Chicken Avocado Salad on Croissants

Super summery! I made these last weekend and we had them by the pool for a light dinner.  Tony loves bread so I made sandwiches out of the salad but it would be wonderful on a bed of lettuce or in a tomato, or in an avocado half...the options seem endless! Be creative!

~Recipe~
There are no real measurements in this....make as much or as little as you like!
chicken, cooked and shredded I had some left over roasted chicken and it was perfect!

avocado I used 2 for 4 servings of the saladmayogreen onion, slicedcilantro, just a touchlime juice to tastesalt/pepper to taste
Mix and serve! Easy and wonderfully light! Enjoy~

Philly Cheesesteak Sloppies

Easy and YUMMY!! I made these for the kids a few weeks ago and they were a hit and then we had a TON of boys here the other night so I threw these together and they were eaten in a hurry.

~Recipe~

1 Tbsp olive oil
1 lb ground beef*I use turkey* and I added 2 additional pounds because I had a few extras to feed
1 medium onion, chopped
1 green pepper, chopped
2 Tbsp steak sauce*I used A-1*
1 cup beef stock
salt and pepper to taste
Dinner rolls
1 Tbsp butter
1 Tbsp flour
1 cup whole milk
1 cup shredded provolone

In a large pan heat the oil~ over med-high heat. Add the ground meat and brown for about 5-6 minutes.  Add the chopped veggies and cook about 3-4 minutes, until they are tender. Stir in the A1 sauce and the beef stock, sprinkle  in the salt and pepper and bring to a bubble and let simmer and cook for about 3 minutes.  Spit open the rolls and scoop the insides out, toast under the broiler.
Melt the butter in a medium pot over med-high heat.  Stir in the flour and cook 1 minute, whisk the milk in slowly and bring to a boil. Let this cook until think about 2 minutes.  Take off the heat and stir in the cheese and let it melt.  To serve place the meat on the buns and top with the cheese....YUM!!! Easy an sooo delish! Enjoy~

Strawberry yogurt cake

YUM!! This is a great dessert or a brunch/breakfast addition.  I was unsure how the strawberries would cook but they were fantastic!

~Recipe~
1 c softened butter
2 c sugar
3 eggs
3 Tbsp lemon juice, divided
zest of 1 lemon
2 1/2 c flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 ounces plain or vanilla Greek yogurt. I used vanilla
12 ounces strawberries, diced
1 cup powdered sugar

Oven preheated to 375 degrees
Prepare a bundt cake pan
Sift the flour, salt and baking soda together. Add the lemon zest ad mix well. Cream the butter and sugar until light and fluffy.  Beat eggs in 1 at a time. Stir 1 Tbsp of the lemon juice in. Alternate adding the flour and yogurt, beating until they are just mixed.  Toss the strawberries with the remaining 1/4 c of the flour.  Mix carefully into the batter.  Pour the batter into the prepared pan and bake for about 60 minutes. Allow to cool for 20 minutes in the pan.  Finish cooling on a wire rack.  Once the cake is cooled whisk the 2 Tbsp lemon juice with 1 cup powdered sugar to make a drizzle. Pour over the cooled cake. YUM! ENjoy~

Snickers cake

Holy Calories Batman! This cake takes a long time to do each layer but it is definitely worth it.  The 1st pan I made was eaten by 5 boys with forks....it is so rich and heavy I don't know how they played basketball afterwards.

~Recipe~
1 box of brownie mix*or your favorite brownie recipe* I used my moms brownie recipe*
1/4 cup of hot fudge topping straight from the jar, unheated

~Nougat layer~
1/4 c unsalted butter
1 c white sugar
1/4 c evaporated*not condensed* milk
2 (7 ounce) jars of marshmallow cream
1/4 cup peanut butter
1 1/2 cup salted peanuts, roughly chopped
1 tsp vanilla

~Caramel Layer~
1 (17 ounce) jar of caramel

~Candy bar topping~
1 1/4 c chocolate chips
1/4 c peanut butter

Prepare the brownies(whichever you choose) and add the 1/4 cup hot fudge topping, unheated and straight from the jar to the batter.  Cool the brownies completely.

Melt the butter in saucepan over med heat.  Add sugar and milk and stir until completely dissolved then bring to a boil.  Add in the marshmallow cream, peanut butter and vanilla.  Stir this until smoooooth and delish.  Turn off heat and fold in peanut chunks.  Pour over cooled brownies and stick these into the freezer for 15-30 minutes.

Heat the caramel over low heat until easy to pour.  Pour over the nougat  layer and spread as far over the cake as you can, evenly. Again stick in freezer for 15-30 minutes.

Melt the chips and peanut butter together in a small pan over low heat, stir this so it incorporates well and gets smooooooth. Pour this over the cooled caramel and spread completely.  Put 'em in the fridge to cool.....set them out for about 5 minutes brfore you cut them.  Devour! Enjoy~

Peanut butter and chocolate filled crescent rolls

This is so easy! I came across it on Pinterest....I have not had luck with a lot of the recipes on there.  This one was a hit and I have made a different version already.  These are great for a snack or a light dessert.  I made 1 batch to see how they would turn out, and as is the norm at my house lately, I had 4 extra boys eating.... so I ended up making 3 extra batches!
Easy and so good!

~Recipe~
1 tube of cresent rolls
peanut butter
chocolate chips

Roll our the crescents and spread peanut butter on them and sprinkle chocolate chips on top, roll up from the big end to the little end and bake at 375 for 11-13 minutes....Enjoy!

Chocolate Caramel bars

The kids devoured these! They are very sweet.  Next time I will add peanuts to the center to counter the complete sweetness.

Recipe~
1 Devils food cake box**The recipe calls for a box mix, I use my own regular cake batter**
1 14 ounce Kraft caramels
1/4 cup milk
1/3 cup butter
1 cup chocolate chips
Mix and bake the cake per directions**Again...I use a great homemade recipe**
Pour 1/2 batter in a greased 9x13 pan and bake at 350 degrees for about 20 minutes.  Unwrap(a chore) the caramels and put them along with the milk and butter in a medium sauce pan.  Melt over low heat stirring constantly until melted and smooth.  Once the bottom of the cake is baked pour the hot caramel over the cake and sprinkle with chocolate chips.  This is where I will add peanuts next time! Spread the remaining cake batter on top and bake for 20 more minutes.  Ooey gooey yumminess will be yours! Enjoy~

Sometimes you feel like a nut.....

...sometimes you don't! This is a take on the popular Mounds candy bar! I doubled the recipe and made it in a 9x13 pan.....It was devoured by everyone! I highly recommend these.....and don't count the calories!

~Recipe~
 1 cup graham cracker crumbs
2 Tbsp powdered sugar
1/4 cup butter ,melted
1 can condensed milk *YUM*
7 ounces coconut
6 ounces semi sweet chocolate cut in small pieces
1/2 c cream

Preheat oven to 325 degrees

Mix the crumbs, powdered sugar and butter well and press it in a 8x8 baking pan.  I sprayed mine with the baking spray.  I also doubled this recipe putting it in s 9x13 pan, remember...they are THAT GOOD! Bake the crumb mixture in the pan and bake for 10 minutes. Heat the condensed milk in the microwave (in a micro safe bowl, please) Heat until quite warm to the touch and mix in the coconut. Spread evenly over the crust.  Bake for 15 minutes and allow to cool before putting the chocolate on the top.  I dare you not to try the coconut...it is delish! Melt the chocolate, butter and cream in a bowl, in the microwave, again. Stir every 30 seconds.  It took me 3- 30 second intervals and stirring.  Stir well and pour over the coconut layer and spread to cover the pan.  Chill before cutting.....dive in! Enjoy~