LEGEND RECIPES

Ingredients 2 Bananas cut into 1/2" pieces 1/2 teaspoon Cinnamon 1 Tablespoon butter 2 Tablespoons raw honey or regular honey Instructions Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined. Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don't burn. Flip all the banana pieces and cook for another 4 minutes until the other side is golden brown. Serve immediately over ice cream, yogurt, pancakes or french toast. Read Full Recipe >>>> Click Here

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

Ingredients zest and juice from one Lemon 1/2 cup Granulated Sugar 1/2 cup Unsweetened Shredded Coconut 2 1/2 cups All-Purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 2 large Eggs 4 tablespoons Unsalted Butter, melted and cooled 4 tablespoons Canola Oil 1 cup Milk 1 teaspoon Lemon Extract For Topping: Coarse Sugar, optional Shredded Coconut Directions Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray and set aside. In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl. Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well. In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt. Make a well in this mixture and pour the wet ingredients

INGREDIENTS BROWNIES: 1 box fudge brownie mix FRENCH SILK PIE TOPPING: 4 oz German chocolate bar, finely chopped 4 Tbsp unsalted butter cubed 8 oz package cream cheese, at room temperature 2 cups confectioner's sugar 16 oz tub frozen whipped topping (like cool whip) thawed chocolate curls or shaved chocolate, for garnish optional INSTRUCTIONS Prepare and bake the brownies according to package directions.  Remove from oven and allow to cool completely. Microwave the German chocolate pieces and butter together in a large microwave-safe bowl on HIGH for 30 seconds.  Stir, and then melt for another 15 seconds.  Stir until smooth and melted. To the bowl with the chocolate, beat in the cream cheese and confectioner's sugar until combined.  Fold in half of the whipped topping (8 oz). Spread the French silk filling over the brownies.  Top with remaining whipped topping, and garnish with chocolate curls, if using. Refrigerate for at least 4

Ingredients 2 cups all purpose flour 4 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon garlic salt 1/2 teaspoon crushed oregano 1/4 teaspoon dry mustard 1 1/2 cups shredded sharp cheddar cheese 1 egg slightly beaten 1 cup milk 1 tablespoon melted butter Instructions Preheat oven to 350 degrees. Grease an 8 x 4" loaf pan. In a large bowl, stir together flour, baking powder, sugar, garlic salt, oregano and dry mustard. Then add cheddar cheese to the mixture. In a small bowl, combine the egg, milk and butter. Add to the flour mixture, stirring until just moistened. Spread mixture into the loaf pan. Bake for 45 minutes or until toothpick inserted into center comes out clean. Cool in the pan for 10 minutes. Remove from pan and cool for another 10 minutes. Slice and serve warm (with butter)! Read Full Recipe >>>> Click Here

INGREDIENTS 1/2 cup pineapple juice 1/3 cup low sodium soy sauce 1/3 cup low sodium chicken stock 1/3 cup hoisin sauce 1/2 cup brown sugar 1 Tablespoon minced fresh garlic 2 teaspoons cornstarch 1 Tablespoon olive oil 8 boneless, skinless chicken thighs cut into 1-inch cubes 1 cup diced pineapple 1/2 cup roasted, salted cashews (optional) Rice, for serving INSTRUCTIONS In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and co

Ingredients Dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoon honey softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds salt to taste Salad 4 cups chicken breast , cooked, chopped (about 2 chicken breasts) 1 cup pecans , chopped 1/2 cup dried cranberries 4 green onions , chopped Instructions In a medium bowl, combine all dressing ingredients. Whisk until well combined. Add salt, to taste. In a large bowl, combine all salad ingredients. Add salad dressing and toss to coat. Add salt, to taste. This Recipe adapted from this -->> SITE

INGREDIENTS 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel) 1 tablespoon minced garlic 1.5 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 1.5 pounds boneless skinless chicken breasts or thighs (I like to use thighs) 3/4 cup shredded mozzarella cheese parsley (optional, freshly chopped) INSTRUCTIONS Preheat oven to 425 degrees F/220 degrees C. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat. Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper. Bake 20-25 minutes, until chicken is cooked and potatoes are browned. Sprinkle the mozzarella cheese over

Ingredients 2 large boneless chicken breasts cut into strips 1 medium onion diced 2 Tablespoons olive oil One – 14 1/2 oz can diced tomatoes undrained 1 /4 cup water 1 teaspoon dried basil 1/2 Teaspoon dried oregano 1/2 teaspoon pepper 1/2 Teaspoon salt 1/2 teaspoon garlic powder 1 cup baby spinach packed tight Instructions Place the oil in a saute pan on medium to high heat. Add the chicken strips,cook and stir until browned, about 10 minutes. Add the diced onion to the pan, cook until onion is soft. Add the undrained tomatoes, water and seasonings to the pan, bring to a boil while stirring. Reduce the heat to low, cover and simmer about 5 minutes. Add the spinach, cook and stir until the spinach begins to wilt. Serve over long grain rice that was cooked in chicken broth. This Recipe adapted from this -->> SITE

Ingredients 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks Salt and pepper 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can (14 ounce) coconut milk 1 can (14.5 ounce) diced tomato, drained 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available) 3 tablespoons sugar Instructions Season the chicken chunks with salt and pepper. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute. Add garlic and onions and cook for 1 minute. Add chicken chunks and toss lightly to coat with the curry oil mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 min

Ingredients BBQ Chicken 2 boneless skinless chicken breasts about 1 1/4 pounds 3/4 cup Whole30 BBQ sauce 2 tablespoons Italian dressing See Note salt to taste or about 2 1/2 cups shredded BBQ chicken or pork Sweet Potatoes 2 sweet potatoes peeled and cubed 2 teaspoons chili powder dash of cinnamon 1 tablespoon avocado or refined coconut oil Quick Dill Pickles: Sprig fresh dill 1 clove garlic minced 1/4 English cucumber sliced thin Pinch yellow mustard seeds 1/4 cup water 1/4 cup white or white wine vinegar 1/2 tablespoon salt OR 1/4 cup sliced cold dill pickles See Note Coleslaw: 1/2 cup + 2 tablespoons mayonnaise 1 1/2 tablespoon white apple cider, or white wine vinegar 3 tablespoons coconut aminos 1/4 tsp kosher salt 1 14- oz bag shredded coleslaw mix See Note Garnish: Fresh chopped parsley Dry BBQ seasoning Instructions Preheat oven to 425º F. Make sweet potatoes: On a baking sheet, toss all ingredients and roast for

INGREDIENTS For The Chicken: 2 pounds (1 kg) boneless, skinless chicken thighs 1 teaspoon seasoning salt (or regular salt) 1/4 teaspoon pepper 5 ounces (150 g) bacon For The Sauce: 2 tablespoons butter 1 onion 4 cloves garlic, minced (or 1 tablespoon minced garlic) 1 tablespoon fresh chopped parsley 1 teaspoon each of dried thyme and dried rosemary 1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth 1 1/2 cups half and half (thickened cream or heavy cream) 2 tablespoons Dijon mustard 1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder) 1/2 teaspoon freshly ground black pepper, to taste 1/4 cup Parmesan cheese 2 cups baby spinach leaves INSTRUCTIONS Season chicken with seasoning salt and pepper. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thick

INGREDIENTS 12 chicken drumsticks 1/2 cup olive oil 8 cloves garlic minced 2 tbsp smoked paprika 1/2 tsp red pepper flakes 1/4 cup parsley fresh, chopped 2 tbsp oregano fresh, chopped 1/2 tsp salt or to taste 1/2 tsp black pepper or to taste INSTRUCTIONS Preheat oven to 425 F degrees. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic. Clean and dry the drumsticks and season with salt and pepper.  Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture. Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through. Serve with your favourite side dish and/or salad. This Recipe adapted from this -->> SITE

Ingredients  6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)  salt and pepper  1 teaspoon oil  2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)  2 tablespoons dried basil leaves  2 teaspoons salt  3/4 teaspoon pepper  1 and 1/2 tablespoons yellow curry powder  1/2 or 3/4 teaspoon chili powder  1 large red onion, chopped  8 cloves garlic, minced  2 jalapenos, seeded and finely chopped  1 tablespoon cornstarch**  1 tablespoon COLD water  1 teaspoon fresh ginger, grated or minced  1/3 to 1/2 cup fresh cilantro, chopped Instructions Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray). When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming. Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chick

Ingredients 1 1/2 pounds  chicken breast cut into chunks Can also use thighs. 1/8 salt 1/8 pepper 2 tsp avocado oil 1 green pepper cut into chunks 1 white onion cut into chunks 1/4 cup roasted cashews Sesame seeds for garnish Chopped green onions for garnish 1 tbsp rice wine vinegar Sauce 3 tbsp liquid aminos 2 tsp sesame oil 1 tsp ground ginger 2 tbsp minced garlic 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier! Instructions In a bowl add sauce ingredients (chili garlic sauce, minced garlic, ginger and salt, and pepper). Set aside. Heat pan on low heat and toast cashews until lightly brown and set aside. Add avocado oil to the pan and increase heat to high and add chicken and cook through. Now, throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes. Next, you’ll add the liquid aminos, cashews, and vinegar. Cook until sauce has thickened. Top with sesam

INGREDIENTS SUGAR COOKIE 1 cup (2 sticks or 226g) unsalted butter, softened 1 1/4 cups (250g) granulated sugar 3/4 cup (94g) confectioners sugar 3 (6 ounces) eggs, room temperature 3/4 cup (168g) vegetable oil 1 teaspoon cream of tartar 1 teaspoon salt 5 1/2 cups (688g) all-purpose flour SUGAR COOKIE FROSTING 1/2 cups (113g) unsalted butter, softened 3/4 cups (173g) sour cream 4-5 cups (440-550g) confectioners sugar 1 teaspoon salt red food color INSTRUCTIONS SUGAR COOKIE Preheat oven to 350°F. In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined. Drizzle in oil and pour in eggs and mix well. In a bowl add the cream of tartar and salt to the flour and roughly sift. Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl. Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined

INGREDIENTS For the Cake Non-stick cooking spray with flour 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 ½ cups unsalted butter, softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 1 cup whole milk 1 bag (8-ounces) milk chocolate toffee pieces 1 cup pecans, chopped For the Caramel Drizzle 14 ounces (1 can) sweetened condensed milk 1 cup light brown sugar, packed 2 tablespoons unsalted butter ½ teaspoon vanilla extract INSTRUCTIONS Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside. In a medium bowl, stir together flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat the butter until light and creamy. Add both sugars and beat again until fluffy. Add eggs one at a time, mixing until blended. Alternate adding in flour mixture and milk, mixing until just combined, being careful not to over mix. Stir in toffee c

INGREDIENTS 1 cup rolled oats (uncooked) 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour) 1/2 tsp cinnamon 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tbsp coconut oil 2 eggs 1/4 cup maple syrup 1/4 cup peanut butter (crunchy or creamy) 1/2 tsp vanilla 1/3 cup chocolate chip INSTRUCTIONS Preheat oven to 350 F and line a 8x8 pan with parchment paper.  In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.  Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the coun

INGREDIENTS FRENCH TOAST: 1 loaf day old french bread (sour dough or challah work great too, about 10 cups) 2 cups whole milk 7 large eggs 3/4 cup brown sugar 3/4 teaspoon cinnamon Pinch of salt TOPPING: 1/2 cup salted butter (cubed) 1/2 cup flour 1/2 cup brown sugar 1 cup berries (I used frozen) INSTRUCTIONS Grease a 9×13″ casserole dish and set aside. Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours. In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate. When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top.

INGREDIENTS PUMPKIN SPICE COOKIES:  1/2 Cup Butter (Sweet Cream Salted)  1 Cup Sugar  2 Eggs  1 Cup Canned Pumpkin  2 Cups Flour  4 tsp. Baking Powder  1 tsp. Salt  2 1/2 tsp. Cinnamon  1/2 tsp. Nutmeg  1/4 tsp. Ginger  1 Cup Chopped Walnuts or Pecans (optional)  Cookie Sheets  Parchment Paper CINNAMON CREAM CHEESE FROSTING:  1/2 Cup Butter (Sweet Cream Salted)  8 oz. block of Cream Cheese  3 tsp. Vanilla  4 cups Powdered Sugar  1 tsp. Cinnamon INSTRUCTIONS PUMPKIN SPICE COOKIES: In a mixer cream the butter and sugar until light and fluffy. Add eggs and pumpkin and mix well. Sift flour, baking powder, salt and spices together and fold into cookie batter. Mix until well blended. Drop a spoonful of the cookie batter onto a cookie sheet. Bake in a 350 degree oven for approximately 15 minutes. Allow to cool. Frost with Cinnamon Cream Cheese Frosting CINNAMON CREAM CHEESE FROSTING: Beat cream cheese, butter and vanilla in a mixer