Roasted Beef Tenderloin

Perfectly cooked, medium-rare whole beef tenderloin is a beautiful sight to behold, and it makes a seriously impressive presentation for a crowd. Today, in addition to a stellar recipe for a perfectly presented roasted beef tenderloin, you’ll learn why its cook times should not be dependent on weight (and the simple solution), helpful tips for getting the best cut at the butcher’s counter, the internal temperature you should be aiming for, side dish pairings and more!
As a home chef, the idea of roasting whole beef tenderloin can be an intimidating one. Overcooking one could potentially be the equivalent of demolishing about eight filet mignons. In fact, it is the equivalent of multiple filets, because that’s what beef tenderloin is after all — one giant filet mignon roast.
With a digital thermometer by your side and a little know-how when it comes to roasting and cooking temperatures, you’ll feel confident in getting the job done. And, rest assured, with this recipe, you’ll get the job done right.
Roasted Beef Tenderloin

INGREDIENTS:

  • 1 tablespoon Kosher salt
  • 3-4 pound beef tenderloin
  • 3 tablespoons fresh, coarse ground pepper
  • 1 tablespoon canola oil
Roasted Beef Tenderloin


INSTRUCTIONS:

  1. Set out the tenderloin out at room temperature 45 minutes prior to roasting.
  2. Preheat the oven to 425° and have ready a roasting pan fitted with a rack. 
  3. Add freshly ground pepper to a small bowl, add the salt and stir to mix. Set aside until ready to use.
  4. Pat the tenderloin dry with a paper towel. If you were unable to obtain the middle of the center cut of the tenderloin from your butcher, truss the tenderloin so that it is of even thickness.  
  5. Drizzle with canola oil and rub evenly across the tenderloin. Sprinkle with pepper and salt, and rub across the tenderloin once more. Place tenderloin on the roasting rack and roast for 40 minutes.
  6. At this point, begin checking the internal temperature using an instant-read thermometer. Insert the thermometer into the center-most part of the tenderloin. 
  7. For a perfect medium-rare, pull the tenderloin once the thermometer reads 130°. 
  8. If your tenderloin has yet to reach the desired temperature, return it to the oven and check it every 6-10 minutes thereafter.
  9. Once the tenderloin has the reached desired internal temperature, transfer to a carving board, tent with aluminum foil, and allow to rest 15-20 minutes. Slice, serve, and enjoy.

Weight Watchers Lemon Blueberry Scones

Simple WW recipe for the BEST breakfast, treat, snack or dessert. Weight
Watchers diet scones that are a heavenly moist and delicious.
A quick and easy from scratch blueberry scone Weight Watchers recipe
– fast recipe when you want a sweet & savory treat.
If you are looking for a delicious and tasty treat on a Weight Watchers diet then you will want this one in your recipe box.
Yummy scones made with Greek yogurt and Weight Watchers
smart points friendly. Great for a grab and go breakfast for those hectic mornings
or just to enjoy a tasty sweets treat.
With a few Weight Watchers essential ingredients you can make these amazing blueberry lemon scones. Great for families, friends and kids will love these scones too!
This is definitely Weight Watchers friendly and the BEST scone idea – a favorite breakfast
on WW.
Learn how to make these yummy scones with step by step instructions. Great
scones for breakfast, snack, treat, party or even dessert!
Check out this simple Weight Watchers recipe for the BEST blueberry lemon scones.
Weight Watchers Lemon Blueberry Scones

INGREDIENTS:

  • 1/4 cups sugar (fewer points with swerve)
  • 2 medium eggs
  • 1.5 tsp baking powder
  • 1/3 cups smart balance light buttery spread
  • 2 cups flour
  • 1/2 cups blueberries
  • 1 lemon zest
  • 3 tbsp fat free yogurt or Greek yogurt
Weight Watchers Lemon Blueberry Scones


INSTRUCTIONS:

  1. Preheat the oven to 375.
  2. In a bowl combine flour, baking powder and lemon zest.
  3. Add low fat butter. Use your hands to make a crumble texture.
  4. Stir in sugar and blueberries.
  5. Whisk eggs and pour into crumble mixture. Mix the dough with a spoon.
  6. Add fat free yogurt 1 tablespoon at a time until the dough is soft and it should still be sticky.
  7. On a lined baking sheet place the dough. Dust the top of the dough with flour and flour your hands start shaping the dough into a circle should be about 1 inch thickness.
  8. Score the top of the dough into 8 scone pieces
  9. Bake for 15 – 20 minutes
  10. Cool on wire rack. Once cool cut into your individual scones. Serve warm.

Polish Cream Cheese Cookies

These little Polish Cream Cheese Cookies or Kolaczki are sooo good!  I really could not resist going in for seconds, thirds, fourths….. You get the picture! Yes!  I ate an embarrassing amount of cookies!
Mom was feeling a little nostalgic with Christmas quickly approaching and decided to bake up some memories.  Grammy and Grampa have been gone for a couple years now and we lost Dad just before Christmas last year.
We miss them dearly and it can be a little difficult this time of year especially.  One thing that always makes me feel like they are still with us are when we cook the foods they loved.
I don’t remember Grammy ever making these exact cookies but she certainly made similar ones.  She definitely would have loved these Kolaczki though and would be proud that we were Celebrating Our Heritage.
Polish Cream Cheese Cookies

INGREDIENTS:

  • 3 (8 ounce jars) Assorted jellys
  • 3 Sticks Unsalted butter ,softend
  • 1/2 Cup + more for dusting Confectioner Sugar
  • 1 (8 ounce package) Cream Cheese
  • 3 Cups All-purpose flour

Polish Cream Cheese Cookies

INSTRUCTIONS:

  1. Preheat oven to 375 Degrees F and line a baking sheet with parchment paper. 
  2. In a large bowl, beat cream cheese with butter until light and fluffy. Add flour, 1 cup at a time, and mix well. Divide dough into quarters. Wrap each quartered dough in plastic and refrigerate for at least 1 hour. 
  3. Roll out dough 1/4 inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), Mom just used granulated sugar. 
  4. Using a pastry wheel or pizza cutter, cut dough into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together to seal. ( Brush a tiny bit of beaten egg white on the dough where you want it to stick together to help it stick better. This will help prevent it from unsticking during baking)
  5. Bake for 12-15 minutes or when corners start to brown. Cool completely and dust with confectioners’ sugar.

Christmas Wreath Antipasto Skewers

Festive Christmas Wreath Antipasto Skewers with peppered salami, mozzarella balls, olives, cherry peppers, artichokes and fresh basil. An easy healthy appetizer that’s perfect for the holidays.
Today is the day. Mike has his company Christmas party and it’s something I look forward to every year. It’s the one time that I, as the bosses wife, get to meet and interact with all his employees including spouses.
We have a dinner, drink cocktails (which let’s be honest, it’s like a truth serum for some people haha) and then we give out gifts. Usually afterwards we’ll go out to spend more time with every one. AND Mike and I book a hotel room so we get to wake up late the next morning, do brunch and finish the last of our Christmas shopping without kids.

Christmas Wreath Antipasto Skewers #christmas

INGFREDIENTS:

  • 10 whole artichoke hearts, halved
  • 20 large green olives, pitted (you can get flavored if you’d like)
  • 30 large black olive or large kalamata olives
  • 30 baby mozzarella balls
  • 30 basil leaves
  • 30 wood skewers
  • 10–15 cherry tomatoes
  • 30 slices peppered salami (or regular salami)
  • 10 cherry peppers, halved
  • fresh rosemary sprigs for garnish

Christmas Wreath Antipasto Skewers #christmas

INSTRUCTIONS:

  1. Line up all your ingredients so you’re ready to assemble antipasto skewers.
  2. To each skewer add mozzarella ball, basil leaf and salami. From there I mixed and matched the rest of the ingredients! Hint: have fun with this. I made each of my skewers different.
  3. Get a round serving platter and place assembled skewers in the shape of a wreath. Depending on the size of your platter you may need to do a double layer of skewers. Than stick pieces of fresh rosemary in random places underneath the skewers to make it look like a christmas wreath.
  4. Store in refrigerator until ready to serve. (can be made one day ahead of time)

Strawberry Colada Smoothie

I love smoothies because they are perfect for enjoying any time of the day and you don’t feel weighed down after drinking them. They are a great way to pack in your fruits and veggies for the day and they are a great source of natural vitamins, minerals, antioxidants and bioflavonoids and they help give you energy to keep on going. And let’s not forget how easy they are to make, it only takes a couple of minutes, so it’s a no brainer.
This Strawberry Colada Smoothie is perfect for summer, it offers that flavor that reminds of you being in the tropics, soaking up the sun on a warm sandy beach somewhere. We all love Pina Coladas but have you tried blending some strawberry into the mix? Well you should, starting with these nutritious smoothies! Coconut and strawberries just go together, it’s one of those pairings that was meant to be. And this smoothie is the perfect way to cool of during these hot summer days.
Strawberry Colada Smoothie

INGREDIENTS:

  • 1 ripe banana , peeled and frozen
  • 1 (5.3 oz) container coconut Greek yogurt
  • 1 1/2 cups frozen pineapple
  • 8 oz fresh strawberries , chilled, hulled
  • 1 1/4 - 1 1/2 cups unsweetened coconut milk beverage (the kind found in the dairy isle)*
Strawberry Colada Smoothie


INSTRUCTIONS:

  1. Pulse strawberries in a food processor until well pureed.
  2. To a blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until well blended, adding an additional 1/4 cup coconut milk as needed.
  3. Spoon pineapple mixture into glasses filling about 1/3 full then add a spoonful or two of the strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.
  4. Alternately, all ingredients can be blended together in a blender versus processing strawberries separately.
  5. *Light canned coconut milk can also be substitute just blend 1:1 with water.

White Chocolate Ting-a-Lings

White Chocolate Ting-a Lings are one of our favorite holiday treats! Loaded with salty peanuts and crunchy chow mein noodles, then smothered in white chocolate and decorated with red, green & white Christmas sprinkles, they’re the perfect salty-sweet no-bake treat. Also known as haystacks, spider cookies, chow mein clusters, and birds nest cookies, once you try them you’ll know why they’re everyone’s FAVORITE! Perfect for gifting, too!
These White Chocolate Ting-a-Lings are not only delicious, they make the BEST holiday gifts! There’s nothing better than getting a big plate of homemade cookies around the holidays, and when they’re so easy to make, there’s nothing better than giving them!
White Chocolate Ting-a-Lings #chocolate #christmas

INGREDIENTS:

  • 3 1/2 c. chow mein noodles
  • 32 oz. white chocolate candy coating I used Candiquik
  • candy sprinkles
  • 2 1/2 c. salted cocktail peanuts
White Chocolate Ting-a-Lings #chocolate #christmas


INSTRUCTIONS:

  1. Mix chow mein noodles and peanuts in a large bowl.
  2. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well.
  3. Drop by spoonfuls onto wax paper; top with candy sprinkles.
  4. Cool completely and store at room temperature.

Christmas Lasagna

Christmas Lasagna is a whimsical layered dessert recipe! Made with buttery, red velvet shortbread cookie crust, a peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top. I’m sure it will be a hit at your Christmas gathering, like this Christmas Cheesecake! Merry Christmas everyone!!!
Christmas Lasagna

INGREDIENTS:
Shortbread Cookie Layer:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • 3/4 cup unsalted butter-softened
  • ½ cup powdered sugar
  • Red food coloring

Peppermint Cheesecake Layer:

  • 1 ½ cup Cool Whip-thawed
  • 1 teaspoon peppermint extract
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened

Pudding Layer:

  • 3 cups milk
  • Green food coloring
  • 2 x 3.9 oz. box white chocolate instant pudding

For Topping:

  • 1 ½ cups cool whip

For Garnish:

  • 2 cups mini marshmallows
  • Red and green sprinkles
  • M & M candies
Christmas Lasagna #Christmas #Lasagna

INSTRUCTIONS:

  1. Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
  2. In a small bowl stir together flour, salt and cocoa powder.
  3. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combine.
  4. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
  5. To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
  6. To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes.
  7. Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

Raspberry Cheesecake Thumbprint Cookies

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!
This is one of those recipes I’m totally bummed I didn’t try earlier! It’s so simple! Just 5 basic ingredients: butter, cream cheese, sugar, flour, and jam. And yet the results are absolutely delicious! Raspberry cheesecake in a cookie?! Oh yes yes yes. Let’s talk more about this.
Raspberry Cheesecake Thumbprint Cookies

INGREDIENTS:

  • 1 cup + 3 tablespoons flour
  • 4 ounces cream cheese, softened
  • 1/2 cup + 3 tablespoons sugar
  • 1/4 cup raspberry preserves
  • 8 tablespoons salted butter, at room temperature
Raspberry Cheesecake Thumbprint Cookies


INSTRUCTIONS:

  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Shakshuka Recipe

Have you ever had Shakshuka? It’s as fun to eat as it is to say! It’s basically a Middle Eastern recipe, that originated in Tunisia. It’s made with poached eggs in a spicy tomato sauce. The best thing about a Shakshuka recipe for me is the sauce. It has simple vegetables (usually just onions and red peppers) and a variation of spices, commonly paprika, cumin and cayenne pepper.
This Shakshuka Recipe is a staple dish I serve when I’m inviting friends for a Middle Eastern breakfast/brunch. I love that it’s all made in one skillet and that it’s totally acceptable (and preferable) to serve it in that one skillet. This is one of my favorite egg recipes that is bursting with flavor, full of protein and very enjoyable any time of the day.
Shakshuka Recipe

INGREDIENTS:

  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 medium onion sliced
  • 1 medium red bell pepper sliced
  • 1 tablespoon olive oil
  • 2 14 ounce cans diced tomatoes
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper
  • 6 eggs
  • Fresh cilantro for garnish
  • Crusty bread for serving
Shakshuka Recipe


INSTRUCTIONS:

  1. Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
  2. Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
  3. Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.
  4. Garnish with fresh cilantro and serve with crusty bread or pita.

CHICKEN MUSHROOM AND SPINACH LASAGNA

Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.
Anytime I get an excuse to add more veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing short of veggies.
It’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken. I took a lighter approach to the sauce.
I used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.
CHICKEN MUSHROOM AND SPINACH LASAGNA

INGREDIENTS:

  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 1 tsp. dried oregano
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1/4 tsp. nutmeg
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

CHICKEN MUSHROOM AND SPINACH LASAGNA

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
  5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
  6. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.

caramel cinnamon rolls

I’ve been experimenting with the 2 ingredient dough so much lately. The grocery store by me has probably wondered why they started running out of nonfat Greek yogurt so quickly. I went to the grocery store after my gym class this morning and bought 2 more large containers. This dough is so versatile. You can literally make anything with it. Pizza, calzones, breadsticks, use it as a crust for some chicken pot pie, biscuits, you name it! I wanted to make something sweet with this dough and lately, I’ve been wanting cinnamon rolls. Believe it not, but these cinnamon rolls came out to be only 2 smart points (for 1). There are probably ways to make these even 1 smart point but if you add the caramel sauce that makes them be 2 smart points. Find whatever topping you like for your cinnamon rolls, me, I just love caramel cinnamon rolls!
caramel cinnamon rolls

INGREDIENTS:

  • 1 tsp of cinnamon
  • 2 tablespoons of Sugar-Free caramel sauce
  • 1 cup of non-fat Greek yogurt
  • 15 sprays of butter spray
  • 1 cup of self-rising flour
  • 2 tablespoons of Erythritol (sugar substitute)

caramel cinnamon rolls

INSTRUCTIONS:

  1. Preheat Oven to 350 degrees.
  2. Combine flour and greek yogurt inside a mixing bowl and blend until ingredients have formed.
  3. *if your dough still feels a little sticky, sprinkle flour onto dough until it feels solid and easy to separate.
  4. Next, coat the cutting board with flour and lay the dough out on the cutting board. Using a rolling pin, roll the dough out to form a rectangular shape.
  5. Spritz the dough 15 times with butter spray.
  6. Sprinkle the dough with cinnamon and sugar
  7. Roll the dough up so you have a long tube.
  8. Cut the dough evenly into 8 equal pieces. Place the cinnamon rolls into an 8 inch cake pan and bake in the oven at 350 for 20 to 25 minutes. Take them out of the pan and pour 2 tablespoons of the sugar free caramel sauce over the cinnamon rolls. Enjoy!

Keto Shortbread Cookies

Growing up we always had at least two cartons of Pecan Sandies in our house at all times. My entire family loved them, but no one loved them as much as me. It seemed unfair that just because we were keto we couldn’t enjoy the simple flavors of a pecan sandie, so I made these Keto Shortbread Cookies with Pecans to remind you of the good old shortbread cookie days! Unfortunately, I can’t personally eat them because I am allergic to almond flour, but knowing that they are out in the world for others to enjoy brings me the same enjoyment of eating them.
Keto Shortbread Cookies

INGREDIENTS:

  • 1 tsp vanilla extract
  • 1/2 tsp Baking powder
  • 1/4 tsp xanthan Gum
  • 1/4 cup Coconut flour
  • 1 large Egg
  • 4 tbsp butter, melted
  • 3/4 cup Almond Flour
  • 1/2 cup erythritol
  • 1/3 cup raw pecans, crushed
Keto Shortbread Cookies


INSTRUCTIONS:

  1. In a small bowl combine all the dry ingredients using a fork. Set aside.
  2. In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  3. Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  4. In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  5. Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  6. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  7. After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
  8. Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  9. Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.


CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
When we think of Spring, we think of Carrot Cake.  There are a lot of spring birthdays in our family and our mom loved Cream Cheese Frosting so there were a lot of Carrot Cake Birthday Cakes in our childhood. We decided to take those classic flavors of carrots, cinnamon and cream cheese and turn them into a cookie … hello Carrot Cake Cookies with Cream Cheese Frosting!  You are delicious!  We think this cookie tastes just like Carrot Cake and it is the perfect delivery device for our Best Cream Cheese Frosting. We hope you like these cookies as much as we do!
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

INGREDIENTS:

  •  1 cup Butter (Sweet Cream Salted)
  •  2 1/4 teaspoons Cinnamon
  •  1 teaspoon Baking Powder
  •  1 teaspoon Baking Soda
  •  1/2 teaspoon Salt
  •  1/2 cup Brown Sugar
  •  2 Eggs
  •  1 cup Granulated Sugar
  •  3 cups All-Purpose Flour
  •  1 teaspoon Vanilla
  •  2 cups grated or chopped raw Carrots
  •  The Best Cream Cheese Frosting
  •  1  cup chopped Pecans
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING


INSTRUCTIONS:

  1. Grate and chop 2 cups Raw Carrots
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking sold and salt and mix well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.

Slow Cooked Lamb Shanks with Red Wine Sauce

Aussies love slow cooked lamb shanks, and this might be the king of them all! With a rich, deeply flavoured red wine sauce, this is the sort of food you’ll find on the menu of fine dining restaurants.
Just like the Pork Braised Lamb Shanks recipe, this is straightforward to make, but calls for patience to let the lamb shanks cook slowly until they become meltingly tender. Oven, slow cooker, pressure cooker or stove top. Mop your bowl clean with Irish Soda Bread, a quick and easy rustic no-yeast bread!
Slow Cooked Lamb Shanks with Red Wine Sauce

INGREDIENTS:

  • 4 lamb shanks , around 13 oz / 400g each (Note 1)
  • 1 cup onion , finely diced (brown, yellow or white)
  • 3 garlic cloves , minced
  • 2 - 3 tbsp olive oil , separated
  • 2 tbsp tomato paste
  • 2 cups / 500 ml chicken stock, low sodium (or water)
  • 1 cup carrot , finely diced (Note 2)
  • 2 dried bay leaves (or 4 fresh)
  • 1 cup celery , finely diced (Note 2)
  • 2 1/2 cups / 625 ml red wine , full bodied (good value wine, not expensive! Note 3)
  • 1 tsp each salt and pepper
  • 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
  • 28 oz / 800g can crushed tomatoes

TO SERVE:

  • Mashed potato, polenta or pureed cauliflower
  • Fresh thyme leaves, optional garnish
Slow Cooked Lamb Shanks with Red Wine Sauce


INSTRUCTIONS:

  1. Preheat the oven to 350F/180C.
  2. Pat the lamb shanks dry and sprinkle with salt and pepper.
  3. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
  4. Remove lamb onto a plate and drain excess fat (if any) from the pot.
  5. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
  6. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
  7. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
  8. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
  9. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
  10. Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb is tender - if not, cover and keep cooking. Ideal is tender meat but still holding onto bone.
  11. Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
  12. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.
  13. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

Taco Stuffed Shells

Taco Stuffed Shells are an easy dinner of stuffed jumbo pasta shells with ground beef. With just the addition of taco seasoning, salsa and cheese your family will be asking for this dish to go in your regular rotation. This is the XL take on my super popular Cheesy Taco Pasta!
I love using either my Guapo’s Famous Fresh Pico de Gallo in this recipe or incredibly easy, store bought jarred salsa. You can also swap out the salsa in this recipe in a 1 to 1 ratio with my favorite Homemade QUICK Enchilada Sauce to make them taco stuffed shells with enchilada sauce.
If you’re looking for alternate to the shredded cheese or to mix things up a little you can absolutely make the taco stuffed shells with velveeta or nacho cheese as well. Even better you could just double the shredded cheddar cheese and have the ultimate cheesy taco stuffed shells.
Taco Stuffed Shells

INGREDIENTS:

  • 2/3 cup water
  • 1 1/2 cups jarred salsa divided
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 12 ounces jumbo pasta shells
  • 1 cup shredded cheddar cheese divided
Taco Stuffed Shells


INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. Cook the pasta shells in a pot according to the directions on the box and drain.
  3. Add the ground beef to the pot and brown well.
  4. Drain the fat.
  5. Add the taco seasoning and water, stir and cook until water is gone.
  6. Stir in 1 cup salsa and 3/4 cup cheese.
  7. Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
  8. Bake in a covered pan for 15 minutes.

Slow Cooked Lamb Shawarma

This meltingly tender Slow Cooked Lamb Shawarma is the stuff food dreams are made of!! Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. This recipe is ideal for butterflied lamb leg OR lamb shoulder.
While it takes time to roast, it’s a very straightforward recipe – and will feed a crowd. Sensational for finishing on the BBQ!
Slow Cooked Lamb Shawarma

INGREDIENTS:

  • 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)

SHAWARMA PASTE:

  • 3 garlic cloves , minced
  • 1/2 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper (1/2 tsp = not spicy)
  • 1/4 cup / 65 ml extra virgin olive oil
  • 2 - 3 tbsp / 40 - 60 ml lemon juice
  • 2 tsp smoked paprika (ordinary also ok)
  • 1 1/2 tsp salt

COOKING:

  • 2 cups / 500 ml water
Slow Cooked Lamb Shawarma


INSTRUCTIONS:

  1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
  2. Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
  3. Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
  4. Position the lamb with the fat side up. Pour water around, cover tightly with foil.
  5. Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
  6. Remove foil. Meat should be tender - check with 2 forks.
  7. Baste again, then return to oven for 30 minutes to get a nice crust.
  8. Remove lamb from roasting pan - reserve juices.

FINISH ON BBQ, OPTIONAL (NOTE 2):

  1. Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle).
  2. If you used shoulder, pull the meat off the bone in 4 or 5 chunks (see video).
  3. Preheat BBQ to medium and oil if required.
  4. Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.

SERVING:

  1. Slice or shred lamb, as desired. Drizzle with plenty of juices.
  2. Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt (Note 3) or pile over Lemon Herbed Couscous (Note 4) and garnish with pomegranate seeds and parsley or chopped coriander/cilantro (if desired). Both pictured in post.

Oven-Roasted Smoked Sausage & Potatoes

This sausage and potato dinner is easy to make with ingredients you already have in your fridge and pantry. This recipes comes together in one pan for quick clean-up. Mix it up by trying different seasonings, sausages, and adding more veggies like cauliflower, carrots, or even radishes.
Oven-Roasted Smoked Sausage & Potatoes

INGREDIENTS:

  • 1 teaspoon dried thyme
  • 1 cup shredded cheddar cheese
  • 1 large onion, peeled and chopped
  • 5 large potatoes, peeled and chopped into 1/2 inch cubes
  • 1 (16-ounce) package smoked sausage, sliced
  • 2 teaspoons paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Oven-Roasted Smoked Sausage & Potatoes


INSTRUCTIONS:

  1. Preheat the oven to 400°F.
  2. Line a large baking tray with sides with foil and spray with cooking spray.
  3. Put the sausage slices, onions, and potatoes into a large bowl. Drizzle with olive oil and season with salt, pepper, paprika, and dried thyme. Toss together and pour on to the baking tray.
  4. Place into the preheated oven and roast for 45 minutes to an hour, stirring half way through, until the potatoes are golden brown and tender.
  5. Scatter the cheese over top and put back into the oven a few minutes to melt the cheese.

WHITE BREAD KETO CHAFFLE

The best keto white bread substitution is here! This White Bread Keto Chaffle tastes just like regular sandwich bread.
The hardest thing about living a low carb life is living without bread, at least for me.
Bread is used for everything, and it seems to make everything better. This causes a bit of a problem if you are trying to avoid carbs, because white bread is full of carbs!
The good news is that this keto white bread chaffle tastes, feels, and is used exactly like white bread! Now you can enjoy all of your favorite bready foods like sandwiches, burgers, hotdogs, and whatever else you can think of!

The texture of this white bread keto chaffle is so similar to regular bread that its crazy! If you’ve been living a keto lifestyle for a long time, you may have forgotten exactly how white bread tastes. I won’t tempt you with a detailed description, but basically it tastes like the best thing ever.
This white bread chaffle tastes JUST LIKE WHITE BREAD! It is soft, sort of chewy but not chewy at the same time (I know that doesn’t make sense ha!) and is super light and fluffy.
This white bread chaffle really does have the texture and taste of white bread. Or, at least as close as you can get!
WHITE BREAD KETO CHAFFLE

INGREDIENTS:

  • 1 tbsp Mayonnaise
  • 1 tsp Water
  • 1 Egg
  • 1/4 tsp Baking Powder
  • 3 tbsp Almond Flour
WHITE BREAD KETO CHAFFLE


INSTRUCTIONS:

  1. Preheat mini waffle maker.
  2. In a bowl, whisk the egg until beaten.
  3. Add almond flour, mayonnaise, baking powder, and water.
  4. When the waffle maker is heated, carefully pour 1/2 of the batter in the waffle maker and close the top. Allow to cook for 3-5 minutes.
  5. Carefully remove from the waffle maker and set aside for 2-3 minutes to crisp up.
  6. Repeat instructions again for the second chaffle.

WEIGHT WATCHERS CHICKEN MARSALA

That’s just it. I’ve found that many original recipes I’ve tried have ingredients in them that you don’t miss when you take them out.  I didn’t miss the full fat dressing or the full fat butter in this recipe either. 
Just a note about this recipe…you need to marinate the chicken breast for 8 hours or overnight before you cook them, so keep that in mind.
I served this with salad and my family loved it.  My 11 year old stepdaughter even asked for a second helping (minus the mushrooms of course). I just ate the mushrooms she didn’t want. I can’t let them go to waste.
WEIGHT WATCHERS CHICKEN MARSALA

INGREDIENTS:

  • 6 boneless, skinless chicken breasts
  • 1 tablespoon light butter, made with canola oil
  • 1/2 cup fat free, reduced sodium chicken broth
  • 1/2 cup marsala cooking wine
  • Fresh parsley for garnish
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1 pound baby Portobello mushrooms
  • 3/4 cup fat-free Italian dressing (I used this one)
  • 1 tablespoon all purpose white flour
  • 1/4 tsp salt
  • 2 tablespoons extra virgin olive oil
  • Cooking spray

WEIGHT WATCHERS CHICKEN MARSALA

INSTRUCTIONS:

  1. Place the chicken breasts between two pieces of plastic wrap and pound to a 1/2 inch thickness. It works best if you work on one at a time.
  2. Place all chicken breasts in a large gallon size zip plastic bag and add Italian dressing.  Marinate overnight or for at least 8 hours in the refrigerator.
  3. Preheat oven to 350 degrees.
  4. Remove the chicken breasts from the zip bag and throw away the left over dressing.
  5. Mix the flour, garlic powder, salt and pepper and coat all sides of each chicken breast with the mixture. Depending on the size of the chicken breasts, you may need to make another batch of mixture.
  6. Coat the bottom of a large skillet with cooking spray.
  7. Place 1 tablespoon of extra virgin olive oil and the butter into the skillet and cook on both sides until browned over medium high heat.
  8. Transfer to a baking pan coated with cooking spray.
  9. Add the chicken broth and wine to the cooking skillet, using a whisk to loosen up any browned bits in the pan. This is where a lot of the flavor comes from.
  10. Bring the mixture to a boil and cook for about 3 minutes, then strain the bits out of the sauce with a strainer. I like this one. Set the sauce aside for later.
  11. In the empty skillet, add the mushrooms, cleaned and chopped. Add one tablespoon of olive oil.
  12. After cooking the mushrooms for about 3 minutes, add in the sauce you set aside.
  13. Pour the sauce over the chicken.
  14. Place chicken breasts and sauce into the oven for 25-35 minutes or until internal chicken temperature reaches 165 degrees Fahrenheit.

The Colada Sunrise Recipe

It may be the ideal opportunity for an excursion. Of late I've been longing for a little island, somewhere warm and tropical, where I can kick back and run my toes through the ideal white sand while tasting scrumptious mixed drinks.
This Colada Sunrise is only the thing. To riff on a conventional Piña Colada, I included some mango juice and grenadine, giving it loads of fruity flavor and delightful hues.
The best part is that it's low-proof enough that you can presumably appreciate more than one preceding moving onto your normal Daiquiri, Margarita, or other warm-climate drink.
The Colada Sunrise Recipe

INGREDIENTS:

  • 1 ounce mango juice
  • 2 ounces pineapple juice
  • 1 ½ ounces white rum
  • 1 ounce coconut cream
  • ½ ounce grenadine
The Colada Sunrise Recipe


INSTRUCTIONS:

  1. Combine all ingredients in a cocktail shaker with ice.
  2. Shake hard to chill and combine ingredients.
  3. Strain into a rocks glass over ice.
  4. Garnish and enjoy!

Asparagus Puff Pastry Bundles

These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!  Perfect for Easter, Mother’s Day or any other spring brunch!
One of the reasons I love puff pastry is that it is such a great way to make an easy but elegant appetizer.  I use it all the time, like for these Sausage Cream Cheese Bites or this Mushroom Gruyere Tart.  These Puff Pastry Bundles have asparagus, Gruyere and Prosciutto and make a perfect savory appetizer or brunch recipe.
Asparagus Puff Pastry Bundles

INGREDIENTS:

  • 12 slices prosciutto
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • 1 bunch asparagus (about 12-16 ounces) ends trimmed
  • 8 ounces Gruyere shredded
  • pepper
  • 2 sheets frozen puff pastry thawed
  • 1 egg beaten
Asparagus Puff Pastry Bundles


INSTRUCTIONS:

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
  3. Toss asparagus in olive oil and season with salt and pepper.
  4. To make the bundles, place slice of prosciutto on top of the square.  I folded the prosciutto in half so that it fit nicely on the square.  Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese. 
  5. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
  6. Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

SPINACH PUFFS

These Puff Pastry Appetizers Are Filled With All The Good Stuff, Including Spinach, Bacon Bits And Feta. As You Can Imagine, They Are A Hit At Parties, And Rightfully So!
If we’re having a party, you can count on these spinach puffs being served as an appetizer. We usually serve them with our other favorites including bacon wrapped smokies, cucumber sandwiches, and some kind of dip!
SPINACH PUFFS

INGREDIENTS:

  • 3/4 cup crumbled feta
  • 2 tsp bacon bits
  • salt and pepper to taste
  • 1 sheet frozen puff pastry thawed
  • 1 large egg
  • 1 tbsp olive oil
  • 4 oz cream cheese softened
  • 2 cups spinach chopped and packed
  • 1/2 tsp dried dill
  • 1 tbsp butter melted
SPINACH PUFFS


INSTRUCTIONS:

  1. Spray 9 cups in a muffin pan with cooking spray.
  2. Microwave your cream cheese 10 seconds at a time until it's soft and melted but not steaming. Add egg, oil and dill into cream cheese and mix until well combined.
  3. In a separate bowl combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.
  4. Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.
  5. Bake at 400 degrees about 20 minute until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Low Carb Pumpkin Cheesecake Mousse

This low carb pumpkin cheesecake mousse recipe has all the flavors of a low carb pumpkin pie, but with a deliciously creamy, whipped texture. It is sure to become a fall favorite. I like to top mine with a little fresh low carb whipped cream. To make the low carb whipped cream, I just whipped heavy cream, vanilla extract and natural low carb sweetener together until stiff peaks formed. Then put it into a pastry bag and you are good to go.
Low Carb Pumpkin Cheesecake Mousse

INGREDIENTS:

  • 2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
  • 12 ounces cream cheese, softened
  • 1 – 15 ounce can unsweetened pumpkin puree
  • 1/2 cup confectioners erythritol (I use this brand)
  • 2 teaspoons pure vanilla extract (I use this brand)
  • 3/4 cup heavy cream
Low Carb Pumpkin Cheesecake Mousse


INSTRUCTIONS:

  1. In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
  2. Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour before serving

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

This is one of those exotic dishes that looks and tastes like you’ve been slaving away in the kitchen for hours…but actually, very little active effort is required! Simple to make with everyday ingredients. The lamb is packed with flavour, juicy on the inside and golden brown and crispy on the outside!
Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

INGREDIENTS:
SPICE MIX:

  • 1 1/2 tbsp paprika
  • 2 tsp ground cardamon or sub with ginger
  • 1 tbsp salt
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • Black pepper

SLOW ROASTED LAMB:

  • 3 garlic cloves minced
  • 1.5 - 2 kg / 3 - 4 lb lamb shoulder bone in, trimmed of excess fat
  • 3 tbsp olive oil
  • 3/4 cup water

TO SERVE:

  • Lemon highly recommended
  • 1 - 2 tbsp olive oil
  • Fresh coriander/cilantro leaves optional - recommended
  • Yoghurt optional
Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)


INSTRUCTIONS:

  1. Preheat oven to 150C/300F.
  2. Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
  3. Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
  4. Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
  5. Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.
  6. Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.
  7. Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
  8. Skim excess fat off the juices in the roasting dish then set aside. (Note 2)

BROWNING THE SHREDDED LAMB:

  1. Toss the shredded lamb with the reserved Spice Mix (from Step 2 above).
  2. Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1 to 1 1/2 minutes (the juices you poured over will evaporate).
  3. If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
  4. Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
  5. To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt (if using). Serve on Chickpea Pilaf (Rice).

CREAM CHEESE FILLED PUMPKIN BREAD

Our cream cheese filled pumpkin bread is moist, sweet, and perfect for fall. It’s a wonderful pumpkin dessert that your whole family will enjoy.
Holiday-inspired breads are one of my favorite foods to enjoy throughout the season, and bread always makes a great gift for friends and family.
This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert!
CREAM CHEESE FILLED PUMPKIN BREAD

INGREDIENTS:
CREAM CHEESE FILLING:

  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1 8 ounce package of cream cheese, softened
  • 1 teaspoon vanilla

BREAD:

  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup pumpkin puree
CREAM CHEESE FILLED PUMPKIN BREAD


INSTRUCTIONS:

  1. Preheat the oven to 325 degrees F. Grease a 9-by-5 inch loaf pan with nonstick spray.
  2. For the cream cheese middle: In a medium bowl using an electric mixer combine the cream cheese, sugar, flour, egg and the vanilla and beat until smooth. Set aside.
  3. For the bread: In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and the pumpkin pie spice. Set aside.
  4. In a large bowl using an electric mixer beat together the vegetable oil, sugar, eggs and the pumpkin puree until well combined.
  5. Add the flour mixture to the pumpkin mixture a little at a time, stir until just evenly combined.
  6. Pour 1 1/2 cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
  7. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. For softer edges cover with foil the last 15 minutes of baking. Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...