Vanilla Greek Yogurt Cake

 Wet Ingredients:

1 cup Vanilla Greek Yogurt, 2 eggs (room temperature), 1/2 cup powdered monk fruit sweetener, 1 t. vanilla extract, 1/4 cup melted coconut oil, 1 t. lemon juice.  (Beat together in a large bowl and set aside)

Dry  Ingredients:

1/2 cup FlavCity Vanilla Cream Protein Smoothie Powder, 1 cup flour, 1 1/2 t. baking powder, 1/2 t. baking soda, 1/4 t. salt. (In a smaller bowl  blend dry ingredients together)  Empty into large bowl with the Wet Ingredients. Stir with a spatula until combined. Do not over beat.  Pour into a loaf pan sprayed with baking spray and lined with Parchment paper. Spray inside of parchment paper before emptying batter into pan.   Can use a round cake pan as a baking choice or an 8" x 8" pan if you so desire.

Bake @ 350° for approx 30 minutes.  Top should be lightly browned and toothpick tested to come out clean and be sure it is baked in center. Set out to cool 15 minutes or more before removing from pan.

Additional choices to add to batter:  

1 - 2 T. Poppy seeds, 1/2 cup sliced fresh blueberries, 1/4 cup mini chocolate chips. 

Premium Italian Zucchini Bread

 2 cups grated zucchini (liquid squeezed out and discard) Reserve grated zucchini, (set aside in a bowl), 3 eggs, 3/4 cup oil, 3 t. vanilla, 1 t. salt, 2 1/4 cups granulated maple sugar, 3 t. cinnamon, 1 t. baking soda, 1/4 t. baking powder, 3 cups flour.

In a large bowl beat eggs and add oil and granulated maple sugar beating. Add vanilla, cinnamon and salt and blend in. Add grated zucchini and stir in.  Add baking soda and baking powder stirring in and add flour stirring to completely combine.

Preheat oven @ 325°. Grease 2 bread loaf pans and divide batter into both pans. Bake for 1 hour. Touch top of loaves to see if they are firm. If not firm continue baking 5 more minutes. Remove from oven and let loaves rest for 15 - 20 minutes. Remove from pans and cool another 1/2 hr. Wrap loaves in waxed paper and wrap again with foil sealing in moisture. Store in refrigerator or freezer. Do not leave out on counter.  Must be kept chilled to avoid going bad.  

Copycat Pampered Chef Cinnamon Plus Mix

 

Copycat Pampered Chef Cinnamon Plus Mix

Ingredients:

6 tablespoons ground cinnamon

1 tablespoon ground allspice

1 tablespoon dried orange peel

2 teaspoons ground nutmeg

1 teaspoon ground cloves

1⁄2 teaspoon ground ginger

Directions:

1. In a medium bowl, combine all ingredients.

2. Store in an air tight container.

3. Use this mix in recipes that call for the ingredients above.

4. You can substitute this for all of your cinnamon needs.

5. If a recipe calls for the spices add up all of the measurements and just put in the same amount of this blend.

6. It tastes great used in cinnamon & sugar for toast and in cinnamon rolls.

 

Cranberry Jello Salad

 

Ingredients

• 1 (20 oz) can crushed pineapple, undrained
• Juice and zest of 1 orange
• 2 (3 oz each) packages raspberry gelatin
• 1 (14 oz) can whole berry cranberry sauce
• 1 medium apple, finely chopped
• 2/3 cup chopped walnuts or pecans

Preparation

1. Open pineapple and drain, reserving the juice. Pour juice into a 4-cup measuring container.
2. Add orange juice to pineapple juice, then add enough cold water to measure 3 cups. Pour liquid into a large saucepan.
3. Place over high heat, bring to a boil, then remove from heat immediately.
4. Whisk in gelatin until completely dissolved, 2 minutes.
5. Add cranberry sauce and stir; mixture should be starting to thicken.
6. Pour mixture into a large bowl and chill until slightly thickened, 15-30 minutes.
7. Stir in pineapple, apples, orange zest, and walnuts or pecans. Pour into serving bowl or mold and chill until completely firm, about 4 hours.

Lemon Ricotta Cake

 

Lemon Ricotta Cake

Ingredients:

For the Cake:

• 1/2 cup olive oil

• 3 large eggs

• 1 cup granulated sugar

• 3 lemons, zest only

• 1 lemon, juice only

• 1 cup whole milk ricotta

• 2 tablespoons full fat yogurt (I use sour cream)

• 1.25 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon pure Vanilla extract

Directions:

1. Spray a 10 inch pan with baking spray. *you can also use a 9" spring form pan.

2. In a large mixing bowl combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.

3. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.

4. Add in the ricotta and yogurt and beat until combined.

5. Add in the flour and finally the baking powder. Beat until the dry ingredients are just fully incorporated. Do not over mix.

6. Pour the batter into the prepared pan

7. Bake @ 350* for 35-45 minutes or until the cake is set in the middle and golden brown.

8. Cool for one hour. Decorate with lemon slices and dust with confectioners sugar as desired.

Old Fashioned Italian Fig & Almond Cookies

 

Old Fashioned Italian Fig & Almond Cookies

Ingredients:

2 large eggs

1 tablespoon cold water

2 teaspoons vanilla extract

2-3/4 cups all-purpose flour

1-1/2 cups confectioners’ sugar

3 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter, cubed

8 ounces dried figs (about 1-1/3 cups)

3 tablespoons unblanched almonds

2 tablespoons apricot preserves

4 teaspoons orange juice

Ingredients for Glaze:

1 cup confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract

Instructions for cookie mix:

1. In a small bowl, whisk eggs, cold water, and vanilla until blended.

2. Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

3. Add butter; pulse until crumbly.

4. While pulsing, add egg mixture just until combined.

5. Divide dough in half.

6. Shape each into a disk; cover.

7. Refrigerate 1 hour or until firm enough to roll.

Instructions for cookie filling:

1. Wipe the food processor clean.

2. Add figs and almonds; pulse until chopped.

3. Add preserves and juice; pulse until combined.

Instructions:

1. Preheat oven to 350°.

2. On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

3. Spread about 2 tablespoons filling down center of each strip.

4. Fold dough over filling; pinch edges to seal.

5. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

6. Place 1 in. apart on parchment paper-lined baking sheets.

7. Bake until light brown, 10-12 minutes.

8. Remove from pans to wire racks to cool completely.

Instructions for cookie Glaze:

1. In a small bowl, mix glaze ingredients until smooth.

2. Drizzle over cookies. Let stand until set.

Spinach Ricotta Stuffed Chicken

____ Ingredients:_____

- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese (can use whole milk cottage cheese if desired)
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth

_____Directions:_____

1. Preheat your oven to 375°F.
2. In a bowl, mix together the ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Cut a pocket into the side of each chicken breast. Stuff the ricotta mixture evenly into each pocket.
4. Secure the pockets with toothpicks if necessary.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side.
6. Pour chicken broth into the skillet around the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
7. Let the chicken rest for a few minutes before serving.