Peanut Chocolate Blast

Usually I try to fix a dessert that's not too heavy for the family. However, Fridays are usually my "cheat day". This is what I came up with.

Ingredients

• 1 (4) oz pack of instant chocolate pudding
• 1 cup of crushed dry honey roasted peanuts
• 1 8 oz container of frozen whipped topping
• 1 cup of peanut butter
• 1/2 cup of powdered sugar
• 1/2 cup whipped cream cheese
• 4  8-10 glasses

Directions
Start by preparing the pudding according to the package directions. Mix together the peanut butter, powdered sugar, whipped cream cheese, and 1/2 cup of the frozen whipped topping until well blended. Layer each glass with an even portion of peanuts, chocolate pudding, the peanut butter mixture, and the cool whipped topping. Continue to layer in that order until the glass are full and then top with the remaining whipped topping and nuts. Refrigerate for about an hour. Enjoy! Makes 4 servings.

©Rolisweets

Cheesy Taco Pie

After I've had a long day at work, or just a busy day, cooking is the last thing on my mind. Today was one of those days. I needed something quick for dinner and this is what I came up with and it's delicious!

Ingredients

• 2 ready to bake 9-inch pie crusts
• 1 lb. of ground turkey (or beef if you prefer)
• 1 Tbsp cumin
• 1/4 tsp black pepper
• 1/4 cup chopped onions
• 1 16 oz. can of re-fried beans
• 1 10 oz. can of diced tomatoes and green chilies
• 3 cups of shredded cheddar/jack cheese 

Directions
Heat oven to 350 degrees and prepare a 13 in x 9 in baking pan by placing the pie crust the length of the entire pan. (There may be a bit left.) Season the meat with the cumin, black pepper, and onions and cook until browned. In a separate skillet, while the meat is cooking, heat the re-fried beans until warm. Spread the re-fried beans onto the prepared pie crust first and then top with the cooked meat. Layer the diced tomatoes and green chilies and then top with the cheese. Cook for 15 minutes or until the crust is golden brown. This taco pie can be enjoyed with extra toppings such as lettuce or sour cream, however, it's delicious as it is prepared. Enjoy!

Strawberry Watermelon Smoothie

I just came in out of the heat and since it's so hot outside I decided to make a strawberry/watermelon smoothly. It's so delicious it even met with my nine year old's approval! I added a light scoop of whipped topping to give it that extra flavor. 

Strawberry Watermelon Smoothie

Ingredients
2 cups of chilled seedless watermelon
1 cup of frozen watermelon
1 Tbsp of fresh lemon juice
1 Tbsp of sugar (optional)

Directions
Add all ingredients to a blender and blend until thoroughly mixed, usually about 1 minute, depending on the type of blender you have. Pour into a tall glass and enjoy! yields 2 - 4 servings

Homemade Vanilla Ice Cream

My daughter Rhea really loves ice cream, which I totally understand. In an effort to start eating healthier, I purchased her an ice cream maker last year. She has really done some amazing things with her ice cream maker. My favorite is her vanilla ice cream.




Ingredients

• 2 cups of 2% milk
• 1/2 cup of vanilla flavored coffee creamer
• 3 Tbsp sugar
• 2 tsp vanilla

Directions
Mix the milk, sugar, and vanilla until well blended and then add the mixture to the ice cream maker. As the mixture is blending, add the creamer. It takes approximately 15-20 minutes for the ice cream maker to make the ice cream and yields four one-cup servings. Add your favorite toppings and enjoy!

Makes 4 - 6 servings.

©Rolisweets

Slow Cooked Veggies

Most mornings I fill my crock pot with a variety of vegetables. All the flavors blended together, along with my favorite seasonings, taste so good, even the kids love it. This is a great way to have your vegetables everyday and the best part is that they will already be ready to add to your dinner. Any variety of vegetables will work, however, I've found that the addition of corn-on-the-cob adds a wonderful tastes to the blend.

Ingredients

• 1/1/2 cups of water
• 1 cup of cabbage, sliced
• 1 cup of Kale
• 1 cup of mini carrots
• 1/2 sliced onion (any variety)
• 1/2 sliced red bell pepper
• 1 ear of corn-on-the-cob
• 2 chicken bouillon cubes
• 1/2 tsp Italian seasoning

Directions
Add all ingredients into a 1 quart crock pot. Cook on low heat for four hours or until vegetables have cooked to your liking. Any number of seasonings can be added to enhanced the flavor. I usually add a seasoning that I purchase from Trader Joes called 21. It's so good in this blend. Once vegetables are done cooking, serve and enjoy!

Rolisweets

Cookies and Cream Stack

This is a simple, single serving dessert that's light and quick. I usually prepare this about an hour before dinner:

7 thin cookies (your choice)

6 Tbsp of cool whip topping 
1 tsp of mini chocolate chips

Begin by first layering one cookie with a Tbsp of cool whip topping. Continue to layer the cookies and cool whip topping until the last cookie is placed. Top with remaining cool whip topping and a tsp of mini chocolate chips. Refrigerate for about an hour. Mmmm goodness!

By Rolisweets

Slow Cooker Chicken Fajitas

This recipe is both delicious and light. It fed my family of six with leftovers for lunch the next day. For a slower cook this recipe can also be placed on low to cook for 6 hours. 

Slow Cooker Chicken Fajitas

6 boneless chicken breasts

2 green bell peppers sliced

1 red and yellow bell pepper sliced

1 whole yellow onion sliced

2 Tbsp cumin (or more to your taste)

1 Tbsp Emeril's Essence (or your favorite seasoning)

2 chicken bouillon cubes

1 10 oz. can of diced tomatoes and green chilies

1/4 cup of water

Place the boneless chicken breasts in a 3-quart crock pot and sprinkle with cumin and Emeril's Essense seasoning. Add the remaining ingredients and cook on high for four hours. The chicken should come out very tender and delicious. 

Puff Pancake

Are you wondering what's for breakfast, lunch, or even dinner and you only have a few ingredients on hand to work with? My go to recipe that the entire family loves is the Puff Pancake recipe. This pancake can feed a family of four to six. I usually serve it with turkey bacon and eggs. It's great for anytime of the day.




Ingredients
¼ cup unsalted butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
2 Tbsp sugar (optional)
1 tsp. of vanilla
Sprinkle of salt

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet, preferably cast iron.

2. In a medium bowl, mix flour, milk, eggs, sugar, vanilla, and salt. Pour the mixture into the prepared skillet.

3. Bake on center rack in the preheated oven for 30 to 40 minutes or until golden brown. Pancake will puff up when ready. I usually sprinkle a little powdered sugar on top. It can be eaten with a little maple syrup, fruit toppings, or plain. Enjoy!