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This has got to be the most beautiful bark I have ever seen.  It’s simply a work of art and I could see anyone ecstatic over receiving this as a gift. Everything is all about peppermint bark this time of year, so I love this idea, yum!! The chocolate and peanut butter are so nicely marbled. Decadent and the perfect gift with this classic flavor combo. I made this as a last week and it came out so good! The instruction on melting the chocolate very slowly and at a low setting was definitely important — I don’t always do that with other recipes, but this one set up perfectly! I skipped the peanut butter cups making this a two ingredient recipe — so easy & will definitely be repeated :) This might be the most gorgeous bark ever to exist!! It is delicious Its the best and so so easy my 4 children even love it. I recommend to any chocolate lovers! So good! Very good with regular chocolate if you dont like dark chocolate This easy & indulgent Chocolate Peanut Butter Cup Bark is quick

I love fruit and chocolate together in cookies! It’s a combo that is not done enough. The colors and textures contrast so beautifully! I made these yesterday with honey instead of maple syrup. They are delicious. These cookies amazing! I made these with chopped strawberries and they were a big hit! Every one loved them (I have 5 kids). I finally found a breakfast cookie they will eat!!!!! These cookies are absolutely irresistible! They’re soft, chewy, and full of sweet berries and melty chocolate chips. What’s not to love?? Leftovers will stay fresh for at least four days if stored in an airtight container on the counter or a week if stored in an airtight container in the refrigerator—if they last that long! Soft & chewy oatmeal cookies full of juicy fruit & melty chocolate chips. They’re really easy to make & just 100 calories—but they don’t taste healthy at all! Get the full recipe and instructions here >> Raspberry Chocolate Chip Oatmeal Cookies @ amyshealthybaking

I made these tonight and they are delicious for low carb! I made with a combination of coconut flour and almond and see how it turns out. Since there are 6 eggs, it should not be too dry. this will make it very low carb indeed. These lovely, delicious, muffins are on my to do list. I like baking with gluten-free flours and don’t like using (or using very little) white sugar. So they’re exactly my thing. My kids would love these muffins and I love that they are gluten free! Regular muffins made with wheat flour are probably one of the worst breakfast choices you can make. And if you buy them in the supermarket, you’ll not only get a serious blood sugar spike from all the white carbohydrates and sugars, but also load up on preservatives, stabilisers and e-numbers. You’ll consume a bunch of empty calories and will feel hungry again after a couple of hours. Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab &

Delicious and refreshing Frosted Strawberry Lemonade. Perfect treat to serve your family! Dairy-Free, Sugar-Free, Low-Carb. THM-FP This is such a fun combination and so refreshing! My daughter is gluten and dairy free. She was craving a Chick Fil A frosted lemonade today Ingredients ¼ cup lemon juice ⅔ cup unsweetened almond milk 1 tablespoon collagen(optional) ½ teaspoon stevia (Now Better Stevia Extract) or 2 "doonks" of Trim Healthy Mama Stevia Extract 2 pinches Himalayan salt or Mineral Salt 1 teaspoon vanilla extract ½ teaspoon glucomannan 6-7 strawberries, fresh or frozen 3 cups ice cubes (around one full tray) Get the full recipe and instructions here >> Frosted Strawberry Lemonade @ mamashire.com

That definitely is adorable! What a perfect Thanksgiving treat! This is the cutest thing ever! I am in love with this pumpkin pie design! It is killer! Makes THREE pies, which my grown children love, because it means there’s always pie for them to take home, along with all the other leftovers. Can’t wait to surprise them with this! Adorable! To simplify the process of making this Adorable Turkey Crust Pumpkin Pie I used some store-bought pie crust that can be found in the refrigerator section of the grocery store. If you have a penchant for making your own crust, by all means use your favorite recipe, but be sure you make enough for a double crust pie. This Adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble, and bake this fun holiday treat Get the full recipe and instructions here >> Adorable Turkey Crust Pumpkin Pie @ kudoskitchenbyrenee.com

This Baked Caramelized Onion Dip with Gruyere Cheese has just the right amount of creaminess with plenty of sweet caramelized onions and melted cheese in every bite! Hot, bubbly, and delicious! This Baked Caramelized Onion Dip with Gruyere Cheese is absolutely insane! Well, not insane like Lizzie Borden, this is the type of insane your family will love! Ingredients 2 cups caramelized onions (RECIPE BELOW) ~3 large onions 1/2 cup Mayo 1/2 Sour Cream 1 1/2 cups of shredded Gruyere cheese divided 1 tsp Garlic powder A few grinds of Fresh Ground Pepper to taste Get the full recipe and instructions here >> Baked Caramelized Onion Dip with Gruyere Cheese @ foxvalleyfoodie.com

I just made this with a few modifications. I trialed the recipe before making it for Christmas gifts. In my trial I found it to be super sweet when made as written. When made for gifts I doubled it but I used just a little over half the honey, only a couple tablespoons of sugar, and the recommended cinnamon. Plenty sweet and honey flavor without the gritty taste with all the sugar. Cinnamon Honey Butter is a fast and easy make-ahead topping for your fresh baked rolls this Thanksgiving or Christmas. Also makes for a great neighbor gift or hostess gift!  Ingredients 1 cup (2 sticks) salted butter, room temperature 1 cup powdered sugar 1 cup honey 2 teaspoons cinnamon Get the full recipe and instructions here >> Cinnamon Honey Butter @ thefoodcharlatan.com

I have been making these cookies for years but mine are called Amish Cookies. They are very addictive! I have never kept them in the fridge though. At Christmas I use cookie stamps to squish them down and have snowflakes! Instead of pink frosting I left it white, added peppermint flavoring and sprinkled crushed candy canes on top. They were a great. Big hit. These are the best cookies I’ve ever made !!! They turned out great! I followed the recipe to the letter (including using my 1 and 1/2 inch cookie scoop) and the recipe made 60 heavenly cookies! Just to give you an idea of the size the cookies are when squished down with a glass, my cookies measured about 3 and 1/4 inches diameter. I can’t wait to pass these along to those I baked them for.  Everyone needs a good go to sugar cookie recipe, and this is it. If you live in Utah, then you’ve probably tried the amazing Swig Drive Through Stop sugar cookie, they’re the best! If you don’t live in Utah (or even if you do), you’ll want to m

Made these tacos last night for my family, and set all the ingredients out in bowls for everyone to make their own. My son started putting his (light) ranch dressing on the tortilla, so he would have a “bit of ranch in every bite” and we all had to follow. Loved them!! And super easy to make! These are so delicious! Made them once, now I’m making them again! these so amazing! Chicken-bacon-ranch is one of my favorite flavor combinations. My husband would LOVE These too!!! A perfect dinner for any night of the week. These chicken ranch tacos combine some of our favorite flavors to make a fun and easy dinner – it’s almost like a chicken club sandwich in taco form! This recipe for chicken ranch tacos is grilled chicken with bacon, homemade ranch sauce, cheese and fresh vegetables, all stuffed inside warm flour tortillas. A family friendly meal that's simple to make and fun to eat! Get the full recipe and instructions here >> Chicken Ranch Tacos @ dinneratthezoo.com

Made this a couple of days ago and it’s delish! Gets better everyday. I used all vanilla extract and still had a good coconut flavor. Think I may toast some of the coconut next time. I didn’t add the glaze-just not a big fan. In all honesty this cake is really simple. The batter comes together quickly. You could even toast the coconut to add another layer of flavor! INGREDIENTS 1 cup butter, room temperature 8 ounces cream cheese, room temperature 3 cups granulated sugar 6 eggs 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract) 1 teaspoon kosher salt 1 teaspoon baking powder 3 cups all purpose flour 2 cups shredded flaked coconut     Glaze 2 cups powdered sugar 2-3 tablespoons milk Get the full recipe and instructions here >> Coconut Cream Cheese Pound Cake @ cookiesandcups.com

I made these espresso topped cupcakes that are made with real ground espresso powder, which is actually quite tough to find, so your best bet is to order it online ahead of time. With just a little added powder, this topping becomes delicious espresso frosting that pairs well with just about any cake, but my first choice is chocolate with some added coffee. Ingredients 1 cup butter, softened 2 1/2 cups powdered sugar 2 teaspoons vanilla 2 teaspoons espresso powder Get the full recipe and instructions here >> Espresso Frosting on Chocolate Coffee Cupcakes @ revamperate.com

Such a cute idea, I had to try it. They turned out great in that they were easy to prepare & taste wonderful. I just made these for the first time for a Christmas Party and they came out great. I just made these by mixing a half roll of Pillsbury chocolate chip cookie with a half roll of Pillsbury peanut butter dough. Came out perfect! This was such a great recipe. They were a HUGE it! I used a sugar coated pressing device to form dough cups before baking and then after baking. If you do not have a 2″ cookie cutter to cut the excess off, try to get one. I think that would have really helped for the excess lip. I ended up taking kitchen sheers and cutting the ones that had excess crust once they cooled. Also…do not try to remove the cups while they are hot!  I ruined several of them 😉 The pretzels are tricky. I broke several. Have patience with them. I found that if I left a flat end on the pretzel and attached that part to the cup, they were easier to to attach. For the ganache, u

It caught my eye because it’s such a unique, beautiful combination of ingredients that work really well together. The cake itself is perfection. Beautiful and elegant. This cake is just plain delicious.  It has all of the flavors of the season, without being too in-your-face festive or gimmicky.  The shredded pears add plenty of moisture while the bit of almond meal lends great texture and flavor to this tender, little cake.  I was planning on a maple buttercream, but maple alone just wasn’t cutting it.  Instead, a pinch of spice and dash of molasses create great depth of flavor and help balance out the cloyingness of straight maple syrup.  The vanilla bean seeds add a touch of warmth in both the cake and frosting to round out all of the flavors. I frosted the cake as smoothly as possible. I used an open star tip to pipe simple stars around the bottom.  For the top of the cake, I piped shells around the edges – starting at the edge furthest from me, then tapering off the pressure and p

I’ve made this for a few years now and hands down it is the best banana bread recipe out there. Awesome easy recipe. I made this in minimum time. It went all at once……only thing left is a promise you make it every weekend. Yummy every time! I did not have the correct loaf pan size so I baked it in a miniature bundt pan and it looked really nice! However the baking time was dramatically less, about 35 minutes, so not sure if that had to do with the pan. Great taste! I’ve even changed it up sometimes too, I add 3/4 cup wheat flour, 3/4 cup white flour or made my oatmeal flour (using a small food processor) , cut the sugar to 1/2 cup brown sugar. I’ve also added 1/4 cup chocolate chips and 1/4 cup of shredded coconut along with 1/4 cup walnuts (was told its the best bread ever for that loaf) lol… My point is you can play around with this recipe, making it different if you want to for friends or family with different taste/ or sugar restrictions.. Of course the original is awesome too! I w

This is fantastic. I followed the recipe except substituted Trim Healthy Mama products for the swerve, better stevia, and isopure. At first I couldn’t get the cream cheese and butter to fully mesh, so I got out my hand mixer and started blending it together while it continued to heat. It took about a minute and 30 seconds to fully incorporate. Then I continued to beat in the peanut butter. After I added the remaining ingredients I was a bit scared as it had a very grainy texture, but once again … mix, mix, mix, did the trick. I cranked up the hand mixer to high and continued until this gorgeous smooth emulsion was produced. And it tastes “take to Thanksgiving dinner” good. This is the hands down best peanut butter fudge I have ever had! I’ve made it 5 times now and it’s only been 3 1/2 weeks. Can you say ‘AMAZING’! I’ve lost about 35 pounds on the Keto diet and these little bites of heaven have helped me stay eating low carb and sugar free. I can’t thank you enough! Anyone who reads th

These look wonderful. With butter and jelly oh, my!! Mmmm, biscuits and white gravy! I just made these tonight for dinner…nothing beats good ole biscuits and sausage gravy for dinner. The biscuits were YUMMY!  Yummy! I just whipped these up to go along with meatloaf leftovers. Everyone loved them. They were quick, easy, light and fluffy. The best comment was “THIS is why I don’t like Grands biscuits!” I put the butter in the freezer after I cut it up so that it was extra cold once I got the dry ingredients mixed up. I stirred my egg and milk together. I used salted butter and skim milk.  They were by far the BEST biscuits I’ve ever made OR tasted! They baked up soooo fluffy & tender! Great buttery flavor, too. I’d never seen biscuits made with egg or cream of Tartar, so maybe that’s the secret??? I can say that I’ll probably never mess around with another biscuit recipe again though, this one is IT! They are SOOOOO fabulous! Soft and light and buttery, the flavor is divine! They ar

I bought a ice cream maker so I could make this! It is so good. It was delicious. Super delicious. I think this may be my new favorite ice cream! This ice cream looks like a serious dream! I love raspberries and the colors here are amazing. This came out DELICIOUS. I couldn’t believe how easy it is to make and tastes like real ice cream!! I didn’t rush the process, mixed everything and let it chill in fridge overnight. Once in the Cuisinart ice cream maker it churned to soft serve consistency fast, like in ten minutes max. Only thing I’d change is reduce the rasberries to about 1/2 cup. It swirls better and the flavor of a whole cup made it more rasberry flavor and pink. But still really good. I did take it out of freezer for about 15 min prior to scooping into cones. No ice crystals either on this recipe. Next one will be with blueberries.  It’s as easy to make as it is delicious! Great recipe! Oh, and raspberries are just amazing, especially when you throw them in a creamy, dreamy fr

This is one of my fave summer salads but I tend to stay away because of the amount of mayo! What a great idea to use Greek Yogurt! Love Love this. I love broccoli salad and this recipe is my go to! Bacon is definitely the best way to instantly kick salads up a notch.. im always on the lookout for fresh and nutrious salad ideas. I use apple cider vinegar and add a little adobo to give it a little kick. I do blanch my broccoli though bc we like it slightly tender. Love that I can easily modify this recipe to my taste while keeping calories down! I used green onions because I didn’t have any red & I substituted agave nectar for sugar and fake bacon for the real stuff (because I’m a vegetarian). This recipe is awesome! Just a couple thoughts. I used craisins instead of the raisins, added some chopped red and yellow peppers, and substituted stevia for the sugar. I refrigerated the leftovers and brought it out again today. It was even better today after all the flavors combined. I will a

Raspberry and chocolate are made for each other, we’re talking serious BFFs, so that makes these Raspberry Chocolate Cupcakes just perfect to share with the ones you love. Bake these sweet treats for Valentine’s day or any day you want to spread around a little extra love. You’ll be a hero, especially if you add little cookies on top. Two desserts are totally better than one. With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious. Ingredients:     Cupcakes 2 ounces unsweetened chocolate, finely chopped 2 tablespoons Dutch-processed cocoa powder ⅓ cup boiling water ½ cup sour cream ¼ cup Framboise 1 cup plus 2 tablespoons cups unbleached all-purpose flour ¾ teaspoons baking soda ¼ teaspoon salt 4 tablespoons butter, softened but still cool ¾ cup

It was probably one of my favorite pumpkin recipes EVER. And that’s saying a lot because I have made a million pumpkin recipes. I just made it and I even overcooked it a little bit but it’s still SO GOOD! I added cocoa powder and baked it it a wider pan. It’s basically like brownies. So good. This recipe is awesome! I will most likely be making this one again, as long as I can get myself to get into the kitchen again now that school is starting lol I did double the recipe because I wanted to give a loaf away. I was worried it still did not seem like enough batter, but the loaves are still a good size – crusty and bread-like, not that overly gooey quick bread (or failed banana bread) feeling, which is so nice!  This bread is gorgeous and looks so moist and delicious! I am a pumpkin freak and eat it many ways like oatmeal, yogurt and smoothies but my favorite way to eat it is obviously pumpkin bread! Everyone loved it! I even cut a few slices into cubes and skewered them along with some

I've made these. My brother and sister enjoyed it. I used blender to mix all the ingredients with the mushrooms, so as not to leave any visible traces. These turned out so good! I didn’t read the directions all the way through prior to starting (at 8:00 pm) & didn’t realize they had to sit marinate for 2 hours! Either way – ended up having them 3 days later. I used a Cuisinart for the onions and the mushrooms. We all had the “meat”balls for dinner tonight and they are really good! Very good! Will definitely make again. They are delicious, we’ve just cut way down on the meat we’re eating and loving finding lots of new recipes. We love meatballs and love to find new ways to make them. Love how “meaty” these sound with the mushrooms.  These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner! Get the full recipe and instructios here >> Vegetarian mushroom meatballs @ cooktoria.com

These are great! I made a side of cilantro-lime rice to go with it – YUM. However, I used the Morton & Bassett Chili Powder for the enchilada sauce and still only put 3 Tbs. I ended up reducing it too long and added a cup of chicken stock to take the sauce further and to make it a little more spreadable. It is still pretty spicy for me, which is surprising! I like spicy. I think next time I’ll only use 2 Tbs of chili powder, or perhaps just one. Awesome recipe! Can’t wait for my husband to try this! After the sauce was done I added a splash of tequila and the zest and juice of one lime. Totally freshened it up and made the flavours pop! I have cooked this 3 or 4 times now for family and when having guests over and its a hit with everybody! The sauce is incredible, amazing recipe, truly is the best enchilada recipe around. I have to tell you how delicious this is. It is easy and healthy as well. It’s one of my go to crowd meals and  people always ask for the recipe. I make it every

Holy cow these were delicious!! I used the boneless/skinless thighs and they worked perfectly. I turned the temp down to 400 and only baked them for about 35 minutes. They were fairly small and I didn’t want it to burn! These will be added to my rotation! Love the honey and soy, two main staples in my house . Just made a big batch last week! I like to add a little mirin to it as well, but then I use a little less soy sauce and honey to offset what the mirin adds. I did change on thing I used 2tbs. of seasame oil instead of any olive oil. It marinated for 8 hours prior to cooking. I should have made more! ’cause it’s gone. This was soooo delicious! We had a ton of thighs/legs so I’ve been trying a few different recipes lately. The last one was a lemon/thyme which was amazing, but my boyfriend and I liked this one EVEN BETTER! The one thing I did slightly change, and would highly recommend, is that I added some red pepper flakes and chili powder for a little kick. We like spicy in my hou

Before you get baking for next weekends games (because I know you all tailgate, right?) you need to print this recipe. These ooey gooey Chocolate Chip Caramel Butter Bars are the dessert that your next party will be talking about for days. Easy sugar cookie bars filled with chocolate chips and sandwiched with gooey caramel sauce! These gooey bars are perfect dessert recipe! They are SO addicting. Ingredients: 1 1/2 cups unsalted Challenge butter 1 1/2 cups granulated sugar 2 large eggs 2 tablespoons vanilla extract 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 4 cups + 1/4 cup all purpose flour, divided 2 cups chocolate chips 1 (11-12 ounce) jar caramel or salted caramel ice cream topping Get the full recipe and instructions here >> Chocolate Chip Caramel Butter Bars @ crazyforcrust.com

So, um, this recipe is ridiculously simple, but I'd feel guilty if I kept it all to myself. We are talking three very simple ingredients, minimal prep time, and maximum flavor. Pomegranate + Dark Chocolate + Sea Salt + 5 to 8 minutes of your time = FABULOUS LITTLE TREATS. A super simple, delicious recipe for dessert I'd recommend using a high quality dark chocolate for this easy, little recipe. Poms are in season, in the Northern Hemisphere, September to February (Aussies, sorry, you have to wait till March). So, this little treat would make a great Valentine's Day gift - as opposed to a foil wrapped (delicious, but not-so-great-for-you) chocolate heart. Ingredients: 2 1/2 cups pomegranate seeds 5.25 ounces (150 grams) good dark chocolate, melted* 1 tablespoon sea salt Get the full recipe and instructions here >> Pomegranate & Dark Chocolate Bites @ shinyhappybright.com

Another superb recipe! the flavors were very well balanced and it is so well written that it was very easy to prepare. I made two pounds of fresh noodles but the broth had so much flavor that we kept wanting more noodles (a very good thing). We loved it! This is a great soup base and a perfect winter warmer. I used a mesh skimmer (shallow spoon) to remove the scum from the top of the beef broth instead of pouring it through a sieve. Then I ladled some of the beef and stock into the second pot before carefully pouring in the rest. I found this was easier for me to do alone (and less dangerous/messy) because my sieve didn’t sit well on top of the second pot. My largest pot wasn’t big enough for all that liquid so I used less water than the original recipe which made the soup base a bit stronger. When I was serving, I just added a little boiling water to the bowls to dilute the soup to taste but I actually prefer the soup stronger anyway.  Very delicious.  This spicy beef noodle soup reci

I made these today and they were mouth watering delicious. Substituted the egg for 1/4 cup apple sauce. They turned out wonderful, they were still delicious! This recipe is a keeper !! so so so so yummy ^_^ my parents and i loved them! i can’t wait for my brothers to come home tomorrow to try them. Easy and delicious!! I’m pretty sure I already need to make another batch! The icing hasn’t even cooled all the way, and they are almost half gone!! (I suppose it was a seal of approval from my husband!). They’re as wonderfully delicious as they look. Very filling. These amazing, delicious, melt-melt-in-your-mouth pumpkin cookies with caramel frosting! I would have my oven on all day, heating my whole house up, just to make these cookies, and it would be totally worth it. Even in 100 degree F weather! They are just that good! These cookies are the BEST! Melt in your mouth soft pumpkin cookies with caramel frosting.  Get the full recipe and instructions here >> Pumpkin Cookies with Cara

Caramelized Butternut Squash makes the tastiest side dish! It's one of the best ways to cook butternut squash and it's super easy to make! With a little sweet and a little spice, this butternut squash recipe will knock your socks off!  On its own, squash has a great flavor but when you caramelize it, it really brings out the sweetness of the squash. It is so fragrant and flavorful! Adding a little bit of cayenne to the caramelized butternut squash gives it a little added kick in every bite. The combination of salty, sweet and spicy is so tasty! I really think this is the best way ever to make caramelized butternut squash! Ingredients 2 medium butternut squash (about 4-5 pounds total) ¼ cup Truvia Brown Sugar Blend 5 Tbsp. unsalted butter, melted 1½ tsp. salt fresh cracked black pepper cayenne pepper, to taste (omit if preferred) Get the full recipe and instructions here >> Caramelized Butternut Squash @ yummyhealthyeasy.com

My husband LOVES kit kat bars. We even made them homemade for him as a Christmas present. These would be perfect for him!! The beauty of this cookie recipe is that you can add whatever you want to it. Candy, different flavors of chocolate chips, toffee, whatever you want. For this batch I added chopped Kit Kat bars and white chocolate chips. I like the balance between the white chocolate and the Kit Kats. If I’d added milk or semi-sweet chocolate, I think the Kit Kat would have gotten lost. You can add your favorites! My favorite chocolate chip cookie recipe is now filled with chopped Kit Kat candy bars and white chocolate. Kit Kat Cookies are my new favorite! Ingredients: 1/2 cup unsalted butter, softened 1/3 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking soda 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/4 cup Kit Kats, strips separated and broken into thirds (about 10 fun sized) 1/2 cup white chocolate

My husband and I have been craving a nice homemade pot pie. I looked on line for over an hour before I found one that peeked my interest (and I had all the ingredients on hand) So very glad I did. My husband is the pastry king in the house so he made that and I made the rest. OMG we both love it. EXACTLY the flavour we were looking for.  This recipe makes two potpies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Then you get the best of both worlds – a homemade pie that needs no work except heating up This recipe for The Best Homemade Chicken Pot Pie pot pies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Ingredients: 4 Tablespoons butter 2 medium potatoes, peeled and cut into 1 in pieces 3 medium carrots, cut into 1in pieces 1 medium onion 1 rib of celery 2-3 garlic cloves, minced 6 Tbsp all purpose flour 3 cups chicken (or veg broth for veg version) 4 cups cooked chicken meat, shredded or cubed

I made this again, using 2 purchased graham crusts…..the filling went to about 3/4 full in each crust, leaving room for the pie filling put on after chilling time. I took the label off the plastic part of the pie plate, turned it over, used it as a cover while chilling the cheesecakes. I put the timer on for mixing the cream cheese/vanilla/powd. sugar……then timed again when mixing in the sour cream/whip cream….then last 30 seconds put mixer on high. The fam said it’s absolutely the best ever easy cheesecake……….even my autistic son who doesn’t eat much in way of sweets, loved it as it is not overly-sweet. Great recipe. I think my dessert life is now complete!  I don’t count calories with dessert. When I have dessert, I want it to be just like this one — smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust. And since I don’t indulge often, the pieces are big and worth the wait. Looks like a holiday worthy recipe that is much more simple to

I made this pie for a work potluck, and won runner-up! :) Although it takes some time to put each layer together, it is very easy and it looks so impressive for the little amount of effort involved. The best no bake oreo pie! Oreo crust, oreo cream cheese filling, chocolate ganache topped with oreos!! It was really easy to make this oreo pie gluten free by using gluten free oreos. All of the other ingredients in the recipe are naturally gluten free, but sadly not calorie free, haha. Ingredients:     Oreo Crust 1 package oreos 1 stick butter, melted     Filling two, 8 oz packages of cream cheese, softened 1 cup powdered sugar 1 tsp vanilla extract 12 oreos, chopped 1 container Cool Whip (8 oz), thawed     Chocolate Ganache 1 & 1/2 cup chocolate chips 1/2 cup heavy whipping cream     Topping Oreos, some cut in half, others chopped Get the full recipe and instructions here >> No Bake Oreo Pie @ thefirstyearblog.com

These popcorn balls are so cute and festive too. I love how they don’t get hard. Awesome tip too. I do the same when I make rice krispie treats. Um…I might eat them right out of the bowl. Oh my goodness, I love how adorable and fun these popcorn balls are! We LOVE all popcorn snacks and this would sure turn into a family favorite too! I love how the festive straws and bows, hope you had a great Halloween. Each piece of the popped popcorn is covered inside and out with the creamy, caramel-y, marshmallow-y and sticky mixture.  It stays sticky.  It doesn’t get hard like some caramel popcorn. A perfect halloween treat, A gooeyness of caramel and melted marshmallows all intertwined with popcorn… then rolled up in to a ball of absolute decadence!  Ingredients 1 cup granulate sugar 1 cup light brown sugar 1 cup light corn syrup 1/2 cup water 1/2 teaspoon tartar 1/2 cup butter 1 teaspoon baking soda 4 cups mini marshmallows 13-14 cups popped popcorn  Get the full recipe and instructions here &

Simple and delicious Halloween Sugar Cookie Cake with a homemade cream cheese frosting. It's the perfect Halloween dessert! Since Halloween is almost here I wanted to share one last Halloween treat. Today’s recipe is for Halloween Sugar Cookie Cake (kinda like the one we did for the Fourth of July!). This is a GOOD one for Halloween parties. We made this awhile back and we added our favorite candies like Hershey’s Cookies N Cream, Halloween M&Ms and sprinkles!! You can add whatever candy you like and use whatever color of frosting. I would just make sure the colors are related to Halloween.  Ingredients 1 - 16.5 oz refrigerated.roll of Sugar Cookie Dough ½ cup butter softened 4 oz. cream cheese softened 4 - 4½ cups powdered sugar 3-5 TB milk 1 tsp. vanilla food coloring Halloween Candy and sprinkles. If you want to make an easy treat that is a GIANT Sugar Cookie and perfect for your party – try this one! Get the full recipe and instructions here >> Halloween Sugar Cookie

I made this a few nights ago and it was so good! It’s the first time in a very long time that this dark meat lover actually enjoyed chicken breast. It was so moist and the whole dish was just so flavorful! I made mashed potatoes to go with it and the sauce was perfect with them. Leftovers the next day were just as amazing! I didn’t have pepper jack cheese so I left that out, and I had heavy cream and skim milk so I used a cup of each for the sauce, increased the amount of mozzarella and there was plenty to put on the mashed potatoes I made with it. The chicken was so moist! I will definitely be making this again! Amazing!! It was a hit in my house evem the kids loved it! Juicy, flavorful…there were no leftovers! Lol… Def will make again! All of my favorite ingredients combined into one. A delicious way to cook boneless, skinless chicken breasts..the chicken is guaranteed to be moist and tender...gluten free, low carb, packed with protein and vegetables. Comfort food and healthy ingredi

Try these cookie dough cake ball mummies for Halloween. There's no baking involved and the cookie dough is safe to eat! Try them at your Halloween party! The best part about these Halloween cookie dough mummies is that there is no baking required, and yes, the raw cookie dough is perfectly safe to eat! And didn't they turn out so darn cute! Wouldn't these be great to serve at your upcoming Halloween party? Ingredients: 1⁄2 cup butter, softened 3⁄4 cup brown sugar, lightly packed 1 teaspoon vanilla extract 1⁄2 teaspoon coarse salt 2 cups all­ purpose flour 1 cup mini chocolate chips 14 oz can sweetened condensed milk Vanilla candy melts or white chocolate pieces Wilton candy eyes Get the full recipe and instructions here >> Cookie Dough + Halloween Mummies = Yum! @ catchmyparty.com

Just finished this for dinner tonight and it’s the most perfect mac and cheese! The amounts of garlic and cheese you have here are perfect. Just perfect! Even my son who hates mac and cheese now loves it! It wasn’t too heavy like other recipes we’ve had in the past.  This Garlic Parmesan Mac And Cheese is better than the original! A thick and creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories and time! Ingredients: 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)     Crispy Topping: 1½ tablespoons butter ⅔ cup Panko breadcrumbs     Sauce: ¼ cup butter 4 cloves garlic, crushed ¼ cup flour (all purpose or plain) 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use) 1 tablespoon cornstarch (corn flour) salt and pepper, to season 1 tablespoon chicken bouillon powder (or a vegetable stock powder) ¾ cup low fat grated cheddar cheese 1 cup grated parmesan cheese, divid

These look wonderful! We have some super early mornings (farm life <3) and these would be perfect for a grab and go breakfast. I think my boys would really love these. Great recipe! The pumpkin energy bites are amazing. Cup of hot tea or coffee and a couple of bites, I’m set with no more hungry, hungries. These pumpkin energy bites incredible! Some of the prettiest energy bites I’ve seen – the orange and chocolate contrast so well. And I’m all over the protein punch! These are dangerously easy  These easy & healthy snacks are full of protein and lots of rich chocolate! Store them in an airtight container in the refrigerator for up to one week. Like a healthy snack version of the cookies! Only 6 ingredients & almost 10 grams of protein! If you constantly crave pumpkin chocolate chip cookies like me, these are the perfect solution for avoiding that sugar rush and sneaking in some protein too! They’re lightly sweetened, with a subtle pumpkin and cinnamon taste, and packed with

I made these mini cheesecakes yesterday. I can’t stop eating them!! Best desserts I’ve ever made! I’m a huge fan of pumpkin cheesecake and I’d say these are right up there with Cheescake Factory!!! They was great! I love the perfectly portioned cheesecakes! So beautiful and tasty looking! They are amazing!  I have been searching for mini pumpkin cheesecakes for my upcoming Autumn Cocktail Party and have tried various recipes, but this one was the best.  So yummy and perfect.  My only comment would be that I would not suggest using a regular muffin pan like I did.  They stuck to the bottom & sides.  I even sprayed with Pam!  I did not want the ridges of the muffin liners so that I why I went without, but I think that would work.  Instead, I just picked up a Norpro nonstick mini cheesecake pan from Amazon in which the bottoms pop up for ease of removal.  Next time I would probably use liners as I had a little difficulty getting them out of the pan. Also, I recommend to fill the mini

Crazy delicious and I love that they’re no bake! Perfect to whip up for a pumpkin cravin. This is fantastic! Such a perfect fall dessert! Definitely a must-try! Loved the individual no bake pumpkin cheesecake! The fact that they are not too sweet is great as the pumpkin and spices are most flavorful. I used chocolate brownie type cookies for the crust as I happened to have them on hand. They were divine! There was no need to chill them (since the ingredients are already cold), although you could definitely make these in advance for special occasions! We gobbled them up right away, not a single crumb was left! I hope you’ll give these individual no-bake pumpkin cheesecakes a try, I think you’ll love them! Ingredients 18 round gingersnaps or Biscoff cookies, crushed 2 tbsp. unsalted butter, melted 1½ c. heavy cream, divided 1 (8 oz.) block cream cheese ½ c. brown sugar, packed 1 tsp. vanilla extract ¾ tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. ground ginger pinch ground cloves ¼ ts

Love this idea!  We have lots of Fall and Thanksgiving entertaining coming up, so a cheese leaf platter is the perfect idea! Easy, fun, delicious. Enjoy! Make it a Yummy day! Add some pretzel crackers to the platter before serving it. They have a woody look that makes them fit with the leaf theme of the platter, and the contrast of the crackers and cheese makes the leaf shapes show up better. If you add crackers like this, don't do it too far in advance or they will loose their crispness. Wait until serving time, gently lift the cheese leaves and tuck pretzel crackers underneath. It doesn't take long and can be done at the last minute. I love the colors of fall leaves, and this is a fun, festive way to celebrate fall leaves on a cheese platter. An added bonus of this party platter is that it can be prepared at least 2-3 days ahead. No last minute panic! Get the full recipe and instructions here >> Autumn Leaf Wreath Cheese Platter @ theyummylife.com

Succulent cabbage sauteed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I made this today with trader joes shredded cabbage and carrots plus canned dice tomato. It was very good. I need to double the meat next time.Soooooo yum!! Omg!! This was amazing. Only thing I’d say is olive oil on high heat is definitely not a good idea, goes rancid… I used coconut oil. I did add onion and garlic to the chicken while sautéing and used chicken breast instead. Also used one can of diced tomatoes because I didn’t have fresh, and only half cup of stock. I used 2 bags of store bought coleslaw and an organic rotisserie chicken. I also switched out smoked paprika for the sweet paprika. My whole family loved it. They all agreed that I can fix it again. Absolutely DELICIOUS!!! We Ooohed and ahhhed over our bowls and couldn’t say enough nice things!!!It is unbelievable how such a simple, quick recipe tastes like it took all day