T H E M O D E R N H O M E M A K E R

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T H E M O D E R N

H O M E M A K E R

R E C I P E S T O F I L L Y O U R H E A R T , S O U L & S T O M A C H A G u i d e t o S u m m e r C o o k i n g w i t h S p a r r o w s + L i l y

B Y

L I N D S E Y M A E S T A S

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Thank you so much for following along

with Sparrows + Lily!

I am so grateful to have the opportunity

to share my love of food and my passion

for cooking with you! I pray that this

book inspires you to gather around your

table with delicious food and the people

you love the most.

With Love,

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LITE

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Prep Time: 15 min Total Time: 25 min

Caramelized Walnut &

Grilled Chicken Salad

For the Salad:

1 head Romaine lettuce, chopped into bite-sized pieces

1/2 small red onion

2 chicken breasts, grilled

1 12-oz jar roasted red peppers, drained

1/2 cup asiago cheese, crumbled 1/2 cup chopped walnuts

1/4 cup sugar

1/2 Tbsp unsalted butter Kalamata olives

Cherry Tomatoes For the Dressing:

1 shallot, peeled and roughly chopped

1 clove garlic, crushed 1/2 tablespoon whole grain

mustard

1 tablespoon raw honey 1/2 cup balsamic vinegar 1/2 cup extra virgin olive oil

Ingredients

PREPARATION

1. For the dressing, combine

shallot, garlic, mustard, honey and balsamic vinegar in a food processor or blender and

blend until smooth.

2. Gradually add the olive oil until emulsified and keep refrigerated until ready to serve.

3. Heat a medium, non-stick skillet over medium heat and add walnuts, granulated

sugar and butter.

4. Heat walnuts for 4-5 minutes, stirring constantly until all sugar is melted and nuts

are coated.

5. Transfer immediately onto a sheet of parchment paper and separate the nuts right

away.

6. Slice red onion. Chop chicken breast and roasted red peppers into bite-sized pieces.

7. In a medium bowl, combine romaine lettuce, chicken and red peppers.

7. Top with walnuts, crumbled asiago cheese, kalamata olives and cherry tomatoes. Pour

dressing on top and serve.

with Honey-Balsamic

Vinaigrette

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(8)

Dill & Lemon

Foil-Baked Salmon

1 lb. salmon filets

1 Tbsp. olive oil

1/4 cup butter

Juice of two medium lemons

2 tablespoons fresh dill,

chopped

1 tsp. minced garlic

Salt and pepper, to taste

A refreshing and light

summer meal

Ingredients

PREPARATION

Preheat oven to 375 degrees F.

1. Cover large baking sheet with

foil and drizzle with olive oil.

Lay defrosted salmon on top of foil.

2. Cut butter into tablespoons.

Place each pat of butter individually

on top of salmon pieces.

3. Mix chopped dill, minced garlic

and lemon juice in small bowl.

Pour mixture evenly on top of each

piece.

4. Fold all 4 sides of foil over

salmon, covering completely and

sealing closed.

5. Bake for 15-20 minutes or until

salmon flakes easily with a fork.

6. Garnish with dill and serve

immediately.

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Strawberry & Pecan

Summer Salad

For the Salad:

1 cup pecan halves

1 tbsp brown sugar

2 tbsp butter

8 oz. spinach leaves

2 cups strawberries, sliced

1/3 cup feta cheese

with Champagne

Vinaigrette

For the Dressing:

1 Tbsp champagne

vinegar

1 Tbsp honey

1 clove garlic, minced

1/2 small shallot, finely

chopped

1 1/2 tsps. dijon

mustard

1/2 cup olive oil

Salt & Pepper to taste

Ingredients

PREPARATION

1. Place vinegar, honey, garlic, shallot

and dijon mustard in a blender or food

processor for vinaigrette and pulse

slowly to combine.

2. As mixture is blending, slowly pour

in olive oil until the vinaigrette is

creamy and emulsified.

3. Season with salt and pepper, to

taste. Place in refrigerator to chill.

4. Melt butter in small skillet over

medium heat. Toss pecans and brown

sugar in butter until coated. Cook for

3-4 minutes, stirring consistently.

5. Take pecans out of pan and set

aside.

6. Combine spinach, sliced

strawberries and feta cheese into

large salad bowl. Top with pecans and

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(12)

Addictive Southwest

Chicken Pinwheels

1 cooked chicken breast,

shredded

1 (8 ounce) package cream

cheese, softened

3 tablespoons sour cream

1 cup of your favorite

salsa

4-5 green onions, sliced

1/2 teaspoon minced garlic

1/2 teaspoon fresh ground

black pepper

1 cup shredded mexican

cheese

1/2 teaspoon garlic salt

1 fresh jalapeno, diced

(optional)

5 large Mission Garden

Spinach Wrap tortillas or

regular flour tortillas

Ingredients

PREPARATION

1. In a medium bowl, use

electric mixture to combine

cream cheese, sour cream,

salsa, green onions, minced

garlic, jalapeno and mexican

cheese.

2. Stir in shredded chicken,

garlic salt and pepper.

3. Divide mixture up evenly and

spread over tortillas.

4. Tightly roll up each tortilla in

plastic wrap and refrigerate for

an hour.

5. When ready to serve,

unwrap tortillas and cut into 1-

inch pieces.

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Easy & Refreshing

Cucumber Salad

2 medium cucumbers

1/2 tsp. sugar

1/4 tsp. salt

1/8 tsp. pepper

2 Tbsp. white wine vinegar

1 small red onion, diced

1 Tbsp. fresh dill (optional)

1/4 cup Champagne

Vinaigrette (See Strawberry +

Pecan Salad)

Ingredients

PREPARATION

1. Peel cucumbers and

slice about 1/4 inch thick.

2. In a large bowl, whisk

together the white wine

vinegar, sugar and salt.

3. Add in the diced onion,

dill and cucumbers. Pour

champagne vinaigrette

on top of cucumbers and

stir to combine.

4. Cover and place in

refrigerator for at least

one hour. Serve with any

summer meal.

My mom used to make a similar recipe for us when we

were growing up. She always had a batch ready in the refrigerator. It was my favorite little snack to enjoy, especially

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FAMILY

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Green Chile Chicken &

Pesto Panini

4 Slices Focaccia Bread

2 Thinly Sliced Chicken

Breasts, pounded thin

3 Tsp. Garlic Salt

4 Tbsp. Avocado Mayo

2 Tbsp. Basil Pesto

1/8 Tsp. Crushed Red

Peppers

4 Slices Mozzarella Cheese

1/4 Cup Chopped Green

Chile (use more or less

depending on heat

preference)

4 Large Artichoke Hearts

1/2 Cup Sliced Red Onion

Roasted Red Peppers

3 Tsp. Olive Oil (for the

bread)

Ingredients

PREPARATION

1. Chop artichoke hearts, onion and roasted red peppers and set aside. 2. Combine avocado mayo with basil pesto. Add crushed red peppers and a

dash of pepper. Stir together and place in refrigerator until ready to use.

4. Season chicken breast with garlic salt and grill until cooked through.

5. Slice bread in half lengthwise. Assemble sandwiches by spreading

pesto mayo over the sliced bread. Distribute chicken, artichoke, chopped

green chile, onion, roasted red peppers and cheese evenly. 6. Brush tops and bottoms of

sandwiches with olive oil to help give the bread a golden-brown color. 7. Ensure that panini press is hot and cook on medium to medium-high heat

until done. (If you are using a skillet or griddle, cook sandwiches over

medium heat until first side is toasted and then flip!)

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Mouth-Watering

Cheesy Pizza Dip

with Garlic Bread

1 Bisquick Pizza Dough

8 oz Cream Cheese -

Softened

1 Cup Shredded Mozzarella

Cheese

1/4 Cup Whole Milk Ricotta

Cheese

1/8 Cup Sour Cream

1/2 Cup Pizza Sauce

4 Tbsp. Oregano - Divided

4 1/2 Tbsp. Minced Garlic -

Divided

1 Tbsp. Red Pepper Flakes -

Divided

1/2 Cup Butter - Melted

1 Tbsp. Extra Virgin Olive

Oil

Ingredients

PREPARATION

1. Preheat oven to 400 F.

2. Keep pizza dough together and slice roll of dough into 7 even slices. Cut each slice in half

to make 14 pieces. Roll dough into balls. 3. Coat an oven-safe skillet with olive oil and place the dough balls around the edge of the

skillet.

4. In a medium bowl, mix together cream cheese, sour cream, mozzarella, ricotta, 2 Tbsp. oregano, 1 1/2 Tbsp. of garlic, and 1/2

Tbsp. red pepper flakes.

5. Melt the butter and add remaining

oregano and garlic. Stir well.  Fill the center of

the skillet with half of the cheese mixture and top with half of the pizza sauce. Layer

remaining cheese mixture and pizza sauce. 7. Brush the dough with the butter mixture (reserving a bit for after baking), and top the

dip with an additional sprinkle of cheese. 8. Bake in a preheated oven at 400˚F for 20

minutes.

9. Broil on High for two additional minutes or until bread and cheese get lightly browned -

watching closely.

10. Remove from oven, top with remaining red pepper flakes and brush lightly with

additional garlic butter. Let cool slightly before serving.

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(20)

Grilled Chicken Gyros with

Tzatziki Sauce

For the Gyros:

Chicken Gyro Ingredients:

2 lbs. boneless, skinless

chicken breasts, grilled

6-8 Whole Wheat or White

Greek Pita Flatbreads

1/3 cup chopped red onion

1 medium roma tomato, sliced

1/4-1/2 cup feta cheese

1 cup romaine lettuce,

chopped

Kalamata olives (optional)

For the Tzatziki:

1 large cucumber, peeled

2 cups plain Greek yogurt

2 large garlic cloves, finely

minced

1 tablespoon fresh dill,

minced

2 tbsp extra virgin olive oil

1 Tablespoon white

vinegar

Juice of 1/2 lemon

1/2 teaspoon salt

1/2 teaspoon pepper

Ingredients

PREPARATION

1. If time permits, strain yogurt through a cheesecloth overnight. (I rarely do this, but it does help to keep the liquid

at a minimum.)

2. Cut peeled cucumber in half lengthwise and use small spoon or

teaspoon to scoop seeds out of cucumber. Dispose of seeds. Use peeler to peel both halves of

cucumber into long strips.

3. Once completely peeled, place

cucumber in paper towel and squeeze out as much liquid as possible. Chop

cucumber slices into small pieces. 4. Mix together cucumber, yogurt, dill,

garlic, lemon and vinegar.

5. Season with salt and pepper to taste. Cover and place in refrigerator. (The

longer that it remains in the refrigerator, the better._

6. Open the pitas and spoon tzatziki sauce inside. Fill with chicken, onion, tomato, feta cheese and lettuce. Serve

alongside Greek salad!

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Spicy Buffalo Chicken

Pizza

1-pound Whole Foods Fresh

Pack Pizza Dough, thawed (or

homemade pizza dough)

2 boneless, skinless chicken

breasts, grilled and chopped

1 red onion, chopped

2 Tbsp butter, melted

1 12 oz. bottle Frank’s Hot

Buffalo Sauce

1 (8 oz) bottle Ranch or Bleu

Cheese Dressing

8 oz. bag shredded mozzarella

cheese

1 Tbsp. crushed red pepper

1 Tbsp. Olive oil

Ingredients

PREPARATION

1. If using frozen dough, remove from the freezer and set it in the refrigerator overnight

to thaw. (Ensure that dough is at room temp for at least 30 min so that it’s easier to roll

out.)

2. Preheat oven to 425 degrees F.

While oven is heating, chop red onion into slices. Drizzle olive oil in a small skillet and

once heated, place red onions in pan and cook for 5-10 minutes, until golden brown

and tender.

3. Roll out dough on a well-floured countertop until the crust is approximately 1/4 inch thick.

Brush crust with olive oil and sprinkle edges of crust with garlic salt.

4. Place dough on metal or stone pizza pan and into the oven. Bake for about 7 minutes,

or until a light golden brown.

4. Mix melted butter and Frank’s Hot Sauce in a medium bowl. Add chopped chicken to hot

sauce mixture and make sure all pieces are lathered.

5. Drizzle 3/4 bottle of dressing on pizza crust as the base, leaving a 1-inch border around

the edge. Top pizza dough with chicken mixture and red onions. Spread mozzarella

cheese evenly on the pizza.

6. Bake for an additional 7-10 minutes until crust is golden brown and cheese is

bubbling.  Drizzle remaining 1/4 cup of ranch

on top of pizza and sprinkle crushed red peppers evenly.

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Baked "Guaco Tacos" with

Ground Beef

1 Tbsp. olive oil

1 pound ground beef

1 packet spicy taco seasoning 3/4 cup white onion, diced and

separated

1/2 cup hatch green chile, chopped 10 Stand and Stuff Taco Shells

1 cup refried beans

2 cups shredded mexican cheese 6 large avocados

1 (16 oz) jar of your favorite hot salsa (to taste)

1 fresh jalapeño, chopped 2-3 tsp. garlic salt 1/2 tsp. pepper Sour Cream Salsa Chopped cilantro Shredded lettuce

Ingredients

PREPARATION

1. Preheat oven to 400 F.

2. Line a 9x13 baking dish with foil or wax paper.

3. In a medium skillet, heat olive oil at medium heat. Add 1/2 cup chopped onion -

reserve additional 1/4 cup for guacamole. Cook until translucent, about 3-4 minutes. 4. Add ground beef to same skillet until fully

cooked through. Stir in taco seasoning and green chile until combined fully. Reduce to

simmer and allow to cook for 3-5 more minutes.

5. Place the taco shells in baking dish,

standing up. You should be able to add about 10 shells.

6. Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the

beef mixture and sprinkle each shell with mexican shredded cheese.

7. Bake for 11-14 minutes or until cheese is fully melted and the shells are lightly

browned.

8. While tacos are baking, make the

guacamole. Peel and cut avocado into pieces and place in bowl. Mash avocado and pour in

salsa (to taste). Add remaining 1/4 cup white onion, jalapeño, garlic salt and pepper and

mix until well combined.

9. Remove tacos from oven and top

generously with guacamole along with any of your favorite toppings! Serve remaining

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(25)

Best Ever Chicken Caesar +

Spinach Calzones

For the Dough:

1 cup warm water

• 1 tablespoon active dry yeast

• 1 tsp sugar

• 2 tsp salt

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 2 tablespoons olive oil

• 2½ – 3 cups flour

For the Filling:

4 chicken breasts, grilled

1/2 Tbsp. minced garlic

3 cups fresh baby spinach

2 cups shredded

mozzarella cheese

1/2 cup parmesan cheese

Caesar salad dressing

1 Tbsp. olive oil

1/2 tsp italian seasoning

Ingredients

PREPARATION

For the Dough:

1 Gently whisk the water, yeast,

and sugar together. Let sit until

proofed and foamy, about 10

minutes.

2 Add the salt, garlic powder, Italian

seasoning, and olive oil and mix

until combined.

3 Using the dough hook on your

standing mixer, slowly add the

flour, ½ cup at a time, until dough

pulls away from the sides of the

bowl and is no longer sticky.

4 Using the dough hook, knead the

dough for four minutes. Let rest for

three minutes. Knead for another

four minutes.

5 Coat a bowl with olive oil, add the

dough, and turn to coat. Cover the

bowl with saran wrap and let rise

until doubled, about one hour.

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(continued)

Preparation

1. Chop chicken into bite-sized

pieces and chop baby spinach.

2. Heat olive oil in pan over medium

heat. Add minced garlic and spinach

until spinach is wilted.

3. Turn the risen dough out onto

unfloured work surface. Divide the

dough into 4-6 equal pieces and

gently shape each piece of dough

into a ball. Transfer the balls of

dough to a baking sheet lined with

wax paper.

4. Working with one piece of dough

at a time, roll into a 9-inch circle.

5. Add about 1/4 cup chicken and

1/4 cup spinach to one side of each

calzone (leaving a 1-inch border).

Drizzle caesar dressing to taste.

Sprinkle mozzarella inside calzone.

6. Fold edges of dough over meat-

filled side of calzone. Pinch sides

together to ensure that cheese

doesn’t melt out.

7. Cut slits into center of calzone.

8. Place calzones on foil-

lined baking sheet. Bake on

350 degrees F for 12

minutes or until golden

brown. Sprinkle parmesan

cheese on top of each

calzone with about 3

minutes left on timer.

9. Drizzle caesar dressing

over top of calzone and

serve warm.

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Deconstructed Summer

Potato Salad

For the Potatoes:

2 lbs. yellow potatoes, peeled

and cut into 1/2 inch pieces

2 Tbsp. butter, cut into small

slices

2 Tbsp. olive oil

2 tsp. dried parsley

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

For the Sauce:

1 cup plain greek yogurt

1 tsp minced garlic

1/2 tsp onion powder

1/2 Tbsp. green onion, diced

1/4 Tbsp. fresh dill

1/2 small lemon, juiced

1/4 tsp. pepper

1/4 tsp. salt

1/2 cup milk

Toppings:

Chopped green onions

Crispy bacon

Shredded cheddar cheese

Ingredients

PREPARATION

1. Preheat oven to 425 F. Spray 9x13 pan with cooking spray and

place potatoes in pan.

2. Cut butter into thin slices and distribute on top of potatoes. 3. Bake potatoes until evenly crisp, about 45-55 minutes. Make sure to flip the potatoes every 15 minutes.

4. While potatoes are baking, make the sauce. Put all ingredients

except milk in a bowl and mix well. Stir in tablespoons of milk at a time

to reach desired consistency (once finished, you should be able to easily drizzle sauce over potatoes.)

Place in refrigerator and keep cool until ready to serve.

To Assemble:

The beauty of this recipe is that everyone makes it themselves -you

just supply the ingredients! Place potatoes on baking sheet, keep sauce in bowl to be drizzled on top

and separate all toppings for each person’s choosing!

with a creamy garlic

sauce

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(29)

Green Chile Chicken

Alfredo Lasagna

3 jars Bertolli Garlic

Alfredo sauce

2 medium chicken breasts

Garlic Salt

Pepper

12 lasagna noodles

1/2 cup to 2

cups fresh, chopped green

chile (according to heat

preference)

4 cups shredded

mozzarella cheese

Ingredients

PREPARATION

1. Preheat oven to 350 degrees F. 2. Cook lasagna for approximately 12

minutes - according to box instructions.

3. Season the chicken with garlic salt and pepper.  Grill chicken until cooked

through and chop into cubes. 

4. In large pot, heat garlic alfredo sauce on medium heat. Turn heat to low and add chicken and green chile.

5. In 9x13 pan, spread a thin layer of alfredo sauce.  Layer 4 cooked lasagna

noodles for bottom layer. Cover noodles with 1/3 of alfredo, chicken and green chile mixture.  Sprinkle layer

with mozzarella cheese.

6. Repeat steps for second and third layer of noodles, sauce and cheese.

(You may have a little bit of alfredo sauce left over.)

7. Place baking dish in oven for 30 minutes.

8. Serve with garlic toast and enjoy!

Our FAVORITE family

recipe

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Shredded BBQ Chicken

& Avocado Tostadas

8 tostada shells (or 8 corn

tortillas, brushed lightly

with olive oil and baked for

3-5 minutes per side, until

crispy)

3 cups shredded rotisserie

chicken

1½ cups Stubb's Bar-B-Q

Sauce, divided

1/4 cup red onion, chopped

1 ripe avocado, diced

2 cups shredded Monterey

Jack cheese

Ingredients

PREPARATION

1. Preheat your oven to 350°F. Lay

out the tostada shells (or baked

corn tortillas) on two baking

sheets.

2. Combine the chicken and 1 cup

of the barbecue sauce in a small

bowl. Stir and coat evenly.

3. Divide the chicken between the

tostada shells and top with onion

and cheese (about ¼ cup of

cheese on each)

4. Bake for 6 to 8 minutes, just

until the cheese is melted.

5. Remove from the oven and

distribute diced avocado on

tostadas. Drizzle with the

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Spicy Chili Garlic Chicken

Stir Fry

3 Chicken Breasts

2 Tbsp. sesame oil

1 cup snow peas

2 cups broccoli

1 yellow pepper, deseeded and

sliced

1 red pepper, deseeded and

sliced

1/2 cup white onion, thinly

sliced

1 Tbsp. minced garlic

4 Tbsp. soy sauce

2 Tbsp. Chinese Rice Vinegar

3 Tbsp. brown sugar

3 Tbsp. Chili Garlic Paste

3 Tsp. chili oil

3 Green onions, chopped

Brown rice or Udon/Lo Mein

noodles, cooked according to

package

1 Tbsp. chopped peanuts

(optional)

1 Tbsp. chopped cilantro

(optional)

Ingredients

PREPARATION

1. Slice each chicken breast horizontally and chop into bite-

sized pieces. Season with salt. 2. Heat sesame oil in skillet over

medium heat. Add the onion, saute 3-4 minutes, then add the garlic and saute for an additional

1-2 minutes.

3. Place snow peas, peppers and broccoli into pan to cook, about 5

minutes.

4. Add chicken to pan and cook thoroughly, about 4-6 minutes. 5. Add the cooked chicken into the

vegetable pan and add in garlic, soy sauce, rice vinegar, brown sugar, chile garlic paste and chili

oil.

6. Ensure that the sauce is heated and combined thoroughly with

veggies and chicken.

7. Add chopped spring onions to pan and remove from heat.

8. Place chicken mixture on top of cooked noodles. Garnish with cilantro and peanuts and serve

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SWEET

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(34)

Heavenly Donut &

Snickerdoodle

Milkshake

1 Cup Milk

8 Scoops Vanilla Bean or

Cinnamon Ice Cream

4 Tbsp. Sweetened Condensed

Milk

2 Snickerdoodle Cookies

2 Glazed Donuts

2 Straws

Sprinkles

Ingredients

PREPARATION

1. Place milk, ice cream, sweetened

condensed milk and both cookies

together in the blender.

2. Turn on low and pulse until just

blended.

3. Dip top of donut in sweetened

condensed milk and then twist

sprinkles until just covered.

4. Pour milkshake into glass.

Crumble half of a cookie on

top of each milkshake.

Place straw into milkshake

and top with glazed donut.

When we were young, my sister and I made

milkshakes together

when we came home from school. We would jump

up on the counter and create our own "inventions." I have

loved making them for my family ever since!

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(36)

French Toast Breakfast

Monte Cristo

2 eggs

6 strips of bacon

4 slices Texas Toast

1/2 cup heavy

whipping cream

2 Tbsp. butter

4 Tbsp. powdered

sugar

4 Tbsp. raspberry jam

4 slices provolone

cheese

Ingredients

PREPARATION

1. Preheat oven to 400F.

2. Fry bacon in pan until crisp. While bacon cooks, place Texas Toast in toaster until golden

brown.

3. Once bacon is fully cooked, place on plate lined with a paper towel and set aside. 4. Whisk together egg, cream, half of the powdered sugar and a pinch of salt in large

mixing bowl.

5. Heat a large pan over medium-high

heat. When pan is hot, add 1 Tbsp of butter. Dip 2 slices of bread in batter for about 10-12 seconds per side (don't overlook, or bread will

fall apart) and cook 2 slices of bread until golden brown, about 2-5 minutes. Repeat with

remaining 2 slices.

6. Remove cooked French Toast and place on a foil-lined baking sheet. Spread raspberry jam on two french toast slices. Break bacon slices

in two.

7. Dividing equally, place bacon on top of raspberry jam. Place two provolone slices on

top of bacon and top with remaining french toast slices.

8. Bake until cheese is melted and sandwich is warm throughout, 4-6 minutes. Halve

sandwich and top with remaining powdered sugar.

(37)

Prep Time: 20 min

Total Time: 3 hrs 30 min

English Banoffee Pie with

Chocolate Shavings

1 pre-made graham cracker

crust

2 small cans

sweetened

condensed milk

4 ripe bananas

1 - 8 oz. tub Cool Whip

1 Milk Chocolate Hershey's

Bar

Ingredients

PREPARATION

1. Put the cans in a pot and fill with water, so that it reaches just over 2/3 of the way up

the can.

2. Boil can for 3 hours. Keep an eye on the water level, and re-fill when necessary. If the

water level gets too low, the can will explode!

3. After the 3 hours pass, let the can cool down and chill it in the fridge for an hour or

more to allow it to set into dulce de leche.

Very important: DO NOT open the can while it’s hot!

4. Once your dulce de leche is set, pour it into your graham cracker crust.

5. Slice bananas into 1" pieces. Top dulce de leche with bananas. Use rubber spatula to

spread cool whip across top of pie

7. Over a small dish, carefully ‘peel’ the edge of the chocolate bar in long smooth strokes,

using a vegetable peeler.

8. Cool pie in refrigerator until ready to serve.

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(39)

4-Ingredient Gooey

Cookies & Cream

Krispie Bars

1- 16 oz package of Oreos

5 cups large

marshmallows

4 Tablespoons butter

1/2 cup Rice Krispies

cereal

White chocolate for

drizzling (optional)

Ingredients

PREPARATION

1. Crush oreos in food processor

or place in large ziploc bag and

crush with a rolling pin.

2. Microwave marshmallows and

butter together in glass bowl

until puffed.

3. Add Oreos and Rice Krispies

into marshmallow mixture.

4. Line 8x8 dish with wax paper

and spray with non-stick spray.

Lay the Oreo mixture into pan

and spread evenly.

5. Drizzle with white chocolate.

6. Cover with saran wrap and

place in refrigerator until cool,

(40)

"Better than Anything"

Cake with Snickers

1 box of Devils food cake

mix

1 can sweetened

condensed milk

10-12 oz. caramel ice

cream topping

1 (8oz) container of cool

whip

1 (8oz) bag of mini

snickers

Chocolate ice cream

sauce for drizzling

Ingredients

PREPARATION

1. Cook Devil’s food cake in a 9 x

13 inch pan, according to package

instructions and let it cool.

2. Using the end of a wooden

spoon or a fork, poke holes in the

cake.

3. Pour the caramel and

sweetened condensed milk over

the top of the cake so that it fills

all of the holes.

4. Allow cake to cool for 10-15

minutes and spread Cool Whip

over the top of the cake.

5. Roughly chop Snickers bars and

place evenly on top of cake.

6. Drizzle chocolate sauce across

cake. Serve warm and store

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(42)

Prep Time: 15 min

Total Time: 8 hrs 15 min

Caramel Frappuccino

Frozen Pie

2 tablespoons butter

1 cup flaked coconut (optional)

1/2 cup chopped pecans

1 package (8 ounces) cream

cheese, softened

1 can (14 ounces) sweetened

condensed milk

1 carton (16 ounces) frozen

whipped topping, thawed

2 Tbsp Brewed Coffee (Chilled)

2 pre-made graham cracker or

Oreo crusts (9 inches)

1 jar (12 ounces) caramel ice

cream topping

Alternative Topping Options:

Snickers, Twix, Heath Bar,

Reese’s, Oreos, chocolate chips,

M&M’s, chocolate covered

pretzels.

Ingredients

PREPARATION

(Makes 2 Pies)

1. In a small skillet, melt butter and add coconut and pecans before the butter

browns. Cook and stir over medium heat for 8 minutes or until golden

brown and toasted; set aside.

2. In a bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping with a rubber spatula.

3. Pour in chilled coffee and mix.

4. Gently pour pie mixture into graham cracker and/or oreo crusts.

5. Drizzle with caramel topping; sprinkle with coconut and pecans or chop alternative toppings into bite-size

pieces and place on top of pie.

6. Cover with saran wrap and freeze for 8 hours or overnight or until firm.

You can replace the pecans and coconut with these alternative

toppings if you choose. My favorites are snickers and coconut or M&M’s with the Oreo crust! Make it your way! It’s very