Strawberry Oreo Frozen Fruit Dessert

This four-ingredient dessert is so delicious.  It tastes like ice cream, yet it is the easiest thing to make ever. 

My mom told me about this dessert a long time ago and about how amazing it is.  I should have learned my lesson and listened to her.  Remember when I told you about this Honeybun Cake and she kept telling me how good it was and then when I finally tried it, I was blown away and it instantly became a favorite?  Well, same thing with this frozen dessert.  I didn't realize it was seriously yummy until I tried it.  

All you do is combine a carton of thawed whipped topping, sweetened condensed milk and strawberries.  Then, I like to pour mine into a loaf pan, so I can slice it once it's frozen.  Last, top it off with some crushed Oreos and freeze.  Couldn't be easier.  

You might also like:

Chocolate Chip Cookie Cheesecake Bars with Strawberries

Skinny Strawberry Banana Ice Cream

Strawberry Poppy Seed Bundt Cake

Frozen Strawberry Watermelon Lemonade

Strawberry Oreo Frozen Fruit Dessert
From: Mom
(Printable Recipe)

1 (8 oz.) carton Cool Whip, thawed
1 (14 oz.) can sweetened condensed milk
16 oz. (around 2 cups) fresh strawberries, washed, dried, hulled and chopped
10 Oreos, crushed 

Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for handles.  Pour sweetened condensed milk into a medium bowl and fold in the thawed Cool Whip.  Fold in the chopped strawberries.  Pour into loaf pan and top with crushed Oreos, pressing down slightly.  Cover tightly with plastic wrap and freeze until firm.  Pull on the parchment paper and remove from dessert from pan, slice and serve.  

3-Ingredient Ranch Dip

I'm sure you have all had the classic ranch dip with sour cream and ranch mix, but I bet you have never had this version of that dip.  By adding cottage cheese, it takes it up to another level.  Plus, you get all that added protein from the cottage cheese.  

This is my current favorite snack.  I have already made it three times in the last month.  I started out eating this with potato chips, which is my favorite, but in an attempt to be a little more healthy now that it is Summer, I have been eating it with sliced cucumber and celery sticks.  Both ways are really really good.  I've also make it with both full-fat ingredients and low-fat ingredients and I love it both ways.  Use whatever you prefer.  

This makes a lot of dip, so it's great to take to a party or just keep it on hand to snack on during the Summer.  It's nice and cool and totally satisfies.  

You might also like:

Grilled Corn Salsa

Southwestern Ranch Dip

Copycat Fritos Bean Dip

Grandma's Homemade Ranch

3-Ingredient Ranch Dip
adapted from: Amy D.
(Printable Recipe)

1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
1 (1 oz.) packet dry ranch dressing mix

Stir together all ingredients until well combined.  Refrigerate for at least one hour or more before serving.  Serve with chips, vegetables or crackers.

Frozen Strawberry Watermelon Lemonade

I originally posted this recipe back in 2012 and I've been making it for the past 6 years.  

Time to re-share it with all of you.  

Here is my original post:

THIS IS SO SO GOOD!  

It definitely quenched my thirst.  I even got a few brain-freezes a long the way.

I threw everything in the food processor and pulsed away.  Then, I stopped it to taste and see what adjustments needed to be made.  It needed nothing - it was PERFECT!  I should have made a bigger batch.  Who knew homemade lemonade could taste so good.  I'm 100% sure I will be making this a lot in the next few months.  

I love the flavor the fresh strawberries added.  It ended up thick and smooth and creamy - not icy at all.  Some people might find this overly sweet, since the fruit is fairly sweet on its own, but I love sweet things, so I thought it had the perfect sweet/tart balance.  If you don't care for super sweet things, I would start out with less sugar and add more if needed.    

This would be the perfect beverage to serve at your next barbeque.  Or even just to go with Sunday dinner.  If you are worried about serving it at a barbeque and having it melt.  Don't worry, it tastes really really good regular too.  I whipped up a batch and put some extra in my fridge.  A few hours later, I went to drink the rest and even though it was no longer frozen, it was still AMAZING.

Between this lemonade and this Watermelon Frosty, you have no excuses to not use up every last bit of that watermelon in your fridge.

Frozen Strawberry Watermelon Lemonade

adapted from: Frosted Bake Shop  
(Printable Recipe)

8 c. watermelon, cubed and seeded, frozen

1 c. strawberries, halved  (I used way more)    

1/2 c. fresh lemon juice

1 c. granulated sugar

2 c. water or Sprite (I used Sprite)

Combine all the ingredients and blend until smooth (you may have to do it in two batches).  You can also skip freezing the watermelon cubes and make regular Strawberry Watermelon Lemonade.    

Jenn's Notes: I cut this recipe in fourth and made it in my food processor.  I added quite a bit more strawberries than the recipe called for, because I wanted a strong strawberry flavor.  I also used the juice of an entire lemon.  Fourth of a batch made enough for two medium-sized glasses.  It is pretty sweet (which I like), but I think you could cut back on the sugar and it would still be yummy.  It tasted great frozen and it tastes great not-frozen too.       

Slow-Cooker BBQ Ribs (Fall off the bone tender)

My Father-In-Law makes the best ribs.  He spends all day smoking them and then grilling them to perfection.  They taste absolutely amazing and can't be beat.  

This recipe is for all of us rib lovers that need a super easy recipe that has great results with very little hands-on time.

These ribs start out with a dry rub and are cooked in the slow-cooker without adding any additional liquid.  The ribs will release their own liquid as they cook and there is no need to add any extra.  Then, once they are tender, you brush them will barbecue sauce and broil until they are charred and absolutely perfect.

These ribs are so so so tender.  You can pull the bone out without any effort.  These will definitely satisfy that rib craving.  I served mine with My Favorite Twice Baked Potatoes and it was an incredible Sunday dinner.  

Slow-Cooker BBQ Ribs
(Printable Recipe)

1 1/2 Tbl. smoked paprika
1 Tbl. packed light brown sugar
1 Tbl. kosher salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 (2 1/2 - 3 Lb.) racks St. Louis-style spareribs, cut each rack in half
1/2 c. favorite barbecue sauce, or more, if desired

In a small bowl, combine paprika, brown sugar, salt, pepper, onion powder and garlic powder; set aside.  Pat ribs dry with paper towels and coat all over with rub.  Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow-cooker (ribs will overlap).  Cover and cook until ribs are just tender, around 6 to 7 hours on low.  

Line rimmed baking sheet with aluminum foil and set a wire rack in pan.  Using tongs, carefully transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 minutes to allow surface to dry out.  Adjust oven rack 3 inches from broiler element and heat broiler.  Liberally brush ribs with 1/2 cup of barbecue sauce and broil until sauce begins to char, about 4 minutes.  Remove ribs from oven, brush with additional sauce, if desired.  Tent with foil and allow to rest for 20 minutes.  Cut ribs in between bones to separate and serve.  

Jenn's Notes:  This also works if you want to cover the ribs with the rub the night before, wrap in plastic wrap and refrigerate overnight.  Then, add to the slow-cooker in the morning.  

Cooking method and rub adapted from: Cook's Country 

My Favorite Twice Baked Potatoes

Andes Mint Brownies

Hi, how is everyone doing?  Life has been so crazy lately and I haven't been posting as much.  Not sure if that will change anytime soon, but I'll try to post as much as possible.   

This recipe is back from 2011 and these brownies are still a family favorite. It was long overdue to re-share them with all of you.  

If you like Andes Mints then you will LOVE these brownies.  They are a chewy brownie with a layer of mints in the middle.  I have made them so many times and they come out perfect every time.  I love biting into the soft brownie and getting a snap from the mints.  The flavor is rich and minty and very refreshing.  

You might want to plan on sharing these with friends and neighbors or you will be very tempted to eat the entire pan by yourself.  

Andes Mint Brownies

adapted from: Paula Deen

(Printable Recipe)


1 1/2 c. unsalted butter, melted
1 c. unsweetened cocoa powder
3 c. sugar
4 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
3 boxes Andes Mints (individually wrapped)


Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.  

Cherry Cream Cheese Coffee Cake PLUS Eggland's Best 2018 Contest and Giveaway

Today is such a good day.  Not only do I have a super delicious cake recipe for you, but I have some news about an exciting contest that you should totally enter.

This post has been sponsored by Eggland's Best.  The Eggland's Best information, coupons and gift card have been provided by Eggland's Best.  As always, all opinions expressed herein are my own.

Eggland's Best (EB) is once again searching for the most passionate egg fan with the best and most creative original egg recipe.  The EB "America's Best Recipe" Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local/state ingredients or dishes.  

Submit your entries at https://www.americasbestrecipe.com/contest by April 30, 2018 for a chance to win $10,000.  All recipes must include at least two whole Eggland's Best eggs.  Fans can enter up to two recipes within each category, which means eight chances to win.  

Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25 less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresh longer than ordinary eggs.  With all those facts, it makes it easy for me to reach for Eggland's Best eggs at the grocery store.  Additional nutrition information can be found HERE.

While you are sitting there brainstorming about what delicious recipes you can submit, let me tell you about this amazing cake.  Cherries are the state fruit here in Utah, so of course that is what I chose to showoff my hometown pride.  Rather than making my own homemade cherry jam for this recipe, I opted for store-bought jam.  The layers of tender cake, sweet jam, tangy cream cheese and crumble topping are irresistible.   You will be going in for bite after bite of this cake.

Let me show you how easy this Cherry Cream Cheese Coffee Cake is to make.  

First, combine flour and sugar and cut in the cold butter.  Reserve one cup for later. 

Then, add in the baking powder, baking soda and salt.  Next, add the yogurt, egg and extracts and mix together until a thick batter forms.  Spread batter into a prepared springform pan.  

Top with cherry jam.

Prepare the cream cheese mixture and spread over the jam.

Last, add the slivered almonds to the reserved dry mixture and sprinkle all over the top.  Bake, cool and enjoy.

Now, remember to head on over to https://www.americasbestrecipe.com/contest by April 30, 2018 to submit your recipes and to see the official contest rules. 

In the meantime, make sure to enter my giveaway for one $25 virtual Visa gift card (can only be used online) and one coupon, valid for a free carton of Eggland's Best eggs, plus a coupon for a fee pouch of EB Hard-Cooked Peeled Eggs.  Giveaway is open to U.S. Residents only.  Winner will be contacted via email on Tuesday, March 20th and must respond within 24 hours to claim their prize or a new winner will be selected.  

a Rafflecopter giveaway

Cherry Cream Cheese Coffee Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 c. cold unsalted butter, cut into cubes
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plain Greek yogurt (or sour cream)
1 extra-large EB egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 extra-large EB egg
1/2 - 3/4 c. cherry jam
1/2 c. slivered almonds

Preheat oven to 350 degrees.  Grease a 9-inch spring form pan very well with cooking spray; set aside.  In a large mixing bowl, combine flour and sugar.  Add cubed butter and cut into flour mixture until it resembles course crumbs.  Remove one cup of the mixture and set aside.  To the remaining crumbs, add the baking powder, baking soda and salt.  In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract.  Add wet ingredients to dry and mix together using a hand mixer until it's well combined.  Batter will be thick.

Spread into the bottom of the prepared spring form pan.  Spread the cherry jam over the top of the batter.  For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined.  Pour over cherry jam and spread out evenly.  Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer.  Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly.  Allow to cool in pan for 15 minutes before removing the sides of the pan.  Allow to cool completely, slice and serve.  


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