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.
INGREDIENTS
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)
DIRECTIONS
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.
Enjoy!
I could not let this recipe go by with out posting it! I know summer is coming to a close but these little bites are so tasty! You can also make these using blueberry pie filling but don’t even think about taking out the lemon juice or zest as it adds so much flavor and such a brightness to the recipe!!
I have really been loving all of these Pinterest recipes lately!!
INGREDIENTS
2 (8 ounce) packages cream cheese at room temp.
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 Tablespoon fresh squeezed lemon juice
Dash of lemon zest
Mini vanilla wafers
1 can of strawberry pie filling (or blueberry)
DIRECTIONS
Preheat oven to 350 degrees. Fill a mini cupcake tin with mini cupcake liners and out one mini vanilla wafer in each liner with the flat side on the bottom. Mix the remaining ingredients together except for the pie filling. Cream together until week incorporated and smooth. Fill your cupcake liners about 3/4 of the way up. Bake for 18-20 minutes or until the center is set. Remove from oven and let cool before adding the topping. When completely cool add the pie filling to the top and serve. Store in the refrigerator .
Enjoy!
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
With all of the kids heading back to school this week I thought I would post this super simple, one pan, easiest dinner ever! Perfect for getting back into the busy school week schedule! I really enjoyed this dish and you can use sweet or spicy sausage and any vegetables your family likes.
INGREDIENTS
6 links Italian sausages, spicy
1 pint cherry tomatoes, halved
1 pound honey gold potatoes
2 bell peppers, sliced
1 red onion
1 Tablespoon olive oil
3 cloves garlic, roughly chopped
1 Tablespoon Italian seasoning
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. In a large baking dish toss tomatoes, potatoes, bell peppers,and red onion with olive oil and chopped garlic. Mix until well incorporated, add salt, pepper and Italian seasoning and mix well again.
Place the sausage links on top of the vegetables, cover with foil and bake for one hour. Uncover, stir vegetables and turn the sausages over. Continue to bake for 30 more minutes. Remove from oven and serve warm.
Enjoy!
This recipe was adapted from a recipe found on Pinterest .
One of my favorite things to do over the holidays is to dry brine my turkey, so when our good friend Tim came over with this Williams Sonoma Herbes De Provence brine for us to try, I couldn’t wait! Tim said he, and his sweet wife Maureen, have been using it all summer. They like to use the dry brine and roast chicken on the grill using their rotisserie. When he brought this over, I had boneless skinless chicken breasts in the fridge so that is what I used! The directions could not have been more simple. Just add some of the mix to your chicken or turkey, let brine in the fridge for two to four hours, rinse off the brine and cook the meat. We took Tim’s advice and grilled our chicken and let me tell you we were thrilled with the amount of flavor. Absolutely delicious !! This is a product I will definitely be using!! This is a product I know you will enjoy, go ahead and give it a try!
Brine can be purchased online www.williams-sonoma.com or at the Rockingham Mall in Salem, NH or at the Maine Mall in Portland, Maine.
Enjoy!
