Chocolate Toffee

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Ingredients

• 1 sleeve Ritz Crackers (about 16 crackers)
• 1/2 cup butter (1 stick)
• 1/2 cup brown sugar
• 1 cup chocolate chips
• candy of choice for topping (optional)

Instructions

1. Preheat your oven to 425 degrees and line an 8x8 baking dish with parchment paper.
2. Cover the bottom of the pan with Ritz crackers. It doesn't have to be pretty! Just fit them in there in a single layer as best you can.
3. Combine the brown sugar and butter in a pan and bring to a boil. Boil for 3 minutes WITHOUT stirring.
4. Immediately pour the mixture over the Ritz crackers in your pan. Use a spatula to spread it out evenly over the crackers. Bake for 5 minutes to thicken and set the caramel.
5. Remove from the oven, and then sprinkle the chocolate chips evenly over the top. Place the pan back in the oven for about 2 minutes or until he chocolate is soft enough to spread.
6. Immediately spread the melted chocolate chips with a spatula so that you have a nice even layer.
7. Top with the candy of your choice (optional). My favorite is crushed peppermint candy! You can also try topping it with M&Ms, nuts, sprinkles, etc.
8. Let it cool for several hours before removing it from the pan and breaking it apart, otherwise it's a bit of a mess! I couldn't wait to dig in this time and the chocolate was still runny. Feel free to place it in the fridge for a bit if you need to speed up the process.

This article and recipe adapted from this site

Chocolate Mousse Brownies

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INGREDIENTS

Brownies

• 2 ounces unsweetened chocolate, melted
• 1/3 cup vegetable oil
• 1 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 whole eggs
• 3/4  cup all-purpose flour*
• 1/2 teaspoon salt
• 1/2  teaspoon baking powder

Mousse

• 3/4 cup mini marshmallows
• 4 ounces semi sweet chocolate chips
• 1/4 cup milk
• 1 cup heavy cream#

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.1
2. In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.2
3. Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.3
4. To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.4
5. Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.5
6. Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.

This article and recipe adapted from this site

KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE

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INGREDIENTS:

Keto Fried Chicken Tenders

• 8 Chicken Tenders
• 24oz Jar of Dill Pickles (you only need the juice)
• 3/4 Cup Now Foods Almond Flour
• 1 tsp Salt
• 1 tsp Pepper
• 2 Eggs, beaten
• 1 1/2 Cups pork panko (Bread Crumb Substitute)
• Nutiva Organic Coconut Oilfor frying

Low Carb Copycat Chick-Fil-A Sauce

• 1/2 Cup Mayo
• 2 tsp Yellow Mustard
• 1 tsp Lemon Juice
• 2 tbs Honey Trees Sugar-Free Honey
• 1 tbs Organicville BBQ sauce

INSTRUCTIONS

Pan Fried Keto Chicken Tenders

1. Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour, preferably overnight.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Now, fill a saute pan about 2 inches with coconut oil and put on medium-high heat. If available use a thermometer and bring oil to 350 F
6. Once the oil is hot place tenders in the oil and cook about 3 minutes on each side or until golden brown.

Air Fryer Fried Keto Chicken Tenders

1. Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour, preferably overnight.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Set the air fryer to 375 F and cook the chicken for about 15 minutes.

Low Carb Copycat Chick-Fil-A Sauce

1. In a small bowl, combine all ingredients and stir until fully combined

This article and recipe adapted from this site

Reese’s Fluffernutter Bars

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Ingredients

• 1/2 cup butter softened
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 9-12 Reese’s Cups regular size (not fun size)
• 2/3 cup chocolate chips
• 1 container marshmallow creme 7 ounce container

Instructions

1. How to make Peanut Butter Fluff Bars
2. Preheat oven to 350°F.
3. Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
4. To make the peanut butter fluff dough:
5. Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
6. Add the egg, peanut butter and vanilla, continuing to mix.
7. Add the flour and mix until well combined.
8. Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!)
9. To make the fluffernutter bars:
10. Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
11. Spread the entire container of marshmallow creme over the layer of Reese's cups.
12. Cover with the remaining dough and gently press to spread evenly.
13. Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature.
14. Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.

This article and recipe adapted from this site

Cuban Style Sliders

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Ingredients

• 24 count pkg Hawaiian sweet rolls
• 1/2 lb thinly sliced ham
• 8 slices Swiss cheese
• crisp dill pickle slices

For The Dijon Onion Butter Spread

• 2 tbsp dried minced onion
• 1 stick melted butter
• 2 tbsp Dijon mustard

Instructions

1. Lightly spray a 9x13" baking dish with non stick cooking spray.
2. Using a serrated knife, cut the rolls in half. Remove the top, set aside, and place the bottom of the rolls in the dish. Layer the meat, cheese, and pickles evenly out over top. Place the top of the rolls back on.

To Make The Dijon Onion Butter Spread

1. In a small mixing bowl, whisk together the mustard and melted butter. Stir in the onion until evenly combined.
2. Pour the mixture evenly out over the top of the sliders. Use the back of a spoon to spread it out slightly, if needed.
3. Cover the dish tightly with aluminum foil, and bake at 325 degrees for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the buns are toasted and golden brown.
4. Let the sliders rest for 2-3 minutes. Cut them, serve, and enjoy!

Base Recipe adapted from this SITE

Hot Chocolate Cookies

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Ingredients

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess

Instructions

1. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes.
3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Base Recipe adapted from this SITE

Soft, Buttery Homemade Caramels

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Ingredients

• 4 cups sugar
• 2 sticks butter, 1 cup
• 2 cups white corn syrup
• 1 teaspoon Kosher salt
• 2 12 oz. cans evaporated milk

Instructions

1. Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
2. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed.
3. Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft.
4. Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!

Base Recipe adapted from this SITE

Cranberry Brie Bombs

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INGREDIENTS

• Cooking spray
• 1 (12.3-oz.) wheel brie
• All-purpose flour
• 1 (16.3-oz.) tube biscuit dough
• 1/2 c. cranberry sauce 
• 4 tbsp. melted butter
• 1 tsp. chopped thyme leaves
• 1 tsp. chopped rosemary
• 1 tsp. Pinch flaky sea salt 

DIRECTIONS

1. Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
2. Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet. 
3. Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish. 
4. In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
5. Bake until dough is golden, about 20 minutes.

Base Recipe adapted from this SITE

Copycat Texas Roadhouse Rolls

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Ingredients

• 2 ¼ teaspoon Active Dry Yeast or 1 packet
• 1 ¼ cup Milk
• ¼ cup Honey
• 4 Tablespoons melted Butter, separated
• 1 large Egg at room temperature
• 1 teaspoon salt
• 4 cups Flour

Instructions

1. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Spray 2 cookie sheets with vegetable oil. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on the cookie sheets. Cover them and let them rise for about 40 minutes, until doubled in size.
8. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt the remaining tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Base Recipe adapted from this SITE

Chicken Pizza Rolls Recipe

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Ingredients

• 1 pound fresh, frozen or refrigerated pizza dough, thawed
• 1/2 cup sweet BBQ sauce, plus extra for serving
• 1 1/4 cups shredded part-skim mozzarella cheese, divided
• 1 cup finely chopped cooked chicken (rotisserie, poached, etc)
• 3 tablespoons finely chopped red onion
• 1/4 teaspoon crushed red pepper flakes, optional
• 3 slices bacon, cooked crisp, drained and finely chopped (optional)
• chopped fresh parsley leaves for garnish
• 1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl

Instructions

1. If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won’t hold it’s shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
5. Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

This article and recipe adapted from this site

Easy Healthy Chicken Broccoli Soup

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Ingredients

• 1 large onion finely chopped
• 2 large carrots peeled and finely chopped
• 2 celery ribs finely chopped
• 4 garlic cloves crushed
• 1 bay leaf
• 1 tbsp dried mixed herbs
• 1 tsp chilli flakes/red pepper flakes (optional)
• 5 cups broccoli stems removed and finely chopped
• 6 cups chicken stock/broth (Home-made or good quality store bought )
• 2 cups milk
• 2 tbsp cornflour/cornstarch mixed with 2 tbsp water
• 2 cups shredded chicken (I used rotisserie chicken)
• salt and pepper to taste
• lemon juice to taste

Instructions

1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
3. Bring to a simmer then add the broccoli florets and shredded chicken.
4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
5. Serve with crusty bread.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 753mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 70.8mg | Calcium: 164mg | Iron: 1.7mg

This article and recipe adapted from this site

Light Creamy Chicken Noodle Soup

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Description

This lightened-up creamy chicken noodle soup has only 200 calories per serving. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. Don’t leave it out!

Ingredients

• 1 Tablespoon unsalted butter
• 3/4 cup chopped yellow onion (1/2 of a medium onion)
• 1 cup sliced carrots (1 and 1/2 large carrots)
• 1 cup sliced celery (2–3 stalks)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour*
• 1/2 teaspoon oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon fresh thyme*
• 1/2 teaspoon salt
• 8 cups chicken broth*
• 1 medium potato, peeled and diced (around 1 and 1/2 cups)
• 2 cups shredded roasted chicken*
• 1 cup fat free half-and-half or whole milk*
• 4 cups uncooked wide egg noodles*

Instructions

1. Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
2. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
3. Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)

Notes

1. Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
2. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker and continue with step 2. Allow to cook for 2 hours on low, then add the chicken, half-and-half, and noodles. Cook on low for 1-2 more hours.
3. Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
4. Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons cornstarch.
5. Thyme: I prefer fresh thyme in this soup. To get the thyme leaves off the sprigs, I hold the tip of the twig with one hand and then slide my thumb and pointer finger of my other hand along the sprig. Ground thyme works too. Use 1/2 teaspoon or more, as desired. Or you can use pre-made Italian seasoning (found in the spice aisle). I usually use about 2 teaspoons.
6. Broth: I use regular chicken broth. If using low sodium, make sure you are tasting the soup as it cooks to make sure there is enough salt in the soup.
7. Chicken: I recommend using rotisserie chicken. Pick up a small rotisserie chicken from the grocery store, shred it – both white and dark meat – and use in the soup. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and rosemary, roast in the oven under tender, then shred it. You can also boil 2 large chicken breasts until cooked through, then shred and use in this recipe.
8. Half-and-Half: The 200 calorie count is using fat free half-and-half. Feel free to use regular half-and-half, milk, or 1/2 cup of heavy cream. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.
9. Noodles: Any shape noodle works here! I prefer wide egg noodles in chicken soup.

This article and recipe adapted from this site

(1G NET CARB!) GLUTEN FREE & KETO CHURRO DONUTS

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INGREDIENTS

FOR THE KETO CHURRO DONUTS

• 64 g almond flour
• 28 g coconut flour
• 1 tablespoon psyllium husk ground
• 1 teaspoon xanthan gum
• 240 ml water
• 57 g grass-fed butter or coconut oil
• 2 tablespoons allulose erythritol or xylitol*
• 1/4 teaspoon kosher salt
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract
• 55 g mozzarella for extra crispness, see notes*

TO GARNISH

• grass-fed butter or coconut oil, melted
• 1/4-1/2 cup allulose or sweetener of choice, to taste
• 1-2 teaspoons ground cinnamon we use 2
• chocolate sauce optional

SPECIAL EQUIPMENT

• pastry bag
• star tip such as Ateco #824

INSTRUCTIONS

1. See recipe video for guidance!
2. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper or a baking mat. 
3. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. 
4. Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. 
5. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. 
6. Add in one egg at a time, mixing until fully incorporated. The dough will be very stiff, but keep going until fully mixed in. Mix in vanilla extract. The final dough should still be stiff and form into a ball easily, but will also be very elastic. You can use a hand mixer here for a faster approach if you prefer. NOTE: If you want your churro donuts lightly crisp, feel free to mix in a touch of a neutral cheese (think mozzarella, see notes). 
7. Allow the dough to rest until it comes to room temperature (10-15 minutes) and spoon dough into a piping bag with a star tip (say #824 works great). Pipe out rounds onto the prepared baking tray, we made 12 out of a batch.
8. Bake for 15-20 minutes, until deep golden. Baking times will vary a lot here depending on your oven (convection etc), so check in at minute 10. Brush with melted butter right out of the oven and sprinkle with cinnamon 'sugar'. 
9. Store in an airtight container for 3 days, giving them a quick re-warm before serving again. 

Base Recipe adapted from this SITE

Pumpkin Bread

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INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Base Recipe adapted from this SITE

Lentil Soup with Lemon and Turmeric

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YOU WILL NEED

• 2 tablespoons olive oil
• 2 cups finely chopped onion (1 medium onion)
• 1 1/2 cups chopped carrot (2 large carrots)
• 2 teaspoons minced garlic (3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 2 cups (12 ounces) lentils, picked and rinsed
• 8 cups chicken or vegetable broth
• 2 heaping cups shredded kale or spinach
• 1 to 2 lemons
• 1/4 cup chopped fresh herbs like parsley or dill, optional
• Fine sea salt, to taste

DIRECTIONS

1. Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
3. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
4. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

This article and recipe adapted from this site

Chocolate Fudge Caramel Brownies

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INGREDIENTS

• 18 ounce package fudge brownie mix , I used Duncan Hines
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sweetened condensed milk , divided
• 1 cup chocolate chips
• 11 ounces caramel bits , or wrapped caramels

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

This article and recipe adapted from this site

The Most Addicting Oreo Dirt Pie Recipe

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Ingredients

• 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

• 14.3 oz Oreos
• 12.8 oz Hot Fudge
• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk

For the dirt

• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk
• 1 Cool Whip
• Hot Fudge & Oreos optional toppings

Instructions

1. Combine cake mix according to the instructions on the box. Mix until well combined.
2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes.
3. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
8. Once the pudding has set, mix in a container of Cool Whip until well blended.
9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

This article and recipe adapted from this site

Peach Upside Down Mini Cakes

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Ingredients:

• 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
• 6 teaspoons light brown sugar
• 3 peaches
• 1 ½ cups (190gr) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130gr) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk

Directions:

1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
8. Add half of the flour mixture into the batter, beat for 1 minute.
9. Stir in the buttermilk and beat for another minute.
10. Add the remaining flour mixture and beat just until combined.
11. Fold in the cubed peaches.
12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

This article and recipe adapted from this site