Planter for fence

Onion Ring Loaf with Copy Cat Outback Steak House Dipping Sauce

 Onion Ring Loaf with Copy Cat Outback Steak House Dipping Sauce

Ingredients:

4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press the fried onions down firmly, without crushing, into a Bundt pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.

Copy Cat Outback Steak House Dipping Sauce:

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

New Orleans Style BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp: Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5... teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

40 Freezer Meals in 4 hours

 

40 Meals in 4 Hours Crockpot Slow Cooker Freezer Cooking

5 November, 2012 by Katie 577 Comments

Freezer cooking! Have you heard about this? You spend one day preparing meals for the month to keep in your freezer so you don’t have to think about it later. The meals can either be fully cooked and just need to be warmed or they can be raw & placed into your slow cooker,  all prepped and ready to go when you need them. It saves time, money, and your sanity! I am in school full time, working part time, and still have to maintain my full time mom and wife duties as well. There are some days that I don’t even get home with the kids until 6:30 and bedtime is around 7ish. That does not leave much time to cook dinner (and for some strange reason, my kids want to eat every.single.night!). That’s where the freezer cooking comes into play. All I have to do is pull a bag out of the freezer the night before and place it in the fridge to defrost. The next morning I dump it into the slow cooker and turn it on. That’s it! Dinner (at least the main dish) will be done and ready to serve the minute we walk in the door. (Use the slow cooker liners for super easy clean up too!) How amazing is that?! I loved the idea of it so I started collecting recipes I thought might work for the freezer and that my family would eat. I finally compiled a list of 19 different meals and planned to double each one. Want to make all these recipes for your family? Go HERE for the master shopping list! (I use a 5 qt slow cooker for all of these recipes)

I created a freezer cooking pin board for the recipes on Pinterest if you’re a visual person and for easy repinning :). Go here and check it out! I will also be adding to the board so be sure to follow us!  Check out our Freezer Meals Part 2 – 20 meals in 2 hours also! (The maple dijon chicken and the balsamic glazed drumsticks are tripled to make the 40 meals!)

My sweet helper. She was home from school sick. She sure looks sick, doesn’t she? :)

Applesauce BBQ Chicken

Buffalo Chicken

Pesto Chicken (only do the chicken part of this recipe)

Maple Dijon Chicken Thighs

Cilantro Lime Chicken

Green Chile Pork Stew

Easy Pulled Pork

Mongolian Beef

Chicken Tacos

Ranch Chicken Tacos (I just added ranch dressing to this recipe)

Island Chicken

Chicken Cacciatore

Chunky Beef Stew

Beef/Chicken Fajitas

Balsamic Glazed Drumsticks

Orange Chicken

Honey Garlic Chicken

Beef Tips

Teriyaki Chicken

**some of the recipes above don’t have specific crockpot instructions – I cooked them all on low for 6-8 hours**

I happened to hit a great sale at Kroger on meat ($1.68/lb for boneless skinless breasts and thighs!!) so my total for all of the ingredients was $225. I also ended up tripling two of the recipes so my grand total of meals for the freezer was 40. Divided out, that’s $5.63 per meal(main dish)! Feeding a family of 5 with 4 of the 5 eating like adults, I am very happy with that number! I didn’t add a ton of vegetables to these meals because I am not a huge fan of super cooked veggies (it’s a mushy texture thing), so we will add fresh cooked veg to serve on the side for most of these meals! The steam bags of frozen vegetables are the best thing since sliced bread :).

I decided to take the process step by step. First I labeled all of the freezer bags. After that was done, I prepped and chopped all of the vegetables I would need.

Then, I put all of the meat into each freezer bag. Raw meat skeeves me out so I was super happy to get all of the raw meat touching out of the way at once. I was able to wash my hands a million time and bleach the counters after I finished this step ha…

Lastly, I added any remaining ingredients to each bag. I had a notebook set up on the counter with each meal and the additional ingredients so I feel that this step went pretty fast. I do admit I am not the best measurer, I tend to eyeball a lot. SO far for the meals we’ve tried- eyeballing works just fine!

After 4 hours from start to finish (clean kitchen!) I had 40 meals prepped and ready to go in my freezer. I felt so accomplished! We have eaten many of the meals since then and so far they have all been big hits! I can’t tell you how wonderful it is to come home at 6:30 (with the house smelling delicious, by the way), pop a steamer bag of veggies in the microwave and have dinner on the table in less than 10 minutes. This whole experience has made evenings so much less stressful. I will definitely be making this a regular thing in our house.

To view the entire 40 Meals/4 Hours Recipe Collection with photos, click HERE!

**EDIT** First I want to thank all of our readers- I am thrilled that there are so many people excited about this post. I have been asked many many times for a master shopping list for these recipes and a wonderful reader took the time to make the list for me! Go HERE for a shopping list for all 40 recipes! 

Check out our 20 Meals/2 Hours Crockpot Freezer Cooking Collection also!  All new recipes!

Crockpot Applesauce BBQ Chicken

Recipe from: Applesauce Barbeque Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 t ground pepper
• 2/3 cup chunky applesauce
• 2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
• 2 T brown sugar
• 1 t chili powder

Instructions

1. Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for easy clean-up.
2. Place chicken breasts on bottom.
3. Mix all remaining ingredients together, and pour over chicken.
4. Cook 6-8 hours on low setting. Serves 4.

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Buffalo Chicken

Ingredients

• 3-4 chicken breasts (I used 3 because they were huge)
• 1 12 ounce bottle of hot sauce (I like Pete's)
• 1/2 package of dry ranch dressing (1 ounce)
• 2 tbsp of butter

Instructions

1. Spray your crock pot with non-stick cooking spray
2. Place chicken in (I used mine frozen)
3. Mix the hot sauce with the ranch mix and pour over chicken
4. Cook on low for about 6-8 hours
5. 1/2 hour before serving add butter and shred chicken.
6. Serve on rolls for a delicious sandwich (I topped mine with Ranch Dressing)

Crockpot Garlic Pesto Chicken with Pasta in a Tomato Cream Sauce

Adapted from: Garlic Pesto Chicken with Tomato Cream Penne

Ingredients

For the Chicken
• ¾ bottle of Lawry's Herb and Garlic Marinade with lemon juice
• 3 T of pesto
• ¼ c olive oil
• 3 boneless chicken breasts
For the Sauce
• 8 ounces of of pasta
• 2 tablespoons of olive oil
• 2-3 cloves of chopped garlic
• 3 T of pesto
• 1/2 c of chicken broth
• 8 ounces of tomato sauce
• 1 c of half and half cream
• 2 T flour
• salt and pepper to taste

Instructions

For the Chicken
1. Cut chicken into 2" pieces
2. Pour Lawry's marinade, olive oil and pesto on the chicken pieces
3. Marinate over night if you have time
4. Toss it in the crockpot on low for 6-8 hours
For the Sauce
5. Get the pasta cooking
6. Heat the olive oil and the garlic and saute lightly
7. Add the pesto and chicken broth until it has cooked down
8. Add tomato sauce and then the half and half
9. Simmer for 5 minutes.
10. Add the pasta in
11. Add flour one T at a time if the sauce is too thin for you liking
12. Serve with chicken on top of the pasta

Crock Pot Maple Dijon Chicken Thighs

Ingredients

• 6-8 Chicken thighs
• 1/2 C Dijon Mustard
• 1/4 C Maple Syrup
• 1 T Rice Wine Vinegar
• 1 can of Sliced Mushrooms, drained
• 1 onion sliced

Instructions

1. Spray crock pot with non-stick cooking spray
2. Place chicken in crock pot
3. Mix together mustard, syrup, vinegar and pour over chicken
4. Top with mushrooms and sliced onion
5. Cook on low for 6 hours

Slow Cooker Cilantro Lime Chicken

Yield: 6-8 servings

Inspired by Ring Around the Rosies

Ingredients

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 24 oz bag of frozen corn (can be less depending on preference)
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste
• *1/2 c water or chicken broth for freezer meal.
• Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Instructions

1. If making for freezer meals, split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Crockpot Green Chile Pork Stew

Serving Size: 6

Adapted from: Skinny Taste

Ingredients

• 2 lbs boneless pork loin roast, fat chopped off
• 2 T olive oil
• 2 T all-purpose flour
• 3/4 c chopped onion
• 2 four ounce cans green chiles
• 2 t chopped jalapeno (I did 3 to make it a bit more spicy)
• 10 oz can diced tomatoes and green chilies (whichever heat you prefer)
• ½ c chicken broth
• 1 T cumin
• ½ t garlic powder
• Salt and pepper to taste

Instructions

1. Cut pork into 2-inch pieces
2. In a skillet add the olive oil and heat then toss in the pork and brown on all sides
3. Add one tablespoon of flour at a time and cook a little between each one
4. Add the pork and the rest of the ingredients to the crock pot
5. Cook on high for 5-6 hours, if frozen 7-8 hours
6. ***If you are making it for a freezer meal skip the browning and just toss everything into your freezer bag.

Crockpot Easy Pulled Pork

Ingredients

• 5-6 lb pork roast (boneless or bone in, either works!)
• 2 onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups broth (beef, chicken, or vegetable)
• salt & pepper

Instructions

1. Placed the sliced onions in the bottom of the crockpot.
2. Place the roast on top on the onions
3. Put the garlic, salt, and pepper on top.
4. Pour broth over roast.
5. Cook on high for 6-8 hours, or until it's falling apart and easy to shred. Enjoy!
6. **If you are freezing this recipe, just dump all the ingredients into the freezer bag and freeze. Allow to thaw overnight in the fridge, then just dump in the crockpot and cook :)

Easy Crockpot Mongolian Beef

Recipe adapted from All Recipes

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce (I used wheat free tamari)
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

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Crockpot Chicken Tacos

Ingredients

• 1 chicken taco seasoning packet or use your own homemade seasoning
• 6 frozen tenderloins or 3 frozen breasts (use fresh too and it takes 2-3 hours less)
• 2 c fresh pico de gallo
• ¼ c of olive oil
• ¼ c water

Instructions

1. Take 1 chicken taco seasoning packet or use your own homemade seasoning and cover the bottom of the crockpot
2. Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
3. Take cover chicken with pico. We use our store's hot variety fresh pico but, do adjust for your palate. You can use a can of Rotel, salsa or make your own, but fresh almost always tastes better.
4. Pour the olive oil and water over the top of everything. Do not stir.
5. If frozen should take 6 hours on high, fresh less time.
6. Shred chicken and then put back in crockpot for 30 minutes.
7. Serve on tortillas with sour cream, cheese and a squeeze of lime.

Island Chicken

Adapted from: Annie's Eats

Ingredients

• 6 skinless chicken breasts
• 3 T of lemon juice
• Zest of 1 lemon
• 2 cloves of garlic diced
• 2 t of dried oregano
• 2½ t of soy sauce
• 1/2 c of vegetable oil
• 1/2 c of chicken stock
• salt and pepper to taste

Instructions

1. Mix all the ingredients, except the chicken broth in a bowl and marinade overnight.
2. Pour the marinaded chicken and ingredients into the crock pot, add the chicken stock and cook on high for 4-5 hours

Chunky Beef Stew

Yield: 4 servings

Inspired by Hearty Beef Stew

Ingredients

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

Instructions

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

Crock-pot Fajitas

Ingredients

• 1 large onion cut into 1/2 in strips
• 1 green bell pepper cut into 1/2 in strips
• 1 red bell pepper cut into 1/2 in strips
• 2 lbs boneless sirloin steaks or 2 lbs boneless skinless chicken breast cut into strips (not too thin)
• 3/4 cup water
• 2 tbsp. red wine vinegar (I just used regular vinegar)
• 1 tbsp. lime juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

Instructions

1. Place onion and pepper strips in bottom of crock-pot. Place meat on top.
2. Mix water, vinegar, lime juice, and spices and pour over meat/pepper mixture.
3. Cook covered on low for 6-8 hours
4. Place on warmed tortilla, top with lettuce and cheese. You could also top with sour cream, guacamole, pico de gallo, or cilantro. Serve with Spanish rice and enjoy!

Crockpot Balsamic Glazed Drumsticks

Recipe adapted from Mark's Daily Apple

Ingredients

• 8 chicken drumsticks
• 3 tablespoons coconut oil (olive oil would work too!)
• 1/2 cup balsamic vinegar
• 3 tablespoons tamari (or soy sauce if you're not GF)
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

Crock Pot Orange Chicken

Ingredients

• 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
• 3 T fat (Original recipe calls for Coconut oil I used Olive Oil)
• juice of 2 oranges
• zest from 1 orange
• 1/4 C of Orange Juice
• 1 t fresh ginger
• 3 T Soy Sauce
• 2 T sriracha
• Chopped Peanuts (low or no salt) for topping

Instructions

1. Spray Crock Pot with non stick cooking spray
2. Place cut chicken into crock pot
3. Mix the rest of the ingredients together except for peanuts and pour over chicken
4. Cook for 4-6 hours on low
5. Serve with Stir Fried Veggies or rice or both! and top with chopped peanuts

Crock-Pot Honey Garlic Chicken

Ingredients

• Chicken ( I used 3 leg quarters and 2 drumsticks so all the kids wouldn't fight over the drumsticks)
• 5 garlic cloves chopped
• 1 tsp. oregano
• 3/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup spicy honey bbq sauce
• 1/3 cup honey
• pinch of salt
• dash of pepper

Instructions

1. Place Chicken in Crock-Pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3. Cook on low 6 hours.
4. I split the leg quarters but you don't have to.
5. ***If freezing, place all ingredients in gallon-sized freezer bag. Thaw overnight & dump into Crock-Pot, cook on low 6 hours.***

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Crockpot Beef Tips & Gravy

Yield: 4 servings

Recipe From The Country Cook

Ingredients

• 1 1/2 lbs cubed beef (stew meat)
• 1 packet Dry Onion Soup Mix
• 1 can Cream of Mushroom Soup (although Cream of anything will work)
• 1 14 oz. can beef beef broth or stock
• Salt & Pepper

Instructions

1. Add beef cubes to Crockpot, season with salt & pepper.
2. In bowl combine soup mix, soup & broth, stir to combine.
3. Dump mixed ingredients over top of beef, stir.
4. Cook on low 6-8 hours.
5. ***If you are freezing, dump all ingredients into gallon sized freezer bag***

Crockpot Teriyaki Chicken

Yield: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• small bag of baby carrots
• 2 20 oz cans of pineapple, undrained
• 4 garlic cloves, chopped
• 1 medium red onion, cut into chunks
• 1 cup Teriyaki Sauce (I used Sweet Baby Ray's)

Instructions

1. Add all ingredients into Crockpot
2. Cook on low temperature 6-7 hours.
3. ***If freezing, dump all ingredients into gallon sized freezer bag***

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Beneficial Garden Companions

Apple Cider Vinegar Uses

Apple cider vinegar is my new obsession. I recently began taking apple cider vinegar shots a few times a day for a quick and effective energy burst. However, I've since discovered so many other useful ways to incorporate apple cider vinegar (ACV) into my daily routine.
It's effective for pretty much anything—your skin, your hair, your house, and even your pets can benefit from its qualities. Raw, organic, unfiltered and unpasteurized, apple cider vinegar is so much more than a salad dressing!
1. Apple cider vinegar can detoxify your home.
It's made from apple juice and is fermented to hard apple cider. It's then fermented a second time to become apple cider vinegar. By using ACV in lieu of other products, we instantly decrease the consumption of unnatural chemicals in our homes and daily lives.
2. It can make your hair shine.
Apple cider vinegar can be used as a rinse for your hair after shampooing, and will boost your hair's body and shine. I recommend recycling an old shampoo bottle, then filling it with 1/2 a tablespoon of apple cider vinegar and a cup of cold water. Pour the solution through your hair after shampooing several times a week for dramatic results.
3. Natural apple cider vinegar regulates the pH of your skin.
Dilute ACV with two parts water, and spread the concoction over your face with a cotton ball to replace your current toner. You can do this at night after washing, and in the morning before you apply your moisturizer. A dab of apple cider vinegar can also be left on the skin overnight to fade age spots or acne scars.
It's also a recommended agent for warts. For warts, soak a cotton ball in apple cider vinegar, then fasten the cotton ball over the wart with a Band-Aid overnight. The skin may swell some as it reacts with the solution. However, the wart will fall off. Once it falls off, the treatment should be continued for a few more days, to make sure the wart doesn't return.
4. It can remove stains from teeth.
Rub teeth directly with apple cider vinegar, and rinse with water.
5. It can soothe sunburnt skin.
Add a cup of apple cider vinegar to your bath, and soak for 10 minutes to eliminate discomfort from sunburn.
6. Apple cider vinegar can be used as a natural aftershave.
Fill a bottle with equal parts apple cider vinegar and water, and shake before applying to the face.
7. It's an all-natural massage treatment.
Rubbing apple cider vinegar on your hands and feet will give massage-like benefits and relief to tired hands and feet.
8. Apple cider vinegar can aid in weight loss.
For daily weight management, add 2 teaspoons of apple cider vinegar to 16 ounces of water. This concoction can be sipped throughout the day. Data shows some limited, yet significant, weight loss benefits from sustained daily intake of acetic acid (which is a main ingredient in apple cider vinegar).
In a 2009 study published in Bioscience, Biotechnology, and Biochemistry, it was found that subjects that consumed acetic acid for 12 weeks experienced significant declines in body weight, abdominal fat, waist circumference and triglycerides. Triglycerides contribute to the bad cholesterol that we want to avoid.
9. Apple cider vinegar will balance your entire inner body system.
The body constantly strives to achieve a state of equilibrium. Apple cider vinegar helps the body maintain a healthy alkaline pH level. Research shows that higher acid levels (lower pH level) leads to a lack of energy and higher incidences of infection. Hence, my desire to sip some a few times a day for a natural boost of energy.
10. It can help you detox.
As part of balancing the body's pH, apple cider vinegar creates an overall detoxification of the body. Research shows that it can help stimulate cardiovascular circulation and help detoxify the liver.
11. ACV is great for your lymphatic system.
This miracle vinegar helps to break up mucous throughout the body and cleanse the lymph nodes. Believe it or not, research suggests that apple cider vinegar can help with allergies because of its ability to reduce mucous and sinus congestion. When reducing the effects of allergies, it can also help stave off sinus infections and their related symptoms, such as sore throats and headaches.
12. It can help your body get rid of candida.
This vinegar is rich in natural enzymes that can help rid your body of candida—yeasts that are attributed to thrush in humans. Candida also is blamed for creating symptoms of fatigue, poor memory, sugar cravings, and yeast infections.
13. ACV can help you reduce heartburn.
Though it might seem like an oxymoron to treat stomach acid with an acid-containing vinegar, there is research suggesting that apple cider vinegar works by correcting low acid, hence reducing heartburn. Natural remedy experts say you should begin to feel relief very shortly after taking a teaspoon of apple cider vinegar followed by a glass of water. Note that apple cider vinegar will not give relief if you have an ulcer.
14. The use of apple cider vinegar is effective in repelling fleas on your pets.
One part vinegar and one part water can be sprayed on your pets fur and rubbed in generously to the skin. Saturate the entire coat, and continue every day for a few days to a week. Any flea infestation will surely be gone.
15. It's an all-natural room freshener.
Apple cider vinegar will clean your toilets and leave your bathroom smelling like apples! Just pour apple cider vinegar into the toilet, and allow it to sit overnight. It can also be used in dishwashers as a substitute for dish detergent. Mix 1/2 cup of apple cider vinegar with 1 cup water, and you can use this solution to clean microwaves, kitchen surfaces, windows, glasses and mirrors, too.
As you can see, apple cider vinegar is a miracle product that cab be used in a multitude of ways. I highly recommend its use!

 

No- Bake Banana Split Cake

NO-BAKE BANANA SPLIT CAKE

INGREDIENTS:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

DIRECTIONS:
1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Broccoli Rice Cups

INGREDIENTS
1 10 – ounce thawed broccoli
1 cup chicken stock (low sodium)...
1 cup white rice (I would use brown rice to make it lower carb)
1/4 cup Ranch Dressing (low fat/low sodium)
1 egg, lightly beaten
1 cup grated cheese (any of your favorite light cheese)
1/2 tsp garlic powder
1/2 tsp salt and pepper

DIRECTIONS
Boil rice according to package instructions.
Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.
Mix together all the ingredients, but only using 1/2 of the cheese.
Grease a 12 cup muffin tray and fill tray.
Top with the remaining cheese.
Bake in oven for 25 minutes at 350 degrees or until golden and crispy.

Butterfly Cake

Outdoor benches made of pallets

Elise Wiegand they have taken 6 double pallets...stacked them by 2...either nailed or screwed them
together...slide them together after they applied probably outdoor dark stain...then taken 3 double pallets apart...used the tops to nail for the backs of the bench stained them dark...taken a single pallet...attached wheels, which can be found at any hardware store, they come with instructions and inserts...got 4 inch thick foam and put outdoor material on them and wahhhhla, you have a decorative outdoor seating area...since this is on the edge of a deck...I would suggest takingand attaching the backs directly to the deck also so it doesn't have the ability to slide...almost looks like they cut probably pine to the with of the bottoms and skirted it...make sure you pre drill all your holes with smaller bit as to not crack out...and also put a couple screws or nails from pallets into decking on front....that's how I would and have done this almost exact design...have fun and be creative...
Outdoor furniture from pallet!
Link to tutorial here --> http://bit.ly/1koi1Rm

More #DIY projects --> www.HowToInstructions.org —

Homemade Cream Cheese Berry Cake with Lemon Icing

Homemade Cream Cheese Berry Cake with Lemon Icing. Made by me . Sooooo easy
 2 packages Pillsbury Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar...
1 tsp Vanilla
1/2 cup Strawberry Blackberry Preserves
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries