Recipe Club

Strawberry Pretzel Salad

Ingredients:

Crust:
2 1/2 cups finely crushed pretzels
1/4 cup chopped pecans
1/4 cup granulated sugar
3/4 cup unsalted butter melted
Cream Cheese Layer:
1 8 oz block plain cream cheese softened
1 cup powdered sugar
1/2 cup half and half or heavy cream
1 tsp vanilla extract
1 16 oz frozen whipped topping (i.e. Cool Whip)
Strawberry Jell-O Layer:
2 3 oz packages strawberry Jell-O mix
2 cups boiling water
2 10 oz packages frozen strawberries in light syrup
Directions:

Preheat oven to 350°F. Lightly spray the bottom of a 13 x 9 inch baking dish with cooking spray.
In a medium size mixing bowl toss together pretzels, ¼ cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
In a medium size mixing bowl using an electric mixer, whip together cream cheese and powdered sugar until combined. Add half and half and vanilla, whipping until smooth. Fold in 1/2 (8 ounces) whipped topping by hand. Spread over cooled crust. Chill while making Jell-O topping.
In a medium size mixing bowl, mix together Jell-O mix and boiling water. Stir until completely dissolved. Add frozen strawberries to jello mixture. Stir until combined then chill just until barely warm.
Pour strawberry Jell-O topping evenly over cream cheese. Use a spoon to gently arrange berries evenly on top before it sets. Chill for 8 hours or overnight.
Serve a dollop of whipped cream on each piece using the remaining whipped topping and garnish with a fresh strawberry.
Store leftovers chilled for up to 4 days.

So good

Grilled Cheese with Gouda, Roasted Mushrooms and Onions

Ingredients

8 ounces mushrooms, sliced
1 medium onion, sliced (the sweeter the better)
2 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 slices bread of choice
1 cup gouda, shredded

Instructions

Preheat oven to 400-degrees F.
On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
In a skillet stove top, melt 4 tablespoons butter over medium heat.
While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

DIY Doggy Ice Cream

Ingredients:
1 Ripe Banana
1/2 cup Peanut Butter
1 cup Plain Natural Yogurt
1 teaspoon Honey

Instructions:
1. Heat the peanut butter up in the microwave or on a stove until it is easy to stir. & Mash the ripe banana in a bowl.
2. Mix in the plain yogurt.
Add honey to the banana and yogurt mixture.
3. Stir peanut butter into the mixture until everything is well combined.
4. Pour the mixture into a freezer-safe container and place in the freezer.
5. Let it sit in the freezer for at least 6 hours to chill.

Notes
This recipe is a great way to cool down your furry friend during the hot summer months!

Make sure to use natural, unsweetened yogurt

HOMEMADE CREAM
Ingredients:
14 ounces of sweetened condensed milk
2 cups of milk
optional flavors
1/3 cup flavored syrup
Cocoa powder
Vanilla extract
Almond extract
Cinnamon
Directions:
Mix it all up – ENJOY! Here are other flavor combos
French vanilla – 2 teaspoons vanilla extract
Almond Chocolate – Cocoa Powder and Almond Extract
Strudel cake – 1 tbsp cinnamon, vanilla and almond extract
Cinnamon Cake – 2 tsp cinnamon, 2 tsp vanilla extract
Almond Joy – 1 tsp coconut extract, 1 tsp almond extract, 2 tbsp chocolate syrup
Caramel – Just add caramel lol
Honey Vanilla – 1/4 cup honey, 1 tsp vanilla (yeah…it’s simple)
German Strudel – Equal parts cinnamon, vanilla, and almond

⬇️⬇️ Full Recipe in the first c.o.m.m.e.n.t ⬇️⬇️ printable 💯SATISFYING
✅Smacked Cucumbe ✅

This dish is more than a salad; it's a journey through flavors and textures, a refreshing side that promises to awaken the palate and impress with its simplicity and depth.

so affordable
I did a thing 😀
it's soup season! 😀
Cabbage soup
just throw it all in a pot
star with
sauteed in 2 tablespoon olive oil
- two heads garlic or more 😂
- 2 medium onions
- one green pepper
- 3 stalks celery diced
- 3 carrots sliced
- 6 fresh tomatoes
- half head nappa cabbage sliced
- fresh green beans
- half a stray zucchini 🙂
- sum leftover baby spinach leaves
- oregano, basil, 5 bay leaf
- 8 cups veggie broth your choice
- black pepper to taste
- salt to taste
cook for 20 minutes enjoy 😀

Bang Bang Chicken Skewers

Spicy Bang Bang Chicken Skewers: A Grilled Delight

Ingredients:

For the chicken skewers:

2 pounds chicken breast, cut into 1-inch pieces
Salt and pepper to taste
1 tablespoon olive oil
Wooden or metal skewers
For the Bang Bang sauce:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons sriracha sauce
1 teaspoon lime juice
For garnish:

Chopped fresh cilantro
Sliced green onions
Sesame seeds
Directions:

Preheat grill to medium-high heat. Season chicken pieces with salt and pepper, then drizzle with olive oil. Thread chicken onto skewers.
Grill skewers for 10-15 minutes, turning occasionally, until chicken is fully cooked and has nice grill marks.
While the chicken is grilling, prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice in a bowl.
Once chicken skewers are done, brush them generously with the Bang Bang sauce. Grill for an additional 2 minutes to caramelize the sauce slightly.
Garnish with chopped cilantro, sliced green onions, and sesame seeds before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: Approx. 300 kcal per serving | Servings: 4 servings