This picture actually said Dear daughter but I changed it to dear child because I have a son and I would like to apply it to every child.
If I could give you one thing in life,
I would give you the ability to see yourself through my eyes. Only
then would you realize how special
you are to me.
1 shortbread crust
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided
In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz. (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.
To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.
Serves: 5 waffles
2 cups strawberries, divided, hulled and chopped coarsely
1 Tablespoon sugar
Lemon Cream Cheese:
1 (8 oz) package cream cheese, softened
¼ cup sugar
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 (7.5 oz) package Pillsbury refrigerated biscuits (10-count)
To make the strawberry sauce, place 1 cup of strawberries and 1 Tablespoon of sugar in a bowl. Mash together until a sauce forms. Chill in the fridge until ready to serve.
In a separate bowl, add the cream cheese, ¼ cup sugar, lemon zest, and lemon juice. Mix together well.
Heat a waffle iron. Flatten biscuits in the palm of your hand. Place about 1 tablespoon of lemon cream cheese and a few strawberries in between two biscuits and lightly seal the edges. Cook in the waffle iron until biscuits are golden brown. You may be able to fit a couple at a time.
Top with more Lemon Cream Cheese mixture and drizzle with strawberry sauce.
This tasty oatmeal is so easy to make and so satisfying to eat! Mix all of the ingredients before bed and you’ll have a delicious breakfast ready and waiting when you wake up.
Source: Overnight Oatmeal – 5 Delicious Ways –Videos – The Running Bug
NGREDIENTSMakes 3.2 Tablespoons canola oil (for veggies)1 red pepper, diced1 green pepper, diced1 yellow pepper, diced1 onion, diced 1 teaspoon kosher salt1 teaspoon freshly ground black pepper4 ounces cream cheese½ cup shredded cheddar cheese½ cup diced pepper jack cheese3 boneless skinless chicken breasts2 teaspoons salt2 teaspoons chili powder2 teaspoons cumin 2 teaspoons garlic powder3 Tablespoons canola oil (for chicken)Salsa, sour cream, and guacamole for servingThe ingredient list has been updated to clarify the use of the canola oil.PREPARATIONHeat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl.In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.Serve with salsa, sour cream, and guacamole!
Source: This Is The Only Way You Should Be Stuffing Your Chicken