Party food
I wanted something a little different for a fruit salad and I came across this recipe from an old cookbook and 6 out of 7 of us loved it! Amanda was the only one who really was not thrilled although I put the pudding mix on about an hour before serving. I think next time I would put it on sooner. I think that might make her a believer!! This will make your family and friends wonder what that secret ingredient is!
INGREDIENTS
2 Tablespoons dry instant vanilla pudding mix
1 pound of strawberries sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 of a pineapple, cut in cubes
Green grapes
DIRECTIONS
Mix all of your fruit together and sprinkle with the dry pudding mix. Store in fridge for 3 hours before serving.
Enjoy!
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
Last week I was on a mission to make “healthy” chocolate chip cookies. You know the ones with coconut oil, white/wheat flour and honey. Well that did not work out well for me at all. I made the batch, and as quickly as I made them, they went into the trash even faster! Absolutely no flavor and as dry as the Sierra desert! So plan B went into effect. Finding a yummy cookie recipe! I came across this recipe at the Nestle Toll House site. Sometimes the best recipes come straight from the people that make the product you are using! I had tons of taste testers on this one and everyone enjoyed them as they had that extra peanut butter flavor!
INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup Nestle chocolate chip morsels
Granulated sugar for sprinkling on the top
DIRECTIONS
Preheat oven to 375 degrees. Combine flour and baking soda in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar and vanilla in a large mixing bowl until well combined. Beat in egg and gradually beat in the flour mixture. Once that is blended stir in the chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly and sprinkle with a little bit of the granulated sugar. Bake for 8-10 minutes or until edges are set but the centers are still soft. Cool on a wire rack. Store in an airtight container.
Enjoy!
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
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