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Best F'ing Cookbook You'll Ever Need

By Brittney Bond

Best F'ing Cookbook You'll Ever Need




a hot drink made from the roasted and ground seeds (coffee beans) of a tropical shrub.

"a cup of coffee"

Coconut Iced Coffee with Mini Doughnuts



5 cups brewed cold coffee


1 can full-fat coconut milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract


2 tablespoons cocoa powder

1/4 cup honey use brown rice syrup if honey is an issue

1/3 cup coconut milk

1/4 teaspoon salt

3 ounces semi-sweet chocolate use vegan chocolate if needed

1 tablespoon coconut oil

1 teaspoon vanilla extract


2 tablespoon plus 1 teaspoon active dry yeast

1 cup warm milk I used 2%

2 1/2 cups bread flour

1 teaspoon pure vanilla extract

3 large egg yolks

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

4 tablespoons unsalted butter softened at room temperature and cut into cubes, 1/2 stick

1 tablespoon instant coffee

canola oil for frying


1 cup powdered sugar

3-5 tablespoons coconut milk

1 tablespoon brewed coffee

4 ounces melted semi-sweet chocolate


5 ounces cold brewed coffee

2 tablespoons chocolate sauce optional

1/3 cup coconut sweetened condensed milk or regular sweetened condensed milk

2-3 tablespoons coconut milk or regular cream/milk

1/2 teaspoon vanilla extract

1 tablespoon toasted coconut for the rim, optional

[coconut whipped cream | https://www.halfbakedharvest.com/corn-fritters-with-coconut-whipped-cream-and-sweet-honey-bourbon-syrup/] optional

mini chocolate glazed doughnuts optional



Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.


Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.


Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.


In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.

When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.

In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before + glazing.


In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.


Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!

Crock Pot Vanilla Latte


4 cups milk (I like 2% but whole is, of course, also delicious)

2 cups very strong brewed coffee

1/2 cup Vanilla Coffee Syrup

Whipped cream (optional)


Add milk, coffee, and vanilla coffee syrup to a 2 quart or larger Crock Pot. Stir.

Cook on high for two hours or until heated through. Make sure it doesn't boil! You may also heat it on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald.

Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Serve.

Gingerbread Latte


▢2 shots espresso coffee (2 ounces)

▢1 1/2 cups whole milk

For gingerbread syrup:

▢1 tablespoon water

▢1 tablespoon white sugar

▢1/4 teaspoon vanilla extract

▢1/4 teaspoon ground cloves

▢1/4 teaspoon ground ginger

▢1/4 teaspoon ground cinnamon

▢1/4 teaspoon ground nutmeg

For toppings:

▢whipped cream

▢ground cinnamon


Heat gingerbread syrup ingredients in a small bowl in the microwave. Stir and mix well. Set aside.

Pour the milk into a coffee mug. Foam the milk using an espresso steamer attachment. Scoop off the top layer of foam.

Pour the gingerbread syrup and espresso into the mug with the milk, and stir once.

Top with whipped cream and a pinch of cinnamon.

Earl Grey Tea Latte


1 earl grey tea bag

¾ cup boiling water

¾ cup milk of choice*

½ to 1 tablespoon vanilla syrup, depending on desired sweetness**

sprinkle of cinnamon


Add the tea bag to a mug and pour in the boiling water. Let steep for about 2 to 3 minutes. Remove the tea bag.

Meanwhile, add the milk to a small saucepan set over medium heat. Heat until just steaming (do not let the milk boil). Alternatively, you can heat the milk in the microwave. {If desired, you can whisk the steamed milk until very frothy before pouring it into the mug (or use a milk frother). I just prefer these lattes without the foam.}

Add the milk to the mug and stir in the vanilla syrup. Top with a sprinkle of cinnamon and enjoy.

Coconut Pumpkin Spice Latte



1/2 cup freshly ground coffee grounds.

2 cups ZICO Organic Fair Trade Coconut Water


2 tablespoons pumpkin puree

1/2 teaspoon pumpkin pie spice*

pinch of black pepper

2 tablespoons pure maple syrup

half of a vanilla bean seeds removed (optional)

1 1/2 cups canned coconut milk

1/2 cup Zico Organic Fair Trade Coconut Water

2 tablespoons pure vanilla extract

1 cup coconut coffee base from above

coconut whipped cream for serving

cinnamon nutmeg and/or ginger for garnish



In a large 4 cup glass measuring cup, combine the coffee grounds and Zico Organic Fair Trade Coconut Water. Cover and let sit at room temperature overnight or up to 4 days in the fridge. The next morning, strain the coffee through a thin kitchen towel, cheesecloth or coffee filter. Set the filtered coffee aside.

If in a pinch, you can combine the coffee grounds and coconut water in a small sauce pot, cover and bring to a simmer. Simmer 5 minutes and then remove from the heat and let sit another 5 minutes. Strain the coffee as directed above, keep warm.


In a small sauce pan, combine the pumpkin, pumpkin pie spice, a tiny pinch of black pepper and the maple syrup. Cook the mixture, stirring often until the pumpkin is hot and fragrant. Slowly stir in the coconut milk, 1/2 cup Zico Organic Fair Trade Coconut Water and vanilla. Bring the mixture to a low simmer, stirring often to ensure the mixture does not boil over. When then mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute). Now take the warm coffee and if needed reheat on the stove or for one minute in the microwave. Pour in a mug and then add the frothed milk mixture. Top with whipped cream and a dusting of cinnamon if desired.

Salted Caramel Frappuccino



caramel syrup

kosher salt

1 cup milk

How to Make Salted Caramel Frappuccino

To make this caramel frappuccino you are going to get started the night before.

Brew your coffee, I like to make a full pot of Starbucks brand coffee because then it is even better, but you really can use any brand of coffee.

Brew your coffee, I like to make a full pot of Starbucks brand coffee because then it is even better, but you really can use any brand of coffee.

After you brew your coffee pour it into a plastic pitcher. Then add the caramel and salt and stir.

Put your pitcher of coffee in the fridge so it cools overnight. Then pour the milk into ice cube trays and put in the freezer to freeze over night.

When you are ready to make your Salted Caramel Frappuccino Starbucks Drink, get out your blender and add all of the ingredients into it. and blend until smooth but still a little ice chunky like at Starbucks.

Pour everything in to a glass, or if you are like me and love the coffee tumblers they work well too.

Then top with whip cream and drizzle extra caramel on the top.

Add your straw, because we all know that a Starbucks Frappuccino must be enjoyed with a straw! Then sit back and enjoy!

Vanilla Bean Frappuccino



1 1/2 cups vanilla bean ice cream

1 tsp sugar

dash of vanilla


Place all ingredients except the whipped cream in a blender.

Blend until completely combined

Pour in to a glass and top with whipped cream



a substance added to something in small quantities to improve or preserve it.

"many foods contain chemical additives"

Chai Tea Mix


1 c. nonfat dry milk powder

1 c. powdered nondairy creamer

1 c. French vanilla powdered nondairy creamer

1 1/2 c. granulated sugar

1 1/2 c. unsweetened instant tea

2 tsp. ground ginger

2 1/4 tsp. ground cinnamon

1 1/8 tsp. ground cardamom

1 1/8 tsp. ground cloves


In a food processor, combine all ingredients; cover and process until powdery.

Store in an airtight container in a cool dry place for up to 6 months.

To prepare 1 serving: Dissolve 3 T. of mix in 1 c. boiling water; stir well.

Coffee Syrups


1 Cup Sugar

1 Cup Water

Caramel Syrup

⅓ cup caramel sauce

Peppermint Syrup

2 tsp Peppermint extract or 5 drops Peppermint Essential Oil

Vanilla Syrup

2 tsp Vanilla extract

Orange Cream Syrup

1 tsp Orange Extract

1 tsp Vanilla Extract

Maple Vanilla

3 tbsp vanilla

¼ cup maple syrup


Put sugar and water into a heavy saucepan and bring to gentle boil, stirring often)

Simmer on low for 15 minutes, stirring occasionally.

Cool before putting into a container.

Stir in the desired mix in to flavor your syrup accordingly

Pumpkin Spice Coffee Creamer


2 teaspoons pumpkin pie spice (try my homemade version

1/4 cup pumpkin puree not pumpkin pie filling

4 Tablespoons packed light brown sugar

1 cup milk

1 cup heavy cream see note

US Customary - Metric


In a medium saucepan, toast up spices for 1 minute over a medium heat.

Using a whisk, mix in pumpkin puree and brown sugar. Le it all heat up for about 30 seconds.

Remove from the heat.

Add milk and cream (or half and half). Whisk until well mixed.

Pour into heat-proof glass bottle or cool to room temperature and pour into a container with lid.

Store in the fridge for up to 5 days.



a drink, especially one other than water

Strawberry Lemonade

6 ingredients


1 scoop Blackberries, fresh

1 Hibiscus tea bag


1/2 tsp Coffee extract* ((this is optional, green

1 cup Grape juice, white


1 Ice cubes


1 cup Water, hot


1. Pour hot water over the hibiscus tea bag.

2. (Optional) Add green coffee powder and mix.

3. Steep the tea for 5 minutes. Then let it chill.

4. In a medium jar, add white grape juice and chilled hibiscus tea. Mix well.

5. Fill a glass halfway with ice and pour the mixture into the glass.

6. Add blackberries to garnish. Serve and enjoy immediately.


2 quarts hot water

2 family-size tea bags or 8–10 small tea bags

1 1/2 cups fresh blackberries, divided

1 1/2 cup fresh raspberries

1/2 cup of fresh blueberries

3/4 cup sugar

¼ cup fresh lemon juice

4 slices fresh lemon

3–4 sprigs fresh mint

Garnish: lemon wedges, fresh blackberries, fresh mint


In a large container, combine 2 quarts hot water and tea. Let steep for 8-10 minutes; remove tea bags.

In a medium bowl, mash 1 cup blackberries, 1 cup raspberries, 1/4 cup blueberries; stir in sugar and lemon juice.

Add the berry mixture to the tea.

Let the tea cool to room temperature; refrigerate about 3 hours.

Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Stir in remaining blackberries, raspberries, blueberries, lemon slices, and mint.

Serve tea over ice. Garnish with lemons, berries, and mint, if desired.

Wild Berry Lemonade Iced Tea


Wild Berry Tea

6 tea bags Celestial Teas Wild Berry Zinger Herbal Tea

4 cups water

Wild Berry Lemonade

3 cup water

1 1/2 cups fresh fruit mix of blueberries, blackberries, strawberries and raspberries

3/4 cup sugar

4-5 lemons large

Wild Berry Lemonade Iced Tea

4 cups Wild Berry Lemonade

4 cups Wild Berry Tea

fresh berries

lemon slices



Wild Berry Tea

Bring 4 cups water to a rolling boil.

Remove from heat and add Celestial Teas Wild Berry Zinger Herbal Tea bags. Let steep for 4-6 minutes. Remove bags and set to the side to cool.

Wild Berry Lemonade

Wash the fresh fruit and slice strawberries.

Add 1 1/2 cups fresh fruit to a saucepan with 1 cup water and 3/4 cups sugar. Bring to a low simmer for 7-8 minutes to make a simple syrup.

Pour the simple syrup through a mesh strainer and discard of the pulp let behind.

Let the simple syrup cool as you juice the lemons.

Use a reamer or citrus juicer to juice 1 cup worth of fresh lemon juice.

Mix the lemon juice with the simple syrup and add 2 cups of cold water.

Wild Berry Lemonade Iced Tea

Fill a pitcher with ice and a few lemon slices.

Add Wild Berry Lemonade and add Wild Berry Tea. Stir.

Pour into individual glasses full of ice and fresh berries. Serve.



8¼ cups water, divided

2/3 cups sugar or to taste (I usually cut this in half or omit and sweeten each glass as needed)

5 Lipton Tea bags

2-3 cups fresh or frozen berries


Boil 4 cups of water to make your tea. When the water is boiling, stir in the sugar to dissolve it. Then turn the heat off and add the tea bags. Let steep for 8 minutes. Remove the tea bags without squeezing them and add 4 cups of cold water.

In another saucepan, add the fresh or frozen berries and ¼ cup water. Bring to a boil and then reduce the heat to a simmer.

Strain the berry mixture with cheesecloth. Add the berries to the tea. Serve over ice.

Blueberry Blackberry Iced Green Tea


12 oz blueberries

12 oz blackberries

2 tbsp lemon juice

1 cup sugar (more if sweeter tea is desired)

2 tsp vanilla extract

3 quarts boiling water

6 green tea bags (regular not iced tea bags)


In a medium sauce pot, combine blueberries, blackberries, lemon juice, vanilla extract, and sugar. Set heat to medium, mix and cover the pot with a lid.

Bring mixture to simmer and lower the heat to medium-low. Let the mixture cook, stirring often, for about 15 minutes. (Be careful so that the mixture doesn't over-run. Leave a little crack in the lid so the heat can escape.)

Take off heat.

Bring 3 quarts of water to boil and turn it off.

Steep 6 green tea bags until strong tea is reached. You want the tea to be a little stronger that a usual hot cup of tea because it will be served with ice.

After desired strength is reached, take out the tea bags.

Stir if blueberry-blackberry mixture into the tea. Let it cool to room temperature.

Transfer the tea to a pitcher with a lid and refrigerate until cold and ready to serve.

Serve it cold or over ice.

Blueberry Lavender Soda


4 cups blueberries

2 tablespoons lavender flower buds

4 cups water

2 cups sugar

4 large lemons , juiced

4 cups soda water


In a medium sized pot, combine blueberries, lavender and 4 cups of water. Place on the stove on medium high heat and bring to a boil.

Once the mixture reaches a boil, turn down heat to low and let simmer for 25 minutes.

Add sugar and stir until it dissolves, then strain the syrup through a fine mesh sieve into a mason jar.

Squeeze the lemons and strain the juice and add it to the jar then refrigerate the syrup until it's cold. It's also a good idea to chill your soda water as well.

When ready to serve, place the syrup in a large pitcher and add 4 cups of carbonated water. Serve immediately over ice.

If desired, garnish with fresh lavender sprigs, a slice of lemon and fresh blueberries.



a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.

Toasted Ravioli


1 pound bag cheese ravioli frozen

1 cup milk

2 eggs

1 cup Italian bread crumbs

1 teaspoon fresh parsley chopped

1 teaspoon fresh oregano chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

vegetable oil

salt and pepper to taste

parmesan cheese for serving if desired

chopped fresh parsley for serving if desired

marinara sauce for serving if desired


Add milk and eggs to a shallow bowl and mix to combine.

In another shallow bowl add breadcrumbs, parsley, oregano, garlic powder and onion powder and stir to combine.

Dip raviolis into the egg mixture then into the breadcrumb mixture making sure to coat both sides.

Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.

Meanwhile fill a large pot with at least 2 inches of oil and heat to 350 degrees F.

Remove ravioli from the freezer. Working in small batches cook the raviolis for 3-4 minutes.

Place the raviolis on a plate lined with paper towels and season with a sprinkle of salt and pepper.

Serve immediately with parmesan cheese, fresh parsley and marinara sauce, if desired.

Bacon Cheddar Ranch Pinwheels


1/2 lb rotisserie chicken (shredded)

8 oz. cream cheese (softened)

1/2 cup Ranch dressing

1 cup cheddar cheese (shredded )

8 pieces bacon (cooked and chopped)

2 tablespoons green onion or chives (chopped)

3 large flour tortillas (or 6 smaller tortillas)


In a small mixing bowl, combine shredded chicken, cream cheese and Ranch, mix until smooth.

Stir in cheddar cheese, bacon, and chopped green onions.

Spread in a generous layer over tortillas.

Roll tortillas tightly and slice into 1 inch pieces.

Velveeta Queso – (Cowboy Queso!)


1/2 lb. ground beef

Salt and pepper, to taste

Pinch of Red Pepper Flakes, optional

3/4 cup Pale Ale, I use Tuckerman Pale Ale

1/2 cup Pepper Jack cheese, shredded

16 oz Velveeta cheese, cubed

1 14.5 oz. can Rotel Tomatoes, partially drained

1 cup black beans, drained and rinsed

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped


In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.

Once it’s nice and brown, drain any excess grease, toss in the crushed red pepper flakes and add the beer. Let the beer reduce for about 4-5 minutes.

Add in the cheese and let it melt and simmer, stirring occasionally.

Once the cheese is melted, stir in the beans, red onions, and cilantro. Add the tomatoes and some of the juice from the can, only if you want it to be a little thinner in consistency. If you've already reached your desired level of thickness, don't add any juice.

Crock Pot Instructions

Brown the meat and drain the grease first, then add all remaining ingredients. Heat on high for 2 hours or on low for 4-5 hours.

This is the Crock Pot that I have which allows you to sear meat on the stove top within the crock pot dish which eliminates cleaning an extra pan. It also automatically switches to warm if once the time is up!

Stuffed Pepperoni Pizza Sticks


1 store bought pizza crust (tube)

8 mozzarella cheese sticks

40 pepperoni slices

2 tablespoons butter

2 garlic cloves, minced

2 tablespoons grated parmesan cheese

1 teaspoon fresh chopped parsley

Pizza sauce, (for dipping optional


Preheat oven to 450 degrees

Line a baking sheet with parchment paper.

Spread pizza dough out onto parchment paper. Cut pizza dough into 8 equal rectangles.

Lay 5 slices of pepperoni on each rectangle. Top each with a stick of string cheese.

Roll up the dough, making sure to pinch each seam tightly. Place in baking sheet seam side down.

Melt butter, garlic and parsley in a small bowl. brush the pizza sticks with the butter. Sprinkle parmesan cheese evenly over the top.

Bake 10-12 minutes or until golden brown.

Serve with a side of pizza sauce.



▢16 oz cream cheese room temperature

▢1 lb chicken breast shredded

▢1-2 cups buffalo sauce based on preferred spice level

▢1/4 cup ranch dressing

▢2 cups shredded mozzarella cheese


Preheat oven to 350 degrees.

Combine shredded chicken and buffalo sauce in a large plastic bag. Mix until all chicken coated with buffalo sauce.

Spread cream cheese on the bottom of a 9x13 baking dish

Add buffalo chicken in a single layer on top of the cream cheese.

Pour ranch dressing on top of the buffalo chicken, don't mix in.

Top chicken + ranch with shredded cheese.

Bake at 350 degrees for 15-20 minutes or until cheese is melted and bubbly.

Serve warm with chips, bread, crackers, and veggies.



8 oz cream cheese, softened (light cream cheese is okay)

3 to 4 green onions, thinly sliced

2 jalapeños, seeded and diced (use less or more depending on preference)

8 slices bacon, cooked and crumbled

8 oz pepper jack cheese, shredded

4 oz sharp cheddar cheese, shredded

48 tortilla scoops chips


Preheat the oven to 350 degrees.

Line two large baking sheets with parchment paper and set aside.

In a medium bowl, stir together cream cheese, green onions, jalapeños, bacon, pepper jack and sharp cheddar cheese.

Spoon a rounded teaspoon of the filling into scoop chips.

Top with additional bacon and cheese if desired.

Bake for 8 to 10 minutes or until filling is bubbly and cheese is melted.

Serve immediately.

Everything Bagel Mini Pigs In A Blanket


1 sheet puff pastry, thawed and rolled out according to packaging

1 12-ounce pack of little smokies (I used beef)

1 large egg, beaten

2 tablespoons everything bagel seasoning


Preheat oven to 400 - 425°F - whatever the directions of the puff pastry packaging say is best to bake it at. Spray a half-sheet baking pan with non-stick spray or for easier clean up, line with greased foil, parchment paper, or a silpat.

Cut unbaked puff pastry into equally sized rectangles for the number of little smokies you have, approximately 35. I like having the entire sausage covered but you may wish to have part of the sausage showing so keep this in mind when cutting the pastry width.

Roll 1 sausage in each puff pastry rectangle. Place seam side down onto the baking sheet at least once inch apart. Repeat until all sausages are in their blankets.

Brush beaten egg over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.

Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.

Place baked pigs in a blanket on a serving platter and serve immediately.

Easy S’more Dip


1 1/2 C milk chocolate chips

3 Tb milk

5 1/3 C miniature marshmallows

graham crackers


1. Grab 1 1/2 cups milk chocolate chips and pour them into a medium-sized sauce pan.

Add 3 tablespoon milk…

and 1 1/3 cup marshmallows.

2. Get the pan to the stove top and heat the ingredients up over medium high heat, stirring constantly.

They will melt down for you after a couple of minutes.

3. Pour the melted chocolate mixture into a 9 inch pie dish.

Smooth it out nicely over the bottom of the dish.

4. Sprinkle the remaining 4 cups of marshmallows onto the chocolate.

5. Set your oven to broil and place the pie plate into the oven. Allow the marshmallows to get nice and toasty.

It should only take a couple of minutes. Be sure to watch it carefully.

Add graham crackers and dip.



12 Slider buns

12 Meatballs, , cooked

2 c Ragu® Traditional Sauce

2 c Mozzarella cheese, , shredded

3 tbsp Parmesan cheese

1 tbsp Italian seasoning

2 tbsp Olive oil


Preheat oven to 350°F.

Place the bottom half of the slider buns in a casserole dish.

Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.

Cover the meatballs in mozzarella cheese.

Place the top buns over the meatballs and brush them with a little oil.

Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.

Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.




the main meal of the day, taken either around midday or in the evening.

Tater Tots™ Chicken Pot Pie


4 tablespoons butter

1 cup chopped onions

1 tablespoon Montreal chicken grill seasoning

1/2 teaspoon dried thyme leaves

1/4 cup Gold Medal™ all-purpose flour

2 cups Progresso™ chicken broth (from 32-oz carton)

4 oz (half of 8-oz package) cream cheese, cut into cubes and softened

3 cups chopped cooked chicken

1 package (12 oz) frozen mixed vegetables

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1 cup shredded sharp Cheddar cheese (4 oz)



Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.


In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.


Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.


Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.

Lasagna Rolls


Ingredients: Barilla Wavy Lasagne, Barilla Traditional sauce, Sliced pepperoni, Shredded mozzarella cheese

Cook Barilla Wavy Lasagne according to package directions. Spread Barilla Traditional sauce on cooked Barilla Wavy Lasagne; top with sliced pepperoni and shredded mozzarella cheese; roll up, and arrange in pan. Cover rolls with additional sauce and bake.


Ingredients: Barilla Wavy Lasagne, Barilla Traditional Basil Pesto, Milk, Reduced-fat cream cheese, Shredded Colby and Monterey Jack cheese blend

Cook Barilla Wavy Lasagne according to package directions. Stir together milk and reduced-fat cream cheese until softened. Spread onto cooked Barilla Wavy Lasagne and sprinkle with shredded Colby and Monterey Jack cheese blend. Roll up, arrange in pan, and cover with Barilla Traditional Basil Pesto and additional shredded Colby and Monterey Jack cheese blend; bake.

Paleo Chicken Fajita Salad with Vinaigrette




Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.

Refrigerate dressing.


Using the same blender or processor that the vinaigrette was made in (you don’t need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.

Pour 1/2 of the marinade into a bowl or Ziploc bag and add chicken to the marinade.

Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.

Let marinate overnight or for several hours, if possible. You can also skip letting it marinade and use it immediately. It will still taste great!


Prepare salad plates (or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate(or all together in a bowl.

Heat a large sauté pan or wok to high. Add the vegetables (do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots. Remove from pan and keep warm.

In the same pan on high heat, add the chicken and marinade to the pan and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables.

Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.

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Brittney Bond
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