Cheesy Chicken Broccoli Rice Casserole Recipe!

This Easy Chicken Broccoli Casserole Recipe is Comfort food to the max!   It’s got all the savory, hearty flavors you’re craving… and is so addicting!

This cozy casserole with savory chicken, tender rice, gooey melted cheese, and a crunchy french fried onion topping will become a fast family favorite!  Trust me… it’s the tastiest way to sneak more veggies into your day!

Ingredients
2 cups Cooked Chicken, cubed {or Rotisserie Chicken}
10 ounces Frozen Broccoli Florets {thawed}
2 cups Cooked White Rice
21 1/2 ounces Campbell’s Cream of Chicken Soup {2 cans - 10¾ ounces each}
½ cup Sour Cream
3 tbsp Ranch Seasoning {or 1 oz. Ranch Packet}
2 cups Shredded Mild Cheddar Cheese
2 cups French Fried Onions
⅛ teaspoon Salt and Pepper to taste {optional}

Instructions
Preheat oven to 350 degrees.
Spray 9×13 casserole dish with nonstick cooking spray.
Transfer completely thawed broccoli florets to cutting board, and cut up any large pieces into smaller, bite sized pieces.
In large mixing bowl, combine Chicken, Broccoli, Cooked Rice, Soup, Sour Cream, Ranch Seasoning, and 1 cup of Cheese. Stir until well combined.
Transfer mixture to casserole dish, and spread out evenly.
Cover with aluminum foil, and bake for 30 minutes.
After 30 minutes, remove foil, evenly top with remaining 1 1/2 cups Shredded Cheese, and sprinkle with French Fried Onions. Then bake UNCOVERED for 10 - 15 more minutes, or until cheese has melted. Season with salt and pepepr to taste, and ENJOY!

Crockpot Taco Chicken Recipe! (Easy Dinner Idea)

On the hunt for a delicious Mexican Inspired dinner to (literally) spice up your menu?  You’re going to absolutely love this Crockpot Taco Chicken Recipe!  Seriously… it’s one of the EASIEST dinners you’ll make all week!

Bursting with the perfect blend of spice and savory flavor, this chicken taco dinner only takes six simple ingredients.  That’s as easy as they come!

So are you ready to make your Slow Cooker taco chicken?  Here’s what you’ll need…

Ingredients
4 Boneless Skinless Chicken Breasts   approx. 3 lbs
0.75 oz 1/2 Taco Seasoning Packet
8 oz Sour Cream
3/4 Cup Shredded Mexican Cheese
5 oz Rotel (1/2 can)
2 tbsp Sliced Green Onions

Instructions
Place chicken in Crock Pot, and cook on HIGH for 3 hours, or on LOW for 6 hours, covered.
After 3 hours on HIGH, or 6 hours on LOW, drain the juices from Crock Pot.
Add Sour Cream and Taco Seasoning to medium mixing bowl, and stir well.
Pour Sour Cream/Taco mixture over chicken, and spread out evenly.
Then sprinkle Shredded Cheese over chicken, and top with Rotel.
Cook for 30 more minutes on HIGH, or until done.
Optional: Garnish with Green Onions, and Enjoy!

Best Damn Chicken Pot Pie

The name says it all—this pot pie is damn delicious! This crowd-winning chicken pot pie recipe comes from Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank; grab a copy today for more budget-friendly recipes that taste like a million bucks.

Ingredients
1 tablespoon canola oil 1 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 4 skinless, boneless chicken thighs, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons all-purpose flour 2 fresh thyme sprigs 3 cups chicken stock 1 cup frozen green peas, thawed 2 green onions, trimmed and thinly diagonally sliced 2 teaspoons chopped fresh thyme Cooking spray PASTRY 1 3/4 cups all-purpose flour 6 tablespoons cornstarch 1/4 cup grated Parmesan cheese 3 tablespoons cornmeal 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup cold butter, cut into small pieces 2 large egg yolks, divided Ice-cold water 2 tablespoons heavy cream
How to Make It
Step 1
Preheat oven to 400˚F.

Step 2
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.

Step 3
To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next 5 ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.

Step 4
Whisk cream and remaining 1 egg yolk together; brush mixture over top of pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.

Chicken Cutlets with Mushrooms, Peppers and Mozzarella

Top breaded chicken cutlets with mushrooms, peppers, and mozzarella and bake until the cheese melts to create this quick chicken dish.

Ingredients
1/4 cup olive oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup seasoned bread crumbs
8 boneless, skinless chicken breast halves (about 1 3/4 lbs. total), pounded to
1/4-inch thickness Salt and pepper
1 cup sliced mushrooms
1/4 cup white wine
1 7.5-oz. jar roasted red peppers, drained, cut into strips
8 ounces sliced mozzarella

How to Make It
Step 1
Preheat oven to 400°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. oil. Place flour, eggs and bread crumbs in separate shallow bowls. Season chicken with salt and pepper and dredge in flour, shaking off excess. Dip chicken in eggs, then place in bread crumbs, turning once and pressing so crumbs adhere. Place breaded cutlets on a parchment-lined tray in a single layer.

Step 2
In a large skillet, heat 1 Tbsp. oil over medium heat. Brown chicken in batches, flipping once, 2 to 3 minutes per side, adding 1 Tbsp. oil to skillet between batches. Transfer browned cutlets to baking dish, overlapping pieces as necessary to fit. In same skillet, cook mushrooms, stirring, until golden brown, about 5 minutes.

Step 3
Drizzle wine over cutlets, then top with mushrooms, peppers and cheese. Bake until chicken is no longer pink and cheese has melted, about 15 minutes. Place under a hot broiler to brown, if desired.

EARTHQUAKE CAKE

Earthquake Cake starts with a box of german chocolate cake mix, then add in coconut, chocolate chips, pecans, and a yummy cream cheese swirl! You don’t have to frost this cake because the cream cheese mixture becomes a layer of frosting INSIDE the cake. It cracks open after baking, resulting in the name – Earthquake cake! One of the best cakes to serve for a party.

I’m not really sure how this cake got its name, but it’s rich with german chocolate flavor,  pecans, coconut, and the secret ingredient – a powdered sugar, cream cheese, and butter swirl layer. It’s amazing and a lot of you agree with me based on your comments!

Ingredients
 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
 1/3 cup oil
 3 eggs
 1 and 1/3 cup water
 2/3 cup shredded coconut
 2/3 cup chocolate chips
 1/2 cup chopped pecans
 1/2 cup, 1 stick, unsalted butter
 8 oz cream cheese
 1 pound powdered sugar (3 and 3/4 cups)

Instructions
Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
In a saucepan, melt the butter and cream cheese.
Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature.
Enjoy! Store any left over cake in the fridge.

Chocolate Banana Cake Vegan Recipe For The Banana Lover

This chocolate banana cake recipe is honestly EVERYTHING!

If you have some overripe bananas sitting in your kitchen cabinet, don’t throw them away just yet.

Instead, put your baking skills to the test and try out this banana cake recipe. I promise you won’t regret giving this a shot.

Ingredients
1 cup Almond milk
2 cups all-purpose flour
2½ tbsp cocoa powder
½ cup refined sugar
½ cup brown sugar
3 medium overripe bananas
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tbsp olive oil
1 tsp vanilla extract
⅓ cup chocolate chips
½ tsp salt (optional)

Instructions
Preheat your oven to 350°F and line a parchment paper in your baking pan
In a medium sized bowl, mash your overripe bananas with a potato masher or fork until you achieve a smooth batter consistency.
Add your olive oil, vanilla extract and almond milk to the bananas and combine.
To a separate bowl, add in your dry ingredients (flour, cocoa powder, refined sugar, brown sugar, baking soda, baking powder, cinnamon, salt) and combine
Add your dry ingredients to your wet ingredients (banana mixture) and combine until you achieve a smooth batter.
Add in your chocolate chips and combine.
Pour in your combined mixture into your baking pan. Be sure to coat your baking pan with butter or parchment paper to avoid sticking.
Top batter with sliced almonds and chocolate chips
Bake for 60-65mins or until a toothpick inserted comes out clean.
Serve and Enjoy

Nutella Crunch Ice Cream Cake

My husband Jack and I started A Family Feast because of our love of food.  We are enthusiastic about sharing great recipes that we’ve made ourselves so that you – our wonderful readers – can enjoy them too!

So every once in a while, we try a new recipe – like this one for Nutella Crunch Ice Cream Cake – that is so delicious and gets us so excited that we rearrange our calendar to share it here as soon as possible!

Three simple ingredients make up this Nutella crunch ice cream cake – Nutella, Rice Krispies cereal, and vanilla ice cream – all combined together into one fantastic, and super easy-to-make dessert!  First Rice Krispies are coated with melted Nutella and then cooled before stirring into softened vanilla ice cream.  The mixture is packed into a springform pan to form a cake, topped with some more of the coated cereal mixture, and then frozen until ready to serve. (Scroll below to see our video, showing you how easy it is to make this ice cream cake!)

INGREDIENTS
2 cups Nutella
6 cups Rice Krispies cereal
1 gallon vanilla ice cream

INSTRUCTIONS
Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.
Reserve 2 cups of the Nutella-cereal mixture.
Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.

Easy Taco Casserole (Keto Mexican Casserole)

An easy taco casserole recipe that takes less than 30 minutes to cook, plus we show you the tips and tricks whether you want to cook with beef OR lighten it up a bit and make a turkey taco casserole.  Just cook the meat, combine, and bake!

You’ll love this taco casserole keto recipe, that’s also perfect for eating low carb, gluten-free, and sugar-free.

Ingredients
2 lb ground beef
16 oz cottage cheese (regular, not low fat)
1 cup chunky salsa
2-3 Tbsp taco seasoning (sugar free)
1 3/4 cup shredded Mexican style cheese

Instructions
Preheat the oven to 375 degrees.
Cook the ground beef on medium heat on the stove top. Drain the grease.
Drain the cottage cheese, some brands have a lot of liquid.
Combine the cottage cheese, salsa, taco seasoning and 3/4 cup of the shredded cheese in a bowl. Add in the cooked ground beef.
Bake the keto taco casserole in a low casserole dish that's oval or rectangular, not an 8x8 dish.
Sprinkle with the remaining 3/4 cup of shredded cheese.
Bake for 20 minutes until the mixture is heated through and the cheese is melted.
Serve immediately and enjoy!

Easy Chicken Green Chili Casserole

A green chili casserole with chicken makes the ultimate comfort food dinner recipe when you need something quick and easy, with just 5 ingredients and a cook time of 20 minutes, this chile Verde casserole will become a favorite.

The combination of a savory chili Verde sauce, three kinds of cheese, and shredded chicken make for the best chili Verde casserole you will absolutely love. And if you’re on a restricted health plan, you’ll be pleased to know this is keto friendly, low carb, and gluten free too.

Ingredients
2 lb shredded chicken, cooked
3 T taco seasoning
3/4 cup chili Verde salsa
1 4 oz can of mild green chilis, drained
16 oz cottage cheese
5 oz sliced or shredded Colby jack or Mexican blend cheese
Sour cream, optional
Green onions, optional

Instructions
Preheat oven to 375
In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese
Mix in the shredded chicken and blend well
Spray your baking dish with nonstick cooking spreay
Spoon mixture into an 11x7 baking dish
Top the casserole with the sliced or shredded cheese
Bake for 20 minutes or until the cheese is melted and bubbling.
Garnish with green onions, if desired
Serve with sour cream and salsa, optional

PERFECT Cinnamon Roll Breakfast Casserole

When it comes to breakfast casserole, I am a self-proclaimed connoisseur.

I love breakfast. I love casseroles (and have shared hundreds with you!) And combining them together, is a match made in heaven!

INGREDIENTS
2 Cans Pillsbury Cinnamon Rolls2 Cans Pillsbury Cinnamon Rolls
3 eggs3 eggs
1/2 cup heavy cream1/2 cup heavy cream
2 tbsp butter melted2 tbsp butter melted
2 tbsp maple syrup2 tbsp maple syrup
1 tsp vanilla1 tsp vanilla
1 tsp cinnamon1 tsp cinnamon

INSTRUCTIONS
Preheat oven to 375˚F.
Chop each cinnamon roll into 6 pieces. Place all of the pieces in a 2 qt casserole dish. Set aside the icing container.
In a separate bowl, combine the eggs, cream, butter, syrup, vanilla and whisk until combined.
Pour the egg mixture over the cinnamon rolls and shake the dish slightly so that it settles evenly.
Bake for 30-40 minutes or until the casserole is done all the way through.
Remove from oven and let sit for 10 minutes. Then drizzle the icing over the top and serve warm. Enjoy!

Easter Fudge

Start by creating a Vanilla Fudge. Knowing How to Make Fudge is a simple trick that will make you the hit of every party!

Making fudge is easier than you think and it is so easy to personalize with your favorite ingredients and flavor combinations.

You could also make Chocolate Fudge if you prefer!

Ingredients
2 cups granulated sugar
3/4 cup heavy whipping cream
3/4 cup unsalted butter
pinch of salt
11 oz white chocolate chips
1 jar (7 oz) marshmallow cream
1 cup pastel M&M's candies
1 bag (10 oz) Hershey chocolate eggs (candy coated milk chocolate)
1 Tbsp sprinkles

Instructions
Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
Add white chocolate chips and marshmallow cream to a large mixing bowl. Set aside.
In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly.
Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until chips or morsels are melted and mixture is smooth.
Add candies and fold them in with a spoon, gently. Pour mixture into prepared baking dish. Immediately top with sprinkles (and any extra candies you would like). Allow to set at room temperature for two hours (or overnight), covered with a piece of plastic wrap.
Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

MINI S’MORE PIES

Mini S’more Pies are the perfect dessert for snacking or entertaining.  Not only do they require very little work, but they can be made ahead of time.  Serve warm, room temperature, or chilled.  Either way, it’s chocolate, marshmallow, graham cracker deliciousness presented in the form of a decadent mini pie.

S’mores are one of the most iconic campfire treats.  If you’re looking for more ways to make chocolate, marshmallow, and graham crackers into amazing dessert recipes you’re going to love our S’mores Cookies, Gourmet S’mores, and Chocolate Covered S’mores.

INGREDIENTS
 6 ready-made mini graham cracker pie crusts
 3 eggs
 8 ounces semi sweet chocolate chips
 4 tablespoons butter
 1 (7 ounce) jar of marshmallow cream
 1/2 cup graham cracker crumbs (for garnish)

INSTRUCTIONS
Heat oven to 325°. Place 6 pie crusts on a baking sheet and set aside.
In a medium bowl, beat eggs with an electric mixer for 3 minutes or until they double in size.
Cut butter into 4 pieces and place into microwave-safe bowl. Add chocolate to the bowl and microwave on high for 30 seconds. Stir and continue microwaving in 30-second intervals and stirring until chocolate is melted approximately 1½ minutes.
Using a rubber spatula, fold half of the egg mixture into the chocolate until well combined then fold in remaining eggs. Use a large spoon or ice cream scoop to evenly divide the chocolate filling into pie crusts.
Using a small greased spoon, place dollops of marshmallow cream on top of each pie. TIP: grease your fingers too to make it easier to move marshmallow off the spoon onto pies. Use the tip of a knife to swirl marshmallow cream with the top of the chocolate.
Place baking sheet with pies in preheated oven and bake approximately 20-25 minutes, until the filling has puffed up. Remove from oven and allow to cool 30 minutes (tops will deflate). Garnish with graham cracker crumbs. Serve warm, room temperature or chill in the refrigerator. We really enjoyed that at any temperature.

BANANA PUDDING CHEESECAKE

This weeks Sunday Supper theme is a Big Virtual Picnic and I couldn't think of something better to bring to a picnic than a Banana Pudding Cheesecake.

For the the banana cream pie lover I don't think dessert gets much better than this.

Banana cream pie meets cheesecake. Colt said it's so good it doesn't even need the whip cream.

INGREDIENTS:
Graham Cracker Crust
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
7 tablespoons Butter, Melted
Banana Pudding Cheesecake
2/3 cup Granulated Sugar
1/3 cup All-Purpose Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced

INSTRUCTIONS:
Graham Cracker Crust
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Banana Pudding Cheesecake
In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer.
Cook until thickened and the consistency of thick pudding. It will hold consistency on spoon.
Remove from heat, and stir in vanilla extract.
Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream, and additional sliced banana.

SIMPLE S’MORES CHARCUTERIE BOARD IDEA

Summer is fast approaching (YAY!!), and that means more opportunities to gather your friends and family together and hang out in the backyard. We aren’t sure what it is about summer that makes people want to gather more, but they do and we are ready for the fun!

This basic s’mores charcuterie board idea, filled with HONEY MAID Graham Crackers, HERSHEY’S Milk Chocolate Bars, and JET PUFFED Marshmallows, is perfect for your next summer party—we love to make it for all of our S’mores Saturday get-togethers! Serving s’mores guarantees your guests will eat happily and have plenty of opportunities to interact with one another, which is always the goal when entertaining—right?!

S’MORES INGREDIENTS:
Shopping List at Dollar General:

HONEY MAID Graham Crackers
HERSHEY’S Milk Chocolate Bars
JET PUFFED Marshmallows
Other Items needed:

Charcuterie Board: You can use anything for this…a cutting board, large platter, or charcuterie board. If you are using a surface that’s not food safe, place a piece of parchment paper down before placing your s’mores ingredients.
Skewers
Chafing Dish Fuel Cans: If you want to provide a place to roast the marshmallows, these can be a fun option. If you have a fire pit or BBQ, you can skip the chafing cans.
Dollar General Shopping
Now that you have all of the supplies, it’s time to put this s’mores charcuterie board together.

HOW TO MAKE THIS CHARCUTERIE BOARD:
Unwrap the HONEY MAID Graham Crackers, HERSHEY’S Milk Chocolate Bars, and JET PUFFED Marshmallows
Break the HERSHEY’S Milk Chocolate Bars into squares
Place the HERSHEY’S Milk Chocolate Bars and HONEY MAID Graham Crackers around your board, keeping them together in small clusters.
Fill in the rest of the board with the JET PUFFED Marshmallows.
Add chafing dish fuel cans and skewers if you are using them.

The Best Banana Pudding Ever!

I have tried many other banana pudding recipes and nothing comes close to Paula Deen’s Not Yo’ Mama’s Banana Pudding. My grandma’s classic banana pudding recipe is delicious, but this one takes the traditional banana pudding recipe to the next level. It’s pretty much my favorite dessert and I love that it’s so quick and easy to make. It’s a go-to for family gatherings, potlucks and barbecues and it’s always the star of the show. There’s never a bite left! And my kids beg to lick the dish clean!

The whole dessert is no bake, which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!

Ingredients
2 bags Pepperidge Farm Chessmen cookies, 20 cookies for the bottom layer and 20 cookies for the top layer (pictured are the spring version)*
4-6 bananas sliced (I used 5 bananas)
2 cups milk (I used unsweetened vanilla almond milk)
1 (5-ounce) box INSTANT French vanilla pudding
1 (8-ounce) package cream cheese, softened (I used lite cream cheese)
1 (14-ounce) can sweetened condensed milk (fat free will work)
1 (8-ounce) container whipped topping (I used lite Cool Whip)

Instructions
Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top
line dish with cookies and then banana slices
In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.

Rainbow Sprinkle Cookies

Raise your hand if you love a soft and chewy sugar cookie! I’m here raising both my hands because those types of cookies are just what I can’t get enough of.

Add those super cute rainbow sprinkles and I’m in heaven. They are so fun and they definitely make me want to keep having one after another.

Making cookies is one of my favorite things to do. I spent so much time baking with my mom growing up.

Ingredients
1 cup butter softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp kosher salt
½ cup Rainbow-colored sprinkles / Rainbow Nonpareils

Instructions
Beat the butter & sugar until fluffy.
Beat in the egg & extract.
Add the flour & salt to the butter mixture.
Shape the dough into 1-inch balls; roll in the sprinkles.
Place the rolled cookies on a paper plate & flatten each slightly with the bottom of a glass.
Top with a pinch of additional sprinkles.
Freeze until firm, approximately 15 minutes.
Preheat the oven to 350° & line the baking sheets with parchment paper.
Remove the cookies from the freezer & place at least 2 inches apart on the prepared pans.
Bake until the edges are lightly browned.
Let cool on the pans for at least 2 minutes.
Remove from the pans, & let cool completely on a wire rack.

ROOT BEER FLOAT PIE

This root beer float pie will be the hit dessert of the summer! Taste exactly like a root beer float in frozen pie form. It’s so creamy, cool, and just perfect for summertime!

Root Beer Concentrate – Some have a hard time finding this but I never have. Look by the other extracts (by the spices and seasonings) at the grocery store. The box will specifically say ‘root beer concentrate’ on it.

Ingredients
3/4 cup root beer
1/2 cup milk higher fat % is better, I use half & half
2 tablespoons root beer concentrate
1 box (3.4 oz) instant vanilla pudding mix
1 carton (8 oz) Cool Whip thawed
1 (6 oz) ready-to-use graham cracker OR shortbread crumb crust
Garnishes (optional but highly recommend)
1 cup heavy whipping cream
1/4 cup powdered sugar
maraschino cherries

Instructions
In large mixing bowl combine the root beer, milk, and root beer concentrate. Sprinkle the vanilla pudding mix over it. Whisk together for 1-2 minutes and then let it sit for 5 minutes so it can thicken.
Fold in the thawed cool whip and mix together until it is combined together well. Pour into the prepared crumb crust and evenly spread it out.
Cover with enclosed lid (the plastic lid from graham cracker crust) and place in the freezer for at least 8 hours or overnight. Eat & serve straight from the freezer. Store any leftovers in the freezer.
Before serving prepare the whipped cream topping (if using). Beat together the heavy whipping cream and powdered sugar in a mixing bowl until thick and stiff peaks form. This will take about 5 minutes. Serve a dollop of whipped cream and a maraschino cherry over top of each piece. Or you can spread the whipped cream topping over top the pie and then cut into slices.
Eat & serve straight from the freezer. Store any leftovers in the freezer.

PUMPKIN PIE PECAN COBBLER

Pumpkin pie pecan cobbler will be one of the best pumpkin desserts you will make this Fall. A soft pumpkin pie like filling topped with a crunchy pecan cake mix cobbler topping.

It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!

Ingredients
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 cup light brown sugar
3 large eggs
1 tablespoon pumpkin pie spice
1 box (15.25 oz) spice cake mix see notes below
1 cup chopped pecans
1 cup (2 sticks) salted butter melted

Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.
** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.

SIMPLE 3-INGREDIENT ICE CREAM

Hey there! I’m Sara from Our Best Bites and I’m thrilled to be hanging out with y’all today! My blog partner Kate and I are c-r-a-z-y about homemade ice cream, but we get lots of emails from folks that don’t own ice cream makers and still want in on the creamy homemade action. No fear! This non-ice-cream-maker friendly recipe is one of our favorites!

It’s so easy and only takes 3 ingredients. Seriously, three! Fresh fruit, sugar, and whipping cream. The finished consistency of this 3-ingredient ice cream is a little more rich and elegant than a sorbet, but easier and lighter than ice cream. It falls somewhere in the middle.

INGREDIENTS
 4 cups of berries or roughly diced fruit
 1 cup sugar
 1 cup heavy whipping cream

INSTRUCTIONS
Combine fruit and sugar in a food processor and process until smooth.
Reserve 1 cup of the puree (store in fridge until ready to use).
In a mixing bowl, whip heavy whipping cream until soft-medium peaks form.
Gently fold into the remaining puree just until combined.
Place in a freezer safe container and freeze until firm (about 2-4 hours).
Scoop into bowls and serve with remaining puree and extra berries if desired.

Keto Cheesy Garlic Breadsticks (4 Ingredients)

This easy, cheesy, garlicky, delicious keto recipe is made with just 4 simple ingredients: mozzarella, parmesan, an egg and garlic powder. That may not sound like much, but it’s the perfect combination needed to make the best low carb snack you’ll ever eat.

With the minuscule amount of carbs in cheese and eggs, this easy recipe is almost zero carb. Yes, you can eat these guilt free. They are amazing served with a little tomato or marinara sauce, but just as good eaten alone. They taste a lot like pizza slices, so I’m certain you could even add on a few toppings if you’d like.

Ingredients
1 cup shredded mozzarella
1 cup shredded parmesan cheese
1 egg
1 tsp garlic powder

Instructions
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine all of the ingredients together until well incorporated.
Place the mixture onto your parchment paper, and flatten it out like you would a pizza crust.
Bake for about 15 minutes, and then switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little.
Slice with a pizza cutter, and enjoy! I like to dip it in a little marinara or pizza sauce. You can also garnish it with red pepper, parsley flakes or Italian seasoning.

KETO GROUND BEEF CASSEROLE: PERFECT COMFORT DISH

This is probably one of my favorite keto ground beef recipes. Not only is it packed full of cheesy goodness, but it’s loaded with veggies as well. I’m a huge fan of adding in nutrients and healthy options whenever I can! Plus, with all the other flavors added in, it’s a super simple way to get your little ones (or stubborn adults!) to eat their vegetables as well. I’ve made this more than a few times, and every single time it’s a win in our house. Not only is it a win, but there are usually requests for “seconds” as well! This keto ground beef recipe is a slam dunk!

Absolutely! It perfectly fits the bill. Living a keto-lifestyle doesn’t mean that you have to feel as if you’re missing out. You can enjoy many of the same comfort foods and tastes that you’ve always eaten. There are many delicious keto ground beef recipes that provide lots of variety in tastes and flavors.

Ingredients
1 pound ground beef
3 ounces cream cheese
1/2 cup beef broth
1/2 cup heavy whipping cream
2 tsp Bragg's Aminos
1 teaspoon garlic powder
2 cans green beans, drained
3/4 cup cheddar cheese
3/4 cup mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Preheat oven to 350 degrees.
Brown ground beef in a cast-iron skillet then drain the excess grease.
Add cream cheese and stir until melted then add beef broth, heavy whipping cream, Bragg's Aminos, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans.
Bake for 25 minutes.

EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE

As the weather cools down, I’m in comfort food mode. And, low carb comfort food often means cauliflower is involved. How about an easy loaded cauliflower casserole?

Okay, that header is a trick question. If you ask me, loaded cauliflower casserole is already healthy! The cauliflower is a delicious way to make a low carb comfort food side dish that’s packed with veggies.

INGREDIENTS
Click underlined ingredients to buy them!
1 large head Cauliflower (cut into small florets)
2 tbsp Butter (melted)
Sea salt
Black pepper
2/3 cup Sour cream
1/4 cup Heavy cream
2 cloves Garlic (minced)
1 1/2 cup Cheddar cheese (shredded, divided)
6 tbsp Bacon bits (cooked, divided)
1/4 cup Green onions (chopped, divided)
Wholesome Yum Keto Sweeteners

INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 450 degrees F (232 degrees C).
In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it's glass or stoneware. If there's too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.
Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.

LOW CARB GLUTEN-FREE KETO SOFT PRETZELS RECIPE

Are you ready for some keto snack recipes?! Because I have a feeling that this low carb gluten-free keto soft pretzels recipe is about to become your new favorite.

Breads and baked goods are always the foods that I missed when going low carb. They are also the foods that are the most difficult to recreate in a low carb/keto way. But this gluten free soft pretzel recipe? You’ll forget you had anything to miss.

INGREDIENTS
Click underlined ingredients to buy them!
1 packet Active dry yeast (2 1/4 tsp)
1/4 cup Water (lukewarm)
1/2 tsp Coconut sugar (this will be consumed by the yeast and is required!)
1 1/2 cups Wholesome Yum Blanched Almond Flour
1 tbsp Gluten-free baking powder
1/4 tsp Xanthan gum (optional, for more chewy pretzels)
2 large Eggs (beaten)
3 cups Mozzarella cheese (shredded)
2 oz Cream cheese (cubed)
Wholesome Yum Keto Sweeteners

INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
Meanwhile, place the almond flour, baking powder, xanthan gum (if using), and eggs into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup (118 mL), add it to the food processor and pulse until uniform.
In a 3rd medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
Add the cheeses to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
Chill the dough in the fridge for 15-20 minutes, until it's not too sticky to work with.
Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Using oiled hands, form a ball with the dough. Cut it into 6 sections, like a pie. Roll each section into a long, skinny log, about 18 inches (46 cm) long. Twist into a pretzel by taking one end of the pretzel and looping it around and down across the bottom, then repeat with the other end, crossing over the first one. Place onto the baking sheet. Repeat with the remaining dough sections.
Sprinkle coarse sea salt over the pretzels and press down lightly.
Bake for 10-12 minutes, until golden.

Low Carb Cheesy Cabbage Casserole

This is one of my favorite easy low carb dinner options. From start to finish it will be in on the table in 30 minutes and only required one pan, talk about easy! I think cabbage is an underused ingredient. I have always loved cabbage rolls. And my all time favorite  because they are hardy, inexpensive meals that go a long way.

This One Pan Cabbage Casserole is a low carb version of the classic. Browned meat, chopped cabbage, tomatoes and spices come together to create a healthy, easy comfort food!

Ingredients
1 pound ground beef or turkey, browned and drained
1 small onion, diced
1/2 head of cabbage chopped into medium chunks (roughly 3 cups)
1 (10 ounce) can tomatoes with green chilies (undrained)
1 (8 ounce) can of tomato sauce
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 cup shredded cheese (cheddar or colby jack is our favorite)

Instructions
In a medium size skillet brown your beef or turkey over medium heat, drain off any grease.
Add the diced onion and sauté 3-5 minutes.
Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well.
Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally.
Top with cheese!

ALMOND JOY COOKIES

These Almond Joy Cookies only have 4 ingredients and are everything you’ve dreamed of in a low carb chocolate chip coconut cookie.

Filled with coconut, stevia-sweetened chocolate chips, almonds, and homemade (sugar free) low carb sweetened condensed milk, you’ll want to make these again and again!

Ingredients
1 1/2 Cups Unsweetened Shredded Coconut you want the finely shredded, not the large flakes
1/2 Cup Sliced Almonds
1 Cup Lily’s Stevia Sweetened Chocolate Chips
1 Cup 3 Ingredient Low Carb Sugar Free Sweetened Condensed Milk

Instructions
Preheat oven to 325.
Make Sweetened Condensed Milk and allow to cool completely.
Mix unsweetened coconut, almonds, and chocolate chips.
Add Sweetened Condensed Milk to coconut mixture and stir until combined.
Using a small cookie scoop, place “dough” in the cavities of a greased muffin tin.
With your fingers, press cookies down slightly.
Bake for 15 minutes, or until edges are turning golden brown.
Remove from oven and place the muffin tin in the freezer for 30 minutes. (The cookies are very soft when they come out of the oven. Placing them in the freezer helps them firm up so they are not crumbly.)
Makes approximately 16 cookies.
Store leftovers in the refrigerator or freezer.

EASY BAKED CHICKEN PARMESAN

Keto chicken parmesan doesn’t get any easier than this! Crispy coated chicken, delicious tomato sauce, and plenty of melty cheese!

When Chad and I first married, I was happy to try out new recipes.

I had literally never even heard of chicken Parmesan the first time he requested it for dinner, but I jumped right in and it’s been a favorite dinner of his ever since.

Ingredients
4 thin sliced chicken breasts
2 large eggs, beaten
2 cups finely crushed pork rinds
½ cup powdered Parmesan
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup marinara
1 cup grated mozzarella
1 tablespoon minced basil or parsley

Instructions
Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick spray.
Add the eggs to a shallow dish.
Add the pork rinds, Parmesan, garlic powder, and onion powder to a second shallow dish and stir to combine.
Dip each chicken breast into the egg and then the pork rinds. Be sure to press the pork rinds into the chicken so that the crust adheres to the meat.
Place the chicken on the prepared baking dish and bake for 15-20 minutes or until the chicken reaches 160 degrees.
Remove the chicken from the oven and spread the marinara evenly over each piece of chicken.
Sprinkle with the mozzarella.
Return the chicken to the oven for 5 more minutes or until the temperature reaches 165 degrees and the cheese has melted.
Sprinkle with minced basil or parsley before serving.

Crispy Green Bean Fries (Low carb + Air Fryer and Oven)

Today I am sharing my newest obsession, Keto Green Bean Fries! This low carb side dish is highly addictive and perfect for a game day snack or an easy side dish! If you have tried my Crispy Zucchini Fries, this green bean version is very similar as it features a crunchy parmesan and almond flour crust!

The first time I heard of green bean fries I was in college having dinner with some girl friends and one of the girls ordered a huge basket of green bean fries as an appetizer. They were delicious! I loved how crispy they were on the outside, but how tender and full of flavor they were on the inside. I have always loved roasted green beans and the flavor is similar here, but better! These fries are great dipped in a low carb ketchup, but I prefer low carb ranch. I think the parmesan coating pairs perfectly with ranch!

Ingredients
1 pound of green beans, ends trimmed if needed
1 egg
1 tablespoon of low carb ranch dressing, jalapeño ranch dressing or mayonnaise
1 cup almond flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup parmesan cheese

Instructions
The Oven Version:
Prehat oven to 400 degrees
Set up your breading station by setting up two shallow bowls and a baking sheet with a silicone baking sheet or sprayed well with cooking spray.
In the first bowl combine the egg and the ranch dressing, mix until completely combined
In the second bowl combine the almond flour, spices and paremsan, mix well.
Roll the green bean in the egg then the almond flour crust and place on the pan.
Lightly spray the breaded fries with cooking spray to help crisp them.
Bake 10-12 minutes or until the green beans reach your desired tenderness.
Air Fryer Instructions:
Preheat your machine according to the directions at 390 degrees. When hot add in as many green beans as you comfortably can without over crowding.
Spray with cooking spray to help crisp.
Cook 5 minutes, shaking the basket half way through cooking to move them around.

WHERE’S THE CRUST PIZZA

This pizza is low-carb and gluten free.  For me, that usually translates into no taste, but this was really good!   The “crust” is made with cream cheese, eggs and parmesan cheese.  It doesn’t sound like it would work, but it does. 

You can make the crust ahead of time if you are pressed for time.  It can be stored in the refrigerator or in the freezer.  We were really surprised at how good this pizza was.  We both really enjoyed it, and actually didn’t miss the traditional crust.  It is definitely going in the rotation for pizza night.

Ingredients:
1 (8-oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
favorite pizza toppings
1/4 tsp Garlic powder

Instructions:
Preheat oven to 350ºF. Lightly spray a 9×13 baking dish with cooking spray.
With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined. Spread into a baking dish.
Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder.
Bake 8-10 minutes, until cheese is melted.

CHEESY BAKED CAULI TOTS RECIPE

These may just be one of my best healthy recipes ever. Cauliflower tots are seriously our favorite side dish! All three of us just devour these perfectly crispy, cheesy, dare-I-say potato-ey little nuggets, even without taters in these tots.

What are cauliflower tots?

These tasty little finger food bites are the veggie alternative to tater tots made with shredded cauliflower instead of shredded potato. This recipe was inspired by Zucchini Tater Tots. While those are delicious, the addition of zucchini does affect the potato-ey texture. So I tried shredding cauliflower. Lo and behold, it worked!

Ingredients
3 cups shredded cauliflower (about half of a head. See Note.)
4 oz. shredded sharp cheddar cheese (about 1 cup)
1 egg
1/4 cup cornmeal or bread crumbs or ground oats also work
1 teaspoon kosher salt
a few grinds black pepper
1/2 teaspoon ground mustard

Instructions
Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
Bake at 400°F for 20-25 minutes, or until golden brown.

KETO LEMON BARS

I’m not one who subscribes to the belief that keto is a “no fruits” diet, and this is because I think many fruits are still great whole food options, that are nutritious than other artificial foods.

But some fruits are very high in NET carbs (total carbs minus fiber minus sugar alcohols) for someone following keto. This is mostly because of the high amount of natural sugars.

INGREDIENTS
1/2 cup butter, melted
1 3/4 cups almond flour, divided
1 cup powdered erythritol, divided
3 medium lemons
3 large eggs

INSTRUCTIONS
Mix butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt. Press evenly into an 8×8″ parchment paper-lined baking dish. Bake for 20 minutes at 350 degrees F. Then, let cool for 10 minutes.
Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make filling.
Pour the filling onto the crust & bake for 25 minutes.
Serve with lemon slices and a sprinkle of erythritol.

EASY KETO FUDGE RECIPE WITH COCOA POWDER – 4 INGREDIENTS

Until recently, low carb peanut butter fudge was my favorite keto fudge recipe. But, I really wanted a chocolate version, and I wanted to avoid using actual sugar-free chocolate in it, which gets expensive. (I used chocolate in my flourless chocolate cake recipe because it needed it, and that was some regular feedback for it.) So what do you do? Make easy keto fudge with cocoa powder instead!

The only thing is, making a keto fudge recipe with cocoa powder turned out to be… not so easy. At least at first.

INGREDIENTS
Click underlined ingredients to buy them!
1 cup Coconut oil (solid)
1/4 cup Besti Powdered Erythritol (to taste)
1/4 cup Cocoa powder
1 tsp Vanilla extract
1/8 tsp Sea salt
Coarse sea salt flakes (optional - for topping)
Wholesome Yum Keto Sweeteners

INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.

Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.

Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.

Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.

Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.

Refrigerate the keto fudge for about 45-60 minutes, until solid.

Sprinkle the top of the fudge with sea salt flakes and press gently.

Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.


Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.

Chocolate Peanut Butter Cake

We've created the ultimate dessert recipe and another of Matts favorites with our Chocolate Peanut Butter Cake. Insert the word 'lava' anywhere because this cake will be oozing with peanut butter lava once you dig in! It's a simple cake to make, but we wanted to go ahead and make a recipe video for you anyway. The best part of making recipe videos is that we always make two. One for the video itself and one for photography, which meant I had the chance to indulge in this cake twice already!

Prior to keto my family often ordered the lava cake for dessert at any restaurant that offered it, and I always wondered how they made it! As I piled the cake and lava into my mouth, I would think to myself, "this isn't even possible for a regular person like me to make." However, I was wrong. I figured it out and it's as easy as you might think - cook it just long enough so the outside is firm and the center is basically liquid. Liquid gold.

Ingredients:
1 oz Unsweetened Bakers Chocolate1 oz Unsweetened Bakers Chocolate
2-3 tbsp Peanut Butter2-3 tbsp Peanut Butter
2 tbsp Butter2 tbsp Butter
1 tbsp Heavy Whipping Cream1 tbsp Heavy Whipping Cream
1 large Egg1 large Egg
2 tbsp erythritol2 tbsp erythritol
5-7 liquid Liquid Stevia5-7 liquid Liquid Stevia
1 tbsp Unsweetened Cocoa Powder1 tbsp Unsweetened Cocoa Powder
2 tsp Coconut flour2 tsp Coconut flour
1/4 tsp Baking powder1/4 tsp Baking powder

Instructions:
Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
Place the peanut butter right in the center without allowing it to run to the edges.
Pour the second half over the peanut butter.
Bake in a 400 degree oven for 13-15 minutes.
You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
Serve immediately and enjoy!

Low Carb Pumpkin Bread

The holidays come around every year, but for some reason, last year’s desserts don’t seem to cut it. We are coming at you with this Low Carb Pumpkin Bread that has a surprise cheesecake layer right down the center. Make this for a healthy option to replace the traditional pumpkin pie this year!

What makes this loaf so special? Well, it’s dense and moist to the touch, the most essential aspects of a dessert bread. It also has a thick ribbon of cheesecake running through the center, so you get to enjoy two in one, pumpkin and cheesecake!It’s the perfect dessert to bring to any holiday parties or gatherings to dig into after dinner without being tempted by the any of the other high-carb, sugar-filled desserts! It will satisfy your dessert cravings, plus you can have triple servings and still feel good about sticking to your diet.

Ingredients:
CHEESECAKE LAYER
8 oz cream cheese, room temperature8 oz cream cheese, room temperature
1/4 cup sour cream1/4 cup sour cream
1 large egg1 large egg
10 drops liquid stevia10 drops liquid stevia
1/4 cup erythritol1/4 cup erythritol
BREAD
3/4 cup almond flour3/4 cup almond flour
1/3 cup coconut flour1/3 cup coconut flour
1 tsp pumpkin pie spice1 tsp pumpkin pie spice
1/2 tsp baking powder1/2 tsp baking powder
1/2 tsp Pink Himalayan Salt1/2 tsp Pink Himalayan Salt
1 cup pumpkin puree (100%)1 cup pumpkin puree (100%)
1/2 cup erythritol1/2 cup erythritol
20 drops liquid stevia20 drops liquid stevia
2/3 cup butter2/3 cup butter
1 tsp vanilla extract1 tsp vanilla extract
1 large egg1 large egg

Instructions:
CHEESECAKE LAYER
Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F.
Combine the cream cheese, erythritol, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
PUMPKIN BREAD
Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray.
Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside.
Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla and egg.
Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan.
Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.
Let cool completely, at least 1 1/2 hours.
NOTE: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer the settled at the top isn’t burning. Slightly browned is fine!

KETO PECAN PIE CHEESECAKE

One thing I’m thankful for is that this year my little family of four is taking it easy, not hosting anybody, not traveling to see anybody…just enjoying some relaxation (and Black Friday shopping) together.

And of course, some keto-licious foods!

While we haven’t decided what’ll be on the menu, one thing we know for sure is we’re kicking turkey to the curb. You do you, but we’re just not fans of cooking that big bird…

INGREDIENTS
Crust
1 1/3 cup Pecans
1 tbsp Cacao Powder
2 tbsp Swerve Confectioner Sweetener , or preferred sweetener
1 tsp Vanilla Extract
3 tbsp cold butter

Cheesecake Layer
16 oz Cream Cheese
1 cup Swerve Confectioner Sweetener, or preferred sweetener
2/3 cup Heavy Whipping Cream
2 tsp Vanilla Extract

Caramel Layer
5 tbsp Butter; divided
1/2 cup Swerve Confectioner Sweetener , or choice of sweetener
2 tbsp Heavy Whipping Cream
1/2 tsp Vanilla Extract
1 1/2 cup Chopped Pecans

INSTRUCTIONS
 crust
Preheat Oven to 350.

Place all crust ingredients in food processor and pulse until soft dough forms. Press dough into greased 7 inch springform pan. Bake for 12-15 minutes. Set aside, let cool.

cheesecake layer
In large mixing bowl, place softened cream cheese and beat for 3 minutes until completely smooth. Add swerve, or preferred sweetener and beat additional 3 minutes.

Add heavy whipping cream and vanilla. Whip for 5-7 minutes or until mixture is completely smooth.

Pour mixture onto cooled (or mostly cooled) crust and spread evenly. Place in freezer while you prepare final layer.

caramel pecan layer
In skillet or saucepan over medium-low heat add  4 tbsp butter. Once butter is almost completely melted add swerve, or choice of sweetener. Stir frequently with rubber spatula and watch closely as it turns golden brown.

Once it is light or golden brown, add heavy cream and pecans. Continue gentle stirring frequently until dark golden brown. Turn off heat and add final tablespoon of butter. Let mixture cool for 10 minutes.

Mixture should still very hot but cooled from the near boiling point. Remove cheesecake from freezer and pour caramel pecan mixture over top, using rubber spatula to even layer.  Try to make sure all pecan pieces are flat and level with caramel for best results. You may need to press them down gently or gently move pan back and forth to level.

Place in fridge overnight to completely cool. If mixture is not completely cool when cut into, the top layer will not stay together.

Place in freezer for 2-3 hours before you’re going to eat it. Freezing it will firm up the cheesecake layer and allow you to slice through the top layer without it cracking.

picadillo (low carb – keto)

My Picadillo recipe is one of the simplest weeknight meals you can make, it’s very flavorful, uncomplicated to make, and we really love it in our house!

It’s also naturally low carb, we did not use any added sugar like some recipes do so it comes in at around 4g net carbs per serving which makes it perfect for Keto and low carb diets.

There are many different varieties of Picadillo out there, including Mexican, Puerto Rican, Cuban, and Filipino recipes.

Ingredients
1 lb 90/10 ground beef
1 tsp salt
2 tbsp olive oil
1/2 cup onion , chopped
1/2 green bell pepper , chopped
2 cloves garlic , minced, or more to taste
8 ounces tomato sauce , 225mls
2 tbsp tomato paste
1/2 cup gluten free beef broth , 125mls
6 pitted green olives , quartered
Cuban Picadillo Seasoning mix
1 tablespoon ground cumin
1 tsp oregano
1/2 tsp black pepper
1/2 tsp turmeric

Instructions
Season the ground beef evenly with 1 tsp salt and let sit for 10-15 minutes before cooking it.
Mix the Picadillo seasoning and set aside.
Add 1 tbsp olive oil to a cast iron skillet and add the chopped onions and bell peppers and cook over a medium heat until softened, which will take 8-10 minutes, in the last couple minutes add the garlic. Remove vegetables and set aside.
Brown the ground beef in the skillet over a medium heat with a 1 tbsp olive oil, drain off excess fat and water.
Return the ground beef to the pan along with the Cuban Picadillo seasonings, tomato sauce, tomato paste, gluten free beef broth, and mix well together.
Add the sliced olives and simmer over a low - medium heat for 10 minutes or until the sauce has thickened.

Cauliflower Potato Salad

Looking for a tasty side to bring to a summer picnic, backyard barbeque, or even a holiday party? This quick and easy cauliflower potato salad is packed with so much delicious flavor, it’s always a crowd-pleaser!

Now, you may be wondering to yourself if cauliflower can actually taste like potatoes. Sure, it’s delicious in mashed cauliflower… but can it truly replace actual chunks of potato in this classic salad recipe?

Ingredients
1 large head of cauliflower cut into small florets
½ cup sour cream
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
⅓ cup celery chopped
3 hard boiled eggs chopped with the yolks removed separately
¼ cup green onions chopped
1 teaspoon celery seed
1 teaspoon freshly chopped dill
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste

Instructions
Place the small cauliflower florets in a pot of water, and boil over medium high heat for 5-6 minutes until they are just starting to soften. Rinse well with cold water and drain completely.
In a mixing bowl, combine the egg yolks, sour cream, mayo, apple cider vinegar, mustard, celery seed, garlic powder, paprika and salt or pepper to taste. Whisk until the yolks are broken up and the mixture is combined.
Place the cauliflower into a large bowl, and add the celery, chopped egg, dill and green onions.
Pour the sauce mixture over the top of the cauliflower mixture in the bowl, and toss well to combine. Serve immediately or refrigerate to chill before serving.

Easy Mexican Pork Chops Recipe

It’s hard to go wrong when you take Mexican seasonings, add them to meat and fry them in a pan. Add cheese and you pretty much have a hit on your hands. One day I was trying to come up with a Mexican inspired recipe for pork chops because I had a hankering for some Mexican rice but my husband wanted pork chops.

That’s how this recipe came about.

Ingredients
6 pork chops thin
3 tbsp avocado oil
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1 cup Mexican blend cheese shredded
1 tsp adobo seasoning

Instructions
Sprinkle seasonings evenly over pork chops on both sides.
Heat the oil in a large skillet over medium heat.
Add pork chops to pan and sear until browned and cooked to an internal temperature of 145° F. Around 5 minutes per side. This will vary depending on the thickness of your chops, just keep checking the temperature.
Divide the shredded cheese evenly over the tops of each chops and heat under the broiler on HI until melted, slightly brown and bubbling.

easy alfredo sauce

My Easy Alfredo Sauce is thick, creamy, and delicious and will please everyone from pasta lovers to those on low carb or Keto diets. With two cheeses to amp up the flavor, this Alfredo Sauce is the one of the easiest, tastiest sauce recipes you’ll ever make!

Ingredients
1/2 cup Butter , 113g
2 Cups Heavy Cream , 500 mls
3 tsp Garlic , minced
2 cups Parmesan Cheese , 130 g – freshly grated
1.5 cup Asiago Cheese , 100 g – freshly grated
Salt , to taste
Pepper , to taste

Instructions
Serve with Pasta Noodles
If you are planning to serve with pasta it's best to start cooking that first so it's, drained, still hot and ready to serve as soon as the sauce thickens up.
Serve with Zoodles
Spiralize your zucchini, one fat 7- 8 inch zucchini will usually yield 4 cups.
Cut the zucchini noodles into manageable lengths for eating.
Cook the 'zoodles' for 30 seconds to 2 minutes in the microwave, in 30 second bursts to avoid overcooking. You want them 'just cooked' and not soggy.
Pour off any water and let them sit on kitchen paper and pat dry to absorb more water. If you fail to remove the water adequately from the noodles the excess water will dilute your Alfredo sauce, so don't skip this step.
How to Make Alfredo Sauce
In a large wide skillet melt the butter over a medium heat with the garlic
Add the heavy cream and warm until it's simmering for about two to three minutes, stirring all the time.
Add the grated Asiago cheese, grated Parmesan cheese, and heat it until the sauce is bubbling over a medium heat, stirring all the time.
Season to taste with salt and pepper and serve right away over pasta, or low carb noodles of choice.

easy italian sausage

My Keto Italian Sausage recipe is also sugar free, Paleo, Whole 30 and low carb. The sausage seasoning has fennel, garlic, crushed red pepper & other spices that you can adjust to taste.

You can add the seasoning to ground turkey, pork, or beef, and makes the perfect healthy breakfast sausage!

Ingredients
2 lb ground pork
Seasoning Blend
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1 tbsp oregano
1 tbsp ground fennel
1 tbsp garlic powder
1 tbsp onion powder
2 tsp crushed red pepper flakes , mild – add more to taste

Instructions
Mix the seasoning blend ingredients together in a small bowl.
Mix the seasoning evenly into the ground pork, this is enough for 2lb pork.
Form even sized patties with your hands, I made 12 patties from 2lb pork but how many you get will depend on what size you make the patties.
Cook the sausage patties in a medium skillet for about 3-4 minutes per side or until they are fully cooked all the way through. Exact cook time will depend on how thick you make them.

Chicken Schnitzel Recipe

It may surprise you to know that growing up in Egypt, schnitzel was a regular on the dinner table.

Mom made breaded veal cutlets (using Italian bread crumbs) regularly. And she also made chicken schnitzel, which we simply called fried chicken breast.And rather than serving them with fries, mom added a side salad or pasta.

So my love for this quick and comforting chicken dinner goes way back!

INGREDIENTS
4 boneless skinless chicken breast pieces (about 1 pound and 5 oz)
Kosher salt and black pepper
½ tablespoon garlic powder
½ tablespoon sweet paprika
1 teaspoon dried oregano
½ cup all-purpose flour
2 eggs
1 1/2 cups bread crumbs such as panko bread crumbs
Extra virgin olive oil
1 lemon, juice of

INSTRUCTIONS
Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).
Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.
Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)