Chocolate Chip Cookie Layered Delight


  • 30-33 ounces* refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 16 ounces Cool Whip whipped topping thawed
  • 3 cups cold milk
  • 1 small box (4 – 1/2 cup servings size) instant chocolate fudge pudding
  • 1 small box (4 – 1/2 cup servings size) instant white chocolate pudding
  • 1 cup mini chocolate chips (divided)


  1. Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9×13 glass baking dish with butter. Preheat oven to 350° F.
  2. When the dough is soft press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie so slightly underbaked is best).
  3. In a large bowl using an electric mixer beat softened cream cheese powdered sugar and vanilla until smooth. Using a rubber spatula fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.
  4. Using a large bowl combine chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
  5. Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
  6. Serve with a drizzle of chocolate syrup. ENJOY!

NOTESif you can t find a 30-ounce tube of refrigerated chocolate chip cookie dough just use 2 16.5 ounce tubes. The extra 3 ounces won t matter.This article and recipe adapted from this site


Keto Chicken Parmesan Recipes

Kéto chickén parmésan is a quick éasy and délicious récipé to maké for dinnér. Thin chickén bréasts aré crustéd in parmésan chéésé pan friéd until goldén brown thén toppéd with marinara and mélty mozzarélla chéésé!Ingrédiénts

  • 3 Chickén Bréast cut in half léngthwisé
  • 2 éggs béatén
  • 1/2 téaspoon Italian séasoning
  • 1 Cup Parmésan Chéésé Pré-shréddéd
  • 3/4 Cup Marinara saucé
  • 12 Ouncés Frésh Mozzarélla slicéd into 12 slicés


  1. Héat a non-stick skillét ovér médium héat and pré-héat thé ovén to 375F
  2. Combiné thé éggs and thé Italian séasoning in médium sizéd bowl. Add thé Parmésan chéésé to anothér bowl. Coat thé chickén cutléts in thé égg mixturés thén into thé parmésan béing suré to coat thé chickén wéll.
  3. Spray thé skillét with cooking spray and cook thé coatéd chickén on éach sidé for 3 minutés. Rémové to a baking dish.

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Snickers Chocolate Salami

Easy no bake chocolate salami with snickers. This is always a winner!


Chicken Cooker Thigh Recipe Easy To Make

Slow cooker chicken thighs served with hearty vegetables is a complete meal made easy! Tender pieces of chicken potatoes carrots and corn all simmered in a lemon garlic herb sauce.Slow cooker chicken thighs are the perfect meal for lazy Sunday suppers or busy weeknight dinner. Protein and hearty root vegetables simmer in a light lemon sauce that infuses tons of flavor. To elevate this dish sauteing the chicken before adding it to the vessel adds golden brown hues to the skin and crisp texture.The chicken thighs braise in a Crock-Pot creating tender pieces of meat and vegetables that absorb the fragrant gravy. Adding in fresh rosemary and thyme creates an earthy and comforting flavor in the sauce. Make sure to drizzle a little extra all over. It’s a guaranteed meal time hit!Ingredients:

  • 4 bone-in chicken thighs (681g) about 1 to 1 1/2 pounds
  • 1 teaspoon kosher salt (7g) plus more for seasoning
  • 1/4 teaspoon black pepper plus more for seasoning
  • 2 tablespoons olive oil (15ml)
  • 1 cup red onion (120g) 1-inch dice
  • 1 1/2 cups carrots (230g) 1-inch pieces
  • 1 pound baby red potatoes (454g) cut in half
  • 1 ear corn cut into 4 pieces
  • 2 tablespoons roughly chopped garlic (20g)
  • 1 1/4 cup unsalted chicken stock (300ml)
  • 3 tablespoons all-purpose flour (26g)
  • 1 tablespoon lemon juice plus 4 wedges for serving
  • 4 sprigs thyme
  • 2 sprigs rosemary


  1. Trim excess skin and fat from the chicken thighs.
  2. Season both sides of chicken with salt and pepper.
  3. Heat a large saute pan over medium-high heat once hot add 2 tablespoons olive oil.
  4. Add chicken skin side down to the hot oil cook until skin is golden in color 5 minutes.
  5. Flip chicken and cook 2 minutes transfer to a clean plate.
  6. Add onion carrot potatoes corn and garlic to slow cooker.
  7. In a medium-sized bowl whisk together 1 teaspoon salt 1/2 teaspoon pepper chicken stock flour and lemon juice add to slow cooker.
  8. Add chicken thyme and rosemary to slow cooker.
  9. Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting until the chicken is cooked through and potatoes are tender.
  10. Transfer chicken and vegetables to serving plates.
  11. Pour cooking liquid through a strainer if desired whisk to combine and season as desired.
  12. Serve sauce and lemon wedges with the chicken dinner.

Delicious Lemon Cupcakes With Blackberry Buttercream

IngredientsFor the cupcakes:

  • 1 3/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (I used full fat)
  • 1/2 cup milk (I used whole)
  • 2 teaspoons vanilla extract
  • 2 large egg whites at room temperature
  • 1 stick (4 ounces) unsalted butter melted
  • 1 cup granulated sugar
  • *Zest of one lemon (about 2 teaspoons)

For the Blackberry Buttercream:

  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter VERY soft
  • 1/2 teaspoon salt (do not SKIP!)
  • 4 cups confectioners sugar (more if needed) sifted


  1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  2. In a medium bowl combine flour baking powder baking soda and salt; mix well to combine. Set aside.
  3. In a large measuring cup or bowl combine sour cream milk vanilla and egg whites; mix well to combine. Set aside.
  4. In a small bowl combine sugar and lemon zest. Using your fingertips rub the zest IN to the sugar until fragrant and well combined.
  5. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes.
  6. Slowly add the flour mixture to the butter/sugar combination beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
  7. Divide the cupcake batter evenly into the 12 molds then place the pan in the oven. Bake for about 16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

For the blackberry buttercream:

  1. Combine the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat and stir constantly until blackberries have become soft enough to mash effortlessly.; about 6-7 minutes It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/4 cup of blackberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though leaving any seeds/large chunks behind. Allow mixture to cool completely before using.

When ready to make buttercream:

  1. Place soft butter in the body of a stand mixer fitted with the paddle attachment; beat butter on medium-speed until completely smooth scraping down the sides when needed; about 2 minutes. Add in the blackberry puree and beat until completely combined scraping down the sides of the bowl if needed. Add in the confectioners sugar one cup at a time on low speed. Once all of the sugar has been added add in salt then increase speed to medium-high and beat for 2 full minutes. Ice cupcakes as desired.
  2. *Cupcakes can be made up to 6 hours ahead of time but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
  3. Read more Click here

Best Cream Cheese Cherry Pie Crumb Bars


  • 3cupsall-purpose flour
  • 1cupgranulated sugar
  • 1teaspoonbaking powder
  • ¼teaspoonsalt
  • 1cupcold unsalted butter(cut into small cubes)
  • 1egg


  • 24ouncescream cheese(at room temperature)
  • 1cupgranulated sugar
  • 2teaspoonsvanilla extract
  • 42ouncescanned cherry pie filling


  • ½cuppowdered sugar
  • 1 to 2tablespoonsheavy cream or milk
  • ¼teaspoonvanilla extract


  1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
  2. Make the Crumb: In a medium bowl whisk together the flour sugar baking powder and salt. Use a fork or pastry cutter to blend in the butter and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes until light golden brown. Set on a wire rack to cool.
  3. Make the Filling: In a separate large bowl beat the cream cheese and sugar on medium speed with an electric mixer until smooth about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.
  4. Bake for 45 to 50 minutes or until the top is light golden brown. Cool completely before adding the glaze.
  5. Make the Powdered Sugar Glaze (if using): In a small bowl whisk together the powdered sugar cream and vanilla extract. Add more cream if you want a thinner glaze or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.
  6. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This article and recipe adapted from this site


Easy Filipino Adobo Chicken


  • 6 chicken thighs bone-in and skin-on
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 4 cloves garlic crushed
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • US Customary – Metric

INSTRUCTIONSNote: click on times in the instructions to start a kitchen timer while cooking.

  1. Add all the ingredients together in a large bowl and marinade for 4 hours.
  2. Heat oven to 375 degrees add the chicken skin side down to a large dutch oven along with the sauce and bake covered for 30 minutes.
  3. Uncover turn the chicken over and glaze with the sauce and cook uncovered for an additional 30 minutes until the chicken is browned and the sauce is reduced.

This article and recipe adapted from this site


Milk Bread


  • 2/1 cup plus 1 tbsp milk 3 cup heavy cream
  • 1 cup plus 1 tbsp milk
  • 1 large egg
  • 1/3 cup sugar
  • 4 cups all purpose flour
  • 1 tbsp active dry yeast
  • 1 and 1/2 tsp salt


  • 1 egg
  • 1 tbsp milk


  • 3 tsp sugar
  • 2 tsp water


  1. Combine milk and cream in a large microwaveable bowl and heat in the microwave for 30 seconds at a time until it reaches 115 F. In the bowl of a stand mixer add the ingredients in the following order : cream and milk mixture egg sugar flour yeast and salt. Attach the dough hook and run the mixer starting on low just to initially wet the dry ingredients.
  2. Turn speed to medium and run the mixer for 15 more minutes. Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes into the mixing you will see the dough starting to gather into the center and attaching itself into the dough hook. If your dough looks like it is not coming together at this point sprinkle a little amount of flour (about half a teaspoon at a time) into the bowl and continue mixing. You can add up to two tablespoon of flour and you should soon see the dough starting to gather in the center of the bowl. As you approach the 15 minutes mark you should hear the dough slapping the sides of the bowl as it clings to the dough hook. This is a good sign that your dough is ready for proofing.
  3. Gather the dough into a ball sprinkle a little bit of flour into a bowl and place the ball of dough inside it. Cover the bowl with kitchen towel and set it on a warm place for one hour to one hour and a half until size of the dough is doubled. Meanwhile Grease two 9 inch round cake pans. After the dough has risen return it into the mixer with the dough hook and mix on medium for 5 more minutes.
  4. Divide the dough into 16 equal portions. I usually cut the dough in half then cut each portions in half again and so on until I yield 16 equal pieces. Roll each portion into a log of about 8-10 inches in size then twist each log into a coil. Tuck the ends underneath. Place each assembled dough inside the round pans giving about an inch of space between each roll. Each cake pan should have 8 rolls each. Cover the roll loosely with plastic wrap and let rise again until double in size about an hour or so.
  5. Preheat oven to 350 F. Make the egg wash by lightly beating one egg with 1 tablespoon of milk. Brush the surface of the rolls with the egg wash without letting the fluid drip to the sides. Bake in a 350 F oven for 23-25 minutes or until rolls are deeply golden on top. A thermometer should read 200 F. Once it reaches that mark the bread is done. Do not over bake. You can add glaze on top of the bread if you desire. Mix three teaspoons of sugar with two teaspoons hot water stir it until the sugar is dissolved and brush over the bread.

Base Recipe adapted from this SITE


Best Recipe Rhubarb Crisp


  • 6 cups rhubárb
  • 3 táblespoons áll purpose flour
  • 2/3 cup sugár
  • 1/2 teáspoon cinnámon


  • 3/4 cup rolled oáts
  • 3/4 cup brown sugár pácked
  • 6 táblespoons flour
  • 1/2 teáspoon cinnámon
  • 6 táblespoons butter
  • 1/3 cup coconut optionál


  1. Preheát oven to 375°F.
  2. Wásh ánd rinse rhubárb ánd cut into 1/2 pieces.
  3. Toss rhubárb with flour sugár ánd cinnámon. Pláce in á 2qt báking dish.
  4. In á sepáráte bowl combine topping ingredients with á fork or pástry blender. Sprinkle over rhubárb mixture.
  5. Báke for 35 minutes or until rhubárb is tender ánd topping is golden.
  6. Cool 5-10 minutes before serving. Top with ice creám or creám.

This article and recipe adapted from this site


Best Instant Pot Honey Garlic Chicken Thighs Recipe


  • 1/3 cup honey
  • 4 cloves garlic minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in skinless chicken thighs
  • salt and fresh ground pepper to taste
  • 1/2 tablespoon toasted sesame seeds for garnish
  • sliced green onions for garnish


  1. In a small mixing bowl combine honey minced garlic soy sauce ketchup oregano and parsley; mix until well combined and set aside.
  2. Instant Pot Honey Garlic Chicken Recipe – Sweet savory tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner from start to finish will be ready in 30 minutes!
  3. Heat the Instant Pot in sauté mode.
  4. Add sesame oil to the pot.
  5. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
  6. Instant Pot Honey Garlic Chicken Recipe – Sweet savory tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner from start to finish will be ready in 30 minutes!
  7. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
  8. Instant Pot Honey Garlic Chicken Recipe – Sweet savory tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner from start to finish will be ready in 30 minutes!
  9. Cook in poultry mode for 20 minutes.
  10. Turn off the pot and allow it to release the pressure about 5 minutes.
  11. Transfer chicken to a serving plate and spoon the sauce over the chicken.
  12. Garnish with toasted sesame seeds and green onions.
  13. Serve.

This article and recipe adapted from this site