Cut Your Grocery Bill In Half! with Stephanie Nelson, The Coupon Mom

Here is our No Bake S’mores Cheesecake recipe:

Ingredients:
Premade crust
16 ounces cream cheese, softened (two 8-ounce packages)
½ cup powdered sugar
2 teaspoons vanilla
2 cups packed Marshmallows (about 24 marshmallows), softened
3 Hershey’s Milk Chocolate Bars

Instructions:

1. Soften the marshmallows by placing them in a microwave-safe bowl and microwaving for 30-45 seconds.
2. Place the cream cheese, powdered sugar, vanilla, and softened marshmallows in your food processor, and process until smooth and creamy.
3. Pour the filling onto the pre made crust. Spread evenly.
4. Place the chocolate bars in a microwave-safe bowl, and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted, smooth, and creamy.
5. Pour the melted chocolate over the cheesecake filling in a spiral pattern.
6. With a butter knife or spatula, swirl the chocolate in with the marshmallow cheesecake filling
7. Eat it right away while the chocolate and marshmallows are still melted or chill it in the refrigerator until completely set, at least 2 hours.

Ingredients: 
8 oz. ground beef
1/2 cup feta cheese, crumbled
10 Kalamata olives, pitted and chopped
1/2 red onion, chopped
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped
1 tsp. salt and pepper
2 bell peppers

Instructions:
Mix together ground beef, feta cheese, olives, red onions, salt, pepper, mint and parsley
Put ingredients inside 2 bell peppers
Bake at 400 for 40-45 minutes

Here is our Chicken Avocado Salad with Lime and Cilantro recipe: 

Ingredients:
2 cups shredded chicken
2 medium avocados, diced
1 tbsp. lime juice
1/2 tsp. salt
1/4 cup green onion, thinly sliced
1/2 cup fresh cilantro, chopped
2 tbsp. mayo
1 tbsp. lime juice

Instructions: 
Combine chicken, avocados, lime juice, salt, green onions, cilantro, and mayo in a bowl and toss gently
Chill for 10 minutes

Here is our Strawberries n’ Cream IceBox Cake recipe:

Ingredients:
1 package instant vanilla pudding mix
3 cups cold milk
16 oz. cool whip
1 package vanilla oreos
Strawberries and blueberries

Instructions:
Mix 1 package instant vanilla pudding mix and 3 cups cold milk
Blend until thick
Add 8 oz. cool whip and mix together
Lay 1/2 package vanilla oreos
Pour pudding mixture
Add sliced Strawberries & Blueberries
Add another layer of vanilla oreos
Add a layer of 8 oz. cool whip
Add more strawberries & blueberries
Freeze for 24 hours

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Ingredients:
1 can big and flaky crescent rolls
1/4 marinara sauce
3/4 shredded mozzarella cheese
1/2 cup sliced pepperoni
Italian seasoning

Instructions: 
Heat oven to 375°F. Unroll dough onto cookie sheet; separate into 4 rectangles (2 triangles each). Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough from the top over filling; firmly press edges with fork to seal. Sprinkle each rectangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.