Compiled Recipe – Halloween Snack Pack Pudding Cupcakes

Halloween Snack Pack Pudding Cupcakes

* 1 box white cake mix
* 3 eggs
* 1/3 cup oil (Wesson)
* food coloring
* 4 chocolate (Snack Pack Puddings)
* 1 can icing (white)
* food coloring
* 18 Oreos (Halloween)

1) Preheat oven to 350.

2) Make the cake mix as directed on the package with the eggs, water and oil. Add food coloring to make the batter orange. I used 50 drops of yellow food coloring and 8 drops of red.

3) Put the batter into cupcake liners and bake as directed and let cool.

4) Use a knife to cut a cone-shaped section out of each cupcake.

5) Spoon Chocolate Snack Pack Pudding into the center of each cupcake.

6) Mix food coloring in with the white icing. I used 12 drops of yellow and 4 drops of red.

7) Pipe icing onto the cupcakes, completely covering the pudding.

8) Push an Oreo into the center of each cupcake.


Compiled Recipe – Bulletproof Coffee Egg Latte

Bulletproof Coffee Egg Latte

* 8 ounces coffee (black)
* 1 tbsp. grass-fed butter
* 1 tsp oil (Brain Octane)
* 2 eggs (pasture raised)
* 1 scoop vanilla (Collagen Protein)
* ¼ tsp. cinnamon

1) Add eggs, butter, oil and cinnamon to the blender.

2) Add coffee and blend for 45 seconds on high.

3) Add collagen protein and blend for 5 seconds on low.

4) Top with cinnamon.

* Nutritional Info (per serving) – Calories: 331 | Protein: 24 g | Carbs: 1 g | Fiber: 0 g | Sugar:0 g | Fat: 25 g | Saturated Fat: 15 g | Polyunsaturated: 2 g | Monounsaturated: 4 g | Trans fat: 0 g | Cholesterol: 402mg | Sodium: 280 mg | Potassium: 138 mg | Vitamin A: 21 mg | Vitamin C: 0 mg | Calcium: 6 mg | Iron: 10 mg

* This egg coffee is a traditional Vietnamese drink that’s usually made with egg yolks, sugar, condensed milk and of course, coffee. It is a keto egg coffee recipe which has all the flavor of a creamy, protein –rich concoction, without the inflammatory , energy sapping ingredients.


Compiled Recipe – Mousse Au Chocolat

Mousse Au Chocolat

* 3 eggs (yolk and white separated)
* 90 grams dark chocolate
* 3 tbsp. water
* unsweetened cocoa powder (or coconut flakes to serve)

1) Melt the chocolate in a bain-marie with three tablespoons of water.

2) Beat lightly the egg yolks, then pour in the melted chocolate: whisk quickly until smooth.

3) Beat the egg whites until stiff: stir in a tablespoon of whipped egg whites into the chocolate to soften it, then fold the rest of the egg whites until perfectly blended.

4) Spoon the mousse into 4 coffee cups and stack them away in the fridge for a few hours.

5) Just before serving sprinkle the mousse with the cocoa powder or some coconut flakes.


Compiled Recipe – French Toast Soufflé

French Toast Soufflé

* 1/3 cup pure maple syrup
* 2 large eggs (separated)
*  ½ tsp. vanilla extract
* 2 tbsp. all-purpose flour
* 1/8 tsp. kosher salt
* powdered sugar

1) Preheat oven to 400°F with oven rack in lowest third of the oven. Place 4 (5-oz.) ramekins on a baking sheet, and lightly coat with cooking spray. Set aside.

2) Beat maple syrup, egg yolks, and vanilla in a medium bowl with an electric mixer on medium-high speed until thickened, about 1 minute. Add flour, and beat until combined.

3) Beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Gently fold one-fourth of meringue into syrup mixture; fold mixture into remaining meringue. Quickly divide among prepared ramekins.

4) Place baking sheet with filled ramekins on lowest oven rack, and immediately reduce temperature to 375°F. Bake until puffed and golden, 12 to 13 minutes. Sprinkle with powdered sugar, and serve immediately.



Compiled Recipe – Bistro Breakfast

Bistro Breakfast

* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.






Compiled Recipe – Fresh and Creamy Lime Pie

Fresh and Creamy Lime Pie

* ½ recipe Whole Wheat Pie Crust, blind baked according to package directions

(For the filling)
* 9 oz. sugar (1 1/3 cup; 255 grams)
* 1 ½ oz. cornstarch (about 1/3 cup plus 1 tablespoon; 42 grams)
* ¼ tsp. (1 gram) Diamond Crystal kosher salt; for table salt, use about half as much by volume or weight
* 4 large eggs (about 7 ounces; 195 grams)
* ¼ oz. lime zest (about 2 tablespoons; 7 grams) from about 4 limes
* 8 oz. fresh lime juice (about 1 cup; 225 grams) , from about 8 limes
* 16 oz. milk, any percentage will do (about 2 cups; 455 grams)
* ¼ tsp. rosewater (optional)

(For the Topping)
* swiss meringue, full or half batch , as desired

1) Getting Ready: In a 9-inch glass pie dish, prepare and blind-bake the whole wheat pie crust according to the directions in the recipe. This can be done up to a week in advance; crust can be held at room temperature if wrapped tightly in plastic.

2) For the Filling: In a 3-quart stainless steel saucier, combine sugar, cornstarch, and salt and mix until smooth, then whisk in eggs, lime zest, and lime juice, followed by milk. Cook over medium-low heat, whisking constantly but gently, until hot to the touch, about 5 minutes.

3) Increase heat to medium and continue whisking until thick, about 3 minutes longer. When custard begins to bubble, set a timer and continue whisking for exactly 2 minutes. (This is important to neutralize a starch-dissolving protein found in egg yolks.) Remove from heat and stir in rosewater, if using. Pour into prepared pie crust. For a silkier texture, first strain through a stainless steel sieve, pushing the thick custard through with a flexible spatula.

4) For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Prepare Swiss Meringue as directed, making a half or full batch depending on your own personal preference for meringue. Transfer to a piping bag fitted with a large star tip. Starting at the very edge of the pie, pipe meringue kisses over surface of custard until completely covered. Alternatively, spread meringue over custard with the back of a spoon. Place on a wire rack set inside a half sheet pan (this setup minimizes heat transfer to the custard) and bake pie until meringue is well browned, about 15 minutes.

5) To Serve: Cool pie to room temperature, then cover loosely in plastic and refrigerate until no warmer than 60°F (16°C), about 3 1/2 hours. Cut with a wet chef’s knife, rinsing the blade clean with cold water between slices. Wrapped in plastic, leftovers can be refrigerated up to 1 week.



Compiled Recipe – Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

* 3 milk chocolate (Swiss Miss envelopes)
* 4 packages cream cheese (softened)
* ½ cup chocolate cracker crumbs
* 1 cup sugar
* 3 tbsp. butter (melted)
* 1 tsp. vanilla extract
* 4 eggs (room temperature)
* marshmallows (large size if desired)

1) First, preheat your oven to 325º F. Take a food processor and add one package at a time of chocolate graham crackers to crumble. You will need, at least  1 1/2 cups.

2) In a large bowl, begin adding the ingredients.

3) Add four packages of (soften) cream cheese, three Swiss Miss Milk Chocolate envelopes, one tablespoon of vanilla, and one cup of sugar to the mixing bowl. Mix with a blender on low speed. Adding one egg at a time with mixing in between each egg.

4) In a medium-size bowl, add your graham cracker crumbles with three tablespoons of melted butter. For faster results, you can melt your butter in the microwave.

5) Blend together with using a fork then press onto the bottom of the pan. Bake for three minutes and remove from oven.

6) Pour the cheesecake mixture over the crust and bake for 55 minutes or until the center is almost set. Remove from the oven, let cool then place in the fridge to cool completely and set for a minimum of three hours or longer.

7) While your cheesecake is in the refrigerator, make yourself and your family a yummy Milk Chocolate Milkshake by using one packet of the Swiss Miss Milk Chocolate -Hot Chocolate Mix.



Compiled Recipe – Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

* 1 ½ cup flour
* 1 tsp. salt
* 1 cup unsalted butter
* 1 ½ cup granulated sugar
* 1 tbsp. lemon zest
* 4 eggs
* 2 tbsp. fresh lemon juice
* 1 cup powdered sugar
* 2 tbsp. fresh lemon juice
* 2 tsp. lemon zest

1) Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.

2) Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.




Compiled Recipe – Beef Misono

Beef Misono

* 2 tbsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. sugar
* salt
* pepper
* ½ kilo beef (use sirloin cut), sliced sukiyaki style
* 1 tbsp. vegetable oil
* 3 tbsp. butter
* 2 cloves garlic, minced
* 1 medium white onion, sliced thinly
* 1 medium carrot, julienned
* 1/3 cup bean sprouts (togue)
* 4 cups rice, steamed
* 4 medium eggs (for topping)

1) Combine soy sauce, sugar, sesame oil, salt, and pepper in a bowl. Mix well. Marinate beef in mixture for at least 20 minutes or overnight.

2) Heat oil and butter in a pan over medium heat. Stir-fry garlic, onions, carrots, and togue for 2 to 3 minutes. Push vegetables to the side. Increase heat. Add beef; sauté for 1 to 2 minutes. Toss everything together; stir-fry until beef is cooked. Season with salt, pepper, and sesame oil.

3) Divide rice among 4 bowls. Top with beef mixture and eggs while hot. Serve immediately.


Compiled Recipe – Chocolate Heart Shaped Pancakes

Chocolate Heart-Shaped Pancakes

* PAM Original No-Stick Cooking Spray
* 2 cups original baking mix
* 4 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 ½ cup reduced fat (2%) milk
* 2 eggs
* 3 cups miniature marshmallows
* 1 tbsp. Parkay Original Spread-tub
* Reddi-wip Original Dairy Whipped Topping, divided

1) Spray large skillet or griddle and two 5-inch heart-shaped metal cookie cutters with cooking spray. Heat skillet over medium heat until hot.

2) Meanwhile, whisk together baking mix, cocoa mix, milk and eggs in medium bowl until blended. Place cutters in skillet. Pour 1/4 cup batter into each cutter, spreading batter to edges. Cook 2 to 3 minutes or until bubbles form on top. Carefully remove cutters; turn and cook until second side is done. Repeat with remaining batter, spraying cutters with cooking spray as needed. Keep pancakes warm.

3) Place marshmallows and Parkay in medium microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends when stirred. Stir in 2-1/2 seconds Reddi-wip (about 1 cup). Top each pancake with 1 tablespoon sauce and a serving of Reddi-wip.