Creamy Lime Squares

Time: 1 hour
Ingredients:

for crust :

·         1/4 tsp salt

·         1/4 cup powdered sugar

·         1 cup flour

·         1 stick unsalted butter, cold

for creamy lime filling :

·         4 eggs

·         2 tsp lime zest

·         green food coloring (enough to produce desired green color)

·         2/3 cup fresh lime juice (from about 6 limes)

·         1 1/4 cup sugar

·         1/4 cup flour

·         powdered sugar for serving

Directions:

1)    Preheat oven to 350.

2)    To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.

3)    To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.

4)    Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.

CHOCOLATE COVERED CHERRY CHEESECAKE COOKIE BARS

Prep Time :  20 min   Cook Time : 40 min

Total Time : 1 hr     

Ingredients :

For the Cookie Bars:

·         2 eggs

·         2 1/2 cups Flour

·         1/2 teaspoon salt

·         1/2 teaspoon baking soda

·         12 tablespoons unsalted butter, softened

·         1/2 cup sugar

·         1 cup Milk Chocolate Chips

·         1 cup Nestle Tollhouse Cherry Filled Baking Morsels

·         2 teaspoons vanilla extract

For the Cherry Cheesecake Filling:

·         1 eggwhite (or 1 egg)

·         1/4 cup powdered sugar

·         1/2 cup tart cherry juice

·         12 ounces low fat cream cheese, softened

Instructions :

1)    Preheat oven to 325F

2)    Spray an 8x8 baking dish with nonstick spray or olive oil. Set aside.

3)    In an electric mixer, mix together the butter and sugar until creamed. Mix in flour, baking soda, and salt. Continue mixing and add in eggs and vanilla. Mix until well combined. Stir in both sets of chocolate chips.

4)    Take half of the dough and press into the bottom of the pan.

5)    Using an electric mixer again, combine cream cheese, powdered sugar, egg white, and cherry juice. Beat until well combined.

6)    Pour the cream cheese mixture over the first layer of cookies in the pan and spread evenly.

7)    For the remaining cookie dough, drop it in small pieces over the cheesecake mixture. The pieces should be touching, but its okay if the entire top isn't covered. The cookie will bake together.

8)    Cook for approximately 40 minutes. The top should be golden brown when finished cooking.

9)    Allow to cool before cutting and serving.

10) Enjoy!

Cream Cheese Brownies

Yield: About 36 brownies

Ingredients :

·         6 large whole eggs, warmed to room temperature, divided

·         ¼ teaspoon salt

·         2 teaspoons vanilla extract

·         2½ 8-ounce packages cream cheese, warmed to room temperature

·         2 sticks (8 ounces) unsalted butter, warmed to room temperature

·         ¾ cup (3 1/3 ounces) unsweetened chocolate (I recommend Valrhona or Callebaut, but Baker’s brand is much easier to find)

·         3 cups, granulated sugar, divided

·         ½ cup all-purpose flour, sifted

Equipment:

·         Stand mixer fitted with the paddle attachment or a hand mixer

·         Two 9 × 13-inch greased pans

·         Piping bag fitted with ½-inch round tip (#804)

·         Paring knife

·         Sifter

·         Double boiler or microwave

·         Whisk

Directions :

Take your eggs, butter, and cream cheese out of the refrigerator a couple of hours before you make the dish. Preheat the oven to 300°F. Grease two 9 × 13-inch baking pans. Assemble the piping bag, coupler, and tip (see Notes).

Preheat the oven to 300°F.

a.    Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.

b.    Using a whisk, blend 2 cups of the sugar and the salt into the chocolate-butter mixture.

c.    Slowly add 4 of the eggs to the mixture, 1 at a time.

d.    In 3 separate batches, add in the flour.

e.    Add the vanilla.

f.     In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For this step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)

g.    Measure out 1½ cups of the chocolate mixture and set aside to use as a topping.

h.    Pour the remaining chocolate mixture into the greased 9 × 5-inch pans.

i.      Spread the cream cheese mixture on top of the chocolate mixture.

j.      Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.

k.    Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.

l.      Bake at 300°F for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.

CHOCOLATE KRISPY TREATS

Ingredients :

Krispy Treats:

·         48g (1/2 cup) Old Fashioned Rolled Oats

·         150g (5 cups) Crispy Brown Rice Cereal

·         64g (2 scoops) Chocolate Whey Protein Powder

·         1 tsp Vanilla Extract

·         1 tsp Stevia Extract

·         1/4 tsp Mint Extract

·         1/4 tsp Salt

·         210g (1/2 cup + 2 tbs) Brown Rice Syrup

·         2oz Unsweetened Chocolate, chopped

Minty Vanilla Fondant Layer:

·         28g (2 tbs) Coconut Oil, room temp/soft

·         1/4 tsp Mint Extract

·         64g (2 scoops) Vanilla Whey Protein Powder

·         147g (7 tbs) Honey or Agave

Mint Chocolate Coating:

·         1/4 tsp Mint Extract

·         2oz Unsweetened Chocolate

·         5g (1 tsp) Coconut Oil

Instructions :

1)    Line a brownie pan with parchment paper both ways.

2)    In a large mixing bowl, stir together the cereal and oats.

3)    In a small bowl, stir together the protein powder and salt.

4)    In a large, microwave-safe bowl, stir together the rice syrup, chocolate and extracts. Microwave at 30-second intervals, stirring between each one, until chocolate is melted. Add the protein powder mix one spoonful at a time, until mixture is even (it should look like a chocolate frosting)

5)    Scoop this over the cereal/oat mix and fold together. Scoop into the prepared pan and flatten.

6)    Put the Minty Vanilla Fondant Layer ingredients in a bowl and stir with a metal spoon (it should look like frosting). Scoop this over the base layer and spread with the spoon (it should not spread that well at first, so let it sit for a minute). Bring out another metal spoon and use the back of it to spread the mixture out (it should spread better this time). Refrigerate while you make the chocolate coating.

7)    Melt the chocolate at 30-second intervals, stirring in between each one, until melted. Add the coconut oil and mint extract and stir. Pour over the fondant layer, patting the pan so that it spreads to the edges of the pan. Refrigerate until firm, then slice and serve.

Notes :

This recipe is : no bake, high protein, gluten free!!!

Brownie Trifle

Ingredients:

• 1 package brownie mix (enough to make an 8×8 tray) *you can also use a homemade brownie recipe
• Green food coloring
• Mint Oreo’s, crushed
• 1 (3.4 oz) box vanilla pudding (instant)
• 8 oz cool whip

Directions:

1. Cook brownies according to directions. Allow to cool completely.
2. Make pudding according to directions. Once pudding is done, add in a few drops of green food coloring, or until desired shade of green is reached.
3. Take a Ziploc bag and place a few Oreo’s inside. Seal the bag and smash the bag to crush the Oreo’s.
4. To assemble trifle; layer cut up brownie, a layer of pudding, a layer of cool whip, another layer of cut up brownie, a layer of pudding, and a few crushed Oreo’s on top!!
5. Chill in refrigerator until ready to serve!! *You can also use pistachio pudding if you don’t want to use food coloring!

Buffalo Chicken Marinade

Prep time : 5 mins

Cook time : 10 mins

Total time : 15 mins 

Ingredients :

• 2-3 chicken breasts (approx. 1 pound), pounded thin
• 3 tablespoons olive oil, divided

Buffalo Marinade :

• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1/4 cup Frank's hot WINGS Sauce (NOT their regular hot sauce)
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoons garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon salt

Buffalo Glaze :

• 1 1/2 teaspoons lime juice
• Reserved marinade (in directions)
• 1 tablespoon honey

Instructions :

1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
3. STOVETOP DIRECTIONS
4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
6. GRILLING DIRECTIONS
7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)
10. Remove chicken from grill and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

Notes :

*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce - amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.