Creamy Berry Goodness

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip
1 large container of vanilla yogurt
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

 *Recipe and photo courtesy of Becoming Betty

White Cake/Cupcakes

1 package white cake mix
1 cup flour
1 cup sugar
3/4 tsp. salt
1 1/3 cup water
1 cup sour cream
2 T vegetable oil
1 tsp. almond extract (may use imitation in case of a nut allergy)
1 tsp. vanilla extract
4 egg whites

Preheat oven to 325 degrees. Grease and flour 9 x 13 cake pan or makes 30 cupcakes. Stir together cake mix, flour, sugar, and salt. Pour in water, sour cream, oil, both extracts and egg white. Beat on low for 4 minutes. Bake in preheated oven until top is a light golden brown and a toothpick inserted in the center comes out clean. For cupcakes, about 18-20 minutes.

* For Lemon cake: use a box of lemon cake mix and substitute lemon zest and juice for almond extract.

* For Chocolate cake: use a box of dark chocolate fudge cake mix and substitute 2/3 c flour and 1/3 cup Ghiradelli's unsweetened cocoa mix for the 1 cup flour. Omit the almond extract.


Fluffy, Creamy Frosting

3 T. flour
1/2 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 t. vanilla

Whisk together flour and milk. Heat in small saucepan over medium heat until starts to thicken (stirring constantly). It should look like pudding. Let cool until room temp. Beat butter and sugar 1-2 minutes until fluffy. Add milk and flour mixture and vanilla and beat on highest speed for 7-8 minutes (don't skimp on the time) until thick, velvety and smooth.

Mexican Cheese Dip

1 pd extra lean hamburger
1 can mild green chilies
1 egg
1 can diced tomatoes-drained and mashed up
1 whole cube velveeta cheese-cut into small cubes

Cook and drain meat.  Add green chilies and egg and stir until egg is cooked.
Put meat into crock pot and add tomatoes and cheese. Cook on high (about 20 mins) while stiring often until cheese is melted, then turn down to low until time to serve.
Serve with tortilla chips.

Strawberry Cream Cake

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cake and refrigerate.

Topping:
4 C. sliced strawberries
1/2 C. sugar
2 T. cornstarch
1/3 C. water
12-12 drops red food coloring

In medium sauce pan bring sugar corn starch and water to a boil. Boil for a couple of minutes until sugar is completely dissolved and add food coloring. Remove from heat and cool completely then fold in strawberries. Gently spread on cream cheese layer. This is a much better version than store bought Danish Dessert!!

Refrigerate for 4 hours before serving.
This would be yummy with raspberries too!

*I got this idea from Serving up Love but changed it a little bit*

Mozzarella, Tomato and Avocado Salad

Ingredients:

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

In large bowl combing tomatoes, mozzarella (I couldn't find pearls so I used a fresh block and cut it into small cubes), basil and parsley.

In separate bowl whisk together lemon juice, olive oil and salt and pepper. Pour over tomato mixture and cover and refrigerate for one hour. Just prior to serving add diced avocado.

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

 In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings

Chocolate Covered Strawberry Cheesecake

Crust:

40 Nilla wafers crushed

3 Tbsp butter, melted

Cheesecake:

3 (8 oz) pkgs of cream cheese, softened

3/4 cup sugar

1 Tbsp vanilla

3 eggs

Vanilla mousse topping:

1 (8oz) pkg of cream cheese softened

1 (8 oz) tub of Cool Whip thawed

1/4 cup sugar

1 tsp vanilla

Strawberry topping:Preheat oven to 350°

Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan. Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.  Reduce speed to low and add eggs, one at a time until fully incorporated.  Pour mixture over the crust and bake 45-50 minutes until center is set.

If it cracks, don’t worry.  Remove from oven and run a knife around the edges to loosen from sides.

Cool completely in pan.  When the cheesecake is cooled make your mousse topping.  Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.  Whisk in your Cool Whip until combined.  Don’t over mix. Spread the mousse layer on top of cheesecake.  Cover and refrigerate for 4 hours or overnight. When cheesecake is completely chilled arrange your sliced strawberries on top.  Drizzle the melted chocolate on top of strawberries.

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1 pint of strawberries, sliced

2 oz milk chocolate melted

This recipe is from cookiesandcups.com.

Warm Bean Dip


1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.


Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.


Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

recipe and photo courtesy of Life as a Lofthouse

Crock Pot Chops and Gravy

4 lean pork chops
4 T soy sauce ( 1 usually do 2-3)
1/2 C sliced mushrooms (optional)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops. We love this with mashed potatoes

recipe and photo courtesy of Real Mom Kitchen

Fruit Punch

2 pints strawberries, hulled
3 cups sugar
1 48 ounce can pineapple juice
2 6 ounce cans frozen lemonade concentrate, thawed
2 6 ounce cans frozen orange juice concentrate, thawed
1 liter bottle lemon-lime soda
3 cups water


Combine the orange juice lemonade and pineapple juice and stir well.

Bring 3 cups water and sugar to a boil in a heavy sauce pan and boil until sugar is dissolved, about 5 minutes. Let cool. Add the syrup to the fruit juices.

Place the whole strawberries into a ring mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.

When ready to serve, pour the fruit juice into a punch bowl and add the sprite. Float the strawberry ice ring in the punch.

Recipe and photo courtesy Paula Deen

Better than Sex Chex Mix

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 Tbsp butter or margarine
3 Tbsp light corn syrup
1/4 tsp. baking soda
1 cup Reese's Peanut Butter Cups, mini size
1 cup miniature marshmallows
1/2 cup caramel bits
1 Tbsp heavy cream
1/2 cup milk choc. chips
1/2 cup vanilla (white) choc. chips
1 tsp coarse sea salt (I left this out)

or chop up regular caramels)
1 Tbsp heavy cream
1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
1/2 cup vanilla (white) chocolate baking chips
1 tsp coarse sea salt

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.4In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

recipe and photo courtesy of Quick Dish

Roasted Broccoli

4-5 Cups of fresh broccoli
olive oil
salt & pepper
grated Parmesan cheese

Cut broccoli into florets and toss with enough olive oil to coat them. Sprinkle with kosher salt and pepper. Place on a foil lined baking sheet and roast at 425 degrees for 15 minutes or until lightly browned and crispy. Sprinkle with Parmesan cheese when it comes out of the oven.

*For a fresh twist squeeze a little fresh lemon juice on it right as it comes out of the oven then put Parmesan cheese on it.

Recipe courtesy of Our Best Bites