Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!




  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil


  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in



This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃




For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt


  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in



These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)





  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil


  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch


  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds


For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

Spinach and Mushroom Smothered Chicken Recipe

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes
How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes


  • 3 cups fresh baby spinach
  • 1-3/4 cups sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 tablespoons chopped pecans
  • 1-1/2 teaspoons olive oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon rotisserie chicken seasoning
  • 2 slices reduced-fat provolone cheese, halved


  1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.
  2. Set aside and keep warm.
  3. Sprinkle chicken with seasoning.
  4. Place chicken on greased grill rack.
  5. Grill covered, over medium heat or broil 4 in.
  6. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
  7. Top with cheese.
  8. Cover and grill 2-3 minutes longer or until cheese is melted.
  9. Top chicken breasts with spinach mixture.

Nutritional Facts :
1 each: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

You can find complete recipes of this Spinach and Mushroom Smothered Chicken Recipe in

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes

One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?

Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!

Well, if chocolate and banana were going to do the deed, this would be the result—a richly chocolate banana bread, infused with cocoa, speckled with chocolate chips, with warm hints of butter, vanilla, and allspice.

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes
How To Make Chocolate Banana Bread | Food Recipes


  • 3 large ripe bananas (easily mashable)
  • 1/3 cup melted butter
  • 3/4 cup brown sugar (packed, light or dark)
  • 1 teaspoon salt (1/2 a teaspoon if using salted butter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup semi-sweet chocolate chips


  1. Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth.
  2. You should have 1 1/2 to 1 3/4 cups of banana purée.
  3. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  4. Preheat oven to 350°F (175°C) with a rack in the middle.
  5. 2 Place the banana purée into a large mixing bowl. Stir the melted butter.
  6. Stir in the brown sugar and salt.
  7. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  8. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  9. Add the flour mixture to the banana mixture and stir until just incorporated.
  10. Stir in the chocolate chips.
  11. Pour batter into a buttered loaf pan.
  12. Place in a 350°F (175°C) oven and bake for 1 hour.
  13. Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
  14. One way to test is to gently push the center top of the chocolate banana bread down with your finger.
  15. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.

You can find complete recipes of this Chocolate Banana Bread in

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes

Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!

If you’ve been thinking about dipping your toe in the waters of gluten free yeast bread baking, but you need some convincing, why not start with these yeast-free cinnamon buns? Leavened only with baking powder and eggs, they’re a sure thing.

This recipe was first reprinted on the blog on the publication day of Gluten Free on a Shoestring Quick & Easy, my second cookbook. It’s from the very pages of that book, and I remember being so proud to share it with you!

The dough for these yeast free gluten free cinnamon buns is smooth and even silky. With no more than a sprinkling here and there of flour as you work, it’s truly a pleasure to roll out.

In just a few minutes, you’re rolling up the dough, slicing it into 1-inch sections and nestling them into the wells of a muffin tin. 25 minutes later…

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes
How To Make Gluten-Free Small Bites | Food Recipes


For the dough :

  • 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)
  • 2 teaspoons xanthan gum (omit if your blend already contains it)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
  • 1 cup (8 fluid ounces) milk, at room temperature

For the filling :

  • 1 cup (218 g) light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze :

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary


  1. Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
  2. In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well.
  3. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together.
  4. The dough should be smooth and relatively easy to handle.
  5. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  6. Turn the dough out onto a piece of lightly floured unbleached parchment paper.
  7. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
  8. Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well.
  9. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter.
  10. Starting at a short side, roll the dough away from you into a tightly formed roll.
  11. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick.
  12. Place each roll in a well of the prepared muffin tin.
  13. Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them.
  14. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling.
  15. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

You can find complete recipes of this Gluten-Free Small Bites in

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.

Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.

It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.

I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.

I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.

Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.

It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes


For the Oreo Crust:

  • 18 whole Oreos-crushed into a fine crumbs
  • 1/4 cup unsalted butter- melted

For the cheesecake filling:

  • 16 oz cream cheese- softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour crème
  • 1 Tablespoon flour
  • 3 egg whites
  • 1 teaspoon vanilla extract

For the chocolate mousse:

  • 3 egg yolks
  • 6 Tablespoons powdered sugar
  • 1 2/3 cups heavy whipping cream
  • 5 oz semisweet baking chocolate-finely chopped
  • 4-5 Oreos crushed
  • 2-3 Tablespoons milk (or more if needed)
  • 16-18 mini Oreo cookies for garnish


To make the crust:

  1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
  2. Stir together melted butter and finely crushed Oreo.
  3. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
  4. You should have enough for 16-18 cups.
  5. Bake for 5 minutes and allow to slightly cool.

To make the cheesecake filling:

  1. In a large bowl beat the cream cheese on medium speed until completely smooth.
  2. Add the sugar and sour cream and beat on medium speed until combined.
  3. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
  4. Beat in the vanilla extract and flour.
  5. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
  6. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

  1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
  2. Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.

You can find complete recipes of this Chocolate Mousse Mini Oreo Cheesecakes in

How To Make Peanut Butter Cookie Lasagna | Food Recipes

How To Make Peanut Butter Cookie Lasagna | Food Recipes
How To Make Peanut Butter Cookie Lasagna | Food Recipes
How To Make Peanut Butter Cookie Lasagna | Food Recipes


  • 1 box Nutter Butter Cookies
  • Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
  • peanut butter cups
  • ½ cup peanut butter, melted in microwave
  • 1 box instant or regular vanilla pudding, prepared according to package


  1. Line the bottom of an 8×8 pan with Nutter Butter Cookies.
  2. Top with a drizzle of the melted peanut butter.
  3. Add ½ the pudding.
  4. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
  5. Top with chopped peanut butter cups.
  6. Repeat the layering!
  7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
  8. This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved.
  9. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!

You can find complete recipes of this Peanut Butter Cookie Lasagna in

How To Make OREO Lovers No Bake Cheesecake Bars | Food Recipes

How To Make OREO Lovers No Bake Cheesecake Bars | Food Recipes

The ultimate dessert for anyone that loves OREO cookies!  A thick OREO crust, creamy OREO no-bake cheesecake filling, and topped with a delicious layer of chocolate.  This easy, no-bake dessert is perfect for just about any occasion!

One snack that is pretty much ALWAYS in our house is OREO cookies.  My husband, son and I tend to go to these cookies whenever we have a hankering for a crunchy snack or a sweet treat.  I love using OREO’s in desserts, like my Chocolate Peanut Butter Mousse Bars, my Red Velvet OREO Poke Cake and my Lemon OREO Icebox Pie.  Just like the rest of these desserts, my OREO Lovers No Bake Cheesecake Bars are a wonderfully simple, and completely delicious dessert for just about any occasion!

I started this dessert with a simple OREO crust.  You can use regular or double-stuffed OREOS, as both make a fantastic crust.  With my food processor, I crushed about 25 cookies, and then added melted butter.  From here I pressed this OREO-butter mixture into the bottom of a 9×9″ plan that I lined with aluminum foil.  This is totally optional, but a good way to easily lift out the bars and cut into squares.  You can do without the foil, and simply spray your 9×9″ pan with non-stick spray.

How To Make OREO Lovers No Bake Cheesecake Bars | Food Recipes

How To Make OREO Lovers No Bake Cheesecake Bars | Food Recipes
How To Make OREO Lovers No Bake Cheesecake Bars | Food Recipes


  • 25 OREO cookies (regular or double-stuffed), crushed
  • 5 Tbsp. butter, melted
  • 16 oz. (2 – 8 oz. blocks) cream cheese, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1 (8 oz.) container, frozen whipped topping, thawed
  • 1 c. broken OREO pieces (about 10 cookies)
  • 1½ c. semi-sweet chocolate chips
  • ½ c. heavy whipping cream
  • 8 OREO’s, sliced in half


  1. Line a 9×9″ square pan with aluminum foil.
  2. Crush the 25 OREO cookies in a food processor.
  3. Add the melted butter, and pulse in the processor a few more times to combine.
  4. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
  5. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy.
  6. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken OREO cookie pieces, and mix together.
  7. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan.
  8. Refrigerate for at least 1-2 hours, or until firmly set.
If you would prefer a more firm, crisp crust, bake the OREO cookie crust at 350 for 10 minutes. Let cool completely before adding the cheesecake filling. (Yes, I realize this makes the dessert no longer “no-bake”, however, a more firm crust will yield more uniform, square slices. Just an option. 🙂
You can find complete recipes of this OREO Lovers No Bake Cheesecake Bars in



You know I can never resist a good tin foil dinner.Because really, at the end of the day, and literally, at the end of the night, no one wants to do a pile of dirty dishes.

And I’ve said this a million times before.

Serve your dinner in the foil packet as is. There’s no shame in that. I promise.




  • 1/2 cup unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon.
  4. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

You can find complete recipes of this GARLIC BUTTER SALMON IN FOIL in