It doesn’t make a huge cake like the kind I’m used to seeing at my gatherings…actually the recipe says it makes 6 servings. Please enjoy and let me know how you like the easy and quick version of Tiramisu!Ingredients
1/2 cup non-fat ricotta cheese (4 ounces)
2 tablespoons confectioners’ sugar (or one of our recommended natural sweeteners)
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1 bunch kale, washed and destemmed (I prefer dinosaur kale, but you can use whatever kale you like)
1/8 cup toasted sesame oil
1/8 cup balsamic vinegar
1/4 tsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
Toasted sesame seedsDirections
1. Preheat oven to 325 degrees.
2. Line a few cookie sheets with parchment paper and set aside.
3. Wash and destem the kale.
2 ½ cups frozen strawberries
½ cup sugar
2/3 cup whipping cream
In a food processor (or blender), combine the frozen strawberries and the sugar. Process until the fruit is roughly chopped — the mixture will look dry and chunky. Now, with the processor running, add the whipping cream through the chute in the lid until the mixture is thick, smooth and creamy. You may have to stop the machine once…
Crispy oven-baked zucchini fries with a spicy dipping sauce! A lightened up appetizer or side dish that will be on the table in less than 30 minutes!Ingredients
- 2 medium sized zucchinis (peel or don’t peel, totally up to your personal preference), thinly sliced
- ½ cup flour
- 2 eggs, whisked
- 1 cup panco bread crumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili…
One big ooey gooey peanut butter oatmeal cookie with chocolate chips, baked in a cast iron skillet and topped with creamy vanilla ice cream!Ingredients
- 1¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old fashioned oats
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup sugar
- ½ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
- Vanilla ice cream
There’s a bit of fussing with this recipe–chill, then cut, then chill, then roll, then chill, then fill, then chill again–but trust me when I say it is worth it. There’s a reason this is one of my favorite pastry doughs, because it never fails. Sure, you might be able to skip a chill or two, but the dough will be more difficult to work with and is less likely to keep its lovely shape while baked.
Ingredients 3 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 30 NILLA Wafers 3 bananas, sliced 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
BEATpudding mixes and milk with whisk 2 min. Let stand 5 min.
ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat…
The beauty of this recipe is that it looks impressive, but it’s actually quick to fix. In fact, it takes longer to defrost the spinach than it does to assemble and bake the bread!
Roll out a Pillsbury® pizza crust onto a parchment paper-lined baking sheet. Spread the herb and garlic cheese on top.
Scatter spinach, artichokes, green onions and lemon zest over the crust.
Oh my gosh, this decadent, deep-dark fudgy, bittersweet sauce, will take you back to your childhood. It taste exactly like my Grandma used to make for the local diner in our one horse town. I’ve been searching for this recipe all my adult life. Like me, my Grandma keeps her recipes in her head and heart, and nothing was written-down. Unfortunately, when I was old enough to realize I needed to…