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S’MORE DIPPED STRAWBERRIES INGREDIENTS 10-15 strawberries (wash and pat dry) 1 1/2 cups marshmallow cream 1/2 cup milk chocolate chips (melted) 2 graham cracker sheets INSTRUCTIONS Rinse and completely dry your strawberries. Lay out parchment or wax paper on a cookie sheet. Once dry, melt the marshmallow cream in the microwave. I microwaved mine for about 1 minute. You will want to make sure you use a deep glass bowl to melt it in, because it does rise as you microwave it. Once melted, stir with a spoon. Quickly dip the strawberries into the mixture, and lay on the covered cookie sheet. Place them in the fridge for about 20 minutes, or until the marshmallow cream is a little more stiff. Once stiff, melt the chocolate chips and pour the melted chocolate into a ziplock bag. Cut a small hole in the corner of the bag, and drizzle over the strawberries. While the chocolate is still soft, crumble your graham crackers over the strawberries, so they stick to the melted chocolate. Place back in...

BARBECUE PEACH CHICKEN INGREDIENTS 1/2 cup peach preserves 1 Tablespoon vinegar 1 Tablespoon ground ginger 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup barbecue sauce 4 boneless, skinless, chicken breasts INSTRUCTIONS In a microwave safe bowl, combine peach preserves, vinegar, ground ginger, salt, pepper, and barbecue sauce. Microwave for 1 minute stirring halfway through. Place chicken in a zip-top bag, or container that has a lid. Poor the mixture over the chicken. Seal bag or container and refrigerate for 6-24 hours. Occasionally turn chicken in bag or container for best taste and coverage. Lightly grease the grill before heating. Heat grill to medium. Turn chicken every 4 or so minutes until fully cooked. Original Article Click Here

NO BAKE STRAWBERRY ICE BOX CAKE INGREDIENTS 2 pounds fresh strawberries (sliced) 1 quart whipping cream (divided) 1/3 cup powdered sugar 1 teaspoon vanilla 1/2 teaspoon almond extract - optional 1 (14.4 ounce) box graham crackers 1 cup milk chocolate chips (or chocolate chunks) INSTRUCTIONS Wash and slice berries. With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine. Cover bottom of pan with graham cracker sheets. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries. To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mi...

BANANA OAT PANCAKES INGREDIENTS 2 bananas (ripe) 2 eggs 1/3 cup skim milk 1 teaspoon vanilla 1/2 cup quick oats 1/3 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon INSTRUCTIONS Mash bananas in a large bowl until mostly smooth. Stir in eggs, milk, and vanilla until well combined. Add in oats, flour, baking powder, baking soda, and cinnamon. Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray. Pour batter onto griddle using a 1/3 cup measure. Smooth batter around so it's evenly distributed. Cook for about 2 minutes or until you see a few bubbles appear. Flip pancakes over and cook for another 1-2 minutes. Original Article Click Here

HAWAIIAN HAYSTACKS INGREDIENTS 1 (10.5 ounce) can cream of chicken soup 1/4 cup milk 3 boneless skinless chicken breasts (cooked and diced) 5 cups cooked rice 2 tomatoes (diced) 1 (6 ounce) can black olives (sliced) 1 1/2 cups chow mein noodles 1 (20 ounce) can pineapple tidbits 1 cup shredded cheddar cheese 1 green bell pepper (diced) 1 cup shredded coconut INSTRUCTIONS Mix cream of chicken soup and milk in a sauce pan until smooth. Add diced chicken and simmer for 5 minutes. Serve hot over rice. Top with tomatoes, olives, chow mein noodles, pineapple tidbits, shredded cheese, green peppers, and coconut. Original Article Click Here

EASY HOMEMADE TERIYAKI SAUCE OR MARINADE This Easy Homemade Teriyaki Sauce (or marinade) takes only a few minutes and five simple ingredients that can be kept on hand at all times. Perfect for last minute weeknight dinners!  INGREDIENTS TO MAKE THE MARINADE: 1/4 cup soy sauce  3 Tbsp brown sugar  1 clove garlic, minced  1 tsp fresh grated ginger  1 Tbsp water TO MAKE THE SAUCE ALSO ADD: 1 Tbsp cornstarch  1/2 cup water INSTRUCTIONS To make the marinade, stir together the soy sauce, brown sugar, minced garlic, grated ginger, and water. Pour this mixture over your meat, tofu, or fish and marinate for 15-30 minutes, depending on the item. To make the sauce, stir together the soy sauce, brown sugar, minced garlic, grated ginger, water, AND add an additional 1/2 cup water and 1 Tbsp cornstarch. (Do not turn used marinade into a sauce. Rather, make separate batches to prevent cross contamination.) Bring this mixture up to a simmer in a small sauce pot over medium...

Baked Garlic Butter Chicken Prep Time   :  5 mins Cook Time :  35 mins Total Time  :   40 mins Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan chicken dinner for a weeknight! Ingredients 4 (16-ounces) boneless skinless chicken breasts salt and fresh ground pepper , to taste 1 stick (1/2-cup) butter* 6 cloves garlic , minced 1 tablespoon fresh rosemary leaves 1/2 cup Shredded Reduced Fat 4-Cheese Italian Instructions Preheat oven to 375F. Lightly grease a baking dish with a pat of butter. Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside. Add butter to a skillet and melt over medium heat. Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Stir in the rosemary and remove from heat. Pour the prepared garlic butter over the chicken breasts. Bake for 30 to ...