Family favorites
This salad was so refreshing! With warmer temperatures starting to arrive I have really been wanting all of those fresh summer flavors. I also wanted something light and this hit the spot! So easy to put together and can easily be made for a crowd!
INGREDIENTS
3 Tablespoons apple cider vinegar
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 large cucumber or two small, sliced
1/2 cup cherry tomatoes, sliced in half
1/4 red onion, thinly sliced
2 Tablespoons chopped fresh dill
DIRECTIONS
Mix apple cider vinegar, red wine vinegar, olive oil, sugar and salt together until well combined. Add your sliced cucumbers, halved tomatoes and thinly sliced red onion. Mix well covering your vegetables with the sauce. Add chopped fresh dill and mix again. This is best when it sits for 30 minutes.
Enjoy!
Thsi recipe can be found at www.lookwhoscookingnow.com
This recipe was simple and delicious and NO BAKE! If you’re having a party you can get each part made in advance and put the little bites together just before serving! This would be great for any spring or summer get together!
INGREDIENTS
2 boxes phyllo tart shells
1 (0.9 ounce) box of sugar free instant pudding mix, cheesecake flavor
1 1/2 cup non fat milk
Fresh strawberries, chopped
Fat free Cool Whip
Note: You can use any flavor pudding and it does not have to be sugar free, it just won’t be as skinny! Also any fruit you like can be substituted as well.
These should be put together just before serving for best results
DIRECTIONS
Remove tart shells from freezer and place on a platter (or baking sheet and transfer to platter when ready to serve)
Whisk pudding and milk in medium sized bowl for one minute, let set up (3-5) minutes. Place pudding in Ziploc bag. Cut a very small part of the tip off the bag and pipe pudding into each shell. Top with a small dollop of Cool Whip. Add your chopped fruit to the top.
Enjoy!
This recipe can be found at www.crazyforcrust.com
This recipe just rocked my breakfast world!!! I have made omelettes before but they never, ever come out as pretty as they do at any restaurant! I think I am just not patient enough to let the egg set up before I continue with the recipe! This is the reason I am also NOT a baker! This is fantastic any day of the week but perfect for any brunch, Easter breakfast or any holiday! You could easily make more than one batch at a time to feed a crowd! I promise, you are going to love this. If I can do it and make it look this pretty…you can too!
INGREDIENTS
1/2 cup of milk ( I used 1%)
1/4 cup flour
6 eggs
Salt and pepper to taste
1 cup shredded cheddar cheese (or any you like)
Your favorite omelette toppings
I used leftover steak and roasted vegetables from dinner the night before, but you can add what you like. Ham and Swiss cheese would be great after Easter dinner! Bacon, sausage, ham, tomatoes, onions, peppers, spinach, etc.! I also topped mine with sour cream and salsa!
DIRECTIONS
Preheat oven to 450 degrees. In a medium size bowl beat together milk and flour until well combined. Add the eggs, salt, pepper and beat until well blended. Pour the egg mixture into a greased 9 x 13 glass baking dish.
Bake in the preheated oven for 6-7 minutes. The layer of eggs should be fully cooked…no runny spots. Top the egg with the 1 cup of cheese and your favorite toppings. Return to the oven for 1 minute or until cheese is melted. Remove from oven and use a rubber spatula to loosen the sides. You can roll it from the long side or the shorter side depending on how big you want the rolls to be. Roll up and slice into indivisual servings. Serve warm.
Enjoy!
this recipe comes from www.myfamilyfavorites.com
I first had these delicious bites a number of years ago when a close friend gave them to us for the holidays. I am not sure what reminded me of them this week but as soon as I thought about them, I went to the kitchen to whip up a batch! Great for any party or get together and you can make as big or small of a batch as you like. I like to buy the Ghiradelli bag of chocolate so I can use as much or as little as I like and reseal the bag for later!
INGREDIENTS
Round buttery crackers such as Ritz
Your favorite peanut butter (I used creamy Jiff)
melting chocolate
any decorations you might like to add on top
DIRECTIONS
Start by making peanut butter crackers. Simply spread a small amount of peanut butter in between two crackers and set aside. When you have the desired number of crackers set aside you are going to want to place a cooling rack over a baking sheet and spray with non-stick baking spray. Melt your chocolate until smooth and creamy. Dip the crackers in the chocolate one at a time covering the entire peanut butter crackers. Let the excess chocolate drip off and place on the cooling rack. Decorate with any small decorations you may be using and continue until all of the crackers are covered. Cool in the fridge until chocolate is set. Remove from fridge and serve or place in clear bags to give as a gift!
Enjoy!
This cinnamon chip bundt cake became an instant favorite of both Robby and Mr. MCYM! I liked it, but I am not a HUGE fan of cinnamon BUT let me tell you these two boys devoured this cake. They ate it warm from the oven, cold for a late night snack and warmed up a piece for breakfast! Yup, cake is gone! not a crumb can be found! I know they will be asking for this again soon and thankfully it is super easy to make!
INGREDIENTS
3 cups plus 2 Tablespoon of all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces sour cream
4 eggs
2 teaspoons vanilla extract
1 1/4 cups butter (2 1/2 sticks)
1 10 ounce package Hershey’s Cinnamon Chips
Powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine 3 cups flour, sugar, baking powder and salt in a large bowl. Beat sour cream , eggs and vanilla with a whisk in a medium bowl until smooth. Add butter and then to the flour mixture add the sour cream mixture a little bit at a time. Beat on low speed until thoroughly combined. Beat one minute on high speed. Stir together the cinnamon chips and the two Tablespoon of flour. Stir the cinnamon chips into the batter until well combined. Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool for at least twenty minutes before turning onto a platter.
Dust with powdered sugar.
Enjoy!
This recipe can be found at www.theidearoom.net
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