If you need to make an appetizer for a party of yours or one that you’re invited to, give these Creamy Chicken Enchilada Roll-Ups a try. They’re easy, inexpensive, and delicious.
VIDEO: Easy Appetizer Recipe
December 9th, 2016
VIDEO: Easy No Bake S’Mores Cheesecake
December 8th, 2016
Since cream cheese and marshmallows are on sale at almost every store, this No Bake S’mores Cheesecake is a great dessert to make for your family or to take to a party. Everyone loves it and it couldn’t be easier. No one needs to know that it’s a bargain to make!
VIDEO: Best Cake Recipe Ever!
December 6th, 2016
Our favorite cake to serve to company is also the easiest cake to make. If you’re doing entertaining this month, give this Coconut Cake a try. The ingredients are on sale at most stores this month, so you’ll be able to serve a fancy dessert for pennies per serving. It’s also a great cake to bring to a party–you can be sure everyone will love it. Plus, it’s much less expensive than bringing any other type of side dish or appetizer. Watch the recipe video here
Best Ever Coconut Cake Recipe:
1 box white cake mix, and ingredients to bake it according to box
1 can sweetened condensed milk
1 can coconut milk (Coco Lopez or similar brand, found in liquor mixers section)
1 8-oz. container whipped topping
8 oz. flaked coconut
Bake cake according to instructions on box. Mix condensed milk and coconut milk in a bowl until smooth. Poke holes all over the warm cake with a fork, then pour the milk mixture on the cake. Allow the cake to absorb the milk mixture, then cover the cake with whipped topping and top with coconut. Refrigerate until ready to serve.
If you’re making this cake, you can make it slightly lower-calorie by baking two cake mixes, using two containers of whipped topping, and divide the coconut milk/sweetened condensed milk mixture between two cakes. You’ll be able to take one to a friend and keep one for your family. It will still be very rich and delicious with fewer calories. You can have a bigger piece!
Blueberry Walnut Arugula Salad
July 27th, 2016
INGREDIENTS:
2 Cups Arugula
½ Cup Blueberries
⅓ Cup Walnuts
⅓ Cup shredded Goat Cheese
1 Tbsp Extra Virgin Olive Oil
1 Tsp Honey
½ Tbsp Lemon Juice
½ Tsp Oregano
a dash of salt and pepper
INSTRUCTIONS:
For the dressing, mix the lemon juice with the honey, stir well and then add the olive oil, slowly, until combined. Add the oregano, pepper and salt (not too much if the cheese is salty).
Put arugula in a salad bowl. On top of it add the walnuts, cheese and blueberries.
Drizzle the dressing and serve immediately.
Chicken Parmesan Zucchini Boats
July 27th, 2016
Ingredients:
4 medium zucchini (about 1¾ pounds)
1 lb. ground chicken
¼ tsp. salt
¼ tsp. ground black pepper
1 tsp. garlic, minced
2 cup pasta sauce
¼ cup grated parmesan cheese
½ cup shredded mozzarella cheese
Optional: sliced fresh basil for topping
Instructions:
Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
Place the zucchini in the baking dish cut-side up.
Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
Cover the baking dish with foil. Bake for 35 minutes.
Sprinkle with fresh basil and serve.