Summer Yummers

Root Beer Float Cheesecake

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Root Beer Float Cheesecake.

Ingredients
  • 20 Golden Oreos
  • 2 tablespoons butter (melted)
  • 1 pint heavy cream
  • 1 and ½ cups powdered sugar
  • 2 tablespoons root beer extract
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese (room temperature)
  • whipped cream
Instructions
  1. Process the Golden Oreos until only crumbs remain. Melt the butter and pour over the cookie crumbs.
  2. Spoon the cookie crumble mixture into serving dishes and press down to form a crust.
  3. Place the dishes into the refrigerator to allow time to set and harden while preparing the cheesecake.
  4. In large mixing bowl add the heavy cream, powdered sugar, and extracts. Beat with low speed for about
  5. 1 minute and then increase to high speed to continue beating the cream until thick and peaks are
  6. forming. Spoon the cream mixture out of the mixing bowl and set aside.
  7. Add the cream cheese into the mixing bowl and beat over medium speed until smooth and creamy.
  8. No large lumps
  9. Fold the heavy cream mixture into the cream cheese. Mix until well combined.
  10. Spoon the cheesecake mixture into the serving dishes. Place into the refrigerator to allow to cool
  11. and set for at least 2-3 hours.
  12. Top with whipped cream and cherry garnish. Serve and enjoy!
  13. Can be stored in the refrigerator for 4-5 days.

 

Avocado Ranch Burrito Bowls

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Avocado Ranch Burrito Bowls.

Ingredients
  • 2 cups brown rice
  • 10 cups water
  • 2 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 15 ounce can black beans
  • 1 cup Hidden Valley Avocado Ranch
  • 1 cup shredded cheese
  • 1 tomato diced
  • ¼ cup chopped cilantro
Instructions
  1. Prepare the brown rice in water according to directions. Set aside when finished.
  2. While rice is cooking, season the chicken with salt and pepper and cook in frying
  3. pan over medium heat. Cook until there is no pink remaining, chicken should be
  4. white in the middle. Remove from the pan and chop up the chicken, add chopped
  5. chicken to brown rice in skillet.
  6. Pour in the Hidden Valley Avocado Ranch and stir to mix. Add in the black beans.
  7. Top with cheese, chopped tomato and cilantro.
  8. Serve and enjoy!

 

Skinny Strawberry Shortcake Bites

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Skinny Strawberry Shortcake Bites.

Healthy, Vegan, and Gluten Free!! (means guilt free:)))

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Tomato and Mozzarella Toast Recipe – Kraft Recipes

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Tomato and Mozzarella Toast Recipe – Kraft Recipes.

What you need:

  • 6 Italian bread slices, 1/2 inch thick
  • 1 large garlic clove
  • 3 tomatoes, each cut into 4 slices
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  • 1/4 cup chopped fresh basil

 

Heat oven to 400ºF.

 

  • Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
  • Rub toast slices with garlic; top with tomatoes and cheese.
  • Bake 2 to 3 min. or until cheese is melted. Sprinkle with basil.
  • Tomato and Mozzarella Toast

Armadillo eggs recipe | Homesick Texan

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Armadillo eggs recipe | Homesick Texan.

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Armadillo eggs
Ingredients:
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing

Method:
Preheat the oven to 375 and lightly grease a baking sheet.

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.

Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Serve with buttermilk dressing, queso or salsa.

Yield: 24 armadillo eggs