Compiled Recipe – Chicken and Rice Casserole

Chicken and Rice Casserole

* 2 ½ cups cooked chicken (diced)
* 2 cups cooked rice
* 2 carrots (peeled and finely chopped)
* 1 ½ cup whole milk
* 1 cup chicken broth
* ½ cup parmesan cheese
* ½ cup breadcrumbs
* ¾ cup frozen peas (thawed)
* ¼ cup all-purpose flour
* 6 tbsp unsalted butter (divided)
* kosher salt
* freshly ground pepper

1) Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.

2) In a large saucepan over medium heat, melt 4 tablespoons butter, then whisk in flour and cook for 1-2 minutes, or until smooth.

3) While whisking continuously, gradually pour in milk and chicken broth and stir until totally incorporated.

4) Add chicken, rice, and veggies to the broth mixture and season with salt and pepper.

5) Transfer chicken and rice mixture to baking dish and sprinkle parmesan and breadcrumbs evenly over the top.

6) Cut up remaining butter into small pieces and dot those over the breadcrumbs.

7) Place baking dish in oven and bake for 20-25 minutes, or until bubbly and golden brown.

8) Remove from oven and serve hot.




Compiled Recipe – Reese’s Spread Mug Cake

Reese’s Spread Mug Cake

* 4 tbsp. all-purpose flour
* ¼ tsp. baking powder
* 3 tbsp. peanut butter cup (Reese’s chocolate, spread)
* 2 tsp. granulated white sugar
* 4 tbsp. milk

1) Combine all ingredients in a microwave-safe mug. Mix with a small whisk until batter is smooth.

2) Cook in microwave for approximately 1 minute 20 seconds. Top of cake should look done/be dry. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.


Compiled Recipe – Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

* ½ cup all purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp. baking soda
* ¼ tsp. salt
* ½ cup unsalted butter (softened to room temperature)
* ¾ cup light brown sugar (or dark brown)
* ¼ cup granulated sugar
* 1 egg (at room temperature)
* 1 tbsp. milk
* 2 tsps. vanilla extract
* 1 ½ tbsp. red food coloring (liquid, gel or 2 tsp. beet powder alternative)
* 1 cup semi-sweet chocolate morsels (plus a few extra or after baking)

1) Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2) Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.

3) Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days– see make ahead tip). Chilling is mandatory.

4) Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5) Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 11-12 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) – that’s optional and only for looks.

6) Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.



Compiled Recipe – Hot Chocolate Mug Cake

Hot Chocolate Mug Cake

* 3 tbsp. all-purpose flour
* 1 tbsp. hot cocoa mix (Swiss Miss Milk Chocolate with Mini Marshmallows)
* 2 tsp. granulated sugar
* ¼ tsp. baking powder
* 3 tbsp. milk
* ½ tbsp.. vegetable oil
* 5 mini marshmallows

1) Add all ingredients except mini marshmallows into a microwave-safe mug. Mix with a small whisk until batter is smooth. Add in mini marshmallows. If you want them on the top, leave them as is. If you want them mixed into the batter, stir them into the batter.

2) Microwave for about 1 minute, or until cake is cooked. Top of cake should be dry to the touch. Cake is best consumed warm.


Compiled Recipe – Queso De Bola Dip With Toasted Ensaymada

Queso De Bola Dip With Toasted Ensaymada

* 2 tbsp. unsalted butter
* 2 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* 2 ½ cups queso de bola, grated, plus more to top
* 8 to 10 ensaymada, store-bought, cut into cubes

1) Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.

2) Add queso de bola and stir continuously until completely melted.

3) Meanwhile, place ensaymada cubes on a parchment lined baking sheet. Toast in a toaster oven or in an oven pre-heated to 350◦F until golden, about 5 minutes. Set aside.

4) Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.


Compiled Recipe – Cocoa Pudding Cake

Cocoa Pudding Cake

* 1 cup Ultragrain All-Purpose Flour
* ½ cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* ¾ cup reduced fat (2%) milk
* 2 tbsp. Pure Wesson Canola Oil
* 1 tsp. vanilla extract
* 3 envelopes (0.55 oz. each) Swiss Miss Sensible Sweet Trade ; No Sugar Added Hot Cocoa Mix
* 1 ¼ cup boiling water
* Reddi-wip Fat Free Dairy Whipped Topping

1) Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.

2) Spoon batter into un-greased 8×8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.

3) Cool cake 10 minutes. Serve warm with Reddi-wip.


Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Chocnut Brownie

Chocnut Brownie

* 1 (180 gram) pack dark chocolate buttons
* ½ cup brown sugar
* ¾ cup Golden Fiesta Canola Oil
* 2 large eggs
* 12 large Chocnut bars, crumbled
* 1 tsp. vanilla extract
* 2 tbsp. water
* ¾ cup all-purpose flour
* ¼ tsp. baking soda, sifted
* ½ tsp. UFC salt

1) Preheat oven to 350◦F. Lightly grease baking pan with Golden Fiesta Canola Oil. Set aside.

2) In a large bowl, melt chocolate in a double boiler. Set aside to cool slightly.

3) In a separate bowl, whisk brown sugar, Golden Fiesta Canola Oil, and eggs until well mixed and thick.

4) Add melted chocolate and choco-nut bars to the egg mixture. Whisk until well blended.

5) Add vanilla extract and water. Mix until combined.

6) Pour batter into the prepared baking pan. Bake for 30 minutes or until set.

7) Remove from the oven and cool on a wire rack. Cut into 2-inch squares and serve.

Tip: To know if the brownies are done, insert a toothpick—it should come out clean!


Compiled Recipe – Peppermint Biscotti

Peppermint Biscotti

* PAM Baking Spray
* 2 ¾ cup all-purpose flour
* 1 tsp. baking powder
* ½ tsp. salt
* ½ cup unsalted butter, melted
* 2 tbsp. Pure Wesson Vegetable Oil
* 2 large eggs
* ¾ tsp. peppermint extract
* 1 cup finely crushed peppermint candies, divided (about 32 round candies)
* 1 cup confectioners’ sugar
* 3 envelopes (0.85 oz. each) Swiss Miss Simply Cocoa Milk Chocolate Hot Cocoa
* 3 tbsp. reduced fat (2%) milk

1) Preheat oven to 350°F. Spray a baking sheet with baking spray. Stir together flour, baking powder and salt in medium bowl; set aside. Beat butter, oil and sugar in large bowl on medium-high speed until light and fluffy. Add eggs and peppermint extract; beat on medium speed until blended. Reduce speed to low and beat in dry ingredients until just combined. Stir in 1/2 cup crushed candies.

2) Divide dough in half. Shape each half into a 9×2-inch rectangle on baking sheet. Bake 25 to 28 minutes, until lightly browned and firm around outside. Reduce oven temperature to 325°F. Cool logs 10 minutes and place on cutting board. Cut 1/2-inch thick slices and place cut-side down on baking sheet. Continue baking 20 to 25 minutes until dry and crisp, flipping halfway through. Cool on wire rack.

3) Meanwhile, whisk together powdered sugar, cocoa and milk in small bowl. Dip one end of each cookie in glaze and sprinkle evenly with remaining candy. Place cookies on wire rack until glaze is dried, about 20 minutes.



Compiled Recipe – Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles

* PAM Baking Spray
* 1 cup all-purpose flour
* 2 envelopes (0.96 oz. each) Swiss Miss Simply Cocoa Dark Chocolate Hot Cocoa Mix
* 2 tsps. ancho chili powder, divided
* ¼ tsp. baking soda
* ¼ tsp. cream of tartar
* ¼ tsp. salt
* ½ cup unsalted butter, softened
* ½ cup granulated sugar
* 1 egg
* ½ tsp. vanilla extract
* 2 tbsp. granulated sugar
* 1 tsp. ground cinnamon
* ¼ tsp. cayenne pepper

1) Preheat oven to 350°F. Spray baking sheets with baking spray.

2) Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.

3) Stir together 2 tablespoons sugar, remaining 1 teaspoon chili powder, cinnamon and cayenne pepper in small bowl. Shape dough into 1-inch balls. Roll in sugar mixture and place on baking sheets. Bake 10 to 12 minutes until just set. Let cool 1 minute then remove to wire racks to cool completely.