Cake Mix Bars

(Courtesy of Taste of Home)

Ingredients:
1 box yellow cake mix (regular size)
1 large egg
1/2 c. 2% milk
1/3 c. canola oil
1 c. white baking chips
1/3 c. jimmies

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick).  Stir in baking chips and jimmies.  Spread into a greased 15x10 baking pan.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely in pan on a wire rack.  Cut into bars.

Freeze option: freeze bars in freezer containers.  To use, thaw in covered containers before serving.

Crunchy Ramen Taco Salad

(Courtesy of Kraft)

Ingredients:
1/2 c. ranch dressing
1/2 c. Taco Bell hot sauce (or hot sauce of your choice)
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 c. frozen corn, thawed
1 c. rinsed canned black beans
1 c. shredded sharp cheddar cheese
1/2 c. coarsely chopped fresh cilantro

Directions:
Mix dressing, hot sauce and lime juice until blended.

Break ramen noodles into large bowl.  Discard seasoning packets or reserve for another use.

Add remaining ingredients and dressing mixture to noodles; mix lightly.

Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand 15 minutes.

Lightly grease a griddle or large nonstick skillet; heat over medium heat.  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle or skillet.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Keto Chicken Tenders

(Courtesy of howtothisandthat.com)

Ingredients:
8 oz. chicken breast tenderloins
1 c. almond flour
1 tsp. salt
1 tsp. pepper
1/4 c. heavy cream
1 large egg

Directions:
Prepare fryer per manufacturer instructions (suggested using peanut oil at 375 degrees- if you have concerns about using peanut oil- check out myketokitchen as a resource on frying oils).

For the coating, whisk egg and cream in a large bowl.  Season with salt and pepper.  Add chicken and let sit for about 10 minutes.

Add almond flour to a shallow dish or pan, season with salt and pepper. 

Coat both sides of chicken with flour.  Fry in small batches until golden brown and internal temperature reaches 160 degrees- about 6 minutes but the times vary based on the temperature and the size of the chicken tenders.

Can dip chicken in a keto-friendly sauce of your choice.

Overnight Cinnamon Roll French Toast

(Courtesy of Pillsbury)

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
4 eggs
3/4 c. half-and-half
1/4 c. light or dark corn syrup
2 tsp. vanilla
4 Tbsp. butter

Directions:
Bake and ice cinnamon rolls as directed on can.

Meanwhile, spray a 8 inch square (2 quart) glass baking dish with cooking spray.  In a medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

With a serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing.  Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

Pour egg mixture over rolls.  Cover dish tightly with plastic wrap.  Refrigerate at least 8 hours or overnight.

To serve, heat oven to 400 degrees.  Uncover baking dish; bake 20-25 minutes or until bubbly and golden brown.  If toast puffs up too high during baking, pierce with sharp knife so toast falls.  Cool 2-4 minutes before serving.  Top each serving with a small pat of butter.

Blueberry Zucchini Squares

(Courtesy of Taste of Home)

Ingredients:
2 c shredded zucchini (do not pack)
1/2 c. buttermilk
1 Tbsp. grated lemon peel
3 Tbsp. lemon juice
1 c. butter, softened
2 1/2 c. sugar
2 large eggs
3 1/4 c. plus 2 Tbsp. all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh or frozen blueberries
GLAZE:
2 c. confectioners' sugar
1/4 c. buttermilk
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees.  Grease a 15x10 baking pan.

In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time  In another bowl, whisk 3 1/4 c. flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition.  Toss blueberries with remaining flour; fold into batter.

Transfer batter to prepared pan, spreading evenly (pan will be full).  Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean.  Cool completely on a wire rack.

In a small bowl, mix glaze ingredients until smooth; spread over top.  Let stand until set.

Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.

Birthday Cake Freezer Pops

(Courtesy of Taste of Home)

Ingredients:
2/3 c. sprinkles, divided
18 disposable plastic or paper cups (3 oz. each)
2 c. cold 2% milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
2 c. crushed vanilla wafers (about 60 wafers)
18 wooden pop sticks

Directions:

Spoon 1 tsp. sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes.  Let stand until soft-set, about 2 minutes.  Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1 inch hold in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture.  Pipe into prepared cups.  Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours.  Let stand at room temperature 5 minutes before gently removing pops.

Peanut Butter Pudding Dessert

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
1/2 c. cold butter, cubed
1 1/2 c. chopped cashews, divided
1 pkg. (8 oz.) cream cheese, softened
1/3 c. creamy peanut butter
1 c. confectioners' sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
2 2/3 c. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 oz.), coarsely chopped

Directions:
Pour flour and butter in a food processor; cover and process until mixture resembles coarse crumbs.  Add 1 c. cashews; pulse a few times until combined.

Press into a greased 9x13 baking dish.  Bake at 350 degrees for 25-28 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth.  Fold in 1 c. whipped topping.  Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spread over cream cheese layer.  Top with remaining whipped topping.  Sprinkle with chopped candy bar and remaining cashews.  Cover and refrigerate for at least 1 hour before serving.

Blueberry French Toast

(Courtesy of Taste of Home)

Ingredients:
12 slices day-old white bread, crusts removed
2 pkgs. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 large eggs, lightly beaten
2 c. 2% milk
1/3 c. maple syrup or honey
SAUCE:
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 c. fresh or frozen blueberries
1 Tbsp. butter

Directions:
Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 3 minutes.  Stir in blueberries; bring to a boil.  Reduce heat and simmer until berries burst, 8-10 minutes.  Remove from heat; stir in butter.  Serve with French toast.

Dill Pickle Potato Salad with Bacon

(Courtesy of Kraft)

Ingredients:
1 1/2 c. miracle whip dressing
1 c. chopped kosher dill pickles with 1/4 c. pickle juice
1/4 c. chopped fresh dill
2 Tbsp. Dijon mustard
1 tsp. celery seed
3 lbs. petite-size red potatoes (1 inch), cooked, cooled and quartered
2 stalks celery, chopped
4 slices bacon, cooked and crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced

Directions:
Mix miracle whip, pickles, pickle juice, dill, mustard and celery seed until blended.

Combine remaining ingredients in a large bowl.  Add miracle whip mixture; mix lightly.

Refrigerate 2 hours before serving.

Red Pepper and Corn Salsa

(Courtesy of Kraft)

Ingredients:
2 small ears corn on the cob, husks and silk removed
2 small red peppers
2 Tbsp. zesty lime vinaigrette dressing
1 Tbsp. chopped fresh cilantro

Directions:
Heat greased grill to medium heat.

Grill corn and peppers 7-8 minutes or until the vegetables are tender and charred on all sides, turning occasionally.

Place peppers in a bowl; cover with plastic wrap.  Let stand 20 minutes.

Remove and discard skins and seeds from peppers.  Finely chop peppers and cut corn from cobs; place in a medium bowl.  Add remaining ingredients; mix lightly.

All-American Summer Dip

(Courtesy of Kraft)

Ingredients:
1 container (16 oz.) sour cream
1 envelope parmesan Italian dressing mix
8 oz. blue corn tortilla chips
1 c. each red pepper, jicama strips, cherry tomatoes and radishes

Directions:
Mix together the first 2 ingredients until blended.  Refrigerate for 1 hour.

Serve with the remaining ingredients.

Sunshine Swizzle Punch

(Courtesy of Kraft)

Ingredients:
3 qts. (12 c.) club soda
1 can (12 oz.) frozen limeade concentrate, thawed
2 pkts. (makes 2 quarts each) or 4 pkts. (make 1 quart each) Crystal Light lemonade flavor drink mix
4 c. raspberry sherbet

Directions:
Add club soda and limeade concentrate to drink mix in punch bowl; stir until mix is completely dissolved.

Scoop sherbet into punch just before serving.