Sour Cream Cake

Ingredients

• 1 stick butter, softened
• 4 oz cream cheese
• 1/4 cup canola oil
• 1/2 cup sugar
• 1 cup sour cream
• 1 box Duncan Hines Butter Golden Cake Mix
• 5 eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°
2. Cream together butter, cream cheese, canola oil, and sugar together until fluffy
3. Add sour cream, beat well
4. Add cake mix, beat well
5. Add one egg at a time, beat well after each egg
6. Add vanilla extract, beat well
7. Pour batter into prepared bundt pan
8. Bake at 350° for 35-45 minutes

Notes

Source
TikTok chopslap: https://www.tiktok.com/@chopslap/video/7074630290500586795?is_copy_url=1&is_from_webapp=v1

Duck Sauce Chicken

 Ingredients

• 1 package boneless, skinless chicken thighs
• 1 cup+ duck sauce
• splash of rice wine vinegar
• splash of soy sauce or coconut aminos

Directions

1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray or brush with olive oil.
2. Unwrap chicken from packaging and pat dry. Arrange in prepared pan.
3. Whisk together duck sauce, rice wine vinegar and soy sauce or coconut aminos.
4. Pour duck sauce mixture liberally and evenly all over the chicken.
5. Bake, covered for 40 min then uncovered, for 25 minutes, or until skin is crispy and brown.
6. Chicken should look slightly browned.

Notes

• Serve with rice and steamed or grilled veggies

Source

• https://jamiegeller.com/recipes/duck-sauce-chicken/
• https://downtoearthmarkets.com/kitchen-recipe_box?recipe=Easy+Asian+Chicken&id=229

Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Artichoke Chicken

Ingredients

• 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
• 3/4 cup grated parmesan & Romano cheese
• 1/4 cup sour cream
• 1/2 cup Duke's
• 2 garlic cloves, minced (or use some garlic powder)
• 3 or 4 skinless, boneless chicken breast halves
• salt & pepper

Directions

1. Preheat oven to 375 degrees and brush a 13x9 inch baking dish with olive oil.
2. Pat the chicken dry then salt and pepper the chicken on both sides. Place in the baking dish.
3. In a bowl, combine the artichoke hearts, parmesan cheese, mayo, sour cream and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts.
4. Bake, uncovered, for 30-35 minutes in the preheated oven, or until chicken is no longer pink in the center, the juices run clear and the top starts to slightly brown.

Notes
- Can use marinated artichoke hearts from the jar too
- Serve with tossed couscous salad

Source
https://www.allrecipes.com/recipe/69538/artichoke-chicken/

https://www.the-girl-who-ate-everything.com/artichoke-chicken/

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Cake Mix Cookies

Ingredients

• 1 (15.25-ounce) box of cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• Optional: bonus ingredients (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe)

Directions

Carrot Cake Cookies

1. Beat together 2 eggs and 1/2 cup vegetable oil.
2. Sift 1 (15.25-ounce) box carrot cake mix into the wet ingredients; combine until a dough forms.
3. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated.
4. Arrange on parchment-lined baking sheets.
5. Bake at 350°F for 10-15 minutes, or until set.

Gooey Butter Cookies

1. Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric mixer.
2. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; combine until a dough forms.
3. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
4. Bake at 350°F for 10-15 minutes, or until set.

Notes
Bake for 10 min for 2 Tbsp cookies
Bake for 15 min for 3 Tbsp cookies

Source
https://www.thekitchn.com/cake-mix-cookies-264244

https://tasty.co/recipe/lemon-crinkle-cake-mix-cookies

Homemade Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 1/2 c. chopped spinach (optional)
• 1/2 c. panko bread crumbs
• 2 Tbs olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. salt or to taste
• 1/2 tsp. onion powder 
• 1/8 tsp. pepper or to taste

Directions

1. In a medium sized bowl, combine all ingredients until well incorporated. Add two tablespoons of olive oil to the mixture to prevent dryness
2. Using a cookie scoop, scoop out mixture and form into balls 
3. Preheat oven o 400F
4. Bake meatballs for 25 minutes or until internal temperature is 165F 
5. Serve with spaghetti and red sauce, alfredo or even rice

Notes

• Don’t overcook these! Depending on your oven cook times may vary. The size of your cookie scoop may also play a factor. Just check it frequently and you should be good to go!
• Don’t have an air fryer or oven? Just form these into thin patties and cook them in a little olive oil! Tastes great as well!

Source
https://easytoddlermeals.com/homemade-chicken-meatballs

Breakfast Crescent Bake

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
• 6 eggs
• 1 cup diced cooked ham
• 1/2 cup chopped red bell pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Directions

1. Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
2. Bake 7 to 9 minutes or until dough is set but not browned.
3. In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
4. Bake 17 to 22 minutes longer or until eggs are set and crust browns.

Expert Tips

• Wondering if you can reheat a couple of leftover pieces? Eggs don't rewarm in the microwave so well, but 20 to 25 minutes in a 300-degree oven will evenly heat the casserole while keeping the crust nice and crispy as well.
• Don't have ham on hand? Substitute crumbled cooked bacon or even chopped deli chicken or turkey.

Source
https://www.pillsbury.com/recipes/ham-and-egg-crescent-bake/093ec1f6-c267-4d9c-8af1-d48ab572b77a

Chicken Pot Pie Crescent Ring

Ingredients
1 bag (10 oz) frozen microwavable mixed vegetables
2 cups shredded cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

1. Place oven rack in center position. Heat oven to 375°F.
2. Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
3. Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
4. Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
5. Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 pinch of dough in the center.
6. ull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.
7. Bake 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Source
http://www.pillsbury.com/recipes/chicken-pot-pie-crescent-ring/9a33b050-a684-45bd-9ea1-5b2fde728337

Candied Sweet Potato

wash potatoes

bake in oven 400º for 45 min

let cool

peel skins

slice into 1½-inch-thick rounds

lay rounds flat in baking dish

sprinkle with ground nutmeg and cinnamon

top with brown sugar

top with nubs of butter

bake 

Baked Honey Lime Chicken Taquitos

Ingredients

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 4 boneless, skinless chicken breasts, cooked and shredded
• 12-15 medium size flour tortillas
• 2 cups shredded Monterrey jack or Mexican blend cheese
• 1 cup green enchilada sauce
• ½ cup sour cream or plain greek yogurt

Directions

1. In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
2. Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
3. Whisk together enchilada sauce and sour cream and serve with taquitos.

Notes
Recipe type: Main Dish
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 5

Source
http://www.sixsistersstuff.com/2014/06/baked-honey-lime-chicken-taquitos-recipe.html