Italian Almond Cookies

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Ingredients

• 1 cup all purpose flour
• 1/2 cup + 1 tablespoon almond flour
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/3 cup + 1 1/2 tablespoon butter* (softened)
• 1/2 teaspoon vanilla**
• *I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
• **You can substitute with almond flavouring or use both, if you like a stronger flavour add 1 teaspoon.

Instructions

1. In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.
2. Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
3. Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.
4. Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
5. Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.  Let cool on cookie sheet, then dust with powdered / icing sugar.  Enjoy!

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Whipped Shortbread Cookies

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Ingredients

• 1 cup unsalted butter
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• sprinkles

Instructions

1. Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats.
2. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.
3. Mix in the flour, cornstarch, salt and vanilla extract.
4. Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.
5. Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.
6. Bake for 14-16 minutes, or until the tops look set.

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PEANUT BUTTER RICE KRISPIE BARS

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INGREDIENTS

• 300 grams (approximately 30) Oreo cookies
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted
• 200 grams (1 and 1/3 cup) good quality milk chocolate
• 200 grams (1 and 1/3 cup) good quality dark chocolate
• 125 grams (1/2 cup) smooth peanut butter
• 120 grams (3 cups) Rice Krispies or Rice Bubbles

INSTRUCTIONS

1. Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
2. Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy.
3. Add rice cereal to a large bowl. Pour over melted chocolate mixture. Stir quickly to completely cover cereal in chocolate. Pour over Oreo crust and smooth the top with a small spatula or the back of a dessert spoon.
4. Place in the fridge for 1 hour or until set. Cut into squares and store slice in the fridge.

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Crock Pot Honey Bourbon Chicken

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Ingredients

• 2 lb boneless skinless chicken breasts
• salt and pepper
• 1 cup honey
• 1 cup low sodium soy sauce
• 1/2 cup ketchup
• 4 Tablespoons vegetable oil
• 2 cloves minced garlic or 1 teaspoon minced garlic in oil
• 1/2 cup onion diced
• 1/2 teaspoon red pepper flakes

Instructions

1. Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker.
2. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker.
3. Cook on low for 3-4 hours or high for 1½ to 2½ hours.
4. When done, remove chicken from crock pot and cut into chunks.

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General Tso Chicken Wings

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Ingredients

• 3 pounds chicken wings
• 1 tbsp egg + 2 water whisked together to make an egg wash
• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 tbsp ground ginger
• 1 tsp salt

For the Sauce

• 1 cup sugar
• ¼ cup water
• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar white wine vinegar is fine in a pinch
• 2 tbsp toasted sesame seed oil
• 2 tsp paprika
• 2 tbsp hot crushed chilli paste or sauce use more or less to taste if you don’t like it very hot
• 3 cloves minced garlic
• 3 tbsp freshly grated ginger
• ¼ cup water
• 2 tsp corn starch

Instructions

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 1 tsp salt.
2. Prepare an egg wash by whisking together the eggs and water. 
3. Season the chicken wings with salt and pepper, dip them in the egg wash and then dredge them in the flour mixture. Press the wings into the flour and spice mixture well to get good contact with the skin. This helps get very crispy wings.
4. Drop the wings into a preheated 350 degree F deep fryer that's filled with canola oil for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
6. To prepare the sauce
7. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
8. In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this mixture aside.
9. In a medium saucepan or wok, boil together the 1 cup of sugar and ¼ cup of water.
10. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. Do not stir.
11. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot and will release a lot of steam at this point!)
12. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
13. Pour the sauce over the fried chicken wings just before serving and give them a food toss to completely cot the wings.

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PUMPKIN SPICE COOKIES WITH CINNAMON CREAM CHEESE FROSTING

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INGREDIENTS

PUMPKIN SPICE COOKIES:

•  1/2 Cup Butter (Sweet Cream Salted)
•  1 Cup Sugar
•  2 Eggs
•  1 Cup Canned Pumpkin
•  2 Cups Flour
•  4 tsp. Baking Powder
•  1 tsp. Salt
•  2 1/2 tsp. Cinnamon
•  1/2 tsp. Nutmeg
•  1/4 tsp. Ginger
•  1 Cup Chopped Walnuts or Pecans (optional)
•  Cookie Sheets
•  Parchment Paper

CINNAMON CREAM CHEESE FROSTING:

•  1/2 Cup Butter (Sweet Cream Salted)
•  8 oz. block of Cream Cheese
•  3 tsp. Vanilla
•  4 cups Powdered Sugar
•  1 tsp. Cinnamon

INSTRUCTIONS

PUMPKIN SPICE COOKIES:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

CINNAMON CREAM CHEESE FROSTING:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Base Recipe adapted from this SITE

Crock-Pot Chicken and Dumplings

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INGREDIENTS

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

1. Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.
4. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

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