1 8oz Cream Cheese (softened)
1 bag of Heath pieces
1 container of Lighthouse caramel fruit dip
4 TBSP Brown Sugar
5 Large Granny Smith apples
Add brown sugar to cream cheese and mix well, spread onto serving platter. Microwave caramel fruit dip for 10 seconds and stir until easy to pour. Spread caramel dip on top of cream cheese mixture. Top with Heath pieces. Serve with sliced Granny Smith apples.
Pour the chex cereal into a large bowl and set aside. In a medium microwaveable bowl melt the chocolate chips. Heat for 1 minute then stir. Heat for an additional 30 seconds and stir again until completely melted and chocolate is smooth. Stir in the extract and pour over the cereal. Gently stir until the cereal is well coated. Stir in the coconut until evenly coated. Pour the cereal onto a large baking sheet and sprinkle with powdered sugar. Let is sit until the chocolate is dry, about 15 minutes.
2 rolls (16.5 oz each) Pillsbury refrigerated cookie dough
1 cup quick cooking oats
1 cup brown sugar
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk
Preheat oven to 350. Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar. Knead together until combined. Flour the bottom of 9 x 13 pan and press down the dough until pan is covered. Bake for minutes and remove from oven.
In a saucepan over medium low heat, combine caramels, milk, and butter. Be sure to stir often to avoid burning. Once smooth, remove from heat. Pour over the cookie crust.
Combine second cookie dough roll and 1/2 cup oats and 1/2 cup brown sugar and knead until combined. Roll out and lay over top of caramel. If it doesn't all roll out into a perfect shape, just over the caramel with the dough as best as you can. Return to the over for 22-25 minutes. Let cool in refrigerator 1 hour. They are delishous and ooey gooey.
Recipe and picture courtesy of Pizzazzerie.com
In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
Remove skillet from oven and remove your pork chops and sit them aside to rest.
Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)
3 bananas, sliced
1½ cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
If using sweetened condensed milk Remove the label from the can.
Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.
**Recipe and picture courtesy of Spendwithpennies.com
4 cups peach-mango juice (found in the refrigerated juices) divided
1 (15 ounce) can cream of coconut
5 cups pineapple juice
1/2 cup freshly squeezed lime juice (about 3-4 limes)
1 liter bottle of Sprite
1. Combine 3 cups peach-mango juice with the cream of coconut in the blender. Blend till completely smooth.
2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher. When ready to serve, add Sprite and serve over ice. Garnish with slices of lime, coconut, and/or pineapple if desired.
1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard
additional cheese, shredded
1. In a large pot, melt 3 T butter and cook the chopped onion until translucent and golden brown. Whisk in the flour or corn starch. Gradually stir in half and half, water, and chicken broth.
2. Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.
3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.
4. Add the cheeses, salt, and dijon mustard. Serve topped with green onions, bacon bits, and additional shredded cheese.
1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Sesame Seeds (opt)
Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .
Cookin' Mamas started in 2008 as group of friends who get together once a month and share new recipes and have a girls night out! One of us hosts and does the main dish and assigns out the other dishes for everyone else. We have so much fun, and we hope you enjoy the recipes as much as we do!