Easy Tiramisu

Ingredients

• 1 1/2 cups heavy whipping cream
• 8 ounce container mascarpone cheese ,room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso
• 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands)
• 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
• Cocoa powder for dusting the top

Instructions

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
2. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

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APPLE CRISP COFFEE CAKE

INGREDIENTS

CAKE BATTER

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup butter (1 stick), melted
• 1 cup sour cream
• 3 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 medium Granny Smith apples, peeled, cored, and finely diced

TOPPING

• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), melted

GLAZE

• 2/3 cup packed light brown sugar
• 2 tablespoons apple cider
• 2 tablespoons butter

INSTRUCTIONS

1. Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
4. Sprinkle apples on top of batter.
5. In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
6. Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

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No Bake Classic Woolworth Cheesecake

Ingredients

• 1 3oz lemon Jell-0
• 1 cup boiling water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened. 
2. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. 
3. Beat the Evaporated milk/heavy cream until fluffy. 
4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
5. Add thickened Jell-O and slowly mix in whipped evaporated milk.

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Two Ingredient Strawberry Fudge

Ingredients

• 1 16 oz can of strawberry frosting
• 1 12 oz bag of white chocolate chips

Instructions

1. Prepare a 9x9 pan by spray lightly with cooking spray and place a piece of parchment paper in the pan with extra hanging out so you can pull it out of the pan.
2. Over a double boiler or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes. Cut into squares to serve.

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Texas-Style Blueberry Cobbler

Ingredients

• 12 Tablespoons Butter 1 1/2 sticks, divided
• 1 1/2 cups Sugar plus more to sprinkle on top
• 3 cups Blueberries
• 1 teaspoon Lemon Zest grated
• 1 1/2 cups Flour
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Whole Milk or Buttermilk

Instructions

1. Preheat oven to 350 degrees.
2. Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
3. In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
4. In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
5. Remove baking dish from oven and pour batter into the pan.
6. Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
7. Bake until golden brown and edges are crisp -- about 42-48 minutes.
8. Serve with vanilla ice cream or homemade whipped cream.

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Dutch Butter Cake Recipe

Ingredients 

• 2 cups (250 grams) all-purpose flour
•  8 ounces (1 cup) unsalted butter
•  2/3 cup (150 grams) sugar
•  1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
2. Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.
3. Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares.

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Millionaires Cookie Bars!

Ingredients

Cookie Bars

• 275 g Plain Flour
• 1 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 1 tbsp Corn Flour
• 115 g Unsalted Butter
• 55 g Granulated Sugar
• 135 g Light Brown Sugar
• 1 medium Egg
• 1 tsp Vanilla Extract
• 100 g White Chocolate Chips
• 100 g Milk Chocolate Chips
• 100 g Dark Chocolate Chips

Homemade Caramel

• 200 g Unsalted Butter
• 3 tbsp Caster Sugar
• 4 tbsp Golden Syrup
• 397 g Condensed Milk (one tin)

Chocolate Decoration

• 100 g White Chocolate
• 100 g Milk Chocolate
• 100 g Dark Chocolate
• Grams - Ounces

Instructions

For the Cookie Bars

1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now. 
2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side. 
3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk) 
4. Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed. 
5. Press the mixture into the bottom of the tin. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’! 
6. Leave to cool whilst doing the next stages. 

For the Caramel

1. In a large saucepan pour the Condensed Milk, Unsalted Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has dissolved – stir frequently to stop anything from catching. 
2. Once the Sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is
3. VERY hot and can burn you if it splashes back! 
4. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture! 
5. Pour the caramel onto the Cookie Bars and leave to set for one-two hours on the side. 

For the Chocolate

1. Melt your three chocoaltes carefully till smooth - I personally do this in the microwave.
2. Drizzle over the caramel in a swirly pattern, or however you fancy, and leave to set fully on the side, or in the fridge.

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DoubleTree Cookie Recipe

Ingredients:

• 1/2 cup rolled oats
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter (two sticks), softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon freshly squeezed lemon juice
• 2 large eggs
• 3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
• 1 cup chopped walnuts (optional)

Directions:

1. Pulse oats in a food processor until semi-fine or fine.
2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
3. To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
5. Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
6. To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14  minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
7. Allow to cool completely on a cooling rack if storing. Stor

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The Best Soft Chocolate Chip Cookies

Ingredients

• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup (225g) semi-sweet chocolate chips

Instructions

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
5. Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
6. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

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Cinnamon Roll Poke Cake

INGREDIENTS

FOR THE CAKE

• Cooking spray
• 1 box white cake mix, plus ingredients called for on box

FOR THE FILLING

• 1 (14-oz.) can sweetened condensed milk
• 4 tbsp. melted butter
• 1/2 c. packed brown sugar
• 1 tsp. cinnamon
• Pinch of kosher salt

FOR THE FROSTING

• 1/2 c. heavy cream
• 1 (8-oz.) block cream cheese
• 4 tbsp. butter, softened
• 1 c. powdered sugar
• 1 tsp. pure vanilla extract
• Pinch of kosher salt 

DIRECTIONS

1. Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
2. Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.
3. Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
4. In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.
5. Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.

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Stuffed zucchini boats

Ingredients

• 3 zucchinis
• Cooking spray
• 3/4 lb. chicken breast cut into cubes
• 1 Tbsp olive oil
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3/4 cup pasta sauce
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F.
2. To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
3. Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
4. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper.
5. Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally.
6. Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted.
7. Sprinkle with fresh basil and parmesan cheese, if desired, and serve.

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Easy Mozzarella Chicken with Marinara Sauce and Mushrooms

Ingredients

• 4 chicken breasts , skinless, boneless
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 cup mushrooms , sliced
• 1 cup marinara sauce
• 1 cup Mozzarella cheese , shredded

Instructions

1. Preheat oven to 375 F.
2. Add chicken breasts to the casserole dish.
3. Season chicken breasts with Italian seasoning and salt.
4. Top each chicken breast with sliced mushrooms.
5. Pour marinara sauce evenly over the chicken.
6. Top with shredded Mozzarella cheese.
7. Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

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Mom’s Butter Baked Chicken

Ingredients 

• 4 chicken breasts (I use boneless skinless)
• 1 can evaporated milk (12 oz)
• 1 cup flour
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter
• 1 can Cream of Chicken soup
• 1/4 cup water
• Preheat oven to 425

Directions 

1. First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.  
2. Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.

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Cheesy Fajita Baked Chicken

Ingredients

• 4-5 thinly sliced chicken breasts (about 2lbs)
• 8oz softened cream cheese
• 1/3 cup salsa
• 1/2 (1oz) packet of fajita seasoning
• 2 large bell peppers (sliced)
• 1-2 cups shredded cheese (Mexican blend or cheddar)

Instructions

1. *Read notes below before getting started. 
2. Preheat oven to 375 degrees and grease a 9x13 baking dish. 
3. Place the chicken onto the bottom of the pan. 
4. In a medium size bowl, mix together the cream cheese, salsa and fajita seasoing. 
5. Spread the mixture evenly over the chicken and then top with your sliced bell peppers and shredded cheese. 
6. Bake uncovered in the center rack for 20-35 minutes or until the chicken is fully cooked. To brown the cheese, turn the broiler on for the last few minutes of baking. 
7. Serve alone or with Spanish rice, cauliflower rice or in a tortilla.

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Chicken and Spinach in Creamy Parmesan Mushroom Sauce

Ingredients

• Chicken and Mushrooms:
• 2 Tbsp olive oil
• 4 boneless skinless chicken thighs (thinly sliced)
• 10 oz mushrooms (1 package)
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 4 Tbsp butter
• 4 cloves garlic minced
• 1 Tbsp flour
• 1/2 cup chicken broth
• 1 cup half and half
• 1/2 cup grated Parmesan cheese
• 1/2 Tsp salt
• 1 cup spinach

Instructions

1. Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Season chicken with salt and pepper right inside the pan. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
2. Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny).  Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
3. Add salt slowly and taste the sauce to make sure the salt level is to your liking.
4. Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
5. Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired.
6. Eat as is, or serve along pasta or rice.

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Creamy Cajun Chicken Pasta

Ingredients

• 1 whole Rotisserie chicken, shredded
• 8 oz Rotini, cooked
• 4 teaspoons of Cajun seasoning
• 2 scallions
• 1 cup heavy whipping cream (or 1 cup fat-free half-and-half)
• 1 cup low fat milk
• ½ teaspoon salt
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup shredded Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Cook pasta per directions on package and drain. Set aside.
2. Shred the Rotisserie chicken into bite size pieces and place in a ziplock bag.
3. Pour the cajun seasoning on top and shake well.
4. Finely chop the scallions.
5. In the pot where you made your pasta, add the milk and cream (or fat-free half-and-half)
6. Add chopped scallions, basil, salt, garlic powder, pepper and heat until it reaches a slight boil.
7. Add the pasta and chicken and stir until fully coated.
8. Add half of the cheese and stir until slightly thickened, and add the rest.
9. Top with parsley.
10. Serve with garlic or French bread.

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10-Minute Teriyaki Chicken

Ingredients

• 3 organic chicken breasts, cut into 1 1/2-inch pieces
• 3 cups broccoli, steamed
• 1 Tablespoon oil

TERIYAKI SAUCE

• 1/4 cup low sodium soy sauce (or liquid aminos)
• 3 Tablespoon coconut sugar
• 1 Tablespoon sesame oil
• 1 teaspoon ginger (grated fresh or dried)
• 2 teaspoon corn starch
• 2 garlic cloves, minced
• 1/2 teaspoon sesame seeds *optional 

Instructions

1. Whisk all of teriyaki sauce ingredients in a small bowl. 
2. On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn’t hot enough the chicken will steam so make sure pan is hot but not burning.* 
3. Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken. 
4. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!

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Chicken Bacon Ranch Wraps

Ingredients

• 4 large tortillas
• 8 oz. deli sliced chicken breast
• 8 strips thick cut bacon, cooked crisp
• 2 cups lettuce leaves
• 1/2 cup diced tomatoes
• 4 tbsp ranch dressing

Instructions

1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
2. Roll up tortilla tightly and cut in half. Enjoy!

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Chicken Gyro

Ingredients

For the chicken marinade:

• 1 lb. chicken breast sliced into ½-inch strips
• 3 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper

For the Tzatziki Sauce:

• 1 medium cucumber
• 1 cup plain Greek yogurt
• 1 tbsp. extra virgin olive oil
• 1 tbsp. lemon juice
• 2 tbsp. chopped fresh dill
• 1 medium clove garlic pressed or minced
• ¼ teaspoon salt

For the Gyro:

• Pita bread
• Shredded iceberg lettuce
• Sliced tomatoes
• Sliced cucumbers
• Sliced onion
• Feta cheese
• Psst!
• Scroll up the post for detailed step-by-step photos!

Instructions

1. Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
2. Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
3. Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.
4. Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.

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Chicken Bacon Ranch Pull Apart Rolls

Ingredients

• 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
• 1 lb thinly sliced deli chicken
• 8 slices bacon cooked and crumbled
• 12 slices colby jack cheese
• 1/3 cup prepared Ranch salad dressing
• 1/2 cup butter
• 1 Tbsp chopped fresh chives
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 2 Tbsp grated Parmesan cheese

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
6. Drizzle with Ranch dressing. Top with the final layer of cheese.
7. Brush liberally with butter mixture. Place the tops on the cheese.
8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
10. Cut apart and serve immediately with additional Ranch dressing, if desired.

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Iced Oatmeal Cookies Recipe

Ingredients

Cookie

• 1 cup old fashioned rolled oats
• 1 cup al purpose flour and 2 tbsp
• 1 tsp cornstarch
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 8 tbsp butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Glaze

• 1 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 1/2 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. 
2. Pour oats into a food processor and pulse about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium size bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together.
3. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined. The dough is fairly soft so I prefer refrigerating it for 20-30 minutes before rolling, that way my hands aren't a mess and it gives it time to rest.
4. Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. I prefer crisp iced oatmeal cookies so I leave mine in for the full 14.
5. Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely. 
6. Once the cookies are cool, whisk together all of the ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set for 30 minutes.

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DEPRESSION-ERA CHOCOLATE CAKE RECIPE

Ingredients: 

• 3 1/2 cups organic powdered cane sugar *
• 1 1/4 cup cocoa powder
• 1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
• 1 tsp pure vanilla extract
• 1/2 cup water
• pinch sea salt (unless using salted butter) 

Directions:  

1. Combine powdered sugar and cocoa powder in a large mixing bowl.
2. Add vanilla extract and butter, ghee, or coconut oil.
3. Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)

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