No-Bake Candy Bar Pie

Review by Rachael:

8oz. cream cheese, softened

½ cup powdered sugar

8 oz. container frozen whipped topping, thawed

4 butterfinger candy bars, crushed & divided

9 inch graham cracker crust

NOTE: YOU CAN SUBSTITUTE ANY TYPE OF CANDY BAR THAT YOU LIKE

Directions:

Cream together the cream cheese and powdered sugar

Fold in the whipped topping and half of the crushed candy bar.

Spoon mixture into the graham cracker crust

Sprinkle remaining crushed candy bar on top; refrigerate for at least 4 hours.

I had seen this recipe floating around Facebook and thought I would give it a try. As you can see by the recipe, it is really easy to prepare. The hardest part is waiting the 4 hours while it sets! 

I cut back and only used 3 candy bars, which was plenty. I would actually put a little more than ½ of the crushed candy bar in the pie mix and a little less as topping. This is a little rich for my taste, but it was good. A little goes a long way. Jason loved it so I’m sure we will be making it again….next time we will get crazy and try a different kind of candy! 

Dreamy orange smoothie

Review by Rachael:

2 cups Orange Juice

1 cup vanilla ice cream or milk

1 tsp. vanilla

6 ice  cubes

1.       Place all ingredients in blender container.

2.       Blend on HIGH 30 to 60 seconds until frothy and smooth, stopping as necessary to scrape down sides.

  

I only tried these because the recipe was on the side of our orange juice container. They were very tasty and refreshing. Everyone loved them! Reminded me a little of an orange Julius. We will definitely make again! 

Funfetti cookies

Review by Lyndee:

Ingredients:

1 Box of Cake Mix (I used funfetti)

2 eggs

1/3 C Cooking Oil

Directions:

Set oven to 375 degrees.  Mix all ingredients together.  Roll dough into balls and bake on a lightly greased cookie sheet for 6 minutes.

You can make these with any flavor cake mix and also add candy, chocolate chips, fruit, etc.  They are incredibly cheap and easy to make.  I made mine pretty small (portion control) and got 2 ½ dozen out of the batch.  

Sweet chili crab dip

Review by Lyndee:

2 blocks of cream cheese

Chopped green onion

1 can crab

1 tbsp Worcestershire

2 tbsp mayo

1 tsp garlic powder

Sweet chili sauce

Mix all ingredients but the sweet chili sauce.  Chill for an hour.  When ready to serve, cover with sweet chili sauce. Serve with crackers.  

I’ve made a few hot crab dips but I needed something that didn’t need to be warm for a get together over the 4^th so I threw this together.  I think it turned out super tasty.  Warning that if it sits in room temperature for too long it gets a little runny so you might want to keep it on an ice pack.  The flavor is awesome and a little goes a long way.  

Peanut butter pudding cookies

Review by Lyndee:

2 cups peanut butter

2 cups sugar

2 eggs

1 tsp vanilla

1 small (3-4 oz) package of vanilla pudding

2 cups reeses pieces

Mix together peanut butter and sugar.  Add the eggs, vanilla and pudding mix until completely combined.  Stir in Reeses pieces. 

Scoop out 1 tbsp balls and place on a lined baking sheet about 2 inches apart.  Bake at 350 for 14-16 minutes. 

These were easy to make and made a huge batch! They are a “thick” cookie.  Pretty tasty if you like peanut butter…which, who doesn’t? 

Healthified Chicken Tortilla Casserole

Review by Lyndee:

Ingredients:

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Instead of the tomato and bell pepper I substituted ½ a cup of picante sauce.  I also used low fat tortillas and a 2% Mexican cheese blend.  I added a dash of hot sauce and a few shakes of black pepper to my ingredients as well.  Mine was a bit runny.  I’m guessing because of the salsa.  But once I let it stand for a few minutes it was game on.  This tasted great and was very easy to make.  Next time I will make it when the kids are there for dinner because the boys would love it. 

Bacon, Spinach and Chive Tortilla Roll-Ups

Review by Lyndee:

Ingredients: 

1 package (8 oz) of cream cheese, softened

6 strips of bacon, cooked and crumbled

6-8 green onion stalks, chopped

one handful of baby spinach, torn in pieces

1/2 packet of ranch dressing dry mix

4 8-inch Mission flour tortillas, warmed

Mix the chopped green onions, crumbled bacon, torn spinach, cream cheese and ranch dressing mix in a large bowl. Mix until well blended.

Heat tortillas in microwave for about 20 seconds or so. You do not want the tortillas to be hot, just warm enough that they are pliable. Lay tortillas flat, scoop filling and place in the middle of the tortilla.  Spread out the filling using a butter knife or rubber spatula, making one even layer. It will not be entirely perfect!  Roll tortilla as tightly as possible until it is completely rolled up.

After all 4 tortillas are rolled, cover in plastic wrap and refrigerate overnight. This will make cutting the tortillas much cleaner and easier. The next day, remove tortillas from the plastic wrap and place tortillas on a cutting board. Slice 1/2 inch pieces with a serrated knife. I use a serrated bread knife.

I accidentally added the entire pack of ranch mix so I added another cream cheese and I’m glad I did.  The bacon, spinach and onions were plentiful and this way I was able to make 7 roll ups instead of 4.  I didn’t heat my tortillas like the original recipe said to and it was fine but I had just bought them fresh.  If they’ve been sitting in your fridge, I would suggest doing so. 

These are absolutely delicious!! I love them. They may be one of my new favorite roll ups.  Easy to make, different than your standard Mexican roll up and there’s spinach so I’m counting that as healthy.  Ha!