Big Kahuna Teriyaki Sandwiches

What You'll Need

• 4 small-medium boneless skinless chicken breasts, pounded to ½ inch thickness (you can also use two large breasts and butterfly them)
• 1 teaspoon garlic powder
• 1 teaspoon paprika (or smoked paprika)
• 1 teaspoon salt
• 4 slices swiss or provolone cheese
• 8 thin slices of deli ham (Virginia ham, Black Forest ham, use your favorite)
• 8 pineapple rings (fresh or canned)
• ¼ cup cilantro, roughly chopped
• 1 - 1½ cups teriyaki sauce (store bought OR click here for an easy homemade recipe)
• 4 sandwich buns or burger buns
• optional: sesame seeds, mayo

How to Make It

1. Season chicken breasts with garlic powder, paprika, and salt. Cook over medium heat on the stove OR on the grill, 5-6 minutes on each side until chicken is cooked through. Set aside and allow to cool slightly. Optional: Once cool enough to touch, slice chicken breasts into 1 inch strips - this is what I did but you could also leave the breasts whole if they are the right size for your sandwich buns.
2. Slice buns open. If desired, spread mayo on each bun.
3. Place chicken on the bottom of each bun. Top with a slice of cheese, then some teriyaki sauce. Add ham slices, then pineapple, and then top with more teriyaki sauce. Sprinkle with chopped cilantro and if desired, sprinkle sesame seeds on top. Top with remaining bun. Serve warm.

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Chocolate Wafer Crust Chocolate Cheesecake

What You'll Need

• 1 package chocolate wafers 8.5 ounce
• 3 Tablespoons butter or margarine
• 3/8 cup unsweetened chocolate
• 1 1/8 cups semi sweet chocolate
• 4 packages softened cream cheese 3 ounce
• 2 Tablespoons vanilla flavoring
• 1 cup whipping cream
• 6 eggs
• 1 cup sugar
• 1 container whipped topping

How to Make It

1. About 20 minutes before preparation time place the cream cheese out onto the countertop to soften for mixing.
2. Prepare a 9 inch spring form pan by lightly coating it with cooking spray and then set aside until needed.
3. Melt 2 tablespoons of butter or margarine in a small saucepan and then set aside until needed.
4. Preheat the oven to 350 degrees Fahrenheit.
5. To prepare the cheesecake crust you will crush the chocolate wafers and then add the melted 2 tablespoons of butter or margarine. Mix to combine into a crumbly type of dough. Press this mixture into the bottom and along the sides of the prepared 9 inch spring form pan. Set aside until needed.
6. To prepare the creamy filling you will begin by beating the softened cream cheese until it is smooth and creamy and then set aside until needed.
7. Using a double boiler over hot water, you will add the remaining butter or margarine, the unsweetened chocolates and the semi sweet chocolates to melt while stirring until the chocolates are melted and smooth. Add the cream cheese and beat well. Add the vanilla flavoring and whipping cream, and then stir until well combined.
8. Beat the eggs together with the sugar and then gradually add this mixture into the chocolate mixture slowly. Pour this mixture into the prepared cooled cheesecake crust. Place in the preheated oven to bake for about 40 to 45 minutes or until the cake begins to slightly puff up in the center. Remove from heat and allow the dessert to completely chill before un-molding it for cutting into individual servings. Garnish with a nice dollop of whipped topping before serving to family and friends.

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Luscious Black Forest Cheesecake Recipe !

What You'll Need

• 1-1/4 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 2 envelopes unflavored gelatin
• 1 cup cold water
• 1 can (21 ounces) cherry pie filling
• 1/2 teaspoon almond extract
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup sugar
• 2 ounces semisweet chocolate, melted and cooled
• 1 teaspoon brandy extract or vanilla extract
• 1 cup heavy whipping cream, whipped
• Maraschino cherries and additional whipped cream and melted chocolate for garnish, optional

How to Make It

1. Combine crumbs and butter; press into the bottom and up the sides of a 9-in. springform pan. Chill for 15 minutes.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
3. Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Beat in the melted chocolate, brandy extract and remaining gelatin mixture.
6. Fold in whipped cream; spread over cherry layer.
7. Chill at least 3 hours.
8. Remove from pan.
9. Garnish with the whipped cream, cherries and chocolate if desired. Yield: 12-16 servings.

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Twix Caramel Cookie Bars !

What You'll Need

• 2 1/8 cups all-purpose Gold Medal flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter, melted and cooled to room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped Twix candy bars
• 1 cup milk chocolate chips
• 4 tablespoons salted caramel sauce
• Sea salt, for sprinkling over bars

How to Make It

1. Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, sea salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chopped Twix candy bars and chocolate chips.
4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Drizzle caramel sauce over the bars. Swirl caramel sauce into the cookie bars with a toothpick. Use a knife to smooth over the bars and spread in the caramel. Sprinkle cookie bars very lightly with sea salt.
5. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

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Easy Baked Chicken Breasts !

What You'll Need

• 2/3 c mayonnaise
• 1/4 c freshly grated Parmesan cheese
• 1/2 c seasoned bread crumbs, finely crushed
• 1-1/2 tsp. seasoning salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. granulated garlic or garlic powder
• 1/2 tsp. Coleman’s mustard
• 1/2 tsp. soy sauce
• 4 skinless, boneless chicken breasts

How to Make It

1. Preheat oven to 375.
2. Spray a baking dish large enough to hold the chicken in a single layer.
3. In a medium sized bowl, mix all ingredients except chicken until blended.
4. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
5. Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.

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Strawberry Lemon Yogurt Cake !

This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

What You'll Need

• 1/2 cups all purpose flour
• 1/2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

GLAZE

• 1/4 cups powdered sugar
• 1-2 tablespoons lemon juice

How to Make It

1. Heat oven to 325 degrees.
2. Grease and flour a 10-inch bundt pan and set it aside.
3. In a bowl, stir together flour, baking soda and salt.
4. Mix in the lemon zest and set aside.
5. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
6. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
7. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated.
8. Gently fold strawberries into the batter.
9. Pour the batter into the prepared bundt pan.
10. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
11. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely.
12. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.
13. Drizzle glaze over top of the cake, letting it drip down the sides.

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The Best Lemon Blueberry Bread Recipe !

What You'll Need

• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• ½ cup plain yogurt, regular or lowfat

How to Make It

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

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