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Cajun-Honey Butter-Salmon😋😍
°4 salmon fillets, salted & season
°6 tbsp. Uns-alted butter (see note) 1/3 c honey
°Season with Cajun seasoning
°2 tsp garlic powder
°2 tbsp. italian season
°2 tbsp. Paprika (smoked paprika)
°cayenne pepper (1 teaspoon)
°1 tsp onion powder
°1 tsp crack black pepper – or 1/2 tsp finely ground black pepper
°Quarter tsp of salt
°1/2 tsp crsuh red pepper
* Methods
Blending Cajun Season ingredients in bowl.
Beat butter for 2 min using an electric hand blender to light and fluffy. Mixing honey and cream in a blender to smooth. 1 tsp combined Cajun season (leftover seasoning can be stored for up to 3 months in an airtight container)
Using a paper towel, pat salmon fillets dry on all sides. Season with salt & pepper to taste after rub it with oil.
Cooking salmon 6 to 8 min per side on a preheated grill or grill pan,
Spreading generous amount of Cajun Honey Butter on every slice after turn off grill (or the stovetop if using a grill pan).
Letting butter melt for 30 sec, then spreading it on salmon with back of a spoon. Flip it on and do same on other side.
If prefer, garnish with cilantro or chop parsley also serving directly.
Enjoy !


Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!
1 1/2 heaping cups fresh broccoli florets
1 cup shredded Colby cheese
1 cup shredded cheddar cheese
4 ounces Velveeta, cut into small chunks
1/2 teaspoon crushed red pepper flakes
2 1/4 cups Panko crumbs, divided
1 egg, lightly beaten
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable or Canola oil
Steam broccoli until slightly softened. Let cool.
Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
Place balls on a plate and refrigerate for at least 30 minutes.
Place flour in a bowl.
Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
Place remaining 2 cups Panko crumbs in a third bowl.
Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
Fry about 4 balls at a time cooking until golden brown on all sides.
Drain on a paper towel-lined plate.


Chicken and Dressing Casserole
* 4 cups shredded chicken
* 4 cups cornbread or other cubed dried bread
* ⅓ cup chopped celery
* 1 cup onion chopped
* 1 can cream of Onion soup
* 1 ½ cups chicken broth
* 2 tbsp butter
* 1 tsp poultry seasoning
* ½ tsp dried sage
* Salt and pepper to taste
* Gravy:
* ¼ cup unsalted butter
* 2 cups chicken broth
* ¼ cup heavy cream
* ¼ cup flour
* Salt and pepper to taste
Preheat the oven to 375*
Put the butter into a skillet on medium high heat and let it melt
Add the onions and celery and saute until the vegetables soften
Place the cornbread, chicken, vegetable mix, sage, poultry seasoning, soup and the chicken broth ( save 1 cup of the broth) in a large mixing bowl.
Stir to combine thoroughly
Grease a 9 x 13 baking dish and then put the mixture in the dish
Spread evenly
Bake for 45 minutes
Melt the butter into a skillet, add the flour and using a whisk mix together completely and cook until it begins to brown slightly
Whisk in some of the chicken broth and add salt and pepper to taste.
Continue to simmer until the gravy begins to thicken
Stir in the heavy cream and simmer another 5 to 10 minutes
Pour the gravy over the top of the casserole and serve
Garnish with parsley or chopped green onion.


Cinnamon Roll French Toast Casserole
Serves: 6-8
2 cans Cinnamon rolls
1/2 cup butter, melted
1/3 cup sugar
2 eggs
3/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup chopped pecans
Icing from cinnamon roll packages
In a large glass bowl, melt butter with sugar.
Beat in eggs, cream, cinnamon, nutmeg and vanilla.

Strawberry Earthquake CakeSuper easy, flavorful and fun this Strawberry Earthquake Cake is a breeze to whip up and is sw...
This Silly Girls Kitchen

Strawberry Earthquake Cake
Super easy, flavorful and fun this Strawberry Earthquake Cake is a breeze to whip up and is swirled with a delicious cheesecake and strawberry filling.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
AuthorDana at
1 box strawberry cake mix plus ingredients called for in package
8 oz cream cheese
1/2 cup unsalted butter melted
1 1/2 tsp vanilla
2 cups powdered sugar
1 cup white chocolate chips
1 cup diced strawberries
Whipped cream for topping optional.
Strawberries for topping optional
Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
Mix cake according to package directions.
Pour batter into the prepared pan.
Sprinkle with white chocolate chips.
Mix the melted butter, cream cheese and vanilla together until combined.
Add the powdered sugar and mix until incorporated
Fold in strawberries.
Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
Bake for 40-45 minutes. Remove from the oven and let cool.
Cut into slices and top with whipped cream and strawberries if desired.
You can create any flavor that you like for an Earthquake Cake, see some of my ideas above.
If you don't want to swirl your cheesecake mixture through the cake you can choose not to do so, you can leave it in small piles on top and it will sink into the cake.
The addition of white chocolate chips and fresh strawberries are optional but highly encouraged.
This cake will look like a hot mess when it comes out of the oven, hence the name Earthquake Cake, this is normal.
Serve with your favorite toppings, whipped cream or ice cream is ours.

Appetizers Main Dish Side Dishes Desserts Sign Me Up! Weekly Newsletter subscribe for the latest recipes! What’s New View New Recipes Recipes Brown Sugar Bacon Wrapped Chicken Minimal ingredients help this Brown Sugar Bacon Wrapped Chicken come together easily. The perfect dinnertime meal that wil...

Peanut Butter Stuffed CookiesI absolutely love these Peanut Butter Stuffed Cookies… I love all stuffed cookies! Anytime ...
Amy's struggle

Peanut Butter Stuffed Cookies
I absolutely love these Peanut Butter Stuffed Cookies… I love all stuffed cookies! Anytime you combine chocolate with peanut butter you know it’s going to be amazing.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: DessertCuisine: AmericanKeyword: peanut butter stuffed chocolate cookies, peanut butter stuffed cookie recipe, peanut butter stuffed cookies Servings: 36 cookies Calories: 117kcal Author: Jill
1 1/2 C flour
1/2 C cocoa powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 C sugar + 1/2 C for later
1/2 C brown sugar
1/2 C unsalted sweet cream butter softened
1/4 C creamy peanut butter
1 tsp vanilla
1 egg
2 tbsp milk
3/4 C smooth peanut butter
3/4 C powder sugar
Preheat oven to 350 degrees and line a cookie sheet with parchment paper
In a large bowl, mix the 3/4 C peanut butter and 3/4 C powder sugar together until fully combined
Using a teaspoon, spoon out 1 tsp of the filling and fill into a ball
Place the filling balls onto a plate and place into the fridge for 10 minutes
In a medium bowl, combine the flour. cocoa powder, baking soda and salt
Using a standing mixer, cream together the butter, sugar's and peanut butter until smooth and creamy
Mix in the egg and vanilla and mix until combined
Stir in the dry ingredients
Using a small ice cream scoop, scoop out some dough and roll into a ball
Place onto the cookie sheet and repeat steps with remaining dough
Once all the dough has been rolled, lightly push your thumb into the center of the dough the make indents
Place a peanut butter filling into the center and mold the dough back into a round ball, covering up the peanut butter filling.
Repeat step with remaining cookies
Place 1/2 C of sugar into a bowl and roll all of the cookies into it
Bake in the oven for 8-10 minutes

video creator blogger

Flower Shaped Mini Pumpkin PieFlower Shaped Mini Pumpkin PieMini Pumpkin Pie using pie crust flowers in place of a tradi...
Amy's struggle

Flower Shaped Mini Pumpkin PieFlower Shaped Mini Pumpkin Pie
Mini Pumpkin Pie using pie crust flowers in place of a traditional pie crust. Top with homemade whipped cream and a sprinkle of cinnamon and sugar right before serving.

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
1 15 ounce can Libby's Pure Pumpkin
1 12 ounce can evaporated milk
3/4 cup sugar
1/2 tsp salt
2 large eggs
1/2 tbsp to 1 tbsp pumpkin pie spice; depending on your taste.
One recipe of pie dough either homemade or store bought.
Beat the eggs in a large mixing bowl.
Add the pumpkin, sugar and pumpkin pie spice; combine well.
Add the evaporated milk and combine.
Set aside and prepare your dough.
On a floured surface, roll out the pie dough.
Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick
cooking spray.
Make sure you spray the top of the muffin pan as well.
Using the special tamper tool helps get the pie dough into the well of the muffin pan.
Spread out the flower tips so they lay flat on top of the muffin pan.
Using a small cookie scoop, fill up each muffin well about 2/3 of the way full.
Brush the edges of the dough with an egg wash before baking.
Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
Let cool slightly in the muffin tins before removing to a baking rack to cool.
Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.

Since these are small pies, they bake much quicker than a full sized pie.
Oven temperatures vary so check them to make sure the crust isn't getting too brown.
The mini pumpkin pies are done when you can insert a knife in the center and it comes out clean
The pie crust should be golden brown.

video creator blogger


Apple Cobbler
This easy apple cobbler recipe has a caramelized apple filling cooked down in a sugar-cinnamon syrup topped with a buttery sweet cobbler topping that is just heavenly! So simple yet so delicious!
Prep Time: 10 minutesCook Time: 35 minutesRest: 10 minutesTotal Time: 55 minutes
Servings: 9
Apple filling:
5 medium apples , about 7 cups
1 Tablespoon fresh lemon juice , optional
3/4 cup apple juice
1/4 cup light brown sugar , packed
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon Kosher salt
Crumble topping:
1/2 cup salted butter , slightly melted
2/3 cup granulated sugar , more for top
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
For serving (optional): vanilla ice cream, whipped cream or caramel sauce
Peel the apples if desired and then cut into slices 1/4" thick. You can then cut the apples in half if you'd like smaller pieces.
Then place the apples in a sauce pan. Squeeze juice of a lemon in if desired. Then add in the apple juice, brown sugar, corn starch, lemon juice, cinnamon and salt. Cook over medium heat for 3-5 minutes.
Mix the butter, sugar and vanilla in a medium size bowl. Once it's mixed, add in the flour and baking powder. Add in a pinch of salt and cinnamon if desired. Mix just until combined.
Preheat oven to 350°F. Butter a 9x13" or 9x9" (for a thicker crust) baking dish. Then pour the apples into the pan. Flatten the dough to place on top. Sprinkle with a Tablespoon of sugar (or cinnamon sugar) if desired.
Bake for 35-45 minutes, or until lightly browned. Remove from the oven and let rest 10 minutes before serving.
Serve while warm with vanilla ice cream or whipped cream. Drizzle caramel on top if desired.
Apples: Make sure to use fresh and firm apples. I prefer to use a mix of golden delicious, honey crisp or granny smith for baking. Feel free to leave the skin on or peel them beforehand. I prefer to peel them, but usually run out of time and leave them on. :)
Make ahead: If you want to get a head start on this dessert, you can cook the apples as instructed. Then I would make the dough and refrigerate separately until ready to bake. Follow the last 3 steps when ready to bake.
Storage: This dish is best served hot out of the oven. You can store leftover for up to 3 days. For best results, reheat in the oven for 5 to 10 minutes at 300°F.


Chili Pot Pie with Cornbread Crust
A cozy Chili Pot Pie served in an individual-sized pot with a homemade cornbread crust. The perfect family friendly dinner on a cold winter day!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: DinnerCuisine: AmericanKeyword: beef chili recipe, beef pot pie, homemade pot pie Servings: 4 Calories: 652kcal Author: Jill
Chili Ingredients:
1 lb. ground beef
2 8oz cans tomato sauce
1 15oz can kidney beans
1 1.25oz packet of chili seasoning
Cornbread Ingredients:
1/2 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 cup cornmeal finely ground
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup buttermilk
1/4 cup canola oil
1 egg
shredded cheese
sour cream
Preheat oven to 375 degrees F.
In a skillet over medium-high heat, brown ground beef and drain excess fat.
Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Mix all dry cornbread ingredients in a medium sized bowl.
Stir together wet ingredients and mix into the dry ingredients.
Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
Bake until cornbread in cooked all the way through, about 20-25 minutes.
Serve immediately with cheese and sour cream.


Cauliflower Broccoli Salad Recipe

Easy and quick recipe for a cauliflower broccoli salad recipe with dried cranberries, cheddar cheese, bacon bits, red onion and a homemade dressing.
Prep Time: 15 minutesCook Time: 5 minutes5 minutesTotal Time: 20 minutes
Servings: 6 servings
Author: Valentina's Corner
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/2 pack bacon, chopped & cooked (8 oz)
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar
Cook bacon pieces, set onto a paper towel to cool.
Cut broccoli and cauliflower into small florets. Finely chop onion.
Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!


Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!
4 large chicken breasts lightly pounded to even thickness
1 teaspoon Italian Seasoning
Salt and pepper
4 tablespoons flour
3 tablespoons parmesan cheese hand shredded or grated
2 tablespoons European Style Butter
¼ cup European Style Butter
4 garlic cloves minced
8.5 ounces sun-dried tomatoes drained and rinsed
1 tablespoon flour
½ cup heavy cream
1 cup low sodium chicken broth
½ cup parmesan cheese grated or hand shredded
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 cup baby spinach chopped
Fresh parsley for garnish
Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
Whisk in the flour and allow to thicken for approximately 1 minute.
Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
Cook your chicken in batches if needs be, so you don't overcrowd your pan.
You can also use chicken thighs. Make sure to check doneness.
You can check the doneness of your chicken by inserting a meat thermometer into the thickest part of the chicken - it should read at least 165F.
After cooking the chicken and just before making the sauce, use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
Heavy cream will make the thickest richest sauce.
Garnish with fresh parsley.


Easy Chocolate Fudge
Creamy chocolate fudge that you can make in just a few minutes is about to be your new holiday favorite!
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Course: DessertCuisine: American Servings: 36 1-inch pieces Calories: 121kcal
2 cups dark chocolate chips
14 ounces sweetened condensed milk
¼ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans plus about 2 tablespoons for topping
Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!


Blueberry Custard Pie
Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 slices
Author Christy Denney
1 cup (8 ounces) sour cream
3/4 cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
1 9-inch unbaked pie crust
Streusel Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup chopped pecans
Preheat oven to 400 degrees F.
In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
Bake in the preheated oven for 25 minutes.
While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
Recipe Notes


Rasberry Custard Pie
Make this homemade raspberry pie from scratch. For more homemade pie ideas, try using fresh raspberries or blueberries.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: DessertCuisine: American Servings: 8 servings Calories: 578kcal Author: Dan from Platter Talk
for the crust
3 cups flour
1 cup shortening
1 tablespoon sugar
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon white vinegar
for the filling
4 cups fresh raspberries
1 3/4 cups milk
3/4 cup sugar
3 eggs
2 tablespoons cornstarch
Preheat oven to 375 degrees F.
for the crust
Combine flour, shortening, sugar, and salt.
Work together with a fork until consistency is pebbly
In separate small mixing bowl, beat egg and add water and vinegar, beat again.
Add liquid mixture to flour and shortening
Stir with fork and combine thoroughly and from into a ball.
Roll out on floured surface.
for the filling
Combine milk, sugar, eggs,
and cornstarch and mix thoroughly.
Pour mixture into pie shell.
Add berries to the custard mixture.
Place in oven and bake for 45 to 60 minutes until crust is golden brown.
Allow to cool before serving. Custard should set as it cools.
Tips !for the crust
Variations in relative humidity can affect quantity of water necessary to form and roll dough. Don't be afraid to add small amounts of water to achieved desired consistency.Be generous with the amount of flour used on rolling surface.To place crust in pan, roll it on pin, place pin over pan and then unroll.Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
!for the filling
Gently rinse fresh raspberries immediately before use, pat try with paper towel.Frozen raspberries should be allowed to thaw and drain completely in colander before baking.


Tandy Cake
Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!
By Rebecca Harrison
15 mins
25 mins
1 hr 40 mins
2 hrs 20 mins
1 - 10x15 inch pan
Tandy Cake
Ingredient Checklist
4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.

Step 2
In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.

Step 3
Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4
When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.

Step 5
In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.


Iced Oatmeal CookiesIced Oatmeal Cookies
20 minutes
16 minutes
36 minutes
For the cookies:
2 cups old fashioned oats
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup 2 sticks unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
For the icing:
2 cups powdered sugar
5 tablespoons milk
Preheat oven to 350F and line 2 cookie sheets with parchment paper.
Stir together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the melted butter, sugar and brown sugar until light and fluffy.. Add eggs, one at a time, mixing until combined. Mix in the dry oat mixture. mixing until just combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets and flatten slightly with the bottom of a glass or something similar. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and milk until no lumps remain. Glaze each cookie and allow to harden before serving.


Candy Corn Jello Shots
Cute candy corn-themed jello shots topped with whipped cream and a candy corn.
Prep Time
30 mins
Chill Time
6 hrs
Total Time
6 hrs 30 mins
Course: DrinksCuisine: AmericanKeyword: candy corn jello shots Servings: 16 shots Calories: 197kcal
plastic shot cups 3 oz.
3 oz. package of pineapple jello or lemon
3 oz. package of orange jello
3 oz. envelope of knox unflavored gelatin
14 oz. sweetened condensed milk 1 can
4 cups water divided
1 ½ cups whipped cream vodka divided
whipped cream for topping
16 candy corn for garnish
16 3 oz. plastic cups
Place your Jello cups onto a shallow baking tray.
In a medium saucepan, boil 1 cup water.
Remove from the heat, and whisk in pineapple jello mix.
Stir until dissolved.
Stir in ½ cup cold water and ½ cup whipped cream vodka.
Divide the jello among your plastic cups, filling about ¼-⅓ full.
Move the cups to the refrigerator to chill for 2 hours.
For the next layer, bring 1 cup of water to boil in a medium saucepan.
Remove from the heat and whisk in orange jello mix.
Stir until dissolved, then add ½ cup cold water and ½ cup whipped cream vodka.
Allow the orange jello to cool completely before pouring evenly into your plastic cups, filling to about ¾ full.
Move to the refrigerator to chill for another 2 hours.
For the last layer, in a medium saucepan, whisk together 1 cup water and 1 envelope of knox gelatin.
Heat on the stove until it is hot and steamy, no need to boil.
Pour in sweetened condensed milk and whipped vodka, and whisk.
Allow this mixture to cool completely, then finish filling the jello shots with this layer.
Move them to the refrigerator for another 2 hours to chill.
Before serving, top with whipped cream and a candy corn


Jack-O-Lantern Layer DipJack-O-Lantern Layer Dip
20 minutes
20 minutes
40 minutes
1 16-ounce can refried beans
1 4.5 ounce can chopped green chiles
1 cup sour cream
1 cup prepared guacamole, homemade or store bought
1 cup salsa
4 green onions, chopped
2 cups shredded cheddar cheese
blue corn tortilla chips
sliced black olives
Preheat oven to 350F.
In a deep dish pie plate, spread refried beans until the entire bottom of the dish is covered. Spread green chiles over the beans.
For the next layer, spread sour cream over green chiles. Continue layering the guacamole, salsa, and green onions. Cover the entire top with the cheddar cheese.
Bake about 20 minutes, until the cheese is melted and bubbly.
Decorate top with blue corn tortilla chips and olives to look like a Jack-O-Lantern.
Serve hot with more chips!

Red Beet Pickled EggsSliced red pickled beet eggs and beetsThis is a tasty Pennsylvania Dutch favorite recipe that adds ...
Beet Pickled Eggs a Pennsylvania Dutch Recipe

Red Beet Pickled EggsSliced red pickled beet eggs and beets
This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.

Prep Time
25 minutes
Cook Time
10 minutes
Additional Time
1 day
Total Time
1 day 35 minutes
3 large beets washed and most of the tops cut off
1 cup cider vinegar
1 cup granulated sugar
1 cup cold water
1 teaspoon clove powder
1 teaspoon allspice
1 teaspoon cinnamon
3 hard boiled eggs peeled
Boil the beets in water until they are fork tender.

Peel and slice the beets.
Place beets and eggs in a 1 quart mason jar.
Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.
You can eat the beets and eggs pretty quickly but I think it's best to let them marinate at least overnight.

Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4.8gSaturated Fat: 1.6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 186mgSodium: 105mgCarbohydrates: 5gFiber: .7gSugar: 2.6gProtein: 6.8g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

These red beet pickled eggs come from the Pennsylvania Dutch. Tasty, beautiful, and easy to make. Use in salads or simply as a snack.


2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
COVER potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
COMBINE Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes and remaining ingredients and toss gently. Serve chilled or at room temperature.
Tip: Make sure to toss potatoes with the dressing while they are still warm. That way they really soak up the flavor







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