S 7= J8€¦ · S" ;7= J8; "=7 7 / J RECIPES TO FILL YOUR HEART, SOUL & STOMACH A Guide to Summer...

T H E MOD E R N

HOM EM A K E R

R E C I P E S T O F I L L Y O U R H E A R T , S O U L & S T O M A C H

A G u i d e t o S u m m e r C o o k i n g w i t h S p a r r o w s + L i l y

B Y

L I N D S E Y MA E S T A S

Thank you so much for following along with Sparrows + Lily!

I am so grateful to have the opportunity to share my love of food and my passion

for cooking with you! I pray that this book inspires you to gather around your table with delicious food and the people

you love the most.

With Love, Lindsey

LITEBITES

Prep Time: 15 min Total Time: 25 min

Caramelized Walnut & Grilled Chicken Salad

For the Salad:

1 head Romaine lettuce, chopped into bite-sized pieces 1/2 small red onion

2 chicken breasts, grilled 1 12-oz jar roasted red peppers,

drained 1/2 cup asiago cheese, crumbled

1/2 cup chopped walnuts 1/4 cup sugar

1/2 Tbsp unsalted butter Kalamata olives

Cherry Tomatoes

For the Dressing:

1 shallot, peeled and roughly chopped

1 clove garlic, crushed 1/2 tablespoon whole grain

mustard 1 tablespoon raw honey 1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

Ingredients PREPARATION

1. For the dressing, combine shallot, garlic, mustard, honey and balsamic vinegar in a food processor or blender and

blend until smooth.

2. Gradually add the olive oil until emulsified and keep refrigerated until ready to serve.

3. Heat a medium, non-stick skillet over medium heat and add walnuts, granulated

sugar and butter.

4. Heat walnuts for 4-5 minutes, stirring constantly until all sugar is melted and nuts

are coated.

5. Transfer immediately onto a sheet of parchment paper and separate the nuts right

away.

6. Slice red onion. Chop chicken breast and roasted red peppers into bite-sized pieces.

7. In a medium bowl, combine romaine lettuce, chicken and red peppers.

7. Top with walnuts, crumbled asiago cheese, kalamata olives and cherry tomatoes. Pour

dressing on top and serve.

with Honey-Balsamic Vinaigrette


Dill & LemonFoil-Baked Salmon

1 lb. salmon filets 1 Tbsp. olive oil 1/4 cup butter

Juice of two medium lemons 2 tablespoons fresh dill,

chopped 1 tsp. minced garlic

Salt and pepper, to taste

A refreshing and light summer meal


Preheat oven to 375 degrees F.

1. Cover large baking sheet with foil and drizzle with olive oil.

Lay defrosted salmon on top of foil.

2. Cut butter into tablespoons. Place each pat of butter individually

on top of salmon pieces.

3. Mix chopped dill, minced garlic and lemon juice in small bowl.

Pour mixture evenly on top of each piece.

4. Fold all 4 sides of foil over salmon, covering completely and

sealing closed.

5. Bake for 15-20 minutes or until salmon flakes easily with a fork.

6. Garnish with dill and serve immediately.


Strawberry & PecanSummer Salad

For the Salad:

1 cup pecan halves 1 tbsp brown sugar

2 tbsp butter 8 oz. spinach leaves

2 cups strawberries, sliced 1/3 cup feta cheese

with Champagne Vinaigrette

For the Dressing:

1 Tbsp champagne vinegar

1 Tbsp honey 1 clove garlic, minced

1/2 small shallot, finely chopped

1 1/2 tsps. dijon mustard

1/2 cup olive oil Salt & Pepper to taste


1. Place vinegar, honey, garlic, shallot and dijon mustard in a blender or food

processor for vinaigrette and pulse slowly to combine.

2. As mixture is blending, slowly pour

in olive oil until the vinaigrette is creamy and emulsified.

3. Season with salt and pepper, to taste. Place in refrigerator to chill.

4. Melt butter in small skillet over

medium heat. Toss pecans and brown sugar in butter until coated. Cook for

3-4 minutes, stirring consistently.

5. Take pecans out of pan and set aside.

6. Combine spinach, sliced

strawberries and feta cheese into large salad bowl. Top with pecans and

pour dressing over salad.


Addictive SouthwestChicken Pinwheels

1 cooked chicken breast, shredded

1 (8 ounce) package cream cheese, softened

3 tablespoons sour cream 1 cup of your favorite

salsa4-5 green onions, sliced

1/2 teaspoon minced garlic 1/2 teaspoon fresh ground

black pepper 1 cup shredded mexican

cheese 1/2 teaspoon garlic salt 1 fresh jalapeno, diced

(optional) 5 large Mission Garden

Spinach Wrap tortillas or regular flour tortillas


1. In a medium bowl, use electric mixture to combine cream cheese, sour cream, salsa, green onions, minced garlic, jalapeno and mexican

cheese.

2. Stir in shredded chicken, garlic salt and pepper.

3. Divide mixture up evenly and

spread over tortillas.

4. Tightly roll up each tortilla in plastic wrap and refrigerate for

an hour.

5. When ready to serve, unwrap tortillas and cut into 1-

inch pieces.


Easy & RefreshingCucumber Salad

2 medium cucumbers 1/2 tsp. sugar 1/4 tsp. salt

1/8 tsp. pepper 2 Tbsp. white wine vinegar

1 small red onion, diced 1 Tbsp. fresh dill (optional)

1/4 cup Champagne Vinaigrette (See Strawberry +

Pecan Salad)


1. Peel cucumbers and slice about 1/4 inch thick.

2. In a large bowl, whisk together the white wine vinegar, sugar and salt.

3. Add in the diced onion, dill and cucumbers. Pour champagne vinaigrette

on top of cucumbers and stir to combine.

4. Cover and place in

refrigerator for at least one hour. Serve with any

summer meal.

My mom used to make a

similar recipe for us when we

were growing up. She always

had a batch ready in the

refrigerator. It was my favorite

little snack to enjoy, especially

on a hot day!

FAMILY

FAVORITES


Green Chile Chicken &Pesto Panini

4 Slices Focaccia Bread 2 Thinly Sliced Chicken Breasts, pounded thin

3 Tsp. Garlic Salt 4 Tbsp. Avocado Mayo

2 Tbsp. Basil Pesto 1/8 Tsp. Crushed Red

Peppers 4 Slices Mozzarella Cheese

1/4 Cup Chopped Green Chile (use more or less

depending on heat preference)

4 Large Artichoke Hearts 1/2 Cup Sliced Red Onion

Roasted Red Peppers 3 Tsp. Olive Oil (for the

bread)


1. Chop artichoke hearts, onion and roasted red peppers and set aside.

2. Combine avocado mayo with basil

pesto. Add crushed red peppers and a dash of pepper. Stir together and

place in refrigerator until ready to use.

4. Season chicken breast with garlic salt and grill until cooked through.

5. Slice bread in half lengthwise.

Assemble sandwiches by spreading pesto mayo over the sliced bread.

Distribute chicken, artichoke, chopped green chile, onion, roasted red

peppers and cheese evenly.

6. Brush tops and bottoms of sandwiches with olive oil to help give

the bread a golden-brown color.

7. Ensure that panini press is hot and cook on medium to medium-high heatuntil done. (If you are using a skillet or

griddle, cook sandwiches over medium heat until first side is toasted

and then flip!)

8. Serve with chips, salad or fruit!


Mouth-Watering Cheesy Pizza Dip

with Garlic Bread

1 Bisquick Pizza Dough 8 oz Cream Cheese -

Softened 1 Cup Shredded Mozzarella

Cheese 1/4 Cup Whole Milk Ricotta

Cheese 1/8 Cup Sour Cream 1/2 Cup Pizza Sauce

4 Tbsp. Oregano - Divided 4 1/2 Tbsp. Minced Garlic -

Divided1 Tbsp. Red Pepper Flakes -

Divided1/2 Cup Butter - Melted

1 Tbsp. Extra Virgin Olive Oil

Ingredients

PREPARATION1. Preheat oven to 400 F.

2. Keep pizza dough together and slice roll of dough into 7 even slices. Cut each slice in half

to make 14 pieces. Roll dough into balls.

3. Coat an oven-safe skillet with olive oil and place the dough balls around the edge of the

skillet.

4. In a medium bowl, mix together cream cheese, sour cream, mozzarella, ricotta, 2

Tbsp. oregano, 1 1/2 Tbsp. of garlic, and 1/2 Tbsp. red pepper flakes.

5. Melt the butter and add remaining oregano and garlic. Stir well. Fill the center of the skillet with half of the cheese mixture and

top with half of the pizza sauce. Layer remaining cheese mixture and pizza sauce.

7. Brush the dough with the butter mixture (reserving a bit for after baking), and top the

dip with an additional sprinkle of cheese.

8. Bake in a preheated oven at 400˚F for 20 minutes.

9. Broil on High for two additional minutes or until bread and cheese get lightly browned -

watching closely.

10. Remove from oven, top with remaining red pepper flakes and brush lightly with additional garlic butter. Let cool slightly

before serving.

Grilled Chicken Gyros withTzatziki Sauce

For the Gyros:

Chicken Gyro Ingredients: 2 lbs. boneless, skinless chicken breasts, grilled

6-8 Whole Wheat or White Greek Pita Flatbreads

1/3 cup chopped red onion 1 medium roma tomato, sliced

1/4-1/2 cup feta cheese 1 cup romaine lettuce,

chopped Kalamata olives (optional)

For the Tzatziki:

1 large cucumber, peeled 2 cups plain Greek yogurt 2 large garlic cloves, finely

minced 1 tablespoon fresh dill,

minced 2 tbsp extra virgin olive oil

1 Tablespoon white vinegar

Juice of 1/2 lemon 1/2 teaspoon salt

1/2 teaspoon pepper


1. If time permits, strain yogurt througha cheesecloth overnight. (I rarely do

this, but it does help to keep the liquid at a minimum.)

2. Cut peeled cucumber in half lengthwise and use small spoon or

teaspoon to scoop seeds out of cucumber. Dispose of seeds.

Use peeler to peel both halves of cucumber into long strips.

3. Once completely peeled, place cucumber in paper towel and squeeze out as much liquid as possible. Chop

cucumber slices into small pieces.

4. Mix together cucumber, yogurt, dill, garlic, lemon and vinegar.

5. Season with salt and pepper to taste. Cover and place in refrigerator. (The

longer that it remains in the refrigerator, the better._

6. Open the pitas and spoon tzatziki sauce inside. Fill with chicken, onion,

tomato, feta cheese and lettuce. Serve alongside Greek salad!



Spicy Buffalo ChickenPizza

1-pound Whole Foods Fresh Pack Pizza Dough, thawed (or

homemade pizza dough) 2 boneless, skinless chicken breasts, grilled and chopped

1 red onion, chopped 2 Tbsp butter, melted

1 12 oz. bottle Frank’s Hot Buffalo Sauce

1 (8 oz) bottle Ranch or Bleu Cheese Dressing

8 oz. bag shredded mozzarella cheese

1 Tbsp. crushed red pepper 1 Tbsp. Olive oil

Ingredients

PREPARATION

1. If using frozen dough, remove from the freezer and set it in the refrigerator overnight to thaw. (Ensure that dough is at room temp

for at least 30 min so that it’s easier to roll out.)

2. Preheat oven to 425 degrees F. While oven is heating, chop red onion into slices. Drizzle olive oil in a small skillet andonce heated, place red onions in pan and cook for 5-10 minutes, until golden brown

and tender.

3. Roll out dough on a well-floured countertopuntil the crust is approximately 1/4 inch thick. Brush crust with olive oil and sprinkle edges

of crust with garlic salt.

4. Place dough on metal or stone pizza pan and into the oven. Bake for about 7 minutes,

or until a light golden brown.

4. Mix melted butter and Frank’s Hot Sauce in a medium bowl. Add chopped chicken to hot sauce mixture and make sure all pieces are

lathered.

5. Drizzle 3/4 bottle of dressing on pizza crust as the base, leaving a 1-inch border around

the edge. Top pizza dough with chicken mixture and red onions. Spread mozzarella

cheese evenly on the pizza.

6. Bake for an additional 7-10 minutes until crust is golden brown and cheese is

bubbling. Drizzle remaining 1/4 cup of ranch on top of pizza and sprinkle crushed red

peppers evenly.

7. Serve while warm.


Baked "Guaco Tacos" withGround Beef

1 Tbsp. olive oil 1 pound ground beef

1 packet spicy taco seasoning 3/4 cup white onion, diced and

separated 1/2 cup hatch green chile, chopped

10 Stand and Stuff Taco Shells 1 cup refried beans

2 cups shredded mexican cheese 6 large avocados

1 (16 oz) jar of your favorite hot salsa (to taste)

1 fresh jalapeño, chopped 2-3 tsp. garlic salt

1/2 tsp. pepper Sour Cream

Salsa Chopped cilantro Shredded lettuce

Ingredients

PREPARATION

1. Preheat oven to 400 F.

2. Line a 9x13 baking dish with foil or wax paper.

3. In a medium skillet, heat olive oil at medium heat. Add 1/2 cup chopped onion - reserve additional 1/4 cup for guacamole. Cook until translucent, about 3-4 minutes.

4. Add ground beef to same skillet until fully cooked through. Stir in taco seasoning and green chile until combined fully. Reduce to

simmer and allow to cook for 3-5 more minutes.

5. Place the taco shells in baking dish, standing up. You should be able to add about

10 shells.

6. Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the beef mixture and sprinkle each shell with

mexican shredded cheese.

7. Bake for 11-14 minutes or until cheese is fully melted and the shells are lightly

browned.

8. While tacos are baking, make the guacamole. Peel and cut avocado into pieces and place in bowl. Mash avocado and pour in salsa (to taste). Add remaining 1/4 cup white onion, jalapeño, garlic salt and pepper and

mix until well combined.

9. Remove tacos from oven and top generously with guacamole along with any of

your favorite toppings! Serve remaining guacamole with tortilla chips.

Best Ever Chicken Caesar +Spinach Calzones

For the Dough:

1 cup warm water • 1 tablespoon active dry yeast

• 1 tsp sugar • 2 tsp salt

• 1 tsp garlic powder • 1 tsp Italian seasoning • 2 tablespoons olive oil

• 2½ – 3 cups flour

For the Filling:

4 chicken breasts, grilled 1/2 Tbsp. minced garlic

3 cups fresh baby spinach 2 cups shredded

mozzarella cheese 1/2 cup parmesan cheese

Caesar salad dressing 1 Tbsp. olive oil

1/2 tsp italian seasoning


For the Dough:

1 Gently whisk the water, yeast,

and sugar together. Let sit until

proofed and foamy, about 10

minutes.

2 Add the salt, garlic powder, Italian

seasoning, and olive oil and mix

until combined.

3 Using the dough hook on your

standing mixer, slowly add the

flour, ½ cup at a time, until dough

pulls away from the sides of the

bowl and is no longer sticky.

4 Using the dough hook, knead the

dough for four minutes. Let rest for

three minutes. Knead for another

four minutes.

5 Coat a bowl with olive oil, add the

dough, and turn to coat. Cover the

bowl with saran wrap and let rise

until doubled, about one hour.


(continued)Preparation

1. Chop chicken into bite-sized pieces and chop baby spinach.

2. Heat olive oil in pan over medium heat. Add minced garlic and spinach

until spinach is wilted.

3. Turn the risen dough out onto unfloured work surface. Divide the

dough into 4-6 equal pieces and gently shape each piece of dough

into a ball. Transfer the balls of dough to a baking sheet lined with

wax paper.

4. Working with one piece of dough at a time, roll into a 9-inch circle.

5. Add about 1/4 cup chicken and

1/4 cup spinach to one side of each calzone (leaving a 1-inch border). Drizzle caesar dressing to taste.

Sprinkle mozzarella inside calzone.

6. Fold edges of dough over meat- filled side of calzone. Pinch sides together to ensure that cheese

doesn’t melt out.

7. Cut slits into center of calzone.

8. Place calzones on foil- lined baking sheet. Bake on

350 degrees F for 12 minutes or until golden

brown. Sprinkle parmesan cheese on top of each calzone with about 3 minutes left on timer.

9. Drizzle caesar dressing over top of calzone and

serve warm.


Deconstructed SummerPotato Salad

For the Potatoes:

2 lbs. yellow potatoes, peeled and cut into 1/2 inch pieces

2 Tbsp. butter, cut into small slices

2 Tbsp. olive oil 2 tsp. dried parsley

1 tsp. paprika 1/2 tsp. salt

1/4 tsp. black pepper1/4 tsp. garlic powder

For the Sauce: 1 cup plain greek yogurt

1 tsp minced garlic 1/2 tsp onion powder

1/2 Tbsp. green onion, diced 1/4 Tbsp. fresh dill

1/2 small lemon, juiced 1/4 tsp. pepper

1/4 tsp. salt 1/2 cup milk

Toppings: Chopped green onions

Crispy bacon Shredded cheddar cheese


1. Preheat oven to 425 F. Spray 9x13 pan with cooking spray and

place potatoes in pan.

2. Cut butter into thin slices and distribute on top of potatoes.

3. Bake potatoes until evenly crisp, about 45-55 minutes. Make sure to flip the potatoes every 15 minutes.

4. While potatoes are baking, make the sauce. Put all ingredients

except milk in a bowl and mix well. Stir in tablespoons of milk at a timeto reach desired consistency (once

finished, you should be able to easily drizzle sauce over potatoes.) Place in refrigerator and keep cool

until ready to serve.

To Assemble:

The beauty of this recipe is that everyone makes it themselves -you just supply the ingredients! Place potatoes on baking sheet, keep

sauce in bowl to be drizzled on topand separate all toppings for each

person’s choosing!

with a creamy garlicsauce


Green Chile ChickenAlfredo Lasagna

3 jars Bertolli Garlic Alfredo sauce

2 medium chicken breasts Garlic Salt

Pepper 12 lasagna noodles

1/2 cup to 2 cups fresh, chopped green

chile (according to heat preference)

4 cups shredded mozzarella cheese

IngredientsPREPARATION

1. Preheat oven to 350 degrees F.

2. Cook lasagna for approximately 12 minutes - according to box

instructions.

3. Season the chicken with garlic salt and pepper. Grill chicken until cooked

through and chop into cubes.

4. In large pot, heat garlic alfredo sauce on medium heat. Turn heat to low and add chicken and green chile.

5. In 9x13 pan, spread a thin layer of

alfredo sauce. Layer 4 cooked lasagna noodles for bottom layer. Cover

noodles with 1/3 of alfredo, chicken and green chile mixture. Sprinkle layer

with mozzarella cheese.

6. Repeat steps for second and third layer of noodles, sauce and cheese. (You may have a little bit of alfredo

sauce left over.)

7. Place baking dish in oven for 30 minutes.

8. Serve with garlic toast and enjoy!

Our FAVORITE family recipe


Shredded BBQ Chicken & Avocado Tostadas

8 tostada shells (or 8 corn tortillas, brushed lightly

with olive oil and baked for 3-5 minutes per side, until

crispy) 3 cups shredded rotisserie

chicken 1½ cups Stubb's Bar-B-Q

Sauce, divided 1/4 cup red onion, chopped

1 ripe avocado, diced 2 cups shredded Monterey

Jack cheese


1. Preheat your oven to 350°F. Lay out the tostada shells (or baked

corn tortillas) on two baking sheets.

2. Combine the chicken and 1 cup of the barbecue sauce in a small

bowl. Stir and coat evenly.

3. Divide the chicken between thetostada shells and top with onion

and cheese (about ¼ cup of cheese on each)

4. Bake for 6 to 8 minutes, just until the cheese is melted.

5. Remove from the oven and distribute diced avocado on

tostadas. Drizzle with the remaining ½ cup barbecue sauce.


Spicy Chili Garlic Chicken Stir Fry

3 Chicken Breasts 2 Tbsp. sesame oil

1 cup snow peas 2 cups broccoli

1 yellow pepper, deseeded and sliced

1 red pepper, deseeded and sliced

1/2 cup white onion, thinly sliced

1 Tbsp. minced garlic 4 Tbsp. soy sauce

2 Tbsp. Chinese Rice Vinegar 3 Tbsp. brown sugar

3 Tbsp. Chili Garlic Paste 3 Tsp. chili oil

3 Green onions, chopped Brown rice or Udon/Lo Mein noodles, cooked according to

package 1 Tbsp. chopped peanuts

(optional) 1 Tbsp. chopped cilantro

(optional)


1. Slice each chicken breast horizontally and chop into bite- sized pieces. Season with salt.

2. Heat sesame oil in skillet over

medium heat. Add the onion, saute 3-4 minutes, then add the garlic and saute for an additional

1-2 minutes.

3. Place snow peas, peppers and broccoli into pan to cook, about 5

minutes.

4. Add chicken to pan and cook thoroughly, about 4-6 minutes.

5. Add the cooked chicken into the

vegetable pan and add in garlic, soy sauce, rice vinegar, brown

sugar, chile garlic paste and chili oil.

6. Ensure that the sauce is heated

and combined thoroughly with veggies and chicken.

7. Add chopped spring onions to

pan and remove from heat.

8. Place chicken mixture on top of cooked noodles. Garnish with

cilantro and peanuts and serve with a drizzle of Sriracha.

SWEETTREATS


Heavenly Donut &Snickerdoodle

Milkshake

1 Cup Milk 8 Scoops Vanilla Bean or

Cinnamon Ice Cream 4 Tbsp. Sweetened Condensed

Milk 2 Snickerdoodle Cookies

2 Glazed Donuts 2 Straws Sprinkles


1. Place milk, ice cream, sweetened condensed milk and both cookies

together in the blender.

2. Turn on low and pulse until just blended.

3. Dip top of donut in sweetened condensed milk and then twist

sprinkles until just covered.

4. Pour milkshake into glass. Crumble half of a cookie on

top of each milkshake. Place straw into milkshake and top with glazed donut.

When we were young, my

sister and I made

milkshakes together

when we came home from

school. We would jump

up on the counter and create

our own "inventions." I have

loved making them for my

family ever since!


French Toast BreakfastMonte Cristo

2 eggs 6 strips of bacon

4 slices Texas Toast 1/2 cup heavy

whipping cream 2 Tbsp. butter

4 Tbsp. powdered sugar

4 Tbsp. raspberry jam 4 slices provolone

cheese

IngredientsPREPARATION

1. Preheat oven to 400F.

2. Fry bacon in pan until crisp. While bacon cooks, place Texas Toast in toaster until golden

brown.

3. Once bacon is fully cooked, place on plate lined with a paper towel and set aside.

4. Whisk together egg, cream, half of the powdered sugar and a pinch of salt in large

mixing bowl.

5. Heat a large pan over medium-high heat. When pan is hot, add 1 Tbsp of butter.

Dip 2 slices of bread in batter for about 10-12 seconds per side (don't overlook, or bread will

fall apart) and cook 2 slices of bread until golden brown, about 2-5 minutes. Repeat with

remaining 2 slices.

6. Remove cooked French Toast and place on a foil-lined baking sheet. Spread raspberry jam on two french toast slices. Break bacon slices

in two.

7. Dividing equally, place bacon on top of raspberry jam. Place two provolone slices on top of bacon and top with remaining french

toast slices.

8. Bake until cheese is melted and sandwich is warm throughout, 4-6 minutes. Halve

sandwich and top with remaining powdered sugar.

Prep Time: 20 min Total Time: 3 hrs 30 min

English Banoffee Pie withChocolate Shavings

1 pre-made graham cracker crust

2 small cans sweetened

condensed milk 4 ripe bananas

1 - 8 oz. tub Cool Whip 1 Milk Chocolate Hershey's

Bar


1. Put the cans in a pot and fill with water, so that it reaches just over 2/3 of the way up

the can.

2. Boil can for 3 hours. Keep an eye on the water level, and re-fill when necessary. If the

water level gets too low, the can will explode!

3. After the 3 hours pass, let the can cool down and chill it in the fridge for an hour or more to allow it to set into dulce de leche. Very important: DO NOT open the can

while it’s hot!

4. Once your dulce de leche is set, pour it into your graham cracker crust.

5. Slice bananas into 1" pieces. Top dulce de leche with bananas. Use rubber spatula to

spread cool whip across top of pie

7. Over a small dish, carefully ‘peel’ the edge of the chocolate bar in long smooth strokes,

using a vegetable peeler.

8. Cool pie in refrigerator until ready to serve.


4-Ingredient GooeyCookies & Cream

Krispie Bars

1- 16 oz package of Oreos 5 cups large

marshmallows 4 Tablespoons butter 1/2 cup Rice Krispies

cereal White chocolate for drizzling (optional)


1. Crush oreos in food processor or place in large ziploc bag and

crush with a rolling pin.

2. Microwave marshmallows and butter together in glass bowl

until puffed.

3. Add Oreos and Rice Krispies into marshmallow mixture.

4. Line 8x8 dish with wax paper and spray with non-stick spray. Lay the Oreo mixture into pan

and spread evenly.

5. Drizzle with white chocolate.

6. Cover with saran wrap and place in refrigerator until cool,

about one hour.


"Better than Anything"Cake with Snickers

1 box of Devils food cake mix

1 can sweetened condensed milk

10-12 oz. caramel ice cream topping

1 (8oz) container of cool whip

1 (8oz) bag of mini snickers

Chocolate ice cream sauce for drizzling


1. Cook Devil’s food cake in a 9 x 13 inch pan, according to package

instructions and let it cool.

2. Using the end of a wooden spoon or a fork, poke holes in the

cake.

3. Pour the caramel and sweetened condensed milk over the top of the cake so that it fills

all of the holes.

4. Allow cake to cool for 10-15 minutes and spread Cool Whip

over the top of the cake.

5. Roughly chop Snickers bars andplace evenly on top of cake.

6. Drizzle chocolate sauce across

cake. Serve warm and store leftovers in refrigerator!

Prep Time: 15 min Total Time: 8 hrs 15 min

Caramel FrappuccinoFrozen Pie

2 tablespoons butter 1 cup flaked coconut (optional)

1/2 cup chopped pecans 1 package (8 ounces) cream

cheese, softened 1 can (14 ounces) sweetened

condensed milk 1 carton (16 ounces) frozen whipped topping, thawed

2 Tbsp Brewed Coffee (Chilled) 2 pre-made graham cracker or

Oreo crusts (9 inches) 1 jar (12 ounces) caramel ice

cream topping Alternative Topping Options:

Snickers, Twix, Heath Bar, Reese’s, Oreos, chocolate chips,

M&M’s, chocolate covered pretzels.


(Makes 2 Pies)

1. In a small skillet, melt butter and add coconut and pecans before the butter browns. Cook and stir over medium heat for 8 minutes or until golden

brown and toasted; set aside.

2. In a bowl, beat cream cheese and condensed milk until smooth. Fold in

whipped topping with a rubber spatula.

3. Pour in chilled coffee and mix.

4. Gently pour pie mixture into graham cracker and/or oreo crusts.

5. Drizzle with caramel topping; sprinkle with coconut and pecans or

chop alternative toppings into bite-size pieces and place on top of pie.

6. Cover with saran wrap and freeze for 8 hours or overnight or until firm.

You can replace the pecans and coconut with these alternative

toppings if you choose. My favorites are snickers and

coconut or M&M’s with the Oreo crust! Make it your way! It’s very

similar to ice cream, so add whichever treats you enjoy on

your favorite cone!

**All recipes have been created or adapted as my own and are property of Sparrows & Lily.**

Photos by: Latisha Carlson (mattandtish.com) and Lindsey Maestas (sparrowsandlily.com)

Please do not use photos without permission.

I hope you enjoy these recipes!

-Sparrows & Lily

Have a wonderful summer!

S 7= J8€¦ · S" ;7= J8; "=7 7 / J RECIPES TO FILL YOUR HEART, SOUL & STOMACH A Guide to Summer...

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