Cookies and Cream Cheesecake Cupcakes From Martha Stewart's Cupcakes Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me) Ingredients: 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt 1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. 2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Chunky Greek Salad Recipe--easy lunch (optional add chickpeas or avocado) cumcumbers, tomatoes, onions, and Italian Salad Dressing ( one pack of salad dressing mix made with olive oil, vinegar, and water)
Chicken burrito bowls. So easy, it's barely considered cooking.
taco chicken bowls - Budget Bytes
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“Under the Sea” Blue Raspberry Lemonade Sherbet Party Punch Recipe
Strawberry Balsamic Vinaigrette. This is sooo good! Bake the strawberries in the oven for 15 minutes before blending. Dressing with no sugar!
Healthy Recipe: Strawberry Balsamic Vinaigrette
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Ice Cream Pretzel Cake Recipe from Taste of Home -- shared by Monica Rush of Reading, Pennsylvania
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