There is nothing better or easier than a no-bake pie! This recipe comes from Taste of Home Magazine and one that we really enjoyed! This recipe needs to stay in your freezer for 6 hours before serving… so plan ahead! I took mine out after five hours and it was not quite set up yet but I had some very impatient people ready to eat it! This is one I would certainly make again.
1 1/2 cups cold milk
1 package (3.9 ounce) instant chocolate pudding mix
1 cup, plus 2 Tablespoons, chopped peanut butter cups, divided
1 carton (8 ounce) frozen whipped topping, thawed
1 chocolate crumb crust (8-9 inches)
In a large bowl, whisk milk and pudding mix for two minutes and let stand for two minutes or until soft set.
Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust, cover and freeze for 6 hours or overnight. Remove from freezer 15-20 minutes before serving and garnish with remaining chopped peanut butter cups.
Move over store bought hummus! Never again will I buy hummus when I can make something with so much more flavor!! Oddly enough I am not a huge hummus fan, although I wanted to be as it is very good for you! This is another slightly adapted Taste of Home Magazine recipe. The changes I made were using half of the amount of oil originally called for, more lemon juice, roasted garlic, and added cumin for extra flavor! I changed this recipe more than I thought but the base recipe was a great starting point!! I am going to give you my adaptations to the original recipe but as always change it up your way !
I made this for a girl’s weekend away at a friend’s camp. I took some for us and left some for the boys at home! Everyone really enjoyed the bold flavor and I really enjoyed the five minutes it took me to make it!
This will make a great dip for any pool side, lake side or holiday gathering you have!!
1/2 cup of canola oil
1 can of garbanzo beans, drained (I used organic)
4 Tablespoons fresh lemon juice
1 Tablespoon roasted garlic (can used minced)
1/2 teaspoon salt
1 1/2 teaspoon ground cumin
Serve with veggies, crackers or warm Naan bread.
Place all ingredients in a blender or food processor and blend until well combined.
This is another fabulous Taste of Home Magazine recipe. I modified it slightly by using crispy chicken tenders instead of shredded chicken. Either way works perfectly for a quick and easy dinner! I will say I did like the crunch the crispy tenders gave to the dish. This is an adaptable dish, so make it your way!!!
1 (8 ounce) tube of refrigerated crescent rolls
2 cups shredded Swiss cheese
2 cups cubed, cooked chicken (crispy or rotisserie)
3/4 cup mayonnaise
1/2 cup diced, fully cooked Canadian bacon or diced ham
2 Tablespoons honey mustard
Preheat oven to 375 degrees. Unroll crescent dough and separate triangles onto an ungreased 12 inch pizza pan or stone. Arrange the triangles in a circle with the points toward the outside and the wide ends over lapping slightly. Press the over lapping dough together to seal. In a large bowl mix the mayonnaise and the honey mustard together to combine well. Add the remaining ingredients and mix until all ingredients are nicely coated with the honey mustard mixture. Spoon the chicken mixture across the wide ends of the triangles and fold pointed ends over the filling to form a ring. Bake for 15-20 minutes or until cooked through and golden brown. Serve warm.
As I previously mentioned I have started with Taste of Home Magazine and part of what I do is to try some of their recipes and rate them. This is one of those recipes! I picked this recipe because you don’t always see orange and Gorgonzola together so I wanted to give it a try! Overall, we really liked the recipe and it is something a little different. I made two super simple changes to the recipe, one was just adding more orange marmalade as I wanted a little more “sauce” as I served this over white rice The second change was using Panko Japanese crumbs, just because I like the bit of crunch it gives! Overall I thought it was very good and I would make it again! If you like orange you are really going to enjoy this recipe!
1/4 teaspoon of salt
3/4 cup seasoned bread crumbs (or Panko)
1 pound chicken tenders
2 Tablespoons olive oil
1/4 cup orange marmalade preserves (or more), warmed
1/4 cup Gorganzola cheese, crumbled
Rice…cooked according to package directions (I served white rice)
In a shallow bowl beat egg and add salt. Place bread crumbs in another shallow bowl. Dip chicken into the egg then into the bread crumbs one chicken piece at a time until you have them all coated. In a large skillet heat oil to medium heat, add chicken pieces, cook chicken 3-4 minutes per side or until cooked all the way through. Warm your marmalade in a microwave safe bowl and stir. Drizzle the marmalade over the chicken and top with crumbled Gorgonzola cheese. Remove from heat and cover the skillet to let the cheese melt, just a bit. Serve warm over rice.