Rice Krispie Chocolate Chip Cookies

 Ingredients:

1 cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

2 cups Rice Krispies cereal

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the Butter & Sugar:

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Fold in the Mix-Ins:

Gently stir in the chocolate chips until evenly distributed.

Carefully fold in the Rice Krispies cereal, being gentle so they stay crispy.

5. Shape & Bake the Cookies:

Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Lemon Curd Cookies

 

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

2 large egg yolks

1 Tbsp grated lemon zest

1 Tbsp fresh lemon juice

½ tsp kosher salt

2½ cup all-purpose flour

1 cup Lemon Curd, or store-bought

Instructions

Heat oven to 350 degrees.

Line two half-sheet-pan baking sheets with parchment or nonstick liners.

Beat butter and sugar in a large bowl with mixer until well blended.

Beat in yolks, lemon zest, lemon juice, and salt.

Beat in flour just until moist clumps form. Gather dough together in bowl to bind.

Shape scant tablespoons of dough into 1-inch balls.

Place balls on prepared sheets, spacing them 1 inch apart.

Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.

Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.

Remove cookies from oven and immediately fill indentations with curd.

Return to oven and bake 2 minutes longer to set curd.

Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

Serve.

Enjoy!

DING DONG CAKE

 INGREDIENTS:

1 box chocolate cake mix

1 pkg cream cheese (softened)

3 cups confectioner sugar

1 stick margarine (softened)

1 container cool whip

1 container chocolate icing

1 TBS milk

Directions:

1 – Make cake as directed on box in a 9×13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,

2 – Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.

3 – Spread this on cake layer in pan, then put other layer on top

4 – Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

SWEET POTATO BOATS FILLED WITH SPINACH, MUSHROOM & FETA TOPPED WITH CREAMY AVOCADO DRESSING

 

Ingredients

Prep Time: 20 minutes

Cook Time: 45–60 minutes

For the Sweet Potato Boats:

4 medium sweet potatoes, scrubbed

1 tbsp olive oil

Pinch of sea salt and pepper

For the Spinach & Mushroom Filling:

1 tbsp olive oil or butter

2 cups fresh spinach, chopped

2 cups mushrooms (cremini or baby bella), sliced

1 garlic clove, minced

¼ tsp sea salt

¼ tsp black pepper

½ tsp dried thyme or rosemary

For the Toppings:

½ cup crumbled feta cheese (or vegan feta)

1 tbsp fresh herbs (basil, parsley, or chives)

For the Creamy Avocado Dressing:

1 ripe avocado

2 tbsp Greek yogurt (or dairy-free yogurt)

1 tbsp olive oil

1 tbsp lemon juice

1 small garlic clove, grated

Salt and pepper to taste

Water to thin, as needed

Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F. Prick sweet potatoes a few times with a fork and place them on a lined baking sheet. Bake for 45–60 minutes or until tender and easily pierced with a knife. Let cool slightly before handling.

Step 2: Make the Avocado Dressing

While the sweet potatoes roast, combine avocado, yogurt, olive oil, lemon juice, grated garlic, salt, and pepper in a blender or small food processor. Blend until smooth and creamy, adding a splash of water as needed to thin. Chill until ready to serve.

Step 3: Sauté the Spinach and Mushrooms

Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and their liquid has evaporated—about 6–8 minutes. Stir in garlic, chopped spinach, thyme, salt, and pepper. Cook just until spinach is wilted. Remove from heat.

Step 4: Prepare the Boats

Cut each roasted sweet potato in half lengthwise. Gently scoop out a bit of the flesh from each half to create a “boat,” leaving a thick enough layer to keep structure. Save the scooped flesh for mashed potatoes or soups.

Step 5: Fill the Boats

Divide the spinach-mushroom mixture evenly among the sweet potato halves. Top with a generous spoonful of creamy avocado dressing and a sprinkle of crumbled feta.

Step 6: Garnish and Serve

Finish with chopped fresh herbs and a light drizzle of olive oil if desired. Serve warm as a main dish or hearty side.

SAUSAGE GREEN BEAN POTATO CASSEROLE

 Ingredients

1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick

2 lbs baby creamer potatoes, washed, sliced in half

2 15 oz cans green beans, drained

1/8 cup vegetable oil

1/4 cup butter

1 cup onions, chopped

3 cloves garlic, minced

1 tsp Slap Ya Mama® seasoning

1 tsp garlic powder

1 tsp pepper

1/2 tsp red pepper flakes

1/4 cup water

Instructions

Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.

Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.

Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.

In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.

Remove sausage from pan and when cool enough add to baggie.

Melt butter in frying pan and add onions and garlic, cook until onions are translucent.

Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.

Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.

Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.

Carefully remove from oven and enjoy!

Coconut Cream Eggs – Who Can Resist? It’s Every Busy Mom’s Dream Dessert!

 

Ingredients:

8 oz softened cream cheese

1 tablespoon Butter, softened

4 cups powdered sugar

1 cup coconut, shredded

1 (12 oz.) bag melting chocolate chips

Instructions:

Line a baking sheet with parchment paper and set aside.

In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour.

Dust your hands with powdered sugar and mold coconut mixture into egg shapes.

Place coconut eggs on parchment paper, and freeze for about an hour.

Melt the melting chocolate according to the package instructions.

Using a fork, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

Refrigerate 5-10 minutes to set the chocolate.

Serve immediately or store in the fridge in an airtight container.

ENJOY!

Chocolate Eclair Dessert

 

INGREDIENTS

SERVINGS 10-12

2 Jello Instant Vanilla Pudding Mix (small packages)

3 cups milk

8 ounces non-dairy whipped topping

1 (16 ounce) box graham crackers (you will have some leftovers)

1 (15 ounce) container chocolate frosting

DIRECTIONS

Mix together vanilla pudding mix and milk.

Fold in whipped topping.

Line 9 x 13 pan with one layer of graham crackers.

Put half of the pudding mixture over the graham crackers.

Place a second layer of graham crackers over the pudding mixture.

Put the remaining pudding mixture over the graham crackers.

Place a third layer of graham crackers over the pudding mixture.

Heat the tub of frosting in the microwave for 30 seconds to soften. (Don’t forget to remove the foil seal or you’ll get fireworks).

Spread frosting on the top of the last layer of graham crackers.

Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.