Baked Eggs in Avocados

Ingredients:

1 Avocado cut in half, pitted

2 eggs

Salt and pepper, to taste

Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, turkey bacon, etc.)

Instructions:

Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil 'bowl' and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.

Velveeta Broccoli & Cheese Soup Recipe

Velveeta Broccoli & Cheese Soup Recipe

Ingredients

1/2 cup green pepper, chopped

1/2 cup onion, chopped

2 tablespoons butter or 2 tablespoons margarine

1 (10 ounce) can cream of chicken soup

1 1/2 cups milk

1 lb Velveeta cheese, cubed

1 (10 ounce) package frozen chopped broccoli

Directions:

1.Sauté onion and green pepper in butter.

2.Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles

2 (8 1/2 ounce) packages broccoli coleslaw mix

1 cup toasted slivered almonds

1 cup sunflower seed

1/2 bunch green onion, chopped

1/2 cup sugar

3/4 cup oil

1/3 cup white vinegar

Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.

2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

4. Toss before serving.

Lemon Crinkle Cookies

Lemon Crinkle Cookies

ingredients

1 box Lemon Cake Xix

1 Egg

2 cups Cool Whip, thawed

½ to 1 cup powdered sugar

directions and instructions

In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes in hot 350 oven until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Honey Lemon Shrimp

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets

3 large cloves garlic, thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Directions:

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes,

stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.

Baked Parmesan Tomatoes

Ingredients:
2 medium tomatoes
1/3 cup freshly grated Parmesan
fresh oregano
salt
freshly ground pepper
olive oil

Preheat the oven to 450.
Cut the tomatoes lengthwise into approximately 1/3-inch slices. Place them on a baking sheet. Top with Parmesan, oregano, salt and pepper (season to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth

1 - 16 oz. bag of confectioners sugar

1/4 c. butter, melted

chocolate almond bark

or

chocolate candy melts

or

12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

Warning :  These little candies are very addictive!!