Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Monday, May 22, 2017

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna Nilla Wafers 8 oz cream cheese white sugar (1/3 cup) 8 oz tub of coolwhip 1/2 cup cherry preserves 1 can of cherry pie filling Line a loaf pan or small dish with nilla wafers. Beat the cream cheese and sugar until smooth and then mix in the coolwhip. Spread half the cheesecake mix on top of nilla wafers. Stir the cherry preserves to loosen it and measure out 1/2 cup. Gently spread cherry preserves on top of the cheesecake mixture. Then add another layer of nilla wafers and then the rest of the cheesecake mixture. Lastly, add the can of cherry pie filling on top and spread evenly. Refrigerate overnight. When you are ready to serve you may add some more nilla wafers, nilla wafer crumbles or coolwhip on top.


HOMEMADE LEMON BREAD 1 1/2 cups All-purpose flour 1 teaspoon Salt 1 cup Sugar Peel of 1 lemon; grated 1 tablespoon Baking powder 1/2 cup Whole milk 2 large Eggs; beaten 1/2 cup Unsalted butter; (1-stick), melted Juice of 1 large lemon 1/2 teaspoon Vanilla extract -- Lemon Glaze -- Juice of 1 large lemon 1/4 cup Sugar; (up to 1/3 cup) (depending on amount of lemon juice) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

Loaded Pasta Salad

Loaded Pasta Salad 2 cups cooked pasta of any shape (I used med. shells) 2 cups steamed baby broccoli florets 4 slices bacon, diced 1/2 cup diced (1/4-inch) sharp cheddar cheese Salt & pepper to taste Dressing: 1 cup mayonnaise 2 tsp ranch seasoning mix 1 tbs cider vinegar 1 tbs sugar 1 tbs water 1 tsp garlic powder 1/4 tsp pepper Mix dressing ingredients in a large bowl. Combine all other ingredients and mix well. Chill for at least 2 hours

Seasoned BBQ Potatoes

Seasoned BBQ Potatoes 2 lbs medium red potatoes, quartered 1/4 teaspoon ground pepper 1/4 teaspoon garlic powder 1 tablespoon honey 1 tablespoon chili powder 2 tablespoons butter or margarine, melted BBQ~ grill or oven. Preheat oven 400°F. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in greased 11x7-inch baking dish. Bake 40-50 minutes until potatoes are tender. BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender


FROZEN TREAT 1 large box Strawberry Jello 10 oz. frozen strawberries 15 oz can crushed pineapple,drained 8 oz. cool whip (or whipping cream, whipped up) 8 oz cream cheese, softened 2 bananas sliced 1/2 cup - 1 cup of Chopped Nuts, optional Mix all ingredients together in a bowl and pour into an oblong dish. Put in freezer for a few hours or overnight.

Strawberry Lime Agua Fresca

Strawberry Lime Agua Fresca Serves: 4 servings 2 cups cold water 4 cups fresh strawberries, trimmed 2 limes, juiced ¼ c sugar (optional) lime slices (optional) Blend all ingredients in a blender. Let chill and then strain through a fine mesh sieve. Discard solids. Serve over ice and top with lime slices.

Tuna and Avocado Stuffed Tomatoes

Tuna and Avocado Stuffed Tomatoes 5 oz chunk light tuna in water, drained ½ lemon, juiced ¼ avocado, diced ½ Tbls fresh dill, chopped 2 medium tomatoes salt and pepper to taste Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside. Combine tuna, lemon juice, avocado, dill, salt and pepper. Spoon into tomatoes and serve