Sunday, September 21, 2014

Ranch Pretzels

Ranch Pretzels
 
 
*Ingredients*
1 bag of pretzels
2 tbsp. dry ranch mix
2 tbsp. melted butter
 
 
*Directions*
Pre-heat oven to 275 degrees F and line a baking sheet with aluminum foil.
Place pretzels in a large mixing bowl, combine ranch seasoning and butter in separate bowl.
Pour ranch/butter over pretzels and mix to cover all pretzels.
Place pretzels on baking sheet and bake for 20 minutes, remove from oven at 10 minutes to remix to ensure even baking.
Allow to cool before placing in an airtight container.
 
(I tried on both regular and gluten free pretzels....if you are using GF pretzels bake for only 10 minutes, pretzels will burn.)
 
Enjoy!!

Saturday, July 5, 2014

Hawaiian Sunset Dessert

 
*Ingredients*
 
1 box lemon cake mix (batter prepared per directions)
1/2 banana
1 tub of cool whip
1 box vanilla instant pudding
1 can crushed pineapple in juice
flaked coconut
 
 
*Directions*
 
Divide cake mix in half, bake first half as is in a rectangle cake pan until lightly golden.
With a fork, mash down the half banana, whisk into remaining cake batter, bake until lightly golden.
While cakes are baking whisk together pudding mix and pineapple with juice, (do not use milk).
Fold half of the cool whip into pudding/pineapple mix, place in refrigerator.
Toast coconut (either on stove top or in oven).
After cakes come out of the oven, allow to cool.
Cut cake into bite size squares.
Place first cake in large glass bowl or trifle, layer on half of pudding mixture.
Add second cake, and remaining pudding mixture.
Cover top with remaining cool whip and sprinkle with coconut.
 
Enjoy!
 


Wednesday, June 11, 2014

Jell-O Cookies

Jell-O Cookies
 
 
*Ingredients*
 
1 box vanilla/white cake mix
(I used Pillsbury)
 
1 sm. box jell-o
(I used berry blue)
 
2 lg. eggs
 
1/2 c. oil
(I used safflower)
 
*Directions*
Combine cake mix and Jell-O with a whisk.
Pour in wet ingredients and combine.
Using a small cookie scoop, place on an ungreased cookie sheet.
Bake for 7-10 minutes (or until lightly golden on bottoms) at 350 degrees F.
 
 


Wednesday, April 16, 2014

Italian Pasta Bake

Yield: 5-6 Servings
 
 
Italian Pasta Bake
 
 
 
*My version is gluten free & also low sodium, if your diet doesn't require those things then load on the gluten and the salt (I wish I could)!
 
*Ingredients*
2 chicken breasts, sliced
1 tsp. oregano
1 tsp. basil
1 tsp. fresh garlic
2 tbsp. safflower oil (or your fav)
2-3 cups marinara sauce (I used my own recipe)
2-3 cups cooked pasta (I used gluten free penne)
5-6 slices fresh mozzarella cheese
 
*Directions*
In a medium pan, heat oil until small ripples form.
Add chicken and sauté with oregano, basil and garlic.
Cook until internal temp reaches 165 degrees F or more.
In an oven safe dish, spray or butter.
Add cooked noodles, chicken, and marinara.
If you don't want separate layers, mix to combine.
Layer with the cheese and bake for 10 to 15 minutes until melted!
 


Monday, April 14, 2014

Peep Suckers

 
Using some melted down milk chocolate coating on the end of a sucker stick I put each peep on his own stick.
After they cooled I dipped them one by one into the melted chocolate to cover the entire peep, then I sprinkled some shredded coconut on each one.
I even placed a little cotton tail on a few.
 
*Cotton Tail Suggestions*
Jelly Beans
Nonpareils
SnoCaps