"This recipe is for Nutella lovers and chocolate lovers alike. This is VERY rich, so cut into small slices."

                                                             4 h 10 m8 servings627 cals

     

    Ingredients

✔2 (8 ounce) packages cream cheese, room temperature
✔1/2 cup white sugar
✔1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella
✔1/4 teaspoon vanilla extract
✔1 (9 inch) prepared graham cracker crust

     Directions

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook ortwitter.

"I love Nutella! This is a homemade hit with all my friends!!"

                                                       20 m12 servings245 cals

     Ingredients

 ✔2 (8 ounce) packages refrigerated crescent rolls
 ✔2 ripe bananas, sliced
 ✔12 tablespoons chocolate-hazelnut spread (such as Nutella(R)), or more to taste
 ✔1 teaspoon confectioners' sugar, or to taste

     Directions

(1)  Preheat oven to 375 degrees F (190 degrees C).
(2)  Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
(3)  Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella(R) and Frangelico(R) give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee."

                                                                 2 h 40 m16 servings204 cals

Ingredients

✔1/2 cup butter
✔1/4 cup hazelnut liqueur (such as Frangelico(R))
✔1/4 cup chocolate-hazelnut spread (such as Nutella(R)), or more to taste
✔1 cup all-purpose flour, sifted
✔1/2 cup unsweetened cocoa powder
✔1/4 teaspoon salt
✔2/3 cup white sugar
✔1/3 cup brown sugar
✔2 eggs
✔1 teaspoon vanilla extract
✔1/2 cup semisweet chocolate chips (optional)

Directions

(1)  Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
(2)  Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
(3)  Whisk flour, cocoa powder, and salt together in a bowl.
(4)  Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips. Pour batter into the prepared pan.
(5)  Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!"

                                                                          45 m48 servings97 cals

Ingredients

✔2 cups all-purpose flour
✔2 cups oatmeal
✔1 teaspoon baking soda
✔1 teaspoon baking powder
✔1 teaspoon salt
✔1 cup sugar
✔ 3/4 cup shortening
✔2 eggs, beaten
✔5 tablespoons light molasses
✔2 teaspoons vanilla extract
✔1/2 cup chopped walnuts (optional)
✔1/2 cup raisins (optional)

Directions

(1)  Preheat oven to 350 degrees F (175 degrees C).
(2)  In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
(3)  In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
(4)  Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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"A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold."

                                                                                                                                                      55 m8 servings481 cals

*Ingredients

     ✔2 cups diced cooked chicken
     ✔1 cup mayonnaise
     ✔1 cup chopped celery
     ✔1 (8 ounce) can sliced water chestnuts
     ✔1/2 cup slivered toasted almonds
     ✔1 (2 ounce) jar chopped pimento peppers
     ✔1 tablespoon dried minced onion
     ✔2 teaspoons lemon juice
     ✔1 teaspoon salt
     ✔1/8 teaspoon ground black pepper Topping:
     ✔3/4 cup grated Cheddar cheese
     ✔1/2 cup crumbled French fried onions

*Directions

• Prep
  25 m
• Cook
  30 m
• Ready In
  55 m

   (1)  Preheat oven to 350 degrees F (175 degrees C).

   (2)  Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.

(3)  Bake in the preheated oven until hot and bubbly, about 30 minutes.

*hope you enjoy^^

"This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey."

      

                                                                                                                                          1 h 10 m6 servings325 cals

    

*Ingredients

✔1 (3 pound) whole chicken, rinsed and patted dry

✔1 grapefruit, cut in half
✔1 tablespoon olive oil
✔1/2 teaspoon seasoned salt

*Directions

• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m  

  (1)  Preheat oven to 400 degrees F (200 degrees C).
  (2)  Place chicken into a roasting pan, and squeeze the juice         from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
(3)  Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). (4)  Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"

                                                                                                                             40 m18 servings285 cals

  

Ingredients

✔2 cups all-purpose flour
✔1/2 teaspoon baking soda
✔1/2 teaspoon salt
✔3/4 cup unsalted butter, melted
✔cup packed brown sugar
✔1/2 cup white sugar
✔1 tablespoon vanilla extract
✔1 egg
✔1 egg yolk
✔2 cups semisweet chocolate chips

Directions

• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

(1)  Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

(2)  Sift together the flour, baking soda and salt; set aside.
(3)  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

(4)  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

here are some photos for you and more ideas as well 😊

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