Laura's Easy Crockpot Cocoa

1.5 qt. Breyers chocolate ice cream

1/2 gallon whole milk

1/2 bag (about 6 oz.) semisweet chocolate chips (can use other flavors and sizes too)

4 pkts Swiss Miss milk chocolate cocoa mix

7 full size candy canes

10 oz. bag miniature marshmallows

whipped cream

Kraft marshmallow bits

Place entire carton of ice cream in crockpot. Pour milk over top. Add chocolate chips.  Add candy canes. Pour marshmallows over top. Place lid on crockpot. Cook on high for 40 minutes. Stir. Dip out cupfuls and top each with whipped cream and Kraft marshmallow bits if desired.

Easy English Toffee

1 c. butter

1 c. sugar

pinch of salt

1/2 teaspoon vanilla

1 bag melted chocolate chips or melting chocolate (almond bark)

No candy thermometer necessary!

Line 9x13 pan with parchment paper, allowing some to hang over each side. Cook everything except chocolate on medium high for 5 minutes or until the mixture is the color of a brown paper bag (5-5.5 minutes always works for me).

Pour in 9x13 lined pan. Spread melted milk chocolate chips onto the toffee. Top with Heath bits or toffee finishing sugar.

Churro toffee variation: leave the nuts out. Spread toffee with melted white chocolate and sprinkle with cinnamon and sugar before the chocolate sets up.

Take 5 variation: pour toffee mixture over pretzels and peanuts. Spread melted milk chocolate chips over toffee. Drizzle melted peanut butter chips over toffee.

 

Crockpot Tortellini and Chicken Soup with Broccoli

1 onion, diced, I used frozen

3 medium carrots, sliced, I used 2 cans drained sliced carrots

1 can D.M. diced tomatoes with basil, garlic, and oregano

1 lb. chicken breast or thighs, cut in chunks

1 t. minced garlic

3/4 t. salt

1/2 t. pepper

Italian seasoning

6 c. chicken broth

9-15 oz. pkg cheese or mushroom tortellini/ravioli

steamfresh broccoli, cooked

Place all ingredients except tortellini, canned carrots, and broccoli in lined crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours. I usually cook it on low. Add the cooked broccoli, carrots, and tortellini/ravioli. Cook 20 minutes more, until flavors are well blended and tortellini is heated through. Serve garnished with parsley if desired.

This is so good on a cold night served with a Caesar salad or a grilled cheese sandwich, or served alone with crackers.

Lemon Blueberry Crumb Bars #2

1 box Krusteaz Meyer lemon bar mix (plus ingredients listed on pkg.)

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Glaze:

1 c. powdered sugar

2 T. fresh squeezed leom juice

For the bars, preheat oven to 350. Follow the directions on the box for making the filling and crust. Bake crust as directed. While it's baking, make the crumb topping. Pour the filling mixture over the hot crust. Sprinkle evenly with blueberries. Sprinkle crumb mixture on top. Bake for 26-30 minutes, or until edges brown. Remove from oven, cool to room temperature, then chill for 2 hours. Make the glaze by whisking ingredients together. Drizzle over bars. Slice and serve. Keep stored in refrigerator.

Skillet Chicken Cacciatore

2 T. oil

1 T. butter

6 chicken tenderloins or thighs

1/2 t. salt

1/2 t. pepper

1/4 c. flour

1 c. diced onion

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

8 oz. sliced mushrooms

6 oz. can tomato paste

2 t. minced garlic

1 T. Italian seasoning

1/4 t. crushed red pepper flakes

1/2 c. white wine

1/4 c. heavy cream

15 oz. can crushed tomatoes

8 oz. tomato sauce

2 T. chopped parsley, optional

2 T. grated Parmesan cheese

Heat oil and butter in large skillet. on medium heat. Season chicken with salt and pepper. Coat with flour. Brown in pan for 3 minutes each side. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7-10 minutes, stirring occasionally. Add tomato paste, garlic, Italian seasoning, and red pepper flakes. Cook 1-2 minutes more. Pour in wine, heavy cream, crushed tomatoes, and tomato sauce. Stir to combine. Return chicken to pan and let simmer until chicken is cooked through, about 15 minutes. Taste and add salt and pepper as desired. Serve hot garnished with parsley and parmesan cheese, optional. Serve over rice or pasta.

Chocolate Covered Strawberry Brownies

Brownies: (may use a brownie mix if preferred)

3/4 c. salted butter, cut into pieces

1/2 c. semisweet chocolate chips

1/2 c. cocoa powder

3/4 c. sugar

3/4 c. light brown sugar, packed

2 large eggs & 1 egg yolk

1 t. vanilla

1/2 t. salt

1 c. all purpose flour

3/4 c. semisweet chocolate chips

Strawberry Filling:

1 c. freeze dried strawberries (found in the fruit section)

3/4 c. butter, softened

2 c. powdered sugar

1/8 t. salt

2-4 T. heavy whipping cream, as needed

Chocolate Ganache:

2 2/3 c. chocolate chips (I used milk chocolate)

1 c. heavy cream

1/2 c. butter

Preheat oven to 350. Combine butter and 1/2 c. chocolate chips in bowl. Place in microwave. Heat in 20 second intervals, stirring in between, until butter and chips are are completely melted and smooth. Stir in cocoa powder until completely combined. Add sugars, eggs, egg yolk, vanilla, and salt. Stir. Add flour and stir. Stir in chocolate chips. Spread into sprayed 9x9 pan. Bake 30 minutesor until center comes out clean and fudgy. Cool in pan. 

Place freeze dried strawberries in food processor and pulse until a fine dust. Place butter in bowl and mix until smooth and creamy. Gradually add powdered sugar and stir until combined. Stir in salt. Stir in strawberry dust. Using mixer on low speed, slowly stir in heavy cream, until you reach a creamy state. Spread evenly over cooled brownies. 

Heat cream and butter. Place chocolate chips in bowl. Pour cream mixture over chips and let set for 5 minutes. Stir. It will be thick and creamy. Let set another 20 minutes before pouring over strawberry filling. Spread evenly and place in refrigeratior to set. 

This brownie is very rich but so good!

. 

Roasted Eggplant

1 large or 3 medium eggplant

1 t. salt

1 c. plain flour (I used wondra)

1 t. salt

1/4 t. black pepper

2 eggs

1 c. Italian panko crumbs

1 c. plain panko, optional

1 t. garlic powder

8 oz. fresh mozarella, sliced

1/4 c. fresh basil, chopped

1/2 c. freshly grated Parmesan cheese, divided

2 c. marinara sauce, optional*

Slice eggplant into 1/4" round slices. Lay out on paper towel covered baking sheet. Sprinkle with 1 t. salt. Allow them to sit for 1 hour to release moisture and draw out bitterness. Rinse the salt from the slices and pat dry with paper towels. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set up 3 dredging dishes. Place 1 c. flour, 1 t. salt. and 1/4 t. pepper in one. Whisk 2 eggs until frothy and place in another one. Place 1 c. panko crumbs, 1 c. Italian crumbs, and 1 t. garlic powder. Dredge each piece of eggplant in the flour mixture, then the eggs, and last the crumb mixture. Place on baking sheets. Sprinkle a light coating of Parmesan cheese on top. Roast in oven for 10 minutes. Turn over and roast another 10 minutes, so both sides get crispy. Place mozzarella pieces on top of each eggplant piece. Bake uncovered for 20-25 minutes until cheese is melted and lightly browned. Remove from oven and cool slightly before serving.

*Baked Eggplant Parmesan:

Spread 2 T. marinara sauce into bottom of lightly greased 9x13 dish. Line dish with 1/2 of slices. Spoon 1 c. marinara over each eggplant slice. Layer with mozzarella slices to cover. Sprinkle 2 T. basil over top and 2 T.  Parmesan cheese. Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 c. marinara, basil, and Parmesan cheese. Follow baking directions from above.

I served with Teriyaki chicken and a Caesar salad.

 

Chicken Caprese with Balsamic Glaze

4 thin boneless skinless chicken breasts, tenderloins could also be used

2 T. olive oil

1 t. salt

1 t. pepper

1 t. garlic powder

1 pint grape tomatoes

4 slices fresh mozzarella cheese

2 T. balsamic glaze, homemade or store bought (recipe below)

1/4 c. fresh basil, optional

Preheat oven to 400. Lightly grease 13x18" baking pan with cooking spray or place parchment paper on pan. Lay breasts on pan, evenly spaced. Drizzle chicken with olive oil. Season with salt, pepper, and garlic powder. Spread tomatoes around chicken. Bake in oven for 15 minutes. Remove from oven and lay 1 slice mozzarella on each chicken piece. Return to oven and bake 10 more minutes until chicken is done and cheese is melted. Remove from oven and drizzle with glaze. Garnish with fresh basil if desired. I served with Caesar salad & baked potato.

Balsamic Glaze:

1 1/2 c. balsamic vinegar (flavored vinegar may be used too)

1 c. light brown sugar*

Stir together and heat in microwave oven 10-15 minutes until thickened. Place in sealed jar in refrigerator. This can be served over chicken, fish, pasta, mushrooms, salmon, pork, or fresh fruits and vegetables, or as a salad dressing. 

* may substitute molasses, honey, maple syrup, or agave nectar. 

1st picture: chicken with tomatoes & cheese, 2nd picture: balsamic glaze, 3rd picture: ready to eat!

Pecan Bars

Crust:

1 c. butter, softened

1/3 c. sugar

2 t. water

2 t. vanilla

2 c. flour

1/2 c. pecans, chopped

Filling:

1/2 c. butter

1 c. karo syrup

1 c. brown sugar

1 t. vanilla

1/2 t. salt

4 eggs, beaten

2 c. pecans, halved or chopped

Preheat oven to 350. Grease 9x43 dish. Cream together butter and sugar until fluffy. Beat in water and vanilla. Stir in flour and pecans until well combined. Press into bottom of 9x13 dish. Press firmly, making sure there is a small lip around the edges. Bake 18-20 minutes until lightly golden brown. Remove from oven. Melt butter in pan over medium high heat. Once melted, add corn syrup, broen sugar, vanilla, and salt. Stir to combine, until everything fully melted. Remove from heat. Whisk in eggs and pecans. Pour into warm baked crust. Bake for 30-35 minutes, until knife inserted in center comes out clean. Cool completely and slice into squares.

Lighter Chicken Parmesan

24 oz. jar marinara sauce

1 T. balsamic vinegar

1/2 c. Panko breadcrumbs

1/2 c. grated parmesan

1/4 c. finely chopped parsley, optional

salt & pepper to taste

1 whole egg, beaten

1 1/2 lbs. chicken tenders, cut into bitesize pieces, eggplant can be substituted

12 oz. angel hair pasta, cooked & drained

1 T. olive oil

1/2 c. shredded mozzarella cheese

Combine marinara sauce and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Combine Panko, 1/2 the parmesan, 1/2 the parsley, salt & pepper. Put egg in separate shallow bowl. Coat chicken tenders in egg, then roll in  panko mixture. Heat oil in large skillet over medium high heat. Add chicken and cook, turning once, until golden, about 3 minutes each side. Pour marinara sauce over top. Sprinkle mozzarella over top. Add lid. Heat until cheese is melted, about 2 minutes. Serve over pasta. Garnish with parsley if desired. I served with Caesar salad and bread.

Caramel Apple Cake Bars

15 oz. cake mix (yellow, spice, carrot)

1 egg

6 T. butter, melted

2 c. diced apples (peeled or unpeeled)

1/2 t. apple pie spice mix

1/2 c. toffee bits

1/2 c. caramel bits (make sure they are in date or they will not melt!), or use caramel sauce

1 can eaglebrand milk

chopped pecans, optional

additional chips, optional (butterscotch, cinnamon, chocolate)

Preheat oven to 350. Spray 9x13 dish. Combine cake mix, butter, and egg. Press into bottom of sprayed dish. Place diced apples in a bowl, sprinkle apple pie spice on top, and toss to coat. Spread apples over crust.  Sprinkle with toffee bits & caramel bits. Add other chips or nuts if desired. Pour sweetened milk over top. Bake in oven for 30 minutes. Cool completely. Serve with whipped topping.

Pictures: 1st pic: diced apples on top of cake mix crust. 2nd pic: caramel bits and toffee bits added. 3rd pic: Eaglebrand milk added. 4th pic: After baking (not all the caramel bits melted, I'll use caramel sauce next time. 5th pic: ready to eat!

Magic Crispy Baked Shrimp

1 lb. jumbo shrimp, peeled & deveined

1/2 c. dry white wine

4 T. butter, melted, divided

juice of 1 lemon

3 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

Topping:

 

3/4 c. panko breadcrumbs

1/4 c. Parmesan cheese, grated

1/2 t. salt

2 T. butter, melted                                                                                                                                          fresh parsley, chopped, optional

Preheat oven to 425. Pour wine & 2 T. melted butter in a 9x13 pan. Place in oven for 10 minutes. Add remaining butter, garlic, lemon juice, , salt, & pepper to bowl. Add shrimp & toss to coat. In a separate bowl, stir together breadcrumbs, Parmesan cheese, salt, & 2 T. melted butter. Remove baking dish from oven and spread shrimp in a single layer, they will be snuggly together. Sprinkle with breadcrumb topping. Bake until breadcrumbs are golden brown and crispy, & shrimp are opaque, but still pink, about 12 minutes. Broil on high 2 minutes until browned. Top with parsley and serve. I served with baked potatoes, Caesar salad, and steamed broccoli. 

Refrigerator Peach Pie

1 graham cracker or shortbread crust

1 c. sugar or splenda

3 T. cornstarch

11 oz.  Sprite, diet is fine too

4 c. (about 6-8) fresh or frozen peaches (or strawberries are good too)

1 small box peach jello, (or strawberry), sugar free if needed

redi whip, optional

In a medium pan combine sugar and cornstarch. Add sprite and whisk together. Cook over high heat until very thick. Add jello. Whisk again. Place in refrigerator until ready to use. Peel peaches if using fresh. Slice peaches. (May need to add fruit fresh if desired). Place sliced peaches in crust, 1 at a time. Pour jello mixture over sliced peaches (or you could toss the peaches in this before adding to crust for more even coating). Place in refrigerator for a minimum of 2 hours before serving with redi-whip.

Pic 1: sliced peaches in crust, pic 2: jello mixture poured over, pic 3: slice of pie, ready to eat!

Lemon Blueberry Crumb Bars #1

1 box Krusteaz Meyer Lemon Pound cake mix

1 egg

10 T. butter, melted

3/4 c. water

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Drizzle:

1 c. powdered sugar

2 T. lemon juice

Preheat oven to 350. Combine cake mix, 1 egg, melted butter, and water. Add blueberries. Pour in sprayed 8x8 dish. Bake 35-40 minutes. While it's baking, prepare the crumb topping by pressing and mixing all ingredients together with your hands (I used a fork) until it forms coarse crumbs. Sprinkle on the crumb topping. Bake for additional 26-30 minutes or until edges brown. Remove from oven, allow to cool to room temperature. Make the drizzle* (a packet comes in the pound cake box) by whisking together ingredients. Drizzle over bars. (these are more cakelike) Slice and serve. Store in refrigerator.

*my daughter loves this!

1st pic: baked cake ready for crumb topping, 2nd pic: crumb topping, 3rd pic: drizzle added and ready to eat.

Lemon Blueberry Ooey Gooey Butter Cake

1 lemon cake mix (15.25 oz)

3 eggs, room temperature, divided

2 sticks butter, divided, very soft or melted

8 oz. cream cheese, room temperature

1/2 t. vanilla

1/2 t. lemon extract

2 c. powdered sugar

zest of 1 lemon, I used 1/2 t. Tru-lemon (found in spice section)

2 c. blueberries, divided

powdered sugar for sprinkling

Preheat oven to 350. Spray 9x13 dish. In a large bowl, combine dry cake mix, 1 egg, 1 stick melted butter. Press evenly into bottom of dish. Set aside. In another bowl, beat cream cheese until smooth. Add remaining eggs, vanilla, lemon ext, and butter. Mix on low speed until combined. Add in powdered sugaron low speed until smooth. Fold in lemon zest (or tru-lemon) and 1 1/2 c. blueberries. Spread over crust. Sprinkle remaining blueberries on top. Bake 40-45 minutes until center is set, but stil gooey, and lightly browned. It will continue to set up while cooling. Cool completely and sprinkle with powdered sugar if desired. Cut into bars. Store covered in refrigerator.

1st pic: ready for baking, 2nd pic: ready to eat, yummy!

Chicken Carbonara Baked Wraps

2-3 c. grilled chicken**, I used frozen strips, thawed and cut into chunks (Tyson, Members Mark, etc..)

6 slices bacon, cooked crispy, crumbled

1 lb. refrigerated pizza dough, cut into 3 portions (I used 2x14.1 oz dough, each cut in half=4 servings)

sauteed mushrooms, (I just used canned)

shredded mozzarella cheese

shredded provolone/Italian cheese

shredded Parmesan cheese

classic Parmesan Alfredo sauce

Oregano/Italian seasoning

Caesar/Italian dressing, optional

green onion, diced, optional

1 egg, beaten, optional

Roll each piece of dough out into a thin 12-13" wide circle. (You are going to roll them up like a long burrito) Spread sauce or dressing on top, leaving a 1" border. Sprinkle Parmesan cheese on top. Add chunks of chicken, bacon, provolone, green onion, mushrooms, seasoning, and mozzarella. Roll up, tucking in sides, and continue to roll, keeping ingredients tucked inside. Be sure it's pinch sealed. Place seam side down on parchment paper lined pan. *Brush egg on outside of dough. Sprinkle with more mozzarella and Parmesan cheese. Bake at 400 degrees for 20 minutes. This will make a toasty, cheesy crust. Cut in half to serve, if desired.

*can brush with dressing instead and sprinkle Parmesan cheese on top before baking.

**Alternative way of making:

3 chicken breasts

1 t. salt

1 t. pepper

1 t. garlic powder

other ingredients

Place olive oil in large oven proof skillet on medium high. Sprinkle salt, pepper, and garlic powder on one side of breasts. Place season side down in skillet. Season other side of chicken. Cook until crusty. Do not flip or touch until crusty. Let juices release on their own. After 5 minutes, flip chicken and add 1 c. water to skillet. Cook for 1 minute. Place skillet in 350 degree oven for 18-20 minutes. Remove from oven when top side is done. Should look juicy and flavorful. Let it rest. Increase oven to 400.  Cut chicken into 1/2" chunks. Continue as above to make the wraps. 

**My daughter likes it made with rotisserie/shredded chicken

PICS: bite-size rotisserie chicken, sauce on rolled out dough, cheese & ingredients added to dough, more ingredients and cheese added before rolling up, ready for the oven, fresh out of the oven! smells so good!, ready to eat! 

Philly Cheesecake Cheesy Bread

8 oz. thin sliced steak, I use seasoned fajita strips

1/2 t. salt, divided

1/4 t. black pepper, divided

1 T. oil

1 T. Worcestershire sauce

2 T. butter

1 green pepper, sliced

1 onion, sliced

4 oz. fresh mushrooms, sliced

1 loaf French bread, cut in half lengthwise

1/3 c. mayo

8 oz. provolone cheese, sliced

Preheat oven to 375. Season steak with 1/2 of salt, 1/2 of pepper, and all of oil, if needed.  Heat skillet on high heat and cook steak for 2 minutes, without flipping or stirring. Add Worcestershire sauce and stir. Remove from pan and add butter, green peppers, onions, mushrooms, and the remaining salt and pepper.  Cook for 3-4 minutes until slightly browned. Spread mayo over both halves of bread. Cover with half of provolone cheese, then add the steak and vegetables along with the rest of the cheese on top. Cook for 15 minutes on the middle rack until browned. Serve and enjoy!

Easy Chicken Enchiladas

1 1/2 c. cooked shredded chicken

2 c. enchilada sauce, divided

8 small flour tortillas

2 1/2 c. shredded Mexican or taco cheese, divided

salt and pepper to taste

diced onions, optiona;

chopped cilantro, optional

sour cream, optional

salsa, optional

diced jalapeno peppers, optional

Preheat oven to 350. Spray glass dish and cover just the bottom with sauce. In a large bowl, combine shredded chicken, 1/4 c. enchilada sauce, and salt and pepper. Mix together. Season with more salt & pepper if needed. Microwave tortillas on plate for 1 minute, flipping halfway until warm and pliable. Assemble enchiladas by filling each one with shredded chicken & cheese. Roll tightly and place seam side down in dish. Pour remaining sauce over top. Top with remaining cheese. Bake for 20 minutes until cheese is melty and bubbly. Serve immediately with optional toppings. YUM!

1st pic: shredded chicken and sauce in bowl. 2nd pic: sauce in bottom of dish with enchiladas added. 3rd pic: ready to go in the oven. 4th pic: out of the oven. 5th pic: ready to eat!

Almond White Chocolate Chunk Cookies

2 1/2 c. SR flour

2 sticks butter, softened

1 1/4 c. sugar

2 eggs

1 1/2 t. almond extract

1 1/2 c. white chocolate chips

1 c. slivered almonds

Beat butter and sugar together with mixer on medium speed until light and fluffy. Add eggs and almond extract. Mix well. Gradually beat in flour on low speed until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoons 1" apart onto baking sheets. Bake at 375 degrees for 12-13 minutes, or until edges are lightly browned. Cool completely. Makes 6 dozen.

Ramen Salad

2 pkgs ramen chicken flavor noodles, 3 oz each

1 c. toasted sliced almonds (I got at Walmart)

4 T. sesame or sunflower seeds, toasted

2, 16 oz. bags coleslaw with carrots

3 c. edamame, shelled & thawed

4 scallions, thinly sliced, optional

15 oz. can mandarin oranges, drained

1 c. shredded carrots, optional

16 oz. bottle ranch dressing

1/2 c. sugar/splenda

2 T. lemon juice

reserved ramen seasoning pkts, optional

Preheat oven to 425. Crumble ramen noodles in baking sheet. Spread in a single layer along with sunflower/sesame seeds, and sliced almonds (if not already toasted). Bake for 5 minutes. Remove from oven and toss. Bake another 1-3 minutes until fragrant and golden. Make sure they don't burn. Set aside. Combine coleslaw, edamame, scallions, additional carrots, if using, & oranges. Add seasoning packet if using. Add toasted ingredients*. Combine sugar, dressing, and lemon juice. (This is the same dressing I use on my broccoli cauliflower salad) Pour over salad and toss well. Refrigerate until ready to serve. *I waited to add the toasted ramen noodles until 30 minutes before serving, otherwise they would be soggy. Yummy ! (I served it with Parmesan potatoes & gravy baked pork tenderloins)

**alternate dressing recipe:

1/2 c. rice vinegar

6 T. olive oil

4 T. honey

2 T. soy sauce

1/2 t. kosher salt

1/2 t. black pepper

1st pic: toasted noodles, seeds, and almonds. 2nd pic: other ingredients combined. 3rd pic: ready to eat.

Chocolate Toffee Crumble Bars

1/2 c. butter

1 t. vanilla

1 c. SR flour

1 1/4 c. quick oats

1/2 c. light brown sugar, packed, but no clumps

Heaping cup of Chocolate SunButter (found in Nutella aisle with peanut butter)

1 c. chocolate chips

1/2 c. toffee bits

Brown butter in saucepan. Pour in measuring cup. Mix in 2 T. water and vanilla. Place in refrigerator to chill for 15 minutes. Preheat oven to 350. Spray 8x8 baking dish. Combine flour, oats, & brown sugar. Add cooled butter to dry ingredients using spatula. Press 2/3 of dough into dish. Bake for 8 minutes. Once baked, spread chocolate sunbutter on top and sprinkle chips on top. Next add a layer of toffee. Sprinkle remaining crumble on top and bake 20-23 minutes. Allow to cool completely before slicing. Enjoy!

No Bake Millionaire Pie

2 large graham cracker crusts*, or make in a 9x13 pan

1 c. sweetened coconut

20 oz. can crushed pineapple, well drained

1 c. maraschino cherries, drained and halved

1/2 c. chopped pecans, optional

14 oz. can Eaglebrand milk

5 T. lemon juice

1 T. maraschino cherry juice

16 oz. cool whip, thawed

1 c. sliced peaches, drained, halved, optional

In a large bowl, combine all ingredients, except cool whip. Gently fold in cool whip. Spread evenly in pie crusts. Garnish with additional cherries and pecans if desired. Chill at least 3 hours until ready to serve.

*Graham Cracker Crust:

2 c. graham cracker crumbs

1/3 c. butter, melted

1/4 c. dark brown sugar

Combine all ingredients and spread in bottom of dish or pan. Bake at 350 for 10 minutes. Chill for 1 hour before filling. The crust does not have to be baked unless you just want to. Some people think it holds together better when it's baked.

For 9x13 Crust:

3 3/4 c. graham cracker crumbs

3 T. dark brown sugar

1/2 c. butter, melted

Combine and press into bottom of sprayed dish. Bake at 350 for 10 minutes (optional). Cool before filling.

1st pic: Combining all ingredients. 2nd pic: ready to eat! yum!

Healthy Ramen Salad

1 pkg. Ramen noodles (chicken flavor)

2/3 c. sliced almonds

2 T. sesame seeds

16 oz. coleslaw

1 1/2 c. shelled frozen edamame, thawed

1 c. shredded carrots

4 scallions, thinly sliced (both white and green parts)

1/2 c. mandarin oranges, rinsed & drained

1/4 c. rice vinegar

3 T. olive oil

2 T. honey, (or 1 T. sugar)

1 T. soy sauce

1/4 t. salt

1/4 t. black pepper

reserved Ramen seasoning pkt

Preheat oven to 425. Crumble ramen noodles onto baking sheet in a single layer, along with almonds. Bake for 5 minutes. Remove from oven and add sesame seeds. Toss, and bake 1-3 minutes more until fragrant and golden. Watch closely so it doesn't burn. Set aside. In a small bowl, briskly stir together vinegar, oil, honey, soy sauce, salt, pepper, and seasoning pkt. In serving bowl, toss together: coleslaw, carrots, edamame, scallions, and raoasted noodle mixture. Drizzle dressing over top and toss again to combine. Sprinkle mandarin oranges over top. Refrigerate until ready to serve.

Fudge Stripe Cookie S'mores

fudge stripe cookies

marshmallows

Roast marshmallows. Instead of placing on graham cracker with a piece of Hershey bar, use 2 fudge stripe cookies to sandwich marshmallow in between. They taste just as good as a regular s'mores with a whole lot less mess!

 

Snickerdoodle Cheesecake Bars

1 1/2 c. SR flour

3/4 c. + 2 t. sugar, divided

1 T. + 1/8 t. ground cinnamon, divided

3/4 c. cold butter, cut up

2 pkg. (8 oz. each) cream cheese, softened

1 T. vanilla

1/4 c. sour cream

2 eggs

Preheat oven to 325. Line 8" square dish with foil, leaving ends hanging over sides. Combine flour, 1/4 c. sugar, and 1 T. cinnamon in bowl. Cut in butter until they form coarse crumbs. Reserve 1/2 c. crumb mixture for later use, press remaining crumbs into bottom and and 1/2" up side of prepared dish. Bake 25 minutes or until lightly browned. Beat cream cheese, vanilla, and 1/2 c. of remaining sugar in large bowl with mixer until blended. Add sour cream, mix well. Add eggs, 1 at a time, on low speed until blended well.  Combine sugar and cinnamon. Pour cream cheese mixture into crust. Top with reserved crumb mixture and cinnamon sugar. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to remove from dish before cutting into squares. Makes 8 servings.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

Meatball Stuffed Shells

21 jumbo pasta shells

frozen Italian meatballs, 2 per shell, don't have to be thawed

16 oz. ricotta or cottage cheese

2 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

2 T. dried parsley, optional

1 egg

24 oz. jar marinara or spaghetti sauce, divided

Preheat oven to 375. Spray 9x13 dish. Cook pasta s directed on pkg. Drain and cool. Combine ricotta cheese, Parmesan cheese, egg, and 1 c. mozzarella cheese. Stuff shells with cheese mixture and 2 meatballs. Place a layer of sauce in bottom of dish. Place shells in sprayed dish. Top with spaghetti sauce. Add remaining mozzarella cheese. Bake for 25-30 minutes, until bubbly. I served with Caesar salad, fresh fruit, and garlic bread. Yum yum!

1st pic: boiling pasta. (Did you know that if you put a wooden spoon across a pan of boiling water it won't boil over? That's an old trick my grandmother taught me.)

2nd pic: stuffed shells in baking dish. 3rd pic: sauce poured over shells. 4th pic: cheese over shells before baking. 5th pic: after baking. 6th pic: ready to eat!

No Bake Cherry Cheesecake Cookie Lasagna

5 mini bags vanilla wafer minis, or use regular size vanilla wafers

8 oz. cream cheese, softened

1/3 c. sugar

8 oz. cool whip, thawed

1/2 c. cherry preserves

1 can cherry pie filling

Line a loaf pan with vanilla wafers. Beat cream cheese and sugar together. Beat in cool whip. Spread half over wafers in pan. Stir preserves to loosen them. Add in dollops over cheesecake mixture. Spread gently. Add another layer of wafers. Top with rest of cheesecake mixture. Pour on pie filling. Place in refrigerator overnight. Serve with whipped cream, if desired.

7-Minute Frosting

1 c. sugar

1/4 t. salt

1/2 t. cream of tartar

2 egg whites

3 T. water

1 t. vanilla or almond extract

food coloring, optional

Place all ingredients, except vanilla/almond extract in 3 qt pan.  Turn stove on to low heat. Beat using electric mixer constantly for 7 minutes or until the frosting is fluffy and forms stiff peaks. Remove from heat. Stir in food coloring, if using. Add vanilla or almond extract. Spread over cake and decorate as desired.

Maraschino Cherry Cake & Frosting

2 1/2 c. SR flour

1 1/2 c. sugar

1/2 c. butter, softened (1 stick)

3/4 c. milk (whole, evaporated, or buttermilk)

1/4 c. maraschino cherry juice

1 t. vanilla

2 t. almond extract

4 egg whites, unbeaten

1/2 c. chopped maraschino cherries (around 15-18), blotted dry with paper towel

1/2 c. chopped pecans, optional

Buttercream Frosting*:

4 c. powdered sugar

4 T. butter, softened

1 t. almond extract

8 T. cherry juice, or milk, for spreading consistency

1-2 drops red food coloring, optional

*Optional Cream Cheese Frosting:

8 oz. cream cheese, softened

3/4 c. butter, softened, (12 T.)

1/4 c. maraschino juice

2-3 c. powdered sugar ( I used 2 1/2 c.)

1 t. almond extract, optional

1-2 drops red food coloring, optional

Preheat oven to 350 degrees. Spray desired pan(s). Combine flour & sugar. Add butter. Combine milk, juice, and extracts. Pour into flour bowl and and beat with mixer for 2 minutes until blended evenly. Add egg whites and beat 2 more minutes. Fold in dry cherries. Pour into 2, 8" rounds pans, 2, 9" heart shaped pans, 1, 9x13 pan, or 1 bundt pan. Bake in oven accordingly: round or heart shaped pans for 25-30 minutes, 9x13 for 45 minutes, bundt pan for 55-60 minutes. Test for doneness with toothpick. Cool in pan(s) for 10 minutes before inverting onto plate. Combine all ingredients of frosting and spread on cooled cake. (more chopped cherries could be added if desired, just make sure they are dry, or use to garnish cake.) I made it in a 9x13 pan with cream cheese icing.

**other fruits can be used instead: red raspberries, strawberries, blackberries, peaches, etc...just make sure they are all dry before adding to batter.

1st pic: before baking; 2nd pic: after frosting; 3rd pic:  ready to eat!

Toffee Chocolate Chip Cookies

1 c. butter, softened

3/4 c. sugar 

1 1/4 c. light brown sugar

2 large eggs, cold

2 1/2 t. vanilla

3 c. SR flour

1 c. chocolate chips

1 c. toffee bits

sea salt, for topping, optional

Preheat oven to 375. Line baking sheets with parchment paper. Cream together butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time. Add vanilla. Add flour. Beat until just combined. Add chocolate chips and toffee. Scoop 2 T. mounds of dough onto baking sheets, spacing 2" apart. Bake 9-12 minutes. Rotate pans half-way through baking, until they are slightly crispy  around the edges and barely set in the center. Remove from oven and cool 5 minutes before removing to wire racks. (Top with sea salt before completely done cooling, if desired.)

Creamy Tuscan Gnocchi with Broccoli and Chicken

1 T. oil

14 oz. diced tomatoes with basil, oregano, and garlic, drained (I didn't drain)

16 oz. gnocchi, uncooked

5 cloves garlic, minced

1 t. Italian seasoning

1/2 t. paprika, optional, (I used sweet onion & bacon seasoning)

1/4 t. salt 

1/2 c. chicken broth

1 c. heavy cream

9.5 oz. broccoli, (I used steamfresh)

7 oz. chopped artichoke hearts, drained, optional

1/4 t. red pepper flakes*

1 t. thyme, optional

grilled chicken breasts,* * (I used frozen grilled chicken strips, cooked), or shrimp would be good too!

Heat oil in medium heat large skillet. Add tomatoes, uncooked gnocchi, garlic and Italian seasoning. Sprinkle with salt and cook for 2 minutes. Add chicken broth and cream. Bring to a boil. Stir everything well. Cover with lid. Simmer 5 minutes on low. Add broccoli and artichokes. Cook on medium heat, stirring frequently for 5 minutes, until broccoli is done. Add seasonings*, I just put them on the table. I served with grilled chicken breast or tenderloins, Caesar salad, and bread. **or add cooked chicken to the skillet before putting on the table. This will help the entree go further too.         

1st pic: cooking gnocchi, tomatoes, garlic and seasoning. 2nd pic: added heavy cream and chicken broth, then broccoli. 3rd pic: ready to eat!