Snickers Salad Dessert

 

Ingredients

• 4-5 Snickers bars, chopped
• 4 large apples, diced (use a mix of sweet and tart varieties)
• 1 cup whipped topping
• 1 cup vanilla pudding
• 1/2 cup caramel sauce
• 1/4 cup chopped peanuts (optional for extra crunch)

Instructions

In a large mixing bowl, combine the diced apples and chopped Snickers bars.
In a separate bowl, gently fold the whipped topping into the vanilla pudding until well combined.
Pour the pudding mixture over the apples and Snickers, ensuring all ingredients are evenly coated.
Drizzle the caramel sauce over the top, creating a decadent swirl.
If desired, sprinkle chopped peanuts for an extra layer of texture.
Chill the Snickers Salad Dessert in the refrigerator for at least 2 hours to allow the flavors to meld.
Before serving, give the salad a gentle toss and garnish with additional Snickers chunks and a drizzle of caramel.

Frequently Asked Questions: Q1: Can I make this dessert in advance? A1: Absolutely! In fact, letting it chill for a few hours enhances the flavors.

Q2: Can I use different chocolate bars? A2: While Snickers adds a unique touch, feel free to experiment with your favorite chocolate bars.

Q3: Is this dessert suitable for a potluck? A3: Yes, it’s a potluck sensation! Prepare to share the recipe as guests will undoubtedly ask for it.

Cheesy Jalapeño Shortbread

 

Ingredients:

• 1.5 cups of all-purpose flour
• 0.5 teaspoon of salt
• 8 tablespoons of cold, cubed butter (equivalent to 1 stick)
• 2 cups of either grated cheddar or pepper jack cheese
• 1 egg, beaten lightly
• 2 to 3 fresh jalapeño peppers, minced finely

Instructions:

Begin by combining the flour and salt in a sizable bowl. Incorporate the butter by cutting it in, using either a pastry blender or two forks, until the mixture takes on a crumbly texture.
Mix in the beaten egg, and then blend in the grated cheese and finely chopped jalapeños.
Form the dough into a ball, wrap it in cling film, and refrigerate for one hour.
Preheat your oven to 400°F (204°C). Take the chilled dough, and shape it into small balls of about 1 inch in diameter. Arrange these balls on a baking sheet, either greased or lined, leaving about 2 inches of space between each.
Press down on each dough ball lightly with the base of a mug or a jar to flatten them.
Bake in the preheated oven for 14 to 18 minutes. They should be just beginning to turn a golden brown color.
After baking, allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Garlic Bread Pizza

 

Ingredients

• 1 Box Garlic Bread Texas Toast 8 slices
• 1 Jar Pizza Sauce
• Pepperoni or other pizza toppings
• 2 Cups Shredded Mozarella Cheese

How To Make Garlic Bread Pizza

Preheat oven to 375*.
Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings. Lastly, cover with cheese.
Continue this process until all the slices of bread are done.
Bake in the oven for 5-6 minutes or until cheese is melted.

The Best Pineapple Bake

 

Ingredients

1 20oz can crushed pineapple with juice

¾ cup sugar

2 eggs

2 tablespoons cornstarch

2 teaspoons vanilla

1 ½ tablespoons butter, sliced into pats

1 teaspoon cinnamon

How To Make The Best Pineapple Bake

Preheat oven to 350 degrees F and grease a 9×9 baking pan.

In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.

Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.

Bake for 45 minutes or until edges begin to t

urn golden.

Christmas Cherry Bars

 

Ingredients

For the Bars:

1 cup unsalted butter, softened

2 cups sugar

1 tsp salt

4 large eggs

1 tsp vanilla extract

¼ tsp almond extract

3 cups all-purpose flour

2 cans (21 oz each) cherry pie filling

For the Glaze: 

1 cup powdered sugar

½ tsp vanilla extract

½ tsp almond extract

2-3 tbsp milk

Instructions

Preparation:

Preheat oven to 350°F.

Grease a 15x10x1-in. baking pan.

Making the Dough:

In a large bowl, cream together butter, sugar, and salt until light and fluffy.

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

Mix in vanilla and almond extracts.

Gradually add flour to the mixture.

Assembling:

Spread 3 cups of dough evenly in the prepared pan.

Layer with cherry pie filling.

Drop remaining dough in teaspoonfuls over the filling.

Baking:

Bake for 30-35 minutes or until golden brown.

Cool completely in the pan on a wire rack.

Preparing the Glaze:

In a small bowl, combine powdered sugar, vanilla and almond extracts, and milk to reach desired consistency.

Drizzle the glaze over the cooled bars.

Serving:

Cut into slices and serve.

Enjoy your homemade Cherry Pie Bars!

SLOW COOKER RAVIOLI LASAGNA

 

Ingredients

25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)

1 lb. ground beef (can use mild sausage)

1 cup white onion diced

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. dried leaf oregano (not ground)

24 oz. marinara sauce (I use Rao’s)

8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.

Spray the slow cooker with non-stick spray.

Add half of the marinara sauce to the bottom of the slow cooker.

Add HALF of the bag of ravioli on top of that sauce.

Add all of the ground beef mixture over the ravioli.

Add the remaining ravioli over the meat.

Pour over the remaining sauce.

Sprinkle over the mozzarella cheese.

Place the lid on the slow cooker. Cook on LOW for 4 hours.

Serve and enjoy!

Notes

Should I thaw the ravioli?

Do not thaw the ravioli.

This recipe has been tested over and over with frozen ravioli and will work perfectly.

Can I use refrigerated-style instead of frozen ravioli?

I recommend using frozen for this recipe if at all possible.

If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Chocolate Eclairs

 

INGREDIENTS

70 grams butter

1 cup water (250 ml)

¼ teaspoon vanilla extract

1 cup plain flour (sifted) (125 grams)

2 eggs (whisked)

1 additional egg yolk Cream Filling

300 ml thickened cream (a little extra if I prefer more cream)

1 tablespoon icing sugar Chocolate Icing

⅓ cup dark chocolate chips (or milk chocolate if preferred)

⅓ cup thickened cream

DIRECTIONS

Preheat the oven to moderately hot (190 degrees Celsius, fan-forced).

In a saucepan, I’ll heat water and butter until the butter melts, and the mixture begins to boil. I’ll remove it from heat.

I’ll stir in sifted flour (adding flour all at once) and mix briskly using a wooden spoon. Returning to heat for 30 seconds, I’ll continuously stir. Removing from heat, I’ll stir in vanilla extract.

I’ll transfer the mixture to a bowl and let it cool for 10 minutes.

I’ll beat in the egg yolk and then each egg, one at a time until combined. I can use a wooden spoon or the slowest speed on a stand mixer.

Using a 2cm piping nozzle (ideally open star shape) and piping bag, I’ll pipe 6 x 13 cm long eclairs onto baking trays lined with baking paper. Making each end of the eclairs a little fuller, I’ll use a knife or kitchen scissors to finish piping each eclair.

I’ll bake for 25 minutes. Removing from the oven (leaving the oven on), I’ll allow them to cool for 10 minutes.

Cut eclairs in half horizontally with a bread knife, leaving one long edge intact. Return to the oven for 3 minutes, then let them cool on a rack.

Whip thickened cream and icing sugar until stiff peaks form.

Fill each eclair with cream using a 2cm piping nozzle, creating a wave pattern down the length. Place in the fridge.

Place chocolate chips in a bowl. Heat cream in a saucepan until boiling.

Pour heated cream over chocolate chips, stir, and let sit for a few minutes. Stir until combined.

Pour the chocolate topping onto a tray or plate.

Dip the top of each eclair into the glaze, let excess drip off for 30 seconds, then invert and place back on the tray.

Fill any gaps in the glaze with a teaspoon. Ref

rigerate to set and store