In a large bowl, combine all ingredients and mix well. Refrigerate until serving.
Source: https://www.lovebakesgoodcakes.com/creamy-pea-salad/
In a large bowl, mix together the dry pudding mixes and buttermilk.
Fold in the Cool-Whip.
Stir in the pineapple and mandarin oranges until incorporated.
Break cookies into bite-size pieces and gently fold into salad mixture.
Serve immediately. If preparing ahead of time, add cookies right before serving.
Source: https://www.sixsistersstuff.com/recipe/mandarin-orange-cookie-dessert-salad/
First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Crush the entire package of Oreos. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
Beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
Keep refrigerated until ready to serve.
Source: https://kitchenmeetsgirl.com/strawberry-cheesecake-lush/
Preheat oven to 325 degrees. Line an 8x8 pan with foil. Melt together the butter, sugar, cocoa, and salt in the top of a double boiler, then let cool.
Stir in vanilla, then eggs one at a time. When the batter looks thick, shiny, and well-blended, add flour and stir until you cannot see it anymore. Then beat vigorously for 40 strokes. Stir in nuts and spread in pan.
Bake for 25 to 30 minutes. Lift up the sides of the foil to remove brownies from pan.
Mix together. Serve with cut-up fruit.
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and serve.
Chop all ingredients and layer or put in separate bowls for each person to assemble their own choices.
Serve with salad dressing.
Bring sugar and corn syrup to a rolling boil.
Remove from heat and add peanut butter, vanilla, and butter. Stir in corn flakes. Drop from a teaspoon onto waxed paper and allow to harden.