Olive Garden Copy Cat Gnocchi Soup

Ingredients:
3-4 boneless skinless chicken breasts, cooked and diced
1 stalk of celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups low sodium chicken broth
salt and pepper, to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half and half
1 cup fresh spinach, roughly chopped

Instructions:
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Copied from: https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/

Pumpkin Spice White hot chocolate

Pumpkin Spice White Hot Chocolate

• 1/2 cup International Delight Pumpkin Pie Spice Creamer
• 3 cups whole milk
• 1 1/2 cups white chocolate chips
• Whipped cream and cinnamon for garnish optional

Instructions

1. Heat whole milk and white chocolate chips in crock pot on low for 2-3 hours until chocolate is fully melted and combined with milk.
2. Add International Delight Pumpkin Pie Spice Creamer and allow to heat through.
3. Serve with whipped cream and a sprinkle of cinnamon.
    
    
   Tiffany 2019

Pumpkin Cheese Bread

Filling:
1 8 oz package cream cheese
1/2 c white sugar
1 Tbs flour
1 egg
1 Tbs orange zest

Bread:
1 2/3 baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp pumpkin pie spice
1 c pumpkin purée
1/2 c vegetable oil
2 eggs
1 1/2 c white sugar

1. Preheat oven to 325*. Lightly grease two 8x4 inch loaf pans, or one Bundt pan.

2. In a medium bowl, combine filling ingredients and beat until smooth. Set aside. Sift together flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice. Set aside.

3. Place pumpkin, vegetable oil, eggs and sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

4. Bake in oven for 60-70 min or until a toothpick comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Roasted Carrots

iNGREDIENTS

1/4 c. 

butter

2 tbsp. 

honey

1/2 tsp. 

dried rosemary

1/2 tsp. 

garlic powder

Kosher salt

Freshly ground black pepper

15 

carrots (2 lbs.), peeled and halved lengthwise

Fresh thyme, for garnish (optional)

DIRECTIONS

1. Preheat oven to 400º. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper.
2. Place carrots on a large baking sheet. Pour over glaze and toss until coated.
3. Roast until caramelized and glazed, 35 to 40 minutes.
4. Garnish with thyme, if desired, before serving.I

Stephanie Insta Pot Chicken

Blue Ribbon Irish soda bread

https://www.everydayeileen.com/my-blue-ribbon-irish-soda-bread/

Here is the link to the recipe. I followed her instructions exactly.

Shrimp Dip

8 oz cream cheese
1/4 c finely chopped onion
1 can shrimp (drained and rinsed)
2 Tbs lemon juice
2 Tbs cream
1/3 c salad dressing

Mix well and chill overnight in the refrigerator. Serve with potato chips.

Lemon Raspberry Bars

Lemon Raspberry Bars

 Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 12 tablespoons salted butter melted
• 1/2 cup sugar
• Zest of one lemon

For the filling:

• 4 large egg yolks
• 2-14 oz. can fat free sweetened condensed milk
• 1 cup fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 12 ounces fresh raspberries

Instructions

• Preheat the oven to 350F.
• Spray a 9x13" inch baking dish with cooking spray.
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
• Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan.
• Bake for 10 minutes.
• Remove from oven and allow to cool to room temperature.
• Whisk the egg yolks and condensed milk until well mixed.
• Stir in the lemon juice and lemon zest.
• Stir until mixture begins to slightly thicken.
• Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust.
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving.
• Cut into bars and serve.
   
  Tiffany 
  2019

Leige Waffles

Liege Waffles

• 3 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk, lukewarm
• ⅓ cup water, lukewarm
• 2 large eggs warmed up to room temperature
• 2 Tablespoons honey
• 1½ Tablespoons vanilla
• ½ teaspoons salt
• 3 Tablespoons brown sugar
• 1 cup butter, softened to room temperature
• 4 cups bread flour
• 1½ cups Belgian Pearl Sugar

Sweetened Whipped Cream

• 3 cups heavy whipping cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla

Remaining ingredients

• Nutella
• Strawberries
• Cookie Butter
• Raspberries
• Caramel
• Bananas
• Whatever you'd like

Instructions

1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
2. Add in eggs honey, vanilla and salt and beat until well combined.
3. Add in brown sugar and butter and beat until well combined.
4. Add Flour last and knead until dough is formed and is smooth in consistency.
5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
6. In the morning, heat up waffle iron.

Prepare Sweetened Whipped Cream

1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.

Making waffles

1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
3. Place on greased waffle iron and cook until golden brown in color.
4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Tiffany 

2019

Almond Lemonade

1 (6-oz.) can frozen lemonade
1 (6-oz.) can frozen orange juice
1 tsp. Vanilla
1/2 tsp. Almond extract
1 cup sugar
2 1/2 quarts water
1 quart Sprite

Mix together lemonade, orange juice, vanilla, almond, sugar and water. Refrigerate and add Sprite just before serving.

Switchel

Add 3 tablespoons of vinegar to a quart jar or water bottle of your choice.
1/4 teaspoon ground ginger (fresh ginger is probably better but I’m lazy like that)
One packet true lemon
2-3 squirts liquid Stevia or other sweetener of your choice

Fill the rest of the jar with water and stir.

Hawaiian chicken meatballs

1 pound ground chicken (I used turkey)

1 egg

1 tsp paprika ( I used smoked)

1 tsp onion powder

1 Tbs sugar

1 tsp garlic powder

1/2 tsp black pepper

1 fresh pineapple (chopped into cubes)

1/3 c teriyaki sauce

( I doubled this recipe)

Preheat oven to 425. In a large bowl combine chicken, egg, and spices. Mix until well combined and roll into 1 inch balls. Place on cookie sheet and bake at 425 for 15 min or until they are cooked through. Remove meatballs from the oven and place on olive oil rubbed pan. Let the meatballs brown on all sides and remove from heat. Slice a fresh pineapple and using the same pan, brown the pineapple.  You can drizzle honey over the pineapple to give a sweeter taste. Cook pineapple until browned. Using a toothpick pierce a pineapple chunk then a meatball and place on a plate. Drizzle teriyaki sauce over the kabob. Serve immediately! 

Recipe taken from Six Sisters Stuff 

Sausage stuffed acorn squash

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 c chopped onion
1 egg
2 Tbs milk
1 c fresh baby spinach, finely chopped
1-1/2 c soft bread crumbs
1/2 c dried cranberries

Cut squash in half; remove and discard seeds. Place the squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 min or until tender.

Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.

Turn the squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 min or until a thermometer reads 160*

Valentine Eclair

https://natashaskitchen.com/classic-eclair-recipe-video/

Here is the link to the recipe I used to make these Eclairs. All the pictures recipe and video tutorial are on her blog

 Not going to lie... I dirtied every dish in my house and they were very time consuming. However they were yummy and fun to make. 

I may consider making them for a special occasion again but I can totally see why these babies cost so much when you purchase them from the bakery!! Worth every penny. 

Italian Chicken Piccata with Linguine

Italian Chicken Piccata with Linguine:

2 large boneless skinless chicken breasts 

4 Tablespoons flour

4 Tablespoons Parmesan cheese

1 tsp salt

1/4 black pepper

Sauce: 

4 TBS butter

2 TBS olive oil

1 tsp minced garlic

1 cup chicken stock

2 tablespoons fresh lemon juice (or more to taste)

zest from 1 lemon

1/4 cup brined capers (rinsed)

1/4 cup fresh parsley chopped

2 TBS butter to finish sauce (optional)

Fresh Parmesan cheese for garnish

16 ounce package linguine noodles (cooked al dente to package instructions)

(***I doubled this recipe for our recipe club lunch. These pictures will reflect a lot more sauce than this recipe.) 

First butterfly your chicken breasts lengthwise to make 4 pieces of  thin chicken.  Pound chicken flat to tenderize chicken. 

Dredge chicken in flour, cheese, salt and pepper mixture. 

Heat oil and butter in electric skillet or frying pan. I used 350 Degree setting. Brown both sides of chicken a few minutes on each side until cooked through. Set chicken aside. 

Reserve the flower and oil bits in the pan as a base to your sauce. Add chicken broth, lemon juice, lemon zest, and garlic.  bring to a simmer to thicken and reduce on low heat. 

After sauce is thick and bubbly add lemon slices (optional), parsley and capers and simmer for 1-2 minutes. 

Remove lemon wedges and set aside. Then add and an additional 2-3 tablespoons of butter just before serving to add and extra richness to balance the acid. Do not simmer this step. You just barely want the butter to melt. Salt and pepper to taste.  

 Pour sauce over noodles and chicken. Add lemon slices as garnish with fresh grated Parmesan cheese. 

Brussels Sprouts Bake

Brussels Sprouts Bake

Ingredients:

3 T. butter

1/4 cup sliced shallots

2 cloves garlic, minced

32 oz bag of frozen Brussels sprouts, or fresh

1/4 tsp. salt

pinch of pepper

1/4 tsp paprika

3/4 cup cream (or half and half, or milk)

1 1/4 cup grated sharp white cheddar cheese

6 slices cooked bacon, crumbled

Instructions:

Preheat oven to 375 degrees.  Melt butter in oven safe pan, add Brussels sprouts, shallots, garlic, seasonings, salt and pepper.  Saute for 5-8 minutes.  Remove pan from heat, pour in heavy cream, shredded cheese and stir.  Top with crumbled bacon and bake for 12 minutes till cheese is melted and bubbly.  

Ann White

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Preheat oven to 325.

½ cup margarine

½ cup vegetable oil

1 ¾ cups sugar

2 eggs

1 teaspoon vanilla

½ cup sour milk

2 ½ cup flour

4 Tablespoons cocoa

½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon cloves

2 cups grated zucchini

¼ cup chocolate chips

Pour cake batter into greased and floured 9x13 pan (or Bundt pan). Bake for 40-45 minutes at 325.

Serve with drizzled chocolate sauce, whipped cream, sprinkled powdered sugar, or plain. Freezes well.

For the snowman topper, I microwaved large marshmallows for about 20 seconds then used half a mini peppermint pattie and 1/2 a hershey nugget for the top hat - stuck those together by holding the nugget on a pan just enough to melt the bottom a bit. I also used orange tootie fruities for the nose (microwaved a few seconds to soften, then shaped - starbursts would also work). Mini chocolate chips for the eyes.