'No-Bake Cheesecake Parfaits'

Recipe from: yummyhealthyeasy

Ingredients:

6 low fat graham crackers
3 Tbsp melted unsalted butter
1/4 tsp ground cinnamon
1 (8 oz) pkg light cream cheese
1 (1 oz) sugar free instant cheesecake pudding mix
1 1/2 cups milk
1-2 cups fresh strawberries
1 cup fresh blueberries

Instructions:

1. In a food processor, combine the graham crackers, melted butter & cinnamon. Process until crumbly.
2. In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until softened. Reduce speed to low, & gradually add in the milk, a little at a time. (mixture will be watery)
Beat in the pudding mix until the filling is thick & smooth.
3. In a glass, layer graham cracker crumbs, blueberries, cheesecake filling, strawberries, cheesecake filling & more graham cracker crumbs on top. Serve & enjoy.

'Vanilla Cinnamon Buttermilk Pancakes' & 'Strawberry Sauce'

Pancake Recipe from: The chunky Chef
Sauce Recipe from: Our Best Bites

Prep Time: 10 min
Cook Time: 5 min

Pancakes:
2 cups flour
3 Tbsp white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp vanilla extract
1 egg
1/4 cup melted butter

Instructions:

1. Melt the butter & set aside to cool.
2. Add the flour, sugar, baking powder, baking soda, & salt to a mixing bowl. Mix well with a whisk.
3. In a separate bowl, mix together buttermilk, vanilla, ground cinnamon, & egg. Add melted butter & whisk again.
4. Slowly pour the wet ingredients into the dry, whisking & stirring until combined. Once combined, stop mixing. If you over mix it your pancakes wont be light & fluffy.
5. Set batter aside, Heat a large skillet/griddle over MED/LOW heat. Add a little butter to the heated griddle & spread.
6. Use a small measuring cup such as a 1/3-1/4 cup to scoop the batter onto the griddle. Slowly pour it onto the surface.
7. Let pancakes cook for 2-3 minutes. You will see bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another couple minutes on the other side.
8. Remove from griddle to a plate covered until ready to serve

My notes: These pancakes have such great flavor! Definitely one of my favorite pancake recipes. They tasted so good with the strawberry sauce poured on them.


Strawberry Sauce:
1 pint of strawberries
1/3 cup white sugar
1 tsp almond extract or vanilla extract

Instructions:

1. Combine berries, sugar, & extract in med sauce pan. Simmer over med heat. Cook for 5 min, stirring/breaking strawberries up with a wooden spoon constantly.
2. After 5 min, remove from heat & allow to cool slightly for a glass blender/ a lot for a plastic one. When cooled enough, transfer mixture to blender & & pulse until desired consistency is reached.
-Serve over pancakes like I did :) or...over ice cream, cheesecake, waffles, or ect.
Seriously...SO GOOD! My husband LOVES this stuff!

'Strawberry Coffee Cake Muffins'

Recipe from: Sugar & Soul- Adapted from All My Recipes

Prep time: 10 min
Cook time 20 min

 Muffins:
1/4 cup butter (softened)
3/4 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk or buttermilk
1 1/2 cup of fresh strawberries diced small

Crumble:
1/4 cup cold butter
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar

Directions:
1. Preheat the oven to 375 F.
2. Line a muffin pan with liners.
3. Cream butter & sugar in a mixing bowl.
4. Beat in the egg & vanilla. Mixture will be a little lumpy.
5. Combine the flour, baking powder, & salt in a separate bowl.
6. Slowly add Milk & flour mix. Alternating between until incorporated in the butter mix.
7. Beat until combined completely.
8. Gently fold in about half the strawberries.
9. Add about 2 tbsp. of batter to each muffin liner.
10. Top the muffins with remaining strawberries.
11. Beat crumble ingredients in a mixing bowl until its crumbly.
12. Sprinkle crumble over the strawberries.
13. Reduce oven heat to 350 F.
14. Bake muffins for 18-20 mins.

My notes: AMAZING. So fresh tasting!

'Butter chicken'

Recipe from: cookiesandcups

Ingredients: 

1 1/4 pounds boneless skinless chicken breast pounded or sliced thin

2 eggs whisked

1 sleeve ritz butter round crackers (about 30) crushed 

1 t salt 

1 t black pepper 

1/2 t garlic powder 

1/2 c butter cut into cubes

Directions:

1. Preheat oven to 375.

2. In a medium bowl combine crushed crackers, salt, pepper, & garlic powder. 

3. Rinse & pat each chicken breast dry. Dip each breast into the whisked eggs & then into the cracker mixture, coating evenly.

4. Place chicken into a 9x13 baking dish

& bake for 20-25 min until the chicken is cooked through & the juices run clear. 

5. Serve immediately, spooning extra butter on top of chicken, if desired. 

My notes: one of my favorites baked chicken recipes! My hubby & I loved this! 

'Avocado chicken salad'

Recipe from: hip2save

Ingredients: 

2 c shredded chicken 

1 large avocado cored & chopped

1/4 c cilantro chopped

Salt & pepper to taste 

Directions: add ingredients in a bowl & mash with a fork until well combined. 

'Triple chocolate fudge cake mix cookies'

Recipe from: the frugal girls 

Ingredients: 

1 box Betty Crocker triple chocolate fudge cake mix 

1/2 c vegetable oil 

2 eggs 

1 c nestle toll house semi sweet chocolate chips 

Directions: 

Combine cake mix, eggs & oil in large bowl, beat well. 

Stir in chocolate chips.

Chill dough in refrigerator for 15 min. 

Drop onto ungreased non-stick cookie sheet in rounded balls. 

Bake 8-9 min (or until done) at 350. 

'Baked honey chicken tenders'

Recipe from: sixsistersstuff 

Ingredients: 

2 lbs boneless skinless chicken breast tenders 

1/3 cup honey

1/3 cup soy sauce 

1 t ground ginger

1 t garlic minced 

2 T dried minced onions 

1/4 c green onions sliced 

Directions:

1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange chicken tenses in single layer in pan. 

2. In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, & dried onion. Pour the mixture over the chicken. Cover the pan with plastic wrap & marinate in the fridge for about an hour, turning chicken once, about half way through marinating time. 

3. Preheat oven to 425 degrees. 

4. Remove the chicken from the fridge. Throw away plastic wrap & bake the chicken for about 30 min. Remove chicken from the oven, turn the pieces over, top with green onions & return to bake for another 10-15 min (or until chicken is no longer pink & juices run clear).