NO BAKE REESE'S PEANUT BUTTER LUSH

So we’re doing sufficient celebrating around these parts. I’m baking her a cake for her graduation, obviously, but I’m additionally looking to make some of her favourite desserts to have available inside the fridge or freezer so she will rejoice her freedom all summer time long. And the primary thing I made become this No Bake Reese’s Peanut Butter Cup Lush. 

I am enthusiastic about lush desserts – they’re so simple to make and that they taste great. Plus, they’re versatile and handiest limited for your creativeness. critically! in case you don’t like the peanut butter Oreos I used here for the bottom, alternative Nutter Butters or regular Oreos. Or, in case you’d as an alternative make a vanilla & peanut butter pudding instead of chocolate, do this rather! See? easy.

NO BAKE REESE'S PEANUT BUTTER LUSH

And through the way, it’s known as ‘lush’ for a cause. terrific creamy, fluffy, light-as-air and filled with taste. additionally, the whole no-bake factor is a serious win-win since it’s already inside the a hundred tiers here.

This *does* need lots of time to set within the refrigerator, so make it the night time earlier than you propose on serving it or within the early AM so it’s ready by using midnight. The greater time it has within the refrigerator, the higher – otherwise, at the same time as it's going to still flavor extraordinary, it could be a little at the gloopy facet. ‘Gloopy’ being the medical time period here.

NO BAKE REESE'S PEANUT BUTTER LUSH

INGREDIENTS:

  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese's Peanut Butter Cups, chopped in half
  • Chocolate syrup

INSTRUCTIONS:

  1. Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
  3. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.

CHEESESTEAK SANDWICHES

Those Cheesesteak Sandwiches are hearty, flavorful and melty. three things I look for when it comes to a cheesesteak sub. they may be wonderfully scrumptious!

Those Cheesesteak Sandwiches rank high up in Kale and my favorite sandwiches ever. It makes me happy that my hubby and i experience the identical forms of food. One greater purpose i love that man. 

Cheesesteak Sandwiches

This version of Cheesesteak Sandwiches is the best! In my humble opinion, anyway. It’s the most effective manner I lead them to at home. they are hearty, flavorful and melty. 3 matters I search for when it comes to a cheesesteak sub. i'm able to without difficulty eat 2 in a row due to the fact they’re just that suitable.

Once I make these delicious subs I usually pass all out and use our French Bread Roll recipe for the bread. I simply placed  balls of the dough together to form subs. It makes them all the extra amazing!

Cheesesteak Sandwiches

INGREDIENTS:

  • 1 pound of thinly sliced ribeye steak (For easy slicing: freeze steak for 30 minutes, then slice it)
  • 1 Tablespoon butter
  • 1 medium green pepper, sliced into strips
  • 1 medium yellow onion, sliced into strips
  • 2 cups shredded provolone cheese
  • Salt and pepper, to taste
  • 4 sub rolls, sliced in half (but not all the way through)
  • (Try using my French Bread Roll recipe for the subs. Recipe below this card)

INSTRUCTIONS:

  1. Preheat oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set aside.
  2. In a large skillet, melt butter then saute onions and green peppers for 5 to 10 minutes until softened. Place on a plate and set aside.
  3. In the same skillet, cook the sliced steak, over medium-high heat, breaking it into smaller pieces until cooked through and no longer pink. Add the onions and peppers back into the skillet and toss together. Season with salt and pepper.
  4. To assemble the cheesesteaks: open one sub roll and add in one quarter of the meat filling then top with some provolone cheese. Repeat with all sub rolls.
  5. Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
  6. Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!

CHICKEN CACCIATORE RECIPE

The exceptional fowl cacciatore in a rich and rustic sauce with chook falling off the bone is straightforward italian comfort meals at its satisfactory!

Actual chook Cacciatore is an Italian classic, and you’ll never get a extra succulent domestic cooked meal than this recipe! easy to make and loved by means of the entire circle of relatives, Cacciatore aromas fill your complete residence with comfort and warmth because it chefs itself at the stove or within the oven!

Chicken Cacciatore Recipe

Cacciatore way hunter in Italian, and alla cacciatora translates to a  ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, veggies, and usually wine or vinegar.

That is one of these recipes i discovered years in the past in an antique, tattered Italian cookbook. whenever I’d remake it through the years, I’d adjust some thing in it to in the end reach a cacciatore recipe so ideal, it’s one recipe your complete circle of relatives will look ahead too!

Chicken Cacciatore Recipe

INGREDIENTS:

  • 6 skinless chicken thighs bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced medium
  • 1 large carrot peeled and sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes halved
  • 1/2 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Season chicken with salt and pepper. 
  2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
  3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
  4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
  5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
  6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

  1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

  1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

ROSEMARY LEMON CHICKEN GNOCCHI

Garlic chicken and toasted potato gnocchi come together in a fresh rosemary lemon cream sauce for this Rosemary Lemon fowl Gnocchi. that is comfort meals at its greatest. It’s one of these food that’s brief and clean sufficient to make for your own family on a busy weeknight, however splendid sufficient to serve while you want to vastly impress your visitors. It’s shiny, and fresh, and complete of flavor!

Right here are all of the suitable flavors we’ve got happening in this scrumptious one-pot dinner: Rosemary, lemon, garlic, chook, parmesan, gnocchi, chicken broth, cream, onions, and petite sweet peas.

Rosemary Lemon Chicken Gnocchi

You’ll additionally need the juice and zest of 1 lemon. I went ahead and measured out the hen broth, then added the lemon juice and zest without delay into the broth. if you want to skip this step and use save-offered lemon juice, that is definitely exceptional with me! You’ll want 2-3 tablespoons of lemon juice.

Melt 2 tablespoons of butter in a 12-inch skillet over medium-excessive warmth. while the butter is melted and foamy, swirl to coat the bottom of the pan, then upload the chicken in a single layer and cook dinner for 5 mins till golden, flipping as soon as halfway through. do away with the chook to a plate, and add the gnocchi immediately from the bundle to the skillet. Toast over medium-excessive warmness, stirring to toss now and again, until the gnocchi is golden and toasted, about 5-7 mins. (come what may I missed a image of this step!)

Rosemary Lemon Chicken Gnocchi

INGREDIENTS:
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 (16 oz) package potato gnocchi
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 2-3 tablespoons fresh rosemary, finely chopped
  • 1 1/4 cup low-sodium chicken broth
  • juice + zest of 1 lemon (about 2-3 tablespoons juice)
  • 1 cup petite sweet peas, frozen
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
INSTRUCTIONS:
  1. Reduce chicken into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. melt 2 tablespoons butter in a 12-inch skillet over medium-excessive heat. add the hen in a single layer and cook for five mins, till golden brown, flipping once midway through. remove the hen to a plate. upload the gnocchi immediately from the package deal into the skillet. Toast the gnocchi, stirring every now and then to toss, until gnocchi is toasted and golden brown, approximately 5 minutes. dispose of to the plate with the chook.
  2. In the equal skillet, soften the closing 2 tablespoons butter over medium-high heat. add the onions and cook, stirring from time to time, until onions are golden brown, about 5-7 mins. turn warmness to low and add the garlic and rosemary. Stir to mix till garlic is aromatic, approximately 30 seconds.
  3. Upload the fowl broth, lemon juice, zest, and gnocchi and bring to a boil. cover, then lessen heat to medium-low and simmer for five mins until gnocchi is soft.
  4. Stir within the peas, cream, parmesan cheese, and lots of salt and pepper to flavor. Stir within the chicken till heated through, approximately 2 mins. Serve and garnish with extra parmesan cheese if desired. revel in!

CHERRY ALMOND AMISH SUGAR COOKIES

Tender, puffy, soften-in-your-mouth sugar cookies, infused with touches of cherry and almond, and crowned with a thick cherry-almond icing! these Cherry Almond Amish Sugar Cookies are assured to be a wreck hit for the vacations. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch is going an extended manner!

Amish Sugar Cookies are simply the nice. They’re gentle, puffy, buttery, rich, and sorta flaky. They strike a cord in me lots of reduce-out cookies, however without any rolling. You get all of the benefits of cut-outs, however at a fraction of the work. cut-outs are one in all my preferred cookies, but I hate to cause them to due to the fact they’re a lot paintings. Amish Sugar Cookies are the lazy humans’ cut-outs.

CHERRY ALMOND AMISH SUGAR COOKIES

Once I made Amish Sugar Cookies for the primary time closing year, I  knew proper away that they’d additionally be splendid as a canvas for different flavors. one of these outstanding, easy, sugar cookie – perfect the way it's miles, they don’t even want icing – however additionally very easy to adapt. Amish Sugar Cookies are soft and puffy, however nevertheless dense and massive. They definitely soften-in-your-mouth, and that’s a reality!

These Cherry Almond Amish Sugar Cookies are in the going for walks for one in every of my favourite variations, and that i’ve now made loads. (See beneath!). as soon as I attempted an almond version of Amish Sugar Cookies, I knew that the subsequent step had to be cherry  with almond. There are few mixtures i like more, and the flavor pairing does now not disappoint in these Cherry Almond Amish Sugar Cookies.

CHERRY ALMOND AMISH SUGAR COOKIES

INGREDIENTS:
For cookies:
  • 2 - 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry
  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 2 tsp. cherry extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
For icing:
  • 4 tbsp. butter melted
  • 1/3 cup + 1-2 tbsp. maraschino cherry juice
  • 1 tsp. almond extract
  • 1 tsp. cherry extract
  • 4 - 5 cups powdered sugar
  • 1/2 cup slivered almonds for garnish
INSTRUCTIONS:
For cookies:
  1. As cited above, drain the maraschino cherries, booking the juice (!), finely mince the cherries, after which pat/squeeze VERY dry. Set apart.
  2. In a huge mixing bowl, beat the butter, oil, and sugars until mixed.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a huge bowl, whisk together flour, baking soda, and cream of tartar.
  5. Progressively upload flour mixture to the butter mixture, beating until simply blended after each addition. Do now not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough with the aid of teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to cord racks to chill.
For icing:
  1. Whisk collectively butter, maraschino cherry juice, and extracts. 
  2. Stir in four cups powdered sugar, blending until clean.
  3. Upload extra maraschino cherry juice or powdered sugar, as wished, to acquire a thick, but spreadable consistency. It should be thicker than a glaze, and it should not run off the cookie, but should be without problems spreadable. 
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if preferred, and allow to set.

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