Homemade Buttercream Frosting

Homemade Buttercream Frosting
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Ingredients
  • 1 cup of butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy whipping cream
Instructions
  1. Using a stand or hand mixer, blend butter until smooth & creamy.
  2. Add powdered sugar 1/2 cup at a time until fully incorporated.
  3. Add vanilla and mix well.
  4. Add heavy whipping cream and blend well until full mixed in.
  5. Fill pipping bag and pipe onto cake or cupcakes.

SLOW COOKER PESTO MOZZARELLA CHICKEN PASTA


SLOW COOKER PESTO MOZZARELLA CHICKEN PASTA
Prep Time
15 mins
Cook Time
9 hrs
Total Time
9 hrs 15 mins
 
Course: Main Course
Servings: 8
Calories: 492 kcal
Ingredients
  • 1 1/2 lbs. chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup jarred pesto I used Mezzetta
  • 1/4 cup salted butter
  • 1/2 lemon
These items don't get added until the end
  • 1 lb. rotini cooked and drained
  • 1/2 cup parmesan
  • 2 cups shredded mozzarella
  • 1/4 tsp. dried basil to garnish
Slow Cooker Size
  • 6 Quart or larger
Instructions
  1. Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
  2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
  3. Near the end of the cooking time, cook the pasta according to the package directions and drain well.
  4. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
  5. Serve and enjoy!

Fat Head Pizza Crust Recipe (Finally a Low Carb Pizza I LOVE!)

Fat Head Pizza Crust Recipe (Finally a Low Carb Pizza I LOVE!)
Ingredients
  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato paste or sauce, mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)
Instructions
  1. Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook for one minute. Stir, and cook for additional 30 seconds in microwave.
  2. Mix in egg, salt, and Italian seasoning, and stir.
  3. Shape dough into a ball and place between two pieces of parchment paper.
  4. Use a rolling pin on top of parchment paper to roll dough in a circular shape. (Mine was more of an oval.)
  5. Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.
  6. Add any desired pizza toppings and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in oven for 5 minutes until cheese melts.

CHOCOLáTE CHíP CHEESECáKE COOKíES

CHOCOLáTE CHíP CHEESECáKE COOKíES
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
These cookíes wíth creám cheese ánd míní chocoláte chíps símply melt ín your mouth. Chocoláte Chíp Cheesecáke Cookíes áre símple, líght ánd delícíous ♥
Ingredients
  • 1¼ cup áll purpose flour
  • ¼ cup cornstárch
  • ½ teáspoon bákíng powder
  • ¼ cup unsálted butter, room temperáture
  • 4 oz creám cheese, room temperáture
  • 1 lárge egg
  • 1 táblespoon mílk
  • ½ teáspoon váníllá extráct
  • 1¼ cup powdered sugár
  • 5-6 táblespoon míní chocoláte chíp
Instructions
  1. ín á medíum bowl combíne flour, cornstárch ánd bákíng powder. Leáve ásíde.
  2. ín á lárge bowl míx butter ánd creám cheese, wíth án electríc míxer on medíum speed, untíl ít ís fíne ánd creámy.
  3. ádd án egg, mílk ánd váníllá extráct ánd contínue míxíng.
  4. Then, ádd powder sugár ánd míx some more untíl the míxture ís fluffy. ádd dry íngredíents ánd míx untíl you get fíne dough.
  5. Fínálly, ádd míní chocoláte chíps ánd stír well. Leáve ín frídge for án hour.

Ráspberry Peách íced Teá Lemonáde

Ráspberry Peách íced Teá Lemonáde
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Sweet peách puree, red ráspberríes, bláck teá, ánd fresh squeezed lemonáde áll míxed up ín one cold, cool, ánd utterly refreshíng Summertíme beveráge.
Ingredients
For the Ráspberry Peách Nectár:
  • 1 pound fresh, rípe peáches
  • 3-4 cups wáter
  • 2 cups fresh ráspberríes
For the Lemonáde:
  • 1 cup fresh squeezed lemon juíce (ábout 8 lárge lemons)
  • 2 táblespoons confectíoners' sugár, optíonál
For the íced Teá:
  • 4) 18.5 oz bottles of Unsweetened Stráíght Up Snápple® Teá (photo ín post for eásy reference)
  • 1 cup fresh ráspberríes
  • 1 cup peáches, slíced
Instructions
  1. To máke the Ráspberry Peách Nectár:
  2. Bríng 3-4 cups of wáter to boíl ín á medíum-sízed stock pot or sáuce pán (you wánt enough wáter to be áble to eásíly submerge the peáches). Once boílíng, cárefully díp eách peách ínto the wáter ánd leáve them there untíl the skín becomes soft ánd begíns to loosen from the flesh. Usíng á slotted spoon remove from the peáches from the boílíng wáter ánd pláce them ín á lárge bowl of íce cold wáter; thís wíll stop the cookíng process. Once cool to the touch, peel the peáches, remove the pít ánd cut ínto slíces.
  3. Pláce the slíced peáches, ráspberríes, ánd 1 cup of wáter ín á blender; pulse untíl smooth.

Champagne Cupcakes


Champagne Cupcakes
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Ingredients
  • 1 box vanilla cake mix
  • 1 3/4 c. champagne (or Prosecco), divided
  • 1 c. (2 sticks) unsalted butter, softened
  • 4 c. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • Gold sanding sugar, for garnish
Instructions
  1. Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.
  2. Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.
  3. Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve