Pesto Grilled Shrimp Recipe

Photo Credit: Kevin Lynch

Ingredients:

• ½ cup basil, packed
• 1 small clove garlic
• 1 tablespoon pine nuts, toasted
• 2 tablespoons parmigiano-reggiano (parmesan), grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (½ lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

Directions:

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper until smooth.
2. Marinate the shrimp in the pesto for 20 minutes in the fridge.
3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Note: Serves 4, Serve alone as appetizers or in a salad or pasta as a light main.



Original Recipe: closetcooking.com

Ultimate Red Velvet Cheesecake

Ingredients: 

Cheesecake:

• 2 (8-ounce) packages cream cheese, at room temperature
• ⅔ cup granulated white sugar
• pinch of salt
• 2 large eggs
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract

Red Velvet Cake:

• 2½ cups all purpose flour
• 1½ cups granulated white sugar
• 3 tablespoons unsweetened cocoa powder (not Dutch process)
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1½ cups vegetable or canola oil
• 1 cup buttermilk
• ¼ cup (two 1-ounce bottles) red food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

Cream cheese Frosting:

• 2½ cups powdered sugar, sifted lightly to remove any lumps
• 2 (8-ounce) packages cream cheese, at room temperature
• ½ cup unsalted butter, at room temperature
• 1 tablespoon vanilla extract

Directions:

Cheesecake:

1. Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
    
2. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth.
    
3. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
    
4. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Cake Layers:

1. Preheat oven to 350 degrees F.
    
2. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally.
    
3. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
   

Cream Cheese Frosting:

1. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
   

Assemble:

1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
   

Frosting the Red Velvet Cake:

1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake.
    
2. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
    
3. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.
    
4. Decorate, as desired. I recommend white chocolate shavings. Keep this cake refrigerated.

Note: Serves 12.


Recipe found at: saorganics

Cherry Tomato Quiche Recipe

Photo Credit: healthyfood.co.nz

Ingredients: 

Pastry

• 225g flour, plus a little for rolling
• pinch salt
• 115g reduced-fat spread

Filling

• 5 eggs
• 1 cup light evaporated milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups cherry tomatoes, halved
• 2 spring onions, chopped
• ¼ cup grated parmesan cheese
• ¼ cup grated reduced-fat cheddar cheese
• ½ cup fresh basil

Directions:

1. Preheat oven to 190°C. Lightly grease a 20cm flan tin. To make pastry, sift flour and salt in a bowl and rub in spread to form breadcrumbs. Stir in enough cold water to make a soft dough (about 3 tablespoons). Bring dough together with your hands and knead for a few minutes on a lightly floured surface.
2. Roll out pastry slightly larger than tin. Use pastry to line tin. Trim overhanging pastry using a sharp knife. Chill in refrigerator for 20-30 minutes.
3. Bake blind (cover pastry surface with baking paper and for weight use beans or rice) for 15 minutes. Remove beans.
4. To make filling, whisk eggs and milk until combined. Add seasoning. Arrange tomatoes in pastry case, scatter spring onions over then pour egg mixture over. Sprinkle with cheeses. Bake for 30-40 minutes or until just set. Allow to rest for 5 minutes before slicing. Garnish with basil and serve.

Original Recipe: healthyfood.co.nz

Chicken Parmesan Casserole Recipe

Photo Credit: peppervanburen.blogspot

Ingredients: 

• 2 lbs (900 gr) uncooked boneless, skinless chicken breasts, cubed
• 2 cloves garlic, minced
• ¼ tablespoon crushed red pepper flakes
• ¼ cup fresh basil, finely chopped
• 2 cups marinara/pasta sauce
• 1½ cups 2% reduced fat shredded mozzarella cheese
• 2 oz grated parmesan cheese
• 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.
    
2. Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.
    
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Note:Makes 8 servings.



Original Recipe: peppervanburen

Chicken Broccoli and Penne Crockpot

Photo Credit: getcrocked.com

Ingredients:

• 4 or 5 chicken breasts, boneless
• 1/4 c. flour, all-purpose
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 10 3/4 oz. broccoli soup, cream of, canned
• 10 3/4 oz. chicken soup, cream of, canned
• 1/2 soup can of water
• 7 oz. mushrooms, stems and pieces, undrained
• 1 onion, small, chopped
• 1 lb. carrots, baby, cut in half
• 1 lb. broccoli cuts, frozen
• 2 bay leaves
• 1 1/2 c. ziti pasta, or pasta of your choice
• 3/4 c. cheese, cheddar, sharp, shredded

Directions:

1. Combine flour, salt, pepper, and garlic powder in a shallow bowl.
2. Cover chicken pieces with mixture and rub into chicken.
3. Transfer chicken pieces to crock pot and pour any flour mixture that is left over the chicken.
4. Combine soups, water, mushrooms, onion, carrots and broccoli cuts in another bowl.
5. Mix and pour over the chicken. Adding the bay leaves.
6. Cover. Cook on Low for 6 to 7 hours or on High for 4 to 5 hours.
7. Approximately 40 minutes before recipe is done add the pasta and cheese.

Original Recipe: getcrocked.com

Dark Chocolate Mousse

Photo Credit: browneyedbaker.com

Ingredients:

• 8 ounces bittersweet chocolate (60% cacao), finely chopped
• 5 tablespoons water
• 2 tablespoons Dutch-process cocoa powder
• 1 tablespoon brandy
• 1 teaspoon instant espresso powder
• 2 eggs, separated
• 1 tablespoon granulated sugar, divided
• ⅛ teaspoon salt
• 1 cup + 2 tablespoons heavy cream

Directions:

1. Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.
2. In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it’s slightly warmer than room temperature, about 5 minutes.
3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.
4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.

Original Recipe: browneyedbaker.com

Chocalte Peppermint Treat

Photo Credit: somekitchenstories

Ingredients: 

• 2½ Cups of confectioners-powdered sugar (less than 1 pound), divided
• 1½ tablespoon of light corn syrup
• 1½ tablespoon of water (more if needed)
• ½ teaspoon of pure peppermint extract
• 1 tablespoon of vegetable shortening
• 10 ounces of 70% cacao bittersweet chocolate, coarsely chopped

Directions:

1. Ready an electric mixer or stand mixer with paddle attachment. Beat 2¼ cups of powdered sugar with corn syrup, water, peppermint extract, shortening and a pinch of salt at medium speed until just combined. Mixture will be crumbly.
    
2. Sprinkle powdered sugar on work surface and knead mixture with remaining ¼ cup of powdered sugar until smooth. Add a tablespoon or so of water as you knead if mixture doesn’t come together after a minute or so. The finished dough will be smooth and compliant.
    
3. Roll out between sheets of parchment paper on a large baking sheet into a 7 to 8 inch round that is less than ¼ of an inch thick. Freeze until firm, about 15 minutes.
    
4. Remove top sheet of paper and sprinkle round with powdered sugar. Replace top sheet and flip round over to repeat sprinkling on other side.
    
5. With a 1 inch cookie cutter, cut as many rounds as possible and transfer candies to a parchment-lined baking sheet.
    
6. Freeze candies until firm, at least 10 minutes.
    
7. Melt three-fourths of chocolate in a metal bowl over a saucepan of barely simmering water.
    
8. Remove bowl from pan and add remaining chocolate. Stir until smooth. Cool until candy thermometer registers 80°F.
    
9. Return water in pan to boil and remove from heat. Set bowl of cooled chocolate over pan and reheat, stirring, until candy thermometer registers 88 to 91°F. Remove bowl from pan. (I just kept the hot saucepan and bowl on a cloth towel as I worked and the chocolate stayed warm enough to work with.)
    
10. Balance one of the pattie rounds on a form and submerge in melted chocolate, let the excess drip off. Return pattie to sheet. To make decorative lines on top, gently press bottom of fork briefly on top of the patty and then lift straight up.
     
11. Let patties stand until chocolate sets, about 1 hour.

Note: Makes 20 to 30 Candy's



Original Recipe: somekitchenstories

Beef Barbacoa

Photo Credit: food-pusher

 

Ingredients:

• 1/3 cup apple cider vinegar
• 1/2 medium yellow onion
• 2 tablespoons lime juice
• 4 cloves garlic
• 4 teaspoons ground cumin
• 2 teaspoons oregano
• 1/2 teaspoon ground cinnamon
• scant 1/2 teaspoon ground cloves
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1-3 chipotle chiles in adobo sauce (depending on the heat level you like)
• 3-4 pound beef chuck roast

Directions:

1. Preheat oven to 325 degrees Fahrenheit. 
2. In a blender or in a tall cup using a hand blender, blend together the vinegar, onion, limejuice, garlic cloves, cumin, oregano, cinnamon, cloves, salt, pepper, and chipotle pepper(s) until it's a chunky paste.
3. Place roast in a roasting dishSlather on the blended paste.
4. Cover the dish with foil and then the cover if you have one. Cook at 325 degrees for 3-4 hours, or until meat is very tender and shreds easily.

Makes 8-10 servings


Original Recipe: food-pusher

Pesto Stuffed Shells Recipe

Photo Credit: budgetbytes

Ingredients:

• 12 oz. jumbo shell pasta
• 15 oz. part skim ricotta
• 4 oz. (1 cup) shredded mozzarella
• ½ cup basil pesto
• 1 large egg
• 2 cups fresh spinach (optional)
• 1 Tbsp cooking oil
• 3 cups (1 jar) pasta sauce

Directions:

1. In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.
   
2. Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.
   
3. Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.
   
4. Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5x14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges. Enjoy!

Original Recipe: budgetbytes.blogspot.com

Vegan Eggless Benedict

Photo Credit: plantbasedonabudget

Ingredients: 

• 1 avocado, thinly sliced
• 1 tomato, thinly sliced
• 8 slices bread or English muffins (whatever is available or preferred), toasted
• Cayenne pepper, for garnishing
• Paprika, for garnishing
• Freshly ground black pepper, for garnishing
• ¾ cup of soft tofu
• 2 tsp mustard
• 4 tbsp nutritional yeast
• 1½ tsp lemon juice
• ½ cup plain almond milk
• 1 tbsp olive oil
• 2 tsp soy sauce
• Pinch paprika
• Pinch turmeric
• Salt & pepper to taste

Directions:

1. Place the following in a blender for the Hollandaise: tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, and spices. Blend until smooth. Gently warm in a medium saucepan on low heat.
2. On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle warmed sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.
   

Note : Makes 8 muffin halves

Key Lime Cheesecake

Photo Credit: food-pusher

Ingredients:
Crust:

• 1 cup graham cracker crumbs

• 1/3 cup butter, melted

• 1 tablespoon sugar

Filling:

• 2 1/2 sticks (20 oz. total) cream cheese at room temperature

• 2/3 cup sugar
• 1/2 cup sour cream at room temperature

• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze:

• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice

Topping/Garnish:

• 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
• Sliced key limes/limes

Directions:

1. Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.
2. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.
3. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath.
4. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy.
5. Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.
6. For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set.
7. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Original Recipe: food-pusher

Rangoon Crab Dip

Photo Credit: justapinch

Ingredients:

• 1/4 cup chopped scallions
• 2 tablespoons each chopped fresh cilantro and ginger
• 1 teaspoon sugar
• two packages cream cheese, softened, 8 ounces each
• 2 tablespoons lime juice
• salt to taste
• one can lump crabmeat, 6.5 ounces

Directions:

1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
2. Minced scallions, cilantro, ginger, and sugar in a food processor.
3. Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups. 

Original Recipe: justapinch

Breakfast Salad Recipe

Ingredients: 

• 1 Cup Strawberry Yogurt (1 cup = 8oz)
• ¼ Cup Honey
• 1 tablespoon Cider Vinegar
• 1½ Cup Crunchy Granola
• 1 Cup Berries
• 2 Bananas, Sliced
• Lettuce

Directions:

1. Mix the yogurt, honey and vinegar together in a large bowl.
2. Just before serving add the remaining ingredients and toss well with the yogurt dressing

Original Recipe: genet.geappliances.com

Spicy Asian White Bean Dip Recipe

Photo Credit: whiteonricecouple

Ingredients:

• 1 15oz can of white beans (rinsed)  , I prefer the creamy cannellini beans
• 1 Tablespoons olive oil
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce ( or to taste)
• 2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili
• 1 large clove of garlic
• 1/2 teaspoon curry powder
• 1/4 cup of water (addition water needed if you need to make the dip smoother)
• 1 Tablespoon lime juice
• crackers or fried crispy bread

Directions:

1. In blender, combine all ingredients. Blend until smooth.
2. Serve with your favorite crackers or toasted, fried bread.

Original Recipe: whiteonricecouple

Brownie Caramel Cheesecake

Photo Credit: frankiesfoods

Ingredients:

• 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
• 1 package (24 oz) caramels
• 1 (5 oz) can of evaporated milk
• 3 (8 oz) packages cream cheese
• 3/4 cup of sugar
• 3 eggs
• 2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.

 Tip : moisture cake layers tip

Original Recipe: frankiesfoods

Raspberry- Dark Chocolate Banana Bread

Photo Credit: recipeboy

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated white sugar

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 2 large eggs

• 1 1/2 cups mashed ripe banana (about 3 bananas)

• 1/3 cup plain low fat yogurt

• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Tips:

• This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
• Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
• If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
• Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Original Recipe: recipeboy

Crockpot Teriyaki Chicken

Photo Credit: supperforasteal

Ingredients:

• 2 lbs boneless chicken breasts
• ½ cup sugar
• ½ cup soy sauce
• 3 tablespoons cider vinegar
• ½ teaspoon ground ginger
• 1 clove minced garlic
• ⅛ teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons water

Directions:

1. Place chicken in the crockpot.
2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
3. Remove chicken from slow cooker, chop into cubes, and set aside.
4. Strain the cooking liquid into a skillet and bring to a boil.
5. In a small bowl whisk cornstarch and water until combined.
6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
7. Coat chicken with sauce and let heat through.

Original Recipe: supperforasteal

Chili & Cheese Macaroni Recipe

Photo Credit: joelens.blogspot.com

Ingredients:

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions:

1. Preheat the oven to 400 degrees.
2. Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
3. Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.
4. Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
5. Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
6. Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
7. Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving. 

Original Recipe: joelens.blogspot.com

White Chocolate Peppermint Fudge Recipe

 Photo Credit: http://www.tasteofhome.com

White Chocolate Peppermint Fudge Recipe

original source: www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge

Ingredients:

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 squares (1 ounce each) white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow cream
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
• In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
• Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.