Author: cookinwithbrooke

Super easy 2 Ingredient Lemon Bars are SO tasty. How is this possible? The texture is perfect, the lemony-ness (is that a word?) is tangy and they don’t take long to make at all! This would be great when kiddos want to help make a special Mother’s Day treat for mom!

Ingredients

• 16 oz box of Angel food cake mix
• 21 oz lemon pie filling 

Directions

• Preheat oven to 350
• Spray 10 x 13 baking dish with non-stick cooking spray
• In a large mixing bowl, combine the angel food cake mix with the lemon pie filling just until combined. (Careful to not over-mix)
• Transfer the to prepared baking dish and smooth top
• Bake 25-30 minutes, or until the top is lightly golden brown and a toothpick comes out with minimal crumb (but no batter)
• Remove from oven and place on cooling rack
• Cool completely before slicing and serving (after dusting with powdered sugar)

This was a super simple side dish we added to our Easter meal. It will be a regular addition to many meals going forward. So easy and SO delicious!

Ingredients:

• 2 (16-oz) packages frozen corn
• 1 (8-oz) package cream cheese
• 1 cup shredded cheddar cheese
• ¼ cup butter
• ¼ cup heavy cream
• ½ tsp salt
• ¼ tsp pepper
• Bacon crumbles (optional)

Combine all ingredients in the slow cooker. Cover and cook on LOW 90 minutes, then stir. Cook another 90 minutes and stir before serving.

Pistachio Pineapple Dip

About this time each year, I start craving pistachio anything. (like the pistachio cookies are also on this site) But this dip reminds me of Watergate Salad and I totally could eat this whole bowl! But I try not to. haha (I sometimes skip the coconut) Enjoy!

INGREDIENTS:
– 8 oz cream cheese, softened
– 1 cup crushed pineapple with juice
– 1/2 cup vanilla yogurt
– Small pistachio pudding
– 1/4 cup toasted coconut (plus more to sprinkle on top)

INSTRUCTIONS:
1. Combine cream cheese, pineapple with juice, yogurt & pudding until smooth & creamy (if too thick, add more juice)
2. Stir in 1/4 c. toasted coconut.
3. Spoon into a serving bowl; top with additional toasted coconut.
4. Serve with vanilla wafers or graham crackers.

Puppy Chow is just one of those yummy snacks you can’t stop eating. I love making a big batch and giving it away. Try this cookie butter version for a new twist to one of your favorite treats!

Ingredients

• 4 1/2 cups Chex cereal
• 1/2 cup cookie butter (make sure it’s SMOOTH!)
• 2 tbls butter
• 1 tsp vanilla
• 1/4 cup cinnamon chips
• 1 to 1 1/2 cups powdered sugar

Instructions

1. Place Chex cereal in a large bowl
2. In a separate small bowl, microwave the cookie butter, butter, vanilla, and cinnamon chips on half power in 30-second intervals, stirring between each, until mixture is melted and smooth
3. Scoop melted cookie butter mixture on top of Chex cereal and very gently mix to combine, being careful not to crush the cereal (you can use your hands).
4. Place cereal mixture and powdered sugar in a large plastic bag (a clean kitchen bag will do), hold the top firmly closed, and shake like crazy.
5. Spread your puppy chow on a wax paper-lined baking tray to firm up and dry a bit. Can be stored in a sealed zip-loc bag.

If you’re looking for a tasty easy holiday appetizer, you’ve found it. These taste JUST like I wanted them to. …like the holidays! Oh…and it’s like the BEST thing to ever happen to one of those cans of Cranberry Sauce that looks like the can…even when it’s not in the can!

INGREDIENTS

• 1 14-oz can Ocean-Spray Jellied Cranberry Sauce
• 1 12-ounce bottle Sweet Chili Sauce
• 2 TBS Orange Juice
• 1 TBS Brown Sugar
• 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS

• Combine everything but the meatballs in a large saucepan
• Cook over medium-low heat, stirring until smooth
• Place meatballs in a slow cooker
• Pour sauce over meatballs
• Cover and cook 4 hours on medium

Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!

And bonus…it is a way to get the pickiest of eaters to eat their green beans!

1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 T brown sugar
1 T garlic powder
¼ tsp salt
¼ tsp pepper

1. Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
2. Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
3. Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
4. Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!

Will there be any tailgating around your place this weekend? Try this easy tasty recipe!

Ingredients

• 1lb Jimmy Dean bulk hot sausage
• 2 (10-oz.) cans Rotel tomatoes & chilies, undrained
• 2 (8-oz.) bricks cream cheese (not light…it doesn’t melt as well)
• Scooping-style tortilla chips, for dipping

Instructions

1. Brown the sausage in a large skillet over medium heat, breaking it up into small pieces
2. Drain off any excess oil
3. Transfer the browned sausage to your CrockPot
4. Dump in 2 cans of Rotel
5. Cube cream cheese and add
6. Cover and heat about an hour on low heat, stirring occasionally
7. Turn heat down to warm for serving
8. Serve warm with chips

Fall in a bite. Here you go. I love making pumpkin-y things this time of year, but I don’t like when a recipe only uses part of the can of pumpkin! This uses the whole can AND it makes two loaves! One to eat and one to give away! Yay!

INGREDIENTS

• 2 cups flour
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 2 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1½ sticks butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin
• ½ bag English toffee bits (like Heath)

INSTRUCTIONS

1. Preheat the oven to 325°
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or line with parchment paper (which is a better idea so the bread for sure comes out!)
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, and spices. Whisk to combine; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin.
5. Add the flour mixture and mix on low speed until combined.
6. Stir in the brickle
7. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn on to a wire rack to cool completely.