This recipe dates back to my high school days and I’m not sure I’ve made it since about college. But I got a request for it, so here you go! There are many similar recipes out there, but I don’t think any are quite like this! Enjoy!
1 chocolate crumb crust (9 inches)
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup crunchy peanut butter
1/2 cup milk
1 tub (8 oz) frozen whipped topping, thawed
1/4 cup chopped peanuts
1/4 cup mini chocolate chips
In a large bowl, beat cream cheese until fluffy. Blend in sugar and peanut butter. Gradually add milk. Fold in whipped topping and chocolate chips; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Sometimes, like it or not, you just have to have breakfast on the go! These little gems make it seem alright. Make them the night before, then heat quickly before you head out. Love the fact that everyone could customize their favorite ingredients. Even make it veggie only, if preferred. (you just can’t call them “wake up piggies” if you do!)
1 TBS milk
1 can (8 oz) refrigerated crescent rolls
8 fully cooked breakfast sausage links
4 slices cheese of choice (I used colby-jack)
Salt and pepper to taste
1. Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon for brushing on tops of rolls. Whisk in milk. Scramble eggs. Salt and pepper to taste.
2. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles; place on un-greased cookie sheet.
3. Brush reserved beaten egg on top of each crescent.
4. Bake 15 to 18 minutes or until golden brown. I LOVE the fact that I didn’t have to heat up my big oven. I used this oven from Gerrit’s Appliance!
Summer time is the perfect time for a crunchy BLT, but trust me, this salad is even better!
And now…even more-so. About a year ago, I passed along my favorite salad recipe; The BLT Salad. Well, recently I’ve been REALLY getting into Avocados so I thought hey, I wonder… PLUS, today just happens to be National Avocado day!!
So if you have that recipe, just add chopped avocados. If not, here’s the new recipe! Enjoy!
Now, to make it even easier, you really need this tool. It has changed my life. haha. Its the OXO Avocado Slicer and no, they are not paying me to tell you about it, but they have them at Meijer! 🙂
Here’s the salad recipe:
1/2 pound bacon
1/2 cup mayonnaise
2 TBS red wine vinegar
1/2 TBS sugar
1/4 cup finely chopped fresh basil
1 pound romaine lettuce – rinsed, dried, and chopped
1 pint yellow grape tomatoes, sliced
2 Avocados peeled, pitted and cubed
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, sugar and basil and let dressing stand, covered, at room temperature.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
My sister makes this often for family gatherings. I’ve never made it before, but found myself craving it the other day! So I asked her for her recipe and thought I’d pass it along! I realize there are many versions of this out there, but hers is the BEST!
2 tubes refrigerated crescent roll sheet
2 (8oz) packages cream cheese (softened)
1 cup mayonnaise
1 package powdered Ranch dressing mix
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup grated carrots
1 cup grated cheddar
(you can really use whatever veggies: red pepper, olives, etc.)
Lay both sheets of crescent rolls out on sheet cake pan side by side so it looks like a large pizza. Squish seam together. Bake according to package directions. Let cool.
Mix cream cheese, mayo and dressing mix together until smooth. Spread over cooled crust.
When it’s blueberry season in Michigan, I just CAN’T get enough of them! And let’s face it, Bowerman’s Real Blueberries is my favorite resource for ALL things blueberry. When I saw this recipe online, I had to try (and tweak) it! Enjoy!
1 cup graham cracker crumbs
1/2 cup old-fashioned rolled oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
1 (8 oz) cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup water
1 TBL lemon juice
Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly. Cook for 2 minutes to thicken. Remove from heat, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Keep cheesecake chilled.
Pick up a copy of this recipe and get your blueberries this Saturday here!
I baked these in my new Advantium Oven from Gerrit’s Appliance Go check out this Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!