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1 3/4 cups confectioners sugar
1 3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips
2 tbsp shortening
Combine the sugar, coconut, almonds, and milk and shape into balls
Put in fridge for 20 minutes
Melt chips and shortening together
Dip balls in chocolate mixture and place on wax paper
1 1/2 cups cold milk
1 package instant chocolate pudding mix
2 3/4 cups whipped topping
1 package Andies candies, chopped
1 chocolate crumb crust
1/4 tsp mint extract
2 drops green food coloring
Whisk milk and pudding for 2 minutes and let stand for 2 minutes
Fold in 3/4 cup of the whipped topping
Fold in 3/4 cup of the candies
Spoon onto crust
Combine extract, whipped topping, and green food coloring
Spread on top and sprinkle with remaining candies
Place in fridge for 4 hours
1 cup finely crushed pretzels
1/4 cup (1/2 stick) butter, melted
1 package (8 oz) cream cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 tbsp finely chopped fresh mint
2 cups thawed whipped topping
Mix pretzel crumbs and butter and press onto bottom of plastic lined 9 inch round pan
Freeze until ready to use
Beat cream cheese, sugar, zest, juice and mint with mixer until well-blended
Whisk in 1 1/2 cup whipped topping
Freeze for 4 hours
Top with remaining whipped topping
**Other options include:
For strawberry margarita freeze:
Omit mint. Mash 1 1/2 cups halved strawberries with fork. Add cream cheese mixture with
whipped topping. Whisk until blended. Continue as directed.
For pina colada freeze:
Omit lime zest, juice and mint. Add 1 can (8 oz) crushed pineapple in juice and 1/4 toasted
coconut flakes to cream cheese mixture. Whisk until blended. Continue as directed.
4 skinless, boneless chicken breasts
1 egg
2 tbsp olive oil
1/2 cup mozzarella cheese
1/2 cup dry breadcrumbs
2 cups sauce
Dip the chicken in egg and coat with breadcrumbs
Heat oil in a skillet and cook chicken for 10 minutes
Heat sauce to a boil
Return chicken to the skillet, cover with sauce, and cook low for 5 minutes
Top chicken with cheese
1/2 of a 16 oz package of egg noodles
1 cup (8 oz) ricotta
2/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 1/2 cups of spaghetti sauce
Preheat the oven to 375 degrees
Cook the egg noodles and drain
In a bowl, mix the 3 cheeses with the noodles
In a 2 quart baking dish, spoon sauce to cover the bottom of the dish
Layer 1/2 noodle mix and 1/2 the sauce
Repeat layers
Bake for 25-30 minutes
2 tbsp olive oil
1 small onion, chopped
2-3 garlic cloves, peeled and chopped
1 (16 oz) jar of roasted red peppers, drained and chopped
1/2 cup low sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6 oz block
1 pound whole wheat linguine
Salt, to taste
Pepper, to taste
2 tbsp chopped fresh parsley leaves
Heat oil in a skillet over medium-high heat
Saute onion and garlic until soft, about 10 minutes
Add roasted peppers and saute until heated through
Remove from heat and let cool slightly
Place mixture in a food processor with stock and all but 2 tbsp of feta cheese
Process until combined and smooth about 30 seconds
Cook pasta and drain, reserving 1/2 cup of water
Toss pasta with sauce, adding pasta water by the tbsp, if needed
Sauce should cling nicely to the pasta
Season with salt and pepper
Sprinkle with parsley and remaining feta cheese
1 avocado, cut lengthwise
2 cups cooked chicken, shredded
2 tbsp grated onion
1/4 cup chopped fresh cilantro
1/4 tsp ground cumin
1/4 tsp paprika
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tbsp ketchup
1 tsp fresh lime juice
Salt, to taste
Pepper, to taste
1 small tomato, finely chopped
Combine chicken, cumin and paprika in a small bowl
Combine creme fraiche, mayonnaise, ketchup, lime juice, salt, and pepper in a bowl
Combine both bowls
Fill avocados with chicken mixture, top with tomato, and sprinkle with cilantro
3/4 cup butter
1 (20 oz) can of crushed pineapple (in the juices)
1 (20 oz) can of blueberry pie filling (or you can use cherry)
1 (18.25 oz) box of yellow cake mix
1 cup chopped pecans
Preheat the oven to 350 degrees and butter a 13 x 9 glass baking dish
Melt 3/4 cup butter in saucepan over low heat
Pour pineapple with juice into casserole dish
Evenly spread blueberry mixture over top of pineapple
Cover with dry yellow cake mix and top with pecans
Drizzle with melted butter and bake 35-45 minutes
2 cups cold milk
2 package (4 serving size each) jello lemon flavored instant pudding
1 tbsp lemon juice
1 graham pie crust (6 oz)
1 tub of whipped topping (thawed)
Combine the milk and pudding for 2 minutes
Spoon 1 1/2 cups of pudding onto the bottom of the pie crust
Add 1/2 of the whipped topping to remaining pudding and stir until blended
Spread mixture over pudding layer on crust
Top with remaining whipped topping
Place in the fridge for 3 hours and garnish with lemon peel
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup cocoa
1 cup butter (at room temperature)
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla extract
Bag of Rolo candies (unwrapped)
Sugar (for rolling the cookie dough balls in)
Preheat the oven to 375 degrees
In medium bowl, combine the flour, baking soda, salt, and cocoa
With a mixer, cream the butter and sugars together until smooth
Add eggs in one at a time
Add in the vanilla
Slowly add the flour mixture until well-blended
Take spoonful of cookie dough and wrap around a Rolo candy
Make sure Rolo is completely covered with cookie dough
Roll cookie dough in sugar and place on baking sheet
Bake cookies for 7-10 minutes
Let sit on the cookie sheet for 3-5 minutes before moving to a cooling rack
4 tilapia fillets
1/2 cup orange juice
3 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp olive oil
2 tsp soy sauce
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 tsp paprika
Place fish in a shallow roasting pan
Combine orange juice and 9 next ingredients (through garlic)
Pour mixture over fish and let stand for 15 minutes
Preheat the broiler
Sprinkle fish with paprika
Broil for 15 minutes
Drizzle sauce over the fish before serving
1 can (14.5 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts - Cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees
Place tomatoes with their liquid in a bowl
Add stuffing mix, water and garlic
Place chicken in a 13 x 9 inch baking dish and sprinkle with basil and cheese
Top with stuffing mixture
Bake for 30 minutes
4 cod fillets
2/3 cup of mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
1 tsp Worcestershire sauce
Preheat the oven to 400 degrees
Place fillets in an 8 inch square baking dish
In a small bowl, combine other ingredients
Spoon over fish
Bake, uncovered, for 15-20 minutes
3/4 cup hot fudge dessert topping
1 graham pie crust (6 oz)
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 packages (4 servings each) jello vanilla flavor instant pudding
1 tub of whipped topping
Spoon 1/2 cup of fridge topping on bottom of pie crust
Place in freezer for 10 minutes
Mix peanut butter and milk with whisk in a large bowl
Add dry pudding mixes and beat for 2 minutes (will be very thick)
Stir in half of the whipped topping
Spoon mixture over chocolate pie crust layer
Top with remaining whipped topping
Put in fridge for 3 hours
Drizzle with remaining 1/4 cup fudge topping just before serving
4 cups pasta noodles
6.5 tbsp butter
1/3 cup onion, finely chopped
1/3 cup roasted red peppers (jarred), finely chopped
1-2 jalapeno peppers, seeded and finely minced
4 tbsp flour
2.5 cups milk
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
2 cups Colby Jack cheese, shredded
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar cheese, shredded
4 oz crusty Italian bread or baguette, torn into large chunks
Cook pasta and drain
Melt 1/2 tbsp butter in small skillet over medium-high heat
Add onion, red pepper, and jalapenos - Cook and stir about 5-7 minutes
In medium saucepan, melt 4 tbsp butter over medium-high heat
Once butter is melted, whisk in flour
Cook mixture, whisking constantly until it turns a light golden brown/foams (about 2 minutes)
Reduce heat to medium-low and stir in cayenne, onion powder, garlic powder, and salt/pepper
Add cheeses to the mix and whisk until completely melted
Preheat the oven to 375 degrees
Butter a 2 quart casserole dish
Return drained pasta to pot
Add in sauteed vegetables and cheese sauce - Mix well
Transfer all to the casserole dish
Melt remaining 2 tbsp butter in small bowl
Using a food processor, pulse bread into bread crumbs - Add to butter and toss
Sprinkle bread crumbs on top of pasta
Bake for 25 minutes
Apples, peeled and chopped into small chunks
1 tbsp sugar
1 tsp cinnamon
1 cup sugar
1 egg
1/2 cup chopped nuts
1 cup flour
3/4 cup butter
Pinch salt
Preheat the oven to 350 degrees
Fill a pie pan 2/3 full of peeled apple
Sprinkle with 1 tbsp sugar and cinnamon
In bowl, mix all other ingredients and pour over top of apples
Bake for 45 minutes
36 Oreo cookies
1/2 cup butter (melted)
1/2 gallon ice cream
2 large cans of Hershey's fudge topping
Large container of whipped topping
Crush 32 Oreo cookies and mix with 1/2 cup of melted butter
Press into a pan and freeze for 20 minutes
Soften 1/2 gallon of ice cream and spread over the Oreo crust - Freeze for 20 minutes
Spread 1.5 cans of fudge topping over ice cream - Freeze for 20 minutes
Spread 1 large container of whipped topping over fudge
Crush 3-4 Oreo cookies and spread on top
Freeze until ready to serve - Take out of freezer 10 minutes before serving
6 boneless, skinless chicken breasts
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 cup crumbled feta cheese
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Preheat the oven to 350 degrees
Arrange chicken in a 13 x 9 baking dish
Drizzle with 1 tbsp of lemon juice
Season with salt and pepper
Top with feta cheese and drizzle with remaining lemon juice
Bake 35-40 minutes or until chicken is baked through
Sprinkle with red pepper and parsley
2 tsp vegetable oil
6 boneless, skinless chicken breasts
1/2 cup Catalina dressing
1/2 cup apricot jam
1/2 package of dry onion soup mix (about 3 tbsp)
Preheat the oven to 350 degrees
Heat oil in a skillet on medium-high heat
Add chicken and cook 4 minutes on each side until browned
Remove chicken from skillet and place in a glass baking dish
Mix dressing, jam, and soup mix in a bowl and pour over the chicken
Bake for 45 minutes
12 jumbo shrimp, deveined
1/4 fresh pineapple or 1 can (14 oz) of pineapple chunks
6 slices of bacon, cut in half
Wrap shrimp and chunk of pineapple in bacon
Cook 3 minutes on each side in a heated skillet