Cheese Biscuit Bread

3 cups flour
1 TBS baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1 tsp. garlic powder, optional
4 oz cheddar cheese cut in 1/2 inch cubes or 1 cup shredded
1-1/4 cup milk
3/4 cup sour cream
3 TBS butter, melted
1 egg, lightly beaten

1.  Preheat oven to 350℉.  Grease a 9x5 inch loaf pan.

2.  Whisk together the flour, baking powder, salt, cayenne pepper, black pepper and garlic powder together.  Add the cheese and stir to coat the cheese with flour.

3.  In another bowl whisk the milk, sour cream, butter, and egg together.  Add to dry ingredients and stir just until combined.

4.  Pour in prepared loaf pan and bake for 45-55 minutes.  (Put a cookie sheet underneath loaf pan in case some cheese melts out of loaf pan.)  Let cool for 10 minutes before removing from pan.  Loaf cuts better if it sits for an hour after baking. 

From Praying for Parker

Crockpot Chicken and Stuffing

1 lb boneless skinless chicken, (can use frozen)
1 (10 3/4 oz) cream of chicken soup
1 cup chicken broth
1/2 cup water
1 box of stuffing (like Stovetop)

1.  Place chicken in the bottom of a slow cooker.  Cover with chicken broth.

2.  Mix dry stuffing mix with cream of chicken soup and water.  Layer over top of chicken.

3.  Cook on low for 6-8 hours.  (I used frozen chicken and the stuffing was a little soggy next time I will use less chicken broth on the chicken)

From Pinterest

Cinnamon Swirl Banana Bread

For Bread:
3 over-ripe bananas, mashed up
1/3 cup butter, melted
3/4 cup sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
dash of salt
1-1/2 cups flour

For Cinnamon Swirl:
1/3 cup sugar
1 TBS cinnamon

1.  Preheat oven to 350℉.  Grease and flour (or grease and sugar) a 9x5 inch loaf pan.

2.  Mix bananas, butter, sugar, egg, and vanilla together.  Sprinkle baking soda and salt around the top of the banana mixture.  Add flour and gently stir until mixed together.  Don't overmix.

3.  Pour half of mixture in prepared pan.  Stir together sugar and cinnamon.  Sprinkle half or more of cinnamon sugar mixture on batter then top with rest of the batter.  Sprinkle remaining cinnamon-sugar on top.

4.  Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. 

From Lovin From the Oven

Nutella Stuffed Browned Butter Chocolate Chip Cookies

2-1/4 cup flour

1-1/4 tsp. baking soda

1/4 tsp. salt

2 sticks (1 cup) butter

1-1/4 cup packed dark brown sugar (I hadlight it worked fine)

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1-1/2 tsp. vanilla extract

1 TBS plain greek yogurt or sour cream

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar Nutella (or about 24 tsp)

Coarse sea salt for sprinkling, optional

1.  Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes. 

2.  Whisk together the flour, baking soda, and salt in a bowl and set aside.With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

3.  Chill your dough for 2hours in the refrigerator. Place teaspoonfuls of nutella on waxed paper or parchment paper and place in refrigerator for the time your dough is chilling.

4.  Preheat the oven to 350℉. Once dough is chilled measure about 1-1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled!Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently.

5.  Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes.Sprinkle with a little sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.Repeat with remaining dough.

These make great chocolate chip cookies without the Nutella also

 From Ambitious Kitchen

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3 oz) low-fat cream cheese
2-3 TBS flour
1 tsp. salt
1 TBS butter
3 cloves garlic
1 cup grated parmesan cheese

1.  Place milk, cream cheese, flour, and salt in a blender and blend until smooth.

2.  In a non-stick saucepan, melt butter on medium high heat and then add garlic.  Let the garlic saute for about 30 seconds.

3.  Add milk mixture to the pan with butter and garlic.  Stir constantly until it just comes to a simmer (3 or 4 minutes).  Keep stirring and let it cook for a few more minutes until it is thickened.  Remove from heat.

4.  Add cheese.  Stir and then cover immediately.  Let stand for at least 10 minutes.  It will continue to thicken while standing.  Season with more salt if desired.

Serve over noodles with chicken or as a pizza sauce, etc.

From Our Best Bites

Peanut Butter Chocolate Chip Banana Bread

1-1/4 cup flour
6 TBS white sugar
6 TBS packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 medium very ripe bananas, mashed very well
1/3 cup plain or crunchy peanut butter
2 TBS plain fat-free yogurt or sour cream
1 large egg
1 tsp. vanilla
2 TBS canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 TBS flour

1.  Preheat oven to 350℉.  Coat 9x5 inch loaf pan with cooking spray; add a strip of parchment paper to bottom of pan for easy removal.

2.  Combine flour, sugar, baking powder, baking soda, and salt in bowl.

3.  In another bowl or bowl of mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips.

4.  Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan and allow to cool completely on wire rack before slicing.

From For Goodness Sake