Better than sex cake

Ingredients

  • 1 box Angel Food Cake mix, or one premade Angel Food Cake
  • 1 small box of instant vanilla pudding mix
  • 1 tbsp slivered and toasted almonds
  • 1 cup of sour cream
  • 1 ½ cups of milk
  • 1 can cherry pie filling
  • 1 tub Cool Whip whipped topping, or home made, whichever you prefer

Instructions

FIRST STEP:

Bake the Angel Food Cake according to package directions

Allow to cool and then cut into cubes

SECOND STEP:

In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side

In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan

THIRD STEP:

Spread ⅔ of the cherry pie filling over the cubes

Place the remaining cubes of cake over the cherry pie filling

FOURTH STEP:

Spoon the pudding mixture over the cake and spread evenly

Spread the whipped topping over the pudding mix evenly

FIFTH STEP:

Garnish the top of this with the remaining cherry pie filling and sprinkle the toasted almonds on top

Chill for 4 to 5 hours before serving

This recipe can be changed up. Put your own spin on it with different cakes, puddings,nuts and pie filling.

No-bake, Two-Minute Hawaiian Pie

What You’ll Need

  • 1 (20-ounce) can crushed pineapple in syrup, undrained
  • 1 (6-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container sour cream
  • 1 (9-inch) prepared shortbread pie crust
  • 1 (8-ounce) can sliced pineapple, drained and halved
  • 8 maraschino cherries, drained
  • 2 tablespoons sweetened flaked coconut

What to Do

  1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
  2. Cover and chill at least 2 hours, or until set, before serving.

Test Kitchen Tip

  • As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Mixed candied nuts

Ingredients

  • 2 9.25 ounce containers mixed nuts lightly salted
  • 1/4 cup pecan halves unsalted
  • 1/4 cup whole almondsunsalted
  • 1/4 cup cashews unsalted
  • 2 egg whites
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice or your fav seasoning

Instructions

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
  • In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
  • In a medium-large mixing bowl combine all of the mixed nuts, walnuts, almonds and cashews, toss to combine.
  • In a small mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
  • Add egg white mixture to mixed nuts and toss to combine, making sure to evenly coat all of the nuts.
  • Top the nuts with the sugar mixture. Stirring to evenly coat.
  • Add nuts to prepared baking sheet in a single layer. Place in oven and bake for 10 minutes.
  • Stir nuts mixture once 10 minutes is up and then bake for another 10 minutes.
  • Repeat.
  • Stir nuts once more and bake for another 5 minutes.
  • Remove nut from oven and allow to completely cool.
  • Store in a large mason jars.

Lemon and white chocolate Chex snacks

Ingredients

  • 12 ounce box Rice Chex cereal
  • 2 cups powdered sugar
  • 1 1/4 cups white chocolate chips
  • 1/4 cup unsalted butter
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

Instructions

  • Pour cereal into a large mixing bowl and set aside.
  • Pour the powdered sugar into a 2-gallon re-sealable food storage plastic bag and set aside.
  • Place white chocolate chips, butter, lemon zest, and lemon juice in a microwave-safe bowl; microwave on high for 45 seconds; stir. Continue to microwave in 15 second intervals until the chocolate has melted and the mixture can be stirred smooth.
  • Pour half the melted chocolate mixture over the top of the cereal, gently fold with a spatula. Poor the remaining mixture over the top and fold gently to combine (doing this in two steps helps make sure all the cereal is evenly coated.)
  • Transfer the coated cereal to the bag with the powdered sugar; seal bag and gently toss until all the cereal is well-coated.

3 ingredient quick sugar cookie

Ingredients

  • 1 cup unsalted butter , room temperature
  • 2/3 cup + 3 tablespoons granulated sugar , divided
  • 2 cups + 1 tablespoon all-purpose flour , spooned and leveled
  • 1 teaspoon vanilla (optional, but recommended)
  • rainbow sprinkles or nonpareils(optional, but recommended)

Instructions

  • Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
  • In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. (It will be a little gritty – that’s ok.)
  • Add in flour and blend well (then blend in the vanilla, if using.)
  • Using a cookie scoop, roll the dough into 1-inch balls.
  • Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
  • With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. They will look pretty small in circumference, but they will spread a bit to a normal size cookie.)
  • Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
  • Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don’t skip this step!) Then eat or transfer to a cooling rack to cool completely.
  • Enjoy!

Instructions

Can this recipe be used for cut-out cookies? Unfortunately, no. Since the recipe doesn’t include any eggs, the dough doesn’t bind well enough and the cookies could end up crumbling when you use a cookie cutter.
Can these be frosted? Yes, you can definitely frost these with royal icing or drizzle a simple icing on top. Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency. Drizzle and allow to set.
Decorate with sprinkles or nonpareils: Feel free to gently press some sprinkles or nonpareils onto the cookies before baking them.
How many calories in a sugar cookie? One of these sugar cookies is only 90 calories. Great with a cup of coffee.

  • Use a cookie scoop: Using a small cookie scoop is best for ease and cookie uniformity, so they all cook at the same rate.
  • The thickness matters: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. (They will look pretty small in circumference, but they will spread to a normal size cookie.)
  • Leave space in between: Cookie dough should be placed on the cookie sheet at least 2 inches apart, because they do spread while baking.
  • Cool properly: After baking, these cookies need to remain on the cookie sheet for at least 10-15 minutes before moving them to cool completely, because they are fragile at first. Once cooled, though, they’re sturdy.

Olive Garden Spinach and Artichoke Dip


Ingredients

  • 1 (14-ounce) can of sliced artichokes
  • 16 ounces of cream cheese at room temperature
  • 8 ounces mascarpone cheese at room temperature
  • 2 tablespoons flour (see note)
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped parsley
  • 1 clove of garlic, very finely minced
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • Ground black pepper
  • 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
  •  
  • For Serving
  • Baguette
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.
  2. In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.
  3. Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 – 4 minutes on each side until golden brown.

Notes

-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.

-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients.

Homemade Cat Treats

  • ▢ 10 ounces canned salmon untrained so
  • ▢ 1 egg beaten
  • ▢ 2 cups whole wheat flour

Instructions

  • Preheat oven to 350°.
  • Pulse 10 ounces of undrained, canned salmon in a food processor to chop as finely as possible.
  • In a stand mixer, combine salmon, 1 egg (beaten), and 2 cups whole wheat flour until dough forms. If the dough is too dry, add up to 1/3 cup water. If it’s is too wet or sticky, add a bit more flour. The dough should be tacky but not sticky.
  • Roll dough on a floured surface until about 1/4-inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.
  • Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done.
  • Allow to cool before serving.
  • Store in an airtight container for up to 2 weeks.

No churn coconut pineapple ice cream-vegan

PREP TIME 15 minsCHILLING TIME 1 hrTOTAL TIME 1 hr 15 minsCOURSE DessertCUISINE AmericanSERVINGS 10 servingsCALORIES 246 kcal

EQUIPMENT

  • Blender or Food Processor
  • Loaf Pan or Ice Cream Container (optional)

INGREDIENTS  1x2x3x

  • 2.5 Cups Frozen Pineapple Chunks
  • 13.5 FL OZ Can Full-Fat Coconut Milk
  • 13.5 FL OZ Can Unsweetened Coconut Cream

INSTRUCTIONS 

  • Place coconut milk and coconut cream in the fridge overnight to cool.
  • When ready to make, scoop out the coconut cream from the can of coconut cream and coconut milk, keeping the clear liquid to the side until step 4. Place the thicker cream into the blender/food processor.
  • Add the frozen pineapple. 
  • Add ¼ cup of the cold liquid from the coconut cream into the blender/food processor. (Alternatively, use water or coconut water).
  • Blend in 30-second intervals, removing the lid to push down the liquid back towards the blades. (May take a few times, but be patient, it will get thick like a smoothie bowl)
  • Once smooth, remove blades and serve immediately for soft-serve texture.
  • If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.

Optional Scooping Texture

  • Carefully transfer the ice cream into a metal loaf pan or ice cream container.
  • Cover with plastic to touch the top of the ice cream. Wrap once more with aluminum foil.
  • Place in the freezer.
  • Freeze for at least 45-60 minutes for a scooping texture.
  • DO NOT FREEZE MORE THAN 3 HOURS.

NOTE: This ice cream is intended to eat as soft-serve texture. If you’d like to serve in cones like a soft serve, add ice cream into a ziplock bag. Cut off one tip (like a piping bag), and squeeze out into cones or cups.FOR SCOOPING: For scooping texture, move soft-serve ice cream into a loaf pan or ice cream container. Cover with plastic wrap to touch the mixture and then cover with aluminum foil. Leave in freezer for 45-60+ minutes until scooping texture. DO NOT FREEZE MORE THAN 3 HOURS. It will become a very hard texture and will be difficult to scoop. If you freeze for too long, you can microwave at 30-second intervals until easier to scoop, or let de-thaw for 45-60 minutes on the counter.

Chocolate coconut balls

Recipe details

  • Yield32 balls
  • Time spentPrep time: 5 MinutesCook time: 0 MinutesTotal time: 5 Minutes

Ingredients

  • 1 14 ounce can sweetened condensed milk
  • 3 cups (240g) shredded coconut
  • 2 tsp powdered sugar
  • 1 cup (180g) your favorite chocolate (chips or chopped, melted) – I recommend semi-sweet chocolate chips
  • 32 almonds

Instructions

In a medium bowl, mix together the sweetened condensed milk, coconut, and powdered sugar until well combined.Melt the chocolate in the microwave, stirring every 30 seconds until it’s smooth, and then stir it into the coconut mixture.Line a tray with wax paper.Grab a spoonful of the mixture, wrap it around an almond, and roll it into a ball (1-2 inches in diameter). Place it on the tray. Repeat until you’ve used up all of the mixture. There should be enough for ~32 chocolate coconut balls.Place the tray into the refrigerator for at least 30 minutes to let them set. Enjoy!

Texas Trash dip

Ingredients

  • 1 cup soup cream
  • 1 (8-ounce) package cream cheese, softened
  • 1 packet taco seasoning
  • 1 can refried beans
  • 1 (8-ounce) bag shredded Cheddar cheese
  • tortilla chips for serving

Instructions

  1. Pre-heat your oven to 350 degrees F and spray a 2-quart casserole dish with non-stick cooking spray.
  2. Combine sour cream and cream cheese. Add refried beans and taco seasoning. Use a mixer to combine.
  3. Stir in shredded cheddar cheese. Pour the dip into the prepared baking dish.
  4. Bake for about 30 minutes, or until the mixture is heated through and the cheese is melted.
  5. Serve with tortilla chips.

Puppy Chow snack mix

  • Total TimePrep/Total Time: 15 min.
  • Makes13 cups

Ingredients

  • 1 box (12 ounces) Corn Chex
  • 2 cups semisweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/3 cup butter, cubed
  • 3 cups confectioners’ sugar

Directions

  • Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat
  • In batches, place confectioners’ sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Spinach roll ups

What You’ll Need

  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1 cup mayonnaise
  • 1 (8-ounce) container sour cream
  • 3 scallions, thinly sliced
  • 1 (.4-ounce) envelope Ranch-style dressing mix
  • 1 (3-ounce) package bacon bits
  • 9 (10-inch) flour tortillas

What to Do

  1. In a large bowl, combine all ingredients except tortillas; stir well.
  2. Spread mixture on tortillas, distributing evenly. Roll up jelly roll fashion; wrap each in plastic wrap.
  3. Chill 4 to 6 hours. Cut into 1/2-inch-thick slices and serve.

Mini cream cheese rolls

What You’ll Need

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 2 (3-ounce) packages cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

What to Do

  1. Preheat oven to 375 degrees F. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
     
  2. Stir together cream cheese, granulated sugar, and lemon juice; spread cream cheese mixture evenly over each rectangle. Roll up, jellyroll fashion, starting at long end. Gently cut each log into 6 slices. Place rolls, cut side up, in an ungreased 9- x 13-inch pan. Bake 15 minutes or until lightly browned.
     
  3. Meanwhile, combine powdered sugar and milk in a mall bowl; stir in vanilla. Drizzle over warm rolls.

OR….

Chocolate Glaze: Microwave 1 cup semisweet chocolate chips in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Drizzle chocolate over warm rolls.

Orange glaze: Combine 1 cup powdered sugar, 1 teaspoon grated orange rind, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Drizzle over warm rolls.

Think out of the box with your toppings!

Apple dip

INGREDIENTS

  • For the Dip:
  • 1 -8 ounce package Cream Cheese, softened
  • 1/2 cup brown sugar
  • 1 cup toffee baking bits
  • For Serving:
  • Apple slices (5-6 apples)
  • Cinnamon Snack Grahams

INSTRUCTIONS

Combined softened cream cheese with brown sugar and toffee bits in a bowl.

Serve with apple slices and cinnamon grahams.