Orange Julius

• 6 oz. can frozen orange juice concentrate
• 3 cup water
• 1/4 cup sugar
• 2 teaspoons vanilla
• 15 ice cubes
• 1/4 c powdered milk

1. Combine the first four ingredients in a blender. Blend on high speed until smooth.
2. Add ice cubes. Blend again until ice cubes are crushed and the drink is smooth and creamy. Add powdered milk & blend. Serve immediately.

German Chocolate Cake

• For the cake:

• 1 chocolate cake mix
• 4 eggs
• 1 1/4 C milk
• 1/2 c oil
• 1/2 c butter, softened

• For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

  For the Chocolate Frosting:

  • 1 cup butter
  • 1 1/3 cup unsweetened cocoa powder
  • 6 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 teaspoon vanilla extract

  Instructions

  • Heat oven to 350°F. Grease three 9-inch round baking pans. Place parchment paper on the bottom of the pans.

  For the Cake:

  • Stir together cake mix, milk, eggs, butter & oil and mix well. 
  • Bake for 10-12 minutes or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

• Soften butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed to thin the frosting, or a little extra powdered sugar, until you reach your desired consistency. Stir in vanilla
• Cake Assembly:
• 
  
• Place one of the cake rounds on your serving stand or plate. 
• • Smooth a thick layer of chocolate frosting over the cake layer. Leave about 1/2 inch between the filling and edge of cake. 
  • Repeat another layer. Top without cake round. Smooth chocolate frosting over the sides of the entire cake.
  • Spoon cooled coconut frosting on top of the cake. Decorate edges with chocolate frosting.

Ultimate Baked Beans

• 2 28 oz can baked beans
• 12 slices cooked bacon chopped in 1/4 inch pieces
• 1/2 red onion diced
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/3 cup brown sugar
• 2 tbsp molasses
• 2 tbsp minced garlic
• 2 tbsp Worcestershire sauce

1. Preheat oven to 350 degrees.

2. In a casserole dish, or other oven safe dish. Add all the ingredients and stir until well incorporated. 

3. Bake for 1 hour, stirring halfway through. Can also cook bacon in the microwave for a couple minutes & put on top of the beans halfway through cooking time. Broil 2 min if needed to make crispier. (Can microwave bean mixture for 5-6 min to speed up cooking time, then pour into pan, add bacon & bake 35 min).

4. Serve.

Keto Coconut Chicken Curry

Recipe from Joy Filled Eats: https://joyfilledeats.com/coconut-chicken-curry/

• 3 tablespoons coconut oil
• 2 pounds chicken thighs or breasts cut into 1 in cubes
• 1 small onion chopped
• 1 inch piece of ginger minced
• 3 cloves garlic minced
• 1 teaspoon garam masala
• 4 teaspoons curry powder
• 1 teaspoon salt or to taste
• 2 tablespoons tomato paste
• 1 (14 oz) can coconut milk 
• ½ cup fresh cilantro chopped
• 1 lime cut into wedges
• Rice or cauliflower rice

• In a large pot over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
• Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
• Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
• Taste for seasoning and add salt as needed. Serve with caulirice. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.

Keto Grilled Zucchini Lasagna

Recipe from A Sweet Life: https://asweetlife.org/grilled-zucchini-lasagna/

• 3 large zucchini, about 12 ounces each
• 1 lb ground beef
• 1 14-oz can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes
• 8 ounces cream cheese, softened
• 1 cup full-fat ricotta
• 1/2 cup grated parmesan
• 1/2 cup chopped fresh basil
• 1 large egg
• 2 cloves garlic, minced
• 1/4 tsp salt
• 12 ounces shredded mozzarella

1. Preheat grill. Cut each zucchini in half crosswise and then slice each half lengthwise into 1/4 inch thick slices (it’s okay if they are a little uneven).
2. Grill zucchini slices until they are tender and most of the moisture has been removed, about 3 to 5 minutes per side. Remove from grill and set aside on layers of paper towels to continue drying out. Alternatively, roast zucchini at 350F in the oven on wire baking racks for about 20 minutes.
3. Heat a large saute pan over medium heat. Add ground beef and cook through. Add tomatoes, salt, pepper and pepper flakes. Turn heat to medium low and simmer 10 minutes.
4. In a large bowl, combine cream cheese, ricotta, parmesan, basil, egg, garlic and salt. Stir to combine well.
5. Preheat oven to 350⁰ and grease a 9×13 inch glass or ceramic baking dish. Lay 1/3 of the zucchini slices across the bottom in a single layer. Spread with 1/3 of cream cheese/ricotta mixture, then 1/3 of meat sauce and 1/3 of the mozzarella. Repeat these layers 2 more times.
6. Cover with foil and bake 30 minutes, until bubbling. Remove foil and bake another 15 minutes or so, until cheese on top is beginning to brown. Remove from oven and let stand 10 minutes before serving.
7. Serves 8

Keto Everything Bagel Dogs

• 4 kosher hot dogs
• 1 1/2 cups shredded mozzarella
• ¾ cup almond flour
• 1 tsp xanthan gum
• 2 tbs cream cheese
• 2 eggs (one for dough, one for egg wash)
• Everything Bagel Sessoning

1. Preheat oven to 400⁰. Line a sheet pan with parchment paper.
2. Place mozzarella & cream cheese in a medium sized microwaveable bowl and microwave for about 1.5 minutes. Stir to combine everything. Make sure all the cheese is melted.
3. In a separate bowl, add almond meal, 1 egg and xanthan gum. Mix until combined.
4. Add the hot cheese to the almond mixture and work the to into each other. Using a rubber spatula works, or wetting your hands and kneading it in the bowl. Mix until you have a homogeneous dough.
5. Portion dough into 4 balls and on a silpat or parchment paper, gently roll each one out to about 15″ log. Having wet hands will help from sticking to you!
6. Wrap one piece of dough around each hot dog.
7. Beat remaining egg in a small bowl to make your egg wash. Brush onto each dog.
8. Roll in the Everything Bagel Sessoning
9. Place dogs on lined sheet pan and bake for about 20 minutes. The dough should be slightly golden. Yum

Artisan Bread

• 3 cups flour
• 1¾ teaspoon salt
• ½ teaspoon yeast this is a small portion of what is in a small packet of yeast
• 1½ cups water

Instructions

1. In a large mixing bowl, combine flour, salt and yeast.
2. **If you want to add anything to the bread (seasonings, cheese, raisins) add it in now.
3. Stir in water. The dough will be very sticky.
4. Cover the bowl with plastic wrap and let set out for 12-18 hours.
5. Heat oven to 450 F. Place your cast iron pot with a lid (such as a Le Creuset or Dutch oven) in the heated oven. Let sit in the oven for 30 minutes.
6. While the pot is heating through, take the super sticky dough out of the bowl and place on a very floured surface. Shape into a ball (do not knead it). Place on parchment paper. Cover with the plastic wrap you were using earlier.
7. Once the pot is ready, score dough with a slit across the top or in a pattern. Remove pot from the oven. Lift the super sticky dough & parchment paper into the HOT, HOT pot. Please be very careful!! Put the lid on top. Bake at 450⁰ for 30 minutes.
8. Your bread will look beautiful. Remove the lid and bake another 10- 15 minutes.
9. Voilà! Remove the bread with parchment paper from the pot and let cool on a wire rack. Your house should smell wonderful and you should feel very proud. What a creation. Enjoy!

Best Pumpkin Cookies (chewy)

1 cup butter

1/2 cup white sugar

1 1/2 cup brown sugar lightly packed

3 large egg yolks

2 teaspoon vanilla

2/3 cup canned pumpkin- NOT pumpkin pie filling

2 3/4 cup flour

1/4 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoon pumpkin pie spice

1 1/2 teaspoon baking soda

Place the butter in a large microwave-safe bowl. Microwave for 45 seconds or until the butter is melted. Place in fridge to cool a little.. Make sure the mixture isn't too hot. Whisk in the white and brown sugar until completely combined and then add in the egg yolks.

Add in the vanilla. Whisk until well combined.

Combine the flour, salt, cinnamon, pumpkin pie spice & baking soda in a small bowl then stir it into the batter with a wooden spoon.

The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.

Cover and place in the fridge for 1 hour. This is a crucial step- if skipped your cookies will likely spread like a pancake.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Bake for 9-12 minutes or until very lightly browned on the bottom. The key to these cookies is slightly under-baking - that will keep them soft and chewy on the inside.

Remove from the oven and allow to "cook" for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. 

*This is optional but huge for appearance: I press in 3 or 4 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.

These cookies taste even better the next day -- the spices and pumpkin flavor have definitely intensified by then! Don't get me wrong, they're also gooey & yummy right out of the oven!

French Toast Casserole

1 loaf stale bread (I used challah)
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla

1/2 cup AP flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cubed

Directions:
Grease a 9 x 13 inch pan.
Tear the bread into chunks or cut into cubes and place them in the greased pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
Preheat the oven to 350 degrees.
Take your pan with the soaking bread inside and sprinkle crumb mixture on top.

If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
Serve warm with maple syrup and butter, if desired.

Deep Dish Brownies

1 1/2 C butter, melted & cooled
5 eggs
3 C sugar
3 t vanilla
1 1/2 C cocoa powder
1 1/2 C flour
1 t salt

Optional add ins: 1-2 C chocolate chips or nuts

Preheat oven to 350 degrees. Cream together butter and sugar. Mix well. Add vanilla. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients & add to butter mixture in 3 Parts. Stir in any chocolate chips are nuts. Spread in 9X13 pan that has been lined with parchment paper and sprayed with cooking spray. Tap on counter to release any bubbles. Bake for 35 to 40 minutes.

The batter is very thick. After 10 minutes you can remove from oven and jiggle it to even it out.

No Bake Peanut Butter Cheesecake

INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp butter, melted

Filling:
24 oz Cream Cheese, softened 
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 ½ cup Peanut Butter
30 peanut butter cups, cut in quarters

Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of peanut butter cups

Spread on top of crust and refrigerate for at least 4 hours or until firm.

Remove from springform pan and top with remaining peanut butter cups. Drizzle with chocolate syrup & melted peanut butter, if desired.

Serve topped with whipped cream.

THE Best Prime Rib

1 cup butter, softened

7 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

2 tablespoons salt

1 tablespoon pepper

5-7 pounds boneless ribeye roast, trimmed

2 tablespoons flour

2 cups beef stock

Preheat oven to 500°F

1. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
2. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
3. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
4. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
5. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
6. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
7. Remove from heat and strain the sauce into a gravy dish.
8. Carve the prime rib into ¾-inch slices, then serve with mashed potatoes, green beans, and sauce!
9. Enjoy!

Stuffed Peppers

6 large green bell peppers (cut in half from stem to bottom) and seeds removed

2 Tbsp vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 lb ground beef

1/2 lb ground pork

1 Tbsp minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 tsp salt

1/2 tsp ground black pepper

1 pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 oz tomato sauce

1 c mozzarella cheese

water (or chicken broth)

Preheat the oven to 350 F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook stirring, until soft, about 3 minutes Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from heat and adjust the seasoning, to taste.

Pour enough water (or chicken broth) into a baking dish just to cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling in heated through, approximately 20 minutes. Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes. Enjoy!

Chocolate Cloud Frosting

• 8oz quality dark chocolate (preferably 60% to 70% cocoa) chopped (can use 1/2 semisweet 1/2 100%)
• 1 cup granulated sugar, divided
• 1/2 cup water
• 4 large egg whites, at room temperature
• pinch of salt
• 1 cup butter (cut into tablespoon pieces), at cool room temperature
• 2 teaspoon vanilla extract

1. Place the chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
2. Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Put the egg whites and a pinch of salt in the bowl, then set aside. Place 4 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites.
3. Place the remaining sugar and water in a small saucepan and set over high heat. Do not stir. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). Once the sugar mixture has reached a boil, remove the lid and attach or hold a candy/food thermometer to the side of the saucepan and cook until the sugar mixture reaches 230F.
4. Once the syrup reaches about 230F/ 110C, immediately begin to whip the eggs whites on high speed until foamy. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds.
5. Meanwhile, continue to cook the syrup until it reaches between 240F and 245F. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped.
6. Once the syrup reaches temperature, remove it from heat immediately and with the mixer still running on medium speed, pour the hot syrup into the egg whites in a thin, steady stream. Try to avoid getting the syrup on the sides of the bowl or beating it too fast (the syrup will splatter on the sides & make little shards of sugar)
7. Beat until the egg white mixture triples in volume, turns super white and glossy, hold stiff peaks and the bottom of the bowl has cooled. This is now basically marshmallow fluff or meringue frosting. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point.
8. With the mixer running on high speed, add the butter one piece at a time. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Don't worry; its supposed to happen. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. It may take up to 5 minutes to reach this point. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. It's not the end of the world! Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. Add in the vanilla and continue whipping for another 3 minutes.
9. Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or you'll end up with chocolate pieces throughout your frosting. Likewise, make sure that its not warm, or it will melt the frosting. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. Return the bowl to the mixer and beat until smooth and uniform in color; 1 to 2 minutes. Woohoooooo! Your chocolate cloud buttercream is now ready to use!

Raspberry Freezer jam

3 c crushed raspberries
6 c sugar

Stir together berries & sugar & let sit for 10 min

1 pkg pectin
3/4 c water
Bring to a boil in small saucepan & boil 1 min.

Pour into berry mixture & stir for 3 min. Ladle into sterile jars & let sit on the counter for 24 hrs. Freeze!