Orange Dreamsicle Salad

Is it a salad or a dessert? You decide. This Orange Creamsicle Salad is an old-fashioned favourite. Versions of it have been around for generations! In my family, it’s typically served at special occasions like Thanksgiving or Christmas dinner. It’s sweet, creamy, fluffy and delicious.

Orange Creamsicle Salad

Another name for it is Dairy Salad. That doesn’t sound very appetizing to me and I prefer the name we call it.

Did I mention it’s only 4 ingredients? You can throw this recipe together quickly if you need an extra side for dinner or want to add a bit of sweetness to the table.
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My favourite part is when I bite into the juicy mandarin oranges that are mixed throughout.

You might also like this Cherry Salad, Pineapple Fluff with Pretzels, orange extract or Orange Julius recipe.

Do you have any recipes for dessert-like salads? I’m always looking for more recipes to try!
Ingredients:

1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallows

Instructions:

In a large bowl combine orange Jell-O and boiling water.
Whisk until Jell-o is dissolved.
Add cold water and allow to chill for 15 minutes in refrigerator.
Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
Fold in Cool Whip, mandarin oranges and marshmallows

SWEET STICKY CHICKEN WINGS

Beautiful mid-week or weekend meal; Sticky Chicken Wings — with the perfect amount of sweet and saltiness full of Chinese flavors. It’s really hard to believe these are diet-friendly and low in points/calories!

When it comes to wings, I don’t like to over-season them and destroy the already perfect flavors they have.

And this marinade is so popular at parties, gatherings, and even just at home with the family and causes severe finger-licking-after-every-bite. Not classy. But who cares when every else is doing the same thing?

Creating this marinade was simple – yet incredible. The aromas of soy plus sweet soy, along with the honey and intermingled with garlic is slightly intoxicating and one of our favorite ways to prepare and eat wings

And you can either marinade for a couple of hours — or cover and leave in the refrigerator to marinade overnight for a deeper flavor. I’ve done both, and to be completely honest with you, I love both ways.

There’s something about sticky chicken. Biting into a wing so tender and juicy on the inside; baked to golden perfection on the outside; covered the most amazing flavors that set off some crazy fireworks in your mouth. Like Chinese New Year.

And sprinkling extra sesame seeds over them for an extra nuttiness that triggers off the honey in a super special way.

Serve these over steamed vegetables; with steamed rice; or enjoy as they are.

Especially with this sauce. You won’t miss anything more on your plate!
INGREDIENTS
1 kg | 2lbs chicken wing nibbles — Drumettes and Wingettes (or whole chicken wings; tip removed and discarded; each wing separated at the joint into 2 pieces)
4 tablespoons soy sauce
2 tablespoons Kecap Manis (Sweet Soy Sauce)
2 tablespoons honey
1/2 tablespoon sesame oil
2 cloves fresh garlic, crushed/minced
1-2 tablespoons (extra) honey
2 tablespoons sesame seeds,v for garnish
Lemon wedges to serve
INSTRUCTIONS

Preheat oven to grill/broil settings on high heat (or 200c | 400f).
Wash and rinse chicken wings and pat dry. Cut the skin off of the wing drumettes, and leave it on for the wingettes (if you want to cut out the extra fat).
In a large shallow dish, whisk together the soy sauce, Kecap Manis, honey, sesame oil, and garlic. Add the chicken and mix into the sauce to coat. Refrigerate to marinade for 1-2 hours (or overnight for a stronger flavor).
Remove wings from marinade and reserve liquid. Arrange chicken wings skin side up onto an oven tray lined with aluminum foil, and drizzle with a little extra honey. Grill/broil for 8-10 minutes, or until they are golden brown. Turn the wings and grill/broil for a further 5-8 minutes more, or until they are golden, sticky and cooked through.
While the wings are in the oven; pour the reserved marinade into a small saucepan, and bring to the boil for 5 minutes.
To serve, pour the honey sauce over the wings and garnish with sesame seeds.NUTRITIONCalories: 92kcal | Carbohydrates: 2.1g | Protein: 9.1g | Fat: 6.8g | Sugar: 0.9g

Turtle Cookie Bars

When I was a kid in Canada I can always remember eating these ooey gooey chocolate caramel sweets that supposedly resembled a turtle and needless to say were called Turtles.

I loved those things. And now I love these Turtle Cookie Bars.So when I was flipping through a cookbook my Mom gave me when I first got married I found these amazing sounding Turtle Cookie Bars. These my friends were a definite must.

Not only for me but also because I was looking for an extra treat to make today. Yes, today is my birthday.

In Italy when it is your birthday, you are the one to invite friends or family out for a coffee or snack, not the other way around. It took me a while to get used to that little tradition.

So tonight I am having a few people over for coffee and dessert. And since it is Christmas time I always make a few pans of Hello Dollies or Seven Layer Bars, which are my Italian family and friends’ favourite Christmas cookie, but this year I decided to try something new.

My next three posts are going to be the 3 desserts I served my friends. To start are these Turtle Cookie Bars.
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

DIRECTIONS:
Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13×9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

NOTE :

” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

Orange Zucchini Bread – Easy, Inexpensive And Extremely Delicious!

I can recall the first time I was introduced to Zucchini bread. I was a little girl and a lady from down the street came over to our house and happily presented a loaf of zucchini bread. She was making some bread and new that my mom loved zucchini. Now I was a young kid at the time and I heard the word zucchini and thought of vegetables. I was nt looking forward to trying a vegetable bread! That’s for sure.

My mother somehow coerced me into trying this bread. And what do you know? I loved it! It was just as good as banana bread, much to my surprise. Ever since that I day, I grew up loving zucchini bread. Zucchini is so cheap and a couple of them go a long way!

One other thing that I like about this bread, is that you can change it up. Add a little pizzazz and make it even tastier than the original version!

This salted caramel zucchini is an awesome recipe. Once you try this delicious recipe, your mind will be swirling with ideas on how you can change up this classic bread!

To Make this Recipe You’Il Need the following ingredients:
INGREDIENTS
Bread

4 eggs
1 1⁄2 cups sugar
3⁄4 cup oil
2⁄3 cup orange juice
2 cups shredded unpeeled zucchini
3 1⁄4 cups all-purpose flour
1 1⁄2teaspoons baking powder
1 1⁄2teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1⁄2 teaspoons cinnamon
1⁄2 teaspoon clove
1⁄2 cup chopped nuts (optional)
Glaze

1 cup powdered sugar
2 – 3tablespoons orange juice
DIRECTIONS
Preheat oven to 350°F.
Grease and flour bottoms only of two 8×4 or 9×5 loaf pans.
In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
Add oil, orange juice and zucchini.
Stir in remaining bread ingredients; mix well.
Pour batter into prepared pans.
Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
Cool 10 minutes.
Remove from pans; cool slightly on a rack.
In small bowl, blend glaze ingredients; spread over warm loaves.
Cool completely on wire rack.
Wrap tightly and store in refrigerator.
Source: Allrecipes.com

Strawberry shortcake cheesecake

Ingredients:

Cake

19 oz Duncan Hines Classic White cake mix
3 large egg whites
¼ cup of vegetable oil
1 cup Milk
6 oz box of Strawberry Gelatin mix
½ cup mashed strawberries (optional)
Cheesecake

16 oz cream cheese
1½ cup sugar
1 tbsp vanilla extract
¼ cup cornstarch
3 large eggs
½ cup heavy whipping cream
Shortcake Crumbles & Cheesecake Crust

12 oz packages of butter cookies
½ cup unsalted butter
2 tbsp ice water
6 oz box of Strawberry Gelatin mix
3 drops red food coloring
Whipped Cream Cheese Frosting

8 oz cream cheese
½ cup unsalted butter
½ cup whipping cream
2¼ cup confectioners’ sugar
Directions :
Cake
Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
Next, sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
Add in 3 large egg whites, ¼ cup of vegetable oil, and 1 cup of milk.
Mix the cake batter at a low speed, until the cake batter is smooth and lump-free.
Spray (2) 9-inch cake pans with baking spray.
Pour the cake batter into each cake pan, filling them each about ¾ full.
Bake the cakes on 350 F, for about 20 minutes or until done.
Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.
Cheesecake
Place 16 ounces of cream cheese, cornstarch, and ½ cup of whipping cream into a mixing bowl, and mix.
Start adding in the eggs, but one at a time.
Next add in the vanilla extract, followed by the sugar.
Mix until the cheesecake filling is nice and smooth.
Grab a 9-inch cake pan and spray it with baking spray.
Place some parchment paper at the bottom of the cake pan.
Pour 3 cups of the cheesecake filling into the pan.
Place the cake pan on top of a cookie sheet, then pour about1½ cups of water into the cookie sheet, NOT THE CHEESECAKE.
Bake the cheesecake for about 30 minutes on 350 F.
Remove the cheesecake out of the oven, and let cool completely.
Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
Pulse until it resembles cookie dough.
Spray a 9-inch springform pan with baking spray then add the cookie mixture in the pan.
Press the cookie mixture into the bottom of the pan, and about ¼ inch up around the sides.
Bake in the oven on 350 F for about 15 minutes.
Remove from the oven, and let cool.
Pour the remaining of the cheesecake filling into the springform, and smooth out.
Bake on 350 F for about 30-35 minutes.
Shortcake Crumbles
Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
Pulse until it resembles large crumbs.
Remove half of the cookie mixture, and set to the side.
Add a 6 oz package of strawberry gelatin into the food processor, and a couple of drops of red food coloring.
Pulse until about 5 times.
Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
Bake on 350 F for 10 minutes.
Remove, and let cook, then stir the crumbles.
Whipped Cream Cheese Frosting
Add ½ cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
Mix until well incorporated.
Add in ½ cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
Sprinkle in 2¼ cups of confectioners sugar, and mix until the frosting is smooth and lump-free.
Assemble the cake
First Layer: Cheesecake with Crust Second Layer: Strawberry Cake Third Layer: Crustless cheesecake Fourth Layer: Strawberry cake
Frost the sides, and top of the cake.
Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
Let the cake sit for about 20 minutes before cutting into it. ENJOY!

ITALIAN BAKE

This Italian casserole makes a great weeknight family meal. The young kiddos will love this because it’s not overly spicy and has all the foods younger children like to eat.

If you double the recipe, this is also a wonderful meal to bring to covered dishes and pot luck suppers. In fact, I think this recipe was originally in a pot luck cook book that I had years ago.

The original didn’t call for any cheese mixed in the filling, however, I added some shredded cheese in there. You also get a nice thick layer of cheese on the top which even tastes great when the casserole is cooled. I introduced a bit of Asiago cheese into the topping, but you can easily leave that out, especially if you’re feeding very young kids who may not appreciate the taste.
Ingredients :
3 pounds chicken breasts (cooked & cut into bite-size pieces)
6 Italian sausage links
2 jars of spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or whatever you like
1 large package of pizza cheese
1 onion
2 large bell peppers – red & green, cut into chunks
Directions :
Cut up chicken, onion, peppers, and sausage.
Boil pasta and drain (don’t overcook)
Mix pasta, sausage, onion, peppers, chicken, and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

Blueberry Cheesecake with homemade crust is one you will make over and over again. This recipe is a wonderful twist on a classic. This Blueberry Cheesecake has wonderful reviews and is a top viewed recipe on my website.

Blueberry cheesecake will quickly become a favorite recipe to make for family and guests.
Nutty Graham Cracker Crust
1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool. Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)1 (8 ounce package) cream cheese, softened1 (14 ounce) can sweetened condensed milk (Not evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extract Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juice
Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juice Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours. Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries. Fresh Blueberry Cheesecake with Homemade CrustPrep Time25 minsCook Time20 minsTotal Time45 mins

This recipe is one of our most popular. Easy to make and absolutely delicious! Great reviews on this one.Course: DessertCuisine: American, southernKeyword: blueberry cheesecake, homemade blueberry cheesecakeServings: 10 servingsAuthor: The Southern Lady CooksIngredientsNutty Graham Cracker Crust

1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground

1/2 cup old-fashioned rolled oatsCould use quick-cooking oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons melted
Cream Cheese Filling

1 8 ounce package cream cheese, softened
1 14 ounce can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
Fresh Blueberry Topping

2 cups fresh blueberries you could use frozen
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice
Instructions
Crust Instructions

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.
Filling Instructions

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.Blueberry Topping instructions

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Recipe Notes

Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

Sweet Alabama Pecanbread

INGREDIENTS:
1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped


How to make it :
Preheat oven to 350 degrees. Lightly grease and flour 9×13 inch baking dish.
Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
Spoon into prepared pan and bake for 30-35 minutes.

Bacon & Onion Foil Packet Potatoes

INGREDIENTS:
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)


DIRECTIONS:
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.


Source :nourweightohealth.wordpress.com

Best Peanut Butter Bars

You wont see me use the words “BEST” in too many recipes, because a lot of people have great variations of a lot of dishes. However, without hesitation I can say these are THE BEST peanut butter bars in existence!

There. I said it. And it feels good to get that out there…because it’s soo true! They are the best ever!

This peanut butter bars recipe has been a huge family favorite for many years. Simply put, they are completely addicting and you will want to eat the entire pan by yourself. Consider that my warning 🙂

If I’m ever making these for a party I always have to make an extra pan for my family or else I’m in trouble! I’ve tried quite a few peanut butter bars in my day, and none compare to these.

First of all, they are thick, chewy, and soft. They’re in the same family as my Oatmeal Chocolate Chip Cookie Bars, but with a peanut butter twist. I love the taste and texture that the oats add.

They have the perfect ratio of chocolate and peanut butter, without being overwhelmingly sweet.

The dough for the bars has 1/2 cup of peanut butter in it. Once they’re baked and cooled, you spread a very thin layer of creamy peanut butter over them.

Then, you make a warm chocolate frosting and pour it over the top. YUM!

Process photos for spreading peanut butter over the top of baked peanut butter bars, and then pouring chocolate frosting on top.
Ingredients:

1 cup butter melted
2 cups graham cracker crumbs, finely crushed
2 cups confectioners’ sugar
1 cup peanut butter + 4 tablespoons peanut butter
1½ cup semi sweet or milk chocolate chips
Instructions:

Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter. Spread in a 9×13 inch pan.
In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn. Spread on top of the peanut butter layer.
Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.