3 INGREDIENT OREO BALLS

This OREO Cake Ball Is Made Only With 3 Simple Materials And Is An Easy Dessert Recipe! They are fun, festive and fun to entertain. Drizzle With Brown Or Top With Your Favorite Colored Sprinkles For The Perfect Decorative Treatment!

I like making all kinds of truffle recipes. They are very easy, decorative and very suitable for all events. This OREO truffle is a family favorite, as well as sugar cake truffles, chocolate cake dough truffles, and truffle brownies.

• COURSE: DESSERT
• CUISINE: AMERICAN
• KEYWORD: OREO BALLS
• PREP TIME: 20 MINUTES
• CHILL TIME: 15 MINUTES
• TOTAL TIME: 35 MINUTES
• SERVINGS: 40
• CALORIES: 98

INGREDIENTS

• 36 OREO cookies (1 package)
• 8 ounces cream cheese (softened)
• 8 ounces baking chocolate (I prefer melting wafers)
• OPTIONAL TOPPINGS: OREO CRUMBS, NUTS, SPRINKLES, DRIZZLED MELTED CHOCOLATE

INSTRUCTIONS

1. Line a baking sheet with parchment paper. Then crush the oreos (with filling) in a blender or food processor. 
2. Mix together the oreo crumbs and cream cheese with a hand mixer. If it isn't coming together, get your hands in there and mix it up.
3. Use a small cookie scoop to scoop out the dough. Then roll into a ball with your hands and place onto the pan.
4. Freeze for 10-15 minutes or until slightly firm. You don't want them too cold.
5. Melt the chocolate and stir until smooth. Then use a fork to dip the oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball onto the pan. Allow to harden. 
6. Store in the refrigerator until ready to serve. 

NUTRITION

CALORIES: 98KCAL | CARBOHYDRATES: 9G | PROTEIN: 1G | FAT: 7G | SATURATED FAT: 3G | CHOLESTEROL: 6MG | SODIUM: 69MG | POTASSIUM: 78MG | FIBER: 1G | SUGAR: 4G | VITAMIN A: 1.5% | CALCIUM: 1.4% | IRON: 10.8%

Simple Recipe Boston Cream Poke Cake

This is one of my husband's all-time favorite desserts.

When I told him that I made it for him, I could see pure happiness on his face. So that makes me happy too! Not to mention, he devoured most of himself in three days. I managed to get some snacks too, thank God I did when I did it!

But I made a Boston cream cream cake that's easy for him, so according to his rights, he should get the most, right?

I can argue ... but sometimes it's better to let it go and keep going as if it never happened.

Ingredients

• 1 box yellow butter recipe cake mix & ingredients to make
• 2 small boxes French Vanilla instant pudding
• 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

1. Bake cake as directed on the box in a 9x13 baking pan.
2. Prepare the pudding as directed on the box.
3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
4. Spread the pudding over the cake, pushing it into the holes.
5. Refrigerate for 1 1/2 - 2 hours.
6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

Notes

For home-made Chocolate Ganache Frosting:

8 oz  (1/2 lb or 1 1/3 cup of ) semi-sweet chocolate chips1 cup heavy whipping creamNote: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake.

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. You can reheat it to achieve your desired consistency.

Best M&M Cookies

It's no secret that I like chocolate cakes. Or really any cake recipe for this. They are my weaknesses. But throw some M & M into the mix and I'm in heaven. Seriously, this chocolate M & M chip is truly extraordinary and one of the best cakes out there! I also can't refuse these M & M brownies cookies!

There's something about the warm chocolate chip M & M that reminds me of my childhood. At school I grew up, they used to sell M & M cakes on Friday to raise money for school and it was always nice when my mother let me buy it.

For years, I have worked to perfect my M & M cake recipe and this in my opinion, the BEST M & M cake ever! What makes them so delicious? They are thick and springy, but are very soft on the inside while staying fresh around the edges. They also have a perfect chocolate chip ratio with M & M. The more chocolate the better, right?

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: M&M COOKIES

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

REFRIGERATE: 15 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 24

CALORIES: 271

INGREDIENTS

• 1 cup unsalted butter , at room temperature
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• 1 cup M&M’s , plus more for tops if desired.

INSTRUCTIONS

1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
2. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
3. Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
4. Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
5. Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
6. Store in an airtight container for up to 3 days.

NUTRITION

CALORIES: 271KCAL | CARBOHYDRATES: 38G | PROTEIN: 2G | FAT: 11G | SATURATED FAT: 7G | CHOLESTEROL: 36MG | SODIUM: 162MG | POTASSIUM: 36MG | SUGAR: 25G | VITAMIN A: 5.8% | VITAMIN C: 0.1% | CALCIUM: 3.3% | IRON: 5.9%

DELICIOUS FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert, a spring and summer dessert that is perfect for all strawberry fans. This refreshing, soft, and frozen dessert is made with fresh strawberries and a layer of crispy graham crackers, plus graham cracker crumbs is very fast and easy to prepare.

This is a dessert without grilling, so it's perfect for those who don't like to heat the oven during the summer. The rich, soft and flavorful layer of strawberry flavor with fresh strawberry pieces plus a crunchy layer of graham crackers, is the same as the perfect combination.

Recipe type: Dessert

Cuisine: American

Serves: 18

Ingredients

• 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
• ¾ cup unsalted butter, melted
• 6 tablespoon granulated sugar
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 can 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup diced strawberries
• 2½ cups whole strawberries

Instructions

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.

Notes

Leave in the freezer for at least 5 hours.

Best Chocolate Lasagna

And while many chocolate desserts continue, a mysterious dessert is waiting for their fame for five minutes. And then ... kaboooom !!! In front of me, believe it or not - Lasagna Beautiful chocolate. Wooow, OMG, wooow !!! There he is! If I have to go to a desert island, for sure, the desert that I took myself is His Majesty - Chocolate Lasagna .

Of course, you can imagine that I'm just doing this looking for the next chocolate adventure and that's it, right in front of me! But my search doesn't look easy. I'm scared! Lasagna looks very decadent!

Never mind! After about 30 recipes that I have put on this blog, I have learned a very important lesson. Nothing like that in my kitchen will not be eaten in seconds by my chocoholics even if there is a failure.

And in the end, it's not too bad! A word, it doesn't really look like that on the best photos on Pinterest, but, one thing speaks louder than any of the words: the casserole I baked Chocolate Lasagna has been waiting to be washed after only a few hours.

Ingredients

• 36 Oreo cookies (regular, not double stuff)
• 6 tablespoon butter-melted
• 8 oz cream cheese-softened
• 1/4 cup granulated sugar
• 2 tablespoons cold milk
• 12 ounce tub Cool Whip-divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs.
2. In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
3. Transfer the crust in the refrigerator while you are mixing the fillings.
4. Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.
5. Spread the mixture over the crust.
6. In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken
7. Spread the pudding over the cream cheese layer.
8. Let it sit for 10 minutes to firm up the pudding.
9. Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
10. Freezer for 1 hour, or the refrigerate for 4 hours before serving.

BROCCOLI CHEDDAR BAKED POTATOES

They may not be the most beautiful in the world (I won't even say what my girlfriend is), but who cares? We talked about CHEESE SAUCE. A very easy cheese sauce, full of broccoli (so you can feel good about yourself) is poured over a crispy baked potato. This Broccoli Roasted Potato is, IMHO, the perfect half-way point between soothing food and good food for you. I like to compromise.

This is another recipe "base" that you can customize to fit your wallet and taste. This original version is so good that it makes my legs shake, but if you want to add more, you can always do something like a slice of meat or grilled chicken, jalapenos or sriracha if you like spicy, or maybe something as simple as sliced ​​green onions. Empty the refrigerator and use the remaining ingredients as a topping. Anything good on a baked potato that is loaded may also be good for this, so it might give you a place to start experimenting.

Oh, and FYI, they heat it very well in the microwave. I just heated one for the second breakfast and it was AWESOME. ("Second Breakfast" is for early birds what "fourth food" is for you night owls.

• TOTAL COST: $6.72 recipe / $1.68 serving
• PREP TIME: 10 mins
• COOK TIME: 1 hr
• TOTAL TIME: 1 hr 10 mins
• SERVINGS: 4

INGREDIENTS

BAKED POTATOES

• 4 russet potatoes (2 lb. total) ($2.99)
• 1 Tbsp olive oil ($0.16)
• Salt ($0.02)

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets ($0.85)
• 3 Tbsp butter ($0.23)
• 3 Tbsp all-purpose flour ($0.03)
• 3 cups whole milk ($0.93)
• 1/2 tsp salt ($0.03)
• 1/4 tsp garlic powder ($0.02)
• 6 oz medium cheddar, shredded ($1.46)

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

ABSOLUTE BEST EVER CREAMY BEEF AND SHELLS

I can't even begin to tell you how much pasta I eat might be 13 times different.

First, I have to tell you that there is no coating involved here.

Not. This is definitely a direct pan type dinner. Just take your garage and dig it.

All those cream sauces. All the pasta, just collecting the cream. And perfect ground beef, once again, absorbs every last drop of that gentle heavenly goodness.

Ugh, I can't even talk about this anymore because now I have to make this for dinner. Again. For the 14th time.

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

INSTRUCTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
7. Serve immediately.

AMAZING CAJUN CHICKEN PASTA

Honestly I have not been to Chile in about 10 years, but this place really holds good memories for me. I came here with my family on many occasions and I might have my first real date here. Not kidding.

Hey, when you are 16 years old, Chile is the best date night you will get. And I won't mind on Friday night now. After all, have you ever seen their onions bloom?

But this cajun pasta always has my heart and soul. The creamy alfredo sauce that just melts right in your mouth, comes with a spicy kick of cajun chicken topped with fresh tomato slices and freshly shredded Parmesan cheese.

The combination of flavors is perfect, and you can make it at home in 30 minutes or less. That way you can date the night with the same quality restaurant at home, sweat, watch Netflix. Finished.

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

They must. The original pork version of this recipe for Double Crunch Honey Garlic Pig Chops was posted a year ago this week.

It quickly developed into the most popular recipe on Rock Recipes with more than 117,000 views to date. (2017 update: now several million times!)

This is one of the most commented on and probably the most talked about about recipes that I have posted too. And for a very good reason.

It seems that everyone who tries to love them and makes it repeatedly.

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce, low sodium soy sauce is best
• 1 tsp ground black pepper
• canola oil for frying

Instructions

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
3. Make an egg wash by whisking together the eggs and water.
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
7. To make the Honey Garlic Sauce:
8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
9. Add the honey, soy sauce and black pepper.
10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

TO MAKE THE OVEN BAKED VERSION

1. Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
2. Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
3. When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
4. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
5. Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
6. Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
7. Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
8. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
9. Dip the baked pieces in the sauce as usual and serve immediately.

Amazing Broccoli and Cheddar Twice Baked Potatoes

Easy and delicious recipes for Broccoli and Cheddar Baked Potatoes! This super easy potato is filled with grated cheese and broccoli! Side dishes are so delicious and simple!

You can try to resist the temptation of soothing food throughout the year ... or, you can be like me, and just lean on it. I choose lean. Twice baked broccoli and cheddar are just waiting for your hug. In addition to making you drool, these babies will definitely satisfy the desire to crave good food.

Recognition: My first twice baked broccoli and cheddar potatoes came from Wendy (drive-thru). Have you ever had it? Actually ... they might be broccoli and cheddar baked potatoes. I do not remember. In essence, they are pretty good, but my version is 1,000,000 times better!

courses dinner

cuisine american

prep 20 mins

cook 1 hour 30 mins

total 1 hour 50 mins

yield 8 twice-baked potatoes

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddar cheese, shredded, divided

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

EASY BUFFALO CHICKEN WRAPS

When I think of buffalo, the first thing that comes to my mind is the buffalo wing, but today we made something much better. This buffalo chicken wrap has all the delicious flavors of buffalo wings without all the extra fat and calories.

Everything is made in less than 5 minutes thanks to my best friend chicken rotisserie. If you don't have rotisserie chicken, you can also use pre-cooked chicken or make my stove roast chicken or fast shredded chicken recipe.

To make the wrapper, simply mix the shredded chicken cooked with buffalo sauce. You can use buffalo sauce from a jar or combine hot sauce with melted butter.

Next, all the mixture into a soft flour tortilla and topped with grated lettuce and ranch or blue cheese sauce. You can also add thin slices of tomatoes and onions if you like.

• Prep Time 5 minutes
• Total Time 5 minutes
• Servings 4
• Calories 263 kcal
• Author Layla

Ingredients

• 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
• 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
• 1 cup shredded lettuce
• 1/4 cup ranch or blue cheese dressing
• 4 medium flour tortillas
• Optional fillings: tomato onion, shredded cheese
• Get Ingredients Powered by Chicory

Instructions

1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

No Bake Strawberry Tiramisu

My family likes strawberries in all forms so I know that my husband and children will love this recipe. We like strawberries because they provide freshness in every recipe we add. Without the Strawberry Tiramisu grilled it is light, refreshing, and easy to make a dessert.

Strawberry Tiramisu without grilling is the perfect recipe for summer. Very soft, very easy and given fresh strawberries! I can say that this recipe is one of my favorite cakes with strawberries. I have got this recipe from my friend. He always told me how his family likes strawberry cakes that he can make very easily and they immediately eat. He gave me a recipe and I fixed it when I went home. I searched for the Strawberry Tiramisu recipe for a long time and when I made the recipe, I was surprised. It's very light and very delicious. Everyone is crazy about this Easy Tiramisu Strawberry recipe.

Soft and delicious filling of mascarpone out of this world, both in taste and texture. The layer of ladyfinger, a mixture of fresh cream and strawberry mascarpone makes this non-baked Strawberry Tiramisu preferred by many people. Two layers of fresh strawberries provide plenty of fresh strawberry flavor for this dessert. This recipe is the perfect answer if you want to make something fun, fast and easy. I like it very much. It melted in my mouth. I also believe that this recipe will be very tasty even with some other peaches, blueberries, raspberries and also know that I will make with other fruits for sure.

Summer is coming so we need to enjoy rich flavors and colorful and aromatic fruits. If you need more ideas about what is made with fresh strawberries, also check out these Strawberry Cake and Cream Puff Cream recipes. I warmly advise you to taste this Easy Tiramisu Strawberry and I'm sure you will love this adorable and fast dessert. Enjoy!

INGREDIENTS

• 24-30 ladyfingers
• 8 oz mascarpone cheese
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar
• ½ cup orange juice
• 3 cups fresh strawberries, sliced
• 8 oz cool whip

INSTRUCTIONS

1. In a large mixing bowl beat heavy cream until soft peaks form
2. Add in the mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
3. Line the ladyfingers in a single layer, in the bottom of 9x13 or similarly sized baking dish
4. Brush half of the ladyfingers with half of the orange juice
5. Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
6. Repeat the steps again
7. Cover with cool whip and garnish with sliced strawberries
8. Place in the fridge for a few hours or overnight

CHOCOLATE MOUSSE

I am a chocoholic! Serious. I can't go a day without eating a few. If I have to choose between chocolate desserts and others, I will always choose chocolate. To think that some people are allergic just makes me sad.

And if you have never tried or made Chocolate Mousse before, you need ASAP because it is very simple. There are a few steps, but it's easy and only takes a little time - it's worth the results!

Now, Chocolate Mousse is usually made with beaten egg whites but the egg whites are not cooked. For those who are pregnant or immune who consume raw egg white can be a bet, instead, I use whipped cream to create the same light, smooth and smooth texture.

• Course Dessert
• Cuisine French
• Prep Time 10 minutes
• Cook Time 10 minutes
• cooling time 2 hours
• Total Time 20 minutes
• Servings 6
• Calories 635 kcal
• Author Melanie Dueck

Ingredients

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whipping cream divided
• 8 ounces semi sweet baking chocolate chopped
• 2 teaspoons vanilla extract
• For the garnish:
• shaved chocolate
• whipped cream

Instructions

1. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
2. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
3. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
4. Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
5. Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
6. Garnish with fresh whipped cream and shaved chocolate.

BEST EVER STRAWBERRY CINNAMON ROLLS RECIPE

The best Saturday morning is that begins with the aroma of cinnamon floating throughout the house. At least, in my opinion. It always makes getting out of bed a little easier. Today, I made a twist on traditional Cinnamon Rolls, and I'm very glad I took the time to experiment. This Strawberry Cinnamon Rolls makes me speechless in a good way.

They don't come out of the can that I have to hit at the table and take a little time. I make a little mess in my kitchen, but it's not a good recipe if you don't make a mess. Starting to finish this takes about one and a half hours, which is not bad for homemade cinnamon rolls. Plus sticky strawberries coming out from the center will not only make your tongue sing but make this roll look spectacular.

Ingredients

• 3/4 cup milk
• 1/3 cup margarine or butter - softened
• 3 1/4 cups all-purpose flour
• 1 .25 ounce package of instant yeast - 2 tsp
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 egg
• 1/4 cup water

Filling

• 1 cup strawberry jam - +/-
• 1/2 teaspoon cinnamon
• 2 cups sliced strawberries

Icing

• 1 cup powdered sugar
• 1/4 tsp cinnamon
• 1-2 tbsp milk

Instructions

1. Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
2. In a large bowl combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
3. Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms.
4. Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
5. Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
6. Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries.
7. Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.
8. Place rolls cut side up in a greased 11x13 baking dish. Cover and let rise until doubled (30 mins). While waiting, Preheat oven to 375 degrees F.
9. Bake in the preheated oven for 30 minutes or until golden brown.

Icing

1. Mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze over finished rolls.

Dairy Free

1. Substitute almond milk, coconut milk, etc., and a dairy free margarine.

The Most Amazing Baked Spaghetti and Meatballs

Spaghetti & Meatballs are perfect family friendly food. Spaghetti Meatballs & Meatballs are cooked in one pan, filled with lots of cheese, and baked until hot, bubbling, and melting ooey gooey! Spaghetti Meatballs & Meatballs take Spaghetti and Meatballs from ordinary to extraordinary!

Is your afternoon busy taking kids to soccer practice or sports or other lessons? This food is perfect for a busy afternoon. Make a meal in the morning, and when you get home, just put in a hot oven and bake for 30 minutes as long as you make a quick salad. Voila, a hot, satisfying, comfortable meal on the table.

I have lived in our small home away from home condos for the past few weeks, and are happy every minute to meet our oldest daughter and family every day! But unfortunately, all things are good, it must end. A few nights before returning home, our grandchildren had to stay once more with Mama and Papa. Because we will pack and leave in a few days, I think I need to use some of the food I have in the condo.

A short trip to the store for one liter of last milk, a piece of rustic bread, and a salad bag (I know, I know, but I don't want the rest of the product), and I have everything needed to make fast and easy dinners on the table we all enjoy!

Ingredients

• Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
• 24 oz jar marinara sauce (I used San Marzano Sauce)
• ½ yellow onion (diced)
• 3 cloves garlic (crushed)
• 1 tsp Italian seasoning
• 2 TBSP olive oil
• ¾ # spaghetti noodles
• 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
• ½ cup grated parmesan

Instructions

1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
2. Add cooked meatballs.
3. Add marinara sauce and tsp Italian seasoning.
4. Heat over med/low heat for about 20-30 minutes.
5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
6. With large slotted spoon, scoop meatballs from sauce and set aside.
7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
8. Add cooked meatballs to top of spaghetti.
9. Top with grated cheese & parmesan cheese.
10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.