Tasty Recipes

Ingredients

• 2 cups milk (I used 1%)
• 3 cups ice
• 3 (.75-1 oz) pkgs hot cocoa packets (depending on the brand, they vary in ounces. Look for this range, which is typical for powdered hot cocoa packets)
• 2 tsp Nielsen-Massey Pure Chocolate Extract
• 1 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract or Tahitian Vanilla Extract
• Whipped cream
• Chocolate syrup

Instructions

1. In a large blender, blend together the milk, ice, hot cocoa packets, chocolate and vanilla extracts on high speed until blended and smooth, about 1 minute.
2. ....................................................
3. ....................................................

INGREDIENTS

• 1/2 cup packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 large apple, peeled and finely chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5-inch loaf pan.
3. Mix brown sugar and cinnamon together in a bowl and set aside.
4. ............................................................
5. ............................................................... 

Ingredients

• 2 cups granulated sugar
• 1 cup butter , room temperature
• 2 large eggs
• 6 apples ,small/medium size, grated (cored, but keep the peel on)
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 cup chopped walnuts , optional
• For the homemade Caramel Sauce:
• 1 cup heavy whipping cream
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar

Instructions

1. In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well. 
2. Stir in the freshly grated apple.  It may seems like the grated apple is completely taking over the dish - this is a good thing :).
3. ...........................................................
4. ...........................................................

INGREDIENTS

• 3 cups all-purpose flour
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 tsp baking soda
• 3 eggs
• 1 cup canola oil
• 2 cups sugar
• 1 tsp vanilla extract
• 3 cups apple, finely chopped
• 1 cup chopped pecans or walnuts + extra for trim

INSTRUCTIONS

1. Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
2. In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
3. ...................................................................
4. ......................................................................

INGREDIENTS

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 eggs room temperature
• 3 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup pecans chopped
• 3 cups granny smith apples diced
• 1/2 cup butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk

INSTRUCTIONS

1. Preheat oven to 325 ° F. Beat the oil, sugar and eggs with electric mixer until well blended. Add in vanilla extract.
2. ......................................................................
3. ........................................................................

Ingredients

• 1cup Gold Medal™ all-purpose flour
• 1/2cup packed brown sugar
• 1/4teaspoon salt
• 1/2cup butter, cut into small pieces
• Apple Mixture
• 6apples, peeled, thinly sliced
• 3tablespoons packed brown sugar
• 1teaspoon ground cinnamon
• 2teaspoons lemon juice

• 1box Betty Crocker™ Super Moist™ yellow cake mix
• 1 1/3cups water
• 1/3cup oil
• 3eggs

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. ............................................................
4. ...........................................................

Ingredients

•  1.5 lbs sirloin steak tips or lean stew beef cut into small pieces*
•  1/2 large white onion chopped
•  3 cloves garlic minced
•  10 oz sliced mushrooms
•  1 1/4 cup beef broth**
•  1/4 cup coconut aminos or GF tamari soy sauce
•  1/4 cup red wine vinegar
•  1/2 tsp onion powder
•  1/2 tsp garlic powder
•  1/2 cup canned coconut milk or coconut cream
•  3 tbsp arrowroot starch***
•  2 tbsp water
•  Salt and pepper to taste

Instructions

1. Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
2. In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
3. ......................................................................
4. .......................................................................

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• 1/2 lb. boneless skinless chicken thighs
• 1/2 small onion, diced
• 3 garlic cloves, minced
• 8 oz. can crushed pineapple, slightly drained
• 1/3 cup coconut aminos
• 1 lime, juiced
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

INSTRUCTIONS

1. Place chicken, onions, and garlic in a slow cooker.
2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker
3. ...............................................................
4. ............................................................... 

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

• 1 avocado
• fresh cilantro

Instructions

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
2. ................................................................. 

Ingredients

• 2 eggs beaten
• 3/4 c milk
• 3 slices of bread torn into small pieces
• 1 t salt
• 1/2 t pepper
• 1 c ketchup divided
• 2 lbs ground beef
• 1/2 c onion diced
• 1 oz pkg ranch salad dressing mix

Instructions

1. Combine your eggs, milk, bread crumbs, salt and pepper in a large bowl.
2. Add 1/2 c of ketchup and the rest of the ingredients and combine gently.
3. ......................................................................
4. .........................................................................

INGREDIENTS:

• 3/4 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• pinch of nutmeg
• 7 medium green apples, peeled and sliced
• 1 tbsp lemon juice
• 3 tbsp butter, cubed
• 2 unbaked pie crusts
• egg wash for brushing on crust

DIRECTIONS:

1. Preheat oven to 375ºF.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg.
3. ......................................................
4. ......................................................... 

INGREDIENTS

• 1 store-bought or homemade pie crust
• Pumpkin Pie Filling:
• 1 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs lightly beaten
• 1 15-ounce can pumpkin puree
• 1 and 1/4 cups evaporated milk

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
3. .....................................................................
4. ....................................................................

Makes one pie

• 1 1/2 sleeves of saltine crackers
• 1/3 to 1/2 cup softened unsalted butter
• 3 tablespoons sugar

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1/2 cup lemon or lime juice or a mix of the two
• Fresh whipped cream and coarse sea salt for garnish

Method

1. Preheat oven to 350 degrees.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
3. ......................................................
4. ......................................................

INGREDIENTS

• 1 1/2 cups heavy whipping cream
• 2 tablespoons Dixie Crystals Confectioners Powdered Sugar
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 (3 oz) package orange jello mix
• 2 (6 oz) containers orange flavored yogurt
• 1 9-inch graham cracker crust

DIRECTIONS

1. Pour heavy whipping cream, powdered sugar, and vanilla extract into a large bowl.1
2. Whisk using a large balloon whisk for approximately 5 minutes, until cream reaches stiff peaks. Set aside.
3. ................................................................
4. ................................................................

Ingredients:

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 1 stick unsalted butter, softened
• 1 cup white sugar
• 3/4 cups brown sugar
• 2 eggs
• 3 large, ripe bananas, mashed
• 2/3 cup buttermilk
• 1 cup mini chocolate chips
• 1/2 cup chopped walnuts

• 1 cup milk
• 5 tablespoons flour
• 1 teaspoon vanilla
• 2 sticks unsalted butter
• 1 cup granulated sugar

Method:

1. Preheat oven to 350; grease and lightly flour two 8-inch cake pans. Whisk together flour, baking soda, and salt. In the bowl of a stand mixer cream butter and both sugars. Add eggs, one at a time, then mashed bananas. 
2.  ................................................................
3. ..................................................................

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas  (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

DIRECTIONS:

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. ...........................................................................
4. ...........................................................................

Ingredients

• 500 ml – 2 cups milk
• 200 gms – 1 cup sugar
• 1 pinch baking soda

Instructions

1. Pour the milk in a pan and add the sugar.
2. Bring to a boil and then simmer on a medium-high flame, stirring regularly. It needs to reduce by half its volume.  This should take about 20 minutes.  The milk can boil over anytime, so keep watching it.
3. ........................................................
4. ..........................................................

Milkshake Ingredients:

• 1 cup Wilton Dark Cocoa Candy Melts Candy
• 1/3 cup Wilton Pink Sparkling Sugar
• 4 large strawberries
• Baked Chocolate Mini Doughnuts (recipe follows)

• 1 container (1-1/2 quarts) strawberry ice cream
• 2 cups milk
• 3/4 cup Wilton Dark Cocoa Candy Melts Candy, finely chopped
• Whipped cream, to serve

Step 

1. To prepare milkshake glasses, melt dark cocoa Candy Melts Candy according to package directions. Dip rims of 4 pint glasses in melted candy, then in pink sparkling sugar. Set aside until candy has set. With remaining candy, dip strawberries. Refrigerate until candy has set.
2. ........................................................
3. ........................................................

Ingredients

• 1 pkg. (4 oz) Baker's German Sweet Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

• 4 egg yolks
• 1 can (12 ounces) evaporated milk
• 1-1/2 teaspoons vanilla
• 1-1/2 cups sugar
• ¾ cup (1-1/2 sticks) butter
• 1 pkg. (7 ounces) coconut
• 1-1/2 cups pecans, chopped

Instructions

1. Preheat oven to 350 degrees. Cover bottoms of 3 8" or 9" round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. ......................................................
3. ....................................................... 

Ingredients

•  5 egg whites, room temperature
•  3/4 cup milk
•  3/4 cup unsalted butter, softened
•  1 3/4 cup granulated sugar
•  2 1/2 cup cake flour
•  1 Tbsp baking powder
•  1/2 tsp kosher salt
•  1 tsp cinnamon
•  1 tsp ground nutmeg
•  1 tsp ground ginger

•  1 cup light brown sugar, packed
•  1/2 cup KARO dark corn syrup
•  1/2 cup heavy cream
•  1/4 cup unsalted butter, softened
•  1/2 tsp kosher salt
•  1 tsp vanilla extract
•  2 cup Fisher chopped pecans

•  1 package (8oz) cream cheese, softened
•  1/2 cup unsalted butter, softened
•  1 cup light brown sugar, packed
•  3 cup powdered sugar
•  1/4 cup Fisher pecan halves, for garnish

Instructions

1. Begin by making the filling first. You can do this night before, or before preparing the cake.
2. In a small saucepan, combine the brown sugar, KARO dark corn syrup, heavy cream, butter and salt. Heat over medium heat until mixture begins to boil, stirring constantly.
3. ..................................................
4. ...................................................