COOKIES AND CREAM

COOKIES AND CREAM~ EVERY TIME I SERVE THIS AT A COOKOUT IT IS DEVOURED AND THEN EVERYONE WANTS THE RECIPE~SO SO GOOOOD~~~Oreo goodness!!

1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

Protein No Bake Chocolate Energy Bites

So, we added a little protein powder and a tiny amount of puffed rice (not rice krispies) just for additional texture but it’s totally optional. Even Cade loves them and he’s pretty strict about his snacking. They are totally awesome and we can’t wait to hear what you think.                                            t

Protein No Bake Chocolate Energy Bites

 

Easy and healthy protein no bake chocolate energy bites

Ingredients

• 1 cup old fashioned rolled oats (not quick oats)
• ½ cup almond butter
• ¼ cup plus 1 teaspoon honey
• ¼ cup chocolate protein powder
• ½ cup chocolate chips
• ⅓ cup puffed brown rice

Instructions

1. In a large bowl, combine all of the ingredients with a wooden spoon. Form into balls (see note) and store in an air tight container in the fridge between snacking.

Notes

If you'd like you can stick them in the fridge to tighten up for easier rolling. Only about 15 minutes is necessary.

Nutrition Information

Serving size: 1 ball

10-Minute Ham, White Bean and Kale Salad

This recipe is 4 Servings….


1/2 cup sliced almonds
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
Two 15-ounce cans white beans, rinsed and drained
1/2 pound sliced deli meat, such as ham or turkey
10 cups baby kale (about 5 ounces)
3/4 cup dried cranberries
2 ounces Manchego cheese
Dinner rolls, for serving


Directions
Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.

Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.

Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.

Poached Eggs with Asparagus and Leeks

Handsome fresh spears of asparagus are now in markets everywhere, promising effortless meals that sum up spring perfectly. This simple braise of leeks and asparagus is exactly that: an easy-to-assemble bowl of spring flavors. The addition of a poached egg completes the meal, enveloping the vegetables in a creamy yolk.

You’ll want to get out your best grassy olive oil here, as it doesn’t get cooked but instead cloaks the vegetables and brings all of the flavors together. If ramps grow in your area, you might try swapping them in place of the leeks. (You will want to cut their stems thin, as ramps need longer to cook than leeks.) This braise is also the perfect vehicle for other spring vegetables, like peas, pea shoots, watercress and spinach.

Poached Eggs with Asparagus and Leeks

Serves 2

 

1 leek, halved lengthwise and cut in ½ inch slices

Sea salt

1 pound asparagus, trimmed and cut into 2-inch pieces

2 tablespoons extra virgin olive oil, plus more to drizzle

1 to 2 tablespoons apple cider or white vinegar

2 organic eggs

Black pepper

Chopped chives

Flaky sea salt

 

Warm a medium skillet over high heat. Add leek, ¼ cup water and a pinch of salt, and bring to a simmer. Stir and simmer for 1 minute. Add asparagus, cover skillet, reduce heat to medium-low and cook for 3 to 4 minutes or until leek has softened and asparagus is tender. Remove cover, raise heat and simmer until water has cooked off. Remove from heat and drizzle in olive oil, season to taste with salt, stir and set aside.

Bring a medium pot of water to a boil. Add vinegar and a pinch of salt. Stir water vigorously and add eggs one at a time into the vortex. Lower heat to medium and cook for 2 to 3 minutes or until egg whites are set. Lift eggs out with a slotted spoon and drain any excess water off. Divide vegetables between two bowls and top each with an egg, a sprinkle of chives, pepper, flaky salt and a drizzle of olive oil. Serve immediately.

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Sun-Dried Tomato and Artichoke Dip

Sun-Dried Tomato and Artichoke Dip
Ingredients
1 – 8ounce cream cheese, softened
1 – 7 ounce jar sun-dried tomatoes in olive oil
1 – 12 ounce jar marinated artichoke crowns, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 tablespoon fresh lemon juice

Directions
In a food processor, combine cream cheese, tomatoes in oil, artichoke crowns, salt, pepper, red pepper, and lemon juice. Pulse until combined. Spoon into serving dish and sprinkle with fresh cracked pepper. Spread on grilled bread or crackers. Makes 6 servings.

Mini Pineapple Upside Down Cakes!

Mini Pineapple Upside Down Cakes!

Ingredients

For the Cake
• 4 Tbsp pineapple juice
• 2/3 cup all purpose flour
• 2 eggs
• 2/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
For the Glaze & Topping::
• 2 Tablespoons Pineapple Juice
• 1/4 cup butter -1/2 stick
• 2/3 cup brown sugar
• 1-can pineapple rings
• 8-maraschino cherries

Instructions

1. Preheat oven to 350F
2. Spray your pan with non-stick cooking spray or lightly butter.
3. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
4. In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
5. Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
6. Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
8. Once baked, remove from the oven and allow to cool in the pan for 10 minutes
9. Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
10. Place each cake on a wire cooling rack & allow to cool completely
11. ENJOY!