GREGG'S SALAD SPECIALTY...

MY HUBBY DOES NOT COOK MUCH BECAUSE LET'S FACE IT...HE DOESN'T NEED TO!!! YET, HE ALWAYS HAS ONE DISH IN HIS REPERTOIRE HE CAN MAKE FOR US! BEING COLLEGE SWEETHEARTS, HIS SPECIALTY 20 YEARS AGO WAS LINGUINE WITH SAUCY SUSAN AND SHRIMP! 4 YEARS OF COLLEGE EQUALED A LOT OF REPEATS OF THIS DISH! HMMM? DO THEY EVEN STILL MAKE SAUCY SUSAN?? NOW, 2 DECADES LATER... HE IS THE KING OF DELICIOUS SALADS. HE THREW THIS ONE TOGETHER FOR US...JUST PERFECT FOR A SUMMERY EVENING! HIS SECRET INGREDIENTS? FIELD GREENS, ORANGE SEGMENTS, STRAWBERRIES, CASHEWS, & OF COURSE...SHRIMP! ALL DRIZZLED WITH SOME OLIVE OIL, HONEY DIJON, & VIDALIA ONION DRESSINGS...

PISTACHIO & CHOCOLATE COVERED SUNFLOWER SEED BARK!

HAPPY MEMORIAL DAY!

A DAY FOR HONORING!

CHECK OUT THE PERFECT CAKE POP TOY! http://thebabycakesshop.com/catalog/product/view/id/21/s/cp-12/category/13/

KIDDIE CUPPIES! A HUGS & COOKIES ORIGINAL!

START BY SKEWERING SOME MARSHMALLOWS AND DIPPING THEM IN CHOCOLATE AND SPRINKLES...

NEXT, INSERT THEM INTO THE CUPCAKES OF YOUR CHOICE! VOILA! ENOUGH SUGAR TO MAKE KIDS OF ALL AGES HAPPY!

COMMUNION COOKIES

HOW A FRIEND DISPLAYED THE COMMUNION COOKIES I MADE FOR HER NIECE!

GLUTEN FREE CHOCOLATE CHIP COOKIES

THESE TASTE LIKE THEY ARE FULL OF GLUTEN! LOL

1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

PREHEAT 350. CREAM BUTTER, SUGARS. ADD EGGS, VANILLA. ADD FLOUR, SODA, GUM, SALT & CHIPS. CHILL FOR A FEW MINUTES. BAKE 10-14 MINUTES MMMMM!!!

BROWNIE POPS

MOVE OVER CAKE POPS.....I'M MAKING BROWNIE POPS!HOW CAN YOU GO WRONG WITH A BROWNIE ON A STICK?

HAPPY COMMUNION CELEBRATING!!!!!!

TIME TO MAKE THE DONUTS....

POTATO, CHEDDAR, CORN CHOWDER WITH CRUMBLED BACON

• 4 ounces bacon, chopped
• 2T. olive oil
• 2 chopped onions
• 2 tablespoons butter
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 6 cups chicken stock
• 1 pound potatoes, peeled & chopped
• 1 pound frozen corn
• 1 cups half-and-half
• 1/4 pound cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve for garnish. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes. NOTE: (I covered the pot halfway & simmered for about 25 mins.) Add the corn to the soup. Then add the half-and-half and cheddar.

NOTE: (After adding the corn, I used the immersion blender to puree the soup briefly and thicken it.) Cook for 5 more minutes, until the cheese is melted.

Season, to taste, with salt and pepper. Serve hot with the garnish of bacon.

Adapted from Ina!

AN APPLE DRESSED IN CARAMEL & SPRINKLES...

INSANE BROWNIE CHEESECAKE BARS WITH OREO CRUST

Step 1-make brownies-you won't need this whole batch but that's okay. These are sooooo yummy you can munch the rest!

Preheat 350. Line 9x13 pan with nonstick foil.

4 ounces unsweetened chocolate

1 1/2 sticks butter

1 3/4c. sugar

3 eggs

1tsp. vanilla

1/2tsp. kosher salt

1c. flour

Microwave chocolate and butter until melted 1-2 minutes. Stir in the sugar. Mix in eggs and vanilla. Add salt and flour. Pour in pan and bake 30-35 minutes. Let cool. Stick in the fridge if you need to speed this part up like I did! Cut into small 1 inch chunks and loosely measure 2 cups -save for the filling.

Step 2: Make Oreo Crust

Food process 10 ounces Oreo cookies

10 T. melted butter

2/3c. sugar

1/4tsp. kosher salt

Combine all in a bowl. Press in the bottom of your pan. Now you have some choices. The original recipe calls for a buttered 10 inch round springform pan. I used a 10 inch square springform to cut bars rather than slices.

Step 3: Make Filling

3 (8-ounce) packages cream cheese, soft

1c. sugar

4 eggs

1 tsp. vanilla

Beat cream cheese and sugar in a mixer until fluffy. Add eggs and vanilla. GENTLY fold in the 2c. of brownie chunks and pour on top of your oreo crust. Place this on a cookie sheet and place in oven. (Cookie sheet will catch some of the drips that do happen!!!!!! Don't skip this step!) Bake at 350 for 45-50 minutes, until the cake is set 3 inches from edge but center is slightly wobbly when the pan is gently shaken. Cool completely and then glaze!

Step 4: Ganache

3 ounces bittersweet chocolate chips

1/2 stick butter

1/4c. heavy cream

1/2tsp. vanilla

1T. powdered sugar

Mini Chocolate Chips

Place butter AND cream in microwave safe dish and cook 45 seconds-1 minute to scald. Pour this over the chocolate in another bowl and stir until melted. Whisk in vanilla and powd. sugar until smooth. Spread over cheesecake. Top with mini chocolate chips for decoration! Chill and then cut into slices or bars.

(Recipe adapted Brown Eyed Baker)

WILLY WONKA CUPCAKES

GANACHE TOPPED CUPCAKES DECORATED WITH GUM BALLS

HERE IS HOW I MADE MINE.

1. BAKE A BOXED MIX FOR CUPCAKES BUT FILL A LITTLE LESS THAN HALF FULL. YOU NEED ROOM IN THE CUPS FOR THE GANACHE LATER! BAKE AS DIRECTED AND COOL.

2. GANACHE
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
MICROWAVE THESE TOGETHER TO MELT. STIR UNTIL MELTED AND POUR ON TOP OF THE CUPCAKES. CHILL TILL FIRM.
3. MAKE BUTTERCREAM AND PIPE WITH 1M OR 2D TIP. IF YOU DON'T HAE TIPS, PUT IT IN A ZIPLOC-SNIP CORNER AND PIPE!
2 sticks butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. powdered sugar
1-3 teaspoons HALF & HALF
Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

4. IMMEDIATELY SPRINKLE THE TOPS WITH SPRINKLES SO THEY STICK. CUT PIXIE STICK SHORTER AND INSERT. TOP EACH WITH A HUGE GUMBALL!

ADAPTED FROM BAKERELLA

Oreo Jam Explosion Bars!!!!!!!!

A Hugs & Cookies Original Recipe!!!!!

BABY BANANA TRIFLE FOR OUR JAKEY!!!

HOW CUTE ARE THESE?????
I'D SAY THE TRIFLE WAS QUITE A SUCCESS!

NEED TO MAKE A BABY BANANA TRIFLE? SUPER EASY! LAYER GRAHAM CRACKERS, VANILLA PUDDING, SLICED BANANAS & OF COURSE, WHIPPED CREAM! THEN...REPEAT! CHILL OVERNIGHT! MMMMMM!!!

GODIVA COOKIES

TODAY IS A GODIVA KIND OF DAY... YOU KNOW THE KIND OF DAY WHEN YOU ADD GODIVA CHOCOLATE COVERED PRETZELS AND WHITE CHOCOLATE CHIPS TO A PEANUT BUTTER DOUBLE CHOCOLATE COOKIE??? YUP! TODAY IS THAAAAT KIND OF DAY!!

CARAMEL MEGABYTES

STICK TO YOUR RIB CARAMEL MEGABYTES! (NAMED BY KELLY & CHANTAL...THANKS GIRLS!!!)RECIPE!!!

LINE 9X9 PAN WITH NONSTICK FOIL. PREHEAT OVEN 350.

STEP 1-COOKIE BASE

CREAM 1 STICK BUTTER, 1/2TSP. VANILLA. BEAT IN 1 EGG. ADD IN 1 1/4C. FLOUR, 6T. SUGAR, 6T. BROWN SUGARR, 1/2 TSP. SALT, 1/2 TSP. BAKING SODA AND MIX WELL. STIR IN 6 OUNCES SEMISWEET CHIPS. PRESS INTO PAN AND BAKE 15-17 MINUTES TILL LIGHTLY GOLDEN. PLACE IN FRIDGE TO COOL.

STEP 2-MAKE PEANUT BUTTER BROWNIE

MELT 4T. BUTTER AND 1/4C. PEANUT BUTTER IN THE MICROWAVE. STIR IN 1 EGG, 1/2TSP. VANILLA, 3/4C. SUGAR, 1/2TSP. BAKING POWDER. SPREAD EVENLY ON TOP OF THE COOLED CHOCOLATE CHIP LAYER. BAKE 25-30 MINUTES UNTIL BROWNIE LAYER IS COOKED. COOL.

STEP 3-CARAMEL LAYER

MELT IN THE MICROWAVE 8 OUNCES CARAMELS AND 2T. HEAVY CREAM. SPREAD ON TOP OF THE PB BROWNIE LAYER. TOP WITH 20 MINI PEANUT BUTTER CUPS CUT INTO QUARTERS. (I USED THE INDIVIDUALLY WRAPPED MINIS)

STEP 4-MELT SOME SEMISWEET CHIPS AND DRIZZLE ACROSS THE TOP!

GOLDEN OREO TRUFFLE POPS

SCALLOPS & RASPBERRIES

A NEW COMBINATION!

HAPPY NATIONAL CHOCOLATE CHIP DAY!!!

RAINY WEATHER HERE WHICH IS THE PERFECT DAY FOR MAKING YOUR FAMILY SOME CHOCOLATE CHIP COOKIES. BUT AS EMERIL WOULD SAY...WHY NOT KICK IT UP A NOTCH? WHY NOT ADD SOME HOMEMADE BROWNIE CHUNKS, TOO? HOW ARE YOU CELEBRATING NATIONAL CHOCOLATE CHIP DAY? BAKING OR EATING THEM RIGHT OUT OF THE BAG?

SMOOTHIE

INTERESTED IN A HEALTHY SMOOTHIE DISGUISED AS A MILKSHAKE?

MY HUSBAND IS THE SMOOTHIE KING AND TODAY I'M GOING TO SHARE HIS AMAZING RECIPE WITH YOU. OF COURSE, USE THIS AS A STARTING POINT AND SWAP IN OR OUT WHATEVER FRUITS YOU LIKE! CAN'T WAIT TO HEAR WHAT FLAVORS YOU INVENT!

COMBINE ALL IN A BLENDER & ENJOY!!!

1 BANANA

1/2C. FROZEN BLUEBERRIES

3 FRESH STRAWBERRIES

1/2C. DARK CHOCOLATE ALMOND MILK (LOVE SILK BRAND! OF COURSE, YOU CAN USE VANILLA IF YOU PREFER!)

1 HEAPING TABLESPOON OF ALMOND BUTTER

1 SCOOP CHOCOLATE WHEY PROTEIN (OR FLAVOR OF YOUR CHOICE: EASILY FOUND IN WHOLE FOODS OR WILD BY NATURE)

IF YOU DON'T HAVE FROZEN BLUEBERRIES, ADD ICE CUBES TO SMOOTHIE.

IF YOU PREFER A THINNER SMOOTHIE, ADD MORE ALMOND MILK-MEASUREMENT MAY NEED TO VARY EACH TIME YOU MAKE IT BASED ON AMOUNT OF FRUIT USED AND SIZE OF BANANAS.

*Hubby also recommends adding greens & salba (google the benefits) but I like it as written above! LOL

OREO OVERKILL COOKIES

OREO OVERKILL COOKIES....WORTH EVERY BITE!

2 STICKS SOFTENED BUTTER

1 CUP SUGAR

3/4C. LIGHT BROWN SUGAR

2 EGGS

2 TSP. VANILLA

1 3/4C. FLOUR

1 TSP BAKING SODA

1/2TSP KOSHER SALT

1C. COCOA POWDER

15 OREOS, FINELY CRUSHED (IN FOOD PROCESSOR)

1 1/2C. CHOCOLATE CHIPS, SEMISWEET

EXTRA OREOS TO DECORATE THE TOPS, QUARTERED

PREHEAT OVEN 350. LINE COOKIE SHEET WITH PARCHMENT PAPER. CREAM BUTTER & SUGARS. ADD EGGS, VANILLA. ADD FLOUR, SODA, SALT, COCOA AND CRUSHED OREOS. STIR IN CHOCOLATE CHIPS. SCOOP BY LARGE TABLESPOON (OR MEDIUM ICE CREAM SCOOPER SIZE) AND BAKE ABOUT 10 MINUTES. REMOVE FROM OVEN AND PRESS SOME QUARTERED OREOS ON THE TOPS. RETURN TO OVEN FOR FINAL 2-3 MINUTES OF BAKING. LET COOKIES COOL ON PAN.

RECIPE ADAPTED FROM PICKY PALATE

CARAMEL BROWNIE COOKIE BARS

WONKALICIOUS 3 LAYER BARS

STEP 1: MAKE THE SHORTBREAD
2 cups flour
1/2 cup sugar
2 sticks softened butter
Beat all of the above in a kitchen aid mixer with the paddle until dough forms. Press into a 9x13 pan (i used a pyrex) that you have lined with nonstick foil. Bake at 350 for 25 minutes till just lightly golden. Cool in the fridge & make your brownies.

Step 2: Brownies

Combine in a bowl:
1 2/3c. sugar
1 1/2 sticks melted butter
2T. water

Add in:

2 EGGS AND 2 TSP. VANILLA.

ADD:
1 1/3c. flour
3/4c. cocoa powder, unsweetened
1/2tsp. baking powder
1/4tsp. salt

Stir together and spread evenly on top of the chilled shortbread crust and bake about 25 minutes or until brownies look done. (can use a toothpick to test) Place pan in fridge again until firm. Once firm, make your caramel.

Step 3: Caramel
Unwrap 1 bag of Kraft caramels (14 ounces) and microwave in a bowl along with 3T. heavy cream until melted. Stir smooth and pour on top of the chilled brownies. Yes, return this to the fridge once again! A little comical but worth it! Once completely chilled-this will not be 5 minutes later but more like an hour. Yikes, I said it!!! In fact, I even let mine chill overnight. If you choose to do that, cover the pan with foil.

Step 4: Chocolate Bath
Remove the bars from the pan by holding the foil overhang. Use a nice sharp knife to cut the bars into the desired sizes. I went with rectangles but you can do squares or small bars. Melt the chocolate of your choice and fully dip each bar. (I used milk chocolate but semisweet or dark would be delish too...or a combo!) Lay on wax paper to set and chill. (sorry, no chocolate measurement, I kind of just melt more as I go)

MY LEMONY LEMON BARS!

THESE WILL TURN ANY LEMON "DISLIKERS" INTO LEMON FANATICS! I MADE THESE FOR MY MOM BECAUSE SHE IS MY SUNSHINE!

ARE YOU GOING TO TRY THEM?

CRUST INGREDIENTS:

1 1/2C. FLOUR

2/3C. CONFECTIONER'S SUGAR

12T. SOFT BUTTER

BEAT ALL IN MIXER TILL CRUMBLY. PAT INTO 9X13 PAN LINED WITH NONSTICK FOIL. BAKE 20 MINUTES AT 350. REMOVE.

FILLING INGREDIENTS:

4 EGGS

2C. SUGAR

1/3C. FRESH LEMON JUICE

1/4C. FLOUR

WHISK ALL INGREDIENTS TOGETHER UNTIL SMOOTH. POUR ON TOP OF HOT CRUST AND RETURN TO THE OVEN FOR ANOTHER 20 MINUTES. COOL TO ROOM TEMP. CHILL. CUT SQUARES. DUST WITH CONFECTIONERS SUGAR AND SERVE!!! STORE IN FRIDGE! makes about 16

I LINKED THESE UP WITH http://Tidymom.net

OREO CHEESECAKE COOKIES!

OREOS MEET CHEESECAKE & LIVE HAPPILY EVER AFTER!

INGREDIENTS

• ½ cups Unsalted Butter, Softened
• 3 ounces Cream Cheese, softened
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ½ cup Mini Chocolate Chips
• 1 cup Oreo Cookie Crumbs
• ½ cup White Chocolate Chips, Melted in the microwave gently-use 50 % power so it doesn't seize.

Preheat oven to 375 degrees and line baking sheet with parchment paper.

In a mixer, cream together the butter and cream cheese till fluffy. Add the sugar and vanilla. Add the flour and mix on low. Stir in the mini chocolate chips.

Scoop the dough into 1″ balls and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Chill 15 minutes. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Once cooled, drizzle cookies with melted white chocolate. Enjoy!

(adapted from tasty kitchen)

HOMEMADE MALLOMARS FOR MY MOM!!!

THESE ARE HER FAVORITE SO I THOUGHT I WOULD WHIP UP A HOMEMADE BATCH FOR MOTHER'S DAY! HAPPY MOTHER'S DAY EVERYONE!


THE CROSS SECTION PICTURE!!!

STEP 1 MARSHMALLOWS-YES!!! HOMEMADE!!!! INA'S ARE THE BEST!

Ingredients:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Allow to dry uncovered at room temperature overnight. Cut with cutters into squares or circles and use same cutter for the graham crackers. Dust with more confectioners sugar.

STEP 2 GRAHAM CRACKERS:

INGREDIENTS:

1 1/2C. FLOUR

1 1/2C. GRAHAM FLOUR

1 TSP. BAKING SODA

1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)

1/2TSP SALT

2 STICKS BUTTER, SOFTENED

3/4C. LIGHT BROWN SUGAR

2T. HONEY

ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND RET 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT CIRCLES OR SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. IMMEDIATELY PLACE A MARSHMALLOW ON TOP SO THE HEAT SEALS THE 2 TOGETHER WHILE COOLING.

STEP 3: DIPPING

MELT SEMISWEET OR MILK CHOCOLATE (I USED MILK CHOC) AND TURN THE COOKIE UPSIDE DOWN. DIP IN THE CHOCOLATE...MARSHMALLOW PART FIRST. SET ON WAX PAPER TO DRY IN FRIDGE.

GLITZY COOKIES

THESE COOKIES ARE DRESSED, GLITZED AND READY TO PARTY!!!

CHEESECAKE POPS

CHEESECAKE POPS

ELECTRIC MIX 16 OUNCES CREAM CHEESE, 1/2C. SUGAR, 1/4C. SOUR CREAM, 2EGGS, AND 1 TSP. VANILLA BAKE IN A NONSTICK FOIL LINED 9 INCH PAN AT 325 40-45 MINS. CHILL AND FREEZE. REMOVE FROM FREEZER AND LET SIT JUST TILL PLIABLE-NOT DEFROSTED. USE ICE CREAM SCOOP TO FORM SCOOPS AND FREEZE THEM. MELT CHOCOLATE OF YOUR CHOICE-INSERT STICKS AND DIP AWAY! ADD SPRINKLES IMMEDIATELY AFTER DIPPING!!! LAY ON WAX PAPER TO DRY.

ECLAIRS

BUTTERSCOTCH CHOCOLATE CHIP...

DOUBLE STUFF OREO COOKIES

HEATH BAR ICE CREAM

DOVER SOLE PICATTA

CHERRY CRUMB BUN MUFFINS

HOMEMADE CHEESE BREAD

TOBLERONE SOUFFLE CAKE

TOBLERONE SOUFFLE CAKE

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 9" TART PAN WITH REMOVABLE BOTTOM

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. ADD IN ONE CHOPPED UP TOBLERONE BAR.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

SERVE WITH A HUGE TOBLERONE TRIANGLE ON TOP!