No Bake Strawberry Icebox Cake

INGREDIENTS:

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

DIRECTIONS:

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Double Chocolate Chip Frappe

My mornings are now complete!  :)

Chocolate Covered Bananas

Here's a super easy and super delicious snack that's a breeze to make!

Slice bananas and spread a little peanut butter in between, freeze for an hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack.

Cheesy, Buttery, Broiled Shrimp

INGREDIENTS:
1 2lb. bag of uncooked large or jumbo shrimp
½ cup Monterey and Colby Jack Cheese
1-2 tsp. Extra Virgin Olive Oil
¼ cup lemon juice
1 stick melted unsalted butter
2-4 tsp. crushed garlic
¼ cup finely chopped spring/green onions
2-4 tsp. sea salt
1-2 tsp. ground black pepper

Directions:

1. Turn broiler on to high
2. Rinse shrimp, peel and remove tails
3. Add shrimp to a bowl and add extra virgin olive oil, melted butter, lemon juice, crushed garlic, spring/green onions, sea salt and ground black pepper, fold until incorporated
4. Line a baking pan with Reynolds Wrap^® Non-Stick Foil and add shrimp to pan (including all butter, seasoning and onions), make sure shrimp are spread out and not on top of each other
5. Broil for 6 minutes
6. Remove from broiler and sprinkle cheese all over shrimp, place back in broiler for 1-2 minutes or until cheese is melted

Source - Foodies Network

Freezer Meals

Crockpot Freezer Recipes- Fill your Freezer with these delicious Make ahead Crockpot Meals that are frozen until you need them, then you simply dump them into your slow cooker before you head out the door to work/play.

Hawaiian Chicken Sandwiches

6-8 Chicken Breasts (1 for each family member, doubled)
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell peppers sliced into thin strips
1large onion sliced into strips
Provolone cheese
Whole wheat buns or lettuce wraps

Directions: Divide all contents evenly into two bags except cheese and buns/lettuce. Cook on low for 8 hours. Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp.

Savory Pepper Steak

3 pounds of roundsteak but into ½ inch thick strips.
½ cup flour
1 tsp of salt
1 tsp pepper
1 large onion chopped
a few garlic cloves—I like to put 4-5 crushed into each bag
1 green peppers sliced
1 red pepper sliced
2 16oz cans of tomatoes—I prefer Italian style
2 tbsp beef bouillon
4 tsp of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce

Directions: Toss steak strips in mixture of flour, salt and pepper. Mix together beef bouillon, Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad.

Scalloped Potatoes and Ham

12 WAXY potatoes, cut into ¼ inch round slices
2 cans of cream of whatever soup
2 cans of water
2 ham steaks, cubed
8 oz cheddar cheese
4 cups of broccoli
salt and pepper

Directions: Divide everything evenly into two containers. Cook on low for 8 hours.

Salsa Chicken

6-8 chicken breasts
2 15 oz. cans of black beans
1 family size frozen bag of corn
2 cans of diced tomatoes and green chilies
1 jar of salsa
1 packet of taco seasoning
2 cups of cheddar cheese

Directions: Divide everything except cheese evenly into two bags. Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.

Chicken Curry

4 chicken breasts (w/ rib meat)
2cans of cream of chicken soup
1cup of dry cooking sherry
½ cup of butter
8 green onions chopped
4 tsp of curry powder
salt and pepper

Directions: Divide everything except butter into two bags evenly. Add butter to crockpot when ready to cook. Cook on low for 8 hours. Serve over rice with a side salad.


Shared by Brigitte. Photo & recipes from FB Swap Circle Share post.

Cheesecake Stuffed Strawberries

My new guilty pleasure! These are so delicious!!!

Ingredients:

1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.  

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. 

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!


Source - Tips From A Typical Mom

Fish Bowl

Definitely giving this recipe a try next time we have a girls night in!

Ingredients
6 oz. (180ml) Vodka
6 oz. (180ml) Coconut Rum
4 oz. (120ml) Peach Schnapps
4 oz. (120ml) UV Blue Vodka
2L Sprite
Nerds Candy
Swedish Fish Candy
Orange Slices

Pizza Stuffed Mushrooms

A little plug for Tastefully Simple (if you didn't already know, I am a consultant - feel free to contact me for details) but I couldn't resist! This recipe is absolutely delicious!

INGREDIENTS
Tastefully Simple Warm Pizza Dip Mix
8 oz. cream cheese
2 tbsp. milk
2 containers fresh mushrooms (usually around 8 oz. each)
Black olives finely chopped (optional)
Green olives finely chopped (optional)
Mini pepperoni

INSTRUCTIONS
Combine first two ingredients; add milk to thin out slightly. Refrigerate. Wash and remove stems of mushrooms. Lay on paper towels to remove excess water. Chop black and green olives. Place mushrooms cap-side down in a baking dish. Place ¼ - ½ tsp of olives (or favorite pizza topping) in each cap, place about ½ - 1 tsp of dip mixture on top. Sprinkle with cheese and top with mini pepperoni. Bake at 350 ° for 20-25 minutes.

• The Warm Pizza Dip Mix comes with two packets so you can easily double this recipe.

Million Dollar Spaghetti

Ingredients
*1 lb of ground beef
*1 jar of spaghetti sauce
*8 oz of cream cheese
*1/4 cup sour cream
*1/2 lb cottage cheese
*1/2 cup butter (1 stick)
*1 pkg spaghetti 16 oz
*Grated cheddar cheese

Instructions:
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce.

1.  Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
2.  Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
3. Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.
 4. Pour your spaghetti and meat sauce on top of your noodles

Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

Source - Made From Pinterest

Charleston Breakfast Casserole

Ingredients
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste



Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 325 degrees F.
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Source - Country Butcher Shop

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs


Directions:

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.