Crispy Smashed Potatoes

Ingredients

• 1-2 pounds baby potatoes
• olive oil
• Lowry's Seasoning or kosher salt

Directions

1. Place baby potatoes in a pot of water, bring to a boil and cook for 20 minutes or until fork tender.
2. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).
3. Place the potatoes on a cutting board or work surface and using the bottom of a cup, press down firmly to smash the potato making sure it doesn’t come apart.
4. Heat a large sauce pan over medium high heat and cover the bottom of the pan with a thin layer of oil. 
5. Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

Notes
- Cooking method can easily be swapped to steam potatoes in the microwave, smash them, lightly cover in oil and seasoning/salt and then roast in the oven.
- Dipping sauce: 2 Tbsp Dijon + 3 Tbsp Maple Syrup + Dash of salt

Source
https://weelicious.com/crispy-smashed-potatoes-recipe/

No Bake Golden Oreo Lemon Dessert

Ingredients

• 36 Golden Oreos, divided
• 3 tablespoons butter, melted
• 1 box 3.4 ounces INSTANT lemon or vanilla pudding
• 1 cup milk
• 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular
• 1 cup lemon curd

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2. Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan. 
3. Sprinkle half of the remaining cookie mixture over pudding layer. Reserve the rest for the topping.
4. Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5. Spread remaining whipped topping over the curd mixture.
6. Sprinkle with remaining cookies.
7. Cover with plastic wrap and refrigerate at least 8 hours before serving.

Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Taco Salad Dressing

Ingredients

• 1/2 cup sour cream
• 1/2 cup salsa
• 1/4 cup ranch dressing
• Juice from 1 lime
• 1/4 tsp garlic powder
• 1/4 tsp chili powder 

Cinnamon Apple Whipped Pudding Layered Dessert

Ingredients

• 30 Benton's Caramel Apple Crèmes (the whole pack)
• 4 Tablespoons Countryside Creamery Pure Irish Butter, melted
• 1 pkg. (3.4 oz) Baker's Corner Instant Vanilla Pudding Mix
• 1 cup Friendly Farms Whole Milk
• 2 tubs (8 oz. each) Friendly Farms Regular Whipped Topping, thawed
• 1 can (14.5 oz.) Sweet Harvest Fried Apples with Cinnamon
• 2 Tablespoons Berryhill Caramel Ice Cream Topping (for drizzle)

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter;
2. Place 1/3 of the cookie mixture in the bottom of 9x9 inch pan. Set aside.
3. In a medium bowl, combine vanilla pudding mix and milk. Whisk until smooth and let it rest for two minutes. Fold in one cup of whipped topping. Spread pudding mixture over the cookie layer. Let stand for five minutes or until thickened.
4. Sprinkle 1/3 of the cookie mixture over the pudding layer. (There should still be 1/3 of the cookie mixture remaining).
5. Gently combine 1 can of fried apples with 1 cup of whipped topping. Spread apple mixture over the cookie layer.
6. Sprinkle final 1/3 of the cookie mixture over the fried apple layer.
7. Spread one cup of whipped topping over the dessert.
8. Drizzle Caramel Ice Cream Topping on top.
9. Cover and refrigerate 6-8 hours or until firm.

Inspo Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Chewy Cookie Bars

Ingredients

• 2 cups + 2 Tablespoons all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 12 Tablespoons unsalted butter, melted and then cooled to room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 large egg + 1 large egg yolk
• 2 tsp. pure vanilla extract
• 2 cups mix-ins (chocolate chips, PB chips, nuts, etc.)

Directions

1. Preheat oven to 325° F. Line a 9" x 13" metal baking pan (do not use a glass pan for this recipe) with heavy duty foil, letting the excess hang over the edges of the pan on the long sides of the pan. Lightly spray the foil-lined pan with non-stick spray.
2. In a medium bowl, whisk together flour, salt, and baking soda; set aside.
3. In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla. Whisk until well combined.
4. Fold dry ingredients into the wet mixture. When about half-way combined, add mix-ins (chocolate chips, nuts, etc.) and continue to fold until just combined. Do not over mix.
5. Transfer mixture to prepared pan. This will be very thick. Press evenly into pan using the spatula and/or your fingertips. If desired, sprinkle a few more chocolate chips over the top, pressing them in a bit.
6. Bake for about 234 minutes or so, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake. 
7. Remove pan to wire rack to cool to room temperature. Cut around perimeter of pan to loosen, and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.

Notes
- To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13x18 pan. The dough will be thick when mixing all of the ingredients, and there will be alot of it. Spread dough evenly into the pan. Bake at 325°F for 29 to 30 minutes, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake.

Source
https://www.afarmgirlsdabbles.com/chewy-chocolate-chip-cookie-bars/

Peanut Chicken Sheet-Pan Dinner

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
  
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• 1 lb boneless skinless chicken tenders
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, or diagonally sliced green onions, if desired

Directions

1. Heat oven to 400°F. 
2. Spray sheet pan with cooking spray.
3. In large bowl using a whisk, combine the peanut butter, water, soy sauce, vinegar, ginger and garlic.
4. Add chicken and broccoli to bowl; toss to coat.
5. Spoon chicken mixture evenly onto sheet pan.
6. Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
7. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Notes
- If you don’t have apple cider vinegar, use rice vinegar or white vinegar. You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Source
https://www.pillsbury.com/recipes/peanut-chicken-sheet-pan-dinner/ad39aced-1586-4e8e-b8d6-e9df7e6b057d