••••WHITE CHOCOLATE BLUEBERRY LASAGNA🍇!!!••••

(Source: omgchocolatedesserts.com & photos also & medics daily.com)

••••WHITE CHOCOLATE 

••••BLUEBERRY LASAGNA!!

Ingredients

For the Crust:

36 Golden Oreo cookies ( whole cookies with filling )

6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

8 oz. cream cheese-softened

1/2 cup unsalted butter-softened

1 cup powdered sugar 

1 ¼ cup Cool Whip

1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

2 – 3.9 ounce packages White Chocolate Instant Pudding

3 cups cold milk

2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

1 ½ cup Cool Whip

white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

••••INSTRUCTIONS

1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
3. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
   
4. Spread the mixture over the crust.
5. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm.
6. Spread 1 ½ cups Cool Whip on top.
7. Top with white chocolate curls or shavings or sprinkle white chocolate chips.
8. Refrigerate at least 3-4 hours before serving.
   

••••LILAC FESTIVAL TORCHLIGHT PARADE 2016🕯🎉!!!••••

(Source: lilacfestival.org & Google+ photo & flowermeaning.com)

••••LILAC FESTIVAL TORCHLIGHT 

••••PARADE 2016!! AWESOME!!

••••LILACS IN WONDERLAND 

••••THEME!!

••••THE PREAKNESS🏇🐴!!!••••

(Source: almadacountyfair.com & games at.com photos)

••••THE PREAKNESS!!!

••••RED VELVET KISS COOKIES🍪!!!!••••

(Source: centercook.com & photos also)

••••RED VELVET KISS COOKIES!!!

••••RED VELVET KISS COOKIES!!

••••RED VELVET KISS COOKIES!!!

Prep Time: 3mn

Cook Time: 14mn

Total Time: 17mn

INGREDIENTS

• 1 Betty Crocker Red Velvet Cake Mix (15.4oz)
• 1 egg
• 8 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 18 Hershey Kisses – I like Caramel Kisses
  

DIRECTIONS

1. Preheat oven to 350° and line 2 cookie sheets with parchment paper.
2. Combine cake mix, egg, cream cheese, and butter together in a large bowl until smooth. This will take some stirring and it will look dry at first. Keep stirring until it is fully mix and no cream cheese or cake mix spots remain.
   
3. Scoop into 2 tablespoon balls and roll between palms to smooth.
4. Place 9 cookies on each tray and bake, one tray at a time, for 14 minutes.
5. While cookies are baking, unwrap 18 Hershey Kisses.
6. Let cookies cool for about 2-3 minutes and top with Hershey Kiss.
7. Repeat with remaining tray of cookies.

Servings: 18

 

 

••••BANANA TIPS🍌!!!••••

(Source: grandmausefultips.com & Google+ photos)

••••BANANA TIPS!!

••••HOW TO COOK BEETS🍈!!!••••

(Source; joyfulhealthyeats.com & photos also)

••••HOW TO COOK BEETS!!!

How to Cook Beets

 

Prep time

5 mins

Cook

time

30 mins

Total time

35 mins

 

Author: Krista

Recipe type: How to, Vegetable, Gluten Free, Paleo

Serves: 4 cups of diced beets

Ingredients

• 6 beets, skin on (I used 3 red and 3 golden)
  

Instructions

1. Prepare a large bowl with water and ice.
2. Bring a large pot of water to a boil.
3. Add beets to pot. (if using red and golden beets, be sure to put them in separate pots or the red will dye the golden beets)
4. Boil for 20-30 minutes depending on size of beets. (test one of them - you should be able to easily remove the skin if you can't them let it cook longer)
5. Remove beets from boiling water and place in an ice bath.
6. Remove skin from beets using your hands, rinse, and slice/dice beets.
7. Store in an air tight container.
   
   
   

   
   

••••RIBEYE STEAK SALAD🍅!!!••••

(Source: joyfulhealthyeats.com & photos also)

••••RIBEYE STEAK SALAD!!!

Ribeye Steak Salad with Balsamic Vinaigrette

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Krista

Recipe type: Beef, Salad, Condiments & Dressing, Gluten Free

Serves: 4

Ingredients

• 1 ribeye steak
• salt & pepper to season steak
• 1 head of romaine, chopped
• 4 eggs, hardboiled
• 1 cup of fresh green beans, cut into 1" pieces
• 1 pint of cherry tomatoes, halved
• ½ cup of raw walnuts or pecans
• 4 oz. of crumbled goat cheese

Balsamic Vinaigrette:

• 2 tablespoons of dijon mustard {gluten-free}
• 1 garlic clove, minced
• 1 teaspoon of dry basil
• ¼ cup of balsamic vinegar
• ½ cup of olive oil
• salt & pepper to taste
  
  
  

Instructions

1. Heat grill to medium high heat.
2. Season ribeye with salt and pepper on both sides.
3. Place ribeye on grill and cook each side for 5-6 minutes.
4. Remove from grill and let sit, do not cut until you are ready to assemble salad.
5. Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
   

   
   

   
   
6. Next, bring a small pot of water to a boil.
7. Add fresh green beans cut to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called "blanching"}
8. To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
9. Serve with homemade balsamic vinaigrette.