Category: RECIPES

No Bake Cake Batter Cheesecake with Sugar Cookie Crust

No Bake Cake Batter Cheesecake with Sugar Cookie Crust.

This would be a great kids party recipe.  Kids love cake batter and sprinkles, at least mine does.

INGREDIENTS
  • 2 cups sugar cookies, ground
  • 3 Tbsp butter, melted
  • 1 (8 oz) package low fat greek yogurt cream cheese (or low far cream cheese), softened
  • ¼ cup baking stevia
  • 1 cup non fat plain greek yogurt
  • 1 tsp butter extract
  • 1 tsp vanilla extract
  • 2-3 drops red food coloring
  • 1 (8 oz) container whipped topping, thawed (I used TruWhip)
  • Sprinkles, to garnish
  • Additional whipped topping, for vanish
INSTRUCTIONS
  1. In a medium bowl mix ground sugar cookies and butter until crumbly. Divide between 8 containers., about 2 heaping tablespoons into each.
  2. In a large bowl, mix cream cheese and baking stevia until well blended. Add yogurt, extracts and red food coloring. Mix well. Fold in whipped topping.
  3. Add cheesecake filling by spooning or piping into the 8 containers.
  4. Serve immediately or refrigerate cheesecakes until ready to serve.
  5. To serve, add more whipped topping, if desired and add sprinkles.

No-Bake Strawberry Icebox Cake

So, How’s It Taste? No-Bake Strawberry Icebox Cake.

YIELD: 12 SERVINGS

No-Bake Strawberry Icebox Cake

INGREDIENTS:

3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs fat-free whipped topping (or use regular or light)
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

 

DIRECTIONS:

1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won’t be as pretty.

Greek Chicken Salad Sandwiches

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http://eatgoodlivehealthy.com/2015/06/greek-chicken-salad-sandwiches/
INGREDIENTS

One lb boneless skinless chicken breasts, cooked, chilled to cool and diced*
One cup diced mini Persian cucumbers
3/4 cup sliced grape tomatoes
1/2 cup feta cheese, crumbled
1/3 cup chopped red onion
1/4 cup diced Kalamata olives
3 Tbsp sliced almonds
Dressing
1/2 cup non-fat or low-fat plain greek yogurt
1/4 cup sour cream
1 Tbsp chopped fresh parsley (or 1 tsp dried)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 Tbsp lemon juice, preferably fresh
DIRECTIONS

To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat. Serve over bread, rolls, croissants, wraps, or in pita pockets. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.
For the dressing:
In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.
*To cook the chicken I placed the raw chicken in the slow cooker, added 2 cups low-sodium chicken broth and a bit of salt and fresh ground black pepper then covered with lid and cooked on low heat until cooked through (4 – 6 hours depending on the size of the chicken breasts).

Teddy Bear Beach Bums “Dirt” Cups

Recipe: Teddy Bear Beach Bums “Dirt” Cups.

Use clear plastic cups.  Put blue pudding or jello on the bottom half of the cup. Top the blue dessert with crushed vanilla cookies or vanilla Oreos. Add sour tape candy cut into strips with a Teddy Graham lying on top enjoying the sunshine. Add a cocktail umbrella and enjoy!

Rice Krispies Treats® Baseball pops

This is such an easy rice krispie treat pop to make, even the kids can help make these.  Great for a baseball themed party or to bring to a game.

Rice Krispies Treats® Baseball pops.

Step 1: Grab a box of specially marked Rice Krispies Treats®.

 Step 2: Take off the packaging and cut in half.

 Step 3: Roll into round balls. Your hands will be sticky, but if you spray your hands with a cooking spray, they are much easier to roll into balls.

Step 4: Put a cake pop stick inside the round treat.  Make sure that you only stick the stick into the treat about half way, if they go too far through the pops will fall off when drying.  If you have a problem getting them to stay on the sticks, you can keep them on a plate and insert the sticks the next day.

 Step 5: Roll in melted white chocolate. Any kind will do. Make sure you coat the entire outside.  If your pops are not staying on the sticks, roll in chocolate and place on a plate until they are dry the next day.

Step 6: Decorate with red icing to resemble a baseball

Step 7: Eat and enjoy!

No Churn Cookie Monster Ice Cream

No Churn Cookie Monster Ice Cream – OurFamilyofSeven.com.

This looks like it would be fun for a kids party or just something to make with the kids this summer.  Need to try this one.

INGREDIENTS
2 cup Heavy Cream
14 oz Sweetened Condensed Milk
1 tbsp Vanilla
1/2 tsp Blue Food Coloring
20 Chocolate Sandwich Cookies (like Oreos)
15 Chocolate Chip Cookies

DIRECTIONS
Break up 15 sandwich cookies and 10 chocolate chip cookies and set aside.
Whip heavy cream, food coloring and vanilla until stiff peaks form.
Beat in condensed milk until color is uniform. Add additional food coloring if needed.
Fold in broken cookies and transfer to loaf pan.
Break up all remaining cookies and use to decorate top of pan.
Place in freezer for at least 5 hours.

Fresh Strawberry Upside Down Cake | KitchMe

http://www.kitchme.com/recipes/fresh-strawberry-upside-down-cake

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Ingredients Serves 12
2 cup fresh strawberry, crushed
1 package (6 ounce) strawberry gelatin mix
3 cup miniature marshmallows
1 package (18 ounce) yellow cake mix, batter prepared as directed on the package

Directions
Prep 15 min Cook 50 min Ready 65 min
Preheat oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a 9 x 13 inch baking pan. Evenly sprinkle strawberries with dry gelatin powder and top with miniature marshmallows.
Pour prepared cake batter on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen the sides and turn the cake out onto a serving tray. Store cake in the refrigerator.

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna.

Ingredients
  • 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
  • 8 ounces soft cream cheese
  • ⅓ cup sugar
  • 8 ounce tub cool whip
  • ½ cup cherry preserves
  • 1 can cherry pie filling
Instructions
  1. Line a loaf pan with Nilla Wafers across bottom.
  2. In a mixer beat cream cheese and sugar.
  3. When smooth, beat in cool whip.
  4. Spread half the cheesecake mixture over the cookies gently.
  5. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
  6. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
  7. Pour on the Cherry Pie Filling.
  8. Park in fridge overnight and serve with some whipped cream!

Pina Colada Cake Trifle

Ingredients

1 vanilla cake mix

1 – 20 ounce can crushed pineapple

1 – 10 ounce jar maraschino cherries, with stems

1 – 8 ounce package cream cheese, softened

1 – 3.4 ounce box instant vanilla pudding

1 cup milk

11/4 cup shredded coconut, divided

1/2 teaspoon rum extract

1/2 teaspoon coconut extract

2 1/2 cups Cool Whip, divided

Instructions

Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake at 350 degrees for 5-8 minutes, stirring often. Watch the coconut in the oven and remove when it starts to brown. Let cool.

Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake batter. Bake in a 9×13 pan, according to the package directions. Remove and let cool completely. Cut into 1 inch cubes.

Beat the cream cheese until creamy. Set aside. Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy. Fold in 1 cup of coconut and 1 cup of Cool Whip.

Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.

Place 4 cups of cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers. Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the reserved cherries. Keep refrigerated until you serve it.

via Pina Colada Cake Trifle.

Get it: Strawberry Pie

http://deliciousrecipesandmeals.blogspot.com/2015/06/strawberry-pie.html?m=1

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3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries
Pre-bake a 10″ pie shell

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.