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Ingredients
1 avocado
1 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
1 large European cucumber (or 2 smaller cucumbers)
1/2 cup chopped cilantro (more or less to taste)
1/4 cup thinly sliced green onion
1 can (5 oz.) tuna packed in olive oil
salt and fresh-ground black pepper to taste
Please visit the website for more on this recipe: www.amazingcollection66.blogspot.com
What You Need
1 lb. spaghetti, uncooked
3 eggs, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 jar (15 oz.) Alfredo sauce
1 pkg. (8 oz.) KRAFT Shredded Italian Five Cheese
3/4 cup KRAFT Shredded Parmesan Cheese, divided
(24 oz.) spaghetti sauce
HEAT oven to 350ºF.
COOK spaghetti as directed on package, omitting salt. Mix eggs, ricotta, Alfredo sauce, Italian blend cheese and 1/2 cup Parmesan in large bowl until blended.
DRAIN spaghetti. Add to cheese mixture; mix. Place in 13×9-inch baking dish sprayed with cooking spray; cover.
BAKE 30 min. Remove from oven. Let stand 10 min. before cutting to serve. Meanwhile, heat spaghetti sauce.
SERVE spaghetti topped with sauce and remaining Parmesan.
2 – 8 ounce packages of cream cheese
1/2 cup finely shredded mozzarella cheese
1 clove of garlic, minced (optional)
Mix the garlic (if desired) into the cream cheese. Roll cream cheese into two balls, one smaller than the other. Roll each ball in the finely shredded mozzarella cheese. Build your snowman. Add peppercorns for eyes, mouth, and buttons. Arrange on a plate with crackers, bagel chips, etc.
Ingredients
1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
To see how to make these yummy treats, click here.
Servings: 10
Preparation Time: 30 minutes
Ingredients
2 tsp instant coffee granules
1 (8-oz.) container mascarpone cheese
3 Tbs powdered sugar
2 Tbs half-and-half or heavy whipping cream
1 tsp vanilla
2 cups frozen whipped topping, thawed
1 (12-oz.) angel food cake, torn into 1-inch pieces (about 5 cups)
2 oz semisweet chocolate, grated or finely chopped
Directions
Click here to read more.
Recipe of Day From SHOPRITE online.
Total Time: 5 minutes
Pumpkin Dip
Ingredients:
1 (8-oz) block of cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pure pumpkin (do not use pumpkin pie filling)
1/2 tbsp cinnamon
1/4 tsp nutmeg
Ginger snaps, apples, vanilla wafers, or graham crackers for dipping
Directions:
Mix together the cream cheese and confectioners' sugar using a hand mixer until smooth. (I usually add 1/2 cup sugar at a time to make it easier and avoid clumping.)
Add in the pumpkin, cinnamon, and nutmeg and stir until well combined.
Chill for at least 1 hour. This can be made the day before and left in the fridge overnight.
Optional: Sprinkle nutmeg on top before serving.
Serve with ginger snaps, apples, vanilla wafers, or graham crackers.
Ingredients
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions
Ingredients
1 box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk (I used 1 %)
1 (12 ounce) bag milk chocolate chips
parchment paper
Instructions
1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.4. Pour the batter into the lined crock pot.
5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.
7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum.
9. Place some on a plate and add a cool scoop of ice cream or whipped cream right on top.
www.inspiringsnaps.blogspot.com
www.pinterest.com
2 jalapenos- seeded & diced
2 cups frozen corn, or 1 can of corn (drained)
1/2 can diced olives, drained
1 (16 oz) pkg cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix
Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese.
Serve with Wheat Thin crackers or raw veggies, chips, etc.
www.pinterest.com
www.budget101.com
Ingredients
•⅔ cup all purpose flour
•15 oz pumpkin puree
•¾ cup sugar
•2 large eggs
•1 teaspoon vanilla
•¾ cup evaporated milk
•2 teaspoons pumpkin pie spice
•¼ teaspoon salt
•¼ teaspoon baking powder
•¼ teaspoon baking soda
•Whipped cream
Instructions
1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat oven to 350 degrees.
3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
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www.cakescottage.com
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