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Pan-Fried Chicken with Bacon Cream Sauce

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Ingredients 2 tablespoons olive oil 5 chicken thighs salt and pepper 3 garlic cloves minced 1 cup chicken stock 8 strips bacon , cooked, fat drained off, and chopped into small chunks - divided 1 lemon thinly sliced 2/3 cup heavy cream 2 green onions chopped Instructions Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned. Remove chicken from the skillet. Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks). Add chicken back to the pan, on top of bacon and in the chicken broth. Arra
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NO-BAKE BLUEBERRY YUM YUM

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INGREDIENTS: Crust: 1 1/4 c. graham cracker crumbs 6 T. unsalted butter, melted 1/4 tsp. ground cinnamon Cream Cheese Mixture: 1 (8 oz.) package cream cheese, softened 1/2 c. confectioners' sugar 2 c. whipping cream 1/2 tsp. vanilla extract 3 T. granulated sugar Blueberry Filling: 1 (21 oz.) can blueberry pie filling= INSTRUCTIONS: Prepare the Crust: In a bowl, combine graham cracker crumbs , cinnamon, and melted butter. Blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray. Full recipe
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Watergate Salad

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Ingredients 1 package instant pistachio pudding (3.4 ounces) 1 can crushed pineapple in juice (20 ounces) 1½ cups heavy whipping cream 1 teaspoon vanilla 1 cup mini marshmallows 1/2 cup crushed pecans Instructions In a large mixing bowl, add pudding mix and crushed pineapple. Stir to combine, and set aside. In a separate large mixing bowl, add whipping cream and vanilla and beat until soft peaks form. Fold whipped cream into pudding mixture, along with marshmallows and crushed pecans. Cover and chill for 1-2 hours or up to 48 hours before serving. Full recipe
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Instant Pot Cheesy Taco Ground Beef and Rice

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Ingredients 1 lb lean ground beef 3 cups water 1 tsp salt 1 tsp pepper 1 tbsp onion powder 1 tbsp garlic powder 1 oz gluten free taco seasoing 2 cups long grain white rice 2 cups Heinz chili sauce 1 1/2 cups medium corn and black bean salsa 3 cups shredded mozzarella and cheddar cheese blend Instructions Set Instant Pot to Saute Less for 7 minutes. Add a dab of butter or margarine to the pot, followed by the ground beef. Crumble the ground beef well as it cooks. Full recipe
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Buttery Classic Spritz Cookies

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INGREDIENTS 1 cup (224g) unsalted butter, room temperature 3/4 cup (155) granulated sugar 1 large egg 1 tsp vanilla extract 1 tsp almond extract 2 1/4 cups (293g) all purpose flour 1/2 tsp salt Red gel icing color, optional Green gel icing color, optional Sprinkles INSTRUCTIONS 1. Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don’t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set cookie sheets aside. 2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready. 3. Add the egg and mix until well combined. 4. Add the vanilla extract and almond extract and mix until well combined. 5. Add the flour and salt and mix until the dough is combined, then remove the bowl from
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Navy Bean Soup

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INGREDIENTS 1 ham bone plus about 4 cups chopped ham 1 1/2 qts. ham broth (if you do not have ham broth, substitute vegetable broth) 16 oz. dry navy beans 1 large onion chopped 1 leek green top removed, diced 2 ribs celery diced 3 carrots thinly sliced 1 tsp. sea salt 3/4 tsp. ground black pepper 2 cloves garlic minced 1 tsp. dried thyme 1 tsp. dried parsley 2 bay leaves 1/2 tsp. liquid smoke Navy Bean Soup | Can't Stay Out of the Kitchen | this easy #crockpot recipe is a terrific way to use up leftover #ham from the #holidays. Navy Bean #Soup is scrumptious comfort food that's totally filling & satisfying. #navybeans #glutenfree INSTRUCTIONS Place ham bone and any other pieces of ham in a crockpot. Fill with water and cook on high about 4-5 hours. Debone ham. Remove gristle, fat and bone and discard. Remove ham from bones and dice. Reserve ham broth. Full recipe
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Christmas Pinwheel Sugar Cookies (With VIDEO)

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INGREDIENTS your favorite sugar cookie dough red food coloring (gel is best) Christmas nonpareil sprinkles (they are the little balls) INSTRUCTIONS Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer. Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside. Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work
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