Lasagna Dip

Lasagna Dip 800 4342

All of the flavours of lasagna in a hot cheesy dip with no regrets!

  • 1/2 pound ground turkey
  • 1 cup lasagna tomato sauce (see below)
  • 1 cup low fat cottage cheese or ricotta or cream cheese
  • 1 cup partially skim mozzarella, shredded
  1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
  2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
  3. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

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S’Mores Bars

annie's cooking lab

S'mores Bars ~ Annie's Cooking Lab

Making homemade marshmallows was on the list of things I wanted to try this summer, I can’t imagine how amazing s’mores would be with some homemade marshmallows, but the summer passed before I got around to it. I’m thinking the marshmallows might happen this winter when it’s cold enough for hot cocoa, but until hot cocoa season comes around, these S’mores Bars were an excellent fix for my need to try making marshmallow! It’s a surprisingly easy process and it tastes so much better than the store-bought ones.

These bars combine all the good things from a s’more made around the campfire into a bar cookie. A thick, slightly salty graham cracker bar on the bottom is a great balance to the chocolate filling and marshmallow topping. I used a combination of semi-sweet and bittersweet chocolate in the middle to help cut the sweetness. If you’re going for the true…

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Oreo Peanut Butter Cup No Bake Dessert


20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

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Snickerdoodle Muffins aka Cinnamon Crunch Muffins


I’ve seen snickerdoodle cookies, but never actually tried one… so although these are supposed to be snickerdoodle muffins, I’m not sold on the name, so I’m renaming them Cinnamon Crunch Muffins. They are a seriously yummy breakfast muffin, or… just happen to be cruising by the kitchen, grab one off the counter muffin…whatever.

The kids can be really funny about muffins, so imagine my surprise when these Cinnamon muffins were gone in less than 24 hours…can we say HIT?!?

I admit they were a bit of work, and I think I’ll refrigerate the dough for maybe 15 minutes before trying to ‘roll’ them. I use the term roll lightly, they actually ended up more like blobs that I dumped in cinnamon sugar. Rolling was not gonna happen, so I ended up spooning the cinnamon sugar over the blobs until well coated.

However you do it, who cares, no one is going to see your funky blobs, they just want good muffins!

Cinnamon Crunch Muffins

8oz unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
1 tsp salt
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp nutmeg
1 ¼ cup sour cream
2 ¼ cups all purpose flour
1 cup sugar and 2-3 Tbs cinnamon mixed together for rolling (shallow bowl).

Preheat oven to 350°.

1. Cream butter and sugar until soft, about 3-5 minutes. Add the vanilla, mix on medium. Add eggs one at a time and mix until each is incorporated.

2. In a separate mixing bowl, mix together flour, baking soda, baking powder, cream of tartar, and nutmeg.

3. Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with and end with the flour. Scrape sides of bowl as needed.

4. Using an ice cream scoop, scoop out muffin batter (leveled), one at a time and drop into cinnamon sugar mixture. Roll the muffin until well covered, or like me, spoon cinnamon sugar over the blob until well coated. Place muffins in ungreased/unlined muffin tins and bake about 20-22 minutes or until cinnamon sugar top is well cracked.

1. If the dough seems real real wet, don’t add all the sour cream.
2. Refrigerate dough 10-15 minutes before rolling in cinnamon sugar.

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