Shared Food

We love bloomin' onions and bloomin' apples...but what about Bloomin' Baked Potatoes? This recipe is such a fun way to make baked potatoes, and you can really pile on the toppings if you want. Make sure you use a nice sharp knife when cutting up your potatoes. Make a few center cuts and then cut around the outside of the potato. You'll be delighted when you pull these out of the oven - they'll be sizzling on the edges and fluffy on the inside like a baked potato. Top it all off with sour cream and cheese for the ultimate dinner or snack! Ingredients: - 2 potatoes - ½ cup olive oil - Sea salt (or other coarse salt) - 4 tablespoons cheddar cheese, shredded - 2 tablespoons bacon bits Directions: Preheat oven to 425 degrees. Cut the top off of the potatoes. Use a small, thin, flexible knife to cut rings around the inside of the potato. Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. Carefully flip the potato back over. If you need to make of the of the cuts deeper, do that now. Brush the whole potato with olive oil and sprinkle with sea salt. Place the potatoes on foil and bake at 425 degrees. After 30 minutes of baking, brush the tops with additional olive oil and sprinkle with more sea salt. Return to the oven for an additional 30 minutes. Top potatoes with shredded cheddar cheese. Return them to the oven and bake for an additional 5 minutes to melt and toast the cheese. Remove them from the oven, carefully transfer them to serving plates and sprinkle with crispy bacon bits. http://www.shared.com/bloomin-baked-potatoes-2033056155/ [GMG Originals]

This key lime pie is crave-inducing, drool-worthy perfection! It's sure to bring sunshine to even the darkest of days with it's fresh, creamy filling and crunchy graham cracker crust. I dare you to find another dessert that compares to this delicious summertime treat. Not only will this pie impress your friends and family, but you can whip it up in about 20 minutes with only 5 ingredients. It really is as easy as pie, and I guarantee that you'll be craving seconds! Ingredients - 1 (9 inch) prepared graham cracker crust - 3 cups sweetened condensed milk - 1/2 cup sour cream - 3/4 cup key lime juice - 1 tablespoon grated lime zest Directions - Preheat oven to 350 degrees F (175 degrees C). - In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. - Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired. [GMG Originals]

How fun is this recipe? To make this dish at home simply stack cooked rigatoni noodles in a springform cake pan, cover with sauce, cheese and voila! You suddenly end up with a unique and easy way to serve pasta that will impress the whole family. It's amazing how much of a difference it makes to use ingredients in a unique and exciting way - everyone will think you're a pro in the kitchen! This rigatoni pie will take tonight's dinner from drab to dramatic and is sure to please everyone's palate. Here's how to whip it up yourself. Ingredients - 1 pound Rigatoni - 1 jar of your favourite pasta sauce (approximately 2.5 cups, give or take. If it's slightly more or less, just use it all) - ½ cup of water - 2 Tablespoons olive oil, divided - 1 pound ground beef or ground pork - 1 cup Parmesan cheese - 1 container cottage cheese (or ricotta cheese) - 1 large egg - 1-1/2 to 2 cups mozzarella cheese Directions - Cook the Rigatoni in a large pot of salted, boiling water. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water. - Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the Parmesan cheese and toss until the cheese is evenly distributed. Set aside. - In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked. - Add the jar of pasta sauce and water and bring to a boil. - Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off. - Remove from heat and let it cool for 10 minutes. - Mix together the container of cottage cheese and the egg. Set aside. - Preheat the oven to 400 degrees Fahrenheit. - Grease a 9 inch springform pan. - Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed. - Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles. - Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be. - Bake for 15 minutes at 400F. - Remove from the oven and top with the mozzarella cheese. - Bake for another 15 minutes at 400F. - Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan. Grab a slice and dig in! [GMG Originals]

Halloween is on its way, and it's time to start thinking about spooky ways to entertain! Hot Dog Spiders are a fun Halloween-themed way to eat everyone's favorite pigs in a blanket. You'll have a blast putting these together, and you can even get the kids involved! You'll love how these rolls look like little ninjas - until you stick them in the oven! The "spider legs" will start to sizzle and separate once out of the oven. Feel free to sub in mustard for the spider eyes if you can't find black sesame seeds. Ingredients: - 1 package of hot dogs - 1 tube refrigerated crescent dough - 1 teaspoon black sesame seeds - Ketchup, for serving Directions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Cut each hot dog in half lengthwise, then cut each piece in half crosswise (each hot dog will make 4 treats). Keeping the middle intact, use the tip of a knife to make 3 slices at either end of each hot dog piece (this will make 4 legs on either side). Once all the hot dogs are cut, seal the perforations in the dough, cut the dough into strips, about 1 inch wide and 2 inches long (you may not use all of the dough). Wrap a piece of dough around the middle of each hot dog, pinching to seal the dough, and place, seam side down, on the prepared baking sheet. Press 2 sesame seeds into the middle of each "spider" to make eyes. Bake until the dough is golden brown and the hot dog "legs" are sizzling and twisted, 10 to 12 minutes. Remove from the oven and serve warm with ketchup on the side. [GMG Originals]

Forget going out for egg rolls and make your own at home! These Pork and Vegetable Crispy Baked Egg Rolls are so tasty and make the perfect appetizer for a party. Since they're baked instead of fried they have a delicious crispy outside with way less of the grease. If you love egg rolls as much as I do, then this recipe is a definite must-try! Ingredients: - 1/2 tbsp olive oil - 1 tsp sesame oil - 1 cup green cabbage, sliced - 1 carrot, shredded - 5 green onions, chopped - 2 garlic cloves, minced - 1 tsp fresh ginger, minced - 1 slice of bacon, chopped - 1/2 lb ground pork - 12 egg roll wrappers - Salt and pepper (to taste) - Additional sesame oil for brushing once egg roll is wrapped Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Heat the olive oil and sesame oil in a wok or large skillet over medium heat. Add the sliced cabbage, shredded carrot and chopped green onions to the pan. Cook and stir for about 1 minute. Next add the garlic, ginger, bacon and ground pork. Break the meat up into pieces and stir until the pork is completely cooked through and no longer pink. Set mixture aside and let cool. Once the mixture has cooled, scoop 1/4 cup into an egg roll wrapper. Fold two opposite corners towards the middle and roll it up (like a burrito). Once rolled, place the egg rolls on the parchment lined baking sheet and brush with sesame oil. Bake for 12-14 minutes. They should be golden brown when done. Serve warm and enjoy! [GMG Originals]

Let's be honest, the last thing you want to do at the end of a busy day is to spend hours making dinner. You have laundry to do, kids to take care of and a glass of wine that needs your attention. This Garlic Butter Shrimp and Rice recipe is what you make when you're looking for a delicious meal that comes together quick. 20 minutes is all you need to have this tasty dish on the table. To make this you're going to want to use a large skillet that will hold all the ingredients (everything gets tossed into the one pan). We used the [Ballarini Treviso Sautee Pan with Lid](https://www.zwilling.ca/zwilling/cookware/75000-560-ballarini-treviso-ceramic-saute-pan#.V-0iDygrKUm). This white ceramic non-stick fry pan will be one of your most impressive kitchen items! It works with gas, electric and induction stove tops AND is dishwasher safe! Added bonus: everything looks beautiful when cooked on the white surface. Ingredients: - 1 cup dry rice - 6 tbsp butter - 3-4 garlic gloves, minced - 1 bag extra large, cooked, peeled, deveined shrimp - 1/4 cup parmesan cheese, shredded - 3 tbsp skim milk - 2 tbsp fresh parsley, chopped - Salt and pepper, to taste - Shredded parmesan cheese for garnish, optional Directions: Prepare rice according to the package directions. In a large skillet, melt butter over medium-heat. Add garlic and cook for 3 minutes, or until lightly browned, stirring frequently. You don't want to burn the garlic. Stir in the shrimp and cook for 1 minute, stirring frequently. Add prepared rice to the skillet and mix until well combined. Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through. Remove from heat. Garnish with parmesan cheese. Serve and enjoy! http://www.shared.com/garlic-butter-shrimp-and-rice-is-an-easy-no-stress-dinner-2024688040/ [GMG Originals]

With fall and the holidays coming up, baking season is upon us! It's that time of the year where there is never a shortage of events or gatherings to cook something up for. These Fluffernutter Chocolate Chip Blondies are the ultimate potluck or bake sale dessert, and they're totally overloaded with delicious ooey, gooey toppings. From the melted chocolate chips, to the marshmallow and peanut butter adding to the chewy factor, this dessert is guaranteed to be a hit. Make sure you've got plenty of milk handy for dipping! Ingredients: - 1 cup (2 sticks) unsalted butter, softened - 3/4 cup creamy peanut butter - 1 cup brown sugar - 1/2 cup sugar - 2 eggs - 1/2 teaspoon salt - 1 teaspoon baking soda - 2 1/4 cups flour - 2 cups semi-sweet chocolate chips - 1 1/2 cups mini marshmallows Directions: Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving enough room to hang over the edges. Spray lightly with cooking spray. In a mixing bowl, cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, mixing between each addition. Add salt and baking soda and mix again. Add flour, mixing until just incorporated. Stir in chocolate chips and marshmallows. Spread into the prepared pan. Bake on the center rack for 20-23 minutes or until golden and edges start to pull away from the sides of the pan. It will be slightly jiggly from the marshmallows, but will set up as it cools. Do not overbake. Allow to cool completely before cutting. [GMG Originals]

When back to school season comes around, life can get so busy it can be hard to keep track of fun and different snacks to munch on to keep your kids' (and your own!) energy levels up. These No Bake Monster Balls are filled with a variety of treats that you will love! From the chocolate that'll satisfy your sweet tooth, to the oats that'll give the crunch factor, these balls are so easy to make in advance and take on the go. These are a great option when you're all cookie'd out. Ingredients: - 2 1/2 cups old-fashioned oats - 1 cup creamy or crunchy peanut butter - ½ cup honey - 1 teaspoon vanilla extract - ½ cup mini chocolate chips - ½ cup mini M&M candies Directions: In a large bowl, stir together the oats, peanut butter, honey and vanilla until well combined. Stir in the chocolate chips and M&M candies. Roll dough into 2-tablespoon sized smooth balls and place on a parchment-lined baking sheet. Place in the refrigerator for 30 minutes or enjoy right away. Once the balls have set, transfer them to an air-tight container and store in the refrigerator for up to 2 weeks. [GMG Originals]

Leave the take out menus for another night and try these easy to make Baked Orange Chicken Meatballs. They are perfect to have for any dinner or even to prepare in advance for lunch the next day. Get in control of your food by knowing exactly what is in your meal. Super easy to make and only take about a half hour to prepare so you will have these fresh meatballs ready before the delivery driver even would have made it to your house! Ingredients: Meatballs - 1/4 cup milk - 1.4 cup Panko breadcrumbs - 1 1/2 lbs ground chicken - 2 cloves garlic, minced - 1 tsp fresh ginger, minced - 2 tbsp scallions, minced - 2 tbsp soy sauce - 1/4 tsp salt - 1/4 tsp black pepper Sauce - 1 1/2 tsp sesame oil - 1 1/2 olive oil - 2 cloves garlic, minced - 1 tsp fresh ginger, minced - 1 1/2 tsp crushed red pepper flakes - 4/3 cup orange marmalade - 1/4 cup hoisin sauce Directions: Preheat oven to 500 degrees Fahrenheit. Combine your milk and Panko breadcrumbs in a small bowl. Stir it and then set aside for 5 minutes. Using a large bowl, add your chicken, garlic and ginger. Then add your scallions, soy sauce, salt, and pepper. Then add your milk-soaked breadcrumbs to the mixture and stir it up. For your meatballs by hand using approximately 2-3 tbsp of the mixture per meatball. Place them in a greased mini muffin tin and bake for 12 to 15 minutes. While the meatballs cook, prepare your orange sauce by adding the sesame oil and olive oil in a small sauce pan on a medium-low heat. Add your garlic cloves and ginger and let cook for about 2 minutes until the garlic and ginger are golden brown. Once your garlic and ginger are cooked enough add the red pepper flakes, orange marmalade and hoisin sauce and stir until thickened. When your sauce is ready, pour it over the meatballs in a dish and toss until all of the meatballs are coated. Serve with a little garnish and some rice and you wont be needing those take out menus anymore! [GMG Originals]

Taquitos are such a favorite snack for so many people - how could you beat delicious taco filling all rolled up in a flour tortilla? Until now...Apple Pie Taquitos are guaranteed to be your new go-to dessert! These rolls are the ultimate easy treat, the best for those who may not love baking. It really is as simple as spooning pie filling in a tortilla, and giving it a roll and toss with cinnamon and sugar. Really want to spoil your taste buds? Give it a dip in some caramel before it heads to your mouth! Ingredients: - 1 can (20 ounces) apple pie filling - 8-12 medium soft flour tortillas - ¼ cup unsalted butter, melted - ½ cup sugar - 1 teaspoon cinnamon Directions: Preheat oven to 350 degrees. Brush a 9x13 baking dish with some of the melted butter. In a shallow plate mix together the sugar and cinnamon. Lay a tortilla flat and top with a couple tablespoons of the apple pie filling. Tightly roll up the tortilla. Brush the taquito with butter the roll it through the sugar/cinnamon mixture. Place the taquito in the prepared baking dish. Repeat with remaining tortillas and apple pie filling. Bake for about 15 minutes or until the taquitos start to get golden on top. Serve with caramel sauce if preferred. [GMG Originals]

These baked potatoes take a simple shepherd's pie and transform it into a one-dish wonder. After tasting the gooey, cheesy, beef stuffed potatoes, you'll probably wish that you'd made more! This recipe is super easy and totally filling. It is the perfect comfort food for a cool evening and so easy to make! The ingredients are likely in your cupboard, so no need to run to the grocery store to stock up for this recipe. You don't even have to peel the potatoes! This recipe serves 4-6 people, toss a little garden salad on the side and you've got dinner! Ingredients: - 4-6 baking potatoes - 1 pound lean ground beef - 1/2 medium onion, chopped (about 1/2 cup) - 1 garlic clove, crushed or minced - 3/4 cup tomato paste (one 6-ounce can) - 1/4 cup Worcestershire sauce - 1 1/2 cups beef broth - 2 cups frozen mixed vegetables, thawed (carrots, peas, corn and green beans) - 1 cup (about 4 oz. ) shredded cheddar cheese Directions: Bake the potatoes in the oven at 400 degrees Fahrenheit for about an hour or, until they can be pierced easily with a fork. If you don't want to use the oven you can cook them in the microwave: each potato for about 10 minutes, rotating after five minutes. While the potatoes cook, heat a skillet over medium heat, add: ground beef, onion, garlic, a pinch of salt and pepper. Drain away any grease. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer and cook until thickened slightly. Season with salt and pepper to taste. Cut a slit down the length of one potato then another one perpendicular to make an 'X' Squeeze the sides of the sides of the potato to open it up. Spoon the filling into the potatoes and top with shredded cheese. Place in oven at 400 degrees Fahrenheit for about 5 minutes until cheese is melted. Enjoy! [GMG Originals]

If you're a cheesecake lover, then you're going to LOVE these adorable bite sized cheesecake bites. They're creamy, smooth, decadent and definitely delicious! These White Chocolate Raspberry Cheesecake Bites are easy to make and are perfect for sharing at any birthday, holiday, party...or a regular Tuesday evening. Unlike a normal cheesecake, these individual cheesecakes are an easy on-the-go dessert, but they're also super simple to store for later. Whip up a batch and keep them in the freezer until you need them. Serve this at your next party and watch them disappear in a flash! Ingredients: For the Crust: - 1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies) - 6 TB salted butter, melted For the Custard: - Half bag (6 oz) pure white chocolate chips - ¼ cup half and half - 1½ (12oz total) blocks whole cream cheese, softened to almost melted - ¼ cup sugar - 2 large eggs - 1 tsp vanilla extract For the Raspberry Sauce: - 5 oz frozen or fresh raspberries - 1 TB granulated sugar - 1½ tsp cornstarch dissolved in 3 TB water Directions: Make Crust: In a large bowl, mix fine Oreo cookie crumbs with butter until well incorporated. Scoop 1 slightly rounded tsp crumb mixture evenly into lined mini muffin tins. Press down to form bottom crusts. Preheat oven to 325F, with rack on lower middle position. Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside. Make Custard: In heavy saucepan or double boiler, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture. Scoop or pour 1 rounded TB of custard evenly into lined mini muffin tins. Dollop ½ tsp raspberry sauce over the custard. Gently use a thin knife or toothpick to lightly swirl. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge. If keeping longer than a couple of days, you can freeze them. Top with whipped cream and serve. http://www.shared.com/white-chocolate-raspberry-cheesecake-bites-are-bite-sized-deliciousnes-2000249671/ [GMG Originals]

Skewers are an easy crowd-pleasing meal that don't take very long to make. They are easily customized and you can even make several different types for one meal! This incredibly easy recipe doesn't need a whole lot of ingredients and is sure to impress everyone. Try it out and let us know if you like it! Ingredients Needed: - Chicken (boneless) - Pineapple - Teriyaki sauce - Wooden Skewers Directions: Cut your chicken into even sized cubes - or as close to even as you can. That way they will cook consistently. Cut up your pineapple into similar size pieces. Alternate chicken and pineapple to fill up your skewer. Line the grill with your skewers. Brush with Teriyaki sauce until evenly coated. Flip the skewers while they cook adding sauce to the other side. Once chicken is fully cooked pull off the skewer and serve over a bed of rice to enjoy the delicious flavor! [GMG Originals]

Watermelon Rice Krispie Treats Are a Sweet and Portable Treat For a sweet (and portable) treat that won't be dripping down your arms, try these Watermelon Rice Krispie Treats! These are adorable with the realistic red and green colors, so easy to make in round baking pans, and the "seeds" are yummy mini chocolate chips! Who wouldn't want to munch on one of these creative slices for a picnic or backyard get-together? Line them up for serving and everyone will be lining up for a bite! Ingredients: For the Rind - 1 1/2 Tbsp salted butter - 2 1/2 cups miniature marshmallows - Green food coloring - 2 cups Rice Krispies cereal For the Center - 2 Tbsp salted butter - 3 1/2 cups miniature marshmallows - Pink or red food coloring - 3 cups Rice Krispies cereal - 2 tsp mini chocolate chips Directions: Spray a 9-inch round cake pan with non-stick cooking spray, set aside. For the rind portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat. Add in 2 1/2 cups marshmallows and green food coloring and cook and stir just until marshmallows have melted. For the center portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat. Add in 2 1/2 cups marshmallows and red food coloring and cook and stir just until marshmallows have melted. Remove from heat and mix in 2 cups Rice Krispies, stir until evenly coat. Pour into prepared baking dish and let cool just slightly (so it's not too hot to the touch), spray hands with non-stick cooking spray and spread and press mixture around outer edge to create a rind that is no more than 1-inch thick. Remove red colored mixture from heat and stir in 3 cups Rice Krispies. Pour into center of cake pan and once cool enough to handle spray hands with non-stick cooking spray and spread into an even layer. Let cool then sprinkle and press chocolate chips randomly over pink portion. Cut into 6 - 8 wedges. Put one popsicle stick in each wedge. Enjoy! You can store these treats for later in an airtight container. http://www.shared.com/watermelon-rice-krispie-treats-1983962681/ [GMG Originals]

This Butterfinger Dessert Lasagna is a peanut butter lover's dream. With layers of of butterscotch pudding, Nutter Butter cookies, and crushed Butterfingers, this is the ultimate dessert and it ain't your average lasagna. When it comes to difficulty level, this one is just about the easiest you can make in a pinch. But with a layer of cheesecake mousse, the level of decadence is off the charts - anyone who gets a piece will count their lucky stars! Ingredients: - 1 (3.4 ounces) box instant butterscotch pudding - 2 cups + 3 tablespoons milk, divided - 8 ounces cream cheese - 1/2 cup peanut butter - 1/2 cup powdered sugar - 1 (8 ounces) tub whipped topping, divided - 24 Nutter Butter cookies - 7 fun-sized Butterfingers bars, chopped - Melted peanut butter Directions: In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling. Using a hand or stand mixer, beat together the cream cheese, peanut butter, sugar, and 3 tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired. [GMG Originals]

I grew up on Sloppy Joes, so they've always been one of my favorite go-to meals. When I saw that you could make them with less of the mess I was super excited to give them a try! These Unsloppy Joes do not disappoint on their cleanliness claims, plus they're just as delicious as the original! These little pockets of meaty cheesy goodness are guaranteed to be a big hit with the family at dinnertime. They're so easy to whip up that you can get your kids to give you a hand in the kitchen while you're making them. Try them tonight and watch as your family gobbles them up in a flash! Ingredients: - 1lb lean (at least 80%) ground beef, cooked, drained - 1 can (15 oz) sloppy joe sauce - 1 teaspoon chili powder - 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits - ½ cup shredded cheddar cheese (2 oz) - 2 tablespoons butter, melted Directions: Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet. Brush melted butter over the tops of each pocket. Bake 9 to 14 minutes or until golden brown. [GMG Originals]

I remember Dunkaroos as a child - that sweet treat that my parents would never let me eat! I could only sneak the little cookies dipped in too-sweet-for-anybody icing if my friends at school had them in their lunch boxes. Now, this back-to-school snack can be whipped up from scratch! It's not difficult to do and you'll know exactly what ingredients you're putting in so you can feel better about avoiding weird ingredients that you can't pronounce. Divvy them up in mini Tupperware containers as the perfect addition to a packed lunch. Ingredients: For the cookies - 1 ¼ cups flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon cinnamon - ¼ teaspoon salt - ¼ cup butter - ⅓ cup light brown sugar - 1 large egg - ½ teaspoon vanilla For the frosting - ½ cup room-temperature unsalted butter - 2 cups confectioners' sugar - ½ teaspoon salt - ¼ teaspoon vanilla extract - 1 to 2 tablespoons whole milk - ½ cup rainbow sprinkles Directions: To make the cookies, in a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside. Using a stand mixer or hand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and add the flour mixture until just combined. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days. While the cookies are chilling, to make the icing, using a stand or hand mixer, beat the butter and confectioners' sugar until light and fluffy, 2 minutes. Add the salt, vanilla and 1 tablespoon of milk, and beat until smooth. Continue adding milk until the frosting is fluffy, then gently stir in the sprinkles. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Lightly flour a kitchen surface, then place the dough on top and lightly flour the dough. Using a rolling pin, roll the dough to a ⅛-inch thickness. Use a small cookie cutter to punch out shapes and transfer them to the prepared baking sheet. Bake until the bottoms and edges of the cookies turn golden brown, 5 to 7 minutes. Remove the cookies from the oven and transfer them to a cooling rack. When they're completely cool, dip in the frosting and serve. [GMG Originals]

This dessert might look like a regular baked cake, when in fact it's completely made of fruit! Watermelon Cake is a delicious, easy to make no-bake cake you can whip up in only 20 minutes. It's perfect for those looking for a healthier treat that doesn't scrimp on flavor. All you need to make this refreshing dessert is a large seedless watermelon, a tub of Cool Whip and a selection of fruit to use for toppings. We used kiwis, raspberries, blueberries and strawberries, but you can use whatever fruit you like. If you want to get creative with your toppings feel free to experiment with chocolate chips, nuts and shredded coconut...you really can't go wrong! Ingredients: - 1 whole seedless watermelon (about 6lbs) - 1 tub (8 oz) Cool Whip topping, thawed - 1 kiwi, sliced - 3 strawberries, hulled - 1/3 cup raspberries - 1/4 cup blueberries Directions: Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind. Pat melon with paper towels to dry; place on platter. Frost with Cool Whip. Decorate with fruit and serve. http://www.shared.com/watermelon-cake-will-make-a-cool-addition-to-your-next-summer-cookout-1957407437/ [GMG Originals]

Need a cake for a party coming up? Forget about expensive ice cream cake, and don't waste your money on a regular old birthday cake - this Reese's Ice Cream Cake is a party in your mouth, absolutely delectable with toppings galore, and so easy to put together at home! Made with a combination of Reese's chocolate crumble, and a homemade peanut butter chocolate blend in between layers, this is a sweet treat that won't soon be forgotten! All it takes are some ice cream sandwiches and you can whip one up in no time! Ingredients: - 18 vanilla ice cream sandwiches - 1 cup peanut butter - 1 9.5 oz package Reese's peanut butter cups (12 cups total) - 6 tablespoons caramel sauce - 6 tablespoons hot fudge sauce - 12 oz whipped topping Directions: Place peanut butter in a microwave safe bowl. Microwave for 30 seconds, or just until peanut butter has begun to melt. Stir. Place 6 ice cream sandwiches (unwrapped) on a serving platter. Spread 1/2 of the melted peanut butter over the sandwiches. Chop 4 peanut butter cups and sprinkle over the peanut butter. Drizzle 2 tablespoons of chocolate sauce over peanut butter cups followed by 2 tablespoons of caramel sauce. Arrange 6 more ice cream sandwiches over the sauce. Spread remaining peanut butter over sandwiches followed by 4 chopped peanut butter cups, 2 tablespoons of caramel sauce and 2 tablespoons of chocolate sauce. Place remaining 6 sandwiches on top. Spread whipped topping over the top and sides of ice cream cake. Chop remaining 4 peanut butter cups and sprinkle over the top of the cake. Drizzle remaining caramel and chocolate sauces over the top. Freeze cake until ready to serve, and keep leftover cake frozen. [GMG Originals]

Lasagna is one of those classic dinners that everybody loves, but it just takes so long to put together! Spending at least an hour on a meal just isn't practical for busy weeknights. Pepperoni Pizza Lasagna Rolls bring together pizza and lasagna, and you can roll these up in 30 minutes plus bake time. With that creamy ricotta you remember from the original savory dish, these lasagna rolls are packed with added pepperoni, and a delicious homemade sauce. This dish can even be made the night before and baked the next day. Get rollin' this week for a yummy meal! Ingredients: For the sauce - 1 tablespoon unsalted butter - 1 teaspoon extra virgin olive oil - 2 garlic cloves, minced - 1/2 of a medium yellow onion, diced small - 28 ounce can diced tomatoes - 3 ounces tomato paste - 1 teaspoon dried basil - 1/2 teaspoon dried oregano - 1/2 teaspoon sugar - Pinch of red pepper flakes - Salt and pepper to taste For the lasagna rolls - 10 traditional lasagna noodles, cooked, drained and rinsed with cold water - 2 cups of the pizza sauce you prepared - 1 egg, lightly beaten - 1 1/4 cup part-skim ricotta cheese - 1 1/2 cups grated mozzarella cheese, divided - 3/4 cup grated Parmesan cheese, divided - 1/4 cup chopped fresh parsley - 1/4 teaspoon pepper - 3 ounces sliced pepperoni (50-60 slices) Directions: For the sauce, in a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in diced tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out. Simmer for 15 minutes. Cool slightly. With a blender, carefully blend until sauce has desired texture. Store in fridge unless using immediately (it makes more than is needed for this recipe. Refrigerate or freeze extras.). For the lasagna rolls, preheat oven to 350 degrees. Cook noodles according to directions on package. Once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don't stick together. Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside. Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated Parmesan cheese, parsley and pepper until well combined. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving. [GMG Originals]

If your family is anything like mine, they adore Finding Nemo! If you're planning on heading out to see this cinematic favorite, whip up a batch of these adorable Finding Nemo-themed cupcakes to take along, or bake these for a birthday party to really wow your kids! These cupcakes look fancy, but they really are so easy to put together. All you need to do is bake some vanilla cupcakes from a box, tint your frosting to a pretty ocean hue, and get 'em candied! This is a fun project to include the kids with, and the hardest part is eating them up! But don't worry, these cupcakes don't mind coming along for the ride - trust us, these little Squirt turtles so totally rock! Ingredients: For the cupcakes - Vanilla cupcake mix For the frosting - 1 (8 oz) pkg cream cheese, at room temp - 1.5 cups powdered sugar - 1.5 cups cold heavy whipping cream - ½ teaspoon vanilla extract For the Squirt decoration - Sour Peach Gummy Rings candies - Gumdrop candies (red and green) - Spearmint Leaves candies - Mini chocolate chips - Wooden kitchen skewer or toothpick Directions: For the cupcakes, prepare your vanilla cupcakes according to the box directions. For the frosting, whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed), then beat in ½ tsp vanilla extract. Fold the whipped cream into the cream cheese mix. Tint your frosting with blue coloring until the desired color. Keep it covered in the fridge until ready to use on your cupcakes. When cupcakes have cooled, frost the cupcakes. For each cupcake decoration, slice off and discard the bottom half of a red gumdrop. Place the gumdrop top on the center of a Gummy Ring to create a turtle shell. Set the shell atop the cupcake, pressing down slightly to stick it in place. For fins, slice a Spearmint Leaves candy in half. Then use an oval fondant cutter to cut each half into two pieces. Use the outer pieces for the front fins and the inner pieces for the hind fins. For the head, use a kitchen skewer or toothpick to poke eye holes in the sides of a green gumdrop. Press a mini chocolate chip into each hole, using a dab of white icing to help hold it in place. Set the head in place, again pressing down slightly so that it sticks to the frosting. http://www.shared.com/these-finding-nemo-cupcakes-so-totally-rock-1960250482/ [GMG Originals]

These dessert tacos are made to impress in just a few steps - you have the flexibility to go with whatever fruit you like, layer in some ice cream scoops and drizzle on caramel, jam or chocolate sauce. These are easy to whip up for an impromptu confection using whatever sweet ingredients you've got in your cupboards. Try serving this buffet style at your next party - everyone can select their own toppings and sauces for a dessert fiesta! Just make sure to get some extra tortillas since these will get gobbled up quick! Ingredients: - 1/2 cup white granulated sugar - 2 tablespoons cinnamon - 1 cup vegetable oil - 6 small flour tortillas, use small size or cut small rounds from larger ones - 1 mango, peeled and chopped - 4 kiwi, peeled and chopped - 1 cup fresh strawberries, hulled and sliced - 1 pint vanilla ice cream - chocolate syrup - Caramel sauce - Squeezable jam Directions: In a large shallow dish mix together the granulated sugar and the cinnamon. Set to the side. In a large skillet heat the canola oil until hot. Place one tortilla in the skillet cook for 10 seconds then use tongs to flip over. Remove from the skillet, drain quickly on a paper towel. Dip both sides in the cinnamon sugar. Shake excess cinnamon sugar off and quickly fold while tortilla is still warm. Repeat until all the taco shells are cooked. Once the taco shells are cooked, fill tacos with 2-3 small scoops of vanilla ice cream, add chopped fruits of your choice, and drizzle with chocolate syrup, caramel sauce or squeezable jam. http://www.shared.com/dessert-tacos-are-made-to-impress-in-just-a-few-steps-1935799775/ [GMG Originals]

Cookie dough and pizza combined?? This dessert is too good to be true...almost! With a baked chocolate chip cookie base topped with cookie dough and delectable chocolate and caramel sauces, this dessert pizza will bring your sweet tooth dreams to life! Better make sure you've got some friends and family around to help you finish off this indulgent "pie" - if not, you may end up eating it all yourself! But really, there's no shame in that either... Ingredients: - 1 tube refrigerated chocolate chip cookie dough, room temperature - 12 ounces semisweet chocolate chips, 1 package - 1/4 cup heavy cream - 3/4 cup butter, room temperature - 3/4 cup brown sugar - 1/4 cup sugar - 2 teaspoons milk - 2 teaspoons pure vanilla extract - pinch of salt - 2 cups all-purpose flour - 1 cup mini semisweet chocolate chips Directions: Preheat oven to 350°F. Line a pizza pan with foil and mist lightly with cooking spray. Using the palms of your hands, work the premade cookie dough into a circular crust shape almost completely to the edges of the pan. Bake the crust for 15 minutes or until golden brown. Cool completely. While the crust cools, prepare your cookie dough topping. In the bowl, beat the butter, brown sugar & sugar until creamy, about 2 minutes. Add the milk and vanilla and beat again. Lastly, add the salt and flour and gently beat to combine. Stir in the miniature chocolate chips. Roll tablespoon-sized balls of cookie dough and place them onto a foil-lined baking sheet. Pop the cookie dough balls into the fridge to keep chill while the crust continues to cool. Right before assembling pizza, roughly chop the dough balls into smaller pieces. Once the crust has cooled, prepare the ganache: in a microwaveable bowl, combine the semi-sweet chocolate chips and the heavy cream. Microwave for 45 seconds and then stir until smooth, careful not to scorch chocolate. Spread the ganache over top of the cookie crust in an even layer, extending the ganache all the way to the outer crust's edges. Immediately top with the chopped chocolate chip cookie dough pieces. Allow the pizza to sit in the fridge for about 10 minutes or until set, top with chocolate and caramel drizzle then cut into wedges and serve! Store leftovers in the fridge. [GMG Originals]

This frozen margarita cake is perfect for those days when you would prefer to eat your cocktail, rather than drink it! Every bite is like a little taste of the tropics with it's refreshing lemon-lime flavors paired with some "zing" from the tequila. It tastes just like a margarita...only better! This cake is boozy, but if you prefer to omit the tequila it won't affect the deliciousness of the dessert - the tangy citrus flavors are yummy all on their own! Also, it comes together really easily - with no baking required - but if you're short on time you can substitute a store-bought pie crust to shave off a couple minutes from the prep work. So, if you're in the mood for a dessert that tastes like summer, you'll have to give this frozen margarita cake a try! Ingredients: Crust - 2 cups crushed graham cracker crumbs - 2 tbsp sugar - 1/2 cup melted butter Cake Filling - 1 12 oz can of frozen concentrated margarita mixer - 2 1/2 cups vanilla ice cream - 2 1/2 cups lime sherbet - optional 2 tbsp tequila Whipped Topping - 1 cup heavy whipping cream - 2 tbsp sugar Directions: About 20 minute before, set out ice cream, sherbet and margarita mix to soften. Combine graham cracker crumbs and sugar, mix well. Add melted butter to graham cracker crumbs, stir until completely combined. Press crumbs into bottom of springform pan. Place pan in freezer. Combine vanilla ice cream, sherbet, margarita mix and optional tequila. Keep stirring until everything is completely combined. Add ice cream mixture to springform pan. Smooth out top and place springform pan back in the freezer for at least a hour. When ready to serve, whip heavy cream til soft peaks form. Add sugar and continue whipping until the cream forms stiff peaks. Add whipped cream to top and decorate with lime slices (optional). You can serve immediately or return to freezer for a few minutes to allow whipped cream to harden more. [GMG Originals]

Move over fruit jams, we have a new spread in town! Slow cooker bacon jam is one of the best recipes around. You can basically slather this stuff on anything! From appetizers, bread, crackers, cheese, sandwiches, hamburgers, eggs, (or even straight out of the jar), bacon jam has got to be the world's most versatile - and delicious - condiment. This is guaranteed to be the best savory jam you will ever taste. The combination of sweet, salty and smoky flavors makes this an irresistible and unforgettable spread. I mean, when bacon is this delicious, why not put it on everything? Ingredients: - 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces - 2 medium yellow onions, diced small - 3 garlic cloves, smashed and peeled - 1/2 cup cider vinegar - 1/2 cup packed dark-brown sugar - 1/4 cup pure maple syrup - 3/4 cup brewed coffee Directions: In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. [GMG Originals]