Pan Seared Salmon

• 6-8 skinless salmon filets
• Salt and pepper, to season
• 3 T lemon juice , divided
• 1 T olive oil
• 2 T butter
• 8 cloves garlic, minced
• 3 tsp parsley leaves, divided
• Lemon slices of half a lemon

Instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Drizzle the butter over each filet. 

  Serve immediately.

  

THE Best Sugar Cookies (no chill)

Recipe from www.twosisterscrafting.com

• 2 cups salted butter (softened)
•  2 cups Sugar
•  2 Eggs
•  2 tbsp. Vanilla
•  4 tsp. Baking Powder
•  6 cups Flour (All-Purpose)

INSTRUCTIONS

1. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed. Do not over-mix.
2. Add vanilla and eggs and mix until completely incorporated.
3. Add Baking Powder and mix.
4. Mix in the flour two cups at a time.
5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
6. Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
7. Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.
8. Frost with THE best buttercream frosting.

Keto Vanilla Ice Cream

1 cup heavy whipping cream

2 cups almond milk

1 cup cottage cheese

1/2 cup gentle sweet

1/2 T vanilla

Mix in blender until smooth. Pour into ice cream maker & churn until frozen. Scoop out into container & place in freezer to freeze.

Leave ice cream out on the counter for 10 min to soften before scooping or microwave for 30 seconds. 

THE best buttercream frosting

• 4 cups Powdered Sugar (or 1 pound)
• 1 cup Butter (Softened)
• 2-3 teaspoons Vanilla
• 1-2 tablespoons Milk

DIRECTIONS:

1. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
2. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
3. Add milk a little bit at a time until frosting is the proper consistency.  

Yield: 2 1/2 cups

Chocolate Zucchini Bread

• 1 cup all-purpose flour
  
• ½ cup unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, at room temperature
• ¼ cup butter, melted and slightly cooled
• ¼ cup oil
• ¾ cup packed brown sugar
• 1 tsp vanilla
• 1 ½ cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

English Muffin Bread

• 5 1/2 cups warm water
• 7 tsp. active dry yeast
• 2 Tbsp. salt
• 3 Tbsp. sugar
• 11 cups all purpose flour

Instructions

1. Mix all ingredients into a large bowl and mix until incorporated and leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
2. Allow to cool. Best if enjoyed toasted.

The Best Cornbread

• 1/2 cup butter, melted
• 1 can (15.25 oz.) creamed corn
• 1 can (15.25 oz) whole kernel corn
• 1 Tbsp. sugar
• 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
• 1 cup sour cream

Preheat oven to 350⁰.

1. Melt the butter and add to a medium-sized bowl.
2. Drain the juice off of the whole kernel corn.
3. Add the can of creamed corn and whole kernel corn. Mix everything together.
4. Add both boxes of Jiffy Corn Muffin Mix and mix well.
5. Add the sugar and mix well. (optional)
6. Add the sour cream and mix well.
7. Pour into a greased 7" X 11" casserole dish.
8. Bake for 45-50 minutes until top is golden brown and the knife comes out mostly clean in the center.

*Can add 1/2 cup shredded cheese & 1 jalapeño, finely chopped. I have added this to only one half of the pan before. 

Cream Cheese Brownies

For the brownies

• 2/3 cup unsalted butter
• 5 ounces semisweet chocolate
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt

For the filling

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Make the brownie base

1. Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside.
2. Melt butter & chocolate microwave in 30-second intervals, stirring between each one.
3. whisk in the sugar until fully combined. Set aside to cool slightly, about 5-10 minutes.
4. Whisk in the eggs, egg yolk, and vanilla. Continue whisking until completely smooth and shiny, about 1 minute.
5. Add the flour, cocoa powder, and salt. Whisk until just combined. Once you no longer see streaks of dry flour, stop whisking. You don't want to overmix the batter.
6. Reserve 1/3 cup of the batter and spread the remaining batter evenly into the prepared pan. The batter will be thick.

Make the filling

1. In a small bowl, beat the cream cheese and sugar until smooth.
2. Add the egg yolk and vanilla. Mix until smooth and creamy.
3. Drop spoonfuls of the cheesecake filling evenly over the brownie batter then drop spoonfuls of the reserved brownie batter in the empty spaces between the cheesecake filling.
4. Use the tip of a knife to gently swirl the dollops together.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking.
6. Cool the brownies in the pan for 5 minutes. Lift the brownies out using the foil as a sling and set on a wire rack to cool completely. Refrigerate for at least 3 hours before slicing.

Can double recipe & bake in 9X13 pan.  (Bake maybe 5-7 min longer)

Easy Homemade Ice Cream

• 2 cups ½ & ½
• 2 cups heavy cream
• ¾ cup sugar
• ¼ cup sweetened condensed milk
• 3 teaspoons of good vanilla extract

Mix all ingredients together & pour into your ice cream maker. Let churn until thick & frozen. Scoop out into container & freeze until solid. To serve let thaw on the counter for 5-10 min. 

Perfect Cinnamon Rolls

ROLLS:

•  4 cups milk
•  1 cup (2 sticks) butter
•  1 cup sugar
•  2 ½ teaspoons salt
•  1 ¾ tablespoons instant yeast (see note)
•  4 large eggs
•  11-13 cups unbleached all-purpose flour

FILLING:

•  1 cup (2 sticks) butter
•  2 cups lightly packed brown sugar
•  2 tablespoons ground cinnamon

FROSTING:

•  8 ounces cream cheese, softened
•  ½ cup (1 stick) butter, softened
•  2 teaspoon vanilla
•  Pinch of salt
•  2 pounds powdered sugar
•  Cream or milk for consistency

INSTRUCTIONS

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 24-inch by 10-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using dental floss cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into 4 rolls - 16 cinnamon rolls total. Repeat this with the other roll - you'll have 32 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 4 across, 5 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350⁰ F.
11. Bake the rolls for about 17-20 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 30 seconds - 1 minute.

Banana "Nice Cream"

Let the bananas ripen before peeling. If they’re green or yellow to start with, leave them out until the bananas at least begin to turn brown. Not-overripe bananas will have something of an earthy taste, as opposed to the more sweet, caramelized flavor they develop as they turn brown.

Once ripe, peel the bananas, cut into pieces, and freeze them.

When the bananas are fully frozen, toss them into a food processor or high-quality blender (such as a Vitamix) and blend until you achieve a consistency that resembles soft serve.

If your blender is having trouble processing, you can add up to 1/4 cup milk of choice or another liquid.

Once the soft-serve texture is reached, you can eat it immediately or scoop it into a container and freeze an additional 30 minutes or so, then scoop out with an ice cream scoop. This will give you a firmer banana ice cream texture.

10 Banana Ice Cream Flavors

Chocolate Banana Ice Cream: Use 3 bananas. Add 1/4 tsp pure vanilla extract, pinch salt, and 3 tbsp cocoa powder.

Mint Chocolate Chip: Use 2 bananas and a pinch of salt. Add 1/8 tsp pure peppermint extract (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a pinch of spirulina or a small handful spinach for color and an extra nutrient boost.

Peanut Butter: Make the original recipe below, adding 2-3 tbsp peanut butter or another nut butter or allergy-friendly alternative before blending.

Cookies’n Cream: Make the original recipe below, adding 2 tbsp coconut butter if desired. After blending, add in a crushed cookie sandwich or Healthy Oreos.

Very Berry: Make the original recipe below, adding 1 cup frozen berries of choice and 1/8 tsp pure vanilla extract.

Strawberry: Use 2 bananas. Blend in 1/2 cup frozen strawberries. Add 1/4 tsp pure vanilla extract and optional shake of cinnamon.

Pina Colada: Make the original recipe below, using 1/4 cup canned coconut milk as your milk of choice. Blend in 1/2 cup frozen pineapple. Stir in shredded coconut if desired.

Vanilla Bean: Use 3 bananas and a pinch of salt. Add 1/2 tsp vanilla bean paste.

Pistachio: Make the original recipe below, adding 2-3 tbsp pistachio butter and 1/8 tsp pure vanilla extract. Sprinkle crushed pistachios on top if desired.

Keto Strawberry Jam

• 2 pounds fresh strawberries stems and hulls removed
• 1/4 cup Trim Healthy Mama Gentle Sweet
• 1 tsp lemon juice
• 1 tsp glucomannan

Add strawberries to a small stockpot. Smash a bit with a potato masher to get the juices flowing.
• Cook strawberries over medium-low heat for 10 minutes or until softened. Smash until juicy with small pieces of strawberries.
• Add the other ingredients. Stir well and chill. This will thicken as it cools.

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.