2 Ingredient Apple Pie Dumplings!

Apple Pie Dumplings! (2 Ingredients!)

Apple Pie Dumplings!  This easy recipe uses just TWO ingredients!  It doesn't get easier than that!

Apple Pie Dumplings!  (These are made with just 2 Ingredients!)

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This has to be the easiest dessert EVER!  Seriously, two ingredients for an amazing dessert!  My 10 year old probably would’ve eaten the whole recipe had I let her!

When purchasing canned apple pie filling, I highly recommend buying a good quality brand.  It may cost a little extra but this is the one place I think it’s worth it!  I’ve found most store brand pie fillings taste pretty close the the name brands…  except apple.  The store brand apple pie fillings never seem to taste the same to me!  You won’t believe that Apple Pie filling and crescent rolls can make such a great dessert!

Note:  This will also work with rolls of biscuit dough.

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2 Ingredient Apple Pie Dumplings!

Apple Pie Dumpings! (2 Ingredients!)

Rating: 51

Yield: 4 servings

Serving Size: 3 dumplings

Apple Pie Dumpings!  (2 Ingredients!)

This delicious dessert takes only about 4 minutes to prepare and two ingredients! It doesn't get easier than that!

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Open crescent rolls and cut into 12 equal pieces. Roll each piece into a ball.
  3. Stir Apple Pie Filling and crescent rolls together. Pour into a 2 qt casserole dish.
  4. Bake 20-25 minutes or until crescents are completely cooked. Serve warm with ice cream.
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Quick Blueberry Crisp!  This delicious dessert is perfect for summer or winter!

Quick & Easy Blueberry Crisp

Quick Blueberry Crisp!  This delicious dessert is perfect for summer or winter!

 

Quick & Easy Blueberry Crisp

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Crisp recipes are always a favorite around here!  They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!

Blueberries are delicious, especially paired with a little bit of lemon!  You can use fresh or frozen blueberries for this recipe, both will work perfectly!  I love adding some chopped nuts or a little bit of coconut to the topping for a little bit of extra flavor and crunch.

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Quick & Easy Blueberry Crisp

Rating: 51

Yield: 6 servings

Quick & Easy Blueberry Crisp

Ingredients

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  • 5 cups Blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 1 lemon
  • Topping
  • 1/4 cup butter, softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 3/4 cup Oats (Regular or Quick)
  • 1/2 cup chopped pecans (optional)
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat the oven to 375.
  2. Grate the rind of the lemon and squeeze the juice of half of the lemon.
  3. Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
  4. With a fork, combine the butter, brown sugar, oats, flour and cinnamon until crumbled. Sprinkle over blueberries.
  5. Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
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York Minis Ice Cream cupcakes with Peppermint Patty Fudge Sauce!

York Minis Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce!

This post brought to you by Hershey’s®. All opinions are 100% mine.

York Minis Ice Cream Cupcakes!  These are served with a wonderful peppermint pattie fudge sauce!!

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These delicious Ice Cream Cupcakes are a super easy no bake dessert!

A chocolate & Hershey’s® YORK  MINIS crust is topped with creamy Hershey’s® YORK MINIS studded chocolate ice cream with a surprise fudge filling!  Each ice cream cupcake is then topped with whipped topping and drizzled with a rich dark Hershey’s® YORK MINIS Fudge Sauce (talk about amazing).  Perfect make ahead dessert for ANY summer gathering!

Before you chop up the Hershey’s® YORK  MINIS, toss them into the freezer for about 10 minutes! They are still easy to cut but it just makes them not sticky.  (And if you’ve never eaten a York Peppermint Pattie frozen before, you MUST try it!  I especially love the YORK MINIS frozen because they are small and you can just pop ‘em into your mouth!)

To sweeten this recipe even more, you can snag a $1 off any 2 York Minis coupon for great savings! Grab more info on this great YORK MINIS deal making it the perfect time to grab the YORK MINIS for this recipe!

 

 

York Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce.

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York Minis Ice Cream cupcakes with Peppermint Patty Fudge Sauce!

York Minis Ice Cream Cupcake with Peppermint Pattie Fudge Sauce!

Peppermint Pattie Fudge Sauce

  • 1/3 cup milk or light cream
  • 1/4 cup brown sugar
  • 1/2 cup chocolate chips
  • 1/4 cup diced Hershey’s® YORK MINIS
  • 2 tablespoons butter, melted
  • 18 chocolate wafer cookies
  • 1/3 cup Hershey’s® YORK MINIS
  • 3 cups chocolate ice cream, softened
  • 1 cup Hershey’s® YORK MINIS, diced
  • whipped topping

Instructions

Peppermint Patty Fudge Sauce

  1. In a small saucepan bring milk & brown sugar just to a boil. Remove from heat and add Hershey’s® YORK MINIS and chocolate chips. DO NOT STIR. Let sit 5 minutes.
  2. Stir with a whisk until smooth. Let cool to room temperature.

York Fudge Ice Cream Cupcakes!

  1. Line a muffin pan with foil liners.
  2. In a small blender or food processor blend together the chocolate wafer cookies and 1/3 cup Hershey’s® YORK MINIS. Stir in melted butter. Divide evenly over the 12 liners and press flat.
  3. In a large bowl, fold 1 cup diced Hershey’s® YORK MINIS into the softened ice cream. Place 1 1/2 tablespoons of the ice cream in each cup. Freeze 20 minutes (store remaining ice cream in the freezer while you’re waiting).
  4. Top with 1/2 tablespoon fudge sauce. Freeze 5 minutes. Top with 1 1/2 tablespoons ice cream and whipped topping to taste.
  5. Freeze 1 hour or overnight. Serve with additional YORK MINIS fudge sauce.

This delicious recipe is a sponsored recipe written by me on behalf of Hershey’s®. All opinions are 100% mine.

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How to Grill a Frozen Pizza!  This makes it taste SOO delicious!

How to Cook Frozen Pizza on the Grill

How to Grill a Frozen Pizza!  This makes it taste SOO delicious!

How to Cook Frozen Pizza on the Grill

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I know there are a lot of recipes out there for grilled pizza!! In fact, my parents have pretty much perfected the art of grilling homemade pizza…  when I visit it’s something we always enjoy at their house!  What I didn’t realize was that you can actually cook a frozen pizza on the grill too!

Sitting on the deck with a group of hungry kids on a hot summer evening, turning on the oven was one of the last things we wanted to do.  My husband came up with this idea…  and the results were SURPRISINGLY DELICIOUS!!  It really made the best pizza ..  it was so good in fact, that the adults had to have one too!

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How to Cook Frozen Pizza on the Grill

How to Cook Frozen Pizza on the Grill

Ingredients

Instructions

  1. Preheat grill to low.
  2. Completely defrost pizza on the counter or on low in the microwave (I used the defrost fish setting).
  3. Spray foil with no stick spray. Place pizza on a piece of foil on the grill. Cook on low 10 minutes (pizza crust will rise).
  4. Turn heat up to medium-low and cook an additional 10-15 minutes or until cheese is melted and crust is crisped.
  5. Remove from grill and let cool 5 minutes before slicing.
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Our favorite Chicken Salad!  Super yummy as a wrap, sandwich or salad!

Our Favorite Chicken Salad!

Our favorite Chicken Salad!  Super yummy as a wrap, sandwich or salad!

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This is wonderful on a bed of lettuce or as a sandwich or wrap!  Water chestnuts add a delicious crunch!  I always add a little greek yogurt not only to lighten it up, but it just adds a delicious tangy flavor!

The great thing about chicken salad is that it can easily be tailored to what you have on hand!

Here are few other delicious combinations:

  1. Sliced Grapes, 1/4 cup raisins & 1/2 teaspoon curry powder
  2. Dill, chopped pickles & a slice of cheddar cheese
  3. 1/2 teaspoon dry mustard powder, diced ham & shredded swiss cheese
  4. Cranberries, diced celery and 1/2 cup shredded apple (great on spinach!)

 

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Our Favorite Chicken Salad!

Rating: 51

Yield: 4 servings

Our Favorite Chicken Salad!

Ingredients

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  • 2 cups chopped cooked chicken (leftover or rotisserie work great!)
  • 1 scallion, finely diced
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt (I use fat free)
  • 1/2 red pepper, finely diced
  • 1/3 cup chopped water chestnuts
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon lemon juice
  • 2 stalks celery, diced (optional)
  • salt & pepper to taste

Instructions

  1. Stir together mayonnaise, greek yogurt, scallions, dijon, lemon juice & salt/pepper.
  2. Toss with remaining ingredients.
  3. Serve on bread, in a wrap or on a bed of lettuce!
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Cheesy Garlic Breadsticks!  3  Delicious!

Cheesy Garlic Breadsticks!

Cheesy Garlic Breadsticks!  3  Delicious!

Cheesy Garlic Breadsticks!

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Surprisingly quick and amazingly delicious!  You will be surprised at how quickly you can whip up fresh from scratch breadsticks!

We love these in our house either as a snack or served alongside a pasta or lasagna dish!  If you don’t have the cheeses listed below, these work great with pretty much any cheese you have on hand!  This recipe can easily be doubled.

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Cheesy Garlic Breadsticks

Rating: 51

Yield: 12 breadsticks

Cheesy Garlic Breadsticks

Surprisingly quick and amazingly delicious! You won't believe you can make homemade breadsticks on a weeknight!

Ingredients

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  • 1 tablespoons active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 cup warm water (110 degrees F)
  • 3 cups flour
  • 1 cups hot water
  • 1 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1/8 cup cheddar cheese, shredded
  • 1/8 cup fresh parmesan cheese, shredded

Instructions

  1. Line a baking sheet with parchment paper.
  2. Combine yeast, 1/2 teaspoon sugar and 1/4 cup warm water in a small bowl. Set aside 5 minutes until foamy.
  3. In a large bowl, combine 2 cups flour, hot water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
  4. Divide dough into 12 equal pieces and roll into breadsticks. Place on parchment paper.
  5. Preheat oven to 400 degrees while letting the dough rise (rise about 15 minutes).
  6. In a small bowl, combine butter and minced garlic. Microwave 20 seconds or until butter is melted.
  7. Brush butter mixture over breadsticks. Top with parsley and cheeses.
  8. Bake 15-18 minutes or until golden. Serve warm.
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How to Make Brown Sugar!  2 Ingredients and 2 minutes!

How to Make Homemade Brown Sugar (2 Ingredients!!)

How to Make Brown Sugar!  2 Ingredients and 2 minutes!

How to Make Your Own Brown Sugar

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Oh no!!  Did you run out of brown sugar in the middle of a recipe? Don’t worry, it’s super easy to make your own brown sugar!  It is not a complicated or confusing process and only requires less than 3 minutes and just 2 ingredients.  Who’da thunk?

This recipe makes 1 cup brown sugar and uses one tablespoon of molasses for each cup of white sugar.  You can you can adjust the amount of molasses in order to control how dark or light the brown sugar will be.

More tips here

 

How to Make Homemade Brown Sugar (2 Ingredients!!)

Prep Time: 2 minutes

How to Make Homemade Brown Sugar (2 Ingredients!!)

Ingredients

Instructions

  1. Combine sugar and molasses in a large bowl and mix with a wooden spoon until the molasses is completely incorporated.
  2. To make a darker brown sugar, continue to add more molasses.
  3. Store it in an airtight container like a Tupperware container or a gallon bag to keep it fresh. If it does harden, add a bit of moisture by setting a moist paper towel on top of the container and then microwave it quickly.
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Chicken Club Pasta Salad

Chicken Club Pasta Salad!  Chicken, bacon, avocado, cheddar...  this pasta salad is loaded with the yummiest club toppings!

Chicken Club Pasta Salad 

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This delicious Chicken Club Pasta Salad is the perfect dinner for a hot summer evening!   All of your favorite Club toppings are in there…  bacon, chicken, cheddar, tomatoes and avocado!

It can be made well ahead of time which makes for a great weeknight meal!  The dressing for this pasta salad is homemade and you will most likely have a little bit leftover.  It’s delicious as a veggie dip or salad dressing (and tastes so much better than store bought ranch!).

Chicken Club Pasta Salad

Rating: 51

Yield: 6 servings

Serving Size: 1 cup

Chicken Club Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Ingredients

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  • 8 oz pasta (I used shells)
  • 8 slices bacon, cooked & drained
  • 2 cups cooked chopped chicken
  • 1/2 avocado, diced
  • 1 tomato, seeded & diced
  • 1/2 cup cheddar cheese, cubed
  • Dressing
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chives
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper to taste

Instructions

  1. Combine all dressing ingredients and set aside.
  2. Cook pasta according to directions. Rinse under cold water.
  3. Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).
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The Perfect Layered Salad!  I love to bring this to any gathering!

The Perfect Layered Salad

The Perfect Layered Salad!  I love to bring this to any gathering!

The Perfect Layered Salad

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This is the Perfect Layered Salad!  Not only is is gorgeous, it tastes amazing!  This salad has a simple homemade buttermilk ranch dressing which tastes both light and fresh.

Layered salad is easy to make and wonderful to bring to any gathering.  The great thing about this recipe is that it’s extremely versatile!  If you have other veggies you’d like to add or replace, pretty much any veggie works great!  Once in  a while I add a can of water chestnuts for some crunch or chopped chicken to make this into a main dish!

While I’ve made this in a lovely trifle dish, it works wonderfully in a 9×13 glass dish as well.

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Perfect Layered Salad

Rating: 51

Perfect Layered Salad

A perfect combination of layers dressing with a delicious homemade dill-ranch dressing makes for a gorgeous salad!

Ingredients

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  • 4 cups romaine lettuce, chopped
  • 2 cups thinly sliced purple cabbage
  • 2 cups frozen peas, defrosted (uncooked)
  • 2 cups diced tomatoes or sliced cherry tomatoes
  • 4 cups iceberg lettuce, chopped
  • 1/2 cup sliced green onions
  • 1 cup carrots, shredded
  • 1 cup celery
  • 2 cups cheddar cheese
  • 8 slices bacon, cooked crisp and crumbled
  • Dressing
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh parsley

Instructions

  1. Combine all dressing ingredients in a bowl.
  2. Layer romaine, cabbage and peas. Top with 3/4 cup dressing.
  3. Layer tomatoes, lettuce, green onions, carrots & celery. Top with 3/4 cup dressing.
  4. Add cheese & bacon.
  5. Refrigerate until serving.
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Slimming Detox Water from Spend With Pennies!

Slimming Detox Water

Slimming Detox Water!  This is delicious and refreshing...  and sure makes it easy to increase your water intake!

©SPENDWITHPENNIES.COM

I’ve been making flavored water on a daily basis for a very long time (lots of yummy water ideas here)!  I love the subtle taste of the fruits in it and it definitely helps me drink more water!  I hadn’t given a ton of thought to the properties of the ingredients.  Recently I saw delicious Detox water by Cassey over at Blogilates (she has a couple of other great drinks over there to check out!)  I realized that the ingredients in the flavored waters I’d already been making not only taste wonderful but depending on your additions, they also contain properties that are extremely beneficial to your body!

This Slimming Detox Water is filled with so many great ingredients!  And even more, it tastes great!  I make this water in a large container and sip on it all day long!

Slimming Detox Water Benefits

        • Water: The most important ingredient is water!  We all know that water is good for us and we also have heard it’s great for weight loss!  Keeping hydrated boosts metabolism, aids in digestion, helps fill you up.  (Not to mention drinking water is great for skin too).
        • Lime & Lemon: These citrus juices help with digestion and relieve bloating!  (They have qualities similar to our own digestive enzymes).
        • Ginger: Ginger naturally calms the belly!  The benefits of ginger are endless!  It has anti-inflammatory  properties, can help with fat burning and even boosts your immune system!
        • Oranges: Of course oranges contain Vitamin C but that’s not all, the carotenoids and flavonoids in oranges help eliminate toxins and stimulate the immune system.
        • Mint:  Mint stimulates the digestive enzymes, soothes the belly and aids in digestion (and adds a great flavor!)
        • Cucumber:  Cucumbers contain lots of vitamin A (antioxidants), C and the B vitamins.  They are known for flushing out toxins!  In addition, the electrolytes in cucumbers can reduce water retention!

 Of course water is not a magic weight loss pill, but drinking more water has been proven to be effective in weight loss.  So why not add in some wonderful ingredients that not only taste great but have added benefits!

Slimming Detox Water

Rating: 51

Prep Time: 5 minutes

Yield: 3 qt

Slimming Detox Water

Ingredients

  • 1 orange
  • 1 lime
  • 1 lemon
  • 1/2 cucumber
  • 3 (1/2") slices fresh ginger
  • 25 mint leaves
  • 4-6 cups ice
  • Water (add more or less to taste)

Instructions

  1. Slice the fruit & cucumbers.
  2. Fill a large container or beverage dispenser layering ice and the ingredients. Top to 1 gallon with cold water.
  3. Let steep at least 45 minutes.
  4. Enjoy!
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This post is for informational purposes only and does not contain medical advice or make any claims.

 

Additional Sources:

http://juicing-for-health.com/basic-nutrition/healing-vegetables/health-benefits-of-cucumber.html
http://www.medicalnewstoday.com/articles/275944.php

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Melon Berry Popsicles!  Real fresh watermelon, raspberries & lime make an amazing treat your kids will devour!

Melon-Berry Popsicles! (Real Fruit!)

Melon Berry Popsicles!  Real fresh watermelon, raspberries & lime make an amazing treat your kids will devour!

Melon-Berry Popsicles!  (Real Fruit!)

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These yummy Melon-Berry popsicles are delicious and refreshing!  The kids LOVED these!

The best part is there are just a few ingredients and they are full of yummy fresh summer fruit!  We added lime and raspberry which gave them a fresh flavor but this recipe is extremely versatile!

Melon-Berry Popsicles! (Real Fruit!)

Melon-Berry Popsicles!  (Real Fruit!)

Ingredients

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  • 3 cups diced seedless watermelon
  • 1 tablespoon fresh lime juice
  • 1 cup fresh or frozen raspberries
  • 4 tablespoons sugar

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Pour into popsicle molds and freeze overnight!
  3. Serve on a hot sunny day for a refreshing treat!
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Strawberry Rhubarb Upside Down Cake!  The BEST way to use rhubarb! 3  #rhubarb #cake #upsidedown #dessert

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake!  The BEST way to use rhubarb! 3  #rhubarb #cake #upsidedown #dessert

 Strawberry Rhubarb Upside Down Cake

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I was recently given a huge bag of beautiful rhubarb (thank you Amy & Isabelle!)!  So delicious!

My youngest loves it raw dipped in sugar and I love rhubarb desserts!  This Strawberry Rhubarb Upside Down Cake is amazing!

Delicious fresh rhubarb & strawberries topped with a very simple yet amazing homemade cake and baked until golden.  The result is a fluffy cake with an incredible fresh topping keeps the entire cake beyond moist!  One of my favorite rhubarb desserts yet!

This dessert is best served warm (or room temperature) and topped with vanilla ice cream!

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Strawberry Rhubarb Upside Down Cake!  The ultimate upside down cake! #rhubarb #cake #dessert

Strawberry Rhubarb Upside Down Cake

Rating: 51

Strawberry Rhubarb Upside Down Cake

Ingredients

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  • 2 1/2 cups fresh rhubarb
  • 2 cups fresh strawberries
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons flour
  • Batter
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 lemon, zested & juiced
  • 2/3 cup milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture.
  3. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice.
  4. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
  5. Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
  6. Spread the batter over the fruit and bake 35-38 minutes or just until a toothpick comes out clean.
  7. Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
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Delicious Pepper Ranch Potatoes!

Pepper Ranch Roasted Potatoes

Pepper Ranch Potatoes!  Easy, delicious side dish! #ranch #potatoes

Pepper Ranch Roasted Potatoes!  Love it?  Pin it to SAVE it!

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 This is a very simple side dish that’s sure to become a family favorite!  It’s the perfect side for pretty much any meal!

This recipe uses a package of ranch mix however, you can easily change the seasonings to your favorites (or what you have on hand).  We love serving these potatoes with sour cream & sliced scallions!

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Pepper Ranch Roasted Potatoes

Pepper Ranch Roasted Potatoes

Ingredients

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash potatoes and cut in half (do not peel).
  3. In a small bowl combine ranch mix, pepper and olive oil. Toss with pepper.
  4. Place potatoes on a parchment lined pan. Bake 25-30 minutes or until browned.
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Heavenly Banana Pudding!  This no bake pudding is so incredible and easy to make...  if you're looking for a dessert that EVERYONE will love, you've found it!  #banana #dessert #nobake #iceboxcake

Heavenly Banana Pudding!

Heavenly Banana Pudding!  This no bake pudding is so incredible and easy to make...  if you're looking for a dessert that EVERYONE will love, you've found it!  #banana #dessert #nobake #iceboxcake

Heavenly Banana Pudding!  This luscious no bake dessert is not only easy, it’s a definite crowd pleaser!

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This is a long time family favorite recipe!  Layers upon layers of delicious whipped pudding and bananas!  There are many versions of this recipe out there but this one is by far my favorite!  If you bring it along to a gathering, be prepared to be asked to bring it every time!

Once done, this recipe needs to sit at least 4 hours but overnight is definitely best!

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Heavenly Banana Pudding

Rating: 51

Prep Time: 15 minutes

Total Time: 4 hours, 15 minutes

Yield: 12 servings

Heavenly Banana Pudding

Ingredients

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  • 8 oz cream cheese
  • 4 bananas
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 (5oz) package instant vanilla pudding mix
  • 1 package Vanilla Wafer cookies (approx. 12 oz)
  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Beat cream cheese & sweetened condensed milk. Add in pudding mix, milk and vanilla and beat until completely mixed.
  2. In a separate bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set 1 1/2 cups aside.
  3. Fold remaining whipped cream into pudding mixture.
  4. Line the bottom of a large trifle dish or bowl with with vanilla wafers, top with 1 sliced banana. Spread 1 1/2 cups of pudding mixture over top. Repeat layers 3 more times ending with pudding.Top with remaining whipped cream. Cover and refrigerate 4 hours or overnight.
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Grilled Jalapeno Poppers!  Delicious fresh jalapenos filled with a gooey cheesy filling and wrapped in bacon!  Amazing!!  #jalapeno #grill #jalapenopopper #addictive

Grilled Bacon Jalapeno Poppers!

Grilled Jalapeno Poppers!  Delicious fresh jalapenos filled with a gooey cheesy filling and wrapped in bacon!  Amazing!!  #jalapeno #grill #jalapenopopper

Grilled Bacon Jalapeno Poppers!  

Cheesy-stuffed-bacon-wrapped bites of heaven!  Love it?  Pin it to your APPETIZER board to SAVE it!

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Ok, I have a little secret.  I made this recipe when I was home with my 10 year old daughter.  When it was done she had 1… and I had 1.  Then she had one more…  and I had a couple more.  I put the rest in the fridge…  and over the next few hours, I visited the fridge and I ate EVERY. STINKING. ONE.  Yes, they are that good!

A delicious cheesy filling (the green onion is a must in this recipe!) nestled in a fresh jalapeno pepper…  wrap this all in bacon and grill it until the cheese is melty and the bacon is crispy!!  How could this dish be any better?  It can’t.

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Grilled Jalapeno Poppers!

Rating: 51

Yield: 12 Jalapeno Poppers

Serving Size: 2 poppers

Grilled Jalapeno Poppers!

Delicious jalapenos stuffed with a gooey cheesy filling and wrapped in bacon! These are grilled until the bacon crisps and the cheese melts .. and are out of this world!

Ingredients

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  • 6 whole jalapeno peppers
  • 6 oz cream cheese (the block, not the spreadable)
  • 1 green onion finely minced
  • 1/2 teaspoon garlic powder
  • 1.5 oz shredded sharp cheddar cheese
  • 12 slices bacon

Instructions

  1. Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes.
  2. In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Divide into 12 equal pieces and stuff into the jalapeno halves.
  3. Wrap each jalapeno completely with bacon ensuring the cheese is covered. Secure with toothpicks.
  4. Place jalapenos on grill cut side down and grill just until bacon begins to crisp (about 6 minutes). Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.
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Creamy Dill Potato Salad!  The perfect side!  Made by SpendWithPennies.com #dill #side #potatosalad

Creamy Dill Potato Salad

Creamy Dill Potato Salad!  The perfect side!  Made by SpendWithPennies.com #dill #side #potatosalad

Creamy Dill Potato Salad

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This is one of my favorite potato salad recipes of all time!  I love the flavor of fresh dill…  it just screams SUMMER to me!!   A perfect side for any BBQ or picnic!

If you’re looking for a lightened up version of potato salad, this recipe is very easy to adapt!  You can replace 2/3 of the mayo with greek yogurt and it is delicious! (Nobody will ever know! ;) ).

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Creamy Dill Potato Salad

Rating: 51

Yield: 12 servings

Creamy Dill Potato Salad

This potato salad with the fresh summery flavor of dill is the perfect side for any gathering!

Ingredients

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  • 3 lbs white or red skinned potatoes, unpeeled and cut into bite sized pieces
  • 1 1/2 cups diced celery
  • 3 tablespoons finely sliced green onion
  • 3/4 cup mayonnaise (I use Hellman's Light)
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh dill, minced
  • 1 tablespoon dijon mustard

Instructions

  1. Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces.
  2. In a large bowl, mix all ingredients except the potatoes.
  3. Combine cooled potatoes with dill mixture and refrigerate at least one hour.
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Chicken Lo Mein!  Make delicious take out at home!

Chicken Lo Mein (Easy homemade “take out”!)

Chicken Lo Mein!  Make delicious take out at home!

 

Chicken Lo Mein!  Amazing “take out” you can whip up at home!

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I love this dish! Simple and delicious Chicken Lo Mein is an easy way to curb your “take out” craving at home!

The best part is that this dish is very versatile!  You can add in whatever veggies are in your fridge…  broccoli, mushrooms, peppers…  pretty much anything can go into this!  Have leftover chicken?  Chop it up and use that instead of the grilled chicken.

The noodles for this dish are fresh Asian style noodles and they are often found in the produce area of your grocery store.

Chicken Lo Mein!  How to make amazing take out at home!

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Chicken Lo Mein

Rating: 51

Yield: 5 servings

Chicken Lo Mein

Ingredients

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  • 4 boneless skinless chicken breasts
  • 1/2 red pepper, finely sliced
  • 8 oz bean sprouts
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 4 scallions, chopped & divided
  • 1 package fresh egg noodles (8-10 oz. Asian style)
  • 1/2 cup Hoisin sauce
  • Pea Shoots (optional)
  • Sauce
  • 1/2 cup chicken broth (we use low sodium)
  • 4 tablespoons soy sauce
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons Oyster Sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons corn starch

Instructions

  1. Pound chicken breasts to 1/2 inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
  2. Chop scallions and set the green part aside.
  3. Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
  4. Cook noodles according to package directions (mine were "boil 1 minute").
  5. Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
  6. Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.
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Pecan Pie Cake!  3 luscious layers of soft buttery cake crusted with pecans and filled with a homemade pecan pie inspired pudding!

Pecan Pie Cake!

Pecan Pie Cake!  3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!

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Who doesn’t love a great Pecan Pie??  It’s such a classic… a sweet, buttery, almost caramely flavored filling filled with rich nutty pecans!

This cake isn’t a Pecan Pie but has those delicious flavors!  Soft buttery layers of cake & pecans with a gooey rich filling that is just incredible.  The whole cake is then frosted in a very lightly sweetened fresh whipped cream for a treat that is completely out of this world!

There are a few steps to putting this together but we love this cake so it’s definitely worth it!  You can make the filling (and even the layers) the day before.  The cake is best if it sits for a few hours once assembled.  Take it out of the fridge at least 30 minutes before serving.

My husband loves this cake.  Once sliced, he drizzles the cake with a little bit of cream from the fridge to make it extra special!

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Pecan Pie Cake

Rating: 51

Pecan Pie Cake

Ingredients

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    Cake
  • 2 cups pecans, chopped
  • 3/4 cup butter, softened
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • Filling
  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 3/4 cup dark corn syrup
  • 4 egg yolks
  • 1 1/2 cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Other
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating (optional)

Instructions

    Cake
  1. Preheat oven to 350 degrees.
  2. Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
  3. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  4. With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
  5. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
  6. With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
  7. Divide batter between the 3 prepared pans.
  8. Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean. Do not overbake. Cool in the pan 10 minutes. Remove from pans onto cooling racks lined with parchment paper. Cool completely.
  9. Filling (can be made 1 day ahead of time)
  10. Combine 1/2 cup brown sugar, cornstarch, 4 egg yolks, light cream and corn syrup in a large saucepan.
  11. Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
  12. Assembly
  13. Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
  14. Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
  15. Refrigerate at least 2 hours before serving.
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If you love a great and Easy Pecan Pie, be sure to check out my recipe!  It is not only delicious but it is made without corn syrup and SUPER easy to make!

easy pecan pie

Adapted from allrecipes.com

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Homemade Pancake Mix!  This is quick and easy...  just mix it up and store it in the cupboard!  No need to buy pancake mix anymore!

Homemade Pancake Mix!

Homemade Pancake Mix!  This is quick and easy...  just mix it up and store it in the cupboard!  No need to buy pancake mix anymore!How to Make Homemade Pancake Mix  

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Buying and preparing all of your own foods is the single easiest way to ensure that you know exactly what your family is eating.  It is also a great way to save money on groceries!  Most pre-made baking mixes are typically simply mixtures of very simple, common dry baking ingredients.  You can make your own cake, bread and other mixes and get delicious and cheap baked goods but, today, let’s discuss pancake mixes.

Get ready to make healthier, more budget-friendly pancakes that your kids and whole family will love!  The best part is that once you have the dry  mix in the cupboard, these are on the table in just a few minutes!  Breakfast for dinner anyone?

Homemade Pancake Mix!

Rating: 51

Homemade Pancake Mix!

Ingredients

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    Dry pancake mix ingredients:
  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • To Make Pancakes
  • 1 cup pancake mix above
  • 1 egg
  • 1 cup milk
  • 1 tablespoon melted butter or oil

Instructions

    Dry Pancake Mix
  1. Combine all ingredients. (You can easily double or triple this part)
  2. Store tightly sealed in a cool dry place.
  3. To Make Pancakes
  4. Preheat & lightly grease a griddle or pan over medium to high heat.
  5. Combine 1 cup of pancake mix with egg, milk & butter or oil.
  6. Pour 1/3 cup batter and cook until bubbles on the surface of the pancakes have popped (about 3-4 minutes). Flip and cook until the underside is light golden (another 1 – 2 minutes).

Notes

Each 1 cup of dry pancake mix will make approximately 5 pancakes.

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Ta da!  Totally homemade, delicious and healthy pancakes!  You will save money and feel really good about what you are feeding your family.  The more you control what goes into your foods, the healthier and happier you (and your wallet) will be.

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Screen Shot 2014-06-26 at 8.37.50 AM

VELVEETA Cheesy Fiesta Skillet!

I have been selected by Kraft Foods to be a spokesperson for VELVEETA Cheesy Skillets.  While I have been compensated for my time and provided with VELVEETA Cheesy Skillet samples and a skillet to create this recipe, all opinions are my own.

Velveeta Cheesy Fiesta Skillet Dinner! This is delicious!   #whatmyskilletisfor @LiquidGold

Have you ever headed to an online auction site and just browsed around? You will certainly find some interesting, strange and quirky things for sale (Do any of you need a dachshund condiment tray or perhaps a parrot-topped lava lamp?)

Well, guess what else is on there…  VELVEETA found thousands of skillets listed for sale.  That’s right folks, THOUSANDS of poor unloved, lonely skillets waiting for a new home. Realizing that clearly these sellers MUST have forgotten what their skillets are for,VELVEETA swooped in and saved the day!

VELVEETA bought more than 1,000 skillets that were up for bid from a popular auction website to teach these owners what their skillet is for!   Not only were the skillets returned to their original owners, VELVEETA included a box of VELVEETA Cheesy Skillets (and some other VELVEETA goodies to go along with it)!  Oh yeah, the Liquid Gold also known as VELVEETA in these meals would surely remind these sellers what their skillet is for and they’d be thrilled to have them back!! (Be sure to check out WhatMySkilletisFor.com for more info!)

Velveeta Cheesy Fiesta Skillet!!  This is delicious!   #whatmyskilletisfor @LiquidGold

Be sure to PIN or REPIN this yummy recipe #WhatMySkilletisFor! @EatLiquidGold

VELVEETA Cheesy Skillets are seriously awesome because you can get a meal on the table within just MINUTES!!  That’s right…  minutes until dinner is ready!  Here’s the great thing, they really are delicious with chicken, beef or tuna (that’s a given, they contain @LiquidGold aka VELVEETA!!) but, you can also get creative and toss in some of your favorite ingredients to make them your own!

Tonight we had a hankering for some Mexican but we were looking for something quick and easy!  I popped a VELVEETA Cheesy Skillets dinner into a skillet along with a few ingredients I had on hand and… VOILA!  ONE skillet and dinner was done! And this…  is #WhatMySkilletisFor !!

This recipe is not only delicious, it’s super easy and something that your family is sure to love (not to mention a great way to add some veggies in!).

VELVEETA Cheesy Fiesta Skillet!

Rating: 51

Yield: 7 servings

Serving Size: 1 cup

VELVEETA Cheesy Fiesta Skillet!

A delicious and colorful dish that is on the table in about 20 minutes start to finish!

Ingredients

  • 1 box VELVEETA Cheesy Skillets Nacho Supreme
  • 1 onion, diced
  • 1 pound lean ground beef
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 cup corn, fresh or frozen (defrosted if frozen)
  • 1 cup canned black beans, rinsed and drained
  • Optional toppings
  • Diced tomato
  • Sour Cream
  • Cilantro

Instructions

  1. In a large skillet brown ground beef and onion over medium heat until no pink remains. Drain well.
  2. Add 2 cups of water, seasoning mix and pasta.
  3. Bring to a boil and reduce heat. Cover and simmer 5 minutes stirring occasionally.
  4. Add diced red and green peppers, corn and black beans. Cover and simmer an additional 4-6 minutes or until pasta is tender and most of the water is gone.
  5. Remove from heat and stir in VELVEETA cheese sauce pouch. Top with salsa and desired toppings. Serve immediately.
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Crispy Skillet Chicken!  Tender juicy chicken with deliciously crispy skin!

Crispy Skillet Chicken

Crispy Skillet Chicken!  Juicy chicken thighs with a wonderful crispy skin! www.spendwithpennies.com #recipe #chicken

Crispy Skillet Chicken

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Chicken is probably one of my favorite dishes of all time.  The possibilities are endless!

This chicken is surprisingly easy yet looks very impressive!  Bone-in chicken thighs crisp up beautifully while the meat stays tender and juicy!  This recipe is a perfect example of simple ingredients creating an amazing dish.  Be sure to spoon some of the flavorful juices over top of the chicken before serving.

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Crispy Skillet Chicken

Rating: 51

Yield: 6 servings

Serving Size: 1 chicken thigh

Crispy Skillet Chicken

Ingredients

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  • 6 bone-in chicken thighs
  • 1 tablespoon vegetable oil
  • sea salt & fresh ground pepper
  • 2 sprigs rosemary
  • 1 lemon, thickly sliced

Instructions

  1. Preheat oven to 450 degrees.
  2. Heat oil over high heat in a large 12" cast iron skillet.
  3. Generously season chicken with salt & pepper. Place skin side down in the skillet. Cook 2 minutes and reduce heat to medium-high.
  4. Chop rosemary needles and sprinkle over chicken. Add lemon slices between thighs. Continue cooking on medium-high for 10 minutes.
  5. Place skillet into the preheated oven and cook an additional 12 minutes. Flip chicken over, skin side up and return to the oven for 5 minutes or until chicken is cooked through.
  6. Remove from oven, spoon juices over top and rest 5 minutes. Serve hot.
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Greek Spaghetti Squash!  An easy and delicious side dish!

Greek Spaghetti Squash

Greek Spaghetti Squash!  An easy and delicious side dish!

Greek Spaghetti Squash

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We love spaghetti squash in our house!  If you’ve never made it before, it’s such a great veggie!  Once cooked, the squash turns into spaghetti-like strands.   Fun to eat, the kids love it and its just yummy!  We top ours so many different ways, but it is great even just with a touch of butter, salt & pepper!

You can cook your spaghetti squash in the oven but I usually do it in the microwave.  The key to getting it right in the microwave is to be sure not to add to much water.  I add 1/4 cup water for 1/2 a squash and 1/3 cup water if I am cooking both halves.  Once cooked (you should be able to pierce the skin easily with a fork), use a fork to scrape & separate the strands.

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Greek Spaghetti Squash

Rating: 51

Greek Spaghetti Squash

Ingredients

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  • 1 spaghetti squash
  • 1 tablespoon butter
  • 1 tomato, finely diced and drained
  • 3/4 cup feta cheese, crumbled
  • 1 tablespoon chopped fresh oregano
  • 1/2 lemon, juiced
  • salt & fresh black pepper to taste

Instructions

  1. Cut spaghetti squash in half lengthwise & scoop out the seeds. Place 1/3 cup water in a small casserole dish and add squash face down. Cover with plastic wrap and microwave 8 minutes. Alternatively, you can place spaghetti squash with cut sides down on greased baking sheet and bake 30-35 minutes at 375 degrees (you should be able to easily pierce the skin with a fork once done).
  2. Once cooked, use a fork to scrape out the squash and separate the strands. Toss with the remaining ingredients. Serve warm.
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Screen Shot 2014-06-21 at 8.15.09 AM

Grilled Lemon Parmesan Asparagus!

Delicious grilled asparagus topped with grilled lemon and parmesan!  Amazing summer side!

Grilled Lemon Parmesan Asparagus!

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This is one of my absolute favorite side dishes of all time!  Not only is it easy, it is so delicious!

We serve this along with grilled chicken or steaks and there is never any left over!  The simple step of grilling the lemon along with the asparagus slightly softens the flavor of the lemon and just adds a delicious flavor to this dish.

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Grilled Lemon Parmesan Asparagus

Rating: 51

Prep Time: 3 minutes

Cook Time: 8 minutes

Yield: 4 servings

Grilled Lemon Parmesan Asparagus

Ingredients

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  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • salt and fresh cracked pepper to taste
  • 1/2 lemon, cut lengthwise
  • 3-4 tablespoons fresh grated parmesan cheese

Instructions

  1. Preheat grill to medium high.
  2. Wash asparagus and break off the ends. Toss with olive oil & seasonings.
  3. Cut lemon into 3 wedges.
  4. Place lemon wedges and asparagus on the grill 6-8 minutes turning at half way.
  5. Remove lemon & asparagus from grill and squeeze lemon over the asparagus. Top with paremsan and serve warm.
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Stuffed Strawberry Pops dipped in chocolate & sprinkles!  So yummy!!

Stuffed Strawberry Pops!

Stuffed Strawberry Pops!  Delicious ripe strawberries stuffed with a fluffy vanilla filling!  Perfect summer dessert! <3

Stuffed Strawberry Pops!

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These are not only easy to make but they are GORGEOUS!!!  I’ve filled these with a simple fluffy vanilla mixture…  but they are equally delicious with cheesecake filling!

You can use pretty much any type of candy to top these, I just found some little gummy candies in the bulk aisle of my store.  Paper straws can be purchased online in any color (and I just LOVE them!!)

For serving, I just filled a container with dry rice and it held the pops perfectly!

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Stuffed Strawberry Pops dipped in chocolate & sprinkles!  So yummy!!

Stuffed Strawberry Pops!

Rating: 51

Stuffed Strawberry Pops!

Ingredients

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  • 2 Pints of Strawberries (or more… there will be filling leftover but the size of the strawberries will determine how many you can fill)
  • 1 package White Candy Melts
  • Filling
  • 1 package vanilla pudding (4 servings size)
  • 8 oz whipped topping (such as Cool Whip)
  • 3/4 cup milk
  • Optional toppers
  • Blue Decorating Sugar (optional)
  • Red/blue gummies for garnish
  • Pop rocks candy
  • Red/blue paper straws

Instructions

  1. Wash strawberries and dry well. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries).
  2. Melt about 1/2 cup of the candy melts in the microwave for 20-30 seconds or until melted and smooth.
  3. Using the straw, poke a hole in the bottom of each strawberry. Dip each strawberry into the candy melts, allow excess to drip off and then dip into the blue sugar. Place upside down and dip a colored straw into the candy melts and then insert into the hole. Let set until hardened.
  4. Filling
  5. Combine milk & pudding mixture. Fold in whipped topping. Refrigerate 10 minutes.
  6. Using a spoon, add a tiny bit of melted candy melts in the bottom of the strawberry before filling to make sure the straw stays put. Pipe the filling into the strawberry. Top with Pop Rocks & a gummy candy if desired. Refrigerate until serving.
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Jalapeno Cheddar Burgers!  These are amazing with turkey or beef (I used turkey for these and it was delicious and juicy!)

Jalapeño Cheddar Burgers (Turkey or Beef)

 

Jalapeno Cheddar Burgers!  These are amazing with turkey or beef (I used turkey for these and it was delicious and juicy!)

 

Jalapeño Cheddar Burgers (Turkey or Beef)

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I LOVE Burgers!  Beef, turkey, pork…  I love them all!   Cheese, mushrooms, onions, jalapeño….  there is almost nothing I don’t love on burgers!

These might be my absolute favorite turkey burgers of all time!!  The delicious jalapeño cheddar filling in these burgers keeps lean meat juicy and tender while adding tons of flavor!  The burgers in the photo were made with turkey, but I have also done these with lean beef and they were equally delicious!  They can broiled in the oven or cooked on the grill!

If you prefer, you can purchase a stuffed burger press to get perfectly uniform stuffed burgers…  or you can just do them by hand. Either way, you won’t be disappointed with these delicious patties!  

Jalapeno Cheddar Burgers (Turkey or Beef)

Rating: 51

Yield: 4 burger patties

Jalapeno Cheddar Burgers (Turkey or Beef)

Ingredients

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  • 28 oz lean turkey or beef (not extra lean)
  • 2 tablespoons finely minced onion
  • salt & pepper to taste
  • 4 tablespoons cream cheese
  • 2 oz. shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1 fresh jalapeno pepper, diced (seeds removed if you prefer less spice)
  • 1 tablespoon olive oil
  • Rolls & Toppings as desired

Instructions

  1. Preheat grill to medium or oven to broil on high.
  2. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
  3. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take 1/4 of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.
  4. To Grill
  5. Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)
  6. To Broil
  7. Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)
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Skillet Chicken & Dumplings!  This dish is SO easy to make and so delicious!

Skillet Chicken & Dumplings

Skillet Chicken and Dumplings!  This dish is SO easy to make and so delicious!

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This is an easy dinner that the whole family loves.  I use a 1/2 a rotisserie chicken in this dish (and freeze the other half of the chicken in a Ziploc bag for next time!).  Once the biscuits are browned, the dish is covered with foil and baked a little more to soften the biscuits and give it a moist texture.

Serve this up with a side salad for a yummy weeknight meal!

Skillet Chicken & Dumplings

Rating: 51

Skillet Chicken & Dumplings

Ingredients

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  • 1/2 tablespoon butter or olive oil
  • 1/4 cup chopped onion
  • 3/4 cup each chopped celery & carrot
  • 1 cup chicken broth
  • 2 cups cooked chopped chicken
  • 2 tablespoons fresh parsley
  • 1 can cream of chicken soup
  • 1 can pillsbury biscuits (see note below)

Instructions

  1. Preheat oven to 350 degrees.
  2. In an ovenproof or cast iron skillet, cook onion in olive oil/butter over medium heat for about 4 minutes or until softened.
  3. Add carrot, celery and chicken broth. Let simmer about 4 minutes until veggies are slightly softened. In a bowl, combine chicken, cream of chicken soup and parsley. Stir into carrot mixture in the skillet.
  4. Cut each biscuit in half and place in skillet on top of chicken mixture. Bake 15 minutes, cover with foil and bake an additional 10 minutes. Serve warm.

Notes

Pillsbury Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find pillsbury biscuits, you can substitute homemade baking powder biscuits in their place.

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Grilled Herb Veggie Skewers!  Perfect every time!

Grilled Herb Marinated Veggie Skewers

Grilled Herb Veggie Skewers!  Perfect every time!

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The perfect side dish for any grilling!!  Love these yummy skewers!  You can use any veggies you like… and sometimes I even add in fruit like pineapple for my kids!  If you use veggies that take a longer time to cook such as potatoes or cauliflower, you can precook them before marinating.

While it’s ideal to marinate these for a long time, they still taste great with less time.  Just use some of the marinade to baste them while they’re cooking!

This goes perfectly with beef, chicken, pork… or pretty much anything!

Grilled Herb Marinated Veggie Skewers

Rating: 51

Grilled Herb Marinated Veggie Skewers

Ingredients

  • 7-8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes
  • Marinade
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves of garlic, minced
  • 1 teaspoon each basil, parsley & oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Wash and chop all veggies into bite sized pieces.
  3. Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
  4. Thread the veggies onto skewers.
  5. Preheat grill to medium and grill skewers 10 minutes or until done.

Notes

*NOTE: If using veggies that take longer to cook such as potatoes or cauliflower, you can partially cook them and then cool them prior to marinating.

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ice box featured

Whipped Strawberry Icebox Cake (No Bake!)

Whipped Strawberry Icebox cake!  A wonderfully easy no bake dessert with fresh strawberries.

Whipped Strawberry Icebox Cake (No Bake!)

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This is a beautiful summer dessert!

During the summer months, fresh strawberries are one of my favorite treats!  Nothing says summer to me like the sweet tart flavor of amazing fresh strawberries from the market or garden!

This dessert is wonderfully easy and requires no baking (yay to not turning on the oven!).  It is both light and rich at the same time (and is not too sweet).  If you’ve never made an icebox cake before, they are wonderful and so easy!

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Whipped Strawberry Icebox Cake (No Bake!)

Rating: 51

Yield: 15 pieces

Whipped Strawberry Icebox Cake (No Bake!)

Ingredients

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  • 12 oz cream cheese
  • 4 cups heavy cream, divided
  • 2 tablespoons lemon juice
  • 1/3 cup sugar
  • 4 cups diced strawberries
  • Nilla Wafers Cookies (15 oz)
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 drop red food coloring (optional)

Instructions

  1. Cream together cream cheese, sugar and lemon juice until soft and fluffy.
  2. Add 3 cups heavy cream and beat on medium until thickened and fluffy. Gently fold strawberries into the whipped cream mixture.
  3. Place a single layer of vanilla wafers in a 9x13 pan. Top with 1/3 of the cream mixture. Repeat layers 2 more times.
  4. Combine remaining cup of heavy cream, powdered sugar, vanilla and food coloring if using. Beat on medium high until thickened. Spread over icebox cake. Cover and refrigerate overnight.
  5. Top with additional strawberries and serve.
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Pizza Stuffed Shells!  Delicious pasta shells stuffed with a lean beef & pepperoni filling and topped with gooey mozzarella cheese!

Pizza Stuffed Shells

Pizza Stuffed Shells!  Delicious pasta shells stuffed with a lean beef & pepperoni filling and topped with gooey mozzarella cheese!

Pizza Stuffed Shells!

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This is an awesome pasta recipe that the whole family will love!

Pasta shells are filled with a beef and pepperoni filling topped with mozzarella cheese and more delicious pepperoni!  This bakes up delicious with a gooey cheesy topping!

A high quality pizza sauce makes a big difference in this recipe.  Eden Brand is my favorite one, it has a great fresh flavor and I usually buy it in a can.  Most grocery stores carry it (and it’s sometimes in the organic area).

I added green pepper & pepperoni to this recipe because those are toppings we like…  if you have other toppings you love, this recipe is extremely versatile…  substitute sausage for the beef, throw in some mushrooms or olives, replace the pepperoni with ham!  Make this your own… I’d love to hear your ideas!

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Pizza Stuffed Shells

Rating: 51

Yield: 16 shells

Serving Size: 3 shells

Pizza Stuffed Shells

Ingredients

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  • 15-18 jumbo shells
  • 1/2 lb lean ground beef
  • 2 cloves garlic, minced
  • 1/2 onion, finely diced
  • 1 teaspoon oregano
  • 4 oz sliced pepperoni, chopped and divided
  • 1 green pepper diced
  • 1 large tomato, diced
  • 1 cup good quality pizza sauce
  • 2 cups mozzarella cheese, shredded and divided

Instructions

  1. Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool.
  2. In a medium pan, brown ground beef, onion and garlic until no pink remains. Drain any fat.
  3. Add 3/4 of the pepperoni and cook about 3 minutes. Finally, add in green pepper, oregano and tomato. Cook about 3 minutes or until green pepper is slightly softened. Remove from heat and stir in 1/2 cup of mozzarella cheese.
  4. Fill each shell with the pepperoni mixture (approx 1 1/2 tablespoons) and place in a baking dish.
  5. Top with pizza sauce. Cover with foil and bake 20-25 minutes or until heated through. Remove foil and add remaining mozzarella cheese and remaining pepperoni. Return to oven until cheese is melted and bubbly.
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Easy Asian Beef Skewers!  Delicious and tender beef skewers marinated in an amazing Asian inspired sauce!

Asian Beef Skewers

Easy Asian Beef Skewers!  Delicious and tender beef skewers marinated in an amazing Asian inspired sauce!

Asian Beef Skewers

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Nothing better than dinner off the grill on a warm summer evening!!

This is one of our favorites…  a delicious Asian marinade with soy sauce, ginger and garlic makes these skewers extra tender and tasty!  (This marinade is also great on chicken!).

We love to serve this up with a side of rice and some grilled veggies!

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Asian Beef Skewers

Rating: 51

Yield: 4-6 skewers

Asian Beef Skewers

Ingredients

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  • 1/2 cup low sodium soy sauce
  • 1 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoons honey
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/2 tablespoon fresh ginger, grated or minced
  • 1 pound sirloin steak, cubed (or your favorite cut of beef)
  • 1 onion, chopped into large pieces

Instructions

  1. Combine soy sauce, vegetable oil, lemon juice, honey, green onions, garlic and ginger in a large Ziploc bag.
  2. Add the steak cubes and marinate 4-6 hours.
  3. Preheat the grill to medium-high heat. Alternate meat and one slice of onion onto skewers. (If you are using wooden skewers, be sure to soak them 30 minutes first.)
  4. Grill for 10 to 12 minutes (or until desired doneness), turning occasionally.
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Screen Shot 2014-06-03 at 11.48.37 AM

Fresh Strawberries & Cream Pie

Fresh Strawberries & Cream Pie!  This easy pie is filled with a homemade cream filling and delicious glazed fresh strawberries!

Fresh Strawberries & Cream Pie

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I often post pie recipes because pie is generally pretty easy to make and something my family really enjoys!  I like pie but now that I’ve met this pie, I LOVE pie!

This amazing pie has a crust filled with a homemade cream filling that has been kissed with fresh lemon and then is topped with luscious fresh strawberries.  Not only is it gorgeous, but it is seriously delicious!  My family completely devoured this!

Keep in mind the recipe below makes 2 pies, which is perfect because these will not last long!

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Fresh Strawberries & Cream Pie

Rating: 51

Yield: 2 Pies

Fresh Strawberries & Cream Pie

Ingredients

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  • 2 8" pie crusts, cooked and cooled
  • Cream Filling
  • 3/4 cups white sugar
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 lemon
  • 2 teaspoons vanilla extract
  • pinch of salt
  • Glazed Strawberries
  • 3/4 cup white sugar
  • 3 tablespoons strawberry Jell-O mix
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup boiling water
  • 5-6 cups (approx. 2 pints) strawberries, washed and chopped
  • whipped topping or whipped cream (optional)

Instructions

  1. Zest the lemon and juice 1/2 of it. Set aside.
  2. Cream Filling
  3. Combine sugar and flour in a medium saucepan. Stir in 1 cup of milk, egg yolks, salt and lemon zest. Whisk until well combined. Add remaining milk.
  4. Stir over medium-low heat until thick and bubbly. Remove from heat and stir in vanilla extract, butter and 1 tablespoon lemon juice.
  5. While still warm, pour half of the lemon cream into each pie crust. Cool completely.
  6. Glazed Strawberries
  7. In a medium saucepan, stir together sugar, Jell-O, cornstarch and salt. Whisk in boiling water and bring to boil over high heat. Let boil 3 minutes stirring constantly. Cool completely.
  8. Once completely cool, pour over cut strawberries. Gently spoon strawberries over cream layer and refrigerate pies 4 hours or overnight.
  9. Top with whipped topping if desired.
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Screen Shot 2014-06-01 at 11.57.17 AM

Crispy Homemade Egg Rolls!

Crispy Homemade Egg Rolls!  Surprisingly easy to make and very delicious!

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When we go for dinner, egg rolls is one of my favorite things to order!  I had NO idea they’d be so easy to make at home!

You will be able to make at least 12 egg rolls and possibly more.  Chances are that your wrappers come with more than 12 in a package so you should be fine!

These egg rolls are filled with a delicious pork and veggie filling!  While the recipe doesn’t call for bean sprouts, I sometimes enjoy adding them as well!  You can pretty much add ANYTHING to these… and when I say anything, I mean anything!

I’ve made:

& lots of other yummy fillings.  Really, the possibilities are endless, so use this recipe as a guide and use your imagination!  Love shrimp or mushrooms?  Throw them in and it just might be AMAZING!  Have fun with these!

Delicious Crispy homemade egg rolls!  These have a wonderful pork & veggie filling!

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Crispy Homemade Egg Rolls!

Rating: 51

Yield: 12 Egg Rolls

Crispy Homemade Egg Rolls!

Ingredients

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  • 1 pound ground pork
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • 1/4 teaspoon Chinese 5 spice (optional)
  • 1 tablespoon soy sauce
  • 2 1/2 cups packaged fresh coleslaw (or 2 1/2 cups finely chopped cabbage & shredded carrots)
  • 12 (6 inch square) egg roll wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 quart canola oil for frying
  • Sesame Sauce
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon minced fresh ginger root
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons orange juice
  • 1/4 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sesame seeds (optional)

Instructions

    Sesame Sauce
  1. Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
  2. Egg Rolls
  3. Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
  4. Preheat oil to 375 degrees F.
  5. Combine flour and water in a small bowl.
  6. Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
  7. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
  8. Fry egg rolls until lightly browned and crispy turning occasionally.
  9. Serve with sesame sauce.
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Screen Shot 2014-05-29 at 9.52.09 PM

Mac & Cheese Stuffed Meatballs!

Mac & Cheese Meatballs!  Rich velvety macaroni & cheddar cheese stuffed inside a delicious meatball! 

Mac & Cheese Stuffed Meatballs!  

Rich velvety macaroni & cheddar cheese stuffed inside a delicious meatball!

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One thing you need to know about me is that I could literally live on macaroni and cheese.  Any kind at all, homemade, frozen, blue box…  you name it, I love it!  If I make it homemade (which is rare because I eat ALL of it) and we have leftovers, there I am at 8 am in the fridge eating them.

I often serve homemade meatloaf with a side of macaroni and cheese and some salad…  and the other day it occurred to me “Hey, Why not serve them together… like, really together!!!”.  Let me say the results were ridiculously delicious!

Amazing meatballs stuffed full of cheddar cheese and rich velvety mac & cheese.  Seriously, it doesn’t get better than this!  I used my 10 minute Stove Top Mac & Cheese recipe because it’s super fast and easy.  You can use ANY type of mac & cheese for this and if you’re in a rush, check your deli counter.  They usually sell heat and serve mac & cheese which will work perfectly!

Crazy Good Mac & Cheese Stuffed Meat Balls!  Amazing!

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Mac & Cheese Stuffed Meat Balls!

Rating: 51

Yield: 10 Meatballs

Serving Size: 2 meatballs

Mac & Cheese Stuffed Meat Balls!

Ingredients

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  • 1 1/2 pounds lean ground beef
  • 2 tablespoons onion, finely chopped
  • 1 egg
  • 1/3 cup panko bread crumbs
  • 1/2 cup grated cheddar cheese
  • 1/2 teaspoons fresh ground black pepper
  • 1.5 oz cheddar, cut into 10 small cubes
  • 1 cup prepared macaroni and cheese, chilled (I used this Quick Stove Top Mac & Cheese Recipe)
  • 2 tablespoons barbecue sauce (optional)

Instructions

  1. Preheat oven to 375.
  2. Combine beef, onion, egg, panko bread crumbs, shredded cheese and pepper. Mix just until combined (over mixing will create tough meatballs).
  3. Divide meat into 10 equal pieces. Squish each piece of meat into a thin circle. Top with 1 slightly heaping tablespoon of macaroni (as much as can fit) and 1 cheddar cube.
  4. Fold sides up pinching to seal and form into a meatball. Place meatballs on a parchment lined pan and brush with barbecue sauce.
  5. Bake 24-26 minutes or until the center of each meatball reaches an internal temperature of 160 °F.
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Homemade Citrus Disposal Fresheners + how to keep your disposal sharp and clean!!!.jpg

Homemade Citrus Garbage Disposal Fresheners & tips to keep your disposal sharp and clean!

Homemade Citrus Disposal Fresheners + how to keep your disposal sharp and clean!!!.jpg

How to Clean Your Garbage Disposal (And Keep it Clean!)

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Add your own great tips in the comments below!

Ugh, what is that smell in your kitchen? You just scrubbed the floor, washed the dishes and emptied the trash. Where could it be coming from? Maybe it’s the disposal! Gross! Not to worry though; garbage disposals are super easy to clean and keep clean with products you probably already have at home.

How to make Citrus Garbage Disposal Fresheners

Ingredients:

  • Sliced Citrus Pieces (Lemons/Limes/Oranges)
  • White vinegar
  • Baking soda (optional)

Directions:

Place a few slices of citrus fruits in a mini muffin pan.  Top with white vinegar and freeze until solid.  Remove from muffin tin and store in a freezer bag in the freezer.  (Be sure to label it so someone doesn’t end up with a “special ice cube” in their drink!).

How to freshen your disposal:

  1. (With the disposal off of course) check if your rubber stopper can be removed.  If it can, remove the rubber stopper and give it a scrub with a brush and some dish soap.
  2. Using the same brush, scrub the inside of the disposal on the edge where the rubber stopper was as this area collects a lot of food particles.
  3. Rinse well and replace the rubber stopper.
  4. Toss 2-3 disposal fresheners in the disposal.  Top with 2 tablespoons baking soda. Turn the water on just a little bit on cold and let run until the disposal is clear.  Voila, fresh and clean!

 

Keeping your garbage disposal fresh and clean!

Baking Soda and Vinegar: Just like the mini volcanoes you made for science class, fill up your disposal with some baking soda and vinegar. The chemical reaction between the two will cause it to fuzz, bubble, and scrub your disposal. And baking soda is an awesome odor remover.

Frozen Vinegar Cubes: Ice cubes are a super cheap and easy way to keep your disposal clean & sharp. Just dump them down the drain and run the grinder.

Citrus Peels: The essential oils trapped in citrus skins make great cleaners.

Always Use Cold: Use cold tap water, running in a steady stream, while you are grinding everything up in your disposal. The cold will make the grease and oil that may have gotten into your sink solidify, which is easier for the disposal to grind and get rid of. Warm water can gum up the drain and cause clogs and mechanical issues.

Fish Bones & Egg Shells: Grinding up the little bones makes for a great scouring tool for the inside of your disposal. Egg shells and small fruit pits also have the same cleaning effect.

Baking Soda Soak: If you have a very smelly sink, try dumping in a half of a cup of baking soda and let it sit in the disposal for twenty minutes. Turn the water to cold and run the disposal until the soda is gone. You can also do this with Borax if you are out of baking soda!

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Screen Shot 2014-05-25 at 2.31.11 PM

Incredible Whipped Apple Pie! (The perfect no bake dessert!)

Incredible Whipped Apple Pie!  The PERFECT no bake dessert...  this is beyond delicious and not too sweet!

Incredible Whipped Apple Pie! (The perfect no bake dessert!)

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We love apple pie at my house…  I mean we really love it!  Sometimes you just don’t feel like heating up the oven…  and this is the perfect no bake apple pie to satisfy the craving!

This pie has a deliciously apple-y filling that is rich and creamy yet still so light!  The taste is out of this world!

If you’ve never worked with unflavored gelatin, it’s super easy to use!  I always use the Knox brand  which comes in little packets, (each packet is enough for 2 cups of liquid and there are lots of fun things you can do with it!).  Be sure your gelatin/apple mixture is cooled before adding it to the whipped cream or your pie may be runny.

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Incredible Whipped Apple Pie! (The perfect no bake dessert!)

Rating: 51

Incredible Whipped Apple Pie! (The perfect no bake dessert!)

This is the ultimate apple pie! No too sweet... but packed with delicious apple-y goodness! This easy no bake pie is guaranteed to be a huge hit!

Ingredients

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  • 2 cups heavy cream, divided
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 cup apple juice, divided
  • 1 packet gelatin (I used Knox Brand)
  • 1 can apple pie filling (20 oz)
  • 1 prepared graham pie crust or baked pie crust
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Place 1/3 cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
  2. Bring remaining 2/3 cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
  3. Meanwhile, with mixer on medium-high, beat 1 1/2 cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
  4. Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
  5. Chop the can of apple pie filling. Set aside 1/2 cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
  6. Pour/spoon into pie crust and let set 2 hours or overnight.
  7. Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.
  8. Serve chilled.
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How to make your own Peanut Butter! Easy and so much tastier than store bought!

How to Make Homemade Peanut Butter

How to make your own Peanut Butter! Easy and so much tastier than store bought!

How to make your own Peanut Butter

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Peanut butter is delicious, creamy and packed with protein.  It’s a great dip for crackers or celery and can be made into the classic PB & J for the kids.

In all honesty, it’s one of the simplest, most scrumptious foods on the planet and kids LOVE it.  That makes it the perfect food for any mom to keep on hand.  Unfortunately, as with so many processed and commercialized foods these days, you may find some weird ingredients and a TON of sugar in your favorite brand.

You may have never even considered making your own because it sounds difficult.  However, in reality it’s as easy to make as it is downright tasty!

How to Make Homemade Peanut Butter

Rating: 51

How to Make Homemade Peanut Butter

Ingredients

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  • 15 ounces shelled roasted peanuts
  • 1 teaspoon salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil

Instructions

  1. Process peanuts, salt and honey in the food processor for 60 seconds.
  2. Take a spoon and scrape and scoop down the sides of the bowl. Replace lid
  3. Continue to process for about 1 ½ to 2 minutes while slowly drizzling in the oil. You want a smooth consistency.
  4. Store your homemade peanut butter in an airtight container in the refrigerator. It will keep for up to 2 months.
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That’s it!  That’s really all that there is to it… and you know exactly what is in it… nuts, salt, honey and oil.  Making your own peanut butter is a GREAT way to “eat clean” and save some money.  Especially if your kids love it, it is nice to know that it is made from wholesome ingredients and that there aren’t any weird chemicals hidden on the label.


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Patriotic Ice Cream Sandwich Cake!  Easy, yummy and just a few minutes of prep time!

Quick & Easy Patriotic Ice Cream Sandwich Cake!

Patriotic Ice Cream Sandwich Cake!  Easy, yummy and just a few minutes of prep time!

Quick & Easy Patriotic Ice Cream Sandwich Cake!

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This super easy dessert takes just minutes to put together but looks super impressive!

Layers of ice cream sandwiches stacked up with a yummy pudding filling is the perfect end to a summer meal!  If you are expecting more guests, you can easily make this cake bigger by adding more sandwiches.

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Quick & easy Patriotic Ice Cream Cake!

Rating: 51

Quick & easy Patriotic Ice Cream Cake!

Ingredients

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  • 12 Ice Cream Sandwiches
  • 16 oz Whipped Topping (such as Cool Whip)
  • 1/4 cup crushed Vanilla Wafers
  • 1 box Instant Vanilla Pudding
  • Red & Blue Food Coloring

Instructions

  1. Combine 8 oz whipped topping, pudding and crushed cookies until well mixed.
  2. Divide evenly into two bowls. Add red food coloring to one and blue to the other half.
  3. On a tray small enough to fit in the freezer, lay out 4 ice cream sandwiches.
  4. Top with blue topping making sure not to go over outer edges. Top with 4 more sandwiches.
  5. Top with red topping making sure not to go over outer edges again topping with 4 more sandwiches.
  6. Cover and ice with remaining whipped topping. Place in freezer for at least 2 hours.
  7. Slice and serve.
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Oven BBQ Chicken Taquitos with cheddar!  These are SO delicious!

Oven Baked BBQ Chicken Taquitos

Oven BBQ Chicken Taquitos with cheddar!  These are SO delicious!

Oven Baked BBQ Chicken Taquitos 

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These are a perfect little snack, appetizer or even dinner!  I used leftover grilled chicken but rotisserie chicken or any type of leftover cooked chicken works perfectly in this recipe!

Taquitos are often fried but baking them crispy in the oven is super easy and they turn out great!  When using corn tortillas you have to be careful to keep them moist because they crack easily.  I microwave them with damp paper towels and only remove the ones I am working with while keeping the others covered.

BBQ Chicken Taquitos

Rating: 51

BBQ Chicken Taquitos

Ingredients

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  • 2 cups cooked chopped chicken
  • 2 tablespoons minced onion
  • 1/3 cup of your favorite barbecue sauce
  • 1 1/2 cups cheddar cheese
  • 10 corn tortillas (you can use flour if you prefer) 6" size
  • cooking spray or olive oil

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine chicken, onion and barbecue sauce.
  3. Place a damp paper towel on a plate and top with 5 of the tortillas. Top with a second damp paper towel and cover tightly with plastic wrap. Microwave about 30 seconds or until soft and pliable.
  4. Lay out one of the tortillas keeping the remainder covered. Place about 2 tablespoons of the chicken mixture and 2 tablespoons of cheese.
  5. Roll tightly and seal with a toothpick. Repeat with remaining tortillas.
  6. Spray each tortilla with cooking spray (or lightly brush with olive oil). Place seam side down on a parchment paper covered pan and bake 15-18 minutes or until crispy.
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Copy Cat Starbucks Raspberry Swirl Pound Cake Recipe

Copycat Starbucks Raspberry Swirl Pound Cake

Copycat Starbucks Raspberry Swirl Pound Cake

Copycat Starbucks Raspberry Swirl Pound Cake

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We love the Raspberry Swirl Pound Cake at Starbucks and now we can enjoy it at home!!

To make it extra quick and easy, this recipe starts with a boxed mix.  If you have a favorite pound cake recipe, by all means, use that and just add the raspberry spread in as directed below!

Copycat Starbucks Raspberry Swirl Pound Cake

Rating: 51

Copycat Starbucks Raspberry Swirl Pound Cake

Ingredients

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    Pound Cake
  • 1 box Pound Cake mix
  • 1/4 cup softened Butter
  • 2 eggs
  • 2/3 cup Milk
  • 1 tsp Lemon Juice
  • 1/3 cup Seedless Raspberry Fruit Spread
  • 6 drops Red Food Coloring (optional)
  • Frosting
  • 8 oz softened Cream Cheese
  • 1 cup Powdered Sugar
  • 1 tsp Lemon Juice

Instructions

    Pound Cake
  1. Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
  2. Mix cake mix, butter, milk and eggs just until combine. With mixer on medium, beat an additional 2 minutes.
  3. Remove 1/3 of the batter and stir in raspberry spread and food coloring (if using).
  4. Add lemon juice to the white batter and stir.
  5. Starting with white batter, alternate layers of red and white.
  6. Bake 55-60 minutes or until a toothpick comes out clean. Cool completely.
  7. Frosting
  8. Beat cream cheese on medium-high speed until light and fluffy. Add powdered sugar and lemon juice beating until smooth and creamy. Spread over cooled loaf.
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No Bake Cheesecake Parfaits!  Luscious layers of fruit filling and cheesecake...  easy yet elegant!

No Bake Cheesecake Parfaits!

No Bake Cheesecake Parfaits!  Luscious layers of fruit filling and cheesecake...  easy yet elegant!

No Bake Cheesecake Parfaits! 

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This no bake dessert recipe is not only elegant, it’s super easy!  The best part is that you can make it ahead of time so it’s perfect if you have guests coming over!

I made these in Stemless Champagne Glasses  but they can easily be made in any type of glass, mason jar or even disposable plastic cups!  These can be made with any flavor of pie filling.

Super easy and super verastile!

No Bake Cheesecake Parfaits!

Yield: 6-8 servings

No Bake Cheesecake Parfaits!

Ingredients

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  • 12 oz cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1/2 tablespoon lemon juice
  • 1/3 cup sugar
  • 1 can cherry pie filling
  • 1 can blueberry pie filling

Instructions

  1. Cream together cream cheese and lemon juice until soft.
  2. Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy.
  3. In jars or glasses, layer pie fillings and cheesecake mixture.
  4. Top with additional whipped cream or whipped topping if desired.
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Crock Pot Cabbage Roll Casserole!

Crock Pot Cabbage Roll Casserole!

Crock Pot Cabbage Roll Casserole!

Crock Pot Cabbage Roll Casserole!

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Cabbage Rolls are delicious!  I grew up on cabbage rolls made by my mom and grandma!

Recently, I’ve been making a cabbage roll casserole…  so much quicker than rolling up the rolls themselves and equally delicious!

Here is one of my favorite things about recipes!  You start with one thing and along the way the recipe gets tried and modified and shared and passed on.  Finally, you may end up with something else that was just as wonderful or sometimes even better!

Last week, our reader Sue had asked me if my Cabbage Roll Casserole recipe would work in the slow cooker…  I hadn’t tried it!  Well, Sue tested it out and sent me a modified copy the casserole recipe!   It looked amazing and I knew I had to try it out right away!  I had a couple of different items in my pantry so I modified it a tiny bit further but let me tell you, the results were AMAZING!!  This is my favorite cabbage roll dish yet!

So a special thank you to Sue for this yummy recipe, you won’t be disappointed!

Crock Pot Cabbage Roll Casserole!

Crock Pot Cabbage Roll Casserole!

Ingredients

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  • 1 1/2 lbs lean ground beef or pork (or a mixture of the two)
  • 3 cloves garlic , minced
  • 1 onion, diced
  • 1 (15oz) can tomato sauce, divided
  • 1 cup Water
  • 1 can condensed tomato soup
  • 1 (28 oz) can diced tomatoes, undrained
  • Salt & Pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 3/4 cup long grain white rice, uncooked
  • 1 head cabbage
  • 1/3 Cup Water
  • 1 1/2 cups Mozzarella cheese (optional).

Instructions

  1. Brown beef or pork, onion, garlic and seasonings until no pink remains. Drain.
  2. Over medium heat, add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef. Mix well. Stir in rice.
  3. Chop into 4 wedges and remove core. Chop into chunks (mine were about 3/4"x1.5").
  4. Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker. Repeat layers.Place half the meat and then half the cabbage in cooker.
  5. Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water. Pour over top of cabbage.
  6. Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.
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Delicious Cheesecake Dessert Tacos...

Cheesecake Dessert Tacos! (No Bake!)

Cheesecake Dessert Tacos!  You can top these with any fruit topping!

Cheesecake Dessert Tacos! (No Bake!)

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Cheesecake is delicious….  one of my favorite desserts for sure!  This is a fun twist on the usual cheesecake and a great way to serve it to a crowd!

The shells of these dessert tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with graham crumbs.  If you prefer you can dip them in cinnamon sugar after frying (just like I did with my Apple Pie Tacos) or not dip them at all.  The crumbs are yummy and taste great but they are a bit messy…  I personally go for flavor and then sweep if I need to. :)  They only take about 20 seconds each to make and can be made days ahead of time.

 

I topped mine with cherry pie filling but these can be topped with ANY topping you like!

Delicious Cheesecake Dessert Tacos...

Amazing Cheesecake Dessert Tacos!  A sweet twist on a classic dessert!

You can also check out the recipe for Apple Pie Tacos here!  Equally delicious!

apple pie tacos

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Cheesecake Dessert Tacos!

Rating: 51

Yield: 30 mini dessert tacos

Cheesecake Dessert Tacos!

Ingredients

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    Shells
  • 6 large Flour Tortillas
  • Oil for frying
  • Graham crumbs (optional, this makes it a bit messy but tastes great)
  • Cheesecake Filling
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • Topping
  • 1 can pie filling (any flavor)

Instructions

    Shells
  1. Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  2. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
  3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  5. Cheesecake Mixture
  6. Cream together cream cheese and lemon juice until soft.
  7. Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
  8. Assembly
  9. Pipe cheesecake filling into each taco. Top with pie filling and serve.

Notes

To serve: Place a mini muffin tin upside down (if desired you can line the tin with a cloth napkin to look pretty as I did in the photos above).

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How to make perfect whipped cream.. every time!!

How to make Perfect Whipped Cream Every Time!

How to make perfect whipped cream.. every time!!

How to make Perfect Whipped Cream Every Time! 

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It sounds so impressive: “Homemade, fresh whipped cream.”  And truly, there is nothing like topping a wonderful dessert with perfect luscious whipped cream that you whipped up at home! 

The thing is, it is so easy to make and to get it right every time!

Here’s what you do:

      1. Use heavy whipping cream (usually 30-35% milk fat).  They have it in every grocery store’s dairy area.  Then, chill it.  Very cold and chilled cream whips up the best.
      2. Chill both the bowl and the beaters that you will be using.  This little trick really makes the very best whipped cream!  Stick them in the freezer for about 15 minutes (or if it’s winter put it outside).  (Note: make sure the bowl is large.  Your whipped cream is going to increase about 3x in volume.)
      3. Start whipping your cream slowly (this decreases splattering) until frothy.
      4. While the mixer is on low, add sugar and/or vanilla if desired.  If using sugar, use confectioners’ (or powdered) sugar.  It has a softer texture and there is usually a very slight bit of cornstarch in it which will help stabilize your whipped cream.
      5. Once the cream starts to thicken, increase the speed to medium high until soft peaks form.   (Over mixing can cause a grainy texture).

Your whipped cream can be chilled, covered, for up to 24 hours.  If you are going to be keeping the whipped cream for longer, you may like to include a Whipped Cream Stabilizer.   My sister-in-law always uses it and the whipped cream can be made ahead of time without worrying that it won’t hold it’s volume!

ENJOY!

There’s really no reason to buy processed whipped cream as this is cheaper, yummier and really easy.  An added benefit is knowing that there are no “weird” ingredients or chemicals in your whipped cream.  Yours has only one ingredient: heavy cream!


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Jalapeno Popper Smothered Chicken!  Crispy baked chicken smothered in a cheesy jalapeno topping!  Crazy good!

Jalapeno Popper Smothered Chicken

Jalapeno Popper Smothered Chicken!  Crispy baked chicken smothered in a cheesy jalapeno topping!  Crazy good!

Jalapeno Popper Smothered Chicken

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Not only is this chicken super easy, the topping is amazing!!  A crispy Panko crusted chicken breast smothered in a delicious and cheesy jalapeno popper topping!

I used fresh jalapenos in this recipe …  and I really love spice so I added double the amount of diced jalapeno!  If you only have the jarred jalapenos, those will work just fine too! 

Juicy chicken topped with a creamy jalapeno and cheese topping!  Totally crazy good!

Jalapeno Popper Smothered Chicken

Rating: 51

Yield: 4 servings

Serving Size: 1 Chicken Breast

Jalapeno Popper Smothered Chicken

Ingredients

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  • 4 boneless skinless chicken breasts
  • 4 tablespoons fresh diced jalapeno peppers (more if desired)
  • 4 slices bacon, cooked crisp and crumbled
  • 4 tablespoons cream cheese
  • 2 oz sharp grated cheddar
  • 1 egg, beaten
  • 1 tablespoon flour
  • 1 cup Panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine diced jalapeno peppers, crumbled bacon, cream cheese and grated cheddar in a small bowl.
  3. In second bowl, combine Panko bread crumbs, garlic powder and paprika.
  4. Beat flour with egg. Dip chicken into beaten egg and then into Panko bread crumbs. Place on a foil lined pan sprayed with cooking spray.
  5. Divide jalapeno topping into 4 equal servings and press on the top of each chicken breast.
  6. Bake 30-35 minutes or until juices run clear and chicken is cooked through.
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Oven Roasted Lemon Parmesan Broccoli.  Such a wonderful twist on an everyday veggie!.jpg

Oven Roasted Lemon Parmesan Broccoli! Just 10 minutes!

Oven Roasted Lemon Parmesan Broccoli.  Such a wonderful twist on an everyday veggie!.jpg

Oven Roasted Lemon Parmesan Broccoli

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This is a super easy dish that turns an everyday veggie into a gourmet side in just 10 minutes!

Broccoli is in my top 5 favorite veggies and while I love it with cheese sauce, roasting it just elevates it to a whole new level.  This recipe doesn’t have a lot of ingredients and doesn’t take a lot of effort but the results are amazing!    I’ve used this exact same method with both asparagus and cauliflower with wonderful results!

Oven Roasted Lemon Parmesan Broccoli

Rating: 51

Yield: 4 servings

Oven Roasted Lemon Parmesan Broccoli

Ingredients

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  • 1 pound broccoli florets, washed and well drained
  • 3 tablespoons olive oil
  • 1/2 lemon
  • 1 clove fresh garlic, minced
  • salt and pepper to taste
  • 1 oz fresh grated parmesan cheese

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss broccoli with olive oil, garlic, salt & pepper ensuring all pieces are well coated. Squeeze lemon half over broccoli and toss again.
  3. Line a pan with foil and spray with cooking spray. Spread broccoli evenly over pan and roast about 10 minutes or just until tender crisp.
  4. Remove from oven, place in a bowl and immediately toss with parmesan cheese. Serve hot.
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Layered Doritos Casserole!

Layered Doritos Casserole!  Doritos layered with a sour cream, beef & salsa mixture!  Amazing!

Layered Doritos Casserole!

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This casserole was DELICIOUS!!  And yes, it is okay to have Doritos for dinner once in a while, especially in this recipe!!  (Plus we topped it with lettuce & tomatoes, that’s got to count for something right?  ;) ).

I used the family sized bag and had a little leftover (Approx 17oz).  Any flavor works but I used the Nacho Cheese and it was delicious!

Not only that, the filling to this recipe is KILLER good!  As in stuff it in tortillas with lettuce, cheese and sour cream.  Or eat it with a spoon…  (I did have to test it while I was making it!)  Anyhow, this is definitely a recipe we LOVE …  just oh so yummy!!

Doritos Casserole!  Salsa, sour cream and beef with layers of Doritos!  Delicious!

Layered Doritos Casserole!

Rating: 51

Yield: 6 servings

Layered Doritos Casserole!

Ingredients

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  • 1 (family size) bag Doritos, any flavor (I used Nacho Cheese)
  • 1 onion, diced
  • 1 pound lean ground beef
  • 1 clove garlic, minced
  • 1 package low sodium taco seasoning
  • 1 cup salsa
  • 1 cup sour cream
  • 1 can cream of chicken or mushroom soup
  • 2 cups shredded cheese, (I used tex mex blend)
  • Optional toppings
  • Lettuce
  • Tomato
  • Olives
  • Sour Cream

Instructions

  1. Preheat oven to 350 degrees. Place salsa in a strainer to drain while preparing beef.
  2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning and 1/2 cup of water. Stir until thickened and remove from heat.
  3. In a large bowl, combine drained salsa, sour cream, soup and 1 cup of cheese. Add in beef and stir well.
  4. Slightly crush Doritos (not completely, you don't want crumbs). Layer 1&1/2 cups Doritos in the bottom of a casserole dish (mine was 2qt) . Top with 1/2 of the beef mixture. Repeat layers. Finally top with an additional 1 to 1 1/2 cups Doritos and remaining cheese.
  5. Spray a piece of foil with cooking spray and cover casserole. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.
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Slow Cooker Scalloped Potatoes!  Delicious!

Slow Cooker Cheesy Scalloped Potatoes!

Slow Cooker Scalloped Potatoes!  Delicious!

Slow Cooker Cheesy Scalloped Potatoes!

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We love this slow cooker Scalloped Potato Recipe!  The best part is that you don’t have to use the oven ….  leaving the oven for your main dish!  We also love to serve this up as a side dish to go with steak (and you don’t have to heat up the house in the summer for an awesome side dish!).

Once these are finished cooking, the sauce may look slightly runny.  Be sure to shut the slow cooker off for about 20 minutes before serving and the sauce will thicken up.  The result is a rich and delicious side dish that everyone will love!

Slow Cooker Cheesy Scalloped Potatoes!

Rating: 51

Yield: 12 servings

Serving Size: 1/2 cup

Slow Cooker Cheesy Scalloped Potatoes!

Ingredients

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  • 6 large potatoes, peeled and thinly sliced
  • 1 onions thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 teaspoon each pepper, thyme and poultry seasoning
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon dry mustard powder
  • 3 cups cheese (use your favorite, I love sharp cheddar and Gruyere)

Instructions

  1. Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  2. Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
  3. Spray inside of slow cooker with cooking spray. Layer 1/3 of potatoes, 1/2 of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
  4. Cook on high 5-6 hours. Once done potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
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Chocolate Cheesecake Stuffed Strawberries!  Amazingly delicious!

Chocolate Cheesecake Stuffed Strawberries (No Bake!!)

Chocolate Cheesecake Stuffed Strawberries!  These are easy and SO addictive.

Chocolate Cheesecake Stuffed Strawberries

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I’ve been making chocolate covered strawberries forever…  and for the last few years we’ve been enjoying Cheesecake Stuffed Strawberries…  so it was only a matter of time before the two came together!  I have to tell you the results were amazing!

Seriously amazing!  These ended up being our anniversary dessert this year but I sense that I will be bringing them to LOTS of upcoming gatherings with no leftovers!

Not only are they decadent and easy, the best part is that they are NO bake…  perfect for summer time!
Chocolate Cheesecake Stuffed Strawberries!  Amazingly delicious!

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Chocolate Cheesecake Stuffed Strawberries

Rating: 51

Chocolate Cheesecake Stuffed Strawberries

Ingredients

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  • 1 pint strawberries
  • 3/4 cup semi-sweet chocolate chips
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 cup whipped topping (such as Cool Whip)
  • 3 tablespoons chocolate melts or chocolate chips
  • 3 tablespoons chocolate cookie crumbs

Instructions

  1. Wash strawberries and dry well.
  2. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries).
  3. Place the 3 tablespoons of chocolate chips in a small dish and melt on 50% power for about 20 seconds.. continue in 15 second increments until the chocolate is melted
  4. Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then into the cookie crumbs. Place on a parchment lined pan.
  5. Chocolate Cheesecake Filling
  6. Place the 3/4 cup chocolate chips in a small dish and melt on 50% power for about 35 seconds.. continue in 20 second increments until the chocolate is melted. Cool.
  7. With mixer on medium, combine cream cheese, butter, vanilla, cocoa powder and sugar until fluffy. Add in cooled chocolate and mix on low until incorporated. Add in whipped topping and stir/mix just until combined.
  8. Place chocolate cheesecake filling in a ziploc bag or a decorating dispenser like the one I've used above. Pipe into the strawberries (there will be lots of filling, don't be afraid to overfill!).
  9. Top with an additional piece of strawberry (I cut circles with a straw) and serve immediately or refrigerate up to 4 hours.
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Boston Cream Parfaits!  Delicious and easy to make!.jpg

Boston Cream Parfaits!

Boston Cream Parfaits!  Delicious and easy to make!.jpg

Boston Cream Parfaits!

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This is an easy make ahead dessert that everyone always loves!

There are two ways to tackle this dessert…  quick and easy with boxed mixes…  or homemade from scratch!  I’ve included both ways, if you have the time, I would recommend making the custard (ok, and the chocolate layer) from scratch, the flavor is so much better!

I like to layer parfaits in mason jars because it’s easy to just put the lid on and store them in the fridge.  The great thing about these parfaits is that they are great in ANY type of clear glass or plastic jars or cups!  No need to buy anything special for them!

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Boston Cream Parfaits!

Rating: 51

Yield: 8 parfaits

Boston Cream Parfaits!

Ingredients

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    Custard
  • 1/2 cup sugar divided
  • 2 cups milk
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 6 tablespoons cornstarch
  • OR
  • 1 box vanilla pudding (4 servings size) prepared according to directions
  • Chocolate Layer
  • 2/3 cup sugar
  • 1/3 cup cocoa
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2 1/4 cups milk
  • 1 tablespoon butter
  • OR
  • 1 box (4 servings size) chocolate pudding mix prepared according to package directions
  • Yellow Cake
  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups flour (all purpose)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoon vanilla extract
  • 1 1/4 cups milk
  • OR
  • 1 box yellow cake mix prepared in a 9x13 pan according to directions
  • Topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • chocolate sauce

Instructions

    Custard
  1. Over medium heat, combine milk and 1/4 cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with 1/4 cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge (I cooled it in a Ziploc bag).
  4. Chocolate Layer
  5. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  6. Turn heat onto medium high stirring constantly until mixture comes to a boil.
  7. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.
  8. Yellow Cake
  9. Grease & flour a 9x13 pan. Preheat oven to 350 degrees F. Bring butter & eggs to room temperature.
  10. Combine flour, baking powder & salt in a small bowl. Set aside.
  11. With a mixer on medium-high, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and beat in vanilla.
  12. Beat in the flour mixture alternately with the milk just until combined (do not overmix). Pour into prepared pan and bake about 30 minutes or until a toothpick comes out clean. Cool completely.
  13. Topping
  14. Beat heavy cream on high until stiff peaks from. Add in sugar and vanilla and beat an additional 1 minute.
  15. Assembly
  16. Cut cake into small cubes.
  17. Add a single layer of cake to the bottom of each mason jar. Top with 1/4 of the custard, another layer of cake and finally the chocolate. Repeat layers ending with chocolate.
  18. Refrigerate 4 hours or overnight. Top with with whipped cream and drizzle with chocolate syrup before serving.
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http://www.spendwithpennies.com/boston-cream-parfaits/

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Cola Chicken...  easy and the kids love this one!  Serve it up with a side of rice & steamed veggies for an easy meal!

Cola Chicken

Cola Chicken...  easy and the kids love this one!  Serve it up with a side of rice & steamed veggies for an easy meal!

Cola Chicken

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 This was a super easy dinner that my kids loved!

The sauce for this chicken is yummy served over rice and with a side steamed veggies!  It makes an easy meal that the whole family will love and the chicken always comes out so tender!

Cola Chicken

Rating: 51

Cola Chicken

This delicious chicken simmered on the stove top with cola comes out tender and juicy every time!

Ingredients

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  • 1 can (12oz) cola (regular or diet)
  • 1/2 cup ketchup
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dry mustard
  • pepper to taste
  • 1 tablespoon olive oil
  • 8 skinless bone-in chicken thighs and/or drumsticks

Instructions

  1. Heat olive oil in a skillet over medium heat. Add chicken and cook just until browned on each side (about 5 minutes).
  2. Combine remaining ingredeints in a small bowl. Pour over chicken and bring to a boil. Reduce heat to medium low and cover. Simmer 15 minutes.
  3. Remove lid, and simmer an additional 30-35 minutes turning chicken occasionally until chicken is cooked through and has reached 180 degrees.
  4. Serve with rice and steamed veggies.

Notes

Note: If you'd like a thicker sauce, once the chicken is cooked, remove from the pan and set aside. Make a slurry of 1/3 cup water and 2 tablespoons cornstarch. Bring sauce to a boil and while whisking, pour in a bit of the slurry at a time to reach desired consistency (you may not need all of it). Allow to boil 1 minute and toss with chicken.

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http://www.spendwithpennies.com/cola-chicken/

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