THE QUEEN OF EVERYTHING ELSE

~makes 1 tart~ Ingredients: 1 sheet puff pastry, thawed but still cold 4 oz. cream cheese, softened 1/3 cup sugar, plus more for sprinkling 2 Tbsp. heavy cream 1/3 cup lemon curd, homemade or store-bought  1 pint raspberries 1/4 cup seedless raspberry jam, warmed Powdered sugar Directions: For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: about 18 mini muffins Very easy and quick to make, mini donut muffins coated with cinnamon sugar. Dunking freshly baked muffins in melted butter and then coating in cinnamon sugar, keeps them soft and moist. They melt in your mouth! Ingredients for the muffins:  1/2 c granulated sugar 1/4 c unsalted butter, melted 1/4 tsp ground nutmeg or cloves 1/2 tsp vanilla extract 1/2 c milk 1 tsp baking powder 1 c all-purpose flour for the sugar coating:  1/4 c unsalted butter, melted 1/2 c granulated sugar 1 tsp cinnamon Instructions Preheat your oven to 375 degrees F. Grease mini muffin tin (cavities and the top). Set aside. In a medium bowl, whisk together flour and baking powder. Set aside. In a large mixing bowl, whisk together melted butter and sugar. Add spices and vanilla, whisk well. Add milk and whisk again. Add dry ingredients and whisk until smooth. Fill the muffin pan (see note on yield)

2 lb boneless, skinless chicken breasts juice of 6 large lemons 1/2 cup chicken broth 3 T lemon zest 1 cup flour 2 tsp paprika 1 tsp sea salt 1.5 T canola oil 6 T brown sugar Preheat oven to 350. Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat  cook faster than thick pieces do). Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely. Heat the oil over medium high heat in a large  oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate. Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown

    Ingredients 3 large eggs 1 cup sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla 1 teaspoon lemon extract 1/3 cup lemon juice 1.5 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup powdered sugar (for the glaze) 2 tablespoons whole milk 1/2 teaspoon lemon extract Instructions Preheat oven to 350 degrees F. Spray a 9"x 5" loaf pan with cooking spray and line with parchment paper. Allowing extra so the parchment hangs over the sides for easy removal. No need to spray the parchment. Just spray the inside of the loaf pan so the parchment will stay put. You'll want to have the oven preheated and the pan lined and ready to go before the batter is ready. You want to get the batter into the pan and then into the oven as soon as it is mixed. In a mixer or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1

  Yield: 12 muffins Prep Time: 15 minutes (Plus 2 hours to overnight in fridge) Cook Time: 25 minutes Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat! ingredients: 1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread) 2 1/2 cups milk 6 large eggs 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon For the Cinnamon Streusel Topping: 1/4 cup cold butter 1/4 cup light brown sugar 1/4 cup all-purpose Gold Medal flour 1/8 teaspoon ground cinnamon Pinch of salt Butter and Maple Syrup, for serving, optional directions: 1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. 2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly

(Makes 4 servings) Ingredients: 2 large chicken breasts, boneless and skinless 1 (12 ounce) jar of your favorite clean salsa 4 small raw zucchini, halved, quartered, then sliced (shredding works too) 1/4 medium, fresh pineapple Directions: Turn on slow cooker to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Slow cookers vary, so base the time on that. The chicken should fall apart easily when finished. Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.

  Ingredients 1 cup heavy cream 1 (8 oz) pkg cream cheese 3 Tbsp powdered sugar 3/4 cup Nutella Directions In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish

1) Add some to the bath for a relaxing soak for soar muscles. I think this is probably the most common use. 2) On itchy skin or for bug bites: Dissolve a tablespoon of epsom salt in 1/2 cup of water, let it cool, and then spritz it on itchy skin or soak a cloth in it to make a soothing compress. 3) In the garden: Adding a few bags to the soil before planting can help replenish the magnesium levels in the soil, which have been depleted due to over-farming. 4) Adding a tablespoon of epsom salt to the ground around a rose bush before watering each week is also supposed to help them grow faster and stronger. 5) While you’re at it, add some to the ground below your tomato plants too! 6) Help to remove a splinter: Make a strong epsom salt solution in a cup of water and soak the splinter to make it easier to take out. 7) Tile and grout cleaner: Mix liquid soap with epsom salts and use it to scrub your tiles and grout, rinse off for a sparkly shine! 8)

  INGREDIENTS 2 Broccoli florets, finely chopped 1 cup Carrot, shredded 3 tbsp. grated Parmesan cheese 2 tbsp. Brown Rice Flour 3 Eggs 1 pinch Sea Salt, Black Pepper DIRECTIONS 1. Preheat oven 400 F. 2. Combine all ingredients together and mix well. 3. Line your baking sheet with aluminum foil. 4. Place 1 full tbsp. of the broccoli batter on sheet pan for each crisp. 5. Bake 20 minutes on one side, flip and bake about 10 minutes on other until golden brown and crispy. 6. Sprinkle with additional Parmesan cheese before serving.

  Cinnamon sugar crusted muffin tops with a hidden Nutella filling that everyone will love! INGREDIENTS 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella FOR THE CINNAMON SUGAR TOPPING  1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons unsalted butter, melted INSTRUCTIONS Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the

INGREDIENTS 1 pound ground chicken 3/4 cup Panko* 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 3/4 cup buffalo sauce 1/4 cup blue cheese dressing INSTRUCTIONS Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned. Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours. Serve immediately, drizzled with blue cheese dressing, if desired. NOTES *Panko is a Japa

INGREDIENTS 1-1/2 cups dry orzo pasta 2 tbsp olive oil, or just enough to lightly coat the pasta juice and zest of 1 lemon 1 large English cucumber, seeded and chopped 1tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 1/2 cup feta cheese, crumbled kosher salt and freshly-ground black pepper, to taste INSTRUCTIONS Cook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator

INGREDIENTS: 1 large egg 1/2 cup melted coconut oil 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon cinnamon pinch salt, optional and to taste 1 cup sweetened shredded coconut, loosely laid in 1 cup old-fashioned whole rolled oats (not instant or quick cook) 1 cup all-purpose flour 1 teaspoon baking soda 3/4 cup semi-sweet chocolate chips DIRECTIONS: In a large mixing bowl, add the egg, coconut oil (if it's solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you'd measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine. Add the shredded coconut, oats, flour, baking soda, and stir to combine. Stir in the chocolate chips. They'll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough. Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mounds, abou

HAPPY CINCO DE MAYO It's all about the food and Drinks on this Day. Check out some great Recipes from  fooditus.com….8-top-rated-cinco-de-mayo-recipes

Cupcake recipe: 3 cups flour 1 tbsp. baking powder 1/2 tsp. salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar 4 large eggs, at room temperature 3 limes, zested and juiced 1/2 tsp. vanilla 1 cup buttermilk Directions: Preheat the oven to 325 degrees. In a medium bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale, light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low-speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter between the lined cupcake tins, filling each about 3/4 full. Bake 20-24 minutes, or unti

  Ingredients 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequin chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Read more at: Mexican-Brownies-recipe

    Ingredients 1 tablespoon(s) olive oil 1 small onion, sliced 1 medium red pepper, sliced 1 teaspoon(s) chili powder Salt 1 can(s) (15- to 19-ounce) black beans or other favorite beans, rinsed and drained 2 plum tomatoes, coarsely chopped 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped 8 (6-inch) flour tortillas 3 cup(s) thinly sliced romaine lettuce 1/2 cup(s) shredded Monterey Jack or mild Cheddar cheese Directions In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, pepper, chili powder, and 1/4 teaspoon salt; cook 10 minutes or until onion and pepper are tender, stirring occasionally. Stir in beans, tomatoes, and cilantro, and cook 3 to 4 minutes to heat through, stirring occasionally. Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm. To serve, divide romaine lettuce and bean

Ingredients 1 pound(s) shelled and deveined shrimp, coarsely chopped 1/4 teaspoon(s) ground chipotle chile 2 limes 1 tablespoon(s) olive oil 1 large (8 to 10 ounces) red pepper, chopped 1 medium (6 to 8 ounces) onion, chopped 1 ripe avocado , mashed 1/2 cup(s) loosely packed fresh cilantro leaves, chopped Pepper 2 medium ripe tomatoes, chopped 1/2 serrano chile, seeded and finely chopped 8 (8-inch) soft-taco-size flour tortillas 8 ounce(s) shredded reduced-fat Mexican cheese blend 2 cup(s) shredded romaine lettuce Directions In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice ; set aside. In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remove pan from heat and wipe with pap

Ingredients: 1/4 cup Plain Breadcrumbs 1 tablespoon butter 3 tablespoons chopped Sun-Dried Tomatoes 3 tablespoons chopped Italian, flat-leaf parsley 2 cloves garlic, minced 1/2 cup  Grated Romano 1/2 teaspoon  Natural Coarse Sea Salt 1 egg, beaten 1 tablespoon whole milk 3/4 pound lean ground turkey Instructions: Preheat oven to 350˚F. In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time. Remove from heat and serve with your favorite sauce. Makes 15 medium-sized meatballs.

Ingredients: 1 medium sweet potato 2 Tbsp. Olive oil 1 Tbsp honey 1/2 tsp chili powder 1/2 tsp smoked paprika (or regular, if you don't have smoked. why don't you have smoked?) 1/2 tsp onion powder 1/2 tsp sea salt (divided) Directions: 1. Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray or line with a Silpat. 2. Slice the sweet potato into thin rounds using a knife or a mandolin. 3. In a large bowl, combine olive oil, 1/4 tsp of the salt, and honey. Stir to blend well. Coat each sweet potato slice. In a separate bowl, mix the spices together. 4. Lay chips flat on baking sheet. Sprinkle evenly with spices. 5. Bake at 350 for 15-22 minutes, depending on the thickness of the chips. Allow to brown around edges and cook through. Sprinkle immediately with the rest of the salt.