Super Easy Stromboli

Yum! This was so easy & really good. Nice change from pizza. I made a couple changes based on what I had on hand & personal preferences. I reduced in half for our smaller family & made one big stromboli rather than smaller ones.
 
I only put half the sauce inside & saved the other half for dipping. I used salami, pepperoni & Italian sausage because that is what I had. And I slightly sauteed the veggies with a little olive oil & Italian seasoning. That is the great thing about this recipe is there are so many ways to change it up. The possibilites are endless.
 

 
 
Great. I omitted the sauce and served it on the side as a dipping sauce. A suggestion from a friend was to add a little yellow mustard to the dough before laying everything else on. Surprisingly the mustard gives it a good taste.
 

Thai Tea Recipe {Make this Now}

Very soothing and warm. I am definately going to make my kids drink it when they have a sore throat. I liked it and my three year old liked it. My husband even liked it and I didn’t expect him to, because he isn’t too fond of honey. I haven’t tried it on my 8 year old, but she loves honey. Yum to my tum. Think I will go make a glass right now!
 

 
 
Very soothing and warm. I am definately going to make my kids drink it when they have a sore throat. I liked it and my three year old liked it. My husband even liked it and I didn’t expect him to, because he isn’t too fond of honey.
 
I haven’t tried it on my 8 year old, but she loves honey. Yum to my tum. Think I will go make a glass right now!
 

Layered Cherry Cheesecake

My family has also been making this for years! One tip: recently I made this with cream cheese and cherry pie filling  to set properly. Still tastes good, but if you want it to set in a reasonable amount of time, you must use the regular version
This is absolutely the best cheesecake in the world. My family fights over it. We used to save it for special occasions but now we make it year round. It’s a soft, no-bake version of cheesecake with vanilla wafer crumbs added to make it fluffy…not like regular cheesecake.
If you have a hard time finding Dream Whip, you can cut out the milk and use one small container Cool Whip instead and still get the same end result. I like to make this lighter by using light Cool Whip, reduced fat cream cheese and light cherry pie filling.

CREAMY AVOCADO CITRUS SALAD DRESSING – NO CREAM, NO OIL!

This was an amazing dish that my family loved. I made a few adjustments to it – outcome restuarant quality. I grilled shrimp with a little butter and garlic and added the shrimp on top of the salad. It was amazing. Also on a side note, my husband is not a big fan of melons so for his portion I substituted it with tangerine slices.
 
I actually changed up the dressing recipe and added red wine instead of the vinegar removed the clove garlic and just used cayenne pepper. It was definitely a keeper… I would try it again!
 

 
CREAMY AVOCADO CITRUS SALAD DRESSING – NO CREAM, NO OIL!
 
INGREDIENTS
 
1 ripe avocado
1/4 c apple cider vinegar
1/4. c. honey
3 T. lime juice
1 clove garlic
1/4 c. cilantro
1/2 small jalepeno (or your preference)
1/4 c. water or more, to thin to preference
Salt and pepper, to taste
 
INSTRUCTIONS
 
Add all to food processor or blender and whiz up about a minute or until smooth and creamy. Add a drizzle of water (for salad dressing) to make it thinner. Keep it thicker to spoon on top of fish or chicken or pasta.
 

JULIA CHILD’S AMAZING BROWNIE RECIPE

I used only whole wheat pastry flour and the recipe came out wonderfully. I used coffee granules instead of coffee extract; those were the only changes I made to the recipe.

My one piece of advice would be to freeze the brownie for an hour before cutting it so the pieces will cut more cleanly. I used parchment paper so I was able to lift the brownie out of the pan very easily before freezing and cutting. I would be interested to know what the benefit of applesauce and buttermilk are to this recipe.


JULIA CHILD’S AMAZING BROWNIE RECIPE
INGREDIENTS

1¼ cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped (Iused chocolate chips)
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Optional peanut butter filling:
¾ cup creamy peanut butter
½ cup powdered sugar
2 tablespoons butter, room temperature

INSTRUCTIONS
  • Heat oven to 350°.
  • Sift flour and salt together; set aside.
  • *Optional step for peanut butter filling: With electric mixer, beat peanut butter, powdered sugar, and butter until very creamy, about 3 minutes. Set aside.
  • To make the brownies, melt chocolate with butter in double boiler, stirring frequently. Alternatively, you can melt in microwave in 30-second increments, stirring in between. After dissolving, add 1 cup of the sugar to the mixture; stir to blend. Add vanilla and stir.
  • Pour the mixture into a large bowl.
  • In stand mixing bowl whisk together the remaining cup of sugar and the eggs until just combined.
  • Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
  • Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3-4 minutes.
  • Using rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
  • When the eggs are almost completely incorporated, gently fold in the dry ingredients.
  • Pour and scrape the batter in to an unbuttered 9-inch square pan. Note: I sprayed with a little baking spray just to make sure they didn’t stick.
  • *Optional step: drop teaspoonfuls of peanut mixture into the batter and throughout the pan.
  • Bake the brownies for a minimum of 45 minutes, during which time they will rise a little and the top will turn dark and dry.
  • Cut into the center at about the 30-minute mark to see how the brownies are progressing: they are perfect when they are just barely set and still a little gooey. Note: Some people like them a little less gooey. If so, bake an extra few minutes.
  • Cool the brownies in the pan on a rack.
  • Optional: sprinkle with powdered sugar.


PALEO HOT CHOCOLATE

This is the best hot chocolate I have tasted yet. I opted to make mine on the stove instead of the microwave. I also used milk chocolate instead of semi-sweet and I love the cinnamon taste.

I think the cinnamon makes this special. I topped with whipped cream, cinnamon and nutmeg. A five star keeper in my book!


PALEO HOT CHOCOLATE

INGREDIENTS

Yummy Paleo Hot Chocolate!
3 TBS Unsweetened Cocoa Powder
1/2 C Full-Fat Coconut Milk
1 C Boiling Water
1/2 tsp Vanilla Extract
1 TBS Organic Raw Honey
1 tsp Cinnamon

INSTRUCTIONS
  • Add cocoa to boiling water and stir with a fork until completely dissolved (this step is important if you do not want chunky hot chocolate).  Add cinnamon and honey to the hot mixture.  Finally, stir in the coconut milk and vanilla.  If necessary, heat for 30 seconds in the microwave for a steaming mug of chocolatey goodness!
  • If you like it a little creamier, try adjusting reducing the amount of water and increasing the amount of coconut milk until it gets to the desired creaminess.
  • I also tried pouring the mixture over a glass full of ice, and it was yummy too!


THE BEST HOMEMADE HOT COCOA

OMG – this is the best cocoa!!! I made it as the recipe stated and it was overly sweet for my taste. Then made it per the reviewers suggestions and it was much, much better!

Definitely decrease the sugar to 1/2 cup; your blood sugar levels will thank you!!! Increased the vanilla to 1 teaspoon and a note of caution – DO NOT use cheap vanilla as you can taste the difference between good vanilla and the inexpensive type sold in the supermarket. You’ll be glad you did.


THE BEST HOMEMADE HOT COCOA

INGREDIENTS

4 cups milk
1/2 cup sugar
1/4 cup good quality cocoa
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

INSTRUCTIONS
  • In a saucepan combine all ingredients. Cook and stir over medium low heat until the marshmallows are melted, about 10 minutes. (I actually had mine on the stove for about 30 minutes and I just stirred occasionally)
  • Remove from the heat and pour into mugs.


FROZEN HOT CHOCOLATE RECIPE

I made this for myself and my 4 siblings! They absolutely loved it, my step-brother had 3 glasses! I did add a couple of scoops of vanilla ice cream so that it wouldn’t be super runny! Topped it off with some Whipped Cream, and drizzled with some Hershey’s syrup. We will definitely be making it again.

This drink was very good and my sister and I loved it. We were having a great drink while talking to each other. I do recommend this drink. I will try it again soon.


FROZEN HOT CHOCOLATE RECIPE

INGREDIENTS

1 cup milk (I used 2 percent)
1 cup chocolate milk
4 packages of hot cocoa packets (any brand will do)
1 teaspoon of vanilla extract
A tablespoon of chocolate sauce (I used my husband’s family’s homemade chocolate fudge)
Whipped cream (as much as you desire)
3 cups of ice

BOOZY STRAWBERRY LEMONADE SLUSHIES

This was the best summertime drink this season I had soo much leftover watermelon from the 4th of July, that I didn’t want not one piece to go to waste!! Froze up a cup to a cup & a 1/4th in individual baggies and waited 😉 Had to make my own drink mix with unsweetened drink mix and sugar and followed the recipe like stated.

I ended up adding a TBSP more because I believe the pre-made stuff is more concentrated then mine…but however, it took all of a couple of minutes to pull things to one stop and whip in a matter of seconds…TY TY TY this was the best, now I can make it with a moments notice on the fly! YUM!


BOOZY STRAWBERRY LEMONADE SLUSHIES

INGREDIENTS
1/2 cup granulated sugar
1 cup water + 2 cups water
3 cups fresh strawberries, hulls removed
3/4 cup fresh-squeezed lemon juice (from 6-8 large lemons)
3/4 cup vodka
1/3 cup Cointreau liqueur
Additional strawberries and lemon slices for garnish, if desired

INSTRUCTIONS
  • Add sugar and 1 cup water to a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and add remaining 2 cups water. Add to the pitcher of a blender along with strawberries, lemon juice, vodka, and Cointreau. Puree until completely smooth.
  • Pour into a large freezer-safe container and seal with lid or plastic wrap. Carefully transfer to freezer. Freeze until solid, 4-6 hours.
  • Remove from freezer. Scrape with a fork to loosen ice; stir with a spoon to mix ice and the rest of the ingredients back together if necessary. Spoon into glasses, decorate the glass with a strawberry and a lemon slice if desired, and serve with a decorative straw and a spoon.


FRUIT INFUSED WATER

Suggested by another. Sometimes I use sparkling water and add mint….very refreshing! Also suggested… I recommend drinking this within a few hours. The longer it sits, I find the lime starts to add a bitter flavor.

So refreshing!!! I think I’ll make this infusion more often, my oldest daughter is drinking a lot and she hates water. Strawberry and lime work perfectly together.



The strawberry lime combo is a great way to spruce up a glass of water! I really love the flavor. It’s makes drinking water a whole lot more enjoyable.