Butter Cake +

From: PaulaDeen

• 1 (18 1/4 oz) package yellow cake mix
• 1 egg
• 16 T butter, melted, divided
• 1 (8 oz) package cream cheese, softened
• 2 eggs
• 1 t vanilla
• 1 (16 oz) box powdered sugar

Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Coconut Milk Rice Pudding +-

From: FoodWishes

• 2 t milk
• 1 egg yolk
• 2 3/4 c milk
• 1 c coconut milk
• 1 T butter
• 1/3 c Arborio rice
• 1/4 c white sugar
• salt to tast
• 1/8 t vanilla extract
• 1/4 c finely diced mango
• 1 pinch Chinese five-spice powder

Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.

Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Tarte Tatin +

From: FoodWishes

• 3T butter

• 3/4c white sugar

• 3 large Granny Smith apples, cored and quartered

• 1T all-purpose flour

• 1 9 inch unbaked pie crust

Preheat oven to 425 degrees F.

Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.

Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.

Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.

Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.

Place crust on top of apples and tuck in edges around apples.

Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Spicy Honey Chicken Salad +

From: OurBestBites

Salad

• 1-2 heads Romaine Lettuce, Red Leaf Lettuce, or Spinach

• 2 ripe but firm mangoes, chilled

• 2-3 ripe but firm avocados

• Thinly sliced red onion

Chicken

• 8 boneless skinless chicken thighs

• 2t granulated garlic

• 2t chili powder

• 1/2 t onion powder

• 1/2 t coriander

• 1 t kosher salt

• 1 t cumin

• 1/2 t chipotle chili powder

• 1/2 c honey

• 1 T cider vinegar

Honey Citrus Vinaigrette 

• 1 garlic clove, minced

• 1/2 T grated onion

• 1/3 C fresh orange juice

• 3T fresh lime juice

• 2T honey

• 3/4 t cumin

• 1/2 t salt

• 1/4 t ground black pepper

• 1/2 C vegetable oil 

For the Chicken: Combine granulated garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill or broil chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the reserved glaze on top of the finished chicken.

For the Dressing: Place all ingredients in a tightly sealed jar and shake it vigorously. Store in the fridge, and shake before dressing salad.

Assemble: Place lettuce or spinach on plate.  Slice avocados, mangoes, and onions.  Place on top of the lettuce. Slice chicken and put it on top of the salad.  Generously add the dressing to each salad. 

Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz frozen corn

• 1/4 cup chopped fresh cilantro

• 14.4 oz can fat free chicken broth

• 3 scallions, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp cayenne pepper (to taste)

• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Sweet and Sour Meatballs ✔+

From: Jenny

• 1/2 C brown sugar
• 1/4 C vinegar 
• 1 tsp prepared mustard
• 1/4 C BBQ sauce
• 1 tsp Worcestershire sauce

Mix ingredients in pan. Heat until boiling. Serve over meatballs and rice.

Slow Cooker Balsamic Chicken +-

From: Skinny Ms.

•  4-6 boneless, skinless, chicken breasts (about 40 ounces)

• 2 14.5 oz can diced tomatoes

• 1 medium onion thinly sliced (Not chopped)

• 4 garlic cloves

• 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)

• 1 tbsp. olive oil

• 1 tsp each: dried oregano, basil, and rosemary

• 1/2 tsp thyme

• ground black pepper and salt to taste

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over pasta or rice.