Salt and Vinegar Zucchini Chips

Salt and Vinegar Zucchini Chips

Ingredients

• 4 cups thinly sliced zucchini (about 2-3 medium)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons coarse sea salt


Instructions

1. Use a mandolin or slice zucchini as thin as possible.
2. In a small bowl whisk olive oil and vinegar together.
3. Place zucchini in a large bowl and toss with oil and vinegar.
4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
5. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
6. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
7. Store chips in an airtight container.

The BEST Cream Cheese Mints

The BEST Cream Cheese Mints

The BEST Cream Cheese Mints you'll ever try! This incredibly easy recipe yields the most delicious, luscious, melt-in-your-mouth cream cheese mints around! Make them in any color you like! Perfect for Easter, baby showers, weddings, and more!

Author: Trish - Mom On Timeout

Recipe type: Dessert

Serves: 8 dozen

Ingredients

• 8 oz package of Challenge cream cheese (full fat), softened
• ¼ cup Challenge butter, softened
• 2 lbs powdered sugar
• 1 - 2 tsp mint extract
• gel food coloring
• ½ cup powdered sugar for rolling mints

Instructions

1. Combine cream cheese and butter in a large mixing bowl and mix until smooth.
2. Add 1 cup of powdered sugar and mix until smooth.
3. Add the mint extract and mix until combined.
4. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
5. Separate the mixture into four separate bowls, or however many different colors you want.
6. Add a small amount of food color to each bowl and stir in until the color is uniform.
7. Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
8. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
9. Pinch off small amounts of the dough and form into a 1-inch balls.
10. Roll each ball in powdered sugar and place on prepared sheet pans.
11. Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
12. Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
13. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
14. Mints can be refrigerated or frozen if desired.

Ben & Jerry's Ice Cream Lock

Ben & Jerry's Ice Cream Lock

       
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     The Euphori-Lock is a combination lock that fits around your pint, preventing the lid from being removed. My only advice to potential buyers is this: don’t forget the combination. That’s how you end up spending your evening frantically trying to crack the code before your pint. 


Get yours today at www.amazon.com 

Spring Confetti Bars

Spring Confetti Bars

Servings: 20

Ingredients

• 1/2 cup butter at room temperature
• 1/2 cup white sugar
• 1/4 cup + 1 tablespoon brown sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 and 1/2 cups white flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 and 1/4 cups white chocolate chips separated
• 3 cups miniature marshmallows
• 3/4 cup Spring M&Ms
• 3 tablespoons sprinkles Spring colored

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the room temperature butter with the white and brown sugar in a medium sized bowl.
3. Mix the butter and sugars together with hand beaters or in a stand mixer until creamy and fluffy. Mix in the egg and vanilla and beat until just incorporated.
4. In a separate bowl, combine the flour, baking soda, baking powder, cornstarch, and salt. Stir together and slowly add the dry ingredients to the wet ingredients.
5. Mix until combined.
6. With a wooden spoon, stir in one cup of the white chocolate chips. Press the cookie dough into a 9 x 13 pan that has been sprayed with nonstick spray.

Braided Easter Egg Bread

"This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color."

Ingredients

• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk

• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Directions

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

7 Easy Chicken Dinners

Easter Chocolate Bark by Cookies Cupcakes and Cardio

Easter Bark

Spring Celebration Brownies

Jazz up brownies for spring with marshmallows and pretty pastels - super easy!

Ingredients

1

box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and eggs called for on brownie mix box

3

cups miniature marshmallows

1

cup pastel-colored candy-coated chocolate candies

1/4

cup semisweet or milk chocolate chips

1/4

teaspoon shortening

Directions

• 1 Heat oven to 350°F.Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownies as directed on box for 13x9-inch pan.
• 2 Bake 25 minutes. Sprinkle with marshmallows; bake about 5 minutes longer or until marshmallows are puffed and golden. 
• Sprinkle with candies.
• 3 In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 15 seconds; stir. Drizzle over brownies. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped into hot water. For brownies, cut into 6 rows by 4 rows.

Meringue Shells with Lemon Curd

TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standingYIELD:12 servings

Ingredients

• 6 large egg whites
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1-1/2 cups sugar
• LEMON CURD:
• 1/2 cup sugar
• 2 tablespoons potato starch
• 1 cup water
• 1/2 cup plus 1 tablespoon lemon juice, divided
• 3 large eggs, beaten
• 2 teaspoons grated lemon peel
• Whipped topping and fresh berries, optional

Directions

• 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• 2. Preheat oven to 225°. 
• Add vinegar, vanilla, salt and cream of tartar to egg whites
• Beat on medium speed until foamy. 
• Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. 
• Continue beating until stiff glossy peaks form.
• 3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. 
• Transfer meringue to bag.
•  On a parchment paper-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. 
• Bake 45-50 minutes or until set and dry.
•  Turn off oven (do not open door); leave meringues in oven 1 hour. 
• Remove from oven; cool completely on baking sheet.
• 4. Meanwhile, in a small heavy saucepan, mix sugar and potato starch. 
• Whisk in water and 1/2 cup lemon juice until smooth.
•  Cook and stir over medium-high heat until thickened and bubbly. 
• Reduce heat to low; cook and stir 2 minutes longer.
• 5. Remove from heat.
•  Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
•  Remove from heat. Gently stir in lemon peel and remaining lemon juice.
•  Transfer to a small bowl; cool without stirring. 
• Refrigerate, covered, until cold.
• 6. Spoon curd into meringue shells.
•  If desired, top with whipped topping and berries.Yield: 12 servings.

Jelly Bean Bark

Jelly Bean Bark

TOTAL TIME: Prep: 15 min. + standingYIELD:32 servings

Ingredients

• 1 tablespoon butter
• 1-1/4 pounds white candy coating, coarsely chopped
• 2 cups small jelly beans

Directions

• 1Line a 15x10x1-in. pan with foil; grease foil with butter. 
• In a microwave, melt candy coating; stir until smooth. 
• Spread into prepared pan. Top with jelly beans, pressing to adhere. 
• Let stand until set.
• 2Cut or break bark into pieces. Store in an airtight container. 
• Yield: 2 pounds

Humongus Snack Attack Cookies

Rainbow Jello Poke Cake - with yoyomax12

How to make: Banana Pudding Poke Cake *The Original *

Recipe Swappers made this delicious recipe last night! It was very easy and turned out to be one of our new favs! A MUST TRY!

Simple and Quick St. Patrick's Day Party Snacks | Eva Chung

ST. PATRICK'S DAY PUPPY CHOW

ST. PATRICK'S DAY PUPPY CHOW

PREP TIME

10 mins

TOTAL TIME

10 mins

INGREDIENTS

• 5 cups rice chex cereal
• 1 bag of green candy melts
• 1 drop of young living spearmint essential oil*
• 2 cups powdered sugar

INSTRUCTIONS

1. Add the rice chex cereal to a large mixing bowl. Set aside.
2. Pour the candy melts into a microwave-safe bowl and microwave at 30 second intervals, stirring after each interval until they are melted. Once the candy melts are melted stir in one drop of young living spearmint essential oil*.
3. Add the powdered sugar to a ziplock bag. Set aside.
4. Pour the melted candy melts into the large mixing bowl, mix the rice chex cereal with the melted chocolate. After the mixture is fully mixed together, pour the mixture into the ziplock bag and seal. Shake the ziplock bag until all of the cereal pieces are covered.
5. Pour the puppy chow onto a large sheet and allow it to cool. Store in an airtight bag for up to 5 days