Italian No Bake Cake

Italian No Bake Cake

Ingredients:

1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut 1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like.

Biscuits & Gravy Casserole

Biscuits & Gravy Casserole

Ingredients

1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk to taste salt to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Christmas Tree Brownie Pops

Brownies gone festive!  Christmas Tree Brownie Pops, prepare your favorite mix in a square baker and let cool completely. To create brownie triangles, cut a straight line about two inches from one side. Cut the remaining brownie into 2 equal rows, then cut each row into triangles. Add a candy cane stick for the tree stem and trim with your favorite sprinkles and mini candies to customize each tree!

Mashed Potato Muffins

Mashed Potato Muffins

1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)

Heat oven to 400 degrees F. Grease a 12-cup muffin pan. In a saucepan, heat milk until it is just starting to steam and then add mashed potatoes. Remove from heat and allow to sit for 2 minutes (mash the potatoes inside the milk so there are no large clumps). Beat in the egg and oil. In a medium sized bowl, combine cheese, flour, sweetener, baking powder and salt. Pour in potato milk mixture and stir just until moistened. Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until toothpick test shows done. Cool for 5 minutes then remove from muffin tin to rack. Serve warm. Yields: 1 dozen *For variety, add in a couple tablespoons of snipped chives or onion flakes and a tablespoon of parsley. Makes for a very light and tasty muffin!!

CHRISTMAS SALAD!

CHRISTMAS SALAD!

Items needed::

Lime Jello 6 oz.
Lemon Jello 6 oz.
Cherry Jello 6 oz.

Also :

Whipping cream 1/2 pt.
Pineapple juice 1/2 can.
Crushed pineapple 1 can ( save the juice to use )
Nuts are optional. We used crushed walnuts.

Make 1 box of Cherry jello let it set. Combined Lemon jello, 1/2 cup hot water, pineapple juice , cream cheese and crushed pineapple layer on top of the cherry jello let set. Next add the Lime jello let it set. Beat the whipping cream layer on top then sprinkle the nuts over it.

DOLE WHIP

DOLE WHIP ️

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar ( i Used Stevia)
1 1/2 cups heavy whipping cream










How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Chocolate Coconut Balls

Chocolate Coconut Balls

14 ounces (440g) sweetened condensed milk
1 stick (1/2 cup) butter (softened)
14 ounces (440g) coconut
2 cups chopped nuts
2 lbs (1kg) powdered sugar Ghirardelli Chocolate Candy Making Block (or your choice)




Mix all ingredinets except chocolate, chill and roll into balls. Let stand 1 hour in refrigerator - after rolling into balls. Dip each candy into melted chocolate.