Root Beer Float Pie

1 package of vanilla pudding
1 tub of cool whip
1/2 cup of milk
1 cup of root beer
Mix
Add to pie crust
Fridge for 5-6 hours or freezer for 2-3 hours

My son-in-law made this pie and brought it to our Thanksgiving gathering.  It was hit.  He made  it with a pre-made graham cracker crust.  

Veggie Delight

2 cans refrigerator crescent rolls

2 (8 oz) pkg cream cheese, softened

3/4 c. mayonnaise

1/2 c. sour cream

1 pkg. dry Ranch dressing mix

Grated cheese

Finely chopped veggies (broccoli, cauliflower, peppers; Use any combination)

Press together crescent rolls on two cookie sheets.  There shouldn't be any holes and the dough should be thin.  Bake at 375 degrees for 8 minutes or until done.  Cool.  

Mix the following and spread over the crusts

Cream cheese, mayonnaise, sour cream, and Ranch dressing.

Sprinkle chopped veggies over the top, as much was you like.  Top with grated cheese.  

Cut into bite size servings.  Enjoy! 

I attended a lunch-bunch group at our clubhouse and this delicious appetizer was served. Of course I asked for the recipe!  My friend who made it said she cut the recipe in half to make the pizza shaped serving.  Yum!     

Hershey's Chocolate Cake

Hershey's Chocolate Cake

1 chocolate cake mix

1 small package chocolate instant pudding

3 Tbsp Hershey’s chocolate syrup

3 Tbsp heavy cream (Mix together with chocolate syrup— the two of them will total 1/3 cup then add to batter)

1/2 cup oil

3 eggs

2 cups sour cream (16 oz tub)

1 bag of chocolate chips

Mix all ingredients together, pour into greased bunt pan.  Bake at 350 for 1 hour.  You don’t want to overcook, that way it will be moist.  Keep in bunt pan until cool enough to touch.  Serve warm.  Yum!! Yum!!

Chocolate Sauce (optional)

1 cup chocolate chips or Hershey kisses

1/2 cup heavy cream

2 Tbsp butter

Combine milk and butter in glass container.  Heat in Microwave for 1 min.  Pour chocolate chips into hot mixture.  Stir until they have all melted and well mixed.  Pour over cake or individual pieces.  

I had a luncheon at my house and my friend brought this for dessert.  After I had one bite, I knew I needed to ask her for the recipe.  

Peanut Butter Chocolate Chip Energy Bites

Ingredients 

• 1 cup dry oats (old fashioned, instant, or a mix of the two)
• 1/4 cup peanut butter
• 1/4 cup honey
• 1/2 cup mini chocolate chips
• dash of salt
• 1/2 teaspoon vanilla optional

Instructions

Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.

Refrigerate the mixture for about 30 minutes.

Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.

Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

I got this recipe from a family member who brought this treat to my daughter to have on hand and enjoy after the birth of her baby.  She said that she switched out the 1/4 cup peanut butter with 1/4 cup of almond butter.  You can get the recipe on this website:  https://www.blessthismessplease.com/wprm_print/8-no-bake-oatmeal-energy-balls or by clicking here.  You can get another recipe for Energy Bites on this blog by clicking here.  

  

Healthy Cookies - No Sugar! No Flour!

HEALTHY COOKIES - NO SUGAR! NO FLOUR!

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

I saw this on my Facebook feed. Click

 here for  the link to the Facebook page called Quicker Recipe 

Honey Lime Chicken of Pork Enchiladas

yield: 8 SERVINGS

 

prep time: 1HOUR HR

cook time: 30MINUTES MINS

total time: 1HOUR HR 30MINUTES MINS

INGREDIENTS

• 6 tablespoons honey
• 5 to 6 tablespoons lime juice, 2 to 3 large limes
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon coarse, kosher salt
• ⅛ to ¼ teaspoon black pepper, I use coarsely ground
• 2 pounds chicken, cooked and shredded - about 4 cups total (see note)
• 8 to 10 (6 to 8-inch) flour or corn tortillas
• 4 cups about 1 pound shredded Monterey jack cheese, (or a combo of cheddar and Monterey Jack)
• 16 ounces green enchilada sauce (see note)
• 1 cup heavy cream, sour cream, or half-and-half
• Additional Toppings, optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

INSTRUCTIONS 

• In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
• Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
• Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
• Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

NOTES

Nutrition Facts: the nutrition facts for this recipe were calculated based on the enchiladas (but do not include the optional toppings as those are added based on personal preference). 

Chicken: a rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).

Sauce: here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese.

Freezable Meal: freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/honey-lime-enchiladas/

Rachel got me hooked up with this recipe from Mel's Kitchen cafe. (see link above this paragraph)  She said when she made it she used one whole rotisserie chicken meat from Costco.  Click onto Mel's link here to get more details about the recipe.  Below is a picture of Rachel's batch that she made.  She used mission whole wheat tortillas.