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Recipes
Mocha Chia Pudding
By Bailey1_
Brew a strong herbal coffee simmering 2 tbs of herbal blend with 2 cups of water for 15 minutes or until liquid i...
- 2 tbs traditional herbal coffee blend
- 1/3 cup (55 gr) dry chia seeds
- 1/3 cup coconut cream - undiluted
- 1 tbsorganic vanilla extract
- 1 tbs Swerve
- 2 tbs (15 gr) Cacao nibs
Caramel Dip
By Bailey1_
This makes the best fruit dip, ice cream topping and even a great addition to coffee drinks
- 14 ounce can of sweetened condensed milk
Skillet Chicken With Fennel and Walnuts
By Bailey1_
Place the chicken in a zip-top bag (or between two sheets of plastic wrap) on a cutting board
- 8 oz boneless, skinless chicken breast
- sea salt and freshly ground black pepper to taste
- 1 1/2 tbsp extra-virgin olive oil
- 2 medium fennel bulbs, sliced 1/2 inch thick
- 1 small onion, sliced 1/2 inch thick
- 2 tsp dried oregano
- 2 garlic cloves, minced
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- 2 tbsp chopped fresh basil
- 2 tbsp crushed walnuts
Rocco DiSpirito's Breakfast Bowl with Quinoa and Strawberries | The Dr. Oz Show
By Bailey1_
The quinoa breakfast bowl has become the new green juice
- 4 cups strawberries (can also add raspberries, blueberries or blackberries)
- 2 tbsp hemp hearts
- 20 almonds, toasted and chopped
- 1/4 cup cooked quinoa
Dark Chocolate Cherry Fudge
By Bailey1_
Directions Line 8-inch-square baking pan with foil
- 1 1/2 cups granulated sugar
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
- 3/4 cup dried cherries, coarsely chopped
- 1 teaspoon vanilla extract
Peanut Butter Cup Brownies
By Bailey1_
1 box of your favorite brownie mix Preheat oven to 350 degrees
- Makes 40 brownies as adapted
- 1 box of your favorite brownie mix
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup creamy peanut butter
Chicken and Dumplings
By Bailey1_
Remove skin from chicken and shred meat into large pieces
- 1 whole store-bought roast chicken (about 2 pounds)
- 2 tablespoons vegetable oil
- 1 container (7 ounces) chopped onions
- 6 cans (14 ounces) low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 container (14 ounces) pre-cut carrot sticks, chopped
- 1 container (14 ounces) pre-cut celery sticks, chopped
- 1 roll (16.3 ounces) golden buttermilk biscuit dough
- 1 can (10.5 ounces) condensed chicken gravy
Dirt Cake
By Bailey1_
Crush Oreo’s. In the large bowl of a mixer, cream together cream cheese and butter
- 1 package Oreo’s
- 2 small boxes vanilla instant pudding
- 2 (8 oz. each) pkgs. Cream cheese, softened
- 1/2 stick margarine, softened
- 12 oz. Cool Whip
- 3 c. milk or half & half
- 1 c. powdered sugar
Italian Pasta Salad I
By Bailey1_
Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain
- 1 (16 ounce) package rotini pasta
- 1 cup Italian-style salad dressing
- 1 cup creamy Caesar salad dressing
- 1 cup grated Parmesan cheese
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 1 red onion, diced
Sausage, Veggie, and Egg “Muffins”
By Bailey1_
Preheat oven to 375°. Brown the sausage in a saucepan over medium heat
- Yields 12 muffins
- 1 lb maple breakfast sausage
- 1 cup frozen chopped broccoli, cooked
- 1 small can of sliced mushrooms (use fresh if you have them, I just didn’t)
- 1/2 cup diced onion
- 8 eggs
- 1/4 cup milk
- 1/2 tbsp vegetable oil
- 1/2 tsp baking powder
- Salt & Pepper, to taste