No Bake Hershey Bar Pie

This No Bake Hershey Bar Pie, hands down, has got to be the epitome of chocolate pies! It’s soooo yummy and rich with chocolate.

It is also super easy to prepare and comes out looking and tasting delicious.

You can make this with plain Hershey bars instead of Hershey’s with almonds. But the almonds give a nice crunch.

This pie is soooo creamy, sweet, and chocolatey!! You absolutely must give it a try!

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No Bake Hershey Bar Pie
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No Bake Hershey Bar Pie
Prep Time
5 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
1 hr 20 mins
 

No Bake Hershey Bar Pie is about as easy to make as it gets! You can have your chocolate fix in under 30 minutes.

Course: Dessert
Cuisine: American
Keyword: No Bake Hershey Bar Pie
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 prepared graham cracker crust
  • 1/2 cup milk
  • 16 large marshmallows
  • 1 8 ounce Hershey chocolate bars with almonds, chopped (or the equiv in smaller bars)
  • 1 cup whipping cream
Instructions
  1. Heat the milk and marshmallows in top of a double boiler. Add the Hershey bar and stir until melted and combined. Allow to cool to room temperature.
  2. Whip the cream until stiff.
  3. Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
  4. Chill at least one hour or until firm.

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Asiago Parmesan Tilapia

This Asiago Parmesan Tilapia is such a delicious, simple, and quick to make recipe….. Under 20 minutes. Quick enough for a week day meal. The bake time is perfect and the cheese is nice and bubbly.

Asiago Parmesan Tilapia

I love fish recipes with a mayo type coating. It keeps the fish nice and moist. No dry fish here!

The first time I used tilapia like the recipe calls for but I’ve also used catfish. I think this would work with any mild white fish.

This will be a staple at my house, and I’ll use it with whatever fish my neighbor catches…..

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Asiago Parmesan Tilapia
Ingredients
  • 12 -16 ounces tilapia fillets thawed
  • 1/2-1 lemon juiced!
  • 1 -2 tablespoon mayonnaise
  • 1/4 cup shredded parmesan cheese freshly shredded or grated is best!
  • black peppercorns freshly ground (to taste!)
  • 4 tablespoons shredded asiago cheese
Instructions
  1. Preheat oven to 425°F.
  2. Spray a 13x9 Pyrex dish with cooking spray.
  3. Combine the lemon juice, mayonnaise, Parmesan cheese, and black pepper in a bowl.
  4. Place the thawed tilapia fillets in the baking dish ~ top with mayo/parmesan cheese mixture ~ spread to cover fillets.
  5. Bake at 425F for 10-12 minutes, just until fish flakes.
  6. Top baked fillets with grated asiago cheese ~ (about one tablespoon per fillet). Bake 5 more minutes until asiago cheese is lightly browned.

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Grown Up Grilled Cheese

This Grown Up Grilled Cheese is a delicious sandwich! Unique flavor! Truly comforting! It’s so delicious, ooey, gooey and good.  (Goes great with Grandma’s Easy Chicken Noodle Soup!)

 

This is a foodie sandwich with adult details like delicious pesto and a hot mayo. The two kinds of cheese blend together into a nice oozy thick layer.

With the sweetness of the onion and the peppery flavor of the arugula, you have a celebration in your mouth!

The sriracha sauce gives it a nice kick with heat and flavor. Give this sandwich a try!

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Grown up Grilled Cheese
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is not kiddie food, this is a Grown Up Grilled Cheese.

Course: Sandwiches
Cuisine: American
Keyword: Grown Up Grilled Cheese
Servings: 1
Calories: 225 kcal
Ingredients
  • 2 slices country bread rustic
  • 1 slice vidalia onion
  • 2 slices Swiss cheese
  • 2 slices Fontina cheese sliced thin
  • 2 leaves arugula
  • 1/4 cup basil leaves
  • 1/4 cup olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 tablespoon Parmesan cheese
  • 1 teaspoon sriracha hot chili sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
Instructions
  1. Spread softened butter on the outside of each bread slice.
  2. In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
  3. In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon.
  4. Depending on heat, add to desired taste.
  5. Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
  6. Put one buttered side of bread down; spread with pesto mixture; add 2 slices Swiss and two slices fontina cheese, add onion slice and top with arugula.
  7. Spread other slice of bread with hot mayo. Put the mayo side inside.
  8. Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.

 

Enjoy!

Try it with Grandma’s Easy Chicken Noodle Soup.

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Perfect Hard-Boiled Eggs

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Nice ‘n Easy Egg Rolls

These easy egg rolls are baked and are lower in fat with the same taste as the fried ones. Your family will not be able to tell the difference between the baked ones and the fried ones!

easy egg rolls

These are very easy and taste wonderful. The seasonings are perfect.

Serve these egg rolls along side this Easy Fried Rice for a complete Oriental meal!

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Nice 'n Easy Egg Rolls
Ingredients
  • 1 16 ounce package egg roll wraps
  • 1/2 cup dried mushroom
  • 1 large boneless skinless chicken breast
  • 1 garlic clove minced
  • 1 tablespoon cooking oil
  • 16 ounces fresh bean sprouts
  • 2 cups cabbage shredded
  • 1/2 cup green onion thinly sliced
  • 1/2 cup bamboo shoot sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon ginger grated
  • 1/2 teaspoon artificial sweetener
  • 1/2 teaspoon salt
Instructions
  1. Soak the mushrooms in warm water for 30 minutes. Drain, chop, discard stems.
  2. Chop the chicken.
  3. Stir fry the chicken and garlic quickly in heated cooking oil for 2 minutes. Add the vegetables; stir fry for 3 minutes more.
  4. Blend the soy sauce into the cornstarch, ginger, sugar, and salt. Stir into the chicken mixture and cook until thickened.
  5. Cool.
  6. Wrap 2 Tbsp filling in wrapper burrito style. Bake on cookie sheet at 350° for 20 minutes. For extra brown rolls, brush with egg white mixed with a little water, before baking.

Serve as a side to Easy Fried Rice.

Tips and Tidbits For Nice ‘n Easy Egg Rolls

I saw a great tip on the Rachael Ray Show on how to “bake fry” foods.

Preheat about 1/4 cup of oil on the cooking sheet you will be baking the egg rolls in. When you are ready to bake the egg rolls take hot sheet pan out of the oven: roll them through the hot oil and bake as directed.

(The oil should sizzle when the egg roll is dredged through.) BE CAREFUL!!! REMEMBER PAN WILL BE HOT!!!! The egg rolls come out crispy and delicious!

If you use cooking spray instead of oil to stir fry the ingredients, it tastes better and really cuts down on calories.

Use the packaged coleslaw mix instead of regular cabbage and then make the rest as stated. Much less prep work.

Great as a side to Easy Fried Rice.

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Easy Fried Rice

I fell in love with fried rice on my two year stint in Japan with the U.S. Air Force. Unfortunately I’ve never been able to make it at home very well. That is until I came across this very easy fried rice recipe. When I say “easy”, I mean EASY.

fried rice

The big secret is that you must use leftover rice!

The recipe lends itself to other leftovers too. That makes it family friendly in my book. Disguising leftovers to look like something else. Fried rice is perfect for that.

Serve Nice ‘N Easy Egg Rolls with it and you’ve got a complete oriental meal.

Pass extra soy sauce and be sure to have mustard sauce for the egg rolls!

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Easy Fried Rice
Ingredients
  • 3 cups cold leftover cooked rice
  • 1/2-1 cup oleo
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 carrots diced
  • 1 cup frozen peas
  • 3 eggs beaten
  • 1/4-1/2 cup soy sauce to taste
  • pepper
Instructions
  1. Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
  2. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet.
  3. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce.
  4. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
  5. Fry until steamy hot stirring often.

Serve with Nice ‘N Easy Egg Rolls!

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Perfect Restaurant Style Mexican Rice

This Perfect Restaurant Style Mexican Rice is just like a good Mexican restaurant rice. Many recipes taste good… but the texture just isn’t right. You know how it is… It may be delicious but kinda “gloopy and wet.”. Not with this recipe!

Restaurant Style Mexican Rice

Everything is pureed and cooked in. There are no chunks of anything… just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor.

Try this. You will throw away all of your other Mexican rice recipes- this is the one you have been looking for for years!

I recommend following the cooking instructions as directed. Proceed at your own peril if you stray.

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Perfect Restaurant Style Mexican Rice
Ingredients
  • 12 ounces tomatoes very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste may omit if using canned tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro minced
  • 1 lime
Instructions
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process the tomato and onion in a food processor or blender until pureed and thoroughly smooth. Transfer the mixture to a measuring cup and reserve exactly 2 cups. You don't need any excess for this recipe.
  3. Remove the ribs and seeds from 2 jalapenos and discard. Mince the flesh and set aside. Mince the remaining jalapeno in the same manner. Set aside.
  4. Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.
  5. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  6. Heat the oil in a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready.
  7. Add the rice and fry stirring until the rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  8. Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
  9. Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  10. Cover the pan and transfer to the preheated oven to bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stir well after 15 minutes.
  11. Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.

You’ll love this rice! Money back guarantee.

Goes great with Spicy Tex/Mex Skillet Pork Chops

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Spicy Tex/Mex Skillet Pork Chops

These Spicy Tex/Mex Skillet Pork Chops can be a little to spicy for some! But you can prepare them to suit your taste.

Spicy Tex/Mex Skillet Pork Chops

If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder.

Whether you make it hot and spicy or mild the dish has a nice Tex-Mex style to it.

A nice weeknight meal with very little prep involved and so easy to make.

I like to serve Perfect Restaurant Style Mexican Rice as a side. Great combo!

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Spicy Skillet Pork Chops
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Spicy Tex/Mex Skillet Pork Chops
Ingredients
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 ounce can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
Instructions
  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder.
  3. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  4. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  6. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

Perfect Restaurant Style Mexican Rice is a great side dish with this pork chop dish!

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Chicken Spinach Pasta Bake

In the mood for Italian? This Chicken Spinach Pasta Bake is an easy one-dish pasta dinner that’s a snap to pull together thanks to precooked chicken and frozen spinach.

Canned tomatoes compliment the spinach well and the cream cheese adds the perfect creamy touch.

Easy, flavorful family food. Great for weeknight meals as it’s so simple to throw together and pop in the oven and forget about it!

Comes out bubbly and golden, and it will disappear within minutes!

Give the recipe a try. It’s a great way to use up leftover chicken!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Chicken Spinach Pasta Bake
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Chicken Spinach Pasta Bake
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

Easy, flavorful family food. Great for weeknight meals

Course: Main Course
Cuisine: American
Keyword: Chicken Spinach Pasta Bake
Servings: 6
Calories: 325 kcal
Ingredients
  • 8 ounces uncooked rigatoni pasta
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion about 1 medium
  • 1 10 ounce package frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 1 14 1/2 ounce can Italian-style diced tomatoes, undrained
  • 1 8 ounce container chive & onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese
Instructions
  1. Prepare rigatoni according to package directions.
  2. Meanwhile, spread oil on the bottom of an 11x7" baking dish; add the onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
  3. Drain the thawed spinach well, pressing between layers of paper towls.
  4. Stir the rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
  5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Enjoy!

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Scrumptious California Chicken

I hesitate to say this Scrumptious California Chicken is the best tasting chicken dish I’ve ever had but it’s certainly the best I’ve had in a long time! The combination of ingredients just seems to work.

Scrumptious California Chicken

On top of being super delicious it’s also surprisingly easy!! Excellent chicken dish.

It’s very similar to a dish my mom used to make. She would serve it with a salad, some steamed broccoli and crusty bread.

I always made a sandwich the next day if I was lucky and there were any leftovers.

If you like very easy and totally scrumptious you need to give this recipe a try!

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Scrumptious California Chicken
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • 1/2 teaspoon onion powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 avocados peeled, pitted and sliced
  • 2 to matoes sliced
  • 1 8 ounce package Monterey jack cheese, cut into 10 slices
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat the oil in skillet and add the chicken and onion. Cook 15 minutes or until the chicken is browned and just about done. Add salt and pepper to taste.
  3. Place the chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in the oven for 10 to 15 minutes, until the cheese melts.
  4. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

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Crock Pot Pepper Steak

This Crock Pot Pepper Steak is a version of Pepper Steak compiled from several different recipes and adjusted to taste. The sauce is great for dunking!

Crock Pot Pepper Steak

Great served over steamed jasmine rice with egg rolls on the side. The  sauce does it’s job because the rice soaks up all the wonderful juices!

This pepper steak is the best….wonderful flavor and you’ll love the fact that it is made in the crock pot….how easy is that!

Spicy but addicting! This has the perfect taste, not too spicy and not too blah!

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Crock Pot Pepper Steak
Ingredients
  • 2 lbs boneless beef chuck steaks
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons flour
  • 1 cup beef broth
  • 1/2 cup teriyaki sauce
  • 4 tablespoons Worcestershire sauce
  • 1/8 teaspoon red pepper flakes
  • 1 yellow onion sliced in rings
  • 1 green pepper julienned
  • 1 red pepper julienned
  • 1 fresh tomato diced
  • 1 teaspoon brown sugar
Instructions
  1. Cut the chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
  2. Transfer the chuck steak to a large crock pot.
  3. Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
  4. Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
  5. Stir well and cook on high for two hours.
  6. After two hours of cooking on high, add the onion and peppers, turn the heat down to low and cook for an additional 1 1/2 hours.

Serve over rice or buttered egg noodles.

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By Denise!
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