Party food
I came across this lime dip on Pinterest and I thought this would be a huge hit at our house as we all like that tart flavor. To my surprise this came in with mixed reviews. Jim and I really liked it, but Robby and his friends did not like it at all! This dip is tart and sweet at the same time. I served it with chocolate wafer cookies, shortbread cookies and fresh strawberries. I think you will have to let your family/friends decide on this one! With just a few ingredients and no baking it’s worth giving it a try!
INGREDIENTS
1 (8 ounce) tub fat free Cool Whip
1/2 cup fresh squeezed lime juice
1 can sweetened condensed milk
SERVING SUGGESTIONS
Chocolate wafer cookies
Shortbread cookies
Graham crackers
Strawberries
DIRECTIONS
Mix all ingredients together until smooth, garnish with lime zest, if desired.
Store in fridge until ready to serve.
Enjoy!
This dessert is fantastic! After one bite everyone declared this a favorite and a must make again soon dish! I love, love, love when that happens especially with a dish that is super easy and no bake! What a great recipe for the summer months when you need a dessert on a hot day! This would be great for any summer gathering or holiday! This will be making my Easter dessert table!
INGREDIENTS
1 package golden Oreos (36 cookies)
6 Tablespoons butter, melted
8 ounces softened cream cheese
1 cup powdered sugar
1 (16 ounce, the large tub) tub of fat free Cool Whip, divided
2 packages(3.4 ounce each) instant cheesecake pudding mix
3 cups milk
3 1/2 cups sliced strawberries plus more for garnish, if desired
DIRECTIONS
Crush the entire package of golden Oreo’s into a crumb mixture. Mix the crumb mixture with the melted butter and press the cookie mixture into a 9 x 13 inch pan covering the entire bottom of the pan. Refrigerate while you prepare the next layer. Beat together 1 cup of powdered sugar and cream cheese together. Once combined add one cup of cool whip to the cream cheese mixture and mix well. Spread the cream cheese mixture over the cookie layer forming layer number two.
For the next layer mix together the dry pudding mix and the milk, letting the mixture thicken, add in one cup of the Cool Whip and mix until combined. Spread over the cream cheese layer. Layer with sliced strawberries covering the pudding layer. Spread the remaining Cool Whip over the strawberries and garnish with more strawberries if desired. Store in fridge until ready to serve.
Enjoy!
This recipe can be found at www.kitchenmeetsgirl.com
This recipe comes from Taste of Home and is absolutely terrific. For those of you that have not had a zucchini cake it is almost impossible to tell the zucchini is in there, so not only is this a much healthier cake, but the zucchini keeps the cake super moist! Moist, chocolately, healthy and delicious! Yup, this is a keeper for sure!!
INGREDIENTS
1 3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, beat sugar and oil on medium speed for one minute. Add eggs, applesauce and vanilla, beat one minute longer. Combine the flour, cocoa, baking soda and salt, add to the sugar mixture alternately with the buttermilk, beating until just blended. Stir in zucchini and mix through. Transfer mixture to a 13 x 9 inch pan coated with cooking spray. Place in heated oven and bake for 20 minutes. Sprinkle with chocolate chips and pecans and bake an additional 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Enjoy!
This was so simple and packed with flavor! I made this as an afternoon snack but this would be great as a game day or tailgating appetizer! This could very easily be done on the grill as well. We enjoyed this so much I made it twice in the same week!
INGREDIENTS
1 package Naan bread (contains 2 Naan breads)
2 Tablespoons of Dijon mustard
1 tomato, very thinly sliced
1 cup shredded Swiss cheese
1/4 pound of ham (I used honey ham)
DIRECTIONS
Preheat the oven to 350 degrees. Place the bread on a baking stone or baking sheet. Spread one Tablespoon of the Dijon mustard on each of the breads, top with the ham, dividing the ham between the breads. Top with the Swiss cheese, again dividing the cheese between the two breads. Top with three thinly sliced tomato slices on each bread.
Bake for 10-12 minutes or until the cheese is melted. Slice and serve warm!
Enjoy!
This apple cake was so easy and absolutely delicious! I had to beat the boys away from this more than once! This lasted less than 24 hours before the boys were scraping the dish for crumbs! Needless to say this hit the family favorite file quick! I also liked this, but I think I would like the addition of chopped pecans. I guess I’ll just have to make it again. I am sure the boys wouldn’t mind it one bit!
INGREDIENTS
1 cup vegetable oil
2 cups sugar
3 eggs
1 1/2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 cups peeled, diced apples (I used Granny Smith)
1 cup chopped pecans (optional)
NOTE- Because this cake was such a huge hit I made it again this time with chopped pecans and it was absolutely delicious!
Either way you make it I have no doubt it will be loved!
TOPPING INGREDIENTS
1/2 cup of butter
1 cup brown sugar
1/4 cup milk
NOTE: if you don’t want to make the caramel, simply buy good quality caramel and drizzle over the cake when cool!
DIRECTIONS
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish. In a large mixing bowl beat together oil, sugar, eggs and vanilla. Add the flour, salt, baking soda and cinnamon and beat together until well combined. Stir in your chopped apples. Pour the cake batter into your prepared dish and bake for 50-55 minutes or until the center is cooked through. Cool completely before adding the caramel.
To make the caramel combine the brown sugar, butter and milk in a saucepan over medium high heat stirring constantly until the mixture comes to a boil. Once at a boil let cook WITHOUT stirring for three minutes and remove from heat. Immediately pour the glaze over the cake and let cool for one hour prior to cutting and serving.
Enjoy!
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