Recipe

Pumpkin Nutella Bread/Brownie Submitted by Arielle Russell

1 1/4 cups Nutella spread
1/4 cup + 2 tbsp unsweetened cocoa powder
2 large eggs
1/2 cup + 2 tbsp pumpkin puree
1 1/2 tsp baking powder
1 tsp ground cinnamon (optional, if you want a more enhanced pumpkin and Fall flavor)

Pan - Brownie or Bread

DIRECTIONS:

1. Preheat oven to 350F. Grease the interior of an 8.5 inch x 4.5 inch (9 x 5 inch also works) loaf pan with vegetable oil or canola oil spray.

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Kid-Friendly Baked Chicken Submitted by Arielle Russell

Kid-Friendly Baked Chicken

Ingredients
• 6-8 bone-in chicken thighs
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried parsley
• 1 Tsp. Bread crumbs
• salt & pepper to taste

Instructions
1. Preheat oven to 400 degrees.
2. Pat chicken thighs dry with paper toweling.
3. Place on baking pan.
4. Sprinkle seasonings onto chicken thighs. No need to measure, you can simply liberally sprinkle seasoning onto chicken.
5. Bake for 30 minutes, uncovered.

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Flourless Chocolate Cookies Submitted by Arielle Russell

Ingredients
• (1 1/2 cup) powdered sugar
• (1/3 cup) unsweetened cocoa powder
• a pinch of salt
• 1 or 2 large egg whites at room temperature
• 1 teaspoon vanilla extract
• (1/2 cup) semi-sweet chocolate chips
Instructions
1. Preheat the oven to (355 degrees F). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the icing sugar, cocoa powder and salt.
3. Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems too thick, add another egg white.

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Creamy Tomato Tortellini Soup submitted by Arielle Russell

Ingredients
2 large garlic cloves, minced
2 tablespoons olive oil
2 (10¾ ounce) cans of tomato soup
¼ cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
2 cups half-and-half
2 cups vegetable broth
1 teaspoon onion powder
1 tablespoons Italian seasoning
½ teaspoons salt
½ teaspoons pepper
1 9 ounce package of cheese-filled tortellini
½ cup shredded Parmesan cheese

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