Skylar’s Culinary Adventure

Bread is something Skylar will actually eat and enjoy so she was really excited to make this. You could leave the herbs out if you prefer a classic french bread instead.

What you’ll need:

2 tablespoons of yeast

1/2 cup warm water

2 cups hot water

3 tablespoons of raw sugar

2 1/2 teaspoons of salt

1/3 cup canola oil

6 1/2 cups of flour

1 teaspoon garlic salt

1 teaspoon basil

1 teaspoon oregano

1 egg for brushing

In a bowl combine yeast and 1/2 cup of warm water and allow to dissolve for 10 minutes.

Enjoy ❤️

This is just a fun and cute dessert. Skylar loves the sprinkles!

What you’ll need:

Roll of chocolate chip cookie dough

Red, white and blue sprinkles

Star sprinkles

White frosting

Red, white and blue mini m&ms

Preheat the oven to 350.

Make 1 tablespoon size cookie dough balls and place in a greased muffin pan.

Bake 12-15 minutes or until cooked through.

Allow to cool.

Place the frosting in a piping bag and frost the cookies.

Then add the m&ms.

This is a healthy and simple recipe that uses fresh ingredients.

What you need:

8 oz. Dreamfield Healthy Carb Living Elbow Noodles

1 shallot diced

3 cloves of garlic minced

1 tbsp. Herbs de Provence

1 tbsp. Italian seasoning

1/2 tbsp. Rosemary

1/4 cups shredded parmesan

1 tbsp. EVOO

10 oz. sliced baby Bella mushrooms

1 bunch of asparagus chopped

48 oz. organic vegetable broth

2 15 oz. cans of cannellini beans drained and rinsed

3 boneless skinless chicken breasted cubed

How to make it:

Cook pasta until al dente

Cook chicken until slightly browned

Add EVOO to pan and sauté garlic and shallots until fragrant.

Add in mushrooms and asparagus and cook until tender.

Add in broth, seasonings, beans and chicken.

Add in parmesan and pasta and cook until cheese is melted. Finish with fresh ground salt and pepper.

Enjoy ❤️

One of my coworkers brought this dip in and it is AMAZING 🤤. You can up the spice by substituting the canned jalapeño for fresh but this recipe is pretty mild.

You will need:

3 – 8 oz. blocks of cream cheese (room temperature)

3 cups of Duke’s mayonnaise

2 – 4 oz. cans of diced jalapeños (hot)

1 – 4 oz. can of diced green chilis

1 cup panko breadcrumbs

1 cup shredded Parmesan cheese

How to make it:

Preheat the oven to 350.

In a stand mixer combine the cream cheese and mayo until smooth.

Add in the jalapeños and diced chilis until mixed throughout.

Spread the dip evenly into a 8×8 glass dish.

In a separate bowl combine the panko and shredded parm.

Spread evenly over the dip mixture being sure to cover the entire surface.

Bake 35-45 minutes until golden brown.

Let it set for at least 15 minutes before serving.

Serve with tortilla chips.

Enjoy ❤️

This is a go to dip recipe that comes together quickly and tastes yummy.

Ingredients:

24 oz. cream cheese

1/2 cup dukes mayonnaise

1/2 grated Parmesan cheese

2 cups italian blend finely shredded cheese

1 tbsp. Minced garlic

24 oz. marinated artichoke hearts quartered and drained

4 cups frozen chopped spinach drained

1 cup shredded mozzarella

2 more cups of shredded mozzarella to top.

How to make it:

In a stand mixer cream the cream cheese until smooth.

Add in the mayonnaise and combine completely.

Add in the garlic and cheese then mix until combined.

Add in the artichoke hearts

Break for a bite of turkey bacon (optional)

Add in the spinach

Add in the mozzarella

Mix until well combined

Spray a 9×13 baking dish with coconut oil.

Spread dip into the dish, cover with remaining mozzarella and bake on 350 for 15 minutes.

Enjoy ❤️

These cookies combine everything wonderful and amazing 🤤.

Here’s what you need:

1 stick of sweet cream butter softened

3/4 cups light brown sugar

1/4 cup raw cane sugar

1 large brown egg

1/2 cup creamy peanut butter

1 tsp. Vanilla extract

1 cup all purpose flour

1/2 tsp. Baking soda

1 1/4 cups rolled oats

1 cup Christmas m&ms

1 cup white chocolate chips

1/3 cup Christmas sprinkles

How to make them:

Preheat the oven to 350.

Line a baking sheet with parchment paper.

In a stand mixer combine butter, brown sugar and sugar and beat until soft and fluffy.

Add in the egg, peanut butter and vanilla and mix until combined.

Add in the flour and baking soda and mix until combined.

Lastly fold in the m&ms, white chocolate chips and sprinkles.

Drop by the tablespoon onto the prepared baking sheet.

Bake for 14 minutes.

Let cool 5 minutes and enjoy ❤️.

This simple, healthy meal is great for a cold night!

Ingredients:

Vinaigrette

1/4 cup Apple cider

1/4 cup Apple cider vinegar

1/3 cup EVOO

2 tablespoons Dijon mustard

1 teaspoon agave or honey

Freshly ground salt and pepper to taste

For the bowls:

1 lb. Brussels sprouts trimmed and halved

2 sweet potatoes pealed and cubed

EVOO

Salt and pepper

2 chicken breasts

2 cups kale trimmed

1/2 cup sliced almonds

3 cups cooked brown rice

How to make them:

Preheat the oven to 425. Put the Brussels sprouts and sweet potatoes on a parchment lined baking sheet. Drizzle with olive oil and salt and pepper the sprouts to taste.

Bake for 30 minutes.

Cook the chicken in a skillet with 2 cups of apple cider until cooked through.

To make the vinaigrette, combine all vinaigrette ingredients and mix well.

In a large bowl mix together the vinaigrette, kale and almonds.

To assemble to bowls:

Layer brown rice, roasted veggies, 1 cup of the kale salad and top with chicken.

Enjoy ❤️

This recipe can make 2 large loaves or 4 smaller perfect for bread bowls!

What you’ll need:

1 1/2 tablespoons active dry yeast

1 tablespoon salt

7 cups all purpose flour

3 cups warm water

How to make it:

In the bowl of a stand mixer mix salt and yeast with 3 cups warm water.

Mix in the flour a cup at a time.

The dough is pretty sticky.

Cover with a dish towel and let rise 3 hours.

Dust the counter top with flour and divide dough into 2 or 4 equal portions.

Preheat oven to 450.

Roll into a ball and let set on an upside down baking sheet lined with parchment paper for 45 minutes.

Place a broiler pan with a few cups of water in the oven for 10 minutes to create steam.

Dust the bread with flour and slash the top of the loaves 3 times with a knife.

Bake the bread for 30 minutes.

Cool and enjoy ❤️

These are a cute and yummy way to welcome fall. Easy to make and fun to share 😉.

What you’ll need:

Graham cracker layer:

3 cups of crushed honey graham crackers

6 tbsp. Brown sugar

3 tsp. Cinnamon

1 stick unsalted sweet cream butter melted

For the whipped cream cheese layer:

4 cups heavy whipping cream

3 cups confectioners sugar

16 oz cream cheese

1 tbsp. Vanilla

For the pumpkin layer:

2 cups of milk

29 oz. pumpkin puree

2 packages (large) jello instant vanilla pudding

3 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Cloves

How to make them:

For the graham cracker layer:

In a stand mixer combine all graham cracker layer ingredients and mix until the butter is completely absorbed. Set aside.

For the whipped cream cheese layer:

In a stand mixer add the heavy whipping cream and confectioners sugar. Beat on medium for 2 minutes then on high for five minutes or until stiff peaks form.

Remove from stand mixer and set aside.

In a clean stand mixer bowl beat the cream cheese and vanilla until whipped and smooth.

Now slowly add the whipped cream into the cream cheese until completely combined and stiff peaks.

Set aside.

For the pumpkin layer:

Combine the milk and pudding mixes in a stand mixer until thick and creamy. Next add in the pumpkin and spices until well combined and smooth.

To assemble:

This is the fun part!

In mason jars, first spread a thick layer of the whipped cream cheese in the bottom. Followed by two scoops of graham cracker then a thick layer of pumpkin mixture. Lastly a thin layer of whipped cream cheese and a light scoop of graham cracker.

Enjoy ❤️

If you like spinach and artichoke dip you’ll love this mac & cheese. It’s a nice twist on a classic with lots of flavors and good for a crowd.

What you’ll need:

8 oz. sweet cream butter

8 oz. cream cheese

1 shallot diced

5 cloves of garlic diced

1/2 gallon half and half (i used fat free)

Salt and pepper to season

1 grated Parmesan Cheese

2 cups shredded mozzarella

Grilled and marinated artichoke hearts (i used

1 14 oz. can quartered artichoke hearts

4 cups fresh baby spinach

16 oz bowtie pasta

For the breadcrumb topping:

8 tbsp. Sweet cream unsalted butter melted

1 1/2 panko breadcrumbs

1/2 cup grated Parmesan

How to make it:

In a dutch oven melt butter and sauté the shallot and garlic until fragrant.

Add in the cream cheese in cubes and stir with a whisk until combined and creamy.

Slowly add in the half and half whisking constantly until creamy.

Add salt and pepper to taste.

Slowly add in the Parmesan and mozzarella stirring until melted and creamy.

Add in the spinach.

Add in the grilled marinated artichoke hearts without draining.

Drain the quartered artichoke hearts and add them in.

Stir well to combine.

Preheat oven to 375

Pour into a prepared 9×13 glass dish.

Combine the melted butter, breadcrumbs and Parmesan cheese.

Spread evenly over the top and bake for 30-45 minutes until golden brown.

Enjoy ❤️