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.
Easter SnickerdoodlesCategoriesRecipes
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Easter Snickerdoodles

Makes: 12

Prep time: 20 min

Cook time: 10 min

Ingredients

Dough

1 cup (140 grams) all-purpose flour 

½ teaspoon Club House Cream of Tartar 

½ teaspoon table salt

1 teaspoon Club House Ground Cinnamon

½ teaspoon baking soda

⅔ cup (130 grams) light brown sugar

6 tablespoons (84 grams) unsalted butter, softened

2 tablespoons vegetable oil

1 egg yolk

Cinnamon coating

2 tablespoons granulated sugar 

1 teaspoon Club House Ground Cinnamon 

Royal icing

4 cups (480 g) icing sugar 

3 tablespoons meringue powder

5 to 8 tablespoons water 

Club House Yellow food colouring

Club House Red food colouring

Club House Green food colouring 

Club House Blue food colouring

Preparation

1. Preheat the oven to 375°F (190°C). Line two baking trays with parchment paper. 

2. Whisk together the flour, cinnamon, cream of tartar, baking soda, and table salt. Set aside. Cream the light brown sugar and butter together with an electric hand mixer on high until mixture turns pale and no large spots of butter remain, about 1 minute.

3. Beat oil and egg yolk into the sugar and butter until just incorporated, about 30 seconds. Any longer and the cookies’ texture could become cakey. Add flour mixture to the sugar and butter mixture and beat on low, stopping as soon as no dry spots remain. 

You should be able to roll a piece of dough easily into a ball without it sticking to your hands. Adjust with 1 to 2 tablespoons of water if it seems to dry, or 1 to 2 tablespoons of flour if it’s sticking. 

4. To make the cinnamon coating: Whisk the sugar and cinnamon together in a small bowl. 

5. Roll 2 tablespoons of dough into a ball and toss in the cinnamon mixture. Place on a baking tray and repeat with the rest of the dough, leaving at least 2 inches of space between each cookie with no more than 6 cookies on each baking tray so they have room to spread. 

6. Use the bottom of a glass or jar to flatten the balls slightly into ½-inch-thick rounds. 

Bake on the middle oven rack until the edges of the cookies are just starting to turn golden brown and the middles are puffy but still look a little underbaked (this is key to the cookies’ chewy texture), about 7 to 10 minutes. Rotate halfway through baking. 

7. When the cookies are done, remove the tray from the oven and lift one side up about 4 inches, then let it drop. This will flatten the centre of the cookies and create a level surface for decorating. Repeat with the other side of the baking tray, and then again with the second tray. Let the cookies cool for at least 10 minutes before trying to move them; otherwise, they’ll fall apart. 

9. To make the royal icing: Sift the icing sugar if clumpy and beat it with the meringue powder, and 5 tablespoons of water with electric hand beaters on low until everything is incorporated, about 1 minute. Turn beaters to high and continue beating for 1 minute more. Test the consistency of your icing by lifting a bit out with a spoon and dripping it back down into the bowl. It should take the drip 5 to 10 seconds to settle back into the icing and disappear. If it takes less time, your icing is too thin and you need to add more icing sugar. Any more time and it’s too thick, so adjust with a little water — a teaspoon at a time. 

10. Transfer ¼ cup icing into a small bowl and colour it orange with red and yellow food colouring until you get the desired colour. Transfer ¼ cup icing to another small bowl and colour it dark purple with blue, red, and green food colouring, adjusting to the desired colour. Set a damp paper towel over each of the small bowls so the icing doesn’t form a crust. Dye the remaining icing yellow using 1 drop of red food colouring and enough yellow until you get the desired colour. 

11. Fit a piping bag with a #10 tip and fill it with the yellow icing. Pipe a circle around the outside of a cookie, then fill the centre in. Repeat with the rest of the cookies. Fit 2 piping bags with #4 tips and fill the first bag with orange icing and the second bag with purple icing. Pipe beaks, feet, and eyes onto the cookies. 

12. Let the icing dry at least 30 minutes before serving, and 6–8 hours to completely set and harden. 

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Easy-Unicorn-CookiesCategoriesRecipes
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EASY UNICORN COOKIES

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes 

Servings: 24

Ingredients

  • 1 box white cake mix
  • 2 Eggs
  • ⅓ cup cooking oil
  • Food dye We used neon pink, neon purple, and neon blue.
  • Unicorn sprinkle mix We used Wiltons unicorn sprinkles

Instructions

Prep

  • Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.

Make cookie dough

  • In a large mixing bowl, combine the dry cake mix, eggs, and oil and mixwell.
  • Split the cake mix cookie dough into 3 bowls.
  • Then, add pink dye to one bowl, purple to another, and blue to the last one.
  • Mix each bowl and dough until the dye is fully incorporated.

Bake

  • Using an ice cream scoop or spoon, form tablespoon-sized balls of dough onto your lined baking sheet, 2 inches apart.
  • Top cookie dough balls with unicorn-colored sprinkles.
  • Bake for 10-12 minutes.
  • Remove from oven and let cool 3-4 minutes before transferring to a cooling rack.
  • Serve and enjoy!
Chicken ParmigianaCategoriesRecipes
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Chicken Parmigiana

  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hr 15 min
  • Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce:

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  3. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  5. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  7. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  9. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
  2. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper.
  3. Reduce heat and cook until slightly thickened, about 30 minutes.