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Author:  Megan                  Recipe type:  Dessert                          Serves:  15 INGREDIENTS 15 miniature phyllo cups, thawed ½ cup vanilla greek yogurt ½ cup frozen whipped topping, thawed 1 Tbsp Coffee Mate French Vanilla Creamer 1 cup strawberries, diced INSTRUCTIONS In a small bowl, mix greek yogurt and coffee creamer. Gently fold in whipped topping. Pipe or spoon a small amount of custard into the phyllo cups. Top with diced strawberries. Serve immediately or place in fridge until ready to serve. universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting d...

Author:  Megan                  Recipe type:  Dessert                          Serves:  15 INGREDIENTS 15 miniature phyllo cups, thawed ½ cup vanilla greek yogurt ½ cup frozen whipped topping, thawed 1 Tbsp Coffee Mate French Vanilla Creamer 1 cup strawberries, diced INSTRUCTIONS In a small bowl, mix greek yogurt and coffee creamer. Gently fold in whipped topping. Pipe or spoon a small amount of custard into the phyllo cups. Top with diced strawberries. Serve immediately or place in fridge until ready to serve.

2 Tbl Olive Oil 2 tsp Minced Garlic 2-3 Tbl Sun Dried Tomatoes, chopped 1 tsp Onion Powder 1 Tbl Italian Seasoning 2 (10 3/4 oz) Cans of Condensed Tomato Soup 2 cups Half-and-half 2 cups Chicken Stock 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish  Directions Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat. Add tomato soup, half and half, and chicken stock and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. Once tortellini are cooked, serve topped with Parmesan cheese. universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting...

2 Tbl Olive Oil 2 tsp Minced Garlic 2-3 Tbl Sun Dried Tomatoes, chopped 1 tsp Onion Powder 1 Tbl Italian Seasoning 2 (10 3/4 oz) Cans of Condensed Tomato Soup 2 cups Half-and-half 2 cups Chicken Stock 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish  Directions Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat. Add tomato soup, half and half, and chicken stock and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. Once tortellini are cooked, serve topped with Parmesan cheese.

What you’ll need: 1 container of Pillsbury Grands flaky Layers Biscuits (8 count) Butter (1 stick) melted 1 cup of Cinnamon Sugar…whatever ratio you like 1 can Sweetened Condensed Milk..you might not use it all! A cupcake/muffin pan Directions: Cut each Biscuit into quarters, and roll them up into a ball, set aside… Add a spoonful of melted Butter into the bottom of each muffin cup.  Reserve whatever is left in a small bowl, set aside… Place a few of the dough balls at a time into the reserved Butter, and roll them around to coat… And then into the Cinnamon Sugar, making sure to evenly coat them on all sides… Place three of the cinnamon dough balls into each muffin cup. If you have any butter or Cinnamon Sugar left, pour al of it as evenly as you can over the filled muffin cups. Bake them at 350 degrees for approx. 12 minutes, or until they’re firm, puffed and dark… As soon as they come out, keep them warm! So you can drizzle them evenly with the Sweetened Condensed Milk and they w...

What you’ll need: 1 container of Pillsbury Grands flaky Layers Biscuits (8 count) Butter (1 stick) melted 1 cup of Cinnamon Sugar…whatever ratio you like 1 can Sweetened Condensed Milk..you might not use it all! A cupcake/muffin pan Directions: Cut each Biscuit into quarters, and roll them up into a ball, set aside… Add a spoonful of melted Butter into the bottom of each muffin cup.  Reserve whatever is left in a small bowl, set aside… Place a few of the dough balls at a time into the reserved Butter, and roll them around to coat… And then into the Cinnamon Sugar, making sure to evenly coat them on all sides… Place three of the cinnamon dough balls into each muffin cup. If you have any butter or Cinnamon Sugar left, pour al of it as evenly as you can over the filled muffin cups. Bake them at 350 degrees for approx. 12 minutes, or until they’re firm, puffed and dark… As soon as they come out, keep them warm! So you can drizzle them evenly with the Sweetened Condensed Milk and they w...

Ingredients 1 dozen eggs 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon fresh lemon zest 1 tablespoon chopped chives Dash hot sauce Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 1 cup panko crumbs Parsley, for garnish Peanut oil, for frying Directions Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes. Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites. Heat oil in a deep-fryer to 350 degrees F. In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko. Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until go...

Ingredients 1 dozen eggs 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon fresh lemon zest 1 tablespoon chopped chives Dash hot sauce Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 1 cup panko crumbs Parsley, for garnish Peanut oil, for frying Directions Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes. Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites. Heat oil in a deep-fryer to 350 degrees F. In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko. Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until go...

INGREDIENTS 2 tablespoons olive oil, divided 1 onion, diced 1 pound ground beef 1 pound ground pork 1/2 cup Panko* 2 large egg yolks 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper, to taste FOR THE GRAVY 1/4 cup unsalted butter 1/3 cup all-purpose flour 4 cups beef broth 3/4 cup sour cream Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves INSTRUCTIONS Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook un...

INGREDIENTS 2 tablespoons olive oil, divided 1 onion, diced 1 pound ground beef 1 pound ground pork 1/2 cup Panko* 2 large egg yolks 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper, to taste FOR THE GRAVY 1/4 cup unsalted butter 1/3 cup all-purpose flour 4 cups beef broth 3/4 cup sour cream Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves INSTRUCTIONS Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook un...

Ingredients Juice of two lemons 1 Tablespoon white vinegar ¼ cup extra virgin olive oil ½ yellow onion, roughly chopped 1½ teaspoon minced garlic 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon cayenne pepper 1 Tablespoon chili powder 1 Tablespoon paprika 1 teaspoon ground oregano ½ teaspoon ground ginger 2 pounds boneless, skinless chicken breasts Instructions In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or at least three hours. When ready to cook, preheat your oven to 350 degrees Fahrenheit. Heat a oven-save skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned. Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transf...

1 (16oz) loaf French bread 8 eggs 3 cups milk 3/4 cup sugar, divided 1T vanilla extract 5 (or so) granny Smith apples, peeled, cored, and sliced 2 tsp ground cinnamon 2T butter Cut the french bread in 1 1/2 inch slices. Pour the remaining egg mixture over the apples. Mix together the 1/2 cup sugar with the cinnamon and sprinkle over the top of the apples. Dot the top with butter. Bake at 400 for 30 minutes. Let stand for 10 minutes before cutting and serving. Do not be afraid if you look inside your oven and see this: It will puff way, way up. Some of our apples even fell off! A fact I remembered the next day when I was preheating the oven for dinner and smelled something burning. Once you remove it from the oven the french toast will settle back down. Great thing about this recipe is that it can be assembled the day before. Just cover it and store in the refrigerator until you are ready to bake it. You will need to increase your cooking time by 15 minutes. universities program, univer...

1 (16oz) loaf French bread 8 eggs 3 cups milk 3/4 cup sugar, divided 1T vanilla extract 5 (or so) granny Smith apples, peeled, cored, and sliced 2 tsp ground cinnamon 2T butter Cut the french bread in 1 1/2 inch slices. Pour the remaining egg mixture over the apples. Mix together the 1/2 cup sugar with the cinnamon and sprinkle over the top of the apples. Dot the top with butter. Bake at 400 for 30 minutes. Let stand for 10 minutes before cutting and serving. Do not be afraid if you look inside your oven and see this: It will puff way, way up. Some of our apples even fell off! A fact I remembered the next day when I was preheating the oven for dinner and smelled something burning. Once you remove it from the oven the french toast will settle back down. Great thing about this recipe is that it can be assembled the day before. Just cover it and store in the refrigerator until you are ready to bake it. You will need to increase your cooking time by 15 minutes.

Ingredients:  1 lb. lean ground beef or venison  1 onion, chopped  1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional).  Salt and pepper to taste 3 cups thinly sliced potatoes (about 5 potatoes)  1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)  1/2 Cup stock (any kind) 1/4 Cup milk or cream 1 1/2 cups shredded cheese Method: Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.  In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.  In a medium bowl, mix together the soup, stock, milk, salt and pepper. Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and t...

Ingredients:  1 lb. lean ground beef or venison  1 onion, chopped  1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional).  Salt and pepper to taste 3 cups thinly sliced potatoes (about 5 potatoes)  1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)  1/2 Cup stock (any kind) 1/4 Cup milk or cream 1 1/2 cups shredded cheese Method: Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.  In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.  In a medium bowl, mix together the soup, stock, milk, salt and pepper. Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and t...

Ingredients 1 banana, sliced 1 tablespoon honey Cinnamon Olive oil or coconut oil Instructions Lightly drizzle oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon. Universities Program, Universities Programs, Nursing Degrees Online, Online Nursing Programs, Online Social Work Degree, Social Work Degree Online, Online Paralegal Degree, Criminal Justice Degree Online, Online Associates Degree, Associates Degree Online, Accounting Degree Online, Online Accounting Degree, Online Graduate Programs, Online Accounting Degree Programs, Online Accounting Degrees, Online Accounting Masters Degree, Accounting Degrees Online, Accounting Online Degree, Online Accounting Classes, Forensic Accounting Degree, Online Accounting Schools, Accountant Degree, Accountancy Degree, Online Accounting Class...

 Ingredients 1 cup flour 1 teaspoon salt   1 teaspoon baking powder 2 TBLs sugar ( my addition) 1/2 tsp cinnamon ( my addition) 2 eggs 1/3 cup milk 1 tablespoon melted butter or vegetable oil ( I used butter) 1-1/4 cups diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches) granulated sugar in flat-sided bowl or a powdered sugar glaze oil for fryer or deep frying pan Powdered Sugar Glaze 1 cup of confectioners sugar milk, enough to make a drizzling consistency. Directions With a wire whip, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar. Coat ...

Ingredients: 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Directions: 1.      Beat the egg and milk together in a bowl. 2.     Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. 3.     Put the chicken in the bag, seal it and shake to coat it. 4.     Dip the flour-coated chicken in the egg mixture and again in the flour mixture. 5.     Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. 6.     Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. 7.     Drain it on paper towels and serve. Keywords universities program, universities programs, nursing degrees online, online nursing programs, online soc...

Coconut Custard Filling: 4 egg yolks 1/3 c. plus 2 tsp cornstarch 3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups) 3/4 c sugar, plus 1 TBL 1/2 tsp salt 2 tsp vanilla 2 TBL butter 1 c shredded coconut* 1 baked pie shell, 9 or 10″ (I use the Cook’s Illustrated Perfect Pie Crust recipe, the one with vodka.) Topping: 1/2 cup toasted coconut 1.5 cups whipping cream 1/3 c sugar 3/4 tsp unflavored gelatin (opt) *I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy. Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute....

Ingredients 4 small zucchini, diced (about 3 cups total) 2 cups (about 5 1/2 ounces) club cracker crumbs 2 tablespoons butter 3 eggs 1 small onion, grated 1/2 cup 2% reduced-fat milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup grated Parmesan cheese Instructions Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan. Bake, uncovered, 35 minutes, or until golden on edges.

Cake Ingredients: 1 box Carrot Cake Mix 1 package Instant Vanilla Pudding 4 Eggs 1/2 cup Milk 1 cup Sour Cream 3/4 cup Vegetable Oil 1 1/2 cups Chopped Pecans (Optional) 14 oz. can Sweetened Condensed Milk Frosting Ingredients: 2 cups Heavy Cream 1/3 cup Instant Cheesecake Pudding 1/2 cup Confectioners’ Sugar Topping: Stonewall Kitchen Sea Salt Caramel Sauce 1/2 cup Chopped Pecans Directions:  Preheat 350 F. Combine cake ingredients except for Sweetened Condensed Milk and mix until combined. Pour batter into a greased 9 x 13 inch pan. Bake for 40-45 minutes. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own. Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times. Pour sweetened condensed milk over the cake and let set over night. Once cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake. Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 – 30 seconds. Pour Se...

Ingredients 2 cans Pillsbury Crescent Rounds 4 tablespoons butter, melted 1/2 cup pumpkin puree (not pie filling) 1 tablespoon milk 1/4 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg For the Frosting 4-oz cream cheese, softened 1-1/2 cups powdered sugar 1/4 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Instructions Preheat oven to 375. Lightly grease two 8-inch cake pans with non-stick spray; set aside. Separate dough into 16 rolls and unroll. Brush each piece of dough with melted butter. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each dough, lightly pinching seams together. Arrange the rolls 1 inch apart in the prepared cake pan. Bake for 16 to 18 minutes, or until tops are golden brown. In the meantime prepare the frosting. Place cream cheese in your mixer's bowl and cream for 1 minute. Gradual...

Ingredients 2 cans Pillsbury Crescent Rounds 4 tablespoons butter, melted 1/2 cup pumpkin puree (not pie filling) 1 tablespoon milk 1/4 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg For the Frosting 4-oz cream cheese, softened 1-1/2 cups powdered sugar 1/4 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Instructions Preheat oven to 375. Lightly grease two 8-inch cake pans with non-stick spray; set aside. Separate dough into 16 rolls and unroll. Brush each piece of dough with melted butter. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each dough, lightly pinching seams together. Arrange the rolls 1 inch apart in the prepared cake pan. Bake for 16 to 18 minutes, or until tops are golden brown. In the meantime prepare the frosting. Place cream cheese in your mixer's bowl and cream for 1 minute. Gradual...

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente  3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken 1/8 - teaspoon thyme 1/8 - teaspoon poultry seasoning salt and pepper to taste, white pepper if you have it 1 - tablespoon olive oil  5 - tablespoons butter  1 - tablespoon onion, chopped 1 1/2 - cloves garlic, minced 2 - tablespoons flour  1 1/2 - cups half and half 1 1/2 - cups low fat milk 1 - cup + 2/3 cup Kraft Italian Five Cheese Blend w/cream cheese, separated Italian Seasoning, garnish Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken.  Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.  Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. ...

Ingredients 3/4 cups butter (room temperature) 3/4 cups brown sugar (packed) 1/4 cup white sugar 1 Large egg (slightly beaten) 2 teaspoons vanilla extract 2 cups flour (plus 1 tablespoon) 1 teaspoon baking soda 1 1/2 cup semi sweet chocolate chips Directions Step 1 Cream the butter with brown sugar and white sugar for 3-4 minutes in a stand mixer. Step 2 Add the egg and vanilla extract and mix until well combined. Step 3 In a medium bowl, whisk together the flour and baking soda. Slowly add to the wet mixture until well combined. Step 4 Add the chocolate chips and hand mix using a wooden spoon. This will be a very dry dough so don't worry, you didn't mess up. Step 5 Chill for 30 minutes to an hour or up to 24 hours. When you're ready to bake, preheat oven to 350°F. Step 6 Press dough into a greased 8x8 baking pan. Bake for 18-20 minutes or until the outer edges are brown. Step 7 Let cool 5 minutes then serve.