Make a boxed cake mix taste like a bakery cake. This is the cheat that I use for my cakes. Fabulous!!
Brussels Sprouts with Balsamic and Cranberries - The Pioneer Woman A recipe for those who are afraid of Brussels Sprouts. Delish. --I try to cut the sugar down whenever I can, and use a scant 1/4 cup or less. This is the best recipe I have found and I never have leftovers for long.
Brussels Sprouts with Balsamic and Cranberries
Strawberry-Banana Cheesecake Salad ~ Stir together: 1 Bag of Miniature Marshmallows, 16 oz of Vanilla Yogurt, 1 Regular Size Tub of Cool Whip, 1 Package of No Bake Cheesecake Filling. Stir in 1-2 Containers of Sliced up Strawberries, 3-4 Sliced up Bananas. Other fruits can be substituted or added as desired. Before serving, place salad in the refrigerator to chill.
Sweet Potato Gnocchi. Cook a sweet potato, remove the skin, mash, slowly add nut flour until you get the right pasta consistency. (Maybe 3/4 - 1 c of flour per yam.) Then boil. Theyre done when they float to the surface.
Holy freaking crap. An answer to the question I ALWAYS have.
New York Style Crumb Coffee Cake | Chez CateyLou
Summer Macaroni Salad with Peas, Pancetta & Lemon-Thyme Dressing. Great summer salad recipe, big hit at potluck luncheon. Replaced pancetta with crispy bacon. Lemon-Thyme dressing was wonder! Make a double batch and also used it on chicken salad. It's a must to use fresh thyme, fresh lemon juice and lemon zest.
Summer Macaroni Salad with Pancetta, Baby Peas and Creamy Lemon Dressing
Black Bean Stuffed Avocados (A healthier way to eat Mexican Food without the Guilt) 4 ripe avocados one batch of spicy beans one batch of pico de gallo queso fresco tortillas spicy beans- 15 ounce can black beans, rinsed 2 tablespoons butter 1/2 onion, diced 3 gloves of garlic, minced 3/4 cups water 1/2 teaspoon dried oregano salt & pepper
Black Bean, Corn & Quinoa Stuffed Peppers
Light and healthy for summer: Quinoa, avocado, black beans corn & shrimp
OH.MY.WORD. Baked "fried" pickles.
Antipasto - great to keep in the fridge for a low carb snack! 1 (16-oz.) pkg. Cheddar cheese, cubed $ 1 (16-oz.) pkg. provolone cheese, cubed $ 1 (16-oz.) pkg. sliced mushrooms $ 1 pound hard salami, cubed 1/2 pound pepperoni, cubed 1 (6-oz.) can whole pitted ripe black olives, drained 1 onion, chopped $ 1 green pepper, chopped 1 jalapeno pepper, sliced 1 (16-oz.) bottle Italian salad dressing $
I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. Add bag of egg noodles. cook for 1 more hour.
3 Packet Pot Roast for the Crock Pot:1 beef roast, any kind, sized to fit your crockpot 1 package Hidden Valley Ranch Dressing mix 1 package Lawrys brown gravy mix 1 package Good Seasons Italian dressing mix 1/2 cup very warm water