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Recipes

Apple Snickers Trifle

Apple Snickers Trifle

By

I will warn you: this stuff is good

  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 (16-ounce) container Cool Whip
  • 6 cups Granny Smith Apples, chopped (about 6 to 7 apples, plus a few for garnish)
  • 10 regular-size Snickers, chopped (I froze mine unwrapped in a large plastic Ziploc bag and took the flat side of a meat mallet to them, worked like a charm)
  • Caramel sauce
4.4/5 (13 Votes)

Apple Cinnamon French Toast Bake

Apple Cinnamon French Toast Bake

By

1. Preheat the oven to 350˚F/180˚C

  • 12 ounces French bread, a day old
  • 2 Granny Smith apples, peeled
  • 1 cup brown sugar
  • 2 teaspoons cornstarch
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • Powdered sugar, to taste
  • Whipped cream, to taste
4.4/5 (10 Votes)

Creamy Strawberry Crepes

Creamy Strawberry Crepes

By

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries
4.4/5 (15 Votes)

Cookies and Cream Muddy Buddies

Cookies and Cream Muddy Buddies

By

Pour measured Chex cereal into a lage bowl

  • 6 cups Chex Cereal
  • 12 oz. White Almond Bark
  • 20 Oreos
  • 1/2 cup powdered sugar
0/5 (0 Votes)

Cheesecake Dip

Cheesecake Dip

By

1. Beat cream cheese and butter until fluffy (about 3-4 minutes)

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup chopped pecans
4.8/5 (13 Votes)

Cream Cheese Squares

Cream Cheese Squares

By

Preheat oven to 350 degrees F (175 degrees C)

  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup margarine, melted
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
4.6/5 (19 Votes)

Ranch Layer Salad

Ranch Layer Salad

By

Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer

  • 1 small iceberg lettuce, cored and cut into pieces
  • 1 cup Baby Spinach, washed and spun dry
  • 1 cup frozen corn, rinsed and drained (optional)
  • 1 cup frozen peas, rinsed and drained
  • 1 1⁄2 cups celery, thinly sliced
  • 1 cup petite baby carrots, diced
  • 1 cucumber, peeled, seeded and sliced
  • 1 ⁄4 cup very thinly sliced red onion
  • 6 ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
  • 1 ⁄2 lb bacon, cooked nice and crisp crumbled into pieces
  • Dressing
  • 3 ⁄4 cup mayonnaise
  • 1 tablespoon sugar (adjust to taste)
  • 1 teaspoon minced chives
  • 3 ⁄4 cup Greek yogurt
  • 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
  • 1 tablespoon white balsamic vinegar
4.4/5 (7 Votes)

Baked Ziti

Baked Ziti

By

Bring a large pot of lightly salted water to a boil

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
4.5/5 (6 Votes)

Crunchwrap Supreme

Crunchwrap Supreme

By

In a skillet over medium heat, add ground beef, chili powder, paprika and cumin

  • 1 lb. ground beef
  • 1 tsp. chili powder
  • 1/2 tsp. ground paprika
  • 1/2 tsp. ground cumin
  • kosher salt
  • Freshly ground black pepper
  • 8 large flour tortillas
  • 1/2 c. Nacho Cheese Sauce
  • 4 tostada shells
  • 1 c. sour cream
  • 2 c. Shredded lettuce
  • 1 c. chopped tomatoes
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • vegetable oil
  • Hot sauce, for serving
4.3/5 (10 Votes)

COPYCAT PANERA CHICKEN AND WILD RICE SOUP

COPYCAT PANERA CHICKEN AND WILD RICE SOUP

By

Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot

  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1 medium onion finely diced
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 32 ounces chicken stock
  • 2 cups water
  • 2 cups milk, divided
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 large chicken breasts, cooked and shredded or finely diced
  • 1/2 cup all-purpose flour
  • 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
  • salt and pepper, to taste
  • scallions, to garnish
4.6/5 (5 Votes)