Thai Chicken Satay

So Simple. Serve with Spicy Peanut Dipping Sauce. Thank you I Wash You Dry

2 pounds Chicken Tenderloin
1/2 cup Creamy Peanut Butter
3/4 cup Coconut Milk
1/2 cup Brown Sugar
1/4 cup Soy Sauce
1 Lime, zest and juice of
1/4 tsp salt

Wooden Skewers
Cilantro for a garnish (optional)

• Place chicken in a zip close bag.
• In a medium bowl combine the remaining ingredients and stir till fairly smooth (it's not a big deal if there are a few chunks). 
• Pour onto the chicken in the zip close bag. 
• Seal it up and let marinade in the fridge for 2-4 hours.
• Once done marinating soak wooden skewers in water for 10 minutes to prevent burning on the grill. 
• Thread chicken onto the wooden skewers.
• Heat grill to medium. 
• Grill for 3-4 minutes on each side or until internal temp reaches 165 degrees F. It wont take too long since they are tenderloins and should be fairly thin.
• Remove from grill and serve with peanut dipping sauce 
• You can sprinkle with fresh cilantro for a garnish as well 

Browned Butter Brownies

The browned butter gives these brownies an amazing depth of flavor. Thank you The Food Charlatan

2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips

• Preheat oven to 350 degrees.
• Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray
• Melt butter in a large saucepan over medium heat. 
• Stir occasionally. 
• The butter will foam up, then back down and start forming brown colored milk solids or “bits”. 
• When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
• While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
• Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa 
• Beat the mixture until it is smooth, almost creamy.
• Add the salt, water, and vanilla. 
• Add the eggs, one at a time, mixing in between each addition.
• Add the flour and chocolate chips and mix until just incorporated. 
• Batter will be about the consistency of cement.
• Use a sturdy rubber spatula to spread batter in the 9×13 pan. 
• Bake for 25-30 minutes until toothpick inserted comes out clean.
• Let cool, then cut into 2″ squares to serve. 

Bacon Jalapeno Popper Quiche

An amazing recipe for a perfect brunch! Thank you Real Housemoms

9 inch frozen pie crust
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
1/2 cup whipping cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup shredded cheddar cheese
optional-light sour cream

• Preheat oven to 400 degrees F
• Thaw the frozen crust for 10 minutes 
• Prick the crust all over the bottom and sides with a fork to make tiny holes
• Bake it for 10 minutes
• Remove the crust and lower the oven temperature to 350 degrees
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
• Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
• Put the cream and half-and-half into a small pot 
• Heat over medium heat for about 5 minutes or until tiny bubbles appear around the edges. 
• Scald (where you bring it to just under the boiling point) until very hot, but not boiling
• Beat the eggs together in a bowl
• Add the hot cream mixture to the eggs, whisking constantly to combine
• Add the paprika, salt and bacon
• Pour into the crust and bake for 30 minutes
• Remove from oven
• Arrange the jalapeno slices on top 
• Sprinkle with cheese 
• Bake until the cheese has melted and turned golden brown, about 12-20 minutes 
• Cool slightly before serving
• Optional-serve with light sour cream

Strawberry Banana Cheesecake Salad

This is a great dessert & has endless possibilities to make it your own.  Many different fruits can be added or substituted.  Grapes, blueberries, blackberries & apples to name a few.  You can also do a healthier version by omitting the marshmallows, using low-fat cream cheese, lite cool whip  & sugar-free pudding. Thank you Cooking Life to the Fullest

1 package cream cheese, softened
16 oz of vanilla yogurt
1 (8 oz) tub of cool whip, Thawed
1 (3½ ounce) package cheesecake flavor instant pudding or pie filling mix
½ bag of miniature marshmallows
3 pints strawberries, sliced
4 bananas, sliced
1 container raspberries (optional)

• In a bowl, mix cream cheese, yogurt, pudding and cool whip until creamy.
• Stir in marshmallows.
• Fold in fruit.
• Garnish with additional fruit.

Orange Ricotta Chocolate Chip Muffins

Rich, tender,with a burst of orange and dotted with chocolate chips.Thank you Two Peas and Their Pod

2 cups all-purpose Gold Medal flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese..low or full fat
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips

For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice

• Preheat oven to 350 degrees F. 
• Line 12 muffin cups with paper liners. 
• Set aside. 
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
• Set aside. 
• In a small bowl, add the sugar and orange zest. 
• Rub the orange zest and sugar together with your fingers.
• Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes.
• Add the ricotta cheese and beat until smooth. 
• Beat in the egg, orange juice, and vanilla extract.
• Add the dry ingredients and mix until just blended. 
• Stir in the chocolate chips. 
• Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.
• Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. 
• Let muffins cool completely.
• While the muffins are cooking, make the glaze. 
• In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. 
• Drizzle glaze over muffins. 
• Let the muffins sit until glaze hardens.

Crispy Bacon & Brie Grilled Cheese Sandwich with Caramelized Onions

There's just something about a grilled cheese sandwich....add bacon and onions and its a triple winner. Thank you Simply Delicious Food

Caramelized Onions

3 large onions, sliced
2 tablespoons olive oil
½ teaspoon salt
4 tablespoons brown sugar
2 tablespoons red wine vinegar

For the sandwich
250g bacon, cooked until crisp
100g brie cheese, sliced
4-6 slices bread of your choice

• To make the caramelized onions, heat a large frying pan over medium heat 
• Sauté the onions in the olive oil with the salt until soft and golden. 
• Add the sugar and vinegar and allow to caramelize. 
• Set aside.
• To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
• Grill in a hot pan/sandwich press until golden brown and heated through.
• Serve immediately.

Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Thank you Gimme Some Oven 

12 ounces ziti ..or any pasta shape
2 cups shredded, cooked chicken ..about 2 small chicken breasts
1 batch Alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese 
optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce:
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

• Preheat oven to 375 degrees F.
• Cook the pasta al dente in a large stockpot of well-salted boiling water
• Drain.
• Meanwhile, heat olive oil in a large saute pan over medium-high heat. 
• Add garlic and saute one minute, stirring occasionally, until fragrant. 
• Sprinkle with flour, and stir to combine. 
• Saute for an additional minute to cook the flour, stirring occasionally.
• Slowly add chicken broth, whisking to combine until smooth. 
• Whisk in milk, and bring the mixture to a simmer. 
• Let cook for an additional minute until thickened 
• Stir in Parmesan cheese, salt and pepper until the cheese melted. 
• Remove from heat and set aside.
• Return pasta to the stockpot and add chicken and alfredo sauce. 
• Gently toss to combine until the pasta is evenly coated.
• Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. 
• Sprinkle evenly with 1 cup of cheese. 
• Layer the remaining half of the pasta evenly on top. 
• Sprinkle evenly with the remaining 1/2 cup of cheese.
• Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. 
• Remove and serve immediately, sprinkled with additional toppings if desired.