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The layers of chocolate in this pie are mind-boggling. I make it for dessert whenever I have chocoholics over. Remember to start making this the day before so the pie can firm up in the fridge. Truffle Pie Servings: 8 TRUFFLE FILLING: 2⁄3 cup heavy cream 1 9-inch prepared graham cracker crust 6 ounces bittersweet chocolate chips WHIPPED CREAM TOPPING: 1 cup heavy cream 1⁄4 cup confectioners’ (powdered) sugar WHIPPED CHOCOLATE FILLING: 1 1⁄2 cups heavy cream 1⁄2 teaspoon vanilla 6 ounces bittersweet chocolate chips GARNISH: 1 1⁄2 ounces milk chocolate 1 1⁄2 ounces semisweet or dark chocolate 1 1⁄2 ounces white chocolate Directions: For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes. Meanwhile, for the whipped chocolate filling, in a doubl

Many people like yellow cake. You don't have to buy it in a box, you can easily make yellow cake from scratch.. This recipe makes a very light and delicate-crumbed cake. Great for making plain cake with a favorite filling, then frosted to suit your family, or left as is. A very simple and easy recipe. Homemade Yellow Cake Ingredients:     3/4 cup butter, softened     1 2/3 cups sugar     2 eggs     2 tsp. vanilla     3 cups sifted cake flour     2 1/2 tsp. baking powder     1/2 tsp. salt     1 1/3 cups milk Directions:  Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. Cream butter, sugar, eggs, and vanilla until well combined. Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition. Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack. Frost as desired. Note: To make your own cake flour, measure 3 cups plain

=============   The French Strawberry Cake is really quite delicious.  I was worried about the genoise being dry but since there are two layers of strawberries and whipped cream it turns out perfect.  If you were to use a moist American cake it probably would end up mushy and overly sweet.  I made the recipe twice.  The second time I did not have cake flour and used all purpose flour with a tablespoon of cornstarch instead.  I can't see that it made any difference.  Also, the second time I did not sift the flour mixture onto wax paper but instead mixed them in a bowl with a whisk.  This also seemed to be fine.  The only change I would make to the recipe is to increase the amount of whip cream frosting that you make.  The first time I did not have enough frosting to pipe rosettes on the top. Recipe >> French Strawberry Cake @ foodtasticmom.com ================

Everyone has a cookie monster in their life. This insanely cute layer cake is the perfect birthday dessert for anyone who knows chopped Oreos makes everything taste a little better. Even though it looks complicated, any beginner baker can pull this off. Plus, the ganache topping hides any frosting faux pas. Cookie Monster Cake Yields: 12 servings Prep Time: 0 hours 35 mins Cook Time: 0 hours 0 mins Total Time: 2 hours 55 mins Ingredients: For the cakes: Cooking spray, for pan 2 boxes white cake mix (plus ingredients called for on box) 12 Oreos, crushed 1 c. semisweet chocolate chips For the frosting: 6 sticks unsalted butter, softened 10 c. powdered sugar 3/4 c. whole milk 1/2 tsp. blue food coloring Kosher salt For the ganache: 3/4 c. heavy cream 1 1/2 c. semisweet chocolate chips Chocolate chip cookies, for garnish Oreos, for garnish 2 Milk Duds, for garnish Directions: Make cake: Preheat oven to 350° and line three 9" cake pans with parchment paper. Grease with cooking spray. I

This chewy chocolate chip cookie, topped with smooth, rich chocolate, makes a decadent treat that says Happy Valentine's Day in a giant way.. Giant Valentine Cookie  Ingredients: 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter or margarine, softened 1/2 cup packed brown sugar 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided Decorator icing (in tubes, optional) Instructions: PREHEAT oven to 375° F. Grease and wax paper-line 8 1/2 or 9-inch heart-shaped pan. COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into prepared pan. BAKE for 20 to 30 minutes or until golden brown. Let cool in pan for 10 minutes; remove to wire rack to cool completely. MICROWAVE re

  photo: http://lifewithnature.com 5 Delicious detox smoothies to shed belly weight and keep you healthy Who knew that eating fat could help you flatten your belly? Monounsaturated fats, the good for you fats found in avocados as example, are part of a healthy diet regimen that helps you to lose weight, especially belly fat, and keep you healthy. Those delicious, easy to prepare smoothies also combine superfoods to help you achieve optimum health. Silky Mango 1/4 cup mango cubes 1/4 cup avocado 1/2 cup of orange juice 1 tbsp freshly squeezed lime juice Combine all ingredients in a blender and process until smooth. Brain health blueberry dream 1 cup of unsweetened frozen blueberries, thawed 1 small banana 1 tbsp of cold-pressed flaxseed oil Combine all ingredients in a blender and process until smooth. Strong bones green almonds smoothie 1/2 cup almond milk 2 tbsp natural almond butter 1 small banana 1 small handful of kale leaves Combine all ingredients in a blender and process until

Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again. Pecan Pie Cupcakes Ingredients: Butter Cake: 1 cup butter, softened $ 1 1/2 cups sugar $ 4 large eggs 3 cups all-purpose soft-wheat flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk $ 2 teaspoons vanilla extract Paperbaking cups Vegetable cooking spray $ Pecan Pie Frosting: 1 cup firmly packed dark brown sugar $ 1 cup dark corn syrup 1/2 cup cornstarch 4 egg yolks 1 cup whipping cream 1/4 teaspoon salt 4 tablespoon butter $ 1 teaspoon vanilla extract Toppings: 1 cup toasted pecans Piecrust Leaves: 1/2 (14.1-oz) package refrigerated piecrusts Instructions:     To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to but

I've tried several cocoanut custard pie recipes and this one is the best.. This is a real old-fashioned recipe, they way custard pie should be without a lot of unnecessary ingredients. Lizzie's Coconut Custard Pie Serves: 6-8 Ingredients: 2 Tbsp    flour 1 c    grated coconut 1 c    milk 1 pinch of salt 1 c    sugar 2 lg    eggs 1 lg    egg, separated 2 Tbsp    melted butter 1 unbaked 8 or 9 inch pie shell nutmeg, optional 1 tsp    vanilla extract Directions: Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use. Stir together sugar, flour, and salt. Set aside. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.) Then carefully pour custard into unbaked pie shell. If you like shake

I made a fudge cake in the slow cooker last year and can’t believe I haven’t made one since. It’s SO easy and an awesome way to keep the great smells flowing through the house, too. This recipe is perfect for Fall! Recipe >> Slow Cooker Sticky Caramel Pumpkin Cake @ plattertalk.com

I love this pie! There is nothing tastier in the summer! I've never bought the store bought strawberry glaze. I followed the recipe from Joy of Cooking that calls for 3 c hulled and crushed strawberries. Strain and then add 1/3 c sugar, 1 tbsp lemon juice, 1 tbsp cornstarch (red food coloring if desired--I leave it out, but it does mean the pie is pink without it). Cook all ingredients over low heat until thick/transparent and cool. For the crust, I'll use a storebought one or make my own. Recipe >> F RESH STRAWBERRY-PEACH PIE @ mamaplusone.com =============

Super impressive looking and surprisingly easy to make, this is the perfect summertime dessert. No oven needed! Chocolate Covered Strawberry Pie Yields: 8 servings Prep Time: 0 hours 30 mins Total Time: 2 hours 40 mins Ingredients: For the crust: Cooking spray, for pan 24 Oreos 6 tbsp. butter, melted Pinch kosher salt For filling: 1 1/2 lb. dark or semi-sweet chocolate, finely chopped 3 c. heavy cream 4 c. strawberries Directions: Make crust: Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies (with their filling) until they resemble fine crumbs, then add melted butter and salt and process until combined. Press mixture into bottom of pan and set aside. Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny. Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and hal

Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here. Philly Cheesesteak Sandwich (Authentic)  Ingredients: 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh) 1 white onion (thinly sliced) 1 green bell pepper (thinly

 photo: flatoutbread.com  PB&J with SB&G Flatout Wrap Ingredients: 1 Flatout® Light Flatbread 1 Tbs reduced fat peanut butter 1 Tbs sugar-free jam 2 strawberries, hulled and sliced 1/4 banana, cut in half lengthwise 2 Tbs low fat granola Instructions: Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy! original recipe:  http://www.flatoutbread.com/pbj-with-sbg-flatout-wrap/

This amazing cake comes from chef Ann Cashion of Washington, DC, restaurant Johnny's Half Shell. Revelatory Caramel Cake Ingredients: CAKE: 1 cup whole milk 4 large egg whites, at room temperature 2 1/4 teaspoons pure vanilla extract 3 cups sifted cake flour 1 1/2 cups sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 1/2 sticks unsalted butter, cut into tablespoons, softened 3/4 cup heavy cream ICING: 3 cups sugar 3 tablespoons light corn syrup 1 1/2 cups whole milk 1 stick unsalted butter, softened 1 teaspoon pure vanilla extract 1/2 cup heavy cream Instructions: Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until b

This is an easy, tasty recipe that gives a unique twist to the typical cookie bar,, it's not a low-cal recipe, but it's definitely a yummy excuse to be a bit naughty! Chewy Coconut Bars makes 18 bars Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 2 cups packed brown sugar 1/2 teaspoon salt 2/3 cup shortening 3/4 cup chopped walnuts 3 eggs 1 1/2 cups semisweet chocolate chips 1/2 cup shredded coconut 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan. Bake 20 to 25 minutes. Let cool before cutting into bars.

So cozy and inviting for early fall breakfasts! About that French Toast…I bet this moist apple pie tasting bread would be divine in a French Toast Bake/Bread Pudding! Yum. (I’m hungry right now, LOL!) Recipe >> Cinnamon Apple Pie Bread @ Wishesndishes.com

This is and excellent batter. It makes a very light and fluffy cupcake with a hint of lemon flavor. I don't understand how others say it's very dense and more muffin like. They're obviously doing something wrong. In my opinion, the frosting has the wrong amount of added powdered sugar. I only used about 1 1/2 to 2 cups. Just added a little at a time after 1 cup until I felt  the texture and taste was right.  Loved the lemony/tart flavor of the frosting its almost like the sour cream is in the frosting. I liked it very much. I also was able to get it a nice purple/blue color like the picture by adding 4 drops of blue food coloring and 4 drops of red food coloring. This is a keeper recipe that I will be making for my daughters bridal shower. You should compare other cream cheese frosting recipes to see the ratio of cream cheese, butter, and powdered sugar to get it spot on. Great Success People! My co-workers are still asking me to make these again and it's been months ag

If you love Chick-fil-A's frozen lemonade, you need to try this recipe. Frosted Lemonade Yields: 3 Prep Time: 0 hours 10 mins Total Time: 0 hours 10 mins Ingredients: 1/2 c. freshly squeezed lemon juice 1/2 c. sugar 2 c. water 6 c. vanilla ice cream sliced lemons, for garnish Directions: Mix lemon juice and sugar together in a pitcher until the sugar is fully dissolved. Add water to dilute and chill. Into a blender, add lemonade and ice cream. Blend until smooth and divide among 3 cups. Garnish with slices of lemon and serve. -----------------------------  

Ultra moist, super delicious banana cake from food.com. The cream cheese frosting is to die for. Best if stored in the refrigerator! Banana Cake With Cream Cheese frosting  Ingredients: ¾ cup butter 2⅛ cup sugar 3 large eggs 2 teaspoons vanilla 3 cups flour 1½ teaspoons baking soda ¼ teaspoon salt 1½ cups buttermilk 2 teaspoons lemon juice 1½ cups mashed ripe bananas For Frosting: ½ cup butter, softened 1 (8oz) package cream cheese, softened 3½ cups confectioners sugar 1 teaspoon vanilla Chopped walnuts, optional Instructions: Preheat oven to 275. Grease and flour 9X13 inch pan. in a small bowl, mix mashed banana with lemon juice; set aside. In a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cup sugaruntil light and fluffy. Beat in eggs, 1 at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture. Pour batter into prepared pan and bake in preheated oven f

  photo credit: http://dough-puncher.blogspot.com Coconut Cream Pie original recipe: Dough Puncher - http://dough-puncher.blogspot.com/2011/06/coconut-cream-pie.html For the Crust: 1 1/2 cups flour 2/3 cups shortening 5-7 Tbs. cold water (or coconut water) 1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined. 2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool. For the Vanilla Coconut Pudding: 2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!) 1 egg 1/2 cup sugar 1/4 cup cornstarch (don't do the flour substitute, just use cornstarch) 1/4 tsp salt 1 tsp vanilla 1 1/3 cups sweetened, flake coconut 1) In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened

Make this classic favorite for a crowd and you might not have any leftovers to bring home. Simply adding a can of crushed pineapple and the luscious Buttermilk Glaze makes this truly the Best Carrot Cake. Best Carrot Cake Yield: 1 (9-inch) cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar 3/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 2 cups grated carrot 1 (8-ounce) can crushed pineapple, drained 1 (3 1/2-ounce) can flaked coconut 1 cup chopped pecans or walnuts Buttermilk Glaze Cream Cheese Frosting Instructions: Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350° for 2

I found this recipe on Hoosier Homemade.  They are moist.  They are delicious.  They hit the spot.. Pumpkin Bars Ingredients: 2 cups flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg * 2 teaspoons baking powder 1 teaspoon salt 4 eggs 1 can (15oz) pumpkin (not pumpkin pie filling) 1 and 2/3 cups sugar 1 cup oil 1 teaspoon baking soda Directions: Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well. Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely. Frosting: 1 8oz. package of cream cheese * 2 tsp pure vanilla extract 1/3 cup softened butter 1 Tbsp milk 4 cups powdered sugar Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy. * i added nutmeg

Seven layers of sugar cookie heaven, packed into one glorious bar! No need to hassle over cut-out sugar cookies since these pack the sugar cookie punch in a convenient cookie bar that everyone will love.. Recipe >> Seven layers of sugar cookie @ thedomesticrebel.com

Soft, moist and scrumptious Vanilla Cupcakes filled with Salted Caramel, topped with Swiss Meringue Buttercream and finished with even more Caramel. The best cupcakes you can make at home! Just made these as a thank you to the neighbors. The icing was time consuming but amazing and I will definitely use it again. The flavor of the cupcakes was good but it was a little dense. (It could very well have been something I did wrong) I think I would use another vanilla cupcake recipe with this frosting and the salted caramel idea. I did use my own caramel. These were very impressive looking cupcakes. Recip >> Salted Caramel Cupcakes @ marshasbakingaddiction.com =================

Snickerdoodle blondies + creamy cheesecake = MAJOR success. Don't worry if the top of the cheesecake isn't perfectly covered with cookie dough. It's meant to be a little bit crumbly. 😉 Snickerdoodle Cheesecake Bars Yields: 20 servings Prep Time: 0 hours 20 mins Total Time: 1 hour 20 mins Ingredients: For the Cheesecake Layer: 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract pinch of kosher salt For the Snickerdoodle Layer: 2 1/4 c. all-purpose flour 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. kosher salt 3/4 c. (1 1/2 sticks) unsalted butter, melted 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/4 c. cinnamon sugar, for sprinkling Directions: Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. P

A delicious 'unfried' chicken recipe,that is so simple,and tastes so good that you won't believe that it's only 6 Ww points per serving.Also good for those watching their cholesterol levels! I usually use boneless chicken breasts,cut into fingers,to speed the cooking time up a bit,and make it more child friendly. Unfried Chicken  ( Ww ) Servings:6 Ingredients: 1/4 cup reduced-calorie mayonnaise 1 teaspoon Dijon mustard 2 teaspoons grated lemon zest 1/2 teaspoon salt 4 drops hot pepper sauce 1 (3 1/2 lb) chicken, cut into eighths, skin removed 3/4 cup corn flake crumbs Instructions: Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray. Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat. Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat. Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golde

photo credit: http://www.marthastewart.com Glazed Lemon Cookies original recipe: http://www.marthastewart.com/315603/glazed-lemon-cookies Ingredients: 2 cups all-purpose flour, (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Lemon Glaze: 2 cups confectioners' sugar 2 tablespoons finely grated lemon zest 1/3 cup fresh lemon juice In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. Instructions: Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in

Many of the breakfast cookie recipes I’ve seen online will have your arteries completely clogged by the very next day.  I really like this one that I modified from the original to be fat free and have a little more flavor. You can also double this for a large batch. This recipe is extremely healthy and easily beefed up with various add-ins to suit your preferences. It's also a great way to use up those extra bananas in a low calorie way and has absolutely no processed flour. Here we go: 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups uncooked quick-cooking oats, 1/4 cup skim milk, 1/2 cup raisins (or any other dried fruit you want to add), 1 tsp vanilla, 1 tsp cinnamon and 1 tbsp Splenda , sugar or other sweetener. Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool. Variation

Garlic Pesto Chicken with Tomato Cream Penne Ingredients: 2 tablespoon(s) Pesto 2 Boneless Chicken Breasts 1/2 bottle(s) Lawrys Herb and Garlic Marinade 3 clove(s) Garlic minced 2 tablespoon(s) Pesto 1/2 cup(s) chicken broth 8 ounce(s) Penne Pasta 1/2 box 8 ounce(s) Tomato Sauce 1 cup(s) half-and-half 1 tablespoon(s) Flour as needed 2 tablespoon(s) Olive Oil Directions: Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night. Boil water and start on noodles. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down) Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top and serve.

I wanted to make my mother’s lasagna recipe for a party, but I couldn’t find it anywhere. She passed away 9 years ago, so I couldn’t ask her either. But I saw  this “world’s best lasagna” and figured this has to be close, since everybody LOVED my mom’s lasagna. Well, this recipe is almost exactly what I remember my mom making. A couple minor changes here and there (I don’t think she added sugar and she used half hot italian sausage), but I think just about everything else is the same.. Recipe >> World’s Best Lasagna @ cupcakesandkalechips.com

I have been testing recipe off the internet for years and this is the first time that I’m leaving a review (Hope I am doing it correct 😉 ). The reason I feel obligated to post a review is simply because these cupcakes were divine! Perfectly moist and tasty cupcake with a superb silky cream cheese frosting. By far my very fav cupcake. I didn’t have a caramel sauce that was thin enough for a nice consistent drizzle, however I am thinking to try crumbed sponge-toffee the next time. Also I used one whole walnut half on each cupcake instead of chopped. I could not and would not touch the recipe for the frosting or cupcake – Perfection! Recipe >> T he BEST Caramel Pecan Carrot Cupcakes @ garnishandglaze.com

We believe every good party has a Jell-O shot. Even (or maybe especially?!) family holiday get togethers. These Fireball apple shots will be a hit with everyone—friends, cousins, coworkers, Grandma. We only have one note from the Test Kitchen. Don't skip the lemon juice! It prevents the apples from browning while the Jell-O sets up in the fridge. Fireball Apple Jell-O Shots Yields: 48 Prep Time: 0 hours 15 mins Total Time: 4 hours 30 mins Ingredients: 6 apples, halved lengthwise, stems removed Juice of 1 lemon 1 c. water 1 (3-oz.) packet cherry Jell-O 1/2 c. lemon-lime soda (like Sprite), chilled 1/2 c. Fireball, chilled  Directions: Use a melon baller or teaspoon to hollow out apples, leaving a 1/4" border. Brush cut surfaces with lemon juice. Place each hollow-side up in a muffin tin. In a small saucepan, bring water to boil then pour into a heatproof bowl (or large liquid measuring cup). Stir in Jell-O packets until completely dissolved. Whisk in soda and Fireball. Carefull

Apple dumplings are probably my favorite fall dessert. My recipe is the one that my grandma used to make, baked with the dumplings swimming in a sweet, spiced sauce.  These are really surprisingly delightful! The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more “apple dumpling-y :) Hot Apple Dumplings  Ingredients: 2 whole Granny Smith Apples 2 cans (8 Oz. Cans) Crescent Rolls 2 sticks Butter 1-½ cup Sugar 1 teaspoon Vanilla Cinnamon, To Taste 1 can (12 Oz.) Mountain Dew Soda Instructions: Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ic

photo credit: www.tasteofhome.com Orange Cream Freezer Dessert Ingredients: 4 cups graham cracker crumbs 3/4 cup sugar 1 cup butter, melted 3-1/2 quarts vanilla ice cream , softened 2 cans (12 ounces each) frozen orange juice concentrate, thawed Instructions: In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes. In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm. Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each). original recipe: http://www.tasteofhome.com/Recipes/Orange-Cream-Freezer-Dessert

These chocolate pudding pockets will have everyone eating out of your hand! Fried Chocolate Pudding Hand Pies Makes: 6 servings Ingredients: 2 cups half-and-half 8 ounces semisweet chocolate, chopped 1/2 cup sugar 1/4 cup cornstarch 2 tablespoons unsalted butter 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons shortening, at room temperature 1 large egg, plus 1 beaten large egg white 5 tablespoons ice water 3 cups vegetable oil, for frying Confectioners' sugar, for dusting Instructions: In a heavy, medium saucepan, combine the half-and-half, chocolate, granulated sugar and cornstarch. Bring just to a boil over medium heat and cook, whisking, until thickened, about 1 minute. Remove from the heat and stir in the butter. Let cool slightly, then press plastic wrap onto the surface to cover. Refrigerate until cold, at least 2 hours or overnight. In a large bowl, toss together the flour, baking powder and salt. Using your fingers or a pastry cutter, mix in the shorte

There's nothing quite like warm apple pie... is there?  This  recipe is pretty darn close. I'm too intimidated to attempt apple pie from scratch, so when I found this recipe, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie. Apple Enchiladas Ingredients: 6 (8 inch) flour tortillas 1/2 cup butter 1/2 cup white sugar 1 (21 ounce) can apple pie filling 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup water Directions: Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden. Serve with vanilla ice cream.

I love this recipe! Instead of leaving them with just the powdered sugar, I like to enrobe my truffles in white chocolate. It takes a bit longer, but it’s worth it. Recipe >> White Chocolate Lemon Truffles @ Omgchocolatedesserts.com

Summer is the best time of the year, and during these cold winter days, sometimes it can seem like summer will never get here!  Citrus fruits are at their seasonal peak during the darkest and coldest part of the year (now), and these Lemon Butter Cookies are just the ticket to remind me that summer, okay spring, is okay weeks away. Lemon Butter Cookies Ingredients: For the Cookies: 1 cup & 2 tablespoons All-Purpose Flour 1/3 cup Sugar 1 1/2 tablespoon Lemon Zest, finely grated 7 tablespoons Unsalted Butter, cut into 1/4″ cubes 1 Egg Yolk For the Glaze: 1 cup Powdered Sugar 3 tablespoons Lemon Juice, fresh Directions: For the Cookies: In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the

This copycat frozen treat will make all your Disney dreams come true. Copycat Dole Pineapple Whip Yields: 4 Prep Time: 0 hours 10 mins Total Time: 3 hours 10 min s Ingredients: 3 c. frozen pineapple chunks 2 bananas, peeled and sliced (frozen) 3/4 c. coconut milk 1/4 c. sweetened condensed milk Pineapple slices, for garnish Maraschino cherries, for garnish Directions: Pulse all ingredients in a blender until combined. Pour into a ziplock bag and snip off a corner with scissors. Pipe into glasses and garnish with a piece of pineapple and a maraschino cherry. ----------------