Monster Cookies

Ingredients

3 eggs

1 1/4 cups packed light brown sugar

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla extract

1 12 oz jar of peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees

In a large bowl, combine the egg and sugars

Add salt, vanilla, peanut butter and butter

Stir in M&M's, chocolate chips, raisins, baking soda, and oatmeal

Drop by tbsp 2 inches apart onto prepared baking sheets

Bake 8-10 minutes -- Do not overbake

Let stand for about 3 minutes before transferring to wire racks to cool

Chocolate Chip Cookie Delight

Ingredients

1 tube (16.5 oz) refrigerated chocolate chip cookie dough

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 carton (12 oz) frozen whipped topping, thawed

3 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

1 package (3.9 oz) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional

Directions

Preheat the oven to 350 degrees

Let cookie dough stand at room temperature for 5-10 minutes to soften

Press into an ungreased 13 x 9 inch baking dish

Bake at 350 degrees for 14-16 minutes

Cool on a wire rack

In a bowl, beat cream cheese and sugar until smooth

Fold in 1 3/4 cup whipped topping and spread on crust

In another bowl, whisk milk and pudding mixes for 2 minutes

Let pudding mixture stand for 2 minutes or until soft-set

Spread pudding mixture over cream cheese layer

Top with remaining whipped topping

Sprinkle with nuts and chocolate curls, if desired

Cover and refrigerate for 8 hours or overnight

Peanut Butter Squares

Ingredients

1 pound box of confectioners sugar

2 cup graham cracker crumbs

1 18oz jar of peanut butter

2 sticks margarine

1 stick butter

12 oz package of chocolate bits

Directions

Mix sugar, crumbs and peanut butter

Melt 2 sticks of margarine and combine with peanut butter mixture

Press into a 9 x 13 baking dish (ungreased)

Put in the fridge for 30 minutes

For topping, melt together bits and a stick of butter

Pour topping over the peanut butter mixture and put in the fridge

Cut before the chocolate gets too hard

Chocolate Coconut Candies

Ingredients

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

Directions

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

Grasshopper Pie

Ingredients

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

Directions

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 

Mojito Freeze

Ingredients

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

Directions

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. 

Quick Chicken Parmesan

Ingredients

4 skinless, boneless chicken breasts

1 egg

2 tbsp olive oil

1/2 cup mozzarella cheese

1/2 cup dry breadcrumbs

2 cups sauce

Directions

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 

Lazy Lasagna

Ingredients

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

Directions

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

Fettucine with Creamy Red Pepper Feta Sauce

Ingredients

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

Directions

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

Avocado with Chicken Filling

Ingredients

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

Directions

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

Pineapple Blueberry Crunch Cake

Ingredients

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

Directions

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

Layered Lemon Pie

Ingredients

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)

Directions

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

Rolo Cookies

Ingredients

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)

Directions

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

Broiled Tilapia

Ingredients

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 

Directions

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

Bruschetta Chicken Bake

Ingredients

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

Directions

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

Parmesan Baked Cod

Ingredients

4 cod fillets

2/3 cup of mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup chopped green onion

1 tsp Worcestershire sauce

Directions

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

Chocolate Peanut Butter Cream Pie

Ingredients

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

Directions

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 

Spicy Macaroni and Cheese

Ingredients

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

Directions

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

Swedish Apple Pie

Ingredients

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

Directions

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

Frozen Oreo Cake

Ingredients

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

Directions

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