Rice Krispy S'Mores Pinwheels

Ingredients

• 10 oz miniature marshmallows
• ¼ cup Challenge butter (plus more for greasing)
• 5 cup Rice Krispies cereal
• ¾ cup graham cracker crumbs
• 7 oz jar marshmallow creme
• 6 Hershey's chocolate bars

Instructions

1. Preheat oven to 200 degrees.
2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
4. Stir in cereal and graham cracker crumbs.
5. Press mixture into prepared pan.
6. Spread marshmallow creme on top using an offset spatula.
7. Place Hershey's bars on top of the marshmallow creme.
8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
9. Let cool for 10 minutes.
10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
12. Slice and serve!

Raspberry Bread

I also added blueberries!

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch salt, optional and to taste
1/4 cup unsalted butter, melted
1 large egg
3/4 cup buttermilk
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
10 to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
2 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
3. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
5. Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
6. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
7. Add the raspberries to the batter and fold very lightly to combine.
8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
9. Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Goat Cheese Pepeprs

Ingredients:

• 1/2 cup panko breadcrumbs
• 4 teaspoons olive oil, divided
• 25 mini bell peppers, washed
• 10 ounces goat cheese, room temperature
• 4 ounces cream cheeses, room temperature
• Any herbs you would like (I usually do black pepper, oregano, etc).

Directions:

1. Preheat oven to 350°F.
2. In a small skillet, heat 1 teaspoon of olive oil over medium/low heat. Add panko bread crumbs and saute until crumbs are golden brown. Remove from heat and set aside. 
3. Slice peppers in half lengthwise. Remove spongy ribs and seeds. Arrange peppers on a rimmed baking sheet, drizzle with remaining 3 teaspoons (1 tablespoon) of olive oil and set aside. 
4. In a small bowl, mix together goat cheese, cream cheese, herbs and pepper with a fork until well combined. Spoon or pipe the cheese mixture into the hollowed out peppers. Sprinkle toasted panko bread crumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the goat cheese is warm. 

Andes Mint Grinch Cookies

Ingredients

2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped or broken apart)

Directions
Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (I also added some milk chocolate chips… just because I LOVE milk chocolate!)

Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls.  To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets.

Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Beef Stew

I can't post it properly so use this link to see the recipe 

Also, Dave used higher quality meat than it recommends 

Peach Dumplings

Ingredients

• 1½ (8 ounce) cans crescent rolls
• 1 stick unsalted butter
• ¾ cups brown sugar
• 1 teaspoons vanilla
• 1-2 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 cup orange soda
• 2-3 fresh peaches

Instructions

1. Butter 8x8 inch baking dish.
2. Preheat the oven at 350 F.
3. Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6)
4. Roll each peach slice in a crescent roll and place in a buttered dish.
5. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over the dumplings.
6. Pour the soda in the middle and along the edges of a pan (not over the rolls)
7. Bake for 30-40 minutes, or until they become golden brown.
8. You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
9. Serve warm.

Zucchini Crust

For the crust:

•     1 large egg or 2 small ones
•     About 3 small-medium zucchinis (mine were about 8″)
•     1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.
•     salt

See note above about how you can vary these proportions according to your taste, your desired crispiness, etc.
 

For the toppings:

Use anything you like on a pizza. General formula:

•     Mild tomato sauce OR pesto
•     Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
•     Ricotta cheese or goat cheese, for small dollops on top (optional
•     Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
•     Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-sauté. Ground lamb or chicken would be tasty, cooked with lots of garlic.
•     Olive oil, black pepper

Directions:

1. Preheat the oven to 450 degrees.

2. Grate the zucchini.

3. Sprinkle salt on the zucchini and stir. Let it sit a few minutes.

4. Squeeze the water out. I found the easiest way to do this was to wrap it in cheese cloth or butter muslin and squeeze. You can also put the zucchini on one plate and press another plate on top of it, or put it in a colander and press a bowl into it.

5. Mix with egg and grated cheese.

6. Spread parchment paper on a pizza stone or baking sheet. Spread out your dough batter about 1/2 inch thick into a circle.

7. Put it in the oven and cook until it has browned, about 15-20 minutes. Meanwhile, as it is cooking, sauté any toppings you want cooked. I sautéed garlic, onions, mushrooms and Italian parsley.

8. Take the browned bottom crust out of the oven and admire it.

9. Cover it with your toppings.

10. Bake again until crust edges brown further and cheese on top melts into toppings. Take out of oven and add drizzled olive oil, grated black pepper, and optional fresh tomatoes and fresh basil. Serve hot.

Parmesan Zucchini and Corn

INGREDIENTS

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
• Serve immediately, sprinkled with Parmesan.

Citrus Chicken with Quinoa

Ingredients:

• 1 and 1/2 cups cooked quinoa
• 2 Tablespoons olive oil
• 1 pound skinless boneless chicken breast, chopped into 1-inch pieces
• 2 cloves roasted garlic, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 large oranges, peeled and segmented
• 1 ripe avocado, peeled and cubed

DRESSING

• 1/4 cup fresh lime juice
• 1/3 cup chopped fresh cilantro (packed)*
• 1 Tablespoon fresh orange juice*
• 1 Tablespoon olive oil
• 1 Tablespoon honey

Directions:

Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.

Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.

For the dressing: whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.

Additional Notes:

*If you love cilantro as much as I do feel free to increase to 1/2 cup.

*I simply squeezed the juice out of a couple pieces of the oranges I threw into the salad for the 1 Tablespoon needed in the dressing.

Black Forest Super Shake

INGREDIENTS - 

• 1 scoops chocolate Primal Body protein powder (I just use whatever choc protein powder I have at home)
• 1 cup unsweetened almond milk
• 1 handful of frozen cherries (I only had fresh and it probably came out a little more liquid but still tasted fine)
• 1/2 a banana
• 1 tsp. cocoa powder
• 1 handful crushed ice