chicken tenders to the pan and cook until golden brown on both sides, for about 8 minutes.

These chicken tenders may need to be cooked in two lots to avoid overcrowding the pan, thus preventing that nice golden brown color.

Sprinkle with chopped fresh parsley, and enjoy.

Honey Garlic Butter Chicken Tenders

Rebecca Those Chicken Tenders are sweet and buttery that makes it more heavenly. It’s golden brown crispy outdoors while inside staying nice and tender-juicy. I suggest cooking several batches of these,… Main Dish Recipes Honey Garlic Butter Chicken Tenders European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 1/2 lbs. chicken tenders
• 1 tbsp olive oil
• 3 tbsp clarified butter or ghee, melted
• 4 fresh garlic cloves, finely chopped
• 3 tbsp raw honey
• 2 Tbsps apple cider vinegar
• 1/4 tsp of sea salt and fresh ground black pepper to taste
• 2 tbsp fresh chopped parsley

Instructions

Whisk the melted butter/ghee, salt, vinegar, and honey into a small glass bowl. Sprinkle with sea salt and pepper and add in the chicken tenders.

Throw/stir until both tenders are perfectly powdered.

Allow the flavors to sit and marinate for 5-10 minutes.

Heat olive oil over medium heat in a large skillet.

In a single layer, add the chicken tenders to the pan and cook until golden brown on both sides, for about 8 minutes.

These chicken tenders may need to be cooked in two lots to avoid overcrowding the pan, thus preventing that nice golden brown color.

Sprinkle with chopped fresh parsley, and enjoy