The Amazing Ambrosia Salad

Ingredients

1 8 oz tub Cool Whip (lite is fine)
½ cup sour cream (light is fine)
1 11 oz can mandarin oranges, drained
1 20 oz can crushed pineapple, drained
10 oz jar maraschino cherries, drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
¾ cup chopped nuts (pecans, walnuts, cashews) optional


Instructions

Fold sour cream into Cool Whip in a large serving bowl.
Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
Serve immediately or refrigerate until serving.


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THE BEST DIP IN THE WORLD

Ingredients:
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion

Instructions:
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Source: tomatohero,com/the-best-dip-in-the-world/

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Red Berry Pudding

30 minutes to prepare serves 4-6

INGREDIENTS
1 cup strawberries, hulled and quartered
1 cup blackberries
1 cup raspberries
1 cup cherries, seeds removed
½ cup sugar
¾ cup water, divided
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cinnamon stick
1 teaspoon vanilla extract

PREPARATION
Add fruit, sugar, and ½ cup water to a saucepan and set heat to medium. Stir frequently until mixture comes to a boil. Drop cinnamon stick into mixture and stir to release flavor. Reduce heat and allow fruit to simmer and break down.
Stir in vanilla extract. Whisk together cornstarch and ¼ cup water (or juice) and stir to combine with fruit mixture. If needed, add more water (or juice) if compote becomes too thick.
Turn off heat and remove cinnamon stick. Stir in 1 tablespoon lemon juice.
Pudding may be served warm or cold, and topped with whipped cream or fresh sweet cream.

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4-Ingredient Crispy Roasted Potatoes

INGREDIENTS
2 pounds baby red potatoes, cut into wedges
1 (1 oz.) package dry onion soup mix
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary, minced
Sea salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.
Once potatoes are fork tender, remove from oven, serve hot and enjoy!

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Brownie Cookie Recipe

INGREDIENTS
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder not Dutch-processed
1 cup pecans chopped, optional
1/2 cup mini semisweet chocolate chips


INSTRUCTIONS
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.


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Cinnamon Spice Neiman Marcus Bars

INGREDIENTS
1 (15.25 oz.) box spice cake mix
4 eggs, divided
1/2 cup (1 stick) unsalted butter, melted
4 cups powdered sugar
1 (8 oz.) package cream cheese, room temperature
1 tablespoon cinnamon
1/4 teaspoon salt

PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, beat 2 eggs and melted butter into spice cake mix, mixing until smooth batter comes together.
Pour into greased baking dish and set aside.
In a separate bowl, beat cream cheese for 3 minutes, or until smooth and fluffy, then beat in remaining eggs, powdered sugar, cinnamon and salt. Beat for another 2-3 minutes, or until fully combined and smooth.
Pour cream cheese mixture over cake batter and gently spread into an even layer that fully covers the cake.
Place baking dish in oven and bake for 35-40 minutes, or until edges are just lightly browned and center is almost set, but still has a slight jiggle in the middle.
Remove from oven and let cool before slicing.
Slice, serve and enjoy!

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Amish Friendship Bread Starter

INGREDIENTS
1/4 cup warm water
1 package (2 1/4 teaspoons) active dry yeast
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk

PREPARATION
Day 1: In a small bowl, combine the warm water and yeast and set aside until bubbly, 5-10 minutes. In a large non-metal bowl mix together flour and sugar, before stirring in the milk and yeast mixture.
Cover loosely and allow to stand at room temperature until bubbly. Pour into a one gallon ziplock bag and seal. Allow to sit at room temperature.
Day 2: Mash the bag.
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mash the bag until well mixed.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Pour starter into a non-metal bowl and add 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well with a non-metal spoon. Divide out 1 cup portions of the starter into separate 1 gallon ziplock bags. Keep one bag for yourself, and give the rest away to friends along with this recipe!

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Baked Chicken With Herb Butter Sauce

Baked Chicken With Herb Butter Sauce
40 minutes to prepare serves 4

INGREDIENTS
4 medium boneless, skinless chicken breasts (about 1 1/2 pounds)
1 head broccoli, cut in florets
2 medium garlic cloves, minced
4 tablespoons unsalted butter, divided
4 tablespoons Dijon mustard
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon fresh thyme leaves, chopped, plus extra for garnish
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper

PREPARATION
Preheat oven to 400°F. Grease 2-quart baking dish with cooking spray.
Melt 1 tablespoon butter in large skillet over medium heat. Season chicken breasts with salt and pepper. Cook 3 to 4 minutes per side to brown. Transfer to prepared baking dish.
Add remaining 3 tablespoons butter to skillet. Sauté garlic until fragrant, about 1 minute. Pour in chicken broth and use spoon to loosen any browned bits on bottom of pan. Stir in Dijon mustard, cream, and thyme. Simmer 3 to 5 minutes and stir until thickened.
Pour butter sauce over chicken breasts. Flip chicken to coat both sides. Top with broccoli florets.
Bake in preheated oven 20 to 25 minutes, until broccoli is tender and chicken reaches internal temperature of 165°F. Garnish with fresh thyme leaves is desired.

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Rhubarb Pudding Bars

INGREDIENTS
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup unsalted butter, melted
Fillings:
1 cup granulated sugar
3 tablespoons cornstarch
1 (3.0 oz.) package strawberry jello
4 cups rhubarb, finely chopped
1/3 cup water
1 1/2 cups mini marshmallows
Topping:
1 (8 oz.) package frozen whipped topping, thawed
2 (3.4 oz) packages instant vanilla pudding
2 2/3 cups milk

PREPARATION
Preheat oven to 350°F and set aside a 9×13-inch baking dish.
In a large bowl, mix together graham cracker crumbs, sugar, and butter. Set aside 2 tablespoons of mixture, and press the rest into the baking dish.
Bake for 8-10 minutes. Remove from oven and set aside to cool.
For the filling, combine rhubarb and water in a large saucepan. Cook over medium-high heat until softened, 3-4 minutes. Stir in sugar, cornstarch, and jello until thickened and clear.
Pour over cooked crust and top evenly with mini-marshmallows. Chill in refrigerator until set, about 2 hours.
In a large bowl, mix together vanilla pudding mix and milk, then fold in frozen whipped topping.
Spread pudding mixture over marshmallow layer and place in refrigerator until set.
Sprinkle with reserved graham cracker crumbs, then slice, serve, and enjoy!

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Caramel Apples

Ingredients
2 cups sugar

1/4 cup light corn syrup

1/2 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Kosher salt

6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried

Nonstick cooking spray, for the parchment6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried

Special equipment : a candy thermometer; 6 candy apple sticks, large lollipop sticks or dowel rods, cut to 5-inch lengths with one end sharpened

Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.

Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook’s Note.)
Cook’s Note
To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel.