10 Great Ground Beef Tips!!

Ground Beef Tips

10 Great Ground Beef Tips!!

Ground Beef Tips

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Be sure to add any ground beef tips you have in the comments below!

 

Ground Beef

PURCHASING

  • When buying ground beef, check the dates on the packages to make sure you are getting the freshest of the bunch!
  • Select a package from the bottom with the coldest temperature and be sure to keep it away from your fresh vegetables while shopping to avoid cross contamination.

STORAGE

  • Ground beef can be stored in the fridge for up to 2 days or frozen in an airtight package for up to 3 months.
  • 2 cups of cooked Ground Beef is the equivalent of 1lb. of raw ground beef.  (Great to know if you precook large batches and store it in the freezer).
  • Purchase a large package of ground beef and cook it up with some onions and garlic.  Once cool freeze in small portions!  You can pull it from the freezer and put it straight into a pan (no defrosting required)!  Just add taco mix, pasta sauce or other goodies for a speedy weeknight meal!
  • When you freeze ground beef, freeze it in a donut shape!  This allows it to defrost quickly and evenly.

COOKING

  • When browning ground beef a high temperature (although faster) can result in a dry product!  Moderate heat is a better option (but ALWAYS make sure ground beef is thoroughly browned).
  • Never press a burger while it’s on the grill, this squeezes out the juices resulting in a dry burger.
  • When you cook a burger, make an indent with your thumb on each side of the meat patty.  As the centre of the meat expands during cooking, this will result in an even burger without the bulge in the middle.
  • The leaner the meat, the less it will shrink.  Adding salt into the meat mixture can actually draw moisture out of the meat. If you want to add salt to your burger, it’s best to sprinkle it on just before it goes on the grill!
  •  Ground beef should always be cooked to a temperature of 160 degrees in order to destroy any possible harmful bacteria.

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Ultimate Cheesy Potato Casserole!  Just 5 minutes of prep!

Ultimate Cheesy Potato Casserole! Just 5 minutes of prep!

Ultimate Cheesy Potato Casserole!  Just 5 minutes of prep!

Ultimate Cheesy Potato Casserole!  Just 5 minutes of prep!!

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These are amazing…  and the best part is that they take just 5  minutes to prepare!

These creamy cheesy potatoes start with hash browns and a few simple ingredients making them quick and easy!  If you bring these along anywhere, be sure to bring along a  copy of the recipe because you will be asked!

You can find LOTS of awesome potato & side dish recipes here!

Ultimate Cheesy Potato Casserole! Just 5 minutes of prep!

Ultimate Cheesy Potato Casserole!  Just 5 minutes of prep!

Ingredients

  • 1 bag of diced hashbrowns (2 lbs)
  • 2 cans cream of mushroom or cream of celery soup
  • 1/4 cup milk
  • 2 cups sour cream
  • 1 small onion, finely diced
  • black pepper to taste
  • 1 teaspoon garlic powder
  • 2/3 cup crushed cornflakes
  • 3 cups sharp cheddar cheese
  • paprika

Instructions

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  1. Preheat oven to 350 degrees.
  2. Combine hash browns, cans of soup, milk, onion, garlic powder, sour cream, 1 1/2 cups cheddar cheese and black pepper. Pour into a greased 9x13 pan.
  3. Top with cornflake crumbs and remaining cheddar cheese. Sprinkle with paprika.
  4. Cover (if using foil, spray the foil with cooking spray so the cheese doesn't stick) and cook 45 minutes. Uncover and cook an additional 20 minutes or until cheese is browned and onions are cooked through.
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Bacon Avocado Deviled Eggs!  A great twist on a classic!

Bacon Avocado Deviled Eggs

Bacon Avocado Deviled Eggs!  A great twist on a classic!

Bacon Avocado Deviled Eggs

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This is a delicious twist on a classic!

These are always a huge hit!  If you’d like a little bit of heat, you can add a little extra cayenne pepper.  These make a great appetizer or side dish (and we always make these for Easter dinner!!)

Bacon Avocado Deviled Eggs

Rating: 51

Yield: 12 deviled eggs

Bacon Avocado Deviled Eggs

Ingredients

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  • 6 hard boiled eggs (reserve half of the yolks for another use)
  • 1 ripe avocado
  • 2 tablespoons mayonnaise
  • 2 teaspoons lime juice
  • 1/8 teaspoon cayenne pepper
  • salt to taste
  • Garnish
  • 3 slices of bacon, cooked crisp and crumbled
  • paprika

Instructions

  1. Cut eggs in half and remove the yolks.
  2. Mash together 1/2 of the yolks, avocado, mayonnaise, lime juice and seasonings until smooth.
  3. Pipe into egg whites and top with crumbled bacon and paprika.
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Amazing No Bake Rolo Cheesecake!  This is soo delicious

No Bake Rolo Cheesecake

Amazing No Bake Rolo Cheesecake!  This is soo delicious <3

No Bake Rolo Cheesecake

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No Bake Rolo Cheesecake is truly amazing!!  A luscious fluffy and rich cheesecake filled with chocolate and caramel, it doesn’t get better than this!!

Because it is a no bake cheesecake, the texture of this dessert is soft yet very decadent.  If you are using store bought caramel, a thicker caramel is better (more like a caramel spread instead of sauce) so it doesn’t run out as you cut the cheesecake.  If you only have a thinner sauce, I would recommend serving it on top of the cheesecake instead of in the middle.

I made this for my family and we didn’t eat it all in one day…  so I put it in the freezer.  It was delicious and still fairly soft served right out of the freezer as well!

No Bake Rolo Cheesecake!

No Bake Rolo Cheesecake

No Bake Rolo Cheesecake

Ingredients

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    Crust
  • 1 1/2 Cups Chocolate Crumbs
  • 1/4 cup white sugar
  • 1/3 cup melted butter
  • Cheesecake
  • 12 oz cream cheese
  • 1 1/2 cups heavy cream
  • 1/2 tablespoon lemon juice
  • 1/4 cup sugar
  • 1/2 cup fudge sauce (I used homemade)
  • 1 tablespoon unsweetened cocoa powder
  • Caramel Sauce (or a thicker store bought sauce will work)
  • 1 cup butter (do not substitute)
  • 2 cups brown sugar
  • 1 cup Karo corn syrup
  • 1 can sweetened condensed milk
  • 3 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Topping
  • Fudge Sauce
  • Rolos

Instructions

    Caramel Filling
  1. Bring butter, brown sugar, corn syrup & sweetened condensed milk and whipping cream to a boil over medium heat.
  2. Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.
  3. Crust
  4. Combine crust ingredients and press into a greased 9" springform pan. Refrigerate.
  5. Cheesecake Layers
  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. Remove half of the cheesecake mixture and set aside. Pour 1/2 cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.
  8. Assembly
  9. Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling (approx. 1 1/4 cup). Refrigerate 15 minutes. Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool 4 hours or overnight.
  10. To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired (if cut, they will stick to the springform pan, it's best to add them once removed from the pan).
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Caramel Adapted from Cake Central


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Blackened Tilapia!  Quick easy and delicious!

Blackened Tilapia! Quick, easy and delicious!

Blackened Tilapia!  Quick easy and delicious!

Blackened Tilapia!  Quick, easy and delicious!

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This is a delicious recipe for tilapia that is on the table in under 10 minutes!  Perfect for a quick weeknight meal!

If you aren’t a fan of tilapia, this will work with any type of fish (cooking time may need to be adjusted).  We like to serve this with slaw and rice or even as fish tacos!

Blackened Tilapia

Rating: 51

Blackened Tilapia

Ingredients

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  • 1 1/2 teaspoons each paprika & brown sugar
  • 1 teaspoon oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon each of salt, pepper and ground cumin
  • 4-6 tilapia filets
  • 1 tablespoon canola oil
  • 1 lime ( wedged)

Instructions

  1. Combine seasonings & brown sugar in a small bowl. Rub seasoning on fish.
  2. Heat oil in a pan over medium high heat.
  3. Add the seasoned fish and cook 3 minutes per side or just until done (do not overcook).
  4. Serve with lime wedges & cilantro.
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Screen Shot 2014-04-18 at 2.33.54 PM

Slow Cooker Breakfast Casserole

 

Slow Cooker Breakfast Casserole!  Bacon, hash browns, cheese & more!

Slow Cooker Breakfast Casserole

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Here is an easy an hearty breakfast casserole that you can cook up in the slow cooker!

We love this one because it can be prepared the night before and enjoyed the next morning without any fuss!  It’s perfect for holidays, for when you’ve got guests over or even for a Sunday brunch!  This can easily be adapted to what is in your fridge and your preferences!  Ham or sausage work great in this recipe as well!

Note: Do not overcook.

Slow Cooker Breakfast Casserole!  Bacon, hash browns, cheese make a perfect breakfast!

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Slow Cooker Breakfast Casserole

Rating: 51

Slow Cooker Breakfast Casserole

Ingredients

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  • 1 bag Frozen Hash Brown Potatoes (32 oz)
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk

Instructions

  1. Cut bacon into small pieces, cook and drain (You could use precooked bacon to speed up the process).
  2. In the bottom of a slow cooker, layer: half of the hash browns and half of the following: onions, bacon, green and red peppers and cheese. Repeat layers with the remaining ingredients ending with cheese.
  3. In a medium sized bowl beat eggs and milk together. Pour egg mixture over the casserole and top with salt and pepper to taste.
  4. Cook on Low for 4 hours or warm for 8 hours.
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Jalapeno Popper Crescents!  These are great as snacks or appetizers!

Jalapeno Popper Crescents

Jalapeno Popper Crescents!  These are great as snacks or appetizers!

Jalapeno Popper Crescents

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My oldest daughter came over last night and made these amazing crescents!!

We took them to a party and as you can imagine, every single one was gone in minutes!  You can use any size of crescents and adjust the fillings to your taste.  We used crumbled bacon but bacon bits would work just as well making this recipe super fast and easy!

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Jalapeno Popper Crescents

Rating: 51

Jalapeno Popper Crescents

Ingredients

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  • 1 roll of crescent rolls (any type works)
  • 10 tablespoons cream cheese (or herb & garlic cream cheese)
  • 10 pickled jalapeno pepper slices
  • 5 tablespoons crumbled bacon

Instructions

  1. Preheat oven to 375 degrees. Unwrap and separate the crescents.
  2. Place 1 tablespoon cream cheese, 1 jalapeno slice and 1/2 tablespoon bacon on the large end of the crescent rolls.
  3. Roll up and bake 10-12 minutes or just until browned.
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10 Minute No Bake Granola Bars!  You can add whatever you like to these!

10 Minute No Bake Granola Bars

10 Minute No Bake Granola Bars.jpg

10 Minute No Bake Granola Bars

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This amazing recipe was given to me by my good friend Jen who got it from her sister-in-law Christine Adams!  Christine came up with this amazing granola bar recipe and when it was sent it to me I couldn’t wait to give it a try….

I have to say I cannot believe how easy it was and how delicious these taste.  How on earth have I never made my own granola bars before?  I will NEVER buy granola bars again!  These were so delicious and took 10 minutes total, no baking required!

I let my girls choose what they’d like to put in them…  you need 3 cups of seeds, nuts or dried fruit.  (We used 1/2 cup chia, 3/4 cup slivered almonds and 3/4 cup Craisins.)  Use any combination of:

Great Additions to your granola bars

10 Minute No Bake Granola Bars!  You can add whatever you like to these!

10 Minutes No Bake Granola Bars

Rating: 51

10 Minutes No Bake Granola Bars

Ingredients

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  • 1/2 cup butter
  • 1/2 cup honey
  • 1 cup brown sugar
  • 2 1/2 cups oats (I used large flake)
  • 2 1/2 cups Rice Krispies
  • 1 cup coconut
  • 3 cups mixed nuts, seeds, dried fruit, raisins etc
  • milk chocolate chips (optional)

Instructions

  1. Combine butter, honey and brown sugar in a large pot over medium heat. Bring to a boil.
  2. Once it begins to bubble, stir in remaining ingredients. Continue to cook over medium heat 8-10 minutes or until browned.
  3. Firmly press into a 9x13 pan lined with parchment paper.
  4. If using chocolate chips, while still warm top with desired amount of milk chocolate chips. Let sit a couple of minutes and gently spread chocolate chips.
  5. Cool completely and cut into bars.
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Caramel Chocolate Trifle!  Not only is this so simple...  it tastes delicious!

Caramel Chocolate Trifle

Caramel Chocolate Trifle!  Not only is this so simple...  it tastes delicious!

Caramel Chocolate Trifle

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This Caramel Chocolate trifle is not only one of the easiest desserts to put together, it is definitely one of the tastiest too!

Pretty layers of chocolate cake, caramel and whipped topping are a definite crowd pleaser.  While you can use store bought caramel and chocolate sauces, it is definitely worth the extra effort to make your own:

You can make the cake ahead of time and store it in the freezer making this quick and easy to put together when you’re ready!

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Caramel Chocolate Trifle

Rating: 51

Caramel Chocolate Trifle

Ingredients

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    CAKE LAYER
  • 1 box chocolate cake mix plus ingredients required to make cake
  • OR
  • 2 cups sugar
  • 1-3/4 cups flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • CHOCOLATE PUDDING LAYER
  • 2 (4 servings size) chocolate pudding mix & 4 cups milk
  • OR
  • 1 1/3 cup sugar
  • 2/3 cup cocoa
  • 6 tablespoons cornstarch
  • pinch of salt
  • 4 1/4 cups milk
  • 2 tablespoons butter
  • OTHER
  • 1 (12oz) container frozen whipped topping (such as Cool Whip)
  • 1 cup caramel sauce (homemade is best)
  • 1 cup fudge sauce (homemade is best)

Instructions

    CAKE
  1. Preheat oven to 350F. If using a box mix, bake cake according to package directions in a 9x13 pan.
  2. For homemade cake, grease and flour a 9x13 pan.
  3. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
  5. Pour into prepared pan and bake 35-40 minute. Cool completely.
  6. CHOCOLATE PUDDING LAYER
  7. Mix both boxes of pudding mix with 4 cups milk according to package directions.
  8. OR for homemade pudding, combine sugar, cocoa powder, cornstarch and salt in a saucepan, mix well. Add in cold milk, stir until combined.
  9. Turn heat onto medium high stirring constantly until mixture comes to a boil.
  10. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.
  11. ASSEMBLY
  12. Cut cake into small cubes. Reserve 1 cup of whipped topping for garnish.
  13. In a trifle dish, layer 1/2 of the cake, 1/2 of the fudge sauce, 1/2 of the whipped topping, 1/2 of the caramel, 1/2 of the pudding. Repeat layers.
  14. Top with reserved whipped topping. Refrigerate 4 hours or overnight.
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Lemon roasted chicken!  This is such an amazing chicken recipe!

Lemon Roasted Chicken

Lemon roasted chicken!  This is such an amazing chicken recipe!

Lemon Roasted Chicken

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This is one of our favorite ways to make chicken!  Not only is it easy, but it is juicy, tender and filled with flavor!

I like to marinate the chicken for about an hour if I have time (it still tastes great if you’re short on time).  Be sure not to let the chicken marinate longer than an hour as the acidity in the lemon juice will make the chicken tough if it sits too long.

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Lemon Roasted Chicken

Rating: 51

Lemon Roasted Chicken

Ingredients

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  • 2 tablespoons olive oil
  • 1 tablespoon butter, softened
  • 1 lemon
  • 3-4 cloves garlic, minced
  • salt & black pepper to taste
  • 1 whole chicken (approx 3 lbs)

Instructions

  1. Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick like a paste).
  2. Rinse chicken well under cold water and dab dry with paper towels. Poke the entire chicken all over with a fork. Massage the chicken with the lemon mixture. Place in a large ziplock bag with any remaining lemon mixture and allow to marinate in the fridge for 45-60 minutes.
  3. Preheat oven to 350 degrees. Slice the remaining lemon half and place it inside the chicken. Place in a shallow pan and bake 1 1/2- 2 hours or until the inner thigh reaches 165 degrees F.
  4. (Note: This can also be prepared on the rotisserie).
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Garlic Cheese Bombs!  These incredible little packages are beyond amazing!

Garlic Cheese Bombs

Garlic Cheese Bombs!  These are the most amazing ooey gooey cheese buns ever!

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These are the ultimate cheese buns!  An explosion of deliciousness…  They are small enough to serve as an appetizer but they also are PERFECT served along side any meal!  We’ve served these with pasta or chicken dishes and they’re always wonderful!

If you happen to have any leftover, the kids will love taking them for lunch!  There are lots of versions of cheese biscuits out there…  this is definitely my favorite!

I am somewhat addicted to wrapping things in biscuit dough!  They are always amazing and you can pretty much put anything in them!

Check out some of these other “bombs”:

Really… the possibilities are endless!  I’ve stuffed them with chicken pot pie filling, cream cheese and pie filling and so much more!

More appetizers & snacks

 

Garlic Cheese Bombs!  These incredible little packages are beyond amazing!

Garlic Cheese Bombs

Rating: 51

Garlic Cheese Bombs

Ingredients

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  • 1 can of premade biscuits (10 pieces) (any type will work, I used Country Style)
  • 20 cubes cheddar cheese (1/2" x 3/4" x 3/4") (approx 4oz total)
  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 1/3 cup parmesan cheese
  • 2 teaspoons dried parsley

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.
  3. Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.
  4. Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan.
  5. Bake 10-12 minutes or just until browned.
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 Adapted from Pillsbury …  & inspired by Bacon Cheeseburger Bombs


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Tender Slow Cooker Rosemary Roast

Slow Cooker Rosemary Beef Roast

Tender Slow Cooker Rosemary Roast

Slow Cooker Rosemary Beef Roast

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There is nothing as great as coming home to a meal ready to eat!  This amazing roast cooks up in the slow cooker all day!  The result is the most tender roast with a delicious and flavorful gravy!

We’ve eaten this with mashed potatoes and steamed veggies but it is also amazing sliced thinly and eaten as a beef dip!  Either way, you’ll love how this simple dish can taste so amazing!

Slow Cooker Rosemary Beef Roast

Rating: 51

Yield: 8 servings

Slow Cooker Rosemary Beef Roast

Ingredients

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  • 1 cross rib roast (about 4 lbs)
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 1 large onion, sliced
  • 2 cloves garlic, sliced
  • For gravy
  • 1/4 cup cornstarch (you may not use all of it)
  • Beef broth or water

Instructions

  1. Season roast with salt, pepper & parsley. Place olive oil in a large pan over medium heat. Sear the roast on all sides until browned. Remove from pan and place in slow cooker.
  2. Reduce heat to medium low and add onions to the pan, just until softened. Place onions on top of roast. Add broth, soy & Worcestershire to the pan and stir up any browned bits left in the bottom. Add to slow cooker along with garlic & rosemary sprigs.
  3. Cook on low 8-10 hours or until tender. Remove roast and let sit 15 minutes before cutting.
  4. Gravy
  5. Strain juices from slow cooker to remove rosemary/onions. Skim any fat from the top.
  6. Pour into a saucepan over medium high heat and bring to a boil. In a small glass make a slurry of 3 tablespoons cornstarch and 1/2 cup COLD water or beef broth.
  7. With the broth boiling, add some of the slurry mixture while constantly stirring. Once gravy has reached desired consistency, season with salt/pepper to taste and let bubble gently for 2 minutes.
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Delicious Bruschetta Chicken.  Fresh tomatoes and basil make this dish amazing.

Bruschetta Baked Chicken

Delicious Bruschetta Chicken.  Fresh tomatoes and basil make this dish amazing.

Bruschetta Baked Chicken

Fresh tomatoes & basil on cheesy baked chicken breasts.  Not only is this delicious, it’s really easy!

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We served this up with a side salad, some quinoa and steamed broccoli but this would be amazing with a side of pasta as well!

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Bruschetta Baked Chicken

Rating: 51

Bruschetta Baked Chicken

Ingredients

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    Bruschetta
  • 2 fresh tomatoes (or 3 roma tomatoes) diced small
  • 1 clove garlic minced
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup oil packed sun dried tomatoes, drained and chopped
  • 1 Tbs Olive oil
  • 1/2 Tbs red wine vinegar
  • 1/2 tsp each salt & pepper (or to taste)
  • Chicken
  • 4 boneless skinless chicken breasts
  • 1/2 cup flour
  • 1/2 cup panko bread crumbs
  • 1/4 cup fresh parmesan cheese
  • 1 egg
  • 1/2 tablespoon tomato paste
  • 4 oz fresh mozzarella cheese

Instructions

  1. Combine bruschetta ingredients in a bowl and set aside.
  2. Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Combine bread crumbs, 2 tablespoons fresh parmesan cheese and pepper to taste.
  3. Dip chicken into flour, then into egg and finally into the breadcrumbs. Place in prepared pan.
  4. Remove 1/2 cup of the bruschetta mixture and combine with tomato paste. Place on chicken. Cover loosely with foil and bake 15 minutes. Remove foil and top chicken with cheese. Turn oven up to 425 and bake an additional 20 minutes or until cheese is browned and bubbly and chicken is cooked through. Remove from the oven and serve with remaining bruschetta.
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Bunny Butt Cupcakes

bunny butt cupcakes

Bunny Butt Cupcakes

Cute little bunny tooshies top your favorite chocolate cupcakes!  This is such a fun Easter treat!

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 You can use any type of chocolate cupcakes to put these together (homemade, store bought or boxed).

For the bunny body I used a melon baller to scoop out small balls of white cake (you can also use a small ice cream scoop).  Don’t worry if they’re not perfect, the coconut covers any flaws.  Donut holes will also work for the bunny body.

The feet are easy to put together and they do not need to be perfect or exact either!  Mine were 1″ long by just over 1/2″ wide.  You really only need a couple of pink candy melts for the toes.  If you don’t want to buy a whole package for the toes and you don’t have gel coloring to color the white melts, you could use frosting instead.

Bunny Butt Cupcakes! SO cute!

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Bunny Butt Cupcakes

Rating: 51

Yield: 12 cupcakes

Bunny Butt Cupcakes

Ingredients

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  • 12 Chocolate Cupcakes, baked
  • 6 White or Yellow Cupcakes OR 12 donut holes
  • 12 mini marshmallows
  • 1 1/2 cups fine coconut
  • Chocolate cookie crumbs (I used Oreo Baking Crumbs)
  • 1 jar chocolate frosting
  • 1 jar vanilla frosting
  • 1 package white candy melts
  • pink candy melts or pink gel coloring (you will just need a couple of melts)

Instructions

  1. If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.
  2. Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.
  3. Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1" long by about 1/2" wide.
  4. Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.
  5. Place 1/2 cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
  6. Using white candy melts as "glue" stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.
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Don’t forget to peek at my Peeps Sunflower Cake!

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Adapted from What’s New Cupcake


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Crispy Bacon Grilled Cheese Roll Ups!  My new favorite!

Crispy Bacon Grilled Cheese Roll Ups

Crispy Bacon Grilled Cheese Roll Ups!  My new favorite!

Crispy Bacon Grilled Cheese Roll Ups

Gooey cheese all wrapped up in grilled bread and crispy bacon.  These are seriously heavenly!

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So I made these for my kids.  Well, they were supposed to be for my kids… I literally could NOT stop eating them!

These have to be one of the most delicious snacks I have put together!  I used bacon that was precooked.  If you’d like to use raw bacon, I would recommend precooking it partially in the microwave or in a pan.

Crispy Bacon Grilled Cheese Roll Ups

Rating: 51

Crispy Bacon Grilled Cheese Roll Ups

Ingredients

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  • 8 slices of bread, crusts removed
  • 8 slices of cheese or 1 cup+ grated cheddar
  • 8 slices precooked bacon
  • 1/4 butter

Instructions

  1. Using a rolling pin, roll slices of bread flat.
  2. Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
  3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
  4. Serve immediately.
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Tropical Banana Snack Cake!

Amazing Tropical Banana Snack Cake!  So moist and tasty!  Lime, coconut, banana and pineapple are a perfect combination!

Tropical Banana Snack Cake!

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This is the most delicious snack cake filled with tropical flavors of lime, coconut, banana and pineapple!

The banana and crushed pineapple in this recipe make this cake extra moist!!  This is definitely our favorite way to use up overripe bananas!!

Tropical Banana Snack Cake

Rating: 51

Yield: 12 pieces

Tropical Banana Snack Cake

Ingredients

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  • 2 cups all purpose flour
  • 1 lime
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1/2 cup flaked sweetened coconut
  • 1/2 cup chopped pecans
  • 2 small bananas, mashed
  • 1 cup crushed pineapple (undrained)
  • 2 eggs
  • 1/8 cup oil
  • 1/4 cup white sugar
  • 1/2 cup brown sugar, packed
  • Frosting
  • 4 oz cream cheese, softened
  • 2 oz butter, softened
  • 2 cups powdered sugar
  • 1 lime, zested & juiced

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x9 pan. Using a zester, zest the green skin from the lime.
  2. In a small bowl combine flour, lime zest, baking soda, baking powder, coconut, pecans & a pinch of salt.
  3. In a medium bowl whisk together bananas, pineapple, eggs, white sugar, brown sugar, oil and 1 teaspoon of lime juice.
  4. Combine the wet and dry ingredients just until combined (do not overmix). Pour into prepared pan and bake 25-28 minutes or until a toothpick comes out clean. Cool completely.
  5. Frosting
  6. With mixer on medium low, cream together cream cheese and butter. Add in lime zest and 1 teaspoon lime juice. Mix in powdered sugar a bit at a time until incorporated. Beat on medium until fluffy.
  7. Spread over cooled snack caked and cut into 12 bars.
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Easy and delicious Funfetti Donuts!  These bake up in the oven and kids love them!

Funfetti Donuts

Easy and delicious Funfetti Donuts!  These bake up in the oven and kids love them!

Funfetti Donuts

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These Funfetti Donuts take just a few minutes to whip up and bake in only 8 minutes!  These are baked using a  Nonstick Donut Pan which you can get online or at most stores.

Kids love baking and decorating their own donuts and I love that these ones aren’t fried!

Funfetti Donuts

Rating: 51

Funfetti Donuts

Ingredients

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    DONUTS:
  • 2 3/4 cup Funfetti Box Cake Mix
  • 3/4 cup Buttermilk
  • 2 tbsp melted Butter
  • 2 Eggs
  • GLAZE:
  • 1 cup Powdered Sugar
  • 3 tbsp Milk
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 425.
  2. Combine cake mix, buttermilk, melted butter, and eggs and stir just until well mixed. Transfer mixture to a Ziploc bag and snip one corner for piping.
  3. Pipe into a donut pan filling each about 2/3 of the way but make sure it doesn't top center hole.
  4. Bake about 8 minutes, until tops rebound when pressed. Let cool in pan for about 3 minutes. Remove from pan and set on cooling rack.
  5. In a small bowl just big enough to dip donuts, combine glaze ingredients and stir until smooth.
  6. Dip top of donut in glaze and allow excess to drip off. Place donut on wax paper or return to cooling rack (glaze side up). Decorate with sprinkles if desired and let glaze set.
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ultimate coconut cream pie 2

Ultimate Coconut Cream Pie

ultimate coconut cream pie 2

Ultimate Coconut Cream Pie

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This is an amazing recipe for Coconut Cream Pie!  There is coconut all throughout this pie!  It’s very easy to make from scratch!

To toast the coconut, place it in a non-stick pan over medium low heat.  Stir every few minutes until the coconut becomes lightly toasted.  Remove and let cool.  The only coconut that needs to be toasted is the coconut for the topping.  To pipe the whipped cream, I placed it in a Ziploc bag and snipped the corner off.  I just squeezed large spots all over the top until it was covered.

Ulitmate Coconut Cream Pie

Rating: 51

Ulitmate Coconut Cream Pie

Ingredients

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  • 1 refrigerated pie crust or your favorite single pie crust recipe
  • 1 1/2 cups flaked coconut
  • 1 egg white
  • 2 eggs
  • 1 can coconut milk (approx. 14 oz)
  • half & half or light cream
  • 1/2 cup cornstarch
  • 3/4 cup white sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • Whipped cream or whipped topping (approx. 2 cups)

Instructions

  1. Preheat oven to 450 degrees. Unroll pie crust and brush with egg white. Sprinkle 1/2 cup coconut onto the crust and gently press to stick.
  2. Place in 9" pie pan and poke the bottom with a fork. Bake 10-12 minutes or until lightly browned. Let cool completely.
  3. Pour coconut milk into a large measuring cup and top to 3 cups with cream. In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar and salt. Whisk over medium low heat until thick and bubbly. Remove from heat and stir in vanilla and 3/4 cup coconut.
  4. Immediately pour into cooled pie crust and cover with plastic wrap. Refrigerate 4 hours or overnight.
  5. Remove plastic wrap and top with whipped cream or whipped topping and remaining coconut.
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Lasagna Roll Ups

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Lasagna Roll Ups

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Cheese and spinach rolled up in lasagna noodles and topped with a delicious meat sauce!

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This is a great twist on traditional lasagna…  I like this recipe because it cooks up much quicker than a full pan of lasagna!

I use a simple meat sauce to top these roll ups but if you have leftover meat sauce or a favorite recipe, that would definitely work too!

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Lasagna Roll Ups

Rating: 51

Lasagna Roll Ups

Ingredients

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  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 2 cups mozzarella cheese, shredded
  • 1 1/2 cups cottage cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 egg
  • 8 lasagna noodles, cooked and drained
  • 1 pound lean ground beef
  • 1 onion chopped
  • 1 clove garlic
  • 3 cups pasta sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown ground beef, onion and garlic until no pink remains. Drain and stir in 2 cups pasta sauce. Cook and drain lasagna noodles according to package directions.
  3. In a small bowl, combine egg, spinach, cottage cheese, 1/2 cup parmesan cheese and 1 cup mozzarella cheese.
  4. Lay out cooked lasagna noodles and divide cottage cheese mixture over noodles. Roll up.
  5. Place 1 cup pasta sauce in a 9x13 dish. Place roll ups in dish and top with meat sauce. Cover with foil and bake 35 minutes.
  6. Remove foil and top with remaining cheeses. Bake an additional 10 minutes or until cheese is melted.
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mounds brownies 3

Mounds Brownies

mounds brownies 3

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I love Mounds (and Almond Joy!) and I LOVE brownies…  so putting them together was bound to happen eventually!

You can make brownies from scratch or just use a boxed mix to speed this up!  Either way they are delicious and they do freeze beautifully!   If you have extra topping leftover, it keeps well in the fridge and can be reheated on 50% power in the microwave.

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Mounds Brownies

Rating: 51

Mounds Brownies

Ingredients

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    Brownies
  • 1 box of brownie mix
  • OR
  • 1/2 cup butter, melted
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • Mounds Coconut Layer
  • 1 1/3 cups sweetened condensed milk
  • 4 1/2 cups flaked coconut
  • 1 cup powdered sugar
  • Topping
  • 1 cup chocolate chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Instructions

  1. Prepare brownies according to box directions
  2. OR
  3. Preheat oven to 350 degrees.. Lightly grease a 9x9 pan.
  4. In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  5. Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  6. Bake about 22-26 minutes or just until done (do not over bake). Remove and cool.
  7. Mounds Coconut Layer
  8. Combine sweetened condensed milk, coconut and powdered sugar in a bowl until well mixed. Spread over cooled brownies.
  9. Topping
  10. Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  11. Pour over the coconut layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
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Baked Spaghetti & Meatball Casserole

baked spaghetti & meatball casserole.jpg

Baked Spaghetti & Meatball Casserole

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We LOVED this easy Spaghetti & Meatball casserole!  The noodles are tossed up with a cheesy sauce and then topped with homemade meatballs and pasta sauce!

If you are in a rush, you can use frozen (defrosted and cooked) meatballs but it really is worth it to make them fresh!

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Baked Spaghetti & Meatball Casserole

Rating: 51

Baked Spaghetti & Meatball Casserole

Ingredients

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    Meatballs
  • 1 lb lean ground beef
  • 1/3 cup fresh bread crumbs
  • 1 tablespoons milk
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 cup onion, finely chopped
  • 2 tablespoons fresh chopped parsley
  • 1 egg
  • Casserole
  • 12oz package fresh spaghetti or fettuccine
  • 1 tablespoon olive oil
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg, slightly beaten
  • 2 tablespoons fresh parsley ounce
  • 28 oz. pasta sauce sauce (store bought our homemade)

Instructions

  1. Grease a large casserole dish.
  2. Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1" balls.
  3. Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.
  4. Boil the pasta until just al dente (about 3 minutes for fresh pasta). Drain and toss with olive oil.
  5. Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place in prepared dish.
  6. Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.
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Ham & Cheese Slider Bake

Ham & cheese slider bake.jpg

Ham & Cheese Slider Bake

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These are perfect for brunch, lunch or for a quick weeknight dinner on the go!  My kids absolutely LOVE these!  You can use any type of cheese  in these (we’ve used mozzarella and cheddar as well as swiss, all were wonderful!).

My daughter regularly requests me to make extras of these so she can take them in her lunch the next day!

Ham & Cheese Slider Bake

Rating: 51

Yield: 12 Sliders

Ham & Cheese Slider Bake

Ingredients

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  • 12 dinner rolls
  • 8 oz ham, thinly sliced
  • 8 oz swiss cheese (it does taste great with any cheese)
  • 4 tablespoons butter, melted
  • 1 1/2 teaspoons grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried minced onion

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl combine butter, mustard, Worcestershire sauce, poppy seeds, and dried onion.
  3. Cut the rolls in half separating the top and bottom. (If they are attached you don't need to separate each roll).
  4. Place the bottom in a 9x13 pan. Layer about half the ham onto the rolls and top with the cheese and the remaining ham.
  5. Top with the other half of the roll and gently spoon the butter mixture overtop.
  6. Bake about 20 minutes or until the cheese has melted and the tops are lightly browned. Serve warm.
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The Best Cheesy Bread Sticks

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The Best Cheesy Bread Sticks

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These are literally the best Cheesy Bread Sticks ever!  They are super easy to make and taste amazing!   You can either make your own homemade pizza dough or use store bought dough (such as Pillsbury!).

These are perfect served as a snack or even alongside pasta!  Don’t count on any leftovers because I’m pretty sure there won’t be any!

The Best Cheesy Bread Sticks

Rating: 51

The Best Cheesy Bread Sticks

Ingredients

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  • Prepared raw pizza dough (my No-Fail Pizza Dough works well for this!) or 1 can of Pillsbury Pizza Dough
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon italian seasoning
  • 1 cup mozzarella cheese
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)

Instructions

  1. Preheat oven to 425 degrees.
  2. Roll dough out to fit the pizza pan and place on a greased 12" pizza pan.
  3. Place butter, garlic and italian seasoning in a small bowl. Microwave about 15 seconds or until melted.
  4. Brush butter over pizza dough. Top with cheeses and parsley.
  5. Bake 12-16 minutes or until cooked through and cheese is browned and bubbly.
  6. Serve with your favorite tomato sauce for dipping.
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mongolian beef.jpg

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

pf changs style mongolian beef

P.F. Chang’s Style  Mongolian Beef!  Easy and Amazing!

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I do not have a P.F. Chang’s anywhere near me….  I know, very sad!!  It is definitely one of my favorite places to visit!

Whenever the craving hits, I just whip up a batch of Mongolian Beef…  and let me tell you this is amazing!  This recipe does make quite a bit of sauce so I like to steam some broccoli and toss it with the extra sauce for a full and simple meal that we all love!

mongolian beef.jpg

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

Rating: 51

Prep Time: 20 minutes

Serving Size: 4 servings

P.F. Chang’s Style  Mongolian Beef!  Easy and Amazing!

Ingredients

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  • 2 teaspoons + 2 tablespoons oil (vegetable or olive)
  • 1/2 teaspoon ginger, minced
  • 4 cloves garlic, finely minced
  • 1/2 cup soy sauce (low sodium is best)
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 1 lb flank steak (or your favorite cut of beef thinly sliced)
  • 1/3 cup cornstarch
  • 2 green onions, sliced

Instructions

  1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
  3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
  4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
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Oven Fajitas

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Oven Fajitas

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This was one of the easiest dinners I’ve made in quite a while!  Everything cooks up quickly in the oven in just one dish…  and the kids gobbled these down!

There was a little bit leftover which I used the next day to make outstanding quesadillas for lunch!  This recipe could be doubled to easily feed a crowd!

oven fajita mixture

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Oven Fajitas

Rating: 51

Oven Fajitas

Ingredients

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    Fajitas
  • 1 pound boneless skinless chicken breasts cut into thin strips
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 10oz can of diced tomatoes with chilis (mild or hot)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon seasoning salt
  • 1 clove garlic, minced
  • black pepper to taste
  • 1/2 lime
  • 1 package flour tortillas
  • Optional Toppings
  • Cheese
  • Sour cream
  • Lettuce
  • Cilantro
  • Salsa
  • Jalapeno Peppers

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, garlic and pepper. Place in a 9x13 pan and bake 15 minutes.
  3. Remove from oven and stir in red and green peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
  4. Meanwhile, heat tortillas according to package directions .
  5. Serve chicken mixture in tortillas with desired toppings.
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mint oreo fudge.jpg

No Fail Mint Oreo Fudge

mint oreo fudge

No Fail Oreo Mint Fudge

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Chocolate and mint is one of my favorite combinations…  and even better when the chocolate comes in the form of Oreos!

This has to be the easiest fudge recipe you’ll ever try!  You can change the flavor by swapping out the extract or the frosting for your favorite flavor (strawberry is delicious too!)!

Not only is this delicious, it’s looks so pretty!

No Fail Oreo Mint Fudge

Rating: 51

No Fail Oreo Mint Fudge

Ingredients

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  • 1 jar vanilla frosting
  • 12 oz white chocolate candy melts
  • green gel coloring
  • 1 teaspoon peppermint extract
  • sprinkles (optional)
  • 20 Oreo Cookies

Instructions

  1. Line an 8x8 pan with foil. Place Oreos in the freezer for about 5 minutes and then coarsely chop.
  2. Microwave the frosting on 50% power until slightly runny (about 30-40 seconds). Stir in peppermint extract and gel coloring. You want to make the frosting a little darker than you want the fudge as the chocolate melts will lighten it.
  3. Microwave the candy melts on 50% power stirring every 30 seconds until almost completely melted.
  4. Gently stir the melts and the frosting together. Fold in 1/2 of the chopped Oreo cookies and spread into prepared pan. Immediately top with remaining Oreos and gently press to adhere. Refrigerate 30 minutes and cut into squares or with cookie cutters.
  5. In this size pan, the fudge pieces are about 5/8" thick. If you'd like a thicker fudge, you can double the recipe.
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stove top macaroni & cheese.jpg

Stove Top Macaroni & Cheese! (Ready in about 10 minutes)

stove top macaroni and cheese.jpg

Stove Top Macaroni & Cheese!  (Ready in about 10 minutes)

Creamy and absolutely delicious macaroni & cheese makes a perfect lunch or side dish!  The best part is that you can make it from scratch in just a few minutes!

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This is awesome Macaroni & Cheese!

Not only is it homemade from scratch but it is just as fast as making the boxed kind!  While the noodles are boiling you can stir together your sauce ingredients!

Eggs may be an unconventional ingredient in a typical macaroni & cheese but they make the sauce rich and creamy (with no ‘eggy’ flavor) …  and you don’t have to use flour.

Stove Top Macaroni & Cheese!

Rating: 51

Yield: 4 servings

Stove Top Macaroni & Cheese!

Ingredients

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  • 2 cups uncooked macaroni noodles
  • 2 tablespoons butter
  • 4 oz Half & Half Cream (or light cream)
  • 4 oz milk
  • 2 eggs
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon white pepper (or black pepper)
  • 1/2 teaspoon salt or to taste
  • 10 oz sharp cheddar cheese (approx. 2 1/2 cups)

Instructions

  1. Cook macaroni noodles just until al dente (still slightly firm). Drain well (do not rinse).
  2. In a small bowl, whisk together cream, milk, eggs, dry mustard, pepper and salt.
  3. Place macaroni back into the pot and reduce heat to medium low. Add butter and stir until melted. Add in cream mixture and cheese. Stir until hot and creamy, about 3 minutes.
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Cherry Limeade Cupcakes

cheerry Limeade cupcakes.jpg

Cherry Limeade Cupcakes

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These cupcakes are gorgeous and taste just like summer…  I don’t know about you, but I’m ready for a little bit of summer in my life!!

To make these quick this recipe starts with a box mix.  If you have a favorite white cake recipe you can definitely use that instead replacing the liquid with the Limeade concentrate!  Limeade concentrate is found in the freezer section near the frozen orange juice.

Cherry Limeade Cupcakes

Rating: 51

Cherry Limeade Cupcakes

Ingredients

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  • 1 box White Cake Mix
  • 1 cup Limeade Concentrate, defrosted
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • Green Food Coloring (optional)
  • 1 cup softened Butter
  • 4 cups Powdered Sugar
  • 4 tbsp liquid from Maraschino Cherries
  • Red Food Coloring (optional)

Instructions

  1. Preheat oven to 350 and place liners in your cupcake pan.
  2. Make cupcakes according to box directions, substituting limeade concentrate for water and adding food color if desired.
  3. Allow cupcakes to cool completely.
  4. Cream butter, cherry liquid and powdered sugar in mixing bowl. Add red food color if desired.
  5. Slowly add additional cherry juice until desired consistency icing is reached.
  6. Frost cupcakes and optionally top with a cherry and lime slice.
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how to store cheese

How to Store Cheese (& make it last longer!)

how to store cheese

How to store cheese and make it last longer!

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Cheese is a fickle thing. It can be okay for days, then all the sudden there’s mold on it! And it seems to go bad so quickly. Learning the proper techniques to store your cheese can extend its shelf life by a three fold, so check out these great tips on keeping your cheese fresh.

Refrigerating Cheese

Rewrap it: Make sure to rewrap your cheese in fresh parchment paper and every time you use it and then loosely wrap it in plastic wrap or seal it in a plastic bag. It will help to fight molds and also keep your cheese from picking up any flavors from other foods.

Cool and humid: Cheese survives the longest in cool, humid places, so store it in the veggie bin,. It will keep your cheese humified and happy, and will prevent it from drying out.

Cut the mold: If your cheese has developed a little mold, remove it from the wrapping and cut off ½ of an inch down from the mold. Throw out the moldy section, and the other part, with a clean wrapping, will still be safe to eat for the next week.

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Freezing Cheese

Your best bet to freeze most hard cheeses is to shred it and place it in a freezer zipper bag in a thin layer.  When needed in a recipe, use the cheese directly from the freezer (no need to defrost first!).  This works especially well with parmesan, cheddar and mozzarella.

Fine cheeses generally should not be frozen.  Hard cheese blocks are okay to freeze, so long as the cheese is wrapped in parchment paper and allowed to thaw slowly in the refrigerator.  Note that once defrosted, hard cheese can often become crumbly in texture (and therefore difficult to cut!).  Since freezing changes the texture, only use frozen cheese for sauces and other cooking.

More kitchen tips here

 

Sources:

http://www.cheesesociety.org/i-heart-cheese/tips-for-cheese-lovers/
http://www.eatwisconsincheese.com/cheese/cheese_101.aspx
http://stilltasty.com/questions/index/135/page:1

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jello easter eggs 4

Jell-O Easter Eggs

jello easter eggs.jpg

Jell-O Easter Eggs

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My girls LOVED these eggs!  Although the layers take a little bit of time, they are so cute and were really simple to make!

I used plastic eggs from the dollar store and a plastic syringe to get the Jell-O into the eggs (you can also get them at the pharmacy, the one I use is for measuring medicine).

jello easter eggs 4

Here are some tips for making these turn out great:

    • Do not use a knife to put holes in your plastic eggs… (the knife can easily slip through the plastic unexpectedly…  trust me on this!)
    • Oil the inside of the eggs VERY well so they come out easily
    • Place the egg upside down and fill it from the larger end.  If you have any air bubbles they will be at the bottom of your egg when you’re done.
    • You can mix all of your Jell-O with boiling water at the beginning if you choose.  Do not add the yogurt until right before you are ready to pour that layer, it hardens quickly.
    • Run the egg under hot water for a few seconds before taking them out of the molds
    • Make a couple more than you plan on needing, a couple of them may split apart while you master the “unmolding”.

I used plastic eggs from the dollar store.  My eggs did have tiny holes on each end…  in order to get the Jell-O into the eggs, I had to make the hole bigger on one side so I just twisted a pair of scissors into the hole to make it a bit bigger.  Do not use a knife to do this…  I am speaking from experience.   

cut holes in the egg shells.jpg

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Striped Jell-O Easter Eggs

Rating: 51

Yield: 10 eggs

Striped Jell-O Easter Eggs

Ingredients

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  • 2 teaspoons oil
  • 4 boxes Jell-O in 4 different colors (3 oz each)
  • boiling water
  • 4 tablespoons greek yogurt
  • Other
  • 10 plastic eggs or egg molds
  • empty styrofoam egg tray
  • syringe

Instructions

    Mold Preparation
  1. On one end of the egg, ensure there is a hole big enough to use for filling the egg. (You can make it larger with scissors, a nail or a drill).
  2. Important: Oil the inside of each egg very well by dipping a paper towel into the oil and making sure the entire inside is covered.
  3. If your plastic egg has holes on both ends, place a very small spoonful (about 1 teaspoon) in the bottom of the styrofoam egg tray and place your plastic egg in the tray (the jello will be on the outside of the egg). Refrigerate about 5-10 minutes or until set. (This step will block the holes so the Jell-O doesn't leak out).
  4. Filling the eggs
  5. Combine 1 box of Jell-O with 1/2 cup boiling water. Stir until well dissolved.
  6. Using the plastic syringe, fill each egg 1/8 full with your first color. You should have just under 1/2 cup jello left over once you've done this step. Refrigerate the plastic eggs about 10-15 minutes.
  7. Add 1 tablespoon greek yogurt to the remaining Jell-O and stir very well. Put this layer over the first layer of Jell-O.
  8. Repeat with the remaining colors of Jell-O allowing it to set between each layer. Allow to set 4 hours or overnight.
  9. To unmold the Jell-O, run each egg under hot tap water for about 3-4 seconds. Gently squeeze the egg and you should see the Jell-O release from the mold. If not, gently run it under water again for a few more seconds.
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honey garlic crunch chicken tenders 3.jpg

Honey Garlic Crunch Chicken Tenders

honey garlic crunch chicken tenders 3.jpg

Honey Garlic Crunch Chicken Tenders

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I was making dinner for my daughter …  and asked her if she wanted “those wings“..  (the Honey Garlic wings she loves so much) or if she wanted chicken fingers!  She asked if I could put her “wing sauce” on her chicken fingers…  I have no idea why I didn’t think of this before!

This worked brilliantly…  these chicken tenders come out crunchy, sweet, sticky and totally irresistible!  You can’t believe how addictive these are!

Be sure that you don’t boil your sauce down too much or it will be too thick to toss with the chicken tenders.

honey garlic crunch chicken 3

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Honey Garlic Crunch Chicken Tenders

Rating: 51

Honey Garlic Crunch Chicken Tenders

Ingredients

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  • 3 boneless skinless chicken breasts, sliced into 5-6 slices each
  • 2 cups flour
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 3 eggs
  • 3 tablespoons water
  • 1 1/2 tablespoon oil
  • oil for frying
  • green onions
  • Sauce
  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 4 large garlic cloves, crushed
  • 1 tablespoon finely diced ginger
  • 1/2 teaspoon chili flakes
  • 1/3 cup water

Instructions

  1. Preheat oil to 375 degrees.
  2. Sauce
  3. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes
  4. Chicken.
  5. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1 1/2 tablespoons oil.
  6. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
  7. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
  8. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
  9. Top with green onions if desired and serve immediately.

Notes

When working with the flour mixture, I found working with just half at a time worked best. This kept the flour from getting clumped or wet.

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Chicken adapted from allrecipes

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the best spinach artichoke dip.jpg

The Best Spinach Artichoke Dip

the best spinach artichoke dip.jpg

The Best Spinach Artichoke Dip

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This is my favorite Spinach Artichoke dip recipe!!  It’s easy to make and always a huge hit!  The addition of gruyere cheese really takes this to the next level.  If you don’t have gruyere you can substitute it with gouda or swiss.  Be sure to squeeze your spinach very well before mixing it in.

I like to serve it with toasted slices of baguette but it’s wonderful with crackers or tortilla chips as well!

The Best Spinach Artichoke Dip

Rating: 51

The Best Spinach Artichoke Dip

Ingredients

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  • 1/2 cup fresh shredded parmesan cheese
  • 1 1/2 cups gruyere cheese, divided
  • 10oz frozen chopped spinach
  • 14 oz marinated artichoke hearts
  • 8 oz cream cheese, softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic
  • 1-2 tablespoons olive oil
  • 1 baguette for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Defrost spinach and squeeze dry. Chop artichokes.
  3. In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
  4. Bake 25-30 minutes or until bubbly and cheese is browned.
  5. Slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  6. Remove from the oven and gently rub each slice with a clove of garlic.
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Classic chicken pot pie

Classic Chicken Pot Pie

Classic chicken pot pie

Classic Chicken Pot Pie

A simple and easy comfort dish that is always loved by everyone!

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This is the ultimate comfort food.  A creamy chicken and veggie filling topped with a delicious flaky crust.

If you have a fridge full of veggies you’d like to use up, this is a perfect recipe!  You can easily replace the frozen veggies with fresh veggies that have been lightly steamed.   

Classic Chicken Pot Pie

Rating: 51

Classic Chicken Pot Pie

Ingredients

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  • 1 refrigerated pie crust or your favorite single pie crust recipe
  • 1/3 cup butter
  • 1/2 cup onion, chopped
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth (I used the boxed kind)
  • 1/2 cup milk
  • 2 1/2 cups chopped cooked chicken or rotisserie chicken
  • 1 small potato potato
  • 2 cups frozen mixed vegetables, thawed

Instructions

  1. Preheat oven to 425 degrees.
  2. Set frozen vegetables out to thaw (or run them under cold water for a couple of minutes). Wash the potato & poke with a fork. Microwave about 4 minutes or until cooked through. Allow to cool, peel & dice.
  3. Cook onion in melted butter over medium heat just until softened (not browned). Stir in flour and seasoning. Slowly whisk in broth and milk, and continue cooking while stirring until thick and bubbly.
  4. Add chicken, potato and mixed vegetables. Remove from heat.
  5. Spoon chicken mixture into an 8x8 baking pan. Top with prepared crust (cut a few slits in the crust to allow steam to escape).
  6. Bake 32 to 38 minutes or just until crust is browned. Remove from oven and let stand 5 minutes before serving.

Notes

You can also make this a double crusted pie. Follow the same directions above except place in a pastry lined 9" pie pan. Add filling and top with second pie crust. Bake as directed above except covered the edges of the crust with foil during the last 15 minutes to avoid over browning.

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peeps smores

Chocolaty Peeps S’mores

peeps smores

Chocolaty Peeps S’mores

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This is a fun twist on traditional S’mores!  The best part is that they just take a few seconds to put together!  These look so pretty with all of the colors and of course they taste awesome with all that ooey-gooey s’mores goodness!!

Chocolaty Peeps S’mores

Rating: 51

Chocolaty Peeps S’mores

Ingredients

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  • 8 pack Snack Size Hershey Bars
  • 32 2 1/4" x 2 1/4" Graham Crackers (Regular or Chocolate)
  • 32 Marshmallow Peeps

Instructions

  1. Break each Hershey bar in half and place in the center of a graham cracker.
  2. Heat in microwave for about 20 seconds or until just starting to soften.
  3. Place Peep on microwave safe plate and heat for about 8 seconds (until it just starts to expand).
  4. Place immediately on top of graham cracker with softened chocolate and top with another grahama cracker, pressing together lightly.
  5. Repeat process for rest.
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Loaded Cheddar Bacon Loaf!

loaded bacon cheddar loaf.jpg

Loaded Cheddar Bacon Loaf!

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Bacon, Garlic and cheese are pretty much the perfect combination!  It doesn’t get much better than that!!

This Loaded Cheddar Bacon loaf takes just a couple of minutes to prepare and tastes amazing!  Serve it as an appetizer or along side any meal!

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Loaded Cheddar Bacon Loaf!

Rating: 51

Yield: 1 loaf

Loaded Cheddar Bacon Loaf!

Ingredients

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  • 1 French Baguette
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/2 cup softened Butter
  • 1/2 cup chopped Cooked Bacon
  • 1/4 cup chopped Green Onions
  • 2 tsp Dijon Mustard
  • 1/2 tsp Minced Garlic
  • 1 tsp Lemon Juice

Instructions

  1. Preheat oven to 350 degtrees.
  2. Slice the bread into 1" slices, but DO NOT cut all the way through the bottom.
  3. In a small bowl combine all other ingredients. "Stuff" the cheese mixture between the slices of bread.
  4. Wrap loaf in foil and bake 10-15 minutes until cheese is melted.
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Screen Shot 2014-03-07 at 1.45.03 PM

Copy Cat Creme Eggs Recipe

copycat creme eggs 3.jpg

Copy Cat Creme Eggs

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Mmmm…. Creme Eggs…  such a great part of Easter!

While these have a few steps, they are actually pretty easy to make at home!  It was super fun to put together and see the finished product be so close to the Creme Eggs I know and love!

This recipe can easily be halved if you just want to make a few!  No more waiting for Easter all year long!

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Copy Cat Creme Eggs

Rating: 51

Yield: 12-16 eggs

Copy Cat Creme Eggs

Ingredients

Instructions

  1. Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth & creamy.
  2. Place 1/3 of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.
  3. Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your "egg" should be 1/3 yellow and 2/3 white)
  4. Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.
  5. If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.
  6. Once set, serve at room temperature.
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Recipe adapted from Food.com


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copy cat pay day bars.jpg

Copy Cat PayDay Candy Bars

copy cat pay day bars.jpg

Copy Cat PayDay Candy Bars

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If you love PayDay bars, you are definitely going to love this!!

It’s super fast to make your own at home and they are super yummy!  Be sure to gently press the peanuts down once you add them in order to help everything stick together!!

Copy Cat PayDay Candy Bars

Rating: 51

Copy Cat PayDay Candy Bars

Ingredients

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  • 10 oz Peanut Butter Chips
  • 14 oz Sweetened Condensed Milk
  • 3 tbsp Butter
  • 2 cup Mini Marshmallows
  • 24 oz. Dry Roasted Peanuts

Instructions

  1. Butter the bottom & sides of a 9x13 pan and place half of the peanuts in the bottom.
  2. Melt the chips and butter over medium-low heat. Add in condensed milk and marshmallows, stirring until melted and combined.
  3. Slowly pour mixture evenly over peanuts. Top with remaining peanuts and gently press down. Allow to cool and set.
  4. Cut into desired serving size.
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Cheesesteak Stuffed Peppers

cheesesteak stuffed peppers.jpg

Cheesesteak Stuffed Peppers   

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This is one of my favorite lunch meals!  It takes just a few minutes to make and tastes amazing!

I love mushrooms so I add those into mine but if you don’t eat mushrooms then feel free to leave them out or add extra onions!

Cheesesteak Stuffed Peppers

Rating: 51

Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 8 pepper halves

Cheesesteak Stuffed Peppers

Ingredients

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  • 4 green peppers
  • 8 slices provolone cheese
  • 1 onion, sliced
  • 2 cups mushrooms, sliced (optional)
  • 1 tablespoon butter
  • 6-8 oz thin sliced deli roast beef

Instructions

  1. Preheat oven to 375 degrees. Slice peppers in half from stem to bottom and clean out the seeds and ribs.
  2. On medium low heat, cook onions in butter until softened, about 5 minutes. Add mushrooms and cook until the juices are released.
  3. Line the bottom of each pepper half with 1 slice provolone cheese. Add 2 slices roast beef, to each. Divide the mushrooms and onions between all of the peppers.
  4. Top with one more slice of roast beef and one slice of provolone.
  5. Bake 18-20 minutes or until pepper is softened and cheese is browned.
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Bacon Cheeseburger Pie

bacon cheeseburger pie.jpg

Bacon Cheeseburger Pie

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My kids absolutely love this pie, especially my 17 year old son!  It’s super easy to put together and tastes great!

This recipe uses store bought pie crust (not deep dish) to make it super simple and quick.  If you have a pie crust recipe you love, you can definitely use it in this recipe!

bacon cheeseburger pie yum

 

 

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Bacon Cheeseburger Pie

Rating: 51

Cook Time: 30 minutes

Yield: 4-6 main course servings

Bacon Cheeseburger Pie

Ingredients

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  • 1 uncooked pie crust (store bought or prepared)
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 5 slices raw bacon, chopped
  • 1/3 cup panko bread crumbs
  • 1 teaspoon yellow mustard
  • 3 tablespoons barbecue sauce
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 egg
  • 1/4 cup milk

Instructions

  1. Preheat oven to 400 degrees.
  2. Brown ground beef, onion and bacon until no pink remains. Drain well. Remove from heat and stir in bread crumbs, mustard, barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
  3. In a small bowl, combine cheese, milk and egg. Spread over meat mixture.
  4. Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake an additional 15 minutes.
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lucky charms cheesecake 2.jpg

Lucky Charms Cheesecake (No Bake)

lucky charms cheesecake.jpg

Lucky Charms Cheesecake (No Bake)

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With 4 kids (although they’re nearly grown) Lucky Charms has always been a favorite around here!  Even now, I still eat it..  and I still eat the cereal first and save the marshmallows until the end.

This Lucky Charms Cheesecake is one of the most unique cheesecakes I’ve ever had!

A crushed lucky charms crust topped with cereal and marshmallow infused cheesecake and whipped topping!  It’s like having “cereal milk” served in a cheesecake.

lucky charms cheesecake 2.jpg

 

Lucky Charms Cheesecake (No Bake)

Rating: 51

Yield: 12 Cupcake Sized Cheesecakes

Lucky Charms Cheesecake (No Bake)

A crushed lucky charms crust topped with cereal and marshmallow infused cheesecake and whipped topping!

It’s like having “cereal milk” served in a cheesecake.

Ingredients

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  • 1 small box Lucky Charms
  • 3 cups heavy cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoon lime juice
  • 8 oz cream cheese
  • 1/3 cup sugar

Instructions

  1. Separate the cereal bits from the marshmallow. Line 12 muffin cups with liners.
  2. Crust
  3. Crush cereal in the blender until you have 1 cup of crumbs. Mix with 1/4 cup butter and sugar. Place 1 tablespoon in each muffin cup and press to make smooth.
  4. Cheesecake
  5. Mix 1 1/2 cups heavy cream with 1 cup of cereal (no marshmallow bits). Let sit in the fridge for at least 1 hour. Place in a strainer and strain out as much cream as possible squeezing the cereal if needed. You should have about 1 cup of cream.. if not, top it up to 1 cup with heavy cream.
  6. With a mixer on medium high, combine lime juice and cream cheese until fluffy. Add in prepared cereal cream and mix until thick and fluffy. Add in 1/2 cup sugar.
  7. Pipe a small amount of cheesecake mixture into each muffin well. Top with about 12 lucky charms marshmallows and remaining cheesecake mixture. Let sit in the fridge 3 hours or overnight.
  8. Cereal'd Whipped Cream (or you can use whipped topping such as Cool Whip if you prefer)
  9. Mix 1 1/2 cups heavy cream with 1 cup of cereal (no marshmallow bits) as you did above. Let sit in the fridge for at least 1 hour. Place in a strainer and strain out as much cream as possible squeezing the cereal if needed. You should have about 1 cup of cream. Mix on medium high in a mixer until stiff peaks form. Add 1/3 cup sugar. Pipe on cheesecakes and garnish with additional marshmallows.
  10. Keep refrigerated until serving.
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Baking Substitutions!

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Baking Substitutions

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Leave your own great tips in the comments below!

FREE Printable Copy here

You’re in the middle of mixing up a batch of delicious Copy Cat Cinnabons when you notice you’re short on butter! Oh no! The kids were looking forward to these, and it’s so difficult to stop in the middle to run to the store. What to do? Simple! Check out some of these common baking substitutions and keep on going!

Baking Mix: If you are ever short on pancake, baking, or biscuit mix, know that they are completely interchangeable. Most of these mixes contain almost the exact same ingredients as the other. You can also easily mix up your own with 5 cups of flour, ¼ cup of baking powder, 2 tablespoons of sugar, a splash of salt, and 1 stick of butter or margarine. You can seal this mixture up and keep it for about 6 weeks if the container is airtight.

Baking Powder: Hate it when you grab for the baking powder, to find you only have baking soda? Not a problem; with baking soda and cream of tartar, you can make your own! Just mix 2 parts tartar to the 1 part of soda, and you’ll be good as gold.

Brown sugar: Brown sugar, white sugar, and confectioners sugar may all look different, but they taste almost identical in most places. You can easily substitute brown and white sugar one-to-one, but add an additional ¼ cup of confectioner’s sugar to the 1 cup of the other two.

Butter:  This one can be tricky depending on the recipe.  Margarine (not the soft tub type) can often be used in baking.  Cooking oils, like vegetable oil, will substitute one-to-one with butter in most baking.

Butter Milk:  Place 1 tablespoon of lemon juice or vinegar in a 1 cup measuring cup.  Fill to 1 cup with milk and let sit 5 minutes.  Works perfectly every time!

Cake Flour:  Does your recipe call for cake flour?  While the type of flour called for in the recipe is best, in a pinch for each cup of cake flour, use 1 cup of all purpose flour minus 2 tablespoons.

Half & Half Cream:  To make 1 cup of half & half, place 1 tablespoon melted butter in a 1 cup measuring up and top up with whole milk.

Heavy Cream:  Need some heavy cream but only have milk?  Combine 3/4 milk with 1/4 melted butter to replace 1 cup of heavy cream.

Eggs: Always seem to run out of eggs? No sweat! In baking, you can substitute one egg for half of a banana, or ⅓ cup of applesauce. This will also help if you are trying your hand at vegan baking! The fruit can add a little bit of a different flavor to your light breads and cakes, but you may like it!

Honey: Corn syrup and honey are interchangeable, one-to-one. You can also use white sugar mixed with a little water, one-to-one as well!

Mayo: If you don’t like the fat content of mayonnaise, or if you just ran out, you can substitute real, plain greek yogurt. Also, if you need mayo in small amounts in your recipe, you can exchange it for sour cream.

Sour Cream:  Substitute sour cream in recipes for yogurt…  same measurements.

Unsweetened Chocolate:  Need some unsweetened chocolate?  Substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon shortening for each ounce needed.

Cream of Tartar: Did you know you can exchange the cream of tartar for lemon juice or vinegar? The exchange rate is doubled, so if you need 1 teaspoon of tartar, added 2 teaspoons of lemon or vinegar.

Allspice: Make you own! Just mix two parts cinnamon to one part ginger, and one part cloves. Super simple!

1 Package of Active Dry Yeast:  1 Package of Active dry yeast is equivalent to 2 1/4 teaspoons active dry yeast.

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Sources:

http://allrecipes.com/howto/common-ingredient-substitutions/

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potato nachos

Irish Pub Style Potato Nachos

irish pub style potato nachos.jpg

Irish Pub Style Potato Nachos

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When we go to our local Irish Pub, we always get their delicious potato nachos!  They are like regular nachos but instead of tortilla chips, they use crispy fried potato slices!  SOOO good!

In this recipe you can either bake or fry the potatoes to make them nice and crispy!

irish pub style potato nachos 2

Disclaimer:  I do realize that these are not “Irish”.  However, many North American “Irish Pubs” serve up these awesome potato nachos.. which I’ve had and really love!  Regardless what you call them, potatoes with cheese and other toppings are delicious!!  

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Irish Pub Style Potato Nachos

Rating: 51

Irish Pub Style Potato Nachos

Ingredients

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  • 5 large yellow skin potatoes, scrubbed
  • 2 cups cheddar cheese
  • 1/2 cup chopped corned beef (or bacon if you prefer)
  • 4 sliced green onions
  • 1 tomato, chopped and drained
  • oil for frying (or baking, both directions below)
  • jalapenos
  • sour cream & guacamole for serving

Instructions

    To prepare potatoes
  1. Slice potatoes 1/4" thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
  2. If baking preheat oven to 400 degrees. Toss potatoes with 1/4 cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
  3. If frying, preheat oil to 375 degrees. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.
  4. Nachos
  5. Preheat oven to 475 degrees.
  6. In a bowl, combine cheese, corned beef (or bacon) and half of the green onions. Layer half of the potatoes in an oven proof skillet or dish (a large pie plate works well). Top with half of the cheese.
  7. Repeat layers. Bake 15-20 minutes or until cheese is melted through.
  8. Remove from oven and top with remaining green onions, tomato and jalapeno. Serve with guacamole and sour cream.
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cookie dough brownies

Cookie Dough Brownies

cookie dough brownies

Cookie Dough Brownies

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OH.  MY…..  I am telling you these are absolutely mind blowing.  These are the BEST brownies you’ll have!

You can make the brownies from scratch or just start with a boxed mix as the base and then top them with a yummy (eggless) cookie dough filling and finally a silky chocolate ganache topping!  These are out of this world! <3

I feel as though these  might be illegal in some states because nothing should be allowed to taste this good… so proceed with caution.

When you cut these, you  might want to cut them small…  they are very rich! 

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Cookie Dough Brownies

Rating: 51

Yield: 1 9x9 pan

Cookie Dough Brownies

Ingredients

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    Brownies
  • 1 box of brownie mix
  • OR
  • 1/2 cup butter, melted
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • Cookie Dough Layer
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1/2 cup mini chocolate chips
  • Topping
  • 3/4 cup chocolate chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Instructions

  1. Prepare brownies according to box directions
  2. OR
  3. Preheat oven to 350 degrees. Lightly grease a 9x9 pan.
  4. In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  5. Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  6. Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.
  7. Cookie Dough Layer
  8. Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.
  9. Topping
  10. Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  11. Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
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Cookie dough adapted from Food.com

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4 Ingredient Shamrock Shake Fudge

4 ingredient shamrock fudge 1

4 Ingredient Shamrock Shake Fudge

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Shamrock Shake…  aaahhhhh, that cool sweet and minty taste we all love.  We love it because it’s yummy but we also love it because it means that spring is actually just around the corner!

This delicious fudge will take you only 5 minutes to whip together and is delicious!!  It really doesn’t get any easier than this!
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4 Ingredient Shamrock Fudge

Rating: 51

4 Ingredient Shamrock Fudge

Ingredients

Instructions

  1. Line an 8x8 pan with foil.
  2. Microwave the frosting on 50% power until slightly runny (about 30-40 seconds). Stir in peppermint extract and gel coloring. You want to make the frosting a little darker than you want the fudge as the chocolate melts will lighten it.
  3. Microwave the candy melts on 50% power stirring every 30 seconds until almost completely melted.
  4. Gently stir the melts and the frosting together and spread into prepared pan. Add sprinkles if desired. Refrigerate 30 minutes and cut into squares or with cookie cutters.
  5. In this size pan, the fudge pieces are about 5/8" thick. If you'd like a thicker fudge, you can double the recipe.
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crispy mozza sticks 2

Crispy Mozza Sticks

crispy mozza sticks 2

Crispy Mozza Sticks

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These are amazing!  Crispy crunchy egg roll wrappers filled with ooey gooey mozzarella cheese!!

These are super simple to make and literally take just a minute or two to cook up!  Serve them along side your favorite marinara sauce.

Crispy Mozza Sticks

Rating: 51

Crispy Mozza Sticks

Ingredients

Instructions

  1. Preheat oil to 375 degrees.
  2. Cut each egg roll wrapper in half diagonally. Cut each cheese string in half.
  3. Place a cheese string on each wrapper, fold in corners and roll tightly sealing the edges with water.
  4. Place each cheese stick in the hot oil for about 2-3 minutes or until brown and crispy.
  5. Serve with marinara sauce for dipping.

Notes

Note: Cheese will be very HOT inside. Melted cheese can be a choking hazard for young children.

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parmesan crusted potato rounds 3

Parmesan Crusted Potato Rounds (with Loaded Dip)

parmesan crusted potato rounds with loaded dip

 Parmesan Crusted Potato Rounds with Loaded Dip

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You know those little crispy parts on the pan when you make something cheesy?  The ones we pick off while nobody is looking… you know the ones!  These delicious potato slices capture that crispy crusty cheese!

I could seriously eat the entire pan of these as a meal myself!

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Parmesan Crusted Potatoes with Loaded Dip

Rating: 51

Parmesan Crusted Potatoes with Loaded Dip

Ingredients

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  • 2 large (or 3 small) Russet potatoes, washed
  • 1/3 cup butter
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • pepper to taste
  • Dip
  • 1 cup sour cream
  • 3-4 tablespoons bacon bits
  • 1/4 cup cheddar cheese, grated
  • 1 tablespoon fresh chives, sliced

Instructions

  1. Preheat oven to 400 degrees. Slice potatoes into 1/2" slices.
  2. Place butter into a 9x13 glass pan and place it in the oven just until the butter melts (you can do this while the oven is preheating).
  3. Remove the pan from the oven, toss potato slices in the butter to coat them.
  4. Combine the parmesan cheese, pepper, oregano and garlic powder. Dip one side of each potato into the cheese and press to make some of the cheese stick. Place potatoes in the pan cheese side down.
  5. Bake for 30-35 minutes. Remove from the oven and let cool for a couple minutes. Using a spatula, carefully get under the cheese of each potato as you lift the potatoes out. Serve with loaded dip.
  6. Loaded Dip
  7. Mix all ingredients together and serve.
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parmesan crusted potato rounds

 

Adapted from Kraft

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millionaire pie yummy

Millionaire Pie (No bake and only 5 Minutes to Prep!)

millionaire pie yummy

 Millionaire Pie  (No bake and only 5 Minutes to Prep!)

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This has to be my favorite pie ever!  Of all time…  That’s quite a bold statement but I have no problem declaring that!

This pie has to be the easiest thing I’ve ever made!  Stir some things together and stick it in the fridge.  It really doesn’t get easier than that!

millionaire pie yum

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Millionaire Pie

Rating: 51

Yield: 1 pie (store bought graham crust)

Millionaire Pie

Ingredients

  • 1 prepared graham cracker crust
  • 1 cup sweetened flaked coconut
  • 1 can (15.25oz) crushed pineapple, well drained
  • 1 cup maraschino cherries, drained & chopped
  • 1/2 cup chopped pecans
  • 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
  • 5 tablespoons lemon juice
  • 1 tablespoon maraschino cherry juice
  • 1 1/2 cups whipped topping (plus extra for garnish if desired)

Instructions

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  1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
  2. Gently fold in whipped topping. Pour into crust.
  3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.
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This recipe was adapted from Eagle Brand


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strawberry tea bread

Strawberry Tea Bread with Whipped Strawberry Butter

strawberry tea bread

Strawberry Tea Bread with Whipped Strawberry Butter

 

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This is such a wonderful recipe!  It was given to me on a handwritten card at my wedding shower by my dear friend Val!  The addition of the oats adds such a nice texture and flavor to this bread.  I love this recipe because it is simple to make and looks beautiful, especially served with the Whipped Strawberry Butter below.

delicious strawberry butter

If you happen to have some strawberries in the fridge that just didn’t last as well as you’d expected they would, this is a perfect way to use them!  I have tried this bread with blueberries as well, it was just as delicious!

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strawberry tea bread 2

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Strawberry Tea Bread with Whipped Strawberry Butter

Rating: 51

Strawberry Tea Bread with Whipped Strawberry Butter

Ingredients

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    Strawberry Tea Bread
  • 2 cups all purpose flour
  • 1 1/2 cups rolled oats (not instant)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups crushed strawberries (measure after crushing, not before)
  • Whipped Strawberry Butter
  • 1/2 cup butter, softened
  • 2 tablespoons powdered sugar
  • 1/4 cup crushed strawberries, room temperature

Instructions

    Strawberry Bread
  1. Preheat oven to 375 degrees. Grease and flour two 9x4 loaf pans.
  2. Combine flour, oats, cinnamon, salt, baking soda and baking powder in a large bowl. Set aside.
  3. In a second bowl, combine eggs, sugar, vegetable oil and vanilla. Pour egg mixture into dry mixture and stir until almost combined. Add in strawberries and stir just until combined. Do not overmix.
  4. Pour batter into prepared pans and bake 40-45 minutes. Cool 5 minutes in the pan. Turn out onto a cooling rack and let cool completely.
  5. Whipped Strawberry Butter
  6. Whip butter on medium speed of a mixer until fluffy. Whip in strawberries & powdered sugar.
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30 minute dinner rolls

30 Minute Dinner Rolls

30 minute dinner rolls

 30 Minute Dinner Rolls

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There is truly no smell as amazing as fresh warm bread or rolls coming out of the oven!

You can’t believe that you can achieve such great results in just 30 minutes.  These are perfect rolls to serve along side your favorite dinner and my girls love them with butter and jam the next morning.

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30 Minute Dinner Rolls

Rating: 51

30 Minute Dinner Rolls

Ingredients

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  • 1 cup warm tap water
  • 1/3 cup oil
  • 1/4 cup sugar
  • 2 tablespoons yeast
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon softened butter
  • 3 to 4 cups flour (I used closer to 3)
  • 1/8 cup milk, room temperature

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine 1 cup water, oil, sugar and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter and salt.
  3. With stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn't sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
  4. Divide dough into 18 even pieces, cover with parchment paper and a kitchen towel in a warm place. Let rise 10 minutes. (You can allow them rise up to an additional 30 minutes if time allows)
  5. Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
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30 minute dinner rolls pin

recipe adapted from food.com

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dr pepper pulled pork

Dr. Pepper Pulled Pork (Slow Cooker Recipe)

dr pepper pulled pork

Dr. Pepper Pulled Pork (Slow Cooker Recipe)

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This is a family favorite that is super simple to put together!  It’s amazing that a few simple ingredients can create a dish so rich and delicious.

The best part about this dish is that it cooks in slow cooker and is ready when you are.  If you are serving a crowd, you can easily turn it onto low to keep it warm until guests are ready to eat.

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Dr. Pepper Pulled Pork (Slow Cooker Recipe)

Rating: 51

Dr. Pepper Pulled Pork (Slow Cooker Recipe)

Ingredients

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  • 1 pork butt/pork shoulder roast
  • salt, pepper & garlic powder
  • 1 onion sliced (optional)
  • 1 can Dr. Pepper
  • 3/4 cup barbecue sauce (or to taste)
  • Rolls & coleslaw for serving

Instructions

  1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
  2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
  3. The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
  4. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
  5. Serve on crusty rolls with cole slaw if desired.
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