••••CHICKPEA FETA GREEK SALAD🍅🥗🥙🧀🌿🌰🍶!!••••

(Source: eatwell101.com & photos also)

••••CHICKPEA  FETA  GREEK SALAD!!

 Ingredients list for the Chickpea Feta Greek Salad

Serves 4

• 1 can (15 oz.) chickpeas, rinsed and drained
• 1/2 cup grape tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 cup fresh green peas
• 1 cup feta cheese, diced (or mozzarella)
• 1 handful fresh basil, chopped
• Salt and fresh cracked pepper
 For the dressing

• Juice of one lemon
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and fresh cracked peper, to taste

 Directions

1. First, make the dressing: in a large bowl, combine all ingredients for the dressing and whisk to combine. Adjust seasoning and set aside.
2. Add vegetable, herbs and seasoning and toss to combine. Serve immediately or refrigerate for at least an hour to let the flavors combine. Some dressing will settle on the bottom, so stir well before serving. 

 

••••NOTE:  Vegeterian and Gluten Free

••••ONE-POT CHERRY FLUFF🥛🍒🍧🍚!!••••

(Source: recipe4living.com & photos & ksmith20)

••••ONE-POT CHERRY FLUFF🍒!! SO FUN!!

••••SO EASY!!

 

Time needed

5 min preparation

Serving Size / Yield

16 servings 

Ingredients

• 1 (21 oz.) can cherry pie filling
• 1 (14 oz.) can sweetened condensed milk
• 1 (20 oz.) can crushed pineapple, drained
• 1 (8 oz.) container frozen whipped topping, thawed 

• Directions

  In a large bowl, beat the ingredients until smooth and creamy. Cover and chill for at least 2 hours before serving.

   

••••PATRIOTIC ICE CREAM CUPCAKES🎂🍚🍭🍨🍡!!••••

(Source: tasteofhome.com photos & Taste of Home Kitchens)

••••PATRIOTIC ICE CREAM CUPCAKES!! 

••••YUMMY!!

 

TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling

MAKES:36 servings

Ingredients

• 1 package red velvet cake mix (regular size)
• 1-1/2 quarts blue moon ice cream, softened if necessary
• 1 jar (7 ounces) marshmallow creme
• 3 cups heavy whipping cream
• Red, white and blue sprinkles

 

Directions

1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
2. Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
3. Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. 
4. Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.Yield: 3 dozen.  

Editor’s Note: Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring.

Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p6/29/09 

Nutritional Facts

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.

 

••••AUNT MYRTLE'S COCONUT OAT COOKIES🍚🌴🍪🍮🍳🍨🥜🥚!!••••

(Source: tasteofhome.con photos & Catherine Cassidy, Taste of Hone, Editor-in-chief)

••••AUNT MYRTLE'S COCONUT OAT 

••••COOKIES!!  AMAZING!!!

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch

MAKES:64 servings

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 cups sweetened shredded coconut
• 1 cup old-fashioned or quick-cooking oats 
• 3/4 cup chopped walnuts, toasted

 

Directions

1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.Yield: about 5 dozen.  

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Aunt Myrtle's Coconut Oat Cookies in Taste of Home April/May 2015, p7 

Nutritional Facts

1 cookie: 86 calories, 5g fat (3g saturated fat), 13mg cholesterol, 95mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

 

••••SUGAR CREAM PIE🥛🍰🍚🍮🍶!!••••

(Source: tasteofhome.com & photos also, Laura Kipper, Westfield, Indiana)

••••SUGAR CREAM PIE!!! 😮 OMG!!

 

TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling

MAKES:8 servings

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups 2% milk
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

 

Directions

1. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
2. Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°.
3. Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.Yield: 8 servings.  

Test Kitchen Tips

This delicious creamy treat is an egg-free way to enjoy a custard-like texture.

Holiday baking? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon. Your home will smell heavenly!

For a change of pace, try baking this pie in a crumb crust. Graham crackers, gingersnaps and vanilla wafer cookies all taste delicious.

Originally published as Sugar Cream Pie in Taste of Home Recipes Across America 2013, p283

 

••••EASY FROZEN YOGURT POPS🍡🍦🍧🍶!!••••

(Source: Wednesday PINCH in spokesmen review & kitchentreaty.com photos & Trend Hunter & slapdashmom & Dr Oekter photo)

••••EASY FROZEN YOGURT POPS!!

••••PERFECT FOR THE HOLIDAY WEEKEND!!

 

 

YIELD: 4 POPS OR 6 POPS

THE SIMPLEST FROZEN YOGURT POPS EVER

PREP: 5 MINUTES

COOK: 3 HOURS

TOTAL: 3 HOURS 5 MINUTES

Poke a chopstick through the foil lid of a kid-sized yogurt, freeze, and voila! Delicious, healthy, and refreshing frozen yogurt pops. Recipe time includes time spent in the freezer.

INGREDIENTS:

• 4 (4-ounce) or 6 (4-ounce) whole milk yogurt cups like Stonyfield Organic Yo Baby or L’il Yami

PLUS

• 4 chopsticks or 6 chopsticks or popsicle sticks
•  
  
• 

••••ICED COFFEE LATTE☕️🥛🍶🍮!!••••

(Source: tasteofhome.com & photos also & google+ photos)

••••ICED COFFEE LATTE!!

 

TOTAL TIME: Prep/Total Time: 10 min.

MAKES:8 servings

Ingredients

• 1/2 cup instant coffee granules
• 1/2 cup boiling water
• 4 cups chocolate milk
• 2 cups cold water
• 1 can (14 ounces) sweetened condensed milk
• Ice cubes

 

Directions

1. In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice. Yield: 8 servings. 

Originally published as Iced Coffee Latte in Simple & Delicious May/June 2009, p42

Nutritional Facts

1 cup: 270 calories, 9g fat (5g saturated fat), 32mg cholesterol, 139mg sodium, 41g carbohydrate (39g sugars, 1g fiber), 8g protein.