1. In a mug, combine cocoa, sweetener, vanilla and 1 Tbsp of half and half or milk. Stir until smooth and combined – it will be a thick paste.

2. Heat remaining 1 cup of milk to desired temperature.

3. Add to cocoa paste and mix/whisk well until combined. Top as desired, adapting the points as necessary.

1. In a saucepan, melt butter

2. Add brown sugar and stir. Heat over medium high heat until big bubble form on the surface

   

3. Add milk and stir. Add vanilla and cinnamon, stir. Heat until milk is heated through to desired temperature, stirring frequently.

4. Pour into a mug. Top with a dollop of whipped cream if desired (add points accordingly) and a sprinkle of cinnamon

1. Heat a large skillet over medium heat.
2. Add the cream cheese, buffalo sauce and chicken broth.
3. Whisk until creamy.
4. Add the paprika, garlic powder, black pepper, salt and stir to combine
5. Add the blue cheese dressing and stir to combine.
6. Add the shredded chicken.
7. Allow the sauce to simmer for 10 minutes over low heat.
8. While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.
9. Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.

1. Melt butter over medium heat.

2. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.

3. Add chicken and cook 10 minutes on each side or until tender and cooked through

4. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture.

5. Cover and let stand 5 minutes for until cheese melts.

Bread

1. Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

2. Add eggs one at a time, beating well after each one.

3. Beat in pumpkin

4. In another bowl, whisk flour, 1/2 tsp cinnamon, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

5. Remove 1/2 cup of batter to a small bowl; stir in 1 tsp cinnamon and molasses until blended.

6. Pour half the remaining batter into a greased 8×4 loaf pan. Dot with 1/2 of the cinnamon batter mixture. Repeat layers. Cut through batter with a knife to swirl.

7. Bake until a toothpick inserted inserted in the center comes out clean, about 45-50 minutes.

8. Cool in pan for 20 minutes before removing to a wire rack.

For Coating

1. In a bowl, combine melted butter and syrup.

2. In another bowl combine sugar, brown sugar and cinnamon.

3. Brush butter mixture over the entire loaf – top and sides

4. Press sugar mixture all over loaf.

5. Cut into 12 slices.

1. Heat a heavy pot or dutch oven over medium heat. Add oil

2. Add beef, season with salt and brown meat on all sides

3. Once meat is brown, add carrots, celery, onion and garlic. Cook for 3-5 minutes, scraping up any brown bits from the bottom of the pot

4. Add water and bouillon and bay leaf ; bring to a boil

5. Once soup boils, reduce to a simmer and cover. Simmer about 2 hours

6. Add the barley, adjust salt and pepper

7. Simmer 35-40 minutes more. Remove bay leaf.

8. I like to measure or weigh out my soup and divide by 8. Each time I make it there is a slightly different amount due to evaporation of the water, depending on how fast or hard it boils.

1. Preheat the oven to 400.

2. Melt the butter in a 10 inch cast iron or other oven proof skillet over medium high.

3. Add onions, cook and stir until tender, about 2-3 mintues.

4. In a bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 mintues. Add the chicken and veggies, heat through.

5. Arrange biscuit pieces over the to of the chicken mixture. Bake until biscuits are golden brown, about 15-20 minutes.

6. ***If you do not have an oven proof skillet, transfer the chicken mixture into a casserole dish once it is heated through in the pan and proceed from there***

1. Preheat oven to 350. Place chicken in a shallow greased casserole.

2. Layer cheese on top.

3. Mix soup, wine, salt and pepper; pour over cheese.

4. Sprinkle stuffing mix on top and drizzle with melted butter. Bake 45 minutes or until internal temp reached 165

5. HOMEMADE CREAM OF CHICKEN SOUP MIX: https://joanspointedplate.com/cream-of-whatever-soup-mix/

1. In a bowl, mix pancake mix, milk, eggs and baking powder.

2. Divide batter evenly among 14 egg bite molds

3. Pour 1 1/2 cups water in pressure cooker.

4. Place lids on molds and offset stack them in the Instant Pot.

5. Cook on manual high pressure for 14 minutes. Let natural release for 5 minutes, then manual release.

6. Flip over mold and push the top of your thumb into the bottom of the mold to release the pancakes.

1. Preheat oven to 350.

2. Spray a 9×13 pan with non stick spray, set aside

3. Melt 1/3 cup of light butter and sit aside so it will cool down

Pumpkin Pie Layer

1. In a large bowl, combine pumpkin puree, skim milk, cashew milk, eggs, sugar and cinnamon.

2. Whisk until well combined. Set aside

Cake Topping

1. In another large bowl, mix together cake mix, cinnamon, nutmeg, ginger and cloves.

2. Whisk until the spices are evenly distributed throughout the cake mix. Set aside

Assembly

1. Pour pumpkin pie mixture into the 9×13 pan.

2. ***See note below for an alternate way to do the next step!

3. Spoon/sprinkle the cake mixture over the pumpkin pie filling

4. Combine the egg whites and the melted butter, whisk well.

5. Pour egg white mixture over the cake mix, trying to make sure it is almost all "wet". **see note below for alternate method**

6. Bake cake in 350 degree oven for 50-60 minutes. Mine took 60.

7. Let cook on a wire rack for 30 minutes and then refrigerate until thoroughly chilled. Serve chilled with a dollop of whipped cream.

8. *****Note – as an alternative to sprinkling the dry mix on and pouring the egg white/butter mixture over, you can mix the eggs with the cake mix and make a crumb topping and crumble that on top of the pumpkin pie mixture.***** See my video linked below to understand more of what I am talking about!