Snickers Caramel Apple Salad

SNICKERS CARAMEL APPLE SALAD

 

A great dessert salad that combines so many amazing flavors and textures!

INGREDIENTS

• 6 regular size Snickers Candy Bars
• 4 medium apples, I used Red Delicious
• 1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare
• ½ cup milk
• 1 (16 oz.) tub cool whip, thawed to room temp
• ½ cup caramel ice cream topping

INSTRUCTIONS

1. Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.
2. Chop up apples and Snickers into bite size pieces.
3. Stir chopped apples and Snickers into pudding mixture.
4. Place in a large bowl and drizzle with caramel ice cream topping.
5. Chill for at least 1 hour before serving.

Coconut Cream Supreme

crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

My Mouth is Watering Here!!! xoxoxoox

My Mouth is Watering Here!!! xoxoxoox
https://www.youtube.com/watch?v=5PrHvbS8PyE

Zucchini Brownies with 1 Minute Frosting

Ingredients

• 1/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 1/2 cups grated zucchini, undrained (about one large)
1 Minute Frosting
• 1/3 cup milk
• 1/3 cup butter
• 1 1/2 cups white sugar
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 pan.
3. Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. It will appear quite dry... TRUST the recipe. Gently stir in the zucchini and spread the mixture into your prepared pan.
4. Bake 25-30 minutes.
Frosting
5. While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boilover medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.

Vegetable Calzones

• 1 pound pizza dough, at room temperature
• 2 tablespoons olive oil 
• 1 small onion, thinly sliced  (optional if you do not like onions)
• 1 small bell pepper, any color, seeded and sliced
• Salt and pepper
• 8 ounces chopped mushrooms 
• 1 cup jarred pasta sauce  (I use my own sauce)
• 1/2 cup pitted, sliced ripe olive
• sprinkle each with a little oregano and garlic
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan  or Pecorino Romano cheese  (I have also used Asiago)

Preparation

1. 1. Preheat oven to 375°F. Quarter pizza dough; cover. Dust a baking sheet with flour. Warm 1 Tbsp. oil in a skillet over medium heat. Add onion and bell pepper, season with salt and pepper and sauté until tender, about 5 minutes. Remove to a bowl. Warm 1 Tbsp. oil in skillet. Sauté mushrooms until they give up their liquid, about 4 minutes. Add to bowl; stir.
2. 2. Roll each piece of dough into an 8-inch circle. Spread 1/4 cup sauce onto each round, leaving a 1/2-inch border. Divide vegetables and olives among rounds; sprinkle a little oregano and garlic, and some Parmesan or Romano cheese,  then with  mozzarella.
3. 3. Fold rounds in half, pressing to seal. Sprinkle  top of calzones with a little pepper and Parmesan. Transfer to baking sheet and bake 15 to 20 minutes, until golden brown. Serve.

Honey Buttermilk Bread

Tender buttermilk white bread with the delicate flavor of honey. The stronger the honey the better the flavor so use pure raw honey, buckwheat or other strong flavor.

Ingredients

• 1 envelope yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• pinch of ginger (helps activate the yeast)
• 2 cups warm buttermilk
• 1/3 cup honey
• 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 cups white bread flour

Instructions

1. Mix the ginger, sugar,yeast, and water and set aside for five minutes.
2. Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
3. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
4. Mix in butter until it is totally incorporated into batter.
5. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
6. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
7. Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
9. Cover, and allow to rise for 45 minutes.
10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
11. Remove loaves from oven and brush with melted butter.
12. Allow to cool in pans for 10 minutes.
13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Frozen Peanut Butter Squares

Ingredients

1. 3 cups finely crushed cream-filled chocolate cookies (about 30 cookies) (see Tip)
2. 6 tablespoons butter, melted
3. 2 1/2 cups heavy cream
4. 1 (14-ounce) can sweetened condensed milk
5. 1 cup peanut butter
6. 1 (3.29-ounce) king-sized Snickers candy bar, coarsely crushed

 

Instructions

1. In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom of a 9- x 13-inch baking dish; set aside.
2. In a large bowl, using an electric mixer, beat heavy cream until stiff peaks form. Add sweetened condensed milk and peanut butter, and beat until thoroughly mixed.
3. Spoon peanut butter mixture evenly into cookie crust. Sprinkle chopped candy on top, cover, and freeze at least 4 hours before serving.

Greek Stuffed Meatballs

Ingredients

1. 2 eggs
2. 1 cup seasoned fine dry bread crumbs
3. 1/4 cup finely chopped pimiento-stuffed green olives
4. 1/4 cup finely chopped black olives
5. 1/4 cup chopped flat-leaf (Italian) parsley
6. 4 cloves garlic, minced
7. 1 teaspoon salt
8. 1/4 teaspoon ground black pepper
9. 1 pound lean ground beef
10. 1 pound ground lamb
11. 6 ounces kasseri or feta cheese, cut into 1/2-inch cubes
12. 1 recipe Greek Tomato Sauce (recipe follows)

 

Instructions

1. Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
2. Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
3. Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
4. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
5. Greek Tomato Sauce
6. Ingredients
7. 1/2 cup chopped onion (1 medium)
8. 1 clove garlic, minced
9. 1 tablespoon olive oil
10. 1 8 ounce can tomato sauce
11. 1/4 cup dry red wine or beef broth
12. 1 teaspoon dried oregano, crushed
13. 1/2 teaspoon ground cinnamon
14. Directions
15. In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.

5-Ingredient Pizza Bake

Ingredients

1. 2 1/2 cups pancake and biscuit mix
2. 1 cup water
3. 1 (14-ounce) jar pizza sauce
4. 1 (6-ounce) package sliced pepperoni
5. 1 (7-ounce) can sliced mushrooms, drained
6. 2 cups (8 ounces) shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium bowl, stir biscuit mix and water until soft dough forms. Drop half of dough by spoonfuls evenly into bottom of baking dish. (Dough will not completely cover bottom of dish.)
3. Spoon 1 cup pizza sauce over dough. Arrange 1/2 the pepperoni slices and 1/2 the mushrooms evenly over sauce. Top with 1 cup cheese. Repeat layers with remaining dough, pizza sauce, pepperoni, mushrooms, and cheese.
4. Bake 20 to 25 minutes, or until golden brown. Cut into squares and serve.

Penne with Sausage and Escarole

Ingredients

1. 1 pound penne pasta
2. 1 teaspoon olive oil
3. 2 medium onions, cut into small dice (about 2 cups)
4. 1 red bell pepper, seeded and cut into medium dice (about1 cup)
5. 1/2 teaspoon salt, plus more for the pasta water
6. 1 1/2 teaspoons freshly ground black pepper
7. 1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)
8. 2 teaspoons minced garlic (about 2 cloves)
9. 1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
10. 1/2 cup grated Parmigiano-Reggiano cheese
11. 1/4 teaspoon crushed red pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
2. While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.
3. Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.
4. Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.

OREO Peanut Butter & Pretzel Cookie Balls

OREO Peanut Butter & Pretzel Cookie Balls

Ingredients

1. 30 OREO Cookies, divided
2. 1/2 cup creamy peanut butter
3. 1/4 cup marshmallow creme
4. 8 oz. semi-sweet chocolate
5. 3/4 cup coarsely crushed pretzel sticks (about 2 cups sticks)
6. 32 pretzel sticks

 

Instructions

1. CRUSH 16 cookies finely; mix with peanut butter and marshmallow creme until blended.
2. SHAPE into 32 (1-inch) balls. Refrigerate 15 min.
3. MEANWHILE, place chocolate in microwaveable measuring cup or small bowl. Melt in microwave as directed on package. Coarsely crush remaining cookies; mix with crushed pretzels in pie plate.
4. DIP cookie balls in melted chocolate, allowing excess chocolate to drip back into cup. Dip bottoms of balls in crumb mixture; place in waxed paper-lined shallow pan. Insert pretzel stick into top of each ball.
5. REFRIGERATE 30 min. or until firm.

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Video to make Watermelon Snowcones

https://www.youtube.com/watch?v=n_GkjYSvAYs#t=105

Addicting Sweet Garlic Chicken

Sweet Garlic Chicken -


So Easy and Addicting! Make it while you can... they'll outlaw this as a controlled substance soon 

4 Ingredients:

 Chicken, Garlic, Brown Sugar and Olive Oil. (measurements vary on taste - recipe I used is below


Saute the Minced Garlic with the Olive Oil until soft, then remove from heat and stir in the Brown Sugar.


Pour that mix over the Chicken and Bake (uncovered) for 15-20 minutes at 450 

Shrimp Tacos with Grilled Pineapple-Jalapeno Salsa

 
Shrimp Tacos  are such an easy meal to put together. Sometimes they are more fancy than others and other times it’s just the tortilla and shrimp. 

Shrimp tacos always taste better (to me anyways) with a sweet-heat factor. For this recipe I chose pineapple and jalapeno made into a simple salsa. It makes the taco!! I think fresh corn would have been amazing in there as well.

However, I did want a little complexity so I grilled the pineapple to give it that “burnt sugar” flavor, which is always amazing in any dish.

Fresh pineapples can be daunting to slice. I know many people shy away from giving it a try. But friends there is no reason to do that! This OXO Pineapple Slicer is an awesome tool that really works. I always place my pineapple in a bowl, like you see here, to catch all the flavorful juice. It slices beautifully! And the hard core remains in the pineapple. Get one if you can, your summer might not be the same without it. And if you are having a summer luau, don’t even think twice about not having one of these on hand.

 Someone suggested filling the empty pineapple with rum and ice for an adult beverage. Awesome idea. It’s going to happen soon.

I ended up using the juice from the pineapple to marinate my shrimp. They had this sweet flavor and the pineapple juice acts as a tenderizer.

The pineapple was grilled in butter with my grill pan. So delicious and adds a nice flavor to the salsa.

Ingredients

Grilled Pineapple-Jalapeno Salsa

• 1 whole pineapple, cored, grilled in butter and chopped into 3/4" pieces (about 2 cups)
• 2 jalapeno peppers, seeded, deveined and chopped
• 1/4 cup chopped red onion
• 2 Tablespoons chopped cilantro
• juice of one lime
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper

Tacos:

• 18 extra large shrimp (prawns), peeled and deveined
• butter
• 1 cup reserved pineapple juice from cutting the pineapple
• 2 cups shredded cabbage
• 1/3 cup sour cream
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 6 corn tortillas, fried

Directions

• For the salsa, core pineapple, reserving juice, and slice into rings. Grill rings in butter in a grill pan until there are visible marks. Chop into small pieces. Combine pineapple, jalapeno, red onion, cilantro, lime juice, salt and pepper. Set aside.
• For the tacos, marinate shrimp in reserved pineapple juice for 20 minutes. While shrimp is marinating, combine cabbage, sour cream, sugar and salt in a small bowl. Set aside. Grill shrimp in grill pan or on an outdoor grill, basting with butter on the grill, or melting a couple tablespoons in the grill pan. Shrimp will be done once they are opaque in appearance.
• Construct tacos with shrimp (3 in each tortilla) on bottom, cabbage mixture and then salsa on top. Sprinkle with more lime juice if desired.

Use the best quality corn tortillas you can find, it’s worth it!