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Ingredients For the Cake: 1 2/3 cups all-purpose flour 213g 1 cup granulated sugar 200g 1/4 tsp baking soda 2g 1 tsp baking powder 4g 3/4 cup unsalted butter 176g, room temperature 3 egg whites 3 tsps vanilla extract 1/2 cup sour cream 120ml 1/2 cup milk 120ml 1/3-1/2 cup sprinkles 55g 1 pinch kosher salt For the Ganache: 2 tbsp white chocolate chips 1/2 cup candy melts 100g 3 tbsp heavy cream For the Italian Buttercream: 5 large egg whites room temperature 1 1/3 cups sugar 304g 1/3 cup water 80ml 1 pinch kosher salt 2 cups unsalted butter 456g, room temperature 2 tsp vanilla extract 2 dashes cream of tartar For the American Buttercream: 1 lb unsalted butter 445g, room temperature 2 lb confectioners sugar 907g 1 tsp milk 3 tsp vanilla 1 drop pink food coloring 1/3 cup sprinkles 55g 1/4 tsp salt Instructions For the Cake: Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well. Sift the dry ingredients together

INGREDIENTS 300g choc chip biscuits  150g unsalted butter, room temp  1200g cream cheese  300g caster sugar  6 large eggs  6 large egg yolks  1 tsp vanilla bean extract  2 tbsp lemon juice  Food colourings: red, orange, yellow, green, blue, dark purple, pink  23cm cake tin  Foil and clingfilm INSTRUCTIONS Preheat the oven to 180, and line the bottom of a 23cm springform tin.  Blitz the choc chip biscuits in a food processor.  Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.  Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.  Put the base in the fridge to chill while you make the fill.  Beat the cream cheese and sugar together until smooth.  Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.  Finally, add the vanilla and lemon juice.  Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200

INGREDIENTS 3.75 cups water divided use 5 (3 oz) packages flavored gelatin I used purple, blue, red, yellow, and green (see Note below) 1.25 cups International Delight Sweet Cream coffee creamer divided use 2.5 cups vanilla yogurt divided use Whipped cream for topping Sprinkles or other decorations INSTRUCTIONS If you are using individual glasses, set your 12 glasses on a baking sheet. If you are using a cake pan or bundt pan, spray it lightly with nonstick cooking spray. For each layer, you will use one 3-oz gelatin package, ¾ cup boiling water, ¼ cup International Delight Sweet Cream coffee creamer, and ½ cup vanilla yogurt. Pour each 3-oz package of gelatin into its own medium bowl. Add ¾ cup boiling water to each bowl, and whisk well, for about 30-60 seconds each, to make sure all of the gelatin granules are dissolved. The gelatin needs to be room temperature before you can add the dairy components. Most of the layers can sit at room temperature and cool, but you can speed up the

INGREDIENTS 2 tablespoons active dry yeast  1/2 cup warm water  1 teaspoon granulated sugar  2 1/2 cups all-purpose flour  1/4 cup granulated sugar  2 large eggs  2 tablespoons unsalted butter, room temperature  2 teaspoons salt  Canola oil  Filling:  2 1/2 cups vanilla pudding  Rainbow food colouring  Glaze: 1 1/2 cups confectioner's sugar  1/2 cup whipping cream  Rainbow sprinkles INSTRUCTIONS Make the doughnuts: Place the yeast, warm water and 1 teaspoon granulated sugar into the bowl of an electric mixer fitted with the dough hook attachment. Allow this to sit for 10 minutes, until the yeast begins to develop. Add the flour, 1/2 cup sugar, eggs, butter and salt. Set the mixer to medium speed and knead for 8-9 minutes, until the dough is smooth, soft and bounces back when poked with your finger. Place the dough in an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, about 1 hour. Roll the dough out to 1/4 inch-thick and

INGREDIENTS   1 cup plus 2 tablespoons granulated sugar, divided   1 cup all-purpose flour   1 teaspoon cinnamon   1/4 teaspoon salt   1/2 cup (1 stick) unsalted butter, melted   2 large eggs   1 teaspoon vanilla extract, or to taste   1/2 to 1 teaspoon almond extract, or to taste   2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen) INSTRUCTIONS Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them. Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don’t overmix. Add 2 cups blueberries and stir to combine; batter is very thi

INGREDIENTS Boxed brownie mix plus ingredients to make them 1 lb vibrant green candy coating divided use (see note) 1/3 cup International Delight Caramel Macchiato Creamer 2 TBSP strawberry jelly Electric green gel food coloring I used Americolor brand Brain candy mold INSTRUCTIONS Preheat the oven to 350 F, and spray two mini cupcake pans very well with nonstick cooking spray. Prepare the brownie mix according to the directions on the package. Use a cookie scoop or large spoon to fill each mini cupcake cavity almost to the top. You should get about 20 brownie bites from this recipe. Bake the brownie bites for 15 minutes, until the top is puffed and crackly, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely, then run a thin metal spatula around the edges and pop the brownies out of the pan. (If they start to tear, refrigerate them briefly so they firm up before removing.) Combine 8 oz of candy coating and the International Deli

INGREDIENTS FOR THE CUPCAKES: 7.8 oz all-purpose flour (1 3/4 cups) 3 oz cocoa powder (1 cup) 1 1/2 tsp baking soda 1/2 tsp salt 1 cup full-fat buttermilk at room temperature 1/2 cup full-fat sour cream at room temperature 2 tbsp water can substitute brewed coffee for richer flavor 6 oz butter at room temperature 4.75 oz granulated sugar (2/3 cup) 5 oz brown sugar (2/3 cup) 2 large eggs at room temperature 1 tbsp vanilla extract FOR THE CARAMEL-PEANUT FILLING: 14 oz soft caramels 1/3 cup heavy cream 1 tbsp butter 1/2 cup salted peanuts coarsely chopped FOR THE PEANUT-MARSHMALLOW FROSTING: 8 oz butter at room temperature 12 oz creamy peanut butter (1 1/4 cups) 1 tsp vanilla extract 1/4 cup cream 1 lb powdered sugar (4 cups) 7 oz marshmallow cream (1 jar) TO FINISH: 1/2 cup chocolate fudge sauce 1/4 cup salted peanuts chopped 7 fun-size Snickers bars cut in half or coarsely chopped INSTRUCTIONS TO MAKE THE CUPCAKES: Preheat the oven to 350 F. Line 20 cupcake cavities with paper lin

Ingredients 1 cup dried cranberries, chopped 1 cup chopped walnuts 1/2 cup sugar zest of 1 orange 2 refrigerated pie crusts (I use Pillsbury Pie Crust) 2 tablespoons butter , melted 1 whole egg 2 tablespoons water honey Instructions Preheat oven to 400. Line a baking sheet with parchment paper and set aside. Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined. On a lightly floured surface roll out the pie crusts into two squares. Generously brush the pie crusts with the melted butter. Spread the cranberry filling on top of the pie crusts. Roll each pie crust into a log. Pinch the edges to seal. Combine the egg and water in a small bowl and beat until well blended. Brush each log with the egg mixture. Carefully cut each log into 10 slices. NOTE: If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting.  Place the slices, cut side up, on the prepared baking

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash

INGREDIENTS YOU NEED 6 – 8 skinless, bone-in chicken thighs 1 tablespoon olive oil or butter 6 cloves garlic, minced 1 cup heavy cream 1/3 cup (80ml) chicken broth 3/4 cup grated parmesan cheese 1 tablespoon Italian seasoning 1 teaspoon crushed red chili pepper flakes, optional Sea salt and fresh cracked black pepper 1/2 cup Sun-dried tomatoes (chopped) 2 cup Spinach (chopped, packed) DIRECTIONS    To prepare your crockpot chicken recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.    Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.    Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.   When the cream sauce is ready, lo

INGREDIENTS: 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 1 1/2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 (4-pound) whole roasting chicken 1 lemon, halved 2 tablespoons canola oil 1 cup chicken stock DIRECTIONS: In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, natur

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi

INGREDIENTS YOU NEED 3 boneless, skinless chicken breasts, cut into bite-sized chunks 2 bunch of asparagus, rinsed and trimmed 1/2 cup butter, softened 1 teaspoon olive oil 2 teaspoons minced garlic 1 teaspoon Italian seasoning or Herbes de Provence 1 tablespoon hot sauce, optional (we used Sriracha) 1/2 cup (125ml) low-sodium chicken broth Juice of 1/2 lemon 1 tablespoon minced parsley Crushed red chili pepper flakes, optional Slices of lemon, for garnish For the chicken seasoning:   1 teaspoon salt 1 teaspoon fresh cracked black pepper 2 teaspoons onion powder DIRECTIONS    To prepare the chicken bites recipe and asparagus in the garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.    Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes then soak in ice water to stop the cooking asparagus. This way they will cook asparag

Ingredients 2 large boneless skinless chicken breasts cut in half lengthwise and pounded to an even thickness to make four cutlets 2 large eggs, beaten + 1 tablespoon water 1 cup flour 1 teaspoon cayenne pepper 1 teaspoon smoked paprika regular is fine if you don't have smoked 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 cup vegetable oil HONEY GARLIC SAUCE 1/2 cup honey 2 teaspoons minced garlic 2 tabespoons soy sauce 1 tablespoon corn starch + 3 tablespoons cold water Instructions In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Remove from heat and set aside. In a wide, shallow dish together the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish whisk together eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides of the chicken. Pour oil in a la

INGREDIENTS YOU NEED 2 lbs. (900g) boneless skinless chicken breasts or 3 medium chicken breasts 1 jar roasted bell pepper sauce (usually found in the pasta sauce aisle of your grocery store) 2 teaspoons Italian seasoning 1 pinch of Cayenne Pepper, optional 2 – 3 tablespoons olive oil Salt and freshly cracked pepper, to taste 1/3 cup unsalted butter, diced 2 heaping tablespoons grated Parmesan cheese, plus more for garnish Fresh chopped parsley or basil, for garnish DIRECTIONS  Generously season chicken breasts with Italian seasoning, salt and pepper on both sides. Heat olive oil in a large skillet over medium-low heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear. Transfer chicken to a plate.   Reduce the heat to low, then add your roasted bell pepper sauce to the same skillet with the oil and Cayenne pepper. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer. Simmer for 5 minutes

INGREDIENTS YOU NEED  2 chicken breasts 3 tablespoons butter, divided Salt and pepper to taste 1 teaspoon oregano 1 medium onion, minced 4 cloves garlic, minced 1 small jar sun-dried tomatoes, drained from oil and chopped 1/2 cup chicken broth 1/2 cup heavy cream 1/3 cup grated Parmesan cheese 1 cup spinach (or more if you like) DIRECTIONS    To make this Creamy chicken recipe: Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.    In a large skillet, melt 2 tablespoons butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.   To make the creamy spinach parmesan sauce, add the remaining tablespoon butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine u