LEGEND RECIPES

Ingredients 3 cups all purpose flour, plus 3 tablespoons 1/2 teaspoon instant yeast 2 teaspoons sea salt 1/2 cup chopped walnuts 1 cup dried cranberries 1 1/2 cups water at room temperature 1/4 cup liquid honey, plus more for brushing on after baking or other vegan honey substitute Instructions Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined. Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout. Measure the water. Make sure the water is at room temperature; water

INGREDIENTS: 3 cups all-purpose flour  2 teaspoons kosher salt (not table salt)  1/2 teaspoon dry yeast (active dry or highly active dry work best)  1 1/2 cups lukewarm water  Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid* DIRECTIONS: In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.  Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.  After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.  While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.  After the 30 minutes are up,

INGREDIENTS 1 cup corn syrup 1 cup powdered sugar 1 cup peanut butter (I like chunky the best) 1 tsp vanilla 4 cups Rice Krispies cereal INSTRUCTIONS Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal. Drop by spoonfuls on silicone mats or waxed paper. Cool slightly and roll into balls. This Recipe adapted from >>>> Click Here

Ingredients: 1 box orange Jell-O 1 box instant vanilla pudding 1 cup boiling water 1/2 cup cold water 1 Cool Whip 8 oz. 1 can mandarin oranges 14 oz. , drained 1 cup mini marshmallows Instructions: In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. Fold in Cool Whip, mandarin oranges and marshmallows This Recipe adapted from >>>> Click Here

Ingredients 2 cups flour (see note) 1 1/2 tsp baking powder 3/4 tsp salt 1/4 tsp baking soda 1 cup sugar, or xylitol for sugar free 3/4 cup milk of choice 1/2 cup plain yogurt, such as almondmilk yogurt 1/4 cup oil, or sub applesauce for fat free 1/4 cup lemon juice zest of 1 large or 2 small lemons (1 tbsp total – don’t omit) 1 tsp pure vanilla extract Instructions The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce. Preheat oven to 350 F. Grease a 9x5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into t

Ingredients 3 cups powdered sugar 2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too) 1/2 tsp. salt 3 large egg whites, unbeaten 1 teaspoon vanilla extract 1 1/2 cups semi-sweet chocolate chips Instructions Line two baking sheets with parchment paper and SPRAY with nonstick spray. In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips. Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked. Let th

Ingredients 1 lb lean ground beef 1 cup onion, chopped 1 cup cheddar cheese, shredded 1 cup milk 2 tbsp onion soup mix 1/2 cup Bisquick 2 eggs Instructions Preheat oven to 400F. Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan. Sprinkle cheese over meat. Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate. Bake for 25 minutes. Let cool a few minutes before serving. This Recipe adapted from >>>> Click Here

Ingredients For the Shortbread Crust: 1/2 cup unsalted butter, at room temperature 1/2 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 teaspoon salt 1 cup all-purpose flour For the Fudge Topping: 16 ounces semi-sweet chocolate, finely chopped (1) 14 ounce can sweetened condensed milk 2 and 1/2 tablespoons unsalted butter, cut into small bits 1 teaspoon pure vanilla extract 1/2 cup salted caramel sauce 1/2 cup toasted pecans, roughly chopped 1 teaspoon flaky sea salt Instructions For the Shortbread Base: Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy

Ingredients 2 containers Pillsbury™ refrigerated crescent dinner rolls For The Blueberry Filling 2 cups fresh blueberries 1/3 cup sugar 1 tsp lemon juice 7 Tbsp water, divided 3 Tbsp corn starch For The Cream Cheese Filling 8 oz cream cheese, room temperature 1/3 cup sugar 1 egg yolk 1 tsp lemon juice 1 tsp vanilla For The Glaze Drizzle 1 cup powdered sugar 2 Tbsp milk Instructions Preheat oven to 375° For The Blueberry Filling In a small saucepan over low heat, add blueberries, sugar, 3 tablespoons water, lemon juice together. Stir and cook for until blueberries have burst, approximately 3-4 minutes.  In a small mixing bowl, mix remaining water and corn starch until combined then add to blueberry mixture. Continue stirring until blueberry mixture has thicken. Set aside to cool. For The Cream Cheese Filling In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.  Add sugar,

INGREDIENTS 1 1/2 cups unsalted Challenge butter 1 1/2 cups granulated sugar 2 large eggs 2 tablespoons vanilla extract 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 4 cups + 1/4 cup all purpose flour divided 2 cups chocolate chips 1 11-12 ounce jar caramel or salted caramel ice cream topping INSTRUCTIONS Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray. Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips. Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan. Stir the caramel sauce and remaining 1/4 cup flour in a small bowl. Pour over the top of

Ingredients 2.5 - 3 lb chicken breast 1 egg 1 cup grated parmesan cheese 1/2 tbsp dried minced garlic 1/2 tbsp dried minced onion 1/2 tbsp dried oregano 1/2 tbsp dried basil 1/2 tbsp dried parsley 1/4 tbsp freshly ground black pepper pinch of salt 1 cup jarred marinara sauce 6 oz shredded mozzarella Instructions Preheat oven to 400. Line a large baking sheet with foil and spray with cooking spray. Beat egg in one small wide bowl. In a second bowl combine the parmesan cheese with all the spices and mix. Dip each piece of chicken in the egg and then the cheese, coating both sides. Place on prepared baking sheet. Bake for 30 min. Top each piece with sauce and then shredded mozzarella. Bake for another 10-20 min until the chicken is 160 degrees when checked with a meat thermometer and the cheese is melted and bubbly. This Recipe adapted from >>>> Click Here

INGREDIENTS 10 slices bacon 1/2 c. avocado 1 tbsp. lime juice 1 tbsp. Kosher salt Freshly ground black pepper 3/4 c. cooked shredded chicken 3 tbsp. chopped tomatoes 1/4 c. shredded iceberg lettuce 2 tbsp. ranch dressing, plus more for dipping DIRECTIONS Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon slices side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips. Bake until the bacon is cooked but still pliable, about 25 minutes. Let cool slightly. Meanwhile, in a small bowl, mash avocado until only small chunks remain. Stir in lime juice and season with salt and pepper to taste. Transfer bacon weave to a work surface and pat with paper

Curry Chicken alla Tom 1 chicken, about 3-4 pounds cut up into small pieces (or just chicken legs, chicken thighs, or even chicken breast) 2 rounded tablespoons Trinidadian curry powder 2 teaspoons turmeric powder 6-8 sprigs of cilantro 8 cloves garlic 2-3 scallions, or you can use half of an onion 1 tomato ½ scotch bonnet pepper, or you can substitute 1 jalapeno pepper or ½ teaspoon cracked black pepper (adjust to taste) 1 teaspoon yellow mustard (use any type) 2 teaspoons salt (adjust to taste, but make sure the chicken is seasoned well) ½ medium onion 4 tablespoons vegetable oil 1 whole lime, used to wash the chicken Cut chicken into small pieces (if you don’t mind larger pieces, you could leave a leg or a thigh as one piece). The size is really not critical—it is just a matter of how your family prefers to eat chicken.  Remove all skin and fat, wash under running water. Squeeze a fresh lime onto the chicken and stir it ar

Ingredients 3 tablespoons vegetable oil or canola oil, divided 4 (1 pound total) boneless, skinless chicken breasts cooking spray salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon smoked or sweet paprika 2 tablespoons unsalted butter, divided Instructions Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.  Pat dry the chicken breasts with paper towels. Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.  Season both sides of each chicken breast with the prepared seasoning; rub it all around.  Add 2 chicken breasts to the hot skillet.  Cook chicken breasts for 5 to 7 minutes without moving them around. Flip both chicken breasts over, add 1 tablespoon of butt

Ingredients 1 cup buttermilk 1 tablespoon olive oil 5 garlic cloves , minced 1/2 cup fresh parsley , minced 1/2 teaspoon salt 1/2 teaspoon black pepper freshly ground 6 chicken drumsticks Instructions Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours. After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), unti

Ingredients 4 boneless, skinless chicken breasts 2 tablespoons butter, melted (I used 4 tablespoons) 1 can cream of chicken soup (10 3/4 ounce) 8 ounces of cream cheese, cut into cubes 1/2 cup chicken broth (I used low sodium) 1 packet (1 ounce)   Hidden Valley Ranch Dressing Mix paprika – few dashes 1/4 teaspoon minced garlic (I used 1/2 teaspoon) 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon) 1/8 teaspoon dried oregano (I omitted) DIRECTIONS TIPS – BAKING IN THE OVEN I doubled the butter, garlic and parsley and omitted the oregano. I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray. I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken. I baked the chicken uncovered at 350 degrees f. (pre-heated), on

Ingredients 2   pounds boneless skinless chicken breasts 1 packet (1 ounce) of your favorite taco seasoning or use homemade 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade Rotel – Tomatoes and Green Chilies) 4 ounce can mild diced green chiles 1/2   cup chicken broth 3/4 cup salsa con queso   – use your favorite brand or use homemade taco shells, hard or soft favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso Directions Lightly spray slow-cooker with non-stick cooking spray. Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken. Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.  When ready, drain e

INGREDIENTS: 4 oz 1/3 less fat cream cheese, softened to room temperature 1 tablespoon minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh chives 2 garlic cloves, minced 4 (6 oz each) boneless, skinless chicken breasts (24 oz total) Salt and black pepper 1 tablespoon olive oil DIRECTIONS: Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside. In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed. Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the fillin

Ingredients 6 chicken thighs with bone 2 teaspoon Unsalted Butter 1 teaspoon Oil 1 Medium Onion Chopped 1 tablespoon Garlic Minced 1/4 cup white wine (Refer note 2) 2 cup tomato sauce (without salt) 1.5 teaspoon Italian Seasoning 1/2 teaspoon Paprika 1/2 teaspoon pepper 1/2 teaspoon salt (Refer note 1) 1/2 cup cream For seasoning Chicken 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/2 teaspoon Paprika 1/2 teaspoon Garlic powder Instructions In a mixing bowl add all the ingredients mentioned under seasoning. Mix well. Add Chicken thighs to the above seasoning and toss to coat the chicken. Turn on the Instant Pot to saute mode. Once the pot is hot enough, add 1 teaspoon butter and oil. Place the seasoned chicken thigh skin side down and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside. Add rest of the butter to the pot, followed by chopped o

Ingredients Chicken 1 Tbsp olive oil 2 large boneless skinless chicken breasts cut in half horizontally 2 tsp Italian seasoning 1/2 tsp kosher salt 1/4 tsp black pepper Bruschetta 4 Roma tomatoes seeded & finely chopped 1/4 red onion finely chopped 3 cloves finely chopped garlic 4 Tbsp shredded fresh basil 2 Tbsp olive oil salt to taste ½ cup freshly shredded Parmesan cheese 1/4 cup balsamic glaze Instructions Brush olive oil over both sides of chicken breasts. Season the chicken with the Italian seasoning, salt and pepper on both sides. Place the chicken on gas grill heated to medium-high heat or into a grill pan or skillet. Cook for 5-6 minutes per side, or until cooked until the thickest part of the breast reaches an internal temperature of 165 degrees F. While chicken is cooking mix together ingredients for bruschetta. To save time you can also purchase store bought bruschetta. Once chicken is cooked, remove from t

INGREDIENTS Cake: 1 cup (2 sticks) butter (I used salted) 1 cup water 2 cups All-Purpose flour 2 cups sugar 2 large eggs, beaten ½ cup sour cream 1 teaspoon almond extract (or vanilla) 1 teaspoon baking soda Frosting: ½ cup (1 stick) butter (I used salted) ¼ cup milk 4½ cups powdered sugar ½ teaspoon almond extract (or vanilla) INSTRUCTIONS Preheat oven to 375 degrees F. Grease a 15"x10"x1" baking pan. In a medium sized saucepan, bring butter and water to boil. In a large bowl, combine flour and sugar. Mix. Add in eggs, sour cream, almond extract (or vanilla), & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth. Pour into greased baking pan. Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes. For Frosting: In a mixing bowl add powdered sugar & almond extract & set aside. I