Angel Food Cake Skewers

A yummy Pinterest recipe that's fast and easy and Y-U-M-M-Y :)


Ingredients:
~ Angel Food Cake
~ Strawberries
~ White Chocolate
~ Milk Chocolate (chocolate bark works great for both)
~ Long Skewers

Directions:
Cut cake and strawberries into bite-sized pieces. Slide onto skewers, alternating between cake and strawberries. Heat chocolate in two separate bowls in the microwave until melted. With a spoon, drizzle chocolate, one at a time, over skewers. You can layer these as long as you give them a few minutes to harden before lying the next layer of skewers on top.

Sweet Potato Krisps

This is a recipe I found in one of my running magazines...cuz heaven knows we need our sweet potatoes! It's a little diff from the ordinary sweet potato fries (which I make with pumpkin pie spice, yum!) or a baked sweet potato with brown sugar.

Ingredients:
~ 2 med sweet potatoes, sliced in 1/8" rounds
~ 2 Tbsp olive oil
~ 1/2 tsp garlic powder
~ salt and pepper
~ 2 tsp toasted sesame seeds
~ 2 Tbsp parsley

Directions:
Preheat oven to 425 degrees. Toss potatoes in olive oil, garlic powder, salt and pepper. Spread in a single layer on a cookie sheet and bake, turning every 10 minutes, until they're just the way you like 'em. Sprinkle w/ sesame seeds and parsley.

Incredible Ice Cream Sandwich Cake

This dessert is SUPER easy to make and always a hit. It has a ton of variations which make it fun. It is SOOOOO YUM and a very showy dessert too. You'll get a lot of "oohs" and "awws!" It serves a TON of people and you can make it in about 5 minutes!! You can make this a day or two ahead of time, which is great too! You really can't beat a dessert this easy, this fancy and spectacular, and this DELICIOUS!!

Ingredients:
~ Ice cream sandwiches, any flavor you like (I like vanilla or cookies & cream). You will need enough for your first layer x3 or 4 depending on how many layers you want to do...if your bottom layer has four, you will need 12 or 16 total, etc. Sorry I can't tell you exactly how many because you can make this on ANY size dish, but that's actually what makes this recipe so cool! I just buy the 36 pack from Walmart for $7.99 because I make a huge long one with 9 on the first layer. It serves over 40 people! You can't go wrong!!!
~ 1 large container Cool Whip (don't substitute for the cheap stuff!, but you can use "light.")
~ Any toppings you choose. Our fav is crushed mint Oreos, chopped Snickers, Peanut M&Ms, and caramel and Hershey's chocolate drizzled over the top.

Directions:

(You can do as few or as many layers as you'd like, but here's how I make it...)
Place 1 layer of ice cream sandwiches (I've found anything skinnier than 3 wide is difficult to serve) on a pretty serving platter. Spread whipped cream on top. Sprinkle toppings of your choice over whipped cream (not the choc syrup or caramel, save that just for the top layer). Top with another layer of ice cream sandwiches and repeat until you have 3 or 4 layers of everything. Drizzle with chocolate syrup and caramel, if you choose. Freeze for at least a few hours so it serves easily without falling apart. Remove from freezer and serve immediately.

Other topping ideas we like: crushed mints/candy canes, etc. and any candy bar

Recipe from: Wendy Bodily-Mooney

Best Chocolate Chip Cookies (never flat!)

These cookies turn out perfect every time. They're incredibly delicious and never go flat!


Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (I used pecans and they were delicious!)

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Spring Vegetable Soup

This is a soup I got from Runner's World magazine. I've changed it a little so I could get more of a variety of veggies in my diet, but it's basically the same idea, and just as yummy! It's a nice change up from the traditional "veggie" soups.

Ingredients:
~ 2 quarts chicken broth (or water and chick base or bullion)
~ 14.5 oz canned petite diced tomatoes
~ 2 Tbsp EVOO
~ 1 large onion, diced
~ 1 leek, diced (optional) -throw away the greens and just use the white part)
~ 3 celery stalks (or as much as you like)
~ 3-4 peeled carrots (or as much as you like)
~ 2 tsp Italian seasoning
~ 1/4 tsp hot red pepper flakes, or to taste
~ 2 cans (15-16oz each) small white beans, undrained
~ 8 oz frozen green peas
~ 8 oz coarsely chopped escarole or Bok Choy (don't worry about the ounces, just add as much as you like)
~ you can add ditalini or any bite-size pasta if you'd like for a Minestrone
~ salt and pepper to taste

Directions:
In a large pot, add broth and diced tomatoes. Bring to a boil. Meanwhile, dice all veggies and sautee in EVOO until tender, about 5 min. Add italian seasonings and red pepper; sautee until fragrant (one minute). Add veggies and remaining ingredients to broth mixture; cover and bring to a simmer. Reduce heat to med-low; continue to simmer, partially covered and stirring occasionally, until veggies are soft (15 min.) Serves 8