Cashew Alfredo Pasta with Broccoli

What You'll Need

• eight ounces dry pasta, I used shells
• two cups broccoli florets
• Cashew Alfredo Sauce:
• one and one half cups raw unsalted cashews, soaked overnight or boiled for 30 minutes
• one cup + three tablespoons plain, un-sweetened almond milk
• two tablespoons nutritional yeast
• two tablespoons chopped basil
• one tablespoon chopped Italian parsley
• three teaspoons Herbs De Provence
• overflowing one quarter teaspoon garlic powder
• three quarters teaspoon salt
• one quarter teaspoon black pepper

How to Make It

1. Cook the pasta according to package directions.
2. When pasta is three minutes from being done, add the broccoli florets.
3. Drain pasta and broccoli and add Alfredo sauce.
4. Stir until combined and serve hot.
5. To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for one to two minutes, until smooth and creamy.

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Chicken Cordon Bleu Pizza

What You'll Need

• one pizza crust, ours was approximately 12 x 8 inches
• one half cup Alfredo sauce
• one cup cooked chicken, cubed
• six or so slices of thinly sliced ham
• one half cup crumbled bacon
• one cup shredded Swiss cheese
• one cup shredded mozzarella cheese
• Parsley for garnish, if desired

How to Make It

1. Roll out the pizza crust into a 12 x 8 inch rectangle.
2. Spread with Alfredo sauce.
3. Top the pizza with cooked chicken, ham, bacon and both cheeses.
4. Bake according to the instructions on the crust.
5. Watch it close at the end of the baking time to prevent the cheese from browning too much.

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Raspberry Mocha Mudslide Parfaits

What You'll Need

• eight ounces cream cheese (I used reduced fat), the kind in a brick
• one half cup granulated sugar
• one half cup BAILEYS® Coffee Creamer, in BAILEYS® Mudslide flavor
• two tablespoons unsweetened cocoa powder
• one teaspoon instant espresso granules
• one cup heavy cream, cold
• four ounces fresh raspberries, pureed
• about twelve chocolate sandwich cookies, finely processed, or approx.
• one cup of chocolate cookie crumbs

How to Make It

1. Place the cream cheese and sugar in a large mixing bowl, and whip on medium speed until creamy and well-combined.
2. In a large liquid measuring cup, whisk the BAILEYS® Coffee Creamer together with the cocoa and espresso powder.
3. Add the mixture to the bowl, scraping the sides down with a silicone spatula, and continue to mix on medium speed.
4. In a thin, slow stream, pour in the cold cream.
5. When all the cream has been added, turn the mixer up to medium high speed and whip until fluffy and stiff.
6. In small jars, layer the mousse with the cookie crumbs and raspberry puree.
7. Serve cold.

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Granola Breakfast Skillet Cake

What You'll Need

• one half cup coconut oil
• three eggs
• one teaspoon baking powder
• one and one half cups Granola Girl Chocolate Decadence Granola
• OPTIONAL
• one half cup dark chocolate chips
• one half cup white chocolate chips

How to Make It

1. Preheat oven to 350
2. Grind up granola - when ground, it will be about one cup
3. Melt coconut oil in a skillet over a low flame, making sure to take skillet off as soon as coconut oil melts -making sure it doesn't get too hot
4. Whisk in Eggs and ground up granola and baking powder
5. Bake for 30 minutes
7. OPTIONAL
8. Melt dark and white chocolate (I melted them by zapping them in microwave safe bowls in the microwave for 2 - 30 second intervals, stirring between.
9. Drizzle over cake

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Nutella Stuffed Pancakes

What You'll Need

• one and one half cups plain flour
• three tsp baking powder
• four tbsp sugar
• Pinch of salt
• one egg
• one cup + two tbsp milk (I used low fat)
• one tsp vanilla essence (optional)
• one tsp butter, separated (2 x ½ tsp)
• Sliced strawberries (optional)

How to Make It

Frozen Nutella Disc

1. Line a baking tray with baking paper (parchment paper).
2. Dollop 1½ to two tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick.
3. Repeat to make seven discs.
4. Place the tray in the freezer until firm (around 1 to 1½ hours).
5. Peel off the parchment paper.
6. Keep the Nutella discs in the freezer until required (they soften quickly).

Pancakes

7. Place the Dry Ingredients in a bowl and whisk to combine.
8. Make a well in the centre and place the Wet Ingredients in the well.
9. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
10. Melt ½ tsp butter in a non stick fry pan over medium heat.
11. Once melted, wipe most of the butter off with a paper towel.
12. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking.
13. Dollop ¼ cup of batter into the fry pan.
14. Working quickly, place one Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc.
15. When bubbles start appearing around the edges (around two minutes), lift up the edge and make sure the underside is golden.
16. Then flip and cook until the other side is golden.
17. Repeat with remaining batter.
18. Melt more butter in the pan after the 3rd or 4th pancake.
19. You should be able to make seven in total, but sometimes it makes six - depends on how much batter you use on top of the Nutella.
20. Serve warm with sliced strawberries, if using.
21. You could also serve with cream but I find that it's not necessary!

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Cheesecake Factory’s Spicy Cashew Chicken

What You'll Need

• one third cup canola or vegetable oil
• 1½ lbs chicken breast, cut into bite size chunks
• Seasoned Rice Flour, ingredients below
• Rice Flour Batter, ingredients below
• Spicy Soy-Sherry Sauce, ingredients below
• 8 oz. Cashews, chopped or crushed
• 6 green onions, cut into ¼" pieces
• 2 tsp. White Sesame Seeds
• 2 tsp. Fresh Parsley, chopped
• Perfect Brown Rice, Every Time to serve with meal

Seasoned Rice Flour

• ¾ cup Rice Flour
• ¼ tsp. Kosher Salt
• ⅛ tsp. Ground Black Pepper
• ⅛ tsp. Paprika ⅛ tsp.

Baking Powder Rice Flour Batter

• 1½ cups Rice Flour
• ¼ cup All-Purpose Flour
• ¼ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper
• 1½ cups Ice Water

Spicy Soy-Sherry Sauce

• Yield: Approximately 2 cups
• 1 cup Hoisin Sauce*
• ¼ cup Soy Sauce*
• ¼ cup Sherry Wine
• 1 tbsp Sriracha sauce
• ¼ cup Granulated Sugar
• 2 oz Fresh Garlic, minced
• ¼ tsp. Crushed Red Chili Flakes

How to Make It

To Make Seasoned Rice Flour:

1. Mix the ingredients into a bowl together.

To Make the Batter:

2. Combine all the ingredients together, in a bowl over ice.
3. Keep COLD.

To Make the Sauce:

4. Combine the sauce ingredients together and mix well.

To Make the Dish:

5. Toss the chicken with the seasoned rice flour.
6. Put the batter into a large bowl with the chicken.
7. Carefully combine the two until well coated.
8. Heat the canola oil in a large pan or wok on medium high.
9. Add the chicken pieces to the pan, and cook three minutes on each side until browned and crispy.
10. Break apart any pieces that stay stuck together.
11. Add the sauce and cashews into the pan.
12. Add in the chicken and green onions.
13. Toss all the ingredients together until well coated.
14. Let cook for 30 seconds to a minute for the sauce to thicken.
15. Garnish with sesame seeds, parsley and crushed cashews.
16. Serve with Perfect Brown Rice, Every Time.

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Patriotic Sugar Cookie Bars

What You'll Need

• one c. butter, softened at room temperature
• two c. sugar
• four eggs
• two tsp. vanilla
• one tsp. salt
• one half tsp. baking soda
• five c. flour

For the Frosting:

• two and one half c. powdered sugar
• one half c. butter, softened at room temperature
• one eighth - one quarter tsp. almond extract
• three Tbsp milk
• blue food coloring
• patriotic sprinkles

How to Make It

1. Grease a standard rimmed cookie sheet (about 12x17) and set aside.
2. Cream together butter and sugar on medium speed.
3. Add eggs one at a time, allowing each egg to be incorporated into the mixture.
4. Scrape the sides of the bowl and add vanilla; mix well.
5. Whisk together salt, baking soda, and flour in a medium bowl.
6. Slowly add to the sugar mixture until just combined.
7. Press the dough evenly into the greased cookie sheet.
8. Bake at 375° for 15 minutes until lightly golden. Remove from oven and set aside to cool.
9. Prepare frosting by using an electric hand mixer to beat the butter until smooth.
10. Then add two Tbsp milk, a small amount of food coloring, and almond extract; mix together.
11. Add powdered sugar about a half cup at a time to avoid a mess.
12. Add one Tbsp milk and combine.
13. At this point you can add more food coloring if you want to darken the color of the frosting.
14. Frost sugar cookie bars and immediately add sprinkles.
15. Cut into about 36-40 bars.
16. Store in an airtight container.
17. These can be easily made the day before you need them and stored to serve the next day.

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