SNICKERS BROWNIE TRIFLE RECIPE

INGREDIENTS

• 1 pkg. brownie mix, prepȧred ȧccording to pȧckȧge directions
• 1 (16 ounce) contȧiner Cool Whip
• 1 (14 ounce) jȧr cȧrȧmel syrup
• 6 full-size Snickers cȧndy bȧrs
• chocolȧte syrup, for topping
• cȧrȧmel syrup, for topping

INSTRUCTIONS

1. Prepȧre brownies ȧccording to pȧckȧge directions for ȧ 9x13-inch bȧking dish. Let cool ȧnd cut into bite-sized pieces.
2. In ȧ lȧrge mixing bowl, combine Cool Whip ȧnd cȧrȧmel syrup until well combined; set ȧside.
3. Cut cȧndy bȧrs into smȧll pieces; set ȧside.
4. In ȧ glȧss bowl or trifle bowl, lȧyer 1/3 of the Cool Whip mixture, 1/2 brownie pieces, ȧnd 1/3 cȧndy bȧrs.
5. Repeȧt lȧyers.
6. ................
7. ................
8. ................

See full recipe click >>>>> www.sixsistersstuff.com

LEMON PEPPER CHICKEN

This lemon pepper chicken with butter sauce is a simple recipe thats's ready in just 20 minutes , this perfect dinner for a busy weeknight..

One thing to take note of: all lemon pepper seasoning is not created equal. When I purchased my lemon pepper for this recipe, I read the ingredients of 4 different brands and they varied quite a bit. Some lemon pepper brands contain salt, others use citric acid instead of actual lemon peel, and some even use yellow food coloring! I recommend looking for a more natural ingredient list, to me citric acid isn’t a great substitute for real lemon peel.

LEMON PEPPER CHICKEN RECIPE
This recipe for lemon pepper chicken with butter sauce is a simple recipe that's ready in just 20 minutes! The perfect dinner for a busy weeknight.

Ingredients

• 4 thin cut boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1 tablespoon lemon pepper seasoning or more to taste
• salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley

Instructions

1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
2. Heat the olive oil in a large pan over medium high heat.
3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Recipe Source : LEMON PEPPER CHICKEN @ dinneratthezoo

Mini Chocolate Peanut Butter Pies

These Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently delicious dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings.  They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!

The reason why i called this mini chocolate peanut butter pies is the best dessert ever :

• They are mini Chocolate Peanut Butter Pies which means you get the perfect ratio of crust to filling.
• Mini means they are easy to transport, serve and eat – not to mention they are so cute!
• They boast a buttery graham cracker crust that’s not just graham crackers and butter but toffee bits for a Toffee Graham Cracker Crust.  Perfection.
•  This Chocolate Peanut Butter Pie recipe is almost no bake.  You bake the mini crusts for about five minutes and that’s it for the oven! Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust.  The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.

Almost No Bake Mini Chocolate Peanut Butter Pies Recipe

INGREDIENTS

Graham Cracker Toffee Crust

• 5 whole graham cracker sheets
• 3 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)

Peanut Butter Pie Filling

• 1 cup heavy cream
• 6 oz. cream cheese, room temperature
• 1 cup smooth peanut butter
• 1 cup confectioners’ sugar
• 1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Chocolate Ganache

• 4 oz. quality semisweet chocolate, chopped
• 1/2 cup heavy cream

Garnish

• 1/4 cup chopped salted peanuts
• 1 1/2 tablespoons smooth peanut butter
• mini chocolate chips (optional)
• chopped peanut butter cups (optional)

INSTRUCTIONS

1. Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
2. Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
3. Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
4. To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla, and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
5. Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.
6. Meanwhile, prepare Chocolate Ganache by microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit one minute then whisk vigorously until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).
7. To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days. (See Notes)
8. When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.

RECIPE NOTES

1. When to Garnish:  You can garnish your Chocolate Peanut Butter Pies either after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) or freeze the pies after the ganache, then garnish and freeze again.  I don't recommend garnishing right before serving because you will want the pies to firm up again after sitting at room temperature while you garnish.
2.  It is also optional if you garnish with or without the wrappers.  I like to keep the wrappers on for the ganache so it doesn't spill over the sides and then remove the wrappers, place pies on a baking sheet and proceed to garnish, then freeze.   There really isn't a right or wrong though,  just as long as you freeze the pies after you garnish.

Recipe Adapted : MINI CHOCOLATE PEANUT BUTTER PIES @ carlsbadcravings

CUCUMBER GREEK SALAD RECIPE

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!

This Cucumber Greek Salad makes a great side dish to serve at almost any meal, and especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes I like to prepare a healthier alternative.

It’s nice to have a fresh side to balance everything out, and this Cucumber Greek Salad definitely fits the bill!

This salad is so easy to throw together. The hardest part is chopping the veggies, and that really only takes about five minutes. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Tips and suggest : 
I made ours with black olives because my hubby and son love them, but if it were just for me, I’d leave them out! I’m kinda anti-olives.

If you prefer a different kind of olive, you can definitely use those instead, too.

CUCUMBER GREEK SALAD RECIPE

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes any easy side dish for any meal!



Ingredients

• 2 cucumbers, peeled and chopped into 1/4 slices
• 4-6 Roma tomatoes, chopped
• 1/2 of a red onion, sliced
• 1/4 cup olive oil
• 1 1/2 Tablespoons lemon juice
• 2 teaspoons dried oregano
• 1/2 cup crumbled feta cheese
• Salt and Pepper, to taste
• Black olives, pitted and sliced (to taste)

Instructions

1. In a large bowl, combine cucumbers, tomatoes, and onions.
2. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
3. Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Recipe Adapted : CUCUMBER GREEK SALAD @ belleofthekitchen

CARAMEL APPLE CRACK

This caramel apple crack recipe was so wonderful , its sweet crispy and best for your tea times !!

CARAMEL APPLE CRACK RECIPE

INGREDIENTS

• 1 8 oz. tube crescent dough
• 1 apple, cored, peeled and chopped into 1/2 inch pieces
• 1/2 c. brown sugar
• 1/4 c. cinnamon sugar
• Pinch kosher salt
• 1/4 c. Caramel

DIRECTIONS

1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
4. Let cool completely before slicing into pieces and serving.

Recipe Adapted : Caramel Apple Crack @ delish