recipes

veggie penwheels recipe

Are you looking for a quick thrifty recipe for a finger food … How about Veggie Pinwheels.

You will need:

  • 8-10 flour tortillas
  • 5 different veggies 2/3 cup each
  • 8 oz cream cheese
  • 8oz sour cream
  • 1 ranch packet

Start out with 5 veggies…what ever your family likes.  Cut up 2/3 cup of each into small bits. I used Green onions, broccoli, celery, carrots and tomatoes (seeded or they are too juicy). In a mixing bowl add  ranch packet, 8 oz soften cream cheese, 8 oz ( half big container). Mix till well blended. Spread about 3 tablespoons on a flour tortilla…make sure you get it all the way to the edge. Spread veggies on top of cream mixture.  Make sure to leave about an inch on top with no veggies so it will stick closed. Roll up and place on a plate…cover with plastic wrap….and let chill for 2 hours till cream cheese is firm again

Cut….and enjoy.  These are great made the day before.

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Not Your Granny’s Brownie by Tiffany

I think most of us have all heard of the dessert that has the nut crust, cream cheese/ pudding center with whipped topping on top, right?! I have heard this particular dessert called many different names. But I’ll never forget the name I I grew up calling it, Better Than Robert Redford. How about you, what do you call it? Robert Redford dessert is requested for just about every birthday we have. Our oldest turned 18 just a few days ago and wanted, yep, you guessed it, Robert Redford dessert. Just for fun, I wanted to try it a bit different and made a yummy variation of the original dessert. The results were super chocolatey yumminess. Enjoy!

Ingredients

  • 1 box 19.5 oz. family size chocolate fudge brownie mix + ingredients to make brownies
  • 1 box 3.4 oz. vanilla instant pudding & pie filling
  • 1 box 3.4 oz. chocolate instant pudding & pie filling
  • 1 box 8 oz. cream cheese, room temp.
  • 3 cups milk
  • 1 cup powdered sugar
  • 2 containers 8 oz. each Cool Whip, (reserve one cup)
  • 1  Hershey’s chocolate bar 1.55oz  or candy bar of your choice, coarsely chopped
  • 1/2 cup chopped nuts, optional

Directions

Preheat oven to 350 degrees F. confection setting. Prepare brownies as directed on box. Pour brownie mix in a 3qt. greased baking dish. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Let brownie cool completely.

In a standing mixer, beat cream cheese, 1 cup Cool Whip and powdered sugar. Spread cream cheese mixture over cooled brownie. Wash out mixer bowl. Next, combine chocolate & vanilla pudding with milk in your standing mixer, beat. Spread pudding mixture over cream cheese mixture. Top with Cool Whip, chopped candy & nuts if desired. Place in refrigerator until ready to serve.

Not Your Granny's Brownie ~ Money Saving Recipe
 
Cuisine: Dessert
Ingredients
  • Ingredients
  • 1 box 19.5 oz. family size chocolate fudge brownie mix + ingredients to make brownies
  • 1 box 3.4 oz. vanilla instant pudding & pie filling
  • 1 box 3.4 oz. chocolate instant pudding & pie filling
  • 1 box 8 oz. cream cheese, room temp.
  • 3 cups milk
  • 1 cup powdered sugar
  • 2 containers 8 oz. each Cool Whip, (reserve one cup)
  • 1 Hershey's chocolate bar 1.55oz or candy bar of your choice, coarsely chopped
  • ½ cup chopped nuts, optional
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F. confection setting. Prepare brownies as directed on box. Pour brownie mix in a 3qt. greased baking dish. Bake for 30 minutes or until toothpick inserted in the center comes out clean. Let brownie cool completely.
  3. In a standing mixer, beat cream cheese, 1 cup Cool Whip and powdered sugar. Spread cream cheese mixture over cooled brownie. Wash out mixer bowl. Next, combine chocolate & vanilla pudding with milk in your standing mixer, beat. Spread pudding mixture over cream cheese mixture. Top with Cool Whip, chopped candy & nuts if desired. Place in refrigerator until ready to serve.

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Healthy Snack Ideas, kale chips a recipe so easy you kids could  make them, low cost but healthy

Healthy Snacks Crispy Kale Chips

How many of you love something with crunch and a touch of salt… calling all potato ship addicts.  As much as I love a good potato chip they do not always love me back… maybe it is the fact that I am getting older? Or maybe it is the fact that I can eat  half a bag, not the little snack size back I am talking about the big family sized bag. Yip, leave it open next to me and slowly but surely they magically disappear.   Kale chips are a great way to satisfy that craving, in a healthy way.  They are really easy to make too!

What you need to make a batch:

1 bunch kale
2 T. olive oil
Salt and freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 275°F.
2. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a clean kitchen towel or salad spinner.
3. Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl.
4. Drizzle with olive oil and toss with your hands until evenly coated.
5. Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper. Optional: Sprinkle a small amount of parmesan cheese
6. Bake for 18 to 20 minutes or until leaves are crispy.

 

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Grandmas Pineapple Upside Down Cupcakes ~ Quick and Easy Recipe

Pineapple Upside Down Cupcakes just like Grandma use to make, easy cupcake recipes, fruit cupcakes, dessert recipes

When I was little my Grandma always made pineapple upside down cake,  the smell of sweet cake filled your lungs as soon as you walked in the door.   Grandma made everything from scratch, and I do not think I could ever recreate the exact ewwy gooey goodness she made.  But these cupcakes are a fast and easy copycat version that make me think of and remember the happy memories of my childhood.

Yields: 24 cupcakes

Ready in 45 minutes

Ingredients:
1?2 cup butter, melted
1 1?2 cups brown sugar
24 maraschino cherries
2 (20 ounce) cans crushed pineapple
1 box of yellow cake mix
3 eggs
1 1/3 cups pineapple juice
1/3 cup vegetable oil

Directions:
1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
2. Grease 24 muffin cups.
3. Line a work surface with waxed paper
4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
5. Spoon 1 tablespoon brown sugar in each muffin cup.
6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
8. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
9. Pour cake batter into the muffin cup, filling them to the top; do not overfill.
10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.

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