LOVEEAT

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla extract 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8–9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6–7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease th...

Ingredients 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed) 5 tablespoons butter, melted 900 grams plain cream cheese (4 cups or about 32 ounces) 1 3/4 cups powdered sugar 3 cups whipped cream 24-28 coarsely crushed Oreo cookies extra whipped cream, chocolate sauce, and Oreo cookies for garnish Instructions Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan. Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined. Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined. Pour the cream cheese mixture into the prepared pan and smooth out the top. Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room tempe...

Ingredients 3 large egg whites 1-1/2 teaspoons clear or regular vanilla extract 1/4 teaspoon cream of tartar Dash salt 2/3 cup sugar Directions Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake 40-45 minutes or until firm to the touch. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room te...

Ingredients 8 tbsp softened Butter 3/4 cup Sugar divided 3/4 cup Flour 8 oz Cream Cheese 1/2 cup Sugar 1 pkg Instant Cheesecake Pudding Mix 3.3 oz 1 3/4 cup Milk 21 oz Cherry Pie Filling 8 oz thawed Frozen Whipped Topping Instructions Preheat oven to 350. Grease an 8x8" dish. Cream the butter and 1/4 cup sugar until creamy. Beat in the flour until well blended. Press into bottom of prepared pan and bake 25 minutes or until lightly brown on edges. Allow to cool. Beat together cream cheese and 1/2 cup sugar until well blended. Spread over cooled crust. In another bowl combine pudding mix and milk and beat for 3 minutes until barely thickened. Spread over the cream cheese. Spread cherry pie filling over pudding mixture. Refrigerate until pudding is set. Spread whipped topping over bars. Garnish with chopped pecans if desired. This Recipe adapted from th...

INGREDIENTS 1 1/2 cups rolled oats or quick oats 1/2 cup natural peanut butter (may sub any nut or seed butter of choice) 3 Tbsp. honey or maple syrup INSTRUCTIONS Add the oats to a food processor or blender. Process or blend until oats reach a flour consistency. Next add the peanut butter and honey or maple syrup. Process or blend until ingredients are well combined and come together to form a dough ball. May need to scrape sides once or twice. Roll into round bites – about a scant tablespoon per bite. If dough isn’t holding together, add 1-2 Tbsp. more of peanut butter. If dough starts to stick to hands, oil them with coconut oil or cooking spray. NOTES Store Peanut Butter Bites in an airtight container, in the fridge, for up to 2 weeks. This Recipe adapted from this -->> SITE

Ingredients 1 unbaked 9-inch deep-dish pie shell 2 large eggs ½ cup all-purpose flour ½ cup granulated sugar ½ cup packed brown sugar 1 teaspoon vanilla extract 3/4 cup butter 1½ sticks, softened 1 cup white chocolate chips 1 cup Oreo crumbs 12  Oreos quartered Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat oven to 325° F. Beat the eggs in large mixer bowl on high speed until foamy. Add in the flour, Oreo crumbs, brown sugar, white sugar and vanilla. Beat in butter until combined. Stir in the white chocolate chips. Put mixture into pie shell and even the mixture out in the shell. Put the quartered Oreos on top of the pie and push them in about halfway. Bake for 60 minutes. You can insert a knife or toothpick but just be aware melted chocolate will get all over it. If the top looks browned an...

Ingredients ¾ cup brown sugar ½ cup butter, softened ½ teaspoon vanilla extract ½ teaspoon salt 1 cup flour 2 tablespoons milk ( I used almond milk) ¾ cup chopped Birthday Cake OREO Cookies (6-7 cookies) ¼ cup sprinkles Instructions Add brown sugar and softened butter to a medium sized mixing bowl. Use a hand or stand mixer to thoroughly mix. Add in vanilla extract, salt, flour and milk. Use the mixer to blend well. Chop your OREOS. Add sprinkles and OREOS to mixing bowl and mix in using a spatula. Place in fridge for 20 minutes. Serve. This Recipe adapted from this -->> SITE

Ingredients 300 g dark chocolate chopped or chips 2 tbsp Coconut oil 2 medium hass avocados pitted and peeled 1/2 cup honey or maple syrup 1 tsp vanilla extract 3 eggs at room temperature 1/2 cup cocoa powder 1/2 cup less 1 Tbsp. coconut flour For the Avocado Frosting One medium sized hass avocado pitted and peeled 3 Tbsp unsweetened cocoa powder 3 Tbsp maple syrup Instructions Preheat the oven to 400 degrees F. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water. Melt the chocolate, stirring until smooth then remove from heat and set aside. Place the avocado into a food processor or blender and process/blend until smooth. Stir the avocado, honey and vanilla extract into the cooled chocolate. Next, ...

INGREDIENTS Crust: ½ cup almond flour 1 tablespoon erythritol ½ tsp cinnamon Dash of salt 2 tbsp butter, cold Cheesecake filling: 14 ounces cream cheese 1/3 cup sour cream ¼ cup granulated erythritol ½ tsp vanilla extract ¼ tsp stevia 1 egg INSTRUCTIONS Preheat your oven to 375F. I used a 6 inch spring form pan for this recipe. Make the crust: In a medium bowl, combine the crust ingredients and cut in the butter until you have pressable crust dough. Press the crust into the spring form pan and bake for 5-10 minutes until it starts to turn golden brown. Remove and let cool while you make the filling. Make your cheesecake filling: In a large microwave safe bowl, soften the cream cheese in the microwave. Make sure you don’t overheat it. To that bowl, add sour cream and the erythritol and mix by hand or with a hand mixer until smooth and no lumps are present. Add the rest of the ingredients and mix until smooth. Pour the cheesecake...

Ingredients  1 cup Nutella  10 tablespoons butter (1 stick + 2 tablespoons)  2 cups dark brown sugar, packed  4 ounces cream cheese, softened  2 teaspoons vanilla  2 large eggs  2 cups all-purpose flour, spooned and leveled  1 teaspoon baking soda  1/2 teaspoon salt  1/4 cup Nutella Instructions Line a small baking sheet with wax paper and clear out some space in your freezer. Measure 1 cup of Nutella. Use 2 spoons to divide the Nutella into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. It doesn't have to be exact. Place the sheet in the freezer while you make the blondies. Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well. In a small saucepan, melt the butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from heat ...

INGREDIENTS 2 Tbsp butter 1 small yellow onion, diced 4 large garlic cloves, minced 1/2 cup chicken broth 1/2 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt 8 oz sliced mushrooms (optional) 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets  1 cup half and half 2 Tbsp flour 1/2 cup parmesan cheese 3 oz coarsely chopped spinach Salt and freshly ground pepper To make with pasta: 10 ounces uncooked fettuccine noodles or linguine noodles 3 cups water INSTRUCTIONS Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken. Optional: If you want to cook pasta at the same time and in the same pot you ca...

Ingredients 1 cup dry pasta cooked according to package directions 6 slices thick cut bacon; cooked crisp and crumbled 1 tbsp bacon grease* 1 cup cooked rotisserie chicken roughly chopped 1/4 cup red onion thinly sliced 1/2 cup shredded Parmesan cheese 2 cups chopped romaine or green leaf, lettuce salt & pepper to taste 1/2 cup Caesar dressing or more to taste 1 cup croutons optional Instructions Cook pasta according to package directions. Drain, run under cold water to stop cooking, and set aside. Cook bacon, reserving 1 tbsp of the grease/drippings. Transfer cooled pasta to a bowl and toss with the bacon drippings* until evenly combined. Add in all other ingredients and stir thoroughly until evenly combined. Add in more dressing if necessary, to taste, and again toss everything to evenly coat. Serve immediately.** This R...

Ingredients ¾ cup low-sodium soy sauce ½ cup water ¼ cup brown sugar ½ teaspoon ground ginger ½ teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice Instructions Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until co...

Ingredients 1/4 cup sun-dried tomatoes chopped, drained of oil 2 tablespoons olive oil drained from sun-dried tomatoes 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 4 roma tomatoes chopped 1/4 cup fresh basil leaves chopped 8 oz spinach fresh 3 garlic cloves chopped 8 oz spaghetti pasta 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar) Instructions Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.  Add chopped chicken.  I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.  Add red pepper flakes, and salt o...

Ingredients 6-8 thin sliced chicken breasts 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 1/2 cup buttermilk 1 egg 1 Tbs hot sauce Oil for frying Gravy: 1/4 cup reserved oil from frying 1/3 cup flour 2 cup milk Salt & pepper Instructions Heat oil in deep fryer or large pan on stove (a few inches deep) to 325. In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder. In another bowl whisk together buttermilk, egg and hot sauce. Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good. Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat...

INGREDIENTS 4 cups White Barbecue Sauce, see recipe here 4 large skin-on, bone-in chicken breasts (ours were almost a pound each) ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper INSTRUCTIONS Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight. Heat grill to high. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes. Move the chicken to an upper rack or a cooler sid...

Ingredients 1 cup buttermilk 1 tablespoon olive oil 5 garlic cloves , minced 1/2 cup fresh parsley , minced 1/2 teaspoon salt 1/2 teaspoon black pepper freshly ground 6 chicken drumsticks Instructions Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours. After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken...

Ingredients 2-4 chicken breasts boneless skinless, 2 large cut in half or 4 small breasts 16 oz salsa chunkier the better 1 bell pepper or more, sliced thick 1 onion sliced thick 2 tbsp taco seasoning optional but good Instructions Put chicken breasts on bottom of your crockpot. If you have very large breasts cut in half and make sure all pieces are the same size so they cook evenly. Sprinkle sliced onion and bell peppers on top, sprinkle taco seasoning if you are adding that, then pour salsa over the top of everything. Put lid on and set on high for 4 hours or low for 6-8 hours. Serve on top of rice or shred and serve inside small tortillas for soft tacos. This Recipe adapted from this -->> SITE

INGREDIENTS 1 lb Chicken Tenderloins 3/4 cup, Flour 2 Tbsp, Cornstarch (or Arrowroot Powder as a Whole30 or Keto alternative) 1/4 tsp, Baking Soda 1/4 tsp, Baking Powder 1 tsp, Salt 1 tsp, Sugar 1/4 tsp, Onion Powder 1/4 tsp, Garlic Powder 3/4 cup, Water INSTRUCTIONS Combine dry ingredients in a bowl and mix well. Add water and stir until well combined. Heat oil to between 360 and 375. Dip fish or chicken in batter to coat completely. Deep fry for until golden brown (about 3 minutes per side). This Recipe adapted from this -->> SITE

Ingredients 6-8 chicken thighs 1/2 teaspoon white pepper 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 tablespoons olive oil For the SAUCE 12 ounces of heavy cream 2 tablespoons all-purpose flour 1/4 cup butter, melted 1 teaspoon olive oil 5 cloves of garlic, minced 1 tablespoon of dried chives 1/2 tablespoon fresh parsley 1/2 cup of freshly grated parmesan cheese 1 teaspoon black pepper 1/2 teaspoon salt 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips Instructions In a large non stick skillet , heat the oil on medium Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce. In a large mixing bowl, combine all sauce ingredients EX...

INGREDIENTS 2 ripe bananas peeled 2 large eggs 1 cup creamy peanut butter 1/4 cup maple syrup 2 tablespoons honey 1 tablespoon vanilla extract 1/2 teaspoon baking soda 1 cup mini semi sweet chocolate chips INSTRUCTIONS Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes. Fold in the chocolate chips by hand. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more). Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.) Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. This Recipe adapted from this -->> SITE

INGREDIENTS FOR THE CREAM CHEESE ICING:  1/2 cup butter, softened  1/2 cup cream cheese softened  1 teaspoon vanilla extract  2 cups powdered sugar  3 tablespoons milk FOR THE PANCAKES:  1 1/2 cups all-purpose flour  2 tablespoons sugar  2 teaspoons baking powder  1 teaspoon baking soda  1/4 teaspoon salt  1 large egg  1 cup milk  2 tablespoons vegetable oil (or melted butter)  2-3 drops pink gel food coloring  optional: 1 teaspoons strawberry extract OR 3-4 tablespoons strawberry puree  sprinkles INSTRUCTIONS Prep the icing. In a medium mixing bowl, beat together the butter and cream cheese until smooth and combined. Then beat in the vanilla and powered sugar. Stir in the milk to thin. If the icing seems to thick, add more milk, one tablespoon at a time. If too liquidy, add more powdered sugar. The icing should be a little thicker than syrup consistency. Set aside. ...

Ingredients For the carrot cake bars: 1/2 cup unsalted butter (melted) 1 cup light brown sugar 1 large egg 1 tbsp vanilla extract 1 cup all purpose flour 1 teaspoon cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup shredded carrots For the cream cheese swirl: 4 ounces cream cheese – room temperature 1/4 cup sugar 1 large egg yolk 3/4 teaspoon vanilla extract Instructions Preheat oven to 350 degrees. Prepare an 8x8 baking pan with non stick spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut. Prepare the carrot cake batter: Melt the butter in a microwave safe dish.  In a medium sized bowl, add the melted butter and brown sugar and mix to combine.  Stir in the egg and vanilla.  Add in the flour, cinnamon, baking ...

Mixed Berry Coulis Topping 250g fresh or frozen raspberries 125g fresh or frozen blueberries 125g fresh or frozen blackberries 65g sugar 1 Tbsp water pinch of salt Graham Cracker Base 400g graham crackers 3 Tbsp Sugar 150g butter, melted 1/4 tsp salt Filling 300g plus 120g cream 2 tsp powdered gelatine 450g cream cheese, at room temperature 130g sugar 1 tsp vanilla bean paste 1/4 tsp salt - PROCESS - MIXED BERRY COULIS TOPPING Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth. Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a contai...

Ingredients 8 tbsp (4 oz) unsalted butter 1/2 cup (1 1/2 oz) natural cocoa powder 3 large very ripe bananas, about 1 cup mashed 3/4 cup (5 1/2 oz) packed light brown sugar 1/2 cup sour cream 1 large egg 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp table salt 1 cup (5 oz) all-purpose flour 1 1/2 cups (9 oz) bittersweet chocolate chips, divided: 1 cup for the batter, 1/2 cup for the top Instructions Preheat oven to 350F. Grease a 9x5 inch loaf pan and make a parchment sling by cutting a piece of parchment paper to the length of the pan and pressing it into the loaf pan so that the ends of the paper hang over the sides of the pan. Grease the parchment paper as well. Melt the butter in a small saucepan over medium heat. Once the butter is melted, stir in the cocoa to make a smooth paste. Mash the bananas with a fork in the large bowl. Stir...

INGREDIENTS 12 oz. vanilla wafers 1-1/2 cups granulated sugar, divided 4 tbsp. (1/2 stick) unsalted butter, melted 2 (8 oz. each) packages cream cheese, softened to room temperature 2 cups heavy cream 1 box (3 oz.) orange jello 1 cup boiling water 1/2 cup powdered sugar 1/2 tsp. vanilla extract Zest of one orange INSTRUCTIONS Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine. Spray a 9-inch springform pan generously with cooking spray and press mixture into bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes. In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside. In a separate medium bowl, whip heavy cream, vanilla extract, and confectioners sugar until stiff...

Ingredients 1 cup Softened Vegan Butter (2 sticks of Earth Balance) 1/2 cup Brown Sugar 1/2 cup Sugar 1/4 cup Non Dairy Milk (I used almond) 1 tsp Vanilla extract 2 1/4 cups Flour 1/2 tsp Salt 2 tsp Baking Soda 1/2-1 cup Dairy Free Chocolate Chips Instructions Preheat oven to 350 degrees In a large bowl combine the softened butter and both sugars with a hand mixer until light and fluffy Add in your almond milk and vanilla extract and continue to mix well until well combined Add in the flour, salt, and baking soda and mix until flour is well combined and dough is formed Add in desired amount of chocolate chips. Mix with a spatula until well combined Roll dough into balls of your desired size and bake for 8-10 minutes at 350 degrees. I prefer smaller cookies, so if you choose to make them large, cooking time may need to be adjusted Remove from the ove...

INGREDIENTS 3 Ripe Bananas Mashed VERY well (basically blended) 3/4 Cup Brown Sugar 1 Large Egg 1/3 Cup Unsweetened Apple Sauce 2 Tbsp Melted Butter 1/2 Cup Peanut Butter Creamy 1/2 Cup Stone Ground Whole Wheat Flour See post for which one I use 1/2 Cup all purpose flour 1/2 Cup Unsweetened Cocoa Powder 1/2 Tsp Salt 1 Tsp Baking Soda 1 Tsp Baking Powder 1 Cup Chocolate Chips INSTRUCTIONS Preheat the oven to 375°F and position a rack in the center. Line a muffin tin with baking cups and set it aside. In a large bowl mash the bananas with a fork or potato masher (i usually throw them in my mixing bowl and mix on low for a minute or so) then mix in the sugar, egg, applesauce, butter and peanut butter until combined. Stir in the flours, cocoa powder, salt, baking soda, and baking powder over the ba...