Ingredients
Pitcher of your favourite Kool-Aid – we used Blue Raspberry
500 ml of 5% Cream
Instructions
Pour cream into an ice cube tray and freeze.
Once frozen, pop out the ice cubes and add all to the blender.
Next, pour Kool-Aid into blender and pulse.
Pour into a glass, top with whipped cream and sprinkles.
This is just so easy and presented well.
Thinly sliced prosciutto
Sliced Buffalo Mozzarella
Breadsticks
Plate it accordingly!
So good, so easy!! Enjoy!
Ingredients
2 tablespoons corn syrup
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla extract
Pinch of salt
3/4 cup powdered sugar
1 cup chocolate ice cream
1/2 cup milk
Add whip cream
One Cadbury creme egg
Instructions
In a mixing bowl, beat together the corn syrup and butter until smooth. Beat in vanilla, salt, and powdered sugar.
In a blender, add the ice cream, milk, and the corn syrup mixture. Blend until smooth. Pour into a glass.
Pipe whip cream on top of milkshake.
Crack open the Cadbury creme egg and garnish on top.
Ingredients
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)
Directions
Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.
Sweet Cream Cheese Butter
Ingredients
1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
Directions
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.
2 1/4 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 cups shredded marble cheese , divided
1 pkg  bacon , chopped
Preheat oven to 350°F (180°C). Cook pasta according to package directions but reduce cooking time by 2 min. Drain.
Heat half the butter over medium heat in the same saucepan, stirring for 5 to 8 min, sprinkle evenly with flour. Cook for 2 min. Slowly whisk in milk until smooth. While stirring constantly, bring to a boil. Cook, stirring frequently, for 10 to 12 min or until sauce thickens slightly. Stir in 1 ½ cups cheese and prepared macaroni.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, about 10 to 12 min. Add all except ¼ cup bacon to pasta mixture; stir to combine.
Transfer to a greased 13-in. x 9-in. (33 x 23 cm) baking dish. Top with remaining bacon and cheese. Bake for 20 minutes or until bubbling and golden.
2/3 cup Orange Juice
1/2 cup Quinoa Flakes
3/4 cup Vanilla Greek yogurt (or your favourite yogurt)
1 medium frozen banana, sliced
1 tbsp honey
1/2 cup Almond milk
1 cup ice cubes
Blend well.
Serves 2.
Total Time: 10 minutes
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.
