LEGEND RECIPES

INGREDIENTS 1 large egg 1/4 cup sour cream 1/4 teaspoon sea salt 1 cup blanched finely ground almond flour (not almond meal) (4oz) 2 teaspoons baking powder INSTRUCTIONS Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the egg, sour cream and salt. Using a rubber spatula, mix in the almond flour, then the baking powder. Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds. Bake until golden, 15-18 minutes. Serve warm. Read Full Recipe >>>> Click Here

Ingredients 2 cans cinnamon rolls 4 large apples- peeled and diced (Granny Smith or Golden Delicious) ½ cup sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 tablespoon cornstarch ¼ –1/3 cup caramel sauce (or salted caramel sauce if you prefer) Instructions Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish). In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly. Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier. Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well. Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel

Ingredients 1 1/2 c unsalted butter softened 2 c light brown sugar, packed 1 c sugar 5  large eggs 3 c all purpose flour 1 tsp baking powder 1/2 tsp salt 1 c whole milk 1 bag(s) 8oz bag toffee chips 1 c pecans, in pieces CARMEL DRIZZLE 1 can(s) sweetened condensed milk 1 c brown sugar, firmly packed 2 Tbsp unsalted butter 1/2 tsp vanilla Add Ingredients to Grocery List How to Make Brown Sugar Carmel Pound Cake Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pa

Ingredients 1 cup milk* ½ cup yogurt** (5 oz Greek yogurt) 2-4 TBS honey (optional) ½ tsp vanilla extract 1 whole banana frozen 2 cups strawberries fresh or frozen Instructions Place the ingredients in the order listed in the container of a Vitamix (or another high-powered blender). Blend starting on low speed and increasing to high for 30-60 seconds or until the mixture is smooth and homogenous. Pour into cups and serve immediately! Notes Ingredient substitution notes: Milk. Any dairy or non-dairy milk can be used with great results! Just remember, the higher the fat content of your milk, the creamier and richer your Strawberry Banana Smoothie will be! Honey. Any liquid sweetener   works well in this recipe! Strawberries. You can use fresh or frozen strawberries in this recipe! Banana. Make sure the banana is frozen for the best, creamiest results. Yogurt. Greek yogurt is my preference for its high protein and lower sugar content. I also

Ingredients: 1 cup white sugar 1 cup brown sugar 1 cup butter 2 eggs 2 cups flour 1 teaspoon baking soda 3 cups oats 1 cup sweetened condensed milk (just less than one full can) 2 cups chocolate chips ½ cup butter 1 teaspoon vanilla Directions:  Preheat oven to 350 degrees Fahrenheit. In a stand mixer, cream butter sugars. Add the eggs. Mix the flour, baking soda, and oats, then slowly combine with egg mixture. Spread ¾ of the oat dough into a 9-inch-by-13-inch rectangular baking pan, using a spoon to spread to the edges.  In a pot on medium-low heat, melt together the sweetened condensed milk, chocolate chips, butter, and vanilla. Pour and spread this over the layer of oat dough. Top with the remaining oats, dropping in clumps over the chocolate. Bake for 25 minutes, then cool and freeze before cutting into squares. Read Full Recipe >>>> Click Here

Ingredients 1 cup light corn syrup 1 1/4 cup peanut butter 1 cup sugar 1 tsp vanilla dash sea salt 3 cup rice crispy cereal 1 cup coarsely chopped pretzels 1 cup semi sweet chocolate chips dash of sea salt for tops Instructions Line a baking sheet with parchment paper. Measure cereal and pretzels into a large measuring cup or a bowl. Add peanut butter, sugar and corn syrup to a large pan. I used a 5 quart pan. Cook over medium heat until smooth and creamy, stirring occasionally. Remove from heat. Add vanilla and a dash of sea salt. Stir. Add cereal and pretzels. Gently toss until coated. Let cereal mixture sit for 3-5 minutes until it has cooled a little. It needs to be cooled enough that the chocolate chips don’t get completely melted (a little is okay) but you want to move to the next step before the cookies are completely set up too. It’s a little tricky! Add chocolate chips and quickly and gently toss to incorporate. Scoop cookies on