Nutella Brownies

These brownies are packed with Nutella. There is one entire cup of Nutella in the batter and then some is piped on the top of the brownies and swirled into the batter before baking. The brownies turn out rich and fudgy, as long as you do not over bake them. 

Typically with brownies you stick a toothpick in the center to see if a few moist crumbs come out with the toothpick. If you were to do that with these brownies they would be dry, especially on the outer edges. 

These brownies will come out of the oven with a gooey center. If you were to try and cut them to serve while they were still warm the center would be a gooey mess and not hold together. However, if you have patience and let them cool completely you will end up with perfectly fudgy brownies.

Nutella Brownies

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 cup + 1/4 cup Nutella, divided

Directions:

1. Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.
2. In a large bowl with an electric mixer, combine butter, both sugars and vanilla. Add the eggs in one at a time, mixing well after each addition.
3. In a separate bowl whisk together the flour, cocoa powder and baking powder. Gradually add the flour mixture to the wet mixture and mix well.
4. Microwave 1 cup Nutella for 30-60 seconds or until softened. Add the Nutella to the batter and mix well. Pour the batter into the prepared baking dish.
5. Microwave 1/4 cup Nutella and transfer to piping bag or resealable bag and cut the corner off. Pipe line of Nutella over top of the batter. Drag a knife back and forth through the batter to create swirls with the Nutella.
6. Bake for 40 minutes. Inserted a toothpick halfway between the edge of the brownies and the middle of the brownies. If the batter is still wet bake for 3-5 more minutes, but no more than 5. Allow to cool completely before serving.

Enjoy!!!

Yields: 24 brownies

*Adapted from Something Swanky.

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Jalapeño Popper Potato Salad

When my husband suggest hamburgers for dinner one night and then volunteered to make them I was excited. Not just because he was going to cook part of dinner, but it gave me a chance to make this potato salad that I had just come across.

Jalapeño popper in a potato salad is delicious combination. Creamy and spicy potato salad with lots of cheese and bacon.

>Jalapeño Popper Potato Salad

Ingredients:

• 3 pounds red potatoes, cut into bite sized pieces
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• ground black pepper, to taste
• 1/4 cup chopped pickled jalapeño peppers
• 2 green onions, sliced
• 1 cup shredded Mexican cheese
• 6 slices turkey bacon, cooked and crumbled
• 1 fresh jalapeño, thinly sliced<

Directions:

1. Place the potatoes in a medium pot and cover with cold water.
2. Bring to a boil and then simmer until fork tender, about 10-15 minutes.
3. Drain well and let cool until they are warm but not hot.
4. In a large bowl stir together the cream cheese, mayonnaise, garlic powder and black pepper.
5. Add in the potatoes, pickled jalapeños, green onions, shredded cheese and crumbled bacon. Top with fresh jalapeño slices.
6. Cover and refrigerate until cold, about 2 hours.

Enjoy!!!

Nutrition Facts
Serves: 10
Amount Per Serving
Calories 195
Total Fat		9g
Saturated Fat		2.9g
Polyunsaturated Fat		0.9g
Monounsaturated Fat		1.6g
Trans Fat		0g
Cholesterol		26.5g
Sodium		317.4g
Potassium		629.4g
Total Carbohydrates		24.5g
Dietary Fiber		2.6g
Sugars		2.2g
Protein		6.7g
Vitamin A 7% Vitamin C 24.8%
Calcium 10% Iron 4.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Spicy Southern Kitchen. 

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Cranberry, Sunflower Salad with Chicken

I am surprised that it took me so long to make salads this summer. Normally the minute the hot weather hits, I am making lots of salads. This year it took me until 2 weeks before my girls school started to start making salads.

This salad was not only delicious, but it was filling too. We had it for dinner and nobody left the table hungry. Plus the dressing is amazing.

Cranberry Sunflower Salad with Chicken

Ingredients:

Dressing

• 1/2 cup creamy poppyseed dressing
• 1/2 cup raspberry vinaigrette

Salad

• 10 ounces spring mix
• 2 cups diced cooked chicken breasts
• 1/2 small red onion, thinly sliced
• 1/2 cup diced mozzarella cheese
• 1/3 cup dried cranberries
• 1/3 cup sunflower seeds

Directions:

1. In a bowl, whisk together the poppyseed dressing and the raspberry vinaigrette. Place in the refrigerator until chilled.
2. In a large bowl, toss together all of the salad ingredients. Serve the salad with the chilled salad dressing.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 383
Total Fat		15.1g
Saturated Fat		3.3g
Polyunsaturated Fat		5.4g
Monounsaturated Fat		2.7g
Trans Fat		0.1g
Cholesterol		75g
Sodium		787.2g
Potassium		330.1g
Total Carbohydrates		29.2g
Dietary Fiber		3g
Sugars		20.3g
Protein		33.3g
Vitamin A 70.7% Vitamin C 24.3%
Calcium 19.7% Iron 12.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Le Creme de la Crumb.

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Sriracha Cheese Sauce

This cheese sauce has many uses. You could use it as a dip like I did, but you could also use it on nachos or tacos. You could even use it on a baked potato. With so many uses why not make this spicy and delicious cheese sauce.

Sriracha Cheese Sauce

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups cold milk
• 1/2 cup low sodium chicken broth
• 1 tablespoon sriracha hot sauce
• 1 teaspoon chili powder
• 2 cups shredded Mexican cheese blend

Cooking Directions

1. In a medium pot, melt the butter over medium heat.
2. Once the butter has melted whisk in the flour and continue to whisk for 1-2 minutes or until the mixture has a light brown color to it and has formed a smooth paste.
3. Very slowly pour in the milk while whisking constantly.
4. Once all of the milk has been whisked in and the mixture is smooth, whisk in the chicken broth, sriracha and chili powder.
5. Bring the mixture to a simmer, whisking very often and simmer until the mixture has thickened.
6. Turn the heat down to medium low and stir in the cheese. Continue to stir constantly until the cheese is completely melted and sauce is smooth.
7. If the mixture has become too thick stir in a little bit more milk.

Enjoy!!!

Nutrition Facts
Serves: 6
Amount Per Serving
Calories 190
Total Fat		13.3g
Saturated Fat		7.8g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1g
Trans Fat		0g
Cholesterol		38.1g
Sodium		341.6g
Potassium		21.8g
Total Carbohydrates		8.6g
Dietary Fiber		0.2g
Sugars		3.7g
Protein		10.5g
Vitamin A 15.3% Vitamin C 28.7%
Calcium 7.8% Iron 0.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Weary Chef.

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Chili Lime Chicken

This chicken is easy, yet so flavorful and can be used in many different ways. You could eat it just as is and serve sides with it. Or you could use it in other dishes, like chicken tacos or burritos, even nachos. You could even use it in a pasta dish, like an Alfredo to give it a little spicy taste. So many uses for such a delicious chicken.

Chili Lime Chicken

Ingredients

• 1 pound boneless skinless chicken breasts, about 2 large
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 lime, zested and juiced

Cooking Directions

1. In a small bowl whisk together the olive oil, all the spices, brown sugar, lime juice and lime zest.
2. Rub the mixture evenly over the chicken breasts and place in a resealable container and refrigerate for 30 minutes to overnight (the longer the chicken marinates the more flavorful they will be).
3. Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes.
4. Heat a skillet over medium high heat. Add in the chicken and cook for 3-5 minutes or until browned.
5. Turn the chicken over, cover the skillet and reduce the heat to medium. Cook for 5-7 minutes or until the chicken is completely cooked.
6. Remove the chicken to a cutting board and let sit for 5 minutes before cutting.

Enjoy!!!

Notes:

You could also grill the chicken breasts.

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 184
Total Fat		8.5g
Saturated Fat		0.9g
Polyunsaturated Fat		0.8g
Monounsaturated Fat		5g
Trans Fat		0g
Cholesterol		75g
Sodium		307.9g
Potassium		55.9g
Total Carbohydrates		3.8g
Dietary Fiber		1g
Sugars		0.9g
Protein		23.3g
Vitamin A 8.5% Vitamin C 8.9%
Calcium 0.8% Iron 4.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings. 

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Cajun Chicken Pasta

This dish comes together fairly easily, yet it is still delicious and flavorful. This dish can also easily be doubled to feed more people or if you want a larger serving.

Cajun Chicken Pasta

Ingredients:

• 8 ounces penne pasta
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 2 boneless skinless chicken breasts
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 teaspoon lemon zest
• 1/4 cup shredded parmesan cheese
• black pepper, to taste
• 2 roma tomatoes, diced

Directions:

1. Cook the pasta according to the package directions and drain well.
2. In a small bowl combine 1 tablespoon olive oil and the cajun seasoning. Spread this mixture on both sides of the chicken breasts.
3. In a skillet heat the remaining tablespoon of olive oil.
4. Add in the chicken breasts and cook for 5-6 minutes. Flip the chicken breasts and cook for an additional 5-6 minutes or until completely cooked.
5. While the chicken is cooking, in a medium saucepan melt the butter over medium low heat.
6. Add in the garlic and cook stirring constantly for 1-2 minutes, until fragrant.
7. Slowly whisk in the heavy cream and lemon zest. Cook whisking constantly for 1-2 minutes or until everything in completely incorporated.
8. Add in the parmesan cheese and stir until completely melted and mixture has thickened slightly.
9. Add in the cooked and drained pasta and stir to mix.
10. If the sauce is too thick add in a bit more heavy cream.
11. Season with black pepper.
12. Slice the chicken and serve on top of the pasta, then sprinkle with the diced tomatoes.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 681
Total Fat		36.5g
Saturated Fat		19.7g
Polyunsaturated Fat		0.9g
Monounsaturated Fat		6.4g
Trans Fat		0g
Cholesterol		165g
Sodium		608.1g
Potassium		159.4g
Total Carbohydrates		45.5g
Dietary Fiber		2.6g
Sugars		4g
Protein		36.1g
Vitamin A 33.5% Vitamin C 19.3%
Calcium 11.7% Iron 15.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Cocoa Cappuccino Mousse

One day after work I cam home exhausted and hungry. As I sat in my favorite chair, trying not to fall asleep and trying not to snack, I saw a cookbook sitting on the ottoman. But not just any cookbook, a Hershey's cookbook, full of desserts. Probably not the best thing to look at when tired and hungry. As I was looking at it I came across this recipe that I had made before and noted how very good it was. When looking at the ingredients I realized I had everything I needed to make it. So up I got and whipped this dessert up and had it chilling in less than 30 minutes. 2 hours later I was enjoying a light and fluffy chocolatey mousse with subtle coffee flavor.

Now I am off to make a grocery list so I can make and more importantly eat the two other desserts I found in the cookbook that sound really really good.

Cocoa Cappuccino Mousse

Ingredients:

• 2 teaspoons espresso powder
• 2 teaspoons hot water
• 14 ounces sweetened condensed milk
• 1/3 cup cocoa powder
• 3 tablespoons unsalted butter
• 2 cups cold heavy whipping cream

Directions:

1. In a small bowl sir together the espresso powder and hot water until the espresso powder has dissolved.
2. In a medium saucepan add in the condensed milk, cocoa, butter, espresso powder and water mixture.
3. Cook over low heat, stirring constantly until butter is completely melted and mixture is smooth.
4. Remove from the heat and cool to room temperature.
5. In a large bowl add in the heavy whipping cream and beat until stiff peaks form.
6. Add in a small amount of the cooled chocolate mixture and gently fold into the whipped cream. Continue to add in some of the chocolate mixture and gently fold in, until all of the chocolate mixture has been folded in.
7. Transfer the mixture to individual serving bowls or one resealable container if all of the servings are not going to be consumed that same day.
8. Refrigerate for at least 2 hours.
9. Top with additional whipped cream if desired.

Enjoy!!!

Yields: 6 servings
*Adapted from Hershey's Best Loved Recipes Cookbook.

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Buffalo Cauliflower Bites

Fresh cauliflower florets are coated in a batter, baked, then coated in hot sauce and baked again. This creates spicy and delicious bites of cauliflower.

Buffalo Cauliflower Bites

Ingredients:

• 1 cup water
• 1 cup all purpose flour
• 2 teaspoon garlic powder
• 2 pounds cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 tablespoon unsalted butter

Directions:

1. Preheat the oven to 450º F. Lightly spray a baking sheet with cooking spray.
2. In a large bowl stir together the water, flour and garlic powder until well mixed.
3. Add in the cauliflower florets and stir to coat well.
4. Place the cauliflower on the prepared baking sheet and bake for 20 minutes.
5. While the cauliflower is baking, melt the butter in a large microwaveable bowl.
6. Add in the hot sauce and stir to mix well.
7. Once the cauliflower is done add it to the bowl with the hot sauce and gently stir to coat well.
8. Return the cauliflower to the baking sheet and bake for an additional 5 minutes.

Enjoy!!!

Nutrition Facts
Serves: 6
Amount Per Serving
Calories 131
Total Fat		2.2g
Saturated Fat		1.2g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.5g
Trans Fat		0g
Cholesterol		5g
Sodium		1,169.7g
Potassium		11.1g
Total Carbohydrates		23.4g
Dietary Fiber		4.5g
Sugars		3.7g
Protein		5.2g
Vitamin A 13.2% Vitamin C 116.4%
Calcium 3.1% Iron 3.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Skinny Taste.

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Cashew Chicken with Noodles

This dinner comes together fairly quickly. Making it a good dinner for those busy weeknights. Plus it tastes delicious. If you need it to feed more people you can easily double the recipe.

Cashew Chicken with Noodles

Ingredients:

• 8 ounces fettuccine noodles
• 1/4 cup low sodium soy sauce
• 2 tablespoons cornstarch
• 3 garlic cloves
• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 2 tablespoons sweet chili sauce
• 1 cup unsalted cashews, roughly chopped

Directions:

1. Cook the noodles according to the package directions and drain.
2. In a medium bowl whisk together the soy sauce, cornstarch and minced garlic. Add in the chicken and stir to coat well.
3. In a large skillet heat the canola oil and sesame oil.
4. Add in the chicken and cook until completely cooked.
5. Add the cooked and drained noodles to the chicken, stirring to combine.
6. Add in the sweet chili sauce and stir to combine.
7. Sprinkle with the chopped cashews and stir to combine.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 577
Total Fat		22.4g
Saturated Fat		3.2g
Polyunsaturated Fat		5g
Monounsaturated Fat		10.4g
Trans Fat		0g
Cholesterol		75g
Sodium		953.2g
Potassium		189.1g
Total Carbohydrates		56.1g
Dietary Fiber		3.1g
Sugars		4.8g
Protein		39.2g
Vitamin A 0% Vitamin C 3.2%
Calcium 2.4% Iron 24.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Real Mom Kitchen.

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Orange Creamsicle Ice Cream

Growing up a creamsicle popsicle was one of my favorite treats. I did not get them often, but when I did, I savored every bite. Then during my college years I had a drink that tasted just like those creamsicle popsicles. Now I have taken the wonderful taste of a creamsicle and turned it into an ice cream.

Orange Creamsicle Ice Cream

Ingredients:

• 1 cup half and half
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1/2 cup orange juice
• 1 orange, zested
• 2 cups heavy cream

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl whisk together the half and half and sugar until the sugar is dissolved.
3. Whisk in both extracts, the orange juice and orange zest. Stir in the heavy cream.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions.
5. Remove the storage container from the freezer and transfer the ice cream into it. Put the lid on the container and place in the freezer. Freeze for about 4 hours.

Enjoy!!!
*Adapted from Baked By Rachel.

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