No Bake Berry Cheesecake

 

Ingredients 

For Crust: 

• 2 cups graham cracker crumbs
• 2 tsp sugar
• pinch of salt
• 6 tbsp melted butter

For Filling:

• 16oz cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 cups heavy cream
• 1/2 tsp vanilla extract
• 1 tbsp powdered sugar

Directions

1. Mix together the graham cracker crust.
2. Press the crumb mixture into a cheesecake pan. Press it up the sides with a measuring cup.
3. Bake the crust at 375F for 6-7 minutes.
4. Beat together the cream cheese filling in an electric mixer. Then fold it into the beaten whipped cream. 
5. Spread the filling in the cooled crust.
6. Cover the tin and refrigerate overnight.
7. Just before serving pile the berries on top.

Thanksgiving Stuffing

 

Ingredients

• 1 loaf white bread, cut into cubes
• 1/2 yellow onion, finely diced
• 1 medium carrot, grated
• 3-4 stalks celery, finely diced
• 1/2 lb ground sausage
• 3/4 cup butter
• 1/4 cup finely minced fresh parsley
• 3 tbsp finely minced fresh sage
• 2 1/2 cups chicken broth

Instructions

1. Cut and dry bread cubes. With a sharp knife cut the loaf of bread into cubes. 
2. Spread cubes out onto a baking sheet to dry out. Leave them on the counter for 2-3 days.
3. Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel. Mince the parsley and sage.
4. In a saute pan, brown the sausage breaking it into small pieces as it cooks. Drain the sausage well and pour it onto a paper towel to soak up any excess grease.
5. In a large saute pan melt the butter on a medium heat. Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrots and cook for 2 more minutes. Add the sage and gently stir in allowing the sage to wilt and release its flavor.
6. To a large mixing bowl, add the dried bread cubes. Sprinkle the fresh parsley on top and add the cooked and drained sausage. Toss to combine. Pour saute pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.
7. Slowly add chicken broth. Start with 1 1/2 cubes of the chicken broth and drizzle it very slowly all over the bread mixture stirring gently as you go. It's important not to pour the liquid in all at once or it will make it soggy. Add more chicken broth as needed.
8. Add to casserole dish. Pour stuffing into a greased 9x13 inch pan. Cover with tin foil.
9. Bake 350 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes.

Lemon Poppy Seed Cake

 

Ingredients

• 3 cups of all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp lemon zest (about 3-4 lemons)
• 8 oz unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tbsp vanilla extract
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 3 tbsp poppy seeds

Lemon Cream Cheese Frosting

• 12 oz cream cheese, block style
• 8 oz unsalted butter, slightly softened but still cold
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350 and spray the cooking pans.
2. Whisk together 3 cups of flour, baking powder, and salt. Add lemon zest and whisk again. Set aside.
3. In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
4. In a bowl, beat butter and sugar on medium-high. Beat until pale and fluffy, about 3 minutes.
5. With the mixer on low, add eggs one at a time. Mix well after each egg. 
6. Add vanilla extract. Mix to combine.
7. Add flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.
8. Add poppy seeds and mix to combine. Batter will be thick and fluffy.
9. Divide batter evenly between the pans. 
10. Bake for 25-27 minutes.
11. Let cool in pans for 10-15 minutes and then remove from the pan to completely cool.
12. Mix butter and cream cheese until smooth.
13. Add vanilla, lemon zest and juice and mix until combines.
14. Gradually add powdered sugar. Whip on medium until smooth and slightly fluffy. 
15. Add the cream cheese frosting onto the cake. Decorate the cake with lemon slices and sprinkle poppy seeds.

Pumpkin Spice Cake w/ Cream Cheese Frosting

 

Ingredients

• 1 cup oil
• 2 cups sugar
• 4 large eggs
• 2 tsp vanilla
• 15oz can pure pumpkin puree
• 1 tsp pumpkin spice
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Cream Cheese Frosting

• 1 cup butter, softened
• 8 oz package of cream cheese, softened
• 4 cups powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. In a large mixing bowl, mix oil and sugar for 4 minutes. Add eggs and vanilla and mix for 1 minute longer. Stir in pumpkin puree.
2. Fold in flour, baking powder, baking soda, pumpkin spice, and salt.
3. Prepare the cake pans with nonstick cooking spray. Evenly pour the cake batter into each pan.
4. Bake for 18-23 minutes. 
5. Let cool and remove the cake from the pan. 
6. In a mixing bowl, cream together softened butter and cream cheese for 2-3 minutes. Stir in powdered sugar and vanilla.
7. Once the cake layers have cooled, spread each layer with cream cheese frosting.

Cranberry Cake

 

Ingredients

• 3 1/3 cups all purpose flour
• 2 cups sugar
• 2 1/2 tsp baking powder
• 1 1/2 cups salted butter, room temperature
• 3 eggs
• 2 tbsp vanilla extract
• 1 cup sour cream
• 1 cup milk
• 3 cups fresh cranberries

Instructions

1. Preheat oven to 350 degrees. Prepare cake pans with baking spray.
2. Whisk together flour, sugar, and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pans.
6. Bake 35-40 minutes.
7. Allow to cool and enjoy!

Chicken & Rice

 

Ingredients

Marinade

• 2 lemons, juiced & zested
• 2 tsp dijon mustard
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Rice

• 1 yellow onion, diced
• 2 cups baby spinach, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Add all of the marinade ingredients to a bowl and stir together.
2. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight. 
3. Preheat your oven to 350 degrees F. In a large skillet, heat 2 tbsp olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. 
4. Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside. 
5. Use your tongs to scrape and remove any browned bits and bunch up to a couple of paper towels to soak up some fat from the pan, but not all. 
6. Add the diced onions and stir for 1-2 minutes or until they start to become translucent. 
7. Add the chopped spinach, garlic, oregano, salt, and pepper. Stir for another 30 seconds or until the spinach starts to wilt. 
8. Add the rice to the skillet and stir well to coat the rice with the oil. 
9. Pour the chicken broth into the skillet and stir well. Bring this to a simmer on the stove. 
10. Place the rice in an oven safe dish. 
11. Arrange chicken thighs on top of the rice, then cover the pan and place in the preheated oven. Bake 35 minutes. Remove the lid, return the pan to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes. 
12. Let the chicken and rice set for 5 to 10 minutes. 

Paleo Lemon Bread

 

Ingredients

• 4 eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 3 tbsp lemon juice
• 1/2 tbsp lemon zest
• 1 1/2 tsp baking powder
• 1 2/3 cup almond flour
• 1/4 cup coconut flour
• pinch of salt

Instructions

1. Preheat oven to 350F. Line a loaf pan with parchment paper.
2. In a medium bowl, beat eggs with maple syrup until smooth. Add coconut oil, lemon juice and lemon zest until smooth. 
3. Sift in baking powder, almond flour, coconut flour, and salt. Stir until well combined with no lumps. 
4. Transfer batter to loaf pan. Bake for 43 minutes or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.