Peanut butter smoothie

peanut butter to taste
Cocoa powder to taste
Frozen fruit to taste

Blend in a food processor and serve

Dairy-Gluten-Sugar Free Smoothie

1 cup frozen raspberries

1 cup frozen strawberries

1 cup pomegranate juice (or coconut water)

juice from half a lemon

Blend together in a food processor and serve.

Stove-Top Kettle Popcorn

1/3 cup organic, non-GMO yellow popcorn
3 T neutral oil (walnut, canola, grapeseed)
1-2 T organic butter (optional)
Sea salt

Gluten Free, Dairy Free, & Sugar Free Chocolate Layer Cake

Chocolate Layer Cake

3/4 cup coconut flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 large eggs
1 cup extra virgin olive oil
1 cup raw honey
1 T vanilla extract

Grease two 9-inch round cake pans with butter and dust with coconut flour. (If you are making a monkey cake, also prep a small custard bowl in the same way to make the ears.) Preheat the oven to 350 degrees F.

Blend the coconut flour, cocoa powder, sea salt, and baking soda together and set aside. Beat the eggs in a large bowl and blend in the olive oil, honey, and vanilla. Slowly add the dry ingredients and blend. Pour into the prepared cake pans and bake for about 40 minutes or until a fork comes out clean when pricked. Remove from oven and allow to cool before removing from the pans.

Now for the frostings! This is the one that I used in between the layers and for the monkey face on top:

Coconut-Cream Cheese Frosting

8 oz organic cream cheese, softened (room temperature)
8 oz cultured grass-fed butter, softened
2 T raw honey
1 T vanilla extract
1 cup shredded coconut
pinch of sea salt
dash of cocoa powder (optional, for color)

Cream the butter and cream cheese together, then stir in the honey and vanilla until smooth. Add the coconut and sea salt and optional cocoa powder. Frost between the cake layers and reserve some for the top.

This is the frosting I used for the outside of the cake:

Homemade Ice Cream

*very little amount

Ingredients

2 tbsp. Powdered Sugar
1/2 cup Heavy Whipping Cream
1/4 tsp. Vanilla Extract
6 tbsp. Rock Salt
1 pint sized Ziploc Plastic Bag
1 gallon sized Ziploc Plastic Bag
several Ice Cubes

Directions

1. Put heavy whipping cream, vanilla extract, and sugar into the small bag, and seal it.
2. Fill the large bag half full with ice, and add rock salt.
3. Place the small bag in the large bag, and seal the large bag.
4. Shake vigorously until the mixture in the smaller bag is ice cream (about 6-8 min.).
5. Wipe the salty water and ice from the top of the small bag.
6. Open the bag and pour its contents into a bowl. Enjoy!

Chipotle Onion Dip

* Makes 2 Cups                     *Prep Time: 5 min.

Ingredients

1 cup Hellman's Real Mayonnaise
1 cup Sour Cream
1 Envelope Lipton Recipe Secrets Onion Soup Mix
2 tbsp. Tabasco Chipotle Pepper Sauce

Directions

1. Combine all ingredients in medium bowl.
2. Chill, if desired.
3. Serve with your favorite dippers.

Gluten Free BBQ Meatballs

*Makes 75 meatballs.

Ingredients:

9 lbs. Hamburger
3 3/4 Milk
6 cup Cooked Rice
6 Eggs
3 Chopped Onion
1 1/2 tsp. Garlic Powder
6 tsp. Salt
1 1/2 Pepper
6 tsp. Chili Powder

Sauce:

6 cup Ketchup
4 1/2 cup Crown Sugar
6 tbsp. Liquid Smoke
1 1/2 tsp. Garlic Powder
1 1/2 cup Chopped Onion

Directions:

1. Mix all items in the first column together.
2. Make into 2 in. balls. Place in 9x13 pan. Will need 4 pans.
3. Bake at 350 for 45 min.
4. Drain off grease and pour sauce over meatballs.
5. Bake 15 min. Ready to serve/

Fresh Lemonade Cake

Serves 16

Cake:
Baking spray with flour
- 11 oz. Cake Flour (about 2 3/4 cup)
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Nonfat Buttermilk
- 1/2 cup 1% Low-Fat Milk
- 1 cup Granulated Sugar
- 5 tbsp. Butter, softened
- 3 tbsp. Canola Oil
- 2 large Egg Yolks
- 1 tbsp. Grated Lemon Rind
- 3 large Egg Whites
- 1/8 tsp. Cream of Tartar
Lemonade Syrup:
- 1/4 cup Granulated Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Finely Chopped Lemon Sections
- 1 tbsp. Water
Frosting:
- 8 oz. 1/3-less-Fat Cream Cheese, chilled
- 2 tsp. Grated Lemon Rind
- 1 tsp. Fresh Lemon Juice
- 2 1/2 cups Powdered Sugar

Instructions:
1. One-year oven to 350°.
2. To prepare cake, lightly coat 2 (8 in.) Round metal cake pans with baking spray; line bottoms of pans with wax paper. Coat wax paper with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Combine buttermilk and Low-Fat milk. Combine 1 cup Granulated sugar, butter, and oil in a large bowl; beat with mixer at medium speed for 3 min. or until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in 1 tbsp. find. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.
4. Place 3 egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until medium peaks from, using clean, dry beaters. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 25 min. Or until a wooden pick inserted in the center comes out clean. Cool in pans 10 min. on wire racks. Loosen edges with a knife, and invert cake layers onto racks. Carefully remove wax paper, and discard.
5. To prepare lemonade syrup, while cake layers bake, combine 1/4 cup granulated sugar and next 3 ingredients (through 1 tbsp. Water) in a 1-cup glass measure. Microwave at HIGH 45 sec. or until mixture boils; stir until sugar dissolves. Cool slightly. Pierce warm cake layers liberally with a wooden pick. Brush syrup over warm cake layers until all of syrup is absorbed. Cool completely.
6. To prepare frosting, place chilled cream cheese, 2 tsp. rind and 1 tsp. juice in a large bowl; beat with a mixer at medium speed until well combined. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread half of frosting over top. Top with remaining cake layer. Spread remaining frosting over top of cake. Store cake, loosely covered, in refrigerator.

Sugar Pumpkin Custards with Graham Crumble

Serves 8

- 1 small Sugar Pumpkin (about 2 1/2 lb.)
- 1/3 cup Sugar
- 1 tbsp. Butter, melted
- 1 1/2 tsp. Vanilla Extract
- 4 large Egg Yolks
- 1 large Egg
- 1 cup Half-&-Half
- 1/2 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1 (12 oz.) can Fat-Free Evaporated Milk
- 6 tbsp. Graham Cracker Crumbs
- 1 tbsp. Egg Whites, lightly beaten
- 2 tsp. Butter, melted
- 2 tsp. Sugar
- 1/4 tsp. Ground Cinnamon
Cooking Spray
- 1/2 cup Frozen Reduced-Fat Whipped topping, thawed

Instructions:
1. Preheat oven to 325.
2. Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325 for 1 hr. and 15 min. or until tender when pierced. Let stand 10 min. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2oz.) in a large bowl. (save remaining pumpkin for another use) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
3. Place half-&-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180 or until tiny bubbles form around the edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 min. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4oz.) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 in; bake at 325 for 50 min. or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hrs.
4. Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325 for 25 min. Let stand 5 min. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 tbsp. whipped topping and about 2 tsp. graham crumble.

Chicken Parmesan with Oven-Roasted Tomato Sauce

Serves 4

- 1 lb. Cherry Tomatoes, halved
- 2 tbsp. Olive Oil, divided
- 1 Shallot, sliced
- 4 Garlic Cloves, thinly sliced
- 1/4 cup Unsalted Chicken Stock
- 1/4 cup Dry White Wine
- 1 tsp. Fresh Thyme
- 3/8 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 cup Whole-Wheat Panko
- 2 (8-oz.) Skinless, Boneless Chicken Breast Halves
- 3 tbsp. Canola Mayonnaise (such as Hellmann's)
- 1.5 oz. Parmesan Cheese, grated and divided (about 6 tbsp.)
- 2 tbsp. fat-free milk
- 1 tsp. Garlic Powder
Cooking spray
- 2 oz. Fresh Mozzarella Cheese, very thinly sliced
- 1/4 cup Basil Leaves

Instructions:
1. Preheat oven to 375.
2. Combine tomatoes and 1 tbsp. oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375 for 35 min. or until browned.
3. Increase oven temperature to 425.
4. Heat 1 tbsp. oil in a medium skillet over medium heat. Add shallot; cook for 5 min. Add garlic; cook 1 min. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 min. or until liquid almost evaporates.
5. Place panko in a large skillet; cook over medium heat 3 min. or until toasted, stirring frequently.
6. Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of parmesan cheese in another dish. Dredge cutlets in panko mixture.
7. Place cutlets on a wire rack coated with cooking spray. Place rack on baking sheet. Bake at 425 for 15 min. or until chicken is done.
8. Preheat broiler to high.
9. Top each cutlet with 2 tbsp. tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 min. or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

Steak Pizzaiola

Serves 4

-1 pound Boneless Sirloin Steak, Trimmed and Cut Into 1/4-in. Slices
- 4 tsp. Olive Oil, divided
- 1/2 tsp. Salt, divided
- 1/2 tsp. Freshly Ground Black Pepper, divided
- 1/2 tsp. Minced Fresh Garlic
- 1 tbsp. Fresh Orageno
- 1 (28-oz) can Unsalted Whole Tomatoes, undrained
- 4 (1-in.-thick) slices Ciabatta Bread (about 5 oz.)
- 2 oz. Shredded Part-Skim Mozzarella Cheese (about 1/2 cup)
- 1/2 cup Torn Basil Leaves

Instructions:

1. Preheat broiler to high
2. Heat a large skillet over high heat. Combine steak and 1 tsp. oil in a large bowl; toss to coat. Sprinkle steak with 1/4 tsp. salt and 1/4 tsp. pepper. Add steak to pan; cook for 2 min. or until browned, stirring occasionally. Remove steak from pan.
3. Reduce heat to medium-high. Add remaining 1 tsp. oil to pan, and swirl to coat. Add garlic, and sauté for 30 sec. Add oregano, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and tomatoes. Reduce heat, and simmer 6 min., mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.
4. Place bread on a baking sheet; broil 1 min. or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 min. or until cheese begins to brown. Sprinkle with basil.

Homemade Caramel Frappuccino

1 1/2 cup Crushed Ice

1/2 cup Unsweetened Almond Milk

1/4 cup Heavy Whipping Cream

1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder

10 drops Liquid Stevia Extract (I use stevia vanilla)

1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)

Lightly Sweetened Whipped Cream for topping

Instructions:

In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.

My Sugar Cookies

1 cup Butter, softened

1 cup Sugar

1/2 cup Packed Brown Sugar

1 Egg

1 tsp. Vanilla Extract

2-1/4 cups All-Purpose Flour

1/2 cup Baking Cocoa  (*or add another 1/2 cup flour and 1 tsp. vanilla extract)

1 tsp. Baking Soda


Throw it together like you would normally do cookies.

Frosting

Butter

Powdered Sugar

Vanilla Extract

Water

Put about 1 tbsp. of butter in a medium sized bowl and add powdered sugar. add a itty bit of vanilla extract in and smoosh against the side with a spoon until frosting-like, then taste. If too thick, add a drop of water in and mix again. Beware! A little bit of water goes a long way in this frosting! one drop at a time. If accidentally put too much liquid in, keep putting butter and powdered sugar in until its just right for you!

Cardamom-Rye Cookies

Prep 1 hr. 8 min.
Makes 20 3 in. Square Cookies

1 cup Butter, Softened
2/3 cup Sugar
1/4 tsp. Salt
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cinnamon
2 cups All-Purpose Flour
1 cup Rye Flour
2-3 tbsp. Cold Water
Royal Icing

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 sec. Add the sugar, salt, cardamom, and cinnamon and beat until combined, scraping bowl as needed. Beat in the flours on low speed until mixture resembles fine crumbs. Add the water, 1 tbsp. at a time, tossing mixture with a fork, until dough is moistened. Gently knead with hands to form a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut dough into desired shapes. (For picture frames, use a 3-or 4-in. square cutter or cut squares freehand using a fluted pastry wheel. For elves, divide dough in half, then roll into an 8-in. circle and cut into 12 wedges.) Reroll scraps as necessary. Place cutouts 1 in. apart on ungreased baking sheets. Pierce all over with a fork.
3. Bake in a 350 degree oven for 8-10 min. or until cookies are firm and begin to brown at the edges. Transfer to a wire rack to cool. Decorate with Royal Icing.

Homemade Funfetti Cake

Ingredients: Cake 1 and 2/3 cup (210g) all-purpose flour, careful not to overmeasure 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick or 115 g) unsalted butter, melted 3/4 cup (150g) granulated sugar 1/4 cup (50g) light brown sugar 1 large egg 1/4 cup (60g) yogurt  (plain or vanilla; or greek yogurt; or sour cream) 3/4 cup (180ml) milk (cow's milk; or soy milk; or almond milk) 1 Tablespoon (15ml) vanilla extract 2/3 cup (90g) sprinkles (not nonpareils) Vanilla Buttercream 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature 3-4 cups (360-480g) powdered (confectioners') sugar 1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half) 2 and 1/2 teaspoons vanilla extract salt, as needed Directions: Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color. Pour/spoon batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use. Cake stays fresh covered at room temperature or in the refrigerator for 5.

Bachelor’s degree

None

1,000 to 4,999

0 to 9 percent

Pumpkin Cakes

Makes 12 Mini Cakes
Prep 15 min.
Bake at 350 for 20 min.
Microwave 10 sec. Per Batch

1 box (15.25 oz.) Spice, Vanilla or Devil's Food Cake Mix
1 cup Buttermilk
3 Large Eggs
1/2 cup Vegetable Oil
1 can (16 oz.) Vanilla Frosting
Orange Gel Food Coloring, Nonpareils, or Sprinkles
Tootsie Rolls (for stems)
- Heat oven to 350. Grease and flour 2 12-cup mini Bundt cupcake pans. Prepare cake mix according to package directions, using buttermilk in place of water. Spoon batter into prepared cupcake pans.
- Bake at 350 until toothpick inserted in center comes out clean, 15-20 min. Transfer to a wire rack to cool for 5 min. Invert and cool completely. Using a small serrated knife, trim domed tops to make them level.
- Tint frosting orange with food coloring. Spread a little frosting on cut side of 12 of the cakes. Sandwich with remaining 12 cakes. Microwave remaining frosting for 5-10 sec, until smooth but not too thin. Spoon some frosting on top of a stacked cake, allowing it to drip down the sides. Top with nonpareils or sprinkles. Cut a Tootsie Roll in half diagonally and reshape slightly with your hands. Add to top of cake as stem.
- Repeat with other flavors of cake mix, if desired.

Tropical Ambrosia Shortcake

Makes 8 Servings

1 1/2 cups All-Purpose Flour
1/3 cup Flaked Coconut, Toasted
1/4 cup Granulated Sugar
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/3 cup Cold Butter, Cut Up
1 Egg, Lightly Beaten
1/2 cup Sour Cream
2 tbsp. Milk
1 8-oz. container Frozen Whipped Dessert Topping, Thawed
1 8-oz. can Crushed Pineapple (juice pack), Drained
1 cup Strawberries, Hulled and Quartered
3 Kiwifruits, Peeled, Halved and Sliced
1 11-oz. can Mandarin Oranges, Grained
1 cup Tiny Marshmallows
1/4 cup Dry-Roasted Macadamia Nuts, Chopped

1. In a medium bowl, combine flour, coconut, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In a small bowl, whisk egg, sour cream, and milk until smooth. Add to flour mixture, stirring with a fork, just until moistened.
2. Using a 1/3-cup measure, drop 8 mounds of dough onto a lightly greased baking sheet. Bake in 400 degree oven for 12-15 min. or until golden. Transfer to a wire rack to cool slightly.
3. In a medium bowl, fold together whipped topping and pineapple. Cover and refrigerate until ready to assemble.
4. In a medium bowl, combine strawberries, kiwifruits,oranges, and marshmallows.
5. To serve, use a fork to gently split the shortcakes in half. Divide about half of the pineapple mixture among the 8 shortcake bottoms. Top with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts.

Real Hot Chocolate

1 1/2oz/40g Semisweet Chocolate (broken into pieces)

1 1/4 cup Milk

2 tbsp Whipped Cream (to decorate)

Chocolate Powder (for dusting)


1. Place the chocolate in a large, heatproof measuring cup. Place the milk in a heavy bottom pan and bring to a boil. Pour about one-quarter of the milk onto the chocolate until chocolate has softened.
2. Wish the milk and chocolate mixture until smooth. Return the remaining milk to the heat and bring back to a boil, then pour onto the chocolate, whisking constantly.
3. Pour into warmed mugs or cups and top with whipped cream dusted with chocolate powder. Serve immediately.

Banana Motorcycles

1 Banana

3 Chocolate Chips

2 Slices of Apple

1 Marshmallow (cut in half)

Peanut Butter

 

The peanut butter is used to stick everything together. My brothers LOVED this!!!!!

Cheesecake Cake Batter Dip

- 8oz package of Cream Cheese, room temp.
- 1/2 cup Sour Cream
- 1/2 cup White Cake Mix
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1/4 cup Sprinkles
- Graham Crackers for Dipping

1. Place cream cheese in your mixing bowl and beat on medium high speed for 3 min. or until it becomes light and whipped.

2. Bring speed down to medium and add the sour cream and vanilla mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

3. Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!

Copy-Cat Panera Cream of Chicken Wild Rice Soup

- 6 cups Chicken Broth
- 2 Chicken Breast Halves (cooked, boneless and cubed)
- 6oz. package Long Grain Wild Rice Blend, Quick Cooking Version (you can use the seasoning package)
- 1/2 tsp. Ground Black Pepper
- 1/2 cup All-Purpose Flour
- 3/4 cup Butter
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onions, diced
- 3 cups Light Cream

1. Open rice and pull out the seasoning packet, then set aside.

2. In a small bowl, combine the pepper and flour, then set aside.

3. In a large pot over medium heat, combine the broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

4. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and sauté for 5 min. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 min. more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 min. to cook out raw flour taste.

5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 min.

6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 min.

Limeade

- 2 Limes
- 8 cups Cold Water
- 1/2 cup Sugar

*Also works for Lemonade!

Lemonade

- 1 cup Lemon Juice
- 1 cup Sugar
- 1 cup Water
- 3-4 cups Cold Water

Chicken Enchiladas

- 1 Onion, Diced
- 8oz. Cream cheese
- 4 cups Shredded, Cooked Chicken
- 1-4oz. Can Diced Green Chiles
- 1 pint Heavy Cream
- 10-12 Flour Tortillas
- 1/2-1 tsp. Spicy Seasoning

Preheat oven to 350. Brown diced onion over medium heat. Remove from heat and stir in cream cheese, spicy seasoning, green chiles, and chicken. Spread 2-4 tbsp. of chicken mixture in a tortilla shell and roll it up. Repeat for each tortilla. Line your enchiladas in a 13x9 pan. Pour heavy cream over enchiladas evenly. Top with grated cheese; cover with foil and bake for 25 min.

My Lasagna Pie

- 1 box of Dreamfield's Rotini, boiled per box
- 1/2-1 lb. Ground Beef
- 1 Onion, Chopped
- Salt, Pepper, Garlic Powder to Taste
- 1 tsp. Italian Seasoning
- 1/2 Garlic Powder
- 2 cups Cottage Cheese
- 1/2 cup Parmesan Cheese
- 4 cups Spaghetti Sauce
- 2 tsp. Basil
- 2 Egg Yolks
- 1 cup Mozzarella, Shredded

Preheat oven to 375. Cook rotini per package. Brown ground beef with onion, salt, pepper, garlic, & Italian seasoning. In a large bowl, mix together cottage & parmesan cheeses, 3 cups spaghetti sauce, basil, eggs, pasta, & seasoned ground beef. Top with remaining sauce and mozzarella cheese. Bake 50-55 min. If cheese becomes to browned, loosely cover with foil. (9x13 dish.)

Fruit and Milk Shake

*2 Large Servings

- 3/4 cup Milk
- 1/4 cup Instant Non-Fat Dry Milk
- 1/2 cup Fruit-Flavored Yogurt
- 1 Banana, cut and Frozen
- 1/2 cup Orange Juice, Chilled

Put ingredients in a blender; Cover and blend 'til smooth.

Cake Balls

- 3/4 of a Tub of Frosting
- Candy Coating or Chocolate

Tray
Fridge and Freezer


Bake a cake, cool it in the fridge for a few min., crumble cake in a bowl by rubbing the top and bottom together (eat the top and bottom ;) ) When done, put the frosting in the bowl and mix. chill in fridge, then roll into balls. After that, chill it in the freezer for 10-15 min. Dip in candy coating/melted chocolate, set it on a tray and put in fridge for 5 min or wait for the chocolate/candy coating to harden.

Chicken Salad

*This is my Grandma's recipe

- 1-7oz. Box Creamette Rings or Shells Macaroni
- 1-15oz. Canned Peas
- Diced Chicken
- 1/4 cup (or less) Milk
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp. Diced Onion
- 1 tbsp. (or more for taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Potato Salad

*This is my Grandma's recipe

- 5 Hard Boiled Eggs
- 1 Stalk Celery
- 4-5 Medium White Potatoes
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp.Mustard
- 2 tbsp. Diced Onion
- 1 tbsp. (or more to taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Fruit Cooler

*Makes 2 servings

- 1 cup Milk
- 1 Banana cut and Frozen
- 1 cup Berries or Pineapple

Put ingredients in blender and blend 'til smooth.

Irish Pancakes with Sugar and Lemon

1/2 cup plain flour
1 pinch salt
2 Large Eggs
3/4 cup Milk Mixed
1/3 cup Plain Water
4 tbsp. Unsalted Butter
Caster Sugar, Lemon Juice

Sift flour and salt into a large bowl and stir, add eggs and use a whisk to mix. Then, in a small bowl, mix milk and water together then whisk that with the flour, salt, and egg mixture. Set aside while you prepare for cooking pancakes. (Do not worry, it is supposed to be thin!)

What I did is that I put drops of lemon juice on the inside and sprinkled sugar and rolled it up, so that there was a bit of lemon and sugar in every bite.

Snickers!!!!!!

Ingredients:

2 cups milk chocolate chips

1/2 cup butterscotch chips

3/4 cup creamy peanut butter

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1 teaspoon vanilla

1 1/2 cups salted peanuts, chopped

1 (14 ounce) package caramels

1/4 cup whipping cream

 

Directions:

 

1.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.

 

2.       Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.

 

3.       Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.

 

4.       Pour over first layer that was chilling then place back in freezer.

 

5.       Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.

 

6.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.

 

7.       Return to chill until set up.

 

8.       Store in refrigerator to keep from getting too soft and to aid in cutting and serving.

 

9.       Too wonderful for words!

1-2-3 Blackberry Sherbet

 

 

Ingredients

·         4 cups fresh or frozen blackberries, thawed

·         2 cups sugar

·         2 cups buttermilk

Cooking Instructions

1.     Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.

Meatballs!!

Ingredients

·         Coarse salt and ground pepper

·         1/4 cup finely grated Parmesan, plus more for serving

·         1/4 cup chopped fresh parsley

·         2 garlic cloves, minced

·         1 large egg

·         1 pound ground beef chuck

·         1/4 cup plain dried breadcrumbs

·         1 tablespoon olive oil

·         1 can (28 ounces) crushed tomatoes in puree

·         3/4 pound spaghetti

 

Directions

1. Step 1

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In this step:

o    How to Make Dried Breadcrumbs

2. Step 2

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

In this step:

o    How to Brown Meat

3. Step 3

Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

Here are Some Names of Things I Want to Try.

- Double Chocolate Ice Cream Bombe
- Chocolate Sherbet
- Chocolate Banana Sundae
- Chocolate Mint Swirl
- Mississippi Mud Pie
- Mocha Layer Cake
- Sachertorte
- Chocolate Dairy Wraps
- Cupcakes
- Chocolate Boxes
- Chocolate Chip Shortbread
- Caramel Chocolate Shortbread
- Mini Chocolate Cones
- Brazil Nut Brittle
- Quick Chocolate Milk Shake
- Real Hot Chocolate

If you want to know any of these recipes before I post them after I make them, just comment the name/s. :)

Hey There!

Does anybody have a good O'Henry Bars recipe? I have two but I do not know which one to make... So if you have any please tell me in the comments. Thank You!!