(the easier tastier the better)
Bon Appetit !!

Cheesy Biscuits


1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla

1 cup cheddar cheese, shredded


Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden. **I used a medium cookie scoop and got 20 muffins.**

Turkey & Egg Breakfast Cup


turkey deli slices
salt, pepper, paprika


Line a muffin tin with slices of turkey. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake at 375ºF for 20 minutes.

Sweet & Spicy Bacon Chicken


chicken tenderloins
salt, pepper, garlic powder, chili powder, brown sugar


Season chicken w salt, pepper, garlic powder and chili powder. Wrap in bacon and roll in brown sugar. Bake 400 till crispy (30-40 min).

Zucchini Parmesan Crisps


1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste


Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Garlic Parmesan Pull-Apart Bread


1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp. Italian Seasoning (optional)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

** This would be great addition to the Spaghetti Pie recipe 

Quick Easy & Delicious 5 minute-4 ingredient
No Bake Cheesecake


1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
Vanilla Wafer Crust

24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-Ons - Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.

Oreo Cookie Truffles


39 Oreos, divided (Original - NOT Doublestuff.
                                     This is one entire 15.5 oz. pkg.)
1 (8 oz.) pkg. cream cheese, softened
16 oz. white chocolate almond bark

Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream filling) and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along with cream cheese and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, the should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos. Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator.

Spaghetti Pie

3 eggs, beaten
1 cup sour cream
1/2 cup Parmesan Cheese
1 cup Mozzarella Cheese
1 lb. Spaghetti Noodles, cooked and cooled
Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13 x 9 casserole dish.

1 1/2 lbs. Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained
1 - 24 oz. can Spaghetti Sauce, your choice
1 - 12 oz. can diced tomatoes, drained
1/2 tsp. basil
1/4 tsp. oregano
salt, pepper and garlic powder, to taste

Combine the above ingredients and simmer 15 or 20 minutes.
Cool and top the noodle mixture with the sauce.
Top with an additional 1 1/2 cups Mozzarella Cheese and 1/2 cup Cheddar Cheese.
Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

Heavenly Delight Chocolate Dream Dessert


1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup cold butter

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.9 ounces) instant chocolate pudding mix
3 cups cold milk
1 chocolate bar, grated


In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13-in. x 9-in. baking pan.
Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack.

Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust.

Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

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