BLACKBERRY CRUMB BARS

I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down. But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.

BLACKBERRY CRUMB BARS

INGREDIENTS

For the crust and topping

• 3 cups all-purpose flour
• ¾ cup cold butter, cut into pieces
• ¾ cup granulated white sugar
• ½ teaspoon salt
• 3 large eggs, beaten

For the blackberry filling

• 4 cups blackberries, halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¾ cup granulated white sugar

INSTRUCTIONS

1.  Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces. Stir in the beaten eggs with a fork. Press half of the dough into the bottom of the baking dish.
2. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar. Sprinkle them over the crust in the pan. Sprinkle with the other half of the dough mixture. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.

You can find complete recipes of this BLACKBERRY CRUMB BARS in chocolatewithgrace.com

Cherry Cheesecake Chimichangas

Cherry Cheesecake Chimichangas is quick and easy dessert perfect for all cheesecake lovers!  Yes, you got it right, this is dessert recipe!!! Cherry Cheesecake Chimichangas are irresistibly scrumptious, crispy, deep fried burritos filled with sweet, cherry cheesecake and rolled into cinnamon sugar.
If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas  are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good. Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious.

Cherry Cheesecake ChimichangasIngredients

• 6 (8-inch) soft flour tortillas
• 8 oz. cream cheese-softened
• 1 Tablespoon sugar
• 1 teaspoon vanilla extract
• 1 ½ cups cherries from cherry pie filling
• vegetable oil-for frying
• 1 Tablespoon cinnamon
• 1/2 cup sugar

Instructions

1. Mix together cream cheese, 1 tablespoon sugar and vanilla extract .
2. Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.
3. Add ¼ cup cherries onto each tortilla in the center of cream cheese.
4. Fold sides of each tortilla toward the center and then roll up the tortilla tight like a burrito (secure it with a toothpick!).
5. Combine 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
6. Line a large plate with paper towels, set aside.
7. In 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil and heat it over medium-high heat
8. Working in batches fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed.
9. Transfer fried chimichangas onto paper towel lined plate to drain for a minute, then roll them in the cinnamon-sugar mixture.
10. Remove toothpicks from the chimichangas before serving!

You can find complete recipes of this CHERRY CHEESECAKE CHIMICHANGAS in omgchocolatedesserts.com

Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!
We are deep into our fall routine.
The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.
We make soup.
There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.
My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.
Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.
I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.
And maybe even having seconds.
I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.
I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.

Ingredients:

• 1 tablespoon DeLallo Extra Virign Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups sliced carrots
• 4 garlic cloves, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounce package DeLallo Three Cheese Tortellini
• 1/4 - 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions:

1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

You can find complete recipes of this Creamy Chicken Tortellini Soup in aspicyperspective.com

Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.
As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.
Let’s just go with it.
Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.
It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!
The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Ingredients:
For the Blueberry Cake:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 3/4 cups all purpose Gold Medal Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup buttermilk
• Zest of 2 lemons
• 1 pound fresh blueberries

For the Buttermilk Glaze:

• 3 tablespoons buttermilk
• 1 cup powdered sugar

For the Oat Crumble Topping:

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 3 tablespoons flour
• 2 tablespoons oats
• 2 tablespoons sliced almonds

Directions:

1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

You can find complete recipes of this Blueberry Muffin Cake in aspicyperspective.com

THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.
I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!
These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.
Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!

Ingredients
Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

You can find complete recipes of this THE BEST HOMEMADE CINNAMON ROLLS EVER! in thestayathomechef.com

Healthy Recipes Zucchini Bread

Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon ;-) Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!

INGREDIENTS

• 1 cup white, unbleached all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1–1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
• 1/2 cup white granulated sugar
• 1/4 cup honey
• 1/2 cup plain, non fat greek yogurt
• 2 large eggs
• 6 tablespoons coconut oil, melted and cooled

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INSTRUCTIONS

1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
7. Wrap bread in plastic wrap and store at room temperature for 3 days.

Food recipes from www.tasteslovely.com

BOURBON CHICKEN

Straight off of Bourbon Street in New Orleans, this tender bourbon chicken is covered in a slightly sweet sauce with a little kick. It’s a true taste of the South you won’t be able to resist.
I had my first taste of bourbon chicken in a mall in Florida. I walked around for 20 minutes looking at all the different food court options, not feeling like any of them, and I finally gave in to the lady that had tried to hand me a sample of this chicken three times. Twice, I looked at the giant aluminum pan full of some watery brown liquid and sloshy chicken and though “nope”. But I was beat down, and hungry, so I gave in. And it was freaking incredible.
I got a giant plate of it, ignored my inner cricket that was telling me there was no way to know how long that chicken had been sloshing there, and I inhaled the entire plate in record time. It became something I looked forward to every trip to Florida.
In the last couple of years we got a chain up here in Canada that sells it too… but they aren’t that common, and the closest mall to me that has it is always a DISASTER to go to – way too damn busy to be enjoyable at all (yeah, I’m looking at you Vaughan Mills).

Ingredients

• 4 tbsp olive oil
• 3 lbs boneless, skinless chicken thighs, cut into 1" bite size pieces
• 1 cup water
• 1 cup brown sugar, packed
• 3/4 cup chicken broth
• 2/3 cup soy sauce (low sodium is best)
• 1/4 cup ketchup
• 1/4 cup Jack Daniel's or Southern Comfort
• 2 tbsp apple cider vinegar
• 5 cloves garlic, minced
• 1 small onion, minced
• 3/4 tsp crushed red pepper flakes (more if you like it spicy)
• 1 1/2 tbsp freshly grated ginger
• 1/4 cup apple juice
• 2 tbsp corn starch

Instructions

1. Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.
4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
5. Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).

You can find complete recipes of this BOURBON CHICKEN in kitchentrials.com