Fridge Tips Entries

Strawberry Lemonade Cookies
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IngredientsIngredients

  • 1 package (15.25 oz) lemon cake mix
  • 1 package (15.25 oz) strawberry cake mix
  • 4 eggs
  • 2/3 cup vegetable oil (divided use)
  • 1 tsp lemon juice
  • 2 cups powdered sugar (divided use)

DirectionsDirections

Preheat oven to 375 degrees F. Pour the lemon cake mix into one large bowl and the strawberry cake mix into another large bowl.To each bowl add 2 eggs and 1/3 cup vegetable oil.To the lemon cake mix, add lemon juice. Mix each until well blended.Cover and refrigerate each bowl for 20 minutes to firm dough. Place 1 cup powdered sugar in shallow bowl. Remove doughs from refrigerator. For each cookie, roll 2 rounded teaspoons of lemon dough into a ball; repeat with strawberry dough. Gently roll the two balls together to make one large ball. Roll dough ball in powdered sugar to coat lightly. Place on greased baking sheet, leaving at least 2” between cookies. Repeat with remaining dough. Bake for 10 minutes or until cookies turn slightly golden and are cooked through. Cool on wire rack.
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Oreo™ Salted Caramel Bites
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IngredientsIngredients

  • 18 whole chocolate sandwich cookies (Oreos™)
  • 16 oz cream cheese, softened to room temperature
  • 3/4 cup white sugar
  • 1/4 cup yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • Caramel sauce
  • Sea salt

DirectionsDirections

Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners. Place one cookie in each liner. In a large bowl, use an electric mixer at medium speed to beat the cream cheese until completely smooth. Add sugar and yogurt and beat until combined. Reduce speed to low and add eggs one at a time. Beat in the vanilla extract and mini chocolate chips. Divide batter among liners; each should be nearly full. Bake for 20 to 23 minutes and remove from oven; centers will still be slightly liquid, and will deflate as cheesecakes cool. Spoon a dollop of caramel sauce in the middle of each one, add a pinch of sea salt, and some mini chocolate chips, if desired. Cool completely at room temperature, at least 1 hour. Chill in refrigerator for at least two hours. Serve cold.
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Pumpkin Pie Twists
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IngredientsIngredients

Twists
  • 1 tube (8 oz) refrigerated crescent rolls
  • 1 cup pumpkin purée or canned pumpkin
  • 3 tbsp butter, melted
  • 3 tsp pumpkin pie spice
Icing
  • 1/4 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

DirectionsDirections

Twists
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside. Unroll crescent dough and separate into four rectangles. Place two rectangles on baking sheet. Spread each rectangle with pumpkin purée and top with one of the remaining rectangles. Press edges of dough together to seal. Brush melted butter over rectangles and sprinkle with pumpkin pie spice. With a pizza cutter or sharp knife, cut each rectangle into six strips. Hold each strip by its ends and twist, then arrange twists on cookie sheet and sprinkle with pumpkin pie spice. Bake for 8 to 10 minutes.
Icing
While strips bake, use an electric mixer on medium speed to beat together the butter and cream cheese. Reduce mixer speed to low and add powdered sugar; beat until smooth and creamy. Beat in the vanilla extract. Fill a zip-lock bag with cream cheese icing, close bag securely, and snip off a corner of the bag. Squeeze icing onto each warm pumpkin pie twist and serve.
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Almond Joy Cookies
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IngredientsIngredients

  • 1 bag (14 oz) sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds
  • 1 can (14 oz) sweetened condensed milk

DirectionsDirections

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Using a cookie scoop, scoop out dough onto prepared baking sheet. Shape each cookie into a disc with fingertips moistened with water; pat the top flat. Bake for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet.
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Island Pecan Pie
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IngredientsIngredients

  • 2 cups sugar
  • 1 tbsp cornmeal
  • 1 tbsp flour
  • 5 eggs
  • Pinch of salt
  • 1 cup pecans, coarsely chopped
  • 1 cup crushed pineapple, drained
  • 1 cup flaked coconut
  • 1/2 cup (1 stick) butter, melted
  • 1 unbaked pie shell
  • 1/2 cup frozen whipped topping, or more if desired
  • 1/4 tsp almond extract, or to taste
  • Toasted coconut

DirectionsDirections

Preheat oven to 300 degrees F. In an electric mixer bowl, beat together sugar, cornmeal, flour, eggs and salt. Gently stir in pecans, pineapple and coconut. Stir in the melted butter and mix well. Pour into pie shell and bake approximately 50 to 60 minutes. Remove pie from oven, cover the edge of the crust with aluminum foil to keep it from burning, and return pie to oven for 15 to 30 more minutes or until filling is set. Remove pie from oven and cool on a wire rack. Combine whipped topping and almond extract. Cut pie into serving pieces and garnish each with topping mix and a sprinkling of toasted coconut.
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Southwest Cilantro-Lime Salad
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IngredientsIngredients

Dressing
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado
  • Juice of 1 lime
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • 2 tsp honey

Salad
  • Large head of romaine
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups frozen corn, thawed
  • 5 green onions

DirectionsDirections

Dressing: In a food processor or blender, purée all dressing ingredients until smooth. Taste and adjust seasonings if necessary. Salad: Finely chop romaine, bell pepper, tomatoes, and green onions and move to a large bowl. Add remaining salad ingredients and stir to combine. Toss with cilantro-lime dressing and serve immediately.
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Brazilian Rub Salmon
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IngredientsIngredients

  • 25 oz salmon, cut into 4 portions
  • Sea salt and fresh ground pepper, to taste
  • 2 tbsp brown sugar
  • 1 tsp Spanish smoked paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 4 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon

DirectionsDirections

Preheat oven to 425 degrees F. In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread mixture evenly on top of salmon. Place salmon pieces on an oiled foil-lined baking sheet and drizzle lemon juice on top of all salmon. Bake for about 12 to 15 minutes, until cooked through.
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Cinnamon Cream Cheese Rolls Ups
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IngredientsIngredients

  • 1/2 loaf white sandwich bread, thinly sliced
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3/4 cups white sugar
  • 1 tbsp cinnamon
  • 1/2 cup (1 stick) butter

DirectionsDirections

Preheat oven to 350 degrees F. Cut crusts off each slice of bread. With a rolling pin, flatten bread. In a small bowl combine cream cheese and powdered sugar until well blended. In a separate bowl combine sugar and cinnamon. In a small skillet or microwave-safe shallow dish, melt butter. Spread 1 to 1 1/2 tablespoons of cream cheese mixture onto a flattened bread slice and roll up. Dip bread roll into melted butter and then into the cinnamon and sugar mix. Place on an ungreased cookie sheet. Repeat for remaining pieces of bread. Bake for 16 to 20 minutes until golden brown. Serve warm.
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Mama’s Sweet Strawberry Cake
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IngredientsIngredients

Cake
  • 1 box white cake mix
  • 1 box (3 oz) strawberry gelatin
  • 1 cup oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup strawberries, mashed sweetened (not drained)

Frosting
  • 1 stick butter (1/2 cup), softened
  • 1 box (1 lb) powdered sugar, or 3 1/2 to 4 cups
  • 1/2 cup mashed strawberries, drained

DirectionsDirections

Cake
Preheat oven to 350 degrees F. Mix all cake ingredients together and pour into a 9” x 11” pan or two smaller pans; batter should not fill pans to the top. Bake for 35 to 40 minutes.

Frosting
Cream butter and sugar together. Add mashed strawberries until frosting is of spreadable consistency. Mix together frosting ingredients. If too thick keep adding strawberries until it is the right consistency.
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