Black Forest Cake

Cake:

1 pkg chocolate cake mix

1 pkg brownie mix

4 eggs

1½ c water

1 c oil

Chantilly Cream:

8 oz cream cheese, softened

2 c whipping cream

1 c powdered sugar

2 T instant vanilla pudding mix 

1 tsp vanilla

Canned cherry pie filling

Chocolate shavings

Preheat oven to 350⁰. Mix all cake ingredients (Do not use the ingredients listed on the back of the box mixes) together & divide batter into two 9" round pans & bake for 30-35 minutes. Remove from oven & let cool. 

Beat cream cheese until smooth. Add whipping cream & beat until it's not soupy. Add powdered sugar, pudding mix & vanilla & continue whipping until thick. Refrigerate until ready to use. 

Cut cake layers so you have 4 layers. Place one layer on a cake stand & top with ¼ of the cream mixture & ¼ of the cherries. Repeat remaining cake layers, cream & cherries 3 more times. Top cake with chocolate shavings. 

Garlic Parmesan Chicken Skewers

2 lbs chicken tenders, thighs or breast

2 tbsp olive oil

Garlic Parmesan Butter Sauce:

1 stick butter

8-10 cloves garlic, minced

1/2 cup parmesan, grated

1 tbsp hot sauce more if desired

2 teaspoons red pepper flakes

1/3 cup fresh parsley, minced

Chicken Seasonings:

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.

Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting in 1-2" pieces. Place them in a large bowl or ziptop bag and toss in olive oil and the spices, coating well on all sides.

Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. 

Make the Garlic Parmesan Butter Sauce

Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Add in red pepper flakes, hot sauce, parsley, and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)

Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. 

Cook 2-3 skewers at a time. I grill them or pay fry using a cast oron skillet. 

Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165⁰. Total cook time of 12-14 minutes.

Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

Caesar Dressing

Ingredients

1½ cups mayonnaise

1 tbsp yellow mustard

1 tbsp anchovy paste

1 tbsp + 1/4 tsp worcestershire

4 garlic cloves, minced

½ lemon, juiced

1 tsp lemon zest

1¼ cup parmigiano-reggiano, finely grated

1/4 tsp black pepper

Instructions 

• In a medium bowl, whisk all ingredients except the parmigiano-reggiano until smooth and well combined.

• Once the base is creamy, gently stir in the parmigiano-reggiano until everything has been thoroughly combined.

• Refrigerate for up to 5 days.

Crumb Topping

3 tablespoons butter, melted 

1/3 cup plus 1 tablespoon flour 

1/4 cup sugar 

1 tablespoon brown sugar 

1/2 teaspoon cinnamon (the spice I use here is dependent on what flavor of roll I’m making. Example: apple pie rolls > apple pie spice, pumpkin pie roll > pumpkin pie spice, etc. 

 

Combine flour, both sugars, and cinnamon. Mix in melted butter until crumbly.  

 

Sprinkle over cinnamon rolls before baking. 

 

This yields enough crumble for about 8-12 cinnamon rolls. 

Yum Yum Sauce

1 cup mayonnaise

2 tsp ketchup

1 tsp rice vinegar

1 tsp sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/4 cup water optional, use 3-4 Tbsp if needed

High Protein Mud Cake (for two)

8 oz cottage cheese,  blended smooth

2 eggs

¼ c mknkfruit sweetener 

4 T cacao powder

½ t vanilla

Sugar free chocolate chips (optional)

Stir all ingredients in a bowl. Top with chocolate chips. Bake 350⁰ for 33 minutes

Makes 2 servings 

Each serving:

190 calories

22 g protein 

Yum Yum Sauce

1 cup mayo

2 tsp ketchup

1 tsp rice vinegar

1 tsp sugar

½ tsp onion powder

½ tsp garlic powder

½ tsp paprika

3-4 T water, if needed

Fluffy Flour Tortillas

6 cups flour

1 tsp Baking Powder

2 tsp Salt

½ cup Fat such as lard, vegtable shortening, avocado oil shortening, butter or beef tallow

2 - 2 ½ cups hot Water

Add all ingredients to a bowl. Mix until combined. Knead for 1-2 minutes. Let rest 10 minutes. Divide into 16-20 balls. Flatten each ball into a circle. Cook on hot, dry griddle or skillet for 30-60 seconds per side & flip over. 

16-20 tortillas

Ninja Creami Vanilla Ice Cream Base

1 can condensed milk or (14oz)

1 cup heavy cream, cold

2 cups milk (whole)

1 T vanilla extract

Blend all ingredients in a blender. Pour into ninja creami containers. Freeze 24 hours.

Korean Soy Sauce Noodles

200 g Somyeon 소면 thin korean dried noodles (2 cups cooked thin noodles)

1½ Tbsp soy sauce

1½ Tbsp sugar

1 Tbsp sesame oil

½ Tbsp sesame seeds

1-2 tsp crunchy red chili oil 

1 green onions sliced

Boil a pot of water. Add dried noodles to pot and cook per package directions. For ssal somyeon, you just need to cook for 4 minutes. Drain.

In a bowl, add the sesame oil, soy sauce, sugar, sesame seeds and mix. Pour over noodles until they're evenly coated. Taste and adjust seasoning as needed.

Feel free to try other toppings to this very basic noodle dish. You can add a soft boiled egg, cooked veggies, chicken, beef, whatever you want to try!

Noodles - I like to use Sempio Ssal Somyeon 쌀소면 which is gluten-free and delicious. But you can use any other thin wheat Somyeon noodles or even angel hair pasta. 

Buttermilk Biscuits

2 c flour

1 T baking powder 

1 T sugar 

1 t salt

½ c butter,  grated

1 - 1½ c buttermilk

Preheat oven to 375⁰. Mix dough. Press out on counter with hands. Fold in thirds. Rotate & repeat. Cut into biscuits. Place on greased baking sheet. Bake for 15-20 minutes. Brush with melted butter 

High Protein Chocolate Pudding

1 cup egg whites

1 teaspoon MCT oil (optional)

Adds a metabolism boost while staying low fat

3 tablespoons Gentle Sweet (xylitol-free recommended) or 1/3 Cup of other sweetener

½ teaspoon extract (vanilla, maple, or chocolate)

¼ cup cocoa powder

Pinch of salt

½ cup unsweetened almond milk

(Use slightly less for the egg-white-only version)

Gently soft-scramble the egg whites in a skillet over low heat until just set.

You may also cook them in the microwave (about 2 minutes, stirring at 1 minute).

Do not overcook. Overcooked eggs can cause an eggy taste and gritty texture.

Add the cooked eggs and all remaining ingredients to a blender.

Blend until completely smooth, scraping down the sides as needed.

Chill for 30 minutes to thicken.

If your pudding doesn’t set, blend in ½ teaspoon gluccie or xanthan gum, then chill again.

Buttermilk Pancakes

3 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs

2 1/2 cups buttermilk

1 teaspoon vanilla

1 stick unsalted butter, melted and cooled, plus more for brushing

Butter and maple syrup, for serving

Whisk the dry ingredients in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Stir the egg mixture into the dry mixture until just combined (it's OK if there are a few lumps).

Let batter rest for 10-15 minutes.

Heat a griddle or large nonstick skillet over medium heat. Lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Easy Queso

1 lb white American cheese

1 cup milk

½ c butter

2 cans diced green chiles 

Add all ingredients to a saucepan & cook on low heat stirring occasionally until melted & smooth. 

Teriyaki Sauce

½ cup water 

⅓ cup plum sauce 

 2 tbsp soy sauce 

 1 tbsp sugar 

 Slurry—

 1 tbsp cornstarch 

 2 tbsp water 

 

 1. In a small sauce pan, combine water, plum sauce, soy sauce and sugar. Stir gently and bring to a boil. 

 2. Mix cornstarch and water ensuring cornstarch is dissolved. Pour immediately into boiling sauce and stir continuously. Sauce will thicken up. Turn down heat after 1 minute of boiling. 

 *Serve with Egg Foo Young or teriyaki chicken 

 **Store leftover sauce in airtight container for up to 1 week. Must reheat to eat. 

 ***I use the Lee Kum Kee plum sauce for this recipe 

Makes ~ 1 Cup