Ingredients

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Instructions

First step to prepare this recipe is to melt marshmallows & milk over low heat.
After that you need to beat cream cheese; and add marshmallow mixture.
Cool.
and fold in Cool Whip.
Step 2 : Finally step, now spread into crust & sprinkle with remaining graham cracker crust. Next now refrigerate till set.then serve and enjoye

Ingredients

1 (15 oz.) package Oreos, crushed
6 T. butter, melted
1 (8 oz.) package cream cheese, softened*
1 c. confectioners' sugar
1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package
1 large (16 oz.) container Cool Whip whipped topping*

Directions

1.  Set aside about 1/4 cup crushed Oreos.  Mix remaining crushed Oreos with the melted butter.  Press into the bottom of a 9x13" pan.

2.  Combine cream cheese and confectioners' sugar; mix well.  Fold in 1/2 of the Cool Whip until well combined.  Spread the cream cheese mixture over the crushed Oreo layer.  Chill for 20 minutes.

3.  Prepare chocolate pudding according to package directions.  Spread over cream cheese layer.  Chill for 20 minutes.

4.  Spread remaining Cool Whip over the pudding layer.  Sprinkle reserved crushed Oreos on top.  Chill for 8 hours or overnight before serving.

*NOTE:  I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip.  And it still tastes delicious!

Ingredients

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime

How to :

Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Ingredients

1 box (18.25 oz) strawberry cake mix, like Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips

How to amke it

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week. enjoyee

Ingredients

1 lb dry Cellentani pasta (or other shape of your choice)
3 large tomatoes
2 Tbsp olive oil
1 Tbsp minced fresh dill weed
Salt, fresh cracked black pepper
3 garlic cloves
2 Tbsp minced fresh dill weed
½ cup mayo
⅓ cup sour cream
Salt
Fresh cracked black pepper
¼ tsp paprika

Instructions

Pre-heat oven to 400 and cover a baking sheet with aluminum foil. Quarter tomatoes and place them in a large mixing bowl and mix them with 2 Tbsp of olive oil. Mix well until tomatoes are completely coated.
Place tomatoes on the lined baking sheet, cut side up. Sprinkle each wedge with dill weed, salt and pepper.
Roast for 25-30 minutes in the oven. Take out and set aside.

Salad:

Cook pasta according to the package, drain well and place in a large mixing bowl.
Take skin off of roasted tomatoes, chop them and add to pasta. (Make sure to save tomato juice while cutting them and add it to pasta as well.)
Press garlic into pasta and tomatoes. Mix well.
Add mayo, sour cream, 2 Tbsp fresh dill weed, salt, pepper and paprika. Mix well, transfer into a container with a lid and refrigerate until ready to serve. (It would need a couple of hours in the fridge.)

Ingredients

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

How to make this recipe

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.