Lemon and white chocolate Chex snacks


  • 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


  • 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.

Pineapple Casserole (it’s good)


  • ▢ 3/4 cup butter room temperature
  • ▢ 1 1/4 cups sugar
  • ▢ 3 large eggs
  • ▢ 20 ounces canned crushed pineapple drained well
  • ▢ 2 teaspoons lemon juice
  • ▢ 4 cups French bread cubes


  • Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
  • Beat together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the pineapple and lemon juice to combine.
  • Fold in the bread cubes.
  • Spread into prepared baking dish and bake for 45-50 minutes or until the top is golden brown.

The Ultimate Summer Salad


• 2 large limes, divided • 1/2 small red onion, thinly sliced • 1 1/4 teaspoons granulated sugar, divided • 3/4 teaspoon kosher salt, divided, plus more to taste • 1 clove garlic, finely chopped • 1/4 cup packed finely chopped fresh cilantro leaves, plus whole leaves and tender stems for serving • 1/4 cup olive oil • 1 medium head butter lettuce (about 1 pound), such as Boston or Bibb, chopped • 2 Persian cucumbers, or 1 medium English cucumber, thinly sliced • 6 ounces multi-colored cherry tomatoes (about 1 cup), halved • 2 large ripe peaches, pitted and sliced • 4 ounces feta cheese, crumbled • 1/4 cup roasted, salted pumpkin seeds (pepitas) • Freshly ground black pepper


Step 1

Grate the zest of 1 large lime finely. In a small bowl, add 1 teaspoon of the zest and reserve the rest of the zest for the salad topping. Juice the lime and add 1 tablespoon to the bowl. Step 2

Add 1/4 teaspoon of the sugar and 1/4 teaspoon of the salt. Add half of the red onion slices and toss to coat. Set aside for at least 15 minutes. Step 3

Add the following to another small bowl: juice from the remaining 1 1/2 limes, garlic, 1/4 cup cilantro, 1/4 cup olive oil, 1 teaspoon sugar, 1/2 teaspoon salt. Whisk to combine. Step 4

In a large salad bowl, add lettuce, cucumbers, cherry tomatoes, peaches, and feta cheese. Step 5

Garnish the salad with pumpkin seeds, onion (discard the remaining liquid), lime zest, and additional cilantro. Drizzle the dressing over the salad and add salt and pepper to taste.

Olive Garden Spinach and Artichoke Dip


  • 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


  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.


-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.

Summer Chicken & pomegranate salad


• 1 head romaine lettuce, chopped

• 1 cup arugula

• 9 ounces boneless skinless chicken breast, cooked and sliced

• 3/4 cup pomegranate seeds

• 8 red grape/cherry tomatoes, halved

• 8 gold grape tomatoes, halved • 1/2 avocado, sliced

• Kosher salt and freshly ground black pepper, to taste Red Wine Vinaigrette

:• 2 tablespoons red wine vinegar • 2 tablespoons olive oil

• 2 teaspoons Dijon mustard • 2 cloves crushed garlic

• 4 tablespoons water • salt, to taste


Step 1

Combine all of the dressing ingredients in a jar. Shake to combine. Step 2

Arrange all of the salad ingredients in a large salad bowl.

Drizzle with the dressing and serve immediately.

Hot milk cake(It’s really good)

4 Eggs                                  

2  Sticks Butter

2 Cups Sugar                       

1 Cup Hot Milk

2 Cups Flour, Sifted           

 2 Tsp. Baking Powder

1  Tsp. Vanilla                       


Beat eggs sugar & flour until smooth.  Melt butter with the milk.  Add to mixture-then add Baking Powder and Vanilla.  Use an electric mixer for a few minutes.  Grease & flour a bundt pan or tube pan. 

Bake @ 350 degrees for approx. 55-60 minutes or until toothpick comes out clean.  Cool in pan for EXACTLY 20 minutes ***… invert onto a serving plate to finish cooling.

Can substitute juice for milk.

***If you remove cake before 20 minutes is up or after 20 minutes, the dang thing will stick to the sides! If you set a timer and flip it out after exactly 20 minutes, it will come out clean!

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


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


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


  • 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.

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.


yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES


  • 4 slices bacon, diced
  • 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups baby spinach
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  4. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  5. Serve immediately, garnished with bacon.

White trash bars


  • 2 sleeves Ritz crackers, 60 crackers total
  • 1 1/2 cups toffee bits
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups frosting


  1. Preheat oven to 350°
  2. Spray a 8×8 pan with cooking spray
  3. Crush the Ritz crackers in a large zip-top bag.
  4. Pour toffee bits into zip-top bag and combine with cracker crumbs.
  5. Pour cracker/toffee mix into prepared pan.
  6. Pour entire can of sweetened condensed bars into cracker mixture.
  7. Stir until evenly Incorporated, press gently into pan.
  8. Bake for 15-20 minutes until edges start to become golden.
  9. Remove and allow to completely cool.
  10. When cooled, frost with buttercream or dust with powdered sugar.
  11. Cut into squares.

Chocolate coconut balls

Recipe details

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


  • 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


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!

Pickled Garlic Yum


  • 4 to 6 heads garlic
  • 1-pint jar
  • 3 dried red chili’s (optional)
  • 1 cup rice vinegar (unseasoned)
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  1. Gather the ingredients
  2. Bring a large pot of water to a boil. Meanwhile, separate the garlic into cloves. Drop the cloves into the boiling water and cook for 30 seconds. (You’re blanching the garlic to make it easier to peel, not cooking it to any real degree.
  3. Drain and rinse the cloves with cold water. Peel the cloves.
  4. Pack the cloves in the pint jar, and arrange the chilies in a jar, too, if you like.
  5. Combine the vinegar, salt, and sugar in a bowl, stirring until the salt and sugar fully dissolve.
  6. Pour the mixture over the garlic cloves to cover them completely. (You may have some left)
  7. Cover the jar with a lid and store it in the refrigerator for at least 1 month before using. The pickles will keep, chilled, for at least a year.

Texas Trash dip


  • 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


  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.