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Ingredients: 7 whole graham crackers (equals 1 cup), finely crushed 1/4 cup powdered sugar 6 tablespoons butter, melted 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles 12 large marshmallows, cut in half Directions: Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and place one chocolate rectangle into each cup. Place one marshmallo...

INGREDIENTS 2 oranges Cream filling: 100 grams cream cheese 100 milliliters heavy cream 20 grams granulated sugar 1 tablespoon white wine 1 tablespoon lemon juice 2 grams gelatin 2 tablespoons hot water Orange jam: 2 oranges 1 teaspoon lemon juice 2 tablespoons granulated sugar Topping: 2 tablespoons granulated sugar Mint INSTRUCTIONS Combine gelatin and hot water together and let it sit until gelatin has bloomed. Cut off the top and bottom of the oranges and cut in half. Cut around the edges of the orange to release flesh. Scoop flesh out with a spoon. Place the ends of the orange into the orange cups. In a saucepan, combine orange flesh, lemon juice and granulated sugar and bring to a boil. Pour mixture into a blender. Add in all ingredients for the cream filling and blend until smooth. Pour mixture into orange cups and refrigerate for at least 3 hours. Sprinkle sugar on top and caramelize by heating with a torch until sugar is melted and light golden brown. Garnish with mint and ser...

INGREDIENTS 5 boneless, skinless chicken breasts 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each) 1 can cream of celery soup, (10.25 oz each) 1 can cream of mushroom soup, (10.25 oz each) 1/4 tsp garlic powder 1 1/4 can water, (soup can) 1 box Lipton Onion Soup Mix, (2 packets) INSTRUCTIONS Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil! Source :  https://www.halfscratched.com/one-pan-no-peek-chicken/

INGREDIENTS CAJUN SEASONING 2 tsp smoked paprika ($0.20) 1 tsp oregano ($0.10) 1 tsp thyme ($0.10) 1/2 tsp garlic powder ($0.05) 1/2 tsp onion powder ($0.05) 1/4 tsp cayenne pepper ($0.03) 1/4 tsp black pepper ($0.02) 1/4 tsp salt ($0.02) CHICKEN PASTA 1 Tbsp olive oil ($0.16) 1 Tbsp butter ($0.13) 1 lb. boneless, skinless chicken breast ($5.47) 1 yellow onion, diced ($0.32) 1/2 lb. penne pasta ($0.75) 15 oz. fire roasted diced tomatoes ($1.00) 2 cups chicken broth ($0.26) 2 oz. cream cheese ($0.50) 3 green onions, sliced ($0.25) INSTRUCTIONS Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes o...

INGREDIENTS 1/4 C butter, room temperature 1/3 C vegetable oil 1/2 C white sugar 1/3 C brown sugar 2 eggs 1 1/2 tsp baking powder 1/4 tsp baking soda 3/4 tsp nutmeg 1 tsp cinnamon 3/4 tsp salt 1 tsp vanilla extract 2 2/3 C flour 1 C milk Glaze 2 Tb butter, melted 1 C powdered sugar 3/4 tsp vanilla 2 Tb hot water INSTRUCTIONS 1.  Preheat oven to 425 degrees and line 12 muffin cups with liners.  In a large bowl, beat with a wooden spoon the butter, oil and both sugars until smooth.  Beat in eggs, one at a time.  Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. 2. Switch to a rubber spatula and stir in 1 C of flour just until combined.  Add 1/2 C of milk and stir just until combined.  Add another 1C of flour and stir just until combined.  Add the remaining 1/2 C of milk and stir just until combined.  Add remaining 2/3 C of flour and stir just until combined.  Do NOT over mix any of these steps.  Under mixing is better...

INGREDIENTS 1 cup strawberry puree, strained 12 oz. cream cheese 1 1/2 cups cool whip (or real whipped cream) 1/2 cup powdered sugar, sifted 1 cup crushed graham cracker crumbs 12 strawberries Whipped cream, optional garnish INSTRUCTIONS Puree strawberries and push through a fine mesh strainer to remove seeds In a large bowl combine cream cheese and strawberry puree. Slowly add powdered sugar and mix until light and fluffy. Fold cool whip into strawberry mixture until completely combined. Evenly distribute graham cracker crumbs in the bottom of 6 small jars. Distribute evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight. Top with strawberries & canned whipped cream. Source :   https://sugarspiceandglitter.com/no-bake-strawberry-cheesecakes/

INGREDIENTS: Filling: 2 (3.5 oz.) boxes vanilla instant pudding** 3 c. milk 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream} 1 (14.4 oz) box graham crackers Topping: 1/3 c. unsweetened cocoa powder 1 c. granulated sugar 1/4 c. milk 1/2 c. butter {1 stick} 1 tsp. vanilla extract INSTRUCTIONS: FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover ...