Teriyaki Marinade

This recipe is a marinade for chicken or steak! 

Teriyaki Marinade

Ingredients:

- 1 cup of soy sauce

- 1 cup of water

- 3/4 cup of sugar

- 1/4 cup of worcestershire sauce

- 3 tablespoons of white vinegar

- 3 tablespoons of vegetable oil

- 1 tablespoon of onion powder

- 2 teaspoons of garlic powder

- 1 teaspoon of ground ginger

    Mix everything together. Pour over chicken or steak and let chill for several hours. Best if left over night. Best if meat is grilled, but it's good baked as well, Enjoy!

Flourless Chocolate Cake

    Today is National Chocolate Cake Day! In honor of this incredible holiday, I've created a masterpiece. This is a flour free recipe and it's everything you'd want in a rich and moist chocolate cake. It reminds me of Toojays' Killer Cake! You will definitely need a glass of milk with this one! It's best served chilled.

Flourless Chocolate Cake

Ingredients:

- 1 (12 ounce) package of semi-sweet chocolate chips

- 1 cup, plus 3 tablespoons of butter, divided

- 1 cup of granulated sugar

- 5 large eggs

- 1 cup of cocoa powder, sifted

- 1/2 teaspoon of vanilla extract

- 1 tablespoon of pulp free orange juice

-2 tablespoons of confectioners sugar

    Preheat oven to 375 degrees. In a large microwave safe bowl, add 1 cup of the butter and half of the chocolate chips. Microwave in 30 second intervals, whisking the mixture until it is smooth. Add in the sugar until well combined. Whisk in eggs, one at a time. Fold in the sifted cocoa powder until combined. Line the bottom of a spring form baking pan with parchment paper and spray the entire pan and paper generously with non-stick baking spray. Pour the batter into the pan and bake for 35 minutes. Test with a tooth pick. When it comes out clean, with only crumbs, it is finished. Allow cake to cool for a few minutes before removing from the pan. While the cake is baking, in a smaller microwave safe bowl, combine the remaining chocolate and 3 tablespoons of butter. Microwave in 30 second intervals, stirring until smooth. Once melted, add in the vanilla, orange juice, and confectioners sugar. Once the cake has cooled, spread the glaze mixture on top and refrigerate uncovered for 30 minutes to and hour before serving. 

Easy Nutella Cheese Danishes

    In case you haven't noticed, I love Nutella. I also love semi-homemade goodies. You could definitely mix it up with this recipe. I added Nutella but, you could easily add some apricot preserves, strawberry jam, or blueberries! Super easy and so delicious.

Easy Nutella Cheese Danishes

Ingredients:

- 1/4 cup of confectioners sugar, plus 3/4 cup, divided

- 4 ounces of cream cheese

- 1/2 teaspoon of vanilla extract

- 1 roll of Pillsbury crescent rolls

- 1 and 1/2 tablespoon of milk (I used Almond milk)

- 1/4 cup of Nutella

    Preheat oven to 375 degrees. Cream together 1/4 cup of the confectioners sugar, cream cheese, and vanilla extract. Remove the crescent rolls from packaging, do not unroll. Slice them into 8 equal disks. Flatten with the bottom of a shot glass to create an indentation for your filling and place on a greased baking pan. Microwave the Nutella for 30 seconds and drizzle a small amount into each crescent bowl. Spoon the cream cheese mixture on top of the Nutella. Bake for 12-15 minutes. While baking, combine the milk with remaining 3/4 cup of confectioners sugar to make an icing. Once they have finished baking, drizzle with icing. It's best to keep them refrigerated if you have leftovers. 

I made some with just cheese as well, still delicious.

Spinach Stuffing Bites

     I really like this recipe! A friend of mine had the most beautiful baby shower over the weekend and I whipped up some spinach bites to add to the array of delicious hors d'oeuvres. They are great on their own or you could serve them with a dipping sauce. I may try them with a marinara sauce or some ranch the next time I make them!

Spinach Stuffing Bites

Ingredients:

- 1/2 cup of butter

- 1 small onion, chopped

- 3 cloves of garlic, minced

- 2 (10 ounce) packages of frozen chopped spinach, thawed

- 1 (8 ounce) package of herb seasoned stuffing mix

- 6 large eggs

- 1 cup of grated pamesan cheese

- 1/2 teaspoon of ground back pepper

- 1/2 teaspoon of salt

    Preheat oven to 350 degrees. In a large pan, melt the butter over medium heat. Add the onion and saute until translucent. Add the garlic and saute for a few more minutes, until fragrant. Set aside and let cool. Rinse the thawed spinach in a fine colander and pat dry with paper towels. In a large bowl, combine the spinach, stuffing mix, eggs, parmesan cheese, salt, pepper, and onion mixture. Mix it all together. I like to let it sit for a few minutes to allow the stuffing mix to soak up all of the moisture. Roll into 1 inch balls and bake on a greased baking sheet for about 15 minutes. 

Slow Cooker Bacon Little Smokies

 These little bacon wrapped sausages are always a hit. You really can't go wrong with bacon!

Slow Cooker Bacon Little Smokies

Ingredients:

- 1 (16 ounce) package of bacon

- 2 (8 ounce) packages of cocktail sausages

- 1 and 1/2 cups of brown sugar

    Wrap each sausage in a third of a piece of bacon and secure with toothpicks. Place sausages in slow cooker. Sprinkle brown sugar over the top. Cook in slow cooker on high for 3.5 -4 hours. 

Creamy Tomato and Spinach Penne with Shrimp

    This sauce reminds me of Olive Garden's Five Cheese Marinara! My creamy marinara is a bit more simple. Fresh spinach and a creamy sauce make this pasta dish a dream. You'll probably have leftovers!

Creamy Tomato and Spinach Penne with Shrimp

Ingredients:

- 1 tablespoon of olive oil

- 1 small onion, diced

- 1 teaspoon of minced garlic

- 1 (15 ounce) can of diced tomatoes

- 3 tablespoons of tomato paste 

- 1/2 cup of water

- 1/2 teaspoon of oregano

- 1/2 teaspoon of basil

- 1/2 teaspoon of salt

- 1/2 teaspoon of salt

- 2 ounces of cream cheese

- 1/4 cup of shredded parmesan cheese, plus more for garnish

- 1 pound of penne pasta

- 1/2 of a (9 ounce) bag of fresh spinach

- 2 cups of cooked shrimp

    Cook the pasta in salted water. While waiting for the pasta to cook, saute the onions and the olive oil in a large pan, over medium heat, until they become translucent. Add in the minced garlic and saute for a few minutes before adding the diced tomatoes (with the juice), oregano, basil, salt, and pepper. Mix well and let simmer for a few minutes. Whisk in the tomato paste and water. Turn down the heat to low and whisk in the cream cheese and shredded parmesan. Then, add in the shrimp and spinach, cover and simmer on low for about 10 minutes. Toss in the pasta and serve right away. 

Braided Nutella Bread

     I love Nutella and if you know me, you know how much I love braids! This bread recipe is pretty easy and the dough is really easy to work with. Perfect for breakfast with coffee or a simple dessert. The braiding may take some practice, but it's definitely worth the effort for presentation. 

Braided Nutella Bread

Ingredients:

- 1/2 teaspoon of active dry yeast

- 1 cup of water

- 2 and 1/2 cups of flour

- 1 tablespoon of sugar

- 1 teaspoon of salt

- 1/2 cup of Nutella

- cornmeal for dusting

- 1 egg, beaten with 1 tablespoon of water

    In a small bowl, dissolve the yeast in 1/4 cup warm water. Let sit for about 10 minutes to let the yeast activate. In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the yeast and remaining water. Mix on low with the dough hook attachment. Turn speed up to medium and knead the dough for about 7 minutes. Cover the bowl, set it in a warm place, and let it rise for about an hour. Lightly dust your working surface with cornmeal. Roll out the dough into a large rectangle, about 12"x 15". Pop the Nutella in the microwave for 30 seconds and then spread it over the flat rectangle of dough, leaving 1/2 inch border around the outside without. Roll the dough tightly into a loaf. Cut the loaf almost in half, leave one end intact . Twist the halves over each other, facing the Nutella side up. Lightly cover and let sit for 20 minutes. Preheat the oven to 350 degrees. Brush the furface of the dough with the eggwash. Bake for 20 minutes. Turn the oven up to 425 degrees and bake for 4 more minutes. Keep an eye on it those last few minutes! Slice and enjoy!