Better Than Anything Cake

Ingredients

• 1 box Devil's Food Cake mix (+ ingredients on the box)
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. jar caramel ice cream topping
• 8 oz. Cool Whip (let sit before spreading to unfreeze)
• 3/4 cup milk chocolate heath toffee bits

Bake the cake according to the directions. 

Remove the cake from the oven and pike holes all over the top with a butter knife or fork. 

Drizzle the caramel sauce over the cake. Then drizzle the can of sweet condensed milk over top. Allow the topping to soak into the holes. 

Once the cake is at room temperature, top with unfrozen Cool Whip and toffee bits. 

Store in the refrigerator one hour before serving.

Pizza Pasta Salad

Ingredients 

Pizza Pasta Salad Ingredients

• 1 pound uncooked pasta (farfalle)
• 8 ounces mozzarella, diced
• 1 cup diced roma tomatoes 
• 4-6 cups chopped pizza toppings (pepperoni, sliced red onion) 
• 1 batch Garlic- Oregano Vinaigrette 
• Optional: freshly-grated Parmesan cheese, crushed red pepper flakes

Garlic-Oregano Vinaigrette Ingredients-- to make the vinaigrette, whisk all ingredients together until combined

• 1/3 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 3 garlic cloves, peeled and pressed (or minced)
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly-cracked black pepper

Cook the pasta in a large stockpot of generously salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.

In a large bowl, combine cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings. 

Serve immediately, or cover and refrigerate for up to 3 days. 

Enjoy! 

Make Ahead Breakfast Casserole

Ingredients 

• 1 (16 oz) package pork sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 1 teaspoon salt
• 6 cups cubed bread
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 diced red pepper, optional

Butter a 9 x 13 x 2 inch casserole dish. 

In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. 

In large bowl, whisk together eggs, milk, and salt until thoroughly combined. 

Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers. 

Pour egg mixture evenly over casserole. 

Cover and refrigerate overnight, or bake immediately. 

When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. 

Serve warm. Enjoy!

Pepper Jelly Grilled Cheese

Ingredients

• 2 slices Italian loaf sandwich bread
• 2 Tablespoons butter
• 2 Tablespoons cream cheese
• 2 Tablespoons pepper jelly
• 3 slices ham
• 2 slices Muenster cheese

Spread one side of bread with the butter, then build on the opposite side. 

Spread the cream cheese on one side of the bread, followed by the pepper jelly; top with the ham slices. 

Place the Muenster cheese on the other slice of bread. 

Place both slices, butter-side down on a nonstick skillet over low heat. 

Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes.

Sandwich the slices together and serve. 

Enjoy! 

Oreo Pudding Pie

Ingredients

• 2 packages (4 serving size each) cookie 'n creme instant pudding 
• 2 1/2 cups cold milk
• 1 tub (8 oz) frozen whipped topping, thawed, divided
• 1 Oreo pie crust (6 oz)
• 5 Oreo cookies, cut in half

Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in half the whipped topping. 

Pour into pie crust.

Refrigerate 4 hours or until firm. Top with remaining whipped topping and cookies just before serving. Keep refrigerated. 

Sheet Pan Shrimp Fajitas

Ingredients

• 1 1/2 pounds of shrimp, peeled and deveined
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 1/2 Tablespoons of extra virgin olive oil
• 1 teaspoon kosher salt
• several turns of freshly ground pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• lime
• fresh cilantro for garnish
• tortillas, warmed

Preheat oven to 450 degrees F.

In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices. Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for an additional 2 minutes or until shrimp is cooked through. 

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro. 

Serve in warm tortillas.

Enjoy! 

Freezer Pack Smoothie Recipes

Very Berry Smoothie

• 1 cup blueberries
• 1 cup strawberries
• 1 banana sliced
• 1 cup apple juice sweeter version

Mango, Strawberry, & Banana Smoothie

• 1 cup mango 
• 1 cup strawberries
• 1 banana sliced
• 1/2 cup water
• 1/2 cup plain whole milk yogurt

Tropical Bliss Smoothie

• 1 cup pineapple
• 1 cup mango 
• 1 banana sliced
• 1 cup orange juice

Sweet & Sour Berry Smoothie

• 2 kiwis peeled and halved
• 1 1/2 cups strawberries
• 1/2 cup peaches
• 1/2 cup orange juice
• 1/2 cup plain whole milk yogurt

1. In labeled ziplock bags, combine the ingredients for each smoothie except the liquid. Keep bags in the freezer.

2. To use a freezer pack, add 1 cup liquid to the base of the blender followed by smoothie pack contents and any extras such as chai seeds. Blend until smooth.

*Note: Add 1 cup of greens to any smoothie pack before freezing for added nutrients.

*Note: Freeze yogurt in ice cube trays. Add the yogurt ice cubes to smoothie packs. Or add fresh yogurt to the blender after adding a liquid, followed by smoothie pack contents.