Brownie Trifle

Ingredients:

• 1 package brownie mix (enough to make an 8×8 tray) *you can also use a homemade brownie recipe
• Green food coloring
• Mint Oreo’s, crushed
• 1 (3.4 oz) box vanilla pudding (instant)
• 8 oz cool whip

Directions:

1. Cook brownies according to directions. Allow to cool completely.
2. Make pudding according to directions. Once pudding is done, add in a few drops of green food coloring, or until desired shade of green is reached.
3. Take a Ziploc bag and place a few Oreo’s inside. Seal the bag and smash the bag to crush the Oreo’s.
4. To assemble trifle; layer cut up brownie, a layer of pudding, a layer of cool whip, another layer of cut up brownie, a layer of pudding, and a few crushed Oreo’s on top!!
5. Chill in refrigerator until ready to serve!! *You can also use pistachio pudding if you don’t want to use food coloring!

Easy Brownies

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

3/4 cup milk

1/4 cup hazelnut liqueur

1 teaspoon vanilla extract

1 cup butter

1 1/2 cups white sugar

3 eggs

24 chocolate-hazelnut truffles (such as Ferrero Rocher®)

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

1/4 cup chopped hazelnuts

DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts

Cheese Pizza and Pesto

 Ingredients

3

cups Original Bisquick™ mix

2/3

cup very hot water

2

tablespoons olive or vegetable oil

4

sticks (1 oz each) mozzarella string cheese, cut in half lengthwise

1/3

cup refrigerated basil pesto (from 7-oz container)

1

bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)

1 1/2

cups 1/8-inch strips yellow, red and green bell peppers 

Directions

1  Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza 

• pan with cooking spray. In large bowl, stir Bisquick mix, water and oil
•  with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
• 2  Pat or press dough in bottom and 1 inch over side of pizza pan. 
• Place string cheese along edge of dough, overlapping if necessary. 
• Fold 1-inch edge of dough over and around cheese; press to seal.
• 3   Bake 6 to 7 minutes or until lightly browned around edges.
• 4   Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese;
•  top with bell peppers and remaining 3/4 cup cheese.
•  Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

Healthy Three-Cheese Chicken Penne Pasta Bake

Ingredients

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1-2 cloves garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed (you can substitute cream cheese)
• 1 cup shredded 2% milk mozzarella cheese, divided
• 2 Tablespoons grated Parmesan cheese

 Instructions

1. Heat oven to 375ºF.
2. Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
3. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
4. Drain pasta mixture; return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
5. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Valentine's day Pappardelle with quick tomato sauce " homemade "

• 
  
• Ingredients
• extra virgin olive oil
• 2 cloves garlic , peeled and finely sliced
• ½-1 fresh red chilli , halved, deseeded and finely sliced
• 1 small bunch of fresh basil , leaves picked
• 400 g good-quality tinned chopped tomatoes
• sea salt
• freshly ground black pepper
• 250 g fresh lasagne sheets
• Parmesan cheese , freshly grated, to serve

•                                                                                                       Method

  Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
  
  Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm. 
  
  Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente. 
  
  Drain the pasta strips in a colander, reserving a little of the cooking water. 
  
  Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.