Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, December 31, 2015

WHITE (chocolate) TRASH

WHITE (chocolate) TRASH 16 oz sourdough pretzel nibblers 16 oz cashew halves and pieces 14 oz small M&Ms 11 oz bag Kraft caramel bits (Walmart carries them) 16 oz pkg vanilla candy coating, melted Line 2 sheets with waxed paper. Mix first 4 ingredients Pour candy coating over pretzel mixture, tossing to coat Pour onto baking sheets. Cool completely and store in airtight container for 2 weeks.

Island Pineapple Coconut Jello Shots

Island Pineapple Coconut Jello Shots 1 (1 ounce) packageof island pineapple Jell-O 1 cup boiling water 1 cup Malibu rum Dissolve jello in boiling water completely, stir in rum. Pour into 2 ounce shot glasses 3/4 of the way up. Chill till set and serve.

Vodka Slushies

Vodka Slushies 1 1/2 quarts cranberry juice cocktail 1 (6-ounce) can frozen orange juice concentrate, defrosted 2 cups vodka Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve

Pina Colada Salad

Pina Colada Salad 1 (20 ounce) can crushed pineapple in juice 1 (3 ounce) package instant coconut cream pudding mix 1⁄2 cup flaked coconut 1 (8 ounce) container Cool Whip 3 ounces cream cheese 1⁄3 cup white sugar Mix crushed pineapple with juice, instant pudding and coconut. Fold in Cool Whip. Cream together cream cheese and sugar in separate bowl. Then fold into other mixture; chill.

One-Dish Chicken Bake

One-Dish Chicken Bake 1 (6 ounce) packages Stove Top stuffing mix ( for chicken) 1 1/2 cups water, hot 1/4 cup butter, cut up ( 1/2 stick) 4 boneless skinless chicken breasts, about 1 1/4 lbs. 1 (10 3/4 ounce) cans condensed cream of mushroom soup 1/3 cup sour cream or 1/3 cup milk Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 min. Place chicken down center of 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375 for 35 min. or until chicken is cooked through.

Homemade Beef & Noodles

Homemade Beef & Noodles 1 3 Lb Chuck Roast 1 Large Can Cream of Mushroom Soup 2 Cups Beef Broth 1 Large White Onion Chopped Salt & Pepper. Ground Garlic & Parsely Mix to taste 1 Bag Egg Noodles Generously add Salt, Pepper and Garlic to the roast then give it a quick sear on all 4 sides. Place Beef Broth, Cream of Mushroom Soup and Onion on top of the roast. Place in crock pot and cook on high for 5 hours or low for 7 hours. Cook one bag of egg noodles to desired doneness. While those are cooking, take the roast out of the crock pot and shred then add back to the pot with the gravy that has formed. Place noodles in a bowl, pour beef and gravy over noodles and mix Perfect Beef and Noodles every time and super quick on a busy evening

No Bake Peanut Butter Marshmallow Squares

No Bake Peanut Butter Marshmallow Squares 2 cups creamy peanut butter 1/2 cup unsalted butter 1 (11 ounce) bag butterscotch chips 2 (10.5 ounce) bags mini marshmallows Heat a large pot over low heat and mix together peanut butter, butter and butterscotch chips. Stir constantly until completely melted and smooth. Remove from heat and set aside to cool for 10 minutes. Fold in marshmallows until evenly coated. Spray a 9x13-inch baking dish with nonstick cooking spray then spread mixture in the pan. Let sit at room temperature or in the fridge until firm.

Backwoods Home Baked Macaroni & Cheese

Backwoods Home Baked Macaroni & Cheese 2 cups uncooked elbow macaroni 3/8 cup butter 1/2 cup flour 1 3/4 cups milk 1/2 cup sour cream 1/2 cup grated parmesan cheese 1/2 teaspoon salt 1 teaspoon pepper, freshly ground 1 teaspoon dry mustard, freshly ground, if possible 1 1/2 cups diced sharp cheddar cheese, divided 4 ounces mozzarella cheese, cut into strips 1 cup ricotta cheese 1 (15 ounce) cans peeled tomatoes, drained and quartered 1 cup diced ham Preheat oven to 350º. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted. Toss macaroni with remaining Cheddar cheese, the mozzarella cheese, ricotta cheese, tomatoes, and ham. Pour sauce over this macaroni mixture and mix thoroughly. Bake, uncovered, for about 1 hour, or until bubbly and brown

Chocolate- Peanut Butter Nut Clusters

Chocolate- Peanut Butter Nut Clusters 6 squares of chocolate bark 6 squares of white chocolate bark 2 Tbsp of smooth peanut butter 2 c dry roasted peanuts, divided Prepare sheet pan with Silpat liner or use waxed paper, set aside. In a small bowl, heat chocolate bark in microwave, stirring at 20 second intervals, until melted. Mix in 1 c peanuts, set aside. Heat white chocolate bark, in same manner until melted and mix in peanut butter. Using 2 spoons, drop mounds of chocolate bark with nuts onto prepared pan. I try to leave some of the dark chocolate bark (w/o nuts) in the bowl to use later in recipe… Drizzle peanut butter white bark over the top of the clusters. In remaining peanut butter white bark (if need to reheat, do so at 10 second intervals to not burn), mix in remaining 1 c nuts. Drop mounds of mixture onto prepared pan and drizzle a little of the dark chocolate bark on top. Let clusters harden and enjoy!

Pizza Grilled Cheese

Pizza Grilled Cheese These would be so good for the kiddos 4 sliced bread butter 4 mozzarella, sliced pepperoni (cut in half or mini) Italian seasoning or basil Parmesan cheese (opt) pizza sauce (for dipping) Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up. Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired. Makes 2 Sandwiches

Best Brownies

Best Brownies 1 cup butter or 1 cup margarine 2 cups sugar 2 teaspoons vanilla 4 eggs 3/4 cup cocoa 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped nuts (optional) Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into pan. Bake 30-35 minutes or until brownies begin to pull away from sides. Cool completely.

Upside Down Baked Potatoes

Upside Down Baked Potatoes 3 tablespoons melted butter 3 tablespoons grated parmesan cheese 2 medium potatoes Preheat oven to 400 degrees. Pour melted margarine in 8x11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture. Bake for 30-35 mins or till tender

Caramelized Baked Chicken Legs

Caramelized Baked Chicken Legs 2 1⁄2 lbs chicken legs 1 2⁄3 tablespoons olive oil (to help it stop sticking to the pan) 1⁄2 cup soy sauce 1 2⁄3 tablespoons ketchup 3⁄4 cup honey 2 -3 garlic cloves, minced salt and pepper Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

Refrigerator Pickles

Refrigerator Pickles 6 c cucumbers, sliced 1 c green pepper, sliced 1 c onion, sliced Liquid: 1 c cider vinegar 2 c white sugar 1 tsp celery seed 2 Tbsp salt Slice the veggies into 2 quart jars. Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet. Pour over sliced vegetables, evenly in each jar. You will finish filling the jars with cold tap water. Ready to eat in 24 hours. Taste best if eaten within a week or two.

Wednesday, December 30, 2015

MARINATED BEETS WITH HERBS

MARINATED BEETS WITH HERBS MAKES 4 SERVINGS. HALF RECIPE FOR 2. 3 tbs olive oil 1 tbs red wine vinegar 1/2 tbs Dijon mustard 8 oz can beets, quartered 1/2 tbs canola oil 2 sprigs rosemary, needles removed In a bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Add beets, toss. Refrigerate 1 hour. -Heat canola oil in a pan. Add rosemary needles, cook until light golden brown. Transfer to a lined plate, sprinkle with salt. -Transfer beet mixture to a platter, top with rosemary. SERVE & ENJOY

Crescent Roll Cheesecake

Crescent Roll Cheesecake 2 pkgs. crescent rolls 3/4 c. sugar 1 tsp. vanilla 1 egg, separated 2 (8 oz.) pkgs. cream cheese Do NOT grease pan! Beat cheese, sugar, vanilla, and egg yolk until creamy. Lay out 1 package crescent rolls in bottom of 9 inch x 13 inch pan Put cream cheese mixture on top. Put second package crescent rolls on top. Brush top with egg white and sprinkle with sugar. Bake at 350 for 25 minutes, or until browned.

Cheesy Chicken and Corn Casserole

Cheesy Chicken and Corn Casserole 1 box yellow rice 1/2 cup margarine 1 can cream of chicken soup 1 - 2 cups shredded, cooked chicken 1 can corn (drained) 1 1/2 cups cheddar cheese Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 cup of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Coconut Chip Cookies

Coconut Chip Cookies 1 1/2 cups flour 1 1/2 cups sugar 1 1/2 cups chocolate chips 1 1/2 cups oats 1/2 tbs baking powder 1/2 tbs baking soda 1/2 tbs cinnamon 3/4 cup butter 3/4 cup brown sugar 1 cup flaked coconut 1 cup chopped nuts 1/8 tsp nutmeg 1/2 tsp salt 2 eggs 1 tsp almond extract Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. In a bowl, beat butter 1 min. Beat in sugar. Add eggs, beat well. Beat in almond extract, then beat in flour mixture until combined. Add chips, oats, coconut, and nuts, stir. Scoop 1 1/2" balls, place on baking sheet. Bake 13 min. or until slightly brown. Allow cookies to cool on baking sheets 3 minutes.

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings 1 1/2 t. freshly ground pepper 2 T. dark brown sugar 2 t. sweet paprika 1/2 t. kosher salt 1 t. ground cumin 2 1/2 to 3 lbs. chicken wings 1 T. extra virgin olive oil Heat oven to 425 with the oven rack in the middle. In a small bowl, grind the pepper. Add brown sugar, paprika, salt, and cumin, and mix. Wash wings and pat dry with paper towels. Using your hands, in a large bowl, toss together wings and oil. Sprinkle in half the spice rub, toss with your hands and sprinkle in rest and toss again. Put wings on a rimmed sheet pan and arrange in single layer. Roast til chicken is cooked through. You can cut into a wing to make sure it’s cooked. Makes sure the skin is golden brown and crisp. This takes about 30 to 40 minutes.

Heavenly Strawberries

Heavenly Strawberries 8 cups fresh strawberries, hulled and halved 1 cup sifted powdered sugar 1 cup whipping cream 1 T. Grand Marnier or other orange flavored liqueur 1 t. almond extract Combine strawberries and sugar, stirring gently. Cover and let stand at room temperature at least 1 hour. Beat whipping cream until foamy; add liqueur and almond extract, beating until soft peaks form. Fold strawberry mixture into whipped cream mixture. Spoon into individual dessert dishes. Serve at once.

CAJUN POPCORN

CAJUN POPCORN 1/2 c.Butter, melted 2 ts.Paprika 2 ts Lemon pepper 1 T Salt 1 T Garlic powder 1 T Onion powder 1/4 ts Ground red pepper 20 c. Popped popcorn Preheat oven to 300. In a small bowl, combine butter, paprika, lemon pepper, salt, garlic powder, onion powder, and red pepper. Place popcorn in a large baking pan; pour butter mixture over popcorn and stir until well coated. Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in airtight container.

HAWAIIAN LEMONADE

HAWAIIAN LEMONADE SERVINGS 6 6 ounces cans frozen lemonade concentrate, thawed 3⁄4 cup water 1 (12 ounce) can apricot nectar, chilled 1 (12 ounce) can unsweetened pineapple juice, chilled ice cube 1 1⁄4 cups ginger ale, chilled lemon slice (optional) In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice. Stir well. Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir. Serve immediately.

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark 2 sticks of butter 1 cup of light brown sugar 1 reg. bag of pretzels (you'll use about 3/4 of the bag) 12 ounce bag of chocolate chips Sea salt - (I use our coarse sea salt with our grinder) Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Tuesday, December 29, 2015

NO-BAKE JELLO CHEESECAKE

NO-BAKE JELLO CHEESECAKE 1 small box sugar free Jello, any flavor 1/2 cup boiling water 1 cup heavy cream 16 ounces cream cheese, softened In a small bowl, dissolve the Jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid Jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curdled mess. Gently fold in the whipped cream. Spread the mixture in a 10-inch glass pie plate; chill till set, several hours. Makes 8 servings Do not freeze

Garlic Lemon Butter Parmesan Shrim

Garlic Lemon Butter Parmesan Shrimp 1 lb extra large or jumbo shrimp 1 stick butter 1 tbsp italian seasoning 2/3 cup grated parmesan cheese 1 lemon 1 tbsp minced garlic Clean and devain the shrimp. In a medium sauce pan, melt butter and sauté garlic for a minute. Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes. Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese. Cook for another two minutes or until shrimp turn white. Add your favorite side and enjoy

CHICKEN POT ROAST

CHICKEN POT ROAST 4-5 lb whole chicken 8 cloves garlic, smashed 4-5 shallots, peeled and halved 1 8 oz pkg of mushrooms(we used baby bellas) 5-6 medium red potatoes, halved 1-2 large green bell peppers cut into large chunks 30 sprigs of fresh Thyme 1 lemon, halved 2 cups of dry white wine(we used Pinot Grigio) 2 teaspoons kosher salt 1/2 teaspoon ground black pepper(freshly ground) Preheat over to 350 degrees Remove and discard any giblets, rinse and pat chicken dry. In a large CAST IRON DUTCH OVEN(the secret) place chicken. Add garlic, shallots, mushrooms, potatoes and thyme. Squeeze lemon over chicken and add lemon halves to pan. Add wine. Season chicken with salt and pepper. Cover and bake until chicken is tender and falling apart, approximately 3 hours.

Chorizo Burritos

Chorizo Burritos 2 Flour or Low Carb Tortillas 1 1/2 Cups Frozen Hash Browns of Choice (I find that Southern Style works best) 1 Roll Chorizo Sausage Casing Removed 2 Eggs 1 Cup Shredded Cheese 2 Teaspoons Milk 2 Teaspoons Cooking Oil (I used Olive Oil) Salt and Pepper. Cook Hashbrowns in 2 Teaspoons Olive Oil Until Crispy Scramble Eggs With 2 Teaspoons Milk, Salt and Pepper Until Just Done Remove Hashbrowns From Skillet and Cook Chorizo in Same Pan Lay Out Tortillas And Place Chorizo, Potatoes, Eggs and Cheese Inside Roll Closed and Wrap Loosely in Foil. Toss on Grill for 5 Minutes on Each Side Can Be Done In The Oven on 350 for 20 Minutes Can be served with Salsa and Greek Yogurt

Broccoli Casserole

Broccoli Casserole 2 (10 ounce) packages chopped frozen broccoli 1 cup chopped onion 1 (8 ounce) package shredded cheddar cheese 1 cup mayonnaise 1 can mushroom soup 2 eggs In a medium sauce pan, cook broccoli and onion until tender, drain. In large bowl add remaining ingredients. Add broccoli and onion. Mix well. Put in a 13x9 baking dish. Bake at 350 for 30-45 minutes .

Monday, December 28, 2015

Sweet and Sour Crockpot Ribs

Sweet and Sour Crockpot Ribs 1 cup brown sugar 1/4 cup flour 1/3 cup water 1/2 cup vinegar 2 tablespoons soy sauce 1/4 cup ketchup 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 3 pounds pork spareribs Mix brown sugar and flour in a saucepan. Add water, then vinegar, soy sauce, ketchup, ginger, and garlic powder. Cook and stir over medium heat until boiling and thickened. Layer ribs in crockpot, spooning sauce over each layer. Cover and cook on Low for 10-12 hours or on High for 5-6 hours until ribs are very tender.

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites 1 (14 ounce) package caramels 1/4 cup butter, cubed 2 tablespoons water 5 cups small pretzels 1 (18 ounce) jar chunky peanut butter 26 ounces milk chocolate, melting candy In a microwave safe bowl, melt caramels with butter and water. Stir until smooth. Spread one side of each pretzel with 1 t. peanut butter. Top with 1/2 t. caramel mixture. Place on waxed paper lined baking sheet. Refrigerate until set. In a microwave safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered. Shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

Salted Nut Roll

Salted Nut Roll 1 (16 ounce) jar salted peanuts, divided 1 (10 ounce) package peanut butter chips 3 tablespoons butter 1 (14 ounce) can sweetened condensed milk 2 1/2 cups marshmallows Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish. Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more. Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

Easy Cherry Crescent Bake

Easy Cherry Crescent Bake 8 oz. roll crescent dough sheet 21 oz. can cherry pie filling,,(or any flavor you want) 1/4 C. chopped pecans, walnuts or almonds Press the dough into the bottom of a 9x12 shallow baking pan. Spoon the pie filling over the top of the dough then sprinkle the nuts over the top of that. Bake in a 350 degree oven for 17 minutes. Remove and allow to slightly cool then drizzle with the following glaze. Glaze: 4 T. powdered sugar 1 T. milk Whisk together for glazing the dessert.

CHERRIES JUBILEE CHEESECAKE BARS

CHERRIES JUBILEE CHEESECAKE BARS 1 box super Moist cherry chip cake mix 1/2 cup butter or margarine, softened 2 packages (8 oz. each) cream cheese, softened 1 container Rich & Creamy cherry frosting 3 eggs Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark 2 sticks of butter 1 cup of light brown sugar 1 reg. bag of pretzels (you'll use about 3/4 of the bag) 12 ounce bag of chocolate chips Sea salt - (I use our coarse sea salt with our grinder) Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Parmesan Mushrooms

Parmesan Mushrooms 8 oz. baby bella mushrooms (you can use small button mushrooms if you don't have bellas)... 2 T. butter 1 clove garlic, minced 1 tsp. dried parsley 1/4 C. heavy cream 1/4 tsp. salt 1 T. parmesan cheese, plus more for topping Italian bread crumbs Clean the mushrooms with a damp paper towel, don't wash them, and quarter any that may be too big, you want them all about the same size. Melt the butter in a skillet over med. high heat. Stir in the mushrooms and cook for 4-5 minutes as they begin to soften. Add in the garlic and heavy cream. Stir as the cream begins to thicken and reduce, about a minute. Stir in the salt, parsley and 1 T. paremsan cheese. Remove from heat and pour mushrooms into a small oven proof (broiler proof) dish. Top with a little more parmesan cheese and a sprinkling of the bread crumbs. Pop under a broiler for 1-2 minutes to crisp up the bread crumbs.

Caramelized Baked Chicken Legs/Wings

Caramelized Baked Chicken Legs/Wings 2 1/2 lbs chicken legs 1 2/3 tablespoons olive oil ( to help it stop sticking to the pan) 1/2 cup soy sauce 1 2/3 tablespoons ketchup 3/4 cup honey 2 -3 garlic cloves, minced salt and pepper Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized. Could also use wings or pork ribs.

Sweet and Sour Chicken

Sweet and Sour Chicken 3-5 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13. Sauce: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Saturday, December 26, 2015

BARBEQUED CABBAGE

BARBEQUED CABBAGE 1/2 head cabbage, cut into thick shreds 1/2 cup soy sauce 1/4 cup butter freshly ground pepper to taste Preheat an outdoor grill for medium heat. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

Easy Pineapple Cake

Easy Pineapple Cake 2 cups all-purpose flour 2 cups white sugar 2 eggs 2 teaspoons baking soda 1 to 2 teaspoon vanilla extract 1 cup chopped walnuts (optional) 1 (20 ounce) can crushed pineapple with juice 1 (8 ounce) package cream cheese 1/2 cup butter 1 1/2 cups confectioner sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend. Bake for 45 minutes, or until a toothpick inserted into cake comes out clean. To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Lemon-Lime Sunshine Cake

Lemon-Lime Sunshine Cake 1 cup cake flour, sifted three times 1 1/4 cups sugar, sifted five times 4 large egg yolks 8 large egg whites 1/2 tsp salt 1/2 tsp lemon extract Zest of 1/2 fresh lemon Zest of 1/2 fresh lime Preheat oven to 350 degrees Beat egg yolks at highest speed for 4 minutes until yolks are light yellow. Wash beaters. Whip egg whites until frothy; add salt and continue beating until whites volume-ize, holding their shape, but are still moist. Fold sugar, in three passes, into the egg whites, using a rubber spatula to incorporate in an over/under motion. Fold in extract, citrus rind and whipped egg yolks. Fold in flour, again using a rubber spatula to incorporate in an over/under motion. Transfer batter to an ungreased 10-inch tube pan, leveling the surface of the batter with spatula. Bake 40 to 45 minutes until lightly browned (use the toothpick-in- the-center test to make sure cake is done) Invert cake in tube pan to cool. While cake cools, Lemon-Lime Frosting make frosting: Whip sugar with butter and citrus zest, adding citrus juice as you go, to the consistency you desire. Frost cooled cake.

Beef Noodle Casserole

Beef Noodle Casserole 4 cups noodles, cooked 1 tablespoon butter 1 pound ground beef 2 (8 ounce) cans tomato sauce 1 cup cottage cheese 1/4 cup sour cream 8 ounces cream cheese 1/3 cup sliced green onions 1 tablespoon minced green bell pepper 2 tablespoons melted butter Brown the beef in 1 tablespoon butter; add tomato sauce and remove from heat. Combine cottage cheese with next four ingredients. Layer some of the noodles, dot with cheese mixture and cover with some sauce, repeating layers until everything is used. Pour 2 tablespoons melted butter on top. Bake at 375 degrees F for 45 minutes.

Sour Cream and Onion Chicken

Sour Cream and Onion Chicken 4 chicken breast halves 1 12 oz can of cream of mushroom soup 1/2 cup sour cream 1 1/2 cups water 1 packet of onion soup mix Place thawed chicken into crock pot or slow cooker. In a medium bowl, mix all the other ingredients together. Pour mixture of chicken and cover. Cook at low setting 6-8 hours or higher setting for 4-6 hours.

No Bake Chocolate Peanut Butter M&M Balls

No Bake Chocolate Peanut Butter M&M Balls 1/2 cup melted butter 1 1/2 cups peanut butter 2 1/2 cups powdered sugar Some chocolate chips Some M&M’s Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1 inch balls and freeze for about 20 minutes or until firm. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed

GREEN-SALSA ROASTED CHICKEN

GREEN-SALSA ROASTED CHICKEN 4 pound whole chicken 1/3 cup plus 1 tbs oil 1/2 cup basil 1/2 cup parsley 1/4 cup pitted green olives 1 clove garlic 1 tbs lemon juice plus 1 tsp lemon zest Heat oven to 45O degrees. Place chicken on a cutting board. Remove giblets, discard. Place breast side down, remove backbone, discard. Flip over chicken, flatten it. Place on a sheet pan with a rack. Season under skin. Rub skin with 1 tbs oil, season. *Roast 45 min. or until done. MAKE GREEN SALSA---In a processor, combine basil, parsley, olives, garlic, lemon juice, zest, salt and pepper. Pulse until chopped. Pour in remaining oil. Let chicken rest 1O min. carve. SERVE WITH GREEN SALSA

SPICY-SAUCE CHICKEN TACOS

SPICY-SAUCE CHICKEN TACOS MAKES 4 SERVINGS. HALF RECIPE FOR 2. 4 skinless chicken thighs 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp oregano 2 tbs oil 1 cup sliced onion 3 cloves garlic, sliced 2 chipotles in adobo, seeded, diced, 1 tsp adobo 14.5 oz can diced tomatoes 1/2 cup chicken broth 12 corn tortillas, warmed Season chicken with chili powder, cumin, salt, and oregano. In a skillet, heat oil. Brown chicken. Remove to a plate. Add onion, cook 3 min. Stir in garlic and chipotles, cook 1 min. Add adobo, tomatoes, broth, and chicken. Bring to a simmer, simmer until meat falls off bone. *Remove chicken from skillet to a cutting board. Shred. Stir meat back into sauce. SERVE on tortillas with sliced avocado and cheese

Amish Angel Food Cookies

Amish Angel Food Cookies 1 cup Crisco 1/2 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup brown sugar 1 egg 2 cups all-purpose flour 1 teaspoon cream of tartar 1 cup coconut Mix Crisco and sugar until creamy; add egg. Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375º degrees F for 15 minutes. Makes 4 dozen.

Beef Tips

Beef Tips 2 lbs cubed beef stew meat 1 onion, chopped 1 package brown gravy mix 1/4 cup soy sauce 1/4 cup Worcestershire sauce 2 cups water 3 tablespoons vegetable oil 1 teaspoon garlic 1 teaspoon salt 1 teaspoon ground pepper 1 cup water In a large skillet, heat oil over high heat. Saute the onion until translucent. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.

Friday, December 25, 2015

Cheese burger bacon casserole

Cheese burger bacon casserole 1 lb ground beef 6 slices of bacon 1/2 cup of mayo 1/2 cup of half and half 3 eggs 1/2 onion chopped (substituted with onion powder) 1 clove minced garlic (I used garlic powder) 8 oz shredded cheddar cheese salt and pepper. Cook your ground beef and bacon (separately). Mix salt, pepper, onions or onion powder, 1 clove of garlic or garlic powder, and crumbled up bacon pieces in with ground beef. Pour this into either a greased pie plate (I used Pyrex bowl), sprinkle cheese over ground beef mixture. Mix eggs, mayo, and half and half together (make sure to mix well). Pour this over the ground beef mixture and cook on 350 degrees for 30-35 minutes

Thursday, December 24, 2015

Amazing Crockpot Ham, Green Beans and Potatoes

Amazing Crockpot Ham, Green Beans and Potatoes 2 lbs of fresh green beans 2 lbs of ham 4 baking potatoes 1 Large onion (optional) Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your crockpot, add 3 cups of water and season with salt & pepper ( according to taste) I like to use Steak Spice in mine. Cook for 6 hrs on Low

Tuesday, December 22, 2015

Easy Strawberry-Glazed Fruit Salad

Easy Strawberry-Glazed Fruit Salad 1 quart fresh strawberries, cleaned and halved 1 (20-oz) can pineapple chunks, drained 4 firm bananas, sliced 1 (16-oz) container strawberry glaze In large bowl, gently toss together fruits. Fold in strawberry glaze. Chill for at least 2 hours before serving. Serve with a dollop of whipped cream or whipped topping if desired. Serves 6-8

SPICY GINGER-APPLE CRISP

SPICY GINGER-APPLE CRISP MAKES 8 SERVINGS. 3/4 cup brown sugar 3 tbs flour 2 1/4 tsp cinnamon 1 3/4 tsp allspice 1 tsp salt 1/4 tsp ground ginger 6 cups sliced peeled apples 6 caramels 1/3 cup orange juice TOPPING--- 3/4 cup each crushed gingersnap cookies and brown sugar 1/2 cup each flour and butter, cubed Ice Cream Heat oven to 375 degrees. In a bowl, mix first 6 ingredients. Add apples, toss. In a pan, combine caramels and orange juice. Cook until caramels are melted. Pour over apple mixture, toss. Transfer to a greased 8" square baking pan. FOR TOPPING---In a bowl, mix cookies, brown sugar, and flour, cut in butter until crumbly. Sprinkle over filling. Bake 4O min. or until apples are tender. SERVE warm with ice cream

CHRISTMAS PEPPERMINT CUPCAKES

CHRISTMAS PEPPERMINT CUPCAKES MAKES 24 CUPCAKES. 1 pkg devil's food cake mix Strong brewed coffee 1 oz pkg cocoa mix 2 tsp peppermint extract 8 oz pkg cream cheese 16 oz pkg vanilla frosting Red food coloring Heat oven to 35O degrees. Prepare cake mix as package directs, substituting coffee for water and adding cocoa mix and peppermint extract. Divide batter among 24 lined cupcake wells. Bake 18 min. Let cool. *Beat cream cheese until smooth. Add frosting, beat 1 min. Tint pink with food coloring. Dip paintbrush in food coloring. Paint 3 stripes inside pastry bag fitted with plain tip. Fill bag with frosting, pipe tops of cupcakes. GARNISH with small whole candy canes, SERVE & ENJOY

Cherry-Pecan Icebox Cookies

Cherry-Pecan Icebox Cookies 1 cup butter, softened 1-1/4 cups sugar 1 large egg 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking soda 1/8 teaspoon salt 1 cup chopped pecans 3/4 cup red and/or green candied cherries In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen. Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

Polka-Dot Macaroons

Polka-Dot Macaroons 5 cups flaked coconut 1 can (14 ounces) sweetened condensed milk 1/2 cup all-purpose flour 1-1/2 cups M&M's minis Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's. Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 4-1/2 dozen.

Coconut Macaroons

Coconut Macaroons 2/3 cup flour 5 cups sweetened flaked coconut 1/4 teaspoon salt 1 can sweetened condensed milk -- (14-ounce) 2 teaspoons vanilla extract Preheat oven to 350 F. In a large bowl, combine flour, coconut and salt. Add condensed milk and vanilla; mix well. Batter will be stiff. Drop onto a greased baking sheet by tablespoons 1 inch apart. Bake 15 to 20 minutes or until golden brown. Remove to a wire rack to cool. Makes 48 macaroons

HAWAIIAN STYLE TERIYAKI CHICKEN

HAWAIIAN STYLE TERIYAKI CHICKEN 3 pounds chicken thigh ( boneless, skinless ) 1 cup soy sauce 1 cup water 1 cup sugar 5 clove(s) garlic ( 3-5 cloves, crushed ) 1 ginger root ( 2-3 slices, cut thin and lengthwise ) This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later. After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

QUICK YEAST ROLLS

QUICK YEAST ROLLS 2 tablespoons shortening 3 tablespoons white sugar 1 cup hot water 1 (.25 ounce) package active dry yeast 1 egg, beaten 1 teaspoon salt 2 1/4 cups all-purpose flour In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size. Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size. Preheat oven to 425 degrees F (220 degrees C). Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

CHOCOLATE PEANUT BUTTER BARS

CHOCOLATE PEANUT BUTTER BARS 2 cups quick-cooking oats 1 3/4 cups firmly packed light brown sugar 1 1/2 cups All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup butter 1/2 cup chopped peanuts 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1 large egg, beaten 1 (14 oz.) can Sweetened Condensed Milk 1/2 cup Creamy Peanut Butter Heat oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust. Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake for an additional 15 minutes. Cool. Cut into bars.

Monday, December 21, 2015

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING 2 & 1/4 CUPS ALL PURPOSE FLOUR 2 CUPS LIGHT BROWN SUGAR (packed) 1 CUP PEANUT BUTTER 1/2 CUP BUTTER (room temperature) 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1 & 1/4 CUPS MILK 2 TEASPOONS VANILLA EXTRACT 3 EGGS Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean. Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting. PEANUT BUTTER-HONEY FROSTING 1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

Chocolate Covered Coconut Candy

Chocolate Covered Coconut Candy 1-3/4 cups confectioners' sugar 1-3/4 cups flaked coconut 1 cup chopped almonds 1/2 cup sweetened condensed milk 2 cups (12 ounces) semisweet chocolate chips 2 tablespoons shortening In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set.

Sunday, December 20, 2015

CHRISTMAS WHITE TRASH

CHRISTMAS WHITE TRASH 24 oz. vanilla flavored candy coating (white chocolate almond bark) 6 cups Kellogg's Crispix cereal 3 cups Christmas shaped pretzels 16 oz. M&M Peanut Butter Chocolate Candies, or Peanut Chocolate Candies, or Plain Chocolate Candies in Christmas Colors In a medium microwave safe bowl, melt white chocolate almond bark in the microwave for 2-4 minutes at 30 SECOND intervals until chocolate is melted; set aside. In a large bowl, add cereal, pretzels, and M&Ms. Pour melted chocolate over the cereal mixture. using a large spatula to fold all together making sure not to break up the cereal to much. Once all the mixture is coated real well with the chocolate, pour out onto a table lined with waxed paper. Once cooled, break up into piece and store in an air tight container or bag up in gift bags.

Saturday, December 19, 2015

Funnel Cake Fries

Funnel Cake Fries 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup white sugar 1/2 cup milk 1 tsp vanilla 3-4 cups canola or vegetable oil 1 jar marshmallow creme or marshmallow fluff Whisk flour, baking powder, and salt in a bowl. Set aside. With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping. Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot. Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries. To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

Friday, December 18, 2015

Bacon Rotel Cups Appetizers

Bacon Rotel Cups Appetizers 1 can rotel tomatoes, drained (almost all the way) 1 bag bacon pieces 1 cup shredded swiss 1 cup mayo 3 pkg. phyllo pastry cups – thawed Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.

Thursday, December 17, 2015

Chocolate- Peanut Butter Nut Clusters

Chocolate- Peanut Butter Nut Clusters Yield: varies depending on size of cluster you make! 6 squares of chocolate bark 6 squares of white chocolate bark 2 Tbsp of smooth peanut butter 2 c dry roasted peanuts, divided Prepare sheetpan with Silpat liner or use waxed paper, set aside. In a small bowl, heat chocolate bark in microwave, stirring at 20 second intervals, until melted. Mix in 1 c peanuts, set aside. Heat white chocolate bark, in same manner until melted and mix in peanut butter. Using 2 spoons, drop mounds of chocolate bark with nuts onto prepared pan. I try to leave some of the dark chocolate bark (w/o nuts) in the bowl to use later in recipe… Drizzle peanut butter white bark over the top of the clusters. In remaining peanut butter white bark (if need to reheat, do so at 10 second intervals to not burn), mix in remaining 1 c nuts. Drop mounds of mixture onto prepared pan and drizzle a little of the dark chocolate bark on top. Let clusters harden and enjoy!

CRAB PUPPIES

CRAB PUPPIES 1 lb. Crabmeat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crab meat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crab meat and crackers and gently mix careful not to break up large lumps of crab meat. Mold into golf ball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Banana Pudding Cake

Banana Pudding Cake Step 1 Cake Mix: 16 tablespoons butter (or 2 Sticks)... 1 3/4 cups granulated sugar 3 eggs 2 egg whites 3 tsp vanilla extract 3 cups all-purpose flour 3 1/2 tsp baking powder 1 box (0.9oz) Instant Banana Cream pudding mix 1 cup milk Preheat oven to 350ºF. Lightly grease and then flour 2 8in. Round pans. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla extract and blend until well combined. In separate bowl, combine flour, baking powder, and banana cream pudding mix. Evenly divide into 3, then add to wet mix one addition at a time until combined. Do not ever mix!!! Stir in cold milk until combined. Divide batter and pour into pans. Bake 25-35 mins or until knife inserted in middle comes out dry. Allow cake to cool 10-15 mins in pan. Loosen and remove from pan, wrap in plastic wrap then aluminum foil place in freezer 1-2 hours to cool completely. Step 2 Filling: 1 box (1oz) Sugar Free Instant Vanilla pudding mix 1 1/4 cups milk 1 cup Cool Whip (or Whipped Topping) Whisk together then refrigerate Milk Brush: 4 Tbsp sweetened condensed milk 4 Tbsp milk Also will need 2-3 Medium Bananas sliced 2 cups Cool Whip Mini Vanilla Wafers Assemble Cake: Level each cake. Place first layer on cake plate. Brush with milk mixture. Add little of pudding mixture then top with other cake. Brush 2nd cake with milk mixture. Frost cake with remaining pudding. Spread cool whip on top of cake. Decorate sides and top of cake with mini vanilla wafers and bananas.

Marinated Pork Chops

Marinated Pork Chops 4-5 bone-in center cut pork chops 1 T. butter 1/4 C. soy sauce (you can use low sodium if you prefer) 1 T. lime juice 1 T. olive oil 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. dried rosemary 1/2 tsp. oregano Combine the last 6 ingredients in a bowl and whisk together. Place the pork chops in a ziploc bag and pour in the marinade. Place in the fridge for a minimum of 2 hours. Melt the butter in a large skillet over med. high heat. Add the pork chops to the pan and fry for 3-4 minutes per side.

Parmesan Dusted Cauliflower

Parmesan Dusted Cauliflower 2 tbsp. olive oil 1 head cauliflower, cut into florets 4 garlic cloves, peeled & smashed 2 tsp dried basil (or thyme) 1 tsp pepper 1/4 cup grated parmesan cheese Preheat oven to 425 Prepare a large rimmed baking sheet with foil In a bowl toss florets with olive oil, garlic, basil & pepper Lay onto baking sheet in a single layer Roast for 20 minutes, tossing once Sprinkle with parmesan cheese, toss to combine and roast for an additional 20 minutes until florets start to brown and are tender

Pineapple Pie

Pineapple Pie 1 1/2 cups sugar 1/2 cup butter 1 cup crushed pineapple 3 tablespoons flour 1 teaspoon vanilla 2 eggs 1 unbaked pie shell Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Wednesday, December 16, 2015

Fruit Dip

Fruit Dip 1 container (32 Oz. Size) Vanilla Yogurt 1 container (8 Oz. Size) Cool Whip 1 box (3.4 Oz. Size) Dry Vanilla Pudding Mix In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet. Cover with plastic wrap and allow to chill for about 30 minutes. Serve with your fruit of choice and enjoy! Store in an airtight container in the refrigerator for up to 5 days.

Hot Chocolate Fudge

Hot Chocolate Fudge 1 cup white chocolate chips 2 cups dark chocolate chips 14 oz sweetened condensed milk, divided 1 tsp vanilla 10 oz mini marshmallows Line a 9x9 baking pan with parchment paper, set aside In a small saucepan combine white chocolate chips & 3 tbsp sweetened condensed milk In a medium saucepan combine dark chocolate chips and the remaining amount of the sweetened condensed milk Over medium heat melt together dark chocolate and sweetened condensed milk until smooth, stir constantly Once smooth remove from heat and stir in vanilla until well combined Pour into prepared pan Heat white chocolate with the sweetened condensed milk over medium heat, stirring until melted and smooth Pour white chocolate mixture over dark chocolate in pan Sprinkle with mini marshmallows, gently pressing marshmallows into chocolate Let cool for 4 hours, at least, before cutting and then store in airtight container until ready to serve

Tuesday, December 15, 2015

Turtle Cookie Bars

Turtle Cookie Bars Crust: 2 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup butter, softened 2nd Layer 1 cup pecan halves or chopped pecans 2/3 cup butter 1/2 cup firmly packed brown sugar 1 cup milk chocolate morsels Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan. Arrange pecans over crust. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

SOFT NO-ROLL SUGAR COOKIES

SOFT NO-ROLL SUGAR COOKIES 1 cup granulated SUGAR 1 cup POWDERED SUGAR 1 cup of real salted BUTTER softened 3/4 cup VEGETABLE OIL 2 tablespoons MILK 1 tablespoon VANILLA EXTRACT 1/2 teaspoon ALMOND EXTRACT 2 EGGS 4 1/4 cups all-purpose FLOUR 1 teaspoon BAKING SODA 1/2 teaspoon CREAM OF TARTAR VANILLA FROSTING 3 cups POWDERED SUGAR 1/3 cup BUTTER or stick MARGARINE, softened 1 teaspoon VANILLA EXTRACT 1/2 teaspoon ALMOND EXTRACT 1-2 Tablespoon of MILK Mix all together and add any color of food coloring that you like. For the cookies, beat granulated sugar, powdered sugar, butter, oil, milk, vanilla, almond extract and eggs until creamy. Add remaining ingredients. Refrigerate 2 hours or until firm. Heat oven to 350 degrees Shape dough into 1 1/2 inch balls and roll into granulated sugar.Place 3 inches apart on ungreased cookie sheet.Press with bottom of glass until 1/4 inch thick and keep on dipping bottom of glass in sugar so the dough won't stick to glass when pressing the dough. Bake 13-15 minutes or until edges turn a little brown.Immediately remove from cookie sheet to cool on wire rack or wax paper. Frost and decorate with sprinkles.

Layered Pizza Dip

Layered Pizza Dip 1 (8-ounce) container cream cheese with chives and onions 1/2 cup pizza sauce 1/2 cup small pepperoni (or big ones, diced) 1/2 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded Preheat oven to 350F. In an ungreased 9-inch pie plate or similar dish, layer all ingredients in order listed. Bake for 10 - 15 minutes or until cheese is melted and dip is bubbly. Serve hot with crackers, bagel chips, or tiny toast pieces

Rudolph`s Tipsy Spritzer

Rudolph`s Tipsy Spritzer 2 Cups Vodka 5 Cups Orange Juice 2 Cups Lemon lime soda 1/2 Cup Cherry juice 1/4 Cup Fresh lemon juice Chill all ingredients. Add to a large pitcher and mix. Serve over ice

No Bake Peanut Butter Cornflake "Cookies"

No Bake Peanut Butter Cornflake "Cookies" 6 cups corn flakes 1 cup sugar 1 cup light corn syrup 1 cup creamy peanut butter Place corn flakes in a large bowl; set aside. Combine sugar and corn syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Immediately remove from heat; add peanut butter, stirring to combine. Pour peanut butter mixture over corn flakes, and toss gently to combine, being careful not the crush the corn flakes. Quickly drop by heaping tablespoonfuls onto a large baking sheet lined with parchment or wax paper. Allow cookies to stand at room temperature at least 30 minutes or until set. Store in an airtight container.

Cheeseburger fries

Cheeseburger fries 1 (32-ounce) bag frozen French fries 1 pound ground beef 1/2 cup ketchup 1/4 cup yellow mustard 1/4 teaspoon salt 1/4 teaspoon black pepper 1 small onion, chopped 1/2 cup sliced dill pickles 3/4 cup cheese sauce, warmed Place frozen French fries on baking sheet and bake according to package directions. Meanwhile, in a large skillet over high heat, cook ground beef 6 to 8 minutes, or until browned; drain off excess fat. Stir in ketchup, mustard, salt, and pepper; mix well and cook an additional 2 to 3 minutes, or until heated through. Place French fries on a large platter, spoon meat mixture over the fries, sprinkle with onion and pickles, and evenly drizzle cheese sauce over everything. Serve immediately. Note Feel free to drizzle extra ketchup over the top, if you'd like.

INSTANT CHOCOLATE FUDGE

INSTANT CHOCOLATE FUDGE if you want add nuts & marshmallows. I would say you can add whatever you want. : 1-14 oz can sweetened condensed milk 2 Cups semi-sweet chocolate chips Instructions: Microwave the milk and chips for one minute Stir until smooth (add 15 seconds each time back in the microwave if not smooth) Pour into an 8 x 8 pan lined with parchment paper No need to spread it to corners, will be thicker if you don't Let it set up (can place in fridge for faster setting' up) Cut into your choice size pieces... Eat, eat, eat!

Easiest Peanut butter fudge

Easiest Peanut butter fudge 1 tub vanilla frosting 1 cup peanut butter Empty both the peanut butter and frosting into a microwave safe container. Microwave on high for 1 min and stir Then microwave on high for 1 min on high and our mixture into glass pan. (8 x 8, works best) Smooth out, then refrigerate until hard

Italian Potato Patties

Italian Potato Patties 1 1/2 C. leftover mashed potatoes 1 large egg, beaten 2 T. onion, finely chopped 1/2 tsp. Italian seasoning 1/2 tsp. dried basil 12 pieces sliced pepperoni, diced up 1 C. shredded mozzarella cheese 3 T. all purpose flour bacon grease or vegetable oil (I had leftover bacon grease in the pan from breakfast and used that) In a bowl, combine the first 8 ingredients. Heat enough bacon grease or oil, over med. high heat, to cover the bottom of a cast iron skillet. Once heated, drop the potato mixture by spoonfuls into the pan and flatten out just a tad and reduce the heat to medium. Working in batches, fry them for approx. 2-3 minutes per side until golden brown. Remove to a paper sack or paper towel to drain and continue with remaining potatoes.

Monday, December 14, 2015

Coconut Pumpkin Pie

Coconut Pumpkin Pie 1 frozen unbaked deep dish pie crust, (9-inch) 3 eggs, lightly beaten 3/4 cup firmly packed brown sugar 1 tablespoon Pumpkin Pie Spice 1/2 teaspoon salt 1 can (15 ounces) pumpkin 1 can (13.66 ounces) Coconut Milk Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet. Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pie in refrigerator.

CHRISTMAS REINDEER Snack

CHRISTMAS REINDEER Snack 1 16 oz. Box Golden Grahams Cereal 1 (11.5 oz) Bag Chocolate Chip 1 Bag Marshmallows 3 Tb Butter or Margarine 3/4 Cup Corn Syrup 1/2 Cup Red Sixlets In a large bowl empty the cereal box and put aside. In a sauce pan mix the corn syrup, butter and chocolate chips. Bring to a boil on medium heat, stirring often. Remove from the heat and pour the chocolate mixture on the cereal. Add the marshmallows right away to the cereal and mix all together until the marshmallows melt. Some of the marshmallows may not melt all the way and that's fine. Top with red Sixlets to give it a festive look

Chicken Bacon Buffalo Ranch Crescent Bake

Chicken Bacon Buffalo Ranch Crescent Bake 3 boneless chicken breast, boiled and shredded 5 slices bacon, cooked and crumbled 1 T. bacon grease 1/2 C. diced onion 1/3 C. diced red bell pepper 8 oz. cream cheese, room temp. 1 oz. pkg. ranch salad dressing mix 1 T. butter, melted 1/2 tsp. hot sauce 1 3/4 C. shredded colby jack cheese 2, 8 oz. rolls crescent dough sheets (I only had one dough sheet and one regular crescent rolls so I just made it work) Heat the leftover bacon grease in a small skillet and saute the onion and bell pepper for 3-4 minutes to soften. Remove from the heat and set aside. In a large bowl combine the cream cheese, onions, peppers and ranch dressing mix. Stir together the butter and hot sauce, add to the cream cheese mixture. Stir in the shredded chicken, bacon and 1 C. of the cheese. Combine the mixture very well. Place 1 crescent dough sheet on the bottom of a baking sheet and spread out a little. Top the dough sheet with the chicken mixture, spreading to each edge. Unroll the remaining dough sheet and place over the top, stretching to cover. Bake in a 350 degree oven for 25 minutes, remove and top with remaining cheese and return to the oven long enough to melt. Remove and allow to cool slightly then cut into squares for serving.

Mini Apple Pies

Mini Apple Pies 3 med. apples, peeled & chopped (I used golden delicious) 2 T. butter 3/4 C. sugar 3/4 C. water 7.5 oz. can (10 count) canned biscuits Place the first 4 ingredients in a non stick skillet and bring to a boil. Cook this mixture for 7-10 minutes or until it has thickened and reduced. Meanwhile, open the canned biscuits and take 2 biscuits and mash them together and press out to form a 4" circle. Place each circle (there will be 5 total) into a well buttered muffin tin. Press around to fit up the sides and repeat with remaining dough. Spoon the apple filling into each cup, packing it in good. Prepare the topping: 1 T. all purpose flour 1 T. brown sugar 1/4 tsp. cornstarch 1 T. softened butter Mix it all together, I used my fingers to do this. Sprinkle a little over the top of each pie. Cover a cookie sheet with tinfoil (the filling will overflow a little) and place the muffin tin on the cookie sheet. Bake in a 350 degree oven for 30 minutes. Once they are out of the oven, carefully remove each pie to a plate to cool slightly before eating.

Santa Hat Cookies

Santa Hat Cookies 1 package Pillsbury™ ready-to-bake sugar cookies 1 jar (7 oz) marshmallow creme (1 1/2 cups) 1 cup butter, softened 2 1/2 cups powdered sugar 1/2 teaspoon red gel food color 48 miniature marshmallows White candy sprinkles Heat oven to 350°F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes. To make frosting, in large bowl, beat marshmallow crème and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined. Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie. Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.

No Bake Avalanche Cookies

No Bake Avalanche Cookies 2 cups Crispy Rice cereal 1 cup mini marshmallows 1/2 cup creamy peanut butter 1 lb white chocolate Line 2 baking sheets with parchment paper, set aside. Mix cereal and marshmallows in a large bowl. Set aside. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated. Drop using a tablespoon onto the lined pans. Place in refrigerators until chocolate is set. Notes store airtight for up to 5 days in a cool place. You don't have to refrigerate these, but if they are kept in a warm place they could become sticky

Vegetable Stacks

Vegetable Stacks 1 Tbsp. olive oil 1 medium yellow onion 1 tsp. minced garlic 1 medium zucchini 1 small Chinese Eggplant 1/2 cup Mushrooms 1 medium red potato (optional) 1 medium tomato 1 tsp. dried thyme to taste salt & pepper 1 cup your favorite shredded cheese STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Spicy Baked Omelette

Spicy Baked Omelette 6 eggs 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1 cup cooked ham, diced 1 (10 ounce) cans original rotel, drained 8 ounces colby-monterey jack cheese, combination shredded ( or your cheese of choice) Preheat oven to 400 degrees F. Spray an 8 1/2 x 8 1/2 in baking dish with Pam. Beat the eggs with the salt and pepper until foamy. Mix in the cubed ham, Rotel and cheese and mix well. Bake in the oven for 25-30 minutes or until the eggs are set (every oven is different). Turn the oven off and let it sit another 5-10 minutes.

Jiggly Jolly Jello Squares

Jiggly Jolly Jello Squares (non-alcohol version) 1 box cherry jello 1 box lime jello... 3 packs Knox gelatin 1 13 oz can Eagle Brand sweetened condensed milk 1 1/2 cups water ( if you want alcohol use vanilla vodka) Whipped cream (for garnish) Small red & green candies for garnish Lightly coat an 8x8 square dish with cooking spray, wipe out the dish to leave a thin coating. For red layers; Sprinkle half of a packet of gelatin over ¼ cup of water. Stir it in for a minute or two. Add one box of the jello, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of water, (if making alcohol version replace water with the vanilla vodka. Divide into two equal parts.Repeat the same process to make the green layer. To make the white layer, sprinkle two packets of Knox over ½ cup of water. Stir it for a minute or two. Pour in 1 cup of boiling water and can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Divide into 3 equal parts. Allow to cool to room temperature. Pour one equal part of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add one equal part of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight. When you’re ready to serve, slice into even squares. Carefully removing from pan place on serving platter and top with whipped cream, using a piping bag or can. Top with a small candy (or two) . You can also top with a mint leaf to emulate a Holly.

Loaded Baked Potato Salad

Loaded Baked Potato Salad Taste great hot out of the oven or "room temperature" 8 potatoes, cubed ( half peeled or half with skin) 2 teaspoons salt 6 slices bacon, diced & crisp cooked 6 green onions 2 cups cheddar cheese, shredded 16 ounces sour cream 1/4 teaspoon pepper 1 cup Miracle Whip or 1 cup mayonnaise Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake 350 for 10-15 minutes (until cheese melts)

Friday, December 11, 2015

Christmas Bark Candy

Christmas Bark Candy 1 lb white almond bark 3/4 cup Rice Krispies 3/4 cup pretzel, broken up 3/4 cup coconut 1 cup dry roasted peanuts 1/2 cup M&M's plain chocolate candy, red and green Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top. Stir in remaining ingredients and mix well. Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes

EASY CROCKPOT CHICKEN FAJITAS

EASY CROCKPOT CHICKEN FAJITAS 1 lb of Chicken Breasts 3 Peppers (Green, Red & Yellow), sliced 1 Onion, sliced 1 Package of Taco Seasoning Flour or corn tortillas Toppings - sour cream, cheese, guacamole Slice peppers and onions then place them on the bottom of the crock pot. Put Chicken on top of peppers and onions. Sprinkle taco seasoning on the top. Cook on low for 6-8 hrs (or high for 3-4). The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars 3 cups corn flakes, crushed 1 cup crunchy peanut butter 1⁄2 cup sugar 1⁄2 cup white corn syrup 6 ounces chocolate chips Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

Sticken Chicken

Sticken Chicken 6 chicken thighs or 6 chicken breasts 1/2 cup flour 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon ginger 2/3 cup brown sugar 1/2 cup water 1 tablespoon Worcestershire sauce 1/4 cup soy sauce Preheat oven to 200 degrees. Wash chicken. Dry thoroughly. Coat chicken with flour seasoned with garlic salt, paprika and ginger. Arrange chicken skin side up in a single layer in baking pan. Roast, uncovered, for 1 hour. Drain. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and deliciously glazed. Basting and turning at least once will ensure an evenly coated glaze.

UPSIDE DOWN SWEET POTATOES

UPSIDE DOWN SWEET POTATOES 6 tablespoons melted butter 6 tablespoons grated parmesan cheese 4 medium sweet potatoes about 1/4 cup brown sugar Preheat oven to 400 degrees. Pour melted margarine in 8x11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter / cheese mixture. Bake for 30-35 mins or till tender.

Broccoli Cauliflower Greek Salad

Broccoli Cauliflower Greek Salad First off Combine: 1 bunch of Broccoli 1 bunch of Cauliflower 8 strips of cooked and crumbled bacon 1/3 C. Chopped Onion 1 C. chopped Tomatoes 2 hard boiled eggs- chopped Then in a small bowl mix well: 1 C. Miracle Whip 1/3 C. Sugar 2 Tbsp Vinegar Salt, Pepper to taste and I like to add in Greek Seasoning its optional.. Add the mixture to the Broccoli and gently toss to cover it all Refrigerate then serve

Brussels Sprouts in Garlic Butter

Brussels Sprouts in Garlic Butter 15 Brussels sprouts, halved lengthwise 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 3 cloves garlic, smashed with the flat of a knife freshly grated parmesan cheese (optional) salt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt & pepper to taste

CHICKEN CABBAGE STIR FRY

CHICKEN CABBAGE STIR FRY 3 chicken breast halves 1 teaspoon vegetable oil 3 cups green cabbage, shredded... 1 tablespoon cornstarch 1⁄2 teaspoon ground ginger 1⁄4 teaspoon garlic powder 1⁄2 cup water 1 tablespoon soy sauce Red bell pepper Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours.

Vegetable Beef Soup/Stew

Vegetable Beef Soup/Stew 2 lbs Ground Hamburger or Turkey 1 Can Corn (15oz) 1 Can Peas (15oz) 1 Can Green Beans (15oz) 1 Can Tomatoes diced (15oz) 1 pkg Frozen Blend Vegetables (16oz) (Broccoli, Cauliflower, & Carrots) 1 Onion diced 3 Potatoes diced 2 Envelopes McCormick Beef Stew Seasoning Mix (15oz) 3 Cups Water Brown hamburger meat with 1/2 of the diced onion. Drain Hamburger meat. Add other 1/2 of the onion, and add all the cans plus the diced potatoes. Bring to a boil, turn fire down to med-low simmer until potatoes are done.

Two-Ingredient Homemade Biscuits

Two-Ingredient Homemade Biscuits 2 cups self-rising flour 1 cup whipping cream/Liquid Preheat oven to 450 degreesF. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2-inch thickness and cut with a 3-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes.

Easy Taco Stew

Easy Taco Stew 1 lb lean ground beef 1 medium onion, chopped 1 (15 1/4 ounce) cans whole kernel corn, undrained 1 (10 ounce) cans diced tomatoes with mild green chilies, undrained 1 (15 ounce) cans pinto beans in chili sauce, undrained 1 (1 1/4 ounce) envelopes taco seasoning 1 (10 3/4 ounce) cans tomato soup, undiluted 1 cup water baked corn tortilla chips (I prefer Doritos) or plain Doritos ( I prefer Doritos) cheddar cheese, grated Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated. TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese. HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

PERFECT CARAMEL CORN

PERFECT CARAMEL CORN 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 5 quarts popped popcorn Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Nutella Hot Chocolate

Nutella Hot Chocolate 3 tablespoons nutella 1 1⁄3 cups milk Put Nutella and 1/3 cup milk in small saucepan over medium heat. Whisk until blended. Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.

Pineapple Sour Cream Pudding Cake

Pineapple Sour Cream Pudding Cake 1 (8 ounce) can crushed pineapple in juice 1/2 teaspoon baking soda 1 (18 ounce) package yellow cake mix 1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix 4 eggs 1 cup sour cream 1/4 cup oil In a small bowl,combine pineapple with the juice and the baking soda; mix well. In a large mixing bowl, combine remaining ingredients; stir in pineapple. Blend, then beat at medium speed of an electric mixer for 2 minutes. Pour into a greased and floured 10-inch Bundt or tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched. Cool in pan about 15 minutes. Remove from pan and finish cooling on wire rack. Dust with powdered sugar.

Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies 3/4 cup butter or 3/4 cup margarine, softened 3/4 cup granulated sugar 3/4 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups oatmeal ( quick-cooking or regular) 1 3/4 cups butterscotch chips ( 1 - 11oz Pkg.) Preheat oven to 375°F. Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well. In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oatmeal and butterscotch chips, mix well. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely

Pulled Pork (Crock Pot)

Pulled Pork (Crock Pot) 4 lbs pork roast (shoulder or butt) 2 large onions 1 cup ginger ale 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's) barbecue sauce, for serving (optional) Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed! Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing! Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites 1 (14 ounce) package caramels 1/4 cup butter, cubed 2 tablespoons water 5 cups small pretzels 1 (18 ounce) jar chunky peanut butter 26 ounces milk chocolate, melting candy In a microwave safe bowl, melt caramels with butter and water. Stir until smooth. Spread one side of each pretzel with 1 t. peanut butter. Top with 1/2 t. caramel mixture. Place on waxed paper lined baking sheet. Refrigerate until set. In a microwave safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered. Shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

PEANUT BUTTER ROLO CUPS

PEANUT BUTTER ROLO CUPS 1 package of peanut butter cookie mix 36 Rolos Prepare cookie mix according to package directions. Roll into 1 inch balls. Place balls into greased miniature muffin tins. Then press the dough onto the bottom and sides of tin to form a 'cup' Bake at 350 for 11-13 minutes. Place one Rolo inside each cup immediately after removing from oven. Cool and then remove from pans ALSO - good using mini reeses peanut butter cups

Salted Nut Roll

Salted Nut Roll 1 (16 ounce) jar salted peanuts, divided 1 (10 ounce) package peanut butter chips 3 tablespoons butter 1 (14 ounce) can sweetened condensed milk 2 1/2 cups marshmallows Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish. Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more. Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

COCONUT SNOWBALLS

COCONUT SNOWBALLS No baking required! 3 cups coconut. 1 - 8 oz. pkg. softened cream cheese 1 can crushed pineapple 8 oz. drained well 1 cup chopped pecans Mix together cream cheese and pineapple In a small bowl, then fold in chopped pecans. Cover and refrigerate for about an hour. Put coconut into a small bowl. Take mix out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate several hours or overnight. Makes about 2 dozen depending on size you make them.

Thursday, December 10, 2015

BLT GRILLED CHEESE SANDWICH

BLT GRILLED CHEESE SANDWICH 2 slices egg bread 4 slices cheddar cheese 1-2 slices lacy swiss 4 slices cooked bacon 2 slices tomato 1 tablespoon butter Spread butter on one side of each slice of bread, then stack buttered sides together. Layer 2 slices cheddar on top of bread stack, then bacon slices, then lacy swiss cheese, then tomato and finally the remaining slices of cheese. Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden. Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully. Cut in half and enjoy with homemade tomato soup!

Peanut Butter Crunch Dip

Peanut Butter Crunch Dip 1 cup of Greek Plain Yogurt 1/2 cup of Crunchy peanut butter Combine the two ingredients and mix well. Chill for an Hour. Serve with your favorite fruit.

Wednesday, December 9, 2015

CHRISTMAS CRUNCH

CHRISTMAS CRUNCH 1 lb white almond bark... 1/2 cup peanut butter 4 cups (more if needed) broken pretzels pieces 1/2 cup Heath toffee pieces kosher salt melt almond bark in double boiler, stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container.

GLAZED COCONUT BANANA BREAD

GLAZED COCONUT BANANA BREAD MAKES 1 LOAF. 1/4 cup each butter and plain yogurt 1 cup sugar 2 eggs 1 1/2 cups mashed bananas 3 tbs unsweetened apple juice 1/2 tsp each vanilla and salt 2 cups flour 3/4 tsp baking soda 1/2 cup each flaked coconut and powdered sugar 1 tbs lime juice HEAT oven to 35O degrees. In a bowl, beat butter and sugar until crumbly. Add eggs, beat well. Beat in bananas, yogurt, apple juice, and vanilla. In another bowl, whisk flour, baking soda, and salt, stir into banana mixture. Fold in 1/2 cup coconut. TRANSFER to a loaf pan coated with cooking spray. Sprinkle with 1 tbs coconut. Bake 5O min. or until done. Cool in pan 1O min. In a bowl, mix powdered sugar and lime juice until smooth. Spoon glaze over banana bread.

Christmas Bread

Christmas Bread 1 cup shortening 1 cup sugar 2 eggs 2 cups flour 1/4 tsp. salt 1 tsp. baking soda 3 bananas 1 cup chopped nuts 1/4 cup chocolate chips 1/4 cup maraschino cherries Cream shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Combine flour, salt and baking soda, and add to creamed mixture. Add bananas and mix well. Stir in nuts, chips and cherries. Divide into 2 small loaf pans. Bake at 350 degrees for 1 hour.

Melt In Your Mouth Chicken

Melt In Your Mouth Chicken 4 boneless chicken breast halves 1 cup mayonnaise (can sub greek yogurt) 1/2 cup freshly grated parmesan cheese 1 1/2 teaspoons seasoning salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

Peanut Butter Cookie Lasagna

Peanut Butter Cookie Lasagna 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 1/2 cup peanut butter, melted in microwave 1 box instant or regular vanilla pudding, prepared according to package Line the bottom of an 8x8 pan with Nutter Butter Cookies. Top with a drizzle of the melted peanut butter. Add 1/2 the pudding. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.) Top with chopped peanut butter cups. Repeat the layering! Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter. 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. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!

Candy Crunch

Candy Crunch 4 cups (half of 15 oz. bag) pretzel sticks or pretzel twists 4 cups (24 oz.) white chocolate chips 1 (14 oz.) can Sweetened Condensed Milk 1 cup dried fruit (dried cranberries, raisins or mixed dried fruit bits) LINE a 15 x 10-inch jellyroll pan with foil. Place pretzels in large bowl. MELT chips with sweetened condensed milk in large saucepan over low heat. Cook and stir constantly until smooth. Pour over pretzels, stirring to coat. SPREAD mixture immediately into prepared pan. Sprinkle with dried fruit; press down lightly with back of spoon. Chill 1 to 2 hours or until set. Break into chunks.

Easy No-Bake Cherry Delight

Easy No-Bake Cherry Delight 1 3/4 cups crushed graham cracker crumbs 1/3 cup sugar 1/4 cup melted butter 2 cups whipped dream whipped topping (1 envelope) 1/2 teaspoon vanilla 1 (8 ounce) package cream cheese, softened 1 (28 ounce) can cherry pie filling Prepare a 9 x 9" baking pan. In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust. Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time. Add the remaining sugar and vanilla until well blended. Smooth on top of the crust. Top with the cherry pie filling. Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

Santas Favorite COOKIE

Santas Favorite COOKIE 1 1/2 cups creamy peanut butter 1 cup packed light brown sugar 1 cup granulated white sugar 8 (1 stick) unsalted butter, softened 3 large eggs 1 tablespoon vanilla extract 2 cups quick cooking oats 2 1/2 cups old fashioned oats 2 teaspoons baking soda 1 cup semi-sweet chocolate chips 1 cup M&M's In a large bowl, cream together the butter, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, one at a time. Stir in the vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Drop by rounded tablespoon on cookie sheet. (I use a cookie scoop) Bake 10 to 12 minutes. Do not overbake! Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Snicker Cake

Snicker Cake 1 pkg. of devils food cake or german chocolate cake mix 1 14oz can sweetened condensed milk 1 jar caramel topping 1 8oz tub cool whip 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Mandarin Orange Pineapple Cake

Mandarin Orange Pineapple Cake 1 box Duncan Hines Butter Cake mix 1/2 cup Wesson oil 1 11- ounce can mandarin oranges 1/2 cup sugar 4 eggs Icing 1 12 ounce tub of Cool Whip small instant vanilla pudding mix 1 16 oz. can crushed pineapple Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks. Icing Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit). Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

LEMON GARLIC PEPPER WINGS

LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

EASY FROSTING

EASY FROSTING 1 box cream cheese 1stick butter 1 tbl spoon vanilla With mixer mix well - Add 1lb bag powder sugar - mix well Then by hand fold in 1 tub cool whip.

Tuesday, December 8, 2015

Lemon Butter Baked Shrimp

Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that.

BIG DADDY'S BISCUITS

BIG DADDY'S BISCUITS 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon white sugar 1/3 cup shortening 1 cup milk Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

THE VERY BEST SALISBURY STEAK

THE VERY BEST SALISBURY STEAK 1 (10 1/2 ounce) can French onion soup 1 1/2 lbs ground beef 1/2 cup dry breadcrumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper, to taste 1 tablespoon all-purpose flour 1/4 cup ketchup 1 -3 teaspoon Worcestershire sauce, to taste 1/2 teaspoon mustard powder 1/4 cup water . In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. . In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Taco Soup

Taco Soup 2 lbs lean ground beef 1 medium yellow onion, chopped 2 15 oz cans stewed tomatoes - regular 1 10 oz can rotel tomatoes 1 14 oz can pinto beans 1 14 oz can ranch style beans 1 14 oz can corn kernels 2 cups chicken or vegetable broth 1 cup water Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder. Drain. Put all the other ingredients in the pot with cooked beef and cook for 1 hour. You can top with grated cheese and crumbled tortilla chips if you like.

APPLE SALAD

APPLE SALAD 2 large apples - diced 3 celery stalks - sliced 1 C raisins 1 TBS lemon juice 2 TBS honey 2 TBS Mayonnaise 2 TBS Peanut Butter 1/2 C chopped walnuts Toss apples with lemon juice. Add celery and raisins. Combine and stir in honey, mayo and peanut butter. Add walnuts and stir to coat well. Chill

Monday, December 7, 2015

Christmas Ginger Snaps

Christmas Ginger Snaps Classic Christmas cut-outs 2/3 cup brown sugar or white sugar 2/3 cup dark brown corn syrup 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon cloves 3/4 tablespoon baking soda 2/3 cup butter 1 egg 4 1/2 cups flour, sifted Preparation Pre-heat the oven to 325°F. Heat the sugar, syrup and spices to boiling point. Add the baking soda and pour the mixture over butter in a bowl. Stir until the butter melts. Add the egg and sifted flour and blend thoroughly. Knead on a baking board. Chill. Roll out the dough to approximately 1/4-inch thick and cut with fancy cutters. Place the cookies on a greased baking sheet and bake for 8-10 minutes.

CROCKPOT SLOP

CROCKPOT SLOP PUT IN CROCKPOT IN ORDER...DO NOT STIR!!!! 1 large can green beans -- (do not drain) 8 russet potatoes -- unpeeled 2 Kielbasa Sausages -- sliced up 1 onion -- diced 4 chicken bouillon cubes salt and pepper -- to taste Put in enough water to cover the potatoes. Drop in 4 chicken bouillon cubes. Salt and pepper to taste. Cook in crockpot for 4-6 hours on HIGH. Then stir and serve!!!

Potato Chip Pecan Sandies

Potato Chip Pecan Sandies 3/4 cup butter -- (1 1/2 sticks) 1 tablespoon vanilla extract 3/4 cup sugar (divided) 1 1/4 cups flour 1/4 teaspoon salt 1/2 cup chopped pecans 3/4 cup crushed potato chips 1 cup chocolate chips -- melted for dipping Preheat oven to 350 degrees. In bowl, beat butter, vanilla and ½ cup sugar until light and fluffy. Add flour and salt and mix. Mix in pecans and potato chips. Combine well. Roll level tablespoons of dough into balls. Roll balls in remaining ¼ cup sugar. Place cookies on parchment-lined baking sheets. With a flat-bottomed glass, press each cookie to flatten. Bake in preheated oven 16 to 18 minutes. Cool on wire rack. When cool, dip one-quarter of each cookie into chocolate.

Yuletide Banana Bread Recipe

Yuletide Banana Bread Recipe 1 cup whole macadamia nuts, divided 1/2 cup butter, softened 1 cup sugar 2 eggs 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe bananas (about 2 medium) 1/2 cup raisins 1/2 cup flaked coconut In a food processor or blender, process 1/2 cup macadamia nuts until ground; set aside. Chop remaining nuts; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and ground nuts; stir into creamed mixture just until moistened. Fold in bananas, raisins, coconut and chopped nuts Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.Yield: 1 loaf.

Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs 3 cups of brown gravy 1 lb. sliced mushrooms 1 large onion, minced 1 T. Worcestershire sauce 1/2 tsp. allspice 1/2 tsp. nutmeg 2 lbs. frozen meatballs, thawed 1 c. sour cream, (8 ounces) 12 oz. egg noodles, medium, cooked and drained Place mushrooms, gravy, onions, Worcestershire sauce, allspice and nutmeg in a 6-Quart slow cooker. Stir well. Add meatballs and mix to incorporate well into the sauce. Cover and Cook on Low for 6 hours. Temper the sour cream: Place 1 cup of sour cream in a small bowl. Add 3 T. of the hot gravy from the slow cooker and stir well. Repeat with 3 more T. of gravy. Transfer sour cream mixture into slow cooker and stir just until combined. Serve meatballs over egg noodles or with a side of Slow Cooker Mashed Potatoes.

Caramel Apple Cobbler

Caramel Apple Cobbler 1 1/2 C. Bisquick baking mix 2/3 C. white sugar 1/2 C. whole milk 3/4 C. packed brown sugar 1/2 tsp. cinnamon 2 apples, peeled and chopped 1 C. boiling water Combine baking mix and sugar, add in the milk and mix well. Pour into the bottom of a greased 9x9 pan. Top this with the chopped apples, do not stir. Mix the brown sugar and cinnamon together and sprinkle evenly over the apples. Pour the hot water over the top of this, again do not stir. Bake at 350 degrees for 1 hour. The caramel forms underneath the cobbler.

Mushrooms Oriental

Mushrooms Oriental 1/4 cup extra virgin olive oil 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons chopped garlic 5 cups mushrooms, about 1 pound 2 tablespoons thinly sliced green onions (or more) Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan. Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed stirring occasionally. Cool, strain, add green onions and serve

PUMPKIN CRACK

PUMPKIN CRACK 1 16 oz can of pumpkin Large can of sweetened condensed milk 3 eggs 1 cup sugar 1 1/2 tsp. Cinnamon pinch nutmeg box yellow cake mix (non-pudding) 2 sticks melted butter 1 cup chopped pecans Mix the pumpkin, condensed milk, eggs, sugar, cinnamon and nutmeg in a bowl. Pour into a greased 9 x 13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans. Bake at 350F for 45 minutes to 1 hour- it's done when brown around edges.

YUMMY SNACKS

YUMMY SNACKS 1 lb. pkg. graham crackers 2 cans Eagle Brand milk 1 (12 oz.) pkg. chocolate chips Crumble crackers, add chocolate chips and Eagle Brand. Mix. Press into buttered cake pan. Bake at 350 degrees for 15 minutes.

One-Dish Chicken Bake

One-Dish Chicken Bake 1 (6 ounce) package Stove Top stuffing mix (for chicken) 1 1⁄2 cups water, hot 1⁄4 cup butter, cut up (1/2 stick) 4 boneless skinless chicken breasts, about 1 1/4 lbs. 1 (10 3/4 ounce) can condensed cream of mushroom soup 1⁄3 cup sour cream or 1⁄3 cup milk Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 min. Place chicken down center of 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375 for 35 min. or until chicken is cooked through.

Parmesan Garlic Cauliflower

Parmesan Garlic Cauliflower 3 tablespoons fresh minced garlic 3 tablespoons olive oil 1 head cauliflower, separated in florets 1/3 cup grated parmesan cheese salt and black pepper chopped fresh parsley Preheat oven to 450 degrees. Grease large casserole dish. Place olive oil and garlic in large resealable bag. Add cauliflower and shake to mix. Pour into prepared casserole dish. Bake for 20 to 25 minutes, stirring halfway through. Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

The World's Best Fruitcake

The World's Best Fruitcake 14 ounces sweetened flaked coconut 8 ounces chopped sugar rolled dates 16 ounces pecan pieces 8 ounces candied cherries 8 ounces diced candied pineapple 2 (14 ounce) cans sweetened condensed milk Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together. Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.). Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam. Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans. Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".). Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.). Remove cakes from oven and let cool for 10 minutes in the pans. Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY. Let cool...

ORIENTAL NOODLE SALAD

ORIENTAL NOODLE SALAD 1/2 - 1 Chinese Cabbage or Savoy Cabbage, shredded 1 Carrot, grated 4 sticks Celery, sliced 6 Green Onions, chopped 1/2 Red Onion, chopped 100g Roasted Slivered Almonds 100g packet Fried Noodles Dressing: 1/4 cup white vinegar 1/4 cup castor sugar 1 tbsp Soy Sauce 2 tsp Sesame Oil 1/2 cup Olive Oil Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Allow to cool. Toss the cabbage, onions, celery and almonds into a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

Sunday, December 6, 2015

Easy Cherry Crescent Bake

Easy Cherry Crescent Bake 8 oz. roll crescent dough sheet 21 oz. can cherry pie filling 1/4 C. chopped pecans, walnuts or almonds Press the dough into the bottom of a 9x12 shallow baking pan. Spoon the pie filling over the top of the dough then sprinkle the nuts over the top of that. Bake in a 350 degree oven for 17 minutes. Remove and allow to slightly cool then drizzle with the following glaze. Glaze: 4 T. powdered sugar 1 T. milk Whisk together for glazing the dessert.

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE 3-4 cups diced cooked chicken 1 pound sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1/2 pound mushrooms, sliced 8 ounces cream cheese, softened 16 ounce bag frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded Salt 1/2 teaspoon pepper Paprika, optional Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. Makes 8-12 servings