Recipes

Prep: 15 mins | Cook: 10 mins | Additional: 30 mins | Total: 55 mins | Servings: 48 | Yield: 4 dozen cookies

I could not get enough of these heavenly cookies! They taste the same as the ones I had at a party a year ago. I have always been curious about the recipe until now. Finally, after months of research, trial, and error, I have successfully made a batch of these amazing cookies! Give this one a try and I am 100 percent certain that you would want the recipe as well. Good thing that I am sharing with you today. Enjoy!

Ingredients:

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 pinch sea salt

1 cup butter, softened

1 cup light brown sugar, packed

1 cup white sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1 cup semisweet chocolate chunks

1 cup sweetened shredded coconut

1 cup pecans, chopped

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Line with parchment paper the baking sheets.

Step 3: In a medium mixing bowl, add in the cocoa powder, baking soda, flour, and salt. Whisk until well mixed.

Step 4: In another mixing bowl, add in eggs, butter, vanilla extract, white sugar, and brown sugar. Mix using an electric mixer until fluffy.

Step 5: Transfer the flour mixture gradually into the butter mixture. Whisk until well mixed. Add in the chocolate chunks, pecans, and coconut. Stir until well mixed.

Step 6: Spoon the mixture and drop them onto the lined baking sheets.

Step 7: Place inside the preheated oven and bake for 8 to 10 minutes or until cooked through.

Step 8: Remove from the oven and let it sit at room temperature to cool.

Step 9: Serve and enjoy!

Nutrition Facts:

Per Serving: 138.7 calories; protein 1.6g 3% DV; carbohydrates 16.9g 6% DV; fat 7.8g 12% DV; cholesterol 17.9mg 6% DV; sodium 69.7mg 3% DV.

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Servings: 36 | Yield: 3 dozen cookies

You will be amazed by how awesome these cookies are! I am so glad that I finally decided to give it a try because I just added another recipe to my favorites. Try it today and I am sure that you will put this on your list as well. Enjoy!

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon coarse salt

1 ¾ cups brown sugar

1 cup unsalted butter, softened

¼ cup white sugar

2 large eggs

2 teaspoons vanilla extract

2 cups chocolate chips

18 eaches unwrapped caramel candies (such as Werther’s®), each cut into 6 pieces

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a medium mixing bowl, add in the baking soda, flour, and salt. Whisk until well mixed.

Step 3: In another mixing bowl, add in the butter, white sugar, and brown sugar. Beat using an electric mixer until well blended.

Step 4: Gradually add eggs and vanilla extract. Beat until creamy.

Step 5: Transfer the mixture into the butter mixture and stir until well mixed then add in the chocolate chips.

Step 6: Cut the dough and form them into balls. Place them on the prepared baking sheet and make sure to leave 1-inch space between each cookie.

Step 7: Place 3 caramel slices on top of each cookie.

Step 8: Place inside the preheated oven and bake for 13 to 15 minutes or until golden brown.

Step 9: Remove from the oven and let it sit at room temperature to cool.

Step 10: Serve and enjoy!

Note:

I add the caramels before baking because it looks better compared to mixing it with the dough.

Nutrition Facts:

Per Serving: 178 calories; protein 2g 4% DV; carbohydrates 24.9g 8% DV; fat 8.6g 13% DV; cholesterol 24.1mg 8% DV; sodium 104.7mg 4% DV.

Prep: 30 mins | Cook: 30 mins | Total: 1 hr. | Servings: 8 | Yield: 8 servings

Pasta, chicken, and cheese! What more do you want in a dish? This dish is a complete meal. Serve it with garlic bread, pour a glass of wine, and you have yourself a nice dinner. Enjoy!

Ingredients:

2 cups rotini pasta

¼ cup butter

3 tablespoons all-purpose flour

1 ¾ cups milk

3 cups shredded Cheddar cheese

1 (8 ounces) package cream cheese, cubed

¼ cup white wine

1 tablespoon spicy brown mustard

3 pinches ground nutmeg

½ teaspoon salt

2 cups chopped cooked chicken

10 buttery round crackers, crushed

2 tablespoons grated Parmesan cheese

2 teaspoons butter, melted

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch pan then set aside.

Step 3: Place a large pot on the stove and turn the heat to high.

Step 4: Pour in salted water and bring it to a boil.

Step 5: Add in the pasta and cook for 8 to 10 minutes or until cooked through. Drain the water and rinse with running water to stop the cooking process. Set aside.

Step 6: Place a saucepan on the stove and turn the heat to medium.

Step 7: Add in the butter and allow it to melt. Add in flour gradually and stir until the texture becomes smooth.

Step 8: Pour in a little milk at a time and allow it to boil. Simmer for 1 minute. Reduce the heat to low and add in the Cheddar cheese and cream cheese. Cook until melted completely.

Step 9: Pour in wine and season with nutmeg, mustard, and salt to taste.

Step 10: Place the cooked pasta in a pan. Place a layer of chicken pieces on top of the pasta. Pour in the sauce over the chicken.

Step 11: In a small mixing bowl, add in the parmesan cheese, butter, and cracker crumbs. Stir until well mixed then transfer the mixture over the pasta chicken.

Step 12: Place inside the oven and bake for 30 minutes or until cooked through.

Step 13: Remove from the oven and let it sit at room temperature to cool for at least 10 minutes.

Step 14: Serve and enjoy!

Nutrition Facts:

Per Serving: 510.1 calories; protein 26.9g 54% DV; carbohydrates 17.5g 6% DV; fat 36.3g 56% DV; cholesterol 124.9mg 42% DV; sodium 670mg 27% DV.

Prep: 10 mins | Cook: 5 mins | Additional: 20 mins | Total: 35 mins | Servings: 30 | Yield: 30 servings

These delicious haystacks will surely make your day! This was the first time that I tried this recipe and I am so glad that I did because I never would have tasted how awesome these little treats are! It is so easy to make. All you need to do is to mix the melted chocolate chips and peanut butter. Add in the rest of the ingredients, place inside the fridge and you wait until they are ready to eat. That’s how quick and easy it is to make such an amazing snack! I hope you all love this recipe. You all have a blessed day. Enjoy!

Ingredients:

1 cup semi-sweet chocolate chips

⅓ cup peanut butter

½ cup toffee baking bits (such as Heath®)

1 cup chow Mein noodles

Directions:

Step 1: Prepare a microwave-safe bowl. Add in the chocolate chips and place them inside the microwave. Cook and stir the chocolate chips for 30 seconds. Repeat this method until the chocolate is melted completely.

Step 2: Add in the peanut butter and cook inside the microwave for 20 seconds or until warm

Step 3: Remove from the oven and stir until well blended.

Step 4: Add in the chow mien noodles and toffee bits. Stir until coated completely with the chocolate and peanut butter mixture.

Step 5: Line with parchment paper a baking sheet.

Step 6: Spoon the mixture and drop them into the lined baking sheet. Leave 1-inch space between the haystacks.

Step 7: Place inside the fridge to chill or until set.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 75.9 calories; protein 1.2g 3% DV; carbohydrates 7.4g 2% DV; fat 5g 8% DV; cholesterol 3.3mg 1% DV; sodium 39.4mg 2% DV.

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Servings: 18 | Yield: 1 1/2 dozen muffins

Talk about the perfect breakfast or snack! These muffins will surely light up your day. Start the day with a smile on your face and everything will be alright!

Ingredients:

2 ½ cups all-purpose flour

½ cup rolled oats

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups pumpkin puree

1 cup brown sugar

1 cup white sugar

⅔ cup of vegetable oil

½ cup applesauce

3 large eggs

1 teaspoon vanilla extract

¼ cup raisins

¼ cup packed brown sugar

2 tablespoons butter, softened

2 tablespoons rolled oats

2 tablespoons all-purpose flour

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in 18 muffin cups.

Step 3: In a medium mixing bowl, add in 1/2 cup oats, 2 1/2 cups of flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir until well mixed.

Step 4: In another large mixing bowl, add in 1 cup of brown sugar, white sugar, pumpkin puree, vanilla extract, eggs, applesauce, and vegetable oil. Whisk until well blended.

Step 5: Transfer the flour mixture into the pumpkin mixture. Whisk until well mixed and add in the raisins.

Step 6: In a medium mixing bowl, add in butter and 1/4 cup brown sugar. Beat until well mixed and smooth. Add in tablespoons of oats and flour. Stir using a fork until the top becomes crumbly.

Step 7: Fill each muffin tin with the batter. Sprinkle the streusel topping over the batter.

Step 8: Place inside the preheated oven and bake for 25 to 35 minutes or until the toothpick inserted in the middle comes out clean.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Serve and enjoy!

Nutrition Facts:

Per Serving: 291.5 calories; protein 3.7g 7% DV; carbohydrates 46.6g 15% DV; fat 10.7g 16% DV; cholesterol 34.4mg 12% DV; sodium 371.5mg 15% DV.

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 12 | Yield: 12 servings

This broccoli soup is very soothing. I always serve this on rainy days. My kids love it so much. I can’t blame them because it is very delicious. Aside from the amazing cheesy flavor, it is healthy as well. I don’t have any problem feeding my kids vegetables because I always make an incredible bowl of soup out of them! This particular recipe of soup does not need anything more to make it better because it is already perfect! You just have to try it yourself to know if what I am saying is true. Enjoy!

Ingredients:

½ cup butter

1 onion, chopped

1 (16 ounces) package frozen chopped broccoli

4 (14.5 ounces) can chicken broth

1 (1 pound) loaf processed cheese food, cubed

2 cups of milk

1 tablespoon garlic powder

⅔ cup cornstarch

1 cup of water

Directions:

Step 1: Place a large stockpot on the stove and turn the heat to medium.

Step 2: Add in the butter and allow it to melt.

Step 3: Add in the cooked onion and sauté until translucent.

Step 4: Add in the broccoli and stir.

Step 5: Pour in the chicken broth and simmer for 10 to 15 minutes or until the broccoli is tender.

Step 6: Reduce the heat to low and add in the cheese cut into small cubes. Pour in the milk and sprinkle garlic powder.

Step 7: In a small mixing bowl, add in the cornstarch and water. Stir until the cornstarch is dissolved.

Step 8: Add in the dissolved cornstarch into the soup. Stir until the texture of the soup becomes thick.

Step 9: Serve and enjoy!

Nutrition Facts:

Per Serving: 264.7 calories; protein 10g 20% DV; carbohydrates 15.1g 5% DV; fat 18.2g 28% DV; cholesterol 56.5mg 19% DV; sodium 1136.4mg 46% DV.

Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Servings: 12 | Yield: 1 – 9×13 inch pan

Blueberries in a cake are one of the best things you will ever taste! I can’t express how much I love this recipe. All I know is that every bite is heavenly! Try it and taste for yourself. Enjoy!

Ingredients:

¾ cup butter, melted and cooled

1 cup milk

3 large eggs

1 teaspoon vanilla extract

1 ½ cups granular sucralose sweetener (such as Splenda®)

2 teaspoons baking powder

3 cups all-purpose flour

1 ¾ cups fresh or frozen blueberries

1 ½ cups maltitol brown sugar substitute

¾ cup flour

2 teaspoons ground cinnamon

½ cup butter softened

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking pan then sprinkle flour.

Step 3: In a large mixing bowl, add in the eggs, milk, melted butter, 1 1/2 cups sugar substitute, and vanilla. Stir until well mixed.

Step 4: Add in baking powder and 3 cups of flour. Stir until well blended then add in the blueberries. Stir until well coated.

Step 5: Transfer the mixture into the greased and floured pan. Spread evenly.

Step 6: In a small mixing bowl, add in the 3/4 cup of flour, cinnamon, and brown sugar substitute. Stir until well mixed.

Step 7: Add in the soft butter and stir using a fork until the mixture becomes crumbly.

Step 8: Spread the mixture over the cake.

Step 9: Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake.

Step 10: Remove from the oven.

Step 11: Serve and enjoy!

Nutrition Facts:

Per Serving: 362.9 calories; protein 6.7g 13% DV; carbohydrates 36.7g 12% DV; fat 21.3g 33% DV; cholesterol 99mg 33% DV; sodium 258.6mg 10% DV.

Prep: 10 mins | Cook: 6 hrs. | Total: 6 hrs. 10 mins | Servings: 6 | Yield: 6 servings

This beef in a creamy sauce is simply the best! It is something I cook and serve all the time! It is very easy and simple to cook. All you need to do is to add all the ingredients into a slow cooker, leave it for 6 hours, and you are done! Yeah, as simple as that. This is the perfect recipe for me because I am a very busy parent. I have a business that needs my attention full time but I make sure that my kids still get to eat delicious food. Hence, this savory beef tips! Give this a try and taste it yourself. For busy parents like me, you will benefit highly from this recipe. Feel free to add more ingredients though. Enjoy!

Ingredients:

2 pounds beef stew meat

2 (10.75 ounces) cans of cream of mushroom soup

1 (1 ounce) envelope dry onion soup mix

1 onion, minced

2 garlic clove (blank)s garlic cloves, minced

1 (8 ounces) package sliced cremini mushrooms

1 cup ginger ale

Directions:

Step 1: Prepare a slow cooker and add in the beef.

Step 2: In a large mixing bowl, add in cream of mushroom, garlic, onion, cremini mushrooms, ginger ale, and dry onion soup mix. Stir until well blended.

Step 3: Transfer the mixture into the slow cooker with the beef.

Step 4: Cover the slow cooker and turn the setting to high. Cook for 1 hour and reduce the setting down to low and cook for another 5 hours.

Step 5: Spoon the beef and its sauce over rice or mashed potatoes.

Step 6: Serve and enjoy!

Nutrition Facts:

Per Serving: 338.2 calories; protein 31.8g 64% DV; carbohydrates 18.4g 6% DV; fat 14.7g 23% DV; cholesterol 79.8mg 27% DV; sodium 1150.4mg 46% DV.

Prep: 10 mins | Cook: 1 hr. 30 mins | Total: 1 hr. 40 mins | Servings: 2 | Yield: 2 servings

Are you having trouble feeding your kids with healthy foods? Well, this might just be your lucky day! I have learned a recipe online that involves squash and butter. My kids could not get enough of it! Thanks to my best friend, Louise for giving me the recipe. I’m telling you; this is the best meal to serve kids who are not fans of vegetables. If you like, try adding crispy crumbled bacon on top and fried garlic! It’s going to take this dish to the next level! We usually eat this with steamed rice but it is perfect to eat as is. I hope this helps resolve your problem. Enjoy!

Ingredients:

1 butternut squash, halved lengthwise and seeded

water

1 tablespoon butter, divided

salt and ground black pepper to taste

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a 9×13-inch baking dish, arrange the squash in an upward direction then pour in enough water to submerge the squash.

Step 3: Place inside the preheated oven and bake for 1 1/2 hours or until the squash is soft and tender. Use a fork to check the doneness of the squash.

Step 4: Peel the squash using a fork. It should peel off easily.

Step 5: Spread over the melted butter on top. Sprinkle salt and pepper to season.

Step 6: Serve and enjoy!

Note:

The cooking time depends on the size and weight of the squash. Normally, it takes about 90 minutes to cook a large squash.

Nutrition Facts:

Per Serving: 280.7 calories; protein 5.2g 10% DV; carbohydrates 59.7g 19% DV; fat 6.3g 10% DV; cholesterol 15.3mg 5% DV; sodium 64.9mg 3% DV.

Prep: 20 mins | Cook: 10 mins | Additional: 1 hour 5 mins | Total: 1-hour 35mins | Servings: 12 | Yield: 12 servings

This Broccoli recipe is going to be the best food you will serve today! Not only adults would appreciate this dish but also kids! My kids are not fans of vegetables but combine it with bacon and cheese? It’s as if broccoli is meat. Give this one a try and I am 100 percent sure that it’s going to be a hit!

Ingredients:

1-pound bacon

1 head broccoli, or more to taste

1 red onion, chopped

1 cup golden raisins

1 (8 ounces) package shredded sharp Cheddar cheese

¾ cup mayonnaise

¼ cup white sugar

1 tablespoon white vinegar

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium-high.

Step 2: Add in the bacon and cook for 10 minutes or until crispy.

Step 3: Remove the cooked bacon and place them on a plate lined with paper towels. Let it sit at room temperature for 5 minutes or until cool.

Step 4: Crumble the bacon and put it into a small mixing bowl.

Step 5: Cut the broccoli into blossoms. Put them into a large mixing bowl. Add in the chopped onion, Cheddar cheese, and raisins. Add in the crumbled bacon and stir until well mixed.

Step 6: In a small mixing bowl, add in the vinegar, mayonnaise, and sugar. Stir until well mixed.

Step 7: Transfer the mixture into the broccoli and bacon mixture. Stir until all the ingredients are coated perfectly with the mixture.

Step 8: Place inside the fridge and chill for at least 1 hour.

Step 9: Serve and enjoy!

Notes:

If you have golden Thompson raisins, you can use it instead of black.

You can use Miracle Whip instead of mayonnaise.

You can also cut the Cheddar cheese in small dices instead of shredding it.

Nutrition Facts:

Per Serving: 310.6 calories; protein 10.6g 21% DV; carbohydrates 18.4g 6% DV; fat 22.5g 35% DV; cholesterol 38.5mg 13% DV; sodium 491mg 20% DV.