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Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish  Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken ...

Ingredients Main Ingredients: 6 bacon strips 2 tablespoons olive oil 1 pound boneless and skinless chicken (thick in size, such as chicken breasts) salt and pepper 1 teaspoon garlic powder 1 tablespoon butter 3 garlic cloves (minced) 4 small tomatoes (diced) 2 cups spinach 1 1/2 teaspoon paprika 1 teaspoon Italian seasoning (more, if desired) 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1.5 cup heavy cream 1 cup Parmesan cheese shredded (more for garnish) Pasta: 10 oz. penne pasta 2 tablespoons Parsley (chopped) Instructions BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat f...

Ingredients 3 cups cooked chicken chopped 1 cup celery chopped (or french style green beans) 1 cup cheddar cheese shredded 1 cup sour cream 1 cup mayo 1 can cream of chicken 1/2 cup slivered almonds 6 oz French's fried onions Instructions Preheat oven to 350 and coat a 9x13 baking dish with cooking spray.  In a large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.  Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy! Read Full Recipe >>>> Click Here

Ingredients 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature 1 and 1/2 cups granulated sugar 1/4 light brown sugar, packed 1 tablespoon lemon zest 1/2 teaspoon pure lemon extract (optional) 1 teaspoon vanilla extract 4 large eggs, at room temperature 2 and 1/2 cups cake flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole milk 1/2 cup full-fat sour cream 1/2 cup fresh squeezed lemon juice 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first 2 tablespoons all-purpose flour Lemon Cream Cheese Frosting: 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature 10 tablespoons unsalted butter, a little softer than room temperature 4 cups confectioners' sugar, more if needed 2 teaspoons fresh lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon pure lemon extract (optional) 1/4 teaspoon salt 2 tablespoons ...

INGREDIENTS: 1 lb. hot sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper  INSTRUCTIONS: In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 15-20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.) Read Full Recipe >>>> Click Here

Ingredients Crumb Layers 1/2 cup cold butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free 1 cup all purpose flour (gradually add more by the tablespoon if needed) 1 cup packed light brown sugar 1/2 cup granulated sugar 1 tsp ground cinnamon Cake 2 cups all-purpose flour 3 tsp baking powder 1 tsp ground cinnamon 1 tsp salt 3 ripe bananas, peeled and mashed 1/2 cup butter, softened to room temperature again, use vegan butter for dairy-free option 1 1/2 cup granulated sugar 2 large eggs 1 tsp vanilla 1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk) Glaze (optional) 1 cup powdered sugar 1-2 tbsp almond milk Instructions Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside. In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mix...

Ingredients Cinnamon Streusel 1 1/3 cups all-purpose flour 3/4 cup light brown sugar packed 1 tablespoon cinnamon 1/2 teaspoon nutmeg 3/4 cup butter melted Cake 1/2 cup butter room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup sour cream or plain Greek yogurt Instructions Cinnamon Streusel Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.  Cake Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.  In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.  In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes.  Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.  Add the flou...