Homemade Easter Cream EggsCategoriesRecipes
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Homemade Easter Cream Eggs

SERVINGS: 20 eggs

Ingredients

  • 1/2 cup light corn syrup
  • 1/2 cup butter SOFTENED
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 ounces 1 bag milk chocolate chips

Instructions

  • Combine corn syrup, butter, vanilla, and salt in a bowl using an electric mixer.
  • Beat on medium until smooth.
  • Add in about 1/2 cup of powdered sugar, stir by hand to combine.
  • Continue adding small amounts of powdered sugar, stirring each time.
  • Place about 1/4 of the dough into another bowl, add food coloring and stir.
  • Chill dough in freezer for about 1 hour.
  • Shape a small amount of orange dough into a ball.
  • Take about a tablespoon of white dough and flatten.
  • Place orange dough in middle and roll the white dough around it to create an egg shape.
  • Place egg onto a greased dish or wax paper.
  • Continue until with the rest of the dough.
  • Chill eggs in freezer for about 1 hour or until firm.
  • Melt chocolate.
  • Dip eggs into chocolate, place on wax paper to harden.
  • Repeat the dipping process a second time.
  • Enjoy!
crack-potatoesCategoriesRecipes
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Crack Potatoes

PREP TIME 20 mins

COOK TIME 40 mins

INGREDIENTS  

  • 2 pounds potatoes peeled and cubed
  • Salt and black pepper to taste
  • 1 cup ranch dressing
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 cups grated cheddar cheese divided
  • 6 slices bacon cooked and crumbled
  • 1 green onion chopped

INSTRUCTIONS 

  • Preheat oven to 400°F.
  • Boil the potatoes in a large pot of water over high heat until fork tender. Drain the water from the pot and transfer the potatoes to a 2-quart baking dish. Season the potatoes with salt and pepper to taste.
  • In a medium mixing bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, paprika, and 1 cup of the cheese. Pour the mixture all over the potatoes in the baking dish and toss lightly to coat the potatoes.
  • Bake uncovered at 400°F for 15 minutes.
  • Remove the casserole from oven and top with the remaining cheese and bacon. Return the dish to the oven and bake for 5-7 minutes, until cheese is melted. Top with the chopped green onion and serve hot.
funnel-cake-bitesCategoriesRecipes
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Funnel Cake Bites

  • INGREDIENTS
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 and 1/2 cups milk
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • INSTRUCTIONS
  • Beat eggs until foamy.
  • Add milk and vanilla
  • Mix in flour, sugar, baking powder, spices and salt until smooth.
  • Pour the oil into a pot 3/4 inch deep to about 375 degrees
  • Add the batter into hot oil by spoonfuls. I like to use a cookie scoop to help scoop them in.
  • Fry until golden brown, flip and repeat.
  • Drain on paper towels. Sprinkle with powdered sugar or dip in your favorite toppings.
FRITOS CORN SALADCategoriesRecipes
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FRITOS CORN SALAD

yield: 10 SERVINGS 

prep time: 15 MINUTES 

total time: 15 MINUTES

INGREDIENTS

  • 2 (15 ounce) cans whole kernel corn, drained
  • 1 red bell pepper, finely diced
  • 2 cups shredded Mexican blend cheese
  • 1 cup mayo (can substitute light mayo)
  • ¼ teaspoon black pepper
  • 1 (9.25 ounce) bag Chili Cheese Fritos, lightly crushed
  • fresh cilantro, for garnish

INSTRUCTIONS

  1. In a large mixing bowl, stir together corn, diced bell pepper, shredded cheese, mayo, and black pepper.
  2. Right before serving, stir in crushed Chili Cheese Fritos.
  3. Garnish with fresh cilantro if desired.
Oreo Poke cakeCategoriesRecipes
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OREO POKE CAKE

yield: 12 SERVINGS 

prep time: 10 MINUTES 

cook time: 30 MINUTES 

chill time: 1 HOUR 15 MINUTES 

total time: 1 HOUR 55 MINUTES

INGREDIENTS

  • 1 box chocolate chocolate cake mix + water, eggs, & oil as called for on the box
  • 1 (4.2 oz) box OREO cookies and cream instant pudding
  • 2 cups milk
  • 1 (8 oz) tub of Cool Whip, thawed
  • 10 OREO cookies

INSTRUCTIONS

  1. Prepare cake mix and bake in a 9 x 13 inch baking pan according to the directions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
  2. Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
  3. Using the handle of a wooden spoon, poke holes throughout the top of the cake (roughly 1 inch apart).
  4. Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour. Place cake in the fridge to chill for at least 1 hour.
  5. Top with an even layer of Cool Whip.
  6. If serving immediately, top with OREOs, slice, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
3-INGREDIENT CHILICategoriesRecipes
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3 INGREDIENT CHILI

yield: 4 SERVINGS 

prep time: 5 MINUTES 

cook time: 25 MINUTES 

total time: 30 MINUTES

INGREDIENTS

  • 1 pound lean ground beef
  • 1 (15.5 ounce) can chili beans, undrained
  • 1 (14.5-ounce) can chili style diced tomatoes

INSTRUCTIONS

  1. Brown ground beef in a large pot over medium heat, using your spoon to break up the ground beef as it cooks. Drain grease, leaving behind about 1 Tablespoon of grease in the pot for added flavor if desired.
  2. Stir in the chili beans and diced tomatoes. Bring to a boil, then lower the heat to medium-low and allow the chili to simmer for about 25 minutes.
  3. Serve warm with your favorite chili toppings (sour cream, shredded cheese, corn chips, scallions, chives, etc).
CREAM PUFFSCategoriesRecipes
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CREAM PUFFS

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 1 cup water
  • 1 tsp vanilla
  • 4 eggs
  • 1c flour
  • FILLING:
  • 1 pint heavy cream
  • 1 package (3.4 OUNCES) instant vanilla pudding
  • ⅓ cup milk

INSTRUCTIONS

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

GREEK PASTA SALADCategoriesRecipes
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GREEK PASTA SALAD

yield: 8 

prep time: 10 MINUTES 

cook time: 10 MINUTES 

total time: 20 MINUTES

INGREDIENTS

FOR THE VINAIGRETTE: 

  • 2 Tablespoons balsamic vinegar 
  • 1 Tablespoon Dijon mustard
  • 1 lemon, juiced 
  • ½ teaspoon dried Italian seasoning 
  • ⅓ cup olive oil 

FOR THE PASTA SALAD:

  • 1 (16 oz.) box pasta*
  • 1 cup cherry tomatoes, halved
  • 8 oz. feta cheese, crumbled
  • 1 (5 oz.) jar sliced olives, drained
  • Salt and pepper, to taste
  • fresh parsley or basil for garnish, if desired

INSTRUCTIONS

  1. In a small bowl, combine the vinaigrette ingredients and whisk to combine.
  2. In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl. 
  3. Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
  4. Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.

NOTES

* Use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc…

As a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.

Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.

AIR FRYER HOMEMADE POP-TARTSCategoriesRecipes
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AIR FRYER HOMEMADE POP-TARTS

Servings 10

PREP TIME 30 mins

COOK TIME 10 mins

TOTAL TIME 40 mins

INGREDIENTS  

  • All-purpose flour for dusting optional
  • 14.1 ounce package of refrigerated pie crusts contains two pie crusts
  • 10-12 tbsp cherry pie filling
  • Water
  • 1½ cups powdered sugar
  • 2-3 tbsp whole milk
  • 1 tbsp lemon juice ½ a lemon
  • Sprinkles optional garnish

INSTRUCTIONS 

  • Lightly flour a hard surface with the all-purpose flour and then roll out and flatten your pie crusts to a ¼ inch thickness using a rolling pin.
  • Use a knife or pizza cutter to cut even 3 inch by 4 inch sized rectangles out of the dough. If there’s leftover dough, combine the dough and roll it out again to create as many rectangles as possible.
  • Fill half of the rectangles with ½ – 1 Tablespoonful of cherry pie filling.
  • Use a pastry brush to wet the edges of each rectangle containing the filling with water.
  • Place the empty rectangles atop the rectangles with cherry filling, lining up the edges.
  • Press down on the edges of each pop tart with the tip of a fork to seal them.
  • Spray the tops of the pop tarts with cooking spray and then use a knife to create 2-3 slits on the tops of all the pop tarts.
  • Cook in the air fryer at 350 degrees Fahrenheit for 7-8 minutes or until lightly browned along the edges. You will need to do multiple batches.
  • Once the pop tarts are done cooking, set them aside to cool.
  • In the meantime, whisk the powdered sugar, whole milk, and lemon juice in a medium bowl until smooth.
  • Drizzle the glaze over the cooled pop tarts, top with sprinkles, optional, and then plate and serve cool.
BUFFALO CHICKEN MAC AND CHEESECategoriesRecipes
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BUFFALO CHICKEN MAC AND CHEESE

yield: 6 

prep time: 10 MINUTES 

cook time: 15 MINUTES 

total time: 25 MINUTES

INGREDIENTS

  • 16 ounces elbow macaroni, cooked according to package directions
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 2 cups white cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • ½ cup buffalo sauce, plus more for garnish-optional
  • 2 cups diced cooked chicken
  • blue cheese crumbles for garnish (optional)
  • sliced green onions for garnish (optional)

INSTRUCTIONS

  1. In a large pot or dutch oven, melt the butter over medium-low heat. 
  2. Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
  3. Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
  4. Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
  5. Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
  6. Serve warm, topped with blue cheese crumbles and sliced green onions if desired.