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How to Throw an Easy Hanukkah Party

The key to stress-free holiday entertaining is all in the planning. Being prepared and making your list of to-do`s in advance will make your party planning feel effortless. More

How to Throw an Easy Hanukkah Party

Deliciously Easy Tomato Soup with Parmesan Dumplings

Looking for the perfect quick and easy tomato soup recipe? Here it is, a delicious tomato soup that can be made in under 30 minutes, but, don`t let the speed fool you. This quick bowl of comfort not only offers up depth of flavor, but also is elegantly topped with Parmesan dumplings to make it a perfect entertaining first course.
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Deliciously Easy Tomato Soup with Parmesan Dumplings

Easy and Cheesy Chicken Enchilada Recipe

Bite Me More is spicing up your life with this amazing Chicken Enchilada recipe, an easy (and super cheesy) way to bring Mexican flavors to the table. Tender tortillas are rolled around zesty rice and shredded chicken and topped with a homemade enchilada sauce and Monterey Jack cheese. Your friends and family will devour this dish faster than you can say ¡Olé! More

Easy and Cheesy Chicken Enchilada Recipe

Easy Apple Strawberry Crisp Recipe

This Apple and Strawberry Crisp recipe is the best - not only does it serve up a delicious dessert of cinnamon apples and sweet strawberries tucked under a thick and extra-crunchy oat topping, but it also is the easiest, most foolproof dessert recipe around. More

Easy Apple Strawberry Crisp Recipe

Easy Baked Zucchini Chips Recipe

Did you ever think zucchini could lift you out of your potato rut? It can, and never more so than with these totally delicious oven-baked zucchini chips. Coated in a breadcrumb and parmesan crust, these easy zucchini chips trump boring spuds, every time. More

Easy Baked Zucchini Chips Recipe

Easy Broccoli Souffle Recipe

“The Brady Bunch” taught me a lot – pork chops go with applesauce and freckles can be bleached with lemon juice. But it was Alice tiptoeing as her soufflé baked that really stuck with me. Seems I was duped – loud noises don’t level a soufflé, but repeatedly opening the oven does. So leave the door shut and let this airy, savory soufflé soar. One whiff of the melted cheesy goodness and like Marsha, you too will be saying, “Oh! My nose!” More

Easy Broccoli Souffle Recipe

Easy Chicken Curry Recipe

Some crazy dudes climb straight up mountains to get a natural high. Others jump off the backs of them in search of the same buzz. But we have a much lazier answer, we just grab a bowl of curry. Yes, curry. Studies link curry consumption and the release of endorphins – dig in for your hassle-free Himalayan high. More

Easy Chicken Curry Recipe

Easy Focaccia Bread with Creamy Roasted Red Pepper Dip

For those of you intimidated by baking bread, we have one word for you: focaccia. The flat, oven-baked Italian bread isn`t only topped with olive oil, rosemary and salt, but it`s also super easy to whip up. Pair it with our creamy white bean and roasted red pepper dip and you`ll be rushing to bake (and break) bread!


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Easy Focaccia Bread with Creamy Roasted Red Pepper Dip

Easy Grilled Cola Chicken Recipe

When the kids ask, "What`s for dinner?" you`ve now got the answer that`s guaranteed to get cheers: Cola Chicken. Easy to prepare and quick to disappear, this sweet and savory BBQ chicken is a hit every time. What are you waiting for? Fire up the grill! More

Easy Grilled Cola Chicken Recipe

Easy Mango and Coconut Chicken Curry

Looking for curry-in-a-hurry? Look no further than this easy, aromatic, sweet and spicy Mango and Coconut Chicken Curry recipe. One bite of this Indian-inspired curry of sweet mango, creamy coconut milk and kickin` spices and you`ll be transported straight to the Taj Mahal.


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Easy Mango and Coconut Chicken Curry

Easy Miso Cod Recipe

Made famous by celebrity chefs Nobuyuki “Nobu” Matsuhisa and Wolfgang Puck, the pairing of miso and cod is, well, like peanut butter and jelly...they belong together. Though super-simple to make, remember to plan ahead because the longer the fish marinates, the better. More

Easy Miso Cod Recipe

Easy Oreo Truffles

Using a classic cookie, these easy-to-make Oreo Truffles are bound to become a classic in your candy repertoire! More

Easy Oreo Truffles

Easy Pavlova with Berries & Cream

Don`t tell us to "go big or go home." We`ll do both, as we did with this dramatic dessert, a Berry and Cream Pavlova. We took the traditional, measly, single-layered pavlova and turned it into a meringue masterpiece. All that, and we did it at home. Egg Whites were beaten stiff crisp-on-the-inside, soft-on-the-inside shells were baked and cream was whipped, resulting in stacked layers of airy, marshmallow-like meringue, mounded with sweet clouds of cream and fresh berries.  More

Easy Pavlova with Berries & Cream

Easy Ramen Noodle Soup Recipe

Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen. More

Easy Ramen Noodle Soup Recipe

Easy Ricotta Gnocchi in Tomato Sauce

These small dumplings are harder to pronounce – NOK-ee? NYO-ke? NEE-okee? – than to make from scratch. Using basic ingredients such as ricotta, eggs, flour and Parmesan cheese we’ve created the lightest, most tender-textured gnocchi. Or, is that NYAW-kee? More

Easy Ricotta Gnocchi in Tomato Sauce

Easy Sugar Cookie Recipe

Calling all Pollock, Rothko and Mondrian wannabes: here’s your chance to unleash your subconscious. Lisa, your artistic enabler, supplies the ideal canvas – a sweet, soft-centered, sugar cookie. You can cut, shape, drizzle, dip, ice and sprinkle to your heart’s content or just be very “less is more” about it and let the buttery cookie shine au naturel. More

Easy Sugar Cookie Recipe

Easy Teriyaki Salmon Rice Bowl Recipe

Ready to be bowled over? Check out this incredible Japanese-style Teriyaki Salmon Rice Bowl, an easy, healthy and extremely tasty meal. The homemade teriyaki sauce (it`s easy, we promise) is lustrous and lends a sweet and tangy glaze to the tender roasted salmon. Paired with sautéed spinach and creamy avocado, this hearty-yet-healthy salmon is superb. More

Easy Teriyaki Salmon Rice Bowl Recipe

Easy Turkey with Stuffing and Cranberry Sauce

People often groan at the thought of eating leftover turkey for a week...we look forward to it. Our turkey, roasted in an oven bag, not only cooks in half the time of traditional recipes but also has twice the moistness and flavor. The gravy is smooth and rich, the stuffing is sweet and savory and the cranberry sauce is perfection – finally a feast we can be thankful for year-round. More

Easy Turkey with Stuffing and Cranberry Sauce

Easy Vegetable Fried Rice

Fried rice is the yin and yang of Chinese cooking – flexible AND firm. On the one hand you’re free to improvise – feel like adding some broccoli or chicken? Go right ahead. On the other hand there is a science to achieving the perfect fried rice, a rule we always adhere to: cold rice. When stir-fried, warm rice will result in a mushy mountain, whereas hardened, day-old grains will remain separated. Must be an ancient Chinese secret, but this one-dish meal is successfully laid back and regimented all at once. More

Easy Vegetable Fried Rice

Quick and Easy Beet Risotto Recipe

You can have creamy, dreamy, delicious risotto in 20 minutes. Yes, 20 minutes for supple, restaurant-style risotto. While many of us (myself included) have at one time in our lives been intimidated by cooking risotto (what if it`s gluey, what if my arm cramps from excessive stirring?), we no longer have to be. This easy risotto is a crowd pleaser, even for those who don`t love beets - they lend a splash of brilliant color and earthy sweetness to this stunning rice.


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Quick and Easy Beet Risotto Recipe

Quick and Easy Chicken Noodle Soup

Short on time but craving comfort? This chicken soup tastes like it took all day, but it`s full of shortcuts that allow you to whip together steamy, soul-saving soup at a moment`s notice. With homemade noodles, you`re adding an extra great touch to a flavorful, comforting soup already chock full of chunky chicken, carrots and celery. More

Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Parmesan Recipe

She won’t organize your junk drawer or suggest a new eye shadow but Lisa is a makeover maven. She has transformed Chicken Parmesan from a traditionally greasy, leathery mess into a healthful, tender success. Cheesy and moist, this super-quick version (less than 15 minutes) will leave you plenty of time to alphabetize the take-out menus. More

Quick and Easy Chicken Parmesan Recipe

Quick and Easy Miso Eggplant Recipe

I love it when I can describe a vegetable as tasting like crème brûlée. This dish, also known as nasu dengaku in Japanese restaurants, is eggplant transformed into a melty, creamy, sweet and salty treat. Long, narrow and glossy deep purple Japanese eggplants, with their delicate flavor and thin skin, lend themselves perfectly to being baked. Once tender, the flesh is topped with a nutty-tasting miso mixture and broiled until caramelized and bubbly. Whether using chopsticks or a dessert spoon to scoop it out, you`re going to love this melt-in-your-mouth velvety vegetable. More

Quick and Easy Miso Eggplant Recipe

Quick and Easy Roasted Red Pepper Pasta

How do you get everyone to say `Mamma Mia` with each bite? Simply whip up this quick and easy Roasted Red Pepper Pasta, fusilli coated in a creamy (yet cream-free) pesto-like sauce of roasted red pepper, sun-dried tomatoes, Parmesan, almonds and olive oil. Mixed with fresh green peas and topped with ricotta and basil, who could resist? More

Quick and Easy Roasted Red Pepper Pasta

A Fun and Easy Lego Theme Party

The instructions are simple and the pieces to build this creative Lego Party are right at your fingertips and under your feet, behind the sofa, in the toy box...get digging because by using the stuff your kids already have, you can throw this super fun and easy theme party. More

A Fun and Easy Lego Theme Party

An Easy Easter Party

Hop to it and pull together this fun and easy pastel Easter Party, a springtime way to celebrate the holiday of baskets and bonnets and bunnies! More

An Easy Easter Party

BREAKFAST RECIPE – Easy Orange Mascarpone Crêpes


The French were really onto something when they created the infamous crêpe because who doesn`t love dessert for breakfast? Our dreamy version is filled with creamy orange mascarpone and topped with a warm mixed berry sauce. Now how`s that for morning decadence?

Ingredients:

Mixed Berry Sauce
2 cups mixed fresh or frozen berries (raspberries, blueberries and/or strawberries), quartered
3 tbsp sugar
1 tsp cornstarch
1 tsp fresh orange juice
½ cup fresh blueberries

Mascarpone Filling
1 cup Tre Stelle Mascarpone
1 cup heavy cream
2 tbsp sugar
1 tbsp fresh orange juice
½ tsp vanilla extract
2 tsp orange zest

Crêpes
1¼ cups whole milk
2 tbsp sugar
1 cup flour
2 eggs
1 tbsp vegetable oil
1 tsp vanilla extract
Pinch kosher salt
Butter, for skillet

Directions:

1) For the berry sauce, in a small bowl, toss mixed berries with sugar and cornstarch. Pour mixture into a small saucepan and place over medium heat. Stir until sugar melts, lower heat to a gentle simmer and cook for 5 minutes. Remove from heat and stir in orange juice and remaining ½ cup blueberries. Set aside to cool slightly.

2) For the filling, using an electric mixer, combine the mascarpone, cream, sugar, orange juice and vanilla extract. Whip until the mixture has soft peaks. Fold in orange zest and set aside until ready to assemble.

3) For the crêpes, in a blender, combine milk, sugar, flour, eggs, vegetable oil, vanilla and salt. Blend on medium speed for 2 minutes, until mixture is smooth. Heat a crêpe pan or a small skillet with low sides over medium heat. Generously grease pan with butter. Pour in ¼ cup crepe batter, swirl in the pan to spread evenly and cook about 30 seconds per side, until the edges just start to become golden. Transfer crepe to a plate and cover with a clean dishtowel to keep warm. Repeat with remaining crêpe batter. Grease pan with more butter after making 2 or 3 crêpes. Pile cooked crêpes on top of each other.

4) To assemble, lay a crêpe flat, top with orange mascarpone filling, fold the crepe in half and then in half again. Top with mixed berry sauce. More

BREAKFAST RECIPE – Easy Orange Mascarpone Crêpes

EASY APPETIZER RECIPE – Chicken Satay Skewers


Get the party started with Lisa`s Michelin-worthy Chicken Satay Skewers and a dipping sauce so good that you`ll want to double-dip!

Ingredients:

Marinade
2 tbsp olive oil
2 garlic cloves
1 large shallot, peeled
2 slices fresh ginger
1 tbsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp lemongrass paste
½ tsp turmeric powder
½ tsp kosher salt

4 boneless chicken breast halves, cut into long strips
Bamboo skewers, soaked in water for 30 minutes

Satay Peanut Sauce
¾ cup smooth peanut butter
1/3 cup water
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp red curry paste
2 tsp freshly grated ginger
2 tsp honey
1 small garlic clove

Roasted peanuts, for garnish

Directions:

1) For the marinade, using a blender, combine olive oil, garlic, shallot, ginger, brown sugar, cumin, coriander, lemongrass paste, turmeric and salt. Pulse to combine all ingredients. Marinate chicken for a few hours or overnight in the refrigerator. Before cooking, remove the chicken and let come to room temperature. Thread chicken strips on the skewers and discard any remaining marinade.
2) Preheat a lightly oiled grill to medium-high heat. Grill skewers for 10–12 minutes, until juices run clear and chicken is cooked through. Turn skewers halfway through cooking.
3) To prepare satay peanut sauce, using a blender, combine peanut butter, water, soy sauce, rice vinegar, red curry paste, ginger, honey and garlic until smooth. Serve skewers with peanut sauce and garnish with roasted peanuts.

Serves 4–6 More

EASY APPETIZER RECIPE – Chicken Satay Skewers

EASY APPETIZER RECIPE - Loaded Fajita Nachos


Buenos nachos amigos! We have the ultimate appetizer for you with our Loaded Fajita Nachos. Whether you`re entertaining party guests or binge-watching a Netflix series, it`s the perfect snack for any occasion. Olé!

Ingredients:

3 boneless, skinless chicken breasts, cubed
1 tsp chili powder
1 tsp ground cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil, divided
1 yellow onion, halved and sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
2 tbsp fresh lime juice
1 (13oz) bag tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese

Toppings:

Sour cream
Salsa
Guacamole

Directions:

1) In a medium bowl, combine cubed chicken with chili powder, cumin, salt and pepper. In a large skillet over medium high heat, heat 1 tbsp olive oil. Cook the chicken until completely cooked through and golden brown on the outside. Remove from skillet and set aside. Add remaining 1 tbsp olive oil to the skillet and add onions, cooking for 2 minutes. Add peppers and continue cooking for 2 minutes. Remove skillet from heat and stir in cooked chicken and lime juice.
2) Preheat oven to 350ºF. Line a baking sheet with parchment paper or use a cast iron skillet. Lay down half the tortilla chips, cover with half the chicken mixture, half the Monterey jack cheese and half the cheddar cheese. Repeat with remaining ingredients. Place in oven until cheese is melted and heated through, about 10 minutes.

Serves 4 More

EASY APPETIZER RECIPE - Loaded Fajita Nachos

EASY APPETIZER RECIPE - Mini Comfort Foods 3 Ways


When we`re entertaining guests, it`s all about small bites and big flavour. No one wants to hold a plate while they`re socializing, so we`ve created these 3 simple and delicious Itty Bitty Bites recipes for easy nibbles at your next eat and mingle.

1. S’MORES BITES

Ingredients:

Graham Crust
1 cup graham cracker crumbs
¼ cup brown sugar
1/3 cup melted butter

½ cup semi-sweet chocolate chips
12 large marshmallows, cut in half

Directions:

1) Preheat oven to 350ºF. Lightly grease a mini 24-cup muffin tin. In a small bowl, combine graham cracker crumbs and brown sugar. Stir in butter until well combined. Distribute evenly between the muffin cups and press on the bottom and sides. Bake for 5 minutes. Remove from oven and immediately divide chocolate in the bottom of each cup. Top chocolate with half a marshmallow, place under broiler just until the marshmallow is toasted, watching carefully so as not to burn. Let cool in pan slightly.

Makes 24 S’mores Bites

2. BAKED MASHED POTATO BITES

Ingredients:

2 cups cold mashed potatoes (leftovers work great)
½ cup shredded cheddar cheese
1 egg
1 tbsp chopped scallions
Kosher salt, to taste
Freshly ground black pepper, to taste

¼ cup flour
2 eggs, lightly whisked
1 cup seasoned breadcrumbs
2 tbsp olive oil

Directions:

1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) In a large bowl, stir together mashed potatoes, cheddar cheese, egg, scallions and salt and pepper to taste. Using 1 tablespoon of mashed potato mixture, roll into balls. Place flour in a small bowl. Whisk eggs in a second bowl and place breadcrumbs in a third bowl. Dip each potato ball in flour, shaking off any excess. Dip in egg and roll in breadcrumbs. Place on baking sheet and drizzle balls with olive oil. Bake for 5 minutes, flip and bake 5 minutes more. Serve immediately.

Makes 30-32 potato balls

3. HASSELBACK BITES

Ingredients:

1½ lbs mini red potatoes, washed
2 tbsp olive oil
½ tsp kosher salt
3 slices cheddar cheese, cut into small squares

Toppings
Sour cream
Crumbled bacon
Chopped fresh chives

Directions:

1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut slits into each potato, about 3-4 slits per potato, making sure not to cut all the way through. Toss potatoes with olive oil and place on baking sheet, cut side up. Sprinkle with salt. Bake for 40-50 minutes, until potatoes are tender and golden on the outside. Remove from oven and place cheese squares between 3 or 4 of the slits. Return to oven for 5 minutes until the cheese is melted. Top with sour cream, bacon and chives. Serve immediately.

Makes approximately 25 mini potatoes More

EASY APPETIZER RECIPE - Mini Comfort Foods 3 Ways

EASY APPETIZER RECIPE - Party Meatballs 2 Ways


It wouldn`t be a celebration without meatballs! Whether you`re throwing your kid`s birthday bash or hosting a cocktail party, your guests will be raving about our Teriyaki & Barbecue Meatballs.

Ingredients:

Meatballs
1½ lbs lean ground beef
¾ cup fresh breadcrumbs
1 egg
¼ cup milk
2 tbsp chopped fresh flat-leaf parsley
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp dried oregano

1. TERIYAKI SAUCE

1½ cups water
¾ cup brown sugar
½ cup soy sauce
½ tsp ground ginger
¼ tsp garlic powder
3 tbsp cornstarch
2 tbsp water

2. BARBEQUE SAUCE

1 cup ketchup
½ cup brown sugar
½ cup apple cider vinegar
¼ cup honey
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper

Directions:

1) For the meatballs, preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, parsley, salt, pepper, garlic powder and oregano. Mix well just to combine. Roll into 1½–2 tablespoon meatballs. You will have approximately 32–35 meatballs. Bake 18–20 minutes, flipping once halfway through baking. Toss in one or both sauces and serve.
2) For the teriyaki sauce, in a medium saucepan, combine 1½ cups water, brown sugar, soy sauce, ginger and garlic. Bring to a boil over medium heat. In a small bowl, dissolve cornstarch in remaining water and add to saucepan. Whisk until sauce has thickened, 3–5 minutes.
3) For the barbeque sauce, in a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, mustard, paprika, salt and pepper. Bring to a boil over medium heat, reduce heat to low and simmer 4–5 minutes, occasionally stirring.

Makes 32–35 meatballs More

EASY APPETIZER RECIPE - Party Meatballs 2 Ways

EASY BAKING RECIPE - How to Make the Best Banana Bread


This bread is BANANAS, B-A-N-A-N-A-S! No seriously, Lisa nailed this recipe. She took the classic Banana Bread and transformed it into a decadent dessert by topping it with Peanut Butter Frosting & Bark.

Ingredients:

Chocolate Chunk Banana Bread
1 cup sugar
1/2 cup butter, softened
2 large eggs
1½ cups ripe bananas (3-4), mashed
1/2 cup sour cream
1 tsp vanilla extract
2½ cups flour
1 tsp baking soda
1/4 tsp kosher salt
1½ cups chopped semi-sweet or milk chocolate

Peanut Butter Frosting
1 cup smooth peanut butter
1 cup butter, softened
2 tbsp cream
2 tsp vanilla extract
4 cups icing sugar

Peanut Butter Bark
2 cups semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini Reese`s Peanut Butter Cups
1/4 cup Reese`s Pieces

Directions:

Chocolate Chunk Banana Bread
1) Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
2) Using an electric mixer, cream together sugar and butter on medium speed until well blended, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add mashed bananas, sour cream and vanilla. Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour, baking soda, salt and chocolate chunks just until moistened and the flour has disappeared. Spoon batter into prepared pan.
3) Bake 70 minutes, until lightly browned on top and cooked through. Cool 10 minutes in the pan before removing to cool on a wire rack.

Peanut Butter Frosting
1) For the frosting, using an electric mixer, cream peanut butter and butter on medium speed until combined. On low speed, add cream, vanilla and icing sugar. Raise speed to medium and beat until icing sugar is incorporated.

Peanut Butter Bark
1) Place semi-sweet chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.
2) Meanwhile, place peanut butter chips in a small bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth. Tip: If the peanut butter is too thick, add 1-2 vegetable oil to thin it out.
3) Pour melted semi-sweet chocolate on baking sheet lined with wax paper. Drop lines of melted peanut butter and run a toothpick through it to make swirls. Top with mini Peanut Butter Cups and Reese`s Pieces. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy! More

EASY BAKING RECIPE - How to Make the Best Banana Bread

EASY BREAKFAST RECIPE - Breakfast Sandwiches 3 Ways


For all the early birds and the not-so early birds, we have a breakfast that`s worth waking up for – our 3 Ultimate Breakfast Sandwiches! They`ll give you the energy you need to start your day, cure any hangover and they`re just plain delicious. So save that granola bar and yogurt for another day!

SPINACH, BACON & EGG CROISSANT SANDWICH

Ingredients:

Eggs
1 tbsp butter
4 eggs, lightly whisked
¼ cup milk
Kosher salt and freshly ground black pepper, to taste

4 croissants, sliced open
Large handful baby spinach
4 slices cooked bacon
4 slices cheddar cheese

Directions:

1) To prepare eggs, melt butter in a medium skillet over medium heat. Whisk eggs, milk, salt and pepper. Add to the skillet and cook by lifting and folding the eggs until just cooked through.
2) To assemble sandwiches, place spinach on the bottom half of the croissant, top with cooked bacon, scrambled eggs and sliced cheese. Can be prepared ahead and wrapped in aluminum foil. When ready to serve heat in a 350ºF oven until cheese melts and is heated through.

Serves 4

OPEN-FACED STRAWBERRY CHEESECAKE WAFFLE SANDWICH

Ingredients:

(Waffles)
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp kosher salt
2 eggs, lightly whisked
1½ cups warm milk
1/3 cup melted butter
1 tsp vanilla extract

(Cheesecake Spread)
1 (8oz) container whipped cream cheese
¼ cup sugar
¼ tsp vanilla extract

Sliced fresh strawberries, for garnish
Graham cracker crumbs, for garnish
Whipped topping, for garnish

Directions:

1) For the waffle, preheat waffle iron. In a large bowl, stir together flour, sugar, baking powder and salt. Add eggs, milk, butter and vanilla. Stir just until moistened. Cook in waffle iron until golden brown and cooked through.
2) For the cheesecake spread, in a small bowl, whisk cream cheese, sugar and vanilla extract.
3) To assemble, spread cheesecake mixture on one side of a warm waffle. Sprinkle with graham cracker crumbs and top with fresh sliced strawberries. Spoon whipped topping over strawberries and finish with a sprinkle of graham cracker crumbs.

Serves 6

HUEVOS RANCHERO BREAKFAST SANDWICH

Ingredients:

1 tsp olive oil
1 egg
Kosher salt and freshly ground pepper, to taste
1 bagel, sliced and toasted
2 tbsp refried beans
2 tbsp mashed avocado
Squeeze of fresh lime juice
Pinch kosher salt
Pinch crushed red pepper flakes
2 tbsp shredded Monterey Jack or cheddar cheese
1 tbsp salsa

Directions:

1) In a small skillet, heat olive oil over low heat. Crack egg in pan and cook slowly until white is firm and yellow is beginning to firm but is still soft.
2) To assemble, spread refried beans on the bottom half of the toasted bagel, spread mashed avocado and top with a squeeze of lime juice, pinch of salt and pinch of crushed red pepper flakes. Place fried egg on top, sprinkle with shredded cheese and finish with a spoon of salsa.

Serves 1 More

EASY BREAKFAST RECIPE - Breakfast Sandwiches 3 Ways

EASY BRUNCH HACK - French Toast Soufflé with Candied Rice Krispies Recipe


Our French Toast Soufflé with Candied Rice Krispies will make mornings feel extra special! This recipe is super easy, decadent and will make anyone wake up in the AM.

Ingredients:

Candied Rice Krispies
1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal

French Toast
2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract

Caramel Topping
1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup

Directions:

1) For the candied Rice Krispies, in a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks.
2) For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.
3) Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.
4) Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F.
5) For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.

Serves 8 More

EASY BRUNCH HACK - French Toast Soufflé with Candied Rice Krispies Recipe

EASY BRUNCH RECIPE - Bacon and Waffles Eggs Benedict

Santa Claus may have his elves but we have President`s Choice to help us get through the holidays! We`re gonna keep things festive but simple with this easy version of a Bacon and Waffles Eggs Benedict. We took this classic brunch dish to the next level with a few of their innovative #PCInsidersCollection products like PC Honey & Sea Salt Flavour Naturally Smoked Bacon and PC Memories of Eggs Benedict Hollandaise Sauce. Now we can spend less time in the kitchen and more quality time with our family this holiday season! #PCPartner

Be sure to check out www.pc.ca for all of the recipes and products to make holiday entertaining easy for entertaining!
 More

EASY BRUNCH RECIPE - Bacon and Waffles Eggs Benedict

EASY BRUNCH RECIPE - Ube Scones


It`s a Thrilla in Manila at the Bite Me More kitchen with these Ube Scones!

Ingredients:

2 ½ cups flour
1/3 cup sugar
1 tbsp lemon zest
1 tbsp baking powder
½ tsp kosher salt
½ cup cold butter, cut into pieces
½ cup heavy cream
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup mashed Ube

Ube Spread
¼ cup Ube jam (Ube Halaya)
2 tbsp fresh lemon juice
2 tbsp icing sugar

Directions:

1) Preheat oven to 400F and line a baking sheet with parchment paper.
2) In a large bowl combine flour, sugar, lemon zest, baking powder and salt.
3) Cut in butter using your fingers until mixture resembles pea size crumbs.
4) In a small bowl, whisk cream, lemon juice, vanilla extract and mashed Ube.
5) Add to flour mixture, stir with a wooden spoon until moistened. Place dough onto a lightly floured surface and knead 4 times. Do not overwork the dough. Form into a flat round circle, about 8-inches.
6) Cut into 8 large wedges and place on prepared baking sheet. Bake scones until golden on the bottom, 16-18 minutes. Remove from oven and prepare Ube spread.
7) In a small bowl, stir together Ube jam, lemon juice and icing sugar until combined. Serve with baked scones.

Yield 8 scones More

EASY BRUNCH RECIPE - Ube Scones

EASY DESSERT RECIPE - 4 Unique Ways to Use Cake Mix


Did you know that you can have your cake, eat it too and make four other decadent desserts with cake mix. Don`t believe us? Just keep watching!

1. CAKE MIX BERRY CRISP

Ingredients:

3 cups fresh blueberries
3 cups fresh strawberries, hulled and sliced
2 cups fresh raspberries
1 tsp lemon zest
1/3 cup sugar
¼ cup flour

Topping
2 cups yellow (or white) cake mix
1½ cups old-fashioned oats
½ cup butter, cold, cut into pieces

Directions:

1) Preheat oven to 350ºF. Spray a 9-inch baking dish with non-stick cooking spray. In a large bowl, combine blueberries, strawberries and raspberries. Toss berries with lemon zest, sugar and flour. Spoon mixture into prepared baking dish.
2) For the topping, in a medium bowl, combine cake mix and oats. Cut in butter using your fingers until the mixture resembles coarse meal. Sprinkle over fruit and bake for 40 minutes. Allow to cool 15 minutes before serving.

Serves 6

2. CAKE MIX COFFEE CAKE

Ingredients:

Crumble Topping
1¼ cups flour
¾ cup brown sugar
¼ cup sugar
1 tsp cinnamon
¼ tsp kosher salt
½ cup butter, cut into cubes

Coffee Cake
1 (432g) yellow (or white) cake mix
¾ cup sour cream
½ cup vegetable oil
1 egg
1 tsp vanilla extract

Directions:

1) Preheat oven to 350ºF. Spray a 13x9-inch baking pan with non-stick cooking spray.
2) For the crumble topping, in a medium bowl, combine flour, brown sugar, sugar, cinnamon and salt. Cut in butter with fingers until mixture resembles coarse meal. Set aside.
3) For the cake, in a large bowl, whisk cake mix with sour cream, vegetable oil, egg and vanilla extract. Mixing until well combined. Spread into prepared baking pan and sprinkle evenly with crumble topping. Bake 26-28 minutes.

Serves 8-10

3. CAKE MIX WHITE CHOCOLATE OREO COOKIES

Ingredients:

1½ cups flour
1 cup white (or yellow) cake mix
¼ tsp kosher salt
¾ cup butter, room temperature
¾ cup brown sugar
¼ cup sugar
1 egg
1 tsp vanilla extract
2 cups chopped Golden Oreos
½ cup white chocolate chips
¼ cup sprinkles

Directions:

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, sift flour, cake mix, baking soda and salt together. Set aside.
2) Using an electric mixer, cream together butter and both sugars on medium speed until light and fluffy. Beat in egg and vanilla until well combined. On low speed add flour mixture, chopped Oreos, white chocolate chips and sprinkles. Mixing just until the flour disappears. Place 2 tablespoons of cookie dough for each cookie on prepared baking sheet. Flatten cookie batter slightly, cover and refrigerate for 1 hour.
3) Heat oven to 350ºF and bake 10-12 minutes, until the edges begin to brown. Cool cookies on wire rack.

Makes 22 cookies

4. CAKE MIX RICE KRISPIE SQUARES

Ingredients:

½ cup butter
1 (10oz) package regular marshmallows
4 cups Rice Krispie Cereal
½ cup yellow cake mix
1 cup mini marshmallows
1½ cups chopped Golden Oreo cookies

Directions:

1) Melt butter in large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat and stir in Rice Krispies, cake mix, mini marshmallows and chopped Oreos. Press mixture into a buttered 9-inch baking dish. When cool, cut into squares.

Makes 12 squares More

EASY DESSERT RECIPE - 4 Unique Ways to Use Cake Mix

EASY DESSERT RECIPE - Chocolate Coffee Cake


Dazzle your guests with our Chocolate Coffee Cake! It’s a simple dessert and perfect for any occasion. The best part? You’ll be able to get it from pantry to oven in less time than it takes to brew a pot of coffee.

Ingredients:

Chocolate Topping
2 cups chopped milk chocolate
1 cup packed brown sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon

Cake Batter
1 cup sugar
6 tbsp margarine
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 tsp baking soda
1 1/3 cup flour
1 1/2 tsp baking powder

Directions:

1) Preheat oven to 350°F. Coat a 9-inch square baking pan with non-stick cooking spray.
2) For the topping, in a small bowl, combine milk chocolate, brown sugar, cocoa powder and cinnamon. Set aside.
3) For the cake, in a food processor, combine sugar, margarine, eggs and vanilla. Process for 2 minutes.
4) Mix sour cream with baking soda in a measuring cup. Let stand for 30 seconds.
5) Add sour cream to food processor and mix 3 seconds. Add flour and baking powder, pulsing 4 times or until flour disappears.
6) Pour half of the batter into the prepared baking pan. Cover with half of the topping. Repeat with remaining batter and topping. Bake for 40-45 minutes.

Serves 8-10 More

EASY DESSERT RECIPE - Chocolate Coffee Cake

EASY DESSERT RECIPE - Churro Blondies


We`re giving traditional churros a makeover with our Churro Blondies. No deep-frying. No moulding. Just a really easy dessert that you can serve for your whole family!

Ingredients:

¾ cup butter, melted
1¼ cups brown sugar
½ cup sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp ground cinnamon
½ tsp kosher salt
¼ tsp baking soda

Topping:
2 tbsp sugar
½ tsp ground cinnamon

Drizzle options:
White chocolate chips, melted
Dulche de Leche
Cinnamon Drizzle

Directions:

1) Preheat oven to 350ºF. Coat a 13 x 9-inch baking pan with non-stick cooking spray. Line the bottom with parchment paper.
2) In a large bowl, whisk butter, brown sugar and sugar until well combined. Whisk in eggs and vanilla. Stir in flour, cinnamon, salt and baking soda just until flour disappears. Spread batter evenly in prepared pan.
3) For the topping, in a small bowl stir sugar and cinnamon together. Sprinkle over batter and bake 22 minutes. Cool before cutting and drizzling.

Makes 20-24 More

EASY DESSERT RECIPE - Churro Blondies

EASY DESSERT RECIPE - Gingerbread Whoopie Pies


The holidays are all about giving and this festive season we`re giving you the ultimate dessert with our Gingerbread Whoopie Pies recipe. Not only do you get 2 soft and chewy cookies in each bite but you also get a luscious creamy cinnamon filling. Devour these before Santa does!

Ingredients:

Whoopie Pies
2½ cups flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
½ tsp kosher salt
¼ tsp nutmeg
¾ cup butter
¾ cup brown sugar
¼ cup molasses
1 egg
1 tsp vanilla extract
3 tbsp finely chopped crystalized ginger

Cinnamon Filling
2 cups icing sugar
½ cup butter, room temperature
1 tbsp milk
½ tsp vanilla extract
½ tsp ground cinnamon

Directions:

1) In a medium bowl, combine flour, cinnamon, ginger, baking soda, salt and nutmeg. Set aside. Using an electric mixer, cream butter and brown sugar until light and fluffy. Mix in molasses, egg and vanilla extract until well combined. On low speed, add flour mixture and crystalized ginger. Mix just until flour disappears. Refrigerate dough for at least 1 hour.
2) Remove dough from refrigerator and preheat oven to 350ºF. Shape dough into 1½ tablespoon balls. Place on a parchment-lined baking sheet and bake for 9-10 minutes. Remove from oven and let cool completely before filling.
3) For the cinnamon filling, using an electric mixer, cream icing sugar, butter, milk, vanilla extract and cinnamon until fluffy. Assemble whoopee pies by spreading 1-2 tablespoons of filling on flat side of a cookie, then top with the flat side of a second cookie. Refrigerate until filling firms up slightly.

Makes 26 cookies, 13 moon pies More

EASY DESSERT RECIPE - Gingerbread Whoopie Pies

EASY DESSERT RECIPE - Homemade Meringue


Eating our Homemade Meringues is like taking a bite out of a cloud except better because you can add these delicious airy pillows on your favourite pie!

Ingredients:

4 egg whites
Pinch of kosher salt
1 cup sugar, divided
1 tsp cornstarch
1 tsp white vinegar

Directions:

1) Preheat oven to 250ºF. Line 2 baking sheets with parchment paper. Trace six 3-inch circles on the parchment sheets. Flip the parchment over so your meringue won`t touch the ink.
2) Place the egg whites and salt in a clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4-cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into egg whites.
3) Bake for 30 minutes, turn off oven and let cool for 2 hours in closed oven. More

EASY DESSERT RECIPE - Homemade Meringue

EASY DESSERT RECIPE - How to Make a Fruit Galette!


What`s easier than pie? Our Fruit Galette! It`s quick, easy, and completely stress-free because anything goes. Toss in seasonal and local fruits then roll and fold your way into the best dessert you`ve ever had!

Ingredients:

Crust
1¼ cups flour
¼ tsp kosher salt
½ cup butter, chilled and cubed
¼ cup sour cream
1 tbsp white vinegar
¼ cup ice water

Berry Filling
¼ cup sugar
1 tbsp cornstarch
1/8 tsp kosher salt
4 cups mixed berries, such as blueberries, blackberries, sliced strawberries, raspberries
¼ tsp vanilla extract

Egg Wash
1 egg yolk
1 tbsp milk
Coarse sugar, to sprinkle over crust

Directions:

1) To prepare the crust, using a food processor, pulse the flour, salt and cubed butter until it resembles course crumbs. Add sour cream, vinegar and ice water. Pulse 4-5 times until dough comes together. Pat into a ball, wrap and refrigerate 1 hour, or up to 2 days.
2) Preheat oven to 400ºF. In a medium bowl, combine sugar, cornstarch and salt. Toss in mixed berries and vanilla extract until well combined. Set aside.
3) On a lightly floured surface, roll into a 12-inch circle. Transfer dough to a parchment- lined baking sheet. Add fruit to the center, leaving a 1½-inch border and fold edges over. In a small bowl, whisk egg yolk and milk. Brush crust with egg wash and sprinkle with coarse sugar. Bake 40 minutes, until crust is golden.

Serves 6 More

EASY DESSERT RECIPE - How to Make a Fruit Galette!

EASY DINNER HACK - Zesty Chicken and Rice Skillet Recipe


This Zesty Chicken and Rice Skillet recipe has everything you need for a delicious weeknight dinner! It`s super quick and easy and it beats calling the pizza guy. So pick up a can of Campbell`s Condensed Roasted Red Pepper and Tomato Soup and get ready to get cooking.

Ingredients:

2 tsp (10 mL) canola oil
4 (about 1 lb/ 454 g) boneless, skinless chicken breast
3 cloves garlic, minced
1 can (284 mL) Campbell`s® Condensed Roasted Red Pepper & Tomato Soup
1 3/4 cups (435 mL) water
2 tsp (10 mL) lemon juice
1/2 tsp (3 mL) black pepper (optional)
1/4 tsp (1 mL) dried Italian seasoning
3/4 cup (185 mL) long grain white rice or brown rice (8- to10-minute quick-cooking variety)
3 cups (750 mL) fresh baby spinach
2 cups (500 mL) grape or cherry tomatoes, halved

Directions:

1) Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 minutes per side until cooked through. Transfer to a plate and keep warm. Reduce the heat to medium-low.
2) Stir in garlic cook, stirring, 30 seconds until fragrant.
3) Stir in soup, water, lemon juice, pepper (optional) and Italian seasoning bring to a simmer, stirring often.
4) Stir in rice. Simmer, covered, stirring occasionally for 10 minutes.
5) Top with spinach and half of the tomatoes. Cook, covered, stirring occasionally for 5 minutes until spinach is wilted and rice is tender. Remove from heat let stand, covered, for 2 minutes, until liquid is absorbed.
6) Top rice mixture with chicken and sprinkle with remaining tomatoes.

Recipe Tips:
Top with chopped fresh parsley, if desired.
Don`t like spinach? Use thinly sliced peppers, carrots or mushrooms!
 More

EASY DINNER HACK - Zesty Chicken and Rice Skillet Recipe

EASY DINNER RECIPE - One Chicken Skillet Burrito Bowl

We want to make dinner easy for all the busy parents out there so we`ve teamed up with Campbell`s to create quick and simple recipes like this One Skillet Chicken Burrito Bowl! It`s packed with flavour, easy to make and the kids will love that they customize their toppings.

For the full recipe, click HERE.
For more easy and delicious recipes, click HERE.

This is a sponsored post written by Bite Me More on behalf of Campbell`s Canada. All opinions are 100% our own. More

EASY DINNER RECIPE - One Chicken Skillet Burrito Bowl

EASY DINNER RECIPE Mac & Cheese Bites


We want everyone to win at dinner so we`ve teamed up with Campbell`s to create quick and simple recipes like these tasty Mac & Cheese Bites! They`re perfect for the entire family, even your most pickiest eater will love them. So pick up a can of Campbell`s Condensed Cream of Bacon Soup and get ready to get cooking!

For the full recipe, click HERE.
For more easy and delicious recipes, click HERE.

#cookwithcampbells #windinner #ad

This is a sponsored post written by Bite Me More on behalf of Campbell`s Canada. All opinions are 100% our own. More

EASY DINNER RECIPE Mac & Cheese Bites

EASY DRINK RECIPE – Lemonade 3 Ways


We don`t mean to brag but our lemonade recipes are so good that Beyonce made an album about them! Watch how we whip up this refreshing summer essential in our video.

1. SPARKLING RASPBERRY LEMONADE

Ingredients:

2 heaping cups fresh raspberries
½ cup water
¾ cup fresh lemon juice
½ cup simple syrup
3½ cups sparkling water

Fresh raspberries, for garnish

Directions:

1. Using a blender, combine raspberries and water. Blend until pureed. Pour through a strainer to remove raspberry seeds and discard seeds. Place raspberry puree in a large pitcher. Stir in lemon juice and simple syrup until well combined. Gently stir in sparkling water, serve over ice and garnish with fresh raspberries.

Serves 4

2. TUMERIC GINGER LEMONADE

Ingredients:

4 (1-inch each) pieces fresh ginger
4 cups water
½ tsp ground turmeric powder
¼ tsp freshly ground black pepper
1/3 cup fresh lemon juice
2 tbsp honey
4 cups ice water

Directions:

1) In a medium saucepan, combine ginger, 4 cups water, turmeric and black pepper. Bring to a boil lower heat and simmer for 15 minutes. Remove from heat, strain through a fine mesh sieve and stir in lemon juice and honey. Let mixture cool. Pour into a pitcher and stir in 4 cups ice water.

Serves 4–6

3. STRAWBERRY BASIL LEMONADE

Ingredients:

1 cup fresh lemon juice
½ cup dry gin
3 cups cold water
2 cups chopped fresh strawberries
5-6 tbsp simple syrup
5 fresh basil leaves
1/8 tsp sea salt

Fresh basil, for garnish

Directions:

1) In a large pitcher, combine lemon juice, gin and water. Using a blender, puree strawberries, simple syrup, basil leaves and sea salt. Stir into lemon juice mixture. Serve over ice and garnish with basil.

Serves 4 More

EASY DRINK RECIPE – Lemonade 3 Ways

EASY DRINK RECIPES - 3 Ginger Beer Cocktails


We`re spicing things up for fall with three easy and boozy Ginger Beer Cocktails! From the traditional Moscow Mule and Dark & Stormy to a zesty Lemon Cocktail, we have drinks to get you through sweater weather.

1. STRAWBERRY BASIL MOSCOW MULE

Ingredients:

3 fresh strawberries, hulled and sliced
3 fresh basil leaves, torn
2 tsp fresh lime juice
2 oz vodka
Crushed ice
Ginger beer

Fresh strawberry, for garnish
Fresh basil, for garnish

Directions:

1) In a tumbler, muddle strawberries, basil and lime juice. Stir in vodka and add crushed ice filling the glass ¾ full.
2) Top with ginger beer and garnish with strawberries and basil.

Serves 1

2. LEMON GINGER COCKTAIL

Ingredients:

1 small sprig fresh rosemary, chopped
2 slices fresh ginger, peeled
2 tsp fresh lemon juice
1½ oz gin
Ginger beer

Rosemary sprig, for garnish
Lemon slices, for garnish

Directions:

1) Using a tall glass, muddle rosemary, ginger slices and lemon juice.
2) Fill glass with ice and stir in gin.
3) Top with ginger beer and garnish with rosemary and lemon slices.

Serves 1

3. DARK & STORMY COCKTAIL

Ingredients:

2 tsp fresh lime juice
3 dashes bitters
2 oz dark rum
Ginger beer

Lime wedge, for garnish

Directions:

1) Fill a tall glass with ice.
2) Pour lime juice, bitters and rum over the ice.
3) Top with ginger beer, stir and garnish with lime wedge.

Serves 1 More

EASY DRINK RECIPES - 3 Ginger Beer Cocktails

EASY DRINK RECIPES - Toasty Winter Drinks 4 Ways


What`s cooler than ice cold? Canada during the winter! But no matter the wind chill, our four steamy sips will have you feeling warm and tingly inside and out.

1. SPICY DARK CHOCOLATE HOT CHOCOLATE

Ingredients:

2 cups whole milk
1 tbsp cocoa powder
1/3 cup chopped dark chocolate
3 tbsp brown sugar
½ tsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp chili powder
Pinch cayenne pepper

Whipped cream, for garnish
Cinnamon stick, for garnish

Directions:

1) In a small saucepan, heat milk, cocoa powder, dark chocolate, brown sugar, vanilla, cinnamon, chili powder and cayenne over medium heat stirring frequently. Heat to steam, not boil.
2) Pour in a mug and garnish with whipped cream and cinnamon stick.

Serves 1

2. SPIKED PEPPERMINT HOT CHOCOLATE

Ingredients:

2 cups whole milk
2 tbsp sugar
2 tbsp cocoa powder
¼ tsp vanilla extract
2 oz Baileys Irish Cream
1 oz Peppermint Schnapps

Whipped cream, for garnish
Candy canes, for garnish

Directions:

1) In a small saucepan, heat milk, sugar, cocoa powder and vanilla extract over medium heat until close to a boil.
2) Remove from heat and stir in Baileys and the peppermint schnapps.
3) Serve topped with whipped cream and mini candy canes, crushed or whole.

Serves 1

3. SPIKED S`MORES HOT CHOCOLATE

Ingredients:

2 cups whole milk
2 tbsp cocoa powder
2 tbsp chocolate syrup
2 tbsp sugar
2 oz Kahlua

Marshmallows, for garnish
Chocolate syrup, for garnish
Graham cracker crumbs, for garnish

Directions:

1) In a small saucepan, whisk milk, cocoa powder, chocolate syrup and sugar.
2) Heat to steam over medium heat but do not boil.
3) Remove from heat and stir in Kahlua.
4) Pour into mug and garnish with marshmallows. Toast marshmallows with a torch, drizzle chocolate syrup over top and sprinkle with graham cracker crumbs.

Serves 1

4. GINGERBREAD LATTE

Ingredients:

2 cups whole milk
¾ cup black coffee
1 tsp vanilla extract
¼ cup sugar
¾ tsp ground ginger
1/8 tsp ground cinnamon
Pinch of nutmeg

Whipped cream, for garnish
Ginger cookie, for garnish

Directions:

1) Combine milk, coffee, vanilla, sugar, ginger, cinnamon and nutmeg in a small saucepan over medium heat until heated. Do not boil.
2) Pour into a mug and garnish with whipped cream and a ginger cookie.

Serves 1 More

EASY DRINK RECIPES - Toasty Winter Drinks 4 Ways

EASY HEALTHY LUNCH - Mason Jar Salad Recipe


Lunch is too short for a sad salad! We`re changing the way we look at greens with our Mason Jar Salad. Our recipe is super easy, delicious, and customizable.

Ingredients:

Maple Shallot Dressing
6 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp maple syrup
2 tsp chopped shallots
2 tsp Dijon mustard
1 tsp chopped fresh thyme
¼ tsp kosher salt

Kale & Fennel Salad
2 cups thinly sliced fennel bulb
1 Granny Smith apple, sliced
1/3 cup dried cranberries
1/3 cup chopped pitted dates
½ cup toasted pecan halves, roughly chopped
8 cups baby kale, coarsely chopped

Directions:

1) For the dressing, in a small bowl, whisk olive oil, lemon juice, maple syrup, shallots, Dijon mustard, thyme and salt.
2) To assemble the Mason jar salad, distribute dressing evenly between 4 Mason jars. Layer sliced fennel, apples, cranberries, dates, pecans and baby kale in each jar.
3) Cover with top and refrigerate until ready to serve. Shake and eat.

Serves 4 More

EASY HEALTHY LUNCH - Mason Jar Salad Recipe

EASY HEALTHY RECIPE - Breakfast Salads 2 Ways


Watch out Avocado Toast, Breakfast Salads are the new brunch craze! Whether you`re a breakfast traditionalist or a risk-taking brunch fanatic, you`ll love our Kale & Berry Salad with Cinnamon Toast Croutons and Bagel & Lox Breakfast Salad.

KALE & BERRY SALAD WITH CINNAMON TOAST CROUTONS BREAKFAST SALAD

Ingredients:

Cinnamon Toast Croutons
3 cups cubed, day-old bread
3 tbsp melted butter
2 tbsp sugar
½ tsp ground cinnamon
Pinch kosher salt

Zesty Citrus Dressing
3 tbsp orange juice
2 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp honey
Pinch kosher salt

Salad
8 cups baby kale
1½ cups strawberries, hulled and sliced
1½ cups blueberries
1 cup blackberries
¼ cup chopped roasted almonds

Directions:

1) For the croutons, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a bowl, toss bread cubes with melted butter, sugar, cinnamon and salt. Place on baking sheet and bake 10 minutes, stirring once halfway through cooking.
2) For the dressing, whisk orange juice, olive oil, lime juice, honey and a pinch of salt.
3) For the salad, in a large serving bowl, toss kale, strawberries, blueberries, blackberries, almonds and cinnamon toast croutons with orange dressing.

BAGEL & LOX BREAKFAST SALAD

Ingredients:

Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
¼ tsp lemon zest
¼ tsp kosher salt

Salad
8 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1½ cups sliced cucumber
6 oz smoked salmon, sliced
4 hard boiled eggs, halved
1 tbsp capers, drained
1 tbsp chopped fresh dill

Bagel crisps, for garnish

Directions:

1) For the dressing, whisk olive oil, lemon juice, honey, lemon zest and salt. Set aside.
2) To assemble the salad, place lettuce in a large serving bowl. Add tomatoes, cucumbers, smoked salmon, eggs, capers and dill. Drizzle dressing over top and garnish each serving with bagel crisps. Serve with more dressing if desired.

Serves 4-6 More

EASY HEALTHY RECIPE - Breakfast Salads 2 Ways

EASY HEALTHY RECIPE – Cornbread Panzanella Salad


Who doesn`t want a salad that`s made out of bread especially when Lisa`s cornbread is involved? Watch as we transform this Tuscan classic into an A-MAIZE-ING side dish for your summer meals!

Ingredients:

Cornbread Croutons
1 Cup Flour
1 Cup Yellow Cornmeal
¼ Cup Sugar
1 tbsp baking powder
½ tsp kosher salt
¼ tsp cayenne pepper
1 cup buttermilk
¼ cup melted butter
¼ cup honey
2 eggs

Lime Dressing
¼ cup fresh lime juice
¼ cup olive oil
2 tbsp vegetable oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad
1 tbsp butter
3 ears fresh corn, kernels removed
¼ tsp paprika
¼ tsp kosher salt
¼ tsp freshly ground black pepper
8 cups chopped romaine lettuce
1 red bell pepper, chopped
1 yellow pepper, chopped
1 large ripe avocado, chopped
¼ cup chopped fresh basil
1 large jalapeno pepper, seeds removed, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F. Line an 8-inch-square baking pan with parchment paper and coat lightly with non-stick cooking spray.
2. For the cornbread, in a large bowl, combine flour, cornmeal, sugar, baking powder, salt and cayenne pepper. In a medium bowl, whisk buttermilk, melted butter, honey and eggs until combined. Pour the wet ingredients into the flour mixture and gently mix ingredients together. Do not overmix. Pour batter into prepared pan and bake for 18–20 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into croutons.
3. Once the cornbread has cooled, lower oven temperature 350°F and line a baking sheet with parchment paper. Cut the cornbread into 1-inch cubes and place on parchment paper. Bake for 10 minutes, flip the cubes and continue baking for 10 minutes more. Remove from oven and let croutons cool completely before using them.
4. For the dressing, place lime juice, olive oil, vegetable oil, parsley, honey, salt and pepper in a container with a lid. Shake well to combine.
5. For the salad, in medium skillet, melt the butter over high heat, add corn, paprika, chili powder, salt and pepper. Cook 2–3 minutes, until corn is golden. Remove from heat and cool. Place the lettuce in a large serving bowl. Add red and yellow peppers, avocado, basil, sautéed corn and cornbread croutons. Gently toss with dressing to combine. Garnish with chopped jalapenos. Serve immediately.

Serves: 6–8
Prep: 20 minutes
Cook: 45 minutes More

EASY HEALTHY RECIPE – Cornbread Panzanella Salad

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

We all know that asparagus makes our pee smell but there`s so much more to this green machine! Get all of our fun facts plus a healthy and delicious Shaved Asparagus Salad recipe in our video.

Ingredients

1 lb asparagus, trimmed
1 small fennel bulb, cored and thinly sliced
2 Persian cucumbers, thinly sliced
4 large radishes, thinly sliced
2 celery stalks, thinly sliced
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaf Italian parsley

Lemon Vinaigrette
¼ olive oil
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper

½ cup shaved Parmesan cheese
¼ cup toasted pistachios, coarsely chopped

Directions

1) Using a vegetable peeler, shave the asparagus into ribbons and place in a large bowl. Place the asparagus tips in with the shaved asparagus and add the fennel, cucumbers, radishes, celery, mint and parsley.
2) For the dressing, whisk olive oil, white wine vinegar, lemon juice, honey, salt and pepper. Toss together, place on a serving dish and sprinkle with shaved Parmesan and pistachios.

Serves 4 More

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways


Get ready for the best breakfast ever! Ditch the straw and pick up your spoon for the latest craze – SMOOTHIE BOWLS! These vibrant bowls are super healthy, 100% Insta-worthy and easy to make.

BONUS SCENES: We took bowl cuts to the next level. You don`t want to miss it!

1. MATCHA SMOOTHIE BOWL

Ingredients:

1 ¼ cups coconut milk
2 cups frozen mango
1 ½ cups baby spinach, chopped
1 cup baby kale, chopped
1 ripe banana, sliced
1 tsp Organic Matcha powder

Optional Toppings
Coconut flakes
Dates, chopped
Banana, sliced
Chia Seeds
Fresh mango, diced

Directions:

Using a blender, combine coconut milk, mango, spinach, kale, banana and matcha powder. Blend until smooth.Pour into a serving bowl and top with optional toppings. Serve immediately .

Serves 1–2

2. ACAI BERRY SMOOTHIE BOWL

Ingredients:

1 (100g) frozen packet Acai Bar, run under hot water for 5 seconds to break up
1 ripe banana, sliced
½ cup frozen blueberries
½ cup frozen strawberries
1/3 cup unsweetened vanilla almond milk

Optional Toppings
Fresh blueberries
Fresh strawberries, sliced
Fresh pineapple, diced
Granola
Drizzle Honey

Directions:

Using a blender, combine frozen Acai pieces, banana, frozen blueberries, frozen strawberries and almond milk. Blend until smooth and pour into a serving bowl. Garnish with optional toppings. Serve immediately.

Serves 1 More

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways


Do the twist with your spiralizer to make these delicious and low-calorie Spiralized Zucchini Noodles AKA zoodles! The hardest part will be deciding what sauce to make but we`ve got you covered for that too.

1. ZUCCHINI NOODLES WITH PEANUT DRESSING

Ingredients:

4 medium zucchini, ends cut off
1 large carrot, peeled
2 cups thinly sliced Napa cabbage
½ cup chopped cucumber
2 deli-roasted chicken breasts, shredded

Peanut Dressing
½ cup creamy peanut butter
1/3 cup water
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
1 tsp freshly grated ginger
½ tsp Sriracha sauce

Roasted peanuts, for garnish
Toasted sesame seeds, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles and carrot noodles. Place in a large serving bowl with Napa cabbage, cucumber and shredded chicken breasts.
2) For the dressing, using a small food processor, combine peanut butter, water, soy sauce, rice vinegar, honey sesame oil, ginger and Sriracha sauce. Process until smooth. Pour dressing over zucchini noodle mixture, toss and garnish with peanuts and sesame seeds. Serve immediately.

Serves 4-6

2. ZUCCHINI NOODLE CAPRESE

Ingredients:

4 medium zucchini, ends removed
1½ cups cherry tomatoes, halved
1 cup mini bocconcini balls

Pesto
1½ cups fresh basil, lightly packed
1 garlic clove
½ cup pine nuts
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil
1 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 tbsp fresh lemon juice

Fresh basil, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl with tomatoes and bocconcini. Set aside.
2) For the pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse 4-5 times to chop the ingredients. Scrape down the sides of the bowl. With the machine running, slowly pour the olive oil in a steady stream until the mixture is smooth. Add the Parmesan cheese, mayonnaise and lemon juice, processing just until incorporated. Toss pesto with spiralized zucchini, cherry tomatoes and bocconcini. Garnish with fresh basil and serve immediately.

Serves 4-6

3. ZUCCHINI NOODLES WITH MARINARA

Ingredients:

4 medium zucchini, ends removed

Marinara Sauce
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (28oz) can diced tomatoes, with liquid
1 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch crushed red pepper flakes

Freshly grated Parmesan cheese, for serving
Chopped fresh basil, for garnish
Crushed red pepper flakes, to sprinkle, if desired

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl and set aside.
2) For the marinara sauce, in a large saucepan, heat olive oil over medium heat. Add onion and stir for 3 minutes until tender. Stir in garlic, cooking for 1 minute more. Add diced tomatoes, tomato paste, sugar, salt, pepper and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and use a handheld blender to process until smooth.
3) To serve, toss hot marinara sauce with zucchini noodles. Sprinkle with Parmesan cheese, basil and crushed red pepper flakes, if desired. Serve immediately.

Serves 4 More

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways


Zucchini Boats are the newest low-carb trend and oh buoy are they making a wave! Check out how we add two fun and tasty twists to this healthy dish.

1. SOUTHWESTERN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 tbsp olive oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
½ jalapeno, seeded and finely chopped
½ cup fresh or frozen corn (thawed)
½ cup black beans, rinsed and drained
½ cup salsa
2 tsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp kosher salt
2 tbsp chopped fresh flat-leaf parsley
¾ cup shredded cheddar cheese

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini halves in a 13x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onions, red pepper, garlic and jalapeno, cooking for 4 minutes until softened. Stir in corn, black beans, salsa, lime juice, cumin, chili powder and salt, continuing to cook 1–2 minutes. Remove from heat and stir in parsley. Generously fill each zucchini half and sprinkle cheddar cheese over top. Bake for 15–20 minutes until heated through and cheese has melted.

Serves 6-8

2. MEDITERRANEAN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 small red bell pepper, finely chopped
1 small green pepper, finely chopped
2 tomatoes, seeded and chopped
1 cup crumbled Feta cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Kalamata olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

¼ cup crumbled Feta cheese, for topping

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini in a 13x9-inch baking dish. In a large bowl, toss together red pepper, green pepper, tomatoes, Feta, sun-dried tomatoes, olives, parsley, olive oil, lemon juice, garlic, oregano, salt and pepper. Stir to combine and generously fill each zucchini half. Top with remaining ¼ cup Feta cheese. Bake in preheated oven for 15-20 minutes until heated through.

Serves 6-8 More

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways

EASY KOREAN RECIPE - Bibimbap

Mmmmbop, we`re obsessing over Bibimbap! This Korean dish is simple, tasty (with a little bit of a kick) and a lot of the prep can be done ahead of time. So what are you waiting for? Let`s get Bibimbappin`!  More

EASY KOREAN RECIPE - Bibimbap

EASY LUNCH RECIPE - Healthy Egg Roll Bowl


Forget take-out. Our Egg Roll Bowl recipe is the answer to all your lunch problems and we didn`t even have to crack a fortune cookie to know that! It`s healthy, quick and you only need one pan to make it.

Ingredients:

Sweet and Sour Sauce
¼ cup brown sugar
3 tbsp apple cider vinegar
1 tbsp ketchup
1 tbsp soy sauce
½ cup water
1 tbsp cornstarch
2 tbsp water

Egg Roll Bowl
2 tsp olive oil
1 lb ground chicken
1 medium onion, thinly sliced
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp soy sauce
4 cups thinly sliced and chopped green cabbage
2 large carrots, peeled and shredded
¼ cup soy sauce
1 tbsp dry sherry
1 tsp sesame oil

2 green onions, thinly sliced, for garnish
2 tsp sesame seeds, for garnish

Directions:

1) To prepare the sweet and sour sauce, in a small saucepan, combine brown sugar, apple cider vinegar, ketchup, soy sauce and ½ cup water. Whisk over medium heat until mixture comes to a boil. Combine cornstarch and 2 tablespoons water add to saucepan. Continue whisking until sauce thickens slightly, about 1 minute. Remove from heat and set aside.
2) In a large skillet, heat olive oil over medium heat. Add ground chicken and stir frequently, breaking up the clumps. Continue cooking until no longer pink and thoroughly cooked. Add onion, garlic, ginger and 1 tablespoon soy sauce. Continue cooking, stirring for 3 minutes. Add cabbage, carrots, ¼ cup soy sauce, sherry and sesame oil. Cook until cabbage just starts to soften, about 4 minutes. Remove from heat. To serve, drizzle with sweet and sour sauce and garnish with green onions and sesame seeds.

Serves 4 More

EASY LUNCH RECIPE - Healthy Egg Roll Bowl

EASY LUNCH RECIPE - Tomato Soup with 4 Topping Ideas


We have done the impossible and created a Creamy Yet Creamless Tomato Soup! To "top" it off, we`re giving you 4 different topping ideas to dress up your soup. What can we say? We`re overacheivers!

TOMATO SOUP

Ingredients:

4 lbs Roma tomatoes, halved lengthwise
4 cloves garlic, skin on
1 small white onion, peeled and quartered
3 tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
4 cups chicken broth
2 tbsp chopped fresh basil
1 tsp chopped fresh thyme
1 tbsp butter

Directions:

1) Preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tomatoes (cut-side up), garlic and onions on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven until tomatoes, garlic and onions soften and begin to caramelize, about 35-40 minutes.
2) Remove from oven and squeeze garlic cloves out of their skin and into a large soup pot. Add tomatoes and onions. Stir in chicken broth, basil and thyme. Bring to a boil, lower heat and simmer for 20 minutes.
3) Remove from heat, transfer soup to a blender or use a hand-held immersion blender. Blend until smooth. Return to soup pot, stir in butter and reheat slightly to serve. Serve with toppings of your choice.

Serves 6

THE 4 TOPPINGS

1. CHICKPEA CROUTONS

Ingredients:

1¼ cup canned chickpeas, drained and rinsed
1 tsp olive oil
½ tsp kosher salt
½ tsp dried oregano
¼ tsp garlic powder

Directions:

1) Preheat oven to 425ºF. Dry chickpeas well on paper towel. In a medium bowl, toss chickpeas with olive oil, salt, oregano and garlic powder. Place on parchment-lined baking sheet and roast 15 minutes.
2) Shake sheet and continue baking 5 minutes more, until golden. Best if used same day.

2. CHEESY CHEDDAR TOASTS:

Ingredients:

8 (¼-inch thick) baguette slices
¾ cup grated sharp cheddar

Directions:

1) Place baguette slices on a baking sheet. Broil until lightly toasted on both sides, 1-2 minutes total.
2) Top with cheese and broil until melted, about 20-30 seconds. Serve immediately.

3. GRILLED CHEESE ROLL-UP DIPPERS

Ingredients:

8 slices white bread, crust removed
8 slices cheddar cheese
¼ cup butter

Directions:

1) Using a rolling pin, gently roll bread to slightly flatten. Place sliced cheese on top and roll up.
2) Melt butter in a large skillet over medium heat. Add roll-ups, cook on all sides until golden. Serve immediately.

4. POLENTA CROUTONS

Ingredients:

2 cups cubed polenta
2 tsp olive oil
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:

1) Preheat oven to 400ºF. Toss polenta with olive oil, salt and pepper. Spread on parchment-lined baking sheet and bake 10 minutes.
2) Shake pan and continue baking 8 minutes, until golden and crispy. Use same day as baking. More

EASY LUNCH RECIPE - Tomato Soup with 4 Topping Ideas

EASY NO-BAKE DESSERT RECIPE - Parfait 3 Ways


Layer on the goodness with perfect parfaits like our Oreo Pudding, Butterscotch Caramel and Strawberry Meringue Parfaits! It`s the quick and delicious way to have dessert and you didn`t even need to use an oven. C`est parfait!

1. OREO PUDDING PARFAIT

Ingredients:

1 (113g) package instant chocolate pudding
1 cup whole milk
1 cup whipped topping
1 (113g) package instant vanilla pudding
1 cup whole milk
1 cup whipped topping
2 cups coarsely chopped Oreo cookies

Directions:

1) In a large bowl, whisk chocolate pudding powder with 1 cup whole milk. When the powder is dissolved, whisk in 1 cup whipped topping. In another bowl, whisk vanilla pudding powder with 1 cup whole milk. Once incorporated, whisk in 1 cup whipped topping.
2) To assemble, dividing between 4 parfait glasses, layer chocolate pudding on the bottom, top with a handful of chopped Oreos, top with vanilla pudding and finish with another handful of Oreos. Refrigerate until ready to serve.

Serves 4

2. BUTTERSCOTCH CARAMEL PARFAIT

Ingredients:

Butterscotch Crunch
4 graham crackers
½ cup butterscotch chipits

1 (113g) package instant butterscotch pudding
1 cup whole milk
1 cup whipped topping

¼ cup caramel sauce

Directions:

1) For the butterscotch crunch, place graham crackers on a plate. Melt butterscotch chipits in the microwave or stovetop and spread over graham crackers. Refrigerate until hardened, about 20 minutes. Remove from refrigerator and break into small pieces.
2) For the pudding, in a large bowl, whisk butterscotch pudding powder with milk. Whisk in whipped topping until well combined.
3) To assemble, dividing between 4 parfait glasses, layer butterscotch pudding on the bottom, top with a handful of butterscotch crunch, top with more pudding and finish with butterscotch crunch and a drizzle of caramel sauce.

Serves 4

3. STRAWBERRY MERINGUE PARFAIT

Ingredients:

Strawberry Sauce
3 cups sliced fresh strawberries
3 tbsp sugar
2 tsp fresh lemon juice

1½ cups whipped topping
1 cup sliced fresh strawberries
2 cups broken-up meringue cookies

Directions:

1) For the strawberry sauce, combine 3 cups strawberries, sugar and lemon juice in a saucepan over medium heat. Bring to a boil, consistently stirring, then reduce heat to a simmer for 20 minutes. Remove from heat and cool before assembling.
2) Dividing between 4 parfait glasses, spoon whipped topping on the bottom, top with cooled strawberry sauce, fresh strawberries, meringues, whipped topping and strawberry sauce. Serve immediately.

Serves 4 More

EASY NO-BAKE DESSERT RECIPE - Parfait 3 Ways

EASY PASTA RECIPE – Gnocchi 3 Ways


We love hacking our way through life especially when it comes to making dinner. One of our favourite cooking cheats is using ready-made store bought pasta (c`mon you know you buy it too)! We love that most of the leg work is done and all that we`re left with is customization. Check out how we transform grocery gnocchi into a gourmet Italian meal with a few easy steps!

ONE SKILLET GNOCCHI WITH CHICKEN

Ingredients:
1 tbsp olive oil
1 medium zucchini, chopped
¼ cup chopped sun-dried tomatoes
1 large garlic clove, minced
½ tsp Italian seasoning
¼ tsp red pepper flakes
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2½ cups chicken broth
½ cup half and half cream
2 (300g) packages uncooked gnocchi
4 cups loosely packed baby spinach, roughly chopped
5 plum tomatoes, seeded and chopped
3 cups shredded rotisserie chicken
¾ cup freshly grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley

Directions:
1) Heat olive oil in a large skillet oven medium heat. Add zucchini and cook for 3 minutes until golden. Add sun-dried tomatoes, garlic, Italian seasoning, red pepper flakes, salt and pepper. Stir cooking for 2 minutes. Stir in chicken broth and half and half. Bring to a boil over medium heat. Stir in gnocchi and cook for 5 minutes, stirring occasionally. Turn heat to low and stir in spinach, chopped tomatoes, shredded chicken and Parmesan cheese. Cook for 2 minutes until heated through. Remove from heat and stir in parsley.

Serves 6 More

EASY PASTA RECIPE – Gnocchi 3 Ways

EASY SOUP RECIPE - Tomato Soup with Grilled Cheese Croutons


Our Tomato Soup with Grilled Cheesed Croutons are the dynamic duo you never knew you needed. One spoonful of this ultimate comfort food will have you feeling all warm and fuzzy inside!

Ingredients:

Roasted Tomato Soup
2 (28oz/796ml) cans diced tomatoes
2 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp olive oil
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 large garlic clove, minced
2 tbsp flour
3 cups chicken broth
1 dried bay leaf
2 tsp sugar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp chopped fresh basil

Grilled Cheese Croutons
4 slices white bread
2 tbsp margarine
2 slices cheddar cheese

Directions:

1) Preheat oven to 425°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Roast in oven for 15 minutes.
2) While the tomatoes are roasting, in a large soup pot, heat remaining 2 tbsp olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.
3) Remove from heat, discard bay leaf and puree the soup (using a hand held or countertop blender) until smooth. Stir in 2 tbsp butter and chopped basil.
4) For the croutons, spread margarine on both sides of bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1 slice of cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip and cook 1-2 minutes more. Remove from pan, cooling a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

Serves 10-12 More

EASY SOUP RECIPE - Tomato Soup with Grilled Cheese Croutons

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas


Hello summer, we MEAT again! Nothing better than enjoying our Flank Steak Fajitas under the warm sun with family and friends. If you don`t make it at your next barbecue, it`ll be be a huge MISTEAK!

Ingredients:

2 lb flank steak

Marinade
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
½ tsp ground cumin
½ tsp chili powder
½ tsp kosher salt
¼ tsp freshly ground black pepper

1 red bell pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 medium yellow onion, halved and sliced

12-14 (6-inch) flour or corn tortillas

Garnish
1 ripe avocado, sliced
Salsa
Fresh flat-leaf Italian parsley, chopped

Directions:

1) Place the flank steak in a large sealable plastic bag. For the marinade, in a small bowl, whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve 2 tablespoons of marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight.
2) While the flank steak marinates, combine sliced peppers and onions with remaining marinade. Refrigerate until ready to cook.
3) Let flank steak come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 5-6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.
4) Heat a large skillet over high heat and add pepper and onion mixture. Cook 5 minutes until peppers and onions are slightly charred. Remove from skillet and set aside.
5) When ready to assemble, thinly slice flank steak against the grain. Place steak down the center of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa and parsley. Roll tortilla and serve immediately.

Serves 6 More

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas

EASY THANKSGIVING DESSERT - Apple Pumpkin Pie Recipe


While turkey, stuffing and sweet potatoes always have a place at our table, we remain super stoked for the main event…yes, pumpkin pie. Our Apple Pumpkin Pie is a collision between two classic desserts, whereby a flaky crust is lined with perfectly caramelized apples, topped with a super creamy ‘n dreamy pumpkin pie filling and finished with a sweet, buttery crumble.

Ingredients:

Pie Crust
1¼ cups flour
1 tbsp sugar
½ tsp kosher salt
½ cup butter, cold
1 tsp apple cider vinegar
¼ cup ice cold water

Apples
2 Granny Smith apples, peeled and diced
1 tbsp butter
2 tbsp sugar
¼ tsp cinnamon
¼ tsp ground ginger

Pumpkin Filling
2 cups pure pumpkin puree
1 ¼ cups Carnation® Evaporated Milk
3 eggs
½ cup sugar
¼ cup brown sugar
1 tbsp flour
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp kosher salt

Streusel Topping
¾ cup quick-cooking oats
½ cup brown sugar
¼ cup butter, cubed

Whipped cream, for garnish if desired

Directions:

1) Preheat oven to 375ºF.
2) For the crust, in a medium bowl, combine flour, sugar and salt. Using your hands or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle apple cider vinegar and cold water over flour mixture. Toss the mixture with a fork to moisten, until the dough comes together. Gently gather dough into a ball and refrigerate for 30 minutes before rolling out.
3) On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside-down 9-inch pie plate. Ease dough into pie plate and fold overhanging dough under itself to form a rim. Transfer to refrigerator while preparing the filling.
4) For the apples, melt butter in a large skillet over medium heat. Add apples, sugar, cinnamon and ginger. Cook until apples just begin to soften, 2-3 minutes. Cool slightly and spoon into the bottom of prepared crust.
5) For the pumpkin filling, in a large bowl, whisk pumpkin puree, Carnation Evaporated Milk, eggs, sugar, brown sugar, flour, cinnamon, ginger and salt. Pour over apple mixture. Bake in preheated oven for 40 minutes. While the pie is baking prepare the streusel topping.
6) For the streusel topping, in a medium bowl, combine oats and brown sugar. Cut in butter until crumbly. Remove pie from oven and sprinkle topping evenly over pie. Bake 22-24 minutes longer. Remove from oven and cool for 30 minutes. Refrigerate 4 hours to chill completely.

Serve and garnish with whipped cream if desired.

Serves 8-10 More

EASY THANKSGIVING DESSERT - Apple Pumpkin Pie Recipe

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES


Oh my gourd! Pumpkin season is here and we`re using this ingredient for everything from breakfast to dessert.

1. PUMPKIN OATMEAL BREAKFAST COOKIE

Ingredients:

1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries

Directions:

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.

Makes 12 cookies

2. PUMPKIN HUMMUS

Ingredients:

1½ cups canned chickpeas, rinsed and drained
½ cup pumpkin puree
5 tbsp olive oil
3 tbsp tahini
1 tbsp fresh lemon juice
1 garlic clove, chopped
1 tsp kosher salt
1 tsp ground cumin
¼ tsp chili powder
Pinch cayenne pepper

Olive oil, for garnish
Paprika, for garnish

Directions:

1) In a food processor, combine chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, chili powder and cayenne pepper. Process until smooth. Remove and store in an airtight container in the refrigerator until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika to garnish.

Makes 1¾ cups Pumpkin Hummus

3. SPICED PUMPKIN WAFFLES

Ingredients:

2¼ cups of flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp ground ginger
½ tsp kosher salt
¼ tsp ground nutmeg
1¾ cups whole milk
1 cup canned pumpkin purée
½ cup brown sugar
¼ cup melted butter
1 egg
1 tsp vanilla extract

Vegetable oil, for waffle iron

Whipped cream, for topping
Maple syrup, for topping

Directions:

1) For the waffles, in a large mixing bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt and nutmeg. Set aside.
2) Using a blender, combine milk, pumpkin purée, brown sugar, melted butter, egg and vanilla extract until smooth. Stir pumpkin mixture into flour mixture just until combined. Lumps in the batter are okay.
3) Brush a waffle iron lightly with vegetable oil and spoon batter into waffle iron, spreading quickly. Close lid and let cook 4-5 minutes, until the waffle is golden brown. Repeat with remaining batter and serve with a dollop of whipped cream and maple syrup.

*If you don`t have a waffle iron, you can make 18 large pancakes from the batter.

4. PUMPKIN BREAD PUDDING

Ingredients:

14 cups cubed challah (egg bread) or brioche
1/3 cup melted butter

3 cups whole milk
1 cup pumpkin puree
¾ cup brown sugar
½ cup heavy cream
4 eggs
2 egg yolks
1 tbsp molasses
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
½ tsp kosher salt

Brown Sugar Sauce
½ cup brown sugar
¼ cup butter
¼ cup heavy cream

Chopped toasted pecans, for garnish

Directions:

1) Preheat oven to 350ºF.
2) Place the cubed bread in a lightly greased 13x9-inch baking dish. Toss bread cubes with melted butter. In a large bowl, whisk milk, pumpkin puree, brown sugar, heavy cream, eggs, egg yolks, molasses, vanilla extract, cinnamon, ginger, allspice and salt. Pour over bread cubes, tossing gently to combine. Bake in preheated oven 45 minutes or until set and golden on top.
3) For the brown sugar sauce, melt brown sugar and butter in a small saucepan over medium heat. Stir in cream and continue cooking 2-3 minutes. Drizzle over baked bread pudding and sprinkle with pecans.

Serves 8-10 More

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES

Quick & Easy After School Snack Ideas


Sick of serving up the same old after school snacks? Need some new ideas to mix up your after school routine? We`ve got four quick and easy recipes you can whip up for the kids in no time that will keep them happy and satisfied. More

Quick & Easy After School Snack Ideas

Taco Waffles - EASY FAMILY-FRIENDLY RECIPE


In queso you needed a family-friendly recipe for ANY meal, we made a Taco Waffles recipe. That`s right, you can have this for breakfast, lunch or dinner – taco `bout innovative and delicious!

Ingredients:

Taco Meat
1½ lbs lean ground beef
1 small onion, finely chopped
1 large garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried oregano
1 (14oz) can diced tomatoes
1 cup water

Corn Waffle
1½ cups flour
½ cup cornmeal
1 tbsp baking powder
½ tsp kosher salt
2 eggs, lightly whisked
1½ cups whole milk
½ cup melted butter
1 tbsp honey
1½ cups fresh or frozen (thawed) corn kernels

Toppings
Shredded Monterey Jack cheese or cheddar cheese
Salsa
Chopped lettuce
Chopped avocado
Chopped tomato

Directions:

1) For the taco meat, in a large skillet, brown the ground beef over medium high heat. Cook 4-5 minutes until no longer pink. Drain liquid. Return to heat, add onions and garlic and cook for 2 minutes. Stir in chili powder, cumin, paprika, salt, pepper and oregano, cooking for 1 minute. Add tomatoes and water and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Remove from heat and set aside until ready to assemble.
2) For the corn waffles, preheat waffle iron. In a large bowl, stir together flour, cornmeal, baking powder and salt. Add eggs, milk, melted butter, honey and corn kernels. Stir just until moistened. Let batter rest for 5 minutes. Cook in waffle iron until golden brown and cooked through.
3) To assemble, sprinkle waffle with shredded cheese. Top with salsa, lettuce, taco meat mixture, more shredded cheese, avocados and tomatoes. Serve immediately after assembly.

Serves 4 More

Taco Waffles - EASY FAMILY-FRIENDLY RECIPE

Chicken Fajita Nachos

We have the ultimate appetizer for you with our loaded Chicken Fajita Nachos, the perfect mash-up of two Mexican favorites. Whether you`re entertaining party guests or binge-watching a Netflix series, it`s the perfect snack for every occasion.

WATCH how easy these Chicken Fajita Nachos are to make hereMore

Chicken Fajita Nachos