Best Food Recipes

Ingredients:

1 can white beans, drained and rinsed

1/4 cup strawberry preserves (sugar-free)

1/4 cup tahini

1/4 cup honey

1/4 cup almond flour

1 TSP vanilla extract

1/2 cup strawberries, sliced

Dash of sea salt

Directions:

Preheat oven to 375 F. Coat the bottom and edges of square baking dish with coconut oil. In a food processor, combine all of the ingredients, except strawberries, and blend until well mixed and smooth. Then mix strawberries in by hand Pour mixture into baking dish and even out the top. Put a dollop or two of the strawberry preserves on top, and drag a knife through the mixture to create a marbled look. Bake for 20-25 minutes, or until the top as firm and a toothpick comes out the center clean.

Ingredients:

3 large tomatoes, chopped

15 fresh basil leaves, cut into long strips

2-3 garlic cloves, peeled and finely chopped

3 Tbsp Extra-virgin olive oil

1 Tbsp Balsamic Vinegar

Sea salt, to taste

Grilled Chicken

4 Chicken Breasts

Juice and zest from one lemon

1 garlic clove crushed

3 TBSP fresh basil finely chopped

Sea Salt and Pepper to Taste

Olive Oil

Method:

To prepare bruschetta combine chopped tomato, chopped basil leave strips, peeled garlic into a bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with salt to taste. Gently mix together just to combine flavors.

Marinade Chicken in lemon juice, garlic, basil, oil, salt and pepper for 30 minutes to 24 hours. Grill chicken until cooked through and no longer pink in the middle.

Top chicken with bruschetta mix and serve.

Ingredients:

2 1/2 cups milk

1 1/4 cups water

1/4 cup butter, cut into pieces

1 box (7.2 oz) Betty Crocker roasted garlic mashed potatoes

4 oz cream cheese (from 8-oz package), cut into pieces

1/4 teaspoon coarse ground black pepper

1/2 cup French fried onions

1 tablespoon chopped fresh parsley

Method:

Heat oven to 375°F. In 2-quart saucepan, mix milk, water and butter. Heat to boiling. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 1 1/2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.

Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.

Ingredients:

2 large onion

1 cup all purpose flour

1 egg

1/2 cup milk

1.5 cups breadcrumbs

1 tsp baking powder

1 tsp salt

1 tsp crushed black pepper

oil for frying

Method:

Cut the onion into 1/2 inch wide rings.

Beat the egg with the milk. Mix the flour with salt, black pepper and baking powder. Add this to the egg mixture and make a smooth batter by adding 1/2 cup of water.

Add more water if required. Spread the bread crumbs in a plate. Dip each onion ring with the batter and then coat with the breadcrumbs.

Shake off the excess breadcrumbs and fry in oil at 350 degree F until crispy and turns brown. Allow them to cool down on a cooling rack. The breadcrumb coated onion rings can be frozen and then fried later.

Ingredients:

1 yellow cake mix (and ingredients called for on the package)

Filling:

1/2 cup cold milk

1/2 cup cold heavy cream

1 (3.4 ounce) package instant vanilla pudding

1 1/2 cups Cool Whip

Chocolate Glaze

1 square unsweetened baking chocolate, coarsely chopped

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk or heavy whipping cream

Method:

Mix the instant pudding with the milk and heavy cream. Beat for 2 minutes then, slowly fold the Cool Whip into the pudding mixture. Allow to stand for at least 5 minutes before spreading onto the cake.

After cakes are done baking, make sure they are completely cooled on a wire rack before assembling. Place the bottom layer and spread the thick filling onto one cake layer. Top with the second layer.

Melt chocolate and butter in the microwave, stirring until completely combined. Mix in powdered sugar and 2 tablespoons milk, until smooth. Immediately spread over the cake. Allow to drip down the sides. Refrigerate at least one hour before serving.

Ingredients:

2 cups apple juice

4 large Golden Delicious apples with, peel, 1/2" wedges

1/2 cup apple juice

3 tablespoons cornstarch

1 teaspoon apple pie spice

4 tablespoons sugar

Method:

Combine first measure of apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender puree 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.Serve warm.