Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 bag miniature marshmallows 16 oz. (2 c.) vanilla yogurt (Greek yogurt works) 1 tub (8 oz.) Cool Whip, thawed 1 pkg. (3 1/2 oz.) cheesecake flavor instant pudding and pie filling mix or 1 box sugar-free instant cheesecake pie filling (just the mix) 1-2 containers sliced up strawberries 3-4 sliced up bananas Blueberries Directions: In a bowl, mix together first 4 ingredients. Stir in the fruit. Serve cold. Note~ You can change the fruit to fit what you like or the event. Also, it is best served the same day it is made.
Ingredients: 6-7 medium zucchini or yellow summer squash 2 Tbsp. canola oil 2 Tbsp. minced garlic 2 tsp. dried thyme 4 eggs 2/3 c. light sour cream 1 c. crumbled feta cheese 1/2 c. fresh parmesan cheese 2 Tbsp. lemon juice Salt and pepper Directions: Preheat oven to 375 degrees. Spray a large casserole dish with nonstick spray. Slice the squash into 1/4 inch slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty) then spread 1/2 of the egg mixture over the top. Repeat with the remaining squash and egg mixture. Bake for 40-45 minutes until the mixture is bubbling and slightly set. Serve hot.
Ingredients: 1 whole (6 lb.) beef tenderloin, trimmed of visible fat and silver skin 1/2 c. red wine 1 1/2 Tbsp. fresh juice from 1-2 lemons, divided 3 Tbsp. olive oil, divided 3 medium garlic cloves, minced (about 1 Tbsp.) 1 tsp. dried oregano 1/2 tsp. dried thyme 4 tsp. fresh dill, divided use Kosher salt and freshly ground black pepper 1/2 c. homemade or store-bought low-sodium beef or chicken stock 2 Tbsp. butter CREAM: 1 1/2 c. sour cream 2 tsp. prepared horseradish 2 Tbsp. minced fresh flat-leaf parsley 2 tsp. minced fresh mint leaves Directions: Place trimmed beef tenderloin in a resealable plastic bag. Add wine, 1 Tbsp. lemon juice, 1 1/2 Tbsp. olive oil, garlic, oregano, thyme, 2 tsp. dill and 1/2 tsp. each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4-6 hours. When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425 degrees. Remove meat from the refrigerator and pat dry with paper towels. Season meat with salt and pepper. Fold small end of tenderloin back on itself by a few inches to create an even thickness. Secure meat with kitchen twine at 2 inch intervals to create an evenly sized roast. Heat 1 1/2 Tbsp. oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125 degrees as registered on an instant read thermometer for medium-rare, 20-30 minutes. Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish sauce. Taste and adjust seasonings, if necessary. In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 tsp. dill and remaining 1/2 Tbsp. lemon juice. Season with salt and pepper and stir to combine. Cut string from roast and discard. Slice meat and place on platter. Drizzle with pan sauce and serve immediately with horseradish cream.
Ingredients: 3 c. chopped rhubarb 1/2 c. sugar 1/4 c. water SHORTBREAD: 5 oz. low-fat cream cheese 1/2 c. unsalted butter 2/3 c. sugar 1/2 tsp. salt 1 tsp. vanilla extract 1 1/3 c. flour FILLING: 4 eggs 3/4 c. sugar 1 c. rhubarb puree Red dye 2 tsp. vanilla extract 3 Tbsp. lemon juice Zest of 1 lemon 1/2 tsp. salt 1/2 c. flour Directions: In a medium pot, combine chopped rhubarb, sugar and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside. Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper and set aside. In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour. Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes. While the shortbread is cooking, make the rhubarb filling. In a medium bowl, whisk all ingredients except the flour. Use as much of the red dye as you would like (the color will fade a bit during the cooking process). Once mixed, whisk in the flour. Pour the filling on top of the shortbread, then bake for an additional 20 minutes to set the rhubarb. Cool the bars for at least 4 hours in the refrigerator, then cut and top with powdered sugar.
Ingredients: 1/2 c. unsalted butter, softened 1/2 c. light brown sugar 1 large egg, room temperature 1 tsp. vanilla extract Zest of 1/4 orange 1 c. all-purpose flour 1/2 c. whole wheat pastry flour 1/4 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt FILLING: 9 oz. dried mission figs 1/2 c. water Juice of 1/2 orange Zest of 1/2 orange 1/2 tsp. cinnamon 1/2 tsp. cinnamon 1 Tbsp. honey Directions: In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and orange zest. In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda and salt. Sift the dry ingredients over the wet, then mix until just combined. Scoop the dough into a ball and cover with plastic wrap. Chill for at least 1 hour, or up to 1 day. To make the fig filling, place all ingredients except the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat an allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziploc bag. Preheat oven to 325 degrees. Line a large baking tray with a silicon mat or parchment paper. Set aside. On a floured surface, roll the chilled dough into a 10x14 inch rectangle, using a knife or pizza cutter to cut even edges. Cut the dough lengthwise into three 3.5x14 inch strips. Cut a 3/4 inch tip into the corner of your ziploc bag and squeeze the paste down the middle of each strip of dough. Then carefully fold each dough on top of the fig paste, making a log, sealing the edges as best you can. Roll each log slightly to bond the dough together, then place seam side down on your baking tray. Bake for 20 minutes at 325 degrees, then turn on the broiler for 1 minutes to slightly brown the tops of the cookies. Remove from the oven and cut each log into 2 inch cookies.
Ingredients: 1/2 c. peach puree (1 medium, ripe yellow peach) 1/2 c. peach schnapps 1/2 c. cream liquor (like Cask and Cream) Splash of Triple Sec Ice Directions: In a cocktail shaker or mason jar, add ice, peach puree, schnapps, cream liquor and triple sec. Shake vigorously. Strain into 2 martini glasses. Garnish with peach slices, if desired.
Ingredients: 1 2/3 c. all-purpose flour 1 c. sugar 1 tsp. baking powder 1 tsp. cinnamon 3/4 c. salted butter, room temperature 1 egg white 1 egg 2 tsp. vanilla extract 3/4 c. 2% milk 1 can (15.25 oz.) peach slices, drained 1/4 tsp. cinnamon 1 tsp. sugar 1 c. heavy whipping cream 1/2 c. powdered sugar 1 tsp. vanilla extract Directions: Preheat oven to 350 degrees. In a medium bowl, combine peach slices (cut peach slices in half), 1/4 tsp. cinnamon and 1 tsp. sugar. Whisk together flour, sugar, baking powder and 1 tsp. cinnamon in a large mixing bowl. Add butter, egg white, egg, vanilla and milk and mix on medium speed just until smooth. Do not overmix. Add 3 pieces of peach to the bottom of each cupcake liner. Fill cupcake liners about 3/4 full with the batter. Sprinkle with some additional cinnamon on top of the batter, then swirl with a toothpick. Add another 3 pieces of peach to the top of each cupcake. Bake 19-21 minutes. Allow to cool for 1-2 minutes, then remove to a cooling rack to finish cooling. To make whipped cream, whip heavy whipping cream until it begins to thicken. Add powdered sugar and vanilla extract and whip until stiff peaks form. Ice cupcakes with the whipped cream and a sprinkle of cinnamon. Store cupcakes in the refrigerator until ready to serve. Can be served warm by reheating in the microwave for about 10 seconds.
Note~ Get a second can of peaches if you want to garnish each cupcake with a peach slice.
Ingredients: 3 1/2 c. gluten-free pretzels 1 1/4 c. granulated sugars, divided 3/4 c. unsalted butter, melted 8 oz. cream cheese, softened 8 oz. frozen whipped topping, thawed 9 oz. orange flavored gelatin 1 1/2 c. boiling water 1 1/2 c. Sunny D juice 4 medium bananas, sliced Whipped cream or whipped topping for garnish Directions: Preheat oven to 350 degrees. Combine pretzels and 1/4 c. sugar and the melted butter in a medium bowl. Press into the bottom of a greased 9x13 glass casserole dish. Bake for 10 minutes. Let cool. In a large bowl, beat the cream cheese with an electric mixer on medium high until creamy. Add remaining 1 c. sugar. Beat on medium speed until smooth. With a spatula, fold in the whipped topping. Spread on top of the cooled crust. Pour the gelatin into a medium bowl. Add the boiling water and stir until dissolved. Stir in the Sunny D. Add the sliced bananas. Refrigerate mixture until slightly thickened, about 15 minutes. Pour over cream cheese mixture. Refrigerate for at least 2 hours or overnight. Garnish with whipped cream or whipped topping.
Ingredients: 1/2 c. butter 1 pkg. (2 layer size) yellow cake mix 2 eggs, divided 2 pkgs. (8 oz. each) cream cheese, softened 1/2 c. sugar 1 Tbsp. zest and 3 Tbsp. juice from 1 lemon 2 1/2 c. fresh blueberries Directions: Heat oven to 350 degrees. Line a 9x13 pan with aluminum foil, with the ends of the foil extending over the sides. Microwave butter in a large microwave safe bowl on high for 1-1 1/2 minutes or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto the bottom of the prepared pan. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer. Bake 55-60 minutes or until toothpick inserted in the center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Ingredients: 8 oz. boneless, skinless chicken breast halves 16 oz. pkg. frozen bell peppers and onions 8 oz. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices 2 c. water 1 can (14 1/2 oz.) diced tomatoes with jalapeno peppers, undrained 8 oz. pkg. jambalaya rice mix Directions: Cut into 1/2 inch strips. Place frozen vegetables into a 3 1/2 or 4 qt. slow cooker lined with slow cooker liner and top with chicken strips and turkey sausage. Add water, undrained tomatoes and seasoning packet from rice. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2-3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and rice is tender.
Ingredients: 1 c. sugar 1/4 c. cornstarch 3 Tbsp. strawberry gelatin powder 1 c. cold water 1 pint fresh strawberries, sliced 1 3/4 c. cold milk 1 pkg. (3.4 oz.) instant vanilla pudding mix 3 medium firm bananas, sliced 1 Tbsp. lemon juice 6 c. cubed angel food cake 2 c. heavy whipping cream, whipped Additional strawberries or banana slices, optional Directions: In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. Place half of the cake cubes in a trifle bowl or a 3 quart serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.
Ingredients: 3/4 lb. bacon strips, finely chopped 1 medium onion, chopped 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 8 eggs 1/2 tsp. salt 1/4 tsp. pepper 1 c. (4 oz. ) shredded cheddar cheese Directions: In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 c. drippings in pan. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.
Ingredients: 2 lb. fresh green beans, trimmed and cut into 1 1/2 inch pieces 1/4 c. olive oil 3 Tbsp. lemon juice 3 Tbsp. balsamic vinegar 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. ground mustard 1/8 tsp. pepper 1 large red onion, chopped 4 c. cherry tomatoes, halved 1 c. (4 oz.) crumbled feta cheese Directions: Place beans in a 6 qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Ingredients: 1 pkg. white cake mix (regular size) 1 3/4 c. cold root beer, divided 1/4 c. canola oil 2 large eggs 1 envelope whipped topping mix Directions: In a large bowl, combine cake mix, 1 1/4 c. root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Ingredients: 8 oz. rib eye steak 2 tsp. dark sesame oil, divided 1 c. green onion, sliced (1 inch pieces) 2 c. packaged carrot and cabbage coleslaw 2 pkgs (2 7/8 oz.) beef-flavored ramen noodles 1 1/2 c. water 1 Tbsp. low-sodium soy sauce Directions: Trim fat from steak; cut steak diagonally across grain into thin slice. Heat 1 tsp. oil in a large nonstick skillet over medium high heat. Add steak and green onions; stir fry 1 minute. Remove steak mixture from the skillet; keep warm. Heat remaining 1 tsp. oil in skillet over medium high heat. Add slaw; stir fry for 30 seconds. Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed,stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated. Note~ 9 Weight Watchers Points
Ingredients: 2 medium cucumbers, peeled, seeded and chopped 2 medium tomatoes, chopped 1/2 c. chopped green pepper 1 jalapeno pepper, seeded and minced 1 small onion, chopped 1 garlic clove, minced 2 Tbsp, lime juice 2 tsp. minced fresh cilantro 1 tsp. minced fresh parsley 1/2 tsp. dill weed 1/2 tsp. salt Baked tortilla chip scoops Directions: In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.
Ingredients: 1 1/2 c. vanilla yogurt (can use Greek) 1 (3 oz.) pkg. orange Jello mix Whipped cream, to top, optional Directions: Line a muffin tin with 6 cupcake liners. In a medium microwave safe mixing bowl, combine yogurt and Jello mix, stirring to combine. Microwave on high for 2 minutes, stirring after each minute. Fill each cupcake liner with about 1/4 c. of yogurt mixture. Chill cups for at least 1 hour until set. Store in an airtight container, refrigerated, for up to 3 days. Note~ Can easily mix and match different flavors of yogurt or Jello. Also, try making them in mini cupcake liners as well.
Ingredients: 1/2 lb. ground beef 1 can refrigerated pizza crust 2 Tbsp. taco seasoning mix (from a 1 oz. pkg.) 3 Tbsp. water 1 c. shredded Mexican blend cheese Optional toppings: lettuce, tomato, sour cream, onion and guacamole Directions: Preheat oven to 400 degrees and lightly spray a baking sheet with cooking spray. In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside. Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top. Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1 inch slices along the roll, making about 18 rolls. Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown. Serve immediately and top with desired toppings.
Ingredients: 1 can buttermilk biscuits 1 lb. bulk sausage 1 c. shredded mozzarella cheese 1 c. shredded cheddar cheese 6 eggs 3/4 c. milk Salt and pepper, to taste Directions: Cut biscuits into 6-8 pieces, place in a greased 8x8 pan. Brown sausage on the stove top and drain. Spread sausage over the cut up biscuits. Beat eggs and add milk, salt and pepper. Pour over sausage and biscuits. Sprinkle with cheeses over the top. Bake at 425 degrees for 30-45 minutes. Let sit for 5 minutes before serving.
Ingredients: 4 oz. Skyy infusions pineapple 2 oz. orange juice 2 oz. pineapple juice 1 1/2 oz. ginger liqueur 1/2 oz. fresh lime juice Directions: Combine all ingredients. Add ice. Shake and strain into a 15 oz. ice-filled hurricane glass. Serve with pineapple wedge.
Ingredients: 2 oz. Hynotiq liqueur 1 oz. coconut rum Splash pineapple juice Ice Sugar Directions: Dip the rim of a glass into pineapple juice (or water) and then dip in sugar. Add Hypnotiq, coconut run and pineapple juice to a cocktail shaker. Add enough ice to the shaker to cool down the mixture. Put the lid on and shake until well mixed. Pour through the strainer into your favorite glass. Garnish with whatever you would like.
Ingredients: 1 pkg. Simply Potatoes shredded hash brown potatoes 2 Tbsp. butter, melted 3 eggs 8 slices bacon 1/2 c. diced ham 2 c. shredded cheddar cheese Salt and pepper, for seasoning Directions: Spread potatoes out on a stoneware pizza pan and press into a crust shape. Drizzle with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 20-25 minutes. While the crust is baking, fry bacon and scramble the eggs. Remove the crust from the oven and sprinkle with the scrambled eggs. Crumble the bacon and sprinkle it over the eggs. Layer the ham over the eggs and bacon. You can add other favorite toppings of your choice (onions, peppers, mushrooms etc). Top with shredded cheese. Return to the oven and bake an additional 20-25 minutes.
Ingredients: 1 1/2 c. warm water 2 Tbsp. light brown sugar 1 pkg. active dry yeast (2 1/4 tsp.) 3 oz. unsalted butter, melted 2 1/2 tsp. kosher salt 4 1/2-5 c. all-purpose flour Vegetable oil 3 qts. water 1/2 c. baking soda 1 whole egg, beaten with 1 Tbsp. cold water Coarse sea salt CHEESE SAUCE: 1/2 Tbsp. unsalted butter 1/2 Tbsp. all-purpose flour 1/2 c. milk 8 oz. cheddar cheese, grated Directions: Combine 1 1/2 c. water, sugar, yeast and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3-4 minutes. If the dough appears too wet, add additional flour, 1 Tbsp. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4-4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into 1 inch pieces and make the pretzel bites. Boil the pretzel bites in the water solution in batches (about 15 at a time). Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake 15-18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. Note~ If you want to make cinnamon sugar pretzel bites- instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix- soft cream cheese (about 3 Tbsp.), powdered sugar, a teaspoon of vanilla extract and a little bit of milk. Whisk together. Add more milk if it is too thick. If it is too thin, add more powdered sugar.
Ingredients: 1/2 c. butter, melted and if desired browned 1 c. light brown sugar 1 egg 1 1/2 tsp. vanilla 1/4 tsp. salt 1 c. flour 1/2 c. mashed banana (1 medium banana) FROSTING: 1/4 c. butter 1/2 c. light brown sugar 2 Tbsp. milk 1 c. powdered sugar Directions: Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside. In the bowl of the stand mixer, combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and combine mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. In a medium saucepan melt butter. Add 1/2 c. brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Stir in powdered sugar with a whisk. Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares. Note~ If you choose you brown the butter, melt butter in saucepan and continue cooking, once it is melted by swirling the butter in the pan until butter reaches a deep golden brown color.
Ingredients: 1 box (3.4 oz.) vanilla instant pudding 1 1/2 c. nonfat milk 1 tsp. vanilla extract 25 Golden Oreos (or another vanilla flavored cookie/graham cracker) 2 Tbsp. unsalted butter, melted 1 1/2 containers (8 oz. each) Cool Whip topping 1 lb. fresh strawberries, hulled and sliced and patted dry Directions: Whisk pudding, milk and vanilla in a medium sized bowl. Let it sit while you prepare the crust. Crush the cookies in a large gallon-sized ziploc bag using a rolling pin. Reserve 1/2 c. of the cookie crumbs. Place the 2 Tbsp. melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9" square baking dish. The crust wont be solid, it will stay crumbly. Fold 8 oz. of the whipped topping into the pudding. Place half of the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle with remaining cookies over top. Chill for at least 4 hours before serving. Note~ You can use fresh whipped cream if you would like. You will need at least 2-3 c. of cold heavy whipping cream. Whip it until stiff peaks forms then substitute it for the whipped topping. You can also try using cheesecake or lemon instant pudding if you would like.
Ingredients: 1 c. butter, softened 2 c. sugar 4 eggs 1 tsp. vanilla extract 3 c. all-purpose flour 1 tsp. salt 1 can (21 oz.) peach pie filling CHEESECAKE CENTER: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1 tsp. vanilla 1 egg GLAZE: 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1 c. powdered sugar 2 Tbsp. milk Directions: Cream together butter and sugar. Add eggs and beat well. Beat in vanilla. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. In a medium sized bowl beat together cream cheese, sugar and vanilla until smooth. Add the egg and beat until combined. Grease a 10x15 pan or 9x13 (cooking time will be longer with a 9x13). Spread 3 c. batter in the bottom. Spread cream cheese layer on top and lastly spread with pie filling. Drop remaining batter on top of pie filling. Bake at 350 degrees for 25-30 minutes (35 minutes if using a 9x13) or until a toothpick comes out clean. Cool on a wire rack. Combine powdered sugar, extracts and milk for the glaze and drizzle over the bars. Let cool completely and refrigerate for 3 hours for easier cutting.
Ingredients: 4 large ears sweet corn in husks 1 1/2 c. uncooked penne pasta 2 c. cherry tomatoes 1 medium zucchini, thinly sliced 1 can (2 1/4 oz.) sliced ripe olives, drained 1/3 c. white wine vinegar 2 Tbsp. olive oil 1 Tbsp. minced fresh basil or 1 tsp. dried basil 1 tsp. sugar 1 tsp. salt 1/2 tsp. ground mustard 1/4 tsp. garlic powder 1/4 tsp. pepper Directions: Carefully peel back corn husks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. Grill con, covered, over medium heat for 25-30 minutes or until tender, turning often. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Ingredients: 1 bag (1 lb. 8 oz.) frozen broccoli, carrots, cauliflower mix in cheese sauce 1 bag (22 oz.) frozen fully cooked chicken breast strips 1 can (10 3/4 oz.) condensed cheddar cheese soup 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/8 tsp. black pepper 3 c. frozen waffle fries Directions: Preheat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray. In a large bowl, combine all ingredients except waffle fries, mix well. Pour mixture into prepared baking dish and cover with foil. Bake for 25 minutes. Remove from oven; uncover foil and top mixture with waffle fries. Return to oven to finish cooking 20-25 minutes, or until heated through and fries are crisp.
Ingredients: 8 oz. cream cheese, softened 1 c. sour cream 1 pkg. ranch dip mix 1 c. chopped Romaine lettuce 1 Roma tomato, chopped 1/2 c. shredded cheddar cheese 1/2 c. grilled corn 1/4 c. bacon, cooked and crumbled 1/4 c. blue cheese crumbles Directions: Combine cream cheese, sour cream and ranch mix. Mix until smooth. Spread into the bottom of a 9 inch pie plate or other similar size pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon and blue cheese. Enjoy with your favorite tortilla chips, crackers or pretzel flats.
Ingredients: 1 c. plain yogurt 2 Tbsp. olive oil 4 cloves garlic, minced 1/2 Tbsp. dried oregano 1 medium lemon 1/2 tsp. salt Freshly cracked black pepper 1/4 bunch fresh parsley 3 1/2-4 lbs. chicken pieces Directions: To make marinade, combine the yogurt, olive oil, minced garlic, oregano, salt and some freshly cracked black pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp.). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. After marinating for 30 minutes, either cook the chicken on a grill or preheat the oven to 375 degrees in preparation to bake the chicken. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
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