GOOD FOOD

Ingredients banana bread muffins  2/3 cup granulated sugar 1/2 cup vegetable or canola oil 2 large eggs 2/3 cup mashed banana (about 2 small bananas) 1 teaspoon vanilla extract 1 2/3 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon cinnamon & sugar topping 3 tablespoons butter, melted 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon Instructions Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.  In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.  Add in flour, baking soda, salt, and cinnamon and stir together until just combined. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and

Ingredients 11 tablespoons butter, softened (11 tablespoons = 1 stick + 3 tablespoons) 1 1/3 cups granulated sugar 1/2 teaspoon vanilla 4 large eggs 1 cup pure pumpkin 1 cup bananas, mashed (about 2 large bananas) 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 1/2 cups milk chocolate chips 1 tablespoon all-purpose flour Instructions Heat oven to 350 degrees and spray two 9x5-inch bread pans with nonstick cooking spray.  In a large mixing bowl add the softened butter, sugar, vanilla, and eggs. Beat together until combined.  Add the pumpkin puree and mashed banana. Blend until combined. Batter may look lumpy but that's ok.  In a separate mixing bowl, add the flour, baking powder, baking soda, salt and pumpkin pie spice. Stir with a whisk to break up any clumps.  Add half of the flour mixture into the wet pumpkin mixture and combine toget

INGREDIENTS: For the cookie base:   1 cup butter, softened  8 oz cream cheese, softened  1½ cups sugar  1 egg  2 teaspoons vanilla extract  2½ cups flour  1 teaspoon baking powder  ½ tsp baking soda  For the frosting:   3/4 cup salted butter, room temperature  3 cups powdered sugar  1 teaspoon vanilla extract  3-4 tablespoons heavy cream   sprinkles  DIRECTIONS: Preheat oven to 350ºF. Prepare a 9x13 jelly roll pan or baking dish by lining it with parchment paper or foil and lightly spraying with cooking spray. Use an electric mixer to beat together the butter and cream cheese until smooth. Mix in the sugar, and be sure to scrape down the sides of the bowl. Mix in the egg and the vanilla.  Add the flour, baking powder, and baking soda. Mix until soft dough forms.  Spread the dough evenly in the pan or dish. Bake for 20 minutes. Let cool completely before frosting (recipe follows) and cutting. For the Fr

Ingredients 16.25 ounce yellow cake mix plus ingredients to prepare 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes 4 cups milk 1/2 teaspoon vanilla 8 ounces semi-sweet chocolate chips 1 1/3 cups 1 tablespoon corn syrup 1 cup heavy cream Helpful Kitchen Tools: Hand mixer 13x9 baking dish Whisk Mixing bowls Instructions Prepare and bake the cake in a 13x9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan. In a large bowl, whisk together pudding, milk, and vanilla, but don't let it thicken, Pour the thin pudding over cake in an even layer, poking down into the holes if necessary. Refrigerate the cake for one hour. Chocolate Glaze Place the chocolate chips and corn syrup in a heat-proof bowl. In a small saucepan over low heat, warm the cream until it simmers, stirring occ

Ingredients 1 cup (8oz, 2 sticks) salted butter softened 1 cup (264g) peanut butter creamy or chunky are fine, not natural peanut butter 1 cup (200g) brown sugar 3/4 cup (150g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cup (180g) all-purpose flour 1 1/2 cup quick-cooking oats* 2 teaspoons baking soda 1/2 teaspoon salt Instructions Preheat your oven to 350°F. Line three baking sheets with parchment paper or silicone baking mats. In a large bowl or the bowl of your stand mixer, combine butter, peanut butter, brown sugar, and granulated sugar. Beat until well-combined and fluffy, 30 seconds to 1 minute. Add eggs and vanilla. Beat until completely mixed. Add flour, oats, baking soda, and salt. Beat (if using a hand-held mixer or making by hand, use a wooden spoon to stir) until just mixed and a sticky dough forms.  Scoop golf-ball-sized scoops of batter onto baking sheets, 8 to a sheet as far apart as possible (these

INGREDIENTS  2 tablespoons hot water 1/2 teaspoon salt 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup creamy almond butter 1 cup brown sugar 1 cup granulated sugar 1 cup almonds, chopped 2 large eggs 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 2 cups sliced honey roasted almonds, finely chopped INSTRUCTIONS Preheat oven to 375 degrees In a small bowl, whisk together hot water, baking soda, and salt; set aside  In a large mixing bowl, using a handheld mixer on medium speed, cream together butter, almond butter, brown sugar, and granulated sugar until light and fluffy, 3-4 minutes. mix in baking soda mixture until combined. Mix in chopped almonds. Add eggs, one at a time, mixing after each addition just until incorporated. Stir in vanilla and almond extracts. Gradually add flour, mixing just until combined. Scoop out the dough, using a medium cookie scoop, and place 2 inches

Ingredients 1/2 cup white wine 1/2 cup sugar 1/3 cup oil (I used corn oil) 1/4 teaspoon salt 1/2 teaspoon baking powder 2 1/4 cups flour sugar for coating 1/2 - 1 teaspoon anise seeds (if desired) Instructions Pre-heat oven to 350° (180° celsius) In a medium mixing bowl add wine, oil, sugar, salt and baking powder (add anise seeds if using) mix well, gradually add flour, a little at a time, until it all comes together. Transfer to a slightly floured flat surface and knead lightly approximately 10 times. Dough will be soft, so don’t work it too much. Cut off a little dough at a time, roll into a small chubby rope (about 5 inches (13 centimeters long) and bring ends together to form a circle. Dip in sugar and and place on parchment covered cookie sheets, bake for approximately 25-30 minutes, or golden in colour. Enjoy! Read Full Recipe ---> Click Here

INGREDIENTS 4 eggs 1 cup milk 6–8 slices bread 2 teaspoons vanilla extract 1 tbs butter INSTRUCTIONS Whisk milk, eggs and vanilla extract in a large bowl. Place griddle or pan over medium heat and melt butter in pan. Dip bread slices in egg mixture for about about 5 seconds each. Make sure both sides are well coated. Now carefully place the bread in the pan and cook until golden brown on both sides. Approximately 2 minutes per side. Read Full Recipe ---> Click Here

Ingredients Brownies (Use a boxed mix, or use the following ingredients for homemade brownies) 1 cup butter (2 sticks), melted 3 cups sugar 4 eggs 1 Tbsp. vanilla 1-1/2 cups all-purpose flour 1 cup unsweetened cocoa 1-1/4 tsp. salt 1 cup chocolate chips 1 tsp. flour (for tossing chocolate chips) Pecan Pie topping 1/3 cup corn syrup 3/4 cup brown sugar 2 eggs 2 tsp. vanilla 1/4 cup butter, melted 1/2 tsp. salt 3-1/2 cups pecans Instructions Preheat oven to 350-degrees Brownies (if not using a boxed mix) Sift the flour, salt, and cocoa and set aside. Add the butter, sugar, vanilla, and eggs (one at a time) to a large bowl. Mix together. Add the flour mixture and mix well. Sprinkle the tsp of flour over the chocolate chips in a small bowl and toss. Add the chocolate chips to the mixture and mix well. Pour into a greased 9" x 13" casserole dish and bake for 25 minutes. Set aside.

Ingredients 1 Egg, separated 2 oz Sugar-Free Chocolate Chips, melted Instructions  Preheat oven to 350F. Whisk egg white to soft peaks. In a separate bowl, whisk together egg yolk and melted chocolate. Fold the egg white into the chocolate mixture. Pour batter into a lightly oiled ramekin. Bake for 20 minutes. Read Full Recipe ---> Click Here

Ingredients 17.3 ounces puff pastry (1 box) thawed 8 ounces Heavy whipping cream 2 cups chocolate pudding 1/2 cup confectioners sugar reserve 1 tablespoon for cream 1 tsp vanilla extract 1/2 cup chocolate morsels melted Instructions Open slightly thawed puff pastry and cut into even rectangles using a pastry wheel. Bake according to the package on a parchment-lined baking sheet. Once done, carefully cut each rectangle in half. Add a dollop of chocolate pudding to each bottom half. To make the real-whipped cream, add your 1/4 cup confectioners sugar, heavy whipping cream, and vanilla extract to a mixing bowl, and beat on high until stiff peaks form. Once done, transfer cream to a pastry bag. Pipe each square with cream, and then sprinkle the remaining powdered sugar gently over each. Lastly, swizzle the melted chocolate over each, and voila- you have yourself an elegant batch of Chocolate-Filled Real Cream Squares.   Read Ful

INGREDIENTS ½ cup brown sugar 1 stick of butter (8 tbls), softened 1 cup flour ½ cup sweetened condensed milk 1 tsp vanilla extract ½ cup mini chocolate chips Sprinkles TOPPING INGREDIENTS: 1 bag white chocolate candy melts ½ cup heavy cream Gel food coloring INSTRUCTIONS Combine brown sugar and softened butter in a large bowl with a hand mixer until evenly blended. Add in flour, condensed milk, and vanilla extract. Blend on med-high until you have a thick dough. Fold in chocolate chips and sprinkles with a spoon or spatula. Line a square baking pan with parchment paper, then spread dough out evenly in your pan. Make sure to press firmly all around the surface to get one uniformed layer. Chill in the refrigerator for 1 hour. While dough is chilling, make your topping by combining white chocolate chips and heavy cream in a saucepan over low-medium heat. Stir frequently until melted and creamy. Add a drop of gel food coloring. Ta

What You Need 3-8 oz packages cream cheese 3/4 cups white sugar 3 cups cool whip Pink orange, blue and purple gel food dye 1 1/2 cups graham crumbs 1/4 cup melted butter 1/4 cup each Pink orange, blue and purple candy melts 2 Tablespoons shortening or coconut oil sprinkles Instructions Line and grease a 6" springform pan. Combine the graham crumbs and melted butter in a bowl. Press the graham crackers into the bottom of the prepared pan and set in the freezer for 10 minutes as you prepare the cheesecake filling. Combine the cream cheese and sugar until light fully combined. Add in the cool whip and mix until just combined. Separate the cream cheese mixture into 4 bowls and add pink dye to one, orange to one, blue to one, and purple to the last. Stir to combine. Remove the graham crust from the freezer and place large dollops of the filling all over the crust in a random pattern. Use an offset spatula or the back of a spoon to smoth

INGREDIENTS Oreo crust  400 grams (approximately 40) Oreo cookies 115 grams (1/2 cup / 1 stick) unsalted butter Chocolate malt mousse  150 grams (1 cup) good quality milk chocolate, broken into pieces 100 grams (2/3 cup) good quality dark chocolate, broken into pieces 480 ml (2 cups) thickened or heavy cream 2 tablespoons malt powder 50 grams (1/2 cup) Maltesers or chocolate malt balls, roughly chopped Cream topping  240 ml (1 cup) thickened or heavy cream, whipped Maltesers or chocolate malt balls, roughly chopped, to decorate INSTRUCTIONS Add Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and then pour over crushed Oreos and whiz again until the mixture resembles wet sand. Press Oreo crumbs into a 9 inch pie plate and press down gently using the back of a spoon to form an even layer. Pop in fridge.   Add milk chocolate and dark chocolate to a microwa

INGREDIENTS For the crust: 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies 6 tablespoons unsalted butter, melted For the cheesecake filling: 16 oz cream cheese, softened 1 cup brown sugar 1 ½ cup pumpkin pure 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 2 cups heavy whipping cream For garnish: 10 Oreos, crushed INSTRUCTIONS To make crusts: Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray  Place in the freezer while you make the filling To make cheesecake filling: In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form Add cream cheese mixture into beaten heavy cream and

Ingredients 1 packet of milk arrowroot biscuits, crushed (250g/9oz) 1 cup of coconut 125g of butter, melted (4.4oz) ½ cup of sweetened condensed milk Icing 2 cups of icing sugar 25g butter, softened (1oz) 3 passionfruit, pulp Instructions Pour crushed biscuits, coconut, butter and condensed milk into a bowl then mix well to combine. Line a tray with baking paper then pour in biscuit mixture, push to edges and press down with your hands. Smooth with the back of a metal spoon. Chill in refrigerator while you make the icing. Add icing sugar, butter and passionfruit pulp to a bowl, stir then whisk until smooth. Pour icing over chilled base and smooth to the edges. Return to refrigerator until icing has set. (About 1 hour) Once set chop into slices and enjoy. Store this slice in the fridge. Read Full Recipe ---> Click Here

INGREDIENTS: 1 ready made Chocolate Cookie Pie Crust 8 oz softened Cream Cheese 10 oz Cherry Pie Filling 1 cup Powdered Sugar 1 cup thawed Cool Whip 1 1/4 cup Semisweet Mini Chocolate Chips DIRECTIONS: Beat the cream cheese and powdered sugar until smooth. Fold whipped topping and pie filling into cream cheese mixture. Fold in 1 cup chocolate chips. Spread into pie crust. Sprinkle with remaining chips. Refrigerate 4 hours before serving. Read Full Recipe ---> Click Here

Ingredients Crust: 14 ounces vanilla sandwich cookies such as golden Oreos 7 tablespoons unsalted butter melted 1/4 teaspoon salt Filling: 2 ounces white chocolate finely chopped 1/4 cup heavy cream at room temperature 2 tablespoons + 1 teaspoon espresso powder 3 8-ounce packages cream cheese, at room temperature 3/4 cup granulated sugar 1 tablespoon vanilla bean paste 1/8 teaspoon salt 1/2 cup caramel sauce at room temperature (can use store-bought or homemade) Topping: 1/2 cup heavy cream chilled* 1/4 cup powdered sugar extra caramel sauce for serving Instructions Crust: Lightly spray a 9-inch springform pan with cooking spray, then dab with a paper towel. Set pan aside. Place the cookies in the bowl of a food processor and process until they’re fine crumbs. Combine the crumbs, melted butter, and salt in a medium mixing bowl and mix until well combined. Pour into the prepared pan and press into an even laye

Ingredients 30 mini phyllo shells thawed Ganache 1/2 cup dark chocolate chips 1/4 cup heavy cream Whipped Cream 1/2 cup heavy cream 2 tablespoons powdered sugar No-Bake Cheesecake 8 ounces cream cheese room tempature 1/2 cup + 1 tablespoon powdered sugar 1/2 cup Dulce de leche 1/2 teaspoon coarse sea salt 30 pecan halves Instructions Set the phyllo shells on a rimmed baking sheet and allow them to thaw; set aside. Ganache Make the ganache by placing the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips and microwave for 20-30 seconds. Remove from the microwave and stir until completely combined and silky smooth. Then divide the chocolate mixture between the thawed phyllo shells. Whipped Cream Beat heavy cream and powdered sugar on high until stiff peaks form; set aside. No-Bake Cheesecake In a large mixing bowl combine cream cheese and powdered suga

The Base  80g Unsalted Butter 245g Golden Oreos   The Filling  10g Corn Flour 400ml Double Cream 180g Nutella Pinch of Salt 1 tsp Vanilla Extract The Decoration  25g Chopped Hazelnuts No Bake Nutella Tart Recipe First thing’s first. Preheat your oven to 160°C/Fan 150°C and spread the chopped hazelnuts out on a small baking tray. When the oven is preheated, pop the hazelnuts into the oven to toast for about 5-10 minutes until they smell fragrant and turn a darker brown. Set to one side to cool until needed.    Quick and Healthy Meals to Kick Start the Year To Make The Biscuit Base To make the base, melt the butter in a small bowl in the microwave in 10 second intervals, swirling a little between each blast.  Next tip the Oreos into the food processor, fillings and all. Blitz them to a fine crumb and pour in the melted butter. Blitz briefly until it starts to clump together.   Then tip the mixture out into your round

INGREDIENTS: 4 to 6 skinless boneless chicken breasts (about 2 lbs) 2 (10.75-oz) cans cream of chicken 1 package Lipton Savory Herb & Garlic Recipe Soup & Dip Mix 1-3/4 cups milk 1 cup regular long-grain rice salt and pepper to taste 1/4 cup grated parmesan  INSTRUCTIONS: Spray the insert of the slow cooker with cooking spray. Place chicken in the bottom. Mix together the cream of chicken soup, Lipton Garlic Soup Mix, milk, and regular rice. Season with salt and pepper, if desired. Pour over chicken. Sprinkle parmesan cheese on top of rice mixture. Cover slow cooker and cook on HIGH for 3 or 4 hours. Remove chicken from slow cooker and chop. Place back in the slow cooker and stir to combine.  If rice mixture is too thick, add water, chicken broth or additional milk to thin out. Base Recipe adapted from this SITE

Ingredients 1 lb Chicken Breast 12 oz Frozen Peas and Carrots thawed 2 cup Frozen Diced Potatoes thawed (like Hash Browns or Potatoes OBrien) 1 Onion diced 2 can Cream of Chicken Condensed Soup 1 cup Water 2 cans Refrigerated Crescent Rolls. 1/2 tsp Poultry Seasoning Salt and Pepper to taste. Instructions Grill chicken breasts until cooked through. Allow to cool. Grill diced onions until transparent. Set aside. Dice chicken into 1/2" cubes. Preheat oven to 350. Grease a 11x13" baking dish. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides do not go all the way up. Bake for 20 minutes or until crust is light brown. Allow to cool. In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots. Stir and cook over medium heat until ingredients are warm (5-10 minutes). Add soup and poultry seasoning and continue heati