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Ingredients 1 pecan nut pie crust 16 ounces cream cheese 2 envelopes Dream Whip, (1 box) 1 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar 42 ounces blueberry pie filling, (or 2 cans store bought) Instructions Using a mixer, beat the cream cheese well. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy. Spread the Dream Whip cream cheese filling onto the prepared pie crust.* Then top it all off with blueberry pie filling. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible. When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!

Ingredients ½ cup unsalted butter, room temperature Zest from 1 lemon (no white pith!) ¾ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus 2 tablespoons 2 teaspoons baking powder ½ teaspoon sea salt 2 cups fresh ripe blueberries, picked over, rinsed and dried ½ cup buttermilk 1 teaspoon turbinado sugar for sprinkling Instructions Preheat oven to 325°F.  Lightly grease and flour an 8-inch springform pan. Set aside. Set aside ⅓ cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.  In a small bowl combine 2 cups of flour, salt, and baking powder. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.  Beat in the egg an

Ingredients 1 1/2 Cups uncooked Oatmeal 1 1/4 Cups Flour 1/2 cup sugar 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt (optional) 1 teaspoon cinnamon pinch ground nutmeg 1 whole egg 1/4 cup oil 1 teaspoon vanilla 3 whole ripe bananas mashed Topping 1/2 cup oatmeal 1/4 teaspoon cinnamon 2 Tablespoons brown sugar 2 Tablespoons melted butter Instructions In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg and sugar together. In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir. Stir in bananas Divide into 12 sprayed or lined muffin tins. In another bowl combine topping ingredients. Sprinkle over muffin batter. Bake at 375 for 20 minutes Read Full Recipe >>>> Click Here

INGREDIENTS   1 – 15oz can chickpeas, drained and rinsed. 1/2 cup nut butter (I like almond or peanut) 1/2 cup maple syrup 1 Tbsp melted coconut oil 1 tsp. vanilla 1/4 cup almond flour 1/4 cup cocoa powder 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 cup chocolate chips and more for sprinkling on top! INSTRUCTIONS  Preheat oven to 350F. In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla, Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt. Continue to process, scraping down sides as necessary until smooth. Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips. Do not process the chips. Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness Bake for 21-23 minutes. Read Full Recipe >>>> Click Here

Ingredients  1 cup (240ml) milk 1 cup (80g) old-fashioned whole rolled oats 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (115g) unsalted butter, melted and slightly cooled 1/2 cup (120ml) honey 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (190g) fresh or frozen blueberries (do not thaw) Instructions   Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking p

INGREDIENTS 1 1/2 c flour 1/2 c sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 egg 3/4 c milk 1/3 c butter softened 1 tsp vanilla Topping: 1/2 c butter melted 1/2 tsp cinnamon 1/2 c sugar INSTRUCTIONS Preheat oven to 350 degrees. Combine dry ingredients. Set aside. In a large mixing bowl, beat egg, milk, butter and vanilla. Gradually beat in dry mixture until moist. Grease mini muffin pan {easier without liners} and fill each just over 2/3 full. Bake 12 minutes. Allow to cool 5 minutes. Remove muffins from pan. Coat muffins in butter, then roll in cinnamon sugar mixture. Read Full Recipe >>>> Click Here

Ingredients 14 oz can sweetened condensed milk 1 can 24 oz good quality white chocolate *finely chopped, see tips above 1 tsp orange extract or orange oil *see tips above 1 tsp orange zest *optional pinch of salt 1 cup dried cranberries 3/4 cup shelled pistachios *raw & unsalted Instructions Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil into side of outside of pan. Heat & consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout. Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted. Take off heat and stir in nuts and fruit. Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares.

Ingredients  1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup whole-grain old fashioned oats (not quick oats) 1/2 cup (1 stick) butter, softened 1/3 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 large egg 1 large egg yolk 1 cup peanut butter chips 1 cup chocolate chips (semi-sweet, milk chocolate, or miniature) Instructions Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan and set aside. In a medium bowl, whisk together the flour, baking soda, salt and oats.  In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and sugar until fluffy looking and light in color, 2-3 minutes. Add in the vanilla, egg and egg yolk. Mix together well. Add the dry ingredients into the wet and mix just until combined. Add chocolate chips and peanut

Ingredients For the crust 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact) 3 tablespoons unsalted butter, melted For the filling 1 1/3 cups (266 grams) granulated sugar 4 large eggs 8 ounces (227 grams) bittersweet baking chocolate, melted 2 teaspoon vanilla extract 10 tablespoons (142 grams) unsalted butter, at room temperature 1 1/3 cups heavy cream 4 teaspoons powdered sugar For the topping 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Chocolate shavings or cocoa powder, for garnish if desired Directions Make the crust: Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.  Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool

Ingredients 4 cups Rice Krispies cereal 1 cup light corn syrup 1 cup granulated sugar 1 1/4 cups creamy peanut butter 5 regular sized Reese's Peanut Butter Cups 1/2 cup milk chocolate chips Instructions  Line a baking sheet with parchment paper and set aside and place your Rice Krispies in a large mixing bowl In a large microwave safe bowl, combine your corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring every 30 seconds until your mixture is evenly combined Pour your peanut butter mixture over your Rice Krispies and mix Now mix in your chocolate chips After a couple minutes, mix in your crushed Reese's Peanut Butter Cups to avoid them fully melting Spoon your treats out with a ice cream scoop and onto your lined baking pan, let cool, then using your hand or a spatula, slightly flatten them. (So they look more like a thick cookie instead of a ball) ENJOY! Read Full Recipe >>

INGREDIENTS 1/4 cup honey 2 tablespoons Sriracha (Asian Chile sauce)* 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic) 2 tablespoons rice wine vinegar 1 1/2 tablespoons low sodium soy sauce 1 tablespoon freshly squeezed lime juice 6 boneless chicken thighs with or without skin 1 tablespoon cooking oil Salt and pepper to season (If desired) Sliced green onions (or shallots in Australia), to serve Sesame seeds to serve Lime wedges to serve INSTRUCTIONS In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I

Ingredients 4 chicken breasts 1 cup long grain white rice uncooked 1 1/2 cups water 1 package onion soup mix or use homemade 10 oz can cream of mushroom soup condensed Follow Spend with Pennies on Pinterest  Instructions Preheat oven to 325 degrees F. Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper. Pour uncooked rice over chicken. Sprinkle with onion soup mix. Combine mushrooms soup and 1 1/2 cups of water. Pour over chicken. Cover and bake 1 hour 15 minutes or until rice is tender. Read Full Recipe >>>> Click Here

INGREDIENTS CHICKEN 4 chicken breasts 2 tbsp olive oil, extra virgin 1 tbsp dried basil salt & pepper CREAMY TOMATO BASIL SAUCE 7 roma tomatoes 1/2 cup chicken stock 1/2 cup canned full fat coconut milk 2 garlic cloves, or 1 tsp minced garlic 10 large fresh basil leaves 3/4 tsp salt 1/2 tsp pepper TO FINISH handful cherry tomatoes 5 oz fresh spinach chopped fresh basil 1 - 1 1/2 tbsp arrowroot flour 1 - 1 1/2 tbsp cold water INSTRUCTIONS Slice your 4 chicken breasts horizontally to create 8 thin breast cutlets. (If you have a smaller skillet you can leave the breasts whole. I like them thin to soak up more sauce and cook faster.) Add olive oil to skillet. Heat to medium high heat. Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes. (It can take les

INGREDIENTS: 2 to 3 tablespoons coconut oil (olive oil may be substituted) 1 medium/large sweet Vidalia or yellow onion, diced small 1 pound boneless skinless chicken breast, diced into bite-sized pieces 3 cloves garlic, finely minced or pressed 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped 2 teaspoons ground coriander one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result) 1 to 1 1/2 cups shredded carrots 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste) 1 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste about 3 cups fresh spinach leaves 1 tablespoon lime juice 1 to 2 tablespoons brown sugar, optional and to taste 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted) rice, quinoa, or naan, optional for serving DIRECTIONS: To a large skillet, ad

INGREDIENTS 1 pound bacon  8 ounce package cream cheese  ½ cup grated Parmesan cheese  1 ½ cups sharp cheddar cheese, shredded  1/3 cup avocado mayonnaise  1 cup heavy cream  ½ teaspoon hot sauce, we used Cholula  1 teaspoon dry mustard  ½ teaspoon white pepper  ½ teaspoon garlic powder  ½ teaspoon onion powder  ½ teaspoon paprika  1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces  1 ½ cups red onion, diced  8 ounces baby bella mushrooms, sliced  1 tablespoon fresh garlic, minced  8 ounces baby spinach  2 cups mozzarella cheese, shredded  INSTRUCTIONS Preheat oven to 375 degrees F.  In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.  While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion

INGREDIENTS 2 cups rotisserie chicken breast, shredded 1 head romaine lettuce, shredded 1 head iceburg lettuce, shredded 1 rounded cup of red cabbage, shredded 1 cup of carrots (about 2 carrots), julienned or shredded 1/2 bunch of green onions, thinly sliced 2–3 tablespoons cilantro leaves, roughly chopped Asian salad dressing, using this homemade recipe Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips INSTRUCTIONS Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely. After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe. Add the shredded romaine lettuce, iceburg lettuce, car

Ingredients Chicken  4 chicken breasts boneless, skinless (thin) 1/4 teaspoon salt 1/4 teaspoon black pepper coarse 1/4 teaspoon paprika 1/4 teaspoon garlic flakes 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary) 2 tablespoons olive oil Garlic Cream Sauce 3 cloves garlic minced 4 oz sun-dried tomatoes chopped (about 1/4 cup) 14 oz artichoke hearts drained and chopped (1 can or about 1 cup) 2 tablespoons capers drained 6 oz spinach fresh 1 cup heavy cream 1/4 teaspoon paprika salt to taste Instructions How to sear chicken Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.   Heat the large skillet on medium-high heat until hot.   Add 2 tablespoons of olive oil.  When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.     Reduce heat to medium.   Flip the chicken to the other side. Sear for anoth

Ingredients For the wings 4 lbs chicken wings, drummettes and flats separated 3 tablespoons olive oil Kosher salt Black pepper  For the sauce 1 1/2 cups Coca-Cola 3/4 cup dark brown sugar 2/3 cup tomato paste 5 garlic cloves, crushed 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce) 1 tablespoon smoked Spanish paprika 1 teaspoon kosher salt  Directions Prepare the wings: Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.  Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.  Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minu

Ingredients 3 lbs about 5-6 count boneless, skinless chicken breasts 1 1/2 cups BBQ Sauce I used Sweet Baby Rays Honey BBQ 1/2 medium onion grated (with juice) 1 Tbsp olive oil 1 Tbsp Worcestershire sauce 2 Tbsp brown sugar Instructions Stir together all sauce ingredients in a 5-6 qt slow cooker. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce. Read Full Recipe >>>> Click Here

INGREDIENTS 2 chicken breasts 10 asparagus spears 1/2 cup mozzarella cheese 1 teaspoon Italian seasoning 2 tablespoons Italian bread crumbs salt and pepper INSTRUCTIONS Preheat oven to 375 and grease a baking dish with nonstick cooking spray. Place plastic wrap on a flat surface and place a single chicken breast onto the plastic wrap. Top with another piece of plastic wrap and use a meat tenderizer to flatten chicken until about 1/2" thick. Season with salt and pepper. Add 5 slices of asparagus to the center of the chicken, sprinkle half of the cheese and half of the seasoning on top. Roll up and place seam side down on the prepared baking dish and sprinkle with half of the bread crumbs. Repeat with the second chicken breast. Bake for 25 minutes or until chicken is cooked thoroughly. Read Full Recipe >>>> Click Here

Ingredients 1 Lemon Lovers Pound Cake cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake) 1/2 cup granulated sugar 1/2 cup fresh lemon juice 1 2.7 oz box Dream Whip 3 cup very cold whole milk divided 2 3.4 oz boxes instant lemon pudding mix 16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream 2 Tbsp grated white chocolate Lemon slices and sprigs of fresh mint for garnishing Instructions In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool. In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form. Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened. To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the t